GoodLife South Simcoe Winter 2018

BOOKCLUB

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HOME TOURS

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GIFT GUIDE

WINTER 2018

ALLISTON | ANGUS | TOTTENHAM | BEETON | THORNTON | MANSFIELD | ROSEMONT | EVERETT

GOODLIFE SOUTH SIMCOE EDITION

Wonderful White HOME TOUR

roam taste

EXPLORING EXPERIENCES

HOLIDAY ENTERTAINING $5.95

Kelly McCague Sales Representative

www.kellymccague.com

DIRECT 705-321-7295 • OFFICE 705-435-3000 TOll FREE 866-772-5368 • kmccague@royallepage.ca

Visit my website for additional photos and virtual tours. www.facebook.com/kelly.mccague.realtor/

EXCEPTIONAl AllISTON PROPERTY

in sought after location backing onto mature forested parkland. Approximately 2,055 square feet, 4 bedroom brick, custom built home overlooks exceptional property of approximately .42 acres with 112.5 ft. of frontage m/l. EXCELLENT OPPURTUNITY! MLS# N4293791

51 Doner Street, Alliston

Offered at $950,000

REMODElED & RENOVATED BUNGAlOW

overlooking scenic golf course in Green Briar lifestyle development. Upgraded kitchen, bathrooms, hardwood flooring & stainless steel kitchen appliances for you to enjoy!

MLS# N4267605

68 Green Briar Road, Alliston

Offered at $498,900

UNIQUE 12 ACRES

located within the official plan of the Town of New Tecumseth & adjacent to residential development. Approximately 1551’ road frontage provides a private treed setting for the custom built bungalow. Minutes to shopping!

MLS# N4250027

7420 30th Sideroad, Alliston

Offered at $2,950,000

FANTASTIC VIEW

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of valley & provincial park can be yours to enjoy from this open concept bungalow with approximately 2361 square feet on main floor plus additional finished w/o basement.

Exceptional natural light from large windows & solarium. Situated on country estate court & just minutes to shopping.

MLS# N4290287

4 Earl Rowe Court, Alliston

Offered at $829,900

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GoodLife | South Simcoe | Winter 2018

Light up her

Custom Designs Since 1958

Custom Design | Gold Buying | Estate Jewellery Specialists | Jewellery Repairs

Discover our services at BillLeBoeufJewellers.com 52 Dunlop Street West | Downtown Barrie | 705-728-3343

Contents Winter 2018

nest

23 notes home tour

24 at home with‌ 32

taste notes

35 local flavour

36 taste

40 tasting notes

51 roam notes

53 travel

54 luxury adventures

60 thrive notes

62 mindful eating

63 inspired homes

Farm house chic

Madison Taylor

Delicious bites

Mr. gigi’s

Easier Holiday meals & Entertaining

A CENTURIES OLD TRADITION

Luxe travel

British virgin islands

Curated experiences

Healthy lifestyle

5 holiday tips

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Contents Winter 2018

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LOCAL FLAIR

in the crowd HALL OF FAME

Publisher Dana Robbins

Regional General Manager Simcoe - York - Muskoka Shaun Sauve General Manager Simcoe / Editor Elise Allain Advertising Manager Angela Makaroff Graphic Design

upfront

live live:

GOODLIFE GOODLIFE

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Brenda Boon Nick Bornino Jennifer Dallman Luanne Turner Advertising Representatives

goodlife book club

Pamela Amero Debbie Booth Carolyn Brayiannis Dawn Clare Vic Dellamora Shalani Ingham

arts up close THE ART OF DEBRA GIBBS

Stacey MacDonald Mary March Beth Wink Photography Contributions Ellie Kistemaker, Jim Craigmyle Editorial Contributions Rachel Naud, Dawn Ritchie, Patti Vipond, Doug Wallace, Laurie Wallace-Lynch, Katherine Elphick, Barbara Ramsay Orr

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169 Dufferin St., Alliston, ON L9R 1E6 Phone: (705) 435-6228 Fax: (705) 435-3342 First Place

Statements opinions and points of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or GoodLife.

GoodLife South Simcoe 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 705-435-6228.

For advertising inquiries, please email: amakaroff@simcoe.com or goodlife@simcoe.com or call (705) 435-6228 Digital Edition: goodlifemagazine.ca

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Book your Holiday Parties with us!

Whether Office, Friends or Family!

Special HOLIDAY Menus available!!!

BOSTON PIZZA ALLISTON 27 Young St., Alliston, ON 705-434-1987 bostonpizza.com

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Check out our Facebook page for our giveaways!!!!

LIVE ENTERTAINMENT MONTHLY Jazz, Country, Rock, Celtic and many more...

Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under license. We’ll Make You A Fan is a trademark of Boston Pizza International Inc. ©Boston Pizza International Inc. 2018.

Gather Round

ROB MCDONOUGH SALES REPRESENTATIVE

TEAM

Dir: 416-294-3157 • Off: 905-936-3500

ROB@ROBMCDONOUGH.CA • WWW.ROBMCDONOUGH.CA

Chay Realty Inc. Brokerage

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4062 Line 9, Bradford This 50 acres is just 4 Lots Outside Of The Bradford Employment Lands That Are Ministry Designated To Convert To Commercial Zoning. $3,000,000. RobMcDonough.ca

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PR IC E W NE

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1717 County Rd. 50, Adjala Country Custom Built Mansion of over 7,000 square feet of Opulence on 50 Acres. Ideal For Extended Family, Horse Farm Or Private Estate. $3,149,000. RobMcDonough.ca

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6426-6440 13th Line, Alliston Developers/Investors. This Land Abuts Draft Approved Commercial/Industrial Lands In Alliston. $6,000,000.

RobMcDonough.ca

5099 14th Line, Cookstown

2705 Adjala Concession Road

3049 Concession Rd. 3, Adjala

Developers/Investors/Farmers/Dreamers This Is Your 100 Acre Property Sitting High Up With Views To The South For Miles With Workable Land, Trees and Pond. $1,495,000. RobMcDonough.ca

Your Opportunity to Own 50 Acres In Hockley Valley Whereby You could re-build The Existing Home or Build Your New Dream Home. $799,000. Rob McDonough.ca

Escape to Hockley Valley, Private Wooded 10 Acres, 4 BR Home With In-Law Suite, Pond, River, Sauna, & Bunkie. $799,000. Rob McDonough.ca

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upfront | holiday gift guide

Keith Jack Dragonfly Pendant

Retail price $359 “The Dragonfly is a symbol of good luck, transformation and self realization. Remember to live life to the fullest” Available at Taylor’s Jewellers, Alliston

holiday gift guide

Christmas Decor Mouse

$39.99 Available at Olde Stanton Store, Mansfield

Tin Airplane Clock

$199 Available at Brisco’s Furniture & Appliances, Alliston

Keith Jack Tree of Life Pendant

Retail price $329 “The tree is a powerful and ancient symbol with branches weaving through time and mythology. Grow with the strength and wisdom of the ages and enjoy the fulfillment in a fruitful life.”

Available at Taylor’s Jewellers, Alliston

Hatrick’.

See what’s NEW in headwear in our Closet and keep warm this winter in style. $45 - Available at Barb’s Clothes Closet, Alliston

Faux Succulents in Concrete Planters Starting from $46.99 Available at Alliston Home Building Centre, Alliston

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Pearls of Joy Sweater

$45 Available at Barb’s Clothes Closet, Alliston

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Real Estate

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THINKING OF SELLING?........Someday?

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Rob McDonough Sales Representative

Remax Chay Realty Tottenham 905-936-3500 416-294-3157

robmcdonough.ca

At some point you may consider the eventuality of Selling your Country Property. Maybe the thought crops up in your mind long before the actual time for a decision. Not to worry there are those of us here to help even before it’s time to List your Property. I am always appreciative when I receive a call from Home Owners that are thinking ahead to that one day I believe my experience gives me the ability to inform prospective Sellers of all the variables they need to know to make the right decision when selling their Country Property. Things such as Market Conditions, Property Values, Preparations and Time Lines are all variables of the potential sale. After I have a quick visit hopefully Sellers will have enough information to know when may be the right time to sell?

The following questions are somewhat typical of such a pre-listing visit and maybe helpful insight for those of you considering to sell someday;

Q. Is It A Good Time To Sell?

This depends on the Market as a whole.

Is it a Buyer’s Market? If so, then your home must stand out to sell.

Is it a Seller’s Market? If so, then we can be more demanding on the terms of the Listing.

This question could also pertain to Seasonality.

The strongest time to sell is the early Spring - March thru to the end of May. The second strongest time tends to be the Fall - Sept thru to the end of November.

Having said this, the most important element to the overall timing is your timing! Only you know when the time is right for you!

What Do We Need To Do Before We Sell?

Make your property look its best without spending unnecessarily. Do this by repairing all defects so as the property appears worthy of the investment.

I do not recommend spot renovating, it may cause the rest of the house to look worse, all but negating your money and efforts. However, I do recommend using our complimentary stager who will help create space, comfort and appeal. Always

focus on presenting your property’s uniqueness and how this uniqueness may speak to a certain Buyer segment.

What Is Our Property Worth?

Your Home is a special place! You may have built it or renovated it and you may have lived in it for years! For this reason you really should have an independent Realtor give you a Market Evaluation.

Not only should your Realtor be unbiased but he/ she will know who the prospective Buyers are and what those Buyers may be willing to pay. The expression I often hear is “Your Home is Worth What Someone Is Willing To Pay You For It”. Well I say that’s want we should strive for……make the Buyer want to pay for it.

How Long Do We Have To Move Out?

Generally the time from the successful sale agreement to the closing is 60-90 days. If this isn’t sufficient time then we can negotiate a longer closing of several months right up to a half year if necessary. I have also done sale-lease back agreements whereby the Sellers stay in their homes as Tenants after the closing, either on a short term or longer term basis depending on the need.

Where Do We Go From Here?

As part of the decision making process I think it’s important to consider where you would go if you were to sell. Some considerations are 1) where do you want to live next? 2) why do you want to live there? 3) what are the financials implications of the move? 4) can you afford what we are looking for? 5) are your expectations realistic? These questions are crucial to understand before you decide to put your house up for sale. If and when the decision is made call a Realtor that you can trust, one who will look after your interests, and one that is competent to get the job done.

In summary your Home is probably your largest single asset and as such take as much time and thought preparing as you need in making such a major decision as Selling Your Home!

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upfront | holiday gift guide

holiday gift guide

Joy Annett Sterling Silver Jewelry

from $60 Handcrafted using 100% sterling silver

by London artist Joy Annett.

Available at Concession Road Mercantile, Alliston

Haflinger

Haflinger Wool Deer Slippers $87.98 Available at Herbert’s Western Boots, Alliston Purse $39.99 Poncho $29.99 Ladies leather gloves $21.99 Available at Wray’s Pharmacy, Alliston

Local Art Market Starting at $4 Available at FortyOne ~ South Simcoe Arts Council, Alliston

Rock Bottom Vessel

$94 Unique base with lab-grade glass is an elegant way to serve wine, cocktails, coffee & more.

Available at Concession Road Mercantile, Alliston

Guitar clocks

Jim Craigmyle Photography $75-150 Available at FortyOne ~ SSAC, Alliston

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Wendy Small

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Sales Representative wendysmall@royallepage.ca • www.wendysmall.com Direct 905.724.0717 Office 705.435.3000

2017

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SOLD

r 2 BRIAR HILL HTS, SUITE 202

4 TANGLEWOOD TRAIL

132 RIDGE WAY

This bright, spacious 1 bedroom condo puts you right in the centre of the community that offers golfing, an active community centre, walking trails & more! The popular open concept features large granite counter tops, upgraded cupboards in the kitchen, hardwood in the kitchen/living/dining area & a walk out to the balcony. Offered at $304,900

Stop the car - this is it! Beautiful designer kitchen w/quartz counter tops, s/s elite double oven/stove, Fisher & Paykel, Miele apps. Over $80k in updates already done for you. New windows, new roof. New hardwood & baseboards on main level, new “waterfall” staircase. Two large bright bedrooms upstairs. Prof finished lower level, new laminate flooring w/ electric f/place. Miele washer & dryer. 10+++ Offered at $448,000

Looking for an amazing Briar Hill bungalow-with a double garage? Here it is! This well appointed, open concept Cortina will tick every box for you. A magnificent kitchen with granite & stainless, the living room with a stunning ceiling, a master with a 4 pc ensuite (extended shower & built in linen closet), dining room & laundry complete the main level. Offered at $734,900

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5 ARTISAN LANE

44 BRIAR GATE WAY

101 SUNSET BLVD

Check out this well maintained Briar Hill bungalow – a beautiful Cezanne semi detached home backing onto a courtyard on a quiet street. This home has so much to offer – a sunny, large main floor master bedroom, stainless appliances in the eat in kitchen, crown moulding throughout, and more. Offered at $499,900

Overlooking a pond and a fountain, this charming Da Vinci sits on a quiet, scenic spot in Briar Hill & is a ‘DO NOT MISS’!

