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NIAGARA-ON-THE HE
Historic NOTL
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The Thrill of the Chill Gelato vs. Ice cream
Every Dollar Counts GrabJab Gives Back to the Community
A Recipe by Michael & Anna Olson Grilled Stuffed Jalapenos with Polenta & Cheese
IN ROOM COPY GET YOUR FREE DIGITAL COPY AT READTODAYMAGAZINE.COM 2012 $19.95 SUMMER 2014 $4.95
VOL 1 | ISSUE 3
todaymagazine.ca
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FOOD & DRINK
NIAGARA-ON-THE
DÎNER EN BLANC l 07 A gala of angels.
CHEF PROFILE l 10
Mark Longster from Pillar and Post.
THE SUMMER OF WINE l 13
The Perfect accessory to summer.
THE THRILL OF THE CHILL l 17
Gelato vs. icecream. Totally different and very delicious.
RESTAURANT THEIVERY l 21
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Stuff people steal from restaurants.
RECIPES GRILLED STUFFED JALAPENOS l 23 Recipe by Anna & Michael Olson.
SUMMER DRINKS l 24
Cocktails made exclusively for Today.
RHUBARB CUSTARD PIE l 26
Recipe courtesy of Ravine Vineyards.
ABOUT TOWN
33
IT’S A BEAUTIFUL DAY IN THE NEIGHBOURHOOD l 27 Touring Niagara-on-the-Lake’s most beautiful homes.
SO...THAT HAPPENED l 30 A look back at historic NOTL.
NOTL GARDENS l 33 Annual garden tour.
HEALTHY STOCK l 35
Your one stop shop for everything organic.
THE BELLE OF NIAGARA l 39 NOTL’s newest boat cruise.
LIFESTYLE & CULTURE NIAGARA PUMPHOUSE l 41
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Where art and community come together.
QUEENSTON HEIGHTS PARK l 45
PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Dan Pasco SALES REPRESENTATIVES Madeline Dimperio David Mace Alex Mills Michael Koval Gail Cerrone Danielle Morton Dave Gibson EDITOR Megan Pasche SENIOR GRAPHIC DESIGNERS Tina Lanzillotta Lacey McBane GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertand Veronika Simmons IT/WEB DEVELOPER Justin Soungie CONTRIBUTING WRITERS Angela Aiello Lynn Ogryzlo Anna Olson Lauren Charley Andrew Hind Gabrielle Tieman ON THE COVER Photos from the Collection of Jim Smith TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
NOTL heritage.
NIAGARA WAS MADE FOR BIKING l 47 Touring wine country on two wheels.
HONEYMOON HOTSPOT l 51
facebook.com/RevPublishingInc @revpublishing www.revpublishing.com
NOTL: The perfect spot for a romantic getaway.
RIVERBRINK l 56
Appreciating female artists. Riverbrinks Summer Exhibition.
OFF THE BOOKSHELF WAR OF 1812 l 59
Read up on your 1812 history.
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SUMMERTIME READING l 62
Get wisked away with these summer reads.
HERE. SEE. DO. SHAW LISTING l 65
This seasons live theatre.
EVENT LISTING l 67
Things to do in NOTL this summer.
IN FOCUS
WHIRLPOOL JET BOATS TOURS l 70 Sharing the Power of the Rapids
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PADDLE NIAGARA l 72
Stand up paddle boarding in Niagara.
GRAB JAB CHARITY ARTICLE l 74 Daily deal site gives back.
todaymagazine.ca Today Magazine is published by Rev Publishing Inc. All opinions expressed in Today Magazine are those of the authors and do not necessarily reflect the view of Today Magazine, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Today Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Today Magazine. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to 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.
@todaymagazine Photo Contest Details: Simply take a photo of NOTL and tweet it to @todaymagazine using the hashtag #NOTLtoday by July 15, 2014. Passes can be used for any of Hornblowers new and fully licensed cruises (Evening Sunset Cocktail Cruise, Falls Illumination Cruise, Firework Cruise). Passes must be used by Sept 15. Some conditions may apply. GrabJab Bucks can be used towards any purchases on GrabJab.com. This amount will be added in association with the winner’s email address of choice. An email address is required to be signed up for an account on GrabJab.com. GrabJab.com accounts are free of charge.
WELCOME TO NIA
Welcome to the historic Town of Niaga Upper Canada in 1792. We are delighte getaway.
Welcome to Niagara-on-the-Lake
Niagara-on-the-Lake has much to offer thi setting and pristine agricultural lands, to Shaw Festival Theatre, there is something
Welcome to the historic Town of Niagaraon-the-Lake, named the First Capital of Upper Canada in 1792. We are delighted you have chosen our town as your special getaway. Niagara-on-the-Lake is certainly a memorable place to visit this time of year. From our beautiful countryside setting and pristine agricultural lands – producing premier wines and quality tender fruit – to the world-renowned Shaw Festival Theatre and local community events, there is something for everyone. During your stay, be sure to take a walk along the Niagara River Parkway, and visit our many quaint shops and outstanding restaurants. Here you will also find some of the finest visitor accommodations, from local bed and breakfast homes to 5-star hotels and spas.
Known as one of the most romantic area district features quaint and bo This year, we are many especially pleasedshops to celebratehistorical, the grand opening of the Outlet noted architectural sites. Here Collection at Niagara, which will local be Canada’s accommodations, from bed and brea
largest outdoor shopping centre. Officially open to the public on May 15, I encourage you Our town continues its commemoration o to visit this amazing retail complex, featuring we you will joina us several signif over hope 100 high-end retailers, foodfor pavilion, Battle of Fort George, Laura Secord Bice and community event area. WeSoldiers’ take pride in our manyDay, visitor Niagara attractions, under Oc and Field historical sites, and heritage architecture, and hope hope you willyou experience best we haveand to look forw We enjoytheyour stay offer. Enjoy your stay, and we look forward to welcoming you again sometime. Best wishes, Best wishes,
Dave Eke
Dave Eke Lord Mayor Lord Mayor
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FOOD & DRINK
DîNER EN BLANC
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CHEF PROFILE
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SUMMER OF WINE
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ICE CREAM VS. GELATO
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RECIPES
Dîner en Blanc: A Gala of Angels By: Lynn Ogryzlo
If the angels threw a gala, they would invite only the most interesting people and all would come dressed in white. Of course it would involve the most heavenly foods, most ambrosial wines and candles flickering softly among the night clouds. There would be plenty of music and merriment that lasted into the darkness of what would be later talked about as a glowing hedonistic fête. On lookers would be speechless, in shock at the radiant glow of a totally pure white gathering that looks more like an angelic gala than Niagara-on-the-Lake’s Dîner en Blanc. While Dîner en Blanc does not follow the rituals of angels, it does follow the rituals of a posh French past. It all started in 1988 when Francois Pasquier returned to Paris after being abroad. He organized a dinner party to reconnect with friends. So many wanted to attend that he asked them to all meet at Bois de Boulogne, a beautiful park in the north of Paris. Each invitee was to bring a friend and to dress in white so they would be recognizable to each other. The gathering was a huge success that continued year after year, each dinner in a different location throughout the French capital. Fast forward to 2009, Francois’ son Aymeric, moved to Montreal and spread the tradition to Quebec. Two years later New
York City held their first Dîner en Blanc as did Niagara-on-the-Lake and today more than 10,000 people gather in Paris while simultaneously more than forty cities across five continents join in what has become an international epicurean phenomenon. Back in Paris, the founding group of 25 friends decided to organize their Dîner en Blanc on Pont des Arts. If you’re not familiar with Paris, this is the pedestrian “lock bridge” over the Seine. Pont des Arts is a beautiful location right in the heart of Paris but nothing like this had ever been done before. Fearing they would never be allowed to host their dinner on the bridge if they asked permission, they kept the location a secret until the very last minute. Then in flash mob-style they all descended upon the bridge for dinner. While the “friends and word-of-mouth only” event has lasted 26 years the main principles remain intact. Diners dressed in white, gather at a secret location with the sole purpose of sharing an uber delicious meal with good friends at the most beautiful locations. It was a beautiful August evening in 2011 when 400 guests gathered to dine in white down the main street of Niagara-on-theLake. It was the first and remains the only Dîner en Blanc in Niagara. The next year it
grew to over a thousand guests, all dressed in white, toting food and table decorations. Then things changed. Last year organizers sought official status as an approved International Dîner en Blanc host. This meant instead of dining down the main street of Niagara-on-the-Lake as they had done, the location had to change. Last year there were buses to transport everyone to the location, but not this year. This year it will be flash-mob style. The Vintage Inn hotels traditionally take two tables and each year the experience is offered to different staff members, making it a coveted privilege to be asked. “The first year when the event was on the main street, our tables were at the end of the group and next to the Prince of Wales Hotel so we set up a buffet. Nothing warm, but charcuterie, salads, cheeses and olives. It was a beautiful evening,” said Kelly Exelby, General Manager of the Prince of Wales Hotel. “Then last year we had to find a way to transport the food (on buses) and food boxes seemed like a good option.” Everything inside the boxes was beautifully wrapped from lobster rolls to local cheeses and salads. The gourmet food boxes were so popular Vintage Inns will do it again this year. “Our executive chef Chris Smythe is already working on the menus.” todaymagazine.ca 7
In Niagara-on-the-Lake, Dîner en Blanc dinner at a restaurant and pick it up and set will take place on June 12 at a secret loca- it out on their elaborately decorated table, tion. It’s about people getting together for still some hire a chef and organize a special a special evening of conversation over food menu and some even cook tableside. “It was a great girls night out,” laughs and drink and “you don’t have to know each other,” says Catherine O’Donnell of Willow Andrea Kaiser who has attended Dîner en Cakes & Pastries. “It’s better if you don’t, it Blanc since it started in 2011. For Andrea gets people out of their group and meeting the first year was simply a girls get-together. Eight friends divided the chores, dressed in new people which some find hard to do.” The event is organized pretty simply. You varying shades of white and brought their can register a group of eight friends on the own food. But “just being part of the larger official website niagara.dinerenblanc.info. group, we had so much fun, the following Each group has a captain that delegates year we invited the boys.” The organizers duties for food, wine and table decorat- accept requests for tables to be located next ing among their group. This is where most to each other so as Andrea’s group keeps getpeople would invite comfortable friends, ting larger and larger, so the table keeps but O’Donnell always invites people who getting longer and longer. don’t know each other to make the evening “I like it when everyone brings a different food and we all share it among friends,” says more interesting. When it comes to food the only rule is Andrea who remembers the table decorated to serve it in white dishes. Other than that, with white hydrangeas and candles. “My everyone tries to outdo each other. For friend Billy has beautiful stem wear so she some groups it’s a great pot-luck event with brought it. My sister brought pink flowers each friend bringing a special dish that they and we banned them from the table!” This share among themselves, others order their year Andrea’s group has grown to 24, ”we
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keep building on it, expanding our circle of friends. It’s nice because you get to see people you don’t always see.” As for how the secret location is announced, “we’ll all meet at someone’s house for drinks and wait for the text. Then we go,” explains Andrea. This year will once again be a sanctioned Dîner en Blanc event with one major change – no buses. This year at Dîner en Blanc there will be heavenly foods, ambrosial wines and candles flickering softly among the night clouds. There will be plenty of music and merriment that will last into the darkness. Then at 10 pm, everyone will stand and wave their white napkins and light their sparklers in a glowing hedonistic fête. Dîner en Blanc is Niagara’s angelic gala – plan to be part of it, if not this year, then next. 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.
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CHEF MARK LONGSTER
Executive Chef at the Pillar and Post
Chef Profile The Cannery Restaurant in Niagara-on-the-Lake’s Pillar and Post has a homey, rustic feel to it, a mix of old country charm and a little bit of Tuscan countryside. Exposed wooden beams and rich red brick decorate the room, with a large hearth serving as the centerpiece. The man in charge of it all? Executive Chef Mark Longster. Born into a culinary family (his dad was a sous chef on the Queen Mary, his mom a chef instructor in Peter-
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By: Megan Pasche Photographed by: AJ Harlond borough, and he was born and raised above a restaurant), food is something that has always been a big part of his life. He spent his younger days working weekends at the restaurant, starting with the basics, peeling carrots, cutting French fries and the like. He notes that, “As far back as I can remember, I’ve always been in the kitchen.” Once he finished high school, he started an apprenticeship at Roland’s Steak House in Peterborough, and eventually moved back
to Niagara to be a part of the growing culinary scene. He continued his apprenticeship at Queen’s Landing, and then moved over to the Moffat Inn where he started a kitchen. When he graduated from Niagara College at age 20, he became the youngest certified chef in the Niagara Region. From the Moffat Inn, he moved over to the Pillar and Post, and he has been there for the past 18 years. He was made Executive Chef in 2013.
Q&A I recently caught up with Chef Mark to chat about his career with Vintage Inns, his love of food, and the amazing dishes he creates on a regular basis.
