Skylife - Winter 2015

WINTER 2014/2015

Volume 4 Issue 2

Escape. Explore. Discover.

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A Skyline Hotels & Resorts Publication

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SkylifeMagazine.ca

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GIL’S DESK

THE SK YLINE COLLECTION COSM OP OL ITAN H OTE L, TOR ONTO 8 Colborne Street (Yonge & King) Toronto, ON M5E 1E1 1-800-958-3488 416-350-2000 cosmotoronto.com

Dear Readers, Welcome to the 2nd Issue of the 4th Volume of SkyLife Magazine.

This is an incredibly exciting time for Skyline International. Not only does this winter mark the anniversary of our 4th year of publishing SkyLife Magazine, but it’s our biggest issue yet with over 80 pages of travel and lifestyle content, one of many ways to get you closer to living the SkyLife.

Earlier this year we announced the exciting new addition to our Skyline Hotels & Resorts collection, Bear Valley Mountain Resort in Northern California, complementing our existing four seasons of adventure playground in Ontario, at Deerhurst and Horseshoe Resorts.

Whether you’re a lover of the outdoors, or more of the type to cozy up by the fireplace, our SkyLife team has included some classic and savoury recipes to keep you fueled for the winter weather (page 7).

For those who are more into adventurous winter activities, Horseshoe Resort has introduced a 10,000 sq ft Mountain Dew Terrain Park.

When it comes to Alpine skiing, Nigel Cooper, Director of Snow Sports, and Brooke Pak, Ski School Director, have put together a comprehensive ski school program for the entire family. See one-onone with Nigel (page 58).

Finally, I want to wish you and your family a healthy and happy holiday season and a prosperous 2015!

Live the high life, live the SkyLife!

DEERH URST RESORT, MU SKOKA 1235 Deerhurst Drive Huntsville, ON P1H 2E8 1-800-461-4393 705-789-6411 deerhurstresort.com H ORSESH OE RESORT, BAR R I E 1101 Horseshoe Valley Road Barrie, ON L4M 4Y8 1-800-461-5627 705-835-2790 horseshoeresort.com PANTAG ES H OT EL T ORONT O CENT RE 200 Victoria Street (Yonge & Dundas) Toronto, ON M5E 1E1 1-866-852-1777 416-362-1777 SH IZEN SPA Four locations shizenspa.ca P ORT M CNICOL L DISCOV ERY CENT RE (near Midland, ON) 81 Dock Lane Port McNicoll, ON L0K 1R0 705-534-1088

Skyline Resort Communities

BEAR VAL L EY 2280 State Route 207 Bear Valley, CA 85223 209-753-2301 bearvalley.com

Email: gilsdesk@skylifemagazine.ca twitter.com/GilBlutrich www.skylineinvestments.com

For projects under development, visit skylinecommunities.com.

Gil Blutrich Founder & President Skyline International Skyline Hotels & Resorts Skyline Resort Communities

TODAYMAGAZINE.CA 3

ONTENT

SKYLINE INTERNATIONAL FOUNDER & PRESIDENT Gil Blutrich CHIEF EXECUTIVE OFFICER Michael Sneyd CHIEF FINANCIAL OFFICER Vadim Shub SENIOR VICE PRESIDENT Raymond Zar

SKYLINE DIVISIONS PRESIDENT & COO, SKYLINE HOTELS & RESORTS Kevin Toth PRESIDENT & COO, SKYLINE VACATION CLUB Tom Carney SVP DEVELOPMENT, SKYLINE COMMUNITIES Paul Mondell CONTRIBUTORS: Nigel Cooper, Jennifer Findlay, Adam Garncarz, Alan Bonello, Laura Kennedy, Kat Maguire, Croydon Richmond, Angela Watson GRAPHIC DESIGNERS Alan Grant, Anna Verpakhovskaia, Wayne Zhang CONTACT SKYLINE INTERNATIONAL Head Office 90 Eglinton Avenue East, Suite 800 Toronto, ON M4P 2Y3 t: 416-368-2565 | f: 416-368-2572 w: skylineinvestments.com e: info@skylineinvestments.com

SkyLife Magazine is published by Rev Publishing Inc. All opinions expressed in SkyLife Magazine are those of the authors and do not necessarily reflect the view of SkyLife Magazine, it’s employees or owners.

Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by SkyLife Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of SkyLife Magazine. All unsolicited manuscripts and/ or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to SkyLife Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. SkyLife Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

todaymagazine.ca PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco MULTI-MEDIA CONSULTANTS Ron Bowen David Gibson Michael Koval Alexandra Mills

Shannon Panaro Carmen Toromino Sarajane Trier EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER David Mace MARKETING & SOCIAL MEDIA COORDINATOR 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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Food & Drink 7 10 14 18 22

A FEISTY BOWL OF TEXAS RED Jesse James and Billy the Kid Loved it!

SEASONAL CONSTRUCTION A Deerhurst holiday tradition ALL THE RIGHT STUFF Everyone’s favourite comfort food: their way GLORIOUS WINTER FLAVOURS Five foods to help you fight off the winter blues NOT YOUR ORDINARY MEAL OUT Unique restaurants in Toronto

Distractions & Excursions 27 33 36 40 44 47 49 52 55 58

WE WERE JUST IN THE NEIGHBOURHOOD Exploring Distillery District, The Junction, Cabbagetown and Liberty Village HOLLYWOOD NORTH Visiting some of Toronto’s popular filming locations YOUR GUIDE TO TORONTO’S BEST LIVE MUSIC VENUES Whatever genre you like, we’ve got you covered TORONTO’S PATH A guide to the city’s underground EMBRACE THE SEASON Winter festivals in Toronto TORONTO CONCERT LISTINGS See who is coming to town and when CELL-LESS Mariana gives up her cell phone for three months TAKING THE BORED OUT OF BOARDROOMS Great team building activities at Deerhurst DECADES OF MUSICAL EXCELLENCE a proud tradition of live entertainment SKI TIPS Ski tips from Nigel Cooper

Health & Beauty 60

WINTER WELLNESS The perfect time to relax and rejuvenate

Skyline Corner 70 73 76 78 80 82

TAKE A TRIP THROUGH INSPIRING DESIGN Become a member of Skyline Vacation Club DEERHURST MASTER PLAN Take a look at the future of Deerhurst HORSESHOE RESORT COPELAND HOUSE A lucky choice for residents and visitors RE-DISCOVER HORSESHOE SKI RESORT & ADVENTURE PARK 20 new features at Horseshoe ORANGES, ARNOLD SCHWARZENEGGER & SKIING Visit Bear Valley, California ONTARIO RESORT GETAWAY Upcoming events at Deerhurst and Horseshoe TODAYMAGAZINE.CA 5

TODAY’S FOOD & WINE

L et ou r on line c ommunity gu id e y o u t o p o p u la r lo c a l d e s t in a t ions, event s & a ct ivities . Dis c ov er what’s n e w & e x c it in g , g e t s p e c ia l o f f e r s, and e xp e rien ce the fun y ear-roun d !

T O D AY- M A G A Z I N E . C O M / / F O L L O W U S

FOOD & DRINK

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 7

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

T

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

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

Everyone had their favourite, including Frank and Jesse James.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TODAYMAGAZINE.CA 9

Making a gingerbread home is involved. It begins with planning You have to envision the home you want and design it beforehand. You re an architect.

You have to understand the building s structure to make it self-supporting.

- Nancy Dame, pastry chef Huntsville’s Deerhurst Resort

SEASONAL CONSTRUCTION a deerhurst holiday t radition BY: ANDREW HIND AND MARIA DA SILVA

T

o warm up the whole house and fi ll the air with delicious yuletide scents, there’s nothing better than spending an afternoon making gingerbread. In a season of traditions, there are few more timeless and cherished.

“Gingerbread has been made for centuries. It has been made in the Netherlands and Germany since the early Middle Ages but it’s more popular than ever,” says Nancy Dame, pastry chef at Huntsville’s Deerhurst Resort and a woman with contagious enthusiasm for both baking and the holiday season. Deerhurst is famed for its merry gingerbread house-decorated lobby and annual gingerbread contest. Imagine entering the lobby of a world-class resort and being greeted by the heavenly scent of gingerbread and the whimsical sight of gaily decorated gingerbread homes. It’s a festive flourish like no other. If that doesn’t instantly infuse you with Christmas cheer, nothing will.

Gingerbread’s unique fl avour, Dame informs us, is all about the spice ginger. The key spice in the making of gingerbread, ginger, seems to have reached Europe by the 11th century, brought back by those who traded in the Middle East and soldiers who fought the Crusades in the Holy Land. It quickly became a valuable trade item: it was rare, had numerous medicinal uses, and was prized as both a preservative and as fl avouring for the dull foods that typified the medieval diet.

Ginger was expensive to use, so it was only available to those with money, specifically the nobility and the clergy. Monks began experimenting with ginger in their recipes and gingerbread is generally accredited to them. The monks carved elaborate likenesses of religious symbols and saints into wood and poured the dough into these wooden moulds for baking. The result was a cake, called lebkuchen. Typically, these gingerbread cakes were served at Christmas to honour God. As time went by, traveling became easier and shipping methods improved. As a consequence, the price of ginger and other spices from the east dropped, which made them available to a larger segment of the population. For the fi rst time, the masses began to enjoy gingerbread, but it wasn’t until the early 1800s that gingerbread began to take the form of cookies rather than a cake. At fi rst they appeared in a variety of shapes and forms, but cookie cutters shaped as boys – supposedly inspired by the tale of Hansel and Gretel – began to appear, and it wasn’t long before the gingerbread boy was the norm rather than the exception.

“Gingerbread houses, which Germans call hexenhausle, or ‘witches houses’, appeared later in the 19th century,” explains Chef Nancy. “Made from large slabs of lebkuchen cake and

decorated with sweets, they were apparently inspired by the home of the evil hag in Hansel and Gretel, who lured children into her clutches with the promise of candies.”

Today, gingerbread houses are as popular as ever, and nowhere more so than at Deerhurst. Every December, as many as a dozen of Chef Nancy’s gingerbread houses transform the lobby into an oasis of holiday cheer. Each year, Chef Nancy—as much an artist as a baker---does a different theme. In 2010, for example, when Deerhurst played host to the G8 meetings, she made a building representing each of the participating buildings. Another year, she made a replica of every building on the Deerhurst property. “The lobby becomes so festive: the smell of ginger and cinnamon is heavenly, and it’s all sparkle and bling with the houses,” Chef Nancy explains.

December also sees Deerhurst hold a public gingerbread competition open to the public. A$10 contribution, which the resort donates to the Salvation Army, allows guests the opportunity to decorate a house with candies supplied by the resort.

A crew of judges selects the winner, and participants get to keep their house. It’s a joyful event for the young and young-at-heart.

At the same time, Chef Nancy’s masterfully crafted homes are raffled off, with all proceeds going to the Salvation Army.

“One reason why gingerbread has become so popular is because it’s so easy to make. Anyone can do it, including kids,” Dame asserts. She invited us into Deerhurst’s kitchen to demonstrate just how easy the process truly is.

Begin by mixing the dough. Don’t try to do this by hand; to ensure the ingredients are thoroughly blended it’s important to use a power mixer. Then dust the work surface with flour and roll it out. Periodically slide a spatula under the dough to check if it’s sticking. If it is, simply moves the dough to the side and sprinkle a little more flour.

“The flour fl ies in the kitchen,” laughs Chef Nancy amiably.

To make cookies, simply press cutters into the dough, slide them onto a baking sheet and into the oven. It’s that easy.

“Because they’ll last months, you can use gingerbread cookies as decorations,” Chef Nancy explains. “With a straw, poke a hole in the gingerbread before you bake it and then, because the dough expands in the oven, again after they come out. This enables you to run ribbons or strings through them and hang them on the tree.”

Making a gingerbread home is a bit more involved. It begins with planning, Chef Nancy explains. “You have to envision the home you want and design it beforehand. You’re an architect.

You have to understand the building’s structure to make it self-supporting.” >> TODAYMAGAZINE.CA 11

Gingerbread

Prefabricate the house first in cardboard to make sure all the pieces fit together, and then trace it out on the dough. If you want doors or windows, now’s the time. You don’t have to be perfect in cutting out the walls because the dough will change shape a bit while baking.

Place the dough on baking trays and place into an oven preheated to 350 degrees. It only takes about 15 minutes to bake. “Overcooking is the number one mistake people make. Pull them out when the top is still spongy, because the dough is still baking over the next 30 minutes as it cools down,” Chef Nancy says.

Once the gingerbread has cooled, brush it with an apricot glaze to give it a nice shine and stickiness that helps hold the house together.

Now is where the fun begins. Icing, applied with a piping bag, is used almost like mortar holding the walls together. It’s important to get the right consistency: too thin and it won’t have any adhesive strength, too thick and you won’t be able to squeeze it through the piping tubes. Either way, you have to work fast because icing dries quickly. Using a base (Chef Nancy uses floor tiles from a dollar store) helps give the building stability and allows you to create landscapes around the building.

Once all the sides are together, you can start decorating. Anything from jellybeans to Smarties, pretzels to chocolate covered almonds and more can be used to jazz up your creation. “When you start putting candies on the house begins to develop its character and personality. Tell a story with the home,” recommends Chef Nancy with obvious passion. “Anything is possible with enough practice, including turrets, curved walls, and snowdraped eaves. And you can find inspiration anywhere: magazines, books, even driving around the neighborhood.”

