The Mail-Journal, Volume 19, Number 28, Milford, Kosciusko County, 28 July 1982 — Page 13

Summer

Dining out in the Lakeland area

First in a series Dining out in the Lakeland area is a favorite pastime for many visitors and residents. On the whole, the community offers a wide variety of restaurants to choose from. Milford In Milford, J.W.’s Drive-In serves a complete menu including sandwiches, dinners, ice cream and pie. It is open from 5 a.m. to 9 p.m. Monday through Saturday. Bud's Bar in downtown Milford offers short orders and sandwiches as well as beer and wine. It is open 11 a.m. to 12 p.m. Monday-Saturday. A complete menu of sandwiches and dinners is available at Harper’s Beach Bar on the Dewart Lake Road ICR 300E>. Beer and wine are also served, and the house specialty on week ends is prime rib. Harper's Beach Bar is open from 3 pm. until closing Monday-Friday, and from 11 a m. thourgh closing on Saturday The Turf Bar serves sandwiches. pizza, beer and wine from 2 p.m until closing on Monday-Thursday and from 10 a m. through closing on Friday and Saturday. The Turf Bar is located in downtown Milford The Upper Crust in Milford offers visitors pizza, spaghetti, sandwiches and a salad bar The Upper Crust is open from 9 a m to 11 pm Monday-Thursday, 9 am to 12 p.m on Friday and Saturday, and 5-10 p’.m Sunday? * Leesburg Stacy’s Sports Inn in Leesburg on SR 15 serves a complete menu of'Sandwiches and dinners Beer, wine and cocktails are also served A family room is available Stacy's Sports Inn is open 11 a.m to 11 pm MondaySaturday Eve's Lunchroom in Leesburg serves homecooked meals for breakfast and lunch. Eve's Lunchroom is open from 5:30 am to 2:30 p.m MondaySaturday. Keg's Tavern in Leesburg specializes in broasted chicken and sandwiches, and also serves

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beer and wine. Keg’s Tavem is open Monday-Saturday from 9:30 am. until closing. North Webster The Classic Restaurant on SR 13 south of North Webster offers country kitchen lunches of meat and potatoes and sandwiches and evening meals such as charbroiled steaks, barbecued ribs, seafood and chops. The Classic also offers diners a salad bar including soups and desserts. Cocktails are now also available. Meals may be enjoyed in five dining areas and banquet facilities can accomodate up to 250 guests The Classic is open for lunch from 11 a m. to 2 p.m. Monday through Saturday and for dinner 4:30-9 p.m. Monday through Thursday. Dinner is served from 4:30 to 10 p.m. on Friday and Saturday, when entertainment and dancing are also offered. On Sunday it isopen 11 a m. toßp.m. Ye Olde Pub. located off of SR 13 besides Augsburger's Food Palace in North Webster, opens at 7 a.m Monday through Saturday, and customers can choose from a complete menu of breakfast entrees including a breakfast special. At noon, daily luncheon specials are offered along with sandwiches and pizza Steaks and rib specials are served for dinner as well as a variety of other entrees. The house specialties are steaks, barbecued ribs and sandwiches Liquor, beer and wine are served, and there is also a family room. On Friday and Saturday nights, entertainment is presented, and there is no cover charge or meal price increase on those evenings The hours of Ye Olde Pub are 7 a m to 12 midnight MondaySaturday. and 12:30 p.m. to 8 p.m. on Sunday. Phyl’s Frosty Mug, located in the bam on SR 13 in North Webster, serves breakfast, lunch and supper A family room is available. For breakfast, eggs, omelets, pancakes, french toast, breakfast steaks, juices and milk are served The luncheon and dinner

menu includes daily specials, sandwiches, chicken, fish and steaks. With lunch and dinner, customers may select from a variety of beers and soft drinks to compliment their meal. Phyl’s Frosty Mug is open from 7 a.m. to 12 midnight Monday through Saturday. Grassy Creek restaurant is located on Sawmill Road, four miles southwest of North Webster. Specialties include chicken* and fish. On Friday, shrimp is featured, and Saturday specials include ham and barbecued ribs. A buffet is offered on Sunday. Grassy Creek’s Restaurant’s hours are Tuesday through Saturday from 11 a.m. to 8 p.m., and Sunday from 11 a m. to 3 p.m. Rustv Armor Bakery on SR 13 in North Webster serves rolls baked at the bakery as well as lunch and dinner which includes sandwiches and buckets and dinners of broasted chicken, fish and shrimp. Weekly specials are offered. Rusty Armor Bakery’s hours are 6 a m. to 8 p.m. seven days a week. The Palace of Sweets is located in downtown North Webster and offers sandwiches and complete soda fountain service. Their specialty is "The Big King Arthur

