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Show Wednesday, January 1 1 , 1 978 Page 8 THE $3 J L ooLonzer pOLorizer BENNETT'S PAINTS Visit our gift department for candles, mugs, ceramics, onyx carvings, puzzles & macrame SPECIAL SALE ON ARTISTS SUPPLIES Representative Sale Prices Save on other items also. OILS 1.25 OZ. TUBE: Grumbacher Brown Madder Burnt Umber Ivory Black 5.07 oz. Tube titanium white 5.07 oz. Tube gel medium (clear) 4.75 oz. Artists oil color White texture underpaint 4.75 oz. Tube zinc everwhite Acrylics 2 oz. Tube size: Titanium white Mars Black Burnt umber Beginning art sets start at Grumbacher Sabeline brushes start at No. 505 Red sable oil round brush size o No. 527 Red sable water color brush, size ooo Special Acrylic brushes round and flat Camelhair Brushes Preprimedcanvas Canvas board . . $1.65 $.85 $.95 $1.85 $1.85 $1.95 $2.95 $.89 $.95 $.95 $6.75 $1.25 each $.75 $.65 $.95 $.85 S3. 95 'yd. ' size 8x10 $.'35 THE BUG Complete Home Decorating Center Wall Coverings Carpet T Woven Wood I Tennis Pro Mc Broom Teaches X-C Clinics Park City Racquet Club tennis pro Bob McBroom will be teaching cross-country.: clinics at the racquet club on ; Saturdays from 10:00 a.m. until noon. McBroom, a native of Salt and statewide, including various var-ious Intermountain titles. He has been playing tennis since the age of 7 and teaching since he was 17. McBroom offers clinics, privates, warmups and sum- McBroom is a versatile athlete. Lake City, came to the racquet club in the fall of '76 as the club's chief instructor. He was head tennis pro at the Big Sky Montana racquet club for three years and in 1975 he taught tennis for John Gardner summer camps cam-ps at The Ranch in Sun Valley, Idaho. The 22-year-old professipn-al professipn-al represented Utah in 'rhe Junior National Hardcourt Championships and has -won over 30 tournaments, locally mer camps with Ray Moore at the Park City Racquet Club. He studied under Billie Jean King's coach, Dennis Vandemeer, and is a graduate grad-uate of the Dennis Vandemeer Vande-meer College of Tennis in Pennsylvania. A versatile athlete, McBroom Mc-Broom has been cross-country skiing for seven years. He has worked full-time at the Big Sky Touring Center, which hosted the U.S. National Nati-onal Nordic Championships during his stay. McBroom admits a particular particu-lar fondness for downhill cross-country skiing. "I can turn cross-country skis as i well as alpine skis," he commented. He can frequently frequen-tly be seen heading toward the Thaynes lift with back-country back-country gear. "Some yell, "Get some real skis," while others shout an encouraging, "All right!" he related. "Skiing and tennis complement com-plement each other," noted McBroom. "They are two sports which a person can do anytime and for any amount of time. Both can be taken to all levels." "I love teaching whereas so many who are good don't like it,", he continued. "I like the resort lifestyle. It's a good way to go! I can do what I want to do and make a living at it at the same time." McBroom can be reached for tennis or cross-country reservations by calling the racquet club at 649-8080. Good Snow At WASP Wasatch Mountain State Park located at Midway, Utah, is open for snowmobiling and crosscountry cross-country skiing. The snow is excellent and all trails are groomed. A large parking area is available and warming war-ming hut facilities are open and free to the public. 556 Main Street ITALIAN CUISINE atmosphere Famous Italian Restaurant is now open 7 days a week For Your Dining Enjoyment SERVING THE BEST ITALIAN FOOD WEST OF ITALY ., 0 DA OPEN 7 S A WEEK fi ffHE MAN WHO IS HOCKEY'S ALL thai- cnoiiir- i i-aui-hr iz gORD!E HOWE WHO WILL tsa tu rtsKo OLD MARCH 31st, AND IS STILL AN AMAnte PLAYER ON THE ICE! uc AMD HIS 2 SONS, MART AND HARK, ARE MEMBERS OF THE NEW izvii iwn WHALERS. THE tchcoAai c ezneniF SPENT 25 BRAWLING YEARS WITH) THE DETKOn Ktu wirrj AND 4 YEARS wi ih THE HOUSTON AEROS. Howe has slowed down somewhat, but still has the guile and savy to play the game, and draw crowds. he has only an qh grade education, but has earned a fortune in his chosen field. he has SCARS, HAS HAD CONCUSSIONS' AND HIS EYES CONSTANTLY BLINK FROM HEAD INJURIES. PARK CITY SKI CLUB EXPERT SLALOM RACE JANUARY 14 AND 15 PARK CITY RESORT TO: All Intermountain Division Race Programs, Expert Class Racers and interested parties . FROM: Park City Ski Club DATES : January 14 and 15, 1978 LOCATION : To be announced at later date START TIME: 10 a.m. each day INSPECTION : 8 : 30 to 9 : 45 ascent only ENTRY FEE: $ 19 (includes lift pass for both race days) ENTRIES: Must be received by Friday, Jan. 13 at 12 noon. Mail to, or call in to: Park City Ski club, P.O. Box 108, Park City, Utah 84060, (801)649-8749. HEADQUARTERS: Blue Room adjacent to the main cafeteria. SEED MEETING : Friday, Jan. 13 at 4 p.m. BIBS: 1MD bibs will be used. There will be a3 deposit for lost or forgotten bibs . Awards : Immediately following Sunday's race. Racers and Coaches: Safety straps or stops must be worn when riding lifts. No exceptions. This is short notice, but with everyone's help, we should have no problem with this race. We have been able to locate some very comfortable lodging accommodations. First come, first served. ser-ved. Call 278-3241, Mrs. Wilson. This is not a make-up FIS race for the Jan. 4th and 5th race postponement. MOUNTAIN FISHERY The most unique dining experience in the Rockies. Set in a casual grotto like atmosphere, we otter 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 p.m. daily. 368 Main Street, 649 8981. Master Charge and Visa card accepted. 649 8981 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 8600. THE CLAIMJUMPER 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 6:0010:00 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-bbulous' Open seven days weekly from 5:30 to 10:30 p m 402 Main Street. 649 9998. SHENANIGANS 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 alsd includes 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 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 pkxata, 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 Imboden 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 bratwiirst. 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 miner's 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 guaint speakeasy atmosphere is to be enjoyed at the Mai 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. 422 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 SERVICE-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 ard Hot beverages for the skier desiring a quick warm-up by blazing tires. he 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. 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 Dames de Saumon Grilles au Beurre Escargot, Australian Lobster, Lob-ster, Poisson Florentine, Veal Madere, Canard Montmorency and Boeuf Wellington. Dine in the quiet formal elegance of a warmly lit contemporary atmosphere. 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. 4. |