| A U G U S T 2 0 1 5
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GOODLIFEMAGAZINE.CA
The BEERS of summer WE LIKE IT
GoodLife Aurora, Newmarket and Area Edition
COTTAGE STYLE
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Publisher Ian Proudfoot Regional General Manager Shaun Sauve Editor Lee Ann Waterman Contributors Emily Blackman • Bart Card • Jim Craigmyle • Daniela DiStefano Anita Draycott • Josh Hayter • Cathy Hillard • Jonathan Hiltz Naomi Hiltz • Andrew Hind • Joann MacDonald • Leslee Mason Tracy Smith Advertising Manager Jennifer Kopacz Advertising Sales Melanie Attridge • Robin Boswell • Jeremy Brown Vern Catania • Mike Cudmore • Judy Fulton • Laura Harding Joelle Hawley • Monika Madden • Stephen Mathieu Carrie McCullough • Carola McKee • Trish Miller-Kostin Matt Monfaredi • Ashley Murdoch • Kendra Mullings Alexis Reinhardt • Braden Simmonds • Shelley Thompson Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Emily Ayranto Director of Business Administration Rob Lazurko Director of Distribution Carol Lamb
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GoodLife, Newmarket, Aurora and Area is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material. GoodLife 580B Steven Ct., P.O. Box 236, Newmarket, ON L3Y 4X1 905-853-8888
11939 Warden Ave., Stouffville • www.meadowbrookgolf.net 4 | GoodLife • July - August 2015
WOMEN’S
inTUITION Transform the lives of women through the Power of Education Be one of the 250 female leaders to help raise $750,000 to support awards and scholarships for female Georgian College students. We will celebrate our success on Thursday, Nov. 5, 2015, 5:30 p.m., at the Sadlon Health, Wellness and Sciences Centre, Georgian College – Barrie Campus. Enjoy gourmet hors d’oeuvres, specialty cocktails, music, entertainment, networking and goodie bags. For more information contact: janice.eales@georgiancollege.ca
ACCELERATE your success GeorgianCollege.ca/womensintuition GoodLifeMagazine.ca | 5
contents
10 10 Home Tour 12 Rooms Gone Right 18 Cottage Tour 23 In the Kitchen 26 Fire It Up 28 Mussels & Salads 32 Craft Beer 36 We Like It
When we’re at the cottage, it’s all about unhurried, relaxed and easy
Modern marries traditional to draw you in from the moment you arrive
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Renovation provides a place to play
Realize your rich cottage dreams on a shoestring budget
A touch of Spain in Newmarket
Grilling foods offers ultimate culinary experience
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Summer salad is the best expression of what a garden has to offer
Kitchen Party — Chopped Canada winner loves cooking with beer
6 | GoodLife • July - August 2015
44 40 42 44 50 54 56 58 64
Craft Beer
The beers of summer
Portfolio
Jared Pelletier: Aurora film director a rising star
At The Beach
There are plenty of beaches to enjoy in York Region
Recreation
Learn about the joys of cycling in York Region
50 42
Be Our Guest
Be sure your first weekend stay at a friend’s cottage isn’t your last
Events
16 things to do in your community
Travel
The lodge at Glendorn is a luxurious outdoor getaway
In The Crowd Polo For Heart
58 GoodLifeMagazine.ca | 7
editor’s note
Editor
The best of summer Growing up in Ontario’s cottage country, I enjoyed the best of summer (although I probably didn’t appreciate it enough at the time). Bike rides. Ball games. Canoe trips down the river. Campfires. Ice cream cones. Corn-on-the-cob. Long afternoons at the beach. Nights gazing at the stars. In this summer issue of GoodLife, we wanted to capture some of that laid back, relaxed attitude of summers at the lake. We visit a Georgian Bay cottage where the owners employed a modest budget and some DIY ingenuity to create a family getaway. And for those of you lucky enough to have been invited to a friend’s cottage this summer, we offer tips for making the “best guest” list. There is also inspiration for bringing that unhurried, carefree vibe to your year-round home. We shop local stores for cottage style in our We Like It feature. We tour an Aurora backyard that incorporates a private pool, a sundeck surrounded by perennial gardens and a multipurpose sport court. Writer Joann MacDonald reminds us that living in York Region means quick and easy access to Lake Simcoe—and lists eight local beaches where you and your family can make a splash this summer. Food writer Fina Scroppo visits the Weber Grill Academy in Vaughan, one of only two such hands-on learning facilities in North America, and learns how to expand your grilling repertoire from chef Michael P. Clive. And Josh Hayter of beersnob.ca shares his picks for the beers of summer. I hope you enjoy this issue. We’ll be back in September.
leeannWATERMAN
Lee Ann Waterman
Editor
follow us @goodlifeyork | www.goodlifemagazine.ca
Contributors
goodlifeeditor@yrmg.com
traCySMITH writer
A freelance writer, health enthusiast and daughter of a general contractor, Tracy Smith loves writing stories that bring people together in their homes and community (and that have great before and after shots). Her work has appeared in national and local publications and she is a regular contributor to GoodLife magazine, covering the Rooms Gone Right column since its inception.
8 | GoodLife • July - August 2015
lesleeMASON
writer
Leslee Mason is a writer and editor whose work has appeared in a number of newspapers and magazines, including the Toronto Star, Today’s Parent and Best Health. A transplanted Torontonian who has called the Newmarket area home for the past 10 years, she says her favourite assignments are typically the ones that have a local focus.
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.
JimCRAIGMYLE photographer
Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993, shooting stock photography. Much of his commercial work is represented by Corbis.
FinaSCROPPO food writer
Author of The Healthy Italian cookbook and an awardwinning writer and editor, Fino Scropp’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.
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We Like It
style COTTAGE
By LEE ANN WATERMAN
Unhurried, relaxed, easy. That’s what we look for in time at the cottage. If you have big plans to spruce up the family cottage, want to add some laidback weekend style to your year-round home or are looking for the perfect summer host gift, these items will fit the bill.
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Light walnut wood provides a rustic take on the trendy starburst mirror. $582, Niche Décor, Aurora, nichedecor.ca
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Crafted of iron and steel with an antique nickel finish, this functional crank table adds an industrial charm to any home or cottage. $615, Niche Décor, Aurora, nichedecor.ca
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The Agen chair provides classic styling in rattan and bamboo. Affordable and stackable, they are great to have on hand for large gatherings. Add a cushion or two for comfort and colour. $40, Ikea, ikea.ca
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A blend of wool and acrylic, the Hermine throw in beige and brown plaid offers vintage cottage charm. $20, Ikea, ikea.ca
Durable and functional, this bleached, waxsealed pine and metal table feature two removable trays (for carrying drinks and snacks to the deck perhaps). $795, Niche Décor, Aurora, nichedecor.ca
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We love summer—and this vibrant cushion lists the many reasons why. $49.50, Indigo and Chapters, chapters.indigo.ca
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Botanical images give the Dorthy cushion cover a natural summer vibe. $13, Ikea, ikea.ca
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Whether it’s pouring lemonade or holding wildflowers, the Sockerart vase will look right at home on your cottage table. $18, Ikea, ikea.ca
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Quality workmanship from one of the top names in upholstery this Lee Industries and its removable, washable slipcover mean this comfy sofa will stand up to years of movie nights and board game marathons. $1,789, Niche Décor, Aurora, nichedecor.ca
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Inspired by long days on a quiet lake, this lumbar pillow’s painterly canoe print has the beautiful depth of original watercolour and adds a note of whimsy to any room. $44.50, Indigo and Chapters, chapters.indigo.ca
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Casual stripes in a cotton-linen blend, the Beskuren tablecloth is the right choice for a laidback summer dinner. $20, Ikea, ikea.ca
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Cheap and cheerful, dishwasher and microwavesafe, the Skack serving bowl is a perfect choice for serving snacks on the deck or taking potato salad to your next potluck. $7, Ikea, ikea.ca
These vintage bathing suit prints will add a little cottage whimsy to your décor. $190 each, Niche Décor, Aurora, nichedecor.ca This rope napkin ring brings a casual, nautical feel to any lakeside escape. It has enough heft to keep napkins in place, even on breezy days, while its natural hue pairs well with any setting. $5.50, Indigo and Chapters, chapters.indigo.ca This vintage-style glass milk bottle is a great choice for causal entertaining, indoors or out. Pair it with a bright straw to serve cocktails, water, milk, juice and more. $5, Indigo and Chapters, chapters.indigo.ca
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The cheerful raspberry pattern on these tea towels will make cleanup a little more pleasant. $7 for 2, Ikea, ikea.ca
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These summer napkins list all the things that make life by a lake so perfect. They have a breezy graphic flare that makes them suitable for casual entertaining at home or the cottage $22 for 4, Indigo and Chapters, chapters.indigo.ca
GoodLifeMagazine.ca | 11
home tour | Aurora
Modern marries traditional By TR T R ACY S MI TH | PhotoGr aPhy B y JI M CRA I GMY LE
12 | GoodLife • July - August 2015
Architect Terence Van Elslander (VanElslander + Associates) designed the exterior of the home while Andres Ortiz (FEDE Custom Finishings) brought the vision to life by providing the custom-built mahogany door and wood screens in the front entry.
GoodLifeMagazine.ca | 13
home tour | Aurora
“The kitchen is luxurious while still achieving a casual and friendly feel,” says Elaine Armstrong McLean of Fischer Custom Cabinets. “The double shaker profile we chose for the cabinets truly complements the design of the home. To showcase favourite dishes and glassware, we added custom glass doors and mullions behind the island, creating a dynamic focal point.”
Bill Frisque of Frisque & Company oversaw the five-monthplus renovation from design to execution. “The sunroom, with it floor-to-ceiling fireplace, is my favourite room of the home,” Frisque says. “The entire room has a calming effect; with so many windows, it’s like you are sitting outdoors.”
14 | GoodLife • July - August 2015
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here are very few homes that draw you in from the moment you arrive, but Jack’s and Colette’s reimagined 1950s bungalow does just that. Turning off the busy street and onto their private drive, you are greeted by interesting contemporary design details – Japanese water chains, vertical wood screens and a huge custom mahogany door – that pique interest and hint at an eclectic abode waiting beyond the entrance. Upon entering the home, guests are lured in by the abundance of natural light streaming through windows that seem to cover the walls and skylights that illuminate the ceiling. The home’s front entrance is awash in natural light, thanks to the myriad windows and skylights. It boasts a stunning view that spans three rooms and focuses on a floor-to-ceiling black chiselled granite fireplace that appears to float among the large windows that surround it. Although inside, guests are surrounded by nature and treated to constant glimpses of the lush yard and trees that flock the adjacent golf course. The 1950s home had already gone through a few changes before the couple purchased it in 2013; the sunroom was built in the 1970s and a wing of three bedrooms, the five-car garage and master suite were added in 2001. After a misguided attempt of drastically downsizing to a small townhome, Jack and Colette – a couple in their 50s with two 20-something children – purchased the 4,300-squarefoot home and sprawling property with a plan to make some substantial changes. In January 2014, the couple began an intense renovation that saw the former house virtually gutted and put back together piece by piece. Having quite different design tastes — Jack leans more modern and minimal in detail, while Colette prefers a cosier, more traditional look — they hired Aurora-based designer Carolyn Vaillancourt to oversee the project and meld their styles into one cohesive vision. “It is very common for spouses to have different styles,” says Vaillancourt, who has worked with the Jack and Colette on two prior renovations. “The trick is to stay moderate rather than going off in extreme directions. If each partner has a willingness to include elements of the other partner’s design, there is always a middle ground to be found. Having worked with Jack and Colette in the past, we all knew and understood what was important to each other so the
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GoodLifeMagazine.ca | 15
Right from the entrance is the master bedroom, a space that exudes privacy and relaxation. Walk-in closets and ensuite (with his and her vanities and a luxurious soaker tub) complete the space. Soft music plays through the home’s surround-sound music system.