Featuring an open concept floor plan, a main floor master with ensuite, and main floor laundry, this one is for you!! The beautiful lower level with walk out offers a guest suite and wet bar area. Offered at $779,900

Get ready to be wowed! This gorgeous home overlooking the course is perfect if you want the adult lifestyle community of Briar Hill but still want some space. It has to be seen to be appreciated! The finishings are beautiful – main floor master and laundry, double garage and a finished lower level with a walk out to a private, covered & ‘fenced’ patio. $859,900

Floor & Wall Tiles Vinyl (LVT) Floor Heating 79 Anne Street S, Barrie, ON R

705-737-3338

www.tilemastercanada.com

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upfront | holiday gift guide

holiday gift guide Arrow it Forward Soy Candles $18.99 Available at Alliston Home Building Centre, Alliston

Helle Sigmund Knife $191.98 Available at Herbert’s Western Boots, Alliston

Adrian Klis Leather Bag

$164.98 Available at Herbert’s Western Boots, Alliston

Rhinestone Necklace $10.99 Available at Nine Lives Boutique, Alliston

Frank Lyman Dress $250 Available at Barb’s Clothes Closet, Alliston

Tin Tractor Clock

$129 Available at Brisco’s Furniture & Appliances, Alliston

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ard

’s ton Before

Transform Your Kitchen Today™

1.705.435.8302

cabneato.com

“With the money I saved by using Cabneato I was able to get a new quartz countertop, replace my backsplash and update my appliances.

Best of all, I love the convenience of my new garbage pull out!” Laura W.

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upfront | holiday gift guide

holiday gift guide Susan Mein Cards

Selection of Cards $4 each Available at Rosemont General Store, Rosemont

Chrystal Chandelier $400 Available at Moko Home, Allistion

Susan Mein Print

Black Swan Stained Glass Studio

“Skating on the Tay” $80 Available at South Simcoe Arts Council, Alliston

Fused Glass Plate- $50 Available at FortyOne ~ SSAC, Alliston

Crime Novels

Judy Penz Sheluk $15 Available at FortyOne ~ SSAC, Alliston

Curling Rock Mug

$24 Don’t SKIP on this SWEEP mug.

Perfect for the HOUSE and right on the BUTTON. Available at Concession Road Mercantile, Alliston

Coach clutch

$24.99 Available at Nine Lives Boutique, Allistion

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The Right Hand Gal Magic Ring

$190 18K gold vermeil with gemstone Available at Concession Road Mercantile, Alliston

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#1 TEAM IN CANADA

WITH KELLER WILLIAMS REALTY, BROKERAGE Barrie | Innisfil | Springwater | Oro | Angus Essa | Thornton | Alliston | Clearview Wasaga Beach | Collingwood Collingw ollingwood ood | Midland | Tiny Tin iny y | Ta T ay | Penetanguishene Penetanguishene | Orillia Wasaga Tay Bradford | Newmarket | Markham | Vaughan | Toronto | Brampton | Mississauga

Allison Street, Innisfil — $849,000 5 beds + 4 baths + 2800 sqft R E GI S T E R E D 2 N D S UI T E

Ridge Rd. E., Oro Medonte — $999,000 Frances St. N., Barrie — $550,000 3 beds + 2 baths + 1867 sqft 5 beds + 5 baths + 5078 sqft C E N T R A L L O C AT I O N OV E R 2 A C R E S + P O N D

Nantyr Drive, Innisfil — $949,900

Codrington St., Barrie — $1,199,000 4 beds + 4 baths + 3565 sqft S T E P S TO L A K E S I M C O E

5 beds + 5 baths + 4704 sqft lu x u r y u p g r a d e s

Wingrove Ave., Innisfil — $1,299,000 4 beds + 4 baths + 3190 sqft CU S TO M B U N G A L O W

proudly serving Barrie | Innisfil | Springwater | Oro | Angus Essa | Thornton | Alliston | Clearview Wasaga Beach | Collingwood | Midland | Tiny | Tay | Penetanguishene | Orillia Bradford | Newmarket | Markham | Vaughan | Toronto | Brampton | Mississauga For a full list of The Peggy Hill Team members and their designations visit our website. | *Keller Williams Experience Realty, Brokerage independently owned & operated ted | *Keller Williams Canada Group GCI ranking for 2014, 2015, 2016, 2017 | * Terms & Conditions Appy

Mennill Dr., Springwater er — $989,000

3 beds + 3 baths + 2200 sqft B E S T O F C O U N T R Y & CI T Y

Merganser Court, Barrie — $699,900 4 beds + 4 baths + 3500 sqft I N - L A W P OT E N T I A L

Cory & Kim B.,

R E A L E S TAT E I N V E S T O R S

“Our only regret is that we did not use The Peggy eggy Hill Team Tea to sell our home before. They sold our investment property f operty for over asking price, and we enjoyed having a good laugh ugh with our agent - a welcome surprise in a business relationship!”

#HOMETOSTAY

TM

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upfront | holiday gift guide

holiday gift guide Tree of Life Wall Décor

$150 Available at Moko Home, Allistion

Professionally Framed Art From $150 Available at Papermoon Lloyd’s Gallery & Framing, Alliston

Golf Package

Metal Garden Wind Spinners

2 Green fees including power cart and $20 food voucher - $99 Available at Shelburne Golf & Country Club, Shelburne

Warm & Cozy Scarf $24.99 Available at Olde Stanton Store, Mansfield

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From $35 Available at Papermoon Lloyd’s Gallery & Framing

Fudge

Buy 1lb get a ½ lb FREE!!! $18.99/lb Available at Olde Stanton Store, Mansfield

Granted Sweater

$240 - 100% pure new wool handknit in classic heritage designs.

Available at Concession Road Mercantile, Alliston

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QUALITY SALES SERVICE INSTALLATION

WHERE DO YOU GO TO SEEK PROFESSIONAL HELP IN DECORATING? Aboda Decor will take the time to find your needs and wants in home furnishings.

This can be a very involved process but we will work diligently to make your interior space “perfect!”

It’s all about your vision, and Aboda Decor providing it’s resources to make that interior space “you’ve dreamed about come to realization”! You can build that perfect space with Aboda Decor’s complimentary interior design services.

Aboda Decor will provide an in home consultation no matter the scale of the project... be it one sofa set, or an entire home. This enhanced level of service ensures that we fully capture our client’s unique personal style and budget. We will assist you with floor plans, paint colours, furniture selections, finishes and fabrics, art, accessories, and even lighting. Our motto is “Design it your way!” Check out our web site, or drop

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by our 10,000 square feet showroom in Barrie’s south end. You will be astonished at the extensive quality of home furnishings offered from around the world, as well as Canadian produced furniture.

31 Commerce Park Drive, Barrie, ON L4N 8X1 705-735-1825 www.abodadecor.com

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GL book club

EVERYTHING HAPPENS FORA REASON

(and Other Lies I’ve Loved)

KATE BOWLER

Review by MELANIE HENNESSEY

UP NEXT:

BELONG

Radha Agrawal With connectedness being key to happiness, fulfillment and success, Radha Agrawal has created a blueprint to help readers find their people and build and nurture community.

We’ve all heard it before — that everything happens for a reason. But how can someone facing death reconcile such a thought?

Such is the almost impossible question that Kate Bowler tackles in her New York Times bestselling memoir, which ultimately tells the story of learning how to let go of expectations and live life meaningfully at a time when it seems impossible to go on.

Bowler worked as a professor at Duke Divinity School with a specialty in the American prosperity gospel, the creed of televangelism. Shortly after having a baby with her high school sweetheart at the age of 35, she began to feel jabbing pains in her stomach. She lost almost 30 pounds before she was finally diagnosed with stage four colon cancer.

Thus begins Bowler’s seemingly endless rounds of treatments, including her participation in an immunotherapy drug trial. Throughout it all, her family and friends are rallying alongside, helping carry her through the greatest trial of her life.

During her illness she has plenty of time to reflect on her seemingly hopeless situation, along with her faith in the prosperity gospel, which sees fortune as a blessing from God and misfortune as a mark of God’s disapproval.

Having lived with the conviction that she can control the shape of her life with a surge of determination, Kate questions everything she has believed in for so long and wonders, what does it mean to die in a society that insists everything happen for a reason?

The beautifully written, relatable musings of someone facing a potentially fatal fate will keep you turning the pages, and possibly doing a bit of your own soul searching.

Be sure to check out the helpful appendices that offer up short lists of what to say/not say to someone enduring a traumatic situation.

...continue the conversation with us.

Join us each issue as we read and chat about our book of choice.

Follow us on social media and get in on the conversation!

You may even find your comments published in WEST, and help us choose future titles.

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upfront | goodlife book club

Dependable Cleaning

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from the Professionals you can Trust!

IFYOU LIKED THE BOOK Here are some other titles you’ll enjoy

GRATEFUL

Diana Butler Bass The awardwinning author explores why gratitude is missing as a modern spiritual practice, offers practical suggestions for reclaiming it, and illuminates how the shared practice of gratitude can lead to greater connection with God, our world, and our own souls.

EVERYBODY ALWAYS

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705.735.2664 rhonda-millsap@mollymaid.ca

Natural Balance

NATUROPATHIC MEDICINE DR. KATE WHARTON BSCH, ND

Evidence-based, natural, holistic family healthcare Wellness care / illness prevention and treatment of chronic and acute disorders Covered by most benefits plans Free 15 minute consultation to learn what Naturopathic Medicine can do for you!

Wishing you a Happy Holiday Season from Dr. Kate & all the Staff at Natural Balance

705-250-6363

naturalbalance.vpweb.ca • 6 Mill Street, Alliston • drkatewharton@gmail.com

Bob Goff Journey into the secret of living without fear, constraint or worry.

The path toward the liberated existence we all long for is found in a truth as simple to say as it is hard to do: love people, even the difficult ones, without distinction and without limits.

TELL ME MORE

Kelly Corrigan The New York Times bestseller offers a story-driven collection of essays on the 12 powerful phrases we use to sustain our relationships, and how the right words at the right moment can change everything.

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arts up close

THE ART OF

DEBRA GIBBS Porcelain Potter Porcelain has long been considered the Rolls Royce medium of the pottery world. Silky yet fragile, it is a legendarily difficult body to work with. Yet, self-taught potter, Debra Gibbs, has made it her passion and purpose for nearly five decades. Working exclusively in porcelain, she crafts exceptional pots by hand, glazing each with her own secret formulas that flow over the crevices and lines like a rippling stream.

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“The art of potting on a potter’s wheel and production of china porcelain is almost a dead art,” Gibbs says. “Not many people are working in fine porcelain these days.” The primary reason is the production process which is excruciatingly time consuming. Moisture control especially requires meticulous timing. Drying times of green ware, gradual heating of bisque ware for high temperature firing, and the slow cooling of each kiln load

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must all be watched over with patience and attention.

“Each piece I make takes three months in process from start to finish,” Gibbs explains. “The small bowls, fine porcelains, will warp, crack and split if you don’t take the time. Everything’s a slow process. Dead slow, start to finish.”

Because Gibbs works exclusively on the wheel and shuns cast molding, each mug she makes is an original. “Other artists say, ‘forget about the potter’s wheel. Use cast molds so you can do hundreds at a time,’” says Gibbs. But that is simply not her way. As a purist, she wants to make beautifully unique items that are both useful and hardy. Which means, while a set of four mugs may match, there will also be a distinctiveness to each of their characters. The touch of the artist resides within them.

Perusing her work at the South Simcoe Arts Council you will find coffee mugs you want to drink from, charming berry bowls you can’t wait to fill with cherries, and gravy jugs that you know will be just perfect on your Christmas table.

“There’s a reason the British took their porcelain out to the battle fields,” says Gibbs. The elegance of the vessels not only brought solace to the soldiers but also withstood some knocking around. “Everything I make is dishwasher, oven and microwave safe.”

Gibbs began potting as a young teen and has spent her life refining her craft. Today she is one of the rare experts in high firing pure porcelain at a 2400-degree Cone 11 temperature. She uses only “extra, extra fine clay” sourced from the tops of mountains in Virginia. “Where it’s pure and clean,” she insists. This allows her to produce delicate pots and thin lamp shades, translucent enough for light to pass through, like the ones hanging in her own kitchen.

While her glaze formulas will forever remain her trade secret, Gibbs passes on her knowledge of mastering the potter’s wheel in her private studio. Five two-hour classes or a two-week sampler course are available on a first come/first served basis. For more information, visit her Facebook page @dgpottery.

See Debra Gibbs’ work at the South Simcoe Arts Council in Alliston, AGO, McMichael Gallery in Kleinberg, Tom Thompson Gallery in Owen Sound, Alton Mills Gallery, Circle Arts Gallery in Tobermory, The Dufferin County Museum, Granny Taught Us How in Violet Hills and the Guild Shop on Yorkville.

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Prestigious Properties Executive Living | Vacation Homes | Acreage

Country Living

UNIQUE 12 ACRES

OFFERED AT

NEW TECUMSETH

$2,950,000 MLS# N4250027

$915,000

Mary Doldersum Broker

905-936-3500

Kelly McCague

Chay Realty Inc., Brokerage

Sales Representative

Independently Owned/Operated

705-321-7295

www.marydoldersum.com mary.doldersum@gmail.com

This spacious, upgraded century home with living room & master bedroom & dressing room addition, plus a 35 x 35 ft. garage/ workshop with hydro & full loft can make your country living dreams come true!! Gourmet kitchen with centre island, granite & stainless steel, separate dining and family rooms, multiple walkouts. Everything you could want for executive or family living and playing! View virtual tour at 3303 15th Sideroad!

www.kellymccague.com kmccague@royallepage.ca

Located within the official plan of the Town of New Tecumseth & adjacent to residential development.

Approx 1551’ road frontage provides a private treed setting for the custom built 3 bedrm bungalow w/walkout basement. Minutes to shopping!

Unique Investment!

