Homes - March/April 2014

HOMES Today Magazine

Old Meets New +

Touring Houses for a Great Cause Unleashing Your Attics Potential

VOL 1 | ISSUE 3

SPRING 2014 2012 $4.95 $19.95

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ON THE COVER Photo: AJ Harlond Cover: The house of Grant Williamson & Carol Radford

PUBLISHER Rev Publishing Inc.

PRESIDENT & CEO Dan Pasco VP OF SALES & MARKETING Nicole Guerin SALES REPRESENTATIVES David Mace Alex Mills Michael Risi Jill Tkachuk Karen Williams EDITOR Megan Pasche CREATIVE DIRECTOR Ashley Calla SENIOR GRAPHIC DESIGNER Tina Lanzillotta GRAPHIC DESIGNER Tabitha MacDonald IT/WEB DEVELOPER Justin Soungie CONTRIBUTING WRITERS Lynn Ogryzlo Anna Olson TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc @revpublishing www.revpublishing.com

COVER STORY OLD MEETS NEW l 14

Secord-Williamson House

IN MAGAZINE A STEP INTO THE VILLAGE l 12 Gateway to Niagara-On-The-Lake

THE MANY BENEFITS OF INTERIOR PLANTSCAPING l 18 Living and working with plants is better than without them

DIY l 22

Easy to do projects at home

SCORDINO DESIGN l 24 Making spaces stylish todaymagazine.ca

Today Magazine is published by Rev Publishing Inc. All opinions expressed in Today Magazine are those of the authors and do not necessarily reflect the views of Today Magazine, 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 for publication is assumed. All unsolicited material submitted to Today Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

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TODAY HOMES

GET THE SKINNY ON SMALL SPACES l 28

Choose quality over quantity to create the bathroom deals

SPRING CLEANING CHECKLIST l 31 UNLEASHING YOUR ATTICS POTENTIAL l 37 Attics don’t have to be just dusty, old storage spaces that nobody ever visits

UPPING THE APPEAL l 42 Making your home’s exterior look beautiful

ITCHIN’ TO UPDATE YOUR KITCHEN l 47

5 steps to create the kitchen of your dreams

CREATING AMBIENCE l 50 Professional home staging

UNDERSTATED ELEGANCE l 52 Creating a bedroom oasis

TOURING HOUSES FOR A GREAT CAUSE l 56

The house tour is an event that is focused on community

BUILDING A BETTER BURGER l 63 Beef lovers — this is how you do it

WILD MUSHROOM SOUP l 65 ANNA OLSON’S LEMON MERINGUE PIE l 66 EATING FROM AN INTERNATIONAL GARDEN l 68 Mastering ethnic flavours from around the world

TODAY’S PEOPLE l 70 MASSIMO CAPRA l 72 Executive Chef at The Rainbow Room

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6  Today Homes

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12  Today Homes

A Step into the VillAge gateway to niagara-on-the-lake by: megan pasche photos: aj Harlond The Village in Niagara-On-The-Lake is a uniquely designed, extremely community orientated sub-division. It was started by John Hawley, and designed by one of the best town planners in the world, Andres Duany of DPz (Duany, Plater-zyberk & Company).

Adam Hawley, Sales Consultant, notes that Duany was invited to come up to Niagara-On-The-Lake to study the town’s heritage and architecture.

Duany and his team measured street widths, the height of buildings and density, and then used that information to come up with a community plan. They developed a plan that dictated what type of houses could go into the community and what the exteriors of those houses should look

like. When talking about the initial planning phase of The Village, Hawley notes “the single most important point, was that they hired top notch planners and architects to come down and lay the foundation,” adding, “and then the follow through with being committed to the original plan.”

The goal with The Village was to have a walkable community, with sidewalks lining both sides of the road, narrower streets, and houses with porches that encourage people to be outside, allowing them to meet their neighbours. Garages are tucked away and houses and porches sit close to the sidewalk. Every detail has been carefully examined and implemented.

It feels like a community of a bygone Todaymagazine.ca

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era, where people know their neighbours, and where they say hello when they see each other; it’s very lovely really. Hawley notes, “there is that interaction that you don’t get in typical subdivisions, and that interaction just fosters a sense of community.”

Community events are happening all the time, especially once the weather starts getting warmer. There are weekly farmers markets and suppermarkets, that are hugely popular with both residents of The Village and people all throughout the Region.

At the heart of the community, there is a Village Centre that houses a restaurant, a bank, and some shops.

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TODAY HOMES

This spot will only continue to grow, as cafes, more stores and additional restaurants are developed.

The Village is made up of two different sections. One section is comprised of custom built homes, which means buyers purchase the lot and then work out the building of the home with a builder. The other section of homes is being built by Brookfield Residential, and they offer a number of different designs to choose from. Hawley notes, “it’s all one community, just different builders.” The architecture is all synced, and there is no visible divide between

the custom homes and the Brookfield Homes, as the looks are all the same; inspired by the beauty of old town Niagara-On-The-Lake.

We got the chance to do a photoshoot in one of the amazing Brookfield homes. The interior of the home we shot was designed by Liz Hawley, with the team at Brookfield designing the actual architecture. This home had several upgrades implemented into the plan, such as a wrap around porch and a wine cellar.

For more info on The Village or Brookfield Residential, please visit thevillagetnd.com

todaymagazine.ca  15

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The Many Benefits of Interior Plantscaping

By Megan Pasche

“Living and working with plants is better than living and working without them.”

The benefits of living and working among greenery are plentiful. Plants enhance indoor environments, make them more inviting and in one of nature’s miraculous acts, they help clean the air, something that is incredibly important for those people who spend the majority of their time indoors.

The professionals at Element Landscape Services Inc. are experts at incorporating plants into interior environments, be it the family home, the office or the large commercial enterprise.

The team at Element Landscape Services Inc. references something called Sick Air Syndrome, a term coined by the World Health Organization in 1986, which is when building occupants end up with various health issues that seem to be linked to time spent in a building with poor indoor air quality.

And while the term is not an official

18 Today Homes

clinical diagnosis, it is still used in pop culture when referring to the healthiness of a workplace environment. It happens mainly when buildings are sealed for efficiency, but then the problem becomes that you get better air quality outside than inside.

Plants can help with this by: reducing carbon dioxide levels, increasing humidity, reducing levels of benzene and nitrogen dioxide, reducing airborne dust levels and keeping the temperature down.

Not only do plants in the workspace help with air quality, but they also work to reduce stress and generally just make people happier. Plants help offices become quieter, as they have the ability to reduce background noise by absorbing some of the sound. They help employees become more relaxed, and make the office environment more stimulating. Having plants indoors also creates a welcoming environment for anybody visiting your business. They give the impression that a place is warm, inviting and

comfortable. Plants in the workplace have also been proven to increase productivity, and decrease the number of sick days taken by employees.

When you think of all the benefits being around plants provides, there is really no reason not to have them.

David Wanless, owner of Element Landscape Services Inc., notes that, “as an employer, if you invest in plants in your office, it’s a good thing for productivity and the air quality your staff breathes.”

The employees at Element Landscape Services Inc. are experts at what they do. They know what plants will work well in which spaces, and how to match each plant to the environment.

No space is too big or too small: Wanless notes, “we can provide you with a handful of office plants, keeping it very simple, or we can do a full blown atrium, a conservatory or major hotel lobby. If you require a 60-foot palm tree, we can deliver.” The team at Element Landscape Services Inc. will take the time to match pot colours and plants as well as make sure the textures of the pots, match the interior and scale of the plants.

Wanless goes on to say, “most people like plants, they just don’t like to care for them. How often have you heard people say, ‘I kill every plant that I touch’, so that is where our weekly

In the late 80s, NASA did a study on sealed environments, the air quality within those environments and the plants that help to naturally clean the air inside them. The plants were placed in a sealed, plexiglass chamber, and formaldehyde was introduced. With a 24-hour period, the plants (the ones being used were Philodendron, Spider Plant and Golden Pothos) had removed 80% of the formaldehyde molecules from the chamber.

Common Plants to Help Clean Indoor Air

English Ivy: known to filter formaldehyde and reduce airborne fecal matter particles.

Reed Palm: good for filtering benzene and trichloroethylene.

Peace Lily: this powerful cleanser filters formaldehyde, benzene, trichloroethylene, toluene & xylene.

Dracaena: great for helping eliminate xylene, trichloroethylene and formaldehyde from the air.

Chrysanthemum: beautiful flower that helps filter out benzene.

Aloe: helps clear out formaldehyde and benzene.

Spider plant: great for clearing the air of benzene, formaldehyde, carbon monoxide and xylene.

Gerbera Daisy: not only a beautiful flower, but helps clear the air of trichloroethylene and benzene.

Snake Plant: great for filtering formaldehyde.

Golden pothos: this ivy plant is good for filtering formaldehyde.

Azalea: another beautiful flower that helps combat formaldehyde. service comes in. We provide the right amount of watering and fertilizing, but also pruning, grooming and keeping them clean at an extremely affordable price. “ It’s the perfect situation really: people are able to enjoy all the benefits plants provide, while not having to worry about killing them with too much water, or too little light. Element Landscapes Services Inc. knows their plants inside and out; they know how much water each individual plant needs and how much light they demand to survive. They know where to

position them in an office setting, so that they don’t interfere with traffic flow, and only serve as an enhancement to the space. They can make sure the plants will thrive, creating an interior environment that in turn, helps the people within the environment to thrive as well.

