Niagara Falls, Canada
Greg Frewin
The Man Behind the Magic
Massimo Capra
Living the Canadian Dream
Anna Olson’s
Lemon Meringue Pie
TOP SPAS in ONTARIO
IN ROOM COPY VOL 1 | ISSUE 3
2012 SPRING 2014
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Niagara Falls, Canada
Volume 6 Issue 1 | Spring 2014
COVER STORY EXPERIENCE THE PLEASURE OF PAMPERING l 53 A list of Ontario’s top 12 spas.
48
FOOD & DRINK THE HEAT IS ON l 7 The pepper palace.
EXPERIENCE WINE COUNTRY l 11
The growth and development of Ravine Vineyard Estate Winery.
GET YOUR GRILL ON l 15
Niagara-on-the-Lake’s newest tour event.
53
BEING PART OF THE COOL CROWD l 18 Cool climate wines.
BUILDING A BETTER BURGER l 22 Beef lovers – this is how you do it.
TWISTY BUTTERY PRETZELS l 24 German beer pretzels – old school.
RECIPES
LEMON MERINGUE PIE l 26 Recipe by Anna Olson.
WILD MUSHROOM SOUP l 29
Recipe courtesy of Ravine Vineyards.
PROFILES
11
RON KNEABONE l 31
Executive Chef at Terrapin Grill.
MASSIMO CAPRA l 34
Living the Canadian dream.
ENTERTAINMENT BURTON CUMMINGS l 44
The Canadian music legend is coming to Fallsview Casino.
PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Dan Pasco VP OF SALES & MARKETING Nicole Guerin SALES REPRESENTATIVES David Mace Alex Mills Michael Risi Jill Tkachuk Karen Williams EDITOR Megan Pasche CREATIVE DIRECTOR Ashley Calla SENIOR GRAPHIC DESIGNER Tina Lanzillotta GRAPHIC DESIGNER Tabitha MacDonald IT/WEB DEVELOPER Justin Soungie CONTRIBUTING WRITERS Lauren Charley Andrea Kaiser Lynn Ogryzlo Sandra Ozkur TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
facebook.com/RevPublishingInc @revpublishing www.revpublishing.com
THE MAN BEHIND THE MAGIC l 48 Up close with Greg Frewin.
34
LIFESTYLE & CULTURE DEBI PRATT l 57
Marketing Niagara’s wineries.
NIAGARA FALLS ESSENTIALS l 59 Facts about the majestic Niagara Falls.
ABOUT TOWN CREATING PERFECT PAIRINGS l 61 Ice Wine Makers Dinner.
57
EVENT CALENDAR l 62
Information on what to do in Niagara.
WHERE’S WENDY? l 64
Rediscovering hometown Niagara.
todaymagazine.ca Marriott Fallsview Gateway is published by Rev Publishing Inc. All opinions expressed in Marriott Fallsview Gateway are those of the authors and do not necessarily reflect the views of Marriott Fallsview Gateway, its employees or owners. 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 Marriott Fallsview Gateway are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Marriott Fallsview Gateway does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
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FOOD & DRINK FOOD
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BEVERAGES
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RECIPES
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CULINARY CULTURE
PEPPERPALACE: the heat is on By Megan Pasche
I can honestly say that the hottest thing I have ever tasted is Death by Salsa available at Niagara’s Pepper Palace, and it’s not even the hottest thing they have there. It burned, it made me cough, it made my eyes water, and maybe most importantly, it earned me a spot on the Pepper Palace Wall of Flame, an elite group of people who braved some of the hottest of the hot, and whose burnt mouths survived to tell the tale. >> todaymagazine.ca 7
Pepper Palace, located in the Fallsview Casino Resort, is sui generis in the Niagara area. Though there are other Pepper Palaces around North America, the Niagara store is the only one in all of Canada, with the next closest being in Chicago. Though they are most famous for their selection of hot items, they also sell tons of other things. Pierre Lemieux, Marketing Manager for Pepper Palace Canada notes, “We have Canada’s largest selection of hot sauce, then we also have marinades salsas, BBQ sauces, butter, jams and jellies, and pretty soon, we are going to have over 140
different kinds of spices.” When you walk into Pepper Palace for the first time, you’ll immediately notice the huge selection of sauces; it’s hard not to, there is after all close to 700 of them lining the walls. Each label is different and uniquely designed, some with names like Colon Cleaner or Pain is Good. They even have a horseradish called Nasal Napalm; one good sniff, and your senses will be snapped awake. The sauces and other items are rated on a scale of 1 to 10, 10 being the hottest. That salsa that I tried earlier? It’s a 10+. There is a large tasting bar featuring over
100 different items, giving people a chance to find their tolerance level for spice. And Pierre shares that the tasting bar is one of the things that makes the Pepper Palace such a fun place to be. Remembering back to when they first opened in May of 2013, Pierre says, “it was busy right from the time we opened up the doors. It took maybe ten minutes for somebody to try the hottest sauce.” And that’s all part of the fun right? Seeing just how much hotness you can tolerate? The first Pepper Palace was opened in 1989 in a kiosk at a mall in Wisconsin. It grew
DID YOU KNOW? The heat in peppers comes from capsaicin, which is a colourless, odourless compound. The heat is measured on the Scoville Scale, and the heat is reported in Scoville Heat Units. The Scoville Scale goes up to 16 million units, which would be pure, crystallized capsaicin.
Ghost Peppers
rates 1 million units on the Scoville Scale
The hottest pepper in the world is the Carolina Reaper, which rates from 1.5 million to 2 million on the Scoville Scale. The hottest product available at Pepper Palace rates 9 million units on the Scoville Scale (this product is called Mad Dog Plutonium). Pepper Palace’s Hottest Sauce in
the Universe-2nd Dimension, rates 3.5 million units on the Scoville Scale, and is currently the hottest sauce you are able to purchase. Things like milk, sugar and bread can be soothing to a burning mouth, but drinking water won’t help, as capsaicin is not water-soluble.
Jalapeno Peppers rates 1 million units on the Scoville Scale
rapidly in popularity, spreading across the continent. The Pepper Palace headquarters is located in Tennessee and this is where all the Pepper Palace brand products get made (the store sells the Pepper Palace brand, as well as several others). Pierre relates that at the Pepper Palace Niagara Falls store, “the selection is huge. It is kind of a one stop shop for anything from grilling to gift items.” Owner Chris Horton also notes that the things that set Pepper Palace apart from other stores are “the sample bar, the overwhelming selection and the exemplary customer service.” Pepper Palace will be one of the main sponsors for the Big Brothers Big Sisters WingFest that is taking place in Niagara Falls on Canada Day. Not only is it a great fundraising event for a wonderful cause,
Habanero Peppers rates 1 million units on the Scoville Scale
but the folks at Pepper Palace will also be creating the hottest wing ever, and challenging people to try even just a bite. Pepper Palace is a great place to stop by if you are looking for something a little different to try. While their best selling products are the spiciest items, those with a more sensitive palate need not worry; there are sauces, salsas and other products to cater to those taste buds that prefer a milder flavour. And hey, if you are brave enough, you will be able to join me (and about 350 others) on the famous Pepper Palace Wall of Flame!
Pepper Palace is located in the Fallsview Casino Resort. You can visit their website at pepperpalace.ca or visit there Facebook page at facebook.com/PepperPalaceNiagaraFalls.com.
Tabasco Sauce
rates 1 million units on the Scoville Scale
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Experience Wine Country The Growth and Development of Ravine Vineyard Estate Winery By: Lauren Charley Photos: AJ Harlond
todaymagazine.ca 11
Driving down the long driveway off Four Mile Creek Road, hearing the snow crunch between the tires of the SUV, the view as I approach the Ravine Vineyard Estate Winery is breathtaking. The buildings appear historic, yet kept in beautiful condition, and the view of the rows of vines from a descending hillside transforms the lifeless, bitter cold surroundings into a winter wonderland. Inside the Woodruff House I am greeted by Paul Harber, the Chef Proprietor and Brand Manager, who guides me through a tour of the recently renovated, and work-in progress facilities of the winery. Ravine Vineyard Estate Winery, also known as The Upper Lowrey Farm, was first purchased by David Jackson Lowrey in 1867 when the family moved from Vanessa, Ontario to the property in St. David’s. The first grapes were planted on the farm in 1869, reported to have 500 vines, possibly making it the first commercial vineyard in the area. The modern winery we see today opened in 2004 when the 34-acre property was purchased by Blair and Norma Jane (Lowery) Harber. In 2008 it was opened to the public with its first restaurant and temporary tasting room, which is now permanently located inside the Woodruff House. The Woodruff House, a beautiful, white, Georgian-style home is filled with a rich history of its own; from suffering destruction by the American troops during the War of 1812, to being moved to, and rebuilt in pieces in locations across Southern Ontario. It now forms a historic and integral part of the Ravine Vineyard Estate, as it returned to St. David’s to be rebuilt and restored in 2003. According to Georgian Architecture, “this house is considered to be one of the top 50 most significant houses in all of Canada because it represents such an excellent example of ‘Loyalist’ or ‘Wilderness’.”
