Goodlife Vaughan Fall Edition 2015

| O C T O B E R 2 0 1 5

S EP TEMBE R | OC TOB ER 2 01 5

S E P T E M B E R

GOODLIFEMAGAZINE.CA

THANKSGIVING

WITH A TWIST

THE MAKING OF A

MUDROOM GoodLife Vaughan Edition

THE SPIRIT OF THEATRE

chances

a home of second SERVING VAUGHAN

Pine Tree Lincoln

100 Auto Park Circle Vaughan, ON L4L9T5 416-798-4777 http://pinetreelincolnvaughan.dealerconnection.com/

GoodLifeMagazine.ca | 3

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Editor Lee Ann Waterman Contributors Emily Blackman • Bart Card • Jim Craigmyle • Josh Hayter Cathy Hillard • Naomi Hiltz • Andrew Hind • Julie Miguel Michael Rao • Fina Scroppo • Tracy Smith • Chris Traber Stephanie Villella

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Advertising Manager Tanya Pacheco Advertising Sales Steve Fasciano • Nino Michela • Monika Madden • Joe 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

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.

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contents

12 12 Home Tour 14 Home Tour 22 Rooms Gone Right 28 Home Improvement 32 Tradition with a Twist 36 We Like It

Cosy comfort for your home

22 28

Young couple builds chic dream home in old Woodbridge

Decorator transforms builder’s beige into bold and beautiful

Renovation creates relaxed family space

The makings of a mudroom

36 6 | GoodLife • September - October 2015

A new take on Thanksgiving classics

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contents

42 42 Drink 44 Portfolio 46 Portfolio 50 Events 52 Culture 54 Travel 58 Travel 62

In the Kitchen

Global flavours come together at Gourmet Bistro

Craft breweries are growing with the times

50 58 58

York Region tastes great, says local beekeeper James Murray

Elena Tari has a flair for fashion

Arts, culture and outdoor events for the whole family

Flato Markham Theatre marks 30 years of world-class entertainment

Charismatic, irresistible Seville

Set sail in luxury on the historic Danube

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editor’s note In late September, I find my attention returning home.

Editor

During the warmer months, it is easy to let sandals pile up in the entryway, ignore the footprints leading from the sliding door on the back deck to the kitchen and avoid the uncomfortable couch in the rec room in favour of lying in the hammock.

My time is much better spent out of doors, enjoying the fleeting heat and long days of sunshine, than purging the hall closet, mopping floors or hunting for a new sofa.

But now I’m thinking it’s time to look inwards and tackle some organization, cleaning and shopping.

If you’re also considering your home with a critical eye, this issue offers lots of inspiration.

We Like It features items to up the cosy factor in your home as the winter cools—cushions, throws and side chairs.

We tour two spectacular homes: the chic old Woodbridge dream home of a young couple who lost their previous house to a fire and a blank slate of builder beige that was made over in transitional style.

And we get tips for improving the function of your home with a well-planned mudroom.

If hosting a family dinner is on your agenda for fall, you’ll want to review Emily Blackman’s twist on your typical Thanksgiving feast, starring Cornish hens and ending with a pumpkin cheesecake with poached cranberries.

Or maybe, after all the home improvement, you’d like a night out? Consider a visit to the Flato Markham Theatre, which celebrates its 30th anniversary this year.

I hope you enjoy this issue. We’ll be back in November.

LeeaNNWATERMAN Editor

follow us@goodlifeyork | www.goodlifemagazine.ca

Contributors

goodlifeeditor@yrmg.com

Lee Ann Waterman

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 • September - October 2015

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.

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.

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.

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

COSY COMFORT

by LEE Ann WAtErmAn

2

1

4 1

Arushi rug, handwoven of recycled sari silk and backed in wool, available is 5 by 8 ft and 8 by 11 ft. hudson’s Bay | $1,199, $2,499

2 3 4 5 6 7

Hand-knotted wool rug, 5 by 8 ft. homesense | $250 Mongolian fur bench with lucite legs

3

homesense | $500 Plaid throw, 100 per cent mohair homesense | $30 Woven cushion with metallic accents homesense | $40 Cable knit cushion in super-soft cotton acrylic hudson’s Bay | $80 Lacoste chunky knit yarn dye cushion hudson’s Bay | $100

5

12 | GoodLife • September - October 2015

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As the days grow shorter and the evenings cooler, we’re abandoning the back deck and front porch in favour of the family or living room. Up the cosy factor in your home this season with hits of rich colour and layers of texture, from faux fur to mohair.

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8 9 10

Tommy Hilfiger rag rug cushion hudson’s Bay | $102 Mongolian cushion, in champagne or blue ombré homesense | $60 GlucksteinHome faux Arctic wolf fur blanket

with faux leather carrying strap hudson’s Bay | $160

11

Candice Olson Dexter chair Chattels Furniture & home decor, Vaughan | $2,100 and up

13

Korson Carnell accent chair with deep plush seating and solid hardwood frame hudson’s Bay | $1,549

12

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Marco chair Chattels Furniture & home decor Vaughan | $1,699 and up

9

GoodLifeMagazine.ca | 13

home tour|Old Woodbridge

e m o h Aof second

s e c n cha

by JULiE migUEL photography by Jim CrAigmyLE

14 | GoodLife • September - October 2015

The family room features custom-made oversized sofas, a grey velvet chaise that acts as a subtle divider in the openconcept space, oodles of throw pillows in black, charcoal, soft greys and mauve and a dramatic black damask wallpaper that helps to camouflage the large flat-screen television.

GoodLifeMagazine.ca | 15

home tour|Old Woodbridge

h

ow often can someone say they built their dream home…twice?

In December 2012, instead getting ready to celebrate the holiday season in their new custom-built house in old Woodbridge, Chris Adamkowski and Laura De Faveri were watching their dreams go up in flames.

After a seven-month construction process, during which they stayed at De Faveri’s parents’ nearby hobby farm, the couple had moved all their belongings into the home before taking a quick trip to Mexico for a friend’s wedding. Fire struck the morning they returned, leaving the house inhabitable.

Devastated by the fire, yet grateful the timing meant no one was in the house at the time, the couple was determined to rebuild on the same lot.

“A large backyard is a rare find these days,” De Faveri says. “Also, having recently had a baby, being close to family was very important to us.”

The city gave the OK to demolish the house in May 2013. Construction began anew in September 2013 and wrapped up in May 2014 In the meantime, Adamkowski, De Faveri and daughter Gemma again lived with De Faveri’s parents.

If there is a silver lining to this story, says De Faveri, is how the ordeal strengthened relationships with loved ones.

Gemma developed a close bond with her grandparents and friends and family members offered emotional and practical support—even helping Adamkowski dig the hole for the basement.

“Having lost everything we owned, it taught us that you do not need much in life to live happily, and that the support of family and friends goes a long way,” De Faveri says.

Adamkowski was adamant the home have an Old World feel. The exterior is a mix of red brick and natural stone and has details such as substantial window casings, a solid door and sidelights with wrought iron detail and traditional light fixtures. The house is angled on the lot to face north, so that the backyard and main living areas would face south, maximizing the natural light. »

16 | GoodLife • September - October 2015

The dining room features damask chairs for 10 surrounding another custom table lit by an elaborate crystal chandelier.

GoodLifeMagazine.ca | 17

home tour|Old Woodbridge

The master bedroom is a relaxing retreat, with large windows to let in natural light and a soft palette of greys and blue.

Inside, wide-plank black walnut floors in a medium brown, wainscoting and crown moulding add to look.

But the couple did not sacrifice modern amenities, including a home automation system that controls security features, audio and lighting— and can be accessed from anywhere via smartphone.

They also wanted to maximize space and function in the home’s 4,500 square feet. Everything down to placement of each electrical outlet was thought out, says De Faveri.

The colour scheme is decidedly contemporary—neutral greys, dark mauve, charcoal and black with a little sparkle from chrome hardware, mirror and crystal chandeliers.

The foyer features grey travertine floors, mirrored side tables, delicate sketches—and a view up a grand staircase with wrought iron pickets to the second floor.

To the right is Adamkowski’s office. Still a work in progress, it reflects some of the travel he has done in his role as head of industry at Internet giant Google—a cowboy hat from the Calgary Stampede, a pair of signed shoes from NBA-er LeBron James, a poster of Barack Obama from his 2008 presidential campaign.

The kitchen, which is open to the family room, is designed for cooking and entertaining.

Stainless steel appliances include a 36-inch six-burner Thermador stove and counter-depth Subzero fridge. The expansive island is equipped with a prep sink, making it the perfect space to prepare meals for their large families. »

18 | GoodLife • September - October 2015

Dr. HowarD Libstug Dentistry ProfessionaLs:

Here we grow again!!

Dr. Howard Libstug and team are pleased Dr to welcome Dr. Famili to our dental practice. Dr. Famili comes to us with over 14 years’ experience; he is fluent in English, French, Italian and Persian. We are very excited to have him as a new addition.

Dr. Famili will be available to serve you four nights a week as well as Saturdays and Sundays for your convenience! We would like to take this opportunity to remind you that we accept all Insurances, and now Direct Insurance payment.

