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ONTENT
PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco SALES REPRESENTATIVES David Gibson Michael Koval Alexandra Mills Sarajane Trier Ron Bowen Carmen Toromino Shannon Panaro Gail Cerrone EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER David Mace MARKETING & SOCIAL MEDIA
Cortney Gusek CONTRIBUTING WRITERS Mariana Bockarova Andrew Hind & Maria Da Silva Lynn Ogryzlo Lauren Charley TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
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Today Magazine: Muskoka 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: Muskoka, 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: Muskoka 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: Muskoka. 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: Muskoka are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine: Muskoka does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
COVER STORY 46
THE ART OF CRAFT BEER
An inside look at Lake of Bays Brewery
FOOD & DRINK 10
CANADIAN WHISKY
16
ALL THE RIGHT STUFF
23
A FEISTY BOWL OF TEXAS-RED
27
HOT CHOCOLATE LOVE AFFAIR
30
EVANS WINE RATINGS
35
GLORIOUS WINTER FLAVOURS
44
LAST MINUTE PRESERVATIONS
52
BROWNIE LOYALTY
55
RECIPE BOOK
Still the best selling whisky in North America Everyone’s favourite comfort food Jesse James and Billy the Kid loved it
Searching the globe for the best hot chocolate The world’s best wines
Five foods to help you fight off the winter blues The art of preserving food There is no such thing
Some of our favourite winter recipes
LIFESTYLE & CULTURE 63
DISCONNECTED
74
EARLY YEARS AT THE CRANBERRY MARSH
76
WHY WE LIKE WHAT WE LIKE
Mariana gives up her cell phone for three months The history of one of Ontario’s largest cranberry farms
The psychology behind how we develop our personal tastes
HERE. SEE. DO 79
MUSKOKA EVENTS
80
THE GRAVENHURST OPERA HOUSE On stage for over 80 years
IN FOCUS 82
HILLTOP INTERIORS
Muskoka’s Design Destination TODAYMAGAZINE.CA 5
CONTRIBUTORS
LYNN ANDREW HIND & MARIA DA SILVA OGRYZLO Andrew and Maria are freelance writers specializing in travel, history and lifestyle. They have a passion for new adventures and experiences, and for exploring little known stories. Andrew is never without a book or three in hand, and some obscure historical fact at the tip of his tongue. Maria is a natural storyteller who loves the paranormal, cooking and good wine (mostly, she’ll say, for putting up with Andrew). You should follow them @discoveriesAM.
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.
LAUREN CHARLEY Lauren graduated from The University of Western Ontario with an honours BA.in Media Studies, where she also completed many creative and journalistic writing courses. She loves to travel, meet new people, and take too many pictures! Currently Lauren is learning to speak Mandarin. She lives for the summertime, vacations, and anything involving lots of sunshine!
MARIANA BOCK AROVA Mariana is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.
NOTES
Welcome to the winter edition of Muskoka by Today Magazine. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to Muskoka. In this issue’s cover stories, we take a look at a bit of historic Muskoka. One of Muskoka’s beautiful historic buildings: The Gravenhurst Opera House has been a cultural institution for several decades, and has played host to hundreds of productions over the years. We also reminisce about the early years at the Johnson Cranberry Marsh, and how it grew to become one of Ontario’s most thriving cranberry farms. Bringing us back to the current day, we also learn all about the art and science of craft beer brewing from the talented brewmasters at Lake of Bays Brewery.
MEGANPASCHE
Have a great winter season, and I hope you enjoy this issue of Today Magazine: Muskoka.
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CANADIAN
whisky STILL THE BEST SELLING WHISKY IN NORTH AMERICA
“G
BY LYNN OGRYZLO
imme a whisky with ginger ale on the side and don’t be stingy, baby,” utters Greta Garbo in the 1930’s Anna Christie movie. Although Greta tried, whisky has mainly remained a mans drink lining the mahogany shelves of men’s clubs, guzzled by gangsters and favoured by cowboys. Garbo would be pleased to know that today, more women are drinking whisky than ever before. If you thought whiskey making in Canada hailed from Scottish roots, think again. In Davin de Kergommeaux’s latest book, Canadian Whisky: The Portable Expert, he claims the fi rst commercial whisky distillers were mostly Americans of English or German descent who were keen to expand business opportunities here in Canada. As for those Scottish and Irish immigrants we thought brought us the golden liquid over ice? Well, they were certainly some of Canada’s most enthusiastic consumers of it. According to regulations, Canadian whisky must be aged for at least three years, however most are aged 6 to 8 years and are double distilled. The fi nal product is almost always a blended whisky, which produces a rich and complex product. Canadian whisky and rye whisky is not the same thing as whisky can be made from rye, corn, barley, wheat and other grains. However rye whisky made in Canada is a superstar winning international awards and outselling any other whisky in the U.S.A. In fact, Americans consume a whopping 73% of the whisky produced in Canada. When it comes to Canadian whisky, we often forget the iconic names are of family dynasties and individuals as well as products. The distinctive Canadian whisky style can be credited to James Gooderham Worts. He arrived in Ontario from England in 1831 and William Gooderham arrived the following year. Today Toronto’s famous Distillery District is housed in the original Gooderham Worts distillery. >>
FOOD & DRINK TODAYMAGAZINE.CA 11
Around the same time Henry Corby immigrated and this was also the time Joseph Seagram was born (in Ontario). In 1857, J.P. Wiser crossed the border in to Canada (from U.S.A.) bringing his American distilling methods with him and Hiram Walker followed close behind bringing his English family heritage and expectations of high quality whisky. The Hiram Walker Distillery in Windsor was the largest distiller in North America. Reading all of these stories of our spirited heritage makes you want to grab a bottle, pour yourself a drink and sit in front of a roaring fire reading all of this and more in Kergommeaux’s book on Canadian whisky. If you’re not a whisky drinker but have a curiosity for whisky, you may want to start with a cocktail like whisky sour. It’s a pour of whisky, a squirt of lemon juice and a touch of sugar. Alternately, mix whisky with water or have it over ice, this will release more flavours and aromas. Whisky is a complex drink of toast, brioche, vanilla, white pepper, caramel, nuts, dark rye bread, licorice, smoke and spice. Drinking whisky neat is a more intense experience than with water, ice or in a cocktail. Fill a traditional whisky tumbler a quarter full and swirl it around. Taking a sniff prepares your palate for what’s to come. Take small and slow sips and let it coat your mouth before swallowing for a full experience. While Canadian whisky regulations are more open than other parts of the world, what Canadians do that is different (and they’re really good at) is distilling the grains separately before blending the matured spirits together at the end. In search of “the good stuff” during Prohibition, Enoch Thompson in the popular television series, Boardwalk Empire counted on Canadian whisky to support his bootlegging activities. While this is the stuff of great storytelling, the truth is that Prohibition in the U.S. crippled the prosperous cross-border sales of Canadian whisky driving Corby’s, Gooderham & Worts, Hiram Walker and Seagram’s into near bankruptcy. The U.S. did buy its whisky from Canada but it was Scottish and Irish whisky that simply flowed through Canada to its final southern destination. If you’re a whisky drinker, you already know Canada makes fantastic whiskies. Canadian whisky manufacturers have become world renowned for the quality of their whisky and whisky drinking is experiencing a fashionable revival. Perhaps it’s due to the popularity of television shows like Boardwalk Empire or Suits, but whisky drinking is definitely on the rise in Ontario. While Enoch Thompson (Boardwalk Empire) and Harvey Specter (Suits) preferred to drink their whisky from traditional whisky tumblers, you can increase the enjoyment of sipping whisky with a destemmed red wine glass or a similar shaped whisky glass that is wider at the base than at the top. Like wine, the glass is designed to concentrate the aromas in the area of your nose for a fuller experience. Unlike wine, whisky is not always a product of one producer. Another of the amazing facts in Kergommeaux’s well researched book on Canadian whisky is that, whisky destined for the U.S. may include some American whisky in it. The same product sold in Canada will not. This has more to do with tax incentives than a flavour preference. Regardless of the intended market, small amounts of foreign spirits will sometimes be added by large distillers to enhance certain flavours. This is not a frequent practice; so it’s still fair to say that, Canadian whisky can best be described as single distillery whisky. Contrary to Greta Garbo downing her shot of whisky in one single gulp, it’s really not a good idea to gulp whisky. Because whisky has a high alcohol content it’s best to sip it slowly to savour the flavours, reflecting on the experience between sips. Good news for whisky drinkers, a growing craft distilling industry in Canada means there are now over 30 new distillers with more than half of them already making or planning on making whisky. This means an awful lot more whisky to experience, sip and savour. More than that, whisky lovers can now pick up the recreational sport invented by wine lovers and visit distillers to try different whiskies. Who knows, perhaps a Whisky Trail is in Ontario’s future. Davin de Kergommeaux’s, Canadian Whisky: The Portable Expert will make you realize there’s an awful lot more to this golden drink than meets the lips. It will inspire you to get out there and try some of Ontario’s great whiskies and learn that whisky makers are as passionate about their craft as winemakers have been for generations.
H ER E A R E A F E W DIS T I L L ER S W I T H I NCR E DI BLY DE LICIOU S W H ISK I E S T H AT W I L L ROCK YOU R PA L AT E !
FORTY CREEK DISTILLERY 297 S Service Rd, Grimsby | fortycreekwhisky.com for hours and events Whisky master, John Hall has a talent for crafting award winning whiskies that are smooth, rich and clean. Forty Creek makes five different whisky products: Barrel Select, Copper Pot, Double Barrel Reserve, Confederation Oak Reserve and Evolution. Winner of 15 international awards for the best whisky. DILLON’S SMALL BATCH DISTILLERS 4833 Tufford Road, Beamsville | dillons.ca for hours and events Dillon’s white whisky is crafted from rye but without the ageing in wood to complicate the true flavour of rye. Gold Medal winner at the San Francisco World Spirits Competition (2013). NORTH OF 7 DISTILLERY 1733 St. Laurent Blvd, Ottawa | northof7distillery.ca for hours and events White Dog Whisky is an unaged, white whisky blended from four grains. It’s a true reflection of the grains as it never touches a barrel. A new product, North of 7 Whisky is crafted in a bourbon style that will be aged for a minimum of 3 years. 2017 scheduled released. Watch for it. STILL WATERS DISTILLERY 150 Bradwick Dr. Unit 26, Concord | stillwatersdistillery.com for hours & events Just released this past October (2014) is their Stalk and Barrel Rye Whisky distilled from 100% Ontario grown rye grain. Other products include Stalk and Barrel Single Malt Whisky made with 100% malted barley and Still Waters Canadian Whisky, a small batch of blended grains. TORONTO DISTILLERY CO 90 Cawthra Ave., Unit 100, Toronto | torontodistillery.ca for hours & events Toronto Distillery’s Winter Wheat Batch #2 is a certified organic wheat whisky. Awarded the highest score for an unaged whisky in the Whisky Advocate’s 2013 Winter Buying Guide. The wheat comes from Schomberg and distilled in Toronto (in the junction). CANADIAN MIST DISTILLERS 202 Macdonald Rd, Collingwood | canadianmist.com for hours & events Two delicious products include Canadian Mist Whisky, a whisky of blended grains with a splash of sherry. Collingwood Whisky is a blended grains aged in maple wood for a truly distinctive flavour. TM
TODAYMAGAZINE.CA 13
A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY Where can we take you?
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LAKE OF BAYS
ALL THE RIGHT BY LYNN OGRYZLO
STUFF So it goes with most families: there seems to be one person who makes stuffing so superior, it leaves everyone else lusting for it year round. What is it with this mess of bread and seasonings? And does anyone really stuff it any more?
I
n my family it was my grandmother. I remember an Easter a few years back when my eldest son raved about my turkey stuffing. It was the first time he’d even commented on it. “Wow, this is just like great-gramma used to make,” he shouted with joy, shoveling in extra helpings. Unbeknownst to him, I mixed a small tin of foie gras into the stuffing. I’m not sure my little Italian grandmother ever used foie gras or even knew what it was, but it did the trick – I became number one that year! Like bread pudding, stuffing is one of those special occasion foods that you either love or hate. Television star Alton Brown says, “stuffing is evil”. His rationalization is that stuffing goes into the inside cavity of the bird where it is extremely porous. To quote him from the SeriousEats. com website, “that means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe.” Ok, this is just the kind of culinary fear-mongering I loath. Stuffing turkey has been done since the Pilgrims celebrated Thanksgiving! I say, stuffing is not evil, but glorious! If you’re capable of handling a turkey properly, go ahead and stuff it because yes Alton, the turkey cavity is very porous and the juices do soak into the stuffing as it cooks, but isn’t that the point? That’s what gives turkey stuffing (or any other stuffing for that matter) its glorious flavour.
