GoodLife Barrie March/April 2015

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Publisher Ian Proudfoot Regional General Manager Simcoe - York Shaun Sauve Editors Lori Martin Elise Allain Advertising Manager Kim Harrison Director of Production Kent Feagan Graphic Design Nick Bornino LuAnne Turner Jennifer Dallman Advertising Representatives Angelika Crisp Debbie Booth Christine Murray Mary March Stacy Rand Stacey MacDonald Debbie Halikas Carolyn Brayiannis Shannon Dunlop Vic Dellamora Sue Hammond Photography Contributions Ellie Kistemaker Bart Card Stan Howe Mike Guilbault Photography Louise Ferguson Editorial Contributions Katherine Elphick Patti Vipond Bart Card Leigh Blenkhorn Gordon Stimmell Laurie Watt

21 Patterson Road, Barrie, ON L4N 7W6 Phone: 705-726-0573 for advertising inquiries please email goodlife@simcoe.com or call 705-726-0573 ext. 250 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

Jason Teal, Senior Director & Regional Manager

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Statements opinions and point of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or GoodLife. GoodLife Barrie edition is published six times per year: January/February, March/April, May/June, July/August, September/October, November/December (Holiday Edition) For further information regarding all our products we invite you to call us at 705-726-0573

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contents 12

51 12 Handcrafted Masterpiece Coming Home 23 Chalet Update 33 In the Kitchen 43 Enjoying Sunday Brunch 51 Tapping for Liquid Gold 59 A Bespoke jewel in Oro-Medonte.

Before and after condo renovation which gave one local couple their forever home.

A modern take on the traditional chalet is the perfect space for modern living.

Jessi Rae Fournier And Bekki Martin of Jâ&#x20AC;&#x2122;adore.

Best brunch recipes from around Simcoe County.

Ideal maple syrup conditions in our region.

6 | GoodLife Barrie Edition - March April 2015 â&#x2013;

contents

76 80

66 70 76 80 85 96

Drink

Spring wines

Exploring Olive Oil Make your food sing with the freshest olive oil and balsamic vinegar found only a short drive to Collingwood.

Outdoor Chores

Top five tips for reducing your outdoor chores this spring.

Events

Music, events and entertainment for the whole family right here in Simcoe County.

Travel

Island in the sunâ&#x20AC;&#x201C;Barbados.

In the Crowd

Infiniti Grand Opening Hospice from the Heart Gala.

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editors note Spring forward. Get ready to be inspired…

Editors

The longer days, bright sunshine and warmer temperatures of spring fuel an inner desire in me to do something. It really feels like the beginning; a chance for a fresh start mixed with an overwhelming sense of positivity. The season synonymous with rain showers and budding flowers is also a perfect time to tackle a long overdue home project, plan activities with friends and family, and just get moving again. In this issue, we help you spring forward by inspiring you with great decorating ideas in our three home tours. In Handcrafted Masterpiece, you will walk with us through a remarkable home in Oro-Medonte that was inspired by a single piece of art. For added inspiration, we also explore a renovated waterfront condo and a chalet designed with a funky flair. On the food front, we show you how the pairing of decadent chocolate and cheese from around the world spells success for J’adore, a downtown Barrie business. And, to spur you to make time for family and friends, we have served up a smorgasbord of brunch options so you can make reservations or follow these recipes at home. We hope Tapping for Liquid Gold makes you want to add maple syrup to your recipes and to your family’s plans for a spring outing. This issue also contains spring wine suggestions, tips to make outdoors easier, a trip to Barbados and so much more.

Thanks to Scott Woodhouse’s guided tour (Update Chalet p. 34), I can’t stop thinking about relaxing in that funky chalet on the Niagara Escarpment and being able to see the lights on the slopes at Snow Valley, located an hour’s drive away. Now that is a view! I hope the collection of articles in this edition of GoodLife leave a lasting impression on you as well.

Enjoy this edition, and we’ll see you in May!

ELISEALLAIN General Manager

Editor-in-chief

Contributors

goodlife@simcoe.com

LORIMARTIN

Elise Allain

KATHERINEELPHICK

food writer

“Sweet and savoury dishes were on the food writing menu this issue. Delicious stories range from a brunch tour of Simcoe County, featuring local chefs offering up their favourite make-at-home brunch recipes — to an update on what’s going on at local sugar bushes. Finally, a trip to downtown Barrie’s J’adore Fine Cheese and Chocolate Shop delighted this foodie — big time.”

BARTCARD travel writer

“Coming from Bermuda it is hard to make the comparison but I have been visiting Barbados since the sixties and love both the culture and the “laid back”, less formal, way of life. I try to convey the attractions, of which there are many, other than the sun, sea and glorious beaches. “

PATTIVIPOND home writer

“What makes a house, a home? That question was answered two times for me this month. Roger Oatley’s 9,000+ sq. ft. residence is so thoughtfully designed that it feels like a warm family retreat. But home doesn’t have to be a house as Elizabeth and Ian Phibbs discovered when they found their forever condo.”

ELLIEKISTEMAKER

MIKEGUILBAULT

“For this issue I was lucky enough to take enchanting photos of my favourite meal... Brunch. I’ve always been a big fan of breakfast foods, and brunch gives you all that, plus the ability to sleep in. Comfort foods like bread pudding and pulled pork join forces with some yummy egg dishes; who could ask for more? Enjoy creating these recipes for yourself, you won’t be disappointed.”

“Photographing home tours is both a pleasure and a challenge. On one hand you have beautiful architecture, furniture, and art work but you also want to capture the warmth and luxury of these spaces. You can probably deduce from the images I take which features inspire me, and that usually includes the woodwork.”

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by PATTI VIPOND | PhoTograPhy by MIKE GUILBAULT “So many people have been into this house and said they expected it to be very formal,” says Roger Oatley, founder of personal injury law firm Oatley Vigmond and owner of The Eyrie (Eagle’s Nest), the house under discussion. “But when they spend a little bit of time in it, they realize how calm it is and how comfortable. Even though it is a very large house, it has an intimate feel to it.” It’s true. Though The Eyrie, located in Oro Medonte, has 9,440 square feet of living space that includes six bedrooms and six-and-a-half bathrooms, what guests see after they enter the soaring, luminescent entry hall is a living room, kitchen and casual dining area that is most definitely a family home. With classic but comfortable furnishings in rooms scaled to be generous but not overwhelming, the home is inviting even before one is aware of its many unique design features and technical complexities.

roGer oatley

GoodLifeMagazine.ca | 13

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“

I wanted it to be an elegant but very comfortable place and a place of calm. My work can be a pressure cooker, but every time I walk in here, I just relax.”

A light colour palette used throughout the residence (except in the study) for floors, walls, ceilings and fabrics enhances the high ceilings, floor to ceiling windows and wide hallways that give The Eyrie an open freshness plus the warmth of a loved home. Architect Ted Handy sited the house to make the most of its elevated setting on 115 feet of Kempenfelt Bay waterfront. During construction, many trees were protected to give the property a Muskoka feel 14 | GoodLife Barrie Edition - March April 2015 ■

and also to attract birds. “It’s very much a home,” says Roger, who was thrilled to buy what he felt was the ideal lot on the bay for his home. “I wanted it to be an elegant but very comfortable place and a place of calm. My work can be a pressure cooker, but every time I walk in here, I just relax.” Contributing to The Eyrie’s serenity is a radiant heating system under the floors that evenly warms the whole house. Heated fluid travelling

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When I’m leaving the house, I can press a button that says exit and all the blinds come down, the sound systems and televisions go off and all the lights go off,”

16 | GoodLife Barrie Edition - March April 2015 ■

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The house was planned around this painting. It was decided the entrance was the place for it.

in tubes set on concrete eliminates the need for (and noise from) a furnace. Subtle ceiling vents recirculate air and enable air conditioning. The high-tech Creston system which controls the heating, lighting, sound and security systems operates through wall-mounted key pads in several rooms. The system also raises and lowers the home’s recessed blinds individually, or all at the same time. “When I’m leaving the house, I can press a button that says exit and all the blinds come down, the sound systems and televisions go off and all the lights go off,” says Roger. All interior lighting can be automatically set to a certain level, such as evening, as can the exterior lighting concealed in the property’s landscaping. Another setting provides the best light to set off the owner’s large collection of original art and ensures the humidity is at the best level to protect the artwork. The design of the house began with a discussion about where a very large Canadian landscape painting by Doris McCarthy would live. Roger also owns two paintings from McCarthy’s series called Iceberg Fantasies. “I bought the painting because I just had to have it,” says Roger. “We literally started the planning of the house around where we would be able to hang that painting. It quickly evolved that the front hall would be the place.” The Eyrie is notable for the expansive and creative use of natural materials by internationally renowned designer Mike Niven, owner of Mike Niven Interior Design in Toronto. Durable acacia hardwood flooring in a herringbone pattern was hand cut by a team of skilled craftspeople who laid the floors, piece by piece, while taking into

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BESPOKE

account the shading of each portion of wood. The same craftsmanship went into the staircases’ decorative wooden spheres and onyx accent pieces that were sculpted by artist Livio Veroni. Though the house is decorated with original artwork, the residence itself is, in its own way, a work of art. “We brought in a team of European craftsmen who custom milled most of the panelling, trim and moulding,” explains Roger. “They were so talented. The trim for the round windows at the ends of the upstairs hall were made here in the house. I don’t know how they did it, but it is really quite remarkable.” The floors’ herringbone pattern is repeated in solid stone in the lower level foyer and front hall where a partially floating walnut staircase gently rises to the upper floor. The home’s bespoke design even extends to its interior doors. Each one was simply but elegantly handcrafted in wood with three recessed panels and fitted with handcrafted hammered metal hardware and lock latches. “Every single closet, ceiling, door and panelling and every piece of wood used was thought of, planned and laid,” says Krista Alkerton of Royal Lepage First Contact Realty in Barrie. “That’s why it took three years to build the house. Because Roger wanted quality, there was no pressure to rush the construction. I love the fact that he has used some of the best materials in the world in this home.” Ted Handy’s plans used round windows and 18 | GoodLife Barrie Edition - March April 2015 ■

pillars as design features, while Mike Niven added soft uplighting in the floors and small lights in stair risers. He also widened the hallways and bumped out the kitchen wall overlooking Kempenfelt Bay to create a waterfront dining area with long views of the shoreline. For the exterior, Mike chose limestone block, limestone columns and stucco for durability and grandeur. “The home has a classic look that is timeless because it was well thought out by Mike Niven,” explains Krista. “He was a bit of a hard find for the project since he now does a lot of work globally. Mike loved working with Roger because he is up for anything, really open to ideas. Roger respected Mike’s eye and found him a pleasure to work with.” The gracious master suite features a sitting area with gas fireplace and a walkout to a lake view terrace with heated floor for year-round enjoyment. The height of the terrace makes for some interesting encounters. “When the Canada geese are in formation and getting ready to fly out en masse to go south, they fly at just about the level of this veranda,” says Roger. “You can see them coming right by the side of the house. It’s pretty neat.” The master ensuite’s jet bathtub and dual wooden vanities with mirrors floating above honed Carrera marble countertops have the view of the bay as a beautiful and private backdrop. The marble floors and walls were honed to eliminate glare and soften the ambiance.

