30 - Wednesday, June 3, 1992 - North Shore News Massey confident film will succeed From page 29 It really plugged me into a real happening network of film pro- ducers. We met lots of studio heads from Warner and Columbia, for example, major agents, people like Arthur Penn and Phillip Bor- gos.” Massey, who became a father in January, says he’s been asking himself why he moved back to Vancouver ever since he left the Film Centre. “t know I've compromised my time to gel me to where | want to go, but Toronto is an unlivable ci- Any talk about film with a man named Raymond Massey must in- evitably turn to his namesake. While he is proud of his famous grandfather, Massey isn’t overly awed by his reputation. tn fact, he confesses he hasn’t even seen all of the other Raymond Massey's films. “Ym very proud of my name. There’s moral fabric attached to it. Mind you,” he snickers, “Christopher Plummer was tar- nishing the image for me the other day when he started telling me about the adventures of Raymond Massey going way back,” he says of the actor most North Americans know as Abe Lincoln. - He and his grandfather, howev- er, didn’t have much of a relation- ship. He remembers visiting him in his Beverly Hills mansion as a child. “| remember he used to send his driver to pick us (younger brothers Vincent, Nathaniel and sister Eliza) up from the airport in his big Rolls Royce. My grandfa- ther was never there to meet us. He was always very formal with us.”” But back to /mpolite. Although Massey admits he initially felt uncertain about whether he could produce /mpolite with the fixed half-million dollar budget, he says he is confident it will be a com- mercial success. “tt will play the festivals, and it will make its money in Pay and broadcast T.V. That's the reality of most Canadian films. It’s not a ter- rible reality, really, as long as you can get the project made in the first place.” Judging by the cast and crew's willingness to accept cuts in pay, Massey's faith isn’t misplaced. The biggest unknown is whether audiences will find the film amus- ing. “This was the first time we had the crew telling us that they found themselves reciting lines from the movie on the set,’”” he laughs. ‘‘t just hope everybody else out there finds it funny.” "4% Saturdays only on 10 selected iterns on our 29 item Dim Pasparos continues to thrive From page 27 Halibut ($12.95), Solomes Plaki (baked salmon, $12.75), Prawns ($14.95), Trout ($11.95) and Gemista Calamaria (stuffed squid, $11.95). The restaurant's nightly specials list also has strong seafood repre- sentation. . Ona recent Friday night, it in- cluded shark, marlin and codfish, along with suckling pig and roast lamb, Table Hopping sampled the Broiled Marlin ($16.95) and the Broiled Mixed Seafood Souvlaki ($14.95). Both entrees came with large portions of Greek salad and roast Greek potatoes. The marlin also came with a dollop of homous, the garlic-laced tahini and chickpea pate that so brilliantly complements hot but- tered Greek pita bread. Grilled and lightly brushed with butter and lemon, the marlin meat was dark, dense and delicious. The seafood souvlaki included jumbo prawns, halibut chunks and thick scallops, all three grilled, and all three fresh and full of flavor. We preceded our entrees with appetizer selections of Melit- zanosalata ($3.95, best pronounc- ed before sampling any wine) and Octopus ($6.95). The Melitzanosalata is a pureed eggplant dish spiced with garlic and mint; it makes an excellent and refreshing pita bread spread. The baked Octopus was served with olive oil, lemon and fresh parsley — another great pita ac- companiment. - Pasparos’ wine list ($15 to $30) ranges from Greece, France, Italy, Germany to B.C. Some good bot- tles are available, along with some hearty ground-level Greek offer- ings such as Retsina ($14.95) and Demestica ($14.95). Several wines are available by the glass and ‘-litre carafe. For dessert fans, Pasparos has a half-dozen offerings that include Bougatsa ($2.95) and Karthopitta ($2.75), but the Kreme Karamele ($2.75) should not be missed. Pasparos’ version is made with egg yolks and no egg whites; it is marvellously rich and creamy. Service at Pasparos is brisk and attentive. A good team of waiters attired in open-collared white shirts ensures patrons a steady flow of food and drink. The loud and lively atmosphere comes free of charge. $122 off Canon’ E61 8mm camcorder with 8X power zoom lens, full automatic operation plus AF macro autofocus. #31821. 180° FlexiGrip™ & handle for any angle shooting. Multiple-function m wireless remote control included. Get 3 TDK video cassettes at no extra cherge with the Canon E61. 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