Hot stuff straight from the Hotel Vancouver kitchen THINGS ARE really heating up at Griffins Res- taurant at the Hotel Van- couver, i's “Chili Madness Month” (now through Oct. 27) and Execu- tive Chef Robert LeCrom has gone all out with the innovative, energetic creativity in the kitchen he is known for. This is definitely worth a night (or two, or three) out! I should know, as I was privi- leged to be invited last week to a special preview chef's tasting luncheon, held right smack in the centre of the bustling hotel kitch- ens, , Griffins Restaurant has his personal style imprinted all over it ~— a big, New Yorkish bistro-style room with a great open kitchen, and a menu with impossible choices. : __ As for the chili education, Nancy Wong (director of public relations for the hotel) gave a tip I am happy.to pass along. it is the essence of the cap- sicum’s volatile oils that gives the heat to chilis. . ; ’ - Drinking water or liquids in an ‘attempt to “‘put out the fire’’ only spreads the oils around, making things worse. - Her RX is simple: ‘‘Eating a bit of bread, or any starch, will ab- -., sorb the oils quickly and put out the heat. “In a pinch, empty a packet of sugar onto your tongue and swallow it down. It works!’’ None of the chef's inspired dishes warranted such drastic ac- tions, I am happy to report. _ Flearned that there is 2 Scovall ., scale for measuring and rating, in . units, the hotness level of chilis. - ‘Bell peppers score a G, followed by Anaheim (250-1,500), ancho and poblano (2,500-3,000), ‘jalapeno (3,500-4,500), serrano (7,000-25,000), cayenne (35,000), _ and Tabasco (30,000-50,000). The all-time fire-king is the ' pretty orange: habanero {or Scotch - bonnet), coming inat 200, 600- ” 300,000!) ‘Chef LeCrom is excited about this special promo. ‘Like garlic, chilis bring more flavor to food. You'll never be able to cook something bland with chilis. “Chilis bring spiciness, rich fla- vors and vibrant colors to cook- ing. lesson first-hand in Edena Sheldon CUISINE SCENE “Peppers are making an impact .«- and the word ‘chili’ doesn’t automatically mean hot.” And there’s more -—— a contest, for all of you. Read on. Invited are all you enthusiastic chili and pepper cooks out there. Submit your favorite recipe featuring chilis and peppers to LeCrom for testing and judging. LeCrom promises that a great number of Griffins’ specials will feature recipes from the public. Send your recipe in now (deadline.for receipt is 5 p.m. on Wednesday, Oct. 27). Include your name, address, phone number, and print recipe clearly. Prizes are great (dinners at Griffins, chili ristras, your win- ning recipe featured on Griffins’ menu for one month, etc.). Let’s get the North Shore going by showing our hot stuff! Fax entries to Chef Robert LeCrom 2t Griffins at 662-1907, or mail entries to Griffins, Hotel Vancouver, 900 West Georgia St., Vancouver, V6C 2W6, Here are a few recipes to get you going. ; CHEF LECROM'S - HABANERO CHILI, ONION AND CORIANDER CHUTNEY This fresh chutney makes a great condiment to serve with grilled fish, shellfish or chicken. LeCrom advises (he learned his the Hotel Vancouver kitchens) wearing latex gloves while handling fresh chilis, and wash your hands 10 times! Take care not.to touch your face COMMUNITY BULLETIN BOARD Mardi Gras benefits Emily Murphy B.C. SCHIZOPHRENIA SOCIE- TY... The North Shore branch of the B.C. Schizophrenia Society is holding its September Education meeting tonight, Wednesday, Sept. 29, at 7:45 p.m. in the Lions Gate Hospital auditorium (downstairs from the Acute 13th Street en- trance). The guest speaker will be ‘Anne Bowles, the creator of the internationally renowned Part- nership Program. NEIGHBOURHOOD