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Volume 2 Issue 9
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What's Inside? KITCHEN COUNTERTOPS SPRING FASHION TRENDS
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HOME & GARDEN Kitchen Countertops
FASHION 2019 Spring Fashion Trends
SHOP LOCAL Spring Fashion
COMMUNITY Community Events Local Theatre
32 EDUCATION
Early Childhood Education
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FOOD & DRINK Vegan & Vegetarian Eats Recipe: Cauliflower Steaks
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Spring at last! Living in Simcoe County, we are not so far from the Fashion Districts in the GTA, but honestly, there is no need to endure the stress of traffic or parking hassles when we have such a fabulous selection of clothing retailers right at our doorstep. This month we feature an article introducing you to some exciting new fashion finds available from our local boutiques this Spring. Mother’s Day is fast approaching. Whether you choose to dine in or dine out or buy something nice for your Mom, there are plenty of places to eat, shop and play local.
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FROM THE
PUBLISHERS
BARRIE, INNISFIL & ORILLIA
VOLUME 2 ISSUE 9 PUBLISHERS
Brian & Laura Mayo CREATIVE DIRECTOR
Jonathon Root EDITOR
Theresa Felgner CONTRIBUTING WRITERS
Lynn Ogryzlo
ART DIRECTORS
Sarah Lush Jennifer Brewster ADDITIONAL PHOTOGRAPHY
Samantha Burtt
We hope you take the time to enjoy the warmer weather and get out and support the wonderful local merchants here in our community.
For Advertising or General Inquiries 705.796.6343 barrie@looklocalmagazine.com
Brian & Laura Mayo
​Look Local Magazine is published 10 times per year and is distributed for free at over 540 locations in Simcoe County and surrounding areas. Copies are also distributed to select neighbourhoods using direct mail.
publishers
cf
LOOKLOCALBARRIE
barrie@looklocalmagazine.com
Look Local is a registered trademark of Novavita Publishing Limited. Look Local Barrie, Innisfil, Orillia is published by BRAC Marketing Group Inc., under the license of Novavita Publishing Limited. Copyright: All rights reserved. Reproduction of any article, photograph or artwork without written permission from the Publisher is strictly prohibited. Editorial contributions: Look Local encourages contributions of articles, recipes, photographs and other creative materials from the community. Please email barrie@looklocalmagazine.com or mail to 1464 Cornwall Road # 8, Oakville, Ontario L6J 7W5. We reserve the right to edit materials received and can assume no responsibility for unsolicited materials. Select photos courtesy of Ontario Tourism Marketing Partnership Corporation Disclaimer: Advertisements published in Look Local Magazine are supplied solely by the advertiser and the Publisher accepts no responsibility for opinions expressed in advertisements or for copyright issues with respect to them.
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EDITOR’S LETTER
H
ere we go! Spring is in full swing, and you’re ready for some exciting changes. This issue is packed full of inspiration and ideas that will invoke change in your life and encourage you to try something new.
I’ve been busy speaking with people in our community who embrace helping others go beyond their comfort zones in order to achieve something more magnificent and diverse than ever before. Maybe you’re tired of your kitchen countertops and need to give them a reno. You can’t go wrong investing in beautiful quartz or wood countertops. We’re very lucky to have so many experienced countertop specialists in Simcoe County. Theatre is also a tantalizing way to become inspired as you take in the lights, camera, and action! How about auditioning for a role yourself, or with your family? Local theatre is an incredible way to achieve something wonderful and fulfilling in your life. If simply freshening up your wardrobe is all the change you need this spring, you’ll love this issue’s article about the newest spring fashion trends. Let’s not forget about the kids too. They desire change and inspiration as well. Read about the benefits of early learning, and the options you have to help shape their growth and development. Perhaps you’re ready to eat healthier and change some of your dietary habits. You don’t have to become vegan or vegetarian to eat plant-based dishes. Just try adding a meatless day to your weekly meal planning to easily increase your vegetable consumption and nutrition. Spring has sprung, so put an extra spring in your step and invoke some change in your life! Cheers.
Theresa Felgner EDITOR
Look Local Volume 2 | Issue 9 theresa@looklocalmagazine.com
• 2 0 1 9 •
You don't have to be a Chef to enjoy cooking. We invite you to learn from the best. Sign up for our recreational cooking classes today. $75 for the first person and $65 for any additional friends.
