Mel Simmonds and her husband Brad had everything they could want – except for good health. “In 2018 I was at my heaviest, well on my way to 450lbs… medication I was on caused weight gain, high blood pressure and very high anxiety levels,” Mel Simmonds said. 

More medication was prescribed but she knew there had to be a better and a more natural way.  

“I decided to do research based on the information my doctor gave me. She said I was unable to process carbs and sugars in the same way as a regular healthy person may do so with this tidbit of information and my handy dandy Google, I stumbled across Ketogenic lifestyle.” She began to learn how to redevelop her family’s fav Newfoundland cultured-based recipes into no added sugar, low carb and low sodium meals. 

“I have been involved in the food industry since high school…and I am a very creative person so it comes very natural to me to be a rock star in the kitchen. When my family started seeing all the delicious foods I was eating they weren’t long to jump on the keto bandwagon and join me on my journey.” She lost 110lbs in a year and didn’t crave a thing. 

“Whatever I wanted I was easily able to transform into a wonderful delicious new keto approved creation.” She kept things as simple as possible, she added.  

Joining the journey

“My aim when starting was to make this as simple and easy as possible because I knew if it was anything but, my mental wellness would not allow me to continue it. When friends and family saw the amazing transformation that was happening, there were lots of questions.”

“My inbox on Facebook was being bombarded with inquiries so I figured the easiest way to do this was to build a Facebook group (Keto Newf). There I could post about my journey, answer questions and give support to my friends and family. To my shock, people from all over the world started jumping in my inbox and asking to join my journey.”

The group grew. “I had spiked some interest in people who wanted to be healthier, just like me,” she said.  

By 2019 she had lost another 220lbs and her family’s total weight loss was nearing 500lbs. “We were doing fantastic and the dish creations now were simply amazing. Not only Newfoundland cultured foods but I was learning  to recreate foods from all over the world.”

Then, in Feb 2020, one of her closest and dearest friends, Roxanne Weinhebour,  also the former owner of Chapman’s Bakery, encouraged her to start selling some of her dishes. “By the time I figured out how I was going to take orders and get it to those local people who needed it, the winter was in full swing and then the pandemic hit. I knew now, more than ever, that I needed to get these health foods out to people as being stuck in the house would make us more unhealthy,” she said.

Spreading the word

She packed up her family, the food and even the family dog and headed out on to the TCH to do safe drop offs along the way from St. John’s to GFW.  “It didn’t take long before the word spread. I had people filling up my inbox saying how much of an inspiration I was to them, and that I was helping to get them through the pandemic. Mission accomplished,” she said. 

But there was more to do, she added, and the Keto Newf brand keeps growing. Another thing growing is the couple’s love of music. 

“Brad Simmonds Country Music  (their Facebook group) has grown in popularity and Brad calls me his Wifager because I am his wife and manager. I am also his song writer, promotions specialist, booking agent, publisher and distributor,” she shared.

Husband Brad is an easy listening  country music performer, Simmonds added, and with two original songs that have been released, their music is being heard all over the world on all major streaming platforms.  –

 “Brad has always been into music since he was five and got his first guitar. Brad and I met in 2012 and I found his musical abilities and fantastic deep-based vocals very exciting and it is one of the things that made me fall in love with him. I moved to his very small rural community of Charlottetown, NL so there were no real opportunity to showcase his talent.” They married in 2015 and began livestreaming their music on Facebook. 

“We had a fan group and streamed virtual concerts. In 2018 I decided to help make his dreams come true and I wrote a letter to Santa. I asked him to help me by surprising Brad with one of the things he wanted the most because I wanted help in making his dream come true.”  

The gift? Recording studio time to help make their dreams come true.. 

Brad and Mel focus on their future while still helping others, sharing their contacts and knowledge with anyone who needs help musically or health-wise. Being a friend to all has become their passion and their mission. 

For more visit  Keto Newf – sites.google.com/view/ketonewf/home. 

The Shed – Powerhouse (sites.google.com/view/theshed-powerhouse/home). 

Brad Simmonds Country Music Artist (sites.google.com/view/bradsimmonds/home)

The Newfoundland Herald has been out and about this summer talking to some amazing folks in the tourism industry, but some of the best conversations we’ve had have been with the tourists themselves. 

Hands down, people say that this province – and our people and hospitality– are proof we are most certainly one of a kind.

Ocean Delight Properties ~ Heart’s Delight, NL

Laurelyn Berry, owner at Ocean Delight Properties, proudly shows off her property. With four cottages – adorably named Cranberry, Cloudberry, Blueberry and Partridgeberry –  on the ocean’s edge in scenic Whiteway, and four more – the Loon, the Puffin, the Gannet and the Osprey – just a five minutes drive away in a secluded cove in Heart’s Delight-Islington, Ocean Delight cottages are breathtaking, even if only in their setting.

But that’s just the start. Each cottage has been lovingly designed and are unique in their layout, and each – while comfortable and designed to offer all the needed conveniences for a stay – are so much more. There’s also an element of elegance and romance in each and every cottage. 

On the day we visit Berry she had been walking her two senior dogs, and one had gotten into the water. There was garden work to be completed and furry family members to tend to, yet she stood before us as elegant and as poised as a movie star. Berry was able to give The Herald a tour of almost every cottage in both locations, and while they were all stunning and spectacular inside and out, it was the view at each – created to make it appear as if your cottage is the only one on the edge of the world – that took our breath away. 

Later, we were able to stay at The Gannet and “romantic” is the only word to describe both the vibe and the setting. 

“I’m a romantic at heart and I like things to be functional yes, but also to relax and inspire. Simple can be romantic, and that’s what Ocean Delight is,” she said. As the sun began to set, we moved from our private deck area to our private garden and then, with time to spare, we took our nightcaps and wandered down to a newly created gazebo area closer to the sea and sat and took in all the beauty and wonder. 

For bookings and more visit  oceandelightcottages.net/ODC2

Bay Chalets ~ Placentia, NL

Located in the Placentia area, Bay Chalets offers some unique options when it comes to a stay-over. 

