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SUMMER SHAKE-UP
Cocktail recipes to try at home
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contents
16
10
10 Backyards 101 16 Close to the Wind 22 Up Your Barbecue Game 30 Avocados on the Menu 36 On Tap 39 A Piece of Paradise
landscape project pairs contemporary design with natural backdrop
how to create your own outdoor oasis
22
kiteboarding enthusiast’s home all about the lake
where there’s smoke, there’s flavour
6 | GoodLife • September July - August - October 2016 2015
30
invite this savoury fruit to your summer parties
pilsners: crisp, refreshing, simple
contents
40 44 40 Sippin’ in the Sun 44 Events 46 Ontario’s First Cottage Country 48 Summer Shake-up
local bartenders share cocktail recipes
imbibe outside at one of these york region patios
arts, culture and outdoor events for the whole family
sutton and Jackson’s point celebrate 150 years
52 Travel Ontario 54 In the Crowd 64 Body + Mind some like it hot
48
resort recommendations for your holidays Viamede offers local fare, plus family fun
conservation dinner Business awards gala polo for heart
54 GoodLifeMagazine.ca | 7
editor’s note Late last fall, as usual, my husband and I started to think about our annual early July vacation.
Editor
We narrowed it down to the Gaspésie and Bas-Saint-Laurent region of Quebec and I ordered some books and began researching the best camping locales and hiking trails. But in April, when it was time to decide the details: mapping a route, booking campsites and hotels, what should have been enjoyable was instead stressful. What, I asked my husband, if we scaled back our plans? We could head just a little east and further explore Prince Edward County and the Kawartha Lakes (after getting just a taste during our trip to Viamede; see page 60 for details). Or south to Pelee Island. Or north to Muskoka. All these locales could meet our idea of the perfect holiday—time to decompress and engage in physical activity in a natural surrounding and then a day or two to indulge in good food and drink—without the hours of driving. And maybe we’d also take a few days at home, enjoying those fleeting simple pleasures of summer—mornings in the vegetable garden, afternoon naps in the hammock, leisurely dinners on the back deck. I wondered if maybe I wasn’t alone in my wish for a simpler, more relaxing holiday this year. And with that in mind, this issue of GoodLife offers ideas for enjoying summer close to home. Andrew Hind offers his recommendations for the best Ontario resorts—for family fun or romantic getaways. Tracy Smith spends some time on local patios and asks the bartenders to share their cocktail recipes. And as always, we offer ideas for arts, cultural and recreation events right here in your community. We talk to the experts about making the most of your outdoor space—and share ideas you can implement right now as well as strategies for building the backyard of your dreams.
LeeANNWATERMAN
Food writer Emily Blackman steps up her barbecue game with a smoker and offers recipes from pulled pork to peach crisp with smoked salt caramel.
Editor
I hope you enjoy this issue. We’ll be back in September. In the meantime, you can find us at yorkregion.com/goodlife.
Lee Ann Waterman follow us @goodlifeyork | www.yorkregion.com/goodlife
Contributors
goodlifeeditor@yrmg.com
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.
8 | GoodLife • July - August 2016
TrACySMITH writer
A freelance writer, health enthusiast and daughter of a general contractor, Tracy Smith loves writing stories that bring people together in their homes and community (and that have great before-andafter shots). Her work has appeared in national and local publications and she is a regular contributor to GoodLife magazine, covering the Rooms Gone Right column since its inception.
JeNNIFerETTINGER fitness and lifestyle expert
Owner of Fit Your Style, Aurora resident Jennifer Ettinger has been working as a certified personal trainer and lifestyle expert for more than a decade. A dual citizen, she jaunts between Canada and the United States as a #SocialTV correspondent. At home, she is a wife, mother and champion of healthy living. Visit her at fityourstyle.com.
JIMCRAIGMYLE photographer
Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993, shooting stock photography. Much of his commercial work is represented by Corbis.
NAoMIHILTZ photographer
Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography. Prior to this, she studied photography, graphic design and film production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s significant moments.
home|backyard
10 | GoodLife • July - August 2016
a piece
paradise landscape project pairs contemporary design with natural backdrop
By lee ann waterman | PHoToGrAPHy By Jim CraiGmYle
GoodLifeMagazine.ca | 11
home|backyard
“
What really stands out is the way the whole backyard nestles against the backdrop of the forest. The sleek, structured landscaping transitions into the natural.”
To create a backyard that fit the homeowners’ contemporary aesthetic, Pamela Byer, general manager at Design Line Studio, “took the inside out.” The hard structures—pavers, large planter boxes, peaked roof cabana—are done in a palette of greys. The furniture is a modern mix of teak (which will naturally weather to grey over time), chrome and glass. Live-edge tables add an organic, sculptural touch. The hard edges are softened by the natural elements, Byer explains, such as low-maintenance air plants on the tables, perennial grasses that will grow to provide a living wall in the planters, the boxwood hedges and the forest beyond. “What really stands out is the way the whole backyard nestles against the backdrop of the forest,” says landscaper Celestino Pariselli. “The
12 | GoodLife • July - August 2016
sleek, structured landscaping transitions into the natural.” The spacious yard has several distinct areas for cooking and eating, entertaining, relaxing and playing. The design for the cabana proved a challenge to contractor Jeffre Ribeiro, as two-thirds of the 1,000-sq.ft. building is open on two sides. He succeeded in constructing a multi-functional and structurally sound space that also meets the homeowners vision. The enclosed area has a small sitting room and two-piece bath, both with stunning floors of wornwood-look tiles laid in a herringbone pattern. An outdoor shower is tucked around the corner. At the other end of the cabana is the outdoor family room, where a comfy sectional and large put-your-feet-up ottoman face a large screen TV
mounted on a marble tile wall—a favourite spot for family movie nights. Next to that is the kitchen, with a grill, sink and ample prep space, as well as bar stool seating for six. The nearby wood-burning oven, which the homeowners ordered from Italy, becomes the centrepiece for a great pizza party. “It’s great for entertaining,” says the homeowner. “It gets everyone involved in the cooking.” Naturally, the salt water pool is a hit with the children. “On the weekends, I only see their heads,” remarks their mom. But the wide steps, lights and unique water feature incorporated into a large planter box make it a beautiful focal point to the yard as well. For safety, the homeowners installed a retractable cover that can only be removed by entering a passcode.
The homeowners use the hot tub, located close to the home for ease of access during the cooler months, right through the winter. A large pergola with a unique herringbone roof, also built by Ribeiro, provides a quiet shady spot for relaxing. A nearby fire pit, surrounded by comfortable furniture, has a cottage vibe. Pariselli and his team cleared a portion of the forested area at the back, saving a few choice birch and maple trees, to make room for grass. The lawn gives space for the homeowners’ young daughters to run, play catch and kick around a soccer ball, as well as a buffer between the patio and the trees. A custom hands-free rain-sensing irrigation system ensures all plantings— the lawns, gardens, trees and planter boxes—get the right amount of water. The result, say the homeowners, is exactly what they wanted: a welcoming, relaxing and tranquil extension of their home.»
GoodLifeMagazine.ca | 13
home|backyard
SourCeS Design consultant: Pamela Byer, Design Line Studio, designlinestudio.ca Landscape design: Tania Napolitano, Design Works Landscape Design, dwlandscape.ca Landscaping: Celestino Pariselli, Par-Bro Design/Build, parbro.com Cabana/pergola construction: Jeffre Ribeiro, JPR Precision Contracting, jprprecisioncontracting.com Irrigation: John Mercer, Precision Irrigation, precisionirrigation.ca
14 | GoodLife • July - August 2016
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GoodLifeMagazine.ca | 15
home|landscaping
backyard Planning
101 By tr aC Y s m i t H | PHoToGr APHy B y Ji m Cra i GmY le
at this time of year, homeowners tend to fit into one of two categories: those for whom stepping into their backyard is entering an oasis, perfect for relaxing and entertaining; and those who, confronted by deteriorating structures or a rectangle of grass, are dreaming about how to transform their outdoor space. If you fit into the latter category, now is the time to start translating dreams to action by observing how you and your family use (and would like to use) your yard and budgeting for next spring’s projects. GoodlIfe has recruited two local landscape experts to help: Patrick Forbes, president of rMF landscaping Construction and Bryce Kramer, president and landscape designer at The landscape Company.
16 | GoodLife • July - August 2016
rmflandscape.com
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GoodLifeMagazine.ca | 17
rmflandscape.com
home|landscaping
When is the best time to start planning and reach out to contractors? Kramer: Fall and winter. This way your project can be booked for early spring and you can enjoy your new backyard for the rest of the summer. Forbes: Before the snow falls so that your property can be observed and the winter months can be used for planning meetings, researching materials and arranging for any necessary permits. The bigger the project, the longer the planning stage.
How much should homeowners budget? Kramer: This is a really tough question because every property is different and every homeowner is unique in what they want. Typically, we estimate between 2 and 5 per cent of the home’s value for front yard landscaping and 5 to 10 per cent for the backyard. Forbes: Budgeting 12 to 20 per cent of your home value for your landscaping is reasonable. You want to match your landscaping with the look and feel of your home. Know your budget ahead of time and communicate it to your designer so that they can keep it in mind while creating your plan. 18 | GoodLife • July - August 2016
Other factors to consider? Kramer: How do you use your yard? Do you entertain? Have a young family? A pet? All of these factors affect the planning of your yard and what you may want to include or remove. How long do you plan to stay in your home? Whether you are landscaping for an upcoming sale or recently moved into your dream home and are creating a backyard for decades to come will impact your design and budget. Are there any specific features you really want to include or make space for in your landscape? A fire feature, water feature, hot tub or pool, tree fort, trampoline, vegetable garden or shed? Forbes: Drainage (ensuring all water drains away from your home to avoid long-term damage); neighbours; sun exposure; lifestyle (quiet and private? the more the merrier?); space (for walkways, furniture, activities, plant growth); and location of utilities. All of these things will affect the flow and use of space in the backyard to ensure people can move around and key areas are not blocked.
What drives the price upwards? Kramer: Overdoing a yard and including too many features that end up making a yard feel
crowded (at a very high cost). Forbes: Elevation. Anything that goes up and down such as retaining walls, ledges to sit on, stairs, and elevated decks. These things involve more labour, materials and soil. Wet lay. When we create stone patios and lay them in cement (instead of laying them in dry aggregate material), the cost is higher, however the structure is more secure, there are no weeds and it lasts much longer. Materials. Much like building a home, every feature in landscaping has a variety of different products at a variety of different price points to choose from.
