GoodLife South Simcoe Fall 2014

fall 2014

Home Tour

fall flavours

Concours Dâ&#x20AC;&#x2122;Elegance

in the kitchen with

sean son of yuki sushi

Local Artist explores boundaries

travel kesagami Wilderness lodge www.goodlifemagazine.ca

Ways to have fun this fall

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Publisher Ian Proudfoot Regional General Manager Simcoe - Muskoka Shaun Sauve Editors Lori Martin Elise Allain Advertising Sales Manager Amanda Smug Director of Production Kent Feagan Graphic Design LuAnne Turner 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 Bart Card Leigh Blenkhorn Patti Vipond Maija Hoggett Kathryn Mooij

169 Dufferin St., Alliston, ON L9R 1E6 Phone: 705-435-6228 Fax: 705-435-3342 for advertising inquiries please email asmug@simcoe.com or call 705-435-6228 ext. 222 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

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

4 | GoodLife South Simcoe Fall 2014 â&#x2013;

Planning. Patience. Partnership: Three Steps For Maximizing Investment Performance By Debbie Hudson, TD Waterhouse Private Investment Advice

There is nothing particularly difficult about building an investment portfolio. But making that portfolio pay off is another story. There are some key fundamentals to investment success: partnership, planning and patience. Partnership is about getting professional advice. Planning is about the establishment of goals. Patience is about thinking long-term. Making all three work together successfully is the key to consistent investment success. A good place to start is partnership, and that means getting some professional advice. A reliable investment advisor, working in partnership with you, can bring great value to both the

basic construction and subsequent performance of your portfolio. Planning is next. Identifying goals. Factoring in your income level, now and in the future. Taking account of lifestyle issues. Considering how much money you have to invest and how frequently you are prepared to invest it. And that brings us to patience. Rome wasn’t built in a day, and no investment is going to pay-off overnight. Steady long-term thinking is the key. So try to invest regularly, not just once a year during RSP season, as so many people do. Set up a schedule with your investment advisor. Consider investing as a regular part of your monthly budget, just like paying the rent or the mortgage.

Partnership with an Investment Advisor. Planning your portfolio carefully. Patience and long-term thinking. These are the basics to success for many investors, and with good reason. They pay off. This article was prepared by TD Waterhouse Private Investment Advice for Debbie Hudson who is an Investment Advisor with TD Waterhouse Private Investment Advice and is for informational purposes only. It is not an offer or solicitation with respect to the purchase and sale of any investment fund, security or other product and does not provide individual, financial, legal, investment or tax advice. Please consult your own legal and tax advisor. TD Waterhouse Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. – Member of the Canadian Investor Protection Fund. ® / The TD logo and other trade-marks are the property of The Toronto-Dominion Bank or a wholly-owned subsidiary, in Canada and/ or in other countries.

A personalized approach to help you achieve your goals Debbie Hudson CFP Vice President and Investment Advisor TD Wealth Private Investment Advice 705-435-8874 debbie.hudson@td.com TD Wealth Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. – Member of the Canadian Investor Protection Fund. ®/ The TD logo and other trade-marks are the property of The Toronto-Dominion Bank or a wholly-owned subsidiary, in Canada and/or other countries. M06304 (0713)

•

contents •

Beautiful Home, Beautiful Life Living with things that you love

Fall Flavours Local farmers and chefs share favourite harvest recipes

Wine List

Chilled wines for Salad Days

In the Kitchen with Sean Son of Yuki Sushi

A Car as Old as Canada Elite collectors set to return to the shores of Georgian Bay

Artist Profile Diane Kaczmarek - Everett artist explores her artistic boundaries

Beauty Spot Too Cool For School... the season’s newest product releases

In the Crowd Savour Simcoe

In the Crowd Flavours in the Field

Events

Great things to do in the area

6 | GoodLife South Simcoe Fall 2014 ■

59 Travel

Kesagami Wilderness Lodge

Something to warm you up on those cool cool autumn autumn nights! nights! those

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I had never completely understood this until recently when I tried to determine why some homes grab your attention with the small things that make a big difference. A spectacular light fixture, a luxurious designer wool throw, a high-end kitchen faucet all stand out like fine jewellery and accessories on a smart-dressed woman (or man for that matter). These are also the details that create personality and make your home, well, your home! Throughout this fall home issue, you will find exceptional personal touches in our home tour making it unique, whimsical, cozy, and really well designed. We visit a lake view property in Innisfil, home to interior designer and decorator Cyndie Jerome. It isn’t just the counters, cabinets and paint, but the pieces purchased while travelling, the upgraded fixtures and eclectic design make this home well worth the tour. Beyond home décor, we present the fall harvest through the eyes of local growers and chefs. Autumn fruits and veggies are versatile, tasty, packed with vitamins and a perfect addition to your family’s favourite recipes. We also visit Allison’s Yuki Sushi and speak with Sean Son and Michelle Han about the growing popularity of this new Asian eatery, and we’ve included a recipe for authentic California rolls. Enjoy wine picks, a fishing trip, local artist, things to do and more in this issue of GoodLife!

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

Kelly McCague

Sale Saless Re Representative presentative

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• home tour •

10 | GoodLife South Simcoe Fall 2014 ■

By Patti Vipond | Photograpy by mike Guilbault

Beautiful Home, Beautiful Life Designer Cyndie Jeromeâ&#x20AC;&#x2122;s home is part travelogue, part design experiment and a testament to the benefits of living with things that you love.

GoodLifeMagazine.ca | 11

• home tour •

Even perusing a single room of interior designer Cyndie Jerome’s home quickly discloses two facts. Fact one: she is a traveller. Fact two: she loves to decorate with objects found on those travels.

ost recently, that wayfarer urge brought her to Istanbul’s venerable Grand Bazaar with two friends, a camera and a desire to accumulate new design ideas from the huge covered market’s dazzling quantities of lamps, carpets, furniture and exotic décor items. “I love markets,” says Cyndie, who had yearned to see the thousands of shops in the stone structure that has been the go to place to shop till you drop since 1461. “When I travel, just point me toward the markets. The Grand Bazaar is set up in sections of things like leather, carpets, pillow covers and unbelievable light 12 | GoodLife South Simcoe Fall 2014 ■

fixtures. I did lug one lamp home. I’m not sure where it is going, but it will go somewhere. The Bazaar was so inspirational. I love all that stuff.” The owner of Cyndie Jerome Design since 2005, in the village of Gilford on Lake Simcoe, the interior decorator believes creating a beautiful home inspires residents to experience a beautiful life. The best proof of that belief is found in her own renovated, redecorated threelevel, lake view home. Each room is decorated with a happy mix of loved objects – treasures from trips, repurposed

Company’s coming time to get spruced up!

furniture, white coral (the real thing and facsimiles like a coral-themed chandelier and patterned drapes in her studio), a print of a bridge in Prague from her late father, lotusshaped candle holders, beautiful oil paintings by Cyndie’s mother, the renowned artist Pauline Holancin, and brilliant light fixtures including an exquisite hanging silk Forunty lamp bought near St. Mark’s Square in Venice. The completion of an extensive renovation and redecoration of the Jerome family home transformed what was a three-bedroom box with an all-pink interior when Cyndie and her husband Michael purchased it over a decade ago. “There was a small stoop off the back, so we added a screened porch and French doors when we redid the kitchen,” says Cyndie, who is a member of the Canadian Decorators Association. “We put in bigger windows and reconfigured everything. About eight years ago, we added a garage, extended the foyer and added a room above the garage. Four years ago, I turned most of the garage into my studio.” The former front of the house with its picture window is now the location of a grand redwood stairway flanked by handsome bespoke velvet drapes with decorative borders and oversized pullbacks. The steps ascend to a Casbah-esque Great Room. An immense open-patterned, handhammered silver lamp from Egypt hangs above a plush sectional couch and a Moroccan wool rug, gently gilding the room with lacy points of light. A large half-moon window screened with white wooden grillwork arches over double doors leading to a tree sheltered balcony, the home’s best place to watch thunderstorms over Lake Simcoe. Venetian rippled glass sconces flanking the doors contribute their reflections while across the room two sedate dark metal sconces flank the family-sized TV housed within a custom-made wall of bookshelves. The stairs presented a design challenge. “At one point, we had a railing across the room and stairs up the side, but it wasn’t right,” recalls Cyndie. “It actually came to me one night, lying in bed. I thought, ‘I know how this is going to work – it’s going right up the centre!’” »

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• home tour •

it’s all in the

DETAI L S

14 | GoodLife South Simcoe Fall 2014 ■

Rustic Roots & Co. For Home, Garden & You!

