Niagara on the Lake - Spring 2014

TODAY MAGAZINE

NIAGARA-ON-THE

BRAVO NIAGARA!

International Music Festival

+ Experience Wine Country Old Meets New Tea Culture in Niagara

VOL 1 | ISSUE 3

2012 SPRING 2014

$19.95

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WELCOME TO NIAGA

Welcome to the historic Town of NiagaraUpper Canada in 1792. We are delighted y getaway.

Niagara-on-the-Lake has much to offer this ti setting and pristine agricultural lands, to p Shaw Festival Theatre, there is something for

WELCOME TO NIAGARA-ON-THE-LAKE

Known as one of the most romantic areas i district features many quaint shops and bouti noted historical, architectural sites. Here y accommodations, from local bed and breakfa

Niagara-on-the-Lake has much to offer this time of year. From our beautiful countryside setting and pristine agricultural lands, to premier wineries and the world-renowned Shaw Festival Theatre, there is something for everyone.

Known as one of the most romantic areas in Canada, Niagara-on-the-Lake’s heritage district features many quaint shops and boutiques, outstanding culinary restaurants and noted historical, architectural sites.

Here you will also find some of the finest visitor accommodations, from local bed and breakfast homes to 5-star hotels and spas.

Our town continues its commemoration of the War of 1812 Bicentennial this year, and 4 Niagara on the Lake

Our town continues its commemoration of th we hope you will join us for several significant events and re-enactments, including we hope you will join us for several significan The Burning of St. David’s, World War 1 Secord Bicente Battle of Fort George, Laura Dinner, Fife and Drum Muster, Battle of and Soldiers’ Day, under Occup Chippawa, Battle ofField Lundy’s LaneNiagara and the Celtic Festival at Fort George.

We hope your stay We hope you you enjoyenjoy your stay and look for-and look forwar ward to welcoming you back again.

Best wishes, Best wishes,

Dave Eke Dave Eke Lord Mayor Lord Mayor

NIAGARA-ON-THE

COVER STORY BRAVO NIAGARA! l 10

Spring Into Music @Stratus 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 Sandra Ozkur Lynn Ogryzlo Andrea Kaiser Lauren Charley Angelo Aiello TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc @revpublishing www.revpublishing.com

IN FOCUS ESKOOT NIAGARA l 26 Clean, Green Fun

FOOD & DRINK BEING PART OF THE COOL CROWD l 20

6

Niagara’s cool climate wines

TEA CULTURE IN NIAGARA l 24 Enjoying afternoon tea

EXPERIENCE WINE COUNTRY l 41 The growth & development of Ravine Vineyard Estate Winery

GETTING YOUR GRILL ON l 44

Grilling brings together food, wine, family and friends

BUILDING A BETTER BURGER l 50

10

Beef lovers take burger building very seriously

BEER PRETZELS l 60

They’re irresistible, seductive and delicious

RECIPES WILD MUSHROOM SOUP l 45 ANNA OLSON’S LEMON MERINGUE l 48

PROFILES MARC LYONS l 52 Executive chef at Queen’s Landing

LIFESTYLE & CULTURE

16

DEBI PRATT l 6

The Charming Face of Niagara’s Wine Industry

NIAGARA-ON-THE-LAKE FACTS l 15

ABOUT TOWN NIAGARA-ON-THE-LAKE HERITAGE l 16 Colonel John Butler & Butler’s Barracks todaymagazine.ca

THE OUTLET COLLECTION l 23

Niagara’s Newest Shopping Destination

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OLD MEETS NEW l 30 Niagara-On-The-Lake is published by Rev Publishing Inc. All opinions expressed in NiagaraOn-The-Lake are those of the authors and do not necessarily reflect the views of Niagara-On-TheLake, 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 Niagara-On-The-Lake are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Niagara-OnThe-Lake does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

Secord-Williamson House

NIAGARA-ON-THE-LAKE MAP l 34 A STEP INTO THE VILLAGE l 36 Gateway to Niagara-On-The-Lake

A WHOLE NEW WAY TO EXPERIENCE NIAGARA FALLS l 56 Niagara’s newest boat tours

EVENT CALENDAR l 63

41 todaymagazine.ca 5

DEBORAH PRATT The Charming Face of Niagara’s Wine Industry Written & Photographed by Sandra Ozkur 6 Niagara on the Lake

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, new-vintage 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-on-the-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 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.

In 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.

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.”

Niagara-on-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

“WITH A STROKE OF LUCK, AND SOME GREAT PRESS COVERAGE, INNISKILLIN MADE ITS WAY INTO ONTARIO’S LIQUOR STORES ” “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.

Debi 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.

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. todaymagazine.ca 7

SECRET GARDEN & GALLERY

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TO VISITORS! 178 Victoria Street Niagara-on-the-Lake 178 Victoria Street (just off Queen, behind Niagara-on-the-Lake theStreet Bank of Montreal) Just off Queen

behind Bank of Montreal.

Renowned Niagara-on-the-Lake artist Angie For more than 30 years, Angie Strauss has been one Strauss is respected worldwide for artists. her colourful, of Niagara-on-the-Lake’s most famous Her paintings are and natural...rich in ... beautiful andcolourful, natural beautiful Impressionist oil paintings depth and texture. striking a chord in the many visitors she welcomes, seeming to just “make people happy”.

Angie’s impressionist style and understanding of colour Her “secret” garden and gallery areashidden have made her work popular worldwide, it just from seemsbehind to makeapeople happy. view lovingly restored 1850’s Victorian farmhouse and her home for the past forty years.

Now, for the first time, the artist has opened her Enter garden gateCentre and you’ll discover secretthrough Garden, the Gallery & Crafts to the public, and invites visit her wonderful English country where she fiyou ndstoher inspiration. garden and charming gallery,&tucked away behind her A tranquil fish pond waterfalls, abundant lovingly restored 1860’s Victorian farm house which is with waterlilies and hyacinths, leads you to a also her home. rambling English perennial garden, showcasing an Enter through the gardenof gate and you’ll overwhelming variety exotic and discover native plants where she finds her inspiration; a tranquil fish pond && fl owers. It’s no surprise this was the residential waterfalls abundant with waterlilies and hyacinths, garden chosen thebushes, Town when it won the title as rambling Englishbyrose colourful hydrangeas, and a multitude of exotic and native plants.

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Follow the meandering brick path, then under

Walk under a graceful sixty foot weeping beech tree sixty high weeping Beech oil tree to find her toafind her foot studio.

It’s filled with original paintings &wonderful art prints on gallery. canvas, accompanied by sterling It features the artist’ssilver original jewellery, pottery, silk scarves, and ceramics oil paintings, art prints on canvas & paper, cards, All of the amazing treasures she sells are handmade, handmade jewellery and gifts.

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treasures she sells are unique ... and surprisingly This unique place is much more than just a shopping affordable! experience. It’s a world filled with beauty and charm Thisincludes specialAngie, placewith is amuch moreasthan - which personality brightjust a shopping world filled with and colourfuladventure as her art ... ... it’s andaan inspiration to all beauty who meet and her. charm - including Angie - with a personality as vibrant as her art ... and an inspiration to all who meet her.

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Established 1982

Family Estate

One of Niagara-on-the-Lake’s founding-family wineries, Reif opened in 1982, after founder Ewald Reif planted its vineyards in 1977; the property was later acquired by nephew Klaus W. Reif. Today, the large 50-hectare site produces a complete range of varietals, including Vidal Icewine, a perennial medal winner. Premium “first growth” reds from the oldest vines are turning heads as well. The winery boasts one of the most sophisticated, educational tasting room experiences in Niagara, complete with themed flights, blind tastings, food pairings and a new sensory wine garden. The neighbouring Victorian mansion is a splendid setting for weddings and other catered functions.

Honestly great wines.

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10 Niagara on the Lake

Bravo Niagara!

International Music Festival Spring Into Music @Stratus Photography by: David Haskell

Bravo Niagara! is a festival that Christine Mori has been dreaming about for 30 years. The idea was in the conceptual stage for many years, waiting for the right moment, the right setting and the right people to get involved. And that right moment has revealed itself, right here in Niagara-on-the-Lake, as piece by piece, Bravo Niagara! International Music Festival has fallen into place. As Christine and her daughter Alexis Spieldenner put it, “the stars are aligning.” From a wish, to a persistent thought, to the knowledge that ‘yes, we can really make this happen’; this mother-daughter team have put together a festival that is truly going to be a day to remember.

