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15 | W aterloo C hronicle | T hursday,S eptem ber 12,2019 w aterloochronicle.ca WE OFFER Permanent Part Time, with an average of 24 to 30 hours/week Benefit eligibility after 12 months Hourly Rate plus Commission and Incentives WHAT WE'RE LOOKING FOR Professional customer service Ability to Prospect for new accounts, source leads, cold call, and research to generate sales in multi-media platforms Availability for shifts from 8:30 a.m. to 6:30 p.m. Monday to Friday with occasional Sunday Please submit your resume to rlaughland@metroland.com OUR AODA COMMITMENT Starmetroland Media is committed to accessibility in employment and to ensuring equal access to employment opportunities for candidates, including persons with disabilities. In compliance with AODA, Metroland will endeavour to provide accommodation to persons with disabilities in the recruitment process upon request. If you are selected for an interview and you require accommodation due to a disability during the recruitment process, please notify the hiring manager upon scheduling your interview. R 00 14 79 54 15 LOOKING FOR WORK? Meet many hiring companies Do Not Miss! Kitchener: JOB FAIR: Mon. Sept 16th 1-3pm HOLIDAY INN HOTEL 30 Fairway Rd S. Kitchener, N2A 2N2 Questions 1.877.628.0740 www.jobscanadafair.com General Help General Help Professional Professional Professional Professional YOUR BEST SOURCE FOR LOCAL JOBS P h o n e : 1 -8 0 0 -2 6 3 -6 4 8 0 • F a x: 1 -8 6 6 -2 9 9 -1 4 9 9 • E m a il: c la ss if ie d s@ m e tr o la n d .c o m TO P LA C E A C LA SS IF IE D A D I N Y O U R C O M M U N IT Y N EW SP A PE R ���������������������� ���������� ����������������������������������������������� ��������������������������������������������������� ��������������������������1.800.263.6480 BUY SELL TRADE follow us on Twitter I ate at Restaurant L'Ex- press on Rue Saint-Denis in the Plateau area of Montreal a few years ago: if I had dropped from the sky into the dining room without knowing where I was, I'd have guessed it was Paris, given the decor and accou- trements. That extreme hasn't been attempted by Juniper Dining Co. co-owners Andrea and Brandon Legacey, but they've created a comfort- able and casual ambience, including the crisp white lin- en and napkins decorated with elegant blue striping, that alludes to that character at their Paris, Ont., restau- rant. Juniper, which will be celebrating a four-year anni- versary in early October, has been inspired by French bis- tros and Lyonnaise "bou- chon," the latter a venue and style that boasts a prepon- derance of meat and heavy, fatty - and delicious - dishes. "We're always trying to do something different but still be approachable," says An- drea Legacey, the restau- rant's chef. "When you see the dish on the menu, I want it to be intriguing." Broken down into small plates, sharing and mains, the menu is as she describes. Lunch and brunch include a classic bistro croque-ma- dame alongside a tenderloin burger. Small plates include Devils on Horseback (prunes stuffed with blue cheese and wrapped in ba- con), duck poutine and fried smelts (which were just deli- cious and crisp) with sauce gribiche. "We try to change the menu quarterly, but some- times either we're too busy or the weather dictates what we can do," Legacey says. I had headed to Juniper on a Sunday for the roasted bone marrow, something you don't see on many menus. Juniper's version is topped with caramelized on- ions, roasted garlic and blue cheese, but sadly for me, they were sold out from a busy Saturday night. The zucchini blossom, a delicate alternative and just about as far as you can get from a carnivorous excava- tion of bone marrow, caught my eye. Legacey describes the dish as simple, with a light- ness that really only comes from a feathery zucchini blossom. "We can get local blossoms until the end of the summer while the weather is nice and warm, and then we can get them imported until November - and I hope the end of November," she says. The blossoms are stuffed with ricotta cheese and aged Gouda from Mountainoak Cheese in New Hamburg. "I love that cheese," says Legacey, who uses a thin bat- ter to fry the morsels. The presentation is at once attractive and simple and rustic: alongside the three stuffed blossoms is a small, cast-iron pan filled with a nicely acidic marina- ra that balances the battered and fried dish. There's a deft touch with some fried capers, with their briny quality, which resem- ble a small, crispy flower bud, as garnish. "I want balance and a nice, light, fresh dish with nothing overpowering," Le- gacey says. Now, we're into Septem- ber, so gather ye zucchini blossoms at Juniper while ye may. You'll love them. Juniper Dining Co. is open daily for dinner, with lunch and brunch served Friday to Sunday. It's open late Friday and Saturday. Andrew Coppolino is a Kitchener-based food writer and broadcaster. Visit him at waterlooregioneats.com or email: apcoppolino@rog- ers.com. DON'T SKIP THIS DISH: FRIED ZUCCHINI BLOSSOMS AT JUNIPER DINING CO. The fried zucchini blossoms at Juniper Dining Co. are a crowd-pleaser. Andrew Coppolino photo OPINION STUFFED WITH RICOTTA CHEESE AND AGED GOUDA FROM MOUNTAINOAK CHEESE IN NEW HAMBURG ANDREW COPPOLINO Column JUNIPER DINING CO. 3 Elm St. Paris, Ont., N3L 2L6 Phone: 519-302-2200 Website: juniperdiningco.ca