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Show Page A12 Thursday, March 5, 1981 1 he Newspaper A crack on the head started career with animals r ! mo i ; m n Dramas 4 Entire Stock Ski boots aimi ' 1 m nanif) SDfiin o 'J ' By Rkk BrMigh "Never Kick a Bear (a Your Bedroom Slippers." By Dick Robinson. Osmond Publishing Company, 1M. $12.95. 318 pgs. Dick Robinson animal trainer, and wilderness film star isthe kind of guy who couTdsit around all night in a bar regaling his buddies with stories, after which someone would suggest, "You oughta write all that stuff down." Most people would forget about the idea, but Oakley resident Robinson didn't, and the result is an uneven but enjoyable pack of reminiscences. remi-niscences. The title is the second most intriguing ever given to a book. (My all-time favorite is still "I Caught Flies for Howard Hughes." And Robinson, Rob-inson, apparently without a ghost writer, occasionally summons up some quirky, funny prose. : "My life was changed by a blow on the head," he begins. Robinson was struck by a crane used to move logs, and after brain surgery, the doctors told him to recuperate recuper-ate slowly and avoid heavy work. He bought a trailer, equipped it with animal cages, and set out to trade for specimens with the dozens of small animal farms and zoos that dot the West. So began a nomad's life-staging life-staging trained animal shows at real-estate developments develop-ments or shopping malls, where appreciative spectators specta-tors dropped money into "the ding jar;" supplying animals to Hollywood studios; stu-dios; directing wild-life action ac-tion for programs from "Wild Kingdom" to "Jeremiah "Jere-miah Johnson"; and eventually even-tually directing entire films. (Robinson, who was present at the creation of what became Schick Sunn Classic pictures, bitterly claims his career was aborted by company com-pany heads.) Most of the book is a , light-hearted, look, at the Read The Classifieds, You might win a Movie Pass it. While the monkey was considering that, Robinson bit his ear. And then whacked whack-ed his nose with a spoon! You've got to impress them. The book is packed with humorous anecdotes about the escapages of his menagerie, mena-gerie, who never failed to surprise him. (Once, he was alerted by a neighbor who said, "I just saw a big monkey hopping his cage down the middle of the street in front of the high school, and I thought he might be yours.") But he's also careful to mention the many times his arm or head has been bloodied by an animal. (The title of the book stems from the time he kicked a bear, who promptly turned around and started chewing his foot. The pain in his big toe persists to this day.) One of the best chapters in the book is a harrowing account of a zoo director whose "tame" lion suddenly started chewing chew-ing on his neck, leg, and groin. Robinson was on the scene, and desperately tried to pry the big cat's fangs off the man, all the time "watching for a way to leave safely when he finished this one off in case he decided that I was next." The lion was shot, and the victim survived with about 150 bite and claw marks. Robinson was grief-stricken when one of his favorite pets, a mountain lion named Whisk, had to be killed to relieve its suffering from a brain disorder. He resolved, he writes, never to become closely involved with an animal, and the only other animal he shows great affection affec-tion for is Willie, the grissly bear who appeared in "Jeremiah "Jere-miah Johnson." He certainly was never as affectionate as the trainer he mentions who slept with his animals and French-kissed a mountain lion as part of his act. As you get further into the book, you realize the people who pop up in . Robinson's stories are stran- iffjejies training wl 'er than feis animals. animals, teaching them, to There is no beast stranger "act" for the cameras, ;and than the wanton "crazy keeping them in their cages lady" in one small town who so they won t disrupt the ladies' tea party down the street. How, for instance, do you deal with a chimpanzee who finds that if he rattles his cage long enough, the bars eventually will break. In one chapter, Robinson recalls how he demonstrated "Tender "Ten-der Loving Care with discipline." disci-pline." He took the chimp's arm and sunk his teeth into walked into Robinson's hotel room in a bathrobe, leaned gently over him in his bed and bit him hard on the forehead! Robinson has known his share of women, and he talks about them frankly, but without any gossipy attempt to make a lot out of the relationships. There was Lana, who bore him a child, and crashed a trailer-load of ft J r t . .' 