May/June 2013

F O R E S T H I L L , L E A S I D E , R O S E D A L E A N D L AW R E N C E PA R K E D I T I O N

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Amy Sky and Marc Jordan find musical inspiration in their Rosedale home

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Mike Pochwat Dan Pearce Nick Perry GoodLife is a lifestyle magazine published six times per year: January/February, March/April, May/June, July/August, September/October, November/December by Metroland Media Toronto, a division of Metroland Media Group Ltd. It is delivered to 20,000 households in the Forest Hill, Leaside, Rosedale and Lawrence Park neighbourhoods of Toronto, to households served by The City Centre Mirror or The East York Mirror. GoodLife magazine is also available at select retail locations in these areas. Statements, opinions and points of view expressed are those of the writer and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. All rights reserved. Any reproduction of this publication in whole or in part must be approved by the Publisher.

®

Ian Proudfoot Publisher Marg Middleton General Manager Peter Haggert Editor-in-Chief Warren Elder Director of Advertising Debra Weller Regional Director of Classified, Real Estate Mike Banville Director of Circulation Katherine Porcheron Director of Production Mailing address: Metroland Media Toronto 175 Gordon Baker Rd. Toronto, ON M2H 0A2 For further information regarding all our products, please call us at 416-493-4400

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CONTENTS

10 Shopping Wet weather wear to keep you dry in style

13 Feature Amy Sky and Marc Jordan make music in midtown

13 10

20

18 In the Kitchen Fine dining meets family fare at The Abbot pubs

20 Food BBQ buzz with Mark McEwan, Top Chef Canada head judge

24 18

Consumer Feature Michael Medline, president of FGL sports

26 Portfolio Painting a lifelong passion for Forest Hill artist Lena Shugar 6 | GoodLife May - June 2013 n

32 Business Amsterdam Brewery rolls out the barrels in Leaside

41 At Home

24

32

45

41

Open concept design lets in the light, keeps clutter at bay

45 Getaways Travel to South African lodge on a safari adventure

50 Fitness Vertical training comes to Leaside at FitWall studio

52

Education Bishop Strachan School: educating girls since 1867

57 Sociable Baycrest dances with their stars at fundraising gala

52 GoodLifeMagazine.ca | 7

• EDITOR’S NOTE •

T

he weather has finally turned and with it comes an uplifting spirit as people head outdoors for new adventure, expanding their living space with vibrant spring colours and the smell of barbecue.

What better way to capture all these themes than to spend some time with Amy Sky and Marc Jordan, as writer Izabela Jaroszynski did recently.

You won’t find a more impressive list of artists than the ones these two powerhouse Rosedale musicians have written for and performed with.

You’ll get an intimate view of the people they are with this beautiful tour of their personalities and their home.

This edition is peppered with song, beautiful living spaces, vibrant lifestyles and the pleasures of food.

Who would have guessed jujubes would be on the favourite foods list of Toronto restaurateur, grocer and Top Chef Canada judge Mark McEwan?

But that’s just one of the fascinating facts derived by editor Antoine Tedesco in his light grilling of one of this country’s leading food personalities. McEwan is the owner of restaurant North 44 and the namesake McEwan grocery store among myriad other food-savvy area interests.

The feature delves deep into the character of the man and builds an appreciation for his

role in contributing to one of our key functions of pleasure. Eating.

You’ll even find a recipe for his Hong Kong Style Pork Ribs for your liking, too!

What good food doesn’t deserve to be accompanied by drink? We’ve got lots to choose from in this edition.

And hey – it is spring, so we have some outdoor ideas sprinkled throughout the edition to spark your own imagination for the fun days ahead before summer.

As always, we look forward to hearing from you. Tell us what you think of GoodLife and what you’d like to see featured in future editions.

Peter Haggert Editor-in-Chief phaggert@insidetoronto.com www.goodlifemagazine.ca

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When Prince Charles visited the Yonge Street Mission he, and a panel of like-minded philanthropists, discussed finding radical intervention strategies to impact youth employment.

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The Prince’s visit had an impact on the youth as he showed a genuine interest in their stories. When Kadeem addressed the Prince, he humbly spoke of school issues, criminal charges, and being shot seven times. This nearly life-ending moment proved to be Kadeem’s most life-changing.

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.CA

• FEATURE •

in HARMONY at home

Canadian music stars Amy Sky and Marc Jordan are living the dream in Rosedale BY izabela jaroszynski Photography by Nick Perry

‘Y

ou’re a rhino. Yes, that’s it.

Now you’re a cat.”

Marc Jordan is being photographed by his daughter – burgeoning singer/songwriter Zoe Sky Jordan – in the liv-

ing room of the 1920s home he shares with his wife Amy Sky and their son Ezra.

“Beautiful, yes, that’s good.”

The father-daughter banter is easy, and it’s obvious Zoe knows how to make her famous father laugh. Jordan, who has penned acclaimed songs for the likes of Rod Stewart, Cher and Diana Ross, as well as released a dozen albums of his own, is posing for a headshot for one of the

many projects he currently has on the go.

“Did you get a good one,” he asks his daughter. “The light is good in here.”

Every room of the spacious and bright character home in Rosedale seems to breathe music, family and happiness. Photos showing smiling faces line window sills and fill tables. The front hallway is stacked with musical instruments, boxes of merchandise and luggage. >> GoodLifeMagazine.ca | 13

• FEATURE •

>> “A

home is about people, not possessions,” says acclaimed songstress Amy Sky. “Nothing in our home is for show.”

Since moving to Toronto from Los Angeles more than two decades ago, the family has lived in the Annex, in midtown and in Forest Hill. Four years ago, they bought in Rosedale and couldn’t be happier.

“It’s like an oasis in the city,” Jordan says of the tree-lined neighbourhood. “When you come into Toronto in an airplane, you can pick out Rosedale because it’s greener than the rest of the city.”

The architecture of the grand homes in the area appeals to Jordan, who has a secret passion for home renovation.

“When I was younger, I would move into dumps, because that’s all I could afford, and fix

14 | GoodLife May - June 2013 n

them up,” he said. “I actually love it. It became a bit of a hobby.”

The couple didn’t have to do much to their current home. With original moldings, stained glass windows and multiple working fireplaces, the home was move-in ready. They chose to decorate on their own without help from a professional designer and the home feels comfortable and inviting.

“Eclectic,” Sky says of her design style. “Very eclectic.”

With a bright entrance, an expansive dining room and a quaint kitchen, the house is also well-equipped for hosting large family functions. The family often brings extra tables into the dining room to accommodate everyone.

“We brought something from wherever we’ve lived,” Jordan says of the mix of furniture.

The living room houses a small TV, a filledto-the-brim bookshelf and a large Heintzman piano that once belonged to Sky’s mother.

“This is the piano I grew up with, that I learned to play music on,” says the singer, who is perhaps best known for her heart-tugging songs I Will Take Care of You and Ordinary Miracles.

Sky is also a prolific songwriter, writing lyrics for legends such as Olivia Newton-John, Reba McEntire and Anne Murray. A few years ago, she became a spokesperson for mental health awareness when she went public with her own struggles with mood disorders following the birth of her children.

Since then, Sky has been an advocate of health and wellness. To go with the recent release of her new CD, Alive and Awake, Sky >>

• FEATURE •

‘Music is what I do for my work and what I do for my heart. It is very special to me’ – Amy Sky

GoodLifeMagazine.ca | 15

• FEATURE •

also penned a book and created a website by the same name to inspire her fans toward a holistic approach to wellness.

For Sky, the appeal of Rosedale comes from living steps to the Evergreen Brick Works ravine. She takes frequent walks into the large park to meditate, reflect and rejuvenate. She also finds respite in her large master bedroom, with a working fireplace and beautiful view out the windows.

“It’s a sanctuary,” she says.

And, of course, there’s her prized piano.

“Music is what I do for my work and what I do for my heart,” she says. “It is very special to me.”

Jordan, on the other hand, finds joy in his recently built art studio in a converted portion of the garage, where he has recently renewed his youthful passion for painting. He calls his art “flat music” because “it comes from the same part of the brain as music does.”

With two successful musicians and a budding musical talent (their teenage son) living under one roof, the house is admittedly taken over by all things music. It includes three separate music rooms: one for each of them.

“We live and work in this home, so we need the space,” Jordan says.

With a new CD to promote, Sky is gearing up for a busy year. Jordan is putting the finishing touches on his new album, which he says will be called On a Perfect Day, due out in September. Both will be performing in May at Hugh’s Room in an interactive series of shows.

So how does the busy family stay connected and so obviously close?

“Laughter is important to all of us,” Sky says. They bond over their shared love of music and through frequent trips to their cottage in Muskoka’s Lake of Bays.

“Two days at the cottage is like a week in the city,” she says.

And even as their own careers continue to be successful, it is watching their children’s musical talent develop that has given them the most pleasure.

“It’s overwhelming,” Sky says as she proudly describes how their passion for music brings them together. “We love to bounce ideas off of each other.”

Jordan adds: “It’s the best part of our lives.” >>

GL

16 | GoodLife May - June 2013 n

‘A home is about people, not possessions.

Nothing in our home is for show.’

– Amy Sky

Amy Sky hosts a CD release with a concert and interview May 12 at Hugh’s Room, 2261 Dundas St. W. Marc Jordan hosts an evening of music and art May 16, also at Hugh’s Room. both shows are at 8:30 p.m.

