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Wednesday, February 16, 2000 - Nerth Shore News - 15

NEWS photo Mike Wakeficid

BARY Dellebuur (left), chef/partner, and Daniel Zychiinski, partner, in their new Ocean Cove Bistro in the Fisherman’s Cove area of West
Vancouver. The Ocean Cove has taken up residence in the old Blendl’s Bistro and Bakery locale.

hopping

Ocean Cove Bistro, 5775 Marine
Dr, Marine Dr, West Vancouver,
913-2471. Licensed to sell beer,
wine and liqueurs. Visa,
MasterCard, American Express and
Interac accepted. Open from 1]
am. to 10 p.m. Tuesday to
Saturday; open from 12 a.m. to 8
p.m. Sunday. Vegetarian options? A
few, Take the kids or call a babysit-
ter? Call a babysitter.

Menu for tonight:

© Good Old

* Glass of Orlando ‘Jacob’s Creek
Chardonnay (SA)

* Pan-seared Sesame Crusted Salmon
Cakes ($8}

* Tortellini ($13)

© Spanish Paella ($14)

® Rosemary Lamb Sirloin ($16)

© Linzer Hazelnut Cake ($4.50)

MORE swashbuckling tales
from Fisherman’s Cove, fel!-
iow sea dogs.

In the last episode cut these parts,
we had ourselves a right rhubarb over
a bistro and a liquor licence or some
such bilge.

Place called Blendl’s, f believe.
Named atter advertising man and
artist-turned-restaurateur Fernando
Blendl. Started out as a bakery and
steamed coffee outpost in the far west
reaches of high-toned West Van.
Picturesque locale across from

Complete mechanical repair.
3 licenced mechanics, 6 Bays,
BCAA & AirCare Approved

Fisherman’s Cove marina — home to
many a well-turned out sailor.

A handsome dining room carved
out of big timber rimmed in copper
and glass. High ceilings; open
kitchen; grand dining room hearth
with wood-burning fireplace; floor-
to-ceiling windows so that landlub-
bers and sea dogs alike could take in
the natural bounty of seaside bril-
fiance that is West Vancouver — a
baked goods port in a storm with
assorted savoury essentials thrown in
for good measure.

Bur, what's that you say? No navy
rum rations to wash down bread or
sweet cakes? Not even a frothy ale to
chase some sea rations and accompa-
ny a fish tale or nwo?

Nor a bit of it, mateys.

Thus the liquor licence squall. But
no need to resurrect old neighbour-
hood sea battles.

Suffice to say that Blend pre-

Fashioned Full Service for 1°°%.

15% off ai our grocery market with ad*

Large grocery and
confectionary sections.
Lottery centre

Proud Suppliers—North Shore Parts, Raybestos and Penz Filters

West Van Shell Service / Ambleside Market, 13th and Marine Dr, 926- 3281

vailed.

A light menu of tapas, sandwiches,
hamburgers, pasta and roasted chick-
en joined the bistro bakery lineup.

As did a rudimentary wine and
beer list.

But with the booze battle won,
Capt. Blend! took leave of his
Fisherman's Cove retreat.

Back to the advertising trade, was
he.

Up nest on the bridge: Daniel
Zychlinski, a fine sea-faring name if
ever there was one.

And riding the range: chef Bary
Dellebuur, aided and abetted by
Cannery/Kettle of Fish/Salmon
House on the Hill expatriate Fritz
Maier.

The result: the Ocean Cove
Bistro, a superior North Shore culi-
nary excursion,

See Elegant page 23

[ Best flowers
Best price
Best service

counter
culture

ALICE Spurrell smells.

And she knows it.

“We smell all the time.
Afier a while vou get used to
it... it’s kind of nice.”

She was speaking to a
group of servers, chefs, cooks,
restaurant managers, publi-
cists and a couple of food
writers last week at Diva at
the Mer.

Her confession in front of
such a large group is not as
shocking as it may seem —
Spurrell owns The Menu
Setters Fine Food and
Catering, a Vancouver shuo
known ainong foodies as one
of the best resources around
if vou’re looking tor strong,
creamy, delicious cheeses.

At any given time the
store carries more than 200
different kinds fom around
the world.

And, as of yesterday, a
selection of the best of those
cheeses are available te Diva
diners. Spurrell will act as
consultant and supplier for
the new program.

“We've been talking about
doing cheese since the restau-
rant opened,” said Diva exee-
utive chef Michael Noble, by
way of introduction to the
cheese training session. “T
think now is the right tine. I
don’t think cheese has ever
fallen out of fashion ... but
there’s a lot of interest in it
right now.”

Diva has included cheese
on the menu foe some time,
but the new program will
offer guests the option of

See Raw page 24

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