publisher’s page
Fall for food For me, autumn in Caledon is all about food. The fields and orchards at this time of year are overflowing with all sorts of nutritious things, and so too we’ve been overflowing at the Caledon Living office with ingredients, recipes and photos from our annual Caledon Culinary Challenge, and regular food and drink articles. Read the full Challenge story starting on page 38, and do visit the participating restaurants to try their culinary delights for yourself. They are three of the best that Caledon has to offer, and all are using seasonal ingredients in their menus right now, taking advantage of our local bounty. If you want to experiment at home with local seasonal produce, we have two easy and delicious apple recipes for those with a sweet tooth! And while on the subject of local apples, Ric Kitowski and Jocelyn Klemm took a trip over to Spirit Tree Estate Cidery to see what wonderful libations owners Tom Wilson and Nicole Judge can make from their full orchards. How could Caledon have become an agricultural centre over the years without the trusty barn? Barns are an integral part of the local landscape, and historian Heather Broadbent discusses their significance. Of course, we also have all the usual home, people, history and motoring articles in this issue too!
Katie Burchell Publisher
AUTUMN 2011 PUBLISHER KATIE BURCHELL CREATIVE DIRECTOR & PRINCIPAL PHOTOGRAPHER SIMON BURN EDITORIAL TEAM DAVID K. DORWARD KEVIN “CRASH” CORRIGAN RIC KITOWSKI JOCELYN KLEMM DIANA JANOSIK-WRONSKI CONTRIBUTORS HEATHER GHEY-BROADBENT SIMON BURN JIM CONNELLY PETER DE SOUSA ANDREW HIND PETER WETZEL PROOFREADER SALLY MORELL EDITORIAL DESIGN SDB CREATIVE GROUP INC. ADVERTISING DESIGN & PRODUCTION CAROLINE SWEET, SKY CREATIVE GROUP LTD. ADVERTISING SALES KATIE BURCHELL BARRIE BURCHELL TRUDY GENTILE MYRNA BRAYFORD frontlinemedia1@sympatico.ca Tel: 905 857 2536 While every effort has been made to ensure that advertisements and articles appear correctly, Frontline Media cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for information purposes only. The views expressed in this magazine are not necessarily those of its publisher or editor. All rights reserved. Reproduction in whole or part prohibited without written permission from the publisher.
ANNOUNCEMENT
Hills of Headwaters Tourism Association partner with Frontline Media We are pleased to announce we have just signed a joint venture agreement to produce the annual Hills of Headwaters Tourism Association Visitor Guide. The 2012 Visitor Guide will continue to bear the regional branding that has been developed over the years, and which continues to be recognized in the provincial framework. Distribution tactics (including into the Toronto market through the Globe & Mail, throughout the province to Ontario Travel Information Centres, and through the Hills of Headwaters’ regional distribution system) will remain the same. The Visitor Guide has a distribution of 90,000 copies, and is the best way for local businesses to reach the tourism market in and around the GTA and beyond. This new venture will allow Hills of Headwaters Tourism Association to focus their efforts on other activities to support the regional tourism industry through product development, capacity building, and other new media channels.
Owned & published by Frontline Media, P. O. Box 340, Caledon, Ontario L7E 5T3 Tel: 905 857 2536 Email: frontlinemedia1@sympatico.ca Caledon Living is published 4 times a year (January, April, July, October)
and delivered via Canada Post.
www.CaledonLiving.com © 2011 1735715 Ontario Inc. Caledon Living is a Registered Trademark PRINTED IN CANADA ON PAPER FROM A SUSTAINABLE SOURCE, USING VEGETABLE-BASED INKS. PLEASE SHARE MAGAZINE WITH A FRIEND, AND THEN RECYCLE.
CONTACT US Readers are invited to contribute comments and views. Stories and ideas are always welcome for consideration. Write to us at: Caledon Living, P.O.Box 340, Caledon, Ontario L7E 5T3 Or email: frontlinemedia1@sympatico.ca
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contents autumn 2011 home 17 Sweet dreams
for new granddaughter
22
Is now the time to invest in solar?
heritage 10 Caledon barns
ancient and modern
63
Another hero Private Ernest Clark
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Credit Valley Railway
food 27 An apple a day 38 2011 Caledon Culinary
drink 33 Craft-style cider
close to home
business 54 Profile:
Family Footcare
people 57 Reddington, the man motoring 72 Road Test:
2011 Chevy Cruze Eco Sedan
Challenge COVER
Belfountain Inn Chef Thorntin Macdonald’s Culinary Challenge appetizer. Thai marinated potatoes on flatbread. PHOTO: SIMON BURN
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out & about FUNDRAISING EVENTS
FOOD EVENTS
Oct 22 Pink Tie Gala
Oct 16 Farewell to summer & thank you dinner
Four-course dinner and entertainment fundraiser for Caledon Breast Cancer Foundation. Caesar’s Event Centre. Tickets $150. www.pinktiegala.com
Oct 28 Have a laugh with Jessica Holmes
Fun, food and fashion fundraiser for Kids and Horses Foundation. Royal Ambassador Event Centre. Tickets $125. www.kidsandhorses.ca
SEASONAL EVENTS Nov 18 Erin 9th Annual Window Wonderland
Holiday displays, tree lighting, carriage rides, carol singers and complimentary treats. 6pm – 9pm. www.villageoferin.com
Nov 26 – Dec 31 T’was the Art Before Christmas
Holiday themed art exhibitions, unique gifts and crafts. www.altonmill.ca
Nov 17 King’s College School Open House
Come to see the school in action and meet teachers, students, and parents. www.kingscollegeschool.ca
Reif Estates and Mario Adamo’s cellar selections from Italy, paired with produce from Pat Donato Farms and their own garden. www.hockley.com
Oct 20 A Taste of Italy
A special hosted evening featuring six courses using local ingredients, paired with wines from across Italy. $65. The Consulate Dining Lounge at the Royal Ambassador Event Centre. www.theroyalambassador.com
Nov 18 France (Burgundy) Theme NIght
Wine Dinner Club event at Gourmandissimo featuring a themed menu using local ingredients and wines selected by The Wine Coaches. info@gourmandissimo.com
Congratulations to Sweet Harmony and Co. Fashion Boutique in Caledon East, on their first Anniversary! Owners Nancy and Albina thank their customers for their continued support. Artista Custom Frame Shoppe and Big Smoke Cigar Company are relocating to Brownsville Plaza at Hwy 27 just south of Hwy 9 in Schomberg as of November 1.
FOR COMPREHENSIVE & UP-TO-DATE LOCAL EVENT LISTINGS, VISIT WWW.THEHILLSOFHEADWATERS.COM
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heritage
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In Caledon it is now possible to convert a barn to an alternative use as long as it conforms to other ‘land use’ regulations...
Caledon Barns ANCIENT & MODERN
OPPOSITE
A frame barn with a modified Gambrel roof. ABOVE
A tall frame barn with a gable roof. TOP RIGHT
Barn raising in Caledon Township, circa 1895. Courtesy of the Region of Peel Archives. BELOW
Barn raising in Caledon Township, circa 1900. Courtesy of the Region of Peel Archives. BELOW RIGHT
Detail of a limestone barn wall.
WORDS HEATHER GHEY BROADBENT PHOTOS SIMON BURN
In spite of rapid urbanization in various centres in the Town of Caledon, and King Township, they are still basically agricultural communities and have been for literally hundreds of years. However, it was not until the advent of pioneer settlement in the 19th century that barns and other farm buildings appeared on our landscape. They were constructed for animal shelter plus storage of their winter feed and farm equipment, and often had thrashing floors. Some had earthen banks or winches to upper floors, and both milking and winter quarters for farm animals on the lower floor in the foundations.
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heritage
Unfortunately early barns rarely had deep enough foundations for Canadian winters. This was not apparent, often for many years, as the animals kept the foundations warm, especially with their feed stored above them. Once the barn became unused and cold the foundations would heave in the frost and the superstructure would twist, allowing the wind to catch loose pieces of board and start the decline of the building. Wooden barns became expensive to insure, which also contributed to their demise. Sadly, it was inevitable; as they were no longer occupied, the barns became unsafe and demolition followed. Several years ago, after a period of ‘barn disasters’ from both high winds and inopportune fires, then Mayor John Clarkson lamented during a council meeting that what had once been a fixture of our heritage landscape —literally on every farm and averaging one barn for every two hundred acres—was rapidly disappearing. He asked the Caledon Heritage committee and LACAC (as it was then officially called) to do a Barn Inventory of those still in existence. This was undertaken by the
TOP
TOP RIGHT
MIDDLE RIGHT
The Horan Barn. An original Albion Pioneer family barn.
Not as common as barns in Mennonite country, some barns here have modest decoration.
One of the ultra modern cattle barns on Mount Hope Road.
ABOVE
Caledon’s only remaining (Heritage Designated) Octagonal Barn.
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BELOW
A limestone barn with ventilation slits.
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BOTTOM RIGHT
A large wooden barn with a gable roof and silo.