How can homeowners save money? Kramer: By removing existing elements of the yard that need to be disposed of on your own, such as old decks, gardens and shrubs or interlocking brick. Investing in a good landscape plan. I can’t stress this enough. So often I hear of homeowners attempting to landscape based on a rough drawing or a ballpark figure given by a contractor and then I hear about the disappointment that follows. A good landscape plan costs some money up front, but saves you money and a lot
“
If you choose a professional, skilled landscape contractor to complete your yard, the project will be completed correctly, safely and at a high quality. - Patrick Forbes
rmflandscape.com
that are made level to the home (instead of sloping away from house); under or oversized steps; bad planting choices and locations; decks built directly on earth (wood rots); and fireplaces and cook stations built against town bylaws.
of stress in the long run. Forbes: You can save money by choosing the right contractor, not the cheapest. If you choose a professional, skilled landscape contractor to complete your yard, the project will be completed correctly, safely and at a high quality. It might cost you a bit more up front, but it is worth it to avoid the headaches and money that you will undoubtedly spend in the future on fixing things or finding out your unsupported deck is endangering your family.
Is there a minimum size for a patio? Kramer: The minimum size for a patio or lounge area is usually 14 by 14 feet. This allows for people to move around furniture and through the space. I would not recommend a patio less than 12 by 12 feet, unless the goal is to simply have a small bistro set or breakfast table in the area. Forbes: 16 by 16 feet. Too often people create patios that are too small. To accommodate a table that fits six or eight people, plus chairs that move in and out, a side table and maybe a planter or drink caddy, a patio needs to be close to 16 feet in either direction. You don’t want everything and everyone squeezed together or
How can homeowners maximize privacy? wobbling on an edge to avoid stepping in an adjacent garden. Having a little extra space is wise to accommodate larger gatherings or a change in furniture down the road.
What common mistakes can homeowners avoid? Kramer: Putting too much emphasis on either the hardscape elements (patios, decks, walls etc.), or softscape elements (gardens, plantings, trees etc.), instead of including a combination of both to balance and complement one another. Under-spending on landscape projects, choosing the cheapest estimate or picking lowquality materials. Trying to eliminate lawn areas completely. People think this will reduce maintenance, but lawns are really important to create open, natural space that cools and grounds the area. Forbes: Common mistakes we see include: teeny tiny patios and decks with no space for movement or extra furniture; patios that sit lower than borderless gardens, allowing for dirt to wash onto surface when it rains; narrow walkways (four feet is ideal so two people can pass each other or walk side by side); patios
Kramer: Privacy can be achieved through plantings or hardscape elements. Although we all like our privacy and don’t want to feel like our neighbours can eavesdrop on our conversations, it is important not to go overboard and close your yard in too much. The use of properly placed trees or hardscape elements, such as privacy screens and retaining walls, can go a long way in removing unwanted sight lines (neighbour’s windows, an old shed or a busy road) and can usually create the privacy needed without installing a wall around the property. If you are in close proximity to a neighbour, try working with your neighbour to get the privacy you both want. Trying to achieve complete privacy by using only your property will result in a very heavy and closed-in feel. Forbes: We use a variety of methods to achieve privacy for our clients. Some include: large, strategically placed trees; water features (great for decreasing noise); fencing; privacy panels; roof-top structures and sheds. We also recommend spreading out your landscaping and letting space on its own create privacy. There’s no reason to put your main entertainment area three feet away from your neighbour’s fence if your backyard is 50 feet wide. » GoodLifeMagazine.ca | 19
thelandscapecompany.ca
thelandscapecompany.ca
home|landscaping
“
Privacy can be achieved through plantings or hardscape elements. - Bryce Kramer
20 | GoodLife • July - August 2016
common courtesy and treating your neighbours how you would want them to treat you.
What bylaws should homeowners be aware of? Kramer: Most towns have bylaws prohibiting noise related to construction between 7 p.m. and 7 a.m., as well as on Sundays and holidays. Storing construction material on a town or city road is prohibited (especially overnight). Make sure your contractor abides by these bylaws or you will undoubtedly be hearing from your neighbours … or local bylaw officer. Forbes: Each town can vary in its specific bylaws, but common topics that homeowners
thelandscapecompany.ca
Kramer: Neighbours can sometimes put a difficult and unexpected kink in a project. It is always best to inform your neighbours of any major upcoming projects. No one likes getting surprised at 7:30 a.m. by a mini excavator traipsing across their property line when they were planning to have an outdoor barbecue that evening. Addressing their concerns up front can eliminate future issues that may delay the timeline of the project. If a neighbour just continues to be difficult, remember that as long as property lines, bylaws and permits are properly respected, they really have no say in what you do in the private outdoor space of your home. Forbes: Open communication with your neighbours is the best way to avoid any future conflicts. Let your neighbours know what you are planning, who will be doing the work and when they can expect the work to happen (so they can plan their outdoor events accordingly) and ask them if they have any questions. Letting your neighbours know the town has been contacted, all bylaws are being adhered to and the utility locates are on their way can also reassure concerned neighbours. It really comes down to
thelandscapecompany.ca
Any tips for dealing with difficult neighbours?
should inquire about include: fireplaces and cook stations, fence height, depth of water features, gate latches, drainage not disrupting subdivision plan (swales), height of rooftop structures, utility locations and swales and grade.
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GoodLifeMagazine.ca | 21
home tour|Keswick
CLOse TO The wiND
Kiteboarding enthusiast’s custom home all about the lake By l e e a n n wat e r m a n | PHoToGr APHy B y Ji m Cra i GmY le
22 | GoodLife • July - August 2016
GoodLifeMagazine.ca | 23
home tour|Keswick
This home was featured in this year’s Georgina By-The-Lake House Tour, a fundraiser for the Georgina Community Food Pantry. For information on the food pantry and next year’s tour, visit georginafoodpantry.ca.
24 | GoodLife • July - August 2016
You could say the wind brought Cameron Sturgess to his lakefront home in Keswick. Several years ago, Sturgess was kiteboarding off a nearby public beach when he crashed on the property. In his decade or more pursuing the sport, which combines wakeboarding and paragliding, he’s only crashed a handful of times—so it seems that fate may have played a role. With many public beaches closing access to kiteboarders and Keswick offering the best wind conditions for the sport in Ontario, Sturgess jumped at the opportunity to purchase the Lake Simcoe property when it came up for sale four years ago. “For the most part, we are in the lake or on the lake all year—winter included,” Sturgess says. In the warmer months, that means kiteboarding, wakeboarding, swimming and boating. In the winter, there’s snowkiting and Sturgess builds a jump out of snow on the frozen lake. He also appreciates the natural beauty of being on the water—gorgeous sunsets, visible from the dock, deck or through floor to ceiling windows, every evening, and migrating birds. “You won’t see one loon; you’ll see two dozen loons.” While the location was perfect, the buildings were far from it. Sturgess had the boathouse renovated, but started from scratch with the house, demolishing an old bungalow to make room for an ultra-modern two-storey structure. »
“
Wide spaces with lots of glass so you feel like you were outside. The idea is that there is not much of a line between outside and inside.� GoodLifeMagazine.ca | 25
home tour|Keswick
The open concept main living area features a streamlined kitchen with a large island, dining space and living room dominated by a comfortable sectional facing a fireplace and TV.
26 | GoodLife • July - August 2016
New!
Come and see the difference
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Sturgess had a vision and worked with architect Ali Malek-Zadeh of Urbanscape Group as well as interior designer Dragana Maznic to bring it to life. From the water, the 2,800-square-foot house appears a series of boxes, all finished in a modern mix of glass, wood, corrugated metal and stucco. Inside, clean lines and minimalist décor as well as windows facing the water ensure the focus in on the lake. Regardless of the time of day, the spaces are flooded with natural light. “This was the layout I wanted,” Sturgess says. “Wide spaces with lots of glass so you would feel like you were outside. The idea is that there is not much of a line between outside and inside.” The open concept main living area features a streamlined kitchen with a large island, dining space and living room dominated by a comfortable sectional facing a fireplace and TV. A wall of glass offers multiple access points to the large deck and the lake beyond. The space has tile floors—an unusual choice for this part of the world. But, as a dog owner, Sturgess finds tile a low-maintenance option. Plus in-floor heating ensures water from wet feet (a constant when one lives on the lake) dries quickly. Also on the main floor are the master bedroom, bathroom and walk-in closet, a second full bath and laundry room. Upstairs are three additional bedrooms and two bathrooms. It isn’t until Sturgess starts to list them that your realize how much the smallest details contribute to the overall design. There is no trim around the doors or windows, no crown moulding. The simple baseboards are painted the same white as the walls. The blinds (You could buy a new Porsche for the price of the window coverings, he notes.) retract into the ceiling, invisible when fully open. The bathrooms feature frameless showers, floating vanities and high windows that maximize privacy without the need for blinds. Despite the clean lines and neutral colours, the home still feels warm and welcoming. The sunlight streaming in through the two-storey foyer and dining room contributes to that, as does the introduction of wood—in the walnut kitchen cabinetry and island, the sleek-lined media cabinet in the living room as well as the wide-plank flooring in a muted gray-brown that is in the principal bedroom and second storey.
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Pickering College Educating Global Citizens Pickering College, established in 1842, preserves its rich heritage while pioneering an exciting path into the future. The world-renowned school, located in Newmarket, is a co-educational day school for Grades JK through 12 and boarding school for Grades 7 to 12. Faculty are committed to providing academic excellence, with a focus on the whole child, as well as nurturing values, character and leadership skills, so students can achieve goals and pursue dreams. This strong foundation remains the same after nearly 175 years while adapting teaching styles and learning opportunities, such as the Global Leadership Program, to reflect an ever-changing world.
Co-Educational Learning In 1842, at a time when most girls were not allowed much education, Pickering College opened as a co-educational school, based on Quaker values that men and women are equal and need to study the same subjects. Schooling should include not only academics, but also opportunities for social and emotional development. This occurs through co-education as boys and girls learn to interact and relate to one another. Pickering College has evolved in many ways over the years but the commitment to providing the best education has not changed. This means a co-educational learning experience.