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2963 Major Mackenzie Dr., Maple, Ontario, L6A 3N9 GoodLifeMagazine.ca | 19

home tour|Old Woodbridge De Faveri confesses to a love for “bling” and brought in shiny accessories wherever she could—cage-style chrome chandeliers above the island, crystal knobs on the off-white custom cabinetry and the large crystal chandelier above the table. Custom made, the hardwood table sits 10 comfortably on modern leather and velvet chairs.

The family room features custom-made oversized sofas, a grey velvet chaise that acts as subtle divider in the open-concept space, oodles of throw pillows in black, charcoal, soft greys and mauve and a dramatic black damask wallpaper that helps to camouflage the large flat-screen television.

Off the kitchen, behind a pocket door, is a butler’s pantry equipped with a large wine fridge and storage space for stemware and dry goods.

In the dining room, damask chairs for 10 surround another custom table lit by an elaborate crystal chandelier. The space is open to the formal living room, which features a fireplace flanked by wingback chairs, also in a damask pattern, sofa and mirrored coffee table. The coffered ceilings in both rooms add to the elegance.

The couple kept their growing family, which now includes son Noah, in mind when planning the home. The mudroom, located off the double garage, has a large sink, two closets with benches, a large chalkboard for notes and reminders and tons of rooms to drop off school bags, jackets and shoes. The doors of the cabinets are mirrored, making the room appear wider.

The top floor of this custom-built home has five bedrooms and three bathrooms.

The master bedroom is a relaxing retreat, with large windows to let in natural light and a soft palette of greys and blue. The king size bed is adorned with raw silk and velvet bedcovers and pillows and flanked by mirrored side tables. A large crystal chandelier hangs from the elaborate vaulted seating.

A spacious walk-in closet (an upgrade from the original home) and luxurious bathroom complete the suite. The latter features a claw-foot tub with ornate enamelled feet with European-style chrome fixtures, as well as a double glass-encased shower.

Adamkowski and De Faveri are incredibly pleased with the final result and are looking forward to raising their kids and entertaining loved ones in this beautiful and functional space for years to come. Above all, the tight bonds formed and unconditional love and support offered by family and friends during the hard times is really what made this Woodbridge family’s dream house a home.

Sources Builder: Saberwood Homes, Vaughan Landscaping: Brudel Grading and Soding, Vaughan Interior styling: Simply Sienna, Rita Al-Shaikh, Unionville Tiling and stonework: Foglia Tile & Contracting, Toronto Kitchen cabinets: Fantastic Kitchens, Woodbridge Kitchen/dining tables: Woodcraft, Markham Lighting: Prima Lighting, Vaughan Family room couches: Statum Designs, North York Closet, den, mudroom cabinetry: Lancaster Custom Cabinetry and Closets, Vaughan

20 | GoodLife • September - October 2015

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GoodLifeMagazine.ca | 21

home tour|Maple

&

BOLD BEAUTIF

A decorator’s touch transforms a blank

22 | GoodLife • September - October 2015

&

FUL

k slate

GoodLifeMagazine.ca | 23

home tour|Maple

b y L E e A n n WAt e r m a n p h o t o g r a p h y b y J i m C r a i g m y le

A blank slate of builder’s beige: that’s what Lena He gave interior decorator Ani Semerciyan to work with in decorating her new home.

He had hired Semerciyan and her team at Sense of Style to stage her previous home to sell. And she knew they would help her create a beautiful space, “more beautiful than (she) could on her own.”

The house, located overlooking a pond in Maple, had good bones—including high ceilings, an expansive staircase and interior balconies overlooking the foyer and family room and dark wood flooring throughout.

But it was lacking in finishing touches. Semerciyan and her team added depth with millwork, including crown moulding, wainscotting, coffered ceilings in the front and family rooms and trim around wall niches, and large-scale artwork in the two-storey entryway.

The inspiration for the warm neutral paint colours came from the existing tile floor in the entrance. Semerciyan used multiple hues in some of the spaces: two warm greys, one for the walls and the second for the bulkhead, and a pale blue on the ceiling in the dining room, for example.

Carefully chosen furniture, lighting, art and accessories add interest and texture.

The dining room, for example, features a bleached oak table and sideboard, pale blue silk drapery, a patterned area rug and brass and crystal chandelier.

The high ceilings and spacious rooms demanded substantial pieces, Semerciyan says.

She found a large, curvy glass sculpture in a rusty red for a niche in the main floor’s central hallway. The same colour is repeated in a large floral piece on an adjoining wall and accessories in the laundry room, including a “wall tattoo” from Benjamin Moore that Semerciyan embellished with nail heads. »

24 | GoodLife • September - October 2015

The inspiration for the warm neutral paint colours came from the existing tile floor in the entrance.

GoodLifeMagazine.ca | 25

home tour|Maple

While He didn’t hold on to much from her former home, she did insist Semerciyan find room for the baby grand piano. A space at the front of the home was designed around the piece, becoming part music room and part sitting room.

Accessories in gold and silver add warmth to the space.

“We were starting from scratch,” says Semerciyan, “And we had a lot of fun, we had a lot of fun shopping.”

The existing kitchen was a little traditional for He’s taste. Semerciyan found pieces that bridged classic and contemporary for a transitional style.

For example, the kitchen table has a carved wooden base and glass top and is surrounded by black leather chairs with nail-head trim. New lights were 26 | GoodLife • September - October 2015

added above the island, table and peninsula.

In the two-storey family room, which is open to the kitchen, scale was the challenge.

The large space needed equally generous furnishings to give it the feeling of warmth and comfort He craved. Semerciyan found the grey leather recliners at Decorium. The coffee table, a large leather trunk with drawers for storage, features the same nail-head trim as the kitchen chairs.

She designed the media wall with two-tone custom cabinetry, floating display shelves and a panel for the television that was wrapped in unique wallpaper that has the appearance and texture of stone.

The fireplace was given a beefier surround to fill the height and needed equally impressive art above it. Semerciyan turned to DIY—joining two pewter pieces together and adding paint in gold, copper, silver and blue.

Like the rest of the house, the result is a space that is unique in design and uniquely suited to the family that calls it home.

The kitchen table, featuring a carved wooden base and a glass top, is surrounded by black leather chairs with nail-head trim.

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rooms gone right|Kitchen

LABOUR

Love of

By Tracy SMith photography by Jim Craigmyle

A

fter 18 years in their home and updates to almost every inch of every other room, Jana and Brian Andrews finally turned their attention to the kitchen.

Untouched since the 1990s, the kitchen was closed off to the rest of the house and anchored by a blue L-shaped counter, bright blue tiled backsplash and flowered window valances. The Andrews envisioned a modern look for the space and were keen on removing the wall between the kitchen and dining room.

Jana called in longtime acquaintance Carolyn Vail28 | GoodLife • September - October 2015

“

Having a designer working with us made choosing everything so much easier. She thought of details and options that I would have never come up on my own.”

lancourt (Vaillancourt Design, Aurora) to help plan, design and manage the project.

“Carolyn is fabulous; I can’t say enough about our experience with her,” shares Jana. “Having a designer working with us made choosing everything so much easier. She thought of details and options that I would have never come up with on my own; I would not even consider doing a project in the future without Carolyn.”

Husband Brian took on the role of general contractor, which saved on costs.

“I am a fairly handy guy, but had never tackled a kitchen or project this size before,” Brian confesses. “It was definitely a learning experience, but I took my time, did my research, asked for help when I needed it and, in the end, am really pleased with the results. I think (hope) Jana is too.”

More than pleased, actually: “I love everything about it,” Jana says. “It’s so hard to choose just one thing, but if I had to, it’s having a larger, more open space where we can do more things

together as a couple and as a family.”

The construction took four months to complete, with Brian doing the lion’s share of the labour. (They hired out tiling of the backsplash and installation of the countertops.)

The result is a space where the couple enjoys beginning and ending their days—perched at the island with a coffee, watching the news on the flat-screen television or sipping a cocktail in front of the gas fireplace in their cosy new seating area.»

GoodLifeMagazine.ca | 29

rooms gone right|Kitchen

STYLE GOAL A transitional look—current, relaxed and inviting.

WHY THE CHANGE? • Lack of modern amenities and function • Dated look and feel

RENOVATION CHECK LIST • Open up kitchen to dining room • New design and layout • Updated look and feel • Family-friendly amenities, including mini-fridge, tv, fireplace

SPLURGES • Appliances • Countertops • Custom dining table

BARGAINS • Labour; homeowner Brian Andrews did 90 per cent of the work himself.)

WHY IS IT YOUR FAVOURITE ROOM? “It’s so comfortable and relaxing, and it’s filled with memories of good times.”

