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Do you know a tale about Jake‘s holiday? Building on the fun and sucâ€" cess of last year‘s coloring conâ€" test, Festival organizers are invitâ€" ing area children to expand the "Jake from the Lake" history. This year, children are being asked to color a wintry picture of J "Jake from the cruise the Lakeshore Santa Claus Parade ing to Oakville Festival Organizers, he‘s hoping to hit all the right notes with fans and wellâ€"wishers alike. g Jake will join 20 members of e Oakville Concert Band at this year‘s parade. He‘s hoping to pick up the baton â€" and some pointers â€" from conductor Denny Ringler. * "Jake enjoys great music," says Festival chairman Bruce Ireland. "We suspect that‘s why he wanted to be our Festival Mascot. Jake‘s special guest appearance with Canada‘s oldest concert band will certainly be one of this year‘s parade highlights." "We‘re already gearing uy a fun and exciting Waterf Festival ©94," Ireland notes. " is an integral part of the prog We‘re delighted that he‘s a able to represent us at the S Jake, provided by local cartoonist Steve Nease, and attach a short story about what Jake and his family do over the holidays. Festival volunteers will be passâ€" ing out "Jake‘s Holiday Tale‘ draw forms along the parade route. Claus Parade again this year. Plenty of hard work ‘and enthusiâ€" asm go into making a successful festival and nobody works harder â€" or gets more enthused â€" than our own Jake from the Lake. "In fact," Ireland adds, "we probably couldn‘t do it without him!" nnu gund :00 Kinsmen and Kinettes will collect food during Santa Claus parade ’or pictures. "Christm nnual baz unday, Nov. 21st from 1 :00 p.m. The Sir John Co Qecreation Centre for Sen ocated at Third Line _akeshore Road. "Christmas at Colborne For the fifth year in a row, the Oakville Santa Claus parade will be led off with the Oakville Kinsmen and Kinette Club‘s tractor trailer and crew collecting food donations from the spectators. The parade is on Sat., Nov. 20th in downtown Oakville. "We feel that a food collection in conjunction with the Santa Claus is a unique idea. Everybody enjoys the parade, but we often lose sight of the fact that even in our own community, there are people less fortunate than ourselves," said Kinsmen Mike Beauchamp. "The club is asking that spectators bring an appropriate food donation, which will be collected by Kinsmen at the front of the parade," continued Beauchamp. ttendin Kinsmen will be pushing shopping carts beside a tractor trailer. The parade watchers will have the opporâ€" tunity to put their donation into a cart at the beginning of the parade. The food will then be loaded onto the trailâ€" er, to be driven to a local sorting and distribution centre. Cash donations will be accepted from those who forâ€" get to bring a food donation. â€"_ "In a community such as ours, chilâ€" dren receive so much, and quite often they do not realize how lucky they are," said Laurinda Dormn, the Kinette president. "The thought behind this project is that the Kin clubs could perâ€" form a community service by collectâ€" ing food, and help children realize that president. "lhe thought behind this project is that the Kin clubs could perâ€" form a community service by collectâ€" ing food, and help children realize that this season also involves giving, as well as receiving. Our Kin club‘s are like a lot of people, sometimes we just Write cheques. The food drive project lets our clubs and the kids participate directly in charity during a period when even more people need our help," said Dormn. In past years, Kinsmen and Kinettes have collected enough food to provide several weeks supply of food Oakville‘s requirements. The donated money is distributed to Oakville food banks and to the Oakville Christmas Assistance fund. hted t« special hristmas at Colborne Nov. 21 st lborn hristmas s ilk U i NIS nc t olborne Lake" will at this year‘s and, accordâ€" Waterfront he‘s hoping raft l H ind | niors 18 ie and sale olborne lborne §() tea OS the iKC on laF tures a delicious bake table, White Elephant items, plants, jewellery, books, records, and handcrafted (made by the members!) items for (Mmac sale. Top off your afternoon with a visit to the Tea Room and don‘t forget to buy a raffle ticket! Tickets are now available at the Seniors‘ Centres for the 24th Annual Light Tour and Christmas Social to be held at the Galaxy The Franzone brothers â€" maitre d‘ Tony Rodrigues 1 knew from my first moments in the Trattoria Zone restaurant on Royal Windsor Drive that I was in for an interesting experience. 1 placed my order â€" a big meal, really â€" and Tony soon reappeared with Calabrese bread and Frutti di Mare. The bread was a departure from standard garlic bread â€" the garlic was there, alright, but fresh olive oil was used instead of butter. A surprise touch, and welcome. The Frutti di Mare â€" cold seafood salad â€" was served in radicchio leaves and contained shrimp, clams, octopus and calamari in a vinaigrette dressing. The seafood was nicely firm, and fresh, and offered diversion for the eyes â€" I hadn‘t had octopus in awhile. Ww it Authentic fresh Italian food at great prices Advertising Feature by Don Wall ded dollars for diabet tal services. When th door, please match tt urs. Or { th mM and D tim Diabetes wit) D that‘s Gianfranco on the left and Robert on the right â€" hired a firstâ€"class chef and maitre d‘ to ensure great food and excellent service. Pictured are chef Ciro Garofano and M t} Thurs., Dec. 9th at 12 turkey dinner and ents the St. Mildred‘s I Choir. Cost is $8 Choir. Cost is $8 per person, and/or the Colborne Centre Christmas Dinner Dance on Saturday, Dec. 11th at 6:30 p.m.; also a full turkey dinner and dancâ€" ing to the "Two Pals". Cost is $20 per person. 