www.youtube.com/watch?v=2Eq_v0WRCsA

Kristen Lineback ’13 plays four instruments and her favorite instrument is the French Horn. Check out this Q&A!

After being crowned the December 2011 winner of The West Side Story’s P.O.S. of the Month, Tessa Walz (’12) recalls how her car was passed down to her. “I got my car from my parents when I turned 15 so I could have a car to drive to school. My older sister and I used to share it before she went to college. Now it’s all mine.”

Walz is the owner of a 1999 Plymouth Neon, a 4-door sedan that today, has begun to show it’s age in more ways than one.

“The driver’s mirror vibrates so much when you’re driving and you can’t really see out of it that well. It takes forever to accelerate even if you’re flooring it (the gas pedal). The steering wheel also vibrates a lot when you go over 60 m.p.h. or so.”

There is a number of problems with the car that Walz has had to come accustomed to. They include:

• No automatic locks or windows
• Unreliable starting (especially when there is less than ⅓ of a tank of gas).
• Worn down suspension (especially when going over a bump with a tall passenger in the backseat. They will most likely hit their head on the ceiling of the car.)
• Unreliable rear left door (even if it’s unlocked)
• Vibrating Driver’s side mirror
• Poor acceleration
• Vibrating steering wheel at high speeds

None the less, the Neon takes Walz from place to place, even if it takes her a few extra minutes.

Randy Hausler '77, Father of current West students Anna '14 and Mary Hausler '12

By Brenna Deerberg

For more information, check out the December 16th edition of the West Side Story.

People don’t always tend to get the best image when they hear the term “Chicken Lips,” but those who are familiar with the Iowa City sit-down restaurant, Graze, begin to drool with hunger. Graze, according to their website, is home of the food guru. One can feast upon a large variety of main dishes, unique side dishes, and desserts.
The most well-known dish, though, is Chicken Lips. No, they’re not actually the lips from chickens, because obviously, chickens don’t have lips. The dish is described as being “voluptuous boneless chicken breast, hand-breaded, dipped in Hot Lip Sauce and served with Budweiser Blue Cheese. “ Somewhat like buffalo wings, but with an extra kick.
There are a lot of different main dish categories. The first being Sushi Rolls (Price range: $7-$11) such as Crispy Shrimp, Salmon and Crème Cheese, and Mango Tuna. In the Steaks, Chops, and Chicken category (Price range: $8-$20) dishes range between Steak Bruschetta, Chicken Breast, and Caribbean Pork Chop. Then there’s Pasta for Sharing (Price range: $13-$16) with dishes such as Red Curry Seafood, Tomato Basil Penne, and Carbonara. Want a taste of the ocean? The seafood category ($6-$17) has a variety of fish such as Broiled Salmon, Super Duper Shrimp on a Stick, and Sesame Tuna.
Then to my favorite category: Sliders & Stuff. This has my all-time favorite dish; I loved it so much I went home and tried to make it myself. It’s called the Big Island Slider. This dish consists of spicy chicken sliders with Graze’s signature Big Island coleslaw and a mango mayo. You don’t know how good it is until you have it. Other sliders and stuff (Price range: $3-$12) consist of a variety of the Kazu Sliders, Mac and Cheese, and Hot Shrimp and Crab Dip. The restaurant also features a large selection of veggie sides and salads.
The most unique part of this food guru experience is the Grazing technique they developed. They offer the Grazing 101 ($16 per person, four person minimum), which offers World Famous Chicken Lips, Tomato Pesto Bruschetta, Mediterranean Salad, Big Island Sliders, and Big Ass Ice Cream Pie. Then comes the Advanced Grazing ($19 per person, four person minimum) offering two sushi rolls (Californication and Sumo), Red Curry Seafood Pasta, Dim Sum Green Beans, and Steak Bruschetta. And finnaly, the biggest of all grazing choices: The Grazing Feast ($27 per person, four person minimum), this feast comes with Chicken Lips, Pasta Carbonara, Asparagus, Caribbean Pork Chops (sliced), Brown Sugar Salmon, and Big Ass Ice Cream Pie. This fascinating, and delectable eating experience is a “must-eat.”
Although the dishes sound weird, it’s not the oddness of the food that makes it good, but the uniqueness. It never hurts to try new food.

www.youtube.com/watch?v=GNn01m3dwS4

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John Bourjaily ’12, a senior at Iowa City West High School, has achieved numerous feats that
on their own would deserve recognition, but combined are awe-inspiring in their diversity.

“John is an outstanding musician, athlete and scholar. He doesn’t sacrifice excellence in any
area, ” said Margaret Shullaw, former American Literature Honors teacher.

