TASTE magazine

THE SEAWAY

going green

everything you weed to know

CRAFTING iN cornwall & the counties

Tour

WITHTHE TASTE BUDS

CORNWALL’S

OCTOBER 2018 • SUPPLEMENT TO SEAWAY NEWS

hottest EXPORT

www.cornwallseawaynews.com

DINING • LIFESTYLE • ENTERTAINMENT

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Do you Love, Love food like us?

Eat-In Or Take-Out Cakes For All Occasions Catering Services Take-Home Meals Cooking Classes Birthday Parties

613-935-3662 109 Pitt Street Cornwall, ON K6J 3P5 lovelovefood

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lovelovefoodshop

www.cornwallseawaynews.com

Is she a classic beauty?

A delicate diva?

A nature lover?

A refined rebel? we have the ring that will

R HerCK

WORLD

Making dreaMs coMe true since 1937 6 Second Street East, Downtown Cornwall 613-932-4022 www.pommierjewellers.com

www.cornwallseawaynews.com

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We helP keeP your teeth healthy, So you CaN CoNtiNue to eNjoy eatiNg the foodS you love.

806 Pitt Street, Cornwall New Patients Welcome 613.932.2058 WWW.DRDENEKA.COM

Always Entertaining at Aultsville Theatre.

www.AultsvilleTheatre.com 4 |

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www.cornwallseawaynews.com

Taste

THE SEAWAy

UNPASTEURIZED.

UNFILTERED. FAMILY-OWNED FAMILY-RUN

FIERCELY INDEPENDENT

WELCOME TO (the 2 edition) of TASTE MAGAZINE nd

When it comes to TASTE, we have done it again. Last year we let you in on the secrets of barbecue and the international flavours of our region.

Our first edition of TASTE showcased fashion, lifestyle and entertainment, for which we received many compliments, and suggestions that we have digested, and this year added a few. I was lucky enough to do a Taste Tour of the region and stopped at many bakeries. This was the best assignment I’ve ever had and I hope you enjoy the feature. What we have added highlights our community from food festivals, to a whisky celebration and beer fest, to everyday dining and specialty shops. The entertainment in this region is better than most and we have great venues and dedicated promoters. Our stores offer the latest and are always ready to sell you the “in” look. Enjoy this year’s TASTE. Rick Shaver - General Manager The TASTE magazine is for YOU! For everyone that says “I don’t know what to eat?” or “I wish there was something fun to do tonight?” or “are there any local shops that sell clothing?” The short answer is YES. Our goal with TASTE magazine is to answer those questions by showcasing some of the great dining, shopping & entertainment options this city has to offer. I challenge you to step out of your comfort zone and try something new. Dine at a restaurant you’ve never dined at, shop at a local store you’ve never shopped at and go see a play or live band that you’ve never heard of. If you look, you will see that the opportunities are endless.

Have you tasted everything our region has to offer?

Patrick Larose - Director of Sales www.cornwallseawaynews.com

Check out our website for retail hours, current beers, events and supporters

rurbanbrewing.ca 412 Cumberland St., Cornwall, ON 613-360-0661 fOllOw uS ON TASTE 2018

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It’s time to grow up.

Invest in your future.

• Insurance planning • Investment planning • Estate planning • Retirement planning • Education funding planning Lisa Beaupre-MacKinnon, CFP

Certified Financial Planner

2107 Unit B 2nd Street West Cornwall, ON K6H 5R6

David D. MacKinnon, B. Admin

613-935-3996

Financial Security Advisor

Michael Touchette

A division of London Life Insurance Company

Financial Security Advisor

www.beaupremackinnonfinancial.com

Freedom 55 Financial and design are trademarks of London Life Insurance Company. 66-1584 01/15

Mrs. B’s carries a large selection of gift ware and home decor.

Stock is constantly changing!

Some of our more popular brands are: Wood Wick, Yankee Candle, Lug, Lang Calendars, Lampe Berger, Willow Tree and we are an authorized dealer for the Bradford Exchange.

Plenty of free parking allows you lots of time to browse the many vignettes of the store.

Open 7 days a week VOted COrnwall’s #1 Gift shOp

609 Pitt Street 613-937-0222

www.mrsbsgifts.com Follow us on Facebook for all in-store specials www.facebook.com/mrsbsgifts 6 |

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www.cornwallseawaynews.com

Our water + Our capsules and pOds

…make a great cup of coffee

WAter And Coffee Nespresso compatible capsules Now available

plus over 400 K-cup pods

1140 Brookdale Avenue, Cornwall | 613-938-7625 www.cornwallseawaynews.com

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TASTE TOUR

23

where’s the

beef

54

cover story cornwall’s greatest export

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Publisher: Richard Shaver

Director of Sales: Patrick Larose

Photography: Jason McNamara Nick Seebruch Shawna O’Neill

Creative Director: Colleen Parette

Sales Co-Ordinator: Jennifer Mayer

Published at: 501 Campbell Street, Unit 6, Cornwall ON K6H 6X5 613-933-0014 WWW.CORNWALLSEAWAYNEWS.COM TASTE is published by TC Media (Seaway News). This publication contains information considered accurate at the time of printing. However, the publisher is not responsible for any errors or omissions that may occur. Reproduction in any form is prohibited without the written permission of the publisher. Printed in Canada. GST No. 874372402

table of contents

Taste THE SEAWAY

41 Savour the

SDG

Flavour PG. 19

STEAL THE

style 65

cannabis in canada

everything you weed to know PG. 12

Healthy eating healthy living!

and

The saying, “You are what you eat,� is true.

A healthy diet provides the ingredients to build and repair bones and tissues and keep the complex workings of the human body functioning optimally.

It also provides the mental and physical energy necessary for daily life, recreation, relationships and time with family.

It is clear that a healthy diet also protects us from infectious illnesses and chronic diseases so that we may age with a minimum of ill health, pain and disability.

As people age, the need for calories decreases while the need for nutrients often increases. This

can pose a challenge for seniors.

Sunset Cove Retirement Living offers delicious home cooked meals served in our beautiful dining room. We offer a choice of mouth-watering dishes that are sure to satisfy any appetite.

Healthy eating is essential to your health as you age. It is why we strive to provide you with a wide selection of healthy eating options.

We cater to special diets such as diabetic, allergies, etc. It is our commitment to our residents. There is no compromise when healthy eating is concerned.

Take care of your body and it will take care of you.

58 Long Sault Drive, Long Sault 613.534.2307 Henri Lecours, owner

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Follow us on www.sunsetcoveretirement.com www.cornwallseawaynews.com

Life has changed, between work, your children’s school, and evening sports and lessons, it is hard to provide a home cooked meal every night. Sometimes you need an impromptu dinner at a moments notice. So we’ve changed as well, we’ve created a line of meals that are ready in 20 minutes or less, from freezer to table.

And we know that you don’t want to compromise on what you are feeding your family just because you are in a rush. That is why we promise that our food will not contain any artificial colours, flavours or sweeteners of any kind.

www.cornwallseawaynews.com

841 Sydney Street, Cornwall 613-937-3778 TASTE 2018 | 11 (in the Tudor Centre)

everythingyou weedto know Cannabis in Canada: What weed means for Ontario

Some Canadians may be on edge over the recent legalization of marijuana on Oct. 17 and its implications on our country’s youth, healthcare system and economy.

Others may be fully ready to roll into the opportunity, seeking new growth and development ventures within various sectors of their city and municipality.

After 95 years – when Cannabis was added to the schedule of banned substances in 1923, without any parliamentary or public debate – marijuana is now legal in our country.

Following pushback from the Senate and criticism from many, Bill C-45 hazily progressed from its introduction on April 13, 2017, fulfilling one of Prime Minister Justin Trudeau’s campaign promises.

Provincially, the Ontario Government signed supply agreements with licensed cannabis producers to sell their products through the Ontario Cannabis Store (OCS) online. This wholesale distribution network is set to supply cannabis to legal private stores upon ironing out legislative requirements by April 1, 2019.

So, what does all of this mean for Ontario? Here’s a quick breakdown of

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what is known and what can be expected for our province…

• The minimum age in Ontario to legally buy, use, possess and grow recreational cannabis is 19. This coincides with the minimum age for alcohol and tobacco sales.

• An individual can possess a maximum of 30 grams of cannabis in public.

• The only legal place to purchase cannabis as of October 17 is the OCS online. The government plans to launch tightly regulated, private retail models as of April 1, 2019.

• Up to four plants can be grown per residence with legal seeds purchased from any OCS online.

• The consumption of recreational cannabis in the workplace is illegal.

• Driving while drug-impaired is illegal, and there is zero tolerance for cannabis in the system of a young, novice and commercial driver.

• Zero tolerance also applies to drivers 21 and under, those who have a G1, G2, M1 or M2 licence, if the vehicle requires an A-F driver’s licence or Commercial Vehicle Operator’s Registration (CVOR),

• Serious penalties, including immediate licence suspension, possible vehicle impoundment and possible jail time can be enforced on drug-impaired drivers. Police officers will be authorized to use oral fluid screening devices at roadside.

• Recreational cannabis can only be used in a private residence, unit or balcony. Lease agreements of apartment and condo buildings should be consulted. The use of recreational cannabis is prohibited from public spaces, workplaces and motorized vehicles. Using cannabis in these locations can result in fines up to $5,000.