The greatest inspiration of all comes from Chef Nancy’s gingerbread homes that provide festive flair to the lobby at Deerhurst each holiday season.

You’ll return from a December stay at Deerhurst Resort with more than just fond memories. Strolling through Deerhurst’s gingerbread decorated lobby or sinking your teeth into Chef Nancy’s heavenly gingerbread cookies will inspire you to make your own at home, perhaps even giving birth to a new family tradition.

Christmas is about tradition and family, and gingerbread epitomizes both. Whether it is cinnamon-coloured boys dangling from a tree to elaborately decorated houses, gingerbread brings young and old together even as it fills your home with the sights and smells of Christmas. As a result, it remains a cherished part of the holiday season many centuries after it first appeared, perhaps nowhere more so than at Muskoka’s Deerhurst Resort. TM

DOUGH

2 ½ cups all-purpose flour 1 ¼ cups sugar ¾ cup brown sugar ¾ tbsp baking soda ½ tbsp salt ¾ tbsp ginger ¾ tbsp cinnamon 5 oz shortening • Mix all ingredients together in mixer with paddle for 2 minutes at low speed.

• Add 1oz molasses and 5 eggs, mix till dough forms. It will be sticky so dust the dough with flour.

• Remove from bowl and dust with flour while forming a large ball shape.

• Take a third portion of the dough and roll it out to about a little more than ¼ inch thickness.

ROYAL ICING 1 oz meringue powder 2 oz cold water 4½ cups icing sugar • Place powder and water in mixing bowl and beat with whisk till frothy, about 3 or 4 minutes at high speed.

• Switch to paddle and gradually add all the icing sugar.

• Beat at medium speed about 5 minutes, till thick and glossy.

• Add vanilla for taste (about a tsp).

Cover icing with plastic wrap so it doesn’t dry out.

COURTESY OF CHEF NANCY DAME

TASTY TREATS

BY: ANNA OLSON

CARAMEL PEANUT POPCORN Makes about 7 cups • • • • • • • • •

5 cups popped popcorn kernels 2 cups salted peanuts 1 ¼ cups light brown sugar, packed ¼ cup unsalted butter ¼ cup pure maple syrup 2 tsp vanilla extract 1 tsp white vinegar ½ tsp salt ¼ tsp baking soda

1. Preheat the oven to 250°F. Line a baking tray with parchment paper and toss the popcorn and peanuts on tray. Keep this warm in oven while preparing the caramel.

2. In a saucepot over medium-low heat, stir the brown sugar, butter and maple syrup until the butter has melted. Increase the heat to high and boil sugar mixture until a candy thermometer reads 255 °F (just past soft-ball stage), about 4 minutes. While boiling, occasionally brush the sides of the pot with a pastry or silicone brush dipped in cool water. Remove the pot from heat and stir in the vanilla extract, vinegar, salt and baking soda (the mixture will bubble). Slowly pour the syrup over the popcorn and peanuts, gently stirring to coat completely.

3. Bake the mixture until the caramel feels dry, about 1 hour 20 minutes, stirring occasionally. Remove from oven and stir the mixture before it cools completely, to break up the bigger pieces.

Cool completely in pan.

It will keep up to a week when stored in airtight container.

SWEET & SALTY TRAIL MIX Makes about 4 cups • • • • • • • • • • •

1 cup whole almonds 1 cup unsalted peanuts ½ cup shelled unsalted pumpkin seeds ¼ cup unsalted sunflower seeds 3 Tbsp maple syrup 1 tsp celery salt ½ tsp coarse sea salt ½ tsp ground cumin ¼ tsp ground cinnamon ½ cup raisins ½ cup dried cranberries

1. Preheat the oven to 375ºF and line a baking tray with parchment paper.

2. Toss the almonds, peanuts, pumpkin seeds and sunflower seeds with the maple syrup, celery salt, sea salt, cumin and cinnamon. Spread this onto the prepared baking tray and bake, stirring once halfway, for 18-20 minutes, until the nuts are toasted. While still warm, stir in the raisins and cranberries.

Let the mix cool and store in an airtight container.

The mix will keep up to a month in an airtight container.

From “Fresh with Anna Olson”, Whitecap Books 2009

TODAYMAGAZINE.CA 13

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! >>

TODAYMAGAZINE.CA 15

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.

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

While Brian is cooking for many more people than his mother ever imagined, holiday cooking is still the time to go all out: especially when it comes to turkey and 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 stuffing. It’s a bit extreme, but it works.

Brian cooks the turkey meat separately to ensure it stays moist and juicy with a crispy skin. For the stuffing, he mixes brioche, ground veal, ground pork, fresh apples, dried cranberries, shelled pistachios, parsley, sage, rosemary and thyme with cream and broth. I’m not sure whether it’s stuffing or a savoury bread pudding but one thing for sure is that it’s a real roll-your-eyes-back, fantastic stuffing.

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

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

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

Both chefs agree that today many people have dietary issues and it’s not just turkey that is being overlooked for vegetarian options but stuffing is now being demanded in gluten free versions. Chef Stephen Bonin of De La Terre Kitchen (delaterrekitchen.ca) in Vineland is the sandwich king of the Niagara Peninsula so he knows his breads.

“Yes, bread plays a pretty crucial role in stuffing but more than that, it plays a supportive role,” explains Stephen. That’s why subtle flavours of bread like plain white or delicate egg brioche are used.

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

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

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

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

This year plan to experiment with your traditional stuffing and plan on being the “one” in your family to make the most spectacular and delicious stuffings you can lay before your loved ones. You will rein queen or king for the year! TM TODAYMAGAZINE.CA 17

THE

FIVE BY: LYNN OGRYZLO

KEY INGREDIENTS TO KEEP THE WINTER blahs AT BAY

Yikes! Where did the summer go? I find my thoughts are turning to fighting colds, runny noses and guarding against that sun-stripped seasonal malaise. To fight them, don’t underestimate the power of food or the leverage you’ll have with a few easy and delicious recipes.

I call these foods my winter chasers.

Like any chaser, a winter food chaser means adding lots of healthy foods to your already stimulating diet to boost your immunity to winters bugs. As we switch up the lighter foods that satisfy us in the heat of the summer for heartier winter foods that keep us warm in the winter we need to make sure we’re prepared to guard against the absence of sunshine and the attacks of winter weather.

Yes, even in the winter you can eat fruits and vegetables to stay healthy. Winter vegetables tend to be starches and roots. Dense, bitter greens work well together in hearty salads and roasted meats.

Citrus fruits, however, are the shining light of winter.

Winter is a great season for being inside surrounded with the savoury smells of a kitchen in full use. It’s the time to stock our cupboards with vitamin-rich, cold-weather foods and arm ourselves with some simple yet delicious recipes to battle the winter blahs.

So pour yourself a glass of deep, dark red wine, cuddle under a cozy blanket and watch the sparkly snowflakes fall. Enjoy this time of year by eating right. >>

POMEGRANATES Pomegranates are one of the world’s oldest fruits as well as one of the most nutritious. Pomegranate juice has more antioxidants than any other fruit juice and is super rich in anti-inflammatories making it a heart healthy addition to any diet. But this sweet-sour fruit also has amazing virus fighting powers. You’ll find the globe-shaped fruit in grocery stores from October through January.

FOOD IDEAS: When it comes to salads, fennel and pomegranate go as well together as spinach and pomegranate. Sprinkle the jewel-like seeds into a winter barley salad. I love Panna Cotta topped with pomegranate puree and it looks festive for the Christmas season.

Speaking of the holidays, make a pomegranate and cranberry relish for your turkey dinner. Sprinkle a few pomegranate seeds over top a steamy bowl of oatmeal or a steaming bowl of cream of cauliflower soup. Add a splash of unsweetened pomegranate juice to a glass of soda water or a cup of green tea.

STORAGE TIPS: Whole pomegranates keep in an airtight bag in the refrigerator for up to two months, or at room temperature for one to two weeks. Pomegranate seeds should be refrigerated in an airtight container and used within a few days.

CITRUS There are two different kinds of citrus fruits at this time of year.

Summer citrus fruits include lemons, limes, oranges and grapefruits, which are at their juiciest in the winter months. Seasonal or winter citrus fruits include mandarin oranges, tangerines, blood oranges, and clementines that are only available at certain times in the winter. All are incredibly high in vitamin C, which is known to increase energy levels, lower anxiety and fight off colds and the flu. In addition, the high levels of free radical fighting antioxidants can even help keep your skin glowing and clear through the dry, blustery winter months.

FOOD IDEAS: The flavours of beets and blood oranges go as well together in a winter salad as do radicchio, pomegranate and oranges. Make a key lime pie, mix a grapefruit and Campari cocktail or add chunks of tangerine to fish tacos. Substitute lemon juice for vinegar in salads, bake a batch of lemon squares and use lots of lemon and lime to make a ceviche bright. Or just peel and eat!

STORAGE TIPS: Refrigerate all citrus and it will keep for a few weeks. Unrefrigerated or at room temperature it will last up to four days.

TODAYMAGAZINE.CA 19

POTATOES In their plainest form (not fried or drowning in cheese, butter or sour cream) potatoes are abundant in vitamin C and B6, two immunity boosters. Unlike other starches, potatoes are a whole food which contains many beneficial nutrients that help your body fight off winters colds and flu. If you can find purple potatoes you get an added boost from antioxidants linked to a whole host of health benefits and sweet potatoes are loaded with beta-carotene and other nutrients.

FOOD IDEAS: Instead of frying French fries, roast potato strips with salt, pepper and chili powder. Simmer a delicious corn and potato chowder or toss boiled potato chunks with green beans and onions for a delicious salad and - don’t forget to add a few pomegranate seeds.

Load beef stew with unpeeled, quartered potatoes and add lemon juice to a pan of Greek-style roasted potatoes. Line muffin tins with shredded potatoes to make a cup then fill them with sautéed broccoli and red peppers. Sweet potatoes cook up into a savoury soup or yummy pie.

STORAGE TIPS: Store potatoes in a dark, cool, well-ventilated area for months.

Keep spuds away from onions and apples. At room temperature, potatoes will keep for one to two weeks.

GARLIC & ONIONS Members of the allium family, garlic and onions thrive in cold climates. Folklore claims that wearing a whole clove of garlic around your neck will keep you free from a winter cold or flu.

The truth is, garlic has antibacterial, antifungal and antiviral properties making it a powerful flu fighter. Onions are high in vitamins and many other nutrients that fight against chronic respiratory ailments and aging.

COOKING TIPS: Now is the time for eating as much French Onion Soup as you like. Potato leek soup offers a double bonus for warding off the winter blues. Boil 50 cloves of garlic in water with parsley. Lay a thick piece of dried bread in a shallow soup bowl. Pour the garlic broth on top and lay a poached egg on top of the soaked toast – yum! Stuff a whole chicken with 40 cloves of garlic or bake a French onion tart.

STORAGE TIPS: Garlic and onions should not be refrigerated, but kept in a cool, dry, dark place. If conditions are right, onions will keep for a few weeks and garlic for a few months. Leeks should be placed in a plastic bag and refrigerated for up to a week.

DARK LEAFY GREENS This category includes the super-healthy brassica family of vegetables; broccoli, Brussels sprouts, bok choy, cabbage, kale, chard and collards to name the more popular. Dark leafy greens, such as kale, chard and collards are actually winter-greens, they thrive in the chill of winter when the rest of the produce section thins out. They are all powerful vegetables that aid in digestion, lower the risk of depression, increase immunity and guard against cancer.

FOOD IDEAS: The easiest way to include more super-healthy greens in your diet is to swap one or more of these vegetables for lettuce in salads. Olive oil, lemon and salt reduce the bitterness of some of the bitter greens.

Make a batch of kale chips on the weekend while a pot of cream of broccoli soup simmers on the stove. Add bok choy to a stir-fry and half Brussels sprouts, toss with olive oil and bacon bits and roast in a moderate oven (350F) cut-side down on a cookie sheet until browned – delicious! Believe it or not, they’re a great finger-food to snack on while watching your Saturday night movie.

STORAGE TIPS: Wash greens and dry them in a salad spinner. Wrap them in paper towels and put them in a sealable plastic bag. Stored this way, greens will stay fresh for one to two weeks. Broccoli, cauliflower or Brussel sprouts stored in an open bag will keep for up to 10 days. TM

TIMEtoTOSSit HOW LONG YOUR FOOD WILL KEEP IN THE FREEZER OR THE PANTRY

Freezer

LUNCH MEAT

Pantry

FISH

BREAD

PEANUT BUTTER

1-2 MONTHS

2-6 MONTHS

5-7 DAYS

6 MONTHS

GROUND BEEF

BEEF STEAKS

CEREAL

RICE

3-4 MONTHS

6-12 MONTHS

1 YEAR

1 YEAR

WHOLE CHICKEN

BREAD

CANNED GOODS

SALAD DRESSNGS

1 YEAR

1 YEAR

1 YEAR

1 YEAR

FRESH VEGETABLES

FRESH FRUIT

JAMS/SYRUPS

PASTA

1 YEAR

1 YEAR

1 YEAR

2 YEARS

Need help remembering how long certain foods last in the fridge or in the freezer?

Check out our handy infographic at today-magazine.com/tossit.

