Niagara on the Lake - Winter 2015

ON THE LAK

IAGAR TODAY MAGAZINE

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GAZEBO 70MM I ISO-800, F16, 1/160 SEC. The gazebo in Queens Royal Park makes a great photographic subject especially in the morning with all the colors of a sunrise behind it. This particular morning there was not much color in the sky so I changed my thought process to black and white, lines and texture. The sidewalk served as a perfect leading line into the frame and the main subject. I also like the trees framing in the top of the image.

WELCOME TO NIAGARA-ON-THE-LAKE Welcome to the historic town of Niagara-onthe-Lake, the First Capital of Upper Canada in 1792. We are delighted you have chosen our town as your special getaway.

Niagara-on-the-Lake has so much to offer year-round. Be sure to visit our Old Town Heritage District, featuring quaint shops, art galleries, the historical museum, and many outstanding restaurants. We are home to some of the finest visitor accommodations, from local bed and breakfast homes to 5-star hotels and spas.

Our rich agricultural lands have inspired internationally-acclaimed wineries and some of Canada’s best tender fruit products. During the winter months, we encourage you to take part in some of our local events, including the Icewine Festival; Shop, Sip, Sample and Savour; and Fabulicious.

For the shopper in you, be sure to visit the Outlet Collection at Niagara, Canada’s largest outdoor shopping centre, which opened in May 2014. This amazing retail complex features over 100 high-end retailers and a food pavilion.

We take pride in our many visitor attractions, historical sites, natural trails, and heritage architecture, and hope you will experience the best we have to offer. Enjoy your stay, and we look forward to welcoming you back to experience the many sights and attractions offered in the spring and summer months.

Best wishes,

Pat Darte Lord Mayor

TODAYMAGAZINE.CA 7

ANDREW HIND & MARIA DA SILVA 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.

DARREN CREIGHTON

GABRIELLE TIEMAN

Darren Creighton is a former photography instructor and currently President of the Welland Camera Club. An award winning photographer and presenter, his twenty year love affair with creating images has led to many fine art prints in homes and businesses across Niagara. “I love how with camera in hand, you see and appreciate the world in a whole new way” darrencreightonphotography.com

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

CONTRIBUTORS

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LYNN OGRYZLO

SANDRA OZKUR

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

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

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

Contact her at ozkur.ca.

MARIANA BOCK AROVA

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

NOTES

Welcome to the winter edition of Niagara-on-the-Lake 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 NOTL. In this issue’s cover story, local photographer Darren Creighton takes us on a fine art photography tour of Niagara-on-the-Lake, going, as he says, “beyond the handshake”. We’ve used Darren’s photos not only in the story, but also throughout the rest of the magazine as well. His photos appear on the cover, the contents page and the Mayor’s welcome page. Near each photo, we’ve provided the reader with an information box which details the settings Darren used when he took the photo as well as a little bit of backstory about each particular photo. It’s a great article for those already interested in photography, as well as those who are thinking they might want to pursue it as a hobby.

MEGAN MEGANPASCHE

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

Have a great winter season, and I hope you enjoy this issue of Niagara-on-the-Lake.

TODAYMAGAZINE.CA 9

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 MARKETING AND MEDIA COORDINATOR Cortney Gusek BUSINESS DEVELOPMENT MANAGER Dave Mace CONTRIBUTING WRITERS Mariana Bockarova Maria Da Silva Darren Creighton Andrew Hind Lynn Ogryzlo Anna Olson Sandra Ozkur Gabrielle Tieman TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc @revpublishing www.revpublishing.com Niagara On The Lake Magazine is published

by Rev Publishing Inc. All opinions expressed in Niagara On The Lake Magazine are those of the authors and do not necessarily reflect the view of Niagara On The Lake Magazine, 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 Niagara On The Lake Magazine 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 Niagara On The Lake Magazine. 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 Niagara On The Lake Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Niagara On The Lake Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

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Cover Story 32

BEYOND THE HANDSHAKE Local photographer Darren Creighton takes us on a fine art photography tour of Niagara-on-the-Lake

Food and Drink 13 18 22

GLORIOUS WINTER FLAVOURS Five foods to help you beat the winter blues THE PIE PLATE Take home a piece of Niagara-on-the-Lake with you MY FAVOURITE NIAGARA WINE CELLARS Sandra Ozkur’s picks for best Niagara wine cellars

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APPLE PIE CRUMBLE BY RAVINE VINEYARDS

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GETTING TO THE MEAT OF THE MATTER Making mouth watering ribs

About Town 39 43 46 50 57

PRINCE OF WALES HOTEL Celebrating 150 Years UNCOVERING HIDDEN TREASURES Niagara’s Antique Trail THE WINDSOR Niagara-on-the-Lake’s newest development POLISH PATRIOTS Soliders in training take over Niagara-on-the-Lake CELL-LESS Mariana Bockarova goes without her cell phone for three months

In Focus 69

RANCOURT WINERY The art of crafting unique wines

Here.See.Do 75 79 82

SHAW FESTIVAL FILM SERIES Fantastic movies and delicious food CELEBRATING ICEWINE Niagara’s coolest export NIAGARA-ON-THE-LAKE EVENT LISTINGS

ON THE

Photo By Darren Creighton

ON THE LAKE

NIAGARA

COVER

TODAY MAGAZINE

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THE COURTHOUSE I 24MM, ISO-100, F8, 1/100 SEC. Sometimes when I see something that is visually symmetrical like The Courthouse, it begs to be shot symmetrical, and in this case it worked out well. I chose to shoot from a very low angle with a wide angle lens to exaggerate the building’s already powerful stature. Some would try to correct the distortion caused by this low angle, but I like it. It makes the building look even more powerful and dramatic. A black and white treatment emphasizes the texture and character of the stone work.

TODAYMAGAZINE.CA 11

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FOOD & DRINK

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 13

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.

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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 15

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

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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

A hidden Niagara treasure. Two Sisters Vineyards marks the beginning of a new chapter. Gently unfolding over 7 6 acres, Two Sisters Vineyards tells a story of a simpler time, celebrating nature’s landscape and the endless beauty of graceful architecture.

Areas so inviting, you may wish to revisit your itinerary and linger a while.

Enjoy a glass of our wine and experience the art of true winemaking. Delight your palate with Italian-inspired dishes at Kitchen 7 6.

240 John Street East, Niagara~on~the~Lake, Ontario L0S 1J0

Telephone: 905.468.0592

TWOSISTERSVINEYARDS.COM TODAYMAGAZINE.CA 17

THE

PIE PLATE TAKE HOME A PIECE OF NIAGARA-ON-THE-LAKE: WRITTEN AND PHOTOGRAPHED BY GABRIELLE TIEMAN

Nothing quite feels, or tastes, like home like a fresh baked pie. Whether it is a summer strawberry or peach, tart rhubarb or heavy coconut cream, straight from the oven baked goods can transport you on a trip down memory lane – even if you’re not sitting in your grandmother’s kitchen. At the Pie Plate Bakery Cafe, fresh ingredients and family values are at the heart of this quaint café, as people scramble in to grab that last slice of made from scratch pie in this home away from home.

Located in Virgil, Ontario, just outside of the historical town of Niagara-on-the-Lake, the Pie Plate Bakery and Cafe has become well known amongst both the locals and tourist crowd for offering real seasonal Niagara fruit pies, sweet meets savoury pizzas and home grown soups, breads and more. With handmade, from scratch pastry, deep dish pie plates and little to no sugar, The Pie Plate ensures that the star of every dish is the seasonal fruit harvested straight from local Niagara farms.

"It's all about using real ingredients and our pies are purely local produce," says Ruth Anne Schriefer, owner, entrepreneur and lead baker behind the Pie Plate.

“I think that is why our peach pies taste so great. They are Niagara peaches and Niagara peaches taste amazing. We just put them in a pie."

But Schriefer has not stopped at pies. Though their baked goods may be at the heart of the menu, popular items like fish tacos, brie and ham sandwiches and fruit inspired pizzas draw just as hungry crowds and reflect the local harvest seasons in the area.

“We are adamant about getting local food and making what we can from scratch and we try to teach people that when it is strawberry season, there is going to be strawberry pie and strawberry muffins, strawberry lemonade, strawberry scones, strawberry pizza," said Schriefer. “So people understand that when something is in season,

you have to buy as much of it as you can and use it so that the farmers are supported."

Growing up on a small fruit farm in Virgil, Schriefer said her passion for baking was nurtured from a young age, counting herself lucky that she was given access to fresh fruit and free range of her family’s kitchen to hone her culinary skills by baking for her four brothers.

“My mom always let me in the kitchen and I loved to bake," said Schriefer. "My dad was a school teacher and we lived on a small fruit farm and it was just natural for me to go out and pick whatever fruit was in season and bake with it.”

Following years of working in local restaurants and witnessing the store bought pies that were being passed off as freshly made to the customers, Schriefer decided to pursue her passion and began baking – selling her pies door-todoor and her fresh fruit tarts at the roadside fruit stands.

Soon, Schriefer had orders coming in from not only local residents, but local restaurants as well.

