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Show Page 10 THE Wednesday, February 1, 1978 "-J 3 V 11 Zt -. 1 . with Craig Altschul Since it is the start of a new year, I thought it would be appropriate to tell you a little story. And, all stories should have a moral, right? My little story came to me during another one of my chairlift daydreams after I read about the Vermont judge who awarded $1.5 million to a man who claimed Stratton Mountain was negligent by leaving underbrush on the slopes. I tell you my story not at all to make light of what was certainly a tragic accident, nor to mock a judge who made, in my never-at-all humble opinion a ridiculous decision that, unless reversed or protected by new laws, will rock the -ki industry to its icy base. Here's what happened in my daydream : I had entered my favorite restaurant at the ski village with a group of friends. I had told them all of the fondue served there... and that it was simply the finest in the world of skidom. The waiter brought the boiling pot, lit the flame underneath it and said in clear dulcet tones: "The pot is very hot. Please be very careful." I am an expert on fondueing. I am not such a hot skier, but when it comes to eating I have no competition. To lead the way and to show my friends how expert I was, I immediately dipped mv fork into the pot. COMING FRIDAY EVENING TO THE KIMBALL ART CENTER A MAGIC SHOW FOR KIDS OF ALL AGES rivrrrrrrmTi-riTiTiTi-rrrrri-ri-ri 11 n titi ri ri ri n 1 1 n n 1 1 1 . n i-i 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 nn r J o 0 0 4 A VEESY SPECIAL MAGIC SIHIOW" with CHRISTOPHER FAIR Friday Evening, February 3 7:30 p.m. Kids (under 12) $.75 Adults $1.50 For Information: 649-8882 KIMBALL ART CENTER After a moment or two of watching the pot spit, sputter and boil, I removed the meat and placed it where all good food should go.. .in my mouth. When I pulled out the fork, it landed on the tip of my tongue. "Arrrrrgh," I screamed and everyone in the restaurant stared at me. Peggi turned to the watching crowd and said, "Don't worry, when he says 'arrrrgh,' it means he likes it." But the fork had done a number on my tongue from which I figured I would never recover. I could barely talk, which most people at the table agreed was perhaps the evening's only blessing. Furious, I screamed at the top of my lungs: "I'll sue. I'll sue. You were negligent in giving me a hot fork and hot oil and hot beef." In my dream, I contacted my lawyer who saw a chance to make some quick money from the ski-restaurant business. He filed. Dreams do move quickly when you're having a good time and the next scene was in the Supreme Court. A white wigged justice in a black robe was presiding and read the decision clearly so the media would understand what he meant. "I award Mr. Ski Tips here a total of $1.5 million because it is no longer correct that the "assumption of risk" is totally that of the participant par-ticipant in a sport such as fondue eating. Because a claimant is stupid enough to place a hot fondue fork on his tongue, the restaurant must be negligent. They should have spotted the dummy at the door. The consumer has taken enough of this kind of harassment. ' ' Just then I must have reached the summit on my chairlift ride and I awoke from my little dream. I tried to compare my disjointed dream to the case of Sunday vs. Stratton. Mr. Sunday, who lives in Burlington, Vermont, was making his very first snowplow turn, the reports said, when he fell and hit his head on a rock, reportedly tripping trip-ping on the underbrush. He is paralyzed from the shoulders down as a result of the accident. A tragedy of the worst kind, I admit. But, skiers have always known they assume the risk of skiing down a mountain themselves and cannot expect anyone else to assume that risk for them. After all, we are strapping fiberglass boards to our feet and sliding down a steep mountain. We do it solely because we want the excitement of doing it. Sure, we expect the management to get us up the hill safely and they are obligated to do just . that. Management accepts that obligation. And, we do expect them to do the best job of grooming the slopes they possibly, can, $ recognizing, particularly in New England, if one doesn't like the snow conditions, they could wait 15 minutes. Further, it is more ironic the accident happened hap-pened at Stratton. which has a reputation for some of the best grooming in the east. There are acres and acres of skiable terrain at most ski resorts. It would be absolutely absurd to expect the mountain management to do much more than warn us of the conditions. Just like in my dream, right? If my chair collapsed, they might have been negligent. If the waiter had spilled the boiling oil on my lap, he might well have been negligent. But, he warned me about the hot oil and the fork. I seldom land in the corner of management against the consumer... but this shall be a notable exception. Skiing is a risk sport; that is its appeal... that is why we ski. Ski area management cannot control what we skiers do on their slopes and we cannot expect them to do