York Life MARKHAM | Richmond Hill | Stouffville | Thornhill
Nicole Pollock Putting a fresh face on the events industry
SUMMER SPECIAL! • easy recipes • local beer & wine • vacation ideas • home decor tips
PLUS:
Can you tan safely?
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York Life July August 2017 | 3
contents J U LY / A U G U S T 2 0 1 7
in every issue 7
Living well News, tips and fun facts
63 In the crowd • The Hand in Hand Gala • York Region Community
Character Awards (p, 64) • The Markham Stouffville Hospital Gala (p. 65)
66 like a local Bruce’s Mill, Stouffville
25 budding artist Five steps to your own beautiful
27 powder up! Take your guest washroom
from drab to fab
Food & drink 30 drinking in york region A roundup of top local
hEALTH
floral arrangements
vineyards and breweries
47 how to pack a suitcase Get your gear ready in a snap 48 escape to the eastern algarve The sunny side of Portugal
looks on the bright side of life
FEATURES 52 all the right moves Nicole Pollock used the
discipline of dance to step successfully into the events industry
14 summer checklist Must-haves for outdoor living
33 in the kitchen with... Kinton Ramen, Markham
16 Gold Rush Tips for the perfect fake tan
36 Summer Pleasures Three simply delicious
recipes
Tennis protégé Denis Shapovalov and the drive to succeed
Travel
60 sweet Success How SugarTiers founder
HOME 20 House Proud Retro meets reno in Stouffville
42 Marvellous Moncton This charming Maritime city
Cover photo: Jim Craigmyle
Find the recipe on page 37!
4 | York Life July August 2017
puts you in perfect proximity to the delights of New Brunswick
56 Serving up his all
Rosalind Chan stays on top of the baking game
EXPRESS YOUR SELF WITH COLOUR 2563 Major Mackenzie Dr. Maple, Ontatio. L6A 2E8 905.832.2753
© 2017 Pandora Jewelry, LLC • All rights reserved
York Life
editor’s note
Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Jacqueline Kovacs
Soak Up Summer! Not gonna lie: This is my favourite time of year. Winter coats and boots are a distant memory, grocery stores are bursting with fresh produce, and people are out and about, smiling and socializing. On our street, there are often spontaneous pot lucks enjoyed on porches and patios. It really does seem that the living is easy. In keeping with that easy, breezy spirit, this issue we’re bringing you some simply delicious summer recipes (emphasis on simple!). Whether you want a cool, sweet treat for your own backyard barbecue, an elegant no-fuss starter for a dinner party or a fresh, hearty sandwich for a picnic, you’ll find what you need, starting on page 36. All that outdoor living, though, isn’t without its potential downsides — from bug bites to sunburns. Find easy ways to protect yourself and your family on page 14. Consider, too, bringing the outside in. Our guide to DIY floral arranging (page 25) shows you how to do just that. Looking for inspiration of another kind? Read all about Nicole Pollock, the impressive dancer-entrepreneur gracing our cover, and find out how she used discipline and determination to carve out her own spot in the event industry and overcome a highprofile pitfall. Her story starts on page 52. Happy summer! Jacqueline Kovacs
Three Things I Love From This Issue:
copy editor Deanna Dority Contributors Liz Bruckner, Jim Craigmyle, Andrew Hiltz, Naomi Hiltz, Sue Kanhai, Joann MacDonald, Leslee Mason, Julie Miguel, Rachel Naud, Andrea Karr, Tracy Smith, Doug Wallace Advertising Director Amanda Smug Advertising Manager Mara Sepe Advertising Sales Amanda Andolina, Pam Burgess, Dawn Chaykowsky, Joelle Hawley, Ryan McCluskey, Anita Phelps, Tony Segreti, Judy Starr, Willen Tam Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Brenda Boon, Nick Bornino, Geoff Thibodeau, LuAnne Turner, Jennifer Dallman Director of Business Administration Phil Sheehan Director of Distribution Mike Banville
York Life Markham, Richmond Hill, Thornhill and Stouffville is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or York Life 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.
Finding a new sweet-tooth satisfier, p. 38.
6 | York Life July August 2017
Time to marvel over Moncton, p. 44.
Practical powder room inspiration, p. 27.
York Life 580B Steven Ct., P.O. Box 236, Newmarket, ON L3Y 4X1 905-853-8888
living well Take It Outside Nothing says summer like dining alfresco. And while casual dining speaks to the season’s laid-back vibe, there’s something about a beautifully laid table set out in the summer breeze that elevates the occasion. To give your next outdoor dinner party a certain je ne sais quoi, we asked Christina Rivers, social sales manager for Vaughan-based byPeterandPauls.com, for her top three tips.
Think texture and colour: “Even within, say, a white palette, you can work with linen or a patterned white to add a little oomph,” Rivers says.
Alter heights: With flowers, consider having two higher arrangements and then one medium and one short. “The same with candles,” she says. “You want to have different heights.”
Use nature: “If you’re scrambling, green apples, lemons or oranges in a clear bowl will add life to your table,” Rivers says. “Or use branches or leaves, or collect pebbles from your garden. Bringing life to your table is a great way to go.”
York Life July August 2017 | 7
living well | Health
Picnic Problems Picnic lovers beware: Summer can be high season for the 11 million annual cases of food-borne illnesses, characterized by nausea, vomiting and diarrhea. Outdoor lunches and dinners may mean that foods are not properly refrigerated, allowing bacteria to grow and thrive. To protect yourself and your fellow diners, bring plenty of ice packs to keep food cold, and consider freezing or refrigerating your food the night before so it stays colder longer. — Rachel Naud
Don’t forget the cold packs!
Drink Up? The next time you’re jonesing for a caffeinelaced energy drink, think twice. A recent study found that participants who drank four cans of a popular energy drink experienced abnormal changes in their blood pressure and heart’s electrical activity compared with participants who drank a control beverage with the same amount of caffeine. Studies are still ongoing, but the takeaway: Avoid or limit energy drinks if high blood pressure or cardiac conditions are a health concern for you. — Liz Bruckner
Hit Your
Health Goals Want to get fit this summer? Or maybe challenge your friends to a step contest? There’s an app for that. Samsung Health lets users track and set goals for everything from steps taken to stairs climbed. Plus, you can log meals, caffeine and water intake, sleep and more. For extra motivation, enable notifications to nudge you toward your goals. health.apps.samsung.com. — R.N.
happy trails If Canada’s big 150th has you hankering to take in more of our gorgeous country, consider taking on The Great Trail, created to coincide with our nation’s sesquicentennial. This one-of-a-kind recreational trail runs from Newfoundland to British Columbia and is 24,000 kilometres, making it the longest trail in the world. Bonus: To keep ambitious hikers and bikers fuelled, Clif, the energy bar company (clif.ca), is handing out nut-butter-filled organic energy bars along high-traffic portions of the trail in Quebec, Ontario, Alberta and B.C. Find out more about The Great Trail at thegreattrail.ca or download the app on Google Play or at the App Store. — R.N.
8 | York Life July August 2017
living well | Home
Sleep BETTER
Want a more luxurious sleep and to do some good while you’re at it? This limited edition pillowcase might fit the bill. Casper, an online mattress-and-bedding-expert company, has partnered with Peace Collective to create this pillowcase featuring community-inspired designs. Made with Supima cotton, it offers cool, crisp comfort and get softer after each wash. Best of all, sales of this sleeper hit will benefit the Boys and Girls Club of Canada, which provides programs and services for children and youths across the country. $65, peace-collective.com — Rachel Naud
TREND:
Natural Selection “There are endless possibilities when it comes to pulling your decor inspiration from the great outdoors,” says Sima Yazdan, vice-president of operations at Aurora’s Niche Decor. “We are talking about edgy, sophisticated and modern elements that draw into your space by providing the same earthy comfort you gravitate towards in nature.” This beachy console table, crafted by designer Matthew Williams, is a stunning example of how raw-wood accent furniture can add organic and artistic flair to your home. Teak Wood Console, $1,279, available at Niche Decor, nichedecor.ca
Lighten Up! Talk about adding a splash of colour! Inspired by paint pouring from a bucket, this Powers Table Lamp would be playful in any space — from your child’s room to a funky home office. $68.99, wayfair. ca — R.N.
2,500- 4,500
$
$
The average price of a furnace or air conditioner in Vaughan (including installation)
York Life July August 2017 | 9
living well | Beauty
Trend Alert
Skip eye makeup this season — even mascara, if you dare. Instead, balance your skin tone with a touch of foundation or concealer, fill your brows and swipe on a bold lip. Simple is beautiful.
Beauty Steal!
