GoodLife South Simcoe Spring 2013

MAR C H / APR I l 2 0 1 4

ALLIStoN | tottENHAM | BEEtoN | tHoRNtoN | MANSFIELD | RoSEMoNt | EVEREtt | utoPIA

Gluten Free Recipes

Perfect Planters

Suite Dreams

SPRING HOME EDITION

LIVING COMFORTABLE IN INNISFIl REAL MEXICAN

CUISINE www.goodlifemagazine.ca

14

WAYS TO

ENJOY SPRING

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Chay Realty Inc., Brokerage

south simcoe Publisher

Ian Proudfoot Regional General Manager Simcoe - Muskoka

Shaun Sauve

P f

S a

Editors

Lori Martin Elise Allain Advertising Sales Manager

Amanda Smug Director of Production

Kent Feagan Graphic Design

Juanita Gabriel Nick Bornino Advertising Sales Representatives

Beth Wilson Colleen Feheley Shalani Ingham Jennifer Cameron Photography Contributions

Ellie Kistemaker Nat Kay Bart Card Stan Howe Mike Guilbault Photography Editorial Contributions

Katherine Elphick Colleen Winter Alaa Yassin Bart Card Leigh Blenkhorn Nikki Cole Maija Hoggett

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

S

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Statements opinions and point of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or Good Life South Simcoe.

Good Life South Simcoe is published four times per year: Spring, Summer, Fall and Winter.

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4 | GoodLife South Simcoe Spring 2014 â–

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•

contents •

30 22 In the Kitchen Countryside bungalow

10 Comfortable and Customized

grows with family

this newly built abode was designed to fit this family’s lifestyle

A luxurious mater suite was central to this home renovation

38 Versatility Garden Adding colour and life with planters and urns

with Alba Lisa All Natural Mexican Food

45

Gourmet@Home

52 Events

Gluten-free mania:

Local food producers, shops and restaurants are catering to this growing market

March & April events around Simcoe County

56 Spring into

a Glass of Wine

54

Portfolio Jane Horan, Jewelry designer rediscovers passion

6 | GoodLife South Simcoe Spring 2014 ■

Selections for the season

58 Travel Go wild in Kenya

66 In The

Crowd Circle theatre gala, Alliston

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E D I TO R ’ s n o t e •

As Canadians, and particularly Simcoe County residents, we can all agree March arrived like a lion. Whether or not it plans on wrapping up like a lamb is anyone’s guess.

In traditional true north fashion, however, we will cautiously celebrate the end of a long, cold winter and, while there is still snow on the ground, we will patiently wait to replace our snow shovel with a garden rake in coming weeks. As well as looking forward to sunshine and warmth, we give you another reason to celebrate the season with our GoodLife Spring issue packed full of home inspiration.

In this issue, we take you inside two different homes from the area. Our first is a sprawling, open-concept bungalow in Innisfil. With its meticulous design and a cozy factor off the charts, we promise to inspire you and have identified many local businesses throughout this home tour to help you find the same products to replicate in your own home.

The second is a recent project from designer Cyndie Jerome on expanding a bungalow to better suit a growing family. This master suite design is a luxurious escape, and fulfills both form and function. Cool blue tones, along with exposed natural wood, create a spalike bath, and a carefully thought out walk-in closet shows the possibilities in this often ignored space.

Moving outside, we asked the experts from Alliston’s own garden centre Botanix to provide us with no-fail tips on creating your own planters to suit the style of your home.

Local chef Alba Lisa shares the secret to her success with her booming Mexican food factory, located in downtown Alliston, and we explore the exploding world of gluten-free food with recipes and information to further explain this way of eating that is gaining popularity in mainstream cuisine.

Finally, take a safari with us as travel writer Bart Card whisks you away to exotic Africa with photos that bring you up-close and personal with wildlife that is rarely seen outside of a zoo.

We hope you enjoy all we have packed into this Spring edition of GoodLife.

Watch for us again in June

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

8 | GoodLife South Simcoe Spring 2014 ■

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Work with the terrain Building on a flat surface is easy. Building on a hill or rugged terrain can be tricky. I’m committed to maintaining the natural beauty of any space I build on.

Rather than altering the terrain by leveling off hilly areas, or building concrete retaining walls, I try to work with the land. Don’t be afraid of incorporating trees, hills and other natural aspects of the land into your design.

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Accessorize Have fun! Beyond BBQs and deck chairs, use garden art to update your outdoor space and solve garden dilemmas. My favourite pieces are metal sculptures that look great when they rust and wooden obelisks that I can grow vines on.

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• f e aT u r e - h o m e T o u r •

Comfortable

Customized Living in Innisfil

BY AlAA YAssin | PHotoGRAPHY BY mike GUilBAUlt phOtOGrAphY

Custom building allows homeowners to tailor their newly built abode in the way that best fits their family’s lifestyle. Big on entertaining, David Grummett and Sandra Idone designed their Innisfil home to accommodate large gatherings of friends and family. As the owner of GCD Construction, Grummett was able to customize every detail according to their liking.

10 | GoodLife South Simcoe Spring 2014 ■

GoodLifeMagazine.ca | 11

• f e at u r e - h o m e t o u r •

The bench, along with a solid wood table and another backless wooden bench, were purposely placed at this end of the kitchen to overlook the gorgeous view of the outdoors.

The built-in storage cabinets beneath the window seats on both sides of the fireplace is a great use of space.

A reclaimed barn beam was used as the mantle above the fireplace, to create a refined rustic feel.

12 | GoodLife South Simcoe Spring 2014 ■

Right from the exterior the finest details were considered. The timber trusses above the entrance and the middle garage add a Swiss chalet style. And the earthy stonework, done

by J. Bailey Enterprise and supplied by GP Masonry of Barrie, adds rich elegance right from the outside.

Once inside, the open concept living space is simply perfect for entertaining a large group but also designed to be a cozy family space. The cultured stone wood-burning fireplace is immediately a focal point that adds architectural interest to the vaulted 12-foot ceiling. Inspired by nature, the couple decided to create a refined

rustic feel by adding a reclaimed barn beam, from Untiqued of Oro-Medonte, as a mantle.

To complement the style, two more reclaimed ceiling wood beams connect two sides of the great room. Mocha stained seven-inch white oak hardwood floors, from Majestic North Floors in Barrie, were hand scraped and wire brushed to balance the rustic style and make the floors forgiving for kids and pets. “The great thing about this oil finish is that if the floors get damaged they can be easily fixed,” said Grummett.

“We wanted the fireplace to be the focal point rather than the television,” said Idone. That’s why the TV screen was hiddenbehind the »

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• f e at u r e - h o m e t o u r •

The Restoration Hardware dining table and chairs complement the refined rustic style found in the rest of house.

Past the sliding French patio doors, a stunning outdoor wood-burning fireplace is part of the raised deck. Around it, another completely covered seating area is perfect for entertaining in warmer months.

14 | GoodLife South Simcoe Spring 2014 ■

middle section of the media unit. When the children want to watch their shows while Sandra is busy in the kitchen, with a click of a button the screen is raised from behind the cabinet.

But when guests are visiting the television does not need to be visible.

Another great use of space in the living is the built-in storage cabinets beneath the window seats on both sides of the fireplace. “They’re great for hiding some of the kids’ stuff,” she said.

Overlooking the living room is the open kitchen, which was completed by The Mills Group of Barrie. The cabinets were painted in Benjamin Moore’s White Dune and the island stands out in Ashley Gray. Dark granite countertops in Cosmic Black were installed by Artistic Stone Design in Barrie to add some contrast to the lighter shades in the kitchen.

Attached to one side of the island is a bench seat that was upholstered by Idone during a workshop at Fabric Smith Custom Upholstery in Stroud. The bench, along with a solid wood

table and another backless wooden bench, were purposely placed on this end of the kitchen to overlook the gorgeous view of the outdoors.

Past the sliding French patio doors, a stunning outdoor wood-burning fireplace is part of the raised deck. Around it, another completely covered seating area is perfect for entertaining in warmer months.

For a more formal sit-down dinner, a slightly enclosed dining room with an interior window opening towards the foyer is adjacent to the kitchen. In there, the Restoration Hardware dining table and chairs complement the refined rustic style found in the rest of house. When hosting gatherings, Idone brightens the room with colourful floral centerpieces arranged by Jennifer Matthews of Barrie Flowers.