The Cliff House is luxury personified. It’s a hot tub on the edge of the ocean and a magnificently manicured garden – waterfall included – stay. But that’s just the outside! Inside, with so many hand-crafted “bomb proof” creations by the owners, this place is worth the stay simply to experience its finery. 

Cochrane House Chalet boasts a large wrap-around deck and an incredible ocean view. Pet friendly, it’s openness and comfort encourages “settling in” instantly. Margie’s Place by the Pond is unique. With a kitchen and main floor area that is so beautiful it begs to be lived in and the design of the house – a former parish priest residence – is jaw-dropping. The newly renovated master used to be the maid’s residence. Soaker tub, luxurious shower and a bedroom to inspire, the master is a masterpiece. But take a wander through the premises and you’ll see hints of the past everywhere. 

During our stay, I swear there were ghosts exploring the place as we slept, though they were of the most friendly kind and a stay at Margie’s Place is friendly and welcoming, just like property owners Joanne Cochrane-Knight  and Jamel Knight.  

The couple both have a flair for design, and Jamel is a talented wood-worker and has created many incredible one-of-a-kind pieces. From tables to bar-tops, these vacation home rentals are unique. 

“We just wanted to make an environment that was friendly for people to really enjoy themselves. ‘Bomb proof’ is what I call what we’ve created, but yet everything is so one-of-a-kind and beautiful,” she said. 

They take so much pride in what they do. “We start early mornings and we go until it’s done for us. A five star review is so important, not because we want the numbers, but because we want our guests to be happy,” she said. “We take it very personally when something doesn’t go right because we have put so much time and energy and effort and money and  mostly love into everything we do.”

For more see baychalets.ca 

Frozen in Time Winery & Ironberry ~Markland, NL

Located in Markland, Frozen in Time is a place one must see to believe – a phrase I used over and over while being given a tour of the store and restaurant area of the premises by manager Liz Collins. 

A proud family based business dedicated to producing premium berry wines and spirits using quality, clean ingredients, minimal processing and no added sulphites, Collins explained that there’s also quite the history in the building we were standing in. 

“Visiting our winery is like taking a step back into a slice of Newfoundland history,” she said. 

The Markland Cottage Hospital was built in 1935 and was one of 19 cottage hospitals built in Newfoundland and Labrador to serve rural communities. The overnight stay rental above the winery is spectacular in its preserving of that history. The architecture, windows, space and setting is again one that must be seen and experienced to be believed. But it’s the people that really make each place special. Collins glows as she showcases all the renovations lovingly done to the premises. Owner Marek Krol is passionate about the place, Collins explained. Even though Newfoundland isn’t his home by birth, he’s felt an instant connection to the place from the start, something he shared with The Herald when we spoke. Twenty years after immigrating to Toronto from his native Poland in 1988, Krol saw the benefits of establishing a business in Newfoundland and Labrador after one visit. “It was the people. The people from Poland are friendly, and Newfoundlanders give off that same feeling.. And many of the places I’ve seen in Newfoundland, it looks like home… It’s the closest I’ve felt to home since I left Poland,” he explained warmly. 

Krol said he purchased the winery (formerly Rodrigues Winery) because he “had faith in the people and in the place.” 

“The province of Newfoundland has so many opportunities for the people to do something beautiful and different. We all are a team there and we have a vision to put trails, lit by night, where people can come and sample food and fine wine and stay in the woods in a natural setting. The people of Newfoundland love the woods, and we have so much of it to offer at the winery,” he said. 

The pride in his staff and in the products they produce is uplifting. 

“We lift ourselves up. We are proud to show the world the possibilities. We have something special with our products and the future looks bright,” he shared. 

With flavoured maple syrup – a unique product in Canada great on its own or for cooking – their Ironberry line which produces powders made from berries: blueberries, cranberries and sea buckthorn, a berry that contains more than 190 different nutrients, as well as protein and fatty acids;  they have it all. 

Krol added that one teaspoon of Ironberry powder is equivalent to eating around a half a cup of berries. And the taste? Amazing! 

The pub area of Frozen in Time fills as we hang out with the fun and friendly staff. We’re there to eat  and taste the wines of course – but also to have a laugh with those working. It’s karaoke night and the place is on wheels with locals and come from aways alike. 

Come Home 2022 has been a joyful one for all. And the bonus?

“Our products are so pure, there’s no hangover. No chemicals. 

It’s all organic,” Krol said. And yes, tasting great is fabulous of course, and all the wines and liqueurs are incredible, but knowing that in the morning the only regret might be one’s karaoke performance is a great feeling too! 

For more visit  frozenintimeltd.com

Dildo Dory Grill

Laura March-Crocker  has her hands full on the day we visit. With sea food chowder and cod au gratin and fish cakes on the menu, it’s a kitchen day for this chief and business owner. 

The main courses – from fish and chips to chicken burgers – are all amazing, but of course when you are in Dildo it’s all about the people and the scenery. Captain Dildo is a great draw, of course. “Everyone that comes through, you’ll see them take their camera out for a picture,” she said with a smile.   

But with all the love and passion March-Crocker puts into every bite, it’s little wonder they draw a crowd. “We love it when someone enjoys themselves. I love to cook for a crowd, and you certainly get to do that here,” she laughed. 

March-Crocker says “that’s the way it is here. Dildo just makes everybody happy.” And that it does! 

For more visit  dildodorygrill.com/index.html or follow them on Facebook

Gillian Phillips is the director of The Trinity Market – George Street’s only local market. The Trinity Market happens every second Sunday afternoon from 12-5pm at the Trinity Pub located on George Street in downtown St. John’s. 

“We kicked off our market again this weekend (catch them Aug. 21, Sept. 4th & again on Sept. 18th) after a very long wait, and starting up the Market again earlier this summer was great and we couldn’t be happier,” Phillips said. 

Phillips, who owns Gingerly Bakery, can be found there on market days selling her incredible and yummy plant-based treats. 

In its third summer, the market was started in 2020 in an effort to connect the growing tourism base on the island with home-based business owners themselves right in the heart of downtown St. John’s. 

