Goodlife Vaughan Holiday Edition 2015

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NOVEMB ER | DEC EMB ER 2 0 1 5

N O V E M B E R

GOODLIFEMAGAZINE.CA

Set the stage for a memorable holiday dinner

‘Tis the season GoodLife Vaughan Edition

for spectacular outdoor containers

t e e sw spots Decadent delights from Vaughan’s pastry shops

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BROKERAGE

Regional General Manager Shaun Sauve Editor Lee Ann Waterman Contributors Emily Blackman • Bart Card • Jim Craigmyle • Daniela DiStefano Jennifer Ettinger • Jonathan Hiltz • Naomi Hiltz • Andrew Hind Joann MacDonald • Julie Miguel • Fina Scroppo • Tracy Smith ADVERTISING DIRECTOR Maureen Christie Advertising Manager Tanya Pacheco Advertising Sales Jeremy Brown • Alex LeClerc • Monika Madden Nino Michela • Joseph Montagnese • Tony Segreti Howie Taylor • Shelley Thompson Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Emily Ayranto Director of Business Administration Rob Lazurko Director of Distribution Carol Lamb

As

a

community-based

media

group

As reaching a community-based media group more than 300,000 households, we take seriously our responsibility to supportwe reaching more than 300,000 households, that help make York takecommunity seriouslyinitiatives our responsibility to support Region a great place to live, work and play. community initiatives that help make York We support a wide variety of causes including Region a great place to live, work and play. health care and research, social services, Weeducation, support a wide of causes including arts variety and culture, community health caretheand research, youth socialinitiatives, services, festivals, environment, education, arts culture, community volunteerism and and much more. festivals, the environment, youth initiatives, volunteerism and much more.

4 | GoodLife • November - December 2015

GoodLife, Vaughan is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or GoodLife magazine.

Contents copyrighted. All rights reserved.

Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited.

Submissions are welcome from writers and photographers.

We assume no responsibility for unsolicited material.

GoodLife 29-8611 Weston Rd., Vaughan, ON L4L 9P1 905-264-8703

GoodLifeMagazine.ca | 5

contents

12 24

12 Centre Stage 14 The Season for Green 24 Home Tour 30 Sweet Spots 36 Say Cheese 42 We Like It

Cosy comfort for your home

Create a memorable table for your holiday dinner

Tips for spectacular outdoor containers

Aging family home gets a facelift

30 6 | GoodLife • November - December 2015

36

Celebrate the holidays with decadent favourites from Vaughan’s pastry shops

York Region cheese experts share their favourites and how to serve them

Exclusively at:

15 Jevlan Drive, Woodbridge, Ontario L4L 8C2 905-850-4653 Fax 905-850-8580 www.damanijewellers.com

GoodLifeMagazine.ca | 7

contents

48 In the Kitchen 52 Portfolio 54

56

48

58

Savour the Season

Tradition meets trend in these holiday appetizers

Novotel Vaughan’s Trio Restaurant boasts a serene setting, award-winning service and scrumptious classics

Dance opens doors to creative life for Jorie Brown

56 Body + Mind 58 Travel 60 Events 65 In the Crowd 66 Beauty Spot Give the gift of beauty

Wish them a healthy New Year

Set sail in romantic elegance aboard the Royal Clipper

60 8 | GoodLife • November - December 2015

Arts, culture and outdoor events for the whole family

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editor’s note

Editor

In the final harried days of pulling together this holiday issue of GoodLife, I received a late night email from one of my writers that began: “Forgive me, but I may be losin’ it….” She remembered reading an email from me but couldn’t locate it.

I felt in good company that someone I know to be competent, capable and reliable could have moments like that, too. “You’re not losing it,” I responded. “I sorta wish someone would email me to say the same thing.”

The exchange got me thinking about the similarities between producing a magazine and celebrating the holidays.

If you’re smart, you start planning well ahead—and you ask everyone for their input. As preparations begin, you start to get excited about the final product. You spend a few early mornings fussing over the details and some sleepless nights wondering if you’ve taken on just a bit too much. But somehow it all comes together and, if you’re smart, you take a few quiet moments just to enjoy it.

This issue of GoodLife is brimming with ideas for the season.

We’ve taken inspiration and advice from local designers, decorators, florists and gardeners on how to create a memorable table for your holiday dinner or a welcoming outdoor arrangement that will last all season long. And We Like It features gold, copper and bronze accents to warm up your home for the holidays.

Writer Tracy Smith consulted three York Region cheese experts to ask about their favourite cheeses and how to serve them.

Recipe developer Emily Blackman combines traditional flavours and the latest food trends in a selection of appetizers—perfect for your cocktail party.

If you’d rather eat than bake, you’ll want to read food writer Fina Scroppo’s tour of the city’s pastry shops and discover where you can find favourites like panettone, macaroons and rugalash.

I hope you enjoy this issue—and that you find moments of both excitement and peace this holiday season. We’ll be back in January.

leeannWATERMAN Editor

Lee Ann Waterman follow us@goodlifeyork | www.goodlifemagazine.ca

Contributors

goodlifeeditor@yrmg.com

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.

10 | GoodLife • November - December 2015

TracySMITH writer

A freelance writer, health enthusiast and daughter of a general contractor, Tracy Smith loves writing stories that bring people together in their homes and community (and that have great before-andafter shots). Her work has appeared in national and local publications and she is a regular contributor to GoodLife magazine, covering the Rooms Gone Right column since its inception.

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.

naOMIHILTZ photographer

Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography.

Prior to this, she studied photography, graphic design and film production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s significant moments.

barTCARD travel writer

Originally from Bermuda, Bart Card realized his passion for travel at a young age. After a career in the British Army, he joined an international hotel chain as director of international sales, based in London, New York and Toronto responsible for Asia and the Middle East. He now shares his worldwide experiences in words and photographs.

While travelling, he enjoys learning about local cuisine that can be incorporated into his love of cooking for friends and family.

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We Like It

All that glitters Warm up this holiday season by introducing some gold,

copper and bronze accents into your home

by Lee Ann wAterMAn

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Champagne flutes $4 each | HomeSense Appetizer plates $13 set of four | HomeSense Table runner $15 | HomeSense Wood and brass rolling pins $20 each | HomeSense Crewel deer pillow cover $39.50 | Indigo Animal silhouette pillow cover $39.50 | Indigo Woodland animal lowball glasses $39.50, set of 4 | Indigo Kate Spade New York Hampton Street high ball glasses $50, set of 2 | Chapters, Indigo Salt shaker and pepper grinder set $20 | Marshalls Diamond weave basket $39.50, $49.50 | indigo.ca Bombe chest with gold antiqued finish (46 by 18 by 35 inches) $2,300 | Zilli Interiors, Vaughan

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Carpe diem library stamp $29.50 | Indigo

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Arrow drink stirrers $25, set of 4 | Indigo

Vinter candleholder copper, $4; gold, $3 | Ikea

Three-drawer gold chest (38 by 20 by 34 inches) $1,500 | Zilli Interiors, Vaughan

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GoodLifeMagazine.ca | 13

holiday

Centre Stage CREATE A MEMORABLE TABLE FOR YOUR HOLIDAY DINNER by trACY sMitH | phOTOgraphy by nAoMi HiLtZ

GoodLife asked four York Region experts in design and decoration to provide tablescapes inspired by a favourite holiday song.

14 | GoodLife • November - December 2015

Joy to the World

A charming table swathed in tradition and charm.

“Christmas and events where the family gathers are all about tradition. In this table setting, Grandma’s antique dishes and teacups were used to add charm and remind everyone of the special people who once sat alongside the family at the table.”

Katherine Porath, Katherine Joy Interiors

At a holiday dinner, I like… “tradition, a dinner using my grandmother’s favourite recipes and dishes.”

Elements Tradition: family heirlooms, including antique plates and teacups, lace tablecloth Sparkle: mirror centrepiece, candles, gold chargers, chandelier Red and white: florals, stemware, white Battenburg lace tablecloth, chair ribbons Expert tips Add mirrors and other reflective surfaces like glass to add sparkle and create ambience for evening get-togethers.

Watch out for sap stains when you lay greenery on your table; using wax paper underneath will help protect your linens.

Sources Florals: Lindsay Drake Nightingale, Yorkshire Garden Services

GoodLifeMagazine.ca | 15

holiday

Silver and Gold A modern, chic design bursting with fun and colour. “I love the combination of green with pink; to me those two colours feel like a modern twist on the traditional green and red.”

Elements Sparkle: Chandelier, table covering, ornaments, candles, stemware, china Green and pink: Christmas trees, ornaments, pillow, fresh greenery Holiday cheer: bright colours, mixed patterns, foil-covered table, disco ball ornaments Expert tips Decorating your table in a bold and different way doesn’t have to be pricey.

I used heavy-duty aluminum foil to wrap the table for a modern look that would reflect light and add a huge sparkle at night and I found a great gold polka-dot wrapping paper that I cut out and used for placemats to add pattern. Leftover ornaments in bold and metallic colours are another really easy way to add glitz and glam to a centrepiece and adjacent tables.

