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“Originally this space was meant to be a wedding hall, or a reception area. We had no plans of opening a restaurant really,” Ahmad Mansorifard explains. This is where the story of Table 21 begins.

On December 5, 2010 a fire ravaged the original Truffles Burger Bar on the corner of Pitt Street and Second Street in Cornwall, Ontario. Mansorifard and his wife Dominique Gilgen were devastated by the loss of their business, but decided to re-open a new location a few doors down. One small problem. The owner of the building did not want to lease them the space unless they also took over the loft above the future restaurant. Although hesitant at first, the couple’s creative instincts took over. It was an opportunity they could not pass up.

“It was all Dominique! If you look over there (pointing towards the window), you’ll see it sort of looks like a chapel. That’s where we went boom let’s turn this into a reception hall. We could host weddings and what not. It’s such an amazing space.”

They also thought of transforming the loft into an auxiliary meeting space for Truffles Burger Bar. Ultimately it evolved into a project with its own identity. They decided to create a steakhouse, which they believed was lacking in the local dining scene. On November 22, 2012, Table 21 was born.

“Again, Dominique came up with the name! (laughter)” They wanted the restaurant to symbolize an address, a destination where a unique experience awaited each costumer. “We also played with the idea of having a chef’s table near the open kitchen. That table, numbered 21,would host tastings with 21 possibilities of dishes, flavours, or styles even. But we sort of applied that concept to the restaurant as a whole. Our menu changes every two weeks.”

“Our approach is not necessarily fancy, but rather a focus on quality,” says Mansorifard. That is evident in every detail of the decor: gorgeous hardwood floors, original brick, and high ceilings.

“All this stuff, the antlers, the wood, is from here. It’s local. Beaver Creek I believe. I mean that’s where I get my elk from for my kitchen. I like to do weird things! I mean, that’s who I am. So we definitely wanted to apply that to our concept. Offer people something they hadn’t necessarily seen before.”

Modern. Classy. Rustic. Those are the qualities Mansorifard wants you to take away from his restaurant, especially his food.

“We use cast iron. We don’t have tablecloths. So in itself it’s a bit unique. We have this steak, 37 ounces: the Tomahawk. Our fish, it’s fresh. Are menus are catered around what can we get right now in the market. For example, this week we’re getting fresh Chilean sea bass and black cod. They just came in to our fishery in Montreal. And we have it here, so we’ll be creating special dishes with that.”

“Funny enough, I started working with food when I was an engineering student! Working in various kitchens, learning from different chefs. However, when I graduated, I opened up my own electronics store…. It burned down. So I went back to the kitchen.”

Mansorifard’s story then proceeds to take various turns. He practically held every restaurant position and grew his culinary knowledge. “I completely overhauled and managed a successful restaurant. Implemented new systems and employed new strategies. It was great.” Soon enough, he opened his own successful restaurant in Montreal, but he kept getting drawn back into the kitchen. You couldn’t keep him away, and eventually he decided to go to culinary school; an experience that he casually mentions. “I mean you learn the basics, yes. But the real experience, the knowledge, you get that from being in the kitchen. I was fortunate enough to work with amazing chefs.”

Mansorifard qualifies his style as fresh, unique, and simple. Rather than drawing from inspiration, he’s constantly trying new things. “I experiment constantly. Constantly. Mixing different things. Sometimes it’s garbage…. I throw that away (laughter). Sometimes it’s good…. Sometimes it’s excellent, and I keep it. It’s like chemistry. I want them (our customers) t0 eat here, and the experience…. It’s like an explosion in their mouth.”

When I arrived for our meeting, Mansorifard was in full conversation with his sous-chef Jeremy McCaig. They were discussing the Valentine’s Day menu. They are partners in the kitchen. And Mansorifard attributes much of Table 21’s success to their synergy in the kitchen, “He’s so good. He reads my mind!”

McCaig has called Table 21 home for 2 years now. Together they run the kitchen by themselves. What they are able to accomplish within their narrow open kitchen is very impressive.