“We wanted to showcase local businesses all over the island who may not have an opportunity to sell their products in other places or at other markets. This market rotates its vendors and features a different lineup every event, ensuring everyone a fair chance to sell their goods. We wanted to bring the beautiful artisans of this province into the heart of downtown and have done so successfully,” she said.

A wide variety

The Trinity Market started just a month before the pandemic. Despite travel restrictions and decreasing numbers in tourism, the energetic crew of vendors continued to operate. 

“With the addition of the pedestrian mall and the foot traffic in the downtown core, we saw an incredible amount of visitors and vendors were able to prosper from this alone,” she continued. 

“This year we have received hundreds of applications from small businesses island wide seeking a place to sell their products. Many of us have lost store fronts, or downsized our businesses during the pandemic. Many have turned to online forums to sell products, therefore we were eager to be able to sell face to face again.”

With a large number of cruise ships visiting this summer – a major reason for choosing their market location – Phillips shared that things have turned around. 

“Oftentimes these tourists do not have time to go to St. John’s Farmers’ Market, and they have only a few hours to explore downtown. The Trinity Market offers a space for these tourists to shop for souvenirs and purchase directly from the maker.”  

The Trinity Market has a wide variety of vendors from hand crafted items, knits, jewelery, baked goods, art, clothing and with hot food vendors on site and great specials on drinks and beer all day, it’s a great way to spend some time. Plus, it’s a family friendly market. “We even welcome dogs, with The Trinity Pub having one of the only pet friendly patios in the city. We aim to be a friendly and inclusive space for all to enjoy.” 

Help spread the word about this community event, or better yet, visit them in person or online @trinitymarketongeorge and on Instagram @the.trinitymarket

Eileen (just call her ‘mom,’ everyone does) and Calvin Sansome love what they do. They started their holding tank for live lobsters, called a lobster pool, back in 1999. They admit they had no idea if the venture would even work.  It did. In 2005 they added “a little take out” to the lobster pool serving (what else) lobster, and things took off from there, she said. 

 “By 2011 we took the old shed down that was there and the old stage my father-in-law used we built into a restaurant.”

Inside the sea-side restaurant there’s underwater cameras to watch as the fish swim around the wharf while dining.   

Eileen laughs. “That was my idea. I would like to have one out in the lobster pool as well to watch the lobsters, but my husband says, ‘that’s too much. You’re going too far.’” 

Food is to die for!

The two laugh as Calvin fishes around inside one of the holding tanks for a lobster. “Word of mouth in this business is important but in this industry, hospitality is number one. When you  hire excellent people and you have great food made from scratch, then people spread the word that this is a place to visit.” 

And the food is to die for! Seafood chowder, fish and chips, fish cakes, crab legs and of course lobster! All amazing! And the blueberry cheesecake? Also amazing! “We go over menus and we try things and we see what works, and then the chef takes over and it all works,” she said glowing. One secret she doesn’t mind sharing; their lobster and crab are cooked in sea water. “Anyone who knows can tell the difference,” she said.

Hospitality & grub

Their combination of hospitality and grand grub is working. Sansome’s isn’t on any main drag, and is located in an out of the way area making theirs a “destination” and not a “drop in” spot.   

“You’re not on any main drag. People have to come to us. They hear about it and they come from all over the world. Word of mouth is unbelievable.”

If planing on visiting, come early, as the parking lot fills fast and there’s usually a line up at the door. 

With a staff of nine, it’s a busy spot in season, but they both love the work, she said. “We love meeting people and this is my husband’s home. My father-in-law was in the lobster fishery for years and years and years so this made sense to us. I used to work at other things, but I didn’t get to see enough people. Now, there’s no shortage of that!”

For more, like Doyle W. Sansome & Sons Super Lobster Pool on Facebook

The Dynamic Duo: The Quay & Baccalieu Trail Brewing Co.

Dave Collins, owner/operator of The Quay restaurant in Brigus and Mark Burry, entrepreneur/managing Director of Baccalieu Trail Brewing Company Ltd., a microbrewery located in Bay Roberts, have no problem sharing their best creations. 

On the day we visit The Quay, we dig in to the dishes presented before us by the enthusiastic Collins. One of the many wins? The Quay’s  crab cakes which comes with a delightful and incredibly touching story. Collins had never really had a dream to own a restaurant, he shared. 

“I’ve always been a foodie … always did a lot of cooking for family, friends, or for charitable groups, and a good friend of mine, his name was Gary Corcoran – and I say was because he passed away – and Gary was a phenomenal chef and an unbelievable individual.”

Corcoran raised “millions for charity over his lifetime,” Collins said and the two friends did a lot of cooking together. Corcoran even penned a cookbook titled In The Kitchen with Gary Corcoran: Recipes from Home and Away. Corcoran developed ALS shortly after Collins purchased The Quay. “Gary was not of good health and I used to see him every week, and we used to talk about what items to potentially use on the new menu.”

One of his friend’s suggestions? Crab cakes. “I made some and  had my family and friends in and it was loud and clear that crab cakes were as a keeper so I put them on the menu as Gary’s Crab Cakes as it’s our way of celebrating him on the menu.” 

‘Ten out of ten’

The Cuban sandwich is also something that reminds Collins of his late friend, as it was one of the meals he requested towards his final days. Collins shared that Corcoran gave The Quay’s Cuban sandwich “a ten out of ten.”

Such stories make the menu meaningful and personal, said Collins. 

Mark Burry  of Baccalieu Trail Brewing Company Ltd. said that he got into the micro brewery business as a passion. 

“My grandfather was an entrepreneur all his life,” he said. 

Burry, who had been brewing beer at home, just felt that it was time to make the move. One of the best parts about being in business is the relationships you get to have, like the one he has with Collins and The Quay. The Quay serves the brewery’s beer and Baccalieu Trail brewing Company serves The Quay’s food. 

“We have a good business relationship with many other businesses in the Baccalieu Trail region and we all want to see one another be successful,” he said.  

NTV’s Rock Solid Builds 

Both agree that shows like NTV’s Rock Solid Builds helps the region by showcasing the beauty of the area. Burry’s products, including their creatively designed and brewed Grab 4 and Explore pack, are available in many locations, but if you wants great food – as well as entertainment – why not visit them in Bay Roberts. 

