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Welcome to the second issue of Milli Magazine. First and foremost, I would like to thank each and every one of you, our loyal customers, for your patronage and support. Spring has sprung! This season brings the fusion of new trends with classic spring style. From crisp white head-to-toe, to long dresses that effortlessly carry from day to evening, our latest arrivals are sure to make this seasonal transition tres chic. Miwelcomes a visit from you to check out the revitalized colour palette going forward; pops of colour, neutral basics and playful silhouettes speak volumes (see “Dreaming in Technicolour” on page 46). Accessories are the focus in “Glamour Eyes” (page 10) and “If the Shoe Fits” (page 50), proving that sometimes it is the smaller details that make the most difference. This issue features an exclusive interview with Oscar winner Natalie Portman (page 18) and an in-depth look at the reality of customer service (see page 52). Also included are the voices of local businesses and contributors – The Art Gallery of Hamilton, Earth to Table, Picone Fine Food and Tawse Winery. Check out all of the services that Milli offers, vendors we are carrying for spring and coverage from our fall Pink Tartan event. We have also launched our new interactive website – my efforts to stay in touch with the techno savvy world! Visit www.milli.ca to watch runway coverage, view collections, and keep up-to-date on store events and promotions. You can contact us through the website with questions, comments or even to order that must-have item! Lastly, a special thanks to all of those who partner with us, locally and abroad, for helping make Milli Magazine possible. We encourage you to do business locally with each of the exclusive companies represented in the pages of this edition. The very best in customer service can be expected from Milli and all of our local partners. A special thank you to Lida Baday for the cover and editorial for our Spring/Summer 2011 issue as well. With heartfelt appreciation,
Milli Gould
TORONTO Critchley Lane • 100 Bloor Street West Toronto, Ontario • M5S 3L3 416 944 2233 HAMILTON 310 Main St. West Hamilton, Ontario • L8P 1J8 905 527 1531
www.milli.ca
Photo Courtesy of LUISA CERANO
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ON THE COVER: LIDA BADAY
p14 CLEAN,
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MODERN, AND
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Welcome Welcome to Milli.ca Milli Services Milli Apparel Selections Glamour Eyes Wrap Yourself in Pink Tartan
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Lida Baday Interview with Natalie Portman Art Gallery of Hamilton Luisa Cerano Picone Fine Food New Discoveries in Old Nice Tawse Winery Earth to Table
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Dreaming in Technicolour The True Value of Service If the Shoe Fits... Locally Fashionable
Todd Tufts • Editor in Chief, Publisher Leslie C. Smith • Editorial Director Vence Vida • Production Manager Milli Magazine is published by Tufts Communications, 1201 E. 5th Street, Suite 1009 • Anderson, IN 46012 T: 765-608-3081 • E: todd@tuftscom.com © 2011, Tufts Communications. All rights reserved.
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p26 Luisa Cerano
at your ser vice
STORE LOCATIONS Hamilton: 310 Main Street West Hamilton, ON L8P 1J8 905-527-1531 web: www.milli.ca
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Toronto: Critchley Lane 100 Bloor Street West Toronto, ON M5S 3L3 416-944-2233
email: info@milli.ca
STORE HOURS Hamilton: Mon.-Sat. 9:30-5:30, Closed Sundays
Toronto: Mon.-Sat. 10-6pm, Closed Sundays
OUR STYLE Milli is the premier destination for women’s clothing and accessories in Southern Ontario. Our first fashion boutique opened in 1964, and for the last 47 years, we have remained committed to offering the latest designs from the world’s top designers. Customer service is the hallmark of our business and we are the main destination for the well-dressed woman. We look forward to sharing with you the Milli experience. EXPERIENCE Our highly trained team has the experience and expertise to help you in designing the ideal wardrobe for your tastes and lifestyle. STAY IN TOUCH We value our clients and want to stay in touch. Let us keep you in the loop about special events, sales and store happenings! Sign up online or update your personal contact information next time you’re in shopping.
pieces from our collection in-store, as well as working to mix and match with your existing wardrobe. We also are available for personal consultation at your office, or wherever works best for you! We strive to make looking good comfortable and convenient. GIFT CARDS The perfect present is the Milli shopping experience! Gift cards can be made for any amount and never expire.
SHOPPING BY APPOINTMENT
GIFT WRAP
Contact us and set up a time to come in and be outfitted in the season’s hottest styles. We are available during store hours, before and after closing, or by appointment. At your request, we will personally pre-select garments we feel are just right for you and notify you of their arrival.
We offer complimentary gift wrapping for all purchases and special gifts in our signature Milli packaging.
ATELIER SERVICES Our professional team of atelier are ready to help you create the perfect fit.
HOME DELIVERY & SHIPPING We ship anywhere in the world! Arrange to have the newest collection of your favourite designer sent to your vacation home, or getaway hotspot. If you’re in town, we will personally drop off your purchases at your convenience. RETURN POLICY
WARDROBE CONSULTATION Let us bring Milli to you in the comfort of your home. We will take an inventory of your closet, suggesting new ways to incorporate
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If one of your purchases fails to live up to our highest standards, we would be happy to repair the garment, or issue a credit on your account. Your satisfaction is our guarantee.
