1^ 2 - TtM Morrisvilto and Praston Progress, Wednesday, August 30,1995 Major extension of town sewer service scheduled April ’97 Continued from page 1 Monisville can buy up to two mil lion gallons a day of waste water treatment. Until that time, use will be restricted 100,000 gallons a Moirisville’s waste water treat- n^t plants, which currently treat 400,000 gallons of sewage a day, eventually will be shut down. TTie tab for sewer savice from Cary comes to $5,155,359, with the first principal payment of $1.5 mil lion to be paid within 30 days of the contract signing. Another $1 million will be paid in 1996 and eight annual payments aft^ that are . estimated at $449,536. The agreement with Cary also calls for Monisville K) utilize up to one million gallcms of water a day from Cary’s Jordan Lake allocation until Monisville secures its own al location from the state. Although Monisville will restrict its initial use to 750,000 gallons (ccanpared to the 500,000 gallons it now buys frtnn Cary), it could request the full million if that amount of water is available. By the year 2000, Monisville plans to $e^ a sq)arate water al location of three million gallons. That increase will be made possible by the expansion of the Cary-Apex water treatment plant capacity from 16 million gallons a day to more than 30 million gallons in 1997. Monisville will pay Cary $1,644,033 for the million-gallon allocation. Hie flrst $1 million will be paid within 30 days of the con tract signing. The balance will be paidbyJuly31,1996. Payments for ^ditional water beymid one million gallons will be based on Moirisville’s pro-rated Breeder promotes emu as healthy choice Continued from page 1 he claims, sell for $500 each. Davis says emu meat is perfect for pec^le with a health conc^. "The American Heart Association says it’s lower in cholesterol than chicken and contains more protein and iron then beef," he notes. &nu meat was used as a dietary substitute in a test of seven men and 11 women, all of whom were at least 20 pounds overweight," Davis says. At the end of the 28-day test, he says, those taking part reported ly lost a combined 245 pounds and ^1 but two found their cholesterol level had dropped. To those unfamiliar with the emu, it is native to Australia and its height is exceeded only by the ostrich. A mature lord averages 120 pounds and is five to six feet tall. It is covered with brownish-black feathers and can live about 50 years. Its leather-like legs are skirmy and long, and it’s a swift runner with wings so small that it can’t fly. Emus are fed processed grain and graze on grass. "Every part of an emu’s body is used for something," Davis says. "The feathers are tough and can be dyed for use as clothing. Skin on the legs is teugh, much like al ligator skin, and is used on shoes and in handbags. The toenails and beaks are made into jewelry. Even the unhatched eggs are used for decorations after being drained, carved and painted." Reeling off some of the other uses, he says that several National Football League teams use emu oil for pulled muscles. Others use the oil as an athritic medication. And the list goes on. It includes body oils, hand creams, shampoo (for dogs as well as humans), insect repellent, sun block and soap. Davis plans to offer tours of bis emu ranch in the fall, and in the spring will have an c^n house for the public. In the meantime, the emu is being introduced to the public over lunch. Unfortunately for some Texas birds, they’ll be the main in gredient. share of the cost of the treatment plant expansion. That amount, still undetermined, will be paid out at the rate of $500,000 per year start ing in the calendar ye^ after the beginning of construction. After a deal with Cary fell through two years ago, Monisville turned to Raleigh and reached a tentative water and sewer agree ment. But that proposal was baited in March because Monisville offi cials felt $12 millioQ was too high a price tag. "After going through the design process, we found that the budget for construction of sewer lines out stripped our resources," Morrisville Town Manager Bill Cobey said Monday night. "We feel that we finally have solved our edacity problem and that we’ll have what we need for at least the next 20 to 25 years." "You don’t know the