From page 18 Still, after a year in The Galley, all was not singing and dancing for the fiery and diminutive Ramond. He faced‘a Jekyll! and Hyde existence. ; The park concession stand side cf The Gailey business , needed servicing, while the romantic potential of its situ- ation cried out for exploita- “ ton, . Ramond has a consider- able following among dis- cerning diners. He is an ani- mated and entertaining host. Members of that follow- ing who drop by Tie Galley expecting a quick rack of lamb with pomme frits and stimulating glass of syrah will be sorely disappointed: The Galley i is not a restau- rant, . © Beyond Ramond himself, it cannot provide the services of a restaurant. '... However, it offers some -, interesting hybrid experi- ences, 6 - Ramond has invested a much Gallic energy and hard * Gash in upgrading its kitchen ~ _+—.which now has’a robust “gas range and proper kitchen “ventilation. . ‘But The Galley | has no liquor licence and is not like- : ly ever to have one, "It has no full-time kitchen stalf or team of waiters to service casual diners secking. | an ‘elegant touch of Ramiond ia the park. «42 AM] is not burgers and. tube steaks, however, reads ers. :Ramond has positioned. . The Galley as a quality park: concession stand with a”. flamboyant alter ego:: 2 The Galley’s adgoining : dining room and expansive’. “« sgundeck can be secured for private parties, meetings, : : anniversaries, business semi- : nars, cigar samplings, | barbe- ee Your. host and chef will be | Ramond himself and perhaps his astute young assistant. Murray Bankcroft. “Add to the package white “table cloths, fresh cut flow- ers, fresh grilled salmon, crack or lamb, superb side, | Nata Vancouver "Bags ed goa Divas! dishes, fresh sea air, match- less North Shore seaside view and Jean-Claude to regale you with anecdotes and adventures in the food trade. And you have a recipe for a special occasion indeed, Ten days notice is required for larger parties of up to 30 people; two or three days notice for smaller groups (a minimum of eight). As Ramond says, “I'll make a restaurant for them if they give me enough time.” Still, there are many vuai- leys between the special occasion dining peaks, Winter, for instance, is not a high traffic time in Whytecliff. ’ Back, then, to the conces- sion stand drawing board. Add to the grill a new rotisserie, Add to the menu a special grilled free-range chicken stuffed with garlic, dressed with fresh herbs, some pep- per and a little salt and Voila: Galley Chicken a la Ramond. A take-out treat for the weary traveller retuming from an extended ferry line- up and Georgia Strait cross- ing. Or a neighborhood exec- utive pressed for time. Call ahead. Allow 90 min- utes for preparation and grilling and pick up piping hot for $12.99. Take it hore or take it down to the beach with a french loaf and digest a piece *Of this West Van paradise, Or perhaps take it out on * the sundeck and swap tales with Ramond, Either way it will be a |. memorable dining experi- “ence. And while you: savor that ” free-range poulet:'d few excerpts from the life of a concessionaire: , - a “I lease The Galley, but. the people think I am a park "DINNER Fridays — Fish & Chips Sundays — Roast Beef. employee. You know: (While Ramond is trying to talk to an elegant old West Vancouver matron about a special occasion booking) ‘Hey hurry up caan, Where's my burger? I'm starving.’ Or: ‘Come on jerk, Where’s my coffee? Let's go. My kids are hungry.’ “Sometimes [ feel like a monkey in a cage.” People say the darndest things: “Hey, where's the ocean, man?” “You got any calculators for sale?” Funny, non? Exusperating, too, But manning The Galley is not really a job. How could any pursuit in such a place be considered work? A setting like it in France? $1,000 per head for a meal, mon ami. Then again, says Ramond, “I’m not here for the money; i'm here for fun.” A true concession if ever there was one. - OG Flavor of India, 175 East 3rd St, North Vancouver, 985-5477, The Sandhu brothers, - Hardev and Devinder, hope to be raising the Flavor to new altitudes in 1996. In addition to Flavor's being plugged in a recent edition of Air Canada’s EnRoute inflight magazine, the duo plans to launch a tra- ditional Indian High Tea at the Lower Lonsdale Indian restaurant. But, what's that Hardev? ™ : High Tea will have to wait? . - Anew wine list first.” © And how about a new and improved outdoor patio for the four-year-old restau- . . rant? With a tropical Indian flavor. Sugarcane, guava,:°*: 7.95 9.95 OR HOW ABOUT OUR BRUNCHES? Saturday and Sunday 10:00 am Choosé one of our Eggs Benny starting at 8. 95 Our heavenly harpist can be heard every Wednesday night or at Sunday Brunch | 2427 Marine Drive ‘West Vancouver 926-8838 mango on tap, Oh and maybe a few spontaneous readings of W. Somerset Maugham short stories to set the mood, Just in time for summer. Oh yes, and a new high- speed Indian lunch ($3.95 to $6.95). And don't forget the all- you-can-eat Indian buffet ($9.95) on Sunday and Monday from 5 p.m. to 9 p.m. As for the high tea, once in place it will be served between 2:30 and 4:30 p.m. and will feature a variety of East Indian desserts, includ- ing Rasmatai, Gulab Jaman and Rusgulla, and much tea, of course. vatch this space for start- up times. ‘ Chris Carter Bf: Financial Advisor -_ MIDLAND WALWYN BLUE CHIP THINKING? Wednesday, June 26, 1996 — North Shore News — 19 cordially invite you and your guest to enjoy acomplimentary entree when a _ cond entree of equal et greater valuc is purchased.: 1209 Lonsdale, North Vancouver —_ . TLOOK FOR US ON THE INTERNET! bitpt//wwvansnews.com or; Finally treashiw @ directs: € “come £0 Johnstone's = Stainless Steel Lan ext Flavourizer System Weatherproof Shelving System ae Of cooking space coking area ° > Potcelain-coatad cast Iron grids : * Retractable porcelain-coated warming rack © 10, 000 BTU side burner «Hea electric rotisserie . [2 0 0 BTU rear rotisserie burner .