Goodlife Markham May/June Edition 2016 by York Region GoodLife Magazine

| J U N E 2 0 1 6

MAY / J U NE 2 0 1 6

M A Y

YORKREGION.COM/GOODLIFE

GoodLife Markham, Richmond Hill, Stouffville, Thornhill Edition

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contents

8 18 26

8 Downtown Style in the Suburbs 12 Rooms Gone Right 18 Rooms Gone Right 22 Bring on the Butterflies 26 Garden Fresh Flavour 30 We Like It

Beautiful butterflies

Couple downsizes to upscale bungaloft

A calm, quiet welcome home

A fresh take on traditional style

How to plant a pollinator garden

The joy of herbs

4 | GoodLife â&#x20AC;˘ May - June 2016

contents

34 Box of Goodness 38 Vintages 44 On Tap 45 In the Kitchen

34 38

Making memories, one cake at a time

Expand your horizons

Summer Sessions

46 Portfolio 48 Beauty Spot 50 Golf 52 Travel 60 In the Crowd 65 Events

Arts, culture and outdoor events for the whole family

Interest in the local food movement prompts the growth of farm share boxes, for goodness sake

Adrienne Kakoullis: A star behind the scenes

Kick-start a green beauty routine

Physical and mental fitness will improve your game New golf course community a rarity Course language Play the world in your own backyard

Celebration in the Highlands

Business Womenâ&#x20AC;&#x2122;s Awards Gala Dinner Cedar Centre Hand in Hand Gala yorkregion.com/goodlife | 5

editor’s note

Editor

When writer Andrew Hind pitched me a story about creating a butterfly garden, I was immediately taken in. My perennial garden (knowingly planted and lovingly tended by a former homeowner) attracts scores of bees throughout the growing season—to the plum blossoms in spring, the bee balm in summer and the Japanese anemone in fall. But we only see the odd butterfly. Every year when I see the milkweed growing along the trails near our house, I vow to collect some seeds in the fall to plant in our yard with the hopes of luring the monarchs. Perhaps this year will be the year I finally make good on that promise. Following that conversation, I started to see butterflies everywhere—in works featured in Arts Society King’s spring studio tour, in jewelry and fashion and, especially, in home décor. I gathered a sampling for this issue’s We Like It, with the thought that you might want to add some butterflies to your home, too. Also in this issue, food writer Fina Scroppo explores the growing popularity of the CSA—Community Supported Agriculture—which connects local farmers and local home cooks and fresh food lovers through weekly boxes of seasonal produce. She has also sourced recipes for some of the less familiar vegetables showing up in these boxes and at local farmers markets—such as garlic scapes and kohlrabi. Writer and golf enthusiast Chris Traber gets you ready for golf season—with tips from fitness boot camp owner and instructor Maryse Wood; a tour of the just-opened Lebovic Golf Club, a Doug Carrick-designed course located on 150 acres of rolling Oak Ridges Moraine at Leslie Street and Bloomington Road; and a fun look at “course language.” Plus we offer ideas for arts, cultural and recreation events right here at home. I hope you enjoy this issue. We’ll be back in July. In the meantime, you can find us at yorkregion.com/goodlife.

Lee Ann Waterman LEEANNWATERMAN Editor

Contributors

goodlifeeditor@yrmg.com

FINASCROPPO food writer

Author of The Healthy Italian cookbook and an awardwinning writer and editor, Fino Scroppo’s recipes and cooking prowess have been featured on numerous TV shows, radio programs and in magazines and newspapers across the country. Over the past 20 years, she has enjoyed working with cookbook authors and produced special-interest cooking publications that have featured the works of many celebrity chefs. Visit her at thehealthyitalian.ca.

6 | GoodLife • May - June 2016

NAOMIHILTZ photographer

Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography. Prior to this, she studied photography, graphic design and film production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s significant moments.

ANDREWHIND writer

Andrew Hind is a freelance writer specializing in travel, lifestyle and history. The author of 17 books (most recently Sherwood Inn: 75 Years of Memories), he is currently planning a book about ghost towns in Parry Sound District. Follow him on twitter @discoveriesAM.

BARTCARD travel writer

Originally from Bermuda, Bart Card realized his passion for travel at a young age. After a career in the British Army, he joined an international hotel chain as director of international sales, based in London, New York and Toronto responsible for Asia and the Middle East. He now shares his worldwide experiences in words and photographs. While travelling, he enjoys learning about local cuisine that can be incorporated into his love of cooking for friends and family.

CHRISTRABER writer

Chris Traber began his career as a sports reporter with the Toronto Sun and United Press International. His work has appeared in the Globe & Mail, Toronto Star and the New York Times. He has authored and co-written several books on diverse subjects, including golf, vegan cooking and the history of popular music in Canada. During his decade-long tenure as a Metroland reporter and feature writer he was the recipient of numerous Canadian and international journalism awards.

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EDITOR Lee Ann Waterman CONTRIBUTORS Bart Card • Jim Craigmyle • Daniela DiStefano Naomi Hiltz • Andrew Hind • Sue Kanhai • Robin LeBlanc David Li • Michael Pinkus • Jennifer Romano Fina Scroppo • Chris Traber ADVERTISING DIRECTOR Maureen Christie ADVERTISING MANAGER Mara Sepe ADVERTISING SALES Lex Abernethy • Pam Burgess • Dawn Chaykowsky Ryan McCluskey • Cathie Orban • Anita Phelps REGIONAL DIRECTOR, PRODUCTION AND CREATIVE SERVICES Katherine Porcheron EDITORIAL DESIGN Emily Ayranto DIRECTOR OF BUSINESS ADMINISTRATION Phil Sheehan DIRECTOR OF DISTRIBUTION Mike Banville

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

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We are looking for rooms and homes to feature in future GoodLife magazines. Email goodlifeeditor@yrmg.com yorkregion.com/goodlife | 7

we like it

Beautiful Butterflies BY LEE ANN WATERMAN

Butterflies—long appreciated as a symbol of transcendent change and for their graceful beauty—are having a moment. This season, we’ve found butterflies inspiring local artists, stocked in home décor stores and websites and gracing jewelry and clothing. For even more butterflies—and a healthy garden—read our article on attracting these important pollinators to your property on page 26.

Artist and curator of Gallery Solo in King City, Grazyna Tonkiel studies and draws local butterflies, creating detailed pencil drawings on board and gold leaf. $250 to $2,500 for original works | Gallery Solo, gtonkiel.com

Adding vintage charm to your home or office couldn’t be simpler with these high-quality printable downloads of detailed butterfly drawings. $13 for 4 etsy.com/ca/shop/ uniquelygiftedart

8 | GoodLife • May - June 2016

A throw pillow or two to introduce butterflies to your living space — indoors or out. Oversized (60-cm or 24-inch square) pillow cover | $44.50 | Indigo Lumbar pillow | $47 | wayfair.ca Outdoor pillow | $180 | wayfair.ca Square pillow | $90 | wayfair.ca

Called Spring Papyrus, these large prints (95 by 65 cm or 37 by 26 inches) are hand embellished with gold accents and available in a variety of frames. $579 | Niche Decor This glass teapot with integrated stainless steel infuser makes it easy to brew your favourite loose-leaf teas. $39.50 | Indigo

Richly-hued yet translucent butterflies grace this Lord & Taylor scarf. $38 | Hudson’s Bay

Add a little whimsy to your summer suit with this butterfly print tie. $22 | Hudson’s Bay

The rose gold butterfly embroidery is an unexpected detail on these classic Sophia Webster black suede flats. $395 | Hudson’s Bay

A new take on the classic Keds sneaker. $55 | Hudson’s Bay, shoe stores

Top your springtime tables with these butterfly salt and pepper shakers in a nickel-plated metal finish. $29 | birchlane.com

Ensure butterflies and flowers in your garden all season long with this ceramic garden globe $130 | wayfair.ca

Award-winning Newmarket artist Madelaine Fedeorwich uses acrylic and watercolour paint to capture the vibrant, colourful and sometimes offbeat perspective of the world around her— including butterflies. Fleeting Moment oil painting | $180 squashedtoad.etsy.com A vibrant, eye-catching butterfly pattern graces this handmade watch strap. $110 | Hudson’s Bay yorkregion.com/goodlife | 9

we like it

A vibrant print front panel meets a light and soft linen back in this fashion-forward T-shirt. $29 | Joe Fresh, Loblaws, Real Canadian Superstore

Available in a variety of saturated colours, these iron butterflies can also be used as trivets $10 | Pathways to Perennials, Kettleby

Available in black or white, this print sheer T-shirt features a ribbed crew neck and rounded high-low hem. $24 | Joe Fresh, Loblaws, Real Canadian Superstore

This drapey boat-neck T-shirt features butterflies in a burnout pattern and is available in dusty blue, khaki, blush and dusty pink. $16 | Joe Fresh, Loblaws, Real Canadian Superstore

Iron butterflies $4 to $12 Pathways to Perennials, Kettleby

Introduce butterflies in small doses at your front door or go big with a large area rug for your family room or bedroom with this vibrant rug available in a range of sizes. $56 to $978 | wayfair.ca

Inspired by flowers and butterflies, Swarovski’s Eden jewelry line radiates romance. With a stunning waterfall shape, the rhodium-plated necklace features a mix of crystal cuts and silhouettes, while the bangle features an on-trend skinny silhouette. bracelet, $145 necklace, $399 available at select local jewellers, swarovski.com

10 | GoodLife • May - June 2016

The celebrated “Birds & Butterflies” wallpaper pattern by Schumacher is derived from a hand-printed wallcovering from the 1960s. Colourful creatures take wing amid a black and white gesture drawing. $592 for a double roll fschumacher.com or through designers

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home tour|Stouffville

12 | GoodLife â&#x20AC;˘ May - June 2016

DOWNTOWN

STYLE in the suburbs BY J E N N I FE R ROMA NO | PHOTOGR APHY B Y NAOMI HI LTZ

yorkregion.com/goodlife | 13

home tour|Stouffville

hen Sylvie Martin and Kurt Hilgendorf decided to downsize from their Markham family home to a bungaloft in Stouffville, Martin had only one request for designer Jean Bisnaire from Niche Decor. “Make me feel like I’m living in a downtown loft,” she says. Originally from downtown Montreal, Martin is a city girl at heart, always chasing the dream of living once again in the hustle and bustle. Not quite ready to take that plunge, she instead brought the city to the suburbs. As new retirees and soon-to-be empty nesters (they have two sons), the couple enlisted the help of Bisnaire to create a contemporary home that reflects their fun-loving personalities. “This is the third house we’ve decorated with Jean and each time we sell all of our furniture and start from scratch,” says Martin. “It’s going to be just the two of us now and this home reflects the new chapter in our lives.” Only eight of its kind ever built, the house is anything but ordinary. From the outside, it looks like a typical suburban build, while the interior’s chic black, red and grey decor transports you to a downtown high rise. But, it didn’t start out that way. “When we first visited the house we thought, is it a cottage or a home?” says Martin. “There was wood everywhere. We tore it all out to create a wow space where we could live and also entertain our friends.” The bungaloft offers a unique layout with open concept upper and lower levels and a master bedroom tucked away on the ground floor— an ideal blue print for after-dinner drinks or holiday gatherings. Though only 1,880 square feet, the dramatic 18-foot ceiling gives the illusion of more space on the ground floor. There is a nice flow from the lounge to the kitchen to the bar cart to the banquet. “There was a small dining room to begin with so we decided to bring in a custom-made banquet to maximize the space and add a comfortable place where we can sit for hours,” says Martin. The banquet extends along the three-wall nook and is framed by a crystal chandelier that hangs

