E-Dining Features Mariner King_ Kings Plate and Cilantro Unesco .pdf
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Volume 1, Issue 3 Newsletter Date 5/1/2011
Table of Contents
Page 1
Ferragamo Wine Event
Unesco Fresco Website
E-Dining Feature
Page 2
NSLC Charity Event
Page 3
Easter Raffle Winner!
Trattoria Mother’s Day
Brunch
Page 4
Mother’s Day Gift:: Cook-
ing series at Cilanto.
Page 5 Unesco Fresco Website— Coming Soon!
King’s Plate Mother’s Day
Brunch To enhance the experience of the Unesco Fresco and to promote the future events here on King Street and
Lunenburg, we are launching UnescoFresco.com. This will be an interactive site that will host a multitude of
Page 6 features. We at Stellar Investments look to not only preserve the image of the town but also to attract new
Atlantic Hotelier Article events and people to enjoy the serenity this wonderful place offers.
E-Dining Features Mariner King, King’s Plate and Cilantro
E- Dining
E-Dining.ca, a website devoted to fine-dining on the east coast of Canada, featured the
Mariner King Inn and it’s restaurant the King’s Plate with a fantastic video which can now
be viewed on edining.ca. The video gives a great glimpse of the beautiful ambiance and
décor of the Mariner King Inn and King’s Plate. It also gives you an opportunity to become
familiar with renowned Chef Konrad of the King’s Plate and his masterful cooking. Click
on the link here to view the video.
Volume 1, Issue 3 Page 2
Charitable Event to Benefit Health Services Foundation
Due to timing of the event and the demand associated with that timing, we have changed the date of the event to May 27th. The
net proceeds of the event will go to the Health Services Foundation of the South Shore Restorative Care Unit of the Fisherman’s
Memorial Hospital. The event will feature approximately 33 wines not typically available to the community, paired with foods de-
veloped by our Chef Terry Vassallo to compliment the wines. Tasting will be served in order from the lightest to the heaviest
wines and will feature four wines and two food pairings per station. Music at this event will add to the ambience of the evening and
the experience will tease your pallet and warm your heart. Join us, experience ―the Moment‖ and contribute to ―the Future.‖ Tax
deductible receipts are available from Health Services Foundation.
NSLC and Trattoria Della Nonna
presents
“A Wine and Food Pairing Event”
May 27th, 2011 - 7 pm to 10 pm
with the net proceeds going to the
Health Services Foundation
of the South Shore
Restorative Care Unit of the
Fisherman`s Memorial Hospital
$ 125.00 per person with tickets available at the
Trattoria Della Nonna, Stellar Investments, The Mariner King Inn,
Fisherman`s Memorial Hospital
and South Shore Regional Hospital
Tax Deductable Receipt available from Health Services Foundation
Volume 1, Issue 3 Page 3
Easter Raffle– Who Won The Bunny!
The first annual ―Where’s the Bunny on Unesco Fresco‖ came to an end on
April 20th, with the drawing of the name Mrs. Galanti for her son Mathias, an
excited little boy who quickly proclaimed he was going to eat the ears first!
Stellar Investments would like to thank everyone who filled out the ballets to
be a part of this fun event; Master Chocolaterie Jean-Pierre Gallois owner of
Gourmandises Avenue de Chocolaterie, represented in C’est Tres Bon
Gourmet Delights, the Bank of Montreal, Mermaid Vision and Dr. Tom Car-
ton…., from where our winner placed his ballet, and all the staff that moved
our Bunny from business to business to keep you guessing.
Trattoria della Nonna—Mother’s Day Brunch -10:30am - 2:30pm
Breakfast
Tostato di Italiane ~ egg dipped brioche toast with mascarpone & maple syrup, maple smoked bacon & fruit 14
Frittata Fungi ~ omelette with crimini and forest mushrooms, smoked mozzarella, Italian potatoes & fruit 14
Frittata Aragosta ~ omelette with lobster, organic spinach and Fontina, Italian potatoes & fruit 19
Uova any style ~ fried, scrambled or poached, maple smoked bacon, broiled tomato with pesto, Italian potatoes & fruit 13
Uova in Comicia ~ poached eggs on croissant with smoked salmon or pancetta, preserved lemon hollandaise, Italian potatoes &
fruit 15
Paste
Spaghetti Bolognese Fritto ~ fried spaghetti with spicy pomodoro, veal meatball & crispy organic egg 20
Penne Carbonara ~ penne, prawns and scallops with pancetta, organic egg, parmesan
crema 23
Lunch
La Ribollita ~ Tuscan white bean and vegetable soup with shaved parmesan and garlic crouton 9
Cesare e Gambaretto ~ grilled hearts of romaine and grilled prawns with a lemon, anchovy and roasted garlic vinaigrette, Asiago
crouton 18
Calamari ~ marinated and flash fried, spiced pomodoro and
warm olives 12 add alla casa insalata 5
Cozze ~ steamed Indian Point mussels, roasted tomato, scallions, pinot grigio, preserved lemon and chive butter 11 add frittas
with aioli diavola 6
Tramezzino ~ marinated, grilled striploin on focaccia with fried mushrooms and fontina cheese, alla casa insalata or frittas 20
Contorni
Warm spiced olives 5
Frittas e aioli diavolo 6
Fruit salad 6
Insalata alla casa 5
Buon Appetito!
