York Life Vaughan July/August 2017

York Life VAUGHAN

SUMMER SPECIAL! • easy recipes • local beer & wine • vacation tips • home decor ideas

REEL VISIONARIES Vaughan International Film Festival founders Mark Pagliaroli and Antonio Ienco share their success story

York Life July August 2017 | 1

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contents J U LY / A U G U S T 2 0 1 7

in every issue 8

Living well News, tips and fun facts

64 In the crowd

• The Vaughan International

27 budding artist Five steps to making your own

floral arrangements

29 powder up!

Take your guest washroom

Film Festival (p. 64)

• Inspiring Women

Garden Party (p. 65)

Food & drink

from drab to fab

66 like a local Kortright Centre, Vaughan

32 drinking in

york region A roundup of top local

hEALTH

16 summer checklist

Must-haves for outdoor living

36 in the kitchen with...

Villagio Ristorante, Kleinburg

18 Gold Rush Tips for the perfect fake tan

38 Summer Pleasures Three simply delicious

vineyards and breweries

recipes

HOME 22 the art of design

Designer Linda Mazur tackled

a project in reverse — with stunning results

Cover photo: Naomi Hiltz

Find the recipe on page 38!

4 | York Life July August 2017

Travel 44 Marvellous Moncton

This charming Maritime city

48 how to pack a suitcase Get your gear ready in a snap

puts you in perfect proximity to the delights of New Brunswick

50 escape to the

eastern algarve The sunny side of Portugal

looks on the bright side of life

FEATURES 54 reel visionaries

Two local filmmakers are

shining the international spotlight on Vaughan

58 Baker’s man

A passion for baking becomes a burgeoning local business

61 serving up his all Tennis protégé Denis

Shapovalov and the drive to succeed

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 38.

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 15. Consider, too, bringing the outside in. Our guide to DIY floral arranging (page 27) shows you how to do just that.

Looking for inspiration of another kind? Read about how Antonio Ienco and Mark Pagliaroli, the impressive duo on our cover, created the Vaughan International Film Festival and brought the world of short films to York Region. Their remarkable story starts on page 54.

Happy summer!

copy editor Deanna Dority Contributors Liz Bruckner, Jim Craigmyle, Naomi Hiltz, Sue Kanhai, Joann MacDonald, Leslee Mason, Julie Miguel, Rachel Naud, Andrea Karr, Doug Wallace, Tracy Smith Advertising Director Amanda Smug Advertising Manager Tanya Pacheco Advertising Sales Dawn Chaykowsky, Joseph Montagnese, Madelaine Rostek, Tony Segreti, Howie Taylor Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Brenda Boon, Nick Bornino, Geoff Thibodeau, LuAnne Turner Director of Business Administration Phil Sheehan Director of Distribution Mike Banville

Jacqueline Kovacs

Three Things I Love From This Issue:

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

York Life 580B Steven Ct., P.O. Box 236, Newmarket, ON L3Y 4X1 905-853-8888

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6 | York Life July August 2017

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York Life July August 2017 | 7

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.

8 | York Life July August 2017

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.”

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York Life July August 2017 | 9

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.

10 | 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 | 11

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

12 | 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 | 13

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

14 | 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 | 15

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-

16 | 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 | 17

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

18 | 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 | 19

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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 | 21

home | House Tour

THE ART

OF DESIGN Interior designer Linda Mazur tackled a project in reverse — with stunning results

by Sue Kanhai Photography by Stephani Buchman

W

hen it comes to interior design, usually the space comes first, followed by the art and furniture. But that order of operations was switched up recently for Newmarket-based interior designer Linda Mazur.

These particular clients travel often to Europe for business and had also spent time living abroad. With all of that travel, the couple had amassed a number of paintings by such up-and-coming Ukrainian artists as Alexander Roitburd and Anatoliy Kryvolap. They bought a mid-century Vaughan home with the hope it would highlight their acquisitions.

“It’s not something you get to do all the time, so when you have the opportunity, it’s great,” Mazur says. “It does pose its own challenges, though. In a way, it’s reverse design, because you’re working with the accessories first.”

22 | York Life July August 2017

York Life July August 2017 | 23

home | House Tour But the house itself helped ease that challenge. Mazur has an affinity for mid-century modern, as do her clients, who already owned a few pieces of furniture that suit the era. Add that the house is both a side- and back-split, with five levels in total — a configuration that lends itself well to showcasing larger pieces of art — and the project became a dream come true for Mazur.

