Goodlife Spring 2013 by York Region GoodLife Magazine

JUNE 2013

GOODLIFE MAGAZINE

in the kitchen: rhubarb

people: Rebecca Lee-Bentham

YORK EDITION JUNE 2013

ome ma in

Personality plays large in 3 inspiring spaces

For all the things that move you. 416.987.8000 • remax-premier.ca VAUGHAN • KLEINBURG • MAPLE • CONCORD • WOODBRIDGE CHOOSE WISELY • CHOOSE RE/MAX PREMIER

Get a dedicated Premier Realtor® working for YOU to help you ﬁnd YOUR dream home. Nobody in the world sells more real estate than RE/MAX. RE/MAX agents are involved in over a third of all home sales in Canada. Remarkably, that’s a home sold by a RE/MAX agent every two minutes. The core strength of the RE/MAX network is the quality of it’s realtors.

Gabriel Bianchi, Broker of Record / Owner

Call me today and let’s choose a Premier Realtor just for you 416.987.8000 June 2013

GoodLife

York Region, June 2013

Publisher

Ian Proudfoot Regional General Manager

John Willems Associate Publication Manager

Lee Ann Waterman Contributors

Jim Craigmyle, Daniela DiStefano, Katherine Elphick, Sue Kanhai, Ellie Kistemaker, David Li, Joann MacDonald, Leslee Mason, Margaret Moore, Josephine Matyas, Erik Rosenhek, Cece M. Scott, Chris Shanahan, Tracy Smith

Unique Treasures FOR THE HOME.

Director of Marketing and Sales Development

Gord Paolucci Advertising Managers

Anne Beswick, Laurie McDonald Neil Moore, Mara Sepe, Dave Williams Advertising Sales

Angela Benincasa, Jeremy Brown, Vern Catania, Cathy Charpentier, Lauren Field, Laura Foden, Judy Fulton, Cindy Johnson, Monika Madden, John MacRae, Ken Mair, Carola McKee, Nino Michela, Trish Miller-Kostin, Mike Murphy, Carolyn Norman, Gail Reeves, Alexis Reinhardt, Tony Segreti, Braden Simmonds, Mike Sinainos, Judy Starr, Howie Taylor Director of Production

Jackie Smart Editorial Design

Pam Hickey Business Manager

Rob Lazurko Director of Distribution

Tanya Pacheco

Home Furnishings & Accessories

O P E N 7 D AY S A W E E K • 6 9 D a v i s D r. , N e w m a r k e t • 9 0 5 . 8 3 0 . 0 4 1 1 w w w . e q u i n o x x d e c o r. c o m

GoodLife

June 2013

GoodLife York Region is published by York Region Media Group, a division of Metroland Media. 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 • York Region Media Group 250 Industrial Pkwy. N. Aurora, ON L4G 4C3 905-727-0819

SYLVIA MORRIS SALES REPRESENTATIVE

Leading Edge Realty Inc., Brokerage Independently Owned and Operated

157 Main Street, Suite 202 Unionville, ON L3R 2G8

Office: 905.477.7785 Cell: 416.705.7785

ow located at 157 Main Street in beautiful historic Unionville, the Sylvia Morris team will continue to be a leader in residential real estate in 2013. Whether you’re looking to sell or buy, the team’s commitment to working hard, working smart, and maintaining a positive attitude, formsawinningformulaforsuccess.Theteamworks all residential price ranges in Unionville, Markham, Stouffville, Richmond Hill, and surrounding areas, and also specializes in heritage homes. Sylvia has been selling residential real estate in Markham for approximately 26 years and this dedication to career and clients has enabled her to become a realtor in the top 1 % of the Toronto Real Estate Board and third in Canada for Century 21 Canada in the first half of 2012. The team also sold an impressive 171 homes in 2011 and on average sells a home every three days. Well known for her willingness to work hard and put in the time to get the job done, Sylvia enjoys getting out there and talking to people and can often be seen door knocking in the local community. Sylvia has lived in Markham for 35 years and is active in the local community through sponsoring local hockey, soccer and baseball teams, and working with the Markham Board of Trade and the Heritage Markham Committee. She was involved in this year’s Santa Clause Parade and Breakfast with Santa events. “I love what I do, and I enjoy real estate,” said Sylvia. “The reason the team is so successful is that we give extraordinary customer service and we really care about our clients. So if you are thinking of selling or buying a home, please stop by, we would love to meet with you.” For outstanding service and experience you can count on, call Sylvia for all your Real Estate needs. Please call 905-477-7785

To find out more visit:

www.SylviaMorris.com June 2013

GoodLife

contents

8 We Like It Pretty and practical outdoor finds

12 Rustic oasis: Couple lives their country dreams in an unforgettable city rental

2 0 Modern couple meets heritage home 28

organic, minimally prepared food Sophisticated comfort in old Aurora

64 Radio for the community, from the community

40 toSpring bling: Add fresh colour your home this season

42 Rebecca Lee-Bentham: A bright future ahead 40

46 entrepreneur Sarah Liberatore, wine 52

58 InIn the Kitchen the raw: Chef touts fresh,

Portfolio Pietro Adamo: Interpreting a uniquely Canadian landscape

ortfolio P Andrea End: The artist, the medium and the message

76 The Scene Summer top 10

Gourmet at Home Rhubarb: A tart treat

80 Step into summer confidence 82 The landscape and local food of Scotland

92 4

GoodLife

June 2013

On the Town

June 2013

GoodLife

Welcome

TO T H E G O O D L I F E

editor’sdesk by Lee Ann Waterman

What does the GoodLife mean to you? Share your thoughts with us. Email: goodlifeeditor@yrmg.com

GoodLife

June 2013

As I write this, we’re just on the cusp of what seems to be a very late spring. Although I’ve been commiserating with friends about the lingering cold and snow, I count myself among those fortunate enough be living the GoodLife. Take this past Saturday as an example. As I drank my first cup of coffee, I surveyed my backyard—noting the chive sprouts and tulip leaves poking through the wet soil and watching the chickadees, gold finches and cardinals fight for space at the feeder. Then, I laced up my running shoes and headed out the door. In less than 15 minutes, I had left the suburban streets behind and was running through the forest and along the Holland River. I smiled, nodded and exchanged hellos with runners, cyclists and dog walkers along the trail. I passed the spot where my husband and I enjoy the occasional weeknight picnic dinner when the weather is warm. If I’d had a little more time and stamina, I would have reached a large outdoor community space that hosts a regular farmers market and annual festivals. Early afternoon, I visited a nearby specialty market where I purchased the items I needed to create a Japanese meal for dinner guests: sashimi grade tuna and salmon, fresh and dried vegetables and udon noodles. I supervised my husband as he hung a picture ledge in my home office—a place to display art and ornaments, including a much-treasured watercolour by an area artist. All of this, I think, represents the GoodLife: home and garden, the natural environment and outdoor living; health and well-being; food and drink; art, culture and community. And this is what we are hoping to capture with this new, local lifestyle magazine. In our first issue, we tour three area homes: a stone farm house whose occupants have used white paint, warm woods, as well as antique and thrifted items to create a rustic oasis; an historic Maple home that marries modern and traditional elements; and an Aurora renovation that transformed a dated bungalow into a sophisticated yet comfortable family home. We also shop three local stores for pretty and practical items for the garden and patio. We meet artist Andrea End who works with gouache to create landscapes of forests and lakes, sunlight and reflections and we go behind the scenes at two community radio stations. We chat with chef Pedja Milosavljevi� about the raw food movement and offer a few approachable recipes for you to make at home and join writer Josephine Matyas as she explores the landscape and local food scene in Scotland. We hope you enjoy this issue.

A New Standard in Elegance

W IN N E R S OF THE MAR KHAM BO ARD OF TRADE ’S 2 0 1 2 “H

igh Qua Service Awlity & ard”

ANNOUNCING... Chapel Ridge Funeral Home’s new chapel, now the largest in York Region, and our beautiful new sit-down reception facility.

8911 Woodbine Ave., Markham (4 blocks north of Hwy 7) info@chapelridge f h .com www.chapelridgefh.com

A new standard in elegance. An enduring standard of professionalism and personal service.

905 - 305 - 8508 A caring part of our community June 2013

GoodLife

i e BY

LEE ANN WATERMAN

PHOTOGRAPHY

JIM CRAIGMYLE

COME SPRING AND SUMMER, we all want to make the most of our outdoor spaces— getting our hands dirty in the garden or simply creating a relaxing spot to enjoy some time with family and friends. GoodLife visited three York Region experts in taking it outside—Pathways to Perennials in Kettleby, Kate’s Garden in Unionville and Maple Valley Garden & Gift Centre in Maple. From the practical and pretty, we found something for every outdoor space.

Large rustic lantern, $100 Pathways to Perennials 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com

resin bird, $10 Meadow Valley Garden & Gift Centre 12201 Keele St., Maple 905-832-9869 meadowvalley.ca

St. Francis outdoor plaque, $60 Kate’s Garden 20 Fred Varley Dr., Unit 6, Unionville 905-604-2451 katesgarden.ca The Hori Hori is a hardworking handtool, perfect for planting, digging, weeding and dividing plants, $45. Pathways to Perennials, 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com

GoodLife

June 2013

Gecko wall art, $27 Meadow Valley Garden & Gift Centre 12201 Keele St., Maple 905-832-9869 meadowvalley.ca

Moroccan-inspired candle lanterns, $40, $50 Meadow Valley Garden & Gift Centre 12201 Keele St., Maple 905-832-9869 meadowvalley.ca

Coloured glass owl planter/vase, $45 Pathways to Perennials 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com

Outdoor table runner, $33; irregular-shaped ceramic bowl, $30 Meadow Valley Garden & Gift Centre 12201 Keele St., Maple 905-832-9869 meadowvalley.ca

All natural soy candle, $25 Pathways to Perennials 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com

June 2013

GoodLife

Handcrafted by Mennonites in the Kitchener-Waterloo area, Garden envy fence sitters add a decorative element to your standard wooden fence. The owls can also scare away pests. Cardinal, $25; owl, $36 Kate’s Garden 20 Fred Varley Dr., Unit 6, Unionville 905-604-2451 katesgarden.ca

The Bandit is a favourite tool for weeding and breaking up soil without damaging nearby plants. Longhandled, $40; short-handled, $16. Kate’s Garden 20 Fred Varley Dr., Unit 6, Unionville 905-604-2451 katesgarden.ca

Add instant, easy ambiance to your patio with a fire pot, $60; citronella oil, $15. Pathways to Perennials 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com

Fairy gardens—container or smallplot gardens featuring small plants and whimsical decorative elements— are a unique way to introduce children to gardening. Iron figurines, $4-$20 Pathways to Perennials 4681 Lloydtown/Aurora Rd., Kettleby 905-939-8680 pathwaystoperennials.com 10

GoodLife

June 2013

Like jumping into a lake on a hot summer day. Central & ductless air conditioning for your home or office.

Experience the Difference Experience Makes For over 35 years, Napoleon Home Comfort has been providing Simcoe County with home comfort solutions; fireplaces, grills, furnaces, air conditioning and outdoor furniture. Visit our inspiring showroom with over 50 functioning fireplaces, an impressive selection of gourmet grills and the only Canadian made gas furnace. Our experienced, factory trained staff, certified installers, no charge in-home consultations and our “won’t be undersold” policy, all come together to make your Napoleon experience, comfortable and easy. Affordable financing packages OAC, see store for details & 24 hour emergency service available.