A large half-moon window screened with white wooden grillwork arches over double doors leading to a tree sheltered balcony, the home’s best place to watch thunderstorms over Lake Simcoe. The Great Room’s existing gas fireplace was refaced with mosaic tile and refreshed with a solid marble base and a silver fender found at the Balleycanoe & Co. barns in Gananoque. Candleholders resembling wavy sea grass from Southern Design Living in Florida enliven the mantle along with a pair of glass globe candle holders and a brass genie lamp from Istanbul. A wooden cabinet from Bali houses what Cyndie calls her Weird Green Collection – an array of green Beauceware pottery made in Quebec in the 1930s and 1940s, and picked up at yard sales and flea markets. The mix is eclectic and it works. “This room finally figured out what it wanted to be,” she laughs. “It has been different things over the years. We were never big-screen TV people, but we thought it would be fun to have one. I designed the floor plan knowing I wanted a really comfy, deep-seated sectional that you could sink into. That is a benefit of working with a designer. Your designer creates a floor plan and gets furniture that fits the plan instead trying to make things fit.” Serene white floor-to-ceiling drapes, suspended from black iron curtain rods that curve into the wall, give the Great Room height and élan. »

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(705) 434-0799 GoodLifeMagazine.ca | 15

• home tour •

An immense open-patterned, hand-hammered silver lamp from Egypt hangs above a plush sectional couch and a Moroccan wool rug, gently gilding the room with lacy points of light.

16 | GoodLife South Simcoe Fall 2014 ■

“I’ve been seeing this look for years in European magazines in the south of France and Italy,” says Cyndie. “It’s a very European look to use a simple rod that returns into the wall. I had a hard time finding them and they were outrageously expensive, so I had these made by a couple who own Northern Iron, just north of Barrie.” Within the Great Room, Michael’s office includes an ornate antique chair at his desk and a wide work island inventively sided with thinly sliced barn board and topped with equally thin slate.

Cyndie worked in the fashion industry as a fashion buyer for 15 years after studying fashion design at Ryerson University in Toronto. But her heart was really in interior design, so she took night classes at Georgian College while working days for her husband’s company. After augmenting her studies at Seneca College, Cyndie opened her business in 2005. “For years I knew I wanted to do this,” she confides. “I would go to New York with the woman who owned the fashion company on an inspiration trip. She would come back with 10 pairs of shoes and a suitcase of new clothes and

The gas fireplace was refaced with mosaic tile and refreshed with a solid marble base and a silver fender found at the Balleycanoe & Co. barns in Gananoque. I would be carrying some crazy basket and a weird vase. When I took the college courses, I knew I wasn’t looking for something to do on a Tuesday night. I wanted to make a business out of it.” An aficionado of the exotic and romantic in design, Cyndie experimented with styles when it came to her own home. But the wide choice of options and new products made it a bit tough. “I find it very easy to work in clients’ homes, to talk to them and get a feeling for what they like and work within that,” she explains. “I like to do different styles. If a client loves the navy, yellow and white Provence style, I can do that. For myself, it is more challenging because I see so much stuff. There is always something new and I want to try it. So, I experiment here and my husband just lets me go.” The Casbah theme extends into the kitchen via three hammered silver open-patterned Egyptian pendant lamps that broadcast soft diamonds of light from above an island whose counter is a live-edge slab of hardwood seamlessly created from separate boards and finished to touch-enticing smoothness by Edenvale in Orangeville. Bordering the counter are comfortable bar stools repurposed with shorter legs and backs of cowhide spattered with gold paint. The cowhide, found by Cyndie’s daughter, languished until its perfect use was apparent. The kitchen cabinets by Red Ridge Millwork & Design in Stayner are accented with brushed brass trim and faced with grillwork that is repeated on the Great Room’s cabinet doors to keep things eclectically consistent. A small side bar with a chalk board whose message today is “Trust me you can dance” signed by Vodka adds humour, while the natural quartz countertops and marble subway tile backsplash add pizzazz. “Many people don’t like to use marble because it marks and shows age,” Cyndie says. “But I love when in an old European chateau the marble is beat up and looks great. This countertop marks a little, but I like it. It looks like it has some history, some kitchen memories.” »

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GUILBAULT FINE PORTRAITS 705-322-2223 www.MGphotography.com GoodLifeMagazine.ca | 17

• home tour •

JODI BELLIVEAU Sales Representative

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“I want to create a mood, an atmosphere because I think it can enhance your life so much to have a beautiful space that you love to feel warm and comfortable in or feel energized in or whatever it is you are after,” The designer knows that sometimes that hardest thing for her clients to do is to explain exactly what they want, their vision for their home. “Usually I will meet clients in their home to get a sense of what is already there and then talk about colour and function,” explains Cyndie. “It’s fine to make everything pretty, but it has to work. I always start with a floor plan drawn to scale to figure out what can be done. If it is a client who is going to have tons of grandchildren over, then the fabric and flooring choices are going to change.”

At the same time, Cyndie knows the way her designs make people feel in their homes is her paramount consideration. “I want to create a mood, an atmosphere because I think it can enhance your life so much to have a beautiful space that you love to feel warm and comfortable in or feel energized in or whatever it is you are after,” says Cyndie. “It’s not always the same thing for everybody. To me, it has a lot to do with emotion, mood and that intangible thing.”

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1. Rory and Marlene Mackinnon, celebrating 10 years as a franchise owners and lovinâ&#x20AC;&#x2122; it. 2. Local sponsorships and contributions of time, expertise and funds help to keep Rory and Marlene MacKinnon involved in the local community. 3. Proud 10 year employees. Rotary Playground

McDonald’s McAlliston Do&nAngus ald’s Good Food, Good People and Good Neighbours. Within the corporate goals of Quality, Service and Cleanliness and with a strong commitment to their local community, Rory and Marlene MacKinnon have been operating the Alliston and Angus McDonalds restaurants for10 years, as of August, 2014. While they celebrate the milestone, the MacKinnons credit a dedicated staff and a wonderful community for much of their success. “This is really a people business,” says Rory, “it’s about providing great service, warm hospitality and a comfortable atmosphere to the community, where we live.” Over 80,000 people work in McDonalds restaurants across Canada. Many of them young people who are just entering the workplace on a part-time basis, others are adults looking for a job in a reputable environment. Recently, two local, young employees each received postsecondary scholarships of $1,000 from the Alliston and Angus McDonalds. The award recognized their work in the restaurants, as well as their leadership, teamwork and service within the community. “Restaurant jobs can lead to opportunities for growth and development,” Rory says, citing his own rise through the company from a 16 year old crew person who started on shakes, through a career in restaurant management, then at McDonald’s Head Office as a Management Trainer, Business Consultant, Marketing and I.T. Manager. The MacKinnon’s have watched their own employees take advantage of opportunities from the student scholarships to employee training. Time management, hospitality

and leadership are just some of the skills that employees learn. A trip to a chicken processing plant gave some employees a firsthand look at the source and processing of their product. Annual trips to the Ronald McDonald House in Toronto give Alliston and Angus employees a chance to see first-hand where the fundraising dollars on McHappy Day go. They also served dinner to over 140 children and their families as part of the trip. As of August 2014, over 15 of their staff have reached and been recognized for over 10 years of service with McDonalds, proof that the restaurants provide a great working environment. For the MacKinnons, service doesn’t end inside the restaurant. A wall of appreciation is testament to the many sports teams and community activities sponsored by the restaurant and there are many more events that have come to depend on the generosity of the restaurant and the time and commitment of the MacKinnons. The Race Against Drugs, Stevenson Memorial Hospital, Matthews House, the Alliston Community Policing Committee, The Borden Family Resource Centre, Rotary, the Alliston Lions and many other local charities, have all been beneficiaries of the caring attitude of the local couple. The family atmosphere in their restaurants has been enhanced by complete renovations that are trendy and comfortable. As the owners survey the Alliston restaurant, there are groups of retirees enjoying their coffee; families with children; and teenagers, perhaps on a date. All are enjoying the ambiance, service and products in a relaxed manner. It’s exactly what the MacKinnon’s envisioned for their business now and for the future.

5 4. Ronald McDonald House Charities supports C.O.P.E. 5. The Local Potato Festival in Alliston. 6. The MacKinnon’s license plate attests to the Quality, Service and Cleanliness offered at McDonalds.

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Fall Flavours

LOCAL FArmErS And CHEFS SHArE FAvOurITE HArvEST rECIPES

RoAStED APPlES AnD PARSniPS - see page 27

By kAthERinE ElPhiCk | PHOTOS By ElliE kiStEMAkER

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

• f e at u r e - fa l l f l avo u r s •

Murphy’s FarM Market & Bakery

the FarMer’s paNtry

5141 Simcoe Road 10, Alliston 705-435-2141 murphysfarmmarket.com • Twitter: @MurphysFarm Open May unTil DeceMber 23

788030 Grey road 13, clarksburg 519-599-3691 farmerspantry.com • Twitter: @Farmerspantry Open July 1 TO HallOWeen WeeKenD

1 Ontario egg, beaten

Considering the Murphy family tends to 500 acres of potatoes on their Alliston-area farm, it’s not surprising that Hollis Murphy-English offered up a spud dish. “This is my favourite recipe for potato wedges,” says Murphy-English who runs Murphy’s Farm Market and Bakery with her four siblings, while her parents grow and harvest the potato crop. Along with various scratch bakery items and local products, the farm market grows and sells a wide variety of fruits and vegetables. “For produce we can’t grow on our farm we work with other local farmers to bring you the fruits and vegetables you love.”

