Halton Hills Images

Independent & Free Press (Georgetown, ON), 6 Aug 2015, p. 28

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Pa ge 2 8 T hu rs da y, A ug us t 6 , 2 01 5 - T he IF P - H al to n H ill s - w w w .th ei fp .c a • Safe • Affordable • Gentle • Certified technicians • Comfortable home environment Bare Image electrolysIs & laser Inc. Serving Halton Hills Since 1999 with Laser Hair Removal Permanent Results!! 97 King St., Georgetown • 905-873-6388 • www.bareimage.ca afterbefore Book your free estimate at WePaintSiding.com Have a beautiful home for of siding replacement! the Lasts 15+ years on aluminum and vinyl surfaces Personalize your home with a custom colour scheme 1/4 Price Call 905∙703∙1221 or go online and visit our FAQ page for detailsFaded and dated? Get it Painted! www.adamsonspa.com 905-877-1604 2 Adamson Street, Norval,Ontario, L0P 1K0 *Valid month of August 2015*Cannot be combined with any other offers with this coupon Enjoy any Massage (1 hr), an Essential Care Facial or Salon Colour & Cut $20 off ## SAVE $250 $798 RECLINING SOFA #88340 RECLINING SOFA $748 ROCKER RECLINER $548 VISIT US ONLINE AT BADBOY.CA TO VIEW ALL BAD BOY LOCATIONS AMAZING KWALITY. SUPERIOR SAVINGS. SUPER BUYS ON PREMIUM KWALITY FURNITURE! T VISIT US ONLINE A BADBOY.CA TIONS TO VIEW ALL BAD BOY LOCA BONDED LEATHER 332 Guelph Street,Georgetown (Across from Canadian Tire) 905-702-0885 • www.bathstudio.ca EvanEscEncETM Sleek, pure, organic lines that reveal a vast interior bathing space to relax completely in peace and serenity. •Great Prices •Superb Products Celebratory meal was a 'treat' for the senses The photo you see here was our snack at the start of one of the best meals I've ever had! In June, our parents and some great friends took Olivier and I out for dinner-- we were celebrating a bit of a special occasion. So all we knew was they were picking us up at 3 p.m. The six of us piled into the vehicle and off we went. Stop number one was at Navy Park in Oakville-- right on the water, a lovely spot if you ever get the chance. Anyhow, this par- ticular park holds significance for those of us on the little trip. While Olivier and I looked around the park, the rest of them whipped out a linen cloth, my grandmother's glass dishes, proper wine glasses, linen napkins, the whole bit and we sat down to a lovely lit- tle snack of individual lobster cocktails with lemon mayonnaise, smoked salmon with cream cheese, capers, onions and pumper- nickel and topped it off with a bit of cham- pagne! I can tell you, we gathered a few in- terested looks from everyone else who were picnicking with ham sandwiches! Once the snack was done, we packed up and off we went in the truck again. Next stop was The Inn on the Twenty restaurant in Jor- dan (Niagara country for those that aren't familiar). Turns out that the four of them had been conspiring with the chef (Frank) at the Inn and had come up with this fantastic eight-course tasting menu, complete with wine pairing for us to enjoy. Well, we sat down and chatted, laughed, ate, drank, had a wonderful time-- and hardly even noticed that by the time the whole thing was over, we'd been sitting in the restaurant for over five hours! Each course was so detailed, so perfectly presented, it was a treat for the eyes as well as the tastebuds. As much of the food as pos- sible was sourced locally and Frank (who came out to introduce each course) was able to tell us the name of the farm, the farmer and a bit of history of each farm as he told us about the strawberries, the duck, the edible flowers-- it was amazing! The service was outstanding, the food amazing, the wines were perfectly paired and delicious, beauti- ful room, comfortable seating, lovely view and of course, the company exceptional. It's not very often that a restaurant is able to get that entire combination of things right, but they certainly hit it right out of the ball park that night. If you're looking for some- where special, then I would highly recom- mend you check out The Inn on the Twenty! Tell Frank we sent you. Have fun and keep cooking! Lemon Mayonnaise INGREDIENTS • 2 eggs • 2 tbsp smooth Dijon mustard • 4 tbsp freshly squeezed lemon juice • 1 cup canola oil • 1 cup olive oil • grated zest of two lemons • freshly ground black pepper • 1/4 cup finely chopped dill or parsley METHOD 1. Combine eggs, lemon juice, Dijon in a food processor for a few seconds. 2. With the machine running, drizzle the oils in through the feed tube. Process until thick. 3. Fold in zest, pepper and herbs. 4. Refrigerate for one hour before using to let flavours intensify. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'

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