Bye-bye bed head. These new creamy hair masks (with disposable caps) make it easy to treat dry, frazzled locks while you sleep. Acai brightens and protects colour, Coconut nourishes and repairs, Shea prevents breakage and Rose smoothes and combats frizz. Sephora Collection Hair Mask, $6, sephora.ca
Let’s Get Physical Mineral (a.k.a. physical) sunscreens are having a moment. Unlike chemical sunscreens, these sit on top of the skin to block UV rays, making them less likely to irritate skin. Zinc oxide and titanium dioxide, the filters used in mineral products, are also potentially less toxic than chemical filters. Plus, unlike older generations, the latest mineral formulas won’t leave a chalky residue. (For more on the importance of sunscreen — and how to use it properly — see page 13.) Neutrogena Sheer Zinc Face Mineral Sunscreen SPF 50, $20, neutrogena.ca Elizabeth Arden Prevage City Smart Broad Spectrum Sunscreen SPF 50 Lotion, $85, elizabetharden.ca Eau Thermale Avène High Protection SPF 50 Ultralight Mineral Lotion, $28, eau-thermale-avene.ca/en
French Lessons • Made with 89 per cent Vichy Mineralizing Thermal Water, Vichy’s new skin booster hydrates the skin and strengthens its barrier to prevent moisture loss. The 15 minerals in the thermal water also protect against UVA rays and other environmental skindamagers. Vichy Minéral 89 Fortifying and Hydrating Daily Skin Booster, $40, vichy.ca
10 | York Life July August 2017
French women are known for seemingly effortless beauty. Their secret? Goodies from the local pharmacy. Try these wonders for a little French flair. • Modelled after Biologique Recherche’s cult fave face lotion, P50 Corps is the full-body equivalent of a face toner. It exfoliates and balances the epidermis and helps other products like body lotion absorb more fully into the skin. Biologique Recherche Lotion P50 Corps, $150, one2oneonline.com
• This brand of luxuriously affordable body washes just launched in Canada this year, but Le Petit Marseillais been available in France since the ’80s. The scents — Vanilla Milk, White Peach & Nectarine, Lavender Honey, Cotton Milk & Poppy and Orange Blossom — are soft, sweet and feminine. Le Petit Marseillais Extra Gentle Shower Crème, $8, lepetitmarseillais.ca
living well | Food & Drink
Party On
Sustainably Picnic season just got greener, thanks to Greenmunch.ca, an online supplier of planet-friendly entertaining and lifestyle products. The Calgary-based company offers a host of stylishly compostable and reusable goods, including coffee cups; dinnerware; drinking bottles; patterned paper, glass or stainless steel straws; wooden cutlery; and spill-free lids that can be used with Mason or canning jars. — Liz Buchner
Why W e ’ re
Summery
Pe achy K een Chock full of minerals like calcium, potassium, magnesium, iron, phosphorus, zinc and copper, these summertime beauties are also low in calories and a good source of dietary fibre. Delicious additions to pies, cakes, cobblers and jams, peaches are of course wonderful on their own raw — or grilled. That’s right. Brush four pitted peach halves with two tablespoons of brown sugar and two teaspoons of cinnamon. Grill over medium heat for five minutes or until peaches are tender and sugar has melted. — L.B.
Great Grilling This deluxe professional barbecue grill box by Camp Chef converts flame to infrared heat, meaning the cast iron grill grates will sear your meat to perfection every time. It has a temperature gauge built into the lid, and any grease drippings are vaporized to infuse food with a barbecue flavour. walmart.ca, $217.98 — L.B.
SANGRIA The quintessential summer bevy, this sangria is infused with tart green apples for a dose of zing.
You’ll need: 2 green apples, cut into small pieces Zest of orange, cut in long strips with a vegetable peeler 3/4 cup fresh orange juice 3/4 cup brandy 1/2 cup fresh lemon juice 1/3 cup sugar 1/4 cup orange liqueur 1 750 mL bottle red wine 1 cup club soda orange slices Stir apples and orange zest with juice, brandy, lemon juice, sugar and orange liqueur in a large pitcher. Let sit at room temperature for an hour, then add wine; stir to combine. Pour sangria over ice, add club soda and garnish with orange slices.
York Life July August 2017 | 11
living well | Travel
Stopover: Reykjavik, Iceland While there’s no way to measure it, the hip factor in Iceland is off the charts. Couple that with the steady stream of Europeans, just hanging out or there on business, and you’ve got one cool melting pot. Reykjavik (pop. 130,000) is a true European cultural capital that still maintains a small-town feel. For the foodies, Iceland’s top chefs are currently on the road to reinventing the national cuisine, embracing traditional foods and giving them a modern twist. Day trips out of town are de rigueur, where you can take in breathtaking waterfalls, geothermal oddities and lava-strewn landscapes that would look more at home on the moon. And speaking of oddities, the Icelandic Phallological Museum is the world’s only museum dedicated to mammal penises. Word to the wise: There are more visitors to Iceland than hotel rooms, so book well in advance; ditto for restaurant seats. Icelandair usually has some great stopover package on offer. Check out Icelandair. com and VisitIceland.com. — Doug Wallace
is expected to
attract 20% create more than add $230 more tourists 3,000 jobs million in to Ottawa GDP impact
TURNDOWN: Andaz Ottawa Byward Market
ESSENTIAL: Genius Pack Compression Packing Cubes As baggage fees increase and carry-ons get smaller, organizing the way you pack becomes paramount. This set of three zippered nylon pouches (small, medium and large) lets you squeeze more into your suitcase, employing a stretchy cover to help scrunch it all down. About $50.
Visit geniuspack.com
12 | York Life July August 2017
— D.W.
With subtle, landscape-inspired artistic gestures, sparkling cuisine and warm hospitality, every inch of Canada’s first Andaz hotel highlights the essence of Canadiana. Similar to Andaz properties around the globe, the Ottawa version creates a sense of place by spotlighting homegrown designers and artists, local raw materials and historic references throughout its 200 rooms. Simple, modern and refreshing, the design is minimal but never cold, thanks to natural woods, warm colours and cozy textures — tons of maple, oak, copper, leather and wool. Noted chef Stephen La Salle heads up the hotel’s destination restaurant Feast + Revel, which showcases uniquely Canadian items like braised elk, lamb poutine, sablefish and house-made bannock. And the view from Copper Spirits and Sights, the 16th-floor lounge, is one of the best in town. From $200. Visit ottawa.andaz.hyatt.com — D.W.
health
Sunny Ways What’s better than a day at the beach? Grab your sun hat, slap on some sunscreen and you’re good to go, right? Not quite, says Susan Khalili, a medical aesthetician and owner of the Derma Lounge in Aurora. Most people, she says, still have misconceptions about how to properly use sunscreen. “Studies show that 90 per cent of aging is caused by UV rays,” she says. More troubling is the growing incidence of melanoma. “There are 80,000 new cases of skin cancer each year in Canada,” Khalili says. But protection doesn’t have to be inconvenient or complicated. Here’s what she recommends. • Choose a sunscreen with at least 30 SPF. • Apply enough to fill a shot glass (2 tbsp) to all exposed skin. • Reapply that amount every two to three hours and after swimming or excessive sweating.
York Life July August 2017 | 13
health | First Aid
Summer care
Checklist By Rachel Naud
A
s Canadians, we celebrate summer by soaking up as much warmth and sun as we possibly can. We’re sure to take advantage of the season by getting out to hike, bike, swim, camp and linger at the cottage. But along with enjoying the great outdoors, we can also collect scrapes, bites and skin irritations. That’s why it’s important to stock up on summer-
14 | York Life July August 2017
care essentials, says Andrea Gri, a Torontobased naturopathic doctor. “Health promotion and being prepared is a great way to enjoy time in the sun,” she says. To ensure you don’t have to take a timeout from summer, we’ve put together a checklist of medicine cabinet must-haves to keep you and your family playing all season long.
For your skin To protect against the sun’s harmful rays, sunscreen is essential. “Choose one that is broad spectrum and protects against both UVA and UVB rays,” Gri says, adding, look for an SPF of 30 or more. Not a fan of conventional sunscreen? Gri says look for a product with seven per cent zinc oxide or titanium dioxide, either of which work to block the sun’s rays. Worried your sunscreen will make you break out? Look for one designed specially for the face, keeping skin both moisturized and protected without clogging your pores. Try: Neutrogena Clear Face SPF 55 Tip: Don’t forget the tops of your ears!
To soothe sunburn Despite our best efforts, sunburns can happen. Soothe the burn, itch and dryness with 100 per cent aloe vera gel. It both cools and moisturizes. Try: Dermalogica After Sun Repair Tip: Place a cool compress on your skin for immediate relief from a sunburn.
For ouchies Walking barefoot on the deck can lead to painful splinters. Keep tweezers on hand to easily extract the offending shred. For cuts and scrapes, treat the area with an antibiotic cream to help ward off infection while speeding up the healing. Try: Tweezerman Tweezers; Polysporin Triple Antibiotic Ointment Tip: Keep a pair of flip-flops or slip-on shoes handy at the door when heading outsid to protect the soles of your feet.
Find this and our other magazine editions online at
For swimmers Water enthusiasts love to swim and cool off in lakes and pools throughout the season. But sometimes they get more than just refreshed, and pick up swimmer’s ear. Luckily, the uncomfortable infection can be treated with antibiotic eardrops. Try: Polysporin Plus Pain Relief Ear Drops Tip: Wear earplugs while swimming and immediately dry your ears afterwards.
For allergic reactions Whether it’s seasonal allergies or a bug bite, an allergic reaction can put a serious damper on a sunny day. Gri advises those who suffer from seasonal allergies to take vitamin C before the season begins to reduce the need for allergy meds. If a bug bite is irritating you, she says calamine lotion or witch hazel will quash the sting and itch. Try: Benadryl Allergy; After Bite Tip: Wear long pants and long-sleeved shirts when hiking.
York Life July August 2017 | 15
health | Beauty
Gold Rush ’Tis the season of the faux glow. Whether you choose an in-salon treatment or an at-home application, here’s what you need to know to get a gorgeous tan every time By Andrea Karr
16 | York Life July August 2017
Tan at Hand These 2017 launches will make your athome tan look more natural than ever • Tan and moisturize your body in a flash with Vita Liberata’s new lotion. Massage into skin, leave for 10 minutes, shower, then watch the tan deepen over the next six to eight hours. Vita Liberata Ten Minute Tan, $49, sephora.ca. • For a hint of temporary colour that will also blur imperfections, apply Guerlain’s tanning fluid to legs before a night out. It’s available in two shades — Blondes and Brunettes — and washes off with soap and water. Guerlain Terracotta Jolies Jambes, $72, guerlain.com. • Apply St. Tropez’s hydrating sheet mask to your face for five, 10 or 15 minutes, then remove and blend the tanning serum around your eyes, onto your ears and into your hairline. St. Tropez Self Tan Express Sheet Mask, $10, beautyboutique.ca. • Get glowing by applying foundation! Almay’s new medium-coverage makeup not only evens skin tone, but also gradually tints the skin for a subtle glow. Almay Healthy Glow Makeup + Gradual Self Tan, $18, almay.ca.
Troubleshooting
• Think your faux tan looks flat? Contour your face with a shimmer-free bronzer like this new launch from Nars that has a soft, matte finish. Nars Sun Wash Diffusing Bronzer in Casino, $52, thebay.com.