volunteer committee and a local university ‘summer’ student, Glenn Dingle, in 1980. The fact that Mayor Clarkson, who had a farming background, was so concerned over 30 years ago is fully confirmed as many barns around then have since disappeared. Not all is lost, because new agricultural buildings are appearing on our landscape. Some are modern milk barns and feed storage facilities; others are exotic barns for very elegant, expensive horses. They would undoubtedly astonish our predecessors and those not intimately involved in the farming and equestrian communities. Unlike Europe, only a few old barns here have found an ‘adaptive’ use. There, many have been altered and an alternative use created, whatever their construction material. Some are converted into wonderful homes, or complexes of barns and farm outbuildings are transformed into a series of “down-sizing” retirement communities, whether originally constructed in wood, brick, stone or Tudor ‘wattle’ brick and beaming. Commercial uses are also frequently seen. If you watch British TV programmes and know what to look for, you often see remodelled barns as lovely homes in productions such as “Midsomer Murders.” With proper climate control, they become art galleries, antique shops and museums. Old coach houses and barns alongside hotels become restaurant extensions. In Caledon it is now possible to convert a barn to an alternative use as long as it conforms to other ‘land use’ regulations (often from several layers of government) and health and safety issues are met. Perhaps more can be saved here! Our barns (and homes) were constructed in the early days, from whatever material was available on the lot. Before large trees could be cut into planks by a nearby water-powered saw mill, smaller younger trees (rarely ‘squared’ like the larger trees) were used for barn construction, and caulked. Occasionally well caulked, squared log structures were used for animals that didn’t fare well in our winters, like pigs. So wellbuilt and maintained, several are still in use over 150 years later. A phenomenon of the early days was ‘barn raising’ where the community arrived on an appointed day to help you put up your barn, and you were expected to reciprocate (or already had) whenever someone else’s ‘barn raising’ occurred. This usually occurred in summer between planting and harvest. A master barn builder would arrive weeks before and, with a crew, start to prepare the framing, either from your trees or a local saw mill. It would be laid on the ground, radiating out from the foundation in the correct order for construction. On the scheduled day, neighbouring men would arrive early and start assembling the barn. Occasionally siding was also started, but it often continued in the following weeks. By noon the neighbouring men’s wives and relatives would arrive with food to complement that AUTUMN 2011 CALEDON LIVING
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already prepared by the resident family. Although beer drinking was often allowed, it was usually discouraged until after lunch was eaten, and again in the afternoon as occasionally bad falls happened. There were no limits after supper, probably because the horse or pony pulling the wagon or trap knew its way home. When all the work was finished, a rollicking party with music and often dancing and games for the children began. The Region of Peel Archive and some local collections have wonderful photographs of such events. We have some special barns in this area. There is an octagonal barn built in the early 1890s on the site of a much earlier log barn, incorporating components of the first. Another octagonal barn on Highway 24 was unfortunately lost to fire several years ago. The remaining one is built into a rise of land between the Humber and Credit River watersheds, on the edge of both the Niagara Escarpment and Oak Ridges Moraine Planning areas. The surrounding land, no longer farmed, is largely treed. The barn exactly portrays the ideas promoted by American Phrenologist, Orson Squire Fowler, in the 19th century who believed that round and octagonal buildings are conducive to peace, tranquility and harmony for both humans and animals to have a healthier life. As round homes and animal shelters were been built in the Bronze Age in Britain, perhaps it was not such a new idea. There is an outstanding stone barn on Winston Churchill Road, also built in the 19th century. One of two on adjoining farms, the other is not as grand. Surprisingly there are quite a number of pioneer era log barns that are still in agricultural use or that have been adapted, occasionally as residences. The longevity of log buildings, and there are many still in use here, discredits the assumption of early
surveyors and mapmakers that log buildings were impermanent and would soon be replaced with more modern structures. In many cases they have outlasted their neighbouring replacements. In 1974, after the Town of Caledon was created, there was still a small empty building in the corner of the Town that was built in the earlier French and Quebec style of having a small cow barn connected to the side of the tiny one storey house. Certainly made things convenient for taking care of the animal and obtaining milk in the winter! The predominant frame barns are still the most common on our landscape. With a variety of roof styles, they are often in complexes with other, usually smaller, farm buildings and remain a commanding part of our rural scenery. Probably the newest Caledon barns are the ultra modern milking barns on Mount Hope Road. More used to the ‘twice a day’ milking routine of the traditional dairy farm, I find an entirely automated, literally twenty-four hour operation, to be extraordinary, especially as the cows seem to be perfectly at home with their rather space age environment, knowing when to move into the automated milking stall, and when to leave. That barns will continue to dominate our rural landscape for years to come is certain, but they are nevertheless a feature that will gradually disappear if adaptive uses are not found for many of these historic buildings.
Heather Ghey Broadbent, a resident of east Caledon for forty-two years, is currently a Director of the Caledon Heritage Foundation, the Albion-Bolton Historical Society, The Multicultural History Society of Ontario, Vice Chair of the Humber Watershed Alliance, Co-Chair of the Alliance Heritage Subcommittee, and a member of the Bolton Community Action Site Committee, and is still trying to retire.
A sad reminder that it can be ‘just a matter of time.’
Barn board has always been a popular commodity for home décor. Presently it is in vogue for a rustic atmosphere in upscale city restaurants and retail spaces. This creates a market for wood siding from old barns, which also contributes to their disappearance.
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home
Sweet dreams for new granddaughter WORDS JIM CONNELLY & PETER DE SOUSA
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home
Our story begins “Once upon a time there were four little rabbits, and their names were Flopsy, Mopsy, Cotton Tail and Peter. Peter rabbit sports a cute blue jacket.” Welcome to the world of Beatrix Potter and how this iconic children’s story was the inspiration for a granddaughter’s nursery design concept. The arrival of a first grandchild meant that a nursery fit for a Princess was in order. Masterpieces Studio has had the pleasure of completing many projects in this client’s beautiful home. She is a successful businesswoman, world traveller, and well-known patron of the arts. The inspiration for this project sprang from a piece of wrapping paper with illustrations of Beatrix Potter’s famous little rabbits. Many of us have grown up with our own Beatrix baby mugs, dishes and bedtime stories, so this idea conjured up happy childhood memories, both for us and our client.
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Before we started the art concept, our client had already purchased several key pieces of furniture and wanted the mural to complement them. On a trip to California, she discovered a beautiful crib/bed that can accommodate a growing child. As the baby grows, the crib can be reassembled in different ways to convert it into a little bed. Another key piece was a small antique curio cabinet housing family heirloom jewellery handed down through a great-great-great-grandmother, great-great grandmother and grandmother, and waiting to be passed on to the new arrival. We painted soft swirls on the sides of the cabinet to mirror the finish on the walls. Now this little curio cabinet can compete with the best jewellery store display case. News Flash – After visiting Grandma today, the contents of the curio cabinet may change to her collection of silver vintage baby rattles. The chair in the nursery is big and comfy with storage compartment that pulls out and slide away. Grandma has thought of everything!
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home
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We painted soft swirls on the sides of the cabinet to mirror the finish on the walls.
The whole atmosphere of the nursery was to be dreamy fairytale magic. The walls were painted a soft colour, and then we created small mini-murals to tell the story of Beatrix Potter’s magical world. Between the murals we introduced the same swirling, trailing vine motif that was on the inspirational wrapping paper as a soft background. It looked like dreamy velvet ribbons blowing in the wind, playfully twirling and spinning their magic. The fairytale scenes are painted in a vintage style, very soft and gentle with a faded, aged patina. Murals depicting four little rabbits sitting in front of their mother who says, “Now run along and don’t get into mischief!” and little mice playing with bobbins of thread all make for a wonderful place to dream. This nursery takes you on a magical journey with the murals and finishing touches by a design-savvy grandmother. Every detail has been taken into consideration for her granddaughter, including a very sweet touch with a mini ballet tutu in soft tulle material with a matching little headband. At our Masterpieces Studio, we can take an original piece of artwork or a photograph and reproduce that image to any size specification. The enlarged image can go on any interior or exterior wall, with absolutely no join lines. From a photograph, we made a portrait of the client’s granddaughter and then embellished it with Venetian Plaster to create a piece of art to be treasured for years to come. We invited our friend Nicholas Rosaci, TV celebrity from City Line and the Marilyn Dennis Show, to create something whimsical for the room. Nicolas is high energy and incredibly talented. We gave him full rein to create some fun. His finished project is a whimsical mobile. Nicholas painted twigs, attached large blue exotic flowers to the twigs and, to make it dreamy, soft pink birds on strings. Swarovski Crystals were added in the centre of the flowers and for the birds’ eyes. In this nursery, our client’s granddaughter will dream of adventures with those famous little rabbits, running through swirling vines and, of course, not getting into mischief!!!
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Jim Connelly and Peter De Sousa are plaster and paint experts, TV personalities, and owners of Masterpieces Studio in Toronto. Tel 416 781 5588 www.masterpiecesstudio.com
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home
solar?
Is now the time to invest in
WORDS PETER WETZEL
You’ve probably read about the connection gridlock problems with Ontario’s Feed-InTariff (FIT) and microFIT programs. How the Ontario Power Authority (OPA) has received almost 40,000 applications to date, yet has only connected 6,848 solar contracts totaling 69 megawatts (MW). With a host of other controversial electricity issues being highlighted from all political sides during our thankfully short provincial election, the question still remains: Is now the time to invest in solar for your home or cottage? Despite the controversy and concerns with Ontario’s fledgling solar industry, the answer is still a resounding yes. This is a unique transition period in Ontario’s power generation model offering homeowners and businesses an attractive investment opportunity to reduce emissions, create jobs, and help rebrand Ontario as a North American leader in clean energy and smart home technology. Let’s look at a few of the reasons why you should consider a solar investment:
Transition to a Clean Energy economy Ten years ago, 25% of Ontario’s electricity was from coal-fired generation. Ontario has reduced coal generation by 70% and will close the remaining coal plants in 2014. 22
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The Ontario government introduced the Feed-In-Tariff (FIT) program in 2009 under the Green Energy Act to provide a guaranteed pricing structure for a new decentral-ized model of renewable energy production. Rather than generate all power from large centralized facilities and transmitting that power over long distances, Ontario would focus on local “distributed generation” from smaller clean energy producers. Contrast that with the dismal U.S. energy situation where 600 coal plants still produce over 50% of America’s power. Coal power producers are vehemently opposing new E.P.A. emissions standards. Rather than invest in upgrades, dozens of coal plants could simply be shut down. Many others will simply apply for E.P.A. emission waivers to continue their prodigious air and water pollution.
A Healthy microFIT Investment ROI The Ontario FIT program is divided into the microFIT program for small projects up to 10 kW; and the FIT program for larger commercial solar projects exceeding 10 kW. This article will focus on the more common microFIT program for residential solar systems. Under the microFIT program, your solar system is operated in parallel to your existing electrical system with a second electric meter to measure your solar electricity generation before it is transferred to the power grid. Once operational, all of the electricity produced from your rooftop solar system is then purchased by the local
home
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utility at $.802 per kilowatt-hour (kWh), (or $.642 for ground-mounted systems), guaranteed for 20 years by the Ontario Power Authority (OPA). For example, a 5.5 kW (26 panels) residential solar system would generate about 670 kWh per month. Under a microFIT contract, the owner would receive about $6,440 income per year with a payback period of about 6 years. Over the 20 year contract, the homeowner would receive about $128,800 in total income, or 322% of their original $40,000 investment. With low interest rates and a volatile stock market, it’s hard to deny the investment potential of a microFIT solar contract.
Ontario energy prices will rise – whatever the source Since 2003, Hydro One has invested over $7 billion dollars in the transmission and distribution system. It will probably take several billion more to solve the microFIT and FIT connection backlog in the next few years and start implementing smart grid technologies. Ontario’s aging nuclear assets at Darlington and Bruce are also scheduled to be refurbished in the next few years. By 2030, bioenergy, solar and wind will still only account for 12.8% of Ontario’s energy production. By then, Ontario’s population is expected to rise about 28 percent—a gain of almost 3.7 million people. With all these larger upgrades and expansions, blaming annual rate increases solely on the FIT incentive program seems over-simplistic. Having your own solar system will let you receive a healthy microFIT ROI to offset those future rate increases.
