FOR adveniurers in the world of culinary pleasures from the briny deep, a meal at C is always a treat. The restaurant, located at the foot of Howe Street in Vancouver, has eamed itself and its chef Robert Clark a reputation for fresh- ness — in both quality and approach to preparing seafood. In just a few short years of operation, restaurateur Harry Kambolis has collected several food and wine-list awards to comple- ment C’s austere and slightly offbeat interi- or. But even beyond the usual flair, Kambolis, Clark and company have pulled out all the stops in planning the menu for a seven-course dinner to be served at the James Beard Foundation in New York City this Saturday evening, For foodies, the BBE i is synonymous with the highest standards of culinary excellence. Julia Child has said chat “The Beard House is like having Beethoven’s house as a stan- dard for musicians, because Beard is as important to food people as Beethoven is to the music world.” James Andrew Beard was born in 1903, in Portland, Oregon. He made his mark in the world of food, publishing several serious cookbooks, appearing in television and radio spots. He wrote magazine articles, served as a consultant to many restaurateurs and food producers and ran his own restaurant on jantucket in Massachusetts. In 1955, he established The James Beard Cooking School. He became known as the preeminent resource for all things gastro- nomic. He died on January 21, 1985 and after his death Julia Child had the idea to preserve his home in New York City as the gathering place it was throughout his life. Now, Beard’s renovated brownstone in the heart of Greenwich Village is North America’s only historical culinary center, a place where foundation members, the press, and the Feneral public can savor the cre- ations of both established and emerging chefs from across the coun- try and around the globe. This Sarurday evening it is C’s time to take a turn in the spodight thar shines on the JBF, But according to some who've been there, serving dinner for 80 people in Beard’s narrow brown- stone is nothing short of challenging. The kitchen is downstairs, the dining roam up. Gecting dishes ro the table still hot, or cold as the case may be, can be tricky. Last week, chef and staff had a practice run in the restaurant. Dinner begins with Russian Oscietra Caviar in a Gold Pouch and is followed up by dishes such as Lapsang Souchong Tea Cured Salmon, Annatto Corned Monkfish and Seared British Columbia Sablefish. Thougit it’s all inventive and delicious, the highlight of the menu is surely C’s famous Grilled Octopus Bacon Wrapped Scallops — once called “a joy,” by Jeremy Ferguson of the Globe and Mail. With the meal, the visiting chef is also expected to pair just the right wines. While other B.C. restaurants have chosen to match their Beard dishes exclusively with B.C. wines, C is taking a different approach. “We don’t feel we have to do what everyone else did,” said restaurant manager and sommelier Peter Bodnar Rod. Instead, they’re pairing the menu with wines that have worked well with “C-food” since the restaurant ed, from Blue Mountain in B.C.; and from Hugel, time-honoured maker of the aromatic white wines of Alsace. In fact, the meal in New York is to finish with the 1989 Hugel Selection de Grains Nobles Gewurztraminer, served simpiy with a bowl of lychee nuts and handmade choco- ates. It’s a spectacular menu, but New York is perhaps a bit far to travel for a taste of it. Fortunately the restaurant is currently fea- turing almost the identical menu, so local diners can get a taste of what’s in store for Beard House patrons. The seven course meau is available for $85 per person. Wine is not included. For culture reservations call 681-1164. | VEGETABLE POT PIE . Buy one & get one Free [= reg. *5.95 ea. ’ baked or unbaked Westlynn Bakery . ON VALLEY RD., LYNN VALLEY CENTRE 985-1622 ‘Free seminars for all employers, owners and workers interested in learning more about the Workers Compensation Occupational Health and Safety Act are being held in your area. .e 800-925-2233 OF (604) 660-7253 Time: 9:00am-12:00pm 1:30pm-4:30pm Date: . 20 January cehhine for oti’ r Lecation: North Van. WORKERS’ SOMPENSATION 0 sie NEWS photo Brad Lecwidge LAMB has a sisiinct flavour, is relatively fow in fat and easy to prepare. Try mak- ing “Our” Rack of Lamb. Low | wondertul fi IT’S the warm season now on the other side of the world. One of the well-known food commodities we pur- chase from New Zealand is spring lamb. Lamb is a wonderful red meat to cook. It has a dis- tinct flavour,is_relatively low in fat, and is easy to prepare. Lamb producers have been fortunate to escape some the controversies engulfing the other red meats of late. This is in part because lamb production and processing is done on a smalte ler scale. Also, lamb, goat, and mutton are truly hardy animals with 2 good feed and yield return. For hundreds of years laskiap Reber end fat asecesernacccessenecosesecnsenseseaezsosesees lamb and goat were the important-domestic animals from Central Asia to the Middle East, and in Europe. The prominence of pork and poultry did not rise uatil the middle of the 19th century, particularly in Europe. Canadians consume less than 1 kg of lamb per capita annually, (compare this to 23.2 kg for the New Zealanders.) In B.C. we. elon tale the time wht a GIF scar old Seortiah recipe using the fieahest iagnedients. Rebbie Burns Day - January 25 Order early — limited quantities! New Look after yourself and watch what you eat. Resolution Our products are homemade, free range andlor preservative free. -- Marks & Spencers are gone - a we stilt it carry an Sroceries. lamb has avour purchased 23 million dollars ’ worth of lamb from New Zealand in .1998. The pri- mary cuts were legs, shoul- ders, racks, bone in, and boneless. Fresh and frozen lambs are also imported, so you can buy fresh (never frozen) lamb from New Zealand and from your favourite butcher, Now some cooking time suggestions-to ensure that you will get the most for: your money when purchas- Jamb:. eg of lamb, bone in, 15.to 20 minutes per Ib.; leg of lamb, boneless, 20 to 25 minutes per Ib.; B® shoulder, bone in, 25 to 30 minutes per fb.; . * See Secrets page 27 . . "VALID FOR DINNER - "ANY DAY Gr Teil WEEK | UNTIL JAN. 19/09) LUNCH mio STARTING AT 3.95 Hy TUES-FRIDAY ONY : 1 OPEN 7 NiGHTS if —VIMLAGE BO gueneas aA SEYMOU! 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