Christine and Alexis are a dynamic duo committed to fulfilling this dream of starting a spring music festival in

formed solo concerts with artists ranging from Isaac Stern to Branford Marsalis and worked along such notable artists as Marvin Hamlisch, Henri Mancini, Steve Allen, Victor Borge, Roberta Flack, Bobby McFerrin, as well as world-renowned classical violinists Shlomo Mintz, Robert McDuffie, Dene Olding and Nigel Kennedy. After moving back to Niagara to be closer to her father, Christine was able to concentrate on finally starting to organize the music festival she had been dreaming about. Bravo Niagara! begins a new chapter in Christine’s musical career that reconnects her with her Canadian roots. She says, “I’m very excited to bring my experience and passion for music to the Niagara Region”, and she hopes that her unconventional approach to the concert going experience will attract new audiences and

“A painter paints pictures on a canvas. But musicians paint their pictures on silence.”

Leopold Stokowski

Niagara-on-the-Lake. Christine Mori, a veteran musician with over 35 years in the music industry, and Alexis, a harpist and recent graduate of Duke University bring together their own individual talents and expertise as founders of Bravo Niagara!

Music is something that seems to run in the family, at least in this family.

Christine Mori grew up in Toronto, but left in the mid 70s to attend The Juilliard School. Upon graduation from Juilliard, Christine began her career with the Florida Orchestra, where she performed as principle pianist for almost 30 years. She per-

ensure a life-long appreciation of the arts.

When Alexis graduated from Duke University, in May of 2013, she joined her mother in Niagara-on-the-Lake, and together they got to work planning the festival. As a “musician’s kid,” Alexis spent much of her childhood growing up backstage. From sitting on the lap of a grandfatherly man named Isaac Stern to meeting the inspirational Bobby McFerrin who told her to “reach for the stars”, Alexis’ early exposure to the world of music set the stage for a life-long love of music.

She began studying the harp at the age

of five and by age 11, she had made her professional debut, alongside her mother as they joined together to form Trio Dolce Vita. She played as the principle harpist for FloriMezzo Orchestra and the St. Petersburg Opera Company for several years.

While at Duke, she performed with the Duke Symphony Orchestra and worked with an El Sistema-inspired organization that provides free classical music education for underprivileged children. She became inspired by the power of music for social change and worked alongside university leaders on several music and social entrepreneurship initiatives. After moving to Niagara-on-the-Lake, she started Lady With a Harp Niagara, where she plays weddings and other special events.

So really, if anyone knows about music, it’s these two.

From the very early stages of planning, to the months leading up to the festival, everything has been falling perfectly into place.

However, Christine and Alexis say this wouldn’t have been possible without the support of many key individuals. They note, “as the saying goes, it takes a Village to raise a child. In this case, it takes The Village, to launch a music festival. From John Hawley and our Village neighbours who have been a source of support from day one to Stratus Vineyards, Steinway Piano Gallery Toronto and our generous Presenting Sponsors, including CIBC, The Village and Stothart Investments Ltd., we are so grateful for our tremendous network of support and the community of Niagara-on-the-Lake.”

When a process flows so organically, it really seems as though it’s just meant to be. That’s todaymagazine.ca 11

not to say that it has been easy though.

Alexis and Christine spend the majority of their waking hours thinking and doing and planning for this festival. It’s been lots of sleepless nights and lots of missed meals.

But the end result? It’s worth it.

Bravo Niagara! will “elevate your senses with the synergy of music and wine.” As the overview of the festival states, “after the period of winter quietude, Bravo Niagara!’s Inaugural Festival will celebrate spring’s return with a resurgence of creative energy and artistic spirit. The festival will awaken our senses and serve as a catalyst, a springboard, to the high season of cultural richness to come.” Bravo Niagara!’s inaugural festival “Spring into Music @ Stratus,” featuring JUNO Award winning vocalist Molly Johnson, internationally acclaimed jazz and classical artists, and the World Premiere of a newly commissioned work, will be taking place on April 12 in the Stratus Press Alley. Audience members are invited to “witness the magical transfor12 Niagara on the Lake

mation of the Stratus Press Alley from a wine production room into an intimate and elegant music production room with a ninefoot concert grand Steinway taking centre stage.” Seating will be a combination of long harvest tables and cabaret style seating, given the venue an evocative and eclectic feel. Candlelight will set the mood. Limited tickets are available for each concert and the intimate venue space will provide both the performers and the audience with a captivating concert experience.

Regarding Stratus, Christine notes, “artists are looking for this kind of venue…the musicians are excited about it, because it’s giving them the opportunity to be closer to the audience, reminiscent of the days of the grand European salons. It eliminates the formalities of the traditional concert hall, allowing less pressure and more artistic freedom.” Suzanna Janke, Director of Hospitality and Retail at Stratus Vineyards shares, “Stratus is thrilled to be the backdrop for Bravo Niagara!’s inaugural concert

series. This inspired collaboration, driven by passion and quality, perfectly echoes the spirit of the winery.” Christine and Alexis go on to say, “our vision is to revitalize the conventional concert experience through innovative and inspired performances. We want to provide an alternative venue for both seasoned concertgoers and younger generations to experience the exhilaration of live performance.”

The festival will take place over the course of one music filled day. The first concert, starting at 2:30pm features Bravo Niagara!’s unique mentorship program, “Protégé Project”, which provides opportunities for young stars to perform alongside their distinguished mentors. Grigorios Zamparas, a concert pianist born in Greece and Nadia Azzi, a fifteen-year-old piano prodigy who has studied with Grigorios will take the stage for a dynamic program of classical favourites and virtuoso masterworks. Grigorios has received critical acclaim for his versatile performing career across Greece,

Robi has received many awards throughout his career, including a 2012 JUNO Nomination for Traditional Jazz Album of the Year (Aspects of Oscar) and the 2012 TD Canada Trust Grand Jazz Award at the International Montreal Jazz Festival. Mike Downes, likewise, is one of Canada’s finest jazz musicians and was recently nominated for a 2014 JUNO for Traditional Jazz Album of the Year (Ripple Effect). “Jazz Up Close” will feature two programs, a solo performance

by Robi followed by the all-star trio, as Molly and Mike take the stage alongside him.

Brigitte Robinson, an accomplished actor who has appeared in theatre, film and television across Canada, and who is also a former member of the Shaw Festival who performed for 13 years in over 25 productions, will introduce each of the artists.

Alexis and Christine can’t contain their smiles as they talk about how excited they are to have a group of such high caliber artists taking part in the inaugural festival.

The festival will utilize a synergy of all the arts-music, wine, culinary and visual arts-to create a true “symphony of the senses.”

Audience members will be led through a tasting of an assemblage of Stratus wines, which will serve as a prelude to the intimate performances to follow. A post concert reception will be taking place at The Garrison House after the last show ends. All the artists featured in the festival will be there for a meet and greet, as well as a CD signing. Separate tickets will be available to purchase for this portion of the festival.

It’s evident when Christine and Alexis talk about the festival, that everything about it really is a dream come true. And getting to work on the festival together has been one of the best parts for both of them. They truly have a sound relationship.

Brigitte Robinson Bulgaria, former Yugoslavia, Russia, Latin America, South Korea and the US. Most recently, he completed his recordings of all five of Anton Rubinstein’s Piano Concerti.

Nadia Azzi is an accomplished concert pianist, who has performed at Carnegie Hall three times, is a recipient of several top prizes at the national and international levels, and is currently studying at the pre-college division of The Juilliard School.

Another exciting component of this program will feature the World Premiere of a newly commissioned work by Bravo Niagara!’s Distinguished Composer-in-Residence, Constantine Caravassilis. Constantine has been praised by the Toronto Star for his “timeless music” and recognized by the Toronto Art Foundation as “one of the most prolific and highly gifted emerging composers in Canada.”

Constantine notes, “I am very pleased to be joining the inaugural Bravo Niagara!

International Music Festival this season,

as its first Distinguished Composer-inResidence.” He continues, “Stratus offers a great alternative to the traditional concert hall. It’s style, ambiance and character will delight audiences and performers alike. It is with no doubt that the vision of the festival’s organizing team will bring much excitement and will add a great deal of colour to the community of Niagara-on-the-Lake.”