While designing this exquisite residence, Idone found inspiration through various pictures in her favourite magazines. In the master bedroom, however, her inspiration came from the patterned fabric she picked up from Tonic Living in Toronto. »

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The ensuite bathroom is their true sanctuary.

With a window above the soaker tub overlooking the expansive backyard, this space is all about relaxation.

16 | GoodLife South Simcoe Spring 2014 ■

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Wanting to have a distinct design contribution, Idone worked on her own DIY projects.

When it came to furniture, she upholstered a few more pieces in addition to the kitchen’s bench seat. She picked up the wingback chairs in the living room at a hotel liquidator place in Toronto. Then she upholstered them with a solid colour on the seat and print fabric on the side. “I just wanted to do something more modern and fun with them” said Idone.

She also upholstered the headboard in their daughter Julia’s bedroom. “Although she still sleeps in the crib, her grandma loves sleeping in this bed when she visits,” said Idone. Knowing that Julie will soon grow out of the crib her princess bed was dressed with Pottery Barn bedding that match the lilac drapes.

Since their son, Lucas, was born in Ohio, the colours of the American flag were an inspiration for his room. “I guess it’s okay since he’s a dual citizen of Canada and the United States,” she said with a chuckle. The bunk beds create extra space that’s great for when friends or family stay over, she added. » But that’s not it for guest space. In the base-

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She used the fabric to create the drapery and chose a teal blue and yellow palette to match.

Knowing the style she wanted but not completely sure how to implement it, she used the expertise of Melissa Palmer Designs. “Melissa is a colour and design consultant who I worked with for 10 years. She chose all my paint colours,” said Idone.

And when it came to some furniture choices and arrangements, she consulted with Simone Frank of New Leaf Décor. “I know what I like and what I don’t like, but it’s good to have someone else for a second opinion,” she said.

In addition to the spacious walk-in closet by the master’s entrance, the ensuite bathroom is their true sanctuary. With a window above the soaker tub overlooking the expansive backyard, this space is all about relaxation. The sink vanity was custom made by Grummett. “It’s basically a replica of Restoration Hardware’s Logan vanity because theirs didn’t actually fit in this space,” said Idone.

705-424-9719 6635 Simcoe Road 56, RR#1 Egbert, ON L0L 1N0 info@drysdales.ca • www.drysdales.ca Contact Us For Information On Weddings & Corporate Events

GoodLifeMagazine.ca | 17

• f e at u r e - h o m e t o u r •

The most creative and luxurious addition to the basement is the Irish pub style bar that was completely designed and constructed by Grummett. “It was kind of my New Year’s Eve project.

It took just a week-and-a-half,”

18 | GoodLife South Simcoe Spring 2014 ■

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ment, there are two extra guest bedrooms.

One decorated in a light lime green and beige palette while the other is dressed in black and white with red accents. Both rooms are cozy and simple in décor.

Just outside those bedrooms is the children’s play area. It’s a slightly enclosed space filled with lots of toys. “When we have our friends over, this is where the kids almost always end up,” said Idone.

The most creative and luxurious addition to the basement is the Irish pub-style bar that was completely designed and constructed by Grummett. “It was kind of my New Year’s Eve project. It took just a week-and-a-half,” he said.

The bar is open to the recreational space, which the couple designed to be their family room. With another television and comfortable couches in close proximity to the play area, this is a key functional space for the entire family.

Despite all the details and delicate finishing touches involved in this exquisite residence, it only took about six months to design and another six months to build. “We always knew which style we liked, it was just about getting it all done,” said Idone.

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we are so PROUD that our we are so PROUD that our wonderful town is home to one of wonderful town is home to one of Canada’s Canada’sfinest florists

finest florists

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his January saw the McGurk family become citizens of Canada and owners of Bern’s Flowers; one of Allistons best known retailers.

The timing was right for Sharon & Lachlan, with daughter Clarice away at University and Lachlan working a flexible job as a project management/IT trainer.

Sharon has been working at Bern’s as a senior floral designer since moving from England seven years ago so knows the store inside out. Sharon, certified to the highest levels in floristry, has been a florist for almost 30 years and has worked in all areas of the trade including teaching floristry at the highest levels in the UK. “I’m so excited about taking what is already one of the best flower shops in Canada and making it even better”, said Sharon. She explained that the shop has ranked in the top 25 florists across Canada for the past decade with Teleflora, the largest florist network in North America, and last year held 8th place.

Lachlan said that he is excited about introducing new dimensions to the business, such as floral workshops, YouTube videos of floral demonstrations, and extending the gardening services. We have already received great response from our new monthly newsletter that we have implemented in order to keep customers informed of all the great happenings at Bern’s.

Clarice takes care of promoting the business on the social media front. The new Facebook page and Pintrest are updated frequently with beautiful floral designs created daily in store, and photographed in the new specially made photo room for stunning pictures.

The store is already regarded by many locals as the ‘treat of Victoria Street’ but is set to get even better.

Sharon & Lachlan have already started introducing new modern fixtures to show off their amazing new line of gifts and Home Décor. They say “we will continue to introduce wonderful gifts and accents that are hard to find anywhere else in the area, such as decorative handcrafted scent lamps from London, England that are new in store”.

The previous owners, Leo & Margaret Kleiss, decided to retire after running the shop for 28 years. The shop, which was established 39 years ago, has blossomed under Leo & Margaret and they have both said how delighted they are that the shop is being taken in to the future by friends Lachlan & Sharon. “We know they will make a wonderful success of the business and maintain the highest quality standards that customers have grown to expect over the years.”

You may have seen the new black delivery vans around town with their eye-catching vehicle wraps, showing off the new ‘orchid’ logo; one of the many exciting changes already happening at Bern’s Flowers & Gifts. They also offer worldwide delivery service to allow customers to send beautiful flowers to wherever their loved ones may be.

“We can’t wait to get the gardening services going once winter passes”, said Lachlan, who has put together a team of very experienced gardening professionals.

They are even introducing workshops for those who want to better understand how to care for their plants and garden beds. “Another exciting new initiative is the new ‘Urn Club’... or ‘Bern’s Urns’! Club members sign up for four seasons and choose from various sizes and a number of styles for their urns. Those in need of new urns can choose from a wide selection available at the shop. For ultimate convenience, customers

will even have the option for Bern’s to replace the arrangements each season for the ultimate ‘plug & play’ “, said Lachlan.

Lachlan is working with the Teleflora website team to develop some stunning new wedding web pages; as a result, Bern’s will be the first store to show off the new pages. “Our website is our new ‘cyber’ shop front, and we aim to make our website the nicest cyber shop front out there!”, commented Lachlan.

Sharon expressed “we are so fortunate to have such a wonderful team of professionals”. All staff at Bern’s are extremely dedicated, hard working and quality conscious. “It’s just as well”, said Sharon, “as quality is our primary focus. We only buy the highest grade flowers and not a single imperfect flower leaves the premises.... guaranteed!”

Sharon is also excited about all the wedding bookings for this year; and she and the design team are looking forward to creating bespoke designs for the bridal party to help create a truly memorable day. “We take all the time it takes when it comes to consulting with brides about the flowers for their special day. Understanding the bride’s style and taste is crucial for us to help make their day that bit more special”, remarked Sharon.

The McGurks, who also celebrated becoming proud Canadian citizens this year, said “we are so proud that our wonderful town is home to one of Canada’s finest florists, and even more proud to now own it! Here’s to many years of success at Bern’s Flowers & Gifts”.

Don’t forget to Like them on Facebook (facebook. com/bernsflowers) and follow them on Twitter (@ bernsflowers)!

122 Victoria St W. Alliston • 705-435-5519 or 1-800-570-5519 • www.bernsflowers.com

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22 | GoodLife South Simcoe Spring 2014 ■

• f e at u r e - h o m e t o u r •

By Alaa Yassin | Photography by Nat kay

Countryside bungalow grows with family

There are only a couple of options to consider when your family grows to the point that your home seems to be busting at the seams. For Barbara and David Maedel, however, the passion they had for their home, combined with the desire for more space, made it easy to decide to expand rather than search for a new place.

The Maedels transformed their countryside bungalow so that it could function better for their family of four.

“With the boys growing to need their own space, we wanted more room for us,” Barbara explained. And while they were considering the growing needs of their family, the couple addressed a need of their own and added a secluded master retreat.

