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rrinnyriatmwntl saturday sept 2 2opp v 1 ru v l 51 5 m it m i i it ecohdihistsun stouffville tribune j- by fred simpson v staff writer l jp ffte- cloakanddagger world of dessert- cuisine gi what follows is a tale of exploding deepfried mars jhbars racy ice cream and yea verily deepfried dill pickles as charles dickens might say it was the best of times and the worst of times the tale begins y6u may or may not have noticed the tight security in place around a local tavern the last few weeks j some shadowy figures in aprons were seen furtively scurrying into ttiepub and thenceinto the kitchenbf the kingjohn arms in richmond hill one aged viewer permanently parked at the bar looked on curiously v it reminded him of the secrecy surrounding the- manhattan project in- the early 1940s that ultimately spawned the atom bomb v lihe even envisioned a dr frankensteinlike scenario a that would result in a monster lurching fromjhe inner sanctumsof the kitcheninla cloud of steam on yet another occasion the same reveller happened tobe sojourning at the same bar when he thought he heard a muffled explosion from within the confines of the kitchen 1 j dark deeds must surely be at hand but still no expla nation waimmediately forthcoming j j its a very4asfy dish and they are the latest fad of the moment andwe wanted to be first with it at was days after that king henry arms owner allan cockburn emerged from the kitchen with a triumphant smile- o 1 believe were are pretty close to getting it right he said he explained he and his cook hadfor several days staff photomike barrett been pouring over perfecting the latest addition to his king henrys arms owner allan cockburn right along with chef trevor mckenzie believe they have perfected their recipe hocoort- mann hoonfrioh afiiro rare iv jaam faa lne do dessert menu deepfried mars bars the trick he said almost apologetically is not to leave the chocolate bar and batter inthe fryer too long qtit may explode however he deniedany knowledge of such an explo sion having taken place an the last few weeks cockburn and his cook trevor mckenzie have been studiously honing their skills on for deep fried mars bars a scattering of strawberries circled the mars bar the trickhe said to deepfrying a mars bar is not to leave the chocolate bar in the fryer for more than three and a half minutes he refused todivulge any further information except to say the batter was much sweeter than a fish batter- hhink it is time to unveil it to the public continued dozens of mars bars t one day it would come out right then the other day cockburn npt so goodsaidjcockburn the last few have been he later explained he had come up with his mars bar ve close to what we want flightbfconfectionary after reading about it in toronto so saying he produced a plate with a freshly deep- newspapers that said the deepfried dessert dish is pop- fatfried mars bar warmly wrapped in a golden crispy of ular in europe batter i decided to give it a shot here because i think dessert- lovers will find it very interesting said cockburn its avery tasty dish arid they are the latest fad of the moment and we wanted to be first with it 1 cockburn stresses no sacrifice has been too much for eitker himself or his staff in making the mars bar treat a reality see smith page