Inspire Niagara & Beyond

Tony Baldinelli, MP for Niagara Falls, NOTL and Fort Erie is living out his childhood dream.

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ANNUAL ISSUE 2024-2025

In our annual digital publication, you will find the very best of everything Niagara has to offer. We will guide you to the wines to sip, the beers to savour, the foods in which to indulge your taste buds, the fabulous entertainment for all ages, and the amazing shopping.

We locals know what is hip and happening and are eager to share with the millions of people who visit Niagara all year long as well as the residents of our beautiful peninsula.

PUBLISHER

NIAGARA MEDIA MACHINE

PRESIDENT & CEO

DAVID MACE

EDITOR & VP OF CREATIVE CONTENT

MARTINE MACKENZIE

ART DIRECTOR & CHIEF DESIGNER

DARRYL GROSSI

DIGITAL DIRECTOR

DANIEL VANDERSTEEN

CONTRIBUTING WRITERS

JENNIFER FERGUSON

JULIE GRECO

ANDREW HIND

MARTINE MACKENZIE

MYLA MIRANDA

JILL THAM

GABRIELLE TIEMAN-LEE

SHERMAN ZAVITZ

Cover

Our editorial team has brought together a number of not only informative, but fascinating pieces that are sure to capture your interest.

As Editor of Inspire Niagara Magazine, my goal is to bring features that speak to all things Niagara and to educate, entertain and yes, enchant our readers.

Best,

Martine

INSPIRE NIAGARA & BEYOND is published by Niagara Media Machine. All opinions expressed in INSPIRE NIAGARA & BEYOND are those of the authors and do not necessarily reflect the views of INSPIRE NIAGARA & BEYOND, its employees or owners. All unsolicited manuscripts and/ or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended is assumed. All unsolicited material submitted to INSPIRE NIAGARA & BEYOND is submitted at the author’s risk. Manuscripts and/or photographs intended to be returned must be accompanied by sufficient postage. INSPIRE NIAGARA & BEYOND does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising. No part of INSPIRE NIAGARA & BEYOND may be reproduced in any manner without the express written permission of the publisher.

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NOTE: EACH ITEM IN THIS INDEX IS LINKED DIRECTLY TO THE SUBJECT MATTER. JUST CLICK YOUR CURSOR ON ANY AD, ARTICLE OR INTERVIEW AND YOU’LL GO DIRECTLY TO THAT PAGE. AND, ONCE ON THAT PAGE, LOOK FOR THE LIVE LINKS DIRECTLY TO THAT BUSINESS’S WEBSITE OR TO OTHER SIGNIFICANT ITEMS MENTIONED IN EACH PIECE.

ENJOY NIAGARA 66 OSTIN’S RESTAURANT

67 HOLIDAY INN & SUITES - ST. CATHARINES

68 STERLING INN / AG INSPIRED CUISINE / THE MERANI HOTEL GROUP

70 FUN THINGS FOR FAMILIES TO DO IN NIAGARA FALLS, CANADA

74 SKYLON ON THE SKYLINE

76 NIAGARA MEDIA MACHINE

77 AMERICANA CONFERENCE RESORT, SPA & WATERPARK

78 RIDE THE SKY ON THE NIAGARA SKYWHEEL

80 FESTIVE FOLIAGE

SHOP NIAGARA

84 ROCKY MTN CHOCOLATE

EXPLORE NIAGARA & BEYOND

86 NIAGARA’S MAGNIFICENT MONUMENT

88 VRANCOR GROUP – HOLIDAY INN & STAYBRIDGE SUITES – NOTL

89 VRANCOR GROUP – HILTON PROPERTIES

90 VRANCOR GROUP – IHG PROPERTIES

91 VRANCOR GROUP – MARRIOTT PROPERTIES

92 BUFFALO LODGING ASSOCIATES

95 MERANI HOTEL GROUP

96 THE FULL NIAGARA EXPERIENCE

P.S. NIAGARA

100 WINGS OVER NIAGARA

102 ECO-FRIENDLY WEDDING

103 RIPLEY’S AQUARIUM OF CANADA

104 NIAGARA PARKS

Travel

Like a Local

A few tips for tourists from Inspire Niagara & Beyond.

Our annual publication, Inspire Niagara & Beyond, is almost entirely distributed digitally to tourists through our hotel partners. As is the case in most major tourism areas, you can expect to pay more for almost everything. Also, unless you have a GPS system in your car, it can be difficult to find adequate directions to even major sites within Niagara. So we thought a few tips would be helpful to our tourist audience that is so important to the Niagara Region.

If you don’t know where to go in Niagara Falls, you may choose to ask a pedestrian for directions. Over the past few months, we conducted a survey, asking pedestrians in varying locations around Niagara Falls how to get to a few predetermined locations that we expected would be known to most people: Casino Niagara or Fallsview Casino; the bus/ train station and Clifton Hill. We surveyed a random sampling of 200 people over a twomonth period and the results are as follows.

200 Survey Participants:

54% were female, 46% were male

Directions were provided by 67% of the people surveyed. The remaining 33% did not know the directions to the requested location. However, accurate directions were obtained only 18% of the time from the 67% who responded with directions. These aren’t good odds for finding your way in a strange town. So here are a few suggestions for finding your way and minimizing some of the costs involved in your Niagara Falls vacation.

1. Prior to your trip, Google the locations you plan to visit and keep the directions handy.

2. As expected, Niagara Falls Tourism has an excellent site that outlines many of the key attractions.

3. Similarly, Niagara Parks, which is responsible for the attractions along the entire Niagara Parkway, from Fort Erie to Niagara on the Lake, does an excellent job. You would do well to check out their website in advance of your trip.

4. Take advantage of the many packages offered by Niagara Parks. They will not only ensure that you save money but will add enjoyment and memorable experiences to your trip.

5. When you arrive in the Falls, make your first stop one of the Tourism Information Centers. They have knowledgeable staff and a wealth of information to make your trip a success.

6. Restaurants along Fallsview Blvd can be expensive, but most offer good quality and provide you with a wide range of choices. Check out the many excellent restaurants a short distance from Fallsview Blvd. and you will enjoy better value for your dining dollar. In our opinion, the absolute best value for dining in the tourism area around Fallsview Blvd. is the Skylon Tower. The food is amazing, the service is polished,

and the view is spectacular. The main restaurant revolves 360 degrees every hour, and you can see skylines as far away as NY City.

7. Parking at the hotels along Fallsview Blvd. can be expensive, and most have no ‘in-out’ privileges. If you want to explore these core areas, there is more affordable parking available a block or two from the major hotels. Also you may want to consider purchasing one of Niagara Parks’ annual parking passes, a bargain at only $45.00 for the entire year (available only to Ontario residents). This provides unlimited parking at 17 lots along the 56 km length of the Parkway.

8. Park your car and make use of the WEGO Visitor Transportation System for a more stress-free vacation. This is a bus system in Niagara Falls, jointly operated by Niagara Region Transit and the Niagara Parks Commission. Their fleet of 27 comfortable buses serves Niagara Falls as well as Niagara on the Lake via 4 different routes. WEGO is a hop-on, hop-off visitor transportation system that connects all Niagara Parks locations to your hotel as well as other Niagara Falls tourism areas.

WEGO runs year-round and includes frequent convenient stops at all major attractions and hotels. A daily pass, which allows for unlimited travel on all their routes, is only $13.00 for one 24-hour period, or $17.00 for 48 hours. You can purchase your WEGO pass separately. It is also included (the 48-hour version) as part of Niagara Parks’ Adventure Pass, which is an excellent way to combine several attractions and save a bundle.

Enjoy your Niagara Falls vacation!

S M & MazeS

onster ON A HILL

Ian Paul was born into the tourism industry. His Canadian, Grimsby-born grandfather was stationed in Bermuda during the war. That’s where he met his wife. Once they had married, and after a short-lived business renting out treehouses in Grimsby, he convinced her to buy the property on Clifton Hill which now houses the attractions that Ian has had under his ownership for many years now.

By Martine Mackenzie

“I had to prove myself in the family business in order to be able to stay on,” he says laughingly. “I started out as a lifeguard at the old Honeymoon Hotel when I was 14. From there I became a stock boy in Honeymoon Gifts. When I turned 18, I began working as a bartender at the Jolly Brewer Bar which my Dad owned. I went off to McMaster University to study economics but came home every weekend to work in the bar instead of going out to the bars in Hamilton and partying with my buddies,” he jokes. “After I finished university, is when the company began adding attractions to the Hill and that’s where I ended up and where I am to this day.”

The Paul/Burland family has developed the property into what it is today. When the family matriarch passed away in 1994, the property and family business was divided up with Ian taking over one part of Clifton Hill and his cousin Charlie Burland, taking on the other part. “We took over the House of Frankenstein in the early 1980s. We then added the Crystal Caves Mirror Maze, and we now have the FrankenCoaster on the roof of the House of Frankenstein. I’d like to mention another unique attraction that is a tenant on our property and that is the Upside Down House,” he adds. “It’s a very cool concept.” Like all businesses in Niagara, Ian was very happy to see sanctions lifted and business as usual coming back.

By Jill Tham

HIKE a TAKE

Erika Navarro, Communications Specialist for the Niagara Peninsula Conservation Authority, has always known the benefits of engaging in outdoor recreation. “People have been impacted by the pandemic and now see the importance of being outdoors,” states Navarro. The NPCA consists of 41 conservation areas across the Niagara Region, including some parts of Hamilton and Haldimand County. The beauty that stretches across this area is filled with waterfalls, caves, and rare species of birds, plants, and trees. They are what Navarro calls Niagara’s “ hidden gems.”

The NPCA has four flagship properties: Ball’s Falls, Long Beach, Chippawa Creek, and Binbrook. “These properties have recreation activities, not just hiking,” says Navarro. “Our more passive properties have natural spaces for hiking, dog walking, and bird watching. These properties tend to be less busy,” says Navarro.

“Louth Conservation Area is located along the 16 Mile Creek in Lincoln County, Jordan Station,” says Navarro. “It is 36 hectares of land along the Niagara Escarpment and provides access to the Bruce Trail. Louth is home to two very beautiful waterfalls and rock formations, and is perfect for anyone who wants to hike,” says Navarro, adding that Louth has a parking lot, but no washroom facilities.

Rockway Conservation Area along the Niagara Escarpment is geared towards hiking and bird watching enthusiasts. “Rockway offers rich history and beauty,” says Navarro. “While you hike you can experience species like basswood, sugar maple, black walnut, and sycamore trees. There are two spectacular

waterfalls flowing over rapids: this is an exciting feature. These waterfalls are to be admired and are not safe for swimming,” says Navarro who stresses the importance of safety and the no swimming policy while visiting all of the NPCA properties.

Beamer Memorial Conservation Area in Grimsby boasts as one of the most breath-taking views of Lake Ontario and the Niagara Escarpment. “It has a look out where you can walk out and see all of Grimsby: it’s very beautiful,” says Navarro. Unique to Beamer Memorial is their yearly live bird demonstrations. “Every spring you can observe the spring hawk migration,” says Navarro. “Every April, we host the Niagara Peninsula Hawkwatch and we bring birds of prey.” A wheelchair accessible lookout and access to the Bruce Trail can be found at Beamer Memorial. “There is a public washroom, but it is currently closed due to Covid 19,” explains Navarro.

“One of our most popular locations is St. John’s Conservation Area: it is considered a hidden gem.” St. John’s is located within the Niagara Escarpment and the 12 Mile Creek Valley. “It is a hotspot for seasonal trout fishing,” says Navarro, adding that a fishing license is required. “St. John’s has four different hiking trails and they all vary in length and difficulty. Some of the trails are wheelchair and stroller accessible. It is important for me to stress that St. John’s has a very sensitive ecosystem. We ask that you remain on the trails and don’t remove minnows, tadpoles, frogs, or turtles,” says Navarro. “People will see a lot of ducks and geese and we ask that no one feed the wildlife because they become dependent on humans for food and lose their natural fear of humans.”

If culture and folklore are something you enjoy, then Cave Springs in Campden, Ontario is your place to visit. “The property overlooks Lake Ontario and it is the perfect representation of the Niagara Escarpment. The slopes and bedrock are dominated by sugar maples and there is a very unique and rich diversity of plants and habitat,” says Navarro.

“There is mystique at Cave Springs,” says Navarro. “The property came from the late Margaret Reed. She has written stories about Cave Springs being the fountain of youth. People would come and find the water and drink the water from there: we don’t recommend people doing that either. There is a famous ice cave that was once used for refrigeration; it is now blocked due to a failed expansion,” says Navarro. “There is also an underground lake, a wartime hideout, and a lot of mysterious rock carvings and a native North American encampment site. Access to this area is only through the Bruce Trail.”

Navarro stresses the importance of following some simple guidelines when visiting the conservation areas. “We suggest that hikers, whether they are beginners or intermediates, wear proper footwear and bring a walking stick. That is the number one essential,” says Navarro. “Many of our trails are uneven, we don’t recommend hiking in sandals.”

Sticking to the paths can help avoid poison ivy and ticks. “Niagara is a hot spot for ticks! We want people to be tick smart. It is just a matter of educating yourself,” says Navarro, adding that proper footwear and tucking your pants into your socks is helpful in tick prevention. “Wear insect repellent and light coloured clothes, and always check yourself before and after,” says Navarro, who encourages residents to check the Niagara and Hamilton Region Public Health for more information.

Checking the weather forecast, using the buddy system wearing sunscreen, and bringing water in a reusable container is also recommended by Navarro. “Sadly we see a lot of litter in our parks,” says Navarro, who encourages hikers to bring a litterless snack such as bananas and apples if they are unfamiliar with the area and in case their stay is longer than expected.

“Take only pictures and leave only footprints” is a phrase that Navarro hopes all visitors to the conservation areas take seriously. “It is crucial that nothing is removed, even the smallest branch is home to an animal,” says Navarro who constantly provides education to the visitors. “Always be aware of wildlife and avoid touching them. Salamanders are very sensitive species. They are sensitive to the soap on your hands. The properties belong to the NPCA, but they really belong to everybody,” says Navarro. “Everyone has to

help to keep it clean and everyone has a responsibility to the wildlife. Pets should always be on a leash for their safety, the safety of others, and the safety of the wildlife. Please practice our poop and scoop policy.”

“Binoculars used to be popular when I was young and they sort of disappeared,” says Navarro. “We promote this app called ‘ebird’ and when you start putting details of the birds into the app it will tell you which bird you see.” says Navarro. “People would be surprised how exciting this is for beginner hikers,” says Navarro. “It’s a great activity for all ages, someone just has to introduce you to it.” The NPCA website also has an ultimate scavenger hunt suited for young children.

