; 4

one 14

CAPILANC MAL
TEL: 990-1044
2 hcross from LCB

Looking for controversy?

READ 2

Serving World Famous Fish & Chips
in HORSESHOE BAY since 1946

Expires Nov 7/96

© Monday to Friday only, 2 p.m. to closing
° Horseshoe Bay location only Dine-in only
* Not valid with other promotional offers

Buy the first entree, and receive o second
entree of equal or lesser value with this ad,

West Vancouver

921-7755

Pe weer TEASE BT,

[A Cut Above T

° High Carbon, Stainless
Steel Blades
© Dishwasher-safe
Handles
German quality
since 1814

beseech tak Mt

In praise of

TO the rest of Canada
and its long winters,
the tentperate British
Columbia west coast is
known, with just a
tinge of envy, as
Louusland.

Along with never having
to push a snow shovel, one of
the big things Lotusfanders
take for granted is food.

On Friday night ar the

Yeu can fest
drive the
superb new
Voikswagens
for 1997
here on the
Nerfth Shore.

check them out at
Capliano
Velkswagen
1151 Marine Drive
North Vancouver

Tel: 985-0694

oy te get

e Rest! |

11 B.C. owned & Operated locations to serve you!

Park

oa S Pale

Ro

TEE ES

yal North ¢ Capilano Mall

Warerfront Centre Hotel,
many of Canada’s skilled
chefs, restaurateurs, vintners
and tood producers will join
together with historians and
international journalists for a
four day conference called
Northern Bounty I.

Executive Chef Dacyle
Ryo Nagata and his culinary
crew have been planning the
opening gala, On Native
Ground (Friday, Nev, 1), the
B.C. Dinner (Saturday, Now,
2) and the National dinner
(Sunday, Nov. 3) for the past
year.

“British Columbia is set-
ting the food trends in
Canada,” says Nagata. “And
I strongly believe in assisting
and promoting Canadian
chefs. We are increasing in
numbers, striving for perfee-

ne

.C.’s bounty

tion and excelling in perfor-
mance. Good leadership and
guidance, on my behalf, are
crucial objectives in my posi-
vod at the Waterfront
Centre.”

Born of a Scottish mother
and Japanese father, Chef
Nagata enjoys combining
regional ingredients from var-
ious cultures. Incorporating
his own phiiosophies on
healthy eating while protect-
ing the natural simplicity of
taste have become trademarks
of Nagata,

The Jocal cuisine has
become one of B.C.’s fure-
most peaple pleasers, sur-
passed only by its setting and
scenery on the check list of
“things visitors enjoy most
about the province.”

B.C, chefs are leaders in

FOODS
LTD.

Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, etc.
FRESH MEAT « DELICATESSEN ¢ IMPORTED CHEESE
Canned Fish imported trom Denmark ~ Candies ~ Remoulade — Fried Onions

Candles — Makroner - Tarteletter - Danish Delicacy, etc.
111 Chartas St., North Van ° |;
"929-7837

Tues. Wed., Thars, & Sat. Onm-4:389m
Fa. ‘Sam-5:30em, Sun. & Mon, Closet

Present this coupon to receive one
complimentary entree when a second entree of
equal or greater value is purchased.

Value up to $14.95

Valid wntil November 5th.

Not valid on Friday, Saturday.
Not valid on Fresh Sheet.
Not valid with any other promotion.

3650 Capilano Rd, Noith Vancouver

Seas

|
|
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|
| 2 tor 1 dinner |
|
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|

987-3388

—~——  _ — — J

the evolution of what's come
to be known as West Coast
or Pacific Northwest cuisine
with its emphasis on fresh
seafood and produce.

Of all the cultures that’
influence the B.C. evolution,
however, Asians have had the
most impact, since we have
long been a magnet for
Pacific Rim peoples.

Local chefs have embraced
the simplicity, the textures,
the color contrasts and the
lightness of Oricutal cooking.
Combining Asian with strong
British and continental ties,
B.C. is also in the forefront
of that combination of any
and all — fusion cuisine,

French chefs sauce their
fish with pickled ginger
beurre blane and add Indian
candy (hot-smoked salmon)
to their salads. Chinese chefs
skillfully shave geoduck
siphons for their firepots and
Japanese restaurants sell B.C.
rolls.

The original British
Columbia cuisine belonged
to the First Nations people
who were traditionally
hunters, gatherers and fishers.
Today, British Columbia’s
young chefs have discovered
the region’s glory.

On the coast, the native
diet centred around the “five
tribes of salmon” — coho,
sockeye, spring, chum, pink,
the same five varieties recog-

" nized today. The fish was so

lentiful that, in some native
languages, the words for.
“fish” and “salmon” are the
same. Oysters, abalone, crab,
mussels, and that giant of
clams, the geoduck, are the
ingredients B.C. First
Nations have been cooking
for centuries. a
Today, natives are opening

See Food page 21

SPECIAL 2 FOR 1
$16
Salmon Tarragon

§ Beef ‘Tenderloin w/pepponm demi giace fl

f = Pasta wichicken and mushrooms = &
Spinach and ricowa lasagne |

f Chicken stuffed with spinach and brie
FOR RESERVATIONS

921-8161

15 min. from Lions Gate
on Sea-to-Sky Highway
9885 Lawrence Way
(34 Sunset Beach)

| Come in and join our §
8 live entertainment :
& Wednesday thru

A Saturday

B from 7:00pm on.

i DUNDARAVE
CAFE
2427 Marine Drive
West Vancouver
926-8838