NOTL: Is there a moment in your career that
you are most proud of?
NOTL: If you weren’t a chef ML: “I would say getting my position here think you would be doing?
iar to me, and I really enjoyed doing it. It’s great for the people who aren’t out there to make a lot of money and be famous, but they have a passion inside them and they want to express themselves. For me, culinary just seemed like the right place where I was comfortable and I could express that creativity.”
as Executive Chef is probably my proudest moment. I put it off for a long time, I have a 13-year-old daughter and a 10-year-old son, and I didn’t want to take on the responsibility until they were old enough, because we felt it was important that we raise our kids and not utilize daycare as much. It is a little bit of a risk sometimes, you have to take the opportunity when it comes, and I did turn the position down a couple times. But when the time was right, it all came to me, and it was definitely my proudest moment.”
the journey, not the destination. My philosophy is to give guests something that they wouldn’t necessarily have at home, or something that they liked at home but done in a completely different way. So it’s usually very rich foods. I love the dull roar of a busy dining room and everyone enjoying themselves, it’s that feeling of being a host and having everybody happy; there is a feeling that you just can’t get anywhere else.”
a lot, and it’s like asking an artist, what’s your favourite thing to paint? I really like to make almost anything, I like to challenge myself. I think one of my favourite things to make is soup; I find someone can put a lot of passion and creativity into soups and how they are presented and how they taste. My favourite ingredients are usually right out of my garden.”
NOTL:
What made you decide you wanted to be a chef?
ML: “It was something that was very famil-
to manage a pan and chopping vegetables and so on.” what do you
ML: “I don’t know, probably working with
my hands, maybe carpentry or even some kind of construction, but I’m not sure, I often think about that. When I was young I wanted to be a marine biologist and went to high school, and thought, no, I’m not going to be a marine biologist. I have a need to outlet my creativity at times, so building things and creating things...it would be something along those lines.”
NOTL: What would be on the menu at your NOTL: Do you have a favourite ingredient? last supper? NOTL: Do you have a cooking philosophy? “I’m not sure if I have a favourite ingre- ML: “For me, my meal would be simple: lobML: “A little bit...my style of food is about ML: dient per say, or even a dish, I get asked that
NOTL: Do you have a favourite kitchen gad-
NOTL: Is there someone in your career that stands out as a mentor?
get you like to use?
ML: “Well,
ML: “I used to have so many tools in my tool-
my father, and then I actually have two chefs that were predominant in my growth, the first one was Virginia Marr, she was the chef here at the Pillar and Post for eight years, followed by Randy Dupuis, who was the chef here for 10 years after that, and I almost look at it as, one taught me how to cook, and one taught me how to chef and run the business end of it. And the General Manager here, Paul MacIntyre, has always been a huge inspiration in terms of running a business, because none of it exists without it running as a business. If we don’t make money, we can’t express ourselves.”
NOTL: How do you stay educated on new food trends? ML: “Well, myself and the other chefs in the
company get together and we go for a weekend and hit all the best restaurants in Toronto, hit all the hotel lounges, and just stay in the loop with other chefs and find out what new things are coming out. It’s important to stay in contact with suppliers, and find out what new things they have available.”
box, and over the years, I’ve gotten it down to about three different sized knives that I can do almost everything I want with. But in terms of cooking equipment if I had to pick one, it would probably be a BBQ. Summertime is not summertime if you aren’t grilling.”
NOTL: What kind of meals do you like to make at home? ML:
“My daughter and I like to cook together every Sunday. For the most part she goes and picks something that she wants to make, and then we make it. We cook a lot of soups at home, a lot of home-style stuff, like chicken pot pies and shepherds pies, and we do a lot of baking. Soups are something I like to teach her because it’s a simple way to eat, it’s freezable and so much can be done with a soup. It’s like doing a craft for the day. You have this vision of what you want it to be, and then you go and take the steps and do it. And by cooking soups you can learn almost every skill you need to cook, as far as caramelizing sugars and the right heat and how
ster, clams, corn on the cob, potato, crab, all cooked together in a big sack in sea water, tossed in butter and put on a plate.”
NOTL: What would you say is unique about the NOTL dining scene? ML: “Niagara-on-the-Lake is unique because
we have so many different cultures, and we have so many different wineries, that we get to marry food and wine. It’s something that the region started doing almost 15-20 years ago, but is really becoming popular now. And again, it’s about the journey not the destination, so matching the flavours together, turned out to be a lot of fun for me. A little bit experimental, but a lot of fun, and I like to do the wine pairing events where I can actually go out and talk to the people about the food, tell them how to eat it with the wine and what flavours to look for.”
THE PILLAR AND POST IS LOCATED AT 48 JOHN STREET WEST IN NIAGARA-ON-THE-LAKE. Dining options include The Cannery Restaurant, serving seafood, meat and vegetarian options. Vintages Wine Bar and Lounge is a great place to relax and grab some food off the menu offering classic pub fare.
todaymagazine.ca 11
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The 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 backyard, 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.
Wine 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! >>
todaymagazine.ca 13
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 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.
COTTAGE PAIRINGS When you’re pairing wine and food, the simplest rule of thumb is to match the weight of the wine with the weight of the food. Wines and foods fall into categories like light, medium and full when it comes to the body or fullness of a dish. The flavours, ingredients, and how it’s cooked can 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
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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 todo 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. Angela Aiello is the Founder of iYellow Wine Club home to over 10,000 members who build wine confidence through discovery through events, classes and tours. To learn more join the wine club for free at iYellowWineClub.com or AngelaAiello.ca
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THE
Thrill Chill OF THE
BY: LYNN OGRYZLO You say ice cream, I say gelato. Is there a difference? It’s true, most people can’t tell the difference between gelato and ice cream or even acknowledge there is a difference. Yes, it all starts off with rich cream and a sweetener of some kind. Sometimes eggs are added, but not always. Sure it’s all frozen but when it comes to gelato or ice cream, they are two products that are miles apart.
GELATO Carlotta Cattani and Zuhair Kashmeri, better known as Kash, opened Gelato di Carlotta on the main street of Niagara-on-the-Lake last June. Hailing from the gelato capital of the world Florence, Carlotta brings her authentic Florentine gelato recipes to Niagara along with a sexy gelato maker, Lorenzo Stangarone. Carlotta’s uses all organic and top quality ingredients. They start with Harmony 100% organic cream in their base, use only pure reverse osmosis water and sweeten it with their secret ingredient, liquefied sugar derived from Italian organic grapes. “We refuse to use white sugar, besides it just won’t work with our base,” explains Kash. A machine called a Pastorizzatore turns the mixture gently for 14 hours. Then it’s transferred to a batch freezer called an Abbattitore that drops the temperatures to minus 40 Celsius to purposely freeze the water particles solid. The gelato is finally transferred into tall stainless steel cylinders that fit into the white marble Pozzetti (gelato bar). The Pozzetti keeps the gelato at a constant minus 14 Celsius, that suspends the frozen ice particles at a semi-soft, dreamy stage.
To create the many different flavours, Lorenzo takes a page from his bartending days when he says, “we learned to know where our ingredients were grown, by whom and what production methods were used. If you know everything about your ingredients, you can choose the best for the product you want to make.” Gelato flavours are mostly seasonal as Carlotta and Kash source the finest fruit ingredient from Niagara farmers. “Don’t expect strawberry gelato in September because we don’t grow strawberries in September,” says Kash. The rest of the ingredients are organic, exotic or ripened to perfection. “Gelato is a happy product and should make people smile,” says Kash. What makes me happy is moseying on up to the Pozzetti and choosing from more than 20 fresh gelato flavours made daily. Carlotta’s gelato offers the biggest mouthful of flavour you’ll find in Niagara. Partly because of their production methods, partly because the warmer temperatures allow more flavour to blossom and pleasure the very far reaches of your psyche. The viscid texture is akin to a piece of velvet creaming slowly across your tongue – wow! todaymagazine.ca 17
ICE CREAM “I love the chemistry of ice cream,” says Rob D’Orante, Peller Estate Winery’s Pastry Chef who strives for a balance in ice cream like a winemaker balances a wine. It fascinates him. He paces the floor of his culinary lab surrounded by the finest equipment Peller can throw at him and talks about cream separation by sugar, crystal formations, coagulation through heat and degrees of temperature. “Basically I try to get as much fat as I can into it, balance the water and sugar ratios and keep it stabilized,” says a man striving for purity in luxury. He puts on special gloves and pours liquid nitrogen from a giant steel canister into a beaker. It begins to fog up as he turns his attention to the Kitchenaide with the puddle of vanilla crème anglaise inside.
Not all of Rob’s ice cream is made with liquid nitrogen but when it is, it is definitely a super refined, ultra refreshing, magical texture akin to frozen champagne with unfrozen active bubbles. It’s heavenly ice cream.
At any given time you can probably find anywhere from 12 to 18 different ice cream flavours in Rob’s tiny chest freezer. Some are for the restaurant but others are “because I feel like playing” say Rob who has been known to make everything from carrot sorbet to cinnamon toast ice cream, sweet potato sorbet to Vietnamese coffee ice cream. “SomeYou need a good balance times I throw them all together like an between vanilla and cream, but ambrosia but mostly I give them away,” a man who has come to terms not too eggy, with a really vel- sighs with the fact that he just can’t eat it all.
“
vety texture. A good vanilla ice cream is a true work of art.
He continues to talk chemistry lingo, pushes his glasses further up his nose and slowly pours the liquid nitrogen into the bowl. Immediately the smog begins to billow up and out the bowl, dance along the counter before evaporating into thin air. Rob D’Orante is the Walter White of ice cream.
The paddle in the Kitchenaide begins to clang and bang. Within one minute, the ice cream is done. He pulls the bowl from the machine, picks up a handful of spoons and walks towards me.
”
Rob considers the perfect vanilla ice cream to be the Holy Grail. “You need a good balance between vanilla and cream, but not too eggy, with a really velvety texture. A good vanilla ice cream is a true work of art.” Ice cream is colder than gelato so Rob’s ice cream scoops into perfectly round spheres in the little ice cream tasting ramekins. Place a spoonful on your tongue, it’s eye-poppingly refreshing as it momentarily chills the taste buds before the warmth of your mouth has it luxuriating into a liquid that releases it’s flavours to the fullest. Ice cream is just that, the shock of the chill and the reward of pleasure.
tasting notes
ICE CREAM TASTING NOTES: Ice cream is kept at a colder temperature than gelato, which means the first impact is pure refreshment. A perfect summer treat, ice cream hits the palate with a chill that reveals its flavour mid palate and on the finish when it starts to luxuriate.
Chocolate sorbet: Complex mouthful of vanilla and floral notes over an uncompromisingly thick layer of dark chocolate ganache. Nostalgic chocolate popsicle finish that layers the tongue like velvet.
Crème Anglaise: Made with liquid nitrogen the texture is a mixture of super fine ice crystals floating through thick custardy cream that puts it in the pedigree of fine champagne. Flavours of white flowers, cream and vanilla linger enticingly long on the finish.
Crème Cheese ice cream: Intense, racy, nippy, crème cheese in-your-face ice cream with tangy cheesy notes. A delicious base for a cheesecake ice cream.
Marzipan: An opulent mixture of almond meal, honey and plush cream rides the mid palate in this complex and concentrated frozen dessert that lingers long. White chocolate: An ever so elegant, feminine style ice cream with a hefty layer of sweet white chocolate to dominate the palate pleasure zone. Dreamy texture.
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Praline: a medium weight, focused ice cream with dreamy flavours of toffee, pecans and vanilla that cream together in one melting piece of velvet on the palate. Like a melting Ferrero Rocher.
For more excitement in ice cream and gelato, check out the 200 pins on my Ice Cream Pinterest Board: http://www.pinterest.com/ontariotable/ice-cream/
Photos: Jon Ogryzlo
GELATO TASTING NOTES: True gelato is kept at a warmer temperature than ice cream, which means the flavours are strong on the front and mid section of the palate and linger long. The texture is dreamier, like a warm hug from a loving Italian.
Buontalenti: Satisfyingly mouth coating international style of gelato with a punch of thick custard, panna cotta cream and a lingering hint of sweetness on the long finish. Nothing like it outside Florence.
Stratchatella: Rich, charming and concentrated with clearly defined flavours of white cream and dark chocolate that turn silky on the palate.
Crema di Carlotta: A delicious “hunt-it-down� gelato. A mouthful of love making between cooked cream and soft citrus curd that puts it almost in the lineage of a custard pie. Supple, luxurious velvety texture.