Sources Bar Cart: Klein Home, Aurora Floral Design: Karrie McFee, Inside Out Candleholders: CB2 Cheers sign, branch candelabra: West Elm Dishes, placecard holders, mirror balls, crystal candleholders, polka-dot vase, candles: Winners Glasses, decanter, green trees, napkins: Pier 1 Imports Ice bucket, polka-dot Kate Spade wrapping, spiked gold ball: Indigo 16 | GoodLife • November - December 2015

Elise Volpe, EV Design

At a holiday dinner I like…”making my guests feel welcome, good food and quality time with friends and family.”

GoodLifeMagazine.ca | 17

holiday

Have Yourself a Merry Little Christmas Wendy Neal, Wendy Neal Design An elegant table with a contemporary vibe.

Elements Light: bold candles, mini-lights intertwined throughout centrepiece Pink: end chairs, flowers, ornaments, painting Expert tip Look through your own decorations and see if there are any items that you can use; you may be surprised at what you already have to make a fantastic centrepiece. Adding greenery always makes for a more festive look and more is more when it comes to candles.

Sources Table runner, napkins: HomeSense Mini-lights: Caruso’s, Aurora Placemats: Superstore

18 | GoodLife • November - December 2015

At a holiday dinner, I like… ”beginning with a toast.

We have a rule in our house that we have to meet eyes with each person when we clink their glass;. It’s a great way to start a meal together.”

GoodLifeMagazine.ca | 19

holiday

I’ll be Home for Christmas Andrea Henderson, saturday afternoons

A beautiful and cosy look, inspired by nature.

“I tried to create an easy, simple everyday holiday look that could be dressed up or down depending on whom you are entertaining.”

Elements Nature: greens, pinecones, flowers, cranberries, birchwood Simplicity: jute placemats, natural colours, barnwood boxes, reindeer Sparkle: mercury glass, candles, ornaments, birds 20 | GoodLife • November - December 2015

Expert tip “Start at the centre of the table and work your way out.

Begin with a few simple items—pinecones, candles, barnwood—and layer them in one at a time; too much of one element can make the table look cluttered. It’s always easier to add items than to have to take apart a finished centrepiece.”

Sources All items: saturday afternoons, Aurora

At a holiday dinner, I like… ”lighting the candles; it usually signals that it’s time to enjoy the food and drink wine.”

GoodLifeMagazine.ca | 21

holiday DIY centrepiece:

The candle halo With a few tips from floral designer Karrie McFee of Inside Out, you can create your own seasonal centrepiece.

1. Select a wide candle or candle holder.

2. Purchase a grapevine wreath or floral foam ring at your local craft store that fits around the base of your candle, usually 13 to 15 centimetres (five to eight inches).

3. Place fresh cedar and eucalyptus clippings, one by one, in the wreath wherever they will fit, rotating the wreath as you go.

4. Add faux mini pinecones and fresh waxflowers sparingly to add texture and colour.

5. Let your arrangement take centre stage.

TIP: You can use different greens or accents, such as pine and boxwood, cranberries, mini ornaments or other fresh flowers to get a different look or to match your colour scheme

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22 | GoodLife • November - December 2015

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GoodLifeMagazine.ca | 23

holiday| container gardening

‘Tis the season for

green b y And r e w H i n d

24 | GoodLife • November - December 2015

Tips for spectacular

outdoor containers

Most gardeners put their containers away for winter and patiently wait for spring’s cheery arrival. But for savvy green thumbs, the same containers that hold vibrant annuals in the summer can be put to brilliant use during the yuletide season.

A winter-themed container composed of evergreen boughs and other accents, displayed prominently on a front porch, announces the season to all and provides a warm welcome for visitors. It’s also a beautiful way to blend the spirits of the garden and the holiday season.

Creating festive containers to greet guests in the chilly months isn’t difficult and is a fun and festive endeavour—it may even be the origin of a new holiday tradition for the family. Many garden centres make it easy by offering hands-on tutorials that guide you through the process.

Your job begins with selecting the container.

Many times, the container itself is important to creating a striking display. Pots and urns with distinctive colors or textures make a bold statement. Rustic containers or those with festive colors—reds, greens whites—work best for

a yuletide display. It’s best to keep away from anything too contemporary; Christmas is about tradition and nostalgia, after all, so anything too hip and modern will detract from the comforting spirit of the holidays.

But selecting the container is not all about appearance. There are other considerations as well.

Extreme temperatures make certain materials inappropriate for outdoors. “Terracotta and clay pots will crack and shatter in the winter, so use cast-iron, fibrestone or resin instead as all three are guaranteed to last over the winter,” cautions Amin Datoo, store manager at Sheridan Nurseries. “The size of the pot and of your design depends on your home as well. If the home is a bungalow, you probably want a smaller pot and a design that expands rather than extends up.

A two-storey home, on the other hand, needs a larger pot and taller design to keep it in scale.”

Proper preparation is equally important.

“It’s best that soil not be used in the pot because it holds moisture that expands in freezing temperatures, potentially cracking the pots. No

one wants that,” says Karl Kohnen, owner of Black Forest Garden Center in King. “Instead, the safest thing to do is fill the pot with floral foam. Floral foam will freeze solid and ensures your display retains its shape. The disadvantage is that its light (you may need to add sand for weight) and you only get one or two shots to make your design because once you begin making a lot of holes in it, floral foam begins to fall apart and becomes unusable.”

Purchase greenery for the arrangement from a garden centre or gather material growing in your backyard. If you choose the latter, make sure you harvest carefully and judiciously so don’t damage your plants or make unsightly pruning cuts that will come back to haunt you in the spring.

“Design your container with a nice blend of textures and colours and cut boughs at different lengths to create a natural feel,” Datoo says.

“Exotic branches like eucalyptus and magnolia, or branches with vibrant berries are very popular because they contrast with the greens of the pine, cedar and fir boughs.” » GoodLifeMagazine.ca | 25

holiday| container gardening

“

Design your container with a nice blend of textures and colours, and cut boughs at different lengths to create a natural feel.”

The arrangement should be relatively large in relation to the pot, with a minimum of equal parts pot and boughs, but one-third pot to twothirds boughs is preferable. If the proportions are less, the pot will dominate and undermine the overall effect of the arrangement.

Arrange different twigs in your hands to see what looks good together. Once you decide what you like, insert them into the floral foam in the pot. Finish your container with the tallest twigs and branches, then fill in any empty spaces and add the draping boughs.

“There are so many options when it comes to holiday containers, so many looks you can achieve,” Kohnen says. “If the pot is up against a wall, for example, you only need to do a halfround design. Put the pretty stuff in front and maybe some tall branches with pretty berries or elegant peacock feathers at the back for height.

Because the design is shielded somewhat by the wall you can do some things that you otherwise couldn’t. Let the choice of pot guide your design choices as well. If you have an exquisite pot, you

26 | GoodLife • November - December 2015

don’t want to hide it behind hanging boughs, but maybe you want a less formal look in which case the boughs can spill out over the sides for a more casual look. It’s all about using your creativity to create a look that fits the space.”

Remember, displays don’t have to be limited to greenery. Cones and nuts can be used too.

Garden centres carry a wide assortment of accents that may complement your creation— everything from grapevine shapes to artificial flowers, from dried mosses to ribbons.

“Some people purchase small cedars and use them as a centrepiece in the container. Others use a twig obelisk or metal obelisk in which they weave in branches to serve as centrepieces.

In either case, the small battery-operated LED lights can be used to add twinkling colour,” Datoo says.

Ideally, your container should be placed in a sheltered spot outside away from strong winds and where boughs won’t be flattened by heavy snowfall but, if constructed sturdily, it will endure anywhere. For dramatic purposes, place-

ment by a front door or porch is ideal, serving to welcome guests to your home.

“It’s best to wait until after Remembrance Day to make your container. As soon as Halloween comes down, people get excited about Christmas, but that’s way too early,” explains Kohnen.

“You need day and night temperatures to be similarly cold; before about Remembrance Day, the days warm too much and you’ll end up with greenery that’s brown by Christmas.”

Such containers can be used as interior décor, Kohnen says, but only for short periods.

Evergreen boughs will begin to brown and begin to become unsightly within four or five days if kept away from heat sources (even sooner if near vents), dropping needles shortly thereafter.

Regularly misting can prolong their longevity by a few days, but not much longer.

The key to success is not to be intimidated.

Let your creativity flow and experiment with various ideas and looks. A warm and welcoming Christmas container is sure to melt away the winter blues.

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3 elements for stunning containers Select greenery for your container using the principles of summer container gardening: Vertical accents Using tall boughs from shrubs with interesting texture or colour creates vertical interest and gives your arrangement stature. Examples include burning bush, dogwood, birch and variegated euonymus. Other intriguing choices that boast colourful berries are holly, winterberry, viburnum and bittersweet.

Fillers The remaining space between vertical and trailing plants should be packed with fillers.

These add depth to container and give it personality. Try fillers like white and red pine (especially attractive because of its pleasant scent), cedar, fir and juniper.

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Trailers They’re invaluable in containers because they spill over the sides and mask the container’s hard edges, creating the illusion that the pot does not confine the arrangement. Trailers make the display look more natural. Evergreens are an excellent choice. Select branches that will drape loosely over the exterior of the container.

