Goodlife Vaughan July/August Edition 2016

J u LY / Au Gu S T 2 0 1 6

WHERE THERE’S SMOKE THERE’S

YorkreGIoN.CoM/GoodLIFe

flavour

SUMMER SHAKE-UP Cocktail recipes to try at home

MCMICHAEL

MARKS 50 YEARS SerVING VAuGHAN

FRESH START Apply now for September 2016

Pickering College is an independent day and boarding school for boys and girls from Junior Kindergarten to Grade 12.

As part of our Quaker values, we celebrate diversity in all aspects of the school. This is reflected both in our Global Leadership Program and our commitment to a co-educational environment. We believe when boys and girls share their environment and learn together it fosters a spirit of equality and respect and allows both genders to learn from one another’s strengths. Our graduates are well prepared for what lies ahead in post-secondary education and as contributing citizens of society.

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Visit us at www.pickeringcollege.on.ca/freshstart

Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Lee Ann Waterman Contributors Emily Blackman • Jim Craigmyle • Jennifer Ettinger Naomi Hiltz • Andrew Hind • Robin LeBlanc Joann MacDonald • Julie Miguel • Tracy Smith Chris Traber ADVERTISING DIRECTOR Maureen Christie Advertising Manager Tanya Pacheco Advertising Sales Steve Fasciano • Joseph Montagnese Tony Segreti • Howie Taylor Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Emily Ayranto, Brenda Boon, Luanne Turner

As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play.

We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.

Director of Business Administration Phil Sheehan Director of Distribution Mike Banville

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

Contents copyrighted. All rights reserved.

Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited.

Submissions are welcome from writers and photographers.

We assume no responsibility for unsolicited material.

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4 | GoodLife • July - August 2016

B R O K E R A G E I N D E P E N D E N T LY O W N E D & O P E R A T E D

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contents

20

10

10 Backyards 101 14 Modern Family 20 Close to the Wind 26 Up Your Barbecue Game 32 Avocados on the Menu 38 Small Space, Big Style

Landscaper transforms his Maple backyard

How to create your own outdoor oasis

26

Maple home designed for domestic bliss

Kiteboarding enthusiast’s custom home all about the lake

Where there’s smoke, there’s flavour

6 | GoodLife • July - August 2016

32

Invite this savoury fruit to your summer parties

contents

42 41 Summer Shake-up 42 On Tap

46 Events 49 Engaging, Uplifting, Inspiring 50 Travel Ontario 56 In the Crowd 66 Fuel Your Summer

Healthy snacks the whole family will love

Pilsners: crisp, refreshing, simple

Local bartenders share cocktail recipes

41

46

Arts, culture and outdoor events for the whole family

McMichael Canadian Art Collection celebrates 50 years

Resort recommendations for your holidays Viamede offers local fare, plus family fun

Vaughan Mayor’s Gala

56

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 62 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. We offer ideas for arts, cultural and recreation events right here in your community and focus on the McMichael Canadian Art Collection, which celebrates 50 years of celebrating Canadian art and artists.

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.

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.

LeeANNWATERMAN 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.

NAoMIHILTZ photographer

Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography.

Prior to this, she studied photography, graphic design and film production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s significant moments.

JIMCRAIGMYLE photographer

Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993 shooting stock photography.

Much of his commercial work is represented by Corbis.

CHrISTRABER writer

Chris Traber began his career as a sports reporter with the Toronto Sun and United Press International. His work has appeared in the Globe & Mail, Toronto Star and the New York Times. During his decade-long tenure as a Metroland reporter and feature writer he was the recipient of numerous Canadian and international journalism awards.

LOVE YOUR LANDSCAPE Since 1965, Best Way Stone has made being a family owned and operated company a central tenet in how we do business. This family approach to service has been the foundation for building loyal and lasting relationships with our customers, allowing the company to thrive within the community. Best Way Stone is deeply rooted and proud to be serving the Greater Toronto Area and beyond while staying committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at 1-800-BESTWAY (237-8929) or visit us at bestwaystone.com

home| backyard

SMALL SPACE

big style BY lee ann waterman | PHoToGrAPHY BY Jim CraiGmYle

10 | GoodLife • July - August 2016

SUBURBAN LOT HOME TO IDYLLIC BACKYARD

Landscaper Giuseppe Agrippa’s Maple property is living proof that a fairly typical older suburban lot can be home to the backyard of your dreams.