collections
R E A D Y- T O - W E A R
DESIGNER
AIRFIELD
ALGO OF SWITZERLAND
ANETT ROSTEL
BRUNELLO CUCINELLI
A Q U ATA L I A
E T R O S PA
AT T I T U D E
GEORGES CHAKRA
AU T U M N CAS H M E R E
GIORGIO ARMANI
BAS L E R
HELMUT LANG
BLUFIN
LANVIN
CAMBIO
L I D A B A D AY
CAS MAR I
MOSCHINO CHEAP & CHIC
COOKIE JOHNSON
PA U L E K A
E L I E TA H A R I
RENA LANGE
ELIZABETH & JAMES
SONIA RYKIEL
FRANCO FERRARI
STRENESSE
F R AS CAR A
VA L E N T I N O
GALLANT GEMY H AU T E H I P P I E
SHOES
H O T E L PA R T I C U L I E R I R I S V. A R N U M
COLE HAAN
I VA N G R U N D A H L
CUCINELLI
L A F AY E T T E 1 4 8
E L I E TA H A R I
LILLA P
GUISEPPE ZANOTTI
LINE
LANVIN
LUISA CERANO
SONIA RYKIEL
M AG AS C H O N I
S T UAR T W E IT Z MAN
MAJESTIC
VA L E N T I N O
MARC CAIN MAX VULMARY MCQ
ACCESSORIES
NICE COLLECTION PIAZZA SEMPIONE P I N K TA R TA N PLANET RENZO RICH & SKINNY R E P E AT RICHARD GRAND R O B E R T O AV O L I O S H AMAS K S AC H I N & BAB I SHE’S SO SONDRA ROBERTS
GIORGIO ARMANI BARRERA E L I E TA H A R I ETRO J A N I S B Y J A N I S S AV I T T LANVIN MISSONI NANCY GONZALEZ S I M O N S E A B AG SONIA RYKIEL STRENESSE VA L E N T I N O
STIZZOLI THEORY
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designer eyewear
Glamour-eyes You wouldn’t put a Picasso in just any frame. And neither would the friendly and fashion-forward team at Westdale optical Boutique, where the mandate “differentiate yourself” lives strong in the rows of unique eyewear that grace the shelves in this super stylish store. Located in the heart of trendy Westdale Village in Hamilton, Westdale Optical Boutique is owned and operated by the husband and wife team of Jim and Stephanie McLean. But make no mistake — this is no mom and pop shop. It’s fun and funky, elegant and glamourous all rolled into one, with eyewear from all the top designers, plus fabulous gifts and jewellery. Westdale Optical Boutique boasts a wide selection of eyewear to suit everyone’s desire and need. Many of the lines are exclusive, due to the McLean’s worldwide shopping expeditions to find the latest and most fashionable trends. Don’t wait for the sun to try on Thierry Lasry’s exciting bold frames and Oliver Goldsmith’s iconic Audrey Hepburn. Have
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fun with the latest designs from Alain Mikli, Judith Leiber, and David Yurman (to name just a few). Westdale Optical will dazzle you with these smashing frames. “It’s a little like playing dress up,” says Stephanie McLean, who confesses to owning 25 pairs of glasses and adds to her collection each season. “Eyewear is no longer just a necessity, it is your most important accessory. Glasses can be fun, glamourous, or girly, but above all, they should be you.” Westdale Optical Boutique has knowledgeable style consultants to help you explore the endless possibilities and direct you to your most flattering looks.
Glasses can be fun, glamourous, or girly, but above all, they should be you.” —Stephanie McLean Lead optician Jim McLean has more than 40 years of experience turning out flawless customized lens work in his state of the art
lab. Medical eye exams are available on the premises, as well as expert contact lens fitting. Quality & fashion, fashion, fashion is what this store is all about. In addition to eyewear, Westdale Optical Boutique displays unique giftware: Carol Boyes, Alessi, La Loop, stunning jewellery from Europe...expect the unexpected. It is always an exciting experience coming to Westdale Optical Boutique. When you walk out the door, you feel good and you look fabulous! Milli’s is the place to be — Westdale Optical is the place to see!
and Pink Tartan
pink
tartan Dana Weisz, Sales Associate Susan Coolsaet, Cindy Kam
Natasa Crugnale
Mark Gould, Milli Gould, Ben Gould
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A number of lucky ladies wrapped themselves in Pink Tartan on November 18, 2010, spending a lavish evening with head designer Kimberley Newport-Mimran. After an exclusive presentation of the designer’s luxe collection, guests were able to purchase the new pieces, with a percentage of the proceeds benefitting Hamilton Food Share.
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Deborah and Victoria Altman (Milli shopper in training!)
Head Designer Kimberley Newport-Mimran and Milli Gould
2011 CADILLAC CTS COUPE
Emotion on four wheels. 1200 Upper James Street Hamilton, ON L9C 7M5 905 575-9400 www.johnbear,com Balancing serious performance with luxury in a very affordable package — the
all-new CTS Coupe
Cadillac—setting another automotive benchmark. Pursue the benchmark of quality, style, and elegance.
designer spotlight
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interview with academy award winner ®
Natalie Portman
When Natalie Portman cracked open the script for Black Swan, the saga of an ambitious ballerina's mind-blowing nervous breakdown, she instantly understood where her character was coming from. It's not that Portman, who won a Academy Award for Black Swan, has any personal experience with mental illness. In fact, the actress, who's best known for roles in the Star Wars prequels, Garden State and V For Vendetta, has a reputation for being one of the hardest-working, most well-adjusted stars in Hollywood. But Portman has a secret weapon when it comes to sussing out troubled characters — a degree in psychology from Harvard University. "This movie is actually a case of something that I learned in school translating into something practical, which is very, very rare," she says with a laugh during an interview with a select group of journalists. So, what's Dr. Portman's diagnosis of Nina, a dancer who begins to lose her grip on sanity as she prepares to dance the starring role in a pressure-cooker production of Swan Lake? “This is absolutely a case of obsessive compulsive behavior," says Portman, a native of Jerusalem who grew up in Long Island, the only child of a doctor father and an artist mother.