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home tour|Vaughan

Aging

30 | GoodLife • November - December 2015

family home gets a face

me celift

by JULie MiGUeL phOTOgraphy by JiM CrAiGMYLe

when aubrey and gail moved into their home 19 years ago, they did a few minor updates, but were content to stick with the builder finishes while they focused on raising their two young sons. but with their children grown and no desire to move from the neighbourhood they love for its proximity to shops, services and close friends, they decided it was time for an upgrade.

GoodLifeMagazine.ca | 31

home tour|Vaughan

A soaker tub is the showpiece of the master bathroom, with the fully glassed double steam shower a close runner-up.

An upholstered headboard and matching wingchairs update the master bedroom.

An integrated vanity mirror with touch sensors is a unique piece that takes the spa-like experience to new heights.

32 | GoodLife • November - December 2015

Chrisse Allan interior designer

They enlisted the help of veteran interior designer Chrisse Allan to direct the remodel of their bathrooms and make some smaller but important updates to other spaces—all in keeping with their sense of style and budget.

The master suite was their first priority.

The bath was stuck in the late 1980s, swathed in wallpaper and featuring grey laminate cabinetry, a large step-up Jacuzzi tub and cramped shower stall. Gail challenged Allan to fulfill her dream of a spa-like master ensuite. The result checks all the boxes. A soaker tub is the showpiece, with the fully glassed double steam shower a close runner-up. An integrated vanity mirror with touch sensors is a unique piece that takes the spa-like experience to new heights.

The couple decided to splurge on the fixtures and heated floors, but shaved a substantial amount off the budget by choosing porcelain tiles over marble. Even with the benefit of hindsight, they are incredibly happy with their decisions.

For the master bedroom, the couple wanted to keep the furniture they had purchased from The Art Shoppe when they were first married, 20 years ago. But they asked Allan to find other ways to update the space. She brought in a new mirror, light fixture and upholstered headboard for a more modern look. She also replaced a big useless couch with two stylish wingchairs and added luxurious drapery to create a peaceful seating area.

The main bath on the upper level also received a modern and sleek facelift. Allan replaced the standard bathtub with an upgraded soaker and added a glass enclosure and therapeutic rain head feature so that it can double as a shower. »

This vanity was a mid-century desk in a prior life—designer Chrisse Allan picked it up a local second-hand shop and transformed it for the main floor powder room.

GoodLifeMagazine.ca | 33

home tour|Vaughan

SOURCES Master suite Tiles: Olympia Tile Fixtures: Canorama Lighting: Royal Lighting Window treatments: Hunter Douglas Main bath Mirrors: Lowes Art work: HomeSense Fixtures, tiles: Canorama

Tiles sourced in New York add another layer of interest to this sleek bathroom.

The tiles, a splurge sourced from New York, have a tiny striped detail to add interest. The vanity is also an upgrade and includes the addition of a second sink. Allan created a storage cupboard in a previously unused space next to the bathtub, which helps with clutter and creates a great space for extra towels.

The third bathroom on this level, another ensuite, is a tiny space that now has a grand feel, with marble basketweave tiles and sleek vanity.

The light fixture is a vintage find, dating back to the 1980s—ironically the era the couple was trying to forget with this renovation.

The first floor powder room was taken from bare beginnings into a classic and chic space.

The home’s first owners, shares Gail, were in the mirror business and this powder room had a floor to ceiling mirror prior to the renovation.

The vanity is a mid-century desk that Allan found at a second-hand shop. The addition of a vessel sink and hardware, plus painting by ProGlo Paint, turned the piece into something that 34 | GoodLife • November - December 2015

replicates new pieces retailing for about $2,000.

Modern sconces and slate tiles complete the modern look.

In the living room, Allan made a few tweaks to update cherished heirlooms that have been in the family for more than 40 years. She had the chairs and stools painted for a modern Frenchinspired look. The coffee table, in mid-century vintage teak, adds an element of warmth and helps create a comfortable and chic space that is perfect for entertaining after-dinner guests. A long, low buffet in a similar wood tone connects the space to the dining room.

There, a vintage table, another family piece, was outfitted with upholstered chairs. An Australian Crystal Schonbek chandelier adds a touch of sparkle and luxury to this classic dining area.

While there are still more rooms the homeowners want to update, they have plans to move outdoors and tackle the backyard—while enjoying the new luxuries Allan helped bring to their home.

Tiny ensuite: Tiles: The Tile Shoppe Vanity: Canorama Mirror: Lowes Light fixture: vintage Chairs and stools: Custom, Chrisse Allan Design Small coffee table: Elte Powder room Vanity: Frontiere Furniture, paint update Pro-Glo Lighting: Elte Tiles: Surface Innovations Mirror: Lowes Living/dining rooms Coffee table: Studio Pazo Seating, side table: Vintage Dining table: Vintage Dining chairs: The Chair Source Lighting: Royal Lighting Chairs and stools: Custom, Chrisse Allan Design Small coffee table: Elte

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905-553-5252 GoodLifeMagazine.ca | 35

food|pastries

Vaughan’s delightful pastry shops are rolling out decadent favourites – from traditional treats like panettone to macaroons to rugalash – to help you celebrate the holidays

36 | GoodLife • November - December 2015

by finA sCroPPo | phOTOgraphy by nAoMi HiLtZ

How does the saying go? Ginger and spice and everything nice...just a few of the ingredients that capture our attention and our senses during this time of year. So, too, will the artisanal delights from Vaughan’s unique pastry shops. Step into any one of them and you’ll meet passionate pastry chefs and their teams busy at work, just like the elves in Santa’s workshop, positioning delicate layers, swirling toppings, piping fillings and tying bows on a ridiculously delicious assortment of holiday pastries, cookies, cakes and pies.

Each shop brings a specialty to the dessert table and each brings tidings of comfort and joy to the customers and their guests who are lucky enough to savour them. Meet six of Vaughan’s sweetest shops.

Dolcini by Joseph If “imagination” is on your Santa list, then Dolcini By Joseph is a good place to start. With a masterful skill for detail and design and an exquisite palette for desserts and confectionery, Joseph Montinaro offers an irresistible array of pastries, cakes, truffles and bonbons from his quaint shop in Kleinburg.

His passion for the pastry arts began at an early age under the guidance of his father, who ran West Finch Bakery in Toronto before Montinaro took ownership in 1998 and then later opened Dolcini in 2004. Ever since, customers

dolcini.ca have relied on nothing less than decadent artisan desserts.

For the holidays, they’ll be greeted by an assortment of handcrafted delights, including chocolate confections, fig-almond cookies, buche de Noel and other centrepieces for the holiday table. Montinaro’s personal favourite: rich chocolate with roasted nuts. “I love the combination of these two mediums,” he says.

“In the end, it’s our consumers that we must satisfy,” Montinaro says. “They are our strongest critics and they’re the ones who give us the op-

portunity to create on a day-to-day basis. Collectively as a team, we are always trying to create a product that we are truly proud of.”

Indeed, there are many proud moments from an impressive lineup of workmanship. He and his team have created cakes for former Prime Minister Stephen Harper and former Italian Prime Minister Enrico Letta. Montinaro was a finalist in Barry Callebaut Canadian Pre-Selection for the World Chocolate Masters and can often be found as a judge for several industryrenown competitions.

Joseph Montinaro

GoodLifeMagazine.ca | 37

food|pastries

Patisserie V. Marie Stroll into Patisserie V. Marie and you’ll be brought back to a quaint Parisian-style pastry boutique. Here, you’ll find the daintiest of details that are equally reflective in the displays that greet you as well as in the French-inspired pastries and confectionery delights that line the shelves. But it’s the luscious assortment of desserts in cheerful hues that beckon customers to the four-year-old shop and its team of designer bakers, led by pastry chefs and owners Vanessa Fiorini and Elpidio Galasso.

“Our signature sweet treat is our macaroon of the month,” Fiorini says. “Each month, we discover a new flavour, and have a contest for

vmarie.ca

our customers to win free macaroons.”

For the Christmas holidays, the shop will also feature other European desserts that claim equal attention among customers, such as artisan panettone in three flavours—original, chocolate chip and raisin—as well as handcrafted torrone (Italian nougat), all made in-house.

They’ll be accompanied by the daily offerings of shortbread cookies, cupcakes, French pastries and petit gâteaux.

The sweet selections are as inviting as the award-winning pastry creators themselves.

Fiorini, who is in charge of specialty cake orders, and Galasso, who runs the pastry side of

the business, pride themselves on customer service, quality ingredients and workmanship.

And it shows in their accolades: both have worked in some of the finest hotel kitchens and have received awards for their work. Galasso has won in the best original pastry category at Canada’s Baking and Sweets Show in both 2013 and 2014, while Fiorini won top prize in an international cake competition held in New Orleans.

“We are passionate about the taste of our products and pay attention to the smallest details,” says Fiorini, “which creates a unique and memorable experience for our clients.”

vanessa fiorini and elpidio galasso

38 | GoodLife • November - December 2015

Oh So Sweet

Selling Real Estate and

ohsosweet.ca

Owner and head baker Rosa Cirillo takes pride in having a shop that creates baked goods that are not only nut free, but that also come together with only real, wholesome ingredients with no fillers or by-products.