“It is not hard to learn how our trails work. A lot of our hiking trails are one way in and one way out,” says Navarro. “We recommend that they reach out to us first if they plan on bringing small children or wheelchairs. Our properties are open year round from 8:00 am to 8:00 pm, however, as it starts getting dark sooner we ask that they depart 30 minutes before dawn and 30 minutes after dusk.”

The NPCA is filled with exciting adventures. Grab your camera and binoculars and enjoy discovering all the NPCA has to offer. “Take pictures and make beautiful memories, but making sure you are safe is key,” says Navarro. “We love when people send us pictures of our beautiful properties, so tag us at @npca_ontario.”

Something for Everyone Year Round

As Niagara Parks CEO David Adames explains, there’s always plenty to do in Niagara. By

Martine Mackenzie

“Niagara Falls is the #1 leisure destination in the country. We are thrilled to welcome guests from around the world all year round”, says David Adames, Niagara Parks’ CEO [Chief Executive Officer]. While many associate Niagara with summer family fun, Adames is quick to point out that there is plenty to do in fall and winter too.

Joining Niagara Parks in March of 2013 as Senior Director of Business Development, Adames was charged with overseeing all revenue-producing operations. This included all attractions, retail, heritage, culinary and golf locations, as well as having sales, marketing, events and communications as part of his vast portfolio.

Photos courtesy of Niagara Parks

He no doubt was doing something well, as Adames was named COO [Chief Operating Officer] in the fall of 2016. With his star continuing to climb, he was named Acting CEO in November of 2018, with the title becoming permanent in March of the following year.

Niagara Parks, established in 1885, is an agency of the Government of Ontario which maintains the shoreline of the Niagara River. “Essentially, we manage 56km of the Niagara River corridor from Lake Erie in Fort Erie, all the way to Lake Ontario in Niagara-on-the-Lake,” says Adames. “There is so much unique geography within the Parks and there are so many ecologically sensitive areas –for example, the Niagara Glen.” He goes on to say, “We want to encourage people to explore our amazing natural experiences, because they are like no other you can find anywhere else in the world [Niagara Glen], but at the same time, we want to respect the environment”. Part of Niagara Parks’ core mandate is being the environmental and cultural stewards of the Niagara River corridor, and it is a responsibility they don’t take lightly.

When asked for some final thoughts, David is pensive for a moment, then says, “There is so much that Niagara Parks has to offer throughout all four seasons – the colours of the fall foliage, the beauty of the ice forming in the winter, the Festival of Lights… we want people to come see us and share in everything Niagara has to offer.”

DAYTIME EXPERIENCE

Experience the story of power at the Niagara Parks Power Station Daytime experience!

Discover history with a new bilingual audio tour, featuring stories from former employees and technical insights. Experience the power of electricity with a stunning Tesla coil demonstration. Learn how the 2,200-foot tunnel was built using only lanterns and basic tools, then enjoy breathtaking views from the new observation deck by the river.

LEARN MORE AT NIAGARAPARKS.COM/POWER

NIGHTTIME EXPERIENCE

Experience exclusive after-dark access to the Niagara Parks Power Station!

Explore the main generator hall’s beautifully lit grounds, unveiling new multimedia stories of the power station’s history. Enjoy flexible screenings of Currents, an epic sound and light show. Then, journey through The Tunnel to an observation platform overlooking the illuminated Horseshoe Falls on the Niagara River.

LEARN MORE AT NIAGARAPARKS.COM/POWERATNIGHT

Living the Dream

As the Niagara Falls, Niagara-on-the-Lake and Fort Erie Member of Parliament, Tony Baldinelli is living out his childhood dream.

By Martine Mackenzie

“I knew I wanted to be in politics from the time I first visited the incredibly beautiful Centre Block building in Ottawa, when I was a student in Grade 6 at Notre Dame School and we visited Parliament Hill. Now, I’m so fortunate to be living my dream!”

For Tony Baldinelli, Member of Parliament for Niagara Falls, Niagara-on-the-Lake and Fort Erie, going to work every day is great because he loves what he does. Born and raised in Niagara Falls, Tony attended McMaster University after graduating high school where he studied political science.

“I officially became a member of the Conservative Party in 1984 with my first vote for the late Prime Minister Brian Mulroney. After graduating with my degree, I was so fortunate to get the opportunity to work with the Honourable Rob Nicholson, MP from 1988-1993 as his Legislative Assistant in Ottawa.

Politics are politics -- In 1995, Tony moved to Queen’s Park, where he served as Legislative Assistant to the Honourable Marilyn Mushinski, who was then Ontario’s Minister of Citizenship, Culture and Recreation.

After serving as a Public Relations, Public Affairs and Community Relations specialist with Hill and Knowlton Strategies in Toronto for five years, Tony returned home to Niagara Falls in 2001. From that time, he served as the Senior Manager of Communications and Stakeholder Relations for The Niagara Parks Commission, promoting everything Niagara for 18 years.

Following the announcement that Mr. Nicholson would be retiring from politics after proudly serving for over 24 years, Tony successfully ran in the next federal election campaign as the Conservative candidate. On October 21, 2019, Tony was elected Member of Parliament for his hometown riding of Niagara Falls. In the following federal election on September 20, 2021, Tony was successfully re-elected.

When asked what he likes best about the job, Tony answered quickly, “Being in the riding and at events with constituents.” He goes on to say, “I love hearing their issues, stories, and getting to know them.”

Tony loves representing Niagara because it has so much to offer.

“Niagara is filled with experiential tourism opportunities – the agriculture we have is incredible and this pours into the restaurants, and the wine industry – where people are literally immersed in the experience of farm-to-table in every respect.”

In summing up what Niagara is to him, Tony eloquently says, “It’s an iconic destination! We are the number one leisure tourism destination in all of Canada and we are in a great strategic position to accommodate worldwide travel and tourism.”

But it’s not just about Niagara Falls.

In addition to Niagara Falls, Tony also ranks the Shaw Festival in Niagara-on-the-Lake as one of Niagara’s premier spots to take in. “It’s one of the foremost cultural institutions in our country. The quality of theater offered there is excellent. And from Niagara-on-the-Lake to Fort Erie, we have the greatest concentration of 1812 war sites anywhere.”

Tony continues to promote Niagara and advocate on behalf of his constituents as he navigates his way between Ottawa and his home here in the city.

Opposite page, top: photo courtesy HoC-CoC, Bernard Thibodeau. Top right: photo courtesy of Jeffs Lake side Studio.

Cooking Up a Storm

By Martine Mackenzie

“At Strewn, terroir is a concept best experienced firsthand. It’s all here waiting for you!”

Strewn Winery is situated just outside of the historic town of Niagara-on-the-Lake and a wonderful experience awaits you with Strewn’s award-winning VQA wines and dining. Visitors can look forward to tasting flights, cellar tasting experiences, engaging wine-education seminars, and special events. Guests can dine onsite at OLiV Restaurant or roll up their sleeves in a hands-on class at the Wine Country Cooking School

This is where Jane Langdon comes in! And this is where you “Learn. Cook. Eat. Drink. Repeat.”

Trained as a journalist and communications specialist,

it’s easy to see why Jane is such a great fit to lead the Wine Country Cooking School. With her gregarious, welcoming, inquisitive, creative, and helpful nature, guests are sure to love the experience from beginning to end.

Here’s her story:

“Joe Will, who is the President, Founder and original winemaker and I have been friends for years. We were in Napa in 1995. I love the cuisine and winery tourism there, and we passed by the west coast campus of the Culinary Institute of America. We had talked about opening our own winery for years, and I thought, ‘Let’s do a cooking school within the winery!’ Flash forward to 1997 -- a vineyard was planted, and the original buildings were extensively rebuilt

to create the visitor centre at Strewn and the classrooms of the Wine Country Cooking School.”

Jane is no stranger to the kitchen. While studying journalism and communications at the former Ryerson University, now known as the Toronto Metropolitan University, she worked part-time as an assistant at a demonstration cooking school in Toronto. “I’ve always loved working with food and being inspired to create with ingredients local to the region. Once Strewn was born, we literally had a marriage of food and wine. But I did not want to do a traditional chef’s training. I wanted to work with real people who can appreciate seasonal and local foods that fit easily into recipes and lifestyle.”

When asked what inspires her recipes and menu creations, Jane says, “I’m inspired by the seasons, and I learn by doing.”

The Wine Country Cooking School has a gourmet kitchen equipped with state-of the-art appliances and cookware. Paired with the best ingredients that Niagara has to offer during our four seasons, taking one of Jane’s classes is sure to be a recipe for success.

“I offer hands-on recreational classes on Saturdays that last roughly 4 hours and 20 minutes. Two people come together and go through the entire preparation and cooking process to produce a 3-course meal which is then shared by them in our private dining room and enjoyed with wine pairings for each course.”

This great concept gives guests a very personal and delicious experience where they have fun with what they are doing. They learn by doing then put what was taught into practice.

Jane goes on to say that: “I shop local as much as I can. When the seasons change and we are on the cusp of certain ingredients, I will change up the menu offerings. Summer is a great time to visit local market stands to get heirloom tomatoes and just picked fresh produce. Our guests see that you don’t have to buy exotic ingredients to make real food for real people in real time.”

Jane has noticed a new trend developing in the food industry as well. “People seem to be more interested

in bringing back that generation to generation sharing of recipes and traditions. And men have really gotten interested in cooking!”

With luxury, gourmet grocery stores popping up everywhere, younger people are also on board with changing up their food choices, steering away from fast foods. “Grocery stores now have great offerings compared to what they used to have not so long ago. It makes for a bigger variety of food choices,” she adds.

Recipe development is Jane’s second favorite thing to do right behind teaching these innovative cooking classes. “I like to incorporate ingredients that may not be as traditional, into otherwise traditional dishes. For example, adding flax seeds into breadcrumbs for cutlets. Flax seeds are so healthy, and they give the breading that extra crunch.”

From using wonton wraps to make ravioli stuffed with asparagus in a lemon and tarragon sauce, to adding a touch of mustard to the milk used in the breading process to give that extra little zing of flavor, guests to the cooking school are sure to be amazed by their experiences.

Of course, there are a lot of things to be considered besides what ingredients are available locally at any given time as Jane plans her exciting menus. “People are eating differently now, and there is also the adjustment to dietary issues that need to be considered. This is why I post menu options so that potential guests can pick and choose accordingly. They know what to avoid and what they can make without putting their health in jeopardy.”

The Wine Country Cooking School also provides kitchen experiences for corporate and group events, as well as providing a new take for such occasions as engagement parties, wedding showers, anniversary parties, etc.

Jane will take you every step of the way as you engage in this gastronomic delight!

winecountrycooking.com

Photo courtesy of The Wine Country Cooking School.

Booming! Port Colborne is

Yes, it is! The city, located on Lake Erie, at the southern end of the Welland Canal, sure has a lot to boast about these days and Mayor Bill Steele isn’t shy about bragging rights.

“There’s so much happening right now. It’s a very exciting time,” he says. “We’re gearing up for our second Canal Days event since Covid restrictions were lifted. It will be as good, if not better than last year. We have some great entertainment that hasn’t been released yet, but people will be really surprised.” As in the past, there will be many things to see and do, including bands at Lakeview Park, vendor set-ups, local shopkeepers and restauranteurs opening their doors, an antique car show, fireworks, and lots of activities for kids and seniors alike.

Canal Days is something not to be missed!

Speaking of the Welland Canal, for the last few years

Port Colborne has been a stop for large cruises ships. In

the past, roughly 12 ships would stop in over the year, but that number has grown exponentially. “Last year, 66 ships stopped in. This year, we are expecting 72 and in 2024, we are scheduled for 122! It’s getting bigger and bigger! The Viking Octantis is being joined by her sister ship, the Viking Polaris where passengers will be disembarking to enjoy our city. We are one of many stops in Niagara. Passengers will also be seeing the Falls, the wineries – lots of things in the region. Port Colborne is part of Niagara and I’ve always said what’s good for Niagara is good for Port Colborne!” says Mayor Steele. “The entrepreneurship of our community is working with Viking to offer all kinds of experiences for shore excursions. Could be renting bikes, beach day at Nickel Beach, golf afternoon, fishing trip on Lake Erie for Walleye or Bass, shopping downtown, dining in our restaurants, walking tours, hiking tours, Lighthouse Theatre

By Martine Mackenzie

Booming!

– these are the things we want to offer, and that Viking’s customers are asking for.”

Not only is Port Colborne a tourist destination, but it is also a growing municipality. “We’ve just received two subdivision applications. Houses are going up everywhere. We’re looking at roughly 2800 homes! It’s good growth –infilling within our urban area. The services and roads are already there minus a few upgrades here and there. The pieces of the pie don’t get any smaller unless you have development.”

As far as a Strategic Plan goes, Mayor Steele is eager to get it up and running, having just won another term in the Fall of 2022. “We’ve expanded on our previous Strategic Plan. The pillars are development in town, our tourism, how we keep our parks and beaches, how we deliver our services – as we move forward and develop our new Strategic Plan

and mold it a little bit more – economic development is our priority. We’re working well with the St. Lawrence Seaway. We’ve just announced the revitalization of Wharf 18. It’s been out of use for about 15 years now if not longer. It’s about creating jobs. Our future is bright! We’re back on track!”

Photos courtesy of the City of Port Colborne.

Marshville

LABOUR DAY WEEKEND

Saturday, August 30th to Monday, September 1st 10 am to 5 pm

Wainfleet Village Sports Complex Hwy #3 West, Minutes from Port Colborne

ADMISSION (Cash Only Please):

Seniors 65+: $7 on Saturday only

Adults: $8

Children under 10: Free FREE PARKING

This is the slogan that Niagara Casinos has used for many years. It’s not wrong! Everything that is offered in both of the casinos’ sites is filled with fun.

By Martine Mackenzie with Jennifer Ferguson

More Fun! It’s Just Plain

Fun!

Photos courtesy of Fallsview Casino Resort & Casino Niagara.

With the recent opening of the OLG Stage at Fallsview Casino, Inspire Niagara thought it would be a great opportunity to sit down with Richard Taylor, President, Niagara Casinos and let him fill us in on the new and exciting things happening.

Niagara Casinos became part of the Mohegan family in 2019. How has that transition been?

We were Mohegan’s first operation international property. The strong partnership with Mohegan offers us more opportunities to cross markets, grow our brand and drive business to Niagara Falls from new areas. Their team has been nothing but supportive throughout all of this and I cannot thank them enough as we continue this great partnership. We are really excited about the growth of the Mohegan enterprise across the globe, including South Korea, and their newest property in Las Vegas.

What are the biggest changes you have seen for Niagara Casinos?

FIRST, MORE RESTAURANT OPTIONS!

The launch of Bar Barista has been great! It provides two unique experiences for our guests. By day, it’s a high-end European coffeehouse featuring fine pastries and by night, transforms into a contemporary cocktail bar featuring small plates, local wines, and expertly curated beverages.