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A

• IN THE KITCHEN •

FAMILY FARE

BY ANTOINE TEDESCO PHOTOGRAPHY BY NICK PERRY

THE ABBOT ON EGLINTON MANAGER NANCY PICKARD AND CHEF ROB FARRELLY DISCUSS HOW A FAMILY ATMOSPHERE AND FINE DINING WORK TO CREATE A GREAT PLACE TO MEET AND EAT IN MIDTOWN TORONTO

T

he younger sibling of The Abbot Pub & Fare, a 13-year-old pub in the Yonge Street and Lawrence Avenue West area, shares the same name, same overall menu, but has a few things to call its own: a larger space, the ability to butcher an entire pig and the smell of fresh-baked bread.

Coming up on its first birthday, The Abbot on Eglinton (just west of Avenue Road), opened its doors to GoodLife magazine one Thursday morning in late April.

GoodLife: How would you describe the atmosphere at The Abbot?

Nancy Pickard: Very inviting. We want everyone to feel like The Abbot is their living room, their dining room, their home. Everyone has worked 18 | GoodLife May - June 2013 n

for owners Chris (Davis) and Carrie (McCloy) for what seems like forever. I’ve known Chris and Carrie for a long time; Carrie I’ve known and worked with, off and on, for more than 25 years.

GoodLife: It is safe to say you were at the forefront of the gastro-pub movement?

Nancy Pickard: We came up with this concept in the ’90s when everyone thought ‘ugh, pubs...’

I came to Chris with an idea for a pub and he jumped on board. We started The Auld Spot Pub almost 18 years ago. I think we were pioneers crossing fine dining with a pub atmosphere. I never understood why you couldn’t go into a pub and get great food. We have nice wine glasses; we use linen napkins, nice china, nice cutlery – little things. We have good beers on tap, we >>

Chef Rob Farrelly in the kitchen at The Abbot on Eglinton. At top, the beef burgers are grilled to your liking.

• IN THE KITCHEN • >> support the locals like Mill Street, Creemore, Thornbury Cider and King Vienna lager.

GoodLife: Where do you see The Abbot fitting in the new world of Toronto gastro-pubs?

Nancy Pickard: We try to do everything in-house...

It’s unique for this level and price-point. We’re really family focused. We hear from our customers all the time. One person just emailed me yesterday to say how much we made him feel like he was at home.

GoodLife: Do you find both neighbourhoods lend themselves to an upscale pub?

Nancy Pickard: When we look for a new location, we look for what will fit in with us. Definitely we looked for a family feel, and both neighbourhoods

The Abbot on Eglinton, 508 Eglinton Ave. W.; The Abbot Pub & Fare, 3367 Yonge. St.; http://theabbot.ca

are very family-oriented.

GoodLife: What makes this location different than its older sibling on Yonge Street?

Nancy Pickard: The concept is the same, but this facility is bigger, which allows us to do more, like butchering whole pigs, baking breads. All the recipes are Chris’, but he encourages the kitchen staff to get creative with the specials and other dishes.

It’s funny: the menus are almost identical, so we have to make sure that some of our signature dishes are made exactly the same – our Buffalo Shrimp, Spinach Dip, our House Pate have to be done exactly the same in both places because we have a following.

GoodLife: Do you think full butchery is becoming more prevalent in the city?

Rob Farrelly: It’s a great way to add value to a menu: bring in a whole animal, support a local farmer, get it at a good cost, break it down, use the whole thing, which adds great value. I think it’s becoming more and more common across the city for people do to it, but not necessarily in our genre. We make our own sausages in-house. I’m really passionate about sausage-making – I love sausages – and that’s something we take a lot of pride in. We do various kinds of sausage – right now we have an Andouille sausage – but we try to stay within our theme so we have a great straightup British banger, a very savoury, spicy sausage.

GoodLife: Do you shop for any ingredients in the neighbourhood?

Rob Farrelly: We have a local fruit and veggie market here, David Young Fruit Market (494 Eglinton Ave. W.), just up the street. We often pick up items as we need them, mostly for our specials, where we don’t need a huge volume and need the produce nice and fresh.

GoodLife: How would you describe the food at The Abbot?

Rob Farrelly: We’re taking really traditional food, essentially peasant food, and bringing it to the next level. Our kitchen team is incredibly talented; they bring a lot of technique to the food. It’s a finedining technique that allows us to elevate some very simple dishes into some very high-calibre plates. GL

The Abbot on Eglinton manager Nancy Pickard, far right.

Above, the cozy dining area of the Yonge Street pub. At right, Buffalo Shrimp is a popular item on the menu.

GoodLifeMagazine.ca | 19

• FOOD •

BBQ banter with

Mark McEwan

BY ANTOINE TEDESCO PHOTOGRAPHY BY DAN PEARCE

M

ark McEwan is not your typical chef.

He doesn’t preoccupy himself pairing every meal with wine, nor does he deny himself some guilty pleasures – he loves SKOR blizzards, jujubes and red licorice. It’s safe to say, the veteran chef has a fairly relaxed attitude when it comes to food.

“I’m not one of these fussy guys who has to have a certain wine with a certain dish. I’ve never subscribed to that,” McEwan says during a sitdown in his office atop his eponymous grocery store, McEwan. “A good cold beer goes with a piece of fish, a pizza, a piece of meat, a beautiful rib, a sandwich. I’m not fussy. I’m going to enjoy it.”

20 | GoodLife May - June 2013 n

The head judge on Top Chef Canada saw an opportunity to bring a new approach to the typical grocer by opening his own in central Toronto.

“There was a big hole, a lot lacking in Toronto. I’ve never related to the big stores, the big grocery aisles. I like prepared food, not processed food,” says McEwan. “Prepared food is a lot better across the city, but still few and far between.”

Practicing what he preaches, McEwan has much to offer at his upscale grocery store at Shops on Don Mills: a sushi counter, hot counter, curry bar, meat locker, artisanal salami and cheeses, fresh pastries and breads. You can also find everything on your grocery list to make your own preparations at home. His restaurants supply McEwan with stocks, curries and pizza dough, and the grocery store in turn provides

THE HEAD JUDGE ON ‘TOP CHEF CANADA’ TALKS ABOUT BEER, BARBECUE AND BUSINESS

aged meats and specialty items.

“I supply my restaurants with product; my restaurants supply me with product. We keep it within the family,” says the affable chef with a warm smile and intense blue eyes that reveal the passion he has about the restaurant business he loves so much.

McEwan has earned his place as one of the top chefs in the country. From his humble beginning as a dishwasher to becoming a restaurateur, celebrity chef and cookbook author, McEwan doesn’t consider himself a typical chef.

“I’m kind of an odd chef relative to the trade.

I don’t have a lot of buddies who are chefs. I hang out with contractors, people in the arts, builders, lawyers – chefs are a bit of a different group,” he says.

“It’s not about being a rock star chef, it’s >>

• FOOD •

155 varieties of cheese (121 of them artisanal >> not about being the hippest, coolest, baddest Canadian cheeses), which McEwan says didn’t dude in the kitchen – I hate all that stuff. I’m a exist 10 years ago. But it’s the ruby red hues of real straight shooter.” the meat counter, standing in sharp contrast to The lifestyle of a chef is typically a fast-paced the stainless steel refrigerator that draw a soul one, while McEwan describes himself as an “athyearning for barbecue after a long, cold Toronto letic nut” who finds a balance between his busiwinter. ness and keeping healthy.

McEwan advises almost anything can be “I don’t look like I eat what I cook, it’s very cooked on the barbecue, but you need to confunny,” laughs McEwan. “Everyone says, ‘I can’t trol the temperature to be successful. believe you’re not overweight – don’t “If you’re cooking chicken on you eat?’ I get that question from the bone, for example, it’s everybody I talk to.”

‘It’s not about very hard to cook on the Venturing out on his barbecue. People will own was not a challenge being a rock star chef, have the heat too high, for McEwan, who, after it’s not about being the it gets too much colour, working as the youngand they have raw est executive chef in hippest, coolest, baddest meat on the bone,” he Canada at the Sutton dude in the kitchen – I hate says. “If you’re doing Place Hotel, opened that you have to trim his first restaurant all that stuff. I’m a real excess fat off, don’t overNorth 44 in the early straight shooter.’ marinate in oil, cook on 1990s and has now exmedium heat with no flame panded his restaurants to – Mark McEwan to get the skin-side crisp, turn it four. over, turn the barbecue down, shut McEwan’s determination and the lid let it cook, let it roast.” fearlessness paved the path for his successful For the adventurous type, McEwan offers tips enterprise, admitting he knew early on he was on how to make a simple Italian-style sandwich destined to own his own business. using the right temperature and technique.

“It didn’t scare me in any way,” admits the “Keep your barbecue at medium-low temp, get former Second Harvest ambassador. “I don’t like your bread ready with some olive oil, a little salt, politics, excess policy. I want to make a change make your bread sandwich and use your barbeI want to make it yesterday and when you own cue like a panini press,” explains McEwan. your own ship you can do that.”