TODAYMAGAZINE.CA 21

Ordinary NOT YOUR

MEAL OUT For Adventurous Palates WRITTEN AND PHOTOGRAPHED BY: LYNN OGRYZLO

If you like fresh produce prepared simply to bring out the most subtle of flavours, if you like artisan meats and small batch dairy products prepared cleanly, if you like exciting flavours in your food, if you have an adventurous palate and look forward to being surprised with new dishes and if you like your dollar to go further, then you and I will like the same restaurants. We are what restaurateurs call a demanding customer.

They say there’s a restaurant every 10-feet in Toronto. If that’s the case, how does a demanding eater ever pick the restaurants that will give the most interesting dining experience and deliver great food? As a veteran food writer, I’ve scoured the streets to divide the mediocre from the marvelous and here is my fi rst five fab of what promises to be a long list of great eateries in my new city. Try them for yourself, tell them I sent you, enjoy your experience and let me know what you think. >>

TODAYMAGAZINE.CA 23

MASSIMO BRUNO This is not a restaurant, but you can eat here. Chef Massimo Bruno is a popular Italian chef, corporate entertainer, tour guide and founder of Toronto’s Supper Club. Each month Bruno posts menus of different outrageous Italian dinners. You’ll need to call right away because he only accepts 12 to 14 people at each dinner. Like a personal guest dining at his table, Bruno teaches the finer points of Italian cooking before serving his meals family style. “Food is meant to be shared and that’s why family style is best (for his supper club),” explains Bruno who thinks Italian cooking is a way of thinking about food, not just a collection of recipes. Massimo guides culinary tours to his native region of Puglia, he’s regularly featured in the English and Italian press in Canada, and recently launched the innovative new cooking app, Product of Italy.

FAVOURITE DISH: Handmade pasta with butter, sage and truffles.

Price point: $$ Massimo Bruno, 507 King St E, #104, 416-558-3360, massimobruno.com

CLUNY BISTRO + BOULANGERIE Cluny is all about rebellion. It was the first monastery in France to separate from Papal rule and today it’s the first Toronto restaurant to offer rebellious French cuisine. Clunys has the best price in the city for champagne, they’re inventing sharing plates (larger than tapas but smaller than entrees), they’re steak frits program rotates on the chefs whim (which is how all great restaurants should work!) and the stand alone boulangerie at the front with displays of plump bread, sexy macaroons, eggy brioche and French pastries seduces everyone who walks through the French doors. The décor throughout the lounge, boulangerie, restaurant and private party rooms is a mix of French industrial, European art deco, fine dining elegance and a kiss of boudoirishness embraced for a mysterious, romantic feel. “We’re providing a great atmosphere for people to commune over some good food,” explains manager Stuart Kempston.

‘Everyone is welcome and we’re not pretentious.”

FAVOURITE DISH: Drunken Tuna. Price point: $$ Cluny Bistro + Boulangerie, 35 Tank House Lane, Distillery District, 416-203-2632, clunybistro.com

360 RESTAURANT, CN TOWER With a seating capacity of 400 and an average of 1,000 diners on any busy summers day you’d think 360 would buy as much prepared food as they can, but nothing could be further from the truth. Executive Chef Peter George insists on the best quality and freshest produce and he has a staff to chop, stir and mix everything by hand; you can taste the difference. Packed full of flavour, choose from their 2-course or 3-course meals, a full vegetarian menu or their various seafood towers. If you can take your eyes off the stunning 10,000-feet aerial views, you’ll notice the world’s highest wine cellar. The wine list is arranged by taste so you can easily explore wines within a flavour and style profile that suits your mood or meal. When you’re feeling adventurous, 360 is the only restaurant that offers an after dinner Edgewalk thrill.

FAVOURITE DISH: Preserved Tomato and Goat Cheese Tart. Price point: $$$ (includes a ride to the top!)

360 The Restaurant at the CN Tower, 301 Front St., 416-362-5411, cntower.ca

O NOIR We eat with our eyes, but not at O Noir where the dining room is completely in the dark. So how does one see in the dark? All of the waite staff is blind. Owner Feng (like Cher, he has only one name) explains, “(being blind) they make their way across town, walking, riding the subway, crossing our busy streets and they get here. Getting around a dark dining room is not a problem for them.” But it was for me, thankfully with my hand on my servers shoulder, she escorted me to my table in a dining room so black I couldn’t even see the hand in front of my eyes. The rest was an exercise in eating with my mouth instead of my eyes. Difficult? No. Fun? You bet! The menu at O Noir is classic Canadian with an Italian and Asian dish thrown in for variety. If eating in the dark wasn’t a big enough thrill, there is always a ‘surprise dish’ on the menu, which means you can’t see your food and you don’t know what it is either.

FAVOURITE DISH: Pesto Chicken. Price point: $$ O.Noir, 620 Church St., 416-922-6647, onoir.com

OSGOOD HALL Located in a breathtaking 1860’s heritage building next to the modern curvature of the City of Toronto building, the restaurant inside the esteemed Law Society of Upper Canada feels like the dining hall in Harry Potter's Hogwarts. Rich wood-paneled walls lined with thousands of time-honoured law books sit opposite towering stain glass windows while a monstrous chandelier balances the room. Fabulous lunches (from September to June only) focus on a local theme with dishes like Valentino’s Smoked Salmon and Gryfe’s Bagel named after the artisans who passionately craft them. Dine among the legal eagles and a few black robes is like a scene from The West Wing - you never know who is in the room. You can opt for either the two-course prix fixe or order a la carte. Open to the public Monday to Friday for lunch.

FAVOURITE DISH: Naturally Raised Wellington County Steak Frites Price point: $$ Osgoode Hall, 130 Queen St. W., 416-947-3361, osgoodehall.com

BUSTER’S SEA COVE It’s hidden in the back of the St. Lawrence Market behind the fish mongers. Look for the long line of customers ordering the freshest (and fastest) seafood in the city. At Buster’s you can get a traditional dish of fish and chips that is sure to impress but, Buster’s is so much more. Here you pick a seafood (almost anything from shark steak to halibut and from shrimp and scallops), pick a method of preparation (deep fried or grilled) and pick a style of dish (with fries, over a salad or sandwiched) and you’ve got seafood the way you like it! Cozy on up to the rustic bar that overlooks the smallest open kitchen in the city or sit at the few tiny tables that surround it. Most take their food and head back to the office. Buster’s is open during market hours (Tuesday to Saturday, 9 am to 6 pm).

FAVOURITE DISH: Grilled Octopus. Price point: $ Buster’s Sea Cove, St. Lawrence Market, Upper Level 33, 416-369-9048 TM TODAYMAGAZINE.CA 25

get what you want for the low prices you love

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DISTRACTIONS & EXCURSIONS

JUST IN THE NEIGHBOURHOOD...

BY: LYNDSAY AIRD

Toronto is a city full of widely diverse neighbourhoods; many feel like their own cities within the big city. Each unique neighbourhood offers an array of places to go, things to see, and foods to eat. Each isssue of Today Toronto profiles four different neighbourhoods, so read on, and discover the Toronto that exists beyond the beaten path. >> TODAYMAGAZINE.CA 27

LIBERTY VILLAGE Nestled in the west end of Toronto, Liberty Village was once home to Toronto’s greatest industries and most infamous institutions. Now, the battle between gentrification and preservation has created a mix of industrial grit with contemporary designs to host some of Toronto’s most unique, bourgeoning companies. The revitalization of Liberty Village has made this the designer hot spot for locals and tourists who are looking for a taste of what’s next in Toronto.

SHOP SOMETHING DIFFERENT WEST ELM When it comes to home decor, West Elm is at the top of its game. With an incredible assortment of accessories and furnishings that range from modern to abstract, West Elm will surely inspire your inner designer. Make it an afternoon excursion and check out the competition at Casalife and EQ3, both quickly becoming Liberty Village favourites.

BEAT THE WINTER WOES JOE ROCKHEAD’S For the summer sports enthusiast, try Joe Rockheads. As the first indoor rock climbing gym in Canada, Joe Rockhead’s delivers an unparalleled experience for both beginners and more advanced climbers. After their comprehensive three hour course for first time climbers, you’ll be hooked. More info at joerockheads.com

SATISFY THAT SWEET TOOTH FOR THE LOVE OF CAKE If you’re looking to try something sweet, For the Love of Cake Bakery on East Liberty St. will not disappoint.

Specializing in custom cakes and cupcakes, they set themselves apart by

offering unique twists to the traditional cupcake. Proudly offering the only 4-Dimensional cupcake in Toronto, they use ingredients like bacon, Japanese ginger and even Guinness beer. More info at fortheloveofcake.ca

EAT, DRINK AND BE MERRY THE BRAZEN HEAD The Brazen Head Irish Pub is the perfect place to seek warmth. This twostory establishment offers traditional Irish fare, an inviting atmosphere and live music every Thursday and Saturday.

Located in the heart of Liberty Village, everything from the modern Irish décor to their extensive selection of locally and internationally crafted beers will give you a little taste of Ireland.

YOU CAN DANCE IF YOU WANT TO VOGUE SUPPERCLUB If you’re looking for some late night cocktails and dancing to finish off the night, Vogue supperclub has what you’re looking for. Situated at the corner of Liberty St. and Mowat Ave., the exposed brick walls and contemporary design sets the urban chic, yet casual tone that Liberty Village has to offer.

KIEV.VICTOR/SHUTTERSTOCK.COM

DISTILLERY DISTRICT If you’re looking for a genuine taste of culture in Toronto, you won’t want to miss the Distillery District.

The Gooderham and Worts Whiskey Distillery landmarks this historic district set in Toronto’s east end. After its revitalization in the early 2000’s, the distillery now boasts a pedestrian-only building filled with one-of-a-kind boutiques, art galleries and restaurants heavily inspired by creative arts and entertainment. The eclectic mix of European boulevard design with Toronto’s urban charm creates the perfect backdrop to host the hub of arts and culture in Toronto.

DRINK SAKE FROM JAPAN THE ONTARIO SPRING WATER SAKE CO. For a break from the beer tours that dominate the city of Toronto, try out the Ontario Spring Water Sake Company for a little taste of Japan. Using Ontario spring water, they offer fresh, unpasteurized, traditional Japanese Sake brewed directly in store. On weekends, they also offer incredibly informative brewery tours, which include four sake tastings.

HAVE LUNCH IN FRANCE CLUNY For a bit of haute cuisine in the distillery district, try Cluny. This classic French bistro boasts a unique menu of traditional French favourites with a few modern twists; the Ginger-Chili Fried Frog’s Legs might be the perfect example. The interior design fits in perfectly with the Victorian architecture of the building it resides in, setting the tone of an authentic Parisian bistro.

SHOP CANADIAN DISTILL GALLERY Specializing in a variety of goods including clothing, jewellery, glass and metalwork, Distill Gallery is 100% proudly Canadian. Showcasing some of Canada’s well-established designers and those still emerging, there is a myriad of unique, one-of-a-kind items that are worth seeing for men, women, children and even your furry friends.

DINE IN ITALY TAPPO WINE BAR AND RESTAURANT With their extensive and impressive wine list, and traditional Italian fare, Tappo Wine Bar offers an unforgettable dining experience. With a name that literally means “corked” in Italian, Tappo’s wine bar selection is clearly thoughtful and notable. The ambiance is warm and inviting, and fits perfectly amongst the vibrancy of the Distillery District. With menu items that aren’t afraid to cross any lines, it’s a place where you can feel free to be bold.

TODAYMAGAZINE.CA 29

CABBAGETOWN While the beautifully restored Victorian homes in this east side neighbourhood masks the once prevalent Great Depression, the memory of the first great Irish immigration lives on in its name: Cabbagetown. While that might not attract the masses, the revitalization has made this area one of the most sought after in Toronto. Once considered a slum, Cabbagetown now features the largest area of preserved Victorian homes in North America.

While this neighbourhood hosts a number of unique shops and pubs, the scenery alone is enough to make a trip to this Cabbagetown totally worth it.

ESCAPE THE CITY RIVERDALE FARM Amidst the hustle and bustle of the big city, this little farm with big charm in Cabbagetown is the perfect place to escape. Open all year round from 9am to 5pm, The Riverdale Farm’s 7.5 acres features paths around ponds and woodlands. The farm’s residents are always out to say hello, which includes horses, goats and chickens, making this a family favourite activity. Best of all, admission is absolutely free!

ADD A LITTLE FUEL TO THAT ENGINE JET FUEL COFFEE This Cabbagetown staple is a local favourite for all things coffee. With its genuine, old school rock and roll décor, Jet Fuel coffee is a little less café and a little more coffee bar. You can also munch on delicious homemade muffins and danishes that prove to be the perfect sidekick to a hot cup of Java. The laidback atmosphere, friendly service and quality coffee have made this one of the best coffee joints in town.

INDULGE IN SOME COMFORT FOOD RONNIE B’S SOUTHERN KITCHEN AND TAPS If you’re looking for a little southern charm, you’ll find it at Ronnie B’s Southern Kitchen and Taps in the heart of Cabbagetown. Besides the southern comfort food classics like Jambalaya and Gumbo, you’ll find original and creative dishes like the Mac n’ Cheese Spring Rolls that are guaranteed to become new favourites. In addition, they serve an incredible selection of craft beers as well as seven signature Ronnie B’s original cocktails.

DINE WITH A TWIST THE FLYING BEAVER PUBARET Wondering what a “pubaret” is? You should probably check it out for yourself at the only place where you’ll get a genuine definition – The Flying Beaver Pubaret. This unique dinner theatre experience combines casual dining with a variety of incredible shows that will keep you entertained. They also host karaoke, live music and of course, dancing.

