35 IN THE DETAILS:
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Today Magazine Niagara Edition is published by Rev Publishing Inc. All opinions expressed in Today Magazine Niagara Edition are those of the authors and do not necessarily reflect the view of Rev Publishing, 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 Niagara Edition 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 Niagara Edition. 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 Niagara Edition are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Today Magazine Niagara Edition does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
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// I N S I D E
Food & Drink 13
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LEARN, EAT, COOK, REPEAT
This year, in an effort to combat the occasionally inevitable kitchen meltdowns, Niagara residents are electing to sharpen their knife skills by enrolling in culinary classes throughout the region.
Lifestyle & Culture 53
SANDBAGS, SOCKS & SHOWBUSINESS Niagara’s Role in WW1.
YOUR HEALTH ON THE MENU
Sometimes in winter, it’s easy to fall into a bad eating trap. In this issue, we’ve gotten a healthy collection of recipes supplied by Canada’s own award winning chef, Trevor Richie.
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INVEST IN YOU
KICK START YOUR NEW YEAR
59
CATTOLICA: SHARKS, CASTLES AND HISTORY
When choosing the right diet for you, it’s important to do research on your options and select one which suits your body type, life style, and most importantly, your preference. There is no sense in starting a diet you hate.
Looking for an authentic experience for your next cycling destination? Cattolica offers a quiet elegance, a surprisingly easy pace and great convenience.
ON THE TABLE: PRANZO RISTORANTE ITALIANO
63
Interview with executive chef Tim O’Donnell.
45
IN THE DETAILS
This is where you as a couple really get to have fun! From flowers to favours, this section is full of unique ideas to help you create an atmosphere all your own.
65
100 YEARS OF BRIDAL FASHION A look back on how designers are constantly transforming the world’s most famous white dress into a clear representation of both modern style and the way of life at that time – influenced by culture, celebrities and prominent royal weddings.
48
PICTURE PERFECT
51
DREAM WEDDINGS DON’T HAVE TO BE A NIGHTMARE
Behind the lens with one of Niagara’s top photographers: David Haskell.
Advice on how to create your dream wedding within your budget.
THE KEY TO RAISING FINANCIALLY SAVVY CHILDREN
David Somerville warns that as a parent, you owe it to your children and their futures to make them aware of the expensive financial world we live in.
Bridal Section 35
Dr. Christina Plaskos advises that it is important to continue to invest in our appearance as it is one of the highest returning investments we can make.
THE ART OF AERIAL
It’s the start of a new year, and a good time to try something new, so why not let your New Year’s fitness routine include a class at Circus School?
HERE. SEE. DO. 69
EVENTS. FESTIVALS. ENTERTAINMENT.
What’s happening in Niagara.
72 FOSTER FESTIVAL
75 DIG OUR ROOTS
76 IN THE SOIL
79 SHAW FESTIVAL
Today's People 82
CAPTURED
Snapshots of you out and about at events in Niagara.
TODAYMAGAZINE.CA 7
GABRIELLE TIEMAN A writer for REV publishing for over three years, Gabrielle has written for numerous REV publications including Taste, Shopping & Travel. She is a graduate of the University of Ottawa’s Journalism program and has written for a variety of newspapers including the National Post, Ottawa Citizen and Montreal Gazette.
JULIE TANOS Julie’s love of reading good books and writing was sparked at a very young age. After earning her Bachelor of Commerce degree at the University of Guelph, majoring in Hotel and Food Administration, she returned home to Niagara Falls. While Julie considers the hospitality industry the meat and potatoes of her career, freelance writing is the delectable dessert1 When she’s not busy enjoying her three kids, she and her hubby are root, root, rooting for the Blue Jays.
//CONTRIBUTORS
SHERMAN ZAVITZ A retired teacher, Sherman Zavitz has had a fascination with the history of Niagara Falls and area for many years. Active in many history-related organizations, he has authored five books and was a columnist for the Niagara Falls Review for over 20 years. He has been recognized for his historical expertise by being appointed official historian for both the City of Niagara Falls, Ontario and the Niagara Parks Commission.
DR. CHRISTINA PLASKOS LAUREN CHARLEY Lauren is a Copywriter and Journalist with a passion for travel and sharing stories. Born a tropical baby at heart, Lauren spent a year working for a magazine in the British Virgin Islands after graduating from The University of Western Ontario. Niagara-on-the-Lake will always be her home base, as she continues to allow her vocation to take her on adventures and discover the world.
Dr. Plaskos received her Honours Bachelor of Science of Pharmacology and her medical degree from the University of Toronto. Dr. Plaskos also has continued her education by completing a fellowship at the American Academy of Anti-Aging Medicine which helps shape her practice at Aegis MD. Her mission is for everyone to ignite their well-being! She is a certified & advanced injector.
CATHERINE PALMER JILL THAM Jill’s passion for writing came after seeing the movie Stand by Me. She prefers listening to Niagara bands to practising her guitar and running the track better than shopping. When Jill is not moonlighting as a freelance writer, she is an Elementary teacher juggling her three children. Along with being a regular contributor to Today Magazine, Jill’s articles have been featured in Canadian Running, Pedal, Allergic Living and @OECTA. jilltham.wordpress.com @JillBT
Catherine Palmer is a Financial Services Specialist with PenFinancial. A -life-long resident of Niagara, Catherine is happy to be working at a truly local credit union that helps grow the lives of over 20,000 Niagara residents and businesses. You will often finder her walking her dog Oscar; through the nature trails of Dufferin Islands, or practicing yoga outdoors in Fireman’s Park. Check out Catherine’s financial blog at trulylocaladvice.ca.
DAVID SOMERVILLE The founding partner at Capital Wealth Management Inc. has a passion for learning that has led him to attain a Certified Financial Planner designation; the highest level of professionalism in providing financial planning advice. Specialized in providing comprehensive wealth and estate planning advice to business owners, medical professionals and individual investors. TODAYMAGAZINE.CA 9
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WE WANTED TO FILL THIS MAGAZINE WITH SO MANY WEDDING IDEAS, BUT THERE WAS NO WAY WE COULD FIT THEM ALL IN.
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ELOPE NIAGARA @niagarawedding
Niagara’s only Little Log Wedding Chapel located on a private waterfront property.
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Visit Today Magazine’s “Wedding” board on Pinterest to uncover even more ideas for dresses, entertaining, décor, food and more.
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Get inspiration from accredited artist and Panasonic Lumix Brand Ambassassador Josh Bellingham.
JOANI WEDDING DECOR @joaniweddingdecor
Located in the Niagara Region, this wife and husband duo specialize in rustic and vintage wedding decor.
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RECIPES
VineyardBride.ca
BLOGS
Vineyard’s mission is to connect couples with quality local vendors, create a positive and encouraging network for professionals in the industry, and showcase Niagara’s best weddings to provide information and inspiration
we love
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WineCountryFloral.com Wine Country Floral looks to nature and the changing seasons to inspire their designs, as well as working with local flowers farmers or cultivating special blooms themselves in their garden to give you eco-friendly freshness.
Originally from Waterloo, Ontario, Chef Trevor is a graduate from George Brown College. No stranger to fierce competition, he was the 2017 Bocuse d’Or Canada coach, was Chopped Canada champion, won gold at the international Hans Bueschkens Culinary Challenge in Santiago, Chile. Trevor also represented Canada and placed world second at Angliss Culinary Cup in Singapore. He is known for his work at some of the country’s best kitchens including Langdon Hall, Queen’s landing, La Société and Campagnolo. Check out some of his healthy recipes on page 23.
photo @explorecanada
The Wedding Pixie’s goal is to collaborate with couples to create timelessly elegant weddings which are both beautifully styled and well-planned and it’s their heartfelt commitment to go above and beyond for each couple on their wedding planning journey.
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MEAT... DONE WELL ALL-YOU-CAN-EAT CUTS OF MEAT
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Located in Hilton Niagara Falls/Fallsview Hotel & Suites directly across from Fallsview Casino Resort 6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9 brasaniagara.com | +1 905 353 7187 | Complimentary parking for our dining guests.
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Learn, Cook, Eat, Repeat. Every home cook has a signature dish they love to whip up at home in their kitchen. Whether it be as simple as a knack for whisking and transforming eggs into breakfast or as complicated as flambéing an array of tarts for Sunday dinner, we love to hone our culinary skills and impress our loved ones enjoying the food we have prepared. This year, in an effort to combat the occasionally inevitable kitchen meltdowns even the best home cooks may encounter, Niagara residents are electing to sharpen their knife skills by enrolling in culinary classes throughout the region. Hosted by an array of local wineries, chefs and culinary institutions, amateur chefs of all ages can partake in a day of hands on education in an elite kitchen; learning how to soufflé, smoke, bake and combine contrasting flavours into savoury and sweet dishes. Iron chef skills are not required; simply a desire to learn (and perhaps a good wooden spoon) is all that is suggested.