Junior School Program The Junior Kindergarten through Grade 5 program balances meaningful academic learning with a wide spectrum of fun and interactive activities to engage and stimulate the whole child. The Junior School program is designed to help children build a solid foundation for life. Students develop confidence and social awareness while gaining knowledge and skills, such as public speaking, to be successful in the world. Junior School students participate in the First Lego League working in small groups to design and build a model with a simple machine and motor. There are many opportunities for student leadership including the Junior School Student Committee, Green Team and peer mentoring. Pickering College offers a myriad of outdoor education experiences on campus as well as at Blue & Silver, the school’s outdoor education property. The Junior School program incorporates a wealth of competitive and recreational athletics, visual arts, music, drama, reading club, chess, excursions and more.
Middle School Program The Grade 6 to 8 program uses a modern exploratory and integrative approach to learning to connect students to the world around them. During the Middle School years adolescents experience rapid personal development so the program is designed to respond to their specific needs. Emphasis is put on active and actionbased learning achieved through a variety of projects. The Middle School program offers many opportunities for students to participate in leadership and service activities, public speaking and outdoor education. Students are encouraged to explore realworld contexts, be critical thinkers as well as reflective and self-aware.Traditional Quaker values of social justice and acceptance are emphasized in the Middle School program curriculum.
Senior School Program Grade 9 to 12 students strive to achieve academic excellence as they prepare for university, while participating in leadership activities, community service, sports and the arts. The Senior School program also emphasizes the importance of becoming compassionate and ethical decision makers. Pickering College students have a 100 per cent placement at top universities across Canada and around the world.
Global Leadership Program All students, Junior Kindergarten to Grade 12 participate in the Pickering College Global Leadership Program, designed to equip each studentwithleadershipskillsneededtounderstand and address important global issues. True to Quaker values, students learn to become agents of ethical and positive change in the world. “We identified the need within the workplace,” says Julia Hunt, director of global leadership at Pickering College. “The workplace is very different from what it was a generation ago. We are dealing with a global world requiring different skills that are collaborative, innovative and creative. Our program gives students an advantage in a rapidlychanging world context.” The program progresses to a Global Leadership Diploma, which graduating students receive along with their OSSD.
speaking, language, empathy and perspective, environmental stewardship, outdoor education and technology. The Foundation Years end with a “My Key Idea” project where students present a topic of personal meaning to them.
The Pillar Years: Middle School Based on an understanding of this age group, this program is active and action based exploring two important questions: Who am I? What can I do? Students follow four pillars: adventure, wisdom, community and freedom. Freedom represents the student’s choice to select both the topic and medium of their self-directed final project.
The Capstone Years: Senior School
Radio Station 102.7 CHOP FM is a CRTC licensed radio station broadcasting from New House on the Pickering College campus. Students of all ages collaborate to produce a variety of communitybased programming including sports updates, special features and a live morning show that is broadcast to the Newmarket area. Staying true to the Quaker values it was founded on, Pickering College continues to provide academic excellence while teaching the importance of leadership, compassion and character. Students experience a deeper learning experience that will stay with them for life.
Students work through 10 demonstrations of global leadership. The Capstone Project requires students to independently research a globally significant issue and come up with an innovative solution, arranged in a digital portfolio. Senior students also have the option to participate in a rewarding student exchange. This experience allows students to integrate into a culture that is different from their own.
The Foundation Years: Junior School This program begins the Global Leadership foundation with eight focus areas: leadership, global awareness, design and building, public
Book your Personal Tour, today!
Visit www.pickeringcollege.on.ca/freshstart or call 905-895-1700 ext. 259 for admission information. GoodLifeMagazine.ca | 29
food
Where there’s
Smoke FlaVour there’s
re CI P e S A N d P HoToGr APHy B y e mi lY BlaCK ma n
A ceramic smoker or kamado grill (like the Big Green egg) is a great addition to an outdoor kitchen. These versatile grills work when you need high heat, for pizza for example, or when you want to cook low and slow. These recipes focus on the latter and take your barbecue to the next level. The process for starting your grill is always the same. Start with a chimney full of lump charcoal and light. once the charcoal is burning, pour it into the fire bowl and add extra charcoal if burning for a long time, over four hours. Close the lid and open all the vents on your grill to give the charcoal lots of oxy-
30 | GoodLife • July - August 2016
gen. Let the charcoal burn for 10 minutes until the grill is up to temperature, making sure the smoke is white, and add soaked and drained wood chips. Another method gaining popularity is to add chunks of dry wood to the charcoal instead of the soaked wood chips. Cooking on a smoker is different for everyone— from the recipes you use, to the type of grill and your favourite wood. It is a personal experience and a method that takes time to perfect, but the results are well worth it. It really speaks to a slower pace of life that fits so well with long summer days.
Home-Cured Bacon
GoodLifeMagazine.ca | 31
food Smoked CHeddar muSHroom BurGerS WiTH red PePPer aioli Serves 6
BurGer 6 large portobello mushrooms 6 buns 500 mL (2 cups) spinach
SMoked CHeddAr 280 g (just over 1 cup) extra old cheddar cheese 250 mL (1 cup) hickory chips, soaked then drained ice cubes
red PePPer AIoLI INGredIeNTS 125 mL (1/2 cup) roasted red pepper, well drained 125 mL (1/2 cup) mayo 1 clove garlic 15 mL (1 tbsp) sriracha sauce
5 mL (1 tsp) honey salt and pepper
MeTHod
To make the red pepper aioli, pat peppers with paper towel to remove as much excess water as possible. Combine pepper, mayo, garlic, sriracha and honey in a food processor and process until smooth. Season with salt and pepper to taste. To make the smoked cheddar, light about half a chimney of charcoal, dump into bottom of grill and burn for at least 10 minutes before adding wood chips. damp down the grill to reduce airflow and reduce heat as much as possible. Place a tray of ice cubes on lower rack and cheese on rack above. Smoke for 30 minutes. Grill mushrooms and top with slices of smoked cheddar to melt the cheese. To assemble the sandwiches, start with the aioli, add portobello mushrooms with cheese, spinach and more aioli.
PeaCH CriSP WiTH Smoked SalT Caramel Serves 6
PeACH CrISP INGredIeNTS 8 peaches 10 mL (2 tsp) cornstarch 10 mL (2 tsp) sugar 180 mL (3/4 cup) flour 180 mL (3/4 cup) almonds 180 mL (3/4 cup) oats 125 mL (1/2 cup) brown sugar 150 mL (10 tbsp) butter 5 mL (1 tsp) nutmeg bourbon (optional)
SALTed CArAMeL SAuCe INGredIeNTS Salted Caramel Sauce 250 mL (1 cup) sugar 90 mL (6 tbsp) butter 125 mL (1/2 cup) whipping cream 5 mL (1 tsp) smoked salt (homemade or baldon smoke salt)
SMoked SALT INGredIeNTS 500 mL (2 cups) kosher or sea salt 500 mL (2 cups) hickory or apple wood chips, soaked for 15 minutes
32 | GoodLife • July - August 2016
MeTHod To smoke your own salt, prepare smoker and heat to 250 F. Add drained wood chips and position grate. Pour the salt in a tray to expose the most surface area to the smoke. Smoke for 30 to 60 minutes depending on how much of a smoky flavour you like. Try to keep the temperature to 250 F or less. Heat oven to 350 F. Chop peaches into large pieces and place in 20-cm (8-inch) pan or small casserole dish. Sprinkle with cornstarch and sugar. In a large bowl, combine flour, almonds, oats, nutmeg and brown sugar. Mix thoroughly then cut in the butter. Place topping over peaches. Bake crisp for 45 minutes or until lightly browned. To make the caramel, heat sugar in a small saucepan and over medium heat, continually stirring to prevent burning. once sugar has melted and turned a nice caramel colour, add butter, 15 mL (1 tbsp) at a time. Stir until melted, 2 to 3 minutes. Be careful, as sauce will bubble rapidly when butter is added. Very slowly, drizzle in cream while stirring. The mixture will rapidly bubble and splatter. Boil for 1 minute, then remove from heat and stir in salt. Allow to cool, then cover tightly and store in fridge for up to 2 weeks. Warm caramel before using. Serve the crisp with a big scoop of vanilla ice cream and a drizzle of caramel sauce.
Carolina STYle Pulled Pork SandWiCHeS Serves 4-6
PuLLed Pork INGredIeNTS
CoLeSLAW INGredIeNTS
500 mL (2 cups) mesquite wood chips, soaked
1 L (4 cups) red cabbage, thinly sliced
1 to 1-1/2 kg (2-3 lb) pork shoulder
1/2 red onion, thinly sliced
salt and pepper
2 carrots, grated
buns
160 mL (2/3 cup) mayo or full fat yogurt 1/2 lemon, juice and zest
BArBeCue SAuCe INGredIeNTS
30 mL (2 tbsp) apple cider vinegar
2 small onions, finely chopped
2 mL (1/2 tsp) whole cumin seeds
6 cloves garlic, minced
salt and pepper to taste
until soft. Add remaining ingredients and simmer for 15 minutes. remove sauce from heat, let cool and then blend to combine. To make the coleslaw, combine mayo, vinegar, lemon and cumin seeds and mix thoroughly. Add cabbage, onions and carrots and mix. Add salt and pepper to taste. In a pot over medium heat, heat pulled pork and enough barbecue sauce to coat, stirring to heat evenly. To serve, pile each bun with pulled pork and top with coleslaw.