The second concert, “Jazz Up Close”, will feature JUNO Award winning vocalist Molly Johnson and JUNO-nominated artists, jazz pianist Robi Botos and bassist Mike Downes. Molly Johnson is known as one of Canada’s greatest voices. She has performed sold out shows around the world, and in 2009, won a JUNO Award for Best Vocal Jazz Album (Lucky), as well as the 2009 National Jazz Award for Best Female Vocalist.

Robi Botos is a jazz pianist of Hungarian descent who has earned recognition as one of Canada’s most elite jazz musicians. Having been mentored by the great Oscar Peterson,

The long term vision Alexis and Christine have for Bravo Niagara! is to create an opportunity for both artists and audience members to become musical ambassadors.

Alexis and Christine note, “we strive to ensure the longevity of live music for future generations by inspiring individuals to collectively embrace it’s intrinsic value. As a community, we must recognize music’s potential to stimulate not only economic, but cultural vitality.”

An exciting alliance that has recently formed for Alexis and Christine is one with Euterpe, a non-profit charitable music organization that is dedicated to “awakening young minds to the joys of music.”

If the first year is any indication, the Bravo Niagara! International Music Festival will only continue to grow and form more new and exciting partnerships as time goes on.

This festival will be delighting music fans for years to come, and continue, as Alexis likes to put it, “to enrich the cultural fabric of Niagara-on-the-Lake.”

For more information on the festival and to purchase tickets, check out the official website at bravoniagaraimf.com todaymagazine.ca 13

BRAVO NIAGARA! PRESENTS

SPRING INTO MUSIC @ STRATUS Celebrate our Inaugural Festival with 2 unforgettable concerts!

Saturday April 12, 2014 Featuring JUNO Award Winning Vocalist

Molly Johnson

ELEVATE your senses with the synergy of music & wine INTIMATELY CLASSICAL @ 2:30pm Concert Pianists Grigorios Zamparas Nadia Azzi World Premiere by Composer-in-Residence Constantine Caravassilis

JAZZ UP CLOSE @ 7:30pm JUNO Award Winning Molly Johnson JUNO Nominated Artists Robi Botos, Piano Mike Downes, Bass

For information and tickets, visit bravoniagaraimf.com

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FACTS ABOUT NIAGARA-ON-THE-LAKE • It was the site of an old Neutral Indian Village called Onghiara.

• Niagara-on-the-Lake was originally known as Butlersburg, named after Colonel John Butler, who was the commander of Butler’s Rangers.

• In 1781, the town got its official status and became known as Newark. It was used as a British military site, and was a popular spot for British loyalists from the United States to flee in the aftermath of the American Revolution.

• It had a third name change in 1798, when it was called Niagara and named as the first capital of Upper Canada.

• The capital of Upper Canada was changed to York (now Toronto) during the War of 1812.

• The town was burnt to the ground in 1813, as American troops retreated and made their way back to Fort Niagara.

• The town was entirely rebuilt, and they focused the residential area around King and Queen Streets, which were out of firing range of Fort Niagara.

• The town was once again renamed in the 1880s, this time to what it remains to-

day: Niagara-on-the-Lake. This change was made because to avoid confusion with Niagara Falls.

• The town got its first school in 1859, and it was called Niagara Public School.

• The majority of the military sites in town (Fort George, Navy Hall and Butler’s Barracks) have all been restored and are open to visitors.

• Fort George was restored during a “Make Work Project” during the Great Depression in the 1930s.

• Niagara-on-the-Lake was home to many “firsts” in the Province. The first newspaper, first lending library, first historical museum and first provincial parliament.

• Niagara-on-the-Lake served as a stop on the Underground Railroad.

• The town’s historic district was designated as a National Historic Site of Canada in 2003. Specific buildings that have been designated as National Historic Sites include: the Battlefield of Fort George, Fort George itself, Butlers Barracks, Fort Mississauga, Old Court House Theatre and The Niagara Apothecary (which is the oldest apothecary in Canada)

• St. Mark’s Church was built in 1791 and is the oldest Anglican Church in Ontario • McFarland House is the oldest surviving building in Niagara-on-the-Lake, and was used as a hospital and Officer’s Quarters during the War of 1812. Because of this, it survived the burning of the town in 1813.

• Niagara-on-the-Lake is the only town in Canada whose elected official is known as Lord Mayor. This title is much more common in Britain.

• The historic old town is a popular film location, and films such as The Dead Zone, The Experts, The Ref, Canadian Bacon, That Old Feeling and Amelia have all been filmed there.

• The picturesque gazebo that sits on the shores of the lake was actually built for the filming of The Dead Zone and donated to the town when filming wrapped.

• In addition to the main area of Niagara-on-the-Lake, the town also encompasses several different villages: Glendale, Homer, McNab, Queenston, St. David’s and Virgil.

• In 1996, Communities in Bloom, a national beautification program, named Niagara-on-the-Lake the “prettiest town in Canada.”

• In 1974, Inniskillin was given the first estate winery license since the days of Prohibition. This was the start of what would become a huge industry in Niagara. todaymagazine.ca 15

Niagara-on-the-Lake Heritage Colonel John Butler & Butler’s Barracks

J

ohn Butler was born in Connecticut, and was the son of an officer in the British Army. His father and brothers were involved in the British Indian Department, so John followed suit. He soon became friends with William Johnson, a man who forged alliances between the British and the Six Nations Iroquois Confederacy.

He was married in 1752 to Catherine Bradt, and they had five children. By the year 1755, John Butler was a Captain in the British Indian Department and was adept at speaking several Indian languages. When the American Revolution broke out, he was sent to Quebec, but was soon dispatched to Niagara so he could manage the department there. Butler was instrumental in forming the alliance between the Natives and the British. During the Battle of Oriskany, which took place in August of 1777, he led a troop of Indians and Loyalists in an ambush. He

16 Niagara on the Lake

By Megan Pasche

was successful in this battle, was promoted to Lieutenant Colonel, and was permitted to raise a Corps of Rangers to serve alongside the Indians on the battle frontlines. The name Butler’s Rangers (or Butlers Corps) was soon established, and the corps continued to grow in numbers. They fought in all major battles that took place on the Northern Front, and they were stationed at Fort Niagara. The Corps was in existence for six years and had over 600 men serve in its ranks. The Corps was disbanded in July of 1784.

When the Revolutionary War was over, Colonel John Butler settled in Niagara, where he began farming. He also served as the Deputy Superintendent of the Indian Department, a Justice of the Peace, a member of the Land Board of Niagara, Lieutenant of the County of Lincoln, Commanding Officer of the Nassau and Lincoln militias, a leader of the Church of England in the Niagara Commu-

nity and a member of the Masonic Order.

He was one of the founding fathers of Upper Canada, and an important figure in the history of the Niagara area. He died in 1796.

Visitors to Niagara-on-the-Lake can visit Butlers Burial Ground, located at the end of Butler Street in Niagara-on-the-Lake. It is a small green space containing the graves of Colonel John Butler and some of his family members, along with historical plaques providing details on his life.

You can also visit the monument marking the spot of the Butler Homestead as well as view the remains of the house foundation.

It is located in the Colonel John Butler Homestead Park in St. Andrews Glen on Balmoral Drive.

Butler’s Barracks Sitting on a large span of land just outside the Heritage District of

Niagara-on-the-Lake, is a cluster of historical buildings known as Butlers Barracks. The parcel of land sits just West of Fort George and the buildings that were originally there served as the British Indian Department and essentially functioned like an embassy to the Aboriginal people in the Region. This group of buildings was eventually destroyed during the War of 1812.

When the War of 1812 ended, new barracks and buildings were constructed further away from the water, putting them in a less vulnerable position, away from the barrels of American cannons and guns. By 1854, the area was known as Butler’s Barracks, named so in tribute to the man who helped found Niagara.

In 1864, Butler’s Barracks consisted of 20 buildings that were surrounded by a barrier made of logs. Some buildings were located outside the barrier, and they include structures such as the Commissariat Officers Quarters, the Commandants’s Quarters, the Hospital, a fuel yard, and some storehouses.

The site was soon the headquarters for the defense efforts in Niagara.