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The classes are popular, and 705-720-2433 looklocalmagazine.com most sell out, so sign up quick. liaisonbarrie.com
Home & Garden
M A K E YO U R
COUNTERTOP A C O N V E R S AT I O N P I E C E by THERESA FELGNER
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I
t’s time to boost the look of your countertops. From kitchen islands to bar tops, there are so many styles and colours to choose from. “Create your own space, and make it you,” says Kristopher Orchard, Team Member at OC Emporium in Orillia. The process of choosing the right countertop can be daunting, but that’s why countertop and design specialists are in the business. “We make sure to educate our customers about all the different types of surfaces. Your choice should be made based on the product you like best from an aesthetic perspective with always keeping functionality in mind,” says Jeremy Buck, President of Di Pietra Design in Barrie. Countertop choices have come a long way since laminate, which is still a common preference. Laminate is available in an assortment of colours, textures and patterns that can be made to look like granite, marble, or wood.
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Local Links 1 Countertops By Design countertopsbydesign.net 2 The Northern Joinery 705-259-7700 3 Uniform Custom Countertops uniformcustom.com 4 OC Emporium ocemporium.ca 5 Di Pietra Design dpd360.com
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“Quartz is the number one seller because it’s maintenance free, heat resistant, and bacteria resistant. It’s hard, durable and doesn’t need to be sealed like granite. A lot of people are doing a full-height, or what’s called a book-matched back splash,” says Kyle Scott, Owner of Countertops By Design in Barrie. Quartz is a manufactured stone with a mixture of ground quartz. The most popular colour choice is white with grey veins known as Calacatta, says Buck. “The manufacturers of quartz are getting better at making it look more like natural stone. It’s a very versatile material,” says Dennis Miner, Sales Manager for Uniform Custom Countertops in Barrie. Perhaps you’d like to invest in a more elaborate countertop that’s made from wood. “The biggest countertop trend right now is wood and resin. This is mostly used in islands to create an art feature,” says Orchard.
"We Bring Custom To Life"
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“With wood, you’re not limited. When people want something spectacular, they’ll do an island with a live edge river top. A river top is a slab that’s cut in the centre, put into a form, and then we pour in a tinted resin. Resins can be back lit with LED lighting, so it has a glow through the resin,” says David Shaw, Owner of The Northern Joinery in Orillia.
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Butcher block style countertops are also exceptional. You don’t have to pull out a cutting board, and it can be refinished and sanded down again. “We use 100% graded beeswax and vegetables oils, so it’s 100% food grade. It does a beautiful job sealing the wood,” says Shaw. You can’t go wrong investing in a quality countertop. It’ll be well worth it. “Some countertops are very expensive because it takes a lot to produce it. Quartz is about 20-25% more in cost than granite,” says Miner. Shaw says the cost for a wood countertop is similar to granite, but it can have many variables depending on the size and artistry of the design. Waterfall countertops – the countertop continues down the sides of an island – are popular and can be done with wood. Make your countertop a show stopper!
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GLASSLIGHTINGGALLERY.CA
408 DUNLOP ST WEST, BARRIE (705) 722-7772 2 M I S S I S S A G A S T E , O R I L L I A looklocalmagazine.com (705) 326-7277
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Fashion
I • T H S •
Fill your closet with colourful prints and wide leg pants
by THERESA FELGNER
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W
e’re in the thick of spring fashion, so make sure you’ve got all the latest trends lining your closet.