14 | GoodLife • May - June 2016

above the table. Drama is in the accessories, including the oversized candleholders and black feather details. The banquet is dressed in a red and grey striped fabric, which was the jumping off point for the colour scheme of the home. “I don’t really like the colour red on its own, but I like red with grey and I wanted a pop of colour,” says Martin. Red is carried throughout the home in the bar stools that line the kitchen counter, throw pillows and even the coffee maker. The kitchen finishes are sleek and contemporary. Flat panel espresso cabinetry, chrome hardware and sophisticated black and grey quartz countertops create a clean space. “Almost every house on the block has a little

table in the kitchen for eating,” says Martin. “Since we live outside for half the year, we kept it open to the backyard and only put a small chair by the window for our morning coffee.” The skylight overhead adds warmth and helps to open up the room. Beyond the kitchen is the main living space, which looks more like a lounge. A lantern inspired chandelier hangs above four black leather and chrome bar lounge chairs, so contemporary they almost look futuristic. “They were the only things Kurt insisted on in the whole house. He said, ‘No matter the budget, I want those chairs,’” says Martin. Martin and Hilgendorf not only take risks in design, their collection of art also stands out. »

yorkregion.com/goodlife | 15

home tour|Stouffville “I love art, you will find it in every room of our house. They’re masterpieces to me,” she says. “I love nudes. There’s one over the TV, in my master bathroom and then there’s the sculpture.” A must-have for Martin, the eye-catching sculpture is prominent in the lounge area, heightened on a pedestal in the corner of the room. There is a small hallway on the main level that leads to the master bedroom. Decorated with clean lines, the side table and headboard are unique to the room. Engineered to be one unit, each side table illuminates with built-in lighting. The yellow and black colour scheme is derived from the artwork that hangs above the bed. The guest bathroom is as spectacular as the rest of the house. The walls are black and the vanity comes to life with an ornate silver mirror that hangs above. Upstairs, the balcony overlooks the lower level. In an alcove to the right of the staircase is a one-of-a-kind open concept dressing room, a dream space for Martin. “I love clothes, so when I bought the house, I said to Jean, ‘I don’t care how you do it, 27 feet of dressing space is what I need. Let’s make it

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“

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happen,’” jokes Martin. The space features floor to ceiling closets as well as a funky black chandelier and hot pink seating. “As the only girl in the family, I loved the idea of a pop of pink in my dressing room,” says Martin. The loft also acts as a second living room, decorated with a sophisticated chaise and flat screen TV. A small desk and high-gloss floating shelf anchor the space. The fun-loving spirit of the homeowners comes alive in the home’s decor and the details that decorate the rooms. Now living without their two sons, Martin is confident that the clean, contemporary design will remain just that— clean.

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rooms gone right|living and dining

The redesign touched every aspect of the space. This included painting the rooms, installing new flooring, adding built-ins along the fireplace wall, redoing the staircase and having all new custom furniture and draperies done.

18 | GoodLife â&#x20AC;˘ May - June 2016

Serenity now A calm, quiet welcome home BY SUE KANHAI | PHOTOGRAPHY BY JIM CRAIGMYLE

Real estate agent Johanna Parker has lived in a 1,800-square-foot townhome in the Swan Lake area of Markham for the past 10 years. The realtor runs a thriving business with her daughter; it keeps her so busy she has struggled to find the time to decorate. “It was high time to update both the décor and the furniture,” she says. “Some of the furniture was from my previous home and though it was very good quality, it didn’t suit this layout. I wanted fresh colours and better use of the space.” Her living, dining room and kitchen are open concept. She uses these spaces for lounging, entertaining and occasionally for business, so the rooms have to function equally well for all three purposes. For help, she called on Stacey Romano of Stacey Romano Interiors. “It was a very traditional, old-fashioned looking house,” says Romano. “The living and dining rooms were dark and dreary.” Parker had found a dream photograph in a magazine. It featured a room done entirely in silvers and greys—a look she just loved. Romano aimed to create a relaxing, serene environment for her client. She also wanted to inject some colour, knowing that Parker loves bold hues. She replaced everything. This included painting the rooms, installing new flooring, adding built-ins along the fireplace wall, redoing the staircase and having all new custom furniture and draperies done. In the kitchen, she installed a new backsplash, removed

a few cabinets and put in a new range hood. The transformation resulted in an elegant, contemporary space. The rooms now have a homey, feminine feel, says Romano, thanks to the palette of purples and greys. One of the colours she describes as a deep aubergine, another as orchid. “It’s soft, but not mousy or little girly at all, because there’s a grey undertone to it,” she explains. “It’s light and sunny in the daytime and at night, when the lights are all on, it has a whole different look, like a little bit of old Hollywood glamour,” says Parker. “It’s breathtakingly beautiful to me.” The spaces now suit her perfectly. She adores the clean lines. Because Parker is so busy—and naturally very tidy—she likes to come home to a quiet, organized house. She’s also quite tall, so Romano customized most of the furniture to suit her – increasing even the height of the buffet to 41 inches from the usual 36. “Nothing was standard,” says the designer. “Little details like that made a huge difference for her.” Parker’s townhome features a pretty back garden with some bird feeders. She loves to sit at her dining room table and watch the many-hued birds. Rather than covering the windows, Romano chose to frame them with beautiful purple draperies so her client could continue to bird watch. Admits the realtor, “I wish I had taken on this project sooner.” »

yorkregion.com/goodlife | 19

rooms gone right|living and dining STYLE GOAL Serene and quiet, an uncluttered space to counterbalance a busy life.

MUST HAVES • Clean lines in furnishings and draperies • Good colour co-ordination for fabrics and paint • Pot lights and built-ins • Wall-mounted television that can be seen from all three rooms • Punchy colour on the dining room wall.

RENOVATION ADVICE Trust your decorator and be patient with trades. Be prepared to do some legwork searching out items and be on hand to make on-the-spot decisions. Know what you want and what makes you feel good, but be open to suggestions and advice from your decorator.

FAVOURITE FEATURES The light and airy feeling: “Every time I walk into this space, I marvel at the décor, how light and airy it is and how good it makes me feel,” says Johanna Parker. Comfortable seating in living and dining rooms

SOURCES Sofa, two chairs, ottoman: Silva Custom Furniture Area rug: Minster Interiors Dining room furniture: Geovin Furniture Chandelier: Crystorama Custom built-in cabinetry: Maxwood Kitchen Drapery fabric: Maxwell Fabrics Lamps, mirror, artwork: Artful Solutions Paint: main colour, Benjamin Moore 2108-50 Silver Fox; accent wall, Benjamin Moore 2117-30 Shadow Backsplash tile: Ciot All suppliers available through designers

Benjamin Moore Silver Fox 2108-50

20 | GoodLife • May - June 2016

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rooms gone right|master bath

A fresh take on traditional style BY JENNIFER ROMANO | PHOTOGRAPHY BY JIM CRAIGMYLE

22 | GoodLife • May - June 2016

Karlene and Jeff MacDonald waited 20 years for their dream master bath. It was the last room in their house to be decorated, so Karlene had plenty of time to think about what she wanted in a dream bathroom—and it wasn’t builder beige. “We waited to decorate our master bath because it’s a room that’s tucked away upstairs, in our bedroom. No one ever sees it,” Karlene says. “It was boring with builder basics, an oversized shower and awkward tub that I couldn’t be in comfortably.” After gathering an archive of inspirational images over the years, Karlene enlisted the help of designers and owners of Lumar Interiors, Luisa Maringola and Marisa Lupo, to help turn the master bath into a elegant retreat with a fresh take on traditional style. The footprint had to change to make it a functional place for the MacDonalds to get ready in the morning. The 96-inch shower took up too much space and was reduced to a manageable, yet still large, 60 inches. The basic, general-purpose tub was replaced with a deep soaker tub. The new layout gave Maringola and Lupo a chance to get creative with cabinetry. “Since the bathroom is shared by Karlene and Jeff, we brought in a double vanity with lower

storage,” Maringola says. “We also added a deep built-in armoire next to the shower for towels and linens, as well as a more narrow cabinet next to the entrance to accommodate toiletries and cosmetics.” From the grey and white carrara and venatino marbles to the herringbone tile in the shower and the walls’ trim appliqué, the design is anchored with many traditional elements. However, elegance makes a statement in the ornate crystal chandelier that delicately hangs over the soaker tub, the crystal wall sconces that frame the vanity, the vintage glass doorknobs and the silk drapes that cascade from the window. “The little details make for interesting design in this master bath,” Maringola says. “In the shower, we created a unique feature wall using patterned tiles that look like framed art.” The intricate patterned wall is easily visible through the glass shower doors, making it the focal point of the room. Also visible in the bathroom mirrors, it creates an elegant backdrop when using the vanity. Traditional faucets and a rain shower cascading from the ceiling complete the space. “We hardly went into our master bath before and now we are all using it,” says Karlene. “We love it.” » yorkregion.com/goodlife | 23

rooms gone right|master bath

STYLE GOAL Calm and elegant

MUST HAVES • Soaker tub • Chandelier • Custom cabinetry • Ceiling shower • Crown moulding

FAVOURITE FEATURES Tile feature wall: White and grey tile laid out in herringbone style create instant visual interest. By framing the pattern, the feature wall becomes a piece of art. Crystal chandelier: Hung low over the tub and set on a dimmer, it sets the mood for a relaxing soak.

RENOVATION ADVICE Luisa Maringola advises that there’s always room for things to go wrong in renovations, so it’s important to create a team with a designer and contractor that you can trust to deal with any unforeseen surprises. Work with people who have experience, are reliable and see your vision. Your home is your sanctuary and renovating can be personal and emotional, so choose a team that you feel comfortable being around day in and day out.

SOURCES Soaker tub, toilet, sink, showerhead, faucets: Wolseley Canada, Maple Tile: Ultimate Stone, Woodbridge Custom cabinetry: Selba Kitchens, Concord Custom drapery, mirror, chandelier, sconces, artwork, accessories: Lumar Interiors Paint: Benjamin Moore 2111-50 Stone Harbour

The little details make for interesting design in this master bathroom. In the shower, a unique feature wall using patterned tiles that look like framed art. 24 | GoodLife • May - June 2016

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garden|butterflies

Bring on the

Butterflies How to plant a pollinator garden

BY ANDREW HIND

Butterflies (like bees, moths, flies, wasps, hummingbirds and even some bats) transfer pollen from one flower to another and are essential to the development of blooms, fruit and seeds. They are vital to maintaining a healthy ecological balance. Butterflies, therefore, are welcome in any garden. But, like most guests, they’ll stay longer if you’re a good host. 26 | GoodLife • May - June 2016

“When designing a butterfly garden, you have to have two types of plants,” says Murray Ogilvie, who has a pollinator garden in his yard and who, with his wife, Joanne Brown, designed the butterfly garden at Doane House Hospice in Newmarket. “You need nectar plants for the butterfly to feed upon, but you also host plants where eggs are laid and upon which the hatched caterpillars eat.” Butterflies, like bees and hummingbirds, dine on nectar in flowers. But not all flowers are created equal. Butterflies are most attracted to purple and yellow flowers and prefer simple open blooms that allow easy access to nectar. Most importantly, they prefer old-fashioned varieties over modern hybrids (breeding hybrids creates gorgeous flowers, but usually less nectar). Many wildlife biologists recommend growing native plants if you’re interested in attracting butterflies to your garden. This is because for

centuries, butterflies—as well as other pollinating insects and birds—have evolved along with indigenous plants naturally dependent on them for their habitat and survival. For an example, look no further than the monarch butterfly. “Monarch butterflies will feed on any plant, but will only lay eggs on milkweed,” explains Ogilvie. “The fact that milkweed were once considered a noxious weed and were widely exterminated had catastrophic repercussions on the monarch butterfly population. They had nothing to lay their eggs on and so numbers plummeted.” It’s important to include both annual and perennial plants to provide blooms from spring to late fall, providing pollen and nectar sources throughout the season. For this reason, it’s best to select varieties with long bloom periods. “Ideal flowers include rue, sage and Queen Anne’s lace for swallowtail butterflies, joe-pye

weed, purple cone flower, cardinal flower,” explains Ogilvie. While most people just think of flowers when it comes to attracting butterflies, don’t overlook flowering trees and shrubs. Hydrangea, lilac, potentilla, privet, rhododendron, rose of sharon, sumac and summersweet all produce plenty of nectar for butterflies. In addition to nectar, butterflies need fresh water for sustenance. Butterflies, like all insects, need to hydrate so consider adding a birdbath. Although they are happy with plain old water, butterflies really like mineral water—but not the kind you’d serve your human guests. Fill a shallow pan with sand or gravel and wet the sand or gravel well. Butterflies can suck the water right out of the sand or off the rocks and minerals that come off the sand/gravel make it an energy drink. In either event, make sure to change the water daily. »

yorkregion.com/goodlife | 27

garden|butterflies

“

Like any garden, a butterfly garden can be a work in progress over a number of years.”