Mango: Big, plush and expressive with a powerful punch of perfectly ripened mango. Supple texture and essence of clarity that lingers long. Coconut: Fleshy and exotic with concentrated cream and luxuriously thick soft, Sri Lankan coconut meat sooths the soul with comfort and pure satisfaction. Only available at Carlottas. Pistacho: Natural earthy green colour belies the excitement of elegant pistachio richness that swirls with reverberating hits of sea salt. Dreamy finish. Hazelnut: Pure elegance across the palate with this full bodied, sweet hazelnut rich, creamy gelato that turns sinfully silky over a warm palate.
Chocolate + Orange: A powerful hit of strong chocolate showing silky threads of exotic tangerinelike orange flavour. Oozing chocolate on the delicious, lingering finish.
Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.
Banana: Enticingly aromatic showing good ripe banana concentration on the nose while banana flavours layer between sheets of rich cream for a rounded and balanced mouthful of flavour. Dark chocolate sorbeto: Exotic concentration of cocoa and ganache packed into a sleek frame with a sensuous finish that will leave you begging for more. Lactose free, vegan, 70% black chocolate. todaymagazine.ca 19
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cocktails. Less brazen was hen I started writing when Dunbar was forced to this story I asked switch from “cutting my own almost everyone I steaks to pre-cut so inventory met if they’d ever taken anycould be more exact,” and he thing from a restaurant. You started buying $30 knock-off know, a napkin, a glass or Peugeot pepper mills because packets of soy sauce. Almost “the real-McCoy” kept disapunanimously the answer was, pearing, “At $150 a peppermill “yes, I took…” it got pretty expensive.” Restaurant thievery as it But Dunbar says, “Employees turns out, comes with a lifetime who steal, bad tippers and people of boasting and bragging rights o By Lynn Ogryzl that walk out on a bill are the most that are not at all difficult to pry deplorable people.” His justification out of thieves. Take David Dunbar for his thievery is simple: “I always over for example. His life of crime began a tip, so I think it all kind of works out.” few decades ago when he started taking Spoons, menus, cutting boards, salt and pepspoons from restaurants. All over the world, per shakers – it doesn’t matter. Diners will take wherever he dined, he pocketed a small spoon. just about anything from bars and restaurants that isn’t Today, David has a large jar in his kitchen full of memnailed down. The problem is so rampant that The Waldorf Astoria ories and stories all in the form of different spoons. He looks at his collection of hundreds of spoons and he talks with great satisfaction in New York City launched an amnesty program – no questions asked. about a country, the food he ate, the people around the table and the In the past year they’ve received hundreds of pilfered items each one with a different story of a special moment in time. So taken aback with experience. David, a chef himself covets an ornately tattooed, black handled the returns, the Waldorf is planning to erect glass cases in their lobby spoon. “When I’m working I like to use this spoon, but I have to dedicated to those who loved their time at the Waldorf so much, they watch it closely. I know someone will pinch it.” Ok readers I know all wanted a piece of it. Restaurant thieves I spoke to say they assume the items they took what you’re thinking, a spoon thief worried his stolen spoon will get didn’t cost a lot, or that the businesses have plenty of replacements. pinched - that’s rich. David’s name has been changed to protect his identity, as with oth- Some justify their actions by saying they’ve spent plenty of money ers mentioned in this story, but restaurant thievery it seems, is quite at the place over the years. And for things like glassware, many think common. David denies any guilt for his actions, instead he ranks spoon bars get all that stuff free from distributors anyway, though that is theft low on the scale of bad etiquette and culinary crimes. “There are rarely the case. I ran into Dorothy Davis who wouldn’t commit to stealing from a bigger fish to fry,” claims Dunbar who once hired undercover watchers to masquerade as customers in his restaurant. “At $600 to $1,000 a restaurant but has experienced it first hand. Dorothy and a group of colleagues spent an evening at a company banquet celebrating an anweekend, it was really expensive.” What he caught was an employee bringing cheap bottles of vod- nual event. One of the girls, Betty Birthwaite had too much to drink so ka into his restaurant and pocketing the money he made from $12 at the end of the evening Dorothy decided to help Betty home.
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When she opened her purse to retrieve the coat check ticket, to her horror Dorothy discovered an entire table setting complete with silverware taken from the banquet hall. Dorothy looked the other way that evening, but the following year when the same event took place, Dorothy made sure Betty’s place setting was made up of a paper plate, plastic glass and plastic cutlery. All joking aside, for as long as restaurants have been open for business, customers have walked off with things. Take napkins for example – many do. Celebrity chef, Jamie Oliver claims that 30,000 of his monogrammed, cloth napkins go missing every month. Another celebrity chef Terence Conran supposedly lost 1,000 ashtrays in the same time period at his restaurant. Jennifer Johnston and a group of colleagues travelled to Boston for a conference. The group was dining at an Italian restaurant one evening when, “it involved a lot of drinks and daring,” says Jennifer. They were leaving when they noticed the entire lobby was decorated with Italian foods, giant tins of peppers, tomato sauce and olive oil among hanging prosciutto, garlic and cheese. One of Jennifer’s colleagues picked up a tin and to their surprise it wasn’t a display tin at all but a full tin of roasted peppers. “I had the biggest purse so that’s where it went. I brought it home, right through customs,” says an astonished Jennifer. Once back in Canada, Jennifer made an asparagus and roasted pepper salad and brought it into work so all responsible could share in the profits of their crime spree. Most of these restaurant crimes are technically shoplifting and punishable by law. “I would never be able to legitimately shoplift. I think my conscience just wouldn’t let me do it. I would feel terrible,” says 23-yearold Sally Snow, who stole a few mini deep fryer baskets from the A & W restaurant on Montrose Road in Niagara Falls. “They served their fries in them. “I thought they’d really come in handy for paperclips and hair clips.” She proudly shows me two of her pilfered little baskets. So how has this affected the restaurant? You can now purchase the little fryer baskets if you want one and just in case, they’ve installed 17 new security cameras throughout the restaurant. Fueled by some combination of thrill, sentimentalism and alcohol, people who wouldn’t dream of taking a pack of gum from the corner store have no qualms about sticking an espresso cup in their pants. In fact, I met another chef who collected little espresso cups while eating his way through Rome last year. He’s proud of his collection. For some reason, many otherwise-law-abiding citizens don’t consider stealing from bars and restaurants to be stealing at all. And unlike in retail stores, where there are price tags on items, diners don’t always think about how the costs of their impulse grabs add up for restaurants. So who pays? “Restaurant theft definitely has an impact on (menu) prices,” explains Jamie Rilett, Vice President of the Ontario division of Restaurants Canada. Jamie, whose name has not been changed says branded or unique restaurant items are commonly stolen. Depending on the restaurant and level of theft, in an industry where profit margins are so thin and anti theft measures and security procedures are high, “it means everyone is paying for it in their restaurant bill.” People who pinch from restaurants must know that a higher cost of doing business is great incentive for restaurateurs to take matters into their own hands. Like the A & W that installed 17 additional security cameras, all restaurants have their own security policies that range from looking the other way to calling the police. But at the end of the day Jamie says, “restaurants are in the business of making people feel welcome and chaining silverware to the table is not a welcoming feel.” So restaurant thieves, you’re not only paying for the item you stole through higher prices, but for everyone else’s impulse of crime as well. “In the end, it would be cheaper for customers to just buy what they want,” laments David Dunbar. “But where’s the thrill in that!”
Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at www.lynnogryzlo.com.
Courtesy of Michael & Anna Olson
GRILLED STUFFED JALAPENOS 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 jalapeno 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 jalapenos.”
todaymagazine.ca 23
Summertime GETTING INTO
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.
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“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. todaymagazine.ca 25
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4 cups of chopped fresh local rhubarb 2 large farm fresh eggs 1 tablespoon of milk 1 1/3 cups of sugar 1/3 cup of all-purpose flour 1 tablespoon of melted butter (not hot) In a medium size bowl whisk together eggs, milk, and sugar. Toss in the chopped rhubarb and flour and stir until fully incorporated. Pour in melted butter and stir. Pour mix into a prepared 9 inch deep dish pie shell. Bake at 350˚ on middle rack for 30-45 minutes.
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It’s a Beautiful Day in the Neighbourhood Touring Niagara-On-The-Lake’s Most Beautiful Homes By: Megan Pasche Photos: AJ Harlond Each issue we take readers on a tour of one of Niagara-On-The-Lake’s most beautiful houses, providing a glimpse behind the walls of one of Canada’s prettiest towns. Built two years ago, this gorgeous, 5,600 square foot home on Ricardo Street is owned by Paul and Shelley Smith, was built by Kenmore Homes, and designed by Sandra Kenney of Boulevard Design Build and Joseph Maskery of Inte-
riors by Joseph. This six bedroom, six bathroom home is the perfect getaway not only for them, but for the family and friends that often come to visit. The house sits right on the Niagara River, with a perfect view across to Lewiston and Youngstown. From the front of the house, Fort George is visible, completely immersing you in the history of the area.
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Homeowner Q&A What would you classify your style as? “Comfortable contemporary” What are your favourite things about the house? “The lighting, the wine cellar, the staircase, the backyard, & definitely the bathtub.” Do you have a favourite room? “Probably the whole main floor area and the wine cellar.” 1 The wine cellar is climate controlled with a constant temperature of 57 degrees fahrenheit. It is insulated everywhere.
todaymagazine.ca 27
3
4
2
2 The 2000lb granite bathtub had to be lifted in by crane through the window. The floor had to be reinforced due to the weight of the tub.
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3 The painting in the bathroom titled “Reflective Blue� is by West Coast Canadian artist Sueda Akkor.
4 The back windows give a great view of the Niagara River, as well as Lewiston and Youngstown which are located on the other side of the river.
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Nav y Hall
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NO T L B oat Sli p drying reels John B oult on at net
The Amer ican Hotel
Photos from the Collection of Jim smith
todaymagazine.ca 31
W gr hy n loc ab ot al som de e als
www.grabjab.com
NIAGARA-ON-THE-LAKE
GARDENS July 5, 2014 | 10am to 4pm This annual fundraiser takes participants through some of Niagara-on-the-Lake’s most beautiful gardens. Proceeds go to various plantings, projects, bursaries and grants. Tickets are $10 and are available by visiting notlhortsociety.com or emailing notlhortgardentour@gmail.com
Images: Walwyn Hopman, Hopman Portraits, Niagara-on-the-Lake
todaymagazine.ca 33
n i g t a H r ealth b e l e C with the
Organic General Store Niagara’s Guide to a Certified Organic Lifestyle By: Lauren Charley Agriculture is and always has been an important part of the Niagara Region’s past, present and future. We pride ourselves for having rich farm land, prosperous vegetation, flat terrain, and a mild climate which is perfect for harvesting locally grown crops throughout various times of the year. Not only does the agricultural industry benefit the sustainability of our economy through exporting our products to other communities and cities, but the beautiful crops, trees, and vegetation provide picturesque
landscapes, attracting many tourists every year. Living in a community where such an importance is placed on agriculture, it is no surprise that residents have become increasingly aware of the benefits of buying Certified Organic products and local produce, such as the selection available at The Organic General Store in Virgil, Niagara-on-the-Lake. The Organic General Store (OGS) is Niagara’s only organic lifestyle store, whose mission is “providing high quality service
and customer satisfaction for your organic lifestyle.” The store opened in 2003 after the owner and proprietor, Laura Kozloski decided to utilize her food science degree, farming background, and educational experience beyond the traditional classroom setting. Her education and skills combined with her interest for certified organic food and products prompted her to research ways to bring more of these lifestyle options to the Niagara Region, as at the time the selection here was very limited. Laura is the
todaymagazine.ca 35
main proprietor of the store, but also has help from family and friends who work at the shop, as well as volunteers interested in learning the certified organic business. The OGS serves consumers throughout the region, and especially the four communities within Niagara-on-the-Lake. A high percentage of the business comes from a loyal repeat base of customers as well as referrals, and also by tourists who order products ahead of time to take home with them. “Recently we had a team of Robotics students from Barbados that sourced our food via our website, ogsniagara.com, for their weeks stay by pre-ordering all of their food, which we delivered to their guest house prior to their arrival,” says Laura, who is happy to be able to share the organic experience with visitors by offering the local goods available in the region. Some customers like to drop by the store to do their shopping, whereas others take advantage of the certified organic “Produce Home Delivery Program”. For a monthly fee of $160, customers receive a weekly basket of fresh produce delivered directly to their home, with a selection of local fruits and vegetables. Members of the program also receive 25% off any regular priced items in the store including dry food such as nuts, seeds, grains, beans, personal hygiene products, baby supplies, and even clothing. The OGS will also order special request items such as certified organic furniture and building supplies. In addition they carry a unique array of vintage collectibles and antiques that support the concept of “recycling and reusing”. “Proximity buying” is the main focus of the OGS, as they strive to provide the best quality certified organic produce from farms and retailers in locations as local as possible. Although Laura’s produce comes from around the world, she sources from a “market list” of local distributers first to get the products when in season and then buys elsewhere. “Our focus is on Certified Organic produce, and always as local as we can get it,” says Laura. Often times, vegetables and fruits may be available in regular grocery stores, but it is rare to come across those that are certified organic, which is why buyers turn to The OGS to insure they are getting the best quality products. Some unusual items that are
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quite popular with the customers include: Jerusalem artichokes, fennel, dandelion greens, and broccolini. Niagara grows an abundance of tender fruits, however, it is challenging to produce specifically certified organic crops in this area, due to weather conditions and high humidity which has a tendency to create a mold mildew problem. This issue forces farmers to spray their crops with fungiscides to prevent them from being destroyed. Therefore Laura often outsources fruitage from other parts of Canada whose climate does not endure this complication. The OGS also carries a selection of produce and dry bulk goods which appeal to a variety of different ethnic cuisines, such as edamame, ginger, garbanzo bean flour, coconut milk, and okra. “If a customer requests a unique item, we try our best to source it,” Laura says, as she aims to appeal to everyone’s certified organic needs.
