GoodLife Georgian Bay Fall 2014

| OWEN SOUND & SURROUNDING AREAS

F A L L 2 0 1 4

FALL 2 0 1 4

SERVING COLLINGWOOD | WASAGA | BLUE MOUNTAINS | MEAFORD

Home Tour

Cottage renovation

Portfolio: Brian Graham

IN THE KITCHEN WITH

GoodLife Georgian Bay Edition

Andrea deMatteis

AND LORRIE SHELLEBY

TIN ROOF GLOBAL:

EDUCATING THE MASSES

Travel Kesagami WILDERNESS LODGE

www.goodlifemagazine.ca

26

WAYS TO HAVE FUN THIS FALL

S

w

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It’s where you live.

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GEORGIAN BAY Regional Vice President & Publisher Ian Proudfoot Regional General Manager Shaun Sauve General Manager Carol Lamb Advertising Sales Manager Cheryl McMenemy Editors Lori Martin Elise Allain Director of Production Kent Feagan Graphic Design Lu-Anne Turner

fresh SOUTHERNS are here!

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BUTTER TO OLIVE OIL CONVERSION CHART

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Did you know that Collingwood Olive Oil’s fresh extra virgin olive oils can be substituted for butter in any recipe?

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4 | GoodLife Georgian Bay Fall 2014 ■

Advertising Sales Representatives Pamela Amero Dawn Clare Kate Harcourt Jen Martin Margot Minardi Wendy Sherk Patti Young Photography Contributions Magna Arnott Nat Kay Ellie Kistemaker Brian Muller Meagan Young Mike Guilbault Editorial Contributions Trina Berlo Leigh Blenkhorn Bart Card John Edwards Katherine Elphick Michael Gennings Maija Hoggett Gordon Stimmell Alaa Yassin 11 Ronell Cres.

Collingwood, ON L9Y 4J6 Phone: 705-444-1875 Fax: 705-444-1876 for advertising inquiries please email cmcmenemy@simcoe.com or call 705-444-1875 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie Statements opinions and point of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or Good Life Georgian Bay. Good Life is published four times per year: Spring, Summer, Fall and Winter.

For further information regarding all our products we invite you to call us at 705-444-1875

RONAN REALTY, BROKERAGE

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31 BUSH CRESCENT, WASAGA BEACH 4 Bdrm Home with a Gorgeous Treed Backyard. Fully Finished Living with Walkout to Rear Deck. Formal Dining, Gas Fireplace, Spacious Rec-Room and many Improvements. 25k Slate Roof Recently Installed.

50 CHRISTY DRIVE, WASAGA BEACH

3 Bdrm, 2 Storey Home steps to Popular Beach Area 1.

Built in 2012, includes Dble Garage, Inside Entry, Large Formal Living/Dining, Upgraded Kitchen w/ High-End Stainless Appliances, Master with Oversized Ensuite and Walk-out to Backyard.

8 EAGLE COURT, WASAGA BEACH

A Private Setting, this All Stone Home offers a 4 Bdrm Flr Plan, with a Fully Finished Bsmt, Pool Table, Bar Area & Oversized Rec-Room.

Main Level Boasts Hardwood, G/F, Several Unique Finishes with Country Kitchen, Beautiful Bay Window in Kitchen, Dble Garage and 2nd Living Area (Den) with Access to Treed Backyard.

11 SPOTS LANE, WASAGA BEACH

In a Remote Location of Wasaga Beach, yet close to all Amenities and in the Heart of Beach Area 1. O/C Design, Vaulted Ceilings, Central Vac, Pot Lights, Stone/Vinyl Exterior, Rough-in in the Basement ready for Finishes. Mature Trees & Ready for Quick Possession.

4159 SUNNIDALE CONCESSION 9, CLEARVIEW 50 Acre Hobby Farm, with 2 Outbuildings. 2 Storey Country Home offering 4 Bedrooms, 2 Living Area’s, Walk-out to Deck with Above Ground Swimming Pool.

Very Efficient Home to Heat. Financing Available.

40 DOWNER CRESCENT, WASAGA BEACH

Exceptional Custom Built Home offering 5 Bdrms, 5 Bathrms and close to 4,000 Sq. Ft of Living Space. Extensive amount of Landscaping, Interlock Drive, 2 1/2 Car Garage, Hardwood, Granite, Large Formal Dining & Located in a Desirable Mature, Golf Course Community.

17 MAPLE CRESCENT, WASAGA BEACH

Formal Model Home, over 2500 Sq. Ft on the Main Level. 1 Acre Premium Lot in Wasaga Sands Estates. Upgrades are Endless, Quartz, Hardwood, Porcelain, Gas fireplace, Large Pantry, Crown Moulding, Triple Car Garage, Oversized Main Entrance, Large Rear Deck with Privacy. Large Drive for Plenty of Cars, Recreational Vehicles & More.

60 MULLIGAN LANE 321, WASAGA BEACH

A beautiful, well maintained condo with views to Marlwood Golf Course Course. Walk-out & Go Golfing! 2 Bedroom, 2 Bathrooms with Several Upgrades including Lighting, Granite in Kitchen, All Appliances, Crown Moulding +++.

Very Affordable, and Turn Key.

7 55TH STREET, WASAGA BEACH Brand New Custom Built Home, offering 3 Bedrooms on 1 Level with a Complete Unfinished Basement.

Hardwood Flooring, Ceramic Tile, Open Concept Living.

Quick Closing Available.

1985 TINY BEACHES ROAD S., TINY Excellent Business Opportunity to own a Business & Live on Site. Cottage Property with 8 Rentable Units, on 1 Acre of Land. In the Popular Community of Tiny Beaches, Excellent Income Potential. Severed Residential Lot included in Price.

15 SPRUCE STREET# 1, WASAGA BEACH

611 RIVER ROAD E., WASAGA BEACH 1.15 Acres of Immaculately Landscaped Grounds and a Gorgeous Stone & Stucco Home. One of the Largest Lots in the Area. Customized with Elegance & Detail, this Home is the Perfect Fit for a Large Family or those that Love to Entertain. Granite, Stunning Kitchen with Stainless Appliances, Hardwood, Vaulted Ceilings and Picturesque Windows overlooking.

2 Bedroom Condo, Fully Renovated within Steps/Views to Beachfront & Located on the Nottawasaga River with Boating Access. Walk to Shops, Restaurants, and Entertainment. Low Maintenance, would make the Perfect Year-Round Cottage.

103 41ST STREET, WASAGA BEACH

Located on the North Side of Mosley, Steps to Sandy Beachfront.

Privacy and all living on one Level. Would make an Excellent Cottage with Plenty of Space for the Kids to Play. Offering 3 Bedrooms + an Office/Den, 1455 Sq. Ft of Living with a Large Master & Walk-out to Front Deck. Detached Garage/Shop & Very well Treed.

48 CAMERON DRIVE, WASAGA BEACH

A Unique Custom Home, offering a Rental Suite or the Perfect In-Law for the Parents. Entire Home offers 6 Bdrms (4 up and 2 Down) with a Walk-out to a Stunning Backyard. In-Ground Pool, Detached Shop, Pond and Pool House.

Landscaping is Unbelievable. Rounded Drive, Extra Parking for Boat/RV at Side of House, Large Rec-Room in Basement with Wet Bar. Quick Closing Available.

43 NANCY STREET, WASAGA BEACH

In the Heart of the Hustle and the Bustle of Wasaga Beach, yet Nestled on a Quiet Dead end Street. This 4 Bdrm, 3 Bath Home is Fully Finished with In-Law/Rental Potential. Hrdwd Flrs, Large Living Area with Open Concept Kitchen & Dinette, Large Covered Porch with BBQ Hookup, Beautiful Picture Windows at the Front of the House, Side Entrance, Fully Fenced Backyard. Large Drive, Extra Storage Shed & More.

51 MEADOW LANE, WASAGA BEACH

2 Bedroom, 2 Bath Home in an Adult Community. Move in Ready & Furnishings Negotiable. Turn Key, Country White Kitchen, Crown Moulding, Wainscotting, Gas Fireplace with Built in Area for Television, Newly Painted & Decorated, Brand New Appliances, Central Air, Single Garage ++++. Low Maintenance.

OFFICE LOCATIONS: ALLISTON | BARRIE | NOBELTON | ORANGEVILLE | TOTTENHAM | WASAGA BEACH *Sales Representative **Broker ***Sales Representative/Owner ****Not intended to solicit clients under contract or contravene the privacy act. Each office independently owned and operated.

•

contents • • contents •

R PR

Mo R

BU TOW

19

10 Family Cottage 19 Renovation Tin Roof Global: 27 Fall Flavours 35 In the Kitchen 42 Events 50 Portfolio 54 Chilled Wines for Salad Days 56 Travel 59 A Sporting Life

With the links bordering its back yard, ski hills next door and all-season recreation trails close at hand, this Blue Mountains aerie beckons the active

10

stirs memories - old and new

Turning the tide and educating the masses

Local farmers and chefs share favourite harvest recipes

42

with Andrea deMatteis & co-owner Lorrie Shelleby

Music, events and entertainment for the whole family

54

Brian Graham - turning logs inside out

66

In the Crowd

Meeting Priscilla Presley

Find the perfect wine to serve on Salad Days

86 C

Kesagami Wilderness Lodge An adventure close to home

6 | GoodLife Georgian Bay Fall 2014 ■

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GoodLifeMagazine.ca | 7

•

E D I T O R ’ s n ote •

They say the devil is in the details LIFEWAVE

I had never completely understood this until recently when I tried to determine why some homes grab your attention with the small things that make a big difference. A spectacular light fixture, a luxurious designer wool throw, a high-end kitchen faucet all stand out like fine jewelry and accessories on a smart-dressed woman (or man for that matter).

These are also the details that create personality and make your home, well, your home!

Mylar & Loreta’s R E S TA U R A N T Where Amazing Food, Excellent Service and a Country Atmosphere come together for an unforgettable dining experience…

In this fall issue, you will find exceptional personal touches in our home tour, making it cozy, and really well designed. We visit a Georgian Bay escape and take a trip down memory lane with a renovated family cottage near Lions Head.

Beyond home décor, we present the fall harvest through the eyes of local growers and chefs. Autumn fruits and veggies are versatile, tasty, packed with vitamins and a perfect addition to your family’s favourite recipes.

We also visit Santinis, speak with local chef Andrea deMatteis and get the real deal on this culinary gem in Collingwood.

Reporter Erika Engel meets with John Millar of Collingwood, executive director and founder of Tin Roof Global to bring focus to the difference his company is making to the lives of children living in Uganda and in education across Ontario on the importance of healthy water systems.

Finally, we find the best events and entertainment in the region, talk to local artist Brian Graham, offer expert wine picks, a fishing trip and more in this issue of GoodLife!

Prime Rib

EVERY SAT. & SUN. NIGHT! OPEN 7 DAYS A WEEK AT 10AM

794112 Grey County Road 124, Singhampton • 705-445-1247 • www.mylarandloretas.ca

8 | GoodLife Georgian Bay Fall 2014 ■

Elise Allain goodlife@simcoe.com follow us @goodlifebarrie www.goodlifemagazine.ca Digital edition now available for tablet and iPad.