—homeowner Jana Andrews

SOURCES Designer: Carolyn Vaillancourt, Vaillancourt Design, Aurora Cabinets: Home Hardware, Aurora Custom dining table: Niche Décor, Aurora Countertop: Cambria Laneshaw Backsplash: PM Contracting, Caledon Pictures, mirrors and accessories: Bowring, Aurora Accessories: Barrons Warehouse, Aurora Wine and beverage fridge: Costco, Newmarket Paint: walls, Benjamin Moore Wild Mushroom CC-336; cabinets, Benjamin Moore Dove White OC-17 30 | GoodLife • September - October 2015

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GoodLifeMagazine.ca | 31

home improvement|Mudroom

The Makings of a Mudroom

BY TRACY SMITH | PHOTOGRAPHY BY JIM CRAIGMYLE

32 | GoodLife • September - October 2015

Stacking the washer and dryer and removing an old wash basin gave this family room to add a bench with built-in drawers and cubbies and a lot of hooks for kids’ coats. | Contractor/design: Do It Wright Renos

Contemporary built-in cabinets keep this mudroom neat and clean. A modern stainless steel sink and countertop make this a functional space for doing laundry.

Design: Spruce Street Projects | Contractor: Penryn Construction | Cabinets: Home Hardware, Aurora

The mudroom. Such a plain old dirty name of a room, but, done right, it’s a space that can transform chaos into organized bliss. Mudrooms come in every size — from small entries with a few strategic hooks to large dedicated rooms complete with lockers, laundry and pantry storage. But they share a common goal: to organize, centralize, simplify and declutter.

Here are a few tips and tricks to create a functional and practical mudroom or entryway for your home.

Planning is job 1 Determine the details of your project before getting your hammer out. The more thought and consideration you put into the plan, the happier you will be with the outcome, says designer Michelle Major of Foxglove Design Inc. Here are

some questions to get you thinking about the specifics of how you want to use your mudroom or entranceway and what you need to make it work for you.

WHO… … will be using this space? Adults, children or both? Your pets?

WHAT… … will you be storing in your mudroom?

Coats? Shoes? Backpacks? Cleaning supplies?

Sports equipment? Pantry items? Ironing board? … challenges do these items present? Children can’t reach high shelves. Tall boots don’t fit in small cubbies. Hockey sticks and pads are bulky. Keys, phones and other small stuff are easily lost. … is the budget? »

Maximize every inch of space for storage and function. This otherwise bare wall was given purpose with two rows of hooks – handy for backpacks, guest coats, umbrellas and more.

GoodLifeMagazine.ca | 33

home improvement|Mudroom

This large mudroom with its recently added entrance offers practical storage solutions for a family of five—individual cubbies, large drawers and a deep closet for cleaning appliances and hockey bags. | Contractor/design: Do It Wright Renos

WHERE… … is the laundry going to be? Can it go somewhere else in the home? Can it be stacked or moved to a closet to save space? Where will you store supplies and sort and fold your laundry? … will you stash everyday items like mail, keys, coats and hand bags? … will you sit to put on your shoes? …will your family calendar and daily reminders go? In the mudroom or elsewhere in the home?

HOW… … will you organize your stuff? Built-in cabinets and closets or hooks? Shelves, cubbies and drawers? Lockers or a repurposed dresser?

Benches and baskets? ... will you add a little fun to this otherwise functional space? Colourful area rugs? Framed kids’ art or family pictures? A chalk or bulletin

board for reminders and friendly messages?

Take some advice from the experts Contractors Darren Wright and Jay Moore of Do It Wright Renos offer practical suggestions for this practical space: • Pick durable finishes. The mudroom is a high-traffic area and has to stand up to snow, rain, dirt, mud and families!

• Use a washable and durable paint so surfaces can be cleaned easily. Stay away from ultra-light colours that will show fingerprints and dirt.

• Go with porcelain tile on the floor; unlike hardwood, it will stand up to sand, salt and scratches.

• Real wood cabinetry can better endure wear and tear than laminate or plastic and can always be repainted, if needed. If water is a concern, mount cabinets on the wall, off the floor.

The mudroom can be an ideal spot for feeding your pets, as well as storing their food and accessories.

34 | GoodLife • September - October 2015

WOMEN’S

inTUITION Transform the lives of women through the Power of Education Be one of the 250 female leaders to help raise $750,000 to support awards and scholarships for female Georgian College students.

We will celebrate our success on Thursday, Nov. 5, 2015, 5:30 p.m., at the Sadlon Health, Wellness and Sciences Centre, Georgian College – Barrie Campus.

Enjoy gourmet hors d’oeuvres, specialty cocktails, music, entertainment, networking and goodie bags.

For more information contact: janice.eales@georgiancollege.ca

ACCELERATE your success GeorgianCollege.ca/womensintuition GoodLifeMagazine.ca | 35

food | Thanksgiving

36 | GoodLife • September - October 2015

TRADITION WITH A

TWIST

A new take on Thanksgiving classics REcIpes AND Photography BY Emily Blackman

T

hanksgiving is my favourite holiday feast.

I love the savoury dishes, roast birds and pumpkin pie for dessert. At my mother’s table, there was always something new along with the traditional recipes. Whether it was roast duck with orange sauce or a spread with 23 different vegetables (we counted), it was always a meal to be remembered. I would like to carry on her tradition and update the classics while still creating a Thanksgiving meal with the same comforting flavours.

Changing the type of fowl you serve can be

a wonderful way to update your menu. There are many different varieties of birds readily available, whether at the farm gate or at the butcher. Cornish hens are a great choice as they are quick to cook and beautiful to serve whole on a platter. Traditional sides are updated with a new ingredient or two – cider and spices for a mulled cranberry sauce or mascarpone for a richer mashed potato. We finish it all off with a pumpkin cheesecake and pear crisp. All these recipes serve 4 to 6.

Happy Thanksgiving!

Buttermilk Cornish Hens with Lemon and Thyme INGREDIENTS 3 Cornish hens, 700 g (1-1/2 lb) each 1 L (4 cups) buttermilk 15 mL (1 tbsp) salt 3 lemons 45 mL (3 tbsp) butter, melted kosher salt freshly ground pepper 1 bunch fresh thyme kitchen twine

METHOD Rinse Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside.

In a large bowl, whisk together buttermilk, 15 mL salt, juice of 1 lemon and 10 sprigs of thyme.

Place hens in bowl, breast-side down and cover with plastic wrap. Place in refrigerator. Let brine for at least 3 hours or overnight.

Heat oven to 425 Fahrenheit. Remove hens from brine and lightly pat dry with paper towels. Season cavities with salt and pepper and insert half a lemon and a sprig of thyme in each. Tie legs together with twine.

Brush hens with melted butter and season generously with salt and pepper. Place in a roasting pan.

Roast hens on middle rack of oven for about 1 hour, until skin is bronzed and internal temperature in thickest part of the thigh is about 165 Fahrenheit.

GoodLifeMagazine.ca | 37

food | Thanksgiving

Roast Acorn Squash

Pan-Roasted Brussels Sprouts

INGREDIENTS

INGREDIENTS

3 acorn squash

450 g (1 lb) brussels sprouts, trimmed

olive oil

125 mL (1/2 cup) butter

salt and pepper

1 orange 60 mL (1/4 cup) slivered almonds

METHOD Heat oven to 425 Fahrenheit.

Slice acorn squash in rings approximately 2-cm (3/4-inch) thick. Remove seeds. Place in a large bowl and add enough olive oil to coat the rings.

Sprinkle with salt and pepper.

Place rings on a baking sheet and roast on top rack of oven for 15 minutes.

Flip and cook for 15 minutes more, until golden brown and crispy.

38 | GoodLife • September - October 2015

salt and pepper

METHOD Score an x on the bottom of each brussels sprout. Zest and juice the orange.

In a large sautĂŠ pan, melt butter over medium heat. Add brussels sprouts and roast until they start to crisp and brown. Add orange juice and cover, reduce to a simmer and cook until tender. Add zest and almonds, season with salt and pepper. Continue to cook over medium high heat, uncovered, until all liquid has evaporated.

Creamy Chicken Gravy INGREDIENTS

METHOD

125 mL (1/2 cup) white wine

In a sauté pan over high heat, simmer wine until reduced by half. Add stock and reduce by half.

Add cream and simmer until sauce is thick and coats the back of a spoon. Remove from heat and whisk in butter, 15 mL (1 tbsp) at a time. Add fresh thyme and serve.

1 L (4 cups) low-sodium or homemade chicken stock 250 mL (1 cup) 35% cream 60 mL (1/4 cup) butter 15 mL (1 tbsp) fresh thyme

Sausage & Cranberry Stuffing INGREDIENTS

METHOD

3 L (12 cups) sourdough bread, cut into 2.5-cm (1-inch) cubes

Heat oven to 350 Fahrenheit. Butter a 22-by-33cm (9-by-13-inch) baking dish.

Heat brandy in a small saucepan. When near boiling, remove from heat and add cranberries to soak.

In a large sauté pan, melt 125 mL (1/2 cup) butter and add vegetables. Sauté over medium heat till they start to caramelize. Add fresh herbs and sauté for 1 minute. Set aside.

Remove sausage meat from casing. Sauté over medium-high heat until cooked, about 6 minutes.

In a very large bowl, combine bread, vegetables, sausage and cranberries. Toss until evenly distributed. Add stock to moisten bread. Spoon into prepared dish.

Dice remaining 60 mL (1/4 cup) butter and sprinkle on top of stuffing. Bake for 30 minutes.

