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Newspaper Archive of
The Issaquah Press
Issaquah, Washington
November 9, 1983     The Issaquah Press
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November 9, 1983
 

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Page 6 - The Issaquah Press, Wednesday, November 9, 1983 These sculptures are tall, strong, shiny and taste great by Phil Johnson U. W. intern The art of making chocolate sculptures involves delicious substance and pour- ing it into a mold. It takes precision, constant attention and a natural feel for its of the few who have what it Yes, Bell creates chocolate takes to sculpt is David Bell, space needles. His latest ver- 19-year-old baker at Original sion, made in a day-long Ellen's restaurant in Gilman demonstration last week at to exactly the temperature at which it can be shaped and molded, will crystalize con- sistently and leave a shine on before they can do it. And most rely on a $4,000 temper- ing machine that holds the chocolate at 98.6 degrees." meals for the family. He be- came particularly interested in making desserts. "My spe- cialties were grasshopper pie sells for $225. Each one takes , about eight hours to make -- four hours to make the parts and another four hours to as- semble them. Why would people buy them? "I think they would be good for ritzy parties where people can just more than heating up the r physical characteristics. One Village. David Bell and the smaller version of his edible Space Needle. 'Warm Neighbor' helps pay heating oll s the Seattle Center, now stands on display in the real Space Needle's ground floor lobby. The all-chocolate sculpture is an impressive show of art, structural design and technique. Bell's talent comes natural- ly. He makes his own sculp- ture designs and has developed his own methods of putting the sculptures to- gether. But more important, he has mastered the art of "tempering" chocolate by touch. Tempering means melting chocolate without overheat- ing it, and bringing it down its surface. If the chocolate is overheated, cocoa powder will begin to separate out and the surface will look dry and grainy. It may also burn. And if it is molded at the wrong temperature, it will crystalize unevenly which gives is no structural strength. The secret to working with chocolate is in tempering, gays Ellen Mohl Barouh, owner of Original Ellen's, and David Bell's boss. "David can temper chocolate by touch, and there aren't many who can," she said. "Most people have to study pastries for ten years David Bell has been at it for only two years and uses his lips to tell him when chocolate is at the right temperature to work with, which he says is more ac- curate than a machine. "I can tell by consistency, the way it will take a shine, and I'm at the point where I only need to hold it up to my lip a couple of times," he said. Bell was born in New Orleans, the sixth of nine children. His family moved to California, Canada and Miami before settling in Issa- quah in 1974. He got his start in the kitchen by helping his mother Joan Bell prepare and cheesecakes," he said. Bell started making chocolates at Original Ellen's two years ago, when he was shown how to temper chocolate by a retiring'chef. Until recently he was also the lead preparation cook. Three months ago he took over the entire pastry department where he bakes cakes and makes other desserts as well as the chocolates. Making space needles was Bell's own idea. "I got into (them) because Ellen asked me to make something eye- catching for our chocolate display case," he said. A 22-inch tall space needle walk over and break off a piece," Bell said. Bell also makes "lace hearts" out of white and milk chocolate that are often used for the tops of wedding cakes, and he makes chocolate boxes that hold four candies each, which he decorates with hearts, flowers and words like "Mom" and "I love you." Someday Bell plans to make a Victorian-style house out of chocolate, with bay windows, porch, tile roof and shingle siding, which would require making thou- sands of individual parts, he also wants to produce Llr' ii CHUCK ROAST BONELESS, USOA CHOICE BEEF 001.39 ! OPEN g AM to g PM DALLY i ml LEAN GROUND BEEF flowers in vases, semi-sweet and chocolates together. Chocolate scul a science and an art to "Its kind of like working] lab. You're things, working end product," he said. "1 have to utensil I use any odor (from other it will get into the batch of chocolate. one drop of water in of chocolate can ruin temper." Will he make a career of space needles and chocolates? David sure. "I don't know if I'll use this to get me college and go to else (like business o hefTing) or stick But for right now happy with what I'm doing; In an effort to help needy sistance program was one of simply donating an amount individuals pay their gas bills the most successful in the with the payment of their gas SHRIMP MEAT *4 I)8 CLAUSSEN PICKLES 1 ALASKA FROZEN .................................. tg. e WHOLE OR HALVES, 32 OZ ................ a. during the heating season, United States, raising more bills. Customers will receive  .. Washington Natural Gas than $194,000 to help over bill inserts through February. ALMADEN fARIETALS!!!I!!sI!!Loi! Company and th.,Salvation 5,OOOpcop}einneed. AIt contributionswillbetax ( EER& WINE') Army announce ih second " .... Beginning in November, deductible. Funds will be e .750ML.. annual Salvation Army Washington Natural Gas available for distribution to .,,, .. ALMADEN 3 LTR WHITES *6 4? WashingtonSalvatinWarm Neighbor Program.To be administeredArmYNatural,sWithinbYfive.the customers will be able to par-tic]pate in the program by vemberthse inl 5.need starting No-   FUII.BLACKAsE[ABEI"  .99 FARRON RIDGE :I'ABLE WIN!S BCENIINNGB'LARNC'cGHALIoMBARD' ' ,wILI,ER%;EED' ... $389 county servicearea, the pro- Well water tests o,s LE DOMAINE CHAMPAGNE gram will establish a fund to UT OR EXTRA DRY, 750 ML ................ ii Ill II I I II ,tSwi:lltasefilhteavroeidn, enf:ebdy Conti:uedfromPagel frTEXA S PINK 00,PRODUC_00I BUMBLE BEE( GROCERY ) CSzH a 20 percent reduction this EPA s current invest]An- vironment. year m federal energy non" n ' " , poi ts out Dr. Tapp, / (RAPEFRUIT //, ,'Mj [ TUNA -- SUGAR assistance funds. "it would be prudent at this Residents are being asked The program's funding time for the Health Depart- to complete and return their / 5expects tl 1 bOr' t O will come from voluntary meat to survey the drinking surveys by November 11, 6.5 0Z__01L OR WATER PACK PEPSI contributions by customers, water supplies under our 1983. Testing of selected company employees and a jurisdiction." It is expected wells and environmental sur- FOR  DIET PEPSI matching donation from coy- that the two agencies' investi- veying is planned for the porate shareholders of up to gations will complement each week of November 28. The $20,000. other and assist in identifying Health Department  ROMAINE ] V dr' / IllWml==llli ' *Vf Last year Washington whether there has been any laboratory results to be Natural's winter energy as contamination of the en_ available in early 1984 ]LETTUCE BUlTER LFTTUCE | BAKER'S W2 LITER| Oil I @DI IV 1200i0000'9 l ''" 1 "'-'"' DRAFTING TABLE I SWEET, 09 FLOU & C HAl R SALE.= CHIPS , R $ P A6E RVA FR'TyNIO(A L ' ' ' RADISHES & GREEN 0NJ0NS' 3 "' 89 / CHOD OZ. t ! FLAK65 TABLES ] DANISH SQUASH ............  ............... 4...1 / I FRESH BEANSPROUTS ......................... .49* [ o...-JUICE COCKT@ALANcRSARApLE. 480z.'1.49 BAKE,S COCONUTPEEMIUM, ,40z ........... '1,_ Quality Construction FRESH GREEN BEANS .............. LB. S9 # STRAWBERRY PRESERVES wEsZERN FAMILY ........ '1. DIAMOND WALNUT MEATS 160Z ............ ''' Colors:Built to laStred,awhite,lifetimeblack CUT GREEN BEANS vESOSkCEM, z . ............... 4111 SEEDLESS RAISINS WESE L .............. 12.69: ....................... 41' NIBLETS WHOLE KERNEL CORNoz .49* CANNED MILK WESTERN FAMILY, 130Z . s99 (SERVICEDELI) BAKE,SSEMI-SWmCH0C0LTf.z q.99 .... .......... '1." .., KRUSTEAZ PIE CRUST MIX ooz ............ :' Reg. $155 NOW CRISCO lllVll[:lllllOU/Idl)IrlMltl BUTTERREGULARFLAVoR,OR 3 LB.. ....... $11.69 KRAft MARSHMALLOW CREME  oz .......... 69'!',: 80 FRONT STREET SO. - ISSAQUAH PORK BLADE STEAKS FRYER BREASTS SOUTHERN GROWN 001.29 001.39 MEAT BEEF STEW MEAT oso, c.o., '1.89 BEEF CROSS RIB ROAST o,,ssoo,c.o, ...... ,'1.9 FRESH FI OF SOLE ............................ ..'2.S8 "PLAN HOLD" DRAFTING CHAIRS 402CH GraphicArtsChair S14(I Maximum seating comfort, available in 4 colors Reg. $185.50 NOW 400 CH Airlift Chair S99_ ntcal seatm Reg $305 50 NOW   V Th ultimate in tech ' " g " ' " ALL OTHER TABLES,C TABORETS & LIGHT BOXES I BELLEVUE0000 DOWNTOWN BELLEVUE CROSSROADS 100 108th N.E. 156th N.E. & N.E. 8th 453-8959 746-1576 A&H BAKING SODA 160Z ...................... 45* MJB INSTANT RICE oz .................... KARO RED LABEL SYRUP oz ............. *1.$9 OXYDOL POWDERED DEI'ERGENL4oz RUSSER _ -- ( DAIRY )  FROZEN FOODS_ i DELILOAVES , f t0 MEDIUM PUMPKIN 0,ive-Pickle&Pimento-Polish. Dutch-ltallan-Ham&Cleese ..  * II f CHEDDAR CHEESE CUSTARD PIE RUSSER BEEF BOLOGNA ............... ,'2.79 ,=. ,,oz. i,-I COLUMBUS MORTADELLA; ............ .'3.19 ......... .69 wEHIT00DA'006L0000pIN012o z ............. . FOUR BEAN SALAD .............................. .'1.29 WESTEFINFAMILY ----- MRS. SMITH'S CREAM CHEESE oz .......... ' .... .17  s" PIE SHELLS .oz ................. .. RUBScHALAGER BREADS ............... . ?9 # FIVE FLAVORS ileal al.t. BIROSEYE Pflceseffectlve Nov. 9to 15, 1983. We reservethe r ghttolimlt.. .. I)ARMES N WEDE 5oz ........ r $1029 ' &.RMI ............. '.':;.' BALLPARK FRANKS MEAT OR BEEF, IBOZ. '1.48 H/GRADE LUNCHMEAT 12 0Z.. ALL VARIETIES ................ r. 95 # WEST VIRGINIA BACON ,0, ...................... ,.'2.98