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Contributors
ANDREW HIND Andrew is a freelance writer specializing in travel, history and lifestyle. He has a passion for new adventure and experiences, and also 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. You should follow him @discoveriesAM
SHERMAN ZAVITZ
JILL THAM 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
A retired teacher, Sherman Zavitz has had a fascination with the history of Niagara Falls for many years. Past president of The Lundy’s Lane Historical Society and has served on the boards of The Canadian Canal Society, The Friends of Fort George and the Niagara Falls Museums. He has been recognized for his historical expertise by being appointed official historian for both the City of Niagara Falls, Ontario, and The Niagara Parks Commission.
GABRIELLE TIEMAN 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 favourite time of year is scarf season and she has easily watched the movie Armageddon 200 times. You should follow her @gabrielletieman
LYNN OGRYZLO 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 OZKUR 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.
TODAYMAGAZINE.CA 5
elcome to our beautiful region of the world, and welcome to the winter edition of Marriott Magazine. My favourite thing to do when I visit a new city, is to hit the ground running. Explore everything! Down alleyways, around corners, up stairs…if it looks intriguing, I’m investigating it. And even though I live in Niagara, I’m still finding new places to explore. There’s always something new opening up, or somewhere old that I’ve only just heard of. If your idea of fun is the same as mine, check out some unique Niagara experiences (page 11) and (page 62). Another of my favourite things to do when I’m travelling is to learn about the history of a place. I’m not talking boring fact and figures, but real anecdotes about the people who have lived, loved and died in a place. Check out the story (page 35), for the true story of some daring rescues that happened in Niagara Falls, it’s sure to give you a whole new perception of the thundering waters. Winter is a pretty beautiful time of the year here, and sure, it’s cold, but don’t let that stop you from experiencing all that Niagara has to offer. Enjoy your vacation, and have a great winter season!
TODAYMAGAZINE.CA 7
ONTENT
PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco GENERAL MANAGER Candace LeBlanc ADVERTISING SALES MANAGER Alexandra Mills BUSINESS DEVELOPMENT MANAGER David Mace EDITOR Megan Pasche CREATIVE DIRECTOR Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald, Rachel Bertrand, Christina Picton, Jenn Blais IT/WEB DEVELOPER Justin Soungie MARKETING & SOCIAL MEDIA COORDINATOR Kaila Henderson CONTRIBUTING WRITERS Andrew Hind, Lynn Ogryzlo, Lauren Charley, Angela Aiello TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
facebook.com/RevPublishingInc @revpublishing www.revpublishing.com 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.
FOOD & DRINK 10
A BOUQUET OF EXPERIENCES
17
BAKING WITH THE MESSY BAKER
Exploring Niagara’s most diverse wineries. Lynn Ogryzlo spends an afternoon in the kitchen with Charmian Christie.
ABOUT TOWN 21
EXPLORING NIAGARA
24
WINTER BLOOMS
32
REACH FOR THE SKY
Wintertime touring with Magnificent Tours. Niagara’s Floral Showhouse Niagara’s newest attraction, opening Spring 2016.
LIFESTYLE & CULTURE 35
TRAGEDY AND TRIUMPH
38
BECOME UNDONE
43
BUFFALO SABRES
47
THE MAGIC OF THE LITTLE BLACK DRESS
Tales of life and death on the Niagara. Low ponies, messy buns and brick red lips; this winter, the beauty trend is less fuss and deconstructed. From this superfan’s point of view, the team is heading in the right direction.
A historic look back at what has become a staple in every woman’s closet.
HERE. SEE. DO 52 57 60 62
SIP, SAVOUR, SAMPLE Niagara’s Icewine Festival.
FROM PRODUCT TO EXPERIENCE
Exploring Niagara’s Rich Retail Landscape.
BRIGHTER THAN EVER
Celebrating the Winter Festival of Lights.
IN THE NAME OF LOVE
Romantic Getaways with Marriott Hotels.
D I SCOV ER N I AG A R A’ S OF U N I Q U E W I N E R Y EXPERIENCES BY GABRIELLE TIEMAN
There is nothing quite like a day spent out in the vineyard. Whether it is an afternoon enjoying vintages at the tasting bar or a sunny day biking through the grapes, wineries offer a plethora of experiences and insight into Niagara’s favourite beverage. But if you have overdone the traditional how-it-is-made wine tours and are looking to experience a fresh side to the popular Niagara Region attractions, look no further than the unique experiences offered by these national winery treasures. >>
FOOD & DRINK TODAYMAGAZINE.CA 11
SOUTHBROOK WINERY’S BIODYNAMIC VINEYARD Green enthusiasts and wine lovers alike will find their home at the contemporary Southbrook Winery. The winery has set out to prove that green initiatives can work in an Ontario vineyard; harnessing both organic and biodynamic viticulture to build great wines that are a true reflection of Niagara soil, water and ecosystems. Today, Southbrook’s 150 acre property is considered 100 per cent organic. From the sheep that graze amongst the grapes to the grapes themselves, the winery has proven that the principles of organic agriculture – using natural inputs, less water, less energy and no chemicals or genetic modification – can produce an incredible biodiversity of agriculture and improve the overall health of their natural property. But it’s not only Southbrook’s acreage that is green; their winery and hospitality pavilion became the first winery building to receive the Gold level of LEED (Leadership in Energy and Environmental Design) from the Canada Green Building Council. Their floor-to-ceiling double-glazed windows provide natural light and control temperature transfer, indoor water usage is controlled with automatic and low-flow fixtures and native wetland plants have been added to help break down pollution from storm water draining off the parking lots – and these are only a few to be named. Southbrook offers a number of tours that help groups truly appreciate the lengths they have undergone to minimalize their carbon footprint. Their “What’s the Buzz” tour has guests walk the property and learn about organic and biodynamic Viticulture and Viniculture; Earthly Infused Food Pairings have guests enjoy a wine and tapas style food pairing and see first-hand how different Biodynamic ingredients find their way onto the plate. southbrook.com
PELLER ESTATES 10 BELOW ICEWINE LOUNGE The coolest winery tour available in Niagara, Peller Estates new 10Below Icewine Lounge has created an enhanced tour experience next to none for groups tasting Peller’s famed ice wines. As the lounge name dictates, Peller did not simply chill the room to a brisk -10 C; the 300 square-foot lounge set to the ideal harvesting temperature for the majority of Canadian Icewines contains over 30,000 pounds of ice. The ice has been used to create many of the room’s structural components and visual design including social media hashtags, stories about ice wine and how it was all made. Guests are supplied with gloves and parkas before being treated to samplings of three of Peller’s Icewines – Vidal Blanc, Riesling and Cabernet Franc – in the ice chilled room. Though as with all ice, the room is bound to melt, Peller’s team says they will use this one year life span to give the lounge a fresh new look annually. The lounge is quickly becoming the most popular component of Peller’s Complete Greatest Winery Tour package, allowing international guests visiting during Niagara’s warmer months to experience the winter harvest season. The Greatest Winery Tour leaves every 30 minutes between 11 a.m. – 7 p.m. and costs $15 dollars. The room can accommodate up to 20 people but tours are currently limited to 15 people at a time. peller.com
THE GOOD EARTH FOOD AND WINE COMPANY’S COOKING SCHOOL One of Niagara’s original farm to table influenced kitchens, The Good Earth Food and Wine Company uses only the freshest ingredients in everything they make; utilizing primarily homegrown ingredients. Helping feed Niagara since 1998, Good Earth Food and Wine Company has made it their mission to insure Niagara embraces their local bounty once they have left the company’s dining room and returned to their own kitchen; Offering interactive demonstrative cooking classes for both locals and tourists looking to sharpen up their knife skills and add to their recipe books. Chefs focus on an ever evolving array of culinary genres, recipes and menu styles – from traditional Korean bibimbap to gourmet meals made from every day garden bounty. No two classes are the same and all offer an interesting new take on homegrown food for chefs returning for more than one class. Classes are held either in the indoors or outside in the al fresco kitchen surrounded by orchards and cooks are able to take their finished product home with them post class to enjoy and brag over. Culinary classes evolve with the seasons and award-winning guest chefs are known for paying a visit to the Good Earth kitchen. Classes have included three course cooking demos on Korean Seoul Food Weekend – a celebration of Korean food and Niagara bounty – with acclaimed chef and author Sang Kim; Bite Size Brilliance classes arrive just in time for the holiday season, focused on the perfect finger food for your next cocktail party. Each culinary class varies in size, price and length so make sure to visit their website when choosing a class to attend. goodearthfoodandwine.com.
