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24 THE CHEROKEE LEDGER-NEWS LIFE SEPTEMBER 22, 2010 Terry Moore, Managing Broker 404-797-2049 Kaylin Pound, Managing Broker 770-363-7600 M-F 6:30am-7pm Sat & Sun 9-3 770-704-6433 I-575, exit 14-go east 1/2 mi, behind Domino’s Pizza SavyPawsPetResort.com CHEROKEE COUNTY’S COMMUNITY NEWSPAPER We can get your message to over 40,000 households every week! THE CHEROKEE LEDGER-NEWS The Leading Voice of Cherokee County 770-928-0706 www.ledgernews.com You could have the chance to win $20,000 for a down payment on your dream home! Call us today to find out how... Georgia Realty ■■■ PERMANENT HAIR REMOVAL MEN • Backs • Unibrows • Ears & More Evening Appointments CHEROKEE SCRAPBOOK ■ Senate Majority Leader Chip Rogers, R-Woodstock, was honored by the Association County Commissioners of Georgia (ACCG) at the Sept. 7 Cherokee County Commission meeting, with a 2010 Legislative Service Award for passing property tax reform legislation, S.B. 346. Rogers accepted the award from ACCG Legislative Director Clint Mueller. Pictured, from left, are County Commission Chairman Buzz Ahrens, Post 2 Commissioner Jim Hubbard, Post 3 Commissioner Karen Bosch, Rogers, Post 1 Commissioner Harry Johnston and Mueller. LEFT: The Waleska seniors recently enjoyed having lunch at Patty Baker’s home. She is the Cherokee County Clerk of Courts. Pictured, from left, standing, are Elizabeth Freytag, Alta Fox, Lori Schultz, Ann Mastroserio, Millie Massengale and Baker; seated, from left, are Barbara Westfall and Joy Grimm. Seniors at Cherokee County Senior Services recently made cards for U.S. Soldiers serving in Iraq and Afghanistan. Seniors meet each weekday at Cherokee County Senior Services for games, fun, food, education and friendship. Pictured, from left, clockwise, are: Lemma Jones, Jean Richburg, Nora Reece and Joan Conway. 678-794-6970 www.electrolysisbyvanessa.com Anetsa Ga-Da (Ball Ground) Garden Club members watch as Mayor Rick Roberts of Ball Ground, signs a proclamation designating the week of June 6-12 as National Garden Club Week in Ball Ground. The proclamation cited the passion gardeners have for nurturing the beauty and resources of the earth. Pictured from left, front row are: Vivian Little (garden club president), Roberts and Paula Dorris; back row, from left: Beverly Poag, Linda Scrivner, Evelyn Foster, Diane Smith (a Master Gardener), Hazel Cochran and Jennie Byers. The Cherokee County Chamber of Commerce Education Committee, in partnership with Cobb EMC, recently recognized retiring educators from the Cherokee County School District by donating funds to the Sequoyah Regional Library System. The funds will be used to purchase books for all five library branches located around the county. The books will include a label recognizing all faculty, staff and administrators who retired during the 2009-2010 school year. Each retiree received notification that a book would be donated in their honor. From left, Susan White, director, Sequoyah Regional Library System, receives the donation for books from Mark Goddard of Cobb EMC, who is the chamber board chair, and Kay Anderson, Cobb EMC Area Director. WOMEN • Facial • Bikini • Brows & More Towne Lake/Woodstock-Clinic 121 Mill Street • Located in Historic Downtown Woodstock
SEPTEMBER 22, 2010 LIFE THE CHEROKEE LEDGER-NEWS 25 FROM PAGE 23 You’ve heard so much about it ... �� CHEFS: Cooking up tasty entrées CAROLYN MATHEWS | LEDGER-NEWS David Soll, left, chops vegetables as Mike Travis and Dwight Kees work together in the background. On the menu at Soleil for “An Evening with the Ritz,” were tapas (Spanish-style finger foods), including chicken and Spanish ham croquettes, roasted eggplant with peppers and onions on toasted bread with white anchovies, chilled mussels with pepper vinaigrette and manchego cheese with quince paste. The club members’ wives were the guests for the meal, which included a gazpacho (chilled tomato soup) and a main course, seafood rice in broth with shrimp, monkfish, clams and squid. Dessert was honey flan with homemade apple and cinnamon ice cream. Along with the meal, the group sommelier, Steve Bloom, paired wines. “It was a challenge, since the tapas and the main dish both include a meat and seafood,” Bloom said. He picked a 2007 French Gigondas red that he said is normally $25, but he got from Bullock’s for $10 a bottle; a Spanish rioja grape wine, Viva Zaco, and a Spanish white wine, Albarino. Zampaglione directed the teams of cooks that prepared each dish included in the meal, providing them with the history of the food. He said the quince paste is from the quince, a sour apple-like fruit said to be