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Fiome grown

Herbal delights from a seaside garden

Deana Lancaster

News Reporter
deana@nsnews.com

ON a third-floor terrace
near the northern edge of
Vancouver’s concrete jun-
gle is an aromatic oasis.

Irs the Waterfront Centre
Hotel’s herb garden. Chives, rose-
mary, lavender, thyme, ginger,
roses, feverfew and echinacea are
just some of the plants that, even
in the cool of November, thrive on
the hotel’s terrace.

It's here that executive chef
Daryle Ryo Nagata finds the inspi-
ration for culinary art works such
as the Tarragon Thyme Crusted
Chilean Sea Bass and Cranberry
and Cumin Peppered Loin of
Venison that he created for a
recent dinner at the hotel.

‘Tt was the fifth in the herbal
dinner series, Fram a Cizy Chef’s
Garden. Since last July, local chefs
and gardeners have been enjoying
not only Nagata’s cuisine but
herbal crafts and medicine cour-
tesy of certified clinical herbalist
and author Elaine Stevens.

This dinner was no different.
Stevens offered winter warm- Ups

(mmm... ginger tea) and gift-giving ideas
and a beautiful
herbal wreath) and demonstrated their

(calming potpourri

Photo submitted

Waterfront Centre Hotel executive chef
Daryle Ryo Nagata and herbalist Elaine
Stevens enjoy the hotel's herb garden.

preparation in the terrace room at the
hotel.
Stevens knows her herbs.

To

As she 1991,

Jen for ars 5

Park &

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worked she discussed the health
benefits of different varieties.
Ginger, said Stevens, stimulates
circulation, inhibits blocd  clor-
ting, lowers cholesterol and
reduces blood pressure. Lavender
dispels. melancholy, chamonsile
soothes the nerves and marjoram
acts as a sedative. These she added
to the potpourri.

After the seminar Nagata’s four.
course dinner was enjoved along
with wines from Domaine de
Chaberton winery in Langley.

But attendance ar an herbal dinner
is not the only way to benefit from
the hotel's garden.

Nagata said if a guest mentions
having a headache or coid upon
checking in he’s happy to create a
concoction using fevertew or echi-
nacca.

He's even prepared herbal reme-
dies for hotel guests in attendance
at the convention centre across the
street.

The Valeatine’s edition of the
herbal dinner series takes place on
Tuesday, February 10 and will fea-
ture a seminar by Stevens on
preparing herbal aphrodisiacs.

The evening begins at 5:30 p.m.
with a cocktail reception and a
guided herb garden tour. Tickets

are $95 per person.

make reservations phone 691-
extension 3133.

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