"I baked pies out of my parents’ basement and sold them door-todoor and to a few restaurants just as a way to make money to pay for my wedding dress," said Schriefer. "I never thought it would become anything bigger at the time.”

But following a move to California with her husband Kirk, a filmmaker and writer of the Canadian based film The Angel Inn, Schriefer discovered her pies were having more of an impact on the community than she had previously thought.

“When we moved to California, my mother called and told me she was getting so many calls asking where the pies were by Ruth Anne,” said Schriefer. “In the back of my mind I thought, 'maybe this could have been a business.’” >>

“IT’S ALL ABOUT USING REAL INGREDIENTS AND OUR PIES ARE PURELY LOCAL PRODUCE”

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TODAYMAGAZINE.CA 19

But Schriefer said it would still take a few more years for the idea to officially take root. It wasn’t until three years later when her husband was relocated back to Canada that she began to really consider reopening the pie business. Once they were settled back in the area, Schriefer picked up where she left off and opened her fi rst small startup selling seasonal fruit pies – but the business was then put on hold as her family continued to grow. It wasn’t until Tony de Luca, head chef at Hillebrand Vineyard, moved in next door and after eating one of her famous welcome pies, pushed her to open her own café and bakery. “[de Luca] kept saying, 'Why don't you have a place,' and kept pushing and pushing until it happened," said Schriefer. “So we found a place that was for sale and rented it from the new owners. It started as a way for my husband to be able to keep making fi lms and now it is a full time business for all of us.”

Today, 11 years after they fi rst opened their doors, The Pie Plate is a fully licensed bakery and cafe, producing over eight thousand pies a year and a proud supporter of the local farmers, wineries and brewers in Niagara.

“They always say you should make your job what you're passionate about and then you won't feel like it is a job," said Schriefer. “I am really passionate about baking. I would send my kids to school with homemade whole wheat buns and alfalfa seeds and I was like the hippie mom. But I just love to bake and we always had pies at home."

And though the bakery and restaurant came together at the same time in hopes of appealing to a wider audience, Schriefer always assumed the café would be secondary to the bakery, but it has surpassed her wildest dreams, competing with the bakery for the favourite position amongst foodies.

"I thought the cafe would be a side note to the bakery and it ends up being half and half," said Schriefer. "I think because we did the same thing we do with the baking - we make everything from scratch. We make our own stock; we make recipes that I made for the kids at home.

We use old family recipes and new recipes that I have adapted."

Sticking with the values she learned growing up on the farm, Schriefer said the fruit is not only local, but handpicked, hand peeled and sun ripened in order to maintain the authentic, fresh taste and ensure no unnecessary sugar sneaks into a batch of pies. And though this increases the cost of her pies, ranging from $16.75 – 18 dollars, the taste is worth every penny.

"We just sit in our backyard, and we get all of our neighbours, and we just peel and slice them ourselves," said Schriefer. "That way we can control that there are no sugars added, no ascorbic acid added, just peaches. We are not big on sugar because we feel like sugar is used 20

as a way to mask something that does not taste fresh or good. You're supposed to taste the fruit and tartness. You're supposed to taste fruit not sugar."

Though she is loyal to the farms she frequents for her fruit, on Saturday mornings Schriefer and her family can be found at the Niagara-on-the-Lake Farmers markets reaping the seasonal harvests – which always decides on which soups will be featured that weekend.

Expanding their support local mantra past produce, Schriefer said they only like to serve Ontario wines and beers at their pie fi lled bar and cocktails that utilize the fresh fruit juices.

"If you're here in Niagara, again you should support the wineries and breweries," said Schriefer. "We try to go with the wineries that are family owned and not the big corporate ones. We like ones that have the same stories we do."

With family values and home style cooking baked into the centre of each dish, the Pie Plate truly is a family based business. Schriefer said she is more than happy to pass the reigns onto any of her five adventurous and food loving children, each with their own cooking passions, when the time comes and get back into her own kitchen.

"I'm looking forward to the day that I can pass the reins on to my children and go back to cooking for my family," said Schriefer. "All of our kids have been around food and have a love for food. The kids are all adamant about the quality of food. Just the essence of who we are."

Next time you are feeling nostalgic for home, head over to the Pie Plate – you will not regret picking up a pie and absorbing the atmosphere of this family oriented and welcoming café. TM The Pie Plate is located at 1516 Niagara Stone Road in Virgil Ontario.

Winter Hours Monday - Wednesday: Closed Thursday - Sunday: 10 a.m. to 6 p.m.

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Since the first time I descended the stone stairs into a European wine cellar, I have been mesmerized by the mystique of this underground world hidden deep beneath the bustle of winemaking above. These dark, dank caves, or wine cellars as they are known in English, are the depositories of some of the world’s greatest treasures. The whole process of winemaking is wizardry to my mind- a winemaker, pours fermented grape juice into an oak barrel, waits patiently and then, with a flick of his magic wand (known as a wine thief), beckons forth that

BY SANDRA OZKUR delightful elixir which man has quested after, collected, and paid grand fees for since time memorial.

Of course, what is magic to my eyes, is in reality, a carefully honed, centuries-old process. I spent many years of my career in the wine industry and for this article I have chosen ten wine cellars that stand out because of design, customer experiences, cellar lore, unique products, and consumer’s choices. Wine cellars are traditionally used to age and store wine. True underground wine cellars provide the perfect temperature and humidity for aging wine in oak barrels, often called bariques. This environment develops the wine’s character and preserves its freshness. A cellar must also be free of vibrations and bright lights so as not to disturb the wine during the maturation process. The most common barrels in the industry hold approximately 225 litres of wine (300 bottles).

So, with a flourish of my own writer’s wand, here is the list of my favourite wine cellars in Niagara. >>

MY FAVOURITE

NIAGARA WINE CELLARS

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

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

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

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

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

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

TAWSE WINERY

PHOTO BY SANDRA OZKUR

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

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

The cellar is located in the basement of what was once the barn. Here long rows of oak barrels lead to the wine library at the far end. Follow the history of the winery all the way back to 1983 through the back-vintages that line the shelves of the library. Group tours, educational tastings, corporate functions and wine club events are regularly held in this spacious cellar. Be sure to sample the 2012 Cabernet Franc. | vineland.com >> TODAYMAGAZINE.CA 23

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

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

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

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

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

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

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

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

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

REIF WINERY

PHOTO BY SANDRA OZKUR

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

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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 TODAYMAGAZINE.CA 27

28

GETTING TO

THE MEAT

OF THE MATTER:

MAKING MOUTH WATERING RIBS BY: LYNN OGRYZLO

With a beautiful winter Sunday ahead of me I want a warm weather meal from the comfort of my oven. I’m in the mood for something savoury, something I can really sink my teeth into, something to satisfy my carnivorous craving for a bone to gnaw on and sticky fingers I can lick. It’s the kind of day only a rack of ribs will satisfy.

In her book Bones, author Jennifer McLagan laments how sad it is that “people opt for boneless chicken breasts, fish fi llets and cutlets when good cooks know that anything cooked on the bone has more flavour.” I couldn’t agree more with Jennifer. I like my pork chops on the bone, my prime rib still on the rack and on a beautiful winters day, there’s nothing better than stripping off those tender morsels of flesh from between the rib bones with your teeth while the sticky sauce covers your fingers (and your face).

Not only does meat cooked on the bone tend to be more flavourful, but also the meat around the ribs is marbled with fat, which means it’s always succulent. This is especially true with back ribs, the larger, meatier kind of rib most of us are familiar with.

There are two kinds of ribs; side ribs and back ribs. Side ribs are from the belly of the pig and are often times referred to as sweet and sour ribs because they are mostly used in Chinese cuisine. They are generally smaller with less meat and if you’ve ever eaten Chinese cuisine, you know they contain a lot of cartilage.

Back ribs on the other hand come from the loin, a more tender part of the pig.

They hold a lot more meat, are fattier (hence more flavour) and are traditionally more expensive than side ribs because of all the extra meat you’re getting.

“I’ve never eaten a side rib,” claims Linda Ann Vandermeer, butcher at Commisso’s Fresh Foods in Niagara Falls. “Why would you?” Linda declares she only eats back ribs. She portions her ribs into individual servings, roasts them slowly in the oven, covers them with her sweet barbecue sauce and digs into the fall-off-the-bone ribs. >>

TODAYMAGAZINE.CA 29

We tend to think that ribs and barbecue are inseparable, but like Linda, I have always cooked my ribs in the oven. The hard-working meat between the bones may be described by butchers as tender, but the reality is, if ribs are not cooked properly, they can be as tough as any other cut of meat cooked improperly. For ribs, they need time to break down the muscle and tenderize. So here is the great rib debate – to boil or to bake?

I have a friend who boils his ribs to tenderize them before he bakes them. While I think this would make delicious pork broth, I can’t see how boiling away the flavour before slathering them with sauce is going to create juicy, meaty ribs your friends will swoon over. It’s a method meant to reduce time but believe me, you’re not fooling anyone when they eat them.

