HOPPIN TODAYMAGAZINE MAGAZINE TODAY
seTTiNG
the PerfeCT TaBle
30
DAY FASHION CHALLENGE
+
Holiday Gift Guide
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LOCATED IN THE NIAGARA FALLS HILTON ACROSS FROM THE FALLSVIEW CASINO 6361 FALLSVIEW BOULEVARD
SPYCENIAGARA.COM 905-354-7887 TODAYMAGAZINE.CA 5
Cover Story 65
30 DAY FASHION CHALLENGE The goal: 30 days to a more stylish
ONTENT
and confident you.
PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco MULTI-MEDIA CONSULTANTS Gail Cerrone David Gibson Michael Koval David Mace Alexandra Mills Anthony Petti EDITOR Megan Pasche SENIOR GRAPHIC DESIGNERS Tina Lanzillotta Lacey McBane GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie MULTI-MEDIA ACCOUNT EXECUTIVE Cortney Gusek CONTRIBUTING WRITERS Angela Aiello, Mariana Bockarova, Lauren Charley, Flavio Iammarino, Andrea Kaiser, Lynn Ogryzlo, Evan Saviolidis, Gabrielle Tieman CONTRIBUTING PHOTOGRAPHERS A.J. Harlond, David Haskell TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
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Eat, Drink & Be Merry 9
EVAN'S HOLIDAY POURS
15
A FEISTY BOWL OF TEXAS RED
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RIVERVIEW CELLARS
23
ALL THE RIGHT STUFF
29
SAVVY WINO
Pairing wines with your holiday meals. Jesse James and Billy the Kid loved it.
A family venture where wine and positivity flow. Everyone's favourite holiday dish – their way. Expert advice on shopping for the perfect wine.
Home for the Holidays 39
THE ART OF CULINARY THEATRE
45
D.I.Y. CHRISTMAS DÉCOR
Setting the perfect table.
Creating your own holiday urns & wreaths.
All I Want for Christmas 53
BABY, IT'S COLD OUTSIDE
68
FOR THE PERSON WHO HAS EVERYTHING
71
LIKE MOTHER, LIKE DAUGHTER
Winter fashions from Niagara's top retailers. Ideas for that hard-to-shop for gift. The story behind Lousje & Bean.
Good Tidings 75
THE SPIRIT OF GIVING
79
WHY WE LIKE WHAT WE LIKE
82
SURVIVING THE SEASON
85
ONE LESS TRIP
Where and how you can give back to the community. Psychology behind how we develop our personal tastes. Coping with holiday stress.
The value of shopping locally.
'Tis the Season 89 91
EVENT CALENDAR A FEW OF MY FAVOURITE THINGS
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DECK THE HALLS
96
TODAY'S PEOPLE
Andrea Kaiser reminisces about Christmases past. Great venues to host your next holiday gathering. Out and about in Niagara.
In Focus 98
BROCK CENTRE FOR THE ARTS A Niagara cultural institution.
TODAYMAGAZINE.CA 7
A CITY GUIDE TO SAVE YOU MONEY ALONG THE WAY WHERE CAN WE TAKE YOU? DOWNLOAD THE FREE APP
10:20
AVAILABLE FOR DOWNLOAD ON ALL PLATFORMS The GPS-based guide that quickly allows you to search
www.saveabuck.com 8
Restaurants Bars & Nightlife Calendar of Events Coupons Maps Attractions And more...
EAT, DRINK & BE MERRY
HOLIDAY POURS BY: EVAN SAVIOLIDIS
Cheers! from around the world: Croatian Živjeli / Nazdravlje Dutch Proost French Santé / A la votre German Prost / Zum wohl Hungarian Egészségedre Irish Gaelic Sláinte Italian Salute / Cin cin Japanese Kanpai Polish Na Zdrowie Portugese Saúde Serbian Živeli Spanish Salud Yiddish Sei gesund
Around this time of year, my voicemail, email inbox, Facebook messages, and numerous other forms of social media connection methods start to overflow. Why? Well, after 15 years of teaching wine classes to professionals and wine lovers alike, their fancy starts to turn to holiday wine buying, and they seek guidance. Before giving my advice, I always ask two questions. The first is how much they wish to spend. The second is for what occasion. It is at this point that I envision a ‘deer in the headlights’ reaction as they slowly realize that there are many holiday purchasing scenarios. With this in mind, here are my top selections, for different occasions, at different price points.
TURKEY DINNER
100 POINT SCALE
87 Palatine Hills 1812 Chardonnay 2012, Niagara Peninsula, Canada ($12.20) This wine really over delivers for its price tag. There is pineapple, peach, apple and a touch of vanilla in this smooth little Chardonnay. You will also find a touch of sugar on the finish which will work well with the sweeter trimming such as yams, roasted vegetables, corn and stuffing. (ES)
95-100 = Outstanding 90-94 = Excellent 85-89 = Very Good 80-84 = Good 75-79 = Drinkable 70 & under = Below average
87 Salton Classic Cabernet Franc, Brazil ($12.95) Here is a delightful surprise from Brazil! Cassis, blackberry, dark cherry, smokey tobacco, herbs and violets enchant the senses. Medium body, the soft tannins and moderate acidity make for a smooth and easy drinking wine. The savoury nature of the gravy will make this wine shine. For $13, make sure to buy a couple of bottles. (ES) >> TODAYMAGAZINE.CA 9
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ROAST BEEF/LAMB DINNER
FIRESIDE AFTER MEAL SIPPING
91 Kaiken Ultra Malbec 2012, Mendoza. Argentina ($19.95) This is the best Ultra Malbec to date! The saturated black/ purple colour heralds a full bodied wine which is racked, backed and stacked with plum, blackberry, fig, cocoa, smoke, violets, vanilla, earth and anise. The texture is lush with excellent length and well integrated tannins. For the price, a multiple bottle purchase is mandatory. (ES)
90 Sandeman Vau Vintage Point 2000, Douro, Portugal ($19.95) For me, Vintage Port is the quintessential post-holiday meal sipper, usually just before passing out in front of the television from turkey coma. A couple of years back, the LCBO purchased the entire production of this wine and released to its general list division, at this ridiculously low price. It is a smooth and ready to drink. It is black in colour and gushes prunes, raisins, raspberry, violets and cocoa. You might also find the 2003 at your local store, which is right on par with the 2000. (ES)
88 Smoking Loon Cabernet Sauvignon 2012, California ($14.95) Cassis, blackberry, raspberry, mint, violets, vanilla and anise are all present in this friendly and accessible Cab. It is balanced, with no overt alcohol, soft tannins and a slightly sweet/fruity finish. Drink now. (ES)
CHANUKAH/KOSHER 88 Beckett’s Flat Five Stones White Sauvignon Blanc Semillon 2013, Margaret River ($19) From the cool Margaret River comes this Kosher and Vegan friendly wine. This blend shows a personality of peach, honey, apple, lime, cream, herbs and minerals. The palate is mid-weight with splendid length and a slight sweet edge. Put a good chill to it before serving. (ES) 87 Beckett’s Flat Five Stones Cabernet Sauvignon 2012, Margaret River ($20.95)This easy drinking, medium bod Cab serves up pleasing flavours cassis jam, smoke, forest floor, herbs, clove and violets. It is straight forward with solid length and some gritty tannins. (ES)
NEW YEAR’S TOAST 90 Piper-Heidsieck NV Champagne Brut, Champagne ($54.95) It has been a long time since I tasted a non-vintage Piper this good. Toast, caramel, citrus and apple weave through a creamy texture, fresh acidity and long finish. Oysters on the half shell or caviar anyone? (ES) 89 Cave Spring Blanc de Blancs Brut NV, Niagara Escarpment ($29.95) About a decade ago, the Ontario industry decided to turn its sights to producing serious sparkling wine. With our cool climate, it was definitely the right decision. One of the leaders of said push is Cave Spring; their Blanc de Blancs is always at the top of the leader board. Small pinpoint bubbles, the biscuit, green apple, Bartlett pear, white flower and mineral personality are layered on the long finish. The bonus here is that it is almost half the price of a good Champagne. (ES)
90 Chateau Guiraud 2010, Sauternes, France ($39.85/375ml) From this top producer comes this delightful stickie. Full bodied, there is loads of dried apricot, mango, pineapple, honey, nuts, spice and wax. The acid is on the lower of the spectrum, so chill well and serve with some robust, blue cheese. (ES)
THROWING A PARTY 88 Miguel Torres Sangre de Toro 2012, Catalunya, Spain ($12.95) When it comes to parties, most people don’t want to break the bank when purchasing vino. This wine really packs in the flavour, and for the price, it is a steal. It is rich and flavorful, full of raisins, plum, vanilla, licorice and lilac. There is density, a lengthy aftertaste and some underlying tannins. It serves double duty as a sipper or with food. (ES) 88 Brumont Gros Manseng Sauvignon 2013, Languedoc ($12.95) Gros Manseng is a rare white varietal which is originally from Southwest France. It adds tropical fruit qualities to Sauvignon’s herbaciousness. Peach, honey, guava, white flowers, wax, grass and minerals are all in the mix. Refreshing acidity gives lift. (ES)
POST HOLIDAY CRAZINESS SOLITARY SIPPING 89 Tawse Sketches of Niagara Riesling 2013, Niagara ($17.95) For me, Riesling is the quintessential relaxation wine and Tawse’s entry level rendition once again delivers above its price point. Crisp and off-dry, it dazzles with apple, bergamot, lime and mineral. A lengthy aftertaste makes for an ideal sipper or with take out sushi. (ES) 88 Ascheri Barbera d’Alba 2011, Piedmont, Italy ($15.75) For many years Barbera has languished in the shadows of its famous brother, Nebbiolo. Not anymore! This versatile and food friendly Barbera shows depth and a personality of cherry, plum, earth, spice and cocoa. Crack open the bottle in front of the television while you wait for the pizza delivery to arrive. (ES) >>
TODAYMAGAZINE.CA 11
GIFT GIVING A LA PREMIUM
Evan Saviolidis is a Wine Tasting Challenge Grand Champion, Journalist for Canada’s largest wine magazine: Quench, Instructor for The Canadian Association of Professional Sommelier, and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visitevanwinesavvy.com.
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GIFT GIVING UNDER $20
92 Charles Baker Picone Vineyard Riesling 2011, Vinemount Ridge ($35) For me, this is the best Riesling being made in Niagara. It is also the best vintage yet for this bottling. The balance between bright fruit, racy acidity, low alcohol and slight sweetness is pitch perfect. The petrol, peach, green plum, lime, bergamot, honey, apple and smokey minerals are explosive and last long into the sunset.
89 Cantina Zaccagnini Il Vino ‘Dal Tracetto’ Montepulciano d’Abruzzo, Abruzzo ($19.95) Montepulciano, when done well, is an absolute delight to drink – just like this one! Complex aromas of cherry, plum, mint, dill, cured sausage, cocoa and spice are layered on a medium bodied frame. There is juiciness on the palate as well as supple tannins, which make me want to serve this winter with a big bowl of pasta topped with lamb ragu.