Over the next several years, the Lowery family’s present generation, in the guise of the Harbers, plan to continue expanding Ravine to include many more business ventures and attractions on the property. The Harbers have made remarkable additions to the winery’s facilities and production. Two years ago the farm became the production site for wine making. The barrel cellar where the wines are stored also functions as a venue for private events. This cellar is decorated in a “Gothic style” and even has a space where DJs can set up and spin vinyl records to play music for a party! Paul explained that the current wine production facility will be undergoing major renovations which he hopes will be completed by spring 2015. This will double the width of the current facility and introduce a mezzanine level for another event space, overlooking the production area. The North wall will face Lake Ontario, so guests will be able to enjoy a picturesque view of the vineyards through big windows as they enjoy a glass of wine. In three to five years, a second restaurant will join the Ravine culinary experience. It is intended to be a premium dining restaurant featuring the seasonal fruits and vegetables, open in the peak harvesting season between May and October. The final phase in the Harbers’ development plan will be the expansion of the 121 year old “Lowery Bros.” canning label business, which was re-launched as “The Canning House” last year. The current production is fairly limited, producing jams, preserves, sauces, and canned whole fruits and vegetables which are available for purchase on site. The Canning House uses only locally picked fruits and vegetables from either the farm itself or farms in the Niagara Region. Paul hopes that with the expansion of their cannery, it will give local farmers a chance once again to provide
delicious, healthy produce to people in the area. “The Canning House represents a time when we all recognized the importance of supporting regional farming while cultivating a healthy local culture and family life close to home.” Ravine is proud to be a strong supporter of this local philosophy. The top food “trend” in 2014 is said to be the demand for local and sustainable groceries. People want to buy products raised and grown in our area, so they know more about the origins of their food. Paul does not think this is just a trend; “I think it’s here to stay,” he beams. The winery’s culinary vision is “highlighting the seasonal bounty and offerings of the local farms in Niagara.” The winery operation currently grows, harvests, and sorts all grapes on the estate. At the restaurant, the pork served is fresh from pigs raised on site; a practice which has been in operation the past four years. All baking for the restaurant is done in the kitchen by Andreas Griese, an Artisan bread baker who joined Ravine in 2011. “My twenty years of culinary experience working in some of Niagara’s best restaurants goes into shaping and baking each loaf of bread,”
says Andreas. The sourdough black olive bread is a treat for the taste buds; the smell of fresh herbs is intoxicating, and the golden brown crust creates the perfect amount of crunch around the moist and fluffy center. In summertime, Andreas bakes on display at the wood oven located on the restaurant patio where guests can sit and enjoy drinks and appetizers whilst witnessing the creation of the baked goods they wait to enjoy. Producing natural products is an essential part of being “Ravine” and to this end both the vineyard and their ¾ acre vegetable garden is certified organic. The garden is planted and cared for by Maguma Gummi, the resident gardener known on site as “The lady with greens thumbs”. All the vegetables used in the Ravine Restaurant are grown in their organic garden or on local farms such as Wach’s Farm. The Restaurant at Ravine is both a casual restaurant with an extensive selection of unique, à la carte menu items, and also offers a variety of menus and events available to larger parties. Charcuterie is a signature item on the menu, using meats from the farm pigs smoked right on site. Groups are encouraged to consider hosting a special
experience such as a Ravine Pig Roast or a Signature Culinary Experience. The Signature Culinary Experience, designed for parties of ten or more, is an eight course dining experience, which allows guests to tour the property as they enjoy a new taste at a different location every course. Brunch is served every Sunday throughout the colder months from mid-January to the end of April from 11-3pm and features dishes inspired by the Lowery farm. Nathan Young, the Chef de Cuisine, takes pride in his menu creations for being locally and organically produced. Nathan highly recommends that visitors try the charcuterie, because the pigs are raised on the farm and all curing and smoking of the meat is done on site too. His personal favourite is the chicken liver parfait. He says his inspiration for new food pairings and cuisine ideas comes from absorbing the nature and scenery around the vineyard in the peak growing seasons. “The inspiration of the colours and smells of spring and summer give me a blank canvas for the food at Ravine,” says Nathan. At Ravine, grapes thrive in their environment at the farm in St. David’s for a
number of reasons, but mostly because the climate is 20 percent warmer than other sub-appellations in Niagara. “The soils are lighter, its airflow and water drainage are more consistent, and its position on the Bench is at its highest elevation.” This creates a spectacular terroir for growing luscious grapes producing Ravine’s finest wines often described as “elegant” or “refined”. All of the winery’s white wines are fermented in stainless steel tanks kept at cool temperatures, preserving the fresh fruit flavours, and all of the red wines are fermented in Demi Muids. My visit to Ravine Vineyard Estate Winery was a unique experience. Rarely is a winery so genuinely organic and proud to be local, and the kindness and generosity of Paul Harber and Nathan Young truly gave a warm welcome. The winery caters to both tourists and the local clientele, giving all visitors a unique chance to see the wine making and food production processes. Ravine will be a spectacular spot to visit in the upcoming, busy season of spring and summer 2014. *All unaccredited quotes are taken directly from ravinevineyard.com todaymagazine.ca 13
GET YOUR GRILLING ON! By: Andrea Kaiser
Some of my favourite summer memories are of the big cook outs my Dad used to have for the neighbourhood; albeit living in the country the neighbours were really anyone within a few kilometer radius. My father is famous in these parts for his chicken rub which has clad not only your average bird but on a few occasions a turkey or two. Those hens would be lined up on a local farmer’s outdoor rotisserie unit, customized to fit about 20 birds. Most of us couldn’t resist but to check in periodically to see how close they were to being done, in anticipation of the crispy salty bites of skin, fresh and hot off the coals. The flavour of the outdoor rotisserie chicken in combination with his secret spice was something to not only taste, but dream about. Luckily our family did not have to always wait for a big get-together, our small rotisserie barbecue was just the right size for two small chickens. We were one of those families that barbecued year-round, dusting off the snow when required, and using it almost daily throughout the summer. And when it comes to cooking my Mom can take it or leave it, so it was usually my Dad and I ‘manning’ the grill. I soon learned that it was important to bring the grill heat up to a high temperature to sear the meat and that closing the lid helps to retain that heat. I was also instructed to never salt steaks too early as it can dry out the meat and of course to let it ‘rest’ before slicing and serving.
Over the years I have come up with my own preferences for grilling and of course these always lead to heated, but friendly ‘debates’ with my father. Each year celebrating my small claim to fame of having two children born on the same day two years apart, at my son and daughter’s annual birthday cook out, the annual sausage debate! I have been ordering mine with onion from the butcher for the past 15 years, yet he still tries to convince me that his original recipe with garlic is better. This question is usually followed by the discussion of whether or not his Broil King or my Weber reigns supreme! There is no doubt my family is passionate about food and wine and although my Dad is now retired from winemaking we still get to enjoy his wines at family gatherings as his life has come full circle and he is back to making wine in his garage. Both his Cabernet Franc and Sauvignon Blanc are great matches for grilled fare, fresh ,fruity and bright tasting, the perfect way to welcome summer. Summer grilling brings together food, wine, family, friends and always plenty of fun and this year The Wineries of Niagara-onthe-Lake bring it all together with their new touring pass to kick off the season. They are firing up the heat this May to grill up some tasty treats matched with their favourite barbecue wines. So get your grilling on by visiting wineriesofniagaraonthelake.com for information and tickets. todaymagazine.ca 15
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BEING PART OF
COOLCROWD By: Angela Aiello l Photos: The Brain Farm
W
ell, it’s winter in Canada – and it sure has been a cold one. Other than the abundance of Icewine and partaking in a few winter activities, for me, winter is all about sipping red wine from the comfort of my own couch. Many of us escape somewhere warmer for some vitamin D and sunshine – but wine can certainly suffice if you prefer hibernation. In the world of wine, there are warm and cool climates. With so many grapes varieties in the world (and trust me, there are thousands of types) there are different grapes that grow better in warmer versus cooler regions. Here in Ontario, as I’m sure you can guess, we are a cool climate region. We fit into the Northern Hemisphere wine belt, which includes regions such as Germany and the Northern part of France (mostly cooler climates). The Southern Hemisphere also has a wine belt (with mostly warmer regions), and in that belt are wine regions like Australia, Argentina, South Africa and Chile. A grapevine needs at least 100 days of full sun to fully mature. Most red wines need more days of sun to increase the sugar inside, which increases the body in red wines (hence warmer climates produce such full-bodied red wines). In Ontario, we only get warm enough three years out of every ten to produce really full-bodied red wines that compare to other warmer climates. That being said, Ontario (and Niagara specifically) produce fantastic medium to full-bodied reds, and one of my favourites is Merlot. It is a grape that is not very popular these days, in some part from the reputation it was given in the movie Sideways, but Niagara produces some amazing bottles you need to try. If you’re looking for really full-bodied reds from warmer vintages in Niagara, look for the years 2007, 2010 and 2012. If you remember, we had really warm summers those years, which makes our red wines bigger and bolder. The other grape that thrives well in our cooler climate is Riesling (remember we’re on the same belt as Germany, which is the place where Riesling is standard). I’m pretty sure that every single winery in Niagara makes a bottle of Riesling, and each one is unique and special. It is one of my favourite grapes because it is so affordable, delicious and has the ability to age for years and years. It is a wine that pairs well with almost everything, and people always love it. In my opinion, it is the perfect go-to wine, and Niagara makes some of the best Riesling in the world. Another amazing cool climate wine is Sparkling wine. Most traditionally made Sparkling wine is produced with Pinot Noir, Chardonnay and Pinot Meunier grapes, but you can really add bubbles to any wine and use any grape. In Niagara, they mostly use Pinot Noir and Chardonnay, which are classic cool climate grape
varieties. The grapes in Sparkling wine are not typically listed on the bottle. However, if a Sparkling wine is made 100% from Chardonnay it can be called a “Blanc de Blanc” (translating to white of white), and if made from 100% Pinot Noir it is called “Blanc de Noir” (meaning white of red). There is a fantastic Sparkling wine from Peller Estates Winery that is called Ice Cuvée and it is made with a dash of Icewine to add a bit of sweetness. If there is a year noted on the bottle of wine, then all of the grapes were harvested from that year and used in the bottle (very rare for Sparkling wine). Otherwise, grapes from several years are blended together to create a certain taste profile. Today, there is a trend back to the art of the blend. While many wineries start with single varietals, you’ll notice more producers going back to that classic style of winemaking. The world of wine is much more complex than single varietals and has been built on the art of blending wines. Like any great relationship, when multiple ‘personalities’ come together, they can bring out the best in the other and complement strengths. A famous “blend trend” is Gewurztraminer and Riesling. The combination of aromas from the Gewurztraminer and the backbone of acidity of the Riesling make for the perfect combination to enjoy. Also quite common, the Chardonnay grape is typically used in many white blends around Niagara, and these wines taste great because they bring out the best in each grape. Whether red or white – they please a crowd and are priced right. Pinot Noir is a thin-skinned grape that is grown all over the world but thrives in cooler climate regions. Many warm climate regions grow Pinot as well and it can be a fuller-bodied red, but it mostly is a light to medium-bodied red wine that is grown in cool areas. It is a challenging grape to grow, which is exactly why so many winemakers love it. Niagara’s Pinot Noir is really wonderful and is done really well. While you’re sipping Pinot Noir, be sure to try our Chardonnay (it is really quite unbelievable as well). Many regions all over the world make Chardonnay but some of my favourites come from right here in Ontario. If you’re a Sauvignon Blanc fan, Niagara is the place you’ll find something right up your alley. This racy grape is the perfect wine for the Spring and Summer months. It is crisp and fresh and a great pairing for your green vegetables and summer barbecues. It is a wine that many people really enjoy and is quite lovely when it has had some time with lees or even in oak barrels (my personal favourite). Cabernet Franc is another one of our treasured cool climate varieties and so is Baco Noir. They are both medium-bodied reds and definitely worth trying and sharing with friends. When you’re looking for a certain style of wine, make sure you know which ones grow better in warm versus cool climates so you know what to shop and look for. The local Niagara wineries have some amazing wines that might not even be listed here, so stay cool and support our Niagara producers by trying out what they’ve been experimenting and creating! todaymagazine.ca 19
About WEGO
WEGO Routes & Schedules
Ride to Fun! This state-of-the-art bus system connects accommodations and tourism attractions throughout the city of Niagara Falls, the Niagara Parks, and along the Niagara Parkway from the Floral Showcase to the Butterfly Conservatory.
All bus lines meet at the Table Rock Centre. This is the main transfer hub between the Blue, Red, Purple, and Green lines. Scan the QR code below to see bus arrival times.
405
All WEGO buses travel directly to the Falls. While there, transfer onto buses travelling to all the major attractions throughout the Niagara Parkway, Lundy’s Lane, Victoria Avenue, Clifton Hill, Fallsview Area, Main and Ferry, and Queen Street. Nia
gara
Park
way
Boarding a WEGO bus is easy! Buy a summer Niagara Falls Adventure Pass*, a winter Niagara Falls Wonder Pass*, a WEGO Pass, use a Niagara Falls Transit 30-day pass, or ask your accommodation host if they take part in the “Host Card” program. Exact fares only. Operators do not provide change. Stanley Avenue
WEGO Destinations
St. Paul Avenue
WEGO Fares
*Includes admissions to Niagara Parks attractions
Purple Line Map
WEGO Routes & Schedules
All bus lines meet at the Table Rock Centre. For Routes and Schedule information, This is the main transfer hub between the Blue, Red, Purple, and Green lines. visit www.WEGOniagarafalls.com PURPLE LINE DOES NOT RUN SUNDAY TOkindly THURSDAY
Lew Que istonen Brid ston ge
WHY NOT
GRAB SOME LOCAL DEALS?
grabjab.com todaymagazine.ca 21
LIKE AN ARCHITECT, BACK YARD BARBECUISTS AND BEEF LOVERS TAKE BURGER BUILDING VERY SERIOUSLY. THE BEST BURGERS START WITH A GOOD FOUNDATION UPON WHICH TEXTURAL SUPPORT AND FLAVOUR FINISHES ALL COME TOGETHER FOR A GUARANTEED BURST OF PALATE EXTRAVAGANZA. HERE’S HOW IT WORKS.