Ribs need slow and steady cooking to tenderize and keep the meaty flavour and the oven is actually an ideal environment to cook them slow enough to melt the meat and make them tasty, After a few hours in the oven, the meat is nearly falling off the bone and you'll be licking your fingers in no time.

There are other ways to tenderize ribs. If you like a tropical flavour to your ribs (which I don’t), you could actually marinate them in pineapple juice. The active ingredient in pineapple juice called bromelain is an enzyme well known for its tenderizing effect on all meats. While many like this method, I find it simply makes the meat soft and a bit on the slimy side. Alternately, you could remove the tough, translucent membrane from the back of the rack. If you’re not confident doing this, perhaps you’ll need the presence of a good butcher to do this for you. In any case, it does seem to help the tenderizing process.

Racks of sauce-soaked ribs are a specialty of southern barbecue where they’re cooked long and slow in a pit. This is where pulled pork comes from, as well as fall-off-the-bone ribs. This is opposite to grilling where food is cooked very quickly over a hot grill. You cannot cook ribs by grilling without having them do time in the oven first.

Alternately, you could turn down the heat on the barbecue and flip them often to avoid them burning. But think about it, walking away from the oven while they cook for hours is certainly much better than standing guard over the barbecue to make sure they don’t burn (even though we all know that they will inevitably burn or dry out anyway).

The choice is yours, I know some men prefer cooking over an open flame to oven roasting. I think it’s more primeval, psychological and somehow connected to our carnivorous moods than it is a good cooking method for ribs.

So let’s get to the meat of the matter. My method is simple. I love my ribs simply rubbed with an interesting blend of spices. You can buy different spice rubs in grocery stores in a wide variety of flavours from Moroccan to Italian, Caribbean to Indian. Mine consists of (take a deep breath) brown sugar, chili powder, smoked paprika, salt, pepper, dry mustard, Greek oregano, garlic powder and onion powder.

If you want your ribs really smoky, mix mustard (doesn’t matter which kind as you won’t taste it) with a few drops of liquid smoke, you’ll love the results. Rub the ribs with this before applying the rub mix.

Line a shallow roasting pan with aluminum foil (makes cleanup easier) and set a baking rack on top. By elevating the ribs on a rack it ensures the heat will circulate on all sides of the ribs.

SO HERE IS THE GREAT DEBATE - TO BOIL OR TO BAK E?

30

If you want a deeper flavoured rib, baste and rub the day before.

Just wrap the seasoned ribs in plastic wrap and refrigerate overnight.

When you’re ready, lay the ribs on top of the rack in a single layer.

Either way, make sure the ribs are completely coated on both sides and edges with spices.

Preheat the oven to 225F (110C). Place the ribs, meat side down in the roasting pan, cover, place in the middle of the oven and walk away as they cook for four hours. These ribs are as hands-off as it gets. Then remove the cover and very carefully, turn them over. I use two spatulas to do the job successfully without tearing the rack of ribs.

Now slather a layer of barbecue sauce on the ribs, increase the heat to 400F (200C). Return the ribs to the oven without a cover for an additional half an hour or until some browning begins to take place around the edges. The high heat caramelizes the sauce over the ribs.

They’re meaty, rich and tender on the inside and gooey, caramelized and finger-licking good on the outside.

Finally, remove the ribs from the oven and let them rest for about ten minutes. Now cut between the bones to make three to four rib serving pieces. By the time these beauties come out of the oven, you’ll be so hungry from the delicious smells circulating throughout your house you won’t even question that they didn’t come off the grill. I hope you were roasting some thickly seasoned potato wedges to go with those ribs. Pour a glass of delicious red wine and you’ve got a summer-like meal in the chill of winter. What are you eating this weekend? TM

TODAYMAGAZINE.CA 31

the handshake Written and Photographed by darren creighton

32

I first started shooting with my father’s film camera around my home in Niagara in the 90’s. Most photographers probably all start by shooting subjects that are close to home. As I progressed further into the hobby, I was hungry for new things

to shoot and started to think that I had to travel the world to exotic locations to make interesting photographs. But, that’s simply not true. I have traveled to interesting photo locations and shot thousands of images on various trips and one thing remains true: I realized that you don’t “take” a picture, you make it. The important part being “you make”.

I found that when I am truly engaged with my subject, thinking on a creative level, and following my own visual instincts, that there are plenty of subjects here in my own backyard of Niagara, that same subject matter that was there for me when I started photography. I needed to seek out this local stuff and explore it more in depth, go beyond the handshake. I needed to take away the layers of typical shots to arrive at something new. Something that I feel has some of me in it.

So I recently gave myself a challenge to shoot some images of Niagara-On-The-Lake. I had taken photos here a long time ago, but looking back at them, they all have a tourist kind of feel to them. I have grown a lot as a photographer since then, devoting a lot more time to honing my craft and really enjoying the images I create. So with this in mind I spent some time shooting in town and came up with some images that made me happy.

Remember, it’s not just the subject matter or the right equipment but what you as the photographer do with them that make great images. >>

Peach FeStiVaL i 32mm, iSO-100, F16, 33 Sec. I woke up early and went to Niagara-On-The-Lake to capture the downtown street in the morning light, though more importantly, with less people & vehicles. Much to my dismay when I arrived that day I realized that it was the Peach Festival. The road was closed off and full of people. I immediately thought of something I have wanted to try for a while. Long exposure photography can be done with the use of a neutral density filter and a tripod so you can slow down the shutter speed at anytime of the day, even in broad sunlight. The most popular use of this technique is with running water or waterfalls. I am always open to other moving subjects that can benefit from a long exposure. The possibilities are endless. Like a river flowing down a stream, the people at the Niagara-On-The-Lake Peach Festival flowed down the street and made for a very interesting image. The fun part was watching people’s faces as they passed me standing in the moving crowd with my camera and tripod.

TOdAyMAgAzINe.CA 33

scene: OLd Fort Niagara

scene: Queens Royal Park Shoreline

details: 35mm, ISO-100, F8, 1/125 sec.

details: 70mm, ISO-100, F16, 1/25 sec.

It has been said that one of the best pieces of photo gear is an alarm clock. Certainly true if you want to take advantage of the golden hour around dawn. This shot of Old Fort Niagara was made just before the sun breaks the horizon in the few minutes that the light sometimes reaches the underside of morning clouds. I love the light in the two windows of the fort, It kind of gives a spooky feel.

Minutes after I made the image of Old Fort Niagara the sun came over the horizon and lit up the shoreline brilliantly. A vertical composition with a leading line drawing your eye in to the frame. With the distant shoreline and the detail of clouds that give your eye somewhere to land.

“I love how with camera in hand, you see and appreciate the world in a whole new way” –Darren Creighton 34

scene: Dream in the Park details: 24mm, ISO-100, F4, 30 sec.

Another very popular form of shooting these days is Infrared Photography. Using a filter on the end of your lens (or a converted camera) you can limit the light coming into your camera to infrared light only. This can give you soft dreamy ethereal images unlike anything else. This image was taken just after sunrise with an R72 IR filter and tripod. Compositionally I really like having the main subject offset giving room in the frame for the subject to sit. To complete the look I converted to black & white and sepia toned.

scene: Tractor & Trees details: 40mm, ISO-100, F22, 25 sec.

Another long exposure image, but in this case there was no neutral density filter used.

I simply waited until the sun was going down which gave a soft low light. It was then easy to achieve slow enough shutter speed to let the wind blow the trees into a soft paintbrush look. What is particularly interesting for me with long exposures is the contrasting softness of things in motion versus the sharpness of things that are static in the same frame. It can give images an artistic look.

todaymagazine.ca 35

scene: FOrt WaLL

scene: PicNic taBLeS

details: 52mm, iSO-400, F8, 1/200 Sec.

details: 38mm, iSO-100, F16, 1/8 Sec.

I was drawn to this section of wall at Fort george because of its graphic nature. It makes for a nice at composition (no depth). you have the wall, the structure behind it and this nice little bush growing.

Arranged like this in the composition they have balance. The original image has an uninteresting bald sky so I composited another image in Photoshop to give it the feel that I was looking for.

Repeating patterns or rhythms can always make for an interesting photograph. They don’t have to be obvious, but can be more abstract like the repeating trees and picnic tables in this park. The way this pattern runs diagonally in the frame draws the eye to the back of the image giving it depth.

scene: medieVaL maSk details: 52mm, iSO-400, F8, 1/200 Sec.

Because of the bald sky at Fort george I also shot cropped compositions that had no sky in them. It’s amazing how we are programmed to recognize anything that even vaguely resembles a face. Cropped tight and square this reminds me of some sort of medieval mask.

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scene: griLL LiNeS details: 18mm, iSO-400, F8, 1/400 Sec.

When I saw this old truck and started making images of it I asked myself what drew me here? What was it that made me pull over the car to photograph? It was the lines and texture. As a lover of black and white imagery, when I see strong lines and strong texture together I can’t help myself, I must photograph it. Sometimes that means getting up close and making things a little abstract to emphasize those aspects. Remember as a photographer it is your job to make the viewer see what you see instead of getting lost in the whole scene as it was first presented to you.