Butterflies don’t generate their own body heat. Instead, they bask in the sun until they are warm enough to go about their daily tasks. Provide a resting spot—a flat stone, tile or garden ornament — placed in the sun for butterflies to bask and absorb heat to raise their body temperature. Just about any sunny spot will make them happy, though butterflies seem to prefer light-coloured stones for sunbathing. If the sandy watering hole described above is in the sun, butterflies will use it for both basking and drinking. All animals require shelter and butterflies are no different. They like to stay out of the wind, so try to place your flowers, host plants and especially the basking site in an area that’s sheltered by a fence, building or hedge. Leave dead trees, rotting logs, brush and mulch to provide protection from weather and predators. Such spots will also provide areas for soil nesting and overwintering sites. There are lots of ready-made butterfly houses available on the market, but research shows butterflies rarely use them. To make your own butterfly house, simply stack some firewood among or near flowerbeds; butterflies will congregate in the hollows between. Finally, to encourage butterflies—and indeed a healthy ecosystem allaround—it’s best to garden as naturally as possible. Avoid using chemical pesticides and fertilizers, as well as botanical insecticides. Spot spray instead of broadcast spray and use predatory insects if possible or remove pest by hand. “Don’t get overwhelmed, just get started,” says Ogilvie when asked how he would recommend someone begin a butterfly garden. “You can get bogged down in all the plant varieties and in trying to make the perfect butterfly haven to start. You don’t need to. You’re better off just doing something, maybe start with a few plants and build from there. Like any garden, a butterfly garden can be a work in progress over a number of years.” Butterflies are vital to eco-systems in which they live, but sadly are in dramatic decline. By designing a yard that’s attractive to these stunning winged-insects, you’ll not only boost the beauty and vibrancy of your gardens but also will be assisting in ensuring butterfly populations—and by extension, our environment—remains healthy. It’s win-win. Resources: Canadian Wildlife Federation - Wild About Gardening North American Pollinators Protection Campaign (NAPPC) Monarch Watch

28 | GoodLife • May - June 2016

Plants for a butterfly garden Nectar sources: alyssum, aster species, bee balm, black-eyed susan, blazing star, butterfly weed, fennel, goldenrod species, grey-headed and purple coneflower, lavender, nasturtium, parsley, salvia, spicebush, spotted joe-pye weed, thyme, turtlehead, yarrow, zinnia Host plants: (depend largely on the specific butterfly species): aster species, big bluestem, birch species, blue vervain, butterfly weed, common milkweed, poplar species, swamp milkweed, willow species

goldenrod aster

potentilla

milkweed

purple coneflower

rhododendron queen anneâ&#x20AC;&#x2122;s lace

rose of sharon

hydrangea

yorkregion.com/goodlife | 29

S H E R FL F A N E

GAR

JOY OF HERBS BY ANDREW HIND

30 | GoodLife • May - June 2016

the

garden|herbs

Herbs are a joyful addition to any garden—and any kitchen. Fresh herbs add visual appeal to a plate and infuse aromatic and bright flavours into just about any dish. Best of all, they are no-fuss plants, requiring so little care for so great a reward.

People are catching on to the joys of fresh herbs grown in their own garden. Ian McCallum, manager at Woodhill Garden Centre in Thornhill, has seen sales of herbs explode in recent years. “With increased interest in organic food and locally sourced food, more and more people are getting into gardening and growing their own food. They often start with herbs because of how easy they are to grow, then moving into a broader range of fruits and vegetables,” he explains. Lynne Antonangeli, who owns Leslie Gardens in Queensville with her husband Angelo, agrees. She, too, has noted an increase in herb sales over the last decade. “Families with small children get into growing herbs a lot as a way of teaching kids where their food comes from,” she says. “I think cooking shows on television might also play a role. People are getting more adventurous with cooking and are hearing from experts the value of fresh herbs in a meal.”

Growing herbs

There are dozens upon dozens of herbs available. Where to start? Choosing which herbs to grow in your garden will depend on a number of factors, including what you like to cook with and how much space you have to grow herbs. Bear in mind that some are annuals and some perennial, meaning they will return year after year. McCallum lists basil, chives, mint, oregano, parsley, rosemary and thyme as some of the most popular and versatile herbs. Growing herbs is easy. They require little in the way of maintenance and are relatively hardy. “Sun is the main criteria. They all need fullsun, which means six hours of sunshine in the sunniest spot you can find. They also prefer well-drained soil, which is why a lot of people grow them in containers on balconies, decks or terraces. Never over-water herbs as this will rot off roots and kill them. Instead, let the soil dry out before watering thoroughly,” he advises. Once planted, don’t be concerned with a lot

of fertilizing. Herbs that are overfertilized grow too quickly to the detriment of flavour. Insects are rarely a problem. You may get aphids, but they can be easily washed off. Mildew may occur; simply chop out the infected leaves. “Harvest herbs as you need them. Pick off an entire branch rather than just a leaf as you want to encourage growth to new branches. Be sure to harvest before blooming or pinch-off the bloom to get the best flavour,” Antonangeli recommends, noting that the oil content in the leaves is greatest as the herb matures and nears bloom.

Preserving herbs

If your garden is bursting with fresh herbs, why not preserve some for a time when things are not so green. It’s a great way of enjoying the bounty of your garden and the savoury flavoring of herbs year-round. There are several ways to preserve herbs, each with its own benefits. Pick the method that suits your needs or experiment with them all.

Drying

Our pioneer ancestors would have tied herbs into bunches and hung them from the attic rafters. Even today, drying is often the best method for preserving herbs because it is quick and easy, and some herbs, like oregano, are more flavourful when dried. The most important thing for successfully drying herbs is location. The place where you hang herbs for drying has to be dark and warm. Total darkness is not necessary, but it’s essential to keep herbs away from direct sunlight to retain their colour and essential oils. There should also be good air circulation, as moisture will lead to mould. Make bunches by cutting the stems long enough to tie with string or rubber bands, about a dozen stems per bunch. Too many stems will lead to poor air circulation, preventing drying and encouraging the growth of mould. Drying will take four to 14 days, depending on the type of herb and the warmth and humidity of your drying area. »

yorkregion.com/goodlife | 31

garden|herbs Herbs can also be dried by laying them on screens (a well-washed window screen will do), a useful method for herbs too small to tie into bunches. Lay them thinly so air can circulate freely. You may need to stir or toss them every day to ensure even drying and prevent mould. The quickest way to dry herbs is in the oven, says Andy Whelan, sales manager at Freeman Herbs, Canada’s largest dedicated herb grower. Put your oven on the lowest heat setting and dry herbs in a single layer on a mesh rack or foillined sheet for two to four hours. Whatever method used, you will know when your herbs are dry when they are crispy and break easily. Unless you want to keep the leaves

on the stem, remove them by gently running your hand from the top down. Leaves tend to grow at an angle, so a downward motion pulls them off easily. Store dried herbs in airtight jars or plastic bags, away from light, heat and moisture. Do not crush leaves until using them. “Use dried within six months to a year for best flavour,” Whelan recommends. “Crush them between your fingers to release the flavour. Dried herbs are stronger in flavour than fresh, use in recipes one part dried to three parts fresh.”

Freezing

Freezing is a popular way to preserve culinary

herbs because it’s convenient and fast. The leaves retain their colour and flavour, as well as most of their nutritional value. Indeed, freezing is an ideal choice for preserving delicate herbs such as parsley, basil, tarragon and chives Fresh, chopped leaves can simply be packed into plastic bags and labelled before frozen. Herbs can last as long as a year in the freezer. Alternatively, put finely chopped leaves into ice-cube trays and top off with water. An average cube holds 15 mL (1 tbsp) of chopped leaves and 15 mL (1 tbsp) of water. Flowers and leaves such as mint are particularly attractive frozen individually in ice cubes for drinks. Use as you would fresh herbs.

Dry or Freeze? Freeman Herbs shares the best methods for preserving some of your favourite herbs.

Basil

Bay

Dill

Oregano

Rosemary

Sage

Freeze leaves whole or chopped in small sealable bags, laid flat

Dry seeds, freeze leaves

Dry on stem, pull off for storage

Tarragon

Best fresh, but leaves can be frozen on the stem

Parsley

Freeze leaves; Italian parsley is better for this

32 | GoodLife • May - June 2016

Dry

Dry leaves while still green

Dry leaves whole on or off stem, pull off for storage

Thyme

Dry or freeze whole stem segments

Chives

Best fresh, but can be frozen; snip into pieces first

yorkregion.com/goodlife | 33

in the kitchen|Inspire Restaurant Inspire Restaurant chefs and co-owners John Hoy Ouk and Carlton Chung.

inspired cuisine B Y S UE K A NHA I | PHOTOGR APHY B Y NAOM I HILTZ

34 | GoodLife â&#x20AC;˘ May - June 2016

Inspire Restaurant is where creativity reigns. Some describe it as a little bit of downtown uptown. Others think it has a Vancouver vibe.

What diners definitely agree on is the quality and inventiveness of the food. Chefs and coowners Carlton Chung, 30, and John Hoy Ouk, 44, excel at the mash-up, playing with Asian and Indian flavours and putting a modern fusion twist on dishes we all know and love. Here, in addition to crave-worthy burgers, gourmet salads and sandwiches and a killer brunch, you’ll find treasures like a salmon poke taco bowl, butter chicken serpentini, udon carbonara, Indonesian chicken rendang, even Inspire’s own version of a luau. The restaurant opened in June 2014 and was immediately welcomed. “It’s been received really well,” says Hoy Ouk. “We’ve been very fortunate that we’ve had a lot

of the neighbourhood clientele base spread the word for us; they keep bringing different people in. It’s the snowball effect.” “So far, God’s blessed us,” agrees Chung, “but in the same breath, we have to uphold our end, too. We’ve got to keep reaching a standard, never getting too comfortable.” The dining room is long and thin with an open kitchen. Intimate and cosy, it features warm, natural wood and original art. The restaurant seats 37 comfortably. They also do private parties and can accommodate twice the official seating capacity for stand-up affairs. They have already hosted a wedding on site, with the pretty enclave at the entrance serving as the altar.

Chung’s only caveat? You can’t mind the noise of the kitchen. “I think it’s therapeutic. You hear the stress of the daily grind, the pots and pans, forks dropping, glasses breaking. It’s all part of the ambience,” he says. Both chefs started in the industry at a very young age. They’ve known each other now for 11 years. Chung describes a grace-under-fire atmosphere, acknowledging the stress of running a busy kitchen, but clearly thriving under that same pressure. “We work well together as in we know what we want,” he says of their dynamic. “There’s no perfect energy, but as long as the common goal is the same, that’s the best chemistry. If everything was so comfortable then it wouldn’t be fun.” »

yorkregion.com/goodlife | 35

in the kitchen|Inspire Restaurant

Both are quick to credit their moms as their biggest culinary influences. Chung, born in Calcutta, came to Canada at the age of 10. India is all about street vendors, he says, and they take their food seriously. Despite limited ingredients and resources, they’re able to serve 100 guests. “To me that’s a greater influence than any fivestar restaurant chef because they have everything they could possibly need: all the equipment, the highest buying power.” Those street food dishes and his mom’s cooking remain his favourite. Hoy Ouk was born in Cambodia. “Our family was fortunate enough to get sponsored to come to Canada,” he says. “Growing up I was always in the kitchen helping out my mom. She passed on the knowledge of what each type of cuisine is, cooking Thai, Vietnamese and Cambodian food, so I had that as an example.” When he came here at the age of eight, he was exposed to Western food. The kitchen is where the two bring their many influences together. “I want our ideas to be organic,” says Chung. “A lot of dishes from our menu are from what we’ve seen back home, obviously prepared with higher priced ingredients.” Chung has an art background and it shows in the gorgeous presentation, as well as his thoughtful restaurant art. Devoted customers are rewarded for their return visits with surprises in both the décor and the food. The pair tweaks the menu every two to three weeks. “It’s forever changing,” says Hoy Ouk. “I think that’s the one thing that’s best about this place—it will always be in constant flux, constant change. When customers come in, there’s always something different.” Chung and Hoy Ouk are close to their parents and want very much to thank their families and friends, who have supported them from the beginning.

