Dining in the Dark
As part of Vision Health Month, Browning Harvey, Gypsy Tea Room, Coast 101.1FM and CNIB (formerly known as the Canadian National Institute for the Blind will be hosting Dining in the Dark at the Gypsy Tea Room on Wednesday, May 29th. The event includes a four course meal with wine and beverage pairings and is designed to encourage people to reflect on the role sight provides to them; something most people take for granted. Guests will wear a blindfold as a trained volunteer guides them to their tables and throughout the meal for as long as they're comfortable. All proceeds from this event support CNIB Programs and Services in Newfoundland and Labrador. For more information about this event check out the CNIB Newfoundland website here
Bug-Off™ Insect Remover
This product from Malco loosens dried bugs from windshields, hoods, bumpers and grills. Bug-Off is ideal as a pre-car wash for vehicles with large frontal areas such as trucks, buses and RVs.
Ultra-Violet™ Premium Wash 'N Wax
Another Malco product, Ultra-Violet provides durable high-gloss shine in one easy step. Advanced cleaning agents and waxes work together to remove the toughest soils and leaves a rich, lustrous shine. Ultra-Violet makes water bead up for a fresh-waxed look and has a great grape scent.
Verry Berry™ Super-Premium Wash 'N Wax
Also from Malco, Verry Berry foams like a liquid car wash, makes water sheet and roll off the finish, leaves a "just-waxed" look that lasts through several car washings, and has a wildberry scent.
Flash™ Liquid Paste Wax
Flash is Malco's most popular wax. It is a liquefied paste wax manufactured with premium, natural Carnauba max and DuPont Zonyl®. This easy-to-apply product dries quickly and comes off easily, resulting in a deep, long-lasting gloss. When you need a great finish in a hurry, get it done fast with Flash!
Cheese Curds and Habaneros
This month, Cheese Curds and Habaneros owner Chef Bill Pratt opens a new location at 600 Windmill Rd in Dartmouth, NS.
Chef Pratt opened his first restaurant, the original Cheese Curds, in February of 2012 in a strip mall in Woodside. The menu mainly contains various gourmet burgers, like the TNT Spicy burger, and poutines, like the Indian Butter Chicken with House Curry Sauce, but customers are also able to customize their order and with more than 50 toppings, this means endless options. On its first day of operation, Cheese Curds saw 384 customers and the restaurant quickly became extremely popular, with lines often extending out the door. Only several months later, Chef Pratt opened Habaneros Modern Taco Bar in the same strip mall. With a modern twist on Mexican cuisine, including ingredients like pulled pork, butter chicken, and curry raisin rice, Habaneros was also a quick success. With such overwhelming success, Chef Pratt decided to open a new location to better accommodate his customers with the goal of serving 1000 customers a day.
The new 6000 square foot location in Burnside Industrial Park, will house both restaurants as well as the production kitchen and will accommodate about 120 people. Big Erics supplied Chef Pratt with most of his equipment and supplies including AccuTemp grills, chairs, Alto-Shaam holding cabinets and latest Vulcan high efficiency 3 bank fryer system. "My relationship with Big Erics is based on more than just a supplier providing equipment and materials. The fact that they continually go out of their way to research the right equipment for my needs or have the expertise and experience to offer colutions makes them more like a partner to me. Big Erics has been my #1 supplier of restaurant equipment for the past 15 years now, they are both competitive in their pricing and easy to work with, why go anywhere else?" says Chef Pratt.
For more information about Cheese Curds click here
, or for Habaneros click here