Improvement in my photography the last few years is a result of pushing myself to shoot more and more. Part of that push has come from being a member of the Welland Camera Club. I’ve been a member for the past 10 years, serving in various positions and currently hold the position of President. Being a part of a camera club provides me with opportunities to share and learn with fellow photographers through workshops, field trips, critiques etc. For me the most rewarding part is being inspired and pushed by fellow photographers to be the best I can be. When you join, you get to know the other members, build relationships, and find inspiration from them, and that means more than just looking at images from random people online. It’s that little extra push that can take your hobby to the next level.

For details on the Welland camera club visit: wellandcameraclub.com to check out more of darren’s photography, visit darrencreightonphotography.com TOdAyMAgAzINe.CA 37

“Dancing Polar Bear” by Noo Atsiaq, 22” tall x 12” x 8”

38

Native Canadian Art Gallery 129 Queen Street, Niagara-on-the-Lake, ON, L0S 1J0 Canada Phone: 905-468-8787 Toll Free: 1-855-668-8787

Native Arts Niagara 3845 Main Street Jordan, ON, L0R 1S0 Canada Phone: (905) 562-8888 Toll Free: 1-800-646-2848

www.canadiannativeartgallery.com canadiannativearts@outlook.com

www.nativeartsniagara.com scottdaly@nativeartsniagara.com

facebook.com/nativecanadianartgallery facebook.com/nativecanadianartgallery

ABOUT Town

PRINCE WALES HOTEL of

CELEBRATES ITS 150TH BIRTHDAY WITH A YEAR LONG PARTY

I

Written and photographed by: Sandra Ozkur

f you’ve been to Niagara-on-the-Lake, you probably have a picture of yourself in front of the Prince of Wales Hotel. One of the most photographed buildings in town, this historic hotel sits on a tree-lined boulevard at the corner of King and Picton Streets. The colonial architecture, lush flowerbeds, and horse-drawn carriages attract a lot of attention and make the perfect backdrop for photographs. This year, the Prince of Wales has been celebrating its 150th birthday with all who come to visit.

This landmark hotel is older than Canada itself: it was built in 1864, three years before Confederation. Niagara-on-the-Lake, originally known as Newark, was the fi rst capital of Upper Canada and was once a bustling shipping port, fi rst seat of parliament, and headquarters for the British Army during the War of 1812. This picturesque little town has always attracted a steady stream of visitors, for business or pleasure, who needed accommodation and so this hotel was built.

The Prince of Wales Hotel was originally known as Long’s Hotel, but as the years went by, the property changed hands and was re-named the Arcade Hotel. It received its current name in 1901, to honour a visit from the Prince of Wales and his wife, the future King George and Queen Mary. The Prince of Wales insignia, three feathers surrounded by a crown, can be seen on the brass door handles and numerous other places throughout the property. >> TODAYMAGAZINE.CA 39

‘

WHEN YOU ENTER THE HOTEL, YOU STEP INTO ANOTHER WORLD.

’

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By 1975, when the Wiens family purchased the hotel and several adjacent buildings, the Prince of Wales Hotel had fallen on hard times.

John Wiens enlarged room capacity by joining the buildings together and brought the hotel a more respectable reputation. The Prince of Wales Hotel now had 110 rooms, which includes the South Wing, the Studio, and the Court Buildings. During the Wiens’ era, the lounge became a popular hangout for locals and visitors alike. It was famous for the best hamburgers in town.

Vintage Hotel Properties, owned by Mr. Jimmy Lai, purchased the Prince of Wales in 1998. He embarked on a complete renovation of the entire property to make it worthy of its royal name. Mr. Lai put his sister, Ms. Si Wai Lai, in charge of the project as General Manager.

Together, they are the visionaries who brought the Prince of Wales Hotel to the state of opulent beauty that we enjoy today.

No expense was spared in quality and details. Ms. Lai chose Victor Tarnoy as the design architect on the project and together they oversaw the entire renovation, from the tropical pool area to the floor design and furnishings. In 1999, the hotel re-opened its doors as a four diamond, luxury accommodation in the heart of wine country.

Since then, the Prince of Wales Hotel has played host to many wellheeled guests and VIPs. When you enter the hotel, you step into another world. A doorman, dressed in a classic red uniform, opens the ornate doors that lead into the lobby. The passage is lined with mahogany wainscoting and gilded Lyncrusta wall covering. This Victorian embossing technique was also used to decorate the Titanic and the White House.

As you move forward into the lobby, observe the attention to detail in the carved oak fixtures and inlaid hardwood flooring. Overhead, ceramic rosettes accent the arched hand-painted ceiling. At the far end of the lobby stands an authentic Italian marble statue called Amore E Psyche. Si Wai Lai commissioned this statue, to honour the love, beauty, and creativity of the soul.

Take special note of the stained glass wall, created by noted artist, Gundar Robe. It consists of over 10,000 individual pieces of glass and took more than a year to complete. Unique pieces of vintage furniture and an array of art forms make for an eclectic mix. Ms. Lai pays homage to her Chinese heritage in many of her decorative choices. In the centre of the lobby sits a priceless Chinese antique ivory table. The carved top depicts a historic battle scene. It once adorned the private palace of the Empress Dowager Tzu Hsi in Peking and dates back to the K’ang–his dynasty of 1662-1722.

The outstanding décor is only the framework for an equally outstanding guest experience. Together they are what bring people back time and time again. The hotel picks up the pace on the weekends with live entertainment in the Churchill Lounge where people can gather around the huge fireplace to enjoy some local wine and a bite to eat. In the lobby you are welcomed with wine and cheese and samplings from the pastry kitchen. For an upscale meal, the sophisticated ambience of Escabeche Restaurant provides the perfect setting. Lavishly decorated with a wine country theme, this restaurant offers white linen service and first class dining. A very knowledgeable sommelier is always on hand to help you pick the perfect wine from his well-stocked cellar of international wine.

For all those Downton Abbey fans, you must take afternoon tea in the Grand Drawing Room. Traditional high tea is served daily and no detail is overlooked: sumptuous Victorian furniture is covered in rich fabric, ornate wallpaper and artwork decorate the walls and the tables are set with fine linen, silverware, and of course, china tea

cups. The servers are tea experts and can recommend the perfect blend for your taste. Be sure to ask for the premium collection— the samples are presented in translucent cups, which are under-lit to allow you to examine and smell exotic and rare teas sourced from around the world. Enjoy a tradition that has survived since Victorian times as you sip your way through pots of tea whilst indulging in dainties on a three-tiered tray: crustless sandwiches, petit fours and quintessential English scones with clotted cream and strawberry jam. Children are not forgotten: each receives a miniature version of the entire tea service.

With such elegance, this romantic hotel is a very popular choice for weddings and family celebrations. Everything needed to plan special events is available at the hotel—wedding and conference planners have access to almost anything you may desire to make your day special. The luxurious setting makes it the destination of choice for corporate meetings and business conferences, with a pool, gym, and spa facilities on site as well as access to amenities at other Vintage Hotel properties in town.

The Prince of Wales has one of the largest collections of Victorian style hotel rooms in all of Canada. The rooms are certainly fit for a king: each is uniquely decorated in the Victorian style. No detail is overlooked: four-poster canopy beds, hearth fireplaces, thick carpets, feather duvets, Egyptian cotton sheets, and fresh roses, not to mention personalized stationary.

The Prince of Wales doesn’t just take great care of its visitors, but of the local residents as well. This hotel has always played a strong role in the community by sponsoring and participating in local festivals and events. Year round programming such as yoga, a book club, and regular workshops such as home canning, holiday wreath making, floral design, and cooking are open to guests and residents alike. Many of the hotels amenities, such as the spa, pool, and gym area are also available for the use of locals.

The Prince of Wales’ year long birthday party began with a New Year’s Eve kickoff outside the main doors. Monogrammed top hats were handed out to passers by and at midnight there was a ‘flash mob’ created in front of the Clock Tower to the delight of pedestrians. Later in January, a special promotion was launched where rooms were priced at $1.50—you can imagine how quickly they sold out! In spring, a black-tie gala was followed by a free night’s accommodation for dignitaries and loyal guests—even the Queen was invited but sadly couldn’t attend! The celebrations continued throughout the year: souvenir teacups, beer mugs, and blankets were designed to mark the special occasion; birthday cake was handed out to passers-by on several occasions throughout the summer; and a contest was held with the prize of a complete wedding reception for free. In October, the hotel hosted a Victorian-themed costume ball for Halloween with proceeds donated to the Niagara Historical Museum. The special year will come to a close with festive celebrations throughout the Christmas season. The hotel plans an extravaganza of holiday decorations that will go above and beyond anything done before: live greenery, plants, and flowers will turn this fairytale hotel into a winter wonderland— a fitting climax to a year long birthday celebration!