“It was a house that kind of spoke to me,” she says. She immediately saw the potential, despite some questionable panelling and the fact that the house looked as if it hadn’t been touched since the 1960s. “It was just gnarly when we walked in.”

The setting was also ideal — a gorgeous ravine lot with mature trees and landscaping.

In fact, there was so much privacy there was no need for window treatments.

The home’s greatest feature, however, is the art, though accommodating some pieces also proved a bit of a challenge. In her plan, Mazur had strategically designed many of the rooms around the art. A couple of walls needed to be taken down, and art placement dictated the positioning of the lighting, including a skylight upstairs. “With a house like this,” she says, “you just want tons of light coming in.”

The couple entertains a lot and wanted a chef ’s kitchen. Unlike most clients who ask to open everything up, they preferred to shut the space off visually, to be able to sit down to dinner with their guests and not see the kitchen.

Repositioning a few doorways did the trick.

Although her business, Linda Mazur Design Group, does work all over York Region and beyond, Mazur admits she has a soft spot for this particular house. “It’s exceptional,” she says, “and so conducive to entertaining. It has a lot to offer.”

Top: “This was a find. It was upstairs in the hallway and we just repurposed it,” Linda Mazur says of the étagère. It was also the catalyst for bringing in a hand-wired bronze metallic finish.

Left: The full pantry wall accommodates a lot. The island seats three or four and contains valuable hidden storage space. “There are a lot of ways you can really adapt a kitchen,” Mazur says, “minimizing the volume of upper cabinets that you use [for example]. It opens it up beautifully and allows you to do things like have large picture windows. You just have to rethink your space a little bit.”

24 | York Life July August 2017

Top: On the other side of the two-sided fireplace is a stylish home office, featuring a rose chaise lounge and walkout to the backyard. Above: To add more dimension and interest, Mazur used three finishes of the same door: cream gloss, wood grain and a hand-wired burnished bronze metallic. Simple slab cabinet doors without heavy mouldings makes them typical of the era.

York Life July August 2017 | 25

Top Left: A few steps down from the kitchen is a huge sunken family room, featuring a two-sided fireplace, a cream suede sectional and two big, brassy gold canvases, around which the room was built. “The different shades of gold, patterns and textures — it’s got an elegance, but it’s still casual at the same time,” Mazur says. “I love that tone-on-tone, monochromatic look.”

Above: The homeowners’ daughter is away at school in England, but has this gorgeous bedroom to return to. “You get some pattern play in there and there’s a bit of texture,” Mazur says. “It has a nice funky casualness to it.” The purple accent wall makes a great statement. Bottom left: The sleek bathroom features a floating vanity that brings in a grounding touch of wood.

26 | York Life July August 2017

home | Decor

Budding Artist You’re 5 steps away from creating a beautiful bouquet

By Leslee Mason

York Life July August 2017 | 27

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.

28 | 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 | 29

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.

30 | 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 | 31

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

32 | York Life July August 2017

York Life July August 2017 | 33

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.

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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.

food & drink | In the Kitchen

In the kitchen with…

Villaggio Ristorante

By SUE KA N H aI pho tography b y j im c r a ig m y l e

This upscale Kleinburg restaurant delivers top-notch Italian dishes with a generous side of feel-at-home friendliness

V

illaggio Ristorante in the picturesque village of Kleinburg is modern and upscale, a family restaurant that focuses on fine dining. Owned by the Barbiere family, it’s the kind of place where everyone feels at home.

“The Italian kitchen is always the best, for me,” says head chef Matteo Napoleoni. “You can actually taste if the chef is Italian by the real, authentic flavours.”

Napoleoni often visits tables to check in, chat and find out what diners think of the food. It’s a service-oriented mindset he learned from the Barbieres. “The owners always try to make our clients happy and do the York Life July August 2017 | 35

Inside, the restaurant is light, modern and very sleek best they can for them,” he says.

Executive chef Tony Barbiere started Villaggio Ristorante in 2004, his second successful enterprise after running Il Molinaro in Mississauga for many years. A true family business, Villaggio is owned by Barbiere’s four children, Anthony, Sabina, Aradena and Ramona, and several staff members are cousins. Napoleoni, though not related, is a natural fit. “Actually, I can say I’m another son here,” he says.