“Lots of colour. Lots of prints. Flowers. Stripes. Everything goes! Coral is back. Fuchsia. There’s a lot of black and white with punches of brilliant yellow,” says Nancy Nevala, Owner of Fashion Therapy in Orillia. Fashion is mixing things up from the 70s, 80s, and 90s, while adding a few timeless pieces too such as white sneakers and denim. This spring there’s something for everyone. “We’re certainly seeing a resurgence of the 80s inspiration. Patterns. Plaid. Florals. Bright orange and green, but we’re also seeing some monochromatic. Matching items is a big trend. Sometimes you can mix up some polka dots with stripes,” says Krista Smith, Owner of The Red Tulip in Barrie. Any wide leg pants like culottes or palazzos as well as crop tops, overalls, and jumpsuits are gracing the current fashion trends. Longer shorts just above the knee, and off-the-shoulder and open shoulder tops are still popular, according to Nevala. “Neon is really big, and tie-dye is popular and coming back in many different items – pants and tops. Things are quite retro. Dresses are always a staple. Jean jackets are a go- to. It’s so versatile and will grow with you through the seasons and trends,” says Nicole Birch, Owner of Studio Eleven in Orillia. Embroidery and some rips and tears in denim have returned along with mid-length gaucho pants
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Local Links 1 Fashion Therapy, Orillia fashiontherapy.ca 2 Studio Eleven, Orillia studioeleven.ca 3 CC Fashions, Orillia
B CCFashionsDowntown/
4 The Red Tulip, Barrie redtulip.ca
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and painted jeans, says Dianne Cipolla, Owner of CC Fashions in Orillia. “For juniors and 20-year-olds, high rise jeans with little crop tops (are popular). Colour is always important for spring. Also, there’s a lot of navy and purple, and a lot of navy and white, and white sneakers with the jeans rolled up. You can wear that from junior and up,” recommends Cipolla. Dresses with vibrant patterns and floral prints as well as hats with wide brims to protect your face from the sun are also essentials to have in your closet, states Smith and Birch. “As far as dresses, everything is in – long flowing, in between, flower prints. I get most of mine from Spain. Everything in Europe are wild prints. Vests are in – long flowing vests, sleeveless tops with sleeveless vests. And hats came back. There’s a lot of stuff out there, but everyone likes something different,” says Nevala. Europe is usually the first on the scene of what’s trending in fashion with the United States and Canada following behind, informs Birch. “We adopt
Studio FOR ALL YOUR
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trends to fit our consumers because Canadians are different and like to layer. Canada is usually about a year behind in the fashion industry.” Now that you’ve made your shopping list, be sure to know the difference between culottes, palazzos, and gaucho pants. Culottes are knee length and look like you’re wearing a skirt, while gauchos are cutoff about mid-length says Cipolla. Palazzos are longer than both the culottes and gauchos and are more like a long wide leg pant. Happy shopping!
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Town’s Jewellers 51 Mississaga Street East, Orillia 705-326-2441 www.TownsJewellers.com looklocalmagazine.com www.facebook.com/TownsJewellers
Shop Local
SPRING FASHION is in full bloom
• IN DOWNTOWN ORILLIA •
You can't go wrong with black and blue floral. KAHUNA SURF SHOP, ORILLIA
kahunasurfshop.com
Pretty in Pink wrap around with denim jacket. STUDIO 11, ORILLIA
studio11.ca
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Timeless sandals like the Brady sandal by Michael Kors CC FASHIONS BAK 2 BASICS, ORILLIA
Dress to the nines for Spring. Top designers, casual to formal DAPPER DEPOT, ORILLIA
dapperdepotmenswear.com
Tropical leafy pullover by Dex CC FASHIONS BAK 2 BASICS, ORILLIA
Beautiful fashion from Spain, Olimara FASHION THERAPY, ORILLIA
fashiontherapy.ca
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Community Events
APR
19
A Very Hewitts Easter Celebration & Egg Hunt
Easter Egg Hunts, scavenger hunt, visit the Easter Bunny in the Bunny Hut, visit with our spring farm animals, wagon rides, cookie decorating in the farm market store, seasonal samples, crafts and so much more await you and your family! April 19 & 20. 11 am - 3 pm Hewitts Farm Market 3331 Townline Road, Warminster hewittsfarmmarket.com
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APR
20
Downtown Orillia's Easter Egg Hunt
Bring your kids downtown in search of colourful Easter eggs hidden throughout downtown Orillia! Trade them for chocolates at the egg exchange at the historic Opera House. Meet Edgar the Easter Bunny, get your face painted and search for the special Golden Egg and win a prize donated by downtown businesses. 9:30 am - 12 pm downtownorillia.ca
APR
20
Earth Day at Wye Marsh
Unearth your learning with activities designed for families to learn about stewardship in a hands-on way such as an invasive species pull, BlioBlitz, live animal demonstrations, and a seedling tree for the first 50 families to plant at home! Come out and enjoy a day in support of responsible living on our beautiful Earth! 16160 Hwy 12 E, Midland 9 am - 4:30 pm wyemarsh.com
5th Annual Roots 26-27 North Music Festival APR
Roots North Music Festival brings together amazing performers for a weekend of great live music in Downtown Orillia. Doors open at 6:00pm. rootsnorthmusic.ca
MAY
11
COPE Service Dogs’ Mother’s Day High Tea
Grab your fascinators, your Mom, friends and family for a delicious high tea. Includes a fashion show highlighting Barrie’s best clothiers, live music, a professional photo of you and your guests and of course the COPE Service Dogs. Emcee Comedian Andrea Murray. Liberty North, 100 Caplan Ave., Barrie copedogs.org
APR
20
39th Annual Orillia Perch Festival
One of Canada’s largest registered fishing derbies! Over sixty tagged perch worth $500 each! Plus, bonus perch & thousands of dollars in daily, weekly and grand prize draws! JUST FISH TO WIN!! April 20 - May 11. orillia.com for registration details.