“We put a lot of love into our products, therefore, we are all about quality, not quantity,” she says.

It might be why Oh So Sweet’s brownies, blondies and salted caramel bars, cookies and cupcakes don’t stick around for very long. During this time of year, it’s also traditional cook-

ies and biscotti artfully arranged in platters and boxes, along with decorated cupcakes and Christmas panettone, that get repeat orders, all made by a team of talented pastry chefs who have helped Rosa’s little business soar over the past couple of years, she says.

“My biggest weakness, however, is our lemon ricotta cookies, which is also one of our most popular cookies,” Cirillo adds. “It’s a recipe that has been in our family for years.

Once you try one, you are guaranteed to be hooked.”

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GoodLifeMagazine.ca | 39

food|pastries

Nicol’s Pastry Shop When you have as much experience in the family-run business as the pastry creators behind Nicol’s, there’s sure to be some famed desserts.

One of them is the shop’s delicately whipped creamed pies—the most popular is the coconut custard pie, crafted to perfection and topped with chantilly cream and shredded coconut after it fills a flaky crust.

The recipe is a family treasure created by veteran pastry maker, 80-year-old Horst Fabian, whose list of credentials, including several years at the Four Season’s Hotel and original owner of Fabian’s Café in Scarborough, is as long as the shop’s assortment of handcrafted goodies for the holiday. Customers will have a selection to choose from, including gingerbread houses and men, butter cookies like linzer, Florentine and rugelach, strudels and pound cakes among others.

Daughter Nicol now works alongside her father, pairing traditional European delicacies with modern ideas and designs at the dessert table. Indeed, the shop is decorated in decadent reds and pinks, a fitting backdrop for the cheerful cupcakes that line up perfectly at the storefront.

Horst says customers can count on desserts that “are not too sweet and you can definitely taste the difference.”

Adds Nicol, “My dad is still in control. Everything has to live up to his high standards and only the best will do.”

40 | GoodLife • November - December 2015

nicols.ca

nicol and horst fabian

Sweet Boutique

sweetboutique.ca

Owner and pastry chef Anthony Macri combines natural, fresh ingredients with centuriesold techniques like “Nonna used to make it” to create holiday favourites. Among the lineup of sweet specialties are traditional panettone crafted and baked on the premises and filled with dreamy fillings like the newest offering, Nutella cream.

“My personal favourite is the fig cookies we make just for the Christmas season, called San Martini,” Macri says. “We use a recipe hundreds of years old and passed on from generation to generation. We love seeing the joy on customers’ faces when they see them and remember old memories of their grandparents making them.”

While Macri wears the pastry chef’s hat, he credits his team of bakers and decorators for making it a popular stop among patrons who enjoy it as much for its seasonal baked goods— like its prize-winning zeppole featured later in the New Year—as its fine coffee blends and camaraderie.

The Big Cannoli It’s says it all in the name—cannolis are a BIG deal at this specialty shop that has taken the decadent Sicilian dessert to a whole new level.

Indeed, you’ll find the father-and-son partnership of Val and Michael Cappelli experimenting and decorating the much-loved confection, which takes a decadently sweet creamy ricotta filling and pipes it into a crispy, fried dough.

With every season and occasion, the funspirited duo reinvents the traditional cannoli in every flavour imaginable: blueberry during the Blue Jays’ playoff run; pumpkin during the fall,

thebigcannoli.ca Nutella filled and even a bacon-wrapped cannoli, just because. If that weren’t enough, you’ll often find mini decadent cannolis nestled inside a super-sized cannoli shell (log), a lovely display for sweet tables or mini cannolis decorating some of the shop’s homemade cakes.

The Cappellis are also known for their Nutella-filled croissants and bombe, nut cakes and other chocolate-filled pastries, enjoyed with a piping hot espresso. The Big Cannoli is also the recipient of the 2012 and 2013 Reader’s Choice Award for best cannoli by the Vaughan Citizen.

GoodLifeMagazine.ca | 41

food |cheese

42 | GoodLife • November - December 2015

Cheese Formaggio Fromage Queso

Kaas 起司

with the approach of the holiday entertaining season, chances are you’ll be serving— and eating—cheese at least once or twice in the coming weeks. with that in mind, GoodLife consulted three York region cheese experts to ask about their favourite cheeses and how to serve them. say cheeeeeese! by trACY sMitH | phOTOgraphy by JiM CrAiGMYLe

GoodLifeMagazine.ca | 43

food |cheese

Our Experts

Albert Borgo Quality Cheese Inc., Vaughan

Quality Cheese was founded in the 1950s by Almerigo Borgo. Still owned and operated by the Borgo family, Quality Cheese manufactures mozzarella, ricotta, buffalo cheeses and brie at its facility in Vaughan. Its cheese is sold under brand names Albert’s Leap and Bella Casara at retailers across York Region, including Costco, Longo’s, Whole Foods and Loblaws.

Jane Kemp La Jolie Cheese Shop, Aurora

La Jolie Cheese Shop opened its doors earlier this year.

Owner Jane Kemp and manager Michael Welsh share their passion for cheese with customers, explaining the history and folklore behind each cheese, the intricate flavours and how best to enjoy it at home.

Evan MacDonald The Village Grocer, Markham

Originally a butcher shop, The Village Grocer has been serving Markham for more than 30 years. The family-run business prides itself on its quality products (homemade and local whenever possible) and great old-fashioned customer service.

d p, La Jolie one Kem Bndeudrg Le Jan by me recom

wd pleaser. in France, Le Burgond is a cro “From the Burgundy region sweet and d, mil a and th ear aroma of It has a seductive, yet gentle while the y, am texture is dense, yet cre nutty note on the finish. The .” nch cru like talrs a slight crys lovely orange-washed rind offe Texture: Semi-firm pears and a sparkling wine.

Pair it with: Figs, apricots,

44 | GoodLife • November - December 2015

Buffalo Mozzarella

recommended by Albert Bor go, Quality Cheese “Buffalo mozzarella is made from buffalo’s milk (versus cow or goat’s milk). It is a sweet and mil ky cheese with an amazin g, clean flavour.”

Texture: Semi-soft Pair it with: Tomatoes, sala ds or pizza, add to charcuteri e boards or ser ve on its own with extra virgin olive oil, coarse sea salt, drizzled aged-balsamic vinegar and basil.

Fun fact: Buffalo cheeses can often be tolerated and enjoyed by individuals who are allergic to cow’s milk.

la amemndebdabyzo C cer MacDonald, The Village Gro n Eva recom

ny. It is best cheese made in Germa “Cambazola is probably the of blue es not d mil its for wn is kno a blue-veined Camembert and “ t. richness of a Camember combined with the full-cream Texture: Soft drops of your uit, green grapes or a few Pair it with: A simple bisc vinegar. favourite well-aged balsamic

Burrata

recommended by Albert Bor go, Quality Cheese “Many people have not tried Burrata yet, but it is a must.

Burrata is a semi-soft Italian cheese tha t combines mozzarella and cream. It has a solid mozzarella exterior tha t is filled with a softer mixture of mozzarella and cream that sort of melts out of it once cut ope n.”

Texture: Soft Pair it with: Roasted grapes and garlic toasts.

Burrata makes its debut: The Borgo family was introdu ced to this regional delicacy while visi ting relatives in southern Ital y and knew it had to be brought back to Canada. The family now ma nufactures this cheese by hand in its dai ry in Vaughan.

GoodLifeMagazine.ca | 45

food |cheese

imolette p, La Jolie M recommended by Jane Kem

by a black nge colour and is covered “Mimolette has a flaming ora as well as e anc with its striking appear wax coat so it stands out n ser ved whe y full der won ich contrasts its hard-to-brittle texture (wh alongside softer cheeses).”

Texture: Firm g white. died chardonnay or sparklin Pair it with: Pinot gris, full-bo as substid use e onc e ese rounds wer Fun fact: These ball-like che . nce Fra of th nor the in s invader tutes for cannon balls against

Brie

recommended by Albert Bor go, Quality Cheese “Brie cheese is really versatil e for baking or for snacking on; it has a creamy texture on the insi de and our Brie incorporate s flavours of light butter, mushroom and hazelnut.”

Texture: Soft Pair it with: Unsalted cracke rs or crusty bread, ripe frui t, jam or a glass of wine.

Fun Fact: Since its origina tion in France during the 8th century, brie was originally referred to as “king’s cheese” and late r, after the French Revolution, it was kno wn as the “king of cheese ” and savoured by people of all clas ses.

icn MaBcDoelnallad, TheVVillaitgeaGronocer amelsndeadmby Eva B recom

vinegar, six-year-old Italian balsamic “This cheese is immersed in of the te tas nds the light and fruity giving it a rich flavour that ble ” gar. vine the tangy notes from cheese with the sweet and Texture: Semi-firm to firm oy on its own.

Pair it with: Crackers or enj

46 | GoodLife • November - December 2015

Extra-Old White Cheddar

recommended by Evan MacDo nald, the Village Grocer “I just love munching on this with a glass of oaky chardo nnay.”

