Daryie Ryo Nagata, the

a ehote submited
executive chef at. the

Waterfront Centre Hotel, knows how to use fresh
herbs, like oregano, right, when preparing flavorful

West Coast cuisine.

_FOR herb cathusiasts,
August is a busy month
in the kitchen.

Not only i is it time to begin
savinig the herbal harvest for
the winter ahead, but gardens
are at their peak now and so is
- herbal cuisine.

Perhaps no one knows this
‘so well as Daryle Ryo Nagata,
the’ executive’ chef: at the

Vaterfront Centre Hotel in
“Vancouver,

_ Nagata . considers himself
fortunate to be able to create
culinary delights fresh from

the hotel’s 2,100 square foot
terrace herb garden located
on the third floor terrace bal-
cony.

For the second season in a
row, Nagata and his culinary
brigade have been busy grow-
ing a variety of herbs and edi-
ble flowers including basil,
chives, fennel, parsley, sage,
thyme, mint, lavender,
oregano, rosemary, tarragon,
bay, lemon balm, marjoram,
chamomile, marigolds, mal-
lows, dianthus, snapdragons,
roses and geraniums.

“Herbs make all the differ-

Husqvama .
rom (Hi en

Husky 145

Stretch Stitches, easy
buttonhole, pressure
release for quilting & lots

2000 ATS SUPERLOCK
SAVE $240.

World

"s easiest to Thread Serger.

ence to food. The cuisine of 2
region is characterized as
much by the herbs it uses as
by the staple foods,” says
Nagata. “Today, local suppli-
ers can success! ily fulfill most
of our nceds — even fresh liv-
‘ing herbs for cooking.
How:ver, growing herbs in
my own garden allows me the
opportunity to personalize
every meal ... from the planti-

ng of the seeds to the last gar-

nish on the plate.”

Among the kaleidoscope
of herbal Fclights that will be
brought, to ‘Nagata’ 's_ tables:

coastal rzountain mushroom
salad with apricot kemel. oil

and lemon thyme vinaigrette;
pineapple minted cous cous
salad; citrus and gilly flower
peppered salmon pastes saddle
of Peace River lamb with a
herb crust; Queen Charlotte
dungeness crab cakes. with
snow pea shoots and garlic
chive sautee; Similkameen
peach cobbler with bee pollen
and stevia crust; and Denman
Island Apple Lane Orchard

“a
Herbalist, Gardener, . and

| COMMITTED TO EXCELLENCE §

- RESTAURANT

CATERING FOR ALL OCCASIONS
* WEDDINGS » Ei8Q's
* FULL SERVICE » CASUAL PARTIES

(

¢ MEETINGS

Author; Elaine Stevens has’
been workmg closely with the
hotel to ensure a. bountiful
season. Stevens, who runs 2
busy herbal consulting prac-

tice and fectures’ widely on ©

various aspects of herbal use
and gardening with herbs, will
also play a prominent role in

the hotel’s blossoming calen-

dar of herbal festivities.
Check the Flavors of

Vancouver calendar for herbal -

dinner dates in September and

October. Or, contract the hotel’ .-

at (604) 691-1991 extension
3133. ;

-Prosciutto — di-
_arrived in Canada in July.

ike

THE. first shipment of The

Original Presciutto;. made

in Italy under the supervi-
sion of the. Consorzio ‘det.
- Parma;

Aiter being. banned
here. for years; Canada
has finally joined 25 other:
countries. . around — the:
world which enjoy the:
paper . thin:-ham,* which.
contains no sugar, . -no*
spices,. ‘Smoke water or.
nitrites.. :

“Look for.it:in specialty
stores | and restaurants -

Big savings on this 3/4 thread
machine with differential feed

& easy rolled hems.
Til Aug. 30 ‘37,

JAPANESE
RESTAURANT
Heated patio now open Tues - Sun 5pm onwards
2232 Marine Drive « 925-0667

West Vancouver, Gritish Columbia

9:30am-6pm
Mon.-Sat.

986-1341

Westview Centre
Upper Levels at Westivew