NEWS photo Paul McGrath BOWEN Islanders Paul and Audrey Grescoe (foreground) have founded tSLE, Island Stay Learning Experiences, with co-directors Paul and Babette Deggan (centre). During their weekend escape, guests are hosted by Dan Parkin and Julia McLaughlin at the Old Dorm. UL Deggan would do well to publish a follow-up to Ail Our Summers Are French, the 1992 account of how, along with his new wife Babette, he created a summer centre for the arts in a nedieval village in France. By Layne Christensen Community Reporter Co-authored by writer friends Paul and Audrey Grescoe, the sequel could be called All Our Weekends Are Rowen. : On Bowen, the four friends have created an educational retreat that builds on the merits of the summer school, with an added advanrage. “You don’t have to leave the continent ... you just have to leave the mainland,” says Audrey Grescoe. “And there’s no jet lag,” jokes Paul Deggan. They have gathered in the living room of the Deggans’ spectacular home perched high on the cliff above Fisherman’s Cove and the West Van Yacht. Club. If it weren’t for the rocky outcrop- Ping, the Deggans could view the Grescoes’ island home, with its own magnificent view. What brings the Grescoes to the mainland is the promotion of their new joint endeavor — ISLE, or Island Stay Learning Experiences, a program of weekend workshops accompanied by good conversation, fine food and wine, and escape from the ci The setting is The Lodge at the Old Dorm, once the dormitory for staff of the Union Steamships Co. and now a B&B. “We wanted it to be intimare,” says Paul Grescoe of the search for a suitable venue. All agreed that the Old Dorm had “marvelous ambi- ence” and that owner Dan Parkin, along with his partner Julia McLaughlin, made excellence hosts. Classes have been kept small — limited to 12 overnight guests. The first courses, held in October, were an unqualified success. “The sheer concentrated level of excitement over the weekend was an extraordinary surprise,” ” says Paul Deggan. From the moment the guests were greeted with a glass of wine, the conversa- tion sparked and “we were talking to these peo- ple as if we had known them all our lives.” Upcoming sessions include weekends with five crime writers (Feb, 7-9); romance novelist Vanessa Grant (Feb. 21-23); the Grescoes, on personal writing (March 7-9); floral painter Alessandra Bitelli (March 21-23); gardener Des Kennedy (April 11-13) and nature photographer Bob Herger (April 25-27). The cost is $375 per course, including meals and. accommodation. Registration is through Capilano College Extension programs. Or call the Grescoes at (604) 947-9183 for more info. Pinching pennies in kitchen a chef in your Kitchen THERE are several great food values at this time of year. Some cuts of beef are selling at a relatively good price, especially frontal cuts. There is also plenty of pork around at reasonable cost. Roasts like chuck when simmered in a stock have a yield of 70% edible meat. This is a good per- centage for beet, worth your consideration. Some suggestions of EVEN Mr. Potato Head knows that potatoes are a part of many great tasting and inexpensive recipes. NEWS photo Mike Waketieid what to do with these deals when you bring them home: Traditional boited beef 4 Ibs. (1.81 kg) lean bone- less beef chuck roast 2-3 pepper corns, salt 2 fresh as _ possible baylcaves 11/2 quarts of water - 12-14 oz. potatoes, the smallest nugget type if available 12-14 oz. large diced onions 12-14 oz. large diced car- rots 16-20 oz. cabbage, (core removed) fresh chopped parsley Select a large soup ker- tle. Add cold wa baylea t to taste and Peppercorns. : the chuck into the Ir should be tied neath Cover, simmer for about 1 1/2 hours. Ifthe meat is almost done, remove it. Skim off the far from the top of the liquid. Cut and wash all vegeta- bles. Add all the vegetables except the cabbage. Si for 30 minute: flavor. Test the meat for done- ness. If meat is just about cooked, add cabbage in large pieces. Simmer 15 minutes. Remove the meat onto 2 large serving platter. Arrange the cooked veg- etable around atiractively. - Save the broth for an excellent soup stock. It can be frozen and used later. Sprinkle chopped parsley on the platter of food. As an accompaniment, serve 2-3 different kinds of mustards, horseradish, and pickles. Iris a great one pot dish form the pioneer days. Serves 6 (or 4 pioneers ). eee Presented as a simple supper or luncheon dish these potato pancakes are satisfying and nutritious. For this recipe use the yellow Meshed poratoes if available. These pancakes cook up moist and tender inside, crisp and crunchy on the outside. Potato Pancakes 6 medium-sized potatoes (about 1.25 kg) 2 Jarge eggs 150 g raw onion grated 8 mL salt (or to taste) 2 mL fresh ground pepper 2 mL grated nutmeg 15 mL all purpose flour Canola oil to fry Prepare a large fry pan with the oil about 1/2 cm deep. All the ingredients should be ready. Peel and grate the pota- toes, Beat eggs in large bow! add the grated onions, salt pepper and nutneg. See Pancakes page 18