90 Belle Glos Clark and Telephone Vineyard Pinot Noir 2013, Santa Maria Valley ($45) This is a really ambitious Pinot Noir which has more in common with Australian Shiraz, Argentinian Malbec or Cali Zinfandel. That said, it is a purple coloured, super concentrated, oaked monster which gushes jam: plum, dark cherry, raspberry, as well as cocoa, vanilla and clove. It is because of the attributes that I give it such a high score. (ES)
88 Inniskillin Niagara Estate Reserve Pinot Gris, Niagara-on-the-Lake, Canada ($17.95) Bruce Nicholson continues to show his talent with the Pinot Gris grape. Modelled after the Alsatian style, the wine exudes peach, banana, apple, white flowers, citrus and spice. Lengthy on the aftertaste, the wine has fine acidity and mineral note which resonates at the end. (ES)
A FEISTY BOWL OF
Jesse James & Billy the Kid loved it!
TEXAS-RED By: Lynn Ogryzlo
Chili
con Carne sounds authentically Spanish. But how could it be? The Spaniards had never even seen a chili before they reached America. Often referred to as just ‘chili’, it is in fact, authentically Texan! The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail (or made into small houses, I was told). As well as the chili capital of the world, Texas is obviously the centre of the Wild West and - wild stories. >> TODAYMAGAZINE.CA TODAYMAGAZINE.CA 15
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A GREAT CHILI IS ABOUT A BLEND OF PEPPER VARIETIES; IT’S THE SUBLIMINAL FLAVOUR THAT KEEPS YOU COMING BACK TO THE CHILI POT.
T
hank goodness for the emergence of small, family-run chili parlours or chili joints as they were later called. It started in the 1800s, chili parlours could be found throughout Texas offering up steaming bowls of delicious Texas Red. Each establishment usually had a claim to some kind of secret recipe and each one was completely different from the other. Everyone had their favourite, including Frank and Jesse James. As the story goes, the James brothers loved chili so much, they are said to have eaten a few bowls of Texas Red before robbing banks. At least one town was spared from their shooting and looting because of the local chili parlor. Apparently, Fort Worth, Texas had a chili joint just north of town and the James boys rode in there just for the chili, vowing never to rob their bank because “any place that has a chili joint like this just oughta be treated better.” The official dish of the state of Texas (declared in 1977) chili is found on menus throughout the state, especially in the city of Terlingua, the chili capital of the world. In an average year the state hosts some 16 chili competitions per month; this means there’s a cook-off somewhere in the state every other day, year-round! The Terlingua International Championship Chili Cook-Off takes place the first Saturday in November and is the “granddaddy” of all chili cook-offs. It’s a four-day festival where over 200 teams compete for the coveted title of Chili Champion (of the world!). This long-standing Texas tradition was first held in 1967 as a competition of wit as well as chili and today the competition still stands strong among others throughout the state. Chili’s fame grew worldwide. It was the San Antonio Chili Stand at the 1893 Columbian Exposition in Chicago, when the dish first began to spread beyond the Texan borders and people all over the USA began to adopt their own version of the fiery, beefy concoction. Traditional Texas chili is a meat stew in a fiery sauce of chilies, onions, and various spices such as chili powder, oregano, paprika, cumin and cayenne pepper. Beef is the customary meat in chili, but it can be made out of anything. Like religion and politics, no one can agree on the one true chili. I interviewed a dozen chefs on their chili philosophies and found 12 different styles. Some argued for chunks of beef, while others insisted the beef must be ground. Some said beans, especially red kidney beans are perfectly appropriate; others insisted that beans are nothing more than cheap filler. Some said chili must be made of pure Texan beef, while others were committed to the presence of lamb, mutton, chicken, duck, or anything else imaginable. On a previous trip to Texas I was told, “real men don’t eat chili made with fur or rice”. Don’t ask - I have no idea, but I’m told only a real man would understand.
Chili’s restless, ornery, masculine nature is the reason men have made a special effort to proudly claim it as their dish. The word itself calls to mind army camps, cowboy’s and Western Texan towns. Chili can be sweet, bitter, hot, fresh and fruity with a predominant robust, meaty, beefy flavor. The beans should be tender, creamy, and intact and it should all be bound together by a thick, deep red sauce giving it it’s name “Texas Red”. The great thing about chili is that everyone can make it. It’s a dish that requires very little culinary skill. This is probably an upsetting concept to those who labour long and hard coming up with complex recipes for the many chili cook-offs that go on across this country. Chili making may not be the culinary art that, say, a good soufflé is. But no one learns anything about making chili unless his or her recipe has been challenged. First, the challenge is to improve the recipe for oneself and then with other chili-makers in competitions, until they get their own true bowl of red perfected. With no real rules to abide by, you can design your own pot of chili. A great winter tradition, you can make chili as simple as meat, tomatoes and spices or go gourmet with my favourite recipe that has a whopping 31 ingredients! Why so many? Let’s take a closer look at some of the ingredients and what makes them better. Take chili peppers for example. A good understanding of the different peppers and their flavours, will improve a chili. The best chilies like Cascabels have some complexity and elegance, while others like the Pequin or Arbol, are simply about the heat. Costeño, New Mexico and Choricero have fresher flavours of red bell peppers while Chipotles are all about the smoke. Ñora or Guajillo have a natural musty, charred wood, smokiness and Ancho, Mulato, and Pasilla will lend flavours like sun-dried tomatoes, raisins, chocolate, and coffee. A great chili is about a blend of pepper varieties; it’s the subliminal flavour that keeps you coming back to the chili pot. Let’s talk meat for a minute: it is after all the biggest source of contention amongst chili lovers. Some insist on ground beef, while others prefer larger, stew-like chunks. Ground or chunks, I find it’s more of a browning issue than size. Anyone who’s tried to sear a pot of ground beef knows all about the liquid pooling in the bottom of the pot, effectively drowning the meat forcing it to gurgle and spit in its own grey-brown juices. It just never browns properly and tastes like boiled meat. But chunks of meat will sear better, giving chili a nicer flavour and chili makers an edge over the competition. A word about beans: True Texas chili has no beans. But, since we’re not in Texas, I like a variety of beans in my chili from Red Kidney to Black and Romano beans. So go wild, mix it up and do what you like. >>
TODAYMAGAZINE.CA 17
My favourite chili includes chocolate and espresso. No, no this isn’t going too far and the result is not a dessert chili. Contrary to fi rst impressions, chocolate and coffee really play up the beefy flavours while adding a complexity and a luscious, elegant texture that plays deliciously well against the boost of boldness from molasses and soya sauce. Yes, this is my chili. Chili’s fame grew worldwide and so did the stories. One story claims during the early 1950s, several members of General Dwight Eisenhower’s staff were reported to have flown regular shipments of chili to Paris, France. The chili came from one of the best-known Texas chili parlors, Bob Pool’s Chili Joint and it was sent to their Paris quarters to satisfy the palates of homesick Texans. Paris! Even Billy the Kid had a soft spot for chili and was reported to have said, “Anybody that eats chili can’t be all bad.”
Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.
OGRYZLO’S ESP RESSO AND CHOCOLATE CH IP CHILI
• ¼ lb double sm oked bacon, diced • 1 lb chorizo saus age, sliced • 1 1 lb strip loin steak, diced • 1 lb ground be ef • 1 lb ground po rk • 3 cloves garlic , minced • 1 red bell pepp er, seeded and dic ed • 1 yellow pepper, seeded and diced • 1 green pepper, seeded and diced • 1 pablano pepp er, seeded and dic ed • 1 onion, diced • 2 stalks celer y, diced • 2 tbsp (30 mL) smoked chili powd er • 1 tbsp (15 mL) co riander • 1 tbsp (15 mL) cu min • 1 tsp (5 mL) cru shed chilies
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• 1 tbsp (15 mL) or egano, dried • 2 28 ounce ca ns tomatoes, dic ed • 1 28 oz can tom atoes crushed • 1/2 can smoked Chipotle pepper s • 1 28 oz can red kidney beans • 1 28 oz can wh ite kidney beans • 1 28 oz black be ans • 1 28 oz romano beans • 4 tablespoons (60 mL) molasse s • ¼ teaspoon (1.5 mL) soya sauce • 1 tablespoon (15 mL) red wine vin egar • ½ cup (125 mL ) espresso coffee • ½ cup (125 mL ) dark chocolate chips • ½ cup (125 mL ) beef stock • sea salt
In a large stock po t over medium hi gh heat , add bacon, saus age and steak an d cook for 5 minutes or un til almost cooked through. Add the ground beef and pork an d cook, stirring for 8 to 10 minutes until the meats are thoroughly cooked and be ginning to brown on the bo ttom of the pot. Ad d garlic, vegetables and all the spices an d cook for 10 minutes until the juices from the vege tables evaporat e and brown bi ts on the bottom of the po t release onto th e meat. Add the rest of th e ingredients an d simmer for 2 hours. Seas on to taste and se rve hot. Makes enough to serve a party of 12 to 16.
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WINE& POSITIVITY flow B y : Me g a n Pa s c h e P h ot o s : A . J H a r l o n d
R
iverview Cellars sits directly off the route of one of the prettiest drives in Canada: the Niagara Parkway. It is described as a “true family winery”, and that truth is immediately evident upon visiting. It is owned and operated by the Pilliteri family: Sam Pilliteri, who acts as President and his son, Michael, who is the general manager. It also becomes even more of a family affair on special occasions, with Michael’s Mom, Lina, sisters Connie, Maria and Angela, and his wife, Sarah helping out. In 1975, the property housed a fruit farm, growing apples, pears, peaches and all kinds of other fruit, but eventually, the trees were removed, and grape vines were planted in their place. Initially, the grapes were sold to Pilliteri Estates, a winery owned by Michael’s uncle, with Riverview Cellars opening in the year 2000. When talking about what makes the wine at Riverview Cellars special, Michael Pilliteri notes, “one of our most popular wines is the Gewürztraminer…not too many people produce it in this area, and over the last several years, we’ve won top honours with it-it is the fi rst grape we planted in 1992, it’s over 20 years old, and it’s really come into its own. I think that is what makes it so special and unique.” Another of their most popular wines is the Fontana Dolce, which is a blend of Cabernet Franc, Cabernet Merlot, Cabernet Sauvignon, with a touch of Cabernet Franc Icewine. In total, the winery produces 22 different wines. Riverview’s winemaker is Alyssa Bator, a Niagara native who grew up down the road from Riverview on a tender fruit and grape farm. She took over as head winemaker in June of 2014, after working in the Riverview Tasting Room for six years. She studied
physics at McMaster University, and after graduating, attended the Grape and Wine Technology Certificate program at Brock University. Mike notes that it has been a really smooth transition from Riverview’s previous winemaker. Mike shares, “it really was the perfect fit for us, homegrown girl, making homegrown wines.” The philosophy at Riverview is “quality of wines from the earth and from the heart.” Mike says that philosophy essentially translates to, “we put a lot of passion into our work and into our vineyards. That means we are going through the vineyard every day, checking the vines, making sure they are healthy, making sure they are ready to harvest, analyzing them and putting our best effort into the vineyard. Making sure we are making and growing excellent grapes because that’s how you are going to make excellent wine. You can’t make great wine from bad grapes.” Riverview Cellars offers tours and tastings on a daily basis May through October, or if you are a member of their wine club, you can request a winemaker tour at any time of the year, where Alyssa will take visitors through the vineyard, explain all the different wines, and do barrel tastings which are accompanied by a cheese platter. The Wine Club also ensures the delivery of two different bottles a month, including a special Wine Club wine that only members get. The cost is $40 per month, and it makes a great gift idea. You can buy a wine club subscription for six months or a year. When touring around Niagara Wine Country, Riverview Cellars is worth pulling off the parkway for, to experience, as Mike says, “a place where we greet you with a smile, and try to make you feel like part of the family.”