GLENCAIRN $929,900

Melanie Martyn 705-725-6439

Owner, Broker of Record www.melaniemartyn.com homes@melaniemartyn.com 7 ACRE CENTURY CHARMER! Serious value here for this 1870’s 2.5 storey estate style home with 14 rooms (4,000 sq. ft. on 3 above grade levels). ON SEVEN ACRES WITH STREAM/TRAILS! Commercial and residential zoning makes this a perfect 2 plus family home or any kind of home style business from a restaurant to a retirement style residence which can generate your own retirement income!! Call MEL for the details!

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Toasty tootsies The iconic Rumford fireplace was a sensation when it was invented back in 1790 and it is still considered the gold standard for a peak combustion, clean burning wood fireplace today. Designed by physicist, Sir Benjamin Thompson (Count Rumford), the firebox is taller than average and slightly shallower with angled covings that radiate heat back into the room while drawing soot up the chimney. Comfy crackling wood fires are making a comeback and Renaissance Fireplaces makes a modern version of the Rumford. Find it at Hearth and Leisure in Mono. hearthandlesiure.com

No pressure

Sleep with reduced pressure points in Tempur-Pedic’s revolutionary new ProAdapt series. Ten years in the making, the 2018 ProAdapt is Tempur-Pedic’s most advanced pressure-relieving mattress. It allows consumers to select their own comfort level: soft, medium or firm and features the world’s first SmartClimate Cooling System with washable zip-off mattress cover.

The new ProAdapt is exclusive to Sleep Country. sleepcountry.ca

DIVINE DUVETS

Lower the thermostat, crank open the windows and dive under those puffy goose-down duvets to get a good night’s rest. Studies show that cool, fresh air promotes better sleep. Allergic to feathers? Keep it natural with silk, bamboo, or hypoallergenic Australian wool duvets that wick away moisture. Wrap your duvet insert in a stunning custom cover or quilt coverlet from Brunellis.

Find them at Dé•tails on Victoria Street in Alliston. detailsalliston.com

THE WILD SIDE

Now that temperatures have plummeted, food sources for our winged friends have disappeared. Bird feeders stocked with black oil sunflower seeds, corn, shelled peanuts, and suet bars deliver the high calorie nutrition wild birds need during these months. Finches will also pick at dangling mesh socks of Niger seed.

The upside of feeding is the opportunity for some up-close bird watching. Alliston Feed Mill closed this summer and Neighbours Country Depot on Highway 89 East in Alliston assumed all their inventory. neighbourscountrydepot.com GoodLife | South Simcoe | Winter 2018

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nest | Nottawa

Farmhouse Chic

By Dawn Ritchie

F

or style-savvy Wispy Boivin there’s nothing a can of white paint can’t solve. “My husband thinks it’s my fix-it for everything in life,” she laughs. From whitewashed floors to painted-out pianos to vintage white enameled doorknobs, it’s the defining palette of her life.

When Christophe and Wispy Boivin bolted from Toronto to seize on their dream of living in the country, they headed north to Collingwood and found a quaint white country farmhouse in Nottawa on 23 acres of land that fit the bill. The plan was to raise their three children in a bucolic environ where sensibilities ran to trees and wildlife instead of video games and social media.

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Chef Christophe opened the Tremont Café, and entrepreneur, Wispy, launched the Press Juice Co. and later, the Press Market, investing their fortunes in the Georgian Bay community.

Getting the home in shape for their active family of five, however, meant architectural changes for the residence. The three-bedroom farmhouse, constructed by Gerschwiler Building in 2009, sported reclaimed doors, vintage hardware, eight-foot ceilings, and a deep covered porch, elements all true to the style of an old farmhouse.

But the overall footprint wasn’t sufficiently large enough for this family of five.

Wispy especially wanted a space with higher ceilings for a more open experience and additional bedrooms to accommodate each child. An addition was the only answer. The one sticking point was the roof line. It could no longer be contiguous. A modification Wispy was willing to live with. While the main house was clad in wooden siding, the garage had vertical board and batten.

Wispy chose to repeat that exterior look for the addition to address the variance in roofline. “It’s an addition. Let it be an addition,” she says.

The original builders were brought in to construct the great room with eleven foot ceilings and wood burning fireplace plus three additional bedrooms on the second level. One of the smaller existing bedrooms was transformed into a walkthrough den for the children, bringing the bedroom tally to five.

The harvest dining table in the dining room is accessorized with bucket chairs in the winter and redressed with mismatched vintage chairs for the summer.

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Time to Relax and Dream over the Holidays...

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THE KITCHEN IS COZY, WITH A NESTLED IN FEEL. IT FLOWS INTO THE DINING ROOM AND SITTING ROOM.

Next Wispy attacked those pine floors. “They were quite orange,” she recalls. “And I wanted the home to have a few elements that carried throughout the main house.” Although the residence was only a few years old, the builders had installed antique floors upstairs and painted them solid white to deliver an authentic farmhouse ambiance. Aiming for continuity, Wispy decided to strip the main level floors and whitewash them. A week after she saw the finished results, she had the workmen back again to make them even whiter. “We whitewashed everything,” she says. “That’s sort of my thing.” With that clean Scandinavian appearance as a foundation, Wispy then incorporated salvage and vintage furnishings and accessories as her main design element.

The builders had already installed salvaged doors throughout that she loved. “The doors are heavy and textured and paneled and it adds so much to the design,” she remarks. “And the antique hardware is phenomenal. They’re all vintage crystal glass, brass or white enamel handles.”

Wispy’s favourite item, however, by far, was the unique pocket door in the master’s spa ensuite.

“The builder acquired it from an old elementary school,” she says. “It’s got dimpled glass. Very old fashioned and so special.”

Salvaged furnishings are a significant design trend today, popping up in pictorial spreads in all of the prestigious architectural and design magazines, but they are nothing new to Wispy. This has been her aesthetic for years. An old parson’s table and plank coffee table populate the great room. Wooden daybeds and benches are layered with hand-dyed Shibori textiles, pillows, and bedding. “I’ve always loved design,” says Wispy.

“And had zero training and I’ve always done what I liked. That little farm has had so many admirers. People enjoy the décor.”

Part of her magic is her knack for evolving arrangements. The harvest dining table in the dining room is accessorized with bucket chairs in the winter and redressed with mismatched vintage

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nest | Nottawa

FOR STYLE-SAVVY WISPY BOIVIN THERE’S NOTHING A CAN OF WHITE PAINT CAN’T SOLVE.

With that clean Scandinavian appearance as a foundation, Wispy then incorporated salvage and vintage furnishings and accessories as her main design element.

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chairs for the summer. In fact, Boivin admits she has purchased so many vintage chairs from the local salvage boutique that she’s been cut off. “No more chairs for you, I was told,” Wispy laughs. “I cleaned them out.”

“Wispy has a great sense of style,” says Elaine Kettlewell of Kettlewells, a favourite haunt of Ms. Boivin’s. “She knows what she likes and knows how to put it together.”

But with the new addition, not all are visions of the past. The great room is contemporary, with sharp, clean lines and modern black-framed fiberglass windows. It is the biggest departure from the existing structure and in direct contrast with the rest of the dwelling’s more traditional, smaller white framed windows.

“Luckily, the builders had done a black metal front door and black metal garage door,” says Wispy. “So, there was that element and it carried through to the black windows. And it works. The kitchen is cozy, with a nestled in feel. It flows into the dining room and sitting room. It’s lovely and nice but it’s not too high because you can lose yourself in rooms when the ceiling is too high.

But now we can retreat to the great room with its high ceilings and a fire roaring. There’s an eight by sixteen-foot window looking out for that big lofty feel.”

The kitchen, albeit smaller in size, opens out onto the massive porch, where dinners are often held. “It’s just a great place to dine,” says Wispy.

“With the chickens all running all over the back-

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GoodLife | South Simcoe | Winter 2018

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Bring the Beauty of Birds to Your Backyard

nest | Nottawa

LARGE SELECTION OF BIRD SEED & FEEDERS Invite more birds to your yard at a time of year when food is often scarce for our fine-feathered friends.

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yard. You have a gorgeous view. We built in an L-bench seat for hanging out. It’s just brilliant, even if it’s raining. And there’s 23 acres off the back. Beautiful walking trails. The great thing is no one can ever build anything behind you. That’s a comfort. The kids go tobogganing down the hills, cross-country skiing, skidooing. You relax, just watching the wildlife… the chickens, bunnies, paddocks, donkeys and horses.”

To accommodate this menagerie there are numerous outbuildings. A red roofed two-story barn is so clean Wispy claims she could live in it. At one point, they temporarily installed a full commercial kitchen on the bottom floor with a plan of turning the upper floor into guest quarters. A second smaller barn, painted white with red doors was the original with horse stalls and a hayloft, but the Boivins found that the animals always wanted to be outside,

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so an exterior shelter was set up at a right angle where they’d be protected from the elements.

The Boivins have since purchased a second 50-acre forested property on Pretty River Road and moved into it. They rented out the farmhouse and sold the Tremont Café and Press Juice Co. with the plan to create high-end boutique cabins on the new property. Unfortunately, after a pushback from the NEC (Niagara Escarpment Commission) that proposal was shelved and now they are plotting their next moves. Both the farmhouse and the Pretty River properties are on the market. “If we sell the Pretty River property we’ll move back into the farmhouse,” says Wispy. “If we sell both, we’ll build.” But then again there’s always that other fantasy percolating on the Boivin back burner. Wispy confides that it encompasses a secret yearning for a new adventure, living somewhere out of the country, maybe even in Costa Rica.

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at home

WITH MADISON TAYLOR

By Dawn Ritchie

Born and raised in Simcoe County, hometown designer Madison Taylor is a success story like no other. A 2007 graduate of the Georgian College Interior Design Program, Taylor hit the ground running, securing a position at the formidable hospitality design firm, Mackay Wong, in Toronto. After a year of working on hotels and resorts she returned to the Simcoe region to open her own business, Madison Taylor Design, a design/build enterprise. Design was a career path Taylor says she’s been on since elementary school. Her mother was a decorator and she even completed a co-op for hospitality design in the ninth grade.

In 2013 Taylor changed her business model and added architectural services to her business, exploding her staffing needs from two people to a bustling firm of sixteen with multiple divisions. Now she has partnered with local architect, Erin Hoffman, and formed a second company, Hoffman Taylor Inc., which operates as an independent architecture firm out of the Madison Taylor Studio in Midland. Hoffman 32

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Taylor provides full architecture services for residential and commercial buildings using the formula of integrated design, a concept which incorporates architecture and interior design into one seamless package. Taylor also recently brought on the project manager she worked under at Mackay Wong, Melvin Constantino, to be her Operations Manager.

“I needed a Melvin in my life,” says Taylor. “I begged him, ‘come work with me’ and he did. I’m so happy to be working with him.”

Madison Taylor Design is now delegating the construction end of the equation to contractors so that timelines don’t suffer.

It frees staff up to focus more on high end residential architecture, exterior design and construction drawing, full home interior design, offices, and hospitality environments within her commercial division. But there are also some other big ventures on the horizon.

GL/ Where do you see your firm going in the future?

Expanding. It’s really going well. We’ve already started working in the U.S. market and started doing some custom homes in P.E.I. and working with clients out in Kelowna. We’re doing moun-

tain properties in British Columbia and high end residential homes all across Canada. Our fully integrated design business model has us expanding, especially in hospitality. Our offices on 14 Finlay Mill Road in Midland are currently under construction, and we’re scaling up from 2000 square feet to 8000 square feet within the next two months. We are inundated. Managing the growth is the biggest challenge. I can’t hire staff fast enough. But I really focussed hard on having a strong infrastructure with standard operating procedures to make it easy, so we can grow.

GL/ What is your favourite project to date?

One in our hospitality division that is to be built this year. It’s a Nordic spa that will be located in Horseshoe Valley. We did the interior package with a Scandinavian design. It should open Christmas 2019. It’s a unique project and it was wonderful that the client was so receptive to our vision and trusting in our capabilities. There are two restaurants with full massage therapy, all the pools, saunas and spas. You can wear your robes right into the bistro. It’s huge. I can’t say anything more about it right now. But it is very exciting.

GL/ You just had a second child. How do you balance your busy home life with your demanding career?

I have been very good at creating a work/life balance at work with myself and with staff. We

CREATING BEAUTIFUL DESIGNS ON AN EVERYDAY BUDGET work hard Monday to Friday during work hours.

Then we’re off for evenings and weekends. There is more longevity in doing that instead of running everyone into the ground nights and weekends. I can also work from home, be on the phone and email. When my son goes back to school things will be easier. But being with family nights and weekends makes me more productive. My family is part of the journey instead of the end of the journey.

GL/ What is your favourite room in your own home?

Our dining room and our great room. It’s completely glass. The dining room has three walls of glass with an all timber frame structure wrapping around the room. It has warmth but clean lines.

We’re on fifty acres so all we see is nature and a magnificent view.

GL/How do you attack storage solutions?

Our biggest thing is eliminating unnecessary furniture. We have walk-in pantries. Support areas are huge parts of our planning. A house should function without buying extra furniture pieces. It’s the same for our clients. We always do walkin closets so they don’t need dressers. We don’t want our clients to have to buy furniture to make their homes function.

GL/When advising a client before building a new home, what are the top tips you suggest they think about?

Understanding what they need and use on a day to day basis to make the home successful for them. More so, than the size of home they need, the function. And not rushing the process either.

Making sure they have enough time for the planning process. The more you do up front, the better the project will go. We developed an orientation booklet, frequently asked questions, that helps clients understand the process, with an architectural and interior design questionnaire that will draw information out of them. Eisenhower said, “Nothing ever goes to plan but the planning process is invaluable.”

