Port Aransas South Jetty (Port Aransas, Tex.), Vol. 28, No. 3, Ed. 1 Thursday, January 15, 1998 Page: 5 of 18
eighteen pages : ill. ; page 20 x 12 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
^ort Aransas South Jetty
Island Life
T hurspay. January 15.1998
.
i!,,Tops in tennis
; • „ The first annual Holiday Mixed
Doubles Tournament drew
players from near and far. The
<>!', winning team was that of
'll" former Port Aransas High
School state champion Shana
Mora-Heard now of Austin and
• Keith Weber of Indianapolis,
Ind., above. Runners-up were
Rene Lopez, also a former
.i, ri tennis champion from PAHS,
and Stephanie Kenigsburg, at
, , right. The tournament, held
J(,,i Jan. 10, di4w 17 teams and
;i some hign quality competition
according to Rob Peterson,
tennis pro and tournament
l.., director, of the Island Tennis
Club Another mixed doubles
* •, j tournament, this one with cash
prizes, is planned for Feb 14
and 15. (Staff photos by
;,j. Murray Judson)
Former state champ comes home
to take mixed doubles championship
A former state champion from Port
Aransas who is four months pregnant
and a Winter Texan from Indianapo-
lis, Ind. teamed up to take the champi-
onship in the first annual Holiday
Mixed Doubfcs Tennis Tournament
Saturday, Jan. 10.
Shana Mora-Heard of Austin and
Keith Weber of Indianapolis defeated
Stephanie Kenigsburg and Rene
•Lopez, both of Port Aransas, 10-7 to
take the trophy. Mora-Heard and We-
ber each won dinner for two at Sea-
food and Spaghetti Works
Mora-Heard is a former state singles
champion from Port Aransas. She is
-expecting her second child this spring.
She has kept up her tennis since high
school, which enables her to play dur-
ing pregnancy.
Her partner, Weber, has been on the
courts since well before Mora-Heard
was bom, and while he's not revealing
his age, he retired a long time ago.
Consolation winners were Simon
and Delese Hodgson of Corpus Christi.
They defeated Chris Cable of Rockport
and Patti Greenlees of Portland 10-3.
“It was a great turnout and great
competition," said tournament direc-
tor Rob Peterson of the Island Tennis
Club which sponsored the event.
The only down side to the tourna-
ment was that there were not enough
juniors to make a contest. “Most of
them are still playing basketball,”
Peterson said.
Other adult mixed doubles teams in
the tournament were Murray Judson
and Mary Woods. Kim Henkel and
Peggy Peterson. Bee Johnson and Jim
Edmonson. Becky Estoll and Jim
Anderson. Joyce and Dale Christensen,
and Lois Dupnik and Jim Samuels.
Next on the Port Aransas tourna-
ment circuit will be the monthly adult
doubles tennis tournament for fun
which is held the first Saturday of each
month. That will be Saturday, Feb. 7.
A Valentine's Day Mixed Doubles
Shoot-out for adults will be Saturday
and Sunday, Feb. 14 and 15. Teams
from the area are being invited to
compete in that event which will fea-
ture cash prizes for the top two teams.
A portion of the proceeds will be used
to buy shirts for the Port Aransas High
School Marlin tennis team.
For more information on the
Valentine's Day tournament, call
Peterson at 74-3572.
Hiking on Seal Island
| Editor's note: The following col-
j? unin is submitted via e-mail from
’ ^iihoard the R/V Yuzhmorgeologiya.f
Livingston Island is quite unlike
Seal Island Seal Island is a dot com-
pared to Livingston. Seal Island is not
glaciated. Livingston has 5,000-foot
high mountains, permanently sheathed
in ice. There is a peninsula on the
north shore of Livingston and at the tip
of that is Cape Shirreff. It is there that
our new camp has been established so
that we can abandon Seal Island to the
.rockslides penguins and seals. Cape
*Shirreffisatruly beautiful place Most
‘of the hills there lose their snow cover
in the summer when we visit. They
%-yfise stark and brown out of a plain,
which is dotted with steams of melt-
/Owater and covered wnh green mosses
^and orange lichens. Wisps of mist
march along the plain like sea smoke
on land. The vista is vast. People
walking ahead of you disappear in
perspective to insignificant dots. The
sea surrounding the cape is dotted
with icebergs.
