Nisei Ski Club

by Armand Gutierrez, President

April is here and that means two things: taxes and potential resort closings. With the biggest dump of snow that Tahoe has seen in decades, I doubt if any resorts will close in April. Typically Northstar closes in mid-April but due to all the snow they’ve extended to April 30^th, , and Heavenly is going to May 7^th.  How much snow is up there? Well, look at the walkway to the Ritz-Carlton at Northstar and the entry to the Summit Smokehouse at the top of Comstock lift. Thanks to Greg Wong for providing the pictures.

Board Nominations & Elections

Well, it’s that time again for holding our board nominations and elections for the 2023-2024 season, and an email for making your nominations for the board will soon find its way to your inbox. As you know,volunteers run this club, and without them this club would cease to exist, and it’s been in existence for over 60 years! You are encouraged to take this opportunity to nominate an individual for one, or more, of the board positions. All individuals that accept the nomination(s) will go through an election process in May, and final results will be announced in the June Newsletter. Normally the results would be announced at the annual June picnic, but this year the picnic will be held in July. Many of you have served on the board in the past, and your efforts were greatly appreciated and perhaps you would like to join the board again. For those that have never served then perhaps now is the time to consider a board position and provide new ideas and useful experience.

2023 FWSA Zermatt Ski Week

Karen asked me to provide a write-up on my recent trip to Zermatt, Switzerland for the 2023 FWS Zermatt Ski Week, so look for the write-up.

2024 NSC Jackson Hole – NewsFlash

I’ve been doing the ski week trips for quite a number of years now and it’s time to hang up the helmet and pass on the ex-officio duties to our venerable trip director Karen Soo. Look for her latest flyer on Jackson Hole.

QotM:  Nothing spoils a good story like the arrival of an eyewitness – Mark Twain

by Karen Soo, Trip Director

Ex Officio / President Armand is hanging up his goggles next year. He had asked me to plan the next Nisei Ski Club weeklong trip to Jackson Hole, Wyoming.

The dates has been change to February 24^th to March 3^rd.  

We will be staying at the Wind River Teton Village Condominiums.  A super deluxe Ski In- Ski out condo accommodations at the base of the ski resort in Teton Village.

These deluxe condos are 4 bedrooms, 4 bathrooms.  Units are fully equipped with gourmet kitchens, stone fireplaces and a private jacuzzi spa, sundeck, free WIFI and daily maid service.

Each condo will sleep 8 people.

I am also planning a snowmobile ride to Yellowstone National Park on our day Wednesday off.
and our farewell dinner will take place on Thursday.

We are expecting 75 people to sign up for this trip. Send in your deposit to hold your spot.

See flyer JACKSONHOLE 2024 FLYER

by David Schultz, Board Member

Have you ever been itching to learn to play golf, but don’t know how to get started?  Want to get together with friends while practicing your strokes?  Break out your golf clubs and get ready to sharpen your skills with the Nisei Ski Club.  We’ve planned a fun morning on the driving range at the San Jose Muni Golf Course on Sunday, April 30th.  Event time is 9-11 AM.

Our NSC golf “instructors” will get to the driving range ahead of time and secure four bays.  We’ll use those bays to coach you and let you practice your strokes over two hours.  (Of course, experienced golfers can grab their own bays and practice all they want.)   We’ll help you with strokes, picking the correct clubs, and playing the game safely.  This will be a great way to get started in a relaxed and supportive environment. 

There’s no fee for the coaching.  Your only cost is pay for the shared practice balls, which cost about $4.00. We’ll estimate you will hit about 30 to 40 balls.

Meet us at the front of the driving range at 9:00AM

San Jose Muni

1560 Old Oakland Road

San Jose, CA 95131.  

Experience golfers are welcome to join us.

After using the driving range, join us for brunch at the Muni Bar & Grill Muni Bar and Grill. They offer lots of great food, from hearty breakfasts to steak fajitas, Tri Tip sandwiches, salads, beer, wine, and a fully stocked bar.

Please RSVP by April 25 / David Schultz at golf@niseiskiclub.org

Indicate if you are a beginner, intermediate, or advanced golfer, and are interested in the instruction.  Golf clubs will be available if you do not have any equipment, so please indicate if you are a righty or lefty.

Nisei Ski Club is looking forward to seeing you on Sunday, April 30^th.

