Seneca Today Magazine - Spring 2013 Issue

MAstering seneCa’s golf CouRse

Authentic itAliAn cuisine at la CasCata RestauRant

sArA evAns

CountRy supeRstaR Comes to seneCa allegany

SPRING 2013

SenecaCasinos.com

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Table of

Contents 8

Seneca Casinos Gets Social

17

Vino Reigns Supremo at la Cascata

43

Progress Is Building at the New Seneca Buffalo Creek Casino

54

Historic Lewiston

10

La Cascata: Italian Dining That Feels Like ‘Home’

22

A Hole-by-Hole Guide to Seneca Hickory Stick Golf Course

45

Healthy First Nations “Food Is Our Medicine”

58

Pussy Willows, Parades, and Pollock: Discover Buffalo this Spring

13

Chef Profile: Joe Fire

30

Mini-Baccarat: Fun Is a ‘Natural’ Experience at Seneca Niagara Casino

48

Bask in the Aromatherapy Body Salt Glow at The Spa & Salon

61

Upcoming Events at the Niagara Arts & Cultural Center

14

A Taste of la Cascata in Your Kitchen

34

Great Entertainment Is in Full Bloom at Seneca Casinos!

51

Supporting the Community from 357 Feet Up

62

Ten Years at Seneca Niagara Casino

President Dan Pasco EDITOR Richard Nicol ASSISTANT EDITOR Megan Pasche

Welcome

Design Rob Petrullo Amberlee Clarke Michelle McLean contributing writers Tony Astran, Seneca Gaming Corporation US Advertising & Marketing Consultant Gail Cerrone Advertising Consultants Michael Speck Shelly Langley Social Media Marketing Manager Nicolas Gentilcore It management Justin Soungie Head Office 2722 St. Paul Ave., Niagara Falls ON L2J 2L4 905-356-7283 for american advertising 877-888-2825 For a selection of our magazines please visit www.revpublishing.com

Seneca Today is published by Rev Publishing Inc. All opinions expressed in Seneca Today are those of the authors and do not necessarily reflect the views of Seneca Gaming Corporation employees or owners. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Seneca Today are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Seneca Today does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

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The health of the Seneca Nation is a very personal and important topic to me. Years ago, Senecas did not have diabetes and other chronic diseases like we have today.

Elders can recall times when people hunted and gathered food for simple meals. People walked a lot. Now in our communities, one in two adults has diabetes and its affecting our young people at earlier ages.

As President of the Nation and as an individual with diabetes, it’s important as a Nation that we all come together to change our habits and advocate for healthylifestyle choices so our next seven generations will be healthy individuals and families.

In 2005, my wife Deanna and I established the Seneca Diabetes Foundation (SDF), an independent 501(c)3 to address the negative impacts of diabetes throughout the Nation. To date SDF has contributed close $2.6 million for Nation programs including funding for pediatric and adult endocrinology health services, academic scholarships, prevention and wellness programs, dialysis transport vans and the Cattaraugus Territory ambulance for the Seneca Nation. Additional program information can be found by visiting www.senecadiabetesfoundation.org.

This issue of Seneca Today features a story about a new and innovative horticultural program that the Seneca Nation and SDF are sponsoring to promote, educate and encourage Seneca Nation community members to reintroduce traditional and healthy foods back to their family table. The project is called Healthy First Nations “Food Is Our Medicine” Garden Program. It is currently in the development stages and will be launched this spring.

We are very excited about his initiative and others that are taking place on our territories to invigorate our mental and physical health on a daily basis. As a guest of Seneca Niagara Casino & Hotel and or Seneca Allegany Casino & Hotel, don’t forget to visit one of our full-service spas while you are here where you too can retreat to a place where you can quiet your thoughts, calm your spirit, soothe your senses and reinvigorate your soul.

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Each site gives you an in-depth look at what’s happening throughout the casinos, as well as firsthand news about just-announced entertainment and promotions. Join a discussion with fellow fans, or simply let us know what you like about the Seneca experience.

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This April, enter to win the ultimate golf lover’s package! Two winners will each receive a $150 resort credit, a round of golf for four players at the awardwinning Seneca Hickory Stick Golf Course in nearby Lewiston, NY, and two deluxe hotel rooms so that you and your group can enjoy an overnight stay at Seneca Niagara Casino & Hotel.

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Italian Dining That Feels Like ‘Home’ hen you look up at the la Cascata

the kitchen, such as San Marzano tomatoes for sauces and

entrance sign from the hotel lobby at Seneca Niagara Casino & Hotel, you’ll see the words “Fine Italian Dining.” But don’t let that give you the wrong impression about the restaurant. La Cascata is a place that caters to a variety of tastes and price ranges, and you’ll feel at “home” when you dine.

daily-made soups. They also make it a point to only use recipes from different regions of Italy.

These are the sentiments of Nick Pitillo, the manager of la Cascata since its opening on December 31, 2005 with the hotel tower at Seneca Niagara Casino. Pitillo and his team of 22 servers and chefs have enjoyed continued success year after year at the restaurant, and have gained a loyal contingent of regulars.

Two of la Cascata’s signature dishes are the lobster and jumbo shrimp scampi and the bone-in rib eye – a 20-ounce steak that is Tuscan-grilled. While these are favorites among la Cascata’s guests, four other dishes are perennial best-sellers: lasagna, veal osso buco, calamari and zucchini, and meatballs – which, Pitillo says, are “as big as your head.”

The varying price points are a unique aspect of la Cascata, and add another element to the “comfortable” factor. Most pasta dishes, for example, are $16. The two signature dishes, by comparison, are priced around $40.

“Our approach at la Cascata is this: ‘You’re guests in our home,’” Pitillo said. “We quickly get to know our guests by name. And we’ve also had a very consistent crew since we opened. Our ‘newest’ team member has been here for more than two years.”

A large selection of wines also provides something for everyone. More than 120 labels – 30 of which were just recently added – range from $28 to $2,000 a bottle for high rollers. La Cascata’s team includes qualified wine experts to help guests choose the perfect bottle or glass for dinner.

La Cascata roughly translates to “waterfall” or “cascade” – a fitting name for the restaurant, given its close proximity to the nearby world-famous Niagara Falls. Even a blue wavy-

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La Cascata’s layout and architecture also provide a perfect mix of “fine Italian dining” and “something for everyone.” Rich, dark

patterned wall gives the impression of flowing water inside the restaurant. But for Pitillo, a word like confortevole – “comfortable” – might be an even better fit for a name.

wood paneling provides accents to the bright yellow walls, jade-encrusted lighting fixtures, and the blue wavy tiles in the middle seating areas – which include stately tables and pressed tablecloths. Nearby at the front of the restaurant, however, is

“Our restaurant has a fine dining look from the outside, but a casual atmosphere once you’re inside,” Pitillo said. “When you’re here, it’s like joining us at home for Sunday dinner.”

a fireplace and dimly lit circular booths, including a separate oversized booth that easily seats more than a dozen guests and features the master wine displays as the walls. In addition, a back oval-shaped room with enclosed doors seats up to 32

A key ingredient for the “Sunday dinner” feel at la Cascata is the fact that all dishes are made from scratch. Pitillo and his team painstakingly search for the very best products to use in

guests and can double as a space for private parties, office meetings, and special celebrations upon request.

“La Cascata is a place that will feel comfortable for everyone. It’s like home.”

Nick Pitillo • Manager, la Cascata

11

Pitillo knows that la Cascata is especially a hit among Chairman’s Club members and those looking for a romantic meal, but says there’s a blend of people at any given time inside the restaurant.

The variety of menu options and price points make la Cascata particularly appealing for large families and groups, he added.

But more than anything, Pitillo believes that the very welcoming team members and the incredible tastes are what will keep guests returning again and again.

“La Cascata is a place that will feel comfortable for everyone,” Pitillo said. “It’s like home.”

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La Cascata is located near the hotel lobby and opens at 5 PM for dinner from Wednesday through Sunday. Reservations are strongly encouraged and can be made by calling 1-877-8-SENECA (1-877-873-6322). For more information, visit SenecaNiagaraCasino.com.

