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310 FOURTH STREET | NIAGARA FALLS, NY 14303 1-877-8-SENECA | SenecaCasinos.com
This winter, cozy up by the fireplace with friends after a day on the trails. Choose from a wide selection of craft and imported beers, wine by the glass, signature cocktails and a variety of “hot toddies�. Sample items from the new Game Menu on Friday and Saturday nights.
Lakes is located on the lobby level of the resort and serves light dining and beverages from 11am daily. 1050 Paignton House Road, Minett 705-765-1900
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President Dan Pasco VP of Sales/Marketing Nicole Guerin
Creative Design Rob Petrullo Amberlee Clarke Nikolas Karpetas Ashley Calla
Editor Megan Pasche
IT/WEB Management Justin Soungie
Contributing Writers Andrew Hind Maria Da Silva Andrea Kaiser Social Media/ Marketing Nicholas D. Gentilcore
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Published By: Rev Publishing 2722 St. Paul Ave, Niagara Falls | 905.356.7283 | F. 905.358.0714
JW Marriott Magazine is published by Rev Publishing Inc. All opinions expressed in JW Marriott Magazine are those of the authors and do not necessarily reflect the views of JW Marriott 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 JW Marriott Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. JW Marriott Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
The Ontario Youth Winter Games, a program of the Ministry of Tourism, Culture and Sport, was first established in 1970, and continues to be held every two years, with the games organized by the Games Organizing Committee (GOC) and the Sport Alliance of Ontario.
2014 ONTARIO
YOUTH WINTER GAMES
With the upcoming 2014 Winter Olympics falling on February 7, in Sochi, Russia, one has the opportunity to see the best of the best compete in a myriad of winter events, from alpine skiing and figure skating to the luge, and of course, ice hockey. But really, how many fans will be making the trip all the way to freezing cold Russia for two weeks of competition, when here in Canada, we have some of the best up-and-comers competing to reach that next level. If by February 24, your Olympic fever hasn’t abated, it’s the perfect time to be in Muskoka, as the Ontario Youth Winter Games provides an opportunity to see young Canadian talent, making a bid for future Olympic candidacy. From February 27 to March 2, Muskoka plays host to the largest multi-sport event in the province, featuring almost 25 different events over four days, with over 3,500 participants taking part, the majority of which fall between the ages of 14 and 18 (minimum age starts at 12 and up). The estimated spectator turnout falls between 5,000 and 7,500 guests visiting the area for the event, with a majority of that number, of course, consisting of family members and friends of competing athletes.
Hosting such a prolific event as the Ontario Youth Winter Games will prove to benefit all involved. The participating athletes will gain experience competing at the provincial level and be able to develop their skills at a high level of competition; for some athletes, this is a significant stepping stone towards Nationals, and of course, after that, international competition. For Muskoka, this event means showcasing the area as both a home to rich sports facilities, as well as a sport tourism destination this winter. Local residents would find opportunities to engage more actively with a variety of sports, and with events taking place in communities like Bracebridge, Georgian Bay, Gravenhurst, Huntsville, Lake of Bays, Muskoka Lakes, Orillia, and Midland, the entire region will experience an increase in visitors to these areas, proving a positive economic impact for Muskoka*, including a rise in profits for local hotels and restaurants. Of course, an event like this will bring communities together, as many local volunteers have and will continue to register towards helping to plan, organize, and set-up for the games. Currently, there are 23 different sporting events slated for this year’s games, from winter classics like alpine skiing, curling, and speed skating, but also non-winter events like synchronized swimming, air rifle and pistol, table tennis, and volleyball. Two of the events, boxing and kick-boxing, will be taking place at the JW Marriott Muskoka, with a boxing ring being built right in the Rosseau Ballroom. So far, several community sponsors, including the JW Marriot The Rosseau Muskoka, have climbed on board in support of the games, including many of the townships involved; to show your support for these dedicated young athletes, sponsorship opportunities are available through the website, via www.ontariowintergames.com, which include sponsorship packages customized to your company’s budget, as well as value-in-kind partnerships. The opening ceremony will welcome participants and guests to the area — an enjoyable celebration filled with entertainment and positive enthusiasm, featuring musical talent. To grab your tickets, visit the website. For more information about the Ontario Youth Winter Games, visit www.sportallianceontario.com. *The Muskoka Bid for the Ontario Winter Games 2014 was joined by representatives from the Wahta Mohawk Territory.
Get yer Burns on early this year 5th annual Robbie Burns Weekend at JW Marriott The Rosseau Muskoka
January 10-12, 2014 The bard’s birthday is January 25, but Robbie Burns celebrations are so much fun that we are starting early. Join in, for the evening or for the whole weekend.
Friday: Scotch-nosing 9pm
Saturday: Vegetarian haggis cooking demo Annual snowshoe kilt race Burns Supper and Dance to Bob MacLean and “Fingal’s Return” Celtic Trio, Highland step dancers
Dinner / show only: $70 per person plus tax (includes service charge) Weekend package for two: Including two nights accommodation in a luxurious Studio, breakfast daily, Burns Supper, scotch nosing, culinary demonstration and $40 resort credit per stay: $480 plus $29 resort fee (plus tax) Call 705-765-1900 to buy dinner / tickets now (makes a great Christmas gift) or go to www.jwrosseau.com to reserve your Robbie Burns Weekend getaway
1050 Paignton House Rd., Minett, ON P0B 1G0 1-705-765-1900 l Printed November 2013
WINTER READING:
BOOKS TO CURL UP WITH
By: Megan Pasche Winter makes for the perfect time of year to curl up in a comfy spot with a blanket and a warm beverage, and get caught up in the pages of a really good book. Some books have the ability to just match the mood of a season perfectly; and in wintertime, the days are short and cold and the dark nights stretch on: the perfect time to check some books off your “must read� list. The following are some great winter reads, and include some classics, as well as some newer releases.
The Snow Child
The Bell Jar
This fairy tale-esque story tells the tale of Jack and Mabel, a couple that recently moved to Alaska, but are finding themselves drifting apart. One night, they make a child out of snow, only to wake up the next morning to find that it has disappeared. But then they see a small girl running through the trees. What happens next changes their lives forever.
This is Plath’s only novel and tells the story of a characters descent into mental illness. This novel is semi autobiographical, as a lot of it mirrors Plath’s life and her struggles with depression.
by Eowyn Ivey
Dominion
by C.J Sansom This is a gripping page-turner that examines the “what if” scenario of Germany winning the Second World War.
In Cold Blood
by Truman Capote
One of the most well written true crime books of all time, this book tells the story of the murder of the Clutter family in Holcomb, Kansas in 1959.
Gone Girl
by Gillian Flynn This book begins with the story of Nick and Amy Dunne on the morning of their 5th wedding anniversary, and the subsequent disappearance of Amy. The whole town thinks Nick is the killer, but Nick claims to be innocent.
Gone With the Wind by Margaret Mitchell
This classic novel that takes place during the American Civil War, tells the story of Scarlett O’Hara and Rhett Butler. Its size may be intimidating to some, but it’s the perfect novel to tackle in the wintertime.
Wuthering Heights by Emily Bronte
Perhaps you had no choice but to read it in high school, but it is worth a reread as an adult. It tells the story of Healthcliff, a boy who is adopted by a well to do family, and goes to live at Wuthering Heights, a manor on the Yorkshire Moors. The book follows Heathcliff from childhood to adulthood, and tells a story of love and of revenge.
by Sylvia Plath
The Color Purple by Alice Walker
This novel deals with the life of coloured women living in Georgia in the 1930s. The story is told through the voice of Celie, mostly in the form of letters. This book has been turned into a movie, and most recently, a musical.
The Thorn Birds
by Colleen McCullough This is an epic novel that starts off in New Zealand and then moves to Australia. It follows the Cleary family, specifically Meghann, from the time she is four years old to old age.
Wicked: The Life and Times of the Wicked Witch of the West
by Gregory Maguire
This book takes characters from Frank Baum’s Oz, and writes a whole different kind of story. The story focuses on Elphaba, otherwise known as the wicked witch of the west. It takes place in the years prior to Dorothy’s arrival.
Atonement
by Ian McEwan This is a family saga novel that takes place in four time periods: pre/present/post-World War II, England and France. It tells a story of love, war, childhood, class, guilt and forgiveness.
Love in the Time of Cholera by Gabriel Garcia Marquez
This story tells the tale of Florentino Ariza and Fermina Daza, who fall in love in their youth, only to have Fermina decide to marry a different man. Florentino remains true in his love for her though, even throughout many affairs and many decades.
Earth’s Children series by Jean M Auel
The Handmaid’s Tale by Margaret Atwood
This is a dystopian novel taking place in a future world in which a totalitarian Christian government has taken over the U.S.A. It focuses on the women in the society and what they have to do to survive in their harsh world.
This series contains six volumes: The Clan of the Cave Bear, The Valley of Horses, The Mammoth Hunters, The Plains of Passage, The Shelters of Stone and The Land of the Painted Caves. The novels take place 30,000 years ago in Europe, and focuses on two groups of people: the Cro-Magnons and the Neanderthals.
NEW RELEASES
2013
Mud Season
by Ellen Stinson The sub-title of this book gives you a pretty good idea of what you are in for: “how one woman’s dream of moving to Vermont, raising children, chicken and sheep, and running the old country store pretty much led to one calamity after another”. The book follows Stinson’s family as they move from city life to country life, and find out it is not quite what they were expecting.
MUSKOKA AUTHORS Ghost Towns of Muskoka
by Andrew Hind and Maria DaSilva Learn all about the history of some long forgotten Muskoka settlements of which only broken buildings and remnants now remain. Other books by this duo include: Cottage Country Ghosts, Muskoka ResortsThen and Now, Strange Events of Ontario and many more.
Plantation Island: A Murder Mystery by R. Allan McCall
This book tells the story of a family who lives in the Palisades Amusement Park in New Jersey. The novels begins in the 1930s and follows the family all the way until the parks closure in the early 1970s.
When a best selling author is found drowned in a swimming pool at a country club, it is only the first in a series of murders. Be transported to Muskoka as a team of investigators work to solve the murders. Check out these other books also by McCall: The War Affair, Perilous Odyssey and Double Exposure.
Apartment 16
Farmer’s Market
by Adam Nevill
by Wendel Messer
This terrifying new novel explores the mystery behind the door of apartment 16, an apartment in the Barrington House in London. Nobody has gone in or out of the apartment in 50 years, and when a young American woman arrives at the building to claim an apartment her aunt left her, she is determined to figure out the mystery.
Two detectives are called out of retirement to investigate a small town murder of a man who created an umbrella organization for farmer’s markets. Other books by Messer include: The Conquest of Canada, The Sink and Roughing It in the Bush.
Palisades Park
by Alan Brennert
Hollow City: The Second Novel of Miss Peregrine’s Children by Ransom Riggs
The second book in the Peculiar Children series picks up right where the first novel left off. Once again, readers can expect a mix of fantasy writing and vintage photos, and continue to be enthralled by the world created by Riggs.
Valley of Amazement by Amy Tan
Amy Tan’s newest novel is an epic tale that spans more than four decades and covers events such as the collapse of China’s last imperial dynasty and the growth of foreign trade. The story follows three generations of women, jumping from busy Shanghai, to isolated Chinese villages to 19th century San Francisco.
Who Really Killed Kennedy? 50 Years Later: Stunning New Revelations About the JFK Assassination by Jerome Corsi
November 22nd, 2013 marks the 50th anniversary of JFK’s assassination, an event that has been mired in controversy and conspiracy since the minute it happened. Did Lee Harvey Oswald act alone? On someone’s orders? Find out everything you have ever wanted to know about this historic event, along with an in depth analysis of every possible theory. With all these options (and so many more) to choose from, your winter reading list should be a full one. So sit back in a soft chair, make a warm drink, grab a comfy blanket and enjoy being transported to all the different worlds these novels so vibrantly bring to life.
Breakfast, lunch or dinner, Cottages restaurant serves hearty farm-to-fork cuisine. Dine in the airy indoor verandah or in summer, enjoy the magnificent view of Lake Rosseau from the outdoor terrace.
