Wednesday, March 30, 1994 - North Shore News - 54 OF MELEE LATTA NR EL, KPA EEN NEC A Spa cuisine das schmeckt Edena _ neido Mt CUISINE SCENE German cuisine beyond sauerbraten, sauerkraut and sausages? All that fusty fla- vor and richness without the guilt or the calories? According to guest Chef Gerhard Bolte, here from Germany’s famed spa at iad Sassendorf for a cooking stint at our beautiful Waterfront Centre Hotel — the answer is a resounding ja! , The proof was in the pudding (so to speak) last week, when f was the. invited guest of nat one — aber zwet! — executive chefs, ° Six of us gathered to taste the cooking of Chef Bolte, guest of the Waterfront’s own impressive exec- utive chef Thomas Dietzel. And when these two put their kopfs together — the results are impres- sive. To the eye and the palate, And they tell me it’s all good for you, toa! The Waterfront Centre Hotel is showcasing this innovative spa- style German cuisine on special menus now through April 10. J was given a preview of the spe- cial menus and dishes to be fea- tured, and we feasted on an exquis- ite four-course sampler. Chef Bolte bids a gure zesund- heit (“to your health"), with his emphasis on light and healthy nutri- tion. Neue Deutsche leichter ernahrung — “the newer German lighter nutrition.” : And, in case you’re not planning on being in the vicinity of Bad Sassendorf this week or next (the famed spa located North of Cologne) — you can sample the chef’s cooking right here. For you vegetarians, there is Radish and Zucchini Carpaccio, ~ Clear Tomato Soup with Spatzle, EDGEMONT VILLAGE . Corner at Edgemont Blvd. + Queen: and Staffed Bests ii Fresh Herb Sauce. AU light. fatetree and healthy. Starters like German Potato Pancakes with Marinated Salmon and Sear Cream, Green Cabbage Strudel with Smoked Westphalian Ham, and Potato and Zucenini Roesti with Tartare of Marinated Herring, On to main events Jike Potato and Whole Wheat Dumplings on Wild Mushroom and Leek Ragout, Stuffed Loin of Rabbit ina Rosehip Vinegar Jus, and an almost echt Rheinlander Sauerbsaten in Raisin Sauce with Potato Dumplings, Apples and Red Caubbige. And it seems that with Bolte’s leachings, we can have our cake and eat it tao. His health-conscious versions af Bavarian Creme, Apole Strudel with Cinnamon ice Cream, Gingerbread Parfait, and Apple Risotto make it hard to believe that they are actually eeod for you. Bolte and his. spa staff specialize in the natural saline baths, mud baths, therapeutic massage. treat- ments for rheumatism. respiratory ailments and weight loss. . Meals are carefully calorie con- scious and emphasize whole foods and nutrition. Guests who check in for a tull six-week program never see the sume menu or dish twice! At the luncheon [ attended, | picked up a few lips from the chef. A tich horseradish sauce was thick- ened with fresh breadcrumbs, not the traditional butter, flour or cream. . Seared salmon was teamed with a rich, velvety creamed sauerkraut — a sublime combination, lighter in calories beyond belief. A filet of beef tenderloin was steamed over an infusion of fresh baby vegetables and their stock. Ee served two essences of tomua- to soups, for dialogue and compuri- son. | still don’t know the secret of the winning version but he did hint that one must never boil the soup. f came away inspired — and com- pletely satisfied. .. Speaking as a chef, with impres- sive credentials including Master Chef, Dietician and Nutritionist, he told me, “Gae must learn the basics of cooking first, in order to become a dictician. itis .ctually more fun for me to cook this new way now.” So, go over to the Waterfront in the next 10 days and sample what I'm talking about. In the meantime, here are sorne of the chef’s recipes, generously shared from the hin- cheon. And bring a eaten appetits Cait costndtrity Ltuel better already. ESSENCE OF FOMATO CYOMATO CONSOMME SPA-STYLE) Serve this soup hot in pretty demitusse cups. garnished with a sliver of fresh Roma tomate. Or Che? Bolte suggested serving it in springs or summer, chilled, topped with a daliop of light sour cream and minced chives ara bit of vivian, Serves five. qts. (2b) vepetable stock ‘Thsp. (30 mL) tomate paste S whole pluin tomatoes (Roma), pureed epe whites sprig . hay leaf, crushed white peppercorns large carrots, peeled and minced Salt to taste Place vegetable stock ina heavy bottomed non-reactive (strtniess Steel or enameled) pot on medium heat. Add the remaining ingredients which should have been previausly combined. Bring mixture to a simmer until a raft forms on top (due to the egg whites). Simmer. without stirring, for ong hour. Carefully strain soup through a fine cheese cloth. Season with salt. Serve hot or chilled. - PAN SEARED SALMON ON CREAMED SAUERKRAUT The combination of seared fresh salmon served atop a bed of See Unusual page 83 SP TEASE SBE Op ae ET, Sere ae ay Flexi 3-5 224% Every Day Low Price Retractable Dog Leash 16’ ong ‘or Large Dogs Also avadabte tat Sinalt and Madiur Dogs in 16° and 28" Lengins, : : ‘ " NEWS photo Paul McGrath SPA CUISINE, German-style, wil! be presented until April 10 at the Waterfront Centre Hotel by Executive Chef Thomas Dietzel (left) and special guest-Chef Gerhard Soite from Germany's Bad Sassendorf. : ; TLR TRIN RES CRP AE Shashi ged eet gr Science Diet Bonus Bags Canine Maintenance 50 tbh Bonus Bags (22.7 Kg) Reg 43.69 for 40 Ib Over $18.00 in Savings” While Quantities Last Dosckocil Rope Scratching Post 4 98 as Angin ler bottur Scratching and Stzatching and Cats instinctively preter Fiope’s Natural Sceaiching Surface C&S High Energy Suet @ 99 Reg $2.25 For Year Rouna Freding gt Wid Birds PEF Bringing You The Best in Pet Food VANCOUVER NORTH VANCOUVER WEST VANCOUVER 10 & ALMA 3669 West 10th Ave. 734-5907 “Savings Based on tiie per Pound Cost of a 40!b/18.1 Kg bag at 43.69 Price in affest till Sunday April 3, 199 HOURS: Mon.Viud. 10-7, Thurs.-Frt. 10-9, Sat. 10-6, Sun. 96 CAULFIELD VILLAGE 5323 Headland Drive 925-3334 PARK & TILFORD 333 Brooksbank Ave. 989-0669 Open 4. 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