2011 Fall review of FIT and microFIT tariffs The FIT tariff system and price schedule is to be reviewed every two years, starting this fall. But we still have an election to get through so the program could remain the same; some pricing may be scaled back in 2012; or the entire FIT program could be cancelled if Tim Hudak gets elected and we have to start again. It’s hard to say. Whatever changes are made will not affect existing OPA contracts. So if you’re considering a microFIT investment, 2011 may be your best opportunity to lock in the current ROI and payback periods.
Developing Ontario smart homes Rather than building out more traditional grid infrastructure (poles, wires, etc), a Smart Grid will take advantage of intelligent IT technologies to support applications for smart home automation, conservation and electric vehicle charging. With Smart Grid infrastructure, homeowners will be able to monitor their own power generation and consumption online. Pretty soon, your house or cottage will have its own smart phone app. Wouldn’t you like to be part of that? 24
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food
An apple a day...
WORDS + PHOTOS SIMON BURN
Autumn harvest is a highlight, and benefit, of living in Caledon. I love visiting orchards and farmers’ markets this time of year, taking home bags of apples, pears and plums.
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Good apple pies are a considerable part of our domestic happiness. Jane Austen
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With roots in southern England, raised there surrounded by apple orchards, I naturally can’t resist the wonderful assortment of sweet things that can be made from this pomaceous fruit. Being so dominant in the countryside, apples are naturally a huge part of English cuisine. As a youngster, almost everyone I knew with a decent sized garden had apple trees. In my own garden I would often grab one right off the tree to munch for a snack; rarely would we eat candy bars! There are dozens of traditional recipes incorporating apples, including snacks, dinners, desserts and drinks. Undoubtedly, the most popular is the good old-fashioned Canadian apple pie. But we all know how to make a pie, so I want to share two other apple recipes that give me domestic happiness at this time of year. Apple Charlotte is, of course, a traditional and much-loved English recipe. You line a bowl with buttered bread, pour in cooked chopped apples, and bake it. Great comfort food and easy to make! The other recipe exists in various forms, but I make my own version and call it Stuffed Toffee Apple. I simply stuff apples with a toffee/fruit mix and bake. Again, it’s simple and quick to make … and always a big hit! We all know that, to live a healthy life, we must eat lots of fruit, the fresher the better. Apples are no exception, and are rich in antioxidant compounds that help fight a number of cancers and diseases. So what are you waiting for? Get over to your nearest orchard or market, and start experimenting with tasty, fresh Caledon-grown apples!
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food I recipes
Apple Charlotte A wonderfully easy and tasty traditional dish using local seasonal apples Preheat oven to 400°F.
I N G R E D I E N TS apples sugar butter bread egg yolk cinnamon
4 large ½ cup, organic cane ¼ cup, organic (for filling) 20 slices approx, wholewheat 1 1 tsp
Prep time Filling: 10 min Crust: 10 min Cooking Filling: 15 min In ramekin: 30 min
Serves 4 Equipment 2 small saucepans 4 ramekins (1 cup volume) small brush
Peel, core, and chop apples into small chunks. Put them in saucepan with a small blob of butter and the sugar. Cook over a low heat until soft, approx. 15 minutes. Let cool before mixing in the egg yolk and cinnamon. Cut crusts off bread, and then cut into halves. Melt butter in another saucepan and remove from heat. Brush butter onto both sides of each piece of bread, covering completely. Arrange the pieces of bread in the ramekins, overlapping slightly to create a complete lining. Slice off any pieces that protrude over the rim. Fill with the apple mix. Add more bread on top and seal by pressing the edges into the side lining. Place ramekins on a baking tray and cover the top of each one with something heavy—I use a large ceramic baking dish to cover all four together. Bake for 30 minutes. Remove from oven, let cool for a few minutes, then carefully invert onto a plate to serve.
IDEAS Try throwing a handful of raisins that have been soaked in brandy overnight into the apple mixture. A drop of 10% cream, or custard, makes a great accompaniment.
try it using
pears too! 28 28
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food I recipes
Stuffed Toffee Apples Always a big hit, and it doesn’t get any easier to make these little gems! Preheat oven to 350°F.
I N G R E D I E N TS apples sugar butter cream pecans raisins
4 large ½ cup, organic cane 1 stick (50 ml), organic ¼ cup, organic ½ cup ½ cup
Prep time 10–15 min
Serves 4
Cooking Caramel: 10 min Toffee apples: 25 min
Equipment small saucepan apple corer/knife
Core apples with a small knife or apple corer, taking out some flesh too, depending on how much stuffing you wish to add. Put the butter, sugar and cream into a small saucepan on a mediumlow heat and stir until sugar grains have melted and a sticky caramel is formed. Then stir in the chopped pecans and raisins. Place apples on a baking tray, spoon in the caramel fruit mixture, and bake for approximately 25 minutes. Collect any leftover juices in the tray, and any left in the saucepan, to use for drizzling on top of apples when serving. Liquid honey also works well. Best eaten while hot!
♥
HEALTHIER OPTION Replace the butter, sugar and cream with half a cup of honey or maple syrup.
try using other dried fruit: cranberries, apricots or cherries 30
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Craft-style
cider close to home
drink
WORDS RIC KITOWSKI & JOCELYM KLEMM
The tradition of fermenting fruit juice into an alcoholic beverage goes back thousands of years: grapes into wine, and apples into hard (alcoholic) cider. Hard cider, like beer, has always been consumed by the masses throughout history, while wine has flirted on and off with the wealthy and the elite.
PHOTOS: SIMON BURN
But cider and wine have a lot more in common than beer. Perhaps because of this, cider may achieve some of the cult of connoisseurship that wine has enjoyed—particularly if Tom Wilson and Nicole Judge of Caledon’s Spirit Tree Estate Cidery have something to say about it.
Cidermaster Tom Wilson, Spirit Tree Cidery
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TASTING NOTES We had the opportunity to taste with Tom Wilson, the Cidermaster: CURRENT PRODUCTS
Pub Style Cider – Pale lemon yellow, notes of ripe apple and caramel, light bodied, touch off-dry, well balanced, lovely effervescence, smooth finish. (6% alc/vol, 500ml)
Estate Reserve – Pale lemon yellow, aromas of ripe apple, almonds and light spices, dry, light bodied, good acidity, creamy medium-long finish. (8% alc/vol, 750ml)
Ice Cider – Pale golden yellow, aromas of ripe sweet apples, medium bodied, sweet, rich, nutty toffee notes on long finish (12.5% alc/vol, 375 ml)
LIMITED RUN PRODUCTS
Crabapple Blush – Pale copperpink, aromas of crabapples and toffee notes, light bodied, dry, crisp, hint of tannins, medium long finish. (10% alc/vol, 750ml)
Perry (Pear Cider) – Pale lemon yellow, aromas of ripe pear, almonds and hint of ginger, light bodied, rich, mouth filling, fine effervescence, light tannins, lighter acidity. (6% alc/vol, 500ml)
Spirit Tree Cidery is located at 1137 Boston Mills Road in Caledon. For more information about the cidery, including pricing, availability, and opening hours, visit www.spirittreecider.com
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When we speak about what makes a wine unique, we refer to three main components: the grape variety, where the grapes are grown, and how wine is made. The same can be said of cider. As with grapes, there are several thousand domestic apple varieties, and some are better suited to making hard cider than others. When Tom and Nicole planted their apple orchards in southwest Caledon in 2005, they selected 20 apple varieties, including Russet, Ida Red, and Northern Spy. These same heirloom varieties, ideal for the making of hard cider, are grown in England and France. Much like vinifera grapes, heirloom apples have that magic combination of fruit, acidity, and tannins to make a well-balanced drink with pleasing aromas and flavours. Grapes for winemaking thrive in regions that are neither too hot nor too cold, but apples are much hardier and do well in less temperate climates. “Classic” cider-apple regions include England’s West Country, Normandy in France, Asturias in northern Spain, the Eastern Townships in Quebec and here in Caledon. Grape-growing is a challenge north of Lake Ontario—notwithstanding Prince Edward County and the Beaver Valley—but the climate is well suited to growing apples. The composition of vineyard soils has a direct bearing on how wines taste, and it is the same for apple orchards. Spirit Tree’s trees grow in soils that are heavy clay on limestone, similar to the classic regions of Somerset and Normandy. Cider from apples grown on this soil has more minerality and flavours, qualities prized in artisanal ciders. As with wine you can taste the care and passion of craftstyle approach versus that produced in a large commercial operation. Cider making at Spirit Tree follows the traditional methods of the best artisanal producers of England and France. Apples are handpicked and given time to rest or ‘sweat off’ before pressing. This allows time for some of the apple’s moisture to evaporate, starches to break down into sugars, and the natural sugars and aromatics to concentrate. The juice is then cool fermented using cultured English cider yeast. Similar to what’s done in premium white wine making, this method brings out more of the subtle aromas of the apples. Like wine, hard cider has its place at the table with food. Spirit Tree holds a special Tied House license which allows them to serve food along with their hard ciders. There’s a nice range available regularly, from still to sparkling to sweet, and more that are ‘limited run’ and available seasonally. You can find Spirit Tree products specially paired with dishes at some of the top restaurants and bars in Toronto, Burlington, and Bracebridge. The demand for local, artisanal hard cider is growing and Tom and Nicole are at the forefront of this movement. Richard Kitowski and Jocelyn Klemm are authors of the best-selling Clueless about Wine. Contact them and sign up for their newsletter at www.thewinecoaches.com
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The secret ingredient: Potato In Canada, the potato is the most important vegetable, grown in all provinces. Canada is also one of the top six potato research countries in the world, with the Canadian Potato Research Centre in Fredericton, New Brunswick leading the way by the 1960s due to growth of the French fry industry. First started in 1912 as an experimental station, in the 1930s its focus was on disease resistant varieties. And guess where the popular multi-purpose “Yukon Gold” variety was developed—nearby University of Guelph!
PRODUCTION & WORDS DIANA JANOSIK-WRONSKI PHOTOS SIMON BURN
The ancient Peruvians not only gave the potato to the world, but they had genetic diversity. There are about 5,000 types of potatoes in the world, and 3,000 are found in the Andes! Most people know the potato as a carbohydrate, primarily starch. We groan about its effect on our hips, especially at holiday times, but in fact it can be very good for what ails you. The starch is similar to fibre, possibly helping to prevent colon cancer, improving glucose tolerance and insulin sensitivity, and even reducing fat storage! The potato also contains many vitamins and minerals. The average person worldwide eats about 33kg of potatoes a year. The potato cookbook purchased on holiday in PEI, with its recipes for desserts and cakes too, has definitely broadened my view of the lowly spud’s versatility.