Mansorifard is proud of the food they serve at Table 21. “I feel like we are doing things here that could rival with any top chef, any top kitchen. Sometimes, in a matter of 30 minutes this place fills up. We have to churn 80-90 covers. Just the both of us. I couldn’t ask for a better partner in the kitchen.”

One constant throughout our conversation was one name: Dominique Gilgen. Her imprint is felt throughout the restaurant: menu, wine selection, the decor, the name, etc. “She so good. I mean her knowledge, about food, wine, cigars, everything! She’s very good,” gushes Mansorifard.

They met in Montreal when she applied to work in his restaurant. The rest is history. “I wound up in Cornwall by accident. Worked at this restaurant called Basil. One thing led to another and I was given the opportunity to buy a restaurant called Mangi’s. It’s Dominique who practically turned everything around. She lead the transformation of the restaurant into Eight Zero Zero.” Mansorifard and Gilgen eventually sold Eight Zero Zero.

They’re working relationship is best described as complimentary. “We work very well together. I mean were constantly arguing,” says Mansorifard with a laugh.  He explains that they are constantly bouncing ideas of each other, especially when it comes to the menu. It is part of their creative process and allows them to push each other to deliver the best possible dishes.

“We have no life!”

Ahmad explains to me how hard it is to manage two restaurants and all its different intricacies. Dominique and him are not only partners at the restaurant, they are also partners at home. Which leads to quite a hectic life: “Seriously we have no life! This interview with you, this is my social life. We meet people here at the restaurant all time. But that part, the friends we make, that’s very fulfilling.”

Their lives, both professional and personal, will be featured in a TV5 reality television show. A film crew followed them for 24hrs to capture how couples balance work and family. Viewers will see that successful businesses and relationships are based on hard work, sacrifice and patience.

Finally, we talked about the current state of the culinary scene in Cornwall.

“I mean there is a demand for what we are doing. You see it in the events that happen in here in Cornwall. And you look at the festival we did last year (Seaway Summer Food Festival) that was very good for us. It helped us a lot.”

Mansorifard sees tremendous opportunity in Cornwall. Despite having his hands full with two restaurants, he’s not done yet. “Yeah, I’m thinking about opening another place…. Maybe something to do with catering.”

Stay tuned.

Table 21 will be participating in this year’s Seaway Winter Food Festival. For more information, please visit www.swff.ca

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Q: Luc, thank for taking the time to speak with me. I’m a HUGE  fan of Chopped Canada and an even bigger fan of your cooking, which I had the pleasure of tasting at last’s year SSFF BeirGarden party. Now, tell me a bit about your culinary background.

 A: I grew up in Smith Falls, Ontario and was my first introduced to food at the age of 14, while working part-time at a local chip truck stand. The restaurant owner showed me the basics of cooking and was very influential in my career. He taught me the importance of having pride in my work and also the discipline and passion required to work in this business. Next, I was fortunate enough to work in a hospital kitchen through my co-op program during high school. A knee injury my senior year derailed my plans to play university football so I decided to pursue a career in cooking. It something that I had been doing for years in a series of part-time jobs and I knew I had talent for cooking so it  wasn’t really a difficult decision. In fact, it was the next logical step so I applied and was accepted in Algonquin College’s Culinary Management program.

Q: Tell me a little about your time at Algonquin.

A: The first year was mostly spent in the classroom, learning the basics: food theory, sanitation and safety procedures, nutrition, menu planning, management, communication skills, etc. The second year was spent mostly in the kitchen doing actual cooking.

 Q: What did you do after graduating from Algonquin?

 A:  I knew I wanted to focus on my cooking and further my career. I was not interested in the “lifestyle” associated with some chefs such as late nights and partying. I was eventually offered a position with Fairmont Hotel & Resorts at their property in Lake Louise so I packed my bags and moved out West. During the 4.5 years in Lake Louise, I was able to work in fine dining under incredible chefs who were great mentors and teachers. I left Fairmont Hotel & Resorts and joined CARA where I became an Executive Chef at a Milestones in Edmonton then did stints in various locations in Vancouver and Calgary training new staff until I moved back to Smith Falls. Then, I was hired as the chef of a small Scottish pub called the Kilt and Castle.

