Kingsway Arms at Elgin Lodge is opening its doors to the community with a variety of programs and events.

They have recently held two functions, 'Women's Night' and 'Men's Night, with topics that appealed to each, and both.  The Women's Night event featured key speakers presenting a broad range of topics including plant care, exercise, beauty and skin care and how to eat healthy.

On June 17th, five-star chef, Paul Johnston of Grosvenor's fine dining in Southampton, created a sumptuous feast for the first 'Men's Night' event.  The evening was a intensive lesson in grilling by an expert of grilled meats, fish and vegetables.  He not only prepared everything but explained to the audience exactly what he was doing and why.  "Pre-prepping the food is the key,"   he explained.  "Preparing different types of food is much like playing different types of music.  If you are classically trained, whether as a chef or a musician, you can easily adapt and branch out into a variety of styles."

The menu consisted of giant prawns, fresh sea scallops, salmon, lamb, beef, chicken, steak, spicy sausage and sliced zucchini ... all grilled to perfection and accompanied by fresh salads, which everyone then had the opportunity of eating.  "This is unbelievable," said Brian Cleaver.  "I've learned a lot and, of course, when you get a chance to also eat food prepared by Paul Johnston, it just doesn't get any better than that.  I can hardly wait for next year!"

Many of those in attendance took copious notes as Chef Johnston gave out some of his tips for successful grilling.  "Never use fresh herbs as a rub for meat," he pointed, "they will only burn, so always use dried herbs.  Also, if using cedar planks for flavour, always pre-soak them for at least four hours.  You can soak them in any flavoured liquor or liqeuer as the alcohol will burn off leaving only the flavour.  then, if you want to avoid sausage from splitting, simply boil them for two or three minutes, prick them a few time and then grill them."

According to Marketing Director, Nancy McGrath, "The evening was a resounding success and, from the comments we've received, everyone wants to see this become an annual event."

Both functions, the Women's Night and Men's Night, were also fundraisers with all ticket proceeds going to the Childhood Cancer Foundation.

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Rain didn't deter the grilling as Brian Schnittker holds an umbrella over Chef Johnston and Brian Cleaver (R) and Director, watch attentively

A mouth- watering variety

Chief Paul Johnston points out each dish as his assistant, an exchange student from Taiwan listens