HOME & LIVING
TUESDAY, MAY 3, 2022
HENRY’S
Continued from Page B1
Carr’s continued as a
vital part of downtown
until one cold winter night
in mid December 1922
when fi re broke out. The
building was a total loss
and damages amounted
to nearly $85,000. In less
than a week a huge wind-
storm hit downtown La
Grande and portions of
the remaining building
were blown onto the Star
Theatre next door, causing
signifi cant damage.
Carr was not going to
give up. He hired a con-
tractor named Kelly, who
had constructed both the
Presbyterian and Epis-
copal church buildings,
to construct a new two-
story building for his
store. In May of 1923 the
building, named the Henry
Building, in honor of J.C.
Henry, was opened to the
public. Carr remained in
the furniture business until
1927 when he retired and
became manager of the
La Grande Building and
Loan company. Although
no longer at the furni-
ture store, Carr remained
part owner with his new
partner, Charles Roehm of
Seattle, acting as manager.
By November of 1931
Roehm decided to sell his
interest back to Carr who
stepped back into the busi-
ness as manager. Only
nine months later Joe Carr
died of heart disease.
Following the death of
Carr the business was fur-
ther organized with Ed
and Clark Fitzgerald oper-
ating it until November of
1942 under the name of
Fitzgerald Furniture Com-
pany. The building stood
empty until mid June of
1943 when Doyle B. Zim-
merman became the new
owner of the business.
Doyle, the son of Clyde
Zimmerman, had been
operating a hardware store
around the corner on Fir
in the adjoining building
for about 10 years. In
addition to hardware he
now planned to expand
and carry a complete
stock of furniture. Unfor-
tunately in 1953 Doyle,
age 46, suff ered a heart
attack and died.
Following his death,
Zimmerman’s con-
tinued at 1315 Adams
under the management
of Irma, Doyle’s widow,
and Werner Hildebrandt.
Hildebrandt had been a
former salesman at Turn’s
Furniture Store located
in the old J. C. Penney
building at 108 Depot next
to Modern Laundry.
This building that was
meant to be especially
built for a furniture store
served as such for many
generations of families.
The story of the building
also shows the connec-
tions of generations of
businessmen who worked
beside each other to make
downtown La Grande a
thriving welcoming place
to shop and the town a
desirable place to live.
Keep looking up!
Enjoy!
█
Ginny Mammen has lived in La
Grande for more than 50 years
and enjoys sharing her interest in
the history of people, places and
buildings.
Come Check Out
Our New Location
& New Menu!
THE OBSERVER & BAKER CITY HERALD — B3
Mac and cheese gets an upgrade
By GRETCHEN McKAY
Pittsburgh Post-Gazette
It’s hard to go wrong
with macaroni and cheese.
A staple comfort food, its
cheesy goodness is loved
by kids and adults alike, for
lunch, dinner or a late-night
snack. Even the blue-box
variety can hit the spot in
a pinch. But to really take
it to the next level, you
really should go all out
with a rich, homemade
cheese sauce.
This recipe gets an ele-
gant upgrade with the
addition of fennel, an aro-
matic veggie with a lico-
rice-like fl avor and crunch
that reminds you of celery.
It gets a quick braise in
Marsala wine, which
makes it sweet, and the
leftover cooking liquid
is then used to make the
creamy sauce with mas-
carpone and Swiss cheese
instead of the traditional
cheddar. Diced ham steak
— leftovers from an
Easter ham — make the
dish even more of a hearty
keeper.
The original recipe
calls for making the
mac and cheese in a but-
tered casserole dish, but
I made it a one-pot meal
by combining everything
in the 12-inch cast iron
skillet used to make the
cheese sauce. I also used
shredded Swiss instead of
the recommended grated
Gruyère.
Don’t skimp on the pan-
ko-and-Parmesan topping:
It adds a delicious crunch.
Gretchen McKay/Pittsburgh Post-Gazette/TNS
Mac and cheese gets an elegant upgrade with braised fennel, Swiss
and chunks of ham.