hours Bill Cobey has put into this," Sauls commented. "He’s pretty much been our savior." The agreement, which initially was proved last Thursday night by the Cary Town Council, comes on the heels of a Cary water shcMtage problem that forced the town in early August to begin buying three million gallons of water a day from Raleigh for three months. Both Cary and Morrisville ofiTicials said they don’t see this summer’s drought as an indicator of future problems. Moirisville’s expanded water and sewer edacity eventually will lead to an end of die 1994 mor^orium on apartment constructicxi in the town. It also will pave the way for a series of development projects that have been on hold, including an expansion of Preston and a shopping center at the cOTner of Morrisville-Carpenter Road and Davis Drive. Morrisville has an option to renew the agreement with Cary for a minimum of 10 years. Chef Kaminski a tester for industrial ovens Continued from page 1 c4>le being that the longer the hat, the higher the status of the chef. If that was the case, his chefs hat would have 100 pleats, symbolic of the 100 different sauces a true chef must be able to prepare. Kaminski, however, does not fol low culinary rules that were estab lished more than a century ago. He prefers that all the chefs, indeed the entire kitchen staff of 25 people, sport the more practical Fteston- wood golf caps. The dress code, he says, is casu^ enougn to be com fortable and practical enough to meet health codes. As executive chef, Kaminski de cides the menu, orders sui^lies, hires, fires, establishes necessary kitchen rules, teaches students and ^Jinentices (currently some from Wake Technical Community Col lege wh^ Kaminski is on the ad visory committee, and some from the Culinary Institute of America), oversees preparation of foods, pr^ares foods and does anything else that needs to be deme. Kaminiski insists he’s not afraid to get his hands dirty. If a situation calls for him to wash dishes or grab a broom, he does it And he expects no less commitment from others in the kitchen. "If everyone pulls to gether, it’s a well-oiled machine and everyone is happier,” he says. The sous chef is second in com mand, the chef de cuisine prepares food for the formal dining room, the pastry chef prepares the breads and desserts and the garde mange prepares cold foods such as salads, fruits and cheeses. When it is noted that the Preston- wood kitehen seems a bit small to accomplish so much, Kaminski responds, "Yes, but coupled with state-of-the-art equipment, a small er size can make for better ef ficiency." If l6uninski seems concerned about those working for him be also seems genuinely pleased to be able to offer help when needed to Prestonwood m^bers and Morris- vUle neighbors. While admittedly it is not his goal to turn the Prestonwood kitchen into a resale market, be says, "Sometimes we’re the only ones our members can turn to for help. For instance, they may not be able to find Plugra butter (which at 80 Several projects set to go Continued from page 1 green light for a five-acre site on Perimeter Park West off Airpat Road. The owner is Lichtin Prqierties of Morrisville. Office space is to be leased. • Plain Papa Solutions of Cary has beeo given q>proval for a two- story, 26,600 square-foot corporate office building on three acres at the intersection of Slater Road and Cc^y Paritway. Plain P^ier sells, large-scale computer and copying equipment to major coporations. At& T is among its cUents. Some 50 to 60 employees are expected to locate at the facility. • Also aiproved was builder Eli Zeblud’s proposal to build nine three-bedroom upscale townbomes oi a 2.S6-acre parcel on Morrisville Parkway. The units—to be known as Petra on the Green—will have separate lots with a common area, and will sell in the range of $350,000 to $500,000. percent butterfat is the butter of all butters) and we’ll sell it to them at our cost, or perh^s they are having a party and need some desserts, in which case we’ll sell them a Preston pie or key lime pie." Adds Kaminski, "Recently the Morris ville Community Center had a party scheduled and ran into last- minute problems and called us. We were gl^ to be able to help." Asked if he gets invited to home- cooked meals or if others might be