BANANA LEAF SALMON WITH CITRUS BEURRE BLANC SAUCE INGREDIENTS

METHOD

175 g (6 oz) salmon

To make the sauce, sauté shallots and garlic with a bit of oil in a saucepan, until translucent. Add wine and reduce by three-quarters. Add citrus juices reduce by three-quarters. Add lime leaf. Remove from heat and slowly whisk in butter until sauce reaches desirable consistency. Season with honey, salt and pepper to taste. Season salmon with salt and pepper. In a high heat frying pan, place fish skin side down and sear for a minute on each side. Remove from heat. Place salmon skin side down onto the banana leaf, add about 15 mL (1 tbsp) of sauce and wrap the fish. Place fish into oven at 425 F for about 8 minutes for medium doneness, or until desired doneness. Remove salmon from oven and let rest for 2-3 minutes. Open and enjoy.

banana leaf

SAUCE juice of one lemon juice of one lime juice of one grapefruit juice of one orange 5 lime leafs, finely chopped butter, cold, diced, to taste honey, to taste 5 mL (1 tsp) garlic, minced

Inspire Restaurant 144 Main St. N., Markham 905-554-2889 inspirerestaurant.com

36 | GoodLife • May - June 2016

15 mL (1 tbsp) shallots, chopped 250 mL (1 cup) white wine salt and pepper to taste

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food|community supported agriculture

f o x o B

s s e n d o o G

A growing interest in the local food movement prompts the growth of farm share boxes, for goodness sake B Y FI NA S CROP P O

When Stephanie White and her family moved north from Toronto two years ago, she wanted to embrace a healthier lifestyle, so she began to shop at her local farm for fresh produce. After weeks of buying fruits and vegetables from the market at Round the Bend Farm in Kettleby, she learned about its CSA (Community Supported Agriculture) farm box program and readily signed up to get a share of crops over 22 weeks. She’s among the thousands of other York Region residents who are choosing to support sustainable agriculture and eat with the local growing season by ordering a weekly share box. “We love the idea of having freshly

38 | GoodLife • May - June 2016

picked, in-season vegetables and fruit,” says White. “It’s like a surprise every week to find out what goodies are in the box.” But you don’t need to move to the country to get a taste of that weekly farm-fresh produce within hours of being harvested. Dozens of farms in York Region and surrounding areas like Round the Bend are offering what’s referred to as “farm share” or CSA box, delivered to your doorstep or ready for pick-up over a 20-plus week period starting in mid-June. Here’s how it works: Members register with a participating farm and pay a onetime fee to get a box of just-picked fruits and vegetables from the local farm. They choose

from a variety of box sizes and types—the amount and variety of crops, costs, time period and delivery arrangement of boxes vary from farm to farm. Members enjoy the weekly bounty with their families or share it with friends, family or neighbours. “Farm shares are a great way for consumers to get to know their Ontario farmers,” says Kelly Daynard, communications manager with Farm & Food Care Ontario, an organization that represents farm families and associated agribusinesses in Ontario. “They become more familiar with the diversity of the amazing produce available right here at home, especially things you wouldn’t necessarily see in grocery stores.” »

yorkregion.com/goodlife | 39

food|community supported agriculture The Harvest Share Food Box program at Carron Farms in Bradford, for example, offers a personal size with seven to eight items a week, while its family size box contains 10 to 12 items. Wondering what to do with garlic scapes in your box? No worries, each box typically includes a recipe, in particular for those not-so-familiar vegetables. “The best part about the program is the variety and quality of the produce we have to offer,” says Lesley Martin, Carron Farms’ food box co-ordinator. “It really allows us to see what Ontario has to offer in terms of variety. We feel we are special because we partner with the best farmers in the province to source the best produce.” At Round the Bend, owner Sue Feddema says she likes giving members of the farm share boxes a few surprises from time to time. “Our bins are heavy, fresh, diverse and give you a little of what you may not know about,” says Feddema. This year, members will see artichokes—a first in the bins—along with okra, tomatillo, romanesco broccoli, orange watermelon and every colour of pepper, from purple to brown. Returning members will get a hanging strawberry plant and members will try their own green thumb at nurturing a seven-herb potted plant. Partnerships with other local farmers are also typical. For example, peaches, nectarines, concord grapes and plums come from a farmer in Niagara and mushrooms are sourced from a farm in Mount Albert, says Feddema. Variety isn’t the only incentive to order a box. “The size of the produce is so much larger than in grocery stores,” adds White. “You can’t beat the flavours and freshness. Some weeks were harder to finish all of the produce, but my relatives and friends didn’t mind getting the overflow from our boxes!”

40 | GoodLife • May - June 2016

The popularity of the CSA program at Round the Bend has grown considerably over its four years in operation, and this year it expects about 300 registrations. Feddema says they’re ready to meet the demand and more. Husband Brian, along with Sue and staff, will be busy planning, seeding and planting up to 8,000 plants a week over 30 acres from May to July. Carron Farms has seen a similar growth over the past six years of their Harvest Share Food Box from 95 boxes when the program first started in 2010 to 525 boxes a week going out to households last year. Daynard says the practice of CSA farming is growing in part because Ontario consumers want to know more about where their food comes from. “In Ontario, specifically, we have a province that has less than 2 per cent of farmers—98 per cent are relying on food prepared by only 2 per cent.” Feddema agrees. “People are removed from agriculture and where their food comes from. It used to be that you can go to grandma’s farm, but you can’t do that anymore. So, if you want to see where asparagus grows, I’ll point you in that direction—it’s all part of knowing your farmer.” It’s programs like CSA farm shares that help farmers like her better connect with customers, says Feddema. “One CSA customer said it best, ‘I know my dentist, I know my doctor and now I know my farmer.’ It’s perfect, and it makes you feel good because customers want to come to know you.” For a map of farms offering CSA programs, visit csafarms.ca.

Sample

farm share boxes A personal size box in July from Carron Farms may include: strawberries (quart), new potatoes (quart), spinach, garlic scapes, beefsteak tomatoes, broccoli, yellow peppers During the summer and into the fall, produce variety at Round the Bend includes: green and yellow beans, beets, carrots, beefsteak heritage tomatoes, yellow and red cherry tomatoes, green onions, romaine lettuce, spanish onions, sweet corn, white and red potatoes, English cucumbers, garlic, broccoli, cauliflower and zucchini. Fruits available are strawberries, blueberries, apples, plums, peaches, nectarines, pears, watermelon and cantaloupe.

TIP

For hotter salsa, leave in the seeds and pith of jalapeno.

SALSA VERDE (GREEN TOMATILLO SALSA) Courtesy Round the Bend Farm Makes about 1 cup

KOHLRABI CARROT FRITTERS WITH AVOCADO CREAM SAUCE

INGREDIENTS

METHOD

5 to 6 medium tomatillos, husked and rinsed

2 kohlrabi

1 jalapeno, seeds and pith removed, minced

1 carrot

2 cloves garlic, roasted in oven with skin on

1 egg

scant 60 mL (1/4 cup) onion, finely chopped

1 mL (1/4 tsp) kosher salt

salt

1 mL (1/4 tsp) cayenne

METHOD

125 mL (1/2 cup) grapeseed or vegetable oil (enough for 1/2-cm (1/4-inch) depth in a large skillet)

Remove leaves from kohlrabi and peel. Peel carrot. Shred vegetables in a food processor or by hand using a grater. Squeeze shredded vegetables in a clean tea towel (or with your hands) to remove moisture, then add to a medium bowl with egg, salt and cayenne. Mix to combine. Heat oil in large skillet over medium heat. Place small patties of fritter mixture into oil. Fry on one side until browned, then turn. Remove to paper towel-lined plate. In a small bowl, combine avocado, yogurt, lemon juice and 1 mL salt. Serve fritters with avocado cream and sliced green onions.

RAW VERSION Roughly chop tomatillos and jalapeno. Remove skin from garlic. In a blender or food processor, combine tomatillos, jalapeno, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to remove excess moisture. Stir into salsa and season with salt. ROASTED VERSION Roast tomatillos and jalapeno on a baking sheet 10 cm (4 inches) below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip and roast the other side. In a blender or food processor, combine tomatillos, jalapeno, juice from baking sheet, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to remove excess moisture. Stir into salsa and season with salt.

1/2 avocado 60 mL (1/4 cup) plain yogurt juice from 1/2 lemon

Courtesy Round the Bend Farm Makes 8 fritters

1 mL (1/4) tsp kosher salt green onions

yorkregion.com/goodlife | 41

food|community supported agriculture RAW BEET SALAD WITH APPLES, CARROTS AND MINT INGREDIENTS 2 large beets, scrubbed cleaned and pealed 1 large carrot (or 2 small)

GARLIC SCAPE TART

1 large apple

Courtesy Carron Farms

30-55 grams (1-2 oz) sheep’s milk feta (optional)

INGREDIENTS 1 pie shell (homemade or purchased)

Courtesy Round the Bend Farm Makes 4 servings

DRESSING 125 mL (1/2 cup) apple cider vinegar 60 mL (1/4 cup) mild olive oil salt and pepper to taste

60 mL (1/4 cup) mint, finely minced

60 mL (1/4 cup) sunflower on pumpkin seeds (optional)

250 mL (1 cup) thinly sliced scapes 2 large eggs 250 mL (1 cup) ricotta 5 mL (1 tsp) thyme

METHOD Heat oven to 375 F. Toast seeds on a dry baking sheets, until fragrant and golden, about 15 minutes. Grate beets, carrots and apple into large bowl. Add minced mint, cider vinegar and olive oil. Toss well. Let sit in refrigerator 15-30 minutes. Toss again, tops with seeds and feta (if using) and serve.

2 mL (1/2 tsp) lemon zest 2 mL (1/2 tsp) salt 1 mL (1/4 tsp) pepper

METHOD Heat oven to 350 F. Line a pie shell with parchment (and pie weights if you have) and bake for 10 minutes. Remove pie weights and bake another 5 minutes. (If you don’t have weights, bake 15 minutes.) Place scapes, ricotta, eggs, thyme, lemon zest and salt and pepper in a bowl and mix until well combined. Pour into prepared pie shell and bake for 30 minutes. Cool before serving.

CELERY ROOT AND PEAR SOUP Courtesy Carron Farms

INGREDIENTS 45 mL (3 tbsp) butter 1 large leek (white part only), chopped 1 large onion, chopped 700 g (1.5 lb) celeriac root, peeled and cut in 2-cm (1/2-inch) cubes 1 medium yellow-fleshed potato, peeled and cut in 2-cm (1/2-inch) cubes 2 ripe pears, peeled, cored and diced 5 mL (1 tsp) thyme leaves (fresh or dried) 1 L (4 cups) vegetable or chicken stock 125-250 mL (1/2-1 cup) light cream or milk 5 mL (1 tsp) salt 2 mL (1/2 tsp) freshly ground pepper pinch of nutmeg

42 | GoodLife • May - June 2016

METHOD In large saucepan, melt butter over medium heat. Add leeks, onion, celeriac root and potato. Cook about 10 minutes stirring often, until onions are translucent. Do not brown. Stir in pears and thyme and cook 5 minutes more. Add stock, bring to boil then reduce heat to medium. Cover and simmer 25 minutes or until vegetables and pear are tender, stirring occasionally. Remove from heat and cool slightly. Purée with hand-held immersion blender or transfer to blender in batches. Return soup to pot and stir in cream or more stock to desired thickness. Season to taste with salt, pepper and nutmeg.

