Riley to head

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fuwill, therefore, be closing,
its doors at the ead of this
month to underge a major
overhaul,

Spectra director of opera-
tions Kelly Gordon says the
company’s Horseshoe Bay
Boathouse will be the chain’s
2 Ist century prototype

The project will dispatch
the Boathouse’s heavy wood
and brown motif that has
characterized its dining room
since the original Sewell’s
restaurant was taken over by
the Keg way back in 1981 and
rechristened the Boathouse.

Spectra took it over in the
early “90s and brought its
Bread Garden /Milestone’s
enerey to Horseshoe Bay.

Now it will bring its design
expertise.

Robert Clark, the man
behind the faux Martini Age
nightelub desiga of West
Vancouver's Milestone’s out-
fet, will spearhead the
Boathouse’s redesign.

Expect West Coast comem-
porary; expect much fight and
such West Coast materials as
river rock fireplaces and light
wood grains to be incorporat-
ed in the room, expect sage
and other southwestern tones.

Hope to be dazzled.

Main changes to the
restaurant’s interior will
include an open kitchen, an
upper floor mezzanine and a
seafood/oyster bar.

Wood-burning ovens and
Hreplaces will also be installed.

Chef Chris Beall’s menu,
meanwhile, will sharpen the
Boathouse’s focus on West
Coast seafood — salnion,
Hecate Strait halibut, West
Coast mussels —- and, with the
addition of natural wood
ovens, expect high-end pizza
and more wood-grilled special-
ities.

Also added to the
Boathouse’s repertoire will be
a special fast lunch service that
promises to get ferry travellers
and other patrons in and out
of the Boathouse in 45 min-

You'll find items like:
To Start...

DINING
Beach House kitchen

utes,

Seating will remain in the
160-plus range; the
Boathouse’s 60- and 30- seat
pacos will also be upgraded.

The Boathouse renovation
is scheduled to be completed
by carly April.

fc will open with a new
general manager: North Shore
resident Larry Borden.

See you at the unveiling.

345
The Beach House at
Dundarave Pier, 150-25th
St., West Vancouver, 922-
T4i4.

Afier an extensive 12-week
search, the Beach House has
replaced long-time head chef
Sonny Mendoza.

Michacl Riley will take over
full command of the pepular
Dundarave restaurant's Fitchen
this month.

Riley has worked in a host
of highly regarded Lower
Mainland Kichens over the
past nwo decades, including
Bridges. the Wedgewood
Hotel, the Mandarin, the
Ferguson Point Tea House
and Seasons in the Park.

He has also run his own
restaurant, Landings in
Gastown; his own catering
business, Michael Riley the
Caterer; and taught at the
Dubrulle culinary institute.

Anew Rilev-authored
Beach House menu is in the
works. Details will be included
in this space as soon as they
are available.

aoa

Pizza lovers take note:
Chris Lesniak and Mario
Gasivrouski, the owners of
Albo Bafbo Pizza (14] East
2nd St., North Vancouver,
984-7777), claim the tide of
the North Shore’s finest pizza.

Their Lower Lonsdale
take-out operation offers such
interesting titles as Hot!
Lucifer Delight! Hot! (pepper-
oni, hot peppers, onions, gar-
lic, hot sauce, chilies); Pesto
Ernesta (zucchini, garlic,
tomatoes, marinated artichoke
hearts, onions, basil and
pesto); Hollywood (barbecued

2 Lobster Bruschetta @ Lobster Bisque

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chicken, onions, mannated

artichoke hearts, red and

green peppers}; and the

Corsica Island (clams, feta

cheese, tomatoes and garlic).
ag4

Upcoming viticultural
events to mark on your calen-
dar:

The 10th annual
Bacchanalian Wine Festival,
which combines the best in
focal tood and drink.

The Bacch has expanded
this year to include the wines
of Idaho along with those of
British Columbia, W. ashington
and Oregon,

A battery of local restau-
rants will be providing the
food for the event, including

West Vancouver's Salmon
House on Hill.

The festival is scheduled to
kick eff at 7 p.m. on Friday,
Feb. 25, at Vancouver's
Sinclair Centre. Call 986-9904
or 292-1299 tor information.

And ifveu're nor fully
refreshed by the Bacch, there's
always the annual Vancouver
Playhouse {nternational Wine
festival — the granddaddy of
all local grape gargles.

This year it’s set to run
from April 24 to 30 at the
Vancouver Convention and
Eshibition Centre. Call 872-
6622; ext. 225 for intorma-
tion.

3090

And down the road apiece:
The Roadhouse Diner (at
Kfahanie Shannon Falls,
Hwy 99, Squamish, phone
604-892- 5312; fax 604-
892-5313) will be hosting a
Tinhorn Creek Vineyards
winemaker’s dinner on Jan.
30.

The menu includes every-
thing from a 1997 chardonnay
served with live fresh oysters
mignonette and gravlax of are-
tic char on pomme gauirette
to a 1998 gewurztraminer
with Roasted Free Range
Chicken stuffed with rock
prawn and a 1997 pinot noir
with pan-seared Hazelnut-
crusted Spring Salmon.

Dessert: a 1997 Kerner

Teewine served with pear
poached in vanilla bean and
blood orange syrup. The pear
comes stutted with toasted
almonds and cambozola
cheese and topped with lightly
gingered creme anglaise driz-
ale.

Sounds worth the drive.

g49

Over and out to lunch for

now,
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