Cape Shirreff is a SSSI, a Site of
£ Special Scientific Interest under the
Antarctic Treaty. Its huge and grow-
ing population of Southern Fur Seals
as well as other seals, penguins, and
sea birds, makes it vulnerable to dis-
turbance gnd pollution and therefore
special rules govern human activities
on the Cape.
Island
observer
|
If1
• S>.
Pwrfemwr Daniel Torres of the-
Instituto Antartica Chilena (INACH)
Jfirst went ashore there in the late,
|l960’s. Chile established a tiny camp
)here. occupied only in summer
Tony
Amos
months, and then not every year
Daniel was there this year with four
Chileans, living in acozy orange hous-
ing module, looking like a space cap-
sule. Last year we (the US Antarctic
Marine Living Resources Program, or
AMLR) established our camp nearby,
built on-site out of wood, housing six
people. I wrote about this last year in
an Island Observer column The pur-
pose of these camps is to allow close
study of the fur seals and penguins,
and especially how they forage for
prey and what prey they cat (mostly
krill). My part of the study is not to
stay ashore, but to go to sea around the
islands and study the ocean circula-
tion, salinity, and temperature. This is
done in cooperation with other scien-
tists looking at the krill, plankton, fish,
seabirds, and whales to see if we can
find patterns to their food supply and
what governs those patterns.
On eachtruise there is an opportu-
nity to go ashore, become Sherpas for
TwtiMKTHW“ltT
one of the Chilean scientists to see the
sights. At this time of year hundreds
of baby fur seals are to be found all
over the beach and up on the rocks.
Females and sub-adult males are also
numerous.
The babies are left unattended while
the mother goes to sea to feed and
produce milk for suckling. The males
are very aggressive and Serge, our
guide carried a ski pole with him to
fend off any seal that might attack. We
stuck pretty close to Serge!
One unfortunate female had disap-
peared for eight days and her pup was
in danger of starving. This day she
returned, but was grievously wounded
on the neck from an encounter with a
leopard seal To the relief of the Chil-
eans. the pup began to suckle, but the
outcome for mother and pup was not
good.
We passed by huge whalebones that
littered one beach In one jawbone, a
baby seal was curled up, sleeping.
Another area far from the sea was a
muddy "wallow" wheredozensof huge
elephant seals were going through their
molting period.
I must cut the description of our trip
short here because I must prepare for
a station and because e-mail is very
expensive to send (via INMARSAT)
from Antarctica. Presently we are
doing station 24 with only 83 left to
go. Outside it is overcast, fo^gy. and
gel U malice wer- a targe swell is causing the ship to roll.
plgie the place, mindful of the rules.
On our first visit we were lucky to
■*• sunshine and after helping
l I went on a hike with
Wish I were back on the Cape!
Tony Amos is a physical oceanog-
rapher at The University of Texas Ma-
rine Science Institute in Port Aransas.
Savor flavor of Italy at ’Hot Plate'
New at The
141 W. Cotter Choose from ft variety^ 16.00 ♦Tax
th Jetty: Note Cubes!!
I’ve always wanted to go to Italy.
Maybe someday I’ll get there. For
now, there's a little bit of Italy that has
come to Port Aransas. “From the
Gulf of Venice to the Gulf of Mexico”,
as their business card proclaims, the
Venetian Hot Plate restaurant brings
fine Italian cuisine to us right on the
confer of Qeach and Station streets.
The Hot Plate in their name refers to
some of the dishes which are served
on a cast iron plate hot. hot, hot at over
350 degrees Fahrenheit.
The minute you step through the
door, you know you are in for a spe-
cial evening.. The decorations make
you feel that you have been magically
transported to Italy. The warm tile
floors, the grape vines hanging over
the cozy bar and adorning the specials
board, the cool green walls decorated
with art pieces, the soft lighting, the
gentle sounds of music, and the at-
tractive table cloths dotted with red
and white napkins all combine to cre-
ate an inviting atmosphere.