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vintages

BREAK OUT OF YOUR WINE RUT MAYBE YOU’LL FIND A NEW FAVOURITE BY MICHAEL PINKUS One of the great things about wine is the chance for exploration—getting out of a rut and trying something completely new. Some of us find ourselves lulled into continuously buying the same wine time and time again, or we are fearful that we “know nothing about wine” and, therefore, we should stick with something safe. I hate to say it, but that’s a very “Molson-and-Labatt” attitude and it is something we Canadians developed throughout years of living with the beer giants. Let me explain. Most of us grew up either drinking products made by one of the big Canadian breweries and it was only the “cool kids” that branched out with a Moosehead or Creemore. But these days there’s a beer revolution going on and people aren’t happy drinking the same-old, same-old. Craft beer is huge and it seems you can’t walk into a bar or restaurant these days without seeing a new name on one of the taps. The same can be said for wine and wine drinkers. Although this revolution has been going on a lot longer, it’s taken some time for us to catch up with it. Let’s face it, the LCBO isn’t exactly a leader in this department—and who can really blame it? It buys for an entire province and it’s only a small minority that wants to try something new. But if that minority turned into a majority, then we’d be seeing all kinds of interesting wines and regions coming out all the time. So I say, get out of your wine rut and try something you’re not completely comfortable with or that you’ve never even heard of before. Who knows? Maybe you’ll find your next favourite. Michael Pinkus is a multi-award-winning wine writer, past-president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events app. You can find him at michaelpinkuswinereview.com.

44 | GoodLife • May - June 2016

1 Antu 2014 Syrah Chile | $17.95 | LCBO#675371

3 La Braccesca 2012 Vino Nobilie di Montepulciano Italy | $24.95 | LCBO#566216

Years ago, I was a fan of the Antu Syrah from Montgras, but it kind of lost its way the past few vintages. I’m happy to report that it’s back and better than ever: roasted coffee, mocha, black pepper, spiced-raspberry and, above all, a nice meatiness that makes it a perfect barbecue red to have on hand all summer long at a price you can buy ... by the case.

La Braccesca is the property owned by Antinori in Montepulciano. It is a blend of 90 per cent Sangiovese (the grape responsible for Chianti) and 10 per cent Merlot (added to round out the edges). The result is a lush, black, fruited wine, full of blackberry, black cherry, cassis with a smoky/spicy finish with good acidity that will pair well with meats.

★ ★ ★ ★+

★★★★

4 Tulip 2014 Just Cabernet Sauvignon Israel | $29.95 | LCBO#440420

2 Tommasi 2013 Masseria Surani Heracles Primitivo Italy | $17.95 | LCBO#434274 Primitivo is the grape that became Zinfandel once it crossed the Atlantic and was planted in California. Tommasi has created the Italian version of Zin—with all its rich plum, black cherry and mocha goodness—while adding an Italian twist of a little black licorice. There’s even some lovely white and black pepper on the spicy finish. At $18, you’d be hard pressed to find one of this quality from California. ★★★★

Cabernet Sauvignon is the kind of grape I would expect to flourish in the hot terrain of Israel and this wine does not disappoint: fruit forward with red and black fruit, hints of vanilla and a lovely spiced finish. ★ ★ ★ ★+

5 Ad Lib 2014 Hen & Chicken Chardonnay Australia | $19.95 | LCBO#297697 Australia is not my usual go-to place for Chardonnay, but this one has found a nice balance of fruit, oak and weight in the mouth: peach and apple kick things off, adding vanilla and a touch of floral before ending with a delightful creamy sensation.

1 2

★★★★

4 5

on tap

SUMMER SESSIONS Warmer weather means more time outside on the deck and patio. Thankfully there’s a class of beer that won’t punish you for staying out a little longer. BY RO B I N L E BLA NC

ith the warmer weather finally here (knock on wood), I’m spending a lot more of my time on the porch at the cottage and, as I always do at this time of year, finding that my tastes are going more toward session beers. Now, when I say “session beers,” I’m not referring to beers that you can have at Session Toronto, the much-anticipated beer festival happening at Dundas Square on June 11. While those are fantastic beers to look forward to, in this instance, I’m talking about the class of beers you can pick up at the store and enjoy at home. To be called “session”, a beer has to follow one simple guideline: be at or below 4.5 per cent ABV – just low enough in alcohol that you can enjoy several of them in a drinking “session”, as it were. It may initially sound odd to give lower-alcohol beers a distinction like that, but with more and more breweries making some beers that – while fantastic in flavour – can start at 8.0 per cent ABV and go all the way up to 15 per cent, it’s good to know that there’s a selection out there that won’t skimp on flavour ... and ensure you can walk away after one or three cold ones. When you see a beer with “session” in its name, you can be sure that you’re in for a beer that won’t lead to a headache afterwards. While session beers aren’t a new class, the past two years have seen a fantastic rise in demand for them, with plenty of Ontario breweries coming out with their own easy drinking beverages.

LITTLE NORWAY PALE LAGER Sawdust City Brewing Co. ABV: 4.5% In 1942, at the height of the World War, the Royal Norwegian Air Force moved its “Little Norway” training facility from Toronto to the Muskoka Airfield near Gravenhurst. From then until the remainder of the war, the town was host to thousands of Norwegian pilots honing their skills. This pale lager, a collaboration between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and present friendship of two nations. This very light-bodied beer — only available in select bars, at the brewery itself and in select stores in Norway — has distinct grain character with a delicate grassiness and crisp, dry finish.

DETOUR SESSION IPA Muskoka Brewery ABV: 4.3% LCBO#: 404368 (single) 404335 (six pack) Muskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to certain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the first intensely flavoured IPAs when the province was just waking up to the style. Similarly, Detour was one of the first beers in Ontario to be marketed as a Session IPA before the craze really started kicking off. Detour is both adventurously hopped and one of the more accessible beers for newcomers in Muskoka Brewery’s catalogue. Expect notes of lemon, grapefruit and pine with a grassy finish in this lovely porch sipper.

POMPOUS ASS ENGLISH ALE Great Lakes Brewery ABV: 4.2% LCBO#: 408054 It’s important to note that session beers aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and a bit heavier as well. A prime example of this is Great Lakes Brewery’s own yearround favourite, Pompous Ass English Ale. Pouring a deep hazy amber and giving off an aroma showcasing roasted coffee notes, expect lovely flavours of bread pudding, caramel and stone fruits in a medium body. STATE OF MIND SESSION IPA Collective Arts Brewing Ltd. ABV: 4.4% LCBO# 420034 Collective Arts is one of Ontario’s most memorable breweries due in no small part to the vibrant, consistently changing artwork that adorns its bottles. But while the bottle designs by local artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition to Ontario’s selection of Session IPAs, with pineapple and orange balancing nicely with a mild bitterness. Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the co-author of The Ontario Craft Beer Guide, which is now available.

yorkregion.com/goodlife | 45

events

THINGS to DO

Unionville Festival June 4 and 5 Main Street Unionville This annual event features a parade, music on the street, fireworks, shopping, food, arts, children’s events, activities to promote health and more. The Unionville Festival was founded in 1970 to protect this unique heritage village from imminent destruction. The village is now an official Heritage Conservation District for everyone to enjoy and a wonderful place to stroll, shop, dine, listen to music and meet with friends. Information: unionvillefestival.com

Mill Pond Splash Eco Festival June 5 Mill Pond Park, Richmond Hill Take in a wide range of free environmental education and engagement activities, including children’s games and activities, native wildlife shows, eco-friendly crafts, guided nature walks, local food vendors and live music. Information: millpondsplash.ca

All the Way: A Tribute to Frank Sinatra June 9 Richmond Hill Centre for the Performing Arts Enjoy an evening of music celebrating 100 years of Old Blue Eyes. This magical night will transport you back to the Rat Pack era for a night of fun, swing and ring-a-ding-ding. Information: rhcentre.ca

Learn to Hike June 4 York Regional Forest, Porrit Tract, Whitchurch- Stouffville Hiking can be fun and enjoyable for the whole family. Learn how to stay safe and comfortable while hiking in the forest. Find out how easy and fun a hike can be for the whole family. Registration required. Information: york.ca/forestevents

Doors Open Whitchurch-Stouffville June 4 Various locations Spend the day exploring the heritage, culture and the community of Whitchurch-Stouffville. Each attraction will offer a unique experience. Participate in behind-the-scenes tours, activities and more. Information: doorsopenws.ca

46 | GoodLife • May - June 2016

Jason Wilson

Patio Summer Series: Jason Wilson and the Perennials June 25 19 on the Park, Stouffville Jason Wilson’s music has been described as reggae-impressionism, jazzy-reggae or even post-reggae. While none of these quite cover it, Wilson’s art is, nevertheless, truly unique, combining reggae with the improvisational sensibility of jazz, layered with the storytelling quality of the Scottish folk tradition. Information: nineteenonthepark.com

9 Markham Village Music Festival

Markham Village Music Festival June 17 and 18 Main Street Markham Join the nearly 20,000 music-lovers for this popular two-day event. Confirmed acts for this year include The Mayflys Landing, Mumbai Standstill, Jenn Fiorentino, Los Moralitos, What About Bob and the Markham Concert Band. Information: markhamfestival.com

7 Mill Pond Splash Eco Festival

in your community

Last Night at the Proms June 19 Richmond Hill Centre for the Performing Arts Joined by one of the best choirs in the land, Richmond Hill Philharmonic Orchestra offers a new docket of symphonic delicacies to complement the standard “proms” repertoire, all with a twist. Enthusiastic audiences continue the tradition of flag waving, singing, horn blowing and celebrating music that brings an exhilarating conclusion to the RHPO season. Information: rhcentre.ca

Taste of Asia June 25 and 26 Kennedy Road and Steeles Avenue, Markham An annual multicultural event hosted by the Federation of Chinese Canadians in Markham, the Association of Progressive Muslims of Ontario and the City of Markham, Taste of Asia provides a platform for the community to promote the multicultural mosaic of Canada and create harmony among various cultural groups through an event that fostered mutual respect and co-operation. The event features non-stop multicultural performances and street vendor booths operated by different cultural groups. Information: taste-of-asia.ca Taste of Asia

Walk Through

Confessions of a Fairy’s Daughter June 30 19 on the Park, Stouffville Based on her bestselling memoir, Alison Wearing’s Confessions of a Fairy’s Daughter tells the story of growing up with a gay father in the 1980s.Woven through music and imagery, the comic monologue moves from Alison’s carefree childhood to the moment she learned, at age 12, that her family was more complex than she had thought. Balancing intimacy, history and downright hilarity, this is a captivating tale of family life: deliciously imperfect, riotously challenging and full of great lessons in love. Information: nineteenonthepark.com

Whitchurch-Stouffville Strawberry Festival

Whitchurch-Stouffville Strawberry Festival June 30 to July 3 Stouffville Memorial Park This popular event offers a street market featuring more than 250 artisans, crafters and merchants, musical performers, family-friendly fun, Canada Day fireworks and, of course, some sweet treats. Information: strawberryfestival.ca

Unionville Canada Day Celebration July 1 Main Street Unionville Celebrate Canada Day with a fireworks display and music by Kindred Spirits Orchestra, featuring Nielsen’s Helios Overture and Concerto for flute and orchestra, Brahms’ Academic Festival Overture, Dvorak’s Violin Concerto in A minor, Glinka’s Overture to Rusian and Ludmila and Tchaikovsky’s Solemn Overture The Year 1812. Information: ksorchestra.ca

Patio Summer Series: Ian Kelly July 15 19 on the Park, Stouffvillle Montreal singer-songwriter Ian Kelly started singing in cover bands at 13. It wasn’t long before he learned to play guitar and started to create his own musical world. A self-taught musician and producer, Kelly released his fifth album, Superfolk, in March. Information: nineteenonthepark.com

Ragtime the Musical July 14 to 17 Richmond Hill Centre for the Performing Arts Wavestage Theatre Company presents the story of an upper-class wife, a determined Jewish immigrant and a daring young Harlem musician, who are united by a desire and belief in a brighter tomorrow. Their compelling stories are set to a Tony Award-winning score by Stephen Flaherty and Lynn Ahrens. A timeless celebration of life. Information: rhcentre.ca

Main Street Markham Farmers Market Saturdays, May 7 to October 8 A Markham tradition, this charming market features organically grown vegetables and fruit, as well as baked goods, preserves, flowers and more. Information: mainstreetmarkham.com

Stiver Mill Farmers Market Sundays, June 26 to October 9

Unionville Pick up seasonal produce and more at this market held inside and on the grounds of the restored Stiver Mill. Information: unionvillestivermillmarket.com

With Comfort. We’ll help put you on your feet again!

