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.
GATE HOURS:
7 am - 9 pm DAILY
SERVING THE CARY, MORRISVILLE, APEX AREA
Raleigh
(comer of Lynn Rd. &
Creedmoor)
Lynnwood Collectlo
Raleigh
(corner of Falls of the Neuse
& Strickland)
Bent Tree Place
PUKHAM
(corner of Hwy 54 &
Fayetteville Rd.)
Homesteaei Market
Cary
(Corner of High Hoo.-*
Rd. & CaryTkwy.)
Preston Corners
PatHanla
lAMS, Science Diet, Nutro, f*RO Plan, Sil Jack,,
Sensible Choice, Natural Life, Professional
(Limit 10>
iilLOO 0??
Cm
■ Fcdi) PuSCFWSE(
(Limit 10). '
te'jiJijs: Tank. Hood, Lian:., 10#
Gr3VtA.Hst..f‘6r\f034.hur
;iSS).33
F.f.ES
Buy One, Get 0ns Five
'.*.7. r
.1 , r...
Net varm nith any stiisr offr..
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