A

t approximately 40 by 70 feet, the yard is not grand in scale—but careful planning has made it a modern, multifunctional space.

Agrippa, who is president of Vaughan Landscaping, describes the overall feeling of the backyard as “Miami lifestyle,” noting contemporary designs and clean lines.

It’s designed for entertaining, he says.

The most prominent feature is a modern open-sided structure with a two-tier flat roof supported by 10-inch-square hemlock posts that have weathered to a soft grey. It houses the outdoor kitchen and living room.

“No one wants to spend all day in the sun— when you’re cooking or watching TV, you want shade,” Agrippa says. »

GoodLifeMagazine.ca | 11

home| backyard

12 | GoodLife • July - August 2016

The kitchen features stone countertops, built-in barbecue, small fridge and stools at the bar. The sunken living room has comfortable seating around a glass and stone fire pit and wall-mounted TV. At the back of the yard is a dining table for eight. Heaters allow for entertaining on cooler evenings.

The patio is made of stones (from the Permacon Trafalgar series) in a multitude of sizes and muted greys and browns. Multiple levels help define the different areas and add visual interest.

The rectangular pool has a modern water feature—Agrippa’s favourite element in the yard— and a deck made of ipe, a strong, dense wood that naturally resists decay, insects and mould.

A cabana at the back repeats design elements

and materials used elsewhere, including a flat roof and ipe wood and stone exterior.

The stone and wood is softened by a small lawn area at one side of the yard and large groupings of low-maintenance perennials.

Siberian Iris and various grasses were planted alongside the pool and against the house. Heuchera with chartreuse foliage stands out against the dark mulch in the central garden beds. A shady back corner is home to ferns, hostas and creeping Jenny.

Trees were chosen for shade, privacy and aesthetic. Leafy maples frame the back and one side of the lot and rows of purple beech, a columnar tree with deep burgundy foliage, act as walls, dividing the different areas of the yard.

GoodLifeMagazine.ca | 13

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.

14 | GoodLife • July - August 2016

rmflandscape.com

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GoodLifeMagazine.ca | 15

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.

16 | 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

ing 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 that are made level to the home (instead of slop-

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 | 17

thelandscapecompany.ca

thelandscapecompany.ca

home|landscaping

“

Privacy can be achieved through plantings or hardscape elements. - Bryce Kramer

18 | 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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home tour|Maple

modern family Maple home designed for domestic bliss

20 | GoodLife • July - August 2016

B Y l e e a n n wat e r m a n PH o T o G r APH Y B Y J i m C r a i G m Y l e

Parents-to-be Tony and Melinda Ding were determined to have their newly built home done from top to bottom in time for the arrival of their son.

A general contractor, Tony had some ideas about how to finish the space, but he recognized they’d need help to meet their ambitious

deadline. So he called in designer Celine Yuan of 3xplorer Design. The pair had crossed paths professionally and Tony knew she could help him and his wife create the home they wanted in three short months.

“It was a little plain, boring,” says Yuan of her initial reaction to the space. »

The contemporary design incorporates family-friendly touches, like this low, round coffee table and easy-to-clean leather sectional—a must for this young family.

GoodLifeMagazine.ca | 21

home tour|Maple But it had a lot of potential.

Adding interest started with the walls and ceilings. Yuan brought in panelling in the foyer and stairwell, wainscoting in the formal dining and living rooms, as well as plaster crown moulding and California shutters throughout.

Tray ceilings help define the living and dining room spaces and a coffered ceiling adds dimension and character to the family room.

A colour scheme of whites and greys added some warmth, Yuan says, while working with the hardwood floor and tile supplied by the builder.

The rooms are designed to reflect the homeowners’ lifestyle.

