It’s all
im the
alder

_-WHAT DO alderwood-grilled
rib eye steaks and bottles of
Washington State’s fine Covey
Run vintage have in common?

By Robert Galster
Contributing Writer

Other than making a great combi-
nation they are also one of the fea-
tured pairings at the Salmon House’s
Grills and Grapes promotion on now
through to the end of May.

' The promotion aims to extend the
Salmon House's focus on food that
has made the restaurant famous. That
is an exquisite varicry of entrees and

appetizers prepared over the restau-_

rant’s wood-buming grills. oe
_ General Manager Brendan Mann
says the promotion is also an exten-
sion of the popular Wine and Dine
Festival with more of a food focus.
“Heading into the. summer. we
thought it would be an ideal time to
do this.” added Mann. And if busi-
-hess to date is any indication it will
be a huge success.

“Its probably been the busiest
first few days to start May,” said
Mann adding that the promotion’s
success may force him to make it a
regular feature.

The Salmon House’s use of alder-
wood for all their grilled specialties
is a key element of the 19-year-old

- restaurant’s enduring success. Mann
says the flavor of slow-burning alder-
wood is simply unbeatable.

“A lot of people have’ had their
‘Steaks done. over mesquite,” says
‘Mann. “They aren’t even aware of
the difference between the two —
and there's a world of difference.”

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Peat er

-SALMON HOUSE on the Hill sous. chef, Kelly Cochrane, grills —

delicious seafood over alder coals.

ALDER-GRILLED
RIB EYE STEAK

with Pot Browned Noodle. Pillow,
Wild Mushrooms and Bok Choy in a
Spicy Hoisin-Orange Ginger Sauce
1 - 8 oz. Rib Eye steak

Brush with minced garlic and oil.
Dust with seasoning salt and grill to
favorite doneness.

Blanch instant Chinese flour noo-
dles in boiling water for two min-
utes. Drain noodles and pan fry in six
inch pan until crisp and pillow-like.

‘Cut into quarters before service.

2 Shitake mushrooms, sliced
2 Enokii mushrooms, sticed
¥% medium onion, sliced

% tsp. garlic, minced
2 oz. Bok Choy
2 Thsp. Hoisin BBQ sauce
% ¢. fresh orange juice
1 Thsp. honey
2 Tbsp. Tamari Soy
1 Tbsp. green onions, chopped
i Tbsp. sesame seed oil
t Tbsp. olive oil

Sauté mushrooms, and onions in
oils: add ginger, garlic, honey, soy
and Hoisin. Add to mixture Bok
Choy, orange juice and salt and pep-
per to taste.

Serves 1.

~ Courtesy of the Salmon House and
Chef Dan Atkinson.

ELECTED ENTICEMENTS:

_ West Vancouver
‘ Mayor Mark Sager |
RESTAURANT: — °.
Granite Cale
FAVORITE DISH:
Bouillabaisse (A French Fish
Stew) -
FAVORITE SNACK:
‘Apple-Cinnamon Power Bar
FAVORITE DRINK (non-
alcoholic): O-Tooz Carrot
Protein Power Shake
“FAVORITE DRINK:
White Wine

Hamersley
House

offers

romantic

dining
_. inour
Heritage

Home

~The

Hamersley House
OPEN 7 DAYS FOR DINNER
LUNCH MON.-FRI. BRUNCH SUNDAY §

weet tee a ate ne ee

“ _At long last, a beach, a pier, a view;
and a restaurant that ave well worth a
trip ‘from ust about anywtrer 2,”

Mia Stainsby, Vancouver Sun

Enquire about our wine tasting evenings ar

Murder Mystery Dinners

Reservations Recommended
986-5977

350 E 2nd St.. North Vancouver
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