Open daily 5pm to 10pm, call 705-765-1900 or dial “0� from your guest room for reservations. Reserve on-line in OpenTable at www.therosseau.com
DRIVE ME
• ATV guided tours • Family fun! • Kids ride free! • 1 hr tour $80 • Ultimate 1/2 Day Tour $259 • 2 hr tour $150
RENT ME
• Half Day Rentals $199 • Explore 1700 km of deep forest trails Some Mud, More Mud or Extreme Mud tours with 75' river crossing - Book Online!
Top ATV Tours in Canada! 2832 Hwy 60, Dwight ON www.backcountrytours.ca info@backcountrytours.ca 1.888.955.9076
Visit Country Market resort shop and café
Illy coffee, cappuccino, espresso “to-go” sandwiches magazines
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souvenirs
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sundries
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Kawartha Dairies ice cream
muffins and pastries fresh daily from The Rosseau bakery snack goods greeting cards bathing suits
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Located on the lobby level, JW Marriott The Rosseau Muskoka Resort & Spa. Hours of operation vary seasonally. 1050 Paignton House Road, Minett 705-765-1900 To purchase items from Country Market when it is not open, please speak with a Guest Service Agent.
Cornerstone Estate Winery 4390 Tufford Road, Beamsville, Ontario, L0R1B1 Phone: (905) 563-6758 www.cornerstonewinery.com info@cornerstonewinery.com
Ravine Vineyard 1366 York Road St Davids, Ontario, L0S 1P0 Phone: (905) 262-8463 Fax: (905) 262-6322 www.ravinevineyard.com info@ravinevineyard.com
Reif Estate Winery 15608 Niagara Parkway, Niagara-on-the-Lake, Ontario, L0S 1J0 Phone: (905) 468-7738 Fax: (905) 468-5878 www.reifwinery.com wine@reifwinery.com
Konzelmann Estate Winery 1096 Lakeshore Road Niagara-on-the-Lake, Ontario, L0S1J0 Phone: (905) 935-2866 Fax: (905) 935-2864 www.konzelmann.ca wine@konzelmann.ca
Hernder Estate Winery 1607 Eighth Avenue Louth, St. Catharines, Ontario, L2R 6P7 Phone: (905) 684-3300 Fax: (905)-684-3303 www.hernder.com wine@hernder.com
Your Fashion Destination in Muskoka Muskoka Bay Clothing offers an eclectic mix of home decor and fashion with over 70% proudly made in Canada. This 5000 sq ft historical storefront in Uptown Gravenhurst is a true browsers delight. Shop from a large selection of brands you love including ~ Joseph Ribkoff, Linea Domani, Jag Jeans, Neon Buddha, Pure Knit, CMC, Click, Bianca Nygard, Orly, Woolrich and so much more!
Visit Us at 165 Muskoka Rd. S. Uptown Gravenhurst 1-705-687-9900 info@muskokabayclothing.com www.muskokabayclothing.com
in Muskoka Muskoka is bustling with things to do even during the chillier winter months. There is an outdoor activity to suit every taste, and the best part is, you can enjoy an exhilarating day of fun outdoors and then cozy up in front of the fireplace in your room at the JW Marriott Muskoka. It is the best of both worlds! Skating and snowshoeing are available directly at the beautiful JW Marriott Muskoka, but if you want to venture further into the Muskoka area, there are tons of other options as well. JW Marriott Muskoka also makes snowshoes and ice skates available for guests to borrow.
Snowshoeing/Cross Country Skiing Arrowhead Provincial Park Location: 451 Arrowhead Park Rd, Huntsville This is a great place to go for cross-country skiing and snowshoeing. Rentals are available right on site, and there are 15km of trails to explore, many groomed for both classic and freestyle skiing. This park is located within an hour drive of the JW Marriott Muskoka. Georgian Bay Nordic Location: 8 Nine Mile Lake Rd, McDougall This beautiful spot offers over 30km of trails that are perfect for exploring by cross-country skis, classic or freestyle. One trail is also dedicated to snowshoeing. Rentals are available on site. This spot is also located within an hour drive of the JW Marriott. The Rosseau Snowshoeing trails on the resort property are ideal for a short snowshoe outing with children, or for beginner snowshoers. Aspen Wildlife Sanctuary Location: 1116 Crawford, Rosseau This sanctuary cares for injured and orphaned wildlife, rehabilitates them and returns them to their natural environment whenever possible, and they also offer 20km of beautiful trails that are ideal for snowshoeing. No rentals are available on site. Bracebridge Resource Management Centre Location: Hwy 11 North in Bracebridge You have your choice of four different trails, and their distances vary from 3km to 8km loops. Trails are groomed for cross-country skiing by local volunteers. Equipment rental is not available. Old Stone Road Trail Location: Muldrew Lake Road, Gravenhurst This is one of Muskoka’s original roads and used to serve as an alternate route if the main road ever flooded. The trail makes for a 12km round trip and is a great trail to snowshoe. Equipment rental is not available on site.
Snowshoeing/Cross Country Skiing Torrance Barrens Trail Location: Southwood Road (Muskoka 13) in Gravenhurst This trail will present you with unique scenery in the form of unusual geology. There are three different trails great for rugged classic cross-country skiing: Main Trail (3km), Barrens Extension (6.0km) and Pine Ridge Trail (5km). Equipment rental is not available on site. Cranberry Trails Location: 1074 Cranberry Road, Bala These year round trails are great for short and easy outings on snowshoe. Equipment rental is not available on site. Muskoka KOA Trails Location: 1083 Reay Rd, Gravenhurst These intermediate trails make for fun cross-country skiing, as they remain well groomed all winter long. Equipment can be rented on the premises. Hutton Valley Snowshoe Trail Location: 2758 Hwy 118 W, Port Carling This trail was made and is maintained by Stan Hunter, whose boat shop sits across the street from the trail entrance. It is best used for snowshoeing since the trail is rather narrow. The length runs 2.8km. Equipment rental is not available on site.
Downhill Skiing Mount St. Louis – Moonstone Ski Area This ski resort is located in Coldwater, Ontario and is within an hours drive from the JW Marriott Muskoka. There are 36 runs and 2 terrain parks, and the mountain has a vertical drop of 550ft. Hidden Valley Highlands Ski Area Location: 1655 Hidden Valley Rd, Huntsville These are several runs to choose from and they are a good mixture of difficulty levels. Located one hour from JW Marriott Muskoka. More information at skihiddenvalley.on.ca
Snowmobiling Muskoka Sports and Recreation This company, which is located right at the JW Marriott Muskoka, offers options for guided excursions that range from 1.5 hours to half a day to a full day, or even a dinner excursion. There is also the option of just renting the snowmobile and the accompanying equipment.
Ice Skating and Snow Tubing There are several outdoor skating rinks throughout the Muskoka area. Some of them include: The JW Marriott Muskoka has a great outdoor skating rink, and the best part is, it is right on the hotel property. Skate the day away just steps away from your hotel room! Skates are available to borrow, from the Concierge. Arrowhead Provincial Park in Huntsville has a 300 metre “ice trail”, which leads you through the forest and is great for all ages. Arrowhead Provincial Park is also a great place to go for tobogganing or snow tubing.
Ice Fishing There are six main lakes in the Muskoka region that are used for ice fishing, and usually have a good number of ice huts set up on them. Lake Muskoka, Lake Rosseau and Lake Joseph are the places to catch trout and pickerel. Lake of Bays also has trout and pickerel. Three Mile Lake has lots of pickerel, and Skeleton Lake is the place to go for whitefish. Check out more information at discovermuskoka.ca Muskoka Sports and Recreation offers guided half-day ice fishing excursions. More information at muskokarecreation.com With all these outdoor activities to participate in, you definitely won’t be bored during your stay at the JW Marriott Muskoka. Once you are exhausted from all the snow and sunshine, you can relax in the spa or the indoor pool. It really is the perfect place for a winter getaway!
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Escape to the Wilderness with
Winterdance
Out there, away from the noise of the city and the constant go go go of everyday life, there is a place that truly defines the idea of “getting away from it all.” A place where there is nothing but you, the dogs, the sled and the snow blanketed wilderness of the Haliburton Highlands. It is a silence that is rarely found in city life, and it is punctuated by the steady swishing of the dog sled, of the Siberian Huskies panting as they run, and the occasionally cry of “hike” or “whoa.” And quite honestly, it is the experience of a lifetime.
Winterdance is a dog sledding company owned and operated by husband and wife team Hank DeBruin and Tanya McCready-DeBruin. They started dogsledding approximately 16 years ago as a hobby, and soon became addicted. Their husky family started to grow, and they began giving dogsled rides to their friends and families. Eventually they decided to devote themselves full time to running a dogsledding company, and purchased almost 5000 acres of land in Haliburton, land that borders the Algonquin Provincial Park. They have 150 Siberian Huskies in their pack, seven of which that were rescued or found as strays. Huskies are a very highenergy breed of dog, and they are made to run. Not giving them the proper outlet for that energy means that it will manifest itself in other ways, and oftentimes results in Huskies ending up in shelters or rescues. One thing that is evident at Winterdance is that the dogs are extremely happy, and they love what they do. And that is something Tanya says is of the utmost importance to them. She notes, “our Siberian Huskies are part of our family. They are with us from the time they are born, right through their retirement and old age. We do not sell nor do we give them away when they can no longer run tours. The very least we owe these amazing creatures is their golden years spent with us and their pack.”
And these Huskies do lead pretty cushy lives both on and off-season. Besides getting to have the time of their lives running during the winter, they live in a 5000 square foot kennel, usually with a buddy. Tanya notes “The kennel has radiant heat in the floors which they love even though they also have beds raised off the floor.” Other amenities include a grooming room, a sound system that plays music for the dogs, huge play yards, and more. For those that have never been dogsledding, Tanya says that, “the dogs get very excited to run and explore, so often when being hooked up for the early runs of the day, they will be quite loud with their howls, yips, yowdeling and barking. It is sometimes intimidating to guests, but it is just the dogs way of saying ‘hurry up, let’s get going’.” There are numerous options to choose from when it comes to picking a dog sledding adventure. There are two-hour tours, half-day tours, full-day tours, moonlight tours, multiday tours, or even private tours. Winterdance also takes dogs to the JW Marriott Muskoka and offers guests dog sledding adventures every winter season. This year, they will be at The Rosseau over the Christmas holidays on December 26, 27, 28, 29, 30 and January 2 and 3. Following that, they will be at the JW Marriot Muskoka every Saturday in February,
“Our Siberian Huskies are part of our family. They are with us from the time they are born, right through their retirement and old age”
and depending on conditions, will be there during March break, weather and trail conditions permitting. Tanya notes that the tours done at the JW Marriott Muskoka are meant to “offer guests a taste of what dogsledding is all about. They are short tours divided up in 30 minute blocks, which include an instruction session by one of our guides of what to expect and how to dogsled, being introduced to your team of dogs and learning their names, and then the dogsledding itself with some time at the end for photos.” At the Winterdance property, which is located a little less than two hours from the JW Marriott Muskoka, trails stretch over a landscape that is fairly similar to Algonquin Park, with lots of rugged wilderness, including wooded trails and lake systems. There are two people to a sled, and the sled is essentially a five-foot long wooden basket, that is lined with cushions for comfort. One person sits in the basket and the other person guides the dogs. Tanya says that “it is not hard to control a dogsled and guests get the hang of the basics very quickly.” There are usually five or six dogs on a run, and the dogs are rotated on a strict schedule according to their abilities. Tanya notes, “just like people, they are totally individual. As a rule of thumb, our
younger dogs and older dogs run less that our dogs in their prime. The days each dog runs is strictly tracked to make sure no one is working too hard or vice versa, one is getting depressed because they aren’t running often enough.” The dogs can reach speeds of up to 20km an hour, but they usually set a comfortable pace for themselves at around 10km an hour. If you love dogs and also have a love of adventure, dogsledding might just be the perfect activity for you to try next. Tanya sums it up perfectly when talking about the best parts of dogsledding: “the dogs are the best part in so many ways, from their infectious excitement, to their passion for what they do, their incredible hearts, drive and love for people and affection. However the other components of dogsledding run a close second from the stunning winter wilderness landscape, to the fresh air, the silence and solitude of nature and the way it totally recharges you. Not having the distractions that take up so much of our lives from the beeps/ buzzes/rings makes for wonderful family, couple or corporate quality time as well. We love helping people check dogsledding off their bucket list.”