THE JUNCTION Vogue recently named Toronto’s Queen West district the second coolest neighbourhood in the world. With that in mind, The Junction is widely considered to be Toronto’s next up-and-coming west-end neighbourhood, rivalling the development of Queen West. With its charm still intact avoiding the widespread gentrification of surrounding neighbourhoods, the Junction is where you’ll see Toronto at it’s most honest.

Vintage boutiques, smaller scale breweries and restaurants of every kind line the streets, making this neighbourhood well worth the visit.

BEST IN THE WEST VESUVIO PIZZERIA

SHOP AROUND BLACK DAFFODIL

For arguably the best pizza in Toronto, Vesuvio Pizzeria has it made. As one of the oldest pizzerias in Toronto, they have mastered the craft offering New York style pizza to the patrons of Toronto. Each pizza is crafted using ingredients of the highest quality with the exact same recipe that was developed when they opened in 1957. In addition, Vesuvio also offers homemade pasta that is just as mouth-watering as their pizza.

The Junction is host to a number of vintage fashion boutiques and second-hand finds. Nestled amongst them is Black Daffodil created by designer Cynthia Rae, who also carries designs by other notable Canadian brands. With a strong retro fashion appeal, you can be sure to find a really great variety of clothing, jewellery, handbags and accessories.

SAY CHEESE CUT THE CHEESE

This small independent craft brewery exceeds all of the expectations that a good brewpub should offer: an incredible selection of beer, delicious food and a laid-back atmosphere. The Indie Ale House features a collection of their own craft beer to accompany your pub favourites. Taking each dish a creative step further has easily made this gastropub a Junction favourite. TM

While visiting the Junction, lovers of all things cheese should make it a point to check out Cut the Cheese. The highly anticipated opening of this takeout joint focuses on gourmet grilled cheese and mac n’ cheese that will keep you questioning how they even came up with these unique creations. They pride themselves on offering as many housemade ingredients as possible including their own pickles, ketchup and hickory sticks. You will not leave disappointed.

THE GOOD OLE’ BREWPUB INDIE ALE HOUSE

TODAYMAGAZINE.CA 31

WOMEN & MEN’S FASHIONS

2015

COMING SOON

BELLAANDJOSH.COM

Hollywood NORTH: TOURING TORONTO’S FILM LOCALES WRITTEN AND PHOTOGRAPHED BY: JORDAN OGRYZLO

The industry and the stars are in love with this beautiful city and why shouldn’t they be?

From horror fi lms to Adam Sandler comedies to blockbuster action movies, Toronto has definitely been making it’s mark as a prime fi lming location throughout the last several years. It is a city full of places you may recognize as the setting in some of your favourite fi lms and television shows. >> TODAYMAGAZINE.CA 33

Movies

FILMED IN TORONTO Mean Girls Cinderella Man Hairspray Robocop The Incredible Hulk My Big Fat Greek Wedding X Men Chicago Detroit Rock City Adventures in Babysitting Half Baked Freddy vs. Jason Orphan The Virgin Suicides Billy Madison A Christmas Story Good Will Hunting The Fly Police Academy Tommy Boy

When strolling through the Distillery District, some people might just see a beautiful historic district of Toronto, but a producer or a location manager will take a look at the old buildings and cobblestone streets, and see how it can be transformed into gothic industrial England. The city is so distinct in each of its districts, from the hustle of downtown, to the suburbs of the Annex to the brown stone buildings of the St. Lawrence neighbourhood, it’s easy to spark the imagination of directors looking for that perfect location. On screen, Toronto has made a convincing stand in for cities such as New York, Baltimore and Chicago.

Movies and television have been around for a long time, but Toronto hasn’t really capitalized on the industry until recently. According to the City of Toronto website, from 2011 to 2012, 87 feature films were shot on location in Toronto. In 2013, over 68 features, 92 TV specials, and 108 TV series were filmed in the city (and surrounding area).

Did you know the remake of Total Recall was shot in the University of Toronto and Bay Station? The juggernaut, Pacific Rim has a few scenes shot on location and if you pay close attention, the snow covered beaches in Alaska, is actually Bluffer Park and the flash back to Tokyo takes place on Elizabeth Street, right behind city hall. Good Will Hunting used such locations as the University of Toronto, the Upfront Bar and Grill and the Crown Life Building. If there’s one thing Torontonians love more than pointing out how that New York street is actually Bay St in Suits, it’s seeing Toronto take centre stage as the setting in a film such as Scott Pilgrim Versus The World.

There have been so many movies, television shows and specials shot in Toronto that it is helpful to go on a tour that will not only point out some obscure spots you might not find on your own, but also share stories that go along with the locations. One such tour is put on through Muddy York Tours…

SHOT ON LOCATION TOUR I met tour guide, Richard Fiennes-Clinton, inside one of Toronto’s favourite film locations, the Royal York Hotel. Richard is owner and operator of Muddy York Tours and I was going on his Shot On Location film tour. As I sat down I looked over at the large clock coming out of the floor a story below me. Yeah, I know that clock. I saw it in a scene from the NBC television series, Suits. The Royal York hotel is not only host to many film and television sets, but the stars will often stay there for the duration of the production.

The Royal York Hotel with its ancient walls and historic architecture not only plays an important part in Toronto’s film industry but its entertainment history as well. The Imperial Room was a hot nightclub that saw the talents of many Canadian musicians, comedians and entertainers perform there including legendary comedian, Jim Carrey.

Right across the street from The Royal York Hotel is Toronto’s Union Station. Both are outdoor locations for such films as Chicago and Amelia.

Richard’s Shot On Location tour is a walking tour from the Royal York Hotel over to the historic Distillery District covering everything in between including 1 King St West, the Dominion Bank Building.

In the basement of this building there is an old bank vault that was turned into a lounge for movies such as Max Payne, Jumper and Red. Shot On Location is a popular Toronto tour only available by appointment (416-487-9017 or richard@muddyyorktours.com) If you have a group of 10 or more you can book Richard’s tour at a time and day that is convenient for you. Personally, I think the best part of the tour is Richard himself, he knows all the spots and tailors the tour to the group so no two tours are the same. Richard told me he thinks productions have ramped up in Toronto not only because of Toronto’s diversity, but also because the residents of the city are more respectful of celebrities' privacy.

As I sit in the George Street Diner writing this story on Toronto’s film locations, I looked up to see a picture of Harry Potter star, Daniel Radcliffe, eating in this very restaurant, in the very seat I’m sitting in.

The picture advertises his new film, What If. Toronto is very quickly turning into the Hollywood of the north and it’s not showing any signs of slowing down. So get your popcorn, walk the city, check out all these popular film locations and enjoy the show.

Jordan Ogryzlo works in Toronto’s television and film industry and has just won the Rising Star Award at Niagara Integrated Film Festival.

TM

TODAYMAGAZINE.CA 35

YOUR GUIDE TO

TORONTO’S

BEST LIVE MUSIC VENUES BY: GABRIELLE TIEMAN

Home to some of the best live music venues in the country, Toronto music and art lovers don’t have to go far to have their pick of the hottest jazz, punk rock and indie stages any day of the week. Next time you’re looking to shell out big bucks to see a band, take a step back and train your ears towards one of the unique hotels, taverns and clubs scattered across the city hosting all styles of live music.

THE GREAT HALL | 1087 QUEEN STREET WEST Experimental Music Built in 1889, the Great Hall is a revolutionary facility for both experimental music and the avant-garde arts. History radiates through the walls of the ornate facility; having originally been constructed as a gym facility, the Great Hall housed the fi rst west end YMCA in Toronto before later being converted into a press centre for a Polish newspaper. It wasn’t until the mid-1980s that the Toronto School of Art stepped in and established the building as a centre for the Toronto art community. Today the hall is used as a multi-purpose space for live performances and special events, hosting a number of important Toronto institutions including the experimental music group the Music Gallery and the Theatre Centre, used as a multi-purpose space for live performances and special events.

THE HORSESHOE TAVERN | 370 QUEEN STREET WEST Country, Rockabilly, Rock, Blues, Punk & Everything In Between Founded in 1947, the Horseshoe Tavern is a cultural music institution with deep roots in Toronto’s music past. Opening as one of the largest live music clubs in Toronto boasting 500 seats, the club began booking classic rockabilly and country groups. With a dedication to supporting Canadian and local artists, the club quickly evolved into the must stop location for some of the biggest names in music, with artists like Willie Nelson, Stompin’ Tom, the Police, the Ramones and many others gracing the stage over the years. In the late 90s the Shoe began treating their performances like concerts instead of live shows, encouraging people to purchase tickets in advance which helped to bring bigger names into the venue for more than a one time performance. Today, the Horseshoe Tavern continues to host some of the biggest names in music while maintaining their local bar feel and support for Toronto artists.

3030 | 3030 DUNDAS STREET WEST Punk, DJs, Rock & Eclectic Alternative A retro junction bar tucked away along Dundas, 3030, like its name, is refreshingly simple, open and uncomplicated. A dedicated gallery space and supporter of local craft beer, this family run operation is reminiscent of your best friend’s basement in high school – warm, welcoming and scattered with board game pieces, retro beer posters and loud music. Both their small Front Room and open concept Back Room play host to a variety of live music, cover bands and DJ’s every Thursday through Saturday, operating simultaneously as an easy listening atmosphere for both those who like to be right in the action and those who prefer to listen from a quieter corner in the back.

RIVOLI | 334 QUEEN STREET WEST Alternative Live Music And Comedy A landmark music hotspot in downtown Toronto, the Rivoli boasts an eclectic blend of comfort food, current alternative live music and edgy comedy within the walls of their intimate night club meets pool hall lounge. What was once home to some of the fi rst risqué burlesque shows in Toronto during the 1920s, today continues to maintain its roots in the underground scene – hosting shows for up and coming Canadian bands, comedians and musicians and giving many current celebs a jumpstart to their now successful careers. Adele, Barenaked Ladies, Blue Rodeo, comedian Robin Williams and so many others have been found in the lounge over the years, brought in by the always busy venue & liberal broad booking policy.

GLADSTONE HOTEL | 1214 QUEEN STREET WEST Dj Dance Parties, Cd Launch Parties & All Styles Of Live Music Branded the gallery that never sleeps, the Gladstone Hotel is a visual arts gallery meets special events boutique hotel catering to both local art enthusiast and international travelers looking to eat, sleep and breathe the arts. The Gladstone continually strives to create a genuinely diverse experience like no other, showcasing locally-made artwork and sculptures 365 days a year, 37 artist designed rooms and the Melody Bar – a modern venue known for hosting live music, CD launches, burlesque shows and DJ dance parties on an almost constant basis.

JAZZ BISTRO | 251 VICTORIA STREET Jazz & Pianists Jazz musicians find their home at the Jazz Bistro on Victoria Street. Th is warm and welcoming space serves as an intimate setting for authentic, live jazz performances by both world renowned jazz musicians and up and coming Toronto jazz artists. Recently renovated in 2011, the multi-level space includes performance and dining areas, a wine bar and an expansive rooftop patio that overlooks the performance area – setting a new standard for indoor and outdoor music listening. But stealing the spotlight is their one-of-a-kind Steinway B piano nicknamed Red Pop for its unique lacquered pop of colour. The Jazz Bistro invites all Toronto pianists to drop by and play the rare instrument. >> TODAYMAGAZINE.CA 37

THE OPERA HOUSE | 735 QUEEN STREET EAST Modern Rock, Rap And DJs Step back in time to the early 1900s as you enter the landmark Opera House on Queen Street. This 12,000 square foot authentic century old vaudeville theatre has become a venue of choice for locals looking for great live music and some of the biggest, original concerts in the area. Though the venue has maintained its original cabaret stage, including a 35-foot proscenium arch and a few of the original projectors from its cinema days, the venue has since upgraded to include advanced modern lighting and sound systems.

Having hosted platinum artists like Eminem, Rage Against the Machine and others, the theatre is known for attracting big name stars but keeping their prices low.

CAMERON HOUSE | 408 QUEEN STREET WEST

VIRGIN MOBILE MOD CLUB | 722 COLLEGE STREET

Indie Rock, Country & Little Bit Of Everything Else A quaint and unique venue tucked away on the corner of Queen and Cameron Street, this hip indie bar is a hot spot for great local talent and one man bands of every style. Long and narrow, the bar does not hold a lot of room for large crowds, but the lack of walking space bodes well for live music sound and adds to the unique, rustic, everything has a space but nothing has a place feel. Featuring two small stages, usually hosting bands simultaneously, each room is sound proof and allows patrons to travel back and forth between the rooms with ease without the other band’s music filtering through. The Cameron House also features their own record label Cameron House Records, releasing the music to outside their walls in support of local and Canadian talent.

Current Hip Hop And Alternative Indie Rock A trendy venue in Little Italy, the Mod Club hosts concerts, DJ nights and special events with local musicians nearly on a daily basis. Though the club’s relatively small size – its capacity suits up to 700 people – may seem to be a hindrance to some, the intimate atmosphere contributes to the clear sound quality of live shows. Along with great sound comes the refusal to cookie cut themselves into one genre; people can watch rock, pop, electric and hip hop performances from either the main floor or the balcony lounge area, with each performance drawing equally as many viewers as the other. Art work from the 1960s mod subculture is featured on the walls, enhancing both the namesake and experience.