DURING THE WINTER MONTHS, THERE ARE A COUPLE SPECIAL EVENTS THAT TAKE PLACE: • Taste the Season takes place every weekend in November and is a food event where you get a passport and free reign to visit as many of the 28 participating wineries as you can. This year, Riverview Cellars will be serving a heirloom beet salad which they will be pairing with their aforementioned Gewürztraminer. More info at wineriesofniagaraonthelake.com • The Icewine Festival takes place every January, and involves each participating winery presenting an “experience” for visitors who have purchased a discovery pass. Every year Riverview presents an extremely popular experience: a large chocolate fountain which they have dubbed “Chocolate Falls in Niagara”, which is served with strawberries, bananas and cranberry cinnamon biscotti that is homemade by Mike’s aunt. It is served with a glass of Cabernet Franc Icewine. More info at niagarawinefestival.com
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ALL THE RIGHT BY LYNN OGRYZLO
STUFF So it goes with most families: there seems to be one person who makes stuffing so superior, it leaves everyone else lusting for it year round. What is it with this mess of bread and seasonings? And does anyone really stuff it any more? In my family it was my grandmother. I remember an Easter a few years back when my eldest son raved about my turkey stuffing. It was the first time he’d even commented on it. “Wow, this is just like great-gramma used to make,” he shouted with joy, shoveling in extra helpings. Unbeknownst to him, I mixed a small tin of foie gras into the stuffing. I’m not sure my little Italian grandmother ever used foie gras or even knew what it was, but it did the trick – I became number one that year! Like bread pudding, stuffing is one of those special occasion foods that you either love or hate. Television star Alton Brown says, “stuffing is evil”. His rationalization is that stuffing goes into the inside cavity of the bird where it is extremely porous. To quote him from the SeriousEats.com website, “that means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe.” >> TODAYMAGAZINE.CA 23
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EAST INDIAN CHEF SUMAN ROY MAKES A GLORIOUS STUFFING FOR HIS FAMILY THAT INCLUDES CUMIN, CORIANDER, CHILE, TURMERIC AND GARAM MASALA SPICES.
Ok, this is just the kind of culinary fear-mongering I loath. Stuffi ng turkey has been done since the Pilgrims celebrated Thanksgiving! I say, stuffi ng is not evil, but glorious! If you’re capable of handling a turkey properly, go ahead and stuff it because yes Alton, the turkey cavity is very porous and the juices do soak into the stuffi ng as it cooks, but isn’t that the point? That’s what gives turkey stuffi ng (or any other stuffi ng for that matter) its glorious fl avour. East Indian chef Suman Roy makes a glorious stuffi ng for his family that includes cumin, coriander, chile, turmeric and garam masala spices. If you’re a novice to Indian cuisine but love it, he recommends you pick up an Indian spice blend for Shish Kebab’s and add it to your stuffi ng with ground wild boar meat and dried cranberries. “The mix of spices in a Shish Kabab packet are the same as what I use in my family’s stuffi ng,” encourages Suman. When asked about a vegetarian stuffi ng Suman excitedly begins talking about a brand new product he’s fallen in love with: kelp caviar. “It’s so innovative, environmentally friendly and has a beautiful texture when you cook with it.” Suman is in the process of perfecting his oyster and kelp caviar recipe. It includes carrots, onions and fennel sautéed with fresh herbs such as dill or thyme. Then he adds fish stock, oysters, chunks of bread and
to fi nish it off, he has been experimenting with some of the other kelp caviar fl avours like truffle and chili. If you’re asking how a turkey stuffi ng can be vegetarian Suman doesn’t cook his inside a turkey. “It used to be that one turkey would do for a family, but now you have to cook a turkey, fish and meat to make everyone happy and so for convenience sake, I cook my stuffi ng in a large casserole dish so everyone can enjoy.” If you’re feeling a bit adventurous with your stuffi ng this holiday, check out chefsuman.ca to fi nd out how his stuffi ng recipe is progressing. The best stuffi ng’s are moist for the most part, with crunchy (almost burnt) edges for textural excitement. It usually consists of dried bread, croutons or cereals with onion, celery, spices and herbs such as sage, summer savoury or poultry seasoning. Less popular today is the use of giblets because people are usually uncomfortable working with them. I fi nd giblets give the foie gras richness to stuffi ng that makes it lustful. “Stuffing is the connection to childhood, it’s what we grow up with” says Brian MacAskill, Executive Chef of the Eaton Chelsea (chelsea.eatonhotels.com) in Toronto, Canada’s largest hotel. “It’s my connection to my Mom who taught me how to make it.” While Brian is cooking for many more people than his mother ever imagined, holiday cooking is still the time to go all out: TODAYMAGAZINE.CA 25
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especially when it comes to turkey and stuffi ng. Brian starts with a raw turkey and removes all the meat from around the bones. Then he stuffs the empty carcass with his prized stuffi ng. It’s a bit extreme, but it works. Brian cooks the turkey meat separately to ensure it stays moist and juicy with a crispy skin. For the stuffing, he mixes brioche, ground veal, ground pork, fresh apples, dried cranberries, shelled pistachios, parsley, sage, rosemary and thyme with cream and broth. I’m not sure whether it’s stuffing or a savoury bread pudding but one thing for sure is that it’s a real roll-your-eyes-back, fantastic stuffing. When Brian stuffs his magic mixture into the cavity of the naked carcass he packs some ground meat around it to “give it some weight”. Then he roasts it knowing the juices are pushing his delicious combination of fl avours over the top. When asked about the controversy over stuffi ng a bird or baking stuffi ng in a casserole dish he agrees that it’s an individual issue but then laughs, “Moms just knew how to make it work didn’t they?” Both chefs agree that today many people have dietary issues and it’s not just turkey that is being overlooked for vegetarian options but stuffi ng is now being demanded in gluten free versions. Chef Stephen Bonin of De La Terre Kitchen (delaterrekitchen.ca) in Vineland is the sandwich king of the Niagara Peninsula so he knows his breads. “Yes, bread plays a pretty crucial role in stuffi ng but more than that, it plays a supportive role,” explains Stephen. That’s why subtle fl avours of bread like plain white or delicate egg brioche are used. During the holiday season De La Terre Kitchen
will be offering supremely fl avourful turkey-stuffing sandwiches with cranberry sauce for his customers who needs their stuffi ng fi x but it won’t be gluten-free. However, chef recommends when it comes to gluten-free stuffi ng, strongly fl avoured gluten-free breads, especially ones containing bean flours or buckwheat flour are too strong and may compete for fl avour attention and sometimes overpower the other ingredients. The best gluten-free bread to use is plain sandwich bread. Stephen suggests, “you can use rice or quinoa. Do it inside a turkey, it will absorb all the fl avours.” To get more fl avour out of your stuffi ng, try adding fennel, leeks, mushrooms, apples, dried apricots or chestnuts to the mix. Use cream, port or red wine with broth. You can switch the traditional pork sausage to more distinct sausages such as chorizo, andouille, streaky bacon or pancetta. If you are using bacon, sauté the vegetables in the bacon fat to bump up the fl avour or add a luscious texture with a little tin of foie gras. Regardless of the bread you’re using, to make your prep easier, toast the bread cubes a few days before using them. This will allow them to absorb more of the liquid like broth, cream, port or red wine. This year plan to experiment with your traditional stuffi ng and plan on being the “one” in your family to make the most spectacular and delicious stuffi ngs you can lay before your loved ones. You will rein queen or king for the year! Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.
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How to shop FOR WINE
BY: A N G E L A A I E L L O
IT’S NO SECRET THAT THE BEST PART ABOUT WINE IS POPPING IT OPEN AND ENJOYING IT, BUT BEFORE THAT BOTTLE IS READY TO SHARE YOU NEED TO PICK IT UP OFF THE SHELF. SHOPPING FOR WINE CAN BE FUN, EXCITING, AND AN EXTENSION OF YOUR PERSONALITY. INSTEAD OF PLAYING IT SAFE OR BUYING ON PRICE AND LABEL DESIGN, TAKE A NEW DIRECTION IN YOUR WINE JOURNEY. ALL IT TAKES IS A LITTLE CONFIDENCE TO BE A WINE ADVENTURER!
KNOW YOUR STYLE
PAIR WINE AND FOOD
From bubbles to fortified wine, there is something for everyone. Get to know your preferences, and the style of wine you enjoy. For regular table wines, this can change according to your mood, the time of year and the reason for your wine purchase. Your style should be a combination of what type of wine body you enjoy – such as light, medium or full, and add another descriptor such as aromatic, fruity, fresh, fi rm or smooth.
Looking for a wine to enjoy at your dinner party? The easiest solution and rule of thumb is to pair the weight of the wine with the weight of the food. Consider if your food is light, medium or full-bodied and select a wine of similar style.
LEARN YOUR GRAPES New world wines are typically labeled by grape variety such as Riesling, Chardonnay, Shiraz and Cabernet. Old world wines are typically labeled by region such as Burgundy, Bordeaux, Beaujolais and Chianti.
A FEW SECRETS If you really love a wine and it’s available from a winery that delivers, have a case shipped to your home or office (next time order a mixed case, just for fun)! This eliminates multiple trips to the store and heavy lifting. It’s always nice to have great house wine on hand rather than having to run out last minute – you’ll always be prepared for surprise guests and ready to entertain.
DISCOVER THE WORLD Choose a country and visit it! Here in Canada we are lucky to be able to purchase wines from all over the world. So if you like a certain grape variety, try to explore how it tastes from other parts of the globe. Discover new grapes and new wine regions by exploring through the wine store and asking store personnel to help make a selection based on your preferences. Depending on the store, they may even have wine to taste before you buy!