East Indian chef Suman Roy makes a glorious stuffing for his family that includes cumin, coriander, chile, turmeric and garam masala spices. If you’re a novice to Indian cuisine but love it, he recommends you pick up an Indian spice blend for Shish Kebab’s and add it to your stuffing with ground wild boar meat and dried cranberries. “The mix of spices in a Shish Kabab packet are the same as what I use in my family’s stuffing,” encourages Suman. When asked about a vegetarian stuffing Suman excitedly begins talking about a brand new product he’s fallen in love with: kelp caviar. “It’s so innovative, environmentally friendly and has a beautiful texture when you cook with it.” Suman is in the process of perfecting his oyster and kelp caviar recipe. It includes carrots, onions and fennel sautéed with fresh herbs such as dill or thyme. Then he adds fish stock, oysters, chunks of bread and to finish it off, he has been experimenting with some of the other kelp caviar flavours like truffle and chili. If you’re asking how a turkey stuffing can be vegetarian Suman doesn’t cook his inside a turkey. “It used to be that one turkey would do for a family, but now you have to cook a turkey, fish and meat to make everyone happy and so for convenience sake, I cook my stuffing in a large casserole dish so everyone can enjoy.” If you’re feeling a bit adventurous with your stuffing this holiday, check out chefsuman.ca to find out how his stuffing recipe is progressing. >>
TODAYMAGAZINE.CA 17
The best stuffing’s are moist for the most part, with crunchy (almost burnt) edges for textural excitement. It usually consists of dried bread, croutons or cereals with onion, celery, spices and herbs such as sage, summer savoury or poultry seasoning. Less popular today is the use of giblets because people are usually uncomfortable working with them. I find giblets give the foie gras richness to stuffing that makes it lustful. “Stuffing is the connection to childhood, it’s what we grow up with” says Brian MacAskill, Executive Chef of the Eaton Chelsea (chelsea.eatonhotels.com) in Toronto, Canada’s largest hotel. “It’s my connection to my Mom who taught me how to make it.” While Brian is cooking for many more people than his mother ever imagined, holiday cooking is still the time to go all out: especially when it comes to turkey and stuffing. Brian starts with a raw turkey and removes all the meat from around the bones. Then he stuffs the empty carcass with his prized stuffing. It’s a bit extreme, but it works. Brian cooks the turkey meat separately to ensure it stays moist and juicy with a crispy skin. For the stuffing, he mixes brioche, ground veal, ground pork, fresh apples, dried cranberries, shelled pistachios, parsley, sage, rosemary and thyme with cream and broth. I’m not sure
whether it’s stuffing or a savoury bread pudding but one thing for sure is that it’s a real roll-your-eyes-back, fantastic stuffing. When Brian stuffs his magic mixture into the cavity of the naked carcass he packs some ground meat around it to “give it some weight”. Then he roasts it knowing the juices are pushing his delicious combination of flavours over the top. When asked about the controversy over stuffing a bird or baking stuffing in a casserole dish he agrees that it’s an individual issue but then laughs, “Moms just knew how to make it work didn’t they?” Both chefs agree that today many people have dietary issues and it’s not just turkey that is being overlooked for vegetarian options but stuffing is now being demanded in gluten free versions. Chef Stephen Bonin of De La Terre Kitchen (delaterrekitchen.ca) in Vineland is the sandwich king of the Niagara Peninsula so he knows his breads. “Yes, bread plays a pretty crucial role in stuffing but more than that, it plays a supportive role,” explains Stephen. That’s why subtle flavours of bread like plain white or delicate egg brioche are used. During the holiday season De La Terre Kitchen will be offering supremely flavourful turkey-stuffing sandwiches with cranberry sauce for his customers who needs their stuffing fix but it won’t be gluten-free. However, chef recommends when it comes to gluten-free stuffing, strongly flavoured gluten-free breads, especially ones containing bean flours or buckwheat flour are too strong and may compete for flavour attention and sometimes overpower the other ingredients. The best gluten-free bread to use is plain sandwich bread. Stephen suggests, “you can use rice or quinoa. Do it inside a turkey, it will absorb all the flavours.” To get more flavour out of your stuffing, try adding fennel, leeks, mushrooms, apples, dried apricots or chestnuts to the mix. Use cream, port or red wine with broth. You can switch the traditional pork sausage to more distinct sausages such as chorizo, andouille, streaky bacon or pancetta. If you are using bacon, sauté the vegetables in the bacon fat to bump up the flavour or add a luscious texture with a little tin of foie gras. Regardless of the bread you’re using, to make your prep easier, toast the bread cubes a few days before using them. This will allow them to absorb more of the liquid like broth, cream, port or red wine. This year plan to experiment with your traditional stuffing and plan on being the “one” in your family to make the most spectacular and delicious stuffings you can lay before your loved ones. You will rein queen or king for the year! TM
TO GET MORE FLAVOUR OUT OF YOUR STUFFING, TRY ADDING FENNEL, LEEKS, MUSHROOMS, APPLES, DRIED APRICOTS OR CHESTNUTS TO THE MIX.
PHOTOS: Green AuTuMn PHOTOGrAPHy, MicHAeL STeinGArd, ROWELL PHOTOGRAPHY, SOUTREE PHOTOGRAPHY AND VISUAL ROOTS
The perfect
spot
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Sherwood Inn on Lake Joseph Exclusively yours
S H E R W O O D I N N . C A 1-800-461-4233 ext 431 • sisales@clublink.ca
TODAYMAGAZINE.CA 19
4 PAGE INSERT A History of the Sherwood Inn CODE XXXX By Andrew Hind and Maria Da Silva Upon arriving at Sherwood Inn, guests are instantly lulled back in time to enjoy an elegant history that began in 1939. The resort is an old-Muskoka idyll, a throwback to the graceful bygone era of cottage country resorts during which it was built. The illusion of timelessness is so complete one might expect to see a steamship pull up to the main dock, just as would have been commonplace in years past when the primary means of arrival was by water. Sherwood Inn was built during the Depression, a disastrous decade for Muskoka’s hospitality industry when few people could enjoy the extravagance of a summer vacation in Cottage Country. Most resorts boarded their windows and locked their doors, closing up entirety until such time as the economy rebounded. Despite the dire fortunes of Muskoka’s resorts, Harry Draper, a successful lawyer from Toronto, decided to open a summer hotel of his own. It was a gamble, but one he was confident would pay off. By 1939, the Depression was slowly but noticeably lifting and vacationers began to return to Muskoka after long absences. Draper also knew that many of the resorts that had been closed for the past decade had not aged well and would
be unlikely to reopen soon, if ever. As a result, there would be a demand for accommodations, and he intended to fill it. Rather than build a sprawling hotel with the latest amenities, Draper envisioned an intimate resort that looked more like a charming millionaire’s estate than a summer hotel. He was lucky enough to find the perfect location to make his vision a reality: a pine-shaded property with an enticing beach on the south shores of Lake Joseph (This property was formerly the site of a boarding house called Edgewood; the foundations of this building can still be found alongside the modern-day Edgewood cottage). Draper’s bold decision was a success. Guests flocked to Sherwood Inn. They enjoyed the peacefulness of the setting and appreciated the warmth of the hospitality, which made them feel like dear friends instead of clients. Among the guests who frequented the inn in those days were Thomas B. Costain, a best-selling author and one-time head of story development at Twentieth Century Fox; Lawren Harris, member of the famed Group of Seven; and George Thomson, brother of the ill-fated Group of Seven painter Tom Thomson
Grandpa Harry and Grandma Marge 1944 (one of Thomson’s paintings of Sherwood remains in the Draper family to this day). Eventually, Harry’s son Charlie, and his new bride, Elizabeth, began to take an active role in the operation of the inn. The building that today houses Sherwood’s corporate meeting rooms was built specifically to serve as a home for the young couple and their growing family. Then as now, Sherwood Inn was known for great food. But because in the early years
“Draper envisioned an intimate resort that looked more like a charming millionaire’s
”
estate than a summer hotel. it was a seasonal business it was difficult to retain skilled chefs who, naturally, preferred full-time year-round employment. “Many times, a chef would simply disappear and Dad would have to take over kitchen duties to keep the inn running.” explains Deborah McDougall, Charlie Draper’s daughter. “He became quite a good cook as a result of being in the business, and actually seemed to enjoy cooking.” Operating an inn wasn’t a job but an all-consuming lifestyle. In 1961, the Drapers sold the property to R. Pritchard, who over the next ten years built half a dozen cottages scattered throughout the property to increase capacity. Two short-lived owners followed: R. Kaufman of Kitchener from 1972 to 1974, and Milt Conway from 1974 to 1979. Few changes were made during the two decades since Pritchard added the cottages, and most guests liked it that way. John and Eva Heineck took possession of the property in 1979 and would prove to be the most ambitious owners since the Drapers. The Heineck’s made a number of changes to the property, steadily expanding and improving the resort but not at the cost of sacrificing any of Sherwood Inn’s warmth and charm. They renovated the lounge and lobby, installed air conditioning to all guest rooms, added tennis courts, and built a new wing with 14 rooms. Their biggest contribution, however, was to make Sherwood Inn a year-round operation for the first time in its history. John and Eva Heineck lovingly managed the inn for 20 years and established this property as one of the finest country inns in Ontario, but by the late 1990s they were looking to retire. In 1998, they sold the
property to the Clublink Corporation. A decade later, in its 70th year, Sherwood Inn was nearly lost in a fiery blaze. During the pre-dawn gloom of Friday, September 18th, 2009, a fire broke out and within seconds a thick cloud of smoke roiled near the ceiling, setting off alarms and rousing guests from the beds. There was momentary and natural fear, but the on-duty staff remained calm and guided the guests out onto the lawn. Watching from the safety of the ground, many staff and guests worried that the fire represented a funeral pyre for the historic resort. Thankfully, such fears were unfounded. The quick action of three responding fire departments succeeded in first containing the fire, and then beating it back. Though devastating, the blaze could have been far, far worse. Damages were estimated at over $300,000.
4 PAGE INSERT CODE XXXX
There was no time to grieve, however. A wedding party was due to arrive that afternoon for a Saturday ceremony and the staff burst into action to ensure there was no disappointment. There would be time enough for grief during the many long-months staff members knew the resort would be closed for reconstruction. “The reception was moved to our sister property, Rocky Crest, but the bride still wanted to have the ceremony at Sherwood as it was the towering pines along our lakefront,” recalls Jody Gillis, Group Sales Manager at Sherwood. “So, in Sherwood style we swept up the glass that shattered on our walkways and decks. The couple took a photo standing in our charred lobby. It’s a truly stunning shot of pristine/turmoil all at the same time.” After the wedding there was nothing left for staff to do but wait while Sherwood was rebuilt. It was a difficult time, and some people understandably worried that something of the building’s unique character would be lost in the process. All concerns were instantly erased when the inn reopened in June of 2010, just in time for the vital summer season. The rebuilt inn was visually almost indistinguishable from the past. If Harry Draper were able to visit the resort he founded today, several years after the devastating fire and almost eighty years since he proudly opened its doors for the first time, he wouldn’t feel out of place. The main lodge, largely unchanged, is still nestled snuggly among century-old pines. The setting retains its calming tranquility. And most importantly the standards of hospitality remain as high as ever. As a result of this continuity, Sherwood Inn is a unique reflection of a charming, bygone era in Muskoka’s history.
TODAYMAGAZINE.CA 21
your personal invitation to experience
Chef de Cuisine
Everett Bell
Sherwood Inn
PLeASe JOin Me
lakesides,
tablesides, OR
firesides... S H E R W O O D I N N . C A 1 - 8 6 6 - 8 4 4 - 2 2 2 8
A FEISTY BOWL OF
Jesse James & Billy the Kid loved it!
TEXAS-RED By: Lynn Ogryzlo
Chili
con Carne sounds authentically Spanish. But how could it be? The Spaniards had never even seen a chili before they reached America. Often referred to as just ‘chili’, it is in fact, authentically Texan! The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail (or made into small houses, I was told). As well as the chili capital of the world, Texas is obviously the centre of the Wild West and - wild stories. >> TODAYMAGAZINE.CA 23
CHILI CON CARNE SOUNDS AUTHENTICALLY SPANISH. BUT HOW COULD IT BE? THE SPANIARDS HAD NEVER EVEN SEEN A CHILI BEFORE THEY REACHED AMERICA. OFTEN REFERRED TO AS JUST ‘CHILI’, IT IS IN FACT, AUTHENTICALLY TEXAN!