The ongoing celebrations of the War of 1812 have coincided with the hotel’s birthday and have really brought a focus to the important role that both the Prince of Wales hotel and the town of Niagara-onthe-Lake have played in Canada’s history. It’s good to know that they will continue to play a part in its future. TM

TODAYMAGAZINE.CA 41

WOMEN & MEN’S FASHIONS

2015

COMING SOON

BELLAANDJOSH.COM 42

ncovering U HIDDEN TREASURES AT NIAGARA’S ANTIQUE SHOPS

BY GABRIELLE TIEMAN

WE ALL LOVE TO STRIKE SHOPPING GOLD. Whether it be by fi nding a trinket from the past that takes us down memory lane, uncovering a long sought after addition to a collection or uncovering a really unique statement piece of furniture that will spark conversation for years in your home; we all love uncovering hidden treasures.

Whether you’re an antique collector or just looking to live out your Antique Roadshow dreams, Niagara’s antique markets have enough hidden treasures to keep you digging for gold for at least a whole weekend.

With the holidays fast approaching you may be able to discover the perfect one-of-a-kind gift at any one of these unique treasure-troves. >>

TODAYMAGAZINE.CA 43

“Each room carries copycats,” said Lidstone. “If someone brings an item in and it sells right away, usually there are three other people coming in with similar stock the next day. But this way everyone is bound to find something they like within similar objects.”

Lakeshore Antiques and Treasures is open year round, seven days a week. Special pricing and promotions will be available during their anniversary. The store offers free parking and wheelchair accessibility for tour groups and all customers.

NIAGARA COIN AND COLLECTIBLES 4936 Victoria Ave, Niagara Falls, ON niagaracoinandcollectibles.com

LAKESHORE ANTIQUES AND TREASURES 855 Lakeshore Rd, Niagara-on-the-Lake, ON lakeshoreantiques.ca Located in the heart of historic Niagara-on-the-Lake, Lakeshore Antiques and Treasures is just as packed full of history as the town it calls home. With an upcoming milestone 20th anniversary to be celebrated in 2015, the co-op antique business only has plans to grow and expand for their clientele. Currently boasting 16 rooms and over six thousand square feet of one-of-a-kind collectibles, modern art, antique furniture and retro riches, this collaborative effort by multiple antique dealers has formed a treasure hunters dream; transporting any antique dealer or resident looking to dig for gold back into the past with one fell swoop.

“We carry literally everything,” said Louise Lidstone, a member of the Lakeshore Antiques and Treasure team since 2004. “Everything from one dollar handkerchiefs and cookie cutters to pieces over one thousand dollars. We carry a broad price range and unique products that help us stand away from other antique malls.”

Each room is filled to the brim; with table tops, shelves, nooks, crannies and every available space overflowing with china, books, depression and pressed glass, coins, linens, silver, vintage toys, antique furniture, military paraphernalia and statement items to make your home truly unique. Though it may feel overwhelming, getting lost in this store is part of the experience and a trip into the past you will not want to miss.

Lidstone says although they have lots of similar products, everything is unique in its own way – a characteristic of a true antique store.

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A staple to Niagara’s collector community, Niagara Coin and Collectibles has been helping fill coin collections with unique pieces for over 27 years. Located in downtown Niagara Falls, the matchless shop is also known as one of the best pawnshops in the area – their resident pawn master John Kantymir was even featured on Pawnathon Canada broadcast through the History Channel. But this is more than a typical cash for gold pawnshop and coin collecting hot spot; with experts on hard to buy and sell quality items, shoppers and collectors alike are bound to find high quality jewelry and watches, historic artifacts and war relics, electronics and hundreds of rare and unique gifts and artifacts. Where else can you find a rare Star Wars figurines nestled next to a binder of century old stamps?

If you are an appreciator of modern and historic cameras, Niagara Coin and Collectibles has amassed a wide variety of classic antiques to modern day digitals for photography appreciators.

Niagara Coin and Collectibles also offer appraisals to anyone curious of the worth of a possession.

FORUM GALLERIES 2017 Niagara Stone Rd, Niagara-on-the-Lake, ON forumgalleries.com Located in the heart of wine country, Forum Galleries and Antiques has become a destination of choice for interior designers and antique connoisseurs. Owned by experienced appraiser and antique dealer Leon Perel since 2001, the store holds rekindled treasures from around the world just waiting for the perfect home to compliment.

Operating with the mission “To build not the largest, but the best antique business,” Forum Galleries has chosen to not only offer antiques and specialty items for sale, but round the experience with an educated staff to suit your other home decorating and collecting needs.

Offering an in-house interior designer, consignment opportunities, on and off site appraisals, selling assistance and Turnkey auctions, Forum Galleries’ team has a solution to every selling and purchasing question.

If you happen to be a rarity and don’t find what you’re looking for in the shop, Forum Galleries has stayed true to their name and offered

Established 1982

Family Estate

those who don’t find what they are looking for the opportunity to register specific items into an online waiting list. By visiting the My Forum section on their website, shoppers can enter in the specific items they are searching for and they will be notified upon its arrival into stores; saving you scouting trips all over town.

ANTIQUES ON THE RIDGE 3474 Garrison Rd. Ridgeway, ON antiquesontheridge.com Offering superior items at affordable prices, family owned and operated Antiques on the Ridge is an old-world antique haven tucked away in quaint Ridgeway. A quality vendor of North American and European restored home-ready furniture, estate jewelry, vanity items, glassware, china and more since 2011, owners Lori and Tal Taylor have made their retirement project into a thriving business; utilizing their antiquing experience to create a successful, one-of-a-kind shop.

Apart from the customary antiques items they offer, Antiques on the Ridge offers a diverse selection of antique wall clocks, stained glass windows, wrought iron furniture and industrial items not typically found in traditional antique stores.

Another unique addition to the store is their Wish Book catalogue allowing buyers to let the Taylors’ know exactly what they are looking for. If they cannot accommodate the demand, the Taylor’s website explains that they will try their hardest to locate your sought after treasures. They also offer gift certificates to those looking for the perfect gift for a collector in your life.

•Wine Sensory Garden • •Open 7 Days a Week • • Award Winning Icewines • • Artisanal Cheese and Gifts • • Legacy Tours in Season • • VQA Wine Bar and Boutique • 15608 niagara river parkway niagara-on-the-lake canada 905-468-WINE (9463)

w w w. re if w in e r y.c o m

S&B ANTIQUE GALLERY 3836 Main Street, Jordan Village, ON sbantiquegallery.com If you would sell your soul for vintage fi ne furniture, S&B Antique Gallery will be your new home away from home. Open seven days a week in quaint Jordan Village inside the Niagara Peninsula, this oneof-a-kind store is the perfect combination of chic and affordable.

Specializing in fine furnishings with an emphasis on European and French styles, all of the furniture is hand selected from across the globe and goes through a rigorous cleaning and waxing process before being placed for sale. Specific styles that frequent the store include Louis XV, Louis XVI, French Country, Louis Philippe, Dutch Deco and traditional American and come in a variety of woods including walnut, oak, mahogany and rosewood. The condition and style of each piece is ensured to be top-notch so customers can feel confident that they are leaving with the best of the best.

Apart from the furniture S&B offers vintage jewelry, Royal Doulton figurines, various antiques and lighting fi xtures.

For a sampling of their every changing stock visit their website for a smattering of the products they offer. TM

@reifwinery facebook.com/ReifEstateWinery

TODAYMAGAZINE.CA 45

W 46

THE

WINDSOR:

NOTL’S NEWEST CONDOMINIUM DEVELOPMENT Beautiful natural spaces, rustic country vineyards, and stress-free living are all standards within The Windsor condominium residences in Canada’s prettiest town. This luxury mid-rise, 125-unit condominium offers a one-of-a-kind living experience in charming Niagara-on-the-Lake.

The Windsor offers its residents useful and deluxe building amenities that make home feel more like a boutique hotel; elegant lobby with marble detailing, 24-hour concierge service, fully functioning party room so entertaining is a breeze. A fully equipped gym is ready at hand for any fitness needs. Residents can also find themselves relaxing within The Windsor’s picturesque and expansive interior courtyard.

With functional and stylish patios nestled away between majestic trees, this private courtyard transforms into a personal oasis.

The suites at The Windsor were created with you in mind and designed with a subtle beauty in order to best showcase its luxurious details and sophisticated styling.

First impressions are important, and with the tall nine-foot smooth ceilings, The Windsor will create a lasting impression that is carried throughout. From the kitchen to ensuites, only the best features and fi nishes are offered. The spacious kitchens have been intelligently designed to create a one of a kind upscale cooking and dining experience.

European style cabinetry throughout and granite countertops set the tone for the rest of the kitchen, creating an elegant setting that

compliments the deluxe fi xtures. Fully integrated kitchen appliances and spa-inspired bathrooms are sure to impress. With 1, 2 & 3-bedroom plans and spacious penthouses ranging from 580 to 1,410 square feet, there’s a suite to meet all needs.

Situated in idyllic Niagara-on-the-Lake, The Windsor is sure to attract a large amount of interest from all over the GTA. Proximity to world-class wineries and theatre are not the only things that make Niagara-on-the-Lake a desirable destination, with an array of amenities and recreational options, Niagara-on-the-Lake has much to offer its residents year-round. The perfect place for anyone to reside, whether it is a life of leisure that is sought after, or an active lifestyle that thrives on new cultural experiences, Niagara-on-the-Lake has it all.

