Muskoka Summer 2014 - Hidden Valley / Rodeway Inn King William

HIDDEN Today Magazine

SUMMER 2014

V A L L E Y

THE FUTURE OF BEER

Muskoka Brewery

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SUMMER NOSTALGIA in COTTAGE COUNTRY IN ROOM COPY GET YOUR FREE DIGITAL COPY AT READTODAYMAG.COM 2012 SUMMER 2014

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The Story of Muskoka Dry Ginger Ale

MUSKOKA

MEMORIES of Lucy Maud Montgomery

New e-commerce website coming soon.

Muskoka style elegance with natural décor.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

Stunning, newly renovated guest accommodations.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

All the experience Muskoka has to offer right at our doorstep.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

The Birches Restaurant HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

The Birches Restaurant promotes local suppliers and features menu offerings that highlight local products.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

The beautiful sand beach softly sweeping into the calm, crystal waters of Peninsula Lake creates the perfect setting for a pleasurable escape.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

As winter approaches, the beauty of Muskoka is not forgotten, but rather transformed into a dramatic winter wonderland.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

Hidden Valley Resort is the perfect setting for all your special events.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

Nestled deep in the heart of Muskoka, along the picturesque shoreline of Peninsula Lake sits your ideal retreat location at Hidden Valley Resort.

HIDDEN VALLEY RESORT 1755 Valley Road • Huntsville • Ontario • P1H 1Z8 Reservations: 1-705-789-2301 • www.hvmuskoka.com

As a guest at The Rodeway Inn King William, you will enjoy luxury rooms in our convenient downtown location.

Rodeway Inn King William 23 King William Street • Huntsville • Ontario • Canada • P1H 1G4 Toll-Free: 1-888-995-9169 • Telephone: 1-705-789-9661 • Fax: 1-705-789-7871 • Email: kingwill@kingwilliaminn.com

MUSKOKA TODAY MAGAZINE

SUMMER 2014

Publisher Rev Publishing Inc. President & CEO Daniel Pasco Sales Representatives Gail Cerrone Dayton Davis Madeline Dimperio Dave Gibson Michael Koval David Mace Alex Mills Editor Megan Pasche Senior Graphic Designers Tina Lanzillotta Lacey McBane Graphic Designers Rachel Bertand Tabitha MacDonald Veronika Simmons IT/Web Developer Justin Soungie Contributing Writers Angela Aiello Lauren Charley Lynn Ogryzlo Anna Olson Andrew Hind Gabrielle Tieman To advertise please call 905.356.7283 or 1.877.888.2825 website todaymagazine.ca

COVER STORY MUSKOKA MEMORIES l 46

Museum dedicated to all things Lucy Maud Montgomery

FOOD & DRINK My Magical Wine Cellar l 16 Cultivating a wine collection.

Enjoying Muskoka’s Bounty l 20 Local food and farms.

The Best Butter Tarts l 22 Following the butter tart trail.

The Summer of Wine l 25

Cottage sipping with Angela Aiello.

RECIPES

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Grilled Stuffed Jalapeños l 29 Recipe by Anna & Michael Olson.

Summertime Drinks l 30

Getting into summertime spirits.

ABOUT TOWN Bala: The Cranberry Capital l 33 Ontario’s biggest Cranberry Festival.

Summer Nostalgia l 36

Muskoka Dry Pale Ginger Ale. facebook.com/RevPublishingInc @revpublishing www.revpublishing.com

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The Future of Beer l 40

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Muskoka Brewery.

Full Steam Ahead l 44 Cruising around Muskoka.

The Ultimate Summer Adventure l 49 Treetop trekking.

LIFESTYLE & CULTURE Summer Reading l 52 todaymagazine.ca

A roundup of some of the hottest books on deck.

So…That Happened l 54 Today Magazine Muskoka is published by Rev Publishing Inc. All opinions expressed in Today Magazine Muskoka are those of the authors and do not necessarily reflect the view of Today Magazine Muskoka, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken

by Today Magazine Muskoka for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Today Magazine Muskoka. 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 Today Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

A look back at historic Muskoka.

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Muskoka Facts l 56

Interesting tidbits about the famed cottage country.

HERE. SEE. DO. Muskoka Summer Events l 57

That’s it. Just great summertime fun in Muskoka.

Muskoka’s Coolest Concert Venue l 60 Intimate shows at Peter’s Players.

IN FOCUS Hilltop Interiors l 62

Muskoka’s Design Destination.

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MY MAGICAL WINE CELLAR

BY LYNN OGRYZLO

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FOOD & DRINK MUSKOKA’S BOUNTY

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BEST BUTTER TARTS

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SUMMER OF WINE

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RECIPES

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used to have these incredible dreams: I’d walk down a set of concrete stairs, and at the bottom was a massive, polished, wooden door with a large iron lock on it. I and I alone had the key to the treasures that lay within. I’d open the door and behold an endless dark, cool room filled with dusty bottles of wine stacked tall on all four walls with dim candlelight flickering all around. I have no idea what is all in there, but whenever I need or want something, the perfect bottle of wine magically appears; wine for casual evening sipping, choice vintages for mealtime entertaining, sparkling to tickle my many moods and aperitifs for late evening nightcaps.

But, as always, I’d wake up, shake my head and run downstairs to the empty bowels of my own basement – alas, there is no massive polished wooden door to be found, just a small corner of mismatched wine racks and half empty cardboard cases turned on their sides. No, I don’t know what’s down there either so it’s no wonder the perfect wine doesn’t magically appear to suit my many moods.

So I pull back my shoulders, straighten myself up and decide its up to me to make the first move in managing my wine cellar. It’s a daunting task because, well, wine costs a lot of money! >> Today Muskoka 17

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irst,

“Unless you’re a white wine lover, a good rule of thumb for stocking a cellar is three reds for every one white.”

I’ll need some wines for aging. Many

reds need anywhere from a few years to several decades to achieve

their mellow, multifaceted maturity. By the time they’re ready to drink, they’re almost impossible to find and if you could, you

wouldn’t be able to afford them. Besides that, when you age wines yourself they’ll probably be in better condition than most older bottles you’ll find withering away on LCBO shelves.

Think about it, you’ll save money by getting good wines when they’re young, relatively inexpensive and readily available. But long term cellaring for red wines is not the only reason for a wine cellar. Most of the wine in your cellar should be for drinking, not aging, especially in your first year of enjoyment. You’ll need to stock wine for spontaneously sharing with friends, for drinking privately during quiet times, you’ll need wines to marry with foods and for those times when you’re just plain thirsty.

April Kitpatrick is the Sommelier that manages the 2,500 bottle, glass wine cellar at Windows by Jamie Kennedy Restaurant at Sheraton On The Falls Hotel in Niagara Falls. April is a fickle wine drinker who admits to “dropping all the rules when a sip of a new wine has me turning cartwheels.” April is skilled at recommending wine with the restaurants different dishes but when it comes to facing her own glass of wine, “if you like a wine and you like a dish and it breaks all the rules together, I say go for it – chances are you’ll love them together. And if in the slight chance you don’t like them together, well, tomorrow is another day.”

There is definitely a different wine for every occasion in April’s wine cellar. She talks of the way Sauvignon Blancs play on the palate for summertime drinking and how well it goes with lighter styled seasonal dishes. A thick, juicy, barbecued T-Bone steak has her excited about a medium Syrah or rich Cabernet.

As the summer winds down April’s thoughts run to Pinot Noir and for hearty winter drinking when braised meats and heavier dishes find their way onto the menu, April begins to uncork bottles of full bodied Hermitage.

Throughout spring and summer April delights in every kind of rosé, “A few bottles of both still and sparkling will go great with asparagus dishes, a thick pork chop or anything rhubarb and it’s fun, like the season.” When it comes to sparkling wine April has a long list, “you can never go wrong with sparkling. It’s light, refreshing and a great company greeter. It starts things off right and if it happens to last into dinner, serve a salad first. The CO2 bubbles are bitter and take the edge off a viniagrette salad. Rare to find a wine that stands up to a salad.”

Late Harvest Riesling is April’s favourite dessert wine. “There are so many great examples from Niagara and around the world that you really can’t go wrong. It’s great value, elegant and not over the top sweet.”

If you’re building your own wine cellar, consider stocking drinkable reds such as a few juicy black cherry, chocolatey flavoured Syrahs for barbecue season or perhaps a full, baked berry Italian 18

Barbera for roasted savoury meats. You’ll need a few crisp Niagara Rosés for refreshing summertime sipping; full bodied, creamy French Chablis or searing New Zealand Sauvignon Blanc’s for dining excitement; Italian Prosecco wines for drinking whenever the mood strikes and Champagne for decadent moments.

Never forget to stock a few dessert wines to make the end of a meal spectacular or fortified wines for hearty winter sipping and of course, don’t overlook half bottles and magnums. You’ll find magnums age more slowly and, many would say, more evenly. Also, serving a magnum at a dinner party makes the event much more special and festive.

To keep your cellar growing you should set a monthly budget for wine purchases and stick to it. Plan your monthly purchases in two groups. About three-quarters of the wine budget should be for everyday drinking and the rest for those wines that need to be aged. Label the bottles you’re going to lie down with an approximate date for drinking. This will help with selecting a bottle of wine further down the road.

It’s best to never stock more than two years supply of white wines, except perhaps for some Chardonnays and sweet dessert wines. Unless you’re a white wine lover, a good rule of thumb for stocking a cellar is three reds for every one white.

When you’re selecting any wine, whether it’s for every day drinking or aging, be discriminating. If you’ve never tasted a wine, don’t be swayed by a wine that was rated high in a magazine or a medal winning wine, a wine that technically goes well with your favourite food and never buy a whole case of wine because it’s a bargain. The one and only hard and fast rule for stocking your cellar should be to taste, taste and taste before you buy.

As you get into wine drinking and wine collecting, your tastes will change and evolve with experience and confidence. Make sure your cellar has room for new discoveries, new regions and new styles of wine and don’t stock your cellar too heavily in any particular region. Learn as much as you can about wines and your own personal preferences by attending tastings and take notes. Don’t forget to replace bottles, adding to your cellar as wines are consumed.

Well, my incredible dream has become a reality since my wine cellar is now in order and I can look forward to many pleasurable surprises and mood satisfying sips. Recently I served a 20-year Borgogna Barolo and it was perfectly aged; luscious and velvet, we swooned over every sip. I served it with a savoury Piedmontese Eggplant Timbalo. A marriage made in heaven! I checked my wine notes and found I bought it over a decade ago for only $45.00. I wonder how much it would retail for today, if I could even find it!