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entranceway and direct access to the five-car garage. The adult children were involved in the design of their rooms: the son’s oozes masculinity with dark colours, industrial sliding doors and a self-starting walk-in shower, while the daughter’s style can be described as “hotel chic” — a bright and fresh look with floral touches and soft colours including lavender and buttery yellow. Right from the entrance is the master bedroom, a space that exudes privacy and relaxation. Walk-in closets and ensuite (with his and her vanities and a luxurious soaker tub) complete the space. Soft music plays through the home’s surround-sound music system. Throughout the home, infusions of colour and hints of past journeys are seen on the walls and in cabinets in the form of artwork, vases, photographs and other collectibles. Bit by bit, as questions are answered about the pieces, a vibrant story emerges of an interesting, thoughtful and welltravelled couple, who enjoy their home in the company of loving family and many friends.
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sourCes Interior design: Carolyn Vaillancourt, Carolyn Vaillancourt Design, Aurora
16655 Yonge Street Unit #20, Newmarket
905.830.0411 www.equinoxxdecor.com
Contractor: Bill Frisque, Frisque & Company, Mount Albert, frisquedesignbuild.com Exterior and landscape design: Terence Van Elslander, VanElslander + Associates Architects, vcarchitects.com Front door and exterior wood screens: Andres Ortiz, FEDE Custom Finishings, Vaughan, fedecustomfinishings.com Cabinetry: Fischer Custom Cabinets, Newmarket, fishcercustomcabinets.com
COMFORT FOR LIFE
Surround sound/TVs/TV unit: Liptons Audio Video, Newmarket, liptons.ca Fireplaces: Snowball Hearth & Home, Aurora Light fixtures: Union Lighting, Toronto, unionlightingandfurnishings. com Tile: Ciot, Vaughan, ciot.com Wood flooring: Rowan Hardwood Floors, Newmarket, rowanfloor.com
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Landscaper: Kevin Vanderpost, Mastercut Property Services, Aurora, mastercut.ca Paint: fireplace, Benjamin Moore Revere Pewter HC-172; kitchen cabinets, Benjamin Moore Simply White OC-117; laundry cabinets, Benjamin Moore Oxford White CC-30
905.727.4258
We Service All Makes... 136 Wellington St. E., Unit 4
www.tholiver.com GoodLifeMagazine.ca | 17
rooms gone right | backyard
A PLACE to PLAY
18 | GoodLife • July - August 2015
By TRACY SMITH PhotoGraPhy By JIM CRAIGMYLE
M
ature trees, lush perennial gardens, seating areas that invite you in and a relaxing pool: the Stewarts’ Aurora backyard seems like it has been there for years. You would never guess that just last summer, bulldozers were at work in the space. The family moved to Aurora in 2010 and chose the home based on its location and, specifically, the lot. “A lot of homes have a pool, but usually it is at the peril of any additional yard space,” says Emily Stewart. “The house we chose had a pool as well as plenty of space around it for the kids to play and for entertaining.” When the family moved in, the backyard was an open space, apart from the pool and a small deck, but it had great potential for a future renovation and lots of room for the family of five to grow into. Last winter, the Stewarts decided it was finally time to shift their attention outward to their backyard. “With three high-energy kids, the space inside the house can feel a little cramped,” Stewart says. “We hoped that by
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When the family moved in, the backyard was an open space, apart from the pool and a small deck, but had great potential for a future renovation.”
GoodLifeMagazine.ca | 19
rooms gone right | backyard
“
Kids and adults alike can be found playing basketball, tennis, badminton or riding their bikes in the summer months and skating in the winter months when the court becomes and outdoor skating rink.” investing some money into our backyard, our home would feel bigger and the need for more interior space would lessen.” Because their home is on a busy street, playing unsupervised in the front yard is not an option for the Stewart children, ages 3, 5 and 7. Creating more contained spaces where the kids could play would be key to a successful backyard revamp. The homeowners started the planning process by looking at the landscape designs they had bought from the previous owner of the home. They tweaked those plans, with the main goal of creating a backyard that was an extension of their living space, that was both kid- and adultfriendly, with spots for all members of the family to enjoy. Stewart and her husband thought a lot about the sightlines from the house and the areas that they use the most; they wanted to ensure the kids could be seen in all areas of the backyard, at all times. 20 | GoodLife • July - August 2015
The final design for the new backyard included three main areas: a large sunken patio directly off the back of the house, a fenced in pool area and the addition of a multipurpose sport court at the back of the property. The Stewarts hired Aurora-based RMF Property Services to carry out the 10-week long project. The entire yard – from the back doors to the rear fence (approximately 150 feet) – was ripped out to make way for the heavy equipment and new layout. A large outdoor fireplace became the centrepiece of the gorgeous natural stone patio that awaits visitors at the back of the house. The patio, surrounded by contemporary gardens of boxwoods and a Japanese maple, also houses a hot tub and a comfortable seating area for hanging out with family and friends. The existing pool was left in place but resurfaced and new coping was added. A luxurious sun deck with surrounding perennial gardens
and a new iron fence complete the space. “My favourite feature is the sundeck at the edge of the pool,” Stewart confesses. “To me, it’s about total relaxation.” Located at the rear of the property is a new sport court. Three trees and stumps were removed and a substantial levelling of the yard took place to accommodate the 45-by-30-foot multipurpose, fenced-in court, complete with basketball and tennis nets, lighting and storage. Kids and adults alike can be found playing basketball, tennis, badminton or riding their bikes in the summer months and skating in the winter months when the court becomes an outdoor skating rink. The Stewarts’ yard is a remarkable transformation and testament to their vision. Now that summer is here, the family can undoubtedly be found sitting back, relaxing in a lounge chair and enjoying the first full season in the new backyard.
style Goal
renoVation adViCe
A clean, contemporary and inviting backyard space with no-fuss landscape.
• When you’re doing significant construction in your yard, start early in the spring or late in the fall so the space will be ready for you to enjoy during the summer months. This might mean you start planning in the winter. • Purchase plants and trees (especially more expensive ones) in the fall when items go on sale.
renoVation CheCK list • • • • •
Updated pool area Patio with large seating area and room for hot tub Outdoor fireplace Multi-purpose sport court Low-maintenance landscaping
Why the ChanGe? To extend the livable space into the yard.
FaVourite Feature tHAt DePeNDS ON WHOM YOu ASK For Emily Stewart, it’s the sundeck by the pool: “It’s all about relaxing.” For her husband and their kids, it’s the sports court.
FaVourite loCal shoPs Homesense, Newmarket Klein Home, Aurora Hauser, Richmond Hill Black Forest Garden Centre, King City Living Lighting, Newmarket
sourCes contractor: RMF landscaping, Aurora, rmfservices.com Landscape architect: Julie Jeannotte sport court: Sport Court Canada, sportcourt.com/canada Planters and window boxes: Black Forest Garden Centre, King City, blackforestgardencentre.com Patio sectional: Costco, Newmarket, costco.ca Loungers: Restoration Hardware, restorationhardware.com cushions for loungers: Restoration Hardware (beige), restorationhardware.com; Ikea, ikea.ca Perennials: Sheridan Nurseries, Markham, sheridannurseries.com hot tub: The Backyard Pool & Spa Company, Aurora, backyardpoolandspa.ca Lighting: The Light Spot, Aurora, thelightspot.ca
GoodLifeMagazine.ca | 21
Giving Back to the
Community
As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.
cottage tour|Georgian Bay
Rich
cottage dreams on a shoestring budget Blame it on the sunset. And Italy. Returning from a trip to Italy where life focuses on the sheer joy found in everyday living, this couple was determined to replicate the “dolce far niente” – the art of doing nothing – in Canada. They decided a cottage would provide the perfect getaway where their family of four teenage daughters could connect and make lifelong memories. BY P.I. Dilbert
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n extensive Internet search unearthed a private sale on Georgian Bay near Parry Sound that had just gone on the market. The couple’s first visit on a cool, grey, rainy day revealed a cluttered, dark, out-of-date cottage on a spectacular beach with views obstructed by mist and fog. The wife was unconvinced, but the husband – who grew up on Georgian Bay in Penetanguishene and fondly remembers exploring its 30,000 Islands region – remained
haunted by the cottage for weeks and urged a return visit. The family next arrived at the cottage on a crisp fall evening. They made a beeline for the shore. And there it was. A fireball of a sunset had turned the sky hues of flamingo and melon. “We sat on the dock and watched this incredible sunset glittering on the still water, slowly dipping behind the offshore islands,” says the wife. “It was magical and it took our breath away. We were smitten.” ››
GoodLifeMagazine.ca | 23
cottage tour|Georgian Bay
BeFore
The day they took possession of their new summer home was a bitterly cold spring day, with flurries in the air. But the sunset was just as they remembered – stunning – and then they opened the cottage door…. Less than 1,000 square feet, the cottage was built in the 1970s and hadn’t been touched since. There was psychedelic vinyl flooring, shag carpeting and handmade burnt orange particleboard cupboards. The bones of the cottage were good though, with a new roof, deck and foundation, and any doubts were erased the second they looked out the windows that
24 | GoodLife • July - August 2015
« less than 1,000 square feet, the cottage was built in the 1970s and hadn’t been touched since, with psychedelic vinyl flooring, shag carpeting and handmade, burnt orange, particleboard cupboards.
stretched across the entire front of the cottage and framed the spectacular western view across Georgian Bay. In a burst of non-stop work, the couple spent every weekend for months transforming the ’70s eyesore into a serene beach retreat. Several coats of white paint over the panelling, instantly brightened the space and provided a blank canvas without detracting from the beauty of the bay. Ceilings were painted a very pale blue to mimic a cloudless sky. Heavy curtains were replaced with rattan blinds in keeping with the clean, beach house look.
The smelly shag rug was ripped out and replaced with low-maintenance flooring that teams the ease of vinyl with the warm look of hardwood. A reconfigured kitchen features white board and batten cupboards and a beach stone backsplash. Further improvements to the cottage were new windows, electrical panel, water heater, wood stove, enlarged septic system and doors, including an old-fashioned screen door that makes a thwack when closed. “That’s a familiar and comforting sound to every cottager,” says the husband. The couple spent months scouring flea markets and the classifieds searching for perfect finds, driving all over Ontario to collect treasures that filled their home’s garage until they could move in. The husband’s favourite piece is a beautiful, but banged-up wood dining set for eight that had the harvest table and each chair painted a different colour. He sanded it down and had the set professionally spray-painted a calming ivory and sky blue; it’s now the cottage’s centrepiece. Total cost? Less than $400. “It became a fun treasure hunt and a challenge: ‘How inexpensively can we furnish the place?’” recalls the husband. “In total, we probably spent less than $3,000 on furnishings and decor.” Cushy, slipcovered seating, comfy pillows, wicker and antique pine now furnish the sun-
filled space. Accents such as tropical bedding, colourful Fiestaware dishes, jars of shells, vintage cameras, carved birds, a driftwood wreath, candle lanterns and inukshuks the couple crafted from rocks found on the property, reinforce the beach house vibe. “Almost everything in the cottage is reused, repurposed or refinished,” the wife adds, pointing to a stump side table made from a fallen tree on the property. “Our priority was to create an uncluttered, comfortable, informal space that is welcoming and invites people to grab a book, put their feet up, relax and embrace the simple pleasures of life on the bay.” Most furniture does double duty. The captain’s bed in the master bedroom features large drawers, a blanket box stores linens and doubles as a coffee table, while an ottoman hides the magazine stash. Custom built-in double bunk beds in the two guest rooms further maximize the space. “It’s not big and it’s not fancy – it’s a cottage. We have everything we need, but it’s only what we need and everything has its place,” says the wife. “Our lives during the week are very hectic and harried. Here, we enjoy a different pace and are able to focus on our priorities, which are family and each other. The cottage reflects that – it’s peaceful, simplified and uncomplicated.” The cottage is designed to remind family and guests to relax and enjoy life at every turn. For the more ambitious, there’s always a game
of ladder golf, ring toss or badminton ready to happen. A tree is home to colourful mile marker signs that point the way to the family’s favourite destinations. Down at the new beachfront gazebo – built of metal to withstand Georgian Bay’s impressive and frequent wind – guests can relax in the Muskoka chairs or curl up on the sofas for a nap. In the evening, grapevine swags wrapped in solar lights twinkle from the eaves, while candles line the stairs. According to the husband, “There is nothing that makes us happier than making a big breakfast for family and friends, exploring the islands by boat in the afternoon, a seafood boil dinner on the beach and ending the day around the campfire, eating ‘smores and watching for shooting stars. That’s a perfect day.” On quieter nights, the couple is content to sit on the broad swath of beach, dig their toes into the warm sand, sip a lush Italian red and contemplate the vastness of the bay beyond. Each night, as the huge red ball of flame sinks below the Georgian Bay horizon, they ring an old-fashioned dinner bell and toast the day in celebration of a life simplified. For this family of six, the cottage is a refuge, a place where time is measured in relaxation, personal connection and fun, not by the hands on a clock. In fact, when the hands fell off the clock in their cottage kitchen, they left it hanging, simply adding a sign underneath that reads: “Relax. You’re on Island Time”.