With all the luxuries and advantages of stress-free condo living in a beautiful and amenity rich town like Niagara-on-the-Lake, The Windsor offers the luxurious and exclusive lifestyle that you have been looking for.

Visit The Windsor Presentation Centre at 62 Queen Street, Niagara-on-the-Lake. Call (905) 468-7289 or visit the website solmar.ca to book an appointment today. TM

TODAYMAGAZINE.CA 47

DISCOVER CANADA HERE

O

n the main street of the Town where Upper Canada began, is a wonderful and magical store where everything inside is either made or designed by a Native Canadian Artist.

And you can take home a piece of this magic for as little as $5.00.

(Or as much as $10,000!)

The discovery begins a short walk to the north end of Queen Street in Niagara-on-the-Lake, past the Post Office and into the Native Canadian Art Gallery. A sign out front features a red ‘A’ in Inuktitut, the principle language spoken in the Eastern Arctic, famous for its Cape Dorset Prints and many three-dimensional works of art, made from stone, bone, leather and feathers. These beautiful creations date back in the North for hundreds and thousands of years before the arrival of Europeans, but have taken on a renaissance of amazing rediscovery and creativity in the last 50 or 60 years.

A large wall hanging, designed by the late Ashevak Kenojuak features a beautiful, colourful owl. Look for it, right inside the door.

Your adventure continues as you see work by the Iroquoian artists from Six Nations and other communities in Ontario. Most famous of these is the late painter, Norval Morrisseau, represented with original oils as well as Giclée prints from his originals. Also not to be missed are original works and prints by his sons, Christian and David. All work comes with a certificate of authenticity from the Morrisseau Estate.

Still there is more! Wonderful pieces by artists including the master, Vincent Bomberry. His gifted daughter Pauline Bomberry who continues in her mother’s tradition. The musician, sculptor and magician, David Maracle. Best known for his large works at Canadian museums and Art Galleries, including The McMichael Canadian Collection, you will see work by the visionary, David General.

Your tour of Native Canadian art winds up with work created by artists from British Columbia and Atlantic Canada too.

Led by the vision and determination of gallery owner, Scott Daly, and including artists, staff and suppliers, Native Canadian Art Gallery in Niagara-on-the-Lake and Native Arts Niagara in Jordan have been showing and selling the most beautiful, collectable and valuable works of art from the Arctic Inuit community – and from the Iroquoian artistic renaissance, for well over twenty years.

Scott’s dedication to the artists, to the art and to the clients means that they are able to fi nd and deliver objects which resound and grow in meaning and in the hearts of their owners over time.

They will help you to come to know the artists. To know the lore. To understand the materials. Become part of the history of collecting Native Canadian Art in Canada and around the world.

Check out the many carved bears. From the famous white dancing polar bears of the arctic to the mysterious spirit bears from

48

905-562-8888 | 3845 MAIN STREET | JORDAN

there too. Check out the carvings of the big brown and black bears some of us get to see when we travel into the bush not too far from home.

There is no stronger partnership in Inuit lore than the one between humans and polar bears.

First of all, it is important to understand the belief of the Inuit: “The greatest peril of life lies in the fact that human food consists entirely of souls. All the creatures that we have to kill and eat, all those that we have to strike down and destroy to make clothes for ourselves, have souls, like we have, souls that do not perish with the body, and which must therefore be propitiated lest they should avenge themselves on us for taking away their bodies.” (Quoted by Knud Rasmussen.)

It is thought that the spirits of humans and polar bears were interchangeable. Why? It could quite possibly be because bears have many “human” traits.

They can stand up and walk on their hind legs. The Inuit have observed how the standing bear looks like a human (albeit a much taller, much heavier human!). It walks on the soles of its feet the way humans do (unlike most other animals), and leaves full footprints when it walks. It can use its forepaws like hands to carry food to its mouth. It can sit and lean against something as if it is resting and thinking.

The polar bear eats many of the same foods that humans do. The Inuit respect the bears’ hunting skills, and some stories state that their ancestors learned how to hunt seals by watching polar bears. They respect the bears’ strength, patience, inquisitiveness, speed, and the maternal devotion to their cubs. The Inuit also respect the intelligence of polar bears. Some Inuit believe that polar bears have an intelligence matching or exceeding that of humans.

Whether it’s a bear or other work, there is art for your home or business – to start or to add to your collection. The Canadian Art Gallery has art for you to give away. Gifts for weddings. Gifts for clients or suppliers or employees who have gone the extra mile for you. It’s a way for you to say ‘thank you’. A way that will be warmly remembered. Forever!

They also carry a full selection of gift items. Mention this article for a discount.

Treat your senses and your imagination. Wonder in the masterful creations of Kenojuak Ashevak, Norval Morrisseau, Toonoo Sharky, David General and Vincent Bomberry.

Discover the rising stars of Canadian Native Art from British Columbia, the Prairies, the Arctic, Woodlands and the East Coast.

If you are visiting from another country, any art can be shipped to you to you and in many cases you will find that the usual HST (sales tax) is exempt from your purchase.

Canadian Art Gallery also offers a comprehensive layaway plan at 0% interest, which means you can afford the special piece that calls out to you, even if it takes you a month or 12 to pay for it!

“THE GREATEST PERIL OF LIFE LIES IN THE FACT THAT HUMAN FOOD CONSISTS ENTIRELY OF SOULS. ALL THE CREATURES THAT WE HAVE TO KILL AND EAT, ALL THOSE THAT WE HAVE TO STRIKE DOWN AND DESTROY TO MAKE CLOTHES FOR OURSELVES, HAVE SOULS, LIKE WE HAVE, SOULS THAT DO NOT PERISH WITH THE BODY, AND WHICH MUST THEREFORE BE PROPITIATED LEST THEY SHOULD AVENGE THEMSELVES ON US FOR TAKING AWAY THEIR BODIES.” KNUD RASMUSSEN

TODAYMAGAZINE.CA 49

LIFESTYLE & CULTURE

905-468-8787 | 129 QUEEN STREET NIAGARA-ON-THE-LAKE, NEXT TO THE POST OFFICE

POLISH PATRIOTS IN NIAGARA-ON-THE-LAKE 1917-1918

BY ANDREW HIND

D

uring the First World War (19141918), residents of the small town of Niagara-on-the-Lake were often outnumbered by soldiers in-training. The sounds of rifles firing or boots marching through the streets, and the sight of uniformed soldiers on parade became an every-day fact of life.

Most of these soldiers were young Canadian men being hardened for service in the trenches of France, but among them were PolishAmerican volunteers who stepped forward to free their homeland from oppression and restore by force of arms its independence.

By the 18th century the kingdom of Poland had been a major power in east-central Europe for more than 300 years. During that century, however, the kingdom suffered from chronic internal weaknesses. Historically, Poland did not have a hereditary but rather an elective monarchy, chosen by factions among the quarrelsome aristocracy. This squabbling allowed neighbouring Russia, the Habsburg AustroHungarian Empire and the increasingly vigorous Prussia (soon to become the dominant part

50

of a unified Germany) to manipulate Polish politics to their own ends. Eventually, in a series of partitions, these three nations would carve up Poland between them so by 1794 the once proud nation was rendered politically extinct and its people subjugated to absolutist empires.

A mass migration of Poles came in the decades that followed, some to France and Britain, but many more to the United States. Migration to the US, which started in earnest in the 1860's, tripled in the 1870's, tripled again in the 1880's and reached a peak in the first fourteen years of the 20th century. It is estimated that at the outbreak of World War I, 2 to 4 million of the residents of the United States were Polish-Americans.

Even in what amounted to as exile, patriotism continued to run deep among Polish expatriates.

Far-sighted Poles worked patiently to prepare the ground for renewed independence. The opportunity they were looking for emerged in 1914 with the outbreak of World War I. The three nations that had carved up Poland were among the war’s combatants. Germany

and Austria-Hungary were united against France and British-allied Tsarist Russia. The majority of the titanic battles between these Great Powers took place in Poland, and so it became political for these three states to compete for the sympathy of the Poles themselves. Accordingly, they began to make vague promises of self-rule, becoming engaged in a bidding contest that gradually escalated the degree of independence promised. As a result, Poles became convinced that during the course of the war their nation would regain its freedom.

But what side should the Poles come down upon? Some Poles looked unfavourably towards their traditional Russian enemies, while others thought the Polish cause could be best furthered by fighting on the side of the Allies against Germany and Austria-Hungary. A statement made by Tsar Nicholas II in December 1916 which named the creation of an independent Poland as one of the goals of the war was the first concrete, publicly stated promise to that end and therefore helped the Poles decide to support the Allied cause. The hard-pressed Western Allies welcomed this well-motivated manpower with open arms.

A problem for the countless Polish-Americans eager to fight on the side of the Allies was that the United States was not yet a participant in the conflict. Canada, however, was. In early 1917, leaders of the Polish-American community persuaded Canada to train a Polish army-in-exile, to be armed, equipped and paid by France. This force, known as the Polish Blue Army after the blue French uniforms they wore, was trained and assembled at Niagara-on-the-Lake’s Camp Niagara. The Polish training centre was called ‘Camp Tadeusz Kosciuszko’, honouring a Polish patriot who led a 1794 rebellion aimed at freeing the country from oppression.