Q: What drew you back to the corporate environment after owing your own business?

A: I really enjoyed owning my own business and managing a small team of employees, but after 2 years I realized that I missed the hustle and bustle of a larger kitchen. That being said, I had no desire to return to a life in a big city. I came across a job posting for an open position at Nav Centre and   was intrigued with the opportunity to join this team. Although Cornwall is considered to be a small to medium sized community, Nav Centre is the largest facility of its kind in Eastern Ontario. Interestingly enough, after running my own kitchens for the last few years, I was actually looking for a sous-chef position. After meeting with the management team at Nav Centre, I knew this was type of environment I wanted to work in.  I assume, they had the same thought, because I was offered the chance to oversee the food & beverage program. I’ve been here for 3 years, and haven’t looked back!

Q: What is the most challenging aspects of running the food & beverage program at a place like Nav Centre?

A: The most difficult part is managing the various operations: à-la-carte dining, banquet facilities, pub and café; however, my diverse background and our incredible staff have made the experience enjoyable.

Q: So now for the fun part, how did you get on “Chopped Canada”?

A: I saw on Food Network Canada’s website that they were looking for competitors, but I didn’t want to apply because these shows are extremely mentally challenging and require a lot of preparation. I wasn’t sure I was ready to invest that level of commitment considering my responsibilities at Nav Centre. Finally after a lot of coaxing from my manager Jacques as well as other co-workers at Nav Centre, I applied online and received a screening phone call about 8 months ago.  I then attended an on-camera interview in Montreal. A few hours later, I received a call informing me that I had been selected for the show! It was all pretty exciting.

Q: Did you do anything to prepare for the show?

A: I knew the biggest challenge was going to be time management so much of my preparation focused on being able to present a finished dish within the allocated amount of time. With the help of my sous-chef, I did mock practices using mystery baskets selected by him.

Q: How was the actual taping of the show?

A: Filming for the show took place in Toronto. It was a very long day. We arrived in the studio by 6am and were given a quick walk-through of the kitchen facilities, the pantry, etc. The biggest surprise was that the competition is a lot more difficult than it looks on TV. It felt like a mini Super Bowl and all of us competing wanted to do our best. My strategy was to focus on my strength and cook dishes that I like to eat which is simple and straightforward food that tastes great. It is true that you are competing to win $10,000, but most importantly three well respected Canadian chefs are judging you on the quality and taste of your dishes which is an amazing opportunity.

Q: I know you can’t tell us much about the taping because the show still hasn’t aired, but tell me a little about your style of cooking.

A: Basically, I call it pub style. It’s great food that people can easily relate to. I love small bites, tapas styles, basically anything that you can eat with your hands. It’s not fussy, and its fun for the dinner who’s able to taste 5-6 different dishes in a relaxed setting. Also my style of cooking tends to lean towards how and what I enjoy to eat: bold flavors, rustic cooking, bacon, booze, etc. With the help of the internet and social media, I’m constantly looking for new sources of inspiration and ideas that I can implement in my kitchen. One example is a recipe that we were worked for Thanksgiving that basically involved wrapping individual servings of stuffing with bacon. Another example is this twist we have on rack of lambs lollypops which involves roasted figs and pomegranate molasses. At the end of the day, these are straightforward flavors that any dinner can recognize and enjoy. 

Q: Is that your vision for the food & beverage program at Nav Centre?

A: Definitely. This is my 3rd year here. I’m really excited about our new summer menu for the Jet Set Pub, which I consider our “playground”. That’s where with the help of my sous-chef Gabriel will be presenting our new dishes and offering a different approach to cooking and dining. For example, we’re in the process of adding a 12-foot communal table that was handmade locally, we’ve increased our selection of locally craft beer, and when possible, we will cook with and feature local products such as award winning cheeses that are made in Lancaster by Glengarry Cheesemaking. I’m also in the process of revamping our banquet menu with the goal of keeping it classic and compete with places in Ottawa and Montreal. I believes that there’s a desire in the community for innovation and that’s what we’re trying to offer to the public. A perfect example is our Friday night rib special. Since we started last December, we’ve seen an increase in numbers every week, which tells me people enjoy what we’re doing here at Nav Centre.

