Continued from page |

Range Chicken Breast (baked in papaya),
and Prawns Svintda, B.C. spotted prawns
sauteed with garlic butter, black pepper,
then flamed with brandy.

“Our Austrian pastry chef Andreas
Kieselbach was an instant celebrity,’
Fuerniss said. “For many, his daily variety
of personally made treats has been an ir-
resistible temptation.”

Peppi’s has again become a place
where important and exciting things ave
always happening. Several events have
attracted local, regional and even some
province-wide attention.

Media has focused on the occasional
dinner dance, Oktoberfest, and the sum-
mer's weekly attraction, COOL JAZZ
ON A HOT SUMMER'S NIGHT.
When this was launched in 1991, the
lead rrumpeters were former Expo chair-
man and international businessman Jim
Pattison, and provincial cabinet minister
Claude Richmond.

Most of the time, che delightful music
at Peppi’s is provided by the venerable
Al Carmichael, a local institution. On
many occasions, dining room waiters will
burst into song. The most notable of
these has been Jay Hebert, who works

at Peppi’s between opera engagements

elsewhere on the continent.

In the fall of 1991, regally transported
by horse and carriage and a driver in
period costume, Mayor Sager delivered
the Beaisjolais Nouveau to Peppi’s door.
The event was featured in the province-
wide press and television. :

But the most significant innovation
was PEPPI'S CHRISTMAS FESTIVAL
OF LIGHTS, a spectacular waterfront

forest of gaily lit trees, decorated by local

businesses and organizations. Not only.
will this spectacle grow as years go by,
registrants have already signed up for
Christmas 1992.

As it has with previous owners, Pep-
pi's takes on the style and character of
its proprietor. Klaus Fuerniss is one of the
most accomplished convention and
events executives in Canada. A vice-
president of the Vancouver World's Fair,
Expo 86, he has managed the largest
convention centres in the country.

Fuerniss faced an ironic dilemma at
Peppi’s: “My experience has been hosting
and entertaining many thousands of peo-
ple at one time. Catering to a few hun-
dred — managing a restaurant — has
been new to me. We have grown and
gained new experiences.”

PEPPPs

on Dundavave Beacbe—

Peppi’s recipes for success

Peppi’s has always been the most
beautiful location in Vancouver. The
promotional event and special festivals
will continue to make it a centre of

perpetual excitement. A profession- /

al staff will never stop creating the
kind of food and hospitality de-
manded by a discerning public.
“This is our pledge to you;’
Fuerniss said, “Buon appetite!’

Peppi’s Restaurant signature dishes in-
corporate the best of culinary values.

The accent is on fresh seasonal foods,
health-conscious ingredients and unique
presentations.

Peppi’s signature dishes reflect an all-
embracing commitment: make the
highest possible use of natural abundance
and combine the bounty in the adven-
turous spirit of what can be.

Peppi’s Cioppino is destined for classic
status.

The Italian bouillabaisse, sees the
meeting of red snapper, halibut, mussels
and prawns with olive oil, garlic, white
wine, tomatoes and onions. Simmered
in the broth and served in a hollowed
and warmed sourdough loaf, the hearty
dish includes a nest of mixed braised bell

Whenever possible
the chef uses B.C’s
fresh seafcod for

his creations.

| There's a fast food joint on every corner ...
but there's only one Peppis.
And there's a financial institution on every corner ...

why, CANADIAN WESTERN BANK

888 Dunsmuir Street

but only one Canadian Western Bank,

Phone: 688-8711

peppers on the side.

Hor smoked chicken salad brings
together mixed greens, cranberries, bell
peppers, roasted filberts and a vinaigrette
tinged with maple syrup.

Peppi’s antipasto, a familiar favorite at
Dundarave Beach, is updated to include
an assortment of cheeses, Italian cured
meats, smoked seafood, roasted garlic
and marinated artichokes and
mushrooms.

Fresh bread accompanies this perfect
starter.

Specialty Service -
Western Hospitality