BUILDING A BETTER BURGER By: Lynn Ogryzlo l Photos: Jon Ogryzlo
THE FOUNDATION: If there’s one tip that needs to be hammered home more than any other, it’s that a great burger starts with good quality beef – and not all beef is alike. Both Alberta and Ontario beef are excellent quality but they’re fed and raised differently so the flavours are different. I find Alberta beef sweeter while Ontario is generally beefier. Try them both for yourself, side by side, taste the difference and begin your burger building with a good foundation. Beyond the flavour profile, good beef is also a matter of how well it cooks up. Dry aged beef is best and you’ll find it from a good butcher. I drive to Lakeshore Meats in St. Catharines, Adrian doesn’t mind questions about his beef. There are other good butchers throughout Niagara, find one close to you and ask some questions about dry beef. If you instantly assume you’ll pay more for ground beef from a butcher, you’d be wrong. No matter where you go, ground beef is all
approximately the same price. So it makes sense to go the extra mile to get better quality meat, you’ll taste the difference. So important is the beef at The Works on James St in St Catharines, that Foreman, Jenna Ciccarelli buys directly from an Ontario farm. “Our beef is freshly pressed every day and our meat comes from Ledbetter Farm near Brantford,” says Jenna of their premium beef that’s 100% hormone free and grain fed. “Nothing is added - it’s just beef.” Served slightly pink, the fresh burgers are grilled over open flame for beautiful charring. “As the edges crisp up I can taste the flavours coming alive”, says Jenna. The burgers at The Works are grilled with a thermometer inserted into the heart of the burger. Once cooked, the burger is topped and slid into the oven for a 2-minute finishing before it’s layered onto the bun with more fresh toppings If you’re a burger fanatic, you could
grind your own beef; brisket and chuck are best. At Ravine Vineyards in St. Davids the restaurant burgers are made from chunks of meat trimmed off of their signature rib-eye steaks and ground for their burgers. Then they’re seared for a rich, beefy flavour – they’re so delicious. There are a few chefs in Niagara obsessed with building the best burger. Some add magic ingredients that make their burgers better. Chef Rob Berry of the Bleu Turtle Restaurant in St. Catharines starts out with good quality beef and mixes it with a fist-full of steel-cut oats. “Oats soak up all the great juices and keeps all the flavour in”, says chef Berry of his popular burger topped with truffled mayo, melted brie and caramelized onions. Oh, yum! TEXTURAL SUPPORT: Like being hit over the head with a 2 x 4, most people are astonished to hear that the bun is as important as the beef. With every
bite of a burger there is actually more bun in your mouth than beef, so it makes sense you want to strive for the perfect bun-to-beef ratio. At Romby’s Tavern in St. Catharines, each burger stacks two, half-pound patties on a special Ace Bakery bun. Baked in Romby’s kitchen and toasted for added flavour, “the bun takes the burger from awesome to outstanding!” says burger meister, Mike Wilson. Wilson is insanely passionate about building lip-smacking, melt-in-your-mouth burgers and has a huge cult following to support his self-proclaimed “best burgers in town”. Depending on your burger, whether it’s uber thick or thin, if there’s one patty or two, if you boost your burger with umami rich toppings or find the classic crispy lettuce and tomato to be perfect, the bun needs special consideration because it’s the most dominant textural contrast to the beef. Buns come in a wide range of styles, textures and flavours from soft brioche or egg bun to thin sandwich buns in multigrain or vegetable flavour. In between there is an entire range of buns from crisp crust and dense innards to soft on the outside and fluffy on the inside. Take the leap from boring spongy burger buns and try them all! Chef Elbert Wiersma of Elements Restaurant in Niagara Falls uses a softer, richer brioche bun to nail the bun-to-beef
ratio. It works brilliantly with the layered beef, Portobello mushroom, roasted red pepper, ermite blue cheese burger. While you may think the brioche is a rather delicate bun to pair with such heafty weighted ingredients, the whole burger experience comes off tasting way beyond one’s greatest burger dreams. FLAVOUR FINISHES: While I’ve always said that commercial ketchup and relish goes well with frozen burger patties, when you’re building an amazing burger, throw out the commercial condiments and look for good quality, artisan made instead. The newest player on the burger block is Chef Colin Goodine of The Chop House Burger Bar on Martindale Road in St. Catharines. Goodine is often said to be so insane about his burgers that he makes all of his condiments from scratch! Trusting no one, he makes a killer chipotle ketchup that goes on anything you want, a rich gherkincaper mayo for his Rueben Burger and a zesty Tzatziki mayo for the lamb burgers. All of his burgers have a different mayo from roasted garlic mayo to black peppercorn, but also “I’m a dipper and love side dipping sauces,” says Goodine – try the Serrano really, really hot dipping sauce and the Forty Creek whisky dipping sauce to dip your burger, they’re as insane as Goodine.
IN GOOD TASTE Balancing flavours is an art that balances the burger. The options range from thick slices of house-smoked, maple bacon rashers to glistening spoonfuls of succulent bacon jam; melted chunks of tangy, old cheddar to crumbled, piquant stilton pocketed inside the ground meat; eye-popping black peppercorn aioli to smooth, spirited, bourbon barbecue sauce; char grilled, meaty Portobello mushroom caps to lusciously sweet, caramelized onions. The best way to know what works for you is to catch some of the burger passion from these obsessed chefs and remember, when you’re building a better burger you want to aim to eat a burger that is juicy, rich and gooey with a bit of crunch and a blast of flavour. From the first bite, it should unleash a geyser of flavour onto the palate and a wave of feel-good endorphins into the bloodstream. If you can accomplish that, you’re an insanely talented burger maker with most likely, a disturbingly large crowd of friends! Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments a lynnogryzlo.com.
todaymagazine.ca 23
Twisted, Buttery, Beer Pretzels By: Lynn Ogryzlo l Photos: Jon Ogryzlo
They’re irresistible, seductive and delicious. Soft German beer pretzels taste of sweet brown butter with a crunchy burst of salt and a billowy, yeasty interior that yields to every bite. Yet, “there is no beer in beer pretzels,” laughs Benny Sauter, (Pastry) Chef Professor at the Canadian Culinary Institute. “They’re really salty and they make you drink lots of beer.” A good reason pretzels are a popular bar snack throughout North America. Even though bar pretzels are usually the tiny, brittle cousins of the authentic soft German bier brezel (beer pretzel), they still make you thirsty. Many pubs offer small bowls of brittle pretzels as a free snack knowing they’ll make up the investment on the beer. But apart from the bowls of bar pretzels and bags of processed pretzels found in grocery stores, there is an exciting world of soft, Bavarian beer pretzels and the art of baking them is being taught at Niagara College. The class on pretzel making happens only once every two years and on this years’ special day, there were 18 chef apprentices in the culinary lab eagerly awaiting instruction. At the head of the classroom was Swiss pastry chef Benny. At the core of Benny’s heart are
the soft, salty pretzels he ate as a child. This is his day to share some joy. Ingredients like flour, eggs and butter go into a giant mixer. As the dough hook turns around and around, the ingredients begin to form a firm dough. It’s then lifted onto a clean work surface where Benny starts to knead the dough in silence. Like a form of meditation, Benny expertly cups and pulls at the dough until it begins to look glossy and elastic. Then he carefully pulls the dough into smaller pieces, measuring each one on a kitchen scale. Each must be 80 grams each for uniform pretzels. Then each piece is rolled into a small ball and left to rest. For the first time, Benny looks up from his work to find the group of students collected around him, eagerly learning from the best. Like many other interesting foods, the making of pretzels came about by accident. A baker-monk with an obvious sense of humor took leftover pieces of dough and twisted them into the shape of someone praying. He covered them with salt and baked them in the oven. They were such a hit with the children; the church began using pretzels to teach children the holy trinity. Soft pretzels were a symbol of good fortune in medieval times and sustenance
during the Great Depression. Today, they’re mostly found hanging at shopping mall kiosks, sold at sporting events and offered at parties. The Niagara College students carefully rolled and twisted each pretzel by hand and lined them up expertly on baking sheets. Some were thin, others thick; some were small, others very large. With some of their dough they also made pretzel buns in different shapes and sizes. Then they made their way to the front of the room where Benny explains the dangers involved in the next step. “The best pretzels are made with Sodium Hydroxide,” explains Benny. Food grade Sodium Hydroxide or caustic soda as it’s also known, is also used in processing cocoa and chocolate, in the production of caramel and soft drinks and thickening ice cream. In pretzel making, it gives the irresistible chewy skin and dark colour; the characteristics we love most about pretzels. A small amount of caustic soda is dissolve in water to create a bath. Students put on safety glasses and gloves and one by one they carefully dip their pretzels in the caustic soda bath and lined them back up on baking sheets.
Because of the dangers involved in making pretzels with caustic soda, commercial pretzels are rarely made this way. Instead, baking soda is often substituted, claiming by those that use it that it also gives pretzels the characteristic skin. After tasting Benny’s pretzels, I have to say, “are they nuts!” The pretzels made by the students the authentic way equates to a taste experience of a lifetime. How lucky to be a student in Benny’s class. After a generous sprinkling of coarse Kosher salt and scoring with a sharp knife, they were ready for the oven. After only 10 minutes, trays of brown pretzels speckled with salt were being hauled out of the oven. Asked what she was going to do with her pretzels, student Tara Young replies, “eat them!” Tara works at Indulgence Bakery in Fonthill and hopes her boss will let her make some fresh pretzels for the shop. Student, Nathan Libertini wonders if he can duck out of class in search of some grainy mustard for his pretzels while Lisa Giura surveys hers and assesses they’re good enough to trade with some food cooked in one of the other 3 cooking classes going on simultaneously at the Culinary Institute. “(I’ve) never had a fresh pretzel before,”
says Lisa with a giant smile, expression of delightful surprise and huge nod of selfapproval. She chews away blissfully. The students at Niagara College know they’re fortunate to have Benny Sauter to learn from. Born in Switzerland, Benny began his culinary career at the age of 15. “I worked in a bakery 6 days a week and went to school one day”. Benny is a baker as well as a certified pastry chef and Swiss chocolatier. His three-decade long career in Europe includes owning his own bakery and cooking for the King of Sweden. “I love cooking, especially the family and social aspect it brings to life,” says Benny who is also a self-proclaimed workaholic. Besides his demanding job at Niagara College, you’ll find Benny heading up the bakery department at Commisso’s Fresh Food store in Niagara Falls. Check the shelves at Commisso’s and you’re likely to find his popular pretzel buns. Soft pretzels are making a big comeback. The world’s largest pretzel factory, the Philly Pretzel Factory in Philadelphia offers soft pretzels baked daily and in a variety of flavours, Auntie Anne’s Pretzel Factory offers fresh pretzels with pizza toppings, and Wetzel’s Pretzels in California offers
up pretzel bites poutine-style. Despite the twisted North American adulteration of the real McCoy, there’s no denying we’ll see a lot more soft pretzels making their way into the culinary world. Thankfully these Niagara College students have a solid base in honest traditional pretzels. For the Niagara College cooking class, there’s no substitute for the real deal. Warm out of the oven, soft and salty, buttery and billowy a real German bier brezel is like a bite of heaven washed down with chilled, yeasty beer; a pure sensual experience. Oh yes, student Nathan Libertini didn’t find any mustard for his pretzels but he did find some delicious beer from the Niagara College Teaching Brewery. Apparently it only cost him 4 pretzels. At the end of class there were over 100 soft, salty, warm pretzels lined up on each of the workstations. Some had already been eaten, others were awaiting a glass of beer and still more were considered valuable enough for barter. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com. todaymagazine.ca 25
u o Y e c a l P e h T ! e B o T Want
At Fallsview Casino Resort, the excitement begins the minute you walk through the doors of
Canada’s most spectacular casino resort facility, with more than 3,000 slot machines, 130 table
games and a poker room. The action is non-stop! Fallsview is a food-lover’s paradise, with over a
dozen unique dining options to choose from, including the very best in fine Italian cuisine at Ponte Vecchio and the latest addition to our stellar line-up of restaurants, 21 Club featuring prime-aged steaks and seafood. Ponte Vecchio and 21 Club are both recipients of the prestigious CAA Four
Diamond Award. Or if it is exhilarating entertainment you’re after, get up close and personal in the intimate 1,500 seat Avalon Theatre featuring the biggest names in show business. And with more than 20 stylish specialty shops, Fallsview truly has something for everyone.
Niagara Falls, ON
www.fallsviewcasinoresort.com
1.888.325.5788
Must be at least 19 years of age to enter the casino or attend Avalon Theatre performances.