My tan has started to look patchy. Always exfoliate before applying a sunless tanner to get rid of dead skin cells that could cause an uneven fade. If after a few days you notice dark patches in the areas where you sweat, lightly exfoliate those spots with a gentle scrub. I have age spots on my face and a sunless tanner makes them darker. Before application, dab a small amount of oil-free moisturizer on dark spots. This will create a barrier that will prevent them from absorbing tanner. I want to maintain a faux glow for the whole summer, not just a week. Minimize swimming and showering to extend the life of your tan. Also massage on a gradual tanner every four or five days, especially on your face and hands. Every 10 to 14 days, fully remove your tan by massaging baby oil over your entire body. Leave it on for 10 minutes, then hop in the shower and exfoliate with a scrub or mitt. Reapply your glow from top to toe.
At the Salon
At Home
Before heading into a sunless tanning booth, prep at home. Moisturize your skin frequently for a couple of days and shower and exfoliate the day before. Avoid wearing deodorant, lotion, perfume or jewellery to your appointment and wear dark, loose-fitting clothing. When you arrive, you choose your shade and pick a fragrance, such as warm vanilla sugar. Next, you apply the provided barrier cream to your hands, feet, hairline, knees and elbows — areas that tend to over-absorb the tanning agent DHA — stepping into the booth for your automated spray tan via a clear solution. “You’ll see no colour for the first four hours,” says Shaun Vizzacchero, president of Richmond Hill’s California Waves, which offers Mystic Tan HD. “Generally, your window is six to 12 hours after application. When you’re happy with the depth of the tan, showering stops the process.”
Pre-tan prep at home is the same as for an in-salon application: shower, exfoliate and moisturize the day before. Right before the application, apply cocoa butter or aloe vera– based moisturizer to your hairline and over your hands, feet, knees and elbows. Next, in a circular motion, slather on tanning lotion or mousse (or massage in a spray) with a tanning mitt. Never use your bare hands, as you could end up with orange palms. Avoid placing tons of product on your wrists, hands and feet, and instead fade the tanner out with a light touch over those areas. If you want to use a body tanner on your face (instead of purchasing a separate face product), apply moisturizer first, because the skin on the face tends to absorb DHA more rapidly than other parts of the body. Finally, shave your legs the day after applying your tan so the tanning agent won’t seep into pores and darken them.
York Life July August 2017 | 17
HOUSE PROUD? We are looking for rooms and homes to feature in future York Life magazines.
goodlifeeditor@yrmg.com
ReseRvations:
specializing in steaks & seafood
Join Us for Lobster Fest from July 12th through the middle of August 5402 Main Street, Stouffville • www.stakeoutdining.com g.com 18 | York Life July August 2017
home
Glow Getters When summer days turn to summer nights, cast a different light on things with charming patio lanterns. From colourful paper globes to delicate fairy lights to Edison-style bulbs, these outdoor light chains come in styles to suit anyone’s taste. Bonus: Many new designs are also LED or solar-powered. They’re budget-friendly, too, with trendy-looking lights available for less than $20 a string. Hang them up around seating areas, sure, but also consider a light touch along fence tops, eavestroughs or even between trees. Then bask in the enchanting afterglow. hometrends Clear Bulb Light String Set, $14.86, walmart.ca.
York Life July August 2017 | 19
HouseProud by Sue Kanhai Photography by Jim Craigmyle
Retro meets reno in Stouffville to create a fabulous and familyfriendly home
20 | York Life July August 2017
home | Room Tour
J
im and Angela McCarthy’s Stouffville home was built in the early 1980s, and it showed, but not in a good way. The main floor was badly in need of updating: dark, divided, with an inconvenient layout, it was typical of the time, but not working for their young family, including two daughters, Charlotte, eight, and Madeleine, six, and two cats. Beyond aesthetic concerns, the couple had
an inkling all was not well, noting electrical oddities like plugging in the Christmas tree and the fridge turning off. Water trickled into one corner of the house, and unbeknownst to them, the leak was so bad the floor and actual framing of the house had come away. They lived with the nuisances for five years before committing to starting over. The McCarthys are pretty conservative when
it comes to colour and design, and they immediately felt comfortable with Newmarketbased designer Patti Wilson, whom Angela had found on the Houzz website. “You can look at pictures all you want and think you know what you like, but we really wanted somebody to come in and do the whole thing, from start to finish,” she says. “We just don’t have the know-how to do that ourselves.”
York Life July August 2017 | 21
home | Room Tour
The open plan means people in the family room are no longer cut off from those in the kitchen.
The handy new island houses a wine fridge — a big hit with all the adults. 22 | York Life July August 2017
Likewise, the couple decided against the work of overseeing the various trades involved in such an overhaul. “You don’t realize the work that goes into a project like this,” Angela says of the three-month job. “Once you see it start to happen, from demo to finish, the coordination of it all is unbelievable.” To get the ball rolling, the McCarthys showed Wilson pictures of spaces they liked. “We wanted to open it up, but we weren’t sure if it was something we could even do,” Angela says. “After we met with Patti, she came back with a drawing and we were blown away. We didn’t even think what she proposed was possible.” After that, they felt completely at ease leaving the project in her capable hands, trusting her to execute her vision. “Of course she would give us suggestions,” Angela says, “but really, we just let her do her thing.” To start, the house was gutted down to the studs and all-new electrical, insulation and ductwork was installed. Wilson’s plan saw walls knocked down and windows added to make the space lighter and brighter, not to mention family-friendly. Gone are the white laminate countertops, the hodgepodge of different flooring materials and the dark, dated original builder finishes.
home | Room Tour
The window seat in the kitchen nook is a favourite spot for the girls, where they often sit and read. Little details like crown moulding, cupboard hardware and a touch of green make all the difference.
Wilson’s vision brought out, and sometimes created, the home’s best features. The simple addition of a big window over the kitchen sink, for example, means the couple can now easily keep an eye on their daughters when the kids play with friends in the backyard pool. The girls love the window seat in the cozy kitchen nook, where they often sit and read or play on their tablets. The new wine fridge, neatly tucked into the island, is a hit with all the adults. Jim was impressed by Wilson’s attention to detail. “It was all the little stuff. Anybody could have told us to tear down the walls. It’s the doors, the cabinets, the crown moulding — all of those fine details.” Those details also include colour, as Wilson subtly accented the space with green for a touch of warmth. Finally, the designer created a wall of family photos on the staircase landing. A complete surprise to the couple, it’s a personal touch they adore. Above all, though, Angela most loves the fact that her family is all together now, all the time — whether they’re making dinner, doing homework or watching a movie. And because the family also does a lot of socializing in the summer, the more functional environment suits everyone perfectly. Angela still can’t believe the space turned out so well. “I couldn’t pick a favourite element,” she says. “It’s the whole space and what it’s done for us.” Jim agrees: “Not to sound hokey, but the renovation has changed our lives. We used to dread our house. Now we really like the space. We’re kind of proud to have people over.” York Life July August 2017 | 23
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Happy Canada 150!
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home | Decor
Budding Artist You’re 5 steps away from creating a beautiful bouquet By Leslee Mason
York Life July August 2017 | 25
home | Decor
N
othing brings the outdoors in like flowers. And while few of us would say no to a gorgeous arrangement from a favourite florist, there’s something so satisfying about creating your own. Here’s how.
You’ll Need: • sharp paring knife (cut stems at a 45-degree angle and clean knife with a disinfectant wipe) • a vase or vessel (painted Mason jars are a great warm-weather look) • seasonal flowers and greenery
Step One: Consider Where It’s Going Before beginning, decide how big you want your arrangement, what type of vessel you’re going to use and where it’s going in your home. For tabletops, keep in mind the height of your arrangements. “If you put your elbow on the table, it shouldn’t be higher than your fist, so you can still see people across the table,” says Don Waltho, director and founder of the Canadian Institute of Floral Design, which runs classes for both professionals and hobbyists. Step Two: Choose Your Flowers Garden roses, dahlias, ranunculus, hydrangeas and lilacs are all great picks for this time of year, Waltho says. And he suggests that new do-ityourselfers “work in groups of three.” For example, Waltho recommends using three larger blooms, such as hydrangeas, with three medium-sized flowers, like Gerbera daisies, which you can terrace into your design. Use smaller flowers such as spray roses or miniature carnations as a filler flower in little pockets and groupings around the hydrangeas. Along with blooms, you’ll want to add some greenery, such as myrtle, Italian ruscus or eucalyptus. For greenery grown closer to home, consider something like cedar. “Cedar has a beautiful fragrance. It lasts a long time and it’s nice to have in a design as well,” Waltho says, adding that you can get it from your own backyard.
Boxwood, pussy willows and other kinds of branches will also work. “Anything natural in our own environment is great to incorporate indoors.” Tip: Use flowers to add seasonal colour to your space. Monochromatic schemes (tints, tones and shades of the same colour) are ideal for newbie floral arrangers. Step Three: Condition the Water Skip the homemade formulations and opt instead for a floral preservative from your florist, Waltho recommends. Made of sugar, which acts as food, citric acid to maintain pH and bactericide, those little packets contain everything your cut flowers need. Bacteria shorten the life of flowers and cause water to go green and slimy, so the bactericide is especially important. Be sure to change the water every few days, ideally adding some floral preservative each time. Tip: Keep bacteria at bay by removing foliage below the water line. Step Four: Create a Base “I think where a lot of do-it-yourselfers get themselves in trouble is trying to design in just straight water,” Waltho says. A grid, he advises, acts as a guide for placement, gives some structure to a design and keeps flowers where you want them. “It narrows the space for better placement.” To make a simple one, apply tape in a small checkerboard pattern (roughly
If you ever wanted to try your hand at floral design, here’s your chance: The Canadian Institute of Floral Design is offering 10 per cent off evening classes when you mention this article! Learn more about the school at proflorists.net.
26 | York Life July August 2017
made up of about 3/4-inch squares) to the top of the vessel. Tip: Branches can serve both a decorative and mechanical function. For example, you could fill a container with birch branches and place calla lilies or any kind of Asiatic lily in between, Waltho says, explaining the branches create a rustic look while helping to secure and control the placement of the flowers. Step Five: Get Arranging While you can choose to evenly distribute your flowers so they’re spotted across your arrangement, Waltho says he prefers the impact of clusters. If you don’t like the placement of the flowers, you can simply take them out and try again. When it comes to design, there are plenty of trends (and pics on Pinterest) to inspire you. “Currently, florists have a trend of creating a vegetativetype style arrangement — created by Mother Nature or as seen in the garden,” Waltho says. Depending on the look you want to achieve, you can start with flowers and fill in with greenery, or do the reverse for something a little different. Tip: Flowers will continue to open, so don’t overstuff your arrangements.