Millennium Inc. Brokerage Independently Owned and Operated

(705) 429-2121

Beautiful Georgian Bay! SERVING YOU SHORE TO SHORE! BUYING OR SELLING - CALL CATHY!

Cathy

BRADFORD Sales Representative

cathy.bradford@century21.ca www.cathybradford.ca

1050 Lawson Road, Tiny, ON

1054 Lawson Road, Tiny

21 Hastings Avenue, Tiny

Commercial/resort/residential home/5 1 bedroom furnished units. Loads of upgrades in home, complete with 2 bedrooms, office full, part finished basement. Windows & gas furnace new in 2013. Residence & office over 1,200 sq. ft. fronting & backing onto roads, loads of parking. Short stroll to the beach. Neighbour of Wasaga Beach. Room for more units/ concrete roof..

Offered at $399,900 MLS® 20141755

Woodland beach year round gem. See the water and sunsets from front of property. Just steps to the beach. Home complete with galley kitchen open to dining and living room, hardwood floors, vaulted ceiling, skylights, tinted windows, retractable screen doors front and back, laundry room, walkout to 2 tired deck, gas furnace, central air, stainless steel roof. Deep single car garage. Fabulous bunkie with loads of sleeping space. Nestled on beautiful landscaped lot with drilled well. An absolute must see for home or year round get-a-way to one of the most beautiful beach communities of Georgian Bay. Neighbour of Wasaga Beach.

1660 River Road West, Wasaga Beach

30 29th Street North, Wasaga Beach

207525 26 HIWY, The Blue Mountains

This gem is one with nature on this spot of the river.

New family needed for this Wasaga Beach 3 season

One of a kind home on 2 acre estate lot in the exclusive Thornbury community .Over 4,000 sq. ft. Of luxury living space, offering brazilian hardwood floors, granite countertops, imported italian spiral staircase, captivating post and beam, warm wood accents and cathedral ceilings. Radiant heated floors thru out. Finished top to bottom with 4 bdrms, 3bath.

Outside offers 600 ft. Wrap around deck, some beautiful landscaping and space for pool and tennis court. Golf course, hiking trails, ski hills and the bay just a few minutes away. Could be your million dollar estate!

Offered at $649,900 MLS® 20134449 Priced to Sell, accesses over $900,000

Secluded with a gorgeous view. Over ½ acre of trees & landscaping. Finished top to bottom, hardwood thru-out, living room w/walk-out to deck. Family room w/ wood burning stove on stone hearth and walkout.

Offered at 289,000 MLS® 20143590 $

cottage. only 3 properties up from the fabulous sandy shoreline and water of family, beach 4. It’s more than worth checking out. call to view and you can start creating your beach memories in Wasaga Beach, home of the world’s longest sandy,

Disable friendly w/ramp & lift. A must see

freshwater beach.

Offered at 295,000 MLS® 20141712

offered at $179,900 MLS® 20143118

$

Fabulous

cottage

location,

3

large

bedrooms, 4pc bath on 207 ft. deep lot.

Spotless, gas fireplace, kitchen and eating area open to living room. Totally turn key.

Located in beautiful Woodland Beach, neighbouring beach community to Wasaga Beach. Easy access to Barrie and Midland.

Absolute gem.

Offered at $213,500 MLS® 20142830

HOME OF THE WORLD’S LONGEST, SANDY, FRESH WATER BEACH!

GoodLifeMagazine.ca | 9

• HOME TOUR •

10 | GoodLife Georgian Bay Fall 2014 ■

A SPORTING

LIFE

WITH THE LINKS BORDERING ITS BACK YARD, SKI HILLS NEXT DOOR AND ALL-SEASON RECREATION TRAILS CLOSE AT HAND, THIS BLUE MOUNTAINS AERIE BECKONS THE ACTIVE.

BY PATTI VIPOND | PHOTOGRAPHY BY MIKE GUILBAULT

From the front foyer, the stunning view seen through the wall of windows in the timber-ceilinged Great Room suggests you have arrived at a secluded lodge.

Seen first is the verdant green of lush forest cradling a golf course’s fairway and 3rd hole where a foursome tries for par. Beyond this stretches the cobalt amplitude of Georgian Bay, sending out its white horses beneath a calm cerulean sky.

However, this lovely retreat is a Blue Mountains residence. Owners Brammer and Lisa Long and their two sons enjoy this superb scene and the comforts of the hillside home they built overlooking the bay and the Georgian Bay Golf Club in 2007. Designed by Lisa and builder Patrick Coulter of Patrick B. Coulter & Associates, with finishes by Jo Redman of Redman Watson Interior & Architectural Design, the 6,462-square-foot mountain-style wood and stone house was custom built for this active family’s life.

In fact, the couple moved from Collingwood to Blue Mountains to give their sons, then avid downhill ski racers coached by their father who raced at Horseshoe Valley and Medonte, quick access to more challenging hills. Brammer designed a ski tuning room in the lower level including ventilation and two stations to tune, file and wax skis, and ample space to store ski equipment. Lisa added a direct entry from inside their three-car garage.»

GoodLifeMagazine.ca | 11

• home tour •

“I wanted the boys to be able to take their ski equipment downstairs without having to cart everything through the house and dripping water as they went,” explains Lisa. “One of my husband’s brothers and his family stay with us on winter weekends to ski and my younger son coaches their young sons. We have lots of room for their equipment as well.”

The lower level is also the go- to place for playing pool and cards, lifting weights or just watching TV in front of the gas fireplace. The home’s raised site lets Georgian Bay be seen from the basement, including through the glass doors that lead to a flagstone patio with hot tub.

The couple designed their home with Coulter from scratch in a process that was lengthy but worthwhile. Some features were must-haves like the ABOVE: Casual, comfortable dining room.

TOP: The Great Room with its granite wood-burning fireplace, gilded with a vibrant commissioned painting of birches on crimson by artist Carla Grimm, is large enough for gatherings but small enough for quiet reading by the fire.

TOP-RIGHT: The three-season room, with its heated slate flooring and glass panels to replace the screens during cool seasons, has been an integral part of family celebrations.

12 | GoodLife Georgian Bay Fall 2014 ■

Independently owned and operated by your Neighbours!

EET

STR UME

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ROD GLEN

ROAD GERS

FOR ALL YOUR FURNISHING NEEDS EVA CRESCEN T

home’s wood and stone exterior, dormers and three-car garage. Some were happy surprises like finding the basement large enough to add more bedrooms and a vast storage space under the front porch. But the overall plan was to create a layout where, in the future, family members could live together but have private living areas.

“We thought if we were going to live here a long time, we would design the main floor to be like a bungalow where my husband and I could live,” explains Lisa of the home’s unique floor plan that balances seven bedrooms and four-and-a-half baths throughout three levels.

“Our bedroom, office, the kitchen, Great Room and everything for our day-to-day living are on the main floor. When our kids grow up and have their own families, one family could live downstairs with their own living room, three bedrooms, bathroom and small kitchen.

Upstairs, we have a den, three bedrooms and two bathrooms. Another family could live up there and we would still have a guest suite. We don’t have voluminous spaces. It is a bit more intimate. That’s what I was looking for, a cozy feel even though there’s a lot of space. You feel at home.”

The kitchen’s design was tweaked by Redman to create an eat-in country kitchen that doesn’t have a table. A 12-foot island topped with antiqued Cambrian black granite, whose acid etched surface does not show fingerprints like its shiny counterparts, is both a functional island and triple-sided counter with seating. This is where most meals with family and friends are shared. Without chairs, the space becomes a serving buffet for dinner parties. Greg Andrew of Clearview Woodworking in Stayner crafted an integrated look by fronting the refrigerator, freezer and both dishwashers with the cabinetry wood.

When a larger crowd arrives for a repast, they dine in a casual, comfortable dining room. Afterwards, guests can retire through wide wooden pocket doors to an adjoining screened three-season room to relax and relish the moment, or walk out to a flagstone patio with seating by a two-tiered water feature. »

AD ICE RO

S. SERV

10216 Highway 26 East, Collingwood | 705-444-6341 Email:cwd@thebrick.com | www.thebrickcollingwood.com

Nobody Beats The Brick.

GoodLifeMagazine.ca | 13

• home tour •

14 | GoodLife Georgian Bay Fall 2014 ■

BAKING WITH A NEW TWIST ON COLOUR!

The kitchen’s design was tweaked by Redman to create an eat-in country kitchen that doesn’t have a table. A 12-foot island topped with antiqued Cambrian black granite, whose acid etched surface does not show fingerprints like its shiny counterparts, is both a functional island and triplesided counter with seating.

“We created a very informal dining room because we’ve had dining rooms in previous homes and never used them,” explains Lisa.

“Once we finish dinner, everyone just stays and chats. I put a mirror up so people seated facing the wall can see the reflection of the Bay.” The three-season room, with its heated slate flooring and glass panels to replace the screens during cool seasons, has been an integral part of family celebrations.

“My husband has five brothers so we will often host either Thanksgiving or Christmas,” explains Lisa. “We put a table in the screenedin room and can seat 24 for dinner between it and the dining room. It’s a really nice room to sit in. It’s never hot in summer because it only gets the first morning sun. On a warm day, it’s fresh.”

The Great Room with its granite woodburning fireplace, gilded with a vibrant commissioned painting of birches on crimson by artist Carla Grimm, is large enough for gatherings but small enough for quiet reading by the fire.

“We burn a fire most days in the wintertime,” says Lisa. “Until the bay freezes over, it looks almost tropical because of the shale. The sun reflecting on it makes the water turn the colour of a Caribbean ocean. You can be up on a ski hill when it’s freezing cold and look at the bay and it is blue-green. Also, in the wintertime the wildlife comes down the hill. We have seen a wolf on the 3rd hole tee deck sitting in the sun. We get deer and fox year-round.” »

Trudeau introduces a colourful new baking collection that includes all the basic tools and innovative silicone moulds.

874 2ND AVE. E., OWEN SOUND • FULFORDS.COM

GoodLifeMagazine.ca | 15

• home tour •

“The lower level is also the go-to place for playing pool and cards, lifting weights or just watching TV in front of the gas fireplace.”

345

3 Bd

14

3 Bd

Flooring in the Great Room and throughout most of the home is butterscotch-coloured antique oak, reclaimed from many places including the bottom of Lake Ontario. Beyond the Great Room is the master bedroom, ensuite with steam shower and shared bay-facing office.

“It’s interesting because people ask us why we didn’t put our master bedroom on the side with the view, but our daylight hours are not spent in the bedroom,” notes Lisa.

“You can’t see the view at night time,” adds Brammer.

Upstairs, a bridge overlooking the Great Room connects the guest suite to a separate living area with two bedrooms, den and bathroom with skylights. Between the spaces, a cozy daybed beneath mullioned windows in the hallway acts as an extra guest bunk.