Winterdance’s season runs from the time the snow arrives, which is usually in mid December, until it leaves which is usually the end of March. They operate tours 7 days a week (with the exception of Christmas day), and more information can be found at www.winterdance. com, emailing info@ winterdance.com, or by calling 1-705-457-5281
There's Snow Place
Muskoka Like
MINETT
COMMUNITY OPEN HOUSE AT JW MARRIOTT MUSKOKA December 22nd (1 p.m – 4 p.m.)
Help JW Marriott Muskoka celebrate five years in Muskoka. Live entertainment, special treats and activities. See ad on page 53 for details.
UP CLOSE AND PERSONAL WITH IAN THOMAS AND FRIENDS January 4th (8:30 pm.)
Special appearance by Marc Jordan. This event will be raising money for Gary Frouda, Muskoka’s 2012 Citizen of the Year. Afternoon coffee house with live entertainment and a silent auction. Items for auction include numerous works by renowned local artists. See ad on page 34 for details or go to www.bringgaryhome.ca to learn more.
5TH ANNUAL ROBBIE BURNS FESTIVAL January 10th – January 12th (times vary)
[JW Marriot Muskoka] Scotch nosing, Highland dancers, Burns Supper complete with haggis, entertainment by Bob MacLean and “Fingal’s Return”, and don’t miss the hilarious snowshoe kilt race on Saturday afternoon! See ad on page 7 for details and package deal.
BRACEBRIDGE MUSKOKA ARTS & CRAFTS 37TH SPRING MEMBERS’ SHOW March 21st – 23rd (times vary.)
P.A. DAY CAMPS: SNOWFLAKE FUN
January 30th (8:30 a.m – 5:30 p.m.) [Muskoka Boat & Heritage Centre - 275 Steamship Bay Road]
Take a break from school with P.A. Day Camps running on select dates all year long! For winter, enjoy crafts, board games, snowshoeing, and more. Check out www.realmuskoka.com for more details.
GRAVENHURST WINTER CARNIVAL February 21st – 23rd [select locations throughout Gravenhurst]
The Winter Carnival returns once again; enjoy a long list of events from the doggie dash, and donut-eating contest to demolition derby, and radar runs — just a few examples of the fun winter activities offered. Check out www.gravenhurstwintercarnival.com for the schedule of events.
PORT CARLING PORT CARLING 47TH ANNUAL WINTERFEST January 31st – February 2nd (Thursdays, 9 a.m. – 2 p.m.) [select locations throughout Port Carling]
two days of winter wonderland activities, including horse & wagon rides, chainsaw events, snow snake competition, and many food challenges. Visit the site for a full schedule line-up: http://portcarlingwinterfest.ca.
HUNTSVILLE A PORTAGE FLYER CHRISTMAS – EVENING TRAIN RIDE TO SANTA
December 21st (5 p.m. – 8 p.m.) [Muskoka Heritage Place, Train Station – 100 Forbes Hill Dr.]
[Bracebridge Sportsplex – 110 Clearbook Trail] This exciting three-day exhibition highlights the talented work of artist members, and features a variety of works of art to see and buy. The event will open with an awards presentation and reception on Friday at 7 p.m. Visit www.muskokaartsandcrafts.com for more information and updates.
take in the fresh air from Muskoka river on beautifully lit train coaches; enjoy complimentary hot chocolate and cookies during this magical evening on your way to meet Santa. For more info and events, visit www.muskokaheritageplace.org.
GRAVENHURST
February 7th – 9th — 15th [Hidden Valley Resort.]
MUSKOKA WEDDING SHOW
January 18th (8:30 am. – 5:30 p.m.) [Muskoka Boat & Heritage Centre - 275 Steamship Bay Road]
this event continues to grow year after year. This year, the event will spotlight over 50 vendors, food & beverage tasting, door prizes, and of course, bridal fashion shows. Check it and like it on Facebook www.facebook.com/MuskokaWeddingShow for updates; save the date!
15TH KELLY SHIRE BREAST CANCER SNOW RUN Support a great cause and help breast cancer patients by donating (or taking part in) the Snow Run, an all-women snowmobile ride fundraiser. Visit http://breastcancersnowrun. org for more details
Dashing in the snow look
METALLIC INFINITY SCARF $35 laura.ca
SLOUCHY KNIT TOQUE $19 danier.com
LAMB LEATHER GLOVES $59 danier.com
LAMB LEATHER MITTENS $59 danier.com
BLACK LEATHER JACKET $299.95 mexx.ca
FLOWERED DRESS $99.95 mexx.ca IRRIDESCENT BELTED PACKABLE DOWN COAT $165 laura.ca
STUDDED SATCHEL $169 danier.com
THREE-TONE BRAIDED NECKLACE $22 laura.ca
OMBRE FRINGED WRAP $28 laura.ca
BLACK & WHITE DRESS $99.95 mexx.ca QUILTED PILLOW COLLAR COAT $165 laura.ca
STONE INSERT S SHAPED EARRINGS $18 laura.ca
BLACK & WHITE BLOUSE $59.95 mexx.ca
Book one half-day snowmobile tour on a Monday, Tuesday, Wednesday or Thursday morning and receive your
second snowmobile for FREE! (Tour start times: 9am-11am, complimentary snowmobile must depart during the same tour, excludes Family Day weekend and March Break, paid snowmobile includes gas and oil, complimentary snowmobile excludes the cost of gas or oil.)
Contact the Concierge for assistance, or call MSR directly at 1-888-317-2628 ext 4 to reserve your snowmobile tour.
Muskoka Sports and Recreation team offers guided Ice Fishing Adventures too! 1050 Paignton House Rd., Minett, ON P0B 1G0 1-705-765-1900 l Printed December 2013
Embrace winter’s chill in
Niagara-on-the-Lake Our vineyards sparkle and our events calendar shines during Winter in Wine Country. Experience frosty fun at 27 wineries with delicious experiences like the Niagara-on-the-Lake Icewine Festival and our Days of Wine and Chocolate touring program.
Discover 27 wineries, just minutes from your hotel. Visit us online for more information about our wineries, a year-round events calendar and a downloadable Winery Touring Map.
Sign up for e-updates for exclusive access to special winery offers and a chance to win great prizes.
www.wineriesofniagaraonthelake.com @NiagaraWine #NOTLwine
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Experience Niagara-on-the-Lake Wine Country! We’re 27 wineries nestled below the Niagara Escarpment amidst a landscape of vineyards and orchards stretching from the picturesque Niagara River Parkway to the shores of Lake Ontario. We’re a close-knit neighbourhood of wineries each with a unique personality. You’ll see this when you step up to our doors and you’ll taste it in our wines. Visit our large estates, medium-size operations and boutiques (we recommend that you mix it up) and you will see that when it comes to our wines size does not matter. Behind the doors to each winery you’ll find friendly staff, stylish and relaxed tasting rooms and a wide range of wines to sample. Here you can experience the life of a winery. Sign up online to receive regular e-updates from wine country. BETWEEN THE LINES GPS: N43° 11.579’, W079° 6.475’ 991 Four Mile Creek Road Niagara on the Lake 905.262.0289
JOSEPH’S ESTATE WINE INC. GPS: N43° 13.961’, W79° 6.511’ 1811 Niagara Stone Road, Niagara-on-the-Lake 1.866.468.1259
CATTAIL CREEK ESTATE WINERY GPS: N43° 12.053’, W79° 8.129’ 1156 Concession 6 Road, Niagara-on-the-Lake 905.988.9463
KONZELMANN ESTATE WINERY GPS: N43° 15.007’, W79° 8.473’ 1096 Lakeshore Road, Niagara-on-the-Lake 905.935.2866
CHÂTEAU DES CHARMES GPS: N43° 9.458’, W79° 7.508’ 1025 York Road, Niagara-on-the-Lake 905.262.4219 COLANERI ESTATE WINERY GPS: N43° 9.751’, W079° 8.058’ 348 Concession 6 Road, Niagara-on-the-Lake 905.682.2100 COYOTE’S RUN ESTATE WINERY GPS: N43° 9.751’, W079° 8.058’ 485 Concession 5 Road, Niagara-on-the-Lake 1.877.269.6833 DIAMOND ESTATES GPS: N43° 12.339’, W79° 8.594’ 1067 Niagara Stone Road Niagara-on-the-Lake 905.685.5673 HINTERBROOK WINERY GPS: N43° 15.074’, W79° 8.214’ 1181 Lakeshore Road, Niagara-on-the-Lake 905.646.5133 INNISKILLIN WINES GPS: N43° 12.702’, W79° 3.902’ 1499 Line 3 Road, Niagara-on-the-Lake 1.888.466.4754 ext. 5400 JACKSON-TRIGGS NIAGARA ESTATE WINERY GPS: N43° 14.689’, W79° 5.560’ 2145 Niagara Stone Road, Niagara-on-the-Lake 905.468.4637 Ext. 3
RAVINE VINEYARD ESTATE WINERY GPS: N43° 9.513’, W79° 6.299’ 1366 York Road, Niagara-on-the-Lake 905.262.8463 REIF ESTATE WINERY GPS: N43° 3.037’, W079° 3.615’ 15608 Niagara Parkway, Niagara-on-the-Lake 905.468.9463
LAILEY VINEYARD GPS: N43° 13.914’, W79° 3.706’ 15940 Niagara Parkway, Niagara-on-the-Lake 905.468.0503
RIVERVIEW CELLARS ESTATE WINERY GPS: N43° 12.348’, W79° 3.545’ 15376 Niagara Parkway RR # 1, Niagara-on-the-Lake 905.262.0636
MARYNISSEN ESTATES WINERY GPS: N43° 12.346’, W79° 4.254’ 1208 Concession 1, Niagara-on-the-Lake 905.468.7270
SMALL TALK VINEYARDS GPS: N43° 13.448’, W79° 10.296’ 1242 Irvine Road, Niagara-on-the-Lake 905.935.3535
NIAGARA COLLEGE TEACHING WINERY GPS: N43° 9.034’, W79° 10.003’ 135 Taylor Road, Niagara-on-the-Lake 905.641.2252 ext. 4070
SOUTHBROOK VINEYARDS GPS: N43° 11.469’, W79° 9.713’ 581 Niagara Stone Road, Niagara-on-the-Lake 1.888.581.1581
PALATINE HILLS ESTATE GPS: N43° 14.704’, W79° 9.060’ 911 Lakeshore Road, Niagara-on-the-Lake 905.646.9617
STRATUS VINEYARDS GPS: N43° 14.473’, W79° 5.847’ 2059 Niagara Stone Road, Niagara-on-the-Lake 905.468.1806
PELLER ESTATES WINERY GPS: N43° 14.512’, W79° 3.839’ 290 John Street East, Niagara-on-the-Lake 1.888.673.5537
STREWN WINERY GPS: N43° 15.160’, W79° 7.484’ 1339 Lakeshore Road, Niagara-on-the-Lake 905.468.1229
PILLITTERI ESTATES WINERY GPS: N43° 13.749’, W79° 6.807’ 1696 Niagara Stone Road, Niagara-on-the-Lake 905.468.3147
SUNNYBROOK FARM ESTATE WINERY GPS: N43° 15.168’, W79° 7.233’ 1425 Lakeshore Road, Niagara-on-the-Lake 905.468.1122
PONDVIEW ESTATE WINERY GPS: N43° 13.054’, W79° 7.673’ 925 Line 2, Niagara-on-the-Lake 905.468.0777
TRIUS WINERY AT HILLEBRAND GPS: N43° 12.765’, W79° 8.015’ 1249 Niagara Stone Road, Niagara-on-the-Lake 1.800.582.8412
Author Profile:
Andrew Hind & Maria DaSilva Andrew Hind and Maria DaSilva are quite the dynamic writing duo. Since they started collaborating, they have written over a dozen books together, and are currently hard at work on two other ones. They have also written numerous articles for the likes of The Toronto Star, Lakeland Boating, Horizons, Canada’s History, History Magazine and more. They are well known in Muskoka for their regular contributions to several Muskoka based publications. They specialize in the areas of history and travel, and have a knack for unearthing those unusual and mostly unknown stories. Some of their titles include: Ghost Towns of Muskoka, RMS Segwun: Queen of Muskoka, Cottage Country Ghosts and Muskoka Resorts: Then and Now. In addition to writing, they also conduct guided historical tours, as well as two annual ghost events. The first is a lantern lit tour of the pioneer village at Muskoka Heritage Place and the other, a tour of Bracebridge’s Inn at the Falls, a place reputed to be one of the most haunted in Muskoka. We caught up with Maria and Andrew and had a chance to chat about their writing process, ghosts, and other fun things!