For a no commitment, free consultation, please contact Element Landscape Services Inc. by phoning: 905-328-9941, emailing: info@elementlandscapes.com or visiting elementlandscapes.com

All these chemicals are emitted from several common household items. They are byproducts of chemical based cleansers, toilet paper, tissues and other personal care products. They are also found in glues, paints, plastics, detergents, lacquers, varnishes, inks and more. They are emitted from carpeting and furniture. In short, these chemicals permeate almost every part of our lives.

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Create a Gallery Wall One of the most fun ways to express your personality in your home is the creation of an eye catching gallery wall. While it may seem intimidating, as it takes a bit of work to figure out the layout, the end result often becomes the focal point of any room.

Tips • Pick out prints, artwork and photos that you love. Don’t worry if they relate to each other, continuity can always be created through the frames.

• Each piece needs to be in balance with the others, so before making any marks on the wall, lay all the framed pictures on the floor and move them around until you find a combination that you like. Take a photo once you have figured out an 22 Today Homes

arrangement that you like.

• Get some brown craft paper and trace each frame, cut out and label each one. Arrange the cut outs on the wall as referenced by the photo you took. Make a mark on the wall to indicate where the nail will go.

• Once all the cutouts are on the wall, step back and make sure the arrangement looks right. Move the cutouts around if necessary.

• If you are satisfied with the arrangement, drill the nails through the marks, remove the paper and put up the artwork.

• Don’t just stop at photos! Some gallery walls incorporate other accessories also: numbers, single letters, kids art, mirrors and a variety of other items.

• Start in the middle and work your way out, that way you can add to your wall over time, as you find more items that you love. Try to leave about 8 inches between the frame base and the top of the furniture.

• Take into consideration what your style is (eclectic, modern, architectural, etc.) when you are picking out frames. All the frames don’t necessarily have to match, depending on the look you are going for.

• Need some inspiration? Just type “gallery wall” into Pinterest and you’ll find hundreds of various setups.

Or head into Michael’s, they have templates and corresponding frames available.

DIY easy to do projects at home

Putting a backsplash in your bathroom can be a great way to add a little colour to your bathroom, or even incorporate a more intricate design that would be too overpowering if it covered the whole bathroom. There are endless tile colours and styles to choose from. While it may look complicated, the process is actually very easy and can be completed in a weekend if you have all the right tools.

Installing a Bathroom Backsplash

Things You Will Need What To Do • Tile (be it porcelain, ceramic, natural stone, glass, etc.). Home Depot sells a large variety of tiles in 1 sq. ft. sections that come in pre-formatted sheets that make it very easy to install. They can be cut so that they fit into the space properly.

• Tile Setter (such as Omni Grip which is good for use on walls) • Grout (you will want to get a non sanded grout if you have chosen tiles that could potentially get scratched easily while applying it.)

Grout comes in a variety of colours.

• Notched Trowel • Grout Float • Cheesecloth

• Measure out how many sheets of tiles that you need.

• Clean off the wall where the tiles are going to be applied.

• Spread tile setter on the wall with a notched trowel • Press tiles onto the wall • Wipe away excess tile setter that seeps through the tiles • Let the tiles set for 24 hours • Mix up grout and spread over the tiles with the grout float. Make sure to fill all the spaces.

• Use cheesecloth to wipe down tiles and remove all excess grout.

• Shiny new backsplash complete! todaymagazine.ca 23

SCORDINO DESIGN

Making Spaces Stylish By: Megan Pasche Photography: AJ Harlond

Terri Scordino is the main creative mind behind the projects done by Scordino Design, a boutique interior design firm based in Niagara Falls that specializes in hotels, restaurants and luxury homes.

Scordino Design is also experienced in space planning in new homes, offices and other businesses. Terri’s design philosophy is that “beautiful design should incorporate form, function, comfort and creativity, and that interiors should reflect a lifestyle and personality.” We recently caught up with Terri to chat all about the business of interior design.

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TODAY HOMES

HAVE YOU ALWAYS BEEN INTERESTED IN DESIGN?

design for 32 years and have been on my own for about 24 years.”

“Yes, ever since I was a kid. I think because in my family, my mother and both my grandmothers were artists, and they were always involved in decorating the house. So when I was around 16, I would hang wallpaper in my bedroom and that kind of thing.

I’ve always been interested in it.”

WHAT WOULD YOU SAY YOUR SPECIALTY IS?

CAN YOU REMEMBER YOUR VERY FIRST DESIGN PROJECT? “It was a project in Hamilton, and I was working for a designer in Niagara-on-the-Lake, and we were given this project from a family in the falls that were opening up a pastry café. I remember thinking, oh my god, I have to do this? It was huge. I was looking at my mentors that I worked with, saying, “are you kidding me, you want me to do this? I just got out of school.”

But it was fun, I really enjoyed it.”

WHAT WAS THE PROGRESSION OF YOUR CAREER PATH THAT LEAD YOU TO OPENING UP YOUR OWN INTERIOR DESIGN BUSINESS? “Well I worked for a designer in Niagara-on-the-Lake for about six years, and then I started a family, so I thought, 'ok, I have to start working from home and be with my kids'. I have two daughters, so I started working out of my home. I’ve been working in interior

“At this point in my career, my specialty would be more hospitality, restaurants, hotels and offices. But at the same time, we do residential, we do custom design homes. One thing always leads to another. In such a small community, it’s hard to specialize in one thing, because you have to be really flexible and versatile.”

HOW WOULD YOU DESCRIBE YOUR DESIGN STYLE AND DOES THAT CARRY THROUGH TO YOUR CLIENTS? “I prefer an uncluttered, clean look, but in design, it depends on what the client wants. When you walk in to the room, I don’t want people to say, did Terri Scordino do this? I prefer they say, oh this really looks like so and so, and that it really reflects their personality.”

WHAT WOULD YOU SAY ARE SOME OF THE MOST COMMON DECORATING MISTAKES PEOPLE MAKE? DO YOU HAVE ANY ADVICE ON HOW TO AVOID OR CORRECT THOSE MISTAKES? “Not hiring a designer would be the first thing. If they even invested like

Do you have a favourite colour you like to use?

What’s a typical day like for you?

What would be your recommendation for ‘what to do first’ in a decorating project?

“I usually like using more neutrals, and then just add a few accents in. For example, if I were to do a fuchsia sofa or something in a residential setting, I think I would be tired of it eventually.

Sometimes people really love a colour, so everything is the same colour, but it can end up being too much.”

“In the morning we meet and review the projects that we are working on, and get updates on what’s going on.

A lot of times I’m meeting with clients on site, meeting with the contractors, we have people coming in bringing us samples, suppliers bringing us new products.”

Do you have a dream project?

“I would say to start with space planning. Do up a floor plan, see what the needs are in the space, and then a lot of times clients will bring us pictures of what their tastes are, so that kind of helps the designer establish what they are looking for.”

“Probably just cart blanche, to do whatever I wanted. We’ve done a lot of big projects and a lot of large custom homes…I don’t know, I think a dream project would just to have the client say, “do whatever you want, just make it beautiful.”

What’s your favourite part of your job?

What current trend do you think we’ll be tired of in five years? Is there a current trend that you love?

Are there any projects you have done that you are particularly proud of?

an hour, two hours just to get some ideas and direction from a designer, I think they would save a lot of grief in terms of returning things or repainting things. So we’ll meet with people, just give them some direction on where to find things, that is something we do all the time.”

“I try to stay away from trends. That’s one thing when we are designing, we like to look at it and ask, ‘is it going to be timeless?’, or is this going to become dated?’ Trends are always going to date themselves. Whenever you pick something out you want to make sure that the bigger pieces, the more expensive pieces, are more simple, and a more neutral colour, so that you can change accents and accessories.”

“Well, we just finished the Hilton lobby and the rooms, so I think that turned out nice, the clients were really happy with that. We did Bravo, the restaurant on Victoria. We’re proud of all of our projects really. We have a lot of small projects, just kitchens that we’ve redone in people’s homes and they’ve turned out beautiful. There’s quite a few.”

“I like working with the fabrics and the colour. I would say more of my forte would be the space planning, such as in an office. People have told me that I’m good at that. So where to put furniture, moving walls around, etc. We do custom homes, so we are good at laying out a residence before it goes to the architect for the structural drawings, so I like doing that too. And meeting with people, I think that is probably the most exciting thing, because I meet a lot of different, unique people.”

You can check out the Scordino Design website at scordinodesign.com

Some of Terri’s favourite places to shop: McNamara & Reynolds and Bost Tile Ltd. todaymagazine.ca 25

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28  Today Homes

GET THE SKINNY ON SMALL SPACES Choose Quality Over Quantity to Create the Bathroom of Your Dreams (NC) While your dream bath may be a sprawling space, the reality is that the typical bathroom is 100 square feet or less. But, a large bathroom footprint isn't always the answer to a better bath. Focusing on quality products can create a luxurious look, even in a small space.

FREE-UP FLOOR & COUNTER SPACE You may not be able to create more space, but there are many ways to create the illusion of more space. Adding a pedestal sink or a furniture-style vanity with legs gives an increased line of sight, making the space appear larger.