Big ski meet coming to Camelot Lake

By GARY LEWIS Camelot Lakes will be the site for the 1962 American Water Ski Association's Midwest Regional ski championships this coming Friday, Saturday and Sunday. The Indiana State ski championships were held there this past week end and the competition should be even more intense when around 300 skiers gather at Camelot for the tournament which gets underway Friday morning (July 30) at 7 am. ' A number of local skiers qualified for the regional and are top contenders for a trip to the nationals in their respective age groups. Skiers from the Camelot, Dewart, and Water Ski Inc. clubs will be competing. The top local talent to be on the look out for are: Kris Golden—A member of the collegiate national champion North East Louisiana University team, she is favored to bring home the gold in the open women’s overall division. The overall award involves all three

Sundae.’’ Anyone ordering this royal treat is in for a surprise. Whistles blow, sirens wail and the waitress or waiter runs outside and up and down the street with the order and then back in the restaurant. The Palace of Sweets is open 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-ll p.m. Friday and Saturday. Ye Olde Double Dip and Dunk It is a fast food restaurant in North Webster that serves short orders, sandwiches, ice cream and donuts. Hours are 5 am.-9 p.m. Monday-Saturday and 5 a.m.-2 p.m. on Sunday. Mike's Soda Shop in North Webster is open seven days a week from 6 a.m. to 11 p.m. Formerly Kern’s Dairy Queen, Mike’s Soda Shop now offers a complete line of breakfast, luncheon and dinner items, as well as sandwiches, salads, handdipped ice cream and ice cream novelties. Thirsty Barbee area boaters can stop at The Landing and have a beer or cocktail. Located on the channel between Big and Little Barbee Lakes, the Landing also offers short orders. Its hours are from 10 a m. to 11 p.m. Monday through Saturday. Barbee Restaurant and Lounge

skiing events — tricks, slalom and jump. She barely missed winning the national open division last year where she finished second. At last year’s state tourney, she established a midwest record in women’s tricks with a run of 5,680 points. She has now pushed that mark up to 6,140 out of a possible 6,500. The 19-year-old college sophomore has appeared in the

Pioneer Festival September 11-12

Visitors to the ninth annual Stone’s Trace Pioneer Crafts Festival and Regulators’ Rendezvous September 11 and 12 will have a chance to relive a bit of the past. The early settlers’ approach to life was: “Use it up, wear it out, make it do, or do without.’’ Seeing a blacksmith working at his forge or wool being carded, spun and dyed with natural materials. Watching woodworkers and carvers, dulcimer makers, potters, quilters, candle making, soap making and numerous other crafts and trades that produced the necessities and luxuries of these hearty pioneers will bring them to life. You may walk through the encampment of the 44 th Regiment, Indiana Volunteer Infantry. Visit with the Civil War soldiers and see how they lived, from their authentic uniforms and cooking utensils to their weapons of 1861 army specifications. Nearby will be a Revolutionary military encampment. If you tire of strolling the grounds, you may sit in the shade of Mary Stone's apple trees and listen to the twang of dulcimers, strains of bluegrasss music, lilting fiddle tunes, barbershop harmony, folk songs and storytellers performing on the stage of the Graydon Blue Pavilion.

■ happA hour I Opw My 11 A.M.-1 A.M., M. t Srt. 11 A.M.-3 A.M. sw. NW-11A.M. NEW $025 LUNCH SPECIALS a Featuring ... • AAon.-Fri. — Roast Beef AAanhattans • Mon. — Stuffed Green Peppers • Tues. — Ham 8 Beans W Corn Bread • Wed. — Chicken A Rice • Thurs. — Stuffed Cabbage Rolls • Fri — Beef Chop Suey SANDWICN SPECIAL • Sou* Sandwich * Soft So icrogc | Serving ... - II Come In And Enjoy Our Bountiful I LWiaitDWißlDAttT J | SOUP, SALAD ADBStIT BAH | "Al Tm Cara Ta Eat Specials" (includes Salad Bar) ww neusuN a Mon. A Tues.—Prime Rib For Two $11.95 • Wed. — Chicken $4.95 • Thurs. — Popcorn Shrimp $5.95 • Fri. — Smelt $5.95 •Sat. — Lasagna $3.95 • Sun. — BBQ Ribs $5.95 ■

is located on the Barbee Lake chain off of CR 700E. It offecs a variety of evening meals in a family room atmosphere and adult setting. Nightly evening specials are featured at the Barbee Restaurant and Lounge, which also offers a complete line of drinks, ranging from fancy alcoholic beverages to wine and beer. There is entertainment nightly. The Barbee Restaurant and Lounge is open from 8 p.m. to closing Monday-Saturday. The Pizza 2 (formerly the Pizza ria) on SR 13 in North Webster has recently added facilities to allow diners to eat inside the previously carry-out-Only restaurant. In addition, video games are available for customers' enjoyment. Pizza and submarine sandwiches are the Pizza 2’s specialties. Its hours are from 4:30-10 p.m. on SundayThursday, and 4:30 p.m. to 12 midnight on Friday and Saturday. The Dixie Haven resort located on the western shores of Lake Webster in North Webster offers a restaurant featuring "Dixie Pan-Fried Chicken” which is open from 10 am. to 10 p.m. daily.

