Marriott - Winter 2015

ChaNNeLiNG

a

JimmyStewart

hOLLYwOOd

LeGeNd’s visiT TO NiaGaRa

+ celeBrating

TODAY MAGAZINE

niagara iceWine: The ReGiON’s COOLesT expORT in Room coPy $24.95

i

fRee digital coPy aVailaBle at Readtodaymag.com

WORLD WONDERandWORLD CLASS

The perfect escape isn’t one thing. It’s many. It’s getting away. And feeling at home.

It’s the excitement of something new and unexpected. And the comfort of being treated like you are the only guest.

At Seneca Niagara Resort & Casino, it’s all here. And it’s all exceptionally well done here. From the world-class cuts, chops and seafood at The Western Door Steakhouse, to the excitement of the casino floor and the energy of STIR, to the most luxurious accommodations– we make your escape perfect.

STAY, PLAY AND SHOP!

Stay from $119 per night! Call 1-877-8-SENECA (873-6322) or go online

to SenecaCasinos.com and plan your getaway today. Use promo code

STAYANDPLAY*and get $40 FREE PLAY, $30 RESORT CREDIT, and a FASHION OUTLETS SAVINGS CARD!

*Room rate valid through February 26, 2015. Available Monday through Thursday. Subject to availability.

Promo code based on double occupancy. Blackout dates apply.

50 NEW OUTLETS NOW OPEN. JUST MINUTES AWAY!

IT'S TIME TO PLAY 1-877-8-SENECA (873-6322) | SenecaCasinos.com 310 Fourth Street, Niagara Falls, NY 14303 MINUTES FROM THE RAINBOW BRIDGE

ANDREW HIND & MARIA DA SILVA

JILL THAM

GABRIELLE TIEMAN

Andrew and Maria are freelance writers specializing in travel, history and lifestyle. They have a passion for new adventures and experiences, and for exploring little known stories. Andrew is never without a book or three in hand, and some obscure historical fact at the tip of his tongue. Maria is a natural storyteller who loves the paranormal, cooking and good wine (mostly, she’ll say, for putting up with Andrew). You should follow them @discoveriesAM.

Convinced she would have made a better teen in the 80s instead of the 90s, Jill’s passion for writing came after seeing the movie Stand by Me. When Jill is not moonlighting as a freelance writer, she is an Elementary teacher juggling her three children. Along with being a regular contributor to Today Magazine, Jill’s articles have been featured in Canadian Running, Pedal, Allergic Living and @OECTA. jilltham.wordpress. com @JillBT

Gabrielle is a writer with REV Publishing and holds a passion for covering travel and event pieces. She is always up for an adventure and loves meeting new people but also maintains close relationships with her Keurig and bicycle. Her favorite time of year is scarf season and she has easily watched the movie Armageddon 200 times. You should follow her @gabrielletieman

CONTRIBUTORS

LYNN OGRYZLO

SANDRA OZKUR

MARIANA BOCKAROVA

Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications.

Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”. She can be reached for questions or comments at lynnogryzlo.com.

Sandra has been a professional photographer for 30 years— from studio portraiture, weddings and families, to magazines, tourism and interiors. Sandra also spent eight years in the wine industry doing marketing and special events. A writer/ photographer for REV Publishing for 3 years, she specializes in wine, tourism and lifestyle subject matter.

Contact her at ozkur.ca.

Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

NOTES

Welcome to the winter edition of Marriott by Today Magazine. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to Niagara Falls.

In this issue’s cover story, Sandra Ozkur writes about one of Niagara’s best exports: Icewine. We have an entire festival that celebrates the delicious, sweet drink, and during that time, Niagara comes alive with Icewine villages, an Icebreak Comedy Night and delicious pairings of food and wine. You can read all about it on page 45.

MEGANPASCHE

If you are wanting to stay a bit closer to your hotel, but don’t want to pass up a chance to eat amazing food, you can read all about the new menus and the talented chefs that created them at the Terrapin Grille (page 25) and Milestones Grill and Bar (page 13).

This time of year is particularly beautiful in Niagara, sure, it’s cold, but the snow has a way of making everything just a little bit prettier. So get outside, stay active and explore everything this area has to offer.

Have a great winter season, and I hope you enjoy this issue of Marriott Magazine.

TODAYMAGAZINE.CA 5

PUBLISHER Rev Publishing Inc.

COVER STORY

PRESIDENT & CEO Daniel A. Pasco

45

SALES REPRESENTATIVES David Gibson Michael Koval Alexandra Mills Sarajane Trier Ron Bowen Carmen Toromino Shannon Panaror Gail Cerrone EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER

Dave Mace MARKETING & SOCIAL MEDIA

Cortney Gusek CONTRIBUTING WRITERS Mariana Bockarova Andrew Hind & Maria Da Silva Lynn Ogryzlo Sandra Ozkur Gabrielle Tieman Jill Tham TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc Today Magazine: Marriott is published by Rev Publishing Inc. All opinions expressed in Seneca Magazine are those of the authors and do not necessarily reflect the view of Today Magazine: Marriott, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Today Magazine: Marriott for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Today Magazine: Marriott. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Today Magazine: Marriott are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine: Marriott does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

CELEBRATING ICEWINE Niagara’s Coolest Export

FOOD & DRINK 08

MY FAVOURITE WINE CELLARS

13

CHEF PROFILE

18

CANADIAN WHISKY

25

NEW MENU TERRAPIN GRILLE

28

ALL THE RIGHT STUFF

33

A FEISTY BOWL OF TEXAS RED

37

MY HOT CHOCOLATE LOVE AFFAIR

Sandra Ozkur’s top wine cellars in Niagara Marriott’s Executive Chef Jerry Nanda Still the best selling whisky in North America European Influence, Local Flavours

Everyone’s favourite comfort food: their way Jesse James and Billy the Kid love it

Searching the globe for the best hot chocolate

ABOUT TOWN 40

CHANNELING JIMMY STEWART

50

SERENITY SPA

56

BUFFALO BILLS

Revisiting the Hollywood legend’s visit to Niagara Falls Get pampered at this tranquil getaway A Favourite Sunday Tradition

LIFESTYLE & CULTURE 59

GOING CELL-LESS

70

30 DAYS OF FASHION

Mariana gives up her cell phone for three months The goal: 30 days to a more stylish and confident you

HERE. SEE. DO 73

WINTER FESTIVAL OF LIGHTS Shining brighter than ever this year

since the first time i descended the stone stairs into a european wine cellar, i have been mesmerized by the mystique of this underground world hidden deep beneath the bustle of winemaking above. these dark, dank caves, or wine cellars as they are known in english, are the depositories of some of the world’s greatest treasures. the whole process of winemaking is wizardry to my mind- a winemaker, pours fermented grape juice into an oak barrel, waits patiently and then, with a flick of his magic wand (known as a wine thief), beckons forth that By sandra oZkur delightful elixir which man has quested after, collected, and paid grand fees for since time memorial. of course, what is magic to my eyes, is in reality, a carefully honed, centuries-old process. i spent many years of my career in the wine industry and for this article i have chosen ten wine cellars that stand out because of design, customer experiences, cellar lore, unique products, and consumer’s choices. Wine cellars are traditionally used to age and store wine. true underground wine cellars provide the perfect temperature and humidity for aging wine in oak barrels, often called bariques. this environment develops the wine’s character and preserves its freshness. a cellar must also be free of vibrations and bright lights so as not to disturb the wine during the maturation process. the most common barrels in the industry hold approximately 225 litres of wine (300 bottles). so, with a flourish of my own writer’s wand, here is the list of my favourite wine cellars in niagara. >>

my faVouRite

NIAGARA wine cellaRs

Family owned and operated for 30 years, Casa Mia Restaurant ranks at the top for its authentic Italian food.

Located in Niagara Falls, it boasts one of the best wine lists in town and holds a ‘two glass’ Best of Award of Excellence rating from Wine Spectator Magazine. This novel restaurant has a traditional underground cantina, (wine cellar in Italian) which is well stocked with vintage wines from around the world. A rustic wooden table runs the length of the cantina and is used for special occasions or private tours and tastings.

The cantina is well stocked with high quality and rare wines such as a 2000 Château Lafite Rothschild, Sassicaia, Tignanello, Gaja Brunello Di Montalcino; Prisoner and Orin Swift. Their on-site certified sommelier is extremely knowledgeable and can help choose the best wine for your palate. Try out the selfserve Enomatic wine bar, where you can buy small samples or wine by the glass. | casamiaristorante.com

PELLER ESTATES Stately and magnificent, this winery is large and impressive but down to earth when it comes to customer care. Peller Estates Winery offers imaginative guest experiences, many of which include a stop in the winery’s elegant wine library. Situated underground inside the barrel cellar, the library is a cozy place for a sit-down dining experience. The cellar itself is kept at the cool temperature necessary for fermentation but the library is climate controlled. Glass walls allow guests to dine in comfort, while looking out at the wine barrels. Guest experiences such as the Art of Wine and Food, Estate Reds, Beyond the Bottle and Chicks and Chocolate all enhance your appreciation of wine within the quiet ambiance of this cellar. While visiting Peller, be sure to try their famous Ice Cuvee Rose-a sparkling wine with a dosage of red Icewine—irresistible! | peller.com

TRIUS AT HILLEBRAND This winery is one of the oldest and most established wine producers in the region. Hillebrand Winery has three separate wine cellars: white, red and sparkling. I chose Hillebrand for its sparkling cellar, as this is the only winery in Niagara where visitors can see sparkling wine made on site. Take note of the large cement, egg-shaped wine casks as you walk through the white cellar to get to the sparkling cellar. Here, Trius Brut wines are made by using the traditional Champagne method to produce high quality sparkling wine. Row upon row of horizontal wine bottles are stacked to the ceiling while they go through the secondary fermentation process. This fermentation produces the bubbles in sparkling wine. Once this step is over, the bottles are transferred to cages and onto the gyro-palette that takes them through the riddling process. Riddling is the process of rotating the bottles daily, while gradually tilting them upwards until the entire yeast residue is collected in the neck of the bottle. Once the bottles are upside down, the bottling process begins. The inverted bottles are placed in a machine that fl ash-freezes the bottle neck and allows for the removal of the frozen plug containing all the yeast sediment. The bottle is then topped up with a dosage of added sweetness such as Icewine or grape juice to create the desired fl avours for the fi nished product.

Corking, wiring and labeling are all done on site for the visitor to see. Trius Brut and Trius Rose make perfect summer sippers. | triuswines.com

TAWSE WINERY

PHOTO BY SANDRA OZKUR

This winery is a work of art inside and out. Nestled into a hill at the edge of a pond, the property offers a panorama of the surrounding vineyards with a view of Lake Ontario in the distance. The winery’s beauty is more than just skin deep— this gravity fed winery has received biodynamic and organic certification. It is quite a sight to see sheep grazing amongst the vines as the horse-drawn plows work the soil between the rows. The three wine cellars are just as impressive—each arched cellar serving a different purpose. The White Cellar , the Red Cellar, and the Tasting Cellar are constructed with arched ceilings to provide strength and character. All utilize the underground waterbed and natural limestone hillside to correctly control the climate. Pre-release samplings, winemaker’s dinners, a wine club, or touring events are often held in the large tasting cellar, giving customers the unique experience to sip and sample underground. | tawsewinery.ca

VINELAND ESTATES WINERY This winery is the granddaddy of Niagara wineries and is marked by a stone tower and historical farm buildings, which date back to 1877. Situated on the scenic Niagara Escarpment in Vineland, this elegant winery was one of the fi rst to plant grapes in the area and has some of the oldest existing vines.

The cellar is located in the basement of what was once the barn. Here long rows of oak barrels lead to the wine library at the far end. Follow the history of the winery all the way back to 1983 through the back-vintages that line the shelves of the library. Group tours, educational tastings, corporate functions and wine club events are regularly held in this spacious cellar. Be sure to sample the 2012 Cabernet Franc. | vineland.com >> TODAYMAGAZINE.CA 9

FOOD & DRINK

CASA MIA

MEGALOMANIAC When the former owner of Vineland Estates sold the winery, he retained a few acres of grapes for his own retirement project. He dug into the hillside of the Niagara Escarpment to create a cellar where he could produce some wine for himself, friends, colleagues and loyal customers. A generous soul, he dedicated all proceeds to charity. The arched stone entrance frames the massive wooden doors, which lead into the wine cave. Along the walls are porticos that reveal the ancient layers of limestone where the groundwater trickles down and provides humidity for the cellar. A portable tasting bar was set up among the tanks so visitors could observe the wine making process. Within a few years, word spread about this unique experience and demand for his wines grew exponentially. It was clear that more space was needed to accommodate visitors. Remaining true to its name, a mega-structure is being built right on top of the cellar. This building is designed to make the most of the view from the pinnacle of the escarpment.

The panoramic views of the farmland, Lake Ontario, Niagara Falls and a distant Toronto are spectacular. The wines are no less spectacular; each wine label has been carefully chosen to reflect the personality of the wine within. Each label has a great story behind its name: Narcissistic Riesling, Big Mouth Merlot and Sonofabitch-Pinot Noir as does the name of the winery—ask a sales associate to explain the stories behind the names, it makes for great conversation! | megalomaniacwine.com

PILLITTERI ESTATES WINERY This huge cellar contains about 1000 oak barrels, and an impressive forty-one foot, polished concrete table running the length of the room. The twenty stainless steel chairs that are suspended on the walls alongside the table are each numbered and engraved for significant milestones in the family’s history. Pillitteri Winery maintains the title as the largest estate producer of Icewine in the world.

Innovation is their success and they now produce thirteen different styles of Icewine.

Pillitteri gives daily tours and can accommodate large groups by appointment, they will arrange for private tours and tastings in their barrel cellar upon request. | pillitteri.com

WEINKELLER As you enter this eclectic space located below street level, you are greeted with enthusiasm by the hospitable staff. Newly opened as an intimate wine-bar and restaurant, the owners have painstakingly restored antique hand-carved Bavarian ceiling beams to expose the original artwork. This novel restaurant offers ‘wine on tap’ which is made in-house from local grape juice. The idea is fun and the wines are enjoyable; there is always something new and exciting to try. The Weinkeller has received great reviews for its food, which is lovingly prepared just as Grandma would have done. Yoga breakfasts are offered outside on the large heated patio every Sunday and a party room is available for private functions or business meetings. | weinkeller.ca

CREEKSIDE ESTATE WINERY This award winning winery is especially well known for its robust red wines. Barrel aging in their authentic cellar is a necessary step in making these outstanding wines. You enter the cellar through an exterior door that leads into the ground behind the winery. Reminiscent of my European experience, we descended down a long ramp and arrived in a dimly lit cellar surrounded by oak bariques, demi muids, and a large wooden cask.

