DELBROOK EIGHTY-six-year-old John Simeon says thanks to the mystery man who helped him recently in the Edgemont Library. “There is so much vio- lence and unkindness in the world that i feel it is worth recording instances of kindness. About 10 days OF $0 so ago i was huff- ing an ig ny way up the slight slope in the library with an oxygen tube to sny nose. My wife was pulling the trolley. “A man came up and asked if he could help. I gratefully said ‘yes’ so he virtually carried me up to the doors. He disappeared almost at once, before I could properly thank him... thank you very much, you were a great help.” CAPILANO HANDSWORTH grad Steve Bridger is looking for sponsorship to travel to Guyana this summer. Bridger is in his third year studying Civil { Environmental Engincering at Queen’s University in Kingston, Ontario. The trip to South Amenica involves Queen’s Project on International Development (QPID). QPID is a student- run, non-profit develop- ment organization which promotes and educates students abcut interna- tional development issues. The program seads stu- dents cach summer to assist.in developing com- munities in Guyana, Bolivia, Peru and Canada. Bridger needs to raise $1,500 by May 1. Donations are payable to Queen’s Project on International Development, Write Bridger c/o Engincering Society, Clark Hall, Queen’s University, Kingston, Ont., K7L 3No, HAPLEWOGD VANCOUVER Police Const. Scott Thompson is a police officer with some 16 years experience with the RCMI? and the Vancouver Police Department. He has attended countless injury accident scenes. On April 2, ar 4:05 p.m. Thompson had the sobering experience of being on the other side of the fence when he was struck by a car wile cycling off duty on Main Street in North Vancouver. Said Thompsoa, “I want to thank all of the citzens who stopped to render assistance: the fire department personnel from Hall #2, the EHS crew, the RCM officer and finally, the emergency staff at Lions Gate Hospital. “You all should know that your kindness and care is very much appreci- ated.” — Michael Becker north shore news #888) NEIGHBORHOODS Ei is served Fabul Chef David keeps them coming back By Ernie Fladeli Contributing Writer AT about 8:15 a.m. every weekday morn- ing, David Langmuic, all decked out in span- dex and looking like every long, lean bicycle courier you've ever seen, hops on his trusty mountaia bike and heads for work. This is one of the best parts of David’s day because “it’s mostly down hill.” Reaching his destina- tion,15 kilometres due west of his North Shore home in Lynn Valley, he secures his bike, doffs his courier duds and dons white. Voila! It’s Chef David of the West Vancouver Seniors’ Activity Centre. If you’re ainong those who think that seniors eat nothing but mush and consider a tot- ter to the toilet to be a full day’s exercise, think again. Seniors at the centre may have lost some teeth but they haven’t lost their appetites. Neither have they losr their lust for life. Seniors’ programs occupy pages of prime space in West Vancouver’s recreation department’s promotional mailings. On registration days, the grey panthers start lining up at 6 a.m. in order to pay their fees for the classes they want. Recently they raised over a million dollars to expand their exercise, dance and concert spaces and their computer, arts, crafts, workshop and bil- liard rooms. But the jewel in the crown of their achievement is the enlarged 91-seat dining room - and big, new, fully equipped professional kitchen. After plenty of input from supervi- sory staff and the advisory committee, the kitchen was designed by chef David in order to meet the special needs of the volunteer-driven, gourmet cafeteria over which he presides. For those who picture a chef looking and behaving like Dom DeLuise, chubby fingers to his lips and eyes raised heavenward in praise of one of his ‘angelic creations, David would seem, too slim, ton, too tall, too young and too Canadian to be a real chef. But the proof of the pud- ding, as they say, is in the tast- ing.David, a born and bred West. Vancouver boy who studied at the Vancouver Vocational Institute, doesn’t worry about his fack of conti- nental credentials. Making an educated guess, he says that while about 70% of Vancouver's best chefs still come from Europe and Asia “a surprising 30% = are Canadian, part of a new North American wave of men and women who can cook with the best of them and are CHEF David Lan West Vancouver earning international respect.” Both of his parents had always been very much into gourmer cooking and they never failed to encourage their son to try his hand. So when Dave wasn’t on his beloved bike wheeling around West Vancouver, he was hanging around, one of his favorite places, his own kitchen. Now, many years later, if you ask him what his specialty is, he may tell you about the French, Swiss and Italian dish- es that he mastered during the decade he spent assisting the