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bring on the butterflies In your garden and home décor
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4 | GoodLife • May - June 2016
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contents
10 20 30
10 Rustic Elegance 14 Rooms Gone Right 20 Rooms Gone Right 24 Bring on the Butterflies 30 Garden Fresh Flavour 34 We Like It
Beautiful butterflies
Relocated log cabin inspires design
Let there be light
A fresh take on traditional style
34
How to plant a pollinator garden
The joy of herbs
6 | GoodLife • May - June 2016
38
contents
38 On Tap 41 Box of Goodness 42 In the Kitchen
42
41
Making memories, one cake at a time
Summer Sessions
Interest in the local food movement prompts the growth of farm share boxes, for goodness sake
56
50 Portfolio 52 Beauty Spot 54 Golf 56 Travel 60 In the Crowd 65 Events
Arts, culture and outdoor events for the whole family
Angela Tucker: Do what you love
Kick-start a green beauty routine
New golf course community a rarity Course language
60
Celebration in the Highlands
Business Women’s Awards Gala Dinner Cedar Centre Hand in Hand Gala yorkregion.com/goodlife | 7
editor’s note
Editor
When writer Andrew Hind pitched me a story about creating a butterfly garden, I was immediately taken in. My perennial garden (knowingly planted and lovingly tended by a former homeowner) attracts scores of bees throughout the growing season—to the plum blossoms in spring, the bee balm in summer and the Japanese anemone in fall. But we only see the odd butterfly. Every year I see the milkweed growing along the trails near our house, I vow to collect some seeds in the fall to plant in our yard with the hopes of luring the monarchs. Perhaps this year will be the year I finally make good on that promise. Following that conversation, I started to see butterflies everywhere—in works featured in Arts Society King’s spring studio tour, in jewelry and fashion and, especially, in home décor. I gathered a sampling for this issue’s We Like It, with the thought that you might want to add some butterflies to your home, too. Also in this issue, food writer Fina Scroppo explores the growing popularity of the CSA—Community Supported Agriculture—which connects local farmers and local home cooks and fresh food lovers through weekly boxes of seasonal produce. She has also sourced recipes for some of the less familiar vegetables showing up in these boxes and at local farmers markets—such as garlic scapes and kohlrabi. Once you finish your vegetables, go ahead and indulge your sweet tooth with a treat from Aurora’s Artsy Baker—or roll up your sleeves and bake a batch of her Extreme Chocolate Lovers Cupcakes. Writer and golf enthusiast Chris Traber tours the just-opened Lebovic Golf Club, a Doug Carrick-designed course located on 150 acres of rolling Oak Ridges Moraine at Leslie Street and Bloomington Road and offers a fun look at “course language.” Plus we offer ideas for arts, cultural and recreation events right here at home. I hope you enjoy this issue. We’ll be back in July. In the meantime, you can find us at yorkregion.com/goodlife.
LEEANNWATERMAN Editor
follow us @goodlifeyork | www.yorkregion.com/goodlife
Contributors
goodlifeeditor@yrmg.com
Lee Ann Waterman
LESLEEMASON
writer
Leslee Mason is a writer and editor whose work has appeared in a number of newspapers and magazines, including the Toronto Star, Today’s Parent and Best Health. A transplanted Torontonian who has called the Newmarket area home for the past 10 years, she says her favourite assignments are typically the ones that have a local focus.
8 | GoodLife • May - June 2016
JIMCRAIGMYLE photographer
Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993, shooting stock photography. Much of his commercial work is represented by Corbis.
FINASCROPPO food writer
Author of The Healthy Italian cookbook and an awardwinning writer and editor, Fino Scroppo’s recipes and cooking prowess have been featured on numerous TV shows, radio programs and in magazines and newspapers across the country. Over the past 20 years, she has enjoyed working with cookbook authors and produced special-interest cooking publications that have featured the works of many celebrity chefs. Visit her at thehealthyitalian.ca.
CHRISTRABER writer
Chris Traber began his career as a sports reporter with the Toronto Sun and United Press International. His work has appeared in the Globe & Mail, Toronto Star and the New York Times. He has authored and co-written several books on diverse subjects, including golf, vegan cooking and the history of popular music in Canada. During his decade-long tenure as a Metroland reporter and feature writer he was the recipient of numerous Canadian and international journalism awards.
ANDREWHIND writer
Andrew Hind is a freelance writer specializing in travel, lifestyle and history. The author of 17 books (most recently Sherwood Inn: 75 Years of Memories), he is currently planning a book about ghost towns in Parry Sound District. Follow him on twitter @discoveriesAM.
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we like it
Beautiful Butterflies BY LEE ANN WATERMAN
Butterflies—long appreciated as a symbol of transcendent change and for their graceful beauty—are having a moment. This season, we’ve found butterflies inspiring local artists, stocked in home décor stores and websites and gracing jewelry and clothing. For even more butterflies—and a healthy garden—read our article on attracting these important pollinators to your property on page 30.
Artist and curator of Gallery Solo in King City, Grazyna Tonkiel studies and draws local butterflies, creating detailed pencil drawings on board and gold leaf. $250 to $2,500 for original works | Gallery Solo, gtonkiel.com
Adding vintage charm to your home or office couldn’t be simpler with these high-quality printable downloads of detailed butterfly drawings. $13 for 4 etsy.com/ca/shop/ uniquelygiftedart
10 | GoodLife • May - June 2016
A throw pillow or two to introduce butterflies to your living space — indoors or out. Oversized (60-cm or 24-inch square) pillow cover | $44.50 | Indigo Lumbar pillow | $47 | wayfair.ca Outdoor pillow | $180 | wayfair.ca Square pillow | $90 | wayfair.ca
Called Spring Papyrus, these large prints (95 by 65 cm or 37 by 26 inches) are hand embellished with gold accents and available in a variety of frames. $579 | Niche Decor This glass teapot with integrated stainless steel infuser makes it easy to brew your favourite loose-leaf teas. $39.50 | Indigo
Richly-hued yet translucent butterflies grace this Lord & Taylor scarf. $38 | Hudson’s Bay
Add a little whimsy to your summer suit with this butterfly print tie. $22 | Hudson’s Bay
The rose gold butterfly embroidery is an unexpected detail on these classic Sophia Webster black suede flats. $395 | Hudson’s Bay
A new take on the classic Keds sneaker. $55 | Hudson’s Bay, shoe stores
Top your springtime tables with these butterfly salt and pepper shakers in a nickel-plated metal finish. $29 | birchlane.com
Ensure butterflies and flowers in your garden all season long with this ceramic garden globe $130 | wayfair.ca
Award-winning Newmarket artist Madelaine Fedeorwich uses acrylic and watercolour paint to capture the vibrant, colourful and sometimes offbeat perspective of the world around her— including butterflies. Fleeting Moment oil painting | $180 squashedtoad.etsy.com A vibrant, eye-catching butterfly pattern graces this handmade watch strap. $110 | Hudson’s Bay yorkregion.com/goodlife | 11
we like it
A vibrant print front panel meets a light and soft linen back in this fashion-forward T-shirt. $29 | Joe Fresh, Loblaws, Real Canadian Superstore
Available in a variety of saturated colours, these iron butterflies can also be used as trivets $10 | Pathways to Perennials, Kettleby
Available in black or white, this print sheer T-shirt features a ribbed crew neck and rounded high-low hem. $24 | Joe Fresh, Loblaws, Real Canadian Superstore
This drapey boat-neck T-shirt features butterflies in a burnout pattern and is available in dusty blue, khaki, blush and dusty pink. $16 | Joe Fresh, Loblaws, Real Canadian Superstore
Iron butterflies $4 to $12 Pathways to Perennials, Kettleby
Introduce butterflies in small doses at your front door or go big with a large area rug for your family room or bedroom with this vibrant rug available in a range of sizes. $56 to $978 | wayfair.ca
Inspired by flowers and butterflies, Swarovski’s Eden jewelry line radiates romance. With a stunning waterfall shape, the rhodium-plated necklace features a mix of crystal cuts and silhouettes, while the bangle features an on-trend skinny silhouette. bracelet, $145 necklace, $399 available at select local jewellers, swarovski.com
12 | GoodLife • May - June 2016
The celebrated “Birds & Butterflies” wallpaper pattern by Schumacher is derived from a hand-printed wallcovering from the 1960s. Colourful creatures take wing amid a black and white gesture drawing. $592 for a double roll fschumacher.com or through designers
yorkregion.com/goodlife | 13
home tour|Aurora
14 | GoodLife • May - June 2016
legance RUSTIC Relocated log cabin inspires design B Y LES LE E MA S ON PHOTOGR APHY B Y JI M CRA I GM YLE
“Everyone congregates in the kitchen,” says Karrie McFee. A large table featuring plenty of seating and an island with bar stools ensures that there’s always a place for people to park.