Making a full course meal on the barbecue is Unabashedly European in flavour, McEwan also something the chef recommends. Gather (the grocery store) isn’t stocked floor to ceiling some fresh local peaches, allow them to char with products. “I don’t have the massive grocery until they soften, then top with some ice cream aisles, but I don’t want them. I’ve edited down and your dessert is hot off the grill. product to the best in a fair-priced category, and “That barbecue can be used constantly. It’s a the best in a higher-priced category,” says Mcgiver of heat and if you have good kitchen skills, Ewan. “You don’t need 45 feet of dried pasta.” you’ll manage it and you can use it for more than Walking into McEwan is truly a sensory expesteak and chicken,” says McEwan. “My wife and rience. You’re greeted with the smells of freshly I do a lot of different things on the barbecue. You prepared foods, while your eyes dart to the rows have to start outside the box.” GL of colourful fruits and vegetables. There are

HONG KONG STYLE PORK RIBS Serves 4 4 racks of pork side ribs 2 cans Sapporo 1⁄2 cup light Japanese soya sauce 1⁄2 cup maple syrup 1⁄2 cup rice wine vinegar 1⁄2 cup barbecue sauce (your favourite) 2 bay leaves 1 tbsp cracked pepper 1 tbsp chopped garlic 1 tbsp sambal oelek 1⁄2 lemon sliced Salt and pepper Garnish 2 tbsp minced chives 1 cup crème fraiche 1⁄4 cup Dijon mustard Lemon juice to taste Preheat oven to 375F. Arrange ribs meaty side down in a roasting pan, preferably in a single layer. Combine all the other ingredients in a bowl, stir well and pour over ribs. Cover the pan tightly with foil and transfer into the oven.

After 45 minutes, carefully remove the foil, turn the ribs and reseal. After an hour, check on the ribs for doneness: the meat should be just beginning to pull away from the bone.

Transfer the ribs to a clean roasting pan. Strain the braising liquid into a large measuring cup.

Pour enough liquid over the ribs to submerge them completely. (Although the ribs can be finished immediately, their flavour will be better if you set them aside, covered in the braising liquid overnight for several days) Let the remaining braising liquid sit until the fat separates completely, then skim or pour off. Transfer the liquid to a saucepan and reduce by half until the liquid coats the back of a spoon.

Preheat grill on its lowest setting, brush rack with oil. Remove the ribs from the braising liquid (discarding the liquid) and transfer them to the grill, meat side down. Brush them with the reduced braising liquid, turn and brush again.

Continue turning and glazing, watching that the sugar in the sauce does not burn, until the ribs are heated through and nicely coloured.

Cut the ribs and arrange on a platter, drizzle with extra sauce, season with salt and pepper, sprinkle chives and serve with ramekins of crème fraiche combined with mustard and a few drops of lemon juice.

Opposite page: Mark McEwan at the meat counter of McEwan. Above left, fish for sale at the upscale grocery store. Above right, the well-appointed cheese counter.

Pair with a zinfandel or viognier and enjoy!

– Recipe from ‘Great Food at Home’ by Mark McEwan

GoodLifeMagazine.ca | 21

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22 | GoodLife May - June 2013 n

Bring a modern and minimalist mood to your backyard gatherings. The Hauser Furniture Tide Club Chair, visit http:// hauserstores.com to receive a quote.

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CONSUMER FEATURE: MICHAEL MEDLINE & SPORT CHEK

MICHAEL MEDLINE P R E S I D E N T, FGL SPORTS

Mount Pleasant resident and Canadian success story Michael Medline talks about working, living, and playing in the central Toronto area, and why sports is in his DNA. Michael Medline gets up in the morning every day and does what most of us dream of - he goes to work in a location he loves, doing a job he loves even more.

The President of FGL Sports is a long-time resident of the Mount Pleasant area and is also a lover of sports. As a member of the Canadian Tire corporate team, he was instrumental in the

24 | GoodLife May - June 2013 n

company’s acquisition of FGL Sports, and its flagship banner, Sport Chek.

“Back in 2001 when I first joined Canadian Tire, I thought we should buy Forzani (now FGL Sports). I thought it was a great fit for Canadian Tire. It took a while to put the two companies together, but we finally did so,” says Medline. “One of Canadian Tire’s heritage categories is sports, and so it was a natural fit for the business.We also wanted to expand into apparel and footwear, which makes up about 72 per cent of sales.”

“Sports is in our DNA. It was a perfect fit.”

Medline, a bit of a polymath with degrees in history and law, along with an MBA, is a graduate of Western, U of T, and the College of William and Mary in Virginia. After college, he practised law for a period, but found that something was lacking in his professional life.

“Although I enjoyed law, I really wanted to be part of the business world and see things through from idea to execution. I wanted to see the results,” he says. “I really like running a business because of the people I work with, and that every day I get feedback in terms of results. I am driven by two things: meeting the needs of our customers while really exciting them; and I like to win, and achieve those results. I find I relished the business world more.”

In 2011, Medline was spearheading the acquisition of FGL sports under the vision of Canadian Tire President and CEO Stephen Wetmore.

“I ended up leading the team that negotiated the deal ,” says Medline. “When we were successful, Stephen asked me if I’d lead the division. I obviously said yes, and it’s been a fantastic experience.“ “At FGL Sports, the first question we always ask ourselves is ‘Is this going to be best in class?

Best in the world?’ And we really push ourselves to do that.”

Medline, a former baseball house-league and all-star team coach in North Toronto, is an avid sports fan - especially when it comes to the Blue Jays. He also loves to play tennis in his spare time, and take advantage of the outdoors in the neighbourhood he calls home.

“I mostly have lived in this central Toronto area, and think it’s really vibrant. There aren’t too many places in the world where you can live with so many ravines and parks and be able to go outside and play with your kids – and still be downtown in a number of minutes.

“Two years ago, my wife and I were walking our dog around the block, and a large buck with a rack of antlers was just outside our house. It had come up from the ravine. I don’t know any other large metropolitan city where that can happen - it’s pretty special.“ Medline says one of the reasons that FGL Sports chose the area for its flagship Sport Chek Retail Lab is the neighbourhood’s love of activity and sport - it’s a vibrant, playful community.

“The families in the area participate in so many sports, from golf, tennis, skiing and baseball, to running, workouts, and yoga. We really wanted to cater to them and exceed their expectations, and we have done this by not only offering the best products from the best brands in the world, but also with our expert staff that serve our customers everyday”he says, adding that the store’s location and proximity are big bonuses for local athletes.

“It’s so close, I can walk up there all the time.”

Medline is proud of what FGL Sports has achieved in such a short time, and believes that the company he works for and the city he lives in have contributed greatly to his success.

“One of the best jobs you can have is being part of FGL Sports and CanadianTire. Head office is at Yonge and Eglinton, and many of our employees live in the area. It’s a great place to live and work.” n

SPORT CHEK RETAIL LAB FEATURING Through the glass doors of 2529 Yonge Street is Toronto’s first digital sports retail lab.

The first of its kind in North America, Sport Chek’s experimental concept store is changing the game when it comes to customer experience - offering a place where people can take their game to the next level through the use of innovative technology.

“People were tired of uninspired retail landscape in sports,” says Duncan Fulton, CMO of FGL Sports.

“We found that customers were looking to better themselves. We’re using digital as the central part of that experience.”

Whether you want to feel better, look better or perform better, the 12,000 square foot store caters to the tech-savvy with 140 digital Samsung screens design to get you inspired. Placed in digital wall tiles and custom built into table displays, the screens offer touch technology allowing for personalized content and greater customer interaction with brands. Monitored from the Control Room in Calgary, the screens showcase over 70 different channels of inspirational video of athletes in action, and on-demand product information.

“You can buy from a wall of shoes at any store,” says Fulton.“We’re shifting our retail experience into the realm of social media. Customers will be able to use their mobile phones to access the screens and view up-to-the-minute comments from friends

and other reviews of the shoes - something that’s never been done before.”

As a concept store, the Lab is designed to stay on the cutting edge of innovation and testing technology.

“We are pre-wired with 5.5 kilometers of fiber optic cables for technology that hasn’t been invented yet,” says Fulton.

New sophisticated technology is found in every department. Customers can customize a pair of Reebok shoes or Oakley glasses on a tablet and use the Sidas Custom Insole Station to mould ski and snowboard insoles to maximum shock absorption. Steamed baseball gloves, personalized jerseys and hats are created in store with a quick turn around time.

Most impressive is the lab’s Wintersteiger Mercury Ski Tuning Machine. One of only three in Canada, the machine tunes snowboards and skis at a professional grade while sharpened edges and perfecting the base structure on up to 30 pairs of skis per hour.

Assisting customers in elevating their game are rigorously trained customer service reps who are proven sports experts.

“We want the store to meet the level of passion Canadians have for sports,” says Fulton.

“From a customer perspective, we’ve blown them away.” n

•

Custom Jersey Kiosk

•

Wintersteiger Mercury Ski Tuning

•

Wilson Baiardo Racquet Stringer

•

Sidas Custom Insole Station

•

Motion Dynamic Gait Analysis

•

Reebok Build Your Own Shoe

•

Adidas Digital Footwear Wall

•

Nike Shoe VJ

•

Complimentary Valet Parking

•

Sam Putt Lab (Science & Motion Sports)

•

Mizuno Glove Steamer

S P O R T C H E K 2 5 2 9 Y O N G E S T. 4 1 6 - 9 3 2 - 9 6 0 4 GoodLifeMagazine.ca | 25

• PORTFOLIO •

A

rtist Lena Shugar was just a child when her family escaped war-torn Poland in 1939, fleeing to Russia and living in Norway before eventually settling in Toronto when Shugar was a pre-teen.