GL/ What trends do you foresee, if any, for 2019?

What I’m seeing quite a bit of is the mix of genres and design styles. Modern Parisian, but old and new styles together. Taking an old farm house and modernizing it in a clean warm way. It’s all about balance. People are appreciating a clean, functional home that is classic.

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"Taking your design dilemma and creating beautiful functioning solutions that inspire on any budget is what I love doing," ~ Darcie Edgar photo: Nat Caron

Darcie Edgar Designs is an Interior Decorating and Design Company located in Barrie, Ontario providing a wide range of decorating services for Simcoe County and the surrounding area. Regardless of the scope of your project, we are able to deliver a beautiful and tailored end result that reflects your personality and lifestyle all within your budget.

We provide services ranging from colour consultations to space planning and furniture layout to 3-D conceptual renderings. We carefully source and find new exciting

product lines for furniture, flooring and lighting to material finishes, fabrics and accessories.

We offer a variety of consultation packages tailored to fit your individual needs.

At Darcie Edgar Designs our commitment is simple… to create beautiful liveable spaces that reflect your personal style. We are passionate about creating inspiring decorating and design solutions that are both aesthetically and functionally pleasing. We draw inspiration from listening and working closely together with our clients. It is our goal to make the experience at each phase of the project as positive and pleasurable as possible. Our number one goal is a happy client. We not only strive to meet the client’s expectations but to exceed them.

And as we settle back into our routines and begin our holiday plans approaching us right around the corner, now is the time to freshen up your space with some new decorating ideas.

Darcie Edgar

Interior Decorator 705.734.4061

darciedgardesigns@gmail.com • www.darciedgardesigns.com GoodLife | South Simcoe | Winter 2018

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TRULY WATERFRONT LIVING

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lake views and a new City of Barrie Park right on the water make The Landing at Little Lake a one of a kind location. Amenities include: rooftop patio, hot tub, indoor pool, exercise room, putting green, direct lake access, waterside lounge, underground parking, storage locker and more...

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Make your holiday drinks sparkly and colourful

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By Katherine Elphick

Turn ordinary cocktails, beers and wine into sparkly, colourful beverages! Introducing Spirdust -- a glitter powder that can be added to adult drinks to make them swirl with vibrant, iridescent colors. Simply add a pinch or two of Spirdust directly into the glass, stir well and sip! Spirdust can be used with any kind of alcohol from beer to margaritas and even wine. It won’t change the flavor or stain your teeth. Perfect for holiday entertaining, Spirdust comes in 17 fabulous colours! .Available in stores and at spirdust.com.

Murphy Christmas

Murphy’s Farm Market and Bakery is in full holiday mode. Along with the its Christmas Confection Collection, which includes a signature Buttercrunch, truffles, chocolate dipped fruit, fruitcake, shortbread, and more, the family is hosting its 2nd Annual a Very Murphy Christmas on December 1st and 2nd. “It’s a great family friendly event featuring holiday crafts, wagon rides, a visit from Santa and more,” she explains.

Located at 5141 Simcoe Road 10, Alliston.

705-435-2141. murphysfarmmarket.com.

The Coop is moving!

The Coop Foodairy and Public House is getting new digs! With renovations currently underway, the Coop is moving to 26 Victoria Street in Alliston in early 2019. “Downtown will be an awesome place for us,” explains owner Sandra Lambie. “It’s very exciting because we have purchased the building.” The Coop’s friendly service and same delicious pub fare, which includes wings, burgers, wraps, salads, club house sandwiches, and more will be served up at the new location. “We are even putting in a patio,” says Lambie with a smile.

705-435-1700, thecoopfoodiary.com

CLIF Bars Pack Flavour

Protein bars aficionados take note. CLIF has recently introduced a new line of Nut Butter Filled Bar flavours. CLIF Nut Butter Filled is a whole new kind of energy bar that is certified organic and brings together two great energy sources – a delicious, creamy nut butter tucked inside a nutritious energy bar. Made in Canada with organic Canadian oats, CLIF Nut Butter Filled energy bars are available in two new flavours: Banana Chocolate Peanut Butter and Caramel Chocolate Peanut Butter. The bars retail for $1.99 per bar or $6.99/7.99 per multipack. clifbar.ca.

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local flavours

MR. GIGI’S Family, laughter and love goes into every authentic Italian meal at Mr. Gigi’s.

Mr. Gigi’s has been in Beeton since 2001 and offers “delicious Italian food, that’s homemade.”

To learn more about this classic Italian restaurant, I sat down with chef and owner Mirella, who was happy to share more information about Mr. Gigi’s and everything their restaurant has to offer.

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What made you decide to open Mr. Gigi’s?

We always wanted to open a family business.

My dad has always been a chef and I love to cook, so naturally it seemed liked the perfect fit. My dad, my sister and I decided to open Mr. Gigi’s and did in fall of 2001. When we were really young my dad called us mimi and gigi, hence the name. It’s kind of a spin of our childhood nicknames and we thought it was catchy for the restaurant.

How would you describe the foods offered at Mr. Gigi’s?

If I had to pick just one word, it would be homemade. We pretty much make everything homemade from making tomato sauce daily, to breading the veal cutlets ourselves (and our customers notice).

Often times I make things to order, so if you’re ordering a pasta dish, I am specifically making that to order.

Does that mean you accommodate different types of diets? For example, gluten free?

We feel that there is something on the menu for everyone, we offer salads, mains, pastas, pizzas. We do have a gluten free pizza dough available and I often use zucchini noodles with our sauces when someone is looking for a gluten free ‘pasta’ choice. I even have had regular customers bring in a gluten free pasta they love and I will make the pasta to order.

You just need to ask. We don’t advertise our choices, but because we make everything to order we are always willing and happy to accommodate our customers’ dietary needs.

Tell me more about the types of foods you offer?

We offer appetizers, salads, entrees including pastas, risotto, pizza, and sandwiches. All homemade, authentic and delicious Italian food.

I like to buy local when I can, so the vegetables I use throughout the seasons change and I am constantly looking to source local ingredients from small suppliers and local markers. I like to support other local business and keep the quality of our ingredients as fresh and local as possible. It truly makes a difference when it comes to taste and quality.

One option that I think makes for a great healthy and tasty meal is the Mr. Gigi’s salad made with mixed greens, homemade beets, goat cheese, we can even serve it with grilled chicken or shrimp. It’s actually a very popular choice as well.

Co

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taste | local flavours

Roasted butternut squash soup Ingredients 2 large butternut squash 1 large onion ( diced) 2 to 3 celery stalks ( cut small) 3 to 4 shallots ( cut small) Around 5 to 6 cups broth ( veg or chicken) 1 tsp salt 1 tsp pepper 1 tablespoon dried thyme 1 tsp cinnamon 1 tsp ginger 1 tsp clove 1 tsp nutmeg Dry or fresh mint to garNish Directions 1. Cut both squash in half empty seeds and put aside to roast later season squash with cinnamon, nutmeg, ginger, and clove place upside down on tray lined with parchment paper and cook at 400 degrees for 40 to 45 minutes once cook set aside.

2. When cooled down spoon out of peel put in bowl and set aside.

3. On medium to high heat put pot with olive oil, onions, celery, shallots and cook till the onions are translucent add thyme, salt and pepper, then add cooked squash add 1 1/2 cut water or coconut water and let cook for about 5 to 10 minutes on medium to low heat add broth of your choice and cook on low for about 35to 40 minutes once cook purée and serve garnish with dry or fresh mint.

4. Enjoy this wonderful warm comforting soup on a beautiful chilly fall day, delicious.

“We want our customers to feel welcomed, comfortable, and ultimately enjoy a delicious homemade meal.”

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27th

HOME SHOW This is the BIG ONE!

If you are looking for an enjoyable meal experience with delicious home food in a welcoming and cozy atmosphere, Mr. Gigi’s is the perfect restaurant for you.

Co

Sunday March 31st, 10AM-3PM Barrie Molson Centre

Don’t miss Barrie’s LARGEST spring Home Show!

Everything you need for your home, inside and out!

FREE ADMISSION! q Windows and Doors q Landscaping q Kitchen and Bath q HVAC q Home Decor q Spas and Hot Tubs q Flooring q Financial q Retail Products q and much more Expert advice, products & services!

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Hours: Tuesday – Saturday 12-3pm and 4-10pm (closed from 3-4pm to prepare for dinner rush) Sunday’s - 4-9pm Not open on Monday’s Recommend making reservations for weekend visits Take out available: no delivery

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What are your customers favourite Mr. Gigi’s dishes?

To be honest, it varies. However, there are definitely a few stand outs.

Our veal sandwich, which is made to order and hand breaded tends to be a very popular option.

Most of our pasta dishes are very popular but if I had to pick the top two, it would be our penne a la vodka and the seafood portifino pasta, which is a sauce made with a variety of seafood typically mussels, shrimp, calamari and crab.

Our eggplant parmigiana is also very popular and a great vegetarian option for those looking. We do offer weekly specials, featured on our special board inside. With this we offer a soup special each week, which is homemade and seasonal.

How would you describe Mr. Gigi’s to someone who has never been?

Family oriented, comfortable, local, and welcoming. We want our customers to feel welcomed, comfortable, and ultimately enjoy a delicious homemade meal. I don’t think people get a lot of that anymore. Our restaurant has a rustic vibe, which I think provides a warm and comfortable experience for everyone who attends.

Any interesting future plans?

There are, but unfortunately nothing I can disclose at the moment. Be sure to stay tuned.

Saturday March 30 th,

Presented by:

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Sponsored by:

Brought to you by: For more info visit mbmshows.com GoodLife | South Simcoe | Winter 2018

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taste EASIER

Holiday

Entertaining MEALS

&

By Laurie Wallace-Lynch

The holidays are the most wonderful time of the year! And yet, for many of us, they can also be a stressful time, with presents to buy, meals to make, company to entertain...the list goes on. Holidays should be about relaxing and enjoying special family moments. That’s why we have sourced some holiday meal and entertaining ideas that are so easy to make that you will have plenty of time to enjoy the great outdoors, or stay cosy indoors by the fire as you binge watch your favourite holiday movies!

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Dreaming of a white christmas Serves 8 An oaky, buttery Chardonnay is a nice alternative to the traditional reds of the season and will bring out the nuttiness of the creamy Bries.

Ingredients Green grapes, 3 cups Green apple, 1 Red apple, 1 Garlic, 3 bulbs Extra virgin olive oil, 2 tbsp Parmesan-rind salami, 24 slices Chorizo salami, 16 slices Double-crème Brie, 10 oz Pecans, 12 Cranberries, 12 Blackberries, 8 Fresh thyme, 2 sprigs Bloomy-rind Brie, 7 oz Pistachios, shelled, ½ cup Pomegranate arils, ¼ cup Fresh rosemary, chopped, 2 tbsp Baguette, 1

Method 1. Prepare the fruit: Snip the grapes into clusters of 4 to 6. Last minute: Core the apples and use a mandoline or sharp knife to slice them.

2. Prepare the roast garlic: Preheat the oven to 375 F. Slice the top off each garlic bulb so the tips of the cloves are visible. Drizzle the tops of the cloves with the olive oil, wrap each bulb tightly in aluminum foil and roast for about 40 mins. Bulbs can be served warm or cold.

3. Prepare the two different Bries. Top each Brie with its respective flavours and place each in an ovenproof serving dish (see tip).

Just before serving, place in a 375 F oven and warm for about 15 mins. You could also add them to the oven when the garlic is baking for the final 15 mins. If you like, reserve some of each of the nuts to serve on their own in a small bowl.

4. Slice the baguette into ¼-inch slices and toast it.

TIP

A small cast-iron pa n is perfect for baking a Brie an d looks great on a board. Just remem ber to put a trivet or coaster underneath if the pan is still ho t.

Some Bries come in their own baking dish, which can go directly onto the board.

Excerpted from On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering by Lisa Dawn Bolton. Copyright © 2018 Lisa Dawn Bolton. Photography by Lisa Dawn Bolton.

Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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CHANGE THINGS UP! • Sprinkle finely diced pepperoni or cooked, crumbled Italian sausage over the string cheese before sealing the crust.

• Add finely diced black olives, green peppers, or any other pizza topping you like.

• Of course you may use your favourite homemade pizza dough recipe instead of the frozen bread dough if you prefer!

• For a beautiful serving idea, fill the centre hole with a big green salad or sliced tomatoes!

Stuffed Pizza Crust (Without the Pizza!)

Kid-friendly • Makes 6 to 8 servings

The Pioneer Woman Cooks: Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives

By Ree Drummond

Ree Drummond, best-selling cookbook author and TV host of The Pioneer Woman cooking show on Food Network isn’t kidding when she says Come and Get It! has “Simple, scrumptious Recipes for Crazy Busy Lives.”

This book can help relieve the stress of figuring out what to serve when company comes for the holidays. First, we likely need a yummy appetizer to serve with pre-dinner drinks. Enter Drummond’s Stuffed Pizza Crust (it even looks like a holiday wreath due to its round shape with a bowl of Marinara Sauce in the middle); while the Tortilla Pinwheels are filled with festive red and green bell peppers and cream cheese and you can even serve them on a platter in the shape of a Christmas tree!

This is one of the best things I’ve ever seen. It’s a cross between stromboli and calzone, but really, it’s cheese baked inside of bread. And the fact that it’s thrown together with frozen bread dough and string cheese makes it even more delightful. This is a super-fun thing to serve at parties. Impress your friends! (Or, better yet, impress yourself.)