T
he original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail (or made into small houses, I was told). As well as the chili capital of the world, Texas is obviously the centre of the Wild West and - wild stories. Thank goodness for the emergence of small, family-run chili parlours or chili joints as they were later called. It started in the 1800s, chili parlours could be found throughout Texas offering up steaming bowls of delicious Texan Red. Each establishment usually had a claim to some kind of secret recipe and each one was completely different from the other. Everyone had their favourite, including Frank and Jesse James. As the story goes, the James brothers loved chili so much, they are said to have eaten a few bowls of Texas Red before robbing banks. At least one town was spared from their shooting and looting because of the local chili parlour. Apparently, Fort Worth, Texas had a chili joint just north of town and the James boys rode in there just for the chili, vowing never to rob their bank because “any place that has a chili joint like this just oughta be treated better.” The official dish of the state of Texas (declared in 1977) chili is found on menus throughout the state, especially in the city of Terlingua, the Chili capital of the world. In an average year the state hosts some 16 chili competitions per month; this means there’s a cook-off somewhere in the state every other day, year-round! The Terlingua International Championship Chili Cook-Off takes place the first Saturday in November and is the “granddaddy” of all chili cookoffs. It’s a four-day festival where over 200 teams compete for the coveted title of Chili Champion (of the world!). This long-standing Texas tradition was first held in 1967 as a competition of wit as well as chili and today the competition still stands strong among others throughout the state. Chili’s fame grew worldwide. It was the San Antonio Chili Stand at the 1893 Columbian Exposition in Chicago, when the dish first began to spread beyond the Texan borders and people all over the USA began to adopt their own version of the fiery, beefy concoction. Traditional Texas chili is a meat stew in a fiery sauce of chilies, onions, and various spices such as chili powder, oregano, paprika, cumin and cayenne pepper. Beef is the customary meat in chili, but it can be made out of anything. Like religion and politics, no one can agree on the one true chili. I interviewed a dozen chefs on their chili philosophies and found 12 different styles. Some argued for chunks of beef, while others insisted the beef must be ground. Some said beans, especially red kidney beans
are perfectly appropriate; others insisted that beans are nothing more than cheap filler. Some said chili must be made of pure Texan beef, while others were committed to the presence of lamb, mutton, chicken, duck, or anything else imaginable. On a previous trip to Texas I was told, “real men don’t eat chili made with fur or rice”. Don’t ask - I have no idea, but I’m told only a real man would understand. Chili’s restless, ornery, masculine nature is the reason men have made a special effort to proudly claim it as their dish. The word itself calls to mind army camps, cowboy’s and Western Texan towns. Chili can be sweet, bitter, hot, fresh and fruity with a predominant robust, meaty, beefy flavour. The beans should be tender, creamy, and intact and it should all be bound together by a thick, deep red sauce giving it it’s name “Texas Red”. The great thing about chili is that everyone can make it. It’s a dish that requires very little culinary skill. This is probably an upsetting concept to those who labour long and hard coming up with complex recipes for the many chili cook-offs that go on across this country. Chili making, may not be the culinary art that, say, a good soufflé is. But no one learns anything about making chili unless his or her recipe has been challenged. First, the challenge is to improve the recipe for oneself and then with other chili-makers in competitions, until they get their own true bowl of red perfected. With no real rules to abide by, you can design your own pot of chili. A great winter tradition, you can make chili as simple as meat, tomatoes and spices or go gourmet with my favourite recipe that has a whopping 31 ingredients! Why so many? Let’s take a closer look at some of the ingredients and what makes them better. Take chili peppers for example. A good understanding of the different peppers and their flavours, will improve a chili. The best chilies like Cascabels have some complexity and elegance, while others like the Pequin or Arbol, are simply about the heat. Costeño, New Mexico and Choricero have fresher flavours of red bell peppers while Chipotles are all about the smoke. Ñora or Guajillo have a natural musty, charred wood, smokiness and Ancho, Mulato, and Pasilla will lend flavours like sun-dried tomatoes, raisins, chocolate, and coffee. A great chili is about a blend of pepper varieties; it’s the subliminal flavour that keeps you coming back to the chili pot. Let’s talk meat for a minute: it is after all the biggest source of contention amongst chili lovers. Some insist on ground beef, while others prefer larger, stew-like chunks. Ground or chunks, I find it’s more of a browning issue than size. Anyone who’s tried to sear a pot of ground beef knows all about the liquid pooling in the bottom of the pot, effectively drowning the meat forcing it to gurgle and spit in its own grey-brown juices. It just never browns properly and tastes like boiled meat. But chunks of meat will sear better, giving chili a nicer flavour and chili makers an edge over the competition. A word about beans. True Texas chili has no beans. But, since we’re not in Texas, I like a variety of beans in my chili from Red Kidney to Black and Romano beans. So go wild, mix it up and do what you like. My favourite chili includes chocolate and espresso. No, no this isn’t going too far and the result is not a dessert chili. Contrary to first impressions, chocolate and coffee really play up the beefy flavours while adding a complexity and a luscious, elegant texture that plays deliciously well against the boost of boldness from molasses and soya sauce. Yes, this is my chili. Chili’s fame grew worldwide and so did the stories. One story claims during the early 1950s, several members of General Dwight Eisenhower’s staff were reported to have flown regular shipments of chili to Paris, France. The chili came from one of the best-known Texas chili parlours, Bob Pool’s Chili Joint and it was sent to their Paris quarters to satisfy the palates of homesick Texans. Paris! Even Billy the Kid had a soft spot for chili and was reported to have said, “Anybody that eats chili can’t be all bad.” TM
OGRYZLO’S ESPRESSO & CHOCOLATE CHIP CHILI • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
¼ lb double smoked bacon, diced 1 lb chorizo sausage, sliced 1 1 lb strip loin steak, diced 1 lb ground beef 1 lb ground pork 3 cloves garlic, minced 1 red bell pepper, seeded and diced 1 yellow pepper, seeded and diced 1 green pepper, seeded and diced 1 pablano pepper, seeded and diced 1 onion, diced 2 stalks celery, diced 2 tbsp (30 mL) smoked chili powder 1 tbsp (15 mL) coriander 1 tbsp (15 mL) cumin 1 tsp (5 mL) crushed chilies 1 tbsp (15 mL) oregano, dried 2 28 ounce cans tomatoes, diced 1 28 oz can tomatoes crushed 1/2 can smoked Chipotle peppers 1 28 oz can red kidney beans 1 28 oz can white kidney beans 1 28 oz black beans 1 28 oz romano beans 4 tablespoons (60 mL) molasses ¼ teaspoon (1.5 mL) soya sauce 1 tablespoon (15 mL) red wine vinegar ½ cup (125 mL) espresso coffee ½ cup (125 mL) dark chocolate chips ½ cup (125 mL) beef stock sea salt
In a large stock pot over medium high heat, add bacon, sausage and steak and cook for 5 minutes or until almost cooked through. Add the ground beef and pork and cook, stirring for 8 to 10 minutes until the meats are thoroughly cooked and beginning to brown on the bottom of the pot. Add garlic, vegetables and all the spices and cook for 10 minutes until the juices from the vegetables evaporate and brown bits on the bottom of the pot release onto the meat. Add the rest of the ingredients and simmer for 2 hours. Season to taste and serve hot. Makes enough to serve a party of 12 to 16. TODAYMAGAZINE.CA 25
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HOT CHOCOLATE
love affair BY LYNN OGRYZLO
I have a love affair with chocolate that has lasted as long as I can remember. I don’t eat the candy bar kind you fi nd at the check out aisles, but the good quality stuff. I can give you names of some of my favourites; Vosges, Torres, Godiva, Ghirardelli and Valrhona. I don’t really mind if it’s brittle and dark or liquid and spiked, I just love the fl avour of really good chocolate and the satisfying experience I get from savouring it very slowly. Everywhere I go around the world I look for different chocolate experiences. I remember the Bicerin I swooned over in Torino, Italy. The region that brought us Nutella has decadent coffee houses. Walk into any one of these ancient, posh establishments with their 14-foot, rich, gold embossed ceilings, opulent mahogany trim and lustrous mirrored walls with gleaming brass accents and you know you’re somewhere special. On one occasion I was served a Bicerin, a hot, layered chocolate drink. The way it was explained to me was that dark, bittersweet chocolate is reduced down in giant copper pots for almost 6-hours. This black, pudding-thick chocolate was the bottom third of the drink. The middle layer was a double shot of espresso and the top was a slightly sweet, frothy cream. The reduced chocolate was so thick the espresso didn’t penetrate it. Served in a glass cup you could see the three beautiful, exciting layers. The ceremony was to pick up the tiny coffee spoon and stir slowly. The sultry liquid swirled brown and white like velvet. Take a sip and you are seduced by strong coffee-like chocolate as you feel your body succumbing to the Bicerin’s vampish charms. That was my greatest chocolate experience and that was 20 years ago.
Just recently I was meeting a friend for coffee. Val works across the street from a chocolate shop, SOMA Chocolatemaker on King Street in Toronto. Guess where we met for coffee? I walked in and looked at the blackboard. Top of the menu of chocolate drinks was a Bicerin. The experience wasn’t as ceremonial as the Bicerin in Torino, but it was a fabulous drink! On my next visit, I’m trying their hot chocolate and gelato drink. Just last year I spent Christmas in London, England. I’m seduced by the European Christmas markets and London’s was spectacular. I strolled the market listening to soft holiday music while looking at the specialty food and craft booths lined up and down the roads. Our hands were wrapped in woolen gloves; we could see our breath and the dampness reached down to our bones. My favourite way to enjoy this was with a hot mug of hot chocolate spiked with Bailey’s. There was something very addictive about the two flavours together and the experience of being warmed and comforted by layers of thick chocolate on a wet, cold December London day. Back home in the thick of a Canadian winter, I continued to make my hot chocolate and Baileys. I discovered the better the chocolate the better the drink and don’t even think about buying a Bailey’s substitute. I used up all my Ghirardelli powdered chocolate so switched over to a tin of Whittard Luxury Powdered Chocolate. Just took the experience over the top, when I close my eyes I’m back in Hyde Park strolling the Christmas market. I can almost hear the Christmas music playing in the background. I remember the time I visited the Ghirardelli Chocolate Factory in San Francisco. Walk in and the air is soaked with strong chocolate aromas intermingled with vanilla, caramel and sweet cream. TODAYMAGAZINE.CA 27
The aromas are so seductive and suggestive; I could have bought every piece of chocolate in the entire store. As I walked along the boardwalk away from Ghirardelli the wind blew my hair across my face and I realized my hair smells like chocolate – woah! I started to smell the rest of my clothes they all had a strong aroma of the dark stuff - I was one walking chocolate bar! To a chocolate lover, life doesn’t get much better.
“ TA K E A SIP A ND YOU A R E SEDUCED BY STRONG COFFEE-LIK E CHOCOL ATE AS YOU FEEL YOUR BODY SUCCUMBING TO THE BICER IN’S VA MPISH CHA R MS.” In Paris, France there is a little café on Avenue de la Motte-Picquet named Pain et Chocolate. Simply translated it means, bread and chocolate, two foods to live by and yes, I visit it often. There is outdoor seating and in the winter you’ll fi nd a blanket on each chair to ward off the damp cold winter air. The hot chocolate here is a secret recipe handed down through the owner’s family. She won’t say what is in it but a large cauldron of hot chocolate is brewed each day and
when it’s gone, it’s gone. I always go in the early afternoon. It’s a magical drink, lighter than any other hot chocolate I’ve fallen in love with but layered with complex nuances of almonds, spices and vanilla that fade in and out. It’s simply a stunning and classy drink. In Chicago, I visited a restaurant named after my favourite drink – Hot Chocolate. Pastry chef, Mindy Segal makes my all-time favourite Hot Fudge Milanos. No words can describe what happens when you bite down on these soft, tiny cookies. In your mouth, they transformed into chocolaty, buttery silk that slithers across your tongue and down your throat with paralyzing lusciousness and electrifying euphoria. After 15 of these delicious tidbits there was no achy feeling in the pit of my stomach, just sunshine and delight radiating from within – ahhh, I could keep eating. Mindy Segal has real talent. That’s when I discovered her Hot Chocolate Menu. Yes, a menu like a food menu or wine list, Mindy has a hot chocolate menu with 7 different ways to enjoy a steamy cup of cocoa. After a long and agonizing conversation with the Chocolate Sommelier over the merits of which hot chocolate would be best on a warm but almost rainy spring day, he surprised me with a FLIGHT of all seven!! I love him! My board included the following hot chocolates; Malted Vanilla, Medium, Mexican, Black & Tan, Dark, Chai and Half & Half. As we enter this beloved season of hot chocolate, vow not to sip the empty calories of those dark, hot, faux drinks. Instead, fi nd yourself some good chocolate, Callabaut or Ghirardelli and melt it slowly in a pot with whole milk. Whip it with a hand-held milk frother and taste. Now start to blend your own magical cup of irresistible chocolate. Add a drop of vanilla, a spill of Bailey’s or a sprinkle of vanilla sugar. Happy Hot Chocolate Season! For a full description of these mind-blowing chocolate drinks go to my blog at The Ontario Table website. TM
TODAY’S FOOD & WINE
Let ou r online c ommunity gu id e y o u t o p o p u la r lo c a l d e s t in a t ions, event s & act ivities . Dis c ov er what’s n e w & e x c it in g , g e t s p e c ia l o f f e rs, and e xpe rien ce the fun y ear-rou n d !
T O D AY- M A G A Z I N E . C O M / / F O L L O W U S TODAYMAGAZINE.CA 29
RATINGS
Evan’s WINE
100 POINT SCALE 95-100 = Outstanding 90-94 = Excellent 85-89 = Very Good 80-84 = Good 75-79 = Drinkable 70 & under = Below average
Evan Saviolidis is a Wine Tasting Challenge Grand Champion, Journalist for Canada’s largest wine magazine: Quench, Instructor for The Canadian Association of Professional Sommelier, and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit www.evanwinesavvy.com.
Canada
RED 92 Angels Gate Winery Mountainview Pinot Noir 2010, Beamsville Bench ($24) For this price, this wine immensely over delivers. Concentrated and ripe, there is loads of plum, cassis, cherry, black tea, spice and vanilla which carry onto the long finale. Suave tannins allow another four years of aging. Mushroom risotto and lighter game fair will be a marvelous pairing with this beauty. (ES) 91 Pondview Bella Terra Cabernet Sauvignon Unfiltered 2012, Four Mile Creek ($34.95) Being a big fan of the 2010 version of this wine, I was hoping that the 2012 rendition would be just as glorious; well, it is! Full-bodied, yet elegant, 14.3% alcohol wine doles out the blackberry, cassis, violets, raspberry, mocha, mint, roasted herbs and graphite qualities. The tannins are still forceful, so hold for two years and then drink until 2022. (ES) 90 Rosehall Run The Certain Ratio 2012, Ontario ($29.95) The grapes for this Meritage were sourced from PEC and Niagara. The ratio is 45% Cabernet Sauvignon, 34% Merlot and 21% Cabernet Franc. Full-bodied, concentrated and layered; the tobacco, dark cherry, plum, olive, spice, mocha and vanilla flavours are underpinned by loads of ripe, yet unobtrusive tannins. It should age well for the next eight years. (ES) 90 Ravine Vineyard Estate Winery Reserve Cabernet Sauvignon 2010, Niagara Peninsula ($55) A personality of sweet fruits: plum, cassis and raspberry melds with savoury elements à la herbs and tobacco. New oak adds cocoa, vanilla and spice to the mix, creating a complex wine. Medium to full body, the tannins will allow cellaring until 2020 and possibly beyond. Pick your favorite cut of steak to enjoy with this impressive homegrown Cab! (ES)
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90 Redstone Syrah Redstone Vineyard 2010, Lincoln Lakeshore ($39.95) The Syrah grapes for this wine were planted back in 1999, as part of the Thomas and Vaughn winery, and where the Redstone winery is being built. An explosive perfume of pepper, raspberry, cassis, plum, cherry, tobacco and oregano leads into a weighty palate stuffed with red and dark fruits coated with cracked black pepper. (ES) 89 Reif Estate Winery Cabernet Franc Reserve 2012, Niagara River ($21.95)
pineapple, red apple and spice. There is excellent length, medium acidity and enough stuffing to evolve over the next five years. (ES) 89 The Grange of Prince Edward Riesling 2012, Prince Edward County ($15.95) Superb value without a doubt! The petrol, lime, honey, lilac, smoky minerals, white pepper and grapefruit are supported by an intense mid-palate. The finale is long, and the balance between acid and residual sugar is beautifully achieved. Drink over the next 3 years.
