Club’s new res­tau­rant

Kapi-Mana News - - CONVERSATIONS - JANAN JAY

The hus­band and wife team be­hind Pol­ish res­tau­rant To­por, Steve and Valerie Askew, have opened The Yachts­man res­tau­rant at the Mana Cruis­ing Club in Porirua.

The cou­ple have been in the in­dus­try more than 20 years. Valerie is a Red Seal ex­ec­u­tive chef and an alumna of Ge­orge Brown Culi­nary School. Steve, a Ti­tahi Bay na­tive, stud­ied hos­pi­tal­ity and cater­ing at Whi­tireia di­rectly af­ter col­lege.

‘‘Al­most five years ago, we de­cided to dip our feet into a res­tau­rant of our own,’’ ex­plains Valerie, who is orig­i­nally from On­tario, Canada.

‘‘To­por was al­ready a Pol­ish res­tau­rant and was right up my al­ley as my fam­ily are East­ern Euro­pean.’’

How­ever, their sec­ond ven­ture is com­pletely dif­fer­ent, with no East- ern Bloc of­fer­ings at all. In­stead, to al­low for more cre­ativ­ity in the kitchen, the menu will be a mix of dishes and not pinned down to one cui­sine.

How­ever, Valerie can say among the new plates there will be hints of West­ern Europe, plenty of seafood and room for some health­ier op­tions.

‘‘As a chef, I’m well versed in all kinds of gen­res and am look­ing for­ward to jazz­ing up a menu that re­flects a lit­tle of this and a lit­tle of that.

‘‘To make some re­ally beau­ti­ful dishes you have to add a lit­tle bit of Ital­ian, or French or Mediter­ranean, some kind of in­flu­ences like that.’’

Ex­am­ples of dishes in­clude fresh mus­sels with pasta pri­mav­era and a twist on the clas­sic chicken parma, made with a whole breast and oven baked in­stead of pounded thin and deep fried.

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