1 1 ' ""I ''''I' BL F:. '.M . - 4 i ' Dick Robinson and Friend animals, which left 30 deer to run loose around the Ohio turnpike. A sculptress broke up with Robinson because she though his hyena had fatally infected her hyena. His most vivid romance is with Carol, a bubbly, compulsive com-pulsive arguer who began as something like a daughter, then became a lover. Robinson Robin-son recalls the early morning morn-ing hours in bed while their pet raccoon and dog scuffled around them. "I'll never forget the sight of this very naked woman with heavy welding gloves up to her elbows, breaking up a fight and trying to hold this raccoon and pet it," he writes. Robinson interrupts his stories with behind-the-scenes revelations or observations. obser-vations. He discloses how he staged action for the TV show "Wild Kingdom." When Marlin Perkins "stumbled "stum-bled upon" a tiger and its young in India, the TV footage actually was shot by Robinson on convincing locations loca-tions in the American Southwest. South-west. The last third of the book, dealing with his activities as a full-scale producer of animal films, also is sprinkled sprin-kled with bitter references to his relations with Shick-Sunn Classic Pictures. Robinson says he helped form a company called Mel Hard-man Hard-man Productions, which-created which-created Sunn International as a distribution arm. When millionaire Pat Frawley bought into the company to acquire 51 percent, Robinson said he gave up his stock and became merely a company employee an employee, he claims, who was clipped on residuals, manipulated by company loans, and not paid properly for his services. Frawley, he writes, used to remind him he'd never made so much money in his life. "What's a couple hundred thousand more?" the millionaire mill-ionaire would -ask. .i t Mii Robinson made such pictures pic-tures as "Toklat" and "Brother "Bro-ther of the Wind" for the company. But he left Sunn after a dispute over money and credits, and the company com-pany successfully claimed the rights to Robinson's most cherished project "Grizzly Adams" and filmed it, he claims, using many of his ideas. Frawley Jr. and Chuck Sellier Jr. are the black-mustachoied villains in this part of the book. But Robinson doesn't say die. The book's prologue and epilogue concern bis efforts to film yet another movie with a skeleton crew of two! Robinson is fascinated and amused by the creatures of the wild, but he knows their life is harsh. He rejects the cute Disney treatment of wildlife documentaries. Kids, he writes, should be told the truth," that it is a hard life in the wilds, that animals eat other animals, that animal life is cruel...." The book is a long string of anecdotes, not really linked together too closely or given a specific year. Robinson's writing is good enough, though he bores in the last third of the book with too many "and then-we-travel-ed-to" storieS.,'"And"hi9'loc-casittrtaPtlt?rtij!t8ioeWhipiip storieS.,'"And"hi9'loc-casittrtaPtlt?rtij!t8ioeWhipiip enthusiasm in his stories sometimes is embarrassing. ("Smoley hokes! The lion was gone!") . ; The last time we heard from Robinson, he was exploring even more exotic realms of the animal world. (See the interview in the Park City Lodestar magazine, maga-zine, where he talks about his psychic contact with a colony of Bigfoot.) Even now, life with Dick Robinson is rarely calm.. .or boring. U ' I I I I I I I M I I I I II I I I I i I I I u i i i i i i i i i TTH Af O U.N T A I N S U S T E N A N C E U D O D N I Nl N K ADOLPH'S AT THE GOLF COURSE On the golf course, Park City. Exceptional dining with Swiss hospitality. Everything from Escargots Bourguig-nonne, Bourguig-nonne, Raclette Swiss style to veal specialties. Seafood, beef and chef's specials; Roast Rack of Lamb, Steak Diane and Roast Duckling