Similarly, clutter takes up valuable space. One way to free up extra room on the countertop is with a single-handle or wall-mount faucet.

Doors can also make a room feel constrained.

Rather than a traditional swing or hinged door, opt for pocket doors; which frees up approximately ten square feet of floor space.

FOCUS ON FABULOUS FIXTURES We all need storage in the bath, but don't limit yourself to the horizontal surfaces. Make the most of your vertical space by adding bath accessories, as well.

Adding a hotel shelf, which combines a towel bar with a shelf, offers an excellent storage spot for towels. A wall-mount hair dryer holder, a pivoting wall-mount makeup mirror, a curved shower rod and robe hooks are all excellent hotel-inspired accessory options.

DOMINATE WITH DUAL-FUNCTION Dual-function products are perfect for smaller baths because they offer added benefits without taking up more space. Update your current toilet paper holder, towel bar and in-shower shelves with newer versions that integrate a grab bar. MoenÂŽ Home CareÂŽ offers stylish grab bar designs featuring a paper holder, a towel bar and two shelf designs; all in a variety of finishes to help you update these bathroom basics while adding storage, safety and style.

SWAP SOAKING FOR A SENSATIONAL SHOWER Since we tend to shower more than soak, creating one sensational showering space, and possibly eliminating the tub, is a wise use of surface area. For an easy upgrade, swap your current showerhead with a new, high-quality model. Or, for a more luxurious remodel, install a vertical spa complete with components like body sprays and a hand shower on a single wall to surround yourself in blissful exhilaration.

And, no matter how large or small your shower, there's always room to add seating, which increases safety and ease while shaving and washing. The fold-down teak seat from Moen Home Care is a great option since it features a unique wall-mount design that folds down for a comfortable and secure shower seat to avoid slips and falls. When not in use, it folds up to a thin, compact profile.

IT'S ALL SMOKE (AND LIGHT) AND MIRRORS There are more benefits to mirrors in a bathroom other than a place to check your hair and makeup. They can actually make a room appear twice as large as the actual size. In addition to your vanity mirror, consider hanging a fulllength mirror on a door. Similarly, bringing in more light will open up the space and make your bathroom come to life. A skylight is a unique addition, since it utilizes the often unused ceiling space. Lighting fixtures are also an ideal way to brighten the space, but don't settle for boring basics. Try more stylish options, like sconces, which can add a more designer, upscale feel. Moen offers a variety of lighting fixtures available in one-, two-, three- and fourlight configurations to fit your space constraints and will perfectly match your faucets and accessories in style and finish.

Remember to shop for quality over quantity when updating your bath, and soon you'll enjoy the serenity of a stylish and organized space. newscanada.com TODAYMAGAZINE.CA

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31

Old Meets New Secord-Williamson House Written by: Megan Pasche Photographed by: AJ Harlond

32  Today Homes

Rumford fireplace is original to the parlour as is the pine flooring.

This barn, which was original to the home, was converted into a cozy guest room.

“the history of the home is honoured, while still being comfortable for them to live in.”

The Secord-Williamson house located on Dorchester Street is one of Niagara-on-the-Lake’s best examples of an older home that has been refinished to make it functional for the modern age. Or perhaps more aptly, the house is a great example of homeowners who took the time to lovingly restore one of Niagara-on-the-Lake’s historic homes, so that the history of the home is honoured, while still being comfortable for them to live in.

Grant Williamson and Carol Radford made the move to Niagara-on-the-Lake three and a half years ago. They were intending to either find a heritage home they could restore, or build something new and make it look old. The art of building something new, but making it look old is exactly what Grant did for his entire career, when he worked as a home builder, primarily up in the Muskoka area.

The house on Dorchester Street

turned out to be just what they were looking for. The home is situated on a parcel of land that dates back to 1796.

It was owned by John Secord, and in 1825, he left the land to his granddaughter Susannah Secord and her husband William Bowers Winterbottom, and they built the original house in 1832. And while the house is now located in a neighbourhood surrounded by other houses, Carol notes that back then, “it would have been the only house on this block and it would have been fairly remote from downtown.”

There have been several different owners over the years, all who added their own touches, but now with Grant and Carol, the house has truly reached a whole new level of design.

There are several things that need to be considered when renovating a heritage home. If the building is protected, there are certain things you can’t do. Grant relates, “we couldn’t really change the front of the house todaymagazine.ca 33

The artwork in this room is by local artist Cathy McBride The dining room was originally used as the kitchen, as evidenced by the original cupboards.

at all. It’s a new front door set that I built, and we added new shutters, but we couldn’t change the window placement or the door placement, the look of the door, the height of the roof or the chimneys.” He says that as he moved down the sides of the house, there was more freedom in terms of what could be changed.

He initially thought the renovation would take around a year or a year and a half, but it ended up taking two and a half. He notes, “certainly with 34 Today Homes

an old house, what you get is what you get and everything is a surprise.”

He spent time working on rebuilding the beams under the house, fixing the foundation, fixing the drainage and more. Once he got past the wall of the original structure, it became easier, as after that point, it was new construction. And while there were certainly challenges with the project, the result is truly stunning.

Several aspects of the original house remain, and they blend fairly seam-

lessly. The original staircase is still in tact, the steps well worn and creaky from years of use. The old barn that was on the property was connected to the rest of the home by way of an addition and converted into a stunning living area, perfect for reading, napping or watching football. Grant says the barn is his favourite room in the house, and it is easy to see why.

The sitting room at the front of the house contains the original floor and a Rumford fireplace, and it is one of

The kitchen island marks approximately where the original home ended. This room is an addition, which leads out to the barn.

those rooms that Grant says gives the house its charm. He shares that even though the brick hearth stands an inch above the floor, causing a constant stream of stubbed toes, he would never consider covering the old floor. Carol says that this sitting room is her favourite in the house and that, “it’s got a feeling to it that you can’t replicate in a modern or reproduction house. It just has got a good, warm feeling.”

is now the dining room used to be the kitchen, because of the original cupboards as well as the location of the chimney. On the opposite side of the house sits the pantry, which Carol mentions used to provide access to the cellar, but now serves as kitchen storage. What is now the middle of the house used to be the garden area.

The bathroom contains a tiny claw foot tub that came with the home when they purchased it.

Carol notes that she thinks what

It is the kind of house that immedi-

ately grabs you; it has a past you can visualize, but you can also see yourself living there. As Carol says, “you have to be able to live in the house, it can’t just be a museum”. The house is open, it’s inviting, it’s modern, but the historic character of the home has remained completely in tact. Thanks to their dedication to the restoration of this home, Grant and Carol have ensured it will continue to be a Niagara-on-the-Lake treasure for many decades to come. todaymagazine.ca 35

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Unleashing Your Attic’s Potential

After

Before

The lighter wall colour makes the room appear larger and taller.

A nice off-white makes sure the room doesn’t look too stark, as it would with plain white. The furniture is appropriately sized to the low ceiling.

The darker green colour closes the space in, making it look too dark and small. Furniture size doesn’t work well with space or use that space to it’s full potential.

Attics don’t have to be just dusty, old storage spaces that nobody ever visits; oftentimes the sloping ceilings, tiny nooks and interestingly placed windows can make the attic the most unique room in the house.

Once all the practical stuff is out of the way, you are free to decide what you want to transform your attic into: a bedroom hideaway, a library with a reading nook, a play area for the kids, a home office, a luxurious bathroom: the option, for creativity are endless.

todaymagazine.ca 37

create your dream space

Swatch this Icicle

Vintage Claret

Mystical Grape

Pale Smoke

Colours by Benjamin Moore 38  Today Homes

Area rugs will help to muffle any noise caused by foot traffic, as any noise in the attic will be heard through the whole house.

Add pops of colour in the accent pieces, so the strong colours don’t overtake the neutrals

All of the quirky low spaces in attics are perfect for installing customized shelving. Use every space to its highest potential.

When picking a colour, opt for light ones, such as ivory or cream. Light colours will help the room appear larger.

Try to find a warm white, which will avoid making the space look too clinical.

Make sure you have some means of climate control whether it be a ceiling fan if the ceiling is tall enough or an air vent for flow. Attics can get very hot and stuffy, especially in the summer months, so being able to control the climate will help make the room comfortable year round.

Attics don’t have to be wasted space, a little imagination and creativity, and they could easily turn into your favourite room in the house.

todaymagazine.ca  39

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Todaymagazine.ca 41

Upping the Appeal: Making Your Home’s Exterior Look Beautiful You know how the sayings go: “the first impression is a lasting impression” or “you never get a second chance to make a good first impression.” Well, the same can be said for the first impression your home makes on people: it either wows them, or it doesn’t. It’s a visual that stays with them, or is forgotten in a flash.

There are numerous ways to increase your homes curb appeal, and many of them are easy, low cost and most important, effective in achieving the desired results.

Installing outdoor lighting can serve a dual purpose: not only will lights increase curb appeal, but it will add an element of safety. Lighting can be added as an accent in trees or on the house itself, or you can use lights to brighten the path up your walkway.

You could install lights that require wiring or go with a more simple option and choose solar lights. Solar lights aren’t quite as bright, but they are cheaper and more environmentally friendly.