And here it was sleeping in my very own magical wine cellar.

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.

Enjoying Muskoka’s Bounty: LOCAL FOOD AND FARMS

BY GABRIELLE TIEMAN

After what seemed like a very long and very cold winter, the opportunity to have access to locally grown produce is pretty irresistible. Soon farming season will be kicked into high gear and farmers markets and roadside stands will return to their summer homes and neighborhoods for another season. This is the perfect time of year to reflect on the food you consume daily and discover how you can help support your community and local food scene by adding more locally grown foods to your diet.

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ating locally grown foods has always been a benefit for both the consumer and the community farmer base. With Muskoka’s growing local food scene, there is no reason not to try your hand at eating fresh, natural produce harvested from your own neighborhood. By doing so you are not only supporting the farmers in your area, but adding the many benefits of locally grown food to your body.

Grenville Farms is a perfect example of a farm that benefits both the Muskoka area and simultaneously provides consumers with healthy eating options. The prolific market garden run by experienced farmer and past geologist Dianne Kretschmar and her family has offered a wide range of what they call “beyond organic” produce for over 35 years. Situated in Severn Bridge, a small community in the town of Gravenhurst, Ontario, Grenville Farms’ five acre property is known for producing free range chickens and pasture raised meats, bedding plants, organic vegetables and lush herb gardens. Kretschmar told Savour Muskoka bloggers that she “believes we live in a world that has a need for more diversified, local food,” and as one of the produce suppliers to some of the top hotels and resorts in the area, Kretschmar is making a step towards expanding this eat-clean mantra and local movement outside of her community.

Determined to attract the attention of both the locals and tourist community of Muskoka, garlic farmers Janice and James Jones are combining their message of eating healthy and local and combining it with a little bit of humour and a really great product. Farmers and owners of the small market farm Big Ass Garlic in Baysville, Ontario, the Jones’ strive to produce only top quality and healthy farm fresh garlic and pickled products – and who doesn’t love garlic? Now expanded to include a full commercial kitchen, Big Ass Garlic regularly processes over 8,000 pounds of garlic and pickled products that can be found at the local farmers markets in the Muskoka area and in the specialty food areas of the local Sobeys food chains.

Channeling and packaging the sweeter side of Muskoka is Boards Honey Farm, a destination stop for any honey lover and organic product connoisseur. Notoriously considered busier than the bees, owner and beekeeper Anne Board has evolved her originally small honey farm in Restoulle, Ontario into an educational excursion on beekeeping and a gift haven for the honey lover. Whether it is a chance visit or a scheduled tour during your vacation, Boards Honey Farm encourages all ages to take part in the farm, learn about hive activity and harvesting and even harvest their own fresh honey. Prices begin at $3.25 for a small hexagonal jar and run upwards to $120.00 for a 10kg pail. Beyond their honey treats, the farm offers gourmet condiments, candles and natural cosmetics – all made from natural ingredients found on their farm or similar locations. Famous for the all-natural skin and hair products – the honey shampoo and conditioner with herbal infusions and natural bases have people returning summer after summer and the natural bug spray is a favourite for families with young children – will change the way you not only see local food, but local, earth friendly products as well.

Not a fan of honey? Let Hubbert’s Maple Products cater to your other sweet tooth. Hubbert’s family run business supplies only the finest, 100% pure and natural quality Canadian favourite – maple syrup. But this beautifully maintained maple farm is a far cry from your average local sugar bush.This 580 acre property is a symbol of modern production with a pipeline operation of over 11,000 tree taps which work to produce over 15,000 litres annually of what has come to be known as Ontario’s finest maple syrup. But don’t let the production speak for itself – Hubbert’s owner Bill Hubert is a three time winner at the Royal Winter Fair World Championships for his products. Drop in for a tour, pick up a gift basket or grab a sample during your next trip through Sundridge, Ontario – you will not be disappointed that you did.

With a surplus of farms and produce to discover, scheduling every one of them into your Muskoka vacation can be a daunting task. Making eating local more convenient, and more of a one-stop shop, are the farmers markets and pop-up food and roadside stands moving into the area over the Victoria Day weekend and staying for the summer. Operating on different days of the week to accommodate different travelers, all of the markets and stands support multiple local farmers striving to make our plates a little fuller and cleaner.

The Bracebridge Farmers Market opens at the beginning of the May long weekend and will run every Saturday from 8:30 a.m. – 1 p.m. until the Canadian Thanksgiving Weekend.

Located in Memorial Park, the market will showcases over 10 vendors and feature locally farmed products and specialty items including gluten free baked goods, fusion glass jewelry, handmade granite gifts, low sodium condiments and naturally raised, grass fed cuts of beef to name a few.

If you can’t make it during the weekend or you’re a local wishing to do more grocery shopping outside of the supermarkets, Bala Farmer’s Market accommodates the Monday crowd.

Located in picturesque Bala, Muskoka, the parking lot Farmer’s Market opens June 23 and will operate until mid-September. Similar to the Bracebridge Farmers Market, Bala’s will feature a combination of locally raised meats and produce as well as homemade gifts, organic body treatments and hand crafted collectibles so you can take home a piece of Muskoka.

For a full list of local farms and farmers markets in the Muskoka Region, visit savourmuskoka.ca and find out how you too can support local produce and food consumption.

Today Muskoka 21

THE BEST BUTTER TARTS BY: LYNN OGRYZLO | PHOTOS: JON OGRYZLO

I’VE NEVER MET A BUTTER TART I DIDN’T LIKE, BUT WHEN IT COMES TO BUTTER TARTS, GOOD IS JUST NOT GOOD ENOUGH. NO, IF I’M GOING TO PUT INCHES ON MY HIPS IT HAD BETTER BE AMAZINGLY GREAT. 22

DON’T EAT THEM IN A TUXEDO OR IN A CAR Donna

is a regular caterer to the Canadian Embassy and Canadian American Business Council and is often called upon to serve butter tarts at official functions. Her filling is both gooey and dense and always comes with a warning, “don’t eat these standing up, wearing a tuxedo.” She speaks from experience.

Charles Pachter painted a plate of butter tarts and called his work, The State of Tarts. If you don’t know Pachter, he’s a very successful Canadian artist. You may recall his paintings of the Maple Leaf flag, and other Canadian icons like the majestic moose – his steel and granite moose silhouette sculptures have been installed across Canada: one in Niagara-on-the-Lake at Inniskillin Wines.

His favourite place for butter tarts is Wilkies Bakery in Orillia because they’re not too runny just barely holding together in the centre.

Basically butter tarts are very simple. Mix butter, sugar, syrup, and egg together. Pour it into a flaky pastry crust.

Pâte brisée is best, it’s a magically rich shortcrust pastry.

Bake until the filling is soft and runny or firm and dense.

Of course, everything is open to interpretation, so how do you like yours?

Peter Mansbridge (Broadcaster, CBC The National) has a secret addiction to Ontario’s sweet and sticky tarts.

For Mansbridge a great butter tart should be runny in the middle and not too chewy. He has no real loyalty to raisins but alluded to preferring nuts; either pecans or walnuts. It wasn’t too difficult to pry Mansbridge’s secret location for the best butter tarts he’s ever had, Crosswinds Restaurant in Mitchell, Ontario.

So if Pachter leans towards a more solid centre and Mansbridge is a liquidy centre kind of guy, then how is it the three of us all agree the butter tarts at Marty’s in Bracebridge are the best? I guess butter tart lovers are fickle as well as opinionated.

Ask any real butter tart lover and they’ll tell you Marty’s is a special place. Marty Curtis (martysworldfamous. com) is described by celebrity chef Micheal Smith as the “Michelangelo of butter tarts”. He won the Toronto Star best butter tart competition and that’s when people began flocking to his café. Walk in and customers are obsessed with their small plates of tarts, a light brown filling puddling around the pastry like gravy dripping around mashed potatoes. Taste it. Marty’s crust is a crunchy buttery gift to the world of pastry while the super light and lusciously butterscotchy vanilla centre luxuriates across the palate in an angelic sort of hypnotic way, yet it’s simultaneously sinfully delicious!

Unlike Mansbridge and Pachter, butter tart addict Donald Ziraldo was a little more guarded about his favorite place to get his butter tart fix. But finally, “every time I got my hair cut, Al (barber of Hello Hair in Yorkville, Toronto) would run next door and get me a cappuccino and butter tart.” The bakery next door to Hello Hair is Wanda’s Pie In The Sky (wandaspieinthesky.com). While Ziraldo isn’t too particular about walnuts or raisins, he was eager to share

the best part was biting into the fluffy, thick, buttery crust that just “tasted so good” – he swoons.

As for me, I put myself into the “fickle tart” category. I love different butter tarts depending on my varying moods. Yet, at the same time I feel like I’ve graduated from the simple, soft, white-crusted tarts with the frothy anemic fillings to the more creative reincarnations of Ontario’s buttery sweet symbols of bliss. If pressed, I’d have to warn everyone about the tarts at Detour Café in Dundas (detourcafe.ca). I’ve developed a great dependency on the powerful caramel hit, the savoury flow of buttery rich vanilla cream and feather light pastry. In fact, I love them so much they’ve offered me a free butter tart for every 10 customers who come in and tell them I sent you. So please, feel free to feed my addiction.

A word of caution with the butter tarts at Marty’s and Detour. They’re not to be eaten out of hand – no, these are plate and fork tarts. Perhaps even a spoon to get all the insides that will undoubtedly spill out when you break the crust. Just never, never eat these while wearing a tuxedo or driving a car!

I think everyone has made a pilgrimage to The Fruit Shack farm market in Niagara-on-the-Lake for butter tarts (thefruitshack.com). One bite and the pâte brisée (magically rich shortcrust pastry) dominates the sweet, light, semi runny centre with a nutty essence making it a strong complex mouthful of bliss. If you close your eyes, these extra large tarts cream across your palate and permeate your pleasure senses. Beware though, like a drug, you will need more than one - perhaps that’s why they offer a six-pack!

Who would have guessed 13th Street Winery gives as much time and attention to butter tarts as they do their beloved wine? 13th Street Winery in St Catharines has a bakery of the same name. The gooey filling is stirred by hand making sure you don’t get the traditional frothing on the surface of the tart – yum! The filling caramelizes on the crust for an extra punch of sticky toffee flavour that layers with caramel and vanilla. Like wine, they make different varieties of butter tarts. Check their website (13thstreetwinery.com) to find out when they’re making bacon butter tarts or chocolately Skor butter tarts. In addition to their pecan and plain versions, they’re all the same semi-firm style with butter rich pastry that feed the fickleness of butter tart lovers who need to have a different tart with every mood.