Every piece of furniture was carefully chosen to meet their needs, while allowing for open spaces that give their son room to play.

A grand piano (Melinda plays) is the focal point of what would be the living room. A curvy white four-sided settee separates it from the formal dining room, which is furnished with a modern table with lacquered white legs and

Adding interest to the space started with the walls and ceilings.

22 | GoodLife • July - August 2016

glass top and leather and chrome chairs.

The Dings’ style leans toward contemporary, but there are touches of the traditional in their home as well, like the French country chairs and large kitchen table and the collection of figurines in the glass-fronted cabinetry.

The tuxedo kitchen (deep grey cabinets below and white above), with its large island and high-end appliances, works for quick family breakfasts or large gatherings. Yuan chose the marble backsplash in a Moroccan-inspired pattern to blend modern and traditional styles.

The kitchen is open to the family room, where a white leather sectional provides comfortable seating for watching TV or hanging out with family and friends. A low, round coffee table is both aesthetically pleasing and child friendly.

The property backs on to a ravine and fronts a pond, giving the young family a bit of a natural oasis in the city. From the family room and kitchen windows and large sliding doors, there is a view to the deck and then a thick cover of green.

In Tony’s main floor office, Yuan added a custom wall unit with practical storage as well as display space.

The lower level was truly a group effort—with the homeowners and Yuan working together to create a multifunctional space in the previously unfinished basement.

Ideal for entertaining and family use, it features is a theatre room with a projector and comfortable seating for six, a wet bar and glassenclosed and temperature-controlled wine cellar, a pool table, karaoke room and a fully fitted home gym.

“We use it all,” says Tony, who says the lower level is his favourite part of the house. “It was important for us to have space for all our activities.”

A walkout to the yard, with its backdrop of trees, as well as Tony’s careful placement of walls to hide any support pillars, work to eliminate any basement vibes.

Upstairs, a circular hallway is open to a small sitting area and provides access to four bedrooms and bathrooms. The master suite is a true retreat for the young parents, with its a spacious bedroom and bathroom, as well as a sitting area.

In the end, Yuan was able to help the Dings reach their goal of a home that fits their style and the next chapter of their lives.

The lower level is a multifunctional space, with a wet bar and wine cellar, gym, home theatre and karaoke room.

GoodLifeMagazine.ca | 23

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

Email: goodlifeeditor@yrmg.com GoodLifeMagazine.ca | 25

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

26 | GoodLife • July - August 2016

GoodLifeMagazine.ca | 27

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.

28 | 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 | 29

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.

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

30 | GoodLife • July - August 2016

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 vani-

ties 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.

GoodLifeMagazine.ca | 31

food|smoking

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-

32 | 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 | 33

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

34 | 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 | 35

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.

36 | 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.

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GoodLifeMagazine.ca | 37

food|avocados

38 | 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 | 39

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 40 | 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 Whenever 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 original on 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 | 41

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

42 | 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 | 43

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

44 | 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.

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food|summer snacks

r u o Y Fuel

r e m Sum with these healthy snacks B Y traCY s mi tH P rI N CI PA L P HoToGr APHY B Y Ji m Cra i GmY le

Summer days are happily filled with on-the-go activities.

But how many times have we had the best intentions to pack a cooler for a healthy lunch or throw some snacks into a backpack, only to find ourselves in a 30-person fast food line-up at the zoo or at the drive-thru window along the highway, regretting the nutrition sins we are about to commit.

The majority of food promoted to busy people is far from healthy, filled with refined sugars and empty calories and wrapped in layers of packaging.

We want to give you an alternative as you pack up and head outside this summer, so we consulted some notable Canadian cookbook authors for ideas.

“I like to keep it easy on myself and keep large bags of veggies prepped in the fridge for grab-and-go snacks,” says Korey Kealey, coauthor of The Ultimate Cookbook for Hockey Families. “Having home-prepared dips like hummus, guacamole, salsa and tzatziki in half-cup mason jars allows for on-the-run dips as well. Setting the vegetables out before the other goodies ensures that everyone fills up on goodness when they are hungry.”

