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S u n d a y , J u n e 6 ,1 9 9 9 O a k v ille B e a v e r W eekend Kerr Street revitalization 3 Photo by Barrie Erskine Architect Gren Weis, entrepreneur Ruby Thomas-Cezette, and Barb Weis view the plans for their new businesses on Kerr Street- Weis and his wife will move Gren Weis Architect and Associates to Kerr Street while Thomas-Cezette intends to open a restaurant, health food store, children's clothing outlet and a Christian bookstore. (Continued from page 1) community and she envisions this latest renewal spreading out along the neighbourhood. "I believe in picking somewhere there's a challenge," she said. "I can help bring it from nothing to something." Thomas-Cezette absolutely rejects any notion that Kerr Street's residents are "low class" and remains adamant that everyone is deserving of respect. "To me, people are people," she said. "That's all that matters." Another anchor of the revival is Gren Weis Architect and Associates which is moving from the Navy and Randall Streets loca­ tion where it's been since 1992 to a block just north of Ruby's. Weis is impressed with the potential of Kerr Street, from the remaining old-style storefronts to the many trees which are flourish­ ing along the roadway. Contrary to popular opinion, however, Weis' wife Barb said they have received no negative com­ ments about the wisdom of moving from Downtown Oakville to Ken- Street. This faith and enthusiasm extends to long-time Kerr business owners as well. Maria Manguito, who has operated her Joia Boutique for 13 years, first rented a space, but for the past two years has owned her new location. "I'm very positive about this street. I love my clientele," said Manguito. "I hope we get business going." Graham said those with faith in Kerr Street include the owners of Alternatives, Sea and Craft, Florence Meat Market and the Tokyo Bay Japanese Restaurant. Frank Petrick, owner of Biondo Pazzo for four years, says what's needed are more people prepared to get in on the Kerr revival sooner rather than later. "It's easier to be a follower after the fact," he said. "It's a matter of getting in someplace early and being part of the flow." This idea of attracting and keep­ ing businesses is essential, adds Petrick, who has no time for doom- sayers who maintain Kerr Street is a write-off. "People always like to assume the worst," he said. Petrick, who sees Kerr becom­ ing "Venice Beach meets Soho," believes the neighbourhood can't help but attract new visitors who he says currently pay more for the same services elsewhere in town where they can't find parking. For example, says Petrick, a restaurant paying higher rent in another part of Oakville ultimately passes the cost onto customers. "At some point the consumer says enough and begins to sniff other areas," he said. Weis explained that prime loca­ tions in Downtown Oakville - which he says is "bursting at the seams" - are few and far between and that renewal is slowly creeping west of the Sixteen Mile Creek and will soon connect with Kerr Street. "We're not trying to rival Downtown but to complement it," said Weis, who designed the new look of the Lakeshore Road strip plaza near Kerr. Added Ward 2 councillor Linda Hardacre: "Critical mass is hap­ pening now. This is the turning point." Thomas-Cezette, whose opti­ mism appears boundless, agreed wholeheartedly. "I never look at anything now. I look at 20 years down the road," she said. "This place is going to be a beauty." Photo by Barrie Erskine While some people view Kerr Street and see empty buildings, others see opportunities. June blood clinics The Canadian Blood Services is hold­ ing two clinics in Oakville this month. The first will take place in the audito­ rium of the Halton Regional Centre, 1151 Bronte Rd. on Tuesday, June 15th from 9 am. to 2 p.m. The second will occur at the Croatian Parish Hall at 2110 Trafalgar Rd N. on Wednesday, June 23rd from 12:30 p.m. until 7:30 p.m. For information on blood donor clin­ ics call the Toronto Blood Centre at 416- 974-9900 or 1-800-701-7803, or visit their website at www.bloodservices.ca. FREE PIZZA O N OUR PATIO! D ine O n O u r Patio, Buy O ne Pizza, G e t O ne Pizza Free! W ith this ad, before June 1 1 Tuesday to Thursday O N LY Patio Dining O N LY IL FORNELLO 905.338.5233 B a r -B -Q G a s G r ill & F ir e p la c e In c . 490 SPEERS ROAD, OAKVILLE 844-3224 NOW YOU'RE COOK'N Student Pool Supplies In Pool Chemicals FREE DELIVERY! (with purchase over $50) 2 large green peppers, cut into 1 inch square pieces 2 large red sweet peppers, cut into 1 inch square pieces 1 medium onion, quartered and separated into sections 2 small zucchini, cut into 1 inch pieces 2 small yellow squash, cut into 1 inch square pieces 1 bottle Italian salad dressing, any kind Place all vegetables in a nonmetal container. Pour Italian dressing over all; m ix thor­ oughly. Marinate 30 to 50 minutes. Remove vegetables from marinade; reserve marinade, thread vegetables alternately on skewers. Place kabobs in centre o f cook­ ing grate and cook 10 to 15 minutes, turning once halfway through cooking time. Brush kabobs with reserved marinade while cooking. ladhed Method; Indirect cooking is accomplished by turning o ff any burners that are directly below the food, th e burners on both sides o f the food should be adjusted to equal amounts o f heat (medium or low). ________________Reape coaiptments of_________________ http://www.bloodservices.ca