You’ll find 15 different versions of tarts on Ontario’s Butter Tart Trail (simplyexplore.ca), 30 different varieties on the Butter Tart Tour (kawarthasnorthumberland.ca), check out the winners of Ontario’s first Butter Tart Tour Taste-Off (flavourfestival.net) and consult my blog for more butter tart recommendations (lynnogryzlo.com).

Whatever you do, don’t settle for any good butter tart.

Instead, elevate your palate to the creative reincarnations of Ontario’s buttery sweet gift to the world.

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.

Today Muskoka 23

TAKE A SUMMER VACATION! This summer, getting away from it all and finding just what you’re looking for happens at one place.

Savor this summer with Seneca Niagara Casino & Hotel.

Pamper yourself in The Spa & Salon. Find the finest chops and freshest seafood at The Western Door, discover Italy at la Cascata and embrace the energy of Asian fusion at Koi.

310 Fourth Street Niagara Falls, NY 14303

Catch the hottest acts throughout the summer with Summer Rush. Feel the sensation that is STIR—featuring live entertainment every Thursday, Friday and Saturday night.

And of course, feel the white-hot heat of the newest slots and hottest table games on our renovated Casino Floor.

This summer, find it all at Seneca Niagara Casino & Hotel.

JOHN MELLENCAMP Thursday, July 3 at 8 PM Tickets start at $95

SMOKEY ROBINSON Friday, July 25 at 8 PM Tickets start at $45

STEELY DAN Friday, August 8 at 8 PM Tickets start at $85

THE VOICE Friday, July 11 at 8 PM Tickets start at $50

THE MOODY BLUES Saturday, August 2 at 8 PM Tickets start at $75

AIR SUPPLY Friday, August 22 at 8 PM Tickets start at $30

GEORGE LOPEZ Saturday, August 30 at 8 PM Tickets start at $45

1-877-8-SENECA (873-6322) | SENECANIAGARACASINO.COM

SUMMER of WINE

BY ANGELA AIELLO

There is nothing better than sipping a glass of wine while relaxing after a long week of work, especially where the air is clear, birds are chirping pleasantly, and the sound of the water puts to you to sleep.

Every summer, lifelong memories are made at cottages, on the beach, in your sbackyard, on a patio, all while over a glass of wine. Summer is filled with sipping, sharing, creating, letting go and rising up. Wine is the perfect accessory to summer. It can complement a brunch, a BBQ, a gathering, and outdoor activities – and simply makes summer enjoyable in general. >> Today Muskoka 25

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ine adds to everything in life, but especially during the months when we can be outdoors. It is about quality, discovery and experimentation.

It is about knowing what’s on trend, what’s new and old, what’s sexy and what works for you. Very importantly, wine is about being confident when you sip, shop, share, gift, talk, pour, and savour.

Being Canadian means a lot of things, but one of the most powerful feelings we have is pride. We are proud to be Canadian! When we travel, we hold our Canadian flag up high (and are most likely to say excuse me and sorry far too much!) Not to mention, our flagship ‘eh’ is a natural part of our conversation. In the same way, we should also be proud of our Canadian wines. While the Canadian wine industry is younger than most around the world, we are proudly entering into our prime time. So unleash your loca’vore and sip, share and toast to our world-class Canadian wines at your cottage this summer. Here are some tips on how to do just that!

sipping under the sun

Sipping in the heat can be refreshing and satisfies your thirst. Just as a good shopping trip can inspire your wardrobe, a glass of ice-cold bubbly is the perfect aperitif at brunch and to begin evening affairs. Pinot Grigio and Pinot Gris are light and right for the patio during the hot days of summer. If you love red wine but don’t drink much of it in the summer, try lighter, fruiter wines like Pinot Noir and Gamay. If you prefer big-bodied reds, try chilling them for 10 minutes in the fridge to lower the perception of alcohol. While entertaining during the day or out by the pool, sip wines that are lower in alcohol to stay hydrated (and make sure you enjoy the whole day). Rieslings are typically lower in alcohol and can start at 8%. Try to stay away from wines that are high in alcohol to inspire moderate drinking and enjoyment.

summer sangria

Sometimes life calls for a cocktail – and a wine cocktail can be simply delicious and hit the spot.

The most popular cocktail is Sangria, which combines wine, fruit, juice, and liquor. Sangria can be made with either red or white wine. You can get creative on this side of wine because there is flexibility in the recipe and you can just enjoy your own unique creation! I like to let my sangria sit a day before serving it (even with the fruit). This allows all of the flavours to blend together and tastes great. A perfect option to make ahead for brunch!

cottage entertaining

all fall into play. Match like with like for simple pairing. For instance, salads are light (Pinot Grigio, Sauvignon Blanc), pastas, pork and grilled vegetables are medium (Pinot Noir, Chardonnay) and most red meat is full bodied (Cabernet Sauvignon, Shiraz etc).

If you’re grilling up a BBQ for family and friends, decant a full-bodied red and let it sit out while you’re making dinner. The anticipation will encourage great questions and the final reward will be well worth it.

Around the campfire, pull out something fun like an Ontario Baco Noir or Cabernet Franc; the smoky flavours will go great with the environment and taste delicious! If you’re hanging out under the stars grab a bottle of Merlot (also known in the twittersphere as #merlove) or your favourite bottle and enhance the romance.

in the kitchen

Not only does a glass of wine complete your experience in the kitchen, it also can be a key ingredient! My motto is to always cook with wine that you would choose to drink and serve. This will ensure you love the flavours in the dish you are creating and your meal will taste great! And, as you’re cooking up your delicious meal, it is only right to enjoy a glass along the way. Now that’s a perfect pairing! Here are some of my favourite ways to use wine in the kitchen:

IN REDUCTIONS OR SAUCES Add wine and simmer – it’s that easy! Choose young, full-bodied reds for red meat dishes. Use dry white wine for fish, shellfish, poultry, pork, veal and cream sauces. The alcohol in wine begins to evaporate well short of the boiling point of water, so there’s no risk of getting ‘tipsy’ by using wine in your cooking.

DRESS IT UP Mix white or red wine with olive oil and spices to make your own unique dressing. It is sure to add sparkle to your green salads or pasta salads – and become your new secret ingredient.

SWEET CRAVINGS Use sweet wine such as a late harvest, icewine or port to dazzle your desserts. Simply pour over ice cream or berries (or add a touch to your cake mix) for a special treat. If breakfast is your pleasure, you can even drizzle over pancakes, waffles, and French toast.

Take time this summer to live life, have fun, make unforgettable memories and drink great wine with close friends while making new ones. We are all so busy crossing off to-do lists and getting to the next agenda item that we’ve forgotten the essence of giving ourselves time to chill, relax and unwind. We only get to live it once, so make it count this summer and make wine your accessory to appreciating the moment. Sip longer, smell deeper and smile longer.

When it comes to hosting wine parties this summer (and you know you will), remember the five easy steps to tasting wine: sight, swirl, smell, sip and savour. Also make sure you think of a theme for the party that will involve and engage your guests. Maybe it’s a region you’re dying to visit and want to explore, or maybe it’s a grape like Malbec that has an old world spirit with a modern charm. And remember, nothing says happiness quite like a glass of sparkling wine. Although it is often associated with celebrations and special events, bubbly really needs no occasion to enjoy. It looks elegant, is delicious on its own and with foods like fish and light brunches, and always adds more happiness while you’re entertaining at the cottage. Angela Aiello is the Founder of iYellow Wine Club home to over 10,000 members who build When you’re pairing wine confidence through discovery wine and food, the simplest rule of thumb is to match the weight of through events, classes and the wine with the weight of the food. Wines and foods fall into cate- tours. To learn more join the wine gories like light, medium and full when it comes to the body or full- club for free at iYellowWineClub. ness of a dish. The flavours, ingredients, and how it’s cooked can com or AngelaAiello.ca

cottage pairings 26

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Courtesy of Michael & Anna Olson

GRILLED STUFFED WITH POLENTA & CHEESE A creamy cooked polenta filling laden with cheese makes these a decadent grilled starter to a summer patio supper.

Makes 24-30 pieces, as appetizers Prep time: 20 minutes Cook Time: 20 minutes 1 cup water ½ cup milk ½ garlic clove, minced ½ tsp chili powder ⅓ cup cornmeal 1 cup loosely packed grated cheddar salt, as needed 12-15 fresh jalapeño peppers 1. Bring the water, milk, garlic and chili powder up to a simmer in a medium pot. Whisk in the cornmeal and continue whisking over medium-low heat, until the polenta is thick, about 5 minutes.

Reduce the heat to low and stir in the cheddar cheese until it has melted. Pour the polenta into a bowl to cool, and chill completely before filling (the polenta can be made a day ahead.)

2. Cut the peppers in half, lengthwise, and scoop out the seeds but leave the stems intact. Spoon the now-firm polenta into each pepper and press gently into place (if the polenta sticks to your fingers, wet your fingers while pressing the filling in.) Chill until ready to grill.

3. Preheat the grill on high and place the peppers on a grill rack or in a cast-iron skillet and heat for about 5 minutes, until the peppers have softened and the stuffing has warmed. Let cool for a moment before serving.

HE SAID, SHE SAID Michael: “I also like to do a sausage stuffing in place of the polenta, for a meat-lover’s option. Mix 1 lb of any raw sausage meat with cup of bread crumbs and cup of grated Parmesan and fill the peppers, grilling until the meat is cooked through, about 10 minutes.”

Anna: “I like appetizers that can be made ahead of time, such as this one, so you can spend more time at the start of your dinner with other activities, including visiting with your guests. If you have a group that is averse to hot peppers, you can certainly use mini bell peppers in place of the jalapeños.”

Today Muskoka 29

GETTING INTO

SUMMERTIME

By: Megan Pasche | Photos & Recipes: Kristina Inman

From the “New Classic” to a spin on “Afternoon Tea”, Sommelier Kristina Inman has concocted these summer cocktails especially for Today Magazine, and they are perfect for a variety of occasions, be

SPIRITS

it a dinner party with friends, or lounging outside on a lazy, sunny Sunday afternoon. Being a master of pairing, Kristina also has suggested the

perfect culinary collaborations for each of her drink creations. So read on, and you might just discover a favourite new summer cocktail to enjoy.

“The New Classic” INGREDIENTS: • • • •

1.5 oz Hendrick’s Gin Coconut Water Dillon’s Bitter Lime Cucumber wheels, Lime

DIRECTIONS: 1.

2.

3.

4.

5.

+

Fill a rocks glass with ice.

Add gin and top with coconut water.

Add 3 dashes of lime bitters.

