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Note: This is the original draft of the piece I wrote for Texas Heritage, the magazine of the Texas Historical Foundation. It is in the Volume 4 2011 issue.
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THE STORY OF GALVESTON’S MACEO DAYS: Not as you’ve been led to believe By Bill Cherry
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This last Saturday my husband, and friends, Tellie and Jim went to Galveston to hang out and see what we could get into. We decided to get a little something to eat and drove up to THE SPOT on the Galveston wall.
Now when we came up the back way we saw the area and thought it was just a little further up, but no they had done some renovations and added some floors! Yeah for sure we would find a place to sit. Jim dropped us off and we went on in to see if we could score a table! Sure enough we got one on the first floor even with the outside bar… my favorite place in the building and it was packed …any way some people got up and we were able to sit right next to the window which is choice because we like to people watch.
We ordered fried fish this time…we usually can’t pass up the burgers because they are just so awesome here! They have a complete “fixings” bar with everything you could want on your burger!
Now this place is always jumping! The fine plastic wire you see below is to keep the birds off of you. It works for the most part.
Just about every view from this place has a beach scene.
Locale bikers like to ride up there and park on the main drag to show off their bikes. There were so many beautiful bikes! I had to take pictures of all I could!
I am only posting a few pictures of the bikes. Below is another.
My funniest thing I saw was this very old, old, all bronzed leathery man riding a bike in a Cock Sox Slingshot Back bikini (I looked it up and that is what you call it). Here is the best picture I could get of him but it is not a clear picture of him….maybe next weekend I will go back and maybe you will get to see how funny this was!
Now this may be common place where you come from but not in Galveston!
Here are our friends Jim and Tellie and John and myself.
Everyone needs down time.... take some today.
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The Pleasure Pier over the Gulf of Mexico in Galveston, Texas was really built to be a gambling casino. (Nobody seems to like to talk about that, or they don't know it) This isn't conjecture, though, it's fact.
<<==Flagship Hotel Being Demolished
Here was the reasoning.
Since it was to be built on land that collateralized bonds issued to the City of Galveston by the Federal government, at the time the conventional wisdom was that Texas law wouldn't be able to prevent that illegal use since there were no applicable federal laws against it.
The Maceo family -- Rosario and Sam -- was concerned the Balinese Room, which housed their best known illegal casino, would eventually be closed down by The Law just like their Hollywood Dinner Club had about five years before.
The Pleasure Pier could be their salvation; their trump card, so to speak.
Obviously those who favored Galveston's gambling reputation and business supported this idea. And that was every last one of the financially prominent families. The Maceos were indisputably good for Galveston's financial well-being.
W.L. Moody, Jr, one of the city's wealthiest men, even leased the pier's outdoor stadium for his secretary, whose idea it was to use it as a movie theater for tourists.
Of course that didn't work because of the noise of the waves, the wind, and the many days the weather wasn't fit for man or beast.
Nevertheless, she kept it going until Howard Robbins and his group leased the pier about 1954 or so. That wasn't hard to do, though, when she wasn't personally having to sustain the theater's losses.
However, after the pier was built, through some "trickery" the federal marshals fixed things so that the Texas Rangers would keep the law there, not the marshals, and that the law would be compatible with Texas law, not federal law. That meant no gambling.
So even though the Maceos were the operators of the Pleasure Pier, the city's plan failed. For all of its 20 or so years as the Pleasure Pier it was a financial disaster, no matter who leased and operated it.
That the building was so heavily damaged during Hurricane Carla in the early 1960s, the city thought that to be a blessing.
Since the building was, for all practical purposes, prefabricated, it could be easily removed because it was merely bolted to the pier itself.
Jimmy Lyons, who owned the River Oaks Bank in Houston, stepped in to lease the pier and to build the Flagship Hotel on top of it.
Because of some of Mr. Lyons financial reversals some years later, the city had to foreclose the lease, and it came with the Flagship building.
So the Pleasure Pier and the Flagship Hotel were always owned by the city and the first person to own it other than the city was Tilman Fertitta who bought it from the city a few years back.
The problem is that he bought it encumbered by a lease. That lease ended up being a part of
the operator's bankruptcy estate. The lessee is now serving time in the federal penitentiary for fraud.
Flagship Being Demolished ==>>
Photo Courtesy of John Collins
So apparently Mr. Fertitta has figured out a way around all of the past problems, and feels he can make a Pleasure Pier profitable...or eventually he'll be able to use it for its original planned intentions.