Whether it’s a lager to enjoy on a hot day or sipping an  Irish  red; there’s a beer to please any taste bud. Collins smiles. “There’s so much to take advantage of in this amazing province. See the sights and enjoy the  food and the beverages.”

For more destinations pick up next week’s NL Herald! Plus, more on The Doctor’s House Inn & Spa, the Dildo Brewery, Dunrovin in Lethbridge and Iceberg Alley B&B!

Twillingate-New World Island Dinner Theatre

The food is second to none and the entertainment? Well that almost has to be seen and heard to be believed. With performances by talented locals like Chelsea Cox, Denise Dove, Sandra Gillett (who has been performing since 2002), Gary Rogers, Jody Hale and Wayne Gillett, there’s no shortage of side-splitting comedy and spine tingling musical performances. 

On the day we visit, to say there are people from all over the world there would be an understatement. Canadian. Americans. Australians. Almost too many to mention – though the performers make sure to give a round of applause to all who visit from near and far. Owners/operators of this merry crew are Cathy Brown and  Ernie Watkins who were born and raised in the Twillingate area.

When The Herald spoke to Watkins he was in his shed which also serves as a kitchen. He had not long ago tied his boat off and was boiling the water to prepare 90 lobsters and 75 pounds of muscles for that evening’s feed.  But that’s not the only thing on the menu. Salmon and cod is brought in fresh daily as well.  When asked if he’s also the fisherman for the feed provided, Watkins stands tall. “This is the boat, that brought in everything. I’m a fisherman, absolutely,” he said proudly.

The dinner theatre came about seven years ago, he said. How did it start?

“A lot of people want to experience old fashioned shed parties when they come here to visit and that’s what this dinner theater is about. There’s a lot of traditional Newfoundland music, but often Newfoundlanders make fun of Newfoundlanders and our ways and that’s what we started to do, so it’s music and comedy,” he said. 

What is it about his home that he loves so much, we ask. “It’s just the rustic look. The cliff lines and the shorelines and what we’ve got to offer the world. Icebergs when they’re here, but it’s the way of life and it’s the people that make this place a destination.”

Giving back is important too, he shared. The dinner theatre seats between 14-15,000 people each year and they sell fifty-fifty tickets to anyone interested. This year they are hoping to sell 60,000 tickets and the funds raised help those less fortunate in the area over the holidays via their Twillingate/NWI Christmas Hamper Fund. “This is our home. Whatever we can do to make it a great place for everyone, we will do.”

For more visit Twillingate-New World Island Dinner Theatre on Facebook.

For staycationers and come from aways alike, Conception Bay North, Trinity Bay and the Baccalieu Trail region of the province of Newfoundland & Labrador offers just a little something extra for anyone looking to get away from it all while remaining a short hop-skip-and-a-jump away from city livin’. 

In this special Come Home Year 2022 Discovering ‘Ome feature, we look at a few unique options when it comes to escaping the everyday.  

LOBSTER PODS

It’s difficult to believe this spot exists, but take a little drive into South River and there’s a treasure to uncover: lobster pot shaped tiny – yet incredibly efficient – cabins nestled into the most quaint wooded area. It might seem like the middle of nowhere, yet it’s minutes from civilization – a great spot to rest while exploring the region. Visit Brigus and dine at The Quay Restaurant before returning for an evening nightcap by the fire or head out for a swim and some beach sunning at Salmon Cove before returning for a cozy shower and a late afternoon siesta – whatever your pleasure, it’s mere minutes from the most delightful home base: one of two brilliantly designed Lobster Pods! 

On the day we discover these so-called Lobster Pods, the sun is beating down and the well-manicure yard invites one and all to immediately take part in a somewhat friendly cornhole toss competition. Owner Tyler Evans explained to The Herald that he launched his two Pods in the summer of 2020. 

“It was that first COVID summer and it was scary, but the concept was definitely well-received,” he began.

There are times when confusion pops up, he added with a chuckle. The Pods are “tiny homes” with an emphasis on tiny. 

“You almost have to see it to understand that there’s one space with everything in there that you’d need. It’s glamping, so camping taken up a notch,” he continued.

With showers and bathroom facilities uniquely tucked in well-designed corners, and comfy beds and a cooking/living space, these Lobster Pods have everything one would need for a get-away-from-it-all getaway, but one of the best features is the outside space. Dog and kid friendly, life in a Lobster Pod feeds like a nature-lovers dream come true. 

“It’s a very good location on Hodgewater Line and even though there’s traffic at times, it really doesn’t feel like it. The trees are very tall and it’s very secluded.”

The Pods are literally shaped like a lobster pot, and the two Evans owns were from a design that has origins in the United Kingdom, but were built in Quebec and shipped to NL.  With two unique designs, Evans says there’s a Pod to suit any need.

“With families coming in, it’s great when people who know one another rent the pods as a group. There’s loads of space to do your own thing and have your own quiet time, but there’s great shared space possibilities there too,” he said.

Last year was a very busy summer with July and August being near capacity, and Evans is hoping for the same this summer. 

“The Blueberry Festival is back and we are minutes from Brigus, so that’s hopefully a busy time for us,” he said.

 Baccalieu Trail Brewing Co. is down  the road as well, and that’s been a draw for staycationers and visitors as well, he added. Evans – who spent the day before we arrived building the Pods latest fire pits – admits there’s many who are simply curious to check out his Lobster Pod venture. “People are excited to check it out. It’s definitely a word of mouth type of thing.”

For more, check out Lobster Pods on Facebook

The Quay & Baccalieu Trail Brewing Co.

Dave Collins, owner/operator of The Quay restaurant in Brigus and Mark Burry, entrepreneur/managing Director of Baccalieu Trail Brewing Company Ltd., a microbrewery located in Bay Roberts, have a very unique friendship formed. 

What started as a mutual respect and admiration of one another’s offerings has turned into a business partnership. The two have collaborated on a new beer – an Irish Red available in their ‘Grab 4 and Explore’ pack that’s a must pick-up for any beer lover, but there’s more to this relationship as well. Many of The Quay’s amazing food offerings – from their best ever tasted hand-cut fries or their brilliantly designed charcuterie jars, to their decades famous cod chowder – are now available at the brewery, and Baccalieu Trail Brewing Co.’s beers are ready to be enjoyed at The Quay – a win-win for everyone, especially customers!   