SEE GOLF FLYER HERE FORE!!!
SIDE NOTE – Anyone interested in playing 18 holes 2:00 Tee time after lunch?

by Tina Woo, Membership and Sandy Kiyomura, NSC Member

Bring your dancing shoes and friends to Cupertino on May 6. You will learn two or three dances Swing, cha cha and any special request. We’ll have plenty of time to practice. You won’t need to bring a partner. At my class at Mastick Senior center, I taught 15 seniors East Coast Swing in less than an hour. One lady was in her 90’s and a few were in their 80’s. So even YOU can learn!  Dancing is not only physical, but requires mental concentration.  You are learning steps with a partner and dancing to music that will enhance your endorphins. Not only that, dancing makes you smarter by opening up new neurons/pathways in your brain.

1st hour will be for socializing and meeting Nisei Ski Club board members, and learning about Nisei’s upcoming summer and fall activities. 

2nd hour will be for instruction.

3^rd hour will be for social dancing or practicing.

$10.00 is a great price for Social Dance Lessons. 

Saturday, May 6, 2023 from 2:00 to 5:00 pm
Cupertino Senior Center (free parking) 21251 Stevens Creek Blvd

21251 Stevens Creek Blvd (at Mary) Cupertino, CA

For more information, please email Tina Woo at dance@niseiskiclub.org
For special dance requests, please email Sandy Kiyomura at dance2@niseiskiclub.org

SIGN UP FORM HERE

by Judy Hom, Janet Gee, Board Members

Do you want to learn how to play MahJong but don’t know anyone who can teach you? Then, sign up for the NSC Mah Jong class and potluck! Judy Hom and Janet Gee will teach you the basics so you won’t be intimidated to play with others. We will focus on the Cantonese style where we play with 13 tiles and flowers. If Mah Jong is on your bucket list, then sign-up! When you sign up, you will receive a cheat sheet and a list of MahJong resources. We know that all NSC members like to eat so this is also a potluck event. 

Date:            Saturday, June 10th

Time:           11am – 3:pm

Where:         Judy and Winston’s backyard, 18995 Carlton Avenue, Castro Valley

Cost: $5 for members and $10 for non-members. Bring a potluck dish to feed 4 or more.

Please bring your own water bottle, beverages will be provided. 

Space is limited to 16 sign-ups. Pls RSVP by June 5th.

Please fill out a form for each person that is attending. For more information, please email Judy at mahjong@niseiskiclub.org.

SIGN UP HERE: MahJong

by Jeanne Katsuro, Vice President

Hi Nisei Ski Club Members!

The Nisei Ski Club Board is looking forward to presenting you with many new activities for this year.This is the basic activity schedule (subject to change as we confirm the dates).

April 30, sunday, 9-11am

Driving Range Instructions at San Jose Muni – Lead by David Schultz (Board Member)

June 10, Saturday, 11:00am to 3:00pm

Mah Jong Classes – Learn the rules and play Mah Jong Plus Potluck at Judy Hom’s backyard

Lead by Judy Hom and Janet Gee (Former Board Members and Current Nisei Members)

June 25, Sunday Time TBA

2nd Bocce Ball Activity & Meal Lead by Hoyt Nelson (Board Member)

July 22, Saturday / Nisei Ski Club Picnic 12:00 -5:00pm – Las Palmas Park, Sunnyvale 

Lead by Karen Soo (Newsletter Editor) and Curtis Otaguro (Board Member)

August 20th, Sunday

Bowling at 4th Street Bowl & Meal Lead by Frank Chang ( Treasurer)

September  / Car Rally & Meal

Lead by Carolyn Wong (Current Nisei Member) (Porsche Club Member)

October / 65th Anniversary Dinner Lead by Jeanne Katsuro (Vice President)

                       TBA Golden Palace Restaurant

                       1148 S De Anza Blvd`

                       San Jose, CA  (Borders Cupertino)

Each of  these events have limited capacity so if there is a favorite activity you like

SIGN UP EARLY!

      Example: We had people on the waiting list for Pickleball this past October!

For members, who are only interested in eating and socializing, we are providing potlucks or meals with each event so you can still join us!

Let’s Get Going!

Ask your Friends to Join Nisei Ski Club and Join in all our Fun and Activities

There will be Member Prices which will always be lower than Non Member Prices at each activity.

Nisei Skl Club Membership is still only $25 before May 31 and $30 after June 1st.

Nisei Ski Club Fiscal Year is June 1 to May 31.