Nevertheless, his plan is to tear down the Flagship Hotel and restore the Pleasure Pier concept, the plan that never worked in the pier's history.
I'd personally prefer the hotel be rebuilt.
Copyright 2011 - William S. Cherry
All rights reserved
BILL CHERRY, REALTORS
DALLAS - PARK CITIES
Since 1964
214 503-8563
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A Primer of the Island's Experience with Gambling's Past
By Bill Cherry
Once again, there are those who hope that legislation allowing casino gambling in Texas will be introduced in this session, and that it will be approved.
And once again, the uninformed and the unrealistic dreamers who live in Galveston are salivating...they think this is the answer to turning around an economically crashing city.
The majority of today's Galvestonians were not here or not old enough at the time to be able to evaluate what effect gambling had on the island's lifestyle and economy before it left for good in 1957.
I was.
In the days when Galveston's vice was operating wide-open, most homes and businesses throughout the
U.S. were not air conditioned. So while tourists came to Galveston for the beaches, they primarily came for the constant gulf breezes that blew through their hotel room windows, and weren't available anywhere else nearby.
That's a very important component, but one that is rarely thought about much less considered by those who favor the return of gambling casinos to the island, this time, legal.
<<=== Sam Maceo, Galveston Gambling Kingpin
In the ‘40s and early ‘50s, because of World War II, cars were old and unreliable, and tires and batteries and repair parts were scarce. And there were no super highways until the Eisenhower administration. A trip from Houston to Galveston took a couple of hours. A trip from Dallas took forever unless you took the train, and many did. Nevertheless, in the main, it was rare for families to venture too far from home.
The island's casinos and gaming devices were primarily owned by one family, the Maceos; Sam and Rose Maceo were the family's kingpins.There were no stockholders living throughout the United States. The Maceos lived on the island, their children went to the island's schools, and the family's money was banked and spent there. All but Sam Maceo owned their own homes. Expansion of their businesses was limited to their combined personal wealth and credit.
Gambling was illegal. There was no license, there was no contract. Every day was a new day. Should the citizens of the island one day feel it was time for the Maceos to close up, all they had to do was put in motion that their illegal businesses were no longer welcome there, and ask that the laws be enforced.
But why would anyone want to do that? It would mean no more enormous profits to spend in the city, no more big bank deposits, and no more clothes bought at Nathan's, Levy's, Robert I. Cohen's and Eiband's by their then out of work employees.
Often overlooked is that the majority of the ancillary businesses that gambling supported was seasonal. As soon as Labor Day hit, they closed down until the next Splash Day, which was traditionally the first weekend in May.
Consequently the major portion of those who were employed by the casinos, the restaurants and the beach amusements were itinerants as was the clientele. For eight months out of the year, those workers weren't there to earn pay checks and spend them in the local stores. The customers weren't there to contribute to the economy either.
The reason the concept worked well for Galveston is an irony. The Maceos knew they had to be there day in and day out to protect their interests. They had to worry about public opinion. They had to do their best to be considered an asset to the city. And they had to be benevolent, almost to a fault.
But then came the advent of air conditioning in every home, office and store, and the addition of the super highway system. Profits began to fall, and whether those who like to tell the stories of Will Wilson and the Texas Rangers want to believe it or not, controlled vices would have soon left Galveston without them.
Local stores like E.S. Levy's, Eiband's, Robert I. Cohen's and Nathan's had been very profitable, not because gamblers brought them exceptional business, but because it was inconvenient and costly for Galvestonians to drive to downtown Houston to shop. As soon as the Gulf Freeway and Gulfgate Mall opened, everyday islanders left for Houston by the hundreds to shop.
Frantically, merchants put up "Shop Galveston" billboards everywhere. If that helped at all, it was marginal. The island's tourist and retail economies were hemorrhaging. The shopping district of downtown breathed its last breath.
Comparing Galveston with Lake Charles, Louisiana is interesting. Lake Charles is half again the size of Galveston. The last time I checked, it had a river boat casino that was nearly 70,000 square feet and was owned by a publicly traded corporation. Inside there were 1,400 slot machines and 58 gaming tables. There was an adjacent hotel with 262 rooms. The median family income in Lake Charles was a paltry $37,774.
Why would one think it would have been otherwise?
