MOVIES — BRAVO Channel 28
The American direeror Sam
Fuller’s genius for getting the
most out of a small budget
(Hollywood B-movie) production
Was first recognized by the French
journal Cahiers du cinéma in the
1950s. The accolades didn’t trans-
late into more money for the man
but it made everybody pay a lor
closer attention to what was going
on in his films. And he kept on
making movies. BRAVO is screen-
ing two of his classic film noir
tek The Naked Kiss (1964) at
11:15 am. and &#e* Shock
Corridor (1963) at \ p.m. During
this period Fuller was working in
the shadows of the classic
Hollywood system. After the
“golden age” broke down he
sought independent financing and
made tex Dead Pigeon on
Beethoven Street (1972) in Berlin
without missing a beat. The West
German film screens at 9:30 a.m.
Most of the actors in Fuller’s films
are forgotten today but former
North Vancouver acting instructor
Peter Breck stars in Shock
Corridor. He still gets fan mail
from all over the world for his role
in the sixtics’ TV western The Big
Valley.

ROUGH CUTS — Donglas
Coupland: Close Personal Friend
examines the career of the West
Vancouver writer. His latest book
Girlfriend in a Coma will be pub-

lished in March. On NewsWorld
channel 23 at 6 p.m.

MOVIE #%% The critically
acclaimed New Zealand film Once
Were Warriors starring Rena Owen
and Temuera Morrison airs at 10
pam. on Showcase (Ch. 24).

MOVIE *%&* Bernardo
Bertolucei’s The Last Emperor with
John Lone and Joan Chen airs at

1 p.m. on KVOS-TV (Ch. 12).

TV MOVIE PREMIERE —
Oprah Wintrey’s four-hour pro-
duction of the Dorothy West
novel The Wedding airs in wo
parts tonight and tomorrow night
on ABC (Channel 31) and CHEK
(Ch. 6) and BCTV (Ch. 11) at 9
p.m. The film stars Halle Berry,
Eric Thal and Carl Lumbly.

MOVIE *x* A film festival
favorite The White Balloon airs at
11 a.m. on BRAVO (Ch. 28). The
Iranian production follows a little
girl on her adventures in Tehran.
Beautifully shot in a documentary
style with great performances from
Aida Mohammadkhani and
Moshen Kalifi.

Pe TUESDAY

MOVIE & x %% Lateho Drom.

Friday, February 20, 1998 — North Shore News — 33 .«

TELEVISION

Classic documentary of gypsy cul-
ture airs at 6 par. on BRAVO
Channel 28,

BRIT AWARDS — Taped
rebroadcast of Feb. 9 British music
industry awards shaw from the
London Arena with live perfor-
mances from the Spice Girls,

ALL Saints perform live on
the Brit Awards Wednesday
night BRAVO ch 28 9 p.m.

Chumbawamba, Texas, Al Saints,
Tricky’s uncle Finley Quave,
Fleenvood Mac, Tom Jones and
The Verve.

Airs at 9 p.m. on MuchMusic

Channel 39, Two
of the featured
bands All Saints
and
Chumbawamba
are part of this
vear’s MuchMusic
Snawjab "98 sched-
uled for March 17
> 21 at the Snow
Peaks Resort near
Kamloops, B.C.
The shows will be
broadcast on MuchMusic the week
of March 23 through 29. The full
Sun Peaks Resort live schedule is as
follows: Chumbawamba headlines
Monday, March 23; Big Wreck
and Holly MeNarland are on stage
Tuesday, March 24; LL Cool J and
Wide Mouth Mason play
Wednesday, March 25 and the
Mighty Mighty Bosstones and All
Saints close the festivities on
Thursday, March 26. This month's
issuc of the British magazine
Unceut calls All Saints “the best girl
group since The Supremes” and
the No. 1 band to watch in 1998.
Their first CD is released in
Canada next Tuesday.

MOVIE tot #& Nicholas Ray’s
In a Lonely Place (1950) starring
Humphrey Bogart and Gloria
Grahame airs on the Family
Channel 5] atlO p.m.

MOVIE tex The Scent of Green
Papaya (1993) Vietnamese film set
in Saigon starring Tran Nu Yenkhe
and Lu Man San. Airs on CBC
Ch. 3 at midnighe.

>

Roman Polanski

THE Tomasz Stanko Septet performs com-
positions of Krzysztof Komeda on their
new CD Litania. Komeda scored most of
Roman Polanski's films. See Friday.

MOVIE #%& Thelonious Monk:
Straight No Chaser (1988)
Documentary on the life of the
innovative jazz composer. Airs on
BCTV Ch. 9] at 1:35 a.m. Friday
morning. The distinctive piano
style of Monk is not to be missed.

So BRIDE

MOVIE #¥k% Cul-de-Sac

(1966) Roman Polanski directed

Donald Pleasance and Francois
Dorléac in this drama of nwo gang-
sters on the lam. Airs at 10 p.m. on
BRAVO Channel 28. The Tomasz
Stanko Septet’s newly-released
Litania: The Music of Kroysctof
Komeda on ECM Records is a
poetic gem. Komeda composed all
of the music for Polanski’s films up
until the late °60s as well as main-
taining a career as one of Europe’s
finest jazz composers. Fans of Miles
Davis will definitely want to check
out Stanko’s take on Komeda.