“True organic means only 1 thing - that it is certified by an accredited organization that has met the standards that promote true w sustainability for our soil, water, air and ultimately ourselves.” – Laura Kozloski An interesting fact about The Organic General Store itself is that it is a “green inspired store”, as its upkeep is maintained using only organic materials. Although Laura did not have the luxury of constructing the building from scratch, she used eco-friendly materials on the renovations, including the parking lot, which leaves a “small footprint” by allowing water to permeate through the soil. Other eco-friendly additions to the building include the tiles in the antique studio area, flooring in the apartment, the toilets which were installed during the renovations, European heating and air units, as well as utilizing many recycled materials in the building processes. When it comes to learning about the benefits of consuming organic foods and products, many people are misinformed or mislead by the confusion of certain terms such as “organic”, “natural”, “whole foods”, and other phrases we associate with being healthy for us. The OGS sells only “certified
organic” foods, which means the entire process, from seed and plant selection, to processing, until it’s final purchase is conducted in a certified way, inspected by a third party so that no synthetic chemicals are used at any stage of production. “Much care is taken to make sure that no bleach is used in any of the water sources, that the soil is maintained in a healthy manner, and that no chemical preservatives or hydrogenated oils are used,” explains Laura. Certified organic produce is also entirely GMO-free: Genetically Modified Organisms (GMOs) have had their genetic material altered by using genetic engineering techniques. The certified organic process is much more labour intensive and a large investment for the farmers, who have to grow “barrier crops” around the certified organic crops to prevent cross contamination. Organic clothing and personal hygiene products which have been certified also serve customers by providing added health benefits. For materials, the benefits stem from the processes involved in growing fibers, conducted to a standard and 3rd party tested in order to ensure that they are free of synthetic chemicals. Because organic clothing is not synthetic, it is very breathable and feels smooth against the skin. Materials such as certified organic cotton, hemp, and flax also tend to be much more durable. Certified organic products do in fact tend to be more expensive than regular groceries and personal supplies; this is why The OGS offers their delivery program at a discounted rate to assist with the added costs of the certified organics. The additional expenses are due to the labour intensive growing and processes, as well as the lengthy procedure it takes for producers to become certified organic. Customers recognize the need to prioritize their health and sustain the longevity of their planet in today’s environment, however, financial matters are also important to consider. Laura understands that if it’s between choosing to pay the heating bill and taxes or buying certified organic, people are forced to make a decision, and therefore she does not judge anyone. “I only wish to offer the best that I can with the knowledge that I have, so that they can at least have the choice!” says Laura.
What is Certified Organic?
Visit The Organic General Store
“Many try to use or refer to the word “organic”, however, unless it is CERTIFIED, organic does not mean the same thing. Certified Organic is a whole process that a grower and/or producer has to go through to make sure that the quality of the seeds/plants/animals are grown and maintained with the strictest of
The Organic General Store operates from Tuesday–Sunday between 10am– 6pm. The Antique studio is open from 10am–5pm. The store is located at 1511, Niagara Stone Road.
standards to maintain health and sustainability (environmental that is) for years to come, from the water, to the soil to the air surrounding these operations - which ultimately transfers to humans since we are a part of our environment and at one with nature.” – Laura Kozloski, owner of the Organic General Store.
Alistair Harlond PHOTOGRAPHY
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Belle OF Niagara
THE
Old Man River will be calling your name this summer in Niagara-on-the-Lake, encouraging you to step into the pages of a Mark Twain novel, joining the likes of Tom and Huck on a classic river adventure, but with a Niagara twist of course. Beginning July 1, Niagara Sunset Cruises will be running dining and sightseeing cruises on the Niagara Belle, a 150 passenger paddle wheeler that is oh so charming. Cruises will take place on the Lower Niagara River, giving passengers the perfect vantage point to watch Niagara-on-the-Lake’s beautiful sunsets. Owner and operator John Kinney notes that this has been something people have been asking for, for many years. This boat reminiscent of a bygone era features “interior deck space with seating, outdoor strolling decks, dance floors, restrooms and panoramic views.” The trips will offer several dining options including brunch, lunch and dinner, and provide guests “the opportunity to purchase a la carte food options on board.” Delicious foods paired with Niagara’s world class wines…what could be better? The cruises will be leaving from
a departure point at Navy Hall, a beautiful location right across from historic Fort George, and only a few minutes from downtown Niagara-on-the-Lake. Guests will get to see lots of different scenery while on the boat including Fort Niagara, Fort George, General Brock’s Monument and the Lewiston-Queenston Bridge. Kinney relates, “we couldn’t be more pleased to be able to offer yet another top notch attraction to visitors in Niagara. We are very passionate about what we do on the river already, and this very special experience is sure to appeal to a wide variety of potential visitors.”
More Info
Public Cruise Timing: Brunch and Lunch: 11am arrival, 11:30am departure, 2:30pm return, 3:00pm disembarkment. Sunset and Dinner: 7pm arrival, 7:30 departure, 10:30pm return, 11pm disembarkment. Cruises will be leaving Navy Hall, Friday through Monday, with the boat being available for charter during the week. For more information on Niagara-on-the-Lake’s newest attraction, or to book a ride, visit www.niagarasunsetcruises.com or call 1-888-438-4444.
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“Dancing Polar Bear” by Noo Atsiaq, 22” tall x 12” x 8”
Native Canadian Art Gallery 129 Queen Street, Niagara-on-the-Lake, ON, L0S 1J0 Canada Phone: 905-468-8787 Toll Free: 1-855-668-8787
Native Arts Niagara 3845 Main Street Jordan, ON, L0R 1S0 Canada Phone: (905) 562-8888 Toll Free: 1-800-646-2848
www.canadiannativeartgallery.com canadiannativearts@outlook.com
www.nativeartsniagara.com scottdaly@nativeartsniagara.com
facebook.com/nativecanadianartgallery facebook.com/nativecanadianartgallery
LIFESTYLE & CULTURE
NIAGARA PUMPHOUSE
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QUEENSTON HEIGHTS PARK
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BIKING TOURS
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HONEYMOON HOTSPOTS
NIAGARA PUMPHOUSE T
he old saying goes, it takes a village to raise a child. But in the case of the Niagara Pumphouse, it took a community to build an art center.
The Niagara Pumphouse Arts Centre, located in the midst of picturesque Niagara-on-the-Lake, is a non-profit organization working to keep the arts and appreciation for it alive in the Niagara Region. Operated by a volunteer board of directors, the Niagara Pumphouse plays host to a variety of art classes, shows, exhibitions and events for the Niagara Region, allowing both residents and tourists a bright and friendly atmosphere for art appreciation and learning. Built along the banks of the Niagara River in 1891, the Niagara Pumphouse was originally home to the pumps and filter tanks used to supply water to the town of Niagara-on-the-Lake. Following years of lying empty along the river, the Niagara Pumphouse was purchased by the town in 1994 for a single dollar and converted into a visual arts center by a group of enthusiastic community members who wanted to provide the residents of the Niagara Region and tourists visiting the area with an encouraging environment for supporting, learning and enjoying various forms of visual art. Today the Niagara Pumphouse Art Centre is an active member of the Ontario Association of Art and home to a large number of members, teachers, students and visitors annually.
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FEMALE ARTISTS
Written and Photographed by: Gabrielle Tieman
Cheryl Morris, communications chair for the Niagara Pumphouse Board of Directors, says it was a community with a passion for all forms of art that converted the Niagara Pumphouse from a retired landmark heritage building into a visual art hub for lifetime and budding artists to hone their creativity. “The community wanted to come together to not only give life to a historic building but provide the region with an art center,” said Morris. “Although the art [on display] is not solely from residents of the Niagara Region, the majority is by artists who are at least local and associated with the Pumphouse.” The Niagara Pumphouse is open year round and free to the public and visitors who want to stop by and browse the art and historic building. The building features two large, open exhibit rooms – the Walker Room and Gallery – that are both used for showcasing works by varying artists and pieces produced by the students of the Niagara Pumphouse that can be purchased for very reasonable prices for original artwork. The rooms are also home to classes and events and available for rental by business, educational, yoga and tai-chi class or social events. But the main attraction to the Niagara Pumphouse is their plethora of art classes. Whether you are new to the arts or an avid enthusiast, there is a painting, sculptures, multimedia or art appreciation class to peak each individual interest. todaymagazine.ca 41
Operating on a weekly basis at three hours a week, Morris said the classes are all taught by professional artists and teachers from the region and range in class size from six to 15 people with a variety of ages all in one -- mainly catering to the large demographic of retired community members.
added incentives, including heavy discounts on all classes, free access to workshops and annual and seasonal events. Membership fees range from single memberships at $40 dollars, family memberships at $55 dollars and per person lifetime memberships for $500 dollars – a worthwhile investment for local artists.
“Niagara-on-the-Lake is largely a retirement community; with its beauty and draw towards the arts, it is an ideal spot for retirement,” said Morris, who originally moved from Toronto to the Niagara Region for similar reasons. “Our classes are fairly popular for retired members of the community, but this has not discouraged others from joining in.”
Memberships run for 12 months from September 1 to August 31 of each year and are non-refundable.
Adult classes and programs are offered three times a year and vary in topics, subject and materials. Current programs include painting for beginners, palette knife techniques, mixed media painting, learning impressionist’s techniques and so many more classes that touch upon a variety of methods and skill sets. New this season to the program itinerary is the Niagara Pumphouse’s mentoring program, which allows students to schedule one-on-one time with instructors for work critique, development of personal goals and skills and evaluations for future explorations. Adult classes start at $135 for members and $175 for non-members with select classes offering drop-in rates which can be paid per visit. The annual memberships are offered to anyone interested in becoming an active member with the Niagara Pumphouse – and definitely worth the money. Memberships offer plenty of perks for
With plenty of events already marked on their calendar, Morris said the Niagara Pumphouse is geared up for an exciting summer. Back for its ninth season, the Art by the Lighthouse outdoor and indoor art show and sale will return this August showcasing professional artists from both the Niagara Region and across the globe, displaying their paintings, sculptures, jewelry, glasswork and more. “We are looking to have over 30 artists this year both inside and out,” said Morris. “It is a fantastic event and the community really looks forward to it year after year.” The event will have free admission and proceeds from sales will go to benefit the art programs at the Pumphouse and Ian Butler Memorial Scholarship Fund. These events, along with fund raising, exhibits and class fees, provide an essential part to keeping the Pumphouse afloat. Working solely on a volunteer basis, Morris, a volunteer herself, said it is the volunteers that form a solid core of support and they are always looking for new recruits to join their team.
For a full list of programs being offered, upcoming events, costs and membership fees, visit the Niagara Pumphouse Art Centre website at niagarapumphouse.ca. The Pumphouse is open year round from noon — 4:00 p.m. weekdays and 1:00 — 4:00 p.m. on weekends starting in April.
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SECRET GARDEN & GALLERY
SECRET GARDEN & GALLERY
NOW OPEN OPEN TONOW VISITORS!
TO VISITORS! 178 Victoria Street Niagara-on-the-Lake 178 Victoria Street (just off Queen, behind Niagara-on-the-Lake theStreet Bank of Montreal) Just off Queen
behind Bank of Montreal. Renowned Niagara-on-the-Lake artist Angie For more than 30 years, Angie Strauss has been one Strauss is respected worldwide for artists. her colourful, of Niagara-on-the-Lake’s most famous Her paintings are and natural...rich in ... beautiful andcolourful, natural beautiful Impressionist oil paintings depth and texture. striking a chord in the many visitors she welcomes, seeming to just “make people happy”. Angie’s impressionist style and understanding of colour Her “secret” garden and gallery areashidden have made her work popular worldwide, it just from seemsbehind to makeapeople happy. view lovingly restored 1850’s Victorian farmhouse and her home for the past forty years. Now, for the first time, the artist has opened her Enter garden gateCentre and you’ll discover secretthrough Garden, the Gallery & Crafts to the public, and invites visit her wonderful English country where she fiyou ndstoher inspiration. garden and charming gallery,&tucked away behind her A tranquil fish pond waterfalls, abundant lovingly restored 1860’s Victorian farm house which is with waterlilies and hyacinths, leads you to a also her home. rambling English perennial garden, showcasing an Enter through the gardenof gate and you’ll overwhelming variety exotic and discover native plants where she finds her inspiration; a tranquil fish pond && fl owers. It’s no surprise this was the residential waterfalls abundant with waterlilies and hyacinths, garden chosen thebushes, Town when it won the title as rambling Englishbyrose colourful hydrangeas, and a multitude of exotic and native plants. “The Prettiest Town in Canada.”