1 The Colborne Centre is hosting the Smile Company‘s Christmas show... "A Day at Niagara â€" A Night at the Oban". This musical )ointed Then came the main course â€" Pollo (Chicken) Cacciatore, served in a white wine/tomato sauce with fresh mushrooms, healthy chunks of green pepper and celery. The aroma was inviting â€" basil, oregano and pepper accounted for that, Tony informed me. The plate was thankfully unadorned with trendy kiwi fruits or strawbernies lub on Monday m. Thev‘re fre â€" just the food, thank you, and plenty of it. On a side dish were fettuccine noodles in a tomato sauce To tell the truth, my greatest challenge once I began the meal was to eat slowly enough so as not to cause a scene. Both dishes were absolutely superb. The noodles were nicely al dente, and the accompanying tomato sauce was spiced smartly with basil. The chicken was served quite warm, and the taste so good I could barely find the proper balance between savouring each bite and eagerly going for the next one. Tony A great treat for a seafood lover may nave been surprised 1 emptied my plate so quickly. A little gauche, perhaps, but what could I do? The serving had been so generous that I felt I should decline dessert, but I gave in and let the waiter surprise me. He brought me a fabulous raspberry/chocolate tartufo (ice cream) topped with chocolate sauce and grenadine. Again, the challenge was to avoid being too obvious as I scraped the plate m h may n 1 IV Dec. 6th. at )UI hri ind th n 30 p.m. Ful rtainment by ightbourne tm THE OAKVILLE BEAVER Trattoria Zone â€" M 11 Un U h J ull 00 fantasy is sponsored by PI Banl the Admission is free but we would welcome donations for the Food Bank or a wrapped gift for the Salvation Army. Serve For further information Yuletide events, please Kerr St. Seniors‘ Centre 8141 or the Colborne C §25â€"9805. M ind trying to get the last bit of chocolate sauce. A cup of cappuccino topped off the meal perfectly. "What people want in a restaurant is good food, and enough food, at a competitive price,"â€"said Robert. He‘s an intelligent fellow, a graduate of the University of Toronto with a degree in French Literature, of all things, and he has been involved in the restaurant business, in one capacity or another, since he was 13. He‘s made a study of what works in a restaurant and of what to avoid at Royal Windsor and Ford Drive â€" five months ago. The owners are two young Oakville brothers, Robert Franzone, 24 and 26â€"yearâ€"old Gianfranco. I had a chance to talk to Robert after the meal and he explained how his passion for food has been translated into the great dining experience I had just eone through. Trattoria Zone opened in the Royal Windsor Square plaza â€" Flambé smoked salmon cooked in vodka with a light tomato sauce, tossed with egg pasta noodles (tagliatelle). th at A r Al h hristm lborné Admission nform In () i1 m. Hot mulle n nt Irop goodi¢ one loonie and 1)C n OFW at 1000 Nas the great had just on these call the at §45â€" hurchill will be ntre tma Id a Dec idet 1 t Robert anticipates that his lunch crowd will continue to grow, with the cost for two for a glass of wine, salad and pasta adding up to only $20 or $25. Lowâ€"cost luncheon specials supplement the menu. He promises customers can be in and out for lunch in only a halfâ€" hour. First of his concerns is the quality of the food. He and his brother hired an experienced chef, Ciro Garofano, who has a proven track record of being creative with a Mediterranean flair, of not scrimping on quality ingredients, of demanding only fresh foods. That fit in with what Robert wanted in his restaurant. Tree Lighting Ceremony Nov. 19th the and put it into practice at his restaurant. ing of the Ciro and Robert drew up the extensive menu themselves. The prices are among the best in the area â€" Robert knows, he has checked out all of the Italian restaurants in the area himself â€" and diners will notice a number of "Zone" creations supplemented by traditional favourites among the antipasti (appetizers), zuppe (soup), insalate (salads), pastas, veal, pizza and dolci (desserts). A favourite dish is the Pollo "Zone" â€" tender chicken breast sauteed with white wine, mushrooms and green seedless grapes, in a cream sauce. Like most lunch dishes, the Pollo "Zone" costs under $10. Anelican Ann Muly 1 IMm Downtown Oakville‘s 1 of the Christmas Tree i The evening will begin m it ph t} 1 H from i| In SInfin remon hool ( hus A\ppl will "Tis 11 "light" the Christma h will put on their trs Choir will entertain th ny to greet the crowd. le Cider and Hot Chox rs. courtesv of the T H rI n Donut ristm n iL dit1 m D â€" The Franzone brothers (the name Trattoria Zone came from their last name) handâ€"picked the best professional staff and ensured that everyone knew the ingredients of each dish â€" an essential point if maitre d‘ Tony Rodrigues, for example, is to have credibility. Trattoria Zone is open Monday to Saturday. Call for reservations on weekends â€" 338â€"2001. Like everything else at the restaurant, a lot of thought went into the design. The dining room is tastefully simple, with muted green and white the dominant colours ("nothing gaudy" says Robert). The kitchen also serves the takeâ€"out part of the business â€" and that‘s another whole story, the Pizza Zone has its own separate entrance and has attracted many regulars with its gourmet pizzas and delicious main courses. There is a 10 per cent discount on all takeâ€"out pizza orders. The wine list is mainly Italian, featuring Barbera, Barolo and Valpolicella wines. The house wine is Giacondi, a dry Italian wine. The location is a good one, Robert feels â€" only minutes from downtown Oakville down Royal Windsor Drive, and it‘s also accessible from Mississauga and within walking distance of the Oakville community of Maple Grove. n (y P Tagliatelle Al Salmone a specialty of the house. Al l ithern th h () II 1 1 k int T [1 Oak thi m lle m« ATM thi 1 by Salvation pl th 1U ultur tIl¢ 1y St. Hilda‘s y, and St s will alsc the light will le hants IVOI will ,%/ 0 11