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A dressing room with separate closet and storage areas adjoins the ensuite. Above the three-car garage, which includes a workshop and heated floors, a set of rooms could serve as a guest suite. A single closed door gives privacy to a lake-facing bedroom with ensuite and two children’s bedrooms with a shared bathroom. All bathrooms in the house have similar finishes and unique features. One bath has windows in the shower that are also part of the entry foyer wall. Another downstairs has a wooden bowl for a basin. A tiny but exquisite main floor powder room is tucked around the corner from the home’s very quiet elevator. The lower level is designed for family fun with a pool table, outdoor hot tub, card table and custom built-in wall unit with honed black granite countertop, wet bar and fridge. Roger’s well-equipped exercise room with rubberized floor has an interior window for a view of the water while he works out.

The owner’s favourite room is the study on the main floor. He planned for this room to have a different feel from the rest of the house, and it does in fine fashion. Veering away from light palette used in the rest of the home, the study is swathed in rich bird’s-eye maple panelling framed with tiger maple. The gas fireplace’s brick herringbone pattern interior is flanked with sculpted waving bulrushes by Livio Veroni. A graceful antique wood desk by the window invites quiet study while two wing chairs by the fireplace offer a comfortable place to read or chat or daydream. “It’s very cosy,” smiles Roger. This property at 15 Georgina Drive in Oro Medonte is listed at $5,150,000 by Krista Alkerton of Royal Lepage First Contact Realty in Barrie.

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“Frohe Ostern” Happy Easter from our family to yours!

Andrea Higgins Nothing says Spring is here and Easter is near like Marzipan filled eggs, tasty and beautifully designed cookies and cakes! And while every day is a great day for baking at Sigrid’s Bakery, master baker Andrea Higgins said Easter and Spring bring with it a number of must-have taste sensations. Easter is the sign of warm weather approaching, along with chocolates and scrumptious challah breads, from fresh daily made hot cross buns, soft knotted bread rings, and tempting butter dough biscuits. “You will love our specialty cakes like our mousse, raspberry, chocolate, strawberry & lemon. Our chocolate, mocha, grand marnier and a trio of chocolate, vanilla, and strawberry buttercream cakes are simply irresistible! We also have the “real” Blackforest cake made with fresh cream and Kirchwasser and dark cherries which has been lovingly handed through the generations! Sigrid’s, a traditional European bakeshop, specializing in German baked-goods, has been in business for 31 years and was founded in 1983 by Andrea’ parents Josef and Sigrid (the bakery’s namesake) Krautgartner. “My parents left a very successful bakery in Germany to start a new life in Canada with my sister and me. The idea was to bring a touch of Europe to Barrie. To this day, my parents still help out, but I took over the bakery in 2004. Today, my husband Brian, and our three children help me run the business. Brian is a huge help and is my right hand. I couldn’t run the business without him.” Year-round, Sigrid’s counters are filled with trays of tempting goodies ranging from brownies and pastries to yummy cookies, butter creams and cream cake tortes. The bakery is particularly well known for Bienenstich (a yeast-based custard filled cake topped with honey glazed almonds), Florentines, homemade breads and buns. Other top sellers include mambo dry hazelnut cake [see photo top left], buttercream rum balls and the ever-popular Swiss Mountain rye bread. For those looking for gift ideas, Sigrid’s also stocks a number of German products including Marzipanbrote (almond bread), Mozart truffels, Niederegger and Schluckwerder. “Our shelves are lined with various European specialty items such and feel free to top off your shopping experience with a treat, or a savory soup & Sandwich on a homemade bread.” The bakery also sells various 100-per-cent peanut-free, gluten-free and dairy-free products, diabetic cookies and cheesecake, as well as gluten-free bread in plain, sunflower and raisin. “Frohe Ostern” and let’s embrace the spring from all of us here at Sigrid’s!

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BeFORe

AFtEr

BY PATTI VIPOND PhoTograPhy by MIKE GUILBAULT

CominG home serendIPITy broUghT The PhIbbs To TheIr neXT resIdenCe, bUT a ThoUghTfUl and InnovaTIve renovaTIon gave TheM a forever hoMe

hen Elizabeth and Ian Phibbs found the home they weren’t looking for, it wasn’t ready for them. By way of explanation: yes, the exclusive lakefront condo in south Barrie was on the market when the couple happened upon it. But the condo’s awkward layout and outdated décor required a total renovation. Accordingly, the couple took their time deliberating whether their plans to downsize from their Horseshoe Valley home to a condo should be bumped up from ‘someday’ to right now. “In late October in 2012, Ian took me for a drive around Big Bay Point,” recalls Elizabeth. “He reminisced about when he was a child cottaging on Lake Simcoe. He is an IT guru who has apps for everything. When we were in Barrie, he opened the real estate app on his cell phone and found there was a condo available literally right in front of us. We weren’t looking for a condo then, but the opportunity lent itself and we wanted to simplify our life.” The Phibbs decided to accelerate their condo purchase plan. The two bedroom plus study, two-and-a-half bathroom condo cried out for a contemporary remodel to make better use of its generous space, gorgeous floor-to-ceiling windows overlooking Kempenfelt Bay and full-length terrace with multiple walkouts. The building’s amenities were ideal. Extensive lakeside landscaping led to a private beach. Parking was GoodLifeMagazine.ca | 23

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“

The guest bathroom’s floor is finished in textured woodlook tile that continues up the wall to become a feature of the glass-sided steam shower.”

underground and easily accessed. The residents’ common areas felt like a fine private home. After viewing the condo’s original blueprints at the Barrie Building Department, Ian redesigned the layout and hired award-winning contractor Allan McLellan, owner of Renovations by Rodgers in Barrie, for the project. That decision was key to the venture that started in spring 2013 and ended shortly before the couple moved in during January 2014. “Choosing Allan was one of the many decisions Ian and I made that was spot on!” says Elizabeth. “Allan tweaked our layout and came up with a few new and innovative ideas to update this 13-year-old condo.” Maximizing the condo’s waterfront views was a priority in Allan’s design. The condo’s sophisticated neutral colour palette lets the outdoors become a visual backdrop for the interior décor. Cassie Stone and Robin Partland of Astro Kitchens in Barrie, who worked on two renovations at the Phibbs’ Horseshoe Valley home, created a calm, inviting colour scheme that enhances natural light. Walls in the entry foyer, living room, kitchen, solarium/dining room hallway and the interior of the double front doors were painted in Benjamin Moore’s off-white Natural Cream (OC 14). White Down (OC 131) went on the ceilings. The unified décor gives a graceful flow throughout the home. All trim, baseboards, doors and crown moulding were finished in Cloud White (CC-40). The neutral khaki-toned Manchester Tan (HC-81), from Benjamin Moore’s Candice Olsen Designer Picks Collection, produces a soothing commonality in the guest and master bedrooms, and the office. When a wall in the entry foyer was removed, enough space appeared to create a hallway 24 | GoodLife Barrie Edition - March April 2015 ■

Textured woodlike tile from floor to ceiling

for easy access to the condo’s guest bedroom, bathroom and the couple’s office. The change also allowed for an expanded utility room and a subtle cupboard to be set into a wall to house equipment for the home’s communication and entertainment systems. The guest bathroom’s floor is finished in textured wood-look tile that continues up the wall to become a feature of the glass-sided steam shower. A swinging panelled door was installed between the office and the kitchen to allow full circle access to the front rooms. In the living room, the top half of a short wall was removed to expose the solarium/dining room. The opening allows natural light to enhance the airy atmosphere of both rooms and show more views of the Bay. The dining room’s antique furnishings complement the condo’s contemporary finishes. That vintage/modern mix is repeated throughout the condo. The mahogany dining table was owned by Ian’s grandfather who worked for the T. Eaton Company in Toronto in the latter 1800s. The table originally had enough leaves to stretch to 22 feet, but with one leaf it fits perfectly into the bright dining space. Mementos of Ian’s grandfather’s career at Eaton’s, including an engraved gold pocket watch presented as a welcome gift and a key to the department store, are displayed in a delicate glass-topped wooden table that was once a sewing machine desk. The living room’s couch and armchairs were reupholstered in charcoal-hued textured fabrics to contrast with the neutral walls and the warm Castillo Plank hickory floors from Irvine Carpet One in Barrie. Two handsome side chairs flank-

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home tour|Barrie

AFTER

“

We came up with a great design that put a tall set of built-in drawers between the sinks. He was so observant to the project and with our needs that very little went unnoticed.”

BEFORE

AFTER

26 | GoodLife Barrie Edition - March April 2015 ■

ing an espresso brown trestle table sport French language print that is repeated in pillows on the couch. Custom window treatments throughout the home were designed by Salnek’s in Barrie. The living room’s striking drum chandelier, lit by modern electric ‘candles’, is echoed in a smaller suspended drum fixture in the foyer and ceiling lamp in the hallway. Both the living room and hall fixtures were last-minute replacements for pot lights, but Elizabeth and Ian feel the handsome lamps with their creamy light were ultimately the better choice. Astro Kitchens of Barrie also played a major role in the impressive renovation. The company designed the condo’s kitchen, office and chic concrete-faced fireplace with flanking shelving and cabinetry. The living room’s cabinets open with a push instead of hardware so that the eye flows smoothly across the concrete slabs and modern white woodwork. The same attention to detail is shown in the welcoming all white kitchen. The drawers’ hardware is one elongated brushed silver handle instead of two smaller ones to retain the kitchen’s clean, linear style. Behind lower cupboard doors hides a modern version of the classic lazy Susan. Kidney-shaped fully retractable shelves swivel out for easy retrieval of stored items. All of the custom millwork installed in the condo was completed at Astro Kitchens’ workshop. This allowed Elizabeth and Ian to watch the progress of their cabinetry after meetings at the company’s office. “We have known Cassie and Robin for over 10 years,” says Elizabeth. “They are fabulous at designing anything from large projects down to the smallest details. Cassie quietly advised against my decision to install cupboards over the glass-topped table between the kitchen and the living room to allow for an unobstructed view. She absolutely was right.” By closing double doors, the master bedroom area becomes a quiet private retreat with a completely renovated bathroom, large dressing room and a comfortable bedroom with superb views of the bay from every angle. Outside on the deck, Stone Fish, a whimsical jointed stone and metal sculpture by artist Rudi Kehkla, perpetually swims cheerfully by in the breeze. The couple’s dressing room features multiple built-in closets and a quartz-topped peninsula of drawers that is softly lit by two delicate onyx pendants. The ensuite’s deep soaker tub, personally picked for its comfort by Elizabeth, and shower gilded with glass pebbles share the

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home tour|Barrie AFTER

BEFORE

“

By closing double doors, the master bedroom area becomes a quiet private retreat with a completely renovated bathroom, large dressing room and a comfortable bedroom with superb views of the bay from every angle. space with a unique double sink arrangement. “I didn’t want the usual side-by-side sinks,” explains Elizabeth, who worked with Rachel Bradbury from Bathworks to select the fixtures. “I knew that Allan was going in that direction. I was thinking about how to separate the sinks during a meeting with him to discuss something else about the project. He looked at me and could tell exactly what I was thinking. I was astonished. We came

28 | GoodLife Barrie Edition - March April 2015 ■

up with a great design that put a tall set of builtin drawers between the sinks. He was so observant to the project and with our needs that very little went unnoticed.” Ian and Elizabeth agree that choosing Allan to head the project was crucial to getting their forever home. “I cannot find enough words to express how happy we were with Allan and his staff,” says Elizabeth. “They were professional, prompt and their workmanship was always superb. Allan was an integral part in making our dream home become a reality. He has a great sense of humour and cared sincerely about every detail. He is a great leader with exceptional staff, and that equals total success in a project.”