HOUSE DANCE LESSONS... Learn how to rumba, line dance, and swing at the North Shore Neighbourhood House this fall. On Thursdays, Sept. 30 through Oct. 21, from 7 to 8 p.m., the East Coast Swing will be taught. West Coast Swing lessons will follow, beginning Oct. 28 through Nov. 25, also from 7 to'.8 p.m., Thursday evenings. Romantic rumba lessons will run Thursday, Sept. 30 to Oct. 21, from 8 to 9 p.m. The Cha Cha fotlows in the 8 to 9 p.m. time slot from Oct. 28 to Nov. 25, All dance courses are taught by Dance Expressions. Each course is $18, and interested participants are asked to pre-register by calling 987-8138, or visiting the North Shore Neighbourhood House at 225 East 2nd St.,° North Van- couver, AVALON HOTEL MARDI GRAS... The Emily Murphy House in North Vancouver will be the beneficiary of. a weekend of sports and entertainment at the first annual Avalon Hotel Mardi Gras, Oct. 1 to 3. The Avalon Hotel ($025 Marine Dr., North Vancouver) kicks off the weekend at 5:30 p.m. on Friday, Oct. 1 or eyes! Makes 1% cups (375 mL), For less heat, use fresh cherry peppers instead of the habancro variety. 1 Tbsp. (15 mL) olive oi 1 large onion, halved and sliced 6 fresh habanero chilis, seeds removed and coarsely chopped 6 fresh plums, pitted and chopped 2 sprigs fresh coriander (cilantro) Grated zest from 1 orange % c. ($0 mL) sugar ¥% ce. (50 mL) rum Heat oil in medium saucepan. Add onion, and saute until wilted, 5 minutes. Add peppers, plums, coriander and orange zest. Saute 3-4 minutes. Add a touch of water to moisten mixture, and stir in the sugar. Bring to a boil, lower heat and cook about 10 minutes until liquid is reduced and mixture is like preserves and glossy. Remove from heat. Cool to lukewarm, and stir in the rum. Allow chutney to cool com- pletely. Cover and refrigerate at least three days before serving. Keeps several weeks, refrigerated. Serve chilled. CHEF LE CROM'S SERRANO GINGER CUSTARD This delightful dessert has a mere hint of serrano chili pepper. Serve this heavenly custard chilled, individual serving dishes, as a wonderful sweet finale to dinner. ° : Serves 8. 4 large eges 1. (250 mL} sugar 2 Tbsp. (30 mL) orange liqueur (Cointreau or Gran Marnier) 2 Tbsp. (0 mL) minced FRESH ginger 2 red OR green serrano chilis, seeded and diced 1 quart (1 L) heavy cream Whisk together the eggs and sugar in top of a double boiler. Add the liqueur, ginger, peppers and cream. Place over simmering water and cook, stirring constantly, until mixture thickens (about 30 minutes). Pour into 8 individual serving dishes and refrigerate until firm (about 2-3 hours). Serve chilled, topped with brown sugar or a dusting of cocoa, if desired. with a steel drum band, country music with line dancing and Lance Harrisons Dixie Band in the hotel’s entertainment rooms. On Saturday, Oct. 2, a day of music and entertainment is capped off with a Mardi Gras Costume Party. The next morning, following a breakfast buffet, a 10k fun run from the Avalon to Park Royal shopping centre and back, along with a Gold's Gym-sponsored bench press competition, will take . place. The weekend events are sponsered by the Avalon Hotel, Golds Gym and the Running Room. For details call the Avalon Hotel at 985-4181. If your community group has an upcoming event, send a press release to Community Bulletin Board, c/o North Shore News, 1139 Lonsdale Ave., North Van- couver, V7M 2H4, or fax 985- 3227, NEWS photo Mike Woketlold HOTEL VANCGUVER'S executive chef, Robert LeCrom kicks off | “Chili Madness Month’ at Griffins Restaurant by displaying the array of fresh chilis he has bought for the occasion. Cre, Edeemont Bhd. & Queens F Edgemont Village, North Van ; 983-3330 Ample parking & customer