Baas) C28 - Sunday, April 15, 1984 - North Shore News fy CURTAIN CALL yy NEW DRAPERY SERVICE \ now available * Guaranteed no shrinkage e Parallel pleats e Fast pick-up and delivery .\ Hours: 7:30-6:00 $3 Thurs.-Fri. till 9:00 f} , 0 CAROUSEL CLEANERS Park Royal North 922-4811 EVERYTHING © CRUNCHY GRANOLA (All flavors) Unde CA of Oe eae a = ae Aw <5 —_ SUCCULENT SULTANA RAISINS 19"? Ib CALIFORNIAN NATURAL ALMONDS Four locations available, no tvanchise fee. | HOURS. Mon., Tues. Sat. WA PERSONAL CHEQUES ACCEPTED “AT LAST” take-down and rehang service} at Sun,, 9:30-6:00 .— Wed. Thurs. Fri., BACK TO GOURMET It’s good to be AAaaah. Home again. Not that a couple of weeks off isn’t a good idea; gee, two weeks of other people’s food is alone the biggest item in the R & R scene. You don’t have to plan for it, or shop for it, or fix it, and you walk away from the dirty dishes like the Queen of Sheba. Mind you, it doesn’t necessarily end up in what 1s called ‘‘gourmet’’. Take the dinner of chicken strips in a Denny's cocktail lounge one night. Not really your class set-up. Or breakfast tn the town-that-time-forgot in nor- thern Califormia, with the printed oilcloth on the tables, an item of decor | thought had vanished with the whiffle-tree. But they served a very satisfying corned-beef- DELECTABLE DRIED APRICOTS For intormation please call 988-5887 Pacey | —— 4400 MARINE DR. N. VANCOUVER PH. 988-5887 Watch for us to be opening Monday at 2434 MARINE DR. WEST VANCOUVER Only qenuine tnanicottl triqueedlents used preservatives lasaqne Imported delicacies hash with a fried egg on top. Memories of Garberville will linger. Offsetting those pedestrian selecuons were the pleasures of a more rarified nature, such as Quilcene oysters on the half-shell — an Oregon delicacy, httle tender juicy globs — and chocolate mousse made with white chocolate for a surprise. Or perfect sweetbreads, lightly crumbed and sauteed and served, for once, without sauce. One chef who offered my favorite sashim: was inspired to pile slice after slice of the freshest raw tuna on to a bed of shredded lettuce, fore- going the usual rice accom- paniment entirely. The dipp- ing sauce of soy and green mustard was so hot as to be nearly incandescent. We didn’t get far enough in the right direction for the good Mexican dishes I love — one luncheon taco was so-so — but did get into a roaring bowlful of stuffed manicotti one evening, and the ‘‘house’’ wine, which must surely have been stomped out on the back porch of this place, was gent- ly glorious. This journey to the sun has been taken many times, from which there 1s bound to be a collection of places remembered as worth going the kitchen ranger b y Eleanor Godley back to. That's a dangerous ploy in these times of popula- tion spawn and highway im- provement — everywhere the explosion distorts and often swamps the location of the place that served the perfect RECIPE WINNER ome sea-bass; the little diner above Morro Bay that of- fered the best hash-brown in the world; the new place near Escondido that did the world’s best deep-fried zucchini. If you do find it, it’s changed hands — how many times? — or, like the charm- ing, intimate little dining- room in Santa Barbara, has been transformed into a cir- cus with the dial turned to ‘*raucous,’’ rock music screaming from the. still dimly-lit ceiling, fretful children deprived of bed-time adding to the clamor, in- timacy exaggerated to the defense of mere elbow-room. Surprisingly, sull excellent. the food was But the psychological mo- ment concludes the honey- moon — all you really want is a good meat-loaf, or some creamy macaroni-and- cheese; sausages and steamed green cabbage would be great. And not to have to ‘‘wait in the lounge,’’ or line up or find your way home when you've finished. That's why it’s nice to be back. | brought you a couple of presents ~— tuthree new soups, and a fast yeast-bread you can be slicing inside an hour and a half. We'll un- wrap them together shortly. Cool coleslaw The winner of our recipe contest this week ows Carole Gamiley with her recipe tor Refrigerated Colestaw Ms Gamley wins a voucher for $10 OO worth of meat of her chore trom NORTH SHOR | Qt AT TTY MEATS 1406 LP ooayschale Nvenaic North Nanos Hy ¢ or EYNN NALTEY NHE NTS. eee a | ee TS | New Golden Crown Restaurant 1O°, discount on Anne. PVE AL hase tos@rvathionns call 688-6631 FKESH PASTA DAILY! Made in Vancouver by Italian experts no salt Or astifictal Coloring C hy selection of JO different pastas made on thre and complimentary sauces hr aad Prepared dishes of sfogllata and a larqe varlety ot GOUKMET PASTA INC. PRODUC TION/WHOLESALP & RETAIL Pet ota, we See South (Detween Catons Mon. ee * . es Weat Vamecourvc. 922 8802 29) Cee aaville Seca l see ye Narre he vewer 7V3S 4000 261 Oa sida. eRe ge ge bee oy oda aed Ss Pano Vamecourver DVO Lave 0% North Vancouver, B ¢ You could be our next win ner Send your favorite recipe to the North Shore News Recipe Contest, 202 1139 Lonsdale Avenue North Vancouver. B NOM OIA bc Supe tar atte beaedbe your tedephone taaniber KE FRIGERATE LD COOLEST AW Sat Ned carte tape Cup Nu ad Pore dtaatrr cer Jocuatneet Sauce on ea i In small saucepan add mustard, sugar, oil, vinegar and salt) Bring to boil and boil rapidly for ONet stand % Miithate Pour cabbage and let hours Pour inate Narpe par which has a tid) and MIS CAROLE GAMIEY cfr ipe rate Kooy bey wok re NTs Gaarnile sy say ' eee CUPLp EN pre aratl bartee an larpest vice prerfe tote lave rip sole Sta 1.tW. REFACE, and DO-IT YOURSELF 985-9527 1IO FELL AVe | N VAN » 00 MON tl to _ SAT