As time went on, the site was used as a summer training camp for military units, and upon the outbreak of World War One

in 1914, it was used as a training ground for over 14,000 soldiers from the 2nd Division of the Canadian Expeditionary Force. By 1917, Butler’s Barracks became the winter training camp for the Polish army. It continued to serve as a training camp right through to the 1960s. Soldiers that trained there served in the Second World War, the Boer War and the Korean War, as well as trained for numerous peacekeeping missions.

The Gunshed

These days, the spot is a national historic site and stands as a tribute to a great man in Niagara’s history and also as a commemoration of over 150 years of military activity.

The site currently has four of the original British Colonial buildings and one Canadian built structure.

The trail you will find is called The Otter Trail (named after Sir William Otter, Canada’s first Canadian born General that served the Canadian Army). The trail links Fort George and Butler’s Barracks, and also connects to two recreational trails: the Waterfront Trail and the Niagara River Recreational Trail. You’ll also notice other marked trees planted around the site that indicate where other roadways once existed.

Visitors to Niagara-on-the-Lake are free to walk through the existing military complex, and take a self-guided tour as laid out by the informational plaques sprinkled around the site.

Site Highlights: • Built in 1817/1818.

• Two story buildings that could house up to 100 soldiers.

• Built of log and brick, with musket loopholes instead of windows.

• Today is home to the Lincoln and Welland Regimented Museum.

The Commissariat Store & Office • Built in 1839.

• 2-½ story building, which had stores serving the British Commissariat Department The Junior Commissariat Officer’s Quarters

• Built in 1821 • Was used to store guns and artillery supplies

The Korean War Building Built after the Korean War, though typical of many of the buildings that once stood in this spot.

Military Roads

The Engineer’s Bridge This structure was built by the Royal Canadian Engineers, many of who went on to fight and perish in the First World War. Butler’s Barracks is an extremely interesting place to visit, especially when the weather gets a little bit warmer, as only one of the buildings is open for public viewing.

Strolling through the complex, it’s easy to picture lines of soldiers marching solemnly and practicing their drills, preparing to defend the country.

Niagara-on-the-Lake is an area rife with history, and spring is the perfect time for exploring these fascinating structures that serve as reminders of Niagara’s sometimes bloody, though always compelling past.

• Built in 1817 • Originally meant to be stables, but was turned into a residence and office. todaymagazine.ca 17

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BEING PART OF THE

COOLCROWD By: Angela Aiello l Photos: The Brain Farm

20 Niagara on the Lake

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 Cuvee 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!

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THE OUTLET COLLECTION AT NIAGARA Niagara’s Newest Shopping Destination Opening in the Spring of 2014, The Outlet Collection at Niagara will be an exciting new addition to the shopping options available in the Niagara Region.

The collection will house close to 100 stores, some of which include Banana Republic, Bench Outlet, Brooks Brothers Outlet, Calvin Klein, Forever 21, Gap Outlet, Izod, Michael Kors Outlet, Naturalizer, Osh Kosh, Tommy Hilfiger, Van Heusen and one of the main anchor stores, an 80,000 square foot Bass Pro Shop, which will be one of only three Bass Pro Shops in all of Canada.

This new mall will be easily accessible off the QEW and is located only one hour from Toronto, and a short drive from Buffalo.

The sprawling 520,000 square foot complex will serve as the new gateway to the Niagara Region. The complex will be a beautiful, open-air site, which is the largest of its kind in the country. The design and architecture of the complex will make for a truly enjoyable shopping experience.

In addition to all the stores, there will be restaurants and a food pavilion. Bri-Ann

Stuart, General Manager of the Outlet Collection at Niagara notes that The Eatery is an “expansive food building, which includes an outdoor patio and event area with fireplace. There will be a variety of delicious food options providing a choice for every palate.” The event space will be perfect for things such as farmer’s markets and other community events.

The Outlet Collection at Niagara is the Regions most significant development in several years. The $178 million project will be a large boost to the area economy, creating hundreds of jobs, as well as entice people to stay on this side of the border while shopping. It is estimated that this project will create around 1000 construction jobs and around 1,500 full and part time jobs once the centre actually opens.

David Eke, Lord Mayor of Niagara-on-the-Lake, notes "the Outlet Collection at Niagara will be much more than Canada's largest, outdoor shopping centre - it will be a major tourist destination, attracting people from across Canada,

the United States and beyond to Niagara.

Visitors will shop in our stores, dine in area restaurants, and stay in our many fine hotels and accommodations.” He continues, “in addition to the jobs created during its construction, the centre has the potential to create thousands of permanent jobs and provide significant tax revenue for our area.

This is a win-win situation for Niagara's business owners and workers. We look forward to the official opening of Phase One in May of this year and the positive impact it will have on our community."

Bri-Ann Stuart, General Manager of the Outlet Collection at Niagara builds on that sentiment, saying “in support of the strong draw of tourism to the Region, a designated motor coach drop off/pick up location is available to accommodate group tours visiting the facility. Our guest services building will provide shoppers with services and welcome that exceeds their expectations.”

Several exciting events are planned to mark the opening of the Outlet Collection at Niagara in May of 2014. Check out outletcollectionatniagara.com for all additional information and updates, including a full listing of stores, which will be revealed in the upcoming months. todaymagazine.ca 23

TEA CULTURE IN NIAGARA I

By: Lynn Ogryzlo Photography by: Jon Ogryzlo

t was the combination of sugar and caffeinated tea that gave the working poor of the 19th century England their afternoon boost. Add to that some simple food and it fortified those who had a more physically demanding occupation than anyone does today.

Afternoon Tea was not always as dull as necessity dictated. On the other side of town Afternoon Tea was being served to the aristocracy in a manner that defined elegant decadence.

While the offering of luxurious foods has improved over the years, so has the tea. A Master of Tea and tea blender by trade, Englishman Alex Probyn has put together an amazing tea list at The Langham in downtown London, England that includes some personally blended teas as well as a collection of the best from around the world. Reading through The Langham’s tea bible it’s obvious that Probyn’s collection has less to do with offering his customers an afternoon boost and more to do with soothing the soul, exciting the palate and pampering the appetite.

24 Niagara on the Lake

It’s one of the best places in the world to experience a posh Afternoon Tea. It begins with an amuse bouche, in Langham’s case, Eggnog Panna Cotta with Rum Jelly served in a miniature bubble glass.

Afternoon Tea is served in a traditional three-tiered plate, each layer representing a different course. Starting from the bottom tier, it holds a selection of miniature sandwiches, the middle layer is for the traditional scones and the top is for the finest and most elegant of finger pastries.

At The Langham they serve each course paired with a different tea, each tea suggested by the Tea Sommelier to offer complimentary flavours and a palette experience of immense finesse.

While we look to England for the quintessential Afternoon Tea, here in Niagara it’s not difficult to find a wealth of Afternoon Tea experiences that range from Victorian Tea service at the Prince of Wales Hotel, a true Canadiana tea at the McFarlane house, a country tea at Ridge Berry Farm to cult-like, word-of-mouth,

private, themed teas.

Culinary Historian and avid tea aficionado Carole Berlove of Niagara-on-the-Lake creates period themed teas. Her latest was a Downton Abbey Tea. Guests came in period 1920 English dress complete with hats. Tea service, table setting and room ambience creating dramatic vignettes that took guests back in time for an amazing look into another world.

The event started with calling cards and a butler announced each guest as they arrived. Everyone was seated around a beautifully set dining table. This makes it a High Tea instead of a more casual Low Tea served around a coffee table.

“In cold weather afternoon teas would start with a warm soup and in hot weather it would be champagne,” explains Carole as the maid (her sister dressed in full maid costume) serves everyone warm broccoli soup garnished with a drop of crème fraiche in miniature ornate tulip shaped glass cups sitting on doily lined, little scalloped saucer.

We laid beautiful hand-embroidered antique linen napkins on our lap as tea was poured. “Cucumber sandwiches are the aristocratic sandwich of the tea table,” says Carole. The three-tiered plate was set on the table full of delicious looking little foods like beautifully sculpted finger sandwiches, some with curls of “Mrs. Crawley’s salmon” on top. For fans of Downton Abbey, you’ll know exactly what that is and if you’re not a fan, Carole says, “start watching.”

The middle tier shows off Carole’s famous scones. There is her popular white chocolate, walnut and apricot scones and a few butter rich scones offered for variety. On the table are little cups, one for the clotted cream and the other for the strawberry jam.

