8 • Morrisviile and Preston Progress, Thursday, Sept. 25,1997
Super truck set to roll at Morrisviile Fire Department
BY MARY BETH PHILLIPS
The equipment truck custom
designed for the Morrisviile Fire
Department to handle disaster and
special rescue situations is opera
tional, and most of the department’s
firefighters have been trained to use
it.
Just driving the huge truck, which
measures eight-feet, two inches
wide by 36-feet, 9 inches long, has
required practice, and operating all
the high-tech equipment tucked
inside the truck has also required
education.
The truck was needed to meet part
of the town’s requirements for fire
insurance rating, which will benefit
all the residents of Morrisviile.
The truck can become a mobile
command unit, or a rehabilitation
unit for firefighters; it features a
fold-out canopy to get people out of
the rain. It has an air supply to fill
breathing tanks, a 35-kilowatt gen
erator, a 15-foot telescoping light
tower featuring 9,000 total watts of
light, and an area where seven lad
ders can be stored. The most any
other truck could
hold is two ladders,
Chiotakis said.
The new truck
includes about 320
cubic feet of com
partment space,
spread out through
15 various compart
ments, which are
filled with medical
equipment (includ
ing a refrigerator
and a microwave),
three types of fire
extinguishers (one
for metals such as
zinc and magne
sium, one carbon- BIG WHEELS—Firefighter Jerry Ayscue stands in front of the Morrisviile Fire Department's nev/ huge Chiotakis, Bill
dioxide, and one equipment truck, w/hich measures eight-feet, two inches wide by 36-feet, 9 inches long, truck can become Blankenship,
water), hose reels, a mobile command unit, or a rehabilitation unit for firefighters. It also features a fold-out canopy to get assistant chief
wood cribbing (for people out Of the rain.
vehicle extrication),
exhaust fans, salvage tarps, rescue
rope, portable breathing air sys
tems, rescue tools such as vehicle
extrication tools and forcible entry
saws, brooms and squeegees.
There’s room for expansion, too.
In the cab, firefighters can access
resource material for hazardous
materials incidents such as pre-inci
dent surveys, which provide infor
mation about town buildings—
schematics, numbers of employees,
operating hours—and maps. During
disaster situations, the cab becomes
a focal point. A table folds out from
the command console where maps
can be spread out.
A communication center includes
radios that reach other local and
county area officials.
of volunteers,
and firefighters
David Ferrell and Wayne Partin.
The truck was built by Saulsbury
Fire and Rescue out of Tulley, N.Y.
It was ordered from Fire Tech of
Hendersonville, the dealer who
negotiated the bid process.
The com- Saulsbury was selected because
mand center the company had experience build-
could also be ing the kind of vehicle the depart-
used to help ment wanted, Chiotakis said. The
the police truck was ordered in June of 1996
department or and delivered in August of 1997.
another town It brings the number of fire trucks
department in the Morrisviile department to
with a major nine—four engines, one tanker, two
incident, brush trucks, a utility truck, and the
Chiotakis said, new equipment truck.
The truck Also stationed at the Morrisviile
was custom department from 7 a.m. to 6 p.m.
designed to fit Monday through Friday is a Cary
the needs of Emergency Medical Services ambu-
Morrisville by lance. The agreement with Cary
a committee EMS, which covers the Morrisviile
including area, was arrived at in August. It
reduces the response time for emer
gencies in Morrisviile and the
Research Triangle Park.
Chiotakis and the town board of
commissioners have been working
with Cary officials for about two
and a half years to have the ambu
lance stationed in town, and it has
been used extensively since its
arrival, Chiotakis said.
Local gourmet cooks serve up a tasty feast
BY ROXANNE POWERS
I recently decided to step up my
efforts to feature gourmet cooks in
the Morrisville/Preston area in my
monthly column. And so I was
delighted to discover that Lowe’s
Foods new manager, Jim Rogers,
and his wife Pam, who teaches
fourth grade writing at Penny Road
Elementary, love to cook. Jim even
keeps recipes in his office to share
with customers who can’t decide
what to have for dinner.
