Canada; and our wines and champagne are
made from premium Napa Valley grapes.
“Our wines and beers are not
‘non-alcoholic’. They're dealcoholized.
“They're fermented, so they begin as
alcoholic beverages, but they're
dealcoholized through cold filtration.
The result is that you can’t tell the differ-
ence between rea! wine and our wine.
And you end up with .05% alcohol and
. vastly reduced sugar and calories.”
Market customers can drop into
Lifestyles’ full-service, mahogany-panelled

bar, and taste products before buying.
Aad it’s so tastefully decorated, it ma
kes for an elegant haven from the hustle
and busile of shopping.
o 2K ROK
AL [oc that the hustle and

;  'Y bustle isn’t fun. Peter
Black has lots of things for you to do.
7 Few introductions are necessary ;
for Black. His father founded Peter Black
& Sons Butcher in 1946, when the family
came here from Scotland: Peter Junior +.
opened his Ambleside butcher shop in
1 966 and moved to Park Royal in 1984.

Who hasn't heard of Black's
‘free-run haggis’?

Black's new store at The Market
is his best yet. It features a gourmet case
with pheasant, squab, quail, duck. rabbi,
and stuffed chicken breasts. Black, along
with apprentice/son Adam, carries free-
run chickens and eggs, free-run turkeys,
sausages and bangers; plus Ayrshire
gammon, Canadian bacon, homemade
meat pies and Alberta beef aged from 2]
days to as long as you specify.

Another Black son, Jason, runs
Graham McGregor’s Global News,
a European-style news bar.

“We have access to 4,300 publica-
tions”, says Jason. “If you want it, we'll °
get it. Due to requests, we're ordering

‘papers from Colorado, California, Hawaii

and New Zealand. And we're expanding
our British selection.” .

Global News alsa carries imported’

candies and tobacco, plus lottery tickets,
and you can watch, say, TSN while you're
eating a sandwich from Pickles Defi &
Take-Away, a full delicatessen which
carries cooked meats, salads, sandwiches
made with homemade ryes and pumper-
nickel, homemade soups, salads, pates and
an ever-widening selection of cheeses.
Helen Black, meanwhile, is the
owner-operator of Peter Piper’s Bar
& Grill, where you can take your chances
on there being an empty seat or, for ;
$1,000.00, have your name put on one of

Ss - Se oy

Wednesday, May 5, 1993 — North Shore News ~ 335

May 1993 The Market Report

: ee

her nine stools, Either way, you can

enjoy meat pies, pizza dogs, fresh yoghurt,
natchos, or a hot dog of chicken,

turkey or tofu,

Obviously, the Black family is
thrilled with The Market. “We've got nice
quality stores here,” says Peter. “t'm very
enthusiastic about it.”

ak
Re the Blacks don't
. offer fish. For fish, you
have to see Robert Waggott, The
Market's fish expert.

_ Waggott spent most of his career
as a chef. After training in London and
working in the Channel Islands, Bermuda
and our Maritimes, the Newcastle native
settled in Vancouver as Executive Chef at
the Kettle of Fish. _ .

Five years ago, in order to spend
more time with his family, Waggott joined
Albion Fisheries. Now he’s made another
career move by opening Waggott
Seafood at The Market.

“It's my first stab at retail but | like
working with people and | have an edge
because | know the business so well. And
I'think The Market's the right mix in the

“right place at the right time.”

Waggott's priorities are quality and
service, and he’s proud of his product mix
- local fish, fresh imports from Eastern-
Canada, Hawaii and New Zealand, . plus
live seafood. Shoppers can find Finnan
Haddie, Yellowfin Tuna, Swordfish, Shark,
Moenfish, Orange Roughy, Mahi-Mahi,
Plaice and Flounder, plus sushi and salads,

Waggott runs his store with an
Open attitude. “People can ask me any-
thing - | even give away recipes. !'m
enjoying this. And | have lots of regulars -
some shop he'e five times a week.”

BGA EEN REPRE CABLE Ce Le AR
wees

cee

imon Lo, of Fraserview
Produce, is also pleased to
see his regulars, and he's happily meeting
new customers every day.
Lo purchased Fraserview Produce
3 yéars ago, after 20 years in the restau-
rant business, and says that produce still
keeps him happy.

“| like the produce business and
| enjoy working with my customers. | like
to offer a wide variety of the freshest
produce, plus unusual items like
Chinese vegetables. mo

“fm very happy with The Market.
Everything is top-quality, clean and new.

It's a nice place to come to.”
ok ok

At Tidey, another —

long-time Park Royalite, -

is also pieased to be part of The Market. *
Tidey was raised in West Van

and, after a professional hockey. career, ‘

recurned cto his other calling- locks

and keys. ; :

“! noticed that people needed deor
viewers. | started selling ,
door-to-door and one thing

: led to another.”
: Now, Tidey Lock & Key
‘offers one of the Lower
Mainiand’s most extensive
key boards, plus 24-hour
raobile locksmith service,
lock installation, the SNIF .
alarm system - and he's
West Van’s only engraver.

“My engraving business

- as well as the rest of my
business ~ has really picked
up since The Market
opened,” says Tidey. “I'm
enjoying The Market too -
people seem to feel

comfortable here.”
OR ok