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Capilano hatchery
celebrates salmon

THE Capilano Salmon
Hatchery hosts a one-
day open house on
Saturday, Cct. 25.

The event marks the 20th
anniversery of the Salmon
_ Enhancement Program

* (SEP).

Said hatchery assistant
manager Sandie Hollick-
Kenyon: “The goal is to open
up the working area of the
hatchery, not normally seen
by the public. Staff members
will be touring small groups
of people through the work-
ing area of the hatchery,
explaining the seasonal activi-
ties occurring throughout the
year.”

The cvent is free of charge
and takes place from 9:30
a.m, to 4 p.m.

The hatchery is located at
4560 Capilano Road in North

“The federal Salmon
Enhancement Program raises
and releases approximately
600 million juvenile salmon
annually into B.C. streams.
Volunteers work to restore
West Coast salmon stocks.

- Fisherics and Oceans
Canada’s SEP aims to increase
fish production, conserve
threatened stocks, contribute
to sustainable harvests by all
user groups, raise public

__ Vancouver,

“w™iwareness, generate employ-

ment and economic benefits
in coastal and native commu-
nities, and improve the under-
standing of salmonid popula-
tions and their dynamics.
The program began in
1977 as a joint federal-provin-
cial effort to rebuild Pacitic

salmonids and fisheries. It has
since become a major federal
program with a 1997-98 bud-
get of $27 million.

Said David Anderson,
Minister of Fisheries and
Oceans: “SEP is unique to the
Pacific Region and is an
important component in the
delivery of DFO’s core con-
servation mandate. SEP has
been a model for other pro-
grams around North America.
We are particularly proud of
the Salmonids in the
Classroom program that has
brought an understanding of
salmon to nearly a million
school children in B.C. and
the Yukon.”

SEP operates 26 govern-
ment hatcheries, 60 spawning,
channels and 46 fish ways.

Savory strudels are special

From page 22

6 cups water (or vegetable
stock)

6 ozs. small diced onions

2 cups dry green lentils

1 cup diced fresh tomato (no
skin on)

3 tsp. butter

2 cups medium cubed pota-
toes (try the yellow fleshed)
% cup 33% whipping cream
salt to taste

3 cloves of garlic crushed

4 cup diced green onions

Method: Soak the lentils
overnight. Wash and drain.
Select a large soup pot. Add
the butter and saute the
onions and the garlic until
glossy. Add the vegetable
stock, the lentils and the
tomatoes. Simmer 25-30
minutes.

Add the potatoes. Check
for flavor. Simmer for anoth-
er 15 minutes, or until the
lentils and the potatoes are
cooked.

Now add the whipping,
cream and green onions.
Serve at once. Makes 4 large
bowls of great soup.

Vegetable Strudel

2 cups onions diced very fine
Lécups grated carrots

2Tbsp. butter

3 cups fine shredded cabbage
3 cups sliced fresh mush-
rooms

salt and pepper to taste

8 ozs. Ricotta cheese

2 cups regular cottage cheese
1 tsp. caraway seeds

2 Tbsp. fresh dill chopped

1 cup grated white cheddar
cheese, extra old

5 eggs

frozen phyllo pastry (1 pack-
age or as needed)

melted butter to brush on
pastry

Method: Select a large
pot. Saute onions, carrots,
and cabbage on medium
heat, stirring 5-7 minutes.
Add salt, pepper, caraway
seeds, dill. Saute for another
3-5 minutes.

Cool and drain. (Use the
juice as part of the vegetable
stock for the lentil soup.)
Place the ricotta and cottage
cheese, eggs and cheddar in a
bowl, mix well.

Add the cooled vegerta-
bles, blend well. Check for
flavor.

Roll out sheets of phyllo

Wines for some

special time

LINDEMAN'S PADTH-
AWAY CHARDONNAY
1996 $22.00 (Aust.)

BEEN nipping at this
one frequently while the Oz
side of the family is up for a
visit.

A bit steep on the price,
thanks to the strength of the
Downunder Dollar, but a
very nice balance of fruit
and oak, coming down just
enough on the soft fruity
side to pair up with just
about anything.

Lindeman's flagship
chardonnay and a distinct
cut above their popular bar-
gain-priced versions, this is a
good chuice for those spe-
cial occasions that start
cropping up at this time of
year.

SHIRAZ — WYNNS 1993
$16.95 (Aust.}

Hadn't had a drop of this
since I was in Australia a few
years back, but the brother
from Downunder brought
round a bottle to remind
me how richly plummy
good shiraz can be.

New in the LDB list, but
worth hunting down if you
like your red wines with size
and stuffing.

Great with the Sunday

ts

WINE SPOTS

roast, bur even better by the
fire afterwards with a wedge
of strong cheese and good
company.

LEES & DREGS ... Here’s
a good cure for a Blue
Monday: November 10,
Marquis Wine Cellars will
play host to the 8th Annual
Celebration With A Cause
from 7 to 10 p.m. at the
Westin Bayshore Hotel.

More than a hundred
wines from around the world
will be uncorked for sam-
pling and sluicing down nib-
bles whipped up by some of
Vancouver’s finest restau-
rants.

Tickets are $30 and all
proceeds raised are donated
to the St. Paul's Hospital
Foundation.

Tickets available from
Marquis Wine Cellars at
1034 Davie St., or cali 684-
0445.

PANTADIAN CARPET ANDIMIMes

THE BEST SELECTION OF CARPET,

HARDWOOD, CERAMIC

AND VINYL

BERBER OR TRACKLESS CARPET

EITHER ONLY: 1 5.99 sQ/YD

1420 MARINE DRIVE
NORTH VANCOUVER
TEL: 980-6772

INSTALLED WITH UNDERLAY

We are open 7 days a week.

2576 ARBUTUS STREET
VANCOUVER
TEL: 731-9031

pastry and fill with the veg-
etable mixture as a regular
strudel. Roll and brush with
butter. Bake in a 375 F oven
for 25-35 minutes. Once
baked, serve hor. Garnish
and present with pickled
beets and boiled potatoes.
Serves six. Another wonder-
ful meatless repast.

- Rhubarb Butter Tarts

1 cup rhubarb chopped very
fine (use fresh or frozen)

% cup golden brown sugar

% cup liquid honey

1 large egg

% cup melted butter

2 Tbsp. condensed milk

1 tsp. vanilla

pie pastry for the tart shells
(see column Oct 96)

Method: If using fresh
rhubarb, pour boiling water
over the rhubarb and let
stand a few minutes. Drain,
pat dry. If using frozen
rhubarb just thaw a little.

Mix all the ingredients. If
the frozen rhubarb appears
wet, sprinkle on a little flour.

Roll our the pie pastry,
cut into tart shell sizes. Fill
shells two thirds full. Bake in
a preheated oven 375 F for
15-25 minutes.

Makes about 16 74 inch
tarts.

Send your questions on any
culinary topics to:

A Chef in Your Kitchen,
P.O. Box 18627, Delta, B.C.
V4K 4V7 or e-mail to:

pokochef@axionet.com

WE MUST CLEAR OUT
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. 980-8899

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Capilano Mall
980-6744