the one Eve pulled from the forbidden apple tree. Quince must be cooked to be enjoyed, and is the root of marmalade, which Zampaglione said originated in Portugal or Spain. He said that the peppers, tomatoes and onions prevalent in the meal are the “holy trinity of Spanish cooking.” The Canton chapter of Les Marmitons formed under the direction of Soleil resident Jean Paul Jobin, who also has started many of the club’s other chapters. Cooking events, until the clubhouse kitchen was finished a year ago, were held at the Chattahoochee Technical College (CTC) kitchen under the supervision of Chef Michael Bologna, the executive teaching chef at the school and partner in Vingenzo’s Restau- We teach about Jesus Christ in all subjects and areas of life Small class sizes, teacher assistants, great test scores New high school facility, soccer field, fine arts center, and gymnasium Excellent safety and security measures State of the art technology Come take a look. No obligation, No pressure. Cherokee Christian Academy and High School rant located in Woodstock, said Ron Laird, current president of the group. The club cooks on the second Tuesday of the month from September through May. On average, the group prepares for 22 attending members plus the chef and a kitchen helper. Sometimes wives are included as dinner guests. “The Spanish meal was absolutely fantastic,” said Brenda Laird, Ron’s wife. “It was a complicated menu, and I would give all the dishes high marks. The chef cooked a flan, and one of the teams cooked a flan – there wasn’t really a noticeable difference.” Ron Laird said club members pay dues, which go toward the purchase of groceries and wine for its events. A typical event of Les Marmitons begins around five in the evening as members gather to enjoy a predinner glass of wine, meet the guest chef, hear the chef explain the menu created for the evening, and establish timelines for the meal preparation and service. Members are asked to wear their chef coats and hats and to bring their chef and paring knives. Members attending are assigned to teams with one member serving as team leader. Each team is responsible for preparing, cooking and serving one course under the direction and guidance of the guest chef. The teams for each event rotate, and the men take turns as event hosts. During preparation, the chef circulates through the kitchen providing guidance and advice to each team. Team members for one course also have ample opportunity to learn the technique and special preparation tips for the other courses, Ron Laird said. Except for some final, finishing touches, the major preparation is completed by 7:30 p.m., and the first course is served. When the final course is completed, the members recognize the chef for his or her time, expertise and professionalism. When asked what attracted them to become chefs, the Canton club members had varying answers. Laird is retired from BellSouth, and he said that, although his past experience centers around grilling hamburgers, he enjoys cooking and teams with his wife when they prepare a meal for guests at their home. However, Brenda Laird said her husband is being modest. “He is the cook – he even designed our kitchen,” she said. “I enjoy cooking but he’s the real student; I’m his assistant.” David Soll is a retired aerospace engineering and supercomputer scientist. “Cooking reminds me of a big chemistry set,” he said. “You put all the pieces together, and something new comes out.” Dave Schnee, who retired from a career in computers, had a more practical reason to learn to cook as a boy. “My mother’s the world’s worst cook. She’s the only woman I know who could burn anything,” he said. “My brother and I learned to cook out of self-defense.” Also at the September meeting, the club inducted two new members. A PREMIER SCHOLASTIC EXPERIENCE: SOLID BIBLICAL WORLDVIEW, SUPERIOR ACADEMICS www.cherokeechristian.org · 678-494-5464 · 3075 Trickum Rd. Woodstock, GA Cherokee Christian Academy and Cherokee Christian High School ADMITS STUDENTS OF ANY RACE, COLOR, NATIONAL AND ETHNIC ORIGIN TO ALL THE RIGHTS, PRIVILEGES, PROGRAMS AND ACTIVITIES GENERALLY ACCORDED OR MADE AVAILABLE TO STUDENTS AT THE SCHOOL.IT DOES NOT DISCRIMINATE ON THE BASIS OF RACE, COLOR, NATIONAL AND ETHNIC ORIGIN IN ADMINISTRATION OF ITS EDUCATIONAL POLICIES, ADMISSIONS POLICIES, SCHOLARSHIP AND LOAN PROGRAMS, AND ATHLETIC AND OTHER SCHOOL-ADMINISTERED PROGRAMS. ■■■ OPEN HOUSE September 27 th 7-9PM 15% OFF Lunch or Dinner with this ad 3753 Marietta Hwy, Canton Ga • 678-880-2888 (575, Exit 14 - Go west 1/2 mile. We are on the right, behind Kroger)
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