___.___And, -after-a—number—of —myself.—_

—t

| $oo 4
Page B6, Augast22, 1979 ~North h Shore News 1

I don't . pass. up many | kids would have freaked-out

opportunities for going out

on the leftovers, and if the |

to lunch! (And I ignore all” cats camé near the trout
claims that !'m permanently they'd have complimented

‘out to lunch’).

years scrounging lunches
from my husband, splitting
checks with friends and .

the chef - by moving to his
premises; But, I behaved

The’ size of. ‘meals is
another handicap. No way

will the aitlines let you sit" through her. chicken-soup

’ Service? Never better!

treating my family, I think ___ So: Where do you go for

I'm an expert! Yesterday, I
had the best lunch I’ve ever
had - including all our local
restaurants, assorted cruise
ships and thirty or so foreign
Aountries!

lunch if ‘you want
supreme meal? |

the

-AIR CANADA!

This banquet. came asa

-¢limax to one of the most

cs

o™

---—the

—

b y Barbara

McCreadie

We passed up the
cocktails in favor of a
delicious dry white wine. It
was ae superb-= ac-
companiment to Lobster
Parisienne (large chunks of
Nova Scotia lobster in a
gentle dressing, served in a
shell, garnished with spears

of asparagus).
whic had a second glass
i munching a crisp
green salad (mine wi
Roquefort). Our host chose
to climinate the soup from

menu’ - chilled
Vichyssoise - and it was a
blessing in. disguise.

Although it is my all-time
favorite soup, I'd never been
able to cope with the rest of
the meal!

The entree was a choice
between a roast filet of
Canadian beef or Rainbow
Trout stuffed with salmon

| _ housewife’

i

int

spent in a long'time - touring
CARA - which is the flight
kitchen for Air Canada,
Western Airlines, JAL; and -
others.

After teaching Home
Economics for a number of

1

years, it takes a lot to im- .

press me where food service
is concerned. And, as a

cooking up to ten thousand
meals a day gives me pause
for thought |(even though it
seems like it’s a normal.

and mother,

number when the kids are.

off school for a while!)

What impressed me the
most is the QUALITY of the
food that passes through the
kitchens every day. Only the
‘best will do - from: soup to
nuts.

And, the cleanliness! That
place is scrubbed twite a
day. The food handlers wear
little plastic gloves. The
: garbage is washed away
through a unique water
system, using the disinfected
water from the mammoth
dishwashing equipment.

Imagine, after skipping
breakfast, to have to spend
hours looking at mountains
of sliced ham and turkey
(artistically displayed on
airline plates with tomatoes,
hard-cooked eggs, potato
salad and pickles)
homemade buns just coming
out of the ovens and a
veritable mountgin of the
best-looking pincapple and
melons since Hawaii.

There is a lot of thought
going into those airline
meals. If you take a cross-

and saucéd with something Canada flight, you won't get

prefectly delicious (a la
hussard - if that’s any help).
Just in case we were short on
calories, pan-fried potatoes
and snow peas with toasted
almonds filled the gap. I
passed the becf (and the
gravy) and concentrated on
a beautiful trout.

“saamenw—"" “Sy vatieties of cheese, a

hi ye platter of = fruit
(f ‘turing fresh strawberries)
ar a multitude of crackers
came next. My girdle was
g¢ ting downright = un-
comfortabic.

I could have cried when
the next course arrived! The
most beautiful Black Forest
Cake I've cver seen (or
French pastrics OR cherries
jubdilec) was wheeled in. And
coffee. And liqueurs. And I
gave up!

If cher, in my life, I'd have
loved to have a “Bowser
Bag", this was the time! My

passport

while you wait

Sei th Aes ‘o Siete one

ett ay, 988-9813

served the same meal twice.
A rotation system insures
that the five basic areas of
Canada are on a different
meal system. The whole
system changes every two

months and the rotation
system changes every
Thursday. I counted ten

volumes of books” on” the ~~

subject - containing not only
the recipes but definite
instructions about where to
put the pickle!

WAIKIKI $369

0 Days, 7 Nights, fe & Hote!
WAIKIKI $439

15 Days, 14 Nights, Ak & Hotet

LAS ‘VEGAS $189

6 Days, 4 Nights, Aw & Hotet

RENO $209

44 Daya, 7 Nighta, Ar & Hotel

RENO $179

6 Daya, 4 Nighta, Al & tetet

————————
CENTA Tours
1686 Robeon Street
10507 K. Geo. Hwy. Surrey

689-7117

Rep. Trove Aout Me. 18-2

t

‘The ~-weéuld ‘make
‘any.. housewife thumb

of beef as well as ‘the ham
and. chicken. The steak

plates were decorated with
‘an. attractive piped serving of

Dutchess potatoes, golden

brown.

vs

- airliné operating i in direct _
competition with one of ours
will serve a lot better -food
‘than. they. would normally.
provide on their domestic °
runs.

wok

”

beside someone. who gets.a_ recipes!

bigger plate than you! .

“Quality Control” ~ people Air Canada and CARA are’
look “at everything ~and yank _marvellous- hosts: —Fhey
out any steak that isn't'quite suggested that I also check

up to size. I saw one. lovely
tenderloin beef given the
deep-six by one of _ the
managers - just because it
had split a bit during the pre-
cooking and didn’t’ look
quite as nice as the others. |

I could feed my family and»

a thousand boat people on
te!

with the. Pacific Western |

kitchen. CP Air have already

invited me to look at their's. .

Vancouver is unusual in that.
it has THREE flight kitchens
operating where most cities
have only one.

Although the meal I

enjoyed at. Cara was the

Chickens? You ought to
see them! Roasted to a fine
degree, they are then split,
de-boned and placed on a
conveyor tray to be_ re-
placed on ‘an; airline . tray.

“first_class” fare,_I saw _two

We discussed breakfasts.

The airlines find that if they

serve a hot eggs and meat
co bo, some passengers will
want a Continental (coffee

‘and sweet rolls). And vice-

versa. On Air Canada's

“Since aivline Gundanae GH :
safety and-price_are.pretty- ; .
well standard all over the "~“

world, the only ‘method. of

comparison for the traveller
‘is food and service..

Once, on. a_ visit ‘to. a

Frankfurt run, the normal popular tourist destination

hot breakfast has been
replaced by the Northern
European traditional cheese,

others destmed for the
econonty section. Both
‘looked perfectly delicious.
The cold plate (more
popular during the summer
months) featured’, a.. hefty
chunk of medium rare fillet

cold __meat—and. assorted —you-_return—national_airline-———

breads, by popular demand.

Canadian airlines stand
out for their excellent food -

as anyone who has travelled

on foreign airlines will attest.

- I suspect that ‘any foreign

(and I don’t dare tell you
which one!), I was warned:.
“Don’t eat the food when

It has poisoned more people
than you could believe,”

Like a fool, I ignored this

advice and was sick for.three
weeks afterwards. That
could never happen on’ a
Canadian carrier! ,

THERE Is A wide variety of food being made available in the aiz, a far cry from the old days according to Barbara

McCreadie.

| WEGETTHE

Lumbcr, plywood, pulp and other forest products are vital to British Columbia’s economy

and getting these products to market is a prime concern of the Britis
In fact, of all B.C. Rail carloadings, nearly 70% are comprised of fore

Columbia Railway.
products. With rail

st

service into all majoroperations-throughout our system, and with a wide range of specialized
rail cars, we get the wood out quickly and efficiently.

BRAITIS“
COLUMBIA.
RAILWAY