Q: How does that fit in with your participation in the Seaway Food Festival?

A:  Some may be surprised to hear that there are a number of events in Cornwall that easily attract 300-400 people. I believe there’s a strong desire for fun events that promote a sense of community and bring people together. That’s why I support and participate in the Seaway Food Festival. It’s a great opportunity for diners to visit old favorites or try local restaurant for the first time. It promote local businesses, but more importantly it shows people in the community that there’s a vibrant and growing food scene right here in Cornwall.  That’s why it’s exciting for us to participate in the winter edition of the Seaway Food Festival and prove that you don’t need to travel far to get amazing food prepared by talented chefs.

Q: Finally, what does a busy chef like yourself like to cook at home?

A: Well I’m what you would call a lazy chef (laughter)! When I’m at home, I like good simple BBQ.

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For Dave Petrynka, the road to success started in Ottawa with a 50-minute trek to work a 12-hour shift cooking in a hot kitchen. Life back then was not easy, but Petrynka, now 36, knows that all of it was worth the trouble. Today he is the proud award-winning owner and head chef of Eight Zero Zero in Cornwall, Ontario.

HUMBLE BEGINNINGS

The first thing you notice upon meeting Petrynka is as sense of calmness. It was about 3 p.m., three hours away from the dinner service and he was relax and composed. The restaurant’s phone kept ringing throughout our conversation with guests calling to make reservations, but Petrynka was unfazed although his kitchen would soon be running on full cylinders churning out dozens of meals for hungry customers. The level of work and preparation needed to run a restaurant is not for the faint of heart, but Petrynka was ready to face the challenge of another busy dinner service at Eight Zero Zero. How does one achieve that level of success and confidence? We spent the next two hours with Petrynka trying to figure it out.

“I had a great childhood. I had everything I needed, but I didn’t grow up with a silver spoon in my mouth. Not by any means,” Petrynka explains as we sit in a corner booth of the beautiful dining room of Eight Zero Zero. He swirls his glass of Merlot as he tells us  about himself, the restaurant and how he got his start. “I’ve been in the restaurant business since I was fourteen, but my first opportunity happened in Cornwall working at the Clansman Pub and Restaurant.”

Petrynka started as a dishwasher observing the various aspects of the kitchen and slowly pulled away from his dishwashing duties to take over the frying station. At one point, the entire kitchen staff left, and Petrynka was the only employee left to serve the loyal patrons. Eventually the restaurant hired a new head chef, which provided Petrynka an opportunity to leave the dishes behind and assist the new hire since he knew the kitchen inside out. “That’s where the ‘cooking thing’ began,” says Petrynka.

In his new position, he learned about soups, stews and sauces. When other cooks and staff members would go out after work to let loose, Petrynka would usually head home to relax and save money in the process. He was never really into the late night party scene, preferring to focus on his work.

Petrynka knew early on that hard work, persistence and devotion were necessary in order to have a successful culinary career, but he still had a lot to learn by way of formal education. At the age of twenty, he moved to Ottawa and enrolled in Algonquin College’s Chef Training program. After graduating from the school, he embarked on his professional career by working at various restaurants at the ByWard Market.

THE PEOPLE’S CHEF

One song comes to mind when thinking about Mr. Petrynka’s cooking philosophy, “Give the People What They Want” by The O’Jay’s. It always comes back to the people. And every time he mentions them, it feels genuine. His passion for cooking is not about ego, it’s about making people happy.

“The people. The people did it every time. Positive feedback from the people, any compliment always makes you want to drive for something harder, or something better, every time. You always want to better yourself, always. And especially in the kitchen. There is no time to become stagnant. You definitely have to keep going, keep on keepin’ on. Learning new things, learning new trades.”

When he first started as a chef, the compliments and feedback were important motivational tools for him to keep working to get better.  He recounts one particular night.

