July 6, 1978 Shelton Mason County Journal | ![]() |
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i I i
What's
Cookin ?
Everyone in family cooks
LOOKING AT THE PAST: Bill and Mary Wing are shown
during the days of their South Shore restaurant's operations
some years ago. Sea Fare was a favorite with local and
not-so-local diners from 1947 to 1965.
Shelton flea market slated
Kiwanis Club of Mason
i County Seniors will sponsor a
flea market and bazaar on the
fourth Saturday of each month
in the Lincoln Gym at Fifth and
Cota Streets in Shelton.
This will offer a selling
opportunity for those groups or
individuals who do not wish to
hold bazaar projects of their own
but would like to have an outlet
for handiwork, craft items, white
elephants, doodads, bakery
goods, etc.
Tables for rent measure four
feet by eight feet and can be
reserved by calling Greg
Heimsath at 426-2910 before
July 15 between 9 a.m. and 5
p.m. At present 20 tables are
available on a first-come basis.
CHERYL 'FOUTHE
A/ND' TERRY KINNAMAN will
be
married July 29 in the First Christian Church. Parents of
the couple are Fred and Ruth Fouthe of Shelton and Don
and Shirley Taylor, also of Shelton. A Shelton High School
graduate, she is employed in the Mason County Therapeutic
Recreation Program and he is a cook at the Timbers
Restaurant.
Registration set for July 10
Registration for the Squaxin
Summer Program will be July 10
at 9 a.m. at the Squaxin Tribal
Center in Kamilche for a
six-week course of summer
activities including craft classes
and field trips. The course is
open to area young people
between the ages of six and 16.
Classes will start immediately
afte[ registration on July I0, and
participants are advised to bring
a lunch. The daily sessions will
The Mason County Fair will
be the culmination of the course.
All crafts projects finished by
participants in the Squaxin
Summer Program will be entered
in the Mason County Fair.
For further information
contact Ethel Whitener at
426-8388 or Phyllis Smith at
426-6929.
Everyone in Bill and Mary
Wing's family cooks.
The South Shore couple ran
a restaurant of nationwide repute
on the canal from 1947 to 1965,
and memories of dinners at Sea
Fare are still pleasant dreams for
county seafood lovers.
Now both retired, Mary from
teaching and Bill from PUD No.
3, the pair has time for travel
and a leisurely approach to the
cookery they still enjoy.
Last year their travels took
them to the East Coast, where
they travelled from Quebec to
Williamsburg; and to Arizona and
Southern California. They cover
the miles in a self-contained
motorhome, which some time
next year will take them to
Mexico.
Family gatherings at the
Wings' center around the
kitchen. Their eldest son, Ted,
and his wife are perhaps the
most devout gourmet cooks in
the crew, spending hours on
meals planned down to the
minute.
"Ted is a devoted Julia Child
disciple," Bill explains. "He
follows all her quirks, and gets
her excellent results."
Mary comments, "Julia Child
tells me more than I want to
know."
The Wings' daughter, Suzy,
teaches in the Seattle area; her
specialty is hers d'oeuvres such
as sweet and sour sausage balls
and pickled mushrooms.
Son Timm, returning soon
from four years after earning his
master's degree at the University
of Delaware, has been knowh to
phone home cross-country for
such necessities as the family
stroganoff recipe for a faculty
party or his father's recipe for
pickled mushrooms.
Bill chuckles over that one.
"He lived in a place where you
could buy mushxo)ms by the
basketful. We had recently
visited him and I had found a
recipe in a cookbook on top of
his refrigerator that I used. So
when he asked how I made those
pickled mushrooms, I had to tell
him that the recipe was in one
of his own cookbooks."
Another son, Dann, isn't as
much of a cook himself, but his
wife, Lucy, makes all the bread
the young family uses. And th e
youngest son, Paul, who
graduated from the University of
Washington this spring, is
working for the Simpson Timber
Company and batching in the
former restaurant building below
his parents' hillside home.
Bill and Mary Wing still seek
out good seafood restaurants,
and bemoan the lack of variety
available in the Northwest.
Reminiscing a bit about the Sea
Fare days, they are asked,
"Would you do it again?"
"Emphatically not," they
insist. "Not now. Once our own
kids grew up and we had to rely
entirely on outside help, it was
less flexible. It's an exhausting
routine."
