Sundowner location
matched by quality
in food and service

From page 29

excessive display of seafaring par-
aphernalia inside when all such
paraphernalia most seadogs and
landlubbers would want to feast
eyes upon is lying in various states
of disrepair immediately outside.

Consistent with pre-dinner
research reports, the restaurant’s
menu had indeed been modified
and updated. Seafood is, however,
still featured, which is good news
for ali seafood fans.

Even better news is that the
preparation and presentation of
the Sundowner’s kitchen produc-
tion has improved markedly.

Apart from eight main seafood
entrees (ranging from $13.95 for a
Pacific Snapper Filet through
$14.95 for Smoked Alaska Biack
Cod up to $26.95 for Alaska King
Crab), the Sundowner offers a
half-dozen meat dishes (New Y
Steak, $16.95; Rack of Lamb,
$19.50) and a trio of seafood and
meat combinations.

The restaurant's wine list is small
(primarily $17 to $30); bottles from
France, Australia and the United

. States are featured.

A pleasant bottle of Beaujolais
Superieur goes for $23 and pro-
vides good company fer most
items on the menu.

The restaurant starts your meal
with a small loaf.of homemade
wholewheat bread that has a good
crisp crust and a warm, chewy in-
terior.

Our loaf was followed with a
Caesar Salad ($6.95 for two) ap-
petizer that was a bit of a disap-
Pointment.

i had no complaint with the
generous heap of fresh, sweet
Romaine lettuce and the creamy
dressing, but the use of store-
bought, institutional-flavored
croutons lowered the tone of what
is a simple salad classic.

The shavings of fresh parmesan
were also applied with a some-
what heavy hand.

But the rest of our meal was very
good.

~ | particularly enjoyed the Sun-
‘ downer’s Prawns Pernod ($17.95).

The plate had a colorful and
uncluttered presentation, featuring
eight thick, sweet prawns sauteed
in garlic butter, lightly covered in a
heavy cream and white wine

sauce, then flamed with pernod.

Accompanying were asparagus
spears, a melange of white and
wild rice and a serving of pan-fried
mushrooms and assorted red and
yellow bell peppers.

The combination worked well,
providing an interesting variety of
good, simple flavors and textures
te complement the prawns.

An evening’s special pasta
($12.95) featured fettuccini with
salmon, cod, and mussels in a dill
and cream sauce.

it, too, was simply prepared and
artistically presented.

Our meal was delivered ably by
a young waiter whose lack of ex-
pevience was more than offset by
his personable manner.

The Sundowner has always had
a peerless location; it now has

‘ood-quality food to accompany
the feast for the eye.

Take the scenic trip three miles
north of Horseshoe Bay on the
ever-exciting Squamish Highway;
it will be a feast for all the senses.

TASTY MORSELS
The Salmon House on the Hill,
2229 Folkestone Way, West
Vancouver, 926-3212, The
Beach Side Cafe, 1362 Marine
Dr. West Vancouver, 925-1945.

The above possessors of fine
geographic and gastronomic
horizons are taking part in the
British Columbia Wine Institute's
first Wire and Dine celebration of
B.C. wines and food.

The event features a series of
8.C. wine and food marriages to
be consummated in a host of great
Lowe: Mainland restaurants.

This week (June 8 to 14), for ex-
ample, the Salmon Houseteams .
chef Larry Ehrenholz with Lecomte
Estate Winery winemaker Albert
Lecomte. And during the week of
June 22 to 28 the Beach Side will
combine the skills of chef Carol
Chow with the expertise of Cartier
Wines winemaker Bruce
Nicholson.

The Wine and Dine celebration
runs throughout June and is aimed
at showcasing the glories of local
viticultural and culinary talent, of
which there is a plentitude.

For more information, call the
wine institute directly at 1-800-
661-2294.

Wednesday, June 10, 1992 - North Shore News — 34

The 1ith Annual Ambleside Par 3 Tournament

The 1992 edition of the popular local
tournament is set for Sunday, July 12. Sponsored
by the North Shore News and Park Royal
Shopping Centre, this tournament is open to all
golfers, regardlass of club affiliation or
membership.

Again this year, there are four divisions: men,
women, seniors and youth (16 years and under),
each with plenty of prizes.

Qualifying Rounds
May be played between June 8 and July 4.

Place your scorecards in the tournament box in
the clubhouse.

Entry fee ... $5.00
Green fee ticket $5.75 (Seniors and
youth — under 18, $3.75 — weekends $5.75)

Finals
Sunday, July 12 — weather permitting. (No
green fees for finalists.)

For information
Call Trygg Wynn, Tournament Director, at

You can win

Trophies for the winners in each of the four
divisions, men, women, seniors and juniors,
and for the winner overall.

Gift Certificates, redeemable at stores in Park
Royal, for the top three finishers in each of the
four divisions.

c kBEN TRE

PARK ROYAL

Nc LUMDAY - WEDNESDAY - FRIDAY

oOo P Pt

Sponsored by the North Shore News and Park Royal Shopping Centre

Sanctioned by the Wesi Vancouver Parks and
Recreation Advisory Commitiee