By By Scottye Carter/The Meridian Star
July 15, 2001
If you stroll into Weidmann's Restaurant and sit at any table, don't expect a waiter to shuffle by with butter for your bread or crackers.
If you peer into the little brown tub on the center of the table, you'll find something for your crackers and a little bit of what has made Weidmann's famous peanut butter.
Weidmann's peanut butter has been around since World War II, when real butter was rationed by the U.S. government.
Chancellor's wife, Gloria, is a fifth-generation descendant of the restaurant's original owners and also the granddaughter of Henry Weidmann.
Because peanut butter is such a unique appetizer, many people believe that Weidmann's makes it. That, however, is not true.
Some customers go to Weidmann's solely because of the peanut butter. Chancellor laughed, saying that "we don't make any money when they just eat that, but unfortunately it happens."
And others, usually out-of-state visitors, raise eyebrows when given peanut butter instead of real butter.
Scottye Carter is a staff writer for The Meridian Star. Call her at 693-1551.