Detroit Free Press from Detroit, Michigan • Page 23

DETROIT FREE PRESS Sunday, June 13. 76 3-B When the Skies BANQUET HALLS REVIVE THE PAST Montreal Dines on History TFere An vthins But Friendly carafe of red wine comes with the food. Finally, a pinch of anuff Is distributed to those who want to try it (the purpose, according to custom, is to release body fluids and clear the brain). Tickets for both restaurants cost $17.50 per person, everything included. They should be purchased in advance and are available at Le Festin ticket outlet, 1 1 55 Peel Montreal.

For reservations call 514 866-1834. Call Before served with small carrots and miniature cobs of corn. Apple and blueberry turnovers are typical desserts. At the Festin du Colonel, the banquet begins with head a delicious regional pate accompanied by crusty French bread, tomatoes and pickles. A sherry consomme is next, followed by plates of sliced roast veal with roasted potatoes and vegetables in season.

A light pastry, perhaps a small chocolate eclair, ends this hearty meal. An enormous You Come and Guarantee Your Fun Your call comes directly to our desk at th 71 beautiful International Inn-not to lame hotel chain's distant, impersonal reservation center. So when we accept your reservitton, you can be sure you have one. Downtown location Just minutes, from Your Ocean Playground The evening at both places starts with the formally dressed master of ceremonies leading guests to wooden tables, each of which seats 12 people. He then chooses the governor (or colonel) and his wife from among the guests.

Under his guidance, wearing special costumes, they serve as hosts for the dinner. Occasionally, during the dinner, the master of ceremonies will point a finger distrustfully at a guest who has aroused his suspicion. This "spy" Is then captured and sent to the "dungeon." Only by singing a song can he obtain his freedom. Singers and musicians, suitably costumed, entertain guests with a lively program. The repertoire includes opera melodies, drinking songs and love songs.

Diners enthusiastically Join the joyful atmosphere. They sing along with the musicians; they tremble with fear when the jester of the colony tastes the food to ensure no evil spirit has poisoned the meal; and they dive happily into the authentic Canadian cuisine. THE MEAL at the Festin du Gouverneur begins with tour-tiere, meat pate with a light crust and a piquant sauce and cream of vegetable soup. The main course Includes spring chicken cooked in maple Enjoy the cool ocean breezes at Daytona'i most complete year 'round FUN resort. PER WEEK monuments, museums, White House, Capitol, theatres, shops, other attractions.

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BY LEILA LECORPS Spcltl th fnt Prtst MONTREAL There are two restaurants in this gourmet center that take guests on a journey through time. The Festin du Gouverneur goes back to 1691 when the Comte de Frontenac was governor of New France. The Festin du Colonel revives the atmosphere, and social life of Montreal after the War of 1812. Both offer musical banquets. The idea of introducing historic restaurants to Montreal was conceived by four members of the Montreal Military and Maritime Museum.

They formed the Historic Banquets Montreal Inc. and opened the Festin du Gouverneur in 1974. The Festin du Colonel opened in March 1975. The program for both is based on similar restaurants already popular in such places as Ireland, England and British Columbia. THE FESTIN du Gouverneur is situated in the 16th-century Old Fort on He Sainte-Helene.

Dinner is served to the accompaniment of a harp, harpsichord and bagpipes in the dining hall of the great stone chateau once used by the governor of New France. The Festin du Colonel is situated above the Cafe Martin on Mountain Road, in a room lined with dark wood paneling and adorned with crystal chandeliers. Banquets here are held in celebration of the Peace and Friendship Treaty, signed in 1814 with the U.S., after the victory of Colonel Charles-Michel de Salaberry, commander-in-chief at the Battle of Chateauguay. Visitors to both restaurants must come prepared to take an active part in the evening's program, to pretend that they are, in fact, guests of Governor Frontenac or Colonel BY PAUL GALLOWAY Chicago Sun-Tlmts CHICAGO Claire Reardon Wassenberg, who at 67 is one of the world's oldest former airline stewardesses, was talking about those wonderful days of flying when the skies weren't tnat friendly. "When I flew, in 1931.

a stewardess had to be a registered nurse. There was so much sickness on the planes. People were fainting all the time. People were afraid of flying. I was in storms so bad people would fly out of their seats and hit the roof.

"We used to have to carry money for refunds so that when we made a forced landing, we could give the passengers money to catch a train on to their destination. The first flight I was on, we lost an engine, and we only had two to begin with. I was too dumb to be afraid. "They were very fussy about liquor in those day. You were not allowed to drink, but some of the passengers would have to get drunk to have the courage to fly.

Qnce a movie star threw a whisky bottle at me when I told her she couldn't drink." Mrs. Wassenberg was one of 500 former American Airlines stewardesses who were here for a gathering of their called the Kiwis (named after an Australian can't fly). Mrs. Wassenberg, who now lives In Miami, said she have many problems with amorous male passengers. Most of them, she said, were too terrified to get fresh.

"We didn't Have pressurized cabins then, so we had to fly low. The night flights were kind of smooth, but it got pretty rough during the days," she said. Because the planes couldn't attain the altitude to fly above storms, often they had to fly through them. "And sometimes we'd be laid over for two weeks at a time because of the bad weather." AMERICAN STARTED with 13 stewardesses In 1933. Mrs.

Wassenberg came aboard in 1934 when the training consisted of a three-hour briefing in a hangar before the first take-off. She flew aboard the Curtiss Condor, which could sleep or seat between 14 and 18 persons. To get to Los Angeles, the plane would leave Chicago at noon and arrive in Dallas, after six stops, at 9:45 p.m. The passengers would transfer to another Condor at 10:25 p.m., and after seven more stops they would land in Los Angeles at 7:55 a.m. "I liked the trip to New York.

We'd leave here at midnight and get there at 8 a.m," she said. "I think we had closer personal contact with passengers when I flew in the late '50s," said Kay Barlow of Tulsa, Okla. "We had time to talk to the passengers then more than they do now. Today, the planes go so fast and there's so little time between stops that the girls spend most of their time serving." $1076 i Excapt Special Bicentennial Plan in effect through August, per person, double occupancy CallTolhFree JUNE TO SEPT. 6 (f pm'perdav'drtle oce.

itaying iesi than 7 ntghu "Restaurant Lounge Dancing Entertainment Olympic Pool Color TV Playground Kiddie Pool Sauna Exercise Room Volleyball Game Room One hour to Disney World Door to door bus service July 4th 800424-1140 Extension 65 Or Writ: Dept. PP INTERNATIONAL INN Number 10 Thomas Circle, IM.W. Washington, D.C. 20005 CI I DAYTOnA'S cutaway 1 BEACH MOTEL I Write today for free brochure! 3 P.O. Box 7437, 2075 S.

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