Wine Country Cooking School Strewn Winery, NOTL Learn, cook, eat, drink, repeat. This simple yet soothing mantra is the foundation of Strewn Winery’s culinary school. Designed for recreational and home cooks, the Wine Country Cooking School says they are all about hands-on learning while having fun in the kitchen. Offered nearly every Saturday from January 13 to November, home cooks can register to participate in five-hour long, chef lead classes. Each hands-on class splits chefs into teams of two, with each team’s goal being to prepare a three-course seasonally based menu utilizing local ingredients. Each taught menu consists of a salad course, a main course (protein plus accompanying dishes) and dessert. Teams are then given the opportunity to enjoy their meal in a private dining room with a wine pairing for each course. The school is also available for corporate rentals and private classes, which can make for a unique team building activity, birthday party, family gathering or special event.
Good Earth Food and Wine Co. Beamsville Since 1998, the Good Earth Food and Wine Co. has been a haven for food and wine lovers in search of the new and wonderful for their senses to enjoy. But what sets The Good Earth’s popular cooking classes apart from other similar culinary experiences? Good Earth says every class
// F O O D A N D D R I N K
By Gabrielle Tieman-Lee
starts with a three-step recipe that they have been perfecting for over a decade: a simple yet effective combination of Niagara’s best chefs leading hungry food lovers on a cooking expedition filled with wine, laughter and delicious themed recipes that you can prepare again and again in your own home. Each two-hour class hosts 12 foodies cozying up around Good Earth’s inviting kitchen island as they are guided in preparing a multi-course meal by one of their onsite chefs – or a local chef de cuisine from a neighboring establishment. One currently scheduled class for 2018 is Warming Up Winter: led by John Vetere [the Chef de Cuisine at Ravine Vineyard Winery Restaurant], participating cooks will learn the skills required to work with a variety of proteins. Currently included on this menu is Kentucky Fried maitake mushroom, hot smoked rainbow trout and Chinese-style ‘Char-Siu’ roasted pork shoulder – alongside many side dishes and elaborate accompaniments. The Good Earth team is also available for private group experiences and events separate from their scheduled group classes held throughout the year.
Eh José Mobile Cooking Class Multiple Locations Throughout Niagara Learn how to cook authentic Mexican cuisine in the comfort of your own kitchen. Eh José is the go to mobile chef for authentic Mexican cuisine in the Niagara region. A staple at the St. Catharines Market Square’s
TODAYMAGAZINE.CA 13
weekly farmers market, Eh José is locally famous for delivering authentic Mexican dining staples that are healthy and layered with flavour. His love for cooking and desire to share his techniques for making fresh tacos, chile relleno, tortas, enchiladas and more have helped grow his intimate culinary classes into a popular Niagara party accompaniment. José will travel to almost any location in Niagara with classes starting at the very reasonable rate of $20 dollars per person. José as well enjoys teaching his cooking classes Spanish while in the kitchen for a truly rounded and authentic experience.
PC Cooking School | St. Catharines Whether you're a novice cook or a gourmet chef, the President’s Choice team of talented chefs will entertain you as they thrill your palates with delectable but easy to prepare recipes you can use to impress your friends and family. The PC Cooking School offers a variety of classes for every age, skill level and dietary restriction. PC simply wants everyone to get into the kitchen; featuring classes starting with their Little Hands program -tailored towards teaching young children how to be safe in the kitchen [and how to make dessert pizzas] – to a variety of adult classes aimed towards improving individual culinary skills while showing how you can make meal planning easier and stress free. PC offers three class designs: demonstrative, interactive or hands on. Chefs will guide the cooks through the creation of at least several recipes and provide great time saving tips as well as one-on-one techniques throughout the demonstration. PC also offers Family Classes ideal for families wishing to cook together and eat together in a fun environment. All recipes and ingredients are provided and classes range from two to three hours in length. Popular classes include the interactive Elegant, Indulgent Brunch class with Chef John Bela, who helps cooks prepare crowd pleasing brunch dishes including souffléd Japanese Pancakes with strawberries and bananas, smoked salmon and eggs brunch pizza, Chef ’s signature Cinnamon Rolls and more soon to be favourites; The Ultimate Super Bowl Tailgate Party class demonstrates how cooks can elevate their staple chicken wings and nachos to something more for the big game; and the Memories of Italia, a demonstrative class in authentic Italian cooking with a twist. TM
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Lundy’s Lane has been entrenched in Niagara Falls history for well over 200 years, and has evolved from a pivotal battleground during the War of 1812, to what has now become Niagara’s favourite neighbourhood for exceptional dining. It is the place where Niagara locals like to eat, and given the wide array of restaurants that occupy ‘The Lane’, it’s no surprise. And, there is no better time to get your fi ll than during the upcoming restaurant week. The promotion, running from February 23 to March 9, has grown in popularity every year, and sees restaurants on the lane offering a huge variety of two and three course prix fi xe lunch and dinner options. Whether your tastes veer towards more traditional Italian fare or you like to try new and innovative dishes, there is a place for you on the lane. “The event just keeps growing and growing,” remarks David Jovanovic, who is the project administrator for the Lundy’s Lane Business Improvement Area. He notes that the last event saw a 21% increase in patrons, and he expects this upcoming event will see even more growth. Due to events like this and the high quality of chefs the Lane attracts, Lundy’s Lane is quickly becoming known as the go-to culinary destination in Niagara Falls for tourists and visitors alike. The diversity of the restaurants only continues to grow, offering a plethora of options. In the past five months alone, ‘The Lane’ has seen six exciting new eateries open. The Blind Pig is a creative gastropub, Pho Ying offers tasty Vietnamese, The Potato Factory Bar & Grill features gourmet potato creations and Canadian cuisine. Palms Shawarma and Pad Thai offer exciting quick service options as does Zeppoli’s – Italian Comfort Food. There are over 15 restaurants participating in this Restaurant Week. Pho Bowl, is a place you’ll find traditional Vietnamese cuisine and Boston Pizza Americana is great if you find yourself in the mood for an upscale sports bar atmosphere. The Meat Market is a modern take on the traditional steakhouse, where you’ll find the highest quality of cuts available in North America. Kool Katts serves up delicious Jamaican food and offers a tiny Caribbean getaway in Niagara. Doc Magilligans is an award winning traditional Irish pub, where you’ll find all your favourites
from the Emerald Isle. Strada West offers a casual, yet upscale, atmosphere with an eclectic menu to match. Wind offers Japanese and Thai food, including some of the best sushi in the region. And that’s not even all of it! You can also choose from Micah Itt’s Thai and Japanese, a place with an elegant atmosphere and a delicious menu; Carpaccio Ristorante & Wine Bar, a mainstay that has been voted one of the best restaurants in Niagara numerous times; Johnny Rocco’s is great for a fun night out; Magnolia Chinese, for Chinese food you’ll go back for again and again; the exceptional Mai Thai; Syndicate Restaurant & Brewery, is the perfect combination of farm to table cuisine, brewhouse and distillery. Mick & Angelos, a local tradition, is under new management and is completing an extensive remodeling and has a savoury new menu to tease you. A visit to Winter Restaurant Week isn’t just about the food, however. Lundy’s Lane has over 280 businesses ready to serve. Find retail therapy at Canada One Outlets and trendy shops, including The Boutique, My Top Drawer and Amore Eyewear, among others. Pamper yourself before dinner at the full-service Niagara Elite Wellness Spa or Senses Spa and Boutique. Then primp at Grottola’s Salon and Spa, Lush & Lavished Hair Studio, Karolina Herbal Skin Treatments, and NailBar. Enjoy live music at several venues during weekends on ‘The Lane’ or take in one of the rousing shows at Oh Canada Eh? Theatre. Visit lundyslane. com for a complete list of businesses, music schedules and events. “Lundy’s Lane is one of those neighbourhoods where everybody knows each other and their customers,” Jovanovic said. “People keep coming back because they love the hospitality. And our chefs and local business owners are more than happy to deliver that experience.” Visit lundyslane.com for Winter Restaurant Week information and menus, and for a chance to win daily giveaways of lunch or dinner for two. To enter, like Lundy’s Lane on Facebook and share our Restaurant Week video, follow us on Twitter and retweet our video, or post a photo of a meal at one of the participating restaurants on Instagram and tag @ LundysLaneNiagaraFalls.
lundyslane.com
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In Good Taste showcases a variety of Niagara’s most melt in your mouth, show stopping, delectable dining establishments and wineries. Whether their menus are unique to a restaurant or a familiar food that is prepared in a way you’ve never tasted before, it’s evident that Niagara is home to a food culture that is growing every day, and while it can be hard to choose where to engage your taste buds first, we hope these profiles give you a good head start.