A visit to the Farmer’s Pantry is full of family fun. “We have 125 acres of apple orchards offering over 15 varieties of local apples with many pick-your-own options,” says store manager Lindsey Teekens. Pick-your-own raspberries, cherries and pumpkins are also available, in season. The Farmer’s Pantry also hosts several family friendly events. “Many of our events include food and wine pairings and the kids will delight in the many activities we offer including our petting farm where they can interact with the animals,” says Teekens. “Our pony rides, mini putt, rope maze and cedar maze will also keep the kids busy while you shop in our farm market offering fresh fruits and vegetables, prepared meals to go and locally sourced gifts.” As for an apple recipe? “Apples are delicious and offer culinary versatility from sweet desserts to savoury dishes,” explains the store manager, who recommends a Foodland Ontario apple loaf recipe for her submission.

2 tsp (10 mL) vanilla

SEASOnEd POTATO WEdGES

1/3 cup all-purpose flour

1/3 cup freshly grated Parmesan cheese 1 tsp paprika 3 large Murphy’s baking potatoes, each cut into 8 wedges 1/3 cup milk 1/4 cup butter, melted pRepaRaTION: Heat oven to 400F. In 9-inch pie pan stir together flour, Parmesan cheese and paprika. Dip potatoes into milk, then coat with flour mixture. Place on a parchment paper lined baking sheet. Drizzle potatoes with butter. Place in oven and bake for 45 to 50 minutes (halfway through baking turn potatoes over to cook evenly) or until potatoes are fork tender and browned. Enjoy with your favourite sour cream dip. Makes about 24 potato wedges.

THE BEST QuICK LOAF WITH CrumBLE-TOP

Recipe and photo courtesy of FOODLAND ONTARIO This Foodland Ontario moist and lightly sweetened quick loaf is fun to wrap up in pretty packaging — perfect as a hostess gift or to bring to a teacher or neighbour. The hardest part is deciding which variation to make, apple, pear or carrot, full-size or mini? 2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) packed brown sugar 2 tsp (10 mL) cinnamon 1-1/2 tsp (7 mL) baking powder

24 | GoodLife South Simcoe Fall 2014 ■

1/2 tsp (2 mL) each baking soda and salt 1/4 tsp (1 mL) ground nutmeg 1 cup (250 mL) buttermilk 1/3 cup (75 mL) butter, melted 1 cup (250 mL) diced Ontario Apples (unpeeled) 1/3 cup (75 mL) toasted chopped walnuts

CrumBLE-TOP:

1/4 cup (50 mL) each all-purpose flour, largeflaked rolled oats, packed brown sugar and chopped walnuts 1/4 cup (50 mL) butter, melted 1/2 tsp (2 mL) cinnamon pRepaRaTION: Crumble-Top: In small bowl, combine flour, oats, sugar, walnuts, butter and cinnamon; set aside. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg. Make well in centre; add egg, buttermilk, butter and vanilla. Sprinkle with apples and walnuts; stir just until combined. Spread into parchment paper-lined or buttered 9- x 5-inch (23 x 12 cm) metal loaf pan, smoothing top. Sprinkle with crumble-top. Bake in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. . Variations: • pear-pecan: substitute pecans for walnuts. In loaf, reduce cinnamon to 1/2 tsp (2 mL) and add 1-1/2 tsp (7 mL) ground ginger. Switch apples with Ontario Pears. • Carrot-walnut: substitute 1 cup (250 ml) shredded Ontario Carrots for apples. • tips: wrap in plastic wrap and store at room temperature for up to 3 days. Or, place into freezer-safe bags and freeze for up to 3 months.

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leNNox FarM

518024 county road 124 (just north of Shelburne) 519-925-6444 lennoxfarm.ca • Twitter: @Farmlennox road side stand open June until labour Day Along with harvesting over 100,000 kilograms of rhubarb every year, Lennox Farm grows strawberries, fresh market green peas and Brussels sprouts. “Twenty years ago, we were growing 10 to 12 acres of Brussels sprouts and now we have 52 acres planted,” says Diane French who’s family farm is located just north of Shelburne. As for Brussels sprouts cooking ideas? “Most of the time I just boil them (use baby ones) and add a little butter. Sometimes, I add them to stirfry with other vegetables,” offers French. “But we really like this maple recipe because they are sweet and a little spicy.”

Call or Visit - (705) 435-5294 4941 DEAN DRIVE, ALLISTON

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Birthday Parties and Group Visits! See Website for our Schedule & Forms

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2 tsp (10 ml) extra-virgin olive oil Coarse kosher salt 2 tsp (10 ml) pure maple syrup 1/4 tsp (1 ml) cayenne pepper, or more to taste (optional) pRepaRaTION: Heat oven to 400F (200C). Spread Brussels sprouts on rimmed baking sheet; drizzle with oil and season with salt. Place pan in oven and roast for 10 minutes. Stir, then roast another 10 minutes, or until lightly browned. Transfer to serving bowl. In small bowl, stir together maple syrup and cayenne (if using). Pour over Brussels sprouts; toss well. Makes 4 side servings.

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GoodLifeMagazine.ca | 25

• f e at u r e - fa l l f l avo u r s •

PumPKIn THAI SOuP

This delicious soup makes great use of the autumn crop harvested at Barrie Hill Farms. From the farm, you can buy pie pumpkins, locally produced Huron Sun sunflower oil and an onion. 1.5 kg pumpkin or squash, peeled and chopped 4 tsp sunflower oil

pumpkIN ThaI sOup

1 onion, diced

BarrIe hIll FarMs

26 | GoodLife South Simcoe Fall 2014 ■

1 Tbsp grated ginger

2935 barrie Hill road, rr #2 barrie 705-728-0571 barriehillfarms.com • Twitter: @barrieHillFarms Open daily spring until fall

1 lemongrass, bashed

Farm fresh goodness is on offer at Barrie Hill Farms. “One of the wonderful things about living in southern Ontario is having access to such a wide variety of locally grown fruits and vegetables,” explains Morris Gervais of Barrie Hill Farms. Along with picking fields loaded with strawberries, raspberries, blueberries, pumpkins and more -- Barrie Hill Farms showcases a 3,600-square-foot-farm-market. “We are southern Ontario’s leading farm destination for excellent berry picking, farm fresh food, and fun family outings,” says the local farmer. Visitors can enjoy fresh country air and peaceful scenery while shopping for seasonal berries, fresh local produce, homemade pies (fresh or frozen), maple syrup and various field crops. “We also grow our own tomatoes, cantaloupes, melons, peppers, flowers, squash and pumpkins -- to name a few,” says Gervais whose family has been operating the farm for the past 41 years. For a culinary submission, the local farmer turned to his pumpkin patch and offered up the following recipe for pumpkin Thai soup.

850 ml vegetable stock

3 Tbsp Thai red curry paste 400 ml can coconut milk lime juice and sugar, for seasoning 1 red chilli, sliced, to serve (optional) pRepaRaTION: Preheat oven to 400F. In a large bowl, toss the pumpkin or squash with half of the oil. Place in a roasting pan, and roast in the oven for 30 minutes, or until golden and tender. Meanwhile, put the remaining oil in a large pot with the onion, ginger and lemongrass. Over medium heat, gently cook for 8 to 10 minutes until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tablespoons of the coconut milk and the stock. Bring to a simmer, cook for 5 minutes and then take out the lemongrass. Cool for a few minutes. Blend until smooth using a hand blender or food processor (in batches). Return to the pan to heat through, seasoning to taste with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and some scatter sliced red chilli. Serves 4 to 6.

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When it comes to fall flavours, Lynda Van Casteren of Nicholyn Farms has plenty of local food recipes to share. “Simcoe County is full of wonderful tastes,” says the local farmer, whose family has operated the Phelpston-area farm for over 32 years. Nicholyn Farms is a one stop shopping experience for locally produced food, certified organic and traditionally raised products. The country market sells edible items from the family farm and over 70 other local farms and producers. Along with meats, dairy products, garden fresh produce, eggs, honey, preserves and prepared foods, grocery items and scooped ice cream, a bakery and cafe is also on-site. Nicholyn Farms offered up the following delicious side dish recipe.

rOASTEd APPLES And PArSnIPS 2 Tbsp olive or sunflower oil 1/2 tsp dried sage 1/2 tsp salt 1 sweet eating apple, cut into wedges 2 parsnips, peeled and cut into wedges 1 Tbsp chopped fresh parsley pRepaRaTION: Preheat oven to 425F. Place the oil, sage and salt in a plastic bag; add the apple and parsnips. Roll them around until well coated with oil. Empty the bag onto a baking sheet. Roast in the oven for 30 minutes, turning the vegetables every 10 minutes. Sprinkle with parsley, mix well and serve. Serves 4.

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GoodLifeMagazine.ca | 27

• portfolio •

a n eve ret t artist i s continuin g to e xpLo r e H er artis t i c BounDa rie s.

