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THE TABLE: STILL FRESH AT 15

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10 • April 30, 2015 Kitchissippi times

ADVERTISING FEATURE

KITCHISSIPPI FAVOURITES

While seeking prompt medi-cal attention after an acci-dent is always top of mind, did you know it could be just

as important to consider legal advice as well? With one of the city’s most active personal injury practices, Auger Hol-lingsworth regularly dispenses counsel across Ontario to those who have been seriously injured in automobile and cycling accidents, as well as people who have sustained injuries due to falls.

“In many cases, people who have been injured do not end up needing a lawyer,” says founding partner Richard Auger. “What they really need is some help and information at a time when they may not be thinking as clearly as they’d like. That is why we are glad to offer independent, free, legal advice. Rather than an insurance adjuster, who may not always be operating in your best interest, our only job is to look after our clients.”

The importance of getting expert, unbiased legal advice cannot be un-derstated. “Without it, you may not receive all of the benefits to which you are entitled,” notes partner Brenda Hollingsworth. “These can include such things as income replacement benefits, caregiver benefits, attendant care benefits, housekeeping benefits, medical and rehabilitation benefits and visitors’ expenses, to name just a few. That is why it is a good idea to have a lawyer acting on your behalf, particu-larly if you are in no condition mentally or physically to handle the stress of sorting through all these things.”

Brenda notes that it is particularly im-portant to get legal advice immediately following an accident to avoid making tactical mistakes that could haunt you for the rest of your life. “Our mission is to ensure people have the information they need to obtain fair compensation,” she explains. “There are a lot of misper-ceptions out there about advancing personal injury claims in Ontario.”

Those misperceptions are why one of the cornerstones of Auger Holling-sworth’s thriving practice is providing no-charge education through a series of carefully-researched publications. “One of our most-requested books, all of which we distribute for free, is called

The Injured Victim’s Guide to Fair Compensation,” says Brenda.

“Given how active people are in Kitchissippi, our Ontario Bicycle Accident Handbook, called Spinning Out of Control, is particu-larly popular as well,” she adds. “It is an online book that we created because we realized we were getting the same questions re-peatedly and people need to know their rights and obligations as cyclists. It explains the rules of the road in everyday language and outlines what to do if you are in a cycling ac-cident.”

Brenda is quick to explain what she finds appeal-ing about working with personal injury clients. “I enjoy the direct contact with the people we are helping. When they come in through the door they are injured and upset and having trouble navigating the insurance world. It’s nice to be able to par-ticipate in seeing justice served for these people.”

Richard notes that one aspect of dealing with a personal injury lawyer that sometimes gets overlooked is the importance of choosing someone who is geo-graphically proximate.

“Not only does it make face-to-face meetings a lot easier to arrange, but we also have significant expertise in helping people get access to the resources they need after an accident. The insurance representatives are here in Ottawa; there are medical and reha-bilitation facilities to liaise with as well. We know the players and the systems so we can help get things done expedi-ently.”

Long known for its commitment to

outstanding client service, Auger Hollingsworth has both an impressive track record of achieving tremendous results for clients and a penchant for giving back to the community. “We are

proud to have estab-lished our first office in Ottawa ten years ago,” says Richard. “Everyone at the firm feels fortu-nate to have the oppor-tunity to be involved in a wide variety of activi-ties including sponsor-ing sports teams.”

The firm’s steady growth – it now has a staff of 13, including 6 lawyers – is due in part to its excellent reputation. “Referrals are a big part of our success,” confirms Brenda. “We are always honoured when other lawyers and past clients send people to us. Their trust reaffirms the importance of the work we do.”

Auger Hollingsworth1443 Woodroffe Avenue

Ph | 613-233-4529@OttawaLawyers

www.personalinjuryottawa.ca

Richard Auger, B.A. (Hons.), LL.B. and Brenda Hollingsworth, B.A. (Hon.), M.A., LL.B.