GoodLifeMagazine.ca | 25
in the kitchen|Lobo Iberico
A TOUCH OF SPAIN IN NEWMARKET By TRACY SMITH | PhotoGraPhy By JIM CRAIGMYLE
A
way from the main drag and the hustle and bustle of big box chain restaurants is a new restaurant called Lobo Iberico. Slow down, come on in and take a trip to Spain; order a pitcher of sangria and a few tapas plates and enjoy an evening of Spanish culture and food. The intimate restaurant, tucked in off Leslie Street, north of Davis Drive in Newmarket, is the joint creation of owner Trish King and consulting chef Carlos Tomas, originally from Madrid, Spain. “My mission is to keep the restaurant authentic to its Spanish roots, to serve food that is top quality and provide excellent service to my customers at all times,” King explains. “Because of the restaurant’s size, the staff and I are able to
26 | GoodLife • July - August 2015
spend more time with each customer and provide them with a full experience, answering any questions they may have about the cuisine or its history.” Tomas gets credit for naming the restaurant: Lobo means wolf in Spanish and Iberico is a region of Spain as well as the name of an endangered species of wolf that is important to the Spanish people. Lobo Iberico offers many popular and tasty Spanish dishes. The kitchen prepares four types of paella fresh each day – vegetarian, chicken, seafood and “mixta” (which combines vegetables, chicken and seafood into one paella). Lobo uses only bomba rice, imported from Spain, for its paella. An “open” variety of rice, bomba ab-
sorbs the flavours of the spices, vegetables and protein used in the dish. The restaurant also has an extensive tapas menu, with offerings such as flaming garlic shrimp, Serrano ham and stuffed piquillo peppers, sweet peppers stuffed with a cod and bechamel sauce and nicknamed “the licking plate” because you won’t want any of the amazing sauce to go to waste. On a recent visit, I spoke with patrons Jake and Mieke de Boer. “It was our first time eating here tonight, but I’m already thinking of who I want to bring back,” Mieke said. “The staff were very friendly and the sangria we enjoyed at the beginning of our meal was ex-
PAellA
method
Serves 4
Preheat oven to 420 Fahrenheit.
inGredients
Clean all seafood under cold running water.
425 ml (1-3/4 cups) rice (preferably bomba but conventional white rice will work)
heat olive oil in paella pan over low/medium heat.
1 l (4 cups) chicken broth
sauté vegetables for approximately 10 minutes, adding the tomato after 8 minutes.
300 g (10 oz) shrimp, peeled, deveined 225 g (1/2 lb) mussels, in their shells 225 g (1/2 lb) squid, cleaned and cut into rings 225 g (1/2 lb) chicken on the bone, such as thighs, skinless 1 medium onion, chopped
cellent – a taste of the Spanish dishes we were about to enjoy,” Jake added Lobo Iberico is a perfect place for couples, a great spot for friends to gather and an interesting venue for business lunches. Presenting live Spanish guitar on Friday and Saturday evenings, available for private functions on Sunday and offering paellas-to-go, there is no excuse for not discovering this new hidden treasure in Newmarket. Lobo Iberico 17766 Leslie St., Newmarket 905-868-9777 loboibericorestaurant.com
2-3 very ripe tomatoes, peeled and seeded 1/2 green pepper, chopped 1/2 red pepper, chopped 2-3 garlic cloves, minced pinch saffron 30 ml (2 tbsp) olive oil black pepper and salt
When vegetables begin to soften, add seafood, chicken and black pepper to taste. Cook thoroughly. add rice and stir well. add saffron and chicken broth and stir well. test for taste and add a bit of salt if desired. take pan off the stove element, cover with tinfoil and continue to cook in oven for 27 minutes if using bomba rice or 25 minutes if using conventional. remove from oven and let rest for 5 minutes still covered. do not stir the paella; it should be served as it was cooked and from the paella pan. serve with a fresh salad, crusty french bread and lemon wedges. Lobo Iberico offers paella pans imported from Spain, complete with care instructions and a recipe card. It’s a perfect gift for a foodie friend or it can be used to order paella to go.
GoodLifeMagazine.ca | 27
food|Grilling
28 | GoodLife • July - August 2015
FIRE IT UP
With summer harvest ripe for the picking, Chef Michael Clive tells us how grilling foods offers the ultimate culinary experience story by FINA SCROPPO | PHOTOGRAPY by MICHAEL RAO
G
rilling season began a couple of months ago but if all that’s been sizzling on your barbecue is steaks and hamburgers, there’s a whole lot of cookin’ you’re missing. “That’s because whatever you can do in the kitchen, you can do on the backyard grill,” says barbecue specialist and chef Michael P. Clive of the Weber Grill Academy in Vaughan. The hands-on learning facility boasts being one of only two in North America, offering public, private and corporate culinary classes on the art of grilling. And Clive is its ambassador. After working at some of the finest restaurants and corporations in Ontario, the celebrity chef was appointed to help individuals get comfortable with their barbecues and hone skills they can use year-round, everything from maintaining their barbecues to cooking with direct and indirect heat to smoking foods. With summer’s bounty of in-season produce, says Clive, “It’s your time to shine like a backyard hero!” He leads classes and demonstrates how fresh vegetables like peppers or asparagus can be tossed to make a delicious side or stirfry or how to flip a pizza – topped with smoked meat, veggies and cheese – to crispy perfection. Even just-picked fruit like peaches have a place on the grill: Clive shares techniques in his classes for caramelizing succulent fruit and adding it to cakes and cobblers baked right on the barbecue. But if it’s the traditional favourites that still tantalize your taste buds, the Weber Grill Academy won’t disappoint. Whether it’s a beginner or advanced class, students can expect to learn
the basics like searing steaks and hamburgers or more advanced techniques like slow-cooking mouth-watering ribs or brisket. Roasts like herb-encrusted beef tenderloin sometimes make it on the class menu, too. “When we aren’t teaching, we’re creating ingredients for classes,” says Clive. For example, a beef brisket could take 14 to 15 hours to be properly flavoured and smoked before it makes it to a class, ready to be piled on a bun or rolled into a fajita. It’s the behind-the-scenes attention to detail that creates some of the stand-out dishes in a course. The smokers run regularly at low temperatures to flavour pork belly, pork shoulder or beef brisket. Clive uses wood chips, such as apple, maple, mesquite or cherry and alternates liquids – beer, broth, tea or apple cider to name a few – in the water pan to impart different flavours in meat while smoking. You’ll also find Clive and his assistant testing recipes to push the boundaries of cooking techniques on the grill, such as baking a cheese soufflé. Since Weber’s repertoire of barbecues and grilling accessories is far-reaching, Clive also uses them to reinvent new ways to cook favourite foods or dishes, then shares his results with an international team of chefs before presenting them in the “classroom”. During the harvest season, Clive’s creativity on the grill really sizzles. “There’s a plethora of produce to enjoy locally,” he says. “So it’s not hard to create classic dishes that encompass most of these foods.”
TOOLS OF THE TRADE Before donning the chef’s hat or grill apron, Chef Michael Clive recommends cooks have the following equipment: • A good-quality barbecue, which includes a thermometer, stainless steel burner tube and heavy-duty lid. Other features to consider: types of grill grates such as heavy-duty cast-iron that won’t rust, warp or degrade; side burner to cook the rest of your meal; grease management system that allows easy access to drip pans • Flavour bars: drippings hit the bars to send up flavoured smoke • Timer: to ensure foods are cooked properly while the temperature is kept consistent • Silicone-lined gloves: to protect yourself so you’ll have a more positive grilling experience • Durable utensils: tongs, spatula (in various sizes), a heavy-duty grill brush • Grill ware: from vegetable baskets to poultry roasters to a spit, there are endless accessories • Instant-read thermometer: to read internal doneness of meats • Extra propane tank: “There isn’t anything worse than running out of propane when the in-laws are coming over for a bash,” says Clive.
GoodLifeMagazine.ca | 29
food|Grilling Ontario-grown asparagus gets tossed in olive oil, garlic and a splash of white wine on Weber’s wok insert for a quick, delicious side dish.
A grilled ratatouille, for example, comes together by cooking eggplant and zucchini tossed with olive oil, then topped with ripe tomatoes in a sauté pan. Corn and artichokes are seasoned and cooked directly on the grill. Peppers get sautéed in a vegetable basket, then wrapped into a pastry for a sort of savoury strudel. Besides the recipes, it’s the techniques that students learn that give them more confidence next to the grill. Among them is preheating the grill, using a timer and oiling food, not the grill grates. One of the biggest faux pas Clive says grillers make is the tendency to peek inside the barbecue. “Cookin’ isn’t lookin’,” he emphasizes. “We also teach people to get in touch with their thermometers and consider different cooking strategies like tenting and letting food rest.” He points to Weber apps that help determine the internal doneness of foods and offer other tips, techniques and recipes. Whether Clive is hosting a small intimate group or a large corporate event – or his own extreme tailgating parties during football and basketball seasons – he says you can always count on one thing: “Outdoor grilling equals good times!”
Grilled Pizza Makes 2 individual pizzas Ingredients
1 store-bought pizza dough ball, divided in two 30 ml (2 tbsp) olive oil, divided toppings: pizza sauce, smoked pork, cheddar cheese
Method Preheat grill to medium heat setting, about 400 to 450 Fahrenheit. Bring pizza dough to room temperature. Brush 15 mL (1 tbsp) oil onto a piece of parchment paper. Stretch out divided dough ball onto greased parchment until very thin. Transfer parchment with dough and flip dough over right onto preheated grill. Remove parchment carefully and discard. Close lid promptly and grill for 2-1/2 minutes. (No peeking!) With a wide spatula, remove pizza from grill and transfer to a cutting board, grilled side up. Top with favourite ingredients, such as sauce, smoked pork and cheddar cheese. Slide pizza (uncooked side) back onto grill. Close lid and cook for another 2-1/2 to 3 minutes. Turn burners off and let residual heat finish off pizza for 3 more minutes at most. Transfer to a cutting board and serve. Repeat with other pizza dough ball.