In July 2012, David won a two-hour design consultation with Cyndie Jerome Design at a silent auction fundraiser. This prize presented

the perfect opportunity to meet the interior designer who would bring their impeccable master suite to fruition.

“Cyndie was really great,” Barbara said. ”After our initial consultation, she came back with paint samples and fabric swatches for us to choose from.”

The result is breathtaking.

Upon entering the master bedroom, the cozy bed immediately demands your attention.

The exposed pine ceiling brings an interesting, natural, outdoor feeling to the room. »

GoodLifeMagazine.ca | 23

• f e at u r e - h o m e t o u r •

RIGHT: Details were certainly considered when designing this custom walk-in closet.

Wanting to make use of the entire space with the vaulted ceiling, Jerome added rustic baskets that are perfect for storing small seasonal items.

24 | GoodLife South Simcoe Spring 2014 ■

ALLISTON 85 Victoria St W (705) 435-6481

“It was nice to have Cyndie bring in David’s love for clocks throughout the design,” To the right of the entrance, two wingback chairs upholstered in a leaf-print fabric with grey and blue tones beckon readers to get cozy with a book. The two chairs are set around an elegant gas fireplace with a charcoal grey slate surround from Erth Coverings in Woodbridge.

Adjacent to the seating area, glass sliding doors lead to the outside and a hot tub just steps away. In order to protect the hardwood flooring in the room, Jerome added Flor carpet squares at the sliding doors. It’s a fairly new innovation that allows you to assemble 20-by-20 inch squares to achieve a desired look. The real advantage of using this system, however, is its practicality. Cleaning is a breeze as each square can be removed and then reattached.

On the opposite side of the master suite sits the ensuite bathroom. To achieve a sense of calmness inspired by the natural outdoors, they settled for a palette of greys and blues.

“We actually found the mosaic tiles first, and that’s how the inspiration for the palette came about,” said Barbara.

The interesting mosaic tiles were used to create a permanent rectangular rug-like shape in front of the vanity. The same tiles are seen again in the shower with the rain head faucet.

The ensuite exudes the feeling of being in a spa. Seafoam blue cabinets topped with white Bianco Carrara marble countertops, from Di Pietra Design , add a sophisticated elegance to the space.

Double sinks and a custom glass shower from Accurate Glass and Mirror of Barrie create quite the retreat. Opposite the vanity is another linen cabinet with a full set of drawers on the bottom to hold towels.

The artwork above the toilet, which came from PI Creative Art in Toronto, mimics the look of Georgian Bay. Being only about 20 minutes from Collingwood, this print seemed to be quite the complementary piece, said Barbara.

Modern lighting fixtures from the Glass and Lighting Gallery bring a trendy feel to the space.

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• f e at u r e - h o m e t o u r •

The ensuite exudes the feeling of being in a spa.

Seafoam blue cabinets topped with white Bianco Carrara marble countertops, from Di Pietra Design in Barrie, add a sophisticated elegance to the space.

26 | GoodLife South Simcoe Spring 2014 ■

CREATE THAT

VINTAGE LOOK WITH

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COMING

SOON

TO PAPER

MOON The mosaic tiles were used in various blue tones to create a permanent rectangular rug-like shape in front of the vanity. craft as clockmakers in England, Jerome found Paris clock-shaped knobs at The Door Store in Toronto to embellish the vanities.

Clocks are placed throughout the area.

Above the fireplace hangs a wrought iron clock and just outside the bathroom a console displays David’s watch collection beneath four interesting photographs of clocks.

“It was nice to have Cyndie bring in David’s love for clocks throughout the design,” said Barbara.

To hold more of their personal belongings and collectibles, a dressing room was added to the side of the ensuite bathroom.

Details were certainly considered when designing this custom walk-in closet. Wanting to make use of the entire space with the vaulted ceiling, Jerome added rustic baskets that are perfect for storing small seasonal items.

On the other side of the closet, she designed glass cabinets so that the couple could display their collection of hats. It’s a convenient space for items that are not needed on a regular basis, she added. When there is a need to reach up for the higher shelves, the couple can use the built-in ladder. With the look of an old vintage library, the sophistication of the design adds a touch of elegance to the simple storage space.

In order to make use of every square foot added to the property, the couple created an entertainment room using the extended basement space below their newly added master suite.

Adding the extra square footage allowed the family to fall in love again with a house they already called home.

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28 | GoodLife South Simcoe Spring 2014 ■

KELLY McCAGUE Office

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MONET-STYLE BUNGALOFT OFFERS DAZZLING VIEWS Kick back and enjoy life in a bright and classy Monet-style bungalow with a loft at 24 Briar Gate Way. Located in Briar Hill, an active adult lifestyle community, you’re a short drive to amenities such as the hospital and library, and the development includes community centre, 45-hole golf course, and walking trails.

Being part of a condominium development, you’ll have plenty of free time to enjoy the green space and the nearby perks as the lawn maintenance is taken care of by the condominium corporation.

With beautiful views of the nearby golf course and the perfect vantage point for enjoying woodland sunsets over the pristine natural surroundings, this property is situated in the perfect location for lovers of natural beauty.

This home’s setting is very private, with a

bank of windows overlooking the golf course and two walkouts making it easy to access the surrounding green space.

Lower, main and upper-level floors make this a spacious and very functional home. A lower-level office and upper-level loft ensure there’s space for every need.

The spacious home features three bedrooms and four bathrooms. Dark hardwood floors complement the design, while Hunter Douglas blinds, numerous pot lights and California shutters complete the comfortable, modern environment.

The great room’s hardwood floor offers a luxurious touch and the gas fireplace keeps things cozy as you enjoy a beautiful view.

French doors lead to the second bedroom on the lower level and also into the separate dining room on the main level.

A bright, spacious kitchen offers ample

cupboard and storage space and is only feet away from the 28-foot wide deck. In summer, it’s only steps to relaxing or cooking outdoors, with beautiful views of the nearby golf course and nature.

The L-shaped family room on the lower level is a great area to relax and features a gas fireplace and walkout to a pleasant patio.

There is also access from the main floor laundry room to the double car garage.

Light and space are used throughout this home to make it an ideal place to truly put up your feet and live well.

This home is waiting for just the right buyers to come take a look and fall in love with a masterpiece.

The home is listed with Kelly McCague of Royal LePage RCR Realty, Brokerage for $549,000.

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GoodLifeMagazine.ca | 29

30 | GoodLife South Simcoe Spring 2014 ■

• i n t h e k i t c h e n • A l ba Lisa

All Natural

AlbaLisa Mexican Food — In the kitchen with Alba Lisa.

By Katherine Elphick | Photography by Ellie kistemaker When Alba Lisa opened an all-natural Mexican food company in Alliston in July 2013, her plan was to serve the wholesale market and offer a few retail items. That all changed, however, when folks started wandering into the downtown tortilla and tortilla chip factory asking for menus. “I would tell them that I didn’t serve food, but if they could wait a minute, I would make them up a delicious quesadilla and sell it to them,” explains the cheery entrepreneur who co-owns the business with her husband Ted Quinn. “We listened to our customers, and that’s how the take-out business started.”

Today, the popular Mexican food factory, located on Victoria Street, is busier than ever and is getting ready to grow by adding customers seating and an expanded prepared food section. Recently, this GoodLife reporter caught up with the 43-year-old Mexican-born foodie to chat about her popular food factory and take-out counter.

Let’s set the scene for readers. This interview is being conducted in a downtown Alliston shop that’s been converted into a factory. We are surrounded by bags of tortilla chips, industrial tortilla chip-making equipment, and a prepared food fridge stocked with gourmet soups, condiments, along with flour and corn tortillas.

There is no seating (seats will be added soon), but a sign at the front cash posts a tiny menu listing AlbaLisa’s take-out items. In the back, staff is making Mexican food in an industrial kitchen. »

GoodLifeMagazine.ca | 31

• i n t h e k i t c h e n • A l ba Lisa

Since we’re (in Alliston), we are trying to develop a tortilla chip made with a combination of corn and potato.

GoodLife: The space isn’t fancy, but hungry customers are flocking to your place in droves. What’s the secret to your success?

Alba Lisa: Our Mexican food is made from scratch and has a homemade taste. We keep our menu small so everything is fresh and authentic. Every single recipe I’ve developed is based on my own personal childhood memories of what the food tasted like to me growing up in Mexico.