CAVE SPRING’S OLDEST FUNCTIONING WINE CELLARS Dating back to 1871, Cave Spring’s historic winery casts an old school perspective on today’s modern wine industry – boasting the oldest functioning wine cellars in all of Ontario and representing some of Niagara's oldest viniferous plantings — including Chardonnay and Riesling. Though the winery was founded in 1986 by the Pennachetti family and winemaker Angelo Pavan in the historic former Jordan Winery, the cellars date back much further into wine making history. Nestled on the terrace of the Niagara Escarpment along the Beamsville Bench, Cave Spring’s has become renowned for not only their wines, but for their appreciation of the Niagara Region and the history ingrained in their property – their bottles labeled with 'Estate Bottled’ designation contain 100 per cent fruit grown at Cave Spring Vineyard. Cave Spring offers a number of tours and tastings for groups looking to experience the winery at length. Designed to be both fun and informative, the tours focus on a number of topics, from food pairings to cool climate wine making. Daily drop in tours are available during the summer months as well as by appointment cellar tour and tasting packages that are ideal for groups. cavespring.ca >>
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JACKSON-TRIGGS BARREL CELLAR & MODERN ARCHITECTURE At the world renowned Jackson-Triggs winery, great wines and food are not the only delights served to guests. Known for being one of Canada’s most architecturally stunning wineries, Jackson-Triggs unique perspective on modern day architecture is the perfect juxtaposition against the natural beauty of Niagara’s vineyard based landscape. Jackson-Triggs’ Essential Tour and Tasting experience is the answer for individuals looking to consume every aspect of the vineyard and winery in a single day. Guests are given an all-encompassing tour of the vineyards, state-of-the-art production facility, impressive outdoor amphitheatre and traditional underground Barrel Cellar. Discover the story of their wines and the inspiration behind their architectural concepts and design – all while being educated on their wine making process and creative methods. The Barrel Cellar, a particularly impressive portion of the tour, is one of the more traditional aspects of Jackson-Triggs. The private underground wine cellar is the perfect backdrop for wine tastings, food pairing events and is available for private rental ideal for dinner parties and intimate gatherings. jacksontriggswinery.com TM
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THE
MESSY
BAKER …is not so messy after all WRITTEN BY LYNN OGRYZLO | PHOTOS BY JON OGRYZLO
Mason jars filled with baking supplies line the shelves. She pulls one filled with white powder laced with long slivers of black and shakes vigorously, spins off the top and dives in with as much glee as a banker fanning through a stack of thousand dollar bills. “It’s my vanilla sugar, it just tastes better,” says Charmian Christie, author of my favourite baking book, The Messy Baker. Charmian lives in a beautiful, 100-year old farmhouse in Guelph. Her kitchen is filled with yellow-pine cupboards, flooded with soft light from the multi-paned windows and infused with a sense of peace from giant trees shading the
kitchen from glaring sunlight. It’s a kitchen that would inspire anyone to bake and here I am, invited to spend a day baking with the Messy Baker in her century-old, inspiring kitchen. If I were to write a cookbook about baking, I’d like to think I could write one as good as this. The recipes are simple enough to keep you relaxed in the kitchen with flavour combinations so creative they make your mouth water, seductive photographs that stir you into action and it’s crammed with so much of Charmian’s personality that it makes you feel like she’s with you baking in your kitchen. >>
TODAYMAGAZINE.CA 17
Charmian pours some vanilla sugar over a twisted knot of dough; it’s her homemade pastry. She begins to roll it out. The chilled dough layered with cold, hard butter flattens easily beneath her rolling pin. It’s easy to see who’s in command. “I thought I’d make Palmiers,” she says as she feels the top of the sheet of pastry every so often, gauging the thickness like a medium studying her crystal ball. Like any other skill, “you have to practice to get good at it.” She’s making Vanilla-Scented Palmiers from her cookbook, the little ears of flaky, sweet pastry. She continues to sprinkle handfuls of vanilla sugar over the dough and roll. She shakes her foot as some of it falls to the floor. She laughs, talking about some of her baking disasters then shrugs her shoulders and says, “life is not perfect, baking is not perfect but they’re both pretty good.” When the pastry is ready, she pours more sugar over the top, running her hands over, ever so lightly to make sure it’s coated evenly. She flips the dough over and does it again until the raw dough is covered in coarse vanilla-scented sugar. Like any good baker, she’s anxious for the flavours that will materialize when the pastry and sugar bake together and she can’t wait, “I love the caramel flavour from all the baked sugar.” She trims the edges to carve a perfect rectangle shape on her large pastry board. “It’s my lucky pastry board, it was my aunt Hilda’s and now it’s mine.” She folds the pastry into a long log shape, wraps it in plastic wrap and spins around to put it in the refrigerator. It needs to chill again. The little trimmed bits go into a sandwich bag, “these are the bakers treats,” she says with glee. The Messy Baker cookbook is filled with both sweet and savoury baking, it’s for people who cook and would like to bake if only someone made it easy enough or fearless enough. “I tried to remove as many barriers to baking as possible.” Inside the book are recipes for Chili
Cheese Twists and Blueberry-Lime Muffins, Smoky Mushroom Crepes and Boozy Chocolate Torte. “It’s important to make food yourself, (that way) you control what’s in it.” She begins to clear away all the sugar and wipes down the board. Out of the refrigerator comes another knot of dough that she flattens with ease. She’s now making a leek and mushroom tart. “You can buy the puff pastry dough if you want, just make sure it’s an ‘all butter’ puff pastry. It cooks up with the best flavour,” she advises. Back to the board, Charmian is rolling the dough into another rectangular shape. She trims it to perfection, maneuvers the soft dough onto her rolling pin and maneuvers it to the centre of a parchment paper lined baking sheet. She scores the edge, about an inch all the way around. “This edge will puff up creating sides to the tart.” She pops it into the refrigerator to chill and she turns her attention to the stove. In a large skillet she melts a huge knob of butter and microplanes a garlic clove. The garlic pulp dissolves into the frothing butter and fills the air with the seductive aromas of butter and garlic. Now we’re getting hungry. As it bubbles away, in go the leeks and mushrooms and they cook until they’re both soft and firm. She seasons them with thyme, stirs one last time and tosses them into a large strainer that hovers inside an even larger bowl. She’s draining the mushrooms and leeks, “so they don’t turn the dough soggy.”
“
LIFE IS NOT PERFECT, BAKING IS NOT PERFECT BUT THEY’RE BOTH pretty good.”
“If you want to switch the vegetables up for others that you like better, go ahead,” Charmian talks while she wipes down the counters, “the toppings are up to your imagination, it’s the dough that you don’t want to mess with.” Charmian doesn’t remember when she first fell in love with baking, she thinks perhaps she was born with a wooden spoon in her mouth except for Charmian, the spoon was covered with cookie dough; “chocolate chip,” she declares. Some of her earliest memories were of her mom making cookies and giving her the wooden spoon to lick clean. Sadly her mom was such a good baker that the bowl was almost completely cleaned out by the time Charmian had finished the spoon and set her sights on the bowl. When she was old enough, Charmian would come home from school and bake up a batch of cookies almost every day. “I love chewy cookies, the kind that have a chewy bite. I think that’s why I love cookie dough so much,” she says, “food is memories and my fondest are of my mom and I in the kitchen baking.” The tart shell comes out of the refrigerator. She begins to top the dough with heaping spoonfuls of the mushroom and leek mixture, careful not to place any over the score line. “Think of it as colouring inside the lines,” she laughs. Lastly she grates a thick coating of Gruyere cheese over the tart before popping it back into the oven. Now comes the best part of baking: the eating. We dig into the tart and the warm cheese strings as a piece is pulled away. I sink my teeth into it and the rich savoury flavours of the earthy cheese, meaty mushrooms, sweet leeks and crisp buttery dough fill my olfactory senses with divine satisfaction. I sip on my warm mint tea and set my sights on the vanilla-scented palmiers. They’re little, the perfect size for a sweet treat. The caramelized sugar has cooled and it crunches beneath my teeth as the fine, layered pastry crumbles into buttery shards. As I chew I get that big caramelly, sweet taste that creams across my tongue and works so seductively well with the buttery, flaky dough. This is simple food, good food, food to live by. As I bask in the aromas and daylight that is Charmian’s kitchen, it appears pretty neat and tidy, certainly very clean for the amount of activity that just went on. For the messy baker I imagined a face covered in streaks of flour, open jars and canisters of baking ingredients littering every counter and smears of food from the various stages of cooking across every counter, stovetop and cupboard door. But rather than being a messy baker, Charmian is really giving everyone who has ever hesitated to bake, permission to ‘get messy in the kitchen’. TM
TODAYMAGAZINE.CA 19
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Explore Niagara WITH MAGNIFICENT TOURS
BY PAIGE TURNER What better way to discover a new city than by having someone who knows the area show you around? There’s no hassle of trying to find your way, just a nice, leisurely tour, with someone else doing all the work. Tours depart directly from the Marriott lobby, so all you need to do is show up on time. Magnificent Tours offers numerous tours throughout the Niagara Region, all in the comfort of a climate controlled bus or limo, depending on which tour you choose. You’ll visit Niagara’s best attractions, wineries and more. The next page outlines all the tours they offer and some highlights of what exactly you’ll see. >>
TODAYMAGAZINE.CA 21
NIAGARA FALLS WINTER SCENIC TOUR Pricing (all + HST and in Canadian dollars) Adult: $115 | Child: $58 | Kids under 5: FREE Duration of Tour: 4 hours According to their website, this tour shows you, “the sights and sounds of Niagara with our fully narrated Niagara Falls Winter Scenic Tour. See the sights and feel the roar of Niagara Falls, and experience the majesty and power. This tour includes stop at: Journey Behind the Falls, Butterfly Conservatory, The Skylon Tower and Souvenir City. Passes are included for: Niagara’s Fury, Niagara Falls IMAX Daredevil Museum, WEGO Pass, and a return Skylon Tower pass. The bus also drives past many Niagara Falls sites including: Goat Island, Rainbow Bridge, Water Control Dam, Toronto Power Plant, Dufferin Islands, the Whirlpool Rapids, Niagara Helicopters, and several more sites.
NIAGARA’S BEST TOUR Pricing (all + HST and in Canadian dollars) Adult: $130 | Child (5 to 12): $75 | Kids under 5: FREE Duration of tour: 3 hours Their website says, “This tour includes the top attractions in Niagara Falls: Journey Behind the Falls, the Skylon Tower and Hornblower Cruises (this attraction is only open seasonally). This tour is perfect if you only have a few hours to spare and want to visit the top attractions in Niagara Falls.”
NIAGARA WINE TOUR Pricing (all + HST and in Canadian dollars) Adult: $79 | Child (5 to 12): $25 | Children under 5: FREE Duration of tour: 4 hours According to their website, this tour lets you “experience the beauty of Niagara’s world famous wine country through our Niagara Wine Tour. Visit award-winning Niagara wineries for tours and tastings. Educate yourself on the best wines with a look into the wine making process.” This tour operates daily, and visits Inniskillin Wines, Reif Estate Winery, Jackson Triggs Winery and Trius Winery at Hillebrand.
SPECIAL EVENT TOURS Magnificient Tours offers special tours during the following events: Niagara Icewine Festival, and Days of Wine and Chocolate. The Niagara Icewine Festival tour, which takes place during weekends in January, will see guests visiting numerous Icewine producing wineries, while also enjoying food pairings along the way. During the Days of Wine and Chocolate Tour, which takes place weekends during February, sees guests being shuttled to various Niagara wineries where they will enjoying delicious pairings of wine and chocolate inspired dishes.
CUSTOM TOURS Magnificent Tours also offers corporate and custom group tours, including fully guided tours for large or small groups that you can customize depending on your interests. This can incorporate scenic areas, wineries, breweries and restaurants: you can craft your perfect Niagara day! For more information on Magnificent Tours and everything they offer, please visit magnificentniagarafallstours.com
tour
highlights
JOURNEY BEHIND THE FALLS
Get up close and personal with the mighty falls! You’ll take an elevator down 150 feet to tunnels that wind under the falls. In addition to being able to see the falls through the small openings in the rock, there is also an upper and lower observation deck to take in the view from.
NIAGARA’S FURY Located in the Table Rock Centre, this attraction lets you witness the history of Niagara Falls in an interactive way, in the safety of a 4D multi-sensory theatre spectacle.
SKYLON TOWER This is the 775 foot tall iconic building in the Niagara Falls skyline, and it is one of the best places to view the falls from.
WHITE WATER WALK This pathway takes you along one of the longest stretches of white water in the world. You start with an elevator ride down 70 metres to the bottom of the gorge, you will talk through a 73 metre long tunnel and emerge at the observation deck/boardwalk.
SOUVENIR CITY If you are looking for the perfect Niagara Falls souvenir, you need not travel any farther then this. This 15,000 square foot shop is one of the largest gift shops in Niagara Falls, and offers a huge selection including: bags, bobble heads, mugs, key chains, ornaments and so much more.