“This was the best. Empire Grill. Drew Barrymore came in and ordered the tuna.Once the kitchen closed, the other cook and I were having a glass of wine at the bar when Ms. Barrymore comes over to talk to us. She says, ‘You guys cooked dinner, and it was excellent. Everything was great.’ Getting positive feedback from Drew Barrymore, you know, it kind of helped out a little bit.” Perhaps Petrynka had a crush on Ms. Barrymore at the time? “Well you know, she’s been around our whole lives. Since E.T.! It was awesome!”

Living and working in Ottawa, home of the NHL’s Ottawa Senators was also an opportunity to cook for hockey stars.

“We had a lot of visiting hockey teams that would come in and they were always a lot of fun to cook for because they would have these huge steak dinners and then they’d want big plates of pasta and all that. I mean they were really eating for the game. And you’re under a lot pressure because, God forbid anything would happen and they couldn’t perform (laughter). It was a lot of fun.”

Despite his early successes in Ottawa, Petrynka decided to return to Cornwall eager to share his talent with the local community. An opportunity presented itself while managing a small restaurant. He would create dishes for his regular customers to taste. Their positive feedback pushed him to innovate and incorporate new ingredients in his recipes, but most importantly it persuaded him to strike out on his own.

In 2012, Eight Zero Zero was up for sale. For many years it had been an established restaurant in Cornwall, but Petrynka knew that he needed to overhaul the business to execute his vision of fine dining. He gave a facelift to the interior and exterior of the building as well as introduced a completely new menu. The reopening was an instant hit. Shortly thereafter he received the Entrepreneur of the Year Award from the Cornwall Chamber of Commerce. Petrynka cherishes the honor, but doesn’t take his successes for granted.

“In this city, when people establish favourites, they establish favourites.” He likes to see that people are being more adventurous when it comes to dining. Having said that, he loves cooking for the people in his community, “People here are very fun to surprise. I love watching them eat my food. It’s like, ‘Oh, they enjoy it!’ You can see it. The reaction someone has whenever they taste something for the first time is… is spectacular. It hits home. It really does.”

Petrynka believes that memories play a big part in how food is enjoyed. Flavours, smells and tastes bring back memories and it often makes people feel good. He wants people to have pleasing memories of dining at Eight Zero Zero. He wants to make fine dining appealing to all walks of life, but he recognizes that there doesn’t seem to be enough time in a week for leisure. Life gets in the way. Going out to eat at a restaurant is usually reserved for special occasions. Therefore, he appreciates everyone who takes the time to visit his restaurant. Whether they dine a few times a week or a few times a year, he wants all of his customers to enjoy their meals and he tries to make each customer’s experience a memorable one. That is Eight Zero Zero’s mission: good food and great atmosphere at a reasonable price. He wants people to come out, relax, put the busy life on hold, and simply enjoy themselves.

At times, the intricacies of the restaurant business can take away from the passion of food, but his “work family”, or his staff, makes it all worthwhile. They help him carry his vision without him having to say too much. His staff’s loyalty and devotion permits him to connect with his customers and provide them with an exceptional fine dining experience each and every time they come to Eight Zero Zero.

MR. METHODICAL

It is abundantly clear that Petrynka is a calculated man. From the words he chooses to the way he explains the various aspects of the restaurant, everything has a logical process. Every word is filtered, measured and put delicately.

When asked how to cook a steak at home, Petrynka shifts in his seat and hesitates before answering the question not wanting to give away his tricks. “Screw it,” he whispers, finally, after some thought. He takes a deep breath and starts outlining his methodical approach to cooking the perfect steak. Normally when you ask your “grilling master” neighbor how he cooks his steak, he probably spends a few minutes describing various spices or rubs as well as extolling the virtues of using charcoal over gas. For Petrynka, cooking a steak is so much more than that since he believes that each part of the process is essential to the final product. Like a watchmaker precisely placing each cog in the proper position in order for a watch to provide the exact time, Petrynka thoughtfully considers every step of the cooking process. For him, a great steak starts with a great cut of meat. Another thing to consider is the preparation time. Finally, he cautions against rushing the cooking of the meat by using high heat.