Nonetheless, it was a
rewarding one, and they were
good days.
The Wings share some of the
coveted Sea Fare recipes.
"Did you ever know Cora's
Secret?" Bill asks. Cora Kelly,
now retired in Beaverton, was
the creator of a famed clam
chowder and the seafood Louie
salads at Sea Fare. She kept "the
secret" in a squirt bottle and
used it on the greens in the
Louie salads.
The Secret
½ pint vinegar
½ pint water
1 tsp. salt
1 tsp. paprika
2 tsp. sugar
Add dry ingredients to vinegar
and water and shake well.
The Louie dressing itself was
a treasure; restaurant patrons
bought pints to take home and
one confessed she had sorted
through it for an hour trying to
find out what ingredients made
it up.
Sea Fare Dressing
¼ C. chopped celery
1/8 C. chopped onion
1/8 C. chopped parsley
¼ C. green relish
1 tsp. horseradish
½ Tbsp. Lea and Perrins
Worcestershire sauce
1 pint mayonnaise
8 ounces chili sauce
Another Sea Fare favorite,
and one the Wings use for
entertaining, is bouillabaisse.
They are fond of a memory
associated with the dish, too.
Early in the restaurant's
operation a young couple, an Air
Force member and his French
wife, were honeymooning when
they stopped at Sea Fare. The
bride, from Marseilles, hesitated
to try the dish which originated
in her home city, but prevailed
upon her husband to order it
and was enchanted to taste so
authentic a rendition.
Some ten years later, a
mostly French party came to the
restaurant, and Mary, making a
tour of the tables, remembered
the woman. The couple lived in
Pennsylvania, but when relatives
from France came to tour the
country with them, Sea Fare was
on the itinerary.
And the French guests were
sufficiently impressed that they
spent time following their meal
in the kitchen, learning from Bill
run from 9 a.m. to 2 p.m.
Oil painting, soapstone and
wood craving, beadwork, ribbon
roses and cattail mats will be
among the crafts taught in the
popular program this year.
Special field trips will include a
day at Skateland, picnics, and
swimming.
Meeting set
Newly installed Commander
George Witcraft and President
Fae Robinson will preside over
the next meeting of the Veterans
of Foreign Wars Post No. 1694
and Auxiliary. Reports on the
state convention held in Olympia
will be made by the delegates.
President Fae Robinson is
asking each one of the auxiliary
members to donate cookies for
parties in the nursing home and
in Western State Hospital. Parties
will be held in the nursing home
each month, and anyone wishing
to help should contact Fae at
426-4167.
MACRAME
SUPPLIES
Macro-cord, Jute,
Wood & Ceramic Beads,
Rings and Books.
Garden & Gift
Shop
1610 Olympic Hwy. N.
426-1315
Gail Meyer
Special
This Week
035 PERM NOW
*3000
Includes shampoo, set, style.
*30 PERM NOW
Includes shampoo, set, style.
Stella
You're going to look great this summer with
a manicure or pedicure from Stella's.
We offer professional ear-piercing and a
complete selection of earrings.
STELLA'S SALON
AIR ('ONDITI()NEI) • TV • SENI()R CITIZEN I)ISC()UN'PS
r
PHONE 426-6659 1428 OI,YMPIC HWY. SO.
how to adapt the recipe to
Pacific Northwest fish so that
they could duplicate it.
This recipe came from a
European-trained chef who was
guest cook at a seafood-cookery
demonstration Bill attended at
Edison Technical School in
Seattle.
Bouillabaisse for 22
1 C. olive oil
20 gloves garlic
2 green peppers, chopped fine
1 large dry onion, chopped fine
½ C. chopped parsley
3 C. coarsely chopped celery
1 tsp. Spanish saffron (this
is essential to flavor the
broth)
1 tsp. thyme
¼ tsp. sweet basil
½ tsp. black pepper
1 Tbsp. salt
2 46-oz. cans tomato juice
1 qt. clam nectar, if
available
The above, by itself, makes a
most satisfactory base for
vegetable soup. It can be
prepared a day ahead and heated
through just before adding fish,
which may vary according to
availability of perfectly fresh
seafood. An appropriate selection
would be:
3 lbs. each of three firm
white fish, including
ling cod, red snapper,
halibut or halibut
cheeks, etc.
