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Duplin times progress sentinel. (Kenansville, N.C.) 1963-current, February 03, 1983, Page 11, Image 11

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? The Country Squire To Continue Same Traditions Under New Owners A The Country Squire res taurant has been under the management of the Eakes Investment Corporation since October 12, 1982, when the establishment was pur chased by Doris and Joe Hakes of Kure Beach. The restaurant will be operated by Kenneth Smith, a native of Duplin County. ^ The Eakes Corporation will take an absentee-ownership role in the Country Squire, leaving its managment to Smith, who worked with the restaurant's former owner more than 20 months prior to the sale. Joe West opened the Country Squire August 5, 1961 and continued to operate the business until his health forced the sale of the Establishment. ^ The Eakes Corporation owns a number of nursing homes across the state anjl within the past few years has purchased one of the chain of Big Daddy's restaurants lo cated in Kure Beach. According to Smith, Country Squire manager, the Duplin restaurant was purchased because of its established E-pmation and success. ^ "Mr. West taught me the artistic value of fine food," Smith said. "I had been in the fast food services before coming to the Squire. No changes will be made under the new ownership. I plan to continue in the tradition in which Joe West founded the restaurant." Smith added structural changes have been .made to the restaurant's Wtchen and are improving the service offered customers by the waiters and wait resses. The Country Squire has served the public for 2*1 years. It opened with a seating capacity of 70 per sons and a staff of six ? including West, his wife and mother. Todav the restaurant has served people from every ^tate in the nation and Hiost foreign countries, the former owner explained. And. during the tourist months, the Country Squire hosts about 8.000 people and off-season the restaurant will serve approximately 4.000 people per month. Today's staff consists of about 28 employees. I had a. lot of inspiration from English literature " Joe West said. "Financially, had to start very inex pensively, so I started (the restaurant) with the idea" of early pioneers and the lot, cabin. And it grew into what it is today." Today the restaurant has grown from a beginning of 1.300 square feet and a seating capacity ot 70 into several dining halls bearing names from English literature and serving 450 people. "I tried to create some thing different from any other restaurant. Often it is hard to create something totally original, but you can always strive toward that goal." West explained his goal was to create a relaxed atmosphere which induced creativity and freedom of communication for its clientele. "You can eat food anywhere; however, people do want good food, but in this time and busy world, people do not have time to com municate and this type of place (Count.y Squire) give* ? hem that opportunity. I he restaurant opened with West, a former science teacher, as chef. The occu pation was self-taught. West explained. West enlisted the comments of his customers to establish the average tastes. He traveled to ob serve other chefs and read to gain knowledge of cooking, dodav West prefers to make up his own recipes rather than follow a cookbook. "We only had seating for 70 customers in the begin ning. West explained. "I would cook and go out and 'alk with our customers and ask. what is a rare steak, a medium steak, and well-done steak. I would find about what the average tastes were." I don t know where the lime went," West said. "It was like going to sleep and waking up today. I did not want to see the Country Squire go down, and I was not in sufficiently good good health to manage the