MAY
8
The Wedding Singer – Kempenfelt Community Players
The Wedding Singer takes us back to a time when hair was big, collars were up, shoulders were padded, and a wedding singer may just have been the coolest guy in the room. Based on the hit Adam Sandler movie, The Wedding Singer, the stage production’s sparkling new score does for the ’80s what Hairspray did for the ’60s. May 8 - 12. Ferndale Banquet Hall 24 Ferndale Industrial Drive, Barrie kempenfeltplayers.com
MAY
13
Stars Come Out
This is the entertainment event of the year that nobody wants to miss. Stars Come Out is a show packed with songs, music, and dances performed by the biggest stars from the most popular shows in Toronto and incredible local acts! Georgian Theatre, Barrie theatrebythebay.com looklocalmagazine.com
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Community
I M M E R S E
Y O U R S E L F
LOCAL THEATRE by THERESA FELGNER
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ocal theatre is a great way to get involved in the community. It’s also an excellent stepping stone toward becoming a professional in theatre, or even the movie industry.
“There are lots of ways to get involved. There are fantastic community theatres in the region to get you started as an actor, designer, technician, and stage manager. They’re always looking for new people to get involved, and they can provide an immersive learning opportunity,” says Iain Moggach, Artistic Director for Theatre by the Bay in Barrie. There’s really no age limit in theatre. Anyone can get involved and gain valuable experience, while establishing social connections in a creative atmosphere. “There are a variety of ways in which an individual, or family can receive audition notifications. It’s the combination of talent, enthusiasm, and willingness to learn that will make an auditioner stand out and be noticed,” explains Lianne Romans, Chair for Kempenfelt Community Players in Barrie. Local theatre allows you to try something new without having a lot of immediate experience. Casting calls and upcoming productions are often featured on local theatre websites, and in e-newsletters. “Audition requirements will often vary according to the director’s vision. We produce only musicals, so our auditioners will be asked to do a bit of reading, singing, and sometimes dancing,” says Romans. Audition opportunities depend on the type of production as well as the type and number of roles being offered. “The best advice I can give is read the audition notice very closely. There’ll be all sorts of hints about what the company is asking for. Plus, the requirements will likely be different depending on the director. By following their directions exactly, you’ll immediately be put in a more favourable position,” advises Moggach. Theatre is a very demanding art form that requires performers to be authentic at all times. “You have to really love it, believe in yourself, and commit to it,” says Moggach. looklocalmagazine.com
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Local Links 1 Theatre by the Bay, Barrie theatrebythebay.com 2 Kempenfelt Community Players, Barrie kempenfeltplayers.com 3 Talk Is Free Theatre, Barrie tift.ca
Once you’re established as a professional actor and have become a member of appropriate unions and professional associations, you can become part of a professional theatre company, says Arkady Spivak, Artistic Producer for Talk Is Free Theatre in Barrie.