Texture: semi-firm to firm Pair it with: a glass of oaky chardonnay

rey Owl p, La Jolie G recommended by Jane Kem

e, chalky soft goat cheese that is delicat “Grey Owl is delicious! It’s a x citrus ple com g clean flavour yieldin and creamy with a lovely notes.”

Texture: Soft e, such as or black olives, a white win Pair it with: Fresh figs, green rkling white wine.

Vouvray or Sancerre, or spa list, Archie e to the famous environmenta nam in ed Fun fact: Dedicat ’s lands. ker -ma ese che the on in a cab Belaney (Grey Owl), who had

Get On Board cheese boards are an easy and effective way to showcase and share cheese while entertaining. There are no hard and fast rules, but here are a few guidelines, from la Jolie cheese shop owner Jane kemp to get you started. cheese boards should be unique and reflect your personal taste and style—rustic, simple, fancy or grand, anything works. pIck a canvas: wooden boards, a vintage plate or a granite slab are all great options.

chOOse yOur cheese: Offer a selection that varies in texture and type; include a soft, semi-soft, hard and maybe a blue if you enjoy it. acclIMaTIZe: bring cheese to room temperature for roughly 30 to 45 minutes before serving to allow the cheese to take on its true flavour and texture. arrange: leave the cheese in its original round and rind to bring character and add a few foods sparingly that guests can enjoy with the cheese. figs, apricots, grapes and nuts go nicely with most cheeses.

GoodLifeMagazine.ca | 47

Savour t he flavour

food |holiday appetizers

Holiday traditions meet new food trends in this selection of appetizers recIpes and phOTOgraphy by eMiLY BLACKMAn

48 | GoodLife • November - December 2015

M Marinated Mediterranean Vegetable Parcels

Pomegranate Shrimp Ceviche

Makes 12 parcels

serves 6

IngredIenTs

IngredIenTs

1 zucchini

450 g (1 lb) shrimp

1 eggplant

6 lime leaves

4 large red peppers

1 lime, zest and juice

1 tub ricotta

500 ml (2 cups) water

30 ml (2 tbsp) fresh basil, finely chopped

15 ml (1 tbsp) honey

1 orange, zest and juice

5 ml (1 tsp) baking soda

salt and pepper

45 ml (3 tbsp) pomegranate arils

olive oil

1 grapefruit

chives

30 ml (2 tbsp) red onion, finely diced

MeThOd set oven to broil. place peppers on a baking sheet and set under broiler.

Turn peppers every 3 minutes and remove from oven when skin is evenly charred. set aside to cool. peel eggplant and slice in 1-cm (1/2-inch) slices. liberally sprinkle with salt and set in a colander to drain. slice zucchini in 1-cm (1/2-inch) slice. season with salt and pepper. heat 30 ml (2 tbsp) olive oil in pan over medium high heat. fry zucchini on both sides until caramelized. set aside to cool. rinse eggplant to remove excess salt and pat dry with paper towel. heat 45 ml (3 tbsp) olive oil in same pan over medium high heat. fry eggplant on both sides until caramelized. remove from heat, add orange juice and zest and allow to cool. remove skins from peppers and slice lengthwise to open up into flat sheets. remove seeds well. slice each into 3 long strips.

In a bowl mix together ricotta, salt, pepper, basil and a splash of olive oil. place about 15 ml (1 tbsp) of mixture on each pepper, spreading to cover. slice eggplant and zucchini into small matchstick slices and place one of each in the centre of pepper. roll pepper up to make a little parcel and secure with a chive.

15 ml (1 tbsp) mint, finely chopped salt and pepper lettuce or endive

MeThOd In a large pot with a lid, bring to a boil water, lime juice and zest, lime leaves, honey and baking soda. add shrimp, remove from the heat, cover and let sit 9 minutes. rinse shrimp in cold water, dry and place in fridge. using a sharp knife, peel skin off grapefruit and cut out half the segments. chop segments into small pieces and set aside. squeeze juice from rest of grapefruit into a bowl. chop shrimp into small pieces and add to bowl. add grapefruit, pomegranate, red onion, mint and salt and pepper to taste. store ceviche in fridge for half an hour to marinate, then plate and serve. lettuce cups are a great way to serve the ceviche as an appetizer.

GoodLifeMagazine.ca | 49

food |holiday appetizers

Short Rib Sliders Makes 24 slIders IngredIenTs 1.35 kg (3 lbs) beef short ribs or back ribs 30 ml (2 tbsp) olive oil 4 shallots, sliced 375 ml (1-1/2 cups) red wine 60 ml (4 tbsp) barbecue sauce 24 mini slider buns 24 small slices Camembert or blue cheese

MeThOd heat oven to 300 fahrenheit.

In an oven-proof pan or dutch oven, heat olive oil and brown the ribs, approximately 2 minutes per side. add shallots and cook for one more minute. deglaze pan with red wine. cover with a lid or foil and place in oven. cook for 3 hours, or until the meat is falling off the bones. remove ribs from oven and as soon as you can safely handle them, shred beef. add barbecue sauce to shredded beef. (This recipe can be made ahead to this point.)

Just before serving, reheat beef, assemble sliders, adding cheese slices.

Rosemary Chestnuts IngredIenTs 24 chestnuts 1 pkg rosemary sprigs

MeThOd heat oven to 400 fahrenheit. score an “x” into the tops of chestnuts. place chestnuts on a bed of rosemary sprigs and roast in the oven, until they start to turn a deep brown, 15-20 minutes. serve immediately.

50 | GoodLife • November - December 2015

Quinoa Arancini Makes apprOxIMaTely 24 IngredIenTs 250 ml (1 cup) quinoa 1 l (4 cups) water 60 ml (1/4) cup flour 1 egg salt and pepper 1 ball of fresh mozzarella cut into 1-cm (1/2-inch) cubes 500 ml (2 cups) panko bread crumbs 500 ml (2 cups) canola oil 1 can crushed tomatoes 2 shallots, finely diced

Citrus Chicken with Minted Yogurt Sauce Makes 2 dOZen IngredIenTs 4 large chicken thighs, skin on 1 lemon, juice and zest 1 orange, juice and zest 15 ml (1 tbsp) salt 30 ml (2 tbsp) maple syrup pepper

yOgurT dIppIng sauce

15 ml (1 heaping tbsp) pepperoncini (or your favourite jarred hot peppers)

250 ml (1 cup) goat’s milk yogurt

15 ml (1 tbsp) olive oil

30 ml (2 tbsp) mint, finely chopped salt and pepper

MeThOd heat olive oil in a saucepan over medium heat. add shallots and fry until soft, about 2 minutes. add tomatoes and pepperoncini and simmer for at least 2 hours over low heat. place in a bowl ready for dipping. bring water to a boil in a pot. add quinoa, reduce heat to medium and boil uncovered for 15 minutes. drain, cool under cold running water and drain very well.

In a large mixing bowl, mix cooked quinoa, 1 egg, flour and salt and pepper to taste. place panko in a pie plate. for each ball, take a heaping spoonful of quinoa mixture and place it in your hand. push a small cube of mozzarella into the centre and form a ball. roll in panko and set aside. preheat canola oil in a large, sturdy pot or dutch oven to 350 fahrenheit. place 6 arancini in the oil at a time and fry, turning to brown each side. place on a paper towel-lined sheet to drain any excess oil. serve immediately with the spicy tomato dipping sauce.

MeThOd cut each chicken thigh into 6 pieces, leaving the skin on and removing any bones. place in a container with a lid.

Mix together juices, zest, salt, maple syrup and pepper and pour over chicken. seal container and place in fridge for 3-6 hours. while chicken is marinating, mix dipping sauce ingredients and refrigerate until ready to serve. remove chicken from marinade and brush off any extra salt. place on skewers. set oven to broil with a rack in the topmost position. place chicken on a baking sheet and broil, rotating skewers until evenly browned. reduce the oven to 350 fahrenheit and place chicken in the middle of the oven, cooking until chicken reaches 160 farhenheit, 5-10 minutes. remove chicken from skewers and serve with dipping sauce.

GoodLifeMagazine.ca | 51

in the kitchen|Trio Restaurant at Novotel Hotel

y l l o j A e m i t good neil Mather, executive chef at Trio

52 | GoodLife • November - December 2015

at novotel vaughan’s Trio restaurant, a serene setting, awardwinning service and scrumptious classics ring in the holiday spirit. by finA sCroPPo | phOTOgraphy by nAoMi HiLtZ With menu offerings that include holiday classics along with healthy, well-balanced meals, the Novotel Vaughan’s Trio Restaurant makes gathering during this busy time of year easy and effortless. There’s nothing better after a day of shopping at the nearby Vaughan Mills or to enjoy the company of family, friends or out-of-town guests. The contemporary, relaxed dining atmosphere also makes it ideal to host a corporate holiday lunch and give cheer to recent achievements. Whatever the occasion, you can take comfort in knowing that you’ll be well served–you’ll find 30 years of experience in the culinary team and staff, which have been awarded Excellence in Service among Accor Hotels.

Your menu is quite diverse. Tell us more about it.