705.721.1214 | 24 Napoleon Road, Hwy 11 & 93 Barrie | napoleonhomecomfort.com Mon - Fri 8:30am – 8pm, Sat 9am - 6pm & Sun 11am - 5pm June 2013

GoodLife

home tour

GoodLife

June 2013

Rustic oasis

One Markham couple lives their country dreams in an unforgettable city rental By

LeSLee MASOn

PHOTOGRAPHy By

MArGAreT MOOre

When you think of Markham residential life, chances are suburban homes or condo developments come to mind. But the area also offers a surprising number of charming century homes often on expansive lots. It took just one look to steal the hearts of Bret and Margaret Moore, who came upon one such property while visiting friends. Tucked away just off a quiet north Markham road, the street view hints at the property’s charms. A canopy of trees envelops the long driveway leading visitors to an old stone farmhouse. With a pretty pond beside it and neighbouring woods just behind, it’s a scene that instantly evokes the feeling of a bygone era. Given the picturesque countryside-like setting, it’s easy to forget all the conveniences Markham has to offer are just mere minutes away, including shops, schools and recreational facilities. It was the kind of home they had always pictured themselves in and the access to those everyday conveniences made the property even more appealing. But there were a few hurdles to overcome when it came to making their dream a reality. The house had previously been a rental property but had sat abandoned for a couple of years and was in desperate need of updating.

Located just off the kitchen, the large dining room is the entertainment centre of the house. “Its large windows allow for a lot of light and a beautiful view of the sun setting,” Bret Moore says.

June 2013

GoodLife

Positioned across from the dining room and to the right of the main entrance, the living room gets beautiful morning light, Margaret Moore says. “The large windows and the morning sun make it glorious and the view makes you feel like you’re away vacationing.”

Above and right: In the kitchen, white floorboards and cabinets contrast with accessories in worn wood and distressed metals. 14

GoodLife

June 2013

You can count on KitchenAid Appliances to help. Thoughtful design elements and responsive features make it easy to create new experiences that will be savoured and cherished.

Jenn-Air Appliances are known for their sophisticated design, innovative

HWY #407

Bass Pro Mill Dr.

Edgeley Blvd. JANE ST.

905 472 6507

RUTHERFORD RD Vaughan Mills HWY 400

MARKHAM RD

HWY #7

5328 Hwy, 7 East, Unit #3, Markham

LANGSTAFF RD

255 Bass Pro Mills Dr. Unit #703, Vaughan

905 761 0444

GREEN LANE ASPENWOOD DR

DAVIS DR

YONGE ST

MCCOWAN RD

MAJOR MACKENZIE DR Markville Shopping Centre

WESTON RD

technology and exceptional performance. All designed to help you create a beautiful kitchen and take your cooking and entertaining to impressive new levels. BRISTOL RD

18075 Yonge St. Newmarket

905 895 5222

We also carry parts & ﬁlters Store Hours Mon–Fri: 10–8 pm • Sat: 10–6 pm • Sun: 11–5 pm

June 2013

GoodLife

In the youngest child’s room, a layered bed shares space beautifully with an antique desk and dresser and thoughtfully chosen accessories. (Bed, duvet cover and blanket, Ikea; sheets, Brian Gluckstein.)

Refusing to be deterred, the Moores contacted the homeowner and worked out a rental agreement. With that in place and the homeowner’s consent, the couple quickly set to work returning the home to its original beauty. Single-hued simplicity Now five years later, the Georgian house has been transformed from a dark and dated space to a light-filled rustic oasis. The old carpet that had previously filled the house has been replaced with warm wood floors in most of the rooms and the walls have been painted a surprisingly welcoming white. Mr. Moore, a contractor, and Ms Moore, a graphic designer, spent hours looking for the perfect shade. “Choosing the right white wasn’t easy,” she says. Through much research and experimenting, the couple finally settled on Benjamin Moore’s Oxford for the walls and Chantilly Lace for trim.

GoodLife

June 2013

Above: A unique assortment of antique hooks around the home Left: The nearly two-metre (six-foot) clawfoot bathtub, a Craigslist find, helps make every soak in the tub special.

“It’s a process and it’s always changing and evolving.” “Oxford white was the most neutral,” she explains. “It doesn’t have a warm or cool colour cast to it even with the changing light throughout the day.” While white doesn’t seem like the ideal choice for a couple with two children, the pair say it’s easy to touch up and creates a blank canvas. “With white walls, our furniture finds and decor pieces become the showcase,” Ms Moore says. Vintage bargains Though you won’t find tons of colour in the old stone farmhouse, the mostly bare white walls and warm wood furniture creates an environment that is at once cosy and spare. Like the carefully chosen wall colour, each piece of furniture has been thoughtfully picked out. “We don’t choose them, they choose us,” says Mr. Moore, who explains the couple has never felt the need to finish decorating a room all at once. “It’s a process and it’s always changing and evolving. We’ll drive up north, for example, and end up stopping at an antique place and something will just jump out at us.” The couple has a bunch of favourite go-to spots they regularly turn to for furniture, including second-hand shops and online sites. “We love finding high-quality pieces on a shoestring budget,” explains Ms Moore, who says they particularly enjoy collecting great finds with history behind them. “We’ve met some interesting people through our furniture searches and have really enjoyed hearing the stories attached to some of the pieces.” For each room, finding just the right focal piece is usually where the design process begins. From there, the couple will slowly add to the room as they discover items they love. A “mix and match” approach that combines old with new helps to create looks with both texture and depth. When it comes to wall adornments the Moores take their cues from nature, choosing rustic elements such as wreaths, antlers and wood.

Bring Home the Freshness

At Leone Fine Foods we are more than just your neighbourhood butcher. We have a passion for ﬁne meats, but we also love all kinds of great Italian food and we have been working twenty years to deliver only the best to you. As well as high quality raw and readyto-eat meats, sausages and burgers, you will ﬁnd a large selection of imported Italian foods. You can also call in and order dinner from the Leone kitchen, freshly made just for you! SO, COME BY THE STORE AND GIVE US A TRY.

We promise you will not be disappointed. 8655 WESTON RD. UNIT 4 • WOODBRIDGE • 905-850-2100 1 BLOCK NORTH OF LANGSTAFF MON-WED 9am - 5pm, THURS-FRI. 9am - 6pm, SAT. 9am - 5pm June 2013

GoodLife

Cristina Silva

Carlos Silva

Ext 5107 cristina.silva@century21.ca

Ext 5394 carlos.silva@century21.ca

S A L E S R E P R E S E N TAT I V E S

Ext 5242 • antero.silva@century21.ca www.anterosilva.com

HERITAGE GROUP LTD., Brokerage 49 Holland St. W., Bradford

90590 5-77 577577 5-56 55677 56 77 • 1-8 -800 00-4 00 -463 -4 63-0 63 -000 -0 002 00 2

Peaceful Property on 2.19 Acres • $899,900 Gorgeous 4 bedroom home on private 2.19 acres with pond. Conveniently located minutes from town. Finished open concept walkout basement with gas fireplace and wet bar. Bright kitchen with lots of cabinetry and a walkout to a 4 tiered deck. 3 Car garage with drive through to yard. Parking for 12 cars. Call Antero for more details direct at (905) 953-6688

Charming Country Property on 2.43 Acres • $995,000 Renovated 5 bdrm home. Features spacious wrap-around deck. Renovated kitchen w/granite counters and stainless appliances. Hardwood floors throughout. Renovated 3.5 baths. Third floor open concept loft great for games room. Oversized insulated 3 car garage & additional 1 1/2 garage perfect for car enthusiast. Call Carlos for more details direct at (905) 960-5740

Bungalow & Shop on Over 10 Acres • $879,900 Custom built bungalow on 10.21 acres located minutes from Lake Simcoe, Hwy 400 and amenities. Features a stunning custom kitchen with 10 ft granite island. Open concept main floor. Hardwood and ceramic throughout. Also includes a huge shop with oversized doors. Three car garage and ample parking. Call Cristina for more details direct at (905) 967-2946.

GoodLife

June 2013

Top: “We love waking up to our beautiful view of the pond, trees and sky—we are surrounded by nature,” Margaret Moore says of the master bedroom. Above: Antique furnishings and natural elements provide a warming contrast to the white walls.

“We’ve used a long strip of wood as a décor element,” Ms Moore gives as an example. “It’s a piece of wood from an old barn that used to be on the property. Over the years sitting in a pile of rubble, it has acquired a beautiful patina and added texture. Incorporating this type of natural wood into our décor adds warmth to the space.” With the farmhouse’s beautiful bones, simple yet chic décor and the stunning surroundings, it’s no surprise the couple loves every inch of the property. And while its title may not rest in their hands, it hasn’t stopped them from making the space their own. “If you rent and plan on living there for a while, make it your own,” Mr. Moore suggests. But that doesn’t mean you need to spend a ton of money to do it, he says. “It’s amazing what some paint and elbow grease can do.”

SYLVIA MORRIS SALES REPRESENTATIVE

Leading Edge Realty Inc., Brokerage Independently Owned and Operated

157 Main Street, Suite 202 Unionville, ON L3R 2G8

Office: 905.477.7785 Cell: 416.705.7785

To find out more visit:

www.SylviaMorris.com June 2013

GoodLife

home tour

Modern couple

meets

heritage home

Lee Ann Waterman

Victoria and Jim Globocki have married historic charm and a modern aesthetic in their heritage-designated home in Maple. The couple fell in love at first sight with the two-storey 1880 brick farmhouse, ignoring their realtor’s advice and buying the property in 2008. They could see past the 1970s renovations of wood-panelling, shag carpeting, linoleum and wallpaper on top of wallpaper and the falling down (illegal, they later found out) addition. Mrs. Globocki, whose father is a builder, grew up in a series of large, brand new houses—and knew she wanted something different for her own home: cosy charm. The pair spent two years living in his parents’ basement

GoodLife

June 2013

PHOTOGRAPHY by

JIM CRAIGMYLE

while work progressed on the house. While they hired experts for some jobs—foundation and structural work, electrical and plumbing—they tackled as many projects as they could themselves, enlisting friends and family to help along the way. Neither had personal or professional experience restoring houses. Mr. Globocki works as a dental technician and denturist and teaches at George Brown College; Mrs. Globocki works in marketing for BMO. But that didn’t stop them from getting their hands dirty. Some DIYs required ingenuity. They replicated the original half-metre (20-inch) baseboards, of which only a few metres remained in the living room, by combining various pieces of trim and millwork.

“There are five pieces of wood that make up those baseboards,” Mr. Globocki says. Others required the kind of dedication that only comes with a labour of love. For example, they decided on a deep brown stain for the 13-centimetre (5-inch) plank floors, to hide the knots in the pine and give a modern feel. But after the boards were stripped, sanded and stained, the gaps between showed the lighter wood beneath. Their solution? Spend hours on their hands and knees injecting stain into the gaps with a syringe.

Above: Victoria and Jim Globocki. Opposite page: An addition at the back—which fits seamlessly thanks to reclaimed brick and replicated roofline—houses Jim Globocki’s office on the main floor and the master bedroom above. The side porch is new, but faithful to the home’s original with a bell-cast roof. A new three-car garage constructed at the rear of the property replaces a deteriorating horse barn and provides much-needed storage.

June 2013

GoodLife

Reclaim, restore The Globockis were resourceful when it came to finding the items they wanted and needed for their home. Brick to build the new addition—which houses a powder room and Mr. Globocki’s office on the main floor and the master bedroom above— came from a salvage yard in Scarborough and a demolition down the street. “We saw they were demolishing the house, ran over and scrambled to save as many bricks as we could,” Mrs. Globocki recalls. They used salvaged newel posts (again from the nearby demolition) and boards from the deteriorating horse barn they tore down at the back of the property to build a sideboard in the kitchen. They became regulars at every Habitat for Humanity store in the GTA, stopping in several times a week and asking staff to call if items they were searching for came in. They purchased everything from their stand-alone tub and its nickel-plated solid brass taps to a portion of their kitchen cabinets to a set of antique end tables that they restored for their dining room there. The reproduction spiral staircase in Mr. Globocki’s office is possibly their favourite find. They’d admired a similar staircase in the hotel suite where they spent the first night of their honeymoon—and couldn’t believe their luck when one turned up at a Habitat store. But they also splurged when necessary to get the look they desired. The kitchen ceiling, for example, was purchased from a London, Ont. company that creates reproductions of historic tin ceiling panels. 22

GoodLife

June 2013

Top: The kitchen cupboards are a mix of custom pieces built to match Habitat for Humanity finds. The professional-grade appliances were a splurge. Top left: The Globockis built the sideboard out of reclaimed newel posts and barn board and ready-made shelves. Above:: Removing a wall opened up the staircase and this sitting room. Left: The reproduction spiral staircase in Jim Globocki’s office came from Habitat for Humanity. Because each step weighs 36 kilograms (80 pounds), the foundation had to be beefed up to support it..