Garnish with cucumber and a squeeze of lime.

Stir and enjoy.

PAIRING: Watermelon salad with feta cheese and fresh mint.

Tasting note: The original cocktails in the 19th century had four ingredients; spirits, sugar, water and bitters. Here we are taking the hydrating, sweet and subtly tropical elements of coconut water, mixing it with a cucumber infused gin, and anchoring it down with the lime bitters made from our local distillery in Vineland. The frozen cucumber wheels keep the drink cool, while you can soak up that warm summer sun.

Kristina Inman is a Certified Sommelier and a graduate from the University of Toronto. After years working in the wine industry, she arrived at The Canadian Food & Wine Institute at Niagara College where she is teaching and working on business development. Kristina lives in the Niagara region with her husband, son and two cats.

30

“Jardin d’Été” INGREDIENTS: • • •

Yellow Tail Bubbles (or any fruity style sparkling wine) 1 oz. St. Germain Elderflower liqueur Fresh rosemary sprig

DIRECTIONS: 1.

2.

3.

4.

5.

Fill a flute with sparkling wine.

Add St. Germain.

Put 1 sprig of rosemary into the glass and allow to infuse for 3 minutes.

Swirl and remove the sprig and set on top of the glass as a garnish.

Serve and enjoy.

PAIRING: Cheeses like La Sauvagine and Oka.

+ Tasting note: Classy, sophisticated and absolutely delicious. This cocktail has an element of savoury and sweet, and smells like you are taking a walk in a summer garden.

You can certainly customize this drink by adding a little more St. Germain to make it sweeter, or infuse the rosemary longer for more intense flavour.

“Afternoon Tea” INGREDIENTS: •

• • • •

4 teaspoons “Weight to Go” Tea (Teavana), brewed for 4 minutes with 500 mL of water. Chill in the fridge 1/2 oz simple syrup, 2 oz Jack Daniel’s Tennesse Honey Whiskey 1 oz Chambord, Lemon wedge 2 frozen strawberries, skewered

DIRECTIONS: 1.

2.

3.

4.

5.

6.

Chill a mason jar (or large tumbler glass) with ice.

Fill a mixing glass with ice.

Pour your whiskey, syrup, Chambord and tea into the mixing glass. Add a squeeze of lemon and put into the glass. Stir with a tall spoon until well mixed.

Discard of the ice chilling your glass.

Strain mixed drink into your freshly chilled glass.

Garnish with frozen strawberries on a skewer and a lemon wheel. Put a straw in and enjoy.

PAIRING: Southern cuisine; barbecued ribs, corn bread and candied yams…or a good book.

+ Tasting note: Tea lovers can finally celebrate. Their favourite beverage is on the rise, and with places like David’s Tea and Teavana offering a wide variety of styles and flavours (all loose leaf, obviously), tea is becoming quite the trendy drink. I’m a purist when it comes to drinking tea, but on the rare occasion I’ll add some lemon and honey to my cup. This cocktail takes this classic combination and amplifies the sensations.

Jack Daniel’s Honey Whiskey, fresh lemon, and a tea that has summer flavours of strawberry, apple and mint. Pull up your chair, sit back, and just sip.

Today Muskoka 31

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THE FUTURE OF BEER

THE

|

ABOUT TOWN LITERARY LEGEND

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CRANBERRY FESTIVAL

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MUSKOKA DRY GINGERALE

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CRUISING MUSKOKA

BALA CRANBERRY CAPITAL

OF ONTARIO

By Megan Pasche

Cranberries are a group of evergreen dwarf shrubs; they grow up to seven feet long and two to eight inches high.

They have small green leaves, dark pink flowers, and most importantly, a berry, more bitter than sweet. They are a major crop throughout parts of the United States and Canada, and are often used in juices, sauces, jams and sometimes sweetened and dried. They are a big part of traditional Thanksgiving dinners, and in Bala, Ontario, they are a big part of tradition, period. >> Today Muskoka 33

MORE INFORMATION BALA CRANBERRY FESTIVAL 3066 Muskoka Road balacranberryfestival.on.ca JOHNSTON’S CRANBERRY MARSH 1074 Cranberry Road cranberry.ca IROQUOIS CRANBERRY GROWERS 2860 Iroquois Cranberry Growers Drive iroquoiscranberries.com

The Bala

Cranberry Festival always takes place the weekend after Thanksgiving, this year falling on October 17, 18 and 19, and it’s a celebration of everything cranberry. It was originally started as a way to keep people down in the Muskoka area during a time when most people opt to pack up their cottages and head home.

This three-day party is run mostly by volunteers and all monies made help benefit local charities, community organizations, scholarship funds and special events in the community. Typically, the Cranberry Festival sees about 20,000 people throughout the course of the weekend, a huge feat for a town whose population doesn’t normally exceed one thousand.

The festival features both indoor and outdoor venues, and the indoor venues showcase many different and unique products, gifts and crafts.

The arts and crafts show takes place in the arena, and is the place to go if you want to get some shopping done. Food, artwork, toys, jewelry, clothing and accessories are all available to browse through. The show is juried, so every year winning vendors are selected through considering a variety of factors including originality, quality and uniqueness.

One of the most anticipated parts of the festival is known as the Country Bazaar. This is the place to be for all things homemade, including delicious baked goods, pickles and preserves: all those good things that come to mind when you think of a festive fall season.

Other interesting things to check out during the course of the weekend, include the historical Bala Falls Road, which will take you back in time as you view antique cars, boats and other historical collections.

The Cranberry Festival will also feature the always-popular beer tent, a wine tasting area, tons of options for delicious foods, many of which have a cranberry twist like cranberry crepes, cranberry syrup and other creative cranberry collaborations, rides and activities for the kids, fireworks and live entertainment all weekend long. All in all, it is definitely a festival worth staying up north for, even if the weather is a little bit cooler.

But why a “cranberry” festival you may be wondering? It’s because Bala is home to quite a thriving cranberry industry, and believe it or not cranberries are actually a very interesting fruit! Unique conditions are necessary for cranberries to grow and Bala’s peat based soils and large 34

amount of fresh water make it an ideal place to grow them. Cranberries are native to North America, and they were named cranberries because early settlers thought the blossom of a cranberry looked like the head of a crane, so they called them “crane berries”. Cranberries do not grow in water as people often think, but they are harvested in it, which is done by flooding the bogs, making it easier to scoop the berry from the vine.

These are only some of the fascinating facts you will learn when you visit Ontario’s oldest cranberry farm, Johnston’s Cranberry Marsh.

Johnston’s Cranberries has been in operation since 1952 and was started by Orville Johnston and his wife June. Orville and June’s son Murray and his wife Wendy now run Johnston’s, and in addition to keeping up the thriving cranberry business that was carved out in Muskoka, the farm now includes a gift store, activities for visitors and the Muskoka Lakes Winery. The winery’s philosophy is “to take locally grown fruit and use traditional methods to craft artisanal wine.”The winery has many unique flavours of wine including cranberry blueberry, wild blueberry, white cranberry and more.

The farm is open year round to visitors and there is a plethora of things to keep the whole family entertained. Activities include guided tours, geocaching, hiking trails, photo tours and scavenger hunts and critter catching for the kids. Fall is actually the perfect time to stop by the farm because that is when the harvest happens. Harvesting usually begins near the end of September, and goes right through until the end of October. Special events are also on during harvest, including helicopter rides, wagon tours, a farmer’s market and the cranberry café.

Bala is also home to Ontario’s largest cranberry farm, the Iroquois Cranberry Growers, which is owned and operated by the Wahta Mohawks. Visitors are welcome to go on a tour and witness the harvest, and shuttles are provided from the Cranberry Festival to both cranberry farms in the area.

Cranberry harvesting is fascinating to watch and learn about, as it is harvested like no other crop in the world. The fact that it is performed exclusively in North America makes it all the more exciting. Couple that with a fun festival, the amazing fall time scenery you’ll see in Muskoka, and you have the perfect reason to go and experience a little bit of the cranberry culture that thrives in the tiny town of Bala.

“I love Muskoka Dry Ginger Ale...lovely gingery taste. I have to admit, I’m sure some of my love for it is nostalgia for my wonderful childhood summers at our cottage on Lake Muskoka.”

– Review on chowhound.chow.com.

SUMMER NOSTALGIA IN CANADIAN COTTAGE COUNTRY: THE STORY OF MUSKOKA DRY PALE GINGER ALE

A

BY: LAUREN CHARLEY

fter driving through miles of tall evergreen trees, passing by the peaceful, untouched habitats of Ontario’s wildlife, the family van towing a used Sea-Doo, pulls up to the rustic log cabin you have come to know as your second home. Passed down from one generation to the next, the little cottage nestled on Lake Rosseau, bestows a rich history of laughter and joy which has been experienced by families for decades of unforgettable summers. Toasting marshmallows by the campfire, singing along to the tune of an acoustic guitar, and sipping ginger ale as your feet swing over the dock, as you dwell in the ambiance of this wondrous paradise.

The District Municipality of Muskoka is located just two hours north of Toronto in Ontario, and is comprised of six area municipalities: the Town of Bracebridge, Township of Georgian Bay, Town of Gravenhurst, Town of Huntsville, Township of Lakes of Bay, and Township of Muskoka Lakes. Its renowned beauty featuring a mosaic of crystal clear lakes, luscious forests, and peaceful, clear skies have attracted vacationers to the area for over 100 years, granting it the reputation as the top summer holiday spot in Ontario. In addition to the enchanting, natural serenity, the district is home to several thriving urban centers which offer exceptional shopping, dining services and activities to meet the demands of visitors who desire both an outdoor, peaceful retreat, and an entertaining adventure. No summer season is complete without a holiday to the beautiful Canadian wilderness in the Muskoka district; no vacation to the district is justifiable without a nostalgic trip down memory lane, by purchasing a case or two of Muskoka Dry Pale Ginger Ale, “The World’s Finest Pale Ginger Ale”.

Today, Muskoka Dry is produced and distributed through the company, Muskoka Springs Natural Water Inc., located on Bay Street in Gravenhurst, Ontario, in the midst of Canadian cottage country. The company is owned by Michael Billinghurst, who operates the water business in the historic location which was once the bottling site of both Coca-Cola products and the historical Muskoka Dry Pale Ginger Ale. Michael still thumbs through the aged, little black booklet which contains handwrit-

ten drink recipes from the factory’s past, including the original recipe for Muskoka Dry. Michael and his former business partner, Terry Galbraith, resurrected the century old recipe in 1992, “rescuing” the brand which had been absent from the beverage market since the 1970s.The history of the Muskoka Dry Pale Ginger Ale dates back to 1873, when the company was first founded as a bottling plant for spring water under the name “Brown’s Bottling Ltd.”, which operates as Muskoka Springs Natural Water Inc. in its original location. During this time, the region’s lakes were polluted due to the lack of rules and regulations established to protect the waters against industrial businesses. Local logging and tanning industries failed to employ appropriate environmental practices, resulting in very unclean lakes.