Our Membership Fees are still super low.  These fees are the same as when I was President in 1986-1987!

This is the New Rule!

    First Come, First Serve!

    When Sign up forms and Checks are received on the same day and we hit capacity for the event.

    Registration Forms that are received on the same day.  A Nisei Member will take precedence over a Non Member to fulfill the sign ups for the event.

Please send the following Nisei Ski Club Registration Form to your Friends!

Let’s Build Our Nisei Ski Club Membership!

Nisei Ski Club Membership Form – CLICK HERE

Thank you so much!

Jeanne Katsuro

Vice President

by Armand Gutierrez, President

Our journey to Zermatt began with a late Friday night flight from SFO and arriving Saturday afternoon in Zürich. After a little confusion with our charter bus arriving at Terminal 1 and our group at Terminal 2 we finally boarded and made our way to Täsch and then transferred to a train for a short 12-minute ride to Zermatt. Why take a train for a 12-minute ride? Well, Zermatt does not allow cars in the city (except for local buses and taxis) and the train is the only way to get to Zermatt.

As an assistant to our tour leader somehow I became the de facto ski tour guide for those people that have never skied Zermatt or those that wanted to ski with somebody that knew the mountain. Granted, this is my third time to Zermatt and despite the new lifts and ski runs it all became familiar to me once I was on the mountain.

Our first day of skiing on Sunday was not so good; in fact it was what I call survival skiing. Although it was snowing moderately and slightly windy we decided to take the Gronergrat funicular to the top and begin our first day of skiing. Although it was a pleasant 20-minute ride we soon discovered that the weather was not so pleasant. It was windy, snowing, and visibility was like a thick fog. But determined as we were we forged on to ski several runs on Gronergrat. Visibility was poor and it was necessary to use the force to guide us down the runs. Somebody in our group said that visibility would be better over at the Glacier Paradise so we made connections to various lifts and a cable car to get to Kleine Matterhorn and the Glacier Paradise ski area. Well, that was a mistake. Not only did we encounter more wind but also visibility was about three feet. We carefully made our way down the run and ensuring that we didn’t take a wrong turn that would have put us in Cervinia (Italy). Slowly continuing down the run we found solace at the Trockener Steg gondola/cable car station and had lunch. Afterwards we made our way down to the Glacier Express chair that returned us to the local bus stop and then back to our hotel. Yes, it was quite a day.

The next day, and the rest of the week, was a complete 180° turnaround from Sunday: beautiful blue skies, some high cirrus clouds, and best of all clear visibility. Now this is what I call a good skiing day. Once again we made our way up to Gronergrat and skied just about all the runs and lifts. The group skiing with me was mostly intermediate skiers and they thoroughly enjoyed the runs on Gronergrat. On occasion I would jump off-piste and most followed me while others stayed on the groomed runs.  After dining al fresco at lunch we made our way back to the Glacier Paradise and explored that area for the rest of the afternoon. Yes, it was a good day of skiing.

Tuesday was designated Ski Cervinia day, and that’s what we did. Our trek to Cervinia did not start out by taking the funicular to Gronergrat and then heading towards the Glacier Paradise. Instead, we took a bus to the base of the Glacier Express gondola that took us to Trockener Steg where we transferred to a cable car to the top of the Glacier Express ski area. From there we skied down the backside and towards Cervinia. Lunch was at a small, rustic cabin that served perhaps at most 40 people. Afterwards we made our way to the town of Cervinia and rode several lifts to get to Plateau Rosa and back to the Glacier Paradise ski area.

On Wednesday we decided to venture over to Sunnegga and Rothorn Mountain and see what the skiing was like over there. My first impression was met with skepticism because as we rode up the Blauherd lift the mountainside was devoid of snow and just rocks and scrub brush showing, but once we got to the top of Sunnegga there were snow-covered runs and people were skiing downhill towards Zermatt. I was a little uncomfortable with the snow conditions and decided that perhaps it would be better to return to Gronergrat where the snow conditions were much better. Normally you could ski down from Sunnegga to Zermatt but I was told that the run was not fully covered, so we passed on that. After taking several lifts to the top of Rothorn we took a long cat track back to Gronergrat and ended the day skiing there.

Since the weather was blessing us with clear skies and a few wispy clouds we decided to make a return trip to Cervinia on Thursday and cruise on the various runs, have lunch al fresco, and just enjoy the day. This day was much better than our first trip on Tuesday and we could actually see the runs and a great view of the Matterhorn from the backside.