so. Not even a $50 per day lift ticket will last against very many $1.5 million law suits and no insurance carrier in the world will touch the industry in-dustry if this suit is left alone. Clearly, if an appeal is lost, there must be new laws limiting the area liability. ' With the most sincere feelings of sorrow for the tragedy that nas so anectea ivir. sunaay s me, 1 must come out strongly against the judge's stance. stan-ce. , Because if this legalese continues much fur- fVior uro'll all hp paHntf fnnHiip Instead nf skiin That's the moral. So, while we can, keep your SKI TIPS up. Featuring: Live Maine Lobster Dinner $13.95 Pick your own from our tank. 368 Main Street 649-8981 6 to 1 1 p.m. Brighten up your sweetie's heart with a crystal from The Family Jewels 591 Main Street Open Daily 10-9 Sundays 12-6 ram MOUNTAIN FISHERY The most unique dining experience in the Rockies. Set in a casual grotto like atmosphere, we offer nearly 30 items baked, broiled, stuffed, steamed, poached, sauteed or raw from abalone and crab to swordfish and snapper. Everything is prepared from our original recipes. Open 6:00-11:00 6:00-11:00 p.m. daily. 368 Main Street. 649 8981. Master Charge and Visa card accepted. 649-81 THE CORNER STORE The corner store of your Park City vacation! Come delight in our deli treats: fine meats and cheeses in every sandwich, warm, fresh donuts. delicate omelettes, memorable cookies. There's a place for you at the Corner Store. Indoor and outdoor seating or "Take it Away" up the mountain or back to your condo. Catering, too! We're at the Resort Plaza, 649 86(X). ' THE CLAIM JUMPER Set in the historic Claimjumper Hotel, this first rate steakhouse serves the famous Baseball Steak as a specialty, and Prime Rib in their own private club downstairs in the Down Under. Old whisky bottles serve as menus. Open 6:00-10:00 Sun.-Thurs.. Fri-Sat. 6:00-11:00. Down Under. Un-der. 5:00-12:00. 573 Main Street. 649 8051. CAFE RITZ Now in its second year of operation, this Gay 90s style restaurant is dominated by a beautiful oakwood bar and a true old fashioned expresso brewer, replete with brass fittings and polished silver spouts. The specialties are crepes and fondues, and the French onion is said to be fabulous! Open seven days weekly from 5 30 to 10:30 p.m. 402 Main Street. 649 9998 srtt SrftNANIGANS Offers the delectable combination of delicatessen sandwiches on bakery fresh German breads and ice cream delights including shakes, malts, splits, sodas and cones. For light lunchers or side orders, there is a well-stocked salad bar with everything from sunflower seeds and croutons to potato and bean salads. The menu also incliuj's tempting homemade soups. Open Wednesday through Saturday from noon until 10 p m. and from 1:30 p.m. until 7 p.m. on Sundays. Take out service ser-vice is also available. 323 Main Street. 649 8682. MILETI'S Park City's only Italian restaurant. A casual but elegant atmosphere serves as an excellent setting for shrimp and escargot appetizers, veal piccata, scampi, fettuccine. spaghetti, Sicilian pizza, spumoni and alpine cakes. Moderately priced. 412 Main Street. Dinner hours are from 6:00 p.m. until 10:00 nightly. ADOLPH'S Now at its new golf course location. 1541 Thaynes Canyon Drive. Local resident and proprietor Adolph lmboden specializes in Swiss cuisine in a formal European style. Adolph's offers . a wide range of hors d'oeuvres from white asparagus vinaigrette to smoked Nova Scotian salmon. Entrees range in price from $5.95 to $12.50 and include Swiss veal bratwurst. coq au vin rouge, filet mignon gastronome, roast duck and the chefs special, roast rack of lamb. The dessert menu features Swiss chocolate mousse and cheesecake. Adolph's has a Sunday Brunch from 10 a.m. until 3 p.m. with a salad bar. salmon, hot plates, omelettes and eggs benedict. Price is $5.75. including beverage. Reservations. 649 7177. CAR 19-The railroad motif of the Car 19 brings back the adventurous adven-turous spirit of the silver boom. The menu, which includes a variety of seafood dishes and steaks is complemented by a sumptuous sum-ptuous salad bar. The Club Car 19 (temporary memberships readily available) hosts excellent jazz and bluegrass musicians and the Caboose (open daily from 11-6 p.m.) serves hot lunch specials and hearty sandwiches. Dinners at Car 19 are served from 5:30 - 10:30 p.m. 649 9338. PROSPECTOR SIRLOIN-Once a miners lodge, the Prospector offers a historic, turn-of the century atmosphere for dining. Victorian chandeliers and an antique brick fireplace add to the decor. All steaks are USDA prime top sirloin. Alaskan king crab legs and rack of lamb are specialties. Creamy gourmet soups accompany each meal. Wine service with meals and cocktails are served in the Prospector Sirloin Club. Located at the top of Main Street in the Alpine Prospector Lodge; the restaurant is open from 6:00 p.m. until 10:30 p.m. daily. MAIN STREET EXPRESS a quaint speakeasy atmosphere is to be enjoyed at the Main Street Express. The mellow atmosphere at-mosphere of the Express is enhanced by original stone walls from the 1800s and a complementary turn-of-the century decor. Local musicians will provide entertainment from an antique piano on occasion, as diners seated in pews and booths delight in a menu of seafood, steaks and omelettes. The Express has a rear entrance and ample parking on Swede Alley. 