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"Nina's bulimic. And anorexia and bulimia are forms of OCD. Ballet really lends itself to that because there's such a sense of ritual that goes along with dancing — the wrapping of the shoes everyday and the preparing of new shoes for every performance. "It's almost religious in nature. It's almost like Jews putting on their Tefillin or Catholics with their Rosary Beads, and then [the dancers] have a godlike character in their director So I think Nina suffers from a sort of religious obsessive compulsion. That would be my professional opinion." From the beginning of Black Swan, Nina has a loose grip on reality. Locked in a too-close relationship with her mother (Barbara Hershey), she begins to unravel after her company's artistic director (Vincent Cassel) fires his star ballerina (Winona Ryder) and hands the leading role in "Swan Lake" over to her. Nina's problems are intensified when a new dancer named Lily (Mila Kunis) joins the company. The pair instantly begin a pas de deux of love and hate, which pushes Nina even closer to the brink. As one critic noted, the Darren Aronofsky-directed film resembles "Mommie Dearest meets Repulsion meets Single White Female.”
oscar winner
Portman is in nearly every scene of the drama and it's her out-on-a-ledge performance which is earning plenty of rave reviews. "The best thing that you can hope for when you make a movie and you put your soul into it, like all of us have done, is that people respond to it well. The fact that audiences have come away moved and excited and entertained and stimulated is extraordinarily flattering." A veteran of eight years of dance training (from the ages of 4-12), Portman still needed to work out for nearly 14 months to into tip-top shape for the physically demanding. Portman's teachers included former New York City Ballet company member Mary Helen Bowers and choreographer Benjamin Millepied (the father of Natalie’s baby-to-be and soon to be husband). So, what exactly did Portman put herself through while preparing to play a ballerina? "Mary and I did about two hours [of dancing] a day for about six months," recalls the actress. "That was really just sort of strengthening exercises, getting me ready to do more so that I wouldn't get injured. "Then at about six months, we started doing five hours a day. I was swimming a mile a day, toning and then doing three hours of ballet a day. Two months before shooting, we added the choreography. So, by the end, we were doing eight hours a day." Portman says the intensity of the preparation allowed her to better get under Nina's skin.
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“THE PHYSICAL DISCIPLINE HELPED FOR THE EMOTIONAL SIDE OF THE CHARACTER BECAUSE WORKING OUT EIGHT HOURS A DAY, YOU GET THE SENSE OF THE MONASTIC ELEMENT OF A BALLET DANCER'S LIFE.” N a t a l i e Po r t m a n
"You don't drink. You don't go out with friends. You don't have much food. You are constantly putting your body through extreme pain. I came to understand the selfflagellation of a ballet dancer." Amazingly, in the midst of her intense workout regime, Portman went off to Ireland to shot a romantic comedy called Her Highness with James Franco and Danny McBride.
"They were out having fun every night, and I was the little good girl; no drinking, waking up at five to do my workouts, and not eating," Portman told Entertainment Weekly. "I was the really unfun one." Still, despite all of the sacrifices she made, Portman calls Black Swan one of the best experiences of her career. "My relationship with Darren felt almost telepathic," she raves. "I never had that with any director before. Darren could say half a word and I felt like I could understand him, and I could say half a word and he could understand me. We were in some strange zone of focus that allowed us to share this attention." The idea for Black Swan began with Aronofsky more than a decade ago. During the making of Requiem For a Dream, he kicked around ideas for a script called The Understudy. A few screenwriters later, Aronofsky's idea was honed into Black Swan by scriptwriter Mark Heyman, who also worked on The Wrestler. According to Aronofsky, Black Swan was hard to get financed despite the acclaim — and Oscar nominations — which The Wrestler racked up. "Two weeks out, the money fell apart," says the director. "But we were very lucky because we got Fox Searchlight to come in after we were on our hands and knees begging. We had so little money, so every single day was difficult.
winner
Having to push back the production forced Portman to keep on practicing — and dieting. "I didn't realize until recently that every time we [delayed our start date], Natalie was going, 'another three weeks of carrot sticks and almonds! I'm gonna kill you!' So she really was tortured pretty badly because we had such a hard time getting the money for the film." As tortured as Portman was, she was able to shake off the role the day the production wrapped. "As soon as I finish a scene, I'm back to being me," she says. "I want to be myself again. I'm not someone who likes to stay in character. This clearly had a kind of discipline that lent itself to me being more like my character while we were shooting the film than any past experiences. But even so, when it's over, it's over. I'm back to my regular life." On the last day of filming, Portman kicked off the ballet footwear she'd grown to detest — "pointe shoes are torture devices; they felt medieval to me," she declares — and she went back to eating her favorite fattening foods. "I believe the first meal I ate afterwards was pasta," she says. "For breakfast, lunch and dinner." Portman took a drastic turn away from the dramatic with her next 2 features — spring comedies, No Strings Attached and Your Highness, but it’s back to drama with her newest role in, Thor, a Hollywood action blockbuster where the mythilogical God of comic book fame finds his way into 2011 society.