LEMON MERINGUE PIE Recipe courtesy of Anna Olson Photo: Ryan Szulc
There’s something friendly and welcoming about lemon Meringue Pie, especially as a springtime dessert. Perhaps the yellow and white hints at the garden flower colours that will soon blossom. Makes 1 9-inch pie Serves 8 to 10 DOUGH: 1 cup + 2 Tbsp cake & pastry flour 1 Tbsp sugar ½ tsp salt ½ cup cold unsalted butter, cut into pieces 3 Tbsp cold water 1 tsp lemon juice or white vinegar 1 egg white, lightly whisked LEMON CURD FILLING: 1 cup sugar ¼ cup cornstarch 1 cup water 6 large egg yolks ½ cup fresh lemon juice` 2 Tbsp unsalted butter MERINGUE: 4
large egg whites, at room temperature
½ tsp
cream of tartar
⅓ cup
sugar
3 Tbsp
icing sugar, sifted
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently). 2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and
thawed in the fridge before rolling. 3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes. 4. Preheat the oven to 400 °F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F. 5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy. 6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping. 7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and
gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted. 8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours. TIPS FOR LEMON MERINGUE PIE SUCCESS: Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid) It is critical that the filling is hot when spreading the meringue over. If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself. Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools. A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, over baked or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy. Once baked, the meringue should be a light brown, with still a few white patches visible. todaymagazine.ca 27
Wild
Mushroom Soup Ingredients: 500g. mixed wild mushrooms rinsed well in cold water 100g. butter 2.5–3 litres vegetable or chicken stock 1T. dried thyme leaves 1 large white onion- sliced 6 cloves of garlic- sliced Salt and pepper to taste Process: 1. Melt the butter in a pot over low-medium heat 2. Add the onions, garlic and thyme, sweat until soft. 3. Roughly chop the mushrooms and add to the pot, continue to cook the mushrooms for 4-5 min. 4. Add the stock and bring to a boil. 5. Reduce to a simmer and cook for 10 minutes. 6. Blend the soup in a blender until smooth. Adjust the consistency by adding more stock or water. Season to taste. Notes: Whisk in a small knob of butter and a few drops of white truffle oil to add richness and body immediately before serving. *Recipe courtesy of Ravine Vineyards.
todaymagazine.ca 29
CHEF RON KNEABONE
Executive Chef at The Terrapin Grille todaymagazine.ca 31
Chef Profile By: Nicole Guerin
The Terrapin Grille at the Marriott Fallsview Hotel is fine dining at its true finest. Executive Chef Ron Kneabone has moulded this restaurant into a culinary experience that one will not soon forget. Every dish on the menu has been carefully created by Chef Ron himself. Sparing no expense, only the highest quality of ingredients are used in every dish prepared. Always using local produce when possible, cheeses from around the world and the finest cuts of meat, all make this restaurant a must on the list of things to do in Niagara. Chef Kneabone started his career at the Culinary Institute of Canada in Prince Edward Island. He apprenticed in Calgary and Toronto and from there on to Europe. As any great Chef will tell you, Europe is definitely a good place to hone your craft. Cooking his way through Switzerland and Germany, Ron settled in Strasbourg France to raise his family. He spent eleven years in France experimenting and creating dishes to please any palate and earning the right to be called an Executive Chef. The “grapevine” is short in the world of foodies and Ron became aware of the exploding market of food and wine in the Niagara Region and decided to come back to Canada. This is when he met now good friends Michael and Anna Olson and began cooking at On the Twenty in Jordan, Ontario. When the opportunity arose to become the Executive Chef at the Terrapin Grille with the ability to create the entire menu to his liking, Chef Ron gratefully accepted. His incredible passion for food and wine shows in every aspect of the restaurant. Chef Ron’s kitchen is a well-oiled machine. He values his employees and puts as much importance on the dishwashers as he does the cooks and wait staff, considering them all seasoned professionals. All of his staff is educated in all things food and wine thus giving every guest a true fine dining experience. Nothing is out of the question. If it’s not on the menu, Chef Ron is more than happy to create a dish to your liking. If a guest has an allergy of any kind, they will accommodate to make it an excellent dining experience for everyone.
Cooking for so many years in France has given this dynamic chef a flare for everything French. From his 18 hour Veal Jus to his freshly baked pastries, decadent desserts and homemade icewine butter, there’s no mistaking the taste of France in every morsel. Add in a touch of Niagara with the wines, fruits and vegetables and you get the mouth-watering idea of what The Terrapin Grille has to offer. With the Niagara Peninsula’s growing conditions being so similar to the growing conditions in France, our vineyards here produce wines almost identical to the wines in France. This has given Chef Ron a great advantage in the pairing of wines to food. His passion for wines almost supersedes his passion for food. He has visited every Niagara winery and sampled each vintage that he has chosen to be on his wine menu. Every day between five and seven o’clock, staff and guests alike are welcomed to join Chef Ron in a wine tasting at the restaurant. Not forgetting that The Terrapin Grille is a full service hotel restaurant serving breakfast and lunch daily with room service always an option. For dinner however, Chef Ron considers the restaurant a special occasion destination for any celebration. Whether toasting an anniversary, bringing in the New Year or simply enjoying time spent with the family, The Terrapin Grille is the place to go. As food and beverage manager as well as Executive Chef, Ron Kneabone wears many hats to get the job done right. Being in complete control of the quality of food and service from beginning to end, is an extremely efficient way of ensuring a delectable savoir-faire for every patron. He thoroughly enjoys being in the kitchen cooking but don’t be surprised if you see him serving your wine or delivering your room service. This attention to every detail is what sets him apart. He has impeccable taste for what pleases restaurant goers of all kinds and to Executive Chef Ron Kneabone the recipe is simple; great food, great wine, a magical atmosphere and attentive and intelligent service.
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www.saveabuck.com todaymagazine.ca 33
MASSIMO CAPRA
Executive Chef at The Rainbow Room todaymagazine.ca 35
Chef Profile By: Lynn Ogryzlo l Photos: AJ Harlond
One bite of celebrity chef Massimo Capra’s cuisine and your senses will be ignited. The boy who grew up in the northern province of Cremona, Italy began cooking the dishes of his small town region at his mothers side when he 15 years old. Massimo has never given up the family traditions for his new world. Instead, he’s influenced his new world with his style of cuisine. Capra’s culinary foundation didn’t come from the clinical kitchens of a culinary school, instead “my dad was a farmhand. He milked cows – by hand, the old way,” says Massimo with pride. He laughs at the organic, natural and biodynamic movement today explaining, “We did it then. We farmed by the moon, stars, calendar.” He licks his finger and holds it in the air, “by way of the wind. Today it’s the same as we did it, just different words.” In the Capra household there was always plenty of fresh, unpasteurized milk. “We made our own butter and ricotta. On Sundays we had whipped cream.” Massimo’s culinary foundation is based on the philosophy that it takes as much time and attention to nurture a tiny seedling into a fully mature plant as it does to stir a pot of ingredients into a delicious soup. Ingredients were important, where they came from and how fresh they were. Cooking was equally important, simplicity and authenticity of flavours. “Food has to taste the way it is. If I’m going to have a steak, it better taste like a really good steak.” After culinary training at the Professionale Albergo di Stato (hospitality school of the state), Massimo worked at high end resorts along the Italian coastline. Then one day he was offered the job of running his cousins restaurant in Toronto. Not speaking a word of English, Massimo arrived in 1982 and began working at Archers Restaurant on St. Clair Avenue. While English came easy to Massimo, understanding the North American culinary ways was bewildering. He went from massive corporate kitchens to Archers postage stamp sized kitchen. “Restaurant owners in Toronto cared more about the number of seats in a restaurant than the infrastructure on how efficiently the restaurant would work.” When Massimo arrived in Toronto he found Italian cuisine influenced by the south not the north where he was from. There was lots of heavy pasta dishes loaded with ragout sauce and thick pizzas; minestrone soup too acidic to eat; risottos were made with Uncle Ben’s rice and; an overuse of garlic. When he arrived in the late 1980’s, Italian restaurants in Toronto were serving dishes that went off the menus in Italy in the 1960’s. Toronto was virgin territory for all things Italian; real Italian ingredients hadn’t reached Canadian shores yet, chefs did not travel and chefs in general did not seem to have real Italian culinary knowledge. There was pressure for Massimo to adapt to the North American ways but for Massimo, there was no compromising in a country he felt was too young to understand. So he set out to cook his way, the only way he knew. “Everything I did was made fresh to order,” Massimo was used to Northern Italian cuisine; luscious risottos made with Italian Arborio rice and slow braised meats. He introduced new foods like a holiday stuffed goose. It was just like his mom made from the ducks in the yard, “it was a thing of beauty. At home, if you raised it, you ate it.” It was then he introduced fresh pasta to the menu, “wow, people went crazy for it.” Massimo credits Mario Batali for doing a lot for Italian cuisine in North America. He bridged the gap between Italian cuisine and North America. “In Italy, they either loved what he’s done to Italian food in North America or they hate it, but I think he did a great job.” Not long after arriving in Toronto, Massimo met Rosa. Born
in Toulouse, France from Italian parents from Veneto, Rosa describes the first time she saw Massimo. “Those big round eyes, rosy cheeks and lambskin coat, he was a cute as a button.” Hairdresser by trade, Rosa laughs, “I used to cut his hair. That was back in the days when he had hair.” Confidant, lover and source of inspiration, Rosa has always been by Massimo’s side as a sounding board, “I tell him what he’s thinking when he doesn’t want to think it.” I asked Rosa what she loves Massimo to cook for her and she describes deep fried artichoke hearts as “crispy on the outside, soft and buttery in the centre.” Then she thinks of another dish, then another. “Do I have to pick just one? Like our friendship and love, it always changes.” Massimo left Archers for Prego de la Piazza in trendy Yorkville, where he was positioned well to cook for the rich and famous. In the mid 1990’s during the Toronto Film Festival, Massimo recreated the sensational dinner from the popular movie, The Big Night. Leading actors Stanley Tucci (Secondo) and Tony Shalhoub (Primo) attended and the event was filmed by Entertainment Tonight. “I even made the timpani,” boasts Massimo of the elaborate stuffed pasta dish baked in the shape of a large drum. Actor Tom Cruise is a fan of Massimo’s cuisine. One evening when Prego de la Piazza was closed for renovations, actors Tom Cruise and Nichole Kidman walked in. Tom said, “ I’ll sit anywhere as long as Massimo makes me a plate of pasta.” He was referring to his favourite Spaghetti Vongole (pasta with clams). Life was busy, “life was good,” says Massimo. Massimo’s onscreen career began in 1989 with an infomercial for a new line of cookware. Breakfast TV followed and he worked with Dave Nichols of Presidents Choice on products. In the midst of all this, he grew his signature handlebar moustache. He auditioned for City Line in 2000 and what followed was a decade of producers, writers, tv shows and recipes and yet he claims: “I still get butterflies when I walk in front of a group.” You’ve seen Massimo on Restaurant Makeover, Top Chef Canada, Beer Buddies, Cucina Etc, Moveable Feast, Buddies of the Vine, Christine Cushing Live and perhaps every culinary show in Toronto in the past 3 decades. His latest show Gourmet Escape has him traveling around the world and when he’s not traveling, you can catch him on City Line as one of their In-House Chefs. He is the Food Editor for Canadian Home Trends Magazine and has authored two cookbooks, One-Pot Italian and Three Chefs, the kitchen men. The opportunity came for Massimo to open his own restaurant, Mistura on Davenport. It now has a private, upstairs dining lounge called Sopra. Then came Fraticelli’s Italian Grill and The Rainbow Room by Massimo Capra (inside the Crown Plaza Hotel, Niagara Falls) and Boccone Trattoria (Pearson International Airport) and Boccone Pronto (Pearson International Airport, Terminal 1). Like families with a cottage to escape the daily grind, so Massimo thinks of The Rainbow Room in Niagara Falls the same way. “I love Niagara. I come down in the summer and eat peaches by the basketfuls!” So when Massimo set his sights on Niagara, he picked the most beautiful spot of all – right in front of Niagara Falls. “My career has been about making a lot of friends in the right places. Without the right friends, I’m nothing,” says the boy who brought his culinary craft and uncompromising beliefs to Toronto and overjoyed a city with authentic Italian cuisine. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com.
todaymagazine.ca 37
Fallsview Casino CELEBRATING 30 YEARS
LEGENDSin CONCERT SHOWTIMES
With incredible costumes and awardwinning performers, discover the unbelievable impersonations of Whitney Houston, The Blues Brothers™, Michael Bublé, Bruce Springsteen and Madonna - a truly legendary experience. The Blues Brothers
April 3-13 (Excluding April 9)
April 3, 7, 8 & 10 ...........3:00PM & 8:30PM April 4........................................... 9:00PM April 5, 12 .....................3:00PM & 9:00PM April 6 & 13 ..................3:00PM & 7:00PM April 11 ......................................... 9:00PM
is a registered trademark owned by Dan Aykroyd and Judy Belushi.