They’re spread over scones and eaten with sighs of delight.

The top plate cradles tiny little period pastries made by Carole herself. The decadent

end to an exquisite afternoon was a rich chocolate mousse. It was served in Carole’s antique, etched crystal teardrop glasses that hover elegantly over an ornate sterling silver base with accompanying little silver spoons – decadent!

In the past, Carole has arranged a Tea with Monet and Black and White teas with the same amount of elegant perfection. They’re available only through word-of-mouth.

Foods served at an Afternoon Tea are meant to be plain foods so it’s a fun event to plan at home. Set a beautiful table the day before and don’t forget to include fresh flowers as all fine Afternoon Teas do. You can make the little sandwiches the day of your event and pick up the rest of the foods from your favourite bakery. Afternoon Teas are as simple as that, yet a special treat to offer and fun to experience.

The McFarlane House on the Niagara Parkway in Niagara-on-the-Lake is a beautiful location to enjoy a period tea. The historic home is one of the few that survived the war in the early 1800’s. Afternoon Tea is served in the large glass conservatory under the shade of old oak trees and staff is dressed Jane Austin-style. “We have one foot in the past and one foot in the present,” explains manager Rebecca Pascoe. The food is all present day, “no one would like the foods of the early 1800’s,” says Rebecca referring to sweets that were once made with molasses or honey instead of the refined ingredients we have today.

Tea service includes the traditional 3-course Afternoon Tea of finger sandwiches, scones and home-made sweets. Everything is made in small batches everyday which prompts Rebecca to describe it as, “the microbrewery of the tea room”. You can start your Afternoon Tea with a tour of the historic home. Once you’ve toured the rooms, settle into the conservatory for tea and a relaxing experience back to Canadi-

ana circa 1812.

If you’re like me and you’re more comfortable in pants, I strongly recommend you put on a dress when you go to the Prince of Wales Afternoon Tea. I can’t imagine anything more elegantly feminine and pampering than this experience. But if you don’t feel comfortable putting on a dress, think of me when half way through you begin to regret you didn’t dress for the occasion.

The Prince of Wales Drawing Room is an elegant room lost in time with rich mahogany woodwork, lightly aged walls, tapestry carpets and plush period furniture. Large bouquets of pink and white roses add an air of posh decadence to the Victorian warmth.

You can have a Low Tea in the Drawing Room (around coffee tables) or High Tea (at higher dining tables) in the Greenhouse.

Both include service on Royal Daulton Oberon English Wedgewood with sterling silver cutlery. It begins with a tall flute of Jackson-Triggs sparkling wine turned red with a drop of cassis and garnished with fresh raspberries. To go with this is a small cheese plate offering premium cheeses from Ontario and Quebec.

Our lead server, Sandy sets a 2-tiered plate on the table. The bottom is filled with finger sandwiches holding onto a variety of traditional fillings, each on a different style of thin bread. There is one, super large fruit scone, still warm from the oven and sitting among some seductive looking mini sweets.

A proper tea is nothing more than a gathering of friends with light refreshments and a lot of chatter. What’s important is how it’s executed. The perfection comes in the little details that turn a cup of tea into an affair to remember.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com.

todaymagazine.ca 25

eSkoot Niagara Clean, Green Fun

By Megan Pasche

Some say the best way to discover a new place is by walking; and while that is true to a certain extent because walking does lend itself to being able to explore all around an area, something that affords the same flexibility, but adds a whole other level of excitment, is exploring a new place by electric-scooter. Not only can you cover more ground, but you can also have a whole lot of fun while you are out exploring. eSkoot Niagara is located in Niagara-on-the-Lake, offers eScooter rentals from April to November, and it is owned by husband and wife team Jennifer Elliott and Colin Telfer. Jennifer notes that, “we saw 26 Niagara on the Lake

how much people loved traditional bicycles in this town, and we thought there has got to be a certain percentage of visitors here that like the idea of outdoor activity, but don’t like the idea of sweating in the hot sun.”

Colin adds, “we got into this business because the provincial government was advocating alternative, environmentally friendly transportation, and if you were to design an area for electric bikes, this would be the area. It’s flat, there are a million things to stop and see and do, and it’s relatively slow moving traffic, which is important to us. It has just been incredible. The nice thing about these little bikes, is that they

don’t make any noise and they don’t make anybody mad.”

Like the brochure says, if you can ride a bike, you can ride an eBike. There is a short mandatory training session that all riders must partake in before leaving; it takes place on a small track located at the back of the property. Colin explains, “we teach them how to stop, how to turn, how to get their balance. Once they go around the training area a few times, which is probably the hardest part of the entire experience, then they are fine. It’s about a five minute learning curve.”

Then once you get the hang of it, you are free to go off on your own to explore. Maps are provided that point out all the attractions in the area, as well as show you where the bike paths are. eScooters are treated as traditional bicycles under Ontario law, so the e-Bikes can go on the same paths as regular bikes. Colin and Jennifer say they prefer that people don’t spend too much time riding on the main roads, as the bikes can only reach speeds of up to 30km per hour. Niagara-on-the-Lake is full of bike

paths though, so it’s easy for e-Bikers to explore the entire area. There are also plenty of less busy back roads and side streets that are great places for e-Bikers to travel as well.

The eBikes have a 60km range, but most people travel between 25 and 30 kilometres in a day, once stops are factored in. A lot of people tend to grab food and take a picnic to one of Niagara-on-the-Lakes many parks.

The bikes have plenty of storage in them so they are perfect for packing up and taking for a day. Colin relates, “most people like to do a bit of a mix when they are touring, so a little bit of history, a little bit of downtown, a couple wineries, and a little tour on the parkway.” Jen notes that one of the best parts of exploring Niagara-on-the-Lake via eBike is that, “you see things from a different perspective and you can get in areas that you couldn’t in a car. The camaraderie with your other riders is nice, because if you are on a little, quiet country road, the bikes are so quiet that you can ride side by side and actually talk. It’s just so different than anything else.” eSkoot Niagara has gotten nothing but raving reviews on Trip Advisor, and contin-

uously ranks as one of the best activities in Niagara-On-The-Lake. The Bennells from Wiltshire, England say they were, “a little apprehensive at first, but the owners really made this experience first class. Fantastic freedom to see the area at our leisure, would recommend.” Eric R from Portland, Oregon shares that it was “a great way to see Niagara-On-The-Lake with friends. We saw a much wider view of NOTL then we could have otherwise. Several in our group had never ridden a motorcycle or scooter before. eSkoot made it easy and safe. Highly recommended.”

There are numerous packages available for visitors that will suit a wide variety of schedules. Colin explains, “we have the morning package which is very reasonably priced at $29, and that is seven days a week, available from 9am until noon. The downside of that is that they have to be back by noon, they can’t extend it. Whereas with our other rental packages, it is a minimum of three hours, but they can stay out as long as they want. Weekends are more expensive than weekdays of course, for a full day, it’s $69, weekdays, it’s $59.”

Jen also mentions a package they have exclusively during the summer, which they call a sunset deal, where for $29, guests can take the bikes and stay out from 5pm until dusk.

Renting an eBike is great for a variety of different people visiting the area. Jen notes that it has become really popular as something to do on a girl’s getaway weekend. She says that it is also a great activity for families that have adult children. In order to ride an eBike, guests need to be 18 or older, or 16 or older if they are going out with family. eBikes are ideal for exploring the beauty of Niagara-on-the-Lake, and if you are looking for that perfect mix of fun, safety, efficiency and adventure, make sure to check out eSkoot Niagara, as it just might be the best time you have while visiting our beautiful city.

Full details on all the packages offered can be found by visiting the ESkoot website at www.eskoot.com, by visiting the office, which is located at 477 Mississauga Street, calling 289-271-0663 or emailing info@eskoot.com.

Make sure to make reservations early, as spaces fill up quickly!

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Old Meets New Secord-Williamson House Written by: Megan Pasche Photographed by: AJ Harlond

30 Niagara on the Lake

Rumford fireplace is original to the parlour as is the pine flooring.

This barn which was original to the home, was converted into a cozy guest room.

“THE HISTORY OF THE HOME IS HONOURED, WHILE STILL BEING COMFORTABLE FOR THEM TO LIVE IN.”