2011 Caledon
The Judges Well, they must have enjoyed last year’s Challenge—they’re back! The judges, that is, and with unabashed eagerness. What do they say about Caledon’s talent? They didn’t know there were so many good restaurants with such high quality and standards this close to Toronto, but with the solitude and beauty of Caledon. They agree, there are not many places like this in Ontario! And all three are extremely well qualified to judge some of the best Caledon has to offer. Also joining the team this year is wine expert Jocelyn Klemm from The Wine Coaches. Although not a judge per se, she is providing tasting notes for some of the wines and beers that the chefs have chosen to pair with their dishes.
Don Cruickshanks Don Cruickshanks describes himself as a “jeans kind of guy” who rides a motorcycle and likes to cook. He came on his bike this year, saying it was a perfect day for a ride! Don’s modesty hides his many accomplishments as a chef. To start, he is a retired instructor of some 20 years from the Georgian College Culinary School. A licensed baker, he has set up a baking curriculum for the Fiji Institute of Technology. Don won the bronze medal at the 1988 Hotel Olympics and he judged in the Frankfurt World Culinary Olympics in the 1980s. He is a founding member of the Muskoka & District Chefs Association. For the Canadian Gift & Table Association’s (CGTA) biannual show for retail buyers, he runs the test kitchen and new product showcase. He came to judge for us following a week’s demonstration at the CGTA, where he saw exciting new pots and pans, herbs and rubs. Not one to let moss grow beneath his feet, Don now manages a working farm, along with a catering company called “At Your Service.” He also runs a barbeque school for Napoleon Home Comfort.
Patrick Desmoulins Patrick is Executive Chef for the University Club of Toronto, which he joined in 1989. This prestigious and historic Club was first established in 1906, and more formally in 1909, as a luncheon club for university graduates. By December 1929, it moved to its current purpose-built premises on University Avenue, declared a Heritage Building by the Province of Ontario. Club membership includes persons from business and finance, academe, members of the law and judiciary, and some Supreme Court Judges. Former Governor General, the Right Honourable Roland Michener, was a long-standing and admired member. The Club boasts dining and meeting facilities, newly renovated accommodations and sports facilities, and is affiliated with over 200 private clubs around the world. Find out more at www.universitycluboftoronto.com Patrick hails from France where he trained in Dijon. He came to Toronto in 1979 via South America where he worked for the Hilton chain. He says he is a “versatile chef” who is also schooled in pastry and has worked for the Four Seasons Hotel’s Truffles restaurant, Auberge Gavroche and Oliver’s Bistro in Toronto.
Hans-Ulrich Herzig Hans-Ulrich is the owner of H.U.H Imports Inc. in Newmarket, an importer, distributor and wholesaler of high quality Swiss food products (www. huhimports.ca). He is also a member of chefs associations in Europe and the Swiss Canadian Chamber of Commerce in Canada. His official title actually belies Hans-Ulrich’s extensive experience. His Swiss connection is not surprising because he came from there over 30 years ago. A high point in his long career was being a member and team captain for many years, of the Canadian national team competing in the Culinary Olympics in the 1980s. He also chaired judging panels of many culinary competitions, and once judged his colleague, Don Cruickshanks! Hans-Ulrich was Executive Chef at The Toronto Prince Hotel for over 25 years. OPPOSITE PAGE, FROM LEFT TO RIGHT Hans-Ulrich Herzig, Don Cruickshanks,
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Diana Wronski, Patrick Desmoulins.
caledon culinary challenge I food
Culinary Challenge This year our popular challenge introduces Chef Thorntin Macdonald, who owns Bistro Rivière in Erin and recently took over the Belfountain Inn, along with two contenders from Caledon East, Chef Kumar Vijeyathasan of The Consulate Dining Lounge and Chef Gilles Roche of Gourmandissimo. A beautiful late summer day brought us all together for our yearly reunion of Caledon Living staff and distinguished guest judges for the Culinary Challenge. Once again Bolton Motor Products (the Bolton GM dealership) generously provided a fabulous brand new Cadillac Escalade for us to be chauffeured in style for the day. It was black and sleek, with only 24km on the odometer, and we truly felt like royalty. En route to the first contender, the secret ingredient was revealed to the Judges—potatoes! Almost everyone’s diet includes potatoes, and we didn’t choose just one type. Four varieties were kindly provided to each of the three competing restaurants by Rock Garden Farm on Airport Road. just north of Caledon East. It is a favourite purveyor to Caledon residents in the growing season, a sure sign of spring when they open around Easter time! The Iuglio family proudly stocks fresh, locally sourced produce and other products which they sell seven days a week. “Foodies” find seasonal ingredients here that are not often seen in other places. The “bag of goodies” provided to each competing chef
early in the morning contained all four types of the secret ingredient. First were Yukon Gold potatoes, yellow fleshed spuds that are very popular, often chosen over white ones. Why? They are drier and very good for boiling, baking and frying. For colour, we added purple potatoes whose skin and flesh vary from dark purple to lighter shades. True to form, they are smaller and more oval than regular potatoes. Apparently they cook faster than common white potatoes and can be boiled, steamed, baked, grilled or roasted. Fingerling potatoes, our third type, are often seen in upmarket menus. They are small, stubby, finger-shaped, and usually belong to one of several heritage varieties. Not to be confused with “new potatoes” because of their size, fingerlings are actually fully grown when harvested. Thin skinned, small red potatoes were included in the mix as the fourth variety, giving the chefs lots of options to get their creative ideas flowing. So the game was afoot as we set off to see what each chef had done! The Judges look for presentation, taste, originality, creativity, and the best use of the secret ingredient. AUTUMN AUTUMN2011 2011CALEDON CALEDONLIVING LIVING
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food I caledon culinary challenge Belfountain Inn
Thorntin prepares his appetizer, Thai marinated potatoes that will go on flatbread, his signature dish.
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We started at the furthest point away from Bolton, the Belfountain Inn, and worked our way back. The Belfountain Inn was reopened just days before the Culinary Challenge by new owners Thorntin and Sonia Macdonald, and what a way to open the doors! The first thing the Judges noticed was its new, light and airy décor. Chef Thorntin, obviously a man of many talents, spent the last few weeks redoing the dining room with the help of family members. Wallpaper was stripped and walls repainted in a lighter colour. The fireplace was refaced with marble tiles. “The hardest thing was cutting the glass tiles around the bar,” he grinned. Don Cruickshanks commented right away, “Lighter is nice; you are more aware of the outside now.” In the corner by a window with the pastoral view was a special table for the Judges. Setting the theme was a glass centrepiece displaying small purple and red potatoes. Attentive to detail, Chef Thorntin and his apprentice, Nick Reynolds, provided an “amuse bouche” (ie) “mouth amuser” for the Judges. This was above and beyond the required appetizer and main course, to occupy us until the food arrived. The Judges all loved it and were most impressed by the creativity! A metal wire cone filled with potato chips highlighted the various types. Chef Thorntin used the larger Yukon Gold chips to create a basket for the colourful smaller varieties. Amazingly, he also crumbled “Miss Vickie’s” chips as the seasoning! Accompanying the chips was a garlicky cream dip. Hans-Ulrich Herzig pronounced it an excellent appetizer on its own, with good visual appeal. Flatbreads are a signature dish of Chef Thorntin. The appetizer was a curried flatbread with small pieces of Thai marinated potatoes of the various types artfully arranged over top of other ingredients such as prosciutto. Potatoes used this way in Italy, even as part of the dough, were his inspiration. The Judges thought it was an interesting concept and Don commented that the mellow curry taste picked up the prosciutto well. They agreed that it would make a nice lunch with a salad, as the portion was very generous. All four potato varieties reappeared for the main course as separately made gnocchi. Chef Thorntin even used potato puree to good effect as a thickener in the mas carpone sauvignon blanc cream sauce. Don commented that it captured a nice potato flavour in the sauce, and the added lobster meat went very well with it. HansUlrich couldn’t resist eating the whole serving. It was unanimously deemed as nice presentation, a good idea and usage, and a worthy dish for a high end restaurant. “Very classic!” added Patrick.
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Thorntin’s appetizer, a curried flatbread with small pieces of Thai marinated potato.
Thorntin Macdonald – Belfountain Inn
Defending the title earned in last year’s stiff competition is the Belfountain Inn, but with a twist! The Culinary Challenge will actually coincide with launching its new ownership. Husband and wife team Sonia and Thorntin Macdonald assumed possession of the Belfountain Inn in August. Both are well known in the Erin community as they currently own The Bistro Rivière and now plan to run both places. Thorntin says, “I have always wanted to compete in the Caledon Living Culinary Challenge!” So now is his chance, against some of Caledon’s best, to try to keep the title at the inn for its mid-summer reopening! Located in its namesake, Belfountain, the inn is on Forks of the Credit Rd., near where it meets the northern end of Mississauga Rd. The restaurant is in a Victorian house which the new owners have remodelled. The setting is picturesque, backing onto the river, and the rear tables are beside large windows overlooking this leafy paradise in summer. Thorntin, “with the assistance of his brigade,” provides the culinary experience for their diners. He started at age 16 as a dishwasher at the Millcroft Inn. There he saw what the chefs produced and how much fun they had while cooking, so he decided to give it a try and hasn’t looked back since. After the Millcroft he worked in many different restaurants, as well as attending and graduating from Humber College. During his long culinary journey, he learned many different cuisines including French, Italian, Indian and Asian. He wanted to share all his passion and love for multinational cooking with the public so he took Sonia, also a Humber graduate, back to Erin to open The Bistro Rivière. Sonia also has experience as a chef but her passion lies in customer service. Pride and enthusiasm, plus the training and staff commitment she brings from The Bistro Rivière to the front of the house, will go a long way to ensure equal success in the new location. Belfountain Inn has always offered “fine dining experience in a casual setting.” Sonia and Thorntin elaborate on this by adding, “Casual fine dining is a phrase often thrown around, while here the food is ‘fine dining’ but the atmosphere is relaxed and friendly.” Now, along with their wonderful staff, they begin another journey with excitement and continued passion!
Belfountain Inn 792 Forks of the Credit Rd., Belfountain (519) 927-9219 www.belfountaininn.com
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PAIRING NOTES Belfountain Inn’s first pairing was the smooth and mild ‘almost’ pale ale Flying Monkeys Hoptical Illusion with curried potato flatbread. The ale’s lightly bitter finish complemented well the appetizer’s spicy, savoury flavours. The next pour, a refreshingly crisp Echeverria Sauvignon Blanc 2010 from Chile, cleansed the palate for each new bite of potato gnocchi in creamy Sauvignon Blanc lobster potato cream sauce. Gnocchi using all four potato varieties, in a mas carpone sauvignon blanc cream sauce.