“A second family could live independently up here,” explains Lisa. “We have a pullout

16 | GoodLife Georgian Bay Fall 2014 ■

couch in the den for overflow. It gets used, trust me, at Thanksgiving or Christmas. At times, we’ve had over 20 people stay overnight and we have room for everybody.”

The home’s upper level also has two cozy covered decks. One is accessed from both bedrooms used by the couple’s sons. The other is across from the guest suite whose commodious mountain-view bedroom and bath can be made private with a pull of a pocket door. The view from the decks can be stunning in more ways than one.

“It is unbelievable when we have a thunderstorm and it is striking out over into the bay,” says Lisa. “You sit here and it is an amazing light show at night to watch the storm going across the bay. The golf course puts on a professional fireworks display just below our hill on the May 24th weekend and Canada Day. It’s like our own private show. We always invite people over for dinner and then sit and

watch the incredible fireworks.”

Easy access to outdoor sports like golf, skiing, hiking, snowshoeing and jogging make living in this community special. In winter, cross-country skiers hit the golf course and hikers follow the cart paths. The year-round Georgian Trail is only a short walk down the hill.

“Today I did a loop down the hill, across the trail, up the escarpment and then back here,” says Lisa. “You see so many people on the trails. It’s a very recreational, very active community. That’s so nice.”

10

4 Bd

This property – 147 Stone Zack Lane in Blue Mountains – is currently listed at $2,795,000 by Max Hahne and Storey Badger of Sotheby’s International Realty Canada. For more information or to arrange a viewing appointment, please call Max Hahne at 877-960-9995 or Storey Badger at 416-960-9995, or go to sothebysrealty.ca.

4B

345 MARINER’S WAY

1428 10 NOTTAWASAGA CONC. N

3 Bdrm, 2.5 Bath, 1341 sq. ft.

5 Bdrm, 4.5 Bath, 6600 sq. ft. fin.

$229,900.00

$2,999,000

149 LAKESHORE RD S.

148 BROPHY’S LANE

$575,000.00

$299,900.00

4 Bdrm, 2 Bath, 1650 sq. ft.

3 Bdrm, 1.5 Bath, 1276 sq. ft.

108 LAKEHSORE RD S.

573 MARINER’S WAY

4 Bdrm, 3.5 Bath, 4012 sq. ft (fin)

3 Bdrm, 2.5 Bath, 2120 sq. ft.

$599,000.00

$1,095,000.00

107 MAPLE LANE

120 EAST STREET, GREY HIGHLANDS 3 Bdrm, 1 Bath, 2697 sq. ft. (fin)

2 Bdrm, 2 Bath, 920 sq. ft.

297 MARINER’S WAY

141 ASPEN WAY, BLUE MOUNTAINS

$1,375,000.00

$325,000.00

$224,900.00

$799,000.00

4 Bdrm, 2 Bath, 3522 sq. ft (fin)

6 Bdrm, 2.5 Bath, 4181 sq. ft. (fin)

Midwives

Nottawasaga

Midwives are professional primary care providers who care for women and babies throughout pregnancy, labour, birth and for six weeks after baby arrives.

We offer clinic visits in Collingwood and Midland; as well as home visits for the first 2 weeks postpartum. A midwife is also available 24/7 if an urgent matter arises.

Midwifery care is funded by the Ministry of Health and Long Term Care and is free to any resident of Ontario.

We can provide care for women planning home births (including water births), or hospital births at Collingwood General and Marine Hospital, Orillia Soldiers’ Memorial Hospital and soon at Georgian Bay General Hospital.

We hold regular workshops and classes at the Collingwood clinic. Our next “Home Birth Information Night” is September 10 at 6:30 pm. We also have “Midwifery Information Sessions” the first Tuesday of the month at 4:00 pm.

We have space for clients with due dates of September and onwards.

If you feel that you want to experience midwifery care, call us.

9811A Beachwood Road Collingwood

705 446 2511

info@midwivesnottawasaga.org midwivesnottawasaga.org

• F E AT U R E •

A log cottage nestled between tall white birch trees holds the majority of Mary Kings’ memories. Now it’s building memories for a new generation.

FAMILY COTTAGE RENOVATION

STIRS MEMORIES - OLD AND NEW

BY DEIRDRE HEALEY | PHOTOS BY PHILIP WALKER | OLDER PICS CONTRIBUTED BY MARY KINGS

GoodLifeMagazine.ca | 19

• F E AT U R E •

“It was hard for me to see the place change that quickly because it had been the same since I was three years old.”

For

Mary, it’s where she met her best friend, celebrated Thanksgiving every year and spent her honeymoon with her husband.

“That cottage was a constant in my life,” says the Waterloo woman.

Built in 1931 entirely out of black swamp spruce logs, the cabin is located just off Georgian Bay near Lion’s Head. The 1,650-squarefoot cottage sits on five acres of tree-covered property. It is less than 100 metres from the water and backs onto the Niagara escarpment.

Mary’s parents bought it in 1951 when she was three years old and from that point on she and older brother Tom spent every summer of their childhood at the family getaway.

“It’s where I grew up,” says Mary. Her father affectionately named the log cabin “Tomalog,” a combination of Mary and her brother’s names and the word “log.” He even made a wooden sign in the shape of a totem pole and carved “Tomalog” into it. The sign still hangs outside the front of the cottage.

20 | GoodLife Georgian Bay Fall 2014 ■

Exclusively at

In the summer, Mary would spend her days waterskiing, riding horses at the nearby stable and playing Scrabble and other board games.

On the weekends, the neighbours would take turns hosting theme parties. Mary’s parents were known for their annual feast of pig tails, cabbage rolls and a keg of beer.

“There was always something fun going on at Tomalog,” she says. The most special moments were the annual Thanksgiving dinners her family had at the cottage. Her mother made a turkey dinner for the family and she would invite any other relatives or friends who didn’t have a place to go for the holiday dinner.

“Mom never wanted anyone to be alone on Thanksgiving so our holiday table was usually pretty full,” says Mary. “The one thing I remember most was my mom hanging a spoon on her nose at dinner. It became a competition every year to see who could do it the longest.”

After dinner, her father would make a huge fire in the fireplace and the family played cribbage.

“Our Thanksgiving dinners at the cottage were always memorable and (evolved) around family and friends.

Once Mary had three children of her own, she and husband Marty ended up building a cottage just down the road so she could continue to spend time at her childhood vacation spot. “My parents were just two minutes away so we were always wandering over there.”

Even after Mary’s three boys were grown and her mother had died, she continued to go to Tomalog to spend time with her father there. “I just kept feeling this pull to go back.”

When Mary’s father died in 2003, things changed. The family cottage that had always been her second home was now empty. Mary and her brother initially put the property up for sale, but with so much of the family’s history tied to the log cabin they eventually took it off the market.

“After my father died I had this beautiful structure and I didn’t know what to do with it,” says Mary. “I knew if I sold it that I would have to drive past it every time we went up to our cottage and deal with the reality that it was no longer ours.” »

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GoodLifeMagazine.ca | 21

• F E AT U R E •

When they pulled up the carpets they found original maple floors throughout the main floor so they sanded and refinished them.

22 | GoodLife Georgian Bay Fall 2014 ■

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In the end, Mary took over ownership of the cabin and decided to do some extensive renovations so her children and their young families could spend time there.

Over the 50 odd years Mary’s parents owned the loft-style four-bedroom cabin, the only change they made to the original structure was an addition in 1969 so they could have a dining room with a master bedroom above it.

“There was still the same Berber carpet that was installed in the 1970s,” says Mary.

Not only did the carpet need to be pulled up, but the tiny kitchen needed to be expanded, the bathrooms needed to be updated and the cottage needed a laundry room where they could put a washer and dryer.

The task seemed too daunting for Mary so she asked husband Marty and their three sons to take charge of renovations. Marty had done home renovations in the past but knew he would have to treat this project with special care.

“We wanted to be respectful of her parents,” says Marty. “We also wanted to keep the tradition and the idea of the log cabin - only modernize it. We have a lot of memories there and it’s where Mary grew up so we didn’t want to change it too much.”

When they pulled up the carpets they found original maple floors throughout the main floor so they sanded and refinished them. The original floors were also hiding under the carpeting in the upstairs bedrooms so they refinished them as well. A partial wall was knocked out in the old kitchen to create a laundry room with an adjoining mudroom and children’s play area.

“This opened up the cottage to create more light in the main living area,” says Mary.

The original kitchen was moved into the larger dining room and they had a local kitchen renovator install new cabinets and a new countertop. They also brought in new appliances and a new kitchen table. In the upstairs addition, a doorway was created so the master bedroom could be accessed through the upstairs loft area of the original building.

“This opening from one section to the other had not existed originally in the upper bedroom level,” says Mary. “Having that allowed for easier access to all of the bedrooms on one floor and also made it safer.” »

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GoodLifeMagazine.ca | 23

• F E AT U R E •

“

It’s their place now where they can each make their own memories as families Marty built wooden barn-style sliding doors for the entrances to all three upstairs bedrooms.

He also put in new bedroom furniture. “I drove up one day without Mary and cleared out all the furniture,” he says. “I knew it was going to be hard for her to see everything leaving so we wanted to do it when she wasn't there.

While Marty and his boys did most of the work, they hired a local Irish stonemason to build an elaborate enclosed stone deck with a large built-in fireplace at the front of the cottage, facing the water.

From start to finish, the renovations took 18 months and Mary admits it was an emotional transition. “It was hard for me to see the place change that quickly because it had been the same since I was three years old. But now that it’s done I am really pleased. It still looks somewhat like it used to but with a fresh look.”

Despite extensive renovations, the cabin has retained its rustic charm with the main features

24 | GoodLife Georgian Bay Fall 2014 ■

of the interior still being the dark log walls and the matching log railings along the staircase and the upstairs loft as well as the large stone fireplace. Mary and Marty also made sure to incorporate as much of the original décor as possible. “We even kept the mounted deer head,” says Mary.

A light fixture Mary’s parents spotted during a vacation in Barbados and had shipped over still hangs above the kitchen table along with the wooden kitchen chairs the family sat in for each meal. Her mother’s china cabinet filled with dishes still has its spot on the main floor and a unique ornate wardrobe that came with the cottage when her parents bought it has a home at the top of the stairs. They kept the two antique Tiffany lights that have been hanging from the beams of the 25-foot ceiling for as long as Mary can remember. They also have a painting of Georgian Bay’s rocky shoreline hanging in the living room. This painting came with the

log cabin and was created by an artist who used to own a cottage down the road.

After a two-year hiatus from Tomalog, Mary and her family returned to their vacation spot in 2013. Her children stayed at the newly renovated cabin and she and Marty stayed at their cottage down the road. “It’s great because we have our own space and still get to see our grandchildren whenever we want,” says Mary.

The family also renewed the tradition of having Thanksgiving at Tomalog. Just like her mother Mary made a turkey dinner for her children and their families, they hung spoons on their noses and after dinner made a fire in the fireplace and roasted marshmallows.

Although the family is reviving old traditions, Mary knows her children and grandchildren will have their own unforgettable experiences at Tomalog, the same way she did. “It’s their place now where they can each make their own memories as families.”