You can count on KitchenAid Appliances to help. Thoughtful design elements and responsive features make it easy to create new experiences that will be savoured and cherished.

Jenn-Air Appliances are known for their sophisticated design, innovative

HWY #407

Bass Pro Mill Dr.

Edgeley Blvd. JANE ST.

905 472 6507

RUTHERFORD RD Vaughan Mills HWY 400

MARKHAM RD

HWY #7

5328 Hwy, 7 East, Unit #3, Markham

LANGSTAFF RD

255 Bass Pro Mills Dr. Unit #703, Vaughan

905 761 0444

GREEN LANE ASPENWOOD DR

DAVIS DR

YONGE ST

MCCOWAN RD

MAJOR MACKENZIE DR Markville Shopping Centre

WESTON RD

technology and exceptional performance. All designed to help you create a beautiful kitchen and take your cooking and entertaining to impressive new levels. BRISTOL RD

18075 Yonge St. Newmarket

905 895 5222

We also carry parts & ﬁlters Store Hours Mon–Fri: 10–8 pm • Sat: 10–6 pm • Sun: 11–5 pm

June 2013

GoodLife

Pretty things The design of the home is eclectic modern, and the colours are all neutral, with a focus on black and white. The dark wood floors contrast with the white baseboards and creamy walls on the main floor; the same scheme is repeated upstairs, except the walls are a warm white. The furniture includes antiques in medium and dark woods and modern pieces, such as the Eames white plastic chair at Mrs. Globocki’s dressing table, chrome C tables and black Barcelona chairs in the sitting room. Crystal doorknobs and chandeliers— purchased inexpensively at Lowes and Prima Lighting—add sparkle. A variety of hide rugs—found at Ikea and HomeSense—offer a rugged contrast.

Top: The living room is where Jim and Victoria Globocki and their son Oliver, 1, spend much of their time. The double crown mouldings cleverly disguise the bulkheads necessitated by plumbing. Right: A small dining room is attached to the living room. The side tables came from Habitat for Humanity and were restored. Below: The nursery follows the same décor style as the rest of the house: dark floors, white walls, simple accessories. Mr. Globocki’s mother sewed the toile curtains and matching bedskirt. The hide rug comes from Ikea. Below, right: Adding a bathroom upstairs (the only existing one was in the illegal addition they tore down) was a priority for the family.

GoodLife

June 2013

summersale

receive $75 off any in-stock Napoleon Prestige Series BBQ. * EXPIRES JULY 1, 2013.

WOODBRIDGE | 8677WESTON RD. | 905 .851.5700 TORONTO | 1280 CASTLEFIELD AVE. | 416 782 2700

June 2013

GoodLife

“I like pretty things,” says Mrs. Globocki, who began collecting items for her home before they even found it. “If I love something, I buy it. I know we’ll find a way to make it work.” Unique items from a variety of sources add interest. A dress form, which Mrs. Globocki found secondhand and restored, stands in the front room. A brass “clown” horn (purchased at HomeSense) sit on the coffee table. A Frank Gehry for Tiffany irregularshaped bone china plate rests on a table in the dining room. Getting results The Globockis admit to not appreciating the scope of the project when they started— “Whatever number I had in my mind at the beginning probably tripled,” Mrs. Globocki says.—but that might be what gave them the courage to jump right in. And there were incidents—such as a tornado that hit the area while workers were laying the foundation for the addition—that caused stress, anxiety and sleepless nights. But the results, say the Globockis, are worth every worry and penny: a house that truly reflects who they are.

Top: The master bedroom, part of the addition, is the only upstairs room with carpet rather than original wood floors. The antique make-up table, a Habitat for Humanity find, is paired with a modern Eames desk chair. Above: The guest room closet, which hung low over the staircase, was removed. Custom shutters in white were purchased for all the windows.

GoodLife

June 2013

For all the things that move you. 416.987.8000 • remax-premier.ca VAUGHAN • KLEINBURG • MAPLE • CONCORD • WOODBRIDGE CHOOSE WISELY • CHOOSE RE/MAX PREMIER

Gabriel Bianchi, Broker of Record / Owner

Call me today and let’s choose a Premier Realtor just for you 416.987.8000 June 2013

GoodLife

home tour

Soî ° isticate comfort in old Aurora

GoodLife

June 2013

TrACY SMITH

PHOTOGRAPHY BY

JIM CrAIGMYLe

uPOn walking into Wendy and Chris Neal’s home, you are greeted by an inviting elegance that is casual, yet sophisticated, and an amazing feeling of easy, family living. Ms Neal, an interior decorator by trade (Wendy Neal Design) and Mr. Neal (co-owner of Neal Brothers Foods) are busy parents to their even busier 13-yearold twin daughters, Zoe and Sarah. In the fall of 2007, the Neal family decided the time was right to begin their search for a new home. They found “the” house nestled on a quiet, dead-end street in the village of old Aurora. The house, built in the 1970s, fit all of the family’s needs: in town and close to amenities, more space, privacy and a pool (bonus!). Ms Neal loved the potential of the house but describes it as “very tired and in need of extensive tweaking.” Their renovation journey had officially begun. The Neals took the time to ensure they did their renovation right. For three years, they lived in the original house—and planned for the future. In the spring of 2010, the family packed up, moved out and began an eight-month renovation to transform their tired bungalow into a stunning, new home.

Left: Elegant and comfortable at the same time, the living room offers plenty of room for the family and guests to hang out by the fire. Wendy Neal sourced much of the furniture locally. The off-white and wood chairs, coffee table, side tables and lamps are from Equinoxx in Newmarket. The purple and grey armchairs are from Niche Décor in Aurora. Above: Le Duel by Rock Therrien is Chris Neal’s favourite painting. It was custom made for the couple by the Montreal-based artist. June 2013

GoodLife

Above: The renovation to the Neal home included a 400-square-foot addition at the front for a new foyer dining room and home office. Below: Natural light streams in from windows overhead into the new foyer. Left: Every family struggles with clutter. In the Neal family’s mudroom, right off the garage entrance, a personalized, built-in cubby keeps essentials—shoes, boots, coats, backpacks and instruments—organized.

Although all members of the family were consulted on decisions, Ms Neal became the unofficial CEO of the renovation. The project was substantial and included: •b uilding a 400-square-foot addition at the front of the house for foyer, dining room and home office for Mr. Neal; • c onstructing a partial loft with two bedrooms and shared bathroom for Zoe and Sarah; •a dding a screened-in back deck (space was taken from the rear of house); • c ombining three small bedrooms and bathroom to create a master suite with walk-in closet and ensuite bath; • c reating a workout room and home theatre in the basement (underneath

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June 2013

the extension to the front of the home); and •u pdating all interior finishings and cabinetry. Every inch of the recently renovated home is decorated beautifully, with a harmonious blend of luxury and comfort. The soaring three-metre (10-foot) and cathedral ceilings create an open, airy feel and a perfect backdrop to the unique light fixtures. The warmth of the teak plank flooring and clean lines of the Berber carpeting throughout the home set the stage for wellloved antiques from Quebec and new buys from local shops Equinoxx (Newmarket) and Niche Décor (Aurora).

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Wendy Neal achieved a light and fresh feeling throughout her home by using a variety of different colours that work well together. Some of her favourites are Benjamin Moore Fusion (AF-675), Revere Pewter (HC-172), Steam (AF-15) and Slip (AF-605).

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Above: The hub of the home, the kitchen is the place where homework is done, meals are made, guests hang out, red wine is consumed and the family talks. Above, right: Chris, Wendy, Zoe and Sarah Neal.

Ms Neal describes her style as transitional and enjoys the challenge of mixing contemporary with traditional. The end goal is always the same: “You should love the feel of a room every time you walk into it,” she says. The family’s varied art collection— portraits, landscapes, abstracts, nature, kids’ masterpieces and photos—contributes to that feeling. Each unique piece tells a story. There are many fun touches throughout the house—the personalized mudroom cubbies, a coffee/candy station, home theatre, pingpong/pool table and heated cement flooring in the basement for traipsing in from the pool—that hint at the lively family that lives here and the time they enjoy together. It is the kitchen, however, that is the hub of the home. With its beautiful blend of marble countertops, fresh white cabinetry, brushed chrome hardware and stainless steel, this is the place where homework is done, meals are made, guests hang out, red wine is consumed and the family talks. 34

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June 2013

The lower level is a popular spot to entertain guests, especially in the summer. Heated concrete floors keep feet warm while walking in and out from the pool and a cosy bar, ping-pong/pool table, sitting room and home theatre keep everyone happy. The bar stools are from Barron’s Warehouse in Aurora and the light fixture over the ping-pong/pool table was purchased at Living Lighting in Newmarket.

June 2013

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Above: This antique table belonged to Wendy Neal’s grandmother and will always have a place in their home. It currently fills a corner of their dining room. It can be a challenge to try and blend traditional pieces, like this one, with more contemporary ones, but Ms Neal says, “If you really love something, you can always make it work.”

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“It’s the room that brings us together, where we can get caught up at the end of the day usually listening to music,” Ms Neal says. The renovation was considerable and more than the Neals originally set out to do. But they decided to take on the project in its entirety while their daughters were still at home, so that they could enjoy the new home as a family. Once the budget was established, it was strictly adhered to. When it comes to splurging and saving, Ms Neal refuses to skimp on countertops and windows, but says there is money to be saved on cabinetry, flooring and appliances because there is a range of different price points to choose from. Sometimes renovations can go wrong or the intended look isn’t quite achieved. In this case, it is clear the Neal family brought its vision to life. Ms Neal, the CEO, confides, “It was a lot of work, a lot of planning and a lot of stress, but absolutely worth it. We built our dream home and we use and enjoy every single room.”

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Sin lin

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Add fresh colour to your home this season STORy AND PHOTOGRAPHy By

Daylight stretches into the evening, the intoxicating scent of peonies fills the air, the birds are chit-chattering and there’s a lilt in everyone’s step, Spring is in full bloom and with it comes an instinctive desire to reinvent our surroundings with all that is bright, fresh and fun. Let’s start in the dining room. Do you dress your table with the same colours of linen, for both your tablecloths and napkins? Look at what other colours or patterns would match or, better yet, contrast with your dining room décor. Get out of that “things have to match” mode by switching up colour, patterns and accessories. Bed Bath & Beyond (Newmarket, Richmond Hill) has a spectrum of lively placements and napkins in a variety of fabrics you can mix and match for maximum effect Gorgeous greens and Teapot, $30 Home Hardware Patchwork stool, $70 Wicker Emporium Fabric F.K. Textiles

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June 2013

CeCe M. SCOTT

pastel yellows, decorated with threaded white daises, will steal the show before dinner is even served. Add a bunch of bright pink peonies or deep purple hydrangeas and the table is set for your delighted guests. F. K. Textiles (Bradford) offers doublewidth fabrics that make seamless tablecloths. Also available are stunning quilter cotton panels that even amateur sewers can stitch and hang on decorative rods as creative wall statements For big but budget-friendly impact, pick a new paint colour—for an entire room or just an accent wall. Living rooms can be gussied up with accent pieces such as side tables, end tables and quirky little stools. The Wicker Emporium (Vaughan) has some delightful accent pieces, including small cabinets in distressed blues and greens, which emanate a French country flair. “Adding painted furniture definitely sets up a style and colour theme for your room,” says Liz McCallum of Wicker Emporium.

