Page
      5
     
    
   
   
    
     
      February
      2009
     
    
   
   
    
     
      CAMPUS
     
    
   
   
    
     
      PANTHER
      POST
     
    
   
   
    
     
       
     
    
   
   
    
     
      On
      the
      Menu
     
    
   
   
    
     
      Paige
      Matthie
      takes
      us
      with
      her
      as
      she
     
     
      samples
      the
      best
      Charlottetown
      has
     
     
      to
      offer,
      and
      at
      prices
      acceptable
      for
      the
     
    
   
   
    
     
      average
      student
     
    
   
   
    
     
      Being
      German,
      I
      may
      be
      bi-
     
     
      ased,
      but
      I.am
      a
      firm
      believer
     
     
      that
      some
      of
      the
      best,
      highest
     
     
      quality
      baked
      goods,
      sweets,
     
     
      and
      all
      around
      culinary
      of-
     
     
      ferings
      come
      from
      Germany.
     
     
      The
      Germans
      are
      renowned
     
     
      for
      their
      insistence
      in
      pure,
     
     
      fresh
      ingredients
      of
      the
      high-
     
     
      est
      quality,
      in
      simple,
      hearty
     
     
      meals,
      and
      for
      the
      perfec-
     
     
      tion
      they
      demand
      from
      their
     
     
      product.
      The
      new
      German
     
     
      café
      on
      University
      Avenue,
     
     
      Leonhard’s,
      offers
      all
      of
     
     
      these
      things
      in
      a
      charming
     
     
      and
      meticulously
      designed
     
     
      environment.
     
    

    
     
      You
      may
      be
      familiar
      with
     
     
      Axel
      and
      Alexandra
      Leon-
     
    
   
   
    
     
       
     
    
   
   
    
     
       
     
    
   
   
    
     
       
     
    
   
   
    
     
      GEEPFAMI‘LY
      NLO}
     
     
      AWYFODI
      SPS
      ELHD
     
     
      TN
      TANT
      AEEDGIOR
     
     
      RAIIOD
      EHTCN
      RMI
     
     
      ASLRI
      RMNNTI
      PON
     
     
      OTANSNS
      OTED
      OPO
     
     
      GQUESTIONINGHN
     
     
      LEAS
      CC
      TP
      OASOC
     
     
      ORESCI
      AUEETLBN
     
     
      BDSASTREBMSSIO
     
     
      AMEAITHILLBR
      RAB
     
     
      LYFODYTISREVID
     
     
      IANRNTNHTADQSR
     
     
      SSENER
      AWACNOID
     
    
   
   
    
     
      ALLELES
      -R
      REE
      UQDA
     
    
   
   
    
     
      hard
      from
      their
      stall
      at
      the
     
     
      Charlottetown
      Farmer’s
     
     
      Market,
      where
      they
      sell
      their
     
     
      various
      breads
      and
      pastries
     
     
      (the
      organic
      dark
      rye
      is
      my
     
     
      favourite).
      Both
      are
      avail-
     
     
      able
      at
      their
      downtown
      lo-
     
     
      cation,
      near
      Beanz,
      and
      the
     
     
      menu
      of
      two
      soups
      and
      a
      cas-
     
     
      serole
      changes
      daily.
      What
     
     
      makes
      Leonhard’s
      truly
      spe-
     
     
      cial,
      though,
      are
      its
      coffees.
     
     
      The
      two-page
      spread
      of
      hot
     
     
      and
      cold
      caffeinated
      drinks
     
     
      has
      the
      classic
      coffee,
      cap-
     
     
      puccino,
      and
      lattes,
      but
      you
     
     
      can
      also
      get
      a
      soothing
      hot
     
     
      milk
      and
      honey
      and
      a
      tempt-
     
     
      ing
      hot
      apple
      or
      orange
      juice
     
    
   
   
    
     
      with
      whipped
      cream
      and
      cin-
     
    
   
   
    
     
      namon,
      one
      of
      the
      more
      in-
     
     
      teresting
      beverage
      combina-
     
     
      tions
      I’ve
      come
      across.
     
    

    
     
      Needing
      a
      mid-morning
     
     
      zing,
      I
      opted
      for
      a
      standard
     
     
      cappuccino,
      which
      was
      any-
     
     
      thing
      but
      ordinary.
      There
     
     
      weren’t
      any
      fancy
      bells
      or
     
     
      whistles
      parading
      on
      top,
      but
     
     
      the
      froth
      was
      rich,
      the
      coffee
     
     
      was
      smooth,
      and
      the
      little
     
     
      sprinkle
      of
      noticeably
      fresh
     
     
      cinnamon
      left
      just
      the
      right
     
     
      amount
      of
      spice
      in
      the
      aro-
     
     
      ma.
      Their
      vanilla
      macchiato
     
     
      is
      also
      unrivaled,
      and
      the
      hot
     
     
      chocolate
      is
      just
      downright
     
     
      pretty.
     
    

    
     
      I
      thoroughly
      enjoyed
      my
     
     
      choice
      of
      celery
      soup
      with
     
     
      some
      of
      their
      medium
      rye.
     