Though it’s sometimes thought of as a suburban community, Aurora is home to a surprising number of charming older neighbourhoods. And while many of those older homes are cherished for their beautiful lines and distinct character, few are arguably quite as unique as the one lived in by homeowners Karrie and J.B. McFee. Originally a farmhouse built around 1912, the two-storey dwelling has had a number of rooms added to it, including the kitchen and master bedroom. But the most unique add-on is no doubt the log cabin located at the back of the house. “That’s my family room,” laughs Karrie McFee, owner of Inside Out, which specializes in interior decorating as well as floral design. Already there when the family moved in 19 years ago, the cabin is more than 200 years old. “It was someone’s cottage in Kincardine, apparently,” explains McFee. “They took it apart and reassembled it as an addition to the house in 1972.” It’s a beloved space and where the family, which includes daughter Rylie, 19, and son Dylan, 16, spends much of their time when at home. The cabin is used both for everyday activities such as TV watching, as well as special occasions, including Christmas, says McFee. The kitchen area, which opens up from the cabin, is equally well used. “Those tend to be the two rooms that we’re in the most,” says McFee. Like the family room, it’s an addition that came with the house, but McFee says a lot has been done to improve the look and functionality of the space. Ten years ago, the couple added an island and replaced the existing floors with antique barn board. Substantial changes were made in 2014, and included turning an awkward powder room into a pantry and updating the kitchen cabinets. “None of the kitchen’s original elements seemed to mesh with the cabin so when we redecorated and redid everything that was the goal,” says McFee. For example, along with the style of the custom cabinets, an antique finish helps tie the two spaces together. “I wanted that antique feel to it so that’s why we have the two inset cabinets finished that way.” »
yorkregion.com/goodlife | 15
home tour|Aurora That clever blend of old with new is a design choice that can be seen throughout the house, including in the bedrooms. Take daughter Rylie’s room, located in the original part of the house. There, carefully chosen new pieces mesh beautifully with the architecture of the small space. “Everything is new—there’s nothing antique, but that was the look that I was going for,” says McFee of the room. For example, a TV-style tray from Pottery Barn features a rustic iron look and works perfectly as a pretty alternative to a traditional bedside table. A second bedroom belonging to son Dylan is also located in the original part of the house, where all the rooms are on the smaller side. Its biggest issue was its lack of closet, says McFee, who adds that an awkward shape and an old fireplace chimney that jutted from the wall, didn’t help. To address the various issues, McFee turned to a local contractor to create builtin storage. “It still looks like it’s a piece of furniture,” she says, noting that Dylan now has all the storage he needs, including room for clothes and books. The built-in is another example of a new piece designed to be right at home with existing elements. McFee describes the look as elegant with a touch of rustic. While choices that lean toward the traditional may suit the log cabin and the house overall, McFee doesn’t believe the home needs to be filled with antiques. “Keeping a cleaner line without it being too modern has been my rule of thumb,” she says. That approach, coupled with a classic colour palette that includes black, off-white and various reds and shades of green, has helped the look of the house to cohesively evolve over the years. “We’ve done so much to it in the last 19 years—it has come such a long way, but there’s always more to be done,” McFee says of her home. “It’s a constant work in progress.” »
16 | GoodLife • May - June 2016
yorkregion.com/goodlife | 17
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18 | GoodLife • May - June 2016
office@dejongdesign.com 403.640.9440
SOURCES Overall look: Karrie McFee, Inside Out, J.B. McFee Construction Co. Inc. Kitchen Cabinets: Aurora Kitchens Backsplash: Saltillo Kitchen table and chairs: Irvine Robinson Interiors Lights above island: Restoration Hardware Paint: walls, Navajo White, Benjamin Moore; trim, Pointing, Farrow & Ball Log cabin Sofa: Rawhide International Large lanterns, chairs and loveseat: Irvine Robinson Interiors Girl’s bedroom Bed: saturday afternoons Bedding, shag rug: Serena & Lily Bench: Bouclair Chandelier: Pottery Barn Paint: First Crush, Benjamin Moore Boy’s bedroom Contractor for built-in: Rick Jones Bedding: saturday afternoons and Pottery Barn Bed: Munro’s Furnishings w Rug: saturday afternoons Paint: walls, Revere Pewter, Benjamin Moore; cabinet, Wickham Gray, Benjamin Moore
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rooms gone right|kitchen
LET THERE BE 20 | GoodLife • May - June 2016
LIG
“
I have always read a lot of home magazines and tune in to the interior design shows and one thing I have always found is that white kitchens are always in. I had never had one, so during the decision-making process, we decided to go for it.” – Charlene Campbell, homeowner
IGHT
BY TRACY SMITH The start of a renovation might be everyone’s idea of a birthday celebration, but Charlene Campbell decided the gift of a design consultation was just what she wanted—and her kitchen needed. Dan and Charlene Campbell had lived with their dated kitchen for 10 years before they decided it was time for an overhaul. Wood—on the cabinets, flooring and furniture—overwhelmed the space. And what they had once thought of as quirks were now annoyances—including a lack of outlets in the island, a very small pantry and a space-hogging decorative plate rack. A home décor enthusiast, Charlene was indecisive about the right course for the renovation. What colours would work best in the space? Would paint revive the existing cabinets or should they start fresh? Could they knock down the wall between the kitchen and the dining room? After that initial birthday design consultation with owner Jean Bisnaire and décor consultation Jordana Eisen, the Campbells hired the team at Niche Decor to transform the space. The result? Dark and dreary to light and bright. Replacing the dated wood cupboards with new painted cabinetry gave the space a fresh, airy and contemporary feel. Although the footprint is essentially the same, the overall impression is a much larger, inviting space. “I just love the whole thing,” Charlene says. “It is the same shape as my old kitchen, but so much better, transformed and so beautiful. It has everything I need, exactly where I want it. Couldn’t ask for a better birthday present!” » yorkregion.com/goodlife | 21
rooms gone right|kitchen STYLE GOAL “I gravitate to a style similar to Restoration Hardware—classic and comfortable,” says homeowner Charlene Campbell
RENOVATION CHECK LIST Updated look and feel Better use of space Large sink to accommodate roasting pans, etc. Electrical outlets in the island
SPLURGE New cabinetry
SAVES Making only minor changes to the layout Using existing microwave and dishwasher Painting barstools to reuse in the new design Getting a great deal on kitchen faucet online
SOURCES Design, product selection, renovation, project management: Niche Decor, Aurora Backsplash tile: Tilemaster, Aurora Kitchen: Kamal, Prestige Wood Design Inc., Newmarket Painting: Patrick Davies Painting, Aurora Paint: cabinets, Benjamin Moore Intense White OC-51; island, Benjamin Moore Chelsea Gray HC-168; walls, Benjamin Moore Revere Pewter HC-172
Benjamin Moore Revere Pewter HC-172
Benjamin Moore Chelsea Gray HC-168
Benjamin Moore Intense White OC-51
Before 22 | GoodLife • May - June 2016
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yorkregion.com/goodlife Family Owned. Proudly Canadian. | 23
rooms gone right|master bath
A fresh take on traditional style BY JENNIFER ROMANO | PHOTOGRAPHY BY JIM CRAIGMYLE
24 | GoodLife • May - June 2016
Karlene and Jeff MacDonald waited 20 years for their dream master bath. It was the last room in their house to be decorated, so Karlene had plenty of time to think about what she wanted in a dream bathroom—and it wasn’t builder beige. “We waited to decorate our master bath because it’s a room that’s tucked away upstairs, in our bedroom. No one ever sees it,” Karlene says. “It was boring with builder basics, an oversized shower and awkward tub that I couldn’t be in comfortably.” After gathering an archive of inspirational images over the years, Karlene enlisted the help of designers and owners of Lumar Interiors, Luisa Maringola and Marisa Lupo, to help turn the master bath into a elegant retreat with a fresh take on traditional style. The footprint had to change to make it a functional place for the MacDonalds to get ready in the morning. The 96-inch shower took up too much space and was reduced to a manageable, yet still large, 60 inches. The basic, general-purpose tub was replaced with a deep soaker tub. The new layout gave Maringola and Lupo a chance to get creative with cabinetry. “Since the bathroom is shared by Karlene and Jeff, we brought in a double vanity with lower
storage,” Maringola says. “We also added a deep built-in armoire next to the shower for towels and linens, as well as a more narrow cabinet next to the entrance to accommodate toiletries and cosmetics.” From the grey and white carrara and venatino marbles to the herringbone tile in the shower and the walls’ trim appliqué, the design is anchored with many traditional elements. However, elegance makes a statement in the ornate crystal chandelier that delicately hangs over the soaker tub, the crystal wall sconces that frame the vanity, the vintage glass doorknobs and the silk drapes that cascade from the window. “The little details make for interesting design in this master bath,” Maringola says. “In the shower, we created a unique feature wall using patterned tiles that look like framed art.” The intricate patterned wall is easily visible through the glass shower doors, making it the focal point of the room. Also visible in the bathroom mirrors, it creates an elegant backdrop when using the vanity. Traditional faucets and a rain shower cascading from the ceiling complete the space. “We hardly went into our master bath before and now we are all using it,” says Karlene. “We love it.” » yorkregion.com/goodlife | 25
rooms gone right|master bath
STYLE GOAL Calm and elegant
MUST HAVES • Soaker tub • Chandelier • Custom cabinetry • Ceiling shower • Crown moulding
FAVOURITE FEATURES Tile feature wall: White and grey tile laid out in herringbone style create instant visual interest. By framing the pattern, the feature wall becomes a piece of art. Crystal chandelier: Hung low over the tub and set on a dimmer, it sets the mood for a relaxing soak.
RENOVATION ADVICE Luisa Maringola advises that there’s always room for things to go wrong in renovations, so it’s important to create a team with a designer and contractor that you can trust to deal with any unforeseen surprises. Work with people who have experience, are reliable and see your vision. Your home is your sanctuary and renovating can be personal and emotional, so choose a team that you feel comfortable being around day in and day out.
SOURCES Soaker tub, toilet, sink, showerhead, faucets: Wolseley Canada, Maple Tile: Ultimate Stone, Woodbridge Custom cabinetry: Selba Kitchens, Concord Custom drapery, mirror, chandelier, sconces, artwork, accessories: Lumar Interiors Paint: Benjamin Moore 2111-50 Stone Harbour
The little details make for interesting design in this master bathroom. In the shower, a unique feature wall using patterned tiles that look like framed art. 26 | GoodLife • May - June 2016
Benjamin Moore Stone Harbour 2111-50
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STUNNING CENTURY ON 10 ACRES Immaculate 2 Storey Century Home Located On A Gorgeous High Dry 9.9 Acres Wooded Parcel W/Walking Trails. This Beautiful Updated Home Show True Pride Of Ownership! Approx. 3800Sqft Including A 1400Sqft Glass/Brick Enclosed Wrap Around Porch W/Radiant Floor Heat, Family Room W/ Wood Stove, Workshop Area & Access To 2.5 Car Garage & Detached Drive Shed. Numerous Updates In The Home Including A Bright Beautiful Kitchen W/Centre Island, Mennonite Stove, 9Ft Ceilings, Bamboo Flooring, & Two Additional Fireplaces. Master Feat. His/Her Closets & Large W/I Closet, Updated 4Pc Bath W/Jacuzzi Tub & Sep. Shower. Metal Roof, Premium Location W/ 7,000 Mature Oaks & 5 Minutes To Keswick & 404 - $869,900
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28 | GoodLife • May - June 2016
F I N E H O M E S O F Y O R K Yo u r L o c a l R e a l E s t a t e G u i d e
QUAINT CALEDON A Collection Of 10 Custom Designed Luxury Homes To Be Built On Large Estate Lots From 1.5 To 3 Acres Backing On to Protected Conservation Lands. 12 Models To Choose From. Book Your Appointment Today. From $1,475,000 JUDITH VARGA, BROKER • 905-715-9414 & 905-731-2000 ROYAL LEPAGE, YOUR COMMUNITY REALTY BROKERAGE
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CIRCA ‘1930’ CHARMER What a great place to raise your family! This handsome Aurora brick home offers a mature 54’ x 179’ in-town lot, conveniently located an easy walk to the GO station for your Toronto commute and handy to Yonge Street amenities. The interior boasts lots of hardwood floors, french doors, stained glass and period trim. The spacious enclosed south-oriented porch expands this home’s square footage. The main floor kitchen walks out to a large deck for bbqs and entertaining. Upstairs are 3 bedrooms and full bath. The ‘stand-up’ basement provides lots of storage space and the detached garage gets your vehicle in ‘out of the weather’. The gas furnace and central air were updated in 2013. This wonderful home is yours for $799,900.