national tournament seven times in both overall and tricks competition. She is a Syracuse native. Kim Contes — A veteran water skier, Contos has 10 Indiana state titles and last week end set a new record in the slalom event. He has been active in national competition since 1970 and captured a division of the men's overall title in 1976. He is the owner of Sportsman

Enjoy a piece of Indian frybread, a steaming bowl of ham and beans, some popcorn, or fritters cooked in black iron kettles over open fires. The family will enjoy a tour of Stone's Tavern, built in 1839. Restored now as a museum, this building was used as a stagecoach inn on the Fort Wayne-Goshen Road. It also served the community as a school house, post office, court room for horse thieves and a jail. Children will enjoy having their faces painted with Indian ceremonial paint and riding in a horse drawn wagon. A special attraction each year at this festival is the Stone's Trace Regulators' Rendezvous and muzzle-loaded rifle shoot. A row of colorful tipis, wikiups. and leantos will be set up near the rifle range. Members of the black powder gun club and shooters and blanket traders from the tristate area will exchange their wares in contests for numerous prizes. Sponsored by the Stone’s Trace Historical Society and the Stone s Trace Regulators this event will be held on the grounds of Stone's Tavern Museum, south of Ligonier, at the junction of US 33 and SR 5. Hours are from 10 a.m.5 p.m. each day. Parking is at West Noble High School, with a shuttle bus available.

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Port, a water ski shop, in Leesburg. Todd Smith — A member of a sluing family. Smith has already established himself at the age of 16 as one of the state's best ski jumpers. He owned a junior boys’ state record at 100 feet and has pushed the boys’ division record to 124 feet this year. He has also been a contender in the national tournament with a sixth-place finish |n his division of jumping. His sister, Paula, 13. has qualified for all three events in the regional and younger brother Brad, 12, has qualified for the junior boys’

Midwest reaionals explained

By GARY LEWIS A quick look at the Indiana State Ski Club program for the 1982 Midwest Regionals reveals a lot of confusing divisions and events for the average spectator. If you are planning on attending this year’s regional tournament this week end. here are some guidelines: -*• Most divisions are based on age or skill level. Open division is a classification based on an achieved standard determined in American Water Ski Association sanctioned tournaments. — Age groups for the respective divisions are: men 117-24: men II 25-34; women I 17-27; women II 28-39; senior men 35-44; veteran men 45 and over , senior women 40 and over; boys 13-16; girls 1316; junior boys 12 and under; and junior girls 12 and under. Even more confusing is the rules for each event. In a nutshell, they are as follows: Slalom Each contestant passes through a system of six buoys which alternate from the right to the left of the boat’s path. The objective is to successfully pass each buoy. When each successful pass is made, the skier repeats the trip at two miles an hour faster than the ore before until a maximum speed for the respective division is reached. To make things even more difficult, the tow rope is shortened after each successful pass. The event ends at the first miss. Maximum speeds are 34 or 36 mph, depending on the division. The skier with the most consecutive buoys is the winner. Tricks Each contestant is allowed two passes of 20 seconds each at a Sticky trick Before sewing on any emblems or patches, press the enblem into positon on the clothing with a few dabs of any white household glue. Let it set for a few minutes, then machine or hand stitch. The emblem will never turn out lopsided, and the glue subsequently washed out. FESTAL Thurs.-Sun. August 12-15 AMISH ACRES U.S. 6 NAPPANEE

Wed.. July 28.1982 —THE MAIL-JOURNAL

jump. He lives at Camelot and is a student at Wawasee High School. Jane Tully — Another member of a skiing famfly. she won the state jumping record in 1979 and in 1980 won the junior girls' national jumping title. At 15, she moved on to the girls’ division and qualified for the nationals. She holds both the state record in junior girls’ jumping and overall. Her older brother and sister, Jamie, 21, and Jill, 18, will also be competing in the regional tournament. She will be competing in all three events this week end.

speed determined by the skier. Specific point values are assigned to officially-sanctioned tricks and the judges determine the winner based on the amount of points gained. Jumping Jumping involves measuring the distance from the ramp to the point in the water the skier reaches. 'Hie skier chooses the boat speed. A jump is only scored, however, when the skier passes over the ramp, lands and skis pass a buoy marker without falling.

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Other local contenders who will be competing for a trip to the national tournament are: Marcia Jochim, tricks; Jerry Hickman, jump; Steve Plummer, tricks, slalom and jump; Jan Karr, tricks; and Bud Roby, jump. Competition gets underway Friday morning at 7 at South Lake with slalom competition and 8 at North Lake with tricks. Starting times will remain the same for Saturday and Sunday. Sunday’s competition will feature most of the top-notch veterans with open and advanced divisions. Admission to the regional tournament is free.

Overall Overall competition involves points received in all three events. Each performance is compared with a National" Overall Performance Standard (NOPS) —a standard determined by the average “exceptional performance’’ rating and the national record for the given division. All of this is determined before hand and each individual performance is compared to the NOPS and are added together to obtain an overall score. The highest overall score, of course, wins.

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