2 jalapeños, finely chopped 60 mL (1/4 cup) canola oil 125 mL (1/2 cup) apple cider vinegar 250 mL (1 cup) ketchup 125 mL (1/2 cup) dark brown sugar 30 mL (2 tbsp) worcestershire sauce 10 mL (2 tsp) smoked paprika 15 mL (1 tbsp) oregano 30 mL (2 tbsp) cumin 60 mL (1/4 cup) water salt and pepper to taste
MeTHod Liberally season pork shoulder with salt and pepper. Prepare smoker and heat to 250 F. use plenty of charcoal as you will be cooking the pork for up to 6 hours or more. Add drained wood chips and position grill rack. Put a foil pan on grill and place pork in pan. (The pan will catch any juices.) Smoke the shoulder until it reaches an internal temperature of 190 F. Wrap in foil and let rest for 20 minutes, then shred the meat. To make the barbecue sauce, sauté onions, garlic and jalapeños in a large saucepan or pot,
GoodLifeMagazine.ca | 33
food Smoked Trout Blini
Makes 18 blinis
SMoked Trout INGREDIENTS 1 trout fillet 60 mL (1/4 cup) salt 1 sprig of rosemary, leaves only 15 mL (1 tbsp) pepper 250 mL (1 cup) hickory chips, soaked for 30 min
Blini INGREDIENTS 80 mL (1/3 cup) buckwheat flour 160 mL (2/3 cup) all-purpose flour 5 mL (2 tsp) baking soda 4 mL (3/4 tsp) kosher salt 210 mL (3/4 cup, 2 tbsp) milk 1 egg 60 mL (1/4 cup) butter 60 mL (1/4 cup) rosemary Boursin cheese capers, for garnish
Smoked Trout METHOD
Home-Cured Bacon INGREDIENTS 1 kg (2-1/2 lb) pork belly, skin removed 45 mL (3 tbsp) kosher salt 60 mL (1/4 cup) brown sugar 10 juniper berries 30 mL (2 tbsp) bourbon 15 mL (1 tbsp) pepper 500 mL (2 cups) wood chips, soaked
METHOD With a food processor or mortar and pestle, combine salt, brown sugar, juniper berries, pepper and bourbon, mixing until smooth. Rub cure into pork belly, then place in a Ziplock bag. Remove air from bag as you close it. Refrigerate pork for 7 days, flipping daily. Once bacon is cured, wash salt mixture off. Pat bacon with paper towel, then place on a rack over a baking sheet and let dry in fridge for 8 to 24 hours. Prepare smoker and heat to 225 F, add drained wood chips and position rack. Smoke bacon for approximately 90 minutes, until internal temperature reaches 150 F. Chill bacon and slice. It will last up to 3 weeks in the fridge.
34 | GoodLife • July - August 2016
Place fish on a plate. In a food processor or with mortar and pestle, grind together the salt, pepper and rosemary. Sprinkle evenly over fish and put in the fridge for 1 hour. Rinse thoroughly and pat dry. Leave fish uncovered in the fridge for 30 minutes to dry out. (Smoke will not stick to a wet surface.) Heat smoker to 225 F, add drained wood chips to coal and position rack in smoker. Smoke fish for approximately 60 minutes, until cooked through.
Blinis METHOD Sift dry ingredients into a large bowl. Melt butter and separate out 30 mL (1 tbsp). In another bowl, combine milk, egg and 30 mL (1 tbsp) melted butter Put wet ingredients into dry and stir quickly to combine, being careful to not over mix. A few lumps will be fine. Heat a large skillet over medium heat. Add 60 mL (2 tbsp) melted butter and spread evenly over pan. Put small dollops of batter into pan and cook until bubbles pop on surface. Flip the blini and cook for another minute until cooked through. To assemble, put a dollop of Boursin on each blini, top with a piece of smoked trout and a caper.
Where Quality & Tradition Continue... We take pride in finding you the best quality all-natural meats from carefully selected Ontario farms, as well as offering Grass-fed Beef from PEI. You’ll find Kloster’s Own sausages, burgers, and kabobs for the barbeque, farm fresh eggs, nitrate-free bacon, BBQ sauces and marinades. You’ll also find Black River Cheeses, Greaves Jams, Kawartha Dairy Ice Cream and Beverley Bakers’ Butter Tarts! We appreciate your business and thank you for voting us #1 since 1999!
Kloster’s BUTCHER SHOP Newmarket
HOUrS:
18025 Yonge Street, Unit 4 (Yonge & Bristol Roads)
905-895-0437
Tues. & Wed. 9-6:30pm • Thurs. 9-7pm Fri. 9-8pm • Sat. 9-5pm Closed Sun. & Mon.
www.klostersbutchershop.com
aUrOra
220 Industrial Pkwy. S., Unit 1
Supplying Fine Quality Meats Since 1992
905-841-6679
MARION L CARCONE Sales Representative
Office: 905-727-1941 MarionLCarcone.com
Direct: 905-895-6886 MarionCarcone@gmail.com
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Celebrating 27 years of real estate service excellence.
‘Experience isn’t expensive. It’s priceless!’ RE/MAX Hallmark York Group Realty Ltd., Brokerage Independently Owned and Operated GoodLifeMagazine.ca | 35
food|avocados
36 | GoodLife • July - August 2016
Be sure to invite avocado to your next summer party. The buttery texture and mild flavour of avocado makes it a perfect pairing for grilled or quick-sautéed meats and seafood or switch things up and grill your avocado with garlic and tomato to make a savoury spread. It is a common misconception that the best way to check to see if an avocado is ripe is by look or touch. unfortunately, neither the outer skin, nor the touch can tell you if an avocado is ripe. The best way to check is to pop off the little nub at the top of the fruit and check it’s colour. If it’s bright green, you’re good to go. If it’s yellow, place the nub back on and continue the search!
steaK and avoCado Grilled KaBoBs Serves 4 INGredIeNTS
Chef’s Tip:
if using wooden skewers, soak th em in water for 20 min utes before grilling.
5 mL (1 tsp) olive oil 2 mL (1/2 tsp) kosher salt, divided 2 mL (1/2 tsp) chipotle chile powder 1 mL (1/4 tsp) black pepper 450 g (1 lb) sirloin steak 16 cubes of avocado 16 cherry tomatoes 16 2-cm (1-inch) squares red onion 8 skewers cooking spray 1 mL (1/4 tsp) kosher salt
MeTHod Heat grill. Combine olive oil, 1 mL salt, chipotle chile powder and black pepper; rub evenly over steak. Cut steak into 32 cubes Thread steak, avocado, cherry tomatoes and onion alternately onto skewers. Coat with cooking spray and sprinkle with remaining salt. Place skewers on grill coated with cooking spray. Grill 5 minutes or until done, turning skewers occasionally for an even char.
GoodLifeMagazine.ca | 37
food|avocados Italian-Style Grilled Avocado Serves 2 INGREDIENTS
Grilled Red Snapper with Avocado Yogurt Dressing Serves 4
1 slightly firmer avocado 1 lemon olive oil 30 mL (2 tbs) diced tomatoes 1 minced garlic clove 1 cup shredded mozzarella or parmesan cheese 2 tbs prepared pesto
METHOD Heat grill. Cut avocado in half and remove pit. Squeeze lemon juice across the flesh. Coat outside shell liberally with olive oil and sprinkle with salt and pepper. Place halves flesh down on the cooler top grill rack for 2-3 minutes. Flip and grill for another 2-3 minutes until they start to sizzle. Fill avocado with tomatoes and garlic. Sprinkle with mozzarella or parmesan and drizzle pesto over top Grill until ingredients are softened and sizzling. Scoop out and spread on warm, grilled rustic bread
INGREDIENTS 4 snapper fillets 30 mL (2 tbs) olive oil salt and freshly ground pepper 1 large onion, finely slices 2 cloves garlic, finely chopped 125 mL (1/4 cup) dry white wine 2 mL (1/2 tsp) sugar
DRESSING
1 mL (1/4 tsp) hot pepper sauce 1/2 mL (1/8 tsp) black pepper
METHOD Heat grill. Brush fish with olive oil, season with salt and pepper and grill for 2 minute each side. Remove and cover. Heat olive oil in a non-corrosive sauté pan over medium-high heat. Add onion and garlic and cook until soft. Add grilled fish and cook for 2 minutes
1 avocado, peeled and pitted 125 mL (1/2 cup) plain yogurt 60 mL (1/4 cup) olive oil 45 mL (3 tbs) lemon juice 2 garlic cloves
DRESSING Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth
5 mL (1 tsp) sea salt
Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado Recipe by Laurent Godbout. Serves 1-2
INGREDIENTS 1 naan flatbread 60 mL (1/4 cup) Alfredo sauce 1 grilled red pepper, sliced into strips 15 mL (1 tbsp) olive oil 5 raw shrimp, peeled 1 avocado, quartered arugula leaves fleur de sel and fresh pepper to taste 1/2 grilled lemon 38 | GoodLife • July - August 2016
METHOD Heat oven to 300 F. Brush naan with Alfredo sauce. In a skillet over high heat, sauté shrimp in olive oil and arrange on bread. Add red pepper. Bake for 5 minutes. Top with avocado and arugula leaves. Season and drizzle a little olive oil over top. Serve with grilled lemon
Chef’s Tip:
Garnish with gr ated cheese and top off your presentatio n with a few slices of smoked salmon .
on tap|Pilsners
piLsNeRs: crisp, refreshing, simple B y roBi n leBla nC
W
henever people think of craft beer or even more flavourful beer, the default assumption is that it’s going to be a high-alcoholic flavour bomb. Sour beers with wine-like characters, fruit-salad-esque hoppy beers, dark and boozy imperial stouts are great, but they really command your attention and sometimes you want something simple done well. Enter the pilsner. Even if you haven’t had much experience with beer before, chances are good you’ve had a pilsner. Molson, Budweiser and even Coors
beers are all inspired by this style of beer that was originally brewed in Bohemia in 1842, thus making it known as the “normal” beer for several generations. Light, crisp, refreshing, with well-balanced and understated flavours, pilsners are complex in their simplicity and the perfect way to wind down after a long day. Originally regarded as a lesser beer due to the de-evolution of flavour and colour brought on by the Big Guys, the traditional flavour of the pilsner style has almost been rediscovered and, in recent years, has been attracting
craft brewers from all parts of the globe, who are creating beers in the style that either celebrate the back-to-basics traditional approach or offer a whole new flavourful variation. Here is a selection of pilsners that will either welcome you into the fold of better beer or get you to reassess this once-shunned style. Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the coauthor of The Ontario Craft Beer Guide, available in stores now.
piLsNeR URQUeLL plzeñský prazdro ABV: 4.1% LCBO#255380 (single), #388900 (six-pack) We all have to start somewhere when trying out better flavoured pilsners, so why not try the one that gave birth to the style? Brewed right in Plzeñ, Bohemia (now Czech Republic), the beer was originally brewed in 1842 and officially trademarked as a Pilsner beer in 1859. The combination of saaz hops, a unique fire-brewing technique, and the soft water of the region lends an overall crisp quality to the beer, along with grassy hop notes and a slight hint of citrus. One taste and it will become clear as to why this beer is the one that started it all.
sTeAM whisTLe pReMiUM piLsNeR steam whistle Brewing ABV: 5% LCBO#91157 (single), #547646 (six-pack) Sometimes getting fired can be the best thing to happen to you. At least, that’s the case with Steam Whistle founders Cam Heaps, Greg Taylor and Greg Cromwell, all of whom were fired from Upper Canada Brewing Company after the brewery’s acquisition by Sleeman in the late 1990s. The trio formed a brewery that focused on making just one beer incredibly well. The result is Steam Whistle Pilsner, a Czech pilsner with distinctive and recognizable green packaging and a crisp, slightly grainy flavour. The beer is best had fresh from the brewery on one of its tours.
