26 - Wednesday, May 1, 1991 ~ North Shore News High marks for marine cuisine INING out with the f old school of jour- mw” nalism can he an education. MADE TO MEASURE — You decide the style — French cuff or regular sleeve ~— Monograms can be provided — Over 1000 patterns to choose * 2x2 Egyptian cotton * poly & cotton #10% cctton from $38-585 SOLE FOOD...an artistic pres- entation of Paupiette of poached Soije from tne West Vancouver Seafood and Gril!. The restaurant is recommend- Timothy Renshaw TABLE HOPPING But classes start early: | booked our table for 5:30 p.m. so that Trevor and Doug, the elder statesmen of News editorial col- umnists, would not feel the need to eat and run, They, of course, have been lob- bing insightful editorial grenades from the trenches for almost as long as 1 have been in existence. They can be excused, therefore, the need for extended rest and relaxation on weekends. They also deserved a good un- complicated meal for dishing out so much good sense and fielding so much flak. We repaired, therefore, to the Grill, which offers a pleasant venue for casual dining and in- spired conversation. Formerly the Chesa Seafood and Grill, the restaurant was purchased late last year by Gary and Diana Chalk, the Chalks having previous- ly made their mark as the Grills management team. Under the Chalk regime, the Grill continues as a good restau- rant for seafood, and its prices (en- trees range from $9 to $13) will be attractive to diners seeking reiief from rising food prices and the sour taste of GST indigestion. Our meeting, of course, was called to map out the latest in provocative nouns and adjectives and to swap tales of journalism old and new. But we also managed to sup with gusto upon the tresh and well-crafted offerings from the Grill menu. From the Griil’s appetizer selec- tion, | tried an order of homemade Gravedllax ($5.45). The dish features salmon marinated in sugar, dill, pepper and salt — a Scandinavian salmon preparation that, like sashimi and smoked salmon, lets the raw fish flavors do most of the talking. The Grill’s serving included a half dozen thick slices of deep pink salmon meat presented with a light cream sauce made of dill, herbs, white vermouth and sweeiened with honey. The fish was crowned with endive leaves and chopped tomato. Grand accompanimert, indeed, for the three varieties of crusty Grill bread provided and the two varieties of crusty newspaper col- umnists attending the meal. The Callahan Ridge Pinot Noir ($23.75) listed on the Grill wine sheet was unavailable, but the ever-obliging Mr. Chalk suggested amost acceptable 1988 Jacob’s Creek Shiraz-Malbec-Cabernet ($17.95). The bottle accompanied Fillet of Salmon (grilled and lightly smoked with Cate cde Paris butter $10.95); an evening’s special Rib-eye Pep- per Steak with Tiger prawns ($13.95) and Mahi-Mahi ($13.95), My Mahi-Mahi was dressed in a NEWS photo Mike Waketiald sprig of tarragon and a gentle Ber- naise sauce, It may be Hawaiian exotica, but Mahi-Mahi is stilt white fish to me. The Grill’s treatment of the fish, however, was understated and effective. The Grill abides by the civilized tradition of providing the even- ing’s vegetables in a central plate for guests to share and serve. The arrangement seems to rekindle familial spirits and stirs the social juices, Our selection included carrots, roast potatoes and spears of as- paragus — simple but satisfying. The Grill’s interior decor features various shades of deep- sea green that can give off cool Atlantic airs, but the Chalks see to it that their clientele are warmed by the pleasures of quick and at- tentive service and informal yood spirits, For seafood fans, a trip to the Grill is recommended. Pace will lead piano ensembie event AS A preliminary to the Communi- ty Music School at Capilano Col- fege’s Ensemble Festival, renown- ed pianist Robert Pace, professor of Music Education at Columbia University, will lead 200 piano students in mass keyboard rehear- sals and a master class. A child prodigy, Hace is execu. tive director of the International Piano Teaching Foundation. He will conduct the students in duet arrangements. The Capilano College perfor- mance is the only such ensemble event in’ Western Canada. The classes take place in the college's north cateteria from 4-5:30 p.m. Friday May 3. 9:30 a.m.-5) p.m. Saturday, May 4. and trom 9:30-11 a.m. Sunday, May 5. The pertor- mance takes place between 1-2 p.m. on Sunday. ed for seafood fans. Gift certificates available 2531 Granville St. at Broadway FREE parking et roar 1349190 H Bring in this ad for ONE FREE DINNER ENTREE When a second dinner entree of equal ar greater value is purchased (up to $10.00) Not valid with any other promotional discount. Not valid with buffet. Maximum 2 coupons per dinner party. Valid to May 15, 1991. «x % Recommended ‘Where to Eai in Canada" 89,90 « « 1344 LONSDALE AVE. 984-2775 ears 2t NORTH VANCOUVER All welcome to the school located at 2725 st Christophers Ra. North Uanectlver 985~7435 * Custom designs for women with a flair for fashion and a keen sense of value. ¢ Personalized consultation to help define your own style and fashion needs. ¢ Meticulous attention to detail, fine craftsmanship, couture finishing. LABELS INC. 770 Pacific Blvd., South (Across from BC. Place Staduim on the Plaza of Nations! (604) 685-9888 Dinner Lunch Weekend Brunch 4362 Marine Dr. 925-4945 West Vancouver