THE WATERmARK
HERNDER ESTATE WINES
KOUTOUKI GREEK CUISINE
As the signature restaurant in Hilton Niagara Falls/Fallsview Hotel & Suites, the Watermark elevates guests’ dining experiences to new heights. Voted most romantic, the Watermark’s inventive cuisine, extensive wine selection, and stylish design is only surpassed by its stunning, panoramic views of both the American and Horseshoe Falls. Decorated in shades of blue and white, and located on the 33rd floor, the Watermark’s elegant, contemporary ambiance is reminiscent of the majestic Niagara Falls itself. Our Executive Chef lovingly crafts his creative dishes by using only fresh and seasonal ingredients, from fine-crafted Niagara Region wines to prosciutto from a local Niagara Falls artisan.
A quiet country road, the gentle swell of vineyards beneath the brow of the Niagara Escarpment; turn down the lane, through a unique wooden covered bridge up to an immense, perfectly restored 1867 Victorian barn. Open 7 days a week, year round for complimentary tastings and weekend tours at 1pm. 30 different varieties of VQA wines, fruit wines and icewines keep Winemaker Angela Kasimos busy year round. Licensed patio, wine boutique and two floors of rustic beauty for weddings, private parties and dinners. Hernder also houses Niagara Vinegar a quality line of grapeseed oil, vinegars, reductions, hot sauce and homemade jellies. Come and explore all the good things at Hernder Estate Wines.
Take a break from your busy schedule! Come in and enjoy a glass wine or a pint of local craft beer. at our magnificent bar. We offer select wines from Greece and the Niagara region. Savour the flavours of our unique cuisine,carefully prepared by our chefs daily. Choose from an array of appetizers as a light snack or indulge in one of our traditional rustic entrees. Immerse yourself in our warm and cozy atmosphere. Our friendly and knowledgeable staff await you. OPA!
Hilton niagara Falls
HERNDER ESTATE WINES
“INSPIRED BY TRADITION”
6361 Fallsview Blvd, Niagara Falls 905.353.7138 watermarkrestaurant.com
1607 Eighth Ave. Louth, St. Catharines 905.684.3300 wine@hernder.com
5745 Ferry Street, Niagara Falls 905.354.6776 koutoukiniagara.com
Something is always sizzling at Koutouki! Reservations Reccommended Free Parking
IN GOOD TASTE
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BRASA BRAZILLIAN STEAKHOUSE
FRONTIER BBQ & SmOKEHOUSE
PRANZO RISTORANTE ITALIANO
SPycE LOUNgE
Located in Hilton Niagara Falls/ Fallsview Hotel & Suites and across from the Fallsview Casino, Brasa showcases the flavours and cultural flair of Brazil. Following a centuries-old tradition of cooking on an open fire, diners can experience endless cuts of succulent beef, pork, lamb, and chicken carved tableside in the style of authentic Brazilian gaúchos. The gourmet buffet features over 70 hot and cold items to accompany your meal including some Brazilian fare like Brazilian-style potato, seafood buffet and grilled pineapple. It is also home to a sophisticated wine collection with a fully enclosed, wine room containing an extensive selection of world-renowned wines. Brasa is the best place to experience a taste of South America.
Niagara’s first, Southern-style allyou-can-eat restaurant. We draw our inspiration from our neighbours to the South who have mastered the art of BBQ and serve locally-inspired sides for an authentic smokehouse experience. Our meats are smoked in a variety of woods including apple wood, mesquite, and hickory, lending to our unique Frontier flavour. Enjoy house-seasoned smoked meats direct from the grill served by our pit masters; plus over 50 hot and cold seasonal items including our ultimate potato bar with five types of potatoes and over 20 topping choices. Be sure to try our signature brisket and our house-made BBQ sauces.
Located in Hilton Niagara Falls/ Fallsview Hotel & Suites and in the center of the Niagara Falls’ Entertainment District, Pranzo Ristorante Italiano offers flavorful, hand-crafted favourites prepared to order in a lively open display kitchen. Be sure to try our signature brick oven pizzas and authentic Italian cuisine in a warm, inviting atmosphere. Children eat free with the purchase of any adult meal. There’s something for everyone at Pranzo.
Street level and in the heart of Niagara Falls’ entertainment district, you will be in the center of the action. Spyce Lounge offers a sophisticated and lavish escape from life’s hustle and bustle with live entertainment every night and a full lounge menu. Whether you want to savor a signature cocktail mixed to perfection, mingle with friends, or watch live sporting events on Niagara’s largest TV, Spyce offers customizable services to help cater your every whim. Spyce is the perfect way to start, end, or enjoy your entire night.
Hilton niagara Falls
FrontiEr BBQ & sMoKEHoUsE 6519 Stanley Avenue, Niagara Falls 289.296.6367 frontierniagara.com
Hilton niagara Falls
Hilton niagara Falls
6361 Fallsview Blvd, Niagara Falls 905.353.7174 pranzoniagara.com
6361 Fallsview Blvd, Niagara Falls 905.354.7887 spycelounge.ca
6361 Fallsview Blvd, Niagara Falls 905.353.7187 brasaniagara.com
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LANG VIET NAM FALLS MANOR RESORT & RESTAURANT
tHe Keg steaKHoUse + Bar
WILLIE JOHN’S BIG EASY
Lang Vietnamese Hot Pot & BBQ griLL
Falls Manor Resort and Restaurant has been part of the Niagara Falls landscape for more than six decades. Customers count on us to serve up delicious, home-cooked meals at affordable prices. Drop in today and experience award-winning cuisine guaranteed to satisfy even the pickiest of palates.
Dine overlook ing Niagara Fa l ls in The Keg Steak house + Bar, located on the 9th f loor of the Embassy Suites Niagara Fa l ls Fa l lsv iew. This landmark location offers g uests f loor-toceiling panoramic v iews of the famous Fa l ls and the highest qua lit y steaks and seafood for a dining experience to remember.
WHERE Y’AT!
Canada’s 1st All You Can Eat Vietnamese Hot Pot & BBQ Grill.
At Falls Manor Restaurant, we are renowned for our Gourmet Broasted Chicken.
In the spirit of the musical melting pot that is New Orleans we will be bringing you the coolest Blues, Jazz, R&B and Rock and Roll. Join us as we warm up for Mardi Gras. Experience the flavor of the Bayou from sweet to heat with our Gumbos and array of Cajun appetizers…a riverboat platter of N’awlins cuisine. Ease on in and discover the character of N.O.L.A.
Niagara Region’s Original Home of Broasted Chicken. We’ve won the Reader’s Choice award for Breakfast! Try our Golden Dipped Pancakes or sample one of our Scrumptious Omelets. We offer take-out service for your convenience. Skip the cooking and pick up dinner today!
FALLS MANOR RESORT & RESTAURANT 7104 Lundy’s Lane, Niagara Falls 905-358-3211 ext. 1 fallsmanor.com
Willie John’s is Niagara’s newest go to music venue.
FALLSVIEW / EMBASSY SUITES 6700 Fallsview Blvd, Niagara Falls 905.374.5170 fallsviewrestaurant.com
WILLIE JOHN’S BIG EASY 4683 Crysler Avenue, Niagara Falls 905.354.2362 williejohnsbigeasy.com
The word Lang means ‘Village’ in Vietnamese. What we’re trying to do is give the experience of Authentic Vietnamese Food here in Canada. Vietnamese cuisine is unique, and besides the different spices and flavours, the methods of cooking are unique as well. For dinner, there can be a grill in the middle of the table or a boiling pot. Whether you’re barbecuing your meal on a fire or cooking your food in the aromatic broth, you’ll get the full Vietnamese experience at Lang. Choose between our AYCE Vietnamese BBQ, or AYCE Vietnamese Hot Pot.