This tasty Franc is a terrific follow-up to the equally delicious 2010. Full bodied, there is red currant, cassis, raspberry, anise, cocoa, herbs, tobacco, cola and graphite. The medium acidity, ripe tannins, round texture and long finish will ensure five to six years of cellaring. That said, you can also pop it open tonight and serve with a grilled veal chop topped with a herb infused demi-glace. Excellent value! (ES)
88 Hidden Bench Estate Chardonnay 2012, Beamsville Bench ($28.75)
89 Southbrook Vineyards Triomphe Cabernet Franc 2012, Niagara-on-the-Lake ($21.95)
88 Ravine Vineyard Sauvignon Blanc 2013, Niagara ($28) Lime, gooseberry, nectarine, white grapefruit, herbs and minerals weave around a medium body and crisp personality. It is linear with very good length and is perfectly suited for a grilled vegetable salad topped with goat cheese or chilled seafood tower. (ES)
This biodynamic Cab Franc includes 12% Merlot. There is a deep ruby colour and a complex combination of raspberry, cassis, plum, violets, cinnamon, roasted herbs and tobacco. Balance is the mantra on the palate, with moderate alcohol, good body, considerable length and ripe tannins. Enjoy this lovely wine over the next 5 years. (ES) 89 Domaine Quelyus Pinot Noir Réserve du Domaine 2011, Niagara Peninsula ($45) This new winery project is a partnership of 12 Quebec businessmen. Smartly, they have hired the ever talented Thomas Bachelder, who also produces top Pinot, under his own label, from Burgundy, Oregon and Canada. Mid-weight, this refined Pinot exudes cherry, raspberry, plum, spice and earth. The tannins are soft and the acid fresh, making for a food friendly match with duck magret or a pork terrine. (ES) 88 Norman Hardie County Pinot Noir 2012, Prince Edward County ($39) A cherry explosion encapsulates the plum, earth, rose and clove flavours in this medium bodied Pinot. There is admirable density and persistency as well as a soft texture. Drink over the next three years. As a side note, I had a chance to try a barrel sample of Norm’s premium ‘L’ Pinot Noir. It is a truly magnificent wine which will easily score in the low 90s when released later this year. 87 Cave Spring Cellars Cabernet Merlot 2011, Niagara Escarpment ($15.95) For the price, this is quite a tasty drop! Plum, spice, cherry jam, vanilla and cocoa meld with a pleasing green edge on the palate. Mid-weight, supple tannins and a flavorful finish make for enjoyable drinking. (ES) WHITE 92 Exultet Estates The Blessed Chardonnay 2012, Prince Edward County ($40) It is safe to say that owner/winemaker Gerard Spinosa is making the best Chardonnay in Ontario as this is the 4th consecutive vintage of this wine to capture the gold medal at the Ontario Wine Awards. Luxurious, it pumps out loads of buttered popcorn, hazelnut, cream, mineral, banana,
Yes, there is oak, but it is kept in check by the fruit, producing a mix of caramel, honey, vanilla, peach, pineapple, citrus and sweet apple. Medium to full body, there is sound acid and a lengthy aftertaste. (ES)
87 Burnt Ship Bay Pinot Grigio 2013, Niagara Peninsula ($14.95) I will preface this rating by saying that, as a general rule, I am not a fan of Pinot Grigio. That said, this PG is an absolute joy to drink! The pretty bouquet of banana, peach, honey and flowers give way to fresh apple, mineral and spice on the refreshing palate. Put a good chill to it and enjoy this summer/autumn on the patio or with grilled fish drizzled topped with lemon. (ES) 87 Ridge Road Estate Pinot Gris 2013, Niagara Peninsula ($15.95) No thin, acidic Pinot Grigio here; rather, this is a flavorful, ripe style, made in the Alsatian model, featuring peach, white flowers, spice, cream and apple. The medium body, density and finish make for a delicious drop of Gris. (ES) 86 Union Gold 2011, Niagara Peninsula ($13.95) A blend of Chardonnay, Pinot Gris, Sauv Blanc and Gewurz. Midweight, there is oak aging here, which adds vanilla and cinnamon to the peach, pear and apple qualities. The palate is slightly creamy at first, then the refreshing acidity weighs in on the finish, culminating on a caramel note. Well made, well priced and ready to drink. Pair with roast chicken or halibut. (ES)
Australia
91 Nugan Estate Alfredo Dried Grape Shiraz 2012 ($26.95) Here is something new: an Amarone-styled wine from Australia. Fullbodied and fruit driven, the plum, blackberry, black cherry, raisins, cocoa, vanilla, anise and eucalyptus carry from the nose over to the palate, where fresh acidity, firm tannins and a long finish join the mix. The price is right, especially considering that the Italian versions of comparably cost double. Drink over the next decade. (ES)
89 Peter Lehmann Layers Red 2011, Barossa ($17.95) A definite crowd pleaser! From a cool vintage comes this GSM plus Tempranillo blend. Dark plum, sweet cherry, strawberry and raspberry mesh with the oak flavours of vanilla, cocoa and spice. Rather full bodied, the texture is soft, and there is very good length. Ready to drink, preferably with boeuf bourguignon or lamb chops. (ES)
Austria
88 Winzer Krems Sandgrube 13 Grüner Veltliner 2013 ($12.80) For under $13, this wine is a rock solid value as well as a great primer for those who haven’t experienced the joys of Grüner. Spice, apple, grapefruit, white peach, white flower and bell pepper are built on a crisp, food friendly frame. Try with sauteed shrimps with lemon or grilled vegetables drizzled with balsamic/olive oil and topped with chèvre. (ES)
Greece
89 Domaine Gerovassiliou White 2013, Epanomi ($22.95) This is a 50/50 blend of Malagousia and Assyrtiko, the famous white grape of Santorini, which has now been transplanted all over Greece. By blending the two, the exotic aromas of Malagousia find a home with Assyrtiko’s mineral driven, crisp personality. Peach, honey, white flowers, crushed rock and spice are all in play. Splendid length and ready to drink. (ES)
USA
RED 94 Robert Mondavi Reserve Cabernet Sauvignon 2010, Napa Valley ($139.95) I tried this wine five times over the period of one month, and every time the wine scored the same. Powerful, concentrated, intense, rich and layered were but some of the descriptors I used. Full bodied, the dark fruit comes at you from every direction, followed by mint, violets, cinnamon, cocoa and vanilla. Needless to say, the finale is super long, and there is a boat load of tannins which will ensure three decades of aging. (ES) WHITE 92 Beringer Private Reserve Chardonnay 2012, Napa Valley ($45) I have become a big fan of this wine since winemaker, Laurie Hook, has toned down the oak level. Still full-bodied and full of flavour, the peach, pineapple, honey, apple and toast on the nose meet up with banana cream pie and spice on the long finale. Drink over the next 5 years, preferably with a salt and pepper grilled salmon filet or chicken breast topped with a jalapeno/tropical fruit salsa. (ES) 90 Robert Mondavi Fumé Blanc 2012, Napa Valley ($22.95) As the label denotes, this is a dry Sauvignon Blanc (with the addition of 13% Semillon). Furthermore, it is an aromatic beauty with nectarine, verbena, gooseberry, lime, fresh herbs and minerals. Lengthy on the finish with refreshing acidity. Ceviche and fresh water fish were made for this food friendly bottling. (ES) TM TODAYMAGAZINE.CA 33
Horseplay Sanctuary
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PEOPLE HELPING HORSES HELPING PEOPLE
For more information, please visit us at: www.horseplaysanctuary.com, or on Facebook at Horseplay Sanctuary.
Horseplay Sanctuary is a registered charity dedicated to improving the lives of horses and humans. We offer therapeutic riding programs for children and adults with special needs, and rescue horses that have no future. Customized adult learn-to-ride programs and women’s retreats are available, and help support our programs. Located in the rolling hills of OroMedonte, Horseplay Sanctuary offers a uniquely healing environment in which to learn and grow.
THE
FIVE BY: LYNN ORGYZLO
KEY INGREDIENTS TO KEEP THE WINTER blahs AT BAY
Yikes! Where did the summer go? I find my thoughts are turning to fighting colds, runny noses and guarding against that sun-stripped seasonal malaise. To fight them, don’t underestimate the power of food or the leverage you’ll have with a few easy and delicious recipes. I call these foods my winter chasers. Like any chaser, a winter food chaser means adding lots of healthy foods to your already stimulating diet to boost your immunity to winters bugs. As we switch up the lighter foods that satisfy us in the heat of the summer for heartier winter foods that keep us warm in the winter we need to make sure we’re prepared to guard against the absence of sunshine and the attacks of winter weather. Yes, even in the winter you can eat fruits and vegetables to stay healthy. Winter vegetables tend to be starches and roots. Dense, bitter greens work well together in hearty salads and roasted meats. Citrus fruits, however, are the shining light of winter. Winter is a great season for being inside surrounded with the savoury smells of a kitchen in full use. It’s the time to stock our cupboards with vitamin-rich, cold-weather foods and arm ourselves with some simple yet delicious recipes to battle the winter blahs. So pour yourself a glass of deep, dark red wine, cuddle under a cozy blanket and watch the sparkly snowflakes fall. Enjoy this time of year by eating right. >> TODAYMAGAZINE.CA 35
POMEGRANATES Pomegranates are one of the world’s oldest fruits as well as one of the most nutritious. Pomegranate juice has more antioxidants than any other fruit juice and is super rich in anti-inflammatories making it a heart healthy addition to any diet. But this sweet-sour fruit also has amazing virus fighting powers. You’ll find the globe-shaped fruit in grocery stores from October through January.
FOOD IDEAS: When it comes to salads, fennel and pomegranate go as well together as spinach and pomegranate. Sprinkle the jewel-like seeds into a winter barley salad. I love Panna Cotta topped with pomegranate puree and it looks festive for the Christmas season. Speaking of the holidays, make a pomegranate and cranberry relish for your turkey dinner. Sprinkle a few pomegranate seeds over top a steamy bowl of oatmeal or a steaming bowl of cream of cauliflower soup. Add a splash of unsweetened pomegranate juice to a glass of soda water or a cup of green tea.
STORAGE TIPS: Whole pomegranates keep in an airtight bag in the refrigerator for up to two months, or at room temperature for one to two weeks. Pomegranate seeds should be refrigerated in an airtight container and used within a few days.
CITRUS There are two different kinds of citrus fruits at this time of year. Summer citrus fruits include lemons, limes, oranges and grapefruits, which are at their juiciest in the winter months. Seasonal or winter citrus fruits include mandarin oranges, tangerines, blood oranges, and clementines that are only available at certain times in the winter. All are incredibly high in vitamin C, which is known to increase energy levels, lower anxiety and fight off colds and the flu. In addition, the high levels of free radical fighting antioxidants can even help keep your skin glowing and clear through the dry, blustery winter months.
FOOD IDEAS: The flavours of beets and blood oranges go as well together in a winter salad as do radicchio, pomegranate and oranges. Make a key lime pie, mix a grapefruit and Campari cocktail or add chunks of tangerine to fish tacos. Substitute lemon juice for vinegar in salads, bake a batch of lemon squares and use lots of lemon and lime to make a ceviche bright. Or just peel and eat!
STORAGE TIPS: Refrigerate all citrus and it will keep for a few weeks. Unrefrigerated or at room temperature it will last up to four days.
POTATOES In their plainest form (not fried or drowning in cheese, butter or sour cream) potatoes are abundant in vitamin C and B6, two immunity boosters. Unlike other starches, potatoes are a whole food which contains many beneficial nutrients that help your body fight off winters colds and flu. If you can find purple potatoes you get an added boost from antioxidants linked to a whole host of health benefits and sweet potatoes are loaded with beta-carotene and other nutrients.
FOOD IDEAS: Instead of frying French fries, roast potato strips with salt, pepper and chili powder. Simmer a delicious corn and potato chowder or toss boiled potato chunks with green beans and onions for a delicious salad and - don’t forget to add a few pomegranate seeds. Load beef stew with unpeeled, quartered potatoes and add lemon juice to a pan of Greek-style roasted potatoes. Line muffin tins with shredded potatoes to make a cup then fill them with sautéed broccoli and red peppers. Sweet potatoes cook up into a savoury soup or yummy pie.
STORAGE TIPS: Store potatoes in a dark, cool, well-ventilated area for months. Keep spuds away from onions and apples. At room temperature, potatoes will keep for one to two weeks.
GARLIC & ONIONS Members of the allium family, garlic and onions thrive in cold climates. Folklore claims that wearing a whole clove of garlic around your neck will keep you free from a winter cold or flu. The truth is, garlic has antibacterial, antifungal and antiviral properties making it a powerful flu fighter. Onions are high in vitamins and many other nutrients that fight against chronic respiratory ailments and aging.
COOKING TIPS: Now is the time for eating as much French Onion Soup as you like. Potato leek soup offers a double bonus for warding off the winter blues. Boil 50 cloves of garlic in water with parsley. Lay a thick piece of dried bread in a shallow soup bowl. Pour the garlic broth on top and lay a poached egg on top of the soaked toast – yum! Stuff a whole chicken with 40 cloves of garlic or bake a French onion tart.
