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8 THE NEW TANNER THURSDAY, AUGUST 9, 2007 Best Price, Best Service Since 1972 FAX: 519-853-1559 379 Queen St., Acton ON L7J 2N2 519-853-1553 1-888-833-8953 Costa Mediterranea Depart January 19, 2008 - 7 nights Eastern Caribbean ?????????? ??????????????????????????????????????????? ??????????????????? ?????????? ?????????????????????????????????????????????????? ???????????????????????????????????? ?????????? ??????????????? ??????????????? ??????????? ? 1169 ? ???????????????? ???????????? ??????????? ? 1429 ? ??????????????????????????????????? ???????????????????? ??????????????????????????????????????????????????????? ??????????? ???????????????????? ?????????????????????? 15th Annual Concert at Sea! Toronto departures: All prices are per person based on double occupancy for new individual bookings only made as of August 2 2007. Prices include flight, transfers & cruise. Taxes are extra. t The maximum savings ($115 per person) is valid with the purchase of a Costa Mediterranea cruise at regular price for 7 night stay in double occupancy. Applicable on oceanview cabins with balcony. Valid for bookings made before September 20, 2007. The names of the passengers and full deposit are required at time of booking. Tt Subject to availability at time of booking. Prices not valid with any other offers and are subject to availability and change at time of booking. Limited time offer and can be withdrawn at any time. Other sailing dates and categories are available at varying priced. For full terms and conditions please consult the Transat Holidays 2006-2008 Cruise brochure. Transat Holidays is a division of Transat Tours Canada Inc., and is registered as a travel wholesaler in Ontario Reg. No. 50009486. ???????????????????? ????????????????????????? ????????? $460 ?????????????????????? ???????????????????????????????????? ?????????????????? ??????????????????? ????????????????????????????????????????????????????????????????? Tt TEMPORARY ROAD CLOSURE DUE TO EVENT Notice is hereby given in accordance with the provisions of the Municipal Act, S.O. 2001, and Town of Halton Hills By-law 2003-0032 regarding the following temporary road closure for the purpose of the following community event: Leathertown Festival Sunday, August 12, 2007 11:00 p.m. to 5:00 p.m. Organized by: Acton BIA If you require any additional information regarding this temporary road closure, please contact the Clerks Department at 905-873-2601 ext. 2350. 1 Halton Hills Drive, Halton Hills, ON L7G 5G2 Mill Street from Main Street/Hwy 25 to Fellow Street LEISURE LIVING INSIDE & OUT BBQs / Smokers HOT TUBS/ Chemicals FIREPLACES -Outdoor-Indoor Service all makes / fuels ROCKWOOD1-519-856-0498 www.wellingtonfireplace.701.com 138 Main St., N By Frances Niblock When hes creating haute cuisine in the kitchen of Cru, Chef Shane Waite is pan-searing scallops, top- ping lamb shank with olive paste and pureed edamame, and offering parsnip soup garnished with a shittake flan topped with spiced persim- mon puree. When hes at home in Acton cooking for his fam- ily and friends, the menu includes blueberry clafoutis, homemade hamburgers and a cucumber salad. I like to keep it simple, Waite said on Monday, ad- mitting in his salad days he used to try harder to im- press with his cooking, but now at 35, hes happy with fresh ingredients and simple, but evolved recipes. The Brampton-born Waite, whose mother grew up in Acton, moved here with his wife and young son 10 months ago, looking for a laid-back neighbourhood in a peaceful small town. Dedicated clientel During his eight months at Cru, an Art Deco restaurant in The Kingsway area of west Toronto, Waite has de- veloped a dedicated clientele who love his modern take on classic French cooking. He recently was named one of the top 10 Toronto chefs. Waite describes his cook- ing as a spin on French cuisine with lighter flavours and a North American pre- sentation. I use a lot of other ele- ments from Mediterranean cuisine, and I use a lot of Jap- anese ingredients, especially with the fish and the way that its always lightly treated to keep things really bright and alive, Waite said. While there will always be food trends slow-cooked Berkshire pork belly is the meat of the moment Waite said food must be progressive and be modernized. Obviously, there are still guys who do the same dish for 20 years. The French are notorious for taking a dish and starting with one and not taking it off the menu, but perfecting it and making it better, so I think thats what I pride myself on, Waite said. His love of cooking be- gan with his mum, Patricia Sterritt, who was an avid cook and gardener. Waite graduated from a chef co-op course at a Peel high school and then studied in top-flight restaurants around the world, including New York, London England, Belgium and closer to home, Langdon Hall and Canoe. Worked free to learn In some kitchens, he worked for free to learn from the best. I have to say, I have a son who is two-and-a-half, and if it hadnt been for my wife (Christina) supporting me emotionally there are a lot of days that you want to give it up because it is tough when you have a family and you work these hours. Shes made my career a lot more enjoyable, Waite said. What makes a good chef? Passion, drive and com- mon sense, Waite said, admitting that a chefs life can be all consuming. Quick facts 1: What is your favourite kitchen gadget/implement? A: My 12-inch French knife is key, along with my high-speed blender for sauces and dressings, and my pasta machine. 2: McDonalds or Pizza Hut? A: Pizza Hut. People tend to get brainwashed by big box food and theres so much more to food than that. May- be every fourth of fifth time you go out to eat, go to a restaurant where they put really good ingredients in the forefront and its not just about cost, but the dining experience. 3: What is your favourite comfort food? A: Any kind of braised meat. Any inexpensive cut of meat like a lamb shank or pork belly or beef short rib thats cooked slow thats got a lot of aromatics in it. 4: Do you eat leftovers? A: Sure. Again, braising is great for that. You can al- ways save stuff for the next day. Even Mums stew is still considered one of those leftover items. 5: What is more important taste or presentation? A: Taste hands down, without question. 6: Is there any food you will not eat? A: No. 7: What do you think of Vegans? A: If your restaurant isnt really set up for it, it can be really difficult we dont get a lot of it, but its not some- thing I pay a lot of attention to thembut I always try to work with it. 8: Do you get invited out to dinner at peoples homes often, or are people too in- timidated to cook for you? A: Most people I know are pretty comfortable now. My sister came over tonight and I made a blueberry clafoutis and my sister made chocolate brownies. We had homemade hamburgers and a cucumber salad. Acton chef Shane Waite is named as one of T.O.s top 10 Chef Shane Waite