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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 11, 1982)
Page 10 Portland O bserver, February 11, 1982 She called it a typical Manhattan brunch. They could easily have stepped out o f the cover o f Ebony or Essence, bright, well-educated, articulate, at tractive and upwardly mobile. As a matter o f fact, Charles was once the subject o f an interview in a major men's magazine, and Earline is a former television producer from Baltimore. The Wilsons live in a co-op pent house in a West Side M an h attan building that is being restored. He works for an in tern ation al educa tion agency near the U .N ., and she works fu ll-tim e in their jo in tly - owned marketing consulting busi Helen Fletcher is a widow and a retired public health nurse who lives in the C o -O p C ity development in the Bronx. She was born in Oxford, N orth C aro lin a, and grew up on a farm outside Morristown, New Jer sey. She recalls, " In M orristow n, we raised chickens and pigs, and we ate a lot o f raw fru it, nuts and vege tables. M y father hunted for game. It was p le n tifu l around that area back then, and we freq u ently ate s q u irrel, ra b b it, pheasant and turtle. “ W e had a lot o f one-dish meals because that’s what my father want ed. So we had a lot o f ham w ith beans put in a p ot, seasoned and cooked all day. And stews. We had a lot o f stews. And we cooked just about everything with sugar. I still do. I never know salty rice u n til I came to New Y o rk .” New York Businesswoman Frances Savage serves a typical M an hattan cham pagne brunch featuring her own Parmesan Oven-Fried Chicken, Super Brunch Salad and fried Plantain. {Continued fro m page 9} less he absolutely had to. Today there are new stirrings. New theater and dance groups rise up almost every week. Most o f them die just as quickly, but others take their place. A few manage to hang in there. The state o f New York has built a beautiful new State Office Building in Harlem. There are new construc tion and rehabilitation all over the place.-On Striven* Row, beautifully restored brownstones recall a long ago era o f gentility and elegance. Sm all’ s Paradise and the Cotton Club are gone, but the Apollo is still there. It is battered and dirty, and it is closed much o f the time, but it is there. Maybe someone will restore it, too. In the meantime, the Black Amer icans o f New Y o rk and environs have carried their own and the Harlem heritage into all parts o f the city, creating new lifestyles fo r themselves and m aking their own contribution to the New York style. It shows in every aspect o f their lives, including cooking and enter taining. Those styles, like almost every thing about New Y o rk tend to be eclectic. They borrow from every where, including the cultural past o f other areas o f the country and other nations. Soul food has undergone a sea o f change in the process o f re- crossing 110th Street. It has happened because New York is a port city. The foods o f the world find their way to its markets, and this infinite variety is one o f the things that make New York such an exciting place to live. Frances Savage says she could easily live almost anyw here, but right now New Y o rk , p artic u la rly M anhattan, is where the action is, and it’s where she chooses to be. A businesswoman and manage ment consultant, Ms. Savage lives in a West Side high-rise apartment that commands views o f Lincoln Center and Central Park. “ Everything I w a n t,” she says, “ is right here.’’ T h at statement applies to her career and her non-working life. A woman who enjoys cooking and en tertaining, she finds New York the perfect place fo r an adventurous palate. “ Just two blocks from me is the most fabulous market. I can get al most anything you can im agine. Fresh fru it and vegetables from all over the world. The finest meat, fish and p o u ltry. You name it. I f they haven’ t got it, they’ ll get it fo r you.” As if to demonstrate the variety o f choices for her guests from Kraft, she prepared a champagne brunch that featured oven fried chicken, (a true Southern dish), fried plantain, (a Latin American favorite), and a salad o f fresh mushrooms, lettuce, tomatoes and C alifornia avocados. It was accom panied by a punch made of New Y o rk State champagne and orange juice. Mrs. Fletcher was one o f six chil dren. She shared cooking chores with her mother and sisters. “ I did the main dishes and breads. M y sis ter made the desserts.” F or her guests, she prepared a skillet spaghetti dinner w ith salad and a corn pudding dessert. She combined spaghetti and sauce at the stove and served them in one dish for simpler, easier serving and a fas ter clean up. That kind o f efficiency provides simple, delicious meals and leaves her a lot o f time for more important ness. They enjoy their ife and the city around them. Part o f that life involves eating well. Both o f the W ilsons are ac complished cooks, although he says he has been banished fro m the kitchen except on weekends. On the other hand, Charles is not much o f a meat eater. One result of this is that the soul bird appears on the WNson menu fairly frequently in a variety o f guises. For the guests, E a rlin e W ilson prepared a hot and spicy oven bar becued chicken, her special maca- (Please turn to page / I) GOLD EAGLE FISH MARKET H elen F le tc h e r o f th e Bronx serves her sp ecial s k ille t sp a ghetti dinner w ith Corn Pudding D essert and an a p p e tiz e r of fresh grapefruit halves. BUFFALO FISH................................................. 91.59/lb CULTURED PROTEIN FED CATFISH............92.60/lb GAR.................................................................... 12.26/lb GOO................................................................... 91.89/lb NEW ORLEANS OYSTER............................... 91 99/jar activities such as her senior citizens* dance class. Earline and Charles Wilson have an instant fam ilia rity about them. safewayj F lo w n in daily fro m Louisiana at a lo w lo w p rice. We have DMSO Valeratfne’s D ay S ale Boneless J op Sirloin' Beef Bib V Steak Safeway Quality Beef. Boneless Steak Safeway Quality Beef. Small End Cut sunn, , 79 SAUER . _ ' ■' __ Lb. Beef T-Bone S t e a k 98 Fresh Pork Spareribs a „ $138 Lucerne Sour Cream 2-Liter Soft Drinks Assorted Noodle Roni American Cheese Food Hormel Corned Beef Zee Paper Napkins Margarine Nucoa . . . Limit 2 *n u c o SAYFR 49 1-tk. L ng. Cheerios or Wheaties Breakfast Cereal SUPER ( SAVER( 15 oz. Chaarl 18 Oz Oegmont Aiwrte« Gu««» Creel »< W M e euppMe Sendend»» 17oz tael HO Court Panty Hose Safeway Brand AH Sheer or All Purpose PORK CHOPS I Grape Juice t 39’ Belfair Concord Frozen Concentrate c $-(69 HegoUi or I «Ira Gentle t8 o z < < -*«. • Crisp California Iceberg Lettuce Assorted SPINACH FRESH BUNCHES NE 15th ft F R E M O N T NE 15th Ef F R E M O N T 19* Head Lettuce ■ ¿ Fresh Blade & Loin End SE 20th b D IV IS IO N SE 72nd b FLAVEL M 85 oz SUPER 1* I t » 1^0 r »1“ 89* E Crest Toothpaste Vidal Sassoon Shampoo Lucerne, Assorted Flavors Ifc $-) 49 99 Itoti SLICED BACON ARM OUR FRANKS Sort or Weo» FRESH S N A P P E R ^ . FRESH SM ELT HARD SHELL CLAM S $-| 59 Boxten Single Sfcced I7oz P3 Kodak Film Ice Cream U.S.D.A. Choice Beef Uep Grew #ez Whaatia« Boneless 69* FM Q □ Q J < 69* Tenure PI EA. 49 Fweet Grove 2329 PACIFIC 1M 10 SE D IV IS IO N Oreoon Crtv 070 m o i A ll A ° SE D ,V I8 ,° * 1 Ureflon d t y - 878 MOLALLA 3966 SE POWELL Canby -1 0 6 1 S W 1«t , . th «, n i CLOVO CENTER J u is B O R O « RE O A K W BURNSIDE .» 21.» SAN RAFAEL 19WNE 122nd MILLSBORO MO SE OAK T R □□ODDI LL » « fa 3-Lb. Coffee Maxwell House, Assorted Grinds SUPER SAVER, $5 99 Fresh Bread Mrs Wright's Super Soft White, Wheat, wneai, or Sandwich sanowicn 2 .9 9 ' î £. X f SUPER SAVER Ea. Sunkist Grapefruit Large Avocados I ,txjn Pin in W lnic l.rtlTiilX i.i fiieén V.IUftu i 39« 3 , 51 PrtcM Effactfva Wad.. Fab. 10 Thru Tuaa.. Fab. 18 at Sefaways In tha Portland Araa. 8uppllaa Umltad To Ratall Quantltiaa HS} S A F E W A Y