He and I were discussing the
store's involvement in promoting
the Old Time Harvest Day, a
Carpenter Ruritan event on Oct. 11
to raise money for college scholar
ships, when I learned of the couple’s
love of cooking and entertaining.
I coaxed Jim into asking Pam if
they would prepare a meal for us.
The problem, explained Jim, was
that they were still house hunting in
the area, and having to alternate
commuting between local hotel
rooms and their home in Winston-
Salem.
“No problem,” I said. “Come cook
in our kitchen.”
Pam later confessed that she had a
problem with being referred to as a
gourmet cook. “You can imagine
my response when Jim came home
telling me that he met this lady in
the store who wants us to come to
her house and cook for her and her
husband,” she said.
If you’re thinking what good
sports Jim and Pam must be, just
wait until you hear the rest of the
story.
'A few days before the Rogerses
were due to arrive on our doorstep,
grocery bags in hand, it occurred to
me that our kitchen might not exact
ly be their idea of the dream kitchen.
I warned Jim that until our down
stairs renovations are complete—the
kitchen being a major part of that
work, we were using the kitchenette
in the upstairs playroom..
I guess I should have said the
Prestonwood
Gourmet
By
Roxanne Powers
apartment-sized kitchen, for it does
contain all the necessary appliances;
it is merely small. But being a good
sport who knows how to improvise,
Jim asked with some reticence if we
had a grill.
Needless to say, we had a fun
evening and great food.
So on Oct. 4, when you seen me in
the Lowe's Foods parking lot oper
ating a skid steer loader in my
evening gown, you’ll know that Jim
exacted his price and that the people
at Revels Tractor are good sports.
(For more details, check out the full
page ads in this months’ edition.)
The following recipes are a sam
pling of the meal James and I were
lucky enough to have prepared for
us. They did such a good job that we
told them we would let them come
do it again when we get our real
kitchen.
I never heard them answer in the
affirmative—maybe they just need
time to recuperate from kitchen
elbow.
Jim prepared the Veal with
Tomato, Caper and Pine Nut Sauce
from a cookbook titled. The
California Cook, and Pam prepared
the Baked Eggplant, Zucchini and
Parmigiano Tortino from The Union
Square Cafe Cookbook. She substi-
Veal with Tomato, Caper and Pine Nut Sauce
(Makes four servings)
4 11-oz. veal rib chops, boned, trimmed
3 bacon slices, chopped
2 Tbs. olive oil
4 plum tomatoes, diced
1/3 cup toasted pine nuts
2 Tbs. drained capers
1 Tbs. chopped shallot or green onion
1 Tbs. chopped fresh garlic
1 Tbs. minced fresh basil or 1 tsp. dried,
crumbled
1 tsp. minced fresh rosemary or 1/4 tsp.
dried, crumbled
1 tsp. minced fresh thyme or 1/4 tsp. dried,
crumbled
1 tsp. minced fresh oregano or 1/4 tsp.
dried, crumbled
1 tsp. minced fresh tarragon or 1/4 tsp.
dried, cmmbled
1 Tbs. Pernod (optional)
1 Tbs. fresh lemon juice
3 Tbs. unsalted butter, cut into pieces
Preheat oven to 400 degrees. Season vea
with salt and pepper. Cook bacon in heavy
large ovenproof skillet until crisp. Transfer t
paper towels and drain. Pour off dripping
from skillet. Heat one tablespoon oil in sam
skillet over high heat. Add veal and brown o
both sides. Transfer skillet to oven and coo
veal to desired doneness, about 10 minute
for medium-rare. Transfer veal chops to pla
ter. Tent with foil to keep warm.
Add remaining one tablespoon oil to sam
skillet and set over medium heat. Add toma
toes, pine nuts, capers, shallot, garlic and s
herbs and saut6 two minutes. Add Pernod
desired, wine and lemon juice and simme
until reduced to thick sauce, about four min
utes. Whisk in butter. Pour sauce over vea
Sprinkle with bacon and serve.