GL: What’s on the takeout menu?

AL: Other than our all-day special (Alba Lisa tortilla chips with cheese, salsa and sour cream for $5, add guacamole $2), there are five items on our menu. We serve tacos (beef, pork or veggie), quesadillas (beef, chicken or veggie), nachos (beef, chicken, pork or veggie), burritos (beef, chicken or veggie) and chilaquiles. All specials are $9 each and include a beverage.

GL: What retail prepared foods do you make and sell?

AL: We specialize in retail and wholesale Mexican cooking items. We focus on

32 | GoodLife South Simcoe Spring 2014 ■

making organic, GMO-free, preservative-free, corn and wheat flour tortillas. We also make a line of artisan tortilla chips that we sell in bags at the shop. Our vegan (and gluten-free) soups are also available at the store and they come in various flavours such as sweet potato, mushroom, tomato, broccoli, and potato chive. We also sell various salsas and Mexican condiments. Fresh products are very important to us so we try to make and sell our packaged products within one week. Our tortillas are vacuum packed for freshness.

GL: I understand your jalapeño cream salsa is very popular.

AL: I developed this salsa as a marriage between Canada and Mexico because Canadians eat a lot of dairy, and I wanted to combine the base of sour cream and cream cheese with pickled jalapeños. People seem to love it and it’s my best-selling salsa. The National Post gave it four stars, and it was recently nominated as one of the most innovative food products by SIAL Canada, the international food and beverage trade show.

GL: Let’s backtrack a bit. You grew up in Monterrey, Mexico. How did you end up running a Mexican food company in Alliston?

AL: It’s a long story [laughs], but here’s the short version. Twenty-one years ago, I met my husband Ted (who is Canadian) when we were both working as teachers in Mexico. After years of teaching both abroad and in Mexico (where the couple owned and operated a private school), we decided to move back to Toronto in 2007. The idea was to start some type of Mexican food company because I’ve always been interested in cooking. In 2008, we discovered the Toronto Food Business Incubator Program (tfbi.ca,) which is an independent non-profit organization that nurtures and assists entrepreneurs and small enterprises. They have an amazing mentoring program, which helped us develop our business from the ground up. Before long, our products were being sold in gourmet food shops like Pusateri’s and Rowe Farms. In July 2013, we graduated from the program and moved the business to Alliston. And here we are. Today, we have more products on offer (the company’s first two products were corn and wheat tortillas) and we sell in about 80 stores and cafés across Ontario.

GL: What led you to Alliston?

AL: After living in Toronto for a few years, we wanted to move to a more rural setting. Geographically, Alliston is a perfect location for us to grow our business because we can easily reach areas beyond the GTA. Today, we are selling in gourmet food shops in Collingwood, Midland, Barrie, Guelph, Toronto, Ottawa, Stratford and so on. Delivering our products to these areas is much easier from our current location. Besides, Alliston didn’t have any Mexican food until we showed up [smiles].

GL: Sounds like Alliston has been good to you.

AL: We see lots of happy faces coming through our doors, and the community has been so supportive and welcoming. Since we’re here, we are trying to develop a tortilla chip made with a combination of corn and potato. We love the idea of using local food and taking advantage of the nearby potato fields.

GL: Have you always loved cooking?

AL: Always! As a small child, I would cook big

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GoodLifeMagazine.ca | 33

• i n t h e k i t c h e n • A l ba Lisa

I believe in making a connection with the food we make and serve.

There’s a lot of care put into the items we prepare. family meals with my sister. I came from a big family (six kids) and, by the time I was eight, I could make big pots of beans and rice, homemade tortillas and would even cut up whole chickens with an ax. My mother would let me because she didn’t enjoy cooking [laughs]. I’ve never had any formal training, but I’ve always been very comfortable in the kitchen.

GL: Was cooking important during your teaching years?

AL: Absolutely! Wherever we travelled, I would bring my tortilla maker and teach the kids how to cook Mexican food. Also, when we had our private international school in Mexico, cooking and learning English was part of our curriculum. We designed the program ourselves — the concept was to teach children how to speak English through cooking.

GL: What’s your cooking philosophy?

AL: Food has to taste homemade — that’s very 34 | GoodLife South Simcoe Spring 2014 ■

important to me. All of the recipes that I’ve developed have to taste like the food I remember from my childhood. Nothing can be bland. It has to be well seasoned and tasty. Finally, I believe in making a connection with the food we make and serve. There’s a lot of care put into the items we prepare.

GL: What should I order from your menu?

AL: All items sell equally well so we don’t really have a specialty dish. However, if you are a firsttime customer, I would suggest a quesadilla. It’s a nice, big quesadilla served on a fresh organic flour tortilla (or corn tortilla) and it comes with beans, cheese, meat or chicken. The mix of ingredients is really delicious and it comes with a side of guacamole.

GL: Do you cater?

AL: Yes, we do. We don’t advertise our catering services and we don’t have any menus, but if you call us we can help you out.

GL: Does your husband Ted work here?

AL: He helps out a lot! He takes care of customers, deliveries and funding. We are both entrepreneurs and he’s currently busy with his board game (that he developed with other partners) called The Game of Things (thingsthegame.com). It’s a very popular game that is sold all over the world.

GL: How do you cater to diners with dietary restrictions?

AL: Other than our wheat flour tortillas, everything we sell is gluten-free. It’s easy for Mexican food to be gluten-free because corn, our staple, is naturally gluten-free. All of our soups are vegan and gluten-free, which is important to many of our customers. All of our takeout food can be turned into gluten-free dishes by substituting the corn tortilla for the wheat tortilla. The mayor of Alliston is a big supporter and regularly comes in for gluten-free tacos. »

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• i n t h e k i t c h e n • A l ba Lisa

JODI BELLIVEAU Sales Representative

Sutton Group Incentive Realty Inc., Brokerage INDEPENDENTLY OWNED AND OPERATED

452 Victoria Street East, Allison ON L9R 1J8

Office: 705.435.4488 Cell: 705.440.7312 email: jbelliveau@trebnet.com www.jodibelliveau.com

GL: What do you cook at home?

AL: I’m a vegetarian, so I stick to Mexican food.

I eat a lot of pasta, soups, beans and eggs. I love entertaining, so when friends are over I go all out with lots of interesting Mexican food.

GL: Beyond your own place, what’s your favourite foodie destination?

AL: I love visiting the gourmet food stores that sell our products. I really enjoy shopping at Midland’s Ciboulette et Cie (cibouletteetcie. ca) and McEwan (mcewan.mcewangroup.ca) in Toronto. I also enjoying checking out Rowe Farms rowefarms.ca in Toronto.

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GL: Let’s hear about the future.

AL: By the end of the year, we will expand our factory and open a larger take-out place (in a new building). The expansion will still give customers access to the factory. So come on in, see how tortillas and tortilla chips are made and have a free sample.

GL: You’ve got the ear of thousands of local diners. Anything you’d like to add?

AL: Thank you for welcoming us! We are committed to preparing the best Mexican cuisine in Alliston. Even though it’s fast food — it’s food that is fresh and natural, and we’d love to have you stop by and try it.

FLOUR TORTILLA QUICHE This quick and scrumptious recipe is courtesy of Alba Lisa of AlbaLisa Mexican Food in Alliston.

12 AlbaLisa Par-baked Flour Tortillas Oil spray 2 eggs 1 cup milk salt and pepper, to taste Filling: Your choice of cherry tomatoes, basil, sautéed mushrooms, jalapeños, black beans, bacon, ham, parmesan or cheddar cheese.

PREPARATION: 1. Preheat oven to 375F. Grease a muffin tin lightly with spray oil. Place tortillas in each cup.

2. In a medium bowl, blend eggs, milk, salt and pepper and transfer to a pitcher or a measuring cup with a spout.

3. Fill each tortilla with your choice of filling and add the egg mixture. Bake for 10 minutes or until eggs cook.

Alba Lisa All Natural Mexican Food 96 Victoria Street East, Unit 5, Alliston (647) 346-1463 albalisagourmetfood.com Open 7 a.m. to 7 p.m. Monday to Saturday (for retail items) Open 11 a.m. to 8 p.m. Monday to Saturday (for takeout)

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• f e aT u r e •

Versatility GARDEN

BY cOlleen Winter PHotoGRAPHY BY nAt kAY

Planters and urns can add colour and life to any space whether it’s a shady corner of the back deck or a full sun walk way leading up to the front door. The convenience and versatility offered by container garden is the reason its popularity continues to grow with newer, less-traditional ways of designing them developing all the time.