MARION L. CARCONE, SALES REPRESENTATIVE • 905-727-1941 REMAX HALLMARK YORK GROUP REALTY LTD., BROKERAGE. marioncarcone@gmail.com
VIEW THIS LISTING AT www.MarionLCarcone.com
2016 HOME TOUR Take a glimpse into Georgina’s history and love of the waterfront for one day only on Saturday, June 11th – 8 unique private homes open to ticket holders. Tickets: Team Peroff, 277 The Queensway S., Village Traditions and Business Services or call the Georgina Community Food Pantry at 905 596-0557. STEVE PEROFF, SALES REPRESENTATIVE • 905-476-3131 KELLER WILLIAMS REALTY CENTRES, BROKERAGE
www.realestatekeswick.com
PRIME LOCATION, AMAZING VIEWS Gently rolling hills combined with magnificent views make this property a blank canvas for your dreams. Several building locations overlooking ravine & mature trees give you the opportunity to build your own exclusive estate. 4000 sq. ft. clear span concrete/ steel building perfect for many uses. Ideally located minutes from Newmarket & Hwy 400 south of Hwy 9. Exclusive Listing. JIM BARRON, BROKER OF RECORD • 905-841-4321 J.J. BARRON & ASSOCIATES REALTY INC. BROKERAGE. jimbarron@jjbarronrealty.com
VIEW THIS LISTING AT www.jjbarronrealty.com
yorkregion.com/goodlife | 29
garden|butterflies
Bring on the
Butterflies How to plant a pollinator garden
BY ANDREW HIND
Butterflies (like bees, moths, flies, wasps, hummingbirds and even some bats) transfer pollen from one flower to another and are essential to the development of blooms, fruit and seeds. They are vital to maintaining a healthy ecological balance. Butterflies, therefore, are welcome in any garden. But like most guests, they’ll stay longer if you’re a good host. 30 | GoodLife • May - June 2016
“When designing a butterfly garden you have to have two types of plants,” says Murray Ogilvie, who has a pollinator garden in his yard and who, with his wife, Joanne Brown, designed the butterfly garden at Doane House Hospice in Newmarket. “You need nectar plants for the butterfly to feed upon, but you also host plants where eggs are laid and upon which the hatched caterpillars eat.” Butterflies, like bees and hummingbirds, dine on nectar in flowers. But not all flowers are created equal. Butterflies are most attracted to purple and yellow flowers and prefer simple open blooms that allow easy access to nectar. Most importantly, they prefer old-fashioned varieties over modern hybrids (breeding hybrids creates gorgeous flowers, but usually less nectar). Many wildlife biologists recommend growing native plants if you’re interested in attracting butterflies to your garden. This is because for
centuries, butterflies—as well as other pollinating insects and birds—have evolved along with indigenous plants naturally dependent on them for their habitat and survival. For an example, look no further than the monarch butterfly. “Monarch butterflies will feed on any plant, but will only lay eggs on milkweed,” explains Ogilvie. “The fact that milkweed were once considered a noxious weed and were widely exterminated had catastrophic repercussions on the monarch butterfly population. They had nothing to lay their eggs on, and so numbers plummeted.” It’s important to include both annual and perennial plants to provide blooms from spring to late fall, providing pollen and nectar sources throughout the season. For this reason, it’s best to select varieties with long bloom periods. “Ideal flowers include rue, sage and Queen Anne’s lace for swallowtail butterflies, joe-pye
weed, purple cone flower, cardinal flower,” explains Ogilvie. While most people just think of flowers when it comes to attracting butterflies, don’t overlook flowering trees and shrubs. Hydrangea, lilac, potentilla, privet, rhododendron, rose of sharon, sumac and summersweet all produce plenty of nectar for butterflies. In addition to nectar, butterflies need fresh water for sustenance. Butterflies, like all insects, need to hydrate so consider adding a birdbath. Although they are happy with plain old water, butterflies really like mineral water—but not the kind you’d serve your human guests. Fill a shallow pan with sand or gravel and wet the sand or gravel well. Butterflies can suck the water right out of the sand or off the rocks, and minerals that come off the sand/gravel make it an energy drink. In either event, make sure to change the water daily. »
yorkregion.com/goodlife | 31
garden|butterflies
“
Like any garden, a butterfly garden can be a work in progress over a number of years.”
Butterflies don’t generate their own body heat. Instead, they bask in the sun until they are warm enough to go about their daily tasks. Provide a resting spot—a flat stone, tile or garden ornament—placed in the sun for butterflies to bask and absorb heat to raise their body temperature. Just about any sunny spot will make them happy, though butterflies seem to prefer light-coloured stones for sunbathing. If the sandy watering hole described above is in the sun, butterflies will use it for both basking and drinking. All animals require shelter and butterflies are no different. They like to stay out of the wind, so try to place your flowers, host plants and especially the basking site in an area that’s sheltered by a fence, building or hedge. Leave dead trees, rotting logs, brush and mulch to provide protection from weather and predators. Such spots will also provide areas for soil nesting and overwintering sites. There are lots of ready-made butterfly houses available on the market, but research shows butterflies rarely use them. To make your own butterfly house, simply stack some firewood among or near flowerbeds; butterflies will congregate in the hollows between. Finally, to encourage butterflies—and indeed a healthy ecosystem allaround—it’s best to garden as naturally as possible. Avoid using chemical pesticides and fertilizers, as well as botanical insecticides. Spot spray instead of broadcast spray and use predatory insects if possible or remove pest by hand. “Don’t get overwhelmed, just get started,” says Ogilvie when asked how he would recommend someone begin a butterfly garden. “You can get bogged down in all the plant varieties and in trying to make the perfect butterfly haven to start. You don’t need to. You’re better off just doing something, maybe start with a few plants and build from there. Like any garden, a butterfly garden can be a work in progress over a number of years.” Butterflies are vital to eco-systems in which they live, but sadly are in dramatic decline. By designing a yard that’s attractive to these stunning winged-insects, you’ll not only boost the beauty and vibrancy of your gardens but also will be assisting in ensuring butterfly populations—and by extension, our environment—remains healthy. It’s win-win. Resources: Canadian Wildlife Federation - Wild About Gardening North American Pollinators Protection Campaign (NAPPC) Monarch Watch
32 | GoodLife • May - June 2016
New!
Plants for a butterfly garden
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Nectar sources: alyssum, aster species, bee balm, black-eyed susan, blazing star, butterfly weed, fennel, goldenrod species, grey-headed and purple coneflower, lavender, nasturtium, parsley, salvia, spicebush, spotted joe-pye weed, thyme, turtlehead, yarrow, zinnia Host plants: (depend largely on the specific butterfly species): aster species, big bluestem, birch species, blue vervain, butterfly weed, common milkweed, poplar species, swamp milkweed, willow species goldenrod
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yorkregion.com/goodlife | 33
FRESH FLA EN
GAR
JOY O F H ERB S
UR
the
VO
D
garden|herbs
BY ANDREW HIND
Herbs are a joyful addition to any garden—and any kitchen. Fresh herbs add visual appeal to a plate and infuse aromatic and bright flavours into just about any dish. Best of all, they are no-fuss plants, requiring so little care for so great a reward. People are catching on to the joys of fresh herbs grown in their own garden. Ian McCallum, manager at Woodhill Garden Centre in Thornhill, has seen sales of herbs explode in recent years. “With increased interest in organic food and locally sourced food, more and more people are getting into gardening and growing their own food. They often start with herbs because of how easy they are to grow, then moving into a broader range of fruits and vegetables,” he explains. Lynne Antonangeli, who owns Leslie Gardens in Queensville with her husband Angelo, agrees. She, too, has noted an increase in herb sales over the last decade. 34 | GoodLife • May - June 2016
“Families with small children get into growing herbs a lot as a way of teaching kids where their food comes from,” she says. “I think cooking shows on television might also play a role. People are getting more adventurous with cooking and are hearing from experts the value of fresh herbs in a meal.”
Growing herbs
There are dozens upon dozens of herbs available. Where to start? Choosing which herbs to grow in your garden will depend on a number of factors, including what you like to cook with and how much space you have to grow herbs. Bear in mind that some are annuals and some perennial, meaning they will return year after year.
Growing herbs is easy. They require little in the way of maintenance and are relatively hardy. “Sun is the main criteria. They all need full-sun, which means six hours of sunshine in the sunniest spot you can find. They also prefer well-drained soil, which is why a lot of people grow them in containers on balconies, decks or terraces. Never over-water herbs as this will rot off roots and kill them. Instead, let the soil dry out before watering thoroughly,” he advises. Once planted, don’t be concerned with a lot of fertilizing. Herbs that are overfertilized grow too quickly to the detriment of flavour. Insects are rarely a problem. You may get aphids, but they can be easily washed off. Mildew may occur; simply chop out the infected leaves. “Harvest herbs as you need them. Pick off an entire branch rather than just a leaf as you want to encourage growth to new branches. Be sure to harvest before blooming or pinch-off the bloom to get the best flavour,” Antonangeli recommends, noting that the oil content in the leaves is greatest as the herb matures and nears bloom.
Dry or freeze? Freeman Herbs shares the best methods for preserving some of your favourite herbs.
Basil
Freeze leaves whole or chopped in small sealable bags, laid flat
Dill
Dry seeds, freeze leaves
Preserving herbs
If your garden is bursting with fresh herbs, why not preserve some for a time when things are not so green. It’s a great way of enjoying the bounty of your garden and the savoury flavoring of herbs year-round. There are several ways to preserve herbs, each with its own benefits. Pick the method that suits your needs or experiment with them all.
Rosemary
Dry on stem, pull off for storage
Drying
Our pioneer ancestors would have tied herbs into bunches and hung them from the attic rafters. Even today, drying is often the best method for preserving herbs because it is quick and easy, and some herbs, like oregano, are more flavourful when dried. The most important thing for successfully drying herbs is location. The place where you hang herbs for drying has to be dark and warm. Total darkness is not necessary, but it’s essential to keep herbs away from direct sunlight to retain their colour and essential oils. There should also be good air circulation, as moisture will lead to mould. Make bunches by cutting the stems long enough to tie with string or rubber bands, about a dozen stems per bunch. Too many stems will lead to poor air circulation, preventing drying and encouraging the growth of mould. Drying will take four to 14 days, depending on the type of herb and the warmth and humidity of your drying area. » Herbs can also be dried by laying them on screens (a well-washed window screen will do), a useful method for herbs too small to tie into bunches. Lay them thinly so air can circulate freely. You may need to stir or toss them every day to ensure even drying and prevent mould. The quickest way to dry herbs is in the oven, says Andy Whelan, sales manager at Freeman Herbs, Canada’s largest dedicated herb grower. Put your oven on the lowest heat setting and dry herbs in a single layer on a mesh rack or foil-lined sheet for two to four hours. You will know when your herbs are dry when they are crispy and break easily. Store dried herbs in airtight jars or plastic bags, away from light, heat and moisture. Do not crush leaves until using them. “Use dried within six months to a year for best flavour,” Whelan recommends. “Crush them between your fingers to release the flavour. Dried herbs are stronger in flavour than fresh, use in recipes one part dried to three parts fresh.”
Freezing
Freezing is a popular way to preserve culinary herbs because it’s convenient and fast. The leaves retain their colour and flavour, as well as most of their nutritional value. Indeed, freezing is an ideal choice for preserving delicate herbs such as parsley, basil, tarragon and chives Fresh, chopped leaves can simply be packed into plastic bags and labelled before frozen. Herbs can last as long as a year in the freezer. Alternatively, put finely chopped leaves into ice-cube trays and top off with water. An average cube holds 15 mL (1 tbsp) of chopped leaves and 15 mL (1 tbsp) of water. Flowers and leaves such as mint are particularly attractive frozen individually in ice cubes for drinks. Use as you would fresh herbs.
Tarragon
Best fresh, but leaves can be frozen on the stem
Parsley
Freeze leaves; Italian parsley is better for this
Bay Dry
Oregano
Dry leaves while still green
Sage
Dry leaves whole on or off stem, pull off for storage
Thyme
Dry or freeze whole stem segments
Chives
Best fresh, but can be frozen; snip into pieces first
yorkregion.com/goodlife | 35
AM ROOFING – EXPERTS FOR OVER THREE GENERATIONS Your home is your largest investment. A properly installed roof with a lifetime warranty is the single best way to protect it.