3 onions, diced 3 stalks celery, diced 125 mL (1/2 cup), plus 60 mL (1/4 cup) butter 15 mL (1 tbsp) finely chopped fresh sage 30 mL (2 tbsp) fresh thyme 3-4 mild Italian or farmers sausage 125 mL (1/2 cup) dried cranberries 125 mL (1/2 cup) Martini Rosso or Grand Marnier 500 mL (2 cups) chicken stock salt and pepper

Mascarpone Mashed Potatoes with Cracked Black Pepper INGREDIENTS

METHOD

1.4 kg (3 lb) Yukon gold potatoes, peeled and quartered

Place potatoes in a pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until tender. Strain and return to pot.

Mash potatoes and add mascarpone. Mash together and loosen with olive oil until you reach desired consistency. Season with salt and pepper Spoon into a serving dish and garnish with coarsecracked black pepper and a drizzle of high-quality extra virgin olive oil.

375 mL (1-1/2 cups) mascarpone olive oil kosher salt cracked black pepper

Mulled Cranberry Sauce INGREDIENTS

METHOD

250 mL (1 cup) apple cider

Place all spices in the cheesecloth and make a sachet.

Put all ingredients (including sachet) in a medium saucepan over medium heat. Bring to a boil and simmer for about 10 minutes, until berries have burst.

Cool to room temperature, then remove sachet.

Store in a container in refrigerator until ready to serve.

175 mL (3/4 cup) sugar 4 cups fresh or frozen cranberries 2 sticks cinnamon 3 whole star anise 10 cloves 5 peppercorns cheesecloth

GoodLifeMagazine.ca | 39

food | Thanksgiving

Pumpkin Cheesecake with Poached Cranberries CRUST INGREDIENTS

METHOD

poached cranberries

375 mL (1-1/2 cups) crushed ginger cookies

Place rack in centre of oven. Heat to 350 Fahrenheit. Butter a 20-cm (8-inch) springform pan.

In a medium-sized bowl, combine cookies, zest and melted butter. Press mixture into springform pan. Bake 8-10 minutes or until set. Let cool.

In a separate bowl, stir to combine sugar, cinnamon, ginger, cloves, nutmeg, cardamom and salt.

Using a stand or hand mixer at low speed, beat cream cheese until smooth. Add sugar and spices, beat until creamy and smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and beat in vanilla extract and pumpkin purée.

Pour filling over crust and place pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on bottom shelf of your oven to moisten the air.

Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 Fahrenheit and continue to bake cheesecake for another 1020 minutes, until edges are puffed but centre is still a little wet and jiggles when you gently shake pan.

Once cheesecake has completely cooled, cover and refrigerate overnight. This allows the cake to set and flavours to meld and produces a creamier texture.

INGREDIENTS

60-75 mL (4-5 tbsp) unsalted butter, melted zest of 1 orange

Filling INGREDIENTS 250 mL (1 cup) pumpkin purée 160 mL (2/3 cup) brown sugar 2 mL (1/2 tsp) ground cinnamon 1 mL (1/4 tsp ) ground ginger 1/2 mL (1/8 tsp) ground cloves 1/2 mL (1/8 tsp) ground nutmeg pinch cardamom 1 mL (1/4 tsp) salt 2 225-g (8-oz) packages full fat cream cheese, at room temperature 3 large eggs, at room temperature 5 mL (1 tsp) pure vanilla extract

40 | GoodLife • September - October 2015

375 mL (1-1/2 cups) cranberries, fresh or frozen 125 mL (1/2 cup) sugar 125 mL (1/2 cup) water 1 stick cinnamon pinch of salt

METHOD Cook 250 mL (1 cup) cranberries, sugar, salt, water and cinnamon in a small saucepan over medium heat, until berries burst and colour the syrup, about 10 minutes.

Strain syrup and discard burst cranberries. Place syrup in a clean pot and bring to boil. Reduce to low heat and poach remaining berries until tender but still whole, about 4 minutes.

Cool to room temperature and serve with pumpkin cheesecake.

Pear Crisp and Vanilla Ice Cream with Spiced Brown Sugar Ripple CRISP INGREDIENTS

RIPPLE INGREDIENTS

4 large pears

60 mL (1/4 cup) brown sugar

15 mL (1 tbsp) all-purpose flour

15 mL (1 tbsp) butter

250 mL (1 cup) rolled oats

2 mL (1/2 tsp) cinnamon

125 mL (1/2 cup) brown sugar

1/2 mL (1/8 tsp) cardamom

125 mL (1/2 cup )all-purpose or whole-wheat flour

15 mL (1 tbsp) water

2 mL (1/2 tsp) ground ginger

METHOD

big pinch of cinnamon 1 mL (1/4 tsp) salt 60 mL (1/4 cup) pecans, chopped 80 mL (1/3 cup) butter, at room temperature

METHOD Heat oven to 350 Fahrenheit.

Core and slice pears into 1-cm (1/2-inch)slices.

Spread out in a 22-cm (9-inch) pie plate.

In a bowl, stir together oats, sugar, flour, ginger, cinnamon salt and pecans until evenly mixed. Using a fork or your hands, work in the butter until crumbly. Scatter over pears. Bake in centre of oven until pears are tender, about 45 minutes.

Vanilla ice cream with spiced brown sugar ripple ICE CREAM INGREDIENTS 250 mL (1 cup) whole milk 180 mL (3/4 cup) sugar 500 mL (2 cups) 35% cream, divided pinch of salt 1 vanilla bean, split in half lengthwise 6 egg yolks 3 mL (3/4 tsp) vanilla extract

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Warm milk, sugar, 250 mL (1 cup) cream and salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape seeds from vanilla bean into milk mixture and add pod as well. Cover, remove from heat and let steep for 30 minutes.

Place a fine mesh sieve over a large bowl containing remaining cream and set aside.

Whisk egg yolks in a medium bowl. Slowly pour warmed milk mixture into egg yolks, whisking constantly. Scrape mixture back into saucepan.

Cook over medium heat, stirring constantly with a rubber spatula, until mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170-175 Fahrenheit on an instant-read digital thermometer.

Pour custard through the sieve and stir it into reserved cream. Add vanilla bean to custard, stir in vanilla extract, and place bowl over an ice bath.

Stir occasionally, until mixture is cool.

While custard is cooling, heat brown sugar, butter, cinnamon, cardamom and water in a small pot over medium heat. Cook until butter and sugar melt, about 2 minutes. Refrigerate.

Cover and transfer custard to refrigerator, cooling until completely chilled, at least 8 hours.

Remove vanilla bean from custard and freeze mixture in your ice cream maker, according to the manufacturer’s instructions.

Scoop into a freezer safe container, layering in the cinnamon ripple as you go. Swirl with a dinner knife when finished. Place in the freezer until set and you are ready to serve.

GoodLifeMagazine.ca | 41

in the kitchen|Gourmet Bistro

Owner Sach Patkar, second from right, along with his culinary team.

GoingGlobal At Gourmet Bistro, it’s about fusing flavours from around the world with fresh, local ingredients

By FINA SCROPPO | photography by MICHAEL RAO

B

istros have long had a history of serving home-cooked meals in a casual setting, so you could say that Gourmet Bistro fits the description well. But with an emphasis on “soul food,” including freshly sourced seafood, and a passion for presentation, you can expect an elevated bistro experience that nails satisfaction, in any language.

What’s the meaning of “Gourmet” in Gourmet Bistro?

Our goal is to create a dining experience with finely prepared fresh food creations in a non-pretentious, laid-back atmosphere, where our guests can eat, drink and unwind as they enjoy gourmet food with global flavours. We take pride in procuring fresh, high-quality ingredients to create daily features and à la carte dishes.

42 | GoodLife • September - October 2015

There is a real unique fusion of various cuisines on your menu.

Where does the inspiration come from?

We are proud that we live in a global community where people from various ethnic backgrounds learn, amalgamate and culturally come together to form a truly diverse and rich fabric. We use this as our inspiration to create and offer a culinary experience that encompasses global flavours, ingredients and cooking techniques that are available at our door step.

I love that condiments, stocks and sauces are made from scratch.

Can you share some of them?

Our popular lobster bisque, demi-glace, tomato sauce, dressings, marinades, etc., are made in-house and provide a unique taste and quality.

WYse baY salMon and seafood With glaZed veg and leMon Potato ragÔut Makes 1 serving

You’ve formed some partnerships with local producers. Who are they?

One of our business mantras is building synergies. We take pride in associating with other like-minded local small businesses that provide niche product lines. Thus, we support micro-breweries like Steamwhistle, Mill Street, Flying Monkeys and Big Rock. We believe that enjoyment for our guests lies not only in the product, but also in the story behind those products and each of these businesses has a lot of personality and unique stories.

What are the most popular dishes at the restaurant?

Our fresh shucked oysters and calamari fritti are popular appetizers. Our teriyaki salmon salad, salmon & seafood, certified angus steaks, lobster tagliatelle are the popular entrées. In the burgers section, our hormonefree gourmet burger is the winner and jerk chicken, which is offered on Fridays, is amazing if you can handle a little heat.

Your patio seems to be a big draw. Why do customers love it so much?

The huge patio is open until October and overlooks a private ravine on one side. It has a country-house, relaxed setting with roofed areas and sunny sections for our guests to unwind. The herb garden, water features and flowers provide a serene setting for a business lunch, parties or a quick glass of wine with oysters.