• The only way to purchase medical cannabis is from a federally licensed producer online, over the phone and delivered by secure mail or by written order. Individuals may also receive a licence from Health Canada to grow medical cannabis.

• Changes and access will not change for individuals who are authorized to use cannabis by health care professionals. www.cornwallseawaynews.com

cooking with cannabis Though many people focus on smoking cannabis, there is so much more that you can do with this natural herb that will provide the same healthful effects, even more effects than by simply smoking.

Certain medical cannabis users may also be more comfortable with eating marijuana edibles rather than smoking. When you eat cannabis edibles, the cannabinoids enter your bloodstream differently than smoking, so users should be careful.

Butter is a delicious and versatile carrier for THC and other cannabinoids, although it isn’t the only one. You can also use coconut oil, olive oil, or any other fatty oil for your infusions. Just keep in mind, butter burns easily, so keep a close eye on your cannabutter as it cooks.

Ingredients 1 cup of butter 1 cup of ground cannabis, decarboxylated Directions for Decarboxylating Cannabis Before making your cannabutter, you’ll need to decarboxylate the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product.

Here’s why: Cannabis buds produce a nonintoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.

Some recipes may instruct you to decarb cannabis in the hot butter directly, but the less time you spend soaking the buds, the better your infused butter is going to taste.

For this reason, we recommend decarbing in the oven first.

Instructions: Preheat your oven to 245ºF. Place your cannabis buds on a non-stick, oven-safe tray. You can also cover the tray with parchment paper to prevent sticking.

Insert the tray into the oven and set a timer for 30 to 40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve cannabinoids.)

Every 10 minutes, gently mix the buds with a light shake of the tray. This helps to expose the surface area of the buds equally. Now, your cannabis has been decarboxylated and you’re ready to cook your butter. www.cornwallseawaynews.com

Directions for Slow Cooker Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)

Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids.

You can also add a little water to help prevent scorching.)

Add the butter and ground cannabis. Stir occasionally. After about 3 hours, turn off the crockpot and wait for the butter to cool.

Proceed to straining instructions below.

Directions for Stove Top Add 1 cup of water and 1 cup of butter into a stock pot or saucepansauce pan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.

As butter begins to melt, add in your coarsely ground cannabis product.

Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2-3 hours, stirring occasionally.

The mixture should never come to a full boil.

Proceed to straining instructions below.

Straining Your Cannabutter Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).

Refrigerate the jar of butter. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Cannabis Lemon Bars Ingredients: Crust 1 cup cannabis butter (melted) 2 cups all-purpose flour 1 cup powdered sugar Filling 4 large eggs 2 cups sugar 1 1/2 teaspoon baking powder 1/4 cup all-purpose flour 3/4 cup lemon juice Directions: Preheat oven to 350˚F. Grease a 9”x13” baking pan.

In a large bowl, combine the 2 cups all-purpose flour and powdered sugar.

Blend melted cannabis butter into sugar/flour mixture.

Spoon mixture into prepared 9”x13” baking pan and press into the bottom. Bake at 350°F for 15 minutes or until lightly browned.

(While crust is baking) In a large bowl beat eggs until uniform and add sugar, baking powder and 1/4 cup all-purpose flour.

Mix thoroughly and then add the lemon juice.

Stir until there is an even consistency. Pour lemon mixture over baked crust.

Bake at 350°F for 30 minutes.

Tips for Dosing Cannabutter Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes.

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LET us sHOW YOu

Home.

classics style

Irene Cameron Sue Stewart sales representative sales representative

613-551-1589 613-361-7026

Cornwall Realty Inc., Brokerage Each office independently owned and operated

Never Go out of

C o r n wa l l

44 PITT STREET (613) 936-6666 www.axxISoPTIcal.com

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www.cornwallseawaynews.com

Ughh ...

I hate mondays! pagne on

"I only drinnsk .chWhamen I am in two occasio ( love, and when I am not.”

-Coco Chanel

Make plans

with bestie for

Wild Wing Tuesday Finish report for Boss (...he wanted it on monday while enjoying

Wine Down Wednesday

Text bestie remind her about

Martini Madness Thursday lf is the “Life pitesrebinge.” pro -Julia Child

Long week ...meet my babe for drinks at the

Best Burger Bar in Town

www.cornwallseawaynews.com

155 Pitt Street, Cornwall 613.933.9112

www.truflesburgerbar.com @truffles_burger_bar TASTE 2018

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Chef’s PiCk Chef Fabien hops & Barley restaurant & lounge

ChiCken & Brie Melt with CranBerry Mayo IngredIents: 1/2 Granny Smith Apple 1/2 Small wheel of Brie cheese 1 chicken breast 1/2 cup of mayonnaise 2 tbsp of cranberry sauce 1 Ciabatta roll (or any bread of choice) 2 slices of thick cut smoked bacon Arugula Salt & Pepper Method: • Season chicken breast with salt and pepper. Bake in oven at 400˚F until internal temperature of the chicken breast reaches 165˚F. • Bake or pan fry bacon to desired doneness, pat dry of grease with paper towel.

• While the chicken is cooking prepare cranberry mayonnaise.

Combine mayonnaise and cranberry sauce, mix until well incorporated. Season with salt and pepper to taste.

• Toast ciabatta bun (or bread of choice) • Thinly slice apple and cheese • Slice chicken breast in half to have as flat of a surface to build your sandwich.

• Place apple, bacon and brie cheese on top of your cut chicken breast. Bake under broiler until cheese is completely melted.

• Spread desired amount of cranberry mayonnaise on both sides of the bun.

• Place a bed of arugula on the bottom half of the bun.

• With a spatula, place your chicken, bacon, brie and apple on top of the arugula.

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www.cornwallseawaynews.com

Create new memories here.

From eclectic shops and restaurants to unique festivals and the picturesque Waterfront Trail, Cornwall is full of experiences worth discovering.

CornwallTourism.com has an extensive online calendar of events in addition to timely stories on what’s happening in Cornwall and area.

Check out our website for information on attractions and amenities, in addition to a full list of local accommodations.

CornwallTourism.com

A better trip is only one click away! www.cornwallseawaynews.com

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Humble Beginnings Brewing Co. is an Eastern Ontario small batch brewery, taproom, bottle shop and beer garden located in the Township of South Stormont.

From humble beginnings come great things.

25 Thorold Lane Ingleside, ON 613-522-0725 Check our website for current Taproom and Bottle Shop hours www.humblebeginningsbrewing.ca info@humblebeginningsbrewing.ca @hbbrewingco #workhardstayhumble

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There is no canvas more personal than your own skin. Simon Ackroyd has been a tattoo artist for eight years and has some tips for those for people thinking of getting their first tattoo.

“I think people shop for tattoos the wrong way,” said Ackroyd. “They find an image on their phone and ask the artist to reproduce it. It is very impersonal.”

Ackroyd recommends visiting a tattoo shop first and talking to the artist about what they can do, and what the customer really wants.

“I like it when they’ve done their research on the artist,” he said. “Tattoos are a very brick and mortar business. If the customer isn’t in to get a tattoo, the artist will at least be able to give them some advice, so they know what they need when they come back.”

Ackroyd said that lately especially, his newer clientele tends to be female and tends to be more mature.

“We are in a #MeToo generation,” he said. “People are more easy about getting tattoos and I’m seeing a lot more women in their 40s and 50s.”

Ackroyd gave some tips for customers

on what to be ready for when they do come in for their first tattoo.

“Be well rested and have a sugary drink with you,” he said. “Some people come with their whole squad, but you only have one hand to hold.”

He also explained that some customers don’t fully appreciate the amount of time it takes to do a big complicated tattoo, saying that a full sleeve could take up to 20 to 30 hours.

Ackroyd also has some tips for those who get nervous when coming in for their first tattoo.

“There is something about tattoo shops that scares people or puts them on edge,” he said. “Once you get to the shop and see the environment and the sanitary steps we take, that usually helps put people at ease.”

“I think the biggest thing is it is a personal art form and very face-to-face,” he continued.

Ackroyd said he did his first tattoo when he was 13-years-old, but has been working professionally for eight years. Ackroyd himself says that he has between 60 and 70 tattoos. www.cornwallseawaynews.com

Savour the

SDG is your destination for locally crafted wines, perfect for pairing with local SDG ingredients.

Discover WhereOntarioBegan.ca

SDG

Flavour www.cornwallseawaynews.com

stonecropacres.ca

smokiesgrapes.com

stonehousevineyard.ca

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Savour The

sdg

Flavour CharCuterIe bOard

IngredIents Figaro topped with pecans and maple syrup Celtic Blue Cheese Lankaaster aged gouda Ale aged pub cheddar Mixed cured meats Crackers & pretzels Seasonal fruit including grapes, apples and pears drizzled with honey Red peppers and tomatoes Fresh basil and rosemary Red pepper jelly Paired with a wine from one of SDG’s three wineries.

Arrange on a wood platter for guests to enjoy!

steak and summer salad

Barbequed beef filet with seasonal greens and edible flowers including nasturtiums and borage.