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VALENTINO.COM
fine art
Diva He was an eager artist, riding high on the success of an award he had won for a historical painting at the famed Paris Salon of 1847. She was a young actress at the storied Théâtre du Palais-Royal, surely flattered by the attentions of the up-and-coming (and perhaps a tad smitten) artist and his offer to paint her portrait, his first such commission. They even agreed upon a price. The actress, Mademoiselle Durand, was to pay Jean-Léon Gérôme two thousand francs for the artwork. Miss Durand selected a black silk taffeta ball gown trimmed with lace, a sumptuous satin scarf and a headdress of flowers, and sent the ensemble to the artist’s studio. She sat for the artist, enduring several long modeling sessions while Gérôme painstakingly worked on the canvas. Her patience exhausted, Miss Durand stopped showing up to their appointments. Undeterred, Gérôme continued to paint without his model. He presented the completed portrait to the actress (perhaps adding a theatrical unveiling to the occasion), expecting her accolades and his two thousand francs. Miss Durand offered neither praise (“It doesn’t look anything like me,” she pouted), nor payment. In response, the artist did something quite modern indeed. He sued Miss Durand. And so it was that the artist, the actress, the painting — and their lawyers — appeared before a tribunal. After much deliberation, it was decided that although the painting showed both charm and a talented hand, it did not, in fact, resemble the sitter. It was also decided that although the young actress was not in a position to either pay for or receive the portrait, she would pay the artist two hundred francs as reparation for his time and trouble. For Jean-Léon Gérôme, it was an inauspicious – and most disappointing – debut as a portraitist. In fact, it was a long, long time before he undertook to paint another portrait. See the portrait that appeared before the courts. JeanLéon Gérôme’s Portrait of Mademoiselle Durand is featured in the exhibition The French Connection, on view at the Art Gallery of Hamilton from May 21st through September 5th. 123 King Street West, downtown Hamilton. www.artgalleryofhamilton.com
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in the Black Dress
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local business connection
Picone Fine Food specialty food shop located in Dundas, Ontario.
Our story begins with our grandfather, Joseph Picone Sr., who grew and sold vegetables door-to-door with a community service ethic to the first families of Dundas. In 1915, he established a store front. 96 years later, in the same location, 3 of his grand daughters continue to evolve the family business maintaining a community centered approach. With this ethic, we support the local economy by sourcing from small production farming and local culinary artisans; stimulate a local food culture by sharing our knowledge and passion about food; and build strong community ties through community investment. Picone Fine Food has carved out a niche dedicated to promoting sustainable food products that support local and organic farm-
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ing and local small production culinary artisans. Over the years we have successfully cultivated direct trade business relationships with over a dozen farmers in our region. Through research we source and build alliances with locally sustainable food producers such as, De La Terre Artisan Breads from Vineland, Ontario; Best Baa Dairy (a limited production sheep dairy) from Fergus, Ontario; and Teal’s pure pork sausage, using locally raised hogs from Caledonia, Ontario- a product we have carried since their inception in 1915. Using ingredients from our ethical suppliers, Picone Fine Food features in-house daily prepared and baked goods created by our own local culinary talent.
local business connection
Picone Fine Foods is an intimate retail venue for small production farmers and local culinary artisans. Because we promote and feature local farmers and culinary talents, we contribute to the growth and sustainability of these industries. Having cultivated direct trade relationships with these farmers and culinary artisans, we are the bridge that connects the community to the farmers that feed us. We are passionate about food and people. We research, advocate and provide ethical, conscious food choices for our community. Sharing this knowledge with our customers develops a curiosity and discussion that stimulates an interest in the culinary arts and food politics. We engage our customers with information about local food politics, such as the raw milk debate; and we feature locally handcrafted alternative raw food, vegan and non-GMO specialties. We recognize the diversity of our ever changing community. We provide alternative nutritional food choices for special dietary needs such as, wheat-free, gluten- free, dairy- free, and a wide range of quality ethnic foods such as japanese, indian, and kosher. We inspire our customers with unusual ingredients and meal preparation ideas. For example when customers ask us what sea asparagus is, we explain where it comes from and share suggestions on how to prepare and serve it as well as pairing options. Our passion for food is infectious and we work hard at stimulating a food culture, which draws like-minded people into Dundas making it a destination town. Our extensive community outreach profile includes promoting and fostering developmental initiatives in local arts and culture; community service organizations; and youth and seniors programs. We do this because we rely on our community for a thriving business- without our community, we would not have a business. Picone Fine Food is a long time supporter of the arts. We sponsor the annual Dundas Art Studio Tours, and we give on going donations to art openings and artist talks at the Dundas Valley School of Art and The Carnegie Art Gallery. We are also the gallery’s keyholder, and volunteer depot enabling the art gallery to maintain operational hours by their volunteers. This exemplifies our trusting relationships and commitment to supporting other local businesses.
Picone Fine Food is a close affiliate with Dundas Community Services (DCS) organization. DCS promotes and advocates for the needs of the Dundas community. Mrs. Elsie Picone (our mother, and business associate) is a founding member and volunteer for over 40 years with DSC. Throughout this time, Picone Fine Food has been an integral part of their fundraising initiatives. For 40 years, we have been supplying daily food donations to The Good Shepherd Centre in Hamilton. With the help of our donations, The Good Shepherd Centre prepares meals for the homeless and at risk living in downtown Hamilton. For the past 2 years, we have also been giving bi-weekly food donations to The Welcome Inn, which is a centre for facilitating reintegration of the unemployed back into the workforce. In addition, we support our seniors with the Meals on Wheels program and health and fitness programs out of McMaster University and Hospital. We also give regular donations to The Rotary, The Lions and The Civitan service clubs. We enjoy sponsoring local youth athletic teams, and various youth arts programs. We are also proud to be one of the few businesses that hire local students providing some of their first employment experiences. Our commitment to community development was honoured when Picone Fine Food was recognized by the City of Hamilton to be awarded the first recipients of the Business of the Year Award 2010 by the Hamilton Chamber of CommerceDundas Division. At Picone Fine Food, we are passionate about food and people. Our community centered approach is a philosophy that connects us to our customers and has sustained our success for 96 years. We choose to invest in our local economy by sourcing regional suppliers, thereby bridging a direct connect between the community and the farmers that feed us. By sharing our knowledge and passion for food, we impact a community awareness in food culture. Through investing in community development, we support a strong community. As we embark on our centennial anniversary, Picone Fine Food is an example of a successful and influential small independent business thriving amongst powerful corporate giants. We thank our community for their on going loyalty and with gratitude we thank our grandparents for instilling in us the values of investing in our community that in turn invests in us.