Another Kealey family favourite is just as simple: slices of banana, topped with a dab of peanut butter and half a grape.

Read on for more delicious, healthy snack ideas. With a little bit of legwork, your fridge and freezer will be stocked with healthy snacks, perfect for grabbing on the go or serving dockside. Move over store-bought chips and cookies, we have something else in mind.

46 | GoodLife • July - August 2016

Power PuCKs The ultimate Cookbook for Hockey Families by erin Phillips and korey kealey Makes approximately 12

INGredIeNTS 125 mL (1/2 cup) creamy peanut butter or nut-free alternative 80 mL (1/3 cup) raw honey or pure maple syrup 5 mL (1 tsp) pure vanilla extract 250 mL (1 cup) large-flake rolled oats 160 mL (2/3 cup) unsweetened coconut flakes 125 mL (1/2 cup) ground flaxseeds or ground chia seeds 15 mL (1 tbsp) whole chia seeds 60 mL (1/4 cup) chocolate chips, melted

MeTHod In a mixing bowl, using an electric mixer on mediumhigh speed, cream peanut butter, honey and vanilla until smooth. Add oats, coconut, flax seeds and chia seeds and mix until well combined.

Take 30 mL (2 tbsp) of mixture and, using your hands, roll mixture into a ball, then flatten and shape it into a small puck. use a spatula to press and smooth out.

Place on a tray. repeat to make approximately 12 pucks.

Smooth 3 mL (3/4 tsp) of melted chocolate on each puck. refrigerate for 15 minutes or until chocolate hardens. Store in an airtight container or bag in fridge for up to two weeks or in freezer for up to three months.

TIP: To melt chocolate chips in a flash, place in a microwave-safe bowl and heat on low for 1 minute. Stir, then heat for another 15 to 30 seconds, until chocolate chips are melted. Stir until smooth.

“

Call these ‘healthy cookies’ and 60 per cent (or more) of kids won’t touch them. Call them Power Pucks and I bet 80 per cent of kids at least try them! Sometimes the spin you take when presenting a dish makes it more enticing to your family.”

– Erin Phillips, co-author, The Ultimate Cookbook for Hockey Families

GoodLifeMagazine.ca | 47

food|summer snacks GOODY TWO CHEWS

The LooneySpoons Collection by Janet & Greta Podleski, janetandgreta.com

INGREDIENTS 80 mL (1/3 cup) light peanut butter 80 mL (1/3 cup) pure maple syrup 2 egg whites 5 mL (1 tsp) pumpkin pie spice 625 mL (2-1/2 cups) low-fat granola with no fruit or raisins (such as Pumpkin Flax Plus by Nature’s Path) 180 mL (3/4 cup) chopped dried cranberries

METHOD Heat oven to 250 F. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, beat together peanut butter and maple syrup with an electric mixer on medium speed. Add egg whites and pumpkin pie spice and beat again until smooth. Stir in granola and cranberries.

Divide mixture evenly among muffin cups.

Bake for 45 minutes. Remove from oven and cool completely on a wire rack before removing from pan. Store in an airtight container.

CHOCOLATE CHUNK COOKIE DOUGH BALLS

GRAINOLA BARS

Rawlicious, Newmarket Makes 22 cookies

INGREDIENTS

Chocolate Chunk INGREDIENTS

625 mL (2-1/2 cups) quick-cooking rolled oats (not instant)

500 mL (2 cups) coconut oil

250 mL (1 cup) unsweetened shredded coconut

375 mL (1-1/2 cups) cacao powder

125 mL (1/2 cup) chopped raw almonds, pecans or pistachios

250 mL (1 cup) maple syrup 2 mL (1/2 tsp) sea salt

METHOD Melt 2 cups of coconut oil in oven on low heat.

Remove and add remaining ingredients and whisk to combine.

Line two baking sheets with plastic wrap, folding it over the edges, and fill with chocolate.

Freeze until solid, about two hours. Move to a cutting board and chop into small chunks. Store in freezer in an airtight container until needed.