IngredIents 2 large garlic cloves, pressed 1-3/4 teaspoons coarsely ground black pepper 1-1/4 teaspoons coarse kosher salt 1 2-pound 1-1/2-inch-thick top sirloin steak Nonstick vegetable oil spray Seasonal greens & edible flowers including nasturtiums and borage PreParatIOn 1. Mix garlic, pepper, and 1-1/4 teaspoon coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.

2. Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.

3. Mix seasonal greens and edible flowers in a large bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Top with your favourite salad dressing.

where tO sOurCe lOCal sdg IngredIents: Wightman Sugar Bush Glengarry Fine Cheese Fauxmagerie Zengarry Kirkview Farms Against the Grain Just Farms Smyth Apple Orchard honey from the Glen

where tO sOurCe lOCal sdg IngredIents: Greg’s Quality Meats The Community Market Morrisburg Farmers’ Market Bonville Garden

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www.cornwallseawaynews.com

where tO sOurCe lOCal sdg IngredIents: Cannamore Orchard Avonmore Berry Farm Martintown Mill

rhubarb strawberry PIe IngredIents Crust 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup 1/2 cup cake flour 3 teaspoons sifted powdered sugar 1/2 cup butter-flavoured shortening 1/4 cup salted butter Pinch salt 1 egg 2 teaspoons vinegar 1/4 cup ice cold water

FIllIng 3 cups chopped local rhubarb 3 cups local strawberries 1 cup of white sugar 2 tablespoons cornstarch Pinch salt Crumble 3/4 cup all purpose flour 1/3 cup brown sugar 6 tablespoons cold butter

Crust PreParatIOn 1. Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.

2. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible.

3. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

FIllIng PreParatIOn Preheat oven to 375˚F. Mix rhubarb and strawberries with sugar, cornstarch, and salt.

Pour filling into prepared pie plate.

Crumble PreParatIOn Mix flour, brown sugar, and cold butter until the mixture resembles crumbs. Sprinkle topping over pie.

Bake at 375˚F until crust is golden approximately 1-1/2 hours.

butternut squash sOuP

where tO sOurCe lOCal sdg IngredIents:

www.cornwallseawaynews.com

Marlin Orchards & Garden Centre Sand Road Maple Farm Wightman Sugar Bush harmonia Acre Farm

IngredIents 1 large butternut squash 1 onion 2 cloves of garlic 4 cups vegetable broth 1 tablespoon of maple syrup Pinch nutmeg PreParatIOn: Preheat oven to 425˚F 1. halved and seeded, drizzle olive oil over the butternut squash and oven roast open side down for 45 minutes on baking sheet or pan. When complete scoop out flesh, discard skin and set aside.

2. In a pot sauté onion and garlic in olive oil, add 4 cups vegetable broth, roasted squash, 1 tablespoon maple syrup, pinch nutmeg, salt and pepper to taste.

3. Simmer 15 minutes and transfer to a blender.

Add 2 tablespoons butter and blend until smooth.

WhereOntarioBegan.ca| 21 TASTE 2018

FOOD, BEER & EXPERIENCE is our CULTURE

EsTaBLIshED IN 2006

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158 Pitt st, Downtown Cornwall Located in the heart of the City For reservations 613.938.8844 www.schnitzels.ca

www.cornwallseawaynews.com

Hops & Barley Restaurant & Lounge - The Land & Sea Burger

TRAVELLINGWItH theTASTETOUR SHOWCASING THE BEST FOOD & DRINK AROUND

One year ago, TASTE magazine launched with the mission of showcasing the best in food and drink from around Cornwall and the United Counties. TASTE is more than a print magazine, it is a year-long showcase of everyone’s favourite dishes.

“When we launched TASTE Magazine, we knew we wanted the brand to have a life of its own,” said TASTE Tour’s Top Chef Patrick Larose. “Our goal was to implement creative ways to showcase food culture in our area. Taste Tours has started to do that. The response of continued support for the Poutine and Burger event shows how hungry Cornwall is for more. That’s why we will be implementing even more tours. You can look forward to seeing our 3rd Taste Tour before the end of the year.”

The TASTE Tours have been a journey through the delicious and the creative.

Hmmmm … where to? You never know where the ‘Taste Buds’ are going to go next. Stay tuned for the next Taste Tour.

www.cornwallseawaynews.com

Poutine: In May, TASTE Tour started with the Poutine Edition.

This edition saw seven unique takes on the iconic Canadian dish,

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Sheep’s Head - Southern Fried Chicken Queso Poutine

Truffles Burger Bar - Truffle FamJam Burger

Rod’s Fry Shack - Got the Munchies Poutine

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including, the delicious medley that was Rod’s Fry Shack’s Got the Munchies Poutine, the Southern Fried Chicken Queso from Sheeps’ Head and the smoked brisket, leeks & red onion of the Jet Set Pub’s poutine. The TASTE Tour: Poutine Edition was a great opportunity for local chef’s to roll-up their sleeves and get creative with this otherwise basic meal.

Burgers: In August, the best burger builders in town were challenged to design a new dish with all of the deliciousness and creativity that they could fit between two buns.

Ten restaurants across Cornwall participated this year, and hundreds of burgers were sold and enjoyed.

The contest resulted in some truly unique creations including the Curry Bramb Burger from Schnitzels European Flavours, and the MONSTROSITY from the Jet Set Pub that was stuffed with cheddar cheese, wrapped in bacon and topped with a deep-fried pepper.

There was even The Bunker Burger from Summerheights that was topped with peanut butter.

TASTE Hacks: Want to learn about how to make that perfect snack? Or are you looking for something more unusual?

TASTE Hacks is an interesting adventure into creating unique dishes with local ingredients.

This season, the TASTE team introduced the first TASTE Hack, using doughnuts from Cake’s & More Bakery to create ‘S’mores Doughnuts”, which proved to be so popular that Cakes & More was inundated with doughnut sales.

The TASTE Team hopes to provide more hacks throughout the year.

“Having thirteen years’ experience in the hospitality industry I’ve seen a lot of talent go unnoticed,” said TASTE Tour Sous-chef Matthew Girgis. “TASTE Tours gives a level playing field and shines a light on some unlikely kitchen heroes. It gives them a platform to express their passion in the form of food. I am very grateful to have worked alongside some of these people and now working with Seaway News, I am able to help promote their love for the culture. Stay tuned for more TASTE ventures. We’re not slowing down anytime soon.”

Where will the TASTE Tour stop next? Will they climb Candy Mountain? Dive into a Sea of Soup? Swing by Steak City? Or will they finally visit a staple location synonymous with Cornwall, Pizza Ville! Only time, and the creativity of the TASTE Team will tell.

www.cornwallseawaynews.com

expeRIence ouR 25 cAnADIAn cRAFt beeR pAsspoRt, 100 whIskIes FRom ARounD the woRlD, locAl AnD InteRnAtIonAl DRAFt beeR AnD An IncReDIble pub FooD menu.

restaurant pub & patio

www.cornwallseawaynews.com

FRIDAY nIght RIb Fest sAtuRDAY nIght ItAlIAn buFFet sunDAY bRunch

located at NaV ceNtRe TASTE 2018 | 25 1950 montReAl RoAD, coRnwAll 613-936-5085

THE

Brings Exciting & UniqUE EvEnts to cornwall

3 9

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www.cornwallseawaynews.com

NAV CANADA 7529923.PDF

There are a variety of events held at this premier facility year-round. From the Beer, Bourbon, BBQ, and Blues festival that premiered this summer to the third annual Wonderful World of Whisky Show returning March 2019, the NAV CENTRE is always innovating and creating unique events for Cornwall.

The Wonderful World of Whisky Show attracts talented and knowledgeable whisky experts from around the country as well as casual connoisseurs.

The Wonderful World of Whisky Show showcases different whiskies from around the world by pairing them with conversation, food, and specially selected Master Classes to give attendees the ultimate whisky experience.

Different tents allow people the opportunity to “travel” the world of whisky and discover new favourites. Davin de Kergommeaux, founder and chairman of the Canadian Whisky Awards, commented that he had never been to a whisky show where all the whiskies were organized according to country of origin.

“We’re being recognized as a stop on the whisky festival tour for whisky experts across the country,” said Ian Bentley, Director of Conference Services and Food & Beverage at the NAV CENTRE and Founder of the Wonderful World of Whisky Show.

This year’s event will take place March 21, 22, 23, 2019.

“We are starting the show off this year with a unique whisky dinner. We’re going to bring in some special experts to host the event,” said Bentley.

“On Friday afternoon, we’ll have some master classes and some really strategic things to draw people in. Furthermore, the Jet Set Pub will have live music and give people a chance to meet with these whisky experts in a casual atmosphere.”

This past year’s Master Classes included a class for “The Whisky Explorer” presented by Cornwall’s own Mike Brisebois, Kilchoman – A Liquid History with Emmett Hossack (whiskeyscores.com), the Lost Taste of Speyside with Bill Somerville, Whiskey Family Feud with Whiskey Lassie, Johanne McInnis and many more.

Each year, the number of Master Classes has grown and the classes planned for 2019 will bring the Wonderful World of Whisky Show to the another level.

The first half of 2018 was busy for Ian and his team at the NAV CENTRE as they moved from the taste of whisky in March to the taste of summer in July.

The second ever Beer, Bourbon, BBQ, and Blues will be held on July 13, 2019 and looks to build upon the already successful formula created in 2018. More than 2,000 attended the inaugural event.