DianeKacz m a r eK By MAijA hoGGEtt

28 | GoodLife South Simcoe Fall 2014 ■

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Art

has always been a part of Diane Kaczmarek’s life. Drawing sketches as a kid led to a lifetime of painting using watercolour, oil and acrylic. “I do all three, it depends on what I’m painting,” says the artist who has lived in Adjala-Tosorontio for about 20 years. Her paintings often depict realistic scenes — from wild animals to florals — but it’s the abstract that is her most recent artistic musing. Abstract paintings have provided a new artistic challenge. For the most part, she can disregard the traditional plan for laying out a painting and instead let her emotions guide the way. “I have no idea what I’m going to paint, I just grab my brush…and it takes on a life of its own,” she says. From a vibrant red canvas to the blue motion of water, Kaczmarek is pushing her artistic potential with each piece. And working in the abstract has also allowed for new conversation with people viewing her work. After finishing one canvas, Exuberance, she felt it was very in the moment and bright, but a friend looked at it and asked if she was angry while painting it. “It’s really interesting to see what different people see when looking at an abstract painting,” she says. Inspiration for Kaczmarek’s work is found all around. Whether she’s drawn to a certain colour or shape, her artistic eye rarely takes a holiday. “Even when I travel I try to take my art supplies with me,” she says. Even if she escapes without paints and brushes, she says she photographs things she’d like to paint. Professionally, Kaczmarek worked as an administrator with several organizations. While that meant art had to be a side interest, she has found avenues to explore new techniques and connect with other artists. »

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• portfolio •

About six years ago, she connected with the South Simcoe Palette Club, where she now holds the title of secretary. Through the classes the group offers, she’s grown as an artist. “Even if I learn what the instructor didn’t intend for me to learn, I always learn something,” she quips. Being with the group also provides exhibiting opportunities. This summer, Kaczmarek organized the Experiences in Colour art exhibit at the Gibson Centre in Alliston. While it’s nice to have the exposure and

30 | GoodLife South Simcoe Fall 2014 ■

chance for someone to buy her work, it’s not why she picks up her paintbrushes. “I don’t really paint to sell to other people…I paint what moves me and if someone wants to buy it, that’s great,” she says. Having support at home has also been key in fuelling Kacmarek’s passion for art and she says she probably couldn’t paint without her husband, Charles Cooper. “Between wiring my art and photographing it to the emotional support he has provided, he has been my rock,” she says.

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GoodLifeMagazine.ca | 31

• Drink • As summer slowly winds down, folks convene in their city backyards, cottage decks and porches to share light food that sings in the humidity and sizzling heat. The fact that the pesky mosquitos have subsided helps enhance the pleasure of being outdoors. And sharing light styled cuisine is the name of the game. Our ancestors called this time the “dog days of summer” but I prefer salad days. And chilled white wines are what goes with it. Sure, I could pick out some really pricey wines to go with your gourmet food. Like a New Zealand sauvignon blanc with asparagus and bacon salad, or an awesome Aussie sun-

chil ed wines for salad Days

Citra 2013 pinot g grigio rigio $8.45 (Italy) unbelievable value. the bouquet suggests melon and citrus. The flavours are delicious with melon, marshmallow, fresh lime and lemon drop carrying into a classy finish. FOOd suggesTIONs: s: A plate of cheeses and fruit or a baby spinach leaf and heirloom tomato salad. LCBO #17483 Rating: 89+

32 | GoodLife South Simcoe Fall 2014 ■

Cono sur ur Reserva especial special 2013 Chardonnay $12.95 (Chile) In the bouquet, a slight hint of butter, hazelnut and fresh lime is very inviting. The flavours dish up full citrus driven (lime, lemon) and buttery yellow apple notes. FOOd d suggesTION: sugges Chicken and yellow pepper kebabs or a mixed greens salad feauring cashews or pinenuts. LCBO #270066 Rating: 89+/90

By GoRD StIMMeLL

pelee elee Island Lighthouse 2012 sauvignon auvignon Blanc $12.95 (Ontario) Fetching peach and anjou pear aromas lead into dry cling peach, mellow yellow apple and poached pear flavours, with a crisp apple peel and lime zest finish. FOO OOd d suggesTIONs: sugges FOOd Breaded pickerel or a salad featuring pear or Japanese apple slices. LCBO #371500 Rating: 89+

stroked riesling to go with a tangerine segment salad. But let’s forget the land of $20 and up wines for the moment. We can save that for fancy fall dining indoors. Right now we would like to present affordable excellence – white wines with charm that are very versatile and won’t cost a second mortgage. Remember that typical vinaigrettes have a cutting acidity that needs to be toned down to go with most white wines. I use balsamic (aged real balsamica is better) or rice wine vinegar (or even sherry) which confer a sweeter more mellow character to the dressing. Also, with fruit salads, using lime, lemon or orange juice as the citrus will add tang. Also, cranberry juice or apple cider can add new dimensions to a salad featuring fresh fruit. The late summer salad world is your oyster. Here are my top suggestions for salad days.

Bouchard 2012 macon-Lugny m acon-Lugny saint-pierre s

summer ummer s shack 2013 semillon sauvignon Blanc

$15.95 (Burgundy) A mineral-rich chardonnay from Burgundy. A bouquet of lime, jasmine and lemon oil leads into rain slickened limestone, with peach flavours and a fresh citrus balm finish. FFOOd d suggesTION: sugges Oysters or shellfish dishes or a salad showcasing croutons, goat cheese and carrot gratings. LCBO #51573 Rating: 90+

$12.95 (Australia) From the Robert Oatley winery, this tasty newcomer has a bouquet of passion fruit, pear and lemon drop. The zingy flavours deliver guava, tangerine, and spicy red apple. FOOd suggesTION: sugges Guacomole and nachos or a salad featuring mango or guava. LCBO #358986 Rating: 89+

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7627 HW HWY 89 West, Alliston Mon-Fri 8-6pm, Sat 8-6pm, Sun 9-5pm 34 | GoodLife South Simcoe Fall 2014 â&#x2013;

• in the kitChen • sean son •

paper Japanese lantern hangs above the door of Yuki Sushi, Alliston’s first Japanese restaurant. “We took over the restaurant in June 2013,” explains chef and proprietor Sean Son. “So far, the Alliston community has been very supportive of our business.” Recently, this GoodLife reporter visited the 22seat open kitchen eatery, which features Asian decor and walls painted with blossoming cherry trees. Over a cup of roasted corn tea, the Korean-born chef talked about everything from the secret to making perfect sushi to his fondness for western cuisine. During the conversation, Michelle Han (Son’s sister-in-law and Yuki Sushi’s main cook) joined in to chat about additional culinary details.

•

IN THE

Sean Son WITH

By kAthERinE ElPhiCk | PHOTOS By ElliE kiStEMAkER

GoodLifeMagazine.ca | 35

• in the kitchen • sean son •

Once diners discover us, they quickly become repeat customers You purchased Yuki Sushi from a previous owner about a year ago. What led you to buy a Japanese restaurant in Alliston? Sean Son: The former owner is a family friend. One day, we came in for dinner and discovered that he was interested in selling the business. The timing was perfect because I was looking to set up my own restaurant. Once we decided to go for it, my wife and I moved to Alliston from Sudbury. At that point, I asked my sister-in-law, Michelle Han, to help me in the kitchen. She’s a fantastic cook. Why the name Yuki Sushi? SS: Yuki is a very common woman’s name in Japan. What type of Japanese food do you specialize in? SS: We offer various types of traditional Japanese food from sushi to tempura and everything in between. We are known for our all-day bento boxes (a single portion box with dividers full of different types of Japanese food), which are served with soup and salad. Offering all-day bento boxes is quite unique. Why? Because most Japanese restaurants will only feature them at lunchtime. Our bento boxes are really tasty and have lots of personality. Customers love them!

36 | GoodLife South Simcoe Fall 2014 ■

How many bento boxes do you offer? SS: We feature five different types, including a vegetarian one. Our Yuki bento box, for example, comes with five pieces of tempura, nine sashimi, four sushi and six crispy rolls. It’s also served with soup and salad. What about other house specialties? Michelle Han: We sell a lot of maki rolls. The most popular maki rolls are the dynamite rolls (shrimp tempura, avocado, cucumber, crab meat and mayo) and the dragon rolls. We offer plain dragon rolls (grilled eel and avocado on top of the dynamite roll), red dragon rolls (salmon and avocado on top of the dynamite roll) and green dragon (avocado on top of the dynamite roll). Other tops sellers include our tempura, salmon teriyaki, and our Japanese noodle soup. Of course, our sushi boats are very, very popular. What three-course dinner should I order? SS: For the appetizer, I would suggest either the tempura (two pieces of shrimp and five pieces of vegetables), the wakame salad (seaweed salad) or the spicy sashimi salad (fresh sashimi bits and vegetables tossed in a spicy sauce). For the main, good choices include: the red dragon maki roll, or the Yuki Sushi entrée (12 pieces of sushi with 6 California rolls). For dessert, I would recommend green tea or mango ice cream.

