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Newspaper Archive of
Shelton Mason County Journal
Shelton, Washington
July 6, 1978     Shelton Mason County Journal
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July 6, 1978
 
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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.)