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WIITBY FREE PRESS, WEDNESDAY, AUI(#5SI-Q' 1981, PAGE 17 Whitby Free Press YOIJR DINING PLEASURE with Barry Murka r.... Cas ey's has comfortable atmosphere and good food For the fîrst time sin- ce we have been dlning out for this column, we had to lime up last Thur- sday night. [t was at Casey's, 1100 Dundas Street East, Whitby, and it is a very busy place. For a change 1 decided against a steak, and instead had the roast beef sandwich. [t came with hot beef, sliced thin, and plenty of it. [n fact, I couldn't eat itaul. Joy went for the back ribs and she, too, had al she could hancile. Casey's is owned and managed by Dennis Hanlon who has been in the restaurant business for about seven years. He and bis family moved to Whitby recen- ',Cooking with Jehane Benoit" sour crearu in a glass bowl, then refrigerate for five hours before serving. * The following is extracted from my book "Madame Benoit Cooks at Home", published hy McGraw-Hill Ryerson Limited. STRAWBER RY- RHUBARB COBBLER What an affinity there is be- tween strawberries and rhu- barb; this superb pudding would not be nearly as good made withjust strawberries or rhubarb alone. 1 cup (250 mL) sugar 1 cup (250 mL) apprejuice 2 cups (500 mL) diced rhubarb 2 cups (500 mL) siced strawberries 1 tsp. (5 mL) vanilla i cup (250 mL) afl-purpose flour 2 thsp). (30 niL) sugar 11/ tsp. (7 mL) baking f owder /2 tsp. (2 niL) mace 1/4 cul) (60 mL) butter 1/4 cup (60 mL) miik or creani tly because they like the area, and feel it is a growing municipality with ail the Metro! in- fluence. There are now several Casey restaurants. One in Sudbury, one in Elliott Lake, the one at Whitby, and the niost recent one opening in Burlington. Dennis has 60 employees and says he has line-ups at the door every night. He feels the menu and the atmosphere are the main attractions. There is a stand-up bar and tables in the rear, and the dining area handies 89 people. We noted that people of ail ages dine at Casey's, even to babies being carried in in a basket. Wings and ribs are two of the most popular items on the menu with roast beef running a close1 second. The restaurant opens for lunch and there is often Le CHALET DINING ROOM, 100 Dundas Street, Whitby 668-4377 Long a favourite eating spot for people in Durham Region, Le Chalet specializes in Seafood, Steaks and Roast Beef. They feature a businessmen 's luncheon from $3.00 and up. Dinner for two is from $15.00 and up. A salad bar is included with full course meals. Ail major credit cards are accepted. a line-up at this hour too. The prices are very good and the servings are extremely generous. Once seated, the waitresses lose no time in taking your or- der, and they are al very attentive to the customers. The decor is dJfferent here. [t is rustic and the walls are decorated with old pictures and reminders of days past. The chairs are very comfortable and you find yourself dinfing with a crowd that seems to be enjoying itself very much. Casey's bas about ail the people it can handie on the inside, s0 15 now getting into the take-out service. You can take out almost any item that appears on the menu, and new take-out menus will be available very shortly. Dennis feels that if he and his staff treat customers in a friendly THE GREAT WALL, 116 Dundas Street West, Whitby, 668-7021. A favourite eating spot for Chinese food loyers. A large selec- tion of Canadian dishes also served. Prices range from $2.50 and up for lunch, and $3.45 and up for dinner. Open from 1l a. m. to 1 a.nm. weekdays, Friday and Saturday open tili 2:30 a.m. We are-now fully licensed. manner, serve good food and plenty of it at good prices, the customers will return agaixi and again. Ail Casey restaurants operate under these policies, and ail Casey restaurants have been successful wherever they have located. We thlnk you wlll like Casey's because it has an atmosphere that 18 different from any other place ini the area. We think you will enjoy everything about the place. Give it a try and see. il viI EcIUsio Dining Guide How is Strawberry Tinie*. One of the early joys of summer is the ripe, fresh, perfectiy- shaped versatile strawberry. The firat ones of the season should be served in al their deep red beautyset in a mound on an attractive white plate, with a crystal bowl of fruit sugar, a jug of rich coeam, a boule of orange liqueur, and 1 always add to the table a tiny Victorian silver and cut-glass container of rosewater, but this is enough to bring al kinds of beautiful romantic feelings around you - and <wth strawbemres the marriage i8 perfect. Let each one partake of the offering to their taste and desire. Strawberries flow in great quantities fron the market to our table for sucli a short period that we are forced to make the best of tbemn by serving tbem in ail kinds of attractive ways, bringing die gracious short season to a close with a strawberry jain-making session. Think of beautiful desserts. Or i'er simpîle desserts. Or deep, pink fruit compotes. Or elegant French tants. Straw- herries are perfect for ail of these. There are dozens of ways to serve them. but here are some of my favorites. Fi a small silver or cut- glass dish with peeled and finely-grated fresh ginger, a big bowl with cleaned, lightdy- sweetened strawberries and a bowl of sour cream. Place these on a tray, with a silver shaker of fine fruit sugar. Then tiavor the strawberries accord- ;nle to v(>ur taste. Fil] a dish with fresh siced strawbemres. sweeten to taste with fruit sugar.. and add a small spoonful of rosewater. Serve wit.h a rich, eold custard sauce. Make altmate jayr of siced 'trawberries, hrown sugar and