THE DRAKE | 1150 QUEEN STREET WEST

Jazz & Blues Known as the bar where jazz musicians come to hear jazz, the Rex Hotel has put a roof over great live jazz and old school blues musicians for over 40 years. Hosting live music performances 19 times a week, the Rex Hotel has remained at the forefront of the Toronto music scene; known to host performances by both Juno award winners and university student bands in the same night. Incredibly inexpensive for such a renowned venue, the casual atmosphere is perfect for either a spontaneous dinner for two or a rowdy birthday celebration amongst friends looking to enjoy quality music and draft beers.

Dj Booths, Indie Dance Parties And Local Live Music A self-proclaimed hot bed for culture, this modern boutique hotel and venue has become the unofficial hub for edgy performances and live music, making it a one stop shop for night owls. Appealing to a wide range of clientele, tourists and locals alike have been found to mingle and coexist amongst the many rooms of the Drake. Rooms include the Underground, a multifaceted indie music and DJ performance venue with a rave party reputation and the Lounge, a foodies dream getaway featuring great food, a DJ booth and live music.

THE REX HOTEL | 194 QUEEN STREET WEST

DAKOTA TAVERN | 249 OSSINGTON AVENUE

THE PAINTED LADY | 218 OSSINGTON AVENUE

Bluegrass, Country & Piano Bar Warmly revered as the local basement honky-tonk with outrageously authentic and heartwarming southern eats, the Dakota Tavern is known to be the home of some of the best bluegrass and country music in Toronto. Featuring daily performances, this throwback to an old southern saloon is an authentic country music bar and a must for those looking to get back to their southern roots. And for those who love to enjoy Sunday Funday with friends and family, their all you can eat Bluegrass Brunch is a must, with genuine bluegrass bands, bottomless plates, spicy caesars and an at home feel that says kick back, relax and stay awhile.

Classic rock, Jazz, Hip Hop & More Toronto’s original rock and roll, funk and soul burlesque bar, the Painted Lady is unlike any other musical venue. Established in 2008, this diverse bar is always evolving, shifting and catering to the latest trends and fan favourites. From classic rock to 90s hip hop, the floor is always packed with fans of all ages crowding together to eat sexy finger food, dance to great music and add to the overall electric bar vibe. A frequent venue for Toronto Jazz Fest and Canadian Music Week, the Painted Lady also hosts weekly special events for its faithful patrons – including their Open Mic Mondays for both electrified and acoustic musicians looking to take the brave jump into live performances. TM

Real Estate Central Aird & Berlis LLP is at the hub of commercial real estate matters.

We are proud to provide hotels and resorts with the range of legal advice required to successfully acquire, finance and manage property and assets.

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TORONTO’S A CITY WITHIN A CITY

BY: LYNN OGRYZLO

“Are you alright ma’am? Can I help you?” As I stood in the middle of Toronto’s underground tunnel system with my map fully extended and squinting to read the ceiling signs, a woman stopped to offer assistance.

It’s not uncommon; Toronto’s underground system called PATH takes some getting used to.

Unlike the simplicity of Toronto’s subway system where your only decisions are North, South, East or West, downtown Toronto's underground walkway system is a maze with a map resembling a plate of spaghetti. The maze links a whopping 30 kilometres of shopping, services,

museums, theatre and businesses in a labyrinth that initially defies logical navigation. First time users like myself definitely need a map.

The quiet network of tunnels under the roaring frenzy of the city are lined with over 1,200 shops and services, there’s literally no reason to ever go outside again! Don’t misunderstand, just because you don’t have to go outside doesn’t mean you don’t surface. Think of PATH as Toronto’s basement. The majority of PATH is concentrated in the basement of 50 of the cities business and office towers, all you have to do is take an escalator up to see the light of day through the glass walls of these skyscrapers. >>

TODAYMAGAZINE.CA 41

S For example, Canoe, one of Toronto’s iconic restaurants is located on the 54th floor of the TD Bank Tower. It would be a shame to miss it.

Likewise, Red Wine Tavern on street level in First Canadian Place offers Steamed Prince Edward Island Mussels cooked in Sauvignon Blanc to bring a memory of summer to a tired winter’s day.

In between the fine dining possibilities, there’s shopping – oh yes! In fact, PATH hold the worlds record for the largest underground shopping complex in the world with four million square feet of retail space underneath the streets of the city. Toronto’s underground is so large it rivals the West Edmonton Mall in size and once a year they hold the worlds largest Sidewalk Sale in the world! Whoa!

The Hudson Bay Company and Eaton’s Centre are linked through the maze of tunnels but along each corridor are a wide range of various possibilities. You’ll find a Winners under the Scotia Plaza Building, Teavana, Papyrus (best card shop in Canada!) and The Shoe Company.

When you’ve done a bit of shopping, take an escalator up to Speakeasy Libations and Fare for a specialty cocktail. You’ll need the fortification to continue because it’s not far fetched to compare PATH to a pedestrian (Hwy) 401. In any given business day there could be more than 300,000 business-day commuters running around and they all have somewhere to go, fast! It’s easy to get run over.

In addition to the sea of scurrying suits, PATH provides an important contribution to the economic viability of the city's downtown core accommodating thousands of additional tourists and residents on route to sports and cultural events.

Or like me, just shopping in the warmth of an inside world.

There are other bubbles of underground activity throughout the city and PATH links everything together via a short subway ride. Just hop on a subway and get off at Bloor Street where the underground takes on a completely different mood. Less suits, less corporate and more pedestrian shopping with Holt Renfrew and lots of independent shops spilling their merchandise onto the pedestrian walkways. Go up a few floors of the Manulife Centre and Cineplex has a VIP Theatre or if the sun is just setting (and you’ll never really know underground) you need to go to the top of the Manulife Centre for a drink and take in the best view the Toronto skyline has to offer.

Think about it. Because PATH also links to so many underground-parking garages, you could literally get into your car in the comfort of your own driveway or garage and never have to go outside for any number of activities. Forget those winter coats in a January freeze, just a light jacket will do. Now park in a garage linked to PATH and begin walking, shopping, dining and yes, even take in a sporting event or performance.

The Four Seasons Centre for the Performing Arts is linked through PATH as is Roy Thompson Hall; add to that the pre-theatre, fine dining possibilities that range from Jump in Commerce Court East to 360 Restaurant at the top of the CN Tower and

Blowfish in the Bay Adelaide Centre. In the protection and warmth of PATH you’ve got a beautiful evening in the works. And if you want to indulge in a few drinks during dinner, did you know that PATH is also linked to Union Station and the bus terminal (Toronto Coach)? Wow, PATH opens up a whole new world of sunny possibilities in a frigid Canadian winter!

Visitors to Toronto will be excited to know that six major hotels are linked to PATH. They are Hilton Toronto, Sheraton Centre, Fairmont Royal York, One King West, Marriott Downtown and Ritz-Carlton Hotels. You could just leave the comfort of your room and navigate the maze of fun in the worst winter storm, all with no clumsy winter gear.

As I made my way through the maze of pristine tunnels it felt disorienting not being able to anchor myself to the world outside; no sky, no iconic landmarks, no triggers of the direction I’m walking in. “Lots of people feel adrift in the tunnels,” explains another good Samaritan who stopped to help. PATH doesn’t follow the street grid patterns of the city above but it does have a sign system that’s easy enough to figure out.

Just look up at any of the 60 junction points and your guided with colour coded directional information. The P is red and represents south. The orange A directs pedestrians to the west, while the blue T directs them to the north. The H is yellow and points to the east.

There is even a map with directions that correspond to the signage.

If you’ve ever had an ant farm as a child and watched the tiny creatures scurry through their tunnels, PATH is kind of like that. But at the end of every workday, around 6 pm, the shops begin to close, one by one and the mazes and hubs of activity become lonely walkways to nowhere. It is literally a Monday to Friday, 9 to 5 underground city. There is no basement door to lock to close PATH, but it can become very quiet and lonely in non-business hours. Still, it’s a great way to get around.

Some of my favourite places in the PATH include Prairie Girl Cupcakes, Nadege Patisserie for the greatest macaroons this side of Paris, the Soup Nutsy for a bowl of flavourful soup and the Brick Street Market for the best bread in Toronto (call ahead to reserve a chocolate brioche, it would be a crime to not taste this heavenly treat!). There is a Sam James Coffee Bar and Papyrus for the best every-occasion cards you’ll find anywhere!

When I walked down the stairs into PATH from the King Street subway station, I had a list of destinations I wanted to explore along with a little strategic shopping. Every time I stopped to read the map a good Samaritans came to my aid. I think Toronto’s underground city is a much friendlier place than the world above, it certainly is warmer.

PATH is literally a city within a city with a culture of its own that offers great shopping, facilities, entertainment and services. I may never feel the sting of winter on my face again. TM

PATH HOLDS THE WORLDS RECORD FOR THE LARGEST UNDERGROUND SHOPPING COMPLEX IN THE WORLD.

SKYWALK

TODAYMAGAZINE.CA 43

TM

EMBRACE the SEASON WINTER FESTIVALS IN TORONTO

BY: LAUREN CHARLEY

Toronto is a highly popular tourist destination in the warm, summer months, as it is easy to enjoy an infinite amount of festivals, events, and outdoor activities. Its beautiful location situated on Lake Ontario provides gorgeous views to embrace the calming waters and experience Toronto’s natural serenity. The outdoor concerts, festivals, and celebrations attract the attendance of locals, neighbouring cities, and guests from around the world, all seeking the excitement of metropolitan life in the alluring Canadian summer climate.

Although a vast majority of tourists like to visit in the summer, Toronto continues to be a lively tourist spot year round and an exciting place to live, constantly delivering new experiences to the public. Every year, Toronto presents a number of unique festivals and events, both promoting specific industries as well as ones in celebration of the holidays and winter season.

NEW YEAR’S EVE NATHAN PHILLIPS SQUARE WEDNESDAY DECEMBER 31 2014 NATHAN PHILLIPS SQUARE What better way to ring in the New Year like a true Canadian than by celebrating outdoors at the famous Nathan Phillips Square ice skating rink, located in the heart of downtown on the corner of Queen Street West and Bay Street. The annual event takes place beginning at 8pm, where guests can enjoy skating, followed by a spectacular entertainment lineup by local DJs and live performances from the best of Toronto’s acclaimed musical talent. At midnight, guests are treated to a magnificent firework display upon welcoming the brand new year.

WINTERLICIOUS JANUARY 30- FEBRUARY 12, 2015 CITY OF TORONTO Toronto’s premier culinary celebration returns this winter, offering Torontonians and visitors from around the world a chance to experience a vast variety of the city’s finest cuisine. The winter event, anticipated by culinary enthusiasts, chefs, and self-proclaimed foodies, offers a chance for the public to sample creative dishes inspired by international cuisine at an exceptional prix-fixe value. Winterlicious is the perfect time to indulge in a mix of unique and exotic foods, and allows your taste buds to explore the fabulous creations by the talented chefs from more than 200 of Toronto’s top restaurants.

In addition to dining at an array of critically acclaimed establishments, the event series also includes food demonstrations, cooking classes, dinner theatre productions, tastings and pairings, and private dinners with renowned Canadian chefs. Reservations for prix-fixe dining begin on January 16. For a complete listing of participating restaurants, search “Winterlicious” at toronto.ca. >> TODAYMAGAZINE.CA 45

ROUNDHOUSE WINTER CRAFT BEER FESTIVAL JANUARY 30, 2015 11AM-5PM ROUNDHOUSE PARK, 255 BREMNER BLVD Dress up in your warmest layers, wear your hat, scarves and mittens, and prepare for an exciting day outside to embrace the artisan creations of the provinces’ esteemed craft breweries. The Craft Brewers of Ontario present a unique celebration, featuring vendors serving their delicious malts and decadent foods, prepared right at their own micro-brewing facilities. The Winter Craft Beer Festival is set to take place across from Steam Whistle Brewing in Roundhouse Park. Show off your true Canadian spirit by indulging in Canuck comfort foods such as hot, salty pretzels, poutine, and Beavertails pastries, along with locally produced beverages in your personal souvenir sampling mug!

TORONTO SPORTSMEN’S SHOW THURSDAY FEBRUARY 5- SUNDAY FEBRUARY 8 DIRECT ENERGY CENTER, EXHIBITION PLACE The Toronto Sportsmen’s Show is a large convention for those who love to embrace the spirit of the true Canadian great outdoors, and all of the activities the beautiful North has to offer. Showcasing the latest in fishing, hunting, camping, marine sports, outdoor adventure, and travel, the show features over 400 exciting exhibitors.

Vendors set up in decorative booths, introducing the latest discoveries, inventions, and technologies, catering to attendees of all ages.

Guests will enjoy a variety of options to engage in first hand demonstrations, workshops, and seminars to learn about new activities or build their existing knowledge on hobbies and interests of the outdoors sporting industry.

ICE FEST SATURDAY FEBRUARY 21 AND SUNDAY FEBRUARY 22 2015 BLOOR-YORKVILLE NEIGHBOURHOOD This season, Bloor-Yorkville, the neighbourhood with “the ultimate fusion of historic charm and modern seduction”, will present their 10th annual “Ice Fest” to the community, in celebration of the enchanting beauty of the winter months. This festival presents a magnificent showcase of illuminated, themed ice sculptures, carved by the city’s most talented sculptresses, showing live carving demonstrations first hand. In addition to the impressive ice creations, guests are encouraged to shop at the surrounding stores and boutiques, and enjoy live shows such as ice skaters and a DJ. Bloor-Yorkville joins with local sponsors at this event in support of the Heart and Stroke Foundation, as February is Heart Month.

