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Thumdav, July 26,1979

The Herald And The Lantern

Page IS

/TCZOX*

THE GREEN CUISINE 302 961 h St reel, Sl one Ha rbor Refreshing Fruit Platters Exotic Salads Gourmet Sandwiches Homemade Quiche Bagels, Bananas and Bunches More!

368-1616

CufeiflP'

/ Homemade Goodies to Take to the Beach and More! NATURALLY DELICIOUS I

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„ FUKln Pltr Grille.

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PARTY TIME IN THE GALLERY «7M 3rd Am. — Sion* Harbor — 3M-16K "We Strive To Give You Deluxe Foods 6 Friendly, Courteous Service" ★ COMPLETE LINE OF FINE COLD MEATS ★ f/ffStf TASTY SALADS ★ JOAN SPECTOR PIES ★ SANDWICHES

★ QUICHE ■k BOX LUNCHES ★ "CLASS"

PARTY TRAYS

<?' *«!

Reetaurant • All-4 M FRI. A SIT. • Ul-I:>l PH SIR Till THIS. SERVING BREAKFAST • LUNCH DINNER LATE NIGHT SNACKS AND SERVING OUR SPECIAL CLUB SARDWICNES ’ from NOON ONI 2761 Dune Drive Avalon H7-4I1I

Patrol Readies For Races

AVALON — The Avalon Beach Patrol is readying itself for the General E.V.H. Bell Memorial Race to be held Friday. July 27 on the 32nd Street Beach according to Capt.

Murray Wolf

Among the exciting late afterrtoon events will be a mile and a half crew rowing race, a ,3/4 mile

swyri and a 1/4 mile singles .«• UU i rowing contest, also a’Surf s single top contenders Dash. ‘We re eliminating we reeyjingup Jeff Jones.

well as the Dutch Hoffman Memorial Race in Wildwood. August 9 at 6 p.m and the all-important South Jersey Championships the following day, Friday.

August 10.

"We're watching one of our first year guards. Ed Flory. to be a real contender in the^buth Jersey

Championship'. Wolf

commented. “As far«

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right now” said Capt. Wolf, 'but it will finally nai+ow down to a field of 10 crews. 13 singles and five swim-

mers”.

All the practice and preparation for the Gen. Bell Memorial Race will also help get the Avalon Beach Patrol ready for the competition of the TriResort Race to be held in Stone Harbor August 2 as

Sam Downes. Jim Bonner. John Hoover. Brian Keyser and Chris Leahy. Wolf adjled”. these are all excellent guards and all are

expected to do well”. “As far aa our crew

racers that we're watching anxiously is that of John Ridler and Mike Malta, we’re hoping they go all the way aftd come in first in ail

the races”, Wolf said.

What Makes Shells Rare

STONE HARBOR - "What Makes Shells Rare.” was the topic of Larry Strange’s talk before a large number of shell enthusiasts at the Wetlands recently. The whole key is the number in existence which makes the supply under the demand. * "Variation in w^lor form makes a shell rare,” Strange said, showing an example of an Atlantic Triton, found in the Atlantic near Haiti, but the golden variety color brings a big price. “Unusual form, such as a left handed volute from the Sulu Sea will bring about $50.”. he said showing an example. He showed the group a Siamese twin shell which he had spotted in a Flea Market in the Philippines. He has turned down $1000. for this rarity. "Seasonal migration of shells like the Junonia. makes this species a rarity," he explained, "they seem lo migrate on a two to three year basis." "The dark form of the Arabian cowry from New Caledonia brings a big price,” he said, "and the color and size of the Golden Cowry which is found only in caves by fivers in South

Kwadjalein starts- at $100 up to $550. But the Glory of India was found in water 900 'feet downoff Bombay, the first time in three years. In all, Larry Strange, of Ocean City showed a few shells with a value of $5000. to the members.

THE VISI6NS CONTEMPORARY MUSIC FOR YOUR DANCING PLEASURE THE TOP OF THE ROCK ROOM WEDNESDAY THRU SATURDAY • PLUS THE DYNAMITE! BOBBY H|LL . IN THE AQUARIUS ROOM 'EVERY NIGHT EXCEPT WEDNESDAY . 10 PM TO 2 AM 24*h. to 25th. ow PUMg AVALON

MARABELLA’S RESTAURANT Recommended by Philo. Inquirer (Sunday Inquirar. July X 1978) ...

By John V.R. Bull Inquirer Staff Writer Good home-cooking is hard to find at Jersey shore restaurants, but if you go to Marabell’a, you will be offered a welcome change from the fried seafood and cole slaw served at so many restaurants. This seven-year-old family dining plat# in the middle of Stone Harbor offers fine southern Italian cniisine at moderate prices. There’s nothing fancy about Marabella’s, which is operated by a South Philadelphia family. The plastic-covered tables have paper placemats. hanging plants decorate the front windows, and children receive free balloons. But the food is freshly homecooked daily and some of it is excellent. The homemade tomato sauce, for instance, is rich and flavorful, obviously fresh, and it goes exceptionally well on the homemade manicotti and lasagna dishes. My favorite of the dishes sampled is six largetyresh, moist deep-sea scallops sauteed with fresh

Home-style southern cooking — tipo Italiano—at the shore

Dinirig out— At Marabella's 95th Street and Third Avenue.

mushrooms and green peppers in a superb white wine sauce. It came on a bed of somewhat soggy risotto, but

otherwise it wai

The homei large, fresh!

! was supero.

emade manicotti is two

p,"_,.. vo.Jy made shells filled with ricotta and mozzarella cheese, topped with that rich tomato sauce. Veal parmigiana is a generous portion of excellent veal, with a nice

crust and a cheesy tomato sauce.

A dish of good,

spaghetti is offered as a

with most dishes.

homemade side dish

have

with most dishes, or you can have French fries, applesauce, coleslaw

I thin

tastes as if it could be homemade. The house salad is iceberg lettuce (it was wilted) with touches «f ’ carrot, and with pre-made dressings — a particularly boring course. Desserts are excellent, particularly a strawberry parfait that isn’t the ice cream dish most restaurants offer. Instead, it is ‘a light, fluffy mousse-like confectidn made of whipped .cream and sour cream and laced with fresh, ripe

strawberries. Yummy.

Marabell'a serves dinner from 4:30 to 9 p.m. Sunday through

Thursday, until and Saturday, accepted. For

609 3M 5037

p.i

No credit cards are tahe-out orders, call

i vegetable, which changes daily. The appetizer list is limited to shrimp and crab cocktails and excellent horndmade soups. Manhattan-style clam chowder is a rich, salty broth filled with lots of chopped clams, diced potatoes and celery. It was so delicious, I had a

Inquirer

onducted

nirant

nymbusly, without

warning to the reitourant, and are paid tor by The inquirer. Reviewi ore written without regard to whether the restaurant* advertise in The Inquin end ■'Thonh-you'' dinners ore not i cepted after favorable reviews.