30 | GoodLife • July - August 2015
• RESTAURANTS • FOOD • ENTERTAINMENT
DINING
Guide
CYNTHIA’S CHINESE RESTAURANT ENJOY AUTHENTIC CHINESE CUISINE We have dedicated ourselves to offering two things: fine dining and a truly authentic Chinese cultural experience. Your meal begins with your host dressed in costume leading you to the table. Once seated, you’ll be greeted by your cocktail waitress and your drinks and appetizers will be brought by a cocktail waitress trained to understand both Chinese cuisine as well as every customer’s specific dietary needs. Cynthia’s was founded by Cynthia & Joe Lam, in 1993. Joe learned the restaurant business in Hong Kong where he trained as a chef at one of the top restaurants. When he met Cynthia in Australia, they married and opened a series of successful restaurants in New South Wales and Victoria. In 1992 they came to Canada and opened Cynthia’s in 1993, working with Cynthia’s brother Andy, another accomplished restaurateur. Nothing is overlooked as Cynthia’s entire experience is designed to make your meal an event to remember!
16715 Yonge Street (at Mulock), Newmarket | 905-836-8113 | www.cynthiaschinese.com
LET’S BE FRANK - BEST ITALIAN CATERING IN TOWN! Whether it is a business function or special occasion such as a wedding, birthday or anniversary, nothing will wow your guests more than a mouthwatering meal catered by Let’s Be Frank Italian Eatery. Proprieter Sam Farnaghi and his accomplished team use only the freshest ingredients to achieve the most authentic Italian culinary experience. Let’s Be Frank features a wide selection of menu options to suit all tastes including entrees such as veal, chicken and salmon cooked to perfection, meat or vegetable lasagna as well as a variety of pastas with a choice of meat, tomato or cream sauce. Delicious appetizers, soups, homemade pizzas, sandwiches, salads and chicken wings are also available. Let’s Be Frank can accommodate groups of 10 to 500 people. Call today to place an order for your next event or visit the Newmarket location if you prefer to dine in for lunch or dinner. Let’s Be Frank……. it is truly the best Italian food for miles around. 1100 Davis Drive (southeast corner of Davis and Leslie), Newmarket 905-967-1122 www.letsbefrank.ca
JOIA RISTORANTE Local ingredients. From-scratch recipes. Inspired daily specials.
Joia Ristorante & Wine Bar has been treating York Region to delicious dishes and an award-winning wine list for over 15 years. If you haven’t been to Joia yet, come see what you’ve been missing! Authentic Italian cuisine in Aurora. For Real. 15570 Yonge St. Aurora | 905-713-1411 | www.joiaristorante.com
O’MALLEY’S CATERING AND RENTALS At O’Malley’s Catering, even the smallest event is a big deal to us. Our ability of versatility is what has made us a premier catering company in York region. We work with the utmost professionalism and bring cutting edge culinary creations to the biggest galas or the most modest office party. Not only do we bring the mouth watering dishes, we can even bring the décor. Our pursuit of perfection even seeps into our rental service. Chef/Owner Emidio Amicucci will cover all your concerns while taking care of the most important element, your bankroll. Achieving amazing results with even the most modest budget is just one of the many skills that have allowed us to rise to the forefront. Our menu displays a vast array of price ranges and is a quick and easy way to build your meal plan. If the menu items aren’t quite enough to satisfy your tastes, you can build all that you envision with one of our amazingly skilled event planners. As well as event planners, we have access to a network of party specialists that bring great ideas to the table whether modern or traditional. O’Malley’s Catering has been creating unforgettable events for 30 years. As of January 2014, O’Malley’s has expanded its operation by opening up a production kitchen to help with the increasing demands of catering in York Region. Specializing in Weddings, Business Luncheons, Cocktail and Dinner Parties
580 Steven Court, Newmarket | 905-895-5082 | www.omalleyscatering.com
GoodLifeMagazine.ca | 31
food| mussels and salads
Mussels & Salads
r eC i Pes and PhotoGr aPhy B y eMI lY blACKM AN
o
n a warm summer evening it is great to cool down with a nice summer salad. Whether it is chock full of fresh berries or vine-ripened heirloom tomatoes, salads are one of summer’s finest meals. Using the amazing lettuces grown in your garden or sourced from your local farmers market, the freshness of a summer salad is the best expression of what a vegetable garden has to offer. Mussels are a great accompaniment to a summer salad or a light supper on their own, especially when served with homemade frites. Mussels pair well with the lighter styles of beer and white wine that are so refreshing in the summer. The Thai Mussels would pair nicely with a citrusy pale ale, the Saffron Mussels would be delightful with a buttery chardonnay and the Moules Frites would pair well with a Belgian style beer.
Thai Green Curry Mussels 32 | GoodLife • July - August 2015
Grilled Radicchio and Fresh Mozzarella Stacked Salad (Serves 4) INGREDIENTS 3 small radicchio olive oil salt and pepper 3 large and ripe tomatoes, sliced 2 fresh mozzarella, sliced bAlSAMIC GlAze 375 ml (1-1/2 cups) balsamic vinegar 60 ml (1/4 cup) maple syrup or honey salt and pepper to taste MetHOD 1. Boil vinegar and maple syrup until it coats the back of a spoon and is starting to look syrupy. take off heat and reserve. 2. Preheat oven to broil. 3. slice radicchio lengthwise, leaving the stem end on to help hold slices together. Place on a baking sheet and sprinkle liberally with olive oil, salt and pepper. 4. Broil until the edges are browned and crispy and radicchio is warmed through, about 5 minutes 5. Plate each salad individually. starting with a slice of radicchio, layer ingredients, drizzling a small spoonful of the balsamic glaze over each layer as you go. sprinkle with a little salt and pepper and serve.
Butter lettuce Salad with a herbed Buttermilk Dressing (Serves 4) INGREDIENTS 1-2 heads of butter lettuce 1 small carrot, grated 1/2 cucumber, thinly sliced 2 small peppers, sliced 2 green onions, sliced HerbeD butterMIlK DreSSING (makes approx. 2 cups) 125 ml (1/2 cup) mayonnaise 250 ml (1 cup) buttermilk 1 ml (1/4 tsp) salt 2 ml (1/2 tsp) black pepper 1/2 lemon, juice and zest 45 ml (3 tbsp) fresh dill 60 ml (1/4 cup) chives, finely chopped MetHOD 1. in a food processor or blender, add all of the dressing ingredients and process until combined. 2. Combine salad ingredients in a large salad bowl and add enough dressing to coat. there will be leftover dressing for another salad. 3. serve immediately. GoodLifeMagazine.ca | 33
Mesclun Mix with Wild Blueberry Vinaigrette
(Serves 4)
INGREDIENTS 1-1/2 l (6 cups) mesclun mix 125 ml (1/2 cup) wild blueberries 250 ml (1 cup) strawberries, halved 2 peaches, sliced 2 green onions sliced 125 ml (1/2 cup) hazelnuts or almonds, toasted 200 g (7 oz) Brie, Camembert or goat cheese WIlD blueberrY VINAIGrette makes 2 cups 250 ml (1 cup) wild blueberries 60 ml (1/4 cup) red wine vinegar 125 ml (1/2 cup) canola or walnut oil 45 ml (3 tbsp) maple syrup 2 ml (1/2 tsp) salt 2 ml (1/2 tsp) pepper zest of 1/2 lemon MetHOD 1. add vinaigrette ingredients to food processor or blender and process until combined. 2. in a large salad bowl, toss mesclun mix, blueberries, peaches, strawberries and green onions. 3. toss salad with enough dressing to coat. there will be leftover dressing for another salad. 4. sprinkle toasted nuts and cheese over salad and serve.
Steakhouse Chopped Salad
(Serves 4)
INGREDIENTS 1 large head of romaine lettuce, chopped 1/2 red onion, thinly sliced 3 small tomatoes, cut into wedges 4 mushrooms, sliced 100 g (3-1/2 oz) blue cheese, crumbled 680 g (1-1/2 lb) steak, preferably flank or rib eye DRESSING makes approximately 2 cups 250 ml (1 cup) blue cheese 125 ml (1/2 cup) olive oil 2 cloves garlic 2 ml (1/2 tsp) salt 2 ml (1/2 tsp) pepper 30 ml (2 tbsp) red wine vinegar 125 ml (1/2 cup) sour cream MetHOD 1. Grill steak to your desired level of doneness and let rest while preparing salad. 2. add dressing ingredients to a food processor and process until blended. 3. in a large salad bowl, combine romaine, onion, tomatoes and mushrooms. dress salad with just enough dressing to coat the greens. there will be leftover dressing for another salad. 4. slice steak and place on salad. sprinkle remaining blue cheese on top and serve. 34 | GoodLife • July - August 2015
Moules Frites INGREDIENTS 2 kg (4 lbs) mussels 500 mL (2 cups) dry white wine 4 large shallots, finely chopped 4 cloves garlic, finely chopped 2 mL (1/2 tsp) salt 80 mL (1/3 cup) flat leaf parsley, chopped 90 mL (6 tbsp) butter, cut into pieces Method 1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells) and discard. Discard any mussels that are open and stay open when pinched. 2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. 3. Slowly simmer until frites are ready. 4. Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. 5. Stir in herbs and butter. Remove from heat, discard any mussels that do not open and serve immediately.
(Serves 4 to 6)
FRITES 4-6 Yukon Gold potatoes, sliced into matchsticks 500 mL (2 cups) canola oil salt fresh thyme mayonnaise for dipping
6. Before staring the mussels, slice potatoes into matchsticks. Start by cutting each potato in half and then into 3 mm (1/8 inch) slices. Cut slices into small matchsticks. 7. Heat oil in a large dutch oven or heavy bottomed pot to 350 Fahrenheit. Have a large bowl ready to put the frites in when they are done. 8. While the wine is simmering and before you add the mussels, fry potatoes in 2 batches until golden brown, 3 to 5 minutes. Season with salt and thyme. 9. Serve mussels and frites with a small dollop of mayonnaise for dipping.
Thai Green Curry Mussels (Serves 4 to 6)
Mussels in a Saffron Cream Sauce (Serves 4 to 6)
INGREDIENTS 2 kg (4 lbs) mussels 2 cans coconut milk 30 mL (2 tbsp) green curry paste 1 small onion, diced 4 cloves garlic, minced
250 mL (1 cup) water 4 limes, juice and zest 3 sweet peppers, sliced 2 limes, cut into wedges 1 bunch cilantro, chopped
Method 1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells) and discard. Discard any mussels that are open and stay open when pinched. 2. In a large stockpot set over medium heat, combine coconut milk, green curry paste, diced onion and minced garlic. 3. Bring to a simmer and cook for 8 minutes, stirring to prevent the coconut milk from bubbling up. Add water and bring back to a simmer. 4. Add mussels, cover and increase heat to high. Cook until all mussels are open, about 5 minutes. Discard any mussels that do not open. 5. Stir in lime juice and zest, cilantro and sliced peppers. 6. Remove from heat, place in a serving bowl and garnish with lime wedges.
INGREDIENTS 2 kg (4 lbs) mussels 500 mL 2 cups whipping cream 250 mL (1 cup) dry white wine 30 mL (2 tbsp) butter
4 cloves garlic, minced 1 large pinch saffron salt and pepper to taste 1 baguette, sliced
Method 1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells) and discard. Discard any mussels that are open and stay open when pinched. 2. In a large stockpot over medium heat, heat butter and garlic and cook until softened, approximately 2 minutes. 3. Add wine, cream, saffron and a pinch of salt and pepper. Simmer for 2 minutes. 4. Add mussels, cover and increase heat to high. Cook until all mussels are open, approximately 5 minutes. Discard any mussels that do not open. 5. Serve immediately with sliced baguette.
