24 - Wednesday, September 30, 1987 - North Share News

Flavours —______

Chez Michel's
Famous Chocolate Mousse
For eight people

Ingredients
5 oz. Belgian Chocolate semi-
sweel
2 egy yolks
4 egg whites
% litre whipping cream

Melt chocolate in round miv-
ing bowl over boiling water. Let
cool before adding other ingre-
dients.

Michel's
is always a hit

mousse

Whip cream.

Add one spoon of whipping
cream) 10 the two egg yolks and
then mis into chocolate.

Fold in rest of whipping cream
into the chocolate.

Whip egg whites to peaks anid
fauld into chocolate.

Spoon chocolate mousse into
serving dishes and place in fridge
for atleast one hour or this will
keep for two days.

Be very careful when folding in
ingredients.

NATIONAL COOK-OFF JN CLEVELAND

iN

Roma’s wins ‘best ribs’

TONY ROMA'S ribs won the filth
annual National Rib Cook-oefT in
Cleveland, Ohio, fast month,
beating 39 other restaurant com-
petitors from all over the world.

“Tt's the barbecue sauce and a
lot of preparation.’’ Vancouver
Yony Roma’s manager and North
Vancouver resident Bill Mari says
of the Roma’s ribs secret.

“The sauce originated about 20
years ago with a guy named Tony
Roma," he explained. ** Atl of our
locations everywhere use the very
same sauce.”*

The tirst major win of this kind

opened in Miami, Fla., back in
1972, selling ribs has sent the
nuriber of tes aurants around the
world rocketing. “There should be
well over 200 py (the end of) next
year," Mari explained of the

chain,

Winning the omuch-coveted
award for the best ribs throughout
North Amesica “definitely is a step
in the right direction for the com-
pany?” Mari said.

for the restuarant, the restaurant

beat out competitors from
Sze ES OS Ss tis, Hong Kong. Britain,

E “The Best Authentic Italian Canada anc the United States.
o 99 : . :
a Cuisine on the North Shore

ihe contest to savor the flavor of
pyerprvrores

Sea ED TRISTE _ the world’s best ribs, which were
La Tavola Calda

"OCTOBER SPECIALS”
commelicing THURS, OCT. 1/87

For Eat In or Take Out

Tog ee

Other than the sauce — which
Mari says must remain a secret —
preparation is the key to good ribs.
Roasting before barbecuing im- NEWS photo Noil Lucente
proves flavor and texture. DISPLAYING TONY Roma's award-winning ribs is restaurant manager

“There's more preparation to and North Vancouver resident Bill Mari. The restaurant, located on
ribs than with veal, lamb or Pacific Street in Vancouver, beat out 39 ether contenders for the top rib
anything else.”” tite in an international rib competition held in Cleveland, Ohio, in

Since the first of the chain August.

=

————eee

YOUR HOST Linguini (with clams), Tortellini
ettucini, Rigatoni, Spaghetti, = =
MON-SAT. Baked Lasagna, Raviol a Panzzerotti like mama used te make
10 AM- 9 PM All served with meat sauce talla Bolognese) B
Present this cevnon - Expires Oct. 31/87. . La Tavola Calda Dough: 1th. Mozzarella che ese
eee a Punzzerolti 3 cups flour .
- 1 tsp. salt Mix dough, fet rise for one

Panzzcrotti is bread dough filled
: £. with tomatoes and mozzarella
cheese then deep fried.

hour. Punch dough down then let
rise again for half hour — roll out
Filling: dough, fold in ingredients, arrange
14 oz. stewed (omatoes dough in moon shape (similar to a

(or spaghetti meat sauce) croissant), and deep fry till golden.

1 slice Italian yexst

“Restaurant

. Vancouver —
be wee. Ingredients

Yield: 2 doz.

We’re not only Famous for our Seafood dishes,
here is our other side.

HOT SCALLOP SALAD
TENDER SCALLOPS, BACON, ZUCCHINI, TOMATOES & GREEN
ONIONS SAUTEED IN WHITE WINE & HERBS THEN LAID ON A BED OF

a PRAWNS PROVENCAL
; SUCCULENT PRAWNS, SAUTEED WITH TOMATOES, BUTTER,
THYME & WHITE WINE. 0.0.0 c cect ccc c ce cet eee eae a ete eee ees 6.95

. ROMAINE
B AGNOLOTT! WITH OUR HOUSE DRESSING & PARMESAN CHEESE. 6.95
2 PASI nv STUFFED Wl CuEEse & SPCES — NO ME ATS — ON 5.95 YOU'LLLOVET occ cece c ccc cece ee ceuuvnebeeeeteeeteenrns .
U N SPICEY TOMATO SAUCE WITH PARMESAN .......... .
B - PEPPERCORN STEAK
f CANNELLONI 8 OZ., NEW YORK IN BUTTER AND PEPPERCORNS WITH A BRANDY SAUCE........ 13.95
: TUBES OF PASTA STUFFED WITH SPINACH & SEAFOOD. DELICIOUS ..... 6.95
CHICKEN VT WALNUT SAUCE OF WALNUTS, PEPPER, WINE
iu CRAB STUFFED MUSHROOMS FULL CHICKEN BREAST IN A SA\ WALNUTS, PER, WIN
: MUSHROOM C APs FLIED Will CRAB, BECHAMEL SAUCE & TOPPED og & CELERY SERVED ON SPINACH 0.0.0... ccc cece eee ence e eens 9.95
1 ; SE cece cece n cet c een nsentatnteuneeteas . a
: CURRIED SCALLOPS AND PRAWNS
ITALIAN SALAD . WITH FRU occ ce cee eee ee eet e ee teen eee 40.95

: LETTUCE, TOMATOES, ONIONS, OLIVES, CHICK PEAS, GREEN BEANS

& CHEDDAR, TOSSED & SPLASHED WITH OLIVE OL, SOLE FILET

VINEGAR & OREGANO oo... cece ccc eee cere ee teeeneneteeans 3.95 GRILLED WITH PERNOD THEN TOPPED WITH SHRIMP AND MusHrooms .8.95

CURRIED CHICKEN
STRIPS OF CHICKEN & FRUIT SIMMERED IN EXOTIC EASTERN HERBS
RSETONRICE. 00... cece cee cece ccc ec cece ese st eeeteneaenes §.95

B CHICKEN LIVERS
BUBBLED IN WINE WITH CHUNKS OF ONION, GREEN PEPPER &
TOMATO, SERVED WITHRICE 00. . occ ccc cee cece cee ueeeenees 5.95

Wide selection of appetizers, salads, sandwiches, (on 8 grain bread
or jumbo croissant), Burgers (% Ib. of pure juicy beef}, Pastas, Entrees,
Coffees & Desserts. ,

THIS WEEK’S SPECIAL — “RACK OF LAMB JAKARTA

4362 Marine Dr. West Vancouver. For reservations call 925-1945.
Ample free parking out back