Ingredients One 1-lb loaf frozen bread dough 2 tbsp olive oil, plus more for greasing the pan Kosher salt and black pepper ⁄ cup marinara sauce, plus more

13

for serving 10 pieces string cheese 1 egg Fresh basil leaves, for serving Method 1. Set the loaf of frozen dough on the counter and cover it with a dish towel. Let it thaw according to package directions, usually around 3 to 4 hours. (You can also set the loaf in a plastic bag in the fridge and thaw it over a 24-hour period!)

2. When it’s totally soft and just starting to rise, ’tis ready! Preheat the oven to 475 F. 3. On the countertop or large board, roll out the dough to about 30 inches long, keeping it as narrow as possible. (Go long, not wide, in other words!)

Excerpted from The Pioneer Woman Cooks: Come and Get It! Copyright 2017 by Ree Drummond, published by William Morrow, an imprint of Harper Collins Publishers.

Food photography by Matt Ball and Ree Drummond.

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4. Drizzle the dough with the olive oil and sprinkle it with salt and pepper. Spread on the marinara sauce, leaving a clear ¼-inch rim around the edge.

5. Lay the string cheese, 2 pieces at a time, all the way down the dough, leaving a small edge at either end.

6. Gather the two sides together pinching the seam to seal it well. Grabbing the center of the rope with two hands, carefully transfer it to a baking sheet, placing the seam side down. Bring both ends around to connect, pinching the ends together. Make sure the seam stays underneath.

7. Make an egg wash by lightly whisking the egg and a couple of tablespoons of water. Brush the egg wash generously over the crust, making sure to get the seal holding the two ends together.

8. Bake for 13 mins, or until it’s dark golden brown.

9. Transfer to a serving platter ... or just serve it right on the baking sheet! Place a dish of marinara sauce garnished with basil in the center of the crust.

10. Use a small serrated knife to cut slices then dig right in. This won’t last long at all!

Prestige Prestige Real Estate Real Estate Services Services Kelly McCague

Wendy Small

John McCague

Louisa Lampe

Sales Representative

Sales Representative

Sales Representative

Broker

Kelly McCagueOffice 705-435-3000 Sales Representative 866-772-5368 Toll Free 705-435-3000 Office www.kellymccague.com 866-772-5368 Toll Free

Wendy Small Office 705-435-3000 Sales Representative 866-772-5368 Toll Free 705-435-3000 Office www.wendysmall.com 866-772-5368 Toll Free

John McCague 705-435-3000 Office

Louisa LampeOffice 705-435-3000 Broker 866-772-5368 Toll Free 705-435-3000 Office www.royallepagercr.com 866-772-5368 Toll Free

www.kellymccague.com

www.wendysmall.com

wwwjmccague.ca

CHAY REALTY CHAY REALTY BROKERAGE BROKERAGE Independently Owned/Operated CHAY REALTY CHAY REALTY BROKERAGE BROKERAGE Independently Owned/Operated

Rob McDonough Sales Representative

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866-772-5368 Toll Free 705-435-3000 Office wwwjmccague.ca 866-772-5368 Toll Free

www.royallepagercr.com Ronan Realty, Brokerage Independently owned & operated

Chay Realty Inc. Brokerage

Homelife Integrity Realty Inc., Brokerage

Ronan Realty, Brokerage

Ingrid McNeill

Homelife Integrity Realty Inc., Brokerage

JamieGuerra Mike Bowman

Chay Realty Inc. Brokerage

Independently owned & operated

Lorne Downey

Sales Representative

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905-936-3500 Office 416-294-3157 Direct www.robmcdonough.ca 905-936-3500 Office

Ingrid McNeillTel 705-435-4506 Sales Representative 647-212-5798 Direct 705-435-4506 Tel www.ingridmcneill.com 647-212-5798 Direct

Jamie Mike Guerra Bowman 705-435-5556 Office

705-440-9696 Direct 416-592-0183 Direct 705-435-5556 Office www.jamiebowman.ca www.sellnorth.com 705-440-9696 Direct 416-592-0183 Direct

Lorne DowneyCell 705-440-6750 Broker 877-435-4336 Office 705-440-6750 Cell www.LorneDowney.com 877-435-4336 Office

www.robmcdonough.ca

www.ingridmcneill.com

www.jamiebowman.ca www.sellnorth.com

www.LorneDowney.com

Rob McDonough 416-294-3157 Direct Sales Representative

Sales Representative

Broker

Ronan Realty, Brokerage Independently owned & operated Homelife Integrity Realty Inc., Brokerage

Ronan Realty, Brokerage

Allan Riddell

Sue Tice

Homelife Integrity Realty Inc., Brokerage

Bill Scott

Sales Representative

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Allan Riddell Office 705-435-3000 Sales Representative 705-321-4016 Direct 705-435-3000 Office www.royallepagercr.com 705-321-4016 Direct

Sue Tice 705-730-8582 Direct

Bill Scott 705-435-3000 Office

www.royallepagercr.com

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888-435-4506 Toll Free 705-730-8582 Direct www.suetice.com 888-435-4506 Toll Free www.suetice.com

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705-791-3479 Direct 705-435-3000 Office www.thebarbdemariateam.com 705-791-3479 Direct www.thebarbdemariateam.com

Ken Pratt

Independently owned & operated

Sales Representative

705-435-4336 Office Ken Pratt Sales Representative 705-796-6753 Direct 877-435-4336 Free 705-435-4336 Toll Office 705-796-6753 Direct www.kenpratt.ca 877-435-4336 Toll Free www.kenpratt.ca

GoodLife | South Simcoe | Winter 2018

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Mini Tourtières Makes 4 dozen mini tarts Tourtière at Christmas is a Canadian tradition of French-Canadian origin. In Quebec this meat pie is often served at réveillon, a big, lively party among friends and family to welcome in Christmas or the New Year. However, tourtière is now a winter staple beyond the holidays. This recipe makes mini tarts ideal for a cocktail party, but I have also included instructions for a whole tourtière baked in a pie pan.

Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy Anna Olson is a professionally trained chef and pastry chef who lives in the Niagara Region and is renowned as the host of the Food Network shows Bake with Anna Olson, Fresh with Anna Olson and Sugar, as well as Oh Yum with Anna Olson, seen on YouTube. She’s also the author of eight best-selling cookbooks, and her new cookbook is certain to fly off the shelves!

Set for the Holidays with Anna Olson is coffee-table-worthy book, brimming with stunning photos and equally fantastic recipes. Chapters begin with Menus and Meals for the Holidays (and Almost Every Day) and take you through occasions like hosting a Festive Brunch to The Main Event (holiday dinner) including Dessert.

Ingredients - filling 1 tbsp (15 ml) vegetable oil 1½ lb (675 g) mixed ground veal, pork, beef 1 medium onion, diced 1 medium carrot, peeled and coarsely grated 1 medium russet potato, peeled and coarsely grated 1 apple, peeled and coarsely grated 2 cloves garlic, minced 2 bay leaves 1 tsp celery salt ½ tsp ground allspice ¼ tsp ground cloves 1 ½ cups (375 ml) chicken stock Dash of Worcestershire sauce Coarse sea salt and black pepper 1 egg, whisked with 2 tbsp (30 ml) water, for egg wash Ingredients - pastry 1 recipe basic pie dough, shaped into 2 discs and chilled Method 1.

For the filling, heat a large sauté pan over medium heat and add the oil. Add the ground meat and the onion and stir until the meat has almost cooked through, about 7 mins.

2. Stir in the carrot, potato, apple, garlic, bay leaves, celery salt, allspice and cloves. Add the stock and Worcestershire sauce and bring to a simmer, still on medium heat. Cook, uncovered, stir-

Excerpted from Set for the Holidays with Anna Olson by Anna Olson. Copyright © 2018 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher.

All rights reserved.

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ring occasionally, until most of the liquid has evaporated, about 30 minutes.

3. Season to taste, remove the pan from the heat and let cool to room temperature.

4. Preheat the oven to 400 F (200 C) and grease your mini-muffin pans.

5. To assemble the pies, lightly dust a work surface with flour. Roll out the first disc of dough into a circle just under ¼ inch (0.5 cm) thick.

6. Using a round cookie cutter, typically 3 inches (7.5 cm), cut out pastry circles large enough to line the bottom and sides of the cups of the mini-muffin pan. Gently press the pastry into the cups.

7. Spoon the cool filling into the muffin pans, filling each cup right to the top of the pastry and pressing the meat mixture in firmly.

8. Roll out the second disc of dough to a circle just under ¼ inch (0.5 cm) thick.

Use a smaller cookie cutter, typically 2 inches (5 cm), to cut pastry circles that cover the filling completely.

9. Dock each pastry circle once or twice with a fork or make a criss-cross mark with a paring knife, then set it on top of the filling. There is no need to crimp the edges or seal them – just press them gently into place.

10. Brush the tops of the tarts with the egg wash and put them in the oven.

Immediately reduce the temperature to 375 F (190 C) and bake for about 30 minutes, until the pastry is a rich golden brown and a paring knife inserted in the centre of the tourtières feels warm to the touch.

11. Let the tarts cool in the pans for 10 minutes and then either serve warm or transfer to a wire rack to cool completely.

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FOODIES

Delight!

There is a vast amount of home grown food and drink just waiting to be discovered. Explore the tastes of the region in this special GoodLife feature.

GoodLife | South Simcoe | Winter 2018

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Q&A WITH CHEF

BACIO TRATTORIA From Rome, Italy to Barrie

When you walk into downtown Barrie’s Bacio Trattoria, you are greeted with a smile and great food. “We want people to feel like they are eating at home with family,” explains William Ortiz, who owns and operates the 40-seat restaurant with his sister, Elizabeth Ortiz and his mother, Nancy Juarez. “We are a family run business — 100 percent.”

I UNDERSTAND YOU RECOMMEND AT LEAST THREE HOURS FOR DINNER. Our goal is to offer a relaxed dining experience. We don’t want people to rush, but rather take their time. My brother comes to every table to find out what people want to eat and then goes back to the kitchen and prepares it. It’s a very personalized experience, and our customers love it. Before people leave, they often go up the kitchen and wave and say goodbye to William.

WHAT ABOUT DINERS WITH SPECIAL DIETARY NEEDS? Since everything is made to order, we are very flexible and accommodating with our dishes. We can modify various dishes to make them gluten-free (they also have gluten-free pasta), dairy-free, vegetarian or vegan. We can also omit items if people have allergies.

DO YOU CATER? Yes, we will close for private parties, or take our food offsite.

YOU HAVE THE ATTENTION OF THOUSANDS OF LOCAL DINERS, ANYTHING ELSE YOU’D LIKE TO ADD? Kiss your loved ones every day and remember that life is beautiful.

Diners finish off with dessert. The dishes vary on what people feel like eating, and we serve everything on platters, so it’s perfect for sharing.

HOW WOULD YOU DESCRIBE THE MENU? We specialize in Italian cuisine and serve anything from seafood salad to tiramisu. Everything is made from scratch and cooked to order. I only use fresh high, quality ingredients and I cook with lots of alcohol which makes it even more tasty! Since we lived near Rome, we also serve up some Roman specialities like pasta carbonara and supli di chicca (pork and beef risotto cakes with mozzarella). Our Roman style pizza features a thin crust.

WHAT LED YOU TO OPEN AN ITALIAN RESTAURANT IN BARRIE? We were born in Peru, but then moved to Italy when we were quite young. We settled in a town just outside of Rome called Ostia Lido, and took in the Italian culture and cuisine. We eventually moved to Canada (William was 15 and Elizabeth was 17) and have lived here for more than 20 years. We decided to open a restaurant in Barrie because my sister has lived here for the past 10 years and thought it would be fun to have a business together. My mom and I moved up from Toronto and the rest is history.

WHAT ARE SOME OF YOUR MOST POPULAR DISHES? Everything sells really well, but guests really seem to like our antipasto, supli di chicca, pasta puttanesca, gnocchi, Bacio pizza, costata di manzo, and our risotto. For dessert, our tiramisu and homemade gelato are popular.

DO YOU MAKE DISHES THAT AREN’T ON THE MENU? Absolutely! Pasta Carbonara isn’t on the menu, but I make it frequently for people. My kitchen is fully stocked, and I’m happy to prepare dishes that people like.

LET’S HEAR ABOUT THE TASTING MENU. Diners can either order off the menu or enjoy our five course tasting menu for $40 per person. We usually start with an antipasto, followed by a pasta, salad, and then chicken or fish.

62 Dunlop Street West, Barrie 46

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WILLIAM

705.728.0890

HAVE YOU ALWAYS WORKED AS A CHEF? I have been working in restaurants since I was 15. Cooking is my passion and I have worked in kitchens all over Canada, Peru, Costa Rica and Italy. Here at the restaurant, my mom helps me in the kitchen and with shopping and Elizabeth works the front of the house. It’s all about teamwork for us.

WHY THE NAME BACIO TRATTORIA? We picked Bacio because in Italian it means kiss. In the Italian culture, you always give two kisses every time you say hello to someone. We thought it was the perfect name for our restaurant because we want the atmosphere to feel warm and inviting.

www.baciotrattoria.ca

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Q&A WITH OWNERS

TERESA & MARK WOOLARD

CHILLZ LOUNGE Chillz is a chic, intimate and sexy dessert lounge, created by award-winning Barrie entrepreneurs, Teresa and Mark Woolard, where you can relax and indulge all your senses. With a wide selection of delicious desserts, drinks and hors d’oeuvres, to entice both your eyes and your taste buds, Chillz is the perfect space to enjoy with friends or a date. Living and working in the Heart of Barrie (they are also the owners of Swirleez, Barrie’s Favourite Frozen Yogurt Shop!), Teresa and Mark are avid lovers of the Downtown Barrie’s vibrant restaurant scene.

