6 always more online @ eatdrinkmag.net issue eleven ? summer 2008 RESTAURANTS
Fresh Garlic
Chef Wade Fitzgerald and
Garlic's of London
By Bryan Lavery Knowing how some people feel about garlic, 15 years ago it seemed an odd choice as a name for a restaurant. Conversely, Garlic's made an indelible impression as both a declaration and a celebration of garlic as an ingredient, a flavouring and a symbol of potency. Many perceive that garlic has an overwhelming flavour and is not for the faint of heart. Yet Garlic's soon became a dependable, recognizable brand to London diners. There is little doubt now that the garlic theme was inspired. It became the common thread that bound the restaurant together as well as a key ingredient that led to the restaurant's success. The name of a restaurant is among the most important of marketing considerations. Would clients be alienated by having the "stinking rose" of the kitchen as the restaurant's symbol and public image? As it turns out, this was an intentional and well researched concept. Garlic's of London's gracious and knowledgeable Customer Service Manager Emma Pratt recently verified this bit of local restaurant lore. The Business 257 course from the Ivey Business School at the University of Western Ontario, a well established foundation of post-secondary business education, includes an integral group project. Students apply their knowledge of financial, marketing, operations and business management by creating a fictitious business. Sometimes these projects, such as Garlic's, go on to be implemented in the real world. Business student Kathy Burns, encouraged by a business school advisor, took the Garlic's idea forward and opened the restaurant. In its infancy, Garlic's was Richmond Street's foray into a trendier, more accessible style of dining. With large windows that frame diners, the window tables are the A London institution for 15 years, Garlic's of London took a fresh approach with the hiring of Chef Wade Fitzgerald. While garlic is still a mainstay, local seasonal fare is the order of the day. Photo courtesy Jerry Vrabec, Custom Art Metal Workeatdrink www.sensuousstratford.com6 30 34eatdrink? making time for berry picking fresh garlicgreat food ... fine wine ... good timesbenvenuti to authentic italian ...9thebraywick thebraywick11the times they are a-changin'131415stratford is more than great theatre.17an old song gets new lyricselegance & simplicitycountertops by mbthe sunnivue farmstore the sunnivue farmstore onta rio's west coast "country dining at its best?fine dining at the bendsharon's a daytrip discovery27a season of celebration29dining in eco-culinary paradisein stockgrilling season is right on 'cuealways fresh!gordon ramsay's fast foodsea trout with fennel & watercressveal scallop with sautéed vegetablesthe fruit huntersthe buzzthe fire roasted coffee companythe best products you'll never see25years reds like the cool climate tooadega loungetake a summer brew tour45his cup runneth overa swashbuckling musical comedy for the whole family."the secret is out. this is a place to dine ...? pan-seared whitefish with mini vegetable bundles, potato crisps and arugula cream sauce