DAREDEVIL MUSEUM This cool museum takes a look at all the people who have attempted to conquer Niagara Falls. Some of the actual contraptions that daredevils used are on display, including the barrel of Annie Edson Taylor, who was the first recorded daredevil to go over the falls. TM
Blooms WINTER AT NIAGARA FLORAL SHOWHOUSE BY ANDREW HIND
In the summer, the Niagara Floral Showhouse is surrounded by extensive rose gardens, a stunning water feature embellished by water lilies, and a fragrance garden where plants are identified in Braille for people who are visually impaired. It’s a stunning display of floral brilliance. But just because summer gives way to winter, frost chills the air and a blanket of snow covers the ground doesn’t mean the Floral Showhouse is any less vibrant. The colours just move inside for a series of spectacular floral shows that fill the gap until the blissful warmth of summer returns. For over 60 years visitors have come to this lush oasis, a spot of serenity just a short walk from Niagara Falls. Collections of orchids, succulents and other tropical plant species are on display throughout the year, while tropical birds flitter to-and-fro amongst the greenery, chirping merrily as you admire the exotic cultivars.>>
TODAYMAGAZINE.CA 25
“There’s always something new in bloom to keep things fresh and interesting,” explains Joan Cornelius, Manager of the Niagara Parks Floral Showhouse. “We have a series of eight showcases over the year timed to change with the seasons, but our winter and spring events are some of our most popular. They represent a dose of cheer while the rest of Niagara Parks’ extensive gardens are covered in snow.” The first of the winter and spring events is the chrysanthemum showcase, running from October through November. “It’s one of our strongest shows but it comes at a time of year that’s quieter in Niagara Falls so it’s perhaps not as well-known as the others, which is a shame because it’s spectacular,” says Cornelius. The mums on display aren’t the hardy mums one sees in garden centres in the autumn. Instead, they are delightfully bright perennial mums, providing one last welcome dose of summer before the skies turn grey for the winter. There are brilliant pinks, lavenders and whites in one display, and in the other—an homage to autumn— yellows, bronze and shades of oranges. The showy mums are a combination of cascading varieties in baskets (trimmed to grow down instead of their natural direction, up towards the light), bush varieties standing as much as 3-feet tall, and stately exhibition mums, single stems topped by a lone bloom measuring as much as 8” in diameter. With the exception of the Christmas tree itself, perhaps no plant is more representative of the yuletide season than the poinsettia. A native of Mexico that can grow as much as three metres tall in the wild, it became attached to the holiday through the legend of an impoverished young girl walking to church on Christmas Eve, ashamed she had nothing but weeds to give baby Jesus. Moved by the child’s piety, Jesus miraculously transformed the weeds into beautiful blooms, known forever after as Flores de Noche Buena, or ‘Flowers of the Holy Night’. The legend and the flower were brought back to the United States in the 19th century by Joel Poinsett, American ambassador to Mexico. Soon, the poinsettia became as much a part of the North America holiday season as it has traditionally been in Mexico.
THERE’S ALWAYS SOMETHING NEW IN BLOOM TO KEEP THINGS FRESH & INTERESTING
It should come as no surprise, then, that the poinsettia forms the backbone of the Niagara Floral Showhouse’s Christmas showcase. There are as many as 1,000 poinsettias emblazoning the greenhouses in festive colours—the traditional reds and whites of course, but also purples and pinks and other, more exotic shades. In addition to unusual colours, there are also unusual varieties on display, such as double-red and curly bloomed, as well as spectacular exhibition poinsettias with a single bloom atop a long stem. Mixed among the poinsettias are other holiday flowers like cyclamen, narcissus, paperwhites, and Christmas cactus. “The highlight of the display is a massive Christmas tree made up of 150 poinsettias. It’s towering and full of Christmas cheer,” says Cornelius. “We’re also excited to be adding something new this year. We acquired the collection of Cullen Gardens Miniature Village and we will be adding some of these buildings, lit-up and in little scenes, to the displays for Christmas.” The Christmas Showcase is my favourite. You’ll undoubtedly find yourself cheerily humming a Bing Crosby song before long, and will leave with those familiar warm embers—the kind that only come around once a year—in your stomach. Take time out from wrapping and decorating to experience this holiday tradition. >>
JUST THE FACTS: NIAGARA FLORAL SHOWHOUSE ADMISSION: $5.00 plus tax (13+years) $3.75 plus tax (children) Seasons passes are available so you can enjoy the changing displays all year long HOURS: 9:30 to 5 most days (last ticket sold 30 minutes before closing) LOCATION: 7145 Niagara Parkway, Niagara Falls PHONE: 905-353-1721 WEB: niagaraparks.com/niagara-falls-attractions/floral-showhouse.html
Spring comes early at Niagara Floral Showhouse, thanks to garden party that is the Spring Show. The stars of the show are forced mixed bulbs that have come to represent spring—tulips and daffodils—as well as forced spring-blooming shrubs, such as rhododendrons bursting with big-pedaled flowers. “It’s a kaleidoscope of colours, essentially a mixed garden look that builds anticipation for the coming spring. It’s also ever-changing because bulbs are short-lived and require replacement all the time. From week to week the show is changed and re-imagined a bit,” notes Cornelius, explaining that the show runs through April with a brief interruption for the Easter Show. Just as poinsettias have come to symbolize Christmas and form the foundation of the Christmas Show, so too has Lilium longiflorum become synonymous with Easter and serves as the core of Niagara Floral Showhouse’s Easter Showcase. Better known as the Easter lily, Lilium longiflorum has long been associated with the spring holiday. According to legend, after Jesus’ death and resurrection, some of these beautiful flowers were suddenly found growing in the Garden of Gethsemane, where Jesus went to pray the night before his crucifixion. It’s said that these flowers took seed where drops of Jesus’ sweat fell to the ground as he prayed, and suddenly sprouted when Jesus was resurrected. As a result, the flower adorns churches at Easter. Easter lilies also add serene beauty to the Niagara Greenhouses from Palm Sunday for three weeks through to Easter weekend. “It’s a beautiful display, with Easter lilies forming a giant cross in honour of the holiday,” explains Cornelius. “This used to be our most popular event, but times have changed and in the 30-years that I’ve been here I’ve see attendance drop a bit. People are busy this time of year and in general less religious, but it’s a shame because this really is a special tradition.” Rounding out the spring season is the May Hydrangea showcase. As one would expect, the display is dominated by dozens of rhododendrons bursting in whites, pinks and blues and the heady aroma of this shrub in full-bloom. Somewhat unconventional are the hydrangeas in massive hanging baskets measuring 5-feet across, on which the tropical birds roost and sing merrily. Adding vertical interest are masses of forced delphiniums and foxglove. “This is my favourite show. It just screams spring—soon, the gardens of Niagara Parks will be in full bloom—and is so unique,” she enthuses. Another spring attraction at Niagara Floral Showhouse is the pending bloom of Titan Arum, a giant among plants. A native of the equatorial rainforests of Sumatra, Titan Arum is the largest flower in the world: the corm (essentially a tuber from which it grows) can weigh as much as 100kg (225 pounds), and the behemoth flower produced can reach up to 3 metres (10 feet) in height. The flower has to be large to produce enough scent to attract nighttime pollinators. Those expecting the pleasing aroma of a rose or lilac will be disappointed, however; Titan Arum smells like rotting flesh to attract pollinating flies and carrion beetles. Unlike most flowers that bloom annually, Titan Arum can take years upon years to bloom, and then only for a single day or so. Niagara Floral Showhouse has several of these showstoppers, and can boast of hosting the first and second blooms when two bloomed in April 2012. Two others are expected to bloom sometime in the spring of 2016 (progress and expected bloom dates will be updated on the Floral Showhouse blog). “It’s probably the most exciting botanical event in the world,” says Cornelius simply, “there’s nothing else like it.” Even as the weather outside is grey and dreary, wind chilling you to the bone and frost hanging off of every breath, Niagara Floral Showhouse remains bursting with vibrancy. Like an oasis of colour in a desert of snow and cold, it’s a welcome reprieve from the long winter months and through its ever-changing showcases offers a window into spectacular botanical worlds. The greenhouse casts an enchanting spell, compelling you to visit each month to see what’s blooming. TM
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REACH FOR THE
WILDPLAY NIAGARA FALLS BY GABRIELLE TIEMAN
Two high-adrenaline attractions are being added to Niagara’s diverse portfolio of eco-adventure tours this Spring. The world class Zip Line experience and Aerial Adventure Courses will captivate both the young and young at heart when visiting Niagara’s entertainment district. Brought to life by WildPlay Niagara Falls in partnership with the Niagara Parks Commission, both aerial attractions promise a hybrid adventure and educational experience for groups wishing to explore and learn about the Niagara Parks in a hands-on fashion. Both human-powered eco-attractions will feature guided historical tours and an education on the surrounding eco-systems along with a new and thrilling visual perspective of Niagara Falls. >>
L
ight on intensity but overflowing with excitement, Wildplay’s Mist Rider Zip Line to the Falls is fun for guests of all ages who wish to glide through never before seen perspectives and breathtaking views of the Canadian and American Falls, the Niagara Whirlpool, Gorge and Niagara Parkway all in one fell swoop. This sky-high attraction guarantees an experience that will have visitors appreciating the power of Niagara’s waters unlike ever before. The four side-by-side high-speed zip lines will descend from the base of Clifton Hill at the Niagara Parks Commission’s Grand View Marketplace into the Niagara Gorge below at the decommissioned Ontario Power Generating Plant – looking up to the Horseshoe Falls above. Zip liners will be able to travel down one at a time or race their family and friends to the bottom. “[The Zip Line] is another way to experience and appreciate Niagara Falls,” said Lindsay DiCosimo, Marketing Manager for WildPlay Niagara. “The zip line is right front and centre to Niagara Falls; you can’t get this view from anywhere else in Niagara. It is completely new and a fully guided adventure. If you want to get up close and personal, there is no other way in the city for you to do this.” Individuals who don’t wish to participate in the zip line can enjoy the sights and watch their friends and family take-off from the viewing area at the top by the launch platform. The first of its kind in Niagara, Wildplay’s Whirlpool Aerial Adventure Course is scheduled to open on the north side of the Whirlpool at Thompson Point along the picturesque Niagara Parkway. This recreational activity is said to improve physical skills and strengthen mental courage, all while providing awe-inspiring vistas of the Niagara gorge. “It is going to feature a little bit of everything; wobbly bridges, mini zip lines, rope swings, cargo nets,” said DiCosimo. “The obstacles that are hanging from the trees will increase in difficulty as you go through the course. So everyone starts off at the same level and as you go through things get a little more challenging. You’re facing your fears and overcoming your self-perceived inhibitions as you build your confidence as you get through the course.” Open to all ages, the fully guided nature-based course is self-paced and will feature three separate courses that will range in level of intensity, difficulty and height. The Family, Classic and Extreme courses will take approximately two hours to complete and take participants upwards to 60 feet into the air. The Family Course, targeted towards children ages 5-12 years-old, will be lower to the ground and feature smaller scale course obstacles, creating a perfect attraction for birthday parties, after school groups and field trips.
“It is easily manageable for the younger demographic,” said DiCosimo. “For parents that maybe don’t want to do the full course themselves, this kid’s course is specifically designed for them.” But the aerial course is not only attracting young audiences. DiCosimo says this unique attraction is ideal for families, couples and all groups in-between because it strengthens and builds trust while encouraging team work and mutual support – all while getting everyone outside and working up a sweat in the fresh air. “You’re in a group setting, you are doing challenges that you might not think you can overcome but with group encouragement and by working together you can figure out the best way to approach the different challenges,” said DiCosimo. “…by getting outside and completing a course like this people can shine in a different light,” said DiCosimo. “You can play off of different people’s strengths and bond as a group.” Guides are also in place every step of the way to lend support and encouragement to anyone who is struggling and wishes to bypass an obstacle. They will also provide historical anecdotes as you enjoy the attractions, with a focus on the surrounding landmarks including: the formation of the Niagara Falls, the previously active power generators, wildlife and plant life in the area and the early explorers who settled in and helped develop the region. The grounds surrounding the aerial course will continue to remain open to the public and feature picnic tables and lots of greenery to enjoy even when you do not feel like participating in the course. “The aerial course will help get people to explore the parkway a little bit more and get out of that downtown core area,” said DiCosimo. “It will keep them in the area a little longer than a quick trip into Niagara Falls will.” Aerial course prices will range between 40-50 dollars per course with additional add-ons of 10 dollars available for extended courses. Waivers are required by all participants and are available electronically online or by email and fax. The zip line will run approximately 60 dollars per person. Prices for both attractions are still under consideration, but DiCosimo said both will be kept family friendly and reasonably priced while remaining comparable to similar adventure courses in the area. Group packages are in the works and will be available for those who wish to visit with a large group or bundle both Wildplay’s Mist Rider Zip Line and Whirlpool Aerial Adventure Course together. Discounts will also be available through Niagara Parks’ Adventure Passes. Tickets will be available to purchase in advance online and on location depending on availability. TM TODAYMAGAZINE.CA 33
Life and Death on the Niagara
BY SHERMAN ZAVITZ
IT WAS AUGUST 6TH, 1918. The news sped through Niagara Falls like a flash fire. Two men, the story went, were marooned on a scow that was grounded on some rocks in the Niagara River, not far from the brink of the Canadian Horseshoe Falls. Both skeptics and believers raced to the scene. The story, which was all too true, had begun around 3 o’clock that afternoon while crews from the Great Lakes Dredge and Dock Company were deepening the Niagara Falls Power Company’s intake canal on the American side of the river, about 1.6 kilometres (a mile) above the Falls. Large scows, towed by tugs, were being used to take the excavated material out into the river where it was dumped.