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New Discoveries in Old Nice, France If you want, Nice can be simply about sun and sea. The Baie des Anges, that arc of smooth stones against the Mediterranean's azure expanse, seduces most visitors into a happy nap-swim-eat routine. But if you explore the back streets of Old Nice, the city reveals pockets of other pleasures. Yes, there are the markets, restaurants, and shopping. But even more rewarding can be unexpected encounters with locals eager to share the area's culture and history. Going back to the fourth century BC, when Phoenician-Greeks sailed over from Marseille to establish this trading port, Nice's seafaring roots have encouraged foreign affairs. Romans showed up and built baths and arenas, then Dark Ages invaders plundered the city.
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Rebuilt by the 14th century, a fortified Nice, allied with the Italian counts of Savoy, upset French kings, who blew it apart again. In 1860 the city became part of France. Shortly thereafter, the British turned Nice into a luxury destination, and painters such as Matisse discovered the Riviera's sunshine. The grand quai-side casinos still speak of this golden age, even as most visitors nowadays pass them by, opting for budget rather than palace hotels, dressing in tank tops rather than formal gowns, and traveling by Rollerblade rather than Rolls-Royce. By chance, the dates of my visit coincided with the annual Festa de San P ire. Fishing boats garlanded with flowers and coloured lights lined Castel Beach while a statue of Jesus was carried from a church in the old city into the water. After a paganlike burning of a boat effigy, young folkloric dancers took the stage with middle-aged crooners belting out songs such as "Total Eclipse of the Heart."
Just before this blessing of the fleet, I was enjoying my favorite post-beach Nicois tradition: a plate of "socca," a chickpea cr pe baked on a mammoth copper pan in a wood-fired oven. In line at Ren Socca, my preferred takeout joint, I struck up a conversation with Jean-Pierre and Maguy Mouret, Nicois who now live in Grenoble. "You have to eat it hot," said Maguy, recalling a childhood memory of eating socca to ward off the winter cold. Between bites, her husband spun tales about battles before the now-gone city walls. They gave me a quick tour of their personal history. "This is where I was born," Maguy said as we walked down the rue St. Francois. "This was bombed by the Allies in the war." The walk was quite a contrast to my usual Nice afternoon of carefree sunbathing. While I have visited this fifth-largest French city probably 10 times, this was the first time I ducked into the free Palais Lascaris, a fresco-festooned 17th-century palace with vaulted ceilings and quirky objets d'art.
travel to France
The premises were all but deserted, except for a small French-language tour group that allowed me to tag along. The guide told us stories about the Flemish tapestries, regal portraits, silver ex-votos and reliquaries, and a reconstructed apothecary on the ground floor. This same Baroque mansion, in ruins then, had sheltered Maguy's cousin with her five children during World War II. At the market on the Cours Saleya, the gastronomic belly of Old Nice, you can stroll by the stalls and soak up the flashy colours of zucchini blossoms and buckets of green tapenade. Food is such a serious matter that a cannon rings out each day to mark high noon and lunchtime. You can learn more about the food scene by hiring Rosa Jackson, a Canadian gourmet who runs Les Petits Farcis ("stuffed vegetables"), a market tour and cooking class business. "I want to give people an opportunity to shop and cook as if they lived here," Jackson said. Nicois specialties include an onion, anchovy, and olive tart called a "pissaladi re," the sweet Swiss-chard pie "torte de blette," and a corn-and-almond cookie called "estouffadou." Yet the city's traditions have ceded some ground to hipper restaurants such as Terres de Truffes, a truffle-themed bistro serving risotto, foie gras, and smoked brisket. All you need for a long weekend is within walking distance of Old Nice, that triangle of crooked streets defined by the Quai des Etats-Unis to the south, Boulevard Jean Jaur s to the north, and the looming Colline du Ch teau (Castle Hill) to the east.
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Many of the shops sell typical -- and avoidable -- Provencal-themed tourist items such as straw shopping baskets and chirping ceramic cicadas. Look for anomalies such as the Espace Loas (Haitian Art Center, 36 rue Droite) or the Water Bar (rue de la Loge) for sampling designer mineral waters. In the old city, amid mostly pedestrian-only alleys, mustard- and tomato-coloured buildings predominate, punctuated by clock towers and steeples of churches that seem more Italian than French. One Sunday morning, I turned an aimless amble through the cool, shady streets into a hunt for the city's best homemade pasta. In less than an hour, I had found four shops displaying tortelloni and panisses (chickpea flour disks) like precious coloured seashells. After all, Nice is only 12 miles from the Italian border. This also explains the profusion of gelato shops (the best being Fenocchio on Place Rossetti, with dozens of flavors including tomato-basil). Outside the old city, there's the endless boardwalk to the west. But don't neglect Nice's lesser-known eastern end. You'll either have to take the route around the ch teau hill, along the Quai Rauba-Capeu (literally, "cape of the flying hat," because of the winds), or climb over it; choose thelatter for panoramic views. Down the other side lies the restaurant La Zucca Magica and the placid Port Lympia, where yachts moor and massive ferries embark for Corsica.
If you have a few extra days and crave a taste of small-town Cit d'Azur, Nice is an ideal base for exploring coastal villages such as the 1,400-foot-high Eze, as well as Cap Ferrat with its 6-mile coastal path. No need to rent a car: Take the local train that hugs the sea from Cannes to the Italian border. You can make a day trip and be back in Nice in time for supper. Relaxing at a cafe along the Cours Saleya, it's easy to understand why Nice, which combines the chic C te d'Azur with the feel of an easygoing Italian town, attracts families, retirees, and party-going college students. For me, just watching the water turn from milky-blue to iridescent gray at sunset is reason enough to return. That, and a plate of hot socca, a glass of wine, and an unexpected encounter make Nice live in all the senses long after one returns home.