a L'Orange for dinner, flaming desserts and Sunday Brunch year round. Hours: 6 -1 1 nightly, Sunday Brunch 1 1 a.m. - 2 p.m. Reservations requested, 649-71 77. PROSPECTOR'S SIRLOIN Celebrating ouMOth year serving sumptuous cuts of top sirloin charbroiled to perfection. In addition, London Broil, Alaska Crab legs, shrimp scampi, and Rack of Lamb are specialties. Bonanza Salad Bar. Authentic turn-of-the-century decor. Wine and cocktail service. Located in Alpine Prospector's Lodge at the top of Main Street on the free bus route. TEXAS RED'S Park City's authentic pit-cooked barbecue is quickly becoming a favorite with local folks and visitors. Specializing in barbecue pork spare ribs and beef brisket at reasonable prices. Texas Red's is open for lunch and dinner. Take out for sandwiches, dinners or by the pound. Children's menu. Open 1 1:30 a.m. to 1 1:00 p.m. daily. 440 Main St., 649-9997, 649-6993. THE CARBIDE LAMP Dine in authentic old mining atmosphere on Park Cify's historic Main Street. Specializing in Prime Rib, steaks and outstanding seafood. Build your own salad from real mine car salad bar and dip your soup from original shaft sinking buckets. Serving breakfast, lunch and dinner as well as an excellent Sunday Brunch. We feature daily lunch and dinner specials, along with homemade soups, breads, dressings and desserts. Private party room available with dance floor and catering. Take-out orders and box lunches prepared. Wine and liquor available. Hours: Monday - Saturday, 8 a.m. 10 p.m., Sunday 9 a.m. - 8 p.m. 649-6466. 596 Main Street. THE CLAIM JUMPER Set in the historic Claimjumper Hotel, this first-rate stoakhouse serves the famous Baseball Steak as a specialty! special-ty! Old whiskey bottles serve as menus. Open 6-10 p.m., Sunday Thursday; 6 1 1 p.m., Friday & Saturday. 573 Main Street, 649-8051. THE CORNER STORE V . nether you eat indoors or on the patio, The Corner Store makes dining a delight. Try our "Super Sundae", the ice cream sundae you build yourself. Pour on our 10 toppings, top-pings, add nuts, carob chips and whipped cream and WOW it's "SUPER SUNDAE"!. Featuring giant 6 oz. gourmet burgers bur-gers and delightfully different sandwiches. Catering, too... at the Sesort. Open dally 1 1 -8 p.m., 649-8600. DIGGER'S EXPRESS COMPANY This "local" restaurant and bar located downstairs at 442 Main Street features lunch and dinner with a Nightly Special. Come try Digger's Homemade Specials. Lunch served 1 1 30 to 4:00 Monday through Saturday, dinner ' served 5:30 to 10:00 Monday through Saturday. t THE EATING ESTABLISHMENT Join us in our patio greenhouse for breakfast or lunch featuring our famous breakfast specials, including "The Miner's Dawn" and Park City's best selection of soups, sandwiches, omelettes as well as our excellent salad bar. Monday-Friday, 7 a.m. to 3 p.m., Saturday and Sunday 7 a.m. to 4 p.m. Breakfast served anytime. Visa & Mastercharge accepted. 315 Main Street. 649-8284. EL PAPAGAYO (THE PARROT) Look for the brightly colored parrot at 430 Main St. and try our authentic Mexican Food. Lunch served from 11:30-2:30 and dinner from 5:00 -10:00 seven days a week. Sunday Brunch served from 10:00 - 2:00 featuring strawberry margarita set ups, or try calling 649900 for your Take-Out meal. THE IRISH CAMEL "Unique" describes this new establishment best. A pub atmosphere with a collection of antiques enhanced with oak, brass and stained glass. Serving authentic Mexican dishes, burgers and salads. And the price is right! You'll also enjoy our frozen strawberry or lime margarita set-ups so don't forget your booze! 14 Main St. 649-6645. JANEAUX'S This beautifully restored restaurant is a "must see" during dur-ing your stay in Park City. Crab, salmon, cordon bleu, prime rib, roast duck, and pepper steaks are just a few of the expertly ex-pertly prepared entrees. Dinner 5:30 10:30. 306 Main St. 649-6800. MILETI'S Park City's only Italian restaurant offers an elegant but intimate atmosphere to enjoy the offerings of a now expanded ex-panded a la carte menu. The menu features items such as escargot and antipasto for appetizers, while pastas, veal, chicken and beef dominate the entree selection. Moderately Moderate-ly priced. 