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Adventures in Business
Good' Food...
Q
Plus Beauty
]By NICHOLS FIELD ILSON
In 1938 Dorothy and Elmer
vVilke bought an unattractive
80-year-ohl bungalow in Holly-
wood and transformed it into a
quaint beautiful New England
style dining place. They called
it Colonial Inn.
In their first menu Mr. and
]'Irs. Wilke stated their ideals in
these words: "In our quaint cot-
tage we have endeavored to
create a restful and harmonious
atmosphere wherein our guests
may find a refuge from the rush
and confusion of modern life,
and quietly dine in the spirit of
yesteryear . . . We want you to
leave Colonial Inn with a sense
of complete satisfaction.
They succeeded beyond their
fondest expectations. Seating
only 60 guests word-of-mouth
advertising quickly filled the
little place of beauty with long
waiting lines. Luscious fluffy
chiffon pie was one specialty
that brought fame. This corres-
pondent wrote a nlagazine arti-
cle that was widely reprinted
telling of the good food attrac-
tively served. Dale Carnegie
mentioned the XVilke's and their
famous pies in his syndicated
newspaper column along with
the great Oar of the Waldorf.
As Mr. Wilke comments, "I be-
lieve that the public is just as
hungry for beauty as it .is for
good food, ond when a dining
place appeases the guest's hvU -
ger witl good food attracti Y
served and at the same time
satisfies the hunger for beauty
by creating a quiet and restful
atmoslhere wherein that guest
dines, then and then only does
the guest leave 'with a sense of
complete satisfaction.'"
The Colonial Inn was a suc-
cess. The Wilke family future
was cettain, and in the summer
of 1945 Elmer and Dorothy
XVilke determined upon a year's
vacation. They visited New York
and the east, learning about
other famous eating places and
enjoyed their beautiful home at
Laguna Beach. Travel, research
and a thoughtful period of rest
and meditation prior to launch-
ing an expansion of their basic
idea of combining good food
amidst beauty.
San Ma:ino was wisely chosen
for their new enterprise, known
as the Colonial Kitchen. San
hlarino famous for the Hunting*
ton Library and one of the finest
residential c o m m u n i t i e s in
Southern California.
They bought a business prop-
erty gas station and adjoining
brick building on HUntingtom
Drive and as they had so suc______..
A 2 ." felt Art Vt$ffOl$ TO
ICALIFORN00A
,UTtFUL $TOlliC fASULOUS OLD fPAHIt¢ ACDA,
.OS $CN*€ AI41AIO C4tNY. SUNINIL
w[S. Im<At tAt CACIUS. MI & VAtttY VliV/,
NO AleUt COUNIt Y FOO ¢t '¥ gal. W As. O
t W¢$1 140,!YAIlY¥ lltf qALIY V'¥tON FODEIL
MERCY HOT SPRINGS
IN T/dll FO0 S"
WRIT t MOW log Ilescx,atleul
BOx 3, Dos ]Palos, Calffermla
"Come wlen you are well and
you ult not have to come
wh, yOU are ,sick,"
F FR...BUSINESSES FOR
EE -- CATALOGUE -- !
I
fr by ewes, rum #mn,.u I
i
1 4o w s,, &,e.k.#. . I
lt sumw Sr4J, Fr,,mcl@ce 4, odin. [
FAGE 2--MAOAZINE CALIFORNL
cessfulIy done in Hollywood in
earlier days, they converted this
property into a neat, trim and
inviting CoIoniaI structure with
an authentic Colonial doorway
which beckoned one to enter.
Late in January 19.i7 the Co-
lonial Kitchen opened for busi-
ness at 1110 Huntington Drive
and was a success from that
very day. Elmer Wilke say, "It
is highly gratifying to have the
clean, restful and harmoniously
colorful atmosphere."
Now in its sixth year of suc-
cess with "Beauty and Pie" the
Colonial Kitchen not only
pleases the residents of San
Marina but the many who visit
that section, from all parts of
California. Visitors to the lovely
wealthy and cultured people of
San Marina tell us that our
type of eating place was badly
needed in their community, and
to have them express gratitude
for cur fine food served in such
communities of San Marina, Ar-
cadia, Sierra Madre, Pasadena,
Monterey Park and South Pasa-
dena go to the Colonial Kitchen
for a de luxe steak, a humble
hamburger or a delightful meal,
"where there is beauty with
good food."
