PAGE 18. WEDNESDAY, JANUARY 23, 1985, WHITBY FREE PRESS- f zii YOUR DINING PLEASURE w North Forty offers above average roadhouse f are says it will feed four to selections to be found. (or at least 'til 1 a.m.) to By CINDY JOHNSTON In addition to the fine Free Press Staff fare, the restaurant also It may strîke many as offers a few modemn being just a little out of diversions including the way but the North video gamea, a giant Forty Roadhouse is a video acreen and two comfortable, small, televisions ail of which charming and cozy receive signala fromn place to spend an their own sattelite dish. evening. Owned and managed The North Forty la by the father and son located 1/ miles north team of James and Gus of Hwy. 7 on Baldwin St. Antoniadis, the North in the hamiet of Forty has only be open Brooklin and features for the past three mon- many popular modern tha but they bring a specialities. combined total of 30 GOLDEN GATE, platter. 107 Brock Street South, Est in the dellghtfully Whltby 668.8321. decorated Bamboo This popular Chinese Room at one of their cir- &.-- ku- ar1- un ,,a. restaurant nas oeen 'rn Whltby for 30 years. The speclalty of the house la bar-be-qued spare-rlbs. A new dish la being In- troduced. It's a speclal combination of Ilght hor d'oevres called Bo Bo Open Monday to Thur- eday from Il arn. to 2 a.m.; Frlday and Satur- day fromla.m. to 3a.m. and Sunday tillIil p.m. FuIIy Icensed and home dellvery. years of experience in the restaurant business to their new entreprise. When I went there for dinner I tried the speciality of the house - back ribs. They were just delicious. My din- ner companion had their Julienne salad which she was simply thrilled about. The garlic bread and cesear salad served up as appetizers were anxongst the best V've tasted in this region for qulte some time. Their menu is fairly extensive, much broader than one nor- mally finds in roadhouses, which have become the latest trend in the restaurant in- dustry. As the bill of fare states "in the beginning there was" soup, both of the day and French Onion which is baked and servedI piping hot, topped with crusty French bread and melted cheese. Other appetizers or light snacks include such items as the previously mentioned gariic bread, potato skins, mozzarella sticks, chunky french fries, nachos and breaded zuccini. Other light meals on the menu include chicken fingers, a haîf rack of baby back rîbs, Manhattan style chicken wings and beer battered shrimp. They also offer three types of salad including tossed, Julienne and Ceasar. Moving into the main course such items as "awesome" omelettes, the dinner's choice of ham, cheese or mushrooms, are offered as are three kinds of burgers and open face sandwiches. One really fascinating item, something that I've got to try if I can round up a group of four, la the "Muffulet- ta", a unique sandwich that brings together mixed vegetables, salami, proscuitto, provolone cheese and their own secret sauce ail stuffed in a round Italian loaf. The menu two starving people. The North Forty in- cludes a good selection of popular fare in- cluding diced pepper steak, chopped steak, prime nib of beef, veal parmesan and New York steak. AUl of these are served with your choice of baked potato or fries and the vegetable of the day. This 90-seat eatery also has one of the most interesting dessert Included is the more traditional apple pie, fudge nut torte, cheesecake and ice cream sundeas. But the most fascinating is their "lMud Pie" which they boost is almost a meal in itself. The "'Mud Pie" ingredients include chocolate cake, vanilla ice cream, chocolate syrup and whipped cream. Having eaten your f111, you can dance the night the music of their regular disc jockey who gets the action rolling after 9 p.m. The day begins at 8 a.m. when breakfast is served. They are open until 1 a.m. every night o! the week except Sun- day when they close at 10 p.m. The North Forty is only a 10-minute drive from downtown Whitby and is weil worth the ef- fort to get out there. OBC eomordinating new job program for youths The Ontario Business Coilege announced last week that six of it's ten campusas around On- tario will be acting as the managing co- ordinator in a naw federal government program antitled "'Youth Training Op- tion. " The "Youth Training Option" program is directad at unemployed young people, aged 17 to 21 who are lagally en- titlad to work in Canada, consecutîve weeks of full time employment during the past 52 weeks, and, have been out of achool frous 3 to 24 montha. The programn is a year in length and combines college and on site employer training. The atudent leaves Ontario Business College after 13 weeks of training to ,apend -te. balance of the year with a ' hoat-employer,' gaining handa-on job training. Alan Greer, president of OBC said, "we are excited about this op- portunity to train young adults in our collages and place them directly with employers whera thay will gain marketabla experien- ce." The act which governs private vocational achools prohibits private colleges from guaranteeing graduates employment. But the director of operations, John Martin, aaid, "Hoat employers are under no obligation to keep these students on- ce thair training is coin- pleted. This is in fact, part of thair training. Wa are hopeful though, will be offered fulitime employment with hoat employers." Ontario Business Coliege is Canada's oldest and largeat private college, originating, in 1868 in Belleville. Colleges receiving the Youth Training Option con- tract are Sudbury, Thunder Bay, Windsor, Oshawa, Ottawa and Bellev ille. ' Othier colleges are located in Missisaauga, Bramptoný and Scarborough. Head Office is in Belleville."" Young adults who meet the criteria and are interested in thia training program should apply directly to the- admissions office, Ontario Business College, 54A Centre St., Oshawa. ONE PARENTS' MEETING The Oshawa chapter of the One Parent Familles Association of Canada meets every Tuesday at 8 p.m. in St. Andrew's United Chur- ch, 71 Simcoe St. S., Oshawa. The meeting la open to the public and new members are welcome. For more information call 579-7M3. IIjj~~ SINCE 1874 01 FINE DININO LOUNGE WHY HAVE A PARTY AT HOME? Now Aval lable:- iI BANQUET* ~FACILITIESJ I Forl AilOcasins mi Join Us Frlday & Saturday Evenings Ii I Fo r Live Entertain ment With I i TRACY CAL LAHAN& 'n PIERRE PARIS ii0-From 8p.m. -closing 301 BYRON ST. SOUTH ~ Ii 666.Y U3070 FRESHLY GROUND COFFEE smali .40* medlum *450 large .600 FRESH MUFFINS BAKED DAILY . 550 FRESH FISH à CHIPS Halbut '2.90 Cod 82.6M Flet of Sole 12.65 IH&dcek 2.70 Ali pricos are tax Included. THEOPRINCE RESTAURANT AND DINING LOUNGE 1009 DUN DAS ST. EAST WHITBY 666-2811 DINNER SPECIAL JR. FILLET MIGNON $8 ç) .Sened ith3ou orsaliud bar. potloesf iwgetables. roll & butter orrgarlir brendl. BREAKFAST SPECUAL SAT & SUN. 8a.m. ... 3 egg hrt nofbu-n. hum o i.fe,t1lgP ,,',îbh ,mefrse.1. toaxit'dr.4e LICENSED UNDER LLBO DININO LOUNGE 1009 DUNDAS ST. E., WHITBY -- (EAST 0F BROCK) V~~J 666-2811 1