LANG VIETNAMESE HOT POT & BBQ GRILL 161 Church St, St. Catharines 289-362-2288 langrestaurant.com
IN GOOD TASTE
BUCHANANS STEAK & SEAFOOD
CASA MIA RIStoRAnte
DOC MAGILLIGAN’S RESTAURANT & IRISH PUB
JOHNNY ROCCO’S
Given it’s twelve years of service, this local hot spot was ready for a refresh, a reawakening if you will. Renovated dining room reopens with a blend of modern steakhouse and chic lounge - new menu items mixed with classic favorites like shrimp cocktail and French onion soup. This home-grown restaurant offers an appealing selection of hand-cut steaks charboiled to your liking, tastyseafood, pasta & fresh salads. Lunch $12 - 16, Dinner $16 38. Savour Niagara Menu features $5 VQA Niagara wines & craft brews, $5 appetizers - daily noon - 6pm. Live dinner music select Fridays/Saturdays. Complimentary on-site self parking. Event space for up to 250 guests. Located at the DoubleTree Resort on Stanley Avenue.
Casa Mia showcases their new casual bar! Owned and operated by the Mollica Family for the past 32 years, offers an outstanding dining experience, regardless of the occasion. And serves as a gathering place for food lovers who pay homage to the creativity, flair and culinary expression that defines matriarch and chef Luciana Mollica. The diverse menu abounds with creations, each imbued with vibrant colour, life and flavour. Located in the heart of Historic Stamford Village and gateway to Niagara’s Wine Trail. Niagara’s favourite local neighborhood Italian Restaurant. Complimentary shuttle service from Fallsview District Hotels. For reservations and more info call us at 905-356-5410.
Recently nominated, as North America’s top 10 Irish Pubs and Winner of the Best Irish Pub Chef, North America by Irish Pub’s Global. The entire pub was built in Ireland and shipped lock, stock and beer barrel to our Lundy’s Lane location.
Gusto at Johnny Rocco’s means savour. Savour the flavours of Italy. From our succulent hand rolled Zia’s Rice Balls, to our hand tossed pizza dough, cooked to perfection in our 600 degree wood fired oven. Pair our traditional dishes with our vast array of Italian and local wines. At Johnny Rocco’s gli amici sono la famiglia – Our friends are all family.
Chefs Claudio & luCiana MolliCa 3518 Portage Road, Niagara Falls 905.356.5410 casamiaristorante.com
Gary Beynon executive chef 6400 Lundy’s Lane, Niagara Falls, 905-374-0021
BUCHANANS STEAK & SEAFOOD 6039 Fallsview Blvd, Niagara Falls, ON 905.353.4111 buchanansniagara.ca
Doc Magilligan’s consistently delivers an authentic experience. Combine a stunningly-accurate interior design with great food, drink, music and, most of all, people. Guests are immersed in another world of warmth, conversation, laughter and fun. What the Irish call ‘the craic’…. real fun. Scratch made, comfort food at its best, inspired by heritage Irish recipes. Family owned, one-of-a-kind and open for breakfast, lunch & dinner.
From Banquets to Bachelor parties, Bridal Showers or Business dinners, our new Wine Cellar in Niagara Falls is ideal! St. Catharines 271 Merritt St. | 905.680.9300 Niagara Falls 6889 Lundy’s Lane | 905.358.0004
Wine Cellar 6889 Lundy’s Lane, Niagara Falls 905.358.0004 johnnyroccos.com
MEDITERRANEAN QSINE Strada weSt eat & Sip houSe
coco’s steakhouse
THE KASBAH
CAFFE GATTI
Hosts, brothers, Anthony and Tom Roberto welcome you to Strada West, centrally located on Lundy’s Lane. In keeping with family traditions the food is all prepared in house! Their menu features homemade pasta, sauce, hamburger patties and meatballs. The menu also features specialty burgers and sandwiches using bison, lamb, lobster and veal. Pasta dishes include fettuccine, gnocchi and ravioli. Plus they have a great wine selection & 9 beers on tap! Winners of the Reader’s Choice, Best Overall Restaurant Award and Trip Advisor’s Certificate of Excellence. Strada West, Eat & Sip House. Located on the WEGO Red Line and plenty of on site parking, reservations are suggested.
Coco’s is a very popular restaurant destination for tourists and locals alike. Guests rave about our famous wood-fired steaks and gourmet pizzas. Watch our staff prepare your fresh pizza from start to finish, it’s a cooking show right in front of your very eyes.
The Kasbah Mediterranean Qsine features the incredible cuisine of Vaughan Bulganian who was born in Armenia and grew up in a monastery in Jerusalem where he learned the true art of cooking Middle Eastern and Mediterranean food.
Sisters Clara and Sarah GATTI welcome you to CAFFE GATTI. SMILES and friendly service await you as soon as you arrive. Serving Artisan Roman style pizza, salads, soups, gourmet sandwiches and ITALIAN cakes/pastries to go along with your choice of beverage.Serving all day Breakfast, Lunch, some Evening events. The cafe’s atmosphere was born, when the GATTI family travelled EUROPE extensively. It’s relaxed with beautiful music, while enjoying great food and local/imported beer or wines. The finishing touch fresh Italian cakes,pastries, and GELATO to compliment our freshly brewed locally roasted coffee, espresso, cappuccino, lattes, and ORGANIC teas. CAFFE GATTI caters in house or to your next EVENT!
Anthony & tom RobeRto
coco’s steakhouse
VAUGHAN BULGANIAN
CAFFE GATTI
7805 Lundy’s Lane, Niagara Falls 905.371.2272 stradawest.com
5339 Murray St., Niagara Falls 905.356-1333 ext. 171 cocosniagarafalls.com
6130 Dunn Street, Niagara Falls, ON 905.357.1000 thekasbah.ca
3 Race Street, St.Catharines, ON 905.641.5009 caffegatti.com
Enjoy the awesome ambiance under the starlit Niagara skies as we offer nightly entertainment on the Terrace from 7:00pm onwards (in season only). Best of all, we offer ample free parking for all our guests! So visit Coco’s next time you’re in Niagara Falls and enjoy good times and great food that only Coco’s can deliver.
The Kasbah features homemade farm to table Mediterranean delights from Greece, Lebanon, Armenia & more. All menus include vegan, vegetarian and gluten free options. The Kasbah is fully licensed with a total of 230 seats (patio, party room, dining, bar & lounge). Come join us for an incredible evening with amazing food, service, wine and Mediterranean music.
IN GOOD TASTE
THE SMOKIN’ BUDDHA Quietly tucked away in a small stripmall in uptown Niagara on the Lake is one of Canada’s best restaurants. Backhouse offers a continuously evolving menu with a commitment to integrated cool climate cuisine and enlightened hospitality. Upon finding Backhouse, the aroma of peach wood burning in the brick oven and glow of the wood-fired grill lets guests know that they are not out for dinner but rather that they are embarking on a culinary journey of somewhereness. Boasting a finely curated local and international wine list dedicated to low intervention winemaking, craft cocktails, and tasting menus, guests are assured to have one of their best dining experiences.
242 Mary Street, NOTL 289.272.1242 backhouse.xyz
Located in the Old Train Station in the Canal District of downtown Port Colborne, The Smokin’ Buddha delivers your favourite dishes from around the world. Come experience our laid-back space where global comfort food meets local Niagara food culture. If you can’t make it to South Niagara, find us at these seasonal supper markets. Fonthill Farmer’s Market Every Thursday - 4:30 to Dusk N.O.T.L Supper Market Every Wednesday - 4:30 to 9:00 Crystal Beach Supper Market Every Thursday - 4:00 to 9:00 YEAR ROUND: Welland Farmer’s Market Every Saturday 8:00am - 12:00pm #lovethebuddha
Kevin echlin chef/Owner 256 King St., Port Colborne, ON 905.834.6000 thesmokinbuddha.com
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Live Entertainment Nightly Niagara’s Largest TV Open Daily From Noon Located in Hilton Niagara Falls/Fallsview Hotel & Suites directly across from Fallsview Casino Resort 6361 Fallsview Blvd, Niagara Falls, ON L2G 3V9 +1 905 354 7887 spycelounge.ca |
spycelounge
Complimentary parking for our dining guests.
authentic italian cooking — and brick oven pizza — located in hilton niagara falls/fallsview hotel & suites directly across from fallsview casino resort 6361 fallsview blvd, niagara falls, on L2G 3V9 +1 905 353 7174 pranzoniagara.com |
pranzoniagara
complimentary parking for our dining guests.
children eat free restrictions apply. ask server for details.