The Grand Buffet relaunched in the summer of 2022, introducing a new and improved customer service experience, which includes a faster seating service and a focus on reducing our food waste.

The Golden Lotus introduced the bespoke tea experience, which is an in-depth guided tea tasting experience that is unique to our property. This has been a great addition to the Golden Lotus, along with its authentic Cantonese dinner menu.

We are preparing to open a 7,000 square foot sports bar later this year.

Our focus is really on local food and beverage, and we partner with numerous local businesses to bring the Niagara experience to our culinary options.

SECONDLY, MORE SHOWS!

We’ve recently officially opened the OLG Stage at Fallsview Casino with none other than Billy Joel! The show was a tremendous success, and our guests are still talking about the event which took place in February of this year. Pitbull just performed to a packed audience! And we have some amazing performances coming later this year – Comedian Kevin Hart, 80s rocker Billy Idol, Grammy and Juno-Award winning Canadian superstar Sarah McLachlan, Cheap Trick, the legendary Tom Jones, Santana, John Fogerty, Kane Brown, and how can we forget Rod Stewart all coming to the OLG Stage at Fallsview Casino! We also announced our first ever production show coming to the OLG Stage -- Return to Grace!

Now those are just a few to mention as we announce new shows every week!

The OLG Stage at Fallsview Casino is a state-of-the-art venue! It’s outfitted with 5000 soft-seats throughout the theatre with no seat at a greater distance than 150 feet from the stage. It’s a fully AODA accessible venue that also offers T-Loop listening technology and 150 AODO accessible seats.

Right page: Top: OLG Stage at Fallsview Casino, Bottom Left: The Golden Lotus, Bottom Right: The Grand Buffet.

We are also continuing to operate the Avalon Theatre which is a 1500-seat state-of-the-art facility. No seat is more than 100 feet from the stage in the Avalon. In the past, this venue has hosted over 250 performances a year including Steven Tyler, Duran Duran, Harry Connick Jr., Tony Bennett and many more.

PRIVATE

GAMING IS ANOTHER EXCITING OFFERING AT NIAGARA CASINOS.

Leveraging the world’s best view of Niagara Falls, Fallsview Casino Resort developed two high-end gaming suites on the 30th floor of the hotel. Each room has three gaming tables and flexible game types to meet the player’s desire. Connected to a beautiful hotel suite we offer food and beverage on demand and the private gaming rooms provide the ultimate in privacy and convenience to the triumph of players. Fallsview Casino Resort also offers three private gaming rooms for players within the Salon Privé.

WE’VE ALSO INTRODUCED THE NEW MOMENTUM PLAYERS’ PROGRAM.

The Momentum program is Mohegan’s award-winning loyalty program which gives our players more choice and flexibility. With Momentum dollars earned as they play on both slot and table games, players can use their dollars towards Fallsview dining, the hotel, entertainment, or even free play. The program maximizes excitement with amazing rewards and benefits and players can decide where to apply their momentum dollars to suit their needs. The program will continue to expand over the next year.

ONLINE GAMING LAUNCHED IN ONTARIO JUST OVER A YEAR AGO (April 4, 2022)

This is a highly competitive market with more companies and more than 70 potential operators vying for market share and the consumer wallet. We work in partnership with Mohegan Digital to offer the iGaming app – PlayFallsview. This new line of business offers an opportunity for Niagara Casinos to expand the customer experience from bricks and mortar to the experience beyond the properties and vice versa. Our next steps are to tie the online experience back to the property through our Momentum program. This will be a competitive advantage that many companies will not be able to offer.

During the pandemic we successfully launched a social gaming app (FallsviewSocial) to stay connected to our patrons.

SPORTS BETTING LAUNCHED IN NOVEMBER 2022 AT BOTH SITES.

Fallsview offers 21 kiosks and Casino Niagara has 15 kiosks. Customers at Casino Niagara can also enjoy watching all of their favourite sports at LEV2L Sports Bar – with over 50 HD plasma screens keeping everyone in the action for all the edge-of-your-seat games. The touch-screen kiosks at both properties will allow bets to be placed on all major North American sports and a variety of other major sporting events including the World Cup. Single event wagering, parlays, props, and more betting options are also available. Bets may also be placed at the Sports Betting windows. Sports Betting Ambassadors are available at both properties to answer any questions sports enthusiasts may have regarding games, betting options or to take bets. We partnered with Kambi to provide the sports betting platform and SuzoHapp for the kiosks and we are expecting to open a Sportsbook in late 2023.

What is your vision moving into the future?

The next couple of months are very exciting for the property. We are continuing to add new and amazing entertainment to both the OLG Stage at Fallsview Casino and the Avalon Theatre. We are continuing to work on the new 7,000 square foot sports bar to support our Sportsbook which is expected to open later in the year. We are in the midst of preparing for our Hot Summer Fun promotion and our Backyard BBQ, as well as many more exciting projects for the summer season.

What do you feel offers Niagara Casinos a competitive advantage?

First, we are located in the heart of Niagara Falls. Secondly, Fallsview Casino Resort and Casino Niagara are award-winning properties that offer leading entertainment and superior guest experiences. The outstanding guest experiences offered by Niagara Casinos associates will keep customers coming back to the properties. Fallsview Casino Resort and Casino Niagara house large and impressive gaming floors with more than 4,800 slot machines and 160 gaming tables. Both vibrant properties feature over 20 outstanding dining options including the Wine Spectator’s Best of Award of Excellence for our two signature restaurants, Ponte Vecchio and 21 Club Steak & Seafood. Then, there are our aforementioned, state-of-theart, entertainment theatres. The future is bright for Niagara Casinos as we continue announce new big-name

Left page: Left: Teslatron Fountain at Fallsview Casino, Right Side,Top to Bottom: Noodle Bar, Ponte Vecchio Osso Buco, The Grand Buffet - Italian, LEV2L Sports Bar & Entertainment - Casino Niagara.

Richard Taylor

Executive Biography

Richard Taylor - a recognized industry leader with a solid reputation for delivering significant results. A proven change architect, proficient at cultivating talent and building high performing teams.

Richard is President, Niagara Casinos and possesses a rare and unique professional background as he has held executive roles in all facets of gaming including Ontario Lottery & Gaming (OLG), the Alcohol & Gaming Commission of Ontario (AGCO) and with gaming operators. This experience has provided Richard with the ability to understand the various stakeholder expectations and also the political and public landscape that affects gaming in Ontario.

Richard currently reports to the COO and the Board of Directors for Mohegan Gaming and Entertainment Inc. and has oversight of both Fallsview Casino Resort and Casino Niagara. Combined, these sites have an employee population of 3,500. Throughout his leadership, the organization has also received numerous industry excellence awards for the hotel, the spa, restaurants, and the casino and workplace environment.

Richard is a firm believer that there is no greater driver of an organization’s success than its people – those that are united around a collective set of values and behaviours. His entrepreneurial and transformational style of leadership aligns and mobilizes the organization resulting in the delivery of a consistently well-executed customer experience.

An advocate of philanthropic endeavors, Richard promotes corporate social responsibility and has built productive relationships with numerous community groups and agencies to foster organizational reputation. Richard also leads by example and has served on various not-for-profit and charitable boards.

Richard holds a CPA/CMA designation from the University of Windsor and a Bachelor of Commerce degree. Richard has also graduated from several executive programs including the University of Reno, Rotman School of Business and most recently, Queen’s University.

entertainment each and every week and look forward to the opening of a new Sportsbook in late 2023.

What is your typical day like?

I like to think of myself as a very busy multitasker. I am involved in the day-to-day operations here at the casino and I’m on top of where all our projects are heading. When I am not here, I am making trips to Toronto for in-person meetings with either the OLG, ACGO or iGO. I am also on calls with MGE Corporate and with local businesses, hoteliers, and with our tourism partners.

I like to think of myself as someone you can approach to ask questions, and with whom you can be honest. I am always listening to our associate’s ideas and suggestions about how we can build and enhance the experience at Niagara Casinos

I make it a priority to stay connected with our guests, our employees, and the businesses and organizations we work with and I always take the time to stop and say hello and see how everyone is doing.

What do you feel you need most going forward to continue doing your job with maximum effect and efficiency?

We are always looking to gather information about our industry, our customers, and the market. Every decision that we make is data driven and strategically planned and this will continue to ensure we remain a viable business.

Are there considerations from local politics/organizations that you must balance with your overall mission as leader of the largest employer in Niagara?

We are committed to Niagara Falls. Collectively, Niagara Casinos injected $60 million into the local economy, furthering ties with more than 300 regional businesses. Niagara Casinos is one of the largest employers in the Region and we are excited and proud to have returned all of our employees back to work following the pandemic. Together, Niagara Casinos, MGE and the OLG, have been promoting greater economic development in Niagara Falls, creating jobs while driving tourism activity to ensure continued revenues for both the Province of Ontario and the Niagara Region.

The completion of the 130-million dollar OLG Stage at Fallsview Casino was facilitated by a Public-Private Partnership led by the OLG. This is the type of state-of-theart venue customers want — and is essential in a competitive, tourism-driven centre like Niagara Falls.

Thank you so much for your time! And I’ll be calling you so we can meet up at Bar Barista for an espresso, maybe even a crafted cocktail.

You’re most welcome and it’s a date!

fallsviewcasinoresort.com casinoniagara.com

The History of Hydro-Electricity IN NIAGARA

By Martine Mackenzie

The New York Power Authority has a long and proud history. As an early experiment in public power, it served as a model for federal initiatives such as the Tennessee Valley Authority and the Bonneville Power Administration. Today, the Power Authority produces some of the cheapest electricity in North America, helping to drive New York’s economic revival while its efforts to promote efficient use of energy and to develop new, environmentally-friendly power sources continue to break new ground and to draw national

and international attention.

By 1954, all approvals were in place, and Robert Moses, New York’s “Master Builder,” who had been designated by Governor Thomas E. Dewey as Power Authority chairman, was ready to go to work. In cooperation with Ontario Hydro, a construction army transformed millions of tons of concrete, stone and steel into a power-producing marvel. The Power Authority’s 800,000 kilowatt (kw) share of the facility is today known as the St. Lawrence-Franklin

D. Roosevelt Power Project. An accelerated construction schedule led to the start of electricity production in July 1958 and delivery of full power a year later, two years ahead of the original schedule.

In 2021, The New York Power Authority hit more than one milestone with the opening of the Energy Zone, its newest Visitors Center located in Utica, NY. The John S. Dyson New York Energy Zone will introduce visitors to the dynamic world of electricity, past, present, and future, and New York State’s part in it. Interactive exhibits, a 3-D immersive movie experience, hands-on activities, videos, and more meet visitors at every turn.

Locally, the Niagara Power Vista, part of the giant complex in Lewiston, NY offers some great fun for people of all ages.

Niagara Power Vista provides a rich educational opportunity for school groups and community organizations. Featuring over 50 interactive exhibits, visitors receive a hands-on understanding of electricity and hydroelectricity. With resources that merge science and play, the Niagara Power Vista is an ideal destination for an immersive STEM learning experience. Educational tours and workshops are offered by reservation only.

There are FREE activities and events all year! Meetings or family gatherings - the Niagara Power Vista offers free meeting space to coincide with exploration of the exhibits!

And if you’re looking for a real trip back in time to explore early hydroelectricity in Niagara, just hop on the “Discover Shuttle” from the Power Vista and it will take you down to the site of the former Schoellkopf Power Station.

The Schoellkopf Power Station was constructed in three sections between 1905 and 1924, and at the time of its completion was the largest hydroelectric power station in the world. The complex included offices, gatehouses, and

Images courtesy of New York Power Authority.

other buildings at the top of the Niagara Gorge, and turbinegenerator stations located at the base. Water was diverted from the Niagara River above the falls, by a 4,600’ canal that ran through the city to the edge of the gorge.

On the morning of June 7, 1956, workers noticed water seeping into the plant from the back wall. By mid-afternoon, the cracks in the rear wall were widening while 40 men worked with sandbags to stop the flow of water.

At 5:00 PM, the Schoellkopf Power Station sustained a catastrophic collapse which destroyed two thirds of the plant. Six generators capable of producing 322,500 horsepower had been demolished. Damage was estimated at $100 million dollars. The most devastating was the sudden loss of 400,000 kilowatts of power from the power grid. Suddenly, a loud rumble was heard from behind the wall, and the wall began to collapse. One of the workers, Richard Draper of Lewiston, was killed. The rest escaped unscathed. The entire southern portion of the plant collapsed into the river below. As the generators blew apart, some debris was propelled to the Canadian side of the gorge.

In 2013, the Maid of the Mist began construction on the site as a location to store their boats during the harsh winter months. As part of that project, the original elevator shaft was restored and elevator access to the Gorge and the Schoellkopf site was granted. Visitors can also access a connected hiking trail as well.

There is no cost to ride the elevator and it is open seasonally.

Open 7 days a week, 9 am to 5 pm (closed certain holidays) nypa.gov

Wining and Dining in Winter

There’s nothing like patio season here in Niagara. After being subjected to a long, cold, dark, and dreary winter, locals, and visitors alike flock to outdoor patios as soon as the weather hits 15 degrees Celsius and the sun peeks through the clouds. There’s a magic to being outdoors in the beautiful sunshine during the day and the sparkling stars at night. With the onset of the innovative invention of domes, people can now enjoy this luxury all through the colder months. Below, you will find the best of the best that Niagara has to offer when it comes to this wonderful experience.

By Martine Mackenzie

Photos courtesy of Fielding Estate Winery, Flour Mill Scratch Kitchen in the Old Stone Inn, Konzelmann Estate Winery, Bistro Mirepoix

Fielding Estate Winery

fieldingwines.com

Fielding Estate Winery has a spacious patio full of wine domes under which you can enjoy the ambiance of dining outdoors without the chill. Your beverage of choice can be cider or wine by the glass or enjoy a flight along with charcuterie and cheese plates. Each private snow globe is heated and transparent so you can admire the surrounding views of the vineyard and Beamsville Bench in pure comfort. Dome reservations are for 1.5 hours and for groups of up to 6 guests. Children are welcome but the domes are not pet-friendly so it’s best to leave all furry companions at home.

Trius Winery

triuswines.com

If you’re wanting an elevated dining experience, look no further than Trius Winery. This winery/restaurant offers a four-course dinner with wine pairings in a personal, heated snow globe in Niagara-on-the-Lake. Tastings begin nightly at 7:00 p.m. and reservations are a must. You are guaranteed an dining adventure like no other as Chef Frank Dodd uses local farm-to-table Niagara fare to whip up fantastic and unique dishes. Trius also offers hot chocolate by the fireside to look forward to after your dining experience.