Yet, she can still picture the vast field full of dandelions she saw when she slipped outside while her parents weren’t looking. The family had ducked out undetected, leaving their front door unlocked so as not to leave a trace in order to board a train bound for Russia.

“I was just a small thing – the train had stopped and I managed to get out. The field was pure yellow. It’s so clear to me, even now,” says Shugar, who has called Forest Hill home for four-plus decades. “I was always very visual. I imagined things, because I didn’t have toys as a child.”

One of her earliest memories is as a five year old drawing in the blank margins of old newspapers because paper was scarce. Art provided normalcy in her ever-changing life.

Shugar fell ill with measles on that fateful train ride. Stricken with a highly contagious disease,

26 | GoodLife May - June 2013 n

BY LISA RAINFORD photography by nick perry

ARTISTprofile Lena Shugar Shugar, her brother and parents were thrown off and found themselves on the doorstep of a modest farmhouse with chickens and pigs in the yard.

“From a child’s point of view, it was heaven,” she says. “My father knocked on the door and this woman with reddish hair, her arms crossed over her chest answered. ‘Can we stay overnight?’ my father asked. She was like an angel.

We ended up staying with her, her three daughters and a son, for four years.”

Looking back, Shugar says she feels that the measles saved her life.

“They were almost like a gift from God, but the rest of our family died,” she says. “I think we were lucky; we didn’t end up in a concentration camp because of my father’s quick thinking.”

Following a four-year stint in Norway, Shugar’s

father was granted the opportunity to immigrate to Canada. She was 12 when they arrived in Toronto. Unable to speak English, Shugar took solace in her art and studied under renowned landscape artist Doris McCarthy. Shugar paints primarily acrylic and watercolour on canvas, describing her style as contemporary and impressionistic realism.

“I’m very versatile. I don’t like to stick to one style,” she says. “I like to paint what I feel in a very spontaneous nature.”

Shugar finds herself most inspired to paint in the afternoons. She works in her Forest Hill home-studio over the winter and at her Kawartha studio in the summer.

“In spite of all the hardships, (my parents) made me who I am today,” she says. “I’m grateful to my parents for being so clever and loving. I never felt like I was deprived in any way.” GL Lena Shugar will exhibit her work in a solo show at the Joseph D. Carrier Art Gallery, 901 Lawrence Ave. W., June 6 to July 8. The opening reception is Thursday, June 6, 6:30 to 9:30 p.m.

A Silver anniversary for a unique car dealership!

Volvo Villa is celebrating 25 years of selling and servicing Volvo cars in Northern Toronto. Our operations started in 1988 at 5840 Yonge Street and relocated to the current location at 212 Steeles Avenue West in 1996.

To better service the remarkable communities that surround us, Volvo Villa is expanding and moving to a new facility next month. The new facility is next-door to our current location at 220 Steeles Avenue West and will feature the latest Volvo appointments, a spacious showroom and customer lounge, and a state-of-the-art service department.

Volvo Villa is the largest Volvo Car Retailer in Eastern Canada. This allows us to carry the largest selection of new and pre-owned Volvo vehicles and offer the most comprehensive line of services for your automotive needs. For example, Volvo Villa is able to offer a myriad of products and services from sales, leasing, car-care products and maintenance plans. If that wasn’t impressive enough, our sales record is unmatched and our customer satisfaction index is a steady 99%.

For over 80 years, Volvo has made a commitment to safety innovations – this commitment and the spirit of innovation carry on at Volvo Villa.

Our team of factory-trained technicians, service advisors and sales consultants, who together possess over 150 years of experience with Volvo, relentlessly deliver on this commitment and represent these values everyday.

We would like to express our sincere appreciation and extend a warm thank you, to all of our loyal clients over the past 25 years! We invite you to enjoy the hospitality of our new customer lounge and share a warm beverage with us. We hope to see you soon.

Sincerely,

Don Robidas General Manager Volvo Villa

Lena Sugar’s paintings, from top: In the Heat of the Summer; Sand Earth Dunes; Poppies. To view more of her work, visit www.lenashugar.com

VOLVO VILLA 212 Steeles Avenue West 905-886-8800 www.volvovilla.com

GoodLifeMagazine.ca | 27

• drinks •

Winter has been long…

Start thinking of AMAZING weather with these tasty drinks

PIRATE-TAIL

LONG ISLAND FOX

Captain Morgan Spiced with maple syrup and Rickard’s Dark, finished with cracked black pepper.

Fill a highball with ice. Add 1 oz. Captain Morgan Spiced, ½ oz. maple syrup. Top with Rickard’s Dark. Add grind of black pepper.

Captain Morgan Spiced rum with lime, Coors Light and Coke.

To a highball glass filled with ice, add ½ oz.

Captain Morgan Spiced, 2 oz. sour mix, 2 oz. Coors Light and 2 oz. coke.

Garnish with lime.

67 PASSION Molson Canadian 67 topped with fresh mint, lime and passionfruit juice, garnished with a mint sprig.

To a cocktail shaker filled with ice add 10 mint leaves, 1 oz. lime juice and 2 oz. passionfruit juice, shake and strain into a rocks glass over ice. Top with 3 oz. MC67 and garnish with a mint sprig.

SUBLIME SHANDY Molson 67 Sublime with elderflower cordial and pink lemonade, garnished with fresh raspberries.

Fill a highball glass with ice. Add ½ oz. elderflower cordial and 2 oz. pink lemonade. Top with MC67 Sublime and garnish with fresh raspberries.

SUBLIME SOUR Molson Canadian 67 Sublime with crushed berries and vanilla syrup, garnished with a blackberry.

To a highball glass add ¼ cup mixed berries, ½ oz. vanilla syrup, muddle, add ice and top with MC67 Sublime. Garnish with a blackberry.

Drink recipes courtesy of the Martini Club

28 | GoodLife May - June 2013 n

CONSUMER FEATURE

AGA MARVEL TOTAL CONTROL COOKER: A NEW TWIST ON AN OLD CLASSIC

Photo courtesy of AGA Marvel

BY JENNIFER ROMANO

As a recent first-time homeowner and self-proclaimed foodie, I often fantasize about my dream kitchen.

Recently, I was introduced to the AGA Marvel Total Control cooker. Serving delicious home cooked meals to British families since the early 1930s, the AGA MarvelTotal Control cooker’s timeless design is making its way into Toronto kitchens – and subsequently, my dreams.

As the story goes, in 1922, British Nobel prize winner Dr. Gustaf Dalen sought to invent a simpler, more efficient cooker for his wife. The result was the

AGA, easy to use, capable of multiple culinary techniques with guaranteed results.

Today, the AGA is more than a cooker, it’s a way of life. The classic design stays true to its roots and now features modern digital technology, giving you complete control over your meal. With three radiant, “kind-to-food heat” cast-iron ovens and two hotplates, it gives you ten delicious ways to cook gently with one range. Each oven has its own heat source allowing for better heat distribution and consistent temperatures - no more adjusting knobs or serving over-cooked meals.

You don’t need to be a master chef to cook a multi-course meal. The broiling plate, simmering plate, roasting oven, baking oven and slow cook oven give you the ability to bake, roast, broil, simmer and warm all at the same time, without fuss.

An updated take on the age old ‘set it and forget it’ approach, the AGA Total Control’s remote control handset allows you to program the cast-iron ovens to come on automatically, from where ever you are.

Pre-heat the oven for breakfast or arrive home from work to a cooked meal. It changes the way we cook,

making family meals an everyday joy.

At first glance, the ovens look small in size, but don’t judge an oven by its door – with its deep compartments and removable racks, the AGA Total Control can easily fit a 28 lb. turkey. Dishes are moist and flavourful, thanks to the cast iron, which locks in the moisture, flavour and texture. The radiant heat allows for an evenly cooked dish – without drying it out.

A luxury product, the AGATotal Control is the preferred oven of noted celebrity chefs like Jamie Oliver and icons like Madonna. Unlike other cooker’s on the market, the AGA Total Control timeless design becomes the centerpiece of any kitchen. With its classic design and hallmark polished stainless steel spiral handles it’s recognized by anyone who knows European cooking. It comes in six standard and four signature colours to match your kitchen décor.

A heritage piece to design your kitchen around, the AGA Total Control puts the joy back in cooking while adding character and luxury to dream kitchens everywhere.

For more information visit www.agamarvel.com

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www.MysteriouslyYours.com GoodLifeMagazine.ca | 29

• WINE •

California quenchers

A

huge parade of new wines were unveiled recently at the LCBO’s Vintages stores. We’ve tasted through more than 100 of them to bring you our Top Five choices.

Three are outstanding whites, beBY GORD STIMMELL cause I am trying to blot out endless winter by thinking spring patio.

Two are first-class reds. Also featured in this Vintages outpouring are 18 stellar California wines, many at soaring prices.

These sunshine wines were part of a big promotion leading up to the hugely popular California Wine Fair at the Fairmont Royal York on April 8, which is always a tastebud-expanding experience.

1

2

The Mondavi Reserve Cab 2008 (#670463) is on tap at $144.95. It’s a big suffusive red but is overpriced for a wine I rate only a 91 score. Same with Inglenook Rubicon (#703967, $239.95) which I only rated 89+ with its underlying lack of depth.

If you’ve got the moolah, the Shafer 2009 Relentless (#247718, $82.95, 94) is to die for with its hedonistic velvet cassis tones, a flawless syrah-petit sirah blend that’s endlessly seductive.