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Situated on a quiet cul-de-sac, overlooking Kempenfelt Bay, 3 White Pine Place is waiting for you. This exceptional two-storey, all-brick home, in a sought after east-end neighbourhood, is nestled on a beautifully landscaped lot. The double car garage, with inside entry and paved double driveway, provides ample parking. A unique glass block wall in the garage allows natural light to filter through and a door provides access to the front porch and the yard. This five bedroom (four up, one down), three-and-a-half bath home has been finished from top to bottom and features several updates throughout. Open and airy, this contemporary home was designed by distinguished Barrie architect Ian Malcolm. The open-concept floor plan, sundrenched principal rooms, luxurious finishings and sleek, modern feel are simply the beginning. The living room boasts hardwood floors, a wood-burning fireplace with marble surround and mantel. Large windows fill the room with natural light. The dining room, also featuring hardwood floors, offers a garden door that leads to the deck and backyard, making it perfect for barbecuing and outdoor entertaining. Adjacent to the kitchen is the sunken main floor family room. With hardwood floors underfoot and a soaring Cathedral ceiling overhead, this is sure to be the favourite gather-

ing place. The gourmet kitchen is a true chef’s delight. Renovated in 2010, this stylish and functional space offers two islands, a double undermount sink and separate prep sink, modern fixtures and granite counters. State of the art built-in appliances are included. The unique design provides for an open ceiling creating a bright and airy feel in the kitchen. The upper level boasts an open loft space, overlooking the main floor below. A good night’s sleep is guaranteed in the tranquil master suite, which features hardwood floors, a large walk-in closet and a three-piece ensuite with custom vanity. Three additional bedrooms are served by a beautiful four-piece bath. Renovated in 2013, the main bath features ceramics, modern fixtures and a contemporary vessel sink. The laundry room is also on the upper level for your convenience. The lower level has been fully finished. A fifth bedroom, served by a three-piece bath, is ideal for overnight guests or extended family. A spacious rec room and hidden kitchenette will come in handy. Step down from the deck to the expansive patio that surrounds the in-ground swimming pool. Perfect for barbecuing and outdoor entertaining. Private and picturesque, this is a true oasis in the heart of the city. The home is listed with Karen Johnston of Royal LePage for a list price of $749,000. MLS# 1500456.

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home tour|Collingwood

Chalet Update By Scott Woodhouse | Photography by Mike Guilbault

Contemporary urban design and fantastic views make this modern take on the traditional chalet the perfect space for modern living

GoodLifeMagazine.ca | 33

home tour|Collingwood

nita Lauer has seen her fair share of chalets – to the point where all that rustic stone and wood beam construction became a bit of a cottage country cliché. This time, the graphic artist-turned builder, wanted to create something a little more modern, design something a little more funky, and live in a space that was completely practical. Lauer’s dream chalet started with finding an outstanding location. Perched high up on the Niagara Escarpment, just around the corner from the Osler Bluff Ski Club, Lauer’s home offers a panoramic view of Georgian Bay and the Pretty River Valley. Building into the hillside had

34 | GoodLife Barrie Edition - March April 2015 ■

its own design challenges, but that spectacular view, says Lauer, drove the design of the house. “The view basically determined the design of the home,” said Lauer. “I would definitely say the glass is the outstanding and pre-eminent feature of the house. We knew we had to use as much as we possibly could and still make feel the house cozy and livable.” The exterior is 50-per-cent glass, featuring anodized aluminum windows that slide open onto a wrap-around balcony, blurring the lines between indoor and outdoor living, while taking full advantage of natural lighting and stunning scenery.

into its existing larger two-storey Victorian building with private party rooms for catering and special events. For large scale catering Chef Marco has opened The West Event Centre, suitable for any event or corporate function for up to 250+ people. Still offering his signature dishes in banquet style menus, Marco and his team assure the highest quality of food, awesome presentation, and impeccable service. The West is ideal for baptisms, Christmas parties, Bar Mitzvahs, weddings, and any special occasion.

49 Mary Street, Barrie •

��

146 Toronto Street, Barrie •

“

It’s a casual house with a smooth flow and no wasted space and that’s what I think modern living is about: practicality, clean design, and easy living. No fuss.” “The windows really make it because they just disappear. When you are looking out, you don’t really notice them – all you see is the scenery – and it is spectacular,” explained Lauer. “And they are practical. There is no maintenance and they have a thermal break, making them energy efficient.” Lauer notes the contemporary design and the exterior of the 4,300-square-foot home al-

low it to blend in with its environment. The design profile, with its peaked roof combined with downward curving porch lines, doesn’t impose, but blends in with the surrounding environment. The same goes for the colour scheme, with subtle stony greys and darker brown siding making the home one with nature. Entry is gained through a large, stylish

��

�� GoodLifeMagazine.ca | 35

home tour|Collingwood

“

The bright open concept floor plan takes full advantage of the natural light all through the day and joins a large dining area and adjacent kitchen.”

36 | GoodLife Barrie Edition - March April 2015 ■

Indian doorway adjacent to a two-car garage that features translucent garage doors, providing plenty of natural light on the inside. A large, brightly lit foyer joins onto a first floor fitness/recreation room before a staircase that leads to the main floor. Like a good novel, this home has several recurring motifs throughout, including its limewashed oak flooring on the main floor. The muted low-lustre finish is great because it doesn’t show dog hair – which is fantastic when you share the house with a beautiful black poodle. Lauer also used the same large grey tiles throughout the first floor foyer and recreation room, the kitchen and bathrooms, again creating a smooth and seamless flow throughout the house. “I like to use the same tile throughout the house – it gives it a nice flow,” said Lauer. “If you’re constantly changing flooring patterns, it can be a bit jarring.” Another recurring theme that gives this modern chalet an updated and cool sophisticated look is the use of anodized aluminum. Along with the windows, the open staircase utilizes railings made of the same material, which goes nicely with the large aluminum fan in the great room, which is indicative of Lauer’s funky sense of style. “I never really liked chandeliers and I had one in my last cathedral house, but I find that you never really use them,” explained Lauer. “I just wanted to do something sculptural and kind of cool.” Enter the Big Ass fan company. The funky eight-foot fan looks like it came off a solar powered airplane and is functional as well as giving the room an eclectic aesthetic. The living room is anchored by a classic woodburning fireplace, which was a must, according to Lauer. The made-in-Canada Valcourt airtight insert features a guillotine door that disappears into the hearth, allowing you to easily load wood on the fire and have an unrivalled view of the flames. The fire screen is also equipped with a guillotine mechanism that lets you enjoy an open fire in safety when the ceramic glass door is open. The floor-to-ceiling chimney is constructed with a dark slate tile that carries on the clean lines and urbane interior design and contains a built–in wood storage unit. The mantle features a gorgeous piece of west coast aboriginal art – a wood carving of an eagle keeping a steely eye on the room. The bright open concept floor plan takes

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home tour|Collingwood

The large ensuite bathroom contains twin cubist-inspired Italian sinks with hidden drains and stainless Riobel taps coming out of the wall, a large glassed-in shower with rain head and a simple, yet sophisticated, soaker tub.

38 | GoodLife Barrie Edition - March April 2015 â&#x2013;

full advantage of the natural light all through the day and joins a large dining area and adjacent kitchen. As the heart of the home, the kitchen typically sees the most activity of any room, making it essential to create an appealing design without compromising functionality and it is this ethos that led Lauer to choose a Miton designer kitchen. “Just because it’s beautiful doesn’t mean it can’t be practical,” said Lauer. The spacious kitchen is clean and uncluttered and is centered by a large island topped with grey silestone. The sleek contemporary design features minimalistic handleless cabinets by Miton, an Italian company noted for its cutting edge designs. Large sliding drawers that contain a second hidden drawer create an abundance of storage space and high-tech Bosch stainless steel appliances, including an induction stovetop and a conveniently located wine fridge add functionality. Matching faucets by Graff, on the counter and on the island, finish off the culinary workspace. The modern kitchen design features sleek lines and crisp colours, but the modern and contemporary is partly offset and complemented by the use of earth-friendly walnut tones on the sidewall cabinets. The grey countertop and glass backsplash provide a neutral background for Lauer’s colourful pieces of folk art that decorate the kitchen. Everything in the kitchen has a purpose including the sliding door that leads to the laundry room and the back deck. Matching grey barn board trims out a chalkboard that is perfect for writing down grocery lists and appointments. Funky light fixtures became a bit of a fetish for Lauer during the decorating phase of the project and they really are the jewelry of the home. The light overtop of the island, from Panet Lighting in Toronto, consists of glass balls on metal spikes, that she painstakingly put together herself and the result is spectacular. In the adjacent dining room, another fixture features hand blown glass formed to look like river stone worn smooth by the waters of time. In the front staircase, hanging lights look like billowing clouds on a clear day, and in the master bathroom, a twigs in the forest fixture connects inside to outside with the forest view from the window. “I don’t like things to match too much. Otherwise it just looks too put together. It’s just not interesting,” she said, explaining her search

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home tour|Collingwood for the perfect lighting to complement the chalet’s modern look. “First, I bought the rocks and then I found the bubbles. I find when you’re building a new house you have to find one thing you love and start building on it, when it comes to doing the interior.” The kitchen opens onto a covered back deck, where the barbecue is conveniently located. The deck, which features more anodized aluminum railings in-filled with clear glass panels, providing an unobstructed view of the scenic landscape as it wraps around to the front of the house. The main level master bedroom is its own self-contained apartment. It has a private balcony overlooking the valley and a large walkin closet with custom designed cabinets from Muti. The large ensuite bathroom contains twin cubist-inspired Italian sinks with hidden drains and stainless Riobel taps coming out of the wall, a large glassed-in shower with rain head and a simple, yet sophisticated, soaker tub. The top floor contains four more spacious bedrooms, including a guest bedroom with its own fully appointed en suite. All of the bedroom closets have sliding eight-foot doors with antique skis as handles, another of Lauer’s funky decorating ideas. Two more bedrooms share another bath at the other end of the mezzanine, from which, you can look down into the great room or straight out the top triangular window onto the Collingwood Shipyards. Turn your gaze north and you can follow the curve of Wasaga Beach all the way to Christian Island. Look south and west and enjoy the lush green of the Pretty River Valley. “The view is unbelievable – at night I can see the lights of Snow Valley,” said Lauer. Keeping things comfortable and cozy, the home has four heating zones, each with its own thermostat. The first floor and all of the bathrooms have radiant in-floor heating, and under each of the large windows sleek European style radiators, which makes it really easy to heat, said Lauer. This modern update of the traditional chalet epitomizes what Lauer considers the ultimate goal of modern living. “It’s a casual house with a smooth flow and no wasted space,” she said. “And that’s what I think modern living is about: practicality, clean design, and easy living. No fuss.”

All of the bedroom closets have sliding eight-foot doors with antique skis as handles, another of Lauer’s funky decorating ideas.