Angela Aiello is the Founder of iYellow Wine Club home to over 10,000 members who build wine confidence through discovery through events, classes and tours. To learn more, join the wine club for free at iYellowWineClub.com or AngelaAiello.ca
TODAYMAGAZINE.CA TODAYMAGAZINE.CA 29
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OF
SETTING DON’T JUST SET A TABLE, CREATE CULINARY THEATRE
BY: LY N N O G RY Z L O
If ever there was a lady who turned a head with her beautifully set dining tables, it’s Carole Berlove. I call Carole a culinary historian because she knows so much about the art of dining. It started early for Carole who found she had a natural interest and instinct for culinary presentation. Influenced by her father Mourad who would always say to Carole about any meal, “you should always feel like a guest in your own home.” >> TODAYMAGAZINE.CA 39
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ining at Carole’s you can easily see how she’s taken those words to heart. I fi rst met Carole when she invited me to a Tea With Monet party. For someone like myself who remembers occasions by the food served, all I remember about Carole’s tea party was the wonderful time I had sipping tea in the gardens of Giverny, France. What I mean is that I remember being whisked away by the sights, sounds, smells and mood of the entire event. “Whether you’re having a family party or a get-together with friends, keep the food simple because you don’t always remember the food but you’ll remember good company and a great atmosphere,” says Carole. The Tea with Monet event was held in Carole’s backyard. She had worked on her gardens all summer planting all of Monet’s favourite flowers. The gardens were in full bloom, colourful, fragrant and beautiful. Dotting the lawn were a few round tables with white floor length tablecloths. In the centre of each table was a charming bouquet of Monet’s flowers in soft shades of mauve, pink and white. Posters of Monet’s artwork rested on easels throughout the garden and soft period music played in the background. The tables were set with china, crystal and silverware, all of the period. There was even a replica of Monet’s tea set Carole had managed to miraculously acquire from France. Carole had researched the food Monet would have served his guests and she perfected it. Dressed in full costume and a wide
brimmed hat Carole strolled between tables telling stories of Monet and his work. Even the weather was perfect, not a scorching summer day but not a wet one either. With her attention to detail Carole had managed to whisk us all away to Giverny for an afternoon tea. The perfect affairs have the ability to make you forget your own worries, deadlines and responsibilities and take you into another place in time. Carole has the ability to do this, but it takes patience and persistence, two virtues rarely seen in our modern fast-paced lifestyle. When asked, Carole is quick to quote Henry David Thoreau who said, “life is each season as it passes, breathe the air, drink the drink, taste the fruit and resign yourself to the influence of each.” Carole’s interests have always been drawn to the culinary world but unlike a chef who works his magic in the kitchen, Carole has a remarkable command of the dining room. “I’m already thinking of Thanksgiving,” says Carole as I talk to her the beginning of September. For a fall dinner, Carole suggests, “think of the fruit, what you’d drink and incorporate that into your (table) setting.” Fall has vibrant shades of orange, yellow and red, there’s plenty of dried material all around to use and don’t be afraid to use fruits and vegetables. “People forget centerpieces aren’t just about flowers.” When it comes to table centrepieces, Carole recommends you keep them low. “I’m notorious for going too high, (centrepieces) should be below eye level and if they’re above, make sure you can see through them.” >>
TODAYMAGAZINE.CA 41
Carole talks about the centrepiece rule exception. “I prefer round dining tables because they create a friendlier environment”. If you have a long table seating eight to 12 people, Carole explains, “you really only speak to the people beside and across from you.” She recommends large centrepieces can be set in between each four people grouping. “You may not be able to see others but that’s not important because they’re controlling their own conversations.” Carole continues with her tips, “keep a shelf of all different shapes and sizes of vases, use multi sized candles and different coloured napkins. In the 1940s and 1950s everything had to match, no longer.” Just last year Carole worked tirelessly on a Downton Abbey Tea party. It took her months to find just the right pieces for table decoration; she researched the food and practiced cooking until she got it right. She wrote each flawless invitation in calligraphy, strategized over her guests and insisted they all come dressed for the part including hats. The day of the event, Carole’s helpers were dressed in period costume including her husband Jay who played the butler, Mr. Carson. The tables were set in period dinnerware and antique linens. It was culinary theatre extraordinaire and like good theatre, we were all transported into the fantasy of tea at Downton Abbey.
IT’S LIKE ASKING AN ARTIST, WHAT IS YOUR GREATEST PAINTING – WHAT IS MONET GOING TO SAY? EACH ONE HAS ITS OWN CHALLENGES AND REWARDS. IT’S ART, IN A DIFFERENT FORM OTHER THAN PAINTING A CANVAS. For Carole, this is pure joy. “Every time I get an idea that’s a challenge, I love it,” says Carole who once used records instead of black chargers for a dinner with her musically inclined guests. “It was whimsical and personal, they loved it. I think the 78’s only cost a dollar a piece.” Carole has created many table settings for Riverbrink Art Museum in Queenston. The last one she created was an art deco dinner table incorporating one of the museums sculptures in the centerpiece. It was showcased proudly on this year’s Rotary House Tour. “Every time I do a table setting or design like that, I feel like I really accomplish something,” says Carole proudly. “Some have been better than others, some I feel I didn’t capture the sense I wanted.” I asked Carole what her greatest achievement was, “It’s 42
like asking an artist, what is your greatest painting – what is Monet going to say? Each one has its own challenges and rewards. It’s art, in a different form other than painting a canvas.” Carole laughs at her last table setting, saying, “it was a fluke”. She was having friends over for brunch and she went to the farmers’ market and got excited with the colours and shapes of the fall fruit and vegetables. “I found purple peppers, green quince, yellow and black heirloom tomatoes. I’d not seen those colours in vegetables before so I created a centrepiece with purple peppers and yellow tomatoes.” Carole recommends your table can be decorated as simply as with what’s in season. “You don’t need a lot of money to create a table setting.” Carole used white dishes, bright yellow napkins and serving dishes with varying shades of aubergine. She served quiche (which was the colour yellow) and a salad with purple tipped lettuce. “It’s just a trip to the farmers market and all of a sudden I have my table setting.” One Christmas season Carole fi lled a miniature sleigh with some of her children’s little toys and used it as the table centrepiece. For Halloween, Carole says “I’ll probably have the grandchildren over for lunch. I’ll keep it whimsical with a Halloween theme. I’ll serve pumpkin soup in real hollowed out pumpkins. I might even make a white pumpkin chariot,” says Carole. “I like to teach kids the art of dining and I bring out special items that their parents wouldn’t bring out.” Like her father before her, Carole is influencing the next generation of passionate culinary theatre directors. “My father taught me to eat at the dining table, he hated looking at dirty dishes in the kitchen and we would make tea sandwiches together. He was very creative around the table, when he carved a turkey or roast, it was precision exact. He was a great source of inspiration and I’m passing it down to my grandchildren. Even if they only take in ten percent of what I show them, at least they’ve been exposed to it.” For your next special occasion or holiday gathering, take some tips from Carole, think of creating a bit of culinary theatre and make it a memorable event for all to remember. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.
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CHRISTMAS DÉCOR By: Megan Pasche
One of the best parts of the upcoming Christmas season (for me at least) is the excitement that goes along with decorating for the holiday. While my own personal taste seems to teeter more towards Griswold than Martha Stewart, I can still appreciate a nicely arranged urn or homemade wreath (while I am assembling my blow up snow globes for my front lawn). There is definitely something to say about the satisfaction that comes from making your own decorations, regardless of what style you tend to prefer. Sure, you can buy pre-made wreaths and pre arranged urns, but when you have the time, motivation and know how, there is something really great about getting to say, “yup, I made that!” What follows is a short guide to making a couple different Christmas decorations, so grab a glue gun and get crafting! >>
ery.ca ery.ca TODAYMAGAZINE.CA 45 TODAYMAGAZINE.CA
WREATHS There are dozens of design options for this quintessential Christmas décor item, but most of the basics stay the same.
YOU’LL NEED: • A form for the wreath (this could be metal or foam) • Floral wire • Craft glue • A glue gun • Work gloves (especially if you are working with prickly needles or any sappy situations • Embellishments for you wreath: boughs, fruit, garland, Christmas ornaments, etc. Wire frames are good if you are planning to attach heavier items to it (such as pieces of Evergreen, etc.). If you want a thin, dainty wreath, you should start with a single wire frame, if you want a full, lush wreath, start with a double wire.
STEPS Begin attaching greenery to the wreath by laying it across the wire form, and wrap your floral wire around the stem, until the greens are firmly attached. Continue this process, overlapping the greens as you go, so the stems don’t show. When you reach the end and have covered the whole form, leave a couple inches of wire so that you can create a hanger. Start adding your embellishments. You can attach them with wire, or if they are light enough, glue. One easy way to add some glitter to your wreath is by spraying some of the items gold (or silver) before placing them on the wreath. If greenery isn’t your thing, other interesting materials you can use include for your wreath are: Christmas ornaments, corks, burlap bags (cut into strips), pinecones, candy canes (or other Christmas candy), scraps of fabric, snowflakes, painted clothespins (which in turn can be used to hold things like Christmas cards) There are countless other ideas as well, check out a site like Pinterest for some inspiration. >> 46
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Start with the larger pieces of greenery and tall sticks, and arrange them in the container by pushing them into the dirt or foam. Take some time to look at the urn from all angles and make sure it is balanced. Once all the larger pieces are put in, pack around them with other greenery so that they stay in place. Once all the greenery is in place, you can start adding the different accessories which will help give your urns some colour.
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A TRAVELER REVIEW
Beautiful venue Reviewed by lebuffamir, a TripAdvisor traveler Hamilton, Canada » February 9, 2014
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“This is a very beautiful theatre. It’s worth the visit even if you’re not a theatre lover. There are often shows of all kinds playing here, just find something that suits your fancy. The theatre has been meticulously restored. This is a great asset for Buffalo.”
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 window-shopped in the Elmwood Village? Caught an alt-country show at Sportsmen’s Tavern? Been to an opening at RHEA ANNA
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Taken the kids to the Buffalo Zoo? Had an artisanal cocktail at Vera? Been to a classical concert at Kleinhans? Kayaked through Elevator Alley?
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ALL I WANT for CHRISTMAS
BABY, IT'S COLD OUTSIDE.