Fancy Front Door

The Beauty of Nature

Nothing grabs attention more than a brightly coloured, eye-popping front door. Not only does a bright colour make a statement, but it ensures your home will stand out. Dress it up with wreaths that change seasonally.

Flowers and plants are great at creating a welcoming feel to the front of any house. This can be achieved by purchasing ready-made containers from garden centres or you can fill your own planters with flowers of your choice. You can choose hanging planters, line the sidewalk with flowers, install flower boxes, create raised garden beds…there are so many options that will all add a beautiful pop of colour to your home’s exterior.

Change Up the Hardware

Something as simple as changing your house numbers, the entry door lockset, the mailbox or the entry way light can make a huge difference to your homes exterior. Make sure all the hardware elements match and work well together, as opposed to picking mix and match pieces. Large house numbers are sure to catch people’s eye, and there are many different fonts to choose from. You can express your individuality in something as simple as a house number.

The Art of Symmetry

Symmetrical things are extremely pleasing to the eye and create a sense of flow. Symmetry can be achieved through light fixtures, front door accents, planters, or even with the addition of outdoor furniture.

42 Today Homes

Brighten It Up

The Power of the Mailbox

Mailboxes come in many shapes and sizes; they can be cute, whimsical, trendy, or modern. The options are endless, and mailboxes are a great opportunity for homeowners to express a bit of their personality.

An Artists Touch

There are a myriad of different art pieces that can add a decorative element to your home. Birdbaths, metal sculptures, fountains, wind chimes... all of these items can add charm to a home. Make sure to purchase pieces that complement the colours of your home.

Colour Your World

Give the Garage A Lift

will see your house shine.

Although it is pricey, giving the outside of your home a complete makeover can go a long way in increasing curb appeal. New paint, siding or trim instantly transforms a home.

Garage doors take up a big chunk of space, so the way they look has a huge impact on the overall appearance of your home. Give it a fresh, bright coat of paint, in a colour that complements your homes exterior.

Garage doors are also available in wood, steel or fiberglass in a huge range of colours.

These are just some of a long list of ways homeowners can increase the curb appeal of their homes. A great place to look for inspiration is on houzz.com or pinterest.com. These websites will give you ideas you never would have thought of otherwise.

Have fun with your projects, and let your homes exterior be a reflection of the person that lives there.

Decadent Driveway

Although slightly less exciting than other options, upgrading your driveway is a surefire way to increase curb appeal. A driveway spouting vegetation or that is all cracked and stained isn’t doing your home any favours.

In addition, edging the driveway can give it a crisp and clean look.

Wash it Away

It is amazing how new and fresh power washing can make things look.

Power wash the front deck and the rest of your home exterior and you todaymagazine.ca  43

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Today Homes

Itchin' to update your

kitchen

5 steps to create the kitchen of your dreams

(NC) Remodeling the kitchen. When you decide to tackle this daunting undertaking, you want to do it right.

And, you're not alone. According to a recent survey by Houzz.com, 49 percent of homeowners plan to completely gut their existing kitchen and start with a clean state. Regardless of the scope of your project, if you're itchin' to update your kitchen, follow these five steps to design the space you've been dreaming about.

Step 1: Create a budget

Before picking up a single tool or seeking contractor recommendations from friends, it's important to determine how much you're willing to spend to achieve your ideal kitchen.

Whether needing basic upgrades or a complete remodel, setting your budget will help to create a realistic plan from the start. There are a wide range of impactful updates to change the look of your space no matter what the price tag.

Step 2: Think about what you need (and what you want)

Take a step back and think about how you use the kitchen. Are you an avid baker and need more counter space for rolling out confections? Do you like to make homemade pizza, and the thought of a stone oven makes you drool? No matter what your dream space looks like, there's one area that everyone should update – the kitchen faucet.

Because it sees so much use on a daily basis, think about ways to make tasks easier, like installing a new pulldown faucet. From preparing meals and washing dishes, to watering plants and filling pitchers, you'll quickly notice the difference made by this simple update. For a contemporary look, try the new Moen Align or STō pulldown faucets. Both bring modern style and superior performance with a two-function pulldown spray wand that allows you to switch the water flow from aerated stream to spray with the push of a button.

Step 3: Research and plan

Sources for ideas and inspiration are infinite – especially online. Sites like Pinterest and Houzz provide endless eye candy and design concepts for

your new kitchen space; Houzz can even provide recommendations of local professionals to contact. To visualize a few of the upgrades you're considering – not to mention touch and feel them – visit a local kitchen showroom as they have a number of vignettes and “rooms” designed throughout. Magazine articles can also provide valuable how-to information and design advice. Just be sure to save any favourite ideas in one place, making everything easily accessible when it's time to get started.

Step 4: Determine your approach

Will you hire a pro or do most of the work yourself? If you're going to change the layout or remove walls in the kitchen, it's best to work with a professional contractor. Rewiring electrical or adding new light sources are also jobs best left to a certified electrician. You can find a number of professionals online, where you can also read reviews from previous customers, and in some cases, view samples of their work. If you're an avid DIYer, you may feel comfortable installing new cabinets, flooring and countertops.

But there are certain projects, like the demo, painting and installation of a new faucet that anyone – and any skill level – can easily tackle.

Step 5: Get to work

If you haven't begun working on your kitchen project yet, you're not alone; 68 percent of Houzz respondents haven't started construction, either. But with the perfect plan and a list of updates to incorporate, it will be simple to create your dream kitchen space. www.newscanada.com

todaymagazine.ca 47

LIKE NO OTHER

The worth of a home can be found in details that truly define uniqueness- as simple as a centuries old fireplace that retains the historic permanence of a time past, or something as intangible as the way light enters a home. So, to us, it’s not about the size of the property, the number of bedrooms, or even the price, but more about the distinct character that makes a home worthy of being called exceptional.

Because the worth of a home is defined in its details.

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48

TODAY HOMES

"NORTH AMERICA’S TOP PROFESSIONAL HOME STAGER 2014" −AS VOTED BY RESA

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TODAYMAGAZINE.CA

49

Creating Ambiance Professional Home Staging Interview by: Megan Pasche Photos by: A.J. Harlond

Lisa McIntee, owner of The Staging Professionals, Niagara’s only full time, professional home staging company, is an award winning home stager. She recently won several awards at the 2014 Real Estate Staging Association Industry Awards, including Top 10 Best Re-Designs of the Year in North America, Top 10 Best Occupied Stagings of the Year and Top 10 Professional Stagers of the Year in Canada. Trained in New York and Toronto, Lisa is an expert at making homes look their best. We recently caught up with Lisa to chat all about home staging, as well as get a sneak peek at one of her beautifully designed rooms.

50  Today Homes

TM: Can you talk a bit about your background and how you got into home staging? Have you always been interested in home décor?

LM: I have such diverse experience ranging from retail sales and merchandising to importing to operations management for a public forensics consulting firm. However, from a young age, being creative was always my passion. I believe I was around 13 when I sold my first painting and also illustrated a book. I remember my parents (reluctantly) allowing me to select the décor for our bathroom renovation in my early teens. I fell into real estate staging after my daughter was born when I happened to see a commercial advertising the industry. It appeared to be the perfect fit and the rest as they say, is history!

TM: Can you describe what exactly is involved in staging a home?

LM: That is a tricky question as every home is unique but although the recommendations are customized to each home, the process remains similar in nature. We provide homeowners with a list of items to complete, often ranging from de-cluttering, painting, cleaning, and sometimes suggesting updates. Home Stagers are excellent resources and it is our job to not only have creative and affordable solutions to each problem, but the means and/or contacts to address the problem, if requested.

Homeowners have the option to complete the work themselves or they can enlist our help to streamline the process. Once the initial recommendations are complete, we can proceed with the staging of the home.

This may mean something as simple as changing bedding and adding a centerpiece to a dining table, or it can be installing an entire home worth of furnishings in a vacant home. Whatever the end result is, rest assured that a Home Stager has kept close tabs on the cost to ensure that the homeowner receives a return on their investment.

TM: How do you decide on the style for each individual home?

LM: The style for the home is often determined by the architectural style, layout and features of the home. However, the type of home will rarely limit our style options. The target market, price point and location can also weigh on the style of the home and often times we need to shift the style from one to another in order to effectively market the property. The style

has nothing to do with my personal taste or the homeowners taste for that matter. Working closely with the Realtors, we strategize as a team to focus solely on what will produce the best results for that particular home.

TM: What are the things that you look to change first in a home?

LM: This all depends on what the home owners goals are when selling their home but it is important to be able to recognize potential “deal breakers” first so the homeowner has the opportunity to deal with them and prevent a drastically discounted offer to purchase. Deal breakers can be anything related to the condition of the home that should be properly repaired prior to listing (items like water damage, safety issues, poor workmanship etc.), but deal breakers can also be something as simple as the cleanliness of the home. Once these items are addressed, we can then proceed to the staging of the home by creating flow, style and function using various methods of furniture placement and décor enhancement.

TM: Who would benefit from using a home stager?

LM: Anyone who is considering selling or leasing a property, and often times buyers, enlist the help of a professional home stager. Although our primary market is resale homes, our services aren’t limited strictly to real estate.

Often homeowners are looking for a change in their home and they recognize that we are a good resource to help realize their dreams within their home by utilizing creative and budget friendly solutions. Builders, investors, realtors, homeowners, property managers, retail stores and restaurants are just some of our clients.

