Coral Gables Historical Archive
The Times
Wednesday, May 26, 1976, page 16 (of 37)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
The Coral Gables Times Guide South Dade Living People Places Participation
Wednesday, May 26, 1976 Section B
Horsepower: Helping raise funds for charity
Chris Warthan was one of the South Dade residents who competed in jumping classifications of the two-day horse show Photo by ELIZABETH OWEN The Sleepy Hollow Riders Club, a group of 40 boys and girls age 18 and under, put on a two-day horse show last week-end for the benefit of the Childhood Cancer Program. Beginning in the early morning Saturday and Sunday at Blue Ribbon Stables, 6105 SW 125th Ave., the show had continuous performances in two rings, where jumpers and hunters competed for ribbons. According to Christina Suarez, one of the organizers of the show the children hoped to raise enough money to make a substantial contribution to cancer-afflicted children. "We hoped to raise $1,500 for cancer, but because of the rain, I'm not sure if we'll make it," said Ms. Suzie Suarez. Funds foe the Childhood Cancer Program were earned from concession stands, sponsors and riders' entry fees. The program is a division of the American Cancer Socity Society. Riders competed in four different classes. In the hunter competition, the horse was judged for its jumping, movement and general form. Pony hunters, green hunters and open horses (those who have been showing over two years) competed. Also, amateur owners — riders over 18 who are not professional — entered. The Jumper competition judged the horse for specific faults, penalizing the animal for knocking over a fence during the jump or similar mistakes. In case of a tie, competitors raced in a jump-off for time. The Mini-Prix, where riders performed on a 17-fence course, was for open jumpers only. The last class — Equitation — included junior riders, age 18 and under. In this competition, the rider, not the horse, was judged. Three divisions — 11 and under, 12-14 and 15-17 — rode in both the flat riding competition (walk, trot and canter) and the over-fences competition. Members of the Sleepy Hollow Riders Club volunteered their time to man the concession stands, do paperwork, and set up the courses and braid the horses' manes. Riders in the show came from both coasts of Florida. Among the competitors from southwest Dade were Holly Hudson, Diane Morales, Nancy Robbin, Dade Paley, Jennifer Royce, Bess Truby, Carol Baque, Lynda Blackburn, Claudia Cooke, Sandi Ellis, Jackie Sheilow, Diane Curtiss, Robin Latimer, Donna Fortner, Jackie Anthony, Marie Matheson, Susan Lee, Ginny Burton, Chris Warthan, and Bobby Braswell. The show was sponsored by the American Horse Show Association and the Florida Hunter and Jumper Association. — ELIZABETH OWEN
on the town ... pat gabriel Riviera members took a 'cruise to anywhere'
Riviera Country Club held its last party of the season Friday night with a "cruise" to anywhere, until they meet again in September. It was a fun, bon voyage gala with windows that resembled portholes, ships' doors and flags of all ships. Carol Huntley dreamed up the decor. Bubbly, fruit and goodies and a sumptuous dinner added to the celebration. Some of the guests came in sailor garb but Betty Biel, wife of Howard, president elect of Riviera's Board, outdid them all as ship's Captain complete with cap and stripes. Seated with the Biel's were Bill and Marybelle Quesenberry, new members Joeand Martha Middleton, John and Virginia Flynn, Ken and Marsha Witmer andKarl and Joan Rotegard. Walter and Suzanne Alford invited Roy and Cami Gonas, new Riviera members and Tony and Sally Germani but Suzanne was called out of town so Walter hosted solo. Joe and Jean Subers, Ed and Gail Vining, Anne and Neil Bahr and Dick and Claire Smith were ringside. More "setting sail" included Dick and Joan Tutan, Bill and Jean Hicks and John and Mary Cunio. Eddie and Dortte Stephens made the scene. Eddie had a seige in the hospital but looked fantastic. Stu and Lib Thomas and Allan and Joyce Moore others on the "cruise to fun" on the S.S. Riviera. Bon Voyage, see you in September.
On their toes
It was a beautiful day for the Ballet Society in more ways than one. Martha (Mrs. Lester) Mishcon opened her exquisite two story Spanish style home for the installation luncheon of that very dedicated group of pretty people. The patio was alive with flowers, plants, gaily striped umbrellas and laughing, chicly dressed guys and gals. Boaters paused as they sailed by. Society members outdid themselves preparing their special gourmet dishes. Caviar cassarole, Kische, salmon supreme, chocolate mousse and more to tickle the taste buds. Over 100 came to applaud the successful year of Judy (Mrs. Julian) Kreeger and to welcome their new president, Althea (Mrs. Eugene) Peck. Judy thanked her committee chairmen with an orchid plant and Thomas Armour, artistic director of the Miami Ballet Company, installed the new officers. Patty Owen was there, dressed in a navy and white print dress, Greek sailor cap and little white gloves. Michelle Marx took time away from her busy commercial schedule to be with the girls. Irene Mallon, our world traveler, looked great in an oriental pantsuit with turban, even though she was fighting a virus. Natasha Friedman there in one of her own floaty, fashionable, tulip hemline creations. Linda Ray, newtreasurer, was taking dues at the door while Julie Gaby checked reservations. Marlene Berg, Lois Bloomfield, Betty Pettit, Ruthie Wasserman and JulieKoch came from the Cutler Bay area. Julie is usually New York bound this time of year but delayed her visit for the luncheon. Pat Parry, newly installed third vice president, there with her daughter Linda, new Society member. Ball chairman for '75 Dolores Goodstein was chatting with Seaquariant director Ralph Trites, that's where the Ball was last year. Ralph was the guest of the Peck's. Ballet Company president Louisa Hofmann was there, Louisa was Society founder and first president. To round out the colorful afternoon, a lovely ballerina performed and there was music for listening and a sensational fashion show by Buy Ya'll.