You’ll see that it’s divided into categories like classics, grill, fish and even healthy options. It’s important that we offer a menu that offers not only delicious dishes, but also balanced choices from an easy-to-choose menu and presented in small trios designed for sharing.

You emphasize local produce from Ontario being used in your dishes. Why does that make a difference to you/customers?

We believe that adding nutritious locally produced Ontario foods contributes to a healthier lifestyle. And we know that’s important to our customers.

We’re nearing the holiday season and we’re thinking about gathering with co-workers, family and friends.

What can we expect at your restaurant?

Our Christmas menu offers bold flavours and an array of culinary options all reasonably priced. Parties can be hosted in Trio Restaurant or in one of our private function rooms. You’ll find favourite ingredients during this time of year in some of our most sumptuous classics, among others: Roast Ontario Turkey with Chestnut Stuffing and Cranberry Compote; Roast Ontario Pork Loin with Dijon; Grilled Chicken Breast with Hunter Mushroom Sauce; Grilled Atlantic Salmon with Dill Cream Sauce and Penne a la Vodka.

What culinary experience is at the forefront of Trio?

Our culinary team combines decades of experience. Executive chef Neil Mather leads a team that contributes to our savoury dishes with globally inspired flair. Mather has worked in various hotels around the world, including Nassau, Nairobi, Edmonton, Ottawa and within the GTA. He also enjoys sharing his extensive experience as a culinary instructor at Algonquin College in Ottawa.

What are some of your most popular dishes?

Trio Bruschetta made with heirloom tomato, avocado and mushroom; Flash Calamari served with Asian dipping sauce; and BBQ “Canadian Wagyu” top sirloin steak served with truffle mash, French beans and mushrooms jus.

Trio Restaurant 200 Bass Pro Mills Dr., Vaughan 905-695-1735 novotelvaughan.ca

CHiCKen sALtiMBoCCA Makes 1-2 servings IngredIenTs 1 boneless skinless chicken breast 1/2 lemon 2 leaves fresh sage 2 slices prosciutto ham, thinly sliced flour for dredging 30 ml (2 tbsp) olive oil 125 ml (1/2 cup) white wine 5 ml (1 tsp) butter pinch chopped fresh parsley 60 ml (2 oz) demi-glaze or brown sauce

MeThOd cut chicken breast from tip to back lengthwise to make two fillets. rub fillets on both sides with lemon juice. press sage leaves onto fillets and wrap with prosciutto. press both sides of chicken lightly in flour.

In a sauté pan, heat olive oil on medium-high heat and cook chicken pieces until lightly browned, about 2 to 3 minutes per side. remove from pan and set aside. drain oil and pour wine in pan. add demi-glaze to lift pan drippings. simmer until mixture reduces to a thick sauce. add butter and parsley to sauce. add chicken to sauce to warm and serve with seasonal sides.

GoodLifeMagazine.ca | 53

ng t it ot ot al.”

portfolio |Jorie Brown

Dance opens doors to cre b y Dav i d Li

Thornhill’s Jorie Brown is the head coach of the Toronto Argonauts cheerleading squad, a successful entrepreneur and a respected choreographer—and, perhaps most importantly, she serves as a prime example of the vast opportunities open to young dancers.

The 33-year-old believes she’s able to indulge in her passions today because of her of involvement in dance growing up.

“My parents would often see me dancing to music videos in front of the television, so they decided to enroll me in a dance class at a local school in Thornhill when I was three years old,” she recalls “I got started in ballet, jazz and tap. And, as I got older, I got into the competitive side of dance. I guess you can say that dancing has become part of my identity.”

While Brown was attending York University in 2002, her father, Bob Brown, told her the Toronto Argonauts were holding open auditions for their cheerleading team.

“Beyond her obvious love for dance, I knew it would introduce her to many new people and open doors to help her with a future career,” said the Thornhill dentist about his decision to recommend the Argos cheerleader audition to his daughter more than a decade ago.

Thanks to her strong background in dance, Brown landed a spot that summer and says she has been on an “exciting and amazing journey ever since.”

She would dance for the Argos from 2002 to 2005 before joining the Toronto Raptors Dance Pak for a brief stint. Realizing her heart was with the Argos, Brown returned to the team in 2010 as the head coach of the cheerleading squad.

Although the Thornhill dancer identifies many highlights during her time with the Toronto football team, she says the two that stand out most came in 2004 and 2012 when the Argos captured the Grey Cup. “The wins in 2004 and 2012 were both very special in their own unique way. And it was just absolutely unreal to be on the sidelines and being part of the team’s success,” Brown says.

54 | GoodLife • November - December 2015

Jorie Brown with recording artist OMI.

“I still have the Grey Cup rings from those two victories, which I display proudly at home,” she adds with a wide grin.

In her current role, Brown is also heavily involved in the public relations and business side of the football club, including scheduling and planning cheerleader appearances, organizing fundraising initiatives and overseeing the junior cheerleader program.

Realizing how much she enjoys the business side of the sports and entertainment industry, Brown recently partnered with a longtime friend to start Cotton Candy Events Staffing, a company that provides brand ambassadors, street teams, host and hostesses, etc. to help clients promote their products or events.

With clients such as popular apparel companies, Canadian and American financial institutions and notable movie studios already

on board, the business venture is off to a successful start.

While football and business have evolved into passions for the Thornhill native over the years, she says choreographing keeps her connected to her roots as a dancer.

“I remember being inspired by musicians through their music videos as a young girl, so it’s just great to have the opportunity now to work with recording artists and be able to share my vision of their songs through the choreography in their performances,” Brown says.

One of her most notable assignments came recently when she was asked to come up with the choreography for an international chart topper at the 2015 Much Music Video Awards.

“The opportunity was posed to me to create something unique and exciting for OMI’s debut at this year’s MMVAs. The song Cheerleader is a major international hit; so my goal was to put together a performance that would be memorable and would complement the song perfectly,” she explains.

“We had to work in many elements, from his arrival car to the cheerleaders to the choreography and, at the same time, making sure all the camera angles worked, so it was a major project. But based on the feedback that I got, we nailed it,” adds Brown about working with the 28-year-old recording artist from Jamaica.

The York University graduate recalls that growing up as a dancer, she often received feedback that there weren’t many opportunities in the field beyond a career as a professional dancer, but she says her own journey is proof that’s simply not true.

“I’ve learned that there are so many doors that can open up because of dance,” she says.

“Being involved in dance led me to work with the Argos and to start a business and, obviously, to choreograph. But for someone else, they can open up a dance studio or they can be a dance instructor or an educator and the list goes on and on.

“So, it’s important for young dancers to understand that and just be open to all the possibilities.”

creative life Jorie Brown’s… … favourite local restaurants.

I love Laterna and Me Va Me. Those are my go-to places.

…best career advice.

It would have to be from my dad. He’s a dentist, but never pressured my sister, brother or myself to pursue the sciences. He just told us to do something we love and that we’re passionate about and has always been supportive of my decisions. He’s been my biggest cheerleader.

… alternate career path.

I would say teacher because I liked the idea of being able to help people grow and develop.

“

I’ve learned that there are so many doors that can open up because of dance.”

GoodLifeMagazine.ca | 55

beauty spot The year’s most-wanted gifts often come in small, pretty packages. From luxe lipsticks and the latest nail polishes to organic skin care and signature scents, we’ve pulled your guide to the chicest beauty gifts every make-up lover and glam girl should give and request this holiday season. These festive finds are at every price point AND are something the recipients will be appreciating well into 2016.

BEAUTY

GIVE THE GIFT OF

b y dani ela di s te fano

Clarisonic Keith Haring Limited Edition Holiday Collection $180 | Hudson’s Bay The most luxe of beauty gifts is a cleansing brush that cleans six times better than regular face washing. By New Year’s Day, they’ll wonder how they ever lived without it.

56 | GoodLife • November - December 2015

NARS Magnificent Obsession Red Lip Set $60 | Hudson’s Bay Get rich, red lips quick with this three-way lip set of all-consuming crimson that will complete any holiday party look.

Maybelline New York Holiday Kit Gilded in Gold $20 | drugstores Palettes free up much needed real estate from a jam-packed cosmetics stash. The first ever holiday kit from Maybelline, this palette of bronze and nude blush and bronzer shades packs enough options for day to night looks.

Essie Winter 2015 Collection $10 | salons The season’s newest polish shades are always on a beauty lover’s holiday wish list. Pick one or all of the fun and holiday-themed colours from essie and give the gift of on-trend nails.

Estée Lauder Modern Muse Le Rouge $122 | Shoppers Drug Mart A New Year calls for a new signature scent and this fragrance packs a sexy contrast of roses and ripe fruits with dramatic velvety cream undertones.

Emjoi Micro Nail $60 | Shoppers Drug Mart Any DIY manicure lover will appreciate adding a gadget that can easily deliver perfectly shined and buffed nails to their nail care kit.

Moroccanoil Body Butter $56 | salons A super rich and unbelievably smelling body cream is a small daily luxury to clinch during winter months. The butter-like texture of this one will moisturize the driest skin with argan and olive oils.

Weleda Holiday Limited Edition Hand Cream $19.25 | well.ca Wrapping presents, baking and trimming the tree can leave hands feeling rough. This best-selling cream, made with natural ingredients, renews dry hands to a healthy and revitalized state.