GoodLifeMagazine.ca | 35
feature|craft beer
Kitchen Party Chopped Canada winner Chef Anne Sorrenti loves cooking with beer b y J O S H HAY TER, be e rsnob. ca | Photogr aphy B y Naomi Hiltz
Now is time to grab a few brews, sit back and relax with your family and friends and enjoy the beautiful Ontario summer. If you have visitors on their way, it’s time to fire up the grill and make entertaining the name of the game. There really is nothing better than sitting out on the deck and seeing your guests truly impressed and satisfied with their meal. On the flipside, there is nothing worse than missing hours of daylight prepping for that meal. In an effort to find something new that will impress your favourite foodies without losing a day in the sun, I have turned to Chopped
36 | GoodLife • July - August 2015
Canada winner and executive chef of Morgan’s on the Danforth, Anne Sorrenti. Sorrenti’s love for food and experimenting with flavours began at the age of 12, when she started helping out with her mother’s catering company. While sustainable and local sourcing of ingredients may be very trendy right now, Sorrenti’s family, first generation Canadians from Italy and Germany, instilled those values in her at a young age. When possible, they would grow their own vegetables and use locally sourced meats. As a child, Sorrenti would help make preserves and smoke meat for the winter. These experiences helped her to appreciate the
skill and effort that goes into cooking. Sorrenti’s passion for experimenting with flavours, coupled with her respect for the process of creating a quality product for people to enjoy, fits in perfectly with the Ontario craft beer movement, which values flavour and quality above all else. “I like cooking with beer because it’s versatile and there are so many different flavour profiles—and so much creativity. Now, more than ever, it makes cooking and pairing beer with food a lot more fun.” Here are some of Sorrenti’s easy-to-make, craft beer-infused summer dishes.
Great Lakes Brewery Canuck Pale Ale Cheddar Puffs Also known as gougéres, these cheddar and beer puffs are a great quick and easy snack to make at home or up at the cottage. INGREDIENTS 125 mL (1/2 cup) unsalted butter, cut into cubes 170 mL (1/2 cup, plus 3 tbsp) water 125 mL (1/2 cup) GLB Canuck 7 mL (1-1/2 tsp) salt 1 mL (1/4 tsp) cayenne 142 g (5 oz) all-purpose flour 5 large eggs 250 mL (1 cup) finely shredded sharp white cheddar cheese Freshly ground pepper Method Preheat oven to 400 Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine butter, water, beer and salt and bring to a slight boil. Immediately turn off heat and pour in flour; vigorously stir with a wooden spoon until dough forms. Continue stirring until dough dries out and pulls away from pan, about 2 minutes. Transfer dough into a bowl and allow to cool slightly, for 2 minutes. Add eggs one at a time into the dough and mix using a wooden spoon or mixer. The dough may seem too wet for the egg to incorporate, but just keep going; it’ll eventually come together. The dough should appear shiny, smooth and should fall back on itself, creating ribbons when you lift the spoon. Stir in cheese. Use a 5-cm (2-inch) ice cream scoop to portion dough, spacing about 2-1/2cm (1-inch) apart on baking sheets. Transfer to oven and bake for 15-20 minutes, until lightly golden brown. Decrease heat to 350 Fahrenheit, open oven door and bake for an additional 10 minutes.
Wellington County Dark Ale Sticky Barbecue Back Ribs Start these ribs in the oven the night before and finish them on the grill or under the broiler if the weather won’t co-operate. INGREDIENTS 1.4 kg (3 lbs) baby back ribs 2 cans Wellington County Dark I medium onion, sliced 3 cloves garlic, crushed 500 mL (2 cups) barbecue sauce (recipe for Anne Sorrenti’s can be found at torontogarlicfestival.com) 5 mL (1 tsp) Dijon mustard 30 mL (2 tbsp) maple syrup 1 tsp Kosher salt Freshly ground pepper METHOD Preheat oven to 350 Fahrenheit. Spread onion and garlic evenly on a rimmed baking sheet and place ribs, bone side down, on top. Pour one can of beer over ribs, sprinkle with salt and pepper and cover tightly with foil. Bake 3 hours or until tender. Open the other can of beer, drink half, then add the rest, along with barbecue sauce, Dijon and maple syrup to a saucepan. Simmer 15 minutes on low heat. Brush both sides of ribs with sauce. Grill over medium heat, meat side down, 10-15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over and baste cooked side liberally. Close grill lid and cook 10-15 minutes more, basting often. Remove from heat and let rest 10 min. Cut individual ribs apart, and serve warm with your favourite sides. Note: You can bake ribs up to a day ahead, cool and store in refrigerator. You’ll need to leave them on the grill a few minutes longer to make sure they’re heated through.
GoodLifeMagazine.ca | 37
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Mixed Greens with Baby New Potatoes, Akiwenzie’s Smoked White Fish and Steam Whistle Vinaigrette INGREDIENTS 800 g baby new red and white potatoes, unpeeled, cut in half 2 mL (1/2 tsp) salt 2 mL (1/2 tsp) fresh ground pepper 15 mL (1 tbsp )red wine vinegar 10 mL (2 tsp) dill, finely chopped 15 mL (1 tbsp) capers, drained and rinsed 1 small red onion thinly sliced 1 L (4 cups) mixed greens 175 g smoked white fish or trout flesh broken into chunks METHOD Place potatoes in a pot and cover with cold water and salt. Bring to a boil and cook until tender. Drain and toss with salt, pepper and red wine vinegar. Cool. Toss greens, dill, capers and red onion with cooled potatoes and three-quarters of the dressing. Divide onto four plates , top with fish and drizzle with remaining dressing. Serves 4. Steam Whistle Vinaigrette
To donate by VISA, Amex, MasterCard or Discover, call 416-869-4847. Online, please visit www.thestar.com/freshairfund 38 | GoodLife • July - August 2015
2 tbsp whole grain mustard 2 tbsp red wine vinegar 2 tbsp extra-virgin olive oil 1 tbsp Steam Whistle (drink the rest with the salad) 1 tsp honey Kosher salt and fresh ground pepper METHOD Whisk all ingredients below in small bowl. Note: Natasha and Andrew Akiwenzie are First Nations locals who catch and smoke their fish on Georgian Bay. You can find out more at akiwenziesfish.blogspot.ca.
GREAT BEERS EVEN WHEN NOT IN A RECIPE CANUCK PALE ALE Canuck is west coast style pale ale. It’s got a hoppy aroma with a slightly bitter finish that is well balanced with a soft malt flavour. Light enough for sitting on the dock with a strong enough flavour to satisfy the most discerning craft beer enthusiast in your crowd. Great Lakes Brewery, Toronto ABV: 5.2% IBU: 35 Pale ale
STEAM WHISTLE PILSNER
Spearhead Belgian Style Stout S’more Bars
Steam Whistle utilizes light floral hop and sweeter malts for a balanced crisp finish that is perfect for relaxing outside on a hot day. Steam Whistle, Toronto ABV: 5.0% IBU: 22 Pilsner
A grown-up take on a campfire favourite. INGREDIENTS 14 whole graham crackers, crushed 125 mL (1/2 cup) butter, melted 60 mL (1/4 cup) white sugar 1 mL (1/4 tsp) ground cinnamon 255 g (9 oz) bittersweet chocolate chips 185 mL (3/4 cup) heavy cream 1 (285 g/10 oz) package marshmallows 60 mL (1/4 cup) Spearhead Belgian Style Stout METHOD Preheat oven to 350 Fahrenehit. Lightly grease a 20 by 30 cm (9 by 13 inch) baking dish with cooking spray. Combine graham cracker crumbs, butter, sugar and cinnamon in a mixing bowl. Press into the bottom of baking dish. Bake until the crust is lightly toasted, about 5 min. Place chocolate in a medium bowl. Heat cream in a small saucepan over medium heat. Bring to a boil. Remove from heat immediately and pour over chocolate chips. Whisk until smooth. Stir in the beer. Pour evenly over crust.
WELLINGTON COUNTY DARK County Dark Ale is a rich malty ale. The roasted malts deliver a smooth, flavour balanced with English hops. This is the perfect beer to enjoy with grilled meats or on the slightly colder, rainy days. Wellington Brewery, Guelph ABV: 5.0% IBU: 24 Ale
BELGIAN STYLE STOUT Belgian Style Stout is a very dark brown colour, almost black, capped by a rich mocha-coloured head. Brewed with demerara sugar, Curaçao orange peel, coriander and Trappist Ale yeast, this unfiltered stout has a creamy texture. The notes of chocolate and espresso with orange and tropical spice make this a perfect beer for paring with deserts. Spearhead Brewing Company, Toronto ABV: 5.8% IBU: 35v Stout
Preheat oven’s broiler and set a rack about 15 cm (6 inches) from top. Place a layer of marshmallows on top of the chocolate. Broil until marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 min. Cut into squares and serve. Note: If these are for kids, increase the cream to 250 mL (1 cup) and let the adults enjoy the beer alongside. GoodLifeMagazine.ca | 39
feature|craft beer
ThE BEERS oF
SUMMER By JO OS S H H AY t te er, beerSNOb.CA
M
andie and Mark Murphy, the husband and wife team behind Left Field Brewery (est. 2013), are baseball fanatics who love beer so much they turned a home-brewing hobby into a baseball-themed brewery. They can’t be more excited for the 2015 season. Left Field has an awesome opening line-up of beers, including its Maris Pale Ale. The beer is a tribute to the great Roger Maris, who played for the Cleveland Indians, Kansas City Athletics, New York Yankees and St. Louis Cardinals between 1957 and 1968. Two days after his major league debut, Maris hit a grand slam and never looked back Like Maris, just two years into the majors, Left Field has hit a “grand slam” with this pale ale. The mission was simple: create a solid, high-quality beer that tastes good, but is mild enough so several can be enjoyed in the sun watching a slowly unfolding baseball game. By today’s craft beer standards, 4.5 per cent ABV is pretty mild and 30 IBUs shows a lower level of hops. While mild, it is rounded out by the Maris Otter Malts for a smooth, unpretentious beer ... perfect for a summer’s day.
40 | GoodLife • July - August 2015
GOLDEN BEACH PALE ALE Pale yellow colour with hazy afternoon feel, Golden Beach is a great spring selection. The subtle hops have citrus flavours and mild malts make for a beer tailor-made to savour in the sunshine. Sawdust City Brewing Co., Gravenhurst ABV: 4.3% IBU: 25 Pale ale
BRAKEMAN’S SESSION ALE Yellow and gold, slight citrus with lemon, caramel malts and mild hops that give a slightly bitter finish. Junction Craft Brewing, Toronto ABV: 4.7% IBU: 40 Ale
LE PAYSAN SAISON Saison is a style of beer that originated in Belgium, served to refresh the farmers after a hard day of work. Why should they get all the refreshment? This Saison is fermented to showcase several distinct fruity aromas. Le Paysan starts off a little malty for my taste, but quickly gives way to a smooth slightly spicy finish. Nickel Brook Brewing Co., Burlington ABV: 5.7 % IBU: 27 Saison
SIDE LAUNCH PALE ALE Side Launch Pale is an interesting Canadian pale ale that is a real mix between American and English style pales. They use a pale Canadian malt, with a blend of North American hops. This is a well-balanced beer that can be relished over several hours on a nice warm day. Side Launch Brewing Co., Collingwood ABV: 5.3% IBU: 25 Pale ale
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portfolio |Jared Pelletier
Jared Pelletier
Aurora Film Director a Rising Star by David Li p h o t o g ra p h y b y A ntoin e Herriel, S tudio Canal P R At only 24 years old, Aurora filmmaker and director Jared Pelletier is a rising star in his field. Pelletier’s first taste of success came in 2009 when, as a bright-eyed 18-year-old, his short film The Collision was shortlisted by programmers for the Cannes Film Festival. Three years later, he signed on to work with Los Angeles-based gaming and media giant Machinima Inc. Today, Pelletier is working on multiple assignments including a full length project that 42 | GoodLife • July - August 2015
is slated to be his first feature film. Someone who is eager to provide insight on what has contributed to Pelletier’s success is his mentor and respected Canadian producer, Gabriel Napora. “Most directors twice his age aren’t able to capture what he’s able to get. He’s a world-class editor as well; and his ideas are both very accessible and intriguing,” says Napora. “For a kid his age to be able to bring out the tone of projects as magnificently as he does and make them compelling makes him a very
unique talent,” he adds about Pelletier. Taking a moment to reflect on his journey, Pelletier says it was his curiosity for the finer details of sci-fi movies – particularly Star Wars – that led to his fascination with filmmaking. “My dad had bought the 1997 special edition VHS set — I was six at the time and it consumed me,” he recalls. “I wanted to unpack them completely and understand how a film is crafted, how it’s stitched together. Star Wars influenced me to think about movies as something more than pure entertainment and that’s
“
“My hobbies became fairly singular once I discovered film. I would often run around with a Handycam, making movies with friends through elementary school, which were often re-creations of films I was interested in at the time.”