Follow the meandering brick path, then under
Walk under a graceful sixty foot weeping beech tree sixty high weeping Beech oil tree to find her toafind her foot studio. It’s filled with original paintings &wonderful art prints on gallery. canvas, accompanied by sterling It features the artist’ssilver original jewellery, pottery, silk scarves, and ceramics oil paintings, art prints on canvas & paper, cards, All of the amazing treasures she sells are handmade, handmade jewellery and gifts. All of the amazing one-of-a-kind ... and surprisingly affordable!
treasures she sells are unique ... and surprisingly This unique place is much more than just a shopping affordable! experience. It’s a world filled with beauty and charm Thisincludes specialAngie, placewith is amuch moreasthan - which personality brightjust a shopping world filled with and colourfuladventure as her art ... ... it’s andaan inspiration to all beauty who meet and her. charm - including Angie - with a personality as vibrant as her art ... and an inspiration to all who meet her.
905-468-2570 | Toll-Free 1-888-510-0939 angiestraussgallery@gmail.com | www.angiestrauss.com 905-468-2570 • Toll-Free 1-888-510-0939 •|angiestraussgallery@gmail.com • www.angiestrauss.com niagara-on-the-lake 51
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Niagara-on-the-Lake
HERITAGE Queenston Heights Park By: Megan Pasche
Q
ueenston Heights Park is one of the most beautiful green spaces Niagara has to offer. Perched high up on the Niagara escarpment, this park is not only historically significant, but visually stunning, with its manicured gardens and views of the Niagara Region. Generations of people who have visited Niagara have enjoyed hanging out and relaxing in this park.
Queenston Heights was actually the site of a very important battle in the War of 1812. While the two nations have been at peace for 200 years, go back in time to 1812, and the British controlled Canada and the United States were in a constant battle for control of the Niagara River. During that war, many battles were fought on the banks of that river. On the 13 of October 1812, the American troops made their way across the river, and began to ascend the Niagara Escarpment. Their goal was to cut British supply lines, which they would be able to accomplish by taking Queenston. Major General Isaac Brock was the Commander in Chief of the British forces in Upper Canada, and he was stationed at Fort George. On the morning of the attack, Brock raced from Fort George to Queenston, upon hearing of the American troops advances. While fighting in the Battle of Queenston Heights, Brock was wounded and died. It was not looking good for British forces, when General Sheaffe, who was stationed at Fort George, was called to come to Queenston. This was able to secure the battle for the British. Those who lived in Upper Canada were given renewed hope about the direction of the war, as the Battle of Queenston Heights resulted in halting American attempts to annex that part of Canada into U.S. boundaries. In fact, Queenston Heights is often referred to as the birthplace of Canada. Queenston Heights Park is home to two monuments commemorating important figures in Canada’s past. The original Brock Monument was bombed by a terrorist in 1840, (it was rumoured to be orchestrated by Benjamin Lett, an anti British agitator and participant in the 1837 Rebellion), and while the blast substantially damaged the monument, it failed to bring it all the way down. The monument was repaired and rebuilt in 1853. These days the park is a peaceful and serene place, with the only reminders of past wars being the man made stone memorials. Visitors
are able to walk the 235 steps up Brock Monument, which lead to a small indoor platform with windows that provide a good view of the surrounding landscape. Inside the base of the monument, there are informative plaques containing information on the Battle of Queenston Heights. The remains of Sir Isaac Brock as well as Lieutenant Colonel John Macdonell rest at the base of the monument, where they have been interred for several decades. A booklet detailing a self-guided tour is available from the shop located in the park. The Laura Secord Monument is located east of the Brock Monument, and contains an image of Laura, as well as a plaque with some details about her walk as well as the rescue of her husband. In addition to the historical aspects of the park, the beautiful spot also contains two picnic pavilions, tons of wide open green space, a splash pad, tennis courts, a snack bar, a children’s playground, a trailhead for the Bruce Trail and delicious dining options at the Queenston Heights Restaurant (the dining room has one of the best views of the Niagara Region you’ll find anywhere.) Queenston Heights is a great place to go if you just want to enjoy a little bit of time outdoors, mixed with a little bit of history. Queenston Heights Park is located at 14184 Niagara Parkway For more information, please go to: niagaraparks.com todaymagazine.ca 45
NIAGARA BIKING WAS MADE FOR
By Jill Tham
F
resh air in your lungs, wind at your back, a feeling of peace and an exquisite view of the Niagara Gorge as you peer over the embankment riding down the Niagara Parkway; there is no other way to experience what Niagara has to offer then with Zoom Leisure Bike Rentals and Tours. “People are always in the best mood when they see us,” says Rebecca Deboer, co-owner of Zoom Leisure Bikes.
todaymagazine.ca 47
Zoom Leisure Bike Rentals and Tours, locally owned and operated for the past 18 years, is the only company in the Niagara area that specializes in bikes. “Although we offer tours, our business is built on well-maintained bikes. We keep a mechanic on site and have the newest equipment,” says Deboer.
Next, Desroches will guide you into the winery’s tasting room to sample some of Niagara’s best local wines. If the wine you taste is to your fancy, Zoom Leisure will arrange for one of their staff to pick up your merchandise at the winery and deliver it to the Zoom Leisure Bikes storefront or your hotel.
The husband and wife team of Rebecca and Steve Deboer, were recent graduates of Niagara College when they established Zoom Leisure Bikes. “We started renting bikes out of a rusted old minivan to the hotels and our business grew from there,” says Deboer.
A Niagara expert, like Marcy, will enlighten you with a bit of history and useful tips such as the best places to shop and eat, as you tour around the most pristine places in Niagara-on-the-Lake. The tour also stops in all of the most photogenic places in town, allowing you to get some great shots.
Popularity of this singular experience is growing exponentially, leaving Rebecca and Steve with little space left in their shop on Mississauga Street in Niagara-on-the-Lake. “We have a wide variety of bikes to choose from including hybrid, cruiser, tandem, mountain and road bikes. We also have child and specialty attachments,” explains Deboer.
“I have toured individuals that have been biking for years to those who have never ridden a bike before. We have something for everyone,” states Desroches. Whether her guests request an intense ride or a leisurely pace, the beads of sweat will be whisked from your forehead as you quench your thirst with a Signature Series Ice Cuvee Classic, a sparkling wine with a splash of ice wine from Peller Estates Winery. At each stop made, Marcy will use her intuition, knowledge of wine and uniqueness of each winery to find the perfect match for her guests.
Zoom Leisure provides custom corporate, self-guided, wine and microbrewery tours. “On our self-guided tours we want people to get out there and explore,” says Deboer. Zoom Leisure Bike Rentals and Tours is committed to giving their riders an exclusive experience that is not bound by the clock. “We are the only company that offers late night returns,” says Rebecca. Zoom Leisure staff will go the extra mile and pick up your bike at your hotel – free of charge. “People love that they can end whenever and wherever they want,” she adds. They also have rental kiosks in the Whirlpool Aerocar plaza and Smuggler’s Cove, which are both located along the Niagara Parkway. With a Zoom Leisure guided tour you are in for an unforgettable experience. Their wine tours last for approximately five hours and consist of visiting four to five different wineries. Their guides are local, well versed and know how to give their customers the royal treatment. Marcy Desroches, one of Zoom Leisure’s tour guides, is not only a travel agent, but an avid traveller herself who has spent a great deal of time in the wine regions of Italy. With Desroches leading the way, the red carpet will be rolled out for you as you tour her favourite wineries. She will turn you into a wine connoisseur as you stand in the vineyard and eat the grapes from which the wine is fermented.
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Water and snacks are provided with each wine tour and picnic lunches can also be arranged. This summer guests will not only be treated to the best of Niagara’s wines, but a cheese and meat plate will also be added to the tour. If you are not interested in a wine or beer tour, Zoom Leisure Bike Rentals and Tours will cater to your desires. “We have arranged custom tours for architecture groups, school groups, history buffs and geology tours for Brock University professors,” states Rebecca. “We recently hosted the Buffalo Sabres and every year we cater to an all-ladies group that ride in their stilettos and miniskirts. All the male staff request to work that weekend,” laughs Deboer. With Zoom Leisure Bike Rentals and Tours, time does fly when you are having fun. Whether a large group or just two love birds on a bicycle built for two, you won’t want to get out of the saddle. You can check out Zoom’s website at zoomleisure.com.
116 Queenston St., Queenston (NOTL), ON Summer 2014 Exhibitions Female Self-Representation and the Public Trust: Mary E. Wrinch and the AGW Collection Organized and Circulated by the Art Gallery of Windsor John Abrams: Land Mark Combine 35: Women Artists in the Riverbrink Collection The War 0f 1812-14: People and Places A Childish View: Scenes of Childhood from the Riverbrink Collection
RiverBrink Art Museum features exhibitions of fine art organized from the Samuel E. Weir Collection and temporary loans from both public and private fine art collections. John Abrams, Land Mark Combine, 2000-2001, oil on canvas, detail, Collection of The Robert McLaughlin Gallery
www.riverbrink.org
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honeymoon hotspot Written & Photographed by Sandra Ozkur
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I
n the summer, romance fills the air as wedding season is in full swing. When the hustle and bustle of the wedding is over, couples look forward to spending some intimate time together on their honeymoon. Niagara-on-the-Lake is the perfect setting for a romantic getaway. Newly-weds can nestle in for some private time at one of the quaint hotels or B&B’s, and when it is time to go out, there is plenty to see and do! For leisurely fun, there is an array of fine restaurants, shops, art galleries, theatres, wineries, breweries, and markets to discover. For more rigorous activity, enjoy biking or walking along the scenic Niagara Parkway. Or, take a romantic drive on the country roads that wind their way through the orchards and vineyards. And, at the end of the day cuddle together on a park bench to watch the sun slowly set over the lake.
spend their time in one of their favourite towns. “We love Niagaraon-the-Lake because of its charm and character. It seemed like the perfect honeymoon location!” said Jon. The couple exchanged vows at her parents home in the city and the next day loaded up the car with luggage, picnic gear and, of course, their vintage tandem bike and headed out of town.
Niagara-on-the-Lake is approximately an hour’s drive from the Toronto or Buffalo airports. It is one of the oldest and prettiest towns in Canada, and is situated on Lake Ontario at the mouth of the mighty Niagara River. Not only is it picture-perfect, but it also has everything a couple needs to make their honeymoon special.
I first caught sight of this handsome couple as they rode into town on their bicycle built for two. They were dressed in vintage clothing and they looked like a clip out of an old movie. I approached them as they seated themselves on the patio at Corks Restaurant on Queen Street; they agreed to meet later and tell me more about their honeymoon experience in Niagara-on-the-Lake.
Jon and Marie-Lynne Vacher of Toronto were recently married, but had only four days for a honeymoon. They decided not to waste any of their precious time in airports; instead they chose to
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Asked why they chose Niagara-on-the-Lake, Jon explained, “We originally wanted to go to Europe but didn’t have the time, so Niagara-on-the-Lake was the next best thing. The historic buildings, wineries and countryside remind me so much of France where my relatives live. The vineyards, orchards and gardens are similar to those in the French countryside. Having our tandem bike along gave us the opportunity to get off the beaten path.”
We met the next day at Ravine Vineyard and I took their pictures as they pulled in. They told me about the interesting things they
were doing on their honeymoon. They love the atmosphere of Niagara-on-the-Lake because it has a grown-up refined feeling, but it’s not stuffy or exclusive. It has just the right mix of amenities for mature couples. There are hotels and inns that offer elegance and luxury or quaint B&B’s that offer a more relaxed experience. Marie-Lynne and Jon decided to stay at an historic B&B for a homier feeling, “There was no T.V. so we played board games and drank wine by the fire and just enjoyed each other’s company,” said Marie-Lynne.
because there is still so much to see and do. We would have liked to visit a spa, seen Fort George, or attended a few more plays, but luckily we can visit again soon and have a bit of a second honeymoon,” said Jon with a grin.