Tickets Start at $30
STEVEMARTIN & MARTINSHORT In A Very Stupid Conversation appearing with the Steep Canyon Rangers All-time favourite funnymen Steve Martin and Martin Short bring their award-winning blend of humour to Fallsview. With witty banter, signature stand-up and impromptu hilarious musical numbers, Martin and Short discuss, in their own unique way, their experiences in show biz.
SHOWTIME April 16 & 17................................. 8:30PM
April 16 & 17
Tickets Start at $75
April 24
BURTON CUMMINGS
April 25&26
SUGARRAY
Described as Canadian rock royalty, former lead singer of The Guess Who, Burton Cummings performs his renowned hit singles such as “These Eyes”, “American Woman”, “Clap For The Wolfman”, “Stand Tall”, “Break It To Them Gently” and “You Saved My Soul”.
The Southern California-based, multi-platinum pop rock band Sugar Ray is known for their infectious summer singles of the late ‘90s including “Fly”, “When It’s Over”, “Someday”, “Falls Apart” and “Every Morning”.
SHOWTIME
SHOWTIME
April 24....................................... 8:30PM
April 25 & 26 .............................. 9:00PM
Tickets Start at $55
May 3 & 4
ALBANO & ROMINAPOWER
For the second time in 18 years, reunited on stage, the internationally acclaimed Italian pop music duo Al Bano and Romina Power perform their sensational hit singles “Felicità”, “Sempre Sempre”, “Nostalgia Canaglia”, and “Libertà”.
SHOWTIMES
May 3 ......................................... 9:00PM May 4 ......................................... 7:00PM
Tickets Start at $30
Tickets Start at $90
Buy your tickets at Fallsview Casino Resort’s Box Office (open Noon on show days), at all Ticketmaster locations, by calling Ticketmaster at
Know your limit, play within it! www.knowyourlimit.ca
Resort presents…
DANCINGQUEEN Celebrate the 1970’s disco era with a dance extravaganza that brings the timeless hits of Abba, The Bee Gees, Village People and many more to the stage, including “Dancing Queen”, “Thank You For The Music”, “Waterloo”, “Winner Takes It All”, “Saturday Night Fever”, “Celebration”, “Y.M.C.A”, “In The Navy” and many more!
SHOWTIMES May 8, 12, 13 & 15 ........... 3PM & 8:30PM May 9 & 16 ........................................ 9PM May 10 & 17 ...........................3PM & 9PM May 11 & 18 ...........................3PM & 7PM
Tickets Start at $25
May 8 - 18 (Excluding May 14)
LITTLEBIGTOWN Famous for their trademark harmonies, Grammy Award winning country quartet Little Big Town perform their Billboard topcharting hits such as “Bring It On Home”, “Little White Church”, “Life In A Northern Town”, “Boondocks”, “Pontoon” and “Tornado”.
SHOWTIMES May 22 ......................................... 8:30PM May 23 ......................................... 9:00PM
Tickets Start at $45
May 22 & 23
KEVINNEALON With his signature wittiness, friendly humour and downright entertaining standup, Kevin Nealon has set himself apart from other comedic performers. Nealon is best known for his nine-year stint as a cast member for NBC’s Saturday Night Live, and has received critical acclaim for his role in the Showtime series Weeds.
SHOWTIME May 24 ......................................... 9:00PM
Tickets Start at $30
May 24
CREEDENCECLEARWATER REVISITED Legendary Creedence Clearwater Revisited take the stage to relive such hits as “Born On The Bayou”, “Proud Mary”, “Fortunate Son”, “Down On The Corner”, “Have You Ever Seen The Rain” and “Bad Moon Rising.”
SHOWTIMES May 30 ......................................... 9:00PM May 31 ......................................... 9:00PM
Tickets Start at $25
May 30 & 31 1-877-833-3110 or online at www.ticketmaster.ca. Must be 19 years of age or older to purchase tickets or attend Avalon Theatre performances.
Know your limit, play within it! www.knowyourlimit.ca todaymagazine.ca 39
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todaymagazine.ca 43
Way
his Own
to Rock
C
ENTERTAINMENT MUSIC
|
MAGIC
By Megan Pasche
ummings was born and raised in Winnipeg, Manitoba. The first band he ever played in was called The Deverons and they were an R&B group based out of Winnipeg. They released two singles on a small label. In 1965, Cummings joined The Guess Who, a band that would go on to become one of the greatest in Canadian history. Their first hit “These Eyes” was released in 1969. It was co-written by Cummings, as were the majority of The Guess Who’s most memorable songs eventually would be. Hits that followed the first included “Laughing”, “Star Baby”, “American Woman”, “Share the Land”, “Clap for the Wolfman”, “Dancin’ Fool” and more. By the time 1970 rolled around, The Guess Who was the best-selling band in the Canadian Music Industry. They were actually the first Canadian group to reach #1 on the Billboard charts. >>
todaymagazine.ca 45
5 with BURTON TAKE
T
Find us right next to Fallsview Casino
905.358.3611 IMAXNIAGARA.COM
Scan the code below for a discount
IMAX® IMAX Corporation.
he Guess Who disbanded in 1976, and Cummings went on to pursue a solo career. Cummings’ talent continued to serve him well, as he released hit after hit. His first hit as a solo artist was called “Stand Tall”. It was followed shortly after with “My Own Way to Rock”, “I Will Play a Rhapsody”, “Break It To Them Gently” and many more. Cummings was playing sold out shows all throughout Canada and the United States. Between the years of 1977 and 1980, Cummings won five Juno awards for Best Male Vocalist and Best Album. In 1978, his album Dream of a Child was the first platinum selling album by a Canadian. In the 80s and 90s, Cummings continued to tour and record. He joined Ringo Starr’s All Starr Band, and during that time, he also tried his hand at acting, taking a roll in the film Melanie, which also starred Don Johnson. With the release of the movie Austin Powers: The Spy Who Shagged Me, there was renewed interest in The Guess Who. This was due to Lenny Kravitz doing a cover of “American Woman” for the film. In 1999, The Guess Who reunited to perform at the closing ceremony of the Pan-American Games and launched a number of successful tours. In 2006, Cummings got together with Randy Bachman, one of the former members of The Guess Who and they recorded The Bachman-Cummings Songbook. The recording went on to be another platinum seller. In 2008, Cummings released another solo album entitled Above the Ground. It was his first CD that featured all original songs by him. It was lauded by critics and fans alike as one of his best pieces of work ever. In 2012, Cummings released his first ever live solo album, entitled Massey Hall, which included performances of some of his greatest hits. Cummings continues to tour and play sold out shows all over the continent, and he remains one of Canada’s most outstanding artists. He will be playing the Fallsview Casino Resort on April 24th. For more information on purchasing tickets please call 1-877833-3110 or visit ticketmaster.ca
CUMMINGS
1. IN HIS HONOUR. There is a theatre located in downtown Winnipeg named after Cummings (it’s called the Burton Cummings Theatre for the Performing Arts). There is also a community centre named in his honour in Winnipeg. 2. MADE TO ORDER. On December 30, 2009, Cummings was made an Officer of the Order of Canada. This is one of Canada’s highest civilian honours. He has also been appointed to the Order of Manitoba.
3. CLAIM TO FAME He was inducted into Canada’s Walk of Fame in 2011 (The Guess Who also have a separate star). He has also been inducted into the Canadian Music Hall of Fame, The Canadian Music Industry Hall of Fame, the Canadian Songwriters Hall of Fame and the Prairie Music Hall of Fame. 4. ON RECORD He has recorded 50 albums and released 47 singles. 23 of those were Canadian Gold singles. 5. GOING FOR THE GOLD. 22 of those albums were Canadian Gold Albums and 8 were Canadian Multi-Platinum Albums. He has had 6 American Gold singles, and 1 American Platinum album.
todaymagazine.ca 47
“A little magic can take you a long way.” Ronald Dahl
MAN
THE
MAGIC BEHIND THE
By Megan Pasche l Photos: Mike Farkas of G3 Designs
Greg Frewin is one of Canada’s most mind-bending magicians. He has won every major award in the world of magic including the Magician of the Year in the World Magic Awards in 2009 and first place at the International Brotherhood of Magicians competition. He has performed on stages that span the globe and currently performs at the Greg Frewin Theatre in Niagara Falls. We recently caught up with Greg to chat all about the man behind the magic. >> todaymagazine.ca 49
Q&A
MARRIOTT MAGAZINE: “Can you talk a bit about how you got started in magic? Did you perform magic as a child?” GREG FREWIN: “Well, that’s a very interesting question. When
I was 8, my grandfather used to do a bunch of little magic tricks, he was always that “class magician”, doing little coin tricks. When I was 8, they bought me a magic kit for Christmas, because I had shown a little interest. So I thought it was really cool, and I played and learned all the different tricks. And when I was 12, he took me to see Doug Henning, and when I saw a live magic show for the first time, that’s the day I went, ok, this is cool, this is what I want to do. When I was about 14 or 15 years old, I met a gentleman at a magic club, who then took me under his wing and started teaching me and showing me the ropes of the real true, slight of hand and all that kind of cool stuff. So that’s kind of how it all started.”
MM: “How do magicians learn all their tricks if magicians never reveal their magic?” GF: “I think it’s a little different now then when I was growing up,
because with the Internet, you can learn magic tricks so easily. One or two mouse clicks and you’ve got a magic trick. When I was young, not only did you have to know somebody or read a book, but it also took a lot of effort. And it was such a tight knit sort of secret kind of world, that when you did finally get to that level where you were learning magic, you appreciated it. You had to really want to do it to be able to get that far. Nowadays, kids click, they learn a trick, and they move on to something else. So we are seeing a decline in new magicians. It’s not as popular as it once was.”
MM: “What is your most complicated trick and how long did it take you to master?” GF: “Well, one of them is 12 years old, the other is 16, both my kids,
pretty much the most complicated trick. [Laughs] “You know, the routines in the show, they all vary, so it’s really hard to pinpoint specifically one trick, but I have one routine which I competed in the world championship almost 20 years ago now, which involves doves, and I won the world championships and a bunch of other major competitions with this act, because it was all original. In five minutes there was more magic in that act than in about a half hour of my normal show. It was just boom, boom, boom, one trick after another, very fast paced, and choreographed to music, the timing was really important. Also, anytime you put an animal into a routine, they could decide one day not to fly the way they are supposed to, so it makes it a little more complicated. But that’s probably my most complicated and most difficult routine. Once I got that routine to where it was, you can tell the audience really appreciated it. The audience understands the difference.”
MM: “How do you come up with your illusions?”