Placement, $5.80; napkin, $4.70 Bed, Bath and Beyond

“One tip for mixing patterns and stripes is to become familiar with the colour wheel. When choosing groupings of colours (or patterns), remember the feel you want to give in your home, what you already have and what you have in mind to purchase. Choose colours or patterns that lend to that style.” Changing your lampshades can alter the mood of your room and so can a light fixture that makes its own statement. Haven Contemporary Décor (Newmarket) offers a funky selection of lighting and accessories. “People are really mixing their eras: antiques with contemporary; vintage; art deco,” says Haven owner Karla Wilson. “We like retro. We specialize in 1950 and 1960 furnishings, lighting and home accents.” To that end, Haven carries some unusual pieces, such as Picasso throw pillows and companion rugs. The pillows are designed so the noses face into each other at either end of the sofa, like two friends sharing a pleasant conversation. Pairing the matching rug with retro lamp, $350 Haven Contemporary Picasso pillow, $58 Haven Contemporary

rufﬂe bowl, $36 Home Hardware Hand-painted wine glasses, $14 each Home Hardware

the pillows definitely creates the aura of the early artiste salons of literary Paris. “You can add hits of colour with a décor piece that you can change according to the season,” says Holly Mohr, manager of the family-run Bradford Home Hardware. (There are also stores in Keswick, Sutton West, Mount Albert, Newmarket, Aurora, Oak Ridges, Markham and Woodbridge.) “For the spring season, choose anything bright and fresh, like the colours found in nature when the flowers first start to bloom. It’s not about one particular accessory; it’s more about theme.” Two irresistibly fun items at Ms Mohr’s store are the “teapot with attitude” and the golden red roosters, symbols of good luck in a kitchen. Fun outdoor collections include the ‘”girls just want to have fun” wine glasses and a green ruffled chip bowl. “None of it costs much money,” says Dale McInnis, a devotee to greeting each season with fresh new looks for her home. “Every now and then I see something that adds icing on the cake of one of my colour schemes. It gives me quiet joy and affirms my creative juices.” June 2013

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Rebecca

Lee-Bentham:

A bright future ahead By

DAVID LI

“The job that I want doesn’t require a degree, but it requires a lot of hard work and dedication.”

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Rebecca Lee-Bentham in action last year at Canadian Women’s Open in Vancouver. Golf Canada/Bernard Brault photograph |

June 2013

Through a strong belief in her abilities combined with fierce determination and hard work, Rebecca Lee-Bentham today holds the distinction of being Canada’s youngest golfer on the Ladies Professional Golf Association tour. At only 21 years old, she has very bright future ahead. The second year LPGA pro still clearly recalls her humble beginnings in the Richmond Hill and Markham area. “The first driving range I went to was the Markham Family Driving Range,” says Ms Lee-Bentham, who was introduced to the sport at the age of 12. “That’s where I got my first lesson from my dad.” Soon after, the family moved to Richmond Hill and she was out at Bloomington Downs, practising three to five times a week. When Ms Lee-Bentham entered high school, her efforts and commitment intensified. “Every day after school I went straight to the dome, had a packed dinner and practised until around 8 p.m.,” says the former Bayview Secondary student. “Then I would go to the gym and workout until about 10 p.m. I would then do my homework until anywhere from 11 p.m. to 2 a.m. “On weekends, I would pack my lunch and go to the golf course to practise all day.” Ms Lee-Bentham highlights an inspiring experience when, at the age of 14, she was chosen to play in a charity event with LPGA superstars Annika Sorenstam and Morgan Pressel. “It was so exciting getting the chance to play with Annika and Morgan,” she recalls. “I looked up to them growing up and knew I wanted to be in their shoes one day.” Inspired and motivated, Ms Lee-Bentham began to scratch the surface of her own potential at the age of 15, when she became the youngest golfer to win the Ontario Women’s Amateur Championship. Her success was noticed by Golf Canada, as she was selected to the Canadian national development team. “Being a part of the national team program throughout my junior and amateur career allowed me to travel and compete around the world,” she says. “That experience has played a big part in getting me to where I am today.” After graduating high school in 2010 as an Ontario Scholar, she accepted a full golf scholarship to the University of Texas. But after her freshman year, Ms Lee-Bentham made the decision to leave college early to pursue her dream. “The job that I want doesn’t require a degree, but it requires a lot of hard work and dedication,” Ms Lee-Bentham explains. “I’ve always wanted to play professional golf and be the best I can be.” In December 2011, she realized her dream through the LPGA Qualifying School tournament and became the youngest Canadian on the women’s tour. “I was thinking that God is good,” says Ms LeeBentham about the accomplishment. “I’ve worked so hard over the years and to earn full status on the LPGA Tour was truly a dream come true.”

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Ms Lee-Bentham is now in her second season as a professional and some of her long-time supporters believe the young golfer is ready to take that next step in her development. “She is super smart and works harder than anyone I know in the women’s game,” says Derek Ingram, her former coach with the Canadian national team. “Sometimes you’re a little starstruck the first year on tour,” he says of the 2011 Canadian Amateur champion, who recorded a career best 18th place finish at the Handa Australian Open in February to kick off her sophomore season. “But now she’s really gotten comfortable; and Rebecca believes that she’s got the ability and game to compete at the highest level with these players. “I believe LPGA tour wins are in the future for Rebecca and she’s going to have a great career.” While Mr. Ingram’s predictions are echoed by other golf insiders, Ms Lee-Bentham understands the best way to meet those expectations is to stick to the basics that have guided her to this point. “I believe with faith and hard work anything is possible,” she says. “So I know that as long as I continue to put in the work and give my best effort every day, then I won’t have any regrets.”

Rebecca Lee-Bentham on

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JIM CrAIGMYLe

Sarah Liberatore, 25, has strutted her way into the Canadian wine industry with her wine label, STLTO. With a strong passion for wine and fashion and a background in marketing and international business, the Vaughan-based entrepreneur envisioned an easy to drink and affordable wine for her and her girlfriends to enjoy that didn’t lack on style. After two years of researching, pitching and countless trips to visit 40-year-old vines in the Abruzzo, Italy wine region, Ms Liberatore’s two STLTO wines, a chardonnay and a malbec/merlot blend, are now widely available at the LCBO.

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Getting on the shelves was no easy feat. While studying at Ryerson University, Ms Liberatore attended the prestigious Vinitaly international wine show in Verona, Italy, where she learned Italian wines had lost their footing in the Canadian market. She immediately thought about the lack of female-friendly wine brands and set out to create a label that would be just as playful and seductive as a fabulous pair of stilettos. Her first pitch didn’t garner the results she’d hoped for from LCBO buyers, but her persistence didn’t waiver. A few months later, she left her second meeting knowing STLTO would be on store shelves in June 2011.

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“The whole process really embodies female empowerment. It’s a wine made by women for women.” Since then Ms Liberatore has built her company into an eco-conscious, femalefocused brand. STLTO is produced in Feudi San Pio, Abruzzo from hand-harvested grapes at a family estate winery run by a female winemaker and a large number of female employees. “The whole process really embodies female empowerment,” Ms Liberatore says. “It’s a wine made by women for women.” STLTO is an acronym for sophisticated, timeless, lavish, trendy and outstanding— words that have helped Ms Liberatore take her vision from inception to the dinner party tables of chic women. “The brand is targeted to the fashionable and hard-working woman who wants to kick off her stilettos after a day at the office and savour a glass of wine with her girlfriends,” says Ms Liberatore, who spearheads all marketing and brand development for the label. Through STLTO, Ms Liberatore has

been able to align herself with causes and initiatives close to her heart. She has run for the Canadian Breast Cancer Foundation, volunteered with Camp Oochigeas for children living with cancer and helped raise $18,000 for the Leukemia and Lymphoma Society in memory of her best friend, Michael Tarquini. She has also partnered with numerous female-focused organizations and events, such as the Women’s Centre of York Region, to give back on a larger scale. As a young entrepreneur, the Woodbridge native has already experienced the pros and cons of being her own boss—from the satisfaction of being independent and in control of her future to the stresses of decision-making and financial risks. “Some days are harder than others, but I always remember that I can only depend on myself,” Ms Liberatore says. She has also been sharing her knowledge with other entrepreneurs and young

professionals, as a guest speaker for organizations such as the Women’s Law Association of Ontario, t Canadian Association of Women Executives and Entrepreneurs and University of Toronto’s entrepreneurial studies program. Ms Liberatore hopes to have STLTO available across Canada and eventually the United States in the near future, and is currently working to expand the collection and securing availability for pinot grigio and prosecco varietals from Italy’s Veneto region. “It’s a significant risk to have our first production already bottled,” she says. “If it doesn’t make it onto store shelves, I’ll have enough prosecco to last me a lifetime.” Either way, the wine enthusiast is determined to keep STLTO ahead of the curve and continue to share her life’s passion. “It’s a way for me to celebrate my heritage and highlight Italy’s best assets—food, wine and fashion.”

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From our North York location we have been pleasing the palates of Torontonians for nearly 20 years. We were voted best mid-town Italian Restaurant by the North York Post. In 2010 we expanded to Thornhill and have quickly become a huge success, recently winning the Readers Choice Award for favourite Italian Restaurant in Thornhill voted by the readers of the Vaughan Citizen. We invite you to experience a taste of Italian culture at either of our locations. Come and savour our award winning pizzas, delectable pastas, grilled meats and fresh seafood. At Mezza Notte we are comitted to serving the highest quality food in a warm, casual atmosphere. Buon Appettito

The original school building, known as the Hagerman Corner School, was built in 1888. Today The School is the ďŹ ne dining destination for locals and food connoisseurs everywhere. The Bar, Dining Rooms, Private Banquet rooms for special events and our new Patio, offer a gathering place for those with discerning palettes. Join us for an unforgettable dining experience.

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June 2013

D I N I N G

Exceeding expectations since 1978

4121 - 14th Ave. Unionville

477-1161 Reservations Recommended

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In Greece, Ithaca is the jewel of the Ionian Sea, but closer to home, Ithaca Restaurant is the jewel of Markham. Chef/ owner Simon creates and serves only the finest quality and authentic Greek cuisine, dishing up palate-soothing foods from garlic hummus on pita bread to zesty chicken bowtie pasta, and the all time favorite roast lamb, with a great selection of vegetarian dishes and fresh fish and seafood. Reserve your table at www.ithaca.ca. Ithaca Restaurant… a place to come home to. TAKE-OUT & DELIVERY AVAILABLE

5308 Highway 7East • 905-471-4590 • www.ithaca.ca Established in 1999, London Pub has captured the British culture in the heart of Richmond Hill. Famous for our Fish and chips, our menu holds something for every taste. Home made pizza, Striploin steak, signature chicken wings and fresh oysters to name a few. The sports fan will certainly feel at home at London Pub with over 12 big screens to catch any game and UFC Fight. Check out Our patio for the perfect spot for fun in the sun, or for drinks under the stars. Learn to Salsa dance for Free every Friday! Travel to the tropics for Tropical Thursdays with a live Cuban patio band! London Pub takes pride in the quality of our food, and excellent hospitality. See you at The Pub!

Come join us on our Beautiful Outdoor Patio on Unionville Main St.

202 Main Street, Unionville 905.470.6955 jakesonmainunionville.com

9724 Yonge Street, Richmond Hill, L4C 1V9 905 508 2770 www.londonpubco.com

Affordable dining in a historic 1907 Mansion within the Heart of Unionville. Jake’s On Main Pub & Grille, has a reputation for great food including pizza, pasta, steaks, ribs, wings, fajitas and nachos. Jake’s is an award winning sports bar, recognized for its fantastic spacious patio and has a family friendly environment with a great kids menu. With a private Party Room that can accommodate up to 60 people, Jake’s is a place where friends and family gather together to celebrate and enjoy!

