Entrepreneur’s culinary skills were legendary
Linda Kennedy of Waterloo Born: June 21, 1947, in Sudbury Died: March 25, 2024, of brain cancer
Fashionista, talented cook, teacher and entrepreneur — all labels that described Linda Kennedy.
After she died March 25, there was no shortage of folks singing her praises.
For son Patrick Kennedy, the loss of his mother — less than three years after his dad Mike Kennedy died — has left him bereft.
“She was always willing to help people,” said Patrick, who has taken over the running of his parents’ legacy, Kennedy’s Restaurant & Catering in St. Agatha.
Linda had been the genius in the kitchen, turning out a plethora of delicacies that spanned all cultures. Though the tavern has always been known for its salute to German cuisine with rolled ribs, pigs tails and sauerkraut, Linda loved to experiment.
And of course, she fed crowds on that most Irish of holidays.
“Even up to the end she said ‘I have to get back to make Irish stew for St. Patrick’s Day,’ ” he said. “She had worked through four bouts of cancer.”
Most people were not aware that Linda had survived breast and lung cancer, as well as melanoma. But this last cancer, the one that infiltrated her brain, was beyond her ability to heal though she wouldn’t give up.
Mike’s sister Margaret Kennedy said “she was doing chemo and coming back to work, she didn’t stop.”
Margaret marvelled at Linda’s ability to run the busy kitchen in the restaurant as well as the couple’s catering business.
“She could do dinners for over 1,000 people,” said Margaret, impressed at Linda’s ability to co-ordinate such a daunting undertaking.
Linda’s success came from her understanding of food and how to coordinate the tiniest detail of running a restaurant and catering business. She trained her staff to do the same and set high standards.
Patrick admitted, sometimes the staff couldn’t handle the pressure and would leave, inevitably returning once they realized the level of training they had been receiving under Linda’s tutelage.
Linda was born June 21, 1947, in Sudbury, one of five kids. Her father, Patrick Tallon, like Mike’s father, was a nickel miner in Sudbury. Mother Helen Tallon was a talented cook and would pass on her recipes to Linda.
She met Mike when he was coowner of The Inferno, one of Sudbury’s first nightclubs. Mike eventually grew restless, searching for new opportunities and moved to Waterloo where one of his sisters lived. He landed a job at what is now the Huether Hotel and contacted Linda, telling her there were lots of jobs available.
Linda followed Mike to Waterloo and the couple married in 1969. They had one child, son Patrick.
Well experienced in the hospitality business, the couple soon struck out on their own, purchasing the historic Queen’s Tavern in Wellesley in 1974. Working in a hotel was one thing, running one quite another.
After about five years they sold the place, not expecting to end up back in the business again. But life had a surprise for the couple.
After noticing the abandoned Village Place Tavern in St. Agatha, an idea sprung.
At the time Linda told the Record “We used to pass by every day and thought ‘what a shame, for a historic pub.’ ”
The tavern had previously been run as a strip club and biker bar, much to the dismay of the community. Then there was a fire. It seemed doomed until the Kennedys showed up.
The couple purchased the former stage coach stop, cleaned up the remnants from the fire and reopened as Kennedy’s Restaurant & Catering. They also became fully engaged in their community, helping in any way they could.
In the restaurant, Mike was the people person, the guy brimming with Irish charm. Linda created magic in the kitchen.
Prior to all this activity, Linda had taken teacher’s training and worked in local elementary schools in the early 1970s, for a short time. She was also in business with Liz Rogers, opening a shoe store in Waterloo Town Square. Neither of them knew anything about selling shoes though they both loved fashion.
Rogers described Linda as a quiet person, willing to let her gregarious partner take the lead.
The store operated about five years, then the demands of the St. Agatha business consumed Linda’s time and the ladies shut it down.
Linda needed the time to create her own recipes using secret ingredients and spices. She had inherited her mom’s intuitive ability regarding food.
“She passed on her recipes to me,” said Patrick, “her secret sauces and spices and the special way she did things.”
Friend Erik Kuttis stated “Whether Linda was cooking for thousands, or gourmet dinners for close friends, her culinary skills were legendary.”
Patrick concluded “we always had a hard time getting my mom out of the kitchen.”