ROCKweLL piLsNeR The Collingwood Brewery ABV: 4.7% The award-winning Collingwood Brewery has built a strong reputation of creating an excellent selection of accessible beers that capture the spirit of the town of Collingwood’s skiing and year-round outdoor attractions. Rockwell Pils is a light, slightly bready take on the style, with floral notes and distinct cereal grain notes in a distinctly crisp finish.
LOT 9 piLsNeR Creemore springs Brewery ABV: 4.7% LCBO#416248 Lot 9 is the relaunch of what was once Creemore’s Traditional Pilsner, using the same ingredients as the previous beer, but in different portions, resulting in a slightly lighter and brighter profile, with delicate peppery herb notes and a crackery, slightly malty finish. The beer itself was named after the very first land grant built upon in Creemore nearly 200 years ago.
GoodLifeMagazine.ca | 39
drink|summer cocktails
There’s nothing like a refreshing beverage on a hot and humid day, but why not abandon your standard cold beer or wine spritzer for something new. goodlife’s Tracy smith asked area bartenders and mixologists what they’re serving their patrons this summer—and here’s what they came up with.
Summer
Shake-up PHoToGrAPHy By Jim CraiGmYle
40 | GoodLife • July - August 2016
White Wine Sangria Rebecca Cowling | bartender, Jakes on Main, Unionville 1/2 l full-bodied white wine, such as Chardonnay 1 cup pineapple juice 1/2 cup orange juice 1 cup sprite 2 oz peach schnapps 3 of each freshly squeezed limes, lemons and oranges ice MeTHod Combine first 5 ingredients in a pitcher. Squeeze juice from fruit into pitcher then add squeezed fruit. Stir and top with lots of ice.
Non-Gria Adrian Stein | mixologist, Hogan’s Inn, King City | mocktail specialist | mixandpour.com 3 oz fresh pineapple juice 2 oz aloe juice (or substitute ginger beer, tonic or sparkling water ) 2 oz pomegranate juice 1 oz fresh lemon juice 1 oz fresh lime juice
Red Wine Sangria Rebecca Cowling | bartender, Jakes on Main, Unionville 1/2 l (2 cups) full-bodied red wine, such as Cabernet, Merlot or Malbec
1 oz green elderflower cordial or simple syrup 3 orange wheel slices 2 strawberries, thinly sliced 1-1/2 oz english cucumber, peeled and sliced 9 cantaloupe balls
250 ml (1 cup) cranberry juice 125 ml (1/2 cup) orange juice
MeTHod
250 ml (1 cup) sprite
Place three orange wheels in the bottom of a large wine glass so they form a triangle in glass. Add melon balls and diced cucumbers.
2 oz triple sec 3 each limes, lemons and oranges, quartered ice MeTHod Combine first 5 ingredients in a pitcher. Squeeze juice from fruit into pitcher then add squeezed fruit. Stir and top with lots of ice.
Fill glass two-thirds with ice. Place strawberry slices around perimeter of above orange wheels. Fill glass to the top with ice. Slowly add pineapple juice, followed by lemon juice, lime juice, elderflower cordial and pomegranate juice. Pouring slowly will give the cocktail a layered effect. Finish with aloe water. Add 2 straws being careful not to disrupt the layers. Stir and enjoy.
GoodLifeMagazine.ca | 41
drink|summer cocktails Fresh & Tonic
Fresh & Tonic Adrian Stein | mixologist, Hogan’s Inn, King City | mixandpour.com 1-1/2 oz bombay sapphire gin 3/4 oz st-germain elderflower liqueur 1 oz fresh lime juice 1-1/2 oz english cucumber, peeled and diced 3 oz fever-tree Mediterranean tonic water (or brand of your choice)
Watermelon 75
3 oz prosecco or dry sparkling white wine frozen watermelon balls, for garnish mint, for garnish MeTHod Combine watermelon, simple syrup, mint, lemon juice, gin and chartreuse in a cocktail shaker. Fill with ice and shake vigorously for 10 seconds.
mint, for garnish
In a chilled white wine or highball glass, strain contents of cocktail shaker and top with prosecco. Add three frozen watermelon balls (they act as ice cubes and garnish) and a sprig of mint.
cucumber ribbon, for garnish
simPle sYruP
3 dashes lavender bitters cucumber slice, for garnish
MeTHod Place cucumbers in empty cocktail shaker. Add elderflower liqueur and lime juice. Fill shaker with ice and shake vigorously for 10 seconds. Fill an old-fashioned glass with ice, strain contents of shaker over ice. Add gin and top with tonic and bitters. Garnish with cucumber and a spring of mint.
Heat equal parts water and sugar in a saucepan over medium heat, stirring, until sugar is dissolved. Let cool and then refrigerate in a sealed container.
Ruby Mojito
ruby Mojito
MeTHod Fill cocktail shaker with ice and add grapefruit juice, mint, syrup and rum. Shake vigorously for 10 seconds and pour into a 12 oz glass, rimmed with smoked salt. Top with soda water and serve with lime. GinGer simPle sYruP Combine 250 mL (1 cup) water, 250 mL (1 cup) sugar and a thumbnail-sized piece of raw ginger in a medium sauce pan. Boil ingredients, stirring regularly, until liquid is viscous (or about 50 per cent of its initial volume). remove ginger, let cool and store in airtight container in fridge.
Il Fiorista (The Florist) Ashley Atkins | bartender, Buca Yorkville 2 oz dillon’s unfiltered gin 1 oz lemon juice
Peter Fournier | lead bartender, Cachet Restaurant and Bar, Newmarket
3/4 oz lavender simple syrup (recipe below)
2 oz pink grapefruit juice 5 medium mint leaves
1/4 oz luxardo Maraschino (found at most lCbos)
1/2 oz ginger simple syrup (recipe below)
5 drops black pepper tincture (recipe below)
1 1/2 oz white rum
5 drops angostura bitters
1 slice watermelon, diced
smoked salt, for rim
1 egg white
1/2 oz yellow chartreuse liqueur 1-1/2 oz lemon juice
soda water
lavender blossom garnish
lime wedge, for garnish
MeTHod
Watermelon 75 Adrian Stein | mixologist, Hogan’s Inn, King City | mixandpour.com
3/4 oz simple syrup (recipe below) 7 mint leaves
42 | GoodLife • July - August 2016
In a cocktail shaker, shake egg white with lemon juice for 30 seconds. Add remaining ingredi-
Strawberry daiquiri
ents and shake an additional 30 seconds. Fill shaker with ice and strain drink into martini glass. Garnish with a few dried lavender blossoms. lavender simPle sYruP In a small saucepan, heat 500 mL (2 cups) water, 500 mL (2 cups sugar) and 90 mL (6 tbsp) lavender buds (rinsed). Simmer gently for 5 minutes to dissolve sugar. Cool and strain through cheesecloth or fine mesh strainer into a jar or bottle with a tight-fitting lid. refrigerate for up to two weeks, until ready to use. BlaCK PePPer tinCture Soak 125 mL (1/2 cup) cracked black peppercorns in 250 mL (1 cup) of high proof vodka. Let soak for 1 week, then strain.
Classic Strawberry Daiquiri Sass Roberts | manager, Orchard Beach Lakefront Bar and Grill, Keswick 1oz white rum 1/2 oz Chambord black raspberry liqueur 2 oz fresh strawberry purée sugar whipped cream MeTHod Add first three ingredients to blender with shaved ice. Blend until icy smooth. Pour into sugar-rimmed mason jar or glass and top with whipped cream.
• RESTAURANTS • FOOD • ENTERTAINMENT
DININGGuIde 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. Proprietor 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
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
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 | 43
feature|patios
Sippin’ in the Sun PHoToGrAPHy By Jim CraiGmYle
There’s something about lounging on a patio on a glorious day that typifies summer—especially since our climate means we can only enjoy outdoor dining for a few short months each year. Tracy smith has scouted out some patios around york Region noted for their view, drink selection, size, location and/or service—perfect if you’re looking for a landing spot this evening or destination for your sunday driv
44 | GoodLife • July - August 2016
HoGan’s inn 12998 Keele St., King City hogansinn.com | 905-833-5311 A cosy spot outside the historic inn, which was built in 1851, this private patio has a beautiful view and is surrounded by greenspace. Resident mixologist Adrian Stein creates one-of-a-kind concoction, both cocktails and mocktails.
JaKe’s on main PuB and Grille 202 Main St., Unionville jakesonmainunionville.com | 905-470-6955 Jake’s has one of the largest and most popular outdoor patios in York Region, accommodating more than 170 patrons. Located in historical Unionville, it offers a long list of draught beers and cocktails served by friendly staff.
orCHard BeaCH laKeFront Bar and Grill
maunders Food sHoP 32 Wellington St. W. Aurora maundersfoodshop.com | 905-841-5746 Nestled behind the main store, this café patio is the perfect place to enjoy a cappuccino and baked good from the coffee bar or a fresh salad and sandwich from the deli counter while taking in the fresh air and sunlight.
CaCHet 500 Water St., Newmarket cachetrestaurant.com | 905-836-5007 This pretty patio surrounded by wrought iron fencing and mature trees offers a view of Newmarket’s Fairy Lake. Located at the base of the historic Main Street, it’s a perfect location to grab a bite or quench your thirst after an afternoon exploring this special area of town.
221 Lake Dr., N., Keswick orchardbeachbargrill.com | 905-989-0701 With a patio overlooking beautiful Lake Simcoe, Orchard Beach is popular with residents and visitors who want to enjoy classic pub food and drink and a view of the sun setting on the water.
ve.