Even after America declared war against the Central Powers on April 2, 1917, the United States remained lukewarm toward the concept of a Polish army-inexile as the Defense Department feared that the loss of potential recruits would undermine its own rapidly-expanding army. Eventually, President Wilson agreed to let Polish-Americans join the Blue Army so long as they were not between the ages of 20 and 30 and therefore eligible for recruitment into the United States Army.

Thousands of Polish-Americans eagerly stepped forward to free their ancestral homeland. Four barrack buildings were built, each housing only about 300 soldiers. Soon, however, the number of recruits outgrew these facilities. At any one time several thousand more recruits were accommodated in fruit canneries (such as that which in the 1970s was transformed into the luxurious Pillar and Post Country Inn), vacant barns, public buildings, such as the town hall, and even tents. Some local residents housed émigré Polish soldiers for free.

Once fully-trained, the soldiers were shipped off in brigade-sized batches to fight on the Western front. These troops, fanatically anti-German and well-motivated, were valuable additions to the Allied cause. In total, almost 22,000 soldiers joined the Blue Army and helped to defeat the Central Powers in 1918. A newly independent Poland arose from the ashes of war.

The threat to Poland’s freedom had not yet passed. With the Tsar deposed, Russia was now ruled by a communist regime which did not feel compelled by the previous promise of Polish independence. With its forces marching on Poland, the Blue Army was shipped across Germany by train to defend their homeland and play a key role in the foundation of an independent Poland. Thousands of Polish-Americans gave their lives during World War One and the Russo-Polish War. Sadly, some died much closer to home. An Influenza outbreak claimed the lives of 24 recruits while still training in Niagara-on-the-Lake. They were buried in Vincent de Paul Cemetery, and since that time annual pilgrimages of Polish community groups have been organized that pay tribute to these men and indeed all of the Blue Army volunteers.

Niagara-on-the-Lake is revered by many Poles who recognize that Poland’s existence as a nation today is owed in part to the Blue Army trained and organized here during the years 1917-18. Similarly, this émigré army played a vital but often underestimated role in the victory of the Allies in the First World War. TM TODAYMAGAZINE.CA 51

A TRAVELER REVIEW

Worth a Visit While in Buffalo!

Reviewed by jinkabel, a TripAdvisor traveler » Cocoa Beach, FL » November 17, 2014

BUFFALO TRANSPORTATION PIERCE-ARROW MUSEUM

RHEA ANNA

“The Frank Lloyd Wright gas station is really beautiful. Lots of history, period costumes, toys, bikes, etc. The Pierce-Arrow was certainly one of the most beautiful machines ever created, and there are other cars to drool over as well!!”

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

54

TWO SISTERS VINEYARDS:

& TIMELESS

BY ANGELA MAROTTA & MELISSA MAROTTA-PAOLICELLI As sisters we have been fortunate to have been part of a family who have always exposed us to exciting wine and culinary experiences. Even from a young age –the quality of ingredients and the history of wine have captivated our senses and peaked our curiosities. We will continue to expose our family to this wondrous enjoyment of life through wine and food.

It has become who we are. We have grasped at the opportunity to settle roots in the Niagara Region, particularly Niagara-on-the Lake, and do our best to produce the finest wines from its beautiful and unique terroir. Our future here is rooted within these vines and the passion to please the palate in both wine and food will stand the test of time.

Together with our winemaker, Adam Pearce, our philosophy will be to produce exceptional wines while staying true to varietal character and having the grapes speak for themselves. Through our meticulous vineyard maintenance, hand harvesting of blocks of crops and non-interventionist approach to winemaking, the road has been paved. This has become evident with the various awards that have been bestowed on our wines. We are humbled to be recipients of a Gold Medal for our 2011 Eleventh Post Proprietary Blend and Silver Medals for our 2013 Riesling and 2013 Unoaked Chardonnay and Bronze Medal for our 2010 Cabernet Franc at InterVin 2014. Our first submissions to The 2104

Royal Wine Awards have graced us with a Gold medal for our 2013 Sauvignon Blanc, a Silver medal for our 2011 Eleventh Post and two Bronze medals for our 2013 Unoaked Chardonnay and 2010 Merlot.

We have put much focus and attention to ensure our wine club encompasses exciting wine and culinary experiences while taking advantage of the beautiful bounty on our property and pond. Our winery will become a great destination for outdoor dining and is a venue that has been designed and built to accommodate a wide range of both corporate and private functions. Our on-site restaurant, Kitchen76 is centred around the Italian table: a pared down approach to rustic Italian dishes, using only the finest and freshest ingredients. All of our dishes have been carefully selected to be enjoyed with all of our award wining varietals.

As sisters and proud proprietors of a Niagara winery, we have made it a mission to bring focus on Ontario wines within the wine industry at large.

The standards of Ontario wines have risen substantially and we need to stand together as a wine community to ensure that we become an integral part of the overall market. We need to continue to encourage our Government officials to support the Ontario Wine Industry and share our pride. Sanctions must be lifted to ensure this industry thrives and grows across the world.

TODAYMAGAZINE.CA 55

GET WHAT YOU WANT FOR THE LOW PRICES YOU LOVE

www.grabjab.com 56

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 fi rst 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’ profi les 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 fi rst 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 fl atlined connection to the external world: I wondered how many laws of social etiquette I had violated by not having replied to an email or text in an appropriate amount of time. After all, in the context of social game theory, taking too long to respond could constitute a chief offense. Early that morning, then, I found the dissipation of my distressing thoughts to be proper justification to walk a half TODAYMAGAZINE.CA 57

NEXT, I LEARNED THAT PEOPLE ARE, IN FACT,

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

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

The next three months were met by confusion, anger, and – surprisingly – admiration, by both myself and anyone who had attempted contact with me. Not having a cellphone meant not having instant access to my social and professional network, not receiving information at my fingertips whenever it was wanted or needed, and not being able to respond to emails and text messages within seconds. These were all matters of efficiency and productivity, but the poignancy of not “being connected” really boiled down to having to re-awaken the uncomfortable feelings we have whenever we reach into our pockets to distract ourselves from the harsher realities of life; the moments wherein we’re awkward and feel alone. The 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.

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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

A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY

Where can we take you?

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AT RANCOURT WINERY, EVERYTHING IS ABOUT THE FINISHING TOUCHES. FROM THE DIVERSE IMPACTFUL WINES PRODUCED FROM HOME GROWN GRAPES TO THE CLASSIC AND ELEGANT LABELS THAT ENVELOPE THE FINISHED BOTTLES, THIS 25 ACRE NIAGARA-ON-THE-LAKE BOUTIQUE WINERY IS AS FILLED WITH PASSION AS IT IS OUTSTANDING GRAPES. >>

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Focused on producing small quantities of high-quality, Rancourt Winery is continually striving to innovate and improve on traditional wines. Although their doors may only have opened in 2006, today, Rancourt Winery has become an award winning winery and a destination stop along the Niagara Wine Trail.

Described as a man who exuded passion, Quebec native Lionel Rancourt and wife Lorraine moved to Niagara in hopes of improving their English and putting their farming hands to work. Having purchased a property with vigorous soil and drainage, Lionel set to work growing a peach orchard. But it was not long until a trip to Bordeaux, France had Lionel catching the wine bug.

"He came back and started to rip out his peaches to plant Bordeaux variety grapes,” said Eric Pearson, Rancourt’s resident winemaker. “He was selling his grapes to the local wineries in the area and he was producing beautiful crops. A lot of these wineries really enjoyed the wine he was producing from the grapes and finally he decided 'You know what, I am going to use these grapes to make my own wine.”

But, there was one problem; wife Lorraine didn’t drink wine. With this first challenging customer, Lionel became determined to craft a diverse wine that would attract even the pickiest wine consumer. It was with this that he developed the signature blends that have placed Rancourt Winery on the map.

This tradition of crafting unique wines has continued with Pearson, a native to St. Catharines, who says he has always been passionate about wine.

Attesting some of his earliest memories to squashing grapes with his grandfather and attempting to make wine in his friend’s garage, it wasn’t until he started biochemistry at Brock University that said he knew he could turn his passion into a career.

"I've always loved wine," said Pearson. “I grew up surrounded by vineyards and one of my best friends that lived just down the street from me had about 60 acres of grapes. So growing up we were always playing in the grapes. When I first started university I didn't know what I wanted to do. But when it came time to do a thesis I focused on oenology and viticulture through the wine program and looking at that process. And it was a stellar time.”

Since joining with Rancourt in 2012, Pearson has risen to prominence as one of the most renowned wine makers in Niagara.

"It is a third art, a third science and a third passion," said Pearson.

"Those all have to integrate together so you can make a stellar wine.

It may be a lot of work, but it is fun work and at the end of the day you have something that’s euphoric to drink.”