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“You have to be committed to it as a profession. We actually produce and create everything all locally. We’re all professional actors – professionals who live in the region, or used to live in the region,” says Spivak. There are also opportunities to work behind the scenes making costumes, props, or building and painting sets, says Romans. “Maybe you’re more technical minded and are looking for opportunities in lighting and sound operations and/or stage management.” Theatre is a collaborative art that’s about working with an ensemble of people, says Moggach. Writers and actors can develop their creative skills and provide supportive feedback through attending events such as The Barrie Theatre Lab run by Theatre by the Bay. “It’s a fantastic place to network and support artists in the community. It’s also totally free to submit your work and attend,” says Moggach. LL
Register Early
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Education Fashion
A R L Y • • E
EDUCATION Builds on children’s interests, encourages independence, and socialization by THERESA FELGNER
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E
arly learning encompasses exploration, socialization, problem solving and interaction with the natural environment.
“Studies show if children are interested, they’re going to want to partake in activities. When we see children are interested, we develop our activities around their interests, and where they are developmentally,” explains Melissa de Castro, RECE, Owner of eh to zed Preschool Early Learning Academy in Innisfil. Emergent programming involves educators observing children throughout the day and developing curriculum around the children’s skills, needs, interests, and everyday living experiences. “Early childhood educators spend a great portion of their time working with children on self-regulation. A child can be brilliant, know their multiplication tables, win spelling contests, and recite poetry, but without the ability to work through their emotions, they will struggle. Early childhood educators work with children nurturing and building their empathy and compassion. Together they cultivate a society and community of caring and kindness,” says Mary Ann McLennan, RECE, Executive Director at Orillia Central Preschool in Orillia. Age ranges for early learning begin around 18 months up to 6-yearsold depending on the centre and their programming. “This new curriculum is about building relationships. Behaviours are decreasing because educators focus on the interests of the children,” says Anne Duffy, Program Director at West Ridge Early Education Centre in Orillia. Educators design learning spaces using neutral colours and wood furniture to ensure children are in a calm space, says de Castro. There are also opportunities to connect with their natural environment. “We build on what the children have discovered in their natural surroundings. When you ask a child about their fondest memories, it’s generally about the outside. The natural rhythm of the season can build on children’s learning, so they can be a physical part of the things that
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Local Links 1 West Ridge Early Education Centre, Orillia westridgeearlyeducation.ca 2 Oro-Medonte Forest School, Oro-Medonte oromedonteforestschool.ca 3 eh to zed Preschool Canada Early Learning
Academy, Innisfil preschoolcanada.com
4 Meadow Creek Montessori, Barrie meadowcreekmontessori.com 5 Orillia Central Preschool, Orillia orilliacentralpreschool.com
change, or stay the same,� says Melanie Van Pypen, Director and Lead Educator at Oro-Medonte Forest School in Oro-Medonte. You can also choose an academic style of program (Casa) that breaks learning into four main areas: practical life, sensorial, language (with an extension of learning in geography, science, art and music), and mathematics, informs Lisa Reynolds, Director and Co-owner at Meadow Creek Montessori in Barrie.
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“Our Pre-Casa classroom is a social community of children. Our program is designed to support the development of movement, language, and independence,” says Reynolds. In Montessori, children socialize within a 3-year age mix, which provides excellent opportunities for the younger ages to learn from the older ones. “The older children take on the role as mentors, which promotes a tremendous sense of pride and confidence,” explains Reynolds. The biggest challenge parents face when choosing an early education program is the availability of space as well as cost. “We’re not meeting the needs of the community,” says Duffy. “We could build two new centres, fill them, and still have a waiting list.” The cost for early education varies depending on the program you choose, whether it’s full-day, half-day, or for multiple children from the same family. Check early learning centre websites for more information.
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Food & Drink
PLANT-BASED
M EALS FOR VEGANS, VEGETARIANS, AND YOU! by THERESA FELGNER
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"Many vegan and vegetarian dishes are plant-based versions of common favourites including wraps, sandwiches, burgers, salads, tacos, and smoothies."
Y
ou don’t have to be vegan or vegetarian to enjoy a great plant-based dish.