What experiences and accomplishments are you most proud of?

Great customer reviews and feedback on social media give us encouragement and help improve our operation and menu. Being featured on Rogers TV Eat Here show was a pleasure. It’s a great pat on the back when we get featured in magazines, newspaper and TV, but the biggest moments of pride and fulfillment are to see our guests leave happy. As they say, “It’s all in the ending.”

Gourmet Bistro 8707 Dufferin St., Vaughan 905-907-9000 gourmetbistro.ca

INgreDIeNtS 225 g (8 oz) fresh salmon fillet, skin on (see tip) 3 jumbo fresh scallops 4 large fresh black tiger shrimp 60 mL (1/4 cup) white wine 60 mL (1/4 cup) chicken broth 60 mL (1/4 cup) butter, plus extra for sauce 15 mL (1tbsp) shallots or leeks, finely chopped 5 mL (1 tsp) roasted garlic 4 red skin mini or fingerling potatoes, blanched and halved fresh herbs handful of diced market vegetables (asparagus, peppers, carrots) salt and pepper to taste

MethoD pat dry salmon filet, shrimp and scallops. Season with Kosher salt on all sides. Lightly coat a non-stick skillet with cooking oil and heat over medium-high heat. place salmon flesh side down in skillet. Sear for 3 minutes and turn over skin side down. Lower heat to medium and let the skin crisp up for 4 minutes. repeat this process for 2 minutes each side. Set aside.

In the same pan, add scallops over medium-high heat and sear until you see a caramelized ring form on the bottom, 2 to 3 minutes. turn scallops and repeat. Set scallops aside. add a little bit of oil to the pan if needed and sear shrimp, turning them as soon as you see the stripes change colour. Set aside. add white wine, chicken broth and butter to hot skillet to lift pan drippings. add shallots, garlic, blanched potatoes, vegetables and herbs.

Let simmer until potatoes are cooked and the jus thickens. Season with salt and pepper and finish off with extra butter. Stir in drippings from plate where cooked seafood is resting. tIp: When buying salmon, select a filet with skin on to determine freshness. the skin should feel slippery.

GoodLifeMagazine.ca | 43

drink|Craft Beer

Wellington Brewery has been brewing craft beer since 1985.

Golden Age Craft breweries are growing with the

times

b y J O S H H AY T E R , b eers n o b . c a Historically speaking, for craft beer lovers, we are in the age of enlightenment. It has simply never been a better time to love craft beer. Worldwide brewers are handcrafting exceptional quality beer, while pushing the boundaries of the beer lover’s pallet on a daily basis.

Here in Ontario, the craft beer market is booming. New breweries are starting up on what feels like a monthly basis. Any bar, pub or restaurant that is even halfway respectable has craft beer on tap. The LCBO is firmly behind our craft brewers, providing help with marketing and distribution. Even the Ontario government is trying to get on the bandwagon

“

by updating beer distribution laws to open the market for our local breweries. While things have never been better, I ask the question, where did it all start?

Thirty years ago, when the laws changed in Ontario allowing microbreweries to exist, founder Phil Gosling opened Wellington Brewery in Guelph. The brewery started producing cask-conditioned ale for distribution to local bars and restaurants. While they quickly started producing filtered beer into kegs and bottles, they have always stayed true to their roots by continuing to produce and distribute traditional cask beer.

Being one of few craft breweries in Ontario,

Wellington did not face the same kind of competition new brewers face today. But many challenges remain the same, such as the high cost of getting products listed in the Beer Store.

In the 1980s and 1990s, the LCBO was not the major retail opportunity that it is today for small brewers.

Wellington grew as it obtained licensees— bars, restaurants and pubs that carried their beer. But as pioneers, brewery staff had to first educate bar owners on the benefits of craft beer and the advantages of working with a local brewery. One early adopter was the Woolwich Arrow in Guelph, which took very quickly to stocking local beers.

This expansion is a major milestone for our brewery. The changes we’re undertaking now will allow us to sustainably grow, while maintaining our dedication to crafting award-winning beer.”

44 | GoodLife • September - October 2015

Featured Beers Wellington County Dark Ale

County Dark is a rich, dark, well-balanced ale. County Dark Ale uses roasted malts and English hops to create a smooth experience based on English brown ales.

ABV: 5% IBU: 24 LCBO#: 65011

Imperial Russian Stout One of the boldest beers brewed in Ontario, with an inviting aroma of dark chocolate and coffee, Imperial Russian Stout has a smooth, full-bodied flavour patterned after the highly fortified stouts that were exported from the UK to Russia in the 1800s.

Fast-forwarding to the present day, Wellington Brewery has embarked on a major addition to its facility. The 12,000-square-foot expansion will include a brand new brew house and state-of-theart packaging line. Construction is ongoing and the new addition is expected to be fully operational by the end of the year or early 2016. This new equipment will more than double its brewing capacity and position the company for future growth.

“This expansion is a major milestone for our brewery,” says Wellington Brewery general manager Sarah Dawkins. “The changes we’re undertaking now will allow us to sustainably grow, while maintaining our dedication to crafting award-winning beer.”

Wellington has got some fantastic core brand, year-round offerings. But what I really love about the brewery is that management is not willing to sit on their backsides and simply profit from past successes. Wellington Brewery continues to push boundaries and find new frontiers for craft beer. With its Welly OneOff series, experimenting with flavours and styles continues to challenge even the most sophisticated palate.

“Our approach to brewing is about the balance of tradition and innovation,” says Marvin Dyck, plant and quality manager. “For 30 years, we have built our reputation by crafting traditional English ales with a focus on quality and consistency. With the ongoing support of our loyal consumers that have stuck with us for so many years, we’ve grown and evolved.”

ABV: 8% IBU: 42 LCBO#: 296269

More Great Beer from Some of Ontario’s Original Craft Breweries Boneshaker Unfiltered IPA Amsterdam Brewing Company, Toronto, est. 1986 Copper colour (hazy because it’s unfiltered); aromas of grapefruit, orange peel and hops; it is medium bodied and well carbonated, with a bitter, hoppy finish.

ABV: 7.1% IBU: 65 American India Pale Ale, Unfiltered LCBO#: 351429

Pompous Ass English Ale Great Lakes Brewery. Toronto, est. 1987 Pompous Ass Great Lakes uses American ale yeast to brighten the flavour and adds its own contemporary blend of hops to ensure that even the most pompous ale drinker does a double take.

ABV: 4.2% IBU: 22 English Pale Ale LCBO#: 408054

Muskoka Cream Ale Muskoka Brewery, est. 1996 First brewed in 1996, Muskoka Cream Ale is Muskoka’s flagship beer and has become the quintessential taste of cottage country. Bright amber colour; aromas of apple, orange zest and caramel. It is creamy and medium bodied with flavours of fruit with a slight hop finish.

ABV: 5% IBU: 20 English Pale Ale LCBO#: 404327

GoodLifeMagazine.ca | 45

portfolio|Beekeeper James Murray

The

Sweet of York

Taste

York Region tastes great. You read that correctly. This region, composed of elegant textures of farms, fields and forests, has a distinctive taste that comes through when one samples the sweet, sticky taste of James Murray’s locally grown honey.

by AndrEW hind | photography by JIM CRAIGMYLE

“L

ocal honey is truly unique, with distinctive flavours,” explains the enthusiastic 25-year-old beekeeper from his stall at the East Gwillimbury Farmers Market. “Depending on the season, it can taste like anything from dandelion to goldenrod to apple blossoms. It tastes completely different than what you’d buy in a supermarket.”

At first blush, it might seem unlikely that northern climes and bees should go handin-hand. One would think winters in York Region—and Ontario in general—are cold and inhospitable to bees. Not so, according to Murray. In fact, snow acts as an insulator, so heavy snow falls actually help protect bees during cold winters. In addition, bees remain active all winter and, through their activity, 46 | GoodLife • September - October 2015

manage to keep the interior of the hive at around 32 Celsius—close to body temperature.

During the winter, the only special care hives require is occasionally brushing away some snow to ensure airflow into the hive; bees would suffocate from lack of oxygen otherwise.

In addition, Ontario climes are ideally suited to bees because we have more food for bees than many areas farther south. Bees will feed on anything that produces nectar, including weeds (such as the much-derided dandelions and goldenrod, among others). Indeed, in years past when Ontario had a more extensive agricultural base—particularly traditional 19th century mixed farms—bees would have had even more opportunity to feast than they do today. There would have been far more

wildflowers, for example, as well as grazing fields filled with clover and alfalfa.

“It was actually more common to keep bees in the past. It was easier to keep because there was no pesticide pressure and few diseases,” explains Murray, who is one of about 3,000 beekeepers in Ontario, a number representing its lowest point ever.

People have been keeping bees since the time of the Egyptian pharaohs and it was widely done in Ancient Greece and Rome for making beer. Throughout the Middle Ages, most monasteries and noble estates had bee hives and the practice continued throughout most of Europe well into the 19th century.

Honeybees are not native to the Western Hemisphere, but were first shipped from

James Murray checks the health of hives he keeps at a farm in east gwillimbury.