Make that two
Big Brothers and Big Sisters have done something no other group has thought of doing and they think it will be a landmark decision. They have elected two presidents, that's right, two. Lee (Mrs. Robert) Peterson and Betty (Mrs. Harry) Freyn will share the duties for a most efficient year. Marlene (Mrs. David) Berg turned over the gavel, or gavels, for the new beginning. Marlene gave a check to the Association for $28,000 at their annual luncheon at the Ambassadors. The first affair on the agenda for the new kids on the block will be June 5 at Stiltesville, and more precisely Earl Smalley's. Boats leave their docks at 11 on the dot and the festivities begin at noon. Sounds like a perfect new day. Riviera's bon voyage gala saw Dick and Joan Tutan peeking out of one of many portholes.
FOOD Cherry season is here
During the summer months, fresh sweet cherries are superb for a weekend brunch. Cherry French Toast is perfect for a busy hostess who wants an attractive and a delicious meal in minutes. Whole pitted fresh sweet cherries are poached in a sugar syrup, flavored with lemon and ginger. When the cherries are just tender the sauce is thickened with cornstarch. While this is cooking, the French toast is prepared by dipping slices of bread in an egg, milk and honey mixture. For a special touch, the bread is then dipped into shredded coconut and baked. To serve, spoon the warm cherry sauce over hot slices of toast. To perserve the freshness of sweet cherries, store them unwashed in plastic bags in the refrigerator. Spread them out as much as possible to prevent crushing and bruising. Wash just before serving. Plump and juicy Northwest fresh sweet cherries are available in the markets from mid-June into early August. The cherries can be frozen for year around use. Freeze them in moisture proof containers with stems intact, or pack pitted or unpitted cherries with dry sugar or simple syrup for your favorite sweet cherry recipes. Cherry French Toast 2 cups pitted Northwest fresh sweet cherries | 1/2 cup sugar | 1 cup water | 2 tablespoons lemon juice | 1/2 teaspoon powdered ginger | 1 tablespoon cornstarch, dissolved Place whole pitted cherries in saucepan with sugar, water, lemon juice and ginger. Poach gently until cherries are tender. Dissolve cornstarch in small amount of water. Add to cherry sauce. Cook until thickened and clear. Keep warm and serve over hot French toast. Sprinkle with powdered sugar if desired. Note: Frozen cherries may be used in place of fresh cherries, if desired. French Toast 3 eggs | 2/3 cup milk | 1 tablespoon honey | 1/2 teaspoon vanilla | 8 slices bread | 1 cup shredded coconut Beat eggs, milk, honey and vanilla until well blended. Dip bread slices in egg mixture, then in coconut. Place on greased cookie sheet. Bake at 400 degrees 5 to 7 minutes on each side. Serve hot with Sweet Cherry Sauce. Makes 4 servings. Freezing cherries Select moisture-proof containers with lids that are thoroughly clean. Work with a small amount of cherries at a time to allow for quick handling and prompt freezing. Wash cherries in ice water and drain. Pack according to preferred method and freeze immediately. Whole with stems Pack washed fresh sweet cherries with stems intact in freezer containers. Shake containers to pack cherries closely. Cover tightly and freeze. Syrup pack Make syrup by boiling 1 cup sugar with 2 cups water until sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2 to 2/3 cup syrup for each pint container of cherries. Add 1/2 teaspoon ascorbic acid per quart of cherries. Pour about 1/2 cup ice cold syrup into container. Fill half full with pitted fresh sweet cherries. Shake container to pack fruit as closely as possible without crushing. Finish filling container with cherries, leaving 1/2 inch headspace for half-pints and pints, 3/4 inch for 1 1/2 pints. If needed, add more syrup to cover cherries. Place small piece of crumpled plastic wrap or aluminum foil on top of fruit, pressing down to hold cherries under syrup. Cover tightly and freeze. Dry Sugar Pack Fill freezing containers with pitted or unpitted fresh sweet cherries. Shake container to pack cherries closely. Pour 1/3 cup sugar over each pint of cherries. Cover tightly and freeze. Coconut coated French toast is served with a flavorful, warm, fresh sweet cherry sauce made with tasty, sweet cherries.