business." The sale of the Country Suuire was a hard decision and West spoke with confidence in the present ownership and management to continue the established tradition of the Country Squire. West has undergone major cancer sur gery and following radiation treatments during the past fe? months. Still recovering, West has no plans to begin work in the area at this time. COUNTRY SQUIRE TRADITION CON TINUES - The Countr*' Squire restaurant was purchased by the Kure Beach-based Fakes Investment Corporation during October of 1982. The corporation will take an absentee ownership role in the management of the restaurant and has made only structural changes within the kitchen area. Kenneth Smith, the present manager and 1 former assistant to Joe West, the original || owner of the restaurant, expressed plans to j continue operating The Country Squire in the tradition made famous by its former owner. Pictured above, left to right. Joe West, former owner of The Country Squire, and present manager Kenneth Smith at the entrance of the restaurant . JAMES KENAN NOMINEES TO GOVER- a NOR'S SCHOOL - The Governor's School of f North Carolina is a summer program for 5 gifted and talented high school students. c This year high school students will parti- t cipate in academic or cultural arts en richment courses. James Kenan nominees f are pictured, left to right, seated. Sonia Bell, cademic; Becky Frederick, academic: Cindy raust. cultural: and Lisa Herring, cultural, landing, left to right. Douglas Baker, ultural: Anthony Hall, academic; Janet frock, cultural; and Carlton Smith, cultural. Jot pictured is academic nominee Steve farrcll. Cup'dJSffedals & FOR VALENTINE DAY : (Say It With Flowers I ! Fresh Doses & Carnations } ; Fresh Bouquets Spring Flowers 2 ; Fresh & Silk Bud Vases | I Potted Plants Gifts | i 25% Oft baby cShoe bronzing J Thru February a # We No* Have Muslin by The Yard, Clunny & { I Eyelet Lace 7 This That & The Other f Ml k I A I II It II II V L I'lUCS y. 1'lllK IIIU IIUV. 11 A ^JC V)e"N Call 5684528 Ljnda cStroud. owner J W? ????!??? Tin RitM FRO$TY MORN CREAM ORE IDA GREEN !? LimitQuantititi LARD SWEET PEAS FlOUR CRINKLE CUT rABBA_c r^^a?,ll;i| ?"? 303 S,Z? 5-LB. POT*TOES CABBAGE * Hhirt irePPra '8" 2/89' 8,c *2-79 15'" \ (?rrl^fc?^? delmonte delmonte ballard white %x H // !? fi fi rrr Twii catsup don-tforget Yl // il/lC Tii CUT GREEN ? BUTTERMILK POTATOES 2% REBATE W TU[ rnnn arnm r /'/ vIHBIRHHH/ LIMIT ONE WITH ? For Church. Civic Club U THE FOOD PEOPLE // BEANS ,T ,n BISCUITS orchantabie VV FROM KINSTON // WplHiW 3Q3 S|ZE /ou 20-LBS. Organization ?,!" FOOD ORDER 4 PACK STORE NO. 3 ? FINK MILL HWfWAT ? Open 8:00 a.m. to 9 p.m. Daily 3/$l 69*24 OZ. 79* 1 .39 T.u.Rw,n90day. BONE-IN ^ FIRST CUT CHUCK ROAST \K?9^\ ' WHOLE smoked^ Ipicnics 79?. , ^UCED /AILEYDALE^S SMOKE SAUSAGE 1HI 10-LB. BOX CENTER CUT . PORK > CHOPS LIMIT 2 BAGS^ W W|TH * *7.50 ORDER FRYERS 1 EXTRA SPECIAL MONDAY AND TUESDAY ONLY CREAM FLOUR 5-LB. 79' MAXWELL HOUSE COFFEE 10-OZ. *3.89 $ $ $ 0$ 3? # $ $ $ $ W BONUS COUPOH SPECIAL! jiy , BONUS COUPON SPECIAL! "ST BONUS COUPON SPECIAL! jf7 \VOLD^SOUTH"ORANGE /7 \V ' / / V ' \ ???.?_ / \ CHARMIN # 1 GENERIC / \ uL0o'H?? / \ TISSUE / \ TOWELS / ! *7.50 FOOD ORDER / 1 / 1 JUMBO / 59? / I 79? 2?? / 1 WITH ONE FILLED BONUS I , I WITH ONE FILLED BONUS I I WITH ONE FILLED BONUS I COUPON FOLDEN I | COUPON FOLDER / | COUPON FOLDER I SPECIAL 79*' "J "SPEC!A >9 J ~ SPECIAL 2/88* ^ . Be sure to shop King s Rod A White and ask for your booua coupon I elder to take advantage of our weekly BONUS v M.S. Vou will rrcrlvr one Bonus coupon for every dollar yao spend. Forty coupons wtll.flll your special bonus coupon folder Just show your cashier one complete Bonus Coupon for each weekly special you purchase ' 1 ??T? 1 ? r

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