Bourjaily is a member of the Academic All-Conference, an honorary football team consisting of
students with high GPAs. This football player (and recent club Rugby enthusiast) is an Eagle
Scout, a National Merit Semifinalist and a volunteer at St. Thomas More church where he helps
to lead confirmation classes and plays worship music weekly. And on top of that, he’s an All-
State musician.

Bourjaily has played the euphonium in West High’s Wind Ensemble for all four years of high
school, string bass in Jazz Ensemble for three years (wherein he placed second last year) and a
strong string bass player in West’s Orchestra as well.

“He’s been an important part of our music program for the past four years,” said Rob Medd,
director of Wind Ensemble.

Bourjaily works to bring artistry to every aspect of his life, including academics.

“[John] has a subtle wit and beautiful writing style… these two things merge often and easily,”
said Brady Shutt, Bourjaily’s former Advanced Placement Government teacher.

Bourjaily’s hero has been the same since he was young–Robert Kennedy.

“[His] pragmatism and charisma embodied the spirit of a generation,” he said.

Bourjaily seeks to develop similar attributes in himself, and is on the right track to do so.

This senior has received the honor of an ROTC navy scholarship at Harvard, where he hopes to
be accepted.

“I want to do something meaningful, and serve my country. … I’m very practical, I want to see
that I’ve accomplished something.”

He says he owes much of his success to the educators that have helped nurture his mind along
the way.

“…West has given me great opportunities…[without West] I wouldn’t have the great teachers,
the support… I wouldn’t be able to do what I do,” he said.

When the term “Chicago-style dining” comes to mind, one often imagines thin-crust pizza pies (as well as those saucy, deep dishers), Polish cuisine and yes, the famous, hearty hot dogs.

Giardiniera Chicago Kitchen located at 227 East First Street in Iowa City opened about two months ago, just off bustling South Gilbert Street on Iowa City’s east side, minutes from downtown. Located in the up-and-coming Riverfront Crossings District, the restaurant certainly does not disappoint in service nor taste. The owners of this new venture are best known for opening Terrapin Coffee over a decade ago.

Housed in the former Guido’s Deli location, Giardiniera promises that everything served, (other than the Chicago dogs themselves) is made from scratch including a variety of soups, desserts and bread. For Giardiniera, Iowa-grown ingredients are lucrative to their bottom line. Their shakes are homemade by local creamery, Heyn’s Ice Cream and they proudly brew their own Terrapin Coffee as well.

We were welcomed by quiet Chicago-style jazz music playing in the background, which immediately set the mood. The atmosphere was intimate, but we didn’t feel cramped while enjoying the meal. Lime green walls accent the all black tables, chairs, bar stools and counter tops.

We ended up ordering the Chicago Style Hot Dogs ($6.50 + tax) which included two 100% Vienna Beef hotdogs loaded with a smear of yellow mustard, sliced tomatoes, red onions, Serrano chili peppers, relished green pepper and an entire Dill pickle spear topped on a homemade Italian Poppy seed white bun.  With the first bite, we could tell that the bun was fresh, possessing a light, airy texture. The hot dogs were definitely not of your average, run-of-the-mill variety and were so savory that images of going to the ballpark as a young child came rushing back. Every single loaded vegetable was fresh and together, created a lively kick to the whole hot dog. What’s more, the dogs weren’t greasy or too salty. It was evident that the time was well spent in making them.

Complimenting the Chicago-style dogs were a  vegetarian soup (Tomato Bisque for $3.99 + tax) along with a Chocolate-Espresso Heyn’s shake ($4.50 + tax for a 16 oz.). The soup was thick and hearty with a marinara sauce consistency and even had chunks of tomato and tomato skin mixed in. Rather than the traditional salty and sweet variety you may find straight out of a can, this soup was flavorful, with noticeable spices in  every spoonful. The shakes were destinctly Heyn’s. Thick and rich: the way shakes are meant to be. Both the espresso and chocolate flavors were strong but didn’t over power the other.

Customer service at Giardiniera’s is top-notch among fast-casual dining establishments. Our meal and drink were delivered to our table within just a few minutes of ordering and the portions were very generous. Each sandwich is paired with a bag of Jay’s Chips and every soup order comes with a french baguette and saltine crackers.

Giardiniera’s target customer is seemingly anyone in the mood for true Chicago-style dining, homemade variety and local, unique flavor. To-go service and catering are available in addition to their in-house dining. Giardiniera’s has definitely found a new market niche in the competitive Iowa City restaurant/dining scene.