It will be exciting to see what’s next for Cornwall and SD&G at the NAV CENTRE.

1950 Montreal Road Cornwall 613-936-5085 www.navcentre.ca www.cornwallseawaynews.com

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BARTENDER CONFESSIONS

Stef Champagne reveals some of the wisdom he’s acquired in his years behind the bar.

TM: Tell us about your first bartending gig?

SC: It was at City Limits at the end of Pitt Street about 15 years ago. I guess it was a little bit nerve-wracking. It was something new and it was opening night and it was packed. I was kind of like pretending like I knew what I was doing.

But it went really well.

TM: What are some bartender secrets customers don’t know?

SC: When it comes to drinks I guess it’s that people think we know what people like all the time. They’ll tell me they want to do shots and to give them something good. I just make the recipe for what I think will go well – and when they ask what it’s called I just make up a name. But then they ask for it again and I forget the name (laughs).

TM: Has anyone tipped you with something other than cash?

SC: Yes…and I’d rather not say. It’s part of the night life.

TM:People tell things to their bartender that they wouldn’t even tell their best friend. What’s the strangest

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thing someone’s ever told you?

SC: One I’ve heard a lot is related to infidelities. People will be sitting at the bar and they will say they just cheated on their partner, or their partner cheated on them. Sometimes I feel like I know the person already – so I feel bad.

Sometimes it’s hard to stay neutral.

TM: Do you have any moves? You know, like Tom Cruise in Cocktail?

SC: I tried it a few times, but it’s been kind of unsuccessful. For me when it’s busy like that, I’m quick. I can make like five drinks at the same time when someone else is making one – and that comes with experience.

TM: You’re starting a bar on a desert island and you have the basic booze and mixers – what’s the next thing you need?

SC: Lots and lots and lots of ice.

Nobody likes warm drinks. It’s called ice management.

TM: Have you had any celebrity sippers?

SC: There’s a few. When I ran the Yuk Yuks Comedy Show, there were a

few comedians that some people might not know - like Darren Frost and Kenny Robinson. And when we had Liftoff, Our Lady Peace’s Raine Maida came in and I was like where’s Chantal Kreviazuk?

TM: What’s the best (or worst) pickup line you’ve ever heard?

SC: I think I’ve heard it all. When I hear them, I’m like, really man?

TM:What is your personal go-to drink?

SC: Bloody Caesars or vodka water.

Vodka water is nice because it’s a refreshing drink and I never get a hangover from it. And bloody Caesars are just fun - you can make them with whatever you want. Vodka, gin, tequila and again it’s all about the garnish.

Some serve it with pepperoni sticks, chicken wings or olives – it’s like dinner and a drink.

TM:What’s your hangover cure?

SC: Breakfast Caesars. It’s just a double (laughs). Maybe it’s the clamato juice – I’m not sure if it’s a myth, but they say the clam juice nurses the hangover.

But I think it’s the double vodka. www.cornwallseawaynews.com

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Chef’s PiCk Pastry Chef agata - nav Centre

Pavlova with aPPles and nuts Meringue cakes 6 eggs whites Pinch of salt 250g of fine sugar 1 tsp. of lemon juice 1 tsp, of corn starch 1 parchment paper All ingredients should be room temperature.

Draw 2 circles (21cm each) on the parchment paper. Mix egg whites with salt, whip until soft peaks. Start adding sugar gradually. Meringue should be thick and shiny. Add lemon juice, whip.

Finally, gently mix corn starch. Divide mix onto 2 circles. Heat oven to 300˚F. Put in meringues and immediately reduce heat to 250˚F. Bake/dry for 1 hour & 45 minutes - 2 hours. Turn off the oven, let cool for few hours or overnight. apple filling 4 apples 2 tbsp. of lemon juice 2 tbsp. brown sugar 1/2 tsp. cinnamon Toss apples with other ingredients. Cook them on medium heat, stirring until soft. Let cool. pecan in Maple syrup 80g pecans 1/4 cup maple syrup Pinch of salt Mix pecans with maple syrup. Boil for 2-3 minutes until syrup almost boils off. Cover the nuts and spread them on parchment paper and sprinkle with salt. asseMbly Caramel sauce of your choice 250ml of whipped 35% cream Place one meringue on the platter, put half of the whip cream on top, half of the apple on top and half of the nuts. Drizzle with caramel sauce.

Cover with the second meringue and repeat the process. Drizzle caramel on top and let cool for 30 to 60 minutes and serve.

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e c i p S

up your life

kim Sabourin of laura’s the art of living & giving started curating hard-to-find spices and herbs when she found she could not find them locally. With kim’s love for food and travel, she decided to blend the two passions together and contact farmers in her travels who could supply her with superior products, that she and others would love, with spices such as merquén from chile, wild organic dill pollen from california, wild red juniper berries from turkey to only mention a few. kim would love to share her ideas and quality spices with everyone.

Spicy Merquén cheeSe Ball/Spread 250g Philadelphia cream cheese 1 Large shallot minced 2 Cups of shredded old cheddar cheese ½ Cup finely grated parmesan cheese 2 Tbsp of merquén spice (available at Laura’s) Juice of 2 limes

Organic Salt. PePPer

Directions: Mix all ingredients together. You can roll cheese ball in finely chopped cilantro or parsley for visual appeal.

Silk cut chili

Can also be great in a stuffed jalapeno pepper wrapped with prosciutto then stuffed into chicken thighs. Garnish with cheese and herbs.

From Kampot, Cambodia (Best Pepper in the World)

Aleppo Style from Turkey

lebaneSe Zaatar

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Over 5,000 sq. ft. Of shOpping-plan tO spend the day!

1140 Brookdale avenue, Cornwall 613-936-1777 www.lauras.ca TASTE 2018

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…and some like it cold—even for breakfast.

No matter what time of the day you like it …

Cornwall pizza is hands down the best!

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COVER STORY

Riverside Special

cornwall’s greatest export SORRY FANS …IT’S NOT RYAN GOSLING!

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Fans can cross off the likes of Doug Carpenter, Moe Racine and Dale Hawerchuk as some of the best in professional sports who got their starts in the Seaway City.

Our best, most popular and easily the tastiest part of Cornwall to travel the world is our pizza.

We’re talking the ‘real’ Cornwall pizza. An inch thick, with cheese, green peppers, mushrooms and pepperoni fighting for room atop freshly-baked crusts that haven’t changed since the first pie left the oven decades ago.

But to whom do we owe this eternal blessing?

Not unlike the great pizza debates that have raged in this city (Riverside vs. North End, Olympic vs. King George, Louis vs.

Napoleons) there is a bit of mystery about where our beloved pizza got its start.

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The McDonald’s travel from Iroquois to get their fix of Cornwall pizza

But when pressed, most pizza aficionados still around to tell the tale point to a quintessential mom-and-pop operation that was once located near the corner of Brookdale Avenue and Ninth Street.

Cornwall pizza shares its DNA with Zappia’s Restaurant – a more fitting name for a pizza joint you’ll never find.

But things didn’t start out easy for Zappia’s and its date with a cheesy destiny.

“We couldn’t give it away,” said Frank Zappia, son of the late Giuseppe and Anna Zappia who helped put Cornwall pizza on the map by way of Calabria, Italy, their home overseas before making the move to Canada. “We sold tons and tons of spaghetti, but the pizza was very difficult.

“It took six months to a year for things to change. People began to sample it. They’d try it with pepperoni, a little all-dressed. And then when you would see them come in as a group they would order three different kinds and sort of share them.

“But after a year we had to get a second oven. It was just ridiculous.

There was only one line on our phone and the thing was just ringing off the hook.”

For about a decade Giuseppe, an Italian immigrant, and his family which included Frank and six siblings operated the business, each

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one helping out in one or more areas. The pizzas were made from scratch and cooked on a stone slate starting in 1960. But if you think you could jump into a time machine and go back 58 years and enjoy a slice that would resemble something similar today, think again.

“The pizza today is nothing like our pizza,” said Zappia. “Our dough was firm, our sauce was made from fresh tomatoes. And when we couldn’t keep up, the tomatoes we got were from Italy.”

For about three years, the family operated a second restaurant across town, then resumed a single location until about 1973. New owners carried on the business as the Olympic Flame. The building itself was consumed by fire on Oct. 23, 1975.

Aside from amazing pizza, the Zappia family also created another enduring Cornwall tradition –

Check out these anecdotes from pizza fans who can’t get enough of our slices.

Cathy Heenan: “My niece lives in Norway. When she comes home her first meal is usually Riverside.”

Chantal Ouimet-Thompson, who now makes her home in Kingston: “I love Cornwall pizza and often (very often) bring back Olympic pizza when we visit. I also have Olympic pizza and their poutine every time I go visit.”

Wendy Zettler: “When we go out to Edmonton to visit we always have to bring an all-dressed Riverside pizza or two.”

Jamey Loucks: “When we lived in Apple Hill but worked in Cornwall I would often call, order, and pick up a North End pizza and poutine for the family.

To this day I still remember the phone number to order.”

C o r n wa l l

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arguing about where the best pie can be found.

To be fair, there’s no correct answer.

We’re firm believers that if you’ve got a hot slice in front of you then life is grand.

