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Mercer Island Reporter
Mercer Island, Washington
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June 29, 1994     Mercer Island Reporter
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June 29, 1994
 

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C2 Mercer Island Reporter Islander chosen for show Mercer Island photographer Connie Strope is one of 11 North— west artists selected to exhibit prints at Artists’ Central Gal- lery as part of a special North- exhibition west photographic opening June 30. Strope works in black and white infrared photography. She maximizes the use of natural light on her subjects, emphasiz— ing shadows and light that the average viewer misses. The re— sult is a stark and moody image. Her work recently earned a First Place Award from the Northwest Council of Camera Clubs. Strope graduated from Mer- cer Island High School in 1975 and went on to study photogra- phy and graphic design at the California College of Arts and Crafts in Oakland. She graduat- ed from Evergreen State Col— lege. The exhibit opens with a spe- cial public reception on Thurs- day, June 30 and runs through July 31. The reception starts at 7 p.m. and is open to the public. Also chosen to exhibit are Harry Goldstrom, Bellevue; Bob Windom, Issaquah; M.B. Escher, Robert Chapman, Steffani Frideres, Benton; and Chef. . . Continued from C1. customers looking for a special lunch. While he’s kept some of his customers’ old favorites on the menu like Melsanzane (marinated grilled eggplant), about 60 percent of his offerings each day come , from his own recipes. Choices are hard. There is Bocconcini (baby ‘puffs of fresh marinated mozza- rella), Rotollo di Spinachi (spin- ach ricotta and onion in a layered : wedge) and Roasted Chicken with ; Pancetta and Sage Leaves. k The pastas and sauces are ; available fresh or frozen. . Because of Cucina Fresca’s business designation in the Mar- ket as Italina take-out “Market regulations are incredibly com- plex,” he said he has no tables or chairs, but can point you and your gourmet board to a secluded postage-sized public courtyard in the back where you can perch among weathered tables, chairs and benches and pretend you’re eating lunch at an Italian outdoor cafe. Busy with sprucing up his new business, which has been in that location for years, Beattie is also working on plans for the remodel— ing he expects to start soon which “he hopes can include a small :lunch counter. I S s :Beattie’s step into the restaurant abusiness is that only five years :ago, after graduating from Seat- :tle’s Bush School, he was a senior seconomics major at Macalester fCollege in Minnesota. He was also gone course shy of a major in stu- dio art. But pragmatism won. 3 After graduation, he went into gsecurity sales as a stockbroker, nonly to become frustrated. “If I’m :going to do something the rest of :my life, I want it to be creative,” she explained. So he turned to Icooking, something he’d always :enjoyed as a hobby. a His first job, sans experience, {iwas as a sous chef ~ at Cucina :Fresca. The day he was hired, the gowner put him to work, saying, 2“Let’s see how you are with a fknife.” When Beattie sliced his athumb in a rather major way, he :was excused for the day. Acutely 0 Dependable TLC in your own home 0 A kennel alternative 232-3775 Mercer Island Chiropractic , :' a... Dr. Dionne Hersh‘Matlhiea Swing Since 1984 . WHAT’S INTERESTING about Botanical Gardens by Connie Strope is part of a special Northwest pho— tographic exhibition opening June 30. Kerrie Carbary, Ted Cass, J. Mark Griffith, Shirlee Simon— Glaze, and Ernie Smith, all of Seattle. ' embarrassed, but not wanting to be labeled a wimp or a quitter, he refused to go. A few months later, having honed his knife and other basic skills, he moved on and worked as a line cook for a time at Rovers in Madison Park and at Gerard’s Relais de Lyon in Bothell because he wanted to learn French cook- ing techniques. After a time, Ge- rard, arranged on apprenticeship for him in Lyon, France. After seven months of 14 hours days, he moved on to Paris to get experience in pastry—making. “Cooking with the French,” he re- called, “teaches you technique ~ that’s why people go there. French chefs are very strict. Ev— erything is thought out. They have respect for every little thing that goes into a dish.” Experience the last four years in several kinds of restaurants and now as an owner, has rein- forced what he’s always known about it as a business. “It can mo- nopolize your life. It becomes your baby and you’re baby sitting it.” RAVIOLI WITH SUN DRIED TOMATO PESTO (a cold pasta salad) 1 pound fine quality uncooked Italian cheese ravioli 1 cup sun-dried tomato pesto 1/8-1/4 cup olive oil 8 scallions, sliced 1/3 cup toasted pine nuts 4 tablespoons balsamic vinegar 2 tablespoons chopped Italian flat leaf parsley salt and freshly ground pepper to taste Sun-dried tomato Pesto: 1 cup reconstituted sun-dried tomatoes 1/3 cup black olives 1/ 4 cup capers 3/4 cup extra virgin oil 3 cloves garlic pinch of salt and freshly ground pepper to taste Cook the ravioli in boiling wa- ter just until done. Drain and set aside. To make pesto, mix ingredi’ ents in food processor until pu- reed. Mix together the remaining Artists’ Central Gallery is in downtown Renton at 916 S. Third St. For more information call Shannon St. John at 228-6584. Jane W. Nelson Culinary Fare salad ingredients, including the pesto, toss lightly