Suddenly one of the tugs struck a sandbar with such force that the tow line snapped, allowing the scow the tug had been pulling to quickly drift into mid- stream and head toward the Horseshoe Falls. On board the scow were Gustav Lofberg, 51, and 53-year-old James Harris. Lofberg was a bachelor while Harris was married and the father of five. Despite the almost paralyzing fear that must have gripped the two men, they had the presence of mind to open the bottom dumping doors, flooding the scow’s compartments. This slowed its progress until it grounded on some rocks opposite the Toronto Powerhouse, a hydro-electric generating plant on the Canadian side. >>
TODAYMAGAZINE.CA 35
lifestyle & CULTURE
&
TRAGEDY TRIUMPH:
BEGINNING IN THE 1880S, THE ICE BRIDGE BECAME A POPULAR PLAYGROUND. LOCAL BUSINESSMEN EVEN SET UP CONCESSION SHANTIES OUT ON THE ICE WHERE ONE COULD BUY DRINKS (INCLUDING WHISKY), HOT DOGS, SOUVENIRS, AND GET A TINTYPE PICTURE TAKEN.
W
hile for the time being at least, Lof berg and Harris were not about to go over the Falls, now they were marooned in the heart of the torturous and deadly Upper Rapids about 255 metres (850 feet) from the Canadian shore and approximately 792 metres (half a mile) from the brink of the cataract. Word of the stranded men quickly spread throughout the area and great crowds soon gathered along both banks of the Niagara River. Several employees from the Toronto Powerhouse had witnessed the accident and called the Niagara Falls, Ontario, Fire Department. Chief Al Newman and his men rushed to the scene, bringing with them a small lifesaving gun. It was carried to the roof of the generating plant and discharged. As the Niagara Falls Review noted, “The rope whirled toward the watching men on the scow. It spun out an estimated 300 feet and fell into the river.” A second attempt brought the same result. The rope was just too short to reach the scow. The U.S. Coast Guard at Youngstown, New York, was contacted and arrived shortly after with their larger lifeline cannon. This was more successful. When the line was shot from the roof of the powerhouse, it easily reached the scow, prompting a mighty cheer from the large number of spectators. Harris and Lof berg immediately tied this light rope to a crude windless they had labourously constructed. The Coast Guard team, under the command of Captain A. Nelson, then tied a heavier rope to the lifeline as well as a block and tackle holding a double guy line. While dozens of men on the powerhouse roof held the lines taut, the stranded men began to turn their windlass. It was a difficult and slow job. “In the early evening,” the Review reported, “after hours of torturing progress with the windlass, Lof berg and Harris reached their hands into the water to grasp the heavy rope.” As darkness fell, powerful search lights were set up on the shore and on the powerhouse roof, eerily illuminating the scene. About 9:30, a breeches buoy (a canvas sling suspended from a pulley) was put in place on the heavy rope. Working the guy lines, the crew on the powerhouse roof began to slowly move the breeches buoy out to Lof berg and Harris. It looked as though the two men would soon be safely back on land. But it was not to be. Partway out, the breeches buoy suddenly stopped, sending a groan of despair rippling through the crowd. It was soon determined that the line had fouled. For two hours attempts were made to correct the problem by pulling back and forth on the guy lines, all to no avail. While it would not advance, fortunately the breeches buoy could be brought back to the powerhouse. It was now around midnight and Captain Nelson decided to temporarily suspend the rescue operation to allow him time to come up with a solution
to the breeches buoy problem. This information was conveyed to the stranded men by means of a large sign illuminated by one of the lights. Lof berg and Harris rested fitfully, wondering if at any moment the violent water racing past their scow would dislodge it and send them to their doom. Back on shore, William “Red” Hill Sr. introduced himself to Nelson and told him that he would be willing to go out to try and correct the problem on the lines. Hill, from Niagara Falls, Ontario, was Niagara’s most knowledgeable riverman and a recognized hero who had recently returned home after having been wounded and gassed in France while serving in the First World War. Hill was told the line was presumed safe, although it had not been tested under a weight. He replied that he was willing to take the risk. Shortly after three o’clock in the morning, Hill went out in the breeches buoy. With the beam from the searchlight following him, he reached the trouble spot and untangled the lines. Problems continued, however, and at 5:30 Hill had to make a second trip out on the lines. Finally all difficulties were overcome and the breeches buoy reached the marooned men. Harris was first off the scow, reaching the powerhouse roof at 8:50 a.m. after being slowly pulled to safety across the turbulent water. Lof berg arrived about an hour later. With each arrival a great cheer went up from the crowd. A doctor examined both men but, although weak from hunger and fatigue, they were remarkably fit considering their 19-hour ordeal. Harris later told reporters that he was going to tie himself to a tree well inland so, as he put it, “I’ll know I’m safe.” The following morning, after a solid night’s sleep, the two men were back at work. A salvage operation to recover the scow was not considered feasible and so, although some deterioration has taken place, the scow still clings to its rocky perch. Dramatic events at Niagara Falls were nothing new. In fact, it is very likely that some of those who witnessed Harris’s and Lof berg’s deliverance from death recalled another rescue attempt just six years earlier in which William “Red” Hill Sr. had also played a major role. SUNDAY, FEBRUARY 4, 1912, was a clear, windy and very cold day in Niagara Falls. Nevertheless, hundreds of people both residents and tourists were on hand that morning to view the gorgeous winter scenery around the Falls and to take a walk on the ice bridge. One of Niagara’s most spectacular wintertime creations, the ice bridge is much like a huge, thick suspended glacier stretching across the Niagara River Gorge directly below the Falls. Beginning in the 1880s, the ice bridge became a popular playground. Local businessmen even set up concession shanties out on the
ice where one could buy drinks (including whisky), hot dogs, souvenirs, and get a tintype picture taken. Among the visitors to Niagara Falls on that fateful Sunday were Eldridge and Clara Stanton of Toronto. The 36-yearold Eldridge acted as secretary-treasurer for his brother’s printing firm. After leaving their Niagara Falls, New York, hotel around mid-morning, Eldridge and Clara, 28, took an elevator into the gorge and began exploring the hills and valleys of the ice bridge, which was estimated to be around 300 meters (1,000 feet) long and 18 meters (6o feet) thick. As noon approached, the crowd began to thin as people headed indoors to get warm and have some lunch. Only the Stantons and a handful of other visitors were left on the ice. Included in this small group were Ignatius Roth and Burrell Hecock. Natives of Cleveland, both were 17 years old and had been lifelong friends. Also still on the ice was William “Red” Hill. Suddenly, a few minutes before noon, a loud ominous crack like the lash of a huge whip was heard. Seconds later the ice bridge began to break up and move downstream. Hill yelled a warning and ran for the Canadian shore. Most of the others also reacted quickly and made it safely to either the Canadian or American side. However, the Stantons, Roth and Hecock, standing on a huge moving ice floe in mid-river, hesitated, not sure which way to go. The two youths then made a dash for the Canadian shore. The Stantons went in the opposite direction, only to find their escape cut off by a wide channel. Hill, at great peril to his own safety, rushed back onto the moving ice and yelled at the couple to head for the Canadian side. With the riverman helping them, the Stantons made it to within 15 meters (50 feet) of the riverbank when they suddenly encountered another slush-filled channel. Paralyzed with fear, Clara and Eldridge would not go on even though Hill told them the gap could be crossed. Instead, they turned back, with Hecock and Roth following. With extreme danger at his very feet, Hill had no choice but to leave them and scramble ashore. By now, the large floe carrying the marooned quartet was passing under the Upper Steel Arch Bridge, which was located close to where the Rainbow Bridge currently stands. Officials at the bridge phoned the police and fire departments which raced to the scene. Roth and Hecock ran on ahead of the Stantons who were now exhausted from the exertion and tension. Clara soon collapsed, telling her husband that she
couldn’t go on. Not able to get her up, Eldridge shouted to the two youths for help. Hecock responded, leaving Roth and going back to help get Clara on her feet. Roth kept moving and managed to get a little closer to the Canadian shore. “Red” Hill, who was running along the riverbank, felt there was a chance Roth could be saved and began to shout instructions to him. The young man jumped over openings when and where he was told and struggled over the hummocks of ice. When he was close enough, Hill threw him a rope and pulled him ashore slightly over 1.6 kilometers (a mile) below the Horseshoe Falls. Roth had cheated death. Meanwhile, the ice floe carrying the three remaining helpless victims was racing down the river and would soon be in the grip of the Whirlpool Rapids, one of the most violent stretches of white water in the world. Their last chance at rescue would be the ropes that had been lowered by the police and firemen from the Cantilever Bridge and the adjacent Whirlpool Rapids Bridge. Just before reaching the bridges, the large floe broke into two sections, leaving the Stantons on one piece and Hecock on the other. It was Hecock who reached one of the ropes first. He grabbed it and grimly hung on. As the men on the bridge began to haul him up, the young man tried to help himself by climbing handover-hand. Frozen fingers and exhaustion conspired against him. As he began to lose his grip, he tried to get his legs around the rope. When this failed he made a desperate but futile attempt to hang on with his teeth. With the rope now spinning like a top from the wind, Hecock’s head fell back, he let go and plunged into the river. He was seen for a few seconds and then vanished forever. Moments later the Stanton’s floe reached the Cantilever Bridge. Eldridge seized a rope and tried to tie it around Clara’s waist. The ice was moving too fast, however, and he had to let go of the rope before he had time to tie a knot. The same thing happened with the rope hanging from the Whirlpool Rapids Bridge. There was no hope now. An eyewitness reporter described the final moments of the drama: “He raised the woman to her feet, kissed her and clasped her in his arms. The woman then sank to her knees. The man knelt beside her; his arms clasped close about her. So they went to their death. The ice held intact until it struck the great wave. There it was shattered; there the gallant man and the woman at his side disappeared from view.” Their bodies were never found. TM
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THE BEAUTY TREND THIS WINTER? LESS AND MESS. DECONSTRUCTED HAIR AND MAKEUP ARE AS EDGY AS THEY ARE FEMININE. Messy ballerina top knots, dark smudgy eyeliners, flushed cheeks and pony tails with masculine leather bands are all the rage. But the key to mastering these looks all lies in striking the perfect combination; creating a look that is classic but edgy, sleek but messy, girlish but hard. You won’t be running to Sephora for a new palette or curling wand – these styles require minimal effort, minimal tools and can easily transition you from work to play with little to no effort required. >> BY GABRIELLE TIEMAN
Glossy Bed Head: No matter the season, relaxed waves seem to be here to stay. But this season, remove the beach and add a touch of gloss to the look. The Trick: Let your hair do its thing! Air dry, relax with a diffuser, sleep on it while damp – anything to master that messy, straight but wavy, I just rolled out of bed hair. Touch it up with a light finishing product to add shine but leave it as natural as possible. This is a great style for winter hair that gets shoved under a toque and is left a touch on the greasy side. Colour Combinations: Bronde, Copper, Latte and the Return of Highlights The Trick: Changing colours shouldn’t be left just for the trees each season! This winter, colour hybrids are taking centre stage. Add dimension to your hair with a full head of highlights in varying shades to your natural colour. Blend light blonde with creamy brunette tones for a buttery version of what is becoming best known as Bronde. Prefer to stay on the blonde side? Ask for a Latte shade. Hosting red undertones? Copper may be your perfect combination. Take any of these shades to your salon for a winter overhaul on your hair.