chefs at Carmello’s, the Park Royal Restaurant and the Ambleside Inn. Bur finally, he will admit that desserts, his first culinary love, are still something he does best. Créme caramel, strawberry chocolate torte, fruit wiflc, strawberry short cake, white chocolate and pecan cheese cake are just a few of the 48 different pies, cakes and desserts that regu- larly appear on his rotating 30-day menu. On any given day at the centre, less than $5 will buy you a main dish such as filet of sole filled with crab and scal- lops accompanied by steamed potatoes, gingered carrots and roccoli with almond butter. On another day, one might enjoy veal cordon bleu, the next day, herbed chicken breast with a Dijon mustard sauce and the next, a New York steak with a red wine mushroom sauce, al! under $5, plus beverage and dessert. Non-members pay 30% more, so that the centre does- n't corapete with local restau- rants. At fast count there were more than 4,000 seniors who pay $17 a year to enjoy the benefits of the centre, not the least of which is their food ser- vice. Attesting to its populari- ty, five days a week when the full service is operating, the entire dining room is filled to overflowing. No less than 10 meals a day and countless snacks, bev- erages and desserts are con- sumed and taken out. The cafeteria’s famous cheese scones, at 65 cents each, are bought by the hundreds. Ani if one batch is not baked to perfection, everybody in the centre, it seems, tells the chef. More often, with fork at the ready, a diner will announce to her companions, “This fish is delicious,” as she impales a piece of the baked salmon steak on her plate for hasis. Before delivering it to her mouth, she asks, “Do you know what this would cost if you bought in the supermarket? Plenty,” she answers, “Sure,” says the old guy sitting to her right, “How can you beat it?” At a nearby table, a quiet, white haired wisp ofa women confides: “My daughter heard about this place and insisted that I come here. She told me that she would sleep better knowing that I was eating right. To tell the truth, shop- ping ard cooking for one per- son is very hurd. “I was eating leftovers all the time. I kate leftovers. Here, it’s something different NEWS photo Mike Wakefiaid muir serves Nikki Gross in the very popular cafeteria at the niors’ Activity Centre. every day and I’ve got people to eat with. You know, one of the women I met takes a painting class. 1 think Pt try it. I can’t wait to tell my daughter,” she concludes with a little giggie. Se it goes. The room, is alive with conversation and laughter. The place feels so good that the local politicians who look in once in while must pinch themselves and wonder, “Why can’t we do things this right all the time?” Built by the West Vancouver municipality .in 1981, the centre is main- tained, programmed. and administered by city paid recreation department staff. Otherwise, the West Vancouver Seniors’ Activity Centre is self-supporiung. Virtually all out of pocket expenses are covered by annu- al membership fees, fundrais- ing events, user pay activity and of course by Even with their low prices, the food operation: not ‘onl ae s its own way but also conus tributes significantly to. thq centre *s general revenue Much of this is made by. the dozens of voluntec who work 160 shifts a week ‘They keep the kitchen spot less, serve, handle’ the’ cas! and do a lot of the peaking Most important of all, th are responsible for the food preparation, what chefs. ca! “mis en place”, without whi all is chaos in the kitchen. . That’s why David aud ‘th two cooks who assist him pay so much attention to the vol aa unteers who do. the f preparation. Five years ago, when Davi Langmuir was first see the facility’s food servic the present operation was jus@y a gleam in the eyes of the cen: intrigued with the possi and energized © by. the: lenge. Having turned 30 at th iime, he was looking forward to marriage and. even fatherhood. He was, and sti is. delighted to have a’ jol doing what he loves that permits him to be home in th evenings and on weekend with his wife and his ‘th year-old daughter. . Besides the opportuni call upon all of his consider, able culinary ability, David regards the administration’ the cafeteris. to be the fearnin experience of a lifetime admits that having to combin the skills of a chef’ with: ths sensitivity of a social woi can be somewhat soon day evenings by 5 chef in Spandex is back on bike heading home, -15 metres due east. “fe: rel all the tensions of the da e cafeteria. hill. REKKREKERKEKE rahahatakahalatal hela hakehoda” celahelatekehaletelehebstehebsiehehiiaiel s * 999800600 9 hee Ee a 2 2 2 oe 2 OE a 2 2 Oe a ae a 2 a ob 2 ob Ob 2 ab ae Save an aNancouven Het Mast ADDITIONAL. 10% OFF Your Total* Purchase! we 2 Ee ee Oe ee ee ee ee oe ee ee ee es eee ee Oe Additional 10% Off Your Entire Purchase with this Coupon!!! 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