42 — Wednesday, October 20, 1999 — North Shore News ~ Deana Lancaster News Reporter deana@nsnews.com THE busy season for local tailors, seamstress- es and alterations spe- cialists is fast approach- ing. That’s because the months of October, November and December are filled with a plethora of rasty opportunities for Vancouver-area food and wine lovers. With events like these, waistbands and side-seams will need to be let out before the end of the millennium. Until Oct. 33: Taste your way through Portugal ac The Four Seasons Hotel during its Portuguese Food ani Wine Festival. In beth The Garden Terrace restaurant = and Chartwell, the hotel’s execu- tive chef Douglas Anderson has prepared a menu of simple and ‘delicious: fare trom the southern European country. “Dishes like Terrine of oxtaii and cod with tomato coulis, “and ‘Albacore’ tuna on a crust of ‘spice. with a red wine essence can be tasted with the festival’s featured wines. Until’ November 12: * "Meanwhile, “in B.C. Lig uor '.. stores, Argentina is the flavour ; _of the month. Store ‘shelves are brimming with more than : : Healthy Housing represents over ten years of CMHC research into : building, homes that are healthy, protect our environment and save. avers Made in -—- exclusively Dean2 Lancaster News Reporter deaua@nsnews.com ace NEWS photo Julie tverson WINE writer Jurgen Goths was the guest ai the first meeting of the Edgemont Village Wine Club in the spring. The monthly tradition continues — B.C. wine expert and North Van resident John Schreiner will iead the October tasting. 35 varietics of malbecs, chirdonnays, sangiovese and more. LD8 portfolio manager Gordon Deniers said he hopes - the promotion -will help con- * sumers become aware that Argentina produces some of the best value wines in the world. Monday, Oct.. 25: The Edgemont. Village Wine Club meets again and this month the tasting will be ied by John .: HOME DEPO Schreiner. The North Van res- ident is author of Chardonnay and Friends, and is a bona fide _expert_on B.C,’s fledgling “ wine industry, He will be talk- ing about 8.C.’s harvest. The tasting will be held at Edgemoni Village Wines, pre- registration is required, call 985. WINE (9463). Thursday, Nov. 4: The Metropolitan Hotel and Diva at. the Met, are presenting the T PRESENTS - o energy. Seminars cover correcting mold in dsmp basements, ventilation , : and improving Indoor alr seal using safe building products. AE Earthquake fesistant design ¢ covers features you can add on during a basement, bath or kitchen renovation. These steps "ean help reduce earthquake damage to your home. a” Look fer these CMHC books available at your" Home Depot store or call CMHC at (604) 731-5733. _ HEW — The Healthy Housing Renovation Planner ' NEW = Flexhousing: Homes that Adapt to Life's Changes Residential Guide to Earthquake Resistance Investigating, Diagnosing and Treating Your Damp Basement The Clean Air Guide latest installment in the Wine and Noses dinner series. Executive chef Michael Noble ",, will prepare a five-course meal paired with wines from Saturna island Vineyards’ first vintage. Winemaker Eric Von Krosigk will be on hand to talk about the wines. The final course will feature cheese from Saltspring Island Cheese Company. Tickets are $95 per person. To reserve, call 602- 7832. SEMINARS AY ALL HOME bEPOT stores IN sc. NO PRE-REGISTRATION REQUIRED, HOME TO CANADIANS Sullding Materials for the Environmentally Hypersersitive Canadii IN the past half-decade, there has been a fleurish- ing interest in eating locally. Farmers and producers, shop-ewners, chefs and restaura- teurs have long been touting the benefits of cating preducts grown and produced in B.C. “Bur for the average consumer or diner it’s not always clear which foodstuffs are local, and how they can best be used. For an example of some of B.C.°s finest products, prepared by some of the province's outstanding chefs, head over te the Vancouver Convention and Exhibition Centre tomorrow night for this year’s version of the Xelusively B.C. Gala Dining Xtravaganza, Delicious preparations of B.C. Albacore tuna, coastal Relon oysters, B.C. ostrich, ling cod, Saltspring Island lamb and more will be served up by the Xelusively B.C. Culinary Chefs — including Rodncy Butters, formerly of the Pointe Restaurant at The Wickaninnish Inn; Bernard Casavant of Chef Bernard’s in Whistler; Ian Cow lev, Green Coliege Dining; Jay Forsyth, Dubrulle Culinary School; Greg Hook of Chocolate Arts; Ray Henry of the Delta Vancouver Suite Hotel; Michael Noble, The Metropolitan Hotel & Diva at the Met; and Blair Rasmussen of the Vancouver Convention and Exhibition Centre. Dino Renaerts, chef at 900 West at Hotel Vancouver also recently joined the ream. The X-B.C. isiterest in all things focal doesn’t end with the food itself, however. : The non-profit. organization was founded by a handful of food and beverage professionals with a shared passion for pro- _moting home-grown excellence in food and wine, and it has a mandate to assist provincially-based culinary students and up- and-coming professionals achieve higher levels of education and experience. Net proceeds raised by X-B.C. stay in the province and pro- vide bursary funds to B.C, residents interested in starting or fur- thering their education in food or beverage. Tickets to the seven-course dinner are $150 and to press - time there were still some tickets available, Cali TicketMaster ar 280-4444, For general and bursary information about the Xclusively B.C. Culinary Team, call the team’s chair, Audrey. Surrao, : at (250) 7 728- 3100. Hippies cone first served roed for Sham oo, Cleansers, Lotions, Lip Balms, : ‘Bath Bubbiers, Deodorante, - - . & Household Cleaners. ’ Suppiies, Kits, Classes, & more... - #65-2710 Barnet Hwy, 12946 West 4th Ave Coquitiam Vancouver. ~ 944-1488 732-7627 ove oe saa oo warw.cranberrylané.com Ree