HAIR
Return of the Low Pony: This season’s pony tail is sleek and low– with very little muss or fuss. The Trick: The classic pony tail gets a modern makeover with leather accents replacing the cheerleaders favourite neon coloured band. Rake back your hair and secure with a clear elastic at the base of your neck then choose your accessory – whether it be a frayed matte band, rope style or adorned with metallic, leather will give your pony tail that touch of edge to make it pop.
Chic Top Knot Meets Messy Sock Bun: Look effortlessly refined and edgy by adding a little volume to the overdone ballerina sock bun. The Trick: The key is to strive for the opposite of perfection – simple right? Straighten the top layer of your hair and slick the front part of your hair back. Twist your hair into a top knot and secure with an elastic while leaving the wispy pieces, even a bit of the tail end, free to do their thing. Add volume by pulling your hair forward out of the elastic towards your forehead slightly and mist with hairspray. This is a great style if you are prone to static and fly-aways. >> TODAYMAGAZINE.CA TODAYMAGAZINE.CA 39 39
MAKE UP
Brick Red Lips: Goodbye matte nudes of spring, hello deep brick red lip shades for winter. We love the diversity of shades this season – burgundy, brick and merlot; go darker and lighter depending on your mood. The Trick: Keep it matte during the day and add a little gloss to take your look into the night. This is a great trend for anyone whose skin goes a little lackluster during the winter – the colour will pop against your complexion! Smudgy Dark Eyes: Black eyeliner has returned in all of its smudgy, dark, thick lined glory. The Trick: Play with the look and make it your own! If you prefer a cat eye, wing your eyeliner at the ends. If you like a little drama, go a little heavier on your lower lids. Feeling adventurous? Try a fully lined eye during the day or a sparsely filled polka dot rim – the world is your black lined oyster. Dewy Cheeks: Generally reserved for spring but making an early arrival this winter, peach and rose blushes are replacing powder contouring and your new perfect tool for balancing out strong lips and tough eyes. The Trick: Work off of the glow the cold winter air leaves on your face – notice where your cheeks natural rose and mimic the look with fresh, glossy cream blushes.
TIPS FOR DEALING WITH COLD WEATHER INDUCED
DRY SKIN & HAIR Ease dry skin from head to toe with these simple at home tips and tricks;
Dry, Itchy, Flaking Scalp: Whether you are battling dandruff or too much hat time has you scratching away, sooth your dry scalp by investing in a shampoo and conditioner that specializes in hydration. On one of the days where you skip the shampoo, try an at home hair mask. Masks with honey, olive oil and avocado bases [or a combination of all three] can help add nutrients and added moisture back into your scalp and hair follicles. Cracked, Bleeding Skin: Has cold air left your hands looking years beyond their age? Though a hot shower may be all you want after a day in the snow, the extreme temperature change can wreak havoc on your skin. Invest in a non-greasy hand cream that can stay with you day and night without leaving a residual film and lather it on as much as possible. Another great at home remedy can be found in your fridge: milk! Add a few cups of any percentage of milk to a bath, soak your cracked hands in a bowl of milk, or even milk based creams are a great way to decrease irritation. And always remember a good pair of gloves when you venture out into the cold! TM
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A
lthough the last few years have been spent in last place for their division, the light is finally visible at the end of the tunnel for Buffalo Sabres fans. With new talent and a bright looking future, fans are gearing up for an exhilarating season. This young team is dazzling fans and bringing back some much-awaited excitement to The First Niagara Center in Western New York. Marriott Magazine interviewed Canadian, John Duffy, who has been a diehard Sabres fan for many years attending over twenty-five games per season and whose radio is permanently set to Buffalo Sports. Duffy shares his thoughts on the upcoming season, the new team, and the joy he has taking his two sons to NHL games. >>
SABRES
BUFFALO HEADING IN THE RIGHT DIRECTION BY J IL L TH A M
TODAYMAGAZINE.CA 43
There is no pressure on these guys. Nobody expects them to make the playoffs. If they do then good for them. It’s good to play the underdog role. – John Duffy
MARRIOTT MAGAZINE: How and when did you become a sabres fan?
Did you vote for the sabres new goal song?
JOHN DUFFY: “I’ve been a Sabres fan for 32 years. It began when my dad brought me to my very first game between the Montreal Canadians and the Buffalo Sabres. I was a Montreal fan and Buffalo won the game, I was 8 years old and impressionable, so after that I was a buffalo fan.”
“Of course I voted, but my song didn’t win. When I heard “Let Me Clear My Throat” after Eichel scored the first goal of the season the song sounded good.” What are your predictions for the 2015/16 season?
In your opinion, who is the most talented player in Sabres history? “Gilbert Perreault was the first ever draft choice for the Sabres when they formed the team in 1970. Perreault went on to be inducted into the Hockey Hall of Fame. I did see him play, but I was young and I don’t remember a lot. In my history, I would say Pat Lafontaine is the best Sabres player to date.” What changes have you seen since Terry Pegula purchased the team in 2011? “The changes are unbelievable. Terry Pegula has brought a certain spark and swagger to Buffalo that is indescribable. When Pegula said his goal was to win and bring a Stanley Cup to Buffalo and not to make money it sent chills down my spine. I will never forget it.” What did you think of the 2015 draft? “The night of the draft, I was at the Tragically Hip concert in Buffalo and all the Sabres fans were at the bar watching the draft on television hoping we would get Connor McDavid. That night we were disappointed, but seeing Jack Eichel play in the opening game I think he is going to be a great player and a future Hall of Famer. He is just as good as McDavid.” How do you think the team will come together both on and off the ice? “I truly believe General Manager, Tim Murray, is one of the best judges of character and talent. He’s brought in the right people. There will be no problems coming together as a team or in the locker room.” Describe the feeling in the arena when Jack Eichel scored his first goal. “It was the loudest that building has been since 2007 when the Sabres made the playoffs. Eichel scored in his first NHL game which is amazing. He took the monkey off his back.”
“I think it would be a bold statement to say they will make the playoffs, although Calgary did it last year. They are that talented offensively and they could make it, but it would depend on goaltending. The way I look at it. There is no pressure on these guys. Nobody expects them to make the playoffs. If they do then good for them. It’s good to play the underdog role.” Which games will be the most exciting this year? “For me personally, I always enjoy going to the original six games such as Montreal or Toronto. If you can stay competitive with those teams you are doing a good thing. For me it is enjoyable to take my two sons to the games with me as my father did when I was their age.” What would you like non-Sabres fans to know about the team? “People that live on the other side of the United States would not know that we are the most passionate players and fans in the country. The way I envision it, other NHL players can walk through the streets and no one knows who they are. No player in Buffalo can go to the corner store and not get mobbed by fans that want autographs. Everyone knows who they are.” How are fans like yourself feeling about the upcoming year? “Our rebuilding started three years ago. Now we look up - we don’t look down anymore. Last year was tough to go to games because we didn’t want to lose, but we didn’t want to win in order to get draft picks. As a season ticket holder, it was hard to go. How do I explain to a seven and five year old that I don’t want my team to win? Now we want to win every game. We are a young team with depth and talent. It is a completely different team than last year and I am excited for the future. It’s nice to go to the arena and know you have a possibility of winning.” TM
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The magic of the little BY MARIANA BOCKAROVA
BLACK DRESS
In the opening scene of Breakfast at Tiffany's, with the overlay of an instrumental hum of “Moon River� playing softly, we are introduced to a grey Manhattan, likely just past the break of dawn. The busy streets still silenced from the night before, a lone yellow taxicab pulls up in front of an imposing building, like all those on Fifth Avenue. Out comes a woman, a very particular one. There she is, Audrey Hepburn, in an astonishing black dress. As she peers into the Tiffany & Co. window, she takes a bite of her donut, a sip of her coffee, and the rest is history: Here is born the Little Black Dress. >>
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The history and the meanings of the little black dress - a term so popular it seems to have entered and never left the cultural lexicon - has been shaped and evolved time and time again. A black dress, as one might appropriately surmise, was first used for mourning - a meaning it still holds today. According to Sonia A. Bedikian, in the late eighteenth century, across England and France, for upper society, a set of complex rules was created for mourners. It was expected that mourners who had lost a loved one take part in a physical ritualization of sorts, through displaying their grief by wearing heavy black clothing and black crepe veils, caps and bonnets. In order to display their grief, widowers often wore the ensemble for up to four years after a death, and any removal prior to the fouryear mark was seen as incredibly disrespectful. According to Bedikian, "formal mourning culminated during the reign of Queen Victoria. Her prolonged grief over the death of her husband, Prince Albert, had much to do with the practice. During the succeeding Edwardian rule, the fashions began to be more functional and less restrictive, but the dress protocol for men and women, including that for the period of mourning, was still rigidly adhered to."
Photo courtesy of fashiongonerogue.com
This practice of mourning changed, however, with the first of the World Wars, where a devastating amount of women became widowed. Nevertheless, because of the circumstances of the wars, they were still required to work. Wearing heavy attire, particularly a veil, seemed not only impractical but burdensome and dangerous for the otherwise "masculine workplace" which included factory work and transporting coal. Thus marked the end of lavish mourning, and the first disruption of significance for the black dress. Widowers now chose simple dresses that were modest and, of course, black. Jewelry, if worn at all, was kept simple, but certain traditions, though relaxed, still remained: Widows' caps, a black hat with a peak at the front, continued to be worn, while a black veil was fashioned only to frame the face instead of completely cover it, and necklines were often cut in a v-neck, exposing the chest. As Bedikian notes, "during the following decades, gradually the rules were relaxed further and it became acceptable for both sexes to dress in dark colors for up to a year after a death in the family." But how could a colour and a dress that was used for centuries to signify mourning, be changed into a signifier of scandal in merely a few decades? While black still very well may signify death, it might just be those very associations with death that prove the shade so provocative. For instance, black is often the colour associated with evil, and many rituals which are culturally pervasive see evil as often associated with death, or the rising of the dead. Thus, in social spaces where black would be specifically culturally noted as a shade of interest mostly associated with either death or evil and the occult, wearing such a meaningful shade without any of the meaning habitually associated with it, such as a bereaved love one, would suggest that the wearer of that dress is marked. While she may not be evil, she is certainly different, certainly bold, and certainly an individual un-fearing of the scornful eye of society. This is perhaps what gives the little black dress such allure. As noted by Nancy MacDonell Smith in her book, The Classic Ten: The True Story of the Little Black Dress and Nine Other Fashion Favourites, "Black implies you have something to hide, such as a colorful past. It's a provocative color, one few people are indifferent to...Wearing black implies transgression. Anna Karenina wore black to the ball at which Vronsky became smitten with her; her niece, Kitty, herself in love with Vronsky, wore pale pink - and failed utterly to get his attention. When a woman puts on a black dress, the world assumes she's sophisticated, sexual, and knowing."