OSiS+ Holiday Party Survival Kit: Volume Edition $30 | salons Your fine-haired friends will be forever thankful to find this volume-boosting duo in their stocking.

Enchanted Eve Brush Kit $63 | MAC counters A festive brush set is great to keep in your evening bag for touchups between family dinners, holiday cocktails and shopping trips.

Travel Safe Kit $45 | saje.ca When embarking on holiday travels, a kit of oils and ointments will help revive you post-flight and combat against things like germs, digestion troubles and skin irritations.

Limited Edition Perfect Balance Discover Collection $40 | paiskincare.com Help tame sensitive skin with Pai’s organic remedies for acne, eczema and more. The cleanser, tonic and day cream soothes and rebalances blemish-prone skin.

GoodLifeMagazine.ca | 57

body + mind

Wish them a HEALTHY new Year b y Je nni fe r etti nGer

afTer a few weeks On The hOlIday parTy cIrcuIT, sOMe MaraThOn shOppIng sessIOns and dInner wITh all The TrIMMIngs and The exTended faMIly, yOur lOved Ones wIll wITh Thank yOu fOr ThInkIng Of ways TO help TheM allevIaTe sTress and IMprOve TheIr well-beIng. here are The gIfT Ideas ThaT Make My lIsT ThIs year.

How about getting the kids away from the video games and into some fun and creative down time? The kit includes a Gaiam yoga mat, water bottle and a DVD featuring yoga instructor Jodi Komitor leading three fun-filled yoga practices for children aged five to eight. $27 | costco.ca For the man or woman who wants to have more style in their fitness trackers, Fossil offers a line of fashionable connected accessories that showcase the design excellence, expert craftsmanship and whimsy that defines all its products. The Fossil Q Dreamer is a fitness tracker and more that looks like one of your favourite bracelets—and goes with everything. Choose a leather band for work and a silicone band while working out. With gentle vibrating alerts and customized colour notifications for key contacts and apps, you’re sure to stay in touch, in style. $155 | Fossil

If you need music to get moving, how about a cable free workout with supreme stereo sound and a personal training system to move you forward? The Jabra Sport Pace will help guide your fitness programing, monitoring and evaluating your workout, and it is sweat, shock and weather proof. $130 | jabra.ca 58 | GoodLife • November - December 2015

The M4M Seamless Capri tights by New Balance are the talk of the season! I have been stopped numerous times asking who and what I was wearing! Why the buzz? Minimal seams and maximum mobility. With seams only in the inseam and the gusset, you’ll enjoy lightweight comfort with less irritation, plus incredible stretch and recovery to help you move freely. $90 | Sport Chek, Running Free

I predict the Rexist360 Bands will be one of the hottest fitness programs in months to come. Ditch the dumbells and give them a go to increase your strength, speed and endurance. You can target your abs, lower back, glutes, hamstrings, quads, calves, hip flexors, abductors and adductors—all with minimal strain on joints and ligaments. $105 | rexist360.com Jennifer ettinger is a fitness and style expert. for more information, visit fityourstyle.com.

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GoodLifeMagazine.ca | 59

travel|tall ships

set sail in romantic elegance

by BArt CArd

Barcelona

60 | GoodLife • November - December 2015

Const

royal clipper

It

Lyon

Ljubljana

Milan Turin

ouse

Genoa Marseille

orra

Florence

rcelona

Rome Rom e Naples

Palermo

Annaba Constantine

Tunis

was 34 years ago, but seems like yesterday, that the Tall Ships Races arrived in Bermuda. The ships had travelled from across the globe, arriving in my native waters and awe-struck Bermudians could only watch, wonder and dream.

It was 1976 and America was celebrating its bicentennial and the tall ships had set a course for New York City and July 4 to ring in America’s Independence ZagrebDay. Some had started at Gdynia, situated between Poland and the then Union of Soviet Socialist Republics, while the Europeans Bucharest joined the trek in Plymouth en route to the Canary Islands, at which time Belgrade some 48 ships were part of the race.

From the Canary Island to Bermuda, the fleet was 92 ships strong. The July 4 parade up the Hudson River drew millions to watch the celebrations and later the ships dispersed to share the spirit of the age of sail with other Sarajevo American ports.

Included in this fleet was the Kruzenshtern, a U.S.S.R. marvel built in 1926 that measured some 115 metres (378 feet) in length and carried 68 Sofia crew and another 168 cadets. Bermudians were fascinated as it nestled in Edirn Skopje our waters, with its menacing black hull. The Russians are coming, we would shout. Remember, it was a different world at that time.

Tiranë You have to go back to 1902 to recall the largest, fasted sailing ship the world had ever seen: The legendary Preussen dominated the seas, only Salonika to be gone a few short years. And while the Kruzenshtern was a sight, it could not compare to the Royal Clipper, the world’s current most magnificent sailing ship.

The Royal Clipper, whose design is based on the Preussen, has the proud distinction of being the largest and only five-masted, full-rigged sailing ship built since her predecessor was launched at the beginning of the last century. Growing up on the blue Bermuda waters, I’ve nurtured Athens a life-long dream to sail a tall ship, a dream that became reality during an 11-day cruise aboard the Royal Clipper, where I was joined by my wife Sarah Jane. » GoodLifeMagazine.ca | 61

Valletta

travel|tall ships

Lyon

passenger lookout “crow’s nests”, where you’ll almost flat against the hull when the vessel goes And if you are waiting for the “small world”Bordeaux Milan Ljubljana have the grandest view of all. to sailing mode, largely eliminating resistance to reference, how’s this one: The Royal Clipper’s interior spaces are just as the flow of water along the sleek sailboat hull.

The captain of the Royal Clipper, Sergey dazzling. TheyTurin include a three-deck atrium that The Royal Clipper is named in the Guinness Utitsyn, was a junior officer aboard the KruBilbaoin 1976. funnels sunlight into the elegantly appointed, World Records as the “largest square rigger sailzenshtern during its stint off Bermuda Toulouse Genoadelicious cuisine tri-level dining room offering ing ship in service,” but Star Clippers is curAnd Sarah Jane had boarded the Kruzenshtern and a no-tie dress code. A convenient marina rently building a new ship to take that title. It during its time in Bermuda and toured its maplatform lowers from the stern for water sports will be modelled on the sailing ship France II, jestic construction.

Florence Porto Marseille and diving. which was commissioned in 1911 and was at The Clipper is a splendid sight to behold.

Andorra And the ultimate unique Royal Clipper exthat time the largest square-rigger in the world You might think she was an apparition from the perience, the one-of-a-kind Captain Nemo with five masts. grand age of sail, but the Royal Clipper is as new Madrid navigaLounge, is the site of the spa and health club We left Toronto for two days of relaxation as tomorrow, boasting state-of-the-art with underwater glass portholes. and sight-seeing in Rome before boarding the tion systems and every comfort and luxury one Lisbon Barcelona As most are aware, every cruise line always Royal Clipper for an 11-day adventure on the could wish. For connoisseurs of sail cruising, Rome Rom e includes an invitation from the captain to meet Mediterranean, which it sails during the sumthe 133-metre (439-foot) Royal Clipper offers for cocktails. But not caring to tempt fate, and mer and fall seasons, before repositioning in the the ultimate sea-going experience, balancing Naples afraid I wouldn’t get the chance to share stories Caribbean during the winter and spring. the grandeur, adventure and tradition of sailing Valencia with Utitsyn, I invited him for dinner instead.

The Royal Clipper carries just 227 guests with the superb service, amenities and accomGenerally, this is unheard of, but the good in luxurious style. A full 176 square metres modations of the finest modern yacht. captain was delighted with the offer, and espe(19,000 square feet) of open deck and three The inspiration of Swedish entrepreneur Sevilla cially more so after I reminded him of, and he swimming pools create a wonderfully spacious Mikael Krafft, Star Clippers’ fleet includes the recalled, his visit to Bermuda aboard the Kruand expansive outdoor environment. Find your Royal Clipper, Star Flyer and Star Clipper, the zenshtern. secret hideaway on one of the hidden balconies only major true sail ships ever built where no Palermo Joining Utitsyn were cruise director Frederic on either side of the bow. Or climb the mast seaman ever needsMálaga to climb the masts to handle Jansen and hotel manager Francesco Mazzoni. (with safety harness provided) to one of the sails. A simple button lays the propeller blades Algiers

