WINE RACK’

$30 RETAIL VALUE
aed He

l*With any two batches of
A Cellar Classic wine started
lon premise before

Park & Tilford Centre
Open 7 days a week
until 9:00 pm Tues.-Fri.

990-Rack (7225)

WINEMAKING ON PREMISE ¢ GIFTS * WINEMAKING SUPPLIES

{ROAST
| OPEN SATURDAY ad SUNDAY

Going Out
- Just Got

A Choose from |
B® Lightweight, §
Easy to Fold }
Companion
Chairs or,
im Lightweight
# Wheelchairs:
| Lots of
§ Options!

Call for

Bl In-Home

H Service

; . Wahotield
MORE THAN WINE GONE BAD... Vinegar has come a lon way and Is now avaliable
in more flavors than meets the eya zbove. Magellan %

Coquitiam vinegar maker, Is available at Park and Titord's

and Craft Designs, a
ine Rack where a side-

walk vinegar tasting will take place noxt Saturday, May 11 between 11 a.m. and 3 p. m.

Vinegar bouquet

SOME 455 years ago
Portuguese national
Ferdinand Magellan be-
came the first man to cir-
cumnavigate the globe
upon exiting the Straits of
Magellan and entering
into what he coined the
“Pacific.”

In 1996, Magellan has

# again crossed the waters, this

time the water of Indian Arm
with another small cargo of
precious herbs and spices.
Coquitlam’s Magellan
Culinary and Craft Designs

Ml. was the winner of the Best,
Specialty Food and Design
-Award at the

Tecent
Vancouver Gift Show at B.C.
Place. North Vancouver's

a Wine Rack at Park & Tilford

is looking to the award win-
ning tine of Herbal Vinegars
to complement their growing
line of wine-related “health
foods.”

Wine Rack owner and

¢ Salmon Wellin

New fiavors
more exotic

Deep Cove resident Don
Isaak says, “Our customers
are looking to rainimize the
use of oils and salis in their
diets, and to cook lighter and
healthier meals. We recently
discovered an award winning
locally produced line of spe-
cialty vinegars that will com-
plement healthier recipes
thrown together by some of
our winemaking customers
that do a lor of cooking and
entertaining at home.”

Mageltan Culinary and”

Cravt Design specializes in
vinegars made from B.C.
grown vegetables, herbs and
peppers. Bottled in beautiful
375 ml and 750 ml gift bot-
tles. they feature an unique
re-usable cork, with gleam- .
ing. sprigs of herbs, out-
landishly bright red peppers,
vibrant yellow habanero pep-

on * Ploughman’s Lunch

* Mixed Grill * Pan Fried Oysters
® Roast Stuffed Free Range Chicken
¢ Halibut & Chips

983-DINE

(983-3463)

Fully Licensed
“Choose from Pub Fayre to Fine Fayre”

999 Marine Drive, N.Van.
OUR PATIO IS NOW OPEN!

pers, dehind a watery win-
dow of glass. Try. these fla-
vored vinegars and sugges-
tions on for size:

Oregano Chive: Oregano,
Chives and Garlic. Makes an

irresistible salad. dressing.::
Add pizzazz to marinades,
sauces, stir fries and pasta
this unique

dishes - with

blend.

Rosemary: Makes a zesty -
gtilling marinade. Stir. into’
soups, vegetables, or tomato ~

based sauces, Use to add suc-
culent boldness to lamb,
pork or chicken dishes.
Hot Stuff: Peppers’ “and
Garlic with Attitude. .Blend
with olive oil to make a zesty.
grilling
Experience mouth-watering
“chaos”.

fish and seafood dishes. - :
H.ELL.L.: Habanero
‘Extreme Liquid Lightniag.

Made ‘from the hottest pep- _

per on earth. Great for Thai,
Indian or Mexican dishes. -
‘A North Shore exclusive,

~ the Wine Rack. launched the

product March 23, 1996.”

macinade.

when added. to,
" soups,” stews; : eggs; : poultry,

Surprising
discovery

ORIGINALLY, THE com- |,
mercial production of |.
vinegar was a by-product |:
of the wine producer. and
the beer brewer.
‘Wineries and breweries
had .. separate . rooms - in|”

‘which they kept the barrels

for, vinegar . production.
Vinegar brewing 'as a sepa-
rate industry dates‘ from
around the 17th century in
France.

Vinegar ; is: “essentially
the result of a'second fer- }-
mentation of alcohol. The
two stages can take as little
time as a few:days or.up to’

alcoholic)

and is’ the same’ process

stage called acid (or acetic)’
fermentation. : Bacteri

‘the liquid ‘attack ‘and oxi
dize the alcohol during thi
fermentation.”: Eventually
all. the. alcohol disappears.
and the result is one of the.
world’s. most. popular
condiments. This. process
is“ carefully’ controlled to
achieve a refined:

the finished product

“RESTAURANT
‘on spectacular Howe Sound?

OPEN:

LUNCH from 11am-2pm DAILY
SUNDECK from 11am-Sunset DAILY
DINNER from 5pm-11pm WED.-SUNDAY

RESERVE NOW FOR |
MOTHER'S DAY |
BRUNCH OR DINNER. -

FOR RESERVATIONS CALL

921-8161.

5.km North of Horseshoe Ba} at Sunset ot Matin