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food I caledon culinary challenge
Gilles Roche – Gourmandissimo Catering and Fine Food Shop
Like the Judges, Caledon Living readers can also be treated by a chef who has cooked for royalty! Smack dab in the middle of downtown Caledon East, Gourmandissimo is in an historic building which had been CIBC from 1907 to 1955. Its roadside location is ideal to pop in and pick up wonderful meals prepared using local ingredients, at a fraction of restaurant cost. Your taste buds will be tempted by a display of desserts and snacks, from Belgian truffles and barks to tarts, cakes and cookies. Newly added is a wonderful array of local and artisan cheeses, pâtés and smoked salmon. For the demanding “do it yourselfers” they also offer ingredients such as high quality vinegars, olive oils, and fresh pastas, plus gift items, and they will make up unique gift baskets. Most locals are also familiar with Gourmandissimo as event caterers; Gilles will even come to your house to cook for small groups. Upstairs you will find The Bartlett Room and Anjou Bar where they host the Wine Dinner Club, themed events and private functions. Gilles and Adriana Roche co-own Gourmandissimo. In 1999, after owning a restaurant in downtown Toronto’s Yorkville, they moved to Caledon for the lifestyle and to raise their family. The culinary skills of Gilles, born in Monte Carlo, have been sought out by European royalty; he has prepared meals for princes, kings and dignitaries, including the wedding of Princess Caroline of Hanover (formerly of Monaco). When he was 12 his father remarried and introduced him to the cuisine of Tuscany where he spent summers with his new family. Gilles trained in Monte Carlo and honed his skills in France, Rome, Milan, Munich and Geneva, after which he relocated to Toronto’s Movenpick where he met Adriana. His exposure to classic French and Italian cuisine influences the dishes he now offers patrons. His long list of accolades includes a silver Culinary Olympic medal and the Cordon D’Or medal for culinary professionalism. The sweet-toothed side of the business is Adriana. She was raised in Toronto’s “Little Italy” and graduated from George Brown College. Her passion for the trade earned her many awards, one being “Top Student of Canada” for her special training as a pastry chef and chocolatier in Belgium. Her continued studies in sugar artistry taught her to create wedding cakes which look great and taste wonderful. Her European background definitely shows up in treats such as Florentines, Amaretti and biscotti sold at the shop, along with scrumptious butter tarts, chocolate pecan pies and truffle brownies!
Gilles Roche prepares his appetizer
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Gourmandissimo Catering and Fine Food Shop 16023 Airport Road, Caledon East (905) 584-0005 www.gourmandissimo.com
food I caledon culinary challenge Gourmandissimo
Gilles served an “amuse gueule” in the form of “Caledon Living frites”, with mayonnaise.
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You can taste every potato.
Gilles Roche’s main course, Surf & Turf. Tender rib steak slices were overlaid on a “Gratin Dauphinois” served with truffle cheese, a scalloped potato dish.
A scenic route over country roads took us to Caledon East and Gourmandissimo. We were ushered upstairs to the hidden dining room, not seen from their main floor shop. A long table was set in white, opposite the charming fireplace. Red and purple potatoes were in the centrepiece, this time held in an open ostrich egg, causing some discussion about various traits of ostriches. Chef Gilles Roche offered an “amuse gueule” (another word for “mouth”), also bite-sized little delicacies, this time imaginatively in the form of “Caledon Living Frites.” In fact, they were presented in traditional paper wrapped style, inside rolled Caledon Living covers, complete with mayonnaise! I immediately thought of my husband who, after childhood years in Europe, prefers his frites with mayonnaise. And what a mayonnaise it was. The Judges were impressed by the lime flavour in the mayonnaise and how it excelled. Don drew our attention to how the French fries were properly done, by being blanched first, and how well the Yukon Gold variety suited this use as they are drier than other types. The appetizer was a trio of items laid out on a long rectangular plate. It held an “Heirloom Potato Medley Chowder” with smoked duck in the middle, a potato galette topped with lobster potato aioli, and baby arugula with warm potato dressing. Patrick immediately said, “Very French!” and deemed it a very nice appetizer. Don commented on how the ingredients in the chowder did not overpower the potato flavour, not even the smoked duck. Conversation in the car had been that one good use of potato is to grate and cook it in a potato pancake such as the galette. Patrick appreciated the use of purple potato chopped like a shallot in the salad dressing. The main course arrived as a Surf & Turf. Tender rib steak slices were overlaid on a “Gratin Dauphinois” served with truffle cheese, a scalloped potato dish. Made from red potatoes, the coloured skins of the scalloped potatoes were a nice visual. “And when was the last time you were served Pomme Dauphine?” Don exclaimed to the others as we were served jumbo Tiger shrimp in batter with a potato purée. “Even with the shrimp, the potato taste was there,” he continued. HansUlrich was very impressed too. Patrick commented that potatoes were used in at least six ways by Gilles. Don capped it all by saying, “You can taste every potato.” Before leaving, the Judges toured the shop and liked the array of goods on sale, despite co-owner Adriana’s protestation that, being closed on Monday, the display wasn’t as full as usual. Waving a preserve jar, Don said, “Have you ever tried this? It’s great!”
PAIRING NOTES
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Gourmandissimo opened with Creemore Springs Premium Lager; its citrusy notes highlighted the lime mayo accompanying crispy frites. Next, Geoff Merrill’s Chardonnay Pimpala Road 2008 offered citrus, melon and subtle oak aromas and proved a worthy partner to the medley of flavours and textures in the trio of appetizers. Finally, Geoff Merrill’s Shiraz Grenache Mourvedre ‘Bush Vines’ 2006, with aromas of ripe fruits, toasty oak and hint of black pepper, showcased the earthy qualities of the gratin dauphinois with truffle cheese.
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food I caledon culinary challenge
The Consulate
Vijeyakumaran (Kumar) Vijeyathasan – The Consulate
Another Caledon restaurant with a “gourmet setting” is The Consulate in Caledon East, located at the Royal Ambassador on 55 acres of landscaped gardens beside Innis Lake. An outdoor lunch there in the summer or fall can be especially spectacular. Most know the Royal Ambassador as a venue for large events from weddings to fundraisers. Besides a ballroom with coffered ceilings and crystal chandeliers, it offers two large indoor meeting rooms, an outdoor facility, a private boardroom and a cozy meeting area by the fireplace. Romantic weddings can be held in a traditional gazebo by the lake. The restaurant portion is “The Consulate Dining Lounge” with views of the property and lake. On Friday evenings, dinner patrons are entertained with live music. The upscale restaurant specializes in steak and seafood dishes, beef tenderloin and venison, along with seasonal menus supporting local growers and producers. Special dinners with wine tastings take place regularly. They also cater for home and office parties. Vijeyakumaran (Kumar) Vijeyathasan is Executive Chef for The Consulate. Kumar has cooked in restaurants since coming from Sri Lanka 15 years ago. He was fortunate to work with several Italian chefs who taught him the intricacies of Italian cuisine, helping to create his own favourite style. He has been with The Consulate for over six years, and his specialties are fish, risotto, soups and sauces. Chef Kumar’s cooking philosophy, first and foremost, is natural flavour. “We have an abundance of wonderful produce, meats and products here in the Caledon area,” he explains, “We try to take advantage of what’s fresh and seasonally available. Then we focus on preparation and presentation, using both of these elements to bring out the best flavours in our food.” He loves the artistic aspect of marrying flavours to create wonderful new dishes. The Consulate Dining Lounge The Royal Ambassador 15430 Innis Lake Road, Caledon East (905) 584-6868 www.theconsulate.ca
We were starting to feel full and joked that, to get to The Consulate, we might actually have to walk off some calories! It is indeed within walking distance from Caledon East, if not on such a tight schedule. We were cheerily greeted by Stacey Sorokowsky who manages The Consulate. She showed us to a beautifully set table in a bright room. On the way, we lost the Judges; they had decided to explore the splendid premises of the Royal Ambassador! They had “Oohed” and “Ahed” at the spacious banquet facilities and restaurant, and even went outside to admire the lovely gardens, gazebos and reception areas. Someone finally found them, reminding them that a good meal awaited their judging too! The Consulate had certainly pulled out all the stops. Everything was served with great style and proper decorum. On the table was a beautiful brocade cloth which enhanced the richness of the room’s décor. Even the herbed crostini was unique, served with a delicious maple balsamic butter which the Judges all sampled. Making a spectacular entrance to start the meal was purple potato soup, specifically a hot Vichyssoise with contrasting natural-coloured potato chips for a pretty presentation and added texture in the mouth. The flavour was excellent, murmured the Judges between spoonfuls. The Consulate’s “Bubble, Squeak and Splash” was the main course. For those of Irish or British background “Bubble and Squeak” (colcannon) represents true comfort food, and this had an artful Yukon Gold potato garnish, carved to represent a mushroom. The “Splash” part was an ovenbaked halibut topped with shrimp, crab and potato, drizzled with a light lemon dill sauce. Don commented on how moist and flavourful the halibut was. At this point, Chef Kumar and his sous-chef, Ursula Peters, appeared to meet the Judges. Ursula, originally from Britain, explained the colcannon came from a special menu they served for St. Patrick’s Day dinner.
Kumar’s main course, a Bubble, Squeak and Splash. Bubble and Squeak with oven-baked halibut topped with shrimp, crab and potato, drizzled with a light lemon dill sauce.
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food I caledon culinary challenge Always doing that little bit more, The Consulate also provided dessert! “We know we didn’t have to, but we wanted to,” Stacey smiled. Scrumptious homemade roasted banana ice cream, with generous banana chunks in every bite, was surprisingly served with potato chips, sprinkled with cinnamon and honey. “Truly interesting and different!” was Hans-Ulrich’s verdict, to which both Patrick and Don agreed. The Consulate allowed us to linger afterwards to complete the judging and discuss the day’s experiences. “Cooking comes from the heart,” they all proclaimed and stated that all the chefs took great pride in what they produced, “You can see it in their faces when they come out with the dishes.” “I’m so full of good food, I’m going to have to push, not ride, my bike home!” was Don’s final comment.
Kumar’s purple potato soup with natural-coloured potato chips for a pretty presentation and texture in the mouth. The judges notes the flavour was “excellent”.
PAIRING NOTES From its Wine Spectator award-winning list, The Consulate Dining Lounge selected Lailey Vineyard’s Riesling 2010. Its lift of tropical fruits and ripe citrus and mineral notes contrasted well with the velvety purple potato soup. Continuing on, Masottina’s Chardonnay Piave 2009 offered a crisp yet creamy backdrop to the potato elements of the ‘bubble, squeak & splash’. For the finale, Caledon’s own Downey’s Maple Gold accompanied cinnamon-dusted potato crisps, a fun pairing of sweet and savoury.