Andy Kamrath, General Manager
“CURB APPEAL” Visually, your roof is the first thing people notice when they approach your home. It’s a major design element that takes up a sizable amount of real estate and sets the tone for what lives inside the home. With a stunning palette of colours and multitude of architectural details, a home’s roof will complement the brickwork or siding and give dimension to your home’s visual appearance. But a poorly maintained roof delivers just the opposite impression and portends trouble ahead. “THE BIG JOB YOU NEED TO GET DONE NOW!” Curling and missing shingles or crumbling granules put you on notice that it’s time for a roof replacement. Even the tiniest of perforations in a roof can spell disaster that
can amount to thousands of dollars of damage inside the home and pose serious health risks if black mold sets in as a result. A roof replacement is undoubtedly a big-ticket home repair that no homeowner wants to tackle, but arguably, it is by far the most vital. The reason? Because “water always wins.” Repairing from the exterior at the first sign of wear is far wiser than tackling an expensive interior job after the damage is done. Water damage requires tearing out messy drywall, insulation and framing, replacing it and then redoing the roof anyway. “ALWAYS HIRE A ROOFER WITH A PROVEN TRACK RECORD” AM ROOFING is a third generation familyowned company that has been in business
since 1956, which means you can trust that the job will be done professionally and your roof’s warranty will be honoured. “SIXTY YEARS IN THE BUSINESS” “Fifteen to twenty new roofing operations spring up every year,” says owner Tim Demers. “They last on average about three years before folding. But we’re not going anywhere. We’ve been around for sixty years and we take pride in our work. Every employee is groomed from the ground up. I care about my employees and my employees care about my customers. It’s a big circle.” “COMMUNITY INVOLVEMENT” AM Roofing’s commitment to that statement spills over into their community involvement in all five of their locations from Collingwood, Barrie and Guelph to London and Owen Sound. “We’re members of the local Chambers of Commerce, and we’re actively involved in charitable work,” says owner Demers “I care about my employees and my employees care about my customers. It’s a big circle.”
The family-owned company regularly donates resources to Habitat For Humanities and has even shingled roofs for struggling families, such as Keith and Eve Binns in Innisfil who last year were experiencing crippling financial burdens due to a young child’s cancer treatment. “Everybody’s got something going on in their life,” says Demers, a devoted father who understands the effects of personal adversity. “My own son was born prematurely. AM Roofing sent a ten-man crew to the Binn home and completed the job in a single day. “Everyone donated their time and worked that job for free,” says Demers. “The team initiated that effort themselves because they cared. It’s really part of our company’s culture. We’re a big extended family. You’re only as good as the people who work for you and I have amazing crews.” AM ROOFING LTD., QUALITY ROOFERS YOU CAN COUNT ON. Call 905-895-1100 for estimates www.amroofing.ca
in the kitchen|Artsy Baker
one cake at a time Antonella Cellini, owner of Artsy Baker in Aurora
MAKING MEMORIES BY C AT H Y H I L LA RD | PHOTOGR APHY B Y NAOMI HI LTZ
As a child, Antonella Cellini never had a birthday cake of her own. So she vowed that when she had children, she would let them have any cake they wanted. Fast forward to 2016 and she is running the highly successful Artsy Baker in Aurora, supplying custom cakes for not just birthdays, but weddings, corporate events, religious functions, graduations, bat and bar mitzvahs, even divorces. And nothing is off limits in terms of theme or occasion. “We have some pretty interesting requests,” she says. A self-taught baker, Cellini never envisioned herself doing it as a business. But she always had a strong work ethic and a desire to make people happy. She started out baking cakes for family
38 | GoodLife • May - June 2016
and friends about 14 years ago, playing with her creativity and enjoying their reactions. “It must have been hundreds of cakes,” explains Cellini, “and my husband said to me one day, “Hey you’ve got to slow down or at least cover your costs, all that money you’re spending.’” “I wasn’t looking to make money,” says Cellini, who remembers the day someone other than family or friends called and asked how much she charged. “I pushed the mute button and said ‘They want to buy a cake!?’” From there, things started to spiral and she was soon running a business from her house. “I was able to do my favourite thing, which was to be a mom, but still do something creative and interesting that was mine, it was empowering,”
she says, adding that she would often be up until 4 a.m. decorating her cakes after the family went to bed. Cellini and her husband, Pino, renovated their kitchen and then the basement twice to accommodate what was quickly becoming a serious operation. “My kids weren’t allowed in the basement. They thought that all moms worked in their basements,” she laughs. As Cellini worked on her cakes, she found she was having issues with the fondant icing she was using, so she decided to create her own. Pleased with her product, she called every company she could think of to market it. It paid off and Metro gave her her first break by putting it on its shelves.
EXTREME CHOCOLATE LOVERS CUPCAKE Makes 24 cupcakes
METHOD
INGREDIENTS - CUPCAKES
INGREDIENTS - GANACHE
500 mL (2 cups) granulated sugar
250 mL (1 cup) semi-sweet chocolate chips
430 mL (1-3/4 cups) all-purpose flour
125 mL (1/2 cup) heavy cream
180 mL (3/4) cup cocoa powder
Chocolate buttercream frosting
7 mL (1-1/2 tsp) baking powder
250 mL (1 cup) unsalted butter, at room temperature
7 mL (1-1/2 tsp) baking soda 5 mL (1 tsp) salt 2 large eggs 250 mL (1 cup) whole milk 125 mL (1/2 cup) canola oil
500 mL (2 cups) powdered sugar 5 mL (1 tsp) vanilla 250 mL (1 cup) semi-sweet chocolate chips, melted and cooled to room temperature
10 mL (2 tsp) vanilla 250 mL (1 cup) boiling water
As the demand for her cakes increased, so did the demand for nut-free cakes. Realizing she needed to have a guaranteed nut-free facility, Cellini moved her operation to a location on Industrial Parkway in Aurora in 2011. But things didn’t stop at nut-free. As other allergy requests started to roll in, Cellini responded to the demand and started making gluten-free, dairy-free, egg-free and even sugar-free cakes. “It is kind of insane with all the allergies out there, but it is satisfying as a mom to be able to provide cakes for kids with allergies,” she says. Tweaking her fondant recipe to make it work across all allergies became a natural progression for Cellini. Allergen-free, kosher and vegan, it is manufactured in its own production facility in Aurora, run by her husband, which supplies su-
Preheat oven to 350 F. Line muffin tins with paper liners. Set aside. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don’t over mix. Fill liners about half full with batter. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and cool completely on wire rack before frosting. While cupcakes are cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. To make the chocolate ganache, place chocolate chips in a medium bowl. Heat cream in a small saucepan over medium heat just until it bubbles around the edges (or you can heat it in the microwave). Pour cream over chocolate chips. Let mixture stand for 30 seconds, then stir until chocolate melts and a smooth ganache comes together, about 1-2 minutes. Place frosting in a pastry bag. Spoon ganache onto the centre of the cupcake. Spread to the edge of the cupcake. Let the cupcakes sit until the ganache firms up, about 5 minutes. Pipe chocolate buttercream frosting over the ganache. Decorate with mini chocolate chips or other garnishes, if desired.
permarkets and food outlets across the country. The last four years have seen Artsy Baker really take off, with celebrity cakes, a television show on Rogers, and even bigger premises on Industrial Parkway. As well as custom cakes, Cellini and her staff make doughnuts, cookies and cupcakes, which can be bought in store or at a growing number of outlets nationwide. They also run parties and classes, demonstrating simple techniques using just the contents of a cutlery drawer. “Groups come in and have a lot of fun,” says Cellini. “You can have all these crazy cakes and still make them look professional. “I love the fact that people can come in here and request anything and we don’t say no. The only stipulation is that it has to be nut free, as our facility is peanut and tree nut free.” »
yorkregion.com/goodlife | 39
in the kitchen|Artsy Baker The rapid growth of Artsy Baker has been challenging and exciting for Cellini, but she admits she thrives on change. “I love it when fear kicks in, it drives me forward,” she says, adding that her husband Pino has been her “backbone” throughout. She is also passionate about seeing women thrive and, as a successful entrepreneur, she wants women to know that it is possible to be a good mother at the same time as pursuing a passion. Being happy and bringing happiness to others is what matters, she says.
Which is why Artsy Baker is involved in 11 different charities and fundraisers. “At the end of the day, it’s not about money but how you treat people while you’re here, so I think giving back is even more important than receiving,” she says. Cellini clearly loves what she does, but says what makes it special is her “amazing” team. “We come into work and we are like a family. We work together, we laugh together and we collaborate well together. We are all very different artistically, but, at the end of the day, we
• RESTAURANTS • FOOD • ENTERTAINMENT
have the same goal and that is to create things that people love,” she says. And even after all these years, Cellini still finds it gratifying that people love her work. “That moment when people collect their cake and I hear that, ‘Aaaah’…. I always look forward to that,” she says. Artsy Baker 255 Industrial Parkway, Unit 5, Aurora 905-503-5333 artsybaker.com
DININGGUIDE
CYNTHIA’S CHINESE RESTAURANT ENJOY AUTHENTIC CHINESE CUISINE We have dedicated ourselves to offering two things: fine dining and a truly authentic Chinese cultural experience. Your meal begins with your host dressed in costume leading you to the table. Once seated, you’ll be greeted by your cocktail waitress and your drinks and appetizers will be brought by a cocktail waitress trained to understand both Chinese cuisine as well as every customer’s specific dietary needs. Cynthia’s was founded by Cynthia & Joe Lam, in 1993. Joe learned the restaurant business in Hong Kong where he trained as a chef at one of the top restaurants. When he met Cynthia in Australia, they married and opened a series of successful restaurants in New South Wales and Victoria. In 1992 they came to Canada and opened Cynthia’s in 1993, working with Cynthia’s brother Andy, another accomplished restaurateur. Nothing is overlooked as Cynthia’s entire experience is designed to make your meal an event to remember!