The restaurant recently underwent a renovation and features sleek, modern decor, a striking long, white marble bar, a glass-

encased wine collection, floor-to-ceiling blacktrimmed windows all around and an open kitchen. Napoleoni, for one, is a fan of the open kitchen and loves having spectators. He had worked in them in Italy for years. He feels that clients like being able to see what’s going on, how dishes come together.

What clients see now changes regularly, as Villaggio started offering seasonal menus since its reopening. “They’re all new dishes based on the products that are in season,” Napoleoni says. When it comes to devising new menu offerings, the head chef favours a collaborative approach in the kitchen. New recipes

Fiv e Quest i ons When did you first become interested in cooking?

When I was eight years old. I was home alone with my sister and I was taking care of her. I started to cook and I just fell in love with it and became passionate about cooking.

Who would you say is your favourite chef?

Gualtiero Marchesi — he’s one of the best chefs right now in Italy. He actually has a school in Parma; it’s called ALMA, the International School of Italian Cuisine.

It’s one of the best chef ’s schools. I wish to go there one day. You never know…

What do you think is the most common mistake people make when cooking?

When you cook, the most important thing is to cook with your heart, first thing.

Home cooks don’t always think the same way a restaurant would. They might cut all their different ingredients on the same cutting board. They might not have the

36 | York Life July August 2017

are discussed with his sous chef and the other cooks, for everyone’s input and ideas.

Even with new offerings regularly available, diners can always find their favourite pastas, whether gnocchi, pappardelle, agnolotti, casarecce or fettuccine. Other hearty mains include rack of lamb with a rosemary Dijon mustard crust, sautéed veal, pan-seared chicken, veal filet mignon medallions, grilled whole fish and risotto.

Whether you choose traditional or on trend, dining at Villaggio is an upscale experience with a friendly delivery.

With C hef M atteo Napoleoni

techniques that can make things easier.

Also, you should never cook when you are feeling under pressure. You will start to make mistakes.

What is your signature dish?

I’m from Rome, so I like to make a dish that’s basic: fish. My most famous dish here that people always ask for is the spaghetti carbonara, which I am going to make today.

What’s your favourite thing to order when you dine out?

I’m very open-minded. I always like to try everything. I like to go to fine dining restaurants. My dream is always to try Michelin-star restaurants and see the technique, how things are cooked and how the food tastes. I like to try dishes that take hours and hours to be done in the correct way and that use different techniques. When you eat it, you say, “Wow.” That’s the best.

food & drink | In the Kitchen

Spaghetti alla Carbonara The name of this recipe is derived from carbonaro, the Italian word for “charcoal burner,” says Napoleoni. First made as a hearty meal for Italian charcoal workers, it is an urban dish from Rome.

You’ll need: 120 g fresh spaghetti pasta (if using store-bought, follow package directions for first step) 1 tbsp olive oil 100 g pancetta, cut into 1-inch-long pieces 1 egg egg yolk 1 50 g finely grated Parmesan cheese freshly ground black pepper fresh radish microgreens, for garnish

Cook pasta in a large saucepan of boiling salted water for 2 to 3 minutes or until tender. Drain.

Return to pan.

Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta. Cook for 4 minutes or until crisp.

Whisk egg, egg yolk and Parmesan in a bowl; season with pepper.

Add bacon and egg mixture to pasta. Cook, tossing continuously, over low heat for 1 minute or until combined. Top with microgreens and serve.

Makes 1 serving.

York Life July August 2017 | 37

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

38 | 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 | 39

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

40 | 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 | 41

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.

42 | York Life July August 2017

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travel | Getaway

Marvellous

Moncton This charming Maritime city puts you in perfect proximity to the natural splendours of beautiful New Brunswick

By Ja c q ue li ne Ko vacs

44 | 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 | 45

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.

46 | 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.

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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.

48 | York Life July August 2017

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.

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York Life July August 2017 | 49

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

50 | 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 | 51

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 52 | 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.

York Life July August 2017 | 53

feature | Cover Story

54 | York Life July August 2017

REEL VISIONARIES How two local filmmakers are shining the international short-film spotlight on Vaughan

By Kasie Savage | photography by Naomi Hiltz

C

amera flashes set off a cascade of sparkle against glittery gowns and freshly polished wing-tip shoes. Limos line the street outside the Terrace, while the red carpet bustles with some of the film industry’s most creative and innovative, from big-name executives to directors and actors. The stage has been set. This is the awards evening at one of the most hotly anticipated international film festivals — and it’s right here in Vaughan.