Within this adversity, a local resident, Dougald Brown recognized an opportunity to start bottling water out of a Gravenhurst well. He then opened his own bottling company, Brown’s Bottling Ltd., to service the growing tourist camps, resorts and hotels in the area. Brown’s developed their famous ginger ale after an increase in popularity of soda in the early 1900s. Muskoka Dry Pale Ginger Ale was packaged in hand-blown glass bottles, and carefully packed and distributed in wooden crates.

Due to the company’s tremendous success with the sale of their ginger ale, the manufacturers also became a Coca-Cola distributor in 1926. In fact, Muskoka Dry’s popularity with the locals and visitors to cottage country, was used to enhance the sales of Coca-Cola to vendors. The production and sale of Coca-Cola lasted until the 1970’s when the corporation went multinational, handing their business over to larger companies who could afford to build newer and more sophisticated facilities.

Unfortunately, it was with this turnover that Muskoka’s preferred soda of choice was also outsourced to a new bottling plant in Northern Ontario.

Muskoka Dry Pale Ginger Ale lost its originality when the packaging switched from petit, hand-crafted, glass souvenirs, to two litre, plastic recycling material. The bottles’ new appearance made the product indistinguishable from other sodas on the shelves of the expanding, commercial grocery stores. Although the loss of identity did lead to a decline in sales for the beverage, and ultimately, its demise, it was never truly forgotten by Gravenhurst locals and visitors to the beautiful Muskoka cottage country.

Today Muskoka 37

I

n 1993, after Brown’s Bottling Ltd. had stopped bottling for nearly to Michael Billinghurst, and the beverage is said to evoke a sentimental two decades, the site was purchased by Michael Billinghurst and Ter- connection to this simpler era of cottage life. “It’s a memory. People of my ry Galbraith, who saw an opportunity in the rapidly expanding busi- age remember it as a kid when they would come up here- it’s not only the ness of bottled water. When asked what prompted him to start Mus- flavour, but the memory,” explains Michael, who grew up in Toronto, but koka Springs, Michael replied, “I was looking for a different business, came to his family cottage in Muskoka every summer before moving to and the water business interested me. The grounds had the spring the area 30 years ago. Billinghurst attributes much of the drink’s modern and the distribution at that time.” Billinghurst and Galbraith bought success to this sensation of nostalgia.

Although the beverage is favoured by an older consumer market, out the Brown family business and started their current company, Muskoka Springs Natural Spring Water Inc. Their company was giv- Muskoka Dry is also a hit with the younger generations, nonetheless. en an advantage by already having an established presence within the The product experiences great popularity by the high school students located down the street from the bottling plant. “We have a vending community from the once popular Muskoka Dry Ginger Ale. Included in the purchase of Brown’s bottling site was the legendary machine outside the factory, and we just can’t seem to keep it full!”

Michael laughs. Kids enjoy the ginger ale’s special recipe, which ginger ale for only $1; although had remained within the Brown it may seem a little pricey comfamily for generations. Once the pared to the initial 5 cents it was plant reopened, Billinghurst and sold for during the 1950s!

Galbraith received many enquiLike many businesses in the ries from locals and visitors who District Municipality of Muswere familiar with the ginger ale koka, Muskoka Springs Natural once produced, and requested Water Inc. does not attract many that Muskoka Springs return the customers in the winter months, product to market. Since they albut seems to conduct “too much” ready owned the rights to the old business in the busy summer searecipe, the partners considered the son. The popularity of the ginger requisition and began to research ale is aided by its unique histothe deep history of Muskoka Dry. ry, and has attracted a growing Muskoka Dry Pale Ginger Ale – MICHAEL BILLINGHURST, OWNER OF MUSKOKA base of devout supporters who made its triumphant return to the SPRINGS NATURAL WATER INC. come to cottage country each market in 1995, keeping the exact year, seeking to purchase their original recipe, with a few tweaks favourite summertime beverage. to make the product legal according to modern guidelines. Today, the cases of the beverage have kept the Recently over the past few years, the product has expanded its distriretro-inspired packaging and continue to be sold as a six-pack in 341ml bution outside Muskoka. Customers can now purchase their favourite refreshment at Metro grocery stores, Roots “General Store”, and various glass bottles.

Muskoka Dry Pale Ginger Ale continues to thrive in the District specialty shops in the Toronto area. Buyers love the drink as a symbol Municipality of Muskoka, as a nostalgic symbol of the past, recreating of “classic Canadiana”, and like to enjoy Muskoka Dry at home while memories of summers spent with family and friends, surrounded by the reminiscing about old and new adventures they made in the magic of alluring beauty of Ontario’s cottage country. This nostalgia is important the Canadian wilderness.

“IT’S A MEMORY. PEOPLE OF MY AGE REMEMBER IT AS A KID WHEN THEY WOULD COME UP HERE- IT’S NOT ONLY THE FLAVOR, BUT THE MEMORY,”

38

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THE

FUTURE OF BEER: MUSKOKA BREWERY

BY GABRIELLE TIEMAN

NESTLED IN THE HEART OF MUSKOKA on the border of Bracebridge, Ontario, Muskoka Brewery stands as proof that it does not take a huge operation to make a really great beer. With a strong commitment to freshness, purity and great taste, Muskoka Brewery’s craft beer specialists and team have turned Muskoka into a household name.

Conceived in 1994 and founded in 1996, Muskoka Brewery, then known as Lakes of Muskoka Cottage Brewery, was brought to life by founders, brewers and friends Gary McMullen and Kirk Evans. Struggling with the lack of options available for beer drinkers looking for something other than Budweiser or Molson, McMullen and Evans made the risky decision to try their hand at craft beers and open a microbrewery, with the goal of making exciting new beers that would draw crowds towards local craft breweries.

Jake Good, a retail coordinator known as the Wordsmith Maven at Muskoka Brewery, says opening a brewery in the 90’s was not only an investment, but a big challenge due to the lack of community knowledge and trust in small scale breweries.

“There was a lot of talk about the future of beer,” said Good. “At the time there was no such thing as craft beer and small brewer40

ies. But Gary and Kirk had a passion for beer and realized that the big brands of the world were not as exciting as the smaller brands and they could really make an impact by making some better recipes and better beers. But in the 90’s, microbreweries were an enormous risk. It was a tough go, taxes were much higher and big beers dominated the beer store so finding the niche on the shelves was hard.”

But the risk did nothing to deter McMullen and Evans’ drive.

Opening as a small startup, they began experimenting and creating great tasting beers – breaking ground with their one of a kind Muskoka Cream Ale, a consistent favourite throughout the years and the 2014 winner of the Beer of the Year award at the Ontario Brewing Awards.

“Muskoka Cream Ale was our flagship beer,” said Good. “It was the first ever beer we made 18 years ago. With some beers, flavours and styles come and go but the cream ale has always been a huge favourite.”

As popularity for their beers grew and distribution expanded into Ontario beer stores and LCBOs, Muskoka Brewery’s expansion joined in tandem, taking their growth from consistent and steady to rapid during what is known as their pivotal year in 2008.

LOOKING FOR MORE INFORMATION ON THE BEERS OR INTERESTED IN MAKING MUSKOKA BREWERY A STOP ON YOUR NEXT TRIP THROUGH BRACEBRIDGE? WHY NOT BOOK A TOUR! TOURS OF THE BREWERY RUN EVERY FRIDAY AND SATURDAY AT 12:30 P.M, 1:30 P.M. AND 2:30 P.M. VISIT MUSKOKABREWERY.COM FOR TOURS AND MORE INFORMATION ON THEIR BREWS.

“From 1996 to 2008, the brewery had nice growth, steady growth, but nothing to really brag it,” said Good. “It was sitting at a one employee a year expansion rate and some good beers came out of it and some good knowledge, but it wasn’t a fast expansion rate.

But by 2008 things began to jump. We had 14 employees but it continued to grow. Today we have over 70 employees.”

Known for their technique of small batch brewing, Muskoka Brewery produces a few thousand litres of beer at a time ensuring that each batch is of the highest quality. Unlike their conglomerate competitors whose breweries are much bigger and produce much larger batches of beer, Muskoka Brewery believes it is more important for consumers to know exactly what their beer is made of instead of producing beer in larger quantities.

“We never want to churn out bad beer,” said Good. “A thousand litres feels huge to us but that is a relatively small batch. If you go to a brewery like Sleeman or Molson they are enormous and can produce more beer but we ensure the quality of each bottle is perfection.”

When Muskoka Mad Tom Indian Pale Ale (IPA) made its debut in 2010 as a traditional west coast IPA, sales skyrocketed. The demand for craft beer had grown by 30% year after year but the demand for Muskoka’s brews was even higher, surpassing other breweries with a 50% annual growth rate. With this increasing demand rate, Muskoka Brewery quickly outgrew their 8,000 square foot brewery.

“Because there was a desire for craft beer and people love Mad Tom so much, we outgrew our location quickly,” said Good. “This growth was just great for everyone. Great for the little guys and great for the consumers. Money talks and it’s proof that craft beer is great.”

Today, Muskoka Brewery calls a 39,000 square foot brewery their home and produces approximately 13 types of beer at a production rate of 152 bottles a minute. This includes their family of six beers: the popular Canadian favourites Mad Tom IPA, Cream Ale, Craft Lager, Twice as Mad Tom, Dark Ale and Detour, a lighter seasonal IPA, along with an array of specialty and seasonal brews including their Summer Weiss, Winter Weiss, Double Chocolate Cranberry Stout, Harvest Ale and Winter Jack – a specialty stout that is aged in Jack Daniels barrels.

Currently the beers are distributed nationwide to retailers in Ontario, Alberta, Manitoba, Saskatchewan, British Columbia and P.E.I and soon to be featured on New Brunswick shelves.

Good said that production alone is a vast example of how fast Muskoka Brewery has grown in the past 18 years.

“If you consider when Gary and Kirk started, everything was done all by hand – from pouring the beer into the bottles to putting on the caps to sticking on the labels – they were producing only two to three bottles a minute,” said Good.

But even though the brewery continues to grow and expand in size and status, Good said it still has not lost its small time feel.