Auger Hollingsworth provides expert advice when you need it the most

“We are proud to have established our first office in Ottawa ten years

ago.”Richard Auger

Kitchissippi times April 30, 2015 • 11ADVERTISING FEATURE


Family health care is very important for most Canadians. For many, this includes the wellness of their beloved pets. In the Ottawa area, a trusted

source for veterinary care is Carling Animal Hospital. Since its foundation almost 25 years ago, Carling Animal Hospital has undergone several major expansions and now offers a state of the art, 7,500 square foot facility that delivers veterinary services to clients from all across Eastern Ontario. Doctors and staff are understandably proud of their facilities and will happily take you for a personalized tour. The hospital has been carefully designed to offer the best experience possible, including a spacious reception area to give pets ample space while waiting to see their Doctor. Services provided by this independently-owned

veterinary facility include everything that one might expect for the care of cats and dogs: examinations, vaccinations, digital x-rays, ultrasound examinations, dentistry and laser surgery. Carling Animal Hospital also proudly treats exotic pets of all kinds, including reptiles, rabbits, ferrets and other small mammals. For those interested in complementary medicine, acupuncture and Traditional Chinese Herbal Medicine are also available. Grooming and boarding are also offered at Carling Animal Hospital, with each pet’s needs attended to by top notch groomers and veterinary assistants. Access to professional and compassionate care is top of mind for most pet owners. Preventative health care affords the most

successful way of ensuring the longevity and quality of life for a pet. “We favour a collaborative approach,” explains co-owner Dr. Saye Clement. “Working together with a pet’s owner, we assess each pet’s lifestyle and needs for health care and design an appropriate preventative care program for that individual.”

Co-owner Dr. Keith Johnson goes on to explain, “We are always mindful of the costs of pet ownership. As a result, we only recommend a test or medical procedure if it is of genuine necessity and value to a pet. Every one of our team members is a pet owner themselves and we take great pride in the bonds we establish with

families as we treat and care for their pets over the years. We value the loyalty of our clients.” Supporters of numerous pet-related and non-pet related charities, all of the staff of Carling Animal Hospital are

proud members of the community. As Dr. Johnson confirms, “We love our work and we appreciate the trust that is placed in us every day.”

Dr. Saye Clement and Dr. Keith Johnson

Carling Animal

Hospital

“We are always mindful of the

costs of pet ownership.”

Dr. Keith Johnson

Carling Animal Hospital2268 Carling Avenue

(at Woodroffe)

Ph | 613-725-3439 www.carlinganimalhospital.com


ADVERTISING FEATURE


For House of Barons co-owner Frankie De Caria, hair styling was a natural fit.

He says he was “born into the indus-try,” and follows in the footsteps of his father and various aunts and uncles.

“I went off to university and worked in a couple of different fields, but I always felt most at home in the salon. There was some-thing about being able to spend an hour with someone and transform the way they look and, more importantly, feel.”

De Caria has called West Wellington home for over 10 years. House of Barons opened in the neighbourhood at the end of 2014 and Frankie is pleased to have become part of its vibrant business landscape as well.

“I love the neighbourhood and love shop-ping locally. Barber shops have always been ingrained in neighbourhoods. If you go back to the early days, every neighbourhood has its barber shop. It was a social environ-ment. That’s what we wanted for Welling-ton Street. It’s a natural fit.”

The House of Barons partners took an “organic” design approach to ensure the West Wellington location reflected the neighbourhood, says De Caria, rather than

insisting upon uniformity with their origi-nal Sussex Drive location.

“The Wellington location is from the 1950s so we went with a post-war bunker style. We wanted to be in tune with that.”

The House of Barons name clearly sug-gests refinement, but don’t mistake that for exclusivity. De Caria and his partners embrace modern styles and practices (the staff are con-stant learners, taking every opportunity to upgrade their skills), but also want to re-capture a nostalgia that any-one can relate to.

“We want to be that barber shop in great urban neigh-bourhoods where people can create memo-ries. I walk into a barber shop and smell the bay rum and the talcum powder. It reminds me of my grandfather. Those memories bring up great emotion. We wanted to cre-ate those lasting feelings for people today.”

What we want to do is be in touch with what’s happening now without compromis-ing the traditions of old.”

Despite its highbrow connotations, the

name comes from an unexpected (and very unpretentious) source: pasta.

“A friend of mine has a poster in his kitchen of a pasta called barone. We were chatting about names and he looked over, saw that and said, ‘Barone. Baron. A distin-

guished gentleman, some-one who’s refined and cares about the way they look.’”

As they began to for-mulate the House of Bar-ons concept, De Caria says he and his partners saw something missing in the world of hair care and sought to fill the gap.

“The art of barbering was starting to die. In the 1900s, barbers were highly-regarded professionals. We were frustrated that this craft seemed to be dying out. We wanted to bring it back to life. We want to preserve the art of men’s grooming.”

He pinpoints the shift to the 1960s and ‘70s, when longer hair and beards were in vogue.