Using Backyard Beauties Ever notice your backyard blooms smell far more fragrant than the store-bought kind? There’s a reason for that. It’s been determined that “The scent is what shortens the life in a lot of flowers,” Waltho explains. “So now roses that come in with little fragrance will last two to three weeks, but our big garden roses that are full of scent and beautiful to smell will only last four or five days.” If you do opt for flowers and greenery from your backyard, be sure that visitors such as ants don’t hitch a ride indoors. (A warm 10-minute “bath” is great for removing bugs and dirt.) Waltho also recommends spraying everything with an insecticidal soap, available at garden centres.
It may be small, but that little guest washroom can give your home some serious wow factor. Here are four pro tips to take your powder room from drab to fab By Rachel Naud photography by jim craigmyle
York Life July August 2017 | 27
home | Powder Up
P
owder rooms are often the smallest space in any home, yet they can have a big impact on your home’s style. “Powder rooms today are like the jewellery of the home,” says Pamela Byer, senior interior decorating consultant at Design Line Studio Inc. in Aurora. “We want them to be high impact. They’re not just to be hidden away any longer. People like to bling them up.” One of the benefits of having a powder room (beyond the obvious convenience) is that they’re also one of the most cost-effective spaces to make over. Here’s how you can give your powder room some serious swag without breaking the bank. Invest in wallpaper. Sure, high-quality wallpaper may cost more than the standard selections available, but because you’ll need less of it, you’ll still save while upping your room’s style. “There are plenty of fabulous patterned wallpapers,” Byer says. “I actually just designed a powder room with stitched leather wallpaper
with vinyl backing. It gave the space a great wow factor.” If you’re choosing high-end wallpaper, she adds, you should also hire a professional to install it. “You don’t want to waste your investment with mistakes,” Byer says. Pretty it up with porcelain. Marble tiles
“Powder rooms today are like the jewellery of the home” and concrete may be all the rage in design, but they can also be out of reach for those on a tight budget. In that case, faux marble tiles made of porcelain are a terrific option. “Manufacturers and suppliers are creating a look out of inexpensive material,” Byer says. “For instance, a powder room might look like it has concrete floors, but it’s actually porcelain…. You can get porcelain at $10 per square foot versus $28 per square foot for real concrete. It’s an wonderfully affordable way to create a trendy, modern look.”
Paint it. Painting is one of the most costeffective ways to transform any space. When it comes to colour trends for powder rooms, Byer says navy reigns supreme, especially when accented with brass matte fixtures. “It’s a nice combo,” she says. “It’s very striking and has a big impact, especially when paired with an oversized patterned wallpaper.” And when painting, don’t forget the ceiling. “Dark walls and a dark ceiling can look phenomenal,” Byer says. “People often steer away from dark walls in small spaces, but you can rock a dark wall and ceiling. I put dark wallpaper on a powder room ceiling and made it a really cozy space.” Fixate on fixtures. Going with the navybrass combo, Byer suggests choosing items such as a gold-framed mirror, brass faucet, gold light fixtures and a chandelier with crystals and gold to pull the space together. “It’s fresh and timeless,” she says. “It also makes the room feel serene.”
It’s worth investing in high-quality wallpaper: it may cost more, but you’ll need less of it, which means you’ll still save money while upping your room’s style. Make sure you use a professional to install it, though — you don’t want to waste your investment making mistakes while hanging it. 28 | York Life July August 2017
food & drink
All Ears Whether boiled, barbecued, eaten on its own or thrown into salads or salsa, corn is an iconic summer taste. To make sure every cob you choose is the best it can be, Morris Gervais, owner of Barrie Hill Farms, offers this advice: Go local. “Anything in your grocery store is going to be three or four days old,” Gervais says. “Go to your local farmers’ market — or a pick-your-own farm — for corn that is absolutely fresh.” After corn is picked, he explains, the natural sugars start to turn to starch, so the fresher the corn, the sweeter and more tender it will be. Seek brown. If you’re picking your own corn, check the silk at the top. If it’s brown and dry, the corn is good to go. If it’s damp, it’s not ready, Gervais says. Perform the pinch test. “Squeeze the top,” he says, “to make sure the cob is filled out.” Corn, Gervais explains, grows from the bottom up. If it’s picked too early, the kernels at the top won’t be developed yet.
York Life July August 2017 | 29
food & drink | Wine & Beer
Drinking in York Region In the local marketplace, you can enjoy mass-produced products to the benefit of frat parties everywhere. But then there are those extra-special wineries and distilleries that turn fermentation into a delightful art form. You would think that enjoying these varietals requires a flight to California, Europe or at least a drive to Niagara. But guess what? York Region has some fabulous selections that would make even the most particular libation enthusiast stand up and cheer. Here’s a roundup of some of the best. By Jonathan Hiltz
30 | York Life July August 2017
York Life July August 2017 | 31
food & drink | Wine & Beer
Brewed RIGHT Here Lake Wilcox Brewing Company 3-1033 Edgeley Blvd., Vaughan lakewilcoxbrewing.com It would be so un-Canadian to overlook beer being brewed right here in York Region, including that from the Lake Wilcox Brewing Company. Next to Vaughan Mills, the brewery is ideally located to grab a few beers to bring home after a day of shopping. Amber lager fans should try the humorously monikered Mad Quacker, a mixture of seven lightly toasted malts; or opt for the Black Hops IPA, with its rich, dark colour and notes of chocolate and citrus. If dark beer is too much for your palate, try the Lake House Craft Lager, which has a biscuity sweetness and fruity aroma, and is also available at select Beer Stores.
Arch Brewing Company Inc. 4-110 Pony Dr., Newmarket archbrewing.ca It’s worth it to take a drive to Arch Brewing, Newmarket’s only craft brewery, if only to try its Dinner Jacket O’Red IPA. This potent brew tastes of caramel and has a creamy texture. If you’re looking for a strong beer, then raise a glass of Arch’s Anker X Imperial Stout, which boasts dark chocolate and dark fruit notes,a smooth finish and over 10 per cent alcohol. For something a little lighter, have the Chesterfield Golden KSA. It’s refreshingly crisp and bright with a biscuity, fruity flavour.
32 | York Life July August 2017
Willow Springs Winery 5572 Bethesda Rd., Stouffville willowspringswinery.com This 11-acre vineyard has seen its share of praise and awards. In fact, it was the first winery in York Region to receive VQA Ontario certification. Willow Springs makes a variety of delicious ice wines, including its 2013 Vidal, which was a Double Gold medal winner in the “Best of ” category at the 2016 All Canadian Wine Championships. The winery’s 2014 Pinot Noir is a red vintage, with a ruby colour and aroma of cherries, with hints of oak and spice. Willow Springs also has a selection of six red wines, including a Cabernet Franc and a 2014 Cabernet Sauvignon. For those who prefer white wine, there’s a 2015 Chardonnay, with an aroma of apple and melon. Great to share with friends, but even better to keep for yourself.
Applewood Farm Winery 12416 McCowan Rd., Stouffville applewoodfarmwinery.com Applewood Farm started out decades ago as one of those places where you might take your family strawberry or apple picking — activities that carry on to this day. But for those of us who would rather drink the stronger fruits of someone else’s labour, Applewood makes a selection of wines that you can try at its tasting bar. The winery’s Trio red offering is a blend of purple raspberries, cranberries and blackberries, and has a powerful fruity aroma with a crisp acidity. Its Eden, meanwhile, is a blend of strawberries and cranberries — perfect on a hot summer’s day. For something a little different, try Applewood’s Hopped Amber Cider. Made with fresh local apples and hops, the beverage is naturally gluten-free.
Holland Marsh Wineries 18270 Keele St., Newmarket hmwineries.ca Opened in 2008, this 22-acre estate is the creation of owner Roland Nersisyan, who owes his winemaking process to his eastern European traditions. The winery’s 2013 Holland Marsh Chardonnay has a distinct aroma of lemon and vanilla, with flavours of baked apple and pear. For something even more special, there’s its 2011 2nd Reserve, a Cabernet that has notes of blackcurrant, strawberries and vanilla. Holland Marsh also has a Vidal icewine that is perfect over vanilla ice cream and warm waffles, or simply enjoyed all on its own, chilled in a glass.
Magnotta Winery 271 Chrislea Rd., Vaughan magnotta.com Magnotta Winery is a York Region giant, producing more than 180 world-class wines from its vineyards. It was also the first on the planet to introduce a sparkling icewine. Red-wine enthusiasts can enjoy Magnotta’s 2014 Cabernet Sauvignon Gran Riserva, with its full body and flavours of blackcurrant, raspberry and red plum. The wine company juggernaut also owns other wineries, including Kittling Ridge and G. Marquis. If that weren’t enough, there’s Magnotta Brewery, which has been making small-batch craft beer since 1996, and Magnotta Distillery, which makes gin, vodka and brandy.
In the kitchen with…
Kinton Ramen
This Markham newbie will have you raving about ramen By jul i a su ppa | ph o to graph y b y j im c r a ig m yle
G
o ahead, slurp your soup. It’s not only allowed, it’s encouraged. “That’s the way you eat it,” says chef Aki Urata, the culinary great behind Kinton Ramen. “You taste the soup first, then you eat the noodles. And you slurp.” Urata, who hails from Osaka, Japan, opened his first Kinton Ramen in 2012 on Baldwin Street in Toronto, and in the past five years, the restaurant has grown to seven locations in Toronto and one in Montreal. In January 2017, the first and only — so far — location opened in York Region, at Highway 7 and Commerce Valley West, in Markham. The demand for ramen keeps growing. Ramen is a traditional Japanese dish, popularized over the decades by university students as a cheap, just-add-water meal. But Kinton’s version is anything but the stereotypical package of hard, bland noodles.