Volume 1, Issue 3 Page 4
A Great Mother’s Day Gift: Cooking Series at Cilantro!
Would you like to bake but are afraid to try? Perhaps you have been traumatized by a baking dis-
aster in the past?...the cake that overflowed the pan, the cookies that were like rocks, the pastry
that would not roll, and the no fail fudge that failed. You can put all that sorrow behind you and
become a confident, happy baker. We are offering a series of four classes; each class will cover
basics and get you started. Bring your daughter or your son. Classes begin Sunday May 15th and will continue
for the next consecutive Sundays, the 22nd, 29th, and the 5th of June.
Class 1-Quick Breads (Sunday, May 15th 2:00pm-3:30pm)
Class 2-Cookies (Sunday, May 22nd 2:00pm-3:30pm)
Class 3-Pie and Tart Crusts (Sunday, May 29th 2:00pm-3:30pm)
Class 4-Cake (Sunday, June 5th 2:00pm-3:30pm)
In Addition
Along with the recipes each session will include written handouts covering basic information and
guidelines as well as useful tips that apply to each particular recipe. You will understand:
~What to do before you even start mixing.
~How to measure accurately and why it is important
~Equipment and the right tools for the job
~The importance of quality ingredients
~How to understand the fine points of a recipe
~Why temperature is important
We will help you build a library of the best books on baking and introduce you to the wonderful
bakers who write them.
Acquaint you with web sites that will encourage you to keep learning on your own.
Paterson Higgins or "Pastry Pat" as we like to call her, will thrill you with her knowledge and love
for the world of baking. Whether you be a bride and/or groom to be or newlyweds, a daughter or
son accompanying Mom and/or Dad, you'll not be disappointed with this series of tastes, tips,
techniques and tales of triumphs in the kitchen of the baker. See you there!
Volume 1, Issue 3 Page 5
King’s Plate—Mothers Day Brunch—10am—2pm
Volume 1, Issue 3 Page 6
Modern History: Historic Inn Upgrades To Laundry That Fits Modern Ideals
When it comes to harmful impacts on the environment, laundry gets a bad rap. Unfortunately, there’s really no way
around the fact that hotels need to do their laundry. Susan Reibling, owner of the Mariner King Inn in historic Lunenburg, Nova
Scotia, found a supplier who provided her with the products that were not only right for her business, but for the environment.
Renovating part of a UNESCO World Heritage Site is not something every entrepreneur has to deal with or even consider, but
Reibling made it a hobby about 10 years ago. Living in Lunenburg, which was declared a UNESCO World Heritage Site in 1995,
Reibling heads investment company Stellar Investments Inc. Under this company, Reibling owns at least three businesses in Lunen-
burg; kitchenware shop Cilantro: The Cooks Shop, Italian restaurant Trattoria della Nonna, and the newly renovated Mariner King
Inn purchased in 2007 and the four and a half star inn in Lunenburg. All of these businesses are located on King Street, which ac-
cording to Reibling has been nicknamed ―UNESCO FRESCO.‖
As Reibling had learned over her decade of experience, renovating historic buildings isn’t easy. The problem becomes,
how do you keep the feeling of centuries of history within a building while renovating? After all, the Mariner King Inn was con-
structed in 1830 and to leave it exactly how it was over a hundred years later might lead to some serious building code violations. It
takes care and serious attention to detail.
Reibling considers the blue-grey façade with the white and red trim to be her crown-achievement. Reibling also admits
that she’s had her critics when it comes to her renovations, but the support and approval she’s received has been most agreeable.
Renovations included expanding the Mariner King Inn by adding rooms and suites to the Candy Apple and Cranberry buildings,
which opened in the summers of 2009 and 2010, respectively. An elevator was also added to allow wheelchair accessibility.