On the day we visit The Quay, we dig in. One of the many wins? Their  crab cakes, which come with a delightful  and touching story. But first, a little history. 

“The original part of the building here was built in 1920, and it was the Bank of Nova Scotia and it closed in the 60s and the Hiscock family purchased the property and they were fish merchants,” Collins began. 

Eventually one of the brothers, Dave Hiscock and his wife Joan, decided to open the Country Corner Cafe and Gift Shop, he continued. 

The couple sold it in 2015 to another couple from Brigus who operated it until 2000. “That’s when we acquired it, and we upscaled the decor inside and out and did the same with the menu, but we keep some of the favourite dishes, like the cod chowder and the blueberry crisp – those recipes I say I inherited,” Collins said with a smile. 

Another bonus he says he inherited? Some really great staff, and that was very important, he continued.

 “We’ve been operating The Quay now for a year and a half and we’ve been lucky to maintain customers who have been coming here for 30 years. We’ve certainly attracted a new clientele as well by adding craft beer to the menu, and we’re getting a very broad demographic coming to the restaurant to check us out,” he added. 

For the most part, he added, “People really like what we’re doing and the feedback has been great.”

Collins admits he never really had a dream to own a restaurant, though he admits to being ‘a foodie.’     

For more on The Quay and Baccalieu Trail Brewing Co., pick up next week’s NL Herald! Plus, we visit The Doctor’s House Inn & Spa and meet Monty, the colour-changing Newfoundland Pony, and we drop into Iceberg Alley B&B! 

PERCHANCE THEATRE

Historic Cupids, where Canada’s first English colony was founded, has a professional classic theatre you won’t want to miss. 

The intimate open-air theatre, modeled on Elizabethan playhouses from back in Shakespeare’s day, was listed as one of the top six most unique ways to experience Shakespeare in Canada.   

For tickets and show times visit perchancetheatre.com

OCEAN DELIGHT

Laurelyn Berry literally has the ocean as the backdrop for everything she does. 

Not one to keep such a view or lifestyle to herself, she’s opened year round ocean front property cottages, aptly named Ocean Delight Cottages, in Whiteway and Long Point cove, Heart’s Delight-Islington. Tastefully decorated, these 4.5 star luxury oceanfront cottages offer everything one would need for the perfect getaway. 

 Stunning views – sunsets over the ocean included – and secluded fire pits that beg for roasting marshmallows or toasting with a beverage after a long day relaxing. Barbecue on the deck, watch the sunset, take a hike along the water’s edge; or simply enjoy the view. 

A short jaunt from Pitcher’s Pond Golf Course, and with hiking, swimming, restaurants, spa services at The Doctor’s House Inn and Spa and scenic driving tours through nearby Dildo, it’s a sure bet for any traveler, shared Berry.  

“The best part is that I get the chance to meet some amazing people, and in that way, this never seems like work.”

For more visit oceandelightcottages.com

Route 66 Diner & pub

Pauline Yetman can bring the energy level up multiple notches with just a smile. Her diner and pub, Route 66 in Carbonear, is the spot where everybody knows your name. 

In fact, Ray Johnson of Buddy Wasisname & the Other Fellers has his table all marked out. Johnson teaches accordion at the diner and he and his wife hang out and listen to a few tunes themselves before the teaching starts. Of course, Johnson can’t help but join in on a tune before he does so, to the delight of those gathered. “The special thing about this place is that you don’t want to leave. I guarantee a great experience. The food and atmosphere is amazing, but the people make the real difference,” Yetman began as Route 66 buzzed.

Abigale Follett and Melissa Whalen, who tag team the kitchen this evening, share her enthusiasm. “I started here when I was 16 and worked my way up and everyone here was so generous and kind and helpful. It’s just like a family feel,” Follett, who is now 19, said.

Whalen, who says perfecting everyone’s steak is her super power, agrees. 

“You work well with people you trust and like and this place has a great feel. Everyone gets it the moment they walk in,” Whalen said. Yetman beams. 

“There’s something totally different and it brings everyone in and keeps them coming back. From the pictures to the car booth, it’s just a fun place to visit,” Yetman added.

Route 66’s nostalgia is part of the charm. “I have customers drop in things from their travels or things from home. They know I’ll have the respect for the items to make sure next generation enjoys it. They know I’m going to value it.”

Another thing that makes people happy is music. “Music elevates the experience, and I’m all about making people happy!”

Just Like Sisters Bakery & Sweet Shop

Maxine Belbin and Beverly King are cousins who just happen to look just like sisters, and after decades of hearing it said, they decided to name their bakery and sweet shop – located in Heart’s Content – just that!

From cookies to the most delectable tasting turtles ever, these two have delicious on speed dial when it comes to calming the cravings of any sweet tooth. 

“We started just doing homemade chocolates at Christmas for gifts but then last April we started our business,” said Belbin.

The two shared that they love spreading the joy by sharing their sweets! 

“We’re having fun. We both love what we do and the name, Just Like Sisters, makes everyone smile,” said King. One bite of their adorable chocolate turtle makes that smile all the more wide!

For more visit justlikesisters.com 

SeaGlass B&B and Studio

When Karen Smith and Michael Laduke got married in Newfoundland in 2012, it was Laduke’s first time this far east. “Karen was from here, so she always talked about her love of Newfoundland and while I wouldn’t say I fell in love instantly, by the fifth time we returned to visit, I was hooked,” he said. 

The two self-taught stain glass artists finally fulfilled their dream and purchased a home smack dab on the ocean in New Perlican, creating the most majestic bed & breakfast and stain glass studio in the most picturesque setting imaginable. 

Laduke shared that he was ready for a fresh start, and leaving Quebec for Newfoundland offered that opportunity for adventure. 

“I remember coming to Newfoundland to visit and thinking, ‘Oh my God, this place is amazing,’ and then asking myself, ‘Why not move here? Let’s just go on an adventure. Let’s just try something new.’ And we did,” he said. 

