Celebrate
the Season

with

Superb Seafood...

Sea Me tes

. SEAFOOD RESTAURANT

Enjoy a wonderful Holiday party for your &
office or family this year. Enjoy superb
seafood for Junch or dinner.

Please call to make your personal arrangements now

980-1213

Open for Lunch & Dinner

. Tues « Fri 998 Marine Drive

Open for Dinner only North Vancouver

Sat & Sun 980-1213
on the North Shore for 20 years...

i RECENTLY REFURBISHED 1932 HERITAGE BEACH HOUSE
“...At long last, a beach, a pier, a view,
and a restaurant that are well worth a
_ brip from Just about anywhere”.

Mia Stainsby, Vancouver Sun

a Share the. magic of The Beach House and
- the Sth Annual Festival of Lights during
“the 1995/96 Holiday Season.

Call Ken, Rob or Marvin to arrange
your company or family festive gathering.

0 25TH STREET, WEST VANCOUVER , 922-1414

PITALIAN MARKET
PASTA AND SAUCE
Dinner for2
$ 499
only °6

| ‘North Shore's best pasta and sauces
” made fresh on the premises daily
Italian Cheeses and Cookies, Olive Oils
and Dressings, Deli Specialties

over 50 Varieties of Fresh Pasta

Mon-Sat
1O0am-5:30pm

128 E. 14th Si.
I North Vancouver

983°3257

WATERFRONT CENTRE’S Chet Dayle Nagata (left) and Chef Robert Le ‘Crom of the Hotel Vancouver:
fiank Delta Queen Steambcat Company’s Chef Paul Wayland-Smith are kept company by several hun-~
dred crayfish. Wayiand-Smith has paired up with Canadian Pacific Hoteis and Resorts to create an
authentic culinary experience. Hotel Vancouver's Griffins Restaurani and Waterfront Centro’s Herons ;

Restaurant will feature t

NEW ORLEANS was multicultural
long before: multiculturalism yas
trendy. The Crescent City’s diversity
is everywhere apparent: in the archi-
tecture, in the music, in the faces, and
nowhere more so in the food.

Much of the celebrating in New
Orleans revolves around, food ‘and
drink. The people of the city view
cooking ‘as 4 pleasurable and noble
task und dining as an almost holy
activity. Dining is so diverse in New
Orleans that some of the culinary
items must be dignified by the word
“cuisine” while others can be com-
fortably categorized us “food.” In
New Orleans, the cuisine is the tangi-
ble edible evidence of a rich and var-
ied history. a :

The city’s complex, rich and
diverse history blends two French-
influenced cultures, Creole and
Cajun. - then’ adds
Caribbean. African, Spanish and
Native American flavors to ‘create a
litestyle defined by its joie de vivre.

exquisite food...

dashes of

Orleans conver

‘The cuisine is a ‘remarkably rich
and exuberant mixture of two cook-

* ing styles, Creole and Cajun. Creole

(the werd is Spanish and Portuguese
in origin, meaning “white petson
born in the colcnies”).is city-style

' cooking, developed from classic

French cuisine,

‘When French citizens emigrated
to the Louisiana tract in the 18th cen-
tury in search of a better life, they
were initially horrified at the rough-
and-tumble .condisions in Nevvelle
Orléans, but they soon set about re-
creating the more: refined lifestyles
they had left behind.

Wealthy French colonists brought
chefs from home and hired freed
slaves as kitchen helpers: these cooks
learned ‘about loca! fare from the
Choctaw Indians and introduced
some of their’ own’ Airican and
Caribbean ingredients and cooking
techniques,

Spain,

which controlled . the

‘ colony in the fate [8th century, also

spectacular VIEWS...

experience the art ot.

West Vancouver's Finest
Japanese Restaurant

Come to enjoy a great meal
before the show!

2232 MARINE DRIVE
_ WEST. VANCOUVER
925-0667

- cinating ©

ne best of regional southern cuisine from New. 28 to Dec. 29.

ence

“contributed its culinary talents to the *

growing Creole traditions, as did later.

“groups of Italian. German and Dutch :

immigrants. The results ofall these ~
converging influences is’ a’ cuisine
unlike any other.’ :

Cajun cuisine has an equally: fas: -
“history.-°“When British :
Protestants expelled French Catholics
from Acadia (Nova Scotia) in the late . ;
18th: century, -they:.seni’ them, to’
French-speaking New. Orleans. ‘The

rural Acadians (later corrupted to oe

Cajuns"), uncomfortable in the city,
made their way west to the bayous,
where they. settled ‘as’ farmers,
hunters, trappers and fishermen..."
Isolated in .the . marshlands. for
more than’ a century. Cajuns devel-*
oped a hearty and simple. cooking |
style, characterized by hot and spicy ©
flavorings and incorporating : local
ingredients. suchas game, fish ‘and’.

: shellfish (particularly _erawlish),

See E ateries page 2 29°