The Secord-Williamson house located on Dorchester Street is one of Niagara-on-the-Lake’s best examples of an older home that has been refinished to make it functional for the modern age. Or perhaps more aptly, the house is a great example of homeowners who took the time to lovingly restore one of Niagara-on-the-Lake’s historic homes, so that the history of the home is honoured, while still being comfortable for them to live in.

Grant Williamson and Carol Radford made the move to Niagara-on-the-Lake three and a half years ago. They were intending to either find a heritage home they could restore, or build something new and make it look old. The art of building something new, but making it look old is exactly what Grant did for his entire career, when he worked as a home builder, primarily up in the Muskoka area.

The house on Dorchester Street turned out

to be just what they were looking for. The home is situated on a parcel of land that dates back to 1796. It was owned by John Secord, and in 1825, he left the land to his granddaughter Susannah Secord and her husband William Bowers Winterbottom, and they built the original house in 1832.

And while the house is now located in a neighbourhood surrounded by other houses, Carol notes that back then, “it would have been the only house on this block and it would have been fairly remote from downtown.” There have been several different owners over the years, all who added their own touches, but now with Grant and Carol, the house has truly reached a whole new level of design.

There are several things that need to be considered when renovating a heritage home. If the building is protected, there are certain things you can’t do. Grant relates, “we couldn’t really change the front of the house todaymagazine.ca 31

The artwork in this room is by local artist Cathy McBride

The dining room was originally used as the kitchen, as evidenced by the original cupboards.

at all. It’s a new front door set that I built, and we added new shutters, but we couldn’t change the window placement or the door placement, the look of the door, the height of the roof or the chimneys.” He says that as he moved down the sides of the house, there was more freedom in terms of what could be changed. He initially thought the renovation would take around a year or a year and a half, but it ended up taking two and a half. He notes, “certainly with an old house, what you get is what you get and everything 32 Niagara on the Lake

is a surprise.” He spent time working on rebuilding the beams under the house, fixing the foundation, fixing the drainage and more. Once he got past the wall of the original structure, it became easier, as after that point, it was new construction. And while there were certainly challenges with the project, the result is truly stunning.

Several aspects of the original house remain, and they blend fairly seamlessly. The original staircase is still in tact, the steps well worn and creaky from years of use.

The old barn that was on the property was connected to the rest of the home by way of an addition and converted into a stunning living area, perfect for reading, napping or watching football. Grant says the barn is his favourite room in the house, and it is easy to see why, it’s gorgeous. The sitting room at the front of the house contains the original floor and a Rumford fireplace, and it is one of those rooms that Grant says gives the house its charm. He shares that even though the brick hearth stands an inch

The kitchen island marks approximately where the original home ended. This room is an addition, which leads out to the barn.

above the floor, causing a constant stream of stubbed toes, he would never consider covering the old floor. Carol says that this sitting room is her favourite in the house and that, “it’s got a feeling to it that you can’t replicate in a modern or reproduction house. It just has got a good, warm feeling.”

Carol notes that she thinks what is now the dining room used to be the kitchen, because of the original cupboards as well as the location of the chimney. On the opposite side of the house sits the pantry, which Carol

mentions used to provide access to the cellar, but now serves as kitchen storage. What is now the middle of the house used to be the garden area. The bathroom contains a tiny claw foot tub that came with the home when they purchased it.

It is the kind of house that immediately grabs you; it has a past you can visualize, but you can also see yourself living there.

As Carol says, “you have to be able to live in the house, it can’t just be a museum”.

The house is open, it’s inviting, it’s modern,

but the historic character of the home has remained completely in tact. Thanks to their dedication to the restoration of this home, Grant and Carol have ensured it will continue to be a Niagara-on-the-Lake treasure for many decades to come.

todaymagazine.ca 33

Niagara-on-the-Lake

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One of the most historical towns in Niagara, Niagara-on-the-Lake set the stage for the War of 1812 more than 200 years ago. Visiting NOTL is kind of like stepping back in time, and there R E are numerous G E is, “the shops, restaurants and more to discover. The town slogan NT ST loveliest town in Canada.”

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A Customs House Cigars (126 Queen St.) The only registered tobacconist in NOTL, founded in 1996. Customs House offers a wide variety of cigars, pipes, tobaccos, accessories, and humidors. Also available: the Lampe Berger air purifying system customshousecigars.com

G The Romance Collection Gallery (177 King St.) One can’t leave Niagara-on-the-Lake without a stop at celebrated artist Trisha Romance’s Gallery and Gift Shop. Check out some prints and original art works of this Queen’s Diamond Jubilee award winner. romancecollection.com

B Maple Leaf Fudge (114 Queen St.) Find so many delectable and delightful fudge flavours, the likes you’ve never seen or tasted before! All homemade daily, Maple Leaf also makes brittle in addition to fudge, and offers a large selection of imported candies, specialty chocolate and Canadian Maple products mapleleaffudge.com

H Cheese Secrets (38 Market St.)

C Bella Grace Boutique (4 Queen St.)

It’s no luck of the Irish: it’s the stylish and trendy products offered at Irish Design! If you’re looking for Irish-made merchandise like clothing, jewellery, perfume and other gifts, stop by this store and take a look around. irishdesign.comt

Looking for high-end designer fashion and accessories at an affordable price? Look no further than Bella Grace. This destination for fashionistas will have you styling for the season.

D Angie Strauss Gallery (178 Victoria St.)

Visit the art gallery of renowned Canadian Impressionist painter, Angie Strauss. Stroll through Angie’s English country garden, and immerse yourself in the natural surroundings before you enter the gallery and studio.angiestrauss.com/gallery

E Just Christmas (34 Queen St.) It’s never too early to shop for the holiday season, and you can start checking off your list with Canada’s oldest year-round Christmas store. Just Christmas has over 5000 different items available, including many personalized items. justchristmas.ca F Beau Chapeau Hat Shop (42 Queen St.) Open since 1997, Beau Chapeau offers just that: beautiful classic, romantic, and casual hats for men, women, and kids. Celebrate the 1812 Bicentennial with your own commemorative hat! beauchapeau.com 34 Niagara on the Lake

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Discover a wide assortment of rare, handmade, and farm-fresh cheese from across Canada. Boutique cheese at its best, Cheese Secrets also offers popular and unique cheeses and accouterments from Europe and around the world. cheesesecrets.com

I Irish Design (75 Queen Street)

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R Ristorante Giardino (142 Queen St.)

Authentic Italian cuisine in a beautiful, lavish setting. Relax and enjoy an intimate meal within the European-styled interior, or chill on the patio, taking in the lovely sights and sounds of Niagara-on-the-Lake. gatehouse-hotel.com

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S Oban Inn Restaurant (160 Front St.)

The dining experience at the Oban Inn is a tradition traced back to the early 19th century. Savour the flavours of Oban’s “Four Diamond” award-winning creations in a gorgeous and elegant atmosphere. obaninn.ca

T The Charles Restaurant (209 Queen St.)

Located within The Charles Inn’s old parlour, enjoy a traditional dining ambience coupled with modern culinary flare from Chef de Cuisine, Steve Sperling. niagarasfinest.com/properties/charlesrestaurant

PLAY J Niagara-on-the-Lake Golf Club (143 Front St.)

In the heart of NOTL’s Historic Old Town lies a charming and well-maintained golf course, steeped in as much history as it is playability. While taking in a round or two on this 9-hole course, enjoy the enchanting panorama of flora as you traverse the beautiful shoreline.

K The Haunted Shop & Ghost Walks (126 Queen St.)

Deemed Canada’s Only Paranormal-themed shop, this gift shop features some of the most unique and bizarre gifts to satisfy your dark side. The Haunted Shop is also the destination for Ghost Walks of Niagara-on-the-Lake.

L Niagara Apothecary Museum (5 Queen St.)

This is one of the most interesting museums you’ll likely ever come across; it is a restoration of an authentic 1869 pharmacy, with so much history, including many interesting historical artifacts. niagaraapothecary.ca

M Queen’s Royal Park (Front St. King to Victoria)

Lying along the bank of the Niagara River, Queen’s Royal Park delivers a fantastic view of historic Fort Niagara in Youngstown, NY to the east, as well as Lake Ontario. For cinephiles, check out the gazebo, which was built and used in the 80s film The Dead Zone, starring Christopher Walken.