“Every day was an adventure— the first day we rode along the parkway and stopped at the smaller wineries where we discovered rare wines unavailable in stores. Next, we came upon a market where we bought everything we needed for a picnic,” said Jon. Marie-Lynne chimed in, “…and then we found a beautiful spot on the riverbank where we had a romantic picnic— it was just perfect! Riding a tandem bike is the best—we have good conversations and that bike forces you to co-operate and trust each other. I guess it’s good training for marriage! We discovered something special every day. We found a great antique shop in Virgil where we bought a couple of chairs, then coincidently discovered the remaining pieces of the set at another shop. Down the street we ate an amazing lunch at a tiny café called The Pie Plate: their pies are to die for!” The couple visited two microbreweries, and then stocked up on fresh fruit from the roadside stands before heading back to the Old Town. Later, they attended a Shaw performance at the Courthouse Theatre, followed by an elegant dinner at Queen’s Landing. A horse and carriage ride home made the perfect end to a perfect day. Marie-Lynne and Jon took it easy on the last day by visiting local art studios. They were in search of a memorable piece that would serve as a reminder of their delightful honeymoon in Niagara-on-the-Lake. After an exhilarating day of gallery hopping, they quenched their thirst at The Olde Angel Inn, where locals gather. “Everyone was so friendly, the fish and chips were delicious, and we had great fun dancing to the live band,” said Marie-Lynne. One of the couple’s favourite discoveries was the farmers’ market, which is held weekly at the Village Plaza. There, they sampled food and bought fresh produce, preserves and baking from local producers. “What an inviting atmosphere—everyone mingles; eating and shopping while live entertainers perform. The food is superb, and the company great— we sat at the picnic tables for a long time just chatting with people from all over the world,” said Jon.
“...The historic buildings, wineries and countryside remind me so much of France where my relatives live. The vineyards, orchards and gardens are similar to those in the French countryside. Having our tandem bike along gave us the opportunity to get off the beaten path.”
“We had the perfect honeymoon—it’s hard to believe that we are just a short distance from Toronto! We wish we could stay longer
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Soak up the summer with all that Buffalo has to offer. From the more than 750 summer activities at Canalside to the action and entertainment of the Cobblestone District and the food trucks and entertainment at Larkin Square on Tuesdays, there is no denying that Buffalo is In the midst of its renaissance. This summer, when downtown is your destination, you’ll find a new beacon in the city of light – Seneca Buffalo Creek Casino. Gather with friends and plan the night over delicious local favorites at Buffalo Savors Grill, or meet-up and regale tales of triumph or catch a game at Stixx Sports Bar. Make a great night even better with Buffalo’s only full-service casino featuring hot, action-packed table games and the newest slots.
FOOD TRUCK TUESDAYS
THURSDAYS AT CANALSIDE
Larkin Square 726 Exchange Street
Buffalo’s $295 million dollar waterfront redevelopment is front and center with more than 750 summertime events and activities for all. Discover something for everyone on the water – outdoor yoga, arts and crafts for the kids and the Thursday Canalside concerts featuring nationally recognized acts.
Every Tuesday, you’ll find a variety of Buffalo and Rochester based food trucks, live music, a host of healthy food offerings, beer, wine, hula hoops and more!
Visit www.canalsidebuffalo.com
June 12
Shaggy with DJ Milk and Soul Rebels
July 17
Lake Street Dive and the Oh Hellos
June 19
Moe with Conehead Buddah
July 24
Extreme
June 26
Sam Roberts Band with July Talk
July 31
Sheila E
July 3
Gord Downie and the Sadies with Hey Rosetta! and Boy & Bear
August 7
BPO Rock Show: Earth Wind & Fire and Michael Jackson
July 10
Fitz and the Tantrums
August 14
TBA
Go to VisitBuffaloNiagara.com to see what this summer has in store.
1 Fulton Street Buffalo, NY 14204
1-87 7-8-SENECA (873- 6322) SENECA BUFFA LOCR EEKCASINO.COM
SHEA’S PERFORMING ARTS CENTER
BUFFALO BISONS
WATER BIKES OF BUFFALO
June 10 – 15
Evita
Bisons Homestands
July 8 – 13
Menopause the Musical
June 1 – 8
Pedal through the history of Buffalo’s waterfront on a water bike.
June 20 – 27
Plus, now featuring pedal cars for kids!
www.sheas.org
October 7 – 12 Joseph And The Amazing Technicolor Dreamcoat
www.bisons.com
July 2 – 3 July 10 – 13 July 23 – August 1 August 11 – 14 August 19 – 26
www.waterbikesofbuffalo.com
Ada Killins, Old Dam at Glen Cross
APPRECIATING
Female ARTISTS By: Debra Antoncic PhD, Associate Curator, RiverBrink Art Museum
This summer RiverBrink Art Museum, located in Queenston, Niagara-on-the-Lake, provides a focused look at the contributions made by women artists in two exhibitions. “Female Self- Representation and the Public Trust: Mary E. Wrinch and the AGW Collection,” curated by Catharine Mastin and organized and circulated by the Art Gallery of Windsor, and “35: Women Artists in the RiverBrink Collection,” showcase the range of accomplishment by women artists from the late 18th century up to the 1970s. The first, devoted to Toronto artist Mary E. Wrinch (1877-1969), surveys the artist’s work as a painter and printmaker, while the second showcases the work of women artists in painting, printmaking, drawing and sculpture. Several of the art works in this exhibition, from the Samuel E. Weir Collection, are on display at the art museum for the first time. The dearth of attention to the work of women artists, famously explored by U.S. art historian Linda Nochlin in a 1971 essay in ArtNews, is an important reference point for both exhibitions. Nochlin’s essay was framed as a question: “Why have there been no great women artists?” In her response, the art historian identified systemic barriers that hindered the careers of women artists, from lack of access to the nude model and limited educational opportunities at art academies, to the very notion of individual creative genius as an exclusively male attribute. Expectations regarding the role of women in society have also played a role in limiting opportunities for woman artists. Curator and art historian Catharine Mastin has identified that artist Mary Wrinch supported her husband’s artistic career and posthumous legacy, as well as that of his first wife, artist Mary Hiester Reid, before she could attend to her own career. It was left to Wrinch, for instance, to follow up on correspondence between the prominent architect-artist George Reid and RiverBrink founder Samuel Weir after the artist’s death in 1947, and to complete the sale of the two etchings selected by Weir from a suite of works. In this transaction,
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the artist Mary Evelyn Wrinch was acting as Mrs. George A. Reid. Her own legacy, in the form of donations to the Art Gallery of Windsor, was postponed until late in her life. An artist and educator who trained initially in the art of the miniature, Wrinch moved on to paint oil-on-panel boards and on enlarged stretched canvases, beginning in the 1910s, followed by printmaking in the 1920s. Examples of her work in different media, including a delicate watercolour on ivory, oil paintings, and both colour and black and white prints, are on display. The exhibition also includes one of the artist’s key blocks cut out of linoleum. This material used as floor covering, first explored by artists in Germany at the beginning of the 20th century, remains a popular and inexpensive print matrix. Indeed, after discovering the medium in the 1920s, Wrinch virtually abandoned painting altogether. Her masterful exploration of the medium of the linocut is evident in the assembled prints in the exhibition. While “Female Self-Representation” focuses on one artist, the second exhibition devoted to the work of women artists is broader in scope. The title, “35: Women Artists in the RiverBrink Collection,” references the fact that, out of more than five hundred artists whose work is included in the RiverBrink collection, only thirty-five are women. This disparity, a reflection of the interests and preoccupations of RiverBrink founder Samuel Weir, is certainly not unique, given the time and place of the formation of the core of the collection, from the 1920s to the 1970s. In recent years there have been attempts to address this disparity, with the addition of work by Canadian artists such as Yvonne McKague Housser, Florence Wyle and Florence McGillivray. These new works have expanded the scope of the collection in important ways. The majority of the pieces in the exhibition are from the 20th century, but the exhibition includes examples of much earlier works, such as
Emily Carr, Indian Barn, Friendly Cove
Mary E. Wrinch, Sawmill, Dorset (800 x 758)
One of the significant outcomes of an exhibition of this kind is the opportunity to direct attention and research to unknown artists. Elizabeth Simcoe’s Coastal Landscape, an 18th-century watercolour on birch bark. This unique painting surface suggests something of the variety of the objects on display, from bronze sculpture, plaster relief, oil on canvas, drawings, and printmaking in various forms. While diverse, these art works share one common trait: they were all created by women artists, some internationally famous, others relatively obscure. The variety of techniques and subjects should not come as a surprise, nor should the relatively small number of women artists in the collection. Both are characteristic of the work and ongoing reception to the art production of women artists. While much has changed since Sam Weir began to collect art in the 1920s, women artists remain underrepresented in the collections of public galleries. One of the noteworthy art works in the exhibition is Emily Carr’s Indian Barn, Friendly Cove from 1929. Yuquot, or Friendly Cove, is located on Nootka Island in Nootka Sound, just west of Vancouver Island. It was the summer home of the Nuu-chah-nulth people for generations. In pre-contact times the settlement housed approximately 1,500 people in some twenty traditional wooden longhouses, the “Indian Barn” of the title. Now considered one of the most significant works in the collection, Sam Weir was less enthusiastic when he purchased this watercolour in 1953. In a letter to Ira Dilworth, a writer, broadcaster, and longtime supporter of Carr, Weir wrote “the work of Emily Carr is, of course, important. But I am of the view that in time the furor she has created will subside. There has never been a great woman painter.” History has proven the art patron wrong, and Carr is today one of Canada’s best-known artists. The exhibition begins with a look at how women have documented, recorded, and responded to the Canadian landscape. It continues with an exploration of portraiture and genre scenes, including work by British artist Laura Knight, who applied a perceptive eye to the denizens of the
world of theatre and ballet in London between the wars. Several of the artists in this section were daughters of painters, and therefore came to the profession in a time-honored fashion. The final room features prints and works on paper, including a series of prints that came into the collection via the Society of Canadian Painter-Etchers and Engravers. Each year, one outstanding print was selected by member artists and offered as a limited edition print to Honorary Members, including Sam Weir. As a result of this initiative, RiverBrink has a significant number of prints by women artists. One of the significant outcomes of an exhibition of this kind is the opportunity to direct attention and research to unknown artists. While artists such as Mary Cassatt remain internationally famous and their work held in high regard, many other women artists languish in obscurity. The names of a surprising number of female artists, well-known in their lifetime, have disappeared from the record. One such artist is Ada Killins, whose watercolour Old Dam at Glen Cross, is featured in the exhibition. A teacher for many years in Niagara Falls, Killins studied with Canadian artist Carl Schaefer and exhibited at the Art Gallery of Toronto in 1943. Other new discoveries include silkscreen prints by Ella Waukey and Lenore Keeshig, artists from Neyaashiinigmiing (Cape Croker) on the Bruce Peninsula. As evident in these two exhibitions, many women did establish solid careers as artists and teachers, despite the odds. And important gains have been made in researching and documenting the lives and art practices of women artists. Much remains to be done, however, in raising popular and scholarly awareness of the many talented women artists of both the past and present.
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events
niagara
1814 campaign
live tweets of the battles
Follow us on Twitter for LIVE, historically accurate accounts of each battle, on their exact days. @Niagara1812
ee Battle of Chippawa July 5-6, 2014 #Chippawa200
e Battle of Lundy’s Lane July 25, 2014 #LundysLane200
e Siege of Fort Erie
Aug 9-10, 2014 #SiegeofFortErie200
e Battle of Cook’s Mills Oct 18-19, 2014 #CooksMills200
AND
“e Honouring” at Old Fort Niagara June 28-29 #eHonouring
For full event details, visit
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discover1812.com *Events are subject to change. Please contact us for more details or visit our website for up-to-date info.
A WAR OF
1812
BOOKSHELF By Andrew Hind
In 2014, we mark the bicentennial of the decisive year of the War of 1812, twelve months of brutal combat that literally set Niagara aflame. Here are a number of recent books to help make sense of the events of 1814.
The Tide of War and Crucible of Fire Two years ago, Dundurn Press and author Richard Feltoe set their sights on an ambitious project: a six book series that comprehensively traces the military campaigns in Ontario during the War of 1812, focusing on the most influential battles from 1812 to 1815. The first three books were a glowing success, and now, with the arrival of 2014, the two newest releases in the Upper Canada Preserved (Dundurn Press, $19.99) series arrives on book shelves. The Tide of War: The 1814 Invasions of Upper Canada documents the first six months of 1814. By the beginning of the campaigning season, both sides were determined to bring the war to an end with a decisive victory. After the American success at Chippawa, which suitably serves as the climax of this book, it looked to one and all as if ultimate victory would go to the United States. Crucible of Fire: the Battle of Lundy’s Lane, July 25, 1814 picks up at this pivotal moment in Canadian history. The text focuses almost exclusively on the battle which, not only halted to American advance but reversed their fortunes decisively. Richard Feltoe, a living history re-enactor recreating the life of a Canadian militia officer from the War of 1812, has done a masterful job researching and retelling the direction of the conflict in Ontario. His writing is highly detailed, and yet he finds a way to weave personal stories into the narrative to humanize the war in a very effective way. Feltoe in particular deserves credit for making sense of the confusing night battle at Lundy’s Lane. Dozens of maps and illustrations ably support his text. These two releases, indeed the entire Upper Canada Preserved series, should find its way onto the shelves of anyone interested in the War of 1812.