442 Main Street, open seven days' a week, 4 p.m. until 1 1 p.m. MAC's DONUTS Open seven days a week, 24 hours a day during the height of the ski season to serve the needs of those wanting to be first in line at the gondola as well as those with the 3 a.m. munchies. The donut shop features yeast and cake donuts. longjohns. cinnamon rolls, bear claws and jelly-filled donuts. Beverages include coffee and hot chocolate. Additional snacks of popcorn and soups are available. Located at 580 Main Street (behind the Kindersport). Large orders can be arranged for conventions or visiting ski groups. 649-7894. THE EATING ESTABLISHMENT Famous for "the best omelettes this side of Poison Creek." Other breakfast specialties include wheatgerm pancakes and "cosmic" cakes while a variety of luncheon burgers and sandwiches, homemade soups and a salad bar are designed to satisfy even the hungriest of miners. Open Monday through Saturday, 7:00 a.m. until 10:00 p.m.; Sunday 7:00 a.m. until 7:00 p.m. Beer available. 319 Main Street. CHARLIE'S OYSTER BAR-Apres skiing hors d'oeuvres and munchies including oysters on the half shell, teriyaki beef on a skewer, chicken on a skewer, burgers and an occasional treat of "Oysters Charlie." Open every day from 3 p.m. until midnight. At the Silver King Club, 1505 Empire Avenue. Live music Wednesday Wed-nesday through Saturday. MOUNTAIN FOOD SERVlCE-includes the base cafeteria at the resort center, the Mid-Mountain Lodge and the Summit House restaurant at the top of the gondola. It offers a full line of fast foods and hot beverages for the skier desiring a quick warm-up by blazing fires. The Mid Mountain features a complete line of hot sandwiches and a "Happy Hour" with twenty-five cent beers from 2:30 p.m. to 3:30 p.m. daily. Lodging and convention facilities available through Mountain Food Services. RUSTY NAIL Enjoy a glowing apres ski scene with ski movies and disco dancing. The menus includes a variety of sandwiches, sand-wiches, burgers and spaghetti from 4 p.m. until 9 p.m. weekdays and noon until 1 a.m. on weekends. Located at the Resort Center upstairs from Wolfe's. Check with the Nail for weekends of scheduled live entertainment, 649-8190. THE CATTLE COMPANY RESTAURANT Featuring a friendly western atmosphere specializing in charbroiled choice top sirloin and New York steaks, scallops, prawns and crab. Chuck wagon salad and baked potato served with every dinner. Child's portion available. Open 7 days a week, 6-10 p.m., reservations reser-vations invited. Located at 1064 Park Avenue. MOTHERLODE Grab a snack and a cold one at the oldest saloon on Main Street. Choose from a selection of traditional standbys hot and cold sandwiches from grilled cheese and burgers to Dagwoods. Portions of Arly's homemade chili are served with each sandwich. Hours are from noon to 2 a.m. seven days a week. Live entertainment on Friday and Saturday from 9 p.m. until 1:30 p.m. C'EST BON-Located in the C'est Bon Hotel at 1255 Empire. C'est Bon dining offers a menu of tempting specialties including Darnes de Saumon Grilles au Beurre Escargot. Australian Lobster, Lob-ster, Poisson Florentine, Veal Madere. Canard Montmorency and Boeuf Wellington. Dine in the quiet formal elegante of a warmly lit contemporary atmosphere, with reminiscent ram blings-nostalgic, romantic melodies- by Eric Lundberg at the piano. The C'est Bon dining room is open nightly from 6:00 '10:00. Continental breakfast. MAIN STREET DELI Park City's newest delicatessen with delicacies to satisfy even the most particular East Coast deli gourmands. Bagels, imported cheeses and beers, candies. European teas, quiches, grinders and a wide variety of krauts and salads are available at pleasing prices. Salami, bologna, an-tipastos, an-tipastos, pepperoncinni, cheesecake come by for a quick snack or dine in the deli atmosphere complete with red checkered table cloths, neat rows of rare spices and refrigerated display cases. Catering services available. 523 Main Street, 649-7250. Open 11 a.m. until midnight Sunday through Wednesday and 11 a.m. ' until 2 a.m. Thursday through Saturday. THE GUESTHOUSE is a new restaurant in the Park City Resort Plaza which is next to the main entrance in the Silver Mill House,' prominently marked by its steepletower. This charming restaurant has been redecorated to a turn of the-century motif featuring steaks, fish, and two specialties:orange glazed Cornish game hen, and teriyaki steak flambeau for two. All major credit cards accepted. POTATO JOHN'S-Located under the large yellow awning at the steps of Park City's Resort Plaza. P.J.'s features a unique blend of audio-visual and live entertainment including daily video filming of the day's fun on the slopes. A bill of fare ranging from burgers of all kinds and homemade soups to south of the border treats and vegetarian items. Open daily 311 p.m., 649 8616 |