And zinfandel, California’s signature grape, is Inglenook Edizione Pennino 2009 (#136374, $54.95, 92) a very mellow, plummy coconut-infused red that’s on a real power trip.

3

Creekside 2010 Laura’s White $18.95 (Niagara)

Muga Barrel Fermented 2011 White Rioja $15.95 (Spain)

Peter Zemmer 2011 Pinot Grigio $15.95 (Italy)

This delicious assemblage of chard, chard musque, pinot gris, muscat, gewurz, viognier and sauvignon blanc grapes delivers floral musk, peach, apple and pear with grapefruit on the finish.

Mainly viura, with 10-percent malvasia grapes, this gorgeous tasting white has hints of pear blossoms, with oak spice, butter and coconut aromas and flavours, and vervy acidity. Outstanding.

LCBO #121764

4

5

Rockway Glen Vineyards Small Lot Reserve 2010 Red Assemblage $16.95 (Niagara)

Anvers Brabo 2010 Cabernet Sauvignon/Shiraz $19.95 (Australia)

The northern Alto Adige region is almost Bavarian and its Alpine climate dishes up zesty whites.

This grigio parades spiced pear and vibrant floral peach aromas and flavours.

Winemaker David Stasiuk has revolutionized the wines of this golf course and winery. Rich vanilla, blackberry, plum, cedar and mocha harmonize stylishly in this red blend.

There’s real depth of flavour here, with blackberry and cedar aromas.

Flavours strut rich black cherry and vanilla bean nuances. Tannins are still tight, so aerate or decant.

LCBO #958736

LCBO #95802

LCBO #321893

LCBO #311654

Food suggestion: spicy szechuan shrimp

Food suggestion: Spanish seafood paella

Food suggestion: Peachglazed grilled chicken

Food suggestion: Marinaded lamb chops

Food suggestion: Thick steaks and mushrooms

Rating: 90

Rating: 91

Rating: 90

Rating: 90

Rating: 90

30 | GoodLife May - June 2013 n

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416-425-6062 GoodLifeMagazine.ca | 31

• business •

roll out the BY justin skinner photography by nick perry

F

rom its standard brands such as Amsterdam Natural Blonde, Big Wheel Amber Ale and Boneshaker IPA to a revolving contingent of seasonal and a specialty beers, Toronto’s oldest brewery is always brewing up something at its new Leaside home.

Amsterdam Brewery is now delving into the growing world of barrel beers, aging some of its brews in casks brought in from Niagara region wineries, imparting unique flavours.

Whereas many breweries age beer in bourbon and whiskey barrels, Amsterdam’s wine barrel-

32 | GoodLife May - June 2013 n

Barrel

Amsterdam Brewery moved operations to Leaside where Toronto’s oldest brewery is trying something new: aging its beer in wine barrels

ing brings about very different results.

“It makes for much more elegant beers with a much more complex and deeper flavour profile,” said Amsterdam Brewery head brewer Iain McOustra.

“The process uses wild yeast and bacteria and it sours the beer so it’s very different than your traditional beers.”

Beer is aged anywhere from two months to three years. While Amsterdam currently has anywhere from 65 to 70 barrels in use at a time, each of which can hold 220 litres, the brewery

has plans to bump that up to 100 barrels by the end of the year.

That will still mean each batch is small and impossible to replicate perfectly due to the variability of wine.

Amsterdam is constantly testing new combinations, both in the barrels and through its more traditional brewing methods. And of course keeping food combinations in mind, as pairing food with beer is fast gaining the cachet that pairing food with wine has enjoyed for decades.

“Some of the flavours these barrels impart >>

• �������� •

Left, Amsterdam Brewery head brewer Iain McOustra. Top, beer vats at the new Leaside facility. Above, kegs of beer. Opposite page, wine casks are used to age beer, giving it a unique flavour. >> work well with Belgian beers, which makes a lightly sour beer that works well with salad or seafood,” McOustra said.

“A beer with more of a dark, roasty background works better with dense, dark food like a well-charred steak or flourless chocolate cake. A sour imperial stout goes great with dessert.”

Of course, even the microbrewery’s more conventional beer offerings’ distinctive flavours make them ideal for pairing with specific food.

The hoppy Boneshaker works well to cut spice in curries or Mexican food, while the (416) Wheat is ideal for lighter fare and Big Wheel goes well with burgers.

Amsterdam’s ever-changing selection of adventure brews sees new flavours constantly being introduced for a limited time.

“We have really limited amounts of our adventure brews, in some cases as few as 100 bottles,” said Amsterdam’s Adam Bobawsky.

“With some, it’s the nature of the beer that makes it so we can’t produce more and some of the barrel-aged beers take a long time.”

Many breweries age beer in bourbon and whiskey barrels.

Amsterdam’s wine barreling brings about very different results.

The Amsterdam Brewing Company’s roots were planted in the mid-1980s when changes in the Ontario Legislature made it legal for brew pubs to brew their own beer. Restaurateur Roel Bramer decided to start a brew pub on the site of an old tire retreading factory on John Street in 1986.

That pub was the first of its kind in Toronto and was followed with another Amsterdam location on King Street in 1988.

“In 1994, (Bramer) closed the John Street location and that year started focusing more on brewing, and the Amsterdam Brewing Company was born,” Bobawsky said.

Amsterdam moved to the Leaside area from its former home on lower Bathurst Street last fall and opened its doors to the public shortly thereafter, offering tours to show beer aficionados the ins and outs of brewing and offering up samples of some of the microbrewery’s fare.

“We needed to expand and this was a perfect location,” Bobawsky said.

“It gives us more room for our brew house and for storing beer, and we were able to bring in a couple more tanks.”

While the brewery has expanded its operations, its beers remain a rarity outside the GTA, with limited availability in Ottawa, Peterborough, London and Windsor.

Its recently released Market Pale Ale – a dryhopped pale ale – was available only in growlers (glass or ceramic jug), at the brewery’s Leaside location and on tap at a few select locations. GL GoodLifeMagazine.ca | 33

• AT HOME •

clean lines, open concept, modern design define glencairn home. and the homeowner says it’s easy to maintain a clutter-free life.

BY daniela piteo photography by dan pearce

T

he streetscape on Glencairn Avenue in Lawrence Park features stately homes in varying traditional styles, but one home, sleek and dignified, boldly embraces modern architecture in a classic setting. nkA, a Torontobased architecture and design firm, brought its vision of modern living to the street.

The firm was founded by architects Nelson Kwong and Neal Prabhu in 2008 after they had worked for larger, industrial firms. It was a coincidence that Prabhu and Kwong were contracted to build the house on Glencairn Avenue.

“I was working on a redesign project in the Annex when I noticed a house that Neal and Nelson were working on,” says the owner of the home.

She had purchased a heritage home in Toronto’s Annex neighborhood and began working on gutting and updating the home’s interior.

Around the corner, a compelling home with clean, modern lines, a style the homeowner and her husband hoped to adopt in their own home, caught her eye.

“We’ve always wanted to build a modern house,” she says. “We started working with them (Prabhu and Kwong) and we found this land and it was perfect.”

The house, at approximately 4,600 square feet, offers ample living space and appears to be larger than its actual generous size. “We didn’t want a big house, we wanted an interesting house,” she says. “We wanted to be connected to the outside.”

The home exudes a spacious feel beyond the actual square footage largely because of the various elements of design and custom-made finishes.

“It’s just the volume of space, it’s really lofty, and it’s the views and openness. You don’t feel contained,” says Kwong. He adds that the floorto-ceiling doors and windows also add to the significant feeling of space in the home.

One of the more interesting design features of the house, which also lends to its loftiness, >>

34 | GoodLife May - June 2013 n

• AT HOME •

‘With modern architecture there isn’t room for mistakes...

Everything in this house had to be aligned straight through. There is nowhere to hide anything.’

– Neal Prabhu >> is the unnoticed presence of a load-bearing wall. The home was constructed in a manner that delegated the majority of the support from the roof structure downward, giving way to a spacious main level floor plan. Such an architectural design element is one of the many challenges that must be addressed in the detailed and lengthy planning stage of such a house. “It’s a 12- to 14-month process to build this style of home,” says Kwong.

Prabhu adds all the work must be done in advance as there is no margin for error in such a project.

“With modern architecture there isn’t room for mistakes. In traditional houses you can hide things behind baseboards and crown moldings. Everything in this house had to be aligned straight through. There is nowhere to hide anything,” says Prabhu. “Extra time is taken to make sure we co-ordinate everything properly.”

Kwong says it’s a different type of building and design process. “There is a lot more preci-

Architects Nelson Kwong (left) and Neal Prabhu (right) of nkA with the homeowner.

sion and co-ordination in a modern home, but in a traditional home it’s very linear. But with a modern home, because of the detailing, the sequence isn’t quite as linear. Sometimes you have to bring in tradesmen a few times to make adjustments and there is a lot more pre-planning involved because you can’t hide mistakes. You really need to think everything through.”

Modern homes tend to lend the idea that simplicity in design implies an uncomplicated

construction process.

“I think people might think a modern home might be easier to (build) but it’s not. When you come into a traditional home you focus on the crown moldings and all the trims. Here you just see straight lines,” the homeowner says.