“ WHEN A WOMAN PUTS ON A black dress, THE WORLD ASSUMES SHE’S SOPHISTICATED, SEXUAL, AND KNOWING.” KNOWING. Fashion designer Coco Chanel can be credited for creating the little black dress for popular wear, beyond the sole scope of mourning: In the mid 1920's, "Chanel's Ford", a short black dress, was published in Vogue. The name of it was so, as the dress was expected to become a uniform of sorts, since the dress was simple, elegant, and available for all women regardless of their social class. In the book Coco Chanel: The Legend and the Life, Justine Picardine notes, “the little black dress was not formally identified as the shape of the future until 1926, when American Vogue published a drawing of a Chanel design... It was an apparently simple yet elegant sheath, in black crêpe de Chine, with long, narrow sleeves, worn with a string of white pearls; and Vogue proved to be correct in the prediction that it would become a uniform…” The great depression, which followed in the 1930s, allowed for the little black dress to continue its popularity. It was simple and
cheap solution to looking elegant yet demure in a time of deep financial worry. At this time, Hollywood made great gains and often used black attire, which helped avoid distorted colouring in films that had started using Technicolor. As such, many actresses took the idea of wearing black outside of only film and are often credited for the popularization of the shade. For instance, actress Joan Bennett was one of the earliest actresses to pose in black, wearing a flapper ensemble that characterized the time period. The following decade, as women returned to the workforce during the time of World War II, black dresses continued to be worn, only now, as businesswear. The end of the Second World War, however, again would mark a shift in the meaning of the black dress. With celebrations of a Nazi defeat, bright colors and whites became incredibly fashionable, and thus the meaning of
black as tied to either death or evil re-emerged. Hollywood used this shift in meaning, interestingly enough, to re-characterize its femme fatales as women in black halter-dresses, contrasted greatly with the wholesome protagonist, usually wearing white. Only in the 1960s, where the brilliant pairing of an actress known for her demure, wholesome, conservative appeal with a daring black Givenchy dress would the re-popularization of the little black dress be catalyzed. Wearing such a shade in one of the most popular films at the time was meaning again shifted in favour for the little black dress as popular and appropriate attire. Since that time, little black dresses have become a staple item, on nearly every runway, regardless of the season. Though they usually adopt the style du jour, our own little black dresses make their way inside our closets, for days in which we wish to, ironically, shine. TM
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Mansion on Delaware Avenue
Royal Treatment Girlfriends get the
Y
ou know it’s going to be a great girlfriend getaway when your weekend starts with an eager-to-please butler jogging out to your car to unload your bags even before you’ve popped the trunk.
“James” (yes, that’s really his name) is one of a half dozen butlers on staff at the elegant 28-room Mansion on Delaware in downtown Buffalo that dates back to 1869. The butlers are happy to drive you around town, pour you a complimentary drink in the drawing room at cocktail hour — even run you a hot bath in your whirlpool tub. Their white glove treatment sets the stage for a couple of days of being spoiled rotten in Buffalo.
BY ANNE BOKMA
in BUFFALO
StAr trEAtMENt At GrOOM SErvicE The pampering continues when we head to Groom Service Beauty & Dry Bar, an upscale beauty bar on the ground floor of the elegantly restored Hotel Lafayette. Here, positive feminine energy abounds, and not just because this grand neoclassical hotel was designed in the early 1900s by Louise Blanchard Bethune, the first American woman who worked as a professional architect. Katie Ambrose, a New York makeup artist to the stars who recently moved back to Buffalo to open the salon, gives her clients the kind of luxurious beauty experiences usually Groom Service Beauty & Dry Bar
reserved for celebrities. My girlfriend Donna and I spend a couple of glorious hours with Katie that begins with a mini meditation session involving crystals and “angelic spray” to help balance our chakras and continues with a facial, “intuitive make-up lesson” and hair styling. A final application of feathery false eyelashes has us coquettishly batting our eyes over our lunch menus when we pop in next door to the Pan-American Grill & Brewery to fortify ourselves for an afternoon of shopping with scallop cakes and sugar beet salad.
EMPOriuMS ON ELMwOOD It’s no secret that Canadians love to power shop Buffalo’s outlet stores, but we opt to bypass the mega malls for some good old fashioned street shopping. We spend a few hours strolling the mile-long Elmwood Avenue, checking out the eclectic range of dozens of retail offerings. We peruse furnishings made by local craftspeople at rÓ, float in the aroma of hundreds of exotic seasonings at the elaborately stocked Penzeys Spices, ooh and ahh over the unique gift selections (dragonfly salad tongs anyone?) at the charming Everything Elmwood, browse best-
sellers at talking Leaves, the city’s oldest bookstore, and try on flowing summer dresses in a range of boutiques, from Anna Grace to Blush and Second chic, an upcycle consignment shop where I pick up a vintage halter dress for a bargain basement $22. When we stop to fuel up on caffeine, even the SPot coffee shop is
Second Chic
a delight with its powder blue Victorian settee and tempting display of red velvet donuts, a local specialty that proves irresistible.
Out ON tHE tOwN Our extended shopping trip means there’s little time for dinner so once again the butlers at the Mansion accommodate us by preparing plates of pizza and fresh fruit before driving us to the opening night of the raucous musical, The Book of Mormon, at Shea’s Performing Arts center. The restored theatre, which features a full season of blockbuster Broadway musicals, boosts eight-foot tall crystal chandeliers and intricately painted ceilings in the lobby, recalling its glory days as an elaborate movie house dating from 1926.
Mansion on Delaware by KC Kratt. Groom Service and Second Chic by Katie Ambrose. Shea’s by Jim Bush. Buffalo Proper by Lisa Lubin.
After the show, we aren’t quite ready to call it a night. Fortunately, another theatregoer recommends a stop at Buffalo Proper, a restaurant and bar that tips its hat to the prohibition era when wealthy Buffalonians found a way to sneak a drink in defiance of the 18th amendment. Here, master barman and cocktail curator Jon Karel regales us with further theatrical Shea’s Performing Arts Center antics, displaying his frenetic energy while concocting fancifully named drinks such as Bare Knuckle Boxer, Snake Charmer and Killer Bee’s. It’s the perfect end to a perfect day. Tomorrow, we have a couple more stops to finish our Buffalo getaway – including an afternoon outing to canalside, a beautiful new waterfront area with free events from pilates classes to classical concerts, and what will prove to be a very memorable five-course prix fixe menu with wine pairings at Martin cooks, the city’s first example of chef’s counter dining where guests look on while the chef prepares his signature dishes in an open kitchen. But right now, as the clock hits midnight, we’re ready to head back to our fluffy beds at the Mansion. We ring our butler who arrives in minutes. As I climb into the backseat I utter words I’ve been looking forward to saying all day: “Home, James.” Buffalo Proper
SAMPLE,
SIP&
SAVOUR: NIAGARA ICEWINE FESTIVAL WRITTEN AND PHOTOGRAPHED BY SANDRA OZKUR
N
iagara Falls draws millions of people throughout the summer who come to enjoy the scenic beauty and majesty of the Falls, but few people realize that one of the best times to visit Niagara Falls is in the winter. As the temperatures plunge, the cascading water freezes and forms unusual ice sculptures, while the rising mist encapsulates the trees and branches in frozen layers of ice that turn the area into a crystal fantasyland. This icy wonder is not limited to just the Falls. There is another ice marvel to celebrate during Niagara’s winter — Icewine, a 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. Because the city of Niagara Falls is located so close to wine country, it is appropriate that Niagara Falls has joined in the celebrations of the annual Niagara Icewine Festival. Held every January, this is a three-week celebration of Ontario food and wine and one more reason to visit Niagara in winter. Niagara boasts over 75 wineries on a small geographical strip of land situated between the two Great Lakes of Ontario and Erie. The microclimate is warm enough to grow premium vinifera grapes in summer and cold enough to produce grapes suited for Icewine in winter. So, when the temperature plummets, there is excitement in the air and a reason to celebrate as the Icewine harvest begins. During the festival, winemakers pop the cork and share the wonders of this glorious wine with their guests. Visitors arrive from all over the world to take part in the many events, which give them the opportunity to sample Icewines from local producers. >> TODAYMAGAZINE.CA 53
here . SEE . do
JANUARY 29th–31st
Immerse yourself in sweet sensations as you sip and sample your way through the best food, wine and Icewine in Niagara. Icewine is so special because it is difficult to produce and requires the co-operation of Mother Nature. In order to make Icewine, the grapes are left hanging on the vines long after the fall harvest is complete, waiting for the freeze to arrive. During that time, the sugars in the berries intensify as the grapes dehydrate on the vine. This maturation process gives the grapes very unique flavours. When the temperature finally drops to minus 8 degrees, the frozen grapes are ready to be picked and pressed. This happens very quickly, while the grapes are still frozen, allowing only the concentrated juice to be collected for the production of Icewine. This extremely sweet grape juice is then fermented and the final result is a delicious dessert wine. You can find Icewine made from several grape varietals: Vidal, Riesling, Cabernet Franc and Cabernet Sauvignon, each one with its own unique flavour profile. White Icewine has aromas of tropical fruits, and red Icewine has intense berry aromas such as raspberry and strawberry. Wine enthusiasts return time and time again to sample each season’s new delights. To appreciate the complexity of this intense wine, it needs to be savoured in small amounts. So, take your time over the course of the festival to fall in love with this cherished wine. During the Icewine Festival which runs January 15-31, participating wineries host their own individual events in conjunction with three weekend festivals held in different communities within the region. The kickoff to this year’s festival begins Friday, January 19th with the Icewine Gala, which is held in the Grand Hall of the Fallsview Casino. This is a glamorous evening where representatives of local wineries fill the hall and offer samples of some of their best red, white, and Icewines. Food stations are scattered throughout the ballroom with a stunning variety of culinary treats to pair with the wines. The next day, the Wineries of Twenty Valley host a fun-loving street festival in Jordan Village. This scenic village is packed with people who gather to cheer on winemakers competing in the annual barrel-rolling contest. The main street is closed to traffic, so pedestrians can enjoy the food, wine and entertainment as they stop to warm their hands at the many bonfires along the way. On the second weekend, the festival moves to Niagara-on-the-Lake, where an Icewine village is set up between the quaint shops that line the main street. Crowds meander through this carnival of winery booths, food vendors, ice sculptures and musicians. Be sure to have your picture taken while sipping Icewine from an ice goblet at Canada’s longest icebar made of real ice. And, if you really like to party, stay to watch the mixologists compete for the Icewine cocktail trophy, after which you will have a chance to taste their imaginative concoctions. This year, the third weekend celebration will be held in Niagara Falls. Just a short walk from the Fallsview hotels, the Scotiabank Convention
Centre will host the wine and culinary celebration in its s t at e of-the-art facility. Im mer se yourself in sweet sensations as you sip and sample your way through the best food, wine and Icewine in Niagara. Top chefs from local restaurants prepare and serve up culinary creations that pair perfectly with the wines being poured. Representatives from a variety of wineries are happy to discuss their wines and educate you about Icewine. Last year the Icewine Festival at Niagara Falls was a resounding success, says coordinator Anthony Annunziata. “People were raving about how much fun they had. Over 7000 people enjoyed the event and we are expecting to double that. This year’s three day event will be even better, with more vendors, a variety of new products, outdoor bonfires, bigger ice sculptures and of course great music!” Every year the Niagara Icewine Festival continues to evolve and now that Niagara Falls has joined the list of venues, it is easier than ever to take part in one of the best winter festivals in Canada. So, there is no need to hibernate during the month of January. It is a great time to get out and celebrate winter by attending the many activities that are sure to warm your heart and take the bite out of winter. For detailed information on Festival schedules, tickets, discovery passes, and hotel packages visit these web sites: niagarawinefestival.com icewinefestivals.com TM
from
PRODUCT EXPERIENCE EXPLORING NIAGARA’S to
RICH RETAIL LANDSCAPE BY GABRIELLE TIEMAN
Niagara houses a diverse collection of shopping districts unlike any typical home town mall. Each offering a unique shopping experience, these one-of-a-kind plazas, shopping centres and heritage streets can simultaneously cater to the frugal shoppers in your group and the ones looking to splurge while away from home. Bring a little bit of Niagara back with you when you leave! OUTLET COLLECTION AT NIAGARA 300 Taylor Road, Niagara-on-the-Lake
Unique Characteristics: Canada’s Largest Open Air Fashion Outlet Canada’s largest open air fashion and lifestyle outlet centre the Outlet Collection at Niagara is a destination within a destination. Offering fashions as breathtaking as the Niagara sites, this unique shopping hot spot is one of the most exciting shopping destinations in the region. “We offer a completely different experience than a traditional mall,” said Carly Rupcic, Tourism Manager at Outlet Collection at Niagara. “The beautiful environment really has set us apart. We have put a large focus on making this a really beautiful atmosphere to not only shop in but visit and spend a day; because when people visit Niagara they don’t want to be cooped up inside. >>
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“We have gorgeous gardens and beautiful spaces where people can come and enjoy a real community like setting which is a lot different from an average mall,” said Rupcic. “We have live music on weekends, special events and celebrations and giveaways. We want our customers to be surprised and delighted while they are here.” Encouraging travelers to shop local, the Outlet Collection has created a shopping haven that hosts a variety of stores unique to the Region that are anything but ordinary. Offering new outlets alongside mall favourites like Lululemon, Bass Pro Shop, Davids Tea, White House Black Market and Chicos to name a few. New in Spring 2016, the Outlet Collection will welcome one of the first Sacs Fifth Avenue OFF 5TH stores in Canada to their block. The Outlet also plays homage to the Niagara wine region they reside in, hosting unique wine retailer Wine Country Vintners and two wine barrel walls created by barrels donated by local wineries.