40 | GoodLife Barrie Edition - March April 2015 ■

Che

Chef J’adore in the kitchen|J’adore Fine Cheese and Chocolate

•

In The

wITh

Jessi Rae Fournier And Bekki Martin by KAThERINE ELPhICK PhoTograPhy by ELLIE KISTEMAKER You just can’t go wrong with cheese and chocolate. “It’s really hard to find someone that doesn’t enjoy cheese or chocolate,” chuckles Jessi Rae Fournier of J’adore Fine Cheese and Chocolate. “People love one or the other — but usually both.” And that’s a good thing for the downtown Barrie business, which opened in November 2014. To learn more about this sweet and savoury business, this GoodLife reporter caught up with the 30-year-old proprietor, who owns and operates J’adore with her sister, Bekki Martin, age 32. Over a caffè latte, Fournier chatted about everything from her favourite cheeses and chocolates to J’adore’s monthly pairing events and cheese memberships. What led you to open a cheese and chocolate shop in downtown Barrie? Jessi Rae Fournier: Bekki and I have always wanted to open a business together. We wanted it to be in downtown Barrie, we wanted a warm atmosphere and we wanted a concept that would bring something unique to the community. Since we both love cheese and chocolate, we decided to go for it. Why specialize in cheese and chocolate? JRF: Cheese and chocolate is just such a nice marriage. They pair so beautifully together. Chocolate is that sweet loveliness that everyone loves to feed their soul with. And cheese is that savoury delight that tastes so perfect and fills you up.

GoodLifeMagazine.ca | 43

Chef J’adore in the kitchen|

J’adore Fine Cheese and Chocolate

“

The building was built in 1875, which can only add charm to our setting. Even our bathroom has historical character — it’s a vault made out of cinderblock!” How’s business so far? JRF: We are just having a blast! We had such a busy holiday season and the lineups were just crazy! One day, we had so many people in here that we had to hire security. It’s nice to see two sisters working together. JRF: We each bring something unique to the business. Bekki is the brains, and has an extensive food and beverage background. She keeps me grounded and organized because I’m more of the creative type [laughs]. My background is in personal training and event planning. Before I opened the shop, I did fundraising and special events for the City of Barrie. Our mom, Maggy Edwards, is also a huge help and is in the store most days.

44 | GoodLife Barrie Edition - March April 2015 ■

Why the name J’adore? JRF: I’ve always wanted to have this warm, beautiful, romantic shop with a Parisian theme so the name J’adore is perfect. I love, I adore. As for the Parisian theme? Paris is a destination for gourmet foods and romance. How perfect is that. [smiles]. The shop’s decor is quite lovely. I love the hammered tin ceiling, the original wood floors, the natural lighting, the chalkboards and the antique fixtures. JRF: We were going for a very welcoming atmosphere and people always come in and tell us how warm and welcoming the shop is. The building was built in 1875, which can only add charm to our setting. Even our bathroom has

historical character — it’s a vault made out of cinderblock! At some point in time, this building must have housed a bank. It’s a fun place to come for a cup of coffee, and we always have cheese and chocolate samples to check out. J’adore offers over 100 cheeses from Canada and around the globe. What are some of your favourites? JRF: What a hard question to answer [laughs]. That’s like asking me to pick my favourite star in the heavens. I’ll start with BellaVitano. It’s a ‘to die for’ cheese, marinated in a six-year-old balsamic vinegar. BellaVitano pairs beautifully with a full-bodied red wine and wins cheese awards all of the time. People line up for it and we’ve sold wheels and wheels of this cheese.

What about your favourite chocolates? JRF: We sell a gluten-free brittle made in Aurora called Fraktals, and we can’t keep it in stock. Every week we have to order massive amounts. At our artisanal truffle counter, we feature a variety of Aarden’s Chocolates, which are made in Stayner. So much love goes into their chocolate making and I’m just over the moon over their ice wine chocolates. We also offer handcrafted chocolates made on-site by Suse Ives of Simply Tea and Chocolate. She makes an amazing variety of gourmet chocolates ranging from Royal Earl Grey Tea Chocolate to Tulsi Lemon Ginger Chocolate. My absolute favourite is her Caramel Fleur de Sel. So delicious and lovely! What else do you sell? JRF: We stock our shelves with so many products, most of which are made or produced in Ontario. We sell homemade fudge from Waterloo, honey from Orillia, garlic from Elmvale, Creemore Coffee Company coffee, Ontario grown Picard’s Peanuts, wood-fired maple syrup from Hazlett Farm and various locally made chutneys, oils and steak rubs — to name a few. We also sell entertaining accessories, like locally made wood catering boards and fondues sets to enhance your cheese and chocolate experience. What about your food and coffee bar? JRF: We have an espresso machine so we have great specialty coffees on offer. All of our coffee comes from the Creemore Coffee Company. We also sell hot apple cider from Mount Forest, amazing hot chocolate that we top with whipped cream, homemade soups from Superb Soups and a daily panini. Our pastry counter is filled with goodies from the Mariposa Market in Orillia. People can come in to enjoy a coffee and pastry and read the paper.

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Another top seller is Drunken Goat, which has a wine rind. It’s one of my absolute favourites and we sell out of it regularly. Drunken Goat has a beautiful history behind it. In World War 1, people had to hide their food and some cheeses were hidden in wine barrels. When the cheese was retrieved, it was discovered that it had aged beautifully. I would also recommend Delice Borgogne, a soft cheese from France. It’s a rich and creamy cheese, and if you leave it out and it gets to room temperature, it will practically run off the plate.

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526 Bryne Drive, Barrie (705) 735-0639 www.martincentre.ca GoodLifeMagazine.ca | 45

Chef J’adore in the kitchen|

J’adore Fine Cheese and Chocolate

What’s your food philosophy? JRF: Food is one of life’s most beautiful pleasures. But everything needs to be enjoyed in moderation, and there needs to be balance. I believe that you can enjoy a bit of chocolate and cheese without overindulging. These foods are lovely, and they feed the soul so it’s okay to enjoy them and still live a healthy life. To me, it’s all about healthy eating, balance, exercise and feeling good. Cheese and chocolate feed the soul and we shouldn’t deny ourselves these pleasures. Tell me about your cheese education. JRF: As soon as we decided to put this plan in motion, it’s been non-stop education. Bekki and I have been going to countless cheese pairings in Toronto. We’ve also had an Ottawa-based cheese expert tutor us on all of the varieties we sell.

46 | GoodLife Barrie Edition - March April 2015 ■

Do you cater? JRF: We create cheese or chocolate boards, or a combination of both, for 1 to 100 people. We offer a pick up or delivery option for our catering boards. Our cheese boards are just beautiful and feature Fred’s Bread, fresh fruit, nuts and chutneys. Let’s hear about the J’adore cheese membership. JRF: Our membership is so much fun! The first stage membership includes an online monthly newsletter, exclusive access to monthly wine and cheese pairings and membership only deals ($30 per month). The second stage, or elite cheese membership includes: an online monthly newsletter, exclusive access to monthly wine and cheese pairings, membership only deals and a monthly sample box containing a variety of J’adore’s favourite cheeses each month ($45 per month).

Do you offer private wine and cheese parties? JRF: Absolutely! We offer private in-store wine, cheese and chocolate pairing parties for up to 20 people. To host these events, we shut down the store at night and get a special liquor licence. Tell me about your community involvement. JRF: Being a part of the Barrie community is really important to us. We do lots of fundraising events here and are always happy to help. Recently, I wrote a children’s book (she also pens young adult fantasy books) and donated all of the profits to Candlelighters Simcoe (candlelighterssimcoe.ca) – a local charity that helps parents of children diagnosed with cancer. The book was illustrated, for free, by local artist Kate Ramos of the Edge Gallery.

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Chef J’adore in the kitchen| J’adore Fine Cheese and Chocolate

FROMAGE FROMAGE D’AFFINIOS PANINI

“This is one of

our favourite panini recipes,”

says Jessi Rae Fournier of J’adore Fine Cheese and Chocolate. “All ingredients are available at J’adore to make in the comfort of your own home. Or we can make it for you in our intimate little shop.” Fromage D’affinios is a French double-cream soft cheese made from cow’s milk.

Slice our organic, locally made panini bread in two. Place about 30 grams of sliced Fromage D’affinios on the bottom slice of bread. Top with 1 tablespoon of Hot Mamas Strawberry Basil Pepper Jelly and two sliced fresh strawberries soaked in Hazlette Farm’s wood fired maple syrup Drizzle with 1 teaspoon of our in-house Black Heat Balsamic reduction. Add top portion of the bread. Toast and serve.

FROMAGE D’AFFINIOS PANINI

Besides J’adore, what’s your fave foodie haunt? JRF: When I’m not here, I’m at Canvas and Cabernet enjoying a European style charcuterie board and a glass of wine. The Side Door is my family’s favourite restaurant so we go there a lot and I always order the tuna hachi, which is delicious! Do you have specials? JRF: We offer half of a panini and a bowl of soup for $9.99 and it comes with a little bowl of fruit. It’s the perfect lunch for this time of year! Holidays must be busy around here. JRF: Absolutely! With Easter just around the corner, we have lots of chocolate bunnies and festive eggs on display. We feature themed chocolates for every holiday. Any interesting plans for the future? JRF: We are putting in a front patio for the summer. We are also super excited about our wed-

48 | GoodLife Barrie Edition - March April 2015 ■

ding cheese cakes. They are wheels of cheese in the shape of a wedding cake beautifully decorated with flowers. These ‘cheese’ cakes are super popular in Europe and are great for people who are gluten-free, don’t want a sweet cake, or simply just want something savoury alongside their wedding sweet table. You’ve got the ear of thousands of local readers, anything you’d like to add? JRF: I would encourage people to check out our shop and try a different cheese from around the world, something they’ve never tasted before. Sometimes, visiting a cheese shop can be a sensory overload. But you don’t have to fear it, just come in and we will help guide you with suggestions.

J’ADORE FINE CHEESE AND CHOCOLATE 111 Dunlop St. E., Barrie 705-503-6633 www.jadorefinecheese.com

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he Barrie Lasik Centre opened in 2007 and has been providing leading vision correction procedures to an increasing number of patients throughout Barrie and Northern Ontario ever since. Dr. Tayfour, who originally founded the Windsor Laser Eye Institute (WLEI), saw the need for high-level eye services north of the GTA and chose Barrie as the optimal place to provide the kind of quality patient care he had already provided in over 50,000 eye surgeries throughout his career. “Barrie has the infrastructure of high quality eye care professionals including optometrists and ophthalmologists so that patients receive the entire cycle of care within Barrie. They no longer need to travel to Toronto,” said Dr. Tayfour. His CoManagement Program with optometrists throughout Ontario allows patients to have pre- and post-operation care with their own eye care professional. The care provided includes an initial complimentary, noobligation consultation with Barrie Lasik, pre- and postoperation care with their existing eye care professional, and the highest level of care available in the industry. Dr. Tayfour draws patients from throughout North America based on his reputation as a leading-edge laser surgeon and his drive to stay on the forefront of laser technology and the many benefits it provides to his patients. “The base laser technology has been around for some time but it keeps changing,” said Dr. Tayfour. “It is important to stay on the forefront of the technology to provide the best care and results for my patients.” Once at the Centre, the entire vision correction process takes between 60-90 minutes and has patients resuming normal activities the following day. Patients who currently wear glasses no longer require them the day after their operation. Dr. Tayfour and his caring, professional staff make the entire process from initial consultation to post-operative care easy and comfortable. They are committed to providing the highest quality of care and understand the experience of their patients and are there to provide them with whatever they need. Barrie Lasik has brought a level of vision correction and consultation to Barrie that rivals services anywhere else in North America. Many ophthalmologists and optometrists believe WLEI and Barrie Lasik set the standard for eye care in North America. Barrie Lasik provides the best services and procedures that can be found anywhere and is located on Quarry Ridge Road with easy access to Highway 400. For more information on Barrie Lasik and how to book a complimentary consultation see www.barrielasik.com.

results 5 Quarry Ridge, Suite 106, Barrie 705-797-1700 • 877-230-2020 www.barrielasik.com

Brunch Editorial feature|Sunday brunch

ENJOYING

SUNDAY

BRUNCH best brunch recipes

By Katherine Elphick Photography by Ellie Kistemaker

imcoe County is home to plenty of delicious brunch options. From à la carte creamy Eggs Benedict to bountiful buffets featuring anything from omelettes and indulgent French toast to carved roast beef and a full array of salads and sweets, there’s something for every palette, every craving. Here is a sampling of some of the region’s tastiest brunch spots.