stayed with me.” The only child of Maurice and Janet Pelletier, Pelletier attended Light of Christ Catholic Elementary School and Cardinal Carter Catholic High School in Aurora. Young Jared dedicated all his free time towards his fascination for filmmaking. “My hobbies became fairly singular once I discovered film, he says. “I would often run around with a Handycam, making movies with friends through elementary school, which were often re-creations of films I was interested in at the time.” One of his projects, The Collision, caught the attention of the Cannes’ program selection committee as they shortlisted Pelletier’s film for a spot in their 2009 festival. Still, thinking filmmaking would remain a hobby, Pelletier decided to enroll in the sports management program at Brock University after graduating high school. But he soon came to the realization a career in film was the only thing that would truly satisfy him and left university early to dedicate himself fully to the pursuit. “I don’t know that all of my friends and family had the same unrelenting belief that I did, but nobody ever said so,” he says of their reaction to his decision to drop out of university. “Of course, it’s easy for people to become supportive once there’s tangible success, but it’s not something I really pay attention to.” The tangible success Pelletier speaks off came in 2009 when he signed a deal with well-known media and gaming giant Machinima Inc., a company that has released and created projects with Lions Gate, Warner Bros, Microsoft and many other entertainment industry heavyweights. “The staff at Machinima had seen proof of concept material I had done on Microsoft’s Halo franchise and asked if I would be interested in pitching some ideas,” Pelletier explains. “I went through the process with them fairly quickly
and suddenly I was responsible for producing, writing and directing a project with real money and real stakes.” Since then, he has produced television commercials professionally and has held marketing executive positions; and just last year, he sold his first television series. While his relationship with Machinima has since ended, in 2015, the Aurora native ranked among the top 1 per cent of highest earning directors under 25. Having worked closely with renowned Canadian director and producer Neill Blomkamp, who directed the 2009 box office smash District 9 and more recently CHAPPiE, Napora says he sees a number of undeniable similarities between the two. “Neill, when I worked with him, was a great editor, visual effects artist and director…. Jared is equally as good as an editor and his direction reminds me a lot of Neill, too,” he says about the two talented Canadian directors. “They both think outside of the box and think deeply on a conceptual level. Jared, to me, is going to someday be where Neill is now. It’s just a matter of time and persistency.” Pelletier is currently putting in the time shooting a science fiction project that is expected to be his first feature film, with the support and backing of French media giant Studio Canal. He is also directing a new show for Shaftesbury Films called Inhuman Condition. Given that he’s currently doing what he’s loved since early childhood, Pelletier says he is not so much concerned about his destination as he is about just enjoying the journey. “Of course, I’m always trying to scale my career, of course I want to make studio films and that’s happening on a micro-scale at the moment,” he says. “But my end goal isn’t to make a $100-million movie at Universal…. I’ll be completely sated if I can keep making film that I care about; film that I would want to watch.”
3
Things about Jared Pelletier
Who were your idols growing up? My idols were always tied to film, and the list is fairly generic: Steven Spielberg, George Lucas, James Cameron and practically any director responsible for my favourite movies. What has been your most memorable TIFF experience? A couple of years ago, I was invited to the Warner Bros. premiere of Gravity, which was really the first major TIFF event I’d ever experienced. I was a couple of seats away from Corey Stoll, Guillermo Del Toro was right in front of me, Jason Bateman just to my left…. The energy was amazing and it was an incredible experience to see so many celebrities simply consuming film as fans of the medium. What is your advice for other aspiring filmmakers and directors? You need to have a thick skin. Avoiding complacency, improving yourself, working hard, etc. are all prerequisites, but if you can’t handle a rejection from an executive or a producer, then you really have no hope. You’ll hear the word “no” a lot. Get used to it and achieve that intrinsic satisfaction from proving them wrong. Trust me, the journey is worth that feeling alone. GoodLifeMagazine.ca | 43
at the beach
hit the By JOANN MACDONALD | PhotoGraPhy By JIM CRAIGMYLE
Beach-goers gather at holmes Point Conservation area in Georgina.
44 | GoodLife • July - August 2015
no cottage? no worries. If hitting the beach is at the top of your summer bucket list, there are plenty of beaches to enjoy right here in york Region. And it won’t take a long time to get to them – ideal, because battling traffic isn’t on anybody’s bucket list. Read on for eight local spots to make a splash.
GoodLifeMagazine.ca | 45
at the beach|
8 local spots to make a splash 1. de la salle Park beaCh On the shores of picturesque Lake Simcoe, De La Salle Park Beach offers a welcome respite from city heat. “Georgina is known for its beautiful beaches and parks and is a prime destination for those looking to kick back and relax with some sand between the toes or plan that special family time with a picnic at the beach,” says Robin McDougall, director of recreation and culture for the Town of Georgina. Make a day of it and access amenities such as the swimming area, picnic tables, picnic shelter, washrooms, playground and beach volleyball. Find the park at 1940 Metro Rd., Jackson’s Point.
2. franklin beaCh Once parked at De La Salle Park, venture on foot to nearby Franklin Beach at 743 Lake Dr. E. in Sutton. Owned by the Lake Simcoe Region Conservation Authority (LSRCA) and managed by the town, Franklin Beach offers a small sandy beach and a grassy area for picnicking. Just grab your sunscreen, pack a lunch and go!
3. willow beaCh Conservation area Sutton’s Willow Beach Conservation Area is another good vantage point from which to enjoy views of Lake Simcoe, the fourth largest lake wholly in Ontario. Take the family — there’s a playground for the little ones, a sandy beach, picnic tables and flush toilets. As with most beaches in the area, local residents park for free with a resident parking pass. Paid parking is available for non-residents. Visit at 1506 Metro Rd., Willow Beach.
46 | GoodLife • July - August 2015
4. holMes Point Conservation area Located north of Pefferlaw at 131 Holmes Point Rd., this park also overlooks Lake Simcoe, part of the Trent-Severn Waterway system. The locale boasts a sandy beach, picnic tables and a playground. As with all public beaches in the area, look for a blue sign to indicate that water bacteria levels are within acceptable limits. York Region monitors the water quality at public beaches from mid-June until the end of August. If high bacteria levels make the water unsafe for swimming, you’ll see a red sign posted at the beach.
5. bonnie Park beaCh Located in Jackson’s Point, at 1 Bonnie Blvd., Bonnie Park Beach is available to the public throughout the summer. Swim in the waters of Lake Simcoe and grab a picnic table to enjoy your lunch while the kiddies play at the playground. Don’t have time to pack a lunch? Not a problem, says McDougall. “Georgina has many options when it comes to dining that are within close proximity to the beaches.” Stroll to the nearby Jackson’s Point Village to shop and dine.
6. north gwilliMbury Park Get to the beach in under an hour. Even on a work day, you could be dipping your toes in the waters of Lake Simcoe by dinnertime. North Gwillimbury Park, located at 775 Lake Dr. N. in Roches Point, offers amenities such as picnic tables, a picnic shelter, portable washrooms and a playground. “Come visit, we guarantee that you will be back,” says McDougall.
7. georgina island Home to the descendants of the Lake Simcoe region’s first inhabitants, the Chippewas, Georgina Island is the largest island on the lake. The island welcomes visitors to walk or hike the Nanabush Trails, the historic paths the Chippewa ancestors used daily. View wildlife, wetlands and an authentic wigwam village. Pay a $10 parking fee at the Eagle’s Nest restaurant and access the beach at the Neezh Meegwunun Family Campground. Stay overnight at one of the campground’s cabins or pitch a tent on-site. The island is accessible to visitors by way of the Aazhaawe ferry, departing from Virginia Beach Marina, at 7751 Black River Rd., Sutton West, in summer.
8. sibbald Point ProvinCial Park Hang out for the day or camp overnight at Sutton’s Sibbald Point Provincial Park. With ample sandy beaches, large grassy picnic areas and a forested hiking trail, this Ontario park is a popular summertime destination for York Region families. History buffs will want to visit Eildon Hall, the Sibbald family home, now a museum that explores rural life in the mid-19th century. Another historic structure, St. George’s Anglican Church, is adjacent to the park. The church cemetery is home to the graves of writers Stephen Leacock and Mazo de la Roche. Visit at 26071 York Rd. 18 (Park Road) in Sutton West.
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www.parkbridge.com GoodLifeMagazine.ca | 47
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ocated at Sheppard Avenue East and Bayview Avenue, Vida by award-winning developer, Castle Group Developments, is a luxury boutique condominium nestled in the exclusive Bayview area. Just steps from Bayview Village and the Sheppard subway line, Vida features exquisite modern urban architecture, vibrant amenities and sophisticated suites that range from $199,990 to over $700,000. Envisaged by Mona Bhamani, President of Castle Group and HCA Architecture, Vida’s elegant three, six and eight-storey stepped design creates a seamless flow between the building and the lush outdoor landscape. Features include a dramatic arched entranceway, main floor retail shops and services, and a lively courtyard inspired by a European palazzo.
Residents of Vida are steps from Bayview Village, which offers a fine selection of more than 100 luxury retailers, gourmet grocers, restaurants and cafes. Vida also has convenient access to schools, hospitals, green spaces and transit. Bayview Station on the Sheppard subway line is just steps away and access to the 401 and the Don Valley/404 is virtually instant. Luxurious amenities at Vida include a multi-purpose party room with chef’s kitchen, sports bar, outdoor space with BBQs and fitness centre equipped with the latest cardio machines. Impeccable suites feature 9’ ceilings, expansive windows and layouts, granite countertops, Europeanstyled cabinetry and balconies or terraces. Suites
range in size from 328 to over 1,000 square feet and are available in studios, one bedroom, one bedroom plus den, two bedroom and two bedroom plus den. For more information, register at vidacondos.com or call 416-304-1212.
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RETIREMENT: SPEND LESS, ENJOY MORE
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anadians are no strangers to the fact that many people near retirement are facing large financial burdens. With the recent economic hardships, people fear that they will never be debt free and as a result, most will have a lot of catching up to do if they wish to meet their retirement goals. Land leasing, a home ownership option, is making its way to the forefront of real estate choices. It is a different kind of home ownership for retirement, which can offer more flexibility. On average, Canadians plan to retire at the age of 59 but are now forced to postpone until 63, according to
48 | GoodLife • July - August 2015
a survey by the BMO Wealth Institute. A vast number of those surveyed do not feel assured that they will be financially stable during retirement as most people will be carrying debt into their retirement. The home ownership option of land leasing is largely emerging as a way to escape large mortgage payments during retirement since it provides a simple solution for people who are looking to unlock the money tied up in their current house. Essentially, with land leasing, people own their home and lease the land that it’s on. This way people don’t have to come up with a huge down payment or saddle themselves with a massive mortgage.