Chef Profile:

Joe Fire

Meet Joe Fire, the fine dining room chef for la Cascata restaurant at Seneca Niagara Casino & Hotel.

Before you ask – yes, that is his real last name, and he is all about bringing the heat in the kitchen.

Don’t let his laid-back demeanor fool you; he takes his profession very seriously. Joe is a rising star at Seneca Niagara Casino & Hotel and in the culinary world, and he is one to thank for the meals tasting so unbelievably delicious at la Cascata.

Name: Joe Fire Place of birth aNd curreNt resideNce: North Tonawanda, New York, USA Years with seNeca Niagara casiNo & hotel: 7 1/2 – since 2005 Past PositioNs held at seNeca Niagara casiNo & hotel: Room chef at Western Door Steakhouse and Three Sisters Café work exPerieNce before joiNiNg seNeca Niagara casiNo & hotel: Lead cook at Water Street Landing in Lewiston, New York; helped open the restaurant hobbies: Hiking, running, enjoying the outdoors Proud accomPlishmeNt: Earned a Certificate of Participation and Bronze Medallion at the Chaîne des Rôtisseurs™ Best Young Chef Culinary Competition in 2009 in Montpelier, Vermont maNagemeNt stYle: “You’ve got to be hands-on in the kitchen. You’ll gain respect with your chefs by working on dishes together and seeing what goes out to the guests.” oN whether he kNew he would oNe daY become a chef: “In college, I actually wanted to be a teacher at first. I do think, though, that the two professions go hand-in-hand. Chefs need to constantly learn new skills.” oN familY iNflueNces for cookiNg: “As a child, I constantly cooked with my grandma. There was lots of baking and sauce-making. I used those skills to cook at a nursing home when I was in college, and that’s when I realized what I wanted to do with the rest of my life.” words to live bY: “I’m a fan of Yoda: ‘Do or do not. There is no try.’ In this industry, anything less than giving 100 percent is unacceptable.”

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A taste of

lain your Cascata Kitchen

2 pounds of shrimp (roughly 30 to 40 pieces) 2 pounds of scallops (roughly 20 pieces) 8 pieces of littleneck clams 8 pieces of Prince Edward Island mussels 1 teaspoon of minced garlic 4 carrot slices

Seafood Cioppino 4 celery slices

4 leaves of basil, sliced chiffonade-style

5 asparagus spears cut in half 1 cup of white wine (chardonnay) ½ cup of clam juice 1 cup of tomato saffron broth 2 tablespoons of butter

Salt and pepper (amount = to taste) 1 tablespoon of oil 8 ounces of pasta, such as orzo or angel hair 2 slices of grilled French bread

Yield: 1 gallon 1.) See separate recipe (on next page) for making the tomato saffron broth. Set aside when finished.

2.) Separately, cook vegetables until tender in salted boiling water and place them in an ice water bath to stop the cooking process.

Remove from ice water and set aside to dry.

3.) Coat a medium sauté pan with one tablespoon of oil over medium heat.

4.) When the pan is hot, add the clams, shrimp, scallops, mussels, salt and pepper. Sauté for about two minutes.

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5.) Add the garlic and then sauté for another minute. Make sure the garlic does not burn.

6.) Deglaze the pan with the chardonnay and clam juice.

7.) Cover the pan with a lid or another sauté pan of a similar size, and cook until the clams and mussels open. This should take about three to six minutes.

8.) When the clams and mussels are open, remove the lid or sauté pan and add the vegetables and tomato saffron broth.

Bring everything to a boil.

9.) After the liquid comes to a boil and the seafood is fully cooked (i.e., internal temperature of 145 degrees Fahrenheit), turn down to a simmer and add the butter and basil. Cook until the butter is melted, stirring often.

10.) Place pasta in the center of a large pasta bowl and pour seafood, vegetables, and sauce over the top.

11.) Place grilled bread along the sides of the bowl and serve immediately.

Tomato Saffron Broth (for Seafood Cioppino)

¼-pound of diced carrots ¼-pound of diced celery ¼-pound of diced onion

1 bottle of white wine (chardonnay) 46-ounce can of tomato juice 1 ounce of granulated sugar

1 pinch of saffron Salt and pepper (amount = to taste) 1 tablespoon of oil

Yield: 1 gallon 1.) Coat a medium-sized sauce pot with oil over medium heat.

2.) Add celery, carrot, and onion. Season with salt and pepper and sweat until tender (i.e., sauté over low heat so that the vegetables moisten up under their own juices) for about five to 10 minutes.

Make sure you stir occasionally.

4.) Next, turn the heat down to a simmer and reduce the liquid by a quarter.

5.) Remove from heat and strain everything, keeping just the liquid.

6.) After you strain, add a pinch of saffron and let it steep in the hot broth.

3.) Then, add the chardonnay, tomato juice, and sugar.

Bring everything to a boil.

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4 veal shanks 2 cups of diced onion 1 cup of diced carrots 1 cup of diced celery

Veal Osso Buco

1 tablespoon of minced garlic

2 cups of red wine 1 quart of espagnole or beef gravy 1 quart of beef stock 1 stalk of fresh rosemary

2 bay leaves 6 black peppercorns Salt and black pepper (amount = to taste) 4 tablespoons of salad oil

1 bunch of fresh thyme

1 pinch of saffron

Yield: 1 gallon 1.) Preheat oven to 325 degrees Fahrenheit.

2.) Remove veal from packaging and place on a sheet tray.

3.) Season all the shanks liberally with salt and pepper.

4.) Place one large saucepot on the stove over medium heat and place the oil in the pot.

5.) When the oil is hot, place the shanks in the pot.

6.) Cook one side until golden brown, then turn the shank over and cook the other side golden brown as well.

7.) Remove the shanks from the pots and put in an oven-safe pan that is deep enough to hold the shanks.

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8.) Add the carrot, onion, celery, and garlic to the pot and sweat (i.e., sautĂŠ over low heat so that the vegetables moisten up under their own juices) for five minutes.

9.) Next, deglaze with red wine and reduce the liquid by half.

10.) Place the herbs and peppercorn in a cheesecloth and tie. Then put it in the pot.

11.) Add the stock and espagnole or beef gravy, and bring to a boil.

12.) When the liquid comes to a boil, turn the heat off and pour the liquid and vegetables over the shanks in the pan until the shanks are barely submerged.

13.) Cover the pan with plastic wrap and then foil and place in the oven.

14.) Check the shanks after two hours. They should be tender to the touch and you should be able to stick a knife through the meat with no resistance. If they are not done, keep checking every half-hour until ready.

15.) When the shanks are done, remove some of the liquid and vegetables from the pan and place into a sautĂŠ pan and reduce until you have a thick sauce.

16.) After you put the shank on the plate, pour the sauce and vegetables over the top and serve immediately.

NOTE: You can serve the shanks over a number of starches, including risotto, polenta, mashed potatoes, or pasta.

Vino reigns Supremo at

la Cascata

When it comes to wine, there is something for everyone at la Cascata restaurant inside Seneca Niagara Casino & Hotel. The impressive list features more than 120 different bottles, ranging from $28 to $2,000 for high rollers.

Manager Nick Pitillo and his team will work with you to find the perfect wine to complement your Italian dish.

“There’s a common notion that certain types of wines have to go with certain types of meals,” he said.

“We believe in flexibility at la Cascata. We want you to feel comfortable in our home and enjoy your glass of wine at dinner. Tell us what you like, and we’ll recommend choices to fit your taste.”

Pitillo offers his picks for some of la Cascata’s most popular dishes:

Seafood Cioppino

Lobster and Jumbo Shrimp Scampi

Veal Osso Buco

Bone-in Rib Eye

Geyser Peak Sauvignon Blanc

“The acidity of this wine pairs nicely with the light spiciness of the dish and provides a nice balance with the seafood.”

Masi Campofiorin

“The tannin in the wine matches well with the fattiness of the dish, while not overpowering the flavor.”

Rigatoni Bolognese Ruffino Chianti

“I always recommend a nice Italian red for this Old World–favorite dish.”

Franciscan Estate Chardonnay

“A firm white wine, like an oaky chardonnay, pairs well with the butter and garlic of this dish.”