38 | GoodLife South Simcoe Spring 2014 ■

Container The

The first thing to consider when choosing a planter is the style of the house. A modern planter won’t necessarily work with the feel of a traditional house. The location of the planter will also be important both for amount of light and drainage. If the planter is going to be on a wood deck, water drainage can rot the wood underneath. Some containers will require a saucer underneath to catch the excess water while others are self-contained and keep drainage inside the pot. If a planter is to be used year round, it should be of resin, fiberglass or fiberstone. 

GoodLifeMagazine.ca | 39

• f e at u r e •

Soil

The

A good potting soil is essential for a planter to thrive and should contain vermiculite and perlite. Perlite helps to aerate and improve soil drainage while vermiculite holds moisture and attracts nutrients that help plants grow. Top soil shouldn’t be used as it turns hard over time and won’t provide good results. For people who travel during the summer, the addition of coco-fibre, the organic husk of the coconut shell, provides a natural way for plants to access water so that if they are watered on Friday they’ll survive until Sunday evening. »

Herb Planter Traditionally containers were about creating a splash of colour but creating an herb planter can provide as much beauty and greenery as a traditional flower planter with the added benefit of having fresh herb for salads and cooking. Most herbs like to have bright light conditions so it’s easy to combine different herbs in the same planter. Taller herbs should be placed in the centre with smaller trailings along the outside. When transferring a plant from the container it has been grown in make sure the plants are moist when you begin and loosen the root system before placing it into the new container.

Plants: A variety of herbs based on personal preference Container: fiberglass Approximate Cost (including planter): $100

40 | GoodLife South Simcoe Spring 2014 ■

The addition of fresh vegetables into a planter can also provide the benefit of fresh food with tomatoes, lettuce, cilantro, basil and parsley all doing well mixed in with flowers. For larger planters, a trellis installed in the centre provides extra height and a place for beans and peas to climb.

“Peas and beans are such a great green colour, they’re bushy when you need them to be, and provide the benefits of fresh beans and peas,” said Smith. “It’s great for a family where the parents are happy with the aesthetics and the kids like the edible parts.”»

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“There are four great seasons of colour,” said Smith. “By bringing planters indoors for the winter, we can enjoy their colour and beauty all year round.” For a year round planter, the style of the planter needs to work for both the indoor and outdoor locations.

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GoodLifeMagazine.ca | 41

Planter • f e aT u r e •

Traditional Planter Planters traditionally have been about providing a splash of colour. This planter relies on lots of bulbs to provide the colour and has a few tropical plants for continuity. The positioning of the plants in the container will depend on its location. Daffodils were placed at the back of this planter since it would be viewed from three sides only. Shorter plants were placed in the front.

Once the bulbs peter out, they can be removed and replaced with geraniums or marigolds that will last the duration of the summer. If using a larger planter as a privacy block from neighbours, choose plants that can provide extra height such as morning glories or cedars.

Plants: tulips, hyacinths, daffodils, primula, flowering heather, begonias, spider plant and ivy.

Container: plastic Approximate cost (including container): $100

With so many choices it can be difficult to know where to start but according to Smith the important thing to remember is to have fun.

“There’s no science behind it. It’s about your personal tastes and colours and how you want to enjoy it.”

42 | GoodLife South Simcoe Spring 2014 ■

GoodLifeMagazine.ca | 43

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• GourmeT@home •

GLUTEN-FREE MANIA Local food producers, shops and restaurants are catering to this growing market BY kAtherine elphick | PHotoGRAPHY BY ellie kistemAker

The gluten-free market is booming. And many local bakeries, restaurants, food shops and producers have taken note. “Whether out of necessity or a desire to be in step with the latest food craze, more people are buying gluten-free products,” says Jen Mayrl of Cakes By Design in Barrie. Mayrl has seen the demand for gluten-free bakery items skyrocket since opening the bakery 10 years ago.

To cater to this burgeoning market, the local bakery serves up tasty gluten-free cakes, cupcakes and cookies. “It used to be unheard of to find gluten-free products in small town bakeries, but now it’s commonplace,” she explains.

Gluten, a protein found in wheat, barley and rye, is blamed for many digestive problems. A small percentage of consumers eat gluten-free out of necessity, among them people with celiac disease, an autoimmune disorder triggered by gluten, and people who have non-celiac glutensensitivity.

Just how big is the market? “Research suggests that Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts,” says communications specialist Tricia Ryan, who founded the Gluten-Free Agency in Toronto in 2012 to assist companies in marketing their products to those who adhere to a gluten-free diet for medical reasons and those who have chosen to remove gluten from their diet. “Reports also show a 10-per-cent growth of gluten-free sales until 2018.” »

GoodLifeMagazine.ca | 45

• Gourmet@Home • GLUTEN-FREE CHOCOLATE CHIP COOKIES Jen Mayrl and Michelle Doo of Cakes By Design tested more than 100 gluten-free chocolate chip cookie recipes before settling on this fantastic version. All Club House vanilla (both artificial and pure) is gluten-free. *While the local bake shop prefers to use Nature’s Own Bakery’s gluten-free all purpose mix, any gluten-free all purpose mix can be substituted, says Mayrl.

3/4 cup unsalted butter, softened

PREPARATION: 1.

2.

3.

4.

1-1/4 cups packed brown sugar 1/4 cup granulated sugar 1 large egg 1 tsp pure vanilla extract 2-1/4 cups Nature’s Own Bakery gluten-free all-purpose baking mix*

5.

1 tsp baking soda 1 tsp baking powder 1 tsp salt 1-1/2 cups semisweet or milk chocolate chips

GLUTEN-FREE SWEET CORN BREAD MUFFINS This delicious recipe is courtesy of Daniel Clements, chef technologist with Georgian College’s School of Hospitality, Tourism and Recreation, and vice-president of the Muskoka and District Chefs’ Association. “This recipe uses a combination of rice flour, tapioca flour and xanthan gum to replace wheat flour.”

PREPARATION:

1/2 cup cornmeal 1/2 cup granulated sugar

1.

6 Tbsps rice flour 1-1/2 Tbsps tapioca flour

2.

1 Tbsp cornstarch 1/4 tsp xanthan gum 2 tsps baking powder 1/2 tsp salt 1/2 cup soy milk 4 Tbsps butter, melted 1/2 tsp vanilla 1 large egg, beaten

46 | GoodLife South Simcoe Spring 2014 ■

3.

Preheat oven to 375°F. Grease either muffin pan or small loaf pan, and dust with rice flour.

In a medium bowl, combine dry ingredients. Slowly mix in milk, melted butter, vanilla, and already beaten egg.

Fill muffin tins 3/4 full and bake muffins for about 18 to 23 minutes, or until the tops spring back when lightly pressed. If using a mini loaf pan, bake for about 25 to 30 minutes.

Serves 6 to 8.

In a medium bowl, cream butter and sugars together with mixer on low. Gradually add egg and vanilla.

In a separate bowl, sift together all-purpose mix, baking soda, baking powder and salt. Using wooden spoon, stir dry ingredients into butter mixture until blended. Stir in chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on baking sheets prepared with non-stick cooking spray, or lined with parchment paper.

Bake, in batches, on middle rack of 375F oven 6 to 8 minutes or until edges are light brown. (Do not overbake.) Cool on baking sheet 2 minutes before transferring to wire racks to cool completely.

Store cookies in airtight container at room temperature for 5 days, or freeze between wax paper up to 2 weeks.

Makes about 40.

Strong consumer demand for gluten-free options is reflected in the retail environment. “There are projections suggesting five to 10 per cent of wheat-based grocery categories (breads, cereals, crackers, cookies, snack foods, etc.) will become glutenfree alternatives in the next three to five years,” explains Ryan.

The enormous appetite for gluten-free products is creating a new world of high-quality, tasty and accessible choices. It’s even gone mainstream, with companies like Robin Hood and Betty Crocker selling gluten-free baking products. Before the market boom, gluten-free goods were hard to find, expensive and often considered tasteless or sawdust-like.