1¼ lbs. each of peeled
prawns, scallops, cracked
crab legs and body meat
½ lb. shelled shrimp
Steamer clams, in the shell
Add fish to broth and cook for
ten minutes. Add sauterne to
each portion, about 1½ fifths for
the entire recipe.
Crab Imperial
¼ lb. margarine
1 Tbsp. ground pepper
1 Tbsp. dry onion or 3 Tbsp.
chopped green onion
1 tsp. Worcestershire sauce
½ C. flour
½ tsp. salt
3 tsp. paprika
1 tsp. dry mustard
Mix ingredients together and
make sauce using 1 quart milk,
cooking over low heat. Add 3
ounces or so of cheddar cheese.
Then add crab meat and bake in
a hot oven until bubbly.
Program set
Seattle Art Museum will
sponsor a program of lecture and
slides on the treasures of
Tutankhamen. The presentation
is slated for 8 p.m. Friday in the
Eastwood Room of Alderbrook
Inn. The public is invited to
attend.
Penny Brewer
Mary (Lee) Stalcup
Page 6 - Shelton-Mason County Journal - Thursday, July 6, 1978
',:17 i !i i L• !:i!
BILL AND MARY WING find time for flo
l p Feature Writer,
9 JAN DANFORD
My vacation was a most
delightful one, beginning
promptly with the long-awaited
acquisition of Cora and Quincy,
whose ten-minute-daily training
sessions were instigated almost
simultaneously with their
installation in a sturdy, roomy
and partially roofed pen
provided in part by my own
impeccable credit and by the
combined efforts of assorted
dog-lovers.
Illustrious ancestors of these
German shepherd puppies were
European dogs, but Cora and
Quincy are citizens of the United
States, born to American
parents.
Ears that hung at half-mast
at seven weeks of age are now
held more or less erectly.
Involved muscles strengthen
while eager jaws are exercised on
rawhide bones, steel feeding
bowls, miscellaneous misplaced
materials and Jan's lacerated legs.
Cora's auditory appendages
are neatly symmetrical and well
coordinated in their duet of ups
and downs. Not so with Quincy,
whose fluctuating
ear-arrangement contributes to
his rakish mein.
Although she definitely sees
herself as a women's libber, Cora
is a lady. Quincy, however, is
already exhibiting
man-about-town inclinations, one
of which is an overwhelming
eagemess to gulp the beer I have
placed strategically about the
grounds as snail bait.
This I cannot permit. If he is
destined to become a lush I shall
insist that he overcome his taste
for the stale brew and develop
instead the delicate palate
necessary to aEpreciate a good
dry chabhs.
I did not spend my entire
holiday with the puppies. Tara
and Bouncer, my adult dogs,
came in for their fair share of
my extra time. I also worked
furiously in my greenhouse, and
in addition I accomplished a
great deal of landscaping and
even managed a badly needed bit
of housework.
Eventually the good Lord in
His infinite wisdom threw my
trick knee out of joint, bruised
my bottom and cracked my
clavicle in order that I mitzht
with a clear conscience enjOY
few days of rest.
My tenny-runners,
perforated,
canine appe-
tites have sated;
on leather glove
and leash's length
the jaws of baby
dogs gain strength.
Teeth like needles,
claws like pins
have left their mark
oa anussnd shins, ,, .*
but let the infants
rip and chew!
I benefit
by what they do.
My ailments, long
to pRls inured
are suddenly
and surely cured
at paltry price
of shoe and glove
by double dose
of puppy love.
SUE'S SHOP
00IItLiIIIII l00l00lllilUlilliltt
Friday, July 7th
Dual Duty Thread,
Lingerie Fabric,
T-Shirt Ribbing,
Many T-Shirt Knits.
We have:
Good Selection of Denim,
Swimsuit Material,
PLUS
A Wide Assortment of
High-Fashion Fabrics.
A professional seamstress is always available to
help with your selections.
Many In-Store Specials for our Grand Openingl
Please stop by for coffee and cookies, Friday, Jull¢ 7th.
Door prizes tool
SUE S SHOP
120 E. 'T' Street
(On Mt. View behind Jackpot Gas Station.)