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Show Page A10 Thursday, March Celebrate St. Patrick's Day! Elk's Lodge Sat., March 14th, 8 to 12 p.m. Admission: $5.00 per person Irish Stew & Soda Bread Beer & Irish Coffee Live Music & Great Dancing Sponsored by St. Mary's Parish "I want to help you save money on homeowners insurance. Max 0. Vierig 1700 Park Ave. Mt. Air Mall 649-9161 Mon.-Fri.9-5, Sat. 9-12 STATE FARM Firt and Casually Company Homa Office: Bloominglon, Illinois STATE FARM INSURANCE r 1, , t f , ( BEAUTIFULLY DECORATED Duplex with southern exposure, sauna, view of resort, spiral staircase, stair-case, two fireplaces, 3 bedrooms, 2 baths, 1,800 square feet. Priced right at $165,000. l r 12, 19X1 The Newspaper Like a good neighbor, Slate Farm is there. r v. t -y'"s-i ;;;;; N3liiiil And offer you the outstanding service State Farm is famous for. 4 x An v v Nil EASY TO OWN This tasteful two bedroom Silver-town Silver-town Condominium, perfect for the activity minded family, was refinanced several months ago to help us make a quick and easy sale. The unit is centrally located and convenient to all Park City has to offer. Contact Capson, Morris, McComb to find out how easy it can be to own property in Park City, $134,900. Lib. Adolph's opens Shadow Ridge with new fare, classy atmosphere The days are over when a gourmet restaurant could succeed with an extravagant decor and waiters with cultured accents. Adolph Imboden, of Adolph's Restaurant, Res-taurant, said the '80s will be tight on money, and people will be seeking out only the best gourmet dining establishments. estab-lishments. "It will be tough to survive and the amateurs will be separated from the professionals," he said. Adolph is moving into the decade by taking on even more challenges. He has opened up another restaurant restau-rant in Shadow Ridge at the base of the Resort. It has been operating for about three weeks now', with hours from 611 p.m. Adolph told The Newspaper about the new restaurant he manages, and we were joined by Hans Fuegi, who calls himself Adolph's "assistant." Actually, Ac-tually, he's responsible for the entire "front end" of the restaurant, and leaves the kitchen, most of the time, to Adolph and his staff. We sat in the main dining room, which seats 75 to 85 people on the first floor of Shadow Ridge. To the side was another dining area for 20 people and a banquet area for 50. On the floor below, space is being planned for another 150. Adolph's challenge is to fill up all that space with customers. He said he expects ex-pects his clientele to be hotel guests and out-of-staters, but as a rule, he said, hotel restaurants don't do very well. "People are there to sleep, not to eat," he said. When they go out to eat, they go out. Adolph smiles as he admits ad-mits that managing two gourmet restaurants, in any location, is an armful. But he doesn't mind the special problems of a hotel eating place. "I'm always looking to expand, to learn." WOODSIDE CHALET COZY Gas fireplace. Terms available. Completely furnished. Walking Distance to town and resort. 575 square feet. $52,500. Capson, Morris, Mccomb, Kathleen 649-8601. HI I mmmm PBWP.;". ""BIB Adolph said he and Hans plan to draw people to hotel dining with a special classic atmosphere. "At first, we have to feel our way in," he said. "It will take six to 12 months time." Meanwhile, Adolph will be up at Shadow Ridge five to seven nights a week personally supervising the cooking, aided by chef Kurt Wafler, until the restaurant res-taurant is fully organized. He said his two restaurants restau-rants deliberately complement comple-ment each other. Adolph's at the golf course, where chefs Sho Zipprich and Bill Al-brecht Al-brecht hold forth, is colorful, lively dining that emphasizes empha-sizes a personal atmosphere. When regulars reserve a table at the golf course restaurant, they may request re-quest a particular chef for their meal. (Adolph said he still meets such requests for old, favored customers.) At Shadow Ridge, on the other hand, "The customers don't care so much to know who's cooking the meal," he said. The menus also will avoid duplicating dishes. "After all, I don't want to be in competition with myself," he said. For now, Shadow Ridge will not feature many of the popular, fiery dishes, prepared pre-pared at table-side, that are featured at the golf course. "The main difference in the Shadow Ridge menu," said Hans, "is the variety of items." The menu has veal dishes, beef, poultry, fish and seafood, hot and cold appetizers, and an array of special dinners. The price range starts at around $2 for soups, then leaps to $30, but that last item is Chateaubriand Chateau-briand for two. The average price for entrees is $10 to $15. Breakfast and lunch menus are planned for the future. The items are popular recipes from France, Switzerland, Switz-erland, Germany, the U.S. and other countries. "Almost all are new items," said Mr' Adolph, although a few familiar items are present. "Veal Adolph's," for instance, in-stance, is listed on the Shadow Ridge menu under its original French name. The food comes from Salt Lake, except for appetizer items imported from Europe, Eu-rope, such as escargot, goose liver (foiegras) and green peppers. Adolph said he is starting his Shadow Ridge restaurant with an all-new staff. "It takes three to six months to find a good crew," he said. And in Utah especially, it is hard to find people who are knowledgeable about food preparation and trained in European techniques. But the restaurant is blessed with a fine kitchen facility. "The kitchen usually gets squeezed into a restaurant," said Hans. "For once, they Solutions not always easy for Park City's bus system Last year, said City Traffic Traf-fic Engineer Wayne Van Wagoner, he had no trouble soliciting complaints against Park City's bus system. He said the gripes boiled down to three issues: The frequency frequen-cy ol bus service; the lack of information on bus schedules sche-dules and the locations ol stops; and the fee charged to tourists! . Now. as you may be aware, it's one problem down, and two to go. The 25 cent lee for visitors was dropped last fall. City transportation trans-portation director Jan Sylvester says progress is being made on the other two major problems. But she points out, "Park City is the only rural transportation system in the state of