SeaGlass B&B is a quaint two room bed and breakfast that, as Karen likes to proudly say, “feels a little like staying over a night at nan’s.”

From the furnishings to the decor, there’s a rustic yet classic and comforting feel, like receiving a warm embrace from ‘nan.’ The bedrooms have a little touch of both Laduke’s and Smith’s heritage and neither mind sharing stories of where the furnishings – and the room’s names – came from.

Smith, who happens to be a brilliant and talented photographer, generously shares her skills around the B&B’s walls. 

With a tiered deck to die for, offering a breathtaking view of both New Perlican and the vast harbour, there’s snap shot inspiration for all to be found at every turn. 

Speaking of inspiration, the stain glass studio is a spectacular spot filled with jaw-dropping splendour. From whale tail stain glass necklaces to seagulls that sparkle, there’s treasures galore in store!  The bonus? Laduke offers classes to anyone willing to sit at the old general store counter and take in his patient tutelage. 

From leaning how to select, then cut and safely ‘snap’ the glass, to soldering and grinding the creations, Laduke can make a stain glass artist out of anyone!   Laduke smiles. “I find my inspiration from my wife’s photography and because of where we live, it’s all nautical. Most of what I create has got to do with the sea and the mystical part of it – like the mermaids and whales,” he said.

With five years in business, including the two tough ‘COVID’ years, Smith says they are both excited for this tourism season. “We offer the charm of an old fashioned bed and breakfast. Home made muffins with rhubarb we grew and picked ourselves. The chance to sit and talk with others at a charming kitchen table overlooking the ocean before you head out for the day after having a great night’s rest. It’s like spending the night at nan’s and we hope to share that experience with others.” 

For more visit seaglassbb.ca 

Three Newfoundland and Labrador based culinary establishments will be featured on the new season of Food Network Canada’s Big Food Bucket List. 

Hosted by renowned comedian and noted foodie John Catucci, Big Food Bucket List takes viewers on an epic, coast-to-coast journey, spotlighting buzz-worthy, crazy, delicious food that demands to be featured on any food enthusiast’s bucket list. 

In each episode, Catucci visits the restaurants behind these must-eat meals and hits the kitchen to learn how the chefs make their mind-blowing creations. 

This season, Catucci and co. touched down at three notable NL eateries: Mallard Cottage, The Grounds Cafe and Seto Kitchen + Bar.

“I think there’s a certain personality trait that almost all chefs have, which is I need to feed you. This is what I have to do. I have to feed these people. I have to make them feel good. And then add the hospitality that exists in everybody in Newfoundland, it’s kind of ridiculous, right? It really is like no other part of the country,” Catucci shared in a sitdown with The Herald in advance of the season premiere.

The new season of Big Food Bucket List premieres on Food Network Canada this Saturday at 8 PM ET/930 PM in Newfoundland. Pick up our full feature with Catucci and Big Food Bucket List in our April 10-16 issue, on stands this Monday!

No staycation is complete without a day – or better yet, an overnighter – spent in the little town with the most curious name. In this special feature, we dine in Dildo, Newfoundland & Labrador, take in the sights with a boat tour across the Dildo cove, tour one of our province’s beloved breweries, and so much more.

IN THE SPOTLIGHT

NTV’s Amanda Mews started the Dildo craze when she first visited the town with camera operator Glenn Andrews for a ‘Your Community’ segment.

That Dildo Days feature has since been viewed by millions thanks to ABC’s Jimmy Kimmel Live, and since then, the brilliance and beauty of Dildo and its people has become even more in the spotlight. Dildo and its Hollywood sister city sign welcomes all who venture into the town, but there’s so much to take in.

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The Herald was welcomed to Dildo this go-round by Adam Dominix and his wife Vanessa, owners and operators of Tucked Away, a stunningly spacious  Airbnb located on Pretty’s Lane, a minute’s walk from the popular Dildo Brewery and other happin’ spots and eateries. With the most perfect view of the harbour as well as the now-famous Dildo sign, Tucked Away is a treasure of a spot to hang one’s hat.

TOURING THE TOWN

Town Councilor Andrew Pretty, who was front and centre in the Kimmel for Mayor story, has an enthusiastic itinerary planned for me and Michael Chubbs, our Social Media/photography guru.

Our first stop is Dildo Brewing Co. & Museum and we are greeted by Brewer Lionel Rodrigues. As we tour the visually stunning facility, Rodrigues informs us that a visit is about more than just beer as the kitchen goes through between three and four hundred pounds of potatoes a day.

As we taste a few of the brewery’s best offerings – from succulent sours to a spectacular stout – Rodrigues fills us in on his best guess as to where the town’s name originated. D’isle d’eau is French for water island and, when spoken, to the English ear it does sound like Dildo, he began. Plus, Île d’Yeu is an island just off the coast of western France. It means the island of two harbours, and that’s certainly a good description when you consider Dildo and Dildo Island, where the government of the day operated a cod hatchery from 1889 to 1897.

CAPTAIN DILDO

Our next visit is a short walk away to the Dildo Dory Grill for a bowl of chowder and a shared plate of their famous fish and chips. We sit outside and take in the views – including snapping a photo or two with the resident Captain Dildo.

After an afternoon and evening of beer and battered fish, it’s time to head back to Tucked Away to relax on the spacious deck and to watch the friendly neighbourhood chickens and the resident rooster clown around the rustic rural property.

It’s time for a walk and minutes away from our staycation spot is Anderson’s Cove Beach. It’s a glorious spot to watch the sunset, though we hustle back to watch the lights come on the Dildo sign.

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In the morning, it’s off to visit Todd Warren at George House Heritage Bed & Breakfast. Coffee and orange juice with a little kick is our first offering before Warren delivers a stunning breakfast of homemade treats.

25 years of love has gone into this historic property built in 1885 and Warren’s pride shows. Visitors return time and time again, and it’s little wonder as views of the harbour are second to none, with the front porch and garden area a delight to relax in.