YOUR HEALTH
ON THE MENU TASTY RECIPES FOR A BETTER YOU Sometimes in winter, it’s easy to fall into a bad eating trap. It’s cold, and running out to the grocery store is a lot more daunting than it is when the weather is warm. So sometimes we end up making the not so healthy choice. But, it’s easy to cultivate a collection of both easy and healthy recipes that can be made, again and again, and are quick and easy to put together. In this issue, we’ve gotten a healthy collection of recipes supplied by Canada’s own award winning chef, Trevor Richie. So give them a try and see how easy tasty healthy can be! >>
TODAYMAGAZINE.CA 23
Roasted Tomato Soup with Feta Cheese & Sourdough Croutons
Roasted Tomato Soup •
Ingredients
10ea Roma Tomatoes • 1 white small onion, diced • 3 garlic cloves, minced • 1 bundle basil • 2 cups chicken stock or water • Salt • Black Pepper • Extra virgin olive oil
Sourdough Croutons •
Ingredients
1 loaf Sourdough bread • Extra virgin olive oil • Dried Oregano • Salt
Steps
Preheat oven to 425F
Steps
Preheat the oven to 400F
Remove the crust off the loaf and tear crumbs into manageable pieces.
Cut the tomatoes in half. Mix half of the tomatoes in a bowl with EVOO, salt and black pepper.
Lightly toss the crouton in a bowl with EVOO, salt and Oregano.
Place them on a baking tray with the flesh side down. Roast tomatoes in the oven until the skin has darkened and tomatoes have shrunk. (15-20 minutes)
Place the croutons over a wired rack and toast them in the oven. (2-4 minute) *It will toast very quickly
While the tomatoes are roasting, heat EVOO in another large pot. Sweat the onions and garlic until translucent. Add the remaining fresh tomatoes to the pot and cook over medium heat until the fresh tomatoes have broken down (5-10minutes) Add the roasted tomatoes and chicken stock. Bring the whole pot to a boil then lower the heat to a simmer. Toss in the basil leaves. Cook for 45-60minutes Place the soup in a blender or use a hand blender to puree the soup.
Assemble
Ladle the soup into a bowl, break apart the feta and generously sprinkle over the soup. Add the croutons and drizzle a bit more EVOO.
•
Ingredients
2 ea Heirloom tomatoes • 2 ea yellow peaches • 2 tsp sugar • Basil • Mint • Extra Virgin Olive Oil • Salt • Black Pepper
Steps
The important detail about this recipe are the freshness and quality of the tomatoes and peaches. Cut the tomatoes and peaches into manageable pieces. Mix them in a bowl with EVOO, salt, black pepper and sugar. Pick the basil and mint leaves and toss them into the bowl. Give it one more mix and serve.
Summertime Salad
TODAYMAGAZINE.CA 25
Vegetarian Rice Paper Roll
beauty and the
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TRUVI BEAUTY BAR... YOUR FIRST STOP TO PRE-BRIDAL BLISS www.truvibeauty.com
Anna D’Amore | 905.35.Truvi | 3747 Portage Road Unit 3 | Niagara Falls, ON
•
MEDITERRANEAN QSINE JOIN US FOR YOUR BIRTHDAYS, BRIDAL SHOWERS, ANNIVERSARIES, ALL YOUR CELEBRATIONS! ENJOY MEDITERRANEAN & GREEK CUISINE, SERVING LUNCH & DINNER DINE IN, TAKE OUT, DELIVERY & CATERING VEGAN & GLUTEN FREE CHOICES
Ingredients
15 Vietnamese rice paper roll • 1 cup julienned carrots • 1 cup julienned red bell pepper • 1 head green leaf lettuce • 1 bundle Thai basil To assemble the rolls, dip 1 rice wrapper in a large bowl of hot water for a few seconds to soften. Place wrapper on a clean work surface and top with the lettuce leafs, carrots, bell pepper and basil. Fold left and right edges of the wrapper over the filling and roll up the spring roll. •
Homemade
FARM TO TABLE MEDITERRANEAN DELIGHTS 6130 DUNN STREET NIAGARA FALLS, ONTARIO, L2G 2P1 905-357-1000 WWW.THEKASBAH.CA
Sauce
1ea lime zest • 3 tbsp lime juice • 2 tbsp sugar • 1/2 cup water • 2.5 tbsp fish sauce • 1 clove minced garlic • 1thinly sliced Thai chili Combine all the ingredients together. You can also use store bought Vietnamese chili sauce. TM
KICK START THE NEW YEAR By Lauren Charley
“It’s not a diet, it’s a lifestyle change.” This is something we usually say when we attempt to kick our poor eating habits and substitute them with healthy ones. Eating a well-balanced diet may not be enough, and we may need to follow a stricter regiment than what’s on the Canada Food Chart. Choosing a specific diet plan with clear rules may be a way to give your metabolism a boost and shed extra pounds. When choosing the right diet for you, it’s important to do research on your options and select one which suits your body type, life style, and most importantly, your preference. There is no sense in starting a diet you hate. The National Weight Control Registry is a long-term study which observes over 10,000 people who have lost a significant amount of weight and been able to maintain their loss. They found the following was common amongst them: • 78% eat breakfast every day • 75% weigh themselves at least once a week • 62% watch less than 10 hours of TV per week • 90% exercise, on average, about 1 hour per day One common thing amongst almost all diets is the push to avoid processed foods in order to boost overall health status and not just shed a few pounds. But this approach doesn’t necessarily need to break the bank. Fancy words like “organic”, “grass-fed” and pricey specialty items are not necessary when planning a healthy diet. Stick to minimally produced whole foods, and seasonal produce that you can buy in bulk and share. If you have the time and space for it, you can start your own vegetable and herb garden. Luckily with healthy eating growing in importance in popular culture, there are numerous diets to try. Don’t let the first one endorsed by a favourite celebrity steal your favour. Here’s some things to consider when selecting a new diet, and a little about some of the biggest diet trends for 2018.
GLUTEN-FREE
“Glutens” refer to a specific protein found in rye, wheat, barley and other types of grains, which act like a glue and bind grains like cereal products and breads, TODAYMAGAZINE.CA 29
together to give them their texture. People with Celiac Disease are allergic to gluten, and although it isn’t too common, you may still be gluten-intolerant and have a difficult time digesting the protein. Pros: When people eat a gluten-free diet, they often claim they lose weight and feel healthier. Cons: “Gluten-free” doesn’t mean that the product is any less calories or fat than a regular product. Make sure to still watch your calories, fat, and sugar content, especially if you’re not gluten-intolerant.
PALEO
The Paleo Diet was developed by a researcher in the 1970s who believes it is essentially “the way man was genetically designed to eat”. Paleo diet plans include lean meats, lots of fresh fruits and non-starchy vegetables, nuts, eggs, seeds, and plant-based oils. It focuses on mimicking the eating habits of humans before farming and the introduction of processed foods. Pros: Weight loss is likely, because of the limited food choices, and there is no specification about portion control. There are also anti-inflammatory benefits from nutrients in plants, vegetables, nuts and seeds. Cons: Meal plans can be very expensive, and because of the restriction on carbohydrates, you may find yourself with a lot less energy. This diet is often not recommended for athletes who require a certain amount of carbs, and those who are also vegetarians are very restricted in their food choices because paleo excludes beans.
LOW FAT
Traditionally, products which market themselves as low-fat, reduced fat, or fat-free have been presented as a healthier alternative: however, this positioning is based on flawed science. There are three types of fats unsaturated fats, saturated fats, and trans fats, which are healthy, healthy in moderation, and unhealthy, respectively. It’s important to ensure you get a certain amount of the healthy fats in your diet. Pros: There are countless options of low-fat foods available in the grocery store including dairy, meats, and packaged foods. A lower-fat diet also tends to be lower in calories which can help with weight gain. Cons: Low-fat foods tend to be highly processed and high in sugar and additives. If you avoid essential fatty-acids you are at risk of other health-related problems including a well-functioning brain.
REDUCED CALORIE
Almost all diets and weight loss plans give daily caloric recommendations based on your goals and body type. People are becoming increasingly aware of the importance of monitoring calorie intake, and many restaurants present the calories on their menus, or have nutritional information available on request. Pros: It’s fairly simple to follow, and there are many apps available on Smart Phones to keep track of calories you consume and burn throughout the day. Another pro is that there are no foods off limits. Cons: Reducing your caloric intake doesn’t require you to eat healthily, and you may end up consuming a low-calorie diet primarily of junk food. Low-calorie foods are also known to contain artificial sweeteners which have been reportedly to have potential negative health effects.
PORTION CONTROL
Reducing the portion size of your meals is an easy way to lose weight, but depending on your current eating habits, you may find it tremendously hard when starting a
portion-controlled diet. There are various ways to reduce your portion sizes; you can prepare them yourself or join a company like Jenny Craig or Nutrisystem who sell pre-packaged meals and do the portion control for you. Pros: Many studies have proven that eating smaller portions more frequently can help curb your appetite and increase the metabolism. Cons: Pre-packaged meals can work out to be very expensive. If you choose to do your own meal plans, you need to monitor the types of foods you are eating, and it can become a pain measuring out specific quantities for all meals of the day.