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Tin Roof Global: Turning the tide and educating the masses

BY ERIKA ENGEL

THANKS TO TIN ROOF GLOBAL, THERE ARE VILLAGES IN UGANDA WHERE THE PEOPLE ARE NOT ONLY GRATEFUL FOR THE ROOF OVER THEIR HEADS, BUT FOR THE WATER THAT RUNS OFF THE ROOF.

Water

is the reason Tin Roof Global exists. The organization is making sure those young and old, near and far know where to find and how to protect fresh drinking water.

John D. Millar is the executive director and founder of Tin Roof Global. He formed the organization originally, as the name suggests, installing tin roofs on schools in Uganda. He had also spent time working at Elephant Thoughts – an environmental organization in Collingwood – and developed a passion for water issues, and educating young people to help them understand water. Eventually Tin Roof Global was born and developed into an organization devoted to promoting education and awareness on local and international water issues. »

GoodLifeMagazine.ca | 27

• F E AT U R E •

“

Nothing beats the first-hand stories, when a young child explains to you how much something as simple as clean water has significantly changed their life for the better

”

28 | GoodLife Georgian Bay Fall 2014 ■

Tin Roof focuses its education programming on understanding how precious clean drinking water is, and how to protect the resource to make it a sustainable lifeline.

Seventy per cent of the planet is covered in water and 97 per cent of that is salt water.

Of the three per cent remaining, 2.977 per cent is frozen or too deep to access. Essentially, the human race has 0.003 per cent of the water on the planet to use as a clean, fresh drinking water source.

“Water issues will only continue to grow in importance both at home and abroad,” said Millar. “Water is key to life everywhere and water issues have ripple effects that don’t care about borders, ethnicity or jurisdiction.”

Tin Roof Global has developed into an organization with three branches of outreach: local education, clean water projects in Uganda, and education and research in First Nations communities.

OVERSEAS Tin Roof Global works in Uganda to install rainwater systems that provide villages with clean drinking water.

The system Tin Roof installs is simple: rainwater is diverted from a tin roof and into a water storage tank, usually made of cement.

A First Flush System allows the first 15 minutes of rainfall to drain from the roof and not into the storage tank. This ensures the roof is clean so the water that falls later is clean when it is collected into the tank.

The tank will hold enough water to supply the school and nearby village through the dry season, and more than enough through the rainy season. »

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GoodLifeMagazine.ca | 29

• F E AT U R E •

“

Training First Nations communities in water testing and monitoring helps to address two pressing issues simultaneously

”

“Nothing beats the first-hand stories, when a young child explains to you how much something as simple as clean water has significantly changed their life for the better,” said Millar.

“It feels great, of course, but then I immediately start thinking about the next project, what we learned from this one, and how to continue maximizing results and sustainability.”

Sustainability is key in places like Uganda.

“There are more broken wells in Africa than working ones,” he said.

Setting up a rainwater system has proven to help villages flourish. The school sees increased enrollment, students spend more time in class and they are healthier, therefore they perform better in class. An average school has 600 to 700 students and the rainwater tank will supply 200 families with clean drinking water.

A rainwater system averages about half the price of a well.

30 | GoodLife Georgian Bay Fall 2014 ■

It’s never too late... or too early to get started.

IN SCHOOLS Tin Roof Global works with the Simcoe, Upper Grand, York, Toronto and Peel District school boards to deliver current programming with a focus on healthy water systems. Tin Roof staff and volunteers use hands-on tools like UV filters, miniature ecosystem model, and other tabletop water experiments to help students understand local water issues. They explore the effects of water taking, the labour and consequences involved in cleaning oil spills, and even the impact of something like a mega quarry, such as the one that was proposed in Melancthon.

“If we do that well, the teachers like us and the students enjoy the lessons,” said Millar.

“One student at a time, it feels like we’re making important contributions to a growing local culture of water knowledge and stewardship.”

FIRST NATIONS Tin Roof’s latest venture is education and training in Ontario’s First Nations’ communities.

Water experts have been working in the communities of Shawanaga (north of Parry Sound) and Temogamy.

In Shawanaga, the community has been trucking in drinking water from Parry Sound since 2007.

Tin Roof Global went into the community partly on a field study basis and partly to provide education to the community to help them find the cleanest surface water in the area.

They implemented a water sampling program and hired staff from the First Nations community to work in the field and train to become water samplers.

Eventually, engineers will use the data collected by the First Nations community and Tin Roof Global to decide on the best location for a water treatment plan. »

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GoodLifeMagazine.ca | 31

• f e at u r e •

“

It’s important that organizations like Tin Roof Global exist, to help prevent complacency while highlighting water as a crucial resource that is often taken for granted.

”

In Temogamy, work is just beginning and the field studies are similar to those undertaken in Shawanaga. This time, however, the community is near mining operations. By testing the water now, the community can establish base levels against which to measure future testing. If mercury levels increase, the water testers will know.

“Training First Nations communities in water testing and monitoring helps to address two pressing issues simultaneously,” said Millar.

“First, improving First Nations’ capacity to access and preserve clean water in their traditional watersheds and second, improving First Nations’ skills regarding water science while inspiring the next generation of First Nations water technicians.”

Tin Roof spends time at First Nations schools and working with bands to develop relevant and up-to-date programming for the First Nations youth.

32 | GoodLife Georgian Bay Fall 2014 ■

Whether in Ontario or overseas, water is a lifeline and Tin Roof Global keeps its fingers on the pulse.

“Water is profoundly important to our way of life, and increasingly to our sense of justice,” said Millar. “It’s important that organizations like Tin Roof Global exist, to help prevent complacency while highlighting water as a crucial resource that is often taken for granted.”

Tin Roof Global is based out of Creemore, Ontario. Both volunteers and donations are always welcome.

Though the organization has been able to secure government grants, it is not government funded and relies on private sponsorship to continue to run its programs.

For more about Tin Roof, the team and the projects, visit tinroofglobal.com.

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• GOURMET@HOME •

Fall Flavours

LOCAL FARMERS AND CHEFS SHARE FAVOURITE HARVEST RECIPES

ROASTED APPLES AND PARSNIPS - SEE PAGE 40

BY KATHERINE ELPHICK | PHOTOGRPAHY BY ELLIE KISTEMAKER

Local markets are brimming with farm fresh produce these days. With that in mind, this GoodLife reporter asked various nearby growers and chefs to share their favourite harvest recipes.

The resulting mouthwatering submissions will surely impress.

GoodLifeMagazine.ca | 35

• GOURMET@HOME •

HARVEST CURRIED SQUASH SOUP

VALLEY FARM MARKET

“WE MAKE THIS IN OUR MARKET D U R I N G T H E FA L L A N D W I N T E R M O N T H S A N D I T S E L L S R E A L LY W E L L . ”

2457 County Road 92, Elmvale 705-322-2646 valleyfarmmarket.ca • Twitter: @valley_farms Serving up local flavours is a specialty of Valley Farm Market in Elmvale. For the last two years, the local business has been named Simcoe County’s “best local food caterer” by the Simcoe County Food and Agriculture Charter.

As for a fall recipe? “We decided to share our harvest curried squash soup,” says Michelle Linde, who owns and operates Valley Farm Market with her husband Henri. “We make this in our market during the fall and winter months and it sells really well.”

Along with squash, Valley Farm Market also grows asparagus, strawberries, sweet peas, sweet corn, beets, mixed lettuces, carrots, tomatoes, cucumbers and much more on its farm. The on-site farm market offers full catering services and sells homemade baking and preserves, prepared meals, fudge, honey, a wide selection of meats (including natural and free range), a fresh deli, cheeses, dairy products and scooped ice cream. “Everything we sell is local and brought in from other local farmers.”

36 | GoodLife Georgian Bay Fall 2014 ■

HARVEST CURRIED SQUASH SOUP 2 Tbsp butter 1 large onion, chopped 1 large potato, peeled and cubed 2 cups cubed Ontario butternut squash 1 cup chopped Ontario carrots 1 Ontario apple (tart is better), peeled and sliced 1 Litre chicken stock (homemade is better) 1/2 cup coconut milk 1/4 tsp ground curry salt and pepper to taste 2 Tbsp chopped chives (optional)

PREPARATION: 1. Melt butter in a large pot over medium heat.

Stir in onions, and cook until the onion softens and is clear, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully purée the soup using a stick blender to purée the soup right in the pot.

Stir in the coconut milk and curry, salt and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives, if desired. Serves 6 to 8.

maple brussel sprouts

ESTA

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705-443-5574

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lennox farm

518024 County Road 124 (just north of Shelburne) 519-925-6444 lennoxfarm.ca • Twitter: @FarmLennox Road side stand open June until Labour Day Along with harvesting over 100,000 kilograms of rhubarb every year, Lennox Farm grows strawberries, fresh market green peas and Brussels sprouts. “Twenty years ago, we were growing 10 to 12 acres of Brussels sprouts and now we have 52 acres planted,” says Diane French, who’s family farm is located just north of Shelburne.

As for Brussels sprouts cooking ideas? “Most of the time I just boil them (use baby ones) and add a little butter. Sometimes, I add them to stirfry with other vegetables,” offers French. “But we really like this maple recipe because they are sweet and a little spicy.”

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MAPLE BRUSSELS SPROUTS 1 lb (450 g) Brussels sprouts (about 20) trimmed, halved lengthwise 2 tsp (10 ml) extra-virgin olive oil Coarse kosher salt 2 tsp (10 ml) pure maple syrup 1/4 tsp (1 ml) cayenne pepper, or more to taste (optional) PREPARATION: 1. Heat oven to 400F (200C). Spread Brussels sprouts on rimmed baking sheet; drizzle with oil and season with salt. Place pan in oven and roast for 10 minutes. Stir, then roast another 10 minutes, or until lightly browned. Transfer to serving bowl.

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GoodLifeMagazine.ca | 37

• GOURMET@HOME •

SMOKED GEORGIAN BAY WHITEFISH ON A POTATO GRIDDLECAKE

THE EXPLORERS CAFE

THE FARMER’S PANTRY Photo Rob Reader

347 King St, Midland 705-527-9199 www.theexplorerscafe.com Twitter: @Explore345 The Explorers Cafe opened its doors May 19, 2006. The culmination of a dream of two explorers who wanted a place for the local community to share new adventures.

Rob and Jennifer Reader spent 20 years as guests of the globe, from Antarctica to the High Arctic, from the Amazon to the South Pacific.

Now Jen and Rob would like to bring the world to their guests through cuisine and culture in Midland, Ontario.

This lovely potato griddlecake is the Explorers Cafe’s harvest recipe submission.

SMOKED GEORGIAN BAY WHITEFISH ON A POTATO GRIDDLECAKE (with maple syrup and rhubarb chutney).

This delicious recipe is courtesy of Rob Reader from the Explorer’s Café in Midland.

Don’t have a smoker? “You can pan fry the fish ahead of time with smoked sea salt, or use prepared smoked fish,” says Reader. Makes six appetizers.