STORAGE TIPS: Garlic and onions should not be refrigerated, but kept in a cool, dry, dark place. If conditions are right, onions will keep for a few weeks and garlic for a few months. Leeks should be placed in a plastic bag and refrigerated for up to a week. TODAYMAGAZINE.CA 37
DARK LEAFY GREENS This category includes the super-healthy brassica family of vegetables; broccoli, Brussels sprouts, bok choy, cabbage, kale, chard and collards to name the more popular. Dark leafy greens, such as kale, chard and collards are actually winter-greens, they thrive in the chill of winter when the rest of the produce section thins out. They are all powerful vegetables that aid in digestion, lower the risk of depression, increase immunity and guard against cancer.
FOOD IDEAS: The easiest way to include more super-healthy greens in your diet is to swap one or more of these vegetables for lettuce in salads. Olive oil, lemon and salt reduce the bitterness of some of the bitter greens. Make a batch of kale chips on the weekend while a pot of cream of broccoli soup simmers on the stove. Add bok choy to a stir-fry and half Brussels sprouts, toss with olive oil and bacon bits and roast in a moderate oven (350F) cut-side down on a cookie sheet until browned – delicious! Believe it or not, they’re a great finger-food to snack on while watching your Saturday night movie.
STORAGE TIPS: Wash greens and dry them in a salad spinner. Wrap them in paper towels and put them in a sealable plastic bag. Stored this way, greens will stay fresh for one to two weeks. Broccoli, cauliflower or Brussel sprouts stored in an open bag will keep for up to 10 days.
TIMEtoTOSSit HOW LONG YOUR FOOD WILL KEEP IN THE FREEZER OR THE PANTRY
Freezer
LUNCH MEAT
Pantry
FISH
BREAD
PEANUT BUTTER
1-2 MONTHS
2-6 MONTHS
5-7 DAYS
6 MONTHS
GROUND BEEF
BEEF STEAKS
CEREAL
RICE
3-4 MONTHS
6-12 MONTHS
1 YEAR
1 YEAR
WHOLE CHICKEN
BREAD
CANNED GOODS
SALAD DRESSNGS
1 YEAR
1 YEAR
1 YEAR
1 YEAR
FRESH VEGETABLES
FRESH FRUIT
JAMS/SYRUPS
PASTA
1 YEAR
1 YEAR
1 YEAR
2 YEARS
Need help remembering how long certain foods last in the fridge or in the freezer? Check out our handy infographic at today-magazine.com/tossit.
TM
Wine Cellar
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Private Dining on a new level! Make memories among over 200 labels of wine while savouring a customized menu by our chef.
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TODAYMAGAZINE.CA 39
An Authentic Muskoka Experience corporate retreats • Meetings • Group events
A Retreat unlike any other
Be pampered, wined and dined at one of Canada’s most renowned inns overlooking legendary Lake Joseph
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Vintages
Where every occasion is a culinary experience.
PHOTOS: MARC ROCHETTE, PAUL BENNETT PHOTOGRAPHY
Breakfast, lunch, snack or dinner. Vintages serves fine Muskoka inspired cuisine.
Reservations always recommended: 705-765-3131 or dial “0” from your room. S H E R W O O D I N N . C A
TODAYMAGAZINE.CA 41
Your year-round escape S T Y L E !
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M U S K O K A
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COTTAGE Traditional Rustic Cottage Chic
Your home. Your life. Your style.
In the Village of Rosseau 705.732.4040 www.hilltopinteriors.com TODAYMAGAZINE.CA 43
Last Minute
Preservations I n s t e a d o f t h r ow i n g o u t t h e l e f t ov e r f o o d i n y o u r f r i d g e b e c au s e y o u a r e n o t s u r e w h at t o d o w i t h i t, why not get creative and look at the art of preserving food? You can use almost anything in your fridge to make a wide variety of chutneys, jams and condiments, ensuring leftover foods don’t go to waste. We’ve started you off with three different recipes here, but there is a whole wide world of preserving out there, so check out wellpreserved.ca, foodinjars.com and punkdomestics.com for more recipes and inspiration. >>
INGREDIENTS: 2 tbsp 6 quarts 3 lbs 2 cups
Pickling spice (in spice ball or cheese cloth) Tomatoes, peeled and sliced 3 lbs Onions, peeled and sliced Apples, peeled, cored and sliced 2 cups Sugar White vinegar Coarse salt
DIRECTIONS:
recipe courtesy of Madeleine & Irene Holmes
TOMATO, ONION & APPLE CHUTNEY
In a non-reactive container (stainless steel, glass or plastic), place 1 layer of tomato slices, 1 layer of onion slices and 1 layer of apple slices. Sprinkle approximately ½ tsp of coarse salt on top of the three layers. Repeat the three layers and salt again. Continue layering until all the tomatoes are used. Then cover and let stand overnight (no need to refrigerate). Next day, drain as much liquid as possible then place in a heavy bottomed stainless steel pot on the stove. Add the sugar, vinegar, pickling spice and bring to a boil while being careful not to let it stick. Turn down the heat and let simmer for 15 to 20 minutes or until the onions and apples are soft, stirring occasionally. While the mixture is simmering, check to make sure that it is salty enough. Once the apple and onions are soft, remove the spice ball (or cheese cloth) with the pickling spice and discard the spices. Put the chutney into sterilized quart jars and seal them. Let them cool and store in a cool place. This recipe makes five to six 1 quart jars and can be used right away but improves when aged a week or two. Delicious with all kinds of food but it is especially good with pork chops or pork roast.
NOTE : The best way to peel tomatoes is to scald them first with boiling water for 30 seconds and then peel them. Wear gloves!
INGREDIENTS: 4¼ cups 3 tbs 1-2 tbs 4 cloves 1 cup recipe courtesy of jamieoliver.com
AUBERGENE EGGPLANT
Water Kosher salt Dried oregano Garlic, coarsely sliced Extra virgin olive oil
4¼ cups White wine vinegar 2¼ lbs Eggplant 1-2 Red chili peppers, sliced 1 cup Sunflower oil
DIRECTIONS: 1. Combine water, vinegar and salt in a pot. Bring to a boil. 2. Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2” slices. Cut slices into 1/2” batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon. 3. Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well. 4. Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
INGREDIENTS: 4 cups ½ cup 5 cups 1
pitted and chopped fresh, ripe Bing cherries (about 3 pounds) strained fresh lemon juice ½ tsp unsalted butter Sugar 1 tsp pure almond extract 3-ounce pouch liquid pectin
DIRECTIONS: recipe courtesy of shockinglydelicious.com
BLUE RIBBON BING CHERRY JAM
1. In an 8-quart pan, combine the cherries, lemon juice, sugar and butter. 2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract. 3. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes. TM
TODAYMAGAZINE.CA 45
Art Craft Beer tHe
of
By: laURen cHaRley
Lake of Bays Brewing Company is a stateof-the art brewing facility, producing original craft beers, located in muskoka’s scenic cottage country in the township of Baysville. The brewery was established in 2008 by a young entrepreneur, darren smith, who desired to share his passion for beer with others through the art and science of craft brewery.
D
arren Smith is the founder, owner, and president of Lake of Bays. He began implementing his business plan to open a craft brewery during his final year at McGill University, where he was successfully completing a degree in economics. His interest in producing beer began when he worked at a brewery in St. Catharines, Ontario, and began home brewing in his kitchen while studying at McGill. During this time, Darren would bring his brews over to a local brew pub in Montreal, Reservoir Brew Pub, where the head brewer, Nathan McNutt would taste test his creations and offer him advice on how to improve and perfect each recipe. Darren says he learned the majority of what he knows about brewing from Nathan and owes a lot to him for the success he has achieved in his career as a craft beer artisan. The recipe for Crosswind Pale Ale was developed on the stove of Darren’s Montreal apartment. As a “Craft beer making is a born entrepreneur, he decided to open up his own brewery in the alluring cottage country of Muskoka. mix of art and science: By coincidence, Darren’s parents had recently in some ways, you purchased a property in Baysville but were unsure what to do with it; so it ended up becoming the perfect need to be very careful site for their son’s new business! The building designs and consistent, while for the facility were developed by Darren’s sister, Michelle Senayah, a practicing architect. Darren was in others, there are only 23 when he proudly opened the brewery in 2008.
almost no rules and you can go as far as your imagination will take you. It’s this balance of art and science, plus all the challenges that go along with making beer, including sales and distribution, that make this industry an interesting place to be.” Darren Smith, Owner and President of Lake of Bays Brewing Company.
TODAYMAGAZINE.CA 47
Microbreweries, or “craft breweries”, are small, privately-owned breweries which produce a limited amount of beer and typically source their grain locally. They are generally characterized by the emphasis their companies place THE PROPERTY Situated in the heart of downtown on the quality of ingredients, the Baysville, the Lake of Bays property flavour and uniqueness of the has its own quaint little beer garden beers, and especially the located right on the premises. Guests are craft of the brewing encouraged to bring their own picnic or a technique. take-out meal from a neighboring restaurant to enjoy on the patio along with the delicious beers. The retail store’s rustic, wooden interior embraces northern Canadian décor and sells a variety of Lake of Bays paraphernalia including t-shirts, mugs, glasses, growlers, and of course, packaged beer! Lake of Bays also hosts events at the brewery such as customer appreciation days and concerts. They also hold functions such as special dinners in collaboration with local organizations and businesses in the area, to build and maintain their support within their community. THE BREWING PROCESS The fascinating process of craft brewing at Lake of Bays begins with the careful planning and creative imagination of Dan Unkerskov, head brewer. Lake of Bays produce their fine beers in four separate phases, with the additional fifth and final stage being the enjoyment of consumption by their customers. THE HOT SIDE The initial stage of brewing occurs offsite with a process called mashing, where a fragrant soup is produced by combining two row Canadian and specialty imported barley, which is then shipped to the facility in Baysville. The mixture is then added to grain from their outdoor silo to produce “wort”, which is pumped into the brew kettle and the clear wort liquid is drained during the lautering stage. This is then boiled and combined with hops, producing the flavours and aromas unique to each beer. Finally, yeast is added to the wort as it cools before it migrates to the fermentation phase.
FERMENTATION Patience is the first step in this process, as the brewers must wait several days before fermenting in a unitank, and then leave the solution another week or two for aging and clarification. The magic of science then comes alive when the yeast transforms wort into beer by converting the sugars into alcohol and carbon dioxide. FILTRATION After aging in the fermentation tank, the beer is then filtered to ensure top quality as it enters the shiny, bright beer tanks. PACKAGING Once the beer is carbonated it is then ready to be packaged into bottles, cans, and kegs using a careful handson approach by the expert Lake of Bays brewing team.
Adored by Athletes NHL ALUMNI ASSOCIATION PARTNERSHIP Lake of Bays is proud to be the provider of the official beer of the NHL Alumni Association. All-star of hockey legends are confirmed fans of the Top Shelf Classic Lager, Silver Award Winner at the 2014 Ontario Brewing Awards, North American Lager Category. This refreshing brew combines quality hops with Canadian malt to provide a uniquely flavourful lager with a light taste and citrus aromas. Each beer is packaged in collectible bottles sporting one of four former National Hockey Leauge superstars, alternating each season. THE PIGSKIN PILSNER In 2014, Lake of Bays Brewing Company were proud to announce their new partnership with the CFL Alumni Association. Together they plan to present a series of football themed beers, packaged in growlers and developed to the tastes of suggestions made by over 200 football and craft beer enthusiasts. The first beer in this partnership, The Pigskin Pilsner, is a light-bodied, crisp brew made with two-row Canadian and German pilsner malts and Hallertaur hops. It has distinctive aromas of fresh-cut hay with faint hints of flowers and grain. This delectable beverage became available as a limited release in October 2014, available
THE LAKE OF BAYS BEERS Lake of Bays produces beer containing all natural ingredients, including both their year-round and seasonal products and limited edition brews supporting both the NHL Alumni Association and, recently, also the CFL Alumni Association. “Unlike many craft breweries, we make craft beer for just about every beer lover, craft beer or not. That’s what the “Beer drinkers deserve the best” slogan on our website means,” remarks Tamsen Tilson, Marketing Manager at Lake of Bays Brewing Company. Whether you are a fan of ales or an avid lager drinker, as long as you have a passion for beer, Lake of Bays will have you hooked on one of their trademark brews. The Crosswind Pale Ale is hard to resist for “cross-over” drinkers who like the smooth, clean taste of lager, while the Spark House Pale Ale is a signature red ale with a full and complex flavour. The Rock Cut Baysville Lager provides a unique taste, crafted
to perfection by brewing experts with a keenness for beer and a healthy amount of “northern spirit”. Lake of Bay’s Top Shelf Classic Lager is the signature brew of the NHL Alumni Association, and proudly holds an award winning status for small batch, craft brewed beer. From the vibrant flavours inspired by the vivid colours of autumn, to the crisp, clean, freshness desired whilst sipping in the sun, Lake of Bays has their customers covered for a special beverage to fit each season. Autumn brings the 10 Point Indiana Pale Ale for a bold brew heavy with hop flavour. Wintertime reveals their full-bodied Old North Mocha Porter, perfect for warming up with subtle hints of chocolate, coffee, and tiramisu. The flowing sap from maple trees, marking the start of spring can be experienced along with the Spring Maple Belgian Blonde Ale. Finally, the cooling extracts of citrus and spice provide optimal rejuvenation from the summer’s heat, when relishing the River Walker Ginger Lemon Ale.
TOURING THE BREWERY A tour through the Lake of Bays brewery includes an exciting and didactic walk through the facility where guests will be shown the tanks, production facilities, and packaging equipment, whilst receiving an explanation of the craft brewery process. The guides elaborate on the company’s history, describe the beers, and explain their mission and role as an important part of the Baysville community. Winter tour hours are Saturdays from 11-3pm and on Sundays by appointment. Lake of Bay’s offers their tours free of charge to their devoted customers and fellow beer aficionados.
