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Wednesday, May 19, 1976, page 14 (of 35)

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South Dade Living • People • Places • Participation

The Coral Gables Times Guide South Dade Living • People • Places • Participation Wednesday, May 19, 1976 Section B

Nature's own: Is it food for thought?

By ANA MARIA ALVAREZ Staff Writer There seems to be a connection between healthy food and healthy and active minds. After all, the place of employment was "Conceived in love and dedicated to the proposition that we are what we eat." Or perhaps it's just coincidental that five of the 10 students who work at the The Spiral Restaurant, 380 Andalusia, made the top five per cent of their senior class at Coral Gables Senior High, and the rest of the students have accomplishments that are just as impressive. Although most of the students who work at the Spiral, a natural food restaurant, say their eating habits have changed considerably - which means no junk food - they attribute their academic success to plain hard work. Take 17-year-old Hugh Pendleton. He scored 1,500 points in the Scholastic Achievement Test needed for college admission, the highest score at Gables this year, since 1,600, is perfect. He also made the highest score in the state Senior Placement Test. Hugh, who has worked at the Spiral for about two years doing everything from cooking to waiting on tables, plans to attend Rensselaer Polytech Institute in Troy, N.Y. on a naval scholarship and major in nuclear engineering. Jason Horowitz, also a senior at Gables and tenth in his class, works an average of two and a half hours every day. Jason, who is editor of the school paper, The Highlights, and has maintained a 3.9 average in high school, plans to attend Amherst. Maura Hamilton, who is a waitress and hostess at the restaurant, plans to attend the University of Virginia on a National Merit Scholarship which assures her $1,500 a year for four years. Maura, who comes from a family of seven children, was also among the top five per cent of her graduating class. Working at the Spiral for four years, Dan Sales, 17, didn't admit it at first. But his parents, Alice and Leslie Dreier, owners of the restaurant, aren't modest about his accomplishments. "He had a perfect score in the History Achievement test," said Dreir. Dreir plans to major in political science at Brown University this fall. Lee Kolosna, another Spiral employe' and top student at Gables is going to Duke University and plans to become a meterologist. Working as the restaurant's dishwasher for three years has not created any problems for Beverly Toomer in school. In fact, she recently received a $500 scholarship when she was named the top business education student at Gables and plans to continue her education at Miami Dade in September. "We didn't realize what was happening until just recently," said Dreier. "But out of the 18 students who have worked here during the year, 15 are going to college and three have gone on to law a school." he said. "We encourage them to study by being flexible with the hours they work," said Mrs. Dreir. "We let them work after school and on weekends and when they have exams we take them into account," she said. Other student employes who plan to pursue an education in the fall are Martin Moliver, Louis Miller, Ken Kirsner, Bill Snyder and the full-time cook, Pete Currid. Eric Cunninghoim, a University of Miami freshman on a full scholarship, also works at the Spiral, as do[?] Randy Everett, who will study at Miami-Dade, who will spend the summer in Paris cooking at an American restaurant. David Sales, a Ponce de Leon Junior High student and the news editor for the school paper, The Rambler, is the only junior high student who works at the restaurant. If it is not the natural food, perhaps it's the intellectual atmosphere at the Spiral that pro-motes educational achievement. Dan Sales has worked at the Spiral for four years. He had a perfect score in a history achievement test. He'll attend Brown University in the fall. Hugh Pendleton made the highest score in the state Senior Placement Test. He's worked at the Spiral for two years. He'll attend Rensselear Polytech on a naval scholarship. Jason Horowitz works an average of two and a half hours every day and has maintained a 3.9 average at Gables High. He plans to put himself through Amherst. Beverly Toomer recently received a $5,000 scholarship when she was named the top business education student at Gables. She plans to go to Miami-Dade.

