02.23.2015 THE MEDIUM FEATURES» 11
At home in Streetsville Jessica continued from page 9 Frigid temperatures, top-speed winds,
as traditional barbeque,” says Mullings.
and a lathering of snow... Remember
Most importantly, he’s figured out
those summer days sprawled out on
how to make his beloved barbecue live
a lawn chair in your barest attire with
on in the winter months. “From grilled
a book or a tablet full of Netflix? Then
cauliflower [and] steaks to breads and
gracefully hosing yourself down to cool
chili, I use my barbecue all year round
off or taking advantage of your next-
in unique ways,” he says.
door neighbour’s pool? And, then, of
He’s certainly put a summer spin on
course, there’s the food. the barbecue.
a winter classic by adding the barbecue
Boiled cobs of corn or grilled? Baked
to it: mac and cheese. “This recipe is a
chicken or grilled? Raw peach slices or
favourite of mine, a comfort food with a
grilled? I rest my case.
twist. Feel free to change it up with dif-
Fellow BBQ-lover Dale Mullings, as-
ferent cheeses, woods for smoking, or
sistant dean student and international
add some paprika to make it your own,”
initiatives, gets what I’m talking about.
says Mullings.
“I love barbecue! Specifically, I love
Why give your winter blahs the atten-
charcoal smokers and creating food
tion they don’t deserve? Gimme some
that wouldn’t normally be thought of
good ol’ BBQ and a dose of nostalgia.
Dale’s Smoked Bacon Mac & Cheese MAKES 6 SERVINGS INGREDIENTS • 16 oz macaroni or shell pasta • 6 strips of bacon
on paper towel to cool. Once cooled, crumble into bacon bits. 4. Over direct heat on the barbecue,
• 1 yellow onion, diced
in a large Dutch oven, add olive oil
• 2 cloves garlic, minced
and butter. Once the butter is melted,
• 6 tbsp all-purpose flour
add onion and garlic and sauté until
• 2 tbsp red chili flakes • 4 cups milk • 10 oz aged cheddar cheese, grated • 300 g ricotta cheese
browned. 5, Mix in flour and red chili flakes and sauté for another 2 minutes. 6. Add milk, 8 oz of cheddar, ricotta,
• 1 cup breadcrumbs
and 2/3 of the cup of breadcrumbs
• salt
Bring to a boil and let simmer for 5 to
• 1 tbsp olive oil • 2 tbsp butter • ½ tsp coarse black pepper • pecan, cherry, oak, hickory, or apple wood • 2 green onions, chopped (optional)
10 minutes until creamy. 7. Add cooked noodles, most of the bacon bits, and stir. 8. Top with remaining breadcrumbs, bacon bits, cheddar, and some cracked pepper.
METHOD
9. Reduce heat to 250 F, add wood
1. Preheat barbecue to 350 F.
chips for smoking, use indirect heat
2. Meanwhile, cook pasta in salt water
(e.g. a place-setter) and close lid on
until al dente. Then run pasta under cold water and set aside. 3. In a frying pan, cook bacon and place
barbecue. 10. Cook for 45 minutes, then top with green onion and enjoy!
Initially the menu changed every four to six weeks. Since the menu has for the most part settled, it now changes every three to four months to keep it seasonal, cost-effective, and creative. The approach has worked out well. “It’s important to take that very human, common sense approach and build your business tactics around it,” says Jessica. Like Gill, Jessica loves having a business in Streetsville, with its high traffic and small-town feel that provides a solid customer base where everyone knows one another. Jessica sits on the board of the Streetsville Business Improvement Association as the co-chair of promotions and hospitality director. Mondello also started the annual Taste of Streetsville and Jessica continues to run it through the BIA with the involvement of other Streetsville eateries. “The most challenging part about it [running a restaurant] is managing your staff. Hospitality has a bad reputation of high turnover. You get your lifers, but most of the other staff, it’s like a revolving door, in and out. We don’t really have that here at Mondello,” says Jessica. Interestingly, she prefers to hire front-of-house staff that are new to the industry. “I hire friendly people with smiley faces and hospitable natures. People that are hardworking, fast. […] I get a lot of my opinions on [whether] I’m going to give them a shot or not just on how they make me feel sitting down at the interview. I just have them talk to me, because if they’re making me feel good, then chances are they’re going to be good on tables and make my customers feel good,” says Jessica.
