Asheville Citizen-Times from Asheville, North Carolina • Page 7

The Asheville Citizen, Nov. 1, 1984. Ike's Food Makes For Loyal Customers Licensed To Wed Larry Wesley Webb to Delores Ann Webb, both of Asheville. Real Estate Transfers Asheville. No Interest We Finance Our 30-60-90 Day Plan.

STAR'S Own Accounts. Monthly Terms Waterbed Lay-A-Way For Bank Cards SALE! Christmas Great Styles Famous Trend West Famous Quality. America's Brands Leader In Quality Quality Solid Savings James E. Samsel and Janet to Herbert E. Homsher and 12" wife W.

Lucile Homsher, property in Helen R. Gray et. al. to Housing Authority, City of Asheville, property in Asheville. Davis and Harding Builders Inc.

Wilbur L. Davis property in Hominy Twp. Wayne McVay and wife Sue 16 McVay to Stephen J. Wenger and wife Reni Wenger, property in Haw 10TH "Creek Twp. 04 Charles C.

Meyer and wife Aileen B. Meyer to Guy P. Moore and Joyce M. Mooore, property in 101 Black Mountain Twp. Elizabeth C.

Gaye to James T. Crowell and Diane Crowell, property Vin Asheville. J.V. Corbin and wife Louise Corbin to Carroll E. Smathers, property in Asheville.

Taylor L. Huskins to Donnie E. Rice and wife Terri M. Rice, property in Lower llominy Twp. Cleo G.

Hogan and wife Donna B. Hogan to Tom Jones and wife Sharon Tompkins Jones, property in 021 Asheville. Ike's. International is hidden away under Grace Plaza Shopping Center on the north side of town but a steady stream of devotees find their way to this restaurant with a Turkish flavor for food that's a little different, a little spicier than usual and a refreshing change from the ordinary. Atmosphere is practically nil in the big square dining room but the ambiance is convivial and there's a steady stream of North-siders, UNCA students and faculty, businessmen and housewives.

Ike's specialties are superb and customers come away with the sense that they've experienced a culinary treat without spending a lot of money or a lot of time. Proprietor Ike Korkmaz spends hours at the restaurant, overseeing daily food preparation and chatting with customers as they come in and out. Korkmaz, a native of Turkey, first started cooking for himself at the age of four. By the time he was in high school, he was an old hand in the kitchen. -Korkmaz was a civil engineer in Turkey, but after he had been in Asheville a while, he decided to use his food expertise in a business.

By CAROLE CURRIE Lifestyle Editor Staff Photo By GARY FIELDS Ike Korkmaz DEAR ABBY has the answers every day in The Asheville Citizen In Stock For Immediate Delivery WATERBED Complete with every thing but the water. Pedestal frame. Heater. Stand up liner. Mattress.

Headboard and SAVE frame $160.00 $198 SWEEPING CANOPY BED Solid wood construction. Mirrored top and back panel. Storage compartments. Beautiful The ultimate in sleep. Cherry Finish Drayer pedestal not $1295 Canopy and included Frame Extra Sturdy 4 CHERRY CANOPY WATERBED Poster Adaptable to soft side hybrid.

Full flow waterbed, or regular bedding. Creative innovation adapted to classic styling. $595 LOWEST PRICE OF THE YEAR SWEEPING HIGH BOOKCASE OUR BEST SELLING BED! Tall highback bookcase with soft mellow stain finish. Hand rubbed lustre. A sensational value.

Everything included but the water! $395 $575.00 Reg. DRAWER PEDESTAL EXTRA WE CARRY ONLY THE STAR BEST IN WATERBEDS! FURNITURE FRIDAY TILL 7 20 15 BROADWAY 254-8852 SATURDAY TILL 5 WATER BEDS DOWNTOWN ONLY! A Taste, Mountains Korkmaz has process patents on his pidah, the Borek, the Shish Kofte and the exquisitely seasoned and thinly sliced steak that goes into the submarines. They won't be found exactly the same anywhere else in town. Ike's offers hamburgers, plate dinners, deli and regular sandwiches but the most popular choices are the dishes with ethnic flavor. The Turkish specialties include Shish Kofte, spiced fresh ground beef on pidah bread.