―You know you’ve done a good job when one of the family members brings you two old clocks and family photos from the original
house, as they felt those items needed to come back. For that I’m thankful,‖ says Reibling.
But once the renovations were completed, giving the Mariner King Inn a total of eight suites and six rooms, with a capacity
of approximately 30 people, the issue became how to keep the place four and a half stars without compromising its historic charac-
ter. And this applied particularly to their laundry. Towels and sheets, not to mention the linens from the dining room, needed to be
kept in top shape to ensure the high-end quality of the Mariner King Inn. This is why Reibling went with East Coast Laundry Equip-
ment.
―East Coast Laundry Equipment has a very good reputation and carries an excellent product, and Kory [Orchard] is per-
sonable and attentive to issues,‖ says Reibling, commenting on East Coast Laundry Equipment’s sales manager Kory Orchard who
oversaw the project.
―This was a very fun and unique projects,‖ says Orchard, commenting on getting the chance to work in a UNESCO World
Heritage Site. ―The owners were making significant renovations to a building that was over 100 years old. Due to the various busi-
ness requirements of the facility the laundry room was fairly compact so we needed equipment that could produce what was re-
quired in a smaller floor space.‖
East Coast Laundry Equipment supplied the Mariner King Inn with two Huebsch HCN030 – 30LB Capacity Gas Dryer.
The washer/extractors may look small but are in fact made for commercial use. This is perfect for a place like the Mariner King Inn,
which considering was built in the 1800’s as a tribute to King William, no accommodations were made in its floor plan for a giant,
commercial use laundry. The washer/extractors fit snugly into the Mariner King’s laundry room. And, as already mentioned, they are
up to the job. They can hold up to a capacity of 18 pounds. East Coast Laundry Equipment also installed smaller, coin-operated
Huebsch equipment to be used by the Mariner King Inn’s guests.
Orchard and Reibling met numerous times to determine what products would be the best fit. Orchard decided to go with
Huebsch for the Mariner King because its managed to keep the inn’s high-end quality while reducing costs and environmental im-
pact. East Coast Laundry Equipment has been selling Huebsch products for almost 30 years, so it’s a brand they trust. Not only that,
but Huebsch has been shifting towards producing environmentally-friendly machinery.
―With the ever increasing importance and focus on reducing environmental impact some manufacturers like Huebsch are
making an extra effort to reduce the amount of energy consumed by their equipment,‖ says Orchard.
The Galaxy 400, which is the microprocessor control platform used on the washer/extractors, allows the user to select different
water levels. This means that just the right amount of water and energy is used to get the job done, rather than too much.
Huebsch’s stacked dryer design also reduces energy consumption while still producing faster dry times. This minimizes the
amount of labour needed and thus, reduces costs. How much energy is saved depends on many factors, including type of material
and the way air flows through it. A huge concern of laundry’s impact on the environment is its excess water and energy use, so
Huebsch’s line of Galaxy products is quite revolutionary.
―These products are both more friendly to the environment as well as reduce operational costs for hotels customers.
With ever increasing competition, reducing operational costs can make a big difference to the bottom line,‖ says Orchard.
-This article was written in Atlantic Hotelier Magazine
Volume 1, Issue 3 Page 7
Events (May 2011)
May
May 8th— Mother’s Day: Special Brunch Menu at the King’s
Plate and at Trattoria Della Nonna
Coming Soon! The Unesco Fresco
website. Please look for it at May 13th—Ferragamo Wine Event
UnescoFresco.com May 27th—CHARITY EVENT: NSLC and Trattoria Della Nonna
―Food and Wine Tasting Event‖
Cooking Series (May and June)
Class 1-Quick Breads (Sunday, May 15th 2:00pm-3:30pm)
Facebook and TripAdvisor Class 2-Cookies (Sunday, May 22nd 2:00pm-3:30pm)
Class 3-Pie and Tart Crusts (Sunday, May 29th 2:00pm-3:30pm)
Class 4-Cake (Sunday, June 5th 2:00pm-3:30pm)
UNESCO FRESCO : The Mariner
King Inn : Trattoria Della Nonna :
King’s Plate : Cilantro : C’est Tres
Bon
The Mariner King Inn : Trattoria Della
Nonna : King’s Plate
Easter Raffle Winner, Mathias!
Click the Logos go to our websites!
9 King Street, Lunenburg NS B0J2C0 Tel: 902-634-7276
Responsible for the content: Matthew Reibling, Abbey Trafton
Business of the Year—2010