VEGAN
Most are familiar with the concept of the vegan diet: no meat, eggs, dairy, or foods that come from a byproduct of an animal. There are “Ethical Vegans” who chose this diet because they apply the holistic philosophy to their lives that animals should not be used for any purpose and “Environmental Vegans” who believe the industrial farming of animals is unsustainable on the environment. Pros: In addition to weight loss, the vegan diet is said to have multiple health benefits including preventing certain types of cancers, diabetes, and to help maintain a healthy heart. Cons: The vegan diet lacks a lot of essential nutrients which come from animal byproducts including omega-3 fatty acids, vitamin B-12 and folate.
DETOX
There are multiple types of detoxes or cleanses including simple raw fruits and vegetables, smoothie plans, and even a “Teatox”. If any solid foods are allowed, they’re usually small clean meals consisting of lean meat and vegetables. Pros: They last only a few to ten days, and they’re a great way to shed off extra weight in a short amount of time. People report feeling healthier overall and more energetic by the end of the cleanse. Cons: It is very hard to commit to a full detox. At first you may be very hungry, fatigued, and irritable. There is also no real evidence that detoxes actually do release or cleanse toxins from the body.
INTERMITTENT FASTING
In contrast to the theory that it is better to eat several small meals to keep the metabolism going, intermittent fasting is a pattern of eating which involves only eating during certain windows of time throughout the day. You alternate the times each day where you’re allowed a few hours to “feast”, then skip food altogether for the remainder of the day. Pros: There are no specific foods to consume or avoid, making it appealing to those who find healthy eating challenging or expensive. Health benefits are known to go beyond weight-loss to lower cholesterol, reduced inflammation, and more stable blood sugar levels. Cons: Hunger is the primary side effect of intermittent fasting, as on two consecutive days of a plan you may be consuming only a fraction of your recommended daily caloric intake. This also leads to fatigue, which can be detrimental to your metal and physical performance levels. With any change in diet it is important to know there is no quick and magical fix to keep off weight loss. Sometimes if you follow a diet regime for long enough and then go back to your regular eating habits, you will gain weight even faster than before. Remember that every diet works best when combined with regular exercise, and that it is recommended that you should consult your family doctor before adopting any radically new diet plan! TM
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P R A N ZO ’ S E X E C U T I V E C H E F T I M O ’ D O N N E L L // O N T H E T A B L E
EXECUTIVE PRANZO CHEF TIM RISTORANTE O’DONNELL ITALIANO BY JULIE TANOS
H
is name is Tim O’Donnell but don’t let the Irish connotation fool you - he serves up some of the most flavourful Italian dishes in Niagara Falls. Originally from Windsor, O’Donnell grew up quite literally immersed in the food business. From a young age he would work on local farms doing manual labour, picking tomatoes and cucumbers and detasseling corn. Over time he moved indoors, working in the processing factory for Hunts and eventually Heinz (both precursors to his future tomato sauce making days at Pranzo Ristorante). After attending and graduating from George Brown’s Culinary Management program in 1984, Tim O’Donnell remained in the Toronto area, gaining skills and experience in various hotel and restaurant kitchens. “I picked up a lot from the chefs I worked with …starting at Oliver’s Bistro, and then I worked at a few restaurants within Oliver’s (Oliver & Bonacini restaurant company) including Bofinger and Auberge du Pommier,” recounts O’Donnell. “After Auberge there were a few small inns I worked at north of Toronto, and then I moved to Niagara-on-the-Lake,” where shortly thereafter he joined the Hilton Niagara Falls team and became Executive Chef in 2000. At the time he was responsible for the hotel’s signature fine dining restaurant, the Watermark, as well as overseeing the Banquets department. Almost 18 years later his portfolio includes: The Watermark, Spyce Lounge, Brasa Brazilian Steakhouse, Frontier BBQ & Smokehouse, Mercato Cafe and notably, Pranzo Ristorante Italiano. Located within the Hilton Niagara Falls/Fallsview Hotel on Fallsview Boulevard, Pranzo Italian restaurant welcomes locals and their families as well as the visiting tourists from
abroad. In the summertime, with the patio open across from the sights and sounds of the Fallsview Casino, it’s a location that stimulates all of the senses. Live music outdoors on the patio, the aroma of their brick oven pizzas cooking inside, the country chic charm of the filament lighting strung from a post and beam ceiling - and that’s just the ambiance. As Executive Chef Tim O’Donnell describes, “the feel of the place is a classic, rustic Italian restaurant - it’s not checkered tablecloths.” The independent restaurant re-branded and re-opened two years ago and is able to accommodate up to 300 in their large, yet intimate venue. The menu offerings are as authentically Italian as you can get, but the one signature ingredient that makes Pranzo unique is the homemade pasta sauce. This sauce, which is used in many featured dishes, was created by the late matriarch of the DiCosimo family, affectionately referred to as ‘Mrs. D.’ “She was a very good cook. We use her tomato sauce recipe - it’s just a beautiful sauce,” describes O’Donnell. Of course, the Chicken Parmesan is always p o p u l a r, but as for interesting and unique menu items, Chef suggests trying their Spicy Shrimp appetizer or Lobster Ravioli for a change. Despite being immersed in food and beverage all day, Chef O’Donnell still enjoys cooking for himself and his family when he gets home. “I do like comfort food. I enjoy making slow cooked, braised dishes; lamb leg, short ribs.... and pasta,” he ends with a smile, “of course.” Pranzo Ristorante Italiano is located at 6361 Fallsview Boulevard inside the Hilton Niagara Falls/Fallsview Hotel & Suites. They are open daily from 12pm - 11pm, both walk ins and reservations welcome. Locals can enjoy free parking! TM
TODAYMAGAZINE.CA 33
905.374.3222 I 6788 Thorold Stone Road, Niagara Falls
// B R I D A L S E C T I O N
in the
details As always, couples want an event that will reflect who they are as a unit. While the basic blueprint of a wedding stays the same, where that uniqueness really shines through is‌in the details. We’ve done our best to compile a section of some of the most interesting and creative trends for 2018. >>
TODAYMAGAZINE.CA 35
NEW YORK, NY - A model walks the runway during the Berta Runway Show during NY Fashion Week Bridal
Editorial credit: FashionStock.com / Shutterstock, Inc.
the
DRESS
SPRING 2018 BRIDAL FASHION WEEK The bridal designers of the world have spoken (or, I guess, created), and the newest trends are here. This year sees a lot of very exciting options for brides-to-be. And whilte some of last years trends are still going strong, this year sees the addition of even more interesting trends including more colour, lots of sparkle and all the sleeves.
Ring
the
Choosing a ring that you or your partner will be wearing for the rest of your life is a daunting task. If you are newly engaged or planning to be, we are happy to announce this year’s styles offer up a cross section of classic and new that is sure to speak to you and your partner.
OVAL RINGS Instantly imparting a vintage feel to any setting this year’s trending shape is clean and romantic. This long time favourite classic shape has staying power and is sure to be a hit for years to come.
COLORED GEMSTONES Diamonds are not every girl’s - or guy’s best friend. Make a statement with a standout gem – from opals to sapphires – the choices are endless. (pictured:
ROSE GOLD RINGS This metal hue exudes romance and has been showing up everywhere so it’s no surprise that it tops the list for 2018. However be advised that when choosing one with a diamond, be sure it is set with platinum or white gold unless you are wanting the stone to reflect the rose hue. THE hot pairing for this year? Oval Morganite and diamonds in rose gold.
Peach pink marquise-cut Morganite surrounded by a halo of diamonds)
WEDDING JACKET Is a full on cape a little too much for you? Why not consider a wedding jacket? There are tons of motoinspired pieces to chose from. It’s the perfect way to complete your dress, and you may find yourself wearing this particular piece over and over again.
CAPES A wonderful modern alternative to a veil is the cape or capelet. Add a bit of drama and dimension to your gown with a full length cape (or channel your inner Disney Princess) to transition into your next outfit with a big reveal.
COLOURED WEDDING DRESSES More and more brides are ditching the white dresses in favour of some colour and that trend is only continuing to grow in 2018. From pale pinks to glittery golds to beautiful blues, the options are endless. Find one that matches your personality and go the non-traditional route!