Cookie INGREDIENTS 250 mL (1 cup) almonds 240 mL (2/3 cup) dates 375 mL (1-1/2 cups) almond butter 125 mL (1/2 cup) chocolate chunks 60 mL (1/4 cup) maple syrup 2 mL (1/2 tsp) sea salt

METHOD Soak dates in warm water for 2 minutes. In a food processor, grind almonds to powder.

Add dates and process until only small pieces remain.

Transfer to a bowl, add remaining ingredients and mix well.

Using an ice cream scoop, drop cookies onto a parchment-lined baking sheet. Let them set in fridge or freezer before eating. Will store for 3-4 days in fridge or 2 weeks in freezer.

48 | GoodLife • July - August 2016

The LooneySpoons Collection by Janet & Greta Podleski, janetandgreta.com

125 mL (1/2 cup) chopped dried cranberries 125 mL (1/2 cup) mini semi-sweet chocolate chips 80 mL (1/3 cup) whole wheat flour 60 mL (1/4 cup) ground flaxseed 5 mL (1 tsp) cinnamon 2 mL (1/2 tsp) salt 180 mL (3/4 cup) canned pure pumpkin (not pumpkin pie filling) 125 mL (1/2 cup) liquid honey 60 mL (1/4 cup) butter, melted 5 mL (1 tsp) vanilla

METHOD Heat oven to 350 F. Line a 22-by-30-cm (9-by-13inch) baking pan with parchment paper, letting the paper overhang on two opposite sides (so you can use it as a sling to pick up the granola bars after baking).

Combine first nine ingredients in a large bowl.

Mix well. In a medium bowl, whisk together pumpkin, honey, butter and vanilla. Pour wet ingredients over dry ingredients. Mix using a wooden spoon until dry ingredients are coated with pumpkin mixture. Make sure there aren’t any dry oats in the bottom of the bowl. Stir, stir, stir!

Pour granola mixture into prepared pan and spread it evenly to edges. Using your hand, press down firmly on the granola so that it’s tightly packed.

Bake on middle rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove from oven and cool completely on a wire rack. Use parchment paper to lift cooled slab of granola from pan and transfer to a cutting board. Using a large, sharp knife, cut the granola in to 16 bars. (Press down with knife to cut and avoid a sawing motion.) Wrap bars tightly in plastic wrap and store in an airtight container at room temperature or in the fridge.

events

10

THINGS to DO 7

1

A.Y. Jackson and Tom Thomson: Wounds of War Until January 8 McMichael Canadian Art Collection On June 3, 1916, a massive explosion wounded A. Y. Jackson during the Battle of Mount Sorrel, one of the toughest and most tragic of the Canadian First World War battles. The event changed Jackson’s life and transformed his art. This exhibition focuses on the year in which Jackson and Tom Thomson painted together and shared a studio, their different responses to war, their wartime art, Jackson’s work as an official war artist and his post-war commemorative paintings. Although Jackson and Thomson never saw each other again after 1914, each reflects the art and influence of the other over the course of the following years.

After Thomson’s death in 1917, Jackson had seen hundreds of Thomson’s paintings and this influence, as well as the impact of the loss of his friend, comes through in Jackson’s work completed after 1918.

Information: mcmichael.com

Kleinburg Binder Twine Festival

3

Colleen Heslin: Needles and Pins Until January 8 McMichael Canadian Art Collection Colleen Heslin’s paintings resonate with the tension of material and gestural complexity.

The artist hand-dyes cotton and linen in small batches and hangs them to dry, which develops residual surface textures. The stained fabric is then cut and pieced together—similar to quiltmaking construction. Her work explores colour, shape and texture, while acknowledging the histories of photography and textiles and finding connections with the Colour Field painters of the 1960s and 1970s. The exhibition includes nearly a dozen new works created specifically for the site.

Information: mcmichael.com

4

Concert in the Park August 3 Chancellor District Park, Woodbridge The City of Vaughan wraps up its 22nd annual Concerts in the Park series with Thriller Canada: a tribute to Michael Jackson.