Simi Cabernet Sauvignon

“California cabernet sauvignons with big flavor are best with the rib eye. The tannin provides a nice balance to the heavy taste of the dish.”

Organic Chicken Parmigiana Masi Valpolicella

(*premium bottle of Masi Costasera Amarone pictured above) “I recommend a smooth Italian red with to complement the acidity of the sauce.”

17

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Mastering a robert trent Jones ii Masterpiece: A Hole-by-Hole Guide to Seneca Hickory Stick Golf Course “What a beautiful course.”

“I can’t wait to play Hickory Stick again.”

“This course is challenging!”

Background: Seneca Hickory Stick Golf Course, Hole 3

22

T

hese are quotes commonly heard by the team at Seneca Hickory Stick Golf Course in Lewiston, N.Y. – a public course that feels like a private country club and is designed by worldrenowned golf course architect Robert Trent Jones II. And while the course can be challenging for those of any skill level, golfers agree that the picturesque course has a layout that keeps them coming back for more.

“From the natural hickory stick trees to the view of the Niagara Escarpment, to the fine details such as the heather grass surrounding the bunkers, Hickory Stick has breathtaking views that add to the excitement of play,”

said Joe Bock, first assistant golf professional for Seneca Hickory Stick Golf Course. “Fans of Robert Trent Jones II courses really enjoy the flow of Hickory Stick and say that the unique layout makes this a destination course. It has a ‘links’ feel, which allows players to choose from a variety of clubs on their next shots after they tee off.”

Although water hazards and the tall bent heather grass can create some difficulty during play, Bock reminds golfers that a number of factors can make the course very playable for any skill level. For starters, each hole has five sets of tee boxes, which can vary the overall distance by as much as 130 yards.

“In my opinion, I would say that ball placement is the key to success – and most of our greens are typically elevated on the back end,” Bock said. “But we’ve been noted for having some of the most generous fairways in Western New York for a public course. No matter what your skill level is, you can ask questions of our player assistants throughout the course, and we also have golf pros available at the clubhouse.”

A golf outing for all 18 holes typically lasts around four and a half hours, and the team at Hickory Stick will help make every minute worthwhile. Beverage carts travel frequently throughout the course, and each golf cart

also includes a cooler with ice to keep drinks cold. Player assistants will clean your clubs after your outing, and will also allow you to rent clubs for play – including the latest styles by reputable brands such as Taylor Made.

Bock offers Seneca Today readers a hole-by-hole guide for playing the course, and wants them to keep the following in mind: “Be prepared for an enjoyable full day of activity when you come to Seneca Hickory Stick Golf Course.

This is a first-class amenity for the overall Seneca experience – especially to complement the nightlife at the nearby Seneca Niagara Casino & Hotel.”

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Seneca Hickory Stick Golf Course, Hole 14

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Hole 1 Par 4 • Yardage: 358 to 444

Hole 2 Par 3 • Yardage: 105 to 162

Hole 3 Par 5 • Yardage: 408 to 500

Bock says: “Aim left, and let it fly. The hole shares a fairway with Hole #9 on that side. A good target for your shot is near the bunker by the 150-yard mark. There is a water hazard before the green, but there are plenty of bailout areas around it too.”

Bock says: “This shorter hole gives you a breather after Hole #1. There is a 60-foot long, skinny green – but watch the water hazard on the left.

The pin location will help determine what club to hit.”

Bock says: “The challenge to this hole is that you have to carry the water in order to get the ball on the green.

There’s also a 70-yard bunker on the right, but it guards against some heavy rough further to the right.”

Hole 4 Par 3 • Yardage: 130 to 192

Hole 5 Par 5 • Yardage: 485 to 584

Hole 6 Par 4 • Yardage: 288 to 380

Bock says: “There’s a huge lake in front of you, although you do have a bit of fairway to the left. An oversized bunker is around the green, but it helps give you a target area.”

Bock says: “Keep your shot to the right – there are hickory trees to the left that serve as an out-of-bounds area. The green is elevated with a dip in the middle, and it’s one of the largest greens on the course. Hit your shots straight away, and you’ll be in good shape.”

Bock says: “Fans of BuffaloGolfer.com voted this hole as the ‘Favorite Hole #6 in Western New York.’ It’s very picturesque with a creek and heather grass right at the beginning.

That creek then runs up through the middle of the hole, splitting the fairway in half. Watch the pin location on the green and be careful not to land the ball too far to the left, as it could roll down into the creek.”

Seneca Hickory Stick Golf Course, Hole 9

Hole 7 Par 3 • Yardage: 150 to 216

Hole 8 Par 4 • Yardage: 304 to 396

Hole 9 Par 5 • Yardage: 472 to 572

Bock says: “This is a long par 3, and the pin location and wind will help determine how to play it. The green is the most elevated on the entire course, so you have to watch if the ball might roll down into the big bunkers that surround it.”

Bock says: “Natural preserves are on the left side of the hole, all the way up to the green – and there are spots of heather grass on the right. Watch for the long, skinny bunker that is hidden on the back side of the green. But overall, this is a short par 4.”

Bock says: “This hole offers a beautiful view of the Niagara Escarpment.

There’s a slight dog-leg left – so follow the clubhouse to be safe, and remember that the fairway on the left is shared with Hole #1. Aim at the first flag, as this hole has our signature double-green that is shared with Hole #18.”

Hole layout images courtesy of GolfScoreCards.com.

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Hole 10 Par 4 • Yardage: 308 to 410

Hole 11 Par 5 • Yardage: 505 to 630

Hole 12 Par 3 • Yardage: 110 to 208

Bock says: “This hole has an ‘hourglass’ fairway with bunkers near the middle.

Don’t go too far to the left when approaching the green, as you could land in the lake or the rough, long grass.”

Bock says: “We call this hole the ‘Mini Green Monster,’ as it is the longest and one of the most challenging on the course. There is a hilly fairway, but it is wide – I recommend playing it right-to-left.”

Bock says: “This is our most challenging par 3, as it has a very-protected green.

Focus on keeping your shot straight and short.”

Seneca Hickory Stick Golf Course, Hole 13

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Hole 13 Par 4 • Yardage: 348 to 440

Hole 14 Par 4 • Yardage: 306 to 404

Hole 15 Par 4 • Yardage: 296 to 428

Bock says: “This hole features a big dog-leg right and an elevated fairway.

There also is a two-tiered green that slopes from front to back. The pin location will determine what type of shot to take to the green.”

Bock says: “This picturesque hole is currently on the front of our score cards. You’ll see a pond on the left side of the hole that is shared with Hole #16. The green is one of our most sloped greens, sloping into a bowl near the front side of it. This is a shorter Par 4, but the green is what makes the hole challenging.”

Bock says: “The green is elevated, and you’ll have to pitch your shot up the hill if you miss to the right. The bunker can help you aim for your drive, and the wind direction on this hole normally helps carry your ball.”

Hole 16 Par 4 • Yardage: 258 to 342

Hole 17 Par 5 • Yardage: 472 to 556

Hole 18 Par 3 • Yardage: 114 to 152

Bock says: “This is a very short par 4, but there is a lake along the whole left side – and the green slopes toward it. This one’s what I call a “risk/reward” hole, as you could potentially reach the green with a long drive.”

Bock says: “You’ll enjoy the overlook of the rest of the course on this hole.

Two bunkers in the middle will frame the fairway, and you’re forced to play right due to the natural preserves – although bunkers also guard the right side of the green. With the trees, you normally have to hook your shot to get on the green – and that’s why I say Hole #17 is ‘the hole where bets are decided.’”

Bock says: “This final hole is ‘The Entertaining Hole,’ as all players have to hit their shots over the large pond. The green is the signature double-green with Hole #9, so don’t aim for the flag on the left.

You’ll see the clubhouse in the background. Spectators on the patio enjoy seeing if someone can get a hole-inone – and it has happened!”

Hole layout images courtesy of GolfScoreCards.com.

