The Station Dinner Theater on Peach Street and West Gore Road, with its iconic 1920s Pullman Railroad car located at the front, has been a staple in Erie since 2003. Although loved by Erieites and tourists alike, it remains for many a hidden gem. I attended my first production at the Station on Saturday night and will definitely be going back.
The show was “Bless Me Father,” an Irish Catholic comedy by playwright TA Powell which was in production when the theater abruptly closed in March 2020. The station was closed during most of the COVID-19 pandemic and on weekends. -end last marked its reopening. , aided by safety precautions which made the show fun and comfortable. The majority of customers had been hanging on to tickets for the past year and a half as the Station honors all canceled 2020 show tickets. We had the chance to score seats – the remaining series of “Bless Me Father” is sold out.
I arrived with my husband shortly after the doors opened at 5:30 p.m. We entered the rain with green masks to match the theme of the show. In addition to having a fully vaccinated cast, the Station requires masks while not eating to ensure everyone is safe.
Entering the building was like stepping back in time – on two levels. The station was built in the 1960s as a themed restaurant that resembled a Victorian train station. Yet the performance space, with tiered seating in front of a stage spanning the back wall, green walls, and period light fixtures, is reminiscent of the building’s true age, the heyday of the dinner party. -theatre in the 1960s and 1970s.
We were seated at Table 3 on the floor in front of the stage with two other couples. One was from Oil City and the other from Cranberry Township, reminding us that the Station is a tourist destination as well as a local theater. We were comfortably spaced at the table, which normally seats eight people. On the table was a drinks menu listing the drinks that could be ordered at the table and inviting us to visit the bar for special themed cocktails. At the bar we were greeted by a woman with an Irish accent who I later realized was a character from the show.
At 6:05 p.m. the house lights went out and for a moment we were in the darkness interrupted only by the atmospheric light of the candles at each table. Then the stage lights came on and we were treated to the first scene of the show, a boisterous comedy with body humor that made us laugh along with our table mates.
The food was a tasty and unpretentious three-course meal served in a family style by characters from the show, who interacted with each other as well as with members of the audience during the meal portions. We were served a first course, then after watching the next two scenes, we were served a main course. Two more scenes were followed by dessert, then the rest of the show. The performance ended at 9:40 p.m., making it an entire evening, at least for us early bird parents.
The show overall was fun and funny, and it left me eager to see more dinner theater.
The Station Dinner Theater has two more comedies this season, “Money Matters” August 11-29 and “Golden Senior Moments” October 2-13, as well as two long-running musical specials, “A Canterbury Feast” September 11. to November 21 and “Souvenirs de Noël” from December 1 to 19. Tickets can be purchased at canterburyfeast.com or by calling the box office at 814-864-2022.
As the world continues to step out of COVID-19 restrictions, operators must make sure to prepare for increased foot traffic and restaurant cleaning expectations while addressing the challenges of hiring.
In particular, increased consumer health and safety requirements in the era of the pandemic mean that more focus than ever before on maintaining a sanitary environment.
To help restaurants prepare for the lifting of restrictions and labor shortages, Cintas, which offers a variety of facility services for both front and rear cleaning and hygiene, offers six tips essential.
“From closures to limited capacity to other restrictions, the restaurant industry has adapted remarkably to keep their businesses operating during the pandemic,” said expert John Engel. “As restaurants prepare for a return to ‘normal’ this summer, they face new challenges, such as labor shortages, increased demand and maintaining higher standards of cleanliness. “
Here are some tips to prepare for and continue to respond to an increase in customer numbers this summer:
Launder cleaning items and tools
Laundering items such as microfiber towels, bar towels, mop heads, and uniforms is often a tedious process undertaken by restaurant owners or managers. Operators can save time and achieve better results by outsourcing clothing and loose items that are cleaned through a professional and industrial laundry process.
Restaurant employees must have access to cleaning products and personal protective equipment (PPE). Operators are advised to consider installing chemical dispensers that connect directly to the water line and dispense properly diluted chemicals with the push of a button.