Julian Daniel of Local Foods Mart in downtown Barrie agrees that consumers are gravitating to gluten-free. “Demand is growing, not only for those who have gluten intolerance but there’s a big move by many people to reduce the amount of wheat in their diet,” explains the local business owner. “Reducing gluten often leads to better eating habits because it forces people to make healthier choices.”

In other words, instead of munching on a cookie, people might opt for an apple.

To feed this growing trend, Local Foods Mart stocks countless preservative-free, gluten-free items such as flour and basic ingredients to create your own gluten-free flour mix. Shelves are also lined with a number of certified gluten-free alternatives, including seeds like chia and quinoa, and a line of pastas (not certified glutenfree, but for those avoiding rather than those on a medical gluten-free diet). Gluten-free artisanal breads are also on offer. “We sell gluten-free loaves that look and taste delicious, along with baguettes, bagels, wraps, pizza crusts, focaccia and bread crumbs too,” says Daniel.

Local Foods Mart also stocks gluten-free savoury pies, lasagnas, various other heat-n-serve meals, fresh pastas and various desserts. Inhouse chef Vince Galati takes customers’ needs into account when preparing menu items uses gluten-free ingredients whenever possible.

Dining out choices are also increasing. »

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GoodLifeMagazine.ca | 47

• GourmeT@home • FETTUCCINE POMODORA & MOZZARELLA STUFFED WILD BOAR MEATBALLS

PREPARAtIoN:

this delicious recipe is courtesy of chef Vince Galati of Local Foods Mart in Barrie. the recipe serves one, but ingredients can be increased to serve more people. All ingredients can be purchased at Local Foods Mart.

2. Preheat oven to 400F.

120 grams ground wild boar 30-50 grams mozzarella cheese (grated or cubed) for meatballs 30-50 grams butter 1/2 large red onion, diced 1 large tomato, diced into small pieces 1 clove garlic, minced and finely diced 1/2 cup white wine 112 grams gluten-free pasta (fettuccine or spaghetti) 3 small coloured carrots, cut into ribbon strips (use a mandolin or vegetable grater) 30 grams arugula 2 leaves basil Ground black pepper, to taste Sea salt, to taste Parmesan cheese for garnish

ALL BUT GLUTEN™ PANZANELLA SALAD this rustic, Italian salad made with day old, All But Gluten™ Focaccia bread, fresh tomatoes and basil is courtesy of tricia Ryan of the Gluten-Free Agency.

4 cups All But Gluten™ Rosemary Focaccia, slice or break into 1/2 inch cubes 1/4 cup red wine vinegar 3/4 cup extra virgin olive oil 3/4 tsp Kosher salt pinch cracked black pepper 1 small red onion, thinly sliced 2 cups red cherry tomatoes, halved 2 cups yellow cherry tomatoes, halved 1/2 cup whole pitted black olives 1/4 cup capers (optional) 1 bunch fresh basil, torn into small pieces

48 | GoodLife South Simcoe Spring 2014 ■

PREPARAtIoN: 1. Preheat oven to 325F. Place the All But Gluten™ Focaccia cubes on a baking sheet and toast for 5 minutes.

2. Whisk together the red wine vinegar, extra virgin olive oil, Kosher salt and pepper in a medium bowl. Add in the toasted focaccia cubes and toss with your hands.

Squeeze and tear the focaccia until the cubes are broken into smaller pieces.

3. Add the red onion, tomatoes, black olives and capers to the focaccia mixture; let stand for 30 minutes at room temperature.

4. toss the basil leaves with the focaccia salad just before serving.

1. Fill appropriately sized pot with water and bring to a boil, add sea salt.

3. Stuff boar meat with mozzarella cheese – with clean hands, form meat around cheese cubes and form into meatballs. Season meatballs with salt and pepper, set aside.

4. Place skillet on high heat; add 2 teaspoons of butter and brown. Sear meatballs in brown butter on all sides, then put meatballs on a baking sheet, finish in the oven for 5 to 10 minutes.

5. While meatballs are in the oven, finish your sauce.

In the same pan you seared the meatballs in, brown one tablespoon of butter. Add diced onion and tomato; sauté for one minute. then add garlic, sauté for one minute, but be careful not to burn it. Add wine, cook for one minute. Shut off heat.

6. Boil pasta in salted water, as per package instructions. While pasta boils, arrange meatballs on your plate.

7. Drain pasta and add to sauce, add raw carrot ribbons, arugula, basil and stir together with tongs, serve and enjoy. top with Parmesan cheese or any cheese of your choice.

YOU WANT THIS SIGN? Catch 22 Fresh Market Grill in Wasaga Beach is working hard to cater to this market. Along with various gluten-free friendly items, its menu also highlights dishes that can be converted into gluten-free friendly options. “Our diners are constantly asking about gluten-free friendly meals so we try to offer plenty of innovative and delicious dishes,” says chef/owner Bob Bickmore, who also stocks gluten-free breads and pastas. Even Catch 22’s daily gourmet (gluten-free) hamburger can be ordered on a gluten-free friendly bun.

Alba Lisa Gourmet Foods in Alliston, which specializes in all natural Mexican food, offers a line of gluten-free menu items along with artisanal soups, condiments, tortillas and tortilla chips. “When developing new products, we are very sensitive to the growing gluten-free market,” says owner Alba Lisa de Quinn.

To cater to this snowballing market, chef technologist Daniel Clements of Georgian College’s School of Hospitality, Tourism and Recreation says cooking professionals and home cooks need to understand a bit of food chemistry when preparing gluten-free food. “The cook needs to comprehend what gluten is and what it does in the recipe to be able to make substitutions that will still give you a palatable product,” explains Clements, who is also the vice-president of the Muskoka and District Chefs’ Association. “Sometimes a gluten-free accommodation is as easy as omitting flour from a recipe or cooking technique. Other times, it requires a combination of other ingredients to achieve the desired results.”

Gluten-free cooking can be tricky because gluten can be hidden in various processed foods and ingredients. “For example, many people don’t know that soy sauce contains wheat gluten,” explains the chef. In short, it helps to know where gluten may or may not have been used.

On a final note, while people with celiac disease must follow a strict diet, Clements believes going gluten-free isn’t the answer for everyone.

Products can be more expensive and some processed gluten-free foods are made with substitute starches that provide little nutritional value.

“There can definitely be nutritional concerns,” says Clements. “If not balanced properly, a gluten-free diet can lack vitamins, minerals and fibre.”

With all this gluten-free talk, here are a few delicious gluten-free recipes to enjoy.

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Ways to

ENJOY SPRING

GRATE GROAN-UP SPELLING BEE April 12

1

around Simcoe County

Get a little witchy. Blackhorse Village Players present The kitchen Witches March 21 to April 12. This comedy about cable-access cooking hostesses who have hated each other for 30 years, but are drawn together again on a Tv show will have audiences in stitches. The Blackhorse Village Players theatre is located at 17272 Mount Wolfe Rd. at the southwest corner of highway 9. 905-8805002 or blackhorse.ca

BY leiGh BlenkhOrn

Vamp it up. South Simcoe Theatre presents Dracula March 27 to April 13 in Cookstown. lucy Seward, whose father is the doctor in charge of an english sanatorium, has been attacked by some mysterious illness. Dr. Van Helsing believes that the girl is victim of a vampire. The vampire is found to be a certain count Dracula. 705-458-4432 or southsimcoetheatre.com

2

3

Spruce up your home. The 46th annual South Simcoe Home Show takes over the New Tecumseth Recreation Complex April 5 and 6 and features a variety of vendors from the region. adcc.ca

4

Enjoy something sweet. Hosted by the rotary club of Barrie and the nottawasaga Valley Conservation Area, the Spring Tonic Maple Syrup Festival is April 5 and 6 at the Tiffin centre, 8195 8th Line, utopia. nvca.on.ca

BEETON HONEY & GARDEN FESTIVAL may 24

5

Spell f-u-n. The Next Step literacy Council of South Simcoe’s fifth annual Grate Groan-up Spelling Bee is a fundraiser is April 12 at the Club at Bond Head from 4 p.m. to 9 p.m. Prizes will be awarded for most team spirit, best costumes, best spellers, and most pledges raised. nextstephliteracy.ca.

6

Ride the rails. The South Simcoe Steam Train is hitting the rails ahead of its regular season for a special ride with the Easter Bunny April 19 and 20. The railway station is in downtown Tottenham. The ticket

52 | GoodLife South Simcoe Spring 2014 ■

office opens 30 minutes before the day’s first departure and the round-trip ride takes about 50 minutes. The special event fare is $14, or $8 for children three to 15 years. steamtrain.ca.

