Benefit raises money to feed Vancouver’s hungry “THURSDAY EVENING, April 14, at the Hotel Vancouver, had all the food-— ies out in full force. It was the fourth-annual Taste Of: The Nation event — a ” fundraiser to help feed the : hungry in Vancouver. A feel- gocd affair all ’round. : ”! Twas there, sampling terrific food from some 40-plus of our city’s finest ‘chefs, and some three _ ozen wineries 95 as well, Fun? You tt: wet : The ticket entitled unlimited. - sampling from all the booths for” some four hours, along with lots of | mingling and visiting and seeing familiar faces, - "But; the serious subject was, food! Lots of it. Bubbling raclette cheese on crisp baguettes from The William.Tell. Rustic Sour Cherry © and Chocolate buns from Ecco Il - ane. Malay Curry from the Pan acific. Fajitias from Mescalero. “Fabulous halibut cheeks from the. chef at The ‘Teahouse in Stanley Park. Pork Tenderloin with Apple ‘Lavender Salsa from the Raincity Grill. Stuff like that: “In today’s feature, I start with a io of. my favorites. More to come in the following weeks. “Note the great presentation of chef Wolfgang von Wieser’s risotto ~— served ina hollowed-out huge . Parmesan! The evening was one : ., delight after another like that. 2" .Mark-your calendars for next “Apri Some 700 attended this year, and lots of money was raised to - “feed our hungry. “ .The incomparable Diane Clement of Tomato Cafe was in ~ tre form, tomato hat and all! If you haven’t been to Tomato . Cafe cver on Cambie, then go with - the kids, parents and friends. It’s ‘that kind of place — full of great : feeling and great food. .. .Clement (by the way, she’s this year’s mayor of the Commonwealth Games along with husband Dr. Doug Clement of the UBC Sports Medicine Clinic) had a terrific booth, She and her partner-daughter Jennifer served up her famous Santa Fe Corn Pie (and shared the recipe to boot) to guests. There was also a heaping bowl of her New Mexico Black Bean Salad, and lots of blue and yellow corn chips and fresh salsa (courtesy Que Pasa) to munch on. If you weren’t there, try her recipe for your own family. Adda green salad, some cold beer — and dig in. SANTA FE CORN PIE Bake this recipe in a round 10” (25 cm) pie dish. Cut intu 6 gener- ous wedges to Serve. it freezes well to re-heat, but Clement agrees it is’ best freshly baked. 3 lurge eggs E (8-3/4 oz.) can cream-style corn © 1 (10 oz.) pkg. frozen corn, thawed and drained 4c. (50 mL) melted butter ° %e. (125 mL) yellow cornmeai 1c. (250 mL) sour cream 4 oz. (125 g) Monterey Jack (or Jalapeno Jack) cheese, cut into ‘¥” (5 mm) cubes 1 (4 oz.) can mild chopped green roasted chilies Salt and pepper to taste. “'tsp. (i mL) Worcestershire sauce’ Few shots of Tabasco - ' 3 Thsp. (45.mL) chopped green onions Grease the pie Plate generously . with butter... In a large bowl, peat the’ eggs. Add remaining ingredients and stir until thoroughly combined. Preheat oven to 350°F (180°C). ' * Pour.into pie plate. Bake, uncov- ‘ered, .35-40 minutes, or until golden brown and firm (do not overbake!). To reheat pie: Reheat for 30 minutes ‘in same degree oven, or microwave single portions about ‘two minutes until hot. The booth hosting the team from the Four Seasons, with Executive Chef Wolfgang von Wieser (North Vancouver’s own) at the helm, proved to be a favorite of all who sampled the exquisite dishes. There was an enormous whole ‘wheel of imported Parmigiana scooped out in the centre to become the container for a hot risotto fla- vored with wild mushrooms and fresh pea shoots. Next were huge, oversized ravi- oli filled with ricotta and asparagus, napped with an unctuous Sage Oil and tender fresh asparagus tips. Literally to die for. Dessert: was truffle-like Chocolate (Potato) Diamonds — a vegetarian creation of divine inter- vention. Try Chef von Wieser’s wonder- CHEF DIANE Clement (right) of Tomato Fresh Food Cafe at Cambie and 17th in true. form (tomato cap included!) at the recent Taste Of The Nation heid at the Hotei Vancouver. See her recipe for Santa Fe Corn Pie. At the same function, North Vancouver's own Chef Wolfgang von Wieser (below) and his. Four Seasons Hotel chefs served incomparable veg- etarian Italian dishes. ful Sage Oil to dress your own ravi- oli at home. . CHARTWELL SAGE COLL’ Chef von Wieser suggests driz- zling this oil over fresh ravioli that have been cooked ai dente, drained, and then re-warmed in a sauté pan before serving in hot butter and olive oil. Try this Sage Oil on cheese or vegetable-filled types of ravioli. Store at room temperature for several hours, or refrigerate overnight. Use at room temperature. Serves four. % ¢. (50 mL) fresh sage leaves, chopped % ce. (50 mL) fresh sage leaves, whole (completely dry!) % ce. (125 mL) extra-virgin olive oil Salt Freshly ground black pepper Nutmeg Fried whole sage leaves (or fresh), as garnish Fresh ravioli for 4 people Bring a small amount of veg- etable oi] to 375"F (190°C). Deep- fry the whole fresh sage leaves sev- eral seconds until very crisp. Drain. In a blender, place the minced fresh sage leaves, the fried sage TO THE SALVATIONARMY ON MOND, Help us help those in desperate need. The hungry, the homeless, the battered women, the abused child, Please give when our volunteer knocks at your door. Or mail your donation to the 1994 Red Shield Appeal. 611-198 West Hastings Street, Vancouver, WC. Vals 1142 God Knows You Can Make A Difference . leaves and the olive: oil. Blend until finely puréed. , ; Season to taste with salt, pepper and a pinch of nutmeg. Store in a‘tightly capped glass container until ready to use. To serve: cook ravioli al dente. Drain. Rewarm in a combination of NEWS Photes Sindy Good Goodnien het butter and olive oil and place on plates. Drizzle with some of the sage ail (asa light sauce). Garnish with fresh or fried sage leaves. Linda and Philip: Mitehell of * See Soups page 50. SANDRA E. McKELLAR LAWYER * Divorce © Access ° Property Division * Separation Agreements _ ¢ Family Violence 921-3394 . @ Custody . ¢. Support 682-6121 EDGEMONT VILLAGE Corner of Edgemont Blvd. + Queens