24 — Wednesday, February 28, 1996 — North Shore News Experience German wine and fashion From page 22 " pm. ( $60). Culinary globetrotter chef Dominique Couton will pre- pare a luncheon featuring an inter- national selection of foods to be served with riesling wines from seven of Germany’s top wine pro- ducers. Tracy Mills from the German fashion house of Mondi has assembled three elegant fashion themes to highlight the event. The extraordinary spectrum of " flavors, colors and textures will be a testimony to the versatility and skill -_of German fashion designers and the range of German wines. German wines are good food wines. They generally are lower in alcohol than wines from France, California and other wine producing countries. That’s an advantage when ‘it comes to food meiching as alco- hol can have a numbing effect on the palate. ° . The opposite effect is achieved “by high ‘acidity, ality fore which ay and control all your, luggage, while the - acidity serves to freshen the palate and heighten the flavor of food. A sampling of the Couton's menu is eriough to whet even the most jaded of appetites and . includes: Cherry smoked West Coast seafood rilette, Braised Pheasant with porcini Polenta, and a spicy baked. William Pear in a Phyllo Purse on Creme Anglaise. Other Saturday food events nclude: * Picnic in Bordeaux: (noon- 2:30 p.m., Sutton Place Hetel, ($60): A selection of regionai dish- es, prepared under the direction of chef Louis Gervais, will comple- “ment featured wines from the six major growing regions in Bordeaux. ¢ British Columbia: A Taste of the Traditional and Exotic (2:30- 4:30 p.m., CP Waterfront Centre Hotel, (£55): CP Hotel chefs“ Bernard Cassavant (Chateau Whistler3; Daryle Nagaia . Waterfront Cenure Hotel), David Hammonds (The Empress), and NORTH SHORE CON- TINUING “EDUCATION PROGRAM 986-8888; the “cost is $20.00. He'll show you the correct- type of luggage for your trav- els, tell you how to stay safe _ inside and outside your’ room plus give you hundreds of other travel hints. On the final day of the. course he'll 3 - unpack his carry-on and fill’ on. two 26” ‘suitcases with all’ 2 3th. ‘between : "d_< the clothes, security. items, toiletries, beach items and, : even a set-of golf clubs!?! at Attend:if you can but if you. “ éan't, go. to. Gulliver's in - Park Royal’ North: and bor. «tow “his: video for. a “con: : densed . Version’ "of this . Park Royal North 54 Park Royal North . West Vancouver © oe 922-5650 » Mail Order. "P.O. Box 31086. *. #8-2929 St. John St. : Port Moody, B.C. V3H 200. (604) 276-2208 ; Willowbrook Mall’ 401-19705 Fraser Hwy. Langley, B.C. 530-9600 Richmond Cenire South 6551 #3 Road Richmond, B.C. 276-2606 * Arbutus Village Centre” - _ 4255. Arbutus Street» Vancouver, B.C: BOUL Robert LeCrom (Hotel Vancouver) will present a culinary mosaic of B.C, foods. Twelve of B.C.'s top preducers will showcase a selection of complementary and contrasting wines. ¢ Australian Rules (4:00-6:00 p.m., Bridges Restaurant, ($45): Chef David Alsop will offer up a host of native Austrafian dishes at this casual Aussie barbecue-style event held in Bridges upstairs dining room. This late afternoon grazing event will feature wines from eight of the most popular wineries “Down Under.” Here’s a vegetarian appetizer recipe from Chef Dominique Couton’s kitchen that's perfect with a glass of German reisling. Avocado Teriine on Baisamic Vinaigrette 2 oz. water 1 Thsp. gelatin powder 1c. whipping cream Right now save 50% on ther re; of prescription glasses (frane : 6 ripe avocados juice of 2 lemons salt and cayenne pepper to taste Balsamic Vinaigrette 3 oz. balsasnic vinegar 6 oz. extra virgin olive oll pinch of salt, grindings of pepper Garnish: basil sprigs, diced tomato Line a 8-4 x 4-4 inch loaf pan with a sheet of plastic Wrap extend- ing 3 inches over each side. Set aside. In a medium pot, heat water and add gelatin to melt. Add whipping cream and bring to a simmer; Temove from heat. Peel and seed 4 avocados and puree in food processor. Add lemon juice, salt and cayenne pepper. Process until mixed. Add warm cream-gelatin mixture to the puree and process until smooth. . Cut each remaining avocado (peeled and seeded) into six wedges. Place one-quarter of puree in loaf pan and top with 6 avocado wedges, Top with remaining puree and gur- nish with 6 avocado wedges, © | Close mold with plastic wrap and refrigerate for 4 hours before slicing. In a bowl, combine balsamic vinegar, olive oil arid salt and Pep. "To Serve: On each plate, poo! | Tbsp. of balsamic dressing and add a half inch slice of terrine. Garnish: with a sprig of basil and diced toma- to. Makes 16 servings, Tickets are available from The Vancouver Playhouse Box Office at 873-3311. Tickets for the evening. - international Festival Tastings are also available at all Ticketmaster © outlets or charge-by-phone 280-"- 3311 ne Kasey Wi son ot is a food, wine 2 and travel writen vestauran’ reviewer : and British Columbia contributor to Pacific Northwest The ‘Beautiful, Cookbook. a Metrotown 430-3126 « ‘Coquitam Centré'464- 1822 Oakridge 263-2514 « Surrey Place Mall 588: 6941 o Sevenoaks Mall (A&W Wing) 853-8101 » West Broadway 873-5234 Willowbrook Mail 530-9081. * Park. Royal. South 925- 9515 ie Oifer excludes EyeBuys® Collection and any other frame and Yeas combination pricing. No olher coupons of discounts apply Valid oniy at participating locations. Pearle, Pearle Vision Center, Peatte Vision Express, Pearle Eve Hlech Express and EyeBuys are trademarks of Pearle Vision, Ine. ©1996 Pearle Visien, Ic.