How have your personal experiences affected your writing? Andrew: Every writer inevitably includes some of themselves in their work, through their perceptions, their language, and the manner in which they approach a subject. More concretely, my university history education greatly influences my work. Maria always says I’m ‘the facts’, because I love details. But it’s so important to get out of the libraries and into the field, so to speak, to see things for yourself. Maria and I pride ourselves on doing that and it can’t help but create a more intimate, vivid portrayal. Maria: Experiences resulting from being ‘sensitive’ to the Other Side has affected my writing in ways that I never dreamed of. My experiences have allowed me to be able to write what I feel and have felt for a long time but wasn’t able to put it into words. With Andrew’s help I now can. I feel that we combine to make great stories; with Andrew’s knowledge of history and my passion for ghosts we combine it to make a good read.
What genre of books do you like to read? Andrew: I mostly read non-fictions, particularly history. When I need a rest from non-fiction I’ll read adventure or thriller fiction.
Maria: I like to read humorous stories as well as thrillers and mysteries, but obviously my favourite genre is ghost stories. Unfortunately, with our writing, my other business (owner/ operator of a hair salon), and my household it doesn’t leave me much time to read as much as I would like.
How do you get started writing one of your books? What channels do you use for research? Andrew: I always like to do a quick survey of other books on the subject or similar subjects; you want to set your work apart, so you have to see what others before you have done, what they’ve done that’s successful, where you think they could have improved. But in terms of research there’s no one-size fits all formula, as every subject is unique. We use a blend of newspaper accounts, interviews, books and periodicals, archival material, and the Internet. Maria: First, whether it’s a book we choose to write or one that the publishing company would like us to work on, Andrew and I sit down and ponder the ways to go about it. Planning is important. Then we find sources to begin our research, such as talking to ancestors with family histories, eyewitnesses of important events, and the materials Andrew mentioned. Most important for us-- if the place is accessible—we make a point to go and see the place we’re writing about for ourselves. Since ghost stories are all about feeling and atmosphere, visiting a place for ourselves and interviewing people with experiences is very important for bringing them to life.
You have written books on the paranormal histories of Niagara-on-the-Lake and Muskoka; what sparked your interest? Maria: I have always loved ghost stories as well as Niagara, so it seemed natural to combine both. Before writing Ghosts of Niagara-on-the-Lake I had never visited that town so a book about ghosts of Niagara seemed a good way to explore this historical community. Muskoka is a region rich in history, and it was obvious that somewhere in the mists of that history ghost stories would also arise. I wanted to explore them.
Who is your favorite author, or inspiration for taking up the craft? Andrew: One of my favorite authors is Richard Jones. He writes about paranormal history in the UK. He has an amazing ability to grab your attention, to chill you to the core, and make you
long to visit a location in the mere paragraph or two he devotes to each entry in his books. That’s a real skill. In terms of nonfiction, I admire the way in which Clive Cussler weaves history into modern adventure yarns. Maria: My favourite writer is Steven King. I have often quoted him to Andrew. Stephen King says that if there are words that the reader has to stop and pull out of a dictionary, then it’s not an enjoyable read. When we’re writing I often remind Andrew of that.
Do you ever use your personal experiences in your books? Andrew: Sure. We want to bring readers along with us on our explorations, so occasionally we do include our own experiences if it will entertain or inform the reader. Maria: Of course. Several of our own brushes with the paranormal have found their way into our ghost books. But our personal experiences find their way into our history and of course travel writing as well. One of our favourite things is to experience things for ourselves and then let readers see them through our eyes.
What do you think people search for in a book? Andrew: I think that’s a very personalized thing. Everyone wants something different in a book. But I think the one commonality is that people want to be entertained. A great book, fiction or non-fiction, is the kind that is hard to put down. An author needs to know his target audience, what they want, and then deliver it. Respect the reader: rule #1. Maria: I feel that people look for a good, easy read. Reading should be enjoyable, not work.
Do you have any writing rituals when you work? Andrew: One of the secret truths of writing is that administrative stuff and correspondence takes up a great part of your day. It can break your rhythm. So I like to check my emails in the morning to get them out of the way. Maria: It’s not like a ritual, but I like being in a quiet room, having Andrew nearby for input but not beside me, and with all my research on hand so there’s no interruptions. That way I can immerse myself in the subject and ‘feel’ it.
Have either of you ever been tempted to write fiction? Maria: Yes, we have dabbled in fiction before and if we were given the opportunity I’m sure Andrew would agree that we would love the challenge.
What are you working on next? Maria: We are currently working on a book called Murder and Mayhem, about outlaws and murderers from Ontario’s history. It will be published by Lone Pine and will be out in May 2014. As well, we’re working on the history of Muskoka’s Sherwood Inn in time for its 75th anniversary in 2014
GREAT CAUSE • GREAT MUSIC
GARY FROUDE Benefit Concert & Silent Auction
Ian Thomas and friends, Up Close and Personal
Juno-award winner & recording artist Ian Thomas performs for Gary Froude. A mystery virus put your 2012 Citizen of the Year in the ICU last June. With your help we can bring Gary home to Muskoka.
8:30 pm Sat. Jan. 4, 2014 Tickets: 4-8 Silent Auction and Folk Music Guest appearance by Marc Jordan of "Livin' in Marina Del Rey" fame Complimentary shuttle from Bracebridge to Minett Art auction is available on-line now. Bid on beautiful pieces of art at bringgaryhome.ca
$50 or $100
1050 Paignton House Road, Minett
All proceeds go to benefit Rotary Club of Bracebridge and Muskoka Lakes “Bring Gary Home” fundraising drive.
A TOP SHOPPING “DESTINATION”… Trip Advisor
ANGIE’S SECRET GARDEN GALLERY
For more than 30 years, renowned impressionist painter Angie Strauss has been one of Niagaraon-the-Lake’s most famous and respected artists. Now, for the first time open to the public, and tucked away behind her lovingly restored 1860’s Victorian farmhouse, is Angie’s secret garden Gallery. This popular visitor destination showcases the artist’s original oil paintings, art prints on canvas & paper, cards and jewellery. All of the treasures she sells are one-of-a-kind, or handmade … and surprisingly affordable !
This unique place is a world filled with beauty and charm - which includes Angie, with a personality as bright and colourful as her art and an inspiration to all who meet her.
178 VICTORIA ST., NIAGARA-ON-THE-LAKE (Off Queen, down from the Bank of Montreal)
905-468-2570 | Toll-Free 1-888-510-0939 | angiestraussgallery@gmail.com | www.angiestrauss.com
Colour Me Happy: A Glimpse Into the Wonderful World of Artist Angie Strauss By: Megan Pasche Photos by David Haskell
Tucked away on Victoria Street in the historic Old Town district of Niagara-on-the-Lake sits a gorgeous 1860‘s Victorian house that has been lovingly transformed from a decrepit old farmhouse into one of the most beautiful homes in Niagara-on-the- Lake. As you approach, signs guide you on a twisting and turning path and through the most stunning of English country gardens. A pool sparkles, a waterfall hypnotizes and fish frolic in the pond. There are roses, iris, peonies, poppies, and most importantly, especially to its owner, artist Angie Strauss, colour, colour and more colour. It’s appropriately named “Angie’s Secret Garden and Gallery” and is one of the most popular places welcoming the public in this charming town. At the end of a rambling path and nestled amongst the trees, is the gallery and studio where this celebrated Canadian artist works her magic, helping to make the world a much brighter place, one painting at a time.
Early Life Angie is full of stories, and has lived a most intriguing life. She is a person who makes everyone feel welcome and everyone she meets a little bit happier. From the hand painted kitchen cupboards in her home, to the 40-year-old orange tree blooming in the greenhouse, she breathes life and colour into all aspects of her being: herself, her home and her work. She is a person from which creativity radiates. Angie was born in Cyprus, moved to England when she was five years old, and lived there until moving to Canada. During her early 20‘s, while working as a hairstylist in London, a gentleman stopped her on the street and asked if she wanted to be in the movies. After questioning him as to whether or not he was joking, he assured her that he was serious. She took his card, gave him a call and soon started working as a film extra in several well-known movies. One of the movies was Our Man In Havana, starring Alec Guiness and Noel Coward. At the end of filming, Alec Guiness gave her a
cherished memory when he came up to her, took her hand, kissed it and said, “it’s been a pleasure working with you and I’m sure you’ll do well in whatever you do.” Nothing like predicting the future! Following her brush with Tinsel town fame, Angie moved to Canada, where she opened her own beauty salon in Toronto, which soon blossomed to become a huge success, and the place to get your hair done. It was during this time she met the man who was to become her husband, Hartley Strauss. Angie notes, “In 1969, shortly after we married, Hartley felt strongly that my creativity could be channeled in a different direction and encouraged me enroll at the Ontario College of Art as a mature student. I thought that was hilarious, as I failed art all through school in England; but, eventually I did enroll and took to it like a duck to water.” At school, she discovered an exciting new world of creativity & freethinking, and as they say, an artist was born. After graduation, her main focus was her pottery and the couple enjoyed a happy life in downtown Toronto with their two children Caron and Robert. One summer day they all went for a drive, and without any particular destination in mind, ended up in Niagara-on-the-Lake. Angie recounts, “As we walked together hand in hand, I asked Hartley ‘I wonder what people do here to earn a living? ’ I’m still not sure why, but we instantly made the decision to move to Niagara." She shares, “It was time for us to leave Toronto, live in the country and have chickens and a huge vegetable garden. We bought the only house that was for sale at the time and still live here almost 40 years later.” Hartley spent several of those years restoring the building and grounds himself as well as building a large pottery studio for Angie. Everything was going along quite swimmingly, until one Saturday when she and her children went roller-skating. Angie tells the story: “I’d never been roller skating before, but I’d been a dancer all my life, so I thought it couldn’t be too difficult. Within 15 minutes of me being on skates, I fell backwards, putting my left arm out to stop my fall, and demolishing my elbow, which led to a dramatic downturn in my life.” The accident involved a three-month stay in traction at a hospital in St. Catharines, only then to be told that her arm hadn’t been set properly and was not healing. That same week an orthopedic specialist came to see her and realizing her plight made arrangements to immediately transfer her to the Mount Sinai hospital in Toronto, where she lived for a further three and a half months. There she endured six hours of therapy a day; but, as luck would have it, one of her therapists knew of Angie’s artistic background and arrived one day with a few tubes of paint and paper. She hoped Angie might once again want to do something creative, and give her some light at the end of the dark tunnel she was travelling through. Angie remembers, “I thought she was mad; but, I went down to the therapy room and into the kitchen with my paints. It had dreary brown cupboards and dull green walls. As there was no one around (and I don’t know what overtook me), I took a plate from the cupboard, squeezed out the acrylic paints, and started painting the walls. A short time later, a nurse came in
and asked me what on earth I was doing. I replied, ‘well, I’m painting a mural’. She asked, ‘did you get permission?‘ I answered ‘oh, was I supposed to?’ Surprisingly she said, ‘no, just carry on’. And I did carry on, and on, eventually finishing a huge floral mural around the entire kitchen. It remained there untouched for years until they renovated the hospital.”
