TRAC 10 K Fun Run
On Sunday May 26th, TRAC is partnering with the Running Room and Mother Margaret Mary Catholic High School to create a TRAC 10K, 5K, 3K Run/Walk & Spring Family Fun Fair that will be a blast for everyone involved! There will be a tremendous number of things happening at this fundraising event. If you register early, online, you will receive a significant discount (TRAC 10K Registration). The event takes place at the high school, which is located just behind the Terwillegar Recreation Centre, on Leger Road. There you will find:
|All of this could not be possible without great sponsors. |
See www.tracspirit.ca for the list of these terrific sponsors.
- the TRAC 10K 5K 3K RUN/WALK with *chip technology and a TECH T-Shirt * NOW SERIOUS RUNNERS WILL HAVE THEIR TIMES ACCURATELY RECORDED!
- a Mini-Farmers' Market - Courtesy of the Southwest Edmonton Farmers' Market
- a Pancake Breakfast - Courtesy of TRAC Seniors (if the weather is not very nice, the pancake breakfast will be held indoors)
- a Fun Fair: tethered hot air balloon, jumpy thing, face painting, games
- a Nutrition Booth - providing snacks and drinks for the registered runners and walkers
- the famous Popeye's T-Shirt Toss courtesy of Popeye's Supplements Canada
- a warm-up provided by Infinite Fitness
- a cool down led by Rejuvenation Health Services
- Lots of Prizes, including the GRAND PRIZES of 2 mini iPads!
The Official Launch of 'Terwillegar' will take place on Saturday, June 8th, 2013 from 2 - 5 PM at Vines Wine Merchants store (2331 Rabbit Hill Road) Come and celebrate the first Community Labelled Wine in Edmonton!A musical introduction, food and of course tasting! Vines Wine Merchants Website: www.vineswinemerchants.com
|The photo of Dr. Norman Terwillegar, courtesy of the City of Edmonton Archives EA-749-2|
- A luscious bouquet of dark fruits swathed in chocolate, roasted meats with mint, briar and violet, followed by notes of cassis and red berries. It leads to a medium bodied palate exhibiting pure varietal flavours, a quenching acidity, and a light gamey, meat character. Velvety smooth tannins and a soft finish. All too quaffable! ~ Steve Richmond, Vines Wine Merchants, ISG Certified Sommelier
- While Australia is certainly well known for their Shiraz, this Malbec can stand glass to glass with their top reputed grape. Created in the typical Aussie style, this wine is a delicious fruit bomb full of rich blackberry, smooth tannins and round yet full textures. This is positively a wine that will be a great crowd pleaser. ~ William Bincoletto, Vines Wine Merchants principal sommelier, International Sommelier guild Instructor
- Don Panchego (Island of Sardinia, Italy) Made from sheep's milk, this is a Manchego-style pecorino. Legend has it that a Spanish cheesemaker was let go from a creamery in Spain, so he took the recipe (dating from 1327) to Italy. The name is a play on the Spanish word "Manchego." It has an assertive bite and goes well with robust red wines like this one.
- Mimolette Extra-Vielle (XO) (Northern France) Made from pasteurized cow’s milk, it is a firm to hard, natural, inedible, brushed rind, extra-old chees that is very special and rare. It is cave-aged for 18 months and its orange colour comes from the natural colourant, annatto. The greyish crust (under the black wax) is the result of cheese mites, intentionally introduced to add flavour by their action on the surface of the cheese. It tastes a little like slightly smoky aged cheddar; sweet and savoury at the same time, with a hazlenutty flavour.
- Bleu Benedictin (Abbaye Saint Benoit, Quebec) This is a pasteurized whole cow’s milk cheese. The monastery was founded in 1912 by exiled French monks who had moved to Belgium before relocating to Canada. Since 1943, part of the work at Saint-Benoît-du-Lac has been making cheese. It is the only cheese factory managed by Benedictine monks in North America. This cheese is aged at least 3 months in natural caves under the monastery. It has a superb, extra-creamy texture with a complex, pleasantly piquant, salty, lingering flavour. It is excellent served over a juicy steak with a red wine jus.
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Contributed by Sheri Hendsbee & Dr. Robert Agostinis