The Flour Mill Scratch Kitchen

oldstoneinnhotel.com

The Flour Mill Scratch Kitchen in the Old Stone Inn offers both alpine cabin dining and dome dining where guests can have the outdoor experience of their choice in Niagara Falls. Both the alpine cabin and dome offer seating between 4 and 6 guests and feature Bluetooth speakers, so guests can enjoy the playlist of their choosing. Using only the finest of ingredients ensures that freshness is never compromised. Reservations are strongly recommended.

Konzelmann Estate Winery

konzelmann.ca

Konzelmann Estate Winery is Niagara’s exclusive lakefront winery and is heralded for providing one of the most friendly, informative, and educational experiences in Niagara’s Wine Country. Konzelmann’s vineyard dome provides a private outdoor experience like no other where you and 3 guests enjoy an hour-long private tasting paired with locally sourced charcuterie all on a raised outdoor platform overlooking the vineyard and Lake Ontario. Reservations are a must.

Bistro Mirepoix

/onionscarrotscelery /onionscarrotscelery

Bistro Mirepoix in St. Catharines, Ontario offers the cutest wee sheds that resemble greenhouses. They are the perfect spot if you’re craving brunch and looking for the option of eating outdoors. This little bistro focuses on breakfast and lunch, but mostly brunch, and has a mouth-watering menu that includes Pork Belly Eggs Benedict and Sourdough Waffles. In fact, Bistro Mirepoix is so charmingly quaint and tiny that it doesn’t even have a website. However, it does have a Facebook and Instagram page and can be reached for reservations at the following number: (289) 968-8772.

While you can leave your snow pants and big boots at home as the domes are heated, guests are advised to dress accordingly.

Opposite page, top left to bottom right: Shed at Bistro Mirepoix, Vineyard Dome Interior at Konzelmann, Dome Dining at The Flour Mill, Vineyard Dome Exterior at Konzelmann, and the Domes of Fielding Estate Winery.

Sweet How

The Bakery at Skylon Tower q q

By Martine Mackenzie

Sweet IT IS

I usually research my subjects carefully before I take on writing a feature. I had written about The Skylon Tower numerous times before, so imagine my surprise to find out that there is a very impressive in-house bakery hidden on the lower level of the tower.

I was greeted at The Bakery, as it’s affectionately known by John Zizian, the Pâtissier, and overseer of all the sweet goodness that comes out of his spotless and very organized kitchen. John is classically trained in pastries and baked goods and prides himself on having been with The Skylon since 1993.

As he walked me through the immaculate workspace and gave me a guided tour, John pointed out that everything dessert is made from scratch. He had just finished cracking and separating over 100 eggs, extracting the whites, whipping them up into a gigantic foam, ready to be baked into 13 sponge cakes.

“It’s all chemistry and math,” John says. “With baking, it’s all about consistency and technique – once everything is mixed, if there’s been a mistake, we start it over from the beginning. We can’t take out too much salt from batter.”

Watching how this well-oiled machine works, I doubt that this happens very often.

Because the two dining rooms, The Revolving Dining Room and The Summit Suite Buffet are at the top of the tower, space is at a premium and is reserved for dining tables where guests can get the ultimate view of Niagara’s thundering waters and surrounding areas. Although equipped with fully-functional kitchens, all foods are prepped on the lower level, then transported up via the “Yellow Bug” where the dishes are finished. Steaks are cut to order, and calamari is hand-breaded.

Regardless of whether your palate prefers savory or sweet, a meal at either of The Skylon’s restaurants will be made up of only the top-of-the-line ingredients.

In The Revolving Dining Room, guests have the choice of many desserts which are the perfect way to end a glorious meal, overlooking the lights on and the fireworks over The Falls. There are three types of cheesecake: Skylon’s Baked Praline Cheesecake, served with whipped cream and candied pecans; Freshly Baked Vanilla Cheesecake, served with strawberry or raspberry sauce; or Chocolate “Velvet” Cheesecake, topped with a pecan and coconut nougat with drizzles of caramel and chocolate sauces. Of course, another favourite is Skylon’s Warm Pecan Pie, served à la mode with vanilla ice cream. For the chocolate lovers out there, there is a Chocolate Amaretto Torte, garnished with toasted almonds, which uses only the finest Belgian dark chocolate. For those who really want a decadent dessert, Skylon’s famous Crème Brulée is a real crowd-pleaser and is caramelized to order. For those favoring something more traditional, there is an individually baked Apple Pie à la mode served warm and topped with caramel sauce.

What is most fascinating is learning how much time and imagination goes into the process of creating these amazing desserts.

The pecan pie has a scratch made sugar cookie crust instead of the traditional pie crust. John assured me that I will never taste anything like it anywhere else. “We really like to do things differently here,” he adds with a smile, as we make our way up in the “Yellow Bug” to The Revolving Dining Room so that I can sample some of this sweetness. It was all there for my asking, taking, AND tasting! All full size!

Of course, I had to try the Chocolate Amaretto Torte. It was smooth and delightful, filled with amazing chocolate flavor. I do love chocolate, but I often find cakes to be too much. Not this one! I don’t know what the secret ingredient is, but it kept the torte from being cloyingly sweet. I moved onto the individual Apple Pie which was served warm with beautiful vanilla ice-cream making it À la Mode. The drizzle of scratch caramel sauce was a nice touch. First of all, this dessert can easily be shared as it is enormous as are the portions for all of Skylon’s desserts. As I cut into it, John watched for my reaction. “What do you think?” he asked. “That’s not apple pie filling,” I answered. “Nope! We make our apple pie with an apple crumble filling!” Let’s just say, it was a crunchy, and a very pleasant surprise. In fact, I didn’t just taste this dessert, I went back and finished it! AND, I also finished the cheesecake!

Let’s talk about that cheesecake! “It’s all in how it’s made,” says John. “The process from start to plate takes 24 hours, as does the crème brulée.” I was presented with a very generous portion of vanilla cheesecake topped with

homemade strawberry sauce. Something happened in my mouth when I slipped that bite of cheesecake off the fork… it is HEAVENLY! I know cheesecake and it’s my go-to order for dessert whenever I go out for a meal. But THIS! This cheesecake has something in it that I couldn’t quite pinpoint, and I pride myself on my discerning palate. When I pressed John, he smiled coyly, and admitted, “Yes, there is an ingredient in our cheesecake that you won’t find in traditional baked cheesecakes anywhere. I can’t tell you what it is, but I’m glad you were able to pick out that there’s something different. You should come closer to Christmas and try our candy-cane cheesecake,” he added. “At first, I wasn’t sure about it, but the combination of mint and the crunchy candy pieces, with our vanilla cheesecake – well, it was a HUGE hit! We’re planning it again this year!”

Needless to say, I left the Revolving Dining Room very sated and very happy, having also enjoyed a lovely cappuccino along with the desserts.

The Skylon Tower is the perfect place to celebrate birthdays, anniversaries, and special occasions of any kind and The Bakery will be happy to provide a custom cake order to make for a truly special evening, but they do require 48 hours advance notice.

Special thanks to Pâtissier, John Zizian, Theresa La Fratta, Customer Service Sales Coordinator, and to Anita PengHrepic, Director of Sales and Marketing.

What’s the about

People come from all over the world for Niagara Ice Wine. They can’t wait to try it whether it’s as an after-dinner sipping drink or poured over ice cream.

Ice wine is very popular here in Niagara, largely because the viticultural terroir in the region is so conducive to the production of this luxurious beverage.

Canada, particularly the Niagara Peninsula consistently undergoes freezing in and has become the world’s largest ice wine producer. As a result, Canada produces a greater volume of ice wine than all other countries combined. Approximately of all ice wine produced in Canada originate from Ontario based wineries.

People come from all over the world for Niagara Ice Wine. They can’t wait to try it whether it’s as an after-dinner sipping drink or poured over ice cream.

So, let’s find out just what all the fuss is about.

Ice wine is very popular here in Niagara, largely because the viticultural terroir in the region is so conducive to the production of this luxurious beverage.

What is ice wine?

By Martine Mackenzie

So, let’s find out just what all the fuss is about.

Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes’ must is then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice.

Why is ice wine so expensive?

What’s the history of ice

Canada, particularly the Niagara Peninsula consistently undergoes freezing in winter and has become the world’s largest ice wine producer. As a result, Canada produces a greater volume of ice wine than all other countries combined. Approximately 90 per cent of all ice wine produced in Canada originate from Ontario based wineries.

In 1983, Niagara-based wineries Winery, as well as Hillebrand, and two wineries with Austrian winemakers part of Ontario, all left grapes on to produce ice wine. Inniskillin and crop to hungry birds, while Hillebrand were able to harvest a minuscule

What’s the history of ice wine in Niagara?

The grapes’ must is then pressed from the frozen grapes,

In 1984, Inniskillin winery was the to produce ice wine for commercial 1984 under the direction of the winery’s owner Karl Kaiser often being mentioned ice wine. Kaiser used nets to protect to produce Inniskillin’s first ice wine. from Vidal grapes and was labelled

TASTE NIAGARA LOCAL HARVEST

in Niagara, largely because the viticultural terroir conducive to the production of this luxurious beverage.

What is ice wine?

Niagara Peninsula consistently undergoes freezing in winter largest ice wine producer. As a result, Canada produces all other countries combined. Approximately 90 per cent Canada originate from Ontario based wineries.

out just what all the fuss is about.

resulting in a smaller amount of more concentrated, very sweet juice.

Chardonnay, Kerner, Gewürstraminer, Muscat Ottonel, Chenin blanc, Pinot blanc, and Ehrenfelser; or reds such as Merlot, Pinot Noir, and even Cabernet Sauvignon. Pillitteri

grapes sugars water does, develop.

grapes, very at all requires the whole first must the are wine expensive.

Why is ice wine so expensive?

What’s the history of ice wine in Niagara?

Ice wine production is risky (the frost may not come at all before the grapes rot or are otherwise lost) and requires the availability of a large enough labour force to pick the whole crop within a few hours, at a moment’s notice, on the first morning that is cold enough. The grapes for ice wine must only be harvested when they are frozen naturally and the temperature must be -8 C (20°F) or below when they are picked. This results in relatively small amounts of ice wine being made worldwide, making ice wines generally expensive.

What are the best grapes for ice wine?

In 1983, Niagara-based wineries Inniskillin and Reif Estate Winery, as well as Hillebrand, and Pelee Island Winery, two wineries with Austrian winemakers situated in another part of Ontario, all left grapes on their vines in an attempt to produce ice wine. Inniskillin and Reif lost their entire crop to hungry birds, while Hillebrand and Pelee Island were able to harvest a minuscule amount of frozen grapes. In 1984, Inniskillin winery was the first winery in Canada to produce ice wine for commercial purposes, produced in 1984 under the direction of the winery’s Austrian-born coowner Karl Kaiser often being mentioned as Canada’s first ice wine. Kaiser used nets to protect his vines and was able to produce Inniskillin’s first ice wine. This wine was made from Vidal grapes and was labelled “Eiswein”.

What are the best grapes for ice wine?

What’s the history of ice wine in Niagara?

Why is ice wine so expensive?

Estates Winery from the Niagara-on-the-Lake region of Ontario claims to be the first winery in the world producing Shiraz (Syrah) ice wine with the 2004 vintage, Semillion, and Sangiovese in 2007.

Ice wines from white varieties tend to be pale yellow or light gold in color when they are young and can maderise (acquiring a deep amber-golden color) as they age. The red varieties tend to have a light burgundy or even pink color like that of rosé wines, since the steeping of the skins in the pressed liquid typically used in red wine making is obviously not possible in ice wine production.

And of course, there is the annual Ice Wine Festival in Niagara-on-the-Lake!

This is where the above-mentioned wineries along with many others, bring their wares for tasting all along Queen Street in Niagara-on-the-Lake for several weeks during the month of January.

In 2024, the event will take place January 12-14, 19-21, & 26-28.

Niagara Ice Wine Festival

Where can I get the best ice wine in Niagara?

Images courtesy of: Niagara Ice Wine Festival, Niagara College Teaching Winery, Inniskillin Winery.

College Teaching Winery, Inniskillin Winery.

Typical grapes used for ice wine production are Rielsing, considered to be the noblest variety by German winemakers; Vidal, highly popular in Ontario, Canada; and the red grape Cabernet Franc. Many vintners, especially from the New World, are experimenting with making ice wine from other varieties: whites such as Seyval Blanc, Chardonnay, Kerner, Gewürstraminer, Muscat Ottonel, Chenin blanc, Pinot blanc, and Ehrenfelser; or reds such as Merlot, Pinot Noir, and even Cabernet Sauvignon. Pillitteri Estates Winery from the Niagara-on-the-Lake region of Ontario claims to be the first winery in the world producing Shiraz (Syrah) ice wine with the 2004 vintage, Semillion, and Sangiovese in 2007.

And of course, there is the annual Ice Wine Festival in Niagara-on-the-Lake!

This is where the above-mentioned wineries along with many others, bring their wares for tasting all along Queen Street in Niagara-on-the-Lake for several weeks during the month of January.

In 2024, the event will take place January 12-14, 19-21, & 26-28. Niagara Ice Wine Festival

And of course, there is the annual Ice Wine Festival in Niagara-on-the-Lake!

This is where the above-mentioned wineries along with

As is everything in life, beauty is in the eye of the beholder. Wine choices and preferences are something very personal and very subjective. But, we certainly can recommend some of the best that you can find here in Niagara in no particular order:

Where can I get the best ice wine in Niagara?

1. Peller Estates Wines

Known for their delicious Ice Cuvée. peller.com

2. Konzelmann Estate Winery

Niagara’s only lake-front winery, it specializes in Vidal ice wine. konzelmann.ca

1. Peller Estates Wines

3. Château des Charmes

Known for their delicious Ice Cuvée. peller.com

Makes some of the best Vidal ice wine in Canada. It’s literally award-winning. chateaudescharmes.com

2. Konzelmann Estate Winery

4. Wayne Gretzky Estate Winery

Niagara’s only lake-front winery, it specializes in Vidal ice wine. konzelmann.ca

Yes, the “Great One” has a winery! A visit here is a must to try their Cabernet Franc icewine. waynegretzkyestates.com

3. Château des Charmes

5. Reif Estate

Known for its Vidal! reifwinery.com

Makes some of the best Vidal ice wine in Canada. It’s literally award-winning. chateaudescharmes.com

6. Inniskillin Wines at the Brae Burn Estate

4. Wayne Gretzky Estate Winery

Yes, the “Great One” has a winery! A visit here is a must to try their Cabernet Franc icewine. waynegretzkyestates.com

The pioneer in the icewine industry! Their Riesling varieties are incomparable AND they host icewine experiences every weekend! inniskillin.com

5. Reif Estate

Known for its Vidal!