Kwong and Prabhu, who turn down traditional design opportunities and focus on this niche market, note that homes like this one tend to be tailor made. >> GoodLifeMagazine.ca | 35

• AT HOME •

Photos this page by James J. Burry

Above, a street view of the open concept home. Below, the front entrance. >> “The design and the pre-planning isn’t a couple of months, but rather a year, and it involves building scale models and visual renderings.

There are opportunities to adjust things, but by the time we go to construction, the fundamental experience of the home doesn’t change,” Kwong says.

Another misconception of modern design is the impression that the home is cold and austere, but the work on the Glencairn house is anything but severe.

“Our mandate was we wanted to live inside and out, we wanted to utilize the light,” the homeowner says. “They came up with concepts so quickly.”

The entire house, with its custom-made windows, invites the outdoors into the interior of the home; each room soaks up natural light. The serene views of trees dominate the rooms. “Every vantage point from this house is interesting,” she says.

A large part of modern design focuses on the

36 | GoodLife May - June 2013 n

‘There is a connectedness you get from this type of home, where you can look over the railing and see your children downstairs. You can’t get that in a traditional home.’

– Nelson Kwong feel of a room or home, they’re not just built from a catalogue of blueprints. It is often about interpreting and reconciling the quality of space and location to fit with the feeling desired from each individual homeowner.

Modern architecture, characterized by the absence of decoration and its simplicity in form, found its beginnings in Europe.

“It evolved from the early modernist movement in the 1900s in Europe. There was Bauhaus and the Industrial Revolution – it came from that point and evolved from there,” Prabhu said.

Its lack of ornamentation and detail is usually specific to a function or a need, Kwong says, >>

• AT HOME •

‘There is a connectedness you get from this type of home, where you can look over the railing and see your children downstairs. You can’t get that in a traditional home.’

– Nelson Kwong also noting people interested in modern design tend to be specific about their needs and interests.

Clientele tend to be empty nesters who are on their second or third home, they’ve travelled the world and collected many experiences. They know what they want, says Kwong.

“All of the houses we’ve done, the owners have come from traditional homes.”

It is clear the family has a well-curated collection of pictures and other decorative pieces that fill, but don’t overwhelm, the home. A painting on the living room wall, in soft tones of brown, beige and black, reveal several brush strokes in red, allowing the colour to gently add warmth.

Another space, a wall lined with sleek wood shelves, features a beautiful lacquered green bowl that adds a pop of colour to the open kitchen and family room without ever flooding the room with bright colour.

“I think this is a timeless home,” the homeowner says. “The clean use of all the natural materials will help it age well.”

Prabhu agrees. “I think the natural palette will also help. I think the decisions that were made in this house weren’t made because we wanted to build a modern house, but they were responses to the homeowners requirements.”

“There is a connectedness you get from this type of home, where you can look over the railing and see your children downstairs. You can’t get that in a traditional home,” Kwong says.

The open concept also helps reduce clutter, according to the homeowner. “This is not a cluttered home. I find it easier to keep it clean and tidy. I find as people get a bit older, they want less clutter and modern architecture is clean and open.”

An outstanding and important feature of the house, one that allows for uninterrupted sightlines, is the ample storage. Nearly all the rooms feature polished wood cabinetry that complement the straight lines of the home.

“You can still have a modern home that reflect the values of comfort and domesticity,” Kwong says. GL >>

Photo above by James J. Burry

Above, a view of the back of the house shows the many windows that let in the light. At right, the open staircase. Below, architects Neal Prabhu (left) and Nelson Kwong.

GoodLifeMagazine.ca | 37

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• CALENDAR •

may

& june

what’s happening in the communities of Forest hill, leaside, rosedale and lawrence park May 1 to 31 The Magnificent World of the Spider Web Northern District Library, 40 Orchard View Blvd.

Website: www.torontopubliclibrary.ca Call: 416-393-7610 This exhibit explores the intricate world of the spider web in an art exhibit by Kye Marshall.

May 11 and 12 Rosedale Art Fair Time: Saturday 11 a.m. to 6 p.m.; Sunday noon to 5 p.m.

View the works of 50 emerging multi-disciplinary artists whose works have been curated and are affordable, shown at partcipating restaurants and merchants along Yonge Street from Crescent Road to Woodlawn Avenue. Outdoor fair at Scrivener Square.

May 14 Appletree in the Village June Rowlands Park, Davisville/ Mount Pleasant on the west side of the park Time: 3 to 7 p.m. every Tuesday starting May 14 to Oct. 8 By supporting rural farmers, local producers and artisans, AppleTree promotes the fresh food movement in a fast-paced city.

One of Kye Marshall’s works.

May 5 Schubert’s Mass in E-flat Major Christ Church Deer Park, 1570 Yonge St. Time: 4 to 6 p.m.

Tickets: $25 to $30 Website: www.torontoclassicalsingers.ca Email: tickets@torontoclassicalsingers.ca Call: 416-443-1490

May 9 Prints and Drawing: AGO with David Keenleyside Deer Park Library, 40 St. Clair Ave. E. Time: 2 to 3:30 p.m.

Website: www.torontopubliclibrary.ca Call: 416-393-7657 Join David Keenleyside from the Prints and Drawing Study Centre of the Art Gallery of Ontario as he looks at the founding, the collectors and the collection (with slides).

May 16 Appletree Uptown At the corner of Yonge and Montgomery on the west side of Yonge Time: 3 to 7 p.m. every Thursday starting May 16 to Oct. 10

May 14 Music for China Koerner Hall, 273 Bloor St. W. Time: 7:30 p.m.

Tickets: Starting at $20 Website: www.performance. rcmusic.ca Email: tickets@rcmusic.ca Call: 416-408-0208 Pre-concert chat at 7 p.m.

May 15 Toronto Mendelssohn Choir presents Missa Solemnis Koerner Hall, 273 Bloor St. W. Time: 7:30 p.m.

Tickets: Starting at $25 Website: www.performance. rcmusic.ca Email: tickets@rcmusic.ca Call: 416-408-0208 The full Toronto Mendelssohn Choir and Festival Orchestra will fill the hall with the glorious music of Beethoven’s symphonic mass.

Photo by Dan Pearce

Ontario College of Art and Design student Treva Michelle shows her work that will be displayed at the Mephisto shoe store, 1177 Yonge St., during the Rosedale Art Fair May 11 and 12.

Continues to May 18 I Thought There Were Limits Justina M. Barnicke Gallery, Hart House, University of Toronto, 7 Hart House Circle Website: http://harthouse.ca Call: 416-978-8398 2013 Curatorial Studies Thesis Exhibition, with works by Karen Henderson, Yam Lau, Gordon Lebredt, Kika Thorne and Josh Thorpe.

May 28 (opening) Cats Panasonic Theatre, 651 Yonge St. Tickets: Starting at $59.75 Website: www.mirvish.com Email: info@mirvish.com Call: 416-872-1212 For the first time in over 25 years, an all-Canadian cast graces the Toronto stage with Andrew Lloyd Webber’s musical masterpiece.

May 30 to June 2 Tafelmusik presents Chopin and Beethoven Koerner Hall, 273 Bloor St. W. Time: 8 p.m.

Tickets: Starting at $45 Website: www.performance.rcmusic.ca/event/jan-lisiecki Email: tickets@rcmusic.ca; https:// tickets.rcmusic.ca/public/hall. asp?event=824 Call: 416-408-0208 Featuring Tafelmusik and Canadian superstar pianist Janina Fialkowska.

June 2 Viva Youth Singers of Toronto Trinity-St. Paul’s United Church, 427 Bloor St. W. Website: www.vivayouthsingers. com/ Email: info@vivayouthsingers.com Call: 416-788-VIVA (8482)

June 6 Yorkville Art Walk Hazelton Lanes Mall, 87 Avenue Rd. Time: 6 p.m.

Website: www.yorkvillenews.ca Call: 647-588-1144 Yorkville Art Walks are held on the first Thursday of each month, except January, and are organized

by Artsgroup.

June 7 NFB Films Leaside Library, Community Room, 165 McRae Dr. TIME: 2 to 3:30 p.m.

Website: www.torontopubliclibrary.ca Call: 416-396-3835 Two screenings from the National Film Board of Canada. ‘Paula’: Inspired by a real-life news item, this animated short paints a portrait of interactions between young families and prostitutes in a working-class neighbourhood. ‘Who Cares’: About the gritty and dangerous world of Edmonton’s sextrade workers. Drop in. >>

GoodLifeMagazine.ca | 41

• CALENDAR •

may

& june

what’s happening in the communities of Forest hill, leaside, rosedale and lawrence park >> June 8 Village Day and Sidewalk Sale Time: 10 a.m. to 5 p.m.

Yonge Street from Lawrence Avenue to Yonge Boulevard Website: www.yongelawrencevillage-bia.com/ A village-long sidewalk sale, entertainment, kids’ zones play areas, animated characters, clowns and treats for the entire family. This is a free event presented by the Yonge Lawrence Village BIAs.

June 10 Dennis Lehane Panasonic Theatre, 651 Yonge St. Time: 8 p.m.

Tickets: $55 and $65 Website: www.mirvish.com Email: info@mirvish.com Call: 416-872-1212

Take a “Walk on the Dark Side” with author Dennis Lehane. Three of his novels – Mystic River, Gone, Baby, Gone, and Shutter Island – have been adapted into films.

Lehane will talk about his writing experiences and offer insights into the creation of his books.

June 11 Mesopotamia ROM Exhibition Deer Park Library, 40 St. Clair Ave. E. Time: 6:30 to 8 p.m.