4560 Creek Road lewiston, NY 14092 1-716-754-2424 SenecaHickoryStick.com

27

! e v i r D g n o L e H t Hit

CHaLLeNge YouRSeLf at WeSteRN NeW YoRk’S PRemieR PubLiC goLf CouRSe! Located just minutes away from Seneca Niagara Casino in Lewiston, NY, Seneca Hickory Stick is an 18-hole championship-level public golf course designed by world-renowned architect Robert trent Jones ii. “this course necessitates that you think, plan, and create. that is what the architect intended and that’s what you are paying for. overall, the course rates a must-play for all serious golfers. if Hickory Stick were a game of blackjack, then ‘hit me’ again and again.”

Ken ruggiero, golf writer, local instructor, and contributor to Greater Niagara Newspapers

Clubhouse dining with an expansive menu from soups to salads to burgers and steaks. enjoy dinner with a fabulous view of the course.

Call 1-877-8-SeNeCa (873-6322) to book a tee time. ask about our special ViP rates.

4560 Creek Road Lewiston, NY 14092 1-716-754-2424 SenecaHickoryStick.com

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Reservations are strongly recommended.

Call 1-877-8-SENECA (873-6322).

Fun is a ‘natural’ ExpEriEncE AT SENECA NIAgArA CASINo

Mini-Baccarat:

ABOUT THE GAME

With near 50/50 odds of winning and only two decisions to make – where to bet and how much – Mini-Baccarat one is the easiest and most exciting table games to play at Seneca Niagara Casino & Hotel.

A Mini-Baccarat table is about the size of a blackjack table and has room for a dealer and up to seven players. Eight decks of cards are shuffled into a box called a “shoe,” and four cards are dealt: two to the “Player” position on the table, and two to the “Banker” position.

The fun starts before the cards are flipped. Each player can decide how much to bet on one of three spaces: Player, Banker, or Tie. After the hand ends, bets placed on the Player space are paid 1-to-1 when the Player’s hand wins. If the dealer wins and bets are placed on the Banker space, the player is paid 1-to-1, minus a five percent commission to the dealer. (For example: A player bets $10 on the Banker spot. The dealer wins, so the player receives $10 but has to pay back $0.50 (five percent) to the dealer.) Betting on a tie becomes even more interesting. Ties rarely happen – but when they are hit, they pay 8-to-1!

Mini-Baccarat is a single-digit game – meaning, numbers never go past nine. In fact, an ace counts as one, and all face cards and 10’s count as zero. If a player receives two cards that total more than 10, the “right-side” digit of the total becomes the new total. (For example: The two cards drawn are eight and six. While this should equal 14, the “new total” becomes four (4).)

After bets are placed, all players do not need to lift a finger, as the dealer follows a set of rules for when to flip cards and when to stand. In total, both the player and the dealer will have either two or three cards showing every hand. If a total of eight or nine hits, this is called a natural – and it is one of the best hands to have. Hitting a natural is like hitting a 21 in Blackjack: draws stop and bets are paid. (A natural 9 will beat a natural 8, though.) A total of six or seven will lead to the Player’s hand standing – meaning, no more cards drawn. With a total of five or less, the dealer will draw a third card for a final total.

In the end, whichever hand – the “Player” or the “Banker”– has the highest total closest or equal to nine, wins.

“Mini-Baccarat is really as simple as betting on a flip of a coin,” said Michael Mitten, director of table games, Seneca Niagara Casino & Hotel. “The excitement comes when a long streak or ‘run’ of hands comes out, where a bet on one particular position continues to hit again and again. Typically the entire table bets the run until it ends, making for a very excited group of players who all experience the same thrill together.

Many players also wait until the end of the shoe to try to gauge where to bet, based on what has already been seen.”

Mini-Baccarat originated in Europe but spread across Asia and is one of the most popular games throughout the casino-filled region of Macau in China. “There is more of an allure of ‘luck’ involved in the game, and perhaps this is what draws such a high interest from Asian players,” Mitten said. “And when we run tournaments at Seneca Niagara Casino & Hotel, it’s exciting because everyone basically has the same chance of winning.”

The rules for the Player and Banker hands are below. However, there is no need to memorize these, as the dealer will know when to draw a third card for one or both hands. The important things to remember are: • Totals of eight and nine are called natural.

• Face cards and 10’s count as zero; an ace counts as one.

• Totals that are 10 or higher have the “left digit” dropped (or 10 subtracted from the total). (For example: 12 equals two, 16 equals six, etc.)

• Focus solely on betting on either the Player, Banker, or Tie spaces – as well as how many chips you would like to bet.

• HAVE FUN!

30

“Mini-Baccarat is really as simple as betting on a flip of a coin.”

– Michael Mitten director of table games at seneca niagara casino & Hotel

rUlEs

“PLAYER” RULES When the first two cards total: 1, 2, 3, 4, 5, 0 6, 7 8, 9

Then the dealer: Draws a third card Stands Stands (“Natural”)

“BANKER” RULES If the dealer’s first two cards total: 3 4 5 6

Then the dealer must draw when the Player’s third card shows a: 1, 2, 3, 4, 5, 6, 7, 9, 0 2, 3, 4, 5, 6, 7 4, 5, 6, 7 6, 7

If the dealer’s first two cards total: 3 4 5 6

Then the dealer DOES NOT draw when the Player’s third card shows a: 8 1, 8, 9, 0 1, 2, 3, 8, 9, 0 1, 2, 3, 4, 5, 8, 9, 0

If the dealer’s first two cards total: 7 8, 9

Then the dealer: Stands Stands (“Natural”) 31

492 19th Street, Niagara Falls, NY • 716.524.2276 www.thetopper.net | www.facebook.com/The-Topper-Social-Club

LIVE MUSIC • DINNER SHOWS• COMEDY SHOWS HAPPY HOUR - Wed/Thurs/Fri 4-7 2 for 1 Draft/ Domestic bottle beer and Well drinks .35 WINGS!

Seven Galleries… All Of Them Different…

Something For Everyone!

Current Exhibitions January 20 – May 26, 2013: A Good Ride: Arts and Traditions of the Attica Rodeo Opening Reception Sunday, February 24, 2013 February 10 – August 18, 2013: You’re Quite a Character!

Family friendly exhibit with activities February 10 – June 30, 2013: Moments of Convergence (in conjunction with Niagara University Reader’s Theatre production of Picasso at the Lapin Agile) March 3 – April 21, 2013: Carol Carreno: Fragments of a Beautiful Journey Opening Reception Sunday, March 3, 2:00 -4:00 p.m.

March 10 – May 19, 2013: Chromatic Dynamism: Motion and Color Student curated exhibition March 17 – July 21, 2013: Western New York Collects: Josh Iguchi Opening Reception Sunday, March 24, 2:00 -4:00 p.m.

May 5 – August 25, 2013: TopSpin Series: Mary Johnson Opening Reception Sunday, May 5, 2:00 – 4:00 p.m.

Ongoing Exhibitions Four Decades of Abstraction Freedom Crossing: The Underground Railroad in Greater Niagara

Community Programs And Events A Night of Country Line and Couples Dancing Friday, April 26, 2013 7:00 – 11:00 p.m.

Beginners and more experienced dancers welcome. Light snacks and cash bar provided. $5 admission

Art Express Family Workshops Listen to a story, view artwork in the galleries and make art!

Saturdays at 2:00 p.m. Adult supervision required. To register, call 716-286-8200. $3 per participant/$2 museum members March 2, 9, 16 &23 Theme: You’re Quite a Character!

April 6, 13, 20 & 27 Theme: Chromatic Dynamism

Great entertainment is in Full Bloom at seneca casinos!

The best entertainers in the world can be found week after week in Western New York at Seneca Casinos. Whether it’s rock and roll, comedy, country, or timeless tunes, you can enjoy a premier performance with up to 2,400 of your fellow casino-goers at a Seneca Events Center in Niagara Falls or Salamanca. No view is further than 100 feet from the stage, and it gets even closer – 40 feet – inside the intimate 440-seat Bear’s Den Showroom at Seneca Niagara Casino & Hotel. Join us this spring for Entertainment Worth Sharing!