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Forts of the War of 1812 In Niagara, when one thinks of the War of 1812 it’s usually Forts Erie and George which come to mind. They are, after all, the most obvious reminders of this conflict. Readers will therefore be surprised to learn that there were dozens of fortifications in British North America (as Canada was then known) and the United States. Most of the forts in Upper Canada were old and neglected, or only hastily built, but as Forts of the War of 1812 (Osprey Publishing, 2013, $22.95) demonstrates they played important roles in the defense of the province against repeated American invasions. Author Rene Chartrand is ideally suited to write this volume in Osprey’s long-running Fortress line. Canada’s foremost expert on 18th and 19th century warfare, for three
decades he was a senior curator for Canada’s national historic sites. He’s also a talented writer, able to bring his subject matter to life. Chartrand doesn’t merely just look at the architecture of the fortresses, though. He also examines the existence of troops housed within their walls and examinations of battles that tested their strength. Forts of the War of 1812 is a comprehensive if slender look at the subject, ideal for casual readers and history buffs alike.
The Chesapeake Campaigns 1813-15 Meanwhile, the brutal fighting along Niag- White House and the bombardment of Fort McHenry that inspired the writing of the ara was having widespread repercussions as far away as the coasts of Maryland and ‘Star-Spangled Banner.’ Author Scott S. Sheads offers an insightVirginia, as witnessed in The Chesapeake ful and comprehensive view of this decisive Campaigns 1813-15: Middle Ground of the War of 1812 (Osprey Press, 2014, $22.95). campaign, its origins and impact, and the men who fought and led it. In typical Osprey The British, stunned and enraged at the style, the text is wonderfully supported by widespread looting and burning committed illustrations, maps and dramatic color palby American soldiers in Niagara, decided ‘to retaliate upon the Maritime Coast of the ates that bring the period to life. The Chesapeake Campaigns 1813-15 is a must-have for United States for the barbarities committed by the Americans in Upper Canada.’ The anyone with an interest in the wider War of lengthy campaign that ensued, character- 1812. ized by numerous raids and skirmishes and a few large battles, is little remembered today even though it was one of the most dramatic of the war and resulted in the burning of the
Ghost Stories of the War of 1812 and Ghosts of Niagara-on-the-Lake Though the War of 1812 is two-hundred years in the past, the scars of this conflict may not have completely healed as numerous battlefields, cemeteries and historic buildings with ties to the war experience supernatural activity. These tales are explored in a pair of books written by Maria Da Silva and myself. Ghost Stories of the War of 1812 (Ghost House Books, 2012, $18.95) regales readers with more than two-dozen chilling tales from across Ontario and as far away as Washington D.C. where a spectral redcoat is said to replay the burning of the White House. Since so much of the fighting took place on the Niagara frontier, Niagara readers will find mention of a number of locations familiar to them: Fort Erie, Chippewa, Queenston Heights, and others. For more local haunts, turn to Ghosts of
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Niagara-on-the-Lake (Dundurn, 2009, $24.95). Of all the places in Ontario where the dead are said to walk, none are as haunted as this community. Niagara-on-the-Lake’s rich history, dating back to the late 18th century and filled with so much anguish from the War of 1812, is ample fodder for gripping ghost stories. Meet the ghostly garrisons at Fort’s George and Mississauga, discover by those interred in Butler’s Burial Ground and St. Mark’s Cemetery do not enjoy peaceful repose, and discover what paranormal activity plagues the home of Canada’s heroine, Laura Secord. These books will educate as much as chill the spine. Both are a great way to learn about the war, even if you’re not a history aficionado.
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SUMMER READING Hot Days and Great Books
By: Megan Pasche 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. 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.
These are some of my favourite page-turners to date:
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.
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THE JOY LUCK CLUB
THE NIGHT CIRCUS
MIDDLESEX
THE BEACH
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.
This fantasy novel tells the tale of a magical travelling 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.
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.
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.
by Amy Tan
by Erin Morgenstern
by Jeffrey Eugenides
by Alex Garland
NIAGARA AUTHORS Red Means Run, Crow’s Landing, Shoot the Dog BY BRAD SMITH
This trilogy follows Virgil Cain, a farmer in upstate New York, who constantly seems to find himself in precarious situations. The author, Brad Smith, lives in Dunnville, Ontario, and has written several more books in addition to the trilogy including: All Hat, Busted Flush, Big Man Coming Down the Road and One Eyed Jacks.
Benny Cooperman Novels BY HOWARD ENGEL
This detective series, which contains 13 novels so far, takes place in Grantham, Ontario, a fictional city that closely resembles St. Catharines, Ontario, the city Engel grew up in.
OTHER NOTABLE PAGE TURNERS THAT MAKE FOR GREAT SUMMER READING: Fried Green Tomatoes at the Whistle Stop Café by Fannie Flagg, To Kill
Clara Callan
BY RICHARD B. WRIGHT
a Mockingbird by Harper Lee, The
This book, written in epistolary form, tells the story of Clara, a spinster school teacher living in small town Ontario during the Great Depression, and her sister Nora, who recently left Ontario to go live the big city life in New York City. The author, Richard B. Wright, lives in St. Catharines, Ontario and won numerous prizes for this novel including The Giller Prize and the Governor General’s Award for Fiction.
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.
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 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.
THE LOST GIRLS
SUMMER SISTERS
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.
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.
by Jennifer Baggett, Holly Corbett and Amanda Pressner
by Judy Blume
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.
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HERE. SEE. DO. theatre
|
events
|
concerts
Festival Theatre
Cabaret
Running until October 26 Welcome to the Kit Kat Klub, the hottest nightclub in Berlin. American Cliff Bradshaw has just arrived in town. When he meets nightclub singer Sally Bowles, his life is turned upside down-just as the world is about to turn upside down, with Hitler on the rise in Weimar Germany. Another couple-Fraulein Schneider, Cliff’s landlady, and Herr Schultz, a Jewish grocer-must face the music, while the Emcee invites Cliff and Sally to forget the world around them. Hailed as a rare musical that both challenges and entertains, it premiered on Broadway in 1966 and ran for over 1100 performances, winning numerous Tony Awards including Best Musical.
The Philadelphia Story By Philip Barry
Runs: June 7 to October 25 Tracy Lord is young, beautiful, wealthy and about to get married. The Philadelphia socialite has divorced her dashing but unreliable husband and fallen in love with a self-made (but perhaps a bit dull) business tycoon. When a cynical tabloid newshound arrives to cover the ceremony, Tracy has a hard time keeping her nuptials-and her heart-on the right track. A class romantic comedy, the play was a huge turnaround success for Katharine Hepburn’s in the late 1930s. Barry wrote it especially for her, and the play had a year-long run on Broadway before coming a six-time Oscar nominated film in 1940.
The Philanderer By Bernard Shaw
The rules for joining the Ibsen Club are simple: if a candidate is female, she cannot be womanly, and if male, not manly. Leonard Charteris, one of the club’s leading philosophers, also happens to be its leading philanderer. Two woman have fallen in love with him, but the one he wants doesn’t want him-and, naturally, the one he doesn’t want can’t live without him. This comedy about love and sex was so daring, a friend who read the play told him to burn the final act. For the first time, the Shaw Festival will stage the play as Shaw had first intended. Why was he so willing to discard the act? As one critic wrote, “In short, the reason why Act lll was abandoned, was not the unpreparedness of the playwright, but that of the audience.
Photo by Emily Cooper
Previews: June 26 | Runs: July 12 to October 12
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ROYAL GEORGE THEATRE
COURT HOUSE THEATRE
Arms and the Man
The Charity that Began at Home: A Comedy for Philanthropists
BY BERNARD SHAW
Running until October 18
BY ST. JOHN HANKIN
All’s fair in love and war-or is it? Worlds collide with delicious results when two opposing soldiers vie for the heart of an idealistic girl. Set during the 1885 Serbo-Bulgarian War, Raina Petkoff is a young woman in love with love-and with Sergius Saranoff, one of the heroes of the war. One night, a Swiss mercenary solider, Captain Bluntschli, bursts through Raina’s bedroom window and begs her to hide him. When he reassures her that he carries chocolates instead of a weapon, Raina agrees. After the war ends and both soldiers return for Raina, the real battle for true love begins. Subtitled, “an antiromantic comedy,” it became one of Shaw’s most popular plays and one of his first commercial successes.
Running until October 11 When is nice too nice? Lady Denison and her daughter Margery are about to find out when they invite the dullest, most unpleasant people they can find to their house for the weekend. After all, anyone can be kind to the pleasant, but who will care for the mean, the boring and the disagreeable? As the weekend unfolds, love blossoms between Margery and a young man who have been involved in some unseemly dealings, and we learn what true charity means. Shaw called Hankin “the most gifted writer of high comedy of the kind that is stirring and important criticism of life.
The Sea
When We Are Married
BY EDWARD BOND
BY J.B PRIESTLEY
Running until October 26 A second chance at love or a sweet escape? Married life is about to get interesting for three upstanding couples who have gathered to celebrate their joint silver wedding anniversaries. As the evening progresses, a stunning secret is revealed: none of them are actually, legally married. And as each couple grapples with this news, their relationships are vigorously and hilariously put to the test. Do they really want to be married after all? J.B Priestley was keen to deflate the pomposity of the middle classes, and this play has been called “the funniest and among the most enduring plays that J.B. Priestley wrote.”
In a great storm, a man is lost at sea. Willy Carson has survived a boat accident-unlike his friend Colin. The loss affects the whole village, including Louise Rafi, who rules the town’s society and performs yearly in the town’s production of Orpheus and Eurydice. Hatch, the local draper, decides the accident is proof that extraterrestrial aliens are about to invade. A mix of comedy and politics, one critic described it as “equally influenced by The Tempest, The Importance of Being Earnest and Invasion of the Body Snatchers.” This is the Shaw’s first production of play by Edward Bond, a contemporary master.
A Lovely Sunday for Creve Coeur
Juno and the Paycock
BY TENNESSEE WILLIAMS
Previews: June 28 | Runs: July 12 to October 11
BY SEAN O’CASEY
Previews: June 28 | Runs: July 25 to October 12 One of the great plays of the twentieth century, and a portrait of a family torn apart by the chaos of the Irish Civil War. Captain Boyle is known to his neighbours as the “paycock,” and he and his crony Joxer spend most of their time drinking and playing cards. Juno, the spirited matriarch of the Boyle household, tries to keep her family together in their tenement flat while it is being pulled apart by growing political unrest. When the family learns of an inheritance from a distant relative, the money is happily spent before it even arrives. But can they transcend the world that conspires to keep them in their place? The play’s mix of humour, drama and politics has made it a contemporary classic.
On a warm June morning, Dorothea does her calisthenics while her roommate Bodey fries chicken for their picnic at Creve Coeur Park. Dorothea is waiting for the phone to ring-she’s sure the principal of the high school where she teaches civics is about to propose. Bodey thinks her twin brother Buddy is the right guy for Dorothea, but his love of beer, knockwurst and cheap cigars doesn’t appeal. Meanwhile, Dorothea’s friend Helena comes by to make secret plans, and grieving German-speaking neighbor Sophie drops in for coffee and comfort. Williams envisions the comic side of heartbreak in this rarely produced one-act play.
STUDIO THEATRE
The Mountaintop BY KATORI HALL
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Photo by Emily Cooper
Previews: July 16 | Runs: July 26 to September 7 A storm rages outside as Dr. Martin Luther King, Jr. settles into Room 306 at the Lorraine Motel. He is exhausted, having just delivered his powerful “I’ve Been to the Mountaintop” speech about his hopes for the days ahead and the view he has seen of the Promised Land. When room service arrives, he meets a beautiful and slightly mysterious young hotel maid. Through their intimate and ultimately transformative conversation, we hear the hope and fears of King-both the leader and the man-as he is forced to confront his destiny and his legacy. Critics call it, “wondrous, hilarious and heartbreaking.”