“All it took was a generation for the bar-

bershop to fade out. Also the Vidal Sas-soon era transformed things. Men started to gravitate more toward salons and barber-shops became just places for a cheap haircut. Men’s grooming wasn’t as important cultur-ally.”

He sees House of Barons as being part of “the rebirth of barbering; this reconnec-tion with the barber. Men are starting to spend more time and money on themselves when it comes to grooming. We’re happy to be there for people looking for that kind of place.”

House of Barons puts a modern twist on the old school barber shop

“We want to be that barber shop

in great urban neighbourhoods

where people can create memories.”

House of Barons1309 Wellington St. West

Ph | 613-680-1309www.houseofbarons.ca



For Simon Saab, owner of The Table vegetarian restau-rant, the joy of the restaurant

business is people.With The Table’s 15th anniversary hap-

pening this July, he says it’s personal rela-tionships, with staff and customers alike, that have sustained it. The Table serves glu-ten-free and organic vegetarian dishes that are prepared with locally-sourced ingredi-ents when seasonal conditions allow. Every-thing is cooked and served fresh each day.

“For me, it doesn’t feel like work. I’m still in it because of the people. Being this long in a career, you have to enjoy it, which I do. I’ve been fortunate enough to have the same staff for 15 years. My chef, Ian Lipski, was the first person I hired and he’s been here from day one. I hear it from customers; they think it’s a family run operation because they see the same faces.”

Saab calls the restaurant business “the fo-cal point” of his professional life. He comes to it naturally, having grown up around a restaurant the family owned near the Uni-versity of Ottawa campus. That menu had

more of a fast food bent; very different from The Table’s focus on fresh and healthy cook-ing. Awareness of such things was not high when The Table’s doors first opened, he re-calls.

“Vegetarianism and healthy food weren’t really the thing. It was hard to start but, if you have the right staff and love what you’re doing, you build and nurture it.”

Saab credits his wife with bringing consciousness of healthy, fresh eating to his own family’s table.

“That’s where I picked up and we’ve stayed that way. And I’m Lebanese; the Mid-dle Eastern diet is all fresh. The joy of food is still there. In North America, everything is fast. I’ve travelled extensively. Food is still really important to a lot of cultures. Morocco, Lebanon, Egypt. Dinner is prepared fresh.”

The “joy of people” that Saab says has been his driving force, was further cultivated

in his work as a performer with the National Arts Centre’s Student Young Company. The group brought high school students togeth-er with theatre professionals to create work that was performed at local schools.

“That went hand in hand with the restau-rant business because you were always with people; performing, seeing people happy.”

Saab and his staff have found many ways to make their community a happy place over the years: There’s The Table’s annual, complimentary New Year’s Day meal and cookbooks sold to benefit local chari-ties. Saab also sponsors large vegetarian-themed events in the city, including Herbfest.

“Giving back is natural for me. I grew up with par-ents who did it. I’ve got an open heart so I’ll help if I

can help. It’s not always about the bottom line. If you make a 20 per cent profit but two or three per cent goes back to the area you’re

in, for me it comes back a million times.”The neighbourhood has changed a great

deal over the last 15 years. What hasn’t is Saab’s commitment to making his neigh-bours feel welcome and at home.

“I’ve always thought that you should try to make it a home away from home so cus-tomers can walk in and feel comfortable. People keep coming in and we keep giving back. When that process stops, it’s time to pack it in.”

The Table1230 Wellington St. West

Ph | 613-729-5973www.thetablerestaurant.com

Simon Saab

Fresh food and the joy of people: The Table turns 15

“Giving back is natural for me. I grew up with

parents who did it. I’ve got an open heart so I’ll help if I

can help.”

1230 Wellington Ave. Ottawa thetablerestaurant.com

VEGETARIAN ORGANICRESTAURANT

Est. 2000


ADVERTISING FEATURE


Blaise T. Ryan initially pursued formal studies in acupuncture and Chinese medicine solely out of personal interest.

Still, he was valedictorian of his graduating class at the British Columbia Academy of Classical Oriental Sciences, where the curriculum is modeled on that of the Beijing University of Chinese Medicine, and now has a decade of practice behind him.

“We learned Chinese and translated the ancient, classic texts to understand the essence of the medicine. It resonated with me because western medicine looks at the body like a vehicle; this part’s rusted, take it out and replace it. Chinese medicine looks at the body more like a garden. If the plant’s not growing, maybe the soil’s too dry. Or sometimes it’s too wet.”