After attending a movie at the Uptown Theatre, Teresa realized that the one thing that Barrie’s night life lacked was an intimate spot to cap off a romantic evening with upscale desserts and drinks.It was on that walk down Dunlop Street that the idea for Chillz was born.

Chillz isn’t just another restaurant or lounge.

Inspired by the private clubs of Manhattan with a dash of Miami Beach, the atmosphere in our lounge is exclusive, intimate and luxurious. We’re not just about atmosphere,

though, Teresa’s sense of playful inspiration extends to the menu–our large selection of drinks, desserts, and hors d’oeuvres include combinations that you’ve never tasted before!

Need some romantic inspiration? Share intimate conversation while dipping our Chocolate Fondue for Two or share our mouth-watering Sticky Toffee Pudding with your paramour! For the more spirited types, we have our exclusive Signature Cocktails, perhaps paired with our generous Charcuterie tray?

We have 11 signature cocktails on our menu with more to come. Some of our most popular drinks are the chilly chocolate martini, the salted caramel martini, the espresso martini and my favourite — the wild berry mojito. Our general manager, Ryan Megson, is super creative and is a real craft cocktail guru. He even makes his own vodkas and syrups. For example, our Jolly Rancher Icicle is made with his Jolly Rancher-infused vodka.

89 Dunlop St E, Suite 102, Barrie

705.252.9411

CAN YOU EXPLAIN YOUR MOTTO: EXPECT THE UNEXPECTED? When you enter Chillz, it’s more than people would expect.

There’s a real wow factor. From our modern decor, to our menu, which is basically an encyclopedia of desserts, people are won over. The attention to detail, from the way we plate our desserts, to our cocktail menu and the service we provide, is appreciated by our customers. People are saying that it’s a little piece of Toronto in Barrie.

CAN YOU TELL US MORE ABOUT THE 40-PLUS DESSERTS? Along with various crepes and waffles, we offer parfaits, sundaes, fondues, cheesecakes, tiramisu, creme brûlée and more.

We also have our own line of signature frozen desserts that are to die for. Our signature desserts are basically four textures in one. Take my favourite, hazelnut heaven: It’s a caramel latte centre surrounded by Swirleez hazelnut gelato enwrapped in a vanilla mousse, and then topped with a hazelnut crunch coating.

There are four textures, so biting into it is a real taste sensation.

ANY OTHER INTERESTING FUTURE PLANS? We’re looking into all sorts of things, such as franchising and getting into the wedding business with our individual signature frozen desserts. We’re also developing a layered gelato cake to serve and sell as a take home item. Finally, we’re going to be adding more alcohol into our desserts for people who are looking for something with that extra zing.

www.chillzlounge.com GoodLife | South Simcoe | Winter 2018

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QING’S CUISINE Szechuan & Thai Cuisine

With over 20 years of culinary experience, husband and wife, Qing Ni and Lien Tran have both worked in cities such as Toronto, Saskatoon, Collingwood, Vancouver and California. After so many dedicated years of hard work, in 2014, the husband-wife team have ventured off on their own to open up our Szechuan and Thai restaurant. Today, they are proud owners of Qing’s Cuisine in Barrie’s south end.

Szechuan cuisine comes from Sichuan, a southwestern Chinese province which happens to contain a stretch of Asia’s largest river called the Yangtze. We love creating delighlightful and unique dishes with the Szechuan and Thai influences for our customers who continue to show their support for them week after week.

Only the freshest ingredients are used in all of our creations.

We know you’ll love anything you try here, just simply tell us your likes and if you have any food allergies and we’ll be happy to delight your taste buds. Come in and try our delicious Shrimp Spring Roll Vermicelli bowl made with the very best shrimps of course.

Thank you Barrie for allowing us cook for you everyday. You make it so easy as we love what we do!

610 Huronia Rd., Unit 9, Barrie 48

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Q&A WITH CHEF

QING NI

A LOT OF RESTAURANTS OFFER A PAD THAI DISH, CAN YOU EXPLAIN WHAT MAKE YOURS UNIQUE? Unlike the traditional method of cooking Pad Thai, we stir fry vegetables first then add the rice noodles and cook them to perfection until done. This means we don’t use pre-soaked noodles, instead, we cook our noodles raw in the wok! Our non-spicy Pad Thai sauce is sweet and has a special fish sauce added to it and our Spicy Pad Thai has no fish sauce but we add in special spices for a perfect medium spicy dish. Both are made with a tomato sauce base and topped with nuts which we can leave off in case of any allergies. This is a dish that our clients can’t seem to live without.

CAN YOU TELL ME WHAT ALL GOES INTO YOUR DELICIOUS SHREDDED CRISPY BEEF DISH? Strips of tender beef is deep fried until crispy perfection, followed by stir frying fresh ginger, onion, jalapeño peppers, dried Thai chili peppers, celery, carrots and then we finish it off with our special spicy sweet and sour sauce. You’ll love it!

WHAT IS ANOTHER DISH FOR THOSE WHO ENJOY A LITTLE MORE SPICE? Our Mongolian Chicken is a little sweet and a little spicy. Sliced chicken breast served on a bed of dry vermicelli noodles. It’s stir fried with white and green onions, dried Thai chili peppers, Thai chili sauce and soy sauce. We are also happy to offer a gluten free option with no added soy sauce. We look forward to cooking you up something wonderfully tasty very soon!

705.503-6610

www.qingscuisine.com

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RIPE JUICERY

Q&A

Organic Cold-pressed Juices.

Salads. Bowls. Sandwiches. Treats.

Ripe Juicery is a cold pressed, organic juice bar serving two locations in Barrie featuring cold pressed juice, hand crafted smoothies and acai bowls. Not to mention the oh-sopopular raw treats, cleanses, and a full plant based food menu at our newest location in the south end of Barrie. We serve in-house made soup, sandwiches, tacos, grain bowls, parfaits, and a delicious hot toast menu. Ripe Juicery takes nutrition seriously, while adding our own unique twist! We hand press all of our almond milk daily for smoothies & we make every menu item from scratch using organic, plant based, raw ingredients. Our menu is dairy, gluten, and refined sugar free, with ingredients from over 8 local farms. Ripe offers doorstep delivery, eco friendly products made from glass, recycled corn, wood and paper, and we give back to local animal sanctuaries by donating all of our juice pulp, feeding 74 animals daily! Come on in to our Dunlop or King St locations and check us out!

118 Dunlop St., Barrie

705.503.7473

371 King St. Unit 4, Barrie

WITH OWNERS

MEGHAN MUISE & LINDSAY HALEY WHAT IS THE ONE THING WE SHOULD TRY AT RIPE? Our yoga warrior smoothie has been one of our best sellers since the day we opened! We hand press our almond milk daily for smoothies & we grind our peanut butter in house, mixed with gluten free oats, maca powder for energy, a plant based chocolate protein & organic banana this smoothie is sure to be your next go to!

WHAT’S NEW FOR RIPE? Ripe now offers a full plant based food menu at our 371 King St location featuring grain bowls, salad bowls, sandwiches, quinoa sushi, raw pizza, tacos, a toast menu & a full line of plant based desserts.

We have also launched a grab & go menu at our 118 Dunlop menu featuring some of our most popular food, including grain bowls, quinoa sushi & plant based desserts. We are more than just juice!

WHAT ARE YOU KNOWN FOR? Ripe is known for our cleanses! We offer six varieties of cold pressed juice & plant based food cleanses. Try a 1 day cleanse for a re-set, a 3 day cleanse for a full detox or give a 5 day plant based food & juice cleanse a try to give your immune system a boost and increase your energy levels.

705.503.4777

www.ripejuicery.ca GoodLife | South Simcoe | Winter 2018

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I

20 Victoria St., E., Alliston 705-435-8868 www.dagrazia.com

n each of our dishes, you will find that we have stayed close to our Italian heritage, traditions, culture and family recipes to enhance our unique style of cooking. At da Grazia ristorante you can enjoy your favorite Italian classics such as fresh pasta, veal, homemade meatballs, lasagna, eggplant parmigiana, steamed vegetables and sautéed rapini. Menu items are available for either take-out or eating in. All dishes are made fresh daily and we offer new menu items on a regular basis. If you do not see an item on the menu please ask your server and they will try and accommodate your request.

TELL US A BIT ABOUT YOUR BUSINESS:

&

The Coop Fodiary and Public house is a neighbourhood Alliston restaurant that serves up friendly service and delicious pub fare. The restaurant has plenty of heart and soul, it’s a true local pub.

WHAT IS YOUR SIGNATURE PRODUCT OR SERVICE?

Our wings are Ontario fresh never frozen. We have over 110 sauces or combinations of. We also do hand pressed burgers and we top them with real cheese, bacon and onions that we carmelize ourselves.

WHAT IS THE SECRET TO YOUR SUCCESS?

Our Philosophy is “Fresh and the best ingredients you can buy”. We also use local talent, such as Marshall Dane who sings once a month.

Festive Feasting RESTAURANTS | CATERERS | CAFES

6015 Highway 89, Alliston Tel: 705-435-5501 Toll Free: 800-669-5501 www.nottawasagaresort.com

T

he spectacular view of the contemporary Riverview Room is the perfect setting for the holidays and features a cozy fireplace to set the mood. Sample the culinary talents of our chefs with diverse menus that highlight seasonal and locally sourced products.

Treat your employees to a festive lunch buffet this holiday season.

It’s fresh, hot and ready to go which is perfect for groups who need to fit their celebration into a lunch break. Available Tues-Thurs from Dec 4-20 at just $16.95/person. Reservations required.

Not up for the stress of organizing the big family dinner? Treat yourselves to Christmas Dinner at the Resort. Plus you don’t have to lift a finger - we’ll take care of the clean up! Available on Dec 25 from 4-8pm in the Riverview and Crystal Ballroom. Reservations required.

Menu available online.

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265 King St., North ( New Location Soon) Alliston, Ontario (705) 435-1700 www.thecoopfodiary.com

tasting notes

PORT AUTHORITY A

CENTURIES-OLD

TRADITION

By Carmelo Giardina

You probably know of Port wine, but do you really know Port wine?

One of Europe’s traditional treasures, its history is a long and fascinating one.

I had the pleasure of visiting Portugal this past summer and both Porto and wine country were obvious must stops on my to-do list.

The Douro Valley — one of the world’s oldest and most beautiful vineyard areas has been producing grapes for winemakers for at least 2,000 years.

The stunning landscape of undulating hills, vine-covered slopes and meandering waterways were reason enough to want to visit. However, it’s more than just a pretty face; it’s the epicentre of Port wine production and regardless of whether you’re a keen connoisseur or an enthusiastic novice, one can’t help but want to know more about this historic land and the drink that’s been made famous by it.

The Douro Valley is thought to be the oldest demarcated winemaking region in the world (1756). A UNESCO World Heritage Site, it is a DOC region, meaning that Port wine can only be produced here according to strict standards and guidelines. Like other great classic wines, Port owes its distinctive character to a unique association of climate, soil, grape variety and winemaking tradition. Simply put, the unique terroir of the Douro Valley and its remarkable wines cannot be replicated elsewhere.

One of the fascinating aspects of Port wine is its variety of different styles, each with its own characteristic flavours, from the intense berry fruit flavours of a Reserve or a Late Bottled Vintage to the rich mellowness of an Aged Tawny or the sublime complexity of a Vintage Port.

More than any other wine, Port offers endless opportunities for pairing with food — but is also perfect for drinking on its own, traditionally towards the end of a meal.

In fact, Port is regarded as one of the most civilized and sociable of wines, which will help to make any occasion special, whether a quiet evening by the fireside, an informal gathering of friends or a sophisticated formal meal.

But what really is Port wine? Port is a fortified wine made by adding a proportion of grape spirit, or brandy, to the wine at some point during the production process. Because wine was often taken on long sea voyages, winemakers sought a way to preserve the wine in order for it to hold up aboard ships. They found that fortifying the wines with brandy did the trick, helping the wines bear up under the ship’s vibration and high temperatures. What resulted was a sweeter, denser wine that the British, in particular, found irresistible. The rest is history.

Once thought of as an old man’s wine, this is hardly the case now.

The fact that its reputation precedes it is a testament not just to its world-class quality, but also its centuries of tradition.

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FAVOURITES

DID YOU KNOW?

Many of the oldest and most famous producers, such as Taylor Fladgate or Graham’s, are of English or Scottish origin as for most of the history of Port wine, Britain was by far its largest market. However, Port is now enjoyed all over the world.

Graham’s 20-Year-Old Tawny Port

Taylor Fladgate Historic Limited Edition Reserve Tawny Port

A beautiful amber, golden tawny colour, this is a blend of wine from each of the Graham’s five estate farms at an average age of 20 years.

Take a whiff and you’ll get an almond-like nutty character and delicious mature fruit with hints of orange peel.