TM: What is your favourite part of the business and staging process?

LM: I love challenging jobs where price points, location or unique features may present a challenge for marketing the home and will, without a doubt, affect the outcome of the sale when not addressed. I am lucky to work with outstanding Realtors who put their trust in me and the advice I provide to their clients. A strategic approach to staging involves collaborating with the Realtor and other resources when required to achieve an outcome that will provide the desired results for our client. The best part of the staging process is witnessing the homeowners reaction to the results to process produces.

TM: Can you talk about your best staging experience?

LM: One was my most challenging jobs to date, a $1.5M home that had been on the market off and on for years. The homeowners were extremely reluctant to step out of their comfort zone to implement our recommendations, but ultimately agreed to complete a list of items that would drastically change the style of their home. After completion, the home was sold within a week for full asking price and even we did not expect such a positive result so quickly!

TM: What does a typical day for you entail?

LM: I don’t really remember the last time I have had a typical day! Consultations, flooring selections, coordinating furniture deliveries, designing headboards, meeting with various vendors, speaking engagements, and of course staging homes, the beauty of this job is every day is drastically different from the next.

TM: How would you describe your personal décor style?

TM: What current home décor trends do you love?

LM: What I love and what I live with are drastically different. My ideal home would be contemporary with clean lines, with a color scheme that provides tranquility. My own home is best defined as a style I call “Reality”.

With 3 kids and a dog and a crazy work schedule, I’ve accepted this style and learned to make it my own!

If I sold my home, I would need some serious staging!

LM: I am on the hunt for unique vintage and reproduction décor items that serve as conversation pieces in a space but also appreciate the glamour that contemporary pieces can add to a space. I also love a layered look; a tasteful blend of metals, fabrics and woods will produce a stunning yet timeless space. For staging, toning down patterns and mixed finishes may be required to effectively photograph and market a home, whereas trends for living can always be worked into a design seamlessly in a home and the sky is the limit.

todaymagazine.ca 51

Headboard is from Home Sense.

Understated Elegance Room Design: Lisa McIntee of The Staging Professionals Photos: AJ Harlond This was a room in need of a major makeover. Customizable shelving from Ikea and furnishings and accessories from Home Sense, Bouclair and Sears, made for a stylish, yet affordable change. The result is a room that is functional, yet simple & calming.

Bedding is from Sears.

Ikea has dozens of customizable cabinets available. They can be customized with shelving, the hardware, storage options and more.

52  Today Homes

Mirrors are from Bouclair.

Painting the ceiling a light gray colour gives the room a much better glow than if the ceiling was white.

The bench storage area is kitchen cupboards that were customized for the bedroom.

todaymagazine.ca  53

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TOURING HOUSES FOR A GREAT CAUSE

By Megan Pasche Exterior Photos: Ransberry Photography Interior Photos: Mike Farkas of G3 Designs / AJ Harlond The Canadian Federation of University Women is one of Canada’s oldest organizations. It was founded in 1919, with the St. Catharines branch starting in 1921. It is made up of about 10,000 women across the country, 240 of whom are members of the St. Catharines organization.

The St. Catharines chapter is an extremely active group that participates in many different things. There is the social aspect, with members going on outings to learn more about the area, meeting for book club, movie nights and more. The members sometimes work on political initiatives such as a local effort to help homeless youth, and there is also a fundraising component. The St. Catharines branch 56

TODAY HOMES

focuses on fundraisers to raise money to award scholarships to graduating women in area high schools, as well as four scholarships at Brock, and two at Niagara College. The main fundraiser for the year is the House Tour and this year just happens to be the 40th Anniversary of the event.

The House Tour is an event that is focused on community in every way.

The money raised stays local, community members open up their homes, the event is entirely volunteer run, and businesses in the area support the event. 1000 posters for the event are even hand coloured by kids from schools in the area. Local photographer Ian Ransberry photographs the home exteriors for the tickets and local artist Chris Liszak creates a watercolour of each home as a gift to the homeowners for opening up their

homes for the tour.

The House Tour’s title sponsor for this year is Critelli’s Furniture. It actually fits in perfectly because Critelli’s is celebrating a big milestone this year as well: their 100th anniversary.

Owner Joe Critelli notes, “we’ve been a sponsor for several years, because it’s such a natural fit. We thought this would be a great year to celebrate it, and what really began to appeal to me is that we can hopefully get the message out about the cause of this event. A lot of people participate in it because they get to see some beautiful houses, but they can also feel great about helping to sponsor young women advancing their post secondary education.”

The House Tour gives people a great peek into some of St. Catharines nicest homes, five of which are featured every year. Committee chair Heather Foss shares, “our niche has always been variety. We like to feature big, small, old, new. We’ve had everything from a condo to a tiny little post war cottage to a 20,000 square foot mansion.” She continues, saying, “the tour is great for people that are

interested in new design ideas. It’s amazing the different things that people do, whether it’s a paint colour or a little artifact in their home.”

The way the tour works is this: you get your ticket (which are a steal at $25 a piece by the way), and then you get a pamphlet showing where each house is located, allowing you to plan your route ahead of time. There is no predetermined order you have to visit the houses in; you are totally free to choose your own route. There are nine to 15 volunteers per home, a head hostess, a ticket hostess and hostesses for each room. They are all given cards indicating the unique features throughout their assigned room, whether it’s the décor, furniture or architecture. Visitors are given booties to wear and a bag for their shoes. Coffee, tea and cookies are available at one of the houses for a mid afternoon break, and this year it will be at the Ridley College building. Foss reports, “it’s a well oiled machine after doing this event for 40 years.”

The houses on this year’s tour are all amazing in their own ways. One of the houses was built for Laura Sabia,

the first female city councillor in St. Catharines, as well as the one time president of the CFUW. There are many elements of the original home for guests to check out. Another of the houses is all about taking something that is older and making it functional and new. One of the houses features a room built around a 103-inch television. Each house on the tour has a story, and each story is different and unique.

Every year after the House Tour there is a big after party, and this year it will be hosted by event sponsor Critelli’s.

Joe Critelli says, “it will be a great finish to a wonderful day, where all the volunteers and the participants in the house tour will be welcomed into the store from 4 and 7.” During the soiree, there will be a design presentation on decorating your home, as well as a presentation from the curator of the Stickley Museum, who will be giving a virtual tour through the history of Stickley, one of the world’s most well known manufacturers of fine furniture.

The house tour is a great event, for a great local cause. You get to tour cool and unique houses, while raising mon-

ey for women’s education. It doesn’t get much better than that! As Joe and Heather agreed, “we are looking forward to the most successful house tour in the history of this event.”

We were lucky enough to get a look at four of the houses that are featured on this year’s tour. Read on for a sneak peek…

It’s All in the Details When: Sunday, May 4th from 12 to 5.

Where: Five houses-4 in St. Catharines, 1 in Pelham How: Tickets are available anytime after March 12 at Critelli’s Furniture located at 126 King Street in St. Catharines.

Tickets are also available at eight other St. Catharines locations, as well as stores in Niagara Falls, Welland, Fonthill and Jordan for your convenience.

Please visit cfuwstcatharines.org and click the house tour icon at the top for more information. todaymagazine.ca 57

Effingham Street Owners: Miriam & Vic Ratzlaff Home is about 150 years old, the first addition was added in the 1950s, and then the most recent addition in 2013.

Do you have a favourite room in the home?

“Definitely my ensuite bathroom is my favourite. There is a great window, and a great soaker tub.”

Who did the decorating?

And what would you say your décor style is?

“It was a combined effort with the builder, Will Klassen. He is one of the most creative people I’ve ever met. I would say the décor style is contemporary French country.”

What is the most unique aspect of your home?

“One thing is the use of wine vats. They were used for the island in the kitchen, the portable table in the kitchen and the bathroom. It gives the house a sense of age. There is also an interesting chimney in the bedroom that is crooked, so it adds a bit of quirkiness.”

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Ursula Ave Owners: Lucie Laliberte & Larry Richardson “Do you have a favourite room in the house?

“I would say the glass room.”

Who did the decorating?

“Hired Kitchen Cabinets Plus did the kitchen, then we did the rest of the home.”

What is the most unique aspect of your home?

“Probably the view. It’s the best kept secret of this street, the view makes the house.”

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Hillcrest Avenue Owners: Peter Partridge & Poppy Gilliam Do you have a favourite room in the home?

“I would say probably the three season room, or the family room. The family room is a brand new addition, with everything built in around the 103 inch tv.”

What would you say your décor style is?

“All the work we’ve done was done is in a 1920s style to match the house.”

What is the most unique aspect of your home?

“The 103 inch tv would probably be up there. The dining room table is pretty neat too.”

60 Today Homes

Edgedale Road Owners: Brent and Karen Pym The home was built in 1958, making it 55 years old. It was built for Laura Sabia, and it was the house where she entertained many distinguished guests over the years.

What would you say your décor style is?

“Definitely contemporary, especially in the kitchen and great room.”

What is your favourite room in the house?

Karen: “My kitchen.”

Brent: “Probably the Great Room in the wintertime.”

What is the most unique aspect of your home?

Brent and Karen: “There are quite a few really…there is the two story fireplace. There are also three staircases and lots of windows….the amount of glass in the home is quite unique.”