STUNNING SEA ADVENTURE

Next, we visit Andrew Pretty and take a tour around the area in his traditional motorboat with an iconic make and break putt-putt engine. Pretty’s tour company, Dildo Cove Heritage Experience and Motorboat Rides, is a stunning sea adventure filled with history and photographic opportunities. The earliest recording of the name Dildo was on Dildo Island and that was 1711.

Pretty has his own thoughts on where the name originated. Bilbo, the Basque name for Bilbao which was the major city in the Basque Country of northern Spain, is one option. Somewhere along the line the ‘b’ was changed to ‘d,’ he surmised.

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Another option? Dos Islas is Spanish for two islands, and Dildo has that. We tour the area by sea and experience the attraction of this place for ourselves. At land, we visit Nielsen, Pretty’s Newfoundland dog. It’s been quite the afternoon, but the day is not done. It’s lunchtime and we head to Yes B’y Indian Kitchen of Dildo and visit with the delightful Sulagna Sanyal and Raj Menon.

MILLION-DOLLAR VIEW

The couple moved here in 2019 following a short visit to the area while taking a break from their busy jobs and at times crazy life in Fort McMurray, Alberta.

“It’s been an interesting roller coaster ride opening a business during a pandemic,” shared a still upbeat Sanyal, who admitted the two made the decision to purchase their seaside home with the million-dollar view after an hour-long sit down in the Avalon Mall.

Their home, Trinity Paradise, is available as a popular Airbnb, and the couple share they love meeting patrons.

“Dildo has quickly become home and the people are the friendliest in the world. We feel like we’ve been welcomed in by family,” Sanyal shared as she handed over the tastiest smelling to-go lunch ever.

We head back to the waterfront to enjoy our Yes B’y meal before heading to visit Dildo Boathouse Inn and chat with owners Dennis and Paula McEntegart. Their boat, the Irish Mist, was the last boat built in the boathouse before it was converted to an inn.

Dennis actually built the boat with his father and he purchased the family property back in 1992. The couple had been operating boat tours of the area for over 17 years, but four years ago they decided to convert the building into an inn and a restaurant.

“It’s been a rough couple of years with COVID, but meeting people is still the best part.”

“We take anywhere between six to 12 people and we get a commercial diver to come with us to dive for scallops and we have cultured steamed mussels. The diver goes down and we’ll prepare on the boat whatever he got in that bag; scallop, sea urchins – it’s all turned into a feast, and then we pair it off with some green salad and potato salad,” Paula explained.

While we can’t stick around to experience the sea with them today, we promise to return.

Our next stop is The Treasure Trove for a chat with Lynette Reid. From unique houseplants to whale-tale tablet/phone stands, Reid has a little delightful something for everyone. It’s Christmas all year ‘round at the Treasure Trove, but there’s also Fall delights to be picked through and discovered.

SPECIAL & UNIQUE

With Moonjelly handcrafted jewelry and Faith Greenhouses of Lewisporte offerings, there’s a little, adorable something for everyone to be uncovered. Plus, it’s the real spot to stop in for a yarn and to find out some local can’t-miss stopovers, like the legendary Blue Whale Lounge on the way out – or into– town.

It’s time to head back to the city, but what’s clear is that no matter where we visited in and around Dildo, the people, as well as the place with the curious name, is what makes this town so very special and unique.

For more, including many extra snapshots from our Dildo adventure, follow us on Facebook, Instagram and Twitter, or check out our image gallery here!

Halo-halo — or “mix-mix” in Tagalog — is the quintessential Filipino summer dessert found in shops and stalls across the islands.

A rarity in these parts, this beautiful dessert was likely an adaptation of a Japanese shaved-ice dessert known as kakigori — a ‘towering frozen desert’ dating back to 1000 AD Japan — introduced prior to the Japanese occupation of WWII.

Originally intended as a delicacy for elites, the first kakigori were made from blocks of ice, stored in the mountains of Kyoto in winter ice-houses. When the summer came, ice was brought down, hand-shaved, and piled high in metal bowls, and topped with sweet saps, hydrangeas and ivy.

ADAPTABLE & CUSTOMIZABLE

The Filipino adaptation of the shaved-ice dessert is highly customizable and will vary by region, though consistent features include shaved ice, condensed milk, and sweet toppings.

Local toppings include a variety of preserves like ube jam — a delicious preserve made from a sweet, purple yam — ube ice cream, sweet beans, coconut strings, and leche flan to name a few.

HALO-HALO ORIGINS

To find out more about this spectacular desert, The Herald sat down with Marichris Francisco, of Sinaing — a Filipino restaurant in downtown St. John’s — to learn more about what makes their version of this uniquely Filipino dessert tick.

The Filipino take was introduced in the 1800s — Francisco explained — after an American named Met A. Clarke introduced ice cream to the country, and became more popular with the introduction of the Insular Ice Plant and Cold Storage.

While the building blocks of the desert rested on the availability of ice, the toppings are unique products of the country’s diverse regions.

“There are different kinds of preserved root crops and fruits in there,” Francisco explained. “Because it depends on the region in the Philippines.”

“For example, if you’re in this area where there’s an abundance of bananas, then they put lots of bananas on and nothing else… it depends on the region where you are.”

While it varies greatly, the halo-halo you see here is most akin to what you might find in the country’s urban centers.

“The innovative thing is the city itself because the city has everything. Whatever they have, that’s what they put on top, and when they mix them all together with the flavour in the ice cream that explosion comes out.”

Francisco tells me that while halo-halo’s toppings traditionally go on the bottom of the dish, having them at the top allows guests to try each topping before mixing the whole thing together.

“They put it on top so that you can taste every flavour of the ingredients and you can visible see what you’re eating also — I like digging into it”

SINAING’S TOPPINGS

Liberally stacked on top of shaved ice and condensed milk is a circle of preserved toppings, finished with crispy rice and a scoop of ice cream made from a sweet purple yam called ‘ube’.

“(Ube ice cream) is actually just three ingredients! It’s just the purple yam itself — I’ll make it like a jam first — then it’s condensed milk and whipped cream. And that’s all it is; you don’t even need an ice cream maker.”

Arranged in a rainbow-like arrangement around the dine-in bowl are some familiar sights like tapioca pearls, jello, preserved banana, coconut strings, and pieces of leche flan.