18 Inspire Niagara & Beyond

Images courtesy of: Niagara Ice Wine Festival, Niagara College Teaching Winery

Benchmark is Back

By Martine Mackenzie with Julie Greco, Communications Consultant, Niagara College

Back by popular demand, Niagara College’s award-winning on-campus restaurant, Benchmark, is now open for lunch three days per week with celebrated chef Justin Downes leading a team of students in the kitchen.

After almost four years of being closed for regular restaurant service, Benchmark recently reopened, ushering in a new era with a renewed focus on student learning, along with new features including an ever-evolving cocktail list, table-side preparations, one-time additions to the menu, and more!

“Benchmark is something that has a long history with the School of Culinary Arts at Niagara College. The opportunity for our community to come and share the experience and

hard work of our students goes back many decades with different locations and different styles,” said Craig Youdale, Dean, Culinary, Tourism and Beverage Studies.

“Our entire team is excited to showcase our excellence in applied learning while fashioning a memorable moment for our guests.”

“Every guest can experience a multi-course menu that the students are preparing, from salad all the way to dessert, along with some amazing cocktails, mocktails, wine flights or a beer to enjoy from our talented front of house crew,” said Downes.

Chef Downes, of St. Catharines, is a NC grad who completed a culinary apprenticeship at the College in 2000.

TASTE NIAGARA HIDDEN GEMS

He noted that he is most excited about working alongside students, being a mentor to them and showing them his passion for the industry.

“Reopening the restaurant has been amazing. Seeing the excitement with the students being engaged in another level of service coming out of Benchmark is very rewarding,” said Downes.

While Chef Downes oversees ‘back of house’ at Benchmark, ‘front of house’ is under the leadership of Victor Oliveira, NC’s Manager of Catering and Special Events, who joined NC in September after working at such renowned institutions as Scaramouche, Sotto Sotto, Pizzeria Libretto, Backhouse, and Leaning Post Wines throughout his career.

“We are really looking forward to becoming the go-to place again – the perfect combination of style, food excellence and experience,” said Oliveira. “I am really looking forward to watching students develop and grow as professionals, and to create a concept restaurant that all culinary and hospitality students would strive to be part of from year one.”

Located at NC’s Daniel J. Patterson Campus in Niagaraon-the-Lake, Benchmark’s reputation extends far beyond campus boundaries, as an award-winning Niagara dining establishment popular with the public. Its regular restaurant operations were paused in December 2019. Since 2022, it has been devoted to academic initiatives from the College’s Culinary, Tourism and Beverage Studies division – including culinary pop-ups, final exam lunches and dinners, and more. Academic offerings from the School of Culinary Arts will continue at Benchmark, as part of the Culinary, Tourism

Photos courtesy of Niagara College Culinary Arts.

and Beverage Studies division.

With Benchmark reopening for lunch service, NC students from culinary and hospitality programs will be employed to work back- and front-of-house, respectively.

Culinary Management student Marcela Alvarez Cardoso is gaining experience as she completes her co-op requirement at Benchmark. The Benchmark kitchen is a familiar environment for Cardoso who has also been volunteering for the Culinary, Tourism and Beverage Studies division’s Feed the Community program, to prepare meals which are donated to those in need.

“Benchmark gives many opportunities to us to practice for different events in and outside the College and we have the opportunity to enrich our knowledge and learn all we can,” said Cardoso. “I am truly very grateful and happy to be part of this team surrounded by such good colleagues and chef professors who complement Benchmark.”

Benchmark is currently open for lunch service three days a week, Wednesdays through Fridays, from 11:30 a.m. to 2:30 p.m.

Benchmark offers a table d’hôte menu ($40) – a threecourse price-fix menu that will change often. Guests will have the opportunity to add wine flights to pair with their courses for an additional $12.

Lunch service will be open for reservations only to start, and reservations may be made via Open Table.

For information about upcoming events, visit Benchmark on Facebook or visit their website.

By Martine Mackenzie

Say the name “Matty Matheson” anywhere in Fort Erie and you will hear nothing but positive things. In fact, say his name just about anywhere now and you will get nothing but rave reviews – from his talent in the kitchen to his talent on the big screen, Matty Matheson has become both a culinary and entertainment force to be reckoned with.

Matthew James Matheson, born February 7, 1982, in SaintJohn, New Brunswick, is a Canadian chef, restaurateur, actor, and internet personality. When he turned 11, Matty’s family moved to Fort Erie, Ontario, a place still near and dear to his heart, and which he still calls home.

Matty’s interest in cooking and food began at a very young age. His grandfather was a restaurateur from Prince Edward

Island, where his family has roots dating back to the 1700s. Matty spent his summers at his grandfather’s restaurant, “The Blue Goose,” in DeSable.

After finishing high school in Fort Erie, Matty moved to Toronto in 2000 to attend Humber College’s cooking program. Not one for the traditional classroom, Matty didn’t last long at Humber and chose to go on tour as a roadie for one of his friends’ heavy metal bands. But the lure of the kitchen was too strong, and with his talent for butchering meat, Matty continued his culinary career by handing out resumes to random restaurants until he was offered a job. Matty began working at Le Select Bistro in Toronto in 2003 under the tutelage of chef Rang Hguyen, where he gained

TASTE NIAGARA HIDDEN GEMS

French culinary techniques. From there, Matty moved to La Palette in 2006. In 2010, he became Executive Chef at Parts & Labor Restaurant where he remained for 9 years until it closed in 2019.

Matty’s adventures in the culinary world of Toronto are vast, but during the Covid-19 pandemic, in the summer of 2020, he brought his love of barbecue back home to Fort Erie and created a pop-up restaurant called Matty Matheson’s Meat + Three, a take on the southern American meat plus 3 specializing in American barbecue. The Meat + Three pop-up closed in 2022.

This could have become a tragedy to the locals who just love Matty and his food. But in November of that same year, he opened Rizzo’s House of Parm, a restaurant serving old-school, Italian-American fare, in Crystal Beach, a stone’s throw from Fort Erie. He named the restaurant after his first daughter and second child, Rizzo.

Rizzo’s House of Parm offers a menu of traditional

Italian foods, with the specialty on dishes prepared “al parmigiana,” consisting of chicken or veal cutlets, or for the vegetarian, eggplant – all breaded, deep-fried until golden brown, then smothered in Matty’s homemade tomato sauce, all topped with the best grade of a blend of mozzarella, pecorino Romano, and Parmesan cheese.

The pasta lover can indulge in traditional spaghetti and homemade meatballs, penne al vodka, and rigatoni carbonara, just to name a few. The mozzarella sticks as an appetizer are renowned, and the salads are all fresh and hearty. Portions are huge and very easily shareable. If anything, this writer encourages any newbies to Rizzo’s House of Parm to save room for dessert. All desserts are made in-house and worth every calorie as is the Espresso Martini – one of the best I’ve ever had. Add to this an extensive wine list and a great cocktail menu, and you have a prescription for a great night out. And maybe, just maybe, you will catch a glimpse of Matty himself.

Photos courtesy of Rizzo’s House of Parm.

Grand Oak’s Strong Roots

Grand Oak’s family tree proves that home is where the hearth is. By

Gabrielle Tieman-Lee

The Grand Oak Culinary Market is not a typical marketplace. Though it may appear so from the street, once you enter through its double doors, passing through the enveloping smell of fresh baked bread and home cooked meals, you’re left with a sense that you’ve come home rather than entered a shop.

Owner Jane Stulp says their family business was inspired by what they stand for: consistency, dependability and building long-term relationships with their patrons. “Our relationship with our customers makes us unique,” says Stulp. “We have so many people that we see almost every day - even if it is just to say hello. We are a family here; we have gotten to build relationships with people and it’s been really nice.”

The family’s deep-rooted passion for incredible customer service and fresh, flavourful and affordable food has helped cement Grand Oak as a permanent fixture in Vineland since it opened nine years ago. Following years of upheaval and changing of ownership, the warm red building and sprawling property was purchased in 2011 by the Stulp family – fulfilling a long-awaited dream. “It took us months and months to clean and get the building ready,” said Stulp. “There was nothing when we stepped in - we didn’t take over a business we just bought a building. We had to start from scratch.” Stulp said they flew by the seat of their pants and though they had a business plan in mind, they allowed the community to dictate what their business would become.

Today, the business has adapted with public demand; evolving to feature a gourmet restaurant, in-house bakery, specialty cheese and charcuterie counter and produce market featuring an assortment of seasonal and locally sourced fruits, vegetables and artisan products. “It was

a huge leap of faith,” said Stulp. “We always say, ‘If you don’t dare to jump you will never learn to fly’. That’s really what we went off of. We had to do it, we had to try it.”

This relaxed outlook helped Stulp and her family to adapt during the COVID-19 pandemic; adjusting their restaurant and offering meals-to-go – which was an instant hit within the community. These take out dinners feature a full home-cooked Family Style Meal option which feeds 3-4 people for only $44.95 and a Date Night Menu – a higher end meal – for $39 dollars a person.

“People love [the to-go meals],” said Stulp. “For us, it’s about giving back to local people. They are carrying us through, and I think it is only fair that we give back to them.” Stulp said all meals, baked goods and breads are made fresh in house each morning by her husband and executive Chef Jan-Willem Stulp – who has over 20 years of experience and is an active leader in the Niagara culinary scene.

Their bakery also features an assortment of baked goods made in-house daily including specialty breads, cakes, cookies, muffins, scones, pies and more – with flavours changing with seasonal ingredients. The bakery also has an exclusively gluten-free kitchen which caters to celiac diets. Because all recipes are custom-made and baked goods are made in-house, virtually all dietary requests can be accommodated with notice.

For ordering options and evolving store hours, visit grandoakculinary.ca

Photo

of Grand Oak

the Perfect Charcuterie Board crafting

Whether you are preparing a shareable dinner for the family or a show-stopping appetizer for a party, charcuterie boards are an instant crowd pleaser. By

Gabrielle Tieman-Lee

A charcuterie board is an artfully arranged assortment of cured meats, cheeses, veggies, nuts, olives, dried fruits and crackers designed for mixing and matching, experimenting with flavour and eating leisurely.

It truly is a foodies choose-your-own-adventure dream.

For a breakdown of how to make the perfect Charcuterie board at home, we consulted the brains and taste buds behind Port Dalhousie’s favourite take out charcuterie boxes Marissa Hartley. Hartley’s business CHZ PLZ specializes in shareable food catering and she has made a name for herself since opening her doors earlier this year with her incredible to-go cheese and meat boards.

Meats

Cured meats, pates and mousses are the foundation of any hearty charcuterie board; a few meaty add-ons can easily transform this traditional appetizer into a full meal. Hartley suggests creating a balance between heartier meats that can support your cheeses and finer cuts and spreads that can be wrapped around and layered with the cheese and accoutrement.

“If you are trying to please everyone, you can’t go wrong with salami,” said Hartley.

Hartley also recommends including a Prosciutto or Coppa to your board – both are salty yet neither are overpowering. If you’re feeling experimental, you can also try alternative proteins – suggestions include wild boar salami, duck prosciutto or a whipped liver mousse.

RECOMMENDED COMPANIES TO TRY:

Beniamino Meats • The Meat Shoppe

Photos courtesy of CHZ PLZ

Cheeses

One of the best parts of charcuterie? The cheese of course! With a seemingly endless number of options to choose from, selecting a few cheeses can easily become overwhelming. The answer: buy an assortment and serve what you like!

Hartley suggests using a variety of soft and hard cheeses with varying levels of flavour and intensity. When serving a crowd, include lots of the classics that everyone is bound to love.

“I always suggest keeping with hard cheese, such as Manchego, parmesan and a nice aged or smoked cheddar,” said Hartley. “Everyone likes a good cheddar.”

From there, expand outwards. Hartley recommends trying a flavoured Gouda, a creamy and mild blue cheese [like Celtic Blue Reserve] and always include a soft Brie.

“Brie is the perfect soft cheese,” said Hartley. “It compliments all your jams and jellies, nuts and dates, etc.”

RECOMMENDED COMPANIES TO TRY:

Glengarry Fine Cheese • Mountain Oak Cheese Jensen Cheese

Pickled & Brined

Just as the sauces are designed to give additional flavor to the board, so are pickled and marinated vegetables. Hartley recommends to always include a classic cucumber pickle with mild flavour [like bread and butter pickles or mini cornichons] pickled beans or carrots. Olives are also a staple at CHZ PLZ.

Sweets

To complete the board, Hartley suggests using fresh fruit to add color and fill empty space. Hartley recommends using seasonal fruits when possible, but berries and grapes are always a great addition to any cheese board. And to really make an impression, include dates, apricots and figs – either fresh or dried – for texture and variety.

Sauces

Sauces and condiments are meant to provide additional flavor to your meats and cheese. Having a variety of mustards, sauces, honeys and spreads can allow guests to experiment with flavour combinations and discover what they like the best. Grainy mustard, sharp cheddar and prosciutto? Brie, red pepper jelly and a pickle? You can decide!

Hartley suggests always having a duo of sweet and savoury. Try seasonal fruit jams and red pepper jelly, or hummus with a sweet local honey.

“I always try to have a sweet berry jam and something like a pepper jelly on the same board,” said Hartley.

“Especially with the brie; I will do a bite with red pepper jelly and salami and then the next bite will be mixed berry jam with a walnut.”

The only spread Hartley suggests you avoid? Anything too spicy or strong that can overpower the cheese – like a jalapeno sauce.

RECOMMENDED COMPANIES TO TRY:

Southridge Jam Co. • Provisions Food Company

Rosewood Honey

Crunchy Extras

Baguette, crackers, crostini – these are the only utensils you will need. Hartley recommends providing two options and keeping the carbs crispy and classic.

“Grab a fresh baguette from the grocery store, slice it really thin and bake it in the oven with olive oil, salt and pepper. Done,” said Hartley.

And when it comes to choosing a cracker, don’t just buy a yellow box of Triscuits and call it a day. Hartley suggests purchasing either a nice flatbread or rice cracker – but they must be thin and crisp.

“In my opinion - the crispier the better,” said Hartley.

Nuts like walnuts and pistachios are another crunchy must-have both as a gap filler on the board and a cheese accessory.

For those who are still overwhelmed by crafting their own praiseworthy charcuterie board, CHZ PLZ offers take out boards (CHZ Boxes) ready for your weekend celebration or not so simple picnic. Prices range from $16 dollars to $80 dollars for an assortment of meats, cheeses, fruit, and extras. Specialty options include vegan, brunch and personal-sized Charcuterie Cups. Special requests and dietary restrictions can be accommodated. Pre-order is required with pickup. Visit chzplz.ca

This pearl is a gem!

Tucked away at Jordan Station, in the heart of the Niagara Region’s wine country, you will find Pearl Morissette Winery, with its signature Restaurant Pearl Morissette.

