22 - North Shore News — Friday, November 10, 2000

tro to pour
f ‘new’ wine

S&S 0 $0
$88 - 10 0 525

NEWS photo Julle Iverson

MICHEL and Philippe Segur will be celebrating the arrival of the Beauiolais
- Nouveau next Thursday at their North Van restaurant, Le Bistro Chez Michel.

oO a

: “$" icons denote the approximate fange of a
Festaurant’s entree prices. Restaurants may
offer some entrees above cr below the price
range indicated,

55- $9 co $12
$S$5 - $13 to 530

“ ‘ae:

Ea alt ECGINEE-.
Ambleside Chinese Restaurant
1579 Belfevue Ave. WY 926-7371 $
Bamboo Gardens

138 W, [6th Su, NY 984-8888 $
C-Wok Chinese

1195 Marine Or. NV 980-9138 $5
Capitano Heights Chinese
$020 Capilano Rd. NY 987-9511 $5

* Capilano West Chinese

2396 Marine Dr, WV 922-2922 $5.
Neighbourhood Noodies House
1525 Lonsdale Ave. NV 988-9885 $
New On On

1455 Main St. NV 986-2398 $$

Mew Orange Door

199-£, 2nd St. rear, N¥ 986-1355 $
Szi Kor Restaurant

1927 Lonsdale Ave. N¥_9€3-6800 $
Wok House

1232 Ross Rd. NY 988-7172 §$

Woon Lee Inn Restaurant Led
3751 Delbrook, N¥ 986-3383 $

Xpress Orient

101-1433 Lonsdale Ave., NV 780-2328 $
Yie’s Dining Lounge
(27 E. 3rd St. HV 985-0508 SS

CARES/DELS-

Amadeo Bakehouse & Coffees
1468" Marine Dr. WY 922-3813 $
Bread Garden

$50 Park Royal M, WY 925-0181 $
Bread Garden,

Park & Tilford, HY 904-1182 $

See More page 23

RAOTHER INDIA
Taxe out Foops &
Booms Detiveny

When you any
entree from the menu
the price of tie Chicken
Tandoori will be

BO LAMB, BEEF or $ 722

& Tues, CHICKEN CURRY

5-20 pm 7 days/week

900 W. 16th. North Van.

Ph: 985-8860 Fax: 986-5546

IT started hundreds of
years ago.

Even in the 16th century
Beaujolais winemakers and
merchants sold their wines
early. In fact. throughout
Beaujolais and in Lyon, the
locals were in such a mess to
get at the new vintage that
they would drink the fresh
and fruity beverage as soon as
it arrived — and it had usually
finished fermenting in the bar-
rel during its bumpy transport
by horse-drawn cart or in
barges on the Same to Lyon.

Since “great” red wines are
a product of time — time in
contact with the skins for
colour and tannin extract;
time in the barrel and time in
the bottle — it’s certain that
those eager for a jug of the
wine weren't expecting won-
ders of depth and complexity.

But Beaujolais Nouveau is
easy drinking. The gamay
grape is known for its cherry
and raspberry fruit character,
and in Beaujolais, the wine
undergoes carbonic macera-
tion — a rapid fermentation
technique that extracts the
maximum colour and aroma
from the grape without the
astringency associated with
tannins in red wine. Some say
the nouveau is as close to
white wine as red wine can
get. And upon release every
year it flows liberally — some
even call it the third river in
Lyon.

— Midway through the 20th
century the local celebration
reached Paris. The wine could
not be sold before one minute
past midnight on the date of
its release, and it was the per-
fect excuse for a party. Soon
after, the rest of the world
caught on and in 1972,
Beaujolais Nouveau Day even
spawned an annual race when
London wine writer Allan
Hall challenged his readers to
bring back the first bottles of
the new vintage to his desk.

Over the years, the rush to get

it from Beaujolais to London

You'll find items like:

To Start...
© Whiskey Crab Soup

For Dinner...

Counter
Culture

has included shipment by
motoreyele, balloon, truck,
helicopter, plane, elephant,
runners and rickshaws.

In 1985, the release date
for the wine was officially set
as the third Thursday of
November; which, not by
coincidence, is next week.

On the North Shore,
brothers Philippe and Michel
Segur are taking advantage of
the larger space in their new
restaurant, Le Bistro Chez
Michel, to celebrate the
Beaujolais Nouveau.

Guests will enjoy live
music, a French country style

© Blue Crab Topped Sirloin

© Dungeness Crab
& Musset Bowl
Fire-Grilled Alaskan
King Crab Legs
Fresh Steamed
Dungeness Crab
Blue Crab

buffer, and a selection of this
year’s Beaujolais Nouveatt,
including Guy Anisaldi’s
Domaine Du Bel Avenir,
Georges Duboeuf, Loron: and
Beauchacourt,

‘Fickets for the celebration
are S40 per person and may
be purchased in advance or at
the door.

The Segurs also plan to
extend the celebration for pwo
weeks atter Beaujolais
Nouveau Day. The regular
menu will be enhanced with
classic dishes that pair well
with red wines, such as Cog
au Vin, Beef Bourguignon
and Civet (rabbit in red wine
sauce). Call 924-4913 for
more information.

Aad
wet
TH6 LAST 225 ST RV. © 987-4557

(33 lorndale) @ OPEN LATE! H
2S a OEY ES

& Shrimp Linguine

Crab-Stuffed Chicken Breast
Sirloin with Grilled Alaskan King
or Steamed Dungeness Crab Legs
Prime Rib & Dungeness Crab Legs
our famous, “Ultimate Crab

and Seafood Platter for Two”

...call now for reservations!

; Photography Event
_ WED., NOV. 15 fo SAT., NOV. 18

Treat yourso!f io:

« Acosmetic makeover by the Yves Saint Laurent

* Adry hairstyle :

* A professional photegraphy session with four glamour outfits

$10 REDEEMABLE IN COSMETIC PRODUCTS

ONE FREE 5X7* $
PORTRAIT 29:22

CALL THE YVES SAINT LAURENT COSMETIC
COUNTER AT THE BAY PARK ROYAL FOR AN
APPOINTMENT AT 925-1411 LOCAL 3076

«4 +, Next Glemour Event coming. fo Metrotown Bay. from Nov. 22-25.
ee “For future events call 831-6633.0r 829-2694 .. 22. 0,

r
y Grilled Sirloin & 4
, Dungeness Crab Legs ,

| $16.99

Up te twe peuple may enjoy this
ative vf this coupon. Dinner valy. .
D. Net valid with any other olter.

with this I
coupon yy i

* Regular price $2:
So off viter upen
Ne

536-7320

Ta atet,