Edena Sheldon CUISINE SCENE DO YOU read your daily horoscope with avid interest? Are you a proud Leo (like me), a balanced Libra (like my husband), or a critically detailed Virgo (like my Dad)? Do you find this entire astrology thing fun, interest- ing, and something you'd like to know a bit more about? Then, I’ve got a great package to tell you all about. Over at the Pacific Palisades Hotel’s Monterey Lounge and Grill, executive chef Rodney Butters and master astrologer Jef Simpson, have teamed up tu create monthly astro- logically correct dinners. | attended one this month (for my own birth sign), so I can tel! you all about what to expect first hand. Butters and Simpson sit down together each month to plan the next event, working in tandem to design each month’s special dinner. Guest are greeted at the door with their own customized natal chart, done prior to the affair by Simpson according to information given by you (birth date, time, day of week) when making a reserva- tion. Great reading — all about what makes each of us unique. Then dinner begins. “This Astro- dinner scries is a lot of fun,” said Butters. “Jef (Simpson) is a treat to work with: he feels the same way abcut astrology as [ do about food —— very passionately!” T found out that Leo (for exam- ple) is a lover of sun foods (being ruled by the Sun} -— typically hot, dry, often yellow and aromatic. Aries love hot and fiery foods. Geminis love simple, uncomplicat- ed, easy-to-prepare foods. Our Leo menu reflected our individual tastes. We dined on warm goat’s cheese with toasted walnuts on wild summer greens drizzled with a spicy cinnamon vinaigrette. Next up — barbecued lamb steak with sweet and sour azucchiti and a wild mint jus. The sweet finale (sunshine itself on the plate!) was it fresh Okanagan peach and lemon curd tart with fresh raspberry purée ina flaky filo pastry cup. Following dinner, Simpson speaks to the group about general waits, invites questions from the audience. goes over our charts, and provides insights into the future. Allin alla fun evening — and a great gift idea priced at $38 including dinner. birth map, astrological summary, taxes. gratuity and parking thrown in! Phone the Monterey Lounge and Grill at 684-1277 to reserve. The next dinners are Virgo (Sept. 14). Libra (Oct. 19). Scorpio (Nov. 16) and Sagittarius (Dec. 7). All are “held on Wednesday evenings. A bit about Butters: E first took note of his talents last year, when the Pacific Palisades welcomed him as their new chef of te Monterey Lounge and Grill, A lovely harvest basket arrived for me at the News filled with home- baked cookies, jars of cherry relish and spiced vinegars, and other goodies. { began to follow this chet’s talents, and realized early on that he had a keep eye and dedication to health, fresh seasonal ingredients, and a real tal- ent for home-made condiments! So, L asked him to share some of his own recipes for these sensation- al condiments with me for you. And he graciously obliged in quick order. T asked Butters where this talent came from (you don’t find too many chefs anywhere these days putting up their own pickles, chut- neys, mustards and the like). “I grew up right here in Vancouver, and the big thing every fall in our family household was making condiments and putting them up in pretty jars. I love jars of things-you should see my own kitchen!As for Simpson, he is an independent astrologer here in Vancouver with an excellent reputation and loyal following. A lovelier gentleman you will not meet. {tis a calming pleasure to just shake his hand, as he greets you with that jazzy star- patterned silk tie. A fun evening, full of good food and astrological insight. Treat yourself or a friend! In the meantime, haul out your prettiest jars and bottles, and try some of Butters’ great condiments. Sure to please any astrological sign! SUNFLOWER CINNAMON VINAIGRETTE Butters suggests drizzling this wonderful spiced vinaigrette over summer greens, vine-ripened toma- toes from the garden, or using it as a marinade for grilled eggplant. At the recent Leo Dinner, Butters used this vinaigrette to dress nut-crusted warm goat's cheese and crisp greens. Makes Ic. (250 mL). I shallot, finely minced 4 tsp. (2 mL) ground cinnamon Grated zest (orange part only) from | orange, finely grated 6 Thsp. (90 mL) white wine vine- gar COLUMBUS FARM MARKET i EDGEMONT VILLAGE | Corner of Edgemont Blvd. & Queens 983-9330 | We reserve the right to limit quantities. Prices in effect Wed. Aug.24, to Tues. Aug.30, 1994 Wednesday, August 24, 199-1 - North Shore News - 39 NEWS photo Nei! Lucente A GREAT evening out! Astrologically correct dinners at the Monterey Lounge and Grill at the Pacific Palisades Hotel hosted by famed astrologer Jef Simpson (ieft) and executive chef Rodney Butters. Chef Butters presents his warm goat’s cheese salad with cinammon vinaigrette. % c. (150 mL) organic sunflower oil (Omega brand preferred) Cracked black pepper, to taste In a small bowl, stir together the shallots, cinnamon, orange zest and vinegar. Gradually whisk in the sunflower oil. Add pepper to taste. PEPPERMINT AND GINGEK MUSTARD Serve Butters’ wonderful mus- tard with grilled sausages, grilled chicken or duck, spread on sand- wiches, slathered over a succulent grilled turkey burger — one of the nicest home-made mustards Ive sampled! Mukes a scant one cup (200 mL). Ingredients "A" 1e. (250 mL) cider vinegar 4 whole allspice berries 6 whole black peppercorns { bay leaf i small onion, sliced I clove garlic, sliced 3% oz. (90 g) sliced fresh ginger 3 Tbsp. (45 mL) maple syrup Ingredients “B" lc. (250 mL) dry mustard I Tbsp. (15 mL) Wildflower honey % tsp. (I mL) ground cinnamon % tsp. (I mL) ground mace 4% tsp. (2 mL) turmeric * Pinch cayenne pepper — 1. Tbsp. (15 mL) black mustard seeds Scant | oz. (15 g) fresh pepper- mint leaves In a small stainless-steel pot (non-reactive), combine aff the ingredients from list “A.” Bring to a boil. Reduce heat to.a simmer, cover and cook five minutes. In a food processor or blender, combine all ingredients from list “B.” Strain the vinegar mixture through a fine sieve, pressing out all the flavor of the onions and ginger with the back of a spoon. Add the strained vinegar mixture to the blender mixture. Process for one minute. Scrape down the sides, and process 30 sec- onds. Pour entire mixture into top of a double-boiler, and cook until thickened, uncovered, stirring. Let cool. Pour mixture into warm, clean jars. Cool, cap tightly and refrigerate until ready to use.