New chef brings new menu f

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dining room with 120 seats;
the grill adds another 100
and its outdoor patio adds a
further 125.

Heading the Panorama’s
kitchen is executive chef Jay
Lynn. Fans of Grouse
Mountain's Grouse Nest
restaurant will know Lynn’s
work well. He was the moun-
tain’s executive chef before
moving on to Hollyburn just
over six months ago.

Renovation of the club’s
dining facilities follows the
upgrades in 1998 to its main
lobby and indoor tennis cen-
tre.

All three projects have
been funded from new club
memberships, which currently
run to $23,000 per entrance
fee, but will be raised to
$25,000 come September.

._ Hollyburn, which was
founded in 1960, currently
has approximately 7,000
members.

aoa
Northlands Bar and Grill at
the Northlands public golf
course, 3400 Anne
Macdonald Way, North
Vancouver, 924-2950.

New at Northlands:

Original Raincity Grill
chef Gregory Walsh is now
the Grill’s executive chef and

~-, food and beverage manager.

Apart from his lengthy

experience and wide range of
culinary skills, Walsh comes
bearing new menus.

Some items of interest
from an initial scan of his
dinner selection:

Opening rounds ($5 to
$11) include Grilled
Eggplant dressed in toasted
pinenuts and goat cheese;
Wok-seared Mussels and
Clams; Grilled Lamb Chop
marinated with cumin and
lime; and Seared Scallops.

A quartet of pastas ($13
to $15) offers Seafood
Risotto, Chicken Fettuccine,
Portabello Strudel and
Gnocchi.

Down your dining fairway,
main entrees are divided into
Seafood ($17 to $19) and
Landfood ($18 to $25).

A Moroccan Spiced
Catfish with cinnamon cous
cous, mint oil and an almond
and raisin chutney, perhaps?
or Prawns flamed with dark
rum?

For your landfood fan:
Wok seared Pork Tenderloin,
Alder Smoked Beef Shortribs
or a Petite Filet Mignon with
lobster and crab mayonnaise?

Courses available for din-
ing duffers and pros alike.

Qo0a
And speaking of executive
kitchen changes:
The Beach House at
Dundarave Pier, 150-25th
St., West Vancouver, 922-

enjoy our daily

__ Seafood Specials

: Beautiful view ¢ air- conditioned
1373 Marine Dr.

W.Van.

I 926-4913

Service & Value Since 1964

| Knight & Day 1

RESTAURANT
Tues & Weds 5-8:30pm. Ghoase from a selection of € diferent pasta distes.

al You Can

‘Vegas Style Sunday
Buffet Brunch

from 10am till 2:30pm

Knight & Day
Families Welcome ¢ Patio Dinning

2601 Westview Drive in Westview Centre at Hwy 1
NORTH VANCOUVER © 983-3083
“Hours: Sun to Thurs 7am-1 Opm « Fri & Sat 7am-11pm
= = CE ee ae ee ee

DINING

1414.

Former Beach House
senior sous chef Rob
Wheaton has officially been
named the restaurant's new
executive chef.

Wheaton fills the position
briefly held by Michael Riley
at the beginning of this year.

Riley was the original
choice to take over from
long-time Beach House head
chef Sonny Mendoza, who
parted ways with the restau-
rant in 1999 after five years
of heading its kitchen.

But the fit wasn’t right.

Management resumed its
search. It didn’t have to go

Wheaton, along with fel-
low sous chef Sean
McCarthy, had headed the
Beach House kitchen follow-
ing the departures of both
Mendoza and Riley.

Hilmapet nove AT SAFEWA
"AIRS ONLY FO!

The ight fit was already
in the House.

According to the restau-
rant’s manager/partner Ken
Brooks, the quality of
Wheaton’s work as interim
executive chef won him the
permanent position.

In-house talent prevails.
Good on Mr, Wheaton. And
good on the House for rec-
ognizing that talent.

From Wheaton’s new
menu:

House Smoked Fanny Bay
Oysters wrapped with
Steelhead Gravalax; Snow
Crab and Coriander Roasted
Sweet Corn Cakes; Black
Bean and Sesame Crusted
Pacific Halibut; Lime Glazed
Spring Salmon; Venison Loin
crusted with Pinenut Basil.

Openers go for between
$8 and $13; main dishes: $18
to $34.

Wednesday, July 19, 2000 — North Shore News - 31

or Northlands

Stay cuned for an in-depth
review of the Wheaton-era
Beach House.

9909

For those secking to
broaden their culinary hori-
zons in style, the ever-ener-
getic and innovative
Umberto Menghi is offering
holidays that cook.

Literally.

His Villa Delia Tuscany
cooking school operates out
of Menghi’s picturesque
hotel and restaurant facility
approximately 30 km outside
of Pisa.

The 16th century villa
originally opened to guests in
May 1995.

It offers deluxe cooking
course packages that include
instruction from Umberto
and his sister Marietta and
special guest gastronomes

Lucerne
Milk

Assorted varieties.
inciuding Chocoiate.

4 Lite.

RST ONE -

Combined varieties.

While stocks last. Coupon effective
at your Safeway Stores only. Limit

one coupon
Goupon s

er customer.
tive fra
Jaly 20 - July 22,

Safeway 1/4 Ib.
Beef Burgers |

Works out to...

Pure Beef or Seasoned.

such as Jurgen Gothe and
James Barber.

Ten-day excursions
include seven days of cooking
classes, side trips to surround-
ing areas and wine tastings.

The next available Tuscan
adventure is set to go Aug. 8
and includes a celebration of
Giacomo Puccini. Guests will
take in three of his operas
staged at the nearby Teatro
del 4000.

Prices start at $US 4,900
double occupancy, excluding
air fare.

For information call 669-
3732.

o00g0
A little closer to home,
bur still on the road:
Vancouver’s Peake of
Catering has taken over the

See Corsi's following page

Frozen. Sold in a 2.27 kg.

box for only $9.80/box.

SAVE at least 8%

© B & Barer
Safeway Chub Price:

Caulifiower

Product of Canada.

Canada. No. 1 Grade.

SAVE at least $1.00 |

Red

‘Safeway Club Price

Seedless Grapes |

‘Apple
Pic

8 Inch.
Made with Granny
Smith Apples.

. SAVE a east $2.98 oa to

Safeway Club Price