450 g boneless, skinless, freshwater fish filets (whitefish, pike, pickerel, trout) cut into 6 pieces 3 medium potatoes 6 strips quality bacon chopped into lardons (6 mm slices) 1 medium onion (small dice) 1 clove garlic, minced (smoked if available) 1 bunch (6-8 leaves) fresh sage minced, plus 6 more whole leaves for garnish 1 egg 2 Tbsp butter 450 g fresh rhubarb cut into 2 cm pieces 120 g maple syrup (preferably #3 dark because it’s cheaper and much tastier) Pinch crushed red chilli flakes (optional) Fresh ground pepper and quality salt to taste 1/2 cup canola oil PREPARATION: 1. FISH: Prepare smoker as per manufacturer’s instructions. Season fish with salt and pepper. Smoke fish at 120C for 40 minutes or until cooked.

2. GRIDDLECAKES (can be made ahead): While fish is smoking, prepare pot of boiling salted water, quarter potatoes (skin on), and boil until fork tender. Drain potatoes, and coarsely

38 | GoodLife Georgian Bay Fall 2014 ■

mash. Place skillet over medium high heat, add bacon lardons and render until crisp.

Remove lardons to a plate and remove all the bacon fat but two tablespoons. Reserve extra bacon fat.

3. Place skillet and fat back on medium high heat and add onions and garlic; sauté until lightly browned. Add minced sage leaves to pan. Stir and cook 1-2 minutes until sage wilts. Add onion, garlic and sage mixture and bacon lardons to cold potatoes. Add salt and pepper to taste. Add egg and mix by hand.

Form into six patties (8 cm x 2 cm).

788030 Grey Road 13, Clarksburg 519-599-3691 farmerspantry.com • Twitter: @FarmersPantry Open JULY 1 TO HALLOWEEN WEEKEND A visit to the Farmer’s Pantry is full of family fun. “We have 125 acres of apple orchards offering over 15 varieties of local apples with many pick-your-own options,” says store manager Lindsey Teekens. Pick-your-own raspberries, cherries and pumpkins are also available, in season.

The Farmer’s Pantry also hosts several family friendly events. “Many of our events include food and wine pairings and the kids will delight in the many activities we offer including our petting farm where they can interact with the animals,” says Teekens. “Our pony rides, mini putt, rope maze and cedar maze will also keep the kids busy while you shop in our farm market offering fresh fruits and vegetables, prepared meals to go and locally sourced gifts.”

As for an apple recipe? “Apples are delicious and offer culinary versatility from sweet desserts to savoury dishes,” explains the store manager, who recommends a Foodland Ontario apple loaf recipe for her submission.

THE BEST QUICK LOAF WITH CRUMBLE-TOP

4. Heat skillet over medium high heat. Add 2 tablespoons bacon fat and two tablespoons butter. Cook potato patties in two batches until golden brown on the outside (4-5 min. per side).

5. RHUBARB CHUTNEY (can be made ahead): Place medium saucepan over medium heat.

Add rhubarb, maple syrup, chilli flakes (optional) and one tablespoon water. Cook stirring occasionally and gently for 8-10 minutes, or until rhubarb is soft and a syrup is released.

6. Garnish (can be made ahead): In small pot, heat oil to 180 C. Fry whole sage leaves until crisp but still green (20-30 seconds).

PLATING: 7. Place warm griddlecake on plate, top with warm, smoked fish. Spoon warm rhubarb chutney over fish and allow rhubarb syrup to flow with gravity. Top with a fried sage leaf.

8. Can be served hot, or at room temperature.

THE BEST QUICK LOAF WITH CRUMBLE-TOP (recipe and photo courtesy of FOODLAND ONTARIO)

This Foodland Ontario moist and lightly sweetened quick loaf is fun to wrap up in pretty packaging — perfect as a hostess gift or to bring to a teacher or neighbour. The hardest part is deciding which variation to make, apple, pear or carrot, full-size or mini?

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2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) packed brown sugar 2 tsp (10 mL) cinnamon 1-1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) each baking soda and salt 1/4 tsp (1 mL) ground nutmeg 1 Ontario egg, beaten 1 cup (250 mL) buttermilk 1/3 cup (75 mL) butter, melted 2 tsp (10 mL) vanilla 1 cup (250 mL) diced Ontario Apples (unpeeled) 1/3 cup (75 mL) toasted chopped walnuts

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CRUMBLE-TOP: 1/4 cup (50 mL) each all-purpose flour, large-flaked rolled oats, packed brown sugar and chopped walnuts

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2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg. Make well in centre; add egg, buttermilk, butter and vanilla. Sprinkle with apples and walnuts; stir just until combined.

3. Spread into parchment paper-lined or buttered 9- x 5-inch (23 x 12 cm) metal loaf pan, smoothing top. Sprinkle with crumble-top.

Bake in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.

Variations: PEAR-PECAN: Substitute pecans for walnuts.

In loaf, reduce cinnamon to 1/2 tsp (2 mL) and add 1-1/2 tsp (7 mL) ground ginger.

Switch apples with Ontario Pears.

CARROT-WALNUT: Substitute 1 cup (250 mL) shredded Ontario Carrots for apples.

MINI-LOAVES: Use three approximately 5- x 3-inch (12 x 8 cm) loaf pans and bake 20 to 25 minutes.

TIPS: Wrap in plastic wrap and store at room temperature for up to 3 days. Or, place into freezer-safe bags and freeze for up to 3 months.

GoodLifeMagazine.ca | 39

• GOURMET@HOME •

DRESSING: 2 Tbsp seedy mustard 1 Tbsp pickled garlic scapes, finely chopped 2 Tbsp red wine vinegar 1/4 cup cold pressed Canadian canola oil

SUMMER MARKET SALAD (THYME GRILLED HANGER STEAK)

CIBOULETTE ET CIE 248 King St, Midland 705-245-0410 cibouletteetcie.ca • Twitter: @Cibouletteetcie Located in the heart of downtown Midland, Ciboulette et Cie is one delicious find. From gourmet groceries, tempting bakery goods and dairy products to fresh salads, sandwiches and prepared meals, this local foodie haunt is worth checking out, “It’s a food gallery,” says 33-year-old chef/owner André Sanche. “We showcase quality products from local producers and farmers, and we transform them into scrumptious dishes that you can enjoy here, or at home.”

When it comes to summer and fall cooking, Sanche loves to eat al fresco. “Some warm grilled meats paired with fresh crisp vegetables is always my go-to.”

The following salad recipe is so versatile and can be prepared with a number of vegetables depending on what is in season or available.

“Remember, fresh, firm and crisp is best when it comes to veggies,” says the local chef. “This recipe is simple enough that all the different flavours will shine through. We like to use the best when it comes to all ingredients as you aren’t hiding anything behind heavy sauces.”

40 | GoodLife Georgian Bay Fall 2014 ■

STEAK AND MARINADE: 1 Hanger steak, trimmed 2 Tbsp fresh thyme, finely chopped 2 Tbsp minced garlic cold pressed Canadian canola oil salt and pepper SALAD: 1 pint grape tomatoes, halved 2 ears corn, husked 1 yellow courgette (zucchini), sliced in 1/4-inch thick rounds 1 Lebanese cucumber, sliced 1/4-inch thick on bias 1 handful whole yellow/green beans blanched, ends snapped off 1/2 cup kale, finely chopped 1/4 bulb fennel, thinly sliced 1/3 cup finely chopped parsley 2 Tbsp chopped fresh dill 2 (1/2-inch slices) halloumi cheese 3 Tbsp grape seed oil

PREPARATION: STEAK: 1. Rub steak with thyme, garlic, oil, salt and pepper; let marinate overnight. Grill on high heat about 2 to 3 minutes per side.

Set aside in a warm place to rest. Slice against the grain just before serving.

SALAD: 1. All vegetables can be prepared/cut up to 24 hours in advance, but should not be tossed until you’re just about to serve.

Grill corn on barbecue over medium heat, until just cooked and browned, moving constantly so as not to burn the kernels.

Set aside. Once cooled, hold corn up right and remove kernels using a sharp knife in a downward motion, being careful not to remove any cobb. Add kernels to large salad bowl.

2.

In a non-stick pan, heat 3 tablespoons of grape seed oil. Pan fry both pieces of halloumi until browned on both sides. Set aside and cool. Once cooled, cut into 1/2inch cubes and add to salad bowl.

DRESSING: 1. Mix ingredients in a mason jar, lid and shake to stir. Dress kale first and let sit for 10 minutes. Then add rest of ingredients and toss. Season with salt and pepper.

Serves 4.

roasted apples and parsnips

Home Home Store

nicholyn farms 53088 Horseshoe Valley Road West, Phelpston 705-737-4498 nicholyn.com • Twitter: @NicholynFarms

When it comes to fall flavours, Lynda Van Casteren of Nicholyn Farms has plenty of local food recipes to share. “Simcoe County is full of wonderful tastes,” says the local farmer, whose family has operated the Phelpston-area farm for over 32 years.

Nicholyn Farms is a one-stop shopping experience for locally produced food, certified organic and traditionally raised products. The country market sells edible items from the family farm and over 70 other local farms and producers. Along with meats, dairy products, garden fresh produce, eggs, honey, preserves and prepared foods, grocery items and scooped ice cream, a bakery and cafe is also on-site.

Nicholyn Farms offered up the following delicious side dish recipe.

ROASTED APPLES AND PARSNIPS {Serves 4}

2 Tbsp olive or sunflower oil 1/2 tsp dried sage 1/2 tsp salt 1 sweet eating apple, cut into wedges 2 parsnips, peeled and cut into wedges 1 Tbsp chopped fresh parsley

PREPARATION: 1. Preheat oven to 425F. Place the oil, sage and salt in a plastic bag; add the apple and parsnips.

2. Roll them around until well coated with oil.

Empty the bag onto a baking sheet. Roast in the oven for 30 minutes, turning the vegetables every 10 minutes.

3. Sprinkle with parsley, mix well and serve.

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GoodLifeMagazine.ca | 41

• I N T H E K I T C H E N • A N D R E A D E M AT T E I S & C O - OW N E R L O R R I E S H E L L E B Y •

42 | GoodLife Georgian Bay Fall 2014 ■

•

IN THE

WITH

Andrea

deMatteis

& CO-OWNER LORRIE SHELLEBY

BY KATHERINE ELPHICK | PHOTOS BY ELLIE KISTEMAKER

Santini’s Italian Ristorante is the real deal. Operated

by Italian-born chef Andrea deMatteis and his wife/ restaurant manager Chiara Landoni, the downtown Collingwood 90-seat dining establishment serves up authentic Italian fare. “Our diners say eating at Santini’s is like eating in Italy,” says co-owner Lorrie Shelleby. And chef Andrea loves that kind of praise.

“He literally smiles from ear to ear when he sees people enjoying his food.”