York Life July August 2017 | 33
food & drink | In the Kitchen
Five Questions Wi th C h e f Aki Ur a t a
When did you first become interested in cooking? I remember, I was eight years old. My mother was sick and I made a pancake for her — just a regular pancake, lots of butter. That’s when I realized that I liked to be in the kitchen. Who would you say is your favourite chef? I like that guy Emeril Lagasse. I like his way of explaining and I can see his love for food. Powerful for me. I used to watch his cooking show; I’m too busy now.
Unpretentious and affordable, Kinton Ramen is quickly becoming a bustling, popular spot.
The key, Urata says, is the broth, and there are many variations. Kinton offers soup bases made from chicken and pork — each in either spicy, miso, shoyu (soy) or original. A vegetarian option is also available, made with seasoned veggies and deep-fried tofu. Urata’s favourite broth? The spicy garlic pork ramen. “Fresh garlic makes soup delicious and sweet,” he says. Once you’ve selected your broth, it’s time to pick your noodles — thick or thin? Then comes your choice of toppings: egg, corn, bean sprouts, seaweed and even Swiss cheese. And that’s how it’s done. Too hot for a bowl of steaming soup? Cool down with the popular chilled ramen option: noodles, accompaniments and a dipping sauce. Think of it as a soup sans broth. Or try the ice soup, only instead of cubes of ice, you get slushy soup. How’s that for refreshing? If soup isn’t your thing, there’s a tapas menu. Borrowing some favourites from sister restaurant Kinka Izakaya in Toronto, Kinton’s 34 | York Life July August 2017
tapas are like Japanese bar food — morsels of flavourful goodness, perfect for sharing. The ever-popular Ikapiri (ika for squid and piri for spicy) is a calamari/squid dish that is a medley of sticky, sweet, crunchy and spicy. Or try tofu furai, bite-sized fried tofu nuggets topped with green onion and a sweet sauce. There are more adventurous options, too. The Markham location is the only Kinton restaurant to offer tapas in addition to the regular ramen menu — a bonus for York Region diners. With the average price of a bowl of ramen only $12 (less for tapas), Urata admits, “It’s not fine dining, but I believe ramen has the potential to be the new fast food.” Plus, the new location already has a host of loyal customers, some who have frequented it twice a week since the restaurant’s opening. What they get is a venue that is unpretentious, affordable and bustling. And loud. It’s not uncommon to hear chefs and servers yelling out greetings and commands in Japanese. What are they saying? “Ramen is coming!”
What do you think is the most common mistake people make when cooking? I think it’s overcooking — too hot, too much heat. I believe slow cooking is going to be more popular, and not as stressful for the ingredients. For example, chicken: You put it in the oven, [cooking it] slowly; it takes long, but [the chicken’s] more tender, softer and juicier. Taste-wise, slow cooking is better. What is your signature dish? Of course, ramen. Since I was 19, I was a ramen chef. I started in 1995 in Kobe, Japan, while I was a university student. I used to work at a restaurant part time, and then I started working on the street [on a food truck]. When you have pork ramen, I recommend a thick noodle. When you’re having chicken ramen, I recommend you order a thin noodle. What is your favourite thing to order when you dine out? I’m a father with two kids. I usually go out with my family. I like izakaya — Japanesestyle tapas. Drink, eat, talk.
Ikapiri 120 g calamari legs deep-fried wonton chips Spicy Ketchup: 3 tbsp toban djan (chili bean sauce, available at supermarkets) 1Âź tbsp ketchup For Topping: 1 tsp wasabi 1 tsp mayonnaise dried parsley, to taste
Clean calamari and deep-fry — no seasoning required. In a medium-sized bowl, combine toban djan and ketchup. Toss calamari in spicy ketchup sauce. In a small bowl, combine wasabi and mayonnaise. Place a layer of wonton chips on a plate; top with calamari, then drizzle with a thin layer of the wasabi mixture followed by a sprinkle of dried parsley overtop. Makes 2 servings.
York Life July August 2017 | 35
food & drink | Recipes
Summer Pleasures
It’s that time of year when you want to enjoy the delicious tastes of the available fresh produce but don’t want to be cooped up in the kitchen. We’ve got you covered. These three recipes make great picnic treats, luncheon go-tos or even the perfect casual dinner out on the patio. Happy summer! By Julie Miguel / Photography by Michael Rao
36 | York Life July August 2017
Summer Crostini 1 baguette ½ cup goat cheese 1 lb fresh strawberries, cleaned and sliced 20 mint leaves, washed and torn Honey and balsamic glaze, for drizzling (available at supermarket) Cut baguette into ž-inch slices and toast until golden brown. Spread goat cheese on each slice, add a layer of sliced strawberries and torn mint leaves, then drizzle with honey and balsamic glaze. Makes 10 to 12 crostinis.
York Life July August 2017 | 37
food & drink | Recipes
Berry & Coconut Frozen Yogurt Squares Base 2 cups chocolate cookie baking crumbs 2 tbsp sugar 1/3 cup butter, melted Filling 3 ¾ cups full-fat coconut-flavoured yogurt 1 cup sugar ¼ tsp kosher salt Chopped berries (optional) Topping ½ cup sweetened shredded coconut, divided sliced strawberries (or a mix of berries of your choice) Line a 9-inch square metal baking pan with 2 sheets of parchment paper, making sure there is overhang on the sides. In a medium bowl, combine chocolate crumbs and sugar, stir in butter
38 | York Life July August 2017
and massage ingredients together until crumbs are evenly coated with butter. Press evenly into bottom of pan and use the flat side of a cup to press down firmly, making sure base is tightly packed. Place in the freezer while making topping and filling. For topping, in a frying pan set over medium-high heat, toast coconut until lightly golden brown, stirring constantly to avoid over-browning. Let coconut cool on a plate while you prepare yogurt mixture. In a large bowl, whisk together yogurt, sugar and salt until sugar is completely dissolved. Fold in chopped berries, if using. Remove pan from freezer and, using a spatula, spread yogurt spread yogurt mixture in a thick, even layer over cookie crumb base. Top with sliced strawberries (or mix of your choice) and toasted coconut flakes. Freeze for 4 to 5 hours. Using a sharp knife, cut into evenly sized squares. Arrange on a serving platter and let thaw for about 5 minutes for a creamier texture. Makes 10 squares.
Italian Muffaletta Picnic Sandwich 1 large loaf of ciabatta bread 1 cup mixed olives, pitted and chopped ¼ lb soppressata ¼ lb porchetta ¼ lb smoked turkey breast ¼ lb provolone 2 cups arugula ½ cup grainy mustard hot pickled peppers (optional) Slice loaf in half lengthwise. Spoon on olives in a single layer on one side of bread. Layer the same side with soppressata, porchetta, smoked turkey and
provolone; top with arugula. Spread other half with grainy mustard and place on top of layered side. Press down firmly. Wrap entire sandwich in wax paper, then cover tightly in foil. Refrigerate until ready to serve. When ready, slice and serve. Makes 10 servings.
Find more from Julie Miguel at dailytiramisu.com.
Summer Sippers Warmer days and nights go oh so well with crisp white wines and rosés. But that doesn’t mean red-wine drinkers have to change their colours. Some reds, such as KendallJackson Vintner’s Reserve 2014 Cabernet Sauvignon from California, pair deliciously with picnics and barbecues. LCBO Vintages Essentials, $22.95.
York Life July August 2017 | 39
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travel
Horse Play An excited team of five young equestrians is heading to New Zealand to compete in the 2017 Mounted Games U17 World Team Championships this November. Dakota DeJong, Katie McCoy Bridges (both from Newmarket), Alyssa Bogardis (Haliburton), Caitlin Finlay and Leam Maisonneuve (both from Port Perry) will compete against 10 other countries in intense relay races on horseback, using borrowed horses. “We’ve been practising and working hard to deliver the best outcome from this opportunity,” McCoy Bridges says. “We look to represent Canada well all while having a great time.” The team is also looking for financial support to make the journey more affordable. Interested donors can go to gofundme.com/u17-team-canada-mounted-games. You can also follow them on the EMGC Canadian U17 Worlds Team Facebook page.
York Life July August 2017 | 41
travel | Getaway
Marvellous
Moncton This charming Maritime city puts you in perfect proximity to the natural splendours of beautiful New Brunswick By Ja c qu eli ne Ko vacs
42 | York Life July August 2017
Photos courtesy of Tourism New Brunswick
L
ooking for a Canadian vacation destination with activities, dining and accommodations to comfortably suit you and possibly your kids? Then you should look to New Brunswick. Too often dismissed as the “pass-through” province, New Brunswick is home to breathtaking natural wonders, top-notch beaches and a variety of unique dining and shopping experiences. In short, the picturesque province is your gateway to family fun. Here’s the scoop.
Kayaking through the province’s famous Hopewell Rocks is a must.
York Life July August 2017 | 43
travel | Getaway
S T AY For generously sized accommodations, consider the Residence Inn Moncton, part of the Marriott group. Our family of five chillaxed in a suite with two bedrooms, two baths, a living room with a pull-out couch and a full kitchen. We also took advantage of the hotel’s mini-gym and pool, as well as the complimentary buffet breakfast. We also took advantage of being literally steps from the charms of downtown Moncton (see “Eat”). If you’re looking for a tad more proximity to beaches and lobsters — and a pleasant touch of luxury — try nearby Hôtel Shediac. The contemporary, five-star 60-room hotel boasts high-end finishings and top-notch service. We enjoyed a spacious suite with all the comforts of home, only better.
E AT If you’re in the Moncton area, don’t miss Tide & Boar — recently named one of Canada’s top 50 restaurants by Maclean’s magazine. Whether you’re dining inside or out on its generous patio, you can enjoy fresh, local and, of course, seasonal bounty on both your plate and in your glass. If you’re in the mood for some serious Maritime lobster, you’ll want to get booked on Shediac Bay Cruises, where you’ll enjoy the freshest lobster prepared the Acadian way — and dinner “theatre” courtesy of the captain that’s well worth the price of admission. Three delightful (and delicious) hours on the Ambassador whiz by and you’ll come away with a deeper appreciation of the area’s history and, if you’re lucky, the captain will share his secret recipe for his perfectly juicy lobster.