Website: www.torontopubliclibrary.ca Call: 416-393-7657 Join Dr. Clemens Reichel, curator of the ROM exhibition, The Wonders of Ancient Mesopotamia, as he discusses 3,000 years of the legacy of Mesopotamia, its his-

out

tory and achievements. A ticketed event (70 tickets will be handed out at 6 p.m.)

Continues to June 22 War Stories: Toronto and the War of 1812-1814 Toronto Reference Library, 789 Yonge St. Website: www.torontopubliclibrary.ca An exhibition of original letters, maps, art and books from the library’s special collections.

June 25 Nikki Yanovsky Koerner Hall, 273 Bloor St. W. Time: 8 p.m.

Tickets: Starting at $48 Website: www.performance.rcmu-

sic.ca/event/jan-lisiecki Email: tickets@rcmusic.ca; https:// tickets.rcmusic.ca/public/hall. asp?event=824 Call: 416-408-0208 The young vocalist is presented by the TD Toronto Jazz Festival.

Yanofsky has been nominated for two Juno Awards and sang on the world stage with ‘I Believe’ at the 2010 Vancouver Winter Olympics.

Continues to June 27 Lunchtime Chamber Music Christ Church Deer Park, 1570 Yonge St. Time: 12:10 to 12:50 p.m.

Website: www.9sparrowsarts.org Email: 9sparrows.arts@gmail.com Call: 416-241-1298 Bring your lunch and enjoy. Free; donations welcome

& about

Toronto has plenty of events, destinations and attractions; here is a sampling of what’s on around town Scotiabank CONTACT Photography Festival More than 1,500 Canadian and international artists and photographers exhibit at more than 175 venues throughout the GTA. May 1 to 31 in multiple locations.

Visit www.scotiabankcontactphoto.com

Richard Hamilton: Cut, Paste, Print Richard Hamilton (1922 to 2011) was a leading proponent of pop art in Britain. The exhibition features six major prints dating from 1966 to 1972. General admission costs apply.

Continues to June 9 at the Art Gallery of Ontario, 317 Dundas St. W. Visit www.ago.net/richard-hamiltoncut-paste-print

In Vino Veritas A satirical exploration of the cruel, poignant and hilarious twists of fate that haunt the denizens of a small Toronto pub. Presented monthly by Pubcrawl Theatre.

(This is the final date of the season.) Tickets $20 at the door, and 42 | GoodLife May - June 2013 n

seating is limited.

May 17, 7 p.m. at The Wellesley Fox & Fiddle, 27 Wellesley St. E. Call 416-703-2773, ext. 202

Artfest Toronto A celebration of artists and artisans from across Canada. This juried outdoor show will feature 85 artists at the Distillery Historic District. Come stroll the cobblestone lanes and explore the beauty of the district. Offerings include pottery, glass, jewelry, artisan clothing, paintings, photographs, wood products, gourmet foods, live music and more.

May 18 to 20 at The Distillery Historic District, 55 Mill St. Visit www.artfestontario.com

Jewish Music Week in Toronto A festival of concerts, recitals and musical events throughout the GTA. May 19 to 26 at various venues.

Visit www.jewishmusicweek.com

Doors Open Toronto Explore Toronto’s buildings and

discover the story behind every door. More than 135 buildings of architectural, historic, cultural and social significance open their doors to the public. Visitors are invited into properties that are either not usually open to the public, or would normally charge an entrance fee.

May 25 and 26 at venues across the city.

Visit www.toronto.ca/doorsopen/2013 for a list of venues.

World Stage 2013 Visit Harbourfront Centre and take in productions and artists from Canada, Germany, Côte d’Ivoire, Brazil, Australia, China, Norway, Belgium, Portugal and the Netherlands, offering visions both thoughtful and whimsical, boisterous and serene, chilling and fearless. In other words, our human experience. Tickets $15 to $50.

Continues to May 26 at Harbourfront Centre, 235 Queens Quay W. Visit www.harbourfrontcentre.com/ worldstage

West Side Story with Orchestra The Toronto Symphony Orchestra plays Leonard Bernstein’s score live while the re-mastered film is shown in hi-def on the big screen with the original vocals and dialogue intact.

May 28 and 29 at Roy Thomson Hall, 60 Simcoe St. Visit www.tso.ca

TD Toronto Jazz Festival Uniting half a million fans at more than 60 locations across the city, the festival is the ultimate destination for music lovers.

June 20 to 29 in multiple locations.

Visit www.torontojazz.com

Stanley’s Game Seven The 3-D film is a mix of hockey action teamed with computergenerated animation and archival footage from some of the most renowned moments in Stanley Cup history. Admission costs apply.

Continues until Dec. 31 at The Hockey Hall of Fame, 30 Yonge St. Visit www.hhof.com

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• GETAWAYS •

splendour

Boardwalks connect the units and the main lodge in the Tinga resorts.

TAKE A WALK ON THE WILD SIDE AND CONNECT WITH NATURE AS WE TREK THROUGH KRUGER NATIONAL PARK IN SOUTH AFRICA. GET CLOSE TO ELUSIVE PREDATORS AND BIG GAME IN THE UNTAMED LANDSCAPE

GoodLifeMagazine.ca | 45

• GETAWAYS •

An elephant forages in the multicoloured underbrush.

A

n African safari: The words evoke images of wide-open plains, incredible sunsets and the roar of lions. Whether it’s the wildebeest migration on the Serengeti or the unique ecosystems of the Ngorongoro Crater in Tanzania, Africa provides many safari destinations from which to choose.

For those who have an opportunity to visit South Africa, Kruger National Park is one of the continent’s crown jewels. Covering an area of almost 20,000 square kilometres, Kruger National Park is a wilderness area of massive proportions. Within its borders you will meet some of the friendliest people and experience wild, open spaces that have disappeared from most of the planet.

The park exposes visitors to a wide diversity of landscapes and abundant wildlife including 147 mammal, 336 tree, 49 fish, 34 amphibian, 114 reptile and 507 bird species.

Kruger is an amazing natural resource and provides a unique safari experience.

46 | GoodLife May - June 2013 n

The guides have intimate knowledge of the land and the creatures that inhabit it, and will deliver experiences that will last a lifetime.

For travellers looking for an exclusive safari experience, Kruger’s private game lodges give you access to luxurious accommodations, five-star dining, personalized tours and high levels of service.

As most private game lodges operate within their own privately held land concessions connected to the park, they are able to take their guests off-road and onto a private network of trails. Their experienced guides have intimate knowledge of the land and the creatures that inhabit it, and will deliver experiences that will last a lifetime.

Some of my best safari experiences have been with Tinga Lodge. Tinga is a 5,000-hectare private concession in an area that offers abundant game

viewing and boasts the highest leopard density in Africa. It is also home to a large population of the endangered black rhino, sees regular lion activity and is the nesting site of the rare southern ground hornbill. The concession has almost 30 kilometres of frontage on the perennial Sabie river and two lodges, Tinga Legends and Tinga Narina, provide river-front views.

During a recent visit to South Africa, I treated myself to a short stay at Tinga. The friendly staff greeted me with a warm towel to clear the dust from my day on the road and were quick to offer a drink while I got settled.

My well-appointed suite was one of the nine private suites in each of the two lodges. The units are spaced a few hundred metres apart, providing privacy and a feeling of seclusion. The rooms include a large, open sitting area just off the bedroom that opens onto a private deck with lounge chairs and a plunge pool, all overlooking the river. The spa-like bathrooms contain a shower, soaker tub and >>

• getaways •

Clockwise from top left: It takes a lot of effort for giraffes to get down to drink, and leaves them exposed and vulnerable; a cheetah rests in the early morning sunshine; a lioness surveys the savannah in the late afternoon sun; the stripes on the zebra makes it difficult for predators to distinguish individual animals; a white rhinoceros grazes the South African grasslands.

access to an outdoor shower.

My meals were enjoyed on the common deck overlooking the river, where the bar, lounge and other facilities give you a place to relax during the heat of the day when you’re not out on safari. An elevated boardwalk through the brush connects the units and the main lodge.

As the lodge is unfenced in the middle of the park, the staff escorted me to and from my room in the mornings and evenings. It seems wildlife use the walkways, and more than one guest has seen wild residents closer than they would like.

The reason I was in South Africa was to experience the wildlife, and Tinga delivered an amazing experience.

>>

A giant kingfisher surveys the river from its perch on a dead tree on the Sabie River.

Early in the morning and late in the afternoon I was taken in an open safari vehicle around Tinga.

The guides took me along narrow trails through the bush. We tracked a leopard by its prints and spent hours with a pride of lions.

One trip included a stop in an open area to do a walk in the bush where we got close to elephants, and all trips included refreshments. In the evenings, guides found us scenic locations to experience the spectacular African sunsets.

There is nothing quite like spending time in the African bush. Time slows down and you make a connection with this place.

There are few experiences that can match sitting around a fire in the African bush, listening to >> GoodLifeMagazine.ca | 47

• GETAWAYS • >> the sound of it coming to life, with the cosmos displayed above you. It’s an experience everyone should be fortunate enough to have. GL

When to go My favourite time of the year is late August or early September, at the end of winter. At this time of the year, the grasses die off and the trees and bushes lose their density, making game viewing much easier. Because of the reduction in water, game migrates to available sources, providing great opportunities for spotting wildlife.

how to get there Getting to South Africa requires connecting through a major European centre. You will arrive in South Africa at O.R. Tambo International Airport (JNB) in Johannesburg. Kruger National Park is in the northeast of the country, about a five-hour drive through the beautiful and varied landscapes of the South African countryside.