Known for embracing a hybrid of old world tradition and new world innovation, Pearson continues to handcraft Rancourt’s signature blends of Meritage, Noble Blanc and Noble Rouge along with his own variations on the classics, like a pure varietal unoaked Malbec that has tourists driving from hours away just to purchase a bottle.

"It is a cold weather twist on the traditional Argentinian Malbec,” said Pearson. “I said ‘Let's go with a young, light, vibrant wine instead

of a dark bold red’. It is a nice representation of a cool climate wine from Niagara."

It’s nickname? The liquid watermelon jolly rancher; another example of the loving quirkiness that is bottled with each wine.

"If you don't like red wine, this is a really great wine," said Sue Enrich, who joined the winery in early 2012 and has since helped run Rancourt Winery. "We nicknamed it the liquid watermelon jolly rancher because it is very unique, not like your typical Argentinian style Malbec. It has been very popular.”

In 2007, Lionel’s unexpected death left the winery and his family heartbroken during a pivotal year of award winning vintages. But under the new ownership of wine enthusiast Joe Enrich and his daughter Sue, the winery has continued to expand and grow.

“The winery was Lionel’s dream and a lot of people wanted to buy the business because of the soil,” said Pearson. “[Joe] was the only one who came in and wanted Lorraine to continue to be part of the story and keep the winery alive.”

Not only have they upheld the traditions set by Lionel, but the Enrich’s have developed a method to help it thrive, doubling sales over the past two years and increasing production annually to over 4,000 cases.

Included in this production is a unique Chardonnay Reserve coined liquid butter tarts that has won the winery their first awards in white wines and the Noble Blanc that originally helped Lionel win over his toughest critic.

"Lionel came up with this magical blend that was just meant for Lorraine - not meant for production,” said Sue. “But Lorraine shared it with friends and by the time we opened our doors in 2006, everyone wanted the Noble Blanc. We sell out of it every year."

Pearson’s current Noble Blanc, a full bodied blend of Chardonnay and aromatic Gewürztraminer, was given its blessing by Lorraine before being put into production.

Along with purchasing the winery, Joe purchased the Harvest Barn Country Markets, wanting to marry both the local wine and food experience. Sue said the winery has been able to create a well-rounded tasting experience for people who not only want to experience the local wineries, but as well the local produce in our area that so well compliments the grapes.

“Wine tasting should be an experience and we really want to combine that experience with our Country Barn Market," said Sue. “It's all about local food and local wine pairings.”

Rancourt Winery now sells a portion of Harvest Barn’s cheeses and condiments alongside their wines. Sue said the long term goal is to combine both the winery and Harvest Barn into one building as a one stop shop offering the wine tasting experience along with being able to purchase local food and specialty products.

Though it may be small in stature, Rancourt Winery’s bold wines, inventive flavours and emphasis on local produce continue to leave a large imprint on the Niagara wine community. With big plans for expansion on the horizon, Rancourt Winery is only looking bigger for years to come. TM

“IT IS A THIRD ART, A THIRD SCIENCE AND A THIRD PASSION”

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DARREN CREIGHTON p h o t o g r a p h y

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FILM SERIES

BY MEGAN PASCHE

O

nce the actors and actresses of the Shaw give their final performance for the live theatre season, the stage doesn’t really go dark; it just showcases a different artistic medium: film. The annual and much anticipated Shaw Festival Film Series gets underway once again this December, showcasing not only several feature films, but also five different documentaries. This exciting event is done in partnership with The Film Circuit, which is a branch of the Toronto International Film Festival. The Shaw Film Series first began in 2005, and has been a growing success ever since.

Making this event even more unique and intriguing is a partnership with Gathering Niagara, an organization whose aim is to bring people together and make them happy. One way to do this? Organize a Lunchmarket, which provides movie buffs with gourmet food options before they attend a screening of a great new movie.

Food will be available both inside and outside the Festival Theatre and vendors will rotate every week. So far, film goers will be able to enjoy food from: The Dirty South, who offer gourmet BBQ ; and Exclusively Schilling, offering quality baked goods.

The Yellow Pear will offer a delicious array of locally inspired fare. Lovin’ From the Oven will be there with to- die-for comfort food such as lobster mac and cheese, as well as special film inspired foods. With all that delicious, gourmet food to choose from, patrons will be able to try a different dish before each film! >>

TODAYMAGAZINE.CA 75

here . SEE . do

FANTASTIC FILMS AND DELICIOUS FOODS

SHAW FESTIVAL

A FILM BREAKDOWN These are just some of the films that will be screening at this years film series, a full listing is available at shawfest.com

FEATURE FILMS

January 3: Boyhood This coming of age story was shot over the course of 12 years (the cast got together annually for a few weeks each year to film) and follows a young boy and his sister as they grow into adulthood.

The movie stars Ellar Coltrane, Lorelei Linklater, Patricia Arquette and Ethan Hawke.

January 17: Love Is Strange Ben and George, a couple played by John Lithgow and Alfred Molina get married after 39 years together. But when the Catholic School Board that George teaches for finds out, he is fired, which forces the couple to lose their apartment and move into separate places.

January 24: St. Vincent This comedy stars Bill Murray, Melissa McCarthy and Namoi Watts. McCarthy plays a single mom who hires Vincent, a drunken, gambling war veteran, to watch her 12-year-old son Oliver, while she is at work.

February 7: Nightcrawler This crime thriller stars Jake Gyllenhaal, Rene Russo and Bill Paxton. Gyllenhaal plays a man who makes his living by shooting footage of accidents and crimes in Los Angeles, which he then sells to news channels.

DOCUMENTARIES

January 2: Tim’s Vermeer This documentary follows Tim Jenison’s efforts to replicate the painting techniques of Johannes Vermeer to test his theory that Vermeer painted with the assistance of optical devices.

January 9: Finding Vivian Maier This movie is about a mysterious nanny, who took over 100,000 photographs that were found hidden in storage lockers and found decades later. Her life is revealed through both her photos and interviews with people who knew her.

January 16: Fed Up This movie focuses on the American food industry and how it may be more responsible for sickness then previously thought.

January 23: Particle Fever This documentary tracks the first round of experiments at the Large Hadron Collidor in Switzerland.

January 30: Citizenfour This film centres on Edward Snowden and the NSA spying scandal. The filmmakers decided to make this film after receiving encrypted emails from someone with information on the government’s court surveillance programs…the sender turned out to be Edward Snowden.

Feature films will be screened every Saturday from December 6 to February 21, and showtime is at 3pm. Documentaries are screened on Friday evenings at 6pm, starting on January 2 and running until January 30.

More information on which films are playing on which days is available at shawfest.com, and for more information on what food will be available during what film, check out gatheringniagara.com

General admission: $12 Pass for all 12-feature films: $129 Stocking stuffer for 9 feature films: $99 Documentary pass for all five Documementaries: $49 76

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Icewine

CELEBRATING

T

By Sandra Ozkur

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

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

TODAYMAGAZINE.CA 79

EVERY YEAR PRADEEP LETS HIS IMAGINATION RUN WILD…“MY INSPIRATION COMES FROM INSPIRING OTHERS; THAT IS MY ULTIMATE SATISFACTION.” PRADEEP HAS CERTAINLY WHET MY APPETITE FOR THE NEXT ICEWINE FESTIVAL. I CAN’T WAIT TO SEE WHAT THIS YEAR’S CREATION WILL BE.” PRADEEP DHARMAWARDANE, HEAD PASTRY CHEF AT FALLSVIEW CASINO

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

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

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

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

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

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

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

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

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

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

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

Laugh your boots off at the Icebreaker Comedy night.

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

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

EVENT

LISTINGS

STARLIGHT & SNOWFLAKES NEW YEARS EVE PARTY December 31, 6pm to 2am Celebrate New Years Eve at the Riverbend Inn & Vineyard. For $150 + tax per person, you get a glass of champagne, live dinner music, a 12 course menu & dancing after dinner. More information at riverendinn.ca

NEW YEAR’S DAY LEVEE January 1, 3pm to 4:30pm Taking place at Navy Hall and presented by Friends of Fort George and Parks Canada, this celebration includes music, toasts and a cannon fi ring which will welcome in the New Year.

SHOP, SIP, SAMPLE, SAVOUR January 24 to 25 This two day event sees shops in the heritage district open up and offering Icewine poured

by Wineries of Niagara on the Lake and food served by Signature Kitchens of Niagara on the Lake, in addition to their eclectic wares.

More information at niagaraonthelake.com

RATIFICATION OF THE TREATY OF GHENT: 200 YEARS OF PEACE Taking place from 2pm to 5pm, this final event of the War of 1812 Bicentennial celebration is being put on by the Friends of Fort George, Parks Canada, the Town of NOTL, The Niagara Region and the NOTL Bicentennial Committee and will commemorate the ratification of The Treaty of Ghent.

FABULICIOUS February 26 to March 5 This is a great opportunity to dine at some of Niagara-on-the-Lake’s best restaurants. You can get a three-course lunch starting at $25, or a three-course dinner starting at $35. For a list of participating restaurants and menus, visit signaturekitchensofniagaraonthelake.com

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