Be on the lookout for an announcement this spring of our exciting Summer Rush Concert Series! Last year, we welcomed top acts such as Stevie Nicks, Larry the Cable Guy, Meat Loaf, Trace Adkins, Michael Bolton and more to our Events Centers. Who will be part of the Seneca lineup for 2013? Stay tuned!

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BEAR’S DEN SHOWROOM

sprinG entertainment at seneca casinos Seneca niagara eventS center

Seneca allegany eventS center

Bear’S den ShowrooM at Seneca niagara caSino

(all ShowS 8 PM)

(all ShowS 7 PM unleSS noted)

(all ShowS 8 PM)

• MARCH 9 – Country legend Clint Black

• MARCH 2 – The “Queen of Soul” Aretha Franklin • MARCH 16 – Acclaimed pop/country star Jewel • ApRiL 5 – Top-selling comedian Jim Gaffigan

• MARCH 24 – 1970s classic rock group Kansas (5 PM) • ApRiL 6 – “Blue Collar Comedy Tour” comedian Ron White

• MARCH 2 – Spanish guitarist José Feliciano • MARCH 15 – Blues/zydeco singer-songwriter Dr. John • MARCH 22 – Classic rocker Eddie Money

• ApRiL 27 – World-renowned psychic Sylvia Browne

• ApRiL 28 – Country singer-songwriter Sara Evans (5 PM)

• ApRiL 5 – pink Floyd tribute act The Machine

• MAY 10 – 14th Annual Native American Music Awards

• MAY 15 – Johnny Cash tribute show The Man in Black (1:30 PM)

• ApRiL 13 – Lead singer Sully Erna of the rock band Godsmack

• MAY 11 – Top Motown recording groups The Temptations & The Four Tops

• MAY 16 – Johnny Cash tribute show The Man in Black (1:30 PM)

• ApRiL 19 – Vocal harmony rock group Ambrosia

• MAY 17 – Johnny Cash tribute show The Man in Black

• ApRiL 20 – Legendary Jersey band Southside Johnny & The Asbury Jukes

• MAY 18 – Johnny Cash tribute show The Man in Black

• MAY 4 – Country/folk singer-songwriter Steve Earle

• MAY 19 – Johnny Cash tribute show The Man in Black (1:30 PM)

• MAY 17 – Bluegrass musicians David Bromberg Quartet

More great acts to be announced! tickets are available at all seneca casino box offices, www.ticketmaster.com, all ticketmaster locations, or by phone at 800-745-3000.

35

Jewel

Seneca Niagara Events Center Saturday, March 16, 8 pM Tickets start at $30

Photo by Wolfgang Ludes/Contour by Getty Image 36

Acclaimed singer-songwriter, poet and actress Jewel will make a stop at Seneca Niagara Events Center as part of her upcoming Greatest Hits Tour! Her 1995 debut album, Pieces of You, sold 12 million copies behind chart-topping melodies such as “Who Will Save Your Soul,” “You Were Meant For Me,” and “Foolish Games.” Other hits such as “Hands,” “Standing Still,” “Intuition,” and the 2010 GRAMMY®–nominated country ballad “Satisfied” are part of her brand-new greatest hits album – but you can hear them live this March in Niagara Falls!

Jim GaffiGan Seneca Niagara Events Center Friday, April 5, 8 pM Tickets start at $40

When Jim Gaffigan takes the stage, the audience rarely knows what to expect.

This hilarious and clever comedian will keep you laughing all night long with his high-pitched “asides” and random thrashing of the food Hot pockets.

His recently-released recording, Mr. Universe, was one of this year’s GRAMMY® award nominees for Best Comedy Album. Don’t miss your chance to enjoy one of the top-five most successful comedians in the U.S.!

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ron white

Seneca Allegany Events Center Saturday, April 6, 7 pM Tickets start at $40

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Catch one of the original Blue Collar Comedy Tour comedians as he delivers his raucous, caustic, and hilarious routine on our stage!

The cigar-smoking, scotch-drinking, pull-nopunches comedian is known for his nickname “Tater Salad” and the punch line, “You can’t fix stupid.” White has been one of the top three grossing comedians on tour in the U.S. during the past five years and also has three of the top-rated one-hour TV specials in the history of the Comedy Central network.

His show will have you laughing so hard, your insides will hurt!

Sara eVanS Seneca Allegany Events Center Sunday, April 28, 5 pM Tickets start at $20

Sara Evans takes the stage with a countrystyle grace that only she can deliver. She has charted five No. 1 singles; earned awards from Billboard, the Academy of Country Music, the Country Music Association, Broadcast Music Incorporated, and the Gospel Music Association, and; is currently working on a new album. Catch yourself singing along to her chart-topping hits, such as “No place That Far,” “Born to Fly,” and “A Little Bit Stronger” in this can’t-miss performance at Seneca Allegany Events Center!

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Choose from a variety of restaurants and experienCe award-winning dining at its finest The WeSTern door STeakhouSe

Award-winning steakhouse with the highest-quality steaks and tender chops. Fresh seafood flown in daily. The finest wines from the nearby Finger Lakes Region and around the world. It’s the ultimate dining experience.

Thunder MounTain

This spectacular all-you-can-eat buffet includes eight serving stations and exhibition cooking with more than 100 items to choose from, all prepared with the freshest ingredients.

Voted best buffet by readers of Casino Player magazine.

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Italian food as it should be: unhurried, uncomplicated and uncompromisingly fresh. All entrées are complimented by a remarkable collection of the finest wines and cheeses Italy has to offer.

The Seneca café

Satisfy any craving and grab something quick and casual at our mouth-watering cafés. At Seneca Café and Seneca Café Express, you can choose from breakfast, lunch and dinner 24/7.

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Progress is Building The

at the New Seneca Buffalo Creek Casino

City of Buffalo will soon have an all-new

The new casino is already providing a significant economic impact

entertainment destination in its burgeoning

to the area through the creation of approximately 600 construction

Cobblestone District. The venue, Seneca Buffalo Creek Casino, has

jobs with more than $32 million in wages and earnings. The impact

existed in a temporary structure since 2007 along the nine acres

is expected to be even more widespread across Western New

of Seneca Nation Territory near the Inner Harbor. But this fall, a

York when the casino opens. Approximately 500 direct jobs will be

completely reconstructed property will open – offering a level of fun

created by the casino’s operation, representing $52 million in annual

and excitement unlike any gathering place downtown.

payroll. Furthermore, the larger casino will mean additional business opportunities for local companies. Seneca Gaming Corporation

The current offering of 457 slot machines will nearly double to

projects that $170 million annually in direct and indirect spending

more than 800 of the latest games in the industry, and more than a

with local companies will result from the procurement of goods and

dozen table games – such as blackjack, roulette, and craps – will

services for the new facility.

be included in the new property. There will be plenty of parking available even on the busiest of nights, as a parking garage will

Construction crews lowered the final steel beam into place on

accommodate 715 vehicles, with surface parking nearby for another

December 18, 2012, and were able to enclose the structure by the

370 vehicles.

third week in January. Initial hiring for positions is slated to begin this spring.

One of the most exciting changes will be the food offerings.

A dynamic center bar will be a gathering place for many guests,

Come see why more than 800,000 visitors – and

along with a casual “Buffalo” themed restaurant and a popular

growing – visit Seneca Buffalo Creek Casino each year,

deli. Some of the well-known Buffalo favorites that will be offered

and stay tuned for an all-new experience this fall!

in partnership with the casino include: Chrusciki’s Bakery, Charlie

For the latest construction updates, please visit

the Butcher’s Kitchen, Sahlen’s Hot Dogs, Sweet Melody’s, Duff’s

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1-877-8-SENECA (873-6322) • SenecaCasinos.com

Healthy First Nations

“Food Is Our Medicine” Susan L. Asquith The Seneca Nation has long suffered from negative health affects created by drastic changes to thier lifestyle and the foods they eat. From Elders to the youngest children, the health of the Nation has suffered. A recent study found that Americans spend less than one hour a week outdoors - walking, moving and engaging with Nature. This leads to all ailments, including the reemergence of rickets, increased levels of stress, obesity, diabetes, fatigue and even ADHD. On the positive side, studies have shown that traditional Native American foods have beneficial effects for people with diabetes, such as regulating blood sugar levels and reducing the onset and effects of diabetes. It has also been found that a return to traditional Native American foods along with exercise can bring about dramatic results in regards to diabetes in Native Americans.