Baked Eggplant, Zucchini & Parmigiano Tortino
(Makes four
lain servings or six side dish-
1/2 cup olive oil
1 Spanish onion, peeled, cut in half, and
each half cut into 1/4-inch slices (1 1/2 cups)
3 leeks (one bunch)
1 lb. asparagus
1 medium eggplant (1 lb.), peeled, quar
tered and cut into 1/4-inch slices
1 zucchini (1/2 Ib-j, washed and sliced into
1/4-inch rounds
1 yellow squash (1/2 lb.), washed and sliced
into 1/4-inoh rounds
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
5 eggs
4 Tbs. balsamic vinegar
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (3
ounces)
Preheat oven to 325 degrees F.
Heat 2 tablespoons of the olive oil over low
heat in a medium saute pan and cook the
onion, stirring occasionally, until very tender
and golden colored, 15 to 20 minutes. Set
In the same saute p>an, heat 4 tablespoon
olive oil and add the eggplant. Cook ove
medium heat for 3 to 4 minutes, then add th
zucchini and the yellow squash. Continue t
saute on medium heat until all the vegetable
are tender, about 5 minutes. Combine th
cooked vegetables with the reserved onions
season with half the salt and peeper, an
allow to cool.
In a large mixing bowl, beat the eggs
Combine witfi 1 tablespoon olive oil, the ba
sarnie vinegar, cream, 2/3 cup of the cheese
and remaining salt and pepper, and allow I
Oil a 2-quart, 9-inoh round or square bakini
dish or casserole with the remaining table
spoon of olive oil and pour in the tortino mix
ture. Be sure the mixture is level on all side
Cover the dish with foil and bake for 35 to 4
minutes.
Preheat the broiler. Remove the foil from th
dish and sprinkle on the remainint
Parmigiano. Bake until the eggs are set, abo
15 minutes longer. Just before serving, plac
the tortino under the broiler until the chees
forms a golden crust. Let rest tor 5 minute
Thank you for reading The Progress.
See you next month.
tuted one bunch of leeks for the
Spanish onion and one pound of
asparagus cut in one-inch lengths
for the eggplant.
Psst! The couple is expecting their
first child in January. If the baby
likes good food, it’s going to be a
lucky little one.
If you or someone you know is a
great cook, we'd like to hear about
it. Call in your ideas at 460-0485 or
fax a note to 468-9335.
Thier named advisor to CitySearch
Teresa Thier recently joined
CitySearch as Internet Business
Advisor.
A native of Cedar Rapids, Iowa,
Ms. Thier graduated from Iowa
State University with a B. S. In mar
keting. She previously was affiliated
with the Cedar Rapids Gazette.
As Internet Business Advisor,
Thier confers with Apex area busi
nesses to develop web sites that
work as marketing tools and are
accessible to consumers.
Jasper’s
selected top
restaurant
Jasper’s American Eatery and
Gathering Place has been selected
as the “Best Family Restaurant in
Cary” by Where the Locals Eat, a
national directory of the best restau
rants in the country.
Located at 4300 NW Cary
Parkway at Preston Corners,
Jasper’s serves homemade pastas,
fresh seafood, steaks, chicken and
incredible desserts. It opened in
1984.
Where the Locals Eat ranks restau
rants in 50 states and more than
1,000 cities. The restaurant guide
contacts local businesses and pro
fessional people and asks them to
rank their favorite eating-places in
the area. None of the restaurants
included in the book paid for their
placement.
CitySearch, a provider of commu
nity-based online information ser
vices, produces and maintains a
guide to the Research Triangle,
delivering information on arts and
entertainment, local and regional
news and local business.
Launched in May of 1996,
CitySearch was built from the
ground up in the Triangle communi
ty, partnering with local media, gov
ernment, community organizations,
businesses and professional groups,
and visitors bureaus. To date, more
than 5,000 community organiza
tions and more than 2,600 business
es have joined the CitySearch com
munity online.
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