To learn more about Collingwood’s new culinary gem, this GoodLife reporter recently caught up with Shelleby, who co-owns Santini’s with partners Vicky Erb, deMatteis and Landoni. Speaking through a translator (his English is limited), the Italian chef joined in to dish about his culinary training, menu highlights and his passion for cooking. »

GoodLifeMagazine.ca | 43

• I N T H E K I T C H E N • A N D R E A D E M AT T E I S & C O - OW N E R L O R R I E S H E L L E B Y •

Why the name Santini’s?

“

IT’S NAMED AFTER MY G R E A T - G R A N D FA T H E R O N MY MOTHER’S SIDE, POMPEO SANTINI.

44 | GoodLife Georgian Bay Fall 2014 ■

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Look Your Best Feel Your Best I understand the Santini’s story starts in Toronto’s Yorkville when you offered chef Andrea deMatteis a job in Collingwood.

Lorrie Shelleby: That’s right. My husband (Calvin) and I live in Yorkville, and we got to know chef Andrea from eating out a lot in that area. I’m not a very good cook, so we frequent various restaurants [laughs]. One day, chef Andrea came out of the kitchen to tell us he was leaving Toronto because the city was too expensive. Right on the spot, we offered him a job in Collingwood as a private chef for our chalet. It’s called Chalet Camelot and we rent it out to visitors. Before he agreed to the job, he rented a car to check out Collingwood. He liked the area, and said yes.

But ski season ended, and chef Andrea needed to keep busy in the offseason.

LS: To keep him happy and productive, we opened up a tiny bistro last summer in Collingwood. But then he needed something bigger. Long story short, we found a larger building (the former site of the Bamboo Terrace) on Hurontario Street and decided to go for it. After a few months of renovations, we opened Santini’s in December 2014.

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Aside from being a Collingwood restaurant and chalet owner, you’re also a business entrepreneur based out of Toronto and Sault Ste. Marie. Is that correct?

LS: That’s right. I’m kind of all over the place [laughs]. My background is nursing, and I worked as a nurse for years before retiring (she still teaches nursing part-time) and moving into the business world (she’s involved in a Toronto-based food and seafood company, farming in Manitoba and an electrical and construction business in Sault Ste. Marie to name a few). As for opening a restaurant? I thought it would be fun. My extended family have owned and operated restaurants in Canada and the US, so I thought it would be a good fit.

Why the name Santini’s?

LS: It’s named after my great-grandfather on my mother’s side, Pompeo Santini. I never met him, but I was adopted into an Italian family and my mother speaks very highly of him. He was a very cultured man who loved food, the arts and music. We named the restaurant Santini’s to honour him. My mother’s family were really happy about the namesake. »

GoodLifeMagazine.ca | 45

• I N T H E K I T C H E N • A N D R E A D E M AT T E I S & C O - OW N E R L O R R I E S H E L L E B Y •

What do you enjoy about cooking?

“

I TA K E G R E AT P L E A S U R E IN SEEING HOW MY CUISINE MAKES PEOPLE HAPPY A N D S AT I S F I E D .

46 | GoodLife Georgian Bay Fall 2014 ■

What type of Italian cuisine do you specialize in?

LS: Our menu offers a wide range of choices reflecting the regional food and authentic tastes of Italy. Chef Andrea is from Varese in the 2009 Lombardy region of Italy, but he’s very passionate about learning and exploring other regional dishes. All of our kitchen equipment is from Italy, including an authentic firewood burning pizza oven and a pasta making machine.

Let’s pass things over to chef Andrea.

Where did you receive your training?

Andrea deMatteis: I did five years in a college culinary program in Varese. After graduating with my chef’s papers, I worked in various restaurants all over Italy. After that, I went abroad and worked in England, Scotland and now Canada.

What’s your cooking philosophy?

AD: I believe it’s important to have a lot of passion and to be skilled and humble. It’s also important to remember that the ultimate objective is not to perform, but to provide others with a good experience and a great time. Today, dining out isn’t just about eating, it’s also about socializing and having a nice evening. When a customer leaves, I want them to be able to say they had a wonderful time.

What three course dinner should I order?

AD: For starters, I’d recommend the Contadina Salad (black kale, toasted pine nuts, shaved Pecorino cheese in a lemon and Chianti wine dressing) or the Polipo Alla Griglia (octopus tentacles grilled served on a bed of baby arugula and orange dressing with a touch of black olive paté). For the main, I would suggest either Vitello Marsala (veal scallopini in a marsala and mushroom sauce), or Linguini all’Aragosta (linguini with lobster and cherry tomatoes in a light rosé sauce). For dessert, Tiramisu is my favourite.

What do you enjoy about cooking?

AD: Cooking started as a passion and it was something that I did for others. I take great pleasure in seeing how my cuisine makes people happy and satisfied. »

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GoodLifeMagazine.ca | 47

• I N T H E K I T C H E N • A N D R E A D E M AT T E I S & C O - OW N E R L O R R I E S H E L L E B Y •

POLPETTE DI MELANZANE

What about diners with special dietary restrictions?

AD: Since I cook everything from scratch, this is easy. Everything is made to order for the individual, so special requests aren’t a problem. I have the ability to follow special dietary restrictions, while still making dishes delicious and flavourful.

What about desserts?

AD: Desserts are homemade, simple and traditional. Along with tiramisu, we offer panna cotta, gelato and a selection of cookies.

THIS DELICIOUS RECIPE IS COURTESY OF CHEF ANDREA DEMATTEIS OF SANTINI’S RISTORANTE IN COLLINGWOOD. POLPETTE DI MELANZANE IS AN EGGPLANT VEGETARIAN ALTERNATIVE TO MEATBALLS. IT CAN BE SERVED AS AN APPETIZER OR ON TOP OF PASTA WITH TOMATO SAUCE. INGREDIENTS: 1/2 kg eggplants 3 litres salted water 1 Tbsp coarse salt 200 grams Pecorino cheese 200 grams breadcrumbs 3 eggs, beaten 1 Tbsp chopped fresh basil 1 Tbsp chopped fresh parsley 1/2 tsp fine sea salt 1/2 tsp freshly ground green pepper 1 cup all-purpose flour 500 ml of oil for frying PREPARATION: Wash the eggplants, cut them lengthwise into slices, sprinkle with coarse salt and place them in a colander over a plate for 30 minutes. Rinse eggplant slices under running water.

48 | GoodLife Georgian Bay Fall 2014 ■

Boil water, add the eggplant and cook for 15 minutes, drain and let cool.

Squeeze (between your fingers) to drain any remaining water from the eggplant. Using a food processor, or blender, finely chop the eggplant.

In medium bowl combine the eggplant, cheese, bread crumbs, eggs, basil, parsley, salt and pepper. Knead everything together to mix it well. Make balls the size of a walnut. Dip each ball into flour to coat, and place on a baking sheet.

In a large pot, or preferably a wok, heat the oil to 160C (the temperature is correct when a wooden toothpick dipped into the oil makes bubbles). Cook the eggplant balls in the oil (5 at a time) for 6 to 7 minutes or until dark golden brown, turning gently with a wooden spoon to evenly brown all sides. Remove to a tray or plate lined with paper towels.

Makes about 20 eggplant balls.

What’s your favourite dish to cook at home?

AD: I like experimenting and creating new dishes with local and Italian ingredients. Since my wife is also Italian, I prefer to enjoy these dishes with my family. If I had to pick a traditional dish, it would be lasagne. I like simple food, nothing complex.

Santini’s is located in a century building in downtown historical Collingwood.

Let’s talk about its stylish interior and the renovation process.

LS: Our design concept was to make it feel like someone’s dining room. The sophisticated interior features warm autumn colours, large mennonite harvest tables, a stone fireplace, plush leather dining chairs, a wall-sized glass wine rack (full of local wines) and a coffered ceiling. The coffered ceiling dates back to the Bamboo Terrace and we kept it. Here’s why: in the centre of the ceiling, there’s an engraving of a Chinese story intended to ward off evil spirits and bring good fortune. We updated it with a chandelier and some espresso bean paint to make it look Italian, and it worked. I figured, why not? We were short on renovation time, and it had a positive message. Various photos of Italy, taken by my brother-in-law Randy Doda, grace the walls of the dining room.

What about specials?

LS: We offer fresh and flavourful daily specials, which are posted on boards in, and outside of the restaurant. Chef Andrea offers land, sea and salad specials and everything is made with local ingredients, when possible.

Do you offer cooking classes?

LS: Our classes showcase the traditional tastes of Italian cooking. It’s a hands-on experience, and classes can accommodate five people at a time.

Tell me about your meals to go?

LS: We offer a wide selection of frozen meals to go including soups, sauces and fresh pastas as well as pizza dough. We even deliver now.

We purchased a truck and Davide (chef Andrea’s nephew) will deliver take-out calzones, pizzas, and dinners to your home.

What about your party room and the catering side of the business?

LS: Our banquet hall can seat up to 70 people. It’s the perfect venue for weddings, engagement parties, bridal showers, rehearsal dinners and business meetings. We also offer various off-site catering options, including lunches for business meetings.

Other than Santini’s, what’s your favourite food destination?

LS: Chef Andrea loves Morton’s Steakhouse (mortons.com), and I’m crazy about Sassafraz (sassafraz.ca). Both are located in Yorkville.

Any interesting future plans?

LS: In October, we’re opening an Italian bakery and cafe/deli just down the street at 171 Hurontario Street. We’re calling it Benvenuti’s Bakery because Benvenuti is my mother’s maiden name.

You’ve got the ear of thousands of local diners, anything you’d like to add?

AD: I believe that Santini’s has been an opportunity for me to offer diners a true Italian experience. When you come to Santini’s you’ll feel like you’re eating in Italy.

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GoodLifeMagazine.ca | 49

• Things to do • Meaford Scarecrow Invasion and Family Festival Oct. 3

5

CIBC Run for the Cure Oct. 5

Blue Mountain plays host to the scenic 5km family run at the base of the Niagara Escarpment in support of Canadian Breast Cancer Foundation. Runforthecure.com

6

Blue Mountains Apple Harvest Festival Oct. 11-13 Top 100 Ontario Festivals.

Free family activities, live music, Apple Pie Trail, adventures, stilt walkers, hiking, biking and fall driving tours. www.appleharvestfestival.ca

26

7 8

Run Blue Mountains Oct. 19, 9 a.m.

Half Marathon, 10km Run and PW; 5km Run and W; 1km Kids Fun Run. www.runbluemountains.ca.

Shri Fest Nov.1-3 A celebration of yoga life with world class teachers and artists united in tranquility.

MEAFORD

Things

to do a

n

d

places

to go t h i s fa l l

THE BLUE MOUNTAINS

1

Centurion Cycling Sept. 12-14

Open to all! Ride or race in the 25, 50 or 100-mile race, kids fun race or watch top international riders compete for the title in the Village Criterium. www.centurioncycling.com

2

Sears Great Canadian Run Sept. 20

The Relay to End Kids Cancer from Toronto to Blue Mountain. Solo runners and teams of up to 20 people unite for an exciting, challenging and heartwarming experience. thesearsgreatcanadianrun.ca

3

Fall Colours Touring Sept. 27-28

Its country road and river touring time.

