Vineyard an-island adventure From page 30 designation — was originally the: Waldmans’ Bowen Island ‘home. Blasted out of island . bedrock, it is a place of graceful country living in - every detail.2 ~ Their West: Vancouver " gastronomic. adventures ‘aside; the: Waldmans have een Bowen, Islanders for the : past | two. decades. ir Vineyard is an ion of their predilec- ion for the:finer chings in lif good | food, good compa- good. cheer. ° = Their ocnological aspira- ct an inspired emian joie de vivre. The guest house itself has _ lude cight @ from deluxe ury private. balconies, plac bs, marvelously cléctic furnishings, Jocal art We recéntly toast- uur second - north shore news % DINING details at every turn. There is also a large solar- heated outdoor pool and hat tub. And, of course, food. Number 1 on the list of the good things in life. Both Waldmans are adept in the kitchen. Elena manned Catchy’s kitchens with great home- spun inspiration. She does the same at the Vineyard. The Waldmans’ ¢ ulinary offerings begin with breakfast — this being a B&B. You might, for instance, ~ start with fresh blueberry scones from Cravings in the Caulfcild Plateau and contin- ue with baked halves of fresh grapefruit topped with demerara sugar. Foliow that with a rasher of bacon and scrambled . Bowen Island eggs topped *. with sprigs of fresh oregano and accompanied with sides of wholewheat toast and homemade jam. Dinner at the Vineyard is . served on Friday and ~ Saturday nights. ’ Because of the Vinevard’s bed and breakfast designa- tion it is not a restaurant in the traditional sense —- it has no liquor licerce and diners are served under the auspices _ Of the. Bowen Island Diners Club, membership $1. Of course the member- ship is a mere formatity that is taken care of by the Vineyard. and forget the club appendage. This is a romantic family affair all the way. Dinner seatings range trom six to 30. The Waldmans preter about 16. Menus are table d*hote affairs that emphasize the farmer/hosts’ talent for suly- stantial high quality home- cooked foods. They might include Artichoke Strude! or perhaps Baked Oysters Vineyard fol- lowed with Cobb salad and Herb-crusted Grilled Lamb Chops or East meets West Barbecued Salmon. Desserts could range from Chocolate Mousse to Fresh Berry Crumble and Elena’s Chocolate Chocolate Cake. Price per couple is $60. Bring your own wine. If you are not staying at the Vineyard you can make the trip over on 2 morning or afternoon. Bowen Island ferry and finish in time to catch the 9:45 p.m. home. * Ieis an island dining adventure well worth the effort. The vineyard aspect of the Waldmans’ operation is a . Of thé be crage used for the toast. This new. ‘product, the venerable. Hardys firm's first sparkling wine, is a notable’ exception; it fairly screams - o Chardonnay from the first _.. Sip, offering melon and apple product, a sppropriately si since. e’s half: Australian; Hardys Nottage Hill Chardonnay Brut:'1997 - $18.60. (Australia) : notes backed by a slightly oaky and yeasty aftertaste that’s clean and refreshing, none of the sour nasty after- - _ bite of cheap bubbly. Well worth the moncy and an excellent choice to toast any special, or trivial, occa- " sion. Better get an extra bot- _ de or ewo, just in case people get inspired to offer “answer- ing toasts” as an excuse to ~skeep their glasses filled. ick” to be poured for tiié. mob at weddings and celebratory bun-fights where the attention will ly, diverted from the : quality e merciful- Lees & Dregs .. + Don" t ” wear white socks ify ifyou mu plan et _-Tilford adults, daring flash ef brilliance that adds far more than just the retreac’s name. Rather than plant a pedes- trian apple orchard or rasp- berry patch, they opted for wine grapes. Screwball showboating? Romantic folly? Perbaps not. The micro-climate in the Bowen Island valley areas the Waldmans have put to the rape — pinot noir, pinot lanc and nine other varietals — have proved viable for grape growing. The original vines were planted four years ago and the first pressing is set for this month. Also helping steer the Vincyard’s oenological ship: Beach Side Cafe manager and sommelier Mark Davidson; Liberty Wines principal buyer Park Heffilfinger and wine consul- tant Eric Von Krosig. — The three will provide expertise and advice to help. ensure that the Bowen Island | winery develops into more than just a mazginal curiosity. {fall goes as planned, this year’s crop could produce 4,000 borties of Bowen Island Vineyard wine and the Waldmans will apply to establish their own farmgate winery. on shopping at Park & |. turday, Sepr. 19th. Rack It! Winemaking will be: holding its annual Grape: .’ _ Stomp all day, crushing Sangiovese, Cabernet Sauvignon, Shiraz and Petite * Shiraz by the traditional .’ method and they need all the * hands (well, feet, actually)... they can get to help out. If you’ve never stood barefoot in a vat of grapes, it’s an indescribable sensual experience you don’t want to _miss. Kids are especially wel- come, since Rack, It! owner Don issak points out that they tend to be more vigor- ous and uninhibited than Go. home with purple cet, like a true pigano, It would be part of their commitment to producing a uniquely local Bowen island experience. A taste of jocal ingenuity and skill. of Tal hd Ph:'985.8860 Fax: 986-5546 Established since 1986 ot Laneh Specie, Five course special: soup, spring roll, salad, your choice of 17 to 34 plus tic Tit ween NORTH NANCOUVER - : 180 W. Esplanade (Esplanade & Chesterfield) . Free Delivery FP :987-9911 Open? 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