Doug
McCall’s
kitchen
delivers

From page 20

examples of artful crockery
designed for quality dining.

An eastern excursion,
then, with a happy ending.

“Cheers to Doug McCall,
the chef: behind Chefi’s.

The restaurant was reno-
vated in the sunimer and
outfitted with a liquor
licence and a new menu.

It has always had the
potential to be a well-
patronized neighborhood
kitchen, but. McCall has
ensured that the kitchen is
well worth patronizing.

Chefi’s menu is not overly

ambitious. It is simple and
reasonably priced.

And the food served is far
above average.

The selection ranges from
a host of salads (Shrimp
Caesar, Teriyaki Chicken
Caesar, Shrimp, Greek and
Garden — you'll pay from
$4 to $8) roug pasta
(spaghetti or fettuccine
served with such sauces as
Marinara, Bolognaise,
Putenesca — roasted pep-
pers, tomato, olives, capers,
anchovies, onions and garlic
— Creamy Shrimp and Herb
and Vegetable — $8 to $9),
seafood (Garlic Prawns,

Fillet of Salmon, Salmon
Wellington, Seafood Medley,
Chefi’s Dinner Crepes —
filled with shrimps, mush-
rooms, brie cheese and
topped with a bechamel
sauce — $10 to $14.25) and
on to Poultry, Pork and Beef
(Breast of Chicken, Roast
Pork Tenderloin, New York
Steak and Filet Mignon —
$11 to $15).

Doug also has a
Vegetable Platter ($8.25)
that features four fresh veg-
etables with rice and potato.

Pasta dishes come with
Caesar Salad, while the other
entree items are served with
potatoes or rice pilaf and
seasonal vegetables

A sampled medium rare
Filet Mignon was prepared
ina rich savory red wine and
mustard seed sauce.
Accompanying on the plate
were carrots in an aromatic
anise saute, cottage fried
potatoes, grilled yellow zuc-
chini and boiled green beans
in a dill cream sauce.

The Seafood Medley pre-
sented red snapper, salmon,
prawns and shrimp in a
creamy dill mousseline.

Both entrees were excel-
lent and the atmosphere of
congenial neighborliness
added to the positive dining
experience.

Service was friendly and
efficient throughout, despite
there being a packed house
and a continual parade of

north shares

*eDINING

. Cover me Star Fox,
I'm going in for the free minivan.

G_

CHEFI’S STEAK ...An elegant presenta-
tion of New York steak and prawns served
at Chefi's restaurant. Chefi’s menu is not
overly ambitious. It is simple and reason-
ably priced. And the food served is far
above average.

‘Flavour of India

Authentic Indian Gourmet Cuisine

| BUFFET Sun, Mon. $995

DINNER. 2 FOR 1 I

i ’ .
! =| Open 7 Days a Week 985-5477
Hours Tues - Sat 5-10pm, Sun & Mon 5-9pm
Le 475 E,3ds St. N.Van. ample parking west side of building | —_

| WEDNESDAY 2 FOR 1
4 Take out only - Purchase pacific cod & chips

with 2 beverages and receive a second :cod
& renns of et ers or lesser. value ! for free!

Food to Warm the Soul Ds
Soup or Salad
Cs9C-s9
Grilled Salmon
Served with a red, current beurre blanc
or
“The Bellevue”
Ground Veal Sirloin
Served on potato Pancakes

with either wild mushroom or
Peppercorn Sauce.
CRAIC")
A Meringue Swan

wigan $15°°
Now Open 7 days a week

for Lunch & Dinner
*Bouk your Christmas Party Now!

NEWS photo Mike Wakefield

1734 Marine Drive, West Vancouver 922-2406

Planning a
Christmas party?

Let us do it for you. Our award winning chef
and professional staff are at your service.

Win a shopping spree!

Any person(s) coming in to view our Canyon
House Banquet facilities between now and Nov.
15th, 1997, will be entered to win a shopping
spree at either Capilane River Trading Co.,
located on Robson St. in the heart of
Vancouver’s shopping district
OR
at the Capilano Trading Post located at world
famous Capilano Suspension Bridge & Park.

appointment necessary
Shopping spree value up to $200

Enter the General Mills Nintendo Challenge. Save the Galaxy, win a minivan.

Contestants will be playing Nintendo's Star be named the General Mills/Nintendo Ultimate
Fox 64. The top ten players from each region willbe Champion and receive the Grand Prize - a Chrysier
entered into a draw. The winner of the draw will minivan. Roger, over and out Star Fox.

o tone wees soe , .
| Contest date: Saturday, October 25, 10 am to 6 pm at Save-On-Foods, See in-store for ottler Seite, tallek And bemilatisns.”.|.

locals dropping in to pick up
Chefi’s take-out plates of
pasta, salad et al.
The only negative was the
smoky fallout from a busy
but under-ventilated kitchen.
For a casual slice of Deep
Coye, start,ag Chefi’s. a

3590 Capilano Rd, North Van
. <6 985-7474 aad