State of the art custom orthotics Laser Treatment for fungal nails Shockwave for Plantar Fasciitis (heel pain) Ultrasound & Magnetic Pulse for injuries Ingrown and painful toenails Bunion and hammertoe surgery Diabetic foot care

For appointment call us at 905-470-2440 or visit us at markhampodiatry.com

Garden in White Dinner Party July 9 Varley Art Gallery, Unionville Guests dressed in white will enjoy this summer evening of music, wine and dinner held in the beautiful gardens of the McKay Art Centre. Funds raised go to the Varley-McKay Art Foundation of Markham to support the Varley Art Gallery’s programs and art acquisitions. Information: visitthevarley.com

Your Life

Stiver Mill Farmers Market

online

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

4997 Hwy 7. Unit 5. Markham Mews Plaza yorkregion.com/goodlife | 47

portfolio|Adrienne Kakoullis

Astar

BEHIND theSCENES

48 | GoodLife • May - June 2016

B Y DAV ID LI Richmond Hill native Adrienne Kakoullis is grateful to be living out her dream in a career that immerses her in all things music, culture and entertainment. As vice-president of Holmes PR, Kakoullis manages the public relations for some of Canada’s most notable cultural events, including the Juno Awards and Canada’s Walk of Fame. Taking a moment to reflect on her journey, Kakoullis says her success today is rooted in her childhood love and appreciation for music and the arts. “My father is a musician and I grew up with him practising his music in the basement…. The sound would come up from the vents straight to my bedroom,” she recalls. “I liked the idea of creating a sound for an audience that they

would enjoy,” she continues. “And when I was nine or 10, I started off at the Royal Conservatory of Music with singing lessons in opera and classical music.” However, by the time she reached high school, Kakoullis had decided she would not pursue a career as a professional musician. “I guess it was because, at that age, I wasn’t confident with always being in the spotlight, which you have to be if you’re going to be a great singer,” she explains. But she didn’t have another career path in mind either. “When I went to school, I felt like I had to finish it to just get it done,” says the former St. Roberts Catholic High School student. “Even after I graduated from high school, I really didn’t know what I wanted to do.” She dabbled in real estate as well as travel and tourism before a conversation with a friend sparked her interest in PR and she decided to enroll in a three-year diploma program at Humber College. With a bit of persistence (her original placement was with a pharmaceutical company), she landed an internship with CTV’s Discovery Channel. “I pushed to get a job in the entertainment industry with the Discovery Channel because that’s what I truly wanted—I guess in many ways since I was nine,” she says. During her internship, Kakoullis would show up hours prior to her shift to get a head start on the day’s assignments. Her dedication was rewarded when she landed a full-time position as a programming communications co-ordinator in January 2003. That same year, she volunteered at the Juno Awards. She couldn’t have known at the time that the volunteer assignment would lay the foundation for her role with Holmes PR. “I first met Adrienne in 2003 at the Juno Awards in Ottawa and I was impressed with her work ethic and her passion—and nine months later I hired her,” says Katherine Holmes, who founded Holmes PR in 1988 and has grown the company into one of Canada’s most respected public relations firms. “You have to have a passion for the work that you do and it’s easy to see that Adrienne has that for music, entertainment and culture.... So she comes from that passion and then layered on top of that is her unique ability as a PR professional.” Today, with over 13 years of industry experience under her belt, Kakoullis is a savvy execu-

tive entrusted to manage high profile accounts. “Adrienne is our vice-president and she’s gotten to that position because she has the knowledge and the ability to see things in many different ways. And I’m impressed by Adrienne’s natural ability to work with people and her ability to build effective relationships,” Holmes says Besides being grateful to have found her calling in a career that keeps her connected to her childhood passions, Kakoullis says she’s stimulated by the variety of challenges that come her way on a daily basis. In addition to managing the public relations for notable Canadian events, Kakoullis also manages Holmes’ U.S.-based AMC network account and works with a number of high-profile television clients during their production phase. “The best part is that every day is different, and sure it could get stressful and intimidating, but I love what I’m doing and I feel like I’m just living the dream,” Kakoullis says. Working closely behind the scenes with some of the most notable Canadians, Kakoullis adds that it’s hard not to be inspired. “One of the clients that I work with is Canada’s Walk of Fame, which really looks at shining the spotlight on Canadians who inspire the next generation. These are people who we look to and say, ‘I’m proud to be Canadian because you are too.’ To hear their stories is inspiring for me also.” Given her own story of success, the VP of Holmes PR was asked for words of wisdom for others looking to find similar success in the industry.

Adrienne Kakoullis at Canada’s Walk of Fame induction ceremony with actors Rachel McAdams and Ryan Reynolds; and with Canadian music legend Burton Cummings.

“Be willing to put yourself out there and have confidence in knowing that even if you make a mistake no one will fault you as long as you’re giving it your best,” Kakoullis replied. “And just be humble when you start out and don’t feel like you’re entitled to anything. Take every opportunity and give it 150 per cent and just make the most of it; because you never know where it could take you.”

yorkregion.com/goodlife | 49

beauty spot

NATURAL BEAUTY Our food isn’t the only thing going organic these days. Thanks to sleek branding, celebrity endorsements and proven formulas, natural beauty products have shed their hempy, homespun health food store image and caught the attention of mainstream consumers. These naturally beautifying all-stars keep their ingredients as close to the earth as possible so you don’t have to put unnecessary chemicals, parabens or additives into your daily hair, makeup and skin routines. Curious where to start? Try any one of these products to kick-start your green beauty awakening this summer.

BY DANIELA DISTEFANO

50 | GoodLife • May - June 2016

Garnier Whole Blends Avocado Oil & Shea Butter Mask $9 | drugstores The recipe for naturally beautiful hair comes from this paraben-free rinse-out mask enriched with ultra-moisturizing natural extracts to replenish and restore hair.

North American Hemp Co. Line Lifting Face Cream $25 | well.ca Organic hemp seed oil has become one of the top trending natural ingredients in skin care for good reason. It absorbs quickly, is made in Canada and repairs and nourishes from environmental exposure to give your firmer and more radiant looking skin.

Jax Coco’s Organic Extra Virgin Centrifuged Coconut Oil $16.50 | amazon.com Coconut oil is the ultimate natural beauty all star, nourishing dry skin, softening cuticles, moisturizing chapped lips and adding shine to dull hair. This one is made from select certified, organic fair-trade coconuts from the Philippines.

Fable Naturals Organic Lip Balm $8 | etsy.com Give your lips the ultimate nourishment and protect them with fair-trade cocoa butter and olive oil. Done with your balm? The Canadian made tube is fully compostable and will degrade in a few weeks in a compost bin.

Juicy Bamboo Natural Facial Cleansing Oil Cloths $15.50 | Hudson’s Bay Traditional cleansing cloths and wipes produce a lot of unnecessary waste, but we’ve found a 100 per cent biodegradable solution. Soaked in organic honey, jojoba oil, sunflower oil and eight essential citrus oils, every box of these non-toxic bamboo cloths will disappear in 90 days if they’re buried in soil. Neat!

Bite Beauty Amuse Bouche Lipstick in Gazpacho $30 | Sephora This ultra-hydrating, high-impact lipstick handcrafted in Toronto means you don’t have to sacrifice performance for lip colour made from nature. Its ingredients are good—and natural—enough for you to eat, without parabens and sulfates. It’s even certified gluten-free.

Consonant DHE Mask $45 | consonantskincare.com Mineral-rich Manicouagan clay from Quebec in this 100 per cent natural mask detoxifies and clarifies skin with the help of willow bark and tea tree extracts. The result is brighter, healthier and younger looking skin from the very first use.

Dr. Roebuck’s Cleanser $23 | Shoppers Drug Mart Reverse free radical damage and help delay your skin’s aging process with this natural cleanser. The six potent antioxidants calm and hydrate skin, plus it’s BPA and paraben-free.

Sun Sense SPF 30 $10 | saje.ca Now is a good time to reintroduce sunscreen into your daily routine and this all-natural SPF 30 formula will provide protection against harmful UVA/UVB rays. It contains titanium dioxide and zinc oxide in a light and smooth lotion base to help prevent sunburn. yorkregion.com/goodlife | 51

golf|fitness

STRENGT AND S B Y CHRI S TRA BE R PHOTOGR APHY B Y NAOMI HI LTZ The late, legendary golf pro, coach and author Harvey Penick defined golf as a game of controlled violence. The golf swing creates great torque on the joints and lower back and demands movement our physiology isn’t designed to perform. Accordingly, when it comes to assuring proficiency and longevity as a golfer, too many amateurs neglect investing in the most important piece of the game’s equipment—their bodies. Personal training specialist Maryse Wood agrees wholeheartedly. The Markham resident and founder of Focused On Fitness is no casual observer of the aches, pains and injuries an ill-prepared golfer can suffer. Multi-certified in fitness disciplines, including nutrition, wellness, older adults, back health and stretching, the lithe instructor and her professionals are in their second year operating fitness boot camps at Angus Glen Golf Club, host course to a pair of recent Canadian Open Championships and the 2015 PanAm golf games. In addition to group and personal training, Wood and company lead yoga classes and provide nutritional advice at the spacious Markham studio. Sport clients include hockey and soccer teams. Increasingly, more golfers are becoming clients, availing themselves of her “patient and realistic” methodologies and belief that fitness is an “evolving lifestyle journey.” Wood subscribes to the notion that a fit golfer will play better, avoid injury and enjoy the game more. She also applauds this generation of professional golfers’ commitment to adding a serious fitness regime to their arsenal, a trend she attributes to iconic champion Tiger Woods. “Tiger, in my humble opinion, was the first to portray golfers as athletes,” she says of the former world No. 1’s lean, muscular physique. “Most amateurs just want to hit golf balls. We want to help change that.” Conventional wisdom, including that from Hank Haney, swing coach to numerous PGA stars, suggests that physical conditioning involves four key elements: warming up properly before a round; building strength, speed and stability; being able to make a full swing

52 | GoodLife • May - June 2016

GTH D STAMINA Physical and mental fitness will improve your game and coiling properly; and having the stamina to stay physically and mentally strong for 18 holes. If you’ve been sedentary, it’s a good idea to get a doctor’s green light before embarking on any new exertion. Before you start to sweat, Wood will conduct a consultation, including an assessment of your health history, illnesses and injuries. You’ll also have a fitness evaluation that informs the trainers about your strength, balance and any back or core issues. Increasing strength and flexibility are major components of the training. Exercises will focus on your core, from chin to hips and front to back, Wood says, noting that core strength shouldn’t be confused with simply having six-pack abs. Because a fluid swing requires upper rotation, you’ll centre on getting more power and movement from what she defines as the “shoulder girdle.” “We also work on leg strength and the stabilizing muscles that assist in balance, agility, rotation and flexibility from the hips up,” she says. A solid option at Focused on Fitness is yoga. Wood recommends the centuries old practice to all athletes for its physical and mental benefits. Yoga is particularly valuable for golfers because of the mindfulness it develops. “Golf is a head game,” she explains. “The most important area in all sports is the six inches between your ears. You’ve heard about athletes being in the zone. It’s real. “Mindfulness is mental focus. It’s what makes great athletes. If you can’t control

your thoughts, it can make or break you.” Wood contends the brain can be developed and strengthened like a muscle. Yoga can give you mental and intellectual discipline. “The body can achieve what the mind controls,” she says. “Through breathing and focus, you can literally keep your head in the game. I’ve seen people come off the golf course quite angry. Yoga can help turn that around.” Wood is also certified to consult on the care and feeding of athletes on and off the field of play. A healthy diet should be part of everyone’s life. Golfers specifically should heed her advice before and during a round. “Golf’s a long game in the elements,” she says. “Hydration is essential to maintain concentration and avoid the risk of injury.” Before teeing off, you should load up on three dietary elements: Carbohydrates, in the form of fruits and vegetables, will provide sustained energy. Proteins from foods such as nuts keep muscles fed and strong. Good fats, including omegas, lubricate joints and muscles for flexibility. Drink a bottle of water per hour on the course even in cooler weather. Hydration is even more important if you drink alcohol or caffeinated beverages. After the round, enjoy a balanced meal to replenish and reinvigorate. Wood is also available for professional warm-ups at corporate golf events. Ten minutes before tee time, you’re put through the paces with stretches that promote circulation and flexibility. “It’s also a great ice breaker,” she says.