But let’s rewind the tape on this a bit and start at the beginning.

York Life July August 2017 | 55

feature | Cover Story

56 | York Life July August 2017

“Short films by nature have to be incredibly creative stories, because they have to be told in 20 minutes or less”

Local filmmakers and business partners Mark Pagliaroli and Antonio Ienco, both 31, are the founders of the Vaughan International Film Festival, or VFF, as it’s commonly known. Back in 2013, they saw a huge gap in the traditional film festival circuit: fulllength feature films have always dominated the industry and receive the bulk of press, but what about short films? After all, some of Hollywood’s biggest names in film — George Lucas, Tim Burton and Sophia Coppola, to name a few — got noticed because of the short films they created and shopped to industry executives. It’s almost an unwritten rule that to develop your filmmaking chops in the industry, you have to first master the art of the short, which essentially becomes a filmmaker’s calling card.

“Creativity is stifled when it’s all about putting butts in seats with the aim to create blockbusters,” Ienco says. “Short films by nature have to be incredibly creative stories, because they have to be told in 20 minutes or less.” From this insight, the VFF was born.

Since its inception five years ago, the festival has exploded in size and mandate, which is to showcase and celebrate the best in short films from Canada and around the world. This past May, VFF ran for four days and offered movie lovers and aspiring filmmakers the chance to screen nominated shorts, take part in workshops and pitch ideas to industry execs. The festival culminated in a lavish awards night hosted by broadcaster Left: Scenes from the Vaughan International Film Festival Gala, held at the Terrace in Vaughan. At the centre of it all, founders Mark Pagliaroli and Antonio Ienco flank VFF executive director Sandra Piccolo.

Notable guests include actress Amy Jo Johnson (top left), Julia Suppa of Rogers TV (top right), broadcaster Suhana Meharchand (second from top right), Canadian actor Enrico Colantoni, ET Canada’s Nicole Servinis and Michael Morrone (bottom centre) and singer Divine Brown (bottom left).

Suhana Meharchand, with glitzy musical performances by Divine Brown.

Internationally and at home, makers of shorts have begun to set their professional sights on the VFF as one of the world’s leading short-film festivals. Since 2013, Pagliaroli and Ienco, along with the judges, have screened more than 700 submissions from 40-plus countries.

What makes the VFF even more remarkable, however, is its commitment to community. The festival is not merely a venue for displaying the art and skill of short-film production, it’s also a not-forprofit organization that aims to support and further arts education through scholarships and bursaries for young filmmakers, students and educational institutions in Vaughan. This year, they received more than 70 student film submissions from high schools across the region. At stake: financial support. To date, over $23,000 has been awarded to young filmmakers and high schools in the area to support their arts and film programs.

And what of the co-founders’ own shortfilm aspirations? “With the number of submissions we have every year, we see some incredible content that inspires us to want to do our own productions,” Pagliaroli says.

“We’re always talking about ideas, but to bring that to fruition? Let’s just say it’ll have to be placed on the back burner for now.” The VFF, they admit, has become a year-long passion project for them. Plus, they are just two years shy of their ultimate goal: to become an Academy Awards short-film qualifying festival.

And as anyone in the film industry knows, when it comes to a story, everyone loves a happy ending!

The Short of It • Blockbuster directors Sophia Coppola, Tim Burton and George Lucas all got their big break in Hollywood after receiving critical acclaim producing short films.

• Award-winning producer and actress Amy Jo Johnson (Flashpoint, Felicity) will be premiering her greatly anticipated first full-length feature film, The Space Between, in partnership with the Vaughan International Film Festival (VFF), in August at the Richmond Hill Centre for the Performing Arts. She has previously produced two short films.

• Canadian actor Enrico Colantoni received the 2017 Independent Leadership Award at this year’s VFF. • In 2017, the VFF received more than 700 film submissions from over 40 countries.

• Winners at the VFF receive a Golden Reel Award, while student filmmakers vie for scholarships and bursaries.

• More than 750 people attended the 2017 VFF, held at the Terrace in Vaughan.

• Founders Mark Pagliaroli and Antonio Ienco co-own Reel Film Pictures, a production company that focuses on commercial work.

For more information on the VFF, visit vaughanfilmfestival.com.