The overhead chandelier casts shadows on the walls and floor, which give a dramatic atmosphere to the space. But don’t be fooled: the mood at Creekside is always fun and upbeat, and their sense of humour is evident throughout the cellar. Each wine barrel has its own personal name.

Notable vintages have been given celebrity status and named for their particular characteristics. One cluster of barrels is named Paul, George, Ringo, and Yoko. Another group is named Aragorn, Gandalf and Salma, and a row of large and curvaceous barrels are named after their celebrity counterparts-Marilyn, Scarlett and Aretha! There is always fun to be had on a visit to Creekside— take a tour, join the wine club, or just enjoy a glass of wine with lunch on their gorgeous outdoor patio that overlooks the vineyard and the entrance to the wine cellar. | creeksidewine.com TM

REIF WINERY

PHOTO BY SANDRA OZKUR

As one of the pioneers of the wine industry, Reif has some of the oldest vines along the Niagara River. It also boasts some of the oldest and largest wine barrels in Canada. The owner, who is originally from Germany, disassembled these heirloom wine barrels stave-by-stave and shipped them to his new winery in Canada, where they were then reassembled. These barrels are still used and can be seen in the ‘German Cellar’, which is open to visitors. The barrels are almost 9’ high and 8’ wide and hold 9850 litres of wine. Wine is placed in these barrels at the final stage of aging to further develop the subtle flavor and aromas. | reifwinery.com

CHEF

JERRY NANDA

EXECUTIVE CHEF AT MARRIOTT GATEWAY ON THE FALLS BY: MEGAN PASCHE | PHOTOS BY: AJ HARLOND

Jerry Nanda is one of those people who seems like they were born to do what they are doing. A love of food shines through in the way he cooks it, the way he serves it, and even the way he talks about it. He is just really good at his job. Nanda is the Executive Chef at the Marriott Gateway, Niagara Falls, and that puts him in charge of not only all meals served at the hotel, but of the hotel’s restaurant, Milestones. This is a franchise where 95% of the menu is made fresh, and in addition to that, the menu has recently been changed to include lots of International flair. I caught up with Chef Nanda to talk about how he got his start, his job at the Marriott and how he has cooked his way around the world from his native India to right here in Niagara Falls.

TODAYMAGAZINE.CA 13

I THINK I WAS DESTINED TO BE A CHEF. LOOKING BACK, I DON’T THINK I COULD HAVE DONE ANYTHING ELSE. JERRY NANDA, EXECUTIVE CHEF AT MARRIOTT GATEWAY

MEGAN PASCHE: What made you decide you wanted to be a chef?

JERRY NANDA: “I think the passion for food was always there, it ran in the family. I come from India, and food was something that would be the talk of every gathering, every meeting. You would take time to plan out meals. The part of India that I come from is considered the foodie part. I lived in a big family, so a lot of attention, a lot of importance, would be paid to what we would plan for our meals, whether it was for our regular meals or for celebrations. My parents, my grandparents would take me to the veg market whenever they would go out to select vegetables. Growing up, I was not sure which direction I wanted to head to, and I ended up doing my honours in political science, but the interest wasn’t there. So eventually, I deviated to hotel school, finished it with aces, and there was no looking back after that. It’s been a great ride, 23 years now. I think the passion was there, and that has only helped me to progress further.”

MP: What led you to Milestones?

JN: “I have pretty much worked half the globe. I started off in India, the fi rst hotel I did my apprenticeship at was one of the LHW (Leading Hotels of the World). So the foundation was very strong. I was very fortunate to have gone through that initial training. What led me? I don’t know, it was probably a mix of destiny, a mix of my ambitions and a mix of my mentors that have brought me places. I haven’t sought out the last few positions that I’ve held, I was called.

From India, my next destination was Dubai. I spent about nine years in Dubai. I was really wowed at the standards and skills there. It was all about venturing on to the next level, expanding my horizon, learning new skills and being more ambitious. After spending nine years in Dubai, we found the best was yet to be explored. So we decided to make Canada our new home, applied for citizenship, came here in 2003. The fi rst interview I ever went to in Canada, I got the job, and 11 years later, I have step by step, moved on, and it has been a very progressive ride for me.”

MP: What are your duties at the Marriott and Milestones?

JN: “I am the executive chef for Marriott, and because Milestones is part of our executive operations, I am the chef for Milestones as well. So I look after both sides of the business, the hotel side and the restaurant side of it. I have been at this property for about a year and a half now.”

MP: Do you have a cooking philosophy?

JN: “My cooking philosophy has always been to be excited by the ingredients that I see around me. Whether I am at the veg market or the grocery store, my passion is looking at ingredients and finding ways to use them. I like to keep it simple. Simple in the sense that I do not like to mask my proteins with sauces and all that, I like to highlight the ingredient. Make it simple, yet elegant. Elegant in presentation and elegant in visual appeal and flavour profi le. The ingredients should speak for themselves. Make use of the best ingredients and use them to the core.”

MP: Do you have someone in your career that stands out as a mentor?

JN: “The fi rst mentor is always your own mom, and that is true in my

case too...she was a big foodie. She was my fi rst introduction to the passionate side of cooking. Later in my very fi rst job, I found a mentor, he’s a world-renowned Italian chef, his name is Giovanni and he is now based in the US and he has travelled the world. He saw that passion in me, and made sure I was given the opportunity to advance my career.”

MP: How do you stay educated on new food trends?

JN: “Food is something that is ever developing. Every day there is a new style of cooking coming out, a new ingredient. Everyday is a new trend. You have to stay abreast of what is happening in the market.

Stay above the competition. Find out what everyone is doing and take it a notch up. I do a lot of reading; I probably have a collection of about 400 cookbooks at home. Besides that, the Internet is a great tool and I also do participate in virtually every food and beverage related event in the city. I am a very strong promoter of local cuisine versus importing, making sure my ingredients are sourced locally, which helps the community, helps the local farmers, and helps the local food processors.

There was a restaurant that I worked for where we did not have any menus, the menu would be created every day based on what the farmer would put in his basket. We would look at that basket everyday and we would create the menu out of that.”

MP: Is there a moment in your career that you are most proud of?

JN: “There have been many moments. My fi rst proud moment was getting a job in the hotel world, the whole family celebrated that I became a chef. From very basic moments such as being applauded for what I’ve done, to the success of my team, nurturing somebody…those are my proud moments. I’ve been very fortunate that some of the people that I’ve trained have gone on to become big chefs, and when I hear back from them, that’s a proud moment for me. I don’t look at those big moments, I look at the small moments.”

MP: Do you have a favourite ingredient to use?

JN: “That’s tricky, some chefs like to restrict themselves to certain cuisines…I just like food in general. That doesn’t stop me from saying I like Japanese food, Italian food, Chinese food, etc., as long as it is good food and there is an opportunity to learn. A popular ingredient would be something that is very versatile and can be used in different ways. Everything that is good quality and can be put to good use, that excites me.”

MP: Do you have a favourite kitchen gadget?

JN: “Most definitely my own hands, but I think that one thing that stands out is my hand blender. In a moment I can whip up a sauce, a dressing, a soup.”

MP: What kind of meals do you make while you are at home?

JN: “Comfort food of any kind. I don’t like to restrict myself to any particular cuisine. One day it could be mashed potatoes and a good piece of meat, the next day could be a rice and a comfort curry, the third day could be a nice bowl of soup. At work I’m surrounded by very exotic foods, but then at the end of the day, I like to make sure I have my meals back at home where I can have one simple, nice dish.” TM

TODAYMAGAZINE.CA 15

Experience the Thrill!

CliftonHill.com

Tour ONE BLOCK TO THE FALLS ON CLIFTON HILL’S WORLD FAMOUS STREET OF FUN BY THE FALLS!

Eat

Play

CLIFTON HILL OFFERS THE BEST SELECTION OF RESTAURANTS, WALKING DISTANCE TO THE FALLS!

THERE’S SO MANY THINGS TO DO ON CLIFTON HILL THAT A SINGLE DAY IS RARELY ENOUGH!

get your

FUN PASS FUN PASS SAVE

Center of the Entertainment District F E A T U R E D

A T T R A C T I O N S

IONS 5 GREAT ATTRACT

$25

RUMOURS NIGHTCLUB

CASINO NIAGARA

NIAGARA SKYWHEEL

KELSEY’S RESTAURANT

BOSTON PIZZA

STRIKE ROCK N’ BOWL

FIVE GREAT ATTRACTIONS!

ONE LOW PRICE! adult - $25.95

child - $19.95

TODAYMAGAZINE.CA 17

CANADIAN

whisky STILL THE BEST SELLING WHISKY IN NORTH AMERICA

BY LYNN OGRYZLO

“G

imme a whisky with ginger ale on the side and don’t be stingy, baby,” utters Greta Garbo in the 1930’s Anna Christie movie. Although Greta tried, whisky has mainly remained a mans drink lining the mahogany shelves of men’s clubs, guzzled by gangsters and favoured by cowboys. Garbo would be pleased to know that today, more women are drinking whisky than ever before.

If you thought whiskey making in Canada hailed from Scottish roots, think again. In Davin de Kergommeaux’s latest book, Canadian Whisky: The Portable Expert, he claims the first commercial whisky distillers were mostly Americans of English or German descent who were keen to expand business opportunities here in Canada. As for those Scottish and Irish immigrants we thought brought us the golden liquid over ice? Well, they were certainly some of Canada’s most enthusiastic consumers of it.

According to regulations, Canadian whisky must be aged for at least three years, however most are aged six to eight years and are double distilled. The final product is almost always a blended whisky, which produces a rich and complex product.

Canadian whisky and rye whisky is not the same thing, as whisky can be made from rye, corn, barley, wheat and other grains. However rye whisky made in Canada is a superstar winning international awards and outselling any other whisky in the U.S.A. In fact, Americans consume a whopping 73% of the whisky produced in Canada.

When it comes to Canadian whisky, we often forget the iconic names are of family dynasties and individuals as well as products. The distinctive Canadian whisky style can be credited to James Gooderham Worts.

He arrived in Ontario from England in 1831 and William Gooderham arrived the following year. Today Toronto’s famous Distillery District is housed in the original Gooderham Worts distillery. >>

TODAYMAGAZINE.CA 19

Around the same time Henry Corby immigrated and this was also the time Joseph Seagram was born (in Ontario). In 1857, J.P. Wiser crossed the border in to Canada (from U.S.A.) bringing his American distilling methods with him and Hiram Walker followed close behind bringing his English family heritage and expectations of high quality whisky. The Hiram Walker Distillery in Windsor was the largest distiller in North America. Reading all of these stories of our spirited heritage makes you want to grab a bottle, pour yourself a drink and sit in front of a roaring fire reading all of this and more in Kergommeaux’s book on Canadian whisky.

If you’re not a whisky drinker but have a curiosity for whisky, you may want to start with a cocktail like whisky sour. It’s a pour of whisky, a squirt of lemon juice and a touch of sugar. Alternately, mix whisky with water or have it over ice, this will release more flavours and aromas. Whisky is a complex drink of toast, brioche, vanilla, white pepper, caramel, nuts, dark rye bread, licorice, smoke and spice.

Drinking whisky neat is a more intense experience than with water, ice or in a cocktail. Fill a traditional whisky tumbler a quarter full and swirl it around. Taking a sniff prepares your palate for what’s to come. Take small and slow sips and let it coat your mouth before swallowing for a full experience.

While Canadian whisky regulations are more open than other parts of the world, what Canadians do that is different (and they’re really good at) is distilling the grains separately before blending the matured spirits together at the end.

In search of “the good stuff” during Prohibition, Enoch Thompson in the popular television series, Boardwalk Empire counted on Canadian whisky to support his bootlegging activities. While this is the stuff of great storytelling, the truth is that Prohibition in the U.S. crippled the prosperous cross-border sales of Canadian whisky driving Corby’s, Gooderham & Worts, Hiram Walker and Seagram’s into near bankruptcy. The U.S. did buy its whisky from Canada but it was Scottish and Irish whisky that simply flowed through Canada to its final southern destination.

If you’re a whisky drinker, you already know Canada makes fantastic whiskies.

Canadian whisky manufacturers have become world renowned for the quality of their whisky and whisky drinking is experiencing a fashionable revival. Perhaps it’s due to the popularity of television shows like Boardwalk Empire or Suits, but whisky drinking is definitely on the rise in Ontario.

While Enoch Thompson (Boardwalk Empire) and Harvey Specter (Suits) preferred to drink their whisky from traditional whisky tumblers, you can increase the enjoyment of sipping whisky with a destemmed red wine glass or a similar shaped whisky glass that is wider at the base than at the top. Like wine, the glass is designed to concentrate the aromas in the area of your nose for a fuller experience.

Unlike wine, whisky is not always a product of one producer. Another of the amazing facts in Kergommeaux’s well researched book on Canadian whisky is that, whisky destined for the U.S. may include some American whisky in it. The same product sold in Canada will not. This has more to do with tax incentives than a flavour preference. Regardless of the intended market, small amounts of foreign spirits will sometimes be added by large distillers to enhance certain flavours. This is not a frequent practice; so it’s still fair to say that, Canadian whisky can best be described as single distillery whisky.

Contrary to Greta Garbo downing her shot of whisky in one single gulp, it’s really not a good idea to gulp whisky. Because whisky has a high alcohol content it’s best to sip it slowly to savour the flavours, reflecting on the experience between sips.

Good news for whisky drinkers, a growing craft distilling industry in Canada means there are now over 30 new distillers with more than half of them already making or planning on making whisky. This means an awful lot more whisky to experience, sip and savour. More than that, whisky lovers can now pick up the recreational sport invented by wine lovers and visit distillers to try different whiskies. Who knows, perhaps a Whisky Trail is in Ontario’s future.