But that hasn’t stopped the masses from attempting to find a consensus.

Not unlike the never-ending debates of Star Wars vs. Star Trek, Apple vs. Android and Marvel vs. DC, Cornwall foodies have duked it out over pizza for years.

“Growing up in the north end we were a North End or Olympic family,” said Chad Paquette, a Cornwall native who now makes his home in Ottawa. “However, once I began dating and eventually marrying my wife, she converted me to Riverside.”

And like many former residents, Cornwall pizza is a staple when they return to the Seaway City, or when friends and family make the trip to pay a visit.

“There’s nothing like it here in Ottawa.

Every time we go back home to see the family we always bring some back,” said Paquette.

Ditto Casey Nicholls, who grew up in Cornwall but now makes his home in South Carolina. His pizza of choice?

“Cornwall Barbecue pepperoni with bacon,” he said, with lips a-smackin’, adding his mother Judy has a standing order to bring a pie whenever she visits.

“She always has – by request.”

Even Cornwall’s fire chief, Pierre Voisine, has helped spread the word (and the taste) of Cornwall’s world famous pizza.

“Last year while at a meeting at the Ontario Fire College, I met a deputy chief from another city,” he recounted. “When I told him where I was from, he had me promise to bring two large pizzas from Riverside the next time we are to go to the college...6 hours away. He apparently happened to stop in for pizza many years ago and never got over it.” www.cornwallseawaynews.com

Helen Karitsiotis has been working in her family’s restaurant since she was 18-years-old.

Her father was a chef at the old King George restaurant when it was on the corner of Second and Pitt St. and after the fire burned down the original, he opened his own King George on Montreal Rd. to carry on that establishment’s legacy.

Helen had been working in management and bartending positions at restaurants in Ottawa for several years before returning to Cornwall with her family.

Helen’s parents are still actively involved in the restaurant, although day-today management is becoming her responsibility.

Helen says that the reason why she has worked in the service industry all her life is because she loves people.

“I’ve been doing this since I was 18 and I couldn’t imagine sitting behind a desk,” she said. “You feel at home here. It is really casual and friendly. Most of our customers are regulars.”

She says that at home feeling extends to her “It is a family and we want to staff. be sure we put “It is a family and we out a friendly want to be sure we put atmosphere” out a friendly atmosphere,” she said. “We put a lot of love into everything we do. Our staff is like family and some have been here for years.”

Helen said that one of their signature dishes is their pizza, and that customers as far away as Ottawa, Brampton and Calgary crave their pie.

“People ask for frozen or half-cooked so they can take it and cook it at home,” she said.

Helen’s husband is also involved in the family business and she has two kids, seven, and four.

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Located in Best Western Plus Parkway Inn

1515 Vincent Massey Drive, Cornwall, Ontario P: 613-932-0451

About Thyme

About Thyme offers homemade meals to those who are on-the-go in the local community. Our menu varies from week to week, and includes soups, salads, home comfort foods and international fare. Our effort is focused on using local suppliers in order to prepare “nutrilicious” meals - nutritional and delicious!

Henderson’s

your neighbourhood grocery store, with a traditional butcher shop, in-house bakery, coffee shop … and more!

187 Military Road South, Lancaster 613-347-1958 www.hendersonsgrocery.ca 40 |

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Taste Our region is recognized for numerous, tasty specialties. With a plethora of local talent, we decided to venture on a sweet tour of a few highly praised bakeries to satisfy our sugar cravings.

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Taste

Pam Phillips

Strawberry Pie Avonmore Berry Farm

The Avonmore Berry Farm annually produces 20 acres of fresh fruits and vegetables that are sold and enjoyed throughout the region. The farm, owned by the Phillips family, is not only known for its family friendly atmosphere but also its bakery and pantry items.

Located North of Avonmore on County Rd. 15 and Fourth Rd., the farm offers fun activities, like berry picking, apple picking and scenic photo opportunities.

The farm bakery is famous for creating homemade fruit pies, including strawberry, pumpkin and apple.

Muffins, biscuits and an assortment of authentic jams are also popular items on the Pantry menu.

The farm’s season begins in June and concludes at the end of October.

Maple Date Squares Love Love Food

Doughnuts, Riley’s Bakery

Riley’s Bakery has been a landmark in the City for decades. Owners of the bakery, Ana and Rob Curran, pride themselves on running a true, mom-andpop business for the past 30 years. Cornwall Tourism has featured a creative design of the popular Pitt. Street bakery on T-shirts.

According to Rob, the bakery’s biggest claim to fame is their sandwiches, with all breads and buns baked in-house.

“I guess that’s what makes our sandwiches pretty popular; you can’t get fresher bread,” said Rob. Over the years their menu items have evolved, with Ana creating pastries, cheese cakes, cannoli, tarts, doughnuts and more. The bakery also takes several custom orders, often creating pies and cakes for special occasions.

Plain, old-fashioned doughnuts are made by Ana every morning. The slow baking process limits the amount of doughnuts made, which explains why the item is a hot commodity and always in high demand.

“Our secret to success is keeping things simple,” said Rob. “Riley’s hasn’t changed too much in the last 100 years.”

Rob believes that the full Riley’s experience involves waiting in line in a warm, family oriented bakery to finally indulge in a homemade treat.

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Located in the heart of downtown Cornwall on Pitt St., Love Love Food Café, Bistro and Bakery offers numerous trendy desserts and specialties to compliment their hearty coffee, lunch and breakfast dishes.

One of the first things owner Tony Lacroix ever made at the Café was one of his most popular dessert items: maple date squares.

“People like the thickness of date,” said Lacroix. “I call it a traditional date square but we put maple syrup in there to give it a different flavour.”

The large, rich squares are sought after by individuals from as far as Toronto and Montreal, who will request an entire pan a week in advance so they can freeze and savour the squares until they return to the city.

Lacroix said the crumb is made with flour, oats, brown sugar, baking soda, salt and a healthy amount of butter. Dates are cooked in lemon juice, maple syrup and water until they reach the perfect consistency; then they are combined and baked. www.cornwallseawaynews.com

Mille-Feuille Cakes & More

Cakes & More is the only bakery in the city to make fresh, homemade Mille-Feuille, which is a traditional French pastry.

The layered, flakey pastry is comprised of homemade custard, ‘whippy’ and glazed icing, topped with German chocolate.

According to staff, the melt in your mouth dessert is difficult to find today because it is very expensive and challenging to make.

Cakes & More, owned by Gilles and Shannon Gaudet, is located in the Eastcourt Mall. The bakery offers breads, cookies, numerous pastries and muffins, as well as customized cakes…and more.

Empire Cookies, Muir’s Bakery

In 1929 Muir’s Bakery called Montreal, Quebec home. Now, the traditional familyrun business has called Maxville home for over 20 years.

Owned by Cheryl and Ronald Latimer, Muir’s draws customers from all across Eastern Ontario and Western Quebec. All dough, jams, icings and fillings are made by hand, following traditional Scottish family recipes.

Muir’s is famous for numerous items, including meat pies, haggis and sausage rolls. For a famous sweet tooth pick, the shortbread Empire Cookie is always in demand.

“We make lots of them,” said owner Cheryl Latimer. “They’re a Scottish tradition. A lot of people grew up with them…it’s a memory that brings them back to your childhood.”

The shortbread Empire Cookie is filled with a home-made jam and topped with a sweet icing.

Ali Latimer

Sweet Tooth Butter Tarts - sold at Henderson’s Grocery

Operated out of a quaint, 1930s building, Henderson’s Grocery has been a staple in the community of Lancaster for over a decade.

Owners Donald and Sylvie Longtin thrive on their passion for customer service and baking. Several fresh pastries and breads are made by Donald. His famous garlic bread makes a delicious pairing with an assortment of soups and salads made by Marie-Pierre Bernier of About Thyme.

Complimentary to the delicious pastries prepared in-house, Henderson’s sells highly praised butter tarts, made by Fowler Farms/Sweet Tooth Bakery. The plain, pecan and raisin butter tarts have been denoted by some as the world’s best.

“The recipe they use just keeps bringing me back,” said Rick Shaver, General Manager of Cornwall Seaway News. “The butter tart crust is nice and flakey and the inside melts in your mouth.”

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We pride ourselves on our outstanding service and our wide-range of mouth-watering menu items, served in a warm setting.

Let us charm you with our welcoming staff and tasty meals and turn your evenings in pure delight.

1140-A Brookdale Avenue, Cornwall 613-933-7000

Good food Bring your own wine Au Vieux Duluth all the time

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CONCERTTHROWBACK CORNWALL’S LINK TO MUSICAL TALENT

Cornwall’s talent for producing talented musicians knows few boundaries. Our own Roy Nichol is the drummer in Canadian supergroup April Wine. Mark Day, a guitarist with few equals, at one time parlayed his love of music into a job producing videos and creating guitar rigs and amplifier modifications for performers like Eddie Van Halen, George Lynch (Dokken) and The Offspring – to name a few.

But our love of music over the years has also resulted in Cornwall becoming a popular location for shows performed by world-class artists.

Burton Cummings (who also happens to be Canadian) wowed the crowd at a Lift-Off performance in Lamoureux Park. Ditto Our Lady Peace and 54-40.