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local news What’s the secret to making great sushi? SS: Only use fresh, high-quality ingredients. Beyond that, the secret lies in how you cook the rice. With rice, it’s all about proper timing. We also make everything fresh to order, and that makes a big difference in taste. Timing is also important for the fish, which has to be aged properly and cooled to the right temperature. We keep the fish in a super freezer and all of our fish is consumed within one-and-a-half days. What about your culinary training? SS: In 2004, I left South Korea and moved to Sudbury. I started as a kitchen helper in Sudbury in a Japanese restaurant, and then received my diploma from George Brown College. After my formal education, I worked in hotels and big restaurants. I was drawn back to sushi restaurants because I like working in an open-concept kitchen and interacting with diners. Furthermore, sushi kitchens tend to be really clean and I like that. In terms of work experience, I have worked in Toronto at the Royal Canadian Military Institute as a sous chef, at the Admiral Toronto Harbourfront as an assistant chef and at Izumi Sushi. What about you, Michelle? MH: I’m not professionally trained, but I’ve always been interested in cooking. I like to eat delicious food and cook new things. I’m a foodie. When Sean asked me to help out, I was happy to do so. Cooking Japanese food is very easy for me because Japanese food is very similar to Korean food. However, Korean food is much spicier than Japanese food. SS: Michelle is a very good cook within our family. When she cooks, it’s a special occasion for everyone. What’s your cooking philosophy? SS: I follow the KISS cooking philosophy: ‘keep it simple, stupid.’ I believe in using fresh, high-quality ingredients, and I don’t try to complicate my dishes with too many competing flavours. MH: It’s not really a philosophy, but when I cook I think about two things. How can I make this dish tastier? How can I make this dish more nutritious? »

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GoodLifeMagazine.ca | 37

• in the kitChen • sean son •

CaLIFORNIa ROLLs AND sushI RICe Chef Sean Son of Yuki Sushi in Alliston has offered up his recipe for California rolls. “If you don't have a sushi mat, try using parchment paper instead,” advises the local chef.

inGREDiEntS foR PERfECt SuShi RiCE: 2 cups Japanese short or medium grain rice 2-1/2 cups cold water 5 Tbsp sushi vinegar (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool) 4 Tbsp rice vinegar 2 Tbsp granulated sugar 2 tsp sea salt PREPARAtion: How to cook perfect sushi rice (rice maker and stove-top versions). Note: do not add salt while cooking rice. Wash the rice with cold water until the water runs clear, drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4 Stove top version: put drained rice in a heavy saucepan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7 to 8 minutes). Do not remove the cover to check, but listen for the bubbling to stop. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 minutes. Remove from heat and let stand covered for 15 minutes. This is the basic white rice eaten with Japanese meals. Transfer the hot rice to a large bowl and break it up to get rid of the hot clumps. Let the rice cool down until it is just warm. Stir in your cooled sushi vinegar.

38 | GoodLife South Simcoe Fall 2014 ■

Ingredients for California rolls: 1/2 pound (500 grams) imitation crab meat (the log shaped crab meat is the easiest to work with) 2 Tbsp of tobiko or masago (fish roe) 1 avocado, ripe but still firm, sliced 1/2 medium cucumber, sliced into long julienne strips Toasted nori seaweed Toasted sesame seeds white, black or mix Assembling California rolls: Wrap your sushi mat in plastic wrap before using it. Wrapping makes it re-useable and you don't even have to wash it. Fold the pieces of nori in half to split them. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies. Spread a generous handful of sushi rice onto the half sheet of nori. Using WET FINGER TIPS (keep your hands wet to prevent sticking), spread the rice evenly over the entire surface of the nori. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the centre of your rice in the middle of the sheet (don't overfill or the roll won't seal). Start rolling away from you using your mat to firmly keep the roll in place. Apply some pressure to make a tight roll. If itâ&#x20AC;&#x2122;s not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily. Run a sharp knife through a damp paper towel before slicing so the rice won't stick. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. It slices easier when you slice quickly. Top the rolls with tobiko or masago. Makes about 6 to 8 rolls, which can be cut into 6 pieces. For Dips/Sauces: Soy sauce (regular or low sodium)

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• in the kitchen • sean son •

We also make everything fresh to order, and that makes a big difference in taste.

What’s your favourite dish to cook at home? SS: I like to cook western food at home. I love seafood pastas with cream sauces, chilies and New York steaks. My wife and I split the cooking at home. She cooks all of the Korean food and I cook all of the western food. To be honest, I haven’t been cooking much at home lately because the restaurant keeps me busy. MH: I cook mainly Korean food at home.

Do you offer a kids’ menu? SS: We don’t have a set kids’ menu. Most children tend to order the California rolls and the tempura.

Have you considered adding Korean food to the menu? SS: Not really because Korean food is very spicy and fragrant. Having both types of food in the same kitchen would be too much culinary competition. The Korean food would overpower the Japanese food.

Do you cater? SS: We don’t do any off-site catering, but we do offer various pick-up party trays.

How do you cater to diners with special dietary restrictions? SS: We have lots of vegetarian options, including: house veggie rolls, veggie roll and veggie maki combo, vegetarian tempura and a vegetarian bento box. Gluten-free dining is tricky for us because Japanese food is marinated in soy sauce, and soy sauce contains gluten. Some diners ask for glutenfree soy sauce, but because I don’t know what ingredient replaces the gluten — I don’t like to serve it. What about specials? SS: We have three daily lunch specials Monday through Thursday (11 am to 3 pm). They are very reasonably priced and served with soup and salad. We also have a cash incentive. For cash pickups, we offer 10-percent off your bill.

40 | GoodLife South Simcoe Fall 2014 ■

How have Alliston diners responded to your restaurant? SS: The community is very welcoming. Once diners discover us, they quickly become repeat customers.

Other than Yuki Sushi, what’s your favourite food destination? SS: In Alliston, I like Indian Flames (indianflames.ca). In Toronto, we like a Korean-fusion restaurant called Nak Won near Major Mackenzie and Yonge St. You’ve got the ear of thousands of local diners, would you like to add anything? SS: I would like people to know that we are the new owners. Since we purchased the restaurant, the quality of the food has increased and our portions are more generous. We encourage diners to give us a try, and would like to say thanks to all of our customers. YUKI SUSHI 16 Paris Street, Alliston 705-250-6254 yukisushialliston.ca Open 11:30 am to 8:30 pm (Monday to Friday) Saturday 5 pm until 8:30 pm.

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beauty

• f e at u r e - h o m e t o u r •

Been years since you went shopping for school supplies?

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If you ask us, picking out new beauty products is definitely more thrilling than buying notebooks and pencils. Channel that back-to-school spirit this fall with the season’s newest product releases, fragrance and colour that will put a collegiate pep in your step regardless of whether or not you’ll actually be lugging textbooks down the hall. Cram in all your beauty lessons early on and you’ll no doubt be acing the entire season.

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Inspired by the Japanese animation trend, this new volume mascara with a 360-degree flexor brush amplifies your lashes for a larger-than-life look. Miss Manga by L’OreaL VOLuMinOus, $11 at drugstOres

As the weather turns cooler, you’ll be reaching for this antioxidant-rich cream to shield your hands from impending winter woes. La sOurce Hand tHerapy, $20 at crabtree & eVeLyn

Fall is about new beginnings, and that includes selecting your new signature fragrance. May we suggest this sexy new CK scent. reVeaL caLVin KLein eau de parfuM spray, 100ML, $110 at HudsOn’s bay

42 | GoodLife South Simcoe Fall 2014 ■

Exfoliate to wash away the dry, sunburnt skin of the summer with the nourishment and protection of argan oil. WiLd argan OiL rOugH scrub, $20 at tHe bOdy sHOp

Prestige Real Estate Services Ronan Realty, Brokerage Independently owned & operated

Chay Realty Inc. Brokerage

Patti Parsons

Lorne Downey

Jamie Bowman

Louisa Lampe

Sales Representative

Broker

705-435-3000 Office 866-772-5368 Toll Free

705-435-4336 Office 705-440-6750 Direct

705-435-5556 Office 705-440-9696 Direct

705-435-3000 Office 866-772-5368 Toll Free

www.royallepagercr.com

www.lornedowney.com

www.jamiebowman.ca

www.royallepagercr.com

HOMELIFE INTEGRITY REALTY INC., BROKERAGE Independently Owned & Operated

Dorothy Walton

Amanda Mortimer

Marilyn Johnson

Jim Bartley

Sales Representative

705-435-4506 Office 888-435-4506 Toll Free

705-435-3000 Office 866-772-5368 Toll Free

www.DorothyWalton.com

www.jimbartley.com

HOMELIFE INTEGRITY REALTY INC., BROKERAGE Independently Owned & Operated

Peter McCague

Ada Nardi

Christine Marsh

AbbĂŠ Pos

Broker

Sales Representative

705-435-3000 Office 866-772-5368 Toll Free

705-796-7575 Direct

705-435-3000 Office 866-772-5368 Toll Free

705-435-4506 Office 888-435-4506 Toll Free

www.petermccague.com

Shelly Sheriffs Sales Representative

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

www.yourchoiceyousave.com

christinemarsh@royallepage.ca

www.AbbePos.com

Ronan Realty, Brokerage

Independently owned & operated

Joanne Urbanski Sales Representative

705-435-4336 Office 705-440-6669 Direct

1-877-435-4336 Toll Free www.JoanneUrbanski.com

Karen Morton

Maggie MacMurchy

Sales Representative

705-435-3000 Office 705-721-2953 Direct

705-440-6314 Direct 877-435-4336 Toll Free

kmorton@trebnet.com

www.ronanrealty.com

Out this fall is a new line of iconic nail colours with a high-gloss finish and specially designed application brush to give you the paint strokes of a professional. NARS nail polish in Schiap, $23 at Sephora