Angie the Artist After finally leaving Mount Sinai and eager to resume her life in Niagara-on-the-Lake, Angie soon found she was unable to continue with her pottery, due to a lack of strength from the elbow injury and turned her talents to painting full time at home in her studio. Once again her career was about to embark on a new path. That week, Hartley arrived with a pile of white sweatshirts. Enquiring as to what they were for, he explained that he’d received them as payment for a catalogue he designed for a local clothing manufacturer and wondered if she might be able to do something creative with them. Angie recounts, “I took one of those plain white sweatshirts, placed it on my art table and proceeded to paint brightly coloured flowers on it ... and it was fun, really fun!” It was also about this time her husband suggested putting a small sign in front of the house announcing her gallery was now open to the public and one spring day, Angie recalls, “A young woman came into my gallery when myself and two of my neighbours were wearing the painted floral sweats I’d just finished. She asked, ‘Do you have an agent for those?’” She was a sales rep in Toronto’s fashion business and thought her vibrant shirts would be a saleable new product and gave Angie a business card, explaining that she should get in touch with the company she worked for. Excited at this opportunity, Angie arranged an appointment and set off for Toronto. She recounts, “I went to see her agent and proceeded to lay my sweats out on his desk. He looked at them and said, ‘These are wonderful, these are delightful, how many do you have?‘ I replied, ‘Six’. He looked at me as if I was from another planet and asked, ‘Are you kidding? You can’t come to me with just six sweatshirts. You have to produce them in volume and have a complete line of clothing. You can’t just have sweats, you need pants, skirts, and more.’” She left feeling very discouraged; but, after a brainstorming session with Hartley, they were able to perfect a process for manufacturing everything he wanted, and all showcasing her colourful floral designs. In the blink of an eye, the line took off and soon she was supplying more than 100 stores throughout Canada, and even the Canadian Pavilion at the Epcot Centre, in Disneyworld, Orlando, Florida. The tremendous popularity of her clothing was amazing; but after a while Angie recounts, “It was at a time when my love really was my art; and I knew that should be my main focus.” Although she has not produced her clothing products for more than a decade, Angie says she still gets requests for them almost daily.
The Artist’s Garden & Gallery “The one thing I hear all the time in my gallery is, ‘I love your colours, they make me happy’” Angie Strauss There is a part of Angie in every painting and she demonstrates this connection with a story. “I remember the first paintings I ever sold were through a local gallery that took in four small originals. To my surprise, the owner sold three in two days. She called me to pick up a cheque. I was so excited, I ran over to collect my payment; but, when she gave it to me, I realized that the money wasn’t that important. What I really wanted to know was who had bought them, so I could write them a thank you note.” The owner explained that wasn’t possible, due to privacy issues, and Angie continues, “I was very upset and when I arrived home Hartley said, ‘“from now on you are going to have your own gallery and be able to meet the people who love your work ... and they are going to know who you are.” And it has been that way ever since, beginning with her Queen Street gallery that was open for 20 years, and continuing now with the move back to her home. Visitors are delighted to meet her when touring her garden and gallery, and, as Angie will tell you, “I really am a people person. I just love people and they feed me as much as I feed them, because of how they feel about my work, my life and their lives.” There is something special about chatting directly with the artist while you are enjoying their art and it brings a new understanding of the paintings when you can glance behind the curtain, even for just a little peek. When talking about her permanent move back to her home gallery, Angie notes, “we decided we wanted something very special ... and that’s what we did. We left the mainstream and opened our award-winning country garden and gallery to the public, and that has been a most amazing experience! It’s not something people would normally get to see, but mine is not like a “public” garden where it’s all very organized. I mean, my garden really is me. As in nature, there are no straight lines; but, it’s very endearing.”
Angie’s oil paintings cover a wide variety of subjects, including florals, landscapes, animals, and portraits. In terms of her paintings, she explains, “I am not a person who plans anything and I only paint to music. When I approach the blank canvas, I have no idea what I’m going to paint unless it’s a commissioned work. I just turn on my music and start throwing paint on the canvas. It’s like a magical thing and I seem to be able to turn musical harmony into colour harmony. The vibrations are very similar, and they touch people. I’m sure that’s the reason people relate to my work.” Angie says when she is painting, all sense of time is lost to her, and she could be up in her studio for hours; but, when she is truly engrossed in a painting, time just melts away, and she describes, “I really become the painting. I’m actually a part of it.” Angie’s Secret Garden and Gallery is a popular “destination” in Niagara-on-the-Lake and is listed as one of the top three things to do and see when visiting the town. She is especially proud of her reviews on Trip Advisor, with visitors calling it “inspirational”, “vibrant”, “beautiful” and “a wonderland”. Angie is also the winner of several awards including an International Gold Medal for label design for Kurtz Country Farm Market, the Niagara Region Business Woman of the Year, the Niagara Region Entrepreneur of the Year and a Lifetime Achievement Award for the Niagara Region. It is well worth following the winding path through the garden to the gallery, not only for a chance to completely immerse yourself in the beauty that surrounds you but also to get a chance to see the work of one of Canada’s renowned impressionist painters ... and if you’re lucky, meet the artist herself. “When people say, how long does it take you to do a painting, do I count all the nights that I lay in bed, dreaming about that painting before I do it?” Angie Strauss
The Angie Strauss Garden and Gallery is located at 178 Victoria Street in Niagara-on-the-Lake. Admission is free and open to visitors year ‘round. You can also Mind more information by visiting www.angiestrauss.com or by calling 905-468-2570 (toll free at 1-888-510-0939)
Charles Wilkins: Canada’s Adventure Seeker
“I don’t regret a minute of it, for the simple reason that what we got…was something weirdly and wildly beautiful; for some of us something magnificent; for a few even romantic, and in the ensnarement of romance, I include myself. For amidst the strain and privation and exhaustion, I grew to love that botched journey; to love the boat, to love the people, the little ship of fools, as I came to think of them, a crew fancifully and farcically, and always it seemed fatefully, intertwined.” -Charles Wilkins, Little Ship of Fools By: Megan Pasche Charles Wilkins is a Canadian travel writer who is no stranger to adventure. He has written 15 books, many of them detailing his wild and crazy travels. One of his earlier books, Walk to New York, is about the time he walked from his home in Thunder Bay, all the way to Manhattan, covering 2200km on foot, and another one entitled the Circus at the Edge of the Earth, details the time he spent travelling with the Great Wallenda Circus. The most recent: Little Ship of Fools, covers the period of time he spent rowing with a crew of 15 other people, from Morocco to Barbados, aboard, “Big Blue”, a rowboat built especially for the trip. Wilkins was born in Toronto, attended the University of Toronto, and has lived in numerous places around the world including Israel and the Bahamas. These days, he splits his time between Muskoka and Thunder Bay. He has won numerous awards for his writing, which manages to be quite poignant and relatable, while also being pretty darn funny. The goal for his most recent expedition was to cross the Atlantic Ocean in record
time: 5000km in 33 days. The crew was made up of several veterans of U.S college rowing, a number of triathletes, as well as a captain who had previously rowed across the Atlantic and Indian oceans. The idea of breaking the record soon went out the window though, as the trip ending up taking a total of 53 days. But to Charles Wilkins, the trip became more about the journey itself, and enjoying it for what it was: the experience of a lifetime. He took on this challenge at age 63, and on the book jacket, Wilkins describes himself as, “a scrawny sexagenarian intent on a last great adventure, [who] had never swung an oar in earnest”. He relays in the beginning stages of the book, that once he heard about the expedition, he was overtaken by a compulsive need to be a part of it. And as luck would have it, a space was available. The resulting book tells the story of seven weeks at sea, and includes the details of extreme hunger, sleep deprivation, crazy weather, and the kinds of relationships (both good and bad) that can form after being in such
close quarters with people for such a long period of time. I recently had the chance to catch up with Charles to talk all about his newest book and his adventure on the high seas. MP: Can you talk about just how much and where you trained for the Big Blue trip? CW: I trained for well over a year, mostly in my living room in Thunder Bay, on a medieval torture device cleverly disguised as a Concept 2 computerized rowing machine. MP: On that note, do you think the training prepared you for the trip? CW: No amount of bodily exertion in advance ultimately prepares you for 53 days of rowing two hours on, two off, round the clock… soaking, saltencrusted, starved, beaten up by 30-foot waves… to say nothing of what happens to the interior of the head under such preposterous conditions and sleep deprivation.
CW: Well, I still have the big adventure, the one that ends them all. But I’m in no great hurry to embark. Otherwise, I feel I have a capacity for inner adventures – journeys of the spirit and heart -- that I maybe didn’t have before I embarked on Big Blue. MP: In the book, you talk about how the younger rowers were always wearing their IPODs, what do you think they were they missing by having them on? CW: I thought maybe if they ditched them once in a while, and just listened to the sea and wind, two of the most powerful and foundational forces on earth, they might tie into a subtler sense of the planet and of themselves than is possible through an electronic gadget. MP: It seems it was a voyage filled with a lot of struggle, but what aspect would you say you struggled with the most during the trip? MP: Were you at all prepared or did you anticipate the conditions on the boat, as well as the interpersonal dynamics that came into play? CW: A psychologist who’d sailed round the world told me before I went: “Do what you can to prepare, and then just relax. Because no matter what you do in advance, nothing will ever prepare you for the reality of that moment when the wind is going crazy and the waves are coming over the boat, and you haven’t had an hour’s decent sleep in days. It’s at that point that you have to dig down and create a new reality for yourself.” Which is pretty much what I tried to do. MP: How does the world look different when you are sitting on a small boat in the middle of the ocean? CW: It looks a lot more spacious, a lot more dangerous, and a lot less stressful. It’s remarkable how having nothing to do but row – free of the pressures of life on land, the non-stop getting and spending – can inspire a sense of inner focus and calm… or maybe just acceptance and inevitability. At times, I think I almost fed on the privations and hassles… and of course on the wind and water and wildlife – and on the skies and stars: the grand cosmological opera, as I came to think of it. MP: In the book, you say you looked at this rowing expedition as “a last great adventure”, do you really feel you have no more big adventures in store?
CW: A lack of decent sleep (which was impossible on a system in which we rowed two hours on, two off, round the clock for 53 days)… and ultimately a lack of food. I started the journey at 175 pounds, ended at 135, and dropping. MP: I kept thinking while I was reading the book, that this experience would probably make me go completely nuts…how did you manage to stay sane during nearly two months at sea? CW: When I found myself getting overly involved in crew politics or the frustrations or antagonisms of others, I would make a conscious effort to absorb the cadences and beauty of the sea, and in that way was able to keep my equilibrium. MP: A lot of times during the book you mention the importance of being connected to the planet…how do you continue to maintain this connection nowadays?
vulnerable and yet infinitely more aware of your vulnerability and mortality. MP: Do you ever go out rowing now? CW: Only in the little rowboat at my cabin in Muskoka – and only casually. MP: How did your crewmates react to the book and do you all keep in touch? CW: Some of them are happy with it; others hate it, hate my depiction of them. As Burns pointed out, it’s not easy “to see ourselves as other see us.”… At least one of them deplores that I was as honest as I was. I started out attempting to be diplomatic. When that wasn’t working, I told the crew I’d decided just to “tell it like it was.” The captain, Angela Madsen, who I believe was displeased with elements of her behaviour aboard, told me she’d never have gone rowing with me if she’d known I was going “to spill,” as she put it. I tried to spill fairly. MP: What authors do you admire and what books are you reading now? CW: There are so many of them: Harry Crews, Clarke Blaise, Jeanette Lynes, Lauren Carter, Anthony Lane, Fredrick Exley, James Ellroy, George Amabile, Gwendolyn McKewen. Lately, I’ve been reading a suspense novel by my friend Catherine Hunter from Winnipeg, and the poetry of Eugene McNamara from Windsor. MP: What’s next in store for you? CW: I’d like to get back up to the Yukon… and see Rio and Hawaii… and spend a little time in Manhattan.
Upcoming Readings for Charlie Wilkins
CW: The same way I maintain my connection to my family and friends – which is to say through love and curiosity: toward the rivers, the skies, the forests, the creatures, human and otherwise.
February 10, 7pm, Barrie, ON
MP: If it were even possible to sum this trip up in three words, what would they be?
May 3, 7pm, Thessalon, ON
CW: Not One Regret (or alternatively: I Made It). MP: How did you adjust to being back on land after being on the sea for so long? CW: I don’t know if I ever really have. An adventure like that changes you – the enormity of it. In a way it makes you less
Barrie Canoe and Kayak Club, South Shore Community Centre
February 17, 1pm, Killarney, ON Family Day, Killarney Provincial Park Stories North Festival
June 14, 10am, Ajax, ON
Writers Community of Durham County, Ajax Convention Centre, Beck Crescent, Ajax For more information on Charlie Wilkins and his work, please visit www.charliewilkins.ca
TOP10
DRINKS FOR WINTER
When the cold weather rolls around, there is nothing quite as comforting as curling up in a comfy spot with a blanket and a nice, hot beverage. Here are some options to make for a holiday gathering, or just a quiet day at home.