OFF THE SHOULDER These dresses are everywhere this year! Designers have embraced this style, in every way possible-flirty, sleek, form fitting...whatever your style, there is an off the should option for you.
PEAR-CUT STYLES Ovals may be a classic favourite but pear-cut rings are modern and on trend for the fashion forward. Trend-setting brides will also want to play around with mixed metals and coloured gems with this cut.
RING STACKSA great way to personalize your commitment is by creating a custom ring stack. You can design your engagement ring with a coordinating wedding band or you can mix and match metals and gems.
lasting D.I.Y FOOD STATIONS
CREATIVE PLACE CARDS
This was big last year, and it will continue to be popular! Whatever your favourite food is-tacos, poutine, burgers…set up a station, and let your guests make it their own!
These days, weddings are all about the food, so why not provide as much of it as possible with edible place cards? If that’s not quite your thing…there are tons of other options for making your place cards memorable.
UNIQUE FOODS
Whether they are filled with glitter, are giant, mini, colour coordinated, covering a wall, wrapped in foliage, used as centrepieces or hanging from the ceiling…one thing is for sure: these aren’t the balloons of our childhood, they are a whole other level.
Think sushi bar, interactive appetizers, farm to table creations, a family recipe dinner table, etc.
BOUTIQUE BALLOONS
CREATIVE GUESTBOOKS HANGING FLORALS This is a great way to play with space, using height and different viewpoints, while also saving space on tables. LIVING BOTANICAL BARS Greens growing in and out of a laser art wood veneer bar, or even latticework. Potted plants lining the aisle, with the pots themselves wrapped in silk so they blend into the environment. BIG IS BETTER! Big colourful bouquets, as well as oversized arrangements are going to be very popular this year.
Couples are looking for something a little more exciting than the traditional guestbook. Some ideas to get your brainwaves going? Get your guests to sign in a vintage atlas; they can sign on the area that they came from, or on a place that they’ve been, with some tips! Have them write on postcards, and get somebody to mail a couple to you every week until they run out. Or, maybe a Mad Libs guestbook is more your style. TRANSLUCENT PIECES Whether its floor to ceiling windows, see through tents or a smaller detail, like see through place cards, the modern, architectural look of the translucent pieces is going to be in this year. BLACK ACCENTS Whether it’s in a dress or décor, a pop of black adds a modern and eye catching touch. COPPER Move over rose gold, copper is the newest in demand metal. The good thing is, it’s relatively cheap, and it looks great when reflecting light. Get all those lanterns and tea lights ready! MARBLE The classic pairing of marble and copper will be making appearances at weddings in 2018. GEOMETRIC SHAPES Whether it is the fondant on the cake, or octagonal shaped terrariums for your centrepieces, geometrical shapes are going to be in this year. TODAYMAGAZINE.CA 37
colour yourworld
2018 spring colour trends
The colours you end up choosing for your wedding make such a huge impact on the overall look of the big day, and can help perfectly tie together your theme. If you want some insight into what colours are going to be big in 2018, look no further! Here is just a little highlights of some of the beautiful colour palettes that are bound to be popular in 2018.
Blue & deep red
Dark blue & mauve
Dusty rose & green
Lavender & lilac
Shades of blue
Vintage red & peach
Chief makeup artist and owner Barbara Saric was not taught what makes a woman beautiful she just knows. Barbara grew up in the world of modelling. Her two older sisters were models and by the time she was thirteen she too joined the world of modelling. “My passion has always been makeup and making others look beautiful, I used modelling as a way to get to makeup, lol, it was my stepping stone! Since childhood I have always had the desire to draw beautiful pictures of women, carefully shading the makeup to perfection. I started using makeup at a very young age, fascinated on using contouring to transform a pretty face into something spectacular. When a person looks in the mirror after I’ve finished their makeup and says “Omg I’m in love with myself, I can’t stop starring!” What a rush, I love my job!” Barbara has been a makeup artist by trade for over 20 years. She has worked with some of Hollywood’s top celebrity makeup artists, an opportunity that was given to her by Dr Phil at the Paramount Studios. She also graced the cover of American TV Guide in May 2004 with her dear friend Dr Phil. Barbara specializes in bridal makeup and would love to be a part of your special day.
dollfacemakeup.ca • 905-351-6767
The Location
The Food & Drink
Ruth’s Chris Steak House and Bar located on Fallsview Boulevard on the middle of the bustling Fallsview District, is the perfect place to host your wedding. It’s a five star restaurant, which ensures the food will be something your guests wont’ soon be forgetting. The reception area, is a newly built, contemporary lounge, that offers a large space for you and your guests to celebrate after dinner with a bar, DJ area, and tons of room for your guests to get their groove on.
Several package are available, and there is tons of flexibility! You can create your own packages, choose a predetermined package or alternate one of the current packages. Any of the items in the package can be added, removed or upgraded. All cocktail reception package options include a private reception area for 1 hour, where domestic selections as well as Niagara’s finest wines, mixed spirrits and select speciality cocktails will be served.
COCKTAIL RECEPTION PACKAGE OPTIONS SOMETHING BORROWED Cold Hors D’oeuvres Chilled cocktail shrimp Passed Hot Hors D’oeuves Beef Wellington Au’Poivre Spring Rolls Torpedo Shrimp Chicken Satay
SOMETHING BLUE Cold Hors D’oeuvres Chilled jumbo shrimp display Passed Hot Hors D’oeuves Beef Wellington Au’Poivre Spring Rolls Torpedo Shrimp Stuffed Mushrooms Chicken Satay
SOMETHING OLD Cold Hors D’oeuvres Chilled jumbo shrimp display Sushi station made fresh in front of guest
SOMETHING NEW Cold Hors D’oeuvres
Chilled jumbo shrimp display
Passed Hot Hors D’oeuves
Passed Hot Hors D’oeuves Beef Wellington Au’Poivre Spring Rolls Torpedo Shrimp Stuffed Mushrooms Chicken Satay
Beef Wellington Au’Poivre Spring Rolls Torpedo Shrimp Stuffed Mushrooms Bacon Wrapped Scallops Chicken Satay
Desserts
Chef inspired dessert station with fresh fruit selection.
DINNER RECEPTION PACKAGE OPTIONS
(all include a welcome glass of champagne upon arrival & wine service with dinner & host bar throughout evening.) The Proposal* 1st course: Caesar Salad/ Steakhouse Salad/Lobster Bisque. 2nd course: Lemon Sorbet with splash of Champagne. 3rd course: 8oz filet/ Ruth’s famous herb and cheese stuffed chicken filet/salmon drizzled with a sweet chili thai butter. Side: All entrees are served with grilled asparagus and garlic mashed potatoes and presented family style. 4th course: Mini cheesecake with fresh seasonal berrries/gelato torte.
The Diamond 1st course: Spicy shrimp, shrimp cocktail, crab stuffed mushrooms, ahi tuna. 2nd course: Second course: harvest salad/caesar salad. 3rd course: lemon sorbet with splash of Champagne. 4th course: 8oz filet New York Cowboy Ribeye/Ruth’s famous herb and cheese stuffed chicken filet/salmon drizzled with a sweet chili thai butter. Sides: All entrees are served with grilled asapargus, cremini mushrooms, garlic mashed potatoes, all presented family style. 5th course: mini cheesecake with fresh seasonal berries or gelato torte.
The I Do 1st course: Spicy shrimp/shrimp cocktail/ahi tuna. 2nd course: Steakhouse salad. 3rd course: Lemon sorbet with splash of Champagne. 4th course: 8oz filet/ Ruth’s famous herb and cheese stuffed chicken filet/salmon drizzled with a sweet chili thai butter. Sides: All entrees are served with grilled asapargus, cremini mushroomas, garlic mashed potatoes, all presented family style. 5th course: mini cheesecake with fresh seasonal berries or gelato torte.
The First Dance 1st course: Spicy shrimp, shrimp cocktail, crab stuffed mushrooms, ahi tuna. 2nd course: harvest salad/caesar salad. 3rd course: lemon sorbet with splash of Champagne. 4th course: 8oz filet/ Ruth’s famous herb and cheese stuffed chicken filet/salmon drizzled with a sweet chili thai butter. Sides: All entrees are served with grilled asapargus, cremini mushrooms, garlic mashed potatoes, all presented family style. 5th course: mini cheesecake with fresh seasonal berries or gelato torte.
(*This option does not include wine service with dinner & host bar throughout evening)
The Family Affair 1st course: antipasto plannter. 2nd course: penne with tomato and fresh basil. 3rd course: 8oz veal chop marsala/chicken with goat cheese, sundried tomato and spinach stuffing/carved prime rib with yorkshire pudding and demi glace. Side: All entrees are served with grilled asparagus and garlic mashed potatoes. 4th course: mixed greens salad served family style. 5th course: gelato torte/mini cheesecake with fresh seasonal berries.