Repair the effects of the days spent poolside with this refreshing gloss that will hydrate and nourish even the most stressed out hair. John Frieda Colour Refreshing Gloss, $13 at drugstores

Activated charcoal is the beauty ingredient of the moment and for good reason. This cleanser draws out twice the dirt and impurities of a basic cleanser after just one use. Biore Charcoal Cleanser, $10 at drugstores

This BB cream packs a strong punch with properties that illuminate, even out your complexion, moisturize, smooth fine lines, reduce dark spots and protect with SPF 25. Vichy Idealia BB Cream, $37 at drugstores

All you need is a light swipe of this nude powder blush to revive that summer glow and carry it into the fall. MAC Powder Blush in Next to Skin, $26 at MAC stores

This cream non-sharpening stick liner is concentrated for a bold line of colour and goes on smooth and precise thanks to its creamy formula. Maybelline New York Master Kajal Stick Liner, $12 at drugstores

44 | GoodLife South Simcoe Fall 2014 â&#x2013;

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of woodlands & ravine from the main & lower levels of this ‘Monet’ bungalow w/loft. Main flr boasts bdrm w/ensuite bath & laundry, separate dining rm, bright eat in kitchen w/extra pantry cupboards for more storage space, hdwd flrs, gas f/p & walkout to the lrg deck. The finished loft area includes 3 pc bath & den area, lower level includes a lrg family rm w/wet bar, gas f/p, walk out to a beautiful patio, guest bdrm, office & bath. Offered at $569,000

Desirable family neighbourhood, this 3 bedroom home backs onto open fields boasts large family room with corner fireplace, open concept to gourmet kitchen with espresso cupboards and granite countertops, bay window, large entertaining deck, fully fenced yard. Large master bedroom with walk in closet and a 4 PC ensuite. Don’t miss out, $354,900 see additional photos at www.TheMortimerTeam.com

WENDY SMALL Sales Representative

705-435-3000 905-724-0717

LAURIE MORTIMER Broker

SCOTT MORTIMER Ofﬁce

Sales Representative

705-435-3000

RCR Realty, Brokerage

Independently Owned & Operated

BEAUTY & PRIVACY

SERENELY SCENIC

Who needs a cottage when you have the beauty of this wonderfully private wooded property right here in Adjala? This cozy bungalow features updated kitchen open to sunroom, huge spa-like 5 pc bath w/Jacuzzi, 2 fireplaces, finished basement, det. 2 car garage w/2 BR apt, det. shed/workshop w/furnace & pond. This is a must-see! $549,900

20 acres of peaceful privacy in Mulmur & just 2.5 kms to Mansfield Ski Club. A long winding driveway through mature Maples leads to the beautifully appointed post & beam, 3+1 bedroom country home situated high on a hill with long valley views. MLS# X2995872 Offered at $849,000

INGRID McNEILL Ofﬁce

Sales Representative

705-435-4336

■

Ofﬁce

Sales Representative

1-866-772-5368

ingrid@ronanrealty.com www.ingridmcneill.com

www.kellymccague.com kmccague@royallepage.ca

LOGO

Independently Owned & Operated

Ronan Realty, Brokerage

46 | GoodLife South Simcoe Fall 2014

KELLY McCAGUE

RCR Realty, Brokerage

hile the curb appeal of 137 Bella Vista Tr. in Briar Hill is amazing, itâ&#x20AC;&#x2122;s the view from the back of the house that will take your breath away. Whether itâ&#x20AC;&#x2122;s from the balcony deck off the main level, the covered patio outside the walkout on the lower level or from the large windows throughout the home there are lots of places to take in the magnificent view. This gorgeous property features a manicured lawn leading to a treed area at the back of the yard.

E l e g a n t h o m e with b r eathta k ing v iew This well-maintained home is located in an exclusive adult lifestyle community. If you love to entertain, then this home is for you. With a formal dining room, and a large eatin kitchen there is lots of space to host both dinner parties and informal get-togethers. Check out the spacious work area and the extra pantry cupboards the kitchen boasts. With a fully-finished lower level that includes a large family room, gas fireplace and wet bar, your guests may never want to leave. The lower level also offers a beautiful guest room, a full bathroom and office space. And, while technically a bungalow, this home features a cozy loft area that includes a three-piece bathroom and space for another bedroom and a den area. The loft also provides a great view of the main level living room, which lets in lots of extra natural light to the space. The high ceilings and large windows, surrounding a second gas fireplace, provide an open-air feel to the main floor great room.

Finishing touches include hardwood floors throughout, granite in the kitchen, and main floor laundry. With great attention paid to design and comforts, not to mention the stunning views, this is a home not to be missed.

The home is listed with Wendy Small of Royal LePage RCR Realty for a list price of $569,000. MLS# N2983573.

GoodLifeMagazine.ca | 47

48 | GoodLife South Simcoe Fall 2014 ■

Royal LePage RCR Realty Helping you is what we do. ALLISTON 705-435-3000 20 offices to serve you better including Bolton, Orangeville, Schomberg and Shelburne, with over 400 Realtors®

RCR Realty,

BROKERAGE Independently Owned & Operated

$899,000

Jim Bartley* OFFICE

705-435-3000

$975,000

COUNTRY LIVING AT ITS FINEST

A BEAUTIFULLY LANDSCAPED RETREAT

This property is a rare find in this area of fine Estate Lot Homes. Large 87 private acreage. with walking trails and lots of wildlife. Country living at its finest yet close to the amenities of Town on a Paved road. The Home is custom built by the original owners and shows pride of ownership throughout. The separate apartment over the garage was built as part of the original plan as a rental option or potential family suite. The current tenant would like to stay. This Home and Natural Acreage is a very special property. MLS# N2813578.

Convenient Location In An Area Of Fine Homes Close To Hwy 400 & 27. Beautifully Landscaped 4 + Acres With Stream And Pond. Lrg Custom Home Features 4 Living Areas. Main House W/3 Bdrms 3 Baths, Attached Granny Flat W/1 Bdrm 2 Bath, Bsmt Apt W/2 Bdrm 1 Bath, two bedrooms over the garage. Private Location Suitable For An Extended Family. Muskoka Style Screened In Deck O/ Looking Forest & Deer Feeder. MLS# N2847001.

Jim Bartley* OFFICE

705-435-3000

$1,475,000

Allan Riddell* OFFICE

705-435-3000

$649,999

63 ACRE PRIVATE RETREAT

ELEGANT CUSTOM COUNTRY HOME

Opportunity to own a very unique and impressive private retreat! Beautiful views overlooking a portion of the Bailey River Valley C/W. A gorgeous high energy eff. bungalow with many high quality and stunning features. W/O basement C/W pool table and shuffle board. Full geothermal heating and A/C, 9’ ceilings, main floor and basement, Cambria Quartz counter tops, Kitchen is a Chef’s dream! Open concept, in floor heating in bedroom, bathrooms and partial basement. W/O Bsmt. Lets in lots of light, full 3 pc bath.

Offering Distinctive Features Throughout. Impressive Foyer With 9’ Ceiling Covered Very Elegant Custom Country Home Offering Distinctive Features Throughout. Impressive Foyer With 9’ Ceiling Covered Veranda, Custom Kitchen With Granite Breakfast Area & With Floor To Ceiling Windows. Main Flr Laundry, Garage Entry. One Of A Kind Entry & Patio Doors. Finished Basement. Gardens Boast Flagstone Pathways An Arbour & A Story Book Garden Shed. Enchanting Describes The Setting Of This Unique Property.ca, Custom Kitchen With Granite Breakfast Area & With Floor To Ceiling Windows. Main Flr Laundry, Garage Entry. One Of A Kind Entry & Patio Doors. Finished Basement. Gardens Boast Flagstone Pathways An Arbour & A Story Book Garden Shed. Enchanting Describes The Setting Of This Unique Property.

705.435.3000

Simone Lehnhardt* OFFICE

705-435-3000 www.homesbysimone.ca

7 Victoria St. W., Alliston

www.royallepagercr.com

1.866.772.5368

*Sales Representative **Broker ***Broker of Record

GoodLifeMagazine.ca | 49

FINE DINING. C A SUAL ELEGANCE. HIS TORIC CHARM.

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GIBSON SUMMER THEATRE SCHOOL Be in the Gibson Centre's Holiday Production and learn as you go! Classes running Sept. 30th - Dec. 4th Performances Dec. 5, 6, 7, 2014 A 10 week program, running twice a week only $425!