— John Goodman

Chef's show brings Asia to the tables of Vancouver

From page 2t

sweet papaya salad, and I’m also going to
cook up some sambal prawns.

MV: What drew you to Asian food in par-
ticular? Are you of Asian backgrour d?

TR: It’s purely a love of the food. [ got
involved when I was cooking for my family as
a kid and over time [ was dred of cooking
convenience foods and found a Chinese
cookbook. I guess I was in Grade 7, and I
cooked terrible awful things for years. I want-
ed to improve it, so I starteu spending time in
Chinatown, asking all sorts of crazy ques-
tions. People were really patient because I was
young, and I found out some good stuff.

MV: And you've created your own dishes
from traditional dishes?

TR: What I'm more concerned about are tra-
ditional techniques; how a dish is made rather
than what P’'m making. When you go shop-
ping you can’t always get the ingredients.
That’s very typical in Asia. You go to the mar-
ket and what you wanted is sold out or you
can’t find it, so you have to be quick in mak-
ing substitutions. If you understand how
you’re making the dish, making substitutions
is not a problem at all. The more you know
about how to cook, those things become
inconsequential.

MV: Tell me about shooting this in Asia.

TR: We were there for 21 days straight, and
we spent the first 10 days going everywhere,
choosing the different restaurants and meet-

ing the different chefs we wanted to have —-
hopetully — participate in the show. Then we
got down to the actual shooting, and I'll tell
you, that was tough!

MV: The logistics of shooting there?

TR: No, the real problem was cating six or
seven meals a day.

MV:That was a problem?

TR: Of course we were grateful to these peo-
ple for letting us into their restaurants, but we
didn’t realize at first how happy they were to
have us there. So when we were done shoot-
ing they'd tell us to sit down because now
they were going to show us the goad stuft,
and the food would keep coming... I had dif-
ferent sizes of wardrobe with me — it was
necessary!

We really wanted to look at the idea of fusion
cooking as it is done in Asia. We were able to
find a lot of cooks who could explain tradi-
tional fusion cooking as it is in Asia. For
instance Piranikan cuisine, which is indige-
nous Malay, Southern Indian (who originally
were there to establish spice plantations), and
then Hokian Chinese. These three groups
found themselves together creating a new
cuisine. That's a traditional Asian fusion. It’s
about families coming together, rather than it
being 2 creation of five-star chefs.

MV: It’s sort of a history lesson too.
TR: Very much so. Also, If we want to
do fusion cooking, it is very much up
to us to sit down with our families or
extended families and combining what
we like, rather than going out and

Bagels:

Or rs ve
purchase necessary

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TOMER © GVAILABLE AT THESE LOCATIONS ONLY i

1262 Marine Dr.

N. Von.
333 Brooksbaak N. Van.

(Hex? to Save-On-Foods} i

(Park. & Tilford)
Expires March 6/98 J

spending $30 a place for same fusion cre-
ation.

MV: What are your plans after this?
Randolf Eustace: After this, hopefully we'll
do another 39 episodes. This would allow us
to visit the rest of Thailand (we did this in
southern Thailand), Laos, Cambodia,
Vietnam, India, Sci Lanka, and Pakistan. That
would cover Asia, From there we'd probably
move off to Africa, because African food is
becoming quite interesting. ‘There's a ditter-
ent cuisine in every country, and it’s some-
thing Tom and I have wanted to do for a long
time as well. We'll end up in 10 years with an
Entrée serics, cookbooks, and videos. And
before vou know it we'll do Entrée to
Vancouver.

Thomas was kind enough to divulge his
recipe for “yam goong yang,” or sweet
papava and prawn salad. After savoring this
dish firsthand, | highly recommend it.

Ingredients

450 g prawns, shelled,rinsed and dried
2 tsp. salt

1 Tbsp. oil

BATHROOM ENOVATIONS
alain

THE BOLD LOOK = |
OF KOHLER, |

VISIT OU

KOHLER: 2

| KOHLER FIXTURES AT AFFORDABLE

HOWROOM

1395 PEMBERTON AVE., N. VAN, 983-8766
Mon. to Fri. 9:30-5:00; Saturday 10:00-4:00

 ACRI-FEC TUBS

2 12- x 16-inch pieces of aluminum foil
1 ripe papaya, peeled, seeded, cubed

2 Tbsp. fish sauce

5 Tbsp. lime juice

2 tsp. sugar

2 red chilies, thinly sliced
crushed roasted peanuts (optional)

Toss the prawns with the salt and allow
to sit for 10 minutes while you organize the
remaining ingredients. Lay the aluminum
foil one on top of the other. Toss the prawns
with the oil deep on one side of the foil.
Fold the other half over the prawns and
crimp the edges so as to seal the packet well.
Place the packet directly on a preheated elec-
tric clement at medium-high heat. The pack-
et should puff up almost immediately and
begin to sizzle. Grill prawns tor 60 to 90
seconds on one side and for another 60 to
90 seconds on the other. Set the package
aside on a plate and carefully open with scis-
sors. Cool. Combine the rest of the ingredi-
ents, (except papaya), toss with the prawns,
then add papaya. Cover and chill if serving
later. Garnish with peanuts.

Watch Entrée to Asia every Friday night *
at 7, p.m. on the Knowledge Network chan-
nel 5.

e

PRICE.

_ CUSTOM CABINETS * ACRI-T

“ AQUADIS. |