With that in mind the Seneca Nation is pleased to announce the establishment of The Healthy First Nations Food Is Our Medicine Project coming this spring. This new and innovative horticultural program will promote, educate and encourage Seneca Nation community members to re-introduce traditional and healthy foods back to their family table. And most importantly, the potential long-term impact of this project will bridge the gap between Elders and Youth to create awareness on how we can reconnect back with our Mother Earth.

“It is with that intention that the Nation is developing a powerful solution to many of its health challenges. The Food Is Our Medicine Project can improve lives, reconnect with our customs, traditions and culture for all generations and create a new avenue for revenue that can uplift our Nation,” said Seneca President Barry E. Snyder, Sr. Several months ago, the Seneca Nation President and Founder and Chairman of the Seneca Diabetes Foundation (SDF) along with the SDF Board Members came up with the new program idea that would further SDF’s mission to address the negative impacts of diabetes throughout the Nation. Since its inception, SDF has provided funding for pediatric and adult endocrinology health services, academic scholarships, prevention and wellness programs, dialysis transport vans and the Cattaraugus Territory ambulance for the Seneca Nation. Additional program information can be found by visiting www.senecadiabetesfoundation.org.

As part of its long-term strategic plan, the SDF board identified one of its new initiatives to bring back healthy eating options and traditional Native American foods that have kept the Seneca people healthy and diabetes free. A committee led by SDF Board Members Holly John began researching and developing a garden program plan to introduce to the Nation. Holly John found Ken Parker, an internationally recognized expert of Native American Plants, edible plants, horticulture who previously created several successful community projects. With the help of founding SDF Board Member Lucille White, a three-year comprehensive “Food Is Our Medicine” garden program was presented to Tribal Council on January 12 and it was unanimously applauded and approved to move forward.

The “Food Is Our Medicine” program will be funded in part by the Seneca Nation, Seneca Diabetes Foundation and other foundation and grant resources. It’s also the goal of the program to work with existing Seneca Nation garden programs currently underway.

The intention is to include as many people as possible; local Seneca volunteers, Nation members and families living on and off territory, students, etc. Participants will be provided with a garden ready planting site, soil testing, vegetable seeds, workshop events, and gardening education and support along the way.

Senecas will also learn about culinary, medicinal and spiritual uses of indigenous North American plants from the Elders in special gatherings that will bridge the generational gap. All will learn how flora can renew and restore each Seneca’s individual health from the inside out.

Ken Parker, CNLP, an expert in developing Native American horticulture programs, will lead the program working with the Nation, SDF board, and individua Senecas to help them realize their own horticulture and health goals..

“In my opinion, there is definitely a move toward better health and healthy eating via gardening,” said SDF Board Member Holly John. “It’s on the minds of many. We are in a good position to assist and gather like-minded individuals to move gardening into the future.”

You will be hearing much more about this program. Spring is just around the corner and the Nation wants to encourage all Senecas to take part in this positive and fun individual and family program.

45

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Bask in the

Aromatherapy Body Salt Glow at The Spa & Salon

One of the most popular treatments at The Spa & Salon – at both Seneca Niagara Casino & Hotel and Seneca Allegany Casino & Hotel – is equal parts renewal and relaxation. The Aromatherapy Body Salt Glow provides many benefits for the skin, is a hit among all ages and genders, and offers instant results that guests can see and feel.

48

“You’ll see and feel a noticeable difference instantly, with soft and silky skin.”

– Laura Greene, esthetician

The 50-minute treatment will feel nice as a warm-up to a long massage, and can especially help for those with peeling skin or who like to tan. The process of aromatherapy, a gentle body scrub, and moisturizing oils will help stimulate blood circulation, remove impurities, and smooth out rough skin.

For the next 20 minutes, the esthetician will use a special exfoliating glove and apply a re-mineralizing body scrub. The esthetician will use warm, moist towels to remove the scrub and relax the body before asking you to flip over on warm, dry sheets for treatment on the other side of your body.

“Most people get hooked on the Aromatherapy Body Salt Glow after they’ve tried it once,” said Laura Greene, an esthetician at The Spa & Salon at Seneca Allegany Casino & Hotel. “You’ll see and feel a noticeable difference instantly, with soft and silky skin.

The treatment is even a hit among male guests who visit us, as they find it to be very relaxing.”

The next 20 minutes of the treatment includes a moisturizing massage with Pevonia™ products. The esthetician will start at the feet with a special foot cream, followed by a dry-oil body moisturizer with safflower and lavender.

The Aromatherapy Body Salt Glow takes place in a private dimly lit room that includes soft music, a red-light lamp with gentle heat, and a heated and quilted bed for a cozy ambiance. The treatment begins with your choice from more than a dozen aromatherapy essential oils for deep breathing and relaxation.

“I recommend the ‘Bergamot’ scent,” Greene said. “It has a unique mix of citrus and jasmine that everyone seems to like.”

The esthetician will then use a dry brush on your body from neck to toe for approximately five minutes. The natural bristle brush feels particularly relaxing on the back, and will exfoliate dead skin cells while providing a feeling of comfort. For those who do not prefer brushes, the esthetician can begin the treatment with a moisturizer instead.

steam room, and showers with heat lamps – that day from 8 a.m. to 8 p.m.

While you’re at The Spa & Salon, make it an extended stay! Try a combination massage package and order chocolates from the special spa menu. Enjoy a citrus-mint scalp massage to reduce stress. Or, have lunch delivered as you relax in the sauna.

“The products provide an excellent job moisturizing the body without leaving a greasy feeling,” Greene said. “As the esthetician continues to provide a massage with the products, the skin will begin to shine with a nice, youthful glow.”

The relaxing process of moisturizing is followed by a short hand message with cream, which concludes the overall treatment.

“I think another reason why this treatment is so popular is the fact that it is a virtually movement-free experience for the guest,” Greene said. “Between the constant warmth and the tingly sensation of having the products removed by the towels, the guest will have an ultra-relaxing experience.”

The Aromatherapy Body Salt Glow costs $100 USD at Seneca Allegany Casino & Hotel and $115 USD at Seneca Niagara Casino & Hotel.

The price includes use of The Spa & Salon’s facilities – including the sauna, whirlpool,

To experience renewal and relaxation with the Aromatherapy Body Salt Glow or any treatment at The Spa & Salon, book your appointment today by calling 1-877-8-SENECA (1-877-873-6322). Visit SenecaCasinos.com for more information.

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Supporting the Community from 357 Feet Up The Seneca Niagara Casino & Hotel is known for its exciting atmosphere. For some gamers, it takes guts to go all-in. But for the fourth consecutive year in late July, courage and excitement at the casino will be taken to new heights – literally.

The casino will again play host to “Over the Edge,” a fundraising event to benefit Special Olympics New York. Last year, more than 100 participants, each of whom earned at least $1,000 in pledges, rappelled down the side of the 357-foot, 26-story hotel tower at Seneca Niagara Casino.

You read that correctly:

More than 100 participants rappelled down the side of the 357-foot, 26-story hotel tower at Seneca Niagara Casino.

For some, the thought of scaling the largest hotel tower in New York State outside of Manhattan is enough to make their hearts pump fast. But others are flat-out pumped for the opportunity.

Nearly three dozen Seneca Gaming Corporation team members have gone “over the edge” since 2010. Natalie Driscoll and Kim Wilson, two key individuals who helped organize the events, each secured more than $1,000 and braved the experience.

Natalie Driscoll gets ready to go “over the edge.”

About Over the Edge: Over the Edge is a signature fundraising event that was launched in the U.S. in 2008. Participants from the community are invited to raise pledges for a once-in-alifetime chance to rappel down an office building. For more information, visit http://www.overtheedgeusa.com.

“I have to admit – when Natalie first told me about the opportunity for us to host such an event, I didn’t think she was serious,” said Wilson, property safety and emergency preparedness specialist for Seneca Gaming Corporation. “Over the Edge is by far the most ‘daring’ event we’ve ever had at the casino. For me personally, it was also the first time I tried anything even remotely similar to rappelling.”