RUM AND VANILLA BREAD PUDDING

RECIPE ON PAGE 54

Rather prepare brunch in your own kitchen? The following featured venues share some of their favourite brunch recipes to prepare at home. GoodLifeMagazine.ca | 51

Brunch Editorial feature|Sunday brunch Every Saturday and Sunday, the Farmhouse serves up brunch from 8:30 am to 2 p.m. “Along with a farm fresh breakfast, we offer a great view of Kempenfelt Bay,” says chef and owner Randy Feltis. The à la carte menu features several brunch favourites such as a classic farm breakfast, French toast, omelettes and “a groovy selection of Eggs Benedict topped with made-from-scratch Hollandaise,” says Feltis. A kids’ menu is also available.

Pulled Pork Bacon And Egger ~The Farmhouse~

“

If you come in after 11 a.m., we can add a little booze to your juice which is a nice way to start your day.”

A selection of freshly squeezed juices are also featured. Reservations are recommended for larger parties.

Courtesy of chef Randy Feltis, this popular Farmhouse dish is a weekend brunch favourite.

PULLED PORK BACON AND EGGER Serves: 10 Prep time: 30 minutes Cook time: 8 hours Special tools: great whisk, deep roasting pan, heavy-duty foil 3 lb pork butt roast Splash extra virgin olive oil 4 Tbsp spice rub 4 Tbsp grain mustard 3/4 cup white wine 1/2 cup house made BBQ sauce (or favourite bottled) 20 strips double smoked bacon 10 English muffins Hollandaise 3/4 lb (or three sticks) butter 6 egg yolks 1 tsp grain mustard splash tabasco 3 splashes Worcestershire Juice of 1/2 lemon Salt and pepper

1. Preheat oven to 425F.

Hollandaise:

2. Rub your butt! Place pork butt in a deep roasting pan. Rub the roast, first with olive oil, spice mix and grain mustard; add white wine and cover tightly with heavy duty foil.

6. In a small pot, simmer butter until milk solids separate and slightly caramelize on bottom of pot.

3. Bake at 425F for 20 minutes, then turn down to 220F. Bake at 220F for 8 hours. YES, 8 HOURS. Don’t look at it, don’t even open the door. Just chill, trust me. 4. Remove your butt and let cool slightly. While still warm, gently pull the pork, you can use a fork or fingers. Mix in your BBQ sauce. This can all be made ahead of time, simply warm up pulled pork when ready to use. 5. Crisp bacon on a baking tray or in large fry pan.

PREPARATION:

52 | GoodLife Barrie Edition - March April 2015 ■

7. Separate yolks into a stainless steel bowl. Whisk to small peaks, slowly drizzle clarified butter and continue to whisk. Season with salt and pepper to tighten and add lemon juice to loosen. Add tabasco, Worcestershire and mustard. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. 8. To Serve: Toast English muffins, place crispy bacon on toasted muffin, top with 4 oz of warm pulled pork and finish with Hollandaise. Serve immediately. Enjoy!

brUnCh edITorIal feature|Sunday brunch

The B.E.L. T. CH ~bistro 26~

located next to the edenvale aerodrome, bistro 26 offers an à la carte breakfast and brunch every saturday and sunday from 8:30 a.m. to 4 p.m. Menu items range from fluffy pancakes and frittatas (served until noon) to a classic bacon and eggs breakfast. “we have a large variety on our menu to satisfy all appetites,” says owner katherine kroupa. “while enjoying brunch, diners can also enjoy the airplane activity next door.” on holidays such as Mother’s day and easter, bistro 26 offers a special buffet. reservations are only necessary on special holidays.

during the winter months, the barrie Country Club’s sunday brunches are open to the public until sunday, March 29. enjoy a delicious brunch buffet featuring a chef carving station, omelet and waffle station, as well as selections from turkey, beef, chicken, fresh fish, seafood, vegetables, various salads and a decadent dessert table. reservations are recommended with seating times at 10:30 a.m., 11 a.m., 11:30 a.m.,12 p.m., 12:30 p.m. and 1 p.m.

THE B.E.L.T.CH (bacon, eggs, lettuce, tomato, cheddar cheese and chipotle mayo on multigrain toast) This breakfast favourite is one of the best-selling menu items at bistro 26. 4 slices of bacon 1 Tbsp mayonnaise Chipotle seasoning, to taste 1 Tbsp butter 2 large eggs 2 slices of cheddar cheese 2 slices of multigrain bread, toasted and hot 4 tomato slices 2 leaves lettuce

PREPARATION: 1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. 2. Mix together chipotle seasoning and mayonnaise. spread the mayo mixture on both pieces of multigrain toast. 3. In a small, nonstick skillet, melt the butter. add the eggs and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Meanwhile, while you are cooking your eggs, toast the bread and spread the mayo mixture on both slices. 4. you are now ready to begin building your B.E.L.t.Ch. add the ingredients as follows: lettuce, tomato, cheddar cheese, two eggs over easy and lastly the bacon. Enjoy! {Makes 1 sandwich}

54 | GoodLife Barrie Edition - March April 2015 ■

This delicious recipe is courtesy of the barrie Country Club’s executive chef winston barrett and executive sous chef Cheryl Monk.

RUM AND VANILLA BREAD PUDDING MATERIALS:

16-inch glass casserole dish, 20-inch glass casserole dish, large whisk, large mixing bowl, large kitchen knife, measuring spoons, large kitchen pot. »

2 loaves white bread (you can substitute raisin bread or croissants) 2 litres 2% milk 1 can evaporated milk (or 1-1/2 cups of 35% cream) 1/2 cup dark rum

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ture. Transfer bread mixture into the smaller 16-inch greased casserole dish. add enough water into larger casserole dish to create a water bath for smaller casserole dish to fit inside of. 5. Place in preheated oven and cook for 45 minutes. before taking out of oven, use a toothpick and prick the centre of the bread pudding. If toothpick is dry, the bread pudding is done and can be removed from oven. If still moist, continue cooking for another 8 to 10 minutes and recheck with toothpick.

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6. allow to cool for at lease 20 minutes before cutting and serving. It can be served with your choice of fresh berries, caramel sauce or icing sugar. {Serves 8 to 12}

Rum and Vanilla Bread Pudding ~barrie Country Club~

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GoodLifeMagazine.ca | 55

feature|Sunday brunch

Every weekend, the Nottawasaga Resort serves up a Sunday brunch featuring a gourmet selection of breakfast favourites. The market fresh Sunday brunch buffet features made to order omelettes, fresh Belgium waffles or crepes, assorted fresh salads, an exceptional selection of hot items, freshly baked cakes, pastries and pies.

Soft Poached Eggs, Peruvian Potato & Smoked Meat Hash

~Nottawasaga Resort & Conference Centre~

SOFT POACHED EGGS, PERUVIAN POTATO & SMOKED MEAT HASH (topped with a Canadian Swiss cheese cream)

This delightful brunch dish is courtesy of Nottawasaga Resort’s executive chef Paul Dills.

FOR THE HASH CAKES: 1/4 pound (113 grams) purple Peruvian potatoes (new red skins potatoes will also work) 1/4 pound (113 grams) Montreal smoked meat, thinly sliced 1/4 cup fresh green onions 2 tsp fresh garlic, minced 2 large eggs

We’re a highly sought “ after destination for both moms and dads who want an effortless alternative to breakfast in bed”

Sunday brunch is served in the newly renovated Riverview Room overlooking the perfectly manicured grounds of the golf course surrounding the Nottawasaga Valley. “The renovation of the Riverview Room has been quite a transformation,” says Leslie Foerster of the marketing department. “By using a mixture of contemporary and natural materials, we have been able to incorporate the breathtaking outdoor scenery indoors making you feel as if there is nothing between you and the beautiful natural surroundings.” Brunch runs from 10:30 a.m. to 1:30 p.m. Reservations are not required for a typical Sunday, however, are highly recommended for Father’s Day and are required for Mother’s Day. “We’re a highly sought after destination for both moms and dads who want an effortless alternative to breakfast in bed,” says Foerster with a smile.

To taste, salt and pepper PREPARATION 1. Hash Cakes: Boil the potatoes in salted water until cooked through (10-15 minutes). 1 shallot, minced Once cooked, place into an ice bath to stop 1/4 cup olive oil them cooking and set aside. Take the sliced 2 tsp fresh garlic, minced smoked meat and julienne into fine ribbons 1/4 cup white wine and set aside. On a bias, julienne the green 1/4 cup all-purpose flour onions and set aside. Place the potatoes, 2 cups 35% whipping cream (for a lighter version smoked meat and green onions into a large use 2% milk or even skim milk) mixing bowl. Add the garlic and eggs and sea1 cup Canadian Swiss cheese son with salt and pepper. Combine all hash cake ingredients together (mixture should be To taste, salt and pepper wet). Form the mixture into 4 equal patties and sauté in a non-stick fry pan for 2 to 3 FOR THE POACHED EGGS: minutes a side until golden brown. 4 cups water 2. For the Canadian Swiss Cream: In a medium 2 Tbsp white vinegar sized sauce pan, sauté the shallots in the oil until translucent. Add garlic, wine and bring to 4 large eggs a boil. Whisk in flour to the boiling liquid to a FOR THE CANADIAN SWISS CHEESE CREAM:

56 | GoodLife Barrie Edition - March April 2015 ■

make a roux, reduce heat to avoid burning the roux. Season with salt and pepper and add cream. Bring the liquid to a boil and reduce the heat to a simmer for 5 minutes. Once the sauce has come together, add the cheese and whisk until completely melted. Add salt and pepper to taste. 3. For the Poached Eggs: Add vinegar to the water and bring to a low simmer in a shallow walled sauté pan. Using a spoon, create a current in the water (this helps the eggs take a nice round form). Add one egg at a time and poach for 2-1/2 minutes, remove from water once cooked. 4. Assembling the dish: Place one hash cake on the bottom of the plate. Place one poached egg on top of the cake. Spoon cheese sauce over the egg and let it flow down the cake. Garnish with fresh green onions and fresh fruit on the side. {Serves 4}

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MaPle syrUP edITorIal feature|tapping for liquid gold

for

lIQUId gold by KAThERINE ELPhICK reCIPes and PhoTos: FOODLAND ONTARIO

imcoe County has the perfect ingredients for maple syrup production. “We have the right soil conditions, mature forests with maple trees and the ideal climate,” says John Williams, a local maple syrup farmer and secretary of the Simcoe and District Maple Syrup Producers Association. “We may not be the biggest producing county in the province, but the conditions in this area are ripe for making maple syrup.” Williams estimates there are approximately 10 commercial producers across the region (each with more than 1,000 taps), 20 large hobby producers (each with 300 to 1,000 taps) and more than 200 small hobby producers. The local farmer taps more than 3,000 trees and operates Williams Farm in Wyebridge with his wife, Suzanne. “I first became interested in tapping trees on our family farm when I was about 12-yearsold,” he recalls. In 2002, he became a commercial producer and hasn’t looked back. Along with bottling liquid gold, Williams grows and sells organic vegetables. Besides the taste, one of the best parts of tapping maples is showing off the sugar bush. “People get a kick out of coming to see how maple syrup is made,” says the 52-year-old farmer. Since the weather is warmer when the sap is running, it makes a great spring outing. “After a long winter of staying inside, people love heading to the sugar bush because it’s usually sunny and 5 or 6 degrees Celsius.” Pure maple syrup is sap that has been boiled until much of the water has evaporated. When sap begins to flow (usually in mid-March), it is collected through plastic tubing or by taps and buckets. Then, in a process called sugaring off, the sap is boiled in evaporators (or in the case of a small backyard producer — a stockpot on the stove). The syrup must be taken off at the right moment, strained and bottled. When first tapped, maple sap is thin, barely sweet and colourless, made up of about 97-per-cent water, 3-per-cent maple sugar