England to the Colony of Virginia early in 1622. That honeybees were sent over among the colony’s earliest supplies is indicative of how valued honey was at the time.

The 19th century saw a revolution in beekeeping practices when Lorenzo Lorraine Langstroth, a minister from Pennsylvania, perfected the movable comb hive in 1852.

For thousands of years previously, colonies of honeybees were kept in wooden boxes, straw skeps, pottery vessels and other containers.

Honeycombs built in such hives could not be removed and manipulated like the movable combs of today.

Langstroth’s hives, which most of us are familiar with today, include a series of wooden frames upon which bees build their

honeycombs within a rectangular hive box.

The space between the movable wooden frames allowed bees passage between and around combs. The genius of this design is that it enables the beekeeper to slide any frame out of the hive for inspection or harvesting. The emptied honeycombs can then be returned to the bees intact for refilling. This invention fostered the growth of honey production across North America and gave Langstroth the title “the father of modern beekeeping.”

Though beekeeping is niche today, most farmers in years past kept a few colonies of bees in box hives to supply their own needs and to pollinate their crops. Murray’s great-grandfather was among them.

“I grew up hearing stories of my great-

grandfather’s beehives from my grandmother and I guess that sparked a bit of interest in me,” Murray explains. “But my passion for bees really started while I was working at a garden centre that had bees. I thought they were really cool and started my own hives when I was 19, having learned a lot from a mentor and from reading all kinds of old texts on the subject.”

Today he has 80 hives in all. Some he keeps on his own property and others on local farms.

“You can only keep so many hives in an area or they will begin to compete against one another or against native bumblebees, which you don’t want to drive out. I have a good rapport with farmers because they recognize my bees are helping pollinate their crops,” Murray explains. » GoodLifeMagazine.ca | 47

portfolio|Beekeeper James Murray Sadly, Murray notes that modern farming practices—particularly that of corn and soy— are harmful to bees of all kinds—honeybees and native bumblebees alike, because of the widespread use of pesticides. Pesticides remain active in the soil for years and accumulate with each seasonal spraying, essentially poisoning the pollen and nectar of plants. Tragically, these pesticides cause bees to develop Alzheimerlike symptoms that cause them to forget how to return to their hives. The result is the queen and her young starve to death.

Murray is quick to point out that farmers have the right to protect their crops as it represents their livelihood, but says modern farming practices use chemicals as a preventative rather than a cure “Essentially, it would be like you taking antibiotics every morning in case you might get sick, rather than to treat an illness,” he explains.

But, as indicated by those allowing Murray to set up hives on their properties, many farmers recognize the value of bees in pollinating their fruits and vegetables. A single apple blossom,

HEATING & AIR CONDITIONING

48 | GoodLife • September - October 2015

cottage to for example, needs three bee visits to produce an apple. No bees, no apples, it’s as simple as that.

“There’s a common misconception that bees make honey from pollen. They don’t.

They eat pollen for protein,” notes Murray.

“Instead, bees make honey from nectar, which they feed on over the winter. Because bees produce about four times more honey than they actually need, there is always leftover for the beekeeper to harvest.”

Honey is typically harvested in late summer.

Frames are lifted from the hive for inspection.

On a completely filled frame, the bees would have capped over the honey-filled cells with wax for storage. The wax caps are cut off and the frames put in centrifuge to spin the honey out. The honey then goes in tanks to settle. It’s then bottled and ready to be sold.

Beekeeping is kept alive and well in York Region into the 21st century by a handful of local beekeepers, James Murray among them.

The uniqueness of the region is tasted in each jar of the golden, sweet honey his hardworking bees produce.

HouseProud?

We are looking for rooms and homes to feature in future GoodLife magazines.

Email goodlifeeditor@yrmg.com GoodLifeMagazine.ca | 49

portfolio |Elena Tari

“

When an item is made by hand and not mass produced, there will always be something special about it and, to me, that is most important.”

Elena Tari

A Flair for Fashion b y S t ep h a n i e V i llella | p h o t o g r a p h y b y Nao m i H i lt z

At just 24, Woodbridge native Elena Tari has already found her calling—or callings.

A fashion illustrator, fashion designer, graphic designer and hand-crafter, Tari has always had a desire to channel her creativity into functional pieces and is perhaps most content when she is sewing.

“Growing up, I had always been interested

50 | GoodLife • September - October 2015

in art and being creative. In high school, I took a fashion class, which led me to want to study fashion design in university. I didn’t always know that I wanted to sew, but I did know that being creative made me happy,” explains Tari.

She studied fashion design at Ryerson University and graduated with honours. While at the university, she gained hands-on experience

interning at Anthropolgie as a visual merchandiser. At the women’s clothing and accessories retailer, she learned how to create beautiful store displays and arrange clothing to look more appealing.

A second internship, with British designer Pat McDonagh, introduced her to the world of fashion design.

“I learned so much from her and was able to see her collection being created first-hand,” she says. “From design sketches to the final fashion show, it was a great experience.”

It was also during her time at university that she began to make her unique scarves.

“I started with scarves when I was in university because I had so many scrap pieces of fabrics. I started mixing them together to create really interesting scarves with fabrics that would’ve just gone to waste, and it grew from there.”

After university, Tari went to Humber College to study graphic design for print and web—which prompted her to add art prints, signs, posters and invitations to her repertoire.

She has used her graphic design skills for

freelance projects including wedding invitations, logo designs and special event signage.

“Creating custom wedding signs are my favourite,” she says. “It is little personalized details, menus, table numbers and signs that really make an event that much more special.”

Working at Sugarplum Boutique in Kleinburg, Tari was inspired by the beautiful handcrafted clothing for sale and expanded her fashion designs to include headbands, sweaters and skirts, using all different kinds of fabrics including lace, cotton, polyester, knits, nylon, jersey, chiffon, tulle and organza.

She started selling her clothes at Sugarplum and, buoyed by her success, began marketing her products to other local and online stores.

Currently, Tari’s distinctive designs can be found at Sugarplum, Fresh Collective in To-

ronto, Frock & Dilletante in Elora, EarthRoots in Vaughan and on her Etsy profile, elenaslittleshoppe.etsy.com.

“I started my Etsy shop a couple of years ago to be able to connect with customers and other small designers. It took me a while to get the hang of it, but now I have over 430 sales through Etsy,” she says. “It is so fun to package my orders and ship them to places all over the world.”

It’s the handcrafted details—the finishing stitches on her scarves or the hand-sewn gems on her head wraps—that make her pieces one of a kind.

“When an item is made by hand and not mass produced, there will always be something special about it and, to me, that is most important,” she says.

GoodLifeMagazine.ca | 51

events|things to do

8

to THINGS DO in your community

1

Culture days September 26 and 27 Vaughan a free national celebration of arts and culture, this much-enjoyed two-day event celebrates Vaughan’s diverse and multitalented cultural groups, organizations, individual artists, creators and performers as they offer hands-on, interactive activities free of charge to all residents and visitors. Join in expressing the creative you and experience a world of arts and culture in your community.

Information: vaughan.ca

2

green Energy doors Open october 3 Kortright centre for conservation, Vaughan take a guided tour of our two LeeD platinum certified houses: one that illustrates sustainable practices that are readily available today and the other that looks into the near future and demonstrates sustainable and renewable technologies that are up-and-coming.

Free entrance and tour, registration is limited, pre-registration required.

Information: kortright.org

3

Woodbridge Fair october 10 to 12 Woodbridge Fairgrounds From the giant pumpkin competition and the annual cow milking contest to the motorcycle show and the midway to the horse shows and pioneer displays, there is something for every member of the family to enjoy at this longstanding fall fair.

Information: woodbridgefair.com 52 | GoodLife • September - October 2015

4

25th Anniversary Autumn Art Sale october 23 to 25, McMichael canadian art collection, Kleinburg recognized as one of the most prestigious events to display original works from some of canada’s most talented painters and sculptors, this sale is the major fundraiser of the McMichael Volunteer committee in support of the McMichael canadian art collection. there is no better setting than the gallery’s stunning grand hall to showcase this year’s 50 top artists. the artists work in oil, acrylic, watercolour, embroidery, gouache, ki/sumi-e, pastel, silk, clay, ceramics, glass, metal and stone, and each work is unique.

Information: mcmichael.com

Colour of the River Running Through Us, 2015, renderings and photograph by Thom Sokoloski

7

Owl Prowl November 7 & 14 Kortright centre for conservation, Vaughan experience an evening with live owls. go on a night hike and call to wild owls to see if they call back. advance tickets required.

Information: kortright.org

Colour of the river running through Us - Outdoor Art installation until october 18, McMichael canadian art collection, Kleinburg Inspired by Samuel champlain’s arrival in ontario 400 years ago and to celebrate the toronto 2015 pan am/parapan am games’ community spirit, the McMichael presents colour of the river running through us, a sculptural-based public art installation conceived by thom Sokoloski. as part of the project, the McMichael ravine becomes a “river” for an amassed flotilla of canoe-inspired sculptures hovering above visitors; a ceremonial ground on which those who wish to participate can engage in movement meditations to express their experiences of river water through the writing and offering of a haiku poem that will become part of the artwork.