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Building a Better Burger By: Lynn Ogryzlo Photos By: Jon Ogryzlo Like an architect, back yard barbecuists and beef lovers take burger building very seriously. The best burgers start with a good foundation upon which textural support and flavour finishes all come together for a guaranteed burst of palate extravaganza.

Here’s how it works.

The foundation:

If there’s one tip that needs to be hammered home more than any other, it’s that a great burger starts with good quality beef – and not all beef is alike.

Both Alberta and Ontario beef are excellent quality but they’re fed and raised differently so the flavours are different. I find Alberta beef sweeter while Ontario is generally beefier.

Try them both for yourself, side by side, taste the difference and begin your burger building with a good foundation.

62 Today Homes

Beyond the flavour profile, good beef is also a matter of how well it cooks up. Dry aged beef is best and you’ll find it from a good butcher. I drive to Lakeshore Meats in St. Catharines, Adrian doesn’t mind questions about his beef. There are other good butchers throughout Niagara, find one close to you and ask some questions about dry beef.

If you instantly assume you’ll pay more for ground beef from a butcher, you’d be wrong. No matter where you go, ground beef is all approximately the same price. So it makes sense to go the extra mile to get better quality meat, you’ll taste the difference.

So important is the beef at The Works on James St in St Catharines, that Foreman, Jenna Ciccarelli buys directly from an Ontario farm. “Our beef is freshly pressed every day and our meat comes from Ledbetter Farm

near Brantford,” says Jenna of their premium beef that’s 100% hormone free and grain fed. “Nothing is added - it’s just beef.”

Served slightly pink, the fresh burgers are grilled over open flame for beautiful charring. “As the edges crisp up I can taste the flavours coming alive”, says Jenna. The burgers at The Works are grilled with a thermometer inserted into the heart of the burger. Once cooked, the burger is topped and slid into the oven for a 2-minute finishing before it’s layered onto the bun with more fresh toppings If you’re a burger fanatic, you could grind your own beef; brisket and chuck are best. At Ravine Vineyards in St. Davids the restaurant burgers are made from chunks of meat trimmed off of their signature rib-eye steaks and ground for their burgers.

Then they’re seared for a rich, beefy

flavour – they’re so delicious.

There are a few chefs in Niagara obsessed with building the best burger. Some add magic ingredients that make their burgers better. Chef Rob Berry of the Bleu Turtle Restaurant in St. Catharines starts out with good quality beef and mixes it with a fist-full of steel-cut oats. “Oats soak up all the great juices and keeps all the flavour in”, says Chef Berry of his popular burger topped with truffled mayo, melted brie and caramelized onions. Oh, yum!

TEXTURAL SUPPORT:

Like being hit over the head with a 2 x 4, most people are astonished to hear that the bun is as important as the beef. With every bite of a burger there is actually more bun in your mouth than beef, so it makes sense you want to strive for the perfect bun-to-beef ratio.

At Romby’s Tavern in St. Catharines, each burger stacks two, half-pound patties on a special Ace Bakery bun.

Baked in Romby’s kitchen and toasted for added flavour, “the bun takes the burger from awesome to outstanding!” says burger meister, Mike Wilson. Wilson is insanely passionate about building lip-smacking, melt-inyour-mouth burgers and has a huge cult following to support his self-proclaimed “best burgers in town”.

Depending on your burger, whether it’s uber thick or thin, if there’s one patty or two, if you boost your burger with umami rich toppings or find the classic crispy lettuce and tomato to be perfect, the bun needs special consideration because it’s the most dominant textural contrast to the beef.

Buns come in a wide range of styles, textures and flavours from soft brioche or egg bun to thin sandwich buns in multi-grain or vegetable flavour. In between there is an entire range of buns from crisp crust and dense innards to soft on the outside and fluffy on the inside. Take the leap from boring spongy burger buns and try them all!

roasted garlic mayo to black peppercorn, but also “I’m a dipper and love side dipping sauces,” says Goodine – try the Serrano really, really hot dipping sauce and the Forty Creek whisky dipping sauce to dip your burger, they’re as insane as Goodine.

Chef Elbert Wiersma of Elements Restaurant in Niagara Falls uses a softer, richer brioche bun to nail the bun-to-beef ratio. It works brilliantly with the layered beef, Portobello mushroom, roasted red pepper, ermite blue cheese burger. While you may think the brioche is a rather delicate bun to pair with such hefty weighted ingredients, the whole burger experience comes off tasting way beyond one’s greatest burger dreams.

Balancing flavours is an art that balances the burger. The options range from thick slices of house-smoked, maple bacon rashers to glistening spoonfuls of succulent bacon jam; melted chunks of tangy, old cheddar to crumbled, piquant stilton pocketed inside the ground meat; eye-popping black peppercorn aioli to smooth, spirited, bourbon barbecue sauce; char grilled, meaty Portobello mushroom caps to lusciously sweet, caramelized onions.

FLAVOUR FINISHES:

The best way to know what works for you is to catch some of the burger passion from these obsessed chefs and remember, when you’re building a better burger you want to aim to eat a burger that is juicy, rich and gooey with a bit of crunch and a blast of flavour. From the first bite, it should unleash a geyser of flavour onto the palate and a wave of feelgood endorphins into the bloodstream. If you can accomplish that, you’re an insanely talented burger maker with most likely, a disturbingly large crowd of friends!

While I’ve always said that commercial ketchup and relish goes well with frozen burger patties, when you’re building an amazing burger, throw out the commercial condiments and look for good quality, artisan made instead.

The newest player on the burger block is Chef Colin Goodine of The Chop House Burger Bar on Martindale Road in St. Catharines. Goodine is often said to be so insane about his burgers that he makes all of his condiments from scratch! Trusting no one, he makes a killer chipotle ketchup that goes on anything you want, a rich gherkin-caper mayo for his Rueben Burger and a zesty Tzatziki mayo for the lamb burgers. All of his burgers have a different mayo from

IN GOOD TASTE

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments a lynnogryzlo.com.

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WHY NOT

GRAB SOME LOCAL DEALS?

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Wild

Mushroom Soup Ingredients: 500g. mixed wild mushrooms rinsed well in cold water 100g. butter 2.5–3 litres vegetable or chicken stock 1T. dried thyme leaves 1 large white onion- sliced 6 cloves of garlic- sliced Salt and pepper to taste Process: 1. Melt the butter in a pot over low-medium heat 2. Add the onions, garlic and thyme, sweat until soft.

3. Roughly chop the mushrooms and add to the pot, continue to cook the mushrooms for 4-5 min.

4. Add the stock and bring to a boil.

5. Reduce to a simmer and cook for 10 minutes.

6. Blend the soup in a blender until smooth.Adjust the consistency by adding more stock or water. Season to taste.

Notes: Whisk in a small knob of butter and a few drops of white truffle oil to add richness and body immediately before serving. *Recipe courtesy of Ravine Vineyards.

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66  Today Homes

LEMON MERINGUE PIE Recipe courtesy of Anna Olson Photo: Ryan Szulc

There’s something friendly and welcoming about Lemon Meringue Pie, especially as a springtime dessert.

Perhaps the yellow and white hints at the garden flower colours that will soon blossom.

Makes 1 9-inch pie Serves 8 to 10 Dough: 1 cup + 2 Tbsp cake & pastry flour 1 Tbsp sugar ½ tsp salt ½ cup cold unsalted butter,

cut into pieces 3 Tbsp cold water 1 tsp lemon juice or white vinegar 1 egg white, lightly whisked Lemon 1 cup ¼ cup 1 cup 6 ½ cup 2 Tbsp

Curd Filling: sugar cornstarch water large egg yolks fresh lemon juice` unsalted butter

Meringue: 4

large egg whites, at room temperature

½ tsp

cream of tartar

⅓ cup sugar 3 Tbsp icing sugar, sifted 1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. Roll out the dough on a lightly

floured work surface until it is in a circle that is just under ¼ inch thick.

Lightly dust a 9” pie plate with flour.

Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.

4. Preheat the oven to 400 °F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little.

Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F. 5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.

6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer.

Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled).

Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.

hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd).

Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.

Tips for Lemon Meringue Pie Success: Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid) It is critical that the filling is hot when spreading the meringue over.

If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself.

Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools.

A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, overbaked or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy.

Once baked, the meringue should be a light brown, with still a few white patches visible.

7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.

8. Remove the plastic wrap from the todaymagazine.ca 67

EATING FROM AN INTERNATIONAL GARDEN

By: Lynn Ogryzlo

amazing ethnic gardens.

One of these summers I’d love to plant a garden that gives me the right kinds of foods to create my favourite French dishes. Each ingredient, naturally grown and plucked from the garden at their peak of ripeness.

That’s exciting. Or perhaps it will be a Thai summer. I’ve fallen in love with the way Thai cooks use combinations of lemon grass, mint and hot peppers and I want to grow some of their green leafy vegetables.

ITALIAN GARDEN

You too can explore a country this summer by planting a garden filled with the vegetables of an ethnic cuisine. Imagine savouring the flavours of baked sweet fennel reminiscent of French cuisine, mouth watering tender asparagus picked just the way they like it in Alsace, grilled sausages over steaming German-style sauerkraut, Mexican tamales stuffed with fresh corn and a Thai stir-fry made with home-grown ginger. Let your garden and your kitchen, carry you round the world this summer in these 68

TODAY HOMES

Most of the vegetables and herbs planted in an Italian vegetable garden contain tomatoes, eggplant, peppers, a variety of greens, beans and zucchini. There are differences though.