Golf fitness 101

To get you on the road to a fitter game, Maryse Wood offers three exercises. Planks

From the floor, hold your yourself in a push-up position, with arms extended, keep your body straight and hold for 30 to 90 seconds. Great for the core.

The wood chop

In a standing position, feet hip width apart, with or without a light weight, reach high to the right and rotate carefully down to the left. Do 10 reps and repeat in the opposite direction. Good for the shoulders and upper body strength.

Straight leg bicycle

On your back with legs and arms extended and holding a medicine ball, lift your left leg to 90 degrees and reach for the outside ankle with the ball. Alternate sides, repeating 10 to 15 times per side.

yorkregion.com/goodlife | 53

golf|Lebovic Golf Club

Lebovic Golf Club head professional Ken Hamilton and course superintendent Colin Young.

AGAINST T New golf course commun 54 | GoodLife â&#x20AC;˘ May - June 2016

B Y CHRI S TRA BE R PHOTOGR APHY B Y NAOMI HI LTZ

n an era when more golf courses are being bulldozed than built, the new Lebovic Golf Club opening this spring in Aurora is a genuine rarity. Sculpted from 150 acres of rolling Oak Ridges Moraine terrain by virtuoso golf course architect Doug Carrick, the 18-hole, par-70 track meanders through field, forest and ponds on both sides of Leslie Street and eventually an enclave of 75 multi-million dollar luxury homes. As the death knells of long-loved York Region courses—including Aurora’s Highland Gate, Newmarket’s Glenway, Markham’s York Downs and Kleinburg Golf Club—recently tolled, Lebovic Homes broke ground and, seemingly, convention. Long before construction began in 2013 north of Bloomington Road, Carrick walked the property in the mid-1990s. “I was very impressed with the natural rolling character of the land and the secluded tranquil nature,” he says. “My first impressions turned out to be true as the completed golf course still has those qualities.” The early visit and course blueprint was fortuitous. When the developer applied to build the community of mega homes, one Ontario Municipal Board proviso was substantial greenspace. Lebovic complied, underscoring green as the operative word for the uncommon tract of environmentally sensitive acreage. The entire property, golf course and Venetian-style homes, is self-contained with no reliance on rivers, streams or the town for irrigation water, confirmed head professional Ken Hamilton, a PGA of Canada member since 2004. Water will be sourced from rain, winter run-off and treated effluent and collected in catchment basins that do double duty as lined ponds and hazards on the golf course, the Holland Landing resident said. Water on the property will be recycled by an on-site water treatment plant. “It’s a very green operation,” he says, adding the design has earned the facility Audubon Society membership toward eventual certification. Lebovic will be one of the most environmentally responsible golf courses in the GTA, Carrick says.»

THE GRAIN unity a rarity yorkregion.com/goodlife | 55

golf|Lebovic Golf Club

For the winter weary and golf starved, anticipation for first season play is high. The lush championship style course calls for a multitude of risk-reward decisions despite what some might perceive as a benign 6,462 yards from the tips. “There are challenges for novice to accomplished players,” Hamilton warns. “The course feels and plays like 6,800 yards. If you’re a single-digit handicap and play from the black tees, you’ll have to be on your game.” Water comes into play on 10 holes and 72 sand traps await errant shots. Existing mature forest and the addition of 1,000 mixed species trees stand sentry for hooks and slices. The first

56 | GoodLife • May - June 2016

seven tests west of Leslie are open, links-style holes, Hamilton explains. To rescue a ball from the knee-high fescue will require finesse. The 11 east side holes are accessed by a custom-built tunnel under Leslie. The back nine offers players more of a parkland style track with some very big water features, Hamilton says. The signature hole is likely to be the par-4, 453-yard third, Hamilton predicts. A downhill drive to a narrow fairway into the prevailing wind sets up another long shot to a small green guarded by three bunkers and a pond. “It’s a beautiful golf hole,” Hamilton enthuses. “It feels like 500 yards and if you get a par, you’ll have earned it.”

Each of the 18 holes has characteristically Carrick personalities, pleasures and pitfalls. Notable are 14 and 18, a pair of par-4s with water flanking their entire lengths. The No. 1 handicap hole, the 442-yard par-4 seventh is a beast with water policing the left side along the tee shot landing areas. The monstrous par-5 17th has water left and right. “It’s a unique property,” superintendent Colin Young says. Tasked to create and maintain a plush, playable and pliable partnership with the delicate moraine, he studied far afield and brought in hearty and hail grasses. The greens employ pure distinction creeping bent grass, a first for a Canadian putting surface.

Course Language The grand old game of golf is steeped in history, heritage and tradition. Part of its lore is its own language and a lexicon of thousands of golf specific terms. How links literate are you? Ace: A hole in one, when the tee shot goes into the hole. The odds of firing an ace are 15,000 to one. Albatross: A rarity, it’s also known as a double eagle when a player scores three strokes under par on a hole. For example, a 2 on a par 5. Baffy: The original name for a 4-wood. Beach: A sand-filled trap, bunker or hazard on a golf course. Chilli Dip: A miss-hit where the bottom of the club hits the top of the ball making the ball pop up and immediately dip down. Cleek: The early term for a shallow faced iron similar to a modern 2-iron. Dance Floor: Refers to the green or putting surface. When your ball is on the green, “you’re dancing.” Eyes: A long putt that drops into the cup is said have had eyes. Fried Egg: A situation when your ball is half buried in a sand trap. Frog Hair: The fringe surrounding the green that is cut shorter than the fairway but longer than the putting surface. Gimme: A conceded putt and sporting gesture offered when an opponent’s ball is so close to the hole that it’s unlikely it will be missed. Jail: A golfer is said to be in jail when their ball is in an unplayable lie such as rough, water, out of bonds or obstructed behind a tree.

“It’s a dense grass that gives you different stemp (speed) readings,” he says. “We can trim them fast or slow. The greens are fair, but have teeth. They won’t be boring.” The fescue is Big Horn soil guard bunch type grass. He’ll keep in longish and you will be penalized for a stray shot, but you’ll find your ball, Young says. The rough features five different grasses including blue and fescue. Fairways will have plenty of roll. Some of the greens will have false fronts to trick the eye and approach shots. The many bunkers lined with synthetic clay are filled with special white angular quartz sand trucked in from North Bay.

“The traps drain well and that sand doesn’t break down,” Young says. A private club, the first season will be open for public play. Prime time green fees are $125 with a GPS-equipped power cart, water and cooler. After 4 p.m. the rate is $90. Long-term memberships are available. The pre-opening discounted initiation for individuals is $22,500, families $25,000 and corporate $45,000. A 15,000-sq.-ft. clubhouse will be fully functional by 2017.

Leaf Rule: An unofficial and genuinely Canadian decree amongst friends that allows a player to replace a ball without penalty when a shot is lost among autumn leaves. Sand Bagger: An uncomplimentary term for an amateur player who claims a higher than actual handicap for the purpose of gaining advantage during play. Scratch: A skilled golfer who, on average, scores par on 18 holes. Shank: To hit a ball on the extreme heel or toe of a club causing it to fly drastically left or right. Snowman: When a player scores an 8 on a hole. Three Jack: To take 3 putts on a green.

Visit lebovicgolfclub.ca for more information, including advance tee time booking.

Yips: An apparent and sudden inability to putt well from a short distance.

yorkregion.com/goodlife | 57

golf|the golf lounge

Golf Lounge owners Tim Keuna and Jim Chou.

58 | GoodLife â&#x20AC;˘ May - June 2016

Golf the world in your own backyard BY C H R I S TRA BER | PHOTOGR APHY B Y NAOMI HI LTZ

Robert Bilan won’t allow York Region’s dicey weather, marathon winters or the unavailability of tee times to stymie his golf game. In fact, it’s not unusual for the 57-year-old Richmond Hill resident to play Mexico’s Cabo Del Sol in the morning, Pebble Beach in California in the p.m. and a leisurely 18 holes at fabled St. Andrews in Scotland the next day. A golf devotee with the means to test his 10-handicap game on golf’s most hallowed and far-flung grounds? Absolutely, if the game is virtual, indoors and played at The Golf Lounge, a novel venture founded by university pals, Jim Chou and Tim Keuna in 2013. A thrice-weekly patron at the Richmond Hill facility, Bilan indulges his passion whenever fancy strikes, practising every long and short aspect of the game from tee to green. The stateof-the-art simulators with video and weight transfer analysis and swing data capture makes golf as realistic as technologically possible, he enthuses. “With our Canadian winters, this is a great place to keep your off-season game in order,” he says in between shots at the simulated Banff Springs Golf Club in Alberta. “I find it very realistic and the computer tells me with 99.9 per cent accuracy if I’m on. The stats and data offer good feedback. “Besides, it’s fun, keeps you loose, gets you off the couch and it’s cheaper than Florida.” That’s precisely what Chou, a former information technology specialist, and Keuna, a psychologist, envisioned when they created their enterprise comprising five open and two private playing areas, a putting green, a bank of electronic dart boards, club fitting, lessons and a licensed bar. The business partners, who met at Queen’s University in 2003, wanted to create an all-sea-

son, one-stop golf-centric entertainment centre. Their competitive edge, they decided, would be superior technology. The virtual golf simulator market offers 10 different technologies, Chou explains. The duo opted for Canadian supplier, HD Golf. Lounge visitors can select play on the world’s most iconic courses, including Wooden Sticks in Uxbridge. The difference, he said, are the optics and graphics created with real video footage, not animation. “It’s like golfing in a film,” he said of the floorto-ceiling simulator screens. Playing with real golf clubs and balls, computers track shot distance and flight, carry, bounce and roll in addition to swing and ball speed. Further, the system provides detailed data on your launch angle, club path, club face angle, ball spin axis and trajectory. The intelligence is invaluable for weekend warriors and Professional Golf Association of Canada instructors and students who train at the lounge. “You just don’t see those stats and numbers at an outdoor range,” Keuna says. “They help you work on your swing adjustments.” Your virtual round includes play on the greens. Infrared beams on the ceiling and sides triangulate and compute your putt speed and direction. As the genuine golf ball hits the screen, whether shot or putted, virtual reality takes over. Lounge members can keep track of their performance, stats and league tournament scores and even compare their individual club and shot distances against touring male and female professionals. The simulators also serve up numerous fun target games heretofore unavailable or recommended in the real world. The window smash allows you to drive balls at an estate home’s

glass panes. Or, you can fire shots at a tractor driving in a field. There’s even poker and an Xs and Os game. For those seriously looking to improve their golf game, the lounge offers lessons and club fitting. PGA of Canada professional Justin Tomasulo teaches at the Lounge up to five times a week. “I selected the lounge because the technology is among the best available to the general public,” he says of the high-definition video analysis. “It captures your swing path and club face angle at impact. That’s essential to understanding why a ball goes in a certain direction. Interpreting the data helps educate the student. The system is awesome.” Jeff Swain manages a Modern Golf club-fitting satellite facility at the lounge. Using the tracking and swing analysis technology, he employs an ergonomic approach to fitting players with custom clubs. Based on your physicality, strength, height and swing speed and path, he will tailor clubs designed to optimize your game. He will craft clubs from all major brands with prescriptive club heads, lie and loft attached to the all important shafts with correct flex, kick points and composition for your unique swing. The Golf Lounge also organizes kids’ summer camps and hosts numerous corporate events. The private room simulator screens can be used for PowerPoint presentations and when the business meeting is done, participants can play, imbibe and enjoy catered meals.