Niagara-on-the-Lake Summer Events TRIUS MOVIE NIGHTS IN THE VINEYARD June 6, June 13, June 27, July 4 These movie nights are for attendees over the age of 19, and for $15 you can enjoy a movie, a glass of wine and a bag of popcorn. You can also get tickets to dinner and a movie for $85. The dinner begins at 6pm, doors open at 8:30pm and the movie starts at 9pm. Movies being shown are Ferris Bueller’s Day Off on June 6, Silver Linings Playbook on June 13, Thor: The Dark World on June 27 and Bottle Shock on July 4. More info at triuswines.com CLOCK TOWER COMEDY FESTIVAL June 13 to 14 Corks Restaurant and the Niagara-on-the-Lake Community Centre are hosting some of Canada’s best stand up comics and rising stars including Ryan Horwood, Steph Tolev, Nick Beaton, Chris Locke, Rebecca Kohler and more. Shows at Corks are at 8pm, 10pm and midnight for The Dirty Show. The Gala Show will be taking place on June 14 at the Niagara-on-the-Lake Community Centre, beginning at 7pm. An all access pass can be purchased for $40, or you can get individual tickets to the separate events. More info can be found at facebook.com/ClockTowerComedy CANADA DAY AT FORT GEORGE July 1 Admission to Fort George is free on Canada Day, and you can enjoy a pancake breakfast, BBQ lunch and dinner, and fireworks in the evening. More information at friendsoffortgeorge.ca ARTISTRY BY THE LAKE July 1 to 4 This annual juried show of over 80 artists and artisans takes place in Queen’s Royal Park. You’ll be able to find high quality paintings, jewelry, sculpture, photography and more. More information at niagaraonthelake.com 23RD ANNUAL NIAGARA-ON-THE-LAKE GARDEN TOUR July 5 from 10 to 4 Enjoy a self guided tour of 12 of the most unique gardens in Niagara-on-the-Lake. Tours happen rain or shine. More information is available at notlhortsociety.com
Images: Walwyn Hopman, Hopman Portraits, Niagara-on-the-Lake
ANNUAL LECTURE SERIES The Niagara Historical Society Annual Lecture Series takes place the third Thursday of each month at the Niagara Historical Museum at 43 Castlereagh Street. Upcoming lectures for the summer include: June 19 at 7:30: Posters, Propaganda and Patriotism in Canada’s First World War July 17 at 7:30: The Great War and the Great Divide: Canada’s Homefront During WW1 August 21 at 7:30: Every Picture Tells A Story: Studying Photography of Canadian Soldiers during the Great War, 1914-1918 PEACH CELEBRATION August 9 to 10 Enjoy two days of peachy keen music, displays, vendors, entertainment and of course lots of peaches (and peach pie!). Takes place on Queen Street on the Saturday, and St. Vincent de Paul on Sunday. Admission is free. More info available at niagaraonthelake.com
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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
Whirpool Jet Boat Tours: Sharing the Power of the Rapids By Jill Tham The mystique of white water is alluring and magnificent to most. The ability to get up close and personal with the force of the rapids is no simple feat. “You can’t swim in there,” says Gary Hierlihy, Captain and General Manager of Whirlpool Jet Boat Tours. “There is no better way to experience the dynamic of what the Niagara River has to offer than with Whirlpool Jet Boat Tours.”
face,” says Anthony Tham, long time Niagara resident who recently took a tour. “Although she wouldn’t let me sit in “Tsunami row”, I had a once in a lifetime experience,” he adds. “We then had lunch at a quaint restaurant and spent the rest of the day shopping on the main strip. It is the one thing you need to try if you are in the Niagara Region,” says Tham.
With a firm background and education in recreation, leisure and finance, Hierlihy spent many years white water rafting on the Ottawa River with Whirlpool Jet Boat’s sister company, Wilderness Tours. Wilderness Tours originated in 1970 and expanded to include jet boating in Montreal. With years of experience under their belt, Whirlpool Jet Boat Tours was established in 1992 and jet boating on the Niagara River became a reality.
One can’t Google Whirlpool Jet Boats or read a review about their tours without hearing about the infamous “Hamilton Turn” a term that is synonymous with Whirlpool Jet Boats. What makes that turn so unique is that the flat bottom jet boat design allows the vessel to perform this task, giving their clients an unimaginable experience. “Just seeing the expressions on people’s faces when the boat is moving at full speed and then all of a sudden pulls off a 360 degree turn – It’s pretty neat,” says Hierlihy.
Whirlpool Jet Boat Tours caters to a wide variety of individuals with varying levels of adventure. Whether you are an established thrill seeker or shy and reserved, Whirlpool Jet Boat Tours has something for everyone. “We see all types of individuals from tour groups to families. We have seven ‘Wet Jet boats’ and one ‘Jet Dome’ for those who have heard about our experience, but aren’t prepared to get wet,” says Hierlihy. “The crew and guides were very professional and made sure everyone on board had a good time: even my wife who wasn’t exactly thrilled when two to four gallons of water came splashing into her
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“One challenge as a captain is that no two trips are ever the same: especially in white water application,” says Hierlihy. “The water is changing by the minute.” Using training protocols that have been learned from many years of white-water experience, Hierlihy makes sure his team is prepared for any and all contingencies including weather conditions, wave dynamics and fluctuations in water levels. His staff undergoes continual training in Swift Water Rescue and safe operational procedures. “We are heavily regulated by Transport Canada and US Coast Guard; we are like the aviation industry, but on water.”
Established 1982
There is no other vessel powerful enough to safely venture past the hydroelectric power generators and through the rapids of the mighty Niagara River. “Hiking in the gorge is spectacular, however from time to time hikers fall and are injured. We always extend ourselves to assist with these types of gorge evacuations,” states Hierlihy. Whirlpool Jet Boat Tours plays a vital role in the community with the local Police and Fire Departments by lending their jet boats and staff to transport injured victims from the embankment to safety. Whirlpool Jet Boat Tours is committed to “running green” with engine systems that meet the California Emissions Standards and has gone the extra mile with extra precautions such as wake studies to ensure their program is environmentally friendly. In the off season, a great deal of time and resources are spent refurbishing the boats for the following year. “From the engine systems, structural integrity of the vessels, jet drives, electrical and sound systems, no small detail is overlooked,” states Hierlihy. “Our goal is to have them running like new again for each start up. Although Hierlihy takes his job seriously, he has many opportunities to have a good time and find humour in the day to day events that often come from being a Captain and General Manager of a unique experience like Whirlpool Jet Boat Tours. “Two summers ago we had a gentleman in the first row lose his toupee,” says Hierlihy. “We played the video a few times and got a good chuckle out of that one.” The list of celebri-
ties that Whirlpool Jet Boats has brought to Niagara-on-the-Lake is growing with each season. “We have had Regis Philbin, Harry Connick Jr., the Duggars from 19 kids and Counting, Guy Fieri, Aerosmith, Foreigner and a host of NHL players,” says Hierlihy. “The weddings are my favourite,” he adds. Hierlily and the owner of Whirlpool Jet Boat Tours recognize that the Niagara River has much more to offer than high speeds and thrilling rides. So what’s next for the company? “We recently purchased Mississippi-style vessel designed for sunset cruises, corporate functions and Sunday brunch,” states Hierlihy. True to Whirlpool Jet Boat’s reputation for safety and efficiency, this new way to experience the Niagara River is expected to be ready for July 2014, after an extensive refurbishing of the entire vessel. Hierlihy is proud to show Niagara residents and tourists the beauty that is the Niagara Gorge and Escarpment through a ride on one of his boats. “There are fast boats and there are jet boats, but it is totally different when on a jet boat in white water,” says Hierlihy. If you are looking for a way to see the breathtaking Niagara River and don’t mind getting a little wet, then Whirlpool Jet Boat Tours is the way to go.
For more information, check out whirlpooljet.com
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EXPERIENCING NIAGARA’S WATERWAYS FROM A WHOLE NEW PERSPECTIVE: Get on Board with Paddle Niagara “There is a great Ohana (family) vibe to this sport” Tim Balasiuk, owner of Paddle Niagara says. “It just seems for some reason or another, people want to stand up and paddle. Once you try it, you’ll see why.” Stand up paddle boarding (SUP) is a full body workout that consistently engages all the core muscles and the balance muscles. It is a combination of surfing and outrigger canoe paddling, and originated, like many other water sports, in Hawaii. It may take a couple of tries (and spills in the water) to get your technique down, but once you get the hang of it, you’ll be hooked. Stand up paddle boarding is the fastest growing water sport in the world, and that is due to the fact that it is relatively easy to learn, it’s fun and it is great exercise for all ages. SUP came about after surf instructors and photographers used it as a way to get a higher vantage point to observe surfers from. A surf style board is used, along with a long paddle. It can be done on everything from flat-water lakes, to beaches to open water to waves. Paddle Niagara, a company that launched in the summer of 2012 is already spreading its wings opening a second location this summer at Sherkston Shores on Lake Erie. Paddle Niagara is the first of it’s kind in the area, and offers introductory lessons, rentals, social paddles and a ton of special events from Paddle Pilates by Pilates with Jess to beach clean ups with Sustainably Ours starting June 8th. According to Tim, “Paddle Niagara was created to offer a perspective of Lake Ontario and the Niagara River you cannot find anywhere else in the Region.” The company offers everything from lesson and rentals in Lake Erie, to lazy floats down the Niagara River. It’s a great opportunity to get out and experience a whole different side (and view) of Niagara. The boards used by Paddle Niagara are all soft top, which are very comfortable, and have the same consistency as a yoga mat. Having the cushiony top to the board makes it a little bit easier to balance, and a little less intimidating when it comes time for the first couple of inevitable tumbles. Paddle Niagara explores numerous waterways, including Lakeside Park, Lake Erie and various spots in Niagara-on-the-Lake. It’s really a sport that everyone can enjoy. It’s a good workout, but you’ll be having so much fun, you might not even notice. It also is a great activity for whole families to take part in. Tim notes that, “the most fun we had last year was getting families out on the water.” Tim also says that, “ a big part of what I love about SUP is the community. It seems like everyone is eager to help you get on the water knowing you will love it as much as them.” Everyone is easy going and nobody expects anybody to be a superstar, so hit the water and experience a great new way to have fun, stay cool and get fit. #GETONBOARD
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IN FOCUS EVERY DOLLAR COUNTS
EVERY DOLLAR COUNT$
GrabJab Gives Back to the Community GrabJab, Niagara’s hottest daily deal site, has recently launched a new program seeing that $1 of every purchase made goes to a charity of the consumer’s choice. The best part? This program is not costing customers any extra money; the donation comes directly from GrabJab’s profits. There are currently seven charities to choose from to direct your donation: Project Share, Hannah House, the United Ways of Greater Fort Erie and Niagara Falls, Heart-
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land Forest Nature Experience, Pathstone Foundation, and Heart Niagara, with more charities being added regularly. Project Share is a non-profit organization that provides emergency food and support to individuals in the Niagara Region that live on or below the poverty line. These services help people help themselves and their families when times of crisis arise. Hannah House Maternity Home is located in the Niagara Region and provides transitional housing to pregnant and parenting young women under the age of 21. They have several programs available including providing help with baby items, counseling, help with meal planning and budgeting, and assistance with medical care. The United Way of Greater Fort Erie and the United Way of Niagara Falls collect donations and disperse them to charities located in their respective communities. Some of the funded agencies include the Adult Literary Council, Big Brothers and Big Sisters of Niagara Falls and South Niagara, Meals on Wheels, and Niagara Region Sexual Assault Centre. Heartland Forest Nature Experience is a registered charitable organization that provides a great learning experience in a beautiful Carolinian Forest setting, that has 2.5km of trails, a butterfly garden, animal carvings, mini putt and a picnic area. All of
the activities at Heartland Forest are provided to visitors free of charge. The entire Heartland area was designed with accessibility in mind, so those in wheelchairs and scooters can also enjoy the park. Pathstone Foundation aims to support mental wellness for all children, youth and families and helps strengthen the quality of life for children and families who are dealing with mental health challenges. Heart Niagara is a leader in cardiac health education in the Niagara Region, and provides training in bystander CPR and public access defibrillation. The Healthy Hearts Schools Program visits students across the province to provide CPR training and risk assessment. If there is a charity that is near and dear to your heart that you would like to see added to this list, contact the team at GrabJab to get the process started. GrabJab is currently the only daily deal site that gives back to the community in this way; and there is the potential to make a real difference for these charities, especially during the busy summer months, when vouchers are flying off the screen (so to speak.) Shopping on GrabJab is the perfect way to not only get great deals, but to treat yourself, while also helping others. Check out all the great deals on GrabJab at grabjab.com
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Make them stare. Not that they’ll have much of a choice. The aggressive air intakes and chiselled lines of the 2014 Mercedes-Benz CLA make a striking first impression. But with a 208 horsepower turbocharged engine you’ll no doubt give them a better view of its LED tail lamps and twin chrome exhausts. To see for yourself, visit Performance Mercedes-Benz. The 2014 CLA. All-in pricing starting at $36,543*.
© 2014 Mercedes-Benz Canada Inc. *All-in pricing for the 2014 CLA 250 base model up to $36,543. Taxes, license, registration, and insurance are extra. See Performance Mercedes-Benz for details.
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B ELL A GR ACE
4 Queen St, Niagara-on-the-Lake
(beside the Prince of Wales Hotel)
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905.468.4648