This year’s Over the Edge event aims to raise more than $150,000 for Special Olympics New York. In recent years, local celebrities have gotten into the act – including former professional hockey players, current professional lacrosse players, media personalities, and members of the Niagara Falls Fire Department.

While descending down the south face of the Niagara Falls hotel was new for Seneca Gaming Corporation team members back in 2010, helping the community has been long ingrained in the company’s culture. Over the Edge is just one of dozens of ongoing events through “Team Seneca Cares,” a program that is committed to encouraging community

involvement, promoting a positive company image, and creating a unified workforce through team member participation. Members of Team Seneca Cares volunteer at more than 25 events throughout the region each year, such as runs and walks, blood drives, and neighborhood clean-ups. So while Over the Edge was unlike anything the casino had done, it fit with the casino’s ongoing support for the community.

“Seneca Niagara Casino & Hotel is an iconic building in the region and the perfect landmark for this exciting event,” said Jim Wise, senior vice president of marketing for Seneca Gaming Corporation. “I knew we had insurance and risk management hurdles to pass, but I thought this was a compelling way to be a good community partner, raise substantial dollars for Special Olympics New York, and create a major regional event.”

Visiting Niagara Falls was a first for the national coordinators of Over the Edge in 2010, but the organization had already safely conducted about 65 similar events throughout North America, including places such as Hawaii and Chicago. The organization has quickly grown, having now hosted more than 220 events to date. All coordinators are fully certified for rappelling and safety.

For thrill-seekers who missed the action last year, another opportunity to be daring for a good cause takes place on Friday, July 26, 2013. The event includes live music, raffles, games, food, and a special VIP tent for participants. Corporate teams are encouraged to register. Those wishing to scale the hotel tower and/or donate to the cause should visit http://nyso.org/LETR/overtheedge.php.

New York

About Special Olympics New York: Special Olympics New York provides year-round sports training and competition in 22 Olympic-style sports to children and adults with intellectual disabilities at no cost to the athletes, their families, or caregivers. More than 55,000 athletes train and compete with Special Olympics New York, the largest Special Olympics program in North America. For more information, visit http://www.specialolympicsny.org.

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Pamela S. Hauth Executive Director Lewiston Museum Historical Association of Lewiston

More than 12,000 years ago, the falls of Niagara were in Lewiston. The force of the water eroded seven miles of solid rock until the Falls reached the place they are today. However, they won’t stay there. The water continues to erode the brink of the Falls at the rate of about a foot per year.

The Village of Lewiston was incorporated by an act of the New York legislature in 1822, but British and French traders were the first Europeans to settle in to what is now Lewiston in the late 1600s. The Europeans, with the permission of the Senecas, established a trading post and small settlement. A natural gully, in the area known as Artpark, provided a convenient place to land a boat before reaching the rapids in the Niagara River, south of Lewiston. This portage was the only means of shipping goods around the falls of Niagara, and was in use until the opening of the Erie Canal in 1825. The first railway in America was built in order to haul goods and supplies up the face of the escarpment.

Father Louis Hennepin accompanied explorer Sieur LaSalle in 1678 on his quest for an inland waterway. They landed at the gully in Lewiston, and continued their journey after traveling over land around Niagara Falls.

Father Hennepin was the first European to write about seeing the Falls.

In October of 1812, the Battle of Queenston Heights was launched from Lewiston. It was a devastating defeat for the Americans, but it cost the British their General Sir Isaac Brock (a Canadian monument dedicated to General Brock can be seen from Lewiston Landing). In December of 1813, the British and their Mohawk allies invaded the U.S., took command of Fort Niagara, and burned towns and villages from Lewiston to Black Rock in Buffalo. Many Lewistonians were killed, but the neighboring Tuscarora men came to the rescue and saved many more.

Hustler’s Tavern, owned by Catherine and Thomas Hustler, was a popular watering hole in early Lewiston. Catherine, a colorful woman ahead of her time, is said to have invented the “cocktail” by using the tail feather of a rooster to stir her alcoholic concoction.

During the time prior to the American Civil War, Lewiston was a stop on the Underground Railroad. Josiah Tryon, Lewiston’s most active Conductor, helped countless enslaved people escape to freedom in Canada.

The longest suspension bridge in the world at the time was built in Lewiston in 1851, until a storm blew it down in 1864. The next bridge wasn’t built until 1899; it stood until 1962 before the current LewistonQueenston Bridge was opened.

In the mid-to-late 1800s, Lewiston Landing was a popular destination for steamships sailing from Toronto, pointing east on Lake Ontario. During the time of the Pan-American Exposition in 1901, as many as 10,000 people arrived each day in Lewiston via steamship. President McKinley visited Lewiston during the Exposition, and on the very same day, he was shot by assassin Leon Czolgosz.

The Niagara River is the reason Lewiston is here today. Nearly two-thirds of the world’s fresh water flows right past our doors. It was the conduit for people and goods, the last step in the journey towards freedom, and the source of clean power. In Lewiston, it’s all about the water.

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Since 1954, Our Lady of Fatima Shrine, located in the historic town of Lewiston, NY, has become a place of natural beauty, art, communal prayer, and renewal to thousands who visit the unique buildings and grounds each year. The magnificence and natural beauty of the Shrine is highlighted by an awe-inspiring Dome Basilica covered with two layers of glass and Plexiglas, with a contour of the Northern Hemisphere of the globe.

MASSES

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Religious Articles and Gift Store - Religious articles, books, CDs & DVDs, and gifts for all occasions.

Cafeteria - Leisurely snack, lunch or dinner.

Banquet & Party facilities also available.

Friday Fish fry: 11am - 7pm Saturdays & Sundays 10am - 4pm.

Other days: Open for groups with advance reservations. The general public is also welcome on these days.

Handicap Accessible. Free Admission.

Ample Parking. All are welcome!

The impressive approach to the Basilica down the Avenue of Saints and around the serenity of the Rosary Pool, features over 130 life-size marble and bronze statues representing Saints from every race and walk of life. Two flights of stairs, with 63 steps, lead to the top of the Dome, where, in graceful majesty, stands a 13-feet high, 10-ton Vermont granite statue of Our Lady of Fatima. From the top of the Dome, visitors can view the entire Shrine grounds and surrounding countryside.

UPCOMING EVENTS

March 24 - PALM SUNDAY Buffet Brunch 10am-3pm Tickets available at door.

Adults $13 / Child 5-11 $5 / 4 & under free April 7 - DIVINE MERCY SUNDAY 3pm - Rosary Procession & Divine Mercy Chaplet May 5 - MARY’s DAY 3pm - Rosary Procession & Crowning of Procession Statue 55

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Pussy Willows, Parades, and Pollock: Discover Buffalo this Spring

by Peter Burakowski As the weather starts to warm up in spring, so do Buffalo’s events and attractions.

It all starts with St. Patrick’s Day, a holiday that Buffalo takes seriously – so seriously that the city has not one, but two, parades. On Saturday, March 16, camp out at the corner of South Park Ave. and Hamburg St. at noon for the best view of the “Old Neighborhood” St. Patrick’s Day Parade. With ironworkers, family clans, Irish dancers, and bagpipers weaving their way through the historically Irish First Ward neighborhood, this is a lively working man’s parade. The larger of the two parades takes place the next day, Sunday, March 17, at 2 p.m.

This parade begins in Niagara Square and works its way north along Buffalo’s stately Delaware Ave., past two districts filled with restaurants and bars – Chippewa St. and Allentown. So dig out all that green garb from the back corner of your closet, stake out your parade watching spot, and get a good taste of Buffalo’s proud Irish heritage.

On April 1, the day after Easter, another large ethnic group in Buffalo – those of Polish descent – has its own celebration: Dyngus Day. It’s a wild and whacky day to give thanks for the conclusion of Lent, involving thousands of revelers eating traditional Polish foods (like pierogi and kielbasa), downing plenty of Polish beer, dancing to polka bands, and – here comes the oddest part – spraying each other with squirt guns and smacking folks with pussy willows.