Many businesses use the words
"come early and save" to entice shop-
pers. The motto for this friendly res-
taurant might well be “come early and
savor". One of their best features is
the early diners’ menu which is avail-
able from 5 to 7 p.m. Sunday through
Friday (closed Monday). The entrees
available during this timeframe in-
clude pasta, chicken, veal, seafood
and fish offerings. Just to tempt your
tastebuds, here are a few: fusilli
primavera, fusilli pasta tossed with
fresh sauteed vegetables in a fresh
tomato basil sauce for $4.95; fettucine
al polio, fettucine tossed with sauteed
chicken breast and fresh broccoli in a
light cream sauce for S6.50; chicken
marsala, sauteed chicken breast fin-
ished in a mushroom marsala wine
sauce for $6.95; veal parmiagiano,
breaded veal finished with fresh to-
mato and melted mozzarella for $7.95;
and gamberetti al vino bianco, jumbo
shrimp sauteed in a garlic butter white
wine sauce for$8.95. You really need
to make it a point to drop in during this
time to sample these and more for an
early dinner treat.
My companion and I arrived too
late for these early dining options, but
our charming server, Laura, provided
us with menus and described the
equally enticing specials of the
evening which included grilled am-
berjack finished with artichoke hearts,
black olives and fresh diced tomato;
16 oz. roasted veal chop finished with
brie cheese and portobelo mushrooms;
and salmon filet topped with a triple
citrus sauce served over sauteed snow
peas and bok choy.
As our mouths watered over these
possible entrees, Laura suggested we
begin our feast with a pasta selection,
and we chose one of the house spe-
cialties, tortellini Linda, which is
tortellini stuffed with ricotta cheese
and finished in a walnut gorgonzola
cheese cream sauce with parmigiano
cheese, menu-pneed at $9.75. Other
antipasti (appetizers) included
gamberetti al chardonnay, shrimp sau-
teed with garlic, diced tomato, black,
white and red pepper, chef s spices
Tennis bunch
adds a session
The Port Aransas Tennis Associa-
tion has added a second morning ses-
sion to its five day a week schedule.
Adults are invited to the Port Aransas
High School tennis courts weekday
mornings at 7:15 a.m. and 11:30 a.m.
for “pick up” games. Most games are
doubles. Advanced players are invited
to Wednesday evening sessions at 6
p.m.
Players should bring their own rack-
ets and balls.
The Association is a “hardly orga-
nized” group of adults who like to play
tennis for fun. There are no dues and
no meetings, only tennis. The group
does hold a monthly tennis tourna-
ments on the first Saturday of the
month. The weekday games and the
tournaments are open to any and all
adults.
For more information, call Jim
Anderson at 749-5874.
On THE
Town
Sally
Hillyer
749-5131
A
‘Friends A 96o«
■ fall MTvica salon and bootiqtM
Tull fitryfct Sates
<>rovidiod:
• complete hair and natural
nail care
• facials and skin treatments
• therapeutic massages
Please call to schedule an
appointment
Walk-ins are always welcome
ft floutiow Offrrip* :
■ a variety of cWfHIng and
accessories
• plus size apparel
• jewelry
• unique gifts
All Christmas Items
50% OFF
403 % fllbfrr 740-4704
(grown fresh on the premises) and
chardonnay wine sauce for $6.25; and
vongole al vino bianco, fresh little-
neck clams steamed in a white wine
seafood broth with garlic, herbs and
croutons for $6.85.
After allowing us time to savor the
'first course, Laura suggested we try a
refreshing insalate (salad). We chose
thedellacasa which is the house salad
served with tomatoes and fresh
julienne vegetables tossed with olive
oil and six year balsamic vinegar for
$3.25.
Looking over the menu, which is
too extensive to list completely, we
considered polio (chicken) dishes such
as polio al rosmanno, chicken breast
filled with ham and mozzarella slowly
cooked in a white wine rosemary and
fresh garlic sauce for $9.95; vitello e
manzo (veal and beef) dishes such as
vitello ai peperoni, sauteed veal
scaloppini finished with flame roasted
sweet red peppers, onion and white
wine for $13.50; or, one of the most
popular choices, filetlo ai funchi
porcini, 8 oz. choice center cut filet
mignon pan seared and finished with
imported Italian porcini mushrooms
for$ 17.50; and pesce (seafood) dishes
such as gamberetti al brandy, sauteed
jumbo shrimp finished in a mush-
room brandy cream sauce for $14.95.