The taste is rich, sweet and smooth, perfectly balanced, with a long and lingering finish. Serve slightly chilled to appreciate the full complexity and pleasure of this wine. ($38.45)

Taylor Fladgate is one of the oldest of the founding Port houses. It is dedicated entirely to the production of Port wine and in particular to its finest styles. This bottle was inspired by the ‘bladder’ shaped wine bottles manufactured in England between about 1715 and 1740. This blend was carefully put together for this limited edition from specially selected and extensive aged Tawny stocks, aged in seasoned oak Port pipes. It is unique for this bottling with the characteristic Taylor Fladgate richness and distinctive grip on the finish. ($69.95)

Graham’s 2016 Vintage Port

According to critics and industry insiders, the 2016 vintage may prove to be a modern legend for vintage Port — perhaps even the best of the last century. This one from Graham’s exhibits fantastic depth and concentration and will continue to age beautifully for decades ahead (what are you up to in, say, 20 to 30 years from now?). This is a true collector’s keepsake that one may want to include in his or her will. ($149.40)

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Graham’s 2012 Late Bottled Vintage Port

Late Bottled Vintage (LBV) Ports are left in barrels for four to six years, with only the best of the lot selected to be bottled as LBV. Produced in the style of Graham’s great Vintage Ports — except that you can drink this now as opposed to much later — the 2012 LBV has a near opaque purple colour with vibrant aromas of blackberry and dark cherry as well as hints of freshly picked mint. Full-bodied with brambly fruit flavours, this wine shows complexity and elegance in perfect balance. ($17.80)

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Arrive in style

The beautiful Caribbean island of St. Kitts goes above and beyond in traveller pampering with its unique and luxurious Kayan Jet lounge — a five-star private terminal located within the perimeter of RLB International Airport in Basseterre. Imagine stepping off your flight and being whisked off to a gorgeous lounge with champagne, tapas and even an infinity pool, all while immigration and baggage are handled for you. The seamless, customer-centred services are delivered to both private jet and commercial passengers. stkittstourism.kn

Chicago chic

The St. Jane Hotel in Chicago delivers the classic luxury hotel experience with a modern twist. Opening its doors this year in the landmark 1929 Art Deco Carbide and Carbon building, the revitalized 365-room hotel is embracing the arts and culture that define Chicago. The hotel rises 38 floors and includes The Tower at St. Jane, which offers guests a dedicated concierge staff, exclusive suites and an incomparable view of the city. stjanehotel.com

Undiscovered UK

Travel off the beaten path while abroad next year on one of Globus’ new Undiscovered Britain tours. From windswept cliffs to seaside villages, get to know Great Britain’s authentic places on one of nine tours, ranging from six to 14 days.

Discover the best of England, Scotland and Wales, where one can shop for bits and bobs in more than 30 charming counties, unhurried hamlets and highland villages. globusjourneys.ca

Costa Rican ritz

An elegant oasis perched between two of Costa Rica’s loveliest Pacific beaches is almost ready to welcome guests. The Santarena Hotel, opening in February 2019, will offer 45 guest rooms featuring king beds, sustainable wood floors and spacious bathrooms, with most also boasting private balconies. A rooftop lounge and pool, along with several dining options in picturesque settings, round out the authentic experience. santarenahotel.com

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By Josephine Matyas

With just one pair of shoes, I would do fine cruising the British Virgin Islands. Just one pair, as long as it’s the right pair: casual, practical (leave the Jimmy Choos at home) and sturdy enough for a short hike.

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Taking off footwear and tossing it into a large wicker basket is the first instruction from Martin Street, captain of luxury catamaran Prodigious.

At 58 feet, it’s the largest in the fleet of The Moorings, a sailing charter company with boats across the Caribbean, Mediterranean Sea and the South Pacific. Bare feet on board are the rule.

Captain Street – who lives on the boat full time with his partner, onboard chef Katie Garrison, chats with his group of new passengers, teasing out their secret wishes, their likes and dislikes, in order to shape an itinerary tailored to fit any bundle of interests.

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plains Street. “There’s the beach bar side and then there are the golden beaches, palm trees, snorkelling and the more remote side. What people choose to do varies quite a bit.”

When Street first sailed into the British Virgin Islands seven years ago, he knew he’d be staying a while. “I was for years sailing around the world and I sailed into Jost Van Dyke and thought, this is pretty nice.”

It turns out the unspoiled allure of this group of islands draws scores of visitors who charter crewed catamarans of The Moorings fleet to do a little easygoing, low-stress island hopping. In the azure and turquoise waters of the BVI, char-

ters are the backbone of the tourism industry and yachts like the six-cabin Prodigious come crewed with an experienced captain, gourmet chef and steward.

“There are 60 islands in the BVI. Here, we can jump between islands so easily,” says Street, who has sailed from Asia to Australia to the Pacific Islands and through the Caribbean. “Even the USVI next door doesn’t have line-of-sight sailing like we do. In the British Virgin Islands, moving from one to the next can be a matter of less than an hour’s sailing time.”

From the fly bridge — home to the wheel-

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CALL THE LOCATION NEAREST TO YOU: house and decked out with softly padded lounge seating open to the tropical breezes, but shaded from the intense sunshine — it seems there’s always a spot of land in sight.

According to Street, the BVI sits on a massive shelf at the confluence of the Atlantic Ocean and the Caribbean Sea, dropping off to about 3,000 feet on the Caribbean side. “It’s a volcanic area and the islands we see are the tops of mountains and volcanoes.”

A sailor’s nirvana, the BVI is renowned for steady northeast trade winds and numerous sheltered harbours to drop anchor. Described as “the place on the way to everywhere,” during the

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roam | british virgin islands colonial era the islands were a welcome break along the gruelling trade routes between Europe and the Americas. It was Christopher Columbus who charted the Virgin’s archipelago in 1493 on his second voyage to the New World, setting off battles for supremacy between the European powers. The myriad of quiet coves, harbours and passages were also well suited to the smuggling, piracy and privateering that dominated over several centuries. Notorious pirates like Blackbeard, Edward England and Calico Jack were drawn to the “excellent hunting grounds” along the lucrative treasure route.

But with nary a pirate in sight, our group settles in for a dinner al fresco on the back deck — flickering candles, a vase of lightly-scented flowers and plates of perfectly grilled mahi-mahi topped with a roasted red pepper-pineapple salsa, served with a side dish of lemon-ginger couscous. The sunset puts on a show of orange and red just as chef Katie brings out dessert of coconut milk-banana mousse topped with salted caramel. A week before departing from Canada I filled out a meals questionnaire, including portion sizes, likes and dislikes, and special dietary needs. Working from a compact galley the size of a walk-in closet, Chef Katie is able to prepare meals including vegetarian, vegan and glutenfree with a special emphasis on fresh and healthy, sourcing local ingredients whenever possible.

Post-dinner drinks — thanks to steward Kay Bartley, who knows her way around a wellstocked bar, ice and a blender — are carried to the netting of the foredeck where we settle into large bean bag chairs and watch stars pop out against a jet-black sky. The gentle rocking of the boat makes for an easy life, and an easy sleep in air-conditioned cabins.

In truth, our route was not set until that first dinnertime discussion with Captain Street. The next few days are tailor-made island tripping with stops along the way to snorkel, swim or take the dinghy ashore for a hike or drinks at the local bars.

Many of the 60-plus spots of land that make up the British Virgin Islands are uninhabited, but visitors almost always stop at the main islands of Jost Van Dyke (more goats than people, but famous for its beach bar action), Tortola (steep hills and the main hub) and laidback Virgin Gorda.

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anchor and soak in the view (for Instagrammers, there’s onboard Wi-Fi), visit sheltered white sand beaches and hike one of the trails on shore. For us, it’s a visit to the famous Soggy Dollar Bar on Jost Van Dyke’s White Bay (the bar got its name from the soggy state of dollar bills after patrons swam ashore from anchored vessels), The Baths National Park on Virgin Gorda, with its beachside collection of enormous, jumbled granite boulders, and hiking at Norman Island for breathtaking views over both the windward and leeward sides. Locals often call Norman 'Treasure Island' because it was believed to be the inspiration for Robert Louis Stevenson’s classic by the same name.

Our final mooring in Trellis Bay back at Tortola comes as a shock. There’s no easy way to manage the re-entry to life on terra firma. With a smile, Captain Street hands me my one pair of shoes buried in the basket. He and his crew are pros at this; they see it every time.

If YouGo

The BVI sailing season is November to June, avoiding the Caribbean hurricane season, although some charters are available in the summer months. www.bvitourism.com www.moorings.com

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Microneedling, PRP and more to assist women is remarkable after three after treatments.

It’s very It’s very Microneedling, PRP and more to assist women exciting.” andlooking men inand looking feeling and men in feelingand their best. their best. soft tissues in and around the vaginaexciting.” which The team at Martin’s prides itself on helping 2018 Centre’ 16th year in soft Barrie. tissues in and around the vagina which The team at Martin’s prides itself on helping 2018 marked themarked Centre’sthe 16th years in Barrie. helps with urinary incontinence.

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In addition, clients feelclients wonderful without looking This year, the team at Martin’s has introduced the same mechanism works to improve that they have had anything “done”. two ground-breaking age reversing skin the same mechanism works to improve that they have had anything “done”. With a With a two ground-breaking age reversing skin by tightening of the throat. growing base, customer base, Dr. Martin attributes for their clients. snoring bysnoring tightening the back ofthe theback throat. growing customer Dr. Martin attributes treatments treatments for their clients.

The second new and incredible age reversing her clinic’ s popularity to her team’ “I am extremely excited about the Fotona The second new and incredible age reversing her clinic’s popularity to her team’s focus ons focus on “I am extremely excited about the Fotona skin treatment Martin’s Rejuvenation the GOOD in “We everyone.

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“This treatment is known as the ‘Vampire particular spend too much time criticizing skin which stimulates collagen in the dermis. facelift’ becauses own a patient’ s own blood is used. themselves.

We do the- opposite - We build a result, the skin and contracts and effectively facelift’ because a patient’ blood is used. themselves.

We do the opposite We build As a result,Asthe skin contracts effectively First, a nurse draws blood andtube puts the tube you up.” tightens the tissue of the face which reverses First, a nurse draws blood and puts the you up.” tightens the tissue of the face which reverses in a centrifuge says Dr. Martin. natural processloosening involvingof loosening of skin. a centrifuge machine,” machine,” says Dr. Martin. the naturalthe process involving skin. in “Spinning blood divides it into red and white Three treatments areThe required. can blood divides it into red and white “Spinning Three treatments are required. patientThe canpatient parts.

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“Eventually, you pick up “Most of“Most our clients rich in platelets, growth factors. initial treatments. “Eventually, you pick up This white part of the blood is known as PRP normal aging again, but the laser has retraced part of the blood is known as PRP benefit one treatment, normal aging again, but the laser has retraced This white(platelet benefit after oneafter treatment, but the but the rich plasma).” and effectively wound the rich plasma).” (platelet your stepsyour and steps effectively wound back the back MicroisNeedling is likeyour aerating In change is remarkable after three clock”,Dr. explains Martin.over “Anyone theNeedling Micro like aerating lawn.your In lawn. change is remarkable after three clock”, explains Martin.Dr. “Anyone the over this treatment, small holes or micro-channels age of 35 would benefit from this treatment”. this treatment, small holes or micro-channels treatments. very exciting.” age of 35 would benefit from this treatment”. are made painlessly over face. the entire The It’s very It’s exciting.” same technology that tightens painlessly tightens are painlessly overmade the entire The face. treatments.

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LU URY A D V E N T U R E S Exploring possibilities for curated experiences around the corner, around the country & around the world

By Barbara Ramsay Orr

Punta Mita, Mexico The chef scoops up a handful of large pink shrimp, caught recently in nearby Mazatlan, and dumps them into a sizzling hot molcajete. I had no idea that this stone mortar used in every Mexican household to grind spices, and make salsas and guacamole, could also be used as a cooking vessel. She squeezes fresh lime juice over the shrimp and the smell of citrus and seafood, garlic and cilantro rises in an aromatic cloud. It’s irresistible. But then so is the view from the outdoor kitchen where the cooking class is happening. In front of me is the Bay of Banderas and a white sand beach featuring private cabanas with white curtains and cushions — on my list for the afternoon. There’s a thatched roof beach shack where guests can order hamburgers and shakes to be delivered to their beach chairs.

This is the Four Seasons Punta Mita, one of the most highly rated hotels in the luxury chain, and the bolt hole of choice for celebrities and highly placed politicians. Charlie Sheen, Lady Gaga, Gwyneth Paltrow and Mexican presidents have all vacationed on the Gold Coast of Riviera Nayarit. Set in a secure private reserve at the tip of the Bay, and about 45 minutes from the Puerto Vallarta airport, the resort sits along 9.5 miles of pristine coastline.

At one of the four pools, I am coddled with drinks, snacks, mist sprays and cold facecloths as the temps reach 30 degrees. The resort sprawls over acres of jungle and beach so it never feels crowded.

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Later in the dining room, the guests have exchanged beachwear for casually elegant attire. The food is remarkable, as you would expect at a Four Seasons, partly Mexican in style, locally sourced, with lobster, tuna, those Mazatlan shrimp, as well as European dishes. There’s an excellent wine cellar.

The resort has two Jack Nicklaus-designed golf courses. Its most famous hole is the Tail of the Whale, 194 yards across water to a black lava island. The world’s only natural island green, you reach it by using an amphibious cart.

There are whale watching expeditions out to the Marieta Islands to see blue-footed boobies and visit Hidden Beach, only accessible by swimming through a cavern, but well worth it. Some of the best birding in North America is found just up the coast in San Blas. Scuba diving, paddle boarding, deep sea fishing and a chance to witness a turtle release all help pass the time.

Of course there is also a spa, fitness centre, an art gallery and some exceptional shopping.

