Freshii opens in Val Caron

The Sudbury Star - - FRONT PAGE - KEITH DEMPSEY

Feel­ing like there was an appetite for a health-ca­sual restau­rant in the com­mu­nity, part­ners John Shelegey, Steve Beaudry, and Tom Laronde have opened Freshii in Val Caron.

Freshii, a fran­chise founded in 2005, serves fresh food de­signed to en­er­gize peo­ple on the go. It of­fers a di­verse and com­pletely cus­tom­iz­a­ble menu of break­fast, soups, sal­ads, wraps, bowls, bur­ri­tos, frozen yo­gurt, juices and smooth­ies.

“This is all about healthy eat­ing,” Shelegey said. “Noth­ing is pro­cessed. It’s healthy calo­ries, low-net carbs on our rice and some of our prod­ucts. It’s mostly based around salad bowls, which are ei­ther brown rice-based, rice noo­dles, or quinoa.

“There’s noth­ing else like this in (Sud­bury). It’s pop­u­lar in south­ern On­tario, in other larger cen­tres, and I felt Sud­bury was ready for it.”

Freshii of­fers a menu of nu­tri­tious meal op­tions made with high qual­ity in­gre­di­ents, like kale and quinoa. It also caters to ev­ery di­etary and taste pref­er­ence.

Favourites are the Pan­goa Bowl, a crave-able mix of brown rice, av­o­cado, aged ched­dar, cherry tomatoes, black beans, corn, cilantro and topped with a fiery bar­be­cue sauce.

An­other food sell­ing fast and of­ten is the Oax­aca Bowl, made of brown rice and kale, av­o­cado, beet slaw, black beans, corn, salsa fresca, crispy won­tons, lime wedge, spicy yo­gurt sauce. When pur­chased, a meal is do­nated to a child in need.

This new restau­rant opened on March 26 and held its grand open­ing on Fri­day.

Busi­ness, so far, any­way, has been steady, Shelegey said.

“To be hon­est with you, it has sur­passed our ex­pec­ta­tions,” he said. “We knew there was an appetite for some­thing like this in the Val­ley, and we’ve been so pleas­antly sur­prised with the re­sponse.”

Freshii, lo­cated at 3179 High­way 69 North Unit 3, is open seven days a week from 10 a.m. to 8 p.m.

To be hon­est with you, it has sur­passed our ex­pec­ta­tions.” Shelegey

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