That being said, being methodical doesn’t go far without a clear vision.

Most chefs will likely tell you that cooking is an art form, but Petrynka believes that proper training and understanding food is what makes a good chef. “You have to go through the steps and envision the end result. Everything has to fit properly on the plate. Appreciate food for what it does to you and for you. You can taste passion … you can taste love. Seriously you can.”

He says that respect and love are intertwined and play an important role in cooking. “I like properly prepared food made with love. It’s all about proper fundamentals. I can tell what kind of chef cooked my food by tasting every ingredient on the plate.” And you can tell he means it. Petrynka makes sure he takes the right amount of time to properly execute every step of the cooking process. “Everything is made daily. Freshness is key.”  That’s extremely important to Petrynka. As he explains it, if you cook something as simple as a carrot, you should do it properly. It should be tender yet still have some crispness to it.  “Respecting yourself, your craft, the food you’re preparing and the people you’re preparing it for consequently makes you better and your food better,” says Petrynka.

Another big part of cooking is plating and presentation. If a chef simply dumps food on a plate, the care and preparation involved in creating the meal is lost. Petrynka understands that the taste of the food is only one component of the dining experience and takes a lot of proud in his plating. The expression “you eat with your eyes” is certainly true. How a food looks is one of the first ways we use to judge the food we eat. Accordingly, every plate from Petrynka’s kitchen is carefully thought of and executed.

How can a home cook achieve that level of perfection?  Petrynka sums it up quite succinctly, “Try! Constantly just try to implement the fundamentals. Try new things. Don’t be afraid to take risks.”

FAMILY AFFAIR

Food and family are so closely related that it’s almost impossible to keep the two separated. The meals we enjoy the most are shared with family. Family is very important for Petrynka. He is engaged to Nancy Spagnolo and he is also the proud stepfather of her three children — Zachary (10), Matteo (7) and Isabella (6). They met when they were kids. They went to the same grade school and their grandparents used to be in business together. When Spagnolo would run into Petrynka’s grandfather, he would always ask her if she remembered his grandson. In 2011, they reconnected through Facebook and began dating.  In the beginning of their relationship, Petrynka was trying to make something out of nothing by opening and running his own restaurant and Spagnolo provided much needed support. They spent many nights at Eight Zero Zero, just the two of them, having dinner and enjoying each other’s company. It was their version of a date night. He mentions how lucky he is to have Spagnolo. “She was there when I had nothing, and she’s still with me now that I have a little something,” he says with a complicit smile.

Spagnolo comes from a big Italian family. Here father has twelve brothers and sisters. “When we have functions, we have functions,” Petrynka exclaims. Although he’s been cooking for years and owns a restaurant, he draws inspiration from the Spagnolo family. “Italians taught the world how to eat!”

Spagnolo has become invaluable to Eight Zero Zero because she helps in any way she can. Whether it’s playing hostess, cooking in the kitchen or waiting on customers, she does it all. However, the three kids are the couple’s priority. Spagnolo’s day job as a hairstylist gives her the flexibility to make her own appointments so she’s able to attend the kids’ hockey activities at the Benson Center five to six times a week. She doesn’t call for a babysitter. If she’s needed at the restaurant, the kids come as well and they also enjoy helping out, especially Zachary who takes pleasure in asking customers if they’ve enjoyed their meals. He loves clearing the tables, talking to people, playing host and, most of all, making tips. The kids are the main source of happiness for Petrynka, as he loves to talk about them and the funny things they do. At home, they often debate whether mom or dad cooks the best spaghetti, but for now Petrynka claims he is the pasta champ.

As far as Petrynka’s side of the family, he grew up in a Polish blue-collar household with both his parents and two brothers. Petrynka mentions that his mom was a big influence in his passion for cooking, but his dad, Henry, is the person that’s most involved in the restaurant.  For example, his father goes to Farm Boy and handpicks fresh produce for the dinner service. They spend a lot of time together in the kitchen and the father has become his son’s best critic. Talking about his dad, Petrynka says that he is the only person he listens to. With a smile in the corner of his mouth, Petrynka admits that his father is often right, especially when Petrynka doesn’t want him to be. His father has not only become a partner in the restaurant but also a confidant and “rock” in times of uncertainty.  With that said, it’s only natural that Petrynka chose his father as his best man for the upcoming Petrynka-Spagnolo wedding this July.