Alice Cooper performed here in 2006 at the Ed Lumley Arena. Back in 1984 it was Neil Young. Charlie Pride ushered in the construction of the Cornwall Civic Complex with back-toback sold out shows in 1976.

And if one goes waaaaaaaay back, Duke Ellington and his orchestra filled the Cornwall Community Arena in 1944. Tickets were only $1.50, or $1 if you were a member of the service and wore you uniform.

There’s even a rumour that the King of Rock ‘n’ Roll, Elvis Presley, secretly spent a night at the Cornwallis Hotel

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whilst in the midst of a cross-Canada tour.

Over the years the likes of the Barenaked Ladies, Bryan Adams, Rita MacNeil, Rush, Celine Dion, Kim Mitchell, Great Big Sea and hard rockers Helix have played shows in the Seaway City.

Cornwall’s musical history also includes a liberal dose of production value. Compo Records, part of music giant MCA, opened a plant in 1963 in Cornwall at what is now the intersection of County Road 2 and Boundary Road.

In 1969, the 57,000 sq.-ft. plant employed 300 people on a three-shift, five-day per week basis. At the time, a number of records sold in our country were manufactured here in Cornwall, including the likes of the Beatles.

Beatles albums produced in Cornwall include Rubber Soul, Sgt. Pepper’s Lonely Hearts Club Band, Abbey Road, Let it Be and others. Capitol Records soon realized that the RCA Victor Smiths Falls plant, which was older and using less modern technology, couldn’t keep up with demand, so work was sub-contracted to Compo Cornwall.

The Cornwall plant could complete the production process in less than a day at a time when 48-hour delivery was paramount.

With files from the Cornwall Community Museum. www.cornwallseawaynews.com

For easy party prep that delivers big on flavour, serve a selection of cured meats and artisanal cheeses.

A charcuterie board requires minimal effort but has something for everyone—and the no-cook factor means you can spend more time greeting guests and less time in the kitchen.

PC Gigantico Black Tiger Shrimp PC Mild Shrimp Sauce PC Black Label Olives Stuffed with Red Peppers PC Splendido Mild Genoa Salami PC Splendido Calabrese Salami PC Splendido Prosciutto PC Black Label Fig Cabernet Wine Jelly PC Hot Red Pepper Jelly PC Rosemary Crackers PC Black Label Whole Kalamata Olives PC Double Cream Brie

Keep it

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Fun 23 Ninth St E, Cornwall, ON 613-938-7422

All ingredients available at

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The Lee sister duo graced the local bar and restaurant scene during the summer of 2018 and also performed at private functions, like weddings and parties.

The sisters started singing together about four years ago when Kelsey worked at the Cornwall Golf and Country Club and was encouraged to perform one evening during the summer. Kelsey asked her oldest sister Erin to perform with her on stage during the three-hour show and the turnout of the evening exceeded everyone’s expectations.

Since then, the sisters have been asked to perform one evening every summer at the club.

During the summer of 2018, they decided to bring their talents to various events across the region, performing at Truffles Burger Bar, Esca Gourmet Pizza + Bar, O’Neill’s Pub and more.

Kelsey, who is also the General Manager of Dream Birthdays Cornwall, has been taking vocal and piano lessons throughout her life. She achieved her undergraduate degree in Music from Carleton University in the spring of 2018, with a specialization in performance voice. Kelsey started a postgraduate degree in Music Management at Humber College in Toronto during the fall of 2018.

Erin, who is the founder of I Heart Art, achieved a degree in Fine Arts and teaching from the University of Ottawa before teaching at an academy in England. Now teaching locally, she practiced singing with her sister every night of the summer who helped her improve her technique. Aside from singing in a high school choir, Erin taught herself how to sing. Growing up, Erin was a champion highland dancer who achieved many successes across the continent.

“We have such an honest relationship and we’re so supportive with each other,” said Kelsey. “We know each other so well…it’s just so much fun.”

To inquire about performances and learn more, visit Lee Sisters Music on Facebook.

Mena Hardy of Cornwall has been belting out her favourite tunes since the age of five. After learning how to play guitar at the age of 14, she launched her career locally, playing at restaurants in the city like Schnitzels European Flavours and Remington’s Deli & Bar. She then moved to Toronto where she played various shows in Southern, ON, but returned to the area in 2015.

“People really support me here,” said Hardy, who felt embraced when she moved back to the area.

“When I go out to the bigger cities, I always have somewhere to come home to.”

Most recently, Hardy has become a member of an all-girl group: Mena Hardy and the Stellas.

The group debuted on the big stage at Cornwall Ribfest on July 28 and is now set to perform at La Maison Tavern on December 22. The band has also performed at music festivals in Quebec since their debut, winning a Blues Showcase in Lachute.

Hardy is proud to be in an all female group as she believes the rock and roll industry is predominately comprised of male artists. She thinks that her band is part of a change and a more accepting trend.

On her own, Hardy has been a solo artist for over 10 years and has released two extended plays. Her first, titled The EP, was released in 2011. It’s Been Mean and Hard, her second album, was released in 2013. She enjoys playing solo and performed at Jet Set Pub in Sept.

“I love it; I get to stay in touch with the local community,” she said.

Hardy is currently writing for new music and is looking forward to booking gigs in 2019 with her new group.

Coldrift, a local Alternative/Rock band, takes pride in where they come from. On their latest studio album Home, various songs are inspired by places that band members grew up in, with local landmarks like Riverside Pizza featured in album art.

“It only fit that it’s called Home,” said JF Beaulieu, lead singer and guitarist of the band. “Our third album, we kind of came back to our sound.”

Comprised of bandmates JF Beaulieu, Dan Gadbois, Josh Hofmann, Ben Mullin and Marty Verville, Coldrift originally formed in 2012 as a fourpiece band, later adding keys upon the release of their second album. The band has played in regions of Ontario, Quebec and upstate New Yord and plans to continue booking gigs and producing music videos.

“We all came together because we like to rock out,” said Beaulieu.

The band collaborates to develop their songs, working together and creating with passion. Beaulieu, who writes all of his lyrics, traditionally bounces his ideas off of his close friend and bandmate Verville.

Local boxers Tony Luis and Joe Bowman appear in the Thirst to Win music video, released on Oct. 20. Beaulieu said that Luis plans to use a song from the most recent album as his entrance music to matches.

“We are trying to stay current and busy all the time,” said Beaulieu.

Coldrift is happy to call Cornwall home and their music is available on multiple platforms, including Apple Music, Spotify and CD Baby.

For more information, visit www.coldriftofficial. com.

Melanie Brulée is putting Cornwall on the map again with her latest album Fires, Floods & Things We Leave Behind, released on Oct. 19.

“I’m so excited for the world to hear it,” said Brulée. “I’m so lucky to have worked with some really talented folks for this record.”

The album, largely dedicated to anyone struggling with addiction, features several songs inspired by a road trip Brulée took from Nashville to Las Vegas. With a Western movie sound, mixed with some Tarantino influence the album is complete with trumpets (recorded in Mexico) and a string section.

“I found myself especially fascinated by ghost towns in Texas and the idea that you can just walk away from things that don’t serve you anymore, including entire towns. I thought about what a metaphor that is for our lives and how we really have the power to walk away from anything at any time,” she said.

Growing up in Cornwall in the 80s and 90s, Brulée was heavily influenced by mixtapes and pop-rock music.

Spending time with her mother and her mémère, Brulée was often surrounded by country music, but she didn’t fully appreciate it and her roots until she moved to Toronto.

“Cornwall has always been supportive of my career and for that I am so grateful for that hometown love,” said Brulée.

Brulée will be performing an album release show in Cornwall on Sunday, Oct. 21 at The Port Theatre. She also has upcoming shows in Toronto, Montreal, Nashville, New York City and Boston.

To find out more information, visit www.melaniebrulee.com.

Brulée’s music is available on multiple platforms, including Spotify and Apple Music.

Unique GIFTS&GADGETS ALKEMISTA ALCOHOL INFUSING VESSEL

Official Coors Light football design Great gift for sports and beer fans Makes popcorn using hot air, no oil required Top lid doubles as a popcorn bowl Kernel measuring cup also doubles as butter warmer

COORS LIGHT FOOTBALL POPCORN POPPER

an alcohol infusion vessel that facilitates the infusion of fresh fruit, spices, herbs and botanicals into your favorite (or not-so-favorite) liquors and spirits.

Find at Laura’s The Art of Living & Giving

Swedish Dishcloth 2 pack Eco friendly & compostable Can be used 9-12 months absorbs 15 x’s its weight in water equivalent to 15 rolls of paper towels Find them at Life’s Little Pleasures

Find it at Home Hardware

Perfect for cutting pizzas into slices, as well as for chopping up fresh herbs. Integrated finger guard for safety 4” Stainless Steel/Grey

Glass vessel that can be used for a pillar candle, trifle bowl, fruit bowl or fill with decorative baubles

11” Harbour Glass Pillar Candle Holder Find it at Home Hardware

kURAIDORI Pizza Wheel Cutter Find it at Home Hardware

Blue Q oven mitts

Handle the hot stuff with humour Vintage-inspired illustrations 100%cotton & super insulated Find them at Life’s Little Pleasures

For all your ‘hot’ friends.

