Family-owned for five generations and 116 years, Smith Housewares and Restaurant Supply stocks residential and commercial kitchens with approximately 18,000 items, including a wide variety of food equipment. Patrons can paint egg-glaze masterpieces with a 1-inch boar-bristle pastry brush ($2.82) or don a chef’s hat ($8.99) to collect free sticky buns from passersby who mistake them for the Pillsbury Doughboy. Alternatively, customers can dunk dough in a 12-cup S/S deep fryer ($77.99) or dip delicacies in chocolate melted with a electric multi fondue set ($71.99) to craft homemade sweets. Hops and yeast from a True Brew Irish stout ingredient kit ($43.89) ferment into 5 gallons of full-bodied ale (equipment not included). Smith Housewares and Restaurant Supply also hosts a substantial array of industrial service equipment for restaurants or wistful home kitchens dreaming of the big time.
At Kirkland's King Eagle Diner in Carthage, N.Y., recipes have been passed down for generations. Driven by the Kirkland family's playful personalities, their self-owned and operated diner specializes in new interpretations of classic American comfort food?from stacks of pancakes and ham-stuffed omelets at breakfast to hearty soups, sandwiches, and signature Screaming Eagle Burgers at lunch. Glass cases display home-baked desserts, all of which are freshly baked onsite.
Set inside a log cabin big enough for Paul Bunyan himself, The Grizzly Grill transforms classic lodge fare such as steaks, ribs, and venison into upscale contemporary cuisine. After admiring the rustic decor of hardwood floors and exposed ceiling joists, patrons can head upstairs to shoot pool or chalk their elbows in the billiard loft. Alternatively, the bar area?dubbed The Lodge?lets imbibers linger out weekend nights with live DJs and a late-night menu or make goo-goo eyes at a bison head next to a romantic roaring fireplace. The dining room teems with the kitchen?s signature creations, which range from pan-seared pickerel in a sweet-pepper curry to AAA beef such as a 10-ounce new york strip loin and a 14-ounce rib steak. Toppings such as garlic oil, baby spinach, chèvre, and honey-roasted veggies add colour and texture to wood-fired pizzas. Like feral teddy bears, slow-roasted prime rib comes in three sizes: small, regular, and grizzly.
In lavender chambers at the top of a four-storey stone chateau, aestheticians Christine Benoit and Cindy Isaac transform their guests into storybook beauties without subjecting them to harsh chemicals or the wrath of a spiteful fairy. Benoit opened Agápe Spa with a decade of experience in skin and body care, and recruited Isaac after training her at school, where she graduated at the top of her class. Waxing is a house specialty that the women perform with stripless wax from Celina, which is gentle on tender bikini lines and eyebrows. To spare hands and feet from formaldehyde, toluene, and DBP, they rely exclusively on nailcare products from SpaRituals and Gelish soak-off gel polish. Skin consultations guide the creation of facials that balance oily, inflamed complexions and rejuvenate maturing skin with naturally derived tonics from Moor Spa.
Fueled by a passion for cooking healthy Indian food without sacrificing flavour and by a passion for cooking in general, Gita Bassi founded Tandoori Sizzle in 2010. Since then, Gita’s 100% housemade menu and infectious smile has made a lasting impact on the community and her customers, so much so that students who visit the restaurant call her “Mama.”
Delicious as they may be, Gita emphasizes that her dishes are good for you, too—she avoids the use of ghee, a clarified butter included in many Indian recipes. That health-minded approach reaffirms the genuine concern Gita expresses through her food and personality: “My customers are like my family,” she told the Kingston Whig-Standard. “When students call me Mama, I love that.”
Kingston Rowing Club was founded as a not-for-profit organization in 1978, and operates on the efforts of its volunteer staff. This impassioned group of rowers trains teams for and participates in many regattas each year, and has produced multiple members of the Canadian national rowing team.
Kingston Rowing Club’s coxswains shout orders and spout encouragement to their water-slicing teams of adult and junior rowers. Participants in both recreational and competitive programs row their shells across Inner Harbour, and the club’s prerequisite for either program is the Learn to Row class, which introduces novices to the sport of crew.