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•T he I FP • H al to n H ill s •T hu rs da y, O ct ob er 3 , 2 01 3 20 On Now at The Brick! For more details go instore or online @thebrick.com. A dedication and opening ceremony for Devereaux Cemetery will be held this Saturday, October 5 at 11 a.m. Members of the public are invited to attend. Located at 12337 17th Side Road, just west of Trafalgar Road, Devereaux is a short drive fromGeorgetown, Acton, Milton and Brampton, and provides a quiet, country setting on land farmed for generations by the Devereaux family. Devereaux is adjacent to Holy Redeemer Cemetery, and is operated by The Catholic Cemeteries of the Diocese of Hamilton for the benefit of residents of the Town of Halton Hills and surrounding communities. For more information, please call John Perrotta at 905-877-8500 or 1-800-661-5985 www.devereauxcemetery.ca $1,000 - $2,999 ASpecial Thank You to this year's Gold sponsor Westerveld Contracting Our sincere apology to any sponsors who may have been missed on the full page ad on September 26, 2013 www.georgetownfallfair.ca TED ARNOTT, MPP Wellington-Halton Hills Web: www.tedarnottmpp.com Phone: 1-800-265-2366 This past week has been the most glorious fall weather- cool in the morn- ings, but sunny, blue skies and warm all day long. This is the perfect weather for a deli- cious tomato and basil salad, alongside a BBQ steak. Pluck a couple of your end-of-season tomatoes and slice them in thick slabs, sliver up some fresh ba- sil and sprinkle on top with a drizzle of olive oil, coarse salt and fresh ground pepper. Nothing else is needed for a perfect taste of fall. For your steak, by all means, choose your favorite, but here is a bit of steak info I learned this summer. A hanger steak is a cut of meat from the diaphragm of a steer or heifer. It is a small cut of meat, weighing only about 1-1.5 pounds. I enjoyed hanger steak for the first time this summer at a French restaurant, serving steak frites. I ordered my steak rare, as I always do. When I popped in the first bite, I immediately sensed a liver-ish flavour. Not in a bad way- I like liver-- but clearly this cut of meat lives inside the animal, somewhere close to the liver, enough so that it has picked up the fla- vour. The taste was very beefy and rich. I was glad it was a small steak. It was deliciously tender but this certainly had to do with the fact that it was rare. This cut can be quite tough when cooked past medium-rare. Similar to a flank steak, it is usually better when marinated as well. Have fun and keep cooking! Questions or comments, email Lori and Gerry at whatscooking@theifp.ca Lori Gysel & Gerry Kentner What's Cookin': BBQ with end-of-season veggies Edible Delights held its grand opening in September with co- owners Victoria Ju- lien (left) and Wendy Julien-Crosby, (right) being congratulated by Mayor Rick Bon- nette. Edible Delights is a Cake Studio, Bakery and Catering, located at 130 Guel- ph St. (across from Dominion Gardens Park). For informa- tion call 905-873- 2228. Photo by Jon Borgstrom Edible Delights opens