“Seventy per cent of it is all homemade — we preserved it,” Francisco says of the many vibrant toppings.

Perhaps less familiar to western dessert-lovers are a number of preserved root crops and fruits: sweet potato, sweetened red beans, palm seeds and the purple yam jam used to make the ice cream.

THE HALO-HALO EXPERIENCE

The first time I encountered halo-halo was at another local Filipino restaurant, RJ Pinoy Yum, and at the time I decided to mix it all together right away. While that was a great first experience, I found myself not recognizing some of the toppings — resulting in my palate getting confused, and leading to my brain telling me to spend more time questioning what I’m putting in my mouth.

This time — at the advice of the ultra accommodating Marichris Francisco — I took the time to taste each individual topping and get familiar with some of the flavours and textures so I could recognize them once mixed.

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This resulted in what I’d say was a perfect deserting experience — aside from the fact that it was around 10:30 AM, of course.

Once I tasted each topping, I mixed the whole thing together into what resembled a cartoon dessert soup; the kind of thing your four-year-old might present to you one morning after sneaking into the kitchen to make you their idea of ‘breakfast’.

This is halo-halo at its best. The different flavours and textures are tied together by the tastes of condensed milk and homemade ice cream, and each topping combination makes for a different bite each time.

If you’ve already checked out all of the St. John’s staple dessert spots, this is an option you’re going to want to put right at the top of your summer checklist. It’s cold, photogenic, and probably unlike anything you’ve had before.

At the time of writing, halo-halo is only available at Sinaing, making this one of the rarest deserts to grace the Island.

If you’re looking to get your hands on one of the rarest deserts in St. John’s, head down to Sinaing Home of Filipino Cuisine at 194 Duckworth Street — opposite the war memorial. To keep up with all things Sinaing, find them on Facebook

Jennifer Laplaige is pure power in a pair of leggings. This widowed mother of five is the owner of the newest Pür & Simple located in Paradise, and she’s demonstrated she’s not about to back down from any challenge.

DRIVEN TO SUCCEED

A female entrepreneur who has been empowered to succeed, buoyed by the brand’s co-founder, Ritou Maloni – another strong female presence – despite the challenges of the pandemic, the native Newfoundlander has refused to let anything stop her from succeeding personally or professionally.

“COVID kind of pushed a lot of women to certain limits. I mean, working from home and trying to take care of multiple children – keeping them occupied, keeping them educated and trying to keep everyone just going – lots of it did fall on women. Let’s be honest, right?” she began.

Laplaige’s story is tragic and inspirational. While living in France, her 40-year-old husband, Sylvain Laplaige, tragically and suddenly passed away at home.

‘ABSOLUTELY FELL APART’

“When that happened, the kids were still rather young. One was a year and a half. Another was just a few days off his fifth birthday. I had a 13 and a 14-year-old. Well, everything kind of just fell apart. Absolutely fell apart from finances to your hopes and dreams and expectations.”

Her life in France had been “a comfortable one,” she shared. “I was a stay-at-home mom. When everything fell apart I just realized that I had to get up and just start making things work. I’ve developed a certain level of determination. Resilience. It was just, you know, you sink so far to the bottom there’s nowhere left to go but up,” she shared.

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STRONG SUPPORT SYSTEM

Since returning to her Newfoundland roots, things seem as if they have finally fallen into place, mostly thanks to the great support systems she has in place.

“In the last five years, everything I’ve done, I feel like I’ve had so many breaks and so many people just giving me a chance because I never had work experience.” She was living in a foreign country. She didn’t even have a credit rating because she hadn’t lived in this country for 20 years. She never gave up, and the people around her never gave up on her.

“Everything that happened brought me to this point where now I’ve actually opened my own restaurant all by myself. I’ve hired so many women and I’m trying to arrange the schedules to make sure everyone can spend time with family. I tell everyone we are really busy and we all need to work as hard as we can, but there needs to be a certain balance.”

EYES WIDE OPEN

That balance is what drew her to Pür & Simple in the first place, she added.

“That idea of entrepreneurship and a great team, but also at the same time to be able to have a life on the side, because I know very well how fragile your life is. I went into this adventure with my eyes wide open knowing that I’ll be able to get to a place where I’ll be able to leave at four o’clock.”

With some of her best memories sat around a table enjoying meals with family and friends, Laplaige hopes to touch members of her community with the same kind of memorable experiences that she had while growing up and while raising her young family in France.
Laplaige is grateful that the flexibility and support of the Pür & Simple business model allow her to raise and support her family as a single mother, while also giving her the chance to achieve success as a strong female entrepreneur.

Laplaige’s new restaurant opened in Paradise on June 22. The popular breakfast, brunch and lunch destination is a win-win for anyone family-minded.

As a daytime establishment, hours of operation give owners and employees more flexibility to balance family life, enjoy personal pursuits and facilitate childcare, something that is not commonly found in the foodservice industry where long days and evening shifts are typical.

enjoying the experience

“To be able to sit down and enjoy a meal is a pure and simple concept. The whole idea when I lived in France for so long was that you’d sit down and have a coffee. You would never take a coffee cup and go. You would sit down in the bistros and you’d people watch and you’d have a chit chat and really enjoying that experience. And when I came back here, everyone – myself included – would run from one activity to the next and you’d throw chicken nuggets to the back of your car and the kids would eat in their car seats as you’re trying to do everything.”

But, she added wisely, there’s only 24 hours in each day. “How I spend those 24 hours is key. If I want to take one hour and really enjoy the time enjoying fresh, healthy, good food that’s visually appealing, that smells absolutely out of this world, then it goes into the concept where you can sit back and just enjoy it. And that’s what Pür & Simple is all about. I always say, ‘I’m as straight as they come’ and I live pretty simply. My house is pretty basic. I like things just really simple. I don’t do a lot of decorations, but when I do something, it’s simply beautiful. And I was just drawn to everything about the business model.”
We ask about the significance of starting a business at home.

“It was a hard decision to leave France, because that’s where my husband and I had our four children (the eldest was born in NL). That’s all they knew.”

Find out more about the adventure that brought this family back home in part 2