“People who are shifting to more plant-based (eating) have options. You’ve got colour, flavour, and nutrition,” says Marie Crawford, Manager at Lazy Tulip Café in Barrie. More people are turning to vegan and vegetarian options for a number of reasons including how food is being marketed, environmental and sustainability concerns, and social media influences. “People are struggling with their health in our largely sedentary, processed, modern world, and they are looking for ways to feel and look better. Whole food and plant-based can be a good way to do this for many people who are inherently undernourished and eating processed foods,” says Amy De Wolfe, Owner of Renegade Health Bar in Barrie. When you incorporate a variety of nutritional foods into your everyday meals, it adds zest to boring dishes that need a little flare to make them interesting and flavourful again.
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“Plant-based diets are an amazing way to cleanse and reset poor dietary habits. Regardless of one’s overall diet, adding more vegetables is a huge foundational block to health, which is why we’ve adopted a Flexitarian outlook. Whether someone wants to be completely plant-based, or they just want to try meatless Mondays, we love showing people how delicious and fun it can be to eat more veggies,” adds De Wolfe.
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comfort food to take home
PARKSIDE’S CORNER MARKET Home of Chef
JIM GARRAWAY
38 PARKSIDE DR., BARRIE
(705) 737-2122
open
MON-FRI 9:30am-6:30pm SAT 10am-5pm looklocalmagazine.com 39 SUN closed
Local Links 1 Lazy Tulip Café, Barrie lazytulipcafe.com 2 Brewery Bay Food Co., Orillia brewerybay.ca 3 Shine Juice Bar & Café, Orillia shinejuicebar.ca 4 Renegade Health Bar, Barrie imrenegade.ca
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Many vegan and vegetarian dishes are plant-based versions of common favourites including wraps, sandwiches, burgers, salads, tacos, and smoothies. “We make bacon out of rice paper. Pulled pork with jackfruit. Heart of palm for crab cakes. In terms of texture, they make great substitutes. We season the same as anything else,” explains Laura Skelding, Owner of Shine Juice Bar & Café in Orillia. Vegetarians and vegans don’t eat meat, and vegans also avoid most animal-based products such as dairy – milk, yogurt, cheese, and eggs.
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“We’ve been vegetarian since day one. Our gourmet veggie burger is one of our signature items. We make sandwiches, wraps, grilled cheese, salads, pizza, and fresh-cut fries. We’re still pub style, but with a vegetarian twist. We have some vegan options too and can take off the goat cheese and butter to make our gourmet veggie burger vegan,” says Darren Gallagher, Manager of Brewery Bay Food Co. in Orillia.
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The Restaurant Store YOUR KITCHEN OUTFITTERS
For all your
KITCHEN NEEDS 3 FOR FREE
KNIFE SHARPENING drop off and pick up only
705-797-0008 • THERESTAURANTSTORE@GMAIL.COM WWW.THERESTAURANTSTORE.CA • 165 WELLINGTON ST. W, UNIT 18/19, BARRIE
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LOVE Handcrafted BELGIAN chocolates & truffles
705-725-9210 3471 Penetanguishene Road, Barrie looklocalmagazine.com
43 .com
Making healthier choices when eating out can also be challenging for other dietary restrictions such as gluten-free nutritional needs. “Our restaurant is 100% plant-based. Anyone can eat here. We’re vegan, gluten-free, and cater to a lot of allergies,” informs Skelding. It takes some creativity, but there’s plenty of ingredients to select at local food markets for plant-based cooking. It’s also important to include protein in vegan and vegetarian dishes. “The amount of vegan and vegetarian options at the grocery store outweigh the meat options. One of our popular dishes is our Buddha Bowl. It’s a quinoa-based bowl with lots of protein,” says Crawford. Soon we can look forward to more locally grown produce to make some delicious vegan and vegetarian meals. LL
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Look Local Volume 2 | Issue 9
MEET THE
Chef PAUL LAFORET
BEST WESTERN PLUS MARIPOSA INN & CONFERENCE CENTRE
LL
When did you first realize you were destined to be a chef? Growing up in Orangeville, Ontario I didn’t always know I wanted to be a Chef, but I knew I loved to cook and that I thrived in the restaurant atmosphere. The hustle & bustle, the staff camaraderie and the creative outlet that cooking provided, were all very exciting to me. When I turned 19, I knew I had to make my move to Toronto to attend culinary school and turn my passion into a career.
