Moma InpDIA TAKE OUT Foons Lirp.
Indian Culsine of Distinction

Aap

ECANY CHR
BEE Gee
Rat
oF

Specials expire May 31/96
900 W. 16th, North Van (16th & Marine) * behind A&W © Spm-!Dpm © Fax: 986-5546

axa ems BRING THIS AD IN TO RECEIVE: =

° Sunday - Thursday
g © Dine in only
4 © Value up to $12.95
velid until Mo 1/96 .

caine a

Lonsda.

587.2009 =

Come down and relax
after a hard day’s work
- with FREE hors d’oeuvres
from 4pm to 6pm daly
Live Entertainment Nightly
» Spm. to. > Spm

@ Privie Cut
> Steakhouse

tic. fermentation.

From page 18

and Michael Brown.

The new owners, both
West Vancouver residents,
have a combined total of 1!
years’ experience at Chesa
and over 20 years’ experi-
ence elsewhere in the hospi-
tality field.

Michael has worked as a
waiter and maitre d’ at Chesa
for the past three years, His
wife, meanwhile, has appren-
ticed in the Chesa kitchen
under the tutelage of Jurgen
Schulte for the past cight
years.

The Browns plan to
upgrade the Chesa's interior
but have no plans for radical
changes to the restaurant’s
menu as yet. Just an injection
of renewed vigor.

But back to the Schultes.

Their culinary romance
stretclies back — way back
— to the early 1970s — a

‘time of innocence and great

opportunity in the local
restaurant trade.

The two arrived from
Europe, she a strong-minded
Swiss, he a talented German
chef-in-training.

They worked together and
separately in a host of
Vancouver-aréa restaurants,
grills and hotel dining rooms
—~ some well-known and
highly regarded then, some
well-known and highly
regarded now (Devonshire
Seafood House, the Cavalier
Room at the Georgia Hotei,

An upsca

Trajedura di Aveleda
1993. Vinho Verde
(Portugal) $8.45

“Vinho verde” means
“green wine,” © but the

’ Portuguese don’t mean: the

color (much of it is red).

They mean a wine so young
and fresh it still retains a slight
natural fizziness from malolac-
Its mustic

the William Teli, The
Cannery).

All was well until the
strong-minded Swiss end of
the Schulte duo decided she
wanted to open her own
restaurant in West Vancouver.

What? chorused the
nascent restaurant fraternity,

. she must be mad.

No? Bull-headed, at the
very least then.

Determined.
Exasperatingly so.

Well, it’s her funeral,
She’ ll have to lear on her
own. Jurgen, you see, is a
high-profile success at the
Hyatt Regency. Executive
chef, you know. Fame, for-
tune, four-star dining.

But, as they say in the
land of romantic cliches,
Love is a many splendored.

It can aiso be damned
annoying.

This Chesa experiment,
you see, needs some kitchen
input.

Do you mind, Jurgen?
Just to help it get off the
ground.

Devermined, remember,
bull-headed, we said.

You don’t know the haif
of it, right Jurgen?

All right, but input only
... no long-term kitchen
commitment.

Of course, Jurgen. Of
course.

Eighteen years later, the
Schulte duo leaves a legacy
of fine food and restaurant

charm is an acquired taste,

. Since it can be cuttingly dry.

This one is a’ slightly
upscale versicn made by the
company’ whose dry Casal
Garcia is surprisingly popular.
Rich gold in color, slightly
heavier and a touch sweeter, it
still tickles your tongue with
“frizz” but delivers more tasic.

Patio wine in the spirit of

wae Someone grill me a

Libertas Pinotage 1993
(South Africa) $7.95

DINNER:

excellence in West
Vancouver that has set the
standard for all local restau-
rants to follow.

A man and wife team
whose male compenent
worked in the kitchen while
the female component
worked the dining room has
given way to another man
and wife team whose male
component will work the
dining room while the female
component works the
kitchen.

interesting, no?

As for the Schultes: they
just want to take a break.

Eighteen years as a
restaurant owner takes a spe-
cial commitment.

When the bottom drops
out of that commitment, it's
time to go. Not all restaurant
owner/operators have that-
good sense,.as Manuela
Schulte will tell you:

“You can tell with some
owners, after they have been
in business for a long time,
that they are tired. You can

sense it. Customers can sense:

it. We didn’t want to wait
until then. We wanted to go
out on top.”

And that, as of May 1,
they have done.

A happy ending to anoth-
er restaurant love story.

Close with violins, sobs
and enthusiastic applause.

900

Manyo Sushi, 180 East
2nd St., North Vancouver. .
980-1510.

©

Impressed by their chenin
blanc, so we had te try this
red ,

Crested in the 1920s by

persuading the aristocratic

pinot. noir grape to marry
beneath her, (the rough peas-

ant, cinsault), pinotage pro-:

duces some interesting. if not
always predictable, off-
spring.

This one is all hefty, spicy. -
cinsault at the outset, like a
tough country wine of the
Midi, but if you let it air out a
bit, hints of the more delicate

Fridays — Fish & Chips
i Sundays — Roast Beef
OR HOW ABOUT OUR BRUNCHES?
Saturday and‘Sunday 10:00 am

Choose 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

Meanwhile on the east
side of town: Another long-
time restaurant relationship
has come to an end,

Yuki Kasukawa, co-owner
and head sushi chef at _
Manyo Sushi, has departed.

Kasukawa has been at the
Manyo helm since the ©:
Japanese restaurant opened
in 1981,

It was North Vancouver": 's
first real Japanese restaurant
and as such has always been
a local sentimental! favorite.

Taking over the Manyo
reins is Myung Nae Lee.

The South Korean spent
three years in Montreal wae
before heading west to North ;
Vancouver.

The Scoul Man has yet to
make any wholesale changes
at Manyo. ;

But plans for some
changes are afoot.

Stay tuned. ;

. - Cheshire Cheese Inn, -
123 Carrie Cates Crt, 3.
North Vancouver. 987-3322,
___ From dissolved relation-
ships to happy anniversaries.
The Cheese is currently cele-
brating its 10th... Cee
English pubsstyl Ou is
nglish pub-style eatery was.
one of the first to bring basic:
British cuisine to the North”
Shore. aa :

Its longevity attests to the :
local appeal of Limefand’s ‘:-.
sturdy meat-and-two-veg-
with-a-pint-of- ale fare.“

A tip of the Porkpic hat to
Cheshire chaps a all.

le ‘green’

John Moore. 2%:
‘WINE Spars

side of its ritage emer

Not, perhaps, the; perieéc
‘wine to pair with Saddle’
Veal Prince : Orloff,’ but’ you’
won't be tossing that'on the
barbecue anyway. |.

Present this coupon to i
enjoy one complimentary
entree when a second ' !
entree of equal or greater
value is purchased.

Value up to $14.95
Valid April 24-30/96

; ! Not Valid on Fresh Sheet

13650 Capilano Road I
North Vancouver

‘1987-3388:

| een |