WHERE TO STAY Hotel La Perouse 11 Quai Rauba-Capeu 33 4 93 62 34 63 www.hotel-la-perouse.com Tucked into the Colline du Chateau, this affordable four-star perched above the quai traffic noise has a private pool garden, restaurant and many windows with sea views. High-season rooms $265 and up.
WHERE TO EAT Fennocchio 2 Place Rossetti 33 4 93 80 72 52 The city's best gelateria, with more than 50 flavors, overlooking a spacious square and a statue of Nice's patron saint. Open daily 9am-midnight. One scoop $2.40, two scoops $4.20, three $5.40. La Zucca Magica 4 bis, Quai Papacino 33 4 93 56 25 27 No fuss, five-course Italian meal so fresh and fabulous you'll forget it's all vegetarian. Open for lunch and dinner, TuesdaySaturday, 12:30-2:30 pm; 7:30-10:30 pm. Fixed price dinner menu is $32.50 (without wine); lunch $20. Chez Rene Socca 2 Rue Miralheti 33 4 93 92 05 73 Grab a plate of the famed chickpea crepe (or other Nicoise treats like fried squash blossoms), then grab a table across the street and order a pitcher of rose wine. Linger with the locals at this neighborhood spot in business for 40 years. Open daily (closed Mon and January) 9am-11pm (until 9pm off-season); prices: portion of socca $2.40; other dishes $1.80-3.60, glass of wine: $2.60
Ethan Gilsdorf is the author of "Fantasy Freaks and Gaming Geeks: An Epic Quest for Reality Among Role Players, Online Gamers, and Other Dwellers of Imaginary Realms" (Lyons Press). He contributes regularly to The Boston Globe, New York Times, National Geographic Traveler, and The Christian Science Monitor.
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www.gemycoutureaporter.com
winery of the year
A winery established less than 10 years ago has scooped up the top place finish at the prestigious Canadian Wine Awards, with 18 medals and the coveted designation as Canada’s Winery of the Year. It is the first time an Ontario winery has been named Canada’s Winery of the Year. Tawse Winery of Vineland Ontario, (www.tawsewinery.ca) located on the bench of the Niagara Escarpment along Ontario’s popular Wine Route, won five gold, three silver and 10 bronze medals. No other winery has won as many gold medals in a single year through the Canadian Wine Awards. In addition, Tawse won the White Wine of the Year Award for its 2008 Robyn’s Block Chardonnay. The chardonnay received a score of 93 out of 100 - the highest ever achieved by a table wine in this competition. The Canadian Wine Awards have been held annually since 2000 by Wine Access Magazine, and involve stringent, international-calibre competition with blind tasting by wine experts. Tawse Winery submitted 25 wines for judging. “We’re extremely pleased and honoured to be named Canada’s Winery of the Year,” says Moray Tawse, Toronto financier and owner of the winery he established in 2001 out of a life-long passion for wine. “Our goal is to make great wine and it’s a good feeling to have our efforts recognized. I think the recognition is also good for our entire region and will encourage people to try Niagara wines.” Mr. Tawse gives the credit to his winemaker, Paul Pender, and the winery’s organic and biodynamic method of grape growing,
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which does not use pesticides, herbicides or chemical fertilizers, and incorporates long-standing farming practices based on the rhythms of nature. “If you’re feeding your vines on chemicals and fertilizers, it’s kind of like a human being fed on junk food,” he says. “Our vineyards have been farmed organically since 2001 and with biodynamic principles since 2006. You can taste the difference.” Mr. Tawse also praised the “incredible complexity” of the limestone, clay and shale soil at the winery’s location, part-way up the Niagara Escarpment, between the small towns of Beamsville and Vineland. “When you make wine, vineyard location is critically important. The terroir we have here is very much like the region of Burgundy, in France. That’s what inspired me to invest in vineyards here.” The five gold medals won by Tawse were for the 2008 Robyn’s Block Chardonnay; 2008 Quarry Road Chardonnay; 2008 Wismer Lakeview Vineyard Riesling; 2009 Riesling and 2008 Lauritzen Pinot Noir. Anthony Gismondi, editor of Wine Access Magazine, described the Robyn’s Block Chardonnay, winner of the White Wine of the Year Award, as a “masterpiece of well integrated pear fruit, toasty almond barrel notes and mineral complexity. It has penetrating acidity and outstanding length.” The first of the certified organic & biodynamic wines will be released in the spring of 2011. For more information, contact the winery directly at (905) 562-9500
delicious dining
Earth to Table
I didn’t think I ever wanted to be a restaurant owner so how — 8 months in to an extremely successful opening — did I ever get here? This is how the story goes: In May of 2006 the executive chef of the Ancaster Mill, Jeff Crump and I — at that time the Pastry Chef of the Ancaster Mill — began writing a cookbook, and to be honest, I didn’t know I was to be an author either. We had started to document our new relationship with a local organic farm, namely, ManoRun in Copetown. We took pictures, wrote stories, and spent the next year writing about the pros and cons of trying to source most of our food for the restaurant locally and sustainably. What started off as a fairly modest project turned into a beautiful, hard cover, 310 page, full colour cookbook published by Random House in Canada and Ecco Harper Collins in the US. We named the book Earth to Table: Seasonal Recipes from an Organic Farm. And to our surprise, the amount of positive feedback we’ve had has been a little overwhelming. Our extremely approachable philosophy on food is a pretty sticky idea. To a lot of people it just makes really great sense. The major thing we do differently is educate ourselves on where our food is coming from, make certain we feel good about the source, and prepare it with conviction. This perspective is not new or genius. It does require a little more work and a few more phone calls, but the end result is food that tastes delicious and to be honest, that was the goal. What ended up happening was that we found ourselves being part of something even greater: a sustainable system that nourishes our community, our traditions, and our environment. This philosophy is the platform for our new restaurant, Earth to Table: Breadbar. After we wrote the book, I realized that I had been the pastry chef at the Ancaster Mill for 10 years. It was about time that I tried
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A conversation with Bettina Schormann
something else. At the same time, Jeff was feeling a bit of an itch himself. He wanted a pizza place and I wanted a bakery. What we built was both under the same roof. It took a number of people to point out to us that bread and pizza use the same equipment, use the same ingredients, and pretty much the same skill level of chef — it only made sense. We had the complete support of Aaron Cinacone (owner of the Ancaster Mill), and we decided together that the new bakery/pizza place would stay in the Landmark Group of Restaurants. We would use the kitchen as a commissary space for bread to be sent back to Ancaster Mill, Spencer’s and the soon to be Cambridge Mill. As for the restaurant, the contemporary space with bright red walls, a large communal table in the center of the room, and missmatched chairs is being well received by our customers — and let me tell you, the place is busy! While February and March are devastating months for most restaurants, we are reaching record highs in sales. We love being a part of the Locke street community, and truly feel supported as a new business. Our philosophy sings every day over the pass with the words, “good ingredients matter.” The food is simple, but prepared with care and conviction, which can be tasted in every bite. You can find us this summer at the Ancaster Farmers Market (Wednesday’s 3pm-7pm) and the Locke Street Farmers Market (Thursday’s 3pm-7pm) selling bread, pies, and muffins. We also offer take out, catering, birthday cakes, and wedding cakes. Now that we know Breadbar is a success, who knows what will be next!