ASSORTED HOT SAUCES

Find them at Harvest Garden Centre The cutest way to clean your ‘tators’

Light up your home with a high quality, clean burning candle from Crossroads Original Designs!

crossroads candle

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Show Rover the love this holiday season with the whimsical

falvai dog treat advent calendar

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british beer mustard

Dark British beer and coarse grains give this mustard a distinctly sharp flavour and a deliciously thick consistency!

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Provides the festive aromas of sweet apples, cinnamon, walnuts and maple Holiday-inspired metal holder to encapsulate the sleek pillar candle

YANKEE candle & SLEEVE Find it at Home Hardware

Works with many different wraps … rice paper, crepes, tortillas and even leaf wraps!

easy sushi

Find it at Laura’s The Art of Living & Giving

spud dude

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Milo & Trixie flasks

Vintage styling Flasks from classic to raunchy to rad!

Find it at Life’s Little Pleasures

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Chef’s PiCk Chef Ahmad - Truffles

THE BEST MEALBALLS EVER! 2 lbs of minced veal 1 lb of minced pork IngredIents: 2 Tbsp kosher salt 1 Tbsp ground pepper 1 Tbsp of garlic powder 1 Tbsp of onion powder 2 Tbsp smoked paprika 1 cup of Parmesan cheese 1 cup of fresh parsley 1/2 cup chopped fresh basil Half a baguette soaked in 3 cups milk.

Break it apart after 30 minutes and set aside.

Mix all ingredients and using an ice cream scoop make 3oz meatballs.

Smother in your favourite tomato sauce and cover with aluminum foil.

Bake at 350˚F for 30 minutes.

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Family Owned & Operated

Trip Advisor 2017 Awar d Winner

Specializing in HOMEMADE PASTA VEAL ~ CHICKEN ~ STEAKS ~ SEAFOOD

La vera cucina Italiana ~ Take-Out and Gift Certificates Available ~ Also open for Private Luncheon’s for large groups Open in December for Lunch Tuesday to Friday ~ Open Monday to Saturday at 4pm

– Voted Best Italian & Fine Dining Restaurant

1600 Vincent Massey Drive, Cornwall 613-938-3706 | www.casapaolo.ca

Bourgon Law

ProFESSIonaL CorPoraTIon

Exceptional legal services for Cornwall and area Criminal Law • Real Estate • Wills & Estates Corporate and Commercial 614 Second St. East, Cornwall 613-933-0059 Email: andre.bourgon@bellnet.ca

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stay… healthy fit strong 52 |

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STRENGTH TRAINING GYM & MASSAGE THERAPY 1020 Montreal Road, Cornwall 613.932.7958 www.questpts.CoM www.cornwallseawaynews.com

Food of the Mohawks The Mohawks have always lived closely to Mother Earth. Long ago the Mohawks were hunters, gatherers, trappers, fishermen and farmers. The Mohawk people have always known that they are to only take what they need from Mother Earth including plants and wildlife. They were very cautious not to deplete all of their resources to ensure that there would be enough to sustain every person in their community as well as their future generations not yet born.

Mohawk men hunted and trapped for deer, bear, turkey, rabbit and other wild game found within the areas of their territory. Everyone would benefit from the hunt and no part of the animal would ever go to waste. The Mohawks were also fishermen. There was an abundance of fish such as salmon, trout, bass, perch, eel and white-fish.

Mohawks would hunt and fish during all the seasons.

Mohawk women were the primary gatherers.

They searched the fields and forests for tuber, wild onions, dandelions, leeks, milkweed, medicines, wild greens, nuts, mushrooms and maple syrup.

They would also collect a variety of berries in the summertime beginning with the strawberry.

Mohawks were very advanced farmers and had supreme agricultural achievements. Their plant breeding methods were among the most

advanced in the world. At times, there were over 80 varieties of corn cultivated. The major successes in agriculture were corn, beans, and squash. Together these were known as the Three Sisters. When eaten together the Three Sisters provided many essential vitamins and nutrients necessary to maintain a healthy body. The Three Sisters were planted in mounds together.

Cornstalks provided support for the climbing bean vines and the squash leaves provided shade that kept the soil moist and reduced the amount of weeds surrounding the crops. Mohawk women were in charge of the gardens and the Mohawk men helped clear the fields, worked the soil with their hands and watered the crops. During the fall season the crops would be harvested and stored for the winter months.

Today, Mohawks mainly eat a Western diet and shop in supermarkets. However, many of their traditional foods survived and are eaten today, especially during celebrations and ceremonies.

Corn soup and strawberry drink are examples of traditional foods still being prepared. Despite modern conveniences, many Mohawks continue to plant their own gardens and hunt for wildlife such as deer and fish.

To learn more, visit: http://www.akwesasne.ca/ history-resources/a-cultural-portrait/

Corn, beans and squash are known to the Mohawks as the Three Sisters. www.cornwallseawaynews.com

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best

inthe world BRINGING THE BEEF TO CORNWALL

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It was an out-of-this world culinary experience, and it happened in Cornwall.

At the NAV Centre, to be exact.

Renowned American Chef Steve Brown brought his nine-course Japanese Wagyu Dinner Tour to the NAV Centre’s Stone House for two separate events in August. It was a chance to savour wagyu beef – known for its exceptional quality – in an assortment of unique dishes that complemented Brown’s first stop in Canada.

“It’s the highest quality grade Japanese wagyu beef we could bring into Canada,” said NAV Centre executive chef Luc McCabe. “We sold out. Forty people a night. We had people from Toronto, Barrie, and the other side of Montreal.”

The event was one for the record books in terms of taste and opulence.

An Ottawa food critic raved, and hungry patrons left with full stomachs and stories to recount for ages.

“It was the best beef in the world.

A lot of people were just blown away.

They couldn’t believe the marbling and texture. It’s just so white. Some of it, we

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were slicing, and it was just melting at room temperature.”

Through an Instagram follow of True Cooks, McCabe’s connection was made to Brown. Wagyu beef is considered the best in the world. There are different types, but the most familiar is Kobe.

The animal is genetically predisposed to result in intense marbling. As a result, the meat from wagyu cattle is of such high quality that prices are correspondingly high – and the meat can be difficult to come by.

The menu for the Cornwall dinner was incredible, but easily one of the most popular dishes was a beef tartar with a twist.

“We did a beef tartar with a fried quail egg and a puffed beef tendon - he literally takes the Achilles tendon from the animal and first he cures it, then he sous vides it then he slices it and then they dehydrate it. When they get it to us we deepfry it and it puffs up,” enthused McCabe. “It’s crazy – that’s where this guy is. There’s no waste of the animal.

“Just knowing these guys are at another level – it’s just crazy. And the fact that we did the first true Canadian dinner is amazing.”

The Gold Kobe Statue is for Restaurants that are certified for True Hyogo Kobe Beef.

To be True Kobe Beef it must come from the Prefecture of Hyogo In Japan. There are only about 15 in the USA.

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Approachable Agents.

Outstanding Results.

Helping you find a place to call home.

Children’s Toy Store & Baby Boutique

LAURA ELLAM

Sales Representative O: (613) 938-8100 C: (343) 370-8500 E: lauraellam@remax-cornwall.ca

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New Look ✓ Convenience No last minute trips to the wine store. Always have great wine on hand for any occasion.

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More than just cheese!

Enjoy yourself in our restaurant, our dishes showcase a wide range of cheeses in our delicious recipes cooked with the same care and attention that are the hallmarks of our products.

Always a fan favourite—our ‘squeaky’ cheese curds! Watch from the gallery as our cheesemakers prepare it right in front of you. And there’s so much more, we’ve got soup & chili and sandwiches & wraps, burgers & fries … and how can you stop in and not have one of our Specialized Poutines!!

And if that’s not enough, we’ve got ice cream and gelato.

Check our website for our Breakfast Bar hours, as well as our Restaurant and Boutique hours.

New product this year is St-Albert Cheese Spread

Delicious!

150 St-Paul St., St-Albert, 613-987-2872 www.cornwallseawaynews.com

www.fromage-st-albert.com

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Celtic Treasures

10

%

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Tartan By The Yard Sweaters, Jewellery & Gifts Dancers’ & Pipers’ Supplies, etc.

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Stay tuned and find out what the next adventure for the Taste Tour will be.

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Keep it

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Open for lunch and dinner, offering an array of delicious starters and entrees and local beer on tap.

®

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23 Ninth St E, Cornwall, ON 613-938-7422

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Pierre Doucette and son – Humble Beginnings Brewing Co.

CRAFTING cornwall&the counties THE SUDS ARE FLOWING

Craft beer – are there two words anywhere that bring a wider smile to one’s face?

The move away from large-sized breweries to smaller, locally-owned and operated craft beer outlets has been an unqualified success in the Cornwall area.

Our immediate region already boasts the likes of Rurban on Cumberland Street in the Seaway City. Humble Beginnings is

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now fully operational in Ingleside as is the Wood Brothers Brewing Company in Glen Robertson.

That’s on top of Beau’s Brewery in Vankleek Hill which has been running for years.

Rurban officially opened its tap room in March, with more space for the public to be able to grab a 12-ounce beer straight from the brewery.

Andy and Karen Rorabeck opened Rurban almost four years ago but have been home brewing for close to 20 years.