Likewise, restaurant managers and owners can consider investing in disposable disinfectant and disinfectant wipes to help maintain their stock of quick and readily available solutions for hand hygiene and hard surfaces. Having PPE like disposable gloves on hand is also essential for catering workers who interact with food and many people on a daily basis.
Deep toilet cleaning
Even before the COVID-19 pandemic, negative online toilet reviews would deter 89% of Americans from dining, according to a Harris Poll.
It is important that restaurants perform regular deep cleaning that includes disinfecting surfaces and removing buildup, dirt and bacteria. For example, high pressure cleaning extracts dirt and dirty water to avoid cross contamination and odor causing bacteria.
Many restaurants have removed rugs and replaced them with floor stickers to remind people of social distancing. As restaurants return to full capacity, they will experience levels of foot traffic and floor wear before the pandemic. Carpets can help extend the life of floors by preventing dirt and debris from having an abrasive effect.
Consider an outsourced carpet service provider to remove and replace dirty carpets with freshly washed carpets. Washing your own rugs takes time and strains your equipment.
Maintenance of kitchen drains
Fats, oils, grease, and other kitchen food waste build up in drains over time and often cause foul odors and clogs that require tedious draining. Maintaining kitchen drains can help keep fluids free.
Installation of touchless soap, disinfectant and paper towel dispensers
Consider installing contactless dispensers to avoid spreading germs on frequently touched surfaces in restaurants. Dispensers without contactless functions may harbor more bacteria and viruses. Installing paper towel dispensers to replace air dryers can help prevent the spread of germs in the toilet.
“Restaurants may want to maintain their pandemic cleaning protocols to meet increased cleanliness expectations,” Engel added. “Exploring an outsourcing model can help restaurateurs save time and allow them to focus on priority needs while promoting a positive image. “
British industry body Seafish criticized a food strategy report for its lack of focus on seafood.
The National Food Strategy report, commissioned by the UK government and led by businessman Henry Dimbleby – co-founder of restaurant chain Leon – was released last week. He called for a tax on sugar and salt and for allowing general practitioners to prescribe fruits and vegetables to encourage healthy eating.
Marcus Coleman, CEO of Seafish, the body that supports the UK seafood industry, acknowledged that the report was both interesting and well researched, with excellent information on the social challenges associated with the UK food system.
But he added: “I was surprised that the role seafood can play in addressing these challenges is not being addressed. Seafood is sidelined with a one-line explanation on page 6 (in the report): We have deliberately focused our attention on the land. “
He continued: “We are disappointed that the positive attributes of seafood are not featured more prominently in the report.
“After all, the nation eats over four billion seafood meals each year. For us, it is clear that seafood has a vital role to play – both in providing a healthy source of food and in future food security.
“Many in the seafood industry wake up every morning because we truly believe ‘seafood is the way to go’. It’s not just a smart slogan; that’s our reason for being, because when the seafood industry thrives, the whole nation thrives.
Coleman said: “Sustainable aquaculture also offers another way to meet the food needs of our growing population while providing broader environmental benefits such as improved water quality and carbon storage.
He pointed out that the seafood processing sector is investing in research to reduce the use of single-use plastics and ensure that packaging used to transport seafood can be recycled.
“Those of us who work in the seafood business know all about the overwhelmingly positive contribution that seafood can make. It contributes to healthy diets (and reduces health costs), has a lower environmental impact than other animal proteins and supports sustainable coastal communities, ”he said.