GF: “For the most part, I create most of my magic. In the magic community, there’s a very good brotherhood of friendship. I think it’s because we have to keep things somewhat secret, so we are all on the same side. So, we do work with each other a lot, for example, I have a car routine in the show that’s a brilliant piece of magic, that was created by a friend of mine, Matthew Beech. I called him up, asked permission, and he granted me the permission to do it. So we do that sometimes, but when you are creating something of your own, that can happen in different ways. Sometimes, and I don’t want to sound like I dream it all the time, but I’ve had nights where I’ve been sleeping and I’ve dreamt something. It doesn’t happen all the time, but if you get one of those ideas, you need to write it down, because you’ll never remember it the next day. But then the other times, I’ll just see something in life, I’ll be out somewhere and I’ll see something that is not even related to magic, and it might spark something. And I’ll go, ‘oh, that’s really cool”, that’d be cool if I could…’ and I come up with an idea.” MM: “And how long does that process take?” GF: “It can vary, but for the most part, you’re looking at two or
three months of research and development at that point. I like to draw things out and play around with them. Years ago I learned 3D studio max, which is an editing program for 3D visual cartoons. I’ll put in an illusion and design it to look like it would on stage, to get an idea of what it is going to be like. Then the process of building it and creating it comes next, and that can take up to six months, because now you’ve thought of something, but how do you make that work, and work well? Sometimes it goes faster, and sometimes it doesn’t even get out of the garage.”
MM: “How do you factor in things like sightlines?” GF: “None of that matters, I’m a true magician.” [Laughs]. “I never really consider that in the first stages of the thought process, in other words, the idea has to come without any limitations. You need to get the idea in your head to where you go, wow, this is awesome, I want to do this. Then, as you start designing, the limitations come at you. Maybe it’s an angle thing, maybe it’s a distance thing, or maybe it’s a height thing. Who knows? Once they come at you, you then have to solve those problems. Just like an inventor would with a product. It’s our job now to create it, and limit those challenges to almost none.”
MM: “Is there a magician or magicians that you look up to?” GF: “Sure, and once again, magic is a very tight community. We
have conventions, and each night of the convention there will be big shows, and there will be close up shows during the day, so I love taking in that. I loved watching Doug Henning when I was really young, and then Doug retired by the time I was really seriously into magic, and then it was Lance Burton and Siegfried and Roy. They
were really the two acts that I watched everything I could about. You know, watched their routines over and over again. I have VCR tapes that have wear out spots in them.”
MM: “What is the first thing people say to you when they find out what you do professionally?” GF: “Well usually if you say to them, well, I’m a magician, they say,
ok, but what do you do for a living? That’s the first thing I always get. Or, what’s your real job? It’s sort of worded that way. Years ago, I used to work on cruise ships and people would say, “oh, this is nice, do they give you a free cruise?” And I’m like, well, they give me the free cruise and they pay me. So I think a lot of people don’t really understand that you can make a living, and a good living, if you put the energy and time, so I think that is probably the thing I get most. When I was 14 years old, my dad told me, you’ll never make it as a magician for a living, go to school and do something else, but you know, that’s not what I wanted to do. It wasn’t about money, it was about the passion of magic.”
MM: “What happens at the World Championship of Magic?” GF: “A lot! Well, basically, it happens every three years, different
country every year. 3000+ magicians show up, and there will usually be up to 800 entrants into the competition, but in all different categories. There is close up magic, mentalism magic, comedy, but the biggest one is the stage category that I competed in. There were about 450 magicians in the year I competed. And literally, it just goes on for a week. Every day, all day, just different acts. You get marked on different things like originality, execution, etc. A judging panel gets to sit there for four or five days straight watching magic act after magic act, until they award the top.”
MM: “Do you have a favourite trick to perform?” GF: In an overall blanket, I really love working with the animals.
When I was a kid, I always thought it would be cool to be a veterinarian, but the sight of blood and all that stuff just doesn’t work for me. I’m a wimp.”
MM: “Why did you choose tigers as the major animal in your act?” GF: “I got an opportunity about 18 years ago to meet a gentleman
who works in the movie industry and I was going into Malaysia in a show and I pitched it to them and he came there and spent a year with me, and we worked hand on hand every day. He taught me throughout the whole year, how to work, train and take care of the animals, not only how to use them on stage, but also how to have them in your life. Because it’s not just about the show, I mean, it’s a 100%, every day job. If they don’t love you and there is not that bond, they are not going to do anything. You have to understand them. You really have to have that connection and it’s built up with time, effort put in and just that trust, that bond”
MM: “How much training is involved to get the tigers ready to perform?” GF: “Well, we do it in stages. We always start training when young,
because we have to know everything about them, and they have to know everything about us. We can’t just get a cat when they are three, four, five years old and start training them, because we just don’t know what has happened in their past life. But we usually start young and bring them into the theatre and get them used to the stage, and the smells and the different environment, and things that they have to feel comfortable with. And then, usually around 4 or 5 months old, we’ll start introducing them by walking them out on stage and getting used to the crowd. And from there, we have an illusion that’s designed for a one year old cat, so when they are about a year, we introduce them into the show and train the routine, and by the time they are about two to three years old, they’re fully fledged, ready to run and do whatever.”
MM: “Who does all the training?”
GF: “A gentleman named John and I work together. One of the
things with these animals is that you can’t work on your own for safety reasons. If they ever get spooked or something happens, you need to have someone there who knows what they are doing. So we work together, and we train together. They have to know who he is, they have to know who I am, and they have to trust both of us. They have to know his position in what they do, and they have to know my position in what they do.”
MM: “Are their personalities much like house cats?” GF: “Yeah, there are a lot of similarities. I always tell people they
are ten times everything, ten times as big, ten times as loving, they eat 10 times as much, they poop ten times as much. But very similar in all ways in the sense of how they play, how they hunt, etc.”
MM: “Are your children into magic at all?” GF: “I would never force my kids to be magicians. My son goes to
magic camp every year, it’s very cool, I think he enjoys it, but I don’t think he has a passion yet. Whether or not he gets that magic bug, we call it the magic bug, because once it gets you, it’s like a disease, you can’t get rid of it. He hasn’t got that magic bug yet, but he enjoys it, and I think that’s ok. If that’s where it goes with him, that’s fine. My daughter on the other hand, she’s an artist. She draws at least six or seven hours a day. She’s only 12, and if I showed you pictures that she drew, you wouldn’t believe that she was 12. And that’s great, and I’m glad that they both have their passions that they enjoy, so whether or not they get into magic, I’m not sure. But I’m not forcing them. I don’t think it’s important for them to do what I like, it’s important for them to do what they like.”
MM: “What would you say is the most rewarding aspect of performing here?” GF: “Umm sleeping in.” [Laughs] “Having your own business, even
when I was on the road, means that you are kind of your own boss. You are only as good as you make yourself become. So if I get lazy and slack off, the show gets lazy and slacks off, but then maybe I don’t work. There is really no one telling me to do this, or how hard to do it. So there is no one really to answer to, but there is also no one pushing me. And I think that’s probably one of the best parts about what I do.” More information on purchasing tickets to see Greg Frewin live can be found by visiting gregfrewintheatre.com todaymagazine.ca 51
EXPERIENCE THE
THE
PLEASURE OF PAMPERING By: Lauren Charley
12
TOP
SPAS IN ONTARIO
Relaxation is an essential part of any planned vacation, whether it is an escape for ten days down to the tropics, or a weekend getaway to a hidden gem outside the familiarity of the town you call home. Sometimes you just need half a day to treat yourself to a few peaceful hours of tranquility; whatever the occasion, one of the Top Twelve Spas in Ontario will leave you feeling rejuvenated and refreshed after serving you with the quality, priority treatment of luxury. >> todaymagazine.ca 53
1.
SERENITY SPA BY THE FALLS AT THE MARRIOTT FALLSVIEW HOTEL serenityspabythefalls.com • 6740 Fallsview Blvd., Niagara Falls Located inside the Marriott Niagara Falls Fallsview Hotel & Spa, Serenity Spa by the Falls invites you to delight yours senses by enjoying one of their revitalizing treatments, services or packages. Singles can enjoy a 1 hour Moroccan Perfect Body “Body Soufflé” with a combination of exfoliating orange peel and rich, hydrating oils. For a simultaneous relaxation experience, couples can share the Cascade Signature Treatment for 4 hours of bliss. Both partners will receive simultaneous facials, relaxation massages, deluxe spa pedicures, and hydrotherapy treatments in a private bath. Serenity Spa uses Moroccan Oil body products and Dermalogic facial products, both of which are offered in their Spa Boutique, enabling you to recreate your spa experience in the comfort of your own home.
2.
100 FOUNTAIN SPA AT THE PILLAR AND POST vintage-hotels.com/pillarandpost/spa 48 John Street W., Niagara-on-the-Lake Rated the #2 Spa of 2012, and #1 Spa in Canada of 2011 by “Spas of America”, the 100 Fountain Spa inside the Pillar and Post provides guests with a chance to experience the “relaxed elegance” of the hotel while getting pampered in their 13,000 square foot facility. Complimentary access is granted to spa guests for the heated indoor and outdoor pools as well as the hot springs, and fitness centre. One unique service available to couples is the “Relationship Retreat- this retreat is designed for those who seek to reveal, reflect and rekindle the spark of their partnerships with the help of the Spa Escape service, created by official relationship expert, Ashley Howe.
3.
THE SPA AT WHITE OAKS whiteoaksresort.com/niagara-spa 253 Taylor Rd, Niagara-on-the-Lake, ON Visit one of the largest spa facilities in Ontario located inside The White Oaks Resort. Featuring 17 treatment rooms and a very popular couple’s suite, guests are invited to choose between a traditional and a “ritual” treatment. The Ceremony includes a body massage, facial, and a healthy snack. Deluxe rituals are also available and feature additional services such as pedicures, manicures, and hydro therapy baths followed by a healthy, gourmet lunch. For “Brides to be”, bachelorette parties are offered spa credit packages, which come with wine & cheese or fruit & mimosas.
4.
SCANDINAVE SPA AT BLUE MOUNTAIN scandinave.com/en/bluemountain 152 Grey Road 21, Blue Mountains, ON Nestled within a natural forest setting within the mountains, The Scandinave is open year round to guests ages 19+. During your spa stay, visitors will “Enter into the serenity of the natural outdoor environment.” The spa presents unique Scandinavian Baths featuring a Finnish Sauna, Eucalyptus steam room, thermal and Nordic waterfalls, hot baths, cold plunges, and relaxation areas. Special treatments include hot stone, Swedish and sport massages, and there is even a pregnancy massage, perfectly tailored to the conditions of those who are expecting.
5.
SPA ROSSEAU AT JW MARRIOTT THE ROSSEAU therosseau.com/Spa-Resort 1050 Paignton House Road, Minett, ON Located on the Lake Rosseau shoreline in the heart of Muskoka in Ontario’s beautiful “cottage country”, JW Marriott The Rosseau invites guests to receive treatments at their full-service luxury spa, Spa Rosseau. The facility features separate areas for men and women, as well as a dedicated couple’s facility. In addition to relaxation services, The Salon at Spa Rosseau offers hair styling and makeup consultation. A must do is “The Rosseau Signature Head Massage”, a handcrafted massage designed by Spa Rosseau’s own skilled therapist. The massage includes a variety of techniques to release deep upper neck and head tension. A hydrating hair mask is applied as a final touch to complete the experience.
6.
THE SPA AT LANGDON HALL COUNTRY HOUSE HOTEL AND SPA langdonhall.ca/Spa-Services 1 Langdon Drive, Cambridge, ON The perfect place for a weekend escape, Langdon Hall is a peaceful country estate with a rich, hundred year old history. Spa visitors are welcome to use amenities at Langdon Hall, including tennis courts, a fitness center, croquet lawn, whirlpool and sauna, walking trails, and gardens. A new service offered is the “Peaks of Slimness Treatment”- this treatment includes a full body exfoliation followed by a variety of massage techniques, designed to render the body both toned and slender. The “D. Solution” used in the body treatment works in synergy against the phenomena responsible for dimpling and cellulite.