RICH AND SKINNY
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technicolour dreams
technicolour Spring is well supplied with a wide array of psychedelic hues
This is your brain. This is your brain in spring mode. A jumble of colours that makes you feel dizzy yet somehow energized and gloriously happy. Shots of saturated shades, hopped-up neons, acid hues and oversized floral fixes. You can’t help yourself. You’ve gone colour cold turkey for nearly two years now. Worn nothing but grays, navies and blacks, with a little of that white stuff just to take the edge off. Now to hell with the consequences. You’re jonesing for variegated substances, you need to get that good ol’ chromatic buzz on. 46
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Photo Courtesy of LUISA CERANO
it’s
technicolour dreams
reds, blues, greens, achingly bright tints of yellow and orange, fancy jewel tones, juicy citrus hues, even tinges that hint at darker desires – burgundy, tobacco, chocolate.
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Photo Courtesy of LUISA CERANO
playful One of the best ways to trip out on the sly is by dressing real demure, in street-level shades such as olive and ecru, and then blowing their minds with a purse pigmented in sulphur yellow or a handbag in popsicle stripes of orange, ice-blue and lime. And you can get almost the same blast from a busy floral print. What could be more innocentlooking than a bunch of blossoms, for heaven’s sake? Noobs just don’t seem hip to how many colours you can stash in those things.
Photos Courtesy of LAFAYETTE 148
fashion meets ser vice
the
True Value of Service “Please stay on the line and the next customer service person will be with you.” How many times have you hear that unpleasant refrain. We somehow have been so worn down by service mediocrity we think that waiting in lengthy lines for homogenized service is acceptable. When it comes to a retail store, the experience is no different. Big box stores that now dominate our retail landscape are pervasive and growing. In some cases their prices are no less than in your locally owned shop. We believe that prices will always be better at the big box, so we search the aisles ourselves and wait in line to pay. What's clearly not better is customer service. Large scale retailers lately have made the “service” message more prominent. But what do they mean by service and what do you expect? Self service is wonderful for grocery stores and gas stations, but when it comes to your clothing it is quite another matter. In the fashion industry, consumers are bombarded with retailer claims of selection and service. Thankfully the days are gone when snooty salespeople who size up an individual by their dress, hairstyle or any other myriad options the arrogant and ill-informed sales person would have done before (dominated the sales floors of the nation). But in fact they cannot match the levels provided by the independent retailer. In our store, for example, we offer a large variety of brands, similar to (but clearly not as extensive as) larger competitors'. However when a consumer enters our doors, they are greeted with respect and dignity. Fashion takes its inspiration from many places. Design teams work feverishly to create new and desirable looks that best represent their customer and current times. However many of the teams live and work in places far from our Niagara peninsula. It is up to us, the retailer in collaboration with the consumer, to create a selection that is both current, stylish, fashionable and appropriate for our lifestyles and climate. A highly trained sales team can do that. Self serve in fashion stores leaves many people questioning why the photo they saw in Vogue or GQ is unavailable or why they can't squeeze into a collection that only manufacturers to a maximum of half their size. Fashion brand names give consumers a great deal of confidence in terms of quality and consistency of design acumen. However. they design with a worldwide audience in mind. That means a local retailer will interpret the best of a collection to represent their customer taste the best. The sales professional will then ensure that the customer gets the best available to them. The good news for consumers in this scenario is that the service is free. The same fashion may be available in a department store and a local boutique and will be sold for the same price. That equates to a pretty good value. The local store will normally offer excellent service to try to win your long-term business. The department store will offer a wide variety of fashion items, but you will be left to your own devices to find how best to coordinate the out-
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Appeared in Bay Observer, October, 2010 fit. Without coordination, we often make purchases of clothing that remain in the closet for years before realizing that it's too hard to wear. Clothing is an investment. It's not so much an investment in money terms as it is in your image. The way you dress speaks volumes about you and, when properly attired and fitted, has the added benefit of making you feel your best. So next time your thinking the changing season demands a look at the new fashions, try stopping in a boutique first. You'll be glad you did.