Though the weather outside may be frightful, these winter fashions from Niagara's top retailers are absolutely delightful. P h o t o s : D a v i d H a s ke l l
TODAYMAGAZINE.CA 53
CASWELLS Blazer By Blue Industry, contrast stitching & buttons $325 Shirt by Blue Industry, modern cutaway collar, 100% cotton $165 Jeans by Heritage 34, modern tapered fit with comfort stretch $185
54
THE BOUTIQUE MIchael Kors Dark Caramel Wool Cape $250 MIchael Kors Black Belted Hi Low Dress $295
TODAYMAGAZINE.CA 55 55 TODAYMAGAZINE.CA
ROOTS 73 Kay Baja Hoody Charcoal Mix $50 Estelle Pullover Cabernet Mix $62 Anna Infinity Scarf Grey Mix $28
56 56
DANIER LEATHER Carol Combo Italian Jersey Lamb Leather Car Coat $399, Rabbit Lune Hat $69, Poplar Cream Scarf $19.99, Rydell Italian Leather Pant $199
TODAYMAGAZINE.CA 57 TODAYMAGAZINE.CA
STEVENSVILLE GARDEN GALLERY Houndstooth, one size fits all cape $69.99 Artisan, made in Canada skirt $29.99 Red & Black Patent bag $29.99 Sacinie, Italian design, made in Canada, 100% wool $ 39.99 Artisan Black Tunic, made in Canada $29.99
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TANGO Joseph Ribkoff Dress, made in Canada $261 Shrug $130
TODAYMAGAZINE.CA 59 TODAYMAGAZINE.CA
JONES NEW YORK Blonde Combo tie waist JNY Signature Jacket $189 Elbow Sleeve Black Turtleneck JNY Collection $89 JNY Jegging $39.99
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LOUSJE & BEAN Dot Collar Dress, knit blend $179
TODAYMAGAZINE.CA TODAYMAGAZINE.CA 61 61
ESCADA 100% Silk amber yellow tapered gown with black collar detailing & built in bra $1900 62
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64
DAYS OF fashion
30
BY: MARIANA BOCKAROVA
I
challenge yourself to style
n 2014, a study published in the Journal of Consumer Psychology made waves about the efficacy of “retail therapy”. The University of Michigan researchers conducted three experiments to see whether shopping made any significant difference on someone’s mood. Surprisingly, not only was retail therapy found to be effective at boosting moods, but it was found that engaging in shopping and carrying through with actually purchasing items was a staggering 40 times more effective in giving people a sense of control in their lives than those who simply browsed, and those who purchased products were three times less sad. The researchers concluded: “Retail therapy – shopping that is motivated by distress – is often said to be ineffective, wasteful and a dark side of consumer behavior, but we propose that retail therapy has been viewed too negatively, and that shopping may be an effective way to minimize sadness”. But why would shopping produce such an effect? A study conducted by TNS Global on behalf of Ebates.com found that purchasing new products helps us ease into life transitions, acting as a mental source of preparation for a change in our lives. Researchers list getting married and having a baby - arguably the two most stressful events in our lives - as surrounded by shopping and purchasing activities. Another potential reason shopping might be effective in alleviating our distress is because it boosts creativity: As clothing allows us to express who we are, purchasing new items allows us to reaffirm our identities, safely step out of our comfort zones and seek out beauty and design we might not normally engage in. While retail therapy is scientifically effective yet financially taxing, Nalinie D. Budhu, the Creative Director of Styled By Nalinie, recommends a thriftier approach: 30 Days of Style. “Embarking on a 30 day style challenge would be beneficial to women because it would push them outside their comfort zone and challenge them to see clothes differently. One of the things I teach my clients is how to take one item and wear it multiple ways. It’s a great teaching tool to show you that you don’t have to have a closet full of clothes, just the right ones. Mixing and matching creates longevity and wear-ability of clothing…taking office wear from day right into dinner at night!” >> TODAYMAGAZINE.CA 65
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hile fashion is “what’s in the shops right now…runway trends, pictures in magazines,” Nalinie suggests crafting a style instead of purchasing continuously changing items as more effective in the long run, as it helps affirm and solidify our identities: “For me, I’ve always been fascinated with fabrics, textures, patterns and how it all works together. For as long as I can remember everything fashion I was obsessed with…Like clockwork, every week I watched Fashion Television to see upcoming trends for the season, what designer was creating the next big thing. It is just a part of who I am and always will be. It was only logical for me to want to be part of this ever growing industry and to pass on the knowledge to clients, so I became a stylist. Over the years, I’ve found style is something that has been modified and customized on an individual level to suit each person’s own personality and body. Clients come to me because it’s more about education and letting the client realize who they truly are.” For the month of September, I decided to take on the 30 Day Style Challenge, with the promise to renew myself: September 1st, I woke up with excitement. I had a new zest for life, which I never assumed I would find through the prospect of altering my clothing. Inside the trenches of my closet, I dug and dug finding pieces I hadn’t worn in years. I pulled clothes I don’t recall ever having seen, let alone purchased, and immediately started matching them to my existing set in rotation; pairing a paisley top with jeans, a trench coat over tights, and never again will I underestimate the importance of a staple necklace. Within the first week, I received compliments from co-workers. By the third, variations of “I love how you put that together” and “can you teach me your style?” were phrases I heard regularly. I was on cloud nine. Then came day 22. I had been out shopping and spotted a particularly nice animal print shirt worn by one of the salesgirls. Without flinching, I bought it and threw it on. Instead of feeling stylish, I felt shabby and didn’t know why. Nalinie, however, was spot on: “Most often women are too busy looking at the number instead of the shape and fit. Every designer cuts differently, so instead of looking at the size, focus on the fit and shape the garment gives you. Once you’re able to let go it will open up an whole new way of thinking.” Though the shirt in question was in my size, it was completely wrong for my body shape. An ‘aha!’ moment ensued. Ironically, this was exactly the sort of outfit I would have worn prior to the challenge without thinking twice. Now that I had started dressing with intention and being mindful about what I wore, I found that not only did I feel my confidence improve, but my mood did as well. I’m happy to say that the poorly fit shirt is now long gone - and my shabby style with it!
IF YOU PLAN ON EMBARKING ON THE 30 DAY STYLE CHALLENGE, HERE ARE A FEW OF NALINIE’S TIPS:
SCARVES ARE A GREAT ACCESSORY; ALWAYS STASH ONE IN YOUR BAG….WHAT A FANTASTIC WAY TO DRESS UP A PAIR OF JEANS AND TEE.
DON‘T SKIMP OUT ON YOUR UNDERGARMENTS! GO TO A SPECIALTY SHOP AND GET FITTED, IT WILL BE THE BEST THING YOU DO FOR YOURSELF AND THAT SHEATH DRESS YOU PLAN ON WEARING!
IF YOU HAVE A CLOSET FULL OF NEUTRALS, ENERGIZE WITH BOLD HUED SHOES AND BAGS YOU DON’T HAVE TO BE AFRAID OF COLOUR!
OWN SOMETHING IN LEOPARD. IT’S RACY, ALWAYS GORGEOUS AND A GREAT STAPLE. IT’S A GREAT WAY TO ADD THE WOW FACTOR WITHOUT IT BEING TOO OVER THE TOP.
EMBRACE THE SHAPE OF YOUR BODY, ONCE YOU KNOW THE RIGHT SILHOUETTE THAT SUITS YOUR BODY YOU WILL BE ABLE TO FILTER OUT ALL THE ILL FITTING ITEMS AND SHOPPING WILL BE DONE WITH EASE!
INVEST IN A QUALITY OUTER WEAR. IT MAKES AN INCREDIBLE STATEMENT. LOOK AT DETAILS, SUCH AS SEAMS THAT WILL CREATE THAT SHAPE. FIT IS EVERYTHING!
TODAYMAGAZINE.CA 67
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who has everything. 01 Red Hat $49.99 Stevensville Garden Gallery 2821 Stevensville Road, Stevensville
06 Crystale Bag $80.00 Tango 3770 Montrose Ave, Niagara Falls
10 Men’s Bracelet $99.00 The Boutique 7279 Lundy’s Lane, Niagara Falls
02 Clutch $175.00 The Boutique 7279 Lundy’s Lane, Niagara Falls
07 Necklace $24.99 Stevensville Garden Gallery 2821 Stevensville Road, Stevensville
03 Earrings $29.99 Stevensville Garden Gallery 2821 Stevensville Road, Stevensville
08 Crystale Clutch $45.00 Tango 3770 Montrose Ave, Niagara Falls
11 Men’s Bugatchi Socks $25.00 Caswell’s Quality Clothier 3770 Montrose Ave, Niagara Falls
04 Bracelet $19.99 Stevensville Garden Gallery 2821 Stevensville Road, Stevensville
09 Bel Air Collection Available in 3 sizes 18”w-$288.00 24”w-$574.00 34”w-$850.00 Don’s Lighthouse 296 Lake Street, St.Catharines
05 Ladies 14 Carat Gold Engagement Ring $2999.00 Infinity Family Jewellers 800 Niagara Street, Welland
12 All Natural Salt Soap $11.50 Pink Himilayan Salt Candle $9.90 Healing Salt Caves 6293 Thoroldstone Rd, Niagara Falls 13 Pool Cue $52.50 Family Recreation Centre 254 Ontario Street, St.Catharines
14 COLIBRI, Steel & Black Cigar Humidor, Regular $299.00, mention this listing and get it for $249.00 Cigar Experience 4548 Queen Street, Niagara Falls 15 “The Adventure 2” Print $249.00 Stevensville Garden Gallery 2821 Stevensville Road, Stevensville 16 “Dancing Polar Bear” by Noo Atsiaq - 22” Tall x 12” x 8”, $8,999.00 Native Canadian Art Gallery 129 Queen Street, Niagara-on-the-Lake Native Arts Niagara 3845 Main Street, Jordan
TODAYMAGAZINE.CA 69
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THE STORY BEHIND LOUSJE AND BEAN
LIKE MOTHER like daughter BY: LAUREN CHARLEY
Situated in downtown St. Catharines amongst the lively economic businesses and entertainment venues, lies a cozy boutique with an interesting back story of the irreplaceable bond between a mother and a daughter. Lousje & Bean is a women’s clothing shop selling fashions inspired by modern European trends. Lous Oort and her daughter, Tessa, are two passionate clothing designers who seek to reveal the best of women’s beauty and self-esteem through fashion. The company proudly offers Canadian-made clothing and accessories using all-natural materials within their fabrics. Lous was born in Amsterdam and immigrated to Canada in 1969, settling with her husband in Grimsby. “When I first came to Canada, I must admit, the fashion was brutal!” jokes Lous. It was, however, the lack of options for European-style fashions which made Lous successful as an entrepreneur when she opened her first boutique, Pierrot, in Port Dalhousie. Women from all over Niagara came to the unique shop seeking Lous’ expert opinion on the trendiest fashions from across the Atlantic. Pierrot was operated by Lous for seven years before she settled down to start a family and become a full time Mom. Tessa is the youngest and only daughter of four children. Her mother was thrilled at the birth of her baby girl, as she finally had her own little model to dress up and breathe life into the designs she created. Lous would always receive compliments from the other mothers at school who eagerly anticipated the unveiling of Tessa’s new outfits. >> TODAYMAGAZINE.CA 71
BEING A CLOTHING DESIGNER IS NOT AN EASY INDUSTRY TO BE IN, ESPECIALLY STAYING TRUE TO CANADIAN MADE, AS WE ARE – Tessa Oort, designer at Lousje & Bean. Together, Lous and Tessa would design all of her dolls’ outfits, and loved to make unique household fabric such as tye-dye curtains. When Tessa was 23, she decided to spend a year abroad in Holland working as a nanny called an “Au Pair”. Inspired by European culture and especially the fashions, Tessa returned to Canada to follow in her mother’s footsteps and pursue fashion design as a career. The current boutique was opened shortly after her completion of the Fashion Design program at George Brown College in Toronto. Unlike Tessa who developed her passion from her Mom, Lous’ skills in fashion were entirely self-taught, as she admits that her own mother couldn’t even sew on a button! The love of clothing design continues to be passed down through the generations, as Tessa’s six-year old daughter, Ruby, has taken an interest in the art as well. Ruby accompanies her mother to the boutique on Saturdays, and once a month they will design and produce a beautiful new dress for her. Women often take to the story behind Lousje & Bean because it represents a special bond between a mother and daughter who have worked together to build what is now a successful Canadian fashion line. Both Tessa and Lous even have matching blue butterfly tattoos on their wrists, which is also the recognizable logo for their boutique. During her frequent trips back to Amsterdam, Lous gains inspiration for their Dutch-influenced clothing in the upcoming seasons, simply by sitting at a café and observing women’s outfits as they walk past. Although their fashions are very much European, Lousje & Bean is proud to design and manufacture all their products within Canada. In addition to their own line, the boutique also carries clothing by other Canadian designers such as “Second Skin Yoga Jeans” from Montreal, and fashions by Susan Harris in Toronto. The clothes are made from all natural materials including
linen, bamboo, cotton, and a unique fabric called “viscose”, which is derived from a plant and is popular in European fashions. Tessa and Lous both agree that their favourite thing about being clothing designers, is helping women to discover both their inner and outer beauty through the magic of fashion. Both designers derive the most pleasure from the enjoyment their customers receive when discovering their perfect outfit. Lousje & Bean believes in carrying clothes to flatter a variety of shapes and sizes, offering trendy options for women up to size 18. Tessa says that it is often the fabric which inspire their designs, as they choose materials which are washable, good quality, and comfortable, to create clothes that “move easily between work and play.” Participating in fashion expositions is a major part of Lousje & Bean’s business, as they travel to roughly 18 shows across the country each year. The 11-day shopping extravaganza is open to the public and includes over 800 artisans selling jewelry, clothing, photography, and other kinds of art. They are also dedicated to providing charitable donations to causes in the community by generously giving certificates for upcoming fundraisers, especially those who support women in need. Every year, the boutique partners with The Boot Shop to host an event called “Shop, Save and Giveback”, where both stores offer generous discounts to customers and donate a percentage of the profits to the YWCA. This year, the promotion is scheduled to take place on Saturday December 13th. Lous and Tessa welcome you to come by their boutique located at 39 James Street in St. Catharines. The Lousje and Bean clothing line is also sold in two other boutiques in Ottawa and Paris, Ontario, as well as online through their website at lousjeandbean.ca.