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“The prospect of retirement should be a joyous occasion for people since it marks a time of financial independence,” said Rob Tallis, Vice President of Sales, Marketing & Home Construction, Parkbridge Lifestyle Communities Inc., Canada’s largest owner of land lease communities. “But for those who wonder how they will afford retirement, land leasing is a great alternative to home ownership as it enables people to enjoy the things that matter most in life.”
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recreation |Cycling
Two Wheel
The joys of cycling in
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ls Good
n yoRk REGIon
photos by Jim Craigmyle
B y A NDREW HI ND
What better way to explore York Region’s most beautiful places up close and at your own pace than by bike? Whether you like natural spaces, urban areas or quaint villages, there’s a cycling opportunity for you. “York is blessed with country roads in the north ideal for road cycling, as well as a number of excellent trails. There’s something for everyone,” asserts Shawn Smith, York Region’s program manager for active and sustainable transportation. “It offers a sense of adventure and an opportunity to explore the region in a different way. When you’re cycling, you see things differently because you are at a slower pace and you use all your senses. It’s really enjoyable.” Getting into cycling Cycling is one of the easiest hobbies to take up. There’s really only one requirement for cycling: a bicycle that you can comfortably ride for several hours at a time. Bikes come in many different shapes and sizes, so it’s important that you’re riding one that fits both you and the terrain you’re going to tackle. Road cycles are designed for smooth asphalt surfaces, whereas mountain bikes are for off-roading. Hybrid bikes are a cross between a road bike and a mountain bike and can handle everything except hard core off-road trails. If you’re tempted to use that old bike gathering dust in the shed, a thorough service is essential to ensure your brakes, cabling, chain and tires are in good order. Before you commit to a lengthy ride, wheel your bike around your block a few times. This should alert you to any mechanical problems. While there is a host of cycling gear on the market, the only piece that’s essential is a well-fitting helmet. Are you fit enough to cycle? The simple answer is yes. Anyone of even middling cardiovascular health can ride a bike over simple terrain and moderate distances. » GoodLifeMagazine.ca | 51
recreation |Cycling
photo by Mike Barrett
While you shouldn’t immediately jump into a bike tour of all that York has to offer or embark on an arduous trail, even beginners can find a route to enjoy. Start conservatively and progress from there. When planning a trail ride, start with something short and along flat terrain, like a former rail bed. An important tip is to stay fuelled while riding. Eat before you’re hungry, drink before you’re thirsty, rest before you’re tired. Carry two bottles, one with water and the other with an energy drink that will keep you going and bring along energy bars to sustain you. Off-road cycling York Region is blessed with a number of off-road trails. While the image of a mountainbiker careening down an impossible slope is what often comes to mind when one talks about off-road cycling, that’s a very specific and extreme type of cycling. There are, in fact, off-road bike trails for every skill level, 52 | GoodLife • July - August 2015
including gentle gravel rail-trails ideal for even novice riders. Here are some of the trails York has to offer: Brown Hill Tract: This East Gwillimbury section of the York Regional Forest offers 15 km of mountain biking trails suitable only for mountain bikers, though there are trails suitable for novices through to hardened adrenaline junkies. The Brown Hill Tract is located at McCowan Avenue and Ravenshoe Road. Holland River Valley Trail: A short (4 km) trail through a peaceful valley between Yonge Street and Bayview Avenue, ideal for beginners. Links to Sheppard’s Bush Conservation Area and Oak Ridges Trail offer opportunities for lengthier rides for more advanced riders. Lake Simcoe Trail: This 50 km of mostly paved rail trail (some minor off-roading is required along a short stretch) follows the southern edge of Lake Simcoe, offering scenic water views. The Lake Simcoe Trail
represents a perfect choice for a four- or five-hour excursion. Oak Ridges Trail: Portions of this 250-km trail across the Moraine are open to cyclists. For more information, see oakridgestrail. org. Sutton Zephyr Trail: This 14-km hardpacked gravel trail on former CN rail bed passes through quiet wooded areas following the Black River watershed from Holbourne Road/Hwy. 48 on to Brown Hill and ultimately Sutton. Tom Taylor Trail: “A part of the Nokiidaa Trail, I consider this a jewel of Newmarket. It connects to Fairy Lake, historic downtown and the GO Station, and is paved, well-lit and is really safe because most road crossings are of the under-road variety,” enthuses Smith. Road cycling Because it is blessed with a number of quiet rural roads, York Region is
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ideally suited for road cycling. A number of York Region bike routes are plotted on the websites mapmyride.com and ontariobybike.ca. Another resource is the recently updated map published by York Region with possible routes; print versions are available at municipal offices, libraries and chambers of commerce, with PDFs downloadable at york.ca/cycling. A great way to get introduced to road cycling is by joining a road cycling club, such as the Newmarket Eagles, which formed in 1985 and currently has 200 members. “We offer a learn-to-ride program, which teaches people how to ride safely on roads shared with cars and how to ride safely in a group,” says club president Andrew Darke. “There are several group rides each week, which are organized so people are divided into groups based on ability, as well as weekly time trials and club races against other clubs (Barrie and Collingwood, for example) for more advanced riders.” “Riding in a group has benefits over riding singly,” Darke explains. “In a group, it becomes a social event as much as it is exercise and people enjoy the camaraderie and encouragement. It’s also easier to ride in groups due to the draft, or slipstream, effect.” Whatever your preference in terms of terrain to be explored, and whatever your skill or fitness level, York Region offers a myriad of cycling opportunities for you. There’s no better way to experience the outdoors than at your own pace atop a bicycle.
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54 | GoodLife • July - August 2015
Got a sweet weekend invite to a friend’s cottage this summer? Here’s how to ensure your first stay isn’t your last. By LESLIE MASON
A
t some point, many cottage owners face that guest—you know, the one who shows up empty-handed, wants to stay for days and seems to expect five-star treatment more in line with a luxury getaway than a rustic retreat. Want to get invited back? Don’t be that person. Here are five ways to make sure you’re a memorable cottage guest for all the right reasons. tip #1: get info upfront Before packing, gassing up and hitting the road, make sure you’ve got a clear understanding about your host’s expectations. “We tend to share the responsibility of what to bring and/or share as guests,” says Sophie Turner, a regular cottage guest. “In terms of food and drink for the weekend, we decide ahead of time what meals the host will provide for the whole group and what we’ll do. That way there isn’t any duplication of items and the host isn’t always the one preparing the meals.” Lesley Mertens makes it easy for the guests she and her husband invite to the family cottage. Prior to visits, she sends guests an email with directions and suggestions and reminders around items to bring. “Lifejackets are a big thing. That’s the one thing that everyone forgets to bring and you can’t go out in the boat—you need ones for the kids and you have to have a lifejacket for every adult.” For Mike Medeiros* it all comes down to good communication and “making sure those discussions happen beforehand so that your guests have a good experience and you have a good experience having them.” What should guests bring? Who will make what meals? Don’t wait for your host to get the conversations going. tip #2: Be courteous The point of cottage living is to get away from the craziness of everyday life. But that
peaceful existence usually means limited access to conveniences like grocery stores. Be sure to ask your hosts whether there’s anything they’d like you to pick up such as more milk, batteries or bug spray. That sort of thing is definitely appreciated—especially if your hosts have been up at the cottage for a while, says Mertens. Along with sparing them a trip into town, you’ll also help set the tone for a great weekend. Take that same courteous approach when it comes to the length of your stay. For Turner, that’s typically a weekend. “It feels like the right amount of time to unwind, fish, share some great meals with good friends, and the perfect of amount of ‘play’ time for the kids,” she says. tip #3: Follow cottage “rules” For many cottage owners, their biggest—and sometimes only—house rule involves respecting the septic system. “When guests are not accustomed to cottage life, they forget that you can’t just put everything down a toilet because it goes into a septic,” explains Mertens. A little sign posted in the bathroom reminds guests to flush with care. Other rules may not be quite so in the forefront of your host’s mind. Are coasters needed on wooden furniture? Should b e d r o o m doors be kept closed? Asking about—and following—those sorts of unspoken rules can go a long way to making your cottage stay a good one.
on the Sea-Doos. What to do? Bookmark your plans, don your lifejacket and paste on a smile. While you don’t have to play follow the leader every moment of your stay, appreciate the efforts your host makes by joining in on their version of fun. tip #5: do your share “When you have guests, it’s not a vacation— there’s work to be done in terms of cleaning up and cooking and so forth,” says Medeiros. Meal prep, cooking, cleanup, activity organization… there are plenty of ways to lighten the workload for your hosts. At the Mertens family cottage, chores and responsibilities are divvied up, says Mertens. For example, guests might prep and cook a meal and hosts will handle cleanup. “We try and split it up to make it fair. Otherwise, as a host, you end up spending the entire weekend cooking and cleaning and you don’t get to sit back and relax at all.” Bonus tip: Bring a prezzie Obviously, a verbal “thank you” is a must. But if you really want to wow your cottage hosts and show your appreciation, pack along a thank you gift such as a nice bottle of wine, a basket full of cottage essentials or luxuries or some other goodie you know they’d appreciate.