Mr. Ryan grew up in the Ottawa Valley. His youthful pursuit of martial arts, and a positive experience with acupuncture treatments for a sports injury, sprouted into a wider interest in Asian culture.

He says there is still skepticism about Chinese medicine, pointing out that the field has been fully regulated by the Ontario Ministry of Health since 2013.

“It’s great. Before that anyone could hang out a shingle that said ‘acupuncture.’ It was not safe for the public. Now, we go through annual reviews and we have to do continuing education credits.”

Mr. Ryan himself is fully accredited as

both an acupuncturist and a traditional Chinese medicine practitioner; a designation that recognizes his expertise in a range of areas, such as herbal medicines and nutrition. With that regulation comes greater accessibility to his services, which are now covered by a wide array of insurance plans.

Mr. Ryan says he’s found the Westboro area to be welcoming.

“It’s a highly-educated, highly-conscious community. They seem to be very receptive to alternative medicines and motivated to keep themselves in top health.”

“Because this is a passion for me, I apply all my will and knowledge to help every patient.”

Blaise T. Ryan Acupuncture and

Traditional Chinese Medicine

The Village Clinic, 361 Churchill Ave. N.

Ph | 613-702-5377www.blaiseryan.com

Blaise T. Ryan. R.Ac, R.TCMP

Your body is a garden: Blaise T. Ryanplants the seeds of good health

“I always knew I wanted to go into the health field to help people,” says Hampton

Wellness Centre’s Dr. Liang Dai.Dr. Li, as his patients call him, says he

found his own experiences as a patient to be highly impersonal, which led him to seek out a way to do it differently.

He considered both the physical therapy and chiropractic fields, ultimately choosing the latter because it allows the opportunity to diagnose and treat patients.

Hampton Wellness takes a holistic approach in all its services. Dr. Li explains that this begins with understanding precisely what brought the patient in.

“We’ll actually delve into why they’re hav-ing those issues in the first place. It may not just be from a physical injury but something more internal. We can either start treating that patient through the physical therapy I do as a chiropractor or with some of the more internal therapies that we offer as well. We try to take the whole-body approach.”

Those other services include naturopathic medicine, massage therapy and a natural pharmacy carrying high-quality supplements from all-natural ingredients. Hampton Wellness also offers cold laser therapy which can eliminate pain, decrease inflammation and generally accelerate healing without heating or cutting tissue.

There’s a local connotation to the Hampton Wellness name, of course, but their

commitment to being a good neighbour goes well beyond. Dr. Li says, after assuming own-ership from founder Dr. Michael Reid in 2012, he wanted to focus more specifically on the immediate community.

Staff support the Parkdale Food Centre, for example, by collecting food donations in the holiday season.

“We try to stay involved with the com-munity as much as we can. We do compli-mentary talks and workshops. It’s important to give back for sure.”

Hampton Wellness Centre takesthe ‘whole-body approach’

Hampton Wellness Centre

1419 Carling Avenue, Suite 209613–761–1600

hamptonwellnesscentre.com



Parma Ravioli co-owner Richard Righi doesn’t get far into a conversation about the

business before making it clear that the focus is about staff and partnerships, and their relationships with customers.

“We’re like a family, and run the business with that very basic premise.”

Richard teamed with brothers Giuliano and Carlo Zucconi, and eventu-ally they re-located their business to 1314 Wellington Street West in 1995. Wholesale to area hotels, restaurants, and banquet facilities was their original focus. It’s likely that a fresh pasta dish that you enjoyed at your favourite eatery originated at Parma Ravioli.

This original focus has expanded. Richard and company now offer the region’s largest variety of premium quality fresh pasta, pasta fillings and sauces to retail customers. Lunch and early dinner is available at their Pasta X-Press food counter. Additionally, they have aided countless families suffering through a ‘dinner crisis’ with a large selection heat-at-home meals.

“Twenty years ago we were manufacturing and offering foods that contained no preser-vatives or additives. Everyone’s really jumped on that bandwagon over the last number of years.”

Richard says “guardian angels” led them to their current location. In the building conver-sion process, the intention was always to have an open manufacturing area, allowing cus-tomers to view our production processes. No secrets, no hidden ingredients….just the sights, sounds and aromas of an Italian kitch-en.