DISCOVER THE INVITINIG AND LIVELY ATMOSPHERE OF GEORGY PORGY’S, Featuring a North American menu that offers trad traditional favourites and an incredible selection of lu lunch and daily specials. Relax over a memorable me meal in the dining room, celebrate with family and fr friends out on the spacious patio, or gather the crew to watch the game on one of 12 flat screens in ou our beautiful bar-lounge. With a staff committed to fast, friendly service, Georgy Porgy’s is a perfect de destination for events of all sizes from private to co corporate functions. Catering options available. COME SEE WHAT GEORGY PORGY IS TALKING ABOUT

13071 Yonge St. Richmond Hill, ON L4E 1A5 289-234-4477 | 416 285-8980 www.georgyporgys.ca June 2013

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gourmet at home

a ttart trea rHuBArB: RECIPES By KATHerIne

PHOTOGRAPHy By eLLIe

GoodLife

June 2013

eLPHICK

KISTeMAKer

THE FIRST FRUIT OF THE SEASON, RHUBARB PROVIDES A TART TASTE OF SPRING.

In Ontario, greenhouse-grown rhubarb starts to appear on supermarket shelves in late February and is available to early May. Field rhubarb harvest depends on the weather, but generally peaks in June. The season lasts only three or four weeks. A hardy perennial, rhubarb is also a favourite among Ontario gardeners. Whether you find your rhubarb in the grocery store or at a local farmers market or pluck it in your own backyard, you’ll enjoy these delicious ways to savour these stalks.

RHUBARB LOAF This delicious loaf is a great way to use up garden fresh rhubarb. It’s a perfect addition to the breakfast or coffee break table. INGREDIENTS

250 mL (1 cup) granulated sugar 125 mL (1/2 cup) brown sugar 160 mL (2/3 cup) butter, softened 1 large egg 250 mL (1 cup) buttermilk (or 250 mL milk soured with 15 mL (1 tbsp) vinegar) 5 mL (1 tsp) vanilla 5 mL (1 tsp) salt 5 mL (1 tsp) baking soda 625 mL (2-1/2 cups) ﬂour 2 mL (1/2 tsp) cinnamon 375 mL (1-1/2 cups) fresh rhubarb, diced 125 mL (1/2 cup) walnuts, chopped (optional) TOPPING

125 mL (1/2 cup) brown sugar 15 mL (1 tbsp) butter, melted METHOD

Preheat oven to 350 Fahrenheit. Grease two 1.5 L (8x4 inch) loaf pans. In a medium bowl with electric mixer, cream together sugars and butter until light and ﬂuffy. Mix in egg, until well combined. Mix in buttermilk and vanilla, until just combined. In a separate medium bowl, stir together salt, baking soda, ﬂour and cinnamon. Mix in rhubarb and walnuts (if using). Add rhubarb mixture to wet ingredients and stir until just combined. Pour into loaf pans. Combine topping ingredients and sprinkle over batter. Bake for 45-50 minutes or until cake tester comes out clean. MAKES 2 LOAVES.

June 2013

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RHUBARB LEMON BRÛLÉE TARTS This fantastic recipe is courtesy of Laurie Warwick of Laurie’s Sweet Treats & Café in Barrie. While there are many steps to this recipe, many can be done ahead of time. Ms Warwick prefers using fresh rhubarb for this recipe but frozen also works. Although you can broil these tarts for the crackle crisp brûlée top, it’s best to use a culinary blowtorch as broiling can burn the pastry before melting the sugar. You can ﬁnd culinary blowtorches in the gadget section at many specialty kitchen shops. RHUBARB COMPOTE INGREDIENTS

1.5 L (6 cups) chopped rhubarb 500 mL (2 cups) granulated sugar 60 mL (1⁄4 cup) cornstarch METHOD

Combine all ingredients in a medium-sized pot and bring to a simmer on medium-high heat. Reduce heat to medium low. Cook, stirring often to prevent sticking, until rhubarb softens and thickens (about 20 minutes). Remove from heat.

TARTS INGREDIENTS

36 pre-made frozen pastry shells (or use your favourite pastry recipe) 60 mL (1/4 cup) granulated sugar (for sprinkling) METHOD

1/2 mL (1/8 tsp) salt 125 mL (1⁄2 cup) cold butter, cubed

MAKES 30 TO 36 TARTS.

8 egg yolks 250 mL (1 cup) granulated sugar zest and juice of 2 lemons

Whisk together egg yolks, sugar, lemon juice and zest in a medium heavy-bottomed pot. Cook over medium-high heat, stirring constantly with a wooden spoon (Seriously, don’t walk away!) until mixture is thick enough to coat the back of a spoon. Remove from heat, add salt and butter, a couple pieces at a time, stirring until combined. Strain through a ﬁne sieve. Cover with plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate 1 hour.

Preheat oven to 375 Fahrenheit. Fill cold tart shells three-quarters full with the chilled rhubarb compote. Bake for 20-25 minutes until pastry is golden. Once baked, let cool for 20 minutes. Spread each tart with a heaping tablespoon of lemon curd. Sprinkle each tart with 1 mL (1⁄4 tsp) of sugar. Use a blowtorch to brown sugar, or broil for 3 to 5 minutes, until sugar becomes golden, being careful not to burn your pastry.

LEMON CURD INGREDIENTS

METHOD

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June 2013

Highland Chevrolet

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SCAN AND WATCH OUR VIDEO June 2013

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RHUBARB MERINGUE PIE This yummy dessert, which features custard ﬁlling, is courtesy of Diane French of Lennox Farms Ltd. The Shelburne-area farm grows rhubarb almost yearround in greenhouses. “I make this when company comes over,” Ms French says. After testing this recipe in my own kitchen, I was ﬂoored by how tasty it was. This recipe is a keeper and I completely understand why she reserves this dessert for friends and special occasions. While Ms French recommends using a 23-cm (9inch) square pan, I used a 23-cm pie pan. If using frozen rhubarb for this recipe, thaw before use. CRUST INGREDIENTS

125 mL (1/2 cup) butter, softened 250 mL (1 cup) ﬂour 15 mL (1 tbsp) granulated sugar METHOD

Preheat oven to 350 Fahrenheit. In a small bowl, mix together ingredients and press into 23-cm (9-inch) pie pan. Bake for 10 minutes. Remove from oven. Leave oven on for next step. CUSTARD INGREDIENTS

3 egg yolks (reserve whites for meringue) 250 mL (1 cup) granulated sugar 30 mL (2 tbsp) ﬂour 1 mL (1/4 tsp) salt 125 mL (1/2 cup) half and half cream 625 mL (2-1/2 cups) fresh-diced rhubarb METHOD

In a medium bowl, stir together all ingredients and pour over baked layer. Bake at 350 Fahrenheit for 40-45 minutes or until set. MERINGUE TOPPING INGREDIENTS

3 egg whites 80 mL (1/3 cup) granulated sugar 1 mL (1/4 tsp) cream of tartar 5 mL (1 tsp) vanilla METHOD

In a medium-sized bowl, beat egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread over hot ﬁlling. Bake at 350 Fahrenheit for 8 to 10 minutes or until light golden brown. Cool on a wire rack. Serve warm or cold. If serving cold, refrigerate for 1 to 2 hours before serving. Refrigerate leftovers. SERVES 6 TO 8.

GoodLife

June 2013

Make te most o our ruar

— COOKING — • Select ﬁrm, crisp, tender stalks. Crispness, more than colour, is an indicator of freshness and quality. • To maximize ﬂavour and colour, use two varieties of rhubarb (such as Canada Red and German Wine). — GROWING — • Pull the stalks right from the bottom of the plant. • Keep the growing area weed and grass free. Put a bit of manure around the plant in the fall. • Pick regularly as rhubarb grows quite fast.

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in the kitchen

In the raw

Chef touts fresh, organic, minimally prepared food by

Joann MacDonald

the dead of winter, we often crave warm, nurturing comfort foods. but when the thermometer rises in spring, it’s the ideal time to let your stove gather dust and incorporate fresh, healthy raw foods into your diet.

If the idea of going raw intimidates you, a visit to chef Pedja Milosavljević might give you a gentle push in the right direction. Mr. Milosavljević is the passionate chef behind the raw food line at Nature’s Emporium health food market in Newmarket. He believes a diet rich with fresh, organic, minimally prepared foods makes sense for human beings philosophically. “We are naturally attracted to fresh fruit by its colour, smell and taste,” Mr. Milosavljević says. “Fruit requires minimal to no preparation and is ready to eat in its natural state.” He calls fresh fruit the most versatile raw food ingredient. “ You can eat fruit on its own as a meal or a snack, as well as create puddings, sauces, soups, dehydrated crackers, dehydrated wraps and fruit leathers with it,” he notes. Raw foodism refers to a diet of foods that are either uncooked or not heated above a temperature of 104 Fahrenheit. Proponents believe eating food in its natural state provides the highest nutritional value. Many raw foodists, including Mr. Milosavljević , are also vegan, which means they don’t consume any animal products. In addition to fresh fruit, raw food enthusiasts rely on vegetables, nuts, seeds and sprouted grains and legumes for a balanced diet. When nuts, seeds and grains are soaked and rinsed, enzyme inhibitors wash away, allowing germination to occur, therefore making these foods easier to digest. Mr. Milosavljević eats about 70 per cent raw in winter and 100 per cent raw in warmer weather. “Summer calls for increased hydration and the best quality water comes from fruit,” he says. “Plants have natural filtration systems, so it’s beneficial to increase

GoodLife

June 2013

photography by

Jim craigmyle

your consumption of water-dense fruits like honeydew melons and watermelon.” It’s not uncommon for him to eat a half to a whole watermelon at lunchtime. No matter the season, he starts the day with a smoothie made of greens such as spinach, chard, dandelion or kale and fruits such as bananas, mangoes, apples and berries. If he is craving something sweet, he adds dates. What his smoothies don’t contain is non-dairy beverages or protein powders. “For optimal digestion fruit should be consumed without oil or other fats,” Mr. Milosavljević explains. “Sometimes I add a tablespoon of sea vegetables for a source of complete protein, essential fatty acids and trace minerals.” He adorns salads with avocado and hemp seeds for healthy fat and protein. Mr. Milosavljević grew up in a small town in Serbia, spending summers on his grandparents’ farm. He says the experiences he had on the farm provided him with valuable lessons about the care of farm animals, growing organic food and living sustainably. He moved to Canada in 1996 at the age of 13 and became a vegetarian at 18. While Mr. Milosavljević became vegetarian (and later vegan) to support animal rights, he soon began to study the correlation between diet and health, searching for a cure for excess weight and lack of vitality. In 2008, he discovered raw foods and began a new chapter in his life. “Everybody has a higher life purpose. A raw food diet can help you discover what that might be and inspire you to do it,” he says. “I’m more in touch with myself spiritually, thanks to the expansive properties of raw food. There is an improved state of being and mental function after eating those healthier options.” Mr. Milosavljević has seen the benefits of a raw food diet in his body and behaviour. “I started at 100 per cent raw for the first three months and I found it brought me to my natural weight,” he says. “I also found I had more energy for work and I felt more vibrant.” He believes the raw food diet has affected all aspects of his life, helping him to realize new passions.

Pedja MilosavljeviÂ´c is the passionate chef behind the raw food line at Natureâ&#x20AC;&#x2122;s Emporium health food market in Newmarket.