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SPA ON THE TWENTY IN JORDAN innonthetwenty.com/spa • 3845 Main Street, Jordan, ON Spa on the Twenty is located in the century old Vintage House at the Inn on the Twenty in Jordan; it overlooks the surrounding gardens with gazebo and well. Given the close relationship the Inn on the Twenty has with the winery, Cave Spring Cellars, their special interest is to offer vinotherapy services. Using the residue from the wine making, vinotherapy is a beauty process which rubs the pips and pulp into the skin. To experience this unique therapy, reserve a “Wine Country Wrap” which begins with an exfoliation of grape seed and sugarcane gommage, followed by a wrap in a mud of warm grape extract.
SPA TABOO AT TABOO RESORT IN GRAVENHURST tabooresort.com/spa • 1209 Muskoka Beach Rd, Gravenhurst, ON For ultimate relaxation, immerse yourself in an oasis of tranquility at Spa Taboo, where “the peaceful and serene tone set the mood”. Delight in a 60 minute “Chocolate Coconut Hydrating Body Wrap”, a treatment which helps fight dry skin and aging. The combination of the two main ingredients will offer an irresistible and moisturizing indulgence; coconut milk cleanses and nurtures, while the flavanols in cocoa smooth the skin. Enjoy the modern décor of the state-ofthe-art spa facility, and be sure to catch a round of golf on the resort’s own golf course, before or after your blissful experience.
9.
THE SPA AT WINDSOR ARMS HOTEL IN TORONTO windsorarmshotel.com/spa • 18 St. Thomas Street, Toronto, ON Situated in the heart of downtown Toronto at Bay and Bloor, The Spa at Windsor Arms provides panoramic views of the city from its location on the fourth and fifth floors of the hotel. Guests are encouraged to take a dip in their “indoor oasis", a bromine salt-water pool, and then relax by the adjacent fireplace or on the outdoor terrace. The spa offers a variety of classic spa services such as massage, manicures, pedicures, and facials, whilst also catering to the demands of beauty enthusiasts by providing air brush tanning, waxing, tinting, and threading. If you choose to spend a day, The Spa does offer dining and drinks menus, which include vegan and juicing options as well.
THE BRIARS SPA IN JACKSON POINT briars.ca/spa • 55 Hedge Road, R.R. 1,Jackson's Point, ON The Briars is a heritage Ontario lakeside resort surrounded by the natural beauty of woodlands, rivers and the Lake Simcoe shoreline. This resort combines the quaintness and comfort of a traditional country inn with the state-of-the art resort facilities such as The Spa. The Briars spa provides yoga sessions for the ultimate in relaxation, together with such Holistic treatments as Aromatherapy and Reflexology. Reflexology of course, is a unique relaxation treatment where pressure is applied, releasing energy blockages in corresponding parts of the body.
MIRAGE HAMMAM SPA BY CAUDALIE PARIS mirajcaudaliespa.com Shangri-la Hotel, Fifth Floor, 188 University Ave., Toronto, ON Mirage Hammam Spa introduces the old world into the new world by incorporating inspirations taken from ancient Middle East traditions and marrying them with those of the Vineyards of Bordeaux. A unique experience, the design of the spa is architecturally inspired with cultural and historical influences from Istanbul, Marrakech, and Paris. The dimly lit décor of the spa creates a peacefully exotic ambience, with silky upholstery in vibrant colours of orange and purples. Enjoy a traditional “Hammam and Gommage” steam and exfoliation treatment whilst you lay relaxed on Jerusalem gold marble, a unique and distinctly satisfying multicultural experience.
12.
THE SPA AT THE HAZELTON HOTEL IN TORONTO thehazeltonhotel.com/offers/spa • 118 Yorkville Avenue, Toronto, ON Bask in the ambiance of “Toronto’s Most Exclusive Hotel” in the five star accommodations at The Hazelton Hotel located in the heart of Yorkville. Offering an array of 60 minute exfoliations, The Spa allows guests to select from a number of different scrubs suited to their skin’s specific needs, and allows them to rediscover their once baby-soft skin. The “Thermes Marins Saint-Malo Body Treatments” are a must-have delight, as they are 100% natural, free of parabens and unnatural colour additives. A Volcanic Earth wrap provides a nourishing, moisturizing cream mask using Silicone resources to relax muscles and revitalize the skin.
Whatever your preference is when it comes to spa indulgence, there are state-of-the-art facilities waiting to cater to your wants and needs in locations throughout Ontario. Spoil your partner with the perfect romantic getaway, or reward yourself with a much deserved day of peace and relaxation. Discover one of the Top Twelve Spas in Ontario, for a lavish experience you will not forget. todaymagazine.ca 55
LIFESTYLE & CULTURE DEBI PRATT
|
NIAGARA FACTS
DEBORAH PRATT
THe CHARMiNG FACe OF NiAGARA’S WiNe iNDUSTRY Written & Photography by Sandra Ozkur
Y ear after year, millions of visitors come to Niagara wine country to take part in the many events and programs that are hosted by the Wineries of Niagara-on-the-Lake. The Niagara wine industry has so much to offer that guests return regularly to be part of the action. Every visit yields a new discovery: wine festivals, galas, tasting events, newvintage parties, wine tasting programs, vineyard tours, food and wine celebrations, winemaker’s dinners, concerts, Icewine festivities, celebrity luncheons, wine shows, competitions, seminars, and the list goes on and on! When the first estate winery opened its doors over thirty years ago, none of this existed. It was just a dream in the minds of two of the first wine producers in the region. In 1974, co-founders Donald Ziraldo and Karl Kaiser planted the first vinifera grapes in Niagara to make premium wines. And the next year Inniskillin Estate Winery was granted the first winery license in Ontario since prohibition. The partners had a vision of Niagara-on-the-Lake not merely as a wine producing area, but also as a premier wine and culinary destination. Taking their cue from the New World wine regions of California and Australia, Ziraldo and Kaiser’s goal was to produce premium wine from premium grapes grown in the Niagara Peninsula. But one person was there at the beginning who shared Ziraldo’s and Kaiser’s dream. Deborah Pratt, Public Relations Manager for Inniskillin, has been a driving force in the development and promotion of the Niagara wine industry since its inception. She has been with Inniskillin every step of the way
from the moment when Inniskillin first opened its doors to the public. Debi remembers, “We started in a packing shed at Ziraldo Nurseries, the family business that Donald was running at that time. The original winery site was just a few kilometers south of the existing winery. The winemaking partner, Karl Kaiser, originally from Austria, had produced some really great wines from local hybrid grapes in the early 70’s and together they saw a future in creating premium wines. Donald, as an entrepreneur, was certain that if he could convince some top restaurants in Toronto to serve Inniskillin’s wines, the LCBO would take notice.” With a stroke of luck, and some great press coverage, Inniskillin made its way into Ontario’s liquor stores. This novel upstart winery was doing something that had never been done before— growing vitis Vinifera grapes in the Canadian climate and producing very palatable wines. As a result of the media coverage, Toronto wine-enthusiasts became curious to find out for themselves what all the fuss was about and made trips to beautiful Niagara-onthe-Lake to taste Inniskillin’s wines. This is where Debi, a professional teacher, began to make her mark. As Donald’s friend, she often helped at the winery on weekends and holidays when she wasn’t teaching school. She worked with the customers, serving wine and answering questions and basically helping with anything that needed to be done. She quickly realized that there was a growing wine culture in Canada, and people were curious to learn more about wine. Most Canadians were raised on sweet bubbly wines so drinking drier todaymagazine.ca 57
European-style wines was a new experience for the majority of people. Debi quickly understood that in order for Inniskillin winery to succeed, the most important thing they needed to do was educate their customers. As an educator herself, she knew that tactile learning was the most effective way of retaining knowledge. She instituted the practice of giving hands-on interactive, demonstrations to make wine tasting a personal experience.
I
n 1978, the partners moved to the current location, the Brae Burn Estate, where they built a new winery and later turning the historic barn on the property to a wine boutique and visitor area. Debi enjoyed being part of this new business and was as enthusiastic about wine as the customers were. “I was also learning a lot from Donald and Karl and was eager to share my knowledge with others. It was all very new and exciting to me. I enjoyed creating a comfort zone for my customers who were as curious about wine and wine making as I was. I began by teaching the reason why we could grow good quality cool climate grape varieties in Niagara and then comparing the differences in the taste profiles of the different hybrid and European Vinifera grapes.” Here, Debi’s calling as a teacher came to the fore. “When sampling wines with the customers, I always used a point of reference— oaked vs. un-oaked wines, old vintages vs. younger ones, and New World vs. Old World flavours. I taught them how to identify the ‘notes’ in the wine by sniffing and sipping and then explained the basics of wine making for a greater appreciation of the product,” she explains. “Listening to their comments and points of reference led to an ease of conversation.” Debi discovered that a better understanding of the product translated into more wine sales! People would return to learn more and became regular customers.
D
ebi soon gave up teaching to manage the retail store, where she put her talents to work in creating tasting programs, winery tours and interactive group experiences for visitors. As more wineries began opening up in the area, Debi encouraged the new wineries to join together to share ideas and develop co-cooperative programs to promote all the wineries and the Group of Seven Wineries was formed in Niagara- on- the-Lake. She knew that the key to the success of a wine industry in Niagara would be in marketing the area as a whole. Debi envisioned Niagara as a world class wine and culinary destination. Soon the group of wineries began meeting
on a regular basis to organize tasting and touring programs as well as special events that highlighted each winery’s unique offerings. This cross-promotion ensured that the wine consumer left with an intimate experience of Niagara and took home a lot of knowledge and a lot of wine to share with friends! Debi chaired the marketing committee for 12 years, establishing strategies, branding, and programing that are still in place today but have been very successfully expanded upon. Over the years the marketing group became known as the Wineries of Niagara-on-the-Lake, and has grown to include 27 wineries that continue to build programing to enhance customer experience. Debi emphasizes, “We want to give people a reason to visit wine country year round; we want to keep improving while remaining focused on quality and customer service.” Niagaraon-the-Lake has definitely become a four-season wine destination with events on the calendar throughout the year. The Founders of Innisillin Niagara Estate Winery have come to be regarded as pioneers in the wine industry, and with them Debi Pratt must be given credit for her contribution to the growth of wine tourism in Ontario. Whether she is entertaining royalty, meeting with dignitaries, being interviewed on national television, or talking to the farmer next door, she is always hospitable and sincere. Her contribution in the area of marketing and public relations has put a pretty face on the wine industry, giving it the charm and personality that make all visitors feel at home in Niagara. Debi Pratt’s intelligence, skill and devotion to Inniskillin and to the Niagara community have earned her much respect. Debi has served on numerous committees, charities and boards over the years. She has received many prestigious awards for her tireless dedication to her work and community. Most recently, she was the recipient of the 2013 Lifetime Achievement Award from the Ontario Tourism Industry and was named 2013 Business Citizen of the Year by RBC at the annual Niagara Wine Festival. Yes, a lifetime of achievement is what Debi can be very proud of. So it must be with some wistfulness that after 38 years, this great ambassador of Niagara has announced her retirement. “My heart will always belong to Niagara, and I will continue to be involved in the Niagara wine industry in one way or another—but, now it will be on my time,” she says with a smile! The community wishes her well and we hope that we will continue to encounter Debi’s charming presence in around Niagara-on-the-Lake.
Established 1982
Family Estate
•Wine Sensory Garden • •Open 7 Days a Week • • Award Winning Icewines • • Artisanal Cheese and Gifts • • Legacy Tours in Season • • VQA Wine Bar and Boutique • 1 5 6 0 8 n i a g a ra r i ve r p a r k wa y n i a g a ra - o n - t h e - l a ke c a n a d a 9 0 5 - 4 6 8 -W I N E ( 94 6 3 )
w w w. re i f w i n e r y.c o m @reifwinery facebook.com/ReifEstateWinery
NIAGARAFALLS ESSENTIALS HOW HIGH IS THE FALLS? HOW FAST IS THE WATER? The Niagara River is about 58km (36 miles) in length and is the natural outlet from Lake erie to Lake Ontario. The elevation between the two lakes is about 99m (326ft), half occurring at the Falls themselves. The total area drained by the Niagara River is approximately 684,000 sq. km (264,000 sq. mi) Below the Chippewa-Grass island Pool control structure, the river falls 15m (50ft) to the brink of the Falls. The deepest section in the Niagara River is just below the Falls. it is so deep it equals the height of the Falls. The Chippawa Channel is approximately 17.7km in length and varies from 610 to 1220 m in width. Water speed ranges from 0.6 to 0.9 metres per second to 3 ft. per second. This channel carries approximately 60% of the total river flow.