In Eastern tip, one of the main tourist destinations of Uruguay, in 2010 the Brazilian architect Isay Weinfeld designed the stage Fasano Las Piedras hotel complex – hotel. Inserted in a rocky and arid landscape, with a breathtaking view of the surrounding landscape, the hotel consists of private residences and bungalows, spread over a large area as well as other services such as a spa, an equestrian center, golf and polo courses, as well as such as the beach that develops on the shore of the Maldonado stream. The natural context was the main source of inspiration for the project, both in terms of the view and the choice of materials. The large boulders, which protrude from the ground as individual elements of this rugged territory, inspired the planimetric organization of the complex. The different residential units and volumes that make up the tourist complex have been distributed throughout the territory in the form of isolated modules. The solution adopted by the architects was fundamental to contain the size of the new residential settlements. Instead of a single large multifunctional building which would have affected this rugged landscape excessively, small volumes were designed in harmony with the context and fitted into it as harmoniously as possible. Just a key element, the Fasano restaurant – and the most important of the tourist complex as it is the nerve center of all the different activities – dominates the highest and most panoramic point in the area, a position from which visitors can enjoy a view of the surrounding landscapes. Less than ten years after this first intervention, Estúdio Obra Prima, the architecture studio founded in 2005 in Uruguay by the architect Caroline Proto and today directed by it in collaboration with architects Juliana Bassani and Stephanie Andrade, has been entrusted with the expansion of the complex. Caroline Proto’s studio had participated in the original project designed by the architect Isay Weinfeld and continued the intervention by adopting an architectural approach respectful of the pre-existing elements and the natural context in which the Fasano Las Piedras is inserted. The extension designed by Estúdio Obra Prima’s architects consists of 10 new suites and apartments, with associated leisure areas, which extend the tourist offer to the twenty or so bungalows already present in the hotel zone. The new residential units were built in a single building connected to the iconic Fasano restaurant. This allows guests to enjoy – from the highest point of the property – stunning views of the entire resort complex and the wilderness in which it is immersed. The project designed by Estúdio Obra Prima integrated the new Locanda Fasano structure with the rest of the hotel complex, bringing together in the new volume the residential units with a series of leisure areas, including the solarium, living room, bar and private pool, all integrated with each other to ensure maximum of comfort for the guests of the structure. Faithful to the basic elements that had guided the initial project of the architect Isay Weinfeld and in order to integrate the new extension into the existing tourist complex, the architects mainly used wood and iron as building materials. When possible, these were integrated with natural elements such as rocks or spontaneous plants growing on the territory.
DATA SHEET Location: Fasano Las Piedras – Punta del Este – Uruguay Date: 2016 Built area: 2500 m² Studio: Estúdio Obra Prima Architecture: Carolina Proto – Fernanda Schuch – Juliana Bassani Lamachia Management: Estúdio Obra Prima Construction: Sureste Construcciones SA Interior: Carolina Proto – Fernanda Schuch – Juliana Bassani Lamachia Team: Fernando Nieto – Alessandra Vaz – Diego Graziadei – Paula Curi Hallal – Guilherme Milman Photos: Gustavo Sosa
San Francisco bars may require proof of COVID vaccination
Amber Lee of KTVU reports.
SAN FRANCISCO – Members of the San Francisco Bar Alliance are considering new requirements, including masks and requiring people to show their vaccination cards at entry as cases increase across the city.
The changes could take effect in some bars as early as this weekend amid growing concerns about a resurgence of COVID.
At the Kezar Pub near Golden Gate Park, owner Cyril Hackett said that from Wednesday all his staff will be required to wear a mask even if they are fully vaccinated.
He’s also considering another change: requiring customers to show proof of vaccination.
On Tuesday night, sports fans gathered in the pub to watch the NBA Finals. Proof of vaccination was not required, but Hackett says that will likely change soon.
SEE ALSO: Delta variant accounts for 83% of COVID-19 cases in US, CDC says
“We certainly don’t want to go back to where we were in the past. We’ve lost thousands of dollars, months of business. Our staff were out of work,” he said.
Because his pub broadcasts sports from around the world, including this weekend’s Olympics, Hackett says a high vaccination rate among San Franciscans is no guarantee of safety.
“San Francisco is not just San Francisco. We have a lot of people coming to town,” he said.
Hackett is one of 500 members of the San Francisco Bar Alliance who are looking into or have implemented the requirement for customers to have proof of vaccination prior to entry.
“I think it’s a great idea. I don’t feel comfortable walking into a place and not knowing who’s vaccinated and who isn’t,” said boss Martha Abbene who chose to sit outside despite the cold weather due to COVID issues.