N Shaw Festival Theatre (10 Queen’s Parade)

World-class theatre drawing in crowds year after year, the Shaw is a mainstay of Niagara-on-the-Lake, and one of the most celebrated cultural attractions in town. Featuring many works of Bernard Shaw and other playwrights of his time. Get your tickets now! shawfest.com

O Fort George (26 Queen’s Parade)

Historic Fort George offers many special events and tours, including commemorating the anniversary of the War of 1812. Tours are available daily, but tickets move fast, so get yours soon before they sell out! friendsoffortgeorge.ca

P Whirlpool Jet Boat Tours (61 Melville St.) Experience the sheer power and majesty of Niagara Falls through the exciting and thrilling ride in Whirlpool Jet Boat Tours. Choose the Wet Jet for the full experience, or stay dry in the Jet Dome boat. whirlpooljet.com Q National Helicopter (468 Niagara Stone Rd.)

National Helicopter is conveniently located in the Niagara District Airport, just a scenic 15 minutes from the Fallsview Blvd hotel strip in Niagara Falls, only 7 minutes from downtown Niagara-on-the-Lake. nationalhelicopters.com

U Bistro 61 (61-63 Queen St.)

Enjoy a casual atmosphere with some of the most unique culinary dishes in Niagara. Everything is prepared fresh to order — experience Bistro 61 for yourself! bistrosixone.com

V The Epicurean (84 Queen St.) A wonderfully delicious combination of seasonal fare with Niagara wines in a comfortable diningroom, or exclusive garden patio. Casual by day, extravagant at night. epicurean.ca W Corks Winebar & Eatery (19 Queen St.) An eclectic menu, featuring a mix of Canadian, Mediterranean and American cuisine. Corks also hosts the Playhouse Theatre, as well as live entertainment weekly. corksniagara.com X Escabeche (6 Picton St.) Make a stop at this “Four-Diamond” award winner, Escabeche features seasonal menus inspired by France’s culinary traditions.

Check out the wine list, featuring wines from around the world. vintage-hotels.com Y Coach & Horses Pub at Moffat Inn (60 Picton St.)

Experience that cottage feel in the historic Moffat Inn, and enjoy bistro-style dining with Coach & Horses Pub’s flavoursome pub fare, fine wines, and a large selection of draft beer. vintage-hotels.com

Z Tiara Restaurant at Queen’s Landing (155 Byron St.) Sunlight spills through the dining room, as you are bathed in a panoramic view of Niagara-on-the-Lake Harbour. An appetizing bounty of fresh ingredients from local farms in a formal environment. vintage-hotels.com todaymagazine.ca 35

36 Niagara on the Lake

A STEP INTO THE VILLAGE Gateway to Niagara-On-The-Lake By: Megan Pasche Photos: AJ Harlond The Village in Niagara-On-The-Lake is a uniquely designed, extremely community orientated sub-division. It was started by John Hawley, and designed by one of the best town planners in the world, Andres Duany of DPZ (Duany, Plater-Zyberk & Company).

Adam Hawley, Sales Consultant, notes that Duany was invited to come up to Niagara-On-The-Lake to study the town’s heritage and architecture.

Duany and his team measured street widths, the height of buildings and density, and then used that information to come up with a community plan. They developed a plan that dictated what type of houses could go into the community and what the exteriors of those houses should look like.

When talking about the initial planning phase of The Village, Hawley notes “the single most important point, was that they hired top notch planners and architects to come down and lay the foundation,” adding, “and then the follow through with being committed to the original plan.”

The goal with The Village was to have a walkable community, with sidewalks lining both sides of the road, narrower streets, and houses with porches that encourage people to be outside, allowing them to meet their neighbours.

Garages are tucked away and houses and porches sit close to the sidewalk.

Every detail has been carefully examined and implemented. It feels like a community of a bygone todaymagazine.ca 37

era, where people know their neighbours, and where they say hello when they see each other; it’s very lovely really. Hawley notes, “there is that interaction that you don’t get in typical subdivisions, and that interaction just fosters a sense of community.”

Community events are happening all the time, especially once the weather starts getting warmer. There are weekly farmers markets and suppermarkets, that are hugely popular with both residents of The Village and people all throughout the Region.

At the heart of the community, there is a Village Centre that houses a restaurant, a bank, and some shops.

38 Niagara on the Lake

This spot will only continue to grow, as cafes, more stores and additional restaurants are developed.

The Village is made up of two different sections. One section is comprised of custom built homes, which means buyers purchase the lot and then work out the building of a home with a builder. The other section of homes is being built by Brookfield Residential, and they offer a number of different designs to choose from.

Hawley notes, “it’s all one community, just different builders.” The architecture is all synced, and there is no visible divide between the custom

homes and the Brookfield Homes, as the looks are all the same; inspired by the beauty of old town Niagara-On-The-Lake.

We got the chance to do a photoshoot in one of the amazing Brookfield homes. The interior of the home we shot was designed by Liz Hawley, with the team at Brookfield designing the actual architecture. This home had several upgrades implemented into the plan, such as a wrap around porch and a wine cellar.

For more info on The Village or Brookfield Residential, please visit thevillagetnd.com

todaymagazine.ca 39

Great porches are just the beginning...

...wait until you see inside!

We look forward to showing you around. Call us or just drop by.

The Village Presentation Centre ~ 2 Macdonell Road ~ Niagara-on-the-Lake ~ 905.468.0050

www.TheVillageNiagara.com 40 Niagara on the Lake

Experience Wine Country The Growth and Development of Ravine Vineyard Estate Winery Written by: Lauren Charley Photographed by: AJ Harlond

todaymagazine.ca 41

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 workin 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 42 Niagara on the Lake

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 43

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.

44 Niagara on the Lake

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-on-the-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.

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 45

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todaymagazine.ca 47

48 Niagara on the Lake

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.

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, overbaked 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.

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 todaymagazine.ca 49

BUILDING A BETTER BURGER By: Lynn Ogryzlo Photographed by: Jon Ogryzlo 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.

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 through50 Niagara on the Lake

out Niagara, find one close to you and ask some questions about dry beef.

layered onto the bun with more fresh toppings

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.

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.

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

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 multi-grain 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-tobeef 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 gherkin-caper 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

IN GOOD TASTE insane as Goodine.

Balancing flavours is an art that balances the burger. The options range from thick slices of house-smoked, maple bacon rashers to glistening spoonfulls 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 51

CHEF MARC LYONS

Executive Chef at Queen’s Landing

52 Niagara on the Lake

Chef Profile By: Megan Pasche Photos by: AJ Harlond

The bright, beautiful dining room in Tiara Restaurant has windows that line the room, giving guests a wonderful view of the Niagara-on-the-Lake harbor. Some say it’s one of the best views in town. This spectacular setting is where Executive Chef Marc Lyons works his culinary magic to create dishes that are inspired, fresh and delicious.

After graduating from Niagara College and doing an apprenticeship at Rinderlines at The Forner House, Chef Marc began working for Vintage Inns in 2000. His first position was at the Oban Inn, and he was promoted to Restaurant Chef at Queen’s Landing in 2004. In 2012, Marc transferred to the Prince of Wales where he worked until he accepted his new position at Queen’s

Landing. As Executive Chef, he is in charge of the culinary direction of not only Tiara Restaurant, but The Jade Room and The Bacchus Lounge.

Chef Marc has always been an active member of the Niagara community. He has taught at the Niagara Culinary Institute, has been a volunteer for the culinary program at the Niagara District School Board, been a judge at the Niagara Skills Canada competition, and ran his own catering company for a number of years.

We recently caught up with Chef Lyons to chat about his career at Vintage Inns, his love of food, and the delicious dishes he cooks up on a regular basis.

Q&A NOTL: What made you decide you wanted to be a Chef?

ML: “Even at a young age I always enjoyed food; I participated in a home economics class in grade 6 which sparked my interest into a career as a chef.”

NOTL: Do you have a cooking philosophy?

ML: “I like to create food that excites all your senses: taste, smell, texture and visual appeal, using Ontario ingredients whenever possible.”

NOTL: Is there someone in your career that stands out as a mentor?

ML: “I can’t limit the question to just one person, every chef I have worked for over the years has had a different style as both a cook and a manager. Each and every chef has given me something to get me to where I am today.”

NOTL: How do you stay educated on new food trends?