intimidated by his skills or fear that he’s a food snob, Kaminski smiles almost shyly and admits that others don’t often offer to cook for him. But he is quick to add, "I’m not like that I would never be critical if someone were nice enough to cook something for me. I think it goes back to how I was raised. I don’t think you ever get too far from that. I have fond memories of fried bologna sandwiches and standing out in the fields of Halifax County eating soup straight out of the can." Kaminski’s parents fully sup ported the Norto Carolina native’s decisiem to become a chef. "They WCTe very supportive of anything their kids wanted to do, whether it was in regard to a hobby, career or whatever," he says. "Dad has al ways been the type parent who wanted to provide the best tools for his kids to use in pursuing their in terests, whether it was the best bas ketball coach or another profession. In fact, it’s because of him that I at tended and graduated from The Culinary Institute of America (in Hyde Park, N.Y.). When I stated an interest in becoming a chef, he im mediately began researching to find the best school." Apparently Kaminski’s father did his homework well. The Preston wood chef has received 15 awards during his career, including his ranking as the highest-scoring North Carolina chef in 1994 and 1989 competitions sponsored by the N.C. Restaurant Association. Kaminski also serves as associate cewporate chef for Southbend Cor poration. In addition to some travel and signing the occasional autograph, Kaminski also is the first person to put to test prototype Southbend ^Uances before they go on the market When spare time allows, Kaminski ^joys bass fishing, but be readily admits that it is not as high on his list of priorities as it was before his marriage to the for mer Robin Boger, an N.C. State graduate who works in a Research Triangle Park lab. He now prefers to spend time riding bikes or going to concerts with her. ^^9 Morrisville & Preston I he riroqress Offices located at The Apex Herald f 616W. Chatham St. P.O. Box 1539 Apex, N.C. 27502 Phone (919) 362-8356 Fax (919) 362-1369 Wiliam A. Kirkland, Jr. President Lewis B, Eller III Publisher Suzette Rodriguez Editor Kirk Kiridand Advertising Manager Published monthly by Kirkland Newspapers, Inc., 1533 Hermitage Court, Durham, NC 27707 Phone (919)489-1527 Fax (919)489-7801 Third-class postage paid at Morrisville, NC 27560 Back to School at Meredith Information Session If you are a woman over the t^e of 23, you may begin or complete your college edu cation at Meredith with these and many other advantages: • No required. • Ckmveniently located. • Expanded evening program. Come to this free session for details; Monday, Sept. t1 ~ 7-9 p.m. Tuesday, Sept. 12- 10-12a.m. The Meredith College Re-Entry Program 3800 Hillsborough St., Raleigh, NC 27607 (919)829-8353 MEREDITH Generation X-L. Youth Classes Tues. & Thurs. 6:30-7:30 $35.00 per month (no contracts) MORRISVILLE COMMUNITY CENTER 1301 Morrisville Parkway • 4-&9-9760 When asked about future goals, be seems introspective before saying, "There are things I might like to do in. additioo to wh^ I’m currently doing." When prodded, he replies, "Well, I might like to do a coring show or something along that line." Kaminski says bis show would be similar in some ways to David Rosengarten of the Codking Chan nel, but the emphasis would be more on teaching than entertain- menL When asked if he thinks he would be comfortable in front of the cam^a, he smiles and reveals, "Well, I was a thespian in high school." SPACE STATION SELF STORAGE • 319-6446 3301 NC Highway 55 (1 Mile North of High House Rd.) FEATURING • ON SITE MANAGEMENT • STATE-OF-THE-ART SECURITY WITH INDIVIDUAL DOOR ALARMS OFFICE HOURS: 10 am - 6 pm MON.-SAT 1 pm - 3 pm SUN. 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Preston Corners NOW OPEN Ivy Cottage Creations Manhattan Bagel Company The Flower Basket The Toy Chest Medlin Davis Cleaners State Farm Insurance Agent: Chuck Tickle OPENING SOON: Baskin Robbins China Gate El Dorado Mexican Restaurant Hannaford Brothers Jitters Expresso Kerr Drugs Mitchell’s Hair Styling Pack ‘N Post Preston Optometry Center, PA Dr. Kenneth Rousselo Pizza Hut Premiere’s Video Bobbi Stanley, D.D.S. ISHBiai KANE REALTY CORPORATION