Politician demands more COVID awareness in hard-hit Latin American community of South Bay
KTVU’s Ann Rubin reports.
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“If people aren’t vaccinated now, he will find them,” said Dr Susan Philip, public health official in San Francisco, as she addressed an audience at Manny’s Cafe to answer questions about the Delta variant. She calls it the “pandemic of the unvaccinated.”
“The Delta variant is of great concern. It is spreading rapidly. And what it looks like at this rate, people who are not vaccinated are likely to be infected. It is so effective in moving from person to person. other, ”she said. In addition, although the mask inside is recommended, nothing can replace vaccination.
“I have 5 family members who have passed away from COVID and I could just tell people it’s real. Please get vaccinated,” said Charles Pleasant of Oakland.
“It’s pretty scary. I wish they could do something about it. But I’m doing my part,” Alameda’s Katherine Watanabe said.
Back at the Kezar Pub, Hackett says he can’t afford another stop: “It may bother some people. But our business is important, and our livelihoods and those of my staff are very important to us.”
The pub owner says over the next few days he will be working on logistics and the legality of requiring proof of vaccination from customers.
He and the San Francisco Bar Alliance have said they want to get ahead of COVID cases this time around before the situation gets out of hand.
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The Battle of Breverd praises the spirit of the community
The Space Coast Runner will host the Battle of Breverd at the VIERA Regional Park Community Center on Wednesday August 4 at 6:30 p.m.
Free Fun Running / Walking encourages participants to grab family, friends and neighbors and run or walk on behalf of your town or city. This is the fifth annual battle in which VIERA reigns as champion. Previous winners include Rockledge and Merritt Island.
Find your city color and wear that shade of clothing, or one with the city name on it. Colors are displayed on the organization’s website. spacecoastrunners.org ..
The course is 3.1 miles, but participants can do all or part of it. Entrants representing the winning city will receive the coveted Battle of the Blue Ribbon Brevered.
Free cold drinks, Viera Pizza pizzas and River Road Coffee Company popsicles await.
Café Margaux Wine Supper brings France to cocoa
220 Brevard Ave in Cocoa Village. Café Margaux returns to its French roots at the “Wine Dinner Around France” event, which presents wines from several major producers from the Bordeaux, Burgundy and Loire valleys. Dinner will be served Thursday and Friday August 5 and 6 at 6:30 p.m.
For example, the Cave de Lugny occupies an exceptional position in the wine world as the leading producer of Burgundy wines. Wines from Vignoble André Lurton in the Bordeaux region are also on the menu. The Loire Valley, one of the best wine regions in the world, is home to one of the most famous producers of Muscadet, the Loire Valley. Nicknamed the Magician of the Loire, Jean Ernest Sauvion is renowned for his tonic wines in the Crème de la Crème of the region.
The 6-course menu combined with these top producers should be a meal to remember. The menu includes shrimp cream and sorrel soup, frieze, algra, mission fig salad course, poito ham, boat cheese and citrus dijonnaise vinaigrette, lemon sole stuffed with scallops and lobster thyme risotto, roasted with herbs prime chateau brian, Blue Daffinois Cheese Dessert includes a cheese course with Calebeau chocolate and a Neusette cake with spicy berries and sweet hazelnuts.
The cost is $ 110 per guest. One must reserve. Call 321-639-8343 or visit the following website: Margaux.com, A full menu and match will be listed.
Indian Harbor Beach green turtles host seafood festival
The Green Turtle Market, 855 E. Eau Gallie Blvd., and Indian Harbor Beach will host a seafood festival on Saturday, July 31 from 2 to 5 p.m.
The event will feature wine and beer tastings, as well as excellent seafood tastings from Florida waters.
The cost is $ 20 and you have to pay at the door.
For more information, please visit: greenturtlemarket.com Or call 321-773-2001.
Meet the stained glass
Cocoa Beach Studio 165 Minute Man Causeway will host an “Introduction to Stained Glass” in three sessions starting Wednesday August 11 from 6 to 9 pm.