Davin de Kergommeaux’s, Canadian Whisky: The Portable Expert will make you realize there’s an awful lot more to this golden drink than meets the lips. It will inspire you to get out there and try some of Ontario’s great whiskies and learn that whisky makers are as passionate about their craft as winemakers have been for generations.

H ER E A R E A F E W DIS T I L L ER S W I T H I NCR E DI BLY DE LICIOU S W H ISK I E S T H AT W I L L ROCK YOU R PA L AT E !

FORTY CREEK DISTILLERY 297 S Service Rd, Grimsby | fortycreekwhisky.com for hours and events Whisky master, John Hall has a talent for crafting award winning whiskies that are smooth, rich and clean. Forty Creek makes five different whisky products: Barrel Select, Copper Pot, Double Barrel Reserve, Confederation Oak Reserve and Evolution. Winner of 15 international awards for the best whisky.

DILLON’S SMALL BATCH DISTILLERS 4833 Tufford Road, Beamsville | dillons.ca for hours and events Dillon’s white whisky is crafted from rye but without the ageing in wood to complicate the true flavour of rye. Gold Medal winner at the San Francisco World Spirits Competition (2013).

NORTH OF 7 DISTILLERY 1733 St. Laurent Blvd, Ottawa | northof7distillery.ca for hours and events White Dog Whisky is an unaged, white whisky blended from four grains. It’s a true reflection of the grains as it never touches a barrel. A new product, North of 7 Whisky is crafted in a bourbon style that will be aged for a minimum of three years. 2017 scheduled released. Watch for it.

STILL WATERS DISTILLERY 150 Bradwick Dr. Unit 26, Concord | stillwatersdistillery.com for hours & events Just released this past October (2014) is their Stalk and Barrel Rye Whisky distilled from 100% Ontario grown rye grain. Other products include Stalk and Barrel Single Malt Whisky made with 100% malted barley and Still Waters Canadian Whisky, a small batch of blended grains.

TORONTO DISTILLERY CO 90 Cawthra Ave., Unit 100, Toronto | torontodistillery.ca for hours & events Toronto Distillery’s Winter Wheat Batch #2 is a certified organic wheat whisky. Awarded the highest score for an unaged whisky in the Whisky Advocate’s 2013 Winter Buying Guide. The wheat comes from Schomberg and distilled in Toronto (in the junction).

CANADIAN MIST DISTILLERS 202 Macdonald Rd, Collingwood | canadianmist.com for hours & events Two delicious products include Canadian Mist Whisky, a whisky of blended grains with a splash of sherry. Collingwood Whisky is a blended grains aged in maple wood for a truly distinctive flavour. TM

TODAYMAGAZINE.CA 21

A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY

Where can we take you?

TODAYMAGAZINE.CA 23

SUBSCRIBE & WIN T H E U LT I M AT E N I A G A R A FA L L S G E TAWAY

SIGN UP FOR YOUR FREE SUBSCRIPTION TO OUR TODAY MAGAZINE DIGITAL EDITIONS FOR A CHANCE TO WIN A *$1,000 ROMANCE PACKAGE!

HOTEL STAY IN NIAGARA FALLS | $200 SKYLON TOWER GIFT CERTIFICATE SILVER TICKETS TO THE GREG FREWIN THEATRE

READTODAYMAG.COM

CONTEST ENDS MARCH 31, 2015

* All subscriptions will be considered valid until 11:59pm EST, March 31, 2015. Applies to new subscribers only. Fallsview hotel to be determined following the contest draw. Skylon Tower gift certificate not valid with any other offer, no refund on any unused portion and not redeemable for cash.

Greg Frewin Theatre tickets cannot be used with any other promotional offers or discounts and must be booked directly with the Greg Frewin Theatre.

EUROPEAN INFLUENCE, LOCAL FLAVOURS:

The new menu at

TERRAPIN GRILLE BY

GABRIELLE TIEMAN

Grocery shopping inside a two-hour radius from your home isn't an easy exercise. But when the choice is between a pint of strawberries from the local farm in Niagara-on-the-Lake or one from California, the homegrown sweets are the smarter buy, both for locally economy and taste. The Terrapin Grille Fallsview Restaurant has taken on this challenge and run with it, placing locally grown produce at the heart of their menu, transforming classic items into elevated and sophisticated dishes that simultaneously taste a lot like home.

Located in the Marriott Niagara Falls Fallsview Hotel & Spa, directly in the heart of Niagara Falls, Terrapin Grille’s seasonal menus, knowledgeable and friendly staff and breathtaking views combine for a memorable experience. Featuring both a buffet and a la carte breakfast, lunch and dinner menus, Terrapin Grille has created an array of dishes that reflect both Niagara’s regional harvests and seasonal selections, paired to compliment Niagara’s award winning wines and craft beers.

Ron Kneabone, the Executive Chef and Direct of Food and Beverages for the Marriott, has a flare for transforming simple cooking procedures into seemingly complicated cuisine. Marrying his love for European culture and locally grown produce, Brantford, Ontario native Kneabone has created countless spectacular menu items for the Marriott during his ten year stay with the hotel – all mirroring his belief that all foods should be natural, fresh and never frozen.

“There is only one small freezer in the entire hotel and we simply don't use it,” said Kneabone. “My cooking is simple. We are not masking the flavours, we are not masking the ingredients.

If it looks like a peach, chances are it's a peach. We are not all about twenty different flavours going on your plate."

Famous for playing twists on classic dishes, Culinary Institute of Canada graduate Kneabone said though he is inspired by a great number of things, he tends to draw culinary inspiration from his 10 years spent living abroad, where he traveled the food and wine havens and small town boroughs of France, Switzerland, Germany and North Africa.

"My menu is heavily influenced by what I saw in Europe," said Kneabone. "I do classics but with a twist. I rework the classics with whatever we have around us here. We adapt it and modernize some of the old recipes to accompany local ingredients.” >>

TODAYMAGAZINE.CA 25

This hybrid of local fare meets European flavour can easily be found in Terrapin Grille’s new menu; featuring items like Pinot Noir stewed escargots, Balderson cheddar baked crab crusted orichetti, charbroiled Ontario Lamb chops with Reisling au jus and Cajun dusted Ontario trout with a fresh, simple macerated lemon dish that Kneabone discovered in the South of France.

“Currently everything within our fridge is within 40 miles away maximum," said Kneabone. "Whenever I can we absolutely do include local produce. We use Wellington County beef, Ontario fresh lamb and Ontario trout along with local farm fresh vegetables for sides, soups and sauces. The steaks are fresh, the sauces are fresh, and everything is made to order. It is only the best quality ingredients money can buy. No frozen meats, no frozen seafood and no frozen chicken.”

Though the heart of the menu is adjusted four times a year to best feature the local produce and harvest seasons, the seasonal vegetables, soups and sauces are constantly adjusting to both Kneabone and his team’s inspiration. But a few regular favourites always make the list.

"There are a lot of favourites that have been on the menu several times," said Kneabone. "The red wine and rootbeer short rib martini is a recipe that was created three years ago for the Niagara Wine and Food Festival and it was such a hit that we have taken it back every year.”

Accompanying the diverse food menu is a regionally focused wine list and local craft beer selection handcrafted by Kneabone when he took over the restaurant. The lists feature some of Kneabone’s favourite wineries and breweries, including both reds and whites from Jackson Triggs, Tawse Winery and Between the Lines, beers from Taps Brewery and Niagara Oast House Brewers, but is constantly expanding to include more local producers.

Kneabone said his exceptional staff use the wine lists to introduce tourists to Niagara’s thriving wine and beer region.

"90% of the tourists come in and they don’t even know we have a wine region," said Kneabone. "They will come in asking for a specific Cab Sauvignon and I will say 'I'm sorry sir we don't carry that, but we carry a Tawse and this is amazing and it's going to match it,' and I talk them into it and it works."

To encourage others to take part in supporting local farmers and experimenting with cooking, Kneabone is known to share his recipes with interested restaurant-goers who love any dish enough to ask for the secret.

"I do not hold anything private," said Kneabone. "If anybody asks me 'How do you make the Pinot Noir sauce,' I'm going to tell them. I probably give away 100 recipes a month.”

Kneabone and his team are also known for committing time to the local food community, annually participating in multiple wine and food events, televised shows with CHCH and local winery events and dinners.

Though Kneabone attributes these events and the chefs he works with to helping him keep his culinary edge over the years, he said both his passion for continual learning, constant experimentation and drive to always try new things was instilled by the precedent left by his mother and grandmother.

"I have worked in the business for 30 years, I have travelled all over the world, but when I needed a pierogi dough recipe yesterday, who did I call? My mom," said Kneabone. "My grandmother and my mother’s cooking are true to the same; true to form ingredients. If you're going to be making French fries you aren't going to go buy a bag you're going to get a potato and cut it and put it in oil."

“You can never be too old or too stubborn to learn," said Kneabone.

"The day you stop learning, you should stop working too."

Whether you are vacationing in Niagara Falls and looking for a diverse, locally driven menu or you are a local to the area seeking a romantic spot to celebrate a special occasion, Terrapin Grille is a culinary experience next to none that your taste buds will thank you for at the first bite. TM

ALL THE RIGHT

BY LYNN OGRYZLO

STUFF So it goes

with most families: there seems to be one person who makes stuffing so superior, it leaves everyone else lusting for it year round. What is it with this mess of bread and seasonings? And does anyone really stuff it any more?

In my family it was my grandmother. I remember an Easter a few years back when my eldest son raved about my turkey stuffing. It was the first time he’d even commented on it. “Wow, this is just like great-gramma used to make,” he shouted with joy, shoveling in extra helpings. Unbeknownst to him, I mixed a small tin of foie gras into the stuffing. I’m not sure my little Italian grandmother ever used foie gras or even knew what it was, but it did the trick – I became number one that year!

Like bread pudding, stuffing is one of those special occasion foods that you either love or hate. Television star Alton Brown says, “stuffing is evil”. His rationalization is that stuffing goes into the inside cavity of the bird where it is extremely porous. To quote him from the SeriousEats.com website, “that means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe.”

Ok, this is just the kind of culinary fear-mongering I loath. Stuffing turkey has been done since the Pilgrims celebrated Thanksgiving!

I say, stuffing is not evil, but glorious! If you’re capable of handling a turkey properly, go ahead and stuff it because yes Alton, the turkey cavity is very porous and the juices do soak into the stuffing as it cooks, but isn’t that the point? That’s what gives turkey stuffing (or any other stuffing for that matter) its glorious flavour.

East Indian chef Suman Roy makes a glorious stuffing for his family that includes cumin, coriander, chile, turmeric and garam masala spices. If you’re a novice to Indian cuisine but love it, he recommends you pick up an Indian spice blend for Shish Kebab’s and add it to your stuffing with ground wild boar meat and dried cranberries. “The mix of spices in a Shish Kebab packet are the same as what I use in my family’s stuffing,” encourages Suman. >> TODAYMAGAZINE.CA 29

EAST INDIAN CHEF SUMAN ROY MAKES A GLORIOUS STUFFING FOR HIS FAMILY THAT INCLUDES CUMIN, CORIANDER, CHILE, TURMERIC AND GARAM MASALA SPICES.

When asked about a vegetarian stuffing Suman excitedly begins talking about a brand new product he’s fallen in love with: kelp caviar.

“It’s so innovative, environmentally friendly and has a beautiful texture when you cook with it.” Suman is in the process of perfecting his oyster and kelp caviar recipe. It includes carrots, onions and fennel sautéed with fresh herbs such as dill or thyme. Then he adds fish stock, oysters, chunks of bread and to finish it off, he has been experimenting with some of the other kelp caviar flavours like truffle and chili.

If you’re asking how a turkey stuffing can be vegetarian Suman doesn’t cook his inside a turkey. “It used to be that one turkey would do for a family, but now you have to cook a turkey, fish and meat to make everyone happy and so for convenience sake, I cook my stuffing in a large casserole dish so everyone can enjoy.”

If you’re feeling a bit adventurous with your stuffing this holiday, check out chefsuman.ca to find out how his stuffing recipe is progressing.

The best stuffing’s are moist for the most part, with crunchy (almost burnt) edges for textural excitement. It usually consists of dried bread, croutons or cereals with onion, celery, spices and herbs such as sage, summer savoury or poultry seasoning. Less popular today is the use of giblets because people are usually uncomfortable working with them. I find giblets give the foie gras richness to stuffing that makes it lustful.

“Stuffing is the connection to childhood, it’s what we grow up with” says Brian MacAskill, Executive Chef of the Eaton Chelsea (chelsea. eatonhotels.com) in Toronto, Canada’s largest hotel. “It’s my connection to my Mom who taught me how to make it.”

While Brian is cooking for many more people than his mother ever imagined, holiday cooking is still the time to go all out: especially when it comes to turkey and stuffing. Brian starts with a raw turkey and removes all the meat from around the bones. Then he stuffs the empty carcass with his prized stuffing. It’s a bit extreme, but it works.

Brian cooks the turkey meat separately to ensure it stays moist and juicy with a crispy skin. For the stuffing, he mixes brioche, ground veal, ground pork, fresh apples, dried cranberries, shelled pistachios, parsley, sage, rosemary and thyme with cream and broth. I’m not sure

whether it’s stuffing or a savoury bread pudding but one thing for sure is that it’s a real roll-your-eyes-back, fantastic stuffing.

When Brian stuffs his magic mixture into the cavity of the naked carcass he packs some ground meat around it to “give it some weight”.

Then he roasts it knowing the juices are pushing his delicious combination of flavours over the top.

When asked about the controversy over stuffing a bird or baking stuffing in a casserole dish he agrees that it’s an individual issue but then laughs, “Moms just knew how to make it work didn’t they?”

Both chefs agree that today many people have dietary issues and it’s not just turkey that is being overlooked for vegetarian options but stuffing is now being demanded in gluten free versions. Chef Stephen Bonin of De La Terre Kitchen (delaterrekitchen.ca) in Vineland is the sandwich king of the Niagara Peninsula so he knows his breads. “Yes, bread plays a pretty crucial role in stuffing but more than that, it plays a supportive role,” explains Stephen. That’s why subtle flavours of bread like plain white or delicate egg brioche are used.