GoodLifeMagazine.ca | 59

MAPLE SYRUP EDITORIAL feature|tapping for liquid gold and 0.1-per-cent minerals. On the nutritional front, a tablespoon of pure maple syrup is 54 calories and contains significant antioxidants and minerals. Syrup season usually starts in our area in March when ideal temperatures occur. In order for sap to flow, the temperature should be around minus 5C at night and plus 5C throughout the day. The syrup season will usually last an average of about three weeks each year. After this, the buds come out and the sap collection is complete for the season. It takes 40L of sap to make 1L of Maple Syrup. Williams produces his maple syrup with the latest in modern equipment and technology, such as reverse osmosis, a process by which part of the water is removed from the sap. “Whether you’re a backyard producer boiling your sap in a stockpot, or a large producer with 10,000 taps using a commercial evaporator, the basic principles behind syrup making are the same,” he explains. “You collect the sap and boil it down until you get syrup.” Depending upon the weather, production levels at the local sugar bush can range anywhere from to 700 mL per tap to 1.3L per tap or more of maple syrup, per year. A carefully tapped mature tree (with three taps) will give drop by drop, about 12 litres of sap on a warm spring day. During the short season, the average tree will yield between 33 and 47 litres of sap, which produces between 1 and 1.5 litres of pure maple syrup. In the weeks and months before maple syrup season, the local farmer watches the weather very closely. Sap flow is temperamental – temperatures must rise above freezing for several days to trigger it. “The single biggest factor that influences the yield is weather,” explains the farmer who describes himself as a weather junkie. He adds with a chuckle, “My relationship with weather is generally positive and I haven’t had to go into counselling yet.” As for this year’s sapping season? “At this point, several signs are pointing to a promising 2015 season. There’s lots of moisture in the ground, the trees are healthy after last summer and we’ve had traditional winter weather patterns,” explains Williams, who also sells his maple syrup at the Barrie Farmers’ Market. The ideal season would run from mid-March until early April with below freezing temperatures at night and warm sunny days. But Mother Nature isn’t always predictable. “Basically, it all comes down to the weather at sugar time.”

60 | GoodLife Barrie Edition - March April 2015 ■

MAKE IT MAPLE

Think maple syrup is just for pancakes? Well, think again.This sweet staple has culinary versatility. Here are some mouthwatering maple syrup recipes courtesy of Foodland Ontario to try. For more maple syrup recipes, visit foodlandontario.ca or ontariomaple.com.

MAPLE CRÈME BRÛLÉE This easy-to-make crème brûlée is even more special with the addition of Ontario maple syrup. 2 cups (500 mL) whipping cream 1/2 cup (125 mL) Ontario maple syrup 2 Ontario eggs 2 Ontario egg yolks 1 tbsp (15 mL) vanilla 1/4 cup (50 mL) packed brown sugar PREPARATION: 1. In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat. 2. In large measuring cup, whisk eggs, egg yolks and vanilla until well blended. Gradually whisk hot cream mixture into egg mixture until blended.

3. Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins. 4. Bake in 350F oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days. 5. Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Sprinkle sugar evenly over custards. Broil as close to heat source as possible until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden. {Serves 6}

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MAPLE SYRUP EDITORIAL -

photo Matthew Dibble

feature|tapping for liquid gold

MAPLE SYRUP CAKE A great dessert for any occasion! 1/2 cup (250 mL) butter

3/4 cup (175 mL) Ontario Maple Syrup

1/4 cup (50 mL) brown sugar

1/4 cup (50 mL) milk

2 Ontario eggs 2 cups (500 mL) allpurpose flour 3 tsp (15 mL) baking powder 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) cinnamon

Icing: 1/2 cup (50 mL) Ontario Maple Syrup 4 Tbsp (25 mL) butter 2 cups (250 mL) icing sugar 1/4 tsp (0.5 mL) ginger

PREPARATION: 1. To make cake, cream butter and brown sugar. Add eggs, one at a time. Beat well. Combine ﬂour, baking powder, salt and cinnamon. Combine maple syrup and milk. Add dry liquid and ingredients to the creamed mixture alternately. Beat well after each addition. 2. Pour batter into greased and ﬂoured 9-inch square pan. Bake at 350 F for 35 minutes, or until toothpick inserted in centre of cake comes out clean. Let cake cool completely before icing. 3. To make icing, combine maple syrup and butter in small saucepan over medium heat to melt butter. Beat in icing sugar and ginger. Cool completely, stirring occasionally, until icing is thick and spreadable. Spread over cooled cake.

LOCAL SUGAR BUSHES

MAPLE-CANDIED SWEET POTATES

GARNISH:

Thriving in sandy soils, you can now see this light copper skinned variety of potato appearing in local farm stalls. They are an excellent source of vitamin A, a good source of vitamin C and potassium.

1 Tbsp (15 mL) fresh lemon or lime juice

6 large Ontario Sweet Potatoes (about 5 lb/2.2 kg) peeled and quartered 1 cup (250 mL) apple cider 2/3 cup (150 mL) maple syrup 2 Tbsp (25 mL) butter 1 tsp (5 mL) salt

Breedon’s Maple Syrup

3662 Concession 3 Adjala Township, RR1 Alliston (10 minutes southwest of Alliston). Open for tours and demonstrations on select days. Call ahead. 705-435-5269 • breedonsmaplesyrup.com

There are several local maple syrup producers in Simcoe County. Be sure to check out the following farm gate operations, or festivals.

Elmvale Maple Syrup Festival

Saturday, April 25, 8 a.m. to 5 p.m. Enjoy live music, all-day pancake breakfast, sugar bush tours, midway, craft and quilt show, and much more. elmvalemaplesyrup.ca

For more information, visit ontariomaple.com.

McCutcheon’s Maple Syrup

R.R. # 4, 3983 Line 9 North, Coldwater, Call ahead. 705-835-5780 • mccmaple.com

62 | GoodLife Barrie Edition - March April 2015 ■

1/2 cup (125 mL) chopped fresh parsley

PREPARATION: 1. In large pot, cover potatoes with water. Bring to boil; reduce heat and simmer about 12 minutes or until almost tender. Drain in large colander; let cool enough to handle. Slice each piece in half and place in nonstick 9- x 13-inch baking dish. 2. In small saucepan, combine apple cider, maple syrup, butter and salt; bring to boil. Pour over potatoes; Bake in 325 F oven for 1-1/2 hours, gently turning and basting occasionally. 3. Garnish: Mix parsley with lemon juice; sprinkle over potatoes. {Serves 6 to 8}

Williams Farm (formally Pine House Farm)

Wye Marsh Sweetwater Harvest

2193 Wood Rd. RR1 Wyebridge. Open for tours and demonstrations on select days, check website. Variety of maple products including maple butter, maple candy, granulated maple sugar along with a full line of maple syrup production equipment and supplies. 705-526-8036 • williamsfarm.ca

A Maple Syrup Celebration (March 28 & 29) See native, pioneer and modern maple syrup demonstrations and enjoy samples. Enjoy an allday pancake breakfast, cooking demonstrations, horse-drawn wagon rides, a lumber jack challenge, and wood carving demonstrations. 705-526-7809 • wyemarsh.com

Shaw’s Maple Products and Pancake House

Tiffin Conservation Area

493 Line 14S Oro-Medonte, 2 kms off of Hwy #11. Variety of maple products. Open daily 8 am to 4 pm February 9 to April 12. Sleigh or wagon rides on weekends. 705-325-4347 • shawscatering.com

Spring Tonic Maple Syrup Festival (April 11 & 12) A springtime tradition! Start with a pancake and sausage breakfast, complete with maple syrup made at Tiffin, then explore and enjoy live music, a horse-drawn wagon ride and an animal show, plus lots more. 705-424-1479 • nvca.on.ca/tiffin-centre

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Having fun with Nancy & Michael t Cordino’s Fine Meats & Deli quality is everything.

The family-owned shop and restaurant has a commitment to delivering premium products to their customers. They believe in supporting local and sustainable food. All their fresh meat is hormone and antibiotic free and it comes from local farms.

Multiple Award Winning Smokey Chipotle & Orange BBQ rub!

Yields: 1 1/2 Cups Method: Combine all ingredientss nd Vegetables Use: Multi Purpose for meats and ap aprika 1/4 cup Hungarian Smoked Paprika ar Sugar Brown ra Demera 1/4 cup 3 TBSP Chipotle Powder 3 TBSP Dried orange zest 2 TBSP kosher salt 1 TBSP Onion Powder 1 TBSP Garlic Powder 1 TBSP Dried Thyme 1 TBSP Dried Oregano 1 TBSP Dried chives 1 TBSP Mustard Powder

“Everyone wants to know where their food comes from what they are eating and what they are feeding their family said shop owner Michael Cortese. “It’s important for the customers. Cordino’s believes in doing some things the old fashioned way including the way they dry their beef. “We do dry age beef which very few people do anymore he said. “It’s a whole other level of quality. Many places wet-age their beef where meat is aged after it is vacuumed sealed in packaging. Dry-aged meat is hung in a refrigerator for several weeks. When meat is dry-aged two things happen. The first is a lot of the moisture evaporates concentrating the avour. “It has a beefier more pronounced avour Cortese explained. Secondly the meat takes on a different texture and is very tender. “Customers notice the difference he said. The shop also sells a better quality of meat unlike other stores that may choose price over quality. “We have the higher grade beef he said. “There’s a massive quality difference. Along with the butchered meats Cordino’s has a cold deli with a wide variety of carefully selected meats cheeses and other fine ready-to-eat foods and they have a hot deli which features sandwiches salads and pastas. There are fresh baked goods available and they carry a line from The Fox’s Bakery. Fox Cordino’s also sells a variety of barbeque sauces and marinades they Cor sell their own line of sauces and stews and they offer a sel variety of hard- to-find European groceries. They are located on Yonge Street in Barrie and are hoping to open a second shop in the north end this spring. For more information visit us at

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64 | GoodLife Barrie Edition - March April 2015 ■

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GoodLifeMagazine.ca | 65

drink|spring wines

BY GORD STIMMELL

LATEST GREATEST TOP VALUES

Sip a taste of

SPRING

We are all dreaming of spring. The first yellow daffodil, shy violet crocuses peeking from the earth, lime green buds on tree limbs signalling a reawakening of life. In Ontario, however, sometimes you need the patience of Job. The cold Great Lakes hold back the heat, and snowstorms can still come knocking. Which brings us to spring wines. With nature in bloom, you might think floral accented white wines like muscat, viognier and gewürztraminer. But I know few who adore this wine style.