THE ULTIMATE HOT CHOCOLATE
THE BLIZZARD COCKTAIL
HOT ALMOND N CREAM
Ingredients 1 ½ ounce Irish whiskey or rum ½ ounce hazelnut liqueur, such as Frangelico ½ ounce Irish cream liqueur, such as Bailey’s Dollop of whipped cream
Ingredients 1 cup butter, cubed 1 cup sugar 1 cup packed brown sugar 2 cups vanilla ice cream, softened 2 teaspoons almond extract Ground nutmeg
Serves: 1
Directions In a glass coffee mug, stir together whiskey, hazelnut liqueur and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately. Source The Martha Stewart Show, December 2008 www.marthastewart.com
MULLED WINE
Serves: 16
Directions In a small saucepan over low heat, cook and stir butter and sugars for 12 to 15 minutes or until butter is melted. Pour into a large bowl; add ice cream and extract. Beat on medium speed for 1 to 2 minutes or until smooth, scraping the bowl often. Source Originally published as Hot Almond Cream Drink in Country Woman, January/February 1997 www.tasteofhome.com
Serves: 4
EASY CHAI TEA
Serves: 6
Serves: 4
Ingredients 4 cups milk 1 cinnamon stick, 6 sprigs fresh mint or 2 split vanilla beans (optional) 10 ounces semisweet or milk chocolate, cut into small pieces Whipped cream (optional) Chocolate shavings (optional) Directions 1) Heat milk to scalding in a medium saucepan. Add cinnamon, mint or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired. Source www.marthastewart.com
Ingredients 1 large orange 2 cardamom pods 6 whole cloves 6 allspice berries 6 whole black peppercorns 1 cinnamon stick, plus 4 for garnish 1 bottle fruity red wine ½ cup sugar ¼ cup brandy Directions 1) With a fine grater, zest, then juice the orange. 2) With the flat side of the knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum) combine the zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar and brandy. Cook over medium heat, stirring until sugar dissolves, 1 to 2 minutes. 3) Reduce heat to low, simmer until flavours have melded, about 30 minutes. Pour through a finemesh sieve; garnish with cinnamon stick if desired. Serve immediately.
Source Everyday Food, December 2005 www.marthastewart.com
Ingredients 8 cardamom seeds 8 cloves 4 black peppercorns 2 cinnamon sticks 1 1-inch piece of fresh ginger, sliced 2 cups whole milk 4 bags black tea 8 teaspoons sugar or more Directions 1) Place the cardamom, cloves and peppercorns in a resealable plastic bag and crush with a heavy skillet. 2) Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk and 2 cups water; bring to a boil. Remove from heat; add the tea bags, cover and let steep for 10 minutes. 3) Stir into cups. To each cup, add 2 teaspoons sugar to more to taste. Source Recipe by Sara Quessenberry, March 2010 www.realsimplefood.com
AMAZINGLY GOOD EGGNOG Serves: 12
BUTTERSCOTCH COFFEE
Serves: 8
CHOCOLATE CHERRY CAPPUCCINO
Serves: 48
Ingredients 4 cups milk 5 whole cloves ½ teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 1 ½ cups sugar 2 ½ cups light rum 4 cups light cream 2 teaspoons vanilla extract ½ teaspoon ground nutmeg Directions 1) Combine milk, cloves, ½ teaspoon vanilla, and cinnamon in saucepan, and heat over lowest setting for five minutes. Slowly bring milk mixture to a boil. 2) In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for three minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cook for about an hour. 3) Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving. Source Recipe by “Nataliesmom” on All Recipes allrecipes.com
WARM VANILLA CIDER Serves: 6
Ingredients 6 cups fresh apple cider 2 tablespoons packed dark brown sugar 2 whole nutmeg seeds 1 vanilla bean (split and scraped) 6 ounces (3/4 cup) bourbon Whipped cream (optional) Honeyed walnuts (optional)
Ingredients 1 cup butterscotch chips, divided 8 cups hot brewed coffee ½ cup half and half cream 5 to 8 tablespoons sugar Whipped cream in a can Directions 1) In microwave, melt ½ cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry of plastic bag, insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper lined baking sheet. Refrigerate until set, about 10 minutes. 2) In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.
Ingredients 3 cups sugar 2 cups confectioners’ sugar 1 1/3 cups powdered non-dairy creamer 1 1/3 cups instant coffee granules 1 cup baking cocoa 1 envelope unsweetened cherry KoolAid mix Each serving will need: 1 cup, 2% milk 2 tablespoons mini marshmallows Directions 1)In a large airtight container, combine the first six ingredients. Store in a cool, dry place for up to two months. 2)To prepare cappuccino, place two tablespoons of the mix into a mug. Stir in hot milk until combined, top with marshmallows.
Source Originally published as Butterscotch Coffee in Quick Cooking May/June 2008 www.tasteofhome.com
Source Originally published as Chocolate Cherry Cappuccino in the Taste of Home Cookbook. www.tasteofhome.com
SLOW COOKER CARAMEL APPLE CIDER
Serves: 12
Directions Combine apple cider, dark brown sugar, nutmeg seeds and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat, and add bourbon if desired. Remove and discard solids. Divide among six mugs or heatproof glasses and top each with a dollop of whipped cream and a few honeyed walnuts.
Source Martha Stewart Living, October 2009 www.marthastewart.com
Ingredients 8 cups apple cider or juice 1 cup caramel flavouring syrup ¼ cup lemon juice 1 vanilla bean 2 cinnamon sticks 1 tablespoon whole allspice Whipped cream, caramel dip and cinnamon sticks Directions 1) In a 3qt slow cooker, combine the apple cider, caramel syrup and lemon juice. Split the vanilla bean and scrape seeds; add seeds to cider mixture. Place
the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture. 2) Cover and cook on low for 2 to 3 hours or until heated through. Discard spice bag-pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired. Source Originally published as Slow Cooker Caramel Apple Cider in Taste of Home Christmas Annual www.tasteofhome.com
Chef Profile: Chef Shaun Crymble The JW Marriott Muskoka has several different dining options: Cottages, a country grill concentrating on farm to table dishes, with lovely views of the lake, that is open for breakfast, lunch and dinner; Teca, a casual dining experience, featuring simple Italian fare, served in a casual, yet intimate environment that is open for dinner; Lakes, the gathering place, a bar and lounge overlooking beautiful Lake Rosseau, that is open all day and evening, serving beer, wine and martinis; The Deck, which is a seasonal poolside bistro, serving fun summer food and yummy cocktails, and is open for lunch and takeout. In addition there is also
in-room dining, and a slew of special events consistently taking place, be it banquets or weddings. And the man in charge of the culinary direction of all these delicious places? Executive Chef Shaun Crymble. Shaun was born and raised in Toronto and has spent 20 years working at various Marriott properties throughout North America. He is a graduate of the culinary program at George Brown College, and completed his culinary apprenticeship through Humber College. He has worked at the Long Wharf Marriott in Boston, Massachusetts, the JW Marriott Desert Springs in Palm
Desert, California, and catered largescale events at places such as the James Beard House. He has been the Executive Chef at the JW Marriott Muskoka since 2011. Chef Crymble likes to focus on using as many locally produced ingredients as possible, and in the summertime, there is even a rooftop herb garden, which helps boost the flavours of the items on the summer menu; you really can taste the freshness. We were recently able to catch up with Chef Shaun for a quick Q&A which offers a brief glimpse into his life as Executive Chef at the JW Marriott Muskoka.
Q&A
When did you first know you wanted to be a Chef?
What is your favourite ingredient to use in your dishes?
I wanted to do something different than my father who worked in insurance and as a handy man at home. He got myself and my sister started in cooking, by getting us to cook Sunday dinner to give my mother a night off.
I love to utilize fresh herbs or citrus flavor; these ingredients are very versatile.
What does your job as Executive Chef at the JW Marriott Muskoka entail? I oversee the culinary operations for all outlets: Teca, which is open kitchen Italian rustic fair; Cottages, which is American cuisine and In-room dining, which is a combination of items. I also work with Spa Rosseau to offer some healthy options. In the summer, I also am responsible for The Deck, which is a seasonal operation that offers beach type fare for summer dining. Our team does a mix of large-scale items for larger groups from breakfast to dinner. I also work to oversee the team for direction on everything from demonstrations to product selection. What is your cooking philosophy? It is critical to choose the freshest, highest quality ingredients and to use foods in season when possible, to maximize freshness and flavour. Is there someone in your career that stands out as a mentor? There certainly have been a few over the years, the latest being my previous Executive Chef Oliver Wolf for his guidance and leadership.
What is every Chef’s staple in the kitchen? New toys - by this I mean items such as special spices to amazing vessels for presentation of foods to new equipment. Another staple item would be great artisanal cheese. What are the top challenges you have faced in running your restaurants? Working to delight each guest, with a wide range of preferences and expectations. What has been your most memorable cooking experience? Cooking at the James Beard House when I worked in California. What would be on the menu at your last supper? My last menu would be a gnocchi appetizer because I love pasta, surf ‘n’ turf, as I grew up on meat and potatoes, and dessert would be a sorbet and cheese platter. Is there a dish you think is a “must try” at Teca? The rack of lamb is my personal favourite; if you ask other members of the team, they might highlight another dish, based on their individual preferences. We have one regular customer who orders the gnocchi every single time she visits us!
Winter Recipes courtesy of Executive Chef Shaun Crymble HONEY PARSNIP SOUP Ingredients • • • • • • •
4 lbs parsnips 1 lb. Yukon gold potatoes 2 oz. roast garlic 5 lt. vegetable stock 2 onions, diced 8 oz. honey Salt and pepper
Method 1. Peel parsnips and cut into smaller size, peel potatoes and cut into smaller size. 2. Roast garlic in canola oil in oven at 325F for about 30 minutes, covered with tin foil. 3. Add diced onions and vegetable stock and simmer on low for approximately 45 minutes to gain flavor, then strain. 4. Heat a bit of oil in a pot, add in onions and parsnip, sweat for approx. 8-10 minutes not colouring parsnips or onions. 5. Add potatoes and vegetable stock into the parsnip and onion mixture and bring to a simmer for 30 minutes until all items are tender. 6. Add garlic and honey and purée all ingredients together to gain a smooth texture. 7. Season with salt and pepper. Recipe Notes The purpose of sweating vegetables is to help bring out the flavour. A sweat is a preliminary step when cooking, and the goal is not to brown the vegetables as with a sauté, but to draw out moisture, until the vegetables are translucent and soft. This should be done over a fairly low heat.
MAD TOM BRAISED BUFFALO SHORT RIBS Ingredients • • • • • • • • • •
2 tablespoons olive oil 5 kg buffalo short ribs 3 large white onions, chopped 3 carrots, chopped 5 sticks celery, diced 4 cloves garlic, peeled and crushed 2 teaspoons sea salt 4 oz brown sugar 2 bottles Mad Tom IPA (A Muskoka Brewery beer) 7 L water
Method 1. Soak the ribs in Mad Tom IPA for about 4 hours, strain the soaking liquid through a fine sieve covered with cheesecloth or a coffee filter and reserve to add to the braising liquid. 2. Preheat the oven to 350F. Using a heavy roasting pan, heat olive oil on the stovetop and brown ribs approx. 5 to 6 minutes. 3. When the ribs have been browned and removed from the pot, add all remaining ingredients, add the ribs on top of the vegetables, cover the pot, and place in the oven to cook for about 3 hours at 350F. 4. When the ribs are very tender, remove ribs from braising liquid, strain the liquid and reduce for sauce. 5. Serve with garlic mashed potatoes and seasoned red cabbage.