Spring is also a great time to explore Buffalo’s incredible arts and culture. The Albright-Knox Art Gallery is home to one of the world’s finest collections of modern and contemporary art, including works by Pollock, de Kooning, Warhol, Still, and van Gogh. The gallery will be presenting “Agnes Martin: The New York–Taos Connection (1947–1957),” a collection of paintings, drawings and writings, through May 12, and “Kelly Richardson: Legion,” a survey of Richardson’s audio-visual work, through June 9. Within steps of the Albright-Knox, you’ll find the stunning Burchfield Penney Art Center, which is dedicated to the art of Western New York, as well as the gorgeous Buffalo History Museum, which tells the stories of Buffalo’s industrial, ethnic, and Native American heritage.

If performing arts are your thing, head to the Eliel and Eero Saarinen–designed Kleinhans Music Hall to see the Grammy Award–winning Buffalo Philharmonic Orchestra. Season

Visit Buffalo Niagara and Dylan Buyskes

highlights include a performance with banjo virtuoso Béla Fleck on March 16 and 17 and “The Music of Led Zeppelin” on May 11.

Buffalo is also home to some two dozen theaters, anchored by Shea’s Performing Arts Center, featuring an ornate Tiffany-designed interior. Each year, Shea’s hosts a series of touring Broadway productions, like “Sister Act,” which will run from March 19 to 24.

Across the street from Shea’s, you’ll find the intimate, theater-inthe-round Irish Classical Theatre, which will present Jim Sheridan’s “Being Behan” from March 21 to April 14 and David Mamet’s “American Buffalo” from April 25 to May 19.

All that running around Buffalo is bound to make you hungry. The solution: Local Restaurant Week, April 22 to 28, featuring 200 independently owned restaurants offering full meals – ranging from steaks to seafood to Indian – for just $20.13. It’s the perfect chance to sample all Buffalo has to offer, without breaking the bank.

For more information about these events (and many more!), go to www.visitbuffaloniagara.com or call 1-800-BUFFALO.

Images by: Visit Buffalo Niagara and Nancy J. Parisi , Ed Healy, and Buffalo Philharmonic Orchestra

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Upcoming Events March Quilting, Fabric Dyeing & Wearable Art Workshop Sat & Sun, March 9th -10th • 12pm-5pm Art Auction and Basket Raffle Fund Rasier March 10th, 4-7pm Polish Dinner and Theater “Over the Tavern” Saturday, March 16th • 6pm-10pm Lewport School District Student Art Exhibition Opening Reception Saturday, March 23rd • 12pm-2pm Easter Egg Hunt Saturday, March 30th • 1-3pm

April International Award Winning Recording Artist: Arvel Bird Wednesday, April 10th Doors open at 6pm • Concert 7pm-9pm Hand Drum Workshop Sat & Sun., April 20-21• 12pm-5pm

May John Pacovsky Art Exhibition Opening Reception Friday, May 3rd • 6pm-8pm Wisdom of the Women Symposium Sat-Sun., May 25th-26th • 12pm-5pm Stone Carving Workshop Sat-Sun., May 25th-26th • 12pm-5pm

The Niagara Arts and Cultural Center (NACC) is a multi-arts center located in the former Niagara Falls High School. The NACC founded in 2001 was once slated for demolition but is now listed on the National Register of Historic Places and is home to over 70 artists, a ballet school, two theaters, two galleries and a recording studio. Through the hard work of preservationists and a dedicated staff, it has undergone a major renaissance and is now serving as a catalyst for the revitalization of the surrounding neighborhoods.

Learn more about the NACC’s history, the artists and programs offered.

Tour the NACC Free “Back Stage Pass” Tour.

Stages for Growth: Thursday, March 28th • 4pm-5 pm Embrace the NACC: Monday, April 8th • 5pm-6 pm Our Back Stage Pass Tours are free and open to the public. Space is limited Sign up on our website www.thenacc.org or call 716-282-7530 for reservations.

Sculpting the Future - Donors Luncheon- Wed. May 15th • 12pm-1pm For more information or to register call 282-7530.

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1201 Pine Ave Niagara Falls, NY | 716.282.7530 | www.thenacc.org

International Award Winning Recording Artist: Arvel Bird

Wednesday April 10 Doors Open at 6pm - Concert 7pm-9pm

Arvel Bird, a violinist and Native American flutist, is known around the world for his dramatic connection between Celtic and Native American traditions. Dubbed the "Lord of Strings" by fans and music critics, his music evokes the soul of North American history. Joseph Michael Mahfoud will open. Tickets are $20 general admission/$15 students and seniors. Call 716-480-4418 for more information or to order tickets by mail. To order online go to www.thenacc.org and use PAYPAL. Concert proceeds to benefit "Gathering at the Heart of Niagara" June 22-23 on Goat Island at Niagara Falls State Park NY.

Stone Carving Workshop with Tom Huff

Two-Day Hand Drum and Wood Burning Workshop Saturday and Sunday, April 20-21 12pm-5pm Participants will learn the fine art of wood burning and then complete a hand drum made with deer hide. Hands on instruction by well known artist Earl Dionne. Go home with a beautiful and useful work of art. Cost $30 includes all materials and two days of instructions.

Wisdom of the Women Symposium

Saturday and Sunday May 25-26 12pm-5pm

Saturday and Sunday May 25-26 12pm-5pm

Tom Huff is an award winning soapstone carver. His pieces are in permanent museums throughout the country. Join us in choosing your own stone and create your own personal carving in this two-day workshop. All instruction, materials and tools are included. Classes are intergenerational and students ages 12 and older are welcome. Make a memory to last a lifetime.

Native American women have always had an important role in the family and culture. This wisdom has been passed down for generations.

Workshops will include natural foods, fiber dying and the healing circle.

This is a time for all women to slow down, come together and explore the important areas of their lives. A Skywoman sculpture by Tom Huff will be installed in the nearby Peace Garden during the symposium.

Ten YearS of

August 18, 2002 The Nation-State Gaming Compact is signed into law, granting the Seneca Nation of Indians the exclusive right to operate Class III casinos in Western New York.

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september 18, 2002 Construction crews begin transforming the former Niagara Falls Convention & Civic Center into Seneca Niagara Casino.

Seneca niagara Casino

FebruAry 25, 2002 The 5th Dimension (No. 1 hit: “Aquarius/Let the Sunshine In”) is the first musical act to play in the 440-seat Bear’s Den Showroom.

December 31, 2002

mAy 14, 2004

Seneca Niagara Casino opens with 2,625 slot machines, 93 table games, Thunder Falls Buffet, and Club 101. The $100 million project was completed in 100 days. The first bet is placed on a Wheel of Fortune® slot machine.

The Western Door: A Seneca Steakhouse opens

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December 31, 2005 The first 10 floors of the new Seneca Niagara Casino & Hotel are opened. Work continues on the remaining portions of the project. Also open for the first time on New Year’s Eve are Koi, la Cascata, Three Sisters Café, the Lobby Bar, an expanded gaming floor, and the 2,400-seat Seneca Niagara Events Center – with legendary singer Aretha Franklin playing the first show.

mAy 18, 2004 Ground is broken for a 26-story hotel at Seneca Niagara Casino.

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April 2006 The 26-story, 604-room hotel complex at Seneca Niagara Casino & Hotel – including The Spa & Salon and an indoor swimming pool – is completed.

June 13, 2011

2013

Hotel room renovations begin throughout Seneca Niagara Casino & Hotel. All 26 floors are complete by January 2012.

Seneca Niagara Casino & Hotel celebrates 10 years and beyond! The property today includes 4,000 slot machines, 100 table games, 10 dining locations, and 604 hotel rooms.

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2006 through 2012 Seneca Niagara Casino & Hotel earns the Four Diamond Award from AAA, one of the mosttrusted names in the travel industry, in every year of its eligibility. It is one of only three properties in Western New York to receive the honor (with Seneca Allegany Casino & Hotel being another recipient) – part of an elite group of only 3.8 percent of the 59,000 AAA Diamond Rated establishments throughout North America and the Caribbean.

65

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