Fill up on fresh, local bounty on the Tide & Boar’s lively patio in downtown Moncton. You’ll need your energy for the area’s beaches and provincial parks. 44 | York Life July August 2017
P L AY Got a family of beach bums? New Brunswick’s beaches boast the warmest ocean water temperatures in North America. But, as our unfortunately chilly experience showed, there’s no accounting for weather. So, it’s a good thing that, should summer be on holidays when you are, there are other natural diversions to enjoy. We kicked off our first day, for example, with a bear-y cool experience: Little, Big Bear Safari, about a half-hour drive from Moncton, brings you as close to gorgeous black bears as safely possible. Watch while charismatic founder Richard Goguen interacts with a dozen or more black bears of all ages, coming and going to the “bear stand” on his property. It’s a uniquely New Brunswick experience. That can also be said in spades for kayaking through the province’s famous Hopewell Rocks. Perhaps the highlight of our trip, experiencing
Hopewell Rocks started early (for teenagers) with all of us getting equipped by the helpful staff at Baymount Outdoor Adventures at 9 a.m. Well worth the whiny hassle, by the way: paddling our way in, around and through the spectacular New Brunswick shoreline is something none of us will forget. That vision was reinforced as we walked the same route mere hours later after the world’s highest tides went out. And, should you feel like a family stroll, New Brunswick will spoil you. We doubled our pleasure by first exploring Fundy National Park and hiking through the stunning Dixon Falls trail (capped off with a lobster taco lunch at Cape Enrage), followed by a challenging trek along fossil beach and taking in the raw and timeless beauty of the landscape — all enhanced by the call of the area’s famous lighthouse. By day’s end, you’ll wonder how anyone could simply pass through this province. York Life July August 2017 | 45
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46 | York Life July August 2017
travel | Smarts
How to
Pack a Suitcase Follow these easy steps and get your gear ready to go in a snap By Doug Wallace 1. Start early. Haul out a suitcase and throw in the seasonal stuff you know you’ll need right away. This is also a good time to discern if anything needs to be mended, dry-cleaned or replaced. Start a list on your phone and add to it as things occur to you, and make another list of stuff you need to buy.
5. Embrace the Power of One. That means one jacket, one suit, one skirt, one pair of blue jeans, one pair of khakis, one swimsuit, etc.
2. Check the facilities on the other end. Is there going to be a washer and dryer at your destination or a laundromat nearby? This can halve the number of clothes you need to take along. Do a big wash several days beforehand and throw all your favourite items into the suitcase.
7. Easy on the shoes. Again with the Power of One. Take only one of everything: one dressy, one casual, one sandal, one runner. Make sure at least one pair is waterproof.
3. Mix and match. Absolutely everything in your luggage needs to go together in some way. Break it down into one colour palette. 4. Go with neutrals. White shirt, black shirt, blue shirt, repeat. Tan pants, black pants. Versatile neutrals can be dressed up with colourful accessories that weigh much less.
6. Embrace the Power of Two. If you’re not going to wear something at least twice, leave it at home.
8. Wear things out. Pack a few items that are on their last legs, then just wear and toss. This makes room in your suitcase for shopping and souvenirs. 9. Keep outerwear simple. Jackets need to be either on your back or made of scrunchable nylon. No bulky sweaters allowed.
10. Halve the toiletries. Pack bathroom items that provide as much double duty as possible — moisturizer with sunscreen, shampoo with conditioner, scented lotion and so on. 11. Dump the heavy stuff. No books or magazines: tablets only. Speaking of which, you don’t need both a laptop and a tablet. 12. Streamline the other electronics. Pack the point-and-shoot, not the SLR, and leave things like travel steamers and coffee makers at home. Bonus Tip: Create a mini drugstore kit. This should include ibuprofen, acetaminophen, sinus congestion medicine, cold/flu tablets, alcohol-based wipes, anti-diarrhea medicine, anti-nausea medicine, an antacid, various sizes of adhesive bandages and throat lozenges. Check with your doctor before taking any medication. Don’t forget your vitamins.
York Life July August 2017 | 47
travel | Vaycay
Wide open beaches, exquisite seafood, flowing wine, secluded boutique hotels —
ESCA the sunny south of Portugal looks on the bright side of life
48 | York Life July August 2017
APE to the
Eastern Algarve By Doug Wallace Photography by Tim Stewart
P
ortugal’s beachified south coastline has long been the country’s summer playground. And while the west side of the Algarve has enjoyed the lion’s share of the tourist trade since the 1970s, the east side, stretching from the central city of Faro to Spain, is far more relaxing and infinitely more cool. This is where the smart Europeans are buying — and renting — their summer properties, and where creative expats are opening boutique hotels and hot restaurants. The sleepiness of the the various towns and empty beaches weeds out those who can’t sit in a chair for more than a few minutes. The common denominator here, for both locals and tourists, is an innate ability to appreciate life. It’s easy to see how this came about. Secluded beaches can stretch for many kilometres with no one else in sight. Centuries-old towns — with narrow walkways, whitewashed markets and village square cafés — are more than quaint. Exquisite mosaic tilework is everywhere you look; ditto for ice cream shops. Traditional saltcod fritters, octopus salad, seafood rice and fresh bread are plentiful, tasty and inexpensive. Each bakery has a different recipe for the ubiquitous pastel de nata, or egg tart, which makes repeat taste tests essential. And the wine is not only incredible, but can be had for as little as €2 a glass. Clearly, these people know how to live. Sightseeing without crowds The hub city of Faro splits the Eastern and Western Algarve. Travellers fly into its small international airport — and then promptly leave town. As a result, Faro’s worthiest spots seldom make it into the guidebooks. There’s a lot of history here, and a visit to the Arco da Vila Interpretation Centre, built within one of the city’s oldest Moorish gates dating from the 11th century, gives visitors the basics. York Life July August 2017 | 49
travel | Vaycay
From there, you can stop at nearby Faro Cathedral, but even more intriguing is the Church of Nossa Senhora do Carmo, noted for its golden interior and the chilling chapel in the rear, its walls and ceilings lined with the skulls and bones of more than 1,000 monks. The town of Olhão, a 20-minute drive east, is where all the cool people live. This busy fishing port has slowly been adopted by artists and creative entrepreneurs over the years, drawn to its grittiness and to the mix of old and new. Boutique hotel developments mix with mom-and-pop restaurants on intricately tiled pedestrian streets. Here, as throughout the Algarve, beautifully renovated buildings border completely derelict properties, either abandoned or waiting for some long-lost cousin to lay claim to them. This juxtaposition creates a sort of romantic, tumbledown-chic that underlines Olhão’s history, connecting past with present. The best of beach-hopping A short ferry ride from Olhão to the marshes south of town will get you to Culatra Island, the first of the sandbar islands that stretch eastward, all the way to the Spanish border and beyond. Once you get a taste for these incredible beaches, you’ll need a daily dose, and there is ample opportunity to beach hop to a different one every day. Take a 15-minute drive a little farther up the coast to Barril Beach on Tavira Island. It’s a dolled-up former tuna fishermen’s camp, reached by walking from the mainland across a pontoon bridge, then hopping on a small train that wends its way through marshes and dunes to the Atlantic Ocean. You will have no trouble finding solitude here: the beach is 11 kilometres long. A cluster of bars and restaurants lends a bit of relief from the surf and sun tanning, and an Instagramworthy anchor graveyard commemorates the region’s fishing history. Keep your camera out for the city of Tavira itself, one of the Eastern Algarve’s most gorgeous spots and a very popular home base for tourists. White stone-tiled streets, worn smooth by centuries of feet, line the narrow pathways, grand boulevards and quaint church squares. Lucky for you, it feels as if there’s a gelato shop every 10 metres. One of the many day trips to take in while you’re in Tavira is the old Moorish fishing village of Cacela Velha, a few minutes farther 50 | York Life July August 2017
Enjoy some top beaches, from Cacela Velha (previous page) to Barrill Beach (above). Don’t miss the Church of Nossa Senhora do Carmo (below), with its chapel lined with the bones and skulls of monks.
east. There’s a great local beach here where bathers walk or wade out to the sandbars, keeping an eye on the time so they don’t get stranded when the tide comes in. There are no public amenities there, but a couple of great restaurants are in the town itself. Keep in mind that all over the Algarve, lunch is sacred, and always served between 1 and 3 (many of the smaller shops close during this time, too). If you try to have lunch later or earlier, you will be met with a shrug. Slip Into Spain By the time you get to the town of Vila Real de Santo Antonio, another fun day trip, you’re at the Guadiana River, with Spain on the other side. Built in less than six months in 1774 as a centre for tuna fishing, it now teems with travellers, the streets lined with comfy cafés
and interesting markets. Steer clear of the pot holders and the beach towels sporting the mug of soccer star Cristiano Ronaldo, and stock up instead on local crafts. Cork home furnishings, ceramic bowls and tiles, terracotta cookware, wool rugs and fine-milled soaps are all perfectly packable for your trip home. When you grow weary of shopping in Vila Real de Santo Antonio, head into Spain for something to eat. Simply jump on the 20-minute ferry and cross the river to the town of Ayamonte for tapas and a glass or two of sangria. Note, though, that there is a one-hour time difference here, and a similar outlook on lunch times. If golf is your passion, tee off at nearby Monte Rei Golf & Country Club, just north of Vila Real, ranked by Golf Digest magazine as the number one course in all of Portugal.
Designed by Jack Nicklaus, it blends in with the landscape, sporting views of the Serra do Caldeirão mountains to the north and the ocean to the south. Before heading back to home base, take a quick side-step into the wee town of Castro Marim to roam through the 12th-century castle ruins. Chances are better than good you will be the only ones there. And because this is the centre of sea salt production in the Eastern Algarve, it’s fitting that there’s an open-air mud bath to wade into at the edge of town. Nestled right in the salt pans, it’s more of a wallow than a bath, but an optimal opportunity to “take the waters.” With all this salt and sand and sitting around, it’s not hard to exhaust yourself doing absolutely nothing. This truly is the best way to appreciate life.