June 2013

GoodLife

Keep it simple, keep it tasty

His interest in healthy living led him to a new career at Nature’s Emporium, where he oversees the gourmet raw and vegan take-out lines, which include a vegan “BLT” wrap made with in-house coconut “bacon” and homemade mayonnaise. The store’s raw vegan dessert boutique offers decadent creations, such as double chocolate brownies, pecan pie and bite-size raw chocolates. Since joining the store staff, Mr. Milosavljević has become a registered holistic nutritionist. When he’s not working, the long-time musician plays guitar, runs on trails or does a circuit-training workout with kettle bells and light weights. “Raw food or diet in general is just a small piece of the puzzle,” he says. “If you are physically fit and active, you’re going to use your food a lot more efficiently.” While he began with a strict approach to the raw food diet, Mr. Milosavljević says he has since lightened up. He allows himself treats like his favourite coconut milk ice cream and eats nourishing soups and stews in cooler weather. “I think stressing over your diet is more detrimental than the diet itself ever could be,” he says. Mr. Milosavljević points out that it took him many years and plenty of research to transition from meateater to vegetarian to vegan to raw foodist. “It’s really an intuitive process. Listen to your body. Incorporate raw foods into your diet at whatever level you are comfortable with,” he suggests.

Chef Pedja Milosavljevi´c‘s 5 tips for introducing more raw food to your diet 1. Don’t eliminate—add instead.

No one likes feeling deprived. Add healthier choices to your diet and they will naturally begin to replace the unhealthy foods by sheer volume. 2. Surround yourself with fresh fruits and veggies.

Fruit is the best fast food available to us. Create a visually compelling environment in your living space full of fresh produce and you will increase your chances of reaching for a piece of fruit over other snacks. 3. Keep your recipes simple and limit your time in the kitchen.

Choose foods that taste great without much preparation (if any at all). Green smoothies are a great example. The magic formula consists of fruits, green leaves and water. Blend away and you’ve got a delicious breakfast beverage. 4. Plan ahead and prep your food in advance.

Wash, cut and store your veggies in the fridge ahead of time and you can whip up a great salad in a matter of minutes. The same goes for dressings and delicious raw food desserts. 5. Incorporate health-promoting practices.

Explore exercise, meditation and positive psychology—these practices will cohesively inspire you to keep your diet in line.

ZAFFERANO R I S TO R A N T E

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June 2013

Hwy. 27

Rutherford Rd.

Hwy. 7

8633 Weston Rd. Woodbridge 905.264.2323 www.zafferano.ca

ZAFFERANO RISTORANTE

Rutherford Rd.

Weston Rd.

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Crestmount Blvd. Hwy. 7

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Genesis 5.0L GDI R-Spec model shown

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TM The Hyundai names, logos, product names, feature names, images and slogans are trademarks owned by Hyundai Auto Canada Corp. †Lease a new 2013 Genesis Sedan 3.8L GDI, 3.8L GDI with Premium Package, 3.8L GDI with Technology Package, or 5.0L GDI R-SPEC, and you’ll be entitled to a $1,250 dealer to customer lease credit. Dealer to customer lease credit applies before taxes. Offer cannot be combined or used in conjunction with any other available offers. Offer is non-transferable and cannot be assigned. No vehicle trade-in required. Leasing offer available O.A.C. from Hyundai Financial Services based on new 2013 Genesis 3.8L models with an annual lease rate of 0%. Monthly payment is $499 per month for 48 month walk-away lease. $0 down payment and first monthly payment required. Total lease obligation is $23,952. Lease offer includes $1,250 dealer to customer lease credit, Delivery and Destination of $1,760, fees, levies, charges and all applicable taxes (excluding HST). Registration, insurance, PPSA and license fees are excluded. Delivery and destination charge includes freight, P.D.E., dealer admin fees and a full tank of gas. Lease based on 20,000km per year; $0.25 per excess kilometre. Offers available for a limited time and subject to change or cancellation without notice. See dealer for complete details. Dealer may sell for less. Inventory is limited, dealer order may be required. Selling price shown: 2013 Genesis 3.8L GDI is $41,895. Selling price shown includes Delivery and Destination charge of $1,760, fees, levies, charges and all applicable taxes (excluding HST). Registration, insurance, PPSA and license fees are excluded. Price for model shown: 2013 Genesis 5.0L GDI R-Spec is $55,395. Price for model shown includes Delivery and Destination charge of $1,760, fees, levies, charges and all applicable taxes (excluding HST). Registration, insurance, PPSA and license fees are excluded. ‡Based on Canadian Black Book’s 2013 forecast residuals for 2013 full-size car segment. ††Hyundai’s Comprehensive Limited Warranty coverage covers most vehicle components against defects in workmanship under normal use and maintenance conditions. *Using Premium Fuel.

HWY 7 Steeles

Frank Romeo

President & General Manager

June 2013

GoodLife

raw food recipes P urple Green Sm oothie INGRE DIENT S

2 ripe bana nas 1 Gala app le 60 mL (1/4 cup) frozen blueberries 2 Medjool d a te s 500 mL (2 cu ps) baby sp inach, 500-750 m loosely packed L (2-3 cups) ﬁltered or sp ring water METHO D Blend in a h igh speed b lender and enjoy.

Shiatzu Kale Salad S INGREDIENT

ly kale 1 large bunch green cur os cad avo 2 ripe 1 whole lemon (juiced) t 5 mL (1 tsp) Celtic sea sal er wd po ce spi 2 mL (1/2 tsp) ﬁve ds see mp he p) 15 mL (1 tbs METHOD

and a strong set u will need a large bowl To create this salad, yo de-stemming ly, gh shing the kale thorou of hands. Begin by wa ce kale in the Pla . ns) bo de-style (into rib and cutting it chiffona d lemon juice and t, ﬁve spice powder an bowl. Add Celtic sea sal half, remove pits d. Cut the avocados in massage kale until wilte ghly, transfer to rou o the salad. Mix tho int esh ﬂ the ze ee squ and inkle with hemp seeds. serving plates and spr

Mumbai Macaroons INGREDIENTS

625 mL (2-1/2 cups) shredded coconut, plus extra for rolling 125 mL (1/2 cup) cashews 2 mL (1/2 tsp) whole vanilla bean pow der Pinch of Celtic sea salt 185 mL (3/4 cup) raw coconut nectar METHOD

1 4 7 9 9 Yo n g e S t . • A u r o r a • 9 0 5 . 7 2 7 . 4 6 2 6 62

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June 2013

Process all ingredients except coconut nectar in a food processor until ﬁne. In a bowl, combine the mix with coconut nectar, mixing well with your hands. Form into balls and roll in shredded coconut.

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culture

radio for the community, from the community By

erIC rOSenHeK

PHOTOGRAPHy By

JIM CrAIGMYLe

RADIO IS MORE THAN JUST A SOURCE OF POP MUSIC AND OPINIONS. IT ALSO PROVIDES AN OUTLET FOR A COMMUNITY TO BLOOM. York Region residents are flooded with popular talk and music stations broadcasting from Toronto. However, there are a few spots on the dial that emanate from their own backyards. These are campus-community stations and they are a source for alternative viewpoints, local news and culturally diverse artists. Campus-community radio, as defined by CRTC (Canadian Radio-television Telecommunications Commission) policy, should “distinguish itself from that of the commercial and public sectors in both style and substance, offering 64

GoodLife

June 2013

programming that is rich in local information and reflection.” York Region has its share of campus-community stations. In Whitchurch-Stouffville, the majority of residents can tune in to WhiStle Radio. (Yes, the ‘S’ is supposed to be capitalized.) WhiStle Radio (CIWS) began in 2006 as an Internet station and has broadcasted at 102.7 FM since 2008. With a 50-watt radius, the station offers a variety of programming. There are local news reports, music shows and play-by-play of Stouffville Spirit Jr. A hockey games. WhiStle Radio also provides coverage of events like the Strawberry Festival.

Far left: Sisters Laura Murjatroyd and Holly Jacobsen host a weekly show on WhiStle Radio in Stouffville. Left: Jim Corrigan, program director at WhiStle Radio in Stouffville.

Jim Corrigan, WhiStle’s program director, says feedback from the community is always positive. But that doesn’t necessarily mean everything is perfect. “The problem we always run into is that we’re in a heavily saturated media market where people in Stouffville can listen to hundreds of radio stations,” Mr. Corrigan explains. “So our niche is to always keep it local, to report on [for example] hockey or baseball games in the area, so that people tune in to us for that local information. When we’re doing that, we’re doing it right; and that’s where people find something that they like to tune in for.”

Having a big city like Toronto close by can be a challenge but, as Mr. Corrigan points out, WhiStle Radio doesn’t try to do programming similar to commercial stations, nor is it trying to compete with them. “If we were a community station in Kapuskasing, let’s say, we wouldn’t have very much competition and we wouldn’t be held to a higher standard on some of the programs we present,” Mr. Corrigan says. “But when people listen to us in Stouffville, they’re comparing our shows to things they might hear on a commercial station in Toronto. We take that as a challenge because it just means that we sometimes have to punch above our weight. We have to produce good programs. Our hosts have to be more entertaining to hold listeners. But when we keep it ‘community’, that’s our niche because the big stations in the Toronto area can’t do that.” WhiStle Radio is a not-for-profit station run mostly by volunteers, in accordance to CRTC regulations. There are 60 to 70 people who are involved with the station in some way. Mr. Corrigan notes some volunteers could be recent graduates from broadcasting schools who are looking to build experience; others might be radio veterans who volunteer as a way to maintain their skills. Then there are volunteers like Laura Murjatroyd and Holly

Jacobsen, who get involved to embrace their community and have fun doing it. Ms Murjatroyd and Ms Jacobsen are sisters and the hosts of Coffee Break with Laura and Holly, heard every Tuesday at 10 a.m. “We love where we live,” Ms Murjatroyd says. “We were aware of the radio station and felt there wasn’t really a show on the air that spoke to us, that spoke to our demographic and thought there are a lot of other moms in the region and Stouffville specifically that might enjoy hearing a familiar voice.” For one hour every week, the sisters discuss all kinds of topics: working out, spring cleaning, musicals, etc. They also fill the hour with music. Not only does Coffee Break give them an opportunity to reach out and entertain, it allows them to simply hang out. “What I enjoy is actually spending the time with my sister,” Ms Jacobsen says. “It’s an excellent way for us to spend time together and accomplish something that’s a lot of fun .... I honestly don’t think we would spend as much time together if we weren’t doing the show.” Being on the radio can certainly be a lot of fun. With campus-community stations, radio could also be used as an educational tool. Nothing illustrates this notion better than CHOP FM. June 2013

GoodLife

Student Rob Prittie and teacher and program manager Ian Johnston at Pickering College’s CHOP FM.

Owned, operated and broadcasting from Newmarket’s Pickering College, CHOP FM has a five-watt radius and like WhiStle Radio, can be heard at 102.7. The station was a gift from former CHUM chairman Jim Waters, who wanted to give young people a chance to have a hands-on experience with media. The station officially launched in 2007. It allows students, from kindergarten to Grade 12, to incorporate radio into their studies. Older students can also receive co-op credits by helping with the technical aspects. Of course, for some there’s just the thrill of being on-air. “There’s a certain formula [the students] have to follow,” explains Ian Johnston, CHOP FM program director and teacher at Pickering College. “But after Canadian content and language [rules are met], they can go off on their own.” When interviewed in March, station manager and teacher Tim Beers said the station was going through the renewal process for its CRTC broadcasting licence and had received many letters of support. He might not have exact numbers, but he knows people are listening. “It certainly amazes me, as I meet people in the community, how many people are actually listening to the station,” Mr. Beers says.

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June 2013

Tel. 905 940-1555 186 Main Street Unionville www.ilpostinoristorante.com

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campus-community stations in York region Whitchurch-stouffville: WhiStle radio (CIWS) 102.7 FM whistleradio.ca newmarket: CHOP FM 102.7 pickeringcollege.on.ca Student Nick Polycadriotis and station manager and teacher Tim Beers at Pickering College’s CHOP FM.

