The Stittsville Village Association Canada Day fireworks have been cancelled due to the nasty weather:
“Thank you to everyone who came out to our Canada Day celebration in spite of the rain and wind. Extra kudos to our tireless (and soggy!) volunteers and to our sponsors. Our site was hit by a very strong storm cell with incredible lightening and wind that split and felled trees, toppled our portapotties, and destroyed tents. As a result, and with safety in mind, we made the decision to halt activities early, and later, to cancel the fireworks. We will reschedule the fireworks later this summer. Please watch for details and thanks for your understanding.”
The fireworks could be rescheduled for August. For more information about rescheduling visit the group’s Facebook page.
(PHOTO: This Sunday, members of the WWI Canadian Army Medical Corps (recreated) from St. Thomas, Ontario will be transforming the Goulbourn Museum grounds into a Forward Aid Post and Casualty Clearing Centre or field hospital. The museum will also launch their new exhibit “Healing Hands – Medicine During the World Wars.”)
Step back in time this Father’s Day and enjoy old-fashioned fun at Goulbourn Museum.
It’s another busy weekend in Ottawa’s most exciting suburb. On Sunday afternoon, more than 60 professional and amateur artists, writers, culinary specialists, musicians, and other creators will bring their work to Village Square Park for the annual Arts in the Parkexhibition, presented by the Stittsville Village Association. (UPDATE: Arts in the Park has been cancelled due to rain, and will be rescheduled for August.)
The Goulbourn Museum and the Sterling Howie Firehall (Station 81) are participating in Doors Open Ottawa.
There’s another “doors open” of sorts at the Goulbourn Lawn Bowling Club. They’re holding their annual “open day” on Saturday from 9:30 – 1:00. More info…
On Friday and Saturday, the Stittsville Lions are collecting beer, wine, cooler bottles or cans for diabetes and for Camp Banting, Canada’s oldest operating camp for kids with diabetes. More info…
And then there are the garage sales:
Kathleen Edwards is selling off old tour posters, stickers, fridge magnets, and promo 45’s at Quitters on Saturday morning from 10am-1pm. Proceeds go to Golden Rescue.
The Stittsville Village Association will hear from an organizer of Ottawa 2017 celebrations when they meet on Thursday, February 11. Marie-Soleil Bergeron is a project manager with Ottawa 2017, the group that’s organizing Canada’s 150th birthday in Ottawa.
The meeting is at 7:00pm in the NLP Room at 8B Sweetnam Drive.
Also on the agenda:
Discussions on a number of planning and development items, including townhomes at 30 Wildpine Court, the Bradley-Craig Farm, the proposed retirement home on the old flea market lands, and more.
Planning for two of this year’s major community events: Art in the Park and Canada Day.
The owner of Aperitivo restaurant at the Kanata Centrum didn’t want to jinx his business with a first or second birthday party, but he’s going all out for birthday number three.
Sean McCoy quit a job in software sales three years ago, and took over a restaurant space where none of the three previous restaurants managed to survive more than two years.
“For us it was, let’s get by the two-year mark that nobody else has,” says McCoy. “Now it’s: what can we do to give back to the community? Instead of it being a celebration about us, we wanted to get members of our community — our regulars — to come out and give back.”
The third birthday, presented in collaboration with Kichesippi Beer, takes place on Sunday, September 13 from 6:00pm-10:00pm. There’s a $20 cover charge that includes food, and all proceeds to go to Roger’s House and Tysen’s Mission to a Million.
McCoy wasn’t completely new to the restaurant industry when he switched careers. He was part of the teams that opened the Kelsey’s on Merivale, and the Chophouse in Kanata.
“I saw one success, one failure. I’d worked as a doorman in the market while doing software sales to save up money for an engagement ring,” he says.
“The biggest challlenge is trying to stay relevant and ahead of the game. Our team and our chefs strive to be different. they put out a menu almost every two months and it’s alays different, always evolving. We work with a lot of local producers. The menus reflect what’s in season. Changing a menu is terrifying every time we do it – how will people react to the change?”
“I have an excellent set of chefs. The core has been there since day one: my head chef, my sous chef. They manage the food and the menus and I rarely question what they do – I question to learn, not to debate what they’re doing,” he says.