The instructor is Jamille Hadad, who has designed and produced stained and fused glass artwork in central Florida for over 40 years. She accompanies students throughout the process of creating stained glass.
“I pursue a beautiful know-how while pushing the limits of materials when creating art that improves our living and working environment,” explains Hadad.
The first week will focus on glass cutting techniques, design choices and color choices. The second week includes glass cutting for the project and includes an introduction to copper foil technology. In the third week, students finish cutting and foiling the project and prepare for soldering.
Classes are priced at $ 150 and $ 50 and include all the materials you need.
For more information, please contact us at 407-718-3304 Register online studiosofcocoabeach.org ..
Palm Bay Pirate-Themed Pool Party
The Palm Bay Aquatic Center will host a pirate-themed “Fun Friday in the Pool” starting at 7.15pm on July 30th. Guests can swim, do pirate crafts, meet pirates, and even Disney classics. “Peter Pan” from the cool comfort of the pool.
The gate opens at 7.15 p.m. and the film begins at 8.15 p.m. The fee is $ 5 per person. The capacity of the aquatic center is limited. To register, please call the center at 321-952-2833.
Swimming and yoga at Cocoa Beach
The Cocoa Beach Aquatic Center, 4800 Tom Warinar Boulevard, will be hosting a Bra Summer Party at Dove Yoga from 2pm to 8pm on Saturday July 31st. This event benefits the Marine Resources Council.
The event features live music, games, volleyball, children’s play area, free Kaya tours, vendors, free hippo food, prizes and drinks.
Swimming is available for $ 4.50 per person. Lagoon Don Dove Yoga starts at 6 p.m. The donations offered vary from $ 10 to $ 15. Bring your own yoga mat.
One Senior Place will hold a seminar at 8085 Spyglass Hill Road at its headquarters on VIERA TV at 10 a.m. on Monday, August 2, launching a series on Parkinson’s disease and dementia. The free program deals with changes in speech and swallowing for those affected by these conditions.
For more information, call 321-751-6771 or visit OneSeniorPlace.com.
Crazy hat woman … and man
MadHatter Promotions will be hosting a Crazy Hat Party on Saturday, July 31, from noon to midnight at Cocoa Village Elks Lodge 1532, 315 Florida Avenue. The event benefits Breverd Music Aid, a charity that helps local musicians fight back.
The day will feature Vintage, John McDonald & The Mango Men and Rock Slides. Enjoy food trucks, drink specials, pools, darts, shuffleboard tables, food balls, vendors, silent auctions, door prizes and more.
Tickets cost $ 15 until July 27 and $ 25 thereafter. Buy on madhatterpromotions.com.
The Space Museum welcomes young heroes
308 Pine Street in Titusville. The American Space Museum, located in, welcomes “heroes” from grades 3 to 5 at the “Heroes of STEAM” camp from August 2-5.
The camp is a collaborative experience between Variant Air Command, the Hall of Fame and the American Police Museum, the Titusville Fire Department and the Museum. Each organization has an afternoon campervan to study science, technology, engineering, arts and math. Campers tour the facility, work as a team, and problem-solve with a hands-on learning approach.
Space is limited to 16 campers. The camp takes place Monday to Thursday from 1:30 p.m. to 4:30 p.m. The cost is $ 60.
Cocoa Village will be bringing back the popular Sip & Stroll event for “Christmas in July” from 5pm to 9pm on Saturday July 31st. The walk begins at Myrt Tharpe Square and you will receive a commemorative drink for the price of the $ 25 ticket, shopping bags and cards from participating merchants.
After that, the fun begins in earnest as you stroll through the streets of the village, taste beer and wine, enjoy snacks and take advantage of special offers.
Buy your ticket on VisitCocoaVillage.com. This event is usually sold out and tickets may not be available at the door. Must be 21 years of age or older.
For more information, please call 321-631-9075 or see. Visit CocoaVillage.com.