For more information or to organize a scheduled tour, contact 1-(855) 311-BEER (2337) or visit www.lakeofbaysbrewing.ca. TM TODAYMAGAZINE.CA 49
For many reasons, this place is a must! Reviewed by 4PIG2H, a TripAdvisor traveler » Pittsburgh, PA » June 2, 2014
ELM STREET BAKERY
RHEA ANNA
“Everything about this place is amazing...At least once before I leave town, I have to stop in for a breakfast sandwich as it’s, hands down, the best I’ve ever had. East Aurora is one of the best small towns I have ever had the privilege of visiting and Elm Street epitomizes everything there is to like about this place.”
A TRAVELER REVIEW
Dear Canadians, You’ve tailgated at the Ralph. Caught a flight, found a bargain, been to a game and returned home the same day. You’ve been here, done that. But do you really know Buffalo? Have you seen a Broadway show at Shea’s? Tried the beef-on-weck sushi at Seabar? Quaffed a craft brew at Cole’s? Toured a Frank Lloyd Wright masterpiece? Walked and gawked and windowshopped in the Elmwood Village? Caught an alt-country show at an opening at the Burchfield Penney? Segwayed through Delaware Park? Stopped to smell
BIFF HENRICH
Sportsmen’s Tavern? Been to
ERIC FRICK
the flowers at Garden Walk? Taken the kids to the Buffalo Zoo? Had an artisanal cocktail at Vera? Been to a classical concert at Kleinhans? Kayaked through Elevator Alley? Gone to a food truck rodeo at Larkin Square? Tried your luck at the Seneca Buffalo Creek Casino? No? Then what are you waiting for? That’s 15 things you didn’t know about Buffalo Niagara. Pop over the Peace Bridge and see for yourself. The nearest faraway place is just a short drive away. Sincerely,
Buffalo Niagara
VisitBuffaloNiagara.com » 1.800.BUFFALO TODAYMAGAZINE.CA 51
LOYALTY:
THERE IS NO SUCH THING BY: LYNN OGRYZLO It’s one of the top ten sexiest foods in the world. Thick, fudgy brownies, the kind that wrap themselves around your teeth and cream across your tongue, release billows of velvety, thick chocolate stickiness throughout your olfactory senses that have the ability to block out the entire world. The right kind of brownie grabs your full attention just like that, and then proceeds to slowly caress your psyche into full seduction. Who doesn’t love a good brownie? Ah yes, good is the qualifying word. What makes a good brownie different from an ordinary brownie and even a bad one? For the sake of this story, let’s eliminate the bad brownies. I think we already avoid those pre-packaged squares of dry, pale, brownness. The ordinary or mediocre brownie either has a slight crystalized sugary crunch, a chalky cocoa texture or a weak chocolate impact. Heaven forbid they’d have all three tell tale signs of lacklusterness. Like all sweets, some will settle for this kind of non-decadence, but I for one am an awful lot more discerning when it comes to brownies. To qualify as one of the best brownies, it must have the right ratio of fudgy-ness to cakeyness, it should have a glossy, crackly top, be moist throughout with a weightiness and have the right balance of sweetness to blockbuster chocolate. One bite of a brownie with the right combination of these attributes will throw your eyes back into your head. Lucky for you, I’ve obsessively tried many different brownie recipes and have found a few that stand out from the world of brownie promises. While I can be incredibly picky when it comes to brownies, I have to admit I have no brownie loyalty. How could I? I’ve been known to push my way to the front of a queue to be first to sink my teeth into the perfect salted caramel chunk brownie and I may have lied to get a bag of outrageous, limited edition stout black cherry chocolate brownies. I’ve been known to offend some by creaming the decadence of burrata cheese into my own brownies (they were burrata lovers, not brownie lovers) and delight others with a message stenciled in icing sugar over a platter of yummy brownies. When you’re a brownie lover, there’s not much you can’t do.
TODAYMAGAZINE.CA 53
Lynn’s Favourite Cocoa Brownies
In fact, it’s too bad its post Halloween season because you could have made it a scary brownie Halloween. Here’s how delicious brownies become scary. A few years ago I made real fudgy brownies into the shape of dog poo (ok, stay with me here). I went to the dollar store and bought a kitty litter pan and pooper-scooper. I filled the pan with Rice Krispies cereal and scooped my brownies to trick-or treaters with the (never used) scooper. The reactions of the children were like being on an episode of Candid Camera; fear at first that quickly turned into rolling, tear dropping, belly laughs – yet when the truth was revealed, only half the trick-or-treaters would actually eat them. They just weren’t sure. With everything great, there is always controversy. In the brownie world there are two camps and never do the two meet. There are those who believe that the best in chocolate brownies are not made with a base of melted chocolate, but only with Dutch processed cocoa powder. I know what you're thinking. You’re thinking that all roads to fudgy, dark and rich brownies can only be paved with bricks of melted glossy chocolate; that cocoa powder couldn’t possibly make a better brownie. That's what I thought too. But then I was tricked into sinking my teeth into a cocoa brownie one day and have to admit, there is something to this. I think it has something to do with the amount of fat in a brownie recipe. Brownies are made with lots of butter (always a good thing) and if you add cocoa butter on top of that, it almost dilutes the chocolate flavour. But when Dutch-processed cocoa is used, the fat ratio to chocolate flavour is more balanced and the result is a blockbuster chocolaty brownie. Beyond the noticeable flavour difference, brownies made with bars of tempered chocolate are fudgier and brownies made with cocoa powder are chewier. Most people are quite committed to one style or another but like I said, I have no brownie loyalty. The other ingredient that requires balancing is sugar. Brownies aren’t supposed to taste like Tootsie Rolls so keep the sugar to a minimum. Sugar is a powerful ingredient; less of it promotes an upsurge of chocolate flavour. To get a good sugar ratio in your brownie, cocoa powder is better because bars of baking chocolate are processed with sugar. Sugar can also help to create a glossy topped brownie. Whether you’re making your brownies with melted chocolate or cocoa, whisk some of the sugar into the eggs until the sugar dissolves and you’ll get a real glossy crackle topped brownie. When it comes to my giant squares of black seduction, I’m also not a purist. I could go for almond macaroon brownies one day and completely switch over to salted caramel, pecan brownies the next. My palate conforms from an elegant ganache topped, minted brownie to a hearty whisky, dulce de leche, double chocolate brownie with ease. When I’m craving a comfort-food brownie, it’s usually a dark, fudgy, walnut brownie with a sufficiently cracked top and when I have guests on a blistery winters day I often treat them to a decadent hot chocolate and a square of peanut butter, Bailey brownies. Oh yea, and it’s ok to spill a little Bailey’s into the hot chocolate too. Whatever you do, never, I mean never make a brownie from a cake mix. It’s too sugary and dense without any soul. Yes, brownies have soul. The soul of a brownie is the magical element that makes you swoon, it elevates your palate from ordinary expectations to wow, powerhouse, eye-popping surprise. Never underestimate the soul of a good homemade brownie. There are people who like brownies and then there are people who LOVE brownies. Those of us who love brownies have no particular loyalty to any one brownies and are not usually the sharing type. But hey, here I am sharing my favourite brownie recipes, well, at least, it’s my favourite today.
INGREDIENTS 10 tablespoons (150 mL) butter 1 ¼ cups (310 mL) sugar ¾ cup (180 mL) unsweetened, Dutchprocessed cocoa powder ¼ teaspoon (1 mL) salt (or a heaping ¼ teaspoon of salt flakes as I used) ½ teaspoon (2.5 mL) pure vanilla extract 2 large eggs, cold ½ cup (125 mL) all-purpose flour 1 cup (250 mL) walnut pieces
DIRECTIONS Position a rack in the lower third of the oven and preheat to 325°F (160C). Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or waxed paper. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set over a pot of simmering water. Cook until the mixture is fairy hot, stirring occasionally. Remove the bowl and let cool for 5 minutes. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for a minute. Stir in the nuts and spread evenly in the baking pan. Bake 25 to 30 minutes. Let cool completely on a rack. Transfer the brownies to a cutting board and cut into 16 squares. TM
RECIPES
RECIPE BOOK A COLLECTION OF SOME OF OUR FAVOURITE RECIPES COURTESY OF FOUR OF AMAZING CHEFS. WE’VE ALSO INCLUDED SOME HANDY CHARTS THAT WILL MAKE ALL YOUR HARD WORK IN THE KITCHEN JUST A LITTLE BIT EASIER (AND TASTIER).
TODAYMAGAZINE.CA 55
uth’s sweet otato Casserol
M a k e s 4 Se rv i ng s
Ingredients
Crust Mixture:
Process:
¾ cup brown sugar ¼ cup flour ¾ cup chopped nuts (pecans preferred) ¼ cup melted butter
1. Combine crust mixture in mixing bowl and put to one side. 2. Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 3. Pour sweet potato mixture into buttered baking dish. 4. Sprinkle crust mixture evenly onto surface of sweet potato mixture. 5. Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.
Sweet Potato Mixture:
¾ cup sugar ¼ tsp vanilla 2 cups mashed sweet potatoes 1 egg, well beaten ¼ cup butter
Recipe also available on ruthchris.com/recipes
TASTY TREATS BY ANNA OLSON
CARAMEL PEANUT POPCORN Makes about 7 cups • • • • • • • • •
5 cups popped popcorn kernels 2 cups salted peanuts 1 ¼ cups light brown sugar, packed ¼ cup unsalted butter ¼ cup pure maple syrup 2 tsp vanilla extract 1 tsp white vinegar ½ tsp salt ¼ tsp baking soda
1. Preheat the oven to 250°F. Line a baking tray with parchment paper and toss the popcorn and peanuts on tray. Keep this warm in oven while preparing the caramel. 2. In a saucepot over medium-low heat, stir the brown sugar, butter and maple syrup until the butter has melted. Increase the heat to high and boil sugar mixture until a candy thermometer reads 255 °F (just past softball stage), about 4 minutes. While boiling, occasionally brush the sides of the pot with a pastry or silicone brush dipped in cool water. Remove the pot from heat and stir in the vanilla extract, vinegar, salt and baking soda (the mixture will bubble). Slowly pour the syrup over the popcorn and peanuts, gently stirring to coat completely.
3. Bake the mixture until the caramel feels dry, about 1 hour 20 minutes, stirring occasionally. Remove from oven and stir the mixture before it cools completely, to break up the bigger pieces. Cool completely in pan. It will keep up to a week when stored in airtight container.
SWEET & SALTY TRAIL MIX Makes about 4 cups • • • • • • • • • • •
1 cup whole almonds 1 cup unsalted peanuts ½ cup shelled unsalted pumpkin seeds ¼ cup unsalted sunflower seeds 3 Tbsp maple syrup 1 tsp celery salt ½ tsp coarse sea salt ½ tsp ground cumin ¼ tsp ground cinnamon ½ cup raisins ½ cup dried cranberries
1. Preheat the oven to 375ºF and line a baking tray with parchment paper. 2. Toss the almonds, peanuts, pumpkin seeds and sunflower seeds with the maple syrup, celery salt, sea salt, cumin and cinnamon. Spread this onto the prepared baking tray and bake, stirring once halfway, for 18-20 minutes, until the nuts are toasted. While still warm, stir in the raisins and cranberries. Let the mix cool and store in an airtight container. The mix will keep up to a month in an airtight container. From “Fresh with Anna Olson”, Whitecap Books 2009
TODAYMAGAZINE.CA 57
RAVINE VINEYARD
APPLE PIE CRUMBLE APPLE FILLING • • • • •
6 cups peeled & chopped apples ½ cup sugar ½ tsp. cinnamon ½ tsp. nutmeg 2 tsp. all-purpose flour
This recipe is to fill a 9 inch deep-dish pie. In a bowl, whisk together sugar, flour and spices. Spread mixture evenly over peeled apples.
OATMEAL CRUMB TOPPING • • • •
1 cup of oats 1 cup of all-purpose flour 2/3 cup brown sugar 2/3 cup cold butter
In a mixing bowl (or in a bowl by hand) place all ingredients and mix butter until it breaks down into small pea size bits, you don’t want to over mix! It should appear loose and crumb-like.
PIE DOUGH • • • • •
2.25 cups butter cold and grated 6.5 cups of all-purpose flour 3 tsp. salt 2 egg yolks 125ml cold water
Ensure butter and water are cold. Grate butter into all other ingredients and then mix by hand or in a mixer until just comes together –do not over mix! Gather dough into ball and flatten into disk. Wrap in plastic and chill overnight or for a minimum of 4 to 6 hours.