16715 Yonge Street (at Mulock), Newmarket | 905-836-8113 | www.cynthiaschinese.com
O’MALLEY’S CATERING AND RENTALS At O’Malley’s Catering, even the smallest event is a big deal to us. Our ability of versatility is what has made us a premier catering company in York region. We work with the utmost professionalism and bring cutting edge culinary creations to the biggest galas or the most modest office party. Not only do we bring the mouth watering dishes, we can even bring the décor. Our pursuit of perfection even seeps into our rental service. Chef/Owner Emidio Amicucci will cover all your concerns while taking care of the most important element, your bankroll. Achieving amazing results with even the most modest budget is just one of the many skills that have allowed us to rise to the forefront. Our menu displays a vast array of price ranges and is a quick and easy way to build your meal plan. If the menu items aren’t quite enough to satisfy your tastes, you can build all that you envision with one of our amazingly skilled event planners. As well as event planners, we have access to a network of party specialists that bring great ideas to the table whether modern or traditional. O’Malley’s Catering has been creating unforgettable events for 30 years. As of January 2014, O’Malley’s has expanded its operation by opening up a production kitchen to help with the increasing demands of catering in York Region. Specializing in Weddings, Business Luncheons, Cocktail and Dinner Parties
580 Steven Court, Newmarket | 905-895-5082 | www.omalleyscatering.com
LET’S BE FRANK - BEST ITALIAN CATERING IN TOWN! Whether it is a business function or special occasion such as a wedding, birthday or anniversary, nothing will wow your guests more than a mouthwatering meal catered by Let’s Be Frank Italian Eatery. Proprietor Sam Farnaghi and his accomplished team use only the freshest ingredients to achieve the most authentic Italian culinary experience. Let’s Be Frank features a wide selection of menu options to suit all tastes including entrees such as veal, chicken and salmon cooked to perfection, meat or vegetable lasagna as well as a variety of pastas with a choice of meat, tomato or cream sauce. Delicious appetizers, soups, homemade pizzas, sandwiches, salads and chicken wings are also available. Let’s Be Frank can accommodate groups of 10 to 500 people. Call today to place an order for your next event or visit the Newmarket location if you prefer to dine in for lunch or dinner. Let’s Be Frank……. it is truly the best Italian food for miles around. 1100 Davis Drive (southeast corner of Davis and Leslie), Newmarket 905-967-1122
40 | GoodLife • May - June 2016
www.letsbefrank.ca
on tap
SUMMER SESSIONS Warmer weather means more time outside on the deck and patio. Thankfully there’s a class of beer that won’t punish you for staying out a little longer. BY RO B I N L E BLA NC
W
ith the warmer weather finally here (knock on wood), I’m spending a lot more of my time on the porch at the cottage and, as I always do at this time of year, finding that my tastes are going more toward session beers. Now, when I say “session beers,” I’m not referring to beers that you can have at Session Toronto, the much-anticipated beer festival happening at Dundas Square on June 11. While those are fantastic beers to look forward to, in this instance, I’m talking about the class of beers you can pick up at the store and enjoy at home. To be called “session”, a beer has to follow one simple guideline: be at or below 4.5 per cent ABV – just low enough in alcohol that you can enjoy several of them in a drinking “session”, as it were. It may initially sound odd to give lower-alcohol beers a distinction like that, but with more and more breweries making some beers that – while fantastic in flavour – can start at 8.0 per cent ABV and go all the way up to 15 per cent, it’s good to know that there’s a selection out there that won’t skimp on flavour ... and ensure you can walk away after one or three cold ones. When you see a beer with “session” in its name, you can be sure that you’re in for a beer that won’t lead to a headache afterwards. While session beers aren’t a new class, the past two years have seen a fantastic rise in demand for them, with plenty of Ontario breweries coming out with their own easy drinking beverages.
LITTLE NORWAY PALE LAGER Sawdust City Brewing Co. ABV: 4.5% In 1942, at the height of the World War, the Royal Norwegian Air Force moved its “Little Norway” training facility from Toronto to the Muskoka Airfield near Gravenhurst. From then until the remainder of the war, the town was host to thousands of Norwegian pilots honing their skills. This pale lager, a collaboration between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and present friendship of two nations. This very light-bodied beer — only available in select bars, at the brewery itself and in select stores in Norway — has distinct grain character with a delicate grassiness and crisp, dry finish.
DETOUR SESSION IPA Muskoka Brewery ABV: 4.3% LCBO#: 404368 (single) 404335 (six pack) Muskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to certain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the first intensely flavoured IPAs when the province was just waking up to the style. Similarly, Detour was one of the first beers in Ontario to be marketed as a Session IPA before the craze really started kicking off. Detour is both adventurously hopped and one of the more accessible beers for newcomers in Muskoka Brewery’s catalogue. Expect notes of lemon, grapefruit and pine with a grassy finish in this lovely porch sipper.
POMPOUS ASS ENGLISH ALE Great Lakes Brewery ABV: 4.2% LCBO#: 408054 It’s important to note that session beers aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and a bit heavier as well. A prime example of this is Great Lakes Brewery’s own yearround favourite, Pompous Ass English Ale. Pouring a deep hazy amber and giving off an aroma showcasing roasted coffee notes, expect lovely flavours of bread pudding, caramel and stone fruits in a medium body. STATE OF MIND SESSION IPA Collective Arts Brewing Ltd. ABV: 4.4% LCBO# 420034 Collective Arts is one of Ontario’s most memorable breweries due in no small part to the vibrant, consistently changing artwork that adorns its bottles. But while the bottle designs by local artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition to Ontario’s selection of Session IPAs, with pineapple and orange balancing nicely with a mild bitterness. Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the co-author of The Ontario Craft Beer Guide, which is now available.
yorkregion.com/goodlife | 41
food|community supported agriculture
f o x o B
s s e n d o o G
A growing interest in the local food movement prompts the growth of farm share boxes, for goodness sake B Y FI NA S CROP P O
When Stephanie White and her family moved north from Toronto two years ago, she wanted to embrace a healthier lifestyle, so she began to shop at her local farm for fresh produce. After weeks of buying fruits and vegetables from the market at Round the Bend Farm in Kettleby, she learned about its CSA (Community Supported Agriculture) farm box program and readily signed up to get a share of crops over 22 weeks. She’s among the thousands of other York Region residents who are choosing to support sustainable agriculture and eat with the local growing season by ordering a weekly share box. “We love the idea of having freshly
42 | GoodLife • May - June 2016
picked, in-season vegetables and fruit,” says White. “It’s like a surprise every week to find out what goodies are in the box.” But you don’t need to move to the country to get a taste of that weekly farm-fresh produce within hours of being harvested. Dozens of farms in York Region and surrounding areas like Round the Bend are offering what’s referred to as “farm share” or CSA box, delivered to your doorstep or ready for pick-up over a 20-plus week period starting in mid-June. Here’s how it works: Members register with a participating farm and pay a onetime fee to get a box of just-picked fruits and vegetables from the local farm. They choose
from a variety of box sizes and types—the amount and variety of crops, costs, time period and delivery arrangement of boxes vary from farm to farm. Members enjoy the weekly bounty with their families or share it with friends, family or neighbours. “Farm shares are a great way for consumers to get to know their Ontario farmers,” says Kelly Daynard, communications manager with Farm & Food Care Ontario, an organization that represents farm families and associated agribusinesses in Ontario. “They become more familiar with the diversity of the amazing produce available right here at home, especially things you wouldn’t necessarily see in grocery stores.” »
yorkregion.com/goodlife | 43
food|community supported agriculture The Harvest Share Food Box program at Carron Farms in Bradford, for example, offers a personal size with seven to eight items a week, while its family size box contains 10 to 12 items. Wondering what to do with garlic scapes in your box? No worries, each box typically includes a recipe, in particular for those not-so-familiar vegetables. “The best part about the program is the variety and quality of the produce we have to offer,” says Lesley Martin, Carron Farms’ food box co-ordinator. “It really allows us to see what Ontario has to offer in terms of variety. We feel we are special because we partner with the best farmers in the province to source the best produce.” At Round the Bend, owner Sue Feddema says she likes giving members of the farm share boxes a few surprises from time to time. “Our bins are heavy, fresh, diverse and give you a little of what you may not know about,” says Feddema. This year, members will see artichokes—a first in the bins—along with okra, tomatillo, romanesco broccoli, orange watermelon and every colour of pepper, from purple to brown. Returning members will get a hanging strawberry plant and members will try their own green thumb at nurturing a seven-herb potted plant. Partnerships with other local farmers are also typical. For example, peaches, nectarines, concord grapes and plums come from a farmer in Niagara and mushrooms are sourced from a farm in Mount Albert, says Feddema. Variety isn’t the only incentive to order a box. “The size of the produce is so much larger than in grocery stores,” adds White. “You can’t beat the flavours and freshness. Some weeks were harder to finish all of the produce, but my relatives and friends didn’t mind getting the overflow from our boxes!”
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The popularity of the CSA program at Round the Bend has grown considerably over its four years in operation, and this year it expects about 300 registrations. Feddema says they’re ready to meet the demand and more. Husband Brian, along with Sue and staff, will be busy planning, seeding and planting up to 8,000 plants a week over 30 acres from May to July. Carron Farms has seen a similar growth over the past six years of their Harvest Share Food Box from 95 boxes when the program first started in 2010 to 525 boxes a week going out to households last year. Daynard says the practice of CSA farming is growing in part because Ontario consumers want to know more about where their food comes from. “In Ontario, specifically, we have a province that has less than 2 per cent of farmers—98 per cent are relying on food prepared by only 2 per cent.” Feddema agrees. “People are removed from agriculture and where their food comes from. It used to be that you can go to grandma’s farm, but you can’t do that anymore. So, if you want to see where asparagus grows, I’ll point you in that direction—it’s all part of knowing your farmer.” It’s programs like CSA farm shares that help farmers like her better connect with customers, says Feddema. “One CSA customer said it best, ‘I know my dentist, I know my doctor and now I know my farmer.’ It’s perfect, and it makes you feel good because customers want to come to know you.” For a map of farms offering CSA programs, visit csafarms.ca.
Sample
farm share boxes A personal size box in July from Carron Farms may include: strawberries (quart), new potatoes (quart), spinach, garlic scapes, beefsteak tomatoes, broccoli, yellow peppers During the summer and into the fall, produce variety at Round the Bend includes: green and yellow beans, beets, carrots, beefsteak heritage tomatoes, yellow and red cherry tomatoes, green onions, romaine lettuce, spanish onions, sweet corn, white and red potatoes, English cucumbers, garlic, broccoli, cauliflower and zucchini. Fruits available are strawberries, blueberries, apples, plums, peaches, nectarines, pears, watermelon and cantaloupe.
TIP
For hotter salsa, leave in the seeds and pith of jalapeno.
SALSA VERDE (GREEN TOMATILLO SALSA) Courtesy Round the Bend Farm Makes about 1 cup
KOHLRABI CARROT FRITTERS WITH AVOCADO CREAM SAUCE
INGREDIENTS
INGREDIENTS
METHOD
5 to 6 medium tomatillos, husked and rinsed
2 kohlrabi
1 jalapeno, seeds and pith removed, minced
1 carrot
2 cloves garlic, roasted in oven with skin on
1 egg
scant 60 mL (1/4 cup) onion, finely chopped
1 mL (1/4 tsp) kosher salt
salt
1 mL (1/4 tsp) cayenne
METHOD
125 mL (1/2 cup) grapeseed or vegetable oil (enough for 1/2-cm (1/4-inch) depth in a large skillet)
Remove leaves from kohlrabi and peel. Peel carrot. Shred vegetables in a food processor or by hand using a grater. Squeeze shredded vegetables in a clean tea towel (or with your hands) to remove moisture, then add to a medium bowl with egg, salt and cayenne. Mix to combine. Heat oil in large skillet over medium heat. Place small patties of fritter mixture into oil. Fry on one side until browned, then turn. Remove to paper towel-lined plate. In a small bowl, combine avocado, yogurt, lemon juice and 1 mL salt. Serve fritters with avocado cream and sliced green onions.
RAW VERSION Roughly chop tomatillos and jalapeno. Remove skin from garlic. In a blender or food processor, combine tomatillos, jalapeno, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to remove excess moisture. Stir into salsa and season with salt. ROASTED VERSION Roast tomatillos and jalapeno on a baking sheet 10 cm (4 inches) below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip and roast the other side. In a blender or food processor, combine tomatillos, jalapeno, juice from baking sheet, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to remove excess moisture. Stir into salsa and season with salt.