A History of the Rosseau General Store By: Andrew Hind Whether arriving by boat or car, you’ll immediately discover that the description of Rosseau by John G. Strathdee in his 1911 song Rosseau Town still holds true: “with the first early breath of summer comes the call of the north so strong/There’s a little town call’d Rosseau, and it’s there that I belong/ I can see the lake a gleaming in the sunlight smiling down/ oh you can send my mail; I’ll hit the trail for that dear little Rosseau Town.” At the heart of Rosseau, both when Strathdee composed his verse and still today a century later, stands the Rosseau General Store. It’s been a landmark in the village for more than 140 years, since it was built in 1874. Over that span, the exterior has hardly changed so lovingly has it been maintained by a succession of owners. It looks like something straight out of a period movie. The front steps have been worn thin by the boots and shoes of thousands of feet over the years. Every footfall, every stair taken, carries you decades back into time. By the time you enter the store, you might as well be in the 19th century. The aged floorboards groan with the ages underneath, and just like the old-time country mercantiles the Rosseau General Store remains an emporium where you can purchase just about anything you might want or need. In 1874 there wasn’t much in Rosseau, barely a handful of crude homes hacked
out of an imposing wilderness. The main settlement in the area, Ashdown Corners, was a few miles to the west along the Nipissing Road. But the Peacocks (of whom little is known) must have foreseen something in Rosseau because they elected to build a store to serve the few hardscrabble settlers in the area. They lasted only a few short years as owners, but laid the foundation for one of Ontario’s oldest continuous operating general stores. Edward Jordan succeeded the Peacocks as proprietor, lasting until about 1887 and transforming the store into a thriving smalltown enterprise. He had the good fortune of owning the store as Ashdown Corners’ star was fading and took full advantage of the opportunity. Other early owners included Homer and Co. and Jerry Little. In the late 19th and early 20th century, the general store was truly the beating heart of a rural community. It was a social centre, where people gathered to share news, tell tall tales, and create the tight bonds for which small towns are known. In the winter, people would huddle around the big pot-belly stove, while in the summer they lounged in the shade of the long verandah. Regardless of the season, ‘going to the store’ meant a welcome reprieve from a physically demanding life to relax for a few moments with friends. James Brown purchased the store in 1922. It would remain in his family for nearly half a century. His father, George Brown, had run a store in Ashdown Corners for a time so
being a storekeeper was in his blood. James and his wife, Freda, were ideally suited to the role: both were amiable, always greeting customers with a warm smile, hardworking, and with a good head for business. As examples of forward-thinking, they installed gas pumps out front of the store at a time when there were still far more horseand-buggies in town than automobiles, and invested in a small steamship called the Constance for use as a floating store to serve cottages and resorts along the lake. They also ran a tourist lodging, Glenburnie, for many years. In 1944, Fred Einarson quit his job as a teacher in Parry Sound District, uprooted his family (wife, Esther, and sons Terry, William, and James), and headed to Rosseau to assist his uncle and aunt, the Browns, in running the store. The Einarsons ran the business until 1967. A succession of owners followed over the decades since, until current owners Cheryl and Brian Fright entered the picture, purchasing the store from Tony and Linda Hill. The two constants over the years, regardless of who owned the business, were a respect for the heritage the building represented and a passion for providing great customer service to villagers who were considered friends rather than customers. The Rosseau General Store remains charmingly true to its history, an eclectic emporium where you can find just about anything you could reasonably want, a village Wal-Mart but with infinitely more character. And it’s this character, the product of 140 continuous years of service that lures people up its weathered steps and through the front door.
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Shop the Village of
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CYNTHIA CRAWFORD ANTIQUES
June 1– Sept 30: Open daily 10 a.m.-5p.m 705 732 8249 6 Oak St. Rosseau, ON
Cynthia Crawford Antiques offers a wide assortment of interesting and unique items. Create your own picturesque retreat using elegant second-hand finds.
cynthiacrawfordantiques.com
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Area Gallery presents a unique collection that brings together the work of contemporary artists and unusual objects of interest. The Rosseau gallery location focuses on the works ). of internationally exhibited artist Ron Eady (roneady.com). International shipping available. Located at 5 Rice Street, Rosseau, Ontario (beside TWB Boutique) Open between May and September. For information please call (905) 510-3239 or email areagallery@gmail.com
a r ea g a l l e r y. c o m OPEN ALL YEAR
1 Rice St, Rosseau, ON, Canada, 705-732-4479
SPA
ROSSEAU
BRINGING YOU TOGETHER WITH THE SOOTHING ELEMENTS OF NATURE
As you spend your days in and around JW Marriott The Rosseau Muskoka, enjoying the wintery weather, you’ll be entranced by the unsullied, pure, and pristine surroundings — an exquisite and relaxing panorama of natural beauty that will entice you to turn your “visit” into a “stay.”
What better way to complement your stay here in Muskoka than a full-service luxury spa treatment, available for both ladies and gents, here in JW Marriott Muskoka’s own Spa Rosseau. During the winter months, you can gaze out the window onto a snowcovered Lake Rosseau, while enjoying the cozy cottage feel of the spa. Giving yourself the “spa treatment” can ease you into a calm and tranquil state of mind and body; take advantage of Spa Rosseau’s services by pampering yourself with one of the many relaxation therapies, or get your blood pumping and energize yourself through The Rosseau’s fitness facilities. Spa Rosseau is a luxury spa, which features separate areas for men and women, but also includes couples’ facilities, perfect for a romantic Valentine’s retreat with that special someone.
Couples Experiences ULTIMATE COUPLE’S RETREAT Taking place in a luxurious couples suite, your spa day starts with a lovely body scrub, which is followed by an aromatherapy bath. You will receive sideby-side massages and then custom facials. Lasts approximately 140 minutes and is $375 per person. ROCK, WIND, WATER This is one of Spa Rosseau’s signature treatments, and incorporates the main elements of Lake Rosseau: rock, wind and water. You’ll start with a couple’s bath, in water that is infused with herbs. Then on to a warm basalt stone massage. In the background, the sounds of lightly blowing wind will lull you both into a complete state of relaxation. Lasts approximately 105 minutes and costs $260 per person.
Manicure and pedicure services are also provided through Spa Rosseau, ensuring that, from head to toe, you’ll look your best whether you’re out on a day trip, or a romantic evening dinner and show. THE ROSSEAU FOR TWO This package includes a deluxe massage for two. It starts with a eucalyptus foot bath and concludes with a full body aromatherapy massage. Lasts approximately 80 minutes and costs $215 per person. There are 11 treatment rooms available, including a Vichy room for hydrotherapy services. In addition to the couple’s experiences, treatments include massage, facial, body treatments, Vichy therapies, and even salon services! Truly, Spa Rosseau has something for everyone, from its “Motherto-be Massage” —designed to safely soothe your maternal muscles, to the “Hydration Booster Facial”, focusing on restoring natural moisture to the skin. Experience Spa Rosseau’s Signature Services like “The Ultimate Aromatherapy Experience”, which helps to relieve tension and recharge the body, using Swedish and neuromuscular techniques. Perhaps you may desire a new look and hairstyle; the salon at Spa Rosseau offers hair services using Kevin Murphy and Moroccanoil® products.
For the fitness fanatic, Spa Rosseau has your workout wishes granted with its own fitness facility, including Life Fitness-Cardio, five treadmills, three elliptical trainers, one upright bike, one recumbent bike, strength equipment, and more! So if you’re gearing up to tighten your abs, or just want to stop in and pump those guns, The Rosseau fitness facility will get you started on the right track. When it comes time to leave JW Marriott Muskoka, don’t let that disturb your peace of mind — take a part of the Spa Rosseau with you! Spa products are readily available for purchase in the spa shop. Spa Rosseau has partnered up with Aromatherapy Associates — a highly respected skin-care line, which utilizes pure and natural ingredients. Spa Rosseau also carries Organic Male OM4 — skincare products specifically designed for men’s skin, targeting gender-specific issues in skin-care. Serenity is just one step away, and the ambient fresh air and beautiful natural landscape of Muskoka is the perfect environment to enrich your spa experience. Don’t miss out on this opportunity to comfort your body and relax your mind in Spa Rosseau. Appointments can be booked by calling: 705-765-7000; toll-free: 1-877-765-0567; email: sparosseau@marriott.com, or check out sparosseau.com for details. If you’re planning your stay at JW Marriott The Rosseau Muskoka, be sure to schedule your spa visit early!
100,000 Marriott Rewards Points, $129* meeting package at Condé Nast Readers’ Choice JW Marriott Muskoka Earn up to 100,000 Marriott Rewarding Events points by booking your meeting at JW Marriott The Rosseau Muskoka, ranked #6 in Canada by Condé Nast Readers. $129 per person* Meeting Package for most dates in January, March, April or November 2014 Your family will love the luxury of a getaway when you redeem your points. Your accounting department will write you love letters when you submit the bill for payment. Call 705-765-1900 to book your meeting now or go to www.jwrosseau.ca to submit a Request for Proposal.
*Package price based on double occupancy. Includes overnight accommodation in a luxurious Studio, continental breakfast, lunch and two coffee breaks. $14 per room Resort Fee and tax are additional. Complimentary valet parking for convenor. Complimentary wireless high-speed access in all guest rooms and hotel lobby. 20% discount on most services and merchandise at Spa Rosseau for participants, over the meeting dates. Minimum 10 paid actualized rooms for two nights. Subject to availability.
Muskoka is a Winter Wonderland
Image courtesy of Mario Madau
Image courtesy of Muskoka Tourism
Image courtesy of Mario Madau
Muskoka’s Sweet Side:
Brooklands Farm
By: Megan Pasche Timbits, poutine, hockey, Mounties, loonies, toonies: these are all quintessentially Canadian. But our tastiest export for which Canada is practically the exclusive world supplier? Maple syrup. And Brooklands Farm right here in Muskoka is famous for the maple syrup they produce; syrup they often sell out of before the year is done. Brooklands Farm is owned by Ken and Katya Riley, and the farm is somewhat of a Muskoka institution. It has been a part of Muskoka history since 1876, and has nurtured six generations of Riley’s going from dairy farming to market gardening and maple syrup. They grow a huge array of fruits, vegetables, herbs, have a flock of one hundred chickens for free range eggs, and host numerous workshops and events on their farm. The farm is a large property that includes a meandering stream, wetlands, forest, fields and heritage buildings. They farm year round, producing maple syrup in the spring and vegetables and berries in the summer and fall. Brooklands is a founding member of Savour Muskoka, whose aim it is to promote local food, create a Muskoka culinary trail, and support local farms and chefs alike. Recently Brooklands Farm has been recognized as an on-farm event center. The event
venue includes a century old log house and a century barn that visitors can rent to host weddings, corporate events, culinary workshops and private functions.
But back to the sweet, maple stuff. All trees produce sap, but hard maple trees, also known as sugar maples are the ones most commonly tapped, as they produce, not only larger quantities of sap, but also sap with a higher sugar content. Maple sap can also be tapped from black maples, red maples and soft maples, though they are used much less frequently. Maple sap harvest begins in late February or early March as the spring thaw begins, and ideal sap flow occurs when the day time temperatures are a few degrees above zero and the night time temperatures are a few degrees below zero. It is at this time of year that the enzymes in the trees convert the starch into sugar, which mixes with the water that is absorbed through the trees roots; this is also when the sap is at it’s sweetest. Maple sap can only be harvested and processed into syrup during a small window of time lasting from 4 to 6 weeks. Sap is made up of primarily water, so it needs to be boiled down in order for it to become syrup, and to produce good quality syrup it needs to be boiled on the day it is collected. It is widely understood that it takes approximately 40
gallons of sap, to make one gallon of syrup. The sap is collected by boring a hole into the trunk of a tree, inserting a spile and then gathering the sap that drips out of the spile. The gathered sap is then boiled till it reaches the consistency of syrup. This seasonal ritual has occurred in maple producing parts of North America for centuries, although the way it is executed has changed quite drastically over the years. Even before the European colonization of North America, the native people were collecting sap from maple trees. Back then they would heat the sap placed in hollowed out logs, by dropping red hot stones into it, slowly turning the sap to syrup. During the early colonial days of North America maple syrup became one of the primary sources of concentrated sugar. By the late 19th Century, cane sugar had replaced maple sugar as the primary sweetener in the market place. Maple syrup never lost its allure though. Today’s farmers produce maple syrup in modern evaporators that are very efficient in reducing the amount of boiling time. The maple syrup industry is constantly coming up with new innovations to assist in more efficient syrup production.
about the maple syrup they produce at Brooklands. They share that “every batch of syrup is different, kind of like single malt whiskey”, and that the syrups produced at their farm have a very unique taste. They are not sure what to attribute it to, but explain that the ground where the sugar bush is located is very shallow, rocky and is surrounded by swampy land. As a result, Brooklands maple syrup has a high mineral content, as well as higher potassium and sodium levels. Whatever it is that causes the unique taste though, it’s working, because people are clamoring to buy it every year. The syrups at Brooklands Farm are all natural, with no additives. The batches of syrup are never mixed, and are all bottled separately. Guests are always welcome to visit the farm to see the whole process first hand. The farm runs self-guided tours during maple syrup season, and sometimes they even host gourmet pancake breakfasts – with Brookland’s syrup of course!