As much as Petrynka loves cooking, he loves to eat as well. On the rare occasions that he goes out to eat, he makes sure that everyone gets something different on the menu so he can have a taste of everything the place has to offer. But, when he’s home, he’s home. He’s not Chef Dave Petrynka owner of Cornwall’s Eight Zero Zero. He gets to hang up his chef’s hat and let Spagnolo run the kitchen. “She is an amazing cook, says Petrynka. During family gatherings like Thanksgiving, he gets to sit back and enjoy the holidays. He tries to avoid any culinary tasks as much as possible, but he does have a soft spot for the turkey. He’s the self-proclaimed “Turkey Carver” of the family!

FINAL THOUGHTS

When asked where the Cornwall food scene will be in five years, Petrynka brings it back to the people.

“I don’t have much fear of the future. I really think that people have really found what they need, what they want in terms of food quality and, there is a demand. There’s a demand for a better dining experience. Also there’s a lot of money in the city, it’s not some small, little, poor mill town anymore. Our blue-collar businessmen have been doing extremely well lately and they’ve been essential in keeping this part (restaurant business) of the economy going. They’re a big part of our city. Our community has started to really notice and have an appreciation for dining out. They like to spend money. They appreciate it a lot more. They come in, and they’re hard workers themselves, they understand and they appreciate the amount of hard work that everything takes.”

Petrynka’s modesty is sincere. He’s a chef of the people, professing that everyone deserves the best dining experience he can offer. “I really think that a humble approach to a dining experience is key in this city. Let’s face it, it’s food. It’s still something that you consume.  Our key thing is to make sure that everybody, regardless of the amount of money they have in the bank account, could come in and be treated exactly the same. And, I really believe that is important.”

With all the time spent in the kitchen of Eight Zero Zero and not having a lot of free time, what is his favorite restaurant in town? “North End Pizza,” he says without hesitation, “it has been around all my life and having that pizza is always a treat.” Something as simple as a pizza pie conjures great  memories of time spent together with family, friends and loved ones. That is why food is so important for Petrynka. Every day he does his best to create new memories for his customers. “That’s why I do this. I do it because I love to watch the families and the people love each other, share good times and enjoy themselves, more than anything. And that’s what keeps me coming back and keeps me doing this every day.”

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Cornwall, ONT., February 21, 2016: The Seaway Food Festival is honoured to have won the Breakthrough Award at the 2016 Business Excellence Awards & Citizen of the Year Banquet. The Breakthrough Award is a special award not always presented. It recognizes an extraordinary local event or people accomplishing extraordinary things, which benefits the community in unique and meaningful ways. The award may be given to an individual, a group, an organization or, a business. In general terms the award recognizes a significant accomplishment that benefits the entire City. The Seaway Food Festival was unable to attend the ceremony to accept its award. We are very proud of this accomplishment and want to thank the Cornwall & Area Chamber of Commerce for this distinction.

“Obviously, this is an amazing recognition from our peers in the community. When we created the Seaway Food Festival and subsequently Summer Beer Fest our goal was to find innovative ways to promote and celebrate our amazing culinary scene and budding craft beer industry. We have always been overwhelmed by the response and support from our “Seaway Foodies” and other members of the community,” said Sebastien Manigat, Founder & Director of the Seaway Food Festival.

The Summer Beer Fest is an interactive beer and wine tasting festival created by the Seaway Food Festival. Unlike other similar events, this is a social gathering where the emphasis is on discovery and shared experiences. Last summer, over 1,250 guests congregated on the NAV Centre grounds for what turned out to be the largest event of its kind in our community. With 16 participating breweries, over 35 beers, and 6 local food vendors, festivalgoers had a unique opportunity to indulge in the best our community has to offer.