Information: vaughan.ca

CariVaughan

2

Jack Bush: In Studio Until January 8 McMichael Canadian Art Collection In the most classic sense, the word studio is defined as “room for study.” This exhibition was conceived as an opportunity to gather 20 select paintings in a new space with the aim to spark study. The most intimate conversations held in the studio were between Bush and his primary subject: colour. The studio was a sounding board for the artist; a place to face dead ends and challenges; a place to test colour and make it sing; a place to both putter and make grand statements; and, most of all, a place to be absorbed in art.

Information: mcmichael.com

in your community

Kleinburg Binder Twine Festival September 10 The festival continues a tradition that dates back to the late 1800s when farmers came to the community to buy twine to bind their sheaves of wheat together. Charlie Shaw, owner of Shaw’s Hardware Store in Kleinburg, offered food and entertainment to the visiting farmers and an annual celebration was born.

Revived in 1967, the annual festival features unique crafts, great entertainment, olde tyme activities and great food. For many, the highlight of the day is the unique Binder Twine Queen competition where eligible “young ladies” (age 16 to eternity) call a hog, flip pancakes, hammer nails and milk a cow.

Information: bindertwine.ca

8

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 for visitors to walk and shop.

Information: artssocietyking.ca

9

Honey Harvest Festival September 17 and 18 Kortright Centre, Woodbridge Learn about and celebrate the life of the incredible honey bee. Enjoy music and entertainment, tour the bee space, meet a beekeeper, taste honey, make crafts, play bee games, build bee habitat and more.

Information: kortright.org Thornhill Village Festival

5

CariVaughan August 26 to 28 Experience Caribbean cultures in Vaughan with a parade, music, talent show, beach volleyball, children’s activities and more.

Information: carifestival.com

6

5 Peaks Trail Running Series September 10 Kortright Centre, Woodbridge If you ever wanted to trail run on beautiful terrain close to the city, this is your chance.

Kortright Centre, located on 325 hectares of pristine woodlands, is hosting the 5 Peaks Trail Running Series Race. Events include 7km race and half-marathon. Advance registration is required.

Information: 5peaks.com

10

Thornhill Village Festival September 17 Held on the side streets of Historic Thornhill, the festival features more than 100 booths, a variety of food, beer garden, great music, activities for children and teens, art walk, baking competition and more.

Information: thornhillfestival.org

online

Looking for something fun to do?

Check out events on yorkregion.com

GoodLifeMagazine.ca | 49

culture|McMichael 50th

McMichael grounds, Pauta Saila Polar Bear limestone sculpture, 1967

50 | GoodLife • July - August 2016

McMichael Canadian Art Collection Celebrates 50 years

ENGAGING u pli fti ng inspiring

BY CHris traBer | PHoToGrAPHY BY naomi HiltZ

T

here’s long been a strong magnetism surrounding the 100-acre wood comprising the McMichael Canadian Art Collection.

Patrons, politicians, artists and administrators alike agree there’s a mystical draw to the world-renowned Kleinburg gallery celebrating its 50th anniversary this year.

Since 1966, when Robert and Signe McMichael donated their art collection and Humber River Valley property to Ontario, the gallery has grown in acclaim, welcoming some 100,000 visitors annually.

Aurora’s Elise Ander has been visiting the McMichael since childhood.

“Our family would often take visiting relatives and friends to the gallery,” the banker says. “McMichael’s landscape, gallery and the out buildings are beautiful examples of Canadiana. We were proud to show off the art by the Group of Seven and Native Canadians artists. There’s a calm, ethereal air about the place. There’s a warm familiarity, but with new exhibits, there’s exciting anticipation.

