its and bites from the restaurant scene

ET'S borrow an intro

from my plugged in

and wigged out musical colleague Michael Becker: Peppi’s pops; Moodyville’s cooks; Salmon House sizzles.

Timothy Renshaw TABLE HOPPING

Doesn’t quite go with the culi- nary flow, right? Oh well, feei free to sample the following menu of restaurant industry tidbits on this pest-long weekend Wednesday.

The regular four-course restau- rant review will return in the next Table Hopping episode.

Peppi’s Restaurant, 150-25th St. n Dundarave Beach, West Vancouver, 922-1414

A MOODYVILLE’S man...Keith Anderson and son Tyler dig into

Nov. 19 to 22 fashion luncheon parade that promises to combine food with fashion, semething more of us should consider.

On Nov. 21, Fuerniss will usher in the 1991 Beaujolais Nouveau by having a portion of this year’s harvest delivere:! to Peppi’s ina horse-drawn buggy accompanied by the French Consul General. Mon Dieu!

Scheduled for December:

* Dinner Dance at Peppi’s Dec. 2 to 5, cheek-to-cheek dancing and cheek-by-jowl dining;

* A special Dec. 8 Peppi’s Christmas Festival of Lights extrav- aganza featuring a Christmas tree lighting ceremony in which spon- sors will have their own Christmas trees displayed on Dundarave Beach throughout the holiday season.

* Carol Ship Parade, Dec. 15: an evening of carolling and carousing that includes a Hot Rum party on Peppi’s heated patio.

Wassailing and sailing, me hear- ties.

Moodyville’s, 101 Lonsdale Ave. North Vancouver, 985-2182

Serving the Lower Lonsdale area

from the heritage corner that has

" NEWS photo Stuart Davis

Chiti French fries at Moodyville’s on Lonsdale.

The enthusiastic and far-sighted Klaus Fuerniss continues to ponder ways to take the peaks and valleys out of the volatile restaurant trade in West Vancouver.

His is a restless and unconven- tional mind.

Fuerniss, for example, was the first restaurant owner on the North Shore to incorporate computeriz- ed waiter-to-kitchen ordering technology to improve Peppi’s service.

And now with Peppi’s kitchen and main room improvements complete, Fuerniss is casting his eye elsewhere for ways to keep Peppi’s hip-hopping (verb again courtesy of Becker, but he won’t miss it) all year-round.

In October, for example, he in- stituted a special brunch buffet and hosted an Oct. 24 to 27 Oc- toberfest featuring German cuisine and music.

Peppi’s kicked off this month with a Nov. 4 to 6 seafood festival. And now Fuerniss plans to host a

West Vancouver’s

very own ...

housed two fried chicken opera- tions — Western Fried and Brownie’s — and a drug store, Moodyville’s offers a hast of takeout specials for beatniks, bokemians and other Lower Lonsdalers.

The restaurant's meiiu features such familiar items as hamburgers ($2.45 for a quarter pounder) and such less familiar items as Chili and Cheese Fries ($2.25 for an order of homemade fries covered in chili and grated cheddar cheese), Mozza and Gravy Fries ($2.25 for a plate o' fries doused in gravy and topped with melted mozzarella cheese).

There is also a special Karen's Health Corner on the menu for all manner of vegans and health- conscious folk: Veggie Burger ($3.95), Veggie dogs ($2.95).

And for some liquid refresh- ment?: Blue Green Algae ($3.95) for a boost of protein.

Yum.

The Salmon House on the Hill,

Ach ED

1362 Marine Ox.

West Vancouver

2229 Folkestone Way, West Vancouver, 926-3212

The Salmon House again put the salmon taste test to local diners in October with its special Salute to Salmon promotion.

in order to get public feedback on the wild versus farmed salmon controversy, the restaurant with the great green alderwood grills and the grand city views featured special menus of wild and farmed salmon appetizers and entrees.

A subsequent salmon taste survey of 152 Salmon House patrons produced some interesting results:

* 79% of survey respondents said that if prices were the same they would prefer wild salmon; 21% said they would choose farmed salmon;

* but 78% said they would choose fresh farmed salmon over frozen wild salmon; the response con- trasts dramatically to the 1990

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Salmon House survey in which only 32% of the respondents said they would choose farmed fresh salmon over frozen wild salmon; * 56% of respondents also said they could tell the difference be- tween fresh and farmed salmon; * and 53% said they would change their answers to other questions in the survey if wild salmon stocks continue to decline.

See Brochure page 40

Re-opening November 14th with a whole new look, a beach side view,

and the same distinctive cuisine of Chef Carol Chow