Lousje & Bean Customers who visit this charming boutique must wonder where exactly the name “lousje & bean” came from. “Lousje” is the name of lous plus “Je”, which the dutch refer to as “little one” her nickname as a child. Also derived from her childhood pet name, “bean” is short for“Sabina”, which is Tessa’s middle name. 72
er to there is a positive answ clients benefit?” Only if is always, “how will our offered to our clients. cial Ltd. our first question ed into our thinking and At Goodman Brown Finan ess practice be incorporat y: both value affinit busin t or al instan referr an gy, had ct, strate but upon meeting that question will any produ different backgrounds s under management. uced below come from sing huge blocks of asset like it. The two principals introd helping clients over amas care. That’s the way we nships over revenue, and demand a high level of who base integrity over profit, relatio client a small be a boutique firm, with Ultimately, We are and will always tool. it. a like only s is client ology our that’s the way the next level, but techn as And just as important, to take client service to is to make that process in the latest technology directions, and our goal In 2012 we are investing client and advisor, in both communication between few a client service is about take meantime, please as possible. a call and let’s talk. In the regular, effective and easy you would like, give us ds like the type of firm If Goodman Brown soun ael. Mich and Astrid t minutes to learn abou
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, FCSI n degree, , CFP, CLU, CIM, FMA Business Administratio Astrid Goodman, BBAsity in St. Catharines in 1991, with an Honours Bachelor ofr (CFP), Chartered Life Underwriter
Astrid Goodman www.goodmanbrown.ca BBA, CFP, CIM, FCSI, CLU St. Catharines 905-641-9977 Fonthill 905-892-2586astrid@goodmanbrown.ca
Brock Univer d Financial Planne Institute Astrid graduated from Astrid also holds the Certifie the Canadian Securities finance and accounting. r (FMA) and Fellow of majoring in economics, ial Management Adviso ent Manager (CIM), Financ (CLU), Canadian Investm to the table for the ise expert and nce brings years of experie (FCSI) designations. rative approach, while ry since 1993, and now and is known for her collabo financial services indust She has worked in the and respond to client needs has a strong ability to elicit investment benefit of her clients. Astrid implementing customized service. and tive ing innova design uality, ching, providing high-q who has been resear es. and sensitive facilitator sionals for nearly two decad Astrid is an experienced business clients alike. profes and and ual s, individ owner her ss for s s, small busine long term benefit Fellows — plans for individuals, familie m solving has resulted in er of the Academy of portfolios and financial rd approaches to proble g Council and a memb a. al, detailed and straightforwa rs Association of Canad the Niagara Estate Plannin Her ability to use practic is, the Financial Adviso is an active member of on the Welland ial Planners and Advoc sional endeavours, Astrid Women. Astrid also serves Canadian Institute of Financ In addition to her profes sity the of er Univer of memb tion a also Federa ian e. She is a member of the Canad and y, Canadian Securities Institut Societ CFA o er of the Toront time for Heart Niagara. Astrid is an Associate Memb ittee and volunteers her d Gifts/Endowment Comm Hospital Foundation Planne
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GIVING
Whatever your forte is, there is likely an organization who can benefit from your skills and passion. Here are just a few examples of some opportunities to give back to the community during the merriest of seasons.
RAFT
PROJECT SHARE
A place for at-risk youths in the Niagara Region.
This organization provides emergency food and support services to residents of Niagara Falls.
HOW YOU CAN HELP: Volunteers are always needed to assist with special events and recreational programs such as their annual Christmas dinner. Check out theraft.ca for more information.
COMMUNITY CARE This organization has many different programs including food and shelter to emergency services. HOW YOU CAN HELP: 1. By donating food or organizing your own food drive 2. Adopt an Angel: toys and stocking stuffers are collected for children, from babies to 12 years of age. 3. Adopt a teen or senior angel: backpacks or bags on wheels are filled with necessities. 4. Keep someone warm: donate hats, gloves, coats, boots or slippers, and help keep somebody warm. 5. Adopt a family: your family can adopt a family in need, and help give them a wonderful Christmas. For information on available programs visit communitycarestca.ca
HOW YOU CAN HELP: You can “adopt� a family at Christmas time and help them to have a happy Christmas. More information is available at projectshare.ca.
MEALS ON WHEELS This non for profit delivers nutritious meals to those in need and helps to foster independence. Recipients of meals are usually elderly, have a chronic sickness, a physical disability, etc. HOW YOU CAN HELP: Volunteer to be a meal delivery driver (maybe even on Christmas eve or day) Help out in various other capacities as well, such as with fundraising, PR or office work. >> TODAYMAGAZINE.CA 75
GOOD tidings
THE SPIRIT OF
WRAP UP ONE OF THE MANY TREASURES OF TRUVI THIS HOLIDAY SEASON. GIFT CERTIFICATES AVAILABLE.
VOLUNTEER AT A NURSING HOME ANNA D’AMORE 905.35.TRUVI 3747 Portage Road Unit 3 Niagara Falls, ON
There are many nursing homes throughout the Niagara Region, and many have numerous senior citizens who never get any visitors. Spread some holiday cheer by going and chatting with the residents, or maybe volunteer to organize a social event…who knows what kind of new friends you will make. For a full listing of nursing homes in the Niagara Region, visit niagararegion.ca. Volunteer opportunities are outlined on the website.
NIAGARA HEALTH SYSTEM The NHS is made up of six sites throughout Niagara (in Fort Erie, Niagara Falls, Niagara-on-the-Lake, Port Colborne, St. Catharines and Welland).
Enjoy Appetizer, Entree and Dessert FOR TWO Every Wednesday
HOW YOU CAN HELP: There are numerous volunteer positions available at these hospitals, and they assisting with patient and family care, auxiliary membership, fundraising and retail, and information and customer service. Visit niagarahealth. on.ca for more info.
HELPING OUR FURRY FRIENDS If animals are your thing, there are many animal charities that can use donations around the holidays. Donations of various items such as food, cat litter, bedding, bowls, towels and more, are always appreciated by the non-profit animal groups in our area. They are also always looking for assistance with fostering animals, which involves taking care of an animal until a forever home can be found. Some local groups to look into helping are: St. Catharines Pets Alive (stcatharinespetsalive.ca), Animal Assistance Society of Niagara, Port Colborne Feline Initiative (pcferalcats.org), Community Animal Allies of Niagara (caancatmobile.org), and Welland Humane Society (wellandspca.com)
LAST CHANCE HORSE AND PONY RESCUE This charity rescues and rehabilitates abused horses and ponies, and then trains them as therapy animals for children and adults with disabilities. HOW YOU CAN HELP: Volunteers are always needed to help take care of the horses (feeding, mucking out stalls, filling water, maintenance…tasks will vary depending on how much experience you have with horses.) Visit lchpr.org for more information.
905-356-5410 76
There are countless ways to give back to the community, not just during the holidays, but on a year round basis. A great site to visit to see what organizations are looking for volunteers and the various positions available is informationniagara.com. You can search by organization name, or area of interest.
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78
“APPARENTLY, WHEN A PRODUCT MATCHES OUR EXPECTED QUALITY OF IT, WE LIKE IT.”
WHY WE LIKE WHAT WE LIKE
By: Mariana Bockarova
I
judiciously placed one fry in my mouth, and chewed slowly. We had been on the road for nearly six hours now, and it was the only place we could find for miles. Really, it was either this or a bag of Cheetos from the gas station nearby. This was my first McDonald’s French fry in what might have been six years. I ate hesitantly, with facts and figures from the film Super Size Me running through my mind. But right then, after the first fry, with indisputable clarity, my reluctant chewing quickened: Whatever I was eating didn’t matter, I liked it. I liked it so much, in fact, I consumed the whole box, along with the McChicken sandwich slathered in sauce next to it. I then ordered seconds. Gluttony, perhaps, or a moment of intense hunger satiated by the delicious taste of greasy, fatty, sugar-filled food. But I’d known better, hadn’t I? After all, I had read the current research on sodium intake, and seen the YouTube videos of the content that can only be described as “pink slime” presumably forming McDonald’s chicken “meat”. Nevertheless, there I was, French fry in hand. Not only did I like it; appropriately, I was “lovin’it”. Why? >>
TODAYMAGAZINE.CA 79
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EVOLUTIONARILY, WE LIKE WHAT WE NEED. WE ARE PROGRAMMED TO WANT TO SURVIVE AND REPRODUCE, AND OUR BEHAVIOURS – INCLUDING CHOOSING WHAT WE LIKE – IS DIRECTLY SHAPED FROM THIS MOTIVATION.