“I visit regularly. The mastery of the artworks leaves me in awe.” » GoodLifeMagazine.ca | 51

culture|McMichael 50th

reframing The Art of Canada: A.Y. Jackson , open Water, c. 1914

reframing The Art of Canada: doris McCarthy, Broughton reflections, 1984

reframing The Art of Canada

52 | GoodLife • July - August 2016

Tom Thomson Shack

McMichael grounds, Artists’ Studio and Meeting House

Sculpture on McMichael grounds

Retired Oak Ridges print executive Fred Nurnberger’s professional relationship with McMichael resulted in a personal fascination with the gallery’s permanent collection of some 6,000 artworks by Tom Thomson, the Group of Seven, their contemporaries and First Nations, Métis, Inuit and other artists who have made a contribution to the development of Canadian art.

In the day, Nurnberger’s firm produced licensed limited edition Group of Seven fine art lithographs.

“They were amazing,” he recalls. “Each spoke to me as a patriot. The paintings were windows to a Canada only truly gifted artists could envision. That was my introduction the Group and the McMichael.”

He proudly points to the A. J. Casson print, Rock Pool Cloche Hills, on his mantel.

“It’s a joy every day,” he said. “But, I tell you, experiencing the originals at the McMichael is indescribable, otherworldly.”

Vaughan Mayor Maurizio Bevilacqua’s connection to the McMichael goes back 40 years when, as a Grade 9 student, he was chosen to participate in an internship program that included a week-long study of the natural heritage and landscape of the McMichael property.

“It was a memorable visit and a great introduction to one of Canada’s premiere art galleries,” he says.

The McMichael continues to be a significant part of the mayor’s civic and private life. He has conducted citizenship ceremonies and meetings at the gallery. Most recently he participated in McMichael’s 50th anniversary kickoff and served as an honorary patron of The Moonlight Gala, the gallery’s signature fundraising event in early June.

The McMichael is an important thread in Vaughan’s cultural and economic fabric and our national tapestry, Bevilacqua says.

“It is a truly iconic gallery that reflects our identity as a nation. The McMichael plays an important role in showcasing some of the best in Canadian art and provides everyone who visits a unique cultural experience.

“It’s located in Kleinburg, often referred to as the Jewel of Vaughan, in large part because of its history, which includes the McMichael and the Group of Seven painters.”

He believes that one of the greatest gifts we can share with future generations is our appreciation of the arts.

“We are fortunate that so many members of our community are actively involved in promoting and supporting the arts and artists,” he says.

One of Canada’s leading contemporary artists, Charles Pachter, has exhibited at the McMichael, most recently in a 2009 collaboration with Margaret Atwood whose book, The Journals of Susanna Moodie, he illustrated. »

GoodLifeMagazine.ca | 53

culture|McMichael 50th

A Foundation for 50 Years: McMichael Masterworks

Colleen Heslin: Needles and Pins

“It’s a gorgeous site and I’m always overwhelmed by the beauty of the landscape,” he said. “First impressions are always the magnificent road and buildings. The McMichael has some of the finest artists in the world. It’s a unique place and is a very important Canadian institution.”

After half a century, the McMichael is returning the love.

Now, through Jan. 8, 2017, the gallery is celebrating its 50th anniversary with special initiatives, exhibitions, programs and events, chief curator Dr. Sarah Stanners says. To officially commemorate the McMichael’s milestone, the roadway leading to the gallery has been named En Plein Air Drive, the French term referring to the practice of painting outside.

The special exhibition program, titled 50/50/50, invites visitors to experience art in 50-year leaps stretching backward and forward from the McMichael’s founding years in the mid1960s, Stanners explains.

Through three distinct yet complementary exhibitions, the gallery celebrates historic, modern and contemporary Canadian art at its best: The Wounds of War, featuring the First World War period work of A.Y. Jackson and Tom Thomson; In Studio, featuring the first solo exhibition of Jack Bush’s abstract work in a major public gallery in the Toronto area since 1976; and Needles

54 | GoodLife • July - August 2016

Field Trip: Sarah Anne Johnson

and Pins, featuring the work of Colleen Heslin, the national winner of the 2013 RBC Canadian Painting Competition.

“The exhibits are distinct but are tied together to cross pollinate various audiences,” Stanners says. “It’s amazing work.”

The McMichael has also launched a new wine collection with Diamond Estates, featuring Group of Seven artworks on the bottles. The wines, stocked by the LCBO, are available in Cabernet Merlot and Chardonnay.