If you prefer to fly, it’s a short connection to the Kruger/Mpumalanga International Airport (KMIA), about an hour drive from the park.

learn more Kruger National Park

www.sanparks.org/parks/kruger

Tinga Lodge www.tinga.co.za Warren Cartwright is a nature and landscape photographer living in Vancouver. The lessons learned from his numerous trips to South Africa are captured in the e-book Self-guided Safaris in Kruger National Park (www. selfdrivekruger.com).

48 | GoodLife May - June 2013 n

Canopy beds are set in front of panoramic windows overlooking the private deck and surrounding bush at the Tinga Lodge.

Below left, the main deck where meals are served overlooks the river. Below right, each unit comes with its own private deck with plunge pool overlooking the river.

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Oopened in Leaside in April, FitWall offers workouts to music provided by a DJ. 50 | GoodLife May - June 2013 n

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Never Compromise!

The warm weather is approaching and soon homeowners will begin making their spring to-do lists. Anything from planting a new shrub to painting the exterior of your home may be on the list. It might become overwhelming; however, there are some projects where the preparation should never be compromised. Exterior painting is such a project. Each step is important to ensure the longevity of your finish, from the preparation of the surface to the last finish coat.

Whether you decide to paint your window trim, stucco, deck or just the front door, following these steps can ensure you will end up with a long-lasting, professional finish.

1. Power wash (if possible) or manually clean all areas prior to priming and painting. This step is very important, as it will ensure you have proper adhesive of any fillers, primers and paint finishes.

2. Since water and frost are the biggest enemies to exterior paint, you must be sure to fill in all gaps, cracks and holes with the proper fillers. If this step is missed, water will penetrate and can cause serious damage to not only the paint finish but also the interior of the structure.

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3. Ensure all surfaces are thoroughly dried prior to each coat of primer, paint or stain application. Pay close attention to the wood surfaces. If the wood is wet, whether by rain, mist or humidity, your paint finish may peel or blister.

4. Sand all glossyand/or rough surfaces after you have filled in all gaps, cracks and holes.

5. To repair any serious wood problems, use two-part epoxy fillers. Caulking is equally important because this ensures water will not penetrate the painted surfaces. Using a siliconized, paintable caulking will prevent future damage.

6. Priming is a very important step. Besure to apply two coats of primer to all weathered areas and always sand between coats. If you are painting over wood knots, old paint or dark stains, use a stain-blocking primer. Note: different surfaces require different primers.

7. The finish coats, apply a minimum of two coats, allowing each coat to dry prior to the next. Never paint in direct sun exposure, as doing so causes the paint to dry too quickly and may not bond properly. NEVER paint when it is too humid; products do not cure properly when there is too much humidity.

Make sure to read the manufacturer's instructions and recommendations.

By not compromising on the above steps, you will end up with an exterior that you can be proud of and enjoy for years to come.

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GoodLifeMagazine.ca | 51

• EDUCATION •

BISHOP STRACHAN SCHOOL Canada’s oldest day and boarding school for girls, A tradition in forest hill since 1867

‘We are combining how girls learn and education in the 21st century to create a culture of powerful learning.’

– Deryn Lavell, Head of School BY daniela piteo photography by nick perry Top, a photo of the school taken circa 1926.

Left top, a stairwell at the Lonsdale Road girls’ school. Bottom left, the school’s student centre. At right, top, the art room in a photo dated 1918, and below the same room in a photo taken in April. Opposite page at top, Head of School Deryn Lavall; at bottom, the chapel at the school, based in the Anglican tradition, which is a multicultural and multi-faith institution.

52 | GoodLife May - June 2013 n

• EDUCATION •

I

n 1867, when the doors first opened at Bishop Strachan School, the girls who passed the threshold were promised an education that was progressive, unique and principled in equality.

Bishop Strachan School, the oldest day and boarding school in Ontario, endeavored to provide an education for girls that would transform them into leaders, the same education their male counterparts would receive.

Nearly 150 years later, the school’s vision is unwavering and its commitment to empowering girls remains innovative and passionate.

Deryn Lavell has been a part of the school since 2000, first as the principal of the junior school and now, after a brief hiatus building schools with her husband in the United Arab Emirates, as Head of School.

“At BSS we take the ‘whole girl’ approach to education in that we consider the ways in which a girl learns best,” Lavell says.

This approach to education cultivates rigorous academia and innovative teaching practices that yield confident, critical thinkers.

“We are combining how girls learn and education in the 21st century to create a culture of powerful learning,” Lavell says.

BSS embraces the traditional methodology of education, placing a strong importance on numeracy and literacy, but goes beyond by incorporating a strong arts program, vigorous physical education and modern pedagogical study, including a wide gamut from engineering to film studies.

“When we combine all of these things together we get a great synergy that happens,” Lavell says.

An educational component at the school focuses on real world problems, and the girls collaborate with the Munk School of Business at the University of Toronto to address issues ranging from immigration to the current economic climate.

BSS’ unique and encompassing approach to education manifests itself in some of the exemplary students at the school.

Lauren Cannon is a Grade 11 student who has nearly completed her fifth year with BSS. “I love the math and sciences at BSS, but my passions really lie in the humanities. World his-

tory and world issues are really interesting courses that I am always so excited to go to because I love studying about countries, their relations and their past,” Cannon says.

According to Cannon, the school and faculty have helped hone her interests.

“BSS has been able to fulfill every interest that I have gone into. From business, to playing the bass to being in choir, I have truly been able to find who I am as a person because I’ve tried everything,” she says.

The singular gender environment has helped many girls, including Cannon, develop a strong sense of confidence because solidarity binds the girls together.

“I also love that BSS is an all girls school. In class I feel a lot more comfortable to ask questions because I don’t feel any pressure,” Cannon says.

Grade 12 is quickly approaching and Cannon has begun to consider her post-secondary choices, which she admits to an element of ease because the faculty has helped guide her toward this pivotal step in her life.

Fellow student and senior Taryn Rohringer also feels prepared to embrace the next stage in her continuing education.

“My education at BSS has prepared me very well for my post-graduate studies. BSS offers a variety of advanced placement (AP) courses, and this year I am taking the AP biology, AP chemistry and AP calculus courses. These courses are extremely rigorous, but consist of very similar course material as the first-year university courses in these subjects,” Rohringer says.

“I think that the learning skills, and the confidence, that I have acquired from BSS will be the most valuable in my post-graduate studies. BSS has taught me the value of a good work ethic, the necessary persistence in a student’s quest for comprehension, leadership and organizational skills that will allow me to balance all aspects of my life in an efficient manner.”

Rohringer has attended the school for nine years and hopes to pursue a career in medicine.

She will soon leave the school behind, but knows that long after graduation, it will remain with her in many other ways.

“The school has taught me to be confident in my abilities and in my capacity to succeed and achieve my goals through hard work. When the school says girls can do anything, they will truly instill that sense in their students. The school has also shown me that heart, goodwill and passion can make all the difference to how you approach and perceive things in life,” Rohringer says.

GoodLifeMagazine.ca | 53

Captivating Showpiece Barrie

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56 | GoodLife May - June 2013 n

• SOCIALIZE •

Baycrest Benefit

Billed as ‘a stellar event for aging brain health,’ the Dancing With Our Stars gala event in March raised $750,000 for Baycrest. Four of Toronto’s community leaders and their professional dance partners took to the stage at the Allstream Centre, in front of 600 of Toronto’s elite, to raise awareness and funds for research, care and education in aging brain health.

Top row: So You Think You Can Dance Canada (Season 4) winner Jordan Clark; Paul Godfrey and his wife, Gina; Willowdale MPP David Zimmer and his wife, Donna Crossan; Warren Kimel and his wife Debbie (community leaders and philanthropists).

Middle row: Breakfast Television co-hosts, and hosts of the gala, Kevin Frankish and Dina Pugliese; Susan Sutton, Dr. Max Glassman and his wife, Gianna; Jen Chen (director, principal and planned gifts, Baycrest Foundation), Mike Colle (MPP Eglinton-Lawrence) and Syrell Burnstein (Baycrest volunteer co-ordinator).

Above, dancers Mikhail Zaslavskiy and Margie Nightingale (Baycrest Foundation board member and longtime supporter of Baycrest); right top, Leesa Butler her husband, Jake Gold (Canadian Idol judge) and Citytv’s Tracy Moore; at right, dancers Joshua Wise (senior wealth advisor for the Wise Wealth Management Group of ScotiaMcLeod) and Sarah-Maude Thibaudeau.

photography by Mike Pochwat GoodLifeMagazine.ca | 57

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Tuscan Cellars Handcrafted Wine Rooms

A wine cellar is considered a significant architectural addition to a home. More and more wine enthusiasts are looking to convert and dedicate an existing room in their home for their wine collection.

At Tuscan Cellars our team of knowledgeable wine cellar experts are at your service to capture your vision and work with you to bring your dream cellar to fruition.

From the initial meeting with our designers and engineers we will gather your design criteria - from the initial concept, to material selection and bottle count requirements to lighting needs and cooling specifications.

We are certain you will be impressed with our wine cellar expertise and capabilities along with our professional and detailed approach to ensuring that all your design and installation needs are met and exceeded.

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