“Even though it’s a big business it has that small business family feel,” said Good. “Everyone always says it’s not about the awards but winning Beer of the Year really showed how far we have all come. This is an award for the whole team – from quality control to the guys on the line to the sales teams. Gary always says this is not his award, but it is really a huge team effort.”

“It’s all about consistently making great beer and sticking to our principles and producing the best product.”

“Muskoka Cream Ale was our flagship beer,” said Good. “It was the first ever beer we made 18 years ago. With some beers, flavours and styles come and go but the cream ale has always been a huge favourite.”

Today Muskoka 41

BUFFALO NIAGARA The Nearest Faraway Place

A T R AV E L E R R E V I E W

“Just GO – it was brilliant!!!”

Reviewed by acrossthepond1, a TripAdvisor traveler » Toronto » August 23, 2013

ALBRIGHT-KNOX ART GALLERY “If you did not know you were in Buffalo you would only expect this level of quality in New York, London or Paris. Just blew us away with the variety.”

Dear Canadians, You’ve tailgated at the Ralph. Caught a flight, found a bargain, been to a game and returned home the same day. You’ve been here, done that.

But do you really know Buffalo?

Have you seen a Broadway show at Shea’s? Tried the beef-on-weck sushi at Seabar? Quaffed a craft brew at Cole’s? Toured a Frank Lloyd Wright masterpiece?

Walked and gawked and windowshopped in the Elmwood Village?

Sportsmen’s Tavern? Been to an opening at the Burchfield Penney? Segwayed through Delaware Park? Stopped to smell

BIFF HENRICH

Caught an alt-country show at

the flowers at Garden Walk? Taken the kids to the Buffalo Zoo? Had an artisanal cocktail at Vera?

Been to a classical concert at Kleinhans?

KC KRATT

Kayaked through Elevator Alley?

Gone to a food truck rodeo at Larkin Square? Tried your luck at the Seneca Buffalo Creek Casino?

No? Then what are you waiting for? That’s 15 things you didn’t know about Buffalo Niagara. Pop over the Peace Bridge and see for yourself. The nearest faraway place is just a short drive away.

Sincerely,

RHEA ANNA

Buffalo Niagara

VISITBUFFALONIAGARA.COM

CRUISING MUSKOKA: T

raversing down a wide river in a steamboat seems like something out of The Adventures of Huckleberry Finn, but this summer, discover the “Real Muskoka Experience” by riding the refurbished RMS Segwun, or one of its sister vessels, the Wenonah II and the Wanda III down Muskoka’s charming and alluring lakes.

The Muskoka Steamship & Historical Society, a not-for-profit charity, promoting the preservation and education of the traditions of steamships, boat building, and resort era in Muskoka, has commissioned these three historical ships, which offer an array of exciting public cruises across the Muskoka waterfront.

The RMS Segwun is the champion of the fleet, boasting as the oldest operating steam vessel in North America (seventh oldest in the world). The Segwun was actually a rebuild from the previous S.S. Nipissing, a paddle boat built in 1887 by The Muskoka Lakes Navigation Company (NAVCO), which served as a common carrier extension of the steam railways until 1958 when they sold off all of their steamers. Since its inception in 1925, the Segwun has undergone many “face lifts” and remodeling, being refurbished in 1969. Former PM Pierre Trudeau officially launched the revitalized Segwun on June 1st, 1974, in Gravenhurst, as a cruise ship.

Over its 145-day sailing season, the Segwun began to estab44

lish herself as one of the most thrilling and sought-out attractions in Muskoka. From her Lunch Cruises to Overnight Voyages to Pirate Cruises, there is so much to experience on a steam cruise adventure!

After noticing an increasing interest in Muskoka tour cruises, the Segwun desperately needed some help, and was soon joined by Wenonah II, a modern-day replica of early 20th century steamships, and the first ship built in Muskoka Bay since 1902. The Wenonah II, which joined the Segwun in 2002, features more modern conveniences than the Segwun, such as air conditioning and an elevator.

The third addition to this steam team is the Wanda III. Built in 1915, this luxury steam yacht was first commissioned for Mrs. Timothy Eaton (of Eaton department stores), and could cruise Muskoka lakes at roughly 24 mph. In 1996, PM Jean Chretien rededicated the Wanda III, marking her new voyage out onto Muskoka’s Lakes.

While the Segwun can carry up to 99 passengers, Wenonah II can hold a capacity of 200. As a more exclusive and private charter, the Wanda III can only carry up to 24 guests – perfect for special events and celebrations. From June through October, enjoy sightseeing, or a lunch or dinner cruise aboard one of these fine vessels.

FULL STEAM AHEAD

BY: RICHARD NICOL

SIGHTSEEING CRUISES

SPECIAL CRUISES***

Take your pick from a variety of fun and informative sightseeing cruises! For a quick tour to enjoy the sights, choose from the one or twohour cruises. All cruises feature live commentary, and if you fancy High Tea in the Royal Muskoka Salon* (includes loose-leaf tea, finger sandwiches, fresh scones with Devonshire Cream and strawberry preserve, and tasty desserts), there is a special optional package available with advanced registration only.

Choose the cruise that best suits you and your mood! Perhaps you’d like to experience a front-row seat to Canada Day fireworks aboard the RMS Segwun, while enjoying a three-course dinner. Or maybe you’d prefer a fun and thought-provoking Murder Mystery Cruise on the Wenonah II, dining at sunset in lieu of an evening full of thrills, clues, and suspense! Perchance you’d favour a relaxing stay-over with an Overnight Voyage Cruise, sailing to your resort destination in style, cruising along the scenic shorelines of Lakes Muskoka and Rosseau.

*Additional cost for High Tea

DINING CRUISES** For a relaxing and invigorating experience, book a lunch or dinner cruise for an afternoon or evening outing. You can pick from the basic lunch cruise, or upgrade to the illustrious Millionaire’s Row Lunch, where you can view a stretch of shoreline showcasing many famous grand summer homes dating back to the 1800s!

For the romantic in you, haul off with the Sunset Dinner Cruise, as you take in a beautiful scenic view of the exquisite and beauteous Muskoka sunset (or wait until fall and experience the lush myriad of autumn reds, oranges, and yellows!). **Be sure to book at least 24 hours in advance for Dining Cruises, allotting time for the caterer to supply the meals.

**Be sure to book one week prior to cruise date.***BE SURE TO ONE WEEK PRIOR TO CRUISE DATE

BOOK

JUNIOR STOKERS

Perfect for families: the Junior Stokers cruises prove a thrilling and educational adventure for Jacks, both young and old. Landlubbers and scallywags can board the Wenonah II smartly for the Pirate Cruise, available every Sunday morning. If you are planning to “go on account” with the fresh Muskoka wind in your hair, and the sapphire seas in your eyes, don’t forget to dawn your best roguish pirate gear for the trip!

Today Muskoka 45

MUSKOKA MEMORIES OF LUCY MAUD MONTGOMERY

BY ANDREW HIND

T

he Anne of Green Gables books made author Lucy Maud Montgomery a legend in Canada, and one of the world’s most-read writers.

Millions flock to Prince Edward Island in an effort to connect with the author and her famous redhaired creation. But you needn’t go so far afield.

Head instead to Muskoka, the setting for the only one of Montgomery’s books not set in PEI and today home to a museum lovingly devoted to everything Lucy Maud Montgomery.

The story behind the museum and how Mont-

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gomery became connected to Muskoka is as enchanting as any one of the author’s novels.

In 1922, Montgomery and her husband had planned to holiday. It was a sorely needed vacation. Montgomery had been mentally drained from throwing herself so completely into her writing, and was physically exhausted from fulfilling the community duties expected of a minister’s wife.

A rest and change of scenery would surely do her good and perhaps lift her spirits. They settled on a small summer resort in Muskoka.

In the early afternoon of July 24, 1922, the Montgomery family drove into Bala in a touring car. The first sight of Bala Bay, with sunlight glittering like diamonds upon the water, enchanted Montgomery. Immediately, the imaginative woman found herself inspired, her spirits buoyed. Over the next two weeks, she and her family enjoyed a peaceful and thoroughly enjoyable vacation at Roselawn Lodge. The family sailed, had picnics, took drives along country roads and leisurely boat trips, and enjoyed the simple pleasures of a Muskoka vacation. Maud spent quiet moments reading, editing her manuscripts, doing needlepoint and knitting, looked at views so lovely they ‘hurt’, and fell asleep at night to the music of the cascading Bala Falls. The author and her family took all their meals at the nearby Tree Lawn Tourist Home.

One day during the course of the vacation, Montgomery found herself relaxing on a porch looking out at two islands, Miramachi and Duquesne. The memory of that scene---the twin islands set on azure waters, the lake sparkling in the sunshine, and the verdant green backdrop provided by the all-encompassing forest---became imprinted in her memory.

As a result, even after returning home Montgomery found it impossible to get Muskoka out of her mind. References to it fill her diary. ‘Bala is a dear spot—somehow I love it. It has the flavor of home—perhaps because of its pines,’ she wrote. She also loved the sound of Bala Falls: ‘When I lie in bed at night it sounds exactly like the old surge roar of the Atlantic on some windy, dark-gray night on the old north shore,’ she penned.

After nearly two years of being unable to forget the near-magical allure of Muskoka, in the spring of 1924 she told her diary that she would be writing a novel set there. The book would be called The Blue Castle, one of Montgomery’s few adult-oriented novels and a best-seller that critics consider among her best work.

The Blue Castle’s impact since publication has been incredible, certainly beyond anything which Montgomery could have imagined. The vivid descriptions of Muskoka’s lakes, rivers and forests enticed people to visit the region and continue to do so today.

Linda Hutton fell deeply in love with Montgomery’s work when it was read to her in sixth grade, so when in 1990 she and her soonto-be-husband, Jack, were considering honeymoon destinations there was really only one place she wanted to go: Prince Edward Island. Jack, who at that point had yet to discover Montgomery, took some convincing but acceded to Linda’s request. During the honeymoon, he read Montgomery’s books and also developed a deep appreciation for her work. “We joke he came back loving Maud almost as much as he loved me,” laughs Linda.

It was also during the honeymoon that the Hutton’s discovered Montgomery’s connection to Bala. Soon after their return, they discovered that Tree Lawn Tourist Home in Bala, where Montgomery and her family had their meals during that 1922 holiday, might soon be demolished. Realizing the historic significance of the building, the Hutton’s purchased the old home rather than see it torn down.

They planned to open it as a museum celebrating the life and writing of Lucy Maud Montgomery, and in particular commemorating her stay in Muskoka.