These days, maple syrup is monitored by the Canadian Food and Inspection Agency, a group that has also come up with the classifications for Canada’s maple syrup. There are three grades of maple syrup, as well as five classes of color. The classification is based upon the amount of light that is transmitted through the syrup. Canada No.1 is divided into three classes: extra light, light and medium. The lights are light in color and delicate in taste, medium is also fairly light in color, but has a richer maple flavor. This is the most popular grade of syrup. Most medium grade syrup that one can purchase in the department store is a blend of a light and dark syrup. Canada No.2 is made a bit later in the season, is a rich amber color, with a stronger maple flavor. Canada No.3 is made at the very end of the season, and has the strongest maple flavor, and is often preferred by chefs as an ingredient in cooking. The Rileys note that there is something quite special
Brooklands Farm is located in Milford Bay 1 km North of Hwy118W at 1375 Butter and Egg Road - only about a 20 minute drive from the JW Marriott Muskoka. You can get more information by phoning 705-764-1888, emailing info@ brooklandsfarm.ca or visiting www.brooklandsfarm.ca
HillTop Interiors: Muskoka’s Design Destination Located in the village of Rosseau, at the north end of the eponymous lake, HillTop Interiors is not only a landmark shopping destination but also an established and respected source for interior design and decoration services. Owned and managed by Lena Patten and her husband Randy, HillTop was established in 2000, in a historic building in the centre of the village, across from the iconic Rosseau General Store. In the summer months, the store expands to a neighboring building as well as the adjacent coach house. The building itself is not only an architectural cornerstone of the community, but also a symbolic one: Randy and Lena’s two sons Corbin and Jordan are partners in the business, and HillTop’s staff is comprised of people who live locally and know and love the area. A visit to HillTop is a true Muskoka experience; whether you are shopping for a simple gift or an entire room of furniture, HillTop is a go-to destination for ideas and inspirations, carefully chosen and curated by Lena and her staff, with a view to complement and express the true cottage experience. Whether your idea of a cottage is a cabin or a compound or anything in between, the furniture, accessories, art and linens speak to the magic of Muskoka that brings us here in the first place. The rooms of the old building are organized into vignettes, from light and airy to nautical to rustic and outdoorsy. HillTop offers a range
of carefully selected furniture, glassware, table settings, linens and bedding, as well as art, accessories and even clothing and jewelry. The store itself is just one facet of HillTop, the other is Lena herself. An accomplished designer, Lena offers her expert consultation services to a clientele across Muskoka and beyond. From assisting in choice of furniture and accessories to working with architects on design from the ground up, Lena and her team provide a professional and knowledgeable design service, from start to finish. Lena’s expert eye and flair for design take the concept to reality, and her staff looks after every detail, including consultation with contractors, project management, sourcing, delivery and setup. Lena has made a name for herself as a creative and respected designer, and her work has been featured in many design publications. In the space of just over a decade, HillTop has established itself as a true gem and destination in Muskoka, and Lena, her family and her staff are proud to welcome visitors old and new to their comfortable store that truly feels like home. HillTop Interiors is located at 1150 Highway 141 in Rosseau, Ontario. They can also be reached by phone: 705-732-4040 or email: info@ hilltopinteriors.com. They are open year round.
& Straight Up! Shaken Stirred
By: Andrea Kaiser
Icewine
is Canada’s gift of nature, a sweet nectar produced by allowing grapes to freeze on the vine and then pressing only the concentrated juice to be fermented into a luscious dessert wine. Growing up in the family wine business I had the luxury of savouring Icewine on most holidays and special occasions. However it was with the remaining mouthfuls days later that I often had the most fun experimenting and often experienced even greater enjoyment. Lucky for me a large bottle of Icewine can be a challenge to appreciate straight up all in one night, as the intensity of flavour is revealed with just an ounce or two. So it
was about two weeks after a family celebration that a bottle of ‘leftover’ Icewine first beckoned me to be re-opened. I hadn’t planned on ‘wasting’ this luxurious liquid on a pie but it seemed like the perfect thing to stir into the fresh local apple filling bubbling gently on the stove; and it was.
is a must for my red concoction full with local berries. My favourite discovery in the kitchen: duck a l’orange and Icewine.
This simple act opened the door to the many recipes that would later reap the benefits of my generous hand with Icewine in the kitchen. My rationale: there are many liqueurs, brandies and whiskeys regularly stocked in restaurant kitchens across the world, so I often substitute Icewine where a sweet liqueur is called for. My summer sangria is sans the Cointreau and instead a Vidal Icewine lifts the taste profile of my peach sangria while a Cabernet Icewine
The classic - an Icewine Martini - one and a half ounces of cold Vodka shaken with a half ounce of Icewine, garnished with a sugar coated frozen grape. Quite simply, delicious. I am also a big fan of sparkling wine with an Icewine ‘dosage’. It’s like a Kir Royal, but better.
There are so many great ways to cook with Icewine both sweet and savoury but a special nod goes out to the one who introduced Icewine to the world of cocktails.
And each year during the Icewine Festival in Niagara-on-the-Lake I can’t wait to bundle up for the annual Icewine Cocktail
S I H T TRY
e: at hom y r t o ng t llowi e o f e h Icewin pt u l a e d k i a V Sh llin nniski I e c n 1 ou eau s Cointr e c ur Pus n o u S y r 1/2 o pber ce Ras ine n bet u o 2 1/ ge sor in icew n d a e r k o a y so . poon 1 teas spberrwhite sugar a r h t h wi d in Garnisently rolle and g
Competition when local bartenders take up the challenge to create the most amazing tribute to our Canadian gift of nature. The street is always buzzing with excitement to see who will have bragging rights. Last year Zee’s Grill won top honours with their ‘Orange Snow Berry’. Being in the wine business, admittedly my access to Icewine was and still is beyond that normally enjoyed, but with so many amazing ways to get delight from such a small bottle, it is worth the investment. And the beauty is,
unlike a table wine, it can be stored chilled for up to eight weeks as the natural sugars act as a preservative, giving home entertainers ample opportunity to extend their pleasure derived from one bottle of this opulent wine. So yes, open your Icewine and take delight in your Icewine straight up with blue cheese, stir it into your favourite sauce or shake things ups and create a new libation for your next cocktail party!
w w w. n e w s c a n a d a . c o m
(NC) PREP TIME: 20 minutes COOK TIME: 35 minutes
SAVOURY MUSHROOM STUFFED PORK TENDERLOIN
INGREDIENTS 2 tbsp vegetable oil, divided 8 oz fresh mushrooms, finely chopped 1/4 cup each finely diced red pepper and onion 1 tsp each dried savory and sage leaves 1/2 tsp each salt and pepper 4 tsp Dijon mustard 1 cup fresh whole wheat bread crumbs 2 pork tenderloin (about 1 lb each) METHOD In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs. Cut tenderloins almost in half lengthwise so they open like books; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1”(2.5 cm) border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes. If skillet handles are
(NC)—Gingerbread is an iconic holiday treat enjoyed all over the world. So this year, why not update this favourite tradition with a beautiful gingerbread pie? Ingredients like molasses, brown sugar and nutmeg deliver festive flavours in every bite, and cute pastry gingerbread men add a whimsical and stylish final touch. More seasonal recipes are available at www.tenderflake.ca.
BAKE GINGERBREAD WITH A TWIST
INGREDIENTS: 2 Tenderflake frozen deep dish pie shells, defrosted 1 egg, lightly beaten 3/4 cup (150 mL) unsalted butter 3/4 cup (150 mL) brown sugar 3/4 cup (150 mL) whipping cream 1/4 cup (60 mL) molasses 3 egg yolks 1/4 cup (60 mL) cornstarch 1 tsp (5 mL) ginger 1/4 tsp (1 mL) nutmeg 1/4 tsp (1 mL) cloves 1/2 tsp (2 mL) salt 1 1/4 cup (300 mL) milk 1/2 cup (125 mL) whipped topping White icing DIRECTIONS: 1. Preheat oven to 375°F (190°C). 2. Bake one pie shell according to package directions. Remove the second
not oven proof cover with foil or transfer pork to baking pan and place in 400ºF (200ºC) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC). Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or apple drizzle (below) Makes 8 servings TIP 8 oz/250g mushrooms is about 3 cups finely chopped. Pork may be slightly pink inside when sliced; don’t overcook. VARIATION Add ¼ cup diced apple with the onion and red pepper, reduce mustard to 2 tsp APPLE DRIZZLE: In a small saucepan mix 1 cup (250 mL) apple juice with 1tbsp (15 mL) corn starch until smooth; bring to boil, stirring constantly and boil 1-2 minutes or until thickened and clear; stir in pan juices from the skillet. Drizzle over sliced tenderloin. For special occasions reduce apple juice to 3/4 cup (175 mL) and add ¼ cup (50 mL) Calvados after it has thickened. For more holiday recipes visit www.mushrooms.ca
pie shell from the foil pan and place on a lightly floured work surface. Using a 2” (5 cm) gingerbread man-shaped cookie cutter, cut 8-10 pieces and place on a parchment paper-lined baking sheet. Brush lightly with egg and bake for 10 minutes or until golden brown. Remove from the oven and cool. 3. Heat butter and brown sugar in a small saucepan over medium heat, stirring occasionally until bubbly. Whisk in cream and molasses and stir until it begins to simmer. 4. Whisk together egg yolks, cornstarch, spices and salt in a small bowl. Slowly add a small amount of the hot mixture into the egg mixture, stirring constantly. Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil. 5. Pour the filling into the baked pie shell. Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours. 6. Decorate the gingerbread man pastry shapes with icing. Arrange shapes on top with whipped topping just before serving.
Matrimony in Muskoka
u
For the couple with no time to plan their perfect wedding The date: March 28-30, 2014
The cost:
The place:
Ceremony / Dinner / Dance: $1200 plus $155 per person (minimum 20, including wedding couple). Tax additional.
JW Marriott The Rosseau Muskoka
The plan: • Begin by contacting JW Marriott The Rosseau Muskoka to book your destination wedding: an intimate ceremony followed by a gala dinner and dance for your guests. • Once confirmed, your Event Manager will consult with you to plan all the details. • On Saturday, March 29, your personal Wedding Planner will be “on point” with you before, during and after your wedding ceremony, to ensure that your experience is flawless. • That afternoon, you will welcome your invited guests to a private ceremony and cocktail reception. • That evening, you and your guests will join other happy couples for a gala dinner and dance complete with beautiful formal décor, live entertainment and a latenight buffet. A cash bar will be offered and if you wish to order wine for your guests or to pay for their drinks, this can all be arranged in advance.
Includes: Ceremony: room rental, chairs, registry-signing table, décor selected by resort, hors d’oeuvres, one glass Prosecco per person Dinner / Dance: room décor, elegant buffet dinner, service charge, dance with live entertainment, late-night snacks Not included in fees, but available through your Event Manager: officiant, photographer, host bar Special accommodation rate for a two-night stay in a luxurious King Studio, $125 per night plus $14 resort fee plus tax.
Next steps: A lifetime of happiness together. We’ll see you in March!
Call Jennifer at 705-765-7026 or e-mail Jennifer.brockett@marriott.com to reserve today.
The Palette of Life As Muskoka’s premier home decor resource, we love inspiring your imagination. Discover our enchanting country store in Rosseau where you’ll find distinctive furnishings, smart accessories and unique art. Experience our reassuring design expertise that stimulates your creativity with gorgeous new styles. HillTop Interiors: top ideas from top experts who awaken the palette of life.
Your home. Your life. Your style.
In the Village of Rosseau 705-732-4040 www.hilltopinteriors.com
“Life is a combination of magic and pasta.” - Federico FeLLini Teca “simply Italian” restaurant is the perfect spot for an intimate dinner for two or a gathering of friends. Watch the chef throw pizza dough high in the air in the open kitchen, as your Teca flatbread is prepared to order. Experience the “art of sharing” in the timeless Italian tradition.
Buon appetito!
Open daily 5pm to 10pm, call 705-765-1900 or dial “0” from your guest room for reservations. Reserve on-line in OpenTable at www.therosseau.com