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food I caledon culinary challenge Will They Return? Coming from very different backgrounds and schooling, the three Judges share a love and understanding of food and the ways to prepare and enhance it, as was evident in their chats between restaurants. “It gets better every year!” they exclaimed, agreeing that their biggest enjoyment here is to always be presented with new creations and combinations they don’t normally see. Caledon truly has hidden gems in quality and talent. The Judges had formerly expected to go further away, up into cottage country, to find such excellent dining. But Caledon is so close to Toronto, an easy outing for a good meal. Yes, definitely count them in for the next challenge!
Gille’s appetizer, an “Heirloom Potato Medley Chowder” with smoked duck in the middle, a potato galette topped with lobster potato aioli, and baby arugula with warm potato dressing.
All three chefs are very innovative, experienced and produced excellent dishes, but a winner had to be chosen.
The winner of this year’s Caledon Culinary Challenge is Chef Gilles Roche of Gourmandissimo.
The Judges continue to find Caledon a fantastic food destination and these three chefs and dining establishments contribute significantly to that reputation.
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business
Business Profile
Family Footcare
Serving the community, heel to toe, since 1998, Family Footcare has recently moved to better accommodate patients with an easyaccess, convenient location at 63 King Street in Bolton, as well as an office at 244 Broadway in Orangeville. Also associated with MedCan Clinic in downtown Toronto, the new, state-of-the-art facilities employ four licensed chiropodists under the direction of owner Anna Maria Infante, D.Ch. Employing the latest technology in footcare, and specializing in orthotics, Dr. Infante and her team treat all patients as if they were family. The Family Footcare team provides routine care at any age, to heal pain and improve quality of life. Diabetics to athletes, the elderly and children, any foot related conditions are treated at all locations. Common treatments include: warts, corns, calluses, ingrown or fungal nails, heel and arch pain, diabetic foot care, laser treatments, and sports medicine. Medically supervised pedicures offer the ultimate pedicure experience, and are administered to deal with many types of foot ailments. All products utilized are natural, with the nail polish being anti-fungal to eliminate the cross contamination that happens with regular polishes. A disposable foot bath is also used. Various surgeries for nails and tendons are performed on the premises under local anaesthetic. Family Footcare also provides a shoe-fitting 54
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WORDS KIRA DORWARD
service, recommending the proper shoe for each patient’s foot type. Best of all, Family Footcare’s services are covered by most extended healthcare plans. Leading the way in foot care innovation, the “Foot Pad Solution” is the newest treatment available at Family Footcare to ease common discomfort. It involves collagen injections that give long-term relief of corns, and can cushion the ball of the foot for women who wear high heels—a perfect solution for keeping women comfortable in their heels all day! Children often get off on the wrong foot—literally! As many as 60% suffer from the common problem of “flat feet.” If treated early in life, this condition can be addressed and corrected immediately, starting with patients as young as three. The treatment is gradual, so as not to interfere with a child’s everyday life. “The sooner the better,” says Dr. Infante. “Treat them while they’re young, and avoid foot, knee and back problems later in life.” For happy winter feet, Dr. Infante recommends moisturizing daily, and wool or 100% cotton socks to keep the feet warm. As well as practical, warm boots prevent easily avoided frostbite or infections. Additionally, supportive footwear, instead of going barefoot around the house, is important for maintaining arch support. No kicking your shoes off under Dr. Infante’s watch! Their website www.familyfootcare.net provides more information on conditions and treatments. Family Footcare can be contacted by phone at 905-857-FEET (3338).
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people
Reddington, the man
WORDS DIANA JANOSIK-WRONSKI
PHOTO: SIMON BURN
“They live on Reddington Drive,” is an often used phrase in local conversation to identify the place which a number of Caledon residents call home. Most people don’t realize that behind the place more formally known as “Legacy Pines” in Palgrave is Reddington, the man, Doug Reddington, that is.
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people Doug was the Director of Development in what was then Toronto Township (later Mississauga), long before Hazel McCallion became mayor. He was responsible for its first Zoning and By-law and the first Subdivision agreement in Ontario. He started as a building commissioner as they had no planning department. In short, Doug Reddington has grown up as part of the urban planning scene in Ontario in the last of the twentieth century. His accomplishments read like history as he shaped the profession in that key timeframe of immigration and population growth.
The developer Who is Doug Reddington? Doug Reddington was born in England during the interwar years. By 1948 he was a soldier in the Royal Engineers and, after being educated at the school of military engineering, was posted to East Africa at Camp Mackinnon on the road between Mombasa and Nairobi. During his stay in Africa, Doug’s parents who lived in Britain would periodically send him their local newspaper to keep him updated on the latest happenings. When reading one of the papers a picture of Margaret Hall, a beautiful young woman playing the part of Cinderella in a play, caught his eye. Prior to his return, his parents moved to the village of Leziate in Norfolk County, a few hundred yards from Margaret’s residence. Back home in Britain, Doug trained as a Junior Town Planner for the Norfolk Planning Council. The standard of education was at a very high level as Queen Elizabeth II’s retreat, Sandringham, was located in that county. Doug learned a crucial lesson while working there, regarding the importance of the environment and the necessity of fitting their planning to suit it. “When planning, you have to first determine what it is that you are trying to achieve,” Doug Reddington states. On his return, Doug also met Margaret. They cycled to work together most days and became engaged. However, he had reached a turning point in his life as he found Britain too small compared to the openness that Africa had introduced to him. He chose Canada as the point of his next move after his fiancée’s mother had visited there and spoke very highly of it. After his arrival in Canada, Doug worked hard at A.V. Roe and wherever he could find pay, as he had a promise to keep. After 365 letters and two phone calls, Doug fulfilled his promise and returned to Britain to marry his Cinderella. After honeymooning on the Empress of Scotland, the couple was bound for Canadian soil.
The urban planner “Canada is a young country with reasonable cost of living and no housing shortage,” Doug is quoted as saying at the time of his marriage to Margaret. His bride responded by saying, “I’m really looking forward to going.” They have not looked back since then. 58
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Later Doug established his own planning consulting company and did projects for many municipalities and large development companies. He claims he has registered more subdivisions than any man and stands by his belief that the only way to achieve satisfaction is to do it yourself! After deciding to become a planning developer so that he could complete projects in his own style, his first developments were Oliver’s Lane and Damascus Drive in Caledon East and, later, Braughton Drive in Palgrave. In addition, he created the official plans for not only Caledon, but Paris, Lindsay, Toronto, Gore, Streetsville and many others.
The conservationist As his interest in “Conservation” had grown, Doug was elected as the first chairman of the Credit Valley Conservation Authority. After being appointed to the Toronto and Region Conservation Authority, he assisted in securing Heart Lake which is now secure for the enjoyment of generations to come!
The politics Politics has always been Doug’s great love. He has been very involved with the Conservative party as an important part of his life. His career developed alongside several influential people. They include John Robarts and William Davis, both premiers, and John Diefenbaker and Lester B. Pearson, both prime ministers. Doug organized an election speech by Diefenbaker in Orangeville in May of 1974 when “Dief” was running against Pierre Trudeau. Over the years Doug attended many special events with Davis, including the opening of the Lakeview Generating Station (coal-fired, and now scrapped by the Ontario Power Generation) along with former Mayor Robert Speck. He washed cars with Davis in Brampton to raise funds and understanding for a special needs school for intellectually challenged children, a first for the area. Later, as education minister, Bill Davis saw to it that special needs schools were funded by the province.
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people Reddington, the place When referring to his own career and experience in the urban planning department, Doug favours the older terminology for his profession, town and country planning with emphasis on the country. “You need to understand the country, people’s needs and how to treat the environment.” His experience in developing and planning has enabled him to create the golf course community now formally known as Legacy Pines in Palgrave. One thing was missing in Caledon, he had concluded. Many people lived in Caledon because of their appreciation for the countryside but, as they aged, they had nowhere to go. He wanted a place that offered quality of life, safety and appreciation for “Country Living.” Legacy Pines offers all the scenic benefits of country lifestyle and also includes snow removal, property management and safety. Recreational activities and utilities are also located in the development including a fitness centre, tennis courts and the newly opened golf course that encircles the community, along with miles of trails to walk or cross country ski in the winter. “All we did was embellish the scenery,” Doug maintains. Legacy Pines is located within the Oak Ridges Moraine and, although approved prior to the moraine legislation, Doug has tried to ensure that what was here stays here. The proof is in the planning, as twenty years ago the development was laid out conceptually. Shaping as he went along, keeping significant trees and forests as well as putting in other plantings, Doug stressed the importance of planning. This is evident in the construction of the golf course, where the mulch and sand located on the property have been used throughout. Doug began his project by building one home per year, using his own building company due to his strong belief in only building what he could sell, depending on the market. When the market changed, he decided to bring in a builder. After interviewing 50 groups and individual builders he brought in Ashton Ridge Homes West Inc. to complete the development, for he was impressed with their high standards
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of building and the personal integrity of the owner, Mr. Mark Godman. Being that Legacy Pines is an active adult community, Doug realized that the residents would want minimal upkeep. The better than average quality construction of Ashton Ridge homes keeps maintenance costs low and residents happy. At Legacy Pines, six units or pods constitute a condominium villa, which makes self regulation easier and the individual owner’s control is not lost in decisions and expenses. How will Legacy Pines help Caledon? The municipality will get approximately “one hundred million” in new assessment. Doug believes there is no need for mass advertising. He personally tries to meet many of the buyers, and says sales are self-selecting; people decide themselves if they would fit in and enjoy the lifestyle. This goes back to his own objective of creating a quality community for people who prefer quality. At Legacy Pines in Caledon the finely detailed and richly coloured luxury condominium villas are designed for easy living and active adult lifestyles. Working with the landscape, the homes by Ashton Ridge Homes West Inc. complement the community, giving excellence an exclusive address, Reddington Drive. Doug Reddington, the hardworking, determined, and motivated young man came to Canada for a new opportunity. Throughout the years he was involved in developing many of Ontario’s most recognized communities and has become a locally known man. With precision and attention to detail, Mr. Reddington has been able to create one of Ontario’s most sought after adult lifestyle golf communities, Legacy Pines. Now, at 82 years of age, Doug is completing his dream, “Legacy Pines.” Diana Janosik-Wronski is a writing and project management consultant who lives in Caledon. She holds a Masters degree in urban planning and has handled public and community relations for planning and environmental matters for many years in the private, not-for-profit and public sectors. You may reach Diana at wroni@sympatico.ca
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heritage
Another hero
Private Ernest Clark
MM & Bar, 26th Battalion Canadian Expeditionary Force WORDS DAVID K. DORWARD
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heritage Previously in Caledon Living I wrote about Lt. Algie, VC from Alton and, as a result, was contacted by Ted Clark, the son of Military Medal (MM) and Bar winner Ernest Clark. I was privileged to interview Ted, who graduated in 1973 from Atkinson College, York University, with a B.A. in Economics and Political Science. He retired from Magna International in 2005 and now resides in Alton. Ted is the only son of Ernest Clark, who was born on April 12, 1897 and died on August 14, 1974. Ernest joined the Canadian Expeditionary Force (CEF) in Woodstock, New Brunswick on March 21, 1916, at age 19. Ted remembers his father as a heavy smoker and drinker and a staunch Orangeman (some readers will know the Orange Halls in Palgrave and Rosemont). He was 47 when Ted was born in 1944, and he was a strict father who worked hard all his life at various jobs. Ted’s mother, much younger than his father, died on January 20, 1966, at age 49. It is rare to be able to talk directly to the son of a WW1 veteran and hear stories of the hellish conditions his father endured on the Western Front in France and Flanders. The book, New Brunswick’s “Fighting 26th”, gives the citations for Ernest Clark’s Military Medal and Bar. The Military Medal was only awarded to enlisted men for Bravery in the Field and was not lightly given out during WW1. Ernest was first awarded a Military Medal for the Battle of Amiens, France, during the Canadian attack east of Amiens on August 8 & 9, 1918: “818000 Pte. E. Clark—No. 1 on Lewis gun (a reliable and famous British manufactured machine gun from WW1) in the early stage of the advance. Took charge of his section and handled it with great judgement during the remainder of the advance. On several occasions he pushed forward under heavy machine gun fire to engage targets of opportunity and materially assisted advance on his flanks.” (Page 265 of New Brunswick’s “Fighting 26th”) A footnote to the citation above says this information came from, “Letter to 5 Canadian Infantry Brigade dated August 19, 1918. Award recommendations.” Clark was awarded a bar to his Military Medal following the Battle of Arras, France, where the CEF was in action between August 26 and September 5, 1918: “Bars to their Military Medals were awarded to 69086 Sgt. H. C. Brown, MM and to Privates 818000 E. Clark, MM and 709187 W. H. O’Connor, MM. Each one of them showed outstanding courage and leadership. Clark led a section to rush an enemy post and then later established a defensive Lewis gun post against a counter attack.” (Page 279 of New Brunswick’s “Fighting 26th”) The appendix to New Brunswick’s Fighting 26th lists Ernest as having been wounded twice, on August 15, 1917 and November 8, 1918. The armistice was declared on November 11, 1918 so the second wound was just three days
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ABOVE Ernest Clark’s World War II War
Medal 1939–45 and Canadian Volunteer Service Medal (C.V.S.M.). PREVIOUS PAGE World War I photograph
of Ernest Clark in Canadian military uniform.
