28 - Sunday, April 10, 1994 - North Shore News Peppi’s has the ultimate Pacific Northwest Coast location, nestled at the foot of the majestic North Shore Mountains and at the edge of the deep green waters of the Producer of “Chef's About Town” TV show Georgia Strait on Dundarave Beach. As a native of West Vancouver, this historic seaside ‘restaurant brings beck a flood of "memories for me. Throughout my . life, ) have had a myriad of dinners here, whether it was a family night out, celebrating a special event or a romantic evening, Peppi’s has _ always been a comfortable place to break bread and have a glass of wine with friends. The view from the restaurant's large, out-of-doors ‘beach-side patio is spectacular and is a delicious spot to.spend a ‘sunny afternoon or warm evening. Here you can sit, sip, dine and ‘drink i in the magnificent sight of the ocean, Stanley Park, Lions Gate Bridge and the immense. passenger cruise ships siiding past the restau- rant, three o7.four times a day. — - It was on such an afternoon | recently had Jurich with Peppi’s new Executive Chef, James Jack. It’s perhaps serendipitous that James should find himself as the Chef at Peppi's. James reflects, “Years ago, : in 1987, | think, | rented a motor -scooter with my wife. We traveled all over Vancouver and ended up here at Peppi’s restaurant for din- ner. ! remember sitting by the win- dow, looking out at the view and stating, “i would love to be the chef here one day.” James comes to Peppi’s via the Delta Pacific Resort Hotel in Richmond and the Four Season’s Hotel in Toronto. He possesses an extensive culinary background ard solid European training, including positions in the Hotel Via Meridiana in V’al Gardena, Italy, The Carleton Hotel in Zermait, Switzerland and the inn on the Park in London, England. On returning to ‘Vancouver in 1979, James was a fine technician in the kitchen, but . was uninspired. James explains, “It wasn’t until | worked, with Executive Chef Denis Blais that | was encour- aged to cook with heart. The chef who inspired me the most was Executive Chef Wolfgang Leske, current Captain ofthe Canadian PEPPVS mM Dumdavave Beadr_— Executive Chef James Jack is pictured here with his skilled kitchen staff, (from left Karen Gibson, Paul Gecconi, Mark Weinhaupi & Tony Austin) serving up a gourmet feast with flair. Culinary Olympic Team. Under his direction, |! developed a passion for cooking, to be creative, original and to do it with feeling, but, rnore impertantly, quickly and with confi- dence. — — Chef James Jack loves this region and is a purveyor of our nat- ural foods. He brings to Peppi’s kitchen a renewed commitment to using more regionai B.C. products. James is as excited about the new -menu as he is the location. “We are a one-of-a-kind restaurant, located right. on the beach in West Vancouver. Our new menu reflects Peppi's beautiful waterfront location and Vancouver lifestyle with more fresh local fish and shellfish. | want to do more with our local foods, to create simple, innovative and deli- ‘cious dishes with an Italian influ- ence. We want to offer our cus- tomers a food alternative that addresses their concerns and inter- ests today. This is not to be con- fused with the term “health food” but rather food that is healthy and delicious. This style of cooking deals directly with a more health conscious customer base, people who are © seeking a more health- ful lifestyle through nutritionally prepared foods. The culinary direction over the past decade has been mov- ing away from red meats and toward lighter dishes of fish and seafood. This trend also dictates that sodium and fats are eliminated from the cooking process. If the customer's desire is such, then we want to accomodate it. So the seafood, meats and pastas on Peppi’s menu will have lighter, cleaner tasting sauces, allowing their true textures and wonderful, fresh flavours to come through. Many of the old favorite menu items are stil! here, some with subtle improvements and ‘additions, like our’ Cioppino, a westcoast seafood stew with — tender pieces of“ salmon, snap- f per and shell- 4: fish in a ; tomato and / anise broth. and Peppi’s Seafood Cannelloni.” A few of chef James Jack's new menu iterns are an appetizer eo of Wild vee Duxelle in Filo: Pastry, with smoked tornate coulis and organic mixed greens, ; an entree of Chicken Breast filled with a mushroom and pepper boursin cheese, as well as Bay Scallops steamed in a Mission. Hill Chardonnay, shallots and brunoise vegetables and served in _ the shell with a thin Marsala glaze. Along with the new set menu, there will also be a Market Fresh Sheet which changes every © ‘Sunday night. For the ensuing week, Chef will present diners with selection of gourmet specialties prepared from the freshest prod- ucts available from the market. - Executive Chef James Jack is .. excited to be a part of Peppi's team, and with his strong dedica- tion and focus on iocal seafood, oraduce and pastas, he is sure to ‘be a walcome new addition for. Peppi’s customers. With:Peppi’s ~ . fresh new direction, reguiar, new. and returning customers will want 3 to be on hand to witness Peppi' Sie fast becoming one of Vancouver's a finest restaurants. ° Elena Hall 995-1111 Realtor - Office Residential Real Estate Specialist serving discerning clientele...