Gibson Theatre School proudly produces the next generation of theatre professionals and we believe that, through theatre, every child can become more confident and comfortable standing in their own voices, bodies and creativity and together we become an ensemble to be reckoned with on stage! Classes are Tuesday/Thursday nights 6:00 - 8:00pm, Grades 1-8 EARLY BIRD REGISTRATION before Sept. 15th only $400

WHISKEY JACK

A Tribute to Stompin Tom Friday, Oct 24 8:00pm "Featuring Stompin' Tom's favourite party band Whiskey Jack. Besides recording and touring with Stompin' Tom many times over the years, these boys were the band Tom called on to perform at his private birthday parties and barbecues." Advance tickets $25 At the door $30

PAYMENT PLANS AVAILABLE

CALL THE GIBSON CENTRE FOR REGISTRATION OR TICKETS 705 435-2828

The Hidden Gem of Simcoe County 50 | GoodLife South Simcoe Fall 2014 ■

63 Tupper St.West, Alliston, ON. L9R 1E4 Working dogs permitted

GIFT SHOP open daily VISIT US ONLINE AT

www.gibsoncentre.com

Concours d’Elegance

returns to Cobble Beach

A ca r a s o ld a s Can a d a is set to compete in the 2 nd annual C obble B each C oncours d ’ E legance •

he automotive world’s elite collectors are set to return to the shores of Georgian Bay Sept, 13 and 14 for another instalment of the Cobble Beach Concours d’Elegance. Hailed as the crème de la crème of car shows in Canada, the second-annual Concours will build on the success of its inaugural competition, rolling out a can’t miss line-up of automobiles—including a model dating back to 1867. The lush fairways and a coastal backdrop of the Cobble Beach Golf Resort will set the stage for this historic celebration. In all, more than 100 examples of rare automotive beauty and ingenuity, curated from some of

the most exclusive private collections in North America, will compete headlight to headlight in 21 entry categories. “Cobble Beach is immensely proud of our success in year one. We are committed to creating a lasting, quality show that Canada will be proud of,” says Rob McLeese, founder of the Cobble Beach Concours d’Elegance. “We are honoured to welcome new celebrity judges and automotive personalities from across the continent in 2014, including former Pebble Beach Concours Chief Judge Ed Gilbertson, New York Times automotive contributor Mary Chapman, and Michael Spezia, Executive Director of the Gilmore Car Museum.” » GoodLifeMagazine.ca | 51

While the Concours d’Elegance is still in its infancy in Canada, the tradition finds its origins in th 17 Century French high-society

52 | GoodLife South Simcoe Fall 2014 ■

Adored legend Margaret Dunning, a 104-yearyoung car collector, will also return among distinguished guests, Chief Judge John Carlson, Hon. Chief Judge Dr. Paul Sable, and Ed Lucas as master of ceremonies. Incidentally, Margaret Dunning will be featured in a new book by firsttime Cobble Beach judge Mary Chapman, titled Belle of the Concours. This year’s Concours launches in conjunction with Cobble Beach’s new destination address, Blue Bay Villas – a collection of luxury townhomes steps from the water. Set on the resort’s world-class Doug Carrick designed links, residents can take advantage of the resort’s unmatched amenities, overlooking the lush fairways with over 100 examples of automotive ingenuity at their doorstep. While the Concours d’Elegance is still in its infancy in Canada, the tradition finds its origins in 17th Century French high-society, where horse-drawn carriages were paraded through the parks of Paris. It is fitting then, given its history, that a steam buggy dating back to the year of confederation in Canada be trotted out for competition as part of the newly minted Museum Class. The Canada Science and Technology Museum in Ottawa will enter their Taylor Steam

Buggy, also known as Canada’s first car. In all, four museums will be making contributions – The Canadian Automotive Museum (Oshawa), Gilmore Car Museum, (Hickory Corners, MI) and the Antique Automobile Club of America – AACA (Hershey, PA) rounding out the group. Proceeds raised by Cobble Beach Concours d’Elegance will go to the Sunnybrook Hospital Foundation to fund a state-of-the-art helipad on the rooftop of the Toronto hospital. “Our inaugural year raised over $50,000 for the Sunnybrook Foundation,” McLeese said. “We are committed to giving our very best to support this important cause dear to our hearts and community. The Sunnybrook helipad will directly affect Grey County residents by providing trauma cases faster access to medical support, ultimately saving lives.”

Tickets are on sale now. Visit cobblebeachconcours.com for more info. For more information on Blue Bay Villas, visit livecobblebeach.com, or email sales@cobblebeach.com or call 226.664.0064.

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• Things to do • international plowing match and Rural Expo sept. 16-20 Essa Agriplex

Things 1

to do

and

places

to go thisfall 54 | GoodLife South Simcoe Fall 2014 ■

friday, Sept. 12

Harvest Gala - New Tecumseth Recreation Complex, Alliston, 6 p.m. Fine dining, music by New Hollywood Band, dancing, and a live auction. All proceeds for Matthews House Hospice. Tickets $125 per person.

History in the Making - Jim Lorriman Art Show. Dufferin County Museum and Archives, Highway 89 and Airport Road, 7 p.m. Exhibit opening. Founder of Headwaters Arts Festival and helped develop the North of 89 studio group. He has spent the last six years working as a fulltime wood turner.

Fresh Horses, a Garth Brooks tribute act – Gibson Centre, 63 Tupper St. W., Alliston, 8 p.m. Tickets $25 in advance, $30 at the door. Call 705-435-2828 or visit www.gibsoncentre.com.

Sept. 12 – 14

Beeton Fall Fair – A traditional country fall fair, with agricultural exhibits, vendors, demolition derby, a midway, kids’ activities, and more. The 2014 theme is the plough. Admission prices vary. For details visit www.beetonfair.com

Opening Soon Sept. 2014

Sunday, Sept. 14

Book Signing – Gibson Centre, 63 Tupper St. W., Alliston, 1 p.m. – 3 p.m. Illustrator Therese Cilia will be signing her debut children’s book Over by the Harbour.

Sept. 16-20

International Plowing Match and Rural Expo - Essa Agriplex, 7505 10th Line, Essa. 8:30 a.m. to 5 p.m. daily. Featuring the plowing competition, quilt exhibit, RAM Rodeo Tour, Canadian Cowgirls, Farmall Square Dancing Tractors, OPP Golden Helmets, a performance by country music star Jason McCoy, and more. The schedule and ticket prices are available online at www.plowingmatch.org.

Sept. 18 – 19

Spend time with Reba. Casino Rama welcomes county star Reba. She is known for the hits Turn on the Radio, Because of You and Fancy. Tickets start at $65. casinorama.com

Saturday, Sept. 20

Barn Dance - Dufferin County Museum and Archives, Highway 89 and Airport Road, 7 p.m. – 10 p.m. Actual callers will take you through the moves. All ages welcome. Live fiddle music. Wear comfy shoes and dance your socks off. Tickets $10.

C A N V A S AND CABERNET

Saturday, Sept. 27

Fall Fair – Museum on the Boyne, 250 Fletcher Cres., Alliston, 10 a.m. – 3 p.m. Exhibitors from the Alliston and District Horticultural Society, Dickey Bee Honey, Murphy’s Farm Market and Bakery, Sheldon Creek Dairy, Simcoe County Museum, South Simcoe Rabbit and Chicken Club, and more. Activities include pie-baking contest, antique quilt display, old-fashioned games, museum exhibits, performances by Emory Lestor and Jill Jones.

A little wine, a little paint, and a whole lot of fun...

72 Dunlop St. E., Barrie

www.canvasandcabernet.ca GoodLifeMagazine.ca | 55

• Things to do •

beeton fall fair sept. 12-14 Beeton

reba sept. 18 Casino Rama Terry fallis OCT. 30 Nottawasaga Inn, Alliston 56 | GoodLife South Simcoe Fall 2014 ■

Friday, Oct. 24

Whiskey Jack – Tribute to Stompin’ Tom - Gibson Centre, 63 Tupper St. W., Alliston, 8 p.m. Tickets $25.

Oct. 28, 29 – 30

Get spooked. The Simcoe County Museum hosts An Evening of Halloween from 6 to 8:30 p.m. Bring your friends and family to celebrate Halloween with games, activities and treats for all ages. There will be a Haunted Haven for the brave souls and a Boo Barn for the younger goblins. Regular museum admission rates apply. museum.simcoe.ca or 705-728-3721.

Thursday, Oct. 30

One Book, One New Tecumseth – No Relation author Terry Fallis is at the Nottawasaga Inn in Alliston for the culmination of the second annual campaign to get the town reading and talking about the same novel. Tickets are $10 and available at the three branches of the New Tecumseth Public Library.

Oct. 30 – Nov. 16

Dirty Rotten Scoundrels – South Simcoe Theatre production based on the movie written by Dale Launer, Stanley Shapiro and Paul Henning. Performances on Thursdays, Fridays and Saturdays at 8 p.m. and Sundays at 2 p.m. Tickets $23 by calling the box office at 705-458-4432. www.southsimcoetheatre.com

GoodLifeMagazine.ca | 57

58 | GoodLife South Simcoe Fall 2014 ■

• t r av e l •

while travelling in the Arctic, i was presented with the opportunity to travel to one of my favourite spots close to home, kesagami wilderness lodge.