During the holiday season De La Terre Kitchen will be offering supremely flavourful turkey-stuffing sandwiches with cranberry sauce for his customers who needs their stuffing fi x but it won’t be gluten-free. However, chef recommends when it comes to gluten-free stuffing, strongly flavoured gluten-free breads, especially ones containing bean flours or buckwheat flour are too strong and may compete for flavour attention and sometimes overpower the other ingredients.

The best gluten-free bread to use is plain sandwich bread. Stephen suggests, “you can use rice or quinoa. Do it inside a turkey, it will absorb all the flavours.”

To get more flavour out of your stuffing, try adding fennel, leeks, mushrooms, apples, dried apricots or chestnuts to the mix. Use cream, port or red wine with broth. You can switch the traditional pork sausage to more distinct sausages such as chorizo, andouille, streaky bacon or pancetta. If you are using bacon, sauté the vegetables in the bacon fat to bump up the flavour or add a luscious texture with a little tin of foie gras.

Regardless of the bread you’re using, to make your prep easier, toast the bread cubes a few days before using them. This will allow them to absorb more of the liquid like broth, cream, port or red wine.

This year plan to experiment with your traditional stuffing and plan on being the “one” in your family to make the most spectacular and delicious stuffings you can lay before your loved ones. You will rein queen or king for the year! TM

TODAYMAGAZINE.CA 31

A FEISTY BOWL OF

Jesse James & Billy the Kid loved it!

TEXAS-RED By: Lynn Ogryzlo

Chili

con Carne sounds authentically Spanish. But how could it be? The Spaniards had never even seen a chili before they reached America. Often referred to as just ‘chili’, it is in fact, authentically Texan!

The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail (or made into small houses, I was told). As well as the chili capital of the world, Texas is obviously the centre of the Wild West and - wild stories. >> TODAYMAGAZINE.CA 33

CHILI CON CARNE SOUNDS AUTHENTICALLY SPANISH. BUT HOW COULD IT BE? THE SPANIARDS HAD NEVER EVEN SEEN A CHILI BEFORE THEY REACHED AMERICA. OFTEN REFERRED TO AS JUST ‘CHILI’, IT IS IN FACT, AUTHENTICALLY TEXAN!

T

he original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail (or made into small houses, I was told). As well as the chili capital of the world, Texas is obviously the centre of the Wild West and - wild stories.

Thank goodness for the emergence of small, family-run chili parlours or chili joints as they were later called. It started in the 1800s, chili parlours could be found throughout Texas offering up steaming bowls of delicious Texan Red. Each establishment usually had a claim to some kind of secret recipe and each one was completely different from the other.

Everyone had their favourite, including Frank and Jesse James.

As the story goes, the James brothers loved chili so much, they are said to have eaten a few bowls of Texas Red before robbing banks. At least one town was spared from their shooting and looting because of the local chili parlour. Apparently, Fort Worth, Texas had a chili joint just north of town and the James boys rode in there just for the chili, vowing never to rob their bank because “any place that has a chili joint like this just oughta be treated better.”

The official dish of the state of Texas (declared in 1977) chili is found on menus throughout the state, especially in the city of Terlingua, the Chili capital of the world. In an average year the state hosts some 16 chili competitions per month; this means there’s a cook-off somewhere in the state every other day, year-round!

The Terlingua International Championship Chili Cook-Off takes place the first Saturday in November and is the “granddaddy” of all chili cookoffs. It’s a four-day festival where over 200 teams compete for the coveted title of Chili Champion (of the world!). This long-standing Texas tradition was first held in 1967 as a competition of wit as well as chili and today the competition still stands strong among others throughout the state.

Chili’s fame grew worldwide. It was the San Antonio Chili Stand at the 1893 Columbian Exposition in Chicago, when the dish first began to spread beyond the Texan borders and people all over the USA began to adopt their own version of the fiery, beefy concoction.

Traditional Texas chili is a meat stew in a fiery sauce of chilies, onions, and various spices such as chili powder, oregano, paprika, cumin and cayenne pepper. Beef is the customary meat in chili, but it can be made out of anything. Like religion and politics, no one can agree on the one true chili.

I interviewed a dozen chefs on their chili philosophies and found 12 different styles. Some argued for chunks of beef, while others insisted the beef must be ground. Some said beans, especially red kidney beans

are perfectly appropriate; others insisted that beans are nothing more than cheap filler. Some said chili must be made of pure Texan beef, while others were committed to the presence of lamb, mutton, chicken, duck, or anything else imaginable. On a previous trip to Texas I was told, “real men don’t eat chili made with fur or rice”. Don’t ask - I have no idea, but I’m told only a real man would understand.

Chili’s restless, ornery, masculine nature is the reason men have made a special effort to proudly claim it as their dish. The word itself calls to mind army camps, cowboy’s and Western Texan towns.

Chili can be sweet, bitter, hot, fresh and fruity with a predominant robust, meaty, beefy flavour. The beans should be tender, creamy, and intact and it should all be bound together by a thick, deep red sauce giving it it’s name “Texas Red”.

The great thing about chili is that everyone can make it. It’s a dish that requires very little culinary skill. This is probably an upsetting concept to those who labour long and hard coming up with complex recipes for the many chili cook-offs that go on across this country.

Chili making, may not be the culinary art that, say, a good soufflé is.

But no one learns anything about making chili unless his or her recipe has been challenged. First, the challenge is to improve the recipe for oneself and then with other chili-makers in competitions, until they get their own true bowl of red perfected.

With no real rules to abide by, you can design your own pot of chili.

A great winter tradition, you can make chili as simple as meat, tomatoes and spices or go gourmet with my favourite recipe that has a whopping 31 ingredients!

Why so many? Let’s take a closer look at some of the ingredients and what makes them better. Take chili peppers for example. A good understanding of the different peppers and their flavours, will improve a chili. The best chilies like Cascabels have some complexity and elegance, while others like the Pequin or Arbol, are simply about the heat. Costeño, New Mexico and Choricero have fresher flavours of red bell peppers while Chipotles are all about the smoke. Ñora or Guajillo have a natural musty, charred wood, smokiness and Ancho, Mulato, and Pasilla will lend flavours like sun-dried tomatoes, raisins, chocolate, and coffee. A great chili is about a blend of pepper varieties; it’s the subliminal flavour that keeps you coming back to the chili pot.

Let’s talk meat for a minute: it is after all the biggest source of contention amongst chili lovers. Some insist on ground beef, while others prefer larger, stew-like chunks. Ground or chunks, I find it’s more of a browning issue than size. Anyone who’s tried to sear a pot of ground beef knows all about the liquid pooling in the bottom of the pot, effectively drowning the meat forcing it to gurgle and spit in its own grey-brown juices. It just never browns properly and tastes like boiled meat. But chunks of meat will sear better, giving chili a nicer flavour and chili makers an edge over the competition.

A word about beans. True Texas chili has no beans. But, since we’re not in Texas, I like a variety of beans in my chili from Red Kidney to Black and Romano beans. So go wild, mix it up and do what you like.

My favourite chili includes chocolate and espresso. No, no this isn’t going too far and the result is not a dessert chili. Contrary to first impressions, chocolate and coffee really play up the beefy flavours while adding a complexity and a luscious, elegant texture that plays deliciously well against the boost of boldness from molasses and soya sauce. Yes, this is my chili.

Chili’s fame grew worldwide and so did the stories. One story claims during the early 1950s, several members of General Dwight Eisenhower’s staff were reported to have flown regular shipments of chili to Paris, France. The chili came from one of the best-known Texas chili parlours, Bob Pool’s Chili Joint and it was sent to their Paris quarters to satisfy the palates of homesick Texans. Paris! Even Billy the Kid had a soft spot for chili and was reported to have said, “Anybody that eats chili can’t be all bad.”

OGRYZLO’S ESPRESSO & CHOCOLATE CHIP CHILI • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

¼ lb double smoked bacon, diced 1 lb chorizo sausage, sliced 1 1 lb strip loin steak, diced 1 lb ground beef 1 lb ground pork 3 cloves garlic, minced 1 red bell pepper, seeded and diced 1 yellow pepper, seeded and diced 1 green pepper, seeded and diced 1 pablano pepper, seeded and diced 1 onion, diced 2 stalks celery, diced 2 tbsp (30 mL) smoked chili powder 1 tbsp (15 mL) coriander 1 tbsp (15 mL) cumin 1 tsp (5 mL) crushed chilies 1 tbsp (15 mL) oregano, dried 2 28 ounce cans tomatoes, diced 1 28 oz can tomatoes crushed 1/2 can smoked Chipotle peppers 1 28 oz can red kidney beans 1 28 oz can white kidney beans 1 28 oz black beans 1 28 oz romano beans 4 tablespoons (60 mL) molasses ¼ teaspoon (1.5 mL) soya sauce 1 tablespoon (15 mL) red wine vinegar ½ cup (125 mL) espresso coffee ½ cup (125 mL) dark chocolate chips ½ cup (125 mL) beef stock sea salt

In a large stock pot over medium high heat, add bacon, sausage and steak and cook for 5 minutes or until almost cooked through. Add the ground beef and pork and cook, stirring for 8 to 10 minutes until the meats are thoroughly cooked and beginning to brown on the bottom of the pot. Add garlic, vegetables and all the spices and cook for 10 minutes until the juices from the vegetables evaporate and brown bits on the bottom of the pot release onto the meat. Add the rest of the ingredients and simmer for 2 hours. Season to taste and serve hot. Makes enough to serve a party of 12 to 16.

TODAYMAGAZINE.CA 35

“The ceremony was to pick up the tiny coffee spoon and stir slowly.

The sultry liquid swirled brown and white like velvet.”

HOT CHOCOLATE

love affair

BY LYNN OGRYZLO

I have a love affair with chocolate that has lasted as long as I can remember.

I don’t eat the candy bar kind you fi nd at the check out aisles, but the good quality stuff. I can give you names of some of my favourites; Vosges, Torres, Godiva, Ghirardelli and Valrhona. I don’t really mind if it’s brittle and dark or liquid and spiked, I just love the fl avour of really good chocolate and the satisfying experience I get from savouring it very slowly. Everywhere I go around the world I look for different chocolate experiences. I remember the Bicerin I swooned over in Torino, Italy. The region that brought us Nutella has decadent coffee houses. Walk into any one of these ancient, posh establishments with their 14-foot, rich, gold embossed ceilings, opulent mahogany trim and lustrous mirrored walls with gleaming brass accents and you know you’re somewhere special. On one occasion I was served a Bicerin, a hot, layered chocolate drink.

The way it was explained to me was that dark, bittersweet chocolate is reduced down in giant copper pots for almost 6-hours.

This black, pudding-thick chocolate was the bottom third of the drink. The middle layer was a double shot of espresso and the top was a slightly sweet, frothy cream. The reduced chocolate was so thick the espresso didn’t penetrate it. Served in a glass cup you could see the three beautiful, exciting layers. The ceremony was to pick up the tiny coffee spoon and stir slowly.

The sultry liquid swirled brown and white like velvet. Take a sip and you are seduced by strong coffee-like chocolate as you feel your body succumbing to the Bicerin’s vampish charms.

That was my greatest chocolate experience and that was 20 years ago.

Just recently I was meeting a friend for coffee. Val works across the

street from a chocolate shop, SOMA Chocolatemaker on King Street in Toronto. Guess where we met for coffee?

I walked in and looked at the blackboard. Top of the menu of chocolate drinks was a Bicerin. The experience wasn’t as ceremonial as the Bicerin in Torino, but it was a fabulous drink! On my next visit, I’m trying their hot chocolate and gelato drink.

Just last year I spent Christmas in London, England. I’m seduced by the European Christmas markets and London’s was spectacular. I strolled the market listening to soft holiday music while looking at the specialty food and craft booths lined up and down the roads. Our hands were wrapped in woolen gloves; we could see our breath and the dampness reached down to our bones. My favourite way to enjoy this was with a hot mug of hot chocolate spiked with Bailey’s. There was something very addictive about the two flavours together and the experience of being warmed and comforted by layers of thick chocolate on a wet, cold December London day.

Back home in the thick of a Canadian winter, I continued to make my hot chocolate and Baileys. I discovered the better the chocolate the better the drink and don’t even think about buying a Bailey’s substitute.

I used up all my Ghirardelli powdered chocolate so switched over to a tin of Whittard Luxury Powdered Chocolate. Just took the experience over the top, when I close my eyes I’m back in Hyde Park strolling the Christmas market. I can almost hear the Christmas music playing in the background.

I remember the time I visited the Ghirardelli Chocolate Factory in San Francisco. Walk in and the air is soaked with strong chocolate aromas intermingled with vanilla, caramel and sweet cream. The aromas are so seductive and suggestive; I could have bought every piece of chocolate in the entire store. As I walked along the boardwalk away TODAYMAGAZINE.CA 37

“ TA K E A SIP A ND YOU A R E SEDUCED BY STRONG COFFEE-LIK E CHOCOL ATE AS YOU FEEL YOUR BODY SUCCUMBING TO THE BICER IN’S VA MPISH CHA R MS.” from Ghirardelli the wind blew my hair across my face and I realized my hair smells like chocolate – woah! I started to smell the rest of my clothes they all had a strong aroma of the dark stuff - I was one walking chocolate bar! To a chocolate lover, life doesn’t get much better.

In Paris, France there is a little café on Avenue de la Motte-Picquet named Pain et Chocolate. Simply translated it means, bread and chocolate, two foods to live by and yes, I visit it often. There is outdoor seating and in the winter you’ll find a blanket on each chair to ward off the damp cold winter air. The hot chocolate here is a secret recipe handed down through the owner’s family. She won’t say what is in it but a large cauldron of hot chocolate is brewed each day and when it’s gone, it’s gone. I always go in the early afternoon. It’s a magical drink, lighter than any other hot chocolate I’ve fallen in love with but layered with complex nuances of almonds, spices and vanilla that fade in and out. It’s simply a stunning and classy drink.

In Chicago, I visited a restaurant named after my favourite drink – Hot Chocolate. Pastry chef, Mindy Segal makes my all-time favourite Hot Fudge Milanos. No words can describe what happens when you bite down on these soft, tiny cookies. In your mouth, they transformed into chocolaty, buttery silk that slithers across your tongue and down your throat with paralyzing lusciousness and electrifying euphoria.