Annaba

Rabat 62 | GoodLife • November - December 2015 Oran

sablanca

Fès

Tunis

Constantine

Valletta

Sousse

ana

es

lletta

land Sauvignon quenched the palette, before suring that all passenger needs were met, recThese men are the best in the business – friendZagreb caring and passionate about ommending wines and his favourite foods for Sarah Jane and I ventured to the local markets ly, down-to-earth, to sample fresh vegetables, breads and cheese. us to sample. their work. They even took the time to explain Bucharest Our trip would not have been complete withOur ports of call included Italy, Sicily and some of the work of the crew, including that of Belgrade out a visit to Mount Etna. This active volcano on Greece, Montenegro and Croatia before returnSabransyah Muhammad, a qualified sail-maker the east coast of Sicily is the largest active voling to Venice, Italy and our flight back home. and rigger who I had watched earlier that day cano in Europe, currently standing about 3,326 All the ports were delightful with various tours repair sails with a large sewing machine situated Sarajevo metres (10,910 feet) high, though it should be that could be booked on board. If you wanted right on the deck. noted that this varies with summit erupsomething more leisurely, just walking around Jansen is currently assigned to the Star Flyer, tions. It is the highest mountain in Italy the beautiful old towns was a wonderful way to whose home is now Tahiti and French Polynesouth of the Alps, and by spendSofia the day. sia. With his knowledge of six languages and Edirne far the largest of the three We all had our favourite ports of call, for Sarenthusiasm, he manages to inspire an interest Skopje active volcanoes in Italy, ah Jane it was Kotor, Montenegro situated in the Istanbul in the history and charm of all ports of call. His Tiranë cruise truly Bay of Kotor. The sail through the bay, which being nearly Ankara three times role in making our Mediterranean the height of the next largis much like a fiord, was truly breathtaking. memorable makes us long to sample the deSalonika est, Mount Vesuvius. » The Old City of Kotor is a well-preserved Bursa town lights of Tahiti. built between the 12th and 14th century. MeWith Mazzoni, I experienced the second of dieval architecture and numerous monuments my small world encounters on this trip. He was of cultural history have made Kotor a UNESCO sharing his experiences and history when he World Heritage Site. mentioned he had had the pleasure of working Our stop in Croatia’s Kurcola really stood out in one of the world’s most beautiful places. Of Izmir for me, walking along the waterfront and noticcourse, I had to ask where and should not have Athens ing the tables set up for lunch guests along the been surprised when he said Bermuda; needwaterfront and its beautiful turquoise waters. less to say we then had many recollections to Fresh mussels and a tasty bottle of New Zeashare. He is the consummate professional, en-

Alepp

Nicosia

GoodLifeMagazine.ca | 63

Beirut

Hom

travel|tall ships

Mount etna

Lyon

Ljubljana

Milan Turin

ouse

Genoa Marseille

orra

Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption. Although it can occasionally be very destructive, it is not generally regarded as being particularly dangerous and thousands of people live on its slopes and in the surrounding areas.

I have been sailing for more than 40 years and thought I had seen it all.

But deep down, after researching the Star Clippers before our trip, I knew we were in for something entirely special. Just waking up at 5 a.m. and sitting deck-side, Zagrebwatching the sunrise and the sails raised was something to behold.

I have been asked would I do the same trip once again. Absolutely! AndBucharest Belgrade how romantic it was that my wife was able to accompany me. Perhaps next time we can include my six children, partners and 10 grandchildren. That has adventure written all over it.

Sarajevo

Florence

If you go...

arcelona

Rome Rom e Naples

Palermo

Sofia Skopje

star clippers’ fourth ship is expected to launch mid-2017. The ship is being constructedTiranë in croatia’s brodosplit shipyard and will carry 300 passengers with 150 cabins and be powered by 6,350 square Salonika metres (68,350 square feet) of sail. There will be four bars, three swimming pools, a dining room, a library, a watersports platform and a spa.

The company has also announced its return to southeast asia, where it will operate a winter season in Thailand, Malaysia and singapore. The star clipper will sail in december 2016 to its new homeport of phuket, Thailand. This will be the first time the company Athens has sailed to the region since March 2010. for more information, visit starclippers.com.

Annaba

Tunis

64 | GoodLife • November - December 2015

Constantine

Valletta

Edir

events

9

THINGS to DO

in your community

4

ChanukahPalooza december 6 city playhouse Theatre children’s entertainers Judy & david, Marky weinstock, Marlowe & the MIx and Oozakazoo join the Toronto Jewish chorus, arbah b’shir barbershop quartet and charactors Travelling Troupe for a chanukah concert that will delight the whole family.

Information: chanukahpalooza.com

5 tony Quarrington

1

charest

Edirne

tony Quarrington and friends Concert november 29 McMichael canadian art collection a formidable presence on the Toronto music scene, Tony quarrington’s trio is back at the McMichael, after two sold-out previous appearances, with a combination of new original compositions that reflect on aboriginal and Métis history and offer a more light-hearted repertoire, with special guest don francks on vocal. quarrington has used the McMichael’s collections as inspiration for some of the best compositions in his career, including the group of seven suite and emily songs. gallery visit and parking are included in the price of the concert.

Information: mcmichael.com

Menorah Lighting Ceremony december 9 vaughan city hall Join Mayor Maurizio bevilacqua and members of council for a menorah lighting ceremony in celebration of chanukah. festivities include entertainment and traditional treats.

Information: vaughan.ca/events

6

City of vaughan toy drive november and december This year marks the sixth annual city of vaughan Toy drive in support of cp24 chuM christmas wish. donations of unwrapped toys for children ages—newborn to 18—may be dropped off in vaughan at community centres, fire stations, public libraries, the Joint Operations centre and vaughan city hall. all toys will be distributed to families in need.

Thank you for giving a kid a christmas!

Information: vaughan.ca/events

2

Magical Christmas forest december 5, 6, 11, 12, 13, 18, 19, 20 kortright centre for conservation come to kortright and experience a winter wonderland filled with crafts, activities and treats for the entire family. go on a horse-drawn wagon ride, see santa’s workshop and visit with santa claus himself! advance tickets required.

Information: kortright.org

3

Christmas tree Lighting Ceremony december 3 vaughan city hall celebrate the season with festive music, hot chocolate and holiday goodies and the lighting of the outdoor christmas tree at city hall. be sure to bring your camera for your photo with santa. Information: vaughan.ca/events

for every season

7

Franklin Carmichael, Farm, Haliburton McMichael Canadian Art Collection

for every season until January McMichael canadian art collection To celebrate canada’s four beautiful and distinct seasons, the McMichael canadian art collection presents the exhibition for every season. visitors can journey through four galleries, enjoy floor-toceiling windows that provide breathtaking views of the humber river valley and 100-acre woodland setting and admire beautiful landscape paintings by great canadian artists. This exhibition presents painted works by artists such as emily carr, clarence gagnon, david Milne, lawren harris, J.e.h. Macdonald and others from the permanent collection. four of the McMichael›s lower level galleries are each dedicated to one of the seasons: spring, summer, fall and winter. Information: mcmichael.com

8

this House was Made for Christmas until January 31 McMichael canadian art collection This house was Made for christmas celebrates the art of christmas greeting cards, which were designed by seminal canadian artists of the 20th century. several members of the group of seven, including lawren harris, J.e.h. Macdonald and a.J. casson and their contemporaries, as well as aboriginal artists of canada are represented with works drawn from the McMichael art and archival collections as well as private holdings, some of which have never been displayed before. Information: mcmichael.com

9 Christmas tree, Vaughan City hall

online

Looking for something fun to do? check out events on yorkregion.com

transforming spirit: Collection of Contemporary northwest Coast Art until february 15 McMichael canadian art collection This show tells the story of Jamie cameron and christopher bredt and their passionate commitment to art from canada’s northwest coast, showcasing work by 27 of the region’s most celebrated contemporary artists. among the exhibition’s featured works—which have been gifted to the McMichael’s permanent collection—are bentwood boxes, rattles, blankets and several works on paper, all by well-known artists, as well as many examples of an object important for its expressive qualities, the mask.

Information: mcmichael.com GoodLifeMagazine.ca | 65

in the crowd MACKENZIE HEALTH FOUNDATION GALA Mackenzie Health Foundation held its Las Vegas Gala Oct. 24 at the Universal Event Space. The annual event is a major fundraiser for the foundation, which raises donations to advance patient care at Mackenzie Richmond Hill Hospital, as well as to raise the community portion of funding to build and equip the future Mackenzie Vaughan Hospital.

NAOMI HILTZ PHOTOGRAPHY 1.

Rita Borges, Lisa Pellegrini and Paul Pellegrini

2.

Anna Venturo and gala co-chair Lee Zanetti

3.

City of Vaughan councillor Alan Shefman and Francine Shefman

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Mackenzie Health Foundation chair Glenn Beaumont, foundation president and CEO Ingrid Perry and Mackenzie Health board of directors chair John Mills

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Robert Zanetti and Lee Zanetti

6.

Domenic Ieraci and Mary Ieraci

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Franca Gatto, Ross Gatto, Sandra Galassi and Yvonne Filippelli

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Marcelle Perri and Lisa Perri

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Gloria DiFolco & Sabrina Fiorellino

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10. Peter Eliopoulos and Anna Eliopoulos, owners of By Peter & Pauls 11. CEO of Mackenzie Health Altaf Stationwala and Nasreen Vanat 12. Andrew Browne and Liz Siydock

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13. Frank Boutzis and Roxanne Boutzis 14. Teresa Chu and Derrick Ho 15. Joe Tersigni and Caroline Tersigni 16. Frank D’Andrea, Mackenzie Health chief human resources officer Stav D’Andrea and Vanessa Lisi

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17. Russell Jones, Margaret Jones, Nancy Brittyn and Bruce Fischer

66 | GoodLife • November - December 2015

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