By Martine Mackenzie

TASTE NIAGARA HIDDEN GEM

And in this restaurant, you will find Chefs Eric Robertson and Daniel Hadida, the dynamic duo who together have raised the bar on Niagara wine country dining. These cutting-edge culinary experts hail from Ontario but received much of their training in Europe. Eric tells the story, “Daniel and I worked together in Belgium briefly. We kept in touch as expats overseas and when we both found ourselves back in Canada, we weren’t sure what we were going to do. We had both worked at great regional restaurants abroad which highlighted exceptional product and exemplary growing practices. We couldn’t find anything similar in Canada. Daniel had been working at Pearl Morissette Winery and the two of us got together and opened the restaurant in 2017. We had great support with the name of the winery behind us as it already had an engaged clientele.”

So, what can one expect when dining at the Restaurant Pearl Morissette affectionately known as RPM? Well, it won’t be a traditional menu by any means. “Niagara offers a great bounty of ingredients. There is a great diversity of products and seasonality of things,” says Eric. The ability with which these two gentlemen take the literal garden

Photos courtesy of Restaurant Pearl Morissette.

to table and farm to table ingredients and turn them into a different daily tasting menu comparing to nothing else around, is truly admirable. “We hope that we are putting Niagara on the food map as a destination for great food,” adds Eric.

Whatever you happen to be served on any given day, you are sure to enjoy every part of the experience all the while enjoying the beautiful view of the grounds and landscape through floor-to-ceiling windows.

Every chef has a favorite ingredient to work with. When asked which ingredient he likes the most, Eric has a great answer. “I really like working with celery root. It can be used in so many unexpected ways. But I also love the bumper season – September with tomatoes and warm temperature fruits like peaches --- mixed with fall root vegetables – I love the hot summer carry overs that blend into the fall. We get two seasons at once.”

Eric approaches every day in the kitchen with a spirit of adventure. He credits coffee for getting him through the busiest of days and admits to working better under pressure with time restraints. “It keeps things interesting!” he laughingly says. “Trying new things is what it’s all about –that and not overthinking.”

Eric admits to lots of trial and error and relying on his intuition when it comes to creating new dishes with the sometimes very limited ingredients that show up on any given day. Apart from seafood, everything that is sourced at RPM is local. “We have a great team and there are lots of checkpoints along the way. We have our sommelier, our chef de cuisine --- there is a great environment for open feedback which is essential to the success of a restaurant. Our sommelier, Svetlana is very flexible when it comes to off-the-cuff menu changes and product coming in the door a bit late. She tastes our dishes and gets the best flavour combos that react with our wines. Sometimes, it comes as close to our guests arriving.” he laughs.

No matter what is on the menu, you can count on the food and its wine pairings to be inventive and delicious.

A love letter to Canada – Just a 5 minute drive from the falls or an easy ride on the WeGo will take you to this 20,000 SQFT Canadian themed attraction. Enjoy a Maple Tasting in a real maple factory with an expansive souvenir gift shop. Hungry? Maple Leaf Place has you covered – step onto the outdoor patio and enjoy some of Niagara’s best wines, beers, and spirits under the shade of a giant canoe that’s right across the street from the roaring Niagara River. Plus, the best part? Admission and parking are both FREE, so you can take your time to explore and celebrate Canada. Don’t forget to take a picture with one of our giant Canadian icon statues at our own “Sel e Central”! Come to Maple Leaf Place and discover everything that our great country has to o er!

DON’T MISS“The Grist”

By Martine Mackenzie

“After 186 years, brewing is finally back to St. David’s along with a relaxed eatery in the main barn.”

With almost three decades in the hospitality industry under his belt, you would think that retirement was on the horizon. Thank goodness for the Niagara Region that Rob Begin reconsidered his plans.

Rob cut his teeth in the business with a pizzeria franchise in St. Catharines some 28 years ago.

From there, he opened a very successful restaurant in Niagara-on-the-Lake which he ran with his wife, Danielle, for 6 wonderful years, providing an authentic and different spin on traditional fare. As fate would have it, one of Rob’s regular guests one day offered to buy the restaurant. Not one to miss an opportunity, a deal was signed, and Rob and Danielle were ready for the next chapter in their lives.

For the next two and a half decades, Rob enjoyed a tremendous career working with a bunch of great wineries and breweries throughout the province of Ontario. “It was a beautiful life, but the travelling was intense and sometimes difficult,” he says. “I decided to retire from that life, but I still wasn’t quite ready to leave the industry behind.”

Then there was the “barn”. Originally owned by the Fedorkow family, it was used as the family farm’s packing shed and never seemed to be for sale.

“We have spent a lifetime driving past the “barn” as we affectionately call it, and have always been fascinated with the look, the area, and the potential. In our opinion, the “barn” is an invaluable piece of St. David’s history that needed to be maintained and rehabilitated back to its former glory in a new and exciting way.”

The rest is history – Rob contacted the owner, told him of his dream, and two days later he and Danielle purchased the property. “I believe in fate and that things are meant to happen if they will,” Rob says. “I think the owner was just waiting for the right time and the person with the right vision to come along. In conversation, I found out that he lived right next door to me when I was a kid on Line 3. It was the right opportunity at the right time for all of us.”

The restaurant business is a tough one, something that Rob knows very well. But his vision was to create a spot that was going to separate itself from other restaurants – and The Grist was born! Rob doesn’t mince words when he speaks of the formula for being successful in this very competitive business. “Businesses don’t fail. It’s the people running them that fail. You have to have your heart and head in it 100 percent all of the time in order to survive. If you’re passionate about what you’re doing, you will be successful despite the odds sometimes being against you.”

The Grist is successful for many reasons – the food, the service, the beverages, the atmosphere – but the one constant there is Rob. He is on site all of the time. He attributes his success to the fact that he spends 17 hours a

Photos courtesy of The Grist.

day at the restaurant and two years later, even amidst Covid restrictions, he’s still standing.

Rob prides himself on knowing his clients like he knows his own family. “Our guests know that we care about them and that we are willing to spend all of these hours in service to them.”

“There was no way we were going to tear down the barn. We wanted to retain what was there through our development.” He goes on to joke, “It probably cost us twice as much money and twice as much work to make her pretty again. We decided to blow our kids’ inheritance!”

The touches that both he and Danielle put all over the restaurant with their eclectic décor make the place unique in its design. “The design was all crafted by us,” Rob adds.

Now it’s time for the eternal question asked any brew pub owner…What’s your favorite brew?

“It’s the Italian Pilsner with a play on my family name for its name – Where to Begin – because this is where it began.”

At $8 a pint, it’s a delicious introductory beer for those new to craft brews. Rob goes onto explain The Grist’s brewing philosophy – “We are aiming for unique brews, but we want to keep our beers ‘dad beers’ (with a very loving referral).

All of our beers are easy to drink as none of them are over the top. People want to enjoy a beer that doesn’t have too much of a profile so that its taste doesn’t become too overwhelming.”

This philosophy extends to the variety of food on the menu, with something to please even the fussiest of palates. “We focus on simple stuff because for the most part, people have simple taste. They want good food that is consistent.”

Rob goes on to explain that he never hired an actual chef as his mission was to have everyone involved with the recipes and the menu – a genuine team/family endeavour.

With his love for and commitment to his guests along with his penchant for creativity, there is no doubt that The Grist will be a staple in the region for a very long time.

EAT DRINK VISIT

EATING WELL IS ALWAYS IN SEASON AT

OSTIN’S RESTAURANT

Located in the Holiday Inn & Suites, Ostin’s is proud to provide a unique experience to customers, with exceptional food, uncompromised beverage options, friendly attentive service and a welcoming presence. The all new menu that has been carefully curated to bring you a mouth-watering mix of dishes made with the highest quality ingredients.

The combination of great food and elegant atmosphere add to the dining experience, that is sure to please every member of your family or group.

To see our menu and reserve a seat, visit Ostins.ca

Holiday Inn & Suites is Niagara’s premier entertainment destination. We have everything you need under one roof. Eat, drink and play every day of the week in our modern and exciting venue located at 327 Ontario Street, St. Catharines.

WE’VE

GOT FUN FOR EVERYONE!

Our onsite Parkway Social features 30-lanes of bowling, a full arcade, laser tag and a full bar with 50-inch HDTV for catching games. This is a great place for any event - a birthday party, a corporate team event, a fun family outing, or a date night.

To book a lane, make a reservation, and to see what’s happening nightly, visit ParkwaySocial.ca

As Niagara Falls’ only Boutique Hotel, at the Sterling Inn and Spa one can enjoy the atmosphere of a luxury hotel with the personal touch of a fine inn.

ESCAPES

Photos courtesy of Merani Hotel Group.

Inspire Niagara & Beyond

From our full service spa to AG Inspired Cuisine, a fine dining restaurant offering regional cuisine in a cool urban setting, the Sterling Inn and Spa is truly an experience in itself. With amenities and rooms that cater to couples, the Sterling Inn and Spa is the perfect place for a Honeymoon or Romantic Getaway.

We are located in what was once the Borden Dairy Factory (1930s-1974). Steeped in history, this facility’s transformation of architectural heritage is an excellent example of sustainable conservation, enabling residents and visitors of Niagara Falls, Ontario to enjoy the awardwinning hotel and restaurant standing today.

Enjoy our spacious guest rooms, luxurious steam showers, complimentary breakfast in bed and all the modern amenities you would expect from a four-diamond hotel. Outside of our door the majestic Niagara Falls, the entertainment and night life of Clifton Hill, and the excitement of Casino Niagara are all within a short walk.

Our on-site restaurant, AG Inspired Cuisine, is a recipient of 2022 Travellers’ Choice Award (TripAdvisor), international diners rank AG as the #2 Best Fine Dining Restaurant in Canada, OpenTable top 100 Restaurants in Canada, TripAdvisor’s 10 Best Niagara Falls Restaurants and most recently the Sustainability Award (Ontario Tourism Awards of Excellence).

Inspired by the growers and producers of Niagara our menu utilizes regional and seasonal ingredients, brought together by the inventive hand of our executive chef, Cory Linkson. Beautifully designed, creative, and unparalleled dishes are crafted to satisfy the palate, while remaining true to the very essence of the ingredients. It truly is inspired cuisine.

To meet the restaurant’s commitment to staying local, ingredients are grown on the AG Farm or sourced from regional suppliers. Dishes are planted, picked daily and produced to deliver the freshest and most authentic local flavours. These ingredients inspire daily changing menus that celebrate the seasons. Even the restaurant’s signature “Rub” is made from dehydrated vegetables from the AG Farm that are ground and custom-blended.

Experience a perfect moment of relaxation together at the Sterling Inn & Spa with our personalized couples treatments. Sip on a cocktail while our team of spa and wellness experts employ techniques from around the world to rejuvenate your mind, body and soul. From mud-baths to manicures and facials to foot scrubs, you’re sure to find pure bliss at the Sterling Inn and Spa.

The Sterling Inn & Spa & AG Inspired Cuisine are owned and operated by Merani Hotel Group. “At Merani Hotel Group, our mission is to be the most hospitable collection of unique brands by creating exceptional experiences for our guests, meaningful opportunities for our team members, and a positive impact in our international communities.” states Faisal Merani.

Merani Hotel Group has hotel & restaurant properties on both sides of the Niagara Falls border in Canada and the USA. Are you interested in a cross-border getaway? Make sure to check out their brand portfolio for your next superior stay.

Fun Things

For Families to do in Niagara Falls, Canada

By Myla Miranda

We are calling all families! Are you looking for a funpacked family outing? The beautiful city of Niagara Falls, Canada has many fun activities for kids and parents to experience and enjoy.

On River Road Street, there is a lovely place called Bird Kingdom. Bird Kingdom – a fantastic place to visit! It’s a large indoor aviary where you can walk around and see breathtaking birds up close and personal. Bird Kingdom has all different kinds of habitats and pretty scenery. In some parts of the aviary, you can interact with the friendliest birds and feed them right from the palm of your hand. Bird Kingdom is not only a beautiful tropical paradise, but it is also an interactive and educational experience for kids. Another amazing place to visit in Niagara Falls is the Niagara Zipline, located near the base of Clifton Hill. Let go of all your worries as you soar through the fresh air and take in all the beautiful views of our waterfall on the Niagara Zipline. Even the locals say that the WildPlay Mistrider Zipline is one of the best activities to try in Niagara. It’s a

nerve-racking yet thrilling experience you and your family will never forget.

The Butterfly Conservatory, located on Niagara River Parkway, is a great place to visit with your family. The Butterfly Conservatory is a breathtaking enclosure where you can see all kinds of different colourful butterflies. Kids can learn about a butterfly’s life cycle and have them land on their hands or even heads. This conservatory is a fun and educational experience that will show your kids the beauty of nature. You can also explore the pretty gardens at the end of the walk-through.

On top of that, here in Niagara Falls, we have Whirlpool Jet Boat Tours. The tour is located in Niagara-on-the-Lake, a very short drive from the Falls. It’s a thrilling adventure where you can ride in powerful jet boats through the large

Photos courtesy of Bird Kingdom, Clifton Hill, Whirlpool Jet Boat Tours, Fallsview Indoor Waterpark, Niagara Parks Commission Butterfly Conservatory, Niagara Parks Commission Zipline, Niagara Parks Commission Wildplay.

rapids getting very close to the whirlpool in the lower river. Some locals describe it as the “rollercoaster of the water.”

Kids would love this attraction because it’s an exciting experience that will get their adrenaline pumping. Visiting the Whirlpool Jet Boats is a great way to see the beauty of the lower river from a new perspective.

Wild Play Niagara, located on the Niagara River Parkway, is a fun place where your kids can climb, run, swing, and zipline fast through the tall trees. It’s a large outdoor playground with fun and challenging obstacles. Kids can test their bravery and adventurous abilities while having fun at the same time in the great outdoors. Wild Play Niagara is a great place to see if you and your family want outdoor activities.

Clifton Hill is also a fantastic spot to visit. It’s a fun-packed street that is perfect for families. The street is bright with colour. It’s like a giant playground with many fun things to do! There is the SkyWheel, a grand ferris wheel that gives you the most amazing views of the beautiful falls. There is also Ripley’s Believe It or Not! where you can see all sorts of weird and crazy exhibits. And let’s not forget about the Movieland Wax Museum, where you can take many selfies with all your favourite celebrity wax versions. Another great stop is the Midway which boasts rides, video games, interactive games, and bowling, all adjacent to Boston Pizza. Clifton Hill is also home to the most delicious treats. You can indulge in mouthwatering fudge and cool down with a scoop of ice cream or dip and dots. At Clifton Hill, there’s always something for everyone in your family, whether you’re into thrilling rides, exploring sights, or enjoying delicious snacks. Make sure you check it out!