Tte Wilke's have arrived. In
June they celebrate their 25th
marriage anniversary. Son Ro-
land will soon complete College
and be ready to take over. For
the past year the handsome new
home of the Wilke's has been in
course of construction. Of course
it is in San Marina just a short
way from the place of business
and on April second of this year
they moved in.
Guiding star of success for
Dorothy and Ehner Wilke has
been their search for beauty. In
San Marina they have found it
and in their Colonial Kitchen
share it with their guests.
MAG/LINE CALIFORNIA
Bi-weekly magazine supplement to
44 California newspapers.
Published by Magazine Associates of
California weekly newspapers.
paul C. Newel/, Mazmger
Business Office:
18th Street. Baker,field Calif.
elephono 3-4444.
READ THE
CLASSIFIED ADS
•
"00he lgmlt00Pluct"
]Pae Issue
You may find a bargain there,.or
you may be r eQded of sOmemm8
you n&v$14 0eu.
Put The Msket Plaee to work fo
you. Try a classified ad in MAGA-
ZJTR CALIFOKNIA.
/ ! n , ,
To Magazine California
From a Distinguished Californian
"'it Is Not Too Late
To Plan Ahead"
By DR. ROBERT G. SPROUL
President, University of California
The State of California has only recently observed the
centennial of its admission into the Union. It is among the
most youthful divisions of a youthful Nation with its future
where a future should be, in the years that lie ahead, rather
than dead and partly buried with the past. We share with
many peoples on earth the accumulated experience of man-
kind, but unlike a great number of them, we are in a position
to profit by that experience and to do something about apply-
ing it to our own future.
I sincerly hope that, as we start our second century, we
will look around the world and glean a lesson here and there
to guide us in our planning. We have been profligate with
some of our natural resources, but we may still save much
through common sense support of the fundamental facts of
conservation. We have devoted our time and thought to the
promoting of a greater population on the Pacific Coast, and,
in recent years, it has been growing faster than our accommo-
dations, but it is not too late to plan ahead for population
growth rather than struggle with the problems after they are
with us. Our objective now is to maintain our standard of
living, to keep California the delightful state it has always
been, an agricultural state, if you please, despite its inevitable
development as a great urban center.
The world situation will unquestionably have its effect on
our state, and we must play our part in keeping the world
on an even keel. But the world will not be saved, nor will our
lives and happiness be made more secure by neglecting the
problems we have at home, in order to worry about those at
a distance. We are young enough and strong enough to take
on both at once.
Satisfied With Your Hobby.--
Try Cutting Marble Instead
By VERA WILLIAMS
For a really satisfying hobby,
try cutting marble.
So, with shining eyes, says
Pete Zeolla, 500 West 17th Street,
Long Beach, who began learning
marble cutting when he was a 17-
year-old lad in Italy, living mid-
way between Rome and Naples.
Zeolla enjoys his hobby so much
that he says he still would rather
cut marble than eat when he is
hungry.
Zeolla has lamp bases, clocks,
bookends, table tops of marble
and onyx, and he recently has
made several onyx airplanes.
These include a C-47, 16 inches
long; a Spitfire which he named
for his nephew, Leo Zeolla, who
was shot down in a Spitfire in
the Marianas, and a rocket.
ext to Artist
"When I was 7 years old, I
lived next door to an artist, a
marble cutter," he says. "I used
to clean up his shop. One day he
put a chisel in my hand and
said 'Go to work, Boy .... But
there will be no payment for six
years.'
"And there wasn't. My father
went into a contract with him. I
was to work six years. If I ran
away, my father was to pay him
$500. If he kicked me out, he
would have to lay my father
$500. I had to work morning to
night, but I loved the beautiful
marble."
Moved West
Zeolla came to the United
States in 1920, and three years
later, when he could speak Eng-
lish better, he moved to Califor-
nia from Pittsburgh. Marble,
which has veins, is me
to break than onyx,
cut, he says Zeolla
terns for everything
wishes to make, then
hole in the material
cording to the pattern.
cuts with
with water, but
does with hand tools.
tie polishes
times.
Zeolla now has
from Italy, which he
cut into a 4-foot-high
the Empire State
MARBLEMAN-Pete Zeolla would rather cut marble
when he's hungry. He worked on his first piece of marble
only seven years of age.