FINAL METHOD… Pre-heat oven to 350° F. Roll out dough onto lightly floured surface, then line a 9-inch pie dish with dough. Pack the apple pie filling into the pie dish then top with oatmeal crumb. Bake pie in oven for approximately 40 to 50 minute or until apples in centre are tender when pierced. Best served with vanilla ice cream & Ravine Vineyard 2012 Vidal Icewine! RECIPE COURTESY OF RAVINE VINEYARDS
Sherwood Inn on Lake Joseph
15,000 REASONS TO SAY “I DO” AT SHERWOOD INN $15,000
All-Inclusive Wedding Package
APRIL 11 OR 18, 2015 NOVEMBER 7 OR 14, 2015 MARCH 19 OR 26, 2016
INCLUDES: • exclusive use of Sherwood inn resort from 4 p.m. on day of arrival to 11 a.m. on day of departure • Services of on-site catering manager for planning, preparation, and execution of your wedding • Wedding menu tasting for bride and groom • Standard one-hour cocktail reception • reception hors d’oeuvres (three per person, resort’s choice) • Three-course dinner (choice of menu, max. 80 guests) • Wine service with dinner (two glasses per guest, resort’s choice) • Three hours of standard host bar following dinner • coffee and tea station • Photo booth with props • Tealight holders and candles on dining tables • run of the House room rate • Personalized welcome agenda for each guest • Set up and tear down of ceremony and reception • Two nights’ accommodation at Sherwood inn resort with breakfast each morning for the bride and groom • Anniversary one-night stay with breakfast • SOcAn and re-Sound Fees • Taxes and gratuity
PHOTO: MicHAeL STeinGArd
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LIFESTYLE & CULTURE
DIS
CON NEC TED WHAT I LEARNED BY GIVING UP MY CELL PHONE FOR THREE MONTHS BY MARIANA BOCKAROVA
I
t was around this time last year that the unprecedented ice storm hit Toronto and I found myself, like thousands, without power for a staggering 85 hours in the freezing cold. Within the first 12 hours, I sat in my living room bundled in blankets, shivering, but finding comfort in the dim glow of my cell phone. I cleaned up my email with a sense of satisfaction; the proverbial ‘break from life’ the otherwise heinous ice storm had given me allowed a surprisingly high amount of productivity. As hours passed, I searched through my Facebook newsfeed, visited friends’ profiles who I hadn’t recalled in some time, and read through my twitter feed, with the hashtag #darkTO proving particularly entertaining. With a slight smile noting the communal outrage that was experienced towards the ice storm, though I was without power, the little device in my hand kept me feeling well connected to the rest of the world. I felt alit, that is, until the “spinning wheel of death”, as it is known in the iPhone community, became the last light I saw that night. Then, everything really went dark: Within the first hour of being cell-less, I felt okay. Although, that isn’t to say I wouldn’t habitually check my phone to see if I had any incoming text messages, only to be cruelly reminded that while my phone was physically there, I was, for all intents and purposes, cell-less. The second hour was full of self-distraction by the means of contemplating how to cook in the cold and trying to clean my house with only a candle in hand (which never bodes well). I found myself routinely wandering into my pocket and digging at my phone, wondering whether it had miraculously sprung to life. It really wasn’t until the third hour that I became desperate – who had called? Who had texted? Despite it being two o’clock in the morning, how many “important” emails had I received? Yes, I gather from staring at my wristwatch that night, it had taken me a total of three hours to feel totally and completely severed from humanity. I woke up the next morning with thoughts sprinting about my flatlined connection to the external world: I wondered how many laws of social etiquette I had violated by not having replied to an email or text in an appropriate amount of time. After all, in the context of social game theory, taking too long to respond could constitute a chief offense. Early that morning, then, I found the dissipation of my distressing thoughts to be proper justification to walk TODAYMAGAZINE.CA 63
NEXT, I LEARNED THAT PEOPLE ARE, IN FACT,
a half hour in knee-deep snow to a local library where I planned to charge my phone. Upon arrival, and subsequent realization that the library was not yet open, I stood outside for hours, burrowing my feet in the snow, contemplating how it was possible that this little device had such a hold over me: Marshall McLuhan, famed Canadian scholar and writer, wrote that technologies become an extension of our physical and mental selves. I had become so reliant on my cell-phone, on this seemingly wonderful extension of myself, that I never once thought of the ramifications of this over-reliance: In storing numbers, and using Siri to voice-to-text record notes, I no longer used my memory in order to recall thoughts, but rather I would refer back to my saved data. Through using my cellphone’s built-in GPS, the navigation portion of my brain, which should have evolutionarily been fine tuned in providing a sense of direction by now, had likely weakened as well. I thought about McLuhan’s words and how many times I had wandered on Facebook mobile, particularly during a tiring or boring moment to watch other people live their lives instead of truly living my own. Perhaps it was a moment of learned helplessness, knowing the batteries of my cellphone would continuously die and I would be launched into cell-less despair again, but I decided in that moment to bury my phone in the folds of my purse, walk home, and embrace my newfound cell-less existence. The next three months were met by confusion, anger, and – surprisingly – admiration, by both myself and anyone who had attempted contact with me. Not having a cellphone meant not having instant access to my social and professional network, not receiving information at my fingertips whenever it was wanted or needed, and not being able to respond to emails and text messages within seconds. These were all matters of efficiency and productivity, but the poignancy of not “being connected” really boiled down to having to re-awaken the uncomfortable feelings we have whenever we reach into our pockets to distract ourselves from the harsher realities of life; the moments wherein we’re awkward and feel alone. The fi rst time I came to this realization was at the two-week mark, during my daily subway commute downtown. By this point, the novelty of being cell-less had worn off. I looked around at the bizarre nature of what is a human with a cellphone; each passenger connected to a world of their own, together. Surrounded by each
WONDERFUL,
ONLY THEY
AREN’T
GIVEN AMPLE
OPPORTUNITY TO EXPRESS
THIS QUALITY.
other, the only interaction each had would be an accidental bump and a half-hearted apology. Though they were all connected – pods in ear, cell in hand – they were inevitably alone, the cellphone a crutch to make it seem otherwise: As a man sitting next to an attractive young woman peered at her cellphone, she jerked up in surprise. He had violated her somehow by just by a glance. He then noted something about the nature of Candy Crush and for a brief moment, she looked up at him and smiled, albeit reluctantly, before slumping back, eyes to phone, gawking. He re-initiated contact a few times, before her response was clear: No, thanks. To anyone observing the interaction, her phone was not merely an escape, but a protective friend replacing a physical one. Where she felt she couldn’t speak, her cell did all the talking. With every rejection that faced him, he, as well, would turn to back his phone; too important, too busy to care: The avoidance of those uncomfortable feelings substantially mediated by a cell in hand. Next, I learned that people are, in fact, wonderful, only they aren’t given ample opportunity to express this quality. This recognition came as I stood outside a subway pod, waiting to be picked up by a friend for dinner. I had no way of alerting her that I had arrived a half-hour early, so I resolved to stay and wait. As I stood there, a middle-aged woman coming out of the subway rushed towards me; “Do you need a token? I have plenty.” I hadn’t approached her, but she must have seen a mark of disappointment on my face and assumed it was due to financial reasons on my part. I explained to her the situation I had put myself in, and she was quick to offer me her phone, as well as admiration for the project I had undertaken. We exchanged numbers – home phone, in my case – and have been friends since. Without my phone, I made a greater effort to connect to friends and saw the quality of my social and family life improve…all without lifting a finger – no pun intended. Lastly, I learned to sleep. The blue light emanating from our screens suppresses our production of melatonin, a hormone which helps us fall into restful slumber. Decreased melatonin has been linked to higher rates of breast, ovarian, and prostate cancers, and studies have found that wearing amber glasses, which block blue light rays, is linked to lower cancer rates. This particular blue light exposure has not only been found to directly correlate with higher cancer rates in mice, but it has a profound effect on mood as well, being linked to higher rates of depression in mice. My life without a cell phone lasted a total of three months. I feel like I could have extended it for more, had I not recognized that in unfortunate times of urgency, when needing to be reached is essential, a cell phone proves to be an invaluable tool. Nevertheless, I learned lessons I had forgotten for years in my voyage of cell-lessness, which I hope to remember for many more years to come. If not, a three-month cell-less retreat would do just fine. TM
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TODAYMAGAZINE.CA 67
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EARLY YEARS at the
JOHNSTON CRANBERRY MARSH By Andrew Hind
The changing foliage and the cold snap that has you reaching for sweaters aren’t the only things that let you know that winter has arrived in Muskoka. Another sure sign is the ripening of cranberries in Johnston’s Cranberry Marsh. In Muskoka, cranberries have become synonymous with the holiday season. Cranberries are a native North American fruit and once grew wild in wetlands across the eastern portions of the continent, from Ontario across to the Newfoundland and New England, then down as far as New Jersey. Despite the fact that Woodland Indians native to Ontario had been harvesting cranberries for centuries, there were no commercial cranberry farms in province until the mid-twentieth century. It was only in 1947 that George Mollard established Ontario’s first (though short-lived) cranberry farm in MacTier. Working for Mollard was a young and ambitious man named Orville Johnston. Johnston worked on the Mollard farm for a couple of seasons, learning the ins-and-outs of cranberry cultivation, laying the groundwork for his own future. After a few years and having gained valuable experience, Johnston began to consider establishing a cranberry farm of his own. In 1950 he purchased 270 acres of land, much of it dominated by marsh, located near the village of Bala. Local legend says he was attracted to Bala because it was home to Dunn’s Pavilion (now the Kee to Bala), which in the 1940s and 1950s was a popular dance club known for playing host to some of the biggest names in big-band music. “In addition to being a cranberry grower, my dad was a very talented singer and piano player,” explains Murray Johnston, who owns and operates the farm today. “He used to moonlight as a musician to help feed his family, which was especially important in the early years because it takes a cranberry field a number of years to begin producing.” With Dunn’s Pavilion nearby, Orville could be assured a steady source of supplemental income while his farm slowly established itself.
One wonders where Orville found the energy. While nights were spent playing before packed crowds, days were fi lled with laboriously building his farm. The process began with cleaning the marshland of shrubs with a bulldozer and making it level to make planting, flooding and harvesting as easy as possible. A ditch was dug by hand around the marsh to lower the water and provide drainage. Next, the planting bed was shaping. This consisted of building dykes, digging ditches on beds, and adding a layer of sand to suppress weeds and give vines an easy rooting medium. To maintain water levels an extensive network of dams, reservoirs, flow gates, and ponds had to be built. Lastly, of course, the vines were planted by hand. The labour doesn’t end with planting, however. A lot of work goes into cranberry cultivation. They are not an easy plant to grow, and are quite finicky. One of the most common misconceptions about cranberries is that they are aquatic plants. They’re not. Cranberries actually grow in solid, if moist ground. Because ripe cranberries float, it became common practice to flood fields in the autumn to facilitate harvesting.” Fields are flooded twice more during the course of the year, in winter and spring. Muskoka gets a lot of snow, but unfortunately snow prevents the frost from penetrating into the ground. As a result, the ground warmth brings cranberry vines out of dormancy and they suffocate. To prevent ‘winter kill’, marshes are flooded to freeze the vines. A similarly dangerous time for cranberry plants is in the spring, once warm temperatures melt the snow and expose the vines hiding beneath. But while the snow may be gone, the ground remains frozen. As a result, roots can’t absorb any moisture, putting vine tips at risk of being desiccated by spring winds. Flooding the fields in spring protects the vulnerable vines. Through patience and trial and error, Orville determined which cranberry varieties grew strongest and provided the best yield in the Muskoka climate (many of the vines Orville planted are still producing today and are considered ‘heritage’ varieties). He was ecstatic when, right on schedule, a small crop appeared after three years, though he knew it would take five years to produce a full crop. Orville was just getting his fi rst viable crop when, in 1959, the price of cranberries suddenly collapsed. The price fell from 50 cents a pound to 10 cents. “After having not played music for a few years, my Dad returned to it again just to make a living. He became a founding member of the Sandmen band that played at The Sands Resort,” explains Murray. “The irony is that my father only played music for money; it was a job, not a passion. But it provided a great income for him because the farm never did. He never really made any money from it. The farm was a labour of love for him.” With the failure of Mollard’s MacTier cranberry operation in the early 1950s, Orville Johnston became Ontario’s only commercial cranberry farmer and the province’s expert on cranberry cultivation. Rather than hold that hard-won expertise close to his chest to ensure no competition to his farm arose, he agreed to share it by working as an unpaid consultant to establish a cranberry operation on the nearby First Nation Wahta Territory. Iroquois Cranberry Growers, which opened in 1969 and continues in operation today, was the result. Though Orville never made much money growing cranberries, the farm is today thriving under the stewardship of Murray and his wife Wendy. Thousands of people travel to Muskoka every autumn to visit Johnston’s Cranberry Farm. Yet, it’s unlikely that many of the visitors that explore the bogs, watch as cranberries are harvested, or sample unique cranberry wines recognize that trials and tribulations, the labour, and the expertise that has gone into transforming wild wetlands into a thriving farm and an Ontario landmark. TM
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WHY WE LIKE WHAT WE LIKE By: Mariana Bockarova I judiciously placed one fry in my mouth, and chewed slowly. We had been on the road for nearly six hours now, and it was the only place we could find for miles. Really, it was either this or a bag of Cheetos from the gas station nearby. This was my first McDonald’s French fry in what might have been six years. I ate hesitantly, with facts and figures from the film Super Size Me running through my mind. But right then, after the first fry, with indisputable clarity, my reluctant chewing quickened: Whatever I was eating didn’t matter, I liked it. I liked it so much, in fact, I consumed the whole box, along with the McChicken sandwich slathered in sauce next to it. I then ordered seconds. Gluttony, perhaps, or a moment of intense hunger satiated by the delicious taste of greasy, fatty, sugar-filled food. But I’d known better, hadn’t I? After all, I had read the current research on sodium intake, and seen the YouTube videos of the content that can only be described as “pink slime” presumably forming McDonald’s chicken “meat”. Nevertheless, there I was, French fry in hand. Not only did I like it; appropriately, I was “lovin’it”. Why?
“APPARENTLY, WHEN A PRODUCT MATCHES OUR EXPECTED QUALITY OF IT, WE LIKE IT.”