The pidahs are dough shells with different fillings a cross between pizza and quiche but different. The cheese and egg pidah is a favorite mozzarella cheese, egg, parsley and herb seasoning. Pete's Borek is an oven baked crust topped with feta cheese, parsley and provolone cheese. I had Pete's Gyro platter, a Turkish deli dish on a salad-plate sized circle of pidah bread, garnished with tomato, lettuce, onion, feta cheese, special yogurt dressing and deliciously spicy thinly sliced lamb. With the platter comes a choice of steakcut french fries, onion rings, baked beans, rice pilav, tossed salad or potato salad.

I had the tossed salad with house dressing an herb and lemon flavored light dressing. The platter and salad cost $2.75. If you're with a group, order "Ike's Turkish Shephard a huge salad dressed with the same house dressing and topped with feta cheese. Or you may want to sample the Istanbul bean salad red beans, parsley, onion, Ike's dressing and herb seasonings. Ike's aficionados are equally divided among the delicious pidahs and the huge steak submarines.

There are combinations of the thinly sliced steak with onion, mushrooms, cheese, sausage and green pepper in single meat, double meat or triple meat thicknesses. One sandwich (served with potato chips) is almost enough for two but defintely ample for a very hungry one. The hefty subs are a bargain. For instance, Ike's Steak, Onion and Quinn-Owensby Mary Lynn McKenzie Quinn of Fairview and Ronald Hugh Owensby of Asheville were married Oct. 26 at Gashes Creek Baptist Church.

The Rev. Lester Crayton performed the ceremony. The bride is the daughter of Mr. and Mrs. William Alexander McKenzie of Fairview.

The bridegroom is the son of Mr. and Mrs. Frank H. Owensby Sr. of Asheville.

Beth Mayton of Swannnanoa, sister of the bridegroom, was matron of honor. Bridesmaids were Monica Quinn and Tina Quinn, twin daughters of the bride. Junior attendants were Nicholas Quinn, son of the bride, and Christy Quinn, daughter of the bride. Ronald Hugh Owensby Jr. of Weaverville, son of the bridegroom, was best man.

Ushers were Phillip M. Owensby of Weaverville, brother of the bridegroom; and David May. ton of Swannanoa, brother-in-law of the bridegroom. A reception followed. The bride is a graduate of A.C.

Reynolds High School. She is Princess House area organizer in Asheville. The bridegroom is a graduate of Cecil's Business College and is a Commanding Sergeant Major in the U.S. Army Reserve. He is facility manager of the U.S.

Army Reserve Center in Asheville. Stewart Anniversary FRANKLIN Mr. and Mrs. Harley Stewart of Franklin will celebrate their 60th wedding anniversary Saturday when they will be honored with a reception at the Macon County Community Building. Friends and relatives are invited to call from 2 to 4 p.m.

The event will be given by their children and spouses, Mr. and Mrs. Wayne Stewart of Franklin, Mr. and Mrs. Edwin T.

Williams of Waynesville and Harley M. Stewart of Texas. They have seven grandchildren. Stewart is a retired dairy farmer. Mrs.

Stewart is the former Pearl Moore. Both are lifelong residents of Macon County. FOR PROGRAM EXCELLENCE The Ernestine Milner Award for program excellence is presented to Verna Bergman for the Altrusa Club of Asheville, club president, by Mary McGuire, awards committee chairman, at the, southeastern regional meeting of Altrusa at the Inn on the Plaza. Cheese (steak, cheese, sauteed onions, fresh onions, shredded lettuce, tomatoes, mayonnaise, mustard, spices and Ike's dressing on a toasted French bread roll) with double meat is $2.99. Pizzas are big sellers at Ike's, too, and they are substantial creations heavy on the cheese and ingredients.

Ike's medium pizzas (11- inch) average about $5.50 and weigh in at about three pounds each. A large pizza (most priced at $10.55) is five pounds of ingredients. The dough and pizza sauce are made fresh daily. The selection of desserts includes two made on the premises, Ike's Baklava, a nutty version, and Asheville Delight (Revani), a sponge cake soaked with honey syrup and topped with whipped cream. Service is fast and efficient.

Those who have 30-minute lunch breaks often call ahead to order and have their food waiting for them Hours are 11 a.m. to midnight Sunday through Thursday and 11 a.m. to a.m. Fridays and Saturdays. Because of the late hours, Ike's is a good place for a beer and snack after a movie or play.

There's a large selection 01 beers from which to choose. Ike's accepts both VISA and Master Charge. Tourists don't usually discover Ike's because of its out-of-the-wa location but people from out of tow who have been to Ike's usually com back, he said. "I make them feel at home said Ike. "They follow me.

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