Beaulieu Vineyards Coastal 2013 Sauvignon Blanc $10.95 (California)

Our two pricebeater whites – a sauvignon blanc and a chardonnay – nestle in the $10 zone. I am envisioning the first front porch or back deck gathering of friends and a plate of cheese, pate and breads. A first celebration of winter survival. For reds, we start with Gnarly Head Pinot Noir. Considering that most pinot noirs worth their salt are more than $20, this is a steal. The style of pinot noirs is slightly lighter than big bold cabernets. They are ideal with mushroom dishes, like risotto, but also with white meats, such as pork medallions or veal chops. And with spring, we cannot

help but think barbecue. The beast is still there; the mounds of snow finally melted off it, and it’s time to fire it up and test it with seriously seared meats. We have two perfect barbecue reds. The newcomer Carnivor blends cabernet sauvignon with some merlot and is big in style. Ribs slathered with spicy hot sauce spring to mind with this mellow gusher. The Red Knot shows a bit more finesse and is ideal with butterflied leg of lamb on the grill or any kind of thick juicy steak. Even without food, these wines will put a spring in your step. Enjoy!

Argento 2013 Chardonnay $9.95 (Argentina)

Gnarly Head 2012 Pinot Noir $14.95 (California)

Carnivor 2013 Cabernet $16.95 (California)

Great party starter white! Aromas of fruit salad, melon, pineapple and yellow apple with lemon-lime flavours hinting of ripe apple ending with a crisp citrus finish.

Fabulous value! Smoky nutty apple, charred oak and poached pear aromas and flavours of yellow apple, lime, lemon and a hint of grapefruit. Light oak keeps it zesty.

Smoke, blueberry, blackberry and beetroot in the aromas, with smoky black cherry, strawberry and dried dates in a mellow, super smooth delivery. LCBO #358911

This red is a new, very bold and dense newcomer with rich vanilla, plum and smoky blackberry aromas and lush mellow black cherry and vanilla bean flavours. Delicious!

LCBO #295253

LCBO #591701

Rating: 90

LCBO #392647

LCBO #91702

Rating: 89+

Rating: 90

Food suggestion: Shrimp or crab dishes.

Food suggestion: Chicken or turkey.

Food suggestion: Clove studded baked ham.

Rating: 90 Food suggestion: Steaks or kebabs.

Food suggestion: Rib roast, lamb.

66 | GoodLife Barrie Edition - March April 2015 ■

Red Knot 2013 Cabernet Sauvignon $17.95 (Australia) Lavish plum, black cherry and cedar scents with a gush of vanilla-laced black cherry and blueberry pie delivered in a round plump manner.

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Come meet t e team o ad anced airstylists and colorists wit c tting edge tec ni es

Brad ord St. S Barrie

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Brad ord St. Barrie

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olIve oIl feature|exploring olive oil

COLLINGWOOD IS HOME TO A GOURMET TASTING BAR, SPECIALIZING IN OLIVE OILS AND ARTISANAL BALSAMIC VINEGARS

Exploring

OLIin Collingwood V E OI L by KAThERINE ELPhICK | PhoTos by ELLIE KISTEMAKER

“We

encourage people to sample, savour and slurp their way through our tasty products,” says Alex Yuen, who owns the Collingwood Olive Oil Company with his wife, Cheryl McMenemy. Established in the spring of 2014, the downtown Collingwood business serves up more than 40 flavour varieties of pure, fresh, extra 70 | GoodLife Barrie Edition - March April 2015 ■

virgin olive oils and balsamic vinegars. The luscious liquids are never pre-bottled. Instead, they’re stored in stainless steel Italian fustis (vessels with spouts) which line the shop’s shelves. “All of our selections are poured and bottled fresh in our shop for you to take home and enjoy,” explains the 48-year-old business owner and trained chef.

When it comes to olive oil, fresh is best

When it comes to olive oil, fresh is best. “We sell the freshest olive oils from around the world. For example, our current supply is from olives picked and crushed in the fall of 2014,” he explains. The local business utilizes alternating harvest seasons in the northern and southern hemispheres to access the most recent olive crushes, bringing customers the freshest juice available from Tunisia, Greece, Spain, Italy, Portugal, California, Chile, Peru and Australia. How does the local product match up to bottled grocery store oil? “It’s like comparing a Ferrari to a Lada,” he chuckles. “The grocery store oils have probably been sitting in vats for two to three years before being bottled and sold on shelves. The oil is old, tasteless, has little aroma and has lost most of the health benefits derived from using extra virgin olive oil. It’s edible, but that’s about it.” The local tasting bar’s products are tested twice, once in California and once in a world renowned, independent lab in Australia. “You are receiving a fresh, pure, unadulterated product of the highest standard,” he explains. Extra virgin is the highest quality and most expensive olive oil classification. “You can taste the freshness and amazing flavour. Good quality extra virgin olive oil has a grasslike aroma, tastes like fresh olives and offers a creamy flavour.” The recommended olive oil shelf date is about eight months. The couple travelled down the olive oil path GoodLifeMagazine.ca | 71

olIve oIl feature|exploring olive oil

FRESH

Black Olive

Tapenade THIS DELICIOUS APPETIZER RECIPE IS COURTESY OF THE COLLINGWOOD OLIVE OIL COMPANY. SERVE ON TOP OF CROSTINI AS A PARTY APPETIZER.

INGREDIENTS:

PREPARATION:

1 cup pitted oil-cured black olives

blend ingredients in a food processor until finely chopped, scraping sides if needed. season with fresh ground pepper.

1/4 cup coarsely chopped parsley 1 Tbsp drained capers 1 garlic clove, crushed 2 tsp fresh thyme 3 Tbsp eureka lemon fused olive oil

72 | GoodLife Barrie Edition - March April 2015 ■

refrigerate for up to 2 weeks. Makes 3/4 cup

after visiting friends in St. Catharines, who own a similar shop called Dellaterra. “We fell in love with their products, and felt that Collingwood could use a similar tasting bar,” explains Yuen, who is no stranger to the local food scene. “Cooking is in my blood because my parents owned and operated Collingwood’s Bamboo Terrace (the current site of Santini’s) for 37 years.” As of late, olive oil and balsamic vinegar tasting bars have become popular with foodies. “It’s a growing trend,” says Yuen, who estimates there are about 450 similar shops in the United States, and about 40 in Canada. All are independently owned, but use the same supplier. Growing interest stems from health effects associated with extra virgin olive oil. Several studies show that the fatty acids and antioxidants in olive oil have some powerful health benefits, such as a reduced risk of heart disease. Furthermore, olive oil is an extremely versatile oil with countless culinary applications. “From salads to stir-fries to chocolate chip cookies, it’s the perfect go-to oil for any kitchen adventure. Olive oil can do all the same jobs as butter, with a whole lot of health benefits,” explains Yuen, who even sells a butter flavoured oil. Along with various extra virgin oils, the lo-

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feature|exploring olive oil

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74 | GoodLife Barrie Edition - March April 2015 ■

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cal shop offers both fused and infused oils that come in a variety of flavours using natural ingredients. Visitors to the shop are also invited to savour intense white and dark balsamic vinegars aged up to 18 years from Modena, Italy. “Our balsamics are made in the traditional fashion, starting with grape ‘must’ and working their way through a series of wooden barrels. Our balsamic, unlike any other on the market, contains absolutely no caramel colouring, and is free of artificial colourings and flavours,” he explains. Freshly poured bottles of oils and vinegars come in three different bottle sizes: 200mL, 375 mL and 750 mL. Average prices range from $13 to $28 a bottle. With over 40 flavour varieties and hundreds of pairing possibilities, the choices are endless. Along with various extra virgin olive oils, top sellers include flavoured oils such as Tuscan herb, garlic, butter and Herbs de Provence. Truffle oil and sesame seed oil also fly off the shelves. Various vinegars are also sought after. “Our chocolate balsamic, which can be used in desserts, salads and baking, is a must-have.” The Collingwood Olive Oil Company sells gift baskets and even offers private tastings for groups of eight or more people. In its first year in business, the local tasting bar seems to be a hit in Collingwood. “We’ve been really busy,” says Yuen with a smile. “And that’s good for me because I’m happy to chat about olive oil all day.” The Collingwood Olive Oil Company is located at 42 Ste. Marie Street, Collingwood. For more information call: 705-293-OILS (6457) or visit collingwoodoliveoil.ca.

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OUTDOOR CHORES feature|outdoor chores

Spring. Has. Arrived. Carson Arthur When not in the dirt with his ecofriendly landscape design company, Carson stays busy building, planting, writing or designing as a featured guest on CityLine. His new show Critical Listing is currently airing on HGTV Canada. You can check him out at carsonarthur.com

Photos by Bob Gundu | Photos courtesy of MicroPro Sienna 76 | GoodLife Barrie Edition - March April 2015 ■

hose are possibly the three most magical words to any resident of Ontario, where winter isn’t simply a season; it’s a test of patience. Warmer days mean escaping the confines of your home and discovering the outdoors again, without the fear of frostbite. And finally, when the time comes to pull out those deck chairs and dust off the barbeque cover, the last thing we want to do is think about the outdoor chores that accompany the warmer weather. Unfortunately, there is no such thing as no-maintenance gardening, and often pushing our outdoor chores to the bottom of our ‘to-do’ list makes them seem more and more daunting and unmanageable. Well guess what? They don’t need to be! Through ‘smart gardening’ you can create a lowmaintenance green space that allows you to spend less time caring for your backyard and more time enjoying it! »

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oUTdoor Chores feature|outdoor chores

TOP

FTiIVPSE

our for reducing y s outdoor chnogre. this spri

12 DO A littlE EACH DAy

USE tHE riGHt tOOlS

Remember to treat your outdoor space like your household – regular maintenance is key. The best way to tackle this problem without overwhelming your schedule is by doing a little at a time, but doing it more often. Make the time and take five or 10 minutes each day to spend in your garden, whether it be a way to mentally prepare yourself for the season ahead, or just a way to unwind at the end of a long day accompanied by a glass of wine.

Take the time and extra care to make sure your equipment is clean and honed. Just like your kitchen knives, the blades on your gardening equipment work best when they are sharp. Sharp pruners and mowers will only make your life easier, and maintaining these tools will save you time and money in the long run. They’ll make a cleaner cut and they are safer to use. I also recommend using a steel brush to clean equipment after use and treat handles with linseed oil to keep them from drying out.

345 piCK tHE riGHt mAtEriAlS.

GEt StrAtEGiC WitH yOUr VEGEtAtiON

Picking the right products is essential to maximizing the longevity and value of your outdoor space. But with so many new products entering the market, choosing the right one can be tricky, especially when it comes to wood. You want durable treated wood that will last year upon year without decay but is also affordable. Personally, I use a pressure-treated wood called MicroPro Sienna that looks like cedar but is only a fraction of the cost. Plus, its treatment process gives it a beautiful, rich brown shade that doesn’t lose its luster, so I don’t need to re-stain it every spring and it’s rot-resistant. This leaves more time to spend on my deck entertaining, rather than maintaining!

Some beautiful plants are a lot more high-maintenance than others. You may like the look of annuals or hybrid perennials, but you may be spending a lot more time watering and caring for them and less time enjoying. Instead, choose a few small trees or even shrubs to take their place in your garden – they often require less fertilizing and watering and overall less hassle! Another way to get strategic it to choose plants that are native to your region. Not only will they require less maintenance, but they will be more resistant to disease, allowing you to maximize the longevity of your green space with as little work as possible. Sounds good to me!