Shops you must not miss include culinary connoisseurs Cheese Secrets, the timeless Beau Chapeau Hat Shop, Niagara-on-the-Lake Jewellers and Precious Metal Studio and more. All are individually owned and operated by active members of the community who are committed to honing their crafts, understanding their products and contributing individual service and a true interest in their customers. “The owners of these stores are from the community and have ties to the area,” said Thomson. “The people working at the stores and running the businesses have a great knowledge of the region and the attractions offered. They have seen the Shaw shows, they have been to the wineries, and they are happy to lend advice to visitors.”
HERITAGE DISTRICT NIAGARA-ON-THE-LAKE
A unique fresh air shopping experience, Canada One Outlets features over 50 of the finest retailers in the Niagara Region – including a number of Canadian exclusive brands and products. This exclusive variety of stores includes shoe and bag retailer Stance – distributor of Canadian brand Herschel Supply Company, a bag and accessories retailer –as well as timeless designer brand outlets including Roots, Coach and Nine West to name a few. Also new to the outdoor pavilion is Wicker Emporium – a wooden furniture and home décor store. Promoting an easily accessible shopping experience for all, Canada One Outlets has separated itself from competitors by creating an entirely wheel-chair and elderly accessible outdoor shopping centre for all to enjoy. “It is really a mall that is easy to shop,” said Marjorie Ruddy, Marketing Manager at Canada One Brand Name Outlets. “It is outside, it’s not that large; you can park right in front of every store and just run right in. All curbs are rounded. It’s not like you’re parking in front of a mall entrance and then have to navigate. It is very accessible to everyone.” Along with its easy to navigate design, Ruddy says designers focused on creating an airy, outdoor space for allowing shoppers to enjoy the fresh air while partaking in their favourite pastime. “With the wonderful weather that Niagara enjoys, you never want to be stuck inside a stuffy mall,” said Ruddy. “We have something that traditional malls just don’t have: you can enjoy the fresh air as you shop.”
Queen Street & Surrounding Nooks of Niagara-on-the-Lake Unique Characteristics: Heritage Buildings, Hidden Treasures & One-on-One Passionate Service Discover hidden treasures and unexpected delights within the winding shop filled streets of Niagara-on-the-Lake. From everyday musthaves to those once-in-a-lifetime special finds, the walkable heritage district of Niagara-on-the-Lake is sure to offer a shopping experience unlike any other. A central part of the fabric of the Niagara community, Landmark Shops of Niagara-on-the-Lake – a small group of shop owners committed to bettering the community as a unit – have come together to help reinforce the importance of working together in the region. Not only do the Landmark Shops of Niagara-on-the-Lake sell unique Niagara centric products, but offer shoppers a personal and educating shopping experience. “The majority of the shops are individually owned and operated by people with great passion for what they do,” said Janice Thomson, Executive Director at Niagara-on-the-Lake Chamber of Commerce & VCB. “They make shopping a really different experience than you would get from anywhere else.” “That’s what sets us apart; people are passionate about what they are doing and care about giving good service,” said Thomson.
CANADA ONE BRAND NAME OUTLETS 7500 LUNDY’S LANE, NIAGARA FALLS Unique Characteristics: 100% wheelchair accessible & Canadian Brands and Products
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That’s what sets us apart; people are passionate about what they are doing and care about giving good service.
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THE GALLERIA SHOPS AT FALLSVIEW CASINO 6380 Fallsview Boulevard, Niagara Falls Unique Characteristics: Chic boutiques & glass walkways connected to nearby hotels Staying downtown and feeling the urge for some immediate retail therapy? The inviting and vibrant corridors of The Galleria Shops & Dining offer dozens of exclusive boutiques right next door to the world class Fallsview Casino. Filled with the latest styles, accessories, fine arts, unique Niagara gifts and collectibles, the Galleria is the perfect escape for shoppers uninterested in the casino but hoping to stay nearby while their colleagues enjoy the slots. The eclectic assortment of boutiques and specialty shops found within the Galleria’s halls include Canadian designer focused retailer Tango Boutique, specialty jeweler Vivah, innovative skin care retailer Face Shop and international jewelry designer and Pandora carrier Presents. In between can be found Niagara exclusive gift shops and retailers the Pepper Palace, featuring over 1650 hot sauces, condiments, dry seasonings and gifts, Christmas in Niagara, a year-long Christmas themed boutique and the Great Estates of Niagara Wine Store. The Galleria also offers all the services you need including hair stylists and a Currency Exchange Centre for your convenience. Connected by indoor tunnel and walkway to a number of nearby hotels – including the Four Points by Sheraton and Hilton Hotel and Suites – there is no need to battle the elements while getting your shopping fix.
NIAGARA DUTY FREE SHOPS 5726 Falls Ave Niagara Falls Unique Characteristics: The lowest prices of any Duty Free in Canada The Rainbow Bridge border is no longer solely a passing through point on your journey’s map. Travelers are now adding the unique Duty Free to their schedule of must visit shopping outlets while in Niagara Falls. The newly renovated store located on the Canadian side of Niagara Falls not only offers breathtaking views of both the Canadian and American Falls while you shop, but also guarantees the lowest Duty Free prices in Canada; saving shoppers up to 50 per cent on brand name products, alcohol, designer labels imported gifts, attraction tickets and souvenirs. Apart from the huge savings on brand name alcohol, beer and wine, shoppers can even indulge in products exclusive to the Duty Free including: limited edition vintages from Belvedere Vodka, Macallan Whiskey and Highland Park. Make sure to check the Duty Free website for cross border shopping information and regulations. TM
S
ince the day Niagara Falls became a major tourist destination, there have been attempts to try and light it up at night. It was first done in 1860, to celebrate a visit from the Prince of Wales. They were able to succeed in this illumination by using 200 coloured and white calcium, volcanic and torpedo lights, which were placed along the banks of the falls, as well as along the roadways and behind the water of the Horseshoe Falls. The lights were known as “Bengal” lights, and they were the same kind of lights that were used at sea to send signals or give warnings. When they used them on the Falls in combination with rockets, spinning wheels and other fireworks, it was said to be quite a spectacular sight. The Falls were first lit using electricity in 1879, again to celebrate the visit of royal dignitaries. The lights at this time had the illumination power of 32,000 candles, which shines pretty dim when compared to the lights of today. In 1892, the lights were lit with colour for the first time, with the use of gelatin plates, which were placed in front of the bulbs. These days, you don’t need to be of royal descent to experience the spectacle of the Falls lit up…in fact, we’ve kind of advanced in technology in the last 150 years, and these days, we have the Ontario Power Generation Winter Festival of Lights, which has been a wintertime staple in Niagara since 1983, when it was formed through a partnership between Niagara Falls Tourism, The City of Niagara Falls, The Niagara Parks Commission and numerous private businesses. It has continued to grow and evolve every year since it’s inception, and now attracts approximately 1.5 million visitors to Niagara Falls every season. It is a draw not only for visitors to the area, but remains a time honoured tradition for many residents of Niagara to go down to Niagara Falls to see the lights shine. The Festival now includes not only over 120 light displays and three million lights, but also plays host to numerous other activities throughout the three-month event. New this year, the Winter Festival of Lights has launched a new mobile application which will help visitors make the most of their time at the event, giving them information on events, lighting
displays and more. Included in the app are fun photo features that help you enhance the photos you take at the festival! The new app is available for free and can be downloaded at the Play Store. In addition to the lights, also taking place this year are fireworks, happening every Friday night at 9pm, running until January 31, and which visitors will be able to view from a number of locations. During the week of Christmas (the 21st to the 26th), there are fireworks every evening at 9pm. In addition to the fireworks, the waterfall itself will be lit up, and guests can enjoy such lighting displays as the world’s largest Canadian-American flag, the illuminated Skylon Tower, the beautiful Zimmerman Fountain and the Religions of the World display. The Spirit of Niagara Sound and Lights Show presented by Fallsview Casino Resort and Tourism Partnership of Niagara, runs until January 31st and allows you to watch the thrilling journey of Niagara experienced through music, lighting and image projections. The show includes impressive state-of-the-art technology, which depicts Niagara’s arts, culture and entertainment. This 15-minute show takes place nightly at The Oakes Hotel. From December 19th until December 30th, the Winter Festival of Lights will host a laser light show on the Victoria Centre of downtown Niagara Falls. These shows are free for the public, with each evening showing two 15-minute laser light shows (one at 6:30 and one at 8:30). In addition to the free shows, attendees can have fun with an interactive laser booth where they can write messages or draw pictures onto a nearby building with laser-lights. When visiting the Falls during the winter season be sure not to miss out on the Winter Festival of Lights. It’s a great family activity, and you can enjoy it even without a car. Grab a hot chocolate, bundle up, and walk along the Parkway and check out the displays. If you have a car, consult the included map, and plan out a driving route that incorporates all the different areas. However you decide to enjoy it, the Winter Festival of Lights is sure to amaze and delight you. TM
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IN THE NAME OF
Love:
ROMANTIC GETAWAYS WITH BY JILL THAM
MARRIOTT HOTELS
Walk into any one of the Marriott resorts and spas in Niagara Falls and it is easy to see why they are consistently on top of their game in food, wine, spectacular views, and customer service. Not only does the Marriott excel in hospitality, but they also rise to the occasion when love is in the air. With February being the unofficial month for romance, the Marriott Hotels have some sure-fire ways to ignite the flame with your special someone. >>
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IT IS AN honour TO KNOW PEOPLE LIKED MY MEAL SO MUCH THEY WANT TO MAKE IT AT HOME. Milestones Restaurant MARRIOTT GATEWAY ON THE FALLS