The majority of the money generated by the Lake Charles river boat and companion hotel is immediately siphoned out of the city to the location of the parent corporation. For the most part, the high wage earners don't live or spend their money in Lake Charles. And to add insult to injury, the majority of the profits the corporation earns there are thrown into the pot to be divvied up among the shareholders who live worldwide.
If Galveston wants to try gambling again, the formula that worked before should be considered.
To reiterate, the casinos and gaming equipment should be owned by individuals or a privately-held corporation or partnership where all of the owners have their primary homes and offices in Galveston. The licenses to operate should be issued by the city and be able to be yanked if a public vote declares Galvestonians want them closed.
A fair share of the gross income from the casinos should go for maintenance and improvements of the
city's and public schools' infra-structures.
However, a better investment of time might be to accept as fact that even without a beach Friendswood, Pearland, League City and the Clear Lake part of Houston have experienced phenomenal growth since Galveston's casinos breathed their last breath.
They did it without gambling as a part of their equations, and they aren't asking to be able to stick it in now.
Throughout that same period, Galveston's population and economy declined. It, too, did that without casinos. Perhaps it's time to compare and contrast.
Copyright 2011 - William S. Cherry
Bill Cherry's Galveston Memories (VanJus Press 2000) has sold
thousands of copies nationwide.
BILL CHERRY, REALTORS
DALLAS - PARK CITIES
Since 1964
214 503-8563
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For 99 years, soon to be 100, Gaido's Restaurant has contributed a great deal to the success of Galveston Island as a popular tourist destination.
It's impossible to extrapolate how many Island businesses have directly benefited by the numbers -- often 2,500 a day -- who have been drawn to visit the city in anticipation to being able to have a meal or two at Gaido's. The Gaido family has just released a well-done, slick cookbook. It tells many of the stories of that restaurant and the people who made it what it would become.
But what is more important, the reader can actually closely follow the many recipes, and be able to have their own authentic Gaido's Experience at home. Say you loved their stuffed blue-shell crabs. The recipe is there. What about their salad dressings? Their Gumbo? They're there.
From the cookbook, here are the business biographies of some of the most talented Gaido's employees of long standing. -- Bill Cherry
James Peques
Raised on the plains of West Texas, Galveston was his first stop after a 4 year tour of duty in the United States Army. His career at Gaido's began as an apprentice to Luther Cotton, Gaido'slegendary Fry Station Chef. When at last the opportunity came to assume command of the "hot corner", his performance was exceptional, drawing comparison to his retired tutor and mentor. Years later, when Wade Watkins succeeded Charles Brooks as Executive Chef, he left the front line to become Wade's assistant, strong right arm and heir apparent. Warm, funny, with the lyrics of a country song or the play by play of a Monday night game often on his lips, he was nonetheless all business when it was time to do business. Built like a prototype NFL linebacker and able to assume an intimidating demeanor when the occasion demanded, and was the perfect gatekeeper for Gaido's kitchen deliveries. He knew fresh seafood and was absolutely determined that Gaido'sstandards of quality could not and would not be compromised. Shrimpers, fishermen, and all manner of seafood purveyors understood that sneaking less than the best past "Mr. Piggy" was like trying to sneak the rising sun past a rooster. His untimely death left nine children who loved him dearly and a restaurant family who will never forget him.
Wade Watkins
A native Texan from Leon County, Wade came east to Galveston in 1948 after a start in the food service industry in San Antonio. He took a chance when he joined Gaido's, knowing that he might be laid off during the off-season. Wade not only survived that first winter but soon became an indispensable part of the kitchen and, ultimately, Gaido's Executive Chef. His exemplary forty-four year career spanned three generations of the Gaidofamily. With an imposing physical stature, massive hands, rugged good looks and an easy laugh, he was a natural leader. Through that leadership and by his example, Gaido's kitchen reflected his own performance and work ethic. Affectionately and respectfully known throughout his career as "Big Daddy," his influence endures through his recipes, especially his famous Shrimp Bisque.
Charles Brooks
A native of Louisiana, he moved to Galveston at an early age. He worked at 38th and Seawall Boulevard at Deppen'sDrive Inn before joining the Armed Forces for WWII. Discharged in 1945, he began a distinguished half-century career with the Gaido family. Respected and admired in the community for his character and success, loved by the extended family that he mentored and sustained, known simply as "Chef" to the thousands employed at Gaido's during his remarkable tenure. Soft spoken and slow to anger, but unquestionably in command, his influence endures through his recipes, especially his famous Seafood Gumbo.