CANADIAN INTERNATIONAL AUTOSHOW FEBRUARY 13-22 2015 METRO TORONTO CONVENTION CENTRE Celebrate the 40th annual Canadian International Autoshow this winter, inside the 600,000 square-foot venue offering attractive displays, interactive exhibits, and of course, the alluring appeal of the most luxurious automobiles on the market. Known as Canada’s most prestigious consumer event, the exhibition features over 1000 vehicles from practical vans and heavy-duty trucks, to elegant classics and exotic sports cars. Each year the show anticipates approximately 300, 000 visitors throughout the duration of the event, as well as the participation of more than 125 exhibitors promoting contests, products, and services, and the newest in industry advancements.

WORLD MASTERCARD FASHION WEEK MARCH 2015 (DATES TO BE ANNOUNCED) WORLDMASTERCARDFASHIONWEEK.COM/ABOUT/ Celebrate the winter class and prestige by attending Canada’s leading style event, which is also the second largest fashion week in North America. “Toronto Fashion Week”, as it is commonly referred to, is an important part of Canadian culture, as it both embraces the nation’s identity and establishes the presence of the country within the international fashion industry. Leading national brands such as Joe Fresh, Rudsak, and Pink Tartan will showcase this year’s fall and winter collections, in addition to the stylistic creations of Toronto’s very own talented up-and-coming designers. World MasterCard Fashion Week offers fashion enthusiast a chance to preview the hottest new trends of clothing and style by attending extravagant runway shows, exclusive parties, and embrace the innovations of the industry’s top designers.

THE GOOD FOOD & DRINK FESTIVAL FRIDAY APRIL 10 – SUNDAY APRIL 12 DIRECT ENERGY CENTRE, EXHIBITION PLACE Voted Toronto’s #1 food and wine event, the Good Food & Drink Festival is an extravaganza for entertainment, shopping, and all things food! Welcome the beginning of springtime by browsing through one of the first farmer’s markets of the season, featuring the best of local food and drink. Plan to participate in a master cooking class, hosted by local and celebrity chefs to learn the secrets of their delicious gourmet recipes. Back by popular demand this year will be the “Food Truck Alley”, with Toronto’s hottest food trucks offering their featured dishes which foodies adore for a quick bite during the busy chaos of city life. New for 2015, the festival provides guests with information inside the Health and Wellness Area, to learn to balance your passion for a healthy lifestyle along with the pleasures of decadent cuisine and treats. Of course, the show wouldn’t be complete without sampling the delicious food and alcoholic beverages available to be tasted by purchasing the “Sampling Tickets” to experience the best of Toronto’s culinary expertise. TM

SUGAR BUSH MAPLE SYRUP FESTIVAL Beyond the fast-paced, extravagant festivities taking place within the central areas of downtown Toronto, there are infinite opportunities to absorb the beauty of the Canadian wilderness in wintertime. A favourite outdoor activity, which families eagerly anticipate during the later winter months, is a day trip out to the “Sugar Bush Maple Syrup Festival”.

Tours of an authentic maple syrup farm are a didactic way to learn about the history and production of Canada’s signature breakfast adornment. Activities include wagon rides,

guided maple syrup walks through the beautiful properties, sap sampling, entertainment, and of course, an array of maple-inspired treats includes hotcakes dripping in the warm fresh goo itself, straight from the “tap”!

The festival is celebrated at two convenient locations in the Greater Toronto Area, Kortright in Woodbridge, or Bruce’s Mill in Whitchruch-Stouffville, both less than an hour from the city center, taking place during the months of March and April each season.

JANUARY JANUARY 19 The Ting Tings at Virgin Mobile Mod Club

JANUARY 20 Sam Smith at Air Canada Centre

JANUARY 24 Bob Seger & The Silver Bullet Band at Air Canada Centre

FEBRUARY FEBRUARY 2 Marilyn Manson at Sound Academy

FEBRUARY 2 Ani DiFranco at the Danforth Music Hall

FEBRUARY 3 Fleetwood Mac at Air Canada Centre

FEBRUARY 4 Billy Idol at Massey Hall

FEBRUARY 5 The New Pornographers at The Danforth Music Hall

FEBRUARY 12-13 Stars at the Danforth Music Hall

FEBRUARY 14 Sam Roberts Band at Massey Hall

FEBRUARY 18 Bush at Sound Academy

FEBRUARY 19 The Tragically Hip at Air Canada Centre

MARCH MARCH 2 Hozier at Massey Hall

MARCH 6 Meghan Trainor at Phoenix Concert Theatre

MARCH 8 Ariana Grande at Air Canada Centre

MARCH 10 Mike and the Mechanics at Queen Elizabeth Theatre

MARCH 11 Colin James at Massey Hall

MARCH 13 Glenn Miller Orchestra at Roy Thomson Hall

MARCH 13 Taking Back Sunday at Danforth Music Hall

MARCH 16 Maroon 5 at Air Canada Centre

MARCH 18 Cold War Kids at Phoenix Concert Theatre CANADAPANDA/SHUTTERSTOCK.COM

t

TORONTO CONCERT LISTINGS

APRIL APRIL 7 Ok Go at The Phoenix Concert Theatre

APRIL 11 Damien Rice at Massey Hall

APRIL 24 One Republic at Air Canada Centre

FEBRUARY 22 Nickelback at Air Canada Centre

FEBRUARY 28 Bryan Adams at Air Canada Centre

For a FULL listing of bands and artists that will be playing in Toronto and to purchase tickets, please visit ticketmaster.ca TODAYMAGAZINE.CA 47

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DIS

CON NEC TED WHAT I LEARNED

BY GIVING UP MY CELL PHONE FOR THREE MONTHS

BY MARIANA BOCKAROVA

I

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

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

I woke up the next morning with thoughts sprinting about my fl atlined connection to the external world: I wondered how many laws of social etiquette I had violated by not having replied to an email or text in an appropriate amount of time. After all, in the context of social game theory, taking too long to respond could constitute a chief offense. Early that morning, then, I found the dissipation of my distressing thoughts to be proper justification to walk a half TODAYMAGAZINE.CA 49

NEXT, I LEARNED THAT PEOPLE ARE, IN FACT,

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

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

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

WONDERFUL, ONLY THEY

AREN’T

GIVEN AMPLE

OPPORTUNITY

TO EXPRESS

THIS QUALITY.

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

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

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

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

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

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Stay in the Heart of Downtown Toronto The Pantages and Cosmopolitan Hotels offer modern, boutique accommodations steps away from the best shopping, dining and entertainment the city has to offer. Whether you’re traveling for business or pleasure, Pantages and Cosmopolitan have everything you need to make your stay in Toronto memorable.

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OUT OF THE

hoW teamBuiLding can change your LiFe Beyond the WorkPLace.

By Laura kennedy

O

ne of the top challenges companies face is fostering – and evolving – a positive spirit of teamwork, creativity, and innovation in the workplace. One of the top challenges employees have is maintaining a healthy balance between the demands of their career and perceived expectations from up the corporate ladder, with a fulfilling personal life.

Can a teambuilding experience help achieve both? Absolutely, according to Mark O’Dell, Developer & Director of Adventures in Excellence for Skyline Hotels & Resorts.

“The biggest thing we’re focused on is getting people to reconnect to their ‘human selves,’ to disconnect from technology, from corporate expectations and from personal limitations. By having fun together as their true self, they understand each other and themselves better, which continues back in the workplace and in personal lives as well. You learn more from having fun with someone in one hour than you do strictly working together for one year. You can’t know someone if you only ever see them wearing their work hat.”

At Deerhurst Resort, where the program began almost 20 years ago, and at Horseshoe Resort, there is an incredible array of outdoor experiential learning elements that lend naturally to teambuilding programs. From low and high ropes courses, adventure parks, trail adventures, and waterfront or ski hill challenges (depending on the location), the sky is virtually the limit when it comes to recreational facilities. But for groups strapped for time or for those meeting at the downtown Toronto Skyline properties – the Pantages and Cosmopolitan Hotels – creative, customizable programs are also available.

Why does the teambuilding experience resonate so much?

Because people learn things about themselves and accomplish feats they never knew they were capable of. After all, the first 20 minutes of the program is devoted to setting a new comfort zone, letting your guard down, and pushing your limits.

Mark calls it ‘challenge by choice’. “Looking at the high ropes course is daunting but we encourage people to challenge themselves with bite-size goals until they feel confident and excited to push themselves further. For example, at the rock climbing wall the first goal could simply be putting on the harness. The second is to approach the wall. Bit by bit, they challenge themselves further and leave with a lasting exhilaration of accomplishment.

Here, we foster that feeling of, Yes, I can do this!”

While adventure and reality TV-themed challenges (like the Amazing Race and Survivor) are extremely popular, motivation can be taken indoors with a similar impact. The most insightful of the classroom-style workshops is Personality Dimensions™, which enables employees to understand themselves and each other that much better, in an engaging and interactive setting.

Delegates leave with a new perspective of themselves and are excited to put their learning to use both in the office and at home.

Ultimately, it’s the ability to customize programs and the coaching that sets Adventures in Excellence apart. According to Mark, HR professionals who have been involved with teambuilding for 30 years have told him they’ve never seen so much impact in such TM a short time. These exceptional results translate into positivity that employees can practice with one another day-to-day, helping companies to build an environment that is innovative and collaborative. One teambuilding experience tailored to your needs could be the first step towards a healthier, livelier work life. TM TODAYMAGAZINE.CA 53

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of musical excellence

By: Andrew Hind and Maria Da Silva

With a sinfully-good dinner behind us, we strolled into the theatre and sat at a table before the stage. Anticipation built as the lights dimmed. Then, the music began and performers burst onto the stage. Within moments we were completely mesmerized by powerful vocals, high energy dancing and witty medley of chart-topping songs representative of the past five decades. These songs, very much a part of our memories, became new memories thanks to the wonderful cast and innovative direction.

This show, Decades, has all the hallmarks of a classic musical stage show and is performed by a versatile all-Canadian cast. When it was over, the room exploded in the applause of a well-deserved standing ovation. Our evening, which began hours earlier with a fine-dining meal, ended on Mariah Carey-like musical high note. >> TODAYMAGAZINE.CA 55

JUST THE FACTS To celebrate the show’s 33rd year, Deerhurst resort is launching the Decades Live! Show package, which includes two show tickets and overnight accommodation starting from $198 per night for two people.

Individual tickets for the show are $37.95 For adults, $19 for guests 17 and under, and free for kids under four.

Decades is the latest incarnation of a proud tradition of live entertainment at Deerhurst. For over 30 years, 6,000 performances and 500,000 spectators, Deerhurst Resort has presented Canada’s longest running musical variety stage production. It’s a Deerhurst signature and a must-see for anyone enjoying a respite at this iconic Muskoka resort. It was, for us, the highlight of our stay.

Decades can trace its roots to the 1980s. For Deerhurst Resort, that decade saw unprecedented expansion and innovation. The resort jumped into the conference business by adding additional accommodations and a state-of-the-art conference centre. At the same time, Deerhurst developed a sophisticated entertainment program, since nightlife was in demand by both corporate guests and couples.

Originally, entertainment was provided by stand-alone musicians and a touring troupe from Toronto’s Second City comedy ensemble. It was a success, but then-resort owner Bill Waterhouse wanted more. He envisioned something bolder. He found it during a trip to Florida when he caught a performance of Hello Vegas. It was flashy, exciting, fastpaced, and colourful—everything he was looking for to help Deerhurst compete with the luxury resorts to the south. In the summer of 1981, Hello Vegas, moved up – cast, props, costumes and all – from Florida to a new stage at Deerhurst.

In 1982, the director of Hello Vegas, Brian Ayres, helped Deerhurst begin producing its own shows in-house. Under Ayres’ direction, glitzy and glamorous entertainment became a hallmark of Deerhurst Resort, which quickly earned the reputation of being “Las Vegas North”.

Waterhouse was proud of the distinction. The Deerhurst stage show was so popular during the 1980s that it performed at a number of high-profi le off-site venues, including Ottawa’s National Arts Centre, the Grey Cup Gala in Montreal and Toronto’s Roy Thompson Hall. It was even featured in its own television special.

It was during this time that a young Eileen Twain—who went on to become Shania—graced the Deerhurst stage. For three years she honed her stage presence and her vocal styles, mesmerizing the audience with her unique voice. It was here that she auditioned for a Nashville talent scout in a moment that launched a legendary career.

WE’RE UNIQUE IN THAT WE ARE PROBABLY THE ONLY RESORT IN CANADA WITH ITS OWN ONSITE ENTERTAINMENT DEPARTMENT. OUR TALENTED CAST IS ALSO AVAILABLE TO PERFORM AS DUOS, A DANCE BAND OR EVEN TRANSPORT THE WHOLE SHOW TO OFFSITE VENUES,” –Laura Kennedy, Marketing Manager for Deerhurst

Even then Bill Waterhouse knew she was special: “Shania was a star even then, there was no doubt it. I knew she would one day be famous,” he recalls. “She just had that presence.”

In 1990, a new direction was charted for the stage show. Gone was all the trappings and style of a Vegas-style show, and in came a performance with strong musical theatre roots. The new direction endures to today, even as the specific make-up of the show has regularly changed from the “Sing” shows in the ‘90s to singularly named productions including Vibe, Impact, Canada Rocks and Live After Hours.

