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l Sure. there are other ways to carmalize sugar but iton likes the blow torch method best. It's the one he res when he prepares cream brullee for his customers :Our Bistro, his restaurant at 16 Lakeshore Rd. W. in hkville. It's a intimate place that seats 34 at its smart, rack and white linen-clothed tables with comfortable ack wicker chairs. lts menu suggests it might be con- tiered a seafood restaurant with an Italian twist. Aiton was showing a few people at Alternatives ural Food Market how to cook a gourmet meal one ening. He was the second of three well-known chefs ited by Alternatives owners Lew and Lori King to monstrate their gourmet cooking skills and give the dience a recipe or two to try for themselves. After finishing with the dessert, Aiton turned his cation to concocting a warm salad of egg plants, a ection of sweet and bitter leaf vegetables topped with ssing of virgin olive oil and balsamic vinegar. The ' BARB JOY )akville Beaver Staff Gourmet chef Rick Alton grabbed a blow torch and ue-flamed the sugar. It was the final step in his prepa- tion of a custard-like dessert called cream brullee. And Get /k Break For Ipping It. Chefs Rick Alton of Our Bistro and Donna Bennett of Cognito's. 'do their thing' with pasta at a recent cooking school held recently at Alternatives Natural Food Market. Aiton has a penchant for preparing the unusual and delighting his patrons with wild game dishes, while Bennett, whose specialty is pasta, says 'anything with pasta is good.' (Photos by Emma Venom) WI. Getting a break on your mortgage-rate adds up to big savings. And right now we're offering you 1/4% off your mortgage-rate on closed 1 to 5 year terms. We'll also pay up to $500 of your transfer, penalty, or appraisal fees (where required). But this offer ends June 30th 1993. We also offer a very flexible variable-rate convertible mortgage. For more information call us, soon. hef delights patrons ith some wild game Hongkong Bank of Canada *mk Now, what can we do for Noun. 1/4,tjiii_".'ii"s, 710 Dorval Drive 845-7164 This advenlut ago" from Geor worked in such I Four Seasons ant well as "many res sak ents as black bean sauce and chili flakes. it's a popular dish at his restaurant. said Aiton and one that's quick and easy to make (to him, anyway.) Aiton said Our Bistro features wild game during January. Last year. he cooked and served rabbit. caribou and venison. He's even offered "a small quantity" of rattlesnake as an entree and sometimes frog's legs. "Buffalo is so nonuIar I can't keen it in stock.” he ms" accompanying the tasting of this salad told Alton all he wanted to know about the tecipe. Pan Fried Linguini was the main course of the meal and demonstrated Aiton’s skill of slicing time to a tee. All the dovetailing of ingredients with noodles deftly twirled in at the end culminated in a colorful. appetiz- ing dish that was a perfect balance between meat, shrimp, vegetables and such added flavoring ingredi- salad plate also contained fried Shitaki and oyster mushrooms and a blended garlic sauce. The "um-m- ke as an entree and sometimes frog's legs. :10 is so popular I can't keep it in stock ople love to try different things." tadventurous chef graduated "IO or 12 , Nrrge Brown college In It h prestigious places as the l and the Mohawk Inn in Can restaurants in Oakville," Brown Colle oromo. thet Valhalla Inn Ed bell Vt us ! Pasta her "I specialty She adds the food is prepared fresh daily. "And, I must say we have the best Caesar salad in town. It's my own recipe - a well kept secret!" Prior to coming to Cognito's, Bennett worked at various restau- rants in Oakville and Milton. cacy - usually a pasta dish __ in about half an hour. Bennett, head chef at Cognito's since the intimate little pasta place at 221 Lakeshore Rd. E. opened about three years ago, recently tempted the palates of some 20 par- ticipants at a cooking demonstration held at Alternatives. "Our specialty is pasta," says the self-taught chef who's worked in the business for about a dozen years - since age 16. "We serve a lot of pastas. seafood, and French-Italian cuisine. "But, Ijust love pastas. Anything with pasta is good. We sell a lot of pasta." Donna NOW 135cm wide,100% cottton Our Reg. 8.98 m 115cm wide, 100% cotton Our Reg. 5.98 m PRINTED CHINTZ Ends based Seedmw' V.I.P. PRINT ENDS Special Selection! ‘nllo bgnito's seats about 60 people PLISSE PRINTS and SEERSUCKER Stripes 8 Checks 115cm wnde, pol ester/cotton blendOur Reg. g98 - 8.98 m 1W250 SPEERS RD. Bennett an whip ll Spepial Selection of @ATURDAY, MAY lst 20% p up a tasty pasta dish h OFF k REFRESHMENTS SERVED q MANY IN STORE SPECIALS . VASES a. CRYSTAL y: 25 842-1441 4t? tit? nt Our Reg PRICE HALTON ELEMENTARY PUBLIC SCHOOL TEACHERS GREAT THINGS ARE HAPPENING IN OUR SCHOOLS VISIT A LOCAL PUBLIC SCHOOL THIS WEEK CELEBRATE EDUCATION WEEK WITH US Many more lg spe ting stores. heck c NOW‘U ._. OFF 23:62” 'SEWING owe MEMBERS SAVE " man 15%! SEWING MOTIONS &§CISSOES Now 20'/o*osi,iljj,'? v' t' 'v) WE TAKE PRIDE IN OUR SCHOOLS WE CARE ABOUT OUR STUDENTS U BU' Hutton Elementary Teachers Working Hard to Prepare our Students to meet the challenges of the 21st Century Maxine's COME SEE THE RESULTS FINAL DAYS! Invite It ht (behind Baskln & Robbins 135 Lakeshore Rd. W AND ctjhrPjrreLThrtrEt, Is in all participa- flver for details! /ifiur KIDD oh OFF 'tll m