Kesagami Wilderness Lodge

aN adVeNTuRe CLOse TO hOme STORy AND PHOTOGRAPHy By BaRT CaRd

GoodLifeMagazine.ca | 59

• t r av e l •

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

Charlie McDonald, Manager

Duncan Martin

60 | GoodLife South Simcoe Fall 2014 ■

hile travelling in the Arctic, I was presented with the opportunity to travel to one of my favourite spots close to home, Kesagami Wilderness Lodge. Accompanying me on this fishing adventure was my friend and part-time fishing mentor, Duncan. Duncan knows all there is to know about fishing. He can tell you the perfect bait for every fish in every lake in Ontario; he eats, breathes and dreams about fishing. Duncan also just happens to be 12 years old. After a long trip from the Arctic to Greenland and then to Toronto, I quickly switched gears and set out on the 8-hour drive to Cochrane. The long drive passed quickly as I was schooled by Duncan on Northern Ontario fishing. Being from Bermuda, I had been brought up with deep sea fishing. When I first discovered Kesagami Wilderness Lodge, the idea of fishing on a lake in Northern Ontario didn’t register as something I would be interested in. Fighting with 500 pounds of Marlin, salt water, sun and tropics formed my vision of what fishing was, what fishing should be. What on earth would I want with a lake in Northern Ontario? How wrong I was. Kesagami Wilderness Lodge is the only establishment located on Kesagami Lake. North of Cochrane, amid a sprawling and unspoiled wilderness, Kesagami Wilderness Lodge is Ontario’s premier trophy northern pike lake. Accessible only by floatplane in the summer months, Kesagami Lake is shallow (average seven feet) and tannin rich, creating ideal conditions for a world class pike fishery. The lodge’s strictly regulated catch and release program has ensured the quantity, size and sustainability of the fishery. My trip to Kesagami began in the quaint town of Cochrane. We arrived at the Cochrane Air Services airbase and were ready to board the plane. The flight from Cochrane averages approximately 55 minutes and is almost as memorable as the lodge itself. For anyone who has never had the experience of flying in Northern Ontario, I highly recommend it. I was amazed at the absolute wealth of land and lakes.

Flooring TRENDS focusing on carpet!

Flying low enough to view the vast wilderness below, Ontario bush pilots are hailed as some of the most experienced and safest in the world, in part due to the abundance of lakes available to land on in a moment’s notice. After a breathtaking flight we landed on Kesagami Lake. For a brief moment, Duncan and I stopped discussing fishing in order to enjoy the natural beauty of the area, the pristine environment and the remote location of the lodge. Kesagami Wilderness Lodge was built in the 1980s and is managed by Charlie McDonald, a professional photographer and avid fisherman. Kesagami functions on a nine-week summer season staffed mainly with university students looking to earn some well deserved money, and of course have a little bit of summer adventure. The fly-in ‘American Plan’ lodge is both welcoming and luxurious, a stark contrast to the wilderness that surrounds it. The remote nature of the lodge, coupled with the nineweek schedule for the staff, lends itself to a very authentic family atmosphere. Always professional and courteous the staff addresses each guest by name and assures that your every need is met. Arriving on the dock, we were met by Charlie and after a quick tour we were shown to our room to freshen up before dinner. Kesagami offers two different options for accommodation. Guests can opt to stay in the hotel section, with personal bathrooms, or in rustic cabins with woodstoves and shared utilities. I opted for the hotel section, as I have stayed in a cabin before. Once refreshed and rested we made our way along a wooden walkway to the spacious lodge. Fully equipped with a recreation area including a pool table and shuffleboard, a bar, a massive fireplace, stained glass window and a television with hundreds of videos for those rainy days, the lodge offers an exceptional level of comfort and services. Fortunately for me, all Duncan wanted to do was fish or discuss fishing. For children who are not as interested in fishing, Kesagami Lodge offers an array of unplugged family fun. »

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GoodLifeMagazine.ca | 61

• T r a v e l •

Bart Card & Duncan Martin

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

Bart Card & Mark Hendry

62 | GoodLife South Simcoe Fall 2014 ■

Tom Gourlay

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

Formerly owned by the world famous restaurant Michelbob’s Ribs, meals are served in the dining room within the lodge and are fullcourse, varied, hearty and delicious. Guests still enjoy Michelbob’s world-famous ribs, thick, tender NY strip steaks, old-fashioned roast turkey with all the trimmings, juicy prime rib, mouth-watering desserts, and, of course and hearty breakfasts. No meal is complete without a visit with the chef, Frank. Offering a muchappreciated splash of eccentricity, Frank is a unique character who loves his job almost as much as socializing with the guests. After dinner, we retired for the night; sleep is important before a big day of fishing. The following morning we awoke and again made our way to the lodge for breakfast. After breakfast, we prepared for fishing and boarded the boat. Expecting a small canoe, I was pleasantly surprised when we got into a huge, stable, square-back Scott canoe, with plenty of room for anglers, their gear, camera equipment and shore lunch box. Guides are available for a reasonable price and, in addition to Duncan, I was lucky enough to be paired with a fantastic one. From the onset, I could tell that our guide knew and truly loved his job, a good thing seeing as I couldn’t remember the last time I had been in a boat on a lake. A plus to having a guide is that everything is taken care of, from fishing gear to shore lunch; our guide uncovered the secrets of Kesagami Lake. He brought us to assured fish catching locations, cleaned walleye, which are okay to keep as long as they are eaten that day and, when the time came, prepared an amazing shore lunch that I will not soon forget.

GoodLifeMagazine.ca | 63

• t r av e l •

A special part of the Kesagami dining experience is, of course, a shore lunch built around fresh-caught walleyes. Served piping hot with potatoes, beans, coffee or other beverage on the shores of beautiful Kesagami Lake, shore lunch is an integral part of any Canadian fishing experience. If you prefer to not have a guide, you can have your shore lunch kit packed ahead of time and enjoy a do-it-yourself shore lunch. In total, we caught a few hundred Walleye and over 100 pike, a number of them measuring over 40 inches. If you are heading to Kesagami for the fishing you will not be disappointed, although the lodge offers alternatives as well. Catering to everyone from avid fishermen to couples just looking to relax for a few days, Kesagami offers a range of activities including canoeing, nature walks, bird watching, abundant wildlife photography opportunities and swimming (if the weather permits). The natural beauty of the area, the unspoiled, pristine environment, fresh air, unpolluted waters, abundant wildlife, serenity, solitude and quality time with family and friends make staying at Kesagami a memorable experience. For nature photography or wildlife viewing, it is hard to imagine a site more bounteous than the Kesagami area. Charlie, our guide and all the staff at Kesagami made our trip truly memorable and I would recommend a guide to any novice fisherman looking for an experience beyond just catching a trophy fish. Kesagami was an adventure we will not soon forget. Not only did we have an amazing few days but we forged friendships and memories, that I’m sure will last a lifetime. Duncan was even offered a job, once he graduates high school. Bart Card: (905) 251-1258 or bartcard@rogers.com Kesagami wilderness lodge: kesagami.com

64 | GoodLife South Simcoe Fall 2014 ■

in the crowd

Savour Simcoe

Savour Simcoe 2014 took place aug. 24 at Simcoe county Museum. in its seventh year, the event pairs local farmers and chefs who come up with unique offerings showcasing the quality food grown and produced in the region.

PHOTOS REiD hEikAMP 1. Dan and Karri Swanston 2. Lynda, Nick, Melissa and Shane Van Casteren

8. Rob and Jennifer Reader with Bart Nagel 9. Denis and Julie Laurin

3. Robert and Sarah Huter, Bill and Marlyn Joslin, Wendy and Bill Joslin, Jason and Tracy Hill

10. Jan and Ange Rainey with Breanne Garven, Lynn Tucker and Tiffany Rutter

4. Carrey and Ryan Nickels

11. Kristen Eatch, Adam Boyce and Diane Boyce

5. Pauline and Pat Ebelshauser 6. Flavio and Sue Cerilli 7. Dr. Barb Loiskandl, Kim Masin (Marketing Manager of Simcoe County Farm Fresh Marketing Association), Leah Smith, Karla Crawford and Kelly Davies (live entertainment Whiskey and Wine)

12. Marianne Denhaan and Hanah Hill 13. Britt and Paul Sutherley 14. Mitchel Akerman, Nicole Marley and Scott Campbell 15. Ryan and Amanda Maurtha 16. Kool FM radio host Dale Smith and Sarah Huter

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in the crowd

FlavourS in the Field Foodies boarded the train at the South Simcoe railway and took a trip to an unknown destination for the annual Flavours in the Field event. Organized by the beeton-Tottenham business improvement association, the afternoon affair features restaurants from the area, as well as wine and beer sampling.

1. Willow Stelling, Norm Stelling and Jane Kerper 2. Shirley Gadd, Nancy Blake, Sue Rowan and Margaret Fleetwood 3. Steve Kerper and Willow Stelling 4. Brittany Harrett and Brent Phillips 5. Paul and Lisa Turpin 6. Bruce and Debbie Henry 7. Theresa Hayward, Joe Horvath and Darlene Hartley 8. Sylvia Stoppacher and Darlene Hartley 9. Ann Zimmerman, Roger Smith and Michelle Walters 10. Erica Orleni and Marie-Eve Forget 11. Sue Rowan and Jack Fleetwood

8 66 | GoodLife South Simcoe Fall 2014 â&#x2013;

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