WHERE DOES THE WATER COME FROM?
The Great Lakes are the world’s largest surface freshwater system in the world. The volume of water in the Great Lake would cover North America in about 3.5ft of water.
IS NIAGARA FALLS THE HIGHEST IN THE WORLD?
About 500 other waterfalls in the world are “taller” than Niagara. The Angel Falls in Venezuela is tallest at 979 m. However, some of the tallest falls in the world have very little water flowing over them. it’s the combination of height and volume that makes Niagara Falls so beautiful. More than 168,000 cubic m of water go over the crestline of the Falls every minute during peak daytime tourist hours. The Canadian Horseshoe Falls drops an average of 57m into the Lower Niagara River. The crestline of the Canadian Horseshoe Falls is approximately 670m wide. The plunge pool beneath the Falls is 35m deep. The height of the American Falls ranges between 21 to 34 m. This measurement is taken from the top of the Falls to the top of the rock pile at the base called the talus slope. The height of the Falls from the top of the Falls to the river is 57 m. The crestline of the American Falls is approximately 260m. The rapids above the Falls reach a maximum speed of 40 km per hour. The water through the Whirlpool Rapids below the Falls reaches 48 km/hr. and the Devil’s Hole Rapids 36km/hr.
Today less than one percent of the water of the Great Lakes is renewable on an annual basis (precipitation and groundwater). The rest is “fossil” water, a legacy from the last ice age. todaymagazine.ca 59
ABOUT TOWN ICE WINE MAKERS DINNER
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CALENDAR OF EVENTS
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WHERE’S WENDY?
Creating Perfect Pairings The Annual icewine Makers Dinner By: Megan Pasche
One of the most anticipated culinary events of the year, the Annual Icewine Makers Dinner, took place March 7th at the Niagara Falls Marriott. The dinner brought together one of the areas most talented Executive Chefs, Ron Kneabone of the Terrapin Grill, and one of the areas most respected winemakers, Bruce Nicholson, of Inniskillin Niagara. Together they created a wine and food filled evening that won’t soon be forgotten. Chef Kneabone graduated from the Culinary Institute of Canada in 1987, and has worked all across the country as well as in France. In his role as Executive Chef at Terrapin Grill, Chef Kneabone works very closely with many world-class wineries, including Inniskillin. Bruce Nicholson has been in the wine industry for almost 30 years, and is a tenured winemaker at Inniskillin Niagara. Bruce has made wine and wine making his passion: he is extremely skilled in all areas of the industry. But back to the big event. For $99 a couple, we were served a four-course meal, each of which came with a wine pairing. The meal started off with an appetizer for which we had three choices. I th with the Baked Quebec Goat’s Cheese, which was served on beet dressed bitter greens, and it was delightful. Other options included a Roasted Winter Root Soup and a Cold Riesling Poached Atlantic Salmon. The first course was paired with a 2012 Inniskillin Niagara Select Riesling. Inniskillin has been producing wonderful Riesling for close to 40 years now. The second course was a choice of Pinot Noir and Root Beer Braised Short Rib Martini, Bartlett Pear and Confit Duck Terrine or Double Smoked Bacon and Caramelized Onion Tart. I went with
the latter, and it was complemented perfectly by the 2011 Inniskillin Pinot Noir Reserve that was served. This wine is actually a favourite of Bruce Nicholson’s. The main course followed, and the options available were an Oven Roasted Striploin of Alberta Bison, 4 Cheese and Prosciutto Chicken Supreme “Cordon Bleu”, Sundried Fruit and Sourdough Stuffed Speck Quails, or Spinach and Filo Wrapped Pacific Halibut. The main course was served with a 2011 Inniskillin East/West Cabernet/ Shiraz. This wine is a collaboration between Inniskillin Niagara and Inniskillin Okanagan, taking a bit of the best from both vineyards. The final course-the dessert, was a choice of Spiced Bread Pudding, Dark Belgium Tart with Bailey’s Chantilly or a Pumpkin Crème Brulee. It was paired with a 2012 Inniskillin Vidal Icewine. This Icewine has received a variety of awards over the years and has been rated over 90 points in the Wine Spectator. The food and wine at this event were phenomenal and the most interesting part was having the Executive Chef and the Winemaker come out and introduce each course and explain why they chose certain foods and wine and why the tastes and flavours compliment each other so well. It provided an interesting insight into the construction of a gourmet menu. And at $99 per couple, it was a great deal too. The Niagara Falls Marriott will likely be doing more events like this one throughout the course of the year, given its great success. Space is limited for each event, so make sure to call or check out the website (niagarafallsmarriott.com/events) to get updates on what other food and wine events are happening in the upcoming months. todaymagazine.ca 61
CALENDAR of EVENTS Greater Niagara Home and Garden Show 2014 March 21 to 23 at the Scotiabank Convention Centre The whole convention centre will be turned into a playground for home and garden lovers, and will feature everything for the inside and outside of homes.
Tony Bennett at the Fallsview Casino
faithful advisor, following her own agenda, and along with her pregnant partner, Lesley, intervene to minimize the damage. But it may all be too late in this political story of mayhem and murder. Ticket information at ltpniagara.com
Kevin Nealon at the Fallsview Casino Resort
Niagara Falls Sports Expo
March 29 at Scotiabank Convention Centre Enjoy over 50,000 square feet of exhibitors, sports celebrities, seminars, memorabilia, equipment and much more. Some of the sports celebrities appearing include Pete Rose, Steve Ludzik, Johnny Bowen and several more. Event takes place from 10 to 6, and tickets and more info is available at nfsportsexpo.com
March 28 and 29 17 time Grammy Award winner Tony Bennett brings his legendary voice to the Fallsview Casino. Tickets can be purchased at ticketmaster.ca
May 24
Sugar Ray at Fallsview Casino Resort
April 25 and 26 This huge selling group known for songs such as “Fly”, “Every Morning”, and “When It’s Over”, bring their infectious pop sound to Niagara. Tickets available at ticketmaster.ca
Springlicious 2014
The Ravine
March 22 to April 13 at the Seneca Queen Theatre One of Canada’s most acclaimed playwrights , George F. Walker, will be directing the world premiere of The Ravine for Lyndesfarne Theatre Projects. Synopsis: Mayor Oscar Wallace has a big problem. Mysterious and homeless, Michele enlists fellow ravine dweller, Parnell and reluctant hit man, Finn, to expose Oscar’s secrets. Cassie, Oscar’s
a special show. Dinner starts at 6:15, and the show starts at 7:30. Ticket info can be found by visiting gregfrewintheatre.com
Steve Martin and Martin Short In a Very Stupid Conversation
Appearing with the Steep Canyon Rangers April 16 and 17 Funny men Martin Short and Steve Martin bring the hilarity to the Niagara Fallsview Casino incorporating stand-up, banter and even the occasional musical number. Ticket info at ticketmaster.ca
May 30 to June 1 on Queen Street in Downtown Niagara Falls This delicious festival offers tons of food, beer and wine and plenty of entertainment, all happening on Queen Street in Niagara Falls. There will be a full size carnival, three different stages packed with entertainers and much more. More information at springlicious.ca
Honeymoon Suite at the Greg Frewin Theatre
April 17 Honeymoon Suite is known for their hit songs such as “New Girl Now”, “Stay in the Light”, and “What Does It Take”, and they are coming to Niagara Falls for
Featured On: • Good Morning America • The Huffington Post • The Tonight Show • Funny Or Die
PRE PSHOCKING SURVIVOR TESTIMONY www.NightmaresFearFactory.com
This former SNL cast member brings his hilarious stand up comedy routine to Niagara. Ticket info at ticketmaster.ca
A Tribute to Dean Martin starring Joe Scalissi
May 28 Joe Scalissi is known as one of the best Dean Martin tribute artists in the world, and he is a bringing his show to Niagara Falls. Dinner starts at 6:15, and the show begins at 7:30. Tickets can be found by visiting gregfrewintheatre.com.
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? y d n e W
W
s ’ e r e h W
Being a woman in my early 30s, okay 40s… alright 50s, leave alone! Anyway, being very young Beingme a woman in my early 30s,a okay 40s… middlealright 50s, aged woman, I like to do, see, and experience as much leave me alone! Anyway, being a very young middleas I possibly Niagara theexperience greatest place to aged woman,can, I likeand to do, see, is and as much do Ithat! as possibly can, and Niagara is the greatest place to do that! If I feel like a spa treatment, there are hundreds to from. If I want a great mealare —breakfast, lunch, Ifchoose I feel like a spa treatment, there hundreds to or dinner— I have my pick of whatever kind of food I’m choose from. If I want a great meal —breakfast, lunch, feeling like. IfI have I am in mood to go dancing have or dinner— mythe pick of whatever kind ofand food I’m a few drinks great to clubs are around feeling like. Ifwith I amfriends, in the mood go dancing andevery have corner. Wine with toursfriends, and tastings, amazing shopping, fun a few drinks great clubs are around every attractions, trailsamazing — the list goes on fun corner. Wineawesome tours andhiking tastings, shopping, and on… follow me and I’ll show where to go!on attractions, awesome hiking trails you — the list goes and on… follow me and I’ll show you where to go!
Floral Showhouse Floral Showhouse
Early spring is always a mixed bag when it comes to weather. That’s why ona those but sunny days,to Early spring is always mixedchilly bag when it comes my favourite place gothose is thechilly Floralbut Showhouse. I weather. That’s whytoon sunny days, just love to meander in Floral the warm moist air,I and my favourite place to around go is the Showhouse. smell theto sweet eartharound and itsinfoliage. The moist springair, flowers just love meander the warm and are already in fullearth bloom and withspring colour;flowers the smell the sweet and itsbursting foliage. The tropical birds singingand andbursting the turtles in colour; the pond are already in are full bloom with theare quite content. Thesinging Niagara Parks do an amazing jobare tropical birds are and the turtles in the pond creating an atmosphere of tropical eye andjob after quite content. The Niagara Parks do ancandy, amazing a long grey winter, it’s a much-needed relief! creating an atmosphere of tropical eye candy, and after a long grey winter, it’s a much-needed relief!
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The Butterfly Conservatory Continuing on my quest to escape winter, I decided to spend an afternoon at the Butterfly Conservatory. It felt like I had just stepped into a tropical rainforest or a magical wonderland of waterfalls and butterflies. Again, the Niagara Parks have perfected the creation of wonder mixed with entertainment and education. I learned so much about butterflies and their life cycles. The conservatory has a special new Venom Exhibit going on right now and it will truly not disappoint. I had the chance to hold a snake (supervised of course), and I surprised myself and didn’t freak out. They also have other interesting creatures to see and learn about like tarantulas…I stayed away from that one. Just go, you’ll be happy you did!
Galleria Shops at the Fallsview Casino Feeling completely blissful and full of vitamin D from all of my tropical adventures, the next logical thing to do is go shopping! The Galleria Shops at the Fallsview Casino is the perfect destination for a little retail therapy. Where else can you go where you can have lunch, tastetest some wine, and find the perfect outfit all in one place? Okay I admit that I went a little nuts, but who can blame me with so much to choose from! I played mannequin in the window at Tango and got a few laughs before they chased me out. I sampled wine at the Great Estates of Niagara Wine Store. I joined in the parade of dragons that was going through for the Chinese New Year and I won twenty dollars playing the slots. Great day!
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Journey Behind the Falls
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Find out more and purchase Passes at niagaraparks.com todaymagazine.ca 67