78 | GoodLife Barrie Edition - March April 2015 ■

USE COlOUrFUl plANtErS iNStEAD OF COlOUrFUl plANtS

Everyone wants a bit of colour in the backyard, but plants that flower usually require significantly more attention and care than plants that don’t. Another obstacle with plants is that most perennials and several annuals only bloom for a few weeks. If you’re looking for purples, pinks or blues to adorn your green space, choose a container that already has those colours and fill it with lush ferns or rich grasses. Plus, planters have versatility– you can place these ‘mini-gardens’ virtually anywhere, be it on your balcony, pergola or patio, allowing you to change up the design aesthetic of your backyard in a moment’s notice.

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events|things to do

M a r C h | a P r I l | M ay

Goy

unpacks her cast of characters in april

tHInGS toDO

in barrie and surrounding areas

LAURIE WATT | lwaTT@sIMCoe.CoM

Luba Goy will be filling the Georgian Theatre with laughs as part of a Barrie International Comedy Festival Special on April 14.

1 G

oy has covered a lot of theatrical and comedic terrain since she graduated from the national Theatre school of Canada in 1969. she’s been on the stage at stratford and appeared on Tv, including in bits and bytes, an educational show about computers. now 69, she has her own show, luba, simply luba, but she is perhaps best known for her many roles on the royal Canadian air farce. she has found humour in how we live as Canadians, in characters we meet and take for granted. she’s taken on hillary Clinton, yoko ono, barbara streisand, the Queen, elizabeth Taylor and author Margaret atwood. The show at the georgian Theatre “will be me and at least 40 other people on stage that I do. whoever at the time (comes to mind) — it could be Pierre Trudeau or Jean Chrétien or Preston Manning, leader of the refo-o-o-o-rm Party.” she said she will tackle what’s happening in the news and put a new light on it, although she won’t have the assistance of the team of air farce writers. “Inspiration comes and I jot it down, but I do sit down and write if I have to,” she said, admitting that as a child, she was chatty and a bit of a fun-loving troublemaker in school. she has also explored her own Ukranian heritage and made a name for herself in that community, which honoured her with a kobzar literary award last year, a play that an adjudicator told her was “art”, although it was the story of her life. no doubt, we’ll see a bit of barrie and a bit of ourselves in the april show. “I’m looking forward to having a rollicking good night of comedy and sharing my stories,” goy said. “It’s what I love to do.” Tickets are $35 and $45 and are available by calling the Talk Is free Theatre box office at 705-792-1949.

80 | GoodLife Barrie Edition - March April 2015 ■

Hit the Honky Tonk. Trace adkins hits Casino rama March 20. The country star is known for you’re gonna Miss This, honky Tonk badonkadonk and ladies love Country boys. Tickets start at $40. doors open at 8 p.m. and showtime is 9 p.m. casinorama.com.

It’s Vegas Baby! Catch las vegas Tribute show March 21 at the georgian Theatre. This show features tributes to Jack nicholson, dean Martin and ed sullivan who play host to all your favourite actors, Tv personalities, comedians, sportscasters, presidents and over 30 singing legends. Tickets are $30. 705-739-4228.

Hear some Jive Talkin’. The australian bee gees show hits Casino rama March 21. one of the most successful and adored acts in musical history is recreated on stage in a spectacular multimedia concert event that includes hits like staying alive, you should be dancing, how deep Is your love and Jive Talkin. Tickets start at $30. doors open at 8 p.m. and showtime is 9 p.m. casinorama.com.

Be free as a bird. Casino rama presents lynrd skynyrd March 27. The band is best known for sweet home alabama, free bird and gimme 3 steps. Tickets start at $50. doors open at 8 p.m. and showtime is 9 p.m. casinorama.com.

Events events|things to do

Explore the soul. Lyrica Chamber Choir performs Dark Night of the Soul at Burton Avenue United Church March 28 at 7:30 p.m. Enjoy epic music by contemporary Norwegian composer Ola Gjeilo with text by medieval poet St. John of the Cross. Accompanied by piano and string quartet, Lyrica is very pleased to welcome to Barrie, the acclaimed Tost Quartet of Toronto. lyricachoir.ca.

Celebrate the sweet. Wye Marsh Wildlife Centre in Midland hosts the Sweetwater Harvest Festival March 28 and 29. See how maple syrup is made, roast some bannock on the fire or enjoy a delicious pancake breakfast. wyemarsh.com.

Improve your home. The annual Spring Home Show is set for March 28 and 29 at the Barrie Molson Centre. Exhibitors will include home renovation ideas, new kitchens, fall gardening tips, update your floors, hot bathroom trends, energy efficient windows, home décor, colour consultations and more. Admission is free. mbmshows.com.

Hear the thunder. The very best of Celtic Thunder’s principal singers, backed by the amazing eight-piece Celtic Thunder band hit Casino Rama March 28. They will deliver their much-loved ensemble numbers with selections including Heartland, Galway Girl, Seven Drunken Nights, A Place in The Choir and Turning Away. Tickets start at $40. Doors open at 8 p.m. and showtime is 9 p.m. casinorama.com.

Explore the American songbook. Casino Rama welcomes Under the Street lamp for shows at 1 p.m. and 9 p.m. on April 4. Classic hits featuring Doo-Wop, Motown and old time Rock ‘n’ Roll are performed. The show will take you to back an era of sharkskin suits, flashy cars, and martini shakers. Tickets start at $20. casinorama.com

Face reality. Talk is Free Theatre presents Stationary: A Recession-Era Musical at the Mady Centre for the Performing Arts April 8-11. This show explores the lives of eight young

Gerry Dee april 30 at 7:30 p.m. Orillia Opera House people at a moment when big dreams meet reality checks. Tickets are $40.80. tift.ca.

Celebrate 5-0. South Simcoe Theatre presents Hats! – The Musical April 9 to 26 at the South Simcoe Theatre. This is the musical about a 49.999 year-old woman who reluctantly faces the inevitable big 5-0 until she meets several remarkable women who show her about fun, friendship and forgetting about things that simply don’t matter anymore. southsimcoetheatre.com.

Laugh with the ladies. Leading Ladies is a very funny farce about two down-on-their luck English Shakespearean actors who pose as the long-lost heirs of a dying American woman’s huge fortune. It’s on stage at The Orillia Opera House April 9-19. Tickets are $25. orilliaoperahouse.ca.

Know when to hold ’em. Kenny Rogers hits the Casino Rama stage April 10 and 11. Rogers is best known for The Gambler, Islands in the Stream, Coward of the County and Lady. Tickets start at $35. Doors open at 8 p.m. and showtime is 9 p.m. casinorama.com.

Let the syrup flow. The Spring Tonic Maple Syrup Festival takes over the Tiffin Conservation Area April 11. Start with a pancake and sausage breakfast, complete with maple syrup made

Frankie Valli may. 9 at 9 p.m. Casino Rama 82 | GoodLife Barrie Edition - March April 2015 ■

at Tiffin, then explore and enjoy live music, a horse-drawn wagon ride and an animal show, plus lots more. 705-424-1479.

See comedy at its best. Luba Goy hits the Georgian Theatre stage April 14. In this show, presented by The Barrie International Comedy Festival and Talk is Free Theatre, Goy will perform a number of her characters including famous personalities and even a few Prime Ministers. Tickets start at $41.68. tift.ca.

Have your funny bone tickled. Comedian Wanda Sykes, named on the funniest stand-up comics, hits the Casino Rama stage April 17. This will be the Emmy Award-winning actress’s first appearance at Casino Rama. Doors open at 8 p.m. and showtime is 9 p.m. Tickets start at $25. casinorama.com.

Hear top fiddlers. Casino Rama welcomes Natalie MacMaster and Donnell Leahy for two performances on April 18. The husband and wife team are two of the world’s most celebrated fiddlers. They combine French, Celtic, bluegrass and Cajun music with stories of Cape Breton. Showtime is 1 p.m. and 9 p.m. and tickets start at $25. casinorama.com.

PLAN TO LIVE THE GOOD LIFE Jackie Ramler, CFP, FMA, MBA Financial Advisor 705-721-5919 Specialized wealth services for Business Owners and Executives.

Soar with the music of the Eagles. Classic Albums Live take the Georgian Theatre stage to perform one of the greatest compilation albums of all time, The Eagles - Their Greatest Hits April 24 at 8 p.m. Hear hits like Take It Easy, One Of These Nights, Tequila Sunrise and Peaceful Easy Feeling. Tickets are $45.64. 705-739-4228.

Become a daydream believer. Micky Dolenz and Peter Tork will perform many of The Monkees’ classic hits at Casino Rama April 24 and 25. The band is known for Last Train to Clarksville, I’m a Believer and Daydream Believer. Showtime is 9 p.m. and tickets start at $22. casinorama.com.

Celebrate all things maple. Every year, Elmvale explodes in a celebration of nature’s rites of spring - the running of liquid gold - Ontario’s pure maple syrup. On Saturday, April 25, vendors line the streets with offerings of maple syrup, food galore, book sales and collectibles among other country treasures. elmvalemaplesyrup.ca.

Retirement can be the ultimate vacation – if you plan ahead! Many people spend more time planning their vacation than they do their retirement, while a well planned retirement can lead to a holiday that lasts for years. Raymond James Ltd., Member-Canadian Investor Protection Fund.

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Remember summer lovin’. Grease Mania, a musical revue paying tribute to one of Hollywood’s favourite films, hits the Georgian Theatre stage April 25 at 8 pm. Join Grease’s favourite characters, including Rizzo, Kenny K., Frenchie, and the sensual Cha Cha and not to mention our favourite lovebirds Danny and Sandy, for a fantastical journey in song and costume. Tickets are $50. 705-739-4228.

Catch Mr. D. Gerry Dee Live hits The Orillia Opera House April 30 at 7:30 p.m. Dee is the star and creator of CBC’s hit sitcom Mr. D, author of Teaching: It’s Harder Than It Looks. He also appeared on Gerry Dee Sports Reporter on The Score. In Gerry Dee Live, he will touch upon marriage, fatherhood and his years as a teacher. Tickets are $59. orilliaoperahouse.ca.

Oh, What a Night. Frankie Valli and The Four Seasons hit Casino Rama May 9. Enjoy the hits Sherry, Grease, December 1963 (Oh, What A Night) and Can’t Take My Eyes Off Of You. Showtime is 9 p.m. and tickets start at $50. casinorama.com.

GoodLifeMagazine.ca | 83

MARCH EVENTS

Over the Rainbow Gala Saturday, April 25th, 2015

Jackie Ramler of Raymond James Ltd. – Barrie invites you to their 4th Annual Over The Rainbow Gala

Speakeasy: A

Roaring 20’s Murder Mystery.

Come as a flapper or come as you are Dressed as a gangster or silent screen star It‘s going to be fun no matter the dress Just bring yourself and we‘ll do the rest. Proceeds from the evening will go to Rainbows For All Children. Proceeds from the evening will go to Rainbows For All Children Canada. For more details contact rachael.porto@raymondjames.ca or 705-721-5919.

23rd

HOME SHOW ANNUAL

2015

This is the

BIG ONE!

Barrie Molson Centre Saturday March 28, 10am-5pm Sunday March 29, 10am-4pm

Windows and Doors • Landscaping • Kitchen and Bath • HVAC • Home Decor Spas and Hot Tubs • Flooring • Financial • Retail Products AND MUCH MORE! For last minute bookings please call Maryann @ 705-726-0573 ext 228 or Kate @ 705-726-0573 ext 245. For show info call Amanda - show manager 705-435-6228 ext 222 Presented by