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14-rh. Canadlan Champion, Frlday, Mardi 7, 2003 Correction An incorrct address for the NMlton branch of tise Canad Red Cross was provided to Thse Champion and was use.d ii À,ýý.ý unauýý uýï wo vaïuîs tii cadg Newfoundland. The conwc address to tend donations is 100 Nipissing R unit 5, L9T 5B2. The Champion regrets the error. JNew Red Cross program helps youths Sdeal with fear of disasters,, terrorism gers Rd., There's no douht about it. Global unrest, serrorism and the treat of war are causmng fear and uncertainty in miany Canadians. The Red Cross is encouraging al Canadians to cope with their fear by PécaZ~e/ [ R SaPonPOmexhd rdut xi Mar. 28/03. ONTARIO T T " Registered Nutritional Consultant on staff " Lose weight eating reai food " Boost metabolism, feel healthy and energized " Focusing on a lifestyle change " Maintenance programs - - VAIE *Reduce 12 to 30 inches n 5 weeks (j*e Build muscle tone and reduce the appearance of IL cellulite @ Condense 9 hours of exercise into 40 minutes a Firm up those bard to tone FE I areas 1 ONE FREE TRIAL SESSION 875&2889 obtaining information that can heip them better prepare for an emergency. FAcing Fear jsas new Red Cross program deveioped with the support of Royal and SunAlliance. It's meeting a demand from teachers and educators in Canadian schoois to help young people deal with their fears regarding terrorim and tragic events. The goal of the program is to help youths aged 5 to 16 years prepare for disasters and know how to deal with the aftermath. "One of the most empowering tools in dealing with fear and uncertainty is knowl- edge," said Marjory Gaouette, branch manager of thie North Halton Red Cross. "It is comforting just knowing how to pre- pare and how to protect yourself ami your family in the event of an emergency situa- tion." The Facing Fear curriculum supplements tihe Canadian Red Cross Expect thse Unexpected program, which provides edu- cators with information and activities on natural disasters such as hurricanes, floods, cartisquakes, tomadoes and stormns. Disasters in ail formis, man-made or nat- urai, can sirike qsickiy and without wam- ing. They can force evacuation or home confinement. Being unprepared forsa disas- ter can shatter a person's Mef. Knowing wvhat to do when disaster stries wifl heip people control the situa- tion better and be in a position to recover more quickiy. For itis reason, the Canadian Red Cross says, "Expect the unexpeced- plan for it." "Mie Red Cross is dedicated to making preparedness infornation accessible to ail Canadians, not only in scisools but in every community," said Ms Gaouette. The Red Cross Be Prepared Nos Scared bookiet can be obtained through thse North Halton brancis of tise Canadian Red Cross, iocated at 100 Nipissing Rd., unit 5. For more information about Red Cross disaster preparedness programs, cail Marjory Gaouette as (905) 875-1459 or visit www.redcross.ca. Public forum on crisis response Halton Regional Police in conjunction seitis Burlington Counselling and Family Services seil hos a public forum on crisis response laser this month. Richard Sale, a member of Uic criais sup- Port resPonse seamns at Uic World Trade Censer and during Uic Oklahoma Cisy bombing, seul speak. Mr. Sale bas been trained in crisis inter- vention by Uic FBI National Academy and Crisis Intervention Institute. The evens wiii take place March 19 as 7 p.m. as St. Christopher's Anglican Church, 662 Guelph Line. Those interested in assending should phone Burlington Counseiling and Family Services as (905) 637-5256 or e-mail info@burlingtoncounsellig.com. There's no admission cost, hoseever, donations for Uic family services organiza- ton sii be accepted. Affison 's of v(i1ton IvCatering business like poetry on a plate Reading any one of the more than 400 custom menus created by Chef Allison Vaux is immediately a mouthwa- tering experience. Warmn scones' with homemade preserves. Caramelized lemon tarsiets. Crab and avocado finger sandwiches. Handmade truffles. Roasted butternut squash soup with caramelized apples. The hugely-popular grilled chicken sandwich with pancetta, asiago cheese and tomato and pesto mayonnaise on a freshly made baguette. Ifs poetry on a plate - culinary poetry courtesy of Vauxs casering company called Allison's of Milton. And the Milton chef's work is as prolific and deliciously memorable as the i 9th century irish writer George 1enr Shaw - ' ... theoe s no love sincerer than the love of food.- From Ieft, Allison's of Mikion et'ent coordinator Vaux's own love of food s rivaled onlv bv her love of Meredith Vaux and chef Allison Vaux show a cooking. orntdsetta tterDotStetkch. n 1995, the Milton native headed 10 the Stratford Chef gumtdsetta tterBot tetkthn School and following graduation, "turned into a sponge" apprensicing in restaurants, teaching in cooking schools, mas- aging and event planning. She aiso enhanced her chef training taking additional courses in nutrition and wine selection. Allison's of Milton, in established last September. ln a 500-square-foot industrial kitchen on Bronte Strees, Vaux has been wowing corporase clients with her infriguing flavor combinations and custom menus. Praise has been echoing across tosen, and throughout Burlington and Oakville where her gourmet catering has graced breakfast, lunch, teatime, snack and dinner tables as many corporase functions, weddings and home gatherings. She's the only local caterer listed as one of three preferred by the Haison Region Museum where a recent $2.5 million reno- vaion has made this a soughs after venue in the communily. Vaux limits her capacisy to 150 people. Any more than that, she said, impacts on the quaiity of food, which is her para- mouns concern. "I have to oversee every piasser, every single item on it and every detail of every ounce of food hefore t is presented to guests," said Vaux. As an executive chef, she surrounds herseif with support staff who share ber meticulous passion for higb qualiiy ingre- dlients, fine preparation and beautiful presentation. Seven chefs, nine wail staff and three bartenders assist Vaux. And ber tisser, Meredith Vaux takes rare of the desails ousside the kitchen, ro-ordinaling everything from simple dinners and home cooking parsy lestons to a series of elaborate company events aI wbich a variely of dietary restrictions must he accommodated. Afrer Vaux meets personaily with each client to create a custom menu, theyre l with the same infectious enthusi- asm toseard food that she bas. And once they've tasted 5t, it's very likeiy iheir sasse buds are transcended inso their own unforgetsabiy delicious nirvana. For ail your corporase and social catering rail one of our eveni coordinators. w ww. a lisonsofmilton.com *Sports Injuries - Manual Therapy *Massage Therapy- Acupuncture -Musculo-skeletal consultation Exercise instruction and programming Work Injury Rehab Physiotherapist Jason Van de Sande BScPT, RCAMT Registered -Massage Therapist Mark Taylor BPHE, RMT, DrAc Morning & Evening Appointments available (905) 693-8852 311 Commercial Street, Suite 105 Milton, Ontario L9T 3Z9 e-mail: rrphysio@bellnet.ca r- 1 1 m