with the ravioli and serve. CHICKEN WITH PANCETTA SAGE AND SWEET VERMOUTH 1 3-1/2 pound chicken, quar- tered 3 tablespoons olive oil 1/3 pound pancetta, diced 1 medium red onion, diced 11/2 tablespoons fresh sage, chopped 2 sun-dried tomatoes, cut in half 1I3 cup white wine vinegar Don't let this be thclatthing Hats off ' Wednesday, June 29,1994 Midshipman Alexander J. Venetiou, MIHS Class of 1990, graduated on June 20 from the United States Merchant Marine Academy in Kings Point, N.Y., with a bachelor of science degree in engineering systems. He was also commissioned as a US. Na- val Reserve Ensign. This fall he will start his studies for a mas- ter’s degree in electrical engineering at the University of Southern California. David Bunin, son of Dr. Alan and Ruth Bunin, received the de- gree of bachelor of science in aviation technology from Embry- Riddle Aeronautical University on May 7. During the course of his five-year program, Bunin earned certification from the F.A.A. in airframe and powerplant and from the F.C.C. in aircraft elec- tronics. He is currently co-owner and chief mechanic of Phoenix Aviation, a flight instruction school in Kansas City, Mo. Leslie Bair, daughter of Pru- dence and Roger Bair, and Grant Farmer, son of Merle and Wayne Farmer, are 1994 graduates of Northfield Mount Hermon School, an independent, college—prepara- tory school in Northfield, Mass. Bair has been a member of the varsity swimming-and-diving team, and had her artwork cho- 12 cup sweet red vermouth 2 cups rich chicken stock 8 sage leaves for garnish 3 tablespoons butter Salt and pepper the chicken and brown in olive oil over med— ium high heat. Set aside. Add pancetta, onion and sage to the pan and saute over medium heat until pancetta is lightly browned and had given off some of the fat, then add the chopped sage. Drain off most of the grease and then add the vinegar and reduce by 3/4, scraping the bottom of the pan at the same time. Add the vermouth and tomatoes and re- duce liquid by two thirds. Add the chicken stock and reduce by half and set aside and adjust salt and pepper. Toss the whole sage leaves in the sauce until slightly wilted. Place sage leaves as garnish on each piece of chicken. Then brush sauce over and place in 450° oven for about 10 minutes. Then remove the breasts, keeping them warm, let the legs cook 5 minutes longer. As the legs are cooking, warm the sauce and whisk in the 3 tablespoons of but- ter. To serve, spoon sauce over chicken. CUCINA FRESCA BRUSCHETTA ll/z-inch slice hard, crusty French bread sen for the ’94 Annual Student Art Show. She will attend Boston Uni— versity. Farmer, who will attend Wil- liams College, served as a Student Leader in the residence halls, and has been a member of the varsity A basketball and varsity track— and-field teams, placing fourth on the all—time High School Assist List for basketball. Benjamin Haslund graduated from Yale University School of Medicine. He received honors for his thesis research that demon- strated ways to boost the immune system to fight cancer. At Colum— bia University College of Physi- cians and Surgeons he earned a master of science degree in Nutri— tional Biochemistry. Haslund is now beginning his residency in surgery at Virginia Mason Hospi- tal. Seven Mercer Island students received bachelor of arts degrees from Claremont McKenna Col- lege in May. Lok Lee, son of Dr. and Dr. Sum Lee, graduated cum laude with a major in economics- accounting, and was also named a spring semester distinguished scholar. Steven Peter Louden, son of Peter Louden, graduated sum- ma cum laude with a major in economics and mathematics.Ste- phen Robinson Moffett, son of Mr. Relish: 3 Roma tomatoes, diced 3/4-1 teaspoon garlic, minced 11/2 tablespoons fresh basil, chopped 1/4 cup extra virgin olive oil dash of red wine vinegar salt and pepper to taste Brush the bread with olive oil and bake on a cookie sheet for ap- proximately 16 minutes in a 375° oven, flipping once until it is crusty and lightly browned on both sides. Set aside. Mix relish ingredients in a bowl and let mar- inate for at least 1/2 hour. Spoon over the toast and garnish with lemon zest. FAVA CON SALSA VERDE (Green beans with a zesty pars- ley salsa) Trim the ends and blanch the green beans in salted boiling wa- David Bunin and Mrs. David Moffett, graduat— ed summa cum laude with a ma- jor in economics/film studies. Ga- briel Seth Rosenthal, son of Ken— neth Rosenthal, graduated magna cum laude with a major in eco- nomics/mathematics. Cameron Scott Way, son of Mr. and Mrs. John Way, majored in economics- accounting/ German. Heather Wheeler, daughter of Sheila Wheeler, majored in histo- ry / French, and Heidi Vanessa Rivkin, daughter of Dr. Saul Rivkin, graduated with a major in government. ter until tender, but crunchy. Im- mediately drain off the water and refresh beans in a bowl of ice wa- ter. Drain and toss with the salsa. Adjust the salt and add lemon juice if desired. Toss with silvered red onion. Salsa Verde: 3/4 cup Italian flat leaf pars- ley, chopped 1/3 cup capers . 2/3 cup extra virgin olive oil 1/4 cup red wine vinegar 4 anchovies 2 cloves garlic 11/2 tablespoons Dijon mustard salt and freshly ground pepper to taste 1/3 cup bread crumbs Place all of the ingredients in a food processor and puree. Adjust flavors to taste. Pour over the beans and allow to marinate be- fore serving. RECYCLING YARD WASTE pat-52¢ m» r». 0 Since 1986 0 .flq’a . 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