Information: mcmichael.com

6

8

5

the Photographs of Frank Johnston until october 12, McMichael canadian art collection, Kleinburg While Frank Johnston is widely regarded as a painter, his interest in photography has largely been overlooked. Featuring photographs from public and private collections, this exhibition will be the first major display of Johnston’s photographic images.

Selected images will be paired with paintings to demonstrate how Johnston used photographs to inform his paintings.

Information: mcmichael.com

Woodbridge Village Farmers market Saturdays until october 10, hwy. 7 and Islington avenue buy locally grown and harvested in-season vegetables and fruit, as well as eggs, honey, maple syrup, breads and other baked goods, curds and dips, jams and barbecued food at this friendly market.

Information: woodbridgevillagefarmersmarket.com

online

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

culture|Markham Theatre

THE S OF THE

Flato Markham The

OF THE THE S

by ChriS

Flato Markham The

54 | GoodLife • September - October 2015

SPIRIT E STAGE

eatre marks 30 years

E STAGE SPIRIT trABEr

eatre marks 30 years

GoodLifeMagazine.ca | 55

culture|Markham Theatre

“

Theatre is a concentrate of life as normal. Theatre is a purified version of real life, an extraction, an essence of human behaviour that is stranger and more tragic and more perfect than everything that is ordinary about me and you.” –Eleanor Catton, The Rehearsal

R

evered British actress Maggie Smith once opined, “I like the ephemeral thing about theatre, every performance is like a ghost—it’s there and then it’s gone.”

A universal truth, but Flato Markham Theatre audiences, artists and stakeholders all contend that the little-community-playhouse- thatcould always seems to leave each with a special, ethereal post-show spirit.

“The theatre is all about community,” general manager Eric Lariviere says of the town-owned facility celebrating its 30th anniversary. “It is what Markham is, diverse and growing. For a place built on a cornfield 30 years ago, it has become positive and important, bold and incredible.”

Born during the region’s building boom of the 1980s, the Markham Theatre for Performing Arts opened for local and school-based productions.

Not unlike the town, it struggled with growing pains. Isolated and pocket-sized compared to Toronto’s big stages, the theatre worked diligently and creatively to find audiences.

In the early days, the venue was often dark— theatre-speak for closed—recalled business and rental manager Scott Hill, who joined the theatre in 1989 as a part-time technician. From the beginning, the intimate 527-seat theatre, with its clear acoustics and sight lines, quaint upper box seats and balcony, had a notable lure.

“Through the years, this theatre has always

attracted staff who care about community and the arts,” Hill says. “The same amount of attention is put into a local production for 30 people as would be for a sold-out professional production.

“It’s important to all of us that we make it the best show that day.”

The theatre’s cachet grew and accelerated. In 1988, The Super Dave Osborne Show began a four-year run, filming the slapstick variety television show at the theatre. Starring Bob Einstein, the series spoofed daredevils of the day with major musical guests performing between Osborne’s disastrous comedic stunts.

All of a sudden, it wasn’t uncommon to see the likes of Ray Charles, Celine Dion, Jerry Lee Lewis, Kenny Rogers, Steve Allen, Sonny Bono and the Smothers Brothers in town. The show and its little host theatre was drawing huge stars, validating the burgeoning town’s status as the place in which to live and do business.

The show’s producers invited the community to serve as the on-air audience and encouraged people to be extras.

Theatre event and promotion assistant Andrea Smitko was eight when her mom took her to a taping.

“It was a ‘best of’ show and local kids were asked to sit on Super Dave’s lap and recall their favourite episodes,” she said. “I got to go

Iconic horn-driven American soul, R&B and funk band Tower of Power 56 | GoodLife • September - October 2015

backstage and to the rehearsal hall. It was my introduction to theatre, it was fun and I will always remember that day. It sparked my interest in the arts.”

Renamed after Flato Developments acquired naming rights in 2012, the theatre continues to thrive. It is booked with more acts and functions than days in the year, says Lariviere, a veteran impresario who joined the venue in 2009. Part of the management strategy is to anticipate entertainment trends, focus on Canadian talent, bring back popular performers, satisfy the entertainment appetites of York’s diverse cultural communities and provide a stage for education and local productions.

“We try to connect with various audiences,” he says, referring to an exceeding eclectic fall playbill featuring world stage acts, jazz, pop, nostalgia, magic, dance, comedy, ballet and family and kid’s programs.

Markham Councillor Logan Kanapathi, who began calling York home two years after the theatre opened, concurs.

“It’s a fantastic venue,” he said. “Different cultural groups perform there. It’s a hub, a focal point for the South Asian community, not only in Markham, but across the GTA.” Lariviere adds, “One of the attributes of our brand is the opportunity to see major productions normally reserved for a 2,000-seat venue. We’ve

The Irish Rovers

“

To enter a theatre for a performance is to be inducted into a magical space, to be ushered into the sacred arena of the imagination.” –Simon Callow, Charles Dickens and the Great Theatre of the World

become a cultural destination. Artists love to come here.”

The Irish Rovers have toured for more than five decades and have played the theatre often, next on Nov. 5.

“Our first impression first driving to it, was that we were lost in some suburban neighbourhood and there couldn’t possibly be a theatre here,” band leader George Millar recalls. “The Markam Theatre is as good as any small theatre on the North American circuit and has become one of our favourites stops. We’ve discovered over the years that good theatre management and staff are the difference between an enjoyable evening and a not so enjoyable evening, for both the performers and audience. Happily, we’ve always been treated royally at the Markham.”

The Nylons, a hugely popular Toronto-based a cappella group, know the theatre well.

“The most memorable shows were in December 1990 when we recorded our live album “4 on the Floor” there,” co-founder Claude Morrison said.

“It was our final project before the loss of our beloved founder and colleague, Marc Connors.

“Each and every return to Markham is like coming home, the welcome from staff and audiences alike has been so warm and generous.”

Iconic horn-driven American soul, R&B and funk band, Tower of Power, always includes the

theatre on their Canadian tours.

“We’ve played all over the world since 1968 in theatres, stadiums and outdoor venues and clubs and Markham is always a highlight for us,” says band founder, saxophonist and vocalist Emilio Castillo from his Scottsdale, AZ home.

“It’s a classy venue. It sounds good. There’s no nosebleed section. They’re used to working with name artists. They fill us and they know how to treat us.”

Preparing for autumn tours through Japan and Europe, Castillo is looking forward to returning to Markham. “It’s on our radar, yes, absolutely certain,” he enthused.

Thornhill entertainment executive Renata Richardson and her family look forward to receiving the theatre’s program.

“We pore over it, deciding on what we want to see,” said the longtime patron. “They have something for everyone.

“It’s great having a world class theatre with top rate shows close to home. It’s grand yet intimate, ideally located, easy to get to and every seat is a good one. We always exit feeling like we’ve experienced something extraordinary.”

The Benson family and the theatre arrived in Markham at the same time, matriarch Iris said.

“We took out a family subscription and the kids still talk about seeing the Christmas shows and Mr. Dressup and the puppets with Ernie

Coombs,” she said.

As her three sons and daughter grew, the theatre “became a big part of our lives,” said the Markham Edward Jones staffer.

Youngest son Todd performed there with the Markville High School Band. Middle boy Adrian studied musical theatre at the same school, often performing at the Markham Theatre. While studying theatre production at Sheridan College, he co-oped at the theatre. For daughter Holly, 21, the theatre was a second home during her 14 years as a member of AB Dance. Holly was barely three when she was introduced to the limelight.

“Our showcase event at the theatre was the highlight of the year,” the Wilfrid Laurier University communications student said. “The theatre was a dream come true. It made you feel as though you were in show business, a star. AB Dance competed on many different stages, but the Markham Theatre was unique, the feeling is inexplicable, one I’ll happily carry the rest of my life.”

The magic that is live theatre has spawned countless tales of resident specters and apparitions. Perhaps Markham’s beloved theatre is too young to have its own, believes Lariviere.

“I’m not sure that we have a phantom of the Flato Markham Theatre,” he said. “But, if we can be as bold in spirit as those who created it, we’ll be doing a good job.”

A cappella group The Nylons: Claude Morrison, Tyrone Gabriel, Garth Mosbaugh and Gavin Hope.

GoodLifeMagazine.ca | 57

travel|Seville

Bar at nightfall

58 | GoodLife • September - October 2015

S

e l l i v e S e l b i t s i s e r r i d n a c i t a Charism STORY AND PHOTOGRAPHY by Cathy Hillard

Seville in the heat of an Andalucían summer and only the tourists are out walking the streets by day.

But at night, it is a different story. As the sun goes down, hearts beat a little faster and the city comes to life with a sense of romance and excitement.

Seville is a destination on many people’s bucket lists and for good reason. With its enchanting narrow streets, vibrant culture and fascinating history, it breathes an intensity that is both steeped in the past and very much alive in the present.

History and architecture Due to its location on the Guadalquivir River, Seville has been drawing people to it for more than 3,000 years.

Originally settled by the Romans, the Moors set up home here in the 8th century when they conquered parts of Spain, and much of their influence can still be seen around the city.