Utah." In that kind of unique situation, solutions don't always come easy. First of all, what about frequency of service? How long should you wait at a stop for a bus to show up? A lot depends on the speed of the system. ; ,i-At" the"' priesenrtime,?!laicf '' Sylvester, the city system has a total of 13 buses servicing ser-vicing a route of 20 stops, including in-cluding the Resort, Prospector Prospec-tor Square, the Holiday Inn and Main Street. Under current policy, a passenger doesn't transfer from one bus to another, but simply stays on his bus until his ' destination comes up on the route. What's the total amount of time needed to hit all 20 stops, round trip? "Forty minutes," said Sylvester. In addition, four express routes are set up for, peak hours, with two buses apiece for each route. The longest express runs from the Racquet Club to the Resort ; the shortest from the Resort to Main Street. Sylvester said currently the maximum waiting time for a bus is half an hour. "In many urban areas, hourly service is not unheard of," she added. Observers say the city System could do better, bet-ter, but they disagree on the ideal waiting time. Sylvester said it would be' realistic for buses to arrive every 15 minutes. Van Wagoner, on the other hand, suggests buses should be arriving every five minutes at peak times, with that rate dropping off in off-peak periods. But the transportation director is skeptical. "If you have busses pulling up every five minutes, there's no State may cut local Bookmobile service, The Park City area may see its bookmobile service curtailed unless the Utah Legislature votes to restore a one-third cut in the budget of the state-run bookmobile service. According to Rep. Glen Brown, the cut was proposed by legislators who felt that the bookmobile service had grown beyond its original purpose, which was to can work like this ", he said, sweeping his arms out. He said the restaurant also is hoping to install a bakery and pastry section. "We want to do it all here," said" Hans. Hans' concern isn't the kitchen crew. But the dining room staff he supervises has to be just as special. He has hired out-of-state waiters, and others he is training. "You start someone as a busboy or a hostess, and work them in that position for up to six months," he said. Waiters have to present "something" for the customers, custom-ers, he added. "You don't want to talk to somebody without a personality." Adolph said he has been in the food business for 25 . years. He enjoys the seasonal season-al ups and downs that come with a restaurant in Park ! ...,' , . . . t I 1 ' ' 1 I i guarantee you'll have anybody to get on them," she said. "But if they come every 30 minutes, I can promise you you'll have passengers." She said that it's hard to plan, for the bus system because the demand depends de-pends on an unpredictable factorthe fac-torthe "white stuff" that brings visitors to Park City. "You have to be so flexible because the statistics used on this year might not be any good for next year." The need to be so flexible also makes it hard to inform passengers about,1 bus schedules. "I've changed the schedule four different times this year," Sylvester said. "We work through the newspapers, the Chamber of Commerce, and the hotels, but it's difficult to let all the visitors know about the changes." She hopes to have schedule guides posted at the bus stops that are large generators of traffic. In the meantime, she said, communication com-munication is the biggest problem for everybody.- A number of opportunities exist now for the system to improve. The city has applied ap-plied for a three-year grant from the federal govern provide library service to those areas without other library facilities. "Their intention is not to take the bookmobiles away from those areas where they are the sole source of a library," Browne said. According to Merlin Partridge Par-tridge of the Library Divisidh, Utah Community and Development Services, the legislative proposal would mean the loss of four City. And he has dishes (he cites his rack of lamb) that are distinctively his. The bottom line, as Hans said, is that Adolph knows a lot about food. He knows enough to avoid the most common mistake of gourmet restaurants: using decor to excuse bad cuisine. "It doesn't justify a tremendous price for bad food," said Hans. "People are more sophisticated about gourmet food than they were 10 years ago. They have started to learn about wines, where before they didn't even drink them." (The Shadow Ridge restaurant, by the way, boasts a large and varied wine list.) What makes a place work? "Good food," both men say. By that standard, Adolph believes he can take his place with the professionals. ment, which Sylvester said can be used for benckes, shelters, signs, and a bus communications systm. The . Feds, she said, would supply $432,240, matched by local money amounting to $108,060. (The split in costs, she said, is 8020.) "The grant is in the works," tie said. Van Wagoner said the rew Park City Village, with its transit center, would in-prove in-prove traffic. Main Street's redevelopment project would be another improvement, im-provement, he said. The project would provide lus bays on Main Street, connected connec-ted to Swede Alley by pedestrian corridors. The alley would be widened, Van Wagoner said, and its roadway road-way would be separated from the parking area there. The engineer also said he is working on a traffic plan for the city, and said a draft should be ready no later than April 1st. "It's a knotty problem, and it doesn't change overnight," over-night," said Van Wagoner, "but the thing is improving." im-proving." "We've done 360 degrees in terms of usage and image," said Sylvester. of the state's 21 bookmobiles. Partridge , acknowledged that the bookmobiles, in some cases, have been supplying sup-plying areas where permanent per-manent libraries exist. "But there have been cases in the state where the library services ser-vices have not been adequate to handle the existing population," he argued. He produced figures to show that it costs the state about 33 cents to loan a book from a bookmobile, whereas the cost in some libraries, including the Park City Library, approaches $1.50 per book. At the present time, bookmobile service is provided both at the Parley's Park Elementary School and the Carl Winters Middle School. |