ML: “Firstly magazines and the Internet are the most readily available and give all chefs a wonderful abundance of different foods to choose from and research. Secondly going out for dinner to really get the full experience of what different chefs are offering.”

NOTL: Is there a moment in your career you are most proud of?

ML: “Being asked to take over Queens Landing as the Executive Chef. I have so much respect for the chefs that have worked here over the years and am so honoured to be here.”

NOTL: Do you have a favourite ingredient to use?

ML: “Fresh thyme, it is such a versatile herb that can be paired with both sweet and savory dishes.”

NOTL: What is the most rewarding aspect of your job?

ML: “Knowing that a guest has come in looking for an extraordinary experience and the kitchen as a whole has given that to them.”

NOTL: Do you have a favourite kitchen gadget?

ML: “My hands.”

NOTL: What kind of meals do you make at home?

ML: “Lots of braised meats. Since I’m always on the go, it’s nice to start dinner in the morning and have it ready when I get home.”

NOTL: If you weren’t a Chef, what would you be doing?

ML: “Some other type of trade: I have always been a hands on person who has enjoyed the end product of what can be done with my own hands.”

NOTL: What would be on the menu at your last supper?

ML: “Quebec Poutine and Coconut Curry both paired with Craft IPA Beers.”

NOTL: What would you say is unique about the Niagara-on-the-Lake dining scene?

ML: “I think our readily available ingredients that Niagara has to offer sets us apart from most areas, from wine to beer and locally grown fruits and vegetables.”

Queen’s Landing Hotel is located at 155 Byron Street in Niagara-on-the-Lake.

Tiara is a five star restaurant specializing in farm-to-table cuisine, highlighting the bounty Niagara has to offer.

The Jade Room is a five star lounge that is perfect for private parties. It is connected to, but can be closed off from Tiara Restaurant.

The Bacchus Lounge isa a cozy space that provides a delicious, casual menu. todaymagazine.ca 53

54 Niagara on the Lake

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Twisted, Buttery, Beer Pretzels Written by: Lynn Ogryzlo Photographed by: 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’ 60 Niagara on the Lake

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 twist-

ed 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 self-approval. 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 61

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SENECA NIAGARA CASINO & HOTEL THE BEST JUST GOT BETTER! Experience the sounds of 4,000 spinning slots and the thrill of 100 table games on the newly transformed casino floor. Enjoy complimentary beverage service while playing, and generous Player’s Club rewards. More than just an exciting gaming experience, Seneca Niagara Casino offers luxurious AAA Four Diamond accommodations, a full-service spa, shopping and an array of dining options including Thunder Falls Buffet and Western New York’s premier steakhouse, The Western Door.

Looking for the region’s best nightlife? Get ready to #createastir. Imagine live performers, bevertainers, luxurious booths, stunning visual effects and open views from the casino floor.

It’s the perfect mix of high-energy nightlife and entertainment, with a 40’ x 20’ HD screen unlike any other. The night begins at STIR. Where it ends is up to you!

Located just blocks from the Rainbow Bridge in Niagara Falls, NY – It’s a brand-new experience at Seneca Niagara Casino & Hotel!

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Niagara-on-the-Lake Spring Events RIVERBRINK ART MUSEUM EXHIBITION OPENING: CANADIAN IMPRESSIONISTS April 6, 10 to 5 Check out this new exhibit celebrating Canadian Impressionists. Riverbrink is located at 116 Queenston St and is home to a large collection of fine and decorative arts. Riverbrink is located along the scenic Niagara Parkway and parking is free. More information is available at riverbrink.org SHAW FESTIVAL Cabaret: playing April 10 to October 26 The Philadelphia Story: playing May 15 to October 25 Arms and the Man: playing April 4 to October 18 The Charity That Began At Home: A Comedy for Philanthropists: playing April 25 to October 11 To see what else is playing throughout the season, check out shawfest.com VIRGIL STAMPEDE May 16 to 19 This yearly event takes place at the Virgil Sports Park, and this years kick off event on the Friday night will be headlined by Kim Mitchell. Other things taking place throughout the weekend are a carnival with games and rides, fireworks, a mud bog and more.

More information is available at virgilstampede.com RIVERBRINK ART MUSEUM FREE ADMISSION WEEKEND May 17to 19 More info available at riverbrink.org NIAGARA: SAVOUR THE SIGHTS March 29, April 26, May 17 Enjoy a progressive dinner that features five courses of delicious wine and food served in various spots around the beautiful winery.

Takes place at Jackson Triggs. Tickets are $145 per person.

Visit jacksontriggswinery.com SHAW GARDEN TOUR June 7, 10 to 4 This annual Garden Tour is organized by the Shaw Guild lets people see into the secret gardens of Niagara-on-the-Lake. More information is available at shawfest.com or by calling 1-800-511-7429. Tickets are $20 each.

todaymagazine.ca 63

SENECA NIAGARA CASINO’S TRANSFORMATION – BOLDER, FRESHER, SEXIER AND A WHOLE LOT MORE EXCITING! An unmatched entertainment experience awaits guests to the area’s premier gaming and entertainment resort, as Seneca Niagara Casino & Hotel has completed a sparkling transformation of its main gaming floor.

Dazzling new slot areas and contemporary table game layouts and canopies, each complemented by luxurious new seating and greatly enhanced lighting, help create a distinctly energetic atmosphere across the 88,000-square-foot area. A brand-new Keno Bar has been created adjacent to the entrance to Thunder Falls Buffet, while the new floor layout features richly-colored carpeting and wider, more open walkways, which allow for easier navigation and better integration of the entire property.

“Seneca Niagara Casino & Hotel has set the standard for entertainment for tens of millions of visitors from throughout the northeast United States and southern Ontario,” said Cathy Walker, president and CEO, Seneca Gaming Corporation. “By re-inventing and re-energizing our main gaming floor, we can offer our guests an entirely new level of excitement here in the heart of Niagara Falls.”

The brighter and more open feel in the casino goes beyond the architectural design. A major component of the renovation is an upgrade of the air quality system that can handle double the capacity of air flow, bringing abundant outside air into the casino and improving overall air quality throughout the entire property.

Capping off the transformation is STIR, the exciting new high-energy feature bar with the region’s largest HD video wall, signature cocktails served by bevertainers, luxurious seating, a large dance floor, and live entertainment Thursday through Sunday.

To learn more visit www.SenecaNiagaraCasino.com or download the Seneca Niagara Casino app on your mobile device.

64 Niagara on the Lake

GET READY TO #CREATEASTIR: HIGH-ENERGY FEATURE BAR OPENS AT SENECA NIAGARA CASINO & HOTEL There is a new energy growing inside Seneca Niagara Casino & Hotel… The region’s premier gaming and entertainment destination recently celebrated the grand opening of its newest sensation, STIR – the exciting new high-energy feature bar and lounge. The new hot spot will inject a decided Las Vegas feel into the region’s nightlife, and turns any ordinary night out into an event.

Located in the southwest corner of the main gaming floor, STIR features a collection of sights, sounds and tastes that will thrill the senses. One look around tells you that this is not your typical gathering spot. A massive 20 foot by 40 foot high-definition video wall with open views from across the gaming floor creates a spectacular HDTV experience and focal point of excitement.

Live performances, stunning visual effects and a large dance floor set the atmosphere. Guests can enjoy signature cocktails, like a “Seneca Sweetheart,” served by bevertainers. A large circular bar with lounge seats and 21 tabletop video gaming units helps create an entertainment hub within the world-class resort. Twelve low-back booths put you right in the heart of the excitement where STIR and the gaming floor meet, while eight high-back booths provide a more intimate atmosphere.

“No visit to Seneca Niagara will ever be the same,” said Cathy Walker, president and CEO, Seneca Gaming Corporation.

“STIR is a one-of-a-kind experience, and energy and excitement are going to be the hallmarks of an evening spent here.”

The opening of STIR marks the completion of a comprehensive renovation of Seneca Niagara’s main gaming floor.

In addition, The Mezz – a newly-designed balcony area with 440 slot machines that overlooks the main gaming floor – was recently unveiled and is open to guests 18 and older.

STIR will be open from 10 a.m. to 4 a.m., seven days a week. A full listing of scheduled entertainment at STIR can be found at www.senecaniagaracasino.com/stir, or download our mobile app to stay up to date on STIR events.

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