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Source link July brings a bite and a ride to the Seafood Festival, Cocoa, in Indian Harbor
Local hockey fans have been waiting for this moment for a long time. On Wednesday, July 21, the city’s much-heralded new professional sports team, the Seattle Kraken, will select their full roster of 30 players. from a list of unprotected players across the NHL, one from every other team except the Las Vegas Golden Knights. This expansion project (airs on ESPN2 at 5:00 p.m. PT) will have a lot of pomp, including an official starred event at Gas Works Park. But for those who want to support local businesses, there are also nightlife in the neighborhood at various sports bars and restaurants. Here are some notable places that will be hooked to each player chosen.
Since its opening in 2012, this Greenwood Bar was known as Seattle’s premier destination for die-hard hockey fans. There’s a menu of Canadian specialties, including poutine “flights”, as well as twelve rotating taps to wash them down. Owner Tim Pipes says he expects a full house on draft day and will open the doors at 2 p.m. with the event playing on every TV in the joint.
Bosk Brew Works
This family brewery in Woodinville has a relaxed atmosphere and an outdoor patio which is suitable for both dogs and children. It is also the advertisement of a watch the party for the expansion draw, with the doors opening at 4 p.m. On the menu, malted IPAs and lager beers, and there will also be a food truck parked outside.
This cavernous bar at Lower Queen Anne with a Bavarian flair has gained a reputation as a good sports venue, with a giant screen on display for major events and plenty of German beers on tap. For wednesday party, there are liters of Fremont Sky Kraken on offer, as well as $ 8 Kraken Rum and Cokes, plus wings at 75 cents. Those who want to stay after the last player is chosen will be entitled to a live DJ.
While it’s more of a Midwestern sports bar (it was recently bustling with Milwaukee Bucks fans watching the NBA Finals), this Fremont den Also shows a lot of support for the hometown teams. It is one of the many bars listed as operating with the Seattle Kraken for local watch evenings, and should be a lively place to catch the current while ordering appropriately named dishes such as “hat trick” mac and cheese.
Recruit bar and grill
Columbia City is reliable brewery to watch sport serves solid bar bites (like Irish nachos, topped with beer cheese and grated corned beef) and strong drinks in a welcoming space. For the expansion project, there will be some discounts on Kraken Rum cocktails, as well as half-price all-day wings in flavors such as Buffalo, Dry Smoke, Honey Mustard, and Spicy Garlic. There is also a happy hour which runs from 4 p.m. to 6 p.m.
A drunken site manager who offered a part-time bar job punched him in the face, resulting in a fractured orbit on a night out in Norfolk, a court has heard.
Aaron McKee, 35, and his wife had gone out to Dereham where they had drunk at the Red Lion pub in Dereham and met the victim, who worked as a bartender.
Norwich Crown Court heard the defendant, a freelance construction site manager, offer the victim work before she later returned to where she was staying, at the town’s Romany Rye pub.
Prosecutor Nicholas Bleaney said McKee, his wife and the victim were in the room before McKee “fell asleep, woke up and hit the victim” who suffered from a swollen black eye, eye socket. fractured and a deviated septum.
Mr Bleaney said McKee left the scene as the victim, who had contacted other family members, was taken to Norfolk and Norwich University Hospital (NNUH) where he remained overnight to be treated for his injuries.
An impact statement described how the victim was absent from work for five weeks after the attack on October 30, 2019, and how she suffered from mental health anxiety as a result of what happened.
Mckee, of Bedford, initially denied inflicting grievous bodily harm (GBH), but on Tuesday, July 20, he pleaded guilty to the offense in court.
Sentencing him to 12 months in prison, suspended for 18 months, Judge Maureen Bacon said she was convicting McKee on the grounds that it was an “impulsive and short-lived incident”.
But Judge Bacon called McKee, who is already facing a suspended jail sentence for other cases committed elsewhere in the country last year, as “cowardly” for his behavior.
McKee was also ordered to do 120 hours of unpaid work, a 30-day thinking skills program, and a 30-day rehabilitative activity requirement (RAR).
In addition, he was ordered to pay the victim £ 500 in compensation by December of this year.
Manveer Cheema, for McKee, said it was an “impulsive and short-lived attack”.
