a

CUISINE SCENE

“FOUR POPULAR North
Shore restaurants will take
part this Valentine’s Day in a
special celebration featuring
dishes created with fresh and
flavorful B.C. ingredients.

It’s all part of the Best Things in

’ Life are.B.C. campaign — some-
thing we should all support and be
proud of.

And just which products are all-
B.C.? Fresh B.C. chicken, Fraser
Valley pheasant, pork and veal, our
own kiwi fruit. B.C.-grown vegeta-
bles, those colorful peppers we all
love, organic greens, and tots of
fresh hot-house herbs ... that’s what.

Our own quartet of restaurants
participating this month offer a
great choice — and because
Valentine’s Day falls after a week-
end this year, enthusiastic restau-
rant-goers can try more than one
night oul (now that’s a Valentine's
treat).

Over in West Vancouver, at
John and Jinny Wischoid’s
Dundarave Cafe, Chef Cecil Baird
will be serving two innovative
strictly-B.C. dishes: a hazelnut-
crusted pork tenderloin with a wine
and portobello mushroom sauce,
and a pouched salmon dish with a
sorrel beurre blanc.

North Vancouver's Cafe Roma.
will feature two B.C.-inspired dish-
es from Chef Rob Parrot.

One is a savory pasta dish fea-
turing B.C. smoked salmon, cream,
tomato sauce and olives. The other
is Parrott’s version of pork tender-
loin, with a Pinot Noir and sun-
dried cherry sauce. Both worth a -
visit!

The dining room at the Park
Royal Hotel is doing a special
Valentine’s Day grilled filet of B.C.
salmon with fresh basil
Hollandaise, and a medallion of
Fraser Valley venison with a
Chantarelle and sun-dried cranberry
sauce. :

Finally, Peppi’s on Dundarave
Beach has Chef Tony Austin featur-
ing a fresh Fraser Valley veal chop,
with an unctuous sherry, crewm, tar-
ragon and wild mushroom sauce.

Each participating restaurant
will offer special B.C, wines. draft
beers from our micro-breweries.
and waters with our own local
stamp.

Happy Valentine’s Day! Spend
it dining with someone you love.

NUTTED B.C.
PORK TENDERLOIN
Chef Baird recommended Cedar
Creek Chancellor wine to go with
this. Serves 2.
4% Vb. (350 pg) trimmed whole perk
tenderloin
1 whole egg
3 Tbsp. (50 mL) cold water
Flour (for dusting)
3.07, (100 g) sliced B.C. hazelnuts
1 Tbsp. (15 mL) vegetable oil
1 Tbsp. (15 mi.) minced shallots
% th. (125 g) sticed B.C. Portobello
mushrooms .
4’. (125 mL) beef stock

“ec. (125 mL) Cedar Creek
Chancellov wine (red)

1 Thsp. cornstarch

1 Thsp. celd water

Additional sliced sauteed mush-
rooms, as garnish

Steamed and tightly buttered
B.C. vegetables
Preheat oven to 400°F (200°C).
Whisk the egg and 3 Tbsp (50

Sa,

mL) water together.

Lightly flour the whole pork ten-
derloin. Brush floured pork with the
egg wash. then roll in the sliced
nuts. Press nuts firmly to coat pork
evenly with a crust on all sides.

Place pork on shallow roasting
pan, and roast in the preheated oven
about 10-{S minutes. until done but
not dry. Test internal temperature

ee ma

WEST VANCOUVER’S Dundarave Cafe wil! feature two special
Best Things in Life are B.C. dishes for Vaientine’s Day week-
end. Shown are Chef Cecil Baird’s Hazelnut Crusted Pork
Tenderloin and his Poached B.C. Salmon with Sorrel Beurre
Blanc. Both feature loca) produce in abundance, with suggest-

ed B.C. wines as well.

ONLY AT MAPLE LEAF'S NORTH VAN SUPERSTORE ...

INDOOR
GARDENING

(SHOP!

Let us show you how to create:
@ Wicker planters @ Dried flower arrangements & Dish gardens
Plus plant selection, location advice
and tips on re-potting your houseplants.
Bring your questions!

ALL WEEKEND ... FEB, 5th & 6th

North Van. store only:

PRIMROSES

i
C
Beautiful winter flowers to brighten up your pots, OO \
planters and garden now. Lightly fragrani.......... nd? ea.

POTTING
SOIL

20 Litre bag.
Reg. $5.99

“WITH ALL WE KNOW, iT HAS TO GROW”

OXYGEN PLUS

Supplies life-giving oxygen
to the roots, for bigger,
greener plants even if you
overwater.Reg. $6.99......

WICKER BASKETS
& POTS

Ceramic, clay & plastic......

GARDEN CEN

OPEN 9:30 A.M. TO 5:30 P.M.

Wednesday, February

with a thermometer «= 160°F
(7°C),

Meanwhile, saute shallots in the
oil one or wo minutes antl soft-
ened, Add sliced mushrooms, and
situate until tender over high heat.

Add the beef stock and red wine
to skillet. Reduce liquid hy half
over high heat.

Combine cornstarch and 1 Tbsp.
(iS mL) water in small bowl Add
to skillet. and stir one or two min-
utes until sauce is thickened.
Remove from heat. Taste and sea-
son sauce with salt and pepper.

Divide sauce between iwa warm
dinner plates. Slice the cooked pork
into six thick diagonal slices.

Arrange three slices of pork, per
serving, over sauce, fanning slices
oul.

Garnish with several slices
sauteed mushrooms. Serve pork
with assorted fresh vegetables.

EDGEMONT VILLAGE
Corner of Edgemont Bivd. + Queens

SEVEN DAYS A WEEK

NORTH VAN SUPERSTORE: 1343 LYNN VALLEY RD. . 985-1784
WEST VANCOUVER: 2558 HAYWOOD AVENUE .. . . 922-2613

POACHED WILD
B.C. SALMON
Chef Baird’s recommended wine
is Quail’s Gate Chasselas. Serves 2.
9 oz, (300 2 ) fresh lemon-dill fet-
tuccini
2-%(b. (170 » each) deboned
Wild 8.C, salraon filets
Poaching liquid:
1 Tbsp. (15 mL) Quails Gate
Chasselas white wine
! Tbsp. (35 mL) white wine
vinegar
Juice of TE lemon
Jutienne zest of | Jemon (yellow
part only)
2 large fresh sorrel leaves, in thin
julienne
t Thsp. (15 mL) whipping cream
2 Thsp. (30 mL) ice cold butter,
cubed
Fresh sorrel or dill, as garnish
Steamed and lightly buttered

See page 39