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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Jan. 13, 1977)
By B.J. Geiser The winter Steelhead season thrills the average fisherman. The thought of standing in knee-deep water, bundled in down garb, is not the average individual's favorite pastime. But the avid angler anticipates his or her next Field & Stream adventure. Steelhead could be called the Pacific Northwest's claim to fame Actually an over-grown trout, Steelhead reside exclu sively in Northwest waters And now is the time to be on the Wilson or Rogue Rivers trying your luck out-smarting your catch Steelhead are relatively smart fish, with more than gills for brains And getting one on your dinner table is a tricky, but tasty event An ancient, snoring, steelhead sage cooks his steelhead in only one manner He's a pro at both catching and prepanng steelhead His recipe is easy, and quells anxious hungers He first cuts the steelhead into steaks. He then dips the steaks in Krusteaz pancake flour He specifies Krusteaz Then he sim ply fries them in butter for 10-15 minutes a side, depending on their size Some of us prefer the dramatic flair of serving an entire fish. There's a hearty elegence about presenting a whole fish. It brings to mind the Middle Ages Fish were enjoyed by both the royalty and peasants The fish could have been cooked the same, differing only in the plates they were served upon The following recipe for Baked Steelhead comes from a distant family member He and his wife lived off the food he got, so they ate a lot of Steelhead dishes, this being one of their favorites Baked Steelhead For an eight pound fish Thoroughly clean, rinse and dry fish Spread mayonaise inside the cavity and sprinkle with dill weed until a layer is present Place chopped onions inside Spread mayonaise on the outside of the fish and sprinkle with dill weed Wrap the fish in foil or parchment and bake 375° for 1 hour In the above recipe, you re actually cooking in a tartare sauce into the fish For the purists, there's a cleaner way to prepare Steelhead Fill the cavity with sliced lemons and wrap the Steelhead in foil Place on the barbeque and grill the fish for an hour Cr place in a preheated 35(7 oven, baking for 1 hour Steelhead is a rich delicacy To offset the Steelhead's rich ness. serve a rice pilaf A tossed salad, resplendent with sprouts, would top off the meal. II niter s/n/ 0 tie dire Presents §? -— KB4 5 9 10 11 12 TICK€T*) now on 9M.G-400-300 All SGfcTS RG^GRUGD 686-4191 U OF O UUDGnK HM.F PRICG "£mt£ir«w* 0**T R^TJ YoOR M0W£y BACkTia OF The 6<A^T£^R/°Mt)FpNE!S 4M6 ««o Wu/aIT* <*«iwb£R E. \9rH rr—j** It'* MPUtW 4Mb oFfeZitui ICK SoAn/,NTtyf .rybu »oM,T <j*<r yow/f €$&££ K'M*re*EHs \<°?7 toBuRtt RD. I •*-60 PUCKS go French film festival provides quality alternative viewing By K.G HAWTHORNE Of the Emerald Eugene has an airport, a down town mall, a skyscraper (of sorts) and a moderately efficient transit system. What it doesn't have, yet, is an exclusively foreign film theatre. But Waco Cinema man ager Dave Hughes is trying to do something about that. He estimates that by spring break the Waco, located on Frank lin Bivd , will have fulfilled all exist ing contracts for American films and will then be able to devote itself entirely to foreign and ' spe cialty" films. To get the community used to the idea that foreign films will be available on a regular basis, the Waco is starting off 1977 with a French Film Festival. It opened last night with The Clockmaker, directed by Bertrand Tavernier and starring Philippe Noiret (see review). The festival is scheduled to run six weeks, each film shown for one week only. In addition to regu lar evening showings at $2 gen eral admission, a special open screening of each film will be be held on Thursday morning at 10 a m. for $1 50 a seat. Series tick ets are also available at the Waco box office for all six films at a price of $9 (which figures out to exactly $1.50 per film). The films selected for the festi val have several things in com mon: they are all the work of a IT major director and/or actors, such as Claude Chabrol, Yves Mon tand and Alain Delon; they will all be shown with a ‘high-class’' short by the likes of Alan Arkin, Norman McLaren and Marcel Marceau; and, most importantly, perhaps, they are all in French with English subtitles. “In my opinion, nothing turns people off a foreign film faster than a dubbed print," Hughes said, and it will be his policy to show only subtitled films unless a particular film is unavailable except for dub bed prints. He mentioned that several people had expressed disappointment with the dubbed version of Face to Face that played the Waco last quarter, but the film company had not released a sufficient number of titled prints outside New York, Los Angeles, San Francisco and other places that get first dibs on prints. If a titled print of a film that had played Eugene in dubbed form were to become available, Hughes said he’d "definitely con sider bringing it back." Some of the “specialty" films Hughes already has scheduled include Orson Welles' French made F is for Fake, due to open sometime later this month, and Santiago, a film about the fall of Marxist Chile. He’s also looking at a series of films on the works of Beethoven, Bruckner and Mozart for weekend matinees, and said he'd be happy to work with any group in town on special projects, such as sponsorship of opening nights of certain films. Depending on the success of the French festival, Hughes plans to book festivals from other coun tries — Germany, Israel and Italy for the moment — as well as the works of certain directors, such as Lina Wertmuller. Based partly on the prior suc cess of Wertmuller films and The King of Hearts — which, inciden tialty, is going out of distribution for at least five years — at the Waco, Hughes believes there is an audi ence for foreign films in Eugene. “People I’ve talked to say that they know they can go out and generally not get stung on a bad foreign film,” he said. Even so, as of last week only five series tickets held been sold for the festival. “I guess it just takes time for them to get used to the idea that foreign films are here,” he said. il ^ «» Navy o/r ""t»''»«v ; P?U *""<•» cZZ 'Rnf°""*ion Team