GoodLifeMagazine.ca | 45
events
11
THINGS to DO Doors Open Aurora
Colin James
9 4
Bug and Butterfly Walk August 20 York Regional Forest, Bendor and Graves Tract, 17858 McCowan Rd., East Gwillimbury Join bug experts in the hunt for bugs and butterflies. Use provided nets to capture, identify and release insects. Learn how insects play an important role in our communities. Recommended for ages 6 and up. Registration required. Information: york.ca/forestevents
5 2
Sutton Fair and Horse Show August 4 to 7 Sutton Fairgrounds A true country fair featuring a monster truck show, demolition derby, truck and tractor pull, horse pull and shows, dog show, frog-jumping contest, cow-milking and sheep-shearing demonstrations, pony rides, petting zoo, midway performances, fine arts, crafts, culinary, vegetable and flower exhibits and more. Information: suttonfair.com
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Doors Open Aurora August 20 Take a history and mystery walking tour and visit historically and culturally significant sites, including the Aurora Armoury, Aurora Cultural Centre, Aurora Farmers Market and Artisan Fair, Aurora Public Library, Hillary House and Koffler Museum of Medicine, Rising Sun Masonic Lodge and The Patrick House. doorsopenontario.on.ca/Events/Aurora.aspx
46 | GoodLife • July - August 2016
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Georgina Studio Tour & Sale September 24 and 25 Discover a wonderful group of artisans on a self-guided tour amidst the spectacular fall colours in the lakeside communities of Keswick, Sutton, Jackson’s Point and Pefferlaw. The tour has been introducing visitors to a diverse and talented group of artisans representing a wide spectrum of mediums for 22 years. Information: georginastudiotour.com
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Newmarket Jazz+ Festival July 29 to August 1 Ray Twinney Recreation Complex This four-day weekend hosts more than two dozen acts on two stages, including Fibralou, The After Hours Big Band, Pretzel Logic, Glen Marais Band and headliner Colin James on Saturday and Aimee Butcher, Rob Tardik, Bernadette Connors, Jazz Exiles and Brass Transit on Sunday as well as a Mardi Gras-themed party Friday night, family-friendly entertainment on Monday and a visual artists village all weekend. Information: newmarketjazzfestival.com
in your community
Schomberg Street Gallery September 11 Main Street Schomberg Arts Society King hosts this juried fine arts and craft show in the heart of Schomberg. The road is closed to traffic and visitors can peruse and shop. artssocietyking.ca
6
Fall Forest Festival Celebrate Art in the Forest September 17 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 17 Georgina Pioneer Village Celebrate the arrival of autumn with vintage farm equipment, food, crafts, artisans and vendors, historic demonstrations, free apple cider, live music and more. georginapioneervillage.ca
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. Information: eastgwillimbury.ca
10
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
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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 fresh produce, homemade baking and hand-made crafts and to meet up with friends over breakfast or lunch. Information: newmarketfarmersmarket.com Georgina Pioneer Harvest Festival
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905-476-4337 ext 7416 1-877-356-7034 www.opalh.com GoodLifeMagazine.ca | 47
history|Sutton and Jackson’s Point
ONTARIO’S FIRST
COTTAGE COUNTRY By andrew Hind PHoToGrAPHS CourTeSy GeorGina Pioneer villaGe & arCHives
48 | GoodLife • July - August 2016
Today, Muskoka is considered Ontario’s “cottage country.” But for a time around the turn of the 20th century, Muskoka had competition for this title in the form of the Lake Simcoe shore, specifically the stretch between Sutton and Jackson’s Point. By the early 1900s, this lakeshore point had become one big playground, its hotels, campgrounds and manor homes catering to a wealthy clientele who often spent the entire summer on the lake in refinement and gentility.
T
he northern extremities of Georgina developed slowly through most of the 19th century, its rolling hills dotted by bucolic farms, elegant lakeside mansions and tiny villages. Things began to change in 1877 when the Lake Simcoe Junction Railway opened as part of the Toronto-Nipissing Railway. Intended to exploit the natural resources of the region, the trains brought with them tourists fleeing the oppressive heat and smog of industrial-era cities in search of fresh air and cool lakeside breezes. A number of hotels developed around Jackson’s Point. The first was Belle-Vue, which paved the way for others to follow. Next was the charismatic Jackson’s Point Hotel, built in 1885 on a rise of land offering splendid views out over the expanse of Lake Simcoe. In its heyday it could accommodate 40 happy vacationers for the sum of $1 per day. The most stylish of these hotels was the Raleigh Inn, which was often leased by famous hockey players of the 1910s and 1920s as their summer retreat. The hotel was famous for its gigantic marble soda fountain and, when the hockey players were there, for lively entertainment. Hardly a step down was the elegant Lakeview House, built in 1891 to cater almost exclusively to wealthy Americans. The most famous—at least to modern readers—of Jackson Point’s tourist hotels is undoubtedly The Briars. Built in 1840 as an elegant mansion by William Bourchier, the property was bought by Dr. Frank Sibbald in 1878 and turned it into a successful dairy farm. Sibbald entered the tourism industry in 1889 when he discovered a natural spring rich in iron and sulphur at the lake’s edge. »
GoodLifeMagazine.ca | 49
history|Sutton and Jackson’s Point
Celebrate Sutton’s 125th anniversary The Sutton story begins in 1818 when W illiam Bourchier arrived and built a grist and saw mill on the Black River. As a result, Sutton was originally called Bourchier’s Mills and Jackson’s Point was called Bourchier’s Point. But we celebrate Sutton’s 125th in 2016 in commemoration of the first council meeting of the ne wly incorporated V illage of Sutton in January 1891.
50 | GoodLife • July - August 2016
The Sutton 125 committee has been helping organize celebratory e vents throughout the year. It kicked off with a special commemorative calendar produced by the Georgina Historical Society, which traces the history of Sutton and Jackson’s Point through period photos and historic anecdotes (georginahistoricalsociety@hotmail.com). To keep abreast of e vents as the y unfold, visit.georgina.ca/discover-georgina/sutton-125.
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At the time, such waters were thought to be a miracle cure-all for ailments as diverse as asthma and rheumatism to cancer and tuberculosis, and, consequently, health resorts were built around mineral springs all over North America. Sibbald didn’t have anything nearly so grand in mind, but he did build the Spring House over the water source and campgrounds for the thousands of Torontonians flocking there for rejuvenation. Later, a summer boardinghouse, called Springwood, was built as well. After Sibbald’s death in 1904, his niece inherited the Briars and built a campground and a number of cottages for wealthy summer tourists. When she died in 1919, the property passed to Jack Sibbald, a nephew, who added a golf course and more cottages. In 1977, The Briars became a popular year-round resort, which continues to be owned and operated by the Sibbald family today. In those days, most tourists were wealthy individuals who were pleased to enjoy rather sedate vacations of lounging in comfortable chairs under blue skies, socializing with new friends, playing games such as lawn bowling or croquet or rowing on the lakes. The steamship enterprise sailed from Jackson’s Point, offering sightseeing excursions to the tunes of live bands. For a bit of excitement, tourists might spend their evenings at the Royal Casino Dance Hall on the corner of Lake Drive and Lorne Street, where for a nickel they could dance to popular tunes of the day on polished hardwood floors. Sutton experienced a similar evolution, though perhaps less pronounced than at Jackson’s Point. Throughout the 1800s, the tiny agricultural village grew slowly, its few amenities designed to serve the local community. That changed dramatically in 1908, when Sutton became the 100th and final stop on the Toronto Radial Railway. The clattering streetcars brought goods north and, more importantly, tourists. Hundreds were willing to take the 2-1/2- hour trip for a weekend along the shores of Lake Simcoe. The sleepy village would come alive as scores of tourists—ladies elegantly outfitted in long
dresses, parasols and broad-rimed hats, gentlemen with fine suits, bowlers and canes— strolled along High Street, with locals gawking at the height of fashion. Exponential growth followed as restaurants, ice cream parlors and hotels were built or expanded to meet the tastes of these new tourists. There were as many as five hotels at this time providing comfortable rooms, but three were particularly favored by tourists: the Queen’s Hotel (built 1856) with its gigantic ballroom and enormous chandeliers, the Royal Hotel (built 1857 and lost in a 1923 fire) and the Mansion House Hotel, which had huge balconies overlooking High Street where the Sutton Band played in the summer It wasn’t just the fresh waters and splendid vistas that brought attention to Lake Simcoe as a tourist destination. One man, Thomas Herbert Lennox, deserves his share of credit for spreading the region’s fame. A fabulously wealthy and powerful Aurora native, Lennox was the representative for North York in the Legislative Assembly of Ontario and later the House of Commons. Since he had a summer home at Mossington Park, from 1905 until 1933 he would give lavish picnics for his political supporters and allies at Jackson’s Point. As many as 25,000 people would pack onto the grounds every year for a day filled with baby shows, midway rides, sports, live entertainment, food and culminating in a grand fireworks display. The Lennox picnic was the CNE of its day. By the early 20th century, Lake Simcoe, from Sutton to Jackson’s Point, had become one big playground, with manors becoming hotels and cow pastures picnic grounds, the shoreline dotted with cottages, dance halls and restaurants as people flocked to escape the summer heat. Within a couple of decades, however, the craze had passed, as Muskoka was entering its golden era in the 1920s, Sutton and Jackson’s Point were already fading as a premier tourist destination. When the crowds were gone, they left behind tranquil cottages that are prized even today.
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www.roadhouseandrose.com GoodLifeMagazine.ca | 51
body + mind
Some Some like like it it hot hot
By Je nni Fe r etti nGer
STyLe ICoN Audrey HePBurN SAId IT BeST: “HAPPIeST GIrLS Are THe PreTTIeST.” WITH THe HoT WeATHer IN FuLL eFFeCT, IT’S TIMe To reVIeW our BeAuTy ProduCTS To eNSure THey Are MAkING uS HAPPy ANd BeAuTIFuL! I have discovered two incredible systems for beautiful, shiny, bouncy hair. First, steam styling. The steam pod tool from L’Oréal Professionnel Canada provides up to 50 per cent smoother hair versus a traditional straightener and three full days of shiny, frizz-free hair. A bonus is your hair only needs to be 80 per cent dry before the pod is used, which means you are in and out of the salon quickly. Second, L’Oreal Professionnel’s Pro Fiber. From the moment this treatment is applied in the salon, the ends of the hair have a freshly cut appearance and the hair fibre is renewed from scalp to tip, as if it had never been damaged. The treatment is available exclusively in L’Oréal Professionnel salons. Why? Because hairstylists are able to identify the degree of damage to the hair fibre by means of specially designed assessment tools, then dispense 52 | GoodLife • July - August 2016
customized treatments in the salon and recommend a personalized at-home hair care routine. I’ve been on a quest to find the perfect natural deodorant, one that is safe for my body, without any harsh chemicals and can stand up to the heat. LoveFresh fits my style. A Toronto-based company designed this natural deodorant cream to keep you fresh and confident all day. The key is the ingredients: fair trade shea butter, coconut oil, kaolin clay, sodium bicarbonate (aluminum-free), emulsifying wax (coconut derived) and natural organic essential oils. That’s it! Available at Lemonberry, Aurora or at lovefresh. com for $24. Hot weather means less clothing and less clothing means embracing your body confidence. Another great product by LoveFresh does just that. The Coffee Sugar Scrub exfoliates, increases circulation, stimulates the lymphatic system (which
moves toxins out of the body), makes your skin glow, helps tone and firm your body and is gentle enough for daily use. Start with your feet and move up in a light, circular motion. Your skin will be left feeling soft and smooth. Available at Lemonberry, Aurora or at lovefresh. com for $30. Finally, how about a little healthy “eye candy” for your nails. Ella + Mila is a company dedicated to creating nail polishes without harmful chemicals. Like a “gel” nail, they are chip-resistant, quick-dry and high-shine. Available at Lemonberry, Aurora or at ellamila.com at $15 for singles or $23 for sets. I hope these beauty finds leave you feeling in good health, beautiful and confident. Aurora resident Jennifer ettinger is a fitness and style expert. For more information, visit fityourstyle.com.