tip #4: Join in You’d love nothing more than to spend your time lying on the beach, a great book in hand, sipping an adult beverage and squeezing hot sand between your toes. Your host, on the other hand, can’t wait to take you on a boat tour and follow it up with a few hours GoodLifeMagazine.ca | 55
events|things to do
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tage tennis demonstrations featuring local tennis greats. enjoy traditional Wimbledon-style refreshments (think strawberries and cream, Pimm’s and sandwiches). the celebrations will also include heritage crafts and activities, historic house tours, refreshments, music and more. information: aurorahs.com/pan-am-games/
THINGS to DO 4 in your community
Splash - Lake Simcoe’s Floating Water Festival august 14 and 15 de la salle Park, Jackson’s Point this free event is the year’s most delightful opportunity to enjoy one of lake simcoe’s very best beaches. Play on the beach, picnic and enjoy live music and experience a wealth of fun water sports, art and learning for kids of all ages. information: splashfestival.ca
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bug and butterfly Walk august 15, york regional Forest, Bendor and Graves tract, 17858 mcCowan rd., east Gwillimbury use nets to hunt for bugs, butterflies and dragonflies, then release them into the wild. learn how insects play an important role in our communities. registration required. information: york.ca/forestevents
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Newmarket Jazz+ Festival July 31 to august 1, riverwalk Commons this four-day summer event boasts non-stop live musical entertainment, including Keswick’s own Bernadette Connors on Friday night and shannon Butcher, Blackboard Blues Band, stacey Kaniuk and sounds of motown on saturday, a show and sale by area visual artists and a Creative Kids Zone. information: newmarketjazzfestival.com
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Sutton Fair and Horse Show august 6 to 9, sutton Fairgrounds a true country fair featuring a monster truck show and rides, demolition derby, truck and tractor pull, 4-h garden tractor pull, horse pull and shows, dog show, frog-jumping contest, cow-milking and sheep-shearing demonstrations, pony rides and petting zoo, midway performances from the Kawartha Country Cloggers and Circus Jonathan, fine arts, crafts, culinary, vegetable and flower exhibits and more. information: suttonfair.com
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Pan Am and Parapan Am Celebrations: A taste of Wimbledon august 8, hillary house, aurora Celebrate the games and the history of tennis in aurora. Join us for heri-
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Painted Perch Festival august 15, Jackson’s Point hosted by the Jackson’s Point Village association Bia, the Painted Perch Festival is an afternoon and evening of fun for the whole family, including children’s games and crafts, live music, vendors and artisans, food and drink. don’t forget to check out the wonderful handcrafted perch and vote for your favourite! information: jacksonspointbia.com
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Doors Open Aurora August 15 This year’s event features a history and mystery walking tour and locations including Merlin’s Hollow gardens, Petch log house, Aurora Cultural Centre, Aurora Amoury, Aurora Readiness Centre (Former Cold War Emergency Control Headquarters for Metro Toronto) and St. Andrew’s College. doorsopenontario.on.ca/ Events/Aurora.aspx
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Fall Forest Festival Celebrate Art in the Forest, September 19 York Regional Forest, Hollidge Tract, 16389 Hwy. 48, Whitchurch-Stouffville. Admire and shop for arts and crafts made from and inspired by nature. Take a horse-drawn wagon ride, try a fun scavenger hunt and much more. Open to all. Information: york.ca/forestevents
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Georgina Pioneer Village Harvest Festival September 19, Georgina Pioneer Village Celebrate the feel of autumn with vintage farm equipment, food, crafts, artisans and vendors, historic demonstrations, free apple cider, live music and more. georginapioneervillage.ca
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Forest Fungi Walk October 3, York Regional Forest, Brown Hill Tract, 4389 Ravenshoe Rd., East Gwillimbury Explore the forest in prime mushroom time. Learn how mushrooms are one of our best recyclers. Registration required. Information: york.ca/forestevents
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An Evening With…The Connors Brothers August 21, Georgina Arts Centre The Connors Brothers are a band of brothers who deliver their own brand of folk, rock, blues, funk, Celtic and East Coast Canadian music in a delightfully flavourful blend that is sure to awaken the tastebuds of any audience member. Their first full-length studio album Maple Flavoured features a syrupy soundscape full of Canadiana. gacag.com
New’bark’et September 12 and 13, Lions Park, 424 D’Arcy St., Newmarket Sponsored by Global Pet Foods and North Newmarket Lions, this familyfriendly event features activities, booths and items dedicated to dogs. Information: newmarket.ca
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Schomberg Street Gallery September 13, Main Street Schomberg Arts Society King hosts this free event in the heart of Schomberg. The road is closed to traffic and visitors can peruse and shop a large selection of original artisans. artssocietyking.ca
Aurora Farmers Market & Artisan Fair Saturdays, 49 Wells St. The local market offers a wide selection of produce from local farmers, delicious food from vendors and beautiful creations by talented artisans. Special event days include music, a market bag raffle and free children’s crafts. Information: theaurorafarmersmarket.com
East Gwillimbury Farmers Market Thursdays, Green Lane Commons Local farm vendors, bakeries, artisans and more will be offering their products every Thursday from 2 to 7 p.m. Support family farmers and local artisans and connect with your community
Newmarket Farmers Market Saturdays, Riverwalk Commons Every Saturday morning, a band of farmers, vendors and volunteers create a hive of activity reminiscent of the town’s early years as a new market. A great place to buy farm fresh produce, homemade baking and hand-made crafts and to meet up with friends over breakfast or lunch. Information: newmarketfarmersmarket.com
online
Looking for something fun to do? Check out events on yorkregion.com GoodLifeMagazine.ca | 57
travel|Glendorn
The Lodge at
Glendor by Bart Card
T
ravelling the world has afforded me the opportunity to experience many new and interesting pastimes and explore interests that may not have been possible otherwise. Since I was a boy, I have loved exploring the outdoors and with that love comes a fascination with shooting and
fishing. So when, in the fall of last year, I received an invitation to stay at the Lodge at Glendorn, I jumped at the opportunity— especially after learning the idyllic getaway is a Relais & Châteaux property and firearm manufacturer Beretta and high-end fly fishing, hunting and sporting goods retailer Orvis are involved in the outdoor activities. My son-in-law, Kyle, and I share similar interests, so I invited him along. The drive to northwestern Pennsylvania from my home in York Region was easy, with no traffic and beautiful scenery. We left early and arrived mid-morning. The first thing we noticed as we pulled onto the property was the beauty of the surrounding landscape—flowing streams and»
58 | GoodLife • July - August 2015
rn
A luxurious outdoor getaway
A luxurious outdoor getaway
GoodLifeMagazine.ca | 59
travel|Glendorn
“
The first thing we noticed as we pulled onto the property was the beauty of the surrounding landscape—flowing streams and rolling hills, an outdoorsman’s dream.”
rolling hills, an outdoorsman’s dream. Located adjacent to the Allegheny National Forest, the Lodge at Glendorn’s main lodge dates back to 1929. The property is open year round and offers beautifully appointed accommodations, fine dining in a casual atmosphere and worldclass activities. Famous guests have included Louis Armstrong, Victor Borge, Art Buchwald and Ella Fitzgerald. We parked the car and made our way to the main lodge to check in. The mostly original furnishings, family heirlooms and redwood panelling set a perfect atmosphere and truly accentuate the history associated with Glendorn. And what a history it has. The property was purchased by C.G. Dorn in 1927 as a family retreat. In 1995, the Dorn family made the decision to share their family getaway with others and opened their doors 60 | GoodLife • July - August 2015
to the public. When the estate came up for auction in 1995, Cliff Forest and his family jumped at the opportunity to buy it and set out to preserve the property’s history and natural beauty. While checking in, Kyle and I had the pleasure of meeting Stephanie Schafer, director of hotel operations and marketing. She was exceptionally helpful and provided us with fantastic tales of the property as we walked the short distance to our guest cabin. The property has a total of 12 cabins, all secluded in the surrounding woodlands. John’s Cabin is a larger cabin, featuring a small kitchen, living room with wood-burning fireplace and an outdoor porch with a sleeping swing that overlooks Skipper Lake. It sleeps up to eight people and each bedroom has its own private bathroom.
Each cabin also features an outdoor firering with teak furniture, allowing guests to enjoy the beautiful Pennsylvania mountain scenery. In addition to guest cabins, Glendorn offers suites and rooms in the Big House. All accommodations are furnished with fine linens, towels and Aveda bath products. After a wonderful night’s sleep, we woke rested and ready for the day ahead. Our first planned activity was fly-fishing, with the knowledgeable Damon Newpher, sports director at Glendorn. Glendorn is home to Fuller Brook, a crystal clear, spring-fed stream full of native brook, brown and rainbow trout and suited to experienced and novice fly-fishers. Being relative beginners, Kyle and I spent the morning under the astute tutelage of one of Glendorn’s
fishing guides. We ended up catching an releasing, a handful of fish and thoroughly enjoying the experience. After a full morning, we headed to the dining room for lunch. The kitchen offers a menu inspired by classical French techniques and infused with regional favourites and fresh local ingredients, including those from the lodge’s gardens. The wonderful staff will pack a backpack lunch if you choose to explore the property instead of eating in the dining room. In the summer, lunch can be served by the poolside, on the terrace or in the airy sunroom. After a satisfying and delicious lunch, we made our way back outside to do some skeet shooting. Trap and skeet shooting is a Dorn family tradition. The sport was so important to the family, that a padded telephone booth was installed in the trap house so that family members could conduct business while on the shooting range. The trap house is fully equipped with a restroom, fireplace, built-in grill, gun rack and gun-cleaning station—ideal if you are there to shoot or just watch your friends or family. All levels are welcome to participate, even if you have never held a gun before. After some time at our cabin to freshen up, we headed to the Great Room of the Big House for dinner. Glendorn’s state-of-the-art kitchen is run by a superb team of culinary experts, led by executive chef Joe Schafer. Originally from upstate New York, Schafer joined the Glendorn team in 2008. His food is heavily influenced by classical French techniques, while focusing on seasonal, local ingredients and products. The Great Hall is the perfect setting for dinner and a sociable cocktail hour. Four-course meals are paired with wine and diners are serenaded by a»
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travel|Glendorn
62 | GoodLife • July - August 2015
pianist playing romantic music. The following morning we were up early and, after a breakfast of farm fresh eggs, sausages and fresh squeezed orange juice, we headed to Spring Creek preserve for an entire day hunting upland bird. A wide variety of hunts are available at Glendorn, including wild grouse, wild woodcock, chukar, pheasant and wild turkey. On this particular day, we went in search of pheasant. Pheasant shooting at Glendorn is an experience unto itself. Each guide has his own dog trained for the conditions. This was the first time Kyle had been on a pheasant hunt and our knowledgeable guide made the experience accessible for all. For those who enjoy pheasant, the chef will be happy to prepare it for your evening meal. We arrived back at the cabin early afternoon and had time left in the day to tour the local Zippo factory and receive some treatments at the spa with spa director Jennifer Herzog. Kyle had never had a pedicure, so I treated him.
When our weekend came to an end, we were truly sad to leave. Our trip took place in the late fall, but the lodge is open year round, with many people enjoying the miles of hiking trails in the shade of blue spruce, hemlock and black cherry. The lodge supplies a trail guide to the local trees, shrubs, mosses and ferns. Summer activities include tennis, biking or relaxing by the 18-metre (60-foot) outdoor swimming pool. Guests can also enjoy berry picking and after-dinner bonfires with s’mores. In the winter, guests enjoy crosscountry skiing and snowshoeing or just relaxing by the fire with a good book. The staff at Glendorn is dedicated to preserving the spirit of a vibrant family, making visitors feel as though they are truly coming home. My only regret is that we did not stay longer. For more information, visit the Lodge at Glendorn at glendorn.com.
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in the crowd POLO FOR HEART For more than 35 years, Polo for Heart has brought players from around the world to the Gormley Polo Centre in Richmond Hill to participate in the world’s oldest team sport and raise money for heart and stroke-related charities. This year’s event, held June 19, 20 and 21, raised funds for the Heart and Stroke Foundation of Canada and Southlake Foundation. The annual event features international polo matches, boutiques, silent auction, half-time entertainment, traditional champagne divot stomp and best hat contest.
NAOMI HILTZ PHOTOGRAPHY 1.
Richard Janssen Van Ben Doornnalen, Peter Welsh, Ed Meissner, Susanne Welsh, Jan Janssen Van Ben Doornnalen and Beatrix Meissner
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Jordan Smith and Mary Mill
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Emma Ortepi, Leona Gasparini, Olivia Ortepi and Hailey Lauzon
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Kathy Gamblen and Kim Sangani
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Charlie Pabst, Raif Pabst and Dora Pabst
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Claire Purvon, Lise Seguin, Carole Cameron, Toni Paolasino, Marcia O’Hearn, Colleen Clarke and Wendy James
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Donoth O’Briene and Sinead O’Briene
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Geraldine Lauzon and Marianne Ortepi
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Keegan Cloutier, Holly Zita, Linda McDonall, Barbara McBean and Cat McBean
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SCHOOL
Internationally recognized since 1961, TMS School delivers a seamless, internationally-acclaimed educational experience designed to inspire and challenge students, from 18 months to 18 years, to discover the best of who they are and to achieve their full potential. OUR CONTRIBUTION TO THE COMMUNITY
SECRET TO OUR SUCCESS TMS seamlessly combines a flagship Montessori program for students from age 18 months to Grade 6, and an International Baccalaureate (IB) Programme for students from Grade 7 to Grade 12. The program focuses on more than mastering basic skills and knowledge, the students develop fully in academics, arts, athletics and citizenship. Starting at 18 months of age, TMS helps students to help themselves. Students develop confidence and higher level thinking skills necessary to make the most of whatever challenge they encounter. In TMS grades 7 through 12, individual student learning is globally benchmarked against other students in the IB program.
Bayview Campus 8569 Bayview Avenue Richmond Hill
Elgin Mills Campus 500 Elgin Mills Rd. East Richmond Hill
At all ages, our students learn to take action to make positive differences in the school, the community and the world. The Bayview and Elgin Mills Campuses are located in Richmond Hill. TMS is a member of CAIS (Canadian Accredited Independent Schools) and accredited by IBO (International Baccalaureate Organization), CIS (Conference of Independent Schools) and CCMA (Canadian Council of Montessori Administrators).
(905) 889-6882 Ext 2254 www.tmsschool.ca
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Call Today for a Free Home Estimate 68 | GoodLife • July - August 2015