“Occasionally, I’ll walk into a business from my car with the station playing and the business will be playing it as well…. I think what [people] like about it is that it’s community-minded, but it’s also commercial free.” Campus-community stations might not have the highest ratings, but stations such as WhiStle Radio and CHOP FM do garner an

audience. They serve many needs, whether it’s keeping a community abreast of local issues or celebrating hometown artists. Running a not-for-profit operation such as this is labour of love, but the future of these unique stations is viable, says Mr. Corrigan. A focus on the local aspect gives campuscommunity stations a niche where they can prosper.

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June 2013

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portfolio

PietroAdamo

Interpreting a uniquely Canadian landscape Chris Shanahan photography by jim craigmyle by

Pietro Adamo is a painter with a deep and profound connection to nature. And as a Kleinburg resident, he doesn’t have far to travel to gain inspiration from the landscape. The abstract multi-media artist uses the sprawling McMichael Canadian Art Collection property as “a lung”, frequently walking its trails and meditating in the peaceful surroundings alongside the Humber River. “It is, in a nutshell, Canada. The property is almost like a summary of the Canadian landscape,” Mr. Adamo says, calling the Islington Avenue site an ideal place to absorb nature while collecting his thoughts before beginning to paint. “What we are as artists is derived from nature,” Mr. Adamo says. His paintings on paper, wood and canvas have been described as abstract celebrations of his admiration for

GoodLife

June 2013

the “unpredictable and inexhaustible record of life.” The more he examines his surroundings, the more he has realized the truly incredible scope and magnitude of a uniquely Canadian landscape. “It forces itself on you,” Mr. Adamo says, describing a “terrible beauty” that he attempts to capture in his original acrylics. “I’ve come to realize that the land is bigger than you.” His style is a unique melding of freer, raw Canadian sensibilities and European influences that contain more of a penchant for detail. Born in Toronto in 1955, Mr. Adamo graduated from the fine art and art history programs at the University of Toronto and Sheridan College. He then became an art instructor at Chaminade College School, and has been painting full-time since 1997.

Mr. Adamo’s career has been a continuous process of exploration and growth. Extensive travels to his ancestral homeland of Italy and other countries provide constant creative fuel. His work can be found in private and corporate collections throughout North America, Europe and Asia. It’s also showcased in many commercial venues, including the Kipling Gallery in Woodbridge. The artist’s ongoing Giardini series is popular with art buyers at the local gallery, whose curator Rocco Pannese describes Mr. Adamo as a skilled and talented painter. Giardini incorporates actual reeds and wildflower stems collected during local nature treks. The stems initially made for interesting textural lines but have since evolved into much more. “I started by incorporating these stems and twigs to alter the texture of the painting. In that respect, they are truly Canadian landscapes,” Mr. Adamo says. “The reeds and twigs have now come full circle. What began as textural elements are left raw so that they represent what they actually are.… Instead of becoming more abstract, it’s becoming more representational.” Mr. Adamo is a monthly visitor to the McMichael gallery collections, where he can view the world-renowned creations of Canada’s Group of Seven painters and personal favourites including Tom Thomson. Recently he has been concentrating on Mr. Thompson’s sketches and his effective use of colour contrasts.

Another major influence is the late Montreal abstract painter Guido Molinari, who Mr. Adamo calls one of his personal heroes. He shares the Mr. Molinari’s Italian heritage and draws inspiration from how the minimalist painter established himself within a highly competitive Quebec art scene. Other homegrown style influencers range from Harold Town to Joyce Wieland. For more information about Pietro Adamo, visit artistpietroadamo.com.

June 2013

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portfolio

AndreaEnd

The artist, the medium and the message by

sue kanhai

Landscape artist Andrea End is all about control. She laughs admitting that, knowing it stands in stark contrast to the image people typically have of artists as carefree and laissezfaire. She restricts herself to a limited palette, using just primary colours and white. She prefers mixing and developing colours, tints and shades herself. “I feel those three colours are a whole,” she explains. “I can pull them in any direction I want because I only have three ingredients. It’s a known—I know where the colours will go.” Her home is a light-filled, two-storey open concept townhouse with soaring double-height windows. Her second-floor studio is a loft that overlooks the living area below. “I paint in my space here at home and I paint very slowly,” she says. “I love my music, I love the radio, that’s my place.” As a child, Ms End took community art classes and tried her hand at sketching and drawing; she painted with watercolours, acrylic and oil. 72

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June 2013

In the mid-1980s, she enrolled at the Ontario College of Art. She swears she wasn’t much of a drawer or painter but had advertising in mind, studying communication and design. It wasn’t until after graduating that she picked up her paintbrushes. Her medium of choice, gouache, is an opaque watercolour. “It was used in commercial art before computers,” she explains. “Logos that were designed for companies, all the renderings that artists did, they were done in gouache. Because it has this flat, satin finish, it would look like a printed colour—like a Colgate box.” Regarded as cheap advertising material, gouache hasn’t traditionally been considered a fine art medium. But Ms End insists she wasn’t making a conscious statement; she simply loved using it to do her assignments in the past. One of the challenges of working with gouache is that it’s water-soluble. The art’s surface must therefore be protected, either mounted under glass or treated. Ms End sprays her work with a varnish, which also deepens the colours.

June 2013

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She has always been drawn to landscapes, especially forests and lakes. â&#x20AC;&#x153;I think largely itâ&#x20AC;&#x2122;s because I want to be outside. I love going camping, to the cottage, skiingâ&#x20AC;Śâ&#x20AC;? she says. â&#x20AC;&#x153;Most of us get a real sense of peace when weâ&#x20AC;&#x2122;re outside.â&#x20AC;? The subjects she finds herself returning to include water, winter, sunlight and shadows. â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s no statement behind my work other than â&#x20AC;&#x2DC;Look how gorgeous our planet is.â&#x20AC;&#x2122;â&#x20AC;? While not a plein air painterâ&#x20AC;&#x201D;she works from photographs she takes herselfâ&#x20AC;&#x201D;she wouldnâ&#x20AC;&#x2122;t mind trying her hand at it one day. Ms End only returned to painting full force about five years ago, after a decade spent raising her three children, who are now in high school. Last year, she devoted herself to building up a body of work, making plans for the following year and participating in five shows. Four years ago, she joined the Richmond Hill Group of Artists as a way to get involved in an art community. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s a bit of networking, itâ&#x20AC;&#x2122;s being with people who are like-minded. Whatâ&#x20AC;&#x2122;s nice about this group is we have a building, the Mill Pond Gallery,â&#x20AC;? she says. The gallery, leased from the town, gives members opportunities to display their work. Group shows are held four times a year. They also host demonstrations, workshops and classes. Ms End sits on the board. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s opened a lot of doors,â&#x20AC;? she says. She recently won reserve best in show (silver) at the Vaughan Juried Exhibition and learned she has been selected to participate in the Ontario Society of Artistsâ&#x20AC;&#x2122; 140th annual open juried show. The recognition makes her all the more eager to return to her studio. â&#x20AC;&#x153;The desire to make or create, thereâ&#x20AC;&#x2122;s something really satisfying behind it,â&#x20AC;? says the artist, who describes painting as a way to see. â&#x20AC;&#x153;You go through life and you donâ&#x20AC;&#x2122;t really look. Art forces you to be present.â&#x20AC;? View more of Andrea Endâ&#x20AC;&#x2122;s work at andreaend.ca.

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the scene

SUMMER

TOP 10 by

NANCY BODI

So, you want to get engaged—in the local arts, culture and entertainment scene, that is—and perhaps you never really thought of it this way. You lead a busy life and value your leisure time. Depending on your mood or passion, you may periodically dine out, take in some live music or theatre, visit a gallery or museum or attend a civic outdoor celebration or festival. By consuming local arts and culture, you are, in fact, an active ambassador of it. You have invested your time locally. When you make those wordof-mouth endorsements of your interesting cultural experiences to family and friends, you are supporting and growing arts and culture in York Region. The good news is that the York Region Arts Council, along with our partners the Region of York, Metroland Media Group and Central Counties Tourism, created YorkScene.com, to give you a robust source of what there is to see and do in York Region. Whether you are new to the area or have lived here for years, you may not be aware of all there is to see and do locally. After all, we live in a beautiful yet vast region that spans from Georgina in the north to Markham and Vaughan in the south. There is an absolute wealth of unique and entertaining experiences to be savoured in York Region. For those who are cultural seekers, the York Region Arts Council compiled this list of top things to do in York Region this summer. For details on each and for information on other interesting things to do, please visit YorkScene.com. 76

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Downtown Unionville. Robert Hyland photograph

1. B rowse the historic main streets of Unionville, Markham, Kleinburg, Newmarket and Schomberg. These main streets are bursting with festivals and arts events during the summer. Architecturally intact, the offer a chance to explore the past and, at the same time, enjoy the many flourishing shops, outdoor cafes, restaurants and pubs that line these authentic streets. 2. Attend an outdoor festival. York Region boasts of great celebrations, festivals and street parades. You can pick from a range of events including the Stouffville Strawberry Festival, Markham Jazz Festival, Newmarket Jazz Festival and Eaglewood Folk Festival, plus too many more to list here. The Taste of Asia festival held annually at the end of June in Markham is the largest festival in York Region. 3. Shop the farmers markets. It is simply worth visiting the farmers markets located in Newmarket, Aurora, Markham, Sharon and Woodbridge on a Saturday morning. Browse through fresh produce, baked goods and homemade preserves while enjoying live entertainment. 4. Stay at the Briars Resort and experience Lake Simcoe. Renowned for its beauty and excellent food and accommodations, The Briars Resort located at Jackson’s Point is a gorgeous vacation getaway. 5. A ttend a live performance at one of the performing arts venues. Top international, national and local talent are showcased at Richmond Hill Centre for Performing Arts, Flato Markham Theatre, Vaughan City Playhouse, Newmarket Theatre and Lebovic Centre for Arts & Entertainment, 19 on the Park, Stouffville throughout the summer and year-round.

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6. Visit the McMichael Canadian Art Collection in Kleinburg. The McMichael Canadian Art Collection houses an impressive art collection of Canada’s famous Group of Seven artists as well as contemporary First Nation art and other works. 7. Visit the Varley Art Gallery in Unionville. The Varley Art Gallery features frequently changing exhibitions from the permanent collection as well as historical and contemporary exhibitions drawn from local, national and international sources.

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8. Visit the Sharon Temple. The Sharon Temple is a national historic site and museum in the village of Sharon. In the 1820s, a small community known as the Children of Peace crafted this dramatic architectural landmark with simple tools, craftsmanship and artistry. 9. E xperience the Markham Museum. Dedicated to the preservation of old buildings and artifacts from Markham’s past, the museum features houses, barns and sheds, as well as a train station, school, general store, church, blacksmith, harness shop, saw mill and cider mill.

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10. York Region has beautiful wineries that welcome visitors with unique wine-tasting experiences. Savour and enjoy! York Region has much to offer culturally to those who live here. Please send an email detailing your favourite things to do in York Region to info@yorkscene.com so that we can share this information on YorkScene.com. With your support, we can continue to fuel and grow our thriving arts, cultural and entertainment scene in York Region. Nancy Bodi is the executive director of the York Region Arts Council.

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June 2013

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wellness

Step into summer confidence By

JennIFer eTTInGer

Summer is so close, we can almost feel it. What is a goddess to do to embrace the warmer season feeling “body confidence beautiful?”

here are my top tips for embracing the warmer weather with style and ease.