7

Taste the town. Stop by the Gibson Centre to enjoy a taste of what local restaurants have to offer at Taste of the Town on April 25. The popular event is a great opportunity to see the wide variety of fare served up in South Simcoe. gibsoncentre.com

8

Solve a mystery. The young and talented actors of the Crazy Pants Theatre School are at it again with Nancy Drew: Girl Detective April 25 to 27. Another River Heights mystery has developed at the old Van Pelt Estate, home of the Footlighter’s Barn Theatre.

Nancy Drew leaves no stone unturned in this fun, campy whodunit. It’s being performed at the Old Town Hall Theatre, 1 Hamilton St., Cookstown. crazypantstheatrecompany.com

9

Get all fired up. ladies should not miss the all fired up fundraiser for the Stevenson Memorial Hospital Foundation being held at the Gibson Centre May 21. local firefighters get decked out in gear from local stores and do their best to keep the crown entertained while showing off the goods. For tickets, stop by the Gibson Centre, 63 Tupper St. W., alliston, or nv Denim, 78 victoria St. W., Alliston.

10

Celebrate spring. Beeton’s Main Street is taken over by all things honey and garden-related for the Beeton Honey and Garden Festival May 24.

Get ready to walk from one end of the main drag to the other to try and see everything it has to offer. Be sure to bring your wallet to cash in on some of the great deals from the vendors. beetonhoneyandgardenfestival.com

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CFB BORDEN CANADIAN FORCES DAY & AIRSHOW June 7

11

Laugh out loud. Hilda’s Yard, on stage June 4 to 21, is a heartwarming, nostalgic comedy being staged by the Blackhorse Village Players. The BVP Theatre is located at 17272 Mount Wolfe Rd. at the southwest corner of Highway 9.

905-880-5002 or blackhorse.ca

12

Give a standing ovation. Four Play: A Showcase of Play Readings, which runs June 5 to 8, features a different play everyday. Now in its sixth year, the South Simcoe Theatre presents lightly rehearsed reading of full length and several shorter plays at the Old Town Hall, 1 Hamilton St., cookstown. 705-458-4432 or southsimcoetheatre.com

13

Take the skies. CFB Borden Canadian Forces Day and Airshow is June 7. Don’t miss the festivities at Canadian Forces Base Borden for the air show taking to the sky. The spectacular performances are only held every two years.

14

Feel the music. The Tottenham Bluegrass Festival runs June 20 to 22 at the scenic Tottenham Conservation Area. The 31st annual festival takes over the community of Tottenham. tottenhambluegrass.ca

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www.ntoc.ca GoodLifeMagazine.ca | 53

• P OR T FO L IO •

Jewelry designer rediscovers

passion ••

By MAIJA HOGGETT

Jane Horan 54 | GoodLife South Simcoe Spring 2014 ■

Jane Horan is a big dreamer and no stranger to hard work.

That’s why, with a successful business and the responsibilities of being a mother and wife, she is getting back in touch with her passion for jewelry design.

Creating has always been a part of Horan’s life and she’s drawn to many different arts. She’s worked with wood, is a certified stager, has done floral design, and decorated friends’ homes and for weddings “That’s one of my problems, I love so much stuff,” she admits.

In the early ‘90s she enrolled in interior design at Georgian College. After half a semester she wanted something more hands on and changed to the jewelry and metals course. It exposed her to all areas of the business, she met a lot of established artists, and she kept with it after graduating in 1996.

Taste of

Freedom Country Inn A

•• They always say, diamonds are a girl’s best friend jeweller known for his work setting diamonds, makes the design come to life.

Most of Horan’s work is custom engagement and wedding rings. It’s a fitting specialty for a designer whose prized designs are her husband’s wedding ring, and her engagement ring made using her late mom’s centre diamond. She also does diamond earrings and pendants, and still has the ebony knife she crafted from scratch while in school.

ith a w n i g n D i e Fin rm. a h y r C n u t o C

24 Mill St. E., Tottenham 905.936.6532 www.tasteoffreedominn.com

At first she worked at Cathy’s Jewelry in Alliston, where she’d also completed co-op for school. Later she branched out on her own to start Golden Accents with Jane, a home-based business for custom jewelry work and repairs.

Illness sidelined Horan for about three years. Then, as gold prices soared meant customers weren’t as keen to splurge on a little bling.

Now with NV Denim in the heart of downtown Alliston she is exploring her creativity again thanks to a little encouragement from keen customers.

“I’m seeing a bit of a shift back to people asking, ‘are you getting back into it?’” she says.

And there’s no doubt that she’s back.

One of her recent designs is a Tiffanyinspired white gold ring with a 1.3-carat cushion-cut centre stone surrounded by round brilliants.

The design process is a team effort.

Horan works with the client to achieve the desired ring. Having worked with the precious metals for years, she is attuned to what will or won’t work well in the final product, and it’s knowledge the client benefits from. Finally, her business partner, a sixth-generation

As a woman with exquisite taste, it’s no surprise what Horan’s favourite element to work with is. “They always say, diamonds are a girl’s best friend,” she quips.

Working in retail means she’s in touch with the limitations of the bottom line. Yet she remains a dreamer. If price points weren’t an issue, she’s quick to describe what she’d design.

“I would like a princess cut, sapphire diamond ring and I would like the sapphire to be two carats,” she says confidently, further explaining how diamonds would surround the sapphire in a white gold setting.

While Horan is doing custom work right now, she is working to renovate the bottom level of NV Denim into The Cellar. There she intends to install a proper jewelry cabinet to display her one-of-a-kind work. At that point she’ll also be accepting jewelry repairs, which will be sent to her partner in Toronto and take one to two weeks to complete.

Along with jewelry, The Cellar will feature handmade knit items, rustic signs, candles, reclaimed furniture, and more, with the goal of stocking mostly Ontario and Canada.

Lobster Fest Check our website for the date

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Booking Easter & Mother’s Day reservations Dinner: Tuesday-Sunday Lunch: Thursday-Sunday Breakfast: Saturday & Sunday Mornings only

GoodLifeMagazine.ca | 55

• f e aT u r e - W i n e •

BY GOrD stimmell

SPRING into a

glass of wine

We are just emerging from a profoundly deep tunnel of winter, and spring is joyfully on our minds.

The barbecue will emerge from its 10-foot snowdrift, the planks on our decks will shed their cloak of ice and, best of all, friends and neighbours will emerge from their caves to frolic outdoors.

MY TASK:

Great wines for spring.

For every winner I discover, I have tasted and rejected more than 100 wines, so these are special. The quality is very high, the price tag very low.

Now that’s a recipe for dancing through the forsythia and lilacs.

Just don’t tell everyone about them; we don’t want them to sell out! Enjoy!

56 | GoodLife South Simcoe Spring 2014 ■

Stunning seafood white: L’Argolle 2012 Sauvignon Blanc / Viognier $11.95 (France) dishes up a bouquet of lilacs and floral pink grapefruit and zingy honeysuckle and anjou pear flavours. And then there’s a clover blossom, nectarine, peach and tangerine finish.

LcBo #348904. rating: 90+

Gentle patio sweetie: Gustav Schmitt 2012 Niersteiner Spatlese $10.95 (Germany) unveils a spring-like bouquet of jasmine, honeycomb and peach. The flavours are sweet from latehanging grapes, with honeyed apricot, yellow apple and peach. Super elegant, full of delicate floral accents.

LcBo #262337. rating: 89+

Sexy Canadian choice: Peninsula Ridge Top Bench 2011 White $13.95 (Niagara) is a brilliant yet playful blend of sauvignon blanc, chardonnay and gewurztraminer showing spicy pear and candied lychee aromas with spiced apple and mellow pear flavours.

LcBo #226803. rating: 89+

Bring out your steaks and burgers: Rutini Trumpeter 2012 Cabernet Sauvignon $12.95 (Argentina) boasts a cheerful bouquet of big cherry, vanilla and vanilla pod with big flavours featuring cocoa bean, cedar and black cherry with a hint of ripe raspberry. Intense fruit.