Top: A pretty church on lovely Cacela Velha beach where nesting storks are a common sight. Far left: The freshest fried mackerel can be found close to the source, Olhão Harbour, which readily supplies two local fish markets. Stroll around to take in the area’s character, amply seen in its Moorish houses.
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feature | Cover Story
All the
Right Moves How Nicole Pollock used the discipline of dance to step successfully into the fastpaced world of the event business By David Li | photography By jim craigmyle
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hornhill’s Nicole Pollock was just six years old when she started ballet. “I remember her walking into her first class,” says her mother, Shelley. “She walked over to the ballet barre to follow along, and picked up the movements like she had been doing it her whole life.” But the young girl didn’t take her natural ability for granted. “Nicole would go to school, achieve great grades and spend most of her free time dancing,” says her older sister, Michelle. “At times she danced 20 hours a week. Her dedication and discipline was unbelievable.”
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York Life July August 2017 | 53
feature | Cover Story
Left: Nicole Pollock and her business partner, Jorie Brown, were recently recognized as innovative entrepreneurs at the City Mogul’s fashion show, an annual event to recognize innovators and raise money for charity. Above: Pollock and staff are attracting high-profile clients, such as the NBA All-Star Wade Charity, last held in Toronto.
“I learned to accept and appreciate criticism, because my dance teachers taught me that people tend to be the hardest on whom they feel have the most potential. That advice has shaped me throughout my growth”
That dedication and discipline served Pollock well. Today, the 30-year-old business mogul credits her involvement with dance for building the foundation for her success in the business world. “I learned to accept and appreciate criticism, because my dance teachers taught me that people tend to be the hardest on those whom they feel have the most potential,” Pollock says. “It is that advice that has shaped me throughout my growth, and I now see it in my actions when mentoring talent myself.”
Following her passion Pollock’s growth started to surge after attending York University, where she studied sociology and kinesiology. After graduating, she worked with Magen Boys Entertainment, an 54 | York Life July August 2017
event production and entertainment company, as a talent director and event coordinator, where she would create promotional events to build brand awareness. Even though she was working full time, Pollock didn’t ignore her passion for dance. Instead, she successfully auditioned for a spot on the Toronto Raptors’ dance team, better known as the Dance Pak, in 2009. After two years with the Raptors, she landed a position on the Toronto Argonauts’ cheerleading squad — a job she enjoyed also for two years. But the then 25-year-old was still yearning for more. “After continuing to work in the marketing field and dancing for the Toronto sports franchises, it became clear that I had the ability to fuse my networks of talent, love of entertainment and business into one,” Pollock says. “I teamed up with Jorie Brown, someone who I feel has the same passion, expertise and understanding of the industry, and we started Cotton Candy Event Staffing Inc.,” Pollock says. “Jorie has also danced for the Raptors and Argos and she’s got such a positive energy and is a true partner and a true teammate. The framework we have built our business on is very much like the mentality and structure of a sports franchise, where the team is at the heart of it all.”
Ups and downs Launched in 2014, Cotton Candy Event Staffing is a Toronto-based boutique company specializing in promotional staffing, event management and consulting, and creative concepts. The three-year-old company now boasts more than 40 regular ambassadors, staff members who work as bartenders, promotional models, hospitality staff, costumed street teams, dancers — whatever is needed to help clients promote and enrich their brands. These days, those brands include Canada Goose, Bell Media, LG and other high-end corporations. Although the company has enjoyed success and growth, it has also faced adversity. Last September, for example, Cotton Candy was connected to controversy during the closing event at the Toronto International Film Festival. “TIFF reached out to Cotton Candy to execute their vision, one of them being to put together a cheerleading team to close out the
festival,” Pollock says. “Unfortunately, one guest left feeling that utilizing cheerleaders was an issue of gender inequality. She voiced her dissatisfaction by taking to social media to share a photo along with her negative views on the event.” What came next were countless numbers of interview requests, followed by stories published and aired about the event from various media outlets, including the Toronto Star, the Globe and Mail and CP24. Pollock stresses that the football theme and the cheerleaders were fitting symbols for the closing film, The Edge of Seventeen, a comingof-age comedy-drama set in a high school. “I was there personally and was very proud of the team’s quality, level of engagement and execution,” she says.
Fostering future talent Even though the controversy may have left some with a slightly bitter taste, the Cotton Candy owner remains grateful for the part-
nership with the festival. “I love the energy and buzz surrounding TIFF,” Pollock says, “and I love that Toronto has something that celebrates film and cinema on such a grand stage. It’s also great that it brings in these A-list celebrities.” While TIFF provides a platform to celebrate film and cinema, Pollock is thankful that through her business, she has the platform to mentor those who act as its ambassadors. “My training in dance infused the fundamentals of being confident and disciplined, and having the capacity to handle pressure, which have been extremely valuable in terms of operating a business,” Pollock says. “And these are the same things that I feel I can now pass on.” A promotional staffing role, she adds, is not a full-time career, but rather a stepping stone to learn skills applicable to almost any career. “I’m grateful,“ she says, “to be in a position where I can help prepare these young adults to take on their future dreams.”
The cheerleader costumes worn by Cotton Candy’s staff for the final event of last year’s Toronto International Film Festival were the source of controversy. After one guest took to social media to complain that the outfits were sexist, the story hit the media. Pollock, however, maintains that the costumes suited TIFF’s closing coming-ofage film, The Edge of Seventeen. York Life July August 2017 | 55
feature | Denis Shapovalov
Serving up
his All
Richmond Hill
tennis protégé Denis Shapovalov proves he has the talent and drive to succeed in the game, as well as the resilience to recover from setbacks By David Li
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ince early childhood, Richmond Hill’s Denis Shapovalov has wanted to play tennis. “Basically, my mom was coaching my brother at the time. I was five years old and I was always begging her to let me play,” he recalls. “She gave in and she started working with me, too.” That was the beginning of an incredible journey for the now 18-yearold tennis phenom, one that has seen him win junior Wimbledon and catch the attention of some of the sport’s biggest names. But it all began with his tennis-loving mom. The younger of two sons born to Viktor Shapovalov and Tessa Shapovalova, a former volleyball player and tennis player, respectively, the teen was born when the family was briefly living in Tel Aviv in 1999. Before living in Israel, his parents had moved from the former Soviet Union to the United States. “For a couple years, my mom was coaching in Israel and my dad was coaching there as well,” Shapovalov says. “When I was nine months old, we moved to Canada.” It was here that his love for tennis was born and then nurtured by his mom. “She’s been my coach from age five ’til 13,” he says. “She still helps out a lot and I still go to her for advice.” Since age 13, Shapovalov has also been getting much advice from veteran tennis coach and mentor Adriano Fuorivia, whom his parents recruited. His guidance, coupled with Shapovalov’s six-foot athletic build, big serve, consistent backhand and aggressive style of play, has helped the young player post impressive results. 56 | York Life July August 2017
York Life July August 2017 | 57
“I think Denis can have a very bright future,” Raonic says. “He’s much further along than I was at his age. He has much more capacity than I had at that age. He just needs to put in the work and continue to develop” In September 2015, for example, he teamed up with fellow Canadian Félix AugerAliassime to capture the junior U.S. Open doubles title. Shapovalov followed that up by winning the junior boys Wimbledon crown in June of 2016. A notable number of past junior Wimbledon champions — including Gaels Monfils, Grigor Dimitrov and Roger Federer — have continued that success in their professional careers. After his own junior Wimbledon win, Shapovalov decided to turn professional and was subsequently granted a wild card by Tennis Canada into the Rogers Cup in Toronto. He made the most of the opportunity by upsetting heavily favoured Nick Kyrgios of Australia, then the 18th-ranked professional tennis player in the world. His victory over Kyrgios caught the attention of the tennis world, including Thornhill’s Milos Raonic, Canada’s most successful singles player ever. 58 | York Life July August 2017
“I think Denis can have a very bright future,” Raonic says. “He’s much further along than I was at his age. He has much more capacity than I had at that age. He just needs to put in the work and continue to develop.” To take that next developmental step, Shapovalov hired Team Canada Davis Cup captain Martin Laurendeau as his new coach. But part of any ongoing success will come from his ability to keep his emotions in check. Known as an intense and fierce competitor, Shapovalov was in the spotlight for all the wrong reasons at the Davis Cup in February when, out of frustration, he smacked a tennis ball — albeit by accident — into the face of the chair umpire and was disqualified from the match. “Luckily he was okay, but obviously it was unacceptable behaviour for me,” he says. Laurendeau recognizes his teenage protégé still has a lot to learn, but has the right attitude and the right people around him to steer him in the right direction. “He’s a kid
and he’s got a lot of emotions flowing, so he’s got to learn to keep them under control and learn from this for the future,” Laurendeau says. “But he’s got a great team around him to support him through thick and thin.” Following the embarrassing incident, though, he has proven his ability to bounce back. Earlier this year, on March 19, Shapovalov captured the Drummondville Challenger, becoming the youngest Canadian in history to win a challenger level title. The victory also vaulted him inside the top 200 in the ATP world rankings. Blessed with incredible talent, combined with a tremendous drive and persistence to succeed, Shapovalov understands the challenges he’ll face, but is optimistic about the future. “It’s going to be a long road ahead and there’s going to be ups and downs,” he says. “I’m going to continue to train hard. And when I’m out there, I will always give it my all on every point.”
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Jim Craigmyle
Rosalind Chan and the SugarTiers staff created this cake to mark Canada’s 150th birthday.
feature | Business Profile
S
WEET
uccess
How SugarTiers founder Rosalind Chan stays on top of the baking game By Joann MacDonald
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enowned cake designer and international baking instructor Rosalind Chan wears more hats than just the traditional toque blanche chefs are known for. Chan is co-owner of Markham’s SugarTiers bakery, founder of the International Centre of Cake Artistry in Malaysia and author of Creative Cakes From East to West, a coffeetable book of cakes. She has been featured on TV shows such as In-Law Wedding Wars, Four Weddings Canada and Storage Wars. Wait, Storage Wars? “When the production house called, I said, ‘I think you’ve got the wrong number,’” Chan says. But the producers had it right: They called on Chan to provide expert appraisal of cake-decorating equipment discovered in storage.