F
rom a biological perspective, in his book, Salt Sugar Fat: How the Food Giants Hooked Us, Michael Moss explains that we humans derive an enormous amount of pleasure from eating specific foods. In fact, we’re programmed to: Before we even consume food, just the sight of it is enough for our mouths to literally start watering. It’s not only the saliva production that acts as a precursor to pleasurable feelings, but when food interacts with our saliva, the taste buds inside our mouths release chemicals into the nerves which signal to the brain that we are consuming something satisfying. While preference for certain tastes begins in utero – such that if your mother ate chocolates, you, too, should enjoy a healthy liking of sweets – this doesn’t only work with sugary foods, but any refined starch - like bread, pizza, even hamburger buns - which our body converts to sugar. While the brain research is still fuzzy, we do know that eating specific foods triggers the “reward circuit” in our brain, mainly controlled through a structure called the Nucleus Accumbens. In fact, it is this very structure, the Nucleus Accumbens, that isn’t just found to be central when we eat delicious – though likely not so healthy – foods. It is found to be a key player in anything we like, music included. In a 2013 study, researchers from McGill University asked 20 people to listen to music in their preferred genre while in an MRI. The catch was, they had never listened to the songs before, and immediately after each song, they were asked whether they would spend zero dollars, 99c, $1.29 or $2 to purchase the song from iTunes. When a participant in the study really enjoyed the song, the reward center lit up. The really interesting part was that the researchers found that the more the reward center was activated, the more money participants in the study were willing to spend on the song. Though this is important to note – especially when we have a credit card on hand and iTunes open! – where did one’s “liking” of that genre come from? From a psychological lens, as identified by Tom Vanderbilt, we like things for a number of different reasons: For starters, psychologist Robert Zajonc’s “mere exposure” effect suggests that “mere repeated exposure of the individual to a stimulus is a sufficient condition for the enhancement of his attitude toward it.” In fact, the McGill researchers found that while the Nucleus Accumbens lit up, so did a region of the brain called the superior temporal gyrus, which is “the part of the brain that has stored all the templates of the music we’ve heard in the past”. The problem with the mere exposure effect is that as we are exposed to more complex pieces of music or even more complicated meals, we tend to prefer them
to simpler tastes. Perhaps this explains why we enjoyed “Twinkle, Twinkle Little Star” as infants, but it would be an unlikely choice to identify as our favourite piece today. Second, as we might expect, memory plays a hefty role in liking what we like: Choosing the same brand of peanut butter we used to eat as a child, or keeping a raggedy teddy bear on our nightstand, even though it might be 20 years old? We can attribute these behaviours to the memories and nostalgic feelings we get when we see them, because of the fond memories we have attached to them. In fact, a common phenomenon curbed by memory is gradually disliking what we consume when we consume it. For instance, having that first bite of chocolate always tastes better than when you’ve eaten half (or more!) of the bar. Instead of remembering how bland the chocolate tasted after the tenth bite, our memory tricks us into thinking eating the whole bar was as pleasurable as the first. Third, our expectations play a large role in determining what we like and how much we actually like it. In a study looking at how food labels influence the liking of food, researchers asked their participants to taste two types of corn - one that was from a recognizable brand, and another that went unbranded. They were told which was the brand-name corn immediately before trying both and asked to rate how much they expected to like each kind. Not surprisingly, participants rated that they expected to like the branded corn much more than the unbranded. When eating the corn, they found their expectations to be true – they preferred the taste of the branded corn to that of the unbranded kind. The catch? Both were the exact same corn! Apparently, when a product matches our expected quality of it, we like it. Evolutionarily, we like what we need. We are programmed to want to survive and reproduce, and our behaviours – including choosing what we like – is directly shaped from this motivation. We like food, water, and sleep because we need it to survive. We like sex because we need it to reproduce. According to Paul Bloom’s book, How Pleasure Works: The New Science of Why We Like What We Like, from the adaptationist theory of pleasure, we humans like weird things – dying our hair purple, painting our nails black, putting tattoos on our face – as a means to “peacock”. In other words, we choose to like strange things because it’s an ostentatious way of attempting to attract a mate. Whether my eating of McDonald’s fulfilled my evolutionary need to eat, elicited memories of eating Happy Meals as a child, or maybe even overwhelmed my brain’s reward centre upon first bite, we like what we like, and it’s what we like that makes us unique. TODAYMAGAZINE.CA 81
SURVIVING the SEASON BY FLAVIO IAMMARINO
Our everyday lives
are already so busy as we juggle so much responsibility—work, school, family, friends, children, chores, bills, our homes, social engagements, and appointments. Throw in a million more tasks and events in our already jam packed schedules to prepare for the holiday season and it is no wonder people get stressed. On top of all the extra time that is needed as we try to do too much as the festive season approaches, there are the high expectations that are aligned to the holidays—making sure the home is neat and perfectly decorated for guests, the hunt for the perfect gifts for our loved ones, preparing the perfect meal, the holiday parties, and let’s not forget all the extra costs these things throw into our monthly budgets. For some, there is the added stress of travelling long distances during this busy season and often people try to be everywhere, to please everyone, and wind up rushing from one place to another. And let’s face it, although the holidays are a time for family to come together, for some, being with family can be stressful in itself. We all may not have a cousin ‘Eddie’ to make our Christmas Vacation unbearable but many of us can surely relate. As we are approaching the holiday season people will experience many different emotions. Some will be happy, some will be excited, and some will have extreme anticipation. Others will experience anxiety and stress and feel emotions like frustration, sadness, loneliness, anger, and fear. The way that we feel is based on our past experience with the season. The holidays are supposed to be a time of reflection, a time of gratitude, a time of happiness, and a time of peace. It is meant to be a time to celebrate with family and friends and yes it is meant to be a time to relax and enjoy. When things begin to get overwhelming it is important to stop and reflect… to truly understand the purpose and meaning of the holiday. For some it is not only the stress of the busy season and added
82
responsibility that makes this season difficult. There are many people that have lost a loved one and their absence is felt even greater over the holidays. For many it is difficult to celebrate when it feels like someone is missing from their family circle. They focus on what is not there instead of the past experiences and wonderful moments that were created when this person was present. I believe that everyone has experienced something good in their life—something that made them happy and excited. I also believe that the majority of us have also experienced sadness and a loss in our life, whether it is the loss of a loved one through death or a relationship break-up. The difference is some people are able to make peace with what has happened and some people remain stuck and are unhappy because they haven’t been taught how to deal with their situation. When you are faced with a negative situation it is important to state that you don’t like the situation that you are in—pretending that everything is okay, when clearly it is not, is never a good thing. It is also important to state that although you may not know how you are going to fix the situation, if you stay in faith and believe that the situation will be resolved in your favour, it will. So what is the key to surviving the season? Take one moment at a time and enjoy what you are doing in that moment. It is the simple things that bring us the most joy. If we were to look through the eyes of a child—they view the holidays with wonder and magic. Children do this because they believe and have faith. I ask that you suspend everything that you perceive as negative or bad and begin to look around you with an open mind. It is not about buying the perfect gift but it is the act of giving. It is not the perfect decorations but the energy you put into your surroundings. It is not the most elaborate meal but the laughter and conversation you share with those around the table. This holiday season take a little time and go deep inside of you. Get in touch with the truth and enjoy the season for its true meaning. You cannot be good to others if you are not good to you. Take time for yourself. My wish for you is that you may find the peace and love that is already within you—look for it and it will appear. If you have any questions about this article or need assistance dealing with any negative emotions as the holidays approach please feel free to visit www.askflavio.com or contact me at 905-684-1717 or by email at personalgrowth@cogeco.ca.
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one less trip BY GABRIELLE TIEMAN
H
oliday season is fast approaching, and with it comes one of the largest yearly consumer seasons. In an annual survey by Bank of Montreal, the average Canadian family was found to spend over $1,800 dollars each holiday season on gifts and more. And as this annual spend continues to rise, up 12 per cent from 2012, it has become more common for families to make a trip over the border in search for a bargain. >>
TODAYMAGAZINE.CA 85
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This casual routine of cross border shopping has become a habit for all Canadians that find themselves nestled next to American borders. It is this blind custom in the shopping community that the 1 Less Trip initiative hopes to change. By educating the community on the impact of spending money outside of the Niagara Region, 1 Less Trip hopes to show consumers the kind of positive influence they can have on their own community and job market by making one less shopping excursion across the border. “Shoppers are powerful individuals; they spend their hard earned dollars on retail activities,” said Kithio Mwanzia, Interim Chief Executive Officer at the Greater Niagara Chamber of Commerce. “About two years ago the Erie County Budget Officer reported that some four hundred million dollars in tax revenue was derived from cross border shopping to the Buffalo area. That is four hundred million dollars that could have an impact on the community locally. This is why we educate; it is a way to let people know that their decisions are important and small actions can yield big results.” This cross-border shopping is negatively damaging Niagara’s future, with more and more consumers overlooking the benefit of spending their shopping dollars in their own community. 1 Less Trip breaks the numbers down to an easily consumable fashion: one dollar spent at a locally owned business will return five times the amount within the community in the form of increased job opportunities, employees’ wages, and purchases of supplies from other local businesses. “Making one less trip means that you are investing in local businesses that are owned by people who live in this community and who are more invested in the community’s future,” said Mwanzia. “The average spend of someone that goes cross border is approximately 75 dollars. Surveys say individuals make approximately four trips a year; then looking at the 16 per cent increase in cross border shopping trending from about two years ago, we were saying that if you made one less trip, you would be keeping about 126 million dollars in the Niagara community.” 126 million dollars that Mwanzia says could go to funding new health care initiatives, educational systems and growing employment opportunities. And with youth unemployment resting at a whopping 15 per cent in the region, the need to expand the job market is of up-most importance for maintaining a healthy and thriving community. “35 per cent of Niagara’s economy is somehow tied to tourism and leisure and retail,” said Mwanzia. “That is about 55 thousand jobs tied to that sector. A lot of people get their start in leisure, tourism or retail as a first job and now retailers are saying ‘Well, I don’t know if I can hire this summer because I am not sure if I will be able to manage the cross
border challenge’. That is 55 thousand jobs that are impacted in one fashion or another when someone decides to make a change in their spending and leisure habits.” But the consumer search for a bargain is still a challenge plaguing 1 Less Trip – and it only became worse following the cross border shopping amendment to the Federal Budget of 2012 which allowed for Canadians to increase their retailing purchases to up to $800 dollars following a 24 hour trip over the border. “There is a perceived value associated with going cross border,” said Mwanzia. “We saw about a 16 per cent increase in cross border shopping following the Federal Budget of 2012. It changed the dynamic. And if you are shopping for a full day there is a good chance you’re going to stop and eat and what that does on the hospitality spend is quite significant.” Though these shopping habits will take time to change, 1 Less Trip is hopeful that with their easily consumable information, support from municipal, regional and provincial political partners and retail associates within the community that the mindsets will change and improve in Niagara’s favour. “Retail decisions that are entrenched take time to change course,” said Mwanzia. “For years and years and years people have made retail decisions where they are going cross border. Changing this is not something people will do immediately. But once they get the time to really focus in on the facts and the figures that is when change happens.” “This is why we make our information very easily digestible. We say this is what it means. A lot of people are engaged with this and talking about it and that is what [1 Less Trip] was meant to do; it was meant to, at the very least, make people rethink their purchasing decisions and say ‘You know, instead of going cross border for dinner once a month, perhaps this month we will go out to dinner here’. It is those types of impulse decisions by retail consumers that are now becoming more informed decisions.” Though 1 Less Trip hopes residents will start making more conscientious buying decisions, they are not discouraging trips into our neighbouring country all together. “This is not about ‘Don’t go cross border’,” said Mwanzia. “Frankly there has been a great culture established with the cross border community. A lot of people spend time in Western New York for leisure and we have developed really great relationships with the business communities. So this was really not about stopping people from traveling across the border, this was about balancing out the retail spending habits that one has.” “This is why we talked about one less trip - one fewer time that you are going there, what you would spend there, spend here.” If you would like to join the over 400 individuals who have pledged to make 1 Less Trip, visit 1lesstrip.ca.
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NOV EMBER 14 TO 16
Taking place at Honsberger Estate in Jordan, the market is taking place on the Friday, Saturday and Sunday from 11 to 4. There will be over 75 artisan vendors, along with wine and gourmet food trucks. Admission is $4. More information at handmademarket.ca
WINTER FESTIVA L OF LIGHTS
Holiday
NOV EMBER 15 TO JANUARY 12
This holiday tradition includes over 125 animated lighting displays, as well as three million tree and ground lights. One display includes the world’s largest illuminated Canadian-American flag. More information at wfol.com
NIAGAR A FA LL S SANTA CL AUS PAR ADE
NOV EMBER 15 | DOW NTOW N NIAGAR A FALLS
Parade begins at 11am on the streets of downtown Niagara Falls. More information is available at niagarafalls.ca
FA LL SVIE W CASINO’S CHRISTMAS ON ICE
NOV EMBER 20 TO DECEMBER 7 | NIAGAR A FALLSVIEW CASINO RESORT
Enjoy a thrilling, high paced spectacle, that includes national championship ice skaters, dancers, singers and tons of Christmas magic. Tickets are available from fallsviewcasinoresort.com
ANNUA L LIGHTED SANTA CL AUS PAR ADE
NOV EMBER 30 | CITY OF PORT COLBORNE
Beginning at 6:30pm from the Port Colborne High School, and ending at Market Square in front of city hall. Santa will be at Market Square, and children are able to visit with him and enjoy hot chocolate and timbits. More information at portcolborne.ca
C ANDLELIGHT STROLL
DECEMBER 5 | HERITAGE DISTRICT, NIAGAR A-ON-THE-LAKE
Taking place in downtown Niagara-on-the-Lake from 6 to 10:30pm, this is a guided walk through the historical town that is accompanied by local choirs.
