ran Orr = & iA ee = A. 14 7~aArre ere rm * IT sav Over The Edge The Gates Are Open YUMMY FOOD G. Neptuno The opening of the Underworld happened on Saturday, October 19. I got to talk with Jason Luke, the Underworld’s DJ/ Promotions/Advertising/ Director and he was kind enough to talk to me about the place. Now, for those of you who are unaware, the Underworld is the latest dance club to open in Prince George, and is located at the Simon Fraser Inn on 7th and Quebec where the old Bordertown used to be. Luke says that the Underworld was a long term project of about 4 years of work and it was just a matter of finding the right place and the right time to put everything together. | The name “Underworld” was . chosen because it means ‘a’ social sphere below ordinary . life’. Well stated since Underworld everybody. ere CALErSE 10¢ Which brings part of this - column to dismissing a nasty rumour that started to surface as it got closer to opening night. I was asked to set the record clear. Apparently there were low-budget flyers floating around on both the UNBC and CNC campuses . saying that the Underworld was a strictly Alternative lifestyles club. Now, to clear things up, first, the flyers were printed on average run- of-the-mill white paper, not at all the high class advertising posters which the Underworld uses for its promotions; and second, it is Not, Not with a big ‘N’, *NOT A STRICTLY* The Leng elihe open to andres and everyone, whether you are green, brown, yellow or purple, whether you are 40 or 50 or 60 years old, whether you sport a penis or not, whether you like penises or not, it doesn’t matter. It shouldn’t matter. The Underworld is for anyone who wants to dance and have a good time. I came for opening night to check out the turn out and the decor. The line up just stopped a little over half the block. The setting was simple: black walls, mirrors, couches for sitting, not dancing on. The music was different from any other club in town with mixes of alternative and plenty of dance. Luke says that if there’s anything the customer would like to hear, then he’1I do his best to get it for you. The lights were incredible and it wasn’t just a single blue light flashing every now and then but lights from every angle moving styles oy sywith ghe-peat of the music. ache af dante’ Evel the’ A scented- fom the customer’s convenience, smelling like green apples and cherries to bar smell. A good turn out with a crowd of all ages on the dance floor. A big success for the Underworld opening night. They’re open every Friday and Saturday from 9pm till lam. So tell all your friends. Oh, and no minors please. __ disguise that smoky, sweaty — ae nO T OF redone) October 30, 199€ This week we are going to dabble in Cajun cooking, made popular by Chef Paul Prudhommes. This ~— sweet pepper recipe is quite spicy, but can be modified by using less of the “hot” spices or omitting them all | altogether. This dish may also be prepared ahead a time and heated just before serving. Ingredients 1/2 lb. ground beef, pork, or chicken (optional) 3 Thls olive oil 2 cups chopped onion 1 cup chopped green pepper | 1 cup chopped celery | 3 cups grated unpeeled washed potatoes 2 cups chicken or vegetable stock 8 oz tomato sauce 2 cups sliced fresh mushrooms 1 Tbls brown sugar 4 sweet peppers (green, red, or yellow) cut in 1/2 crosswise with seeds and ribs removed Seasoning Mix 1 Tbls paprika 1 Tbls salt 1 Tbls tarragon 2 tsp thyme 2 tsp cilantro 2 tsp basil 2 tsp garlic powder 2 tsp onion powder 3 tsp black pepper 3 crumbled bay leaves Stuffing Heat oil on medium heat in a large sauce pan and add onions. After two minutes, add celery and green pepper. Add approximately 2/3 of seasoning to the pa and cook for a few more minutes. Add the mushroom and cook for one more minute. Add the grated votato; and cook for five minutes, allowing the potato to fo crust on the bottom of the pan. Add the chicken ne and scrape the bottom of the pan. Allow the mixture simmer for seven to ten minutes. Put aside one cup 0 the stuffing for the sauce and fill the half peppers witl the remaining mixture. | Sauce | Pour the tomato sauce over the remaining filling and bring to a boil. Turn heat to low and simmer for .anether Aye. myautes Ww. i as me sea’ asonings._ i frrire Satine in the-b6ttoni pf 4 bakin ng Ory 4/4 casserole dish and then put the filled peppers into the sauce. Bake at 350F for approximately 40 minutes.