the Bia.

1 SONS TT ia ria NAPE yg BTA ys

“le

a ae Sew

“are. the -most

roe

fete eee

!, se ae Swe .

- Page BS, September 12, 1979 - "North Shore News

—No_ - doubt - Canadian airline passengers _

about it!

peoplei in the world! © ‘Canadian Pacific ‘Airlines

~just made a. pampered guest out of me - and what fun it -.

was! From the minute I met Jack O'Hare, C P° Hotels. Manager of the Vancouver Flight Kitchen, I felt right at

z

by Barbara

| McCreadie |

home with this genial Irishman. We prowled through the huge kitchen -

looking at multitudes of -

meals destined for CPAir, - United Airlines and Quantas with Jack carrying on a monologue. His punctuation was delightful - consisting of popping | tidbit my way.

C P Air is developing a

new approach to airline food,. based on the “Nouvelle Cuisine” of France. The idea is that we need more fresh foods and a lot less starchy ‘sauces. The meals are planned to be heavy on the vegetables and protein - and a lot lighter in the cheaper gravy and potatoes.

“Hell, Barb,” Jack said, “if a traveller packs away two or three heavy meals, he’ll feel terrible when he arrives at his destination. We've tried to plan interesting menus,

good food and attractive

-presentation around the idea of saving someone’s stomach from giving out.”

_ And, such food! Only the best will do. Including some ULTRA*Expensive oriental delicacies for the Asian run, caviar (my confessed weakness), Macadamia nuts (to team up with sesame seeds for a fantastic chicken dish) anid a hundred or so other things, my mouth was watering before we were half-way through.

Jack told me _ that, wherever possible, he has tried to climinte potatoes

and include three = fresh vegetables instead. The salads include some

ingredients that Canadians have learned to take for granted such as raw mushrooms, spinach leaves and sprouts.

They bake all their own breads and desserts. Un- fortunately, that is done in

Passport

photos

white you wait

Matt Store UO aepege ms

tht? corudar 988-9813

\ir ha:

pampered

'. Little did I know! By the ~ -. time Td forked my way. through a dieter’s nightmare .- . “eT’eould only doa token job.

some delectable. ree OWA! war _ threatening noises..

‘skipped

iis

the early hours of the |

‘morning so I missed seeing; ‘things - rolling ont of the

- monster ovens.

- Bar, the finished product: " (desserts) were just waiting’ for an ‘enthusiastic Irishman_ _ to hand me-~such. things: as. - chocolate-coated cherries." a

“Well, on to lunch - served. - in a guest room overlooking.

the centre of:opéerations. By :

this time I'd: made a deal®

with Jack that we'd split the B Boursin cheese and refuse to

allow anyone else near it.

‘on the cheese! . a

_Fish pie. Never have I ever _

seen such a pie. It had a. 2m pastry crust on the top of a ©.

deep tureen of crab, shrimp, oysters, salmon and whatever in a broth - un- thickened - that we spooned up. You can keep boulibasse soup - give me this any old time.

One serving of fish pie and

Yd blown my diet for the day. - But - you might know - along came ‘the entree, Besides the veal done in port and cream came fresh green - beans, carrots and wild rice. The knife was a waste of time - fork tender explains.

Then, cheeses. Again, my girdle was.: making

You'll be proud of me - I the pear. in champagne!

We all picked at the cheeses while we sipped a fair bit of wine. The hours slipped by - until it was suddenly 3:00. [ve heard about three-hour lunches but, usually, something like an early appointment drags people away. We were all having such a good time that we lingered and the con- versation flew like the time.

John Reeve, CP Air’s chief chef, joined us about the time the cheese arrived. We can all be proud of John - a native of Aldergrove and a graduate .of Vancouver Vocational Institute, he is the new captain of the Canadian team which will compete in the 1980 Food Olympics in Europe. For the first time, Canada has a native-born chef elected captain. I can understand why! He isa real expert.

I liked what I saw of the special menu meals that CP

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A GOURMET DELIGHT is the way y Barbara describes the Wark done in crs kitchens, as ® though one should take a flight strictly for the meals alone.

- v

and all-other airlines have to serve. One, a Kosher meal, was prepackaged and sealed so that the passenger alone

would be the first to break — the -seals placed by the Rabbi. Instead of the usual.

boiled vegies and salad on the vegetable plates, some interesting things. were being done with nuts.and dried

fruits. Any religion can be. _ served with

something acceptable to their beliefs and as delicious as possible, under their own restrictions.

And, I liked the attitude of Jack O’Hare. During the summer months (peak load periods) he buys many of his vegetables pre-peeled, During the winter months, when loads are smaller, he is able to keep his staff intact by turning over some of this work-load to them. Jack is very concerned with keeping

good staff and tries his best

Not to lay-off people.

' I just. hope that the next flight I take with CPAir,

_ they'll have some of that

lovely caviar . floating around. I advise you not to sit next to me - I have ways

‘of stealing the stuff!

After seeing both: Cara.

Kitchens (Air Canada, JAL, Western) and CPAIR (CP, United and Quantas) I haven't got much patience with anyone who complains about airline food out of Canada. Shut up and eat!

Oh yeah! One last note: Reid Moir (CP Director for PR) took a long look at me after the lunch and an- nounced that_he refused to

FOR

emerged ‘at 125 pounds. Am lin trouble!

NEW | ZEALAND | “TOASTIE PIE” _ COOKERS |

Regular readers will remember that a few months ago I was raving about these tasty little. sandwiches and deploring. the fact that I couldn’t prepare’ them . at home. The special irons required were available only in'New Zealand and I didn’t even have an address to write and place an order. Patience pays dividends! -

icted to Mommies memade Toasties, rtesy of the Haere Mai Staurant at the foot of Lonsdale. They have im- ported 500 of these neat little !

REFERENCE BOOKLETS

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kids have now become -

In fact; she makes it sound’

contraptions and for $15, you too can “Toastie” a pie. So far, our favorites are

. either ‘bacon-cheese-mush-

room or ham-cheese-

“asparagus but. there’s no ‘ limit to your options. Even a

ten-year-old kid can operate them.

“Discuss your. . ‘travel plans in the comfort of your own -. home |

gs

_ Norman Read

Specialist in cruises and tours, is happy to announce a new service to all of his old and new clients.

‘Personalized Home Travel

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t will be happy to cail on you during the day or evening to discuss your

travel plans in the comfort of your own home....no more

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arrange your “Bon Voyage.” * to arrange

an appointment. Please Phone:

689-0461 922-5346

(After 4:00 pm)