FOOD & BEVERAGE Food Services


Lisa Alexander wears a dual hat as Executive Chef and Food and Beverage Director here at the ORC. She earned her Le Cordon Bleu Diplome as well as her Degree in Culinary Arts and Sciences/Restaurant Management at the acclaimed Scottsdale Culinary Institute. An Ontario Red Seal designated Chef, Lisa brings to the ORC 18 years of restaurant experience.


Nutrition TIPS


Make half of every meal fruits or vegetables. If you follow this rule, you won't have to count how


Banquet Centre


Our spacious and well-appointed banquet centre is part of ORC’s most recent 3.5 million dollar expansion. From corporate events to children’s birthday parties, informative seminars to wedding receptions ORC can make your vision a reality. We offer several packages for you to choose from, or will gladly customize to your specific requirements; all at competitive pricing. Our Banquet Facilities can accom- modate 30 to 300 guests. The clean lines and neutral colours provide the perfect setting to compliment your special event.


We would be delighted to have the opportunity to assist you in hosting your next social or corporate event.


Contact Leah Chamilliard, Events & Communications Director at 905.822.5240 ext. 237 or lchamilliard@ontarioracquetclub.com.


76 Ontario Racquet Club 2010-2011 PROGRAM GUIDE


many servings of produce you consume each day. At breakfast, fill your bowl halfway with cereal, then top it off with berries or sliced banana. At lunch, eat a smaller—or half—sandwich, and add two pieces of fruit. At dinner, make sure your plate is at least 50 percent salad, broccoli, asparagus, cauliflower, or whatever veggie you choose. This ensures that you get enough nutrients and automatically reduces the amount of fat and calories you consume (provided you don't go crazy with fatty dressings and toppings).


Use smaller plates. Whether you're already trim or trying to lose weight,


one of the best things you can do for your waistline and your health is to downsize your dishware. Cornell University nutrition researcher Brian Wansink, PhD, has found that switching from a 12-inch to a ten-inch plate leads people to eat 22 percent fewer calories. If you downsized only your dinner plate, you'd be eliminating more than 5,000 calories a month from your diet. It really is that simple.


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