Coral Gables Historical Archive
The Times
Wednesday, January 19, 1977, page 11 (of 31)
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The Coral Gables Times Guide South Dade Living People Places Participation
The Coral Gables Times Guide South Dade Living • People • Places • Participation Wednesday, January 19, 1977 13/28
on the town . . . pat gabriel Riviera members, guests enjoyed oceans of fun
Riviera Country Club's Shore Dinner is an annual affair that members and their guests look forward to. The chef and his staff take great pride in their ice carvings, in this case, Dolphins tailwalking. They begin with 250 pounds of ice for each one and with trusty chisel and spatula they mold the figures. Of course, the buffet table with lobster, oysters, flounder and just-right-roast-beef is a drawing as well as the music with Frank Hubbell on the bandstand. It usually is an informal gathering but hosts, Dot and Jim Herren and Patty and Worth Cooper were "dressed" and so were the 60 other members. Silks, chiffons and minks were in abundance. George and Jane Wilson were there with Joe and Jean Grant, George, sans tie, made up for it with a handsome silk red, yellow and blue print jacket. Bill and Mary Belle Quesenberry, Belle Gardner, Mary Belle's mom, Jack and Mary Jane Mace, Joe and Martha Middelton, Dick, John and Judy Howard and Dick and Martha McEwan were helping Riviera president Howard Bie and his pretty Betty celebrate their 27t wedding anniversary and it was champagne and the "Anniversary Waltz" for the happy couple. John and Dorothy Thomson, Lee and Viv Bradford and Irma Ferendiuo and Francis and Lela Parrey dined together as did Steve and Helene Waters, Jr., Bates and Helen Cole and Dick and Mary Plumer. Kay and Bill Stephens were there for dinner only. Bill's mom is in the hospital and they left to visit. Carl and Maxine Balli made the Snore scene but Dr. Carl was on call so they too slipped out after the stone crabs were eaten. There was a doctor in the house, Fred Smith with Sonia were dining with Arch and Betty Mangum, and Dr. Henry Bryant and Jean with Dr. Bob Stanton and Betty so they were well covered in case of emergency. Dick Marini was celebrating his birthday and his attractive wife Marlene confided it was his 40th, and Austin and Vera Porfiri, Joe and Claire Greco, Joe and Lois Olone and Chris Marini with lovely Lisa Singer raised their glasses to toast the birthday boy, p.s. he is a doctor, too. Bill and Hazel McLeod, Tom and Alice Walker, Abney and Charlotte Cox and Connie and Jack Knowles were tripping the light fantastic, Jack is doctor to our furry, four footed friends. Wonderful to see Ginny Davison there with Doug and Ruth Botsford, Wels and Dorothy Marshall and Bill and Di Sorenson. Jim and Eleanor Crowder, Bill and Carlin Lewis and Jim and Jean Batten were there and so were Bob and Audra Hanna, Syl and Lola Sylvester and Boband Laura Motion. All in all it was a 1 riffic evening of fun. Business as usual The Country Club of Coral Gables showed everyone what a big "family" can do when the waiters walked out. Club president Peter Franzino and his board members with a little help from their friends, manager Bob Grassi, secretary June Larson and the office gals, set up tables, poured coffee, cleaned up and kept smiling, attended to business as usual, private parties and wedding receptions. "First lady" Mary Franzino, Jim and Rita Davant and Dottie Thagard rolled up their sleeves too, but the trusty kitchen staff stayed at their posts with Jim Stewart maitre d'. It couldn't be better manned. Far's how There is something new on the cooking horizon; "Cooking by Ear." It could only be dreamed up by gourmet expert, authoress and lecturer Marina Polvay. It is a new culinary concept, recipes by cassette, keep your tape recorder handy and learn in your home the fine art of being a gourmet cook. The 'big' event For the benefit of Big Brothers, Harbour is hosting a reception for Charlotte Ford Jan. 23 at 7 for cocktails and a unique fashion showing at 8 p.m. Women's Auxiliary president Betty Freyn, chairman Lee Gaffney with Betty Sherwin and Charlotte Jester have planned this unique affair. Art auction Don't forget Jan. 19 is the big art auction at the Museum of Science held in connection with the Around the World Fair sponsored by the Patrons. There will be 47 Florida painters represented with graphics, sculptors and ceramics; also. A.E. Backus, Glyn Jones, Ethel Blake, Gene Massin, Nancy Greenberg, Edna Glaubman, Emmanuelle Carbonell, Jim Lewk, Ann Sama, Anette Rawlings just some of those participating. Sampling some of the chef's goodies at the Riviera Country Club's yearly shore dinner, were Fritz Alders, Joan Hill, Pat Alders and Royce Hill.
FOOD You don't have to ski to enjoy this hearty, creamy Skier's Fondue
FOOD Say cheese and picture it hot and melting, topped with sardines. You don't have to ski to enjoy this hearty, creamy Skier's Fondue From the land of the midnight sun and glistening white ski slopes comes a fondue recipe -- so simple and easy that it can be fixed out-of-doors. Indoors, it makes a great Sunday night supper and you don't have to ski to enjoy it. The Norwegians' passion for the outdoors is reflected in their beautiful, healthy good looks -- and in good, hearty, wholesome food like Skier's Fondue. A big slab of cheese is set to melt and bubble over an alcohol stove (hibachi or chafing dish, indoors). By spoon, fork, knife or finger (lickin'-good!), the creamy, molten gold is scooped onto crisp bread spread with a spicy mustard or horseradish sauce. To complete the happy picture: savory sardines from Norway on top. Skier's Fondue 1 lb. good melting cheese 2 cans (3 3/4 oz.) sardines, drained 1/8 teaspoon salt Put cheese in heavy pot over medium flame. As it melts, dip by knifeful or spoonful onto cracker or bread that has been spread with choice of horseradish or mustard sauce. Top with sardines. Makes four servings. Sour Cream Horseradish Sauce 2 tablespoons prepared horseradish 1/2 pint sour cream 1 tablespoon lemon juice Dash of Tabasco sauce Mix all ingredients thoroughly. Chill well until ready to serve. Makes approximately 1 1/4 cups. Mustard sauce 3/4 cup prepared mustard 1/4 cup dry white wine 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon flour 2 tablespoons water Combine mustard, wine, sugar and the salt in a small saucepan. Bring to a boil over medium heat and stir constantly. Mix flour in water and add to the mixture. Reduce heat and simmer for five minutes or until thickened. Chill until ready to serve. Makes approximately one cup.