“We’re extremely proud to be a part of the ‘flavour’ of this neighborhood,” Richard says. “The staff are great. We’ve been very fortunate. The familiarity between cus-tomers and staff is phenom-enal. We hear about their family life, and share ours. We are essentially welcom-

ing customers into our home. We just want to make sure that they receive the best possible experience in product and service.”

Parma Ravioli1314 Wellington Street West

613-722-4011www.parmaravioli.ca

“We’re extremely proud to be a

part of the ‘flavour’ of this neighborhood,”

Pictured Left, Pina Lagana, Right, Mariana Silva-Young

“It’s a family thing” at Parma Ravioli

Since 1984

“Ottawa’s Fresh Pasta Tradition”

CAMPS FOR KIDS • ENTERTAINMENT • CLUBS TO JOIN • FAMILY-FRIENDLY EVENTS• SHOPPING IDEAS • COMMUNITY GROUPS

JUNE 25th

Contact yourrep for details!


ADVERTISING FEATURE


“Our tagline is ‘Nourishment for a change,’” says West End

Well General Manager Nate Shields. And, although food is a major part of business at this res-taurant/café/grocer y/cultural hub, it’s far from the only form of nourishment to be found there.

The West End Well Co-op grew out of Sustainable Living Ottawa West (SLOWest), which promotes environmentally sus-tainable living and social justice.

Those values are seen in West End Well’s commitment to providing local, organic foods wher-ever possible and making them more accessible.

“When you have organic food, especially in a restau-rant, it comes with a price tag that’s unattainable for many and it ends up being fine dining just by nature,” Nate says. “We’ve tried to offer an alterna-tive here: affordable comfort food that’s really good.”

The West End Well Co-op is also part of the growing co-operative

movement. It’s owned by a group of more than 700 members who all con-tribute to the consensus process through which business decisions are made. The building, at 969 Wellington St. West, was purchased and renovat-ed with loans from local investors.

“Friends, family, community mem-bers. We haven’t had to borrow any-thing from banks, which is nice,” Nate explains.

The co-op model also ensures staff are paid a living wage and profits are directed to a variety of local social service organizations and programming.

“We’re more focused on commu-nity development than profitability,” Nate says. “We do have to be able to

make money to do what we want to do, but we don’t want to make that our main focus.”

Nate grew up in Kitchissippi and sees West End Well as nothing less than an extension of the family home.

“That’s why you see mix and match furnishings and colours that keep things warm and inviting.”

“We’re more focused on community

development than

profitability.”

Living the change at West End Well

West End Well969 Wellington St. West

Ph | 613-725-0505westendwell.ca

Pietro’s Corner is a fresh, new addition to Westboro Village. Emphasis on the fresh.

When we speak with owner Pietro Derosa, the pasta and espresso bar (with dine-in and takeout options) is just a month old. The neighbourhood is already responding enthu-siastically to the simplicity and freshness of its menu. Pietro’s Corner doesn’t do things that way to be in step with trends, however. As Derosa explains, that’s just how authentic Italian food is done.

“By authentic I mean the fresh, simple taste; basic ingredients, fresh produce. I chose Westboro because I feel people in this area appreciate food. I don’t use preservatives or fillers in my pasta. I use five machines from Italy to make my pasta.”

Derosa grew up in the food business; his family also operates the much-loved Luciano Foods in Little Italy, which also supplies meats and cheeses to Pietro’s Corner.

Derosa’s recipes are inspired by his ances-tral home: the southern Italian city of Barletta.

“Pretty much anything you find in south-ern Italy, you’ll find here. You also see it in the cuts of pasta that I carry; they’re specialty cuts you won’t find anywhere else unless it’s pack-aged.”

One of his most popular dishes is the barese focaccia; a thin variation on this Italian favourite topped with tomatoes that comes directly from the Puglia region of Italy.

That commitment to authenticity also extends to the espresso bar at Pietro’s Corner.

“I wanted it to have the feeling that you’re in Italy, where people typi-cally stand at the bar.”

Derosa says some cus-tomers have observed that Pietro’s Corner looks more expensive than it is.

“I’ve had people tell me it looks upscale. It’s not expen-sive. We’ll serve a full por-tion of fresh pasta for $10 or $12. You can’t go wrong.”

Pietro’s Corner300 Richmond Rd.Ph | 613-695-7600pietroscorner.com

“Pretty much anything you

find in southern Italy, you’ll find

here.”

Pietro’s at the corner of Richmond and Eden

Pietro’s Corner is an authentic taste of southern Italy

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