mk
Auditors give
Morrisville
‘clean’ marks
By Mary Beth Phillips
Morrisville’s property valuation
grew 12 percent from June 30,
1996 to June 30, 1997, according to
the audit report recently completed.
Acreage and capacity fees more
than tripled from the previous year,
and tax revenues increased 35 per
cent, although there was no tax
increase to residents and busi
nesses.
The number of building permits
more than doubled over the previ
ous year.
The auditors, Mills, Rouse &
Company, pronounced Morris
ville’s audit “clean,” although some
recommendations were made to
improve the town’s financial re
porting because of the phenomenal
growth experienced by the town.
The auditors proposed that new
categories be set up, including
“new residential,” “new commer
cial” and “other” to provide a better
audit trail of the revenues gener
ated.
“We have seen phenomenal
growth,” said Mayor Pro Tern Billy
Sauls after receiving the report.
“We have the town prepared to
receive even more phenomenal
growth. We are leaving our succes
sors in good shape.”
“I can’t imagine what it will be
like just one year from now,”
Mayor Margaret Broadwell said of
the town’s growth.
Property valuation increased from
$383,726,000 to $429,630,000
during the one-year period from
June 30,1996 to June 30,1997.
The town’s operating income in
creased from $252,000 to
$438,000. Acreage fees went up
from $25,000 to $74,000. Capacity
fees increased from $92,000 to
$281,000.
During the year, the town issued
206 building permits. Of those, 153
were for commercial/industrial
growth, and 53 were for residential
developments.
The money left in the general
fund after expenditures increased
from $296,000 in the fiscal year
ended June 30, 1996, to $498,000
this fiscal year. The total general
fund budget increased by $505,000
from $2,499,000 last year to
$2,904,000 this year.
Christmas parade
scheduled Dec. 6
Morrisville and Preston Progress, Thursday, Nov. 27,1997 - 3
Chef ‘K’ uses culinary talents to help the hungry
Continued from page 1
He said the award presentation
was a “neat event,” themed around
the St. Francis of old.
His favorite part was the Bible
verse about the woman who gave
the only two coins she had. “I can
hear that verse again and again,” he
said.
Kaminski has been chef at Pres-
tonwood since October of 1989.
His official last day was Oct. 31,
but he stayed around to help the
new chef some during November.
He began his career working in
restaurants during high school, and
friends said iie had a knack. “You
ought to do this,” they told him.
But first he went to technical
school for a couple of years to find
out what he wanted to do (and
worked in restaurants the whole
time), before finally agreeing to
attend the Culinary Institute in
Hyde Park, N.Y., “the finest in the
country if not the world,” he said.
He has an associate's degree in
culinary arts, which he has used
primarily at country clubs. A brief
stint at the Hyatt Hotel convinced
him he enjoyed country club work
better.
“It’s more personable. You have a
limited audience, so you have got
to change all the time to keep them
interested. You can always do
something neat.”
He has worked at the Carolina
Country Club in Spartanburg, S.C.,
the Starmount Forest Country Club
in Greensboro, and the Greenville
Country Club in Greenville, S.C.
before coming to Prestonwood.
“It’s a tough profession. There’s
nothing easy about it,” he said. “It’s
a little bit glamorous sometimes,
and it’s rewarding. You cater to
people at very special times of their
lives, times they’re not going to
forget, like their weddings.”
He has dreamed about opening
his own business for years, and
finally decided the time was right.
“I’ve been saving up, and I’ve
had friends investing, banks in
vesting, it’s just fallen together.”
He took the name. The Glass
He will cater to people who want
a restaurant quality meal at home.
He will provide, for example, a
rack of lamb with green peppercorn
sauce, wild rice and asparagus with
lemon zest, and throw in some
macaroni and cheese for the kids,
and maybe even some pureed car
rots or asparagus for the baby.
“People these days are looking for
more convenience. I read in a trade
magazine that people cook less
than twenty minutes a day,” he
said.
The food will be 60 percent
cooked and vacuum packed, he
said. People will then “go home,
throw it in the oven, and 10 min
utes later, you’ve got dinner.”
The business will also provide
upscale lunches, including nice
sandwiches such as smoked salmon
with cucumber and watercress with
dill sauce, soups, fine chocolates,
and gounnet gifts. He will have a
full bakery, including breads, pas
tries and croissants.
And he will be open for breakfast
with croissants and coffee-and
"big ole fluffy biscuits.”
