European Stars and Stripes (Newspaper) - June 24, 1968, Darmstadt, Hesse                                Page 16 the stars and stripes at International restaurants Kyj d \ \ by James Gunter is Munich Bureau a visitor to the Pagoda restaurant at the Sheridan Plaza would swear that the Che came direct from Shanghai wore his hair in a Pigtail an could quote confucius in the original  the person responsible for the egg Rolls and Sweet sour pork at this armed forces recreation Center hotel in Garmisch is a dimpled Rosy faced German woman Frau Maria Hermann. She s never been East of  s the same Story at Many of the arc International restaurants. Peer behind the swinging doors at la flamme the luxurious French style Salon which is also at the Sheridan Plaza and there turning out the Coq Auvin and chateau Briand is a Man whose names not m. Jean Pierre Escar got but Otto Reichmann. Alone might guess he is from East of the Rhine  the von Steuben s Capri restaurant a German staff serves up the pizza and veal sea lopping same thing at the arc International Grill which specializes in slavic and Middle East dishes. However among the employ is of the Capri is a sicilian Pasquale Neddo who helps impart authenticity to the  is hard to get detailed advice on the preparation of Cannelloni Siciliana from Nied do whose German and eng Lish Are limited. Asked where he came from Neddo pointed his Finger like a pistol an said mafia  the big seller at the capris pizza and the Capri special. That one includes the works said Max Schroeder Headwater who lived in ital for three years and has been working at arc since 1945.strings of garlic and candles on the table As Wellas a painting of St. Mark s Cathedral in Venice set the mood for Antipasto mine Strone and pasta which Range through Vermicelli Rigoletti Ziti Rigatoni Ravioli Spaghetti and lasagna. One popular feature is the Vesuvius plate which com Bines Cannelloni Siciliana Valsca lopping Spaghetti salad and garlic bread Schroeder said. The remarkable thing i that arc chefs turn out excellent dishes from other lands and it is possible for Garmisch visitors to travel food Wise from France Sochina and Back to Italy without leaving the i  Winter Headwater at the la flamme once worked in Paris. He makes perfect crepes and salads att Ambleside. Frau Hermann Learned the soy sauce and cornstarch Art from a chinese Cook wit whom she worked for five  still do the dishes exactly the same Way he taught me she said. Another Surprise at the Pagoda is to learn that the place was decorated by Mem Bers of the . Army quartermaster corps. The Bam boo and lantern atmosphere is entirely proper for Fuyu a a on the Garmisch gourmet circuit Livio Ottoz Cook at the Capri prepares sausage Maria Hermann Cooks up a Pagoda speciality and Tessi Heiss tries it out. Hai and crystallized  tables were crowded at the Pagoda waiting customers Are ushered into the Pagoda room where a painted dragon is so colourful that visitors often photograph it. Pagoda diners May try chopsticks or eat with West Ern flatware. Miss Tessi Heiss who has been wearing Slit skirts and waiting tables at the Pagoda since it opened will Tell How to interpret Chi Nese words on the menu. Han always Means Rice and mein Means noodles she said. Chow Han is Fried Rice and Chow mein is  she said that the most popu Lar dish is the Pagoda special which includes something of  kabobs is the big thing at the International Grill. Restaurants at the Sheridan Plaza Patton Eidsee Vonsteuben and Green Arrow hotels offer tempting dishes with american or German heritage. Is photos by Victor Damon