ANNUA L ROTARY HOLIDAY HOUSE TOUR
DECEMBER 5 TO 6 | DOW NTOW N NIAGAR A-ON-THE-LAKE
Visit these historically significant houses that are decorated for the holidays. Takes place the Saturday and Sunday from 10am to 4pm. Tickets are $25 each and can be purchased from the Niagara-onthe-Lake Chamber of Commerce.
FORT GEORGE GARRISON CHRISTMAS
DECEMBER 13 TO 14 AT FORT GEORGE HISTORIC SITE
This family event will include activities, crafts and games for all. There will be hot drinks and snacks, as well as musket demonstrations. More information at friendsoffortgeorge.ca TODAYMAGAZINE.CA 89
'TIS the SEASON
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A FEW OF MY FAVOURITE T H I N G S BY: ANDREA KAISER
Cream coloured ponies and crisp apple strudels, doorbells and sleigh bells and schnitzel with noodles. Mmm‌schnitzel with noodles. Schnitzel, a mainstay dish of our Austrian heritage, is definitely one of my favourite things and a traditional holiday meal in our family, perfected over time and often served with my grandmothers world-famous or at least Niagara-famous potato salad. The secret? Boil potatoes with skins on and after peeling sprinkle salt and vinegar over the potatoes while still hot, divine! >> TODAYMAGAZINE.CA 91
And each year as the holidays approach our family starts to think about all of their favourite things. Growing up in a European household where Christmas Day was not traditionally celebrated – our custom revolved around Christmas Eve ‘sans turkey’ when each member of the family requested one of their favoured fare to add to the menu. It is always a plethora of food and over the years, traditions and our favourite foods have varied slightly but of course we have our all-time favourites. The holiday would not be the same without Auntie Jane’s sour cream and raspberry torte – a favourite of my brother’s, my father’s house cured gravlax with his special mustard dill sauce and my grandmother’s herring salad to name a few. And for the kids, that’s what we say anyways, Auntie Colleen’s world famous mac and cheese topped with lots of bacon, of course. Along the way new recipes have been added to the mix. A classic caviar recipe from the Russian Tea House in New York was shared years ago by Ruth and Scott Aspinall, owners of the Epicurean, very simple but delicious. Spread cream cheese at bottom of a dish and then chopped onion followed by egg salad. Chill and then turn upside down – top with black caviar. Amazing on fresh baked baguette and paired with a Niagara sparkling wine. I am also a big fan of pork or duck terrine over the holidays, always wonderful paired with Icewine or mini cornichon that I discovered while on a French exchange in Paris in my teens. It’s always great fun to plan the menu and think about all those 92
favourite flavours, often enjoyed only once a year, but I am also always on the hunt for new recipes and wine pairings to liven things up. This is what makes the Wineries of Niagara-on-the-Lake ‘Taste the Season’ touring pass event in November such a great prelude to the holidays. It showcases amazing Ontario wines paired with old favourites, prepared classically and with new twists as well as incredible culinary creations not thought of before. This year the line-up looks as tantalizing as years past and I am sure to find some new favourites in the mix. It might be Southbrook’s 2012 Triomphe Cabernet Franc paired with duck confit, pear and brie phyllo tart or Lailey’s 2013 Cabernet Merlot matched with rustic pork terrine with maple smoked bacon and cranberry compote – hard to say, so many great pairings to choose from. The classics however always seem to also call me home, Konzelmann’s 2012 Cabernet Sauvignon paired with slow cooked Black Angus Alberta beef topped with P.E.I. Lobster or maybe the 2012 Ravine Chardonnay with Chicken and Biscuits: Farm Chicken Stew with Foraged Mushrooms, Autumn Vegetables and Ravine Puff Pastry Biscuits – who could resist? Whatever the new favourite they will be invited to join the holiday table along with our classic family recipes. Not sure however if anything will ever replace my grandmother’s schnitzel and potato salad, but it sure will be fun trying!
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IF YOU ARE LOOKING FOR A GREAT PLACE FOR A HOLIDAY BRUNCH, TO HOLD A CORPORATE PARTY, OR TO PARTY ON NEW YEAR’S EVE, CHECK OUT THIS LIST FOR SOME IDEAS ON WHERE TO GO.
DOC MAGILLIGAN'S, NIAGARA FALLS If you are looking for an authentic Irish pub, this restaurant exudes a genuine atmosphere and it's wood interior is a warm and inviting place to host an intimate holiday gathering. Visit docmagilligans.com for special event rates. STRADA WEST, NIAGARA FALLS This casual style restaurant specializes in dishes such as specialty burgers and sandwiches, pasta, and a wide selection of wine, cocktails and beer. During the holiday season, they are offering holiday lunches, corporate parties and dining on Christmas and New Years Eve. Stradawest.com ANGELO’S TRATTORIA, NIAGARA FALLS This quaint Italian restaurant offers authentic Italian comfort food that will make you think you are dining right in Italy. They are offering holiday parties and lunches, plus they are open New Years Eve. Angelostrattoria.com MARILYN’S BISTRO, NIAGARA FALLS Perched up high at the top of the Tower Hotel offering spectacular views of Niagara Falls, and serving delicious Mediterranean dishes, this restaurant is closed Christmas eve and Christmas Day. This restaurant is open for New Year’s Eve, if you are looking for a party overlooking the Falls, and is also open for Christmas parties. Niagaratower.com RUTH’S CHRIS, NIAGARA FALLS This delicious, high-end steak house is the perfect place to hold a corporate Christmas gathering, or head out for that special holiday dinner. In addition to having parties or a meal right at the restaurant, Ruth’s Chris also offering catering, bringing the best of the menu right to your event or gathering. Ruthschris.com BRASA, NIAGARA FALLS One of Niagara’s best steakhouses, there is unlimited portions of meat carved right at your table. Check out their website to book corporate parties or a spot for New Years. Brasaniagara.com
JOHNNY ROCCO’S ITALIAN GRILL NIAGARA FALLS & ST. CATHARINES Both locations will be offering holiday lunches, corporate parties, as well as dining on both Christmas and New Years Eve. Johnnyroccos.com UPPER DECK, ST. CATHARINES This restaurant located in St. Catharines is a taphouse and grill serving such dishes as specialty burgers, salads and other delicious comfort foods. They are offering holiday lunches, corporate parties and a party on New Years Eve. Upperdecktaphouse.com LAZY LOON, FONTHILL Serving their well-known fi sh and chips, among other traditional favourites, this long standing Niagara restaurant is hosting a special New Year’s Eve dinner. More information can be found by visiting Lazyloon.on.ca MOSSIMO’S, FONTHILL These guys serve some of the best pizza in the Region, and they are open until 8pm on Christmas Eve. Catering is available. Mossimospizza.com DE LUCA FINE FOODS, PORT COLBORNE This company produces great Italian gourmet frozen entrees, and are open until 4pm on both Christmas Eve and New Year’s Eve. Catering is available for holiday events. Delucafinefoods.com MATTEOS, WELLAND This authentic Italian restaurant is offering two special New Year’s Eve seating’s: one at 5pm and one at 8pm. More information at Matteosristorante.ca MY PLACE BAR AND GRILL, FONTHILL This popular Mediterranean restaurant is offering two different options for New Year’s Eve, an Al A Carte Menu from 5pm to 7:30 and a Prix Fixe Menu from 8:00pm to 9:30pm. On New Year’s Day, they are offering an all you can eat breakfast buffet, from 9am to 2pm. Myplacebarandgrill.ca
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5 HEART OF NIAGARA: 1.Rebecca Gicante 2. Stafford Dobbin, Susan Leyland, Joseph D’amico | Photos 6 7by Sandra Ozkur, www.ozkur.ca SAVOUR NIAGARA: 3. Carleigh D’uva 4. Paul Speck, Craig Youdale, Del Rollo | Photos by Clark Piller & Brad Demers of the GNCC WINEMAKERS DINNER AT RANCOURT WINERY: 5. Trish Nelson, Brigitte Ramage, Carol Ramage, Weic Pearson, Shari Twist Nikulka 6. Meghan Carn, Chef Alain Levesque, Trisha Vink, Ansley Chapman | Photos by Tricia Keyes
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IN FOCUS
A NIAGARA BROCK CULTURAL CENTRE FOR INSTITUTION THE ARTS T
he Centre for the Arts at Brock University has been a cultural institution in the Niagara Region since the very first show 45 years ago. The Centre For the Arts originally operated as the Thistle Theatre and served as an extension of the Drama/Film Studies Department. Eventually the Thistle Theatre, along with the Faculty of Education Theatre were put under the title, “Brock Centre for the Arts”. Thistle Theatre became known as simply “The Theatre” and the Faculty of Education Theatre was named the Playhouse Theatre, and then later changed to the David S. Howes Theatre. 1992 saw The Theatre being renamed the Sean O’Sullivan Theatre after Father Sean O’Sullivan, who in 1972, became Canada’s youngest mentor of parliament, and then in 1977, left politics and joined the priesthood. In 1993/94, the Centre’s 25th anniversary, it was officially renamed Centre for the Arts, Brock University. The mandate of Centre for the Arts is to “present, promote and nurture new and emerging artists in addition to presenting world class established artists in all genres.” Debbie Slade, director at Centre for the Arts, notes, “for 45 years, we’ve been the heart and soul of culture and entertainment, presenting all genres of music, Canadian and international dance companies, touring theatre, family and young audience shows, comedy, variety and circus-definitely a diverse lineup and something for everyone. The community has been very supportive of the CFA and the programming we have given to them.” 98
This current season at Centre for the Arts will mark the last one in the current location at Brock University, before the Centre for the Arts Hot Ticket season will be moved to downtown St. Catharines with the opening of the St. Catharines Performing Arts Centre. The St. Catharines Performing Arts Centre is set to be open sometime in the Fall of 2015 and will be a 95,000 square foot academic and cultural complex, which will include four different performance venues. It will hold over 600 events per year and double as a learning environment for students at Brock University’s School of Fine and Performing Arts. Slade shares, “it’s hard not to see the wonderful change in the landscape and the positive mindset that the new PAC is having on downtown. People are excited, and you can see that reflected in the number of stores being renovated and the level of activity taking place during the day and evening.” She continues on to say, “I think people are going to be pleasantly surprised by the building itself-it’s fantastic-and there is no reason for them not to continue to embrace and support the arts organizations who will find a new home in the building and to continue supporting the Hot Ticket presentations.” Tickets for Hot Ticket shows at the Centre for the Arts tend to sell out quickly, especially for this last season in their current location. Tickets to the Centre's shows will make a wonderful Christmas gift for that hard to shop for person! For a full listing of upcoming Hot Ticket shows, visit arts.brocku.ca.
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