If you go... Open bay hourly rates range from $35 to $40 per hour. For private rooms, add $10 per 60 minutes. For league, lesson, club fitting and online booking information, visit thegolflounge.ca or call 905762-8883. yorkregion.com/goodlife | 59

travel|Scotland

60 | GoodLife â&#x20AC;˘ May - June 2016

IN THE

BY BART CARD

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travel|Scotland

In August of last year, my only daughter, of six children, got married. True to her character, she opted out of a big wedding at home and decided instead to get married in the Highlands of Scotland with a selection of close family and friends. For any father, the wedding of a daughter is a very special affair. In this case, it was also a great opportunity for a wonderful family vacation. After months of watching her plan, my wife and I travelled on Air Transat to Glasgow where we started our trip. I had never flown Air Transat before, but certainly will again. We flew business class there and option plus on the way home; the seats offered plenty of room and the service was excellent.

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On the majority of my trips, I am spoiled by not needing to plan or arrange anything myself. My transportation, accommodation and activities are all planned for me. I am given an itinerary and off I go. On this trip, I was in charge of my own transportation. I took this as a challenge to find the best and most affordable rental car I could find. After lots of research, I ended up going with Arnold Clark. My wife and I arrived in Glasgow and picked up our rental car, without any issue. From there, we made our way to Edinburgh to spend a day with my daughter and future son-in-law, before heading on to our final destination, Nairn. Since we were in Edinburgh for such a short time, we decided to start the day with a deli-

cious full Scottish breakfast at the Edinburgh Larder, followed by window—and actual— shopping on the Royal Mile. As the capital city of Scotland, Edinburgh is as full of history as it is beauty. Recognized as a UNESCO World Heritage Site, the new and old towns of Edinburgh offer stunning architecture and a rich culture that radiates through the winding cobblestone streets. Both the Edinburgh Fringe Festival and the Royal Edinburgh Military Tattoo were on while we were visiting, making our day of exploring all that much more exciting and colourful. The next day, we made the four-hour drive to Nairn, a small town approximately 10 minutes east of Inverness. As a historical fishing port

and market town, Nairn has a rich history and is surrounded by beautiful country estates. One such estate is Geddes House, our home for the week. With the help of Scotland Tourism Solutions, my daughter found Geddes House on Large Holiday Houses, a website providing quality selfcatering holiday homes throughout Scotland. Geddes House is a traditional Georgian family mansion, sitting on a 1,000-acre estate. The stone home sleeps up to 17 people and is situated on a working family farm. Before our arrival, I arranged with the owner, Elizabeth, to have farm fresh eggs and meat delivered. Both were waiting in the refrigerator when we arrived. Although we left Edinburgh at the same time as my daughter, I made sure that my wife and I were the first to arrive at Geddes. I quickly assessed rooms and made recommendations as guests started arriving. Prior to our departure, my daughter had sent out a detailed itinerary. First thing on the agenda was an evening of cocktails in the billiards room. We spent a wonderful evening eating, drinking and just enjoying each other’s company. We spent the next day at Culloden Moor and the gardens of Cawdor Castle, a late 14th cen-

tury castle made famous by Shakespeare’s Macbeth. On April 16, 1746, the Battle of Culloden was fought to reclaim the throne of Britain. The site is now home to a state-of-the-art interactive visitors centre where you can learn about the history of Culloden before venturing out onto the moor. Although I had been to Culloden in the past, the vastness of the moor and the new centre made it well worth another trip. After a lovely lunch at the centre, we made our way to Cawdor Castle and walked in its wonderful gardens. Cawdor has three distinct gardens: the walled garden, the flower garden and the wild garden. The oldest of these, the walled garden, dates from 1600 and later became a kitchen garden. In early August, the gardens were all in full bloom and were beautifully tended, allowing for some wonderful family photographs. Leaving my family to enjoy the gardens a little longer, I headed back to Geddes House in order to start the afternoon meal. There were a few birthdays during the week while we were there so I acted as chef for the night and cooked a wonderful roast, straight from the pastures of Geddes. After dinner, it was early to bed in preparation for the whisky tour the next day.

To help us get through the day, my wife and daughter were up early making pancakes before a coach and guide from Inverness Tours arrived. As soon as we were on the coach, we knew it was going to be a wonderful day. Our guide was charismatic, knowledgeable and passionate. He even spent some time babysitting my six-month-old grandson so that his mother and father could enjoy a few of the distilleries. We started our day at Glen Grant, then made our way over to Cardhu and finished the day at the Glenlivet distillery. Originally made solely from malted barley, Scotch whisky must be made in a particular manner, specified by law, in order to be called Scotch whisky. Although most Scotch whisky is made in a similar fashion, it was wonderful to visit distilleries that ranged in size and location. The family greatly enjoyed the tasting portion of each tour and everyone arrived home that evening happy and tired. With the wedding just two days away, we spent the next days experiencing the local attractions, including Loch Ness, Urquhart Castle, Fort George and a ride on the historic Strathspey steam train through Cairngorms National Park. »

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travel|Scotland

The afternoon before the ceremony, one of my sons and my daughter’s best friend organized a mini-Highland games on the lawns of Geddes House. We played versions of caber toss, hammer throw and weight throw. That evening, along with a few guests who came in for the ceremony, we enjoyed a relaxed rehearsal dinner in the main dining room. My daughter’s wedding planning consisted of booking a photographer, piper, officiant and caterer, and hiring rental chairs and tables. In her mind, anything else that needed to be organized would fall into place once we were in Scotland. I thought she was a little crazy and was likely setting herself up to be very stressed during the week before the wedding. As usual though, she was right. We woke up on the morning of the ceremony to blue skies and perfect temperatures. Following a breakfast of mimosas, bagels and smoked 64 | GoodLife • May - June 2016

salmon, the men and women separated into their respective wings of the house in order to begin preparations. Instead of travelling to another destination for the ceremony and wedding lunch, my daughter and (soon to be) son-in-law decided to keep it simple and have the ceremony in the beautiful walled gardens at Geddes House, followed by canapes on the lawn and a wedding lunch in the dining room. The photographer arrived early and began documenting. Always having had a flair for the dramatic, I opted to not let anyone see me in my attire before the ceremony. So, an hour before we were to head out to the gardens, I hid away in my room to begin getting ready. A piper, in full regalia, played as my daughter and I made our way, arm in arm, down the treed path to the walled garden. Chairs had been set up under a weeping willow and we watched

with tears in our eyes as the ceremony took place. My youngest son’s partner made all of the bouquets, boutonnieres and floral arrangements out of flowers and thistles she found on the property. The officiant performed a ceremonial hand fastening as my daughter and son-inlaw read aloud their individual vows. After the ceremony, the wedding party went to have photos taken and the rest of the guests enjoyed canapes on the lawn. My grandson played on a tartan blanket with the piper in the background. We made our way in for lunch and spent the rest of the afternoon enjoying wonderful food, speeches and music. The entire day went off without a hitch. The photographer, piper, officiant and caterer were all punctual and professional. Our last full day as a family in Scotland was spent relaxing and enjoying Geddes House and the surrounding area. Some went golfing, while others went on walking tours of the estate. My wife, daughter, son-in-law and I stayed in Nairn for an extra two nights so that we could take in the Nairn Highland Games. My wife and I stayed at a local bed and breakfast called Cawdor House, a fantastic and well-run establishment. The thought of travelling with family, especially one with so many big personalities, can often be stressful and overwhelming. This trip proved that it is possible. So much so, that we have already planned our trip for this year. For more information Air Transat: airtransat.com Scotland Tourism Solutions: scotlandtourism.com Geddes House: geddesonline.co.uk

in the crowd BUSINESS WOMEN’S AWARDS GALA DINNER The Business Women’s Network of York Region hosted its awards gala dinner April 28 at The Mansion in Aurora.

NAOMI HILTZ PHOTOGRAPHY 1.

Business Women’s Network directors Lesley Everest, Cecli O’Grady, president Elizabeth Johnston, Candice Fletcher and Lynn Hrynyk.

Evelyn Perez Youssoufian, Natasha Krestinina, Erin Groves and Deborah Mason of Minken Employment Lawyers.

Elaine Cook of ECspressions VS, Mike Vasiliou and Katie Gilligan of Timeless Harmony Salon & Spa.

Quin Blake of Welcome Wagon, Debra Wilson of Onaire Momentum Gold and Sandra Katanic Everyday Cooking.

Karin Theron of Business Women’s Network, Michelle Butt of At Face Valu and Mary Sialtsis of Mortgage Edge.

Tina Tehranchian of Assante Capital Management and event co-ordinator Fike Njini.

Maria Troiani of Dominion Lending Centres and Jasmintha Ellaurie, optometrist and owner of Oak Ridge Family Eye Care.

Heather Hislop, Jackie Goldhar, Andrea Gust, Rachel Guthrie, Christine Quesnelle and Amanda Schubert of Treefrog.

Oak Ridges MPP Helena Jaczek, Debra Wilson of Onaire Momentum Gold and Newmarket-Aurora MPP Chris Ballard

10. Doreen Johnston of Isagenix and Susan Manahan of DeafBlind Ontario Services 11. Alyssa Hrysio and Luisa Hrysio of Desjardins Financial Security and Sue Sanders of Isagenix 12. Elizabeth Carrera of Arbonne, Mina Doiron of I Stage N Organize and Cecli O’Grady and Jeannine Falconbridge of Legal Shield Independent Associates 13. Lindsay De Swart and Elina Bagshaw of Aim Educational Services 14. Town of East Gwillimbury Mayor Virginia Hackson, Elizabeth Johnston, president of The Business Women’s Network of York Region, and Cecli O’Grady of Legal Shield Independent Associates 15. Joseph Dinardo, owner of The Mansion, Jordan Dinardo, Frank Loduca of Empire Events & Entertainment and Heather Garriock of Mortgages by Heather Garriock

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in the crowd HAND IN HAND GALA Cedar Centre (formerly York Region Abuse Program) held its annual Hand in Hand Gala April 30 at Copper Creek Golf & Country Club in Kleinburg.

NINO MICHELA PHOTOGRAPHY 1.

Paul Stewart, Alison Peck, executive director of Cedar Centre, and service dog Nixon.

Tina Recchiuti, Tanya Pacheco and Silvana DiGiovanni

Lexie Badali, Anne Beswick and Sandra Hadiwaidjaja Liem

Emcee Andria Case of CTV news

Realtor and Cedar Centre supporter Vivian Risi

Lexie Badali, Councillor Marilyn Iafrate and Anne Beswick

Tim Johnston

Shaun Sauve, Cheryl Phillips and John Willems

Braden Simmonds, Cassie Simmonds and Mara Sepe

10. Pat McCann, Sandra Capodagli, Paula More and Trish Tonelli 11. Alison Badali and Lexie Badali 12. Maria Ciarlandini and Sandra Hadiwaidjaja Liem 13. Korey Doner, Darren Doner and Tara Nicholson

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68 | GoodLife • May - June 2016