The McMichael’s education team has worked with the Art Club at Kleinburg Public School on a Mapping Landscapes project as part of the celebrations. Mapping Landscapes is a new studio program created in collaboration with contemporary Canadian artist John Hartman, offered to student groups in Grades 7 to 12. Students create a panoramic landscape painting with personal significance focused on the history of the McMichael and Humber River Valley lands.

The works are exhibited at the McMichael in the community gallery.

“The McMichael is here to serve the public, engage people to commune with Canadian art and nature,” Stanners says. “Come to the gallery and make a personal connection, be rejuvenated, bask in the colours, be uplifted.”

For information and event details, visit mcmichael.com.

reframing The Art of Canada: Norval Morrisseau, untitled (gold), 1979

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travel|Ontario resorts

First Resort EXPLORE ONTARIO THIS SUMMER

56 | 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. »

GoodLifeMagazine.ca | 57

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-

58 | 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

GoodLifeMagazine.ca | 59

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 Rho60 | 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.

Canada’s Largest Hyundai FaCiLity ProudLy serving tHe Community sinCe 1985

travel|Ontario resorts

g

62 | GoodLife • July - August 2016

food glorious food

Viamede offers local fare, plus family activities B Y lee a nn waterma n

For 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 | 63

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

64 | GoodLife • July - August 2016

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.

“

Dinner is a nine-course extravaganza at the Inn at Mount Julian.

GoodLifeMagazine.ca | 65

in the crowd VAUGHAN MAYOR’S GALA Vaughan Mayor Maurizio Bevilacqua hosted the annual Mayor’s Gala, May 25 at the Terrace Banquet Centre. The annual event benefits more than 100 not-for-profit organizations that provide essential services in the City of Vaughan and beyond.

NAOMi hiLTZ AND NiCK MeNZie PHOTOGRAPHY 1.

Joy Ciafardoni and Anita Micoli of the City of Vaughan

2.

Vaughan Councillor Rosanna Defrancesca, Robert Tamburini of Local 183 and Raffael Bozzato of Aurivia Stone Design

3.

Dino Giacomelli and Lou Marino of Country Wide Homes and John Carino of Intercity Realty

4.

Munaf Husain of Dancing Light Pictures, Durriya Husain of Bell Business Markets, Luci Anderson of Mackenzie Health Foundation and Latif Fazel, CEO of Liberty Development

5.

Yvon Morency and Wayne Melamed of Global Furniture Group

6.

Patricia Ambrosi and Mike Manson of Elite Construction Inc.

7.

Steven Dixon and Michael Toshakovski of the City of Vaughan

8.

Ambrose Williams, Diana Saverimutaq and Teresa Palmer-Mariani of ETA Vaughan Women’s Shelter and Outreach Centre

9.

Allan Scully of SmartREIT and Roslyn Houser of Goodmans LLP

10.

Claire Franceschetti of Right at Home and York Region District School Board chair Anna DeBartolo

11.

Vaughan Councillor Tony Carella, Olga Bressan of President Centro Communications, Mayor Maurizio Bevilacqua and Father Rony Grayda of St. Margaret Mary Parish

12.

Vaughan Fire Chief Larry Bentley, Marcia Salerno and Paul Salerno of the City of Vaughan

13.

Christian Caprara, Christina Napoli and Andrew Pierce of the City of Vaughan

14.

Sadaf Abbasi of Sussex Strategy Group and Anthony Pullano of Embassy Cards Print and Design

15.

Ian Andres of Goodmans LLP, Lynn Barkey, Catherine Magyarosi and Vince Palermo of Baif Developments

16.

Rob Pagetto of 105.9 The Region, Mary Grace, president of Hospice Vaughan and Robert Corridore of RCC Media

17.

Tim Simmonds and Katie Maginn of the City of Vaughan

18.

City solicitor Heather Wilson and former Thornhill MPP and Vaughan Councillor Mario Racco

14 66 | GoodLife • July - August 2016

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