Enjoy local wine and cider tasting, guided hiking, Ontario’s only open air gondola and many artisan stops along the Apple Pie Trail. Applepietrail.ca

4

Opera at the Marsh Sept. 28, 3 p.m.

Marsh Street Centre, Clarksburg.

Featuring five professional singers performing your favourite auras. Tickets $30. www.operaatthemarsh.ca 50 | GoodLife Georgian Bay Fall 2014 ■

9

SweetWater Music Festival Sept. 19, 8:00 p.m. Historic Leith

Church. The SweetWater Music Festival features internationally acclaimed classical and jazz artists and takes place each September in scenic Owen Sound and Leith. www. sweetwatermusicfestival.ca/2014-concerts-andevents/ for a complete listing of this series.

10

North East Grey Health Clinic Fundraiser: Bob Milne pianist/ ragtime Sept. 20, 8 p.m.

Meaford Hall - Bob Milne is considered to be the best ragtime/boogie-woogie pianist in the world. bobmilne.com greyhealthclinics.ca.

11

Stompin Tom 100 Mile Festival Sept. 27, 9 a.m.-5 p.m. Rotary

Harbour Pavilion. In its second year, local musicians will pay tribute to Stompin’ Tom and play some of their own music. Local artists, artisans, businesses, farmers and food booths. All participants come from within the 100-mile radius of Meaford. Admission is by donation and we will play rain or shine in the pavilion. Funds raised will go to the Meaford Lions’ Club projects and the local Food Bank. To inquire about taking part, email stompinmeaford@gmail.ca or briandocherty43@yahoo.ca »

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• Things to do •

12

18

13

Meaford Public Library will host bestselling Canadian author Kelley Armstrong. Armstrong will give a presentation at the Hall to classes of grade 11 and 12 students as well as members of the general public. Her books include Omens and the Women of the Otherworld series.

RPR high energy roots music Saturday, Sept. 27, 8 p.m.

Meaford Hall. Three rhythm-section hair-swingers of the former Canadian folk/ roots group Tanglefoot have reformed as RPR (Ritchie-Parrish-Ritchie) for some selective touring dates be in 2014. www.ritchie-parrishritchie.com Rocklyn Fall Fair Sept. 27 Rocklyn Arena.

Featuring 4-H shows, exhibits, baby & toddler show, children’s tractor pulls, men’s baking and many other events.

Contact: Jaci Shaw at 519-375-1779 or email rocklynagsociety@hotmail.ca

14

Changing Colours art exhibit Sept. 30 - Nov. 15, Opening reception Oct. 4, 2-4 p.m.

Meaford Hall. This annual art show and sale is presented by the Meaford Creative Arts Association - a wonderful representation of many area artists.

15

Meaford Scarecrow Invasion and Family Festival Oct. 3, 6 p.m. Parade, 6:30 p.m. Festival

Sykes St. and Meaford Harbour. Thousands of scarecrows descend upon Meaford from mid-September to mid-October for the annual Invasion. It all culminates with the Scarecrow Parade & Family Festival. The Parade starts downtown on Friday night at 6 p.m. followed by the Family Festival from 6:30 to 9 p.m. at the Harbour. Enjoy this free event. Fun for the whole family! Please visit the calendar at www.meaford.ca for details.

16

Apple Harvest Craft Show Oct. 4, 10-6 p.m. & Oct. 5, 10-5 p.m. Meaford Arena and Meaford

Curling Rink. This annual craft show attracts thousands to Meaford annually since its inception in 1982. Featuring more than 200 vendors. Admission $5, children under 12 $1. All proceeds to Community Projects. appleharvestcraftshow.com

17

Meaford Kinettes Beef Dinner Oct. 4, 6-6:30 p.m. Church of

Christ, 113 Nelson Street W, Meaford. Delicious Apple Harvest Craft Show roast beef dinner hosted by the Kinette Club of Meaford at the Church of Christ, 113 Nelson Street W, Meaford. Cost is $15 per person. All profits donated to local community service projects. Tickets can be bought from Kim Lee at The New Beginnings hair salon in Meaford or phone Darlene White 519-538-9064 or after 1 p.m. at the church on Oct 4.

52 | GoodLife Georgian Bay Fall 2014 ■

Meaford Public Library presents Kelley Armstrong Oct. 21, 1:30 p.m. Meaford Hall. The

STAYNER

19

Run, the fourth R Sept. 20 starting at 10 a.m. There will be 3,

5 and 10-km fun runs in addition to a barbecue and live music. All proceeds from the run will be given directly to a scholarship fund for students at Stayner Collegiate Institute attending post secondary school in the education field. Sign up at www.elijahsrun.org.

20

Ultimate fall fair 159th annual fall fair at Great Northern Exhibition Sept. 19-21 presented by the

Collingwood Agricultural Society. Midway, animals, live entertainment, fiddle and step dance contest, truck pull, antique tractors and more. Admission: Adults (12 years of age and up) $10, youth 6-11 years $4, children 5 and under are admitted free. Free parking.

For a full schedule of events, visit www. greatnorthernex.com

21

Big fun at small halls Clearview Township will host its first annual Small Halls Festival the weekend of Oct. 3-5. A variety of weekend-long

activities and events at halls in Avening, Brentwood, Nottawasaga Community Centre in Duntroon, Stayner, Sunnidale Corners Community Centre, Singhampton and Station on the Green in Creemore.

WASAGA BEACH

22

Ready, set, run Multisport triathlon and marathon Sept. 6-7

for people of all skill levels. Relay, swim/bike, international distance duathlon, triathlon/sprint triathlon, duathlon/sprint duathlon, Olympic and triathlon at the main beach. Register online. Visit www.multisportcanada.com.

23

That’s wacky! Inaugural Wasaga Wacky Boat Regatta at Nancy Island Sept. 7. Boats must be

constructed out of recycled material on site between 8 a.m. and noon. Judging takes place between 11:15 a.m. and 12:45 p.m. For more information contact Paula Lehr at 705-4293844 ext. 2287.

24

Got those beach blues Wasaga Beach Blues Festival Sept. 11-14 at Stonebridge Town

Centre. One of Ontario’s newest blues festivals featuring a range of musicians and styles.

While Wasaga Beach Blues is a free music festival, donations to the Wasaga Beach Public Library building fund are gratefully accepted.

For a full lineup of entertainers, visit www.wasagabeachblues.com.

25

Light it up! Annual tree lighting ceremony at Oakview Woods, 1724 Mosley St., at 7 p.m.

Nov. 28. Hot chocolate, Christmas carols led by the Prime Time Singers, count down to the tree lighting and a visit from Santa Claus.

26

Here come Santa Wasaga Beach Santa Claus Parade, Nov. 29 at 2 p.m. Organized by the Wasaga

Beach Chamber of Commerce, the route begins at Dunkerron Street and proceeds west on Mosley Street. All elementary school-age children are welcome to join the bicycledecorating contest. Reception with Santa at the RecPlex, 1724 Mosley St., following the parade. For more information and registration forms, contact 705-429-2247 or info@ wasagainfo.com.

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GoodLifeMagazine.ca | 53

• PORTFOLIO •

T U R N I N G

L O G S

I N S I D E

O U T

BrianGRAHAM

BY ERIKA ENGEL

54 | GoodLife Georgian Bay Fall 2014 ■

to ttake the time to hhelp you and your family be healthy, naturally!

BRIAN GRAHAM’S ARTISTIC EXPRESSION COMES OUT OF THE WOODWORK Graham is a wood turner, creating in his home workshop in Collingwood, Ontario.

All his life he’s tinkered with woodturning, starting his craft on his father’s wood lathe. In 2000 he retired to Collingwood from Hamilton and now spends more time creating unique and sometimes functional wood art.

Many who know of Graham’s work will save him hardwood logs, knowing what he can turn them into.

“The wood I like the best is free wood,” jokes Graham. “For most of my pieces hard wood is preferable. From the Georgian Bay area I use maple, ash, cherry and apple.”

Working with wood is a process of discovery. Graham says he doesn’t always have a picture in mind to work from, and often doesn’t know what the end product will look like.

“Some of the wood, I am aware of how the finished product will look but in some cases the grains, colour and hardness decide how the end product will look,” said Graham. “In some cases when working with woods I have not used before I am surprised how the end product turns out.”

Woodturning can be a lengthy creative process. The first step is to cut the log in half and rough turn the shape of the piece (platter, bowl, etc). The rough-turned piece then dries for three to four months to prevent cracking.

Then Graham sets to work on it again for fine turning and finishing touches. He has two lathes, one for larger work and one for fine work such as pens.

The rough turned bowl is then allowed to dry for three to four months. He then fineturns and applies the appropriate finishes depending on what they are going to be used for.

“Once I start the fine-turning I am always amazed at the hidden beauty and differences that come out,” said Graham.

There’s something special about working with a live medium such as wood. Graham says the art goes beyond visual, especially in some of his commission work.

“Many of my commissions are from people who have given me the wood,” said Graham.

“Often times it has a special meaning to these people. It has been on their property a long time or was planted by the client. I get a lot of satisfaction seeing the enjoyment the clients get from the finished piece.”

Graham’s work is featured at The Cheese Gallery in Thornbury, Escarpment Outfitters in Collingwood and occasionally at Blue Mountain Foundation for the Arts.

He is a member of Simcoe Woodturners’ Guild and the American Association of Woodturners. Brian can be reached at: askin. graham@rogers.com

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GoodLifeMagazine.ca | 55

• DRINK •

As

summer slowly winds down, folks convene in their city backyards, cottage decks and porches to share light food that sings in the humidity and sizzling heat.

The fact that the pesky mosquitos have subsided helps enhance the pleasure of being outdoors.

And sharing light styled cuisine is the name of the game.

Our ancestors called this time the “dog days of summer” but I prefer salad days. And chilled white wines are what goes with it.

Sure, I could pick out some really pricey wines to go with your gourmet food. Like a New Zealand sauvignon blanc with asparagus and bacon salad, or an awesome Aussie sun-stroked riesling to go with a tangerine segment salad.

CHILLED WINES for Salad Days

But let’s forget the land of $20 and up wines for the moment. We can save that for fancy fall dining indoors. Right now we would like to present affordable excellence – white wines with charm that are very versatile and won’t cost a second mortgage.

Remember that typical vinaigrettes have a cutting acidity that needs to be toned down to go with most white wines. I use balsamic (aged real balsamica is better) or rice wine vinegar (or even sherry) which confer a sweeter more mellow character to the dressing.

Also, with fruit salads, using lime, lemon or orange juice as the citrus will add tang. Also, cranberry juice or apple cider can add new dimensions to a salad featuring fresh fruit. The late summer salad world is your oyster.

Here are my top suggestions for salad days.

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Citra 2013 Pinot Grigio $8.45 (Italy) Unbelievable value. The bouquet suggests melon and citrus. The flavours are delicious with melon, marshmallow, fresh lime and lemon drop carrying into a classy finish.

FOOD SUGGESTIONS: A plate of cheeses and fruit or a baby spinach leaf and heirloom tomato salad.