York Life July August 2017 | 57

58 | York Life July August 2017

feature | Business Profile

Baker’s Man Fabrizio Lo Iacono is turning his passion for baking into a burgeoning Vaughan business while nourishing the next generation of food enthusiasts

By Joann MacDonald

M

ost of us remember filling out those career aptitude tests in high school. But how many of us actually navigated our careers by the results? Fabrizio Lo Iacono took his vocational assessment to heart. When a test suggested he’d be a good fit in a creative environment, perhaps as a cook, his teachers at Dante Alighieri Academy in Toronto found him a co-op position at Scaramouche, a high-end French restaurant in the city.

“My passion for food and creating grew quickly,” he says. Three months working at a restaurant in Italy in 2000 only added fuel to his foodie fire. But these days, Lo Iacono is

firmly focused on the world of baking. And as the owner of Fabulous Cakes and Confections, a cake and pastry shop in Woodbridge, and as a baking instructor at Centennial College, he also now provides inspiration and education for a new generation of culinary enthusiasts hoping to make a start in the industry.

“I love it. I have the opportunity to give back what I’ve learned over 18 to 20 years of being in the culinary field,” he says.

“Without knowing it, as I ran my shop I was always teaching in one way or another, so I felt it would be a great fit.”

Lo Iacono started Fabulous Cakes and York Life July August 2017 | 59

feature | Business Profile Confections as a part-time venture in 2005 at the age of 25, when he created a full kitchen — complete with a walk-in cooler — in his parents’ basement. “I opened up Fabulous Cakes because I loved creating beautiful wedding cakes,” he says. “The artistic nature of this business really pulled me in. It also gives you a little more flexibility with regards to hours.” The business was operating full time, with two employees, just two years later. “The plan was to always make it bigger.” In 2012, the going concern moved into its current location with four employees.

Fabulous Cakes and Confections offers custom-designed cakes for any occasion, several varieties of cupcakes, iced cookies, cannoli and macarons. The shop’s main focus, though, is wedding cake design, with gorgeous layered cakes stacked as high as you desire.

If he had his druthers, Lo Iacono would make modern, clean-lined wedding cakes.

“I also love incorporating floral details,” he says, “and something new this year are very colourful, almost abstract, painting-like cakes.” To create just the right cake for each event, he gathers as many details as possible — number of guests, venue, colour scheme,

“Without knowing it, as I ran my shop I was always teaching in one way or another, so I felt it would be a great fit” style of bridal dress — whatever helps to ensure the cake is perfect for the customer.

It’s an approach that has proven successful, and Lo Iacono is enjoying watching his business grow. But the path to success

hasn’t been without bumps. “Running any business has its challenges, but I’d say the most challenging has been finding the right fit in a staff member,” he says. “Not everyone has the same passion and drive as I had when I started. What I realized only a few years ago was that I needed to see the job from the outside looking in. New hires were intimidated by me, so I took a different approach. I treat my staff like family and sit with them one-on-one to better understand their strengths.”

While his own strength clearly lies in creative baking, Lo Iacono confesses that he himself is not a big fan of sweets. “I don’t love cake,” he says with a laugh. “I much more enjoy salty foods. However, I’ve immersed myself in this sweet world because I love the art, history and flavour combinations that can be worked with. I find it’s also more challenging to make a delicious sweet product. It’s all about the balance of ingredients — and I love it.”

Tips for Newbie Bakers Want to make a career of cakes? Fabrizio Lo Iacono, owner of Fabulous Cakes and Confections and baking instructor at Centennial College, offers this advice.

1. Love what you do.

2. Take courses and get as much knowledge as you can.

3. View other people’s work to get inspired.

4. Do not sell yourself short. Many new cake decorators

love creating but have no idea how to price their product.

Understand the price of product plus your labour.

5. Take care of your staff and your customers. They are the ones

keeping you in business.

60 | York Life July August 2017

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

S

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.

York Life July August 2017 | 61

“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.

62 | 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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Giving Back

to the Community As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.

York Life July August 2017 | 63

in the crowd | Vaughan Film Festival

VAUGHAN F ilm festival The 5th annual Vaughan International Film Festival kicked off with screenings of student and foreign short films, all on view at Cineplex Cinemas Vaughan. It was a great opportunity for budding filmmakers to mingle with professionals from Canada and abroad ph o to s b y Naom i Hiltz

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Erica Lombardo and Eliana Masellis (The Lies They Told, Father Bressani C.H.S.)

2.