1/2 avocado 60 mL (1/4 cup) plain yogurt juice from 1/2 lemon
Courtesy Round the Bend Farm Makes 8 fritters
1 mL (1/4) tsp kosher salt green onions
yorkregion.com/goodlife | 45
food|community supported agriculture RAW BEET SALAD WITH APPLES, CARROTS AND MINT INGREDIENTS 2 large beets, scrubbed cleaned and pealed 1 large carrot (or 2 small)
GARLIC SCAPE TART
1 large apple
Courtesy Carron Farms
30-55 grams (1-2 oz) sheep’s milk feta (optional)
INGREDIENTS 1 pie shell (homemade or purchased)
Courtesy Round the Bend Farm Makes 4 servings
DRESSING 125 mL (1/2 cup) apple cider vinegar 60 mL (1/4 cup) mild olive oil salt and pepper to taste
60 mL (1/4 cup) mint, finely minced
60 mL (1/4 cup) sunflower on pumpkin seeds (optional)
250 mL (1 cup) thinly sliced scapes 2 large eggs 250 mL (1 cup) ricotta 5 mL (1 tsp) thyme
METHOD Heat oven to 375 F. Toast seeds on a dry baking sheets, until fragrant and golden, about 15 minutes. Grate beets, carrots and apple into large bowl. Add minced mint, cider vinegar and olive oil. Toss well. Let sit in refrigerator 15-30 minutes. Toss again, tops with seeds and feta (if using) and serve.
2 mL (1/2 tsp) lemon zest 2 mL (1/2 tsp) salt 1 mL (1/4 tsp) pepper
METHOD Heat oven to 350 F. Line a pie shell with parchment (and pie weights if you have) and bake for 10 minutes. Remove pie weights and bake another 5 minutes. (If you don’t have weights, bake 15 minutes.) Place scapes, ricotta, eggs, thyme, lemon zest and salt and pepper in a bowl and mix until well combined. Pour into prepared pie shell and bake for 30 minutes. Cool before serving.
CELERY ROOT AND PEAR SOUP Courtesy Carron Farms
INGREDIENTS 45 mL (3 tbsp) butter 1 large leek (white part only), chopped 1 large onion, chopped 700 g (1.5 lb) celeriac root, peeled and cut in 2-cm (1/2-inch) cubes 1 medium yellow-fleshed potato, peeled and cut in 2-cm (1/2-inch) cubes 2 ripe pears, peeled, cored and diced 5 mL (1 tsp) thyme leaves (fresh or dried) 1 L (4 cups) vegetable or chicken stock 125-250 mL (1/2-1 cup) light cream or milk 5 mL (1 tsp) salt 2 mL (1/2 tsp) freshly ground pepper pinch of nutmeg
46 | GoodLife • May - June 2016
METHOD In large saucepan, melt butter over medium heat. Add leeks, onion, celeriac root and potato. Cook about 10 minutes stirring often, until onions are translucent. Do not brown. Stir in pears and thyme and cook 5 minutes more. Add stock, bring to boil then reduce heat to medium. Cover and simmer 25 minutes or until vegetables and pear are tender, stirring occasionally. Remove from heat and cool slightly. Purée with hand-held immersion blender or transfer to blender in batches. Return soup to pot and stir in cream or more stock to desired thickness. Season to taste with salt, pepper and nutmeg.
Where Quality & Tradition Continue... We take pride in finding you the best quality all-natural meats from carefully selected Ontario farms, as well as offering Grass-fed Beef from PEI. You’ll find Kloster’s Own sausages, burgers, and kabobs for the barbeque, farm fresh eggs, nitrate-free bacon, BBQ sauces and marinades. You’ll also find Black River Cheeses, Greaves Jams, Kawartha Dairy Ice Cream and Beverley Bakers’ Butter Tarts! We have two locations in York Region to serve you better and our friendly, knowledgeable staff is there to help.
Kloster’s BUTCHER SHOP
NEWMARKET
HOURS:
18025 Yonge Street, Unit 4 (Yonge & Bristol Roads)
905-895-0437
Tues. & Wed. 9-6:30pm • Thurs. 9-7pm Fri. 9-8pm • Sat. 9-5pm Closed Sun. & Mon.
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220 Industrial Pkwy. S., Unit 1
905-841-6679
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Tailored With Pride 20 Freel Lane, Suite 6, Stouffville | 905-640-5750 yorkregion.com/goodlife | 47
48 | GoodLife • May - June 2016
yorkregion.com/goodlife | 49
events
15
in your to THINGS DO community
1
Purely Pastel Until August 6 Aurora Cultural Centre The 25th annual edition of an exhibition dedicated to showcasing the medium of dry pastel from across North America, the works selected for this exhibition will have great range and scope, illustrating the diversity and inherent potential in this most beautiful and flexible medium. Information: auroraculturalcentre.ca
2
Not Easily Re-Solved Until August 6 Aurora Cultural Centre For the works in this exhibition, artist Timothy Laurin uses multiple processes including sanding and re-presenting original photos from a family archive, printmaking, collage, sewing and sculpture. The transformed photos and collage are part of his ongoing desire to “re-solve” issues of image and object making along with his questions around archive, memory and narrative. Information: auroraculturalcentre.ca
3
Mount Albert Sports Day June 3, 4 and 5 Mount Albert Community Park A tradition nine-decades strong, this popular community event offers a parade, 5K run/walk, mixed slo-pitch tournament, soap box derby, horseshoe tournament, free family barbecue, baking contest, midway, children’s activities and more. Information: mountalbertsportsday.com
4
Paskke String Quartet June 4 Aurora Cultural Centre Praised for their vibrant and dynamic playing, the Paskke String Quartet’s members— Kevin Leung, violin; Simon Lau, violin; Sarah Torrance, viola; and Paul Hudspith, cello—are passionate about performing and sharing classical music. Information: paskke.com
5
Aurora Chamber Street Festival June 5 Downtown Aurora The Aurora Chamber closes down a section of Yonge Street for this annual festival, allowing more than 500 vendors, street performers and visitors full access the street. Browse the tents, take in some live entertainment and enjoy food and drink with your friends and neighbours. Information: aurorachamber.on.ca/streetfestival
6
GranAurora Afternoon Tea and More June 11 St. Andrew’s Church, Aurora Enjoy afternoon tea and shop for crafts, jewelry and toys, with proceeds going to the Grandmothers to Grandmothers Campaign of the Stephen Lewis Foundation, which supports organizations that provide African grandmothers and children in their care with food, educational supplies, school fees, medical care, housing, bedding, support groups, home visits and more. Information: Kate at 905-726-4125 or Pat at 905-830-4975
50 | GoodLife • May - June 2016
9
Canada Day Celebration July 1 The ROC, Keswick Take the family to the ROC for live entertainment, children’s activities, inflatables, food and more. Then when the night begins to fall, sit back and relax as you experience the fireworks at 10 p.m. Information: georgina.ca
10
Purple Turtle Art Festival July 9 and 10 The Briars Meadow, Jackson’s Point Local and Ontario artists and artisans will be showing and selling their outstanding paintings, sculptures, pottery, glass, jewelry, native arts, photography and woodcraft. Information: purpleturtlearts.ca Purple Turtle Art Festival
7
King City Craft Beer and Food Truck Festival June 11, Memorial Park, King City Enjoy Ontario craft beer, gourmet food trucks and a day of live music, including headliner Hollered Information: kingcraftbeerandfood.com
8 AuroraChamber Street Festival
King City Craft Beer & Food Truck Festival
Kanata Summer Festival July 1 Newmarket Celebrate Canada Day with the Town of Newmarket! Join us from 8 a.m. to noon for a pancake breakfast, as well as activities for the whole family from 11 a.m. to 4 p.m. at Riverwalk Commons and Fairy Lake Park. Fireworks end the celebrations at dusk at George Richardson Park. Information: newmarket.ca
11
Caribbean & South Asian Showcase July 9 and 10 Newmarket Riverwalk Commons Enjoy steel drum, calypso, reggae and bhangra music, along with garba and Bollywood dance; sample curries, rotis and chutneys; and shop for crafts and fashions. Information: ranjisinghfoundation.org
12
Around the World Multicultural Event July 17, Newmarket Riverwalk Commons Enjoy multicultural music, dance and theatre shows on stage, information booths and delicious food. Free admission. Information: newmarket.ca East Gwillimbury Farmers Market
13
East Gwillimbury Farmers Market Thursdays Green Lane Commons Local farm vendors, bakeries, artisans and more will be offering their products every Thursday from 2 to 7 p.m. Support family farmers and local artisans and connect with your community. Information: eastgwillimbury.ca
14
Aurora Farmers Market & Artisan Fair Saturdays, 49 Wells St. The local market offers a wide selection of produce from local farmers, delicious food from vendors and beautiful creations by talented artisans. Special event days include music, a market bag raffle and free children’s crafts. Information: theaurorafarmersmarket.com
15
Newmarket Farmers Market Saturdays Riverwalk Commons Every Saturday morning, a band of farmers, vendors and volunteers create a hive of activity reminiscent of the town’s early years as a new market. A great place to buy farm fresh produce, homemade baking and handmade crafts and to meet up with friends over breakfast or lunch. Information: newmarketfarmersmarket.com
online
As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.
Looking for something fun to do? Check out events on yorkregion.com
yorkregion.com/goodlife | 51
portfolio|Angela Tucker
Angela Tucker DO WHAT YOU
LOVE
BY DAV I D L I P H O T O G RA P H Y BY N AOMI HI LTZ While she may have missed out on her childhood dream of becoming a professional dancer, Angela Tucker reflects on her journey with no regrets. That’s because the 63-year-old entrepreneur has stayed closely connected to her lifelong passion through a successful and thriving business. Taking a moment to reflect on her journey, Tucker explains her passion for dance dates back to her early childhood. “I can still remember dancing in my mother’s living room. The sounds of classical music made me want to move to it,” she recalls. “Growing up, I had this vision of being a ballerina.” As a teenager, she came to the realization she would not be a professional dancer, but she never lost interest. “I still just needed to dance. It was such a necessary way to express myself,” she says. Eager to stay connected to her passion, Tucker got her start working as a dance and fitness consultant for Seneca College. In 1986, the young dance enthusiast decided it was time to take on a new challenge and teamed up with a friend to open up her first dance studio in Newmarket. After a brief partnership, the two went their separate ways and Tucker started her own studio. She says finding success as a business owner requires thick skin and persistence. “You have to be pretty tenacious. Luckily, I’ve never been one to take ‘no’ for an answer,” she says. “It’s long hours when you are starting your business, but if you love what you are doing,
52 | GoodLife • May - June 2016
you don’t mind putting those hours in.” That dedication and perseverance has resulted in the successful and respected York Dance Academy, which is celebrating 30 years in business this year and has locations in Stouffville, Newmarket and Aurora. York Dance offers classes in a variety of genres, with programs for everyone from the three-year-old looking to take her first dance lesson to competitive dancers, says general manager Lisa Ogston. While many enroll simply for the fun of dancing, a lot of students also take the competitive route. In fact, some of the competitive dancers have gone on to perform with professional dance troupes including the National Ballet of Canada and Ballet Espressivo. Ogston, who is also Tucker’s daughter, says she admires her mother’s ability to live out her childhood dreams through the business. “It’s nice how she’s been able to take her passion and make it into a successful business,” she says. “I admire her so much for everything she’s accomplished. She’s been an amazing role model.” Tucker, who is the company’s artistic director and works out of the Aurora location, acknowledges that there have been many highlights over the past three decades, but points to a special performance with her daughter and two granddaughters as one that stands out most. “My two granddaughters take dance lessons here and, even though my daughter is not much of a dancer, one year we all danced together as part of a year-end recital,” she recalls. “It was really a full-circle moment because my mother
was in the audience and she got to see three generations of the family on stage dancing.” Tucker connects the theme of family to what makes her business so successful: “It’s somewhere you can feel at home away from home. My family values are carried into the business and so the students feel they’re part of a family when they come here.” Looking toward the future, Tucker envisions opening new locations in different communities within York Region. While she looks ahead with excitement, the dance enthusiast looks back at her journey with nothing but a sense of fulfillment. “In the beginning, it was the simple joy of dance and being able to express my emotions through dance. As a teacher, I so enjoyed being
Angela Tucker has passed on her love of dance to her daughter Lisa Ogston and granddaughters Taryn and Karley Ogston.
