Weekpays . Fripay ¥
LUNCH OR SaTuRDAY

OFFER VAUD

DINNER“ $:30-6:30
from November 24 to December 14/96
Subay Nigit ts Fariy Night. Au THE
BOLOGNESE Pasta You CAN EAT wrt SALAD
Y Honemane Focacaia Beeap $9.95:
“ *Kids under 10 eat FREE
q 1209 Lonsdale Ave., N. Van. a

Cuciaine

for |
y, 4 (Max. 514%)

Buy the 1st entree at regular price & receive the
2nd entree of equal of lesser value for FREE

valid Sun, to Thur, $:30 - 10:00pm, Fri. & Sat. 5:30 - 6:30 pm!
Offer expires December 30, ‘96 i

La ee ae a es ste me nae cas ie cone oe oe wl

Open for dinner 7 days a week ji

Lunch Mon.-Fri. 11:30-2:30 (
1448 Marine Drive, W. Van. ~#

fist

FRESH PASTA MADE DAILY

Casual Fun Atmozphere
Fully Licensed
Cpan 7 Days A Week

ENCES ne 299-6636
Phone In Take Out Orders Available

When Only the
Best Will do!

LA. HENCKELS

20% off profess sional kitchen knives & gadgets
Expires Dec. 31/96

_ Ruse of Knives

Park Rayal | Nort eee -Capitano Mall

922-8601

988-0303 |

Roasted Pheasant
with Pumpkin Stew

Ingredients: |
50 g unsalted butter
75 g fine minced shallots
10 g sugar
400 g pumpkin, diced *
2 g fresh ground nutmeg: | _
100 mL pheasant or chicken’
stock .
zest of 2 oranges
salt and cracked pepper 10
taste

Over medium heat in
saucepan, saute shallots and
sugar in butter until the shallots
start to caramelize. Add pump-
kin and ground nutmeg and
continue to cook for another
minute. Add chicken stock and
zest and simmer until pumpkin
starts to break down. Season to
taste and set aside,
4 pheasant breasts (approx.
196 g each)
cracked pepper
fresh sage, julienne
50 mL canola oil
30 g unsalted butter
salt

Rub cracked pepper, oil,
sage on pheasant, season with
salt. Over medium heat lightly
brown pheasant in butter, put
into oven for 2 minutes at
375°. When slightly firm to
touch set aside to rest for 5
minutes.
1 star anise
Orange segments of two
oranges
20 g¢ unsalted butter
50 g fine minced shallots
50 mL brandy
300 mL rich beef jus

In the same pan in which
the pheasant was roasted, saute
shallots, orange ind star anise
in butter at medium heat until
shallots start to caramelize.
Splash with brandy and slightly
reduce. Remove star anise, add
beef jus and reduce by half.
Strain through fine sieve and
adjust seasoning.

Place” pheasant on the
pumpkin stew, spoon sauce
around and on pheasant.

Accompany with usparagus and = JOHN-CARLO Feiicella displays his Roasted Pheasant with Pumpkin S Stew. The’

serve, La Toque Blanche chef shares the recipe for the festive treat at left.

LUE

NEW YEARS EVE
nike

ARAGE PUB

2889 £ HASTINGS PHONE 254-1000

Wilt

ANE AND THE TW

SPONCORED BY STORAIN NORMAN & STORM BREWERS
FEATURING HURRICANE PALE ALE

LIMITED TICKETS AVAILABLE
$25 INCLUDES:

BUFFET DINNER, PARTY FAVORS2) .

_ CHAMPAGNE: “AT AIDNIGHT.

oo |
ee

live j in the .
A ifjom Ballres

\

! FICKETS $35: -
in PARTY FAVORS
UL GOURMET DINNGR BUFFET. :

CHAMPAGNE AT. MIDNIGHT *s-
LIMITED TICKETS AVAILAB