He said alcohol was consumed on the night of the incident which dated back to 2019.
He said McKee was sorry for his actions and had remorse, adding that there was a guilty plea in the case.
Vancouver, BC – The press wire –July 20e, 2021 – Solarvest BioEnergy Inc. (“Solarvest”, or the “Company”) (TSXV: SVS), is pleased to announce that its subsidiary Eversea Inc. has entered into a contractual agreement with Canada’s Smartest Kitchen to develop a formulation for a nutrition enhancing ingredient based on Eversea’s patented organic DHA powder. This blend can be used by companies that produce plant-based seafood that requires omega-3s to compete in the fish and shellfish market. Canada’s Smartest Kitchen expertise in food science, ingredients and flavors makes them the perfect partner to help develop this new product (s).
Gerri Greenham (CEO) comments: This is an exciting opportunity for the company, to use its unique and patented organic ingredient of Omega-3 for the fish and meat industry tohe consumers of plant-based seafood are looking for a healthy product that respects the environment. Eversea has developed an organic, fish-free, seaweed-based omega-3 that has been certified organic by the EU and USDA. The product is chemical-free and has received glyphosate residue-free certification from The Detox Project.
About Canada The most intelligent Cooked
Canada’s Smartest Kitchen (CSK) is a Canadian leader in the development of food products. Based in Charlottetown, Prince Edward Island, our multidisciplinary team combines culinary creativity, food science expertise and market insight to bring cutting edge food ideas to life. Using our proprietary SMART Advantage process for food product development, we support startups and multinationals with a customizable suite of services that can inject value at any stage of a product’s journey to market..
Solarvest BioEnergy Inc. is an organic algae-based product company whose production platform provides it with an extremely flexible system capable of producing many products ranging from omega 3 fatty acids to human therapeutic proteins. The company has developed, patented and successfully produces the world’s only certified organic plant-based omega-3s to meet the substantial demand for this essential nutrient. The company has also launched a program for expressing CBD and THC to be produced in GMP fermentation facilities.
Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of this release.
Statements made in this press release may contain forward-looking statements that may involve a number of risks and uncertainties. Actual events or results could differ materially from the Company’s expectations and projections.
After five years under the ownership of the incredibly wealthy Comer brothers, work has still not started on the Shannon Oaks Hotel in Portumna, and an empty and abandoned shell remains.
The iconic hotel has been in a state of disrepair since it was destroyed by an accidental fire in September 2011. There has been a hotel on the site since 1971 when the Westpark Hotel was built.
During the 1970s and 1980s, the hotel had a great reputation for its dinner dances, with many people coming from near and far for fun evenings that are fondly remembered.
In 1995 John Pardy bought the building and built a brand new location which he called Shannon Oaks Hotel which opened in 1996. During the Celtic Tiger years, Shannon Oaks had a roaring business of weddings, and most weeks he hosted at least one wedding.
Locals have great affection for the hotel and since the 2011 fire it has been the subject of frequent local conversations. Over the past decade, there have been times when it looked like construction was going to begin, but each time, the hopes of the locals were dashed.
Because of Covid, Shannon Oaks has not figured so much in people’s thoughts and conversations, but as we emerge from the pandemic that is bound to change. The black fence remains around the premises. Next to the hotel are a number of attractive apartments which are occupied by tenants, long term and short term. On their website, the Comer brothers announce their intention to restore the hotel “to its former glory. The hotel will offer luxurious accommodation ranging from hotel rooms to self-catering accommodation in on-site lodges. The hotel will have extensive wedding and conference facilities and will include a traditional Irish bar and a choice of two restaurants. Other hotel facilities include leisure facilities, as well as beauty and wellness centers.
In March 2018, Luke Comer told reporters he intended to restore the hotel to its former glory. “We bought the property,” he said, “and we want to make it a new, state-of-the-art hotel in Portumna, which we believe has a lot of potential. ‘offers and obviously we would prefer to find a local builder. It has a prime location and we hope the new hotel will be up and running by the end of the summer. At its peak, Shannon Oaks had 63 rooms and an enviable location.