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Caz schools announce Running club makes honor roll students charitable donation ... Page 6
Volume 203, No. 7 Feb. 16 to 22, 2011
Community
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Decathletes head to states Cazenovia’s academic team strives for seventh state championship win By Pierce Smith
editor@cazenoviarepublican.com
Winterfest weekend recap The wint’ry weekend started off on Friday night with a Talent Show. ...See page 5
Sports
Girls basketball wins again Varsity team beat Bishop Grimes on Feb. 11, record is now 16-0. ...See page 11
Business ���������������������7 Calendar �������������������2 Classifieds �������������� 18 Community News ������3 Editorial ��������������������4 Public notices �������� 17 School news �������������6 Sports ��������������������� 11 Winterfest �����������������5
Cazenovia High School’s Academic Decathlon team will be representing the district at the State Competition on March 11 and 12 at Onondaga Community College. Having just placed second in the regional competition on Feb.5 at Westhill High School, the team is busy studying and preparing to compete against seven other teams from around New York at the state championships. “This has been a successful program since its start in the late 1980s,” Coach Susan McKillop said. “I hope the kids do their best at this next competition and stick to our strategy. It is a lot of hard work, and they’ve put in a lot of effort. They deserve the credit, regardless of the outcome at states.” McKillop has been coaching the AD team since she came to the district in 1996. For the past six years, the “decathletes” have been consecutively crowned both regional and state champions. Led by McKillop and Martin Kelly, Cazenovia’s Academic Decathlon team has earned quite a reputation amongst their
Pierce Smith
MEETING OF THE MINDS: Coach Susan McKillop, left, offering insight and advice to the Academic Decathalon team at a meeting on Feb. 9. Members include: David Martellock, top left, Kyle Espositio, Darren Mihaich, Hannah Gravelding, Alexandra Cameron, Cullen Singleton and Avery Stone Fish. intellectual opponents. At competitions, participating schools send nine members. There are three different divisions - Honors, Scholastic and Varsity - which are designated by students’ grade point averages. Three students comprise each division. The hon-
ors division includes students with “A” averages, while the scholastic division is for the “B” students and “C” students make up the varsity team. The theme of this year’s state competition is the Great Depression; however students will take
seven written exams which can be any of ten academic subjects, a math test, and a “Super Quiz” which will focus on geology. In addition, competitors will have to deliver a 4 minute speech, an impromptu speech, complete an See Decathlon, page 6
Caz chef to present at gala event By Pierce Smith
Hundreds of food-enthusiasts will congregate from 5 to 8:30 p.m. on March 13, in the Grande Ballroom at the Oncenter in Syracuse for the American Red Cross’s Great Chefs Dinner. One of Cazenovia’s own culinary craftsmen has been asked to participate, as he has in recent years. Michael Sale, executive chef at the Lincklaen House will be a guest of honor, and will make two of his complex dishes for attendees. The program, which has run for 27 years, is an opportunity for food aficionados to eat a four-star meal while contributing to the American Red Cross. “One of the most fun things about the Great Chefs Dinner is that is allows the chefs that participate to showcase and share a lot of new and creative ideas,” Sale said. “It’s a really
nice thing to be able to give back. People may look at the ticket price and think it’s steep, but the cause the proceeds go to is great. It’s when events like this come up that people should really consider attending.” Tickets for the occasion are available for $250 dollars each. Besides an inventive meal made by four-star chefs, attendants will also be able to partake in a silent auction, the proceeds of which will go to the American Red Cross. The Great Chefs Dinner will feature the culinary stylings of 20 chefs from area restaurants. They will each be allowed to present their plates on a “Kitchen Stadium-style” stage. The evening will consist of three hours of gastronomic delights. The first hour will be filled with chef ’s creative hors d’oeuvres, followed by an hour that will showcase a See Great Chefs, page 15
Pierce Smith
TOP CHEF: Lincklaen House executive chef, Mike Sale, prepaing tuille cookies in the restaurant’s kitchen on Feb. 10.
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