The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

PAGE 20, WEDNESDAY, SEPTEMBER 12, 1984, WHITBY FREE PRESS w YOUR DINING PLEASIJRE StaiurwaYs hsa lo.t to offer GOLDEN GATE 107 BROCK ST. S., WHITBY 668-8321 This popular Chinese Restaurant Is Iný troduclng the SZECHUAN CUISINE for ail of you gourmets who like splcy hot dishes. The Golden Gate also offers a wlde selection of Canadian dishes from roast beef to veal cutlets and pork chops. The Bo-Bo platter and the deliclous chioken fingers are two dlshes worth trying!!1 Perfect for lunch or dinner! w- WE DELI VER LARGE VARIETY 0F CANTONESE DISHES SPECIAL .1 - ' eanuf n Tr By MICHAEL KNELL Free Press Staff Stairways, Whitby's newest restaurant has a lot 0of class, flot only in the way it looks but in the fare they serve. The restaurant is located at 121 Green St., in what used to be known as Antony's. The old house which accommodates the eatery has been totally redecorated and offers four levels to local restaurant patrons. On the lower level there is dancing and dining. Music is provided not only by a dise jockey but by music video on two 10-foot screens as weIl. The ac- tion goes every Monday to Saturday night. On the first floor, the main level of this establishment, there is a casual dining room complete with a stand up bar. The menu specializes in steak, seafood, pasta. and finger food.s. Climbing the stairs to the second floor, one finds yet another 10-foot video screen and dance floor that is also served. from a stand-up bar. Finally, there's the loft. A cosy, intimate lit- tle spot that holds only about 30 people. The loft is Durham's premier shooter bar and also boasts a small intimate dance floor. According to Serge Beraldo, the restaurant's public relations spokesman, the dress code at Stair- ways will be strictly en- forced. "It's a nightclub and restaurant, affordable to everyone," Beraldo says adding that Stair- ways is designed for "la more mature crowd". The kitchen is staffed by the two chefs who worked for Antony's and this reporter was quite pleased with the steak dianne he had for lunch the other day. The menu starts off with six appetizers in- cluding a crab cocktail, a shrimp salad cocktail, escargots and clam chowder. A french or caesar salad is also of- fered. The most expensive item on t he lunch menu is the broiled nib eye steak at $6.50 but most of the other tempting items retail at less than $5. These include four different luncheon salads, three kinds of veal dishes, steak and seafood. One of the more in- teresting items on the menu is their potatoe of- fering. Instead of the usual fried or baked, Stairways offers french fries or scalloped potatoes (which I can testify to being quite good). The dinner menu is quite extensive but also reasonably priced. The most expensive item here is the pepper steak at $13.95. It should be noted that the majority of the entrees are in the $7-$8 range and their prime nib seils for $11.50 one of the best prices in the region. Dinner follows the lunch menu but also in- cludes several pasta dishes including fettue- cine (both ai pesto and alfredo), linquine and tortellini. Also offered for din- ner are two chicken dishes, five beef dishes, and seafood items in- cluding poached spring salmon, fresh trouts and filet of sole stuffed with asparagus. Stairways promises to be a big hit with local restaurant addicts if the lunch time crowd last Thursday was any in- dication. Check it out, whether for lunch, din- ner or a night on the town, Stairways promises to be a lot of fun. OL4 f ipesro Campbelis Kitchens Take tuli advantage Of your microwave aven by planning ahead and choosing suitable f'oods. This microwave menu features a fish casserole-an ideal choice since ilcooks quickly and to flaky perfection in the moisi heat. Dilled Flautider Divan with Rice* Tornato Cucumber Vinaigrette Dinner Rails Fresh Fruit wiîlî Spicy Cinnamon Sauce 1)illed Flourider Divan i cup (250 ml) sliccd carrots V2 teaspoon (2 ml) dried diii