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heritage before the fighting stopped. Ted recalls seeing the bullet holes that never healed properly in his father’s legs. His father recalled going out from the trenches with a water bottle on each hip. He was hit by German machine gun fire in one water bottle, was spun around, and got hit again in his other water bottle. Sitting in our comfortable living rooms reading this does not convey the horror and terror of WW1 trench warfare that Ernest had to endure. Ted feels his father may have suffered from Post Traumatic Stress (PTS) which I believe my father, David Morgan Dorward, sustained as a result of his blinding in 1943 while serving in the Canadian Army during the battle for Sicily. Ernest, like many veterans, hardly ever talked about his experiences and experienced nightmares and night sweats throughout his life. Trench conditions were so bad that Ernest frequently had to “do his business” in his pants while waist deep in mud and freezing water. On the rare occasions that Ernest talked about his experiences, he recalled Christmas Day 1917 when an ice storm prevented the horses from bringing up the much anticipated hot Christmas meal as they did not have special horseshoes with caulks on them and could not manage the icy roads. As a result, the front line troops dined on bully beef and hardtack, a most unappetizing meal. Every Christmas Ted remembers his father telling the family how lucky they were when he retold this story. The conditions for civilians in France were terrible, including food shortages. Ernest told about going into a French village where horses had been tied up. A sudden shelling of the village by the Germans killed many of the horses. A minute after the shelling stopped, French housewives emerged with long knives and began to cut up the dead horses for meat. Both the Germans and Canadians suffered food shortages. Ernest remembered his unit capturing a number of German prisoners along with barrels of sauerkraut, and they allowed the prisoners to feed themselves from the barrels to see if it had been poisoned. When the Germans immediately tucked into the sauerkraut and suffered no ill effects, the unit commander said, “You have had enough!” and kept the remainder for the Canadian troops. One story Ted remembers well from his father, which you will not find in the histories of WW1, is when the “Fighting 26th” disembarked in St. John, New Brunswick in 1919. Ernest saw an officer whom the men of the 26th recognized and whose cowardice had directly contributed to many soldiers’ deaths. They took the officer into an alley and “beat the living daylights out of him.” No one was ever
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charged nor was this incident ever recorded, as far as Ted knows. No doubt because he was a highly decorated and experienced front line soldier, Ernest was offered a spot in the Canadian Siberian Expeditionary Force, also referred to as the Canadian Expeditionary Force (Siberia), or simply C.S.E.F. This Canadian military force was sent to Russia in 1919 to bolster the allied presence in Russia which had intervened on the side of the White Russians fighting against the Bolshevik Red Army. The 1965 David Lean film, Dr. Zhivago, does an excellent job of depicting the fighting between the Red and White Russian armies during the horrific Russian Civil War of 1918 to 1920. Fortunately most Canadians who volunteered for the C.S.E.F. remained in Vladivostok, undertaking routine drill and policing duties without hearing a shot fired in anger. No doubt Ernest was tired of soldiering and its inherent dangers, causing him to turn down further service. Once he returned to Canada, to a “land fit for heroes,” as British WW1 propaganda of the day claimed veterans would find at the war’s end, Ernest was unable to find a good job and took what he could get, working long hours as a cook in a lumber camp in New Brunswick during the 1920s. During WW2, Ernest rejoined the colours as a member of Veterans’ Guard of Canada, guarding German prisoners. Later in life while he was working at Peel Memorial Hospital, the head cook, a former German POW who had immigrated to Canada after WW2, remembered Ernest as one of his prison guards. Ted does not recall his father being resentful, despite the horrors and wounds he suffered in WW1. It is hard for us in 2011 to imagine the trauma and pain that Ernest endured being wounded twice, and his harsh welcome home from WW1 to exhausting work in the lumber camp, followed by the depression of the 1930s and then WW2. He did not become bitter, as some veterans did when they recalled the utter futility, waste and human toll in the bloodshed of WW1. It remains for us to never forget his sacrifice and to salute his courage and bravery in the service of Canada. David Dorward can be reached directly at dkdorward@sympatico.ca He is always interested in hearing about interesting family stories. David works as an Adjunct Professor in the Business Schools of Humber and George Brown College along with consulting in the areas of Human Resources, Organizational Effectiveness, Labour Relations and Compensation.
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Credit Valley Railway WORDS ANDREW HIND
It’s full steam ahead through the beautiful landscape of the Caledon Hills aboard the Credit Valley Explorer rail tours. From rural farmland to the rolling landscape of the Caledon Hills, through charming villages, past the hauntingly beautiful ruins of old mills and over the ruggedly picturesque Cataract Gorge, the Credit Valley Explorer travels over one of the most varied shortline rail routes in eastern Canada. And while the actual route is relatively modest, the journey itself is measured not in miles but in years. Stepping aboard the Credit Valley Explorer transports you back to the golden age of rail travel and you quickly discover it retains its timeless appeal. The conductor’s earnest hail of “All Aboard!” and the gentle, rhythmic swaying of the car as you watch the bucolic terrain passing by, the occasional blaring of the whistle, all create a sense of joyful nostalgia. Adding to the sentiment is the historic pedigree of the rail line over which the Credit Valley Explorer runs; no reconstruction, these very tracks once bore the weight of Caledon’s development. In the middle of the 19th century, industrialists hungrily eyed the untapped riches of Central Ontario. The rich supply of natural resources—timber, stone,
farmland—called out to them, a valuable prize for whomever could cost effectively deliver them to burgeoning cities such as Toronto, Hamilton, Montreal, and those along the American eastern seaboard. Constructed between 1874 and 1881, the Credit Valley Railway was created to access these resources. The CVR line travelled from Streetsville in Toronto through Brampton, Inglewood, Alton, Melville (where it crossed tracks with the Toronto Grey and Bruce Railway) and ultimately into Orangeville where a station was built at the intersection of Broadway and Fourth Streets. In 1885, the newly established Canadian Pacific Railway began buying up lines in southern Ontario in preparation for its transcontinental expansion. Among those purchased were the rival Toronto Grey and Bruce Railways and the Credit Valley Railway. Discovering they had two railway lines running virtually side by side from Toronto to Orangeville, the CPR clearly had to eliminate duplication and lift some tracks. Ultimately, they decided to follow the Credit Valley route as far as Melville, and then followed the TG&B route into its station in Orangeville. From there, the CPR continued along the TG&B line to Owen Sound and Teeswater. This rail line was operated by the CPR until 2000, when the railway was sold to the Orangeville Rail Development Corporation. With new owners came a new name; the line was now the Orangeville Brampton Railway. Trains running along the line are operated by Cando Contracting Ltd., a Canadian short-line rail service company. While the AUTUMN2011 2011CALEDON CALEDONLIVING LIVING AUTUMN
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Orangeville Brampton Railway’s primary business is hauling freight with weekday trains servicing local industries between Mississauga and Orangeville, it became apparent that there was an opportunity to also run sightseeing excursion trains. After all, the terrain through which the tracks weave and wind is widely hailed for its beauty. Why not showcase it from a relaxing setting aboard a train? In the decade since the first Credit Valley Explorer clattered along these tracks, the train has become one of the region’s premier attractions. Several themed excursions have been unveiled as well. “We run a Twilight Dinner Train from June to September, including a casual fine-dining four course dinner freshly prepared by Chef Wade Plewes. There’s a Mother’s Day Brunch in May, a Jazz Train in June to coincide with the Orangeville Jazz Festival, and Santa Trains in December that are designed for families,” explains Steve Gallagher, Ontario Region Operations Manager. “Some of our most popular and scenic excursions are our Snow Trains, which take passengers on a wintry adventure through snow-draped hills and valleys as they enjoy a hot turkey lunch.” Gallagher stresses that the scenery is the main attraction. “The landscape through which the trains run is, in all seasons, phenomenally beautiful,” he says. “It runs through the Hills of the Headwaters and, for most of its course, parallels the Credit River. It’s some of the most beautiful countryside in Ontario.” A journey aboard the Credit Valley Explorer begins in Orangeville, the main yard for the Orangeville Brampton Railway’s freight operations and also the northern terminus for the Credit Valley Explorer tour. It’s here, ticket in hand, that you voice a friendly greeting to the conductor, climb aboard, and settle into your seat. Soon, the train begins to slowly chug away from the station. Within moments, Orangeville’s urban centre is left behind and your trip into the past begins. After passing through the hamlet of Melville, the former junction point connecting the Credit Valley Railway and the Toronto Grey and Bruce Railway, the train arrives at Alton. A quiet village today, it’s hard to imagine that at one time 70
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Alton was a thriving industrial community, larger and more prosperous than Orangeville. Its prosperity was based mostly on the numerous mills operating along Shaw’s Creek, each of which relied on the railroad to ship its products—flour, lumber, or woolen garments—to distant markets. Many of the riverside mills remain in the village, including the Alton Mill, now an artist gallery, and the Millcroft Inn, lovingly restored as a hotel. Three miles on, we arrive at Cataract, another tranquil community, just a shade of its former self. At one time this location was a major railway terminal with a connecting branch line that travelled west to Fergus and Elora. Removed in 1988, this line is now a recreational trail. As the train passes the Cataract Gorge, riders strain their necks to get a view of the hauntingly beautiful ruins of an old mill straddling the waterfall. A former grist mill which dates to the 1860s, it was converted in the 1890s into one of Ontario’s first hydro-electric plants by visionary inventor John Deagle. This plant supplied power to residents of the Caledon area for 50 years until the continuous clearing of forests upstream reduced the water level to where it was incapable of consistently driving the generator turbines. The hydro plant was abandoned in 1947 and allowed to go to ruin. The Cataract area was also famed as the home of McLaughlin’s Bottling Works, which used the natural spring water to create Canada Dry ginger ale. Bottled water and Canada Dry were shipped all across the country from a local rail siding until the late 1950s. At Forks of the Credit, the train passes over a 1,146 foot long trestle bridge over the Credit River, offering a gorgeous view of the valley below. The hills of this area were once home to numerous sandstone and limestone quarries. The high quality stone quarried here was transported to Toronto to construct such notable landmarks as the Ontario Legislative Buildings at Queen’s Park and Toronto’s old City Hall. Five miles later we are in Inglewood, where the train halts briefly to allow us to explore a village that was established in the 1870s at the junction of the Credit Valley Railway and the Hamilton and Northwestern Railway’s main line from Hamilton to Barrie. The charming Inglewood General Store dates back to 1881, when it was built as a rail-side hotel. Sandstone from nearby quarries found its way into several Toronto landmarks including Casa Loma and old City Hall. After passengers reembark, the train passes by the rural village of Cheltenham and on to Snelgrove, the southern terminus for most Credit Valley Explorer tours. It then retraces its route back to Orangeville and the end of a nostalgic journey, both past and present, then and now. Thousands board the Credit Valley Explorer each year to enjoy a unique view of our picturesque landscape and to gain an appreciation for the important role railways played in laying the foundation for the Caledon we know and love today. Book a ticket, then sit back and relax as the train makes tracks through rolling countryside, pleasant villages, and years of history.
