Business
HOTEL OPENS

Quay to a good night's Sleep

LONSDALE QUAY Hotel
will be officially unveiled
Sat., April 12.

As part of the $25 million
Lonsdale Quay Market project, the
57-room hotel will be fully opera-
tional by the opening of Expo ’86.

At the helm of the seaside hotel
is newly appointed general manag-
er Michael J. Fuller of West Van-
couver,

J TRA Designer

in Lynn Vailey next to the Royal Bank
1253 Ross Rd., N. Vancouver

987-1322

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business
briefcase

Rag. $4.20 $1,200 Wow $770, $720,

0% 60%.

on all stock merchandise

hag. 31480, 31,450. Now $870.

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Introducing

NEWS photo Ian Smith

MICHAEL J. Fuller, new general manager of the Lonsdale Quay Hotel, is
busy preparing the 57-room hotel for its grand opening April 12.

assorted cakes or cookies (she gives
recipes for these) and tropical or
iced tea.

sample recipe from the book so
you can make up your own mind
before committing another $11.95

Nancy Weatkerley

ld Editor

Fuller majored i in hotel and res-
taurant management at the Uni-
versity of Denver and has 20 years
experience in the food industry.

Most recently he worked as
director of food services for the
department of the Solicitor
General.

Fuller says his food industry ex-
perience will be a great asset in
running the hotel’s three restau-
rants.

eee

BONNIE Edwards, who left the
North Shore fashion business to
retire to White Rock a year ago,
has found herself busy with a
completely different project.

She has just published a cook
book, entitied Dining at Home.

The book is well laid out with

menu suggestions to accompany
the recipes.
- You will not find too many old
standards in this book, it is instead
filled with such interesting delights
as Beside the Sea Medley (a con-
coction of canned ‘seafoods, sauce
and. pasta), Tuna Burgers, and
Peppermint Candy Cane Dessert.

I can’t comment on che recipes
personally, as 1 haven’t yet tried
them, but here is one intriguing

to a cookbook collection.
Bonnie’s Treasured Salad

% Ib fresh mushrooms, sliced
Y; cup green onions (including
tops) thinly sliced
Y, cup celery, thinly sliced
% cup Jicama or water chestnuts
thinly sliced
8 oz. fresh cooked shrimp
% cup seedless green grapes
3 soft avocados, peeled, seeded
- and diced
V2 cups sour cream
1¥2 tbsp. curry powder
1 tbsp ground ginger
1 tbsp. fresh lemon juice
spinach leaves
mango slices

Place mushrooms, onions, celery,
jicama or chestnuts, shrimp,
grapes and avocados in large mix-
ing bowl — set aside.

Measure sour cream, curry
powder, ginger, lemon juice into
small mixing bowl and ...stir to
combine

Add to the avocado mixture

Stir until well-coated.

Serve on cold plates, surround
with crisp spinach leaves and gar-
nish with mango slices. Serves six.

Bonnie suggests you serve this
treasured salad with crusty rolls,

Rental Car

Budget Rent-a-Car By appt. only

& private accident claims handled promptly
Ali makes & models. Call Mike Ruggles

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Directed by DAVID NICKS

987-71 1 |
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We also paint
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RITCHIE SERVICE CENTRE
1525 Weich Si. North Vanc.

Ma ae ese ese mr Sn SAW ee LS a

APRIL 3, 4, and 5, 1986
200 p.m.

St. Andrew's-Wesley Church

(Burtare and telson}

Tickets available at
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Reservations: 280-4444

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