After 15 of these delicious tidbits there was no achy feeling in the pit of my stomach, just sunshine and delight radiating from within – ahhh, I could keep eating. Mindy Segal has real talent. That’s when I discovered her Hot Chocolate Menu.

Yes, a menu like a food menu or wine list, Mindy has a hot chocolate menu with 7 different ways to enjoy a steamy cup of cocoa. After a long and agonizing conversation with the Chocolate Sommelier over the merits of which hot chocolate would be best on a warm but almost rainy spring day, he surprised me with a FLIGHT of all seven!! I love him! My board included the following hot chocolates; Malted Vanilla, Medium, Mexican, Black & Tan, Dark, Chai and Half & Half.

As we enter this beloved season of hot chocolate, vow not to sip the empty calories of those dark, hot, faux drinks. Instead, find yourself some good chocolate, Callabaut or Ghirardelli and melt it slowly in a pot with whole milk. Whip it with a hand-held milk frother and taste.

Now start to blend your own magical cup of irresistible chocolate. Add a drop of vanilla, a spill of Bailey’s or a sprinkle of vanilla sugar. Happy Hot Chocolate Season! TM

Established 1982

Family Estate

•Wine Sensory Garden • •Open 7 Days a Week • • Award Winning Icewines • • Artisanal Cheese and Gifts • • Legacy Tours in Season • • VQA Wine Bar and Boutique • 1560 8 n ia ga ra r i ver par k wa y nia gara -on -th e-l ake canada 90 5-468-WINE (946 3)

w w w. re i f w iner y.com @reifwinery facebook.com/ReifEstateWinery

For a full description of these mind-blowing chocolate drinks go to my blog at The Ontario Table website.

TODAYMAGAZINE.CA 39

JimmyStewart CHANNELING

By Andrew Hind Photos: A.J. Harlond

A HOLLYWOOD LEGEND’S VISIT TO NIAGARA Niagara Falls can hardly be said to be star struck. Ever since Marilyn Monroe’s 1952 blockbuster film Niagara, which not only made her career but cemented Niagara Falls’ reputation as the ‘Honeymoon Capital of the World’, Hollywood has been enraptured with the natural spectacle. Some of moviedom’s biggest stars have vacationed here, and a number of movies—most notably 1979’s Superman, starring Christopher Reeve—have been shot with the thundering Falls as a backdrop.

But it wasn’t always like this. It wasn’t until 1940 when legendary actor James ‘Jimmy’ Stewart came to town for two memorable days that Hollywood took any notice of Niagara. Previously, actors may have slipped unceremoniously into town for a bit of sightseeing, but this was the first time Niagara Falls and Hollywood were linked. It was an important date in Niagara’s history. After this date, Hollywood took notice of Niagara Falls and all that it offered. >>

LOCATION: Ruth’s Chris Steakhouse. CLOTHING: Caswell’s. (Sloane Shirt Long Sleeve in White $110, Scala Mila Sweater Sleeveless $39.99, Bertini Pant 5 Pocket $98.) MODEL: Anthony Pasco.

TODAYMAGAZINE.CA 41

CASWELL’S:. (Sloane Shirt Long Sleeve in White $110, Cruze Coat Leather…$350, Bertini Pant 5 Pocket $98.)

Jimmy Stewart (1934, via reelclassics)

James Stewart was born in small-town Pennsylvania in 1908, and initially had no aspirations of stardom. Instead, he took architecture at University and only considered the theatre classes he enrolled in there as an amusing pastime. Fate had other plans in store for the unassuming young man, however. He was discovered by a Hollywood gossip columnist who touted his wholesome appeal, effortless acting and obvious stage presence to MGM studios. Soon, Stewart had a screen test and was signed to a contract, and in 1935 made his fi rst fi lm appearance. By 1939, with a string of hits that included Vivacious Lady (1938), the Shopworn Angel (1938), You Can’t Take it with You (1938), and Mr. Smith Goes to Washington (1939), Stewart had solidified a position as one of the most bankable young stars in Tinseltown.

Determined to make the most of their asset, MGM cast Stewart in three more fi lms in 1940: The Shop Around the Corner, The Mortal Storm, and The Philadelphia Story, for which he won his one and only Oscar as Best Actor. Each of the fi lms was a hit, but the gruelling schedule of the past few years left Stewart exhausted physically and emotionally. He was ground down by the demands of Hollywood and needed a break from being in front of the cameras and the stress of having to carry a fi lm. Jimmy Stewart needed a vacation.

Determined to get as far away from the Hollywood lifestyle as possible, Stewart avoided the hot spots of the rich and famous and instead decided to head for the unspoiled wilderness of Lake Temagami, in northern Ontario. Unmarried at the time, he invited his parents and two sisters along for two weeks of fishing, hiking and tranquility.

There were no frills and whistles here, only modest food and accommodations, and perks came in the form not of attentive service or complementary gifts, but rather endless solitude, fresh air, a refreshing simplicity to life. The time off seemed to have rejuvenated Stewart.

On the way home after his too-short respite, the Stewart’s paid a visit to Niagara Falls on September 6 and 7, booking rooms at the General Brock Hotel (now the recently refurbished Crowne Plaza Hotel). The General Brock was the place to stay in Niagara. Built in 1927 for the then astronomical cost of $1.5 million, it was the fi rst luxury hotel in the area and, due in part to its elegant ballroom and rooftop garden, was at the time considered among the most majestic and celebrated hotels in Ontario. At its opening, the Niagara Falls Review raved that the new hotel, “gleaming white in the sunshine, classic in appearance, looming over the Niagara River”, was without question “the last word in comfort and beauty.”

‘

STEWART WENT OUT OF HIS WAY TO BE APPROACHABLE AND ACCOMMODATING… SOON, AND PERHAPS DUE IN SOME SMALL PART TO THE HIGH-PROFILE NATURE OF STEWART’S BRIEF VISIT, HOLLYWOOD WOULD SOON TAKE NOTICE OF NIAGARA FALLS…

’

Guests who stayed at the General Brock during its golden years included Walt Disney, Shirley Temple, Marilyn Monroe, Gene Autry, and later, a young Queen Elizabeth and Princess Margaret.

More recently, guests have included Sylvester Stallone, Bruce Willis and Jackie Chan. But though the ledger would boast many recognizable names, Jimmy Stewart was the fi rst big name celebrity to enjoy the hospitality of this fi ne hotel.

Jimmy Stewart’s impending arrival at the General Brock Hotel was the worst-kept secret around and it wasn’t long before the word had spread all over Niagara Falls. As a result, when the actor arrived to check-in on the afternoon of the 6th, he was met by a large crowd of eager autograph seekers. Though on vacation and badly in need of escape from the demands of stardom, Stewart was gracious with the fans and lingered to sign autographs. Such affability was typical of the man, and was undeniably part of his charm. Few fans left disappointed.

Later that day, Stewart and his family viewed the falls and toured along the Niagara River, taking in the majestic gorge and riding over the churning whirlpool in the aerial car. He was like any other tourist, taking photographs, marvelling at the sights, asking questions.

Stewart was delighted with what he saw, later telling a reporter he thought the Falls were “the most picturesque sight he had ever seen.”

The awestruck actor was also “thrilled to death” with the scenery along the river. That evening, Stewart, his parents, and his sisters were guests of the General Brock’s manager, Ronald Peck, and his wife for dinner. During the course of the evening, the party ventured up to the rooftop garden to enjoy the panorama. At ten storeys in height, the General Brock was a Niagara Falls skyscraper for its day, so the view from here would have been the best in town.

The following morning, as the Stewart’s stepped out of the General Brock elevator, they were greeted by a reporter from the Niagara Falls Review who, to his astonishment, “received a warm and cordial welcome from the family.” Stewart further surprised the reporter by granting him time for a rather lengthy, if informal, interview. Clearly, James Stewart was no ordinary Hollywood star.

The Review reporter found that Stewart’s reputation of having an easy charm and down-to-earth manner wasn’t misplaced. “Mr. Stewart is a modest chap,” wrote the impressed journalist. “He refuses to discuss his success in pictures and does not make out to be different than any ordinary person. An interesting point about him is his desire

to stand and chat with admirers.” The reporter noted, in a manner that suggested surprise, that Stewart looked in person “exactly as he does on screen.”

Stewart was nothing but effusive in his praise for Canada and Canadians. He said that Canadians were friendly and hospitable, and that he was particularly impressed with the beauty of the Lake Temagami area in which he had vacationed.

When at last the informal and impromptu interview was over, Stewart bade the reporter farewell and made for the hotel’s front door.

Once again, the entrance was crowded with fans eager for a chance to see their idol and perhaps gain an autograph. There were dozens of them, each one demanding a piece of the star’s attention, and yet the unfl appable star took it all in stride, lingered long enough to send most of his fans home happy with a signature or the memory of a brief conversation with a screen legend. He noted that he never got tired of signing his name and that he was amazed at how many people recognized him.

Later that day, Jimmy Stewart and family left Niagara Falls to return home to the States. The Canadian vacation, short though it may have been, reinvigorated the young actor and gave him the energy and passion to star in three more movies in 1941. These would be his fi nal fi lms for more than five years because, in the immediate aftermath of the Japanese bombing of Pearl Harbour on December 7th, 1941, Stewart enlisted for service in the Second World War. While he was flying bomber missions over Germany, many of his acting brothers remained in the lap of luxury in Hollywood, having opted out of military duty. Stewart was a decorated war hero and rose to the rank of Brigadier-General in the Air Force. Once again, Stewart proved he was hardly the typical Hollywood star.

It was this down-to-earth, every-man persona that made Jimmy Stewart such a hit with the people during his two days in Niagara Falls in 1940. Unlike other stars who demanded special treatment, and who saw the sights under a screen of heavy protection or under a shroud of secrecy, Stewart went out of his way to be approachable and accommodating. As a result, hundreds of Niagara residents were left with treasured memories of having seen and met one of Hollywood’s greatest treasures.

Soon, and perhaps due in some small part to the high-profi le nature of Stewart’s brief visit, Hollywood would soon take notice of Niagara Falls as well. TM

TODAYMAGAZINE.CA 43

LIFESTYLE & CULTURE

Icewine

CELEBRATING

T

By Sandra Ozkur

he Niagara Icewine Festival just keeps getting bigger and better, with an ever-increasing variety of events and activities that celebrate this national treasure. Canada holds the title as the largest Icewine producer in the world and is renowned for the quality and selection of this rare and wonderful dessert wine. This is an accomplishment worth celebrating, and every January, people come from all over the world to be part of this month long celebration of Icewine.

Niagara is the heart of wine production in central Canada. Due to its unique location between the two Great Lakes, Erie and Ontario, Niagara’s climate remains moderate enough to allow grapes to flourish throughout the region. The red and

TODAYMAGAZINE.CA 45

EVERY YEAR PRADEEP LETS HIS IMAGINATION RUN WILD…“MY INSPIRATION COMES FROM INSPIRING OTHERS; THAT IS MY ULTIMATE SATISFACTION.” PRADEEP HAS CERTAINLY WHET MY APPETITE FOR THE NEXT ICEWINE FESTIVAL. I CAN’T WAIT TO SEE WHAT THIS YEAR’S CREATION WILL BE.” pRadeep dhaRmawaRdaNe, head pasTRY Chef aT faLLsview CasiNO

white wines that are produced here are highly regarded around the world. But Niagara takes wine growing one step further: Although the area is hot in the summer, it consistently experiences freezing temperatures in winter. It is this yearly cold spell that is the magic needed to produce the exotic Icewine for which Canada has become famous, so much so that Niagara’s wineries now use Icewine as their brand name for Icewines produced in Canada.

January has become the season to celebrate Icewine, when the harvest is in full swing. Each year the festival is kicked off with the Icewine Gala, which is hosted at the Fallsview Casino’s Grand Hall in Niagara Falls. This elegant affair is a sparkling wonderland of glamorous people, food and Icewine. Throughout the Hall, wineries present their best wines alongside culinary delights served by local top chefs. The highlight of the feast is the dessert extravaganza at the far end of the hall, where you will always fi nd a large crowd gathering amongst the towering displays of mouthwatering decadence.

The man behind those ingenious, sweet works of art is the Casino’s charismatic head Pastry Chef, Pradeep Dharmawardane. Pradeep was raised and educated in Sri Lanka and honed his craft while working at high-end hotels in Dubai, Toronto, Washington D.C. and the Bahamas, where he regularly catered to the palates of diplomats and celebrities.

One of Pradeeps favorite events is the Icewine Gala, where he gets a free hand at designing and creating desserts to wow the guests. Each year he comes up with new items to tie in with the festival theme. With the use of theatrical lighting and decorations, he builds a set where he displays his edible art. Last year’s Bacchus theme was evident in the rows of vines that led to his colourful display. Changing coloured lights moved and shimmered along the 15 ft. glass-like structure made of sugar. With a focus on women’s beauty, Pradeep created edible makeup: pink chocolate lipstick, chocolate eyeliner pencils, and blush compacts made of macaroons with Icewine centers to delight the ladies in the crowd. Nearby was a display of miniature cola bottles with chocolate straws, Icewine shooters with raspberries and Icewine lollipops. The chocolate section was overfi lled with Icewine fi lled truffles and chocolate dipped fruit. Pastry lovers indulged in decadent cakes, Icewine Brule, panna cotta, profiteroles, croquembouche and Icewine cheesecake. If that wasn’t enough, there were interactive stations where one could make funnel cakes with Icewine syrup, roast Icewine marshmallows or create Icewine parfaits. It was playful and fun and the grownups were like kids in a candy shop.

Every year Pradeep lets his imagination run wild, “I totally love the look on people’s faces when they see and taste my creations. Their delight and satisfaction is the most rewarding part of the job. I always try to come up with something completely new every year. One year, I created a European fruit market, where I made crates of miniature fruits, mini éclairs and strudels, as well as a full array of Icewine treats. Another year, I created a chocolate workshop where people could dip and temper their own chocolates. This year, the festival will be celebrating 20 years and the theme will be Chinese New Year. I am very excited for this year’s event. I start about three months in advance to sketch the items, develop the recipes and execute the new concepts.