The next year was spent restoring the old home to a state which Montgomery might recognize, and tracking down vintage books (today, the museum boasts one of the finest collection of first edition Montgomery books in the world), photographs, and other relics related to the famed author with which to create exhibits. One of the prized artifacts is a sterling tea set gifted by the heirs of LMM. The Museum, officially known as Bala’s Museum with Memories of Lucy Maud Montgomery, opened on July 24 1992, coinciding with the 70th anniversary of the author’s coming to Bala. Over the last 20 years the Hutton’s and their museum have shared the story of how Bala helped inspire The Blue Castle with more than 12,000 visitors. In 2013 the museum received heritage designation from the Township of Muskoka Lakes. The museum is among Muskoka’s premiere attractions.

Tours are guided through the museum by Linda and Jack, the story of Anne of Green Gables unfolding through the various exhibits. In the kitchen, for example, authentically restored to the 1920s when Montgomery visited, we’re reminded of the scene when

Anne finds a mouse dead in the batter because she forgot to cover it with cloth. Elsewhere, a table on the porch set up for a tea service reminds us of the time when Anne gets her ‘bosom friend’ Diana Berry drunk on raspberry cordial and when we see a rowboat—the rowboat from the Megan Follows television miniseries—we instantly remember the scene when Anne melodramatically replays the ‘Lady of Shallot’.

“People love the opportunities to put on red-haired pigtails and take photos throughout the museum. One of the favorites among visitors is the railway crossing sign with a bench in front. We have a travel bag so people can sit on the bench to recreate the iconic scene where the orphan Anne waits to be picked up by Matthew and begins wondering if she will have to spend the night in a tree,” laughs Linda. “It’s not just children. Adults can’t resist the opportunity to put on the pigtails and pose for pictures.”

Mark July 24 on the calendar. That’s the date the museum recreates Montgomery’s arrival in Bala back in 1922 and celebrates the occasion with a day full of youthful fun—3-legged races, sack races, live entertainment, popcorn and cake.

Lucy Maud Montgomery considered herself a ‘word painter’ for her livid descriptions. She’d undoubtedly have a beautifully evocative way of describing the appeal of Bala’s Museum. But perhaps it’s enough to simply say the museum is a loving tribute to one of the world’s most beloved authors and a wonderfully entertaining way to connect with the Anne stories we grew up with.

Andrew Hind is a freelance writer and historian with a fondness for Muskoka.

For more details on Lucy Maud Montgomery’s link to Muskoka and other local historical gems, please see his book Muskoka: Enchanting Stories of Ontario’s Cottage Country (Lone Pine Publishing), co-authored by Maria Da Silva.

DIRECTIONS: To get there, take Highway 69/400 south from Sudbury.

Exit on Highway 169 to Bala.

Watch for tourism signs to guide you to the museum, located at 1024 Maple Ave.

bala.net/museum • 1-888-579-7739 Today Muskoka 47

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LIFESTYLE & CULTURE TREETOP TREKKING

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MUSKOKA FACTS

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HISTORIC MUSKOKA

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SUMMER READING

TREETOP TREKKING:

THE ULTIMATE SUMMER ADVENTURE

BY LAUREN CHARLEY

This summer, be sure to take your family on an exciting expedition through the high treetops in the majestic woodlands of Ontario.

Treetop Trekking is the perfect way to spend a sunny day outdoors in the fresh air, engaging in exercise, and bonding with friends and family while doing so. There are multiple park locations throughout Ontario and Quebec, including Huntsville and Barrie.

Today Muskoka 49

ABOUT TREETOP TREKKING In 2002, the first Treetop Trekking opened in Rawdon, Quebec, under the name “Abraska”, as it is still called at all Quebec locations. The idea for an aerial treetop adventure began in 2001, when Jean-Marie Bévillard moved to Quebec from France, and enrolled in entrepreneurial course where he was assigned to prepare a business plan for a dream company he would love to own. Jean-Marie’s idea to pursue Treetop Trekking gained interest from his professor, who decided to partner with Jean-Marie to make the idea become a reality. At the time, there were no other treetop excursions of its kind offered to adventure seekers in Eastern Canada. Bévillard’s business branched out to Ontario in 2006 under the name Treetop Trekking, at the Horseshoe Valley Resort in Barrie.

Treetop Trekking is a great way to spend a half day, by engaging in a new and exciting activity, which is both challenging and rewarding. The park is recognized for having the best staff in the industry who emphasize safety, and proudly uphold their reputation for providing excellent customer service. “Safety is our number 1 priority, but having fun is a close second,” says Mike Stiell, the Ontario Marketing director for Treetop Trekking.

“Treetop Trekking creates the ‘illusion of risk’ by modeling a virtual reality game experience. Participants conquer obstacles high in the trees, whilst remaining safe with the highest quality equipment available.”

– Mike Stiell, Ontario Marketing Director for Treetop Trekking.

Horseshoe Valley Resort, Barrie

Deerhurst Resort, Huntsville

The Horseshoe Valley Resort location in Barrie is Treetop Trekking’s first and largest park. It offers eight different courses, including ones specifically catered to young children ages five and up. The park is also home to Treetop’s legendary “BIG ZIP”, a zip line over 800 feet long.

Huntsville’s Deerhurst Resort location is known as the most exciting adventure activity in Muskoka. The park can accommodate guests as young as nine years old, as long as they meet the minimum height requirement of 4’7”. Here, there are two unique activities for all visitors, including a giant “Tarzan Swing” and a course called “Dragon Fly”, consisting of multiple zip lines pinned from tree to tree.

Activities • Zipline and aerial courses • Night Treks

Activities

• Zip line adventures

• Zipline and aerial courses

• Team Building

• Night Treks

• Kids courses

• Team Building

“EXPERIENCING SOMETHING NEW FOR THE FIRST TIME DOES WONDERS FOR COMPANIES,” — Mike Stiell, Ontario Marketing Director for Treetop Trekking.

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ACTIVITY DESCRIP TIONS Zipline and aerial courses: Treetop aerial courses are comprised of a variety of exciting and unique obstacle courses, taking place high up in the trees. The vast array of courses include games and challenges such as suspended bridges, Tarzan swings, balance logs, and cables traverses. The various obstacles range from beginner to advanced, including courses for kids, and even challenges designed for professional climbers. Participants have access to all of the courses within their age range, including a giant zip line. Each three hour reservation incorporates a half hour training session, where the Treetop experts train guests to use the equipment and learn important safety information. After training, the courses are free for the adventurers to explore.

Night Treks: Night treks were designed for those daredevil types, who like to “kick it up a notch” by adding to the challenging aerial course experience. Using a special helmet, equipped with a headlight, participants over 14 years of age can face the obstacle courses, high in the trees of the pitch dark forest.

Zip Line Adventures: Zip lines are already included in all of the regular aerial courses, but each of the Treetop Trekking locations features either a giant zip

line, or zip line specific courses. This thrilling experience allows you to travel through the treetops at speeds reaching up to 45km/h!

Team Building: Teach your organization or company the power of teamwork and cooperation, by offering a fun and exciting opportunity to bond in the beautiful outdoors. Companies are invited to spend the day participating in the three hour aerial courses, working closely with each other to conquer the challenges. The aerial courses can be paired with a two hour team building program, specifically customized to meet the team-building goals of your group. The power of this unique activity benefits both the work ethic and cooperation necessary for companies and teams, because they are experiencing something novel and exciting beyond their general work setting.

Horseshoe Valley Resort in Barrie offers two types of team building programs: “Group Dynamics” or “Survival Challenges”. By choosing Group Dynamics, group members will improve their problem-solving and communication skills, and build team spirit. Survival Challenges teaches the importance of team work for survival, as they are sent into the woods and must use each others’ skills in order to “survive. Similar programs are offered at Deerhurst Resort in Huntsville by “Adventures in Excellence”, who will provide the Treetop Trekking groups with professional corporate team building services.

AFTER 10 YEARS IN BUSINESS, TreeTop TreKKiNg PROUDLY HOLDS THE REPUTATION FOR BEING THE LEADING TREETOP challeNge aNd Zip LINE ADVENTURES IN EASTERN CANADA. Kid’s Courses Treetop Trekking’s location in Barrie offers courses specially designed for children ages 5-8, on Fridays, Saturdays, and Sundays. The small, “pint sized” courses are an exciting challenge for younger climbers, as they experience their first taste of aerial activities, at much lower heights. These courses include bridges, hammock nets, balance logs, and other games suspended between the trees.

Visit Treetop Trekking for an unforgettable summer memory Embrace the natural beauty of summertime in Eastern Ontario by visiting one of the Treetop Trekking locations in Barrie or Huntsville. Try something new, push yourself to new limits, and discover just how much fun you can have high up in the trees. To plan your unforgettable day in the trees, visit treetoptrekking.com.

Today Muskoka 51

SUMMER READING: HOT BOOKS ON DECK. Some books seem like they are written just for summertime. For reading while lying on a beach towel in the sand, lounging on a dock while the water laps at your feet or all curled up in a cozy chair while a summer rainstorm pelts the outside world. Books that are easy to get lost in, and are such page-turners that hours seem to turn into minutes.

The books you race to finish, but make you a little bit sad when they come to an end. Reading really is the perfect summer activity.

BY MEGAN PASCHE

These are some of my favourite page-turners to date, as well as some upcoming books to look for in the summer of 2014.

DIVINE SECRETS OF THE YA-YA SISTERHOOD

by Rebecca Wells This book sat on the bestsellers list for 68 weeks, and inspired a movie of the same name. It’s a great summer read that tells the story of a life long friendship between four Southern women.

THE NIGHT CIRCUS by Erin Morgenstern This fantasy novel tells the tale of a magical traveling circus that comes and goes with no warning. The Cirque des Reves is open only at night and it revolves around two young magicians-Celia and Marco, as they duel with magic.

THE JOY LUCK CLUB by Amy Tan This book tells the story of four Chinese American immigrant families, who start having regular meetings that they call ‘The Joy Luck Club’. The story focuses on the four mothers of these families and their American born daughters.

MILLENNIUM SERIES by Stieg Larsson This series consists of three books: The Girl With The Dragon Tattoo, The Girl Who Played With Fire and The Girl Who Kicked the Hornets Nest. This page-turning crime series focuses on two main characters: Lisbeth Salander a girl genius with poor social skills and Mikail Blomkvist, an investigative journalist.

MIDDLESEX

by Jeffrey Eugenides This fascinating epic tells the story of the effect of a mutated gene on three generations of a Greek-American family. The protagonist is Calliope (Cal) Stephanides, who was born with alpha-reductase deficiency, causing him to be born with female characteristics.

The latter part of the novel shows Cal’s journey from his hometown of Detroit out to San Francisco.