Katerina Beros and Alessia Zoffranieri (Perfect Two, Father Bressani C.H.S.)

3.

Shaun Savard and Liz Schwartz (The Visit)

4.

Robert Danninger (Owner, Daro Flooring Constructions Inc.) and Nadia Danninger

5.

Michele Dell’Aquila, Katheryne Blaho and Martina De-Lorenzi (The Countdown, St. Elizabeth C.H.S)

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Corey Sevier (director, Haley) and Kate Pragnell (writer/producer, Haley)

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Marisa Maniezzo and Megan Maniezzo (The Cabin, St. Michael C.S.S.)

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Antonio Ienco (co-founder, Vaughan International Film Festival), Tom McCarthy Jr. (executive VP, Post Production Facilities, Sony Pictures Studios), Roxanne McCarthy and Sandra Piccolo (executive director, Vaughan International Film Festival)

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Wilson Chan (festival judge)

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10. Sandra Piccolo 11. Anthony Isgro (Plant Boy, Father Bressani C.H.S.) 12. Romina Schwedler (director, The Visit) 9

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13. Kate Allsebrook (Adventures of a Stick Man, St. Edmund Campion S.S.) 14. Ray Nicolini and Anne-Marie Nicolini (sponsors, Lake Wilcox Brewery) 15. Megan Heughan, Jenn D’Urzo, Lidia Castellano (festival volunteers) and Adriano Volpentesta

13 64 | York Life July August 2017

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in the crowd | Inspiring Women

inspi r ing women The stunning Vaughan home of Milena Calabro was the glamorous setting for Mackenzie Health Foundation’s Inspiring Women Garden Party, to raise awareness about and support for the foundation’s “Exceptional Care Belongs Here” campaign P h o t o graph y b y Nao m i Hiltz

1. Tammy Bucci (senior major gifts officer), Ingrid Perry (president & CEO) and Lee Zanetti (board member) (all Mackenzie Health Foundation) 2. Luci Anderson (director, campaigns, Mackenzie Health Foundation) and Milena Calabro (event hostess) 3. Franca Morini (volunteer, Mackenzie Health Foundation), Cathy Bitonte, Anna Piacente, Vicky Iannello and Milena Calabro

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4. Andrea Lioumanis, Angie Gulizia (volunteer, Mackenzie Health Foundation), Cristina Settino and Lori Marrone 5. Giovanna Italiano and Jana Italiano 6. Rosella Di Pede, Laura Moscone and Patricia Chiaino 7. Romina Monaco (writer) and Elisa DeCarolis (operations & administration, Mackenzie Health Foundation) 8. Ellie Basile (VP, carrier services, Group of Gold Line) & Marcy Shal (carrier relations manager, Gold Line Telemanagement Inc.) 9. Lee Zanetti (board member, Mackenzie Health Foundation), Sandra DeMaria (co-chair of the 2016 Mackenzie Health Foundation Gala), Deanna Sgro-Natale (VP corporate services, Affinity_Global and volunteer, Mackenzie Health), Rina Pillitteri (regional VP, Vaughan

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RBC and vice-chair, Mackenzie Health Foundation Board) and Romina Monaco (writer) 10. Lorie Sansone (owner, Canada’s Bridal Show) and Silvana Paura 11. Lisa Nudo, Carmen Lago and Sandra Piccolo (executive director, Vaughan International Film Festival) 12. Sandra Cusati, Simona Rasile and Rosa Rasile

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13. Gianfranca Antonucci and Gianna Antonucci 14. Councillor Rosanna DeFrancesca (councillor, Ward 3, City of Vaughan), Rina Pillitteri (regional VP, Vaughan, RBC and vice-chair, Mackenzie Health Foundation Board), Joanne Razzolini (senior account manager, RBC) and Linda Gross 15. Rosanne Manchisi (owner, Arti & Mestieri and Ragazzi)

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Kortright centre, Vaughan If you’re looking to get into the thick of nature, it’s hard to beat the Kortright Centre of Conservation. Since its opening in 1979, the 555-acre conservation area has hosted hundreds of explorers, young and old, who make their way along the myriad trails, learn more about their world through one of the centre’s educational programs or enjoy a seasonal festival, like the honey harvest in September. A naturally romantic spot, you can even throw an eco-friendly wedding on its bucolic grounds.

66 | York Life July August 2017

Photo courtesy of the McMichael Canadian Art Collection

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