There is a lot of trial and error before I achieve the exact results that I see in my mind,” Pradeep said. “My inspiration comes from inspiring others; that is my ultimate satisfaction.” Pradeep has certainly whet my appetite for the next Icewine festival. I can’t wait to see what this year’s creation will be. TM

The Icewine festival runs from January 9th to 25th and there is something for everyone.

Dress up for a classy evening of food and wine at the Icewine Gala or at the Sparkle and Ice Party.

Dress down in your snow gear and saunter through the Icewine Villages on the streets of Jordan and Niagara-on-the-Lake, where you can sip and sample your way through a carnival of Icewine, food booths, music and ice sculptures.

Drink Icewine from an ice glass at Canada’s longest ice-bar.

Watch winemakers compete in the annual wine barrel roll or mixologists compete for the Icewine cocktail trophy.

Laugh your boots off at the Icebreaker Comedy night.

Buy a discovery pass that gives you access to events at over 30 wineries that create their own inhouse celebrations.

This year, the festival continues for a third weekend of fun in Niagara Falls, January 23rd25th, staged at the ScotiaBank Centre For full schedule and more details about activities related to the Icewine, visit: niagarawinefestival.com

TODAYMAGAZINE.CA 47

F A L L S V I E W

C A S I N O

R E S O R T

More Than a Casino!

• ENTERTAINMENT – Over 250 shows every year • GAMING – Over 3,000 slots and 100 table games • DINING – Over 20 dining options • HOTEL – 374 luxury rooms with a full-service spa and fitness centre

What are You waiting for?

6380 Fallsview Boulevard | www.fallsviewcasinoresort.com Must be 19 years of age or older to enter the casino.

TODAYMAGAZINE.CA 49

THE SERENITY SPA HAS SINCE MAINTAINED ITS POSITION AS A WORLD RENOWNED DESTINATION FOR RELAXATION AND LUXURY.

No matter how chaotic life can get, we are always in search of a natural way to breathe easier, stress less, and look radiant.

SERENITY G E T PA M P E R E D A T

BY GABRIELLE TIEMAN

Lending itself as a tranquil getaway for rejuvenating both your mind and body is the Serenity Spa by the Falls, located in the Marriott Niagara Falls Fallsview Hotel & Spa. Previously voted as one of the top 100 spas in North America, the Serenity Spa has since maintained its position as a world renowned destination for relaxation and luxury.

Famous for their unique signature treatments, couple rooms and elevated traditional services, this spa is Niagara’s prime location for rejuvenating your body, refreshing your mind and enjoying the ultimate in relaxation with a friend or spouse. Check out these treatments offered

by Serenity. >>

TODAYMAGAZINE.CA 51

MASSAGES WHAT MAKES IT SPECIAL: Uniquely designed massages for athletes and ancient muscle therapy techniques.

PRICE: $75- $95(30 min) | $95 - $150(60 min) | $190 [90 min.]

Simply the word massage softens our shoulders, relaxes our lower backs and unwinds the tension in our muscles. This rubbing technique of sore muscles and painful knots not only feels amazing, but the health benefits are huge: increased blood flow, decreased inflammation and faster tissue repair. In turn, this means your sore legs, back and neck feel significantly better at an increased rate of recovery.

The Serenity Spa implements these rejuvenating techniques at the forefront of their massage therapy sessions. Where most massage therapists focus on an allover massage experience, The Deep Tissue Massage tailors the hour to you, focusing detailed body work on the specific muscle groups that may be causing you irritation. Their unique relaxing energy therapy the Reflexology massage focuses on the ancient art of pressure points to promote healing throughout certain points of your body.

Not in any specific state of pain or discomfort? The spa also features an array of traditional massages, including the Relaxation Massage, Hot Stone Massage and Thai Steam Massage that combine aromatherapy with relaxing kneading strokes to melt stress away.

FACIALS WHAT MAKES IT SPECIAL: Environment appropriate waterfall facials & Gentlemen’s Club experiences. PRICE: $80-$150 Every once in a while your skin needs more than a wash cloth and homemade sugar scrub to remove the grime of day-to-day life from your pores. Specializing in unique experiences for every skin type, estheticians customize each experience to cater to your skins specific needs.

Featuring two facials that all skin types could benefit from are the Waterfall Bliss Treatment and Get Up & Go Facial. Focusing on deep relaxation, the Waterfall Facial uses a holistic approach and double exfoliation to brighten and revitalize your skin and leave you deeply hydrated. The Get Up & Go is ideal for people with a busy schedule.

Combining exfoliation, cleansing, masks and more, the facial leaves your skin refreshed and bright.

If you are looking for more than just a scrub, the Dermalogica Customized Luxury Facial is suggested for you. Drawing on the expertise of the Marriott’s highly trained skin care professionals, the treatment is customized for your unique skin mapping system. Including deep exfoliation, masks and a massage, this treatment is formulized to show instant results.

Brought your man along with you? Even the most skeptic man will enjoy the Gentlemen’s Club experience. Giving a choice between a facial skin escape or a back treatment, pores are both unclogged, oxygenated and purified with masks and deep cleansing. A scalp massage is just the cherry on top.

FOR THE BODY WHAT MAKES IT SPECIAL: Moroccan Oil Scrubs and Oils.

PRICE: $75-$105 [30-60 min] Just like your face, your skin and hair can also take a beating. Crafted to help you achieve a full body radiant glow, Serenity Spa has created three body treatments to leave you shining like a new penny.

Focused on helping your skin glow to its fullest potential, The Moroccan Perfect Body treatment and Ocean Glow Body Scrub and Exfoliation are both designed for head to toe radiance. The Moroccan treatment exfoliates the skin with a unique combination of orange peel

and rich oils that remove dead skin cells. The skin is then finished with a body soufflé leaving your skin smooth. The Ocean Glow Body Scrub focuses on oxidizing and cleansing, utilizing a marine based scrub that was created for ultimate hydration.

But is it your hair and scalp that needs the help? The Moroccan Hair and Scalp Ritual is not only the ultimate in relaxation, but a complete hydrating experience for dull hair. Drawing from an organic blend of Moroccan oil, organic ginger, lavender and geranium essential oils, the mask promotes positive follicle growth and the overall condition of your scalp.

MANICURES & PEDICURES WHAT MAKES IT SPECIAL: Moroccan Oil Scrubs and Oils.

PRICE: $30-$85 [30-60 min.]

We are rough on our hands and feet. Walking, waving, typing, texting – our hands and feet are always at work. Refreshing your extremities with a massage, fi le and paint is the least you can do for the body parts that take us from place to place.

Including classic treatments like their spa and classic manicures and pedicures, these treatments both feature hydrating soaks, massages exfoliations and polishes and leave your nails, hands and feet shaped and soft. If you are looking to spoil yourself, try the Ultimate Moroccan Manicure and Pedicure. This revitalizing package features a hydrating Moroccan buff treatment of honey and lavender scented soufflé, nail shaping and OPI colour polish application.

SIGNATURE TREATMENTS & PACKAGES WHAT MAKES IT SPECIAL: Customized bundled packages, exclusive treatments and perks on perks. PRICE: $150 - $645 Sometimes you just need to splurge for the whole package. Serenity Spa makes it easy for you to have a full spa experience by having created bundled packages that combine basic treatments with a few of their special experiences you wouldn’t always try.

Heading to the spa with your spouse or best friend? Serenity Spa’s Cascade Signature Treatment and Springtime Romance Packages are perfect for a pair. The Cascade, held in the Spa Suite built for two, is perfect whether you are looking to connect over a romantic spa day or catch up with a friend over treatments. Featuring simultaneous relaxation massages, deluxe spa pedicures and two facials, this package is the ultimate in reconnection and relaxation. The Springtime Romance Package is designed for renewing that spark between couples; featuring a 60 minutes couple’s massage, pedicures and Paraffin hands treatments, you will be able to reconnect with both your body and soul.

Prefer to enjoy your spa day solo? The Spa Wellness package and Serenity Now package both give individuals the opportunity to bundle a few of the spa’s signature treatments and save a little money. The fi rst package focuses on a day just for you, including a 60 minute relaxation massage, spa manicure and pedicure and your choice of any of the targeted Micro Zone Facial Treatment. The second is for individuals on a journey to refresh their skin as well as their mind. Featuring a 60 minute relaxation massage, Dermalogica facial and classic pedicure, you will leave feeling refreshed and a new. They even include a special gift from the Dermalogica team to make the spa experience last at home too.

Getting ready for your big day? Why not bring your bridal party for a day at the spa before you walk down the aisle. This customizable bridal package is ideal for bridal parties and includes both a French manicure and pedicure, Canadian maple facial and maple sugar glow but can be adjusted to the bride’s desires with makeup and hair services also available to be added. TM

For information on booking a treatment, visit serenityspabythefalls.com or call 905-358-4048 or 1-888-209-1001.

A TRAVELER REVIEW

Just GO - it was brilliant!!!

Reviewed by acrossthepond1, a TripAdvisor traveler » Toronto » August 23, 2013

ALBRIGHT-KNOX ART GALLERY

RHEA ANNA

“If you did not know you were in Buffalo you would only expect this level of quality in New York, London or Paris. Just blew us away with the variety.”

Dear Canadians, You’ve tailgated at the Ralph. Caught a flight, found a bargain, been to a game and returned home the same day. You’ve been here, done that.

But do you really know Buffalo?

Have you seen a Broadway show at Shea’s? Tried the beef-on-weck sushi at Seabar? Quaffed a craft brew at Cole’s? Toured a Frank Lloyd Wright masterpiece?

Walked and gawked and windowshopped in the Elmwood Village?

Caught an alt-country show at an opening at the Burchfield Penney? Segwayed through Delaware Park? Stopped to smell

BIFF HENRICH

Sportsmen’s Tavern? Been to

ERIC FRICK

the flowers at Garden Walk? Taken the kids to the Buffalo Zoo? Had an artisanal cocktail at Vera?

Been to a classical concert at Kleinhans?

Kayaked through Elevator Alley?

Gone to a food truck rodeo at Larkin Square? Tried your luck at the Seneca Buffalo Creek Casino?

No? Then what are you waiting for? That’s 15 things you didn’t know about Buffalo Niagara. Pop over the Peace Bridge and see for yourself. The nearest faraway place is just a short drive away.

Sincerely,

Buffalo Niagara

VisitBuffaloNiagara.com » 1.800.BUFFALO TODAYMAGAZINE.CA 55

A Sunday Tradition The Buffalo Bills

By Jill ThaM

IT’S MORE THAN A GAME, IT’S AN EVENT. REMEMBER THE GOOD OLD DAYS when all that was being broadcasted on Kiss 98.5 was, “R-E-S-P-E-C-T Jim Kelly passes to Andre Reed”? Many fans from the Niagara Region certainly do, especially growing up in a town that borders Buffalo, New York, and the home of the mighty NFL team the Buffalo Bills whose fans are full of heart and soul.

Whether you are a football fan or not, you must know by now the many controversies that have surrounded the Buffalo Bills franchise over the last several months. One couldn’t seem to avoid hearing about the impending sale of the team, changes to ticket sales and pricing, and bold trades. In order to gain perspective on the questions that surround our much-loved team, REV publishing has taken to the streets in an attempt to get the opinion of those that matter the most – the fans.

Every football fan's favourite pre-game ritual is tailgating, and no city does it quite like Orchard Park. This season marks the first time in Bills recorded history that the parking lot at Ralph Wilson Stadium was sold out the day before the opening game. NFL fans will attest that the Bills’ parking lot camaraderie, complete with BBQ's a plenty, is second to none.

With the Peace Bridge jammed every Sunday during football season, it is clear to see that many Canadians flock south of the border for the welcoming community atmosphere. “Orchard Park has that old school NFL feel. It is more than a game, it is an event,” states Aaron Barchiesi, a long time Buffalo Bills fan and Niagara native who has been crossing the border for 15 years as a season ticket holder. “The tailgating is unlike anywhere else. If you are short on food or drinks, the guy next door will put some on the grill for you,” adds Barchiesi.

Part of that community feel definitely stems from the dynamic leadership of NFL pioneer Ralph Wilson, who died in March of 2014. “I believe Wilson loved the area and the people of Orchard Park. Even though it was less of a financial gain for him, he remained loyal and kept the Bills in Erie County,” says Barchiesi. Wilson’s death prompted his family to sell the franchise which left many fans in limbo over the fate of their beloved team.

A cast of diverse characters, so to speak, was in the media surrounding the recent sale of the Bills including Billionaire Howard Milstein, NHL Boston Bruins owner Jeremy Jacobs, Reality TV mogul Donald Trump, adored former Bills Quarterback Jim Kelly and of course the rock star Bon Jovi.

Along with Bon Jovi came the worry that his future plans for the team involved moving them to Toronto. It’s no wonder TSN, Yahoo Sports, and Twitter was buzzing with Bills updates. Fans breathed a sigh of relief when it was announced in early September that Terry Pegula purchased the Buffalo Bills Franchise for a reported 1.2 million dollars. When asked his pick of prospective bidders to own the Bills, Barchiesi replied, “Terry Pegula was my top choice. Since he purchased the Sabres

in 2011, there have been many great changes to the downtown core and we are guaranteed the Bills will stay in the Buffalo area,” says Barchiesi.

With renovations to Ralph Wilson Stadium completed for the preseason opener, the fresh new digs are sure to draw in old and new fans alike. Renovations have been constructed with the spectators in mind and include: an in-stadium lounge, improved gates for quicker entry, Wi-Fi throughout the stadium, a new team store, updated concessions and restrooms, and improvements to the training facility. Each of these improvements will add to the live game experience and help to entice people off their couches and into the stadium.

For fans living in Niagara or those visiting our beautiful area, the variable pricing model that the franchise recently moved to will certainly help make select games more affordable to fans.

“I think the variable pricing model allows you to sell out a game because the face value is written on the ticket. It also allows people that can’t afford to go to a premium game an opportunity to go,” says Barchiesi.

You can guarantee it was silent in the Draft War Room, and in living rooms across Buffalo when Bills General Manager, Doug Whaley, shocked many with the deal he made with the Cleveland Browns to move up five spots in the pecking order and select wide receiver Sammy Watkins. To do so, Whaley also gave up Buffalo’s number nine pick this year and a first and fourth round pick in the 2015 draft. “The Bills currently hold the longest active playoff drought in the NFL, 14 years to be exact,” states Tim Bennett, another loyal Bills fan. “The push to make it to the playoffs is part in memory of Ralph Wilson,” adds Bennett.