weed, crushed i can (10 oz/284 ml) Campbeii's Condensed Cream of Celery Saup i pound (500 g) filiets of flounder cut in l-inch (2.5 cm) pieces i package (300 g) frozen braccali spears, thawed and u t in i-i nch (2.5 cm) pieces 2 tabiespoans (25 mL> Chablis or other dry white wîne Buîtered brcad crumbs % In 2-quart (2 L) round glass casserole, combine carrots and diii. Caver with glass iid. Microwave on High 3 ta 4 minutes or uîîtil tender Stir, in saup, lish, broccoli and wine. Re-cover. Niicrowave an High 8 ta 10 minutes or until fish flakes, stirring once, Let stand, covered. Zminutes. Garnish with bread crumbs. Spicy Cinnamon Sauce i can(6 oz/ l70mL)"V-8" Juice 2 ta 4 tabiespoons (25-50 ml) sugar 1 tablespoon (l15 ml) cornstarch 1 ablespoon (l 5 m L) lemon juice Dash ground ciîtnaman Assorted eut-up frcsb fruit In 2-cup (500 il-) glass measure, combine ail ingredients cxcept fruit. Caver with plastic wrap. Microwave on High 2 ta 2ý minutes or until thickened, stirrîng once. Chili. Serve over fruit. We wauld like to thank ail the people who have patranized our establishment to date. Alsa, we wish ta take this ap- partunity ta intraduce you ta aur exciting new dining specials. Stairways Proudly Presents Our Super Sunday Brunch 11la.m. - 2p.m. at the thrifty price of $5 W 95per persan Also get to know our Monday Night Surf & Turf Special 1An excellent value for This will run from 5 p.m. - 9 p.m. per persan Stairways welcomes you'to take advantage of these dining specials. 121 Green St., Whitby 666-1900 Ample Parking (iiuK~~TFîH à DoF~uble N CHIPS ~t~HALBUT AT ITS BESTI WERE SERVING "TWO" PIECES 0F FISH WITH EACH ORDER. Mon.-Sat. 6 &Am-p.mSun. 8a.m.-9 p.m. 102 Lupin Or., Blair Park Plaza Whltby 668-8672 Try Our Fabulous SUN.DAY BBRUNCH il Bm Ipm O'Toole's Brunch has ail the tasty, crowd-ploasng Items you would expect PLUS these deliclouS dishes " Fresh Poached B.C. Salmon " Hot Roast Beel "Chicken Cacciatore " Swedish Meatbails We have a total ot 27 mouth-watering items that you'II love again and again AIl yours for onîy. .. 7*Lxw sd omtL.L.U.G. 12 yr. & under 33 Taunton Rd. W. (at Simcoeî OSHAWA Favourite Recipes Cliocolate 5 adrielectable food made tram the cacao bean. Il ariginaied in the sunny clrniate af Mexico. The warcli chxcolate and cacao were botb derived tram the Aziec language. Cacao is ditrivel Irrîri Ilîcir weurri for the cacao bean: cacabuati; whiie chocolate is cerived !trm chacolaîl; the Aztec terni for a beverage made tram cacao beans Many deli!nus fons bave been made with chocalate since the Noncîuld b-, rn ,re delectable than chocolate. caramels or hrowii&-.and il! îiîree are raiied inIa one in Chocolate Caramel lruitaai ies Piiiaralioî, ai Ibis sintuliy deliclous treat ls simple r 1.-g:.. wvîb a chocolale cake mix. Evaporated mik adds -hbew-. iiure i hie cake mix mixture. Evaporated mllk is aiso corniian l(! oah :aramels wbich are melingly layered between ilîyvrs of hocuolate Chapped nuls add crunch and chocolate. chips uiiiiuî'aenî more rich chacolale gao>dness. Recipe 5%,e t Carnation Food Service Centre cHOCOLATE CARAMEL BROWNIES (Mar one<Q)x 13 inch pan) - ,u iý package cflocolate cake mix (up nutter * Lup undilutea CARNATION Regular or L)c Fvapôrated Miik 'i r l 10 iricesi ndividually wrapped caramels - pudltdCARNATION Regular or 21r, F-vaporaled Milk - îî;f 175 g package) semi-sweel chacolate chips Crîmbliti- ake mix and nuls in a large bowi. Cul ln butter with a pastrv blender Stir n I/ cuP vaporateq i mlk. Spread half of baller sr greased 13 x 9 x 2-inch baking pan, Bake in moderale ven 3tý,l)F) 15 minutes Combine caramels and 1/3CUD ýýe(praid rnilk si a smail saurepan. Cook aver iaw heat, stlnsing rca ai tii! -arameNt are meiîed. Sprinkle chocolate chips .lilkei layer. drizzle wllb caramel syrup. Spread mixture r've,î,v ù.rooked layer Drap remaining baffer in heaping tea- spoons river caramel mixture. Return ta aven and bake an addi- tonoal ?F-.-iillitv-Cool bbtsr'utting la serve ............... 1 m95