Puerto Vallarta is an easy destination to get to for those of us fleeing the oncoming winter, with multiple daily flights from Toronto during the season. The hotel arranges airport pickup, and the careful security of this private reserve ensures that safety is not a concern.

Picking up a few extra pounds might be though — those shrimp! www.fourseasons.com/puntamita/

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Preparing Body and Soul for a Seasonal Shift: Ste. Anne’s Spa in Grafton

I have never left Ste. Anne’s without feeling restored and somehow stronger. It’s a healing place, and also a pampering one. Set in the hills about an hour and a half drive east of Toronto, this destination spa is a careful marriage of casual and luxury.

The vibe is definitely laid back and restful, with no stuffiness or pretentiousness. Designed to destress, Ste Anne’s requires you to do little more than leave your worries on the doorstep. Eating dinner with spa hair and dressed in a bathrobe is something you get used to very quickly.

I’ve done Ste. Anne’s as a day spa experience and as a sleepover. Both are wonderful, but if it’s possible to stay longer, do it. The extra time enforces the zen of the retreat. Stay in the Hudson’s Bay room — gorgeous and so Canadian — or share one of the cottages with friends.

In addition to treatments, there are fitness classes and guided walks. Consider the three-day chakra journey yoga retreat for a total reset.

As an alternative to driving, the resort can arrange a limousine pickup from your home, or guests can take a train with pickup at the station (Aldershot station is one of the train stops). Men are made welcome, the meals are superb and the fall colours will make hiking the surrounding paths spectacular. www.steannes.com

From Hot to Cool: The Christmas Market River Cruise

Christmas cruises have become one of the most popular ways to see Europe at its very best — dressed for the season. Even if you’ve visited many European ports on other river cruises, you have never seen them like this: full of light, festive with music and bursting with Christmas fare.

Each town has its own style of market, some centuries old, where guests can buy unique Christmas crafts and decorations and sample the local specialties — tasty sausages, warm and spicy mulled wine, cinnamon cakes and gingerbread. Durnstein, Bamburg, Rudesheim, and almost every small village along the river will have its own special Christmas market. It’s magical to walk through the main square of one of these ancient towns — there may be snow, though seldom in large amounts — and impossible not to feel the spirit of the holiday.

Most of the major river cruise lines have a Christmas market cruise. I did the cruise with Avalon Waterways, which runs several Christmas market tours, including nine-day and 15-day excursions that are all-inclusive and include stops at the most famous of the market towns.

The panorama suites on Avalon, with their floor to ceiling windows, let you watch the sparkly villages drift past as you sail in the evenings. A Christmas Market Cruise is the perfect way to combine a holiday cruise with getting your Christmas shopping done too. It’s truly multitasking at its best. www.avalonwaterways.ca GoodLife | South Simcoe | Winter 2018

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Vegetarian Burgers in Barrie Located at 112 Dunlop Street East in Barrie, Boon Burger Café is a casual and healthy “food fast” restaurant (as opposed to “fast food”). They make and sell burgers, fries, poutine, chili cheese dogs, and more, however, everything on the menu is 100% plant based and free of meat, dairy and nuts. Most of the food and sauces are made in-house with fresh, healthy ingredients. With six locations at present, the company launched in Winnipeg in 2010 and then opened their first Ontario location in Barrie in 2014. www.boonburger.ca

Calling All Yogis!

Located in the heart of Barrie, Namaste North (formerly Bikram Yoga) has created a space where people can learn about health, feel safe, connect with themselves and others and fulfil a positive (or “possibility”) mindset. Their team strives to provide people with the tools to live their best life. Choose from traditional Hot Yoga, Vinyasa Yoga (flow), Yin Yoga (deep stretching), Barre/Pilates, a “Mash Up” class and special programs for kids, teens, and mothers to be. Continuously researching and exploring the best mind and body practices, this studio values community, connection, goal setting, and being real.

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A Canadian Athletic Wear Company with Style

Founded in 2009, Titika Active Couture is a growing Canadian-based women’s athletic wear company with retail stores located across Ontario, as well as a U.S. flagship location that recently opened in San Francisco. With new arrivals available every Thursday, Titika offers fashion-forward active wear for women’s active lifestyles. Their claim to fame is infusing luxurious, technologically advanced fabrics into allsituation wear with smart, stylish and functional designs. Titika’s garment collection includes daily essentials, performance gear and runway inspired pieces. www.titikaactive.ca

Effortless Cooking for the Holidays

Marilyn Haugen’s new cookbook, 5 Ingredient Instant Pot Cookbook is being released this month by Canada’s own publishing company, Robert Rose Inc. Perfect for the holidays, this cookbook can help you cook mouthwatering meals in your Instant Pot® with five ingredients or less! The cookbook features 150 recipes that require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include tasty favorites like Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes and Chocolate Peanut Clusters. www.robertrose.ca

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Holiday Mindful Eating Tips

By Angela Wallace

I love the holiday season, it's a great time to unwind and spend time with family and friends. It is also a time filled with celebrating over food (and lots of it).

I am a big believer in balance, which includes taking the time to enjoy the foods you love.

The foods you love might be food that reminds you of loved ones, that represents family tradition, or for whatever reason holds a special place in your heart.

However, whether you want to avoid weight gain, reduce overeating, avoid bloating, or watch your blood sugars over the holidays, practicing mindful eating can help. Being mindful in your food choices will help you enjoy your favourite holiday foods without leaving you feeling guilty (or bloated)!

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What is mindful eating?

Mindful eating involves paying attention to the experience of eating and drinking. This includes paying attention to the texture, flavour, smell, colour, and appearance of the food. It also involves paying attention to your hunger and fullness cues, so essentially you are being fully present and paying attention to what you are eating (this can get difficult when you are sitting around holiday appetizers or desserts).

To help you navigate your next holiday party, I am sharing 5 holiday mindful eating tips with you. Give them a try and your next holiday meal.

5 Mindful Eating Tips:

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Smaller plates trick yourself

If there is the option to choose smaller plates, try that. We are visual eaters, meaning we will try to finish the food on our plates regardless of the size. Using a smaller plate is a great way to control portions but also help you listen to your hunger and fullness cues. After finishing your plate, you can check in to assess whether or not you are still hungry. Take a five minutes and reflect. Are you still hungry? Are you bored? Are you enjoying the meal? Before grabbing seconds, spend some time reflecting.

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Scan and select

Holiday parties typically have big spread of foods (appetizers, desserts, entrees, salads etc.), which often makes overeating REALLY easy. At your next holiday party try scanning before selecting. This involves scanning the food available and making a mental note of what you really want to eat and what you will pass on. Thinking about this before filling your plate is a great way to practice mindful eating and avoid taking too much, as our eyes are often bigger than our stomachs. Remember you don’t have to try everything, focus on enjoying your favourites instead!

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Take 80% of what you'd actually eat

When plating out your food take 80% of the amount you know you'd actually be able to finish. This means you are taking slightly less than the amount you want. Doing this is a great way to control your portions when you are having a big meal, but more importantly it helps you practice mindful eating. By thinking about taking only 80%, you are being aware of the foods you are selecting and how much.

In addition, you likely won't miss the 20% of calories you didn't take.

This works exceptionally well when there are large buffets or appetizer spreads. Taking a little less and plating out what you will be eating (instead of picking at different items) will promote mindful eating.

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Drink lots of water

Keeping hydrated is a good way to regulate hunger (you will likely feel less hungry) and it can help reduce bloating.

You can make your water fun by choosing sparkling water and adding some festive ingredients like pomegranate seeds and cranberries. Focus on keeping hydrated before and during your next holiday party.

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Avoid skipping meals

Getting to a big meal when you are super hungry can be dangerous. When we are really hungry we tend to 1) overeat, 2) make less healthy food choices.

I think we all know how dangerous grocery shopping can be when hungry. It works the same for holiday parties or big meals.

TIP: have a small snack 1-2 hours before heading out to your holiday party (e.g., nuts and a fruit, yogurt, smoothie etc.). This will ensure you are not super hungry when you arrive, therefore allowing you to practice your mindful eating tips.

BONUS TIP: take the time to really enjoy some of your favourites. Enjoy each bite, think about the flavour, texture, smell as you take each bite.

Cheers to happy and healthy eating over the holidays. :)

Angela is a registered dietitian, nutritionist, family food expert, and certified personal trainer. She specializes in women’s health, with a focus on weight loss and digestive conditions. She uses a ‘non dieting approach’ with her ultimate goals being to help people find a balanced lifestyle and healthy relationship with food.

For more nutrition information: www.eatrightfeelright.ca

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Baby, It’s Cold In There

Canadians love to start a year by plunging into icy cold bodies of water. That’s why costume-clad folk flock to the Annual Innisfil Polar Bear Dip, happening this year on February 23 at 1:30 p.m. All ages are welcome jump in at Innisfil Beach Park, 676 Innisfil Beach Road.

Proceeds go to the new Innisfil Health Hub. Register online at www.icecorp.org/polar-bear-dip.

Making Merry on Main Street

Stroll, snack and shop into the holidays on December 1st at A Main Street Christmas in historic Schomberg. The annual family fete includes a craft show, food vendors, cosy restaurants, and two parades. The Santa Claus Parade dazzles little ones at 4 p.m. At 8 p.m., the Farmers’ Parade of Lights turns farm machinery into illuminated floats with Santa. 3 – 9 p.m. Donations to Blue Door Shelters. www.amainstreetchristmas.com

Walking Through A Winter Wonderland Market

In December, people want to stay warm, score party invitations and find amazing gifts. You can be cosy, get unique presents for your crew and pick up party foods at the Alliston Winter Wonderland Market on December 1. Crafters’ creations, fragrant baked goods, farm produce and more will fill the Alliston Memorial Arena. 10 a.m. to 3 p.m. Supports the Good Shepherd Food Bank. Admission with a non-perishable food item.

New Year’s Ice and Fire

Staying up until midnight on New Year’s Eve is overrated. All the cool kids head to the Innisfil Recreational Complex for a community skate fest from 5 to 7 p.m. on December 31. Hosted by the Innisfil Community Events Corporation, this annual family fun evening includes a fantastic fireworks display in the parking lot at 7:15 p.m. Free, but donations are welcome.

7315 Yonge St.

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Hall of Fame

There are extraordinary people living in South Simcoe who do extraordinary things to make life better for the rest of us.

Since 2002 The Herald has celebrated these community nominated individuals who go above and beyond to make the community a better place to live. On October 18th, The Herald and Metroland Media held their 16th annual Hall of Fame Celebration honouring the 2018 inductees; Margaret Barber, Mary Murphy, Jim Davidson, Mary Feehely and Dorene Lemire. Sponsored by Honda Of Canada Manufacturing, the ceremony was held at the historic Gibson Centre for Community, Arts & Culture.

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Paul Whiteside, Joan Starr

Arthur Pearson, Jim Davidson, Sue Gastaldi

Terry Dowdall, Margaret Barber, Richard Norcross

Dave Wood, Ginny Cathcart, Robin Hawkes

Dorene Lemire, Sandra Vernon, Bob Vernon

The Lemire family. Jacob, Dorene, Mike, Christopher, Emilee, Rachael, and Suzanne.

Mary Murphy, Greg Murphy, Callum Murphy, Janet Murphy, Frances Murphy-Conforti

Mary Feehely, Jay Feehely

Margaret Barber, Sheila Goodfellow

Mary Murphy, Rick Milne

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GoodLife | South Simcoe | Winter 2018

Mary Feehely, Terry Dowdall

Niklas Nordstrom, Lukas Nordstrom, Mary Feehely, Ellis Nordstrom

Jim Davidson, Jerry Switzer

Hall of Fame award and certificates

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VOTED #1, 20 YEARS IN A ROW!

favourite Custom Window/Door and Garage Door • 100% Financing • 0 Down • Free Estimates

WOW 20 YEARS IN A ROW! It seems it was just yesterday that the vision was inspired to offer a difference in the way homeowners replaced their windows and doors. Kempenfelt Windows & Doors’ vision, which started over 25 years ago, to provide quality Canadian made products coupled with excellent service could not have worked out better.

It is so gratifying to see the overwhelming positive response from our customers to this vision. I want to thank all of our wonderful customers for their continued support, especially all those that sing our praises and tell people the great experiences they have received with our products and services.

Of course, I would not have been able to accomplish this wonderful vision without support. I would like to take this opportunity to say how proud I am of the KEMPENFELT WINDOWS TEAM for their continued dedication, all the way from our sales, office, production personnel, to our excellent inhouse install team. All the awards we have received, including these Reader’s Choice Awards for 20 years in a row, gives us a real sense of satisfaction that will truly inspire us

The secret to our success is our reliable customer service, high quality and skilled installation.

Robert Maslen. President, KEMPENFELT WINDOWS LTD.

to continue to do even better, ensuring we win 21 YEARS IN A ROW next year.

If there is a secret to Kempenfelt Windows & Doors’ success over the years, it has been our friendly, dependable customer service combined with the skilled installation of high quality doors and windows by our employees.

Our satisfied customers’ recommendations keep us welcoming new visitors to our showroom every month.

For any homeowners looking for windows, doors, or garage doors, Kempenfelt Windows & Doors will be happy to provide a FREE ESTIMATE, guaranteeing quality products at a very competitive price.

Sincerely,

2 SHOWROOMS TO SERVE YOU

92 Commerce Park Dr., Barrie 705-737-1554 569 Steven Crt., Newmarket 905-893-1554 kempenfeltwindows.com

GoodLife | South Simcoe | Winter 2018

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