NEWS photo Julie Iverson - BEACH House chefs Rob Wheaton (left) and Sean McCarthy at work in the kitchen of the popular Dundarave- aree restaurant. WE interrupt the regu- ‘far Table Hopping ° review tc bring you ‘some late-breaking din- ing news and assorted late night fork work. Digest with gusto. ‘The - Dundarave Pier, .150-25th re West ‘Vancouver, 922- 1414. | - What’s new in the house? Well for a start new chef ~ ‘Michael Riley is new no nger. He’s just no longer. Riley, who was selected ier this year as the replace- mént for long-time head chef nny Mendoza after an ‘extensive 12-week search, last- ed bur six weeks before part- ing ways with the Beach © [Royal Gy : Canned" Vegetables) selected varieties, 341/398 mi - Beach House at House. Chemistry is key in the restaurant trade. And the Riley/Beach House mix was not what manager/partner Ken Brooks had in mind. The search for the head " House chefis therefore back on. In the meantime, sous chefs Rob Wheaton and Sean McCarthy are riding the House range. Washington Bosc pears Chunky Soup assorted varieties, 540 ml And that’s good news for Beach House fans. Judging by a recent impromptu Friday night visit the two long-time House kitchen hands are tending the Beach House culinary flame in the style to which West Vancouverites have come to expect. The nightly fresh sheet fea- tured such dishes as Contit of Rabbit Leg; Crab and Lobster Cakes; Grilled Mahi Mahi with raspberry beurre rouge and blue crab risotto; Free Range Chicken Breast stuffed with roast peppers and chevre cheese. An excellent opening Asparagus, Roast Garlic and Thyme Soup ($6.50) took the chill edge off the damp winter evening. Rinsed down with an Oyster Bay Sauvignon Blanc ($8), it ser the tone for the rest of the evening, which also included a fine Roast Pork Loin. It came with those thick pan-fried potatoes you might make at home on a Sunday evening when you’re in an ambitious mood. You’d be hard-pressed however to duplicate the rest of the meal. That black trum- pet mushroom cream finish, for example, would take some doing. And the loin itself, so easily botched in the wrong hands, was presented thick, finely grilled and full of flavour. Over on the regular menu See North page 32 EUS oa Tropicana Juices $1.96 kg Prices effective Mar. 8 - Mar. 11, 2000 (white supplies last - we reserve the right to limit quantities.) selected varieties, 1.89 litre | California Organic Broccoli $1.74 kg A fore. with spe Wednesday, March 8, 2000 - North Shere News - 31 BUPTED'® {ne coupons on Sun & Mon) Open for Lunch Monday-Friday 12-2 __ Take-out service also availatie fat westside of building) «Oyster Se eason———— Ws O Horseshoe Bay == Superior les Teallan Cutsine . Sample ¢ our r freshly prepared hunch menu. he Park Royal Hotel presents A Special March Menu Come and enjoy the ambience of the Park Royal Hotel and sample our superb cuisine with this fantastic four cn en oe es pe B CHOICE OF STARTER CHOICE OF RED & BLACK CAVIAR & PARMESAN - CRUSTED CREAM CHEESE. PIE LAMB MEDALLION - with: - with crostini portabella mushrooms, smoked ~ SALMON, GINGER & tomato sauce, served with basit B SCALLION CAKE & parmesan mashed potatoes BE - with Gtack bean vinaigrette BRINED PORK CHOPS i EGGPLANT, RED PEPPER & ~ with red onion and apple GOAT CHEESE TERRINE - _