Oscar p Paint David Lean green, for envy. The real | ene Amadeus. A fig for Sissy Spacek. winner on that night was the action at Marine Drive and Bewicke. P.j. Burger and Sons lard- ed a lot of outright corn with a great lot of fun and came up with an academy-awards party that out-Oscared the one showing on the many television screens. The climax came in a generously designed and im- aginatively created ham- burger, called, of course, “Oscarburger’’. The thick patty -- 1 always hope for rare, and for once it was — was topped with crab and shrimp deliciously sauc- ed, and accompanied by the kind of ‘french fries’? -§ make myself. The thick fingers of potato are not peel- ed, and they're done dry, not greasy, and are beautifully seasoned. You'll think I was just there for the food — well, I was. The hors d'oeuvres, constantly replenished with fresh hot samples, were excellent. You could dip the deep- fried whole mushrooms in ‘either of two creamy sauces — my favorite was the cur- ried one — ‘and there were alos deep-fried zucchini chunks and chicken-wing segments. Champagne’ flowed inex- haustibly' down, acrosy and through them, and staff was sO numerous and efficient that there was never a mo- meni’'s lag in either food or drink. the kitchen ranger bE anor Godley EE As they used to say about the soirees of the famous, “no expense was spared’’, all the way through to the strawberries marinated in Grand Marnier. It’s a very pleasant restaurant space, designed to suite the parameters of presi- dent Peter Bonner for a place “sophisticated enough that we can't be upstaged by the competition, but not so sophisticated as to be in- timidating.’’ In fact, it gives ~-Fresh as Spring Cleaning Special one a nice feeling of being out for dinner and of being pampered, very comfortably. Last week was Oscar- winning time for the men in the winter cooking class, too. They enjoyed their tenth and last Jesson Wednesday, the 20th, and whooped it up in fitting fashion. Nobody get any ‘prizes, exactly, but they all ended up winners. Their kitchen skills may be uneven, but the thing they all see as a bonus is the great camaraderie that is generated in their hours together. Friends are made and ex- periences shared and lively rivalries established, all of this so pleasant that it brings some men back semester after semester. They may never learn to mash a better potato but have a lot of fun. | Mr. Clean For their final lunch together, we planned Clam Chowder — with real clams — and a new Beer Bread recipe that has onion and ham and cheese in it. For the flying finish, Lemon Butter Tarts, with meringue, yet. They'd prepared the pastry at a previous class, so all that was required was to cook up the simple filling. The Beer Bread was véry interesting. It would have been better had we been able to iet it sit for a few hours before slicing it, but these classes are a cook-and-cat-it proposition. We also found that the ones who made one big loaf were not as suc- cessful as the kitchen that divided the dough into four small loaves — the big ones didn’t cook in the specified IN 49 - Sunday, March 31, 1985 ~ North Shore News hour. It goes like this: Into a big bowl 3 cups of self-raising flour (750mL) 2 Thspns. of sugar (30mL) 1 cup of grated cheddar (250m) _¥2 a medium onion, chop- ped fine ¥% cup of ham, chopped fine (optional) (180mL) Stir it all together with a fork, then add i 12-02. bottle or can of beer pouring it in gradually while all the dry stuff is stirred up and included.in the mixture. it’s quite wet dough. Scrape ali the dough into the greased pan{s) and bake at 350F (180C) for an hour, or until done. (It'll sound hollow when you tap its bottom.) 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