Lastly, Fallsview Indoor Waterpark is an absolute blast for families, and it’s worth a visit! It’s the ultimate family fun zone in beautiful Niagara Falls to splash and swim. This waterpark has all different kinds of exciting water attractions. They have massive water slides that will get your heart pumping, slow, lazy rivers where you can sit back and relax, and a huge wave pool that makes you feel like you’re at a sunny beach. There is so much to choose from. Fallsview Indoor Waterpark is open year-round, so you can always enjoy splashing in the water, no matter the weather. Isn’t that amazing?

Niagara Falls has many fun activities and beautiful sights to see with your family, from the breathtaking beauty of the Falls to the thrilling adventures on Clifton Hill. If you visit Niagara, there will never be a dull moment. Niagara Falls is a place where lifelong memories are made. So, what are you waiting for? Start planning your fun visit to Niagara Falls now!

Skylon on the Skyline

By Martine Mackenzie

“For anyone coming to Niagara Falls, the number one thing to see is obviously the Falls. The view from Table Rock at the brink is a fantastic and emotional experience. After that, it’s on Niagara City Cruises, the boat ride up to the Falls, and of course, from the Skylon Tower.” George Yerich Jr., General Manager of the Skylon Tower.

Construction began on the famed tower in May of 1964, with its official opening on October 6, 1965. The cost to build it at the time was a whopping 7 million dollars! It’s fair to say that for 58 years now, the Skylon Tower has been the one constant of Niagara’s skyline which now counts other towering structures such as hotels and the Fallsview Casino. Over the course of the years, the tower has had several owners, mostly large corporations, that is until 1986 when two local Niagara hotel owners, John Gruyich of Michael’s Inn and George Yerich Sr. of the Holiday Inn By The Falls Motel purchased it from Canadian Pacific Hotels. In 1988, George Yerich Sr. bought out John Gruyich’s ownership share of the Skylon.

At the helm today is George Yerich Jr., General Manager, who oversees the operation.

While there has been considerable redevelopment in the

surrounding city, the Skylon Tower complex still retains much of its look and feel from the 1970s and 1980s.

Standing at 160 metres (520 feet) from street level and 236 metres (775 feet) from the base of the gorge, the tower features three outside-mounted “Yellow Bug” elevators that carry passengers to the top of the tower in 52 seconds, all the while giving a great view of the landscape below, including the mighty cataracts.

The tower has two restaurants at its top, the Revolving Dining Room and the upper Summit Suite Buffet.

The Revolving Dining Room revolves once every hour, providing guests with a panoramic view while they are enjoying some of the finest dining Niagara has to offer. Along with a tantalizing menu of delicacies paired with fine Niagara wines, guests are entertained by the Skylon’s very own Piano Man, Doug Bates, who contributes to the overall

dining experience with his tickling of the ivories. Doug plays 6 nights a week and has done so for the last 32 years. As a classically trained pianist, Doug has played with bands taking him all over the world, but he has called the Skylon home for the last 3 decades. His repertoire includes all of the classics, jazz, blues and he’s always happy to take requests.

Up a level, the Summit Suite Buffet will be reopening for dinner service this season. “We’re very excited to be reopening the buffet post-Covid. It’s very popular with the tour groups we receive,” adds Mr. Yerich.

An observation deck sits at the tower’s summit with both indoor and outdoor platforms. The base of the tower features a number of gift shops, fast food restaurants and a large amusement arcade.

When asked what’s new on the horizon at the Skylon Tower, George Yerich became a little thoughtful and gave ever the slightest tease as to what to expect. “Well, we’re finding that the Arcade Level isn’t as popular as it used to be. Children have so many home-based options and video games that travel with them on their devices. I can’t divulge too much right now, but I can say that we have something very cutting edge that will be replacing the arcade – a mediabased attraction is coming.”

From the top visitors will be wowed by views of the Great Gorge, the Niagara wine district, and the city skylines of Buffalo, New York, and Toronto. On a clear day, visibility from the observatory is up to 125 kilometres (80 miles). It’s definitely worth the trip up!

skylon.com

Photos courtesy of Skylon Tower.

ENJOY NIAGARA TOP ATTRACTION

https://www.americananiagara.com/day-passes

https://www.americananiagara.com/

Ride the Sky

on the Niagara Skywheel

Soar 175-feet above Niagara Falls for the view of a lifetime! The Niagara SkyWheel gives riders a breathtaking panoramic view of this spectacular natural wonder from the vantage of climate-controlled gondolas. Soak in the aweinspiring scene year-round, day and night, in total comfort.

The Niagara SkyWheel is a totally unique sightseeing opportunity. As one of Canada’s largest observation wheel, The SkyWheel towers over the Niagara Falls horizon, treating guests to unsurpassed views of the Horseshoe and American Falls, the Niagara River, Niagara Parks and other landmarks.

The Niagara SkyWheel’s fully enclosed gondolas are each equipped with heating and air conditioning for year-round

By Martine Mackenzie

comfort and enjoyment. The ride duration varies from eight (8) to twelve (12) minutes with spectacular aerial views for miles in every direction. Evening rides offer dazzling views of the glittering lights of Clifton Hill and the surrounding Niagara skyline.

The Niagara SkyWheel is located in the heart of Clifton Hill and is open every season. Call 905-358-4793 or visit https://www.cliftonhill.com/attractions/niagara-skywheel for hours of operation, ticket prices and group booking information.

All hours and operating schedules are subject to change without notice and all attractions or events are subject to closing or cancellation due to weather conditions.

Fun Facts

The Niagara Skywheel...

Is 175 feet in height — that’s 175 Large pizzas high!

Weighs 280,300 lbs — that’s 56,060 5-pound bags of potatoes! (106 Honda Civics)!

Travels at 1.5 R.P.M — that’s 90 rotations per hour!

Canada’s only giant observation wheel is a marvel of technical engineering.

Specifications:

Height: 53 m/175 ft.

Diameter: 50.5 m/165 ft.

Main axle height: 27.5 m/90 ft.

Base width: 25 m/82 ft.

Base depth: 20.5 m/67 ft.

Number of spokes: 21

Ride weight (when empty): 127,142 kg/280,300 lbs

Performance: Year Round Operation

Revolutions: 1.5 rpm maximum

Maximum speed: 4 m/s (13 ft./s)

Maximum wind speed (operating): 45 mph

Ride duration: variable 12 to 15 minutes

Direction of travel: clockwise and counterclockwise

Motors: Total 200 hp (144 kW)

Number of gondolas: 42 Fully enclosed with Air Conditioning and Heating

Maximum capacity per gondola: 8 passengers

Loading: 6 gondolas simultaneously

Average passenger weight per gondola: 78 kg/170 lbs=624 kg/1360 lbs

Maximum total passenger weight: 26,208 kg/57,120 lbs

Minimum passenger height: 42 inches (unaccompanied by an adult)

Festive Foliage:

By Andrew Hind

Poinsettia Showcase at the Niagara Parks Floral Showhouse

in

In the summer, the Niagara Floral Showhouse is surrounded by extensive rose gardens, a spectacular water feature embellished by water lilies, and a fragrance garden where plants are identified in Braille for people who are visually impaired. It’s a stunning display of floral brilliance.

But just because summer gives way to winter, frost chills the air, and a blanket of snow covers the ground doesn’t mean the Floral Showhouse is any less vibrant. The colours just move inside for a series of spectacular floral shows that fill the gap until the blissful warmth of summer returns.

For over 75 years visitors have come to this this lush oasis, a spot of serenity just a short walk from the Falls. Collections of orchids, succulents and other tropical plant species are on display throughout the year, while tropical birds flitter to-and-fro amongst the greenery, chirping merrily as you admire the exotic cultivars.

In November and December, poinsettias take center stage.

“There’s always something new and exciting, but the Poinsettia Showcase is one of our most popular events,” explains Charles Hunter, Director of Horticulture at the

Niagara Parks Commission. “It represents a dose of cheer while the rest of Niagara Parks’ extensive gardens are covered in snow.”

Except for the Christmas tree itself, perhaps no plant is more representative of the yuletide season than the poinsettia. A native of Mexico and transplanted to California and the Canary Islands, the flower became attached to the holiday through the legend of an impoverished young girl walking to church on Christmas Eve, ashamed she had nothing but weeds to give baby Jesus. Moved by the child’s piety, Jesus miraculously transformed the weeds into beautiful blooms, known forever after as Flores de Noche Buena, or ‘Flowers of the Holy Night’. The legend and the flower were brought back to the United States in the 19th century by Joel Poinsett, American ambassador to Mexico. In time, the poinsettia became as much a part of the North America holiday season as it has traditionally been in Mexico.

But Hunter hastens to point out poinsettias aren’t merely a Christmas flower. “The poinsettia is iconic to that time of

Mexico into North America holiday season as it has traditionally been in Mexico. that

year in general, a season when so many cultures hold sacred celebrations,” he says. “It’s a time of year for reflection, hope, kindness, and gentleness in a season that can be hard for so many. The poinsettia symbolizes these ideals even when its dark and bleak outside.”

Perhaps this emotional connection explains the enduring popularity of the Poinsettia Showcase, which dates to 1946 and a time when poinsettias were just becoming universally popular in North American homes. “We were sort of ahead of the trend,” explains Hunter. “Although it’s hard to imagine, poinsettias weren’t a fixture of holiday décor at the time. They only became iconic to the season in North America in the 1950s.”

The Poinsettia showcase has been held every year since, beginning the week after Remembrance Day to give due respect to that solemn event. As many as 1,500 poinsettias emblazon the greenhouses in festive colours – the traditional red and whites of course, but also other, more exotic shades to match the chosen theme for that year. In addition to unusual colours, there are also unusual varieties on display, such as double-red and curly bloomed. Often mixed among the poinsettias are other complementary flowers like cyclamen, narcissus, paperwhites, or Christmas cactus.

The design changes every year, with planning beginning several years in advance. The design is always rooted in a ‘sense of place’, meaning it is informed by important anniversaries or events that the community or the wider nation is celebrating. But no matter the theme, the Showcase always includes nods to the traditional celebrations of the time of year.

“Designing the Showcase is a creative expression that we really enjoy. The challenge comes in getting the poinsettias to bloom when we need them to,” explains Hunter. “Poinsettias are a short-day plant, meaning they bloom

Photos courtesy of Niagara Parks.

when days are short and nights long. They won’t bloom if exposed to light, so about ten weeks beforehand we need black out the greenhouses from every source of illumination, including interior lights and streetlights.”

Poinsettias are also sensitive to extreme low or high temperatures. The greenhouses are maintained at consistent and ideal temperatures, ensuring the most stunning of blooms.

The sight of hundreds of poinsettias creating a sea of cheerfulness is spectacular, but the designers always include a showstopper that captures the imagination. In some years it’s a towering Christmas tree made up of 150 poinsettias. Other times it’s an arch composed of poinsettias.

Hunter is mum on future Showcase themes though. “You’ll have to come and see,” he laughs.

But what he can guarantee is that you will experience the magic of the holiday season and leave with those warm festive feelings, the kind that only come around once a year.

Even as the weather outside is grey and dreary, wind chilling you to the bone and frost hanging off every breath, Niagara Floral Showhouse remains bursting with vibrancy. Like an oasis of colour in a desert of snow and cold, it’s a welcome reprieve from the long winter months. The greenhouse casts an enchanting spell.

“The Poinsettia Showcase,” says Hunter passionately, “represents a sense of wonder that seems so fitting during the holiday season.”

7145 Niagara Pkwy, Niagara Falls, ON 1-877-642-7275 • niagaraparks.com

Admission: $8 (13+years), $5 (3-12 years), FREE (2 & under). Seasons passes are available to enjoy year-round.

By Martine Mackenzie

In Canada, we call them chocolate bars, while our neighbors to the south call them candy bars. Read on and you will find out why!

Rocky Mountain Chocolate has grown to include over 45 locations throughout Canada and is proud to be one of the most recognizable chocolate brands within the country.

This was part of the lure for Bruce and Laura Cochran, the proud owners of the downtown Niagara-on-the-Lake location.

For Bruce and Laura, the transition from their regular jobs into the world of chocolate wasn’t a difficult one.

“I was going through the Saturday paper and saw a franchise available. That weekend we met up with some friends over breakfast and the topic came up. We made a list of pros and cons, and the pros won. That Monday, we called the head office in Vancouver and by the following Saturday, we were on our way.”

“We were both always hard workers and decided that we wanted to work for ourselves instead of working for others,” adds Laura. Coming from a background in health care with the Niagara Health System for 18 years, Laura welcomed the change from mental health to chocolate. Bruce owned a business in Burlington at the time the Cochrans purchased their first store. He then sold that business and joined Laura full-time in the chocolate business.

Being around all of that chocolate all day every day, one would think that it would be difficult to choose a favorite product. For Bruce, it’s easy. “I love the pecan mogul which is pecans layered with handmade caramel then drenched in chocolate.” Laura doesn’t like anything coffee flavored. “It has nothing to do with the chocolate. I just have an aversion to anything that tastes like coffee and combining the two flavors for me is not good,” she laughs. “It’s easier to say what I don’t like because it’s just that. I love the candy apples, especially the apple pie candy apple which is rolled in brown sugar and cinnamon after being drenched in white chocolate.”

What separates Rocky Mountain Chocolates from the competition is that 75% of its products are made in-house, using only the highest quality of chocolate.

And as it turns out, the difference between a chocolate bar and a candy bar, which few people realize, is a big one. “A true chocolate bar is made of tempered chocolate, while a candy bar is not tempered, contains less than 18% chocolate and is often filled with wax.”

Photos courtesy of Rocky Mountain Chocolate.

Another tell-tale sign of a premium chocolate product is the sound a bar makes when snapped. “You actually hear the snap of tempered chocolate,” says Laura. “Candy bars are more pliable because of the fillers used in them … like wax.”

Before World War II, true chocolate was reserved for the elite. After World War II came the ability to mass produce a chocolate product using fillers to be economical. This is where candy bars come from.

Products at Rocky Mountain are never mass-produced.

One of the most challenging products in the candy-making business is fudge. “It’s all about the temperature being the key. One degree off one way or another is the difference between whether the fudge stands or not.” Laura adds, “Baking of any kind is a precise science. Our fudge is handspaded and is made from our own secret recipe.”

There is one product that you won’t find on any shelves other than at Rocky Mountain in the Niagara Region. “We make the most delicious ice wine bombs, and we are the only ones in the country that make them,” says Laura.

Another unique product is their ice cream bars. They are hand-dipped in either milk or dark chocolate, then coated with any topping of your choice. Try their hot chocolate, which is made with real milk with real whipped cream on top, and any topping you want crowning this tasty treat. Whatever your preference is, you will find something to delight your tastebuds when you visit Bruce and Laura in their inviting location in downtown Niagara-on-the-Lake.

