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Show Wednesday, June 26, 1976 SUM Page 6 649-908- 6 1. One & two bedroom. iums. 2. Two Three Kings Condomin- Homestake Condomin- Bedroom 5 iums 3. Large 2 bedroom home by school Owner financed 4.- Duplex, Good income property 5. 819 Park Avenue 5. Spacious 556 pool down 828,000 845,000 846,500 Home, Duplex possibilities, 2 lots Park Avenue 843,000 ; SANDWICHES COLD BEER Open Seven I MAIN il l)js Week elided STREET arrangement. Adolph spoke not only of his own individuality, but also of that of the town. He hope that more people will move to town and open businesses that offer not only unique merchandise, but also buildings that have different ADOLPH IMBODEN Adolph Imboden hopes that he can maintain an atmosphere of for something everyone throughout his new White Haus. With restaurant, The his extensive knowledge of all varieties of cooking, Adolph believes that he can offer a unique and enjoyable dining experience to both tourists and Park City residents alike. Adolph was born and raised in Interlocked Switzerland, a large and very famous summer resort area. He acquired his cooking and management expertise via the route that he feels is the best way, through first an apprenticeship program, and then in a' hotel and restaurant management school. His apprenticeship lasted for about two and a half years. During the summer season, he stayed in and worked in one of the hotels there. When the summer season was over, he moved n to Gstaad, a very winter resort similar European well-know- to St. Moritz. In Gstaad, he worked at probably one of the finest hotels in Switzerland, The Hotel Palace. It was a large hotel as evidenced by the forty cooks employed in the restaurant. With forty cooks, there was always a lot of work to be done. It was there that Adolph really learned the meaning of the word service, for The Hotel Palace catered to what could be termed the upper crust of European society. During the break between seasons )the fall), Adolph lear ned the bookkeeping end of hotel management. After finishing his apprenticeship, he went on to hotel school in Lucerne where he learned the "other aspects involved in managing a hotel. Although he graduated with a diploma after . four years, he stated that it would take at least another eight before he could hope to become a full manager of a hotel in Europe. Adolph feels that the apprenticeship period is very important, for during that time he performed almost every duty connected with a hotel ; from waiter and desk clerk to cook and assistant manager. Adolph came to the United States in 1964, after working in various hotels and restaurants in Bermuda and Canada. He was located for a while on the East Coast where he taught skiing at Mt. Snow, Vermont, during the and managed the restaurant in an exclusive country dub in northern New Jersey during the summer. He then traveled to Vail, Colorado, where he did about all there was to do, as far as ski school and hotel management goes. winter He came to Park City in May of 1971 to manage the Food and Beverage department of the Resort. He worked for the Resort for three years until this May, when his employment was suddenly terminated by the Resort. He believes that is is for the best and hes glad to be on his own. He stated that he is too much of an individual to fit into a 'master business of type plan but compatible architectural styles. He feels that if the town adheres too much to a specific architectural flavor, it will not be as appealing as it could be to tourists. People like to see different and interesting homes; it adds to the atmosphere of the town. He hopes that in his resturant he will be able to provide a Swiss flavor to the atmosphere and really give the people and food the personal touch he feels they deserve. Adolph plans to specialize in prime rib. He is trying to get away from the strict gourmet dining that was offered at his other restaurant. A variety of foods and prices will be available, as he will try to have something for everyone. A few of his gourmet items, such as the Veal Princes se, will be included for those who desire it. Something quite different that he will offer is an omelette that will change every day. He hopes to have a mini-bottlicense by this winter; however, he isnt sure since one is quite expensive. Overall, he hopes to have food and prices that will appeal to both families and individuals alike. Looking forward to the winter, Adolph is very interested in doing something for the kids of Park City. He hopes to help with coaching a racing clinic. Adolph likes the relaxed atmosphere he has found here. He feels that the businessman has a lot more leeway and freedom. This is important to him as he wants a business that wont grow over his head. He wants time to live as well as work. 7. Beautiful Thaynes Canyon Lodge 8. 2lA Acres Silver Creek 9. Real Challenge for the Fixer-UppeWoodside PO Box r, 482, Park City, Utah 84060 RIDING STABLES Now Open Daily 10am-6p- m Closed Wednesdays le HORSE BACK RIDING V2 hour -- 1 hour - or longer PONY RIDES CHILDRENS BUCKBOARD RIDES' P.S. Put your buns on a horse! 901 |