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56 | GoodLife Georgian Bay Fall 2014 ■

Cono Sur Reserva Especial 2013 Chardonnay $12.95 (Chile) In the bouquet, a slight hint of butter, hazelnut and fresh lime is very inviting.

The flavours dish up full citrus driven (lime, lemon) and buttery yellow apple notes.

FOOD SUGGESTION: Chicken and yellow pepper kebabs or a mixed greens salad feauring cashews or pinenuts.

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Pelee Island Lighthouse 2012 Sauvignon Blanc $12.95 (Ontario) Fetching peach and anjou pear aromas lead into dry cling peach, mellow yellow apple and poached pear flavours, with a crisp apple peel and lime zest finish.

FOOD SUGGESTIONS: Breaded pickerel or a salad featuring pear or Japanese apple slices.

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Summer Shack 2013 Semillon Sauvignon Blanc

$15.95 (Burgundy) A mineral-rich chardonnay from Burgundy. A bouquet of lime, jasmine and lemon oil leads into rain slickened limestone, with peach flavours and a fresh citrus balm finish.

FOOD SUGGESTION: Oysters or shellfish dishes or a salad showcasing croutons, goat cheese and carrot gratings.

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$12.95 (Australia) From the Robert Oatley winery, this tasty newcomer has a bouquet of passion fruit, pear and lemon drop.

The zingy flavours deliver guava, tangerine, and spicy red apple.

FOOD SUGGESTION: Guacomole and nachos or a salad featuring mango or guava.

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GoodLifeMagazine.ca | 57

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58 | GoodLife Georgian Bay Fall 2014 ■

AND SAVE

• T R AV E L •

While travelling in the Arctic, I was presented with the opportunity to travel to one of my favourite spots close to home, Kesagami Wilderness Lodge.

Kesagami Wilderness Lodge

AN ADVENTURE CLOSE TO HOME STORY AND PHOTOGRAPHY BY BART CARD

GoodLifeMagazine.ca | 59

• T R AV E L •

Kesagami Wilderness Lodge was built in the 1980s and is managed by Charlie McDonald, a professional photographer and avid fisherman.

W

Charlie McDonald, Manager

60 | GoodLife Georgian Bay Fall 2014 ■

hile travelling in the Arctic, I was presented with the opportunity to travel to one of my favourite spots close to home, Kesagami Wilderness Lodge. Accompanying me on this fishing adventure was my friend and part-time fishing mentor, Duncan.

Duncan knows all there is to know about fishing. He can tell you the perfect bait for every fish in every lake in Ontario; he eats, breathes and dreams about fishing. Duncan also just happens to be 12 years old. After a long trip from the Arctic to Greenland and then to Toronto, I quickly switched gears and set out on the 8-hour drive to Cochrane. The long drive passed quickly as I was schooled by Duncan on Northern Ontario fishing.

Being from Bermuda, I had been brought up with deep sea fishing. When I first discovered Kesagami Wilderness Lodge, the idea of fishing on a lake in Northern Ontario didn’t register as something I would be interested in. Fighting with 500 pounds of Marlin, salt water, sun and tropics formed my vision of what fishing was, what fishing should be. What on earth would I want with a lake in Northern Ontario? How wrong I was.

Kesagami Wilderness Lodge is the only establishment located on Kesagami Lake.

North of Cochrane, amid a sprawling and unspoiled wilderness, Kesagami Wilderness Lodge is Ontario’s premier trophy northern pike lake. Accessible only by floatplane in the summer months, Kesagami Lake is shallow (average seven feet) and tannin rich, creating ideal conditions for a world class pike fishery.

The lodge’s strictly regulated catch and release program has ensured the quantity, size and sustainability of the fishery.

My trip to Kesagami began in the quaint town of Cochrane. We arrived at the Cochrane Air Services airbase and were ready to board the plane. The flight from Cochrane averages approximately 55 minutes and is almost as memorable as the lodge itself. For anyone who has never had the experience of flying in Northern Ontario, I highly recommend it. I was amazed at the absolute wealth of land and lakes.

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GoodLifeMagazine.ca | 61

• T r a v e l •

Always professional and courteous the staff addresses each guest by name and assures that your every need is met.

Bart Card & Duncan Martin

Flying low enough to view the vast wilderness below, Ontario bush pilots are hailed as some of the most experienced and safest in the world

Bart Card & Mark Hendry

62 | GoodLife Georgian Bay Fall 2014 ■

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• GoodLifeMagazine.ca | 63

• T R AV E L •

Flying low enough to view the vast wilderness below, Ontario bush pilots are hailed as some of the most experienced and safest in the world, in part due to the abundance of lakes available to land on in a moment’s notice. After a breathtaking flight we landed on Kesagami Lake. For a brief moment, Duncan and I stopped discussing fishing in order to enjoy the natural beauty of the area, the pristine environment and the remote location of the lodge.

Guests can opt to stay in the hotel section, with personal bathrooms, or in rustic cabins with woodstoves and shared utilities. I opted for the hotel section, as I have stayed in a cabin before.

Once refreshed and rested we made our way along a wooden walkway to the spacious lodge.

Fully equipped with a recreation area including a pool table and shuffleboard, a bar, a massive fireplace, stained glass window and a television

A special part of the Kesagami dining experience is, of course, a shore lunch built around fresh-caught walleyes.

Kesagami Wilderness Lodge was built in the 1980s and is managed by Charlie McDonald, a professional photographer and avid fisherman.

Kesagami functions on a nine-week summer season staffed mainly with university students looking to earn some well deserved money, and of course have a little bit of summer adventure.

The fly-in ‘American Plan’ lodge is both welcoming and luxurious, a stark contrast to the wilderness that surrounds it. The remote nature of the lodge, coupled with the nineweek schedule for the staff, lends itself to a very authentic family atmosphere. Always professional and courteous the staff addresses each guest by name and assures that your every need is met.

Arriving on the dock, we were met by Charlie and after a quick tour we were shown to our room to freshen up before dinner. Kesagami offers two different options for accommodation.

64 | GoodLife Georgian Bay Fall 2014 ■

with hundreds of videos for those rainy days, the lodge offers an exceptional level of comfort and services. Fortunately for me, all Duncan wanted to do was fish or discuss fishing. For children who are not as interested in fishing, Kesagami Lodge offers an array of unplugged family fun.

Formerly owned by the world famous restaurant Michelbob’s Ribs, meals are served in the dining room within the lodge and are fullcourse, varied, hearty and delicious. Guests still enjoy Michelbob’s world-famous ribs, thick, tender NY strip steaks, old-fashioned roast turkey with all the trimmings, juicy prime rib, mouth-watering desserts, and, of course and hearty breakfasts. No meal is complete without a visit with the chef, Frank. Offering a muchappreciated splash of eccentricity, Frank is a unique character who loves his job almost as much as socializing with the guests.

After dinner, we retired for the night; sleep is important before a big day of fishing. The following morning we awoke and again made our way to the lodge for breakfast. After breakfast, we prepared for fishing and boarded the boat. Expecting a small canoe, I was pleasantly surprised when we got into a huge, stable, square-back Scott canoe, with plenty of room for anglers, their gear, camera equipment and shore lunch box.

Guides are available for a reasonable price and, in addition to Duncan, I was lucky enough

to be paired with a fantastic one. From the onset, I could tell that our guide knew and truly loved his job, a good thing seeing as I couldn’t remember the last time I had been in a boat on a lake. A plus to having a guide is that everything is taken care of, from fishing gear to shore lunch; our guide uncovered the secrets of Kesagami Lake. He brought us to assured fish catching locations, cleaned walleye, which are okay to keep as long as they are eaten that day and, when the time came, prepared an amazing shore lunch that I will not soon forget.

A special part of the Kesagami dining experience is, of course, a shore lunch built around fresh-caught walleyes. Served piping hot with potatoes, beans, coffee or other beverage on the shores of beautiful Kesagami Lake, shore lunch is an integral part of any Canadian fishing experience. If you prefer to not have a guide, you can have your shore lunch kit packed ahead of time and enjoy a do-it-yourself shore lunch.

In total, we caught a few hundred Walleye and over 100 pike, a number of them measuring over 40 inches. If you are heading to Kesagami for the fishing you will not be disappointed, although the lodge offers alternatives as well.

Catering to everyone from avid fishermen to couples just looking to relax for a few days, Kesagami offers a range of activities including canoeing, nature walks, bird watching, abundant wildlife photography opportunities and swimming (if the weather permits). The natural beauty of the area, the unspoiled, pristine environment, fresh air, unpolluted waters, abundant wildlife, serenity, solitude and quality time with family and friends make staying at Kesagami a memorable experience.

For nature photography or wildlife viewing, it is hard to imagine a site more bounteous than the Kesagami area.

Charlie, our guide and all the staff at Kesagami made our trip truly memorable and I would recommend a guide to any novice fisherman looking for an experience beyond just catching a trophy fish. Kesagami was an adventure we will not soon forget. Not only did we have an amazing few days but we forged friendships and memories, that I’m sure will last a lifetime. Duncan was even offered a job, once he graduates high school.

Bart Card: (905) 251-1258 or bartcard@rogers.com Kesagami Wilderness Lodge: kesagami.com

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in the crowd M E E T I N G PRISCILLA PRESLEY On the 20th anniversary of the Collingwood Elvis Festival, the town welcomed the ultimate VIP: Priscilla Presley.

As part of the festival, Collingwood hosted a meet-and-greet dinner event with Priscilla Presley and Christopher Ameruoso, who worked with Priscilla on a book called Shades of Elvis, which pictures celebrities wearing Elvis Presley’s iconic sunglasses.

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Priscilla attended a few other Elvis Festival events, including the opening ceremonies where she thanked Collingwood and the large crowd attending this year’s festival for their support and love for her late husband.

The Collingwood Elvis Festival takes place on the last weekend in July. This year’s event ran from July 24 to 27, with the Priscilla Presley dinner on Thursday, July 24.

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PHOTOS BY DAVE WEST 1.

Dan Boone, Priscilla Presley, Brittny Discola and Denise Forsythe

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The De Vries and Priscilla Presley. Peter De Vries is part of the Collingwood Elvis Festival board

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Priscilla Presely with Chiara Landon and Andre De Matteis of Santini’s Ristorante in Collingwood

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Shannon Chow, Gino Latini, Priscilla Presley, Rosemarie O’Brien and Deb Mann

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Deborah Crawford, Priscilla Presley and Julie Crawford

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Collingwood Deputy Fire Chief Ross Parr, OPP Commander John Trude, Priscilla Presley, Collingwood Fire Chief Trent Elyea and Christopher Ameruoso

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Margaret Forsythe, Elvis festival volunteer, and Priscilla Presley

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The Tonettes with Priscilla Presley. The Tonettes performed throughout this year’s Collingwood Elvis Festival

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Karen Cubitt, manager of culture events in Collingwood, Priscilla Presley and John Gabriele, member of the Collingwood BIA board

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Shawn Klush, an Elvis Tribute Artist and first Ultimate Champion at the Priscilla Presley meet and greet dinner event with Priscilla Presley and Christopher Ameruoso’s book Shades of Elvis.

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