Calendar From page 26 1835 for information and to register. Thursday, March 5 Wine Appreciation Course Norgate Community School ofters Wine Appreciation: An Introduc- tory Class, The class, taught by wine educator Allison ByCraft, is for those who have little or no knowledge of wine, but would fike to get their fect wet. Topics. covered include: how wine is made; the different cypes af- wine and the characteristics | of cach; reading a wine label; wine and. food matching; and, of course, . tasting. Several wines trom around the world will be sampled during the class. For ‘fee information and to register, call 987- 7529. Tuesday, tiareh 40%. City Chef's Y serbal Dinner Since last: July,. local chefs * and gardeners” have been enjoying Waterfront. Centre :; Hotrcl’s’. From a City Chef's Garden herbal dinner, series. The. hotel’s 1998~ealendar . promises guests a perennial bouquet of herbal cuisine, crafts, medicine and “romance. The Magic of Herbs is fea- tured for the March 10 edi- tion. The evening will fea- ture an instructional seminar by herbalist Elaine Stevens, a guided herb garden tour with the hotel's executive chef. Daryle Ryo Nagata, a cocktail reception and a four- course dinner. Seats are $95 per person. To make reservations or to receive further information, call 691-1991, ext. 3133. . Tuesday, March 10 ~ Tools and Techniques Cooking class -Heather Cafe Dors St. Patrick’s Day. Irish delights are sure to be a hit at this early St. Patrick’s Day cele- bration. «Adrienne O’Cail- aghan will show us how to prepare such authentic treats as Caramelized Onion Soda Bread, an appetizer of Smoked Salmon Timbales with Cucumber Pickle, gen- uine Irish stew of, lamb and vegetables in broth, and for dessert Poached Rhuharb with — Carra cen Pudding an Rosemary: Lemon Biscuits. : ‘Classes take: place at the store, 250 16th: St. jn. West “or eee Moss - avors= Restaurant will loan Tools and Technigues its owner and chef Trevor Hooper to bring us some unusual bread treats, such as his Crab and Avocado Hoppa Rolls and Parsnip — Pancakes — with Salmon Caviar. The main course is Kashmiri Curried Beef and Gingered Squash in Parchment. These flavors of the Orient are sure to be as pop- ular as Hooper’s last presen- tation Pacific Riz Fusion, Classes take place at the store, 250 16th St. in West Vancouver Cail 925-1835 for information and to register. Thursday, March 26 Wine Appreciation Course Karen Magnussen Rec Centre ofters Wine Appreciation: An Introductory Class. The class, taught by wine educator Allison ByCraft, is for thosc who have little or no knowl- edge of wine, but would like to get their feet wer. Topics covered include: how wine is made; the different types of wine and the characteristics of cach; reading a wine label; wine and food matching; and, of course, tasting. Several wines from around ¢ world will be. sampled during “the class.:For fee information and to Fegister, call 987- 7529. Monday, March 30 Tools and Techniques Cooking class Margaret’s’ Magic. The Layered executive chef of Culinary Capers —_and Catering, Margaret Chisoim, starts the evening at Tools and Techniques with Tamale Tarts with Roasted Garlic Custard and Wild Mushroom Ragout. Then, Shrim; and. Papaya Quesadillas zywit Ancho Chili ae } is topped by® Buttermilk i ice ‘cream: Classes take Place. if store, 250 16th St: in°W Vancouver, Call 925-1835 for information and to regis- ter. Wednesday, April 1 Tools and Techniques Cooking class Pasta Specialties. Caren McSherry will take a day off from her food and wine show on CKNW to bring us her own pasta specialties, includ- ing Stuffed Spinach Jumbo Shells in Tomato Sauce, Noodles — with Roasted Chicken, and Fresh Artichoke and Garlic Pasta. For our dessert enjoyment, McSherry will prepare a Citrus Olive Oil Cake.. Classes rake place at :the-.. «Spring Lamb Sunday, February 22. 1998 — North Shore News — 33 Vancouver returns with a celebration of spring. For starters she will pre- sent Salt Spring Island Goat Cheese, followed by a Sandwich with Cobble Hilt Asparagus and Roasted Peppers, Cowichan Bay Farm Loin with y a Frozen and = Lemon WgClasses. take. place at the ore 250: 16th St. in West er. Call, 925-1835 ‘and. to regis- Tuesday, April 14 City Chef’s Herbal Dinner Going Organicis the topic for the April 14 edition of the Waterfront Centre Hotel’s Froni a City Chef's Garden Herbal Dinner Series. The evening will feature an instructional ‘seminar: by herbalist Elaine: Stevens, a guided herb’ garden tou: with ‘the hotel's executiv chef Daryle Ryo: Nagata, - cocktai s“ Dressing and”. Chile esc “Roasted Grilled Asparagus in Lemon “Honey Soya Butter as an Chickeh.» ak nd*Techniques, 250 16th St. in West Vancouver. Call 925-1835 tor informatian and to register. Grand Opening | Special 30” off selected items One week only (Reb 22- 28) accepted until Feb 28/98. Winner will be notified by phone Name: Phone: Day Eve As Fine Food & Produce © Special Food ems © Soliv’s Ragels © Orfanie © non-organie produce ¢ Vustries ® Beco lane Baked Goods EAVEGG ite ys Lage Kettle Kett ods Moneys | Atweoss FROM OUR STORE TO YouR poor Tel: 926-2886 Fine Food & Produce Headland Drive. Caulfeild Village, West Vancouver Fax: 926-2869 Ecéo il Pane: One entry with each purchase. Entries I © Natural foods © Dairy & Frozen products © Gourmet ftems a