The pasta section of the menu in-
cluded many traditional pasta dishes
raised to a new level by the expertise
of the chef, including spaghetti alia
carbonara, spaghetti finished in a sau-
teed bacon, cream and egg sauce for
$9.25; rigatoni alia bolognese, rigatoni
tossed with their own northern Italian
bolognese meat sauce for $10.25; or
linguine del golfo, linguini tossed with
sauteed shrimp and scallops finished
in a fresh tomato basil sauce (or cream
sauce) for $10.75. All pasta dishes
are served with a house dinner salad
and most are available in half portions
for children.
Be sure to inquire about the daily
dolci (desserts) as the chefs specialty
is pastry!
If you decide to take this “trip to
Italy”, you can be assured the owners
Linda and Maurizio Halioua will do
everything possible to ensure your
relaxed dining pleasure. Trained in
Italy, chef Maurizio returns annually
to study with the finest chefs. The
wait staff, Laura, Josh and Dylan, will
tend graciously to your every need
and Domingo and Mark assist in the
kitchen to artfully prepare your selec-
tions. The restaurant opens each
evening except Monday at 5 p.m. If
you desire more information or to
make a reservation, you may call them
at 749-7617.
Pleasant dining!!!
Tomato-Spinach Soup
1 1/2 t. olive oil
3/4 c. chopped onion
1 garlic clove, minced
1 1/2 c. salsa
1 c. tomato juice
11. sugar
2 (14.5 oz.) cans whole tomatoes,
undrained and chopped
1 (10 3/4 oz.) can condensed to-
mato soup, undiluted
1/2 (10 oz.) package frozen
chopped spinach
Vegetable cooking spray
Coat a large Dutch oven with cook-
ing spray; add olive oil, and place
over medium-high heat until hot. Add
the onion and garlic; saute for two
minutes. Add remaining ingredients;
bring to a boil. Cover, reduce heat,
and simmer 10 minutes or until thor-
oughly heated.
Annual Chili Cookoff!;
Super Bowl Sunday
$1,75 drinks to the Cooksf
$200.00- 1st Prize
730 Trout, Port Aransas, Texas
749-4254
£<vttty ^cid
’Tfteuu
Sunday - Friday
5:00 till 6:30 PM
APPETIZERS
1/2 lb U-PEEL-UM SHRIMP $5.50
FRIED FISH BASKET $2.95
FRESH TORTILLA CHIPS & SALSA $1.75
CRAB-STUFFED MUSHROOMS $3.95
RICHARD S ONION BREAD $1.95
ENTREES
(WITH SOUP & SALAD BAR)
SPAGHETTI $6.25
WITH TOMATO SAUCE, MEAT SAUCE, OR MEATBALL
LASAGNA $6.50
GRILLED OR BLACKENED CHICKEN $6.50
CHICKEN PARMAGIANA $6.95
FRIED SHRIMP, OYSTERS, OR BOTH $7.95
ALL-U-WANT FRIED FISH $7.95
GRILLED OR BLACKENED FISH $8.95
BIG SEAFOOD PLATTER $10.95
WITH FRIED SHRIMP, GRILLED SHRIMP,
CRAB CAKE, FRIED FISH, & FRENCH FRIES
DRINK SPECIALS
DOMESTIC BEER----$1.50
EXOTIC BEER—$2.25
MARGARITAS—$2.50
HOUSE WINE-----$1.75
WELL DRINKS------$2.00 „ ^ -
MARTINIS-MANHATTANS-OLD FASHIONEDS -$2.25
—*H4S MENU NOT VAttfr-
WtTH OTHER DISCOUNTS
Seofadct s4ttd
SfuufAetti TOt
710 S. ALISTER ST.
749-5666
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Judson, Mary. Port Aransas South Jetty (Port Aransas, Tex.), Vol. 28, No. 3, Ed. 1 Thursday, January 15, 1998, newspaper, January 15, 1998; Port Aransas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth623587/m1/5/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Ellis Memorial Library.