I N T H E D E TA I L S – S P E C I A L A D V E R T I S I N G S E C T I O N
To help you with the details of your special day look to these local experts… THE JEWELLER DESIGNS BY TACHJIAN Tachjian will help you custom design a wedding band to complement your treasured engagement ring. both simple and intricate designs, no matter what the shape, size or colour we’ll have the perfect match!
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Jeweller, designs by Tachjian, has been stunning brides-to-be with his custom made engagement rings for 16 years. Create a one of a kind ring or modify a generations-old antique. Before you pop the question
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6161 Thorold Stone Rd., Thorold Stone Plaza 905.356.7700 | kevo@thejeweller.ca
LUNDY MANOR WINE CELLARS The Vineyard Wedding Venue You’ve Been Searching for!
NIAGARA FALLS
Lundy Manor Wine Cellars is home to Niagara’s newest Estate Winery and Wedding/Event Venue. Our wines are cellared at our Estate Mansion on the historic Lundy’s Lane, where we invite you to experience all we have to offer. It’s a matter of taste and quality. Booking Now for 2018 & 2019. Let’s Plan! Email our Sales & Events Manager at erin@lundymanor.ca
9941 Lundy’s Lane, Niagara Falls, ON | lundymanor.ca
SPECIAL SECTION
GWEN’S TEAS Find the perfect gift for the tea lover in your life! We have tea for every taste with no
ST. CATHARINES
artificial flavours or colours. Pair your selection with a variety of teaware, from traditional to whimsical, and create custom a gift basket. Escape the mall and enjoy a cup in our charming new location!
90 Welland Ave., St. Catharines | 905.397.8184 | gwensteas.com
SIMPSONS PHARMACY If you’re looking for a sensible way to achieve stable weight loss and learn how you can maintain your results after dieting…then Ideal Protein may be the weight loss program for you.
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Visit our in-house lifestyle coach for an informal chat about how we can help you achieve your weight loss goals.
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THE STONEMILL BALLROOM The Stone Mill Ballroom offers all the magical ingredients for an intimate dinner or lavish ST. CATHARINES
reception. Where Shall We Dance? The historical opulence of the fieldstone and sophisticated flawless interior charm will captivate up to 240 guests. The most important day of your life will be planned in intricate detail - from impeccable cuisine to professional, passionate hosting and customized with the perfection you desire.
271 Merrit St., St. Catharines 905.680.8300 events@stonemillinn.ca | stonemillballroom.com
SPECIAL SECTION
ST. CATHARINES / NIAGARA FALLS
LASHES TM The Lash Lounge offers the best in eyelash extensions at affordable prices. We are the experts in Lash Extensions - specializing in Eyelash Extensions, offering training and supplies. Niagara Falls and St. Catharines locations to serve you better! Call, text or book online!
314 Lake St., St. Catharines | 289.501.4720 7000 McLeod Rd., Niagara Falls | 289.407.6983 | lashescanada.com
EDIBLE ARRANGEMENTS A decorative and delicious addition to your next party or special event. The Delicious PartyÂŽ
ST. CATHARINES
with Dipped Bananas is filled with a variety of all our fresh fruit favorites, including pineapple daisies, fresh strawberries, cantaloupe, honeydew and grapes, and features our signature double dipped banana bites covered in white and semisweet chocolate.
Ridley Square, 111 4th Ave, St. Catharines | 905.684.7272 ediblearrangements.ca
Hernder estate Wines Have you dreamed about your perfect wedding but don’t have time to plan it? Hernder Estate ST. CATHARINES
Wines can provide everything in one location. Patio and lawn ceremony available, photography
amongst the vines and barrel room, wine tour for guests, two reception halls complete with fireplaces, on arrival, dinner and late night provided with a server, 7 hour bar, DJ for dinner
music and dancing till 1am. We do the set up, we supply all table and chair linen, staff it and
do the clean up! www.hernder.com for All Inclusive Packages including prices and availability.
1607 8th Avenue Louth, St. Catharines | (905) 684-3300 | hernder.com TODAYMAGAZINE.CA 43
100 YEARS of B R I DA L FA S H I O N By Gabrielle Tieman-Lee
It is the most important dress purchase a woman will make during her life. A single gown to represent her own personal style for one of her most special days to date. But if you pay close attention, you would see that bridal fashion is not simply a sea of indiscernible white gowns for the bride to choose from. Designers are constantly transforming the world’s most famous white dress into a clear representation of both modern style and the way of life at that time – influenced by culture, celebrities and prominent royal weddings. When it became customary to dance at weddings during the 1920s, bridal gowns became fluid and less reserved; when Elizabeth Taylor emerged in the original Father of the Bride movie with a heart shaped neckline and bare collarbone, women everywhere scoured the racks for that dress. Today, with traditional church ceremonies now a rarity, bridal gowns have given away to sexier, backless styles perfect for a destination backdrop. So though the I Said Yes to the Dress bridal movement is a recent decade evolution within the industry, bridal gown styles have far from stayed still over the years; evolving consistently through the decades to keep up with the modern woman.
1900’s
In the early 1900s, the fashion industry’s most prominent [to this day] bridal staple was born: the white wedding dress. Before this time, white was only worn by the most affluent brides – with the most common colour for the average bride to adorn remaining mauve, blush pink and softer shades of grey. It was not until
TODAYMAGAZINE.CA 45
Queen Victoria wed in 1840 did the colour white become the most predominant colour for young brides to choose. There were very little options for woman to choose from in terms of design; the customary wedding dress was a very structured gown with an S-shaped corset, high waistline and frills on the bodice – meant to accent the bride’s youthful figure. Along with the introduction by the current monarchy of white gowns for weddings, wide Gigot sleeves that tapered to a narrow arm were also made popular by royalty at that time. These wedding gowns were not meant to be comfortable – both a representation of female garb at the time and a reflection of the wedding ceremony: a formal event that was meant to be sophisticated and reserved.
1910’s
With the invention of the phonograph solidified and music now more easily accessible to the public, dancing became a popular part of the wedding celebration; this revolution also introduced the First Dance as an intrinsic component of a wedding reception. With this radical evolution to the wedding format – into more of a party than simply a religious joining – bridal gown styles followed suit: dresses were made in a more flowing silhouette, with less boning and corsetry to restrict their movement, allowing the brides to move freely and dance with ease.
1920/1930’s Caswell’s Mount Carmel Centre | 3770 Montrose Road Niagara Falls, Ontario L2H 3K3 | Phone : 905.356.1641 Fax : 905.356.5300 | www.caswellsclothing.com
The Great Gatsby, as a book, defined an era. So, it's safe to say The Great Gatsby— as a style — defined the trends. Combining this with the Jazz Age entered a new bridal aesthetic: Edwardian inspired, flapper-esque bridal gowns. Waist lines and necklines dropped, a more streamlined silhouette took hold and ornate jewellery, caps and accessories became an important part of the wedding day ensemble. And as necklines dropped, hemlines rose: this era saw the shortest bridal gowns to date emerge on the market.
1940’s
With the quick turnaround of wartime love affairs, weddings often during this period were left with little time for preparations. According to an article published in a 1942 issue of Vogue, “Weddings nowadays hang not on the bride's whim, but on the decision of the grooms commanding officer.” With this and the schedule of a military man, many engaged couples were given less than a week to plan, invite, execute and celebrate their big day. This shortened timeline left most brides being married in simple outfits that reflected the practical needs of the war era woman. Bridal fashions were kept simple: daytime dresses were popular with knee length skirts. Even those who chose to celebrate in a more traditional floor length gown opted for wool fabrics; most definitely gone were the elaborate trains of the earlier century styles.
1950’s
During the 1950s, television was the primary medium for influencing public opinion. This revolution in marketing and advertising introduced the influence of celebrities on fashion. For example, this era saw the introduction of the timeless sweetheart neckline, first popularized by Elizabeth Taylor in the original movie Father of the Bride. Grace Kelly's iconic wedding gown in 1956 further set the tone for '50s style wedding dresses. Her luxe wedding dress featured a barely-visible sweetheart neckline beneath a lace illusion cover – which to this day remains a popular alternative for the more conservative bride who is drawn to the sweetheart silhouette. Along with this change and forward movement in design, the 1950s brought with it an introduction to exposed arms and shoulders and more relaxed and sexy silhouettes.
1960’s
Notoriously known as the space age