Italian tomato varieties, like Roma are grown to make tomato sauce. Sweet peppers are frequently long and thin (also known as banana peppers) rather than short and blocky and the small, hot Pepperoncini is often used in antipasto. It is the red pimento variety that Italians love to char on the barbecue to make the succulent roasted red peppers.

Eggplant is one of Italy’s favourite vegetables because the flesh absorbs the flavours of other ingredients in the pan, especially garlic and oregano. They tend to be smaller and either elongated or round. Rosa Bianco is a white variety with a creamy-textured and mild tasting flesh.

Other Italian vegetables that are easily grown in an ethnic garden include

arugula (rocket), escarole, dandelion, Catalonian chicory, broccoli raab, rapini, sweet fennel and garlic.

Italian herbs include the large, flat leafed variety of parsley, large, green leafed basil and small-leafed oregano bushes. You can harvest all summer long with these prolific herbs. Not all Italian vegetables such as artichoke will grow in Niagara because they like an extended and warmer growing season, but you can still create delicious dishes with those that will produce here.

FRENCH GARDEN

Potage is the French word for soup and in a gardening context a potager is a garden containing whatever is necessary for making a delicious soup such as onions, leeks, asparagus and tomatoes.

The French harvest long, thin, beans and sweet salad greens daily to capture their tenderest flavours.

Other vegetables like carrots, summer squash and peas are harvested early and petite for vibrant flavours.

The family of onions are much honoured in French cooking; the common onion (for spectacular French onion soup), scallions, shallots and leeks (brilliant in tarts) in particular.

Leeks have their own special taste, buttery, mild and oniony They’re not used merely as invisible flavouring or stir-fry ingredients as we use them, but are served alone as a salad with vinaigrette. The baby ones are served hot with a cream sauce or cooked into a rich soup and all leeks can be used as a filling for tarts, quiches or pastry squares.

Shallots are milder and sweeter than most onions, tasting between that of garlic and onion. The rich, subtle and complex flavour is considered important in mirepoix, a basic minced-vegetable mixture which includes onions, celery and leeks and is used to flavour many sauces and stews.

Use shallots in cream soups with leeks, stuffings and wherever you want a mild onion flavour.

GERMAN GARDEN

Asparagus is considered a great delicacy in Germany. The most prized asparagus are the fat, tender, white ones. The good news with this perennial plant is that it is capable of producing delicious spears for up to 20 years. Harvest them in the spring when they are is 6 to 8 inches high, any larger and they’ll begin to taste woody. Simply steam asparagus and serve it with butter or prepare it German-style with hollandaise sauce and a few slices of ham on the side (Black Forest ham, of course).

Beets are a favourite German vegetable that grow well in a sunny Niagara garden. They’re frequently pickled in vinegar and sugar and seasoned with mustard seeds, cumin or caraway.

Germans often prefer them grated and used in salads or combined with

cucumbers in a pureed soup. The leaves are also delicious and can be prepared very much like spinach or Swiss chard.

Cabbage is a German staple and they grow varieties that will store well in a cool cellar so theoretically they eat cabbage almost all year round. The large, dense, velvety smooth cabbages are best for sauerkraut. The flavourful red ones are good for slaw or for pickling with vinegar and sugar and flavouring with apples, prunes, cloves and red wine. Sliced cabbage is also wonderful steamed with onions, apples, pears or prunes.

MEXICAN GARDEN

Most vegetables in a Mexican garden are often the same or similar varieties to those we usually grow in Niagara; tomatoes, onions, green peppers, squash and sunflowers are often the same or similar varieties. Mexican ingredients include exotic epazote and chia (both herbs) amaranth, lima beans, runner beans, tomatillos and different kinds of chili peppers.

Hot Serrano peppers are the most popular and are used in fresh salsa, guacamole and chili to spice it up. For a milder dish jalapenos are used. You may try to seek out the variety called “Early Jalapeno” as it grows best in our shorter season or the “Texas A & M”, which is a milder form. Smoked jalapenos are called chipotles and when they’re prepared in a tomato sauce they’re called chipotles en adobo.

Both summer and winter squash are used in Mexico. Summer squash is perfect for absorbing the flavours of chilies, garlic, onion, tomato and numerous herbs. To this mixture add cubed pork and serve it with corn tortillas for an authentic Mexican meal from the garden.

removed before eating. You can stew tomatillos with chilies and onions which complement their tart, slightly tomato-like flavour. Probably the most popular way to serve them is in salsa verde and in a sauce for enchiladas verdes.

ORIENTAL GARDEN

The countries of the Orient encompass diverse climates so it is not surprising that the vegetables and herbs grown throughout are an extremely varied lot. Oriental gardeners grow such familiar vegetables as eggplants, carrots, onions and cauliflower as well as the unfamiliar.

Chinese mustard is a blanket term used to cover a whole range of mustard plants from mild to strong, that can have a slightly bitter or hot bite.

They’re most often combined with ginger and used in soups or blanched and served with oyster sauce or stirfried with meat and bean sauce.

Daikon refers to a wide range of winter radishes. The tops of Oriental radishs are braised or added to soups and the roots are cut up or grated for stir-fries of pork, shrimp or shellfish, in soups, stews and sauces but rarely used raw.

Lemongrass is an aromatic grass-family herb with a rich lemon flavour.

Root several fresh stalks in a jar of water, just as you would a geranium cutting. Harvest the leaves of the lemon grass once the plant is established and use them as a seasoning in Thai dishes, sparingly in light soups and as a wonderful refreshing tea.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com

Tomatillos are related to the tomato, they have a paper-like husk that is

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TODAY’S PEOPLE All photos by Sandra Ozkur. www.ozkur.ca. TM

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A toast to good health...

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Great times at Rev’s Christmas Party.

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Celebrating the holidays with friends.

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REV CHRISTMAS PARTY AT RUTH’S CHRIS STEAKHOUSE 2 Greg and Nicole Beckous 3 Andrea Kaiser of Reif Estate Winery and John Hare 4 Sam DiCarlo, Dan Pasco, Lena Menchella, Sam St. Angelo 5 Karen and Fred D’Angelo, Mike and Dana Marro 6 Mona and Neda Sadeghi of Amore Eyewear 7 Antonette Zimic, Jennifer Schmaltz, Julie Lepp 8 Steve and Terri Champion of Performance Mercedes, Kevin and Antoinette Zimic 9 Fran and Dan Pasco, President and CEO of Rev Publishing 10 Karen and Mike Mitruk, Nicole Guerin VP of Sales and Marketing at Rev Publishing, Nikolas Karpetas, Hartley and Angie Strauss, Patrick Guerin

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Winners of the Barrel Roollf contest e the Icewain festiv l.

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Family Fun at Niagara Icewine Festival.

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ICEWINE FESTIVAL 1 April Brunet of Vintage Inns and Craig Oliver of Spas of America 11 Sarah and Kevin Scott 12 Alex Mills and Karen Williams 14 Lee Ann Hernder and Justin Gill 15 Trina Worthy and Adriana Puglisi from Pondview Winery 16 Lydia Tomek and Darren Stout, winners of the barrel roll contest. 17 Melissa and Liberty Mann 18 Colin Brennan, Madhav Mehta, Stephen and Nancy Brennan 19 Adriana King, Angela Bachert and Jillian King 20 Stephanie Riex from Stratus Winery and Kat Ivanova from Rancourt Winery 21 Tara Colaneri from Colaneri Estate Winery 22 Mark, Erica, Brianna, Tia Leppp and dog Winston

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MASSIMO CAPRA

Executive Chef at the Rainbow Room One bite of celebrity chef Massimo Capra’s cuisine and your senses will be ignited. The boy who grew up in the northern province of Cremona, Italy began cooking the dishes of his small town region at his mothers side when he 15 years old. Massimo has never given up the family traditions for his new world. Instead, he’s influenced his new world with his style of cuisine.

Capra’s culinary foundation didn’t come from the clinical kitchens of a culinary school, instead “my dad was a farmhand. He milked cows – by hand, the old way,” says Massimo with pride.

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Today Homes

He laughs at the organic, natural and biodynamic movement today explaining, “We did it then. We farmed by the moon, stars, calendar.” He licks his finger and holds it in the air, “by way of the wind. Today it’s the same as we did it, just different words.”

In the Capra household there was always plenty of fresh, unpasteurized milk. “We made our own butter and ricotta. On Sundays we had whipped cream.” Massimo’s culinary foundation is based on the philosophy that it takes as much time and attention to nurture a tiny seedling into a fully

mature plant as it does to stir a pot of ingredients into a delicious soup.

Ingredients were important, where they came from and how fresh they were. Cooking was equally important, simplicity and authenticity of flavours.

“Food has to taste the way it is. If I’m going to have a steak, it better taste like a really good steak.”

After culinary training at the Professionale Albergo di Stato (hospitality school of the state), Massimo worked at high end resorts along the Italian coastline. Then one day he was offered the job of running his cousins

Chef Profile

By: Lynn Ogryzlo l Photo: AJ Harlond

restaurant in Toronto. Not speaking a word of English, Massimo arrived in 1982 and began working at Archers Restaurant on St. Clair Avenue.