LL
Where did you hone your culinary skills? Throughout college and the years following, I worked in various restaurants and event centres, including The Art Gallery of Ontario and Beerbistro. It wasn’t long before I became a Sous Chef at the very popular, Drake Hotel on Queen West. After years of hard work and dedication, I became the Executive Chef of the Senator Diner and Winebar in downtown Toronto.
400 Memorial Ave, Orillia
|
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What is your favourite style or region that provides the most inspiration in your cooking? I tend to use classic French techniques along with some modern ones, while incorporating local ingredients as much as possible. While it’s important for me to show people all the amazing things Canada has to offer, I also enjoy cooking dishes from a variety of regions all around the world.
LL
As the new Executive Chef at The Best Western Plus Mariposa Inn and Conference Centre in Orillia, what should your guests expect when dining at one of your tables? The dining experience is made up of a few key factors; food, service and atmosphere. All of these are equally important and I strive to reach the highest standards to ensure each guest has a great time. I want to make people feel as though they are guests in my home, only serving food that I would be excited to eat myself. My goal is to have people coming back wanting more, time and time again.
(705) 325-9511 looklocalmagazine.com
Local Recipe
ULIFLOWE A R C ®
®
STEAKS
WITH KALE, WHITE BEAN PUREE AND PINE NUTS
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Look Local Volume 2 | Issue 99
INGREDIENTS
CAULIFLOWER STEAKS
üü 1 head Cauliflower üü ¼ cup Olive Oil üü 1 Lemon, zested and juiced üü 2 sprig Rosemary, finely chopped üü 10 sprig Thyme, finely chopped üü 3 clove Garlic, finely minced üü 1 tsp Ground Black Pepper GREMOLATA
üü 1 Tbsp Each of Parsley & Oregano finely chopped üü 1 tsp Chives, finely chopped üü ½ tsp Honey üü 1 Tbsp Olive oil üü ½ Tbsp Lemon juice üü ¼ tsp Lemon zest üü pinch Salt & Pepper RAISINS
üü ¼ cup Raisins üü 2 Tbsp White Wine WHITE BEAN PUREE
üü 1x13oz can White Beans üü 1 Shallots, sliced üü 1 clove Garlic üü ¼ tsp Ground Cumin üü 1 Tbsp Olive Oil üü 1 Tbsp Lemon Juice üü Big pinch Salt SAUTÉED KALE
üü 2 cups Sliced Green Kale Leaves, stems removed üü 2oz Pine Nuts Prepared by
400 MEMORIAL AVE, ORILLIA
METHOD
WHITE BEAN PUREE
*Preheat oven to 500 F
1 While raisins are cooking, in a separate pan, heat olive oil gently in a sauté pan over medium low heat. Sweat shallots and garlic until soft and translucent. Strain then rinse the beans under cold water, then add them to the pan with the cumin. Cook for an additional 10 minutes, stirring often being sure to not let anything brown.
CAULIFLOWER STEAKS
1 Lay the cauliflower head upside down (stem up) and cut the sides off, leaving a 3” piece. Then cut it in half through the stem, into two equally sized steaks. Remove all the green leaves and any bruised stem. Lay on a baking sheet lined with tin foil.
(Reserve the cauliflower trim for future use, if desired.)
2 Mix olive oil, lemon zest & juice, rosemary, thyme, garlic and black pepper in a small bowl.
3 Brush the tops of the cauliflower with half of the mixture, then sprinkle with sea salt. Bake for 10 minutes, then flip and brush the other side and sprinkle with more salt. Cook for an additional 10 minutes. GREMOLATA
1 While cauliflower is cooking, combine Gremolata ingredients in a small bowl and set aside. RAISINS
1 In a small pot, add raisins and white wine and cover with a lid. Cook for 5-7 minutes on medium low heat. Once the wine has softened the raisins and there is no liquid remaining, remove from heat and set aside covered.
2 Place the mixture into a blender or food processor and blend until smooth (you may need to add a small amount of hot water to achieve the desired smooth consistency.) Season with salt and lemon. SAUTÉED KALE
1 Once cauliflower steaks, raisins and bean puree are cooked, sauté kale in a small amount of olive oil and season with salt. Add in pine nuts and cooked raisins & toss to mix.
TO SERVE
Spread some White Bean puree on your plate, sprinkle with the sautéed kale, top with your cauliflower steak and finish with the Gremolata.
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