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S SIN V r WILSON P rin c ip a l D e s ig n e r /
Illu s tr a to r
37 Hanna Avenue C Door 2 3 Toronto
2nd Floor Canada
C416]
Fax:
C416]
537-7941
Mdm:
[4 1 6 ]
5 37-8130
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HI mIr A
M6K1X8
Tel:
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OVERDRIVE
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1
• •
California In Three Dimensions
' history of philosophy
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2
J\iexican Chick en anJ J^ime (Joi
This tra d itio n al M exican soup often includes fried co m tortillas, b u t this version, thick en ed w ith a little p rep are a n d less caloric. Drizzle w ith w ith a
s a ls a f r e s c a
m a s a h a r in a ,
crem a
is easier to
o r sour cream , o r serve
m ade w ith fresh, ripe tom atoes, finely chopped
onions, jalapeno p eppers, a n d fresh cilantro. MAKES
ABOUT
10
CUPS.
2 la r g e o n io n s , q u a r te r e d a n d c u t in to V s - in c h -w id e s lic e s 5 c lo v e s g a r lic , f in e ly c h o p p e d 2 te a s p o o n s e a c h d r ie d o re g a n o a n d g r o u n d c o r ia n d e r 3 ta b le s p o o n s c h ic k e n f a t o r o liv e o il 9 c u p s S t r o n g C h ic k e n S to c k (se e p a g e 2 0 ) 3 ta b le s p o o n s
m asa h a rin a
(M e x ic a n c o r n f lo u r )
1 lim e , q u a r t e r e d 2 g r e e n C a lifo r n ia o r p o b la n o c h ili p e p p e r s , s te m m e d , s e e d e d , a n d c u t in to V s - in c h -w id e s q u a r e s J u ic e f r o m 5 lim e s ( a b o u t
%
c u p f r e s h lim e ju ic e )
2 c u p s c o a r s e ly c h o p p e d , c o o k e d w h ite c h ic k e n m e a t (se e p a g e 13) S a l t a n d p e p p e r , to ta s t e
%
c u p c o a r s e ly c h o p p e d f r e s h c ila n tr o , f o r g a r n is h
1 c u p M e x ic a n
crem a
o r s o u r c r e a m , f o r g a r n is h
^Persian (Jtcee!- an J- (Jour Chicken (Jouf>
T he ingredients in this P ersian soup resu lt in a u nique a n d su rp ris ingly delicious sw eet/savory flavor com bination. MAKES
ABOUT
I 4
CUPS.
1 la r g e o n io n , c u t in to s m a ll d ic e 4 o r 5 ta b le s p o o n s u n s a lte d b u tte r 1 ta b le s p o o n g r o u n d c o r ia n d e r lV s t e a s p o o n s e a c h g r o u n d c u m in , c a y e n n e p e p p e r , a n d c in n a m o n
%
c u p l o n g - g r a i n r ic e
Vs c u p f i n e l y c h o p p e d p i t t e d p r u n e s Vs c u p f i n e l y c h o p p e d d r i e d a p p l e s o r p e a r s 11 c u p s L ig h t C h ic k e n S to c k (s e e p a g e 2 2 ) 2 c u p s f i n e l y c h o p p e d w h ite c h ic k e n m e a t Vs c u p a p p l e c i d e r v i n e g a r o r w h i t e w i n e v i n e g a r Vs c u p t o a s t e d w a l n u t s , f i n e l y g r o u n d S a l t a n d p e p p e r , to ta s t e Vs c u p f i n e l y c h o p p e d f r e s h p a r s l e y , f o r g a r n i s h Vs c u p f i n e l y c h o p p e d f r e s h m i n t , f o r g a r n i s h ( o p t i o n a l )
e J A e J lJ \/X y y \Q / -
In a h eavy-bottom ed , 6 -q u a rt sau cep an , cook th e onion in the b u tte r over m oderate h e a t for 5 m inutes, stirrin g frequently. Add the spices, rice, pru n es, apples, a n d c h icken stock. Bring to a boil over high heat. Reduce the h e a t to m o d erate a n d cook for 20 to 25 m inutes, stirring occasionally. A dd the chicken, v inegar, an d w alnuts. Cook for 10 m in u tes, or
Âť ........'
u n til the chicken is ju st cooked th ro u g h . Season w ith salt a n d pepper. G arnish each po rtio n w ith parsley a n d m in t ju st before serving.
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1 Entrees include you r choice o j rice or potato, fresh seasonal vegetable, tossed green salad, roll and butter, dessert, coffee, tea or decaf.
N orthw est salm on w ith oran ge g in ge r sauce $ 18.00 Baked halibut in a lig h t dill sauce $ 14.25
C hick en breast w ith mushroom w ine sauce $ 9.75 Peppercorn chick en breast in tarragon cream sauce
$1100 Beef tend erloin w ith btfarnaise sauce
$21.00
Prime rib o f b eef au ju s, cream y horseradish $ 19.75
T o ssed green salad w ith a v arie ty o f top p ings and dressings, pasta salad, ham burgers and buns, hot dogs and buns, con dim en ts and veg eta b le accom panim ents, hom e-style baked beans, p otato chip s, ice cream bars, lem onade $ 10.50 per person for luncheon $1 3.00 per person for dinner
2 T o ssed green salad w ith a v ariety o f toppings and dressings, potato salad, sliced seaso n*! fresh fruit. ' and $ 10.50 per person for luncheon $1 3.00 per person for dinner
$ 10.95 p er person fo r luncheon $1 3.25 per person for dinner
$ 13.50 per person for luncheon $16 00 p er person for dinner H o m e-style baked b eans, corn on the cob. C orn bread w ith butter and preserves. Individual ice cream cup. Lem onade.
The above prices Jo not include service charge or sales lax RAIN FOREST CATERING • TEt. 'Joibj 63J 9661 • FAX (20AI *12 4231
Invite ten—-or two thousand— to the zoo. W heth er your
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gathering ts stric tly form al or sim ply casual, y ou'll find
to fit an y group and budget. O ur on -site caterer,
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ou tdo or b arbecu es to c an d lelig h t dinners, and
N orth M eadow .
can custom ize a menu for y o u r event We offer Th e zo o is a natural for even ts such as; • C h ild ren 's birth day menus for parties as sm all as 10
• C h ild ren s b irth day parties
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• Box and p icn ic lu nches
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• O u td oor barbecu es • D essert buffets In ad dition to b eing surrounded by som e of th e most ex o tic and interestin g flo ra an d fauna found on earth, you-can sign up foT educatio nal talks, tou rs or dem on strations p resen ted by zo o ex p erts. Interested in a guided tour o f th e T ro p ic a l Rain Forest? A live rap tor dem on stration? An "up c lo se and personal ' view o f an elep hant? A slid e show and lecture on ' en dangered sp ecies? N o b o d y do es it lik e th e zoo
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