Then, in 2009, the Deerhurst cast unveiled Decades, a time machine of hit musical medleys that over the course of ninety foot-stomping, hand-clapping minutes transports audiences from the 1950s to today. Th anks to a stunning combination of familiar tunes, exciting dance and vocal talent, Decades is one of the most memorable musical journeys you’ll ever take. It’s a worthy addition to Canada’s longest running musical variety show history.

Every year, the show reinvents with a new compilation of songs, fresh choreography, and often-times new cast members. As a result, the show remains fresh and new year after year. The 2014/15 musical line-up has been revamped with more new content and current hits than ever, something for every musical taste. Among the newest songs are current chart-topping hits by Pharrell Williams, Mumford & Sons, Lorde, Katy Perry and Robin Th icke to name a few.

In addition to exciting new content, 2014 has seen Decades moved to a new venue. Previously located in the old lakefront lodge, home of the original 19th century Deerhurst, since May the show now performs in the elegant 350-seat Waterhouse Theatre Room located inside Deerhurst’s main Pavilion.

“The new show venue is a big part of the entertainment story this year, with new state-of-the-art sound, light and larger stage now conveniently located under the same roof as restaurants, the lobby lounge, conference rooms and accommodation.” explains Laura Kennedy, Marketing Manager for Deerhurst. “The new location and updated song list has turned this Decades show into a completely

new experience. It’s an exciting experience.”

Moving to a new home has also energized the show’s cast, though each member would admit that merely performing on the Deerhurst stage is a thrill in itself. Serge Charlebois is one of the longest serving cast members (returning for his eighth season in 2014) but still feels the excitement every time the lights dim and the music starts.

“We feed off the energy of the crowd and since the new room is much larger it can be pretty exciting for us,” the veteran of musical theatre and former competitive ballroom dancer explains. “It also feels special performing in the same place as Shania Twain. She actually came in one day this summer and spent some time with us after the show. There’s a real connection there that’s pretty neat.”

The cast has to be energetic. Over the course of the 90 minute show, they perform over 65 songs and squeeze in 300 costume changes. The performers don’t have time to relax, and neither does the audience. For the duration of the show, feet are stomping, hands clapping, and people bounce in their chairs. Unlike in most stage shows, audience members are encouraged to get up from their seats and dance. It’s an immersive evening.

There’s even a special holiday-themed show, Rockin’ in a Winter Wonderland, wherein the Decades gets musically merry by celebrating the holidays with such classic tunes as “White Christmas” and “Silverbells”, interspersed with new holiday hits from the likes of Michael Buble and Celine Dion.

“We’re unique in that we are probably the only resort in Canada with its own onsite entertainment department. Our talented cast is also available to perform as duos, a dance band or even transport the whole show to off site venues,” explains Kennedy.

Whether off site or within the elegant confi nes of the Waterhouse Theatre Room, Decades is a central aspect of the Deerhurst experience and one of many features that make the resort unique. Grab a seat and get ready to be entertained as the Decades cast performs some of the greatest tunes of all time. Experience the last fi ve decades of musical history and the songs that have shaped our culture, all in less than two hours. TM TODAYMAGAZINE.CA 57

BY: K AT MAGUIRE

A ONE ON ONE WITH NIGEL COOPER, DIRECTOR OF ALPINE SPORTS AT HORSESHOE RESORT After his start as an athlete, coach, and sport manager at Horseshoe Resort, Nigel Cooper spent 25 years coaching around the world, including stops in Whistler and in Vail, Colorado. Nigel has now returned to his roots at Horseshoe Valley and explains that “After being in the Valley for over 40 years, despite the fact that it doesn’t have the vertical drop of Whistler or Vail, Horseshoe still has the same mystique and quaintness as the larger winter destinations, from the valley and chalets to the hill and people.”

FOR BEGINNERS Dress warm, eat well before you hit the slopes, get the best equipment you can, and hire a pro to teach you the ropes and to get you started with good habits and technique. If you don’t own your own equipment, Horseshoe has a new Salomon rental fleet for this year’s season. We offer great private and group lessons for kids and adults – it’s never too late to start learning!

PREPPING I always recommend putting your gear on and getting your heart moving. Skate ski drills and moving around will help you start-up your engine early. Then you can move to leg and arm swings to get heated up. Finish with a short stretch and immediately select an easy piece of terrain to start on – take your time on your first couple of runs to get in the groove.

GEAR YOU’LL NEED Mittens are warmer than gloves. Layers are always great in case the weather changes. Your ski boots are probably your most important piece of equipment – they should be dry, warm, and as comfortable as a running shoe (snug fitting).

APRES SKI There are a lot of ways skiers choose to unwind. I personally like to go to Crazy Horse at the bottom of the ski hill for one of their noodle bowls and to watch ski-racing events on the big screen.

WHY HORSESHOE? Horseshoe has great uphill capacity because of the lift, so you’re never standing in line. There’s a wide variety of slopes too: mobile slopes, ski cross, steeps, and winding terrain. Plus we have some of the best grooming in the country. We may not be the highest in the world, but we’ve got broad appeal with a great selection of terrain on the 29 slopes. There’s a different pocket of the resort for each type of skier and level ability. TM

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GREAT WINTER GETAWAYS MUSKOKA BED & BREAKFAST

Wrap up all your getaway essentials with cozy accommodation and a lavish breakfast, the ideal way to start an exhilarating day in cottage country. Relax at Shizen Spa, explore nearby historic Huntsville, try a new wine or Savour Muskoka dish. And when the snow flies, access to cross-country skis, skates and snowshoes is even included for everyone in your room with your nightly resort fee. And enjoy one free ticket per reservation to the Decades stage show (when performing). Everything you love about Muskoka is right here, all in one place.

To book your next getaway call 1-866-375-2470

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WINTER WELLNESS TIME TO RELAX AND REJUVENATE BY: JENNIFER FINDLAY

www.shizenspa.com Jennifer Findlay is the Director of Spa at the Cosmopolitan & Pantages Hotels. She studied Health Sciences at the University of Western Ontario and the University of Toronto, graduating with an Honors Degree in Kinesiology and Health Psychology.

She is also a Certified Personal Trainer, Yoga Instructor, and former Competitive Figure Skater. Jennifer has curated and hosted Weekend Getaways and Wellness Destination Retreats around the globe. TM

TODAYMAGAZINE.CA 61

HEALTH & BEAUTY

A

s we transition through the Fall and Winter months, it’s important to be mindful of the changes in the climate and the effects this has on your body and mind.

With greater awareness, you’ll observe a number of shifts occurring in your daily rhythms. Most notably, perhaps, is that which occurs in response to the sun rising later and setting earlier. Traditionally, sunrise and sunset were the markers of our sleep and waking hours, with some suggesting that we’re in our most natural and harmonious state when our sleep cycles are in alignment with the rising and setting of the sun. In our modern world, we don’t usually have the luxury of planning our day around such natural rhythms. Yet despite our schedules and responsibilities, we can still enjoy new rituals that will allow us to be more in tune with the changes of the season, which will positively impact our health and well-being.

As you listen to your body in the colder, darker months, notice your energy levels and the tendency towards craving more rest. Notice that you may seek a slower pace of movement in order to conserve energy and you may gravitate towards activities enjoyed in solitude or that allow for introspection. There are many opportunities that support this change during the colder seasons.

You may find that a long walk outdoors in the fresh air is more therapeutic than jogging or running. Or try restorative yin yoga or meditation practice, which could feel more supportive than a powerful style such as ashtanga.

Even reading a book with a warm cup of tea may leave you feeling more replenished and renewed than a dinner out with friends.

In addition to our sleep and activity patterns, we can make the conscious commitment to nourish our bodies on a deeper level. Mindful selection of the foods we choose to eat can have a powerful impact on the strength of our immune system and the optimization of our digestive and circulatory systems. Introducing more root vegetables into our diets (foods such as beets, squash, and potatoes) as well as ayurvedic oils and butters (such as ghee and sesame oil) will help nourish and soothe the body from the inside out.

The Fall and Winter months are an ideal time to receive healing treatments such as a therapeutic massage or a moisturizing body wrap. The soothing and nourishing effects support not only the hydration of the skin, but also penetrate beneath the surface to support the mobility and fluidity of the muscles and joints.

Shizen, inspired by the Japanese word for ‘nature’, brings to you rich, indoor havens that offer a blend of ancient traditions and modern healing rituals. Within both the Cosmopolitan and Pantages Hotels, experience our signature seasonal services, massages, facials, body, nail, and aesthetic treatments that support your ultimate health and well-being. Hidden away from the urban bustle of downtown Toronto, you will finally discover a quiet moment of solitude and complete relaxation. We call this a Shizen Moment.

TODAYMAGAZINE.CA 63

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PANTAGES

SLOPESIDE

SKYLINE CORNER

by: Croydon Richmond

Make your hotel a beautiful part of your vacation experience

P

icture it: you spend your fi rst vacation day lounging on the beach, watching windsurfers paint a carefree picture on the watery horizon. Later, you walk into your hotel room and immediately feel cradled by nature with the sand-coloured walls and brightly hued accessories framing casual rattan furniture. Or perhaps your holiday involves schussing down ski runs, braced by winter’s crisp, cold air. You top off the day by sipping a glass of wine while sinking into a cushy sofa in front of the fi replace, gazing out over a backdrop of snow-covered hills in your rustic chalet.

When you get away from it all, your accommodations can be an intriguing part of your vacation experience – if you select a hotel that surrounds you with inspired design.

One way to guarantee staying in this level of stylized hotel room is to become a member of Skyline Vacation Club. Th rough this points-based membership, you will enjoy premier access to Skyline’s revamped Pantages and Cosmopolitan Hotels in downtown Toronto, plus Deerhurst and Horseshoe Resorts in Ontario’s cottage and ski country.

Skyline’s Director of Design, Michael Kaye, is the genius behind the creative and thoughtful refurbishing that make guests feel “at home.”

Walk into Toronto’s Pantages Hotel and you will be struck by the lobby’s upscale, New York boutique vibe. Sparkling crystal pendants suspended in golden shades add a touch of glamour and evoke the feeling of an intimate, yet grand space. The library invites small gatherings while remaining open to activity in the lounge.

The hotel rooms are equally inviting with stylish new floors, window coverings, and lighting. Solid-core doors keep spaces quiet, and the smoothfinished ceilings elevate the luxury below. Plush upholstery suggests the warmth of a home, and renovated kitchens gleam with upgraded stainless steel appliances. For privacy, the bedroom space is closed off from the main living area, and a soaker tub and special lighting and mirrors transform the en-suite bath into a restful haven.

Those who prefer to unwind in a complete cottage country retreat will find the perfect destination in Barrie, where Horseshoe Resort marries rustic and contemporary elements. The lodge’s slope-side condos, which can sleep six, have been rejuvenated with new appliances, elevated ceilings, and quartz countertops in the kitchens. Kaye sourced furnishings and upholstery from Restoration Hardware and Superior Seating, and the en-suite features gleaming Kohler fi xtures – points of interest for guests who appreciate trends. A wood-burning fireplace invites an authentic lodge experience, along with an enclosed balcony for year-round use.

There’s nothing like feeling at home when you’re away. Whether your idea of a holiday involves communing with the outdoors in a resort setting, or enjoying shows, shopping, and fi ne dining in a cosmopolitan city, your hotel can enhance your getaway. Skyline Vacation Club offers varied and exciting possibilities, with membership making it easy to indulge in luxury and gain inspired decorating ideas. To fi nd out more, visit SkylineVacationClub.com. TM TODAYMAGAZINE.CA 71

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DEERHURST MASTER PLAN MAKES MAGIC IN MUSKOKA Over a century ago, Charles Waterhouse envisioned the Peninsula Lake area in Muskoka as a breathtaking setting for family vacations and opened Deerhurst Resort, a modest, four-acre summer resort. Since Skyline International Development purchased Ontario’s beloved resort in 2011, the 800+ acre property has been morphing into a rejuvenated version of its former self as part of a spectacular $500 million Master Plan.

Skyline Chairman and President, Gil Blutrich, refers to the breathtaking sights, sounds of nature, and fresh air of the Muskoka area as the perfect “anti-aging method.” With health and wellness in mind, the company is transforming Deerhurst to provide relaxation and outdoor adventures to families who want to experience and own the resort lifestyle year-round.

Blutrich considers this transformation an invitation for visitors and owners to “make Southern Ontario [their] playground.” Rather than re-inventing the wheel, Skyline is enhancing the resort experience in an already renowned destination, which was revamped for the G8 Summit in 2010. >> TODAYMAGAZINE.CA 73

Since 2011, Skyline has spent nearly $15million on improvements and new construction. Among these is the refurbishing of 120 guest suites, which have been sold as condos to active owners who now have a permanent “home base” while they enjoy everything Deerhurst has to offer. Hotel guests appreciate the upgrades Skyline has done to make their stays even more comfortable and luxurious in what was named one of Canada’s Top 10 Waterfront Hotels by WorldWeb. com. Owners and visitors are reaping all the enhancements the resort has to offer, such as the expansion of the convention centre and the renovations to the indoor swimming pool.

Skyline has also added phenomenal amenities and attractions for the kids. When they’re not testing their mettle in the new arcade, you might fi nd them at the children’s adventure centre having fun on the rock-climbing wall or petting zoo. Adding to Deerhurst’s youth appeal, kids can take part in water sports camps, junior tennis and golf clinics, and carnival-style games. Considering the fact that the resort already has a spa, restaurants, live shows, horseback riding, dog sledding, and an abundance of other sports, the permutations of activities are endless.