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2011 Chevy Cruze Eco Sedan WORDS KEVIN “CRASH” CORRIGAN PHOTOS SIMON BURN
I don’t know how many people I’ve said this to, but I’m going to repeat it again… “If you want to call yourself a proper driver, then you have to learn to drive a stick shift!” There are several good reasons behind this, one being the fact that many desirable sports models are only made available in standard. Another stems from the thought, “What would you do if you were a passenger in a stick shift vehicle and your driver became injured?” After all, this is North America where you could be a hundred miles from civilization at any given time!
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motoring I road test
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5th, and then a whopping great huge one from 5th up into top gear! Honestly, it’s like driving a 5-speed with an extra overdrive gear. It’s wonderful, and I can’t for the life of me understand why this hasn’t been done before. Well actually it has, because it reminds me of a rearengine VW 411E station wagon that I owned a decade or three back. The vehicle sported a 5-speed gearbox, but the 5th gear was designed predominately for highway cruising. The rest of the time you simply drove it as a standard 4-speed, which was pretty much the norm back in the 70s anyway. If you’ve been paying attention lately, you’ve heard of the new 7-speed automatic transmissions. In fact, 8-speed units are now becoming popular. Great, but then why did the manual gearbox get to 6-speeds and then suddenly stop? Of course, applying 7 or 8 gears raises some issues. First, where do you put all those gears, and second, how close together would the shifts need to be before it became impossible to drive? Plus there’s the fact that not everyone wants to be constantly changing up and down through the gears. It doesn’t take an Einstein to work out that the higher the top gear ratio, the lower the RPM, which equates to less fuel consumption. So why have overdrive gearboxes not been made standard within the industry? After all, wouldn’t everybody enjoy saving a little more fuel? One reason could be that taller gearing puts a lot more strain on an engine, and perhaps manufacturers see this as raising possible warranty issues. (Obviously GM must place a lot of faith in its new ECOTEC power plants.) Another is that it tends to lower one’s feeling of performance, and we live in North America where power is thought of as King! All I can say to that is … educate drivers on how to drive for economy, and teach them how to change gears properly.
‘‘
Then there’s the fact that, regardless of what some car companies have told you, you’ll get better fuel economy out of a manual gearbox than you ever will from an automatic transmission. Naturally, that’s providing you know how to drive one! Of course, this brings me nicely to my test vehicle of the week, the new 2011 Cruze Eco Sedan, because it comes as a 6-speed manual, and that’s actually a large part of what makes this vehicle so eco-friendly. Yes, the Cruze has gathered huge praise since its launch (2011 AJAC Car of the Year). Choose any model in the lineup and you’ll come away happy, but this one is rather special, and let me explain why. First, it’s powered by the new 1.4L ECOTEC turbocharged 4 cylinder which, by the way, is a sweet little engine. It also boasts something called an Automatic Air Shutter System which basically adjusts the airflow into the engine bay as and when required for engine cooling purposes. Now that is a smart idea! After all, you need much more airflow around the radiator in heavy downtown traffic than you do while cruising along the highway. That’s simply common sense, so why add to the wind resistance when you don’t need to? However, that’s not the real news with this vehicle, at least not for me. What I really like about this model is what’s attached to the 6-speed gear lever. GM must have been reading my mind, because I often go searching for another gear on the highway only to discover that aren’t any more left! Come on now, I know there are a few gear jockeys out there reading this, and I’m definitely not the first to search for a 6th gear on a 5-speed gearbox! That won’t happen with the new GM Cruze Eco Sedan because there’s a fairly long jump in gear ratios from 4th to
If you’re prepared to learn stick shift, it pays off with Best in Class fuel economy
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motoring I road test After all, most people who experienced stick-shift vehicles in their youth and had to pay for their own gas already know how to drive economically. You just change up when you feel the engine is capable of taking the next gear. At other times when you want power, you simply hold the gears for longer and let the engine rev out! Any good driving instructor could teach that in a matter of minutes. The 4-door Chevy Cruze Eco Sedan is built to appeal to those who want maximum fuel efficiency without spending a packet. My test vehicle priced out at just $21,855 including taxes and destination charges. So why couldn’t this idea work for all cars? After all, if you choose to drive a V8 Camaro, the same basic concept could be applied. In fact, this would work on just about every vehicle on the road, perhaps with the exception of the really small-engine cars, but they get pretty decent fuel economy anyway! Well, let’s get back to the car in question and see how it stacks up! Now I’d call this a good-looking car, and from the outside it appears to offer great value for money. In fact, with the stylish multi-spoke alloy rims that my test vehicle sported, I’d say that GM has excelled themselves on that point. The interior is also above what one would expect from a vehicle in this price range. The dash layout is bang up-todate in styling and could readily reside in a vehicle costing several thousand dollars more. I’ll also credit GM for some-
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thing else which has often troubled me. Coming from a detail shop background, I’ve often said the most important things to get right in a vehicle are the two items which drivers touch the most, the steering wheel and gear selector. Kudos to Chevy because these both feel better than some much more expensive vehicles I’ve driven! The seating, although cloth (which I actually prefer on hot summer days), supplies a comfortable ride and is firm enough to offer decent back support. The vehicle performs well on the road and, apart from perhaps benefitting from a little heavier steering ratio, I’d deem the vehicle a very nice drive. All in all, the Cruze Eco Sedan offers great value for money and, if you’re prepared to learn stick shift, it pays off with Best in Class fuel economy at 7.2L/100km City and 4.6L/100km Hwy. So there you have it… A little old-school thinking, coupled with modern engineering, and we’re Cruzing past gas stations with big grins on our faces. Well done GM!
Pros: Good looking and great on fuel Cons: Nothing worth mentioning Verdict: This vehicle makes so much sense
Rating
87%
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SELLING REAL ESTATE? CALEDON’S FAVOURITE HOME & LIFESTYLE MAGAZINE HAS A SPACE FOR YOU
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The Directory
BARRISTER & SOLICITOR
COLLISION & TOWING
FOOTWEAR
BOWLING
CATERING
CONSIGNMENT
DOG GROOMING
INTERIOR DESIGN
PEST CONTROL
PRIVATE SCHOOLING
PSYCHOLOGY
TUTORING
The Directory
INTERIOR DECOR
Caledon Living locations If you didn’t receive your copy in the mail, or need a spare copy for a friend, you can find Caledon Living, available free, at the following locations:
ACTON
CALEDON EAST
Leathertown Lumber 264 Main Street
Inspirations 16078 Airport Road
ALTON
Caledon Town Hall Customer Service Centre, 6311 Old Church Road
Alton Mill 1402 Queen Street Millcroft Inn 55 John Street
BELFOUNTAIN
CHELTENHAM Cheltenham Country Store 14386 Creditview Road
DUFFERIN
Belfountain Inn 792 Forks of the Credit Road
Dufferin County Museum Airport Road & Hwy 89
Sutton Headwaters Realty Inc. 792 Forks of the Credit Road
ERIN
BOLTON Aspen Fine Custom Cabinetry 19 McEwan Drive West Caruso Pizza 334 Queen Street South Forster’s Book Garden 55 Healey Road Klementine 19 Queen Street North
The Weathervane 74 Main Street
INGLEWOOD Inglewood General Store 15596 McLaughlin Road
KING CITY Rose Gallery 18 Doctors Lane
ORANGEVILLE
Mille Notte Lingerie 4 Queen Street North
Orangeville Best Western Inn & Suites 7 Buena Vista Drive
RE/MAX West Realty Inc. 1 Queensgate Boulevard
Orangeville Furniture Mono Plaza, Hwy 10
Royal LePage RCR Realty 12612 Highway 50
SCHOMBERG
Skylark Framing & Fine Art 256 Queen Street Soup Du Jour 170 McEwan Drive East
Divada Kitchens 17380 Hwy 27 The Fireplace Stop Crossroads Mall
VICTORIA Coffee Bean Café 15499 Hurontario Street
Now available to view online at
www.caledonliving.com
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