Madie Kimble
She was a woman in a man's kitchen but she was never intimidated. With an infectious smile, a totally disarming giggle, and cat that swallowed the canary grin, no one could resist Madie's charm. She was every employee's restaurant mother and when her restaurant children hurt Madie cried. She was totally in her element on Saturday nights and as the orders poured in you could hear her echo grow louder and shriller as the shift wore on. When the pressure was on, however, she could work culinary miracles for rookies "in flames" especially when a new waitress whispering through tears explained that she had forgotten to order a stuffed flounder. Gone but not forgotten, we at Gaido's who shared Madie withthe world remember how good she was at what she did, her laughter and her tears, but most of all how much better we felt about ourselves when we were with her.
Tom Ponzini
Recruited out of the Conrad Hilton School of Hotel and Restaurant management Tom quickly became an absolutely indispensable part of Gaido's kitchen. Astonishingly focused and committed for someone so young it was Tom who planned and inaugurated Gaido's In House Bakery and all of the bread and the most famous dessert recipes are his own creations. Willing to spend a year abroad to further hone his culinary skills, Tom was selected the outstanding student in his class at La Varenne in Paris where he first conceived the recipe for Gaido'sShrimp Bisque, for which he is best known. With a long and prosperous career in food service firmly within his grasp, Tom chose to hear God's call and is now a deeply respected and much loved Roman Catholic priest. Though sorely missed in the kitchen, the Gaido family could not be prouder of Father Tom.
Jesse Castillamade
Tradewinds bartender, Gaido's sommelier and eventual maitre d' hotel, Jesse Castillamade all the stops on the way to becoming the very first Pelican Club manager and the experience served him well. Confident and polished, he had a phenomenal memory for names. There was absolutely nothing that transpired in any dining room that surprised or flustered him and his completely unflappable demeanor especially in stressful situations calmed the staff and comforted the guests. Jesse and Elizabeth Rhyne were the welcoming and familiar faces of the Pelican Club in its early years and helped set the Pelican Club standard for professional yet personal service.
Leroy Hardeman
Hired from the Jack Tar Hotel when it closed its doors, Leroy Hardeman quickly found a new home in Gaido's Sautéstation, but it wasn't long before his day-in-and-day-out performance and professionalism prompted a trial at Kitchen manager to see if he also possessed the organizational and leadership skills necessary to successfully cross over to the other side of the counter. He not only exceeded all expectations that first month, but continued to do so for his entire career and in so doing led as productive, consistent, and quality-oriented kitchen as any in Gaido'slong history, until chronic knee problems forced his premature retirement and ultimately contributed to his untimely death. Leroy was disciplined, committed, resourceful, and very, very bright. The Gaido family is deeply grateful for his exemplary leadership and continues to mourn the premature loss of so respected a Kitchen Manager but can't help but speculate that in a more enlightened age he might not have made an exemplary Texas governor or United States Senator.
Jesse Castilla
Born in Bolivia and educated at the Conrad Hilton School of Restaurant and Hotel Management, Julio Yucraspent his entire professional career at the Pelican Club until his untimely death. He was a customer favorite from his very first day and that is hardly surprising given his genuine warmth, grace under fire, impeccable personal appearance, and seemingly effortless Continental charm. Julio was an extraordinary host and for an entire generation symbolized the southern hospitality and personal attention that made the Pelican Club world famous. Though suffering from an incurable illness and racked with pain he nonetheless chose to "work the floor" until he was no longer able to stand. Astonishingly, throughout his ordeal he not only rejected self pity but somehow found a way to smile. For the Gaido family and staff Julio was a one of a kind comrade-at-arms, a once in a lifetime blessing. He will never leave our thoughts, never leave our prayers, and never leave our hearts.
Elizabeth Rhyne
If there was ever a restaurant patron saint for "swamped" waiters and the parents of cranky babies it was Miss Liz. She was respected and admired by every employee because she coupled total professionalism with warmth and consideration for others, especially servers "in the weeds." She was every inch a lady in language, style, and demeanor, and a sight to behold arriving in her Church best on Sunday mornings. Her winning smile, gracious manner, and totally irresistible charm endeared her to generations of Pelican Club members. Parents dining with their small children were frequently surprised and always sublimely grateful when Miss Liz deftly kidnapped cranky little ones from their high chairs and booster seats for a tour of the dining room and kitchen in her arms.

BILL CHERRY, REALTORS
DALLAS - PARK CITIES
Since 1964
214 503-8563
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