Blutrich’s vision for Deerhurst includes a new Village Centre with a main street that slopes downward toward Sunset Bay. You will be able to see the resort’s new kayak and canoe dock, and its two kilometres of shoreline – unique to cottage country, where publicly accessible waterfront views are a rarity. Designed as an inviting gathering place, the Village Centre’s cobblestone boulevard will be lined with locally owned and operated businesses that create a dynamic atmosphere.

Think people bustling in and out of coffee shops, restaurants with patios, and bars with live music and dancing. Imagine shoppers wandering through the Farmers’ Market for seasonal produce. Envision strolling minstrels and acrobats performing around a central fountain. Talk about photo ops! The village will even feature a Grand Hotel with an anti-aging spa and a skating rink with views of the

golf course next door, lakes, granite outcroppings, and majestic pines.

It’s all part of Skyline’s overall vision to pay tribute to the past while creating an exciting future through the rejuvenation of historic properties. Blutrich refers to it as “polishing Ontario’s diamonds”. For those who want to own a piece of this well-loved resort, Skyline offers three residential neighbourhoods, all within easy reach of Deerhurst’s amenities.

Lakeside Lodge is Skyline’s most recently introduced residence; the fi rst whole-ownership condominiums at Deerhurst since the late 1980s. From studios to three-bedroom designs, suite prices range from $169,900 to just over $500,000. Unlike other municipalities in Muskoka, the zoning at Deerhurst allows owners to place their suites into the resort-managed rental program. A two-bedroom model decorated and furnished by DesignAgency is available for touring.

Nature-lovers, Deerhurst Sanctuary offers 32 forested, naturally landscaped Estate Lots just steps from Deerhurst’s 133-acre Private Nature Sanctuary. Owners will enjoy the use of three trails through a hardwood forest. Estate Lots range from 1.5 to 6 acres, starting at $149,900. Inquire about building your Muskoka-inspired dream home on one of these well-priced lots.

For golf-lovers, Skyline’s Golf Cottages maximize Deerhurst’s reputation as a fabulous place to play, with two courses on the property. Deerhurst Highlands is ranked one of Canada’s top courses and sets the benchmark for golf in Muskoka. Only a few of these serviced lots remain, starting at $189,900. Selected Skyline properties also include special, limited-time incentives.

Charles Waterhouse’s century-old vision for Deerhurst has been realized beyond any expectation he could have had. The result is a magnificent vacation spot amid Muskoka’s natural splendour with endless possibilities for making the most of your leisure time. Anyone interested can drop by 25 Pen Lake Point Road in Huntsville (855915-2582) or visit www.OwnDeerhurst.com. TM

A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY

Where can we take you?

it comeS With the giFt oF Fun timeS With our Loved oneS in FamiLy-oriented SurroundingS, and the oPPortunity to connect With nature in exciting WayS. - JenniFer and StePhen cooPer

HORSESHOE RESORT COPELAND HOUSE: PERFECT CHOICE FOR RESIDENTS & VISITORS BY: CROYDON RICH MOND

M

ore than 52 spectacular, all-season activities and amenities await at Horseshoe Resort in Barrie, where families revel in opportunities to relax, recreate, and rejuvenate.

Whether it’s schussing down the 29 alpine and snowboard runs, playing a round of golf on one of the two championship courses, or strolling along the 67 kilometres of Nordic trails on the property, the air is fresh and the scenery breathtaking. Golfers can brush up at the practice green and 10-acre driving range, and kids of all ages have a blast with the terrain park, TreeTop Trekking, Segway tours, ATVing, skateboarding, and playing in the Kids’ Korral. Hot tubs and a Shizen Spa and Salon beckon with glorious chances to unwind and satiate the senses. And when it’s time to satisfy your appetite, Horseshoe is home to five restaurants!

Since Skyline purchased the property, the company has added $4 million in improvements, including an exciting Adventure Park with Canada’s only Zip-Flyer, plus a giant OGO ball, 32’ climbing wall, mini-golf course, Red Horse Maze, and Euro-bungy. The guest rooms at the Inn and the guest services area at the ski hill are fully refurbished as well. Skyline has also made several on-hill ski enhancements, including the Kimble Beginners Carpet. It’s an active family’s dream come true.

For those who want a permanent home base while enjoying these invigorating surroundings, Horseshoe now includes whole-ownership residences. The Copeland House condominium neighbourhood is within strolling distance of the fabulous on-site amenities. The first new

real estate offering at Horseshoe in a quarter century, this condominium is well under construction, with first occupancies slated for Summer 2015.

Jennifer and Stephen Cooper are glad they jumped at the chance to purchase a Copeland House suite. “We bought a condo for much more than the suite itself,” Jennifer says, proud owner of a two-bedroom residence that can sleep six. “It comes with the gift of fun times with our loved ones in family-oriented surroundings, and the opportunity to connect with nature in exciting ways. We will often have three generations staying in our suite and enjoying all that Horseshoe has to offer.”

Just an hour’s drive from Toronto, the resort is convenient for families living in the Greater Toronto Area. Jennifer says, “It’s a lot closer than Collingwood, so it’s an easier drive from where we live in Aurora.

We intend to spend every weekend at Copeland House and drive the kids to school on Monday mornings on our way home.”

DesignAgency collaborated with Skyline’s Director of Design, Michael Kaye, to adorn the Copeland House interiors with luxurious features and finishes.

Copeland House owners have the option of placing their suites into a rental program to generate income when not in use. Purchasers also receive special consideration for SkyLife Club, which entitles them to unprecedented, members-only access at Skyline Hotels & Resorts properties.

Slope-side properties are available from $249,900. To find out more, call 1-855-563-4374, visit the Sales Centre at 1101 Horseshoe Valley Road in Barrie, or register online at OwnHorseshoe.com TM

TODAYMAGAZINE.CA 77

Re-Discover Horseshoe Ski Resort & Adventure Park

20

NEW FEATURES MAKE US 20X BETTER TERRAIN PARK DESIGN Check out the Terrain Park’s brand new designs and features! Created by renowned park designers, Bosse Snow Parks, this year’s Park features a border cross and Slopestyle Course.

SLOPESTYLE COURSE (TERRAIN PARK) A popular event at the Winter X Games, slopestyle trails are filled with a wide variety of exciting jumps and obstacles.

URBAN RAIL PLAZA (TERRAIN PARK) A collection of urban plaza-like features that will put your skills to the test.

PROGRESSION RAIL LINE (TERRAIN PARK) Test your skill on the new Rail Line that progresses from beginner-level to advanced.

TERRAIN PARK SOUND SYSTEM Dedicated to the Terrain Park, the all-new sound system will keep you energized while you’re on the slopes.

EASY PASS Load your Horseshoe Season Pass with cash for easy access to food and beverage, retail and much more. Flash your pass to take advantage of savings only available to Season Pass holders!

PERMANENT SKI/SNOWBOARD CROSS COURSE Experience rollers, tabletops and berms as you descend down our Rodeo trail.

FAMILY FUN SLOPE Try out a series of beginner to intermediate level obstacles that are perfect for improving on fundamentals.

RENOVATED GUEST SERVICES Get your lift tickets, rentals, and Season Passes with ease with our completely renovated guest services area.

LOCKER FACILITIES While you hit the hill, store your belongings in brand new lockers in our renovated locker room.

SKI SHOP Explore the latest trends in ski-wear and equipment by visiting our newly renovated ski shop.

2015 SALOMON RENTAL FLEET Out with the old and in with the new. Come take a ride on our 2015 Salomon rental fleet.

No matter your ski or board size, we’ve got you covered!

2016 SALOMON DEMO CENTRE Test out the latest and greatest Salomon equipment available out of our rental shop.

ADDITIONAL NIGHT LIGHTING Our night skiing is better than ever with improved lighting on the hills. Plus we’re open until 10 P.M so you can ski later!

TODD SHAPIRO APRES SKI PARTIES Top off your day on the slopes with a party with Todd Shapiro at the Crazy Horse.

BEGINNER CARPET LIFT First time on the slopes? Not a problem!

Our brand new carpet lift is easy to load and unload, and will zoom you to the top of our beginner hill.

PISTENBULLY 100 NORDIC GROOMER Our cross country trails are better than ever this year with a brand new PistenBully 100 Nordic Groomer!

REVAMPED KIDS KORRAL New and improved programming awaits your kids, plus we have a renovated space and new rental equipment!

RENOVATED HOTEL After a day on the hill, kick off your boots and relax by the fire in one of our newly renovated hotel rooms.

EXTRA PERKS WITH YOUR SEASON PASS As an added benefit, our Season Pass holders are entitled to some pretty sweet member-only deals. It’s our way of saying “thanks”.

TODAYMAGAZINE.CA 79

‘

SO NEXT TIME yOU’RE lOOkING FOR aN ESCaPE, CONSIDER a SkI GETaway IN a PlaCE yOU May HaVE NEVER CONSIDERED BEFORE

’

THERE’S MORE TO CALIFORNIA THAN JUST YOUR DAILY DOSE OF VITAMIN C. BY: ADAM GARNCARZ

IF YOU’RE LIKE MOST CANADIANS, when you think undisturbed. The accommodations are quaint, rustic, and full of charof ski resort destinations, your mind may be drawn to well-known locations like Whistler in British Columbia, Tremblant in Quebec, and Vermont in the US. But would you ever consider California as one of these destinations? It may seem strange to those of us living in the Great White North, but California boasts some of the greatest skiing in North America.

Thoughts of California tend to bring up images of warm, sunny Hollywood, home to the rich and famous. But that’s southern California. A few hours’ drive north and you hit the Sierra Nevada, a mountain range running 640 kilometres to the north and south, with an elevation of 4,421 metres. The Sierra Nevada features terrain more diverse than most locations in North America and the mountains provide a stunning backdrop for a truly memorable ski trip. It is for this very reason that Skyline recently acquired the California-based ski resort Bear Valley Mountain.

The journey to Bear Valley is nothing if not interesting. Driving along Highway 4, you’ll enter the Sierra Nevada mountain range, passing numerous orchards and fields along the way. The road winds and twists as you follow the land’s topography. As you climb further, you will pass through the charming towns of Murphys and Arnold; both of which feel like taking a step into the past. At Murphys, you can even find one of California’s oldest saloons! Continuing along, you will come across some of the largest trees you have ever seen. At Calaveras Big Trees State Park, the largest tree, known as the Louis Agassiz tree, is ‘only’ 250 feet tall (short for sierra redwoods, which average a height between 250 and 300 feet), but it’s over 25 feet in diameter at its base!

It’s only a short drive from here before the highway comes to an end and you find yourself at Bear Valley.

Located in the beautiful Central Sierra Mountains, Bear Valley is the ultimate winter destination for ski enthusiasts looking to escape the hustle and bustle of Tahoe and it’s a favourite getaway for professionals in nearby Silicon Valley who want to get back in touch with nature. One look at Bear Valley and you will understand why. With lower traffic into the area, snow conditions remain pristine and the natural environment

acter. The natural beauty of Bear Valley really takes your breath away, especially from the top of the mountain.

While the gentler slopes provide an excellent opportunity for beginners to improve on their fundamentals, Bear Valley is known for having some of the best backcountry slopes in the state. With its superb terrain and commitment to providing a pure skiing experience, Bear Valley is a must-visit destination for both families and extreme skiers, and is a welcome addition to the Skyline collection. “We are delighted to add Bear Valley to our growing portfolio of iconic hotels and resorts,” says Skyline CEO Michael Sneyd. “Given Bear Valley’s spectacular beauty, excellent terrain, and potential for improvement, we believe it is a great fit.” So next time you’re looking for an escape, consider a ski getaway in a place you may have never considered before: Bear Valley, California. TM

TODAYMAGAZINE.CA 81

DEERHURST RESORT DECEMBER 24 & 25 Christmas Dinner and Brunch

DECEMBER 31 New Years Eve Parties

JANUARY 23- 25 & 30 -FEB 1 National Pond Hockey Championship

JANUARY 30 – FEB 1 Winter Comedy Fest

HORSESHOE RESORT DECEMBER 20 Rodeo Rail Jam

DECEMBER 31 Torch Light Parade & Fireworks

JANUARY 17 Snowboard ON Dual GS:

JANUARY 17,21,31 FEBRUARY 7,21,28 Todd Shapiro Après Party Series

FEBRUARY 1 Snowboard Ontario AM Tour Slopestyle

FEBRUARY 5,12,19,26 Thursday Night Mountain Dew Terrain Park Series

FEBRUARY 6-8

ONTARIO RESORT GETAWAY Winter Event Calendar

Snowboard ON BoarderCross

FEBRUARY 16 – 20 Molson’s College and University Weeks

MARCH 14-22 March Break Meltdown

MARCH 14-15 Mountain Dew Presents The Horseshoe Open Ski & Snowboard Festival

Learn more about these exciting Ontario getaways by visiting the full events calendar on each property’s website: Deerhurst Resort www.deerhurstresort.com Horseshoe Resort www.horseshoeresort.com

I NT E R N AT I O N A L

Give the Gift of Joy Donate at makeawish.ca

Maya, 5, Leukemia “I wish to be a ballerina”

Skyline Hotels & Resorts is a proud supporter of Make-A-Wish® Canada.

TODAYMAGAZINE.CA 83

Now at the

OUTLET COLLECTION at Niagara

300 TAYLOR ROAD, NIAGARA-ON-THE-LAKE