In interviews since the draft, Whaley has spoken with confidence about his decision to aggressively seek out Watkins, and his daring move hasn’t fazed Barchiesi. “There is always a sense of urgency to win. The pick of Watkins is something they haven’t done in a long time. They obviously see a lot of talent in him,” says Barchiesi.

Fans like Bennett and Barchiesi are listening to the expert’s win-loss predictions of 9-7 and 10-6 for this season and forming their own opinions. “Exciting young players like Sammy Watkins give us a bit of hope,” states Bennett. “With quarterback EJ Manuel in his second year he should be more experienced and along with better defence and solid tandem running backs, Fred Jackson and CJ Spiller, it should be a good season.”

Although a new owner has finally been selected, many questions surrounding the team still remain unanswered. Will this young team of rookies be able to stay healthy and come together as a team? Will daring moves by Whaley pay off? However the chips may fall, one thing is certain for the 2014–2015 season, diehard Buffalo Bills fans here in Niagara Falls, ON, will stand by their side. TM TODAYMAGAZINE.CA 57

Now at the

OUTLET COLLECTION at Niagara

300 TAYLOR ROAD, NIAGARA-ON-THE-LAKE

DIS

CON NEC TED WHAT I LEARNED

BY GIVING UP MY CELL PHONE FOR THREE MONTHS

BY MARIANA BOCKAROVA

I

t was around this time last year that the unprecedented ice storm hit Toronto and I found myself, like thousands, without power for a staggering 85 hours in the freezing cold. Within the first 12 hours, I sat in my living room bundled in blankets, shivering, but finding comfort in the dim glow of my cell phone. I cleaned up my email with a sense of satisfaction; the proverbial ‘break from life’ the otherwise heinous ice storm had given me allowed a surprisingly high amount of productivity. As hours passed, I searched through my Facebook newsfeed, visited friends’ profiles who I hadn’t recalled in some time, and read through my twitter feed, with the hashtag #darkTO proving particularly entertaining. With a slight smile noting the communal outrage that was experienced towards the ice storm, though I was without power, the little device in my hand kept me feeling well connected to the rest of the world.

I felt alit, that is, until the “spinning wheel of death”, as it is known in the iPhone community, became the last light I saw that night. Then, everything really went dark: Within the first hour of being cell-less, I felt okay. Although, that isn’t to say I wouldn’t habitually check my phone to see if I had any incoming text messages, only to be cruelly reminded that while my phone was physically there, I was, for all intents and purposes, cell-less. The second hour was full of self-distraction by the means of contemplating how to cook in the cold and trying to clean my house with only a candle in hand (which never bodes well). I found myself routinely wandering into my pocket and digging at my phone, wondering whether it had miraculously sprung to life. It really wasn’t until the third hour that I became desperate – who had called? Who had texted? Despite it being two o’clock in the morning, how many “important” emails had I received? Yes, I gather from staring at my wristwatch that night, it had taken me a total of three hours to feel totally and completely severed from humanity.

I woke up the next morning with thoughts sprinting about my flatlined connection to the external world: I wondered how many laws of social etiquette I had violated by not having replied to an email or text in an appropriate amount of time. After all, in the context of social game theory, taking too long to respond could constitute a chief offense. Early that morning, then, I found the dissipation of my distressing thoughts to be proper justification to walk a half TODAYMAGAZINE.CA 59

NEXT, I LEARNED THAT PEOPLE ARE, IN FACT,

hour in knee-deep snow to a local library where I planned to charge my phone. Upon arrival, and subsequent realization that the library was not yet open, I stood outside for hours, burrowing my feet in the snow, contemplating how it was possible that this little device had such a hold over me: Marshall McLuhan, famed Canadian scholar and writer, wrote that technologies become an extension of our physical and mental selves. I had become so reliant on my cell-phone, on this seemingly wonderful extension of myself, that I never once thought of the ramifications of this over-reliance: In storing numbers, and using Siri to voice-to-text record notes, I no longer used my memory in order to recall thoughts, but rather I would refer back to my saved data. Through using my cellphone’s built-in GPS, the navigation portion of my brain, which should have evolutionarily been fine tuned in providing a sense of direction by now, had likely weakened as well. I thought about McLuhan’s words and how many times I had wandered on Facebook mobile, particularly during a tiring or boring moment to watch other people live their lives instead of truly living my own.

Perhaps it was a moment of learned helplessness, knowing the batteries of my cellphone would continuously die and I would be launched into cell-less despair again, but I decided in that moment to bury my phone in the folds of my purse, walk home, and embrace my newfound cell-less existence.

The next three months were met by confusion, anger, and – surprisingly – admiration, by both myself and anyone who had attempted contact with me. Not having a cellphone meant not having instant access to my social and professional network, not receiving information at my fingertips whenever it was wanted or needed, and not being able to respond to emails and text messages within seconds. These were all matters of efficiency and productivity, but the poignancy of not “being connected” really boiled down to having to re-awaken the uncomfortable feelings we have whenever we reach into our pockets to distract ourselves from the harsher realities of life; the moments wherein we’re awkward and feel alone. The first time I came to this realization was at the two-week mark, during my daily subway commute downtown. By this point, the novelty of being cell-less had worn off. I looked around at the bizarre nature of what is a human with a cellphone; each passenger connected to a world of their own, together. Surrounded by each

WONDERFUL,

ONLY THEY AREN’T

GIVEN AMPLE

OPPORTUNITY

TO EXPRESS

THIS QUALITY.

other, the only interaction each had would be an accidental bump and a half-hearted apology. Though they were all connected – pods in ear, cell in hand – they were inevitably alone, the cellphone a crutch to make it seem otherwise: As a man sitting next to an attractive young woman peered at her cellphone, she jerked up in surprise. He had violated her somehow by just by a glance. He then noted something about the nature of Candy Crush and for a brief moment, she looked up at him and smiled, albeit reluctantly, before slumping back, eyes to phone, gawking. He re-initiated contact a few times, before her response was clear: No, thanks. To anyone observing the interaction, her phone was not merely an escape, but a protective friend replacing a physical one.

Where she felt she couldn’t speak, her cell did all the talking. With every rejection that faced him, he, as well, would turn to back his phone; too important, too busy to care: The avoidance of those uncomfortable feelings substantially mediated by a cell in hand.

Next, I learned that people are, in fact, wonderful, only they aren’t given ample opportunity to express this quality. This recognition came as I stood outside a subway pod, waiting to be picked up by a friend for dinner. I had no way of alerting her that I had arrived a half-hour early, so I resolved to stay and wait. As I stood there, a middle-aged woman coming out of the subway rushed towards me; “Do you need a token? I have plenty.” I hadn’t approached her, but she must have seen a mark of disappointment on my face and assumed it was due to financial reasons on my part. I explained to her the situation I had put myself in, and she was quick to offer me her phone, as well as admiration for the project I had undertaken. We exchanged numbers – home phone, in my case – and have been friends since. Without my phone, I made a greater effort to connect to friends and saw the quality of my social and family life improve…all without lifting a finger – no pun intended.

Lastly, I learned to sleep. The blue light emanating from our screens suppresses our production of melatonin, a hormone which helps us fall into restful slumber. Decreased melatonin has been linked to higher rates of breast, ovarian, and prostate cancers, and studies have found that wearing amber glasses, which block blue light rays, is linked to lower cancer rates. This particular blue light exposure has not only been found to directly correlate with higher cancer rates in mice, but it has a profound effect on mood as well, being linked to higher rates of depression in mice.

My life without a cell phone lasted a total of three months. I feel like I could have extended it for more, had I not recognized that in unfortunate times of urgency, when needing to be reached is essential, a cell phone proves to be an invaluable tool. Nevertheless, I learned lessons I had forgotten for years in my voyage of cell-lessness, which I hope to remember for many more years to come. If not, a three-month cell-less retreat would do just fine. TM

TM

BRANDS THAT MATTER It isn’t about being big. It’s about being good.

canadaoneoutlets.com

Socialize with us

Lundys Lane

Niagara Falls TODAYMAGAZINE.CA 61

TODAYMAGAZINE.CA 63

COPPOLA TABLE LAMP 50070 $276 GARRISON SCULPTURE 18008 $280 INTERSTELLAR CEILING LAMP 50105 $240 OBTRUSE MIRROR 850108 $380 TARTUS STORAGE SIDE TABLE 133022 $510 REYKJAVIK STOOL 300332 $280 LIEGE SETTE 900063 $1980 LIEGE CHAIR 900064 $1270 TRITON COFFEE TABLE 133023 $650

01 02 03 04 05 06 07 08 09

FREE SHIPPING ON ORDERS OVER

$250 TODAYMAGAZINE.CA 65

CENTARI CEILING LAMP 50095 $240 LIAM WALL ART 18004 $300 TERRENCE WALL ART 18003 $230 DROUGHT FLOOR LAMP 50156 $550 RED ORBIT 20043 $190-$330 NAMUR SOFA 900065 $1910 PETAL LOUNGE & OTTOMAN 500006 $1150 ANTWERP CHAIR SET 900062 $1150 DESIGN DISTRICT COFFEE TABLE 100091 $690 DROP STOOL 155004 $210

01 02 03 04 05 06 07 08 09 10

TODAYMAGAZINE.CA 67

CARBON CHAIR WHITE 500074 $460 KILLIAN SCULPTURE 18009 $178 SYMMETRY CEILING LAMP 50085 $950 FLY BARSTOOL 300131 $178 OSTEND CHAIR 500508 $830 AVENTURA SOFA 900640 $670 CIVIC CENTER COFFEE TABLE 98122 $430 BRUSSELS CHAIR 500504 $740 GLACIER MIRROR 850002 $450

01 02 03 04 05 06 07 08 09

TODAYMAGAZINE.CA 69

DAYS OF fashion

30

BY: MARIANA BOCKAROVA

I

n 2014, a study published in the Journal of Consumer Psychology made waves about the efficacy of “retail therapy”. The University of Michigan researchers conducted three experiments to see whether shopping made any significant difference on someone’s mood. Surprisingly, not only was retail therapy found to be effective at boosting moods, but it was found that engaging in shopping and carrying through with actually purchasing items was a staggering 40 times more effective in giving people a sense of control in their lives than those who simply browsed, and those who purchased products were three times less sad. The researchers concluded: “Retail therapy – shopping that is motivated by distress – is often said to be ineffective, wasteful and a dark side of consumer behavior, but we propose that retail therapy has been viewed too negatively, and that shopping may be an effective way to minimize sadness”.

But why would shopping produce such an effect? A study conducted by TNS Global on behalf of Ebates.com found that purchasing new products helps us ease into life transitions, acting as a mental source of preparation for a change in our lives. Researchers lists getting married and having a baby - arguably the two most stressful events in our lives - as surrounded by shopping and purchasing activities. Another potential reason shopping might be effective in alleviating our distress is because it boosts creativity: As clothing allows us to express who we are, purchasing new items allows us to reaffirm our identities, safely step out of our comfort zones and seek out beauty and design we might not normally engage in. While retail therapy is scientifically effective yet financially taxing, Nalinie D. Budhu, the Creative Director of Styled By Nalinie, recommends a thriftier approach: 30 Days of Style.

“Embarking on a 30 day style challenge would be beneficial to women because it would push them outside their comfort zone and challenge them to see clothes differently. One of the things I teach my clients is how to take one item and wear it multiple ways. It’s a great teaching tool to show you that you don’t have to have a closet full of clothes, just the right ones. Mixing and matching creates longevity and wear-ability of clothing…taking office wear from day right into dinner at night!”>>

TODAYMAGAZINE.CA 71

W

While fashion is “what’s in the shops right now…runway trends, pictures in magazines,” Nalinie suggests crafting a style instead of purchasing continuously changing items as more effective in the long run, as it helps affirm and solidify our identities: “For me, I’ve always been fascinated with fabrics, textures, patterns and how it all works together. For as long as I can remember everything fashion I was obsessed with…Like clockwork, every week I watched Fashion Television to see upcoming trends for the season, what designer was creating the next big thing. It is just a part of who I am and always will be. It was only logical for me to want to be part of this ever growing industry and to pass on the knowledge to clients, so I became a stylist. Over the years, I’ve found style is something that has been modified and customized on an individual level to suit each person’s own personality and body. Clients come to me because it’s more about education and letting the client realize who they truly are.”

For the month of September, I decided to take on the 30 Day Style Challenge, with the promise to renew myself: September 1st, I woke up with an excitement. I had a new zest for life, which I never assumed I would find through the prospect of altering my clothing. Inside the trenches of my closet, I dug and dug finding pieces I hadn’t worn in years. I pulled clothes I don’t recall ever having seen, let alone purchased, and immediately started matching them to my existing set in rotation; pairing a paisley top with jeans, a trench coat over tights, and never again will I underestimate the importance of a staple necklace. Within the first week, I received compliments from co-workers. By the third, variations of “I love how you put that together” and “can you teach me your style?” were phrases I heard regularly. I was on cloud nine. Then came day 22. I had been out shopping and spotted a particularly nice animal print shirt worn by one of the salesgirls. Without flinching, I bought it and threw it on. Instead of feeling stylish, I felt shabby and didn’t know why. Nalinie, however, was spot on: “Most often women are too busy looking at the number instead of the shape and fit. Every designer cuts differently, so instead of looking at the size, focus on the fit and shape the garment gives you. Once you’re able to let go it will open up an whole new way of thinking.” Though the shirt in question was in my size, it was completely wrong for my body shape. An ‘aha!’ moment ensued.

Ironically, this was exactly the sort of outfit I would have worn prior to the challenge without thinking twice. Now that I had started dressing with intention and being mindful about what I wore, I found that not only did I feel my confidence improve, but my mood did as well. I’m happy to say that the poorly fit shirt is now long gone - and my shabby style with it! TM

IF YOU PLAN ON EMBARKING ON THE 30 DAY STYLE CHALLENGE, HERE ARE A FEW OF NALINIE’S TIPS:

SCARVES ARE A GREAT ACCESSORY; ALWAYS STASH ONE IN YOUR BAG….WHAT A FANTASTIC WAY TO DRESS UP A PAIR OF JEANS AND TEE.