After five days of skiing I decided to take a day off and take care of a few chores. I joined a few other folks that were also taking the day off and we cruised around Zermatt looking for places to help the local economy and have a casual lunch. Later I did some work for our trip leader and then started packing for our return trip to Zürich the next day. Our flight home was an exceptionally smooth flight for the most part, with the exception of a little turbulence that last about 60 seconds, definitely not long enough to cause for concern. After passing through passport control at SFO and retrieving our luggage it was time to say good-bye to my fellow travelers and hoping to see them again on next year’s trip to Madonna di Campiglio in Italy.

by Judy Bracken, NSC Board Member

It started with a drive through narrow winding roads with hairpin turns and steep drop offs, after which the five of us were dropped off at a station in Zermatt.  No cars are allowed in the town, so taxis and electric buses are the only transportation within town.  We found the station bustling with rectangular electric vehicles, drivers scurrying to load luggage in and on top of the vehicles, and blurry eyed passengers hoping they would be picked up soon.  It was a sunny warm afternoon, with the striking Alps rising on all sides of Zermatt’s tiny valley. We knew that Europe was suffering a drought, and it was apparent looking at the light snow cover.

We arrived at the Hotel Alex, ahead of the larger group, as we had taken our own “pre-trip” to Chamonix the week before.   We were greeted by beautifully carved wooden animals and wooden ceilings, a cozy bar with fireplaces, and smiling Swiss hotel workers. 

Once checked in, we found our way through the stairways and lifts to a lovely room with a balcony and a view of the mighty Matterhorn.  Later that night, our hotel concierge directed us to Whymper Stube Restaurant (Edward Whymper was the first guy to summit the Matterhorn), where we were treated to delicious cheese fondue and other Swiss food specialties.    We were so excited to ski the next day!

And now the Disneyland rides begin!  After securing our ski passes, we embarked on the Matterhorn Express cog railway, then a gondola and a tram to reach the top of the resort.  [photo 3] This day the views were nonexistent, because it was windy and stormy, completely opposite from the day before, but we were happy to have some fresh snow.   Most of us did not enjoy the whiteout conditions as we made our way down the glacier.  It was difficult to tell whether you were going up or down!

That evening, we mingled at the FWSA welcome party, with fellow Nisei members Armand G. Sandy K., Carol H., Kathy F., Roland L., my roommate Elaine G., as well as others from all over the Western States.  Afterward, we separated to our two hotels and then enjoyed one of five included multi-course dinners in the hotel restaurant.  The Hotel Alex food was fresh, beautifully presented and delicious every night.  Service was excellent; it was quite a feat to serve that many people in such a personal way.  Breakfast was also included, and every day there were coffee drinks made to order, omelets, pastries, cheeses, fruit, yogurt and more.  They kept us very well fed.

We enjoyed bluebird weather on nearly all the following days.  Kathy had booked a full mountain guided tour for six of us on Monday, which was a perfect way to get acquainted with the three main areas, Schwarzsee, Gornergrat, Sunnegga, all with a different flavor and altitude

We found that the Matterhorn, at 4478 meters, was actually not the highest peak in the ski area; it was Monte Rosa at 4634 meters.  For better snow quality and coverage, it was best to ski up as high as possible, and even with the drought, Zermatt had been staying cold so they were able to make snow and keep the resort going.  Down lower it often was icy and/or slushy.   It was so much fun to ski the different runs with groups of like-minded friends, with roads leading to one resort or the other, and lifts, gondolas and trams waiting to take us back up the mountain.

One day, many of us went over to the Italian side, Cervinia.  We started with a group of 12, and to keep track of everyone, we formed four, 3-person “pods.”  At each stop, we’d check to make sure our “pod” was there.  Even so, we lost track of two skiers that day (but found them later)!  It was a different view of the Matterhorn, and we found also presented a much more active weather pattern.  We ran into a blustery, short-lived storm, which brought fresh snow but difficult-to-see conditions.  

At the end of the day, you might find yourself at the bottom of the Matterhorn Glacier Paradise gondola, which required a short bus ride to get back into town.  If you wanted to avoid the line to wait for the bus, you could jump on a taxi, and for 18 Swiss Francs take “Mr. Toad’s Wild Ride” back to your hotel.  Apres ski might find us at the hotel pool or hot tub enjoying a soak.