     
      In
      true
      Germanic
      fashion,
     
     
      real
      cream
      was
      employed
     
     
      in
      the
      base,
      and
      the
      veg-
     
     
      gies
      were
      cooked
      just
      right
     
     
      (just
      enough
      to
      soften
      them
     
     
      slightly).
      The
      thinly
      sliced
     
     
      rye
      acted
      as
      a
      perfect
      sponge
     
     
      for
      the
      remainder
      of
      the
     
     
      creamy
      liquid,
      and
      I
      was
     
     
      somewhat
      transported
      to
     
    
   
   
    
     
      my
      Great
      Aunt’s
      kitchen
      in
     
     
      Wertheim,
      Germany
      where
     
     
      I
      have
      enjoyed
      many
      light
     
     
      meals
      similar
      to
      this
      one.
     
     
      This
      soup
      was
      not
      only
      fla-
     
     
      vourful
      and
      nourishing,
      but
     
     
      also
      comforting.
     
    

    
     
      I
      followed
      things
      up
      with
     
     
      a
      presently
      unnamed
      des-
     
     
      sert
      that
      was
      basically
      a
     
     
      sponge
      cake
      topped
      with
     
     
      peaches
      and
      a
      cherry
      jelly.
     
     
      The
      combination
      did
      little
      to
     
     
      warm
      me
      after
      a
      frigid
      trek
     
     
      through
      the
      wind
      and
      snow,
     
     
      and
      would
      probably
      be
      more
     
     
      appropriately
      served
      in
      sum-
     
     
      mer,
      but
      it
      was
      delicious
      all
     
     
      the
      same.
      German
      sponge
     
     
      cake
      is
      not
      exactly
      the
      light
     
     
      and
      fluffy
      treat
      we’re
      used
     
     
      to
      in
      North
      America,
      rather
     
     
      it
      is
      slightly
      denser
      and
      is
      a
     
     
      strong
      base
      for
      lighter
      top-
     
     
      pings
      like
      cream,
      nuts
      or
     
     
      fruit.
      The
      sweetness
      of
      the
     
     
      peaches
      here
      are
      perfectly
     
     
      offset
      by
      the
      tartness
      of
      the
     
     
      cherry
      jelly,
      which
      is
      a
      beau-
     
     
      tiful,
      regal
      colour
      of
      purple,
     
     
      similar
      to
      red
      wine.
     
    
   
   
    
     
      The
      care
      that
      goes
      into
      pre-
     
     
      paring
      the
      food
      and
      drinks
      is
     
    
   
   
    
     
      ‘equalled
      in
      the
      careful
      design
     
    
   
   
    
     
      of
      the
      restaurant.
      Light
      and
     
     
      airy
      in
      atmosphere,
      the
      din-
     
     
      ing
      area
      is
      grounded
      in
      the
     
     
      velvety
      fabric
      of
      the
      bench
     
     
      seats,
      the
      vibrant
      throw
      pil-
     
     
      lows,
      and
      the
      rich
      wood
     
     
      chairs
      and
      floor.
      The
      cherry
     
     
      on
      this
      cake,
      aside
      from
      the
     
     
      ones
      in
      the
      Schwartz
      Wald
     
     
      Kirsch
      Kuchen
      (or
      Black
     
     
      Forest
      cake),
      is
      the
      delight-
     
     
      ful
      crystal
      chandelier
      which
     
     
      hangs
      in
      the
      center
      of
      the
     
     
      room.
     
    

    
     
      Leonhard’s
      has
      elevated
      the
     
     
      café
      and
      bakery
      to
      an
      art
      and
     
     
      is
      on
      my
      list
      of
      top
      eateries
     
     
      for
      2009.
     
    

    
     
      One
      further
      note,
      if
      you’re
     
     
      in
      the
      mood
      to
      stretch
      your
     
     
      budget,
      and
      I
      mean
      really
     
     
      splurge,
      the
      only
      place
      to
      do
     
     
      it
      in
      Charlottetown
      is
      Lot
      30,
     
     
      the
      new
      Island
      venture
      by
      in-
     
     
      ternationally
      renowned
      Chef
     
     
      Gordon
      Bailey.
      Save
      this
     
     
      place
      for
      celebrations
      and
     
     
      special
      occasions.
     
    
   
   
    
     
       
     
    
   
   
    
     
       
     
    
   
   
    
     
       
     
    
   
   
    
     
      The
      Diversity
      Office
      presents:
     
    
   
   
    
     
      THE
      DO
      WORD
      SEARCH
     
    
   
   
    
     
      Action
     
    

    
     
      Global
     
     
      Understanding
     
     
      Fairness
     
     
      Allies
     
     
      Sexuality
     
     
      AntiRacism
     
     
      Awareness
     
     
      Choices
     
     
      Homophobia
     
    
   
   
    
     
      Discussion
     
     
      Embrace
     
     
      Peers
     
     
      Family
     
     
      Orientation
     
     
      TheDO
     
     
      Diversity
     
     
      Queer
     
     
      Questioning
     
     
      Potential