It’s clear that Mondello grew in those first four years. But how has it changed since then? “One thing that really strikes me is, I remember when in the very early stages when there would be absolutely nobody in the dining room on the weekend during the day […],” says Jessica. “I would literally be standing in front of the restaurant trying to talk to people walking by on the street, trying to coax them to come into the restaurant. I’d get two or three tables in and then run in and serve them myself. And then when they were done, I would literally go out and fish for [more] tables.
Jessica still remembers her first day at UTM--an evening ECO100 lecture with Professor Lee Bailey. “And then a couple of weeks ago I was standing at the bar. And it just— you get those moments where things just hit you—and I looked around and the place was a zoo. We have 20 people that work for us now; everybody was all dressed up, everybody was scrambling, we had every table full, the phone was ringing, there was a line-up at the door, […] the bartender couldn’t even keep up with all the chips that were coming through, or the wine being poured, and you just stop and you look around and you think, ‘Wow. What happened in three and a half years?’ “How it happened? It really is just about listening to what people want and taking every guest seriously and doing your best every single day. Only
good can come from that.” The Iatomasis don’t have fixed plans but are making the most of the opportunity to just enjoy and improve what they have. “Is opening another place part of our five-year plan? No, but I’ve learned never to rule anything out,” says Jessica. Her advice for students with regards to opening a restaurant: “Don’t do it!” But she does recommend making the most of any feedback. One customer who wrote a negative online review for Mondello turned into a mentor and is now a loyal customer. According to Jessica, mentors are key. So is being motivated by food, service, and entrepreneurship—not money. When Mondello was just starting, Jessica was a mature student at UTM starting her bachelor of commerce. At 27 years old, she decided to get her charted accountant certification. She graduated in 2009 with distinction and offers from three of the “big four” accounting firms. Jessica still remembers her first day at UTM—an evening ECO100 lecture with Professor Lee Bailey. She felt overwhelmed by the odds at first, but she made it “to the top of the mountain” of certification and competition and remembers her parents’ pride on graduate day. She believes it’s never too late to start your undergraduate degree. After all, what she learned during the day in lecture during her undergrad, she brought home and applied to the redevelopment of the restaurant. She remembers sitting down with the department’s associate director, Manfred Schneider, for advice on Mondello—and looks forward to giving back to the institution that played a major role in her now successful business.
Pittance of time Reading continued from page 10 And as for balancing schoolwork and volunteering during reading week, it’s just a matter of time management. “I volunteer in the afternoon. After 5 p.m., that’s when I go to the library and when I get tired, I usually go meet friends,” says Patel. But it’s not just UTM encouraging its students to use their week to volunteer. Another group of students is busy at a small Habitat for Humanity store in Meadowvale.
“...I take online courses, so this is a way for me to work with my hands and make new experiences and connections.” Of the many small businesses that occupy 1705 Argentia Road, Habitat for Humanity’s ReStore seems the busiest. Cars sit alongside the building and banners sway in the front. Customers roam the store, hunting down furniture or china. Between them, small groups of volunteers in green shirts hurry to finish various tasks. “I’m actually a fourth-year student
working on my thesis in interior design,” says Humber student Maya Amalsadia. “So working here is a part of my curriculum and gives me experience in my field.” “I’m less busy because I take online courses, so this is a way for me to work with my hands and make new experiences and connections. It’s better than staying at home, at least,” says Kathryn McTavish, a life sciences student at Waterloo. With this kind of attitude, students don’t have to choose between a social life and volunteering. “I volunteer here three days a week and it’s fun to interact with other volunteers and network with them,” says Chris Purificacion, a first-year nursing student at Humber. Habitat for Humanity is a nonprofit corporation that helps build affordable homes and sells used goods at their ReStores to generate funds. Anyone can volunteer at any time (not just during Reading Week!) at a building site or store. University students are especially welcome to bring their friends and family to volunteer with them. If you want another reason to procrastinate, then why not at least do some good for the community at the same time? I’m in.
Master of Education Info Night Apply now for fall MEd programs. Learn more March 3, 2015. OISE, 252 Bloor St. West, Toronto Information and RSVP: www.uoft.me/oisemed