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• T r a v e l •

An unforgettable Kenyan safari Story and Photography bY BART CARD

Kenya

is the country where the safari originated. It is where one comes to discover a beautiful diversity of landscapes, myriad of animal, bird and plant life, and fascinating traditional culture and warrior tribes. Almost every known landform – glacial ice to arid desert, mountain massifs to sprawling savannahs, large lakes and dense forest – is found in Kenya.

The Great Rift Valley, its floor littered with beautiful lakes and extinct volcanoes, cuts through this land from north to south. Mt. Kenya, at 17,058 feet, is impressive with its snow-capped peaks; it stands above the rolling grassland plains and the intriguing semi-desert wilder-

58 | GoodLife South Simcoe Spring 2014 ■

ness much further to the north. Lake Victoria, the largest lake in Africa and source of the Nile, dominates the southwest of the country. To the south, Kenya meets the Indian Ocean in a brilliant blaze of blue, where the waters meet the fine white sands and amazing coral reefs.

However, Kenya’s ultimate attraction, of course, is its concentration of spectacular wildlife found in the 48 national parks, reserves, marine parks and game sanctuaries. That was the purpose of my latest visit. I’m awestruck, at times, during my forays to Africa and, as I trek through Kenya and recall some of the country’s earliest explorers – Denys Finch Hatton, Karen Blixen, Lord Delamere, Elspeth Huxley and Ernest Hemingway. All have

GoodLifeMagazine.ca | 59

• T r a v e l •

Samburu National Reserve

Pair of courting lions overlooking Masi Mara.

Alert Leopard

60 | GoodLife South Simcoe Spring 2014 ■

Beautiful Masi woman tends the goats in the Masi Mara.

To odolortin utpat venibh ero commolore delesse dolorem velenia mconum dolore core voluptatin utat aliquam, conumsa ndiam, veliquat wiscilis nostie delendre min enibh To odolortin utpat venibh ero commolore delesse dolorem velenia mconum dolore core voluptatin utat aliquam, conumsa ndiam, veliquat wiscilis nostie delendre min enibh

The reserve offers plenty of water, trees and shade to attract wildlife that includes elephant, lion, the reticulated giraffe and the Grevy zebra from the surrounding savannah plains.

experienced the excellent variety of privately owned bush homesteads, small hideaway lodges and nights under canvas in exclusive permanent or mobile camps.

It is truly possible to experience the magic of this country as it was done in days before.

I enjoyed a long, yet relaxing flight on Air Canada from Toronto to Zurich and then on to Nairobi, where Annabella of Maniago Safaris – the company that I always use when in Kenya – met me. I consider Maniago to be the best because they best understand the client’s needs. The same driver/ guide has been with me for many years and I consider him a friend now. He always manages to position me in the best spot for that perfect picture.

After energizing my battery and gathering some steam following the long journey, it was off to Samburu National Reserve, 325 kilometres north of Nairobi and located in the hot and arid fringes of Kenya. The reserve offers plenty of water, trees and shade to attract wildlife that includes elephant, lion, the reticulated giraffe and the Grevy zebra from the surrounding savannah plains. Leopards are also regularly spotted. There are more than 350 varieties of birds.

Samburu is often grouped together with the Buffalo Springs and Shaba National Reserves as they lie so close together. These include the famous Somali ostriches (distinguished by their unique purple/blue legs during mating season), kingfishers, humming birds, eagles, guinea fowls and vultures. »

GoodLifeMagazine.ca | 61

• T r a v e l •

Elephants have a a dirt bath at the David Sheldrick Wildlife Trust in Nairobi

Masi Chief and Elder with Bart Card the travel writer and photographer.

62 | GoodLife South Simcoe Spring 2014 ■

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While on the reserve, we stayed at Elephant Bedroom Camp situated on the banks of the Ewaso Nyiro River and so named because of the number of elephants that frequent the area. It is a small, exclusive camp, nestled in the shade of the doum palm trees. Elephants roam the gaunt hills, which punctuate the scrubland and where occasional clusters of the vividly coloured desert rose challenge the arid surroundings. These elephants seek solace and contentment in the shallow waters of the river and, from time to time, a visitor finds herds bathing and drinking in a spectacle of unconscious pleasure.

The river is at its best in the reserve, broad and sluggish with a large population of crocodile seen on sandbanks at almost every bend. In the lower reaches, where permanent pools have formed as a tributary joins the river, are hippos.

The river is fringed with giant acacias, figs and doum palms all of which provide shade and sustenance to the wildlife, that comes to water.

For most of the year, Samburu National Reserve is under the unsympathetic equatorial sun. Relief comes from the wide swathe of the Ewaso Ngiro River which rises hundreds of kilometres to the west on the foothills of the Aberdares and which vanishes beyond Samburu in the recesses of the Lorian swamp.

From here it was off to Elsa’s Kopje, located basically next door to the Samburu National Reserve in Meru National Park. Often described as Kenya’s best-kept secret, it is a hidden jewel in the untamed wilderness of Meru National Park and made famous by the book and film, Born Free, and named after Elsa the Lioness. The lodge is built on the site of George Adamson’s first campsite, with each of the nine individually designed and luxurious cottages offering complete privacy and the ultimate room with a view. Invisible to the eye as you approach, »

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GoodLifeMagazine.ca | 63

• T r a v e l •

Baby elephants are still being taken from the wild for sale to unsuitable destinations, including Chinese circuses and zoos.

TOP LEFT: A male Impala keeping an eye out for predators TOP RIGHT: Cape Buffalo is the second most dangerous animal in Africa BOTTOM: Dinner is served at the David Sheldrick Wildlife Trust in Nairobi

64 | GoodLife South Simcoe Spring 2014 ■

98TH ANNUAL

the lodge offers stunning 360-degree views over Do you have Meru’s landscape of giant baobabs, doum palms a unique business and hot bushland, interwoven with lush springs in one of the and myriad of rivers. This is home to the rare following northern desert species of Beisa oryx, Grevy’s categories? zebra, reticulated giraffe, lesser kudu as well as large herds of elephant, prides of lion, cheetah and leopard.

• Health The elephants of Africa are still very much • Wellness under threat. Culling continues, due to claims • Cosmetic/Beauty that increasing numbers threaten to destroy the • Fitness habitat and trample other species. Elephants are • Food still at risk for their ivory, which is even on sale • Sweets presented by in some duty-free airport lounges. Unfortunate• Travel ly, there is no end in sight to the unhappy situation into which all elephants are born. Baby elephants are still being taken from the wild for sale to unsuitable destinations, including Chinese circuses and zoos.

One of the highlights of every safari I take in Kenya is a visit to the David Sheldrick Wildlife Trust to see the tremendous work that continues to be done in the conservation, preservation and protection of wildlife. These include anti-poaching, safeguarding the natural environment, enhancing community awareness, addressing animal welfare issues and providing the veterinary assistance to animals in need. An important part of the trust is the rescue, handChurch Campus rearing and rehabilitation of elephant and rhino Mapleview Community �� ���� ���� � ��� orphans, as well as orphans of any wild species. ��� ����� As you can imagine it is a wonderful experience to be able to visit and see all the amazing work done to rehabilitate these orphans. additionto to our our InInaddition fabulous The trust has grown over the years and exfabulousexhibitors, exhibitors, also featuring wewe willwill also be be featuring sizzling panded its conservation programs considerably sizzling fashion shows, demos, fashion shows, demos, under the Sheldrick. The elephant orphanage seminars, a sweet table, seminars, giveaways is world-renowned with the work subject to giveaways and and much more! much more! countless documentaries. It’s as simple as this: the work saves motherless baby elephants that Cosmetic/Beauty cannot survive on their own for the first three years of their life.

Contact us to find out how you can Overall, Kenya is a destination you must reach hundreds of women targeted to your experience and one you will never forget.

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For more information on Maniago Safaris: www.maniagosafaris.com Kenya Tourist Board, Canada www.voxtm.ca/clients_kenya.php Bart will be on Safari again in June.

Call or email: (905) 251-1258 or bartcard@rogers.com.

BE AN EXHIBITOR! Call Connie @ 705-726-0573 ext. 260, Call Maryann @ 705-726-0573 ext. 228 • mpearson@simcoe.com cbarszcz@simcoe.com or Jason @ 705-220-8045 • jschlegel@simcoe.com OR or Amanda @ 705-435-6228 ext. 222exr.

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in the crowd circle theAtre GAlA

People were decked out in their formal attire for the Circle Theatre’s gala event in Alliston.

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