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hat inspires Executive Chef Jerry Nanda of Milestones Fallsview Restaurant is talking to people and finding out exactly what his customers are looking for and catering to their preferences. “I prefer creating something more custom rather than giving them something standard,” says Chef Nanda. This attitude towards food and customer service makes Milestones the perfect location for any occasion. Chef Nanda has travelled the globe, giving him a plethora of styles and techniques to draw upon when planning menus for couples, groups and special events. He is often inspired by and enjoys working with local products. “Food excites me, especially when I have a great ingredient,” says Chef Nanda. When asked which ingredient he couldn’t live without, Chef Nanda replies, “That question is like asking your mom which son she couldn’t live without. If I had to pick, I would say three things: good quality cheese, good quality olive oil, and good quality wine. These three ingredients have to be top notch before I begin cooking.” From Bing Bread to Kolache, exploring with new food trends is always an exciting time in the restaurant. “For 2016, the trend is smaller portions and sharable plates like a miniature dessert plate, so people get to try more,” says Chef Nanda. Chef Nanda’s philosophy on food is simple: highlight the product. “Don’t mask things in sauces. Give it the respect it deserves and let the quality and product speak for itself,” explains Chef Nanda. He makes a conscious effort to know what the customers want and caters to their needs. Milestones, although famous for the Bellini, has an extensive wine list. “Even though we are running a franchise we have the leverage where we can create our own wine list. We have a sommelier on staff and we can go beyond when compared to other Milestones,” states Executive Chef Jerry Nanda. Every night is date night at Milestones. Enjoy a perfect little romantic dinner immediately after a long day of work or after seeing the sites from 4:00 p.m. to 6:00 p.m. where two can dine for $50.00. Whether you are looking for a romantic dinner amongst the fireworks or a simple bottle of wine delivered by room service in front of the fireplace, the Marriott Gateway on the Falls won’t disappoint you or your significant other. Wednesday evening’s hosts a more extensive date night where the two can dine special offer is honoured until close. Currently unattached? Swing by Milestones on Monday night for Ladies Night Out for the special 4/4/40 – Four Bellinis and four
appetizers for forty dollars. The beer lover can choose a 60 ounce pitcher of domestic beer and four appetizers for forty dollars. You will appreciate an evening of catching up with old friends or meeting new ones at Milestone’s secluded bar. From creating desserts with company logos on them to surprising guests by turning the lights out when the fireworks are exploding over Niagara Falls, the Marriott is committed to making their guests’ experience memorable. “Everyone does a great job on food it is the entire experience and package that counts,” says Nick De Rosa, General Manager of Food and Beverage at the Marriott Gateway on the Falls. “It’s more than just a dinner. We want them to leave saying, ‘That was an experience.’” Marriott has a culture we try and we go beyond - it’s our staff that make the difference.” Going the extra mile for romance is only one of many reasons why the Marriott staff go above and beyond to make their customers feel special. “This young girl, 16 years old, was dying of cancer and all she wanted was Fettucine Alfredo. Her parents organized it as a surprise. We had room service bring it to her with a bucket of her favourite drinks. She was so excited. It may not be a romantic story, but it is emotional and we share it because everyone on staff was so involved in it,” says Chef Nanda. With a distinguished Chef who has won numerous awards, creates wonders in the kitchen, and promotes exceptional customer service, it is easy to see why couples return to Milestones year after year to celebrate their anniversary or special event. For more information visit milestonesniagarafalls.com
Chef Jerry Nanda’s Pick for a Romantic Dinner for Two at Milestones Start with a Bellini or a glass of Trius Cabernet Sauvignon. Appetizer – “A California salad with mixed greens, candied pecans, goat
cheese, strawberries, and a shallot vinaigrette dressing. One of the highlights on the menu is a very romantic sharing platter. It has six different appetizers it is the most spectacular thing you would see on any menu it includes shrimp and chicken bites.” Entrée – “For the ladies a double chicken breast with creamy parmesan mushroom sauce with vermicelli noodles and seasonal veggies. For the men steaks and prime rib. Our prime rib is cut to order and done fresh every evening in a 10 or 12 ounce portion.” Dessert – “We have a brand new range of desserts. Our peanut butter and jelly cheesecake is one of the best that we have here and it definitely sets the mood. Or enjoy a bubbly glass of champagne with roses and strawberries in your hotel room.” >>
Terrapin Grille
MARRIOTT NIAGARA FALLS FALLSVIEW HOTEL & SPA
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enowned Executive Chef Ron Kneabone from the Terrapin Grille in the Fallsview Marriott Hotel and Spa has been a pillar in the community for the last fifteen years. Participating in local events, making spectacular dishes and sharing his knowledge with the general public is what he does best. His experience began at the age of seventeen when Kneabone travelled to Prince Edward Island, Canada to attend culinary school. From there the Brantford, ON native worked his way through France and ended up in Toronto; giving Chef Kneabone over 30 years of extensive experience above and beyond your regular chef. Chef Kneabone is an active supporter of local wines and community events; participating each year in events such as the Food and Wine Expo and brings his knowledge and experiences back to the Terrapin Grille. “Our guests enjoy the light Niagara wines, so my menu is 99% local wine,” he states. Chef Kneabone has observed a shift in women’s preferences. “Wine isn’t just for women anymore. I am seeing craft beer on the rise with women and men as well. What makes Chef Kneabone rise above the competition, like the perfect loaf of bread, is his commitment to adding a personal touch to his customers dining experience. “I like to come and talk to the guests and see what they like,” he says. The individual connection he makes when he has the opportunity to leave the kitchen and step into the dining room is a special moment for his customers. “It would be nice if I could talk to each person before I cook for them,” he adds. “I enjoy going off the menu.” If you are uncertain of how to surprise that special someone in your life, contact the Terrapin Grille and ask about one of the many packages and special events available to tourists and residents across Ontario. “February is full of romantic getaways and the Fallsview Marriott offers wine tastings, dinner vouchers, and spa treatments. We also pair up with local wineries to offer wine tours,” says Chef Kneabone. The Days of Chocolate Event, where a flavourful glass of wine is paired with a succulent chocolate treat, is also a popular event throughout the month of February and perfect for your romantic getaway. “I often receive emails for anniversaries and birthdays requesting specific types of dishes and wine. They email what they want and we get it for them,” states Chef Kneabone. Although Chef Kneabone admits he does not subscribe to cable television or watch Food T.V., he is active on Facebook and Twitter sharing his recipes with guests and further developing relationships with his customers and followers. “I am contacted all the time for my recipes and I send the recipes to them,” says Chef Kneabone. With the fast pace of the modern age, Chef Kneabone receives recipe requests from individuals reading reviews on TripAdvisor before he is even aware of the review. “Sometimes I haven’t even left work yet and I am getting requests for the recipe,” he adds. “It is an honour to know people liked my meal so much they want to make it at home.” Chef Kneabone believes that his love affair with food will never end and he finds inspiration for his culinary creations in the most unusual of places. “You have to be adventurous and try new things. I love to eat and drink and I will try anything,” he explains. As an avid music and dramatic arts enthusiast, Chef Kneabone travels across North America attending concerts and musicals. “I love travelling and trying new dishes. I was recently in Pittsburgh, PA and New York, NY for shows and went to local restaurants to try local favourites.” Chef Kneabone has specific predictions for what 2016 will hold for
the food and wine industry. “Everything has to be fresh,” he states. He predicts that “Farm to Table” will continue to grow along with a rise in gluten free meals and dishes that include flavour bursting baby herbs. “Also, braised loins of beef that haven’t been done in a while will be popular,” he adds. Equipped with a menu that changes seasonally, the Terrapin Grille is prepared to amaze you all year round and rest assured, Chef Kneabone will remain ahead of the competition with tantalizing creations for his diners. A love of being immersed in different cultures and events, trying new foods, and incorporating them into his dishes is what drives Chef Kneabone’s enthusiasm in the kitchen. “You meet people from all over the world in this industry,” he says. “That is one of the things I like the best about my job is meeting new people.” Having a chef who incorporates his experiences into his dishes is what makes the Terrapin Grille a cut above the rest. This season grab your significant other and head to the Terrapin Grille for a meet and greet with Chef Kneabone, you won’t be disappointed. For more information visit terrapingrille.com
Terrapin Grills’ Chef Ron Kneabone’s pick for a Romantic Dinner for Two Appetizer – The Terrapin House Salad with our renowned icewine vinaigrette.” Entrée – “Ontario trout with Masticated Lemon Sauce and Chicken Cordon Blue
with 4 different cheeses. I recommend for couples to share two dishes by either going half and half or flipping the plates halfway during the meal.”
Dessert – “I would suggest the Apple Tart Tatin with cinnamon Gelato.”
Serenity Spa
MARRIOTT FALLSVIEW HOTEL
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elax, refresh, and revive. These are the three words that embody the philosophy behind the Serenity Spa located in the Fallsview Marriott Hotel. Their treatments are guaranteed to provide serenity and stress relief for any couple in today’s high paced world. “Our spa is one of the largest couples’ facilities in the region,” states Diana Morrison, Spa Manager. “We have multiple couples’ suites, so we are able to accommodate multiple couples’ treatments at the same time.” The Serenity spa was designed with couples in mind and include private showers in some of the treatment rooms. Cozy fireplaces, beverages, fruits, and a tranquil atmosphere can be enjoyed throughout the secluded lounges. “We also have a co-ed sauna and steam rooms in the pool area where couples can relax together before or after their treatment,” adds Morrison. A spacious salt-water pool and hot tub is also available for spa guests. “Our Romance package includes a 60 minute couples massage, pedicure and hand paraffin treatment, but any one of our services can be made into a couple’s treatment,” states Jillian Woodhead, Assistant Spa Manager. “We can even take our body wraps and other services and turn them into a couple’s package. We will cater to your needs.” A trip to the spa will be the remedy for you and your significant other regardless of your reason for the treatment. “Your visit can be a date night or a way to reconnect with each other,” says Morrison. “It’s a time to relax and spend quality time together.” If you are looking for a relaxing and romantic experience with warm and comforting staff, then Serenity Spa is the place to be this season. For more information visit serenityspabythefalls.com. TM
skylon.com
905.356.2651