F
rom a biological perspective, in his book, Salt Sugar Fat: How the Food Giants Hooked Us, Michael Moss explains that we humans derive an enormous amount of pleasure from eating specific foods. In fact, we’re programmed to: Before we even consume food, just the sight of it is enough for our mouths to literally start watering. It’s not only the saliva production that acts as a precursor to pleasurable feelings, but when food interacts with our saliva, the taste buds inside our mouths release chemicals into the nerves which signal to the brain that we are consuming something satisfying. While preference for certain tastes begins in utero – such that if your mother ate chocolates, you, too, should enjoy a healthy liking of sweets – this doesn’t only work with sugary foods, but any refi ned starch - like bread, pizza, even hamburger buns - which our body converts to sugar. While the brain research is still fuzzy, we do know that eating specific foods triggers the “reward circuit” in our brain, mainly controlled through a structure called the Nucleus Accumbens. In fact, it is this very structure, the Nucleus Accumbens, that isn’t just found to be central when we eat delicious – though likely not so healthy – foods. It is found to be a key player in anything we like, music included. In a 2013 study, researchers from McGill University asked 20 people to listen to music in their preferred genre while in an MRI. The catch was, they had never listened to the songs before, and immediately after each song, they were asked whether they would spend zero dollars, 99c, $1.29 or $2 to purchase the song from iTunes. When a participant in the study really enjoyed the song, the reward center lit up. The really interesting part was that the researchers found that the more the reward center was activated, the more money participants in the study were willing to spend on the song. Though this is important to note – especially when we have a credit card on hand and iTunes open! – where did one’s “liking” of that genre come from? From a psychological lens, as identified by Tom Vanderbilt, we like things for a number of different reasons: For starters, psychologist Robert Zajonc’s “mere exposure” effect suggests that “mere repeated exposure of the individual to a stimulus is a sufficient condition for the enhancement of his attitude toward it.” In fact, the McGill researchers found that while the Nucleus Accumbens lit up, so did a region of the brain called the superior temporal gyrus, which is “the part of the brain that has stored all the templates of the music we’ve heard in the past”. The problem with the mere exposure effect is that as we are exposed to more complex pieces of music or even more com-
plicated meals, we tend to prefer them to simpler tastes. Perhaps this explains why we enjoyed “Twinkle Twinkle Little Star” as infants, but it would be an unlikely choice to identify as our favorite piece today. Second, as we might expect, memory plays a hefty role in liking what we like: Choosing the same brand of peanut butter we used to eat as a child, or keeping a raggedy teddy bear on our nightstand, even though it might be 20 years old? We can attribute these behaviors to the memories and nostalgic feelings we get when we see them, because of the fond memories we have attached to them. In fact, a common phenomenon curbed by memory is gradually disliking what we consume when we consume it. For instance, having that fi rst bite of chocolate always tastes better than when you’ve eaten half (or more!) of the bar. Instead of remembering how bland the chocolate tasted after the tenth bite, our memory tricks us into thinking eating the whole bar was as pleasurable as the fi rst. Third, our expectations play a large role in determining what we like and how much we actually like it. In a study looking at how food labels influence the liking of food, researchers asked their participants to taste two types of corn - one that was from a recognizable brand, and another that went unbranded. They were told which was the brand-name corn immediately before trying both and asked to rate how much they expected to like each kind. Not surprisingly, participants rated that they expected to like the branded corn much more than the unbranded. When eating the corn, they found their expectations to be true – they preferred the taste of the branded corn to that of the unbranded kind. The catch? Both were the exact same corn! Apparently, when a product matches our expected quality of it, we like it. Evolutionarily, we like what we need. We are programmed to want to survive and reproduce, and our behaviors – including choosing what we like – is directly shaped from this motivation. We like food, water, and sleep because we need it to survive. We like sex because we need it to reproduce. According to Paul Bloom’s book, How Pleasure Works: The New Science of Why We Like What We Like, from the adaptationist theory of pleasure, we humans like weird things – dying our hair purple, painting our nails black, putting tattoos on our face – as a means to “peacock”. In other words, we choose to like strange things because it’s an ostentatious way of attempting to attract a mate. Whether my eating of McDonald’s fulfi lled my evolutionary need to eat, elicited memories of eating Happy Meals as a child, or maybe even overwhelmed my brain’s reward centre upon fi rst bite, we like what we like, and it’s what we like that makes us unique. TM
TODAYMAGAZINE.CA 77
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MUSKOKA
EVENTS MUSKOKA WEDDING SHOW January 17 in Gravenhurst Taking place at the Muskoka Boat and Heritage Centre, this is the perfect place to go to find everything you need for a dream wedding. There is food and beverage samples, demos by vendors, gift bags, a fashion show and much more. More information is available at facebook.com/MuskokaWeddingShow PORT SYDNEY WINTER CARNIVAL January 21 to 24 in Port Sydney This year will mark the 58th year for this fun winter event. Different activities are happening every day! More info at portsydneycofc.com 48TH ANNUAL PORT CARLING WINTERFEST February 6 to 8 in Port Carling Taking place at various locations throughout town, there will be entertainment, face painting, horse and wagon rides, a dog show, axe throwing, carving competitions, public skating, hockey‌and more. Everything that makes winter fun will be happening this weekend. More information at portcarlingwinterfest.ca GRAVENHURST WINTER CARNIVAL February 20 to 22 in Gravenhurst This year’s carnival will feature bed races, doggie dash, donut eating contest, arm wrestling, Monster Trucks, Skating, Line Dancing and tons of other fun stuff. Visit gravenhurstwintercarnival.ca 6TH ANNUAL MUSKOKA CARVING EVENT March 19 to 22 in Gravenhurst This chainsaw carving event features many established Ontario artists, as well as some new and emerging artists. Carvings will be for sale and carving will be happening directly on site as well. Taking place at Back Yard Stuff at 2269 Hwy. 11 South. More information at muskokacarvingevent.com. MUSKOKA HOME AND COTTAGE SHOW April 24 to 26 in Bracebridge Held just in time for the start of cottage season in Muskoka, this home show will now feature all the latest information on all the new home products and projects. More information at muskokabuilders.com/home-show/
TODAYMAGAZINE.CA 79
SPOTLIGHT ON:
THE GRAVENHURST OPERA HOUSE CANADA IS BLESSED WITH UNUSUAL RICHES WHEN IT COMES TO SUMMER THEATRE. IN SMALL TOWNS FROM NEWFOUNDLAND TO BRITISH COLUMBIA, WE FIND HIGH-QUALITY, ENTERTAINING PRODUCTIONS DOTTING THE LANDSCAPE. AND THEY CAN ALL TRACE THEIR ROOTS BACK TO MUSKOK A AND THE CENTURY-OLD GRAVENHURST OPERA HOUSE.
T
his heritage building, one of the finest examples of Victorian theatre construction north of Toronto and the stage for literally hundreds of productions over the past 100-years, is the undisputed birthplace of Canadian summer theatre. It was here, 80 years ago in 1934, that the first professional summer theatre-company raised the curtain on what has since become a seasonal tradition in Canada. But by that time, the Gravenhurst Opera House—actually built in 1901 as a combined town hall and theatre—already had three decades of exciting history behind it. Most of the events hosted by the Opera House prior to 1934 were musical or stage productions performed by local groups. The occasional professional show was generally courtesy of one of the more than
300 touring vaudeville companies that crisscrossed the United States and Canada by train in the early 20th century, stopping at rail-side communities to provide some entertainment for locals before moving on again. The typical show offered a variety of entertainment that had something for everyone: musical performances, comedy skits, short one-scene plays, and circus-like acts that might include jugglers, acrobats, and trained animals. In June of 1934, John Holden, a man known today as the father of Canadian summer theatre, arrived in Gravenhurst to stage live theatre productions. As a result, the Gravenhurst Opera House became the birthplace of Canadian summer theatre.
WHILE STILL COZY AND QUAINT, IT WAS NOW NOTHING SHORT OF STYLISH AND GRAND. The Op is no stranger to talent. Reach way back into this theatre’s history and you find some of Canada’s greatest talents performing on her stage. Honor Blackman performed here in 1952 in Oscar Wilde’s The Importance of Being Earnest. Of course, Blackman is best known for becoming the very fi rst Bond Girl, Pussy Galore, alongside Sean Connery in Goldfinger. Doc Williams, the country superstar of his era, performed at the Op in 1956. That same summer and on the same stage, Donald Sutherland, star of countless Hollywood fi lms, including The Dirty Dozen and M*A*S*H, made his acting debut starring in The Rainmaker. Sutherland returned again in 1957, before being lured to Hollywood by friend and fellow Canadian, Christopher Plummer. Gordon Lightfoot, Michael Burgess, Graham Green, Megan Follows, and Helen Shaver also had their names prominently displayed on the billboards at various times. In the realm of what might have been, starlet and blonde bombshell Jane Mansfield had been scheduled to perform at the Op in 1957, but alas the show was cancelled. As a result of this unparalleled theatric history, it was a dark day when, in September 1987, it became apparent that the aging building was in dire need of extensive renovation if it were to remain open. A moisture problem had caused significant structure damage to parts of the Opera House, requiring almost $3 million in urgent repairs. It was a tall order for a small town, and many feared the curtains had been drawn on the Opera House. Thankfully, the Federal government promised 50% of the funds and the Province another 30%. It seemed everyone at all levels of government recognized the importance of this century-old building. On February 4, 1995, the Opera House reopened to the strings of the Scarborough Philharmonic Orchestra. All in attendance were pleased to discover that the famed acoustical excellence of the old opera house—which none other than Diana Krall proclaimed as being ‘perfect’ thanks to its unique hull-shaped design— had survived the renovation. There were notable improvements, however. The building now boasted state-of-the-art lighting and sound systems, new temperature control systems, an elevator to provide accessibility for passengers and
freight, a newly restored events room, an enlarged stage and, for the fi rst time, a grand drape across that stage, the opening and closing of which is an exciting part of any theatre experience. The visual charm of the historic building remained, but thanks to the renovations the comfortable old building was now an elegant heritage showcase for both Gravenhurst and Muskoka. While still cozy and quaint, it was now nothing short of stylish and grand. Almost two decades later, the Opera House still crackles with vibrant energy. “There are a lot of great things in the works for the Opera House!” proudly exclaims Krista Storey, Gravenhurst’s Manager of Arts and Culture. “We spent the summer of 2014 rebranding the summer theatre look and feel, updating our image. We have new staff uniforms, a fresh new look inside, a banner out front telling the community ‘We’re Open’, and Wednesday evenings we had live music outside in the form of acoustic buskers. We’re also excited to announce we are the new home of the Cottage Country Comedy Festival.” Storey is hard at work attracting new and exciting performers to the Opera House, and notes it’s really isn’t a tough sell. “The theatre holds 320 people, so it’s intimate but still sizable. It’s the perfect size house. Most artists like venues of this size. Also, the wooden structure in the theatre offers perfect acoustics, a nice, rich sound that’s hard to replicate. Performers love it,” she says. While proud of its roots as the home of summer theatre in Canada, Storey wants to stress that the Opera House is open year-round and will play host to exciting shows even well after the cottages have been closed and the summer tourists had left. Highlights of an ambitious fall/winter schedule include the ABBA Tribute Show on October 17 and Barra MacNeil’s Christmas Concert on December 6. The spotlight still shines on the Gravenhurst Opera House, which for more than a century has played host to talented actors, singers and dancers. So many moments of pure magic have taken place upon its stage. And yet, the brightest light seems to be cast on its future, not its past. Take a seat, enjoy the show and share a memory at the Gravenhurst Opera House. TM
JUST THE FACTS 295 MUSKOKA ROAD SOUTH, GRAVENHURST | 1-888-495-8888 | MONDAY TO SATURDAY 10-3 WWW.GRAVENHURSTOPERAHOUSE.COM
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HILLTOP INTERIORS MUSKOKA’S DESIGN DESTINATION
H
illTop Interiors has become a destination in and of itself. It’s the type of store that makes you want to buy a cottage, just so you can decorate it with the items sold there. Or at the very least, it’s a store that will make you want to redecorate some rooms in your current home, to give it a bit of that Muskoka feeling. Located in the village of Rosseau, at the north end of the eponymous lake, HillTop Interiors is not only a landmark shopping destination but also an established and respected source for interior design and decoration services. Owned and managed by Lena Patten and her husband Randy, HillTop was established in 2000, in a historic building in the centre of the village, across from the iconic Rosseau General Store. In the summer months, the store expands to a neighboring building as well as the adjacent coach house. The building itself is not only an architectural cornerstone of the community, but also a symbolic one: Randy and Lena’s two sons Corbin and Jordan are partners in the business, and HillTop’s staff is comprised of people who live locally and know and love the area. A visit to HillTop is a true Muskoka experience; whether you are shopping for a simple gift or an entire room of furniture, HillTop is a go-to destination for ideas and inspirations, carefully chosen and curated by Lena and her staff, with a view to complement and express the true cottage experience. Whether your idea of a cottage is a cabin or a compound or anything in between, the furniture, accessories, art and linens speak to the magic of Muskoka that brings us here in the first place. The rooms of the old building are organized into vignettes, from light and airy to nautical to rustic and outdoorsy. HillTop offers
a range of carefully selected furniture, glassware, table settings, linens and bedding, as well as art, accessories and even clothing and jewelry. The store itself is just one facet of HillTop, however: the other is Lena herself. An accomplished designer, Lena offers her expert consultation services to a clientele across Muskoka and beyond. From assisting in choice of furniture and accessories to working with architects on design from the ground up, Lena and her team provide a professional and knowledgeable design service, from start to finish. Lena’s expert eye and flair for design take the concept to reality, and her staff looks after every detail, including consultation with contractors, project management, sourcing, delivery and setup. Lena has made a name for herself as a creative and respected designer, and her work has been featured in many design publications. In the space of just over a decade, HillTop has established itself as a true gem and destination in Muskoka, and Lena, her family and her staff are proud to welcome visitors old and new to their comfortable store that truly feels like home. HillTop Interiors is located at 1150 Highway 141 in Rosseau, Ontario. They can be reached by phone: 705-732-4040, through their website: hilltopinteriors.com, or email: info@hilltopinteriors.com. TM
STORE HOURS: September to June Monday to Saturday: 10– 5 Sundays: 11 – 4
July to August Monday to Saturday: 9 – 5:30 Sundays: 10 – 5
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