able to share my passion with so many students, young and old, and spent so many pleasurable moments with so many wonderful people over the years,” she says But perhaps what’s most satisfying is how firmly she is connected to her lifelong passion. “The challenges of putting together productions and creating choreography that brings out emotion and provides pleasure for our audiences is still such a huge part of my life,” she says. “Dance is one of those activities that you can enjoy from a very young age to a very old age and I plan to enjoy it as long as possible.”
yorkregion.com/goodlife | 53
beauty spot
NATURAL BEAUTY Our food isn’t the only thing going organic these days. Thanks to sleek branding, celebrity endorsements and proven formulas, natural beauty products have shed their hempy, homespun health food store image and caught the attention of mainstream consumers. These naturally beautifying all-stars keep their ingredients as close to the earth as possible so you don’t have to put unnecessary chemicals, parabens or additives into your daily hair, makeup and skin routines. Curious where to start? Try any one of these products to kick-start your green beauty awakening this summer.
BY DANIELA DISTEFANO
54 | GoodLife • May - June 2016
Garnier Whole Blends Avocado Oil & Shea Butter Mask $9 | drugstores The recipe for naturally beautiful hair comes from this paraben-free rinse-out mask enriched with ultra-moisturizing natural extracts to replenish and restore hair.
North American Hemp Co. Line Lifting Face Cream $25 | well.ca Organic hemp seed oil has become one of the top trending natural ingredients in skin care for good reason. It absorbs quickly, is made in Canada and repairs and nourishes from environmental exposure to give your firmer and more radiant looking skin.
Jax Coco’s Organic Extra Virgin Centrifuged Coconut Oil $16.50 | amazon.com Coconut oil is the ultimate natural beauty all star, nourishing dry skin, softening cuticles, moisturizing chapped lips and adding shine to dull hair. This one is made from select certified, organic fair-trade coconuts from the Philippines.
Fable Naturals Organic Lip Balm $8 | etsy.com Give your lips the ultimate nourishment and protect them with fair-trade cocoa butter and olive oil. Done with your balm? The Canadian made tube is fully compostable and will degrade in a few weeks in a compost bin.
Juicy Bamboo Natural Facial Cleansing Oil Cloths $15.50 | Hudson’s Bay Traditional cleansing cloths and wipes produce a lot of unnecessary waste, but we’ve found a 100 per cent biodegradable solution. Soaked in organic honey, jojoba oil, sunflower oil and eight essential citrus oils, every box of these non-toxic bamboo cloths will disappear in 90 days if they’re buried in soil. Neat!
Bite Beauty Amuse Bouche Lipstick in Gazpacho $30 | Sephora This ultra-hydrating, high-impact lipstick handcrafted in Toronto means you don’t have to sacrifice performance for lip colour made from nature. Its ingredients are good—and natural—enough for you to eat, without parabens and sulfates. It’s even certified gluten-free.
Consonant DHE Mask $45 | consonantskincare.com Mineral-rich Manicouagan clay from Quebec in this 100 per cent natural mask detoxifies and clarifies skin with the help of willow bark and tea tree extracts. The result is brighter, healthier and younger looking skin from the very first use.
Dr. Roebuck’s Cleanser $23 | Shoppers Drug Mart Reverse free radical damage and help delay your skin’s aging process with this natural cleanser. The six potent antioxidants calm and hydrate skin, plus it’s BPA and paraben-free.
Sun Sense SPF 30 $10 | saje.ca Now is a good time to reintroduce sunscreen into your daily routine and this all-natural SPF 30 formula will provide protection against harmful UVA/UVB rays. It contains titanium dioxide and zinc oxide in a light and smooth lotion base to help prevent sunburn. yorkregion.com/goodlife | 55
golf|Lebovic Golf Club
Lebovic Golf Club head professional Ken Hamilton and course superintendent Colin Young.
AGAINST T New golf course commun 56 | GoodLife • May - June 2016
B Y CHRI S TRA BE R PHOTOGR APHY B Y NAOMI HI LTZ
I
n an era when more golf courses are being bulldozed than built, the new Lebovic Golf Club opening this spring in Aurora is a genuine rarity. Sculpted from 150 acres of rolling Oak Ridges Moraine terrain by virtuoso golf course architect Doug Carrick, the 18-hole, par-70 track meanders through field, forest and ponds on both sides of Leslie Street and eventually an enclave of 75 multi-million dollar luxury homes. As the death knells of long-loved York Region courses—including Aurora’s Highland Gate, Newmarket’s Glenway, Markham’s York Downs and Kleinburg Golf Club—recently tolled, Lebovic Homes broke ground and, seemingly, convention. Long before construction began in 2013 north of Bloomington Road. Carrick walked the property in the mid-1990s. “I was very impressed with the natural rolling character of the land and the secluded tranquil nature,” he says. “My first impressions turned out to be true as the completed golf course still has those qualities.” The early visit and course blueprint was fortuitous. When the developer applied to build the community of mega homes, one Ontario Municipal Board proviso was substantial green space. Lebovic complied, underscoring green as the operative word for the uncommon tract of environmentally sensitive acreage. The entire property, golf course and Venetian-style homes, is self-contained with no reliance on rivers, streams or the town for irrigation water, confirmed head professional Ken Hamilton, a PGA of Canada member since 2004. Water will be sourced from rain, winter run-off and treated effluent and collected in catchment basins that do double duty as lined ponds and hazards on the golf course, the Holland Landing resident said. Water on the property will be recycled by an on-site water treatment plant. “It’s a very green operation,” he says, adding the design has earned the facility Audubon Society membership towards eventual certification. Lebovic will be one of the most environmentally responsible golf courses in the GTA, Carrick says.»
THE GRAIN unity a rarity yorkregion.com/goodlife | 57
golf|Lebovic Golf Club
For the winter weary and golf starved, anticipation for first season play is high. The lush championship style course calls for a multitude of risk-reward decisions despite what some might perceive as a benign 6,462 yards from the tips. “There are challenges for novice to accomplished players,” Hamilton warns. “The course feels and plays like 6,800 yards. If you’re a single-digit handicap and play from the black tees, you’ll have to be on your game.” Water comes into play on 10 holes and 72 sand traps await errant shots. Existing mature forest and the addition of 1,000 mixed species trees stand sentry for hooks and slices. The first seven tests west of Leslie are open, links-style holes, Hamilton explains. To rescue a ball from the knee-high fescue will require finesse. The 11 east side holes are accessed by a custom-built tunnel under Leslie. The back nine offers players more of a parkland style track with some very big water features, Hamilton says. The signature hole is likely to be the par-4, 453-yard third, Hamilton predicts. A downhill drive to a narrow fairway into the prevailing
58 | GoodLife • May - June 2016
wind sets up another long shot to small green guarded by three bunkers and a pond. “It’s a beautiful golf hole,” Hamilton enthuses. “It feels like 500 yards and if you get a par, you’ll have earned it.” Each of the 18 holes has characteristically Carrick personalities, pleasures and pitfalls. Notable are 14 and 18, a pair of par-4s with water flanking their entire lengths. The No. 1 handicap hole, the 442-yard par-4 seventh is a beast with water policing the left side along the tee ball landing areas. The monstrous par-5 17th has water left and right. “It’s a unique property,” superintendent Colin Young says. Tasked to create and maintain a plush, playable and pliable partnership with the delicate moraine, he studied far afield and brought in hearty and hail grasses. The greens employ pure distinction creeping bent grass, a first for a Canadian putting surface. “It’s a dense grass that gives you different stemp (speed) readings,” he says. “We can trim them fast or slow. The greens are fair but have teeth. They won’t be boring.” The fescue is Big Horn soil guard bunch type
grass. He’ll keep in longish and you will be penalized for a stray shot but you’ll find your ball, Young says. The rough features five different grasses including blue and fescue. Fairways will have plenty of roll. Some of the greens will have false fronts to trick the eye and approach shots. The many bunkers lined with synthetic clay are filled with special white angular quartz sand trucked in from North Bay. “The traps drain well and that sand doesn’t break down,” Young says. A private club, the first season will be open for public play. Prime time green fees are $125 with a GPS-equipped power cart, water and cooler. After 4 p.m. the rate is $90. Long-term memberships are available. The pre-opening discounted initiation for individuals is $22,500, families $25,000 and corporate $45,000. A 15,000-sq.-ft. clubhouse will be fully functional by 2017.
Visit lebovicgolfclub.ca for more information including advance tee time booking.
Course Language The grand old game of golf is steeped in history, heritage and tradition. Part of its lore is its own language and a lexicon of thousands of golf specific terms. How links literate are you? Ace: A hole in one, when the tee shot goes into the hole. The odds of firing an ace are 15,000 to one.
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Albatross: A rarity, it’s also known as a double eagle when a player scores three strokes under par on a hole. For example, a 2 on a par 5. Baffy: The original name for a 4-wood. Beach: A sand-filled trap, bunker or hazard on a golf course. Chilli Dip: A miss-hit where the bottom of the club hits the top of the ball making the ball pop up and immediately dip down. Cleek: The early term for a shallow faced iron similar to a modern 2-iron. Dance Floor: Refers to the green or putting surface. When your ball is on the green, “you’re dancing.” Eyes: A long putt that drops into the cup is said have had eyes.
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Fried Egg: A situation when your ball is half buried in a sand trap. Frog Hair: The fringe surrounding the green that is cut shorter than the fairway but longer than the putting surface.
ABOUTYOUR
HEARING?
Gimme: A conceded putt and sporting gesture offered when an opponent’s ball is so close to the hole that it’s unlikely it will be missed. Jail: A golfer is said to be in jail when their ball is in an unplayable lie such as rough, water, out of bonds or obstructed behind a tree.
Your hearing matters to me a great deal.
Leaf Rule: An unofficial and genuinely Canadian decree amongst friends that allows a player to replace a ball without penalty when a shot is lost among autumn leaves. Sand Bagger: An uncomplimentary term for an amateur player who claims a higher than actual handicap for the purpose of gaining advantage during play.
Choosing the right professional IS very important. As an independent audiologist I am committed to providing you with excellent and affordable hearing care.