412 Main St., 64921 1. Dinner hours are from 5:30 to 10:30 p.m., 6 nights a week. Mileti's Social Association, a private club, is located upstairs. Open from 5:30 -1 a.m. SH' ". 1 ; v )ut elegant atmosphere. t , ch entrees as Veal Oscar, -p- d, and Chateaubriand . i .Lid flaming desserts,. Come and ,- lounge. Ample parking in Swede t .10 suggested. Bank cards accepted. Mini-bouiL ..cense. Dinner, 6 p.m. to 10 p.m., daily. 649-9474, 438 Main Street. W Bf B re. Alle CHINA BRIDGE The only gourmet Chinese restaurant in town. Serving 7 days a week. Hours: lunch 1 1 :30 to 3:00 Mon.-Sat., dinner 3:00 to 10:30 p.m. Mon.-Sat.; Sunday 3:00-10:00 p.m. Take out is available. Specializing in Cantonese and Szechewan dishes. Phone 649 -5757, 649-5758. Located in Holiday Village Mall. GRUB STEAK Is Park City's largest steakhouse where you can watch your favorite cut broiled on the open grill. The restaurant features steaks, prime rib and seafood. This area's largest and freshest salad bar boasts over 35 items. Entertainment, Wednesday through Saturday. Open 6-10 p.m. Monday Thursday, 6-11 p.m. Friday & Saturday and 5 10 p.m. Sundays. Sun-days. Open for breakfast during the ski season. Located in Prospector Square. 649-8060. PARK CITY YACHT CLUB RESTAURANT 649-7778. You'll find us conveniently located at the Resort Re-sort Center with unlimited parking. Sail into Park City's finest fi-nest restaurant and enjoy the casual and most unique atmosphere atmos-phere in town. You can dine under the stars in our glass enclosed en-closed dining room overlooking the waterfall or have oysters oyst-ers on the half shell at the oyster bar alongside the warmth of the antique fireplace. The menu includes the best seafood sea-food and beef available, vegetarian plates or a fantastic voyage voy-age to our famous salad boat. Open every evening. MOUNTAIN FISHERY Since 1974, we offer nearly 30 items of fresh fish, beef, chicken and live Maine lobster. All our recipes are our own proven specialties. Make reservations ahead and enjoy our newly remodeled dining room. Mini bottle store on premises. 6-1 1 p.m. daily, 368 Main St. Mastercharge & VISA. 649-4006. AOYCE'S Located at 1800 Park Avenue in the Yarrow (a Holiday Inn) The atmosphere is casual, but you can count on some of Park City's finest cooking with a fare ranging from American Ameri-can to Continental. Breakfast is served fro.n 7 a.m. 1 1:30 a.m., lunch from 1 1:30 a m. - 3:00 p.m. and dinner from 5 p.m. 10 p.m. There are daily lunch and dinner specials. Beer and set-ups are available. (There's a liquor store on the premises). We welcome you to join us. 649-8659. CAR 19 A favorite among tourists and locals, the beautifully restored Car 19 offers casual dining at moderate prices. Veal almondine, shrimp specialties, king crab legs, chicken supreme, steak, and prime rib are a few of the entrees offered. The nightly Chef's Special is always popular. Come early and relax by the fire in the lounge. Reservations for large parties. Ample parking in Swede Alley. Bank cards accepted. Mini-bottle license. 5:30-10:30, daily. 649-9474, 438 Main Street. COPPERBOTTOM RESTAURANT Located in the Copperbottom Inn. The Copperbottom Restaurant is reminiscent of Old English roadhouse hospitality with period design, two fireplaces, and -- . friendly, personal service. The broad family menu with nightly specials and Sunday Brunch is moderately priced. Serving breakfast 7 a.m. to 1 1 a.m., lunch 1 1 a.m. to 5 p.m. and dinner 5 p.m. to 10 p.m. LEIBO'S-A GATHERING PLACE - Located at park level at the Resort Center. This exciting, dynamic room can fill your day. Beginning with breakfast featuring imported coffee, a distinctive sandwich and appetizer menu until 10 p.m., and you can see yourself ski on video during happy hour, with live entertainment nightly. Breakfast 7:30 to 1 1 a.m., lunch and dinner 11 a.m. to 10 p.m. Open from 7:30 a.m. to 2 a.m. daily. - :- ADOLPH'S AT SHADOW RIDGE Dining in the most elegant atmosphere. Menu featuring Steak Tartare, Escargots, Veal Normande, Tournedos Rossini, Coq au Vin, Coquilles St. Jacques, Coupe Romanoff and more. Most exclusive wine list in town. Open every night from 6 to 10 p.m. Facilities for private parties. Reservations suggested. Call 649-5993. icsfis "J J J |