“I want it to be a neighborhood
place, where you can make requests
and whatever you want, we'll ac
commodate you,” he said.
He will also have a web site,
where you can buy a meal for a
friend in Missouri, and he will
overnight it to them. “Since it's a
web site, we could have people
from California calling us to send a
meal to Florida.,.
Onion, from a Beatles song (off the
White album) because he and his
wife are big Beatles fans.
His business will be part of a
trend that hasn’t caught on here yet
called Home Replacement Meals.
“There are places across the coun
try that do it already,” he said, “like
Paradise Bakeries out West.”
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The second annual Morrisville
Christmas Parade will be held on
Dec. 6 at 1 p.m,
Approximately 45 entries will be
featured in the parade, including
the N.C. Highway Patrol motorcy
cle squad, the mayor and the
mayor-elect and town commission
ers, grand marshals Franklin and
Martha Upchurch, three high
school bands—Garner, Athens and
Cary, the Carolina Hurricanes mas
cot, clowns, mini-rigs, a stilt
walker, the Jelly Bean skate car, the
Keystone Cops, Elvis and other
costumed characters, the United
Vet Club, the Mayberry Squad Car,
some fire trucks, a Humvee, the
Bull City Riders, horses, marchers,
including Scout troops, and finally,
the Santa float, provided by the
Chamber of Commerce and Trian
gle Factory Shops.
The parade will begin at the
Metro Center off N.C. 54 and pro
ceed up N.C. 54 past Airport
Boulevard, and end at Aviation
Parkway at Cotten Street.
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m
“We're a global society now,” he
said. “With the help of UPS and
Fed X, we can zing it right to
them.”
Eventually he hopes to have.some
unusual kitchen gadgets, and
maybe some cook books.
But the first step is purchase and
renovation of the site. He is consid
ering two sites in Cary, one in Pre
ston Corners Shopping Center and
one across from Maynard Cross
ings Shopping Center.
He hopes to be open sometime in
February, with a grand opening
ceremony later in the spring, along
with some publicity stunts yet to be
announced.
Chamber golf
tourney draws
120 players
Chamber Corner
Forton Bio
has new offices
Bobbit & Associates has com
pleted construction of an office and
laboratory building for Forton Bio
Science at 108 Nova Dr. The
6,000-square-foot facility will be
used to produce antibodies for
medical testing and diagnostics.
The project developer was Brian
Van Horn. The architect was Mi
chael G. Huslage, AIA.
December’s Business After Hours
will be held on the 4th from 5:30 to
7 p.m, at Triangle Factory Shops
Food Court, sponsored by Sor
rento’s and Off Fifth, Saks Fifth
Avenue Outlet.
The Issues and Eggs Breakfast
will be held December 11 from
7:45 a.m. to 9:15 a.m. at Sor
rento’s. The speaker will be E. Nor
ris Tolson, Secretary of the North
Carolina Department of Commerce.
The office will be closed
Wednesday, Dec. 24 through Mon
day, Jan. 5.
New members in the month of
November include B&R Auto
Glass, Coastal Federal Credit Un
ion, John Wieland Homes, Merilus
Consulting Services, LUC, and
Norwalk Furniture Service Center.
Winners in the 1997 fall golf
outing, held Nov. 10 at the Gover
nor’s Club were:
First place—Sponsored by Tar
Heel Wood Treating—Jim Gallup,
Roger Melvin, Phil Rudisill and
Phil Ritchie, shooting a 43.9.
Second place—Danny Thompson,
Brian Thompson, Mel Cunningham
and Dan Squires, shooting a 47.5.
Third place—Bristol Meyers
team—Harry O’Connell, Donnie
Bass, A1 Powell and Jack Wood-
lief, with a score of 48.4.
Winners of the individual contests
were:
Closest to the pin on hole #21—
Jim Gallup.
Closest to the green in two shots
on #17—Bristol Meyers team.
Longest putt made on #15—Dave
Haskell.
Closest to the 150-yard marker on
#11—Guy Harvey.
Closest to the pin on #14—Dave
Haskell.
Closest to the pin in two on #20—
L. Dempsey.
Closest to the green in two on
#24—Mike Turner.
Longest drive on #24—Don Lee.
Closest to the pin on # 25—Joe
Huntley.
More than 120 people participated
in the event. Jim Gallup won two
American Airlines tickets for
shooting a hole in one.
1—Guy Harvey.
Closest to the pin on #14—Dave
Haskell.
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