Scratch: A skilled golfer who on average scores par on 18 holes. Shank: To hit a ball on the extreme heel or toe of a club causing it to fly drastically left or right. Snowman: When a player scores an 8 on a hole. Three Jack: To take 3 putts on a green. Yips: An apparent and sudden inability to putt well from a short distance.
Diane Webber-Hamilton, Au.D, Doctor of Audiology
Call now for a complimentary hearing test.
Barrie & Angus 705-503-4327 Newmarket 905-967-0345
Tottenham 1-855-390-0093 www.intouchhearing.ca yorkregion.com/goodlife | 59
travel|Scotland
60 | GoodLife • May - June 2016
IN THE
BY BART CARD
yorkregion.com/goodlife | 61
travel|Scotland
In August of last year, my only daughter, of six children, got married. True to her character, she opted out of a big wedding at home and decided instead to get married in the Highlands of Scotland with a selection of close family and friends. For any father, the wedding of a daughter is a very special affair. In this case, it was also a great opportunity for a wonderful family vacation. After months of watching her plan, my wife and I travelled on Air Transat to Glasgow where we started our trip. I had never flown Air Transat before, but certainly will again. We flew business class there and option plus on the way home; the seats offered plenty of room and the service was excellent.
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On the majority of my trips, I am spoiled by not needing to plan or arrange anything myself. My transportation, accommodation and activities are all planned for me. I am given an itinerary and off I go. On this trip, I was in charge of my own transportation. I took this as a challenge to find the best and most affordable rental car I could find. After lots of research, I ended up going with Arnold Clark. My wife and I arrived in Glasgow and picked up our rental car, without any issue. From there, we made our way to Edinburgh to spend a day with my daughter and future son-in-law, before heading on to our final destination, Nairn. Since we were in Edinburgh for such a short time, we decided to start the day with a deli-
cious full Scottish breakfast at the Edinburgh Larder, followed by window—and actual— shopping on the Royal Mile. As the capital city of Scotland, Edinburgh is as full of history as it is beauty. Recognized as a UNESCO World Heritage Site, the new and old towns of Edinburgh offer stunning architecture and a rich culture that radiates through the winding cobblestone streets. Both the Edinburgh Fringe Festival and the Royal Edinburgh Military Tattoo were on while we were visiting, making our day of exploring all that much more exciting and colourful. The next day, we made the four-hour drive to Nairn, a small town approximately 10 minutes east of Inverness. As a historical fishing port
and market town, Nairn has a rich history and is surrounded by beautiful country estates. One such estate is Geddes House, our home for the week. With the help of Scotland Tourism Solutions, my daughter found Geddes House on Large Holiday Houses, a website providing quality selfcatering holiday homes throughout Scotland. Geddes House is a traditional Georgian family mansion, sitting on a 1,000-acre estate. The stone home sleeps up to 17 people and is situated on a working family farm. Before our arrival, I arranged with the owner, Elizabeth, to have farm fresh eggs and meat delivered. Both were waiting in the refrigerator when we arrived. Although we left Edinburgh at the same time as my daughter, I made sure that my wife and I were the first to arrive at Geddes. I quickly assessed rooms and made recommendations as guests started arriving. Prior to our departure, my daughter had sent out a detailed itinerary. First thing on the agenda was an evening of cocktails in the billiards room. We spent a wonderful evening eating, drinking and just enjoying each other’s company. We spent the next day at Culloden Moor and the gardens of Cawdor Castle, a late 14th cen-
tury castle made famous by Shakespeare’s Macbeth. On April 16, 1746, the Battle of Culloden was fought to reclaim the throne of Britain. The site is now home to a state-of-the-art interactive visitors centre where you can learn about the history of Culloden before venturing out onto the moor. Although I had been to Culloden in the past, the vastness of the moor and the new centre made it well worth another trip. After a lovely lunch at the centre, we made our way to Cawdor Castle and walked in its wonderful gardens. Cawdor has three distinct gardens: the walled garden, the flower garden and the wild garden. The oldest of these, the walled garden, dates from 1600 and later became a kitchen garden. In early August, the gardens were all in full bloom and were beautifully tended, allowing for some wonderful family photographs. Leaving my family to enjoy the gardens a little longer, I headed back to Geddes House in order to start the afternoon meal. There were a few birthdays during the week while we were there so I acted as chef for the night and cooked a wonderful roast, straight from the pastures of Geddes. After dinner, it was early to bed in preparation for the whisky tour the next day.
To help us get through the day, my wife and daughter were up early making pancakes before a coach and guide from Inverness Tours arrived. As soon as we were on the coach, we knew it was going to be a wonderful day. Our guide was charismatic, knowledgeable and passionate. He even spent some time babysitting my six-month-old grandson so that his mother and father could enjoy a few of the distilleries. We started our day at Glen Grant, then made our way over to Cardhu and finished the day at the Glenlivet distillery. Originally made solely from malted barley, Scotch whisky must be made in a particular manner, specified by law, in order to be called Scotch whisky. Although most Scotch whisky is made in a similar fashion, it was wonderful to visit distilleries that ranged in size and location. The family greatly enjoyed the tasting portion of each tour and everyone arrived home that evening happy and tired. With the wedding just two days away, we spent the next days experiencing the local attractions, including Loch Ness, Urquhart Castle, Fort George and a ride on the historic Strathspey steam train through Cairngorms National Park. »
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The afternoon before the ceremony, one of my sons and my daughter’s best friend organized a mini-Highland games on the lawns of Geddes House. We played versions of caber toss, hammer throw and weight throw. That evening, along with a few guests who came in for the ceremony, we enjoyed a relaxed rehearsal dinner in the main dining room. My daughter’s wedding planning consisted of booking a photographer, piper, officiant and caterer, and hiring rental chairs and tables. In her mind, anything else that needed to be organized would fall into place once we were in Scotland. I thought she was a little crazy and was likely setting herself up to be very stressed during the week before the wedding. As usual though, she was right. We woke up on the morning of the ceremony to blue skies and perfect temperatures. Following a breakfast of mimosas, bagels and smoked 64 | GoodLife • May - June 2016
salmon, the men and women separated into their respective wings of the house in order to begin preparations. Instead of travelling to another destination for the ceremony and wedding lunch, my daughter and (soon to be) son-in-law decided to keep it simple and have the ceremony in the beautiful walled gardens at Geddes House, followed by canapes on the lawn and a wedding lunch in the dining room. The photographer arrived early and began documenting. Always having had a flair for the dramatic, I opted to not let anyone see me in my attire before the ceremony. So, an hour before we were to head out to the gardens, I hid away in my room to begin getting ready. A piper, in full regalia, played as my daughter and I made our way, arm in arm, down the treed path to the walled garden. Chairs had been set up under a weeping willow and we watched
with tears in our eyes as the ceremony took place. My youngest son’s partner made all of the bouquets, boutonnieres and floral arrangements out of flowers and thistles she found on the property. The officiant performed a ceremonial hand fastening as my daughter and son-inlaw read aloud their individual vows. After the ceremony, the wedding party went to have photos taken and the rest of the guests enjoyed canapes on the lawn. My grandson played on a tartan blanket with the piper in the background. We made our way in for lunch and spent the rest of the afternoon enjoying wonderful food, speeches and music. The entire day went off without a hitch. The photographer, piper, officiant and caterer were all punctual and professional. Our last full day as a family in Scotland was spent relaxing and enjoying Geddes House and the surrounding area. Some went golfing, while others went on walking tours of the estate. My wife, daughter, son-in-law and I stayed in Nairn for an extra two nights so that we could take in the Nairn Highland Games. My wife and I stayed at a local bed and breakfast called Cawdor House, a fantastic and well-run establishment. The thought of travelling with family, especially one with so many big personalities, can often be stressful and overwhelming. This trip proved that it is possible. So much so, that we have already planned our trip for this year. For more information Air Transat: airtransat.com Scotland Tourism Solutions: scotlandtourism.com Geddes House: geddesonline.co.uk
in the crowd BUSINESS WOMEN’S AWARDS GALA DINNER The Business Women’s Network of York Region hosted its awards gala dinner April 28 at The Mansion in Aurora.
NAOMI HILTZ PHOTOGRAPHY 1.
Business Women’s Network directors Lesley Everest, Cecli O’Grady, president Elizabeth Johnston, Candice Fletcher and Lynn Hrynyk.
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Evelyn Perez Youssoufian, Natasha Krestinina, Erin Groves and Deborah Mason of Minken Employment Lawyers.
3.
Elaine Cook of ECspressions VS, Mike Vasiliou and Katie Gilligan of Timeless Harmony Salon & Spa.
4.
Quin Blake of Welcome Wagon, Debra Wilson of Onaire Momentum Gold and Sandra Katanic Everyday Cooking.
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Karin Theron of Business Women’s Network, Michelle Butt of At Face Valu and Mary Sialtsis of Mortgage Edge.
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Tina Tehranchian of Assante Capital Management and event co-ordinator Fike Njini.
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Maria Troiani of Dominion Lending Centres and Jasmintha Ellaurie, optometrist and owner of Oak Ridge Family Eye Care.
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Heather Hislop, Jackie Goldhar, Andrea Gust, Rachel Guthrie, Christine Quesnelle and Amanda Schubert of Treefrog.
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Oak Ridges MPP Helena Jaczek, Debra Wilson of Onaire Momentum Gold and Newmarket-Aurora MPP Chris Ballard
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10. Doreen Johnston of Isagenix and Susan Manahan of DeafBlind Ontario Services 11. Alyssa Hrysio and Luisa Hrysio of Desjardins Financial Security and Sue Sanders of Isagenix 12. Elizabeth Carrera of Arbonne, Mina Doiron of I Stage N Organize and Cecli O’Grady and Jeannine Falconbridge of Legal Shield Independent Associates 13. Lindsay De Swart and Elina Bagshaw of Aim Educational Services 14. Town of East Gwillimbury Mayor Virginia Hackson, Elizabeth Johnston, president of The Business Women’s Network of York Region, and Cecli O’Grady of Legal Shield Independent Associates 15. Joseph Dinardo, owner of The Mansion, Jordan Dinardo, Frank Loduca of Empire Events & Entertainment and Heather Garriock of Mortgages by Heather Garriock
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in the crowd HAND IN HAND GALA Cedar Centre (formerly York Region Abuse Program) held its annual Hand in Hand Gala April 30 at Copper Creek Golf & Country Club in Kleinburg.
NINO MICHELA PHOTOGRAPHY 1.
Paul Stewart, Alison Peck, executive director of Cedar Centre, and service dog Nixon.
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Tina Recchiuti, Tanya Pacheco and Silvana DiGiovanni
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Lexie Badali, Anne Beswick and Sandra Hadiwaidjaja Liem
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Emcee Andria Case of CTV news
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Realtor and Cedar Centre supporter Vivian Risi
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Lexie Badali, Councillor Marilyn Iafrate and Anne Beswick
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Tim Johnston
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Shaun Sauve, Cheryl Phillips and John Willems
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Braden Simmonds, Cassie Simmonds and Mara Sepe
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10. Pat McCann, Sandra Capodagli, Paula More and Trish Tonelli 11. Alison Badali and Lexie Badali 12. Maria Ciarlandini and Sandra Hadiwaidjaja Liem 13. Korey Doner, Darren Doner and Tara Nicholson
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P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • info@fischercustomcabinets.com • www.fischercustomcabinets.com yorkregion.com/goodlife | 67
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