The Seaway Food Festival and its related events are founded on one principle: bring the community together to indulge in our areas finest culinary establishments. We firmly believe the festival is a perfect opportunity try new restaurants, or reconnect with some old favourites. The Seaway Food Festival is a unique movement that puts a spotlight on the Cornwall’s region diversity and dynamism as well as offer a fun and innovative experience that will socially engage the community.

“An event of this magnitude does not come together overnight or without a concerted effort. We would like to thank our hosts NAV Centre, Food & Beverage Director Ian Bentley, and the entire team at NAV Centre for all their hard work. Also we would like to thank our other partners, boom 101.9 and Limelight entertainment, for all their support. This is truly an amazing recognition and we look forward to this summer’s edition!” added Sebastien Manigat.

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Cornwall, ONT, August 14, 2015: BASTION Hospitality, creator of the Seaway Food Festival and Cornwall’s Summer Beer Fest, is excited to announce the return of Restaurant Week, a five-day celebration of our community’s vibrant culinary scene. Restaurant Week is founded on the core principle of engaging consumers through a common shared experience of amazing local cuisine. From August 25^th to August 29^th, select local restaurants will offer guests a specially designed 3-course menu for $22 or $28.

With Restaurant Week, once again we aim to spotlight our dynamic restaurant scene as well as offer a unique platform to socially engage connected consumers. The fixed-price menu provides a unique opportunity for patrons to try different local restaurants via an attractive price point. Six of your local favorites will be returning for this edition: Bar Q, Moustache Joe’s, Schnitzel’s, Truffles, Table 21 and The Propeller (NAV Centre). We are also very excited about the addition of three new restaurants to our line-up: Esca Gourmet Pizza + Bar, Dimitri’s and Sheep’s Head Bistro.

Dimitri’s, located on the shore of the Saint-Lawrence River in Summerstown, has become a must-go destination for patrons in the area, especially during the summer season. With its big outdoor patio by the water and its classic Greek fare, Dimitri’s will be a surefire hit. Unfortunately, they will not be taking reservations during Restaurant Week so plan ahead!

This past July, two new locally-owned restaurants joined the culinary scene with the arrival of Sheep’s Head Bistro and Esca Gourmet Pizza + Bar. Sheep’s Head Bistro, which gets its name from a mushroom, combines both modern-creative and traditional bistro styles of cooking with the use of seasonal ingredients in all of their dishes. They also pride themselves with using locally sourced and organic produce from Ontario and Quebec. Esca Gourmet Pizza + Bar is Cornwall’s newest restaurant and bar. Located in the old LCBO building on Pitt Street, this new pizzeria has quickly made a name for itself in the downtown core. With a menu consisting of 14 different pizzas as well as various appetizers and entrées, Esca should not be mistaken for your traditional pizzeria. It also boast a great selection of wines and a robust line-up of craft beer that will satisfy wine and beer lovers alike.

Sebastien Manigat, Director of the Seaway Food Festival, adds: “Now in our third edition, we are not only happy with the progress of the Restaurant Week concept, but we are also proud of the growth of our local food scene. Recently our community has welcomed the opening of two new restaurants and a brewery! In addition, the last Restaurant Week in March was a tremendous success.  All participating restaurants experienced a significant increase in diners and some were even forced to turn people away because they were fully booked with reservations. In July, Cornwall’s Summer Beer Fest also presented by the Seaway Food Festival, sold more than 1,200 tickets to produce the biggest craft beer celebration in our area. Time and time again, our community has demonstrated an unbelievable amount of support for locally-owned businesses. These are clear signs that our region has become a destination for food and entertainment.”

Previous Restaurant Week participating restaurants include Casa Paolo, Eight Zero Zero, Sticks Sports Bar & Grill and Maple Room Steakhouse. The Director of the Seaway Food Festival is Sebastien (Mani) Manigat and the concept was created and conceived by BASTION Hospitality.

 For more info visit: www.seawayfoodfestival.ca or www.facebook.com/seawayfoodfestival

 For more information about BASTION Hospitality: www.bastionhospitality.ca

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