DON‘T SKIMP OUT ON YOUR UNDERGARMENTS! GO TO A SPECIALTY SHOP AND GET FITTED, IT WILL BE THE BEST THING YOU DO FOR YOURSELF AND THAT SHEATH DRESS YOU PLAN ON WEARING!

IF YOU HAVE A CLOSET FULL OF NEUTRALS, ENERGIZE WITH BOLD HUED SHOES AND BAGS. YOU DON’T HAVE TO BE AFRAID OF COLOUR!

OWN SOMETHING IN LEOPARD. IT’S RACY, ALWAYS GORGEOUS AND A GREAT STAPLE. IT’S A GREAT WAY TO ADD THE WOW FACTOR WITHOUT IT BEING TOO OVER THE TOP.

EMBRACE THE SHAPE OF YOUR BODY, ONCE YOU KNOW THE RIGHT SILHOUETTE THAT SUITS YOUR BODY YOU WILL BE ABLE TO FILTER OUT ALL THE ILL FITTING ITEMS AND SHOPPING WILL BE DONE WITH EASE!

INVEST IN A QUALITY OUTER WEAR. IT MAKES AN INCREDIBLE STATEMENT. LOOK AT DETAILS, SUCH AS SEAMS THAT WILL CREATE THAT SHAPE. FIT IS EVERYTHING! TODAYMAGAZINE.CA 73

The Ultimate Whitewater and Historical River Tour

“Niagara’s Most Awesome Experience” Climate-controlled comfort, safe and dry ... unless you want to get wet; we can do that too!

Ask about our FREE shuttle

We are just 15 minutes north of Niagara Falls, NY Minutes from international Niagara River bridges Book at niagarajet.com or call 855-NJA-TOURS (652-8687) 555 Water Street, Youngstown, NY 14174

www.grabjab.com

TODAYMAGAZINE.CA 75

here . SEE . do

BrighterTHAN EVER: WINTER FESTIVAL OF LIGHTS

BY GABRIELLE TIEMAN

N

iagara will once again sparkle under millions of lights as the Ontario Power Generation Winter Festival of Lights returns for its milestone 32nd year, transforming the city’s tourist district into a winter wonderland up until January 12.

Globally recognized as North America’s premiere illumination festival, this annual winter event boasts five kilometers of dazzling illuminations.

But this will not be a typical year for the world-renowned festival. Shifting its focus towards increasing engagement, the festival has turned its eyes to the future by adding new high-tech 3D illuminations, animated glasses that convert lights into 3D objects, interactive shows, Sylma displays and light projections by Shear Display all choreographed to music.

“We really want to work on bringing us back to lights, but continuing to be a world renowned festival,” said Tina Myers, program director for the festival. “We realized we have become tired and old over the years – we are 32, it’s like we hit that midlife crisis. So we are completely starting over and making everything really animated and fun, beautiful and charming.”

Dufferin Island’s previous light displays will all be retired and recycled this year, with a new focus on music choreographed DMX projection lighting which will wall wash the bridges and trees. Along with the projection lighting will be Sylma light displays scattered throughout the park; including a shimmering animated fountain, a 3D cascading water display and five to 11 foot 3D illuminated animals that will also change colour to the music.

“In the past, we have always had two dimensional lighting displays,” said Myers. “It kind of carried a wildlife perspective and it was beautiful, but it had been the same lights for many years. This year we took all of those lights, they’re going into storage, and this time when you go through Dufferin Island everything will be choreographed to music.”

The music will be broadcasted throughout the park for those who choose to walk the route as well as available over the radio for any choosing to drive the festival. >>

TODAYMAGAZINE.CA 77

WE WANT TO MAKE THE VISITOR ENGAGED. WE WANT THEM TO REALLY TAKE CONTROL OVER THE DISPLAYS. WE ARE LOOKING BIG AND IT’S ONLY GOING TO GET BETTER.

- Tina Myers “We have some people who come in their PJs and hot chocolate and they drive through,” said Myers. “But we do encourage people to get out of their cars and embrace the winter – we are Canadians. But whichever way you do it, we just want to make sure that they are doing the entire parkway and having fun.”

Along the Niagara Parkway, Queen Victoria Park will take your eyes upwards to a 60 foot tree being placed in front of Queen Victoria Restaurant covered in thousands of twinkling lights. This tree will be the focal point and torch of the event’s opening ceremony.

“We are going to fl ip the switch and the tree will become illuminated,” said Myers.

“It’s going to be really exciting.”

Zero Gravity Circus will also be joining the festival for the opening ceremony as well as performing daredevil acts and circus style acrobatics every Friday to Sunday at the bottom of Clifton Hill, in front of Queen Victoria Restaurant and on Dufferin Island near the Sylma displays.

“This is entirely new and exciting,” said Myers. “All of their costumes are going to be LED illuminated or black lit and there is going to be a fi nale with fi re artists.

We really want to engage the visitor.”

Working towards their plans for the future, the festival has partnered with Paramount in order to incorporate fan favourite movie characters into the festival’s interactive shows and performances. For the 2014/2025 season, this means bringing the hit Teenage Mutant Ninja Turtles to Niagara for a special fireworks performance, 2D light displays and exclusive movie screenings of the film before its DVD release.

“We will be bringing the Teenage Mutant Ninja Turtles to the top of Clifton Hill,” said Myers. “There will be four 2D displays perfect for photos with your favourite characters.

As well, we will be turning the fireworks green for a special tribute to the film and handing out poncho slickers that look like turtles. There is going to be a sea of green all there to see the fireworks.”

Volunteers will also be handing out a custom form of the animated glasses so that kids will be able to see turtles in the sky as the fi reworks are set off.

“On top of working on any kind of strings of light, [the animated glasses] also work on the fi reworks,” said Myers. “We are going to encourage people to go down into specific lighting areas so they can see different winter characters in the fi reworks.”

Though the festival is free, donations are gladly accepted – with an annual generation of over $100 thousand dollars – all of which help to maintain the event, grow and evolve new initiatives.

The Winter Festival of Lights generates $25 million in economic impact for the region and hosts approximately 1.5 million visitors annually with a large percentage of attendance drawn from outside the Niagara Region. Following an economic impact study, the festival is said to support the equivalent of 452 full-year jobs, helping to grow Niagara’s economy.

With their five year plan to fully animate the festival, the 2014/2015 season is a huge leap into the right direction.

“We want to make the visitor engaged,” said Myers. “We want them to really take control over the displays. We are looking big and it’s only going to get better.” TM For more information on the festival visit wfol.com

Alistair Harlond PhotograPhy

Weddings • Families Fashion • CommerCial alistairharlond.com

Featured On: • Good Morning America • The Huffington Post • The Tonight Show • Funny Or Die

URR VISI T YOOU R VIV OSUR ASHORREECKINGFOR PAR PRE PA OR TESTIMONY www.NightmaresFearFactory.com

YOUR

ENTOURAGE AWAITS niagara

289.668.5786 | entouragelimo.ca | bobbyd@entouragelimo.ca

Niagara Helicopters Flightseeing Tours

For the thrill of a lifetime!

Explore Niagara from above

Niagara Helicopters 3731 Victoria Avenue Niagara Falls, ON

905-357-5672 www.niagarahelicopters.com

presents

fallsview casino conc e rt

To purchase tickets call 1-877-833-3110 or online at www.ticketmaster.ca. Must be 19 years of age or older to enter the casino or to purchase tickets to attend performances at Fallsview Casino Resort.

Know your limit, play within it! www.knowyourlimit.ca

l i s t i ng s

THE BEACH BOYS January 15-17

GET UP CLOSE & PERSONAL WITH THE BIGGEST HEADLINERS FOR JANUARY AND FEBRUARY

Celebrate an evening of West Coast “Good Vibrations” as the legendary Beach Boys bring their unmistakable pop sound to Fallsview with hits such as “Kokomo”, “California Dreamin’”, “Surfin’ U.S.A”, “Wouldn’t It Be Nice”, “Help Me, Rhonda”, “Don’t Worry Baby”, “I Get Around” and “Fun, Fun, Fun”.

January 15 .............................. 8:30 PM January 16 & 17 ........................... 9 PM Tickets start at $35

HERMAN’S HERMITS SMOKEY ROBINSON STARRING PETER NOONE January 8 & 9 January 2 & 3 Selling over 50 million albums, Herman’s Hermits starring Peter Noone garnered international success with their iconic pop-rock singles including “I’m Henry the VIII, I Am”, “I’m into Something Good”, “Mrs. Brown You’ve Got a Lovely Daughter” and “There’s a Kind of Hush (All Over the World)”.

27 Top 40 hits and the producer of countless #1 singles, Smokey Robinson has set the standard for romantic Motown soul.

Experience the multi-talented Smokey Robinson perform his industry changing singles such as “Tears Of A Clown”, “Going To A Go-Go”, “You’ve Really Got A Hold On Me”, “Being With You” and “I Second That Emotion”.

January 2 .................................... 9 PM January 3 ....................... 3 PM & 9 PM

January 8 ................................ 8:30 PM January 9 ..................................... 9 PM

Tickets Start at $25

Tickets start at $40

JOHN LEGEND

SOGNO ITALIANO

January 5 & 6

January 10 & 11 Embark on an adventure through the regions of Italy with Sogno Italiano, hosted by international sensation Fabrizio Frizzi along with renowned musicians Riccardo Fogli, Paolo Vallesi and Manuella Villa, accompanied by special guests Bell’Aria.

Topping over 50 charts with his platinum studded singles, four-time Grammy Award winning R&B singer, songwriter and esteemed pianist John Legend performs his biggest hits such as “All Of Me”, “You & I (Nobody In The World)”, “Tonight (Best You Ever Had)”, “Green Light”, “Ordinary People”, “Used To Love U” and “Save Room”.

January 10 .................................. 9 PM January 11 ..................................... 7 PM

January 5 & 6 ........................ 8:30 PM

Tickets start at $80

Tickets start at $90

MYSTIC INDIA: THE WORLD TOUR January 23-28 Experience an unbelievable journey through the Indian landscape, with sixty-five opulent dancers, over one-thousand fascinating costumes, stunning visual effects and elaborate set designs; Mystic India is a vibrant mustsee Bollywood performance!

January 23 .................................. 9 PM January 24 .......................3 PM & 9 PM January 25 .......................3 PM & 7 PM January 26 ................................... 3 PM January 27 & 28 ........ 3 PM & 8:30 PM Tickets start at $25

RICK SPRINGFIELD January 29-31 Grammy award-winning musician, actor and New York Times bestselling author Rick Springfield takes the stage at Fallsview Casino Resort to perform such hits as: “Don’t Talk to Strangers”, “An Affair of the Heart”, “I’ve Done Everything for You”, “Love Somebody”, “Human Touch” and “Jessie’s Girl”.

January 29 ............................. 8:30 PM January 30 & 31 .......................... 9 PM Tickets start at $30

TODAYMAGAZINE.CA 81

RICKY NELSON REMEMBERED

RITA RUDNER & LOUIE ANDERSON

STARRING MATTHEW AND GUNNAR NELSON

February 19

February 3-7 Multi-platinum recording artists Matthew and Gunnar Nelson, celebrate the musical career of their father’s iconic success with Ricky Nelson Remembered. This captivating performance features Ricky Nelson’s industry changing singles such as “Hello Mary Lou”, “Travelin’ Man”, and “Fools Rush In”.

February 3 .................................... 3 PM February 4 & 5 .......... 3 PM & 8:30 PM February 6 ................................... 9 PM February 7 ...................... 3 PM & 9 PM

For one night only, don’t miss outrageous, hysterical, award-winning stand-up with Rita Rudner and Louie Anderson! Best known as the star on the hit series Life With Louie and former host of Family Feud, Louie Anderson joins acclaimed comedian and actress Rita Rudner at Fallsview.

February 19 ............................ 8:30 PM Tickets start at $40

TONY ORLANDO February 20 & 21

Tickets start at $25

I TENORI February 11-15 With standing ovations in hundreds of theatres worldwide, the vocals of three unique tenors come together as I Tenori, exclusively at Fallsview. Discover the triumphant sound of Luca Vissani, Gianluca Paganelli and Dionigi D’Ostuni joined by singer-songwriter Diana Salvatore as they perform their extraordinary renditions of “My Way”, “Singing In The Rain”, “O Sole Mio”, “Time To Say Goodbye”, “Una Furtiva Lagrima”, “I Will Always Love You” and “The Prayer”.

February 11 ..............................8:30 PM February 12 ............... 3 PM & 8:30 PM February 13 .................................. 9 PM February 14 .................... 3 PM & 9 PM February 15 ..................... 3 PM & 7 PM Tickets start at $35

LADY ANTEBELLUM February 16 & 17

From multiple #1 hits and millions of record sales to starring on popular sitcoms, legendary Tony Orlando performs some of his biggest singles such as “Tie A Yellow Ribbon ‘Round The Ole Oak Tree”, “Candida”, “Knock Three Times”, “Say, Has Anybody Seen My Sweet Gypsy Rose” and “He Don’t Love You (Like I Love You)”.

February 20 ................................ 9 PM February 21 ..................... 3 PM & 9 PM Tickets start at $30

AIR SUPPLY February 26-28 With several platinum singles and multi-million record sales, Air Supply’s compelling live shows have solidified a worldwide fan base. Soft-rock duo Russell Hitchcock and Graham Russell perform their 80’s hits such as “Lost In Love”, “All Out Of Love”, “Every Woman In The World”, “Even The Nights Are Better” and “Making Love Out Of Nothing At All”.

February 26 ........................... 8:30 PM February 27 & 28 ........................9 PM

With the recent release of their fifth studio album, 747, Grammy Award winning Tickets start at $35 country group Lady Antebellum bring their triple-stacked harmonies to Fallsview.

Experience the trio’s big, blockbuster sound with hits such as “Just A Kiss”, “We Owned The Night”, “American Honey”, “I Run To You”, “Need You Now”, “Downtown” and “Bartender”.

February 16 & 17 .................... 8:30 PM Ticket start at $95

TODAYMAGAZINE.CA 83