After the reconquista in the 13th century, the city became the favourite place of the Spanish monarchy and as wealth poured into the Spanish Empire in the ensuing centuries, Seville became the beneficiary. Many of the lavish architectural gems in the city date back to this “golden age.”

When Christopher Columbus set sail from Seville to discover the New World in 1492, he set in motion the trade that would fuel the wealth of the Spanish Empire.

Everywhere you go in Seville you are reminded of its link to Columbus. Much controversy surrounds his actual

birthplace and colourful stories of lost coffins and repatriated remains mean that no one is absolutely sure that the tomb in Seville’s 15th century Cathedral really contains his body, but the city nevertheless trades on its association with Columbus and celebrates him as its own.

Food and culture Seville claims to have invented tapas and, as a result, every district is teeming with tapas bars. Although tempting to settle in one place and soak up the atmosphere, it’s best to experience things the way the locals do, moving from bar to bar, tasting and drinking a little at each. The Andalucíans like their meat, so vegetarians beware, but do be adventurous; your taste buds will thank you.

Flamenco also has its roots in Seville and, like bullfighting, is very much part of the tradition and culture.

Shows are offered in every district, but the most authentic flamenco is spontaneous and is most likely to be found in late-night watering holes.

Places to go Royal Alcázar: The oldest royal palace still in use today, the majestic Alcázar personifies Seville’s manylayered history. Every civilization that has touched Spain has used it as its court. During Moorish rule, it housed a harem of 800 women and, exploring the palace today, it’s possible to imagine those women languidly passing the time within the confines of the beautiful courtyards and terraces. » GoodLifeMagazine.ca | 59

travel|Seville Cathedral and the Giralda: Seville’s cathedral is the largest Gothic church in the world and the adjacent minaret tower, the Giralda, is one of only three remaining Almohad minarets in the world. Dominating the city’s skyline, it is worth the climb to the top to gaze over the jumble of rooftops and the horse-drawn carriages and cafes below.

Barrio Santa Cruz district: The area around the cathedral is a delight of cobbled alleyways, pretty painted houses and tapas bars. Many homes have private shady patios that serve as living rooms in the hotter months and residents don’t seem to mind passers-by taking a peek at them through the iron grilles that face the street.

Macarena district: Once a no-go area, this district to the north east of the city is now home to artists, trendy clothes stores and avant-garde eateries.

Triana district: Across the river is the centre for azulejo (glazed tile) production, for which the region is famous. Although scruffier and less touristy than Barrio Santa Cruz, pottery souvenir hunters can pick up a better bargain here.

Plaza de España: Built in 1929, the Plaza de España and its adjoining María Luisa Park are among the most impressive public spaces in Spain.

Evidence of the region’s azulejo tile work is everywhere, especially in the scenes and maps of the provinces all along the front of the building.

Plaza de España

Plaza de España

Giralda

60 | GoodLife • September - October 2015

Royal Alcazar

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travel|River Cruise

Hungarian Parliament Building, Budapest

CafĂŠ Hawelka, Vienna

Spanish Riding School, Vienna

Set sail in lu A journey along the historic 62 | GoodLife • September - October 2015

STORY AND PHOTOGRAPHY by Bart Card

B

Vineyards in Melk, Austria

luxury Danube

y now, it is a well-known fact that I love all things ships and sailing. I grew up, in Bermuda, spending my spare time on sail boats and ships. Over the past few years, I’ve noticed a change in the commercial cruise industry: an increase in the popularity of luxury river cruising.

Popular among seniors and families alike, this emerging market offers a slower pace and a smaller ship than the large sea-faring cruise ships. In April, after a long Ontario winter, I had the opportunity to sail on the maiden voyage of Scenic Cruises’ newest luxury river ship, the Scenic Jasper. My voyage on the Jasper would begin in Budapest, visit historic river towns along the Danube and end in Vienna, where the Jasper would be christened.

I flew from Toronto to Budapest and spent the first day exploring this fantastic city that I hadn’t been to in over 30 years. The capital of Hungary, Budapest is one of the European Union’s largest cities, home to more than 1.7 million people. Often cited as one of Europe’s most beautiful cities, it has an abundance of World Heritage sites, including the river I would be sailing on.

Since I was in Budapest for such a short period of time, I decided to do an in-depth tour and hired a local rickshaw driver. Ben took me to the local market, where I spent time exploring the food stalls and marvelling over their beautiful and creative ways of displaying food. He also took me to parts of Budapest not commonly seen by tourists. We explored small alleyways, historical buildings and churches—providing me with perfect opportunities to capture the city on camera.

After a great day in Budapest, I arrived at the Jasper and was offered a warm welcome from captain and crew. Founded in 1986, Scenic Cruises has become a leading provider of travel experiences around the world. Owner and chairman Glen Moroney began operating coach tours in his native Australia. Unlike other companies, Scenic owns rather than leases its ships. Because of this, the company has complete control over the design and works with the best European shipbuilders. » GoodLifeMagazine.ca | 63

travel|River Cruise

Melk Abbey, Budapest

Market, Budapest

Cesky Krumlov, Prague

64 | GoodLife • September - October 2015

In addition to unique designs, Scenic also offers a truly all-inclusive experience. Passengers have no need for their credit cards while on board, unless they want a massage, haircut or to buy a souvenir.

The ship I was sailing on was no exception to the Scenic standard. The Jasper is a third generation Scenic ship and offers an array of amenities including some of the largest suites on Europe’s rivers, a front panoramic deck that can be enclosed with all-weather glass, an expanded fine-dining restaurant and an upgraded fitness centre and massage/hair salon. In addition, Scenic offers six unique dining options, tailor-made GPS-guided tours for every guest and electric-assist bicycles. I have to admit that one of my favourite features, one I am always critiquing, was the coffee. Being somewhat of a coffee buff, I tend to judge most of my experiences by the coffee served. Coffee aboard the Jasper was excellent and made more pleasurable by the fact that it was delivered by the butler who served my cabin—wonderful to wake up to every morning. Every cabin on the ship has butler service.

The first evening, the cruise director gave a port talk, outlining all of the activities planned for the coming days. After the talk, I enjoyed an evening of Hungarian folk music and dance before heading to my cabin for the night.

After a full day of sailing, our first stop was in Dürnstein and then on to Melk. Upon arrival

Café Hawelka, Vienna

in port, Scenic offers multiple options for day trips and even provides its own luxury coaches for those in need of transportation. In Melk, the options included a bike tour from Dürnstein to Melk with stops at several local villages, or lunch and a Wachau wine-tasting with a visit to the magnificent Benedictine Abbey, which was built between 1702 and 1736 and sits on a rocky outcrop overlooking the town.

The next day, we docked in Linz. After a quiet breakfast, I joined a group spending the day exploring the 13th century town of Cesky Krumlov in the Czech Republic. Located on the Vltava River, Cesky Krumlov is a UNESCO World Heritage Site and was, at one time, a very important trade town. Modern day Cesky Krumlov is a small city in the South Bohemian Region of the Czech Republic and is home to a castle of the same name. The castle is unusually large for such a small city and boasts a large Rococo garden and an impressive bridge overlooking the rock on which the castle has been built. The city, itself, hosts a number of festivals and events each year, including the very popular Five-Petalled Rose Festival and the International Music Festival Cesky Krumlov. After an amazing day, I enjoyed the phenomenal food and entertainment at the ship’s gala dinner.

The following day, we arrived in Vienna, where we would spend the final days of our voyage. The first day I decided to spend time quietly walking around and exploring this beautiful city. »

“

Scenic truly offers a phenomenal cruise experience from the moment you step on the ship to the moment you depart.”

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travel|River Cruise

Bridge across the Danube

Market, Budapest

Liberty Statue, Gellért Hill, Budapest

66 | GoodLife • September - October 2015

I stopped at the Café Hawelka for a hot chocolate and one of the best pastries I have ever had and just enjoyed the sights and sounds of Vienna.

After dinner on the ship, the guests headed out for an evening concert in the historic Arsenal, a former military complex built in the 1800s and still in use today for testing and research. The music provided a perfect ending to my quiet day.

The following day there were three tours offered: the first to Slovakia’s capital, Bratislava; the second to the former home of Austria’s imperial family, Schonbrunn Palace; and the third to the Spanish Riding School to see the breathtaking Lipizzan horses. Being an avid horse lover, I picked the third option. First named in 1572, the Spanish Riding School is a traditional school for Lipizzan horses and centre for classical dressage as well as a famous tourist attraction. In 2008, the school made history by allowing the first woman to train as a rider. Our seats for the show were incredible and the horses were magnificent. I highly recommend a visit for anyone lucky enough to visit Vienna.

My final afternoon aboard the Jasper was spent at the christening of the ship. It was a very special occasion for the Jasper and I was thankful to have been a part of this celebration. A ceremonial bottle of champagne was broken over the bow in order to bring good fortune to the ship’s voyages and guests were served champagne and cake.

Overall, my luxury river cruise on the Scenic Jasper was a relaxing and enjoyable experience. There is no doubt that the luxury river cruise industry is quickly gaining in popularity and, with more than 1,300 team members worldwide, Scenic truly offers a phenomenal cruise experience from the moment you step on the ship to the moment you depart.

For more information, visit scenic.ca.

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