THE GUERNSEY LITERARY AND POTATO PEEL SOCIETY

by Mary Ann Shaffer and Annie Barrows This book tells the story of Juliet, a newspaper columnist who receives a letter from a man on the island of Guernsey in the Channel Islands. The correspondence continues, as Juliet is drawn more and more into the eclectic lives of the people on the island.

SUMMER SISTERS by Judy Blume This book focuses on the friendship between two girls: Victoria Leonard and Caitlin Somers. The novel traces their friendship as they spend every summer together as they grow up, and focuses on how their relationship becomes more complicated the older they get.

52

THE BEACH by Alex Garland This book tells the story of English backpacker Richard, who is given a map to a hidden beach located in the Gulf of Thailand. The book traces his journey to the island and what happens once he arrives there.

THE LOST GIRLS

by Jennifer Baggett, Holly Corbett and Amanda Pressner If you have ever dreamt of throwing caution into the wind and going to travel the world, this book might be just what you need to convince yourself to take that leap.

A WALK IN THE WOODS by Bill Bryson Bryson uses his usual humour as he regales the reader with the tale of his attempt to hike the entire Appalachian Trail.

THE YONAHLOSSEE RIDING CAMP FOR GIRLS

by Anton DiSclafani Set in the 1930’s Southern United States in the middle of the Great Depression, this book follows Thea Atwell as she is sent to an equestrian boarding school for debutantes after her involvement in a family tragedy.

Other notable page turners that make for great summer reading: Fried Green Tomatoes at the Whistle Stop Café

by Fannie Flagg, To Kill a Mockingbird

by Harper Lee, The Adventures of Huckleberry Finn

by Mark Twain, The Forgotten Garden

by Kate Morton, Ten Thousand Saints

by Eleanor Henderson, Sarah’s Key by Tatiana De Rosnay and Geek Love by Katherine Dunn.

MUSKOKA AUTHORS PROVIDENCE ISLAND by Gregor Robinson Ray Carrier returns to the Northern Lakes of Ontario to bury his father, and his past comes back to him in the form of an old tangled romantic web and familiar natural settings.

THE MUSKOKA NOVELS by Gabriele Wells The trilogy includes The Summer Before the Storm, Elusive Dawn and Under the Moon, all historical fiction novels, that trace the lives of members of the wealthy Wyndham family during the dawn of the Great War, and beyond.

MUSKOKA MYSTERY NOVELS by Liam D. Dwyer These murder mystery novels set in Muskoka include Murdoch in Muskoka, Muskoka Death and Diamonds, Muskoka Bound and Betrayed and Muskoka Rage and Retribution. They follow inspector Ian Murdoch as he investigates murders around the Muskoka area

NEW RELEASES FOR 2014

FRIENDSHIP

by Emily Gould Released: July 1 This novel covers the friendship of two 30-year-old women, who have been friends for many years. Bev lives a fairly aimless life, and Amy has been coasting along so far. The book provides a great examination of the complexities of friendship.

I’LL BE RIGHT THERE

by Kyung Sook Shin Released date: June 3 This South Korean author has been widely read in her own country for decades, but her books recently became available in North America. This book tells the story of Jung Yoon as she looks back on her crazy life in mid 1980s South Korea.

CUTTING TEETH

by Julia Fierro Released: May 13 This book documents two summer days at a beach house, where a group of 30 something friends get together, only to realize that they aren’t happy with the direction their lives are taking.

CALIFORNIA: A NOVEL by Edan Lepucki Released: July 8 This debut novel follows Cal and Frida after their escape from a post-apocalyptic Los Angeles, when they go to live alone in the wilderness. When Frida gets pregnant, they decide to reenter society because they think it will be safer, but little do they know, that might not be the case.

OFF COURSE: A NOVEL

by Michelle Huneven Released: April 1 This novel set in the early 1980s is about Cressida Hartley, a PHD candidate who goes to live in her parents vacation cabin in the Sierras, and ends up getting caught up in the mountain community.

MOTOR CITY BURNING by Bill Morris Released: July 15 This is the story of Willie Bledose, an activist in the 1960s who is trying to write a memoir about the 1960s in Detroit. While in Detroit, Beldose becomes the top suspect in an unsolved murder.

With all these options (and so many more) to choose from, your summer reading list should be a full one. So sit back in a comfy chair or hammock, grab a drink, enjoy the sun and have fun being transported to all the different worlds these novels bring to life.

Today Muskoka 53

So...That H A LOOK BACK AT HISTORIC MUSKOKA

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Royal Muskoka Hot Royal Muskoka G ol el

Royal Muskoka Hot

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54

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PHOTOS COURTESY OF MUSKOKA TOURISM Today Muskoka 55

Muskoka

FACTS BY: MEGAN PASCHE

Muskoka is home to over 900 lakes, the largest ones being Lakes Rosseau, Joseph, Muskoka and Lake of Bays. Those four lakes take up 30% of the lake surface in Muskoka.

Muskoka is made up of the regions of: Bracebridge, Georgian Bay Township, Gravenhurst, Huntsville, Lake of Bays Township and Muskoka Lake Township.

The first inhabitants of the area were the Algonquin and Huron tribes. The name “Muskoka” is thought to have been derived from the name of a tribe chief named “Mesqua Ukee”.

The Free Land Grant and Homestead Act was created in 1868, as a way to encourage settlement to the area.

This Free Land Act gave 200 acres of land to families that met certain criteria.

Logging was a huge industry when Muskoka was initially settled, and the government collected timber dues on all pine timber taken, which was highly profitable.

56

Alexander P. Cockburn was the founder of the Muskoka Navigation Company, and was responsible for bringing steamships to Muskoka. One of the original steamships is still running and is currently offering passenger cruises.

The first resort in the area was built by William H. Pratt and was called the Rosseau House. Guests came from all over England and North America to visit.

The popularity of this first resort led to the building of several more resorts.

While tourism during the Great Depression and WW2 declined, it started booming again after the war. People started to vacation in Muskoka once again, because going to a war ravaged Europe was not an option.

Some of the rocks in Muskoka have been dated back as far as 1.5 billion years.

HERE. SEE. DO. PETER’S PLAYERS

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SUMMER EVENTS

MUSKOKA SUMMER EVENTS BALA EVERYTHING ANNE July 24 This is the annual re-enactment of Lucy Maud Montgomery coming to Bala in 1922. In addition to the re-enactment, there are tons of fun family activities including egg on spoon races, 3-legged races, sack races, as well as popcorn, cake and much more! Admission is $3.50 per person, or $12 for a family of four.

The event will be taking place at Bala’s Museum.

More info: bala.net/museum

BRACEBRIDGE MUSKOKA BEER FESTIVAL August 2 Taking place in Annie Williams Park in Bracebridge from 1 to 7, this fun filled day will feature over 30 Ontario craft breweries.

Tickets are $25 per person and include entrance, a sampling glass, entertainment and five tasting tokens. More info at: muskokabeerfestival.ca.

MUSKOKA MODEL TRAIN SHOW August 9–10 Taking place at the Bracebridge Fairgrounds, this show features operating layouts, modeling clinics, historical displays, swag tables, train vendors and more, as well as souvenirs and door prizes. The event will be running 10 to 5 on Saturday, 10 to 4 on Sunday. Admission is $6 for adults, $5 for seniors, $3 for kids aged 5 to 12. More info: muskokamodelrailwayclub.org >> Today Muskoka 57

BRACEBRIDGE HIGHLAND GAMES August 15–16

HUNTSVILLE JAZZ FESTIVAL July 21 to August 2

Taking place at the Bracebridge Fairgrounds, this day will feature traditional Scottish Games such as a dance competition, heavy events competition and friendship band competition. Event will also feature food and wares vendors, children’s activity zone and a jousting troupe. More info: bracebridgehighlandgames.com

This three-day festival will feature performances at the Algonquin Theatre as well as other venues around the city. More info: huntsvillefestival.on.ca

GRAVENHURST

This exciting outdoor music festival features performances from local, national and international artists. Takes place in Lion’s Lookout Field, against a beautiful backdrop of lake and trees.

Some of the headliners for this year include: Serena Ryder, Mother Mother, Hawksley Workman and Paper Lions. Tickets can be purchased for the entire festival or individual days. Get more information at muskokasound.ca

MUSKOKA RIBFEST July 25–27 Come feast on delicious ribs at the Muskoka Wharf. More info: muskokashows.com 23RD ANNUAL DOCKSIDE FESTIVAL OF THE ARTS Taking place on the Muskoka Wharf in conjunction with the Steamship Festival, you’ll be able to shop till you drop….on the dock! The day also features great prizes, entertainment and more. More info: gravenhurstchamber.com CINEMA UNDER THE STARS Every Thursday night in July and August, enjoy a movie out under the stars in beautiful Gravenhurst. Visit gravenhurst.ca for more details including locations and movie titles.

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MUSKOKA SOUND OF MUSIC FESTIVALS September 12–14

ROSSEAU MUSKOKA INDEPENDENT FILM FESTIVAL August 28–30 Taking place at the Rosseau Playhouse, Memorial Hall and Church of the Redeemer, this film festival will feature galas, lectures and films from all around the world. Check out rosseaucultureandarts.com for more information.

MUSKOKA WIDE

HUNTSVILLE

CHAUTAUQUA FEST August 14–23

BAYSVILLE WALKABOUT FESTIVAL July 26 This annual festival features over 120 arts and crafts vendors, clowns, face painting, live entertainment and of course, lots of food and drink. More info baysvillewalkabout.com

This new ten-day arts and culture celebration takes place across Bracebridge, Gravenhurst and the Muskoka Lakes. Some of the events taking place during the festival include readings, a peace crane display, special lectures, arts camp and vocal classes. Check out muskokachautauqua.com for a full listing of events, times and places.

2014 SPECIALS Tailgate Tuesdays: Every Tuesday from June to August (Includes green fee, cart fee, bbq item and Cameron’s Beer)

$69

Golf and Dine Sundays: Every Sunday in July and August (Includes, green fee, cart fee, Sunday Buffet and Entertainment on the Patio)

$149/couple

Triple Bogie Fridays: Every Friday in July and Aug (Includes green fee, cart fee, bbq item and Triple Bogie Beer)

$89

The Rock Golf Club has a fully functioning and interactive Academy.

For coaching with expert instructor Spencer Morland, check out our 2014 programs. Visit our website for more information about Ladies Camps. Junior Camps and private lessons.

Everyone is Welcome at the Rock Grill and Patio – Join us for a meal with your family.

therockgolf.com | 1-705-765-7625

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in the palm of your hands.

10:20

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