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feature | Business Profile
”In the past, cake decorating was something Mom and Grandma would do. It wasn’t considered a career. Your mom would freak out in those days if you said you wanted to be a chef. Even though it was my passion, my mother would never consider it”
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Cake decorating has become more popular since people started tuning in to watch Cake Boss’s Buddy Valastro produce his fanciful confections. But achieving success as a real-life baker isn’t so easy. With the popularity of cake came a flood of home bakers who aren’t weighed down by the overhead of a shop. “I think it opened up the industry to a lot more competition,” Chan says. “People can go to a homemaker for a less expensive cake. Bakeries often don’t last beyond three or four years.” To stay on top of the game, Chan diversifies. Besides creating cakes for special occasions, SugarTiers now holds East meets West high teas. Born in Malaysia, Chan attended university in England. “I took what I knew from England and combined it with Malaysia,” she says. With so many traditional English high teas out there, SugarTiers’ Eastern influence stands apart. It doesn’t hurt that every item served for high tea is made inhouse. “All the pastries are made from scratch, no mixes,” Chan says. “Everything is baked just before you come.” She first introduced the high tea on Groupon and sold 2,000 units. SugarTiers also runs adult fundamental baking and cake-decorating classes. Chan travels to her Kuala Lumpur-based school and retail centre five times a year. “I’m always working with the latest trends, coming up with new classes,” she says. “I change with the times. If you’re not willing to change, you can’t last.” On the bright side, the popularity of cake decorating makes it a career many now deem worthy. “In the past, cake decorating was something Mom and Grandma would do,” she says. “It wasn’t considered a career. Your mom would freak out in those good old days if you said you wanted to be a chef. Even though it was my passion, my mother would never consider it.” As a result, Chan studied business and law, and worked in the corporate world before giving it up more than a decade ago to pursue baking and teaching. Ironically, Chan’s passion for cooking
and baking came from her mother, a beauty therapist by trade. “I come from a very traditional family of great cooks,” Chan says. “My mom took classes when she wasn’t working. She made cakes for birthdays. That took me off in that direction.” Chan kept her day job while studying part time and teaching abroad. She earned a master’s in French pastries from the Ecole Ritz Escoffier in Paris. She also studied baking at Toronto’s George Brown College and has received multiple awards, including International Instructor of the Year from Wilton, USA, and was inducted into the Wilton Hall of Fame. Then, in 2010, Chan opened SugarTiers, with partner Evalin Chong. The shop specializes in custom cakes and 50 flavours of French macarons. In recent years, cake trends have moved from topsy-turvy cakes and cupcake towers to bling-bling cakes studded with jewels to naked, rustic cakes with bare sides and fruit on top. The industry is now trending toward contemporary, fashionable cakes adorned with watercolour paintings. “The trend keeps moving and changing, even with children,” Chan notes. “Pokemon one minute and then a new character. You have to be very flexible in this career.” SugarTiers has produced every type of cake, from the basic slab to more fantastic creations. “We do everything you see on TV,” Chan says. “If you can dream it, we can create it.” One customer asked Chan to duplicate her husband’s Technics turntable in cake form. While a basic cake costs about $65, a special creation like the turntable is closer to $1,000. With two loves, cooking and gardening, Chan most enjoys creating sugar-paste flowers for cake decorating. She pulls real flowers apart to study them. As for a sweet tooth, Chan admits she doesn’t actually eat her own cakes and pastries — but only tastes for texture and quality, spitting the baked good out. “When you work in a chocolate factory,” she says, “you don’t eat chocolate.”
in the crowd | Hand in Hand Gala
h and in h and G ala People from all over York Region gathered at Copper Creek in Kleinburg this past May to support Cedar Centre, a non-profit charitable organization that has been dedicated to eliminating childhood trauma for 30 years P h o to graph y b y Nao m i Hiltz
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Christine Toth, Brian Watts, Tony Segreti (advertising and marketing consultant), Meddie Rostek (account executive) (all Metroland Media) and Ryan Boyle (volunteer)
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Beth Egan (Egan Family Foundation), Simon Prigmore and Seaneen Lupier (Bausch + Lomb)
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Tahirah Simmons and Kerrie Kortis (both
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Cedar Centre) 4.
Tina Recchiuti (volunteer), Jonie Falbo (multimedia marketing specialist) and Silvana DiGiovanni (volunteer) (all Metroland Media)
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Anne Beswick (gala co-chair) and Mike Agard (account manager, bb Blanc)
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Mike Roy-Diclemente (department head,
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York Region District School Board), Tara Roy-Diclemente (councillor for East Gwillimbury), Brad Rogers (president, Groundswell Urban Planners), Joanne Barnett (vice-president, Kerbel Group), Virginia Hackson (Mayor of East Gwillimbury) and Joe Micheli 7.
Alicia Simmons, Gail Coldwells and
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Lidia Muggleton 8.
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Heather Hurst (speaker) and Alison Peck (executive director, Cedar Centre)
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Tom Mrakas (Aurora town councillor), Brian North (Brian North Consulting Services) and Steve Hinder (director, Stronach Group)
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Louie Spedaliere, Brian Johns, Mariangela Johns and Maria Ciarlandini (all Vince’s Market)
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Rob Weir (organizer) and Chante Weir (volunteer)
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David Moore and Mary Moore (guests with Khamp Media)
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Mara Sepe (advertising manager, Metroland Media), Erin Smyth (York Region Media Group), Lauren Smyth (advertising, Metroland Media) and Courtney Atherton (York Region Media Group)
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in the crowd | Community Character Awards
community c h a r acte r awa r ds The Richmond Hill Centre for the Performing Arts recently hosted the 11th annual York Region Community Character Awards. Winners came from all age groups and a special remembrance was made for the late Don Cousens, former mayor of Markham, who helped establish the awards P ho to graph y b y Nao m i Hiltz 1. Catherine May (nominee) and Kathleen Lacroix (nominator) 2. Ralph Quirino and Lynda Quirino (nominee) 3. Genevieve Huta and Lois Henderson (nominee) 4. Peter Shin (chief operating officer, Galleria Supermarket), Jimmy Moon, Bob Bak
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(founder and executive director, Korean Community Centre for Multiculturalism, and nominee) and Hyosik Shim 5. Liat Waisenberg and Nofar Waisenberg (nominee) 6. Kathy Proudfoot (nominee), Ian Proudfoot (York Region Community Character Champion honouree), Neila Poscente (nominee) and Gene Cerenzia 7. Oksana Majaski, Yasmin Mawani and Agnus Manasan (all nominees) 8. Don Smart and Charlotte Smart (nominee) 9. Nancy Di Nardo (superintendent of education, York Region District School Board) and Mattia Trinier (nominee) 10. Gino Rosati (local and regional councillor, City of Vaughan) and Eric Jolliffe (chief of police, York Region) 11. Todd and Cheryl Telford (nominees) 12. Helen MacDonald and Jamie MacDonald (nominees) 13. Tim Jones (founder, Character Community Awards) and Tom Muench (councillor
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Ward 2, Richmond Hill) 14. Norbert Koehl and Connie Mason (nominees) 15. Madeline Cuadra (Markham Stouffville Hospital Foundation), Shameeza James, Michael James (nominee) and Andrew James
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in the crowd | Markham-Stouffville Hospital Gala
ma r k h am stou f f ville h ospital gala Markham Stouffville Hospital supporters rocked the 1970s recently to raise funds for the hospital’s interventional radiology program. The glitzy Disco Ball included a cocktail reception, dinner, live and silent auctions and, of course, dancing P h o to graph y b y Nao m i Hiltz
1. Suzette Strong (CEO) and Anita Mah (senior development officer) (both Markham Stouffville Hospital Foundation) 2. Jo-anne Marr (president and CEO) Suzette Strong (CEO) (both Markham Stouffville Hospital Foundation) 3. Peter Branov (bank manager) and Susie Spirkoski (branch manager) (both Scotiabank)
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4. Carole Nelles (president and CEO, Nelles Group), Edward Nelles (executive director, Whitchurch-Stouffville Chamber of Commerce) and Elaine Bernard (senior development officer, Markham Stouffville Hospital Foundation) 5. Anita Amos and Laura Amos 6. Anika Opara and Richard Opara (director, planning & business intelligence, Markham Stouffville Hospital) 7. April Che (business adviser) and Corrine Long (manager) (both Scotiabank) 8. Vince Forrestall (CEO, PeopleToGo), Donna Forrestall, Marie McLennan and Dr. Mike McLennan (Markham Stouffville Hospital) 9. Sherry Adams (chief human resources officer) and Barb Steed (executive VP, clinical programs and chief nursing executive) (both
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Markham Stouffville Hospital) 10. Dr. Abida Usman (family physician) and Khalid Usman (former chair, Markham Stouffville Hospital) 11. Amy Tjen and Lena Demarco (both Bell Canada) 12. Darlene Shaw (United Soils) and Paul Shaw (Angus Glen Golf Club) 13. Stephen Siu (president, Yee Hong Foundation),
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Laura Wong, Rebecca Wang and Kenny Wan (board of directors, Markham Stouffville Hospital Foundation) 14. Jack Heath (deputy mayor, City of Markham) and Bill O’Donnell (former Markham politician) 15. Jennifer Lynde, Nadia Lynde, Mandy Graham and Shelley Hoeg (all Lynde Institute of Dermatology)
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bruce’s Mill, stouffville Since 1961, this 108-hectare conservation area has been a venue for fun, healthy activities for the whole family — a maple syrup festival, soccer, baseball, hiking, picnics and treetop trek, including this charming village for little ones. Launched in June 2014, the trek offers five aerial courses made of aerial ropes and a zip line for those ages nine and over. For those who prefer to be closer to the ground, Bruce’s Mill also has a BMX bike track (the only one in York Region) as well as a driving range. Lots of reasons to put this natural attraction at the fore of your weekend plans.
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Photo by Jim Craigmyle
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