EXPLORE NIAGARA TESTAMENTS TO HISTORY

NIAGARA’S MAGNIFICENT MONUMENT

It is one of the most recognizable heritage landmarks not only in Niagara but in all Canada.

By Sherman Zavitz

Soaring 185 feet (56 metres) above Queenston Heights, Brock’s Monument commemorates Major General Sir Isaac Brock, commander of the British and Canadian Forces at the Battle of Queenston Heights, one of the major land battles of the War of 1812 and a defining event in Canada’s history.

The battle began during the early hours of Tuesday, October 13, 1812. Brock was killed during the opening stages of the action, brought down by an American sharpshooter as he boldly led a charge up the side of the Heights in an attempt to dislodge an American force that had captured the Redan Battery, a key field fortification the British had erected two-thirds of the way up the Niagara Escarpment.

By mid-morning the Americans had control of the Heights. However, they were driven back and defeated that afternoon by British and Canadian soldiers now under the command of Major General Roger Hale Sheaffe. Significant help was provided by some 160 Warriors from the Grand River Six Nations led by John Norton.

Brock’s death, seen as an heroic sacrifice, brought about widespread shock, disbelief and sorrow. A greatly admired man, the charismatic Brock and his aide-de-camp, John Macdonell, who died of wounds received during the battle, were first buried at Fort George in what is now Niagara-on-the-Lake.

On October 13, 1824, their bodies were reinterred in a tomb under a 41 metre (134 foot ) high monument that had been built on Queenston Heights. This original Brock’s Monument, which stood where the Laura Secord Monument on the Heights is now, was badly damaged by a terrorist bomb on April 17, 1840.

Deciding not to try and repair the monument, it was knocked down in July 1853. The remains of the fallen hero and his aide-de-camp were removed to the cemetery on the grounds of Willowbank, the Hamilton family mansion in Queenston.

Work then began on the present Brock’s Monument, to be located a short distance west of the first one. Under the direction of the architect William Thomas, a foundation was built that contained a tomb with two vaults. On October 13, 1853, with a crowd of some 12,000 solemnly looking on, the pall bearers brought the twin caskets up to the newly-constructed vaults and slid them into place. The vaults were then sealed.

This was followed by a ceremony that featured William Hamilton Merritt of St. Catharines as the principal speaker. One of Niagara’s best known citizens, Merritt was a War of 1812 veteran and who had later been the driving force behind the building of the first Welland Ship Canal. During his talk that memorable day, Merritt, who was also the chairman of the monument committee, spoke about the importance of honouring those who had fought for Canada in the War of 1812 as well as the need to erect monuments like the one being built on the Heights. He noted: “If Canada is worth preserving, we owe it to them. If it is asked why take this trouble (to build a monument),

what object is to be gained, my reply is this – it will … keep up a feeling of patriotism, a love of country, which every right-minded man should cherish.”

When the monument, crowned with a 16 foot (4.8 metre) high statue of Brock, was completed three years later, it was the second highest structure of its kind in the world. Stone steps, 235 in number, had been constructed inside the column to take visitors to the top just under the statue where a number of portholes offered a spectacular view.

The dedication ceremony for the monument was held on October 13, 1859, the 47th anniversary of the battle. Looking over the scene, the Hamilton Spectator reporter wrote: “The weather was fine and the gathering immense, not fewer than 10,000 persons being on the ground, among whom were numerous militia companies, nearly every district in the province having representatives there.

“Not the least interesting feature was the array of veterans who had fought in the War of 1812. Their curious uniforms attracted much attention and many a gaze was directed to the spot where the time-worn veterans stood.”

Sir Allan MacNab of Hamilton, a past Premier of pre-Confederation Canada from 1854 to 1856, delivered the inaugural address. Following the ceremony, he also presided over “a sumptuous dinner” for some 200 people, which was held in a large tent that had been set up nearby.

Two years after this ceremony the author of a Niagara Falls guide book summed up the view from atop Brock’s Monument as “most gorgeous.” Those same words are still appropriate.

Where Can We Take You?

The Full Niagara Experience

By Martine Mackenzie

The Niagara Parks Commission, better known as Niagara Parks, is an agency of the Government of Ontario. In total, Niagara Parks is in charge of about 16.19 square kilometres (6.25 sq mi) of parkland along the river, in addition to the Niagara Parkway which spans 56 kilometres (25 mi). In this corridor, Niagara Parks manages numerous trails, historic sites, picnic areas and attractions.

Chris Giles, Sr. Manager of Communications and Marketing, is very excited about all that Niagara Parks has

to offer. “Tourism continues to rebound well and Niagara Parks is continually adding new experiences and offerings to keep guests coming back. We look forward to welcoming even more visitors as international markets slowly return to their previous visitation levels.”

Niagara Parks offers a host of attractions to suit the interests of just about anyone. Guests can ride 3,500 feet across the Niagara Gorge and over the Niagara Whirlpool suspended high in the sky on the Whirlpool Aero Car or

get up close to the river’s Class 6 rapids at the White Water Walk. Golf enthusiasts can play at Niagara Parks’ awardwinning golf facilities, Whirlpool Golf Course and Legends on the Niagara. Those favouring gastronomy can venture into any of Niagara Parks’ restaurants, but awards for the best views while dining on some of Niagara’s finest cuisine and VQA wine pairings no doubt go to Table Rock House Restaurant and Table Rock Bistro + Wine Bar right at the brink of the Falls and to Queen Victoria Place Restaurant

just across the street that features outdoor patio dining. All Niagara Parks culinary offerings are Feast ON certified by the Culinary Tourism Alliance, meaning that Niagara Parks is committed to sourcing local food and drink.

The closest you can get to the Falls is with a visit to Journey Behind the Falls. Giles says, “There have been significant renovations at the Journey to enhance visitor experience.” I can’t image how the exciting attraction can be enhanced any more than it already is!

Photos courtesy of Niagara Parks.

Niagara Parks has a range of heritage sites for the history buff, from Old Fort Erie where the War of 1812 is brought to life to the beautifully restored home of Canada’s most famous heroine at the Laura Secord Homestead, just to name a couple.

For nature lovers, Niagara Parks offers biking trails from one end of the Niagara Parkway to the other. Cyclists can literally bike from Fort Erie right to Niagara-on-the-Lake, following the mighty Niagara River all the way. Hiking trails are also bountiful with access to a variety of paths, including at the Niagara Glen. Butterfly aficionados will be mesmerized by the number of species at the Butterfly Conservatory. Horticulture enthusiasts will revel at the sight of the Floral Clock, the Floral Showhouse and the Botanical Gardens.

Giles is very proud of the adaptive reuse that turned the former William Birch Rankine Power Station that was originally operated by Canadian Niagara Power into the Niagara Parks Power Station + Tunnel. Today, the site has transformed into an awe-inspiring attraction that pays tribute to the history and science of power generation in Niagara while also thrilling guests by bringing them right to the river’s edge for never-before-seen, breathtaking views of the Falls. “Visitors descend 180 feet in a glass-paneled elevator and explore the 2,200-foot long tunnel, leading to an observation deck at the base of the Falls. This tunnel was originally excavated in 1901 with only lanterns, basic dynamite, pickaxes and shovels!”, says Giles. During the day, guests can explore the main generator hall with a self-guided audio tour or a guided tour and explore interactive exhibits –including demonstrations with the larger-than-life Tesla Coil housed in the station. And don’t miss out on the Power Station at Night experience, with its epic sound and light show and multimedia storytelling in the Tunnel, all leading to incredible and exclusive views of the illuminated Falls.

It’s obvious that Chris is very engaged and enthusiastic about Niagara Parks and all it can offer visitors. “We look forward to welcoming everyone to Niagara Parks. The biggest thing for us is to build momentum with all of our experiences and to ensure that all of our visitors make memories to last a lifetime.”

niagaraparks.com

Opposite page: Top left, Whirlpool Aero Car; Top right to bottom left, Niagara Parks Power Station + Tunnel and Power Station at Night; Bottom right, Niagara Glen. Right side: Top, Niagara River; Middle, Butterfly Conservatory; Bottom, White Water Walk.

Wings over Niagara:

Aviator Lincoln Beachey’s Niagara Legacy

By Andrew Hind

The flimsy wooden airplane seemed to wobble ominously as it cleared the roaring falls. Compared to the might of Niagara, the craft looked impossibly small and fragile, like a toy. The airplane then disappeared into the cloud of mist rising from the Falls. For a moment, thousands of onlookers held their collective breaths, but a heartbeat later the plane emerged from the veil. It then dipped toward the river below. The hardest part still lay ahead.

Aviation was still in its infancy when Lincoln Beachey made Niagara Falls history in June of 1911. It had only been eight years since the Wright Brothers had made their first successful flight in North Carolina, and the aircraft of the

day were flimsy, unreliable vehicles. There was risk involved every time a pilot lifted off the ground.

And 24-year-old Beachey loved every moment of it.

Lincoln Beachey was an aviation pioneer, a larger-than-life celebrity in his day. Born in 1887, as a youngster Beachey became fascinated with flight. As a teenager, he helped build a dirigible and made his first dirigible flight at the age of 17. Not satisfied with the craft’s performance, he later helped to design a faster, more aerodynamic dirigible and entered airship races.

Dirigibles represented a first step into the world of flight, but Beachey knew the future of aviation lay with fixed-

wing aircraft. Starting in 1910, he began to participate in airshows performing stunts designed to awe audiences. He became the first pilot to recover from a nose-diving spin at 3,000 feet, for example, and helped invent aerobatics. Celebrated in the media, Beachey became known as ‘The Man Who Owns the Sky’ and The World’s Greatest Aviator.’ The man loved a challenge. In 1911, Niagara Falls seemed to call to him, daring him to test his mettle against the raging power of nature.

Beachey was lured to Niagara after learning there would be a $1000 purse to any aviator who agreed to perform at the US-Canada Carnival, an international festival jointly hosted by both the America and Canadian town of Niagara Falls. All he had to do was show up and perform some casual flights over Niagara Falls. His presence was enough. But that wouldn’t satisfy Beachey. He was a showman at heart. He wanted to put on a true spectacle. He wanted headlines. And so, Beachey conceived of a routine that would do exactly that.

Huge crowds—estimated at approaching 150,000 people— gathered on both sides of the Niagara River on June 28, eagerly awaiting Beachey’s performance. “After waiting patiently all afternoon for the appearance of The Birdman,” wrote the Niagara Falls Daily Record, “the crowds in the parks and the thoroughfares were at last rewarded when at 5:40pm Beachey rose into the air from the American side.” Beachey directed the plane out over the Niagara, a short distance upriver from the Falls. He followed its course, flying over the falls and through the dense cloud of mist that rose from it. That alone would have been enough for most of those assembled. But Beachy had greater things in mind. Dipping the plane suddenly, he flew straight towards the Arch Bridge spanning the gorge (located where Rainbow Bridge is today). Instead of passing over the bridge Beachey instead went under it, navigating between the spans as the plane skimmed the surface of the water by less than twenty feet.

The crowd went wild. According to the Daily Record, many opined that this represented “the most daring feat ever performed.”

If, to the people on the ground, the stunt looked deathdefying, that’s because it was. Speaking to a reporter after the flight, Beachey—a fearless aviator—frankly admitted to having been terrified by the ordeal. “I would not again attempt to fly under that bridge for five thousand dollars, let alone for the thousand-dollar purse that I won today,” he said. His aircraft testified to the danger the aviator

had faced: the ordeal had left it “looking like a beat-up orange crate.”

True to his word, Beachey never attempted the Niagara spectacle a second time.

Tragically, the legend of Lincoln Beachey outlived the man. A mere four years after his pioneering flight over Niagara Falls, the pilot was killed in an air show, on March 14, 1915, during the Panama-Pacific Exposition in San Francisco. He had come out of a loop and then inverted the plane, a stunt he had pioneered, and which was extremely dangerous in the craft of the day. The strain of the maneuver caused the rear spars in the wings to break, causing the plane to crash into San Francisco Bay. A reported 250,000 people watched the tragedy unfold.

Ironically, Beachey had almost quit aerobatics several years before, citing his belief that much of the appeal for audiences was a morbid eagerness to witness the all-too frequent crashes.

In an era when flight was a novelty, people in Niagara Falls spoke in awe of Beachey and that spectacular day in 1911 for decades to come. Even today, he is remembered as the first individual to conquer Niagara Falls by air.

Photos courtesy of Community Archives of Bellville and Hastings County.

Eco-Friendly Simple Changes to Make Your Wedding

By Gabrielle Tieman-Lee

AVOID PAPER AND PLASTIC ON THE BIG DAY

Your Pinterest board may be filled with balloon arches and floating paper lanterns, but it is important to remember that both materials, while eye-catching, are harmful to the environment. This also includes plastic wine glasses and single use cutlery – all of which end up in landfills and are rarely biodegradable.

Alternatively look for built in décor when choosing a venue: floral draped pergolas, permanent light fixtures and gardens. And opt for the real deal at your bar and during appetizers – glass may be more expensive, but rental options will save you money and save waste.

DONATE OR COMPOST FLOWERS

Food and flower waste are said to make up a large amount of the trash on wedding days. Talk to your caterer and decorator about what they do with any remaining food and flowers and make sure there is a plan in place to either donate or compost both. Flowers can generally be donated to local hospitals or retirement homes or given to your guests to take home.

… OR CHOOSE POTTED PLANTS OVER ARRANGEMENTS

A potted flower or plant [think succulents or orchids] can make a striking centerpiece over a cut bouquet. Plus, they are resilient: guests can bring a plant home and remember your wedding day for years to come – minimizing waste and prolonging the life of your investment.

ORDER KEGS OVER CASES

Every bar is filled with waste – including excessive glassware, packaging and canned drinks. When possible, choose a draft beer or a mixed drink by the keg. Choose to support local is possible; many craft breweries will sell kegs for occasions.

SKIP PAPER WEDDING INVITATIONS

Opting for a digital invite over the traditional stationary will not only save paper waste, but will also save you money. Websites like Paperless Post, Greenvelope and Evite offer a wide variety of designs and customizable options, allow you to send a digital invitation and print a few as keepsakes.

CHOOSE FAVOURS PEOPLE WILL USE

Brides spend hours choosing the perfect themed favour for their guests to commemorate the day. But in reality, most favors are generally forgotten and left on tables for staff to throw away at the end of the night.

Instead of packaged mints or monogrammed coasters, choose a favour that if your guests leave behind, you will still be able to use en masse – since even the most environmentally conscious favour can still be left behind. Think, packets of seeds or tree saplings [Let Love Grow] that would be a nice edition to a garden – your guests or your own. Or, choose a favour they can enjoy that night: like a ‘Smores kit with accompanying fire pit at midnight.