also a rock and roll drummer.

From page 23
North Vancouver include Leanne
Roy at Highlands, Janet Warren at
. Argyle and Doug Irwin at Wind-
. sor.
Rebagliati grew up in Kelowna,
. where he was educated by the
Sisters of Charity at the Roman
Catholic [mmaculata School. “i
. got a very good education,”’ he
remembers, ‘‘because we all got
a chance to live life to the fullest
as students. | sang in the glee club
choir. It was great.”
OES : At UBC, where he completed his
° Bachelor of Music in 1970,

; Rebagliati was inspired by the
composer and chorister Professor
Cortland Hultberg, “who gave
me a positive outlook towards
music and life in general.’

hay . Rebagliati, who went on to get a |
teacher's certificate, a Masters of
Music and the ARTC pianu degree
from the Royal Toronto Conserva-
tory, also learned to love such

wide a range of music greats as
Maurice Ravel, Herbie Hancock

on

BOB REBAGLIATI, who heads up the music program at Hand-
sworih, kicks off his 19th year of teaching this week. ‘‘Reb’’ is

i Classical music is
also important

oo There is light
ian at the end of the tunnel.

For example, the mortality rate of Hodgkinson’s Disease
| { has been reduced by a remarkable 90%.
gz Please give generously.

BROOM-HILDA

BOY, NERWIN SURE

ON

=i

- . ey
NEWS photo Neil Lucente

+ TACKLED
ON THE
FIFTEEN, ..

and Blood, Sweat and Tears.

“Reb” now satisfies his love for
rock and roll by drumming for the
Copperfield rock quintet, playing
gigs all over the Lower Mainland.
“It’s a real release for me to get
out there and boogie.”

Rebagliati, who walks to Hand-
sworth every day from his home
near Edgemont Village, is father to
two teenage daughters and husband
to Maggie, who teaches pre
school, “for which she deserves
a medal.”

Reb himself plans to retire early,
probably in the year 2001 —

“my space odyssey’ — because
“the way | do my job is intense
and time-consuming and 30 year's
is enough io batter your body with
7 a.m. and 7 p.m. rehearsals.”

He especially looks forward to
composing and writing a music
curriculum for which he has af-
ready developed several ideas at
Handsworth.

“No matter what | do, it will
involve music and it will involve
people,”’ he says.

}
A;
Bz
A:

t

3
ay

i

i
AS

From page 22
Shore public.

The restaurant's kitchen, mean-
while, produces food that is

authentic without being antique.

A robust Homous ($3.95), for
example, is served with hot but-
tered pita bread and features an
“excellent balance of garlic, chop-
ped white onion, chunky chick
peas and parsley.

Anatoli Souviaki’s wine list has
an interesting selection of Greek
wines by the glass, carafe and bot-
Ue, along with the more traditional
French, Italian, Australian and
Californian selections.

A Boutari Grand Reserve ($20)
from the Macedonian region of
Greece is an excellent bone dry
red guaranteed to expand local
Greek wine sampling horizons far
beyond the standard pine-scented
cloud of Retsina.

Anatoli Souviaki’s entrees range

[ KNOW. 1 GAVE HIM

HATES GOING BACK MONEY FOR SOME NEW

COMICS

ATTITUPE.

HE FASTRACK

tS YOUR ARM MIGHT STIFFEN UP
AND You Won't BE ABLE To

HOLD A PENCIL. AT SCHOOL
FOR A FEW DAYS... Now ARE
YoU GOING TO ROLL UP
YOUR SLEEVE OR NOT Fg)

You HEVER
TAKE ME

around $10 to $14 and
feature such standards as
Moussaka ($9.50) and Souvlaki
($11.50 to $12).

But the restaurant also features
nightly specials and lighter ap-
petizer offerings of such favorites
as Calamaria ($7.95). Keftedes and
Doimades (both $6.95).

Table Hopping sampled the
Greek Platter for Two ($24.95), a
grand Greek feast of Spanakopita
(phyllo pastry suffed with spinach
and cheese}, Keftedes (spiced
meatballs), Dolmades (grapevine
leaves stuffed with rice, ground
beef and various Greek herbs),
souvlaki (beef or chicken),
calamaria, and tzatziki (traditional
Greek yogurt with chopped cu-
cumbers and white onions).

All of the above were arranged
around a central Greek Salad of
green peppers, feta cheese,
tomatoes and white onions.

from

I FIGURED A NEW OUTAT
MIGHT HELP CHANGE Hid

.. THE WORST THAT'S GonNA HAPFEN

198? ng Fenturay Synac at inc dane hy orarvad

WORKS EVERY ]
TiME... £

GUILT TRIPS WORK
BEST DURING HALFTIME...

Greek feast gets thumbs up

The portions were generous
without being overwhelming and
the range of samples provided a
comprehensive introduction to the
vitality and universal appeal of
Greek cooking.

It was heartily enjoyed by the
entire Table Hopping staff.

Anatoli Souviaki’s dessert menu
includes such traditional items as
Baklava ($2.95, also available in ¥
dozen or full dozen orders for
take-home) and such less known
items as Verikoko ($3.50) apricot
mousse.

The restaurant also features
some dessert and port wines.

Table Hopping shared a ¥ bot-
tle of excellent Warres Warrior
Port ($13.95) being the battle

Anatoli Souvlaki is a taverna in
the best Greek traditions: a bois-
terous social watering hole fuelled
by equal portions of good food
and wine.