While English came easy to Massimo, understanding the North American culinary ways was bewildering.

He went from massive corporate kitchens to Archers postage stamp sized kitchen. “Restaurant owners in Toronto cared more about the number of seats in a restaurant than the infrastructure on how efficiently the restaurant would work.”

When Massimo arrived in Toronto he found Italian cuisine influenced by the south not the north where he was from. There was lots of heavy pasta dishes loaded with ragout sauce and thick pizzas; minestrone soup too acidic to eat; risottos were made with Uncle Ben’s rice and; an overuse of garlic.

When he arrived in the late 1980’s, Italian restaurants in Toronto were serving dishes that went off the menus in Italy in the 1960’s. Toronto was virgin territory for all things Italian; real Italian ingredients hadn’t reached Canadian shores yet, chefs did not travel and chefs in general did not seem to have real Italian culinary knowledge.

There was pressure for Massimo to adapt to the North American ways but for Massimo, there was no compromising in a country he felt was too young to understand. So he set out to cook his way, the only way he knew. “Everything I did was made fresh to order,” Massimo was used to Northern Italian cuisine; luscious risottos made with Italian Arborio rice and slow braised meats. He introduced new foods like a holiday stuffed goose. It was just like his mom made from the ducks in the yard, “it was a thing of beauty. At home, if you raised it, you ate it.” It was then he introduced fresh pasta to the menu, “wow, people went crazy for it.”

Massimo credits Mario Batali for doing a lot for Italian cuisine in North America. He bridged the gap between Italian cuisine and North America. “In Italy, they either loved what he’s done to Italian food in North America or they hate it, but I

think he did a great job.”

Not long after arriving in Toronto, Massimo met Rosa. Born in Toulouse, France from Italian parents from Veneto, Rosa describes the first time she saw Massimo. “Those big round eyes, rosy cheeks and lambskin coat, he was a cute as a button.” Hairdresser by trade, Rosa laughs, “I used to cut his hair. That was back in the days when he had hair.”

Confidant, lover and source of inspiration, Rosa has always been by Massimo’s side as a sounding board, “I tell him what he’s thinking when he doesn’t want to think it.” I asked Rosa what she loves Massimo to cook for her and she describes deep fried artichoke hearts as “crispy on the outside, soft and buttery in the centre.” Then she thinks of another dish, then another. “Do I have to pick just one? Like our friendship and love, it always changes.”

Massimo left Archers for Prego de la Piazza in trendy Yorkville, where he was positioned well to cook for the rich and famous. In the mid 1990’s during the Toronto Film Festival, Massimo recreated the sensational dinner from the popular movie, The Big Night. Leading actors Stanley Tucci (Secondo) and Tony Shalhoub (Primo) attended and the event was filmed by Entertainment Tonight.

“I even made the timpani,” boasts Massimo of the elaborate stuffed pasta dish baked in the shape of a large drum.

Actor Tom Cruise is a fan of Massimo’s cuisine. One evening when Prego de la Piazza was closed for renovations, actors Tom Cruise and Nichole Kidman walked in. Tom said, “ I’ll sit anywhere as long as Massimo makes me a plate of pasta.” He was referring to his favourite Spaghetti Vongole (pasta with clams).

Life was busy, “life was good,” says Massimo. Massimo’s on-screen career began in 1989 with an infomercial for a new line of cookware. Breakfast TV followed and he worked with Dave Nichols of Presidents Choice on products. In the midst of all this, he grew his signature handlebar moustache.

He auditioned for City Line in 2000 and what followed was a decade of producers, writers, tv shows and

recipes and yet he claims: “I still get butterflies when I walk in front of a group.”

You’ve seen Massimo on Restaurant Makeover, Top Chef Canada, Beer Buddies, Cucina Etc, Moveable Feast, Buddies of the Vine, Christine Cushing Live and perhaps every culinary show in Toronto in the past 3 decades. His latest show Gourmet Escape has him travelling around the world and when he’s not travelling, you can catch him on City Line as one of their In-House Chefs. He is the Food Editor for Canadian Home Trends Magazine and has authored two cookbooks, One-Pot Italian and Three Chefs, the kitchen men.

The opportunity came for Massimo to open his own restaurant, Mistura on Davenport. It now has a private, upstairs dining lounge called Sopra.

Then came Fraticelli’s Italian Grill and The Rainbow Room by Massimo Capra (inside the Crown Plaza Hotel, Niagara Falls) and Boccone Trattoria (Pearson International Airport) and Boccone Pronto (Pearson Internaitonal Airport, Terminal 1).

Like families with a cottage to escape the daily grind, so Massimo thinks of The Rainbow Room in Niagara Falls the same way. “I love Niagara. I come down in the summer and eat peaches by the basketfuls!” So when Massimo set his sights on Niagara, he picked the most beautiful spot of all – right in front of Niagara Falls.

“My career has been about making a lot of friends in the right places.

Without the right friends, I’m nothing,” says the boy who brought his culinary craft and uncompromising beliefs to Toronto and overjoyed a city with authentic Italian cuisine.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com.

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SENECA NIAGARA CASINO’S TRANSFORMATION – BOLDER, FRESHER, SEXIER AND A WHOLE LOT MORE EXCITING! An unmatched entertainment experience awaits guests to the area’s premier gaming and entertainment resort, as Seneca Niagara Casino & Hotel has completed a sparkling transformation of its main gaming floor.

Dazzling new slot areas and contemporary table game layouts and canopies, each complemented by luxurious new seating and greatly enhanced lighting, help create a distinctly energetic atmosphere across the 88,000-square-foot area. A brand-new Keno Bar has been created adjacent to the entrance to Thunder Falls Buffet, while the new floor layout features richly-colored carpeting and wider, more open walkways, which allow for easier navigation and better integration of the entire property.

“Seneca Niagara Casino & Hotel has set the standard for entertainment for tens of millions of visitors from throughout the northeast United States and southern Ontario,” said Cathy Walker, president and CEO, Seneca Gaming Corporation. “By re-inventing and re-energizing our main gaming floor, we can offer our guests an entirely new level of excitement here in the heart of Niagara Falls.”

The brighter and more open feel in the casino goes beyond the architectural design. A major component of the renovation is an upgrade of the air quality system that can handle double the capacity of air flow, bringing abundant outside air into the casino and improving overall air quality throughout the entire property.

Capping off the transformation is STIR, the exciting new high-energy feature bar with the region’s largest HD video wall, signature cocktails served by bevertainers, luxurious seating, a large dance floor, and live entertainment Thursday through Sunday.

To learn more visit www.SenecaNiagaraCasino.com or download the Seneca Niagara Casino app on your mobile device.

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GET READY TO #Createastir: HIGH-ENERGY FEATURE BAR OPENS AT SENECA NIAGARA CASINO & HOTEL There is a new energy growing inside Seneca Niagara Casino & Hotel… The region’s premier gaming and entertainment destination recently celebrated the grand opening of its newest sensation, STIR – the exciting new high-energy feature bar and lounge. The new hot spot will inject a decided Las Vegas feel into the region’s nightlife, and turns any ordinary night out into an event.

Located in the southwest corner of the main gaming floor, STIR features a collection of sights, sounds and tastes that will thrill the senses. One look around tells you that this is not your typical gathering spot. A massive 20 foot by 40 foot high-definition video wall with open views from across the gaming floor creates a spectacular HDTV experience and focal point of excitement.

Live performances, stunning visual effects and a large dance floor set the atmosphere. Guests can enjoy signature cocktails, like a “Seneca Sweetheart,” served by bevertainers. A large circular bar with lounge seats and 21 tabletop video gaming units helps create an entertainment hub within the world-class resort. Twelve low-back booths put you right in the heart of the excitement where STIR and the gaming floor meet, while eight high-back booths provide a more intimate atmosphere.

“No visit to Seneca Niagara will ever be the same,” said Cathy Walker, president and CEO, Seneca Gaming Corporation.

“STIR is a one-of-a-kind experience, and energy and excitement are going to be the hallmarks of an evening spent here.”

The opening of STIR marks the completion of a comprehensive renovation of Seneca Niagara’s main gaming floor.

In addition, The Mezz – a newly-designed balcony area with 440 slot machines that overlooks the main gaming floor – was recently unveiled and is open to guests 18 and older. stir will be open from 10 a.m. to 4 a.m., seven days a week. a full listing of scheduled entertainment at stir can be found at www.senecaniagaracasino.com/stir, or download our mobile app to stay up to date on stir events.

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Seneca niagara caSino & Hotel The BesT JusT GoT BeTTer! Experience the sounds of 4,000 spinning slots and the thrill of 100 table games on the newly transformed casino floor. Enjoy complimentary beverage service while playing, and generous Player’s Club rewards. More than just an exciting gaming experience, Seneca Niagara Casino offers luxurious AAA Four Diamond accommodations, a full-service spa, shopping and an array of dining options including Thunder Falls Buffet and Western New York’s premier steakhouse, The Western Door.

Looking for the region’s best nightlife? Get ready to #createastir. Imagine live performers, bevertainers, luxurious booths, stunning visual effects and open views from the casino floor.

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