CAMPANELLE
GRATIN WITH
HAM AND
BRAISED
FENNEL
1/4 cup all-purpose fl our
2 cups cooking liquid
from braised fennel
1 8-ounce container mascarpone
1 cup grated Swiss cheese
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
For fennel
For assembly
6 cups water
4 small fennel bulbs, sliced
1/4 cup sweet Marsala wine
2 fresh bay leaves
1 tablespoon kosher salt
1 tablespoon kosher salt
8 ounces dried campanelle pasta
6 ounces ham steak, cut
into 1/2-inch dice
1/2 cup panko bread crumbs
1/4 cup freshly grated
Parmesan cheese
1 tablespoon extra-virgin olive oil
For sauce
1/4 cup unsalted butter
Prepare fennel: Place water,
fennel, Marsala, bay leaves and
salt in a 4-quart saucepan and
bring to a boil. Reduce heat and
simmer until fennel is tender,
about 15 minutes. Strain, reserv-
ing 2 cups of cooking liquid. Set
braised fennel aside.
In a large cast-iron skillet,
prepare sauce. Melt butter in pan
over medium-low heat. Add fl our
and stir until fragrant and golden
brown, 3 to 5 minutes. Gradually
whisk in reserved fennel liquid.
Bring mixture to a boil and
cook until thickened, about 5
to 8 minutes. Add mascarpone,
Swiss, salt and pepper, then stir
to incorporate. Keep warm while
you prepare pasta.
Preheat oven to 350 degrees
Fahrenheit. Bring a large pot of
water seasoned with 1 table-
spoon of salt to boil. Add pasta
and only partially cook for 4
minutes, stirring occasionally
(it will continue cooking in the
oven). Drain pasta.
Mix pasta with braised fennel
and ham in the skillet with the
cheese sauce. Stir to combine
well, making sure all of the
pasta is coated in sauce. Cover
with panko and Parmesan, then
drizzle with oil. Bake until top is
golden brown and pasta is bub-
bling, about 35 to 40 minutes
Serve hot.
Serves 6.
— Adapted from “Lush Life:
Food & Drinks From the Garden”
by Valerie Rice (Prospect Park,
$35)
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541-963-0265
888-843-9090
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1408 N Hall Street
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103 Announcements
TUESDAY, MAY 3, 2022
DEADLINES:
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DISPLAY ADS:
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Publication Date
103 Announcements
WANTED TO BUY
Black & White Photographs &
Postcards, License Plates and
License Plate Toppers,
Hunting/Fishing Collectibles.
Also buying interesting small
collectibles + Antiques.
TODAY
Will be in town
week of May 8th
Get more
Local News
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Dollar Tree
Black’s Distributing
Ryder Bros
VFW
Baker Elk’s Lodge
Main Event
Lefty’s Tap House
Baker City Fire Dept.
Haines Sell-Rite
Idle Hour
Salvation Army
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104 Community
Calendar
VFW POST 460
Every 1st and 3rd Thursday
of the month at 7pm.
Corner of Main at Birch in Union
LA GRANDE LIONS CLUB
Meets 2nd & 4th Monday
of each month @ 12 PM
Union County Senior Center
1504 N. Albany St., La Grande
PINOCHLE
Fridays at 6:30 p.m.
Senior Center
2810 Cedar St., Baker City
Public is welcome
Baker County United
“freedom rallies”
3rd Thursday each month
6 p.m. at the Sunridge
1 Sunridge Lane.
The public is invited
KEY OF DAVID
Starting May 7th - 2PM
Baker County Library
Taught by:
Gary Robinson
& Blaine McKnight
Kiwanis Club of Baker City
Tuesday at 12:00 PM
Sunrige Inn Restaurant
1 Sunridge Lane
For more information call:
(541) 523-6027
ROTARY CLUB
of Baker City
Meets every Monday
Noon - 1 PM
Baker Towers
Meeting Room