“When we were in Scotland for our honeymoon 20 years ago, we were drinking some beers of the like that we had never seen before. When we got back to Canada we tried to get some but we couldn’t, so we found out how to

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Mark Rickerd – Wood Brothers Brewing Co. make them,” said Andy.

Rurban supplies their beer to almost 25 locations throughout SDG including Stomping Grounds, Schnitzels, Esca, and the Best Western, just to name a few.

“The local support here has been fantastic,” said Karen.

It’s the same story in Glen Robertson, where Mark Rickerd’s Wood Brothers Brewing has cracked the kegs, and the market, wide open.

“Fifteen years ago, I was just drinking Coor’s Light like everyone else,” he said. “But then I tried this beer in Vermont called Heady Topper, by The Alchemist. It’s one of the top 10 beers in the world. It was like getting hooked on crack. I never realized anything could be that good.

“Up here we’re probably a few years behind what everyone wants. I want to produce the kind of beer we all go on beer trips for. It’s extremely hoppy beer.”

Wood Brothers is aiming for five hoppy New Englandstyle IPAs in its tap room, with an alcohol content of between six and 10 per cent.

Humble Beginnings in Ingleside officially opened in February this year. Pierre Doucette and his wife Susan operate the small batch brewery, taproom, bottle shop and beer garden at 25 Thorold Lane, Ingleside. Humble Beginnings has made it a priority to source only Ontariogrown ingredients for its beer, despite the fact that cheaper alternatives can be found elsewhere.

Cornwall’s brewing tradition dates back decades, but was put on the map when the St. Lawrence Brewery began operations on Water Street. That brewery closed its doors in 1920 and it took nearly 100 years for another locally-owned brewery, Rurban, to take its place.

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Andy Roreback – Rurban Brewing

www.cornwallseawaynews.com

Welcome to

Tandoor House!

We offer an authentic Indian experience in an elegantly exotic setting with a unique and sumptuous menu. Our chef offers a wide variety of succulent dishes from his tandoor oven and with a large vegetarian menu to go along with their marinated meats and fish.

There is truly something for everyone!

25 2nd street E.,Cornwall (613) 935-8777

Order online through skipTheDishes!

Fish ‘n Chips

All-You-Can-Eat Tuesdays

Don’t forget…

TACO ThURsDAYs 704 14th St. West (corner of Brookdale and 14th St.) 613-936-0169

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PRODUCTS 6

3

7

4

8

5

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1. St.Tropez Self Tan Classic Bronzing Mousse provides a natural, golden tan that’s easy to apply, long-lasting and natural looking, with even fade. Use the mitt applicator for an even finish. Available at Pure Organic Spa

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2. Layrite Original Pomade – A versatile water-based pomade that delivers great all day hold with a medium shine that rinses out easily with water. Available at Clement Barber Shop 3. MANSOAP Wet Shave Soap. This amazing glycerin based wet shave soap will provide the glide you need and the foam you want. The signature mint condition essential oil scent will wake you up with a hit of peppermint and lavender.

Bentonite clay is added to ensure the most glide possible while shea butter helps to ensure your skin is moisturized. Available at Kings & Little Ones

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4. Minerals in the Mist – Youngblood Minderal Cosmetics Made with purified water and infused with antioxidants, as well as Vitamins A and E. Each mist is naturally scented with a therapeutic blend of aromatic herbs, essential oils, and a twist of California citrus. Ideal for quick, cooling relief in hot weather, during travel, post workout and for setting makeup.

Available at Pure Organic Spa 5. Capt Fawcett’s Beard oil - a simply delightful alchemic concoction fused with sweet almond, jojoba & Vitamin E carrier oils. Available at Clement Barber Shop 6. WILD Calendula & Hemp Hand Salve - Used to help heal and protect dry or cracked skin. Using ingredients like organic unrefined shea butter, local beeswax, calendula infused olive, jojoba & apricot kernel oil, Canadian hemp seed oil & essential oils of lavender and tea tree…all geared for those hard working hands! Available at the Maker Gift Shop

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7. Mr. Gladstone Solid Cologne - natural, wax-based solid colognes designed to roam, navigate & traverse life’s thrilling paths with effortless confidence. Portable, durable and discreet, a mere dab on the pulse points has the endurance and vigor to withstand a long day’s journey into night. Available at Clement Barber Shop 8. B’VER BALM – Keep your special b’ver super soft and supple with this 100% natural aftershave balm.

Available at Life’s Little Pleasures

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9. Acne Advanced Cleansing Foam - This unique liquid-to-foam cleanser provides lightweight acne cleansing action, effectively preventing acne breakouts and clearing blocked pores. Available at Pure Organic Spa 10. WILD Facial Cleanser - This is it! The mild & awesome cleanser to help you wash away sweat, dirt or makeup. Suited for any skin type and great for even the sensitive ones. Using ingredients like pure castile soap, Rose Floral Water, Jojoba Oil, Willow Bark Tincture, and essential oils of Lavender, Tea Tree, Frankincense & Geranium. Available at the Maker Gift Shop

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11. Ground Soap - Organic bar soap that’s good for your skin.

Ground Soap uses the cold process method to bring you soap that’s moisturizing and healing using only the best ingredients.

Available at many local merchants…check out their website for a complete list of retailers.

12. Coconut Oil is our little miracle! The natural antimicrobial, anti-fungal, antibacterial and anti-inflammatory effects of Conscious Coconut Oil are working inside and out. Toss our multi-use Organic Oil in your bag for all healing properties.

Available at Pure Organic Spa

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13. MANSOAP Bar Soap– ManSoap Company cold process bar soap is handmade in small batches using all natural ingredients. The soaps consist of olive, coconut, palm and castor oils. Each oil has been specifically selected to bring different benefits to your skin and health.

TASTE 2018 | 63 Available at Kings & Little Ones

THE BEAUTY OF BREAKFAST GOOD ANY TIME OF DAY

Who doesn’t enjoy a good B&E? No, I’m not talking about break & enter, I’m talking about bacon & eggs!

There is nothing better than a good hearty breakfast at any time of the day.

Whether it’s pancakes and syrup or bacon, eggs and homefries, breakfast seems to soothe the soul and solve all your problems including your hangover.

It’s comfort food plain and simple.

Long gone are the days of going to the Fifth Wheel for the all day breakfast as now it seems that more and more establishments are offering breakfast all day. What started out as a great move by McDonalds has now extended to a good number of restaurants, diners

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and even Tim Hortons.

It doesn’t matter if you are an early riser or a late sleeper or just pulling an all-nighter, there are many choices in Cornwall and area to get that breakfast we all crave at all times of the day.

So when the craving for the comfort of breakfast hits you at any time of the day, take a drive to places such as Bourdeau Restaurant in Lancaster, Jimmy’s Restaurant in Ingleside, or Family Corner Restaurant, Glengarrian Pub, or Napoloen’s Restaurant in Cornwall. Or take a chance and stop in to a local restaurant and ask for breakfast at 1 pm and you may be surprised.

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Crush Lane’s LOVERGIRL Collection Silver Herringbone Chain in sterling silver 16” 3.5mm width Silver long Rectangular bar Pendant with Chain’ in sterling silver with 20” chain Free People plunging deep V bodysuit in terracotta AVAilAble At

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Chef’s PiCk Buffalo Cauliflower BowlS

Simply Jennifer

This hearty bowl is a regular menu item and a great substitution for buffalo wings anytime. They are gluten free, dairy free, soy free and egg free. A great alternative when wanting something different. Serves 4 and served cold.

Cauliflower “wings” 1 medium cauliflower head, rinsed and broken apart into bite size pieces 2 tbsp. olive oil Salt and pepper to taste 1/3 cup vegan butter (earth balance), melted 1/4 cup Frank’s RedHot 1/4 cup nutritional yeast 2 cups cooked white rice 2 cups mixed greens 1 tbsp. sesame seeds (optional for garnish) 1 tbsp. diced red onion (optional for garnish) 1 tbsp. diced peppers (optional for garnish) Preheat oven to 450˚F. Place cauliflower pieces on a large baking sheet lined with parchment paper.

Coat cauliflower with olive oil, salt and pepper. Roast in preheated oven for about 25 minutes, tossing occasionally to have even cooking and colour. Cauliflower should be tender but not soft.

Once done, place aside.

Meanwhile, melt the butter and Franks RedHot and toss with roasted cauliflower, once evenly coated add the nutritional yeast. Set aside.

Dressing 2 tbsp. peanut butter 2 tbsp. tahini 1 clove of garlic, minced 1/2” piece of ginger, peeled and grated 1/3 cup orange juice Splash coconut milk Blend all ingredients together, adding coconut milk a little at a time to help smooth it all out and to reach that creamy consistency. Store in refrigerator for several weeks.

To assemble bowl simply start with rice at the bottom topped with mixed greens, buffalo bites, diced red onions, peppers, and sesame seeds. I like to serve the dressing on the side. But by all means toss it all up.

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We haVe a salaD just for you.

or you CoulD

INVITE SCORES HOME TONIGHT! Visit our take-out Counter or Call for DeliVery

960 Brookdale Avenue Unit 2 A • Cornwall 613-935-7777 www.cornwallseawaynews.com

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LOGISTICS WORKER TEAM LEADER

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OFFICE CLERK

MATERIAL HANDLER

RECEPTIONIST

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