fashion and fit
If the Shoe Fits... Appeared in Bay Observer, November, 2010
If the shoe fits wear it. That cliché is as old as any modern day euphemism we know. Elements of fashion come together in many ways, but probably the most subtle yet important way is with fit. A properly fitted garment can come about in many ways. The most assured way for men to achieve a perfect fit is by a bespoke process whereby measurements are taken, muslin mockups made, and fittings had. Tailors work meticulously to ensure that any anomaly our body exhibits will be compensated for and disguised to deliver a perfectly symmetric garment. In the women's fashion world, bespoke is replaced by haute couture. The worlds greatest designers work individually with women who wish to find an exclusive style and the perfect fit. Over many years, and especially in the 20th century, hand-made clothing became accessible to only the most wealthy in our society. The rise of the great middle class created an opportunity for manufacturing of clothing and accessories that had the look and feel of personalized fitting and would appeal to a mass market. What was once exclusive became available to many. Looking back at some of our great icons of style like Audrey Hepburn or Cary Grant, we can all realize how we admired their personal style, but what we don't give credit to is how the perfect fit allowed us to look beyond. As the apparel industry grew and clothing production and consumption moved around the globe, tailors became pattern makers who orchestrate mass production of garments. Together with designers and merchandisers they inspect each style for the proper fit to
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ensure the integrity of its design and comfort. Before the items go to the factory, samples are created and fit models are hired. These models are known less for their appealing faces and more for the symmetry of their bodies. But here's the rub. The fit models are the “typical” form for the target market. This begs the question, are you “typical?” Most likely you are not. Not many of us are. We are all built of different dimensions in height and weight. Proportions differ from one individual to another. Yet when we want to purchase clothes, often we don't want to spend the time or money to finish off the garment to get the right fit. Often stores don't even offer the skills that are required to adjust a garment to its best fit. Tailors are the unsung heros of local execution of fashion and style and are instrumental in the achievement of an investment clothing item. These skills are becoming a lost art, and as their labour availability wanes, so goes our chance to wear clothes that make us better. Fully one third of our company's employees work in our atelier. We don't do alterations, we fit garments. The customer who leaves our store expects that the comfort and confidence of fit will be there. Look around and notice jacket shoulders that slouch past the arc of the arm, or pants that sag in all the wrong places. I always think about my grandfather, Sam Netkin. He was a man of impeccable taste and had a great relationship with Hamilton downtown's Lou Davidson. Both these men were admired for their great style. All of us have this in us. But the key in my mind is not only to choose the right garment, but to get it fit right.
European Car Specialists All Major Tire Brands 7 Highly Trained Mechanics Tune-ups Tires Allignments
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Domestics & Imports
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260 Locke St. South 905-305-7664 87 Locke St. South 905-522-8679
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For the finest in meat, sausages, European-style bakery, imported specialties and delicatessen
HAMILTON 284 King St. E. · 905-528-8468 JACKSON SQUARE 2 King St. W. HAMILTON MOUNTAIN 1289 Upper James • Open Sun. 11-5 STONEY CREEK 826 Queenston Rd. • Open Sun. 11-5 BURLINGTON 699 Guelph Line • Open Sun. 11-5 OAKVILLE 2410 Lakeshore Rd. West
In-store lunch counter • Catering Gourmet gift baskets(delivery available) • Gift Cards www.denningers.com
and fit
Locally Fashionable Appeared in Bay Observer, December, 2010 Food and wine are part of today's fashion mosaic. Many of us
ers with a worldwide audience, in the Golden Horseshoe we have
are fortunate enough to enjoy the best the world has to offer,
our own style, climate and lifestyle that dictates what will work
whether in our own homes, local restaurants or when we travel.
best for us. What differentiates great design and quality from the
We have many fine food retailers and restaurants in our area and
average is originality, design, fit, material and
new ones are always popping up. In the food business today, and
Sometimes the differences and subtle. But make no mistake, the
keeping with a green and environmentally friendly theme, the
difference between a great design and one of leeser quality is the
trend in food is returning to the old adage, “think globally — act
same as the difference between a Grand Cru from a great house in
locally”. Food and wine affectionados tend to enjoy the nuance
Pomerol and a lesser Brouilly.
workmanship.
differences in taste that distinguish a good taste from a great one.
Similar to the food business our fashion stores are made up of
Recently a restaurant in the countryside of Denmark replaced Il
“ingredients” if you will, from around the world. We search the
Bulli as the world's top spot. The restaurant's name is Noma, and
world for the best designs we can find. However we always stock
they specialize in creating meals from local sources. This trend has
our store with Canadian designers like Hamilton born Lida Baday,
been developing for some time. In San Francisco in the 1980's two
Pink Tartan and James Younker. We celebrate their Canadian roots
women coined the phrase “locavore.” It's defined as those who
and support their wonderful expression of fashion. Furthermore
seek meals that are prepared with locally grown foods (within let's
our company supports Ontario based fashion wholesalers and
say 100km from the eatery). Noma is the purest of these as they
importers who find great products and bring them to us so we can
gather ingestibles from the area's farms and forests and prepare
buy them in “bite size” portions. We support Hamilton based busi-
exquisite meals without exceeding the local limit.
nesses with our purchases. We support our local charities through
Visually, fashion is the similar. While style is driven by design-
volunteering and financial contributions. Small business is the backbone of our consumer culture and economy. Forty-five percent of Canada's GDP is generated by small and mid-sized businesses. Between 1983 and 2003 small and medium sized business accounted for 78% of new job growth. The owners and their employees are the mainstay of our cities. They support our cities, pay taxes, coach our hockey teams, attend PTA meetings etc. Putting money in the hands of your local retailer will surely benefit our community. Spending outside will likely not. What they ask in return is to be considered as a first option when thinking about purchasing. Think about being a locavore and a local supporter.
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reach new heights in the Air Delfina Back Zip by cole haan
3/8/11 11:00 AM