BRADLEY CLEASE AT THE KING PACIFIC LODGE Chef favours Culture EXTRAORDINARY cuisine, knowledgeable service, incredible local ingredients ... talk of Vancouver’s flourishing food scene is reaching all corners of the globe. ’ And like any relative new- comer to the spotlight the city sometimes seems to get caught up in itself and its own accomplishments, losing sight of what brought the recogni- tion in the first place: the food. : At least one local chef has - found his own remedy for the pressures of life on centre stage. He’s leaving. Bradley Clease, North Vancouver native and former chef at the award-winning tapas restaurant Bin 942, is winging his way to the north coast of B.C. as you read this. ’._ For the neat five months he’s to take up the saucepans in the kitchen of King Pacific - Lodge — a floating resort anchored off Princess Royal Island near Prince Rupert. _ The lodge is famed for its Wilderness location and as remote from the city’s high- - speed cuisine scene as he can get. : Chease is soft-spoken but ‘his enthusiasm for the task at hand i Lis clear. keep i ' » “We're going to it “really. B.C.,” he said over cof- fee recently. “Pil be able to ‘trade with the local fishermen and the First Nations in the _ area to get the freshest - “seafood. And it’s just so pris- tine up there, Pll be able to walk on the beach and get “edible seaweed. > “Te will be some of the best ; Product Pve ever worked. th. Chex Michel (ienSat} . 1375 Marine Or, WY 926-4913 $8 Cordon Bleu Cafe - 250 E, 1st Sve. NY 987-0789 ‘$5 Eiffel Cafe . “5 Lonsdale Ave., NY 995.9953 _$55 CHEF and North Van resident Bradiey Ciease Jeaves G. fiavours today for King Pacific Lodge. The menus he created before leaving for the lodge . rely heavily on what’s local: sa'mon, halibut, trout, oysters, clams, mussels, prawns, scal- lops and Dungeness crab. And with dishes such as his B.C. mushroom ragout served on grilled flat bread, and grilled radicchio with B.C. gont cheese on the menu, the regional flavour will be evi- dent even in non-seafood courses. No doubt dining room guests will appreciate his efforts. - There’s something about time spent in a salty ocean breeze — fishing, kayaking, whale watching, hiking and even mountain biking — that whets the appetite. Clease can take pleasure in ‘getting back to the basics — «. pre] ig food that’s meant to be avowed, enjoyed and lin- gered over; and know that 1076-4590 Gar ie, 5 929-2573 $35 ~ Le Bistro Chez Michel mm 4 Wal § TAA S85 Andvea’s Restaurant $53 W. 1éth Sc. HY 985-0414 $85 - Briston Greek Restaurant ‘S415 faring Or, ‘WV 925-6070 $$$ | Kastas Greek Taverna Parkgate Shopping Cen, NY 929-8133 35S oraan INDIA ‘Taxa cur Fooos & - Home that is exactly what will hap- pen. King Pacific Lodge has been open since 1978. Current owner Hideo “Joe” Morita has operated it since 1996. In 1998, Morita decid- ed to improve the facility and constructed the new 15,000- square-foot (1,394 sq. m) resort, built in Vancouver at a cost of $4.5 miflion. The lodge features 18 guest suites along with full dining and lounge facilities. It was constructed on a giant barge built for the U.S. Navy and was towed fast July from Vancouver 600 kilometres (373 miles) up the Inside assage to Princess Royal Isl oe Yet despite its extrava- _-.gancé, it’s the aim of the Jodge’s owner and his staff to respect the purity of the sur- roundings. Princess Royal Island is located in the traditional terri- tories of the Tsimshian Nation. It’s received much attention of late as the home to the rare Kermode, or Spirit, Bear. In his remarks at the new lodge’s opening last year Moria pointed out that the lodge and its inhabitants arc “guests in this country — we want to be good guests, tread- ing lightly, leaving as small a footprint as we possibly can.” Getting there: From Vancouver, guests fly or drive north to Prince Rupert, then board a float plane for the flight to Barnard Harbour, on the resort’s doorstep. For more information, calli King Pacific Lodge’s head office in North Vancouver: 987-5452; send e-mail to or check out the Web site: . Belly. Dancer & live Music - ADMISSION. - "SUNDAYS. x ¢ Mae: | KILBY’S ga BSTFAURANT, EOGEMONT vittaaE MOTHER'S DAY We are taking bookings for brunch and dinner for - - Mother's Day, Sunday May 14th Speciat menu will be served along with music by Bill Foster 3108 Edgemont Blvd. 990-4334 Park Cumplings Chinese Restaurant 988-9961 1350 Lonsdale Avenue, BC Rail’s Pacific Staslight Dinner Train rolls back inte action this week for another summer of elegant dining. Nine vintage ralicars, each named to recall the era of big band jazz, take diners on 3 scenic journey along ~ Howe Sound to Portezu Cove before returning to the North Vancouver station. For a chance to win tour tickets on the dinner train Mother's Osy Sunday, May 14 tell us the name of a group that wil! be appearing at this year's jazz festival. Hint: See page 13. Qne winner of focr tickets witli be Grawn. Send your entries to Starlight Dinner Train Contest, North Shore News, 1139 Lonsdale Avenue, North Vanccuver, BC V7M 214. Attn: John Goodman. You can fax entries to 925-2194 or e-mall to . Deadiine for the contest is Tuesday, May 5, 5 p.m. Winaers will te telephoned. __ A Taste of France in Your Own Backyard : oe Open Monday ~ ~ Saturday Lunch & Dinner, Early Bird Specials CHE Michel | 1373 Marine Drive, West Vancouver Chez Michel Exquisite French Cuisine Private Room Available Express Dinner $12.95 & Suaday Broach 10:30-2:30 | Lanels 17:30-2:30 Mon-Fri.” Dinasr 5:00-1:00 Everyday Entrance en Semisch - #206-224 W. Esplanada Ave. RK. Van 924-4913 This Mother's Day) Spoil Hen... ” ~Goukmet Food at Bistro Prices Mothers Day Sunday Brunch from 10am) Mother's Day Dinner from 9pm Cordon Bleu Catering 250 East Ist Street, North Van (2 blks Easz of Lonsdate)” 987-0789