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Village Squire, 1977-06, Page 17MAYTAG DISHWA S HERS It's Maytags turn to do your dishes and there's a Maytag just right for your needs. Choose from three built-in models and two convertible/ portable models Quicl intimacy seems to be the theme of the candlelit dining room in which diners can look out the windows into the prett court%at(I (outside. forth from Bayfield to Toronto so he began to run it full-time. The cook for the restaurant, Carlos Aznaraez went to New York from Cuba, 16 years ago. That's where he got his big break in cooking and picked up some recipes. He started in the restaurant business in a small place in Lexington, Kentucky called The Good Table. Then he went to Hollywood, California where he had a place called Carlos' Place. A lot of movie stars came to his restaurant: stars like Rita Moreno. Anne Bancroft. and Buddy Hackett. But Carlos found this restaurant a bit too rushed and he couldn't enjoy the same intimacy with his costumers that he does in ' Bayfield. "1t was too much -- 24 hours of work and no time for my life," Carlos said. Now Carlos says he had more time to enjoy his cooking and to get to know his customers and find out what there particular tastes are so if he has a regular customer he knows how spicy to make his food. The Special of the House is Paella Valenciana, which consists of seafood, chicken, sausage, pork, vegetables, rice and saffron. The big thing about this dish is the saffron because it's a spice that's very hard to find since it only grows in Spain. At the Red Pump Restaurant they serve seafood, chicken, steak, appetizers and their house wine is Spanish Sangire. Eating at the Red Pump Restaurant usually requires about two hours of your time, according to Harry. The reason for this is because of the leisurely atmosphere and because everything is cooked up individually. The only cook at the Red Pump Restaurant is Carlos. There is,a cocktail lounge to relax in either before or after your meal where there are big wooden chairs, tables and benches. Most of the furniture in the lounge comes from the Bayfield area. Harry said. Other decorations in the restaurant are things that Harry has picked up from his job as a decorator. The copper anis brass in the restaurant are things that have been imported from Holland, England and Sweden. Most of the copper and brass in the restaurant is for sale. The restaurant opened the first of May this year and will stay open until New Year's Eve. Harry says the busiest season for the restaurant seem to be July and August although they do get a lot of local people in the fall. That's because the local people seem to think that because of the tourist trade a restaurant such as the Red Pump will be packed on the weekend, but this isn't necessarily so Harry said. Sometimes it's more packed in the middle of the week than it is on the weekend, so people shouldn't be afraid to call and find out. WU601 Maytag's finest dishwasher offers you the simplicity of fully automated pushbutton operation in a totally equipped machine. The WU601 offers a convenient rinse addi- tive dispenser as standard equipment. Cy- cles include Pots & Pans. Regular, Rinse & Hold. Crystal & Plastics, Sani-Cycle and a Dishwarmer cycle. Dishwashing was never simpler or easier than it is with the beautiful WU601. WARRANTY or Not Moir f: ,tea. wr•rff, w.!a,• MODERNAPPLIANCE CENTRE NTRE Listowel 11:1\ ST. E. PRONE 291-4670 VILLAGE SQUIRE/JUNE 1977, 15.