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June 2013

Start your day off right. Begin your day with a glass of lemon and hot water to put your body in a natural detoxifying and cleansing mode. Lemons are alkalizing, despite being perceived as acidic, and will bring your inner chemistry into pH balance. Drink within a half hour of waking for optimum results. Exfoliate all of the dead skin from the past winter season. Dry brushing is an effective method to remove the skin and also stimulate the lymphatic system. Brush in a circular motion, beginning with toes and always brushing towards the heart. After the exfoliation, try an energy shower to stimulate the circulatory system. Before you leave the shower, turn the tap to cold and stay under the water for as long as you can. Step out and stimulate the body by gently slapping the skin, using the flat part of your hand, beginning at the toes and working up to the shoulders. Then try the following technique to smooth out any cellulite:

Choose your favourite essential oil, pour it into the palm of your hand and apply to the area of concern, with a “kneading” technique, picking up and releasing the skin as though you were kneading dough). Switch out your winter moisturizer for a lighter version appropriate for summer weather. Remember, combination and oily skin do need hydration to cut down on oil production. Speak to your skin care specialist for more information. Choose a lighter foundation or skip it entirely, and focus on wearing SPF (sun protection factor). The Canadian Cancer Society recommends an SPF of at least 15. A SPF 30 is preferred if you will be spending most of your time outdoors. Apply 20 minutes before going outside. Cover all exposed areas of the body, including ears, throat and back of hands, which are often missed and show the first signs of aging. For that sun-kissed look, skip the tanning

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beds, and choose a healthier option such as sunless tanning creams, towels or, for a more professional look, a custom airbrush tan. A healthy tan gives the appearance of youth and vibrancy, plus a leaner figure. With the change in season, perhaps now is the time to review your healthy eating habits. How were your choices this winter? Eat breakfast and avoid processed foods. Focus on foods that will fuel the body, aid in guarding your health and play a role in fighting disease. And don’t forget to drink your water! For ultimate confidence, you need to move your body to get the body you desire. Discover a new form of fitness or move your activity outdoors. There are many benefits to working out outside—sensory stimulation, increased serotonin levels and receiving natural Vitamin D exposure. Enjoy the beautiful parks and trail systems that York Region is known for.

Beat the heat of the summer by choosing fabrics that work with the heat, not against it. Breathable fabrics such as cotton, linen, rayon, denim will keep you cool in the hot summer months. Lightweight wools, found in business attire, will actually keep your temperature down. Ask for “cool wool.” If you are looking to add a little “height” to your frame, choose V-neck shirts. Watch where the hems of your summer pants fall— avoid having the pant hit the widest part of your calf, as this makes you look wider. Embrace your conﬁdence! Look and feel your best with the tips above and learn to love the body you were born in.

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travel

VISIT BRITAIN PHOTOGRAPH

GoodLife

June 2013

the landscape and local food of STORY AND PHOTOGRAPHY BY

JOSePHIne MATYAS

I SHOuLD HAVe WOrn A SeATBeLT. A conversation with Chef Tom Lewis can be a wild ride through the culinary landscape in the hauntingly beautiful glens and lochs of central Scotland. Now, one wouldnâ&#x20AC;&#x2122;t normally think Scotland high on a list of culinary mustdos. Images of meat cooked gunmetal grey and rounds of haggis spring to mind. But, from the highlands to the lowlands, thereâ&#x20AC;&#x2122;s a gastronomic shift of seismic proportions taking hold. It surfaces as a deeply held respect for small farmers and artisan producers. From foraging dulse and mushrooms to aging handmade whisky; the gardeners, farmers, fishermen and shopkeepers are embracing the wisdom that small is better.

June 2013

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Inside, it’s a warren of cosy spaces: a small bar with a roaring fireplace where guest Prince William relaxed and chatted before dinner; an oak-panelled lounge lined with bookshelves and pictures of life in the Scottish countryside where celebrities such as ewan McGregor and Gerard Butler nibbled on pastries.

“We’re big fans of the slow food movement and respecting traditional ways.”

Above: An early morning frost covers the boutique inn Monachyle Mhor. Left:; Lamb served at the inn comes from the herd of 1,000 black-faced ewes kept on the property. 84

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June 2013

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Chef Tom Lewis of Monachyle Mhor.

And in the kitchen, chefs have embraced the local food movement with gusto. Some, like 40-something Tom Lewis, can jam-pack a conversation with history, family tales and recipe secrets, all served up in non-stop delivery sprinkled liberally with infectious humour. Getting to Chef Lewis is an adventure in itself. His award-winning inn, Monachyle Mhor, sits out-of-the-way at the dead end of a long, winding laneway. The 18th century property was originally a farmhouse, then a bed and breakfast and, in its most recent reincarnation under Mr. Lewis’s skilful hand, a 14-room boutique inn that has become a regular pilgrimage site for Scottish foodies. Recognized as one of Scotland’s most accomplished chefs, the self-taught Mr. Lewis learned largely at his mother’s apron strings. She cooked with what she had available and he credits her with infusing him with confidence in the kitchen.

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June 2013

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Pull the string on the chef’s back and the story spills out, rapid-fire: “We were farmers, but it didn’t pay the bills. My mother decided she wanted a bicycle for my brother, so she sold tea and scones. Then she wanted a large stove, so she added soup and sandwiches to the fare of tea and scones. It kind of grew from there—to a B&B and then an inn.” The original pink-washed farmhouse comes aglow as it catches the morning rays of light. Inside, it’s a warren of cosy spaces: a small bar with a roaring fireplace where guest Prince William relaxed and chatted before dinner; an oak-panelled lounge lined with bookshelves and pictures of life in the Scottish countryside where celebrities such as Ewan McGregor and Gerard Butler nibbled on pastries. Chic bedrooms in the old coach house are havens of luxury with deep tubs, steam baths, fireplaces and soft chairs to curl up in while getting lost in glossies on Scottish estate life. They come for the laidback solitude. And the food. Chef Lewis is so committed to sourcing ingredients locally that on a misty morning walk over the hills of his 2,000-acre estate overlooking Loch Voil and Loch Doine in Trossachs National Park, you’re likely to come face-to-face with flora and fauna that will end up on your plate. “We have about 1,000 black-faced ewes and all our lamb and beef come from the farm,” he says. “Guests like to help collect eggs from the henhouse—we get several dozen each morning.” They regularly knock on Mr. Lewis’s door at sunrise, asking to take Black Betty, his Labrador retriever, on their roundabouts. Add produce from the garden—leeks, turnips, kale, Swiss chard, pumpkins, pears— and mushrooms from the forest. (Chef Lewis is an enthusiastic forager.) When he needs to look beyond the boundaries of his own farm, he is passionate and diligent about sourcing ingredients like hand-dived shellfish. “We’re big fans of the slow food movement and respecting traditional ways. We use seasonal foods. We buy locally. It’s important to ask where food comes from. We’ve got to be more responsible—and there’s added value in that.”

Keeper of the Quaich It was also royalty—this time Queen Victoria in the mid-1800s—who sang the praises of Perthshire, elevating the lakes and mountains in the southern Highlands to a desirable tourist destination. For Andrew Symington, owner of Edradour, Scotland’s smallest distillery, that focus tapers down to a golden liquid favoured around the world.

1 4 7 9 9 Yo n g e S t . • A u r o r a • 9 0 5 . 7 2 7 . 4 6 2 6 June 2013

GoodLife

The historic Edradour Distillery is Scotland’s smallest distillery.

Ageing barrels in the Edradour Distillery whisky store in Perthshire. Various types of whisky from Edradour Distillery.

“We really are what you would call the last handcrafted whisky in Scotland.” Mr. Symington is a Keeper of the Quaich, a society of whisky distillers committed to safeguarding the history and integrity of Scotch whisky. “I bought my first cask in 1988 from a broker and sold the vintage whisky one by one,” he explains. “My dream was always to buy my own distillery.” It was a dream he realized in 2002 when the 1825-era whitewashed stillhouses of Edradour came up for sale on the market. With the entrepreneurial Mr. Symington at the helm, business has been booming. “We now produce 21 variants of single malt whisky, including a peat-style malt that’s developed a bit of a cult following.” Producing 100,000 litres of alcohol each year from what are the “smallest legal stills in Scotland” (any smaller and they’d be squirrelled away in the hillsides), Edradour’s rich whiskies come from the slow distillation process of local ingredients. According to an old distiller’s yardstick, the smaller the still, the finer the taste. 88

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June 2013

“It all comes down to using malted barley from Inverness, the small size of the copper stills, the shape of the stills and the soft water we take from eight local springs,” Mr. Symington claims. “We really are what you would call the last handcrafted whisky in Scotland. Everything is done with the eyes, hands and nose.” The distillery buildings are nestled into a pocket glen with its own little microclimate. Poured into Spanish sherry-casks, the barrels are stacked in the cool, stone warehouse where the whisky is exposed to four distinct seasons of maturation. In summer it is warm and evaporation happens (each year about two per cent of the liquid “the angel’s share,” is lost) while in the winter months it is cold and there is very little evaporation, but the decade-long aging process continues. As we start to leave Mr., Symington turns and muses like a true Keeper of the Quaich: “Even though I own Edradour, my job is really as a custodian. My goal is to leave it better than I found it.”

June 2013

GoodLife

Co-education from 18 months to grade 8. Montessori-based kindergarten. An enriched curriculum conducive to high achievement.

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“In 10 sessions, you’ll feel different; In 20 sessions, you’ll look different; In 30 sessions, you’ll have a different.” -JOSEPH PILATES, creator of the original Pilates Method

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If you go: Monachyle Mhor mhor.net Seven-kilometres down a narrow laneway in the rolling hillsides of the Perthshire district, Monachyle Mhor truly is a getaway destination. Award-winning chef Tom Lewis delivers a ﬁve-course table d’hôte that causes diners to swoon. In the ﬁsh shop and café he owns in nearby Callendar, guests can see the maestro at work in the kitchen—through a series of seafood demonstration classes. Mhor Fish was voted one of the 50 best cafés in the United Kingdom. Edradour Distillery edradour.co.uk The one-hour tour starts with a dram and a walk through the historic distillery. The 10-year-old single malt, 12-year-old Highland single malt and the 1968 Jewels of Scotland (at $590/700mL) are available in Ontario at the LCBO.

Small Scottish producers who focus on local, sustainable ingredients: Ardross Farm Shop, ardrossfarm.co.uk Forage ranger Fiona Houston, foragerangers.com Charlotte Flower Chocolates, charlotteﬂowerchocolates.co.uk

CELEBRATING LIFE WITH DIGNITY 90

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June 2013

General information welcometoscotland.com eatscotland.com

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www.pioneerfamilypools.ca | pioneerpools@rogers.com June 2013

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on the town

Markham Stouffville Hospital Foundation held its Puttinâ&#x20AC;&#x2122; on the Roof fundraising gala, May 13 at the Hilton Suites in Markham.

Erin Davis, Carol Wildgoose and Allan Bell

Dr. Barry Malcolm, Markham Stouffville Hospital president and CEO Janet Beed, Ranjeet Wallia and Biba Wallia

Jennifer Hawkins and Steve Dawson

Ranjeet Wallia, Latif Fazel and foundation CEO Suzette Strong

Rod Bryce and Chad Humphry

Richard Bartley, Marty Bartley, Debra Emmerson, WhitchurchStouffville Mayor Wayne Emmerson and Janet Beed

Canadians of Pakistani Origin hosted their 11th annual gala in support of Markham Stouffville Hospital, March 22. Sallah Hamdani and Zaid Al-Rawni

Najam Siddiqui, Shahnaz Siddiqui and Shahida Khan 92

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June 2013

Seema Rawla, Scott Kapoor and Dr. Helena Jaczek

Khalid Usman and Bruno Tucciarone

Donna Doherty, Mohammad Ashram, Samir Dossal and Zeib Jeeva

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in the crowd

Community Living Tribute Dinner honouring Jim Alexander for his community service was held at Carrying Place Golf and Country Club in March.

Jennifer James and Kathy Baker Susan Chant and Neila Poscente

Susy Cancelli and Andrea Sager

Karen Sparks and Janet Willmore

Yvonne and Jim Alexander

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June 2013

Know a unique or fabulous home GoodLife should tour? Email goodlifeeditor@yrmg.com

Secretariat elevation A 5,944 sq. ft.

As one of King City’s most sought after locations, the Kingsview Manors Community boasts an exclusive enclave of only 65 homes backing onto the humber river, surrounded by 30 acres of conservation.

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June 2013

| BROKERS PROTECTED