The mountain was dotted with restaurants and huts, which usually required reservations to have sit down restaurant food served.  Or you could sit outside and enjoy a draft beer when the weather was nice.  The European skiers really enjoy their lengthy lunches when skiing.  Another fun place to visit was the Iglu Dorf, a small hotel made of ice and snow blocks right on the mountain.  There were several cozy rooms, a small restaurant and bar, nice outdoor tables and lounge chairs, all with a fantastic view of the Matterhorn. 

After the week was over, many folks went on to Spain and Mallorca for the post-trip.  Those of us flying back to snowy California dreamed of their exciting adventures and good times skiing in the Alps with friends.  Next year, FWSA is going to Madonna di Campiglio, Italy, and in 2025 the international trip will be to Val d’Isere, France.  Although we love our US skiing, there is nothing like skiing in the Alps of Europe!

by Karen Soo, Newsletter Editor

Hey Fellow Bakers,

It’s been 6 months since I moved back to New York and I don’t bake like I use to because I don’t have my Kitchen Aid mixer and food processor. (All in storage in CA). Plus, I don’t have Curtis as my professional taste tester.

I admit cooking and baking is a therapeutic escape for me. The challenge for me is to find recipes that I can use my mom’s 30-year-old, 3 speed Toastmaster hand mixer. I kept thinking the mixer is going to explode when its crank on high.

I found this recipe called the Invisible Apple Cake. You use thinly sliced apples combined with a custard base for an apple filled cake. The recipe is called invisible because the thinly sliced apples seem to melt into the cake. It was delicious.

NOTES – I didn’t have a 8″ spring foam pan or parchment paper. I used a round pan and oiled up the bottom and sides. I didn’t have a mandolin either, so I used my sharp knife skills to slice the apples thinly. Everything worked out fine.

Thumbs Up from Taste Tester Mom.

Bon Appetite – Julia Child and Karen Soo shares the same birthday.

Ingredients

• 6 large Golden Delicious apples, peeled *see Note 1
• 2 large eggs
• 1/4 cup brown sugar, or can substitute white granulated sugar if brown sugar is unavailable
• 1 tsp vanilla, or vanilla bean paste
• 1 1/2 Tbsp butter, salted or unsalted
• 6 1/2 Tbsp milk, whole (3%) or 2% recommended
• 1/2 cup + 1 Tbsp all-purpose flour
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F. (regular bake/not fan assisted) **If your springform pan is prone to leaking (they often warp and don’t form a tight seal) or if you just want to make sure there is no leaking of the thin batter, wrap the outside, bottom of the pan tightly with aluminum foil.

2. Before you start the batter, melt the butter in saucepan or microwaveable bowl just until melted and set aside to cool while you start the batter.

3. In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy ,about 3 minutes. (**Make sure the melted butter is not hot when added to the batter or it will cook the eggs and make a lumpy batter! If you feel the butter is still too warm, mix it with the cold milk to cool it further, then add to the batter.) Add the cooled, melted butter and the milk to the egg mixture and mix well to combine.

4. Sift or whisk together the flour, baking powder and salt in a bowl, then sprinkle the flour mixture over the egg mixture. Mix just until combined.

5. Quarter the peeled apples and remove the core. Use a mandolin to slice each apple quarter into thin slices. Add the apple slices to the batter as you go regularly (don’t wait until you’ve done them all or they will start to brown. Push the apples into the batter so they are covered). Reserve the last handful of apple slices to scatter on top of the batter.

6. Gently stir the apples in the batter to ensure all apples are well coated. Pour the apple mixture into the prepared springform pan and then scatter the reserved apple slices randomly over-top. *Adjust any apples that may be sticking up into a someone flat surface, as apples sticking up higher have a tendency to over-brown.

7. Place the springform pan on a baking sheet (in case of leaks) and bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.

8. Remove cake from oven and leave in the pan to cool. Run knife around edges and remove outer springform pan ring. Enjoy right away, or cover and refrigerate to enjoy later. You can serve cold from the fridge or let it come to room temperature before serving. You can also re-warm slightly in the microwave, if you like.

9. Enjoy slightly warm, at room temperature or cold from the fridge dusted with icing sugar, if you like, or add a dollop of creme fraiche, whipped cream or ice cream on top.

https://www.seasonsandsuppers.ca/invisible-apple-cake/