on the town . . . pat gabriel | Country Club honors its new Fleet officers

on the town . . . pat gabriel Country Club honors its new Fleet officers The Fleet of the Country Club of Coral Gables honored its new Flag Officers Saturday night. Chairmen for the formal affair were past Commodore Lyle Lamson and his pretty wife Jean. Burgess, flags, channel markers and lovely red and white carnations decorated the tables. Everyone was people watching at the cocktail party. Especially the new officers and their wives. 1976 Commodore Harry Snyder in the traditional Fleet jacket and white slacks, but red haired Cathy decided on black organza, full and floaty with a wide ruffled neckline and long pouffy sleeves. Vice Commodore is Herb Batinger and Jocie wore a soft print nylon while Betty Searcell selected a soft yellow eyelet for her grande march with hubby Joe who is Rear Commodore. Fleet treasurer is Ed Swanson and Helen honored the occasion in a bright splashy print arnsei. Secretary is Bill Phillips, Jean wore a pale blue with a print bodice. Fleet Captain Mark Wilson was there with Jan by his side. The new board members were scattered about the room sharing tables with friends. Ray Reichling and Helen, Frank Love and Ernestine Emerson and Gloria, Hugh King and Billie and Mort Adams and Barbara. Outgoing Commodore Ed Saunders has mixed emotions about his goodbyes, his year had been a good one with many memories and as one guest pointed out, Ed is our youngest so far. He and Pat have teenage children but Pat looked like a teenager herself. Seated ring side were Marge and Cliff Hendrick, Georgine and Nelson Burt and Agnes and Jake Wilcox. Charter members came out for the black tie gala too. Fletcher and Mary Elizabeth Bennett, Grace and Owen Fabio, Rosie Foulks with his steady Jane Gobat, Grace Manly and of course the Scarcell's. Chris and Walter Basalyga were there, they haven't missed a Ball yet, neither have Bud and Ann Adam or Frank and Arlene Poe. Ro and Jack Gillingham made the scene, Ro looking terrific after her stay in the hospital and doing nicely. Bonnie Harrison [?]here with Dick Tyson, Bonnie received a placque a ball but talking about their mountain home. Charlie and Loretta Peabody another never-miss couple the . . Larry and Jean Ropes, Alma Monticino, Dot and Wendell Thagard, Billie Ewing, Dan and Mary Wick and Mary and Al Sherman more happy Fleeters looking forward to the next year with Harry and Cathy Snyder. New Y.P.O. president At the Palm Bay Club, Y.P.O. president, Loraine (Mrs. Raymond) Kayal lovingly said adieu and turned the gavel over to Jackee (Mrs. James) Major. Loraine had a most successful year giving three scholarships to students studying opera and presenting artistic director Bob Herman with a check for $20,000 for the upcoming year of productions. Since Bob was brought up within the American tradition of baseball, the girls gave him a catcher's mitt to hold firmly to all that money. Bob's dad is Hall of Famer, Babe Herman. There was a table of angels too; PaulToppino, Leo West, director Herman, Ray Kayal and Jim Major. The luncheon hon-ored Lee Di Filippi, wife of the late, great Dr. "D". Officers serving with Jackee are, Jane (Mrs. Morton) Robinson, vice president; recording secretary, Patty (Mrs. Joseph) Harrison; corresponding secretary, Barbara (Mrs. William) Killian and treasurer, Joy (Mrs. Lambert) Hooper. Big project chairmen for the year will be Marlene (Mrs. David) Berg and Suzie (Mrs. Eugene) Sayfie. Luncheon chairman was Edna (Mrs. Paul) Toppino. Working with Edna were Pat (Mrs. Carl) Patty, Julie (Mrs. Murray) Gaby, Hortensia (Mrs. Jose) Padilla, Robin (Mrs. Bob) Schovel, Claire (Mrs. Richard) Smith and Peggy (Mrs. Joseph) Armaly. Mothers and daughters The Junior Opera Guild has been busy ushering at performances, doing volunteer work and promoting opera in their communities. They celebrated the ending of their year with a mother-daughter reception at the home of Mr. and Mrs. Charles Eldredge. Mary Grace there with her mother, Mrs. John Richardson; Becky and her mom, Mrs. George Shamas; Elizabeth and her mother, Mrs. B.R. Staley. The J.O.G's are sponsored by the Young Patronesses of the Opera. Attending the mother-daughter reception of the Junior Opera Guild, were (l-r), Mrs. John Richardson, Jr., Mary Grace Richardson, Becky Shamas, Mrs. George J. Shamas, Elizabeth Staley and Mrs. B. R. Staley.

Cheesecake tarts are fit for a queen

"The Queen of Hearts She made some tarts, All on a summer's day" "But I wouldn't dream of baking tarts in summer," says a homemaker. Oh yes, you might, if the tarts take only 12 to 15 minutes baking time, and they're so good that all the knaves in your particular household would surely steal them "clean away." The reason for quick baking on these tarts is that only the tender crust needs baking. The filling is a gelatin type which needs to only to be dissolved over low heat. Then it's mixed with cream cheese, lemonade concentrate and whipping cream. At the bottom of each tart shell there's a surprise spoonful of cherry pie filling which makes the tarts colorful as well as delectable. Since the recipe makes 12 tarts, three and one-half inches in diameter, it's an ideal one for dessert when you're serving luncheon or a supper for friends. Of course, they might also be used for a family dinner on two occasions, unless, of course, you have snackers who would whisk them away. Tart shells 2 cups all-purpose flour | 1⁄2 teaspoon salt | 6 tablespoons butter | 6 tablespoons lard | 1⁄4 cup milk Filling 1 teaspoon unflavored gelatin | 1⁄4 cup milk | 2 packages (3-oz. each) cream cheese, softened | 1⁄4 cup sugar | 1 can (6 oz.) frozen lemonade concentrate | 1 cup whipping cream | 1 cup cherry pie filling | Lemon slices For tart shell, combine flour and salt. Cut in butter and lard until mixture resembles coarse crumbs. Sprinkle in milk 1 tablespoon at a time, mixing until flour is moistened. Shape into a ball. Roll out on lightly floured surface to 1/8-inch thickness. Cut out twelve 41⁄2-inch circles. Trim, flute edges and prick bottom and sides with a fork. Bake in preheated 425 degree oven 12 to 15 minutes. Cool on wire rack. For filling, sprinkle gelatin over milk to soften. Dissolve over low heat, stirring constantly; remove from heat. Beat cream cheese and sugar together until smooth. Blend in lemonade concentrate and gelatin mixture. Whip cream in a chilled bowl with chilled beaters until stiff peaks form, scraping bowl occasionally. Fold half of whipped cream (about 1 cup) into filling mixture. (Cover and chill remaining whipped cream.) Spoon about 1 tablespoon cherry pie filling into the bottom of each tart shell. Top with filling mixture. Chill until set. Spoon dollops of remaining whipped cream on top of tarts and add lemon slices and fresh mint for garnish. 12 servings. Delightful Cheesecake Tarts are made with a buttery crust and a gelatin-base filling that uses lemonade concentrate, cream cheese and whipping cream.