F I N E H O M E S O F Y O R K Yo u r L o c a l R e a l E s t a t e G u i d e
DIRECT WATERFRONT Turn key entertainers delight with unique layout & private, fully fenced yard. Master bedroom on second floor features walk out to deck, large ensuite with steam shower, jacuzzi tub & laundry facilities. Located on shallow, sandy bay creating swimmers paradise! Awaiting your next long weekend parties & plans! $988,000 Shirley Anne ThompSon, SaleS RepReSentative • 905-252-7245 Re/MaX all-StaRS Realty inc., BRokeRage
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CALLING ALL INVESTORS!!!! Don’t miss this rare opportunity to purchase this fantastic investment property, approx. 1.17 acres on Keele St. just south of Kirby near proposed future GO station! Prime land w/ possibility of future development + solid home currently used as offices but can be residence too!! $1,500,000 AnitA Kotsovos, REAL ESTATE SALES REpRESEnTATivE • Bus: 905-898-1211 • Cell: 416-520-3651 VIeW tHIS lIStIng at www.anitakotsovos.com re/max realtron realty InC., Brokerage. inDEpEnDEnTLY OWnED & OpERATED
COVETED KINGSCROSS ESTATES Refined Classic Exterior Belies One Of The Most Spacious And Elegant Homes In Coveted Kingscross Estates. Tasteful Designer Interiors Ideal For Luxurious Family Living & Entertaining. Large Principal Rooms Overlooking Stunning Private Back Yard Views. Extensive Mature Landscaping, Outdoor Kitchen With Imported Wood-Burning Pizza Oven & Entertaining Area With I/G Saltwater Pool. Soaring Sunroom With Indian Slate Floors, Home Theatre, Thermo Wine Room, Multiple Fireplaces, Games Room & Much More!
LESLIE WHICHER, SaleS RepReSentative • 905-727-1941 ReMaX HallMaRK YORK GROUp RealtY ltD., BROKeRaGe. lwhicher@rogers.com i n D e p e n D e n t lY O w n e D & O p e R at e D
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MAGNIFICENT POST AND BEAM HOME This unique ‘Canada Post and Beam’ home sits secluded on a 2 acre country lot just minutes from Newmarket, Mt. Albert and major commuting arteries to Toronto. The main floor offers loads of natural light through windows overlooking stunning grounds, perennial gardens and pond. The open concept kitchen/family room/dining room and great room with cathedral ceilings and wood burning fireplace afford all the entertaining space you could want. The master bedroom on the second level is replete with ensuite bath and separate office. The finished basement contains a large entertainment room with fireplace and a 3rd bedroom. Ahhhh, life in the country! Offered at $1,099,999.
MARION L. CARCONE, SaleS RepReSentative • 905-727-1941 ReMaX HallMaRK YORK GROUp RealtY ltD., BROKeRaGe. marioncarcone@gmail.com i n D e p e n D e n t lY O w n e D & O p e R at e D
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GoodLifeMagazine.ca | 53
travel|Ontario resorts
First Resort EXPLORE ONTARIO THIS SUMMER
54 | GoodLife • July - August 2016
by ANDREW HIND
Ontario has an embarrassment of riches when it comes to resorts. With over 100 to choose from, there’s one for everyone’s personal tastes and needs. But how do you pick? We’ve done that for you. Just in time for the summer season, we give you our pick of some of the best places to escape to. Enjoy.
The Cottagey One: Bonnie View Inn There’s a dream of Cottage Country in its heyday—a time of casual refinement, endless tranquility and of warm hospitality. Imagine your wonder when you discover those days aren’t just a memory. The definitive Cottage Country experience lives on at Bonnie View Resort. Overlooking a tranquil lake with 500 feet of spectacular waterfront, Bonnie View Inn is beautiful, historic (opened 1924) and endlessly charming. It’s that rare resort that is equally ideal for couples with young ones in tow and for adults looking to unwind. Here, kids will thrill at the many on-site activities, from bouncing on the water trampoline to beach volleyball, fishing to hiking, kayaking to paddle-boarding. There’s a nightly kids club from 5:30 to 9:30 p.m., where children play games, make crafts and eat together—making fast friends and allowing parents to enjoy a quiet dinner alone. There’s much to offer adults as well. If your idea of activity is limited to raising a glass of wine while lazing in the sun, Bonnie View is your destination. The waterside patio—so close to the lake you can practically reach out and touch the surface—is the perfect place to while away an afternoon (and, incidentally, the only licensed lakeside patio on Lake Kashagawigamog). But there comes a time when you feel as if, you know, you should actually do something. Thankfully, there is a lot to choose from: hiking, jetskiing, parasailing, waterskiing. We tried stand-up paddleboarding for the first time; there’s something about the vibrancy of the setting that makes you want try something adventurous, to fully embrace all Bonnie View has to offer. Some of the property’s charm is the result of the seemingly endless enthusiasm and hospitality of the owner, Andrea Hagarty, who goes to virtually any length to ensure guests have not a care in the world. “I like to make guests feel like family, to let them know how much I appreciate their business when there are so many other places they could have chosen,” she explains cheerily. »
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travel|Ontario resorts
And that, the sense of warmth between guest and innkeeper, was the secret of Cottage Country resorts of the past and what makes Bonnie View the definitive successor of the proud legacy today. THE LUXURY ONE: JW MARRIOTT, THE ROSSEAU MUSKOKA RESORT AND SPA JW Marriott, The Rosseau Muskoka Resort and Spa boasts a seductive mix of elegance and natural splendour. Quite simply, there is no resort in Ontario that blends the two more seamlessly. The design of The Rosseau is intended to reflect the Muskoka resorts of old. When it was being built, photos of the Royal Muskoka Hotel—in its day the finest in the region—were referenced. As a result, the Rosseau has an authenticity unmatched by any other resort in Muskoka. At The Rosseau, there is a variety of room types to choose from. Our suite had a balcony with the most breathtaking views of the clear blue waters below and the skyline of green for-
56 | GoodLife • July - August 2016
Bonnie View Inn
est meeting cloudless skies beyond. Suites also include a Jacuzzi tub, an expansive sitting room and cosy fireplaces. In truth, however, there is not a bad room in the resort. For your dining pleasure, the Rosseau has three unique restaurants to choose from. Cottages is, as the names suggests, reminiscent of spending time at the family cottage with family and friends. “We want a dining experience at The Rosseau to be like going to a friend’s cottage for dinner: warm, inviting, casual elegance and the kind of food you
want to linger over while enjoying a lively conversation,” says executive chef Shaun Crymble. “It’s about creating memories.” During the summer months, this restaurant opens its doors and spills out onto the spectacular patio, with its spectacular views of Lake Rosseau. With dimmed lighting and casual décor, Teca, an authentic Italian bistro, is a more intimate choice for dinner. Named one of the top 10 new restaurants in Canada by Where Magazine, it features genuine Italian cuisine—a wide selection
of flawless pizzas, seafood mains, in-house-made gnocchi and, our personal favourite, four choices of mouth-watering bruschetta, each one a showstopper. Finally, there’s newly opened Muskoka Chophouse, which feels at home in Cottage Country, yet has the sophistication of the finest of steakhouses anywhere. Time spent at The Rosseau is simply unforgettable. Whether you choose an active getaway or simply time to refresh the body and soul, you’ll find something here to appeal to you: mountain biking along quiet country roads; canoeing; guided nature walks; the exhilaration of water-skiing or wakeboarding; or a challenging round of golf at the neighbouring The Rock Golf Course, artfully designed by Nick Faldo. Sound too exhilarating? Spend a soothing afternoon at the spa, among the finest in North America. Grand, majestic, romantic, dramatic, unparalleled—the Rosseau Resort has it all, whichever way you look at it. Heaven, we discovered, is only as far away as Muskoka. » JW Marriott, The Rosseau Muskoka Resort and Spa
Wake up and Smell the Coffee in your New Home
Call us for results... Experience helps... especially in this market. facebook.com/CowenSalesReps
905-727-1961 SusanCowen.com
*Sales Representatives
GoodLifeMagazine.ca | 57
travel|Ontario resorts
The Nature Lovers One: Killarney Mountain Lodge There is no better place from which to explore the magnificent, rugged Georgian Bay than Killarney Mountain Lodge—-a casual, comfortable resort located perched along the Killarney Channel. Today, the lodge is famous for friendly ambiance, distinctive cuisine and exciting opportunities for outdoor wilderness adventure that takes full advantage of the red granite shores of the Bay and white quartzite La Cloche Mountains to entice boaters, canoeists, kayakers and hikers. Opened in 1962 (two years before Killarney Provincial Park), it wasn’t long before the lodge was considered one of the finest wilderness destinations in Ontario. Like a siren’s call, the picturesque waters and rugged wilderness entranced visitors. Staying at Killarney Mountain Lodge is like slipping into some kind of wonderland, a secret sanctuary where you watch the sun set orange over the bay, while cormorants dive deep for fish and gulls circle hungrily over a fishing tug returning to port, and then wake the next morning to the sounds of loons on the water. It’s a wilderness idyll. In January 2015, a new chapter for Killarney Mountain Lodge began when, after more than 50 years of ownership, Maury and Annabelle East sold out to London, Ontario-based Holden Rho58 | GoodLife • July - August 2016
des. The new ownership has embarked on an ambitious $18-million three-phase plan to renovate, reinvigorate and expand the property and its amenities. All guest rooms have been newly renovated, with new hardwood flooring and furniture. Many are water-view, offering spectacular views onto the North Channel, where the sun glimmers off the tranquil waters like so-many diamonds. The focal point of evening entertainment is the Carousel Lounge. Carefully refurbished with reclaimed barn board flooring and restored historic furniture, it’s the place to enjoy a drink, watch a sport’s game on the TV or listen to live entertainment Sunday through Thursday. On pleasant evenings, head out to the adjacent patio and sit under the azure skies. The food, meanwhile, is flawlessly prepared by chef du cuisine Guy Bedard. Make sure to try the whitefish, gently battered and so light it flakes on the fork. It’s caught and delivered daily by Herbert’s Fishery right in town. Our day drew to a close with us sitting on Muskoka chairs on the pink rocks of the Killarney Channel, watching cormorants dive for food and geese paddle lazily past in waters painted orange by the setting sun. It was the perfect end to a perfect day.
Killarney Mountain Lodge
Andrew Hind is a freelance writer who specializes in travel, history and lifestyle. He is the author of 19 books, including Muskoka Resorts: Then and Now, and is a blogger for Resorts of Ontario.
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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.
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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 GoodLifeMagazine.ca | 59
travel|Ontario resorts
60 | GoodLife • July - August 2016
food glorious food Viamede offers local fare, plus family activities B y le e a nn wate rma n
F
or me, a holiday, whether it’s a few days or a few weeks, is an opportunity to do something. Lying on the beach or lounging on a patio is something you do for an hour before a guided tour around an historic city or after a day’s hike. Viamede Resort, located on 165 acres and 2,000 feet of shoreline in the Kawarthas, has immediate appeal: the lake, two pools, a working farm, locavore dining, on-site trails and more mean there’s no chance of being without something to do. For our visit—on a rather cool and mostly rainy weekend in May—food was the draw, specifically Viamede’s spring edition of The Gathering, an event series celebrating foraged and locally raised food in a social atmosphere. We’re directed to a field bordering a pond where restaurants and events manager Kryshelle Langford offers us a cocktail—the Dirty Canadian Martini, a blend of Loon vodka from Rheault Distillery in Hearst, Ont. and Ungava gin from Quebec, garnished with a pickled wild leek. Nearby, two Ontario lambs are roasting on custom-made “asadores” and platters of cheeses, cured meats, dried fruit and pickles invite nibbling. Soon, executive chef Kevin McKenna is pulling cattails from the shores of the pond to harvest their hearts while his staff picks trout lily leaves from under the trees. Resort owner and general manager Ben Sämann offers a tour of the farm, where they raise chickens, ducks, quails and pigs, as well as a variety of vegetables, before he leads everyone to the dining room.»
GoodLifeMagazine.ca | 61
travel|Ontario resorts
After a salad course, featuring those justpicked cattail hearts and trout lily leaves, as well as wild leeks, spruce tips, shaved asparagus, morels and hardboiled duck eggs, the main course arrives on platters to share. There’s barbecued rabbit served whole with carrots and bannock; loaves of maple sap sourdough with pork schmaltz flavoured with apple and shallots; beans and bacon; the lamb accompanied by beets and a fiddlehead sauce; and bottles of area brewer Church-Key’s Whole Hog amber ale, a beer brewed specifically for Viamede. The highlight of dessert is the maple syrup cotton candy. The next morning, after a full breakfast, including house-smoked bacon and maple syrup pastries, we decide to explore the area. We drive to nearby Petroglyphs Provincial Park to view its collection of Aboriginal stone carvings, making stops at a Mennonite farm stand for maple syrup and a butter tart and the little town of Lakefield to browse the shops. In the afternoon, we take an hour or two to walk the resort’s trail as well as those of an adjacent property owned by the Kawartha Land
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Trust. Having been given the briefest tutorial on foraging, we’re able to spot trout lilies and wild leeks growing under the trees. We also spot a porcupine sitting in a tree, eating leaves. Dinner is a nine-plus-course extravaganza at the Inn at Mount Julian, where McKenna cooks largely with ingredients foraged and farmed on site or sourced from local producers. In May, those ingredients range from the traditional (asparagus, lamb) to the unexpected (smelts, stinging nettle)—all presented in exquisite and unique dishes, expertly paired with wine or beer. The soup course, for example, features lamb carpaccio, kohlrabi (from the resort’s rooftop garden) and juniper essence, over which our server pours hot lamb consommé. A prime rib beef tartare, with wild leek and duck egg emulsion, is matched with champagne. The smelts arrive both pickled and fried, accompanied by arugula, radish and peas. The final course, a dense, rich chocolate cake, with stout ice cream and bacon garish, is matched with Church-Key’s Hole Smoke Scotch Ale. Perfection.
if you go... For a less stressful drive, take the backroads for the two-hour trip from York Region, driving past farms and villages, fields and rivers. The resort offers a range of accommodations—from rooms at the main inn to cottages that sleep up to eight. On-site activities abound, both unstructured—take a canoe for a paddle, walk the trails, go for a swim, play tennis, borrow a mountain bike—and structured—join a yoga class, take a tour of the farm, cast a line with owner Ben Sämann or forage with chef Kevin McKenna. Nearby attractions include Petroglyphs Provincial Parks and the Canadian Canoe Museum. If not doing is more your thing, you might enjoy the sandy beach, new indoor/outdoor pool, sauna, a cocktail or snack at the Boathouse Grill or the view of the lake from your private balcony. For more information, visit viamede.com.
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Dinner is a nine-course extravaganza at the Inn at Mount Julian.
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in the crowd CONSERVATION DINNER The Lake Simcoe Conservation Foundation, held its 28th annual Conservation Dinner, June 8 at The Manor at Carrying Place Golf and Country Club in King Township. Funds raised support restoration, protection and educational projects in the Lake Simcoe watershed. NAOMi hiLTZ PHOTOGRAPHY 1.
Mark Cece and Michael Oldham of MMM Group, Patrick Crosby of Great Gulf and Alky Poulias of Poulias Development Consulting
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Abe Khademi of WSP and Dana Khademi of Toronto and Region Conservation Authority (TRCA)
3.
Steve Bishop of North American Development Group, Ryan Sabourin of Sabourin Kimble and John Genest of Malone Given Parsons
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Lee Ann Waterman, Maureen Christie and Amanda Smug of GoodLife magazine
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Alyse Cullen, Keri Christensen and Julie Ingoe of the Lake Simcoe Region Conservation Authority (LSRCA)
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Vimal Patel of Geranium Corporation and Patrick Crosby of Great Gulf
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Mark Stabb of Nature Conservancy of Canada and Susan Lloyd Swail of Planit Connections Consulting Services
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Taylor Stevenson, Trish Barnett, Toomaj Haghshenas and Chris Currie of LSRCA
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Georgina Mayor Margaret Quirk and Debbie Gordon of Caring for Georgina’s Future
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Luch Ognibene of Remington Group and Nick Saccone of TRCA
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Derrick Canete of Geranium and Taco Den Haas of Beacon Environmental
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John Olah of Beard Winter Associates and Rob Baldwin of LSRCA
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Janice Robinson of Goldberg Group and Peter Campbell of PGC Group of Companies
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Charles Burgess of LSRCA and Kim Baker of Beacon Environmental
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Brad Rogers of Groundswell Urban Planners and Sebastian Mizzi of Signature Communities
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Roxanne Van Bynen, Newmarket Mayor Tony Van Bynen and Jackie Playter
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King Councillor Cleve Mortelliti and Bill Bugler of the Town of Aurora
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Nathan Jamieson of Stantec and Tiago Do Couto of Minto Group
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Colleen Ferdinandes and Whitchurch-Stouffville Councillor Ken Ferdinandes
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in the crowd BUSINESS AWARDS GALA The East Gwillimbury Chamber of Commerce celebrated its 25th anniversary with its annual Spirit of Success Business Awards Gala, May 6 at Silver Lakes Golf and Conference Centre. NAOMi hiLTZ PHOTOGRAPHY
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John Bolster and Don Martin
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Kim DeWolde, Sandy Witherspoon and Cindy Thiele
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Judy Marshall and Christine Dawson
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Don Martin, Cathy Morton and Roy Richards
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Ramzi Karim and Bob Kyriakides
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Jim Conrad, Nancy Conrad and Dave Smith
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Katalin Malatinszky and Richard Price
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Councillor Joe Persechini and Patricia Ristich
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Catherine Brydon, Helena Bzonkoba, Monika Conduit and Sharon Philip
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Sabina Okayeva and Deborah Jardine
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Brian Dollin and Laurie McDonald
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Current chamber president Anita Donato and first president Monika Stramaglia
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Anna Kotsikas, Jon Shaw and Linda Shaw
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Richard Phongsivorabouth and Aimee Artinian
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Edie Skinner and York-Simcoe MPP Julia Munro
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Rebecca Daner
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Chamber director Kim Leitch
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Craig Evans, Kevin Dixon, Christine Stewart and Monika Conduit
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Rob Schuetze, Marilyn Payne and Douglas Hunt
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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 York Region to participate in the world’s oldest team sport and raise money for heart and stroke related charities. This year’s event, held June 16, 18 and 19 at the Toronto Polo Club in Richmond Hill, raised funds for the Heart and Stroke Foundation of Canada and Southlake Foundation.
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Jan Doornmalen, Susanne Welsh, Pierre Welsh and Richard Doornmalen
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Shannon Lavalley, Wayne Kerr, Sloan Lavalley and Glenda Kerr
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Andrew Sabolewski, George Brett, Amanda Towe and Sandra Sabolewski
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Emily Mortimer and Shauna Atkins
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Mackenzie Carberry, Winona Purdy and Paige Firman
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Magda Gonzalez-Mora and Juanita Montalvo
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Joanne Pratt, Kay Moore, Beth Nevills, Emma Nevills and Anne-Marie Benoit
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Miya Adout, Daniela Kuntzevitsky and Victor Kuntzevitsky
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Brian Monette, Sue Monette and Nicole Monette
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10. Natalya Babemko, Ali Sifton and Sarianne Lehto 11. Amanda Watson and Rodolfo Scarpati
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12. Katherine Alyea and Stephen Lollar 13. Hamed Shayesteh and Deepthi Gottumukkala 14. Glenda McLachlan and Mikaela Manley 15. Charlotte Li and Hong Ju 16. Shahzad Siddiqui and Mariyam Siddiqui 17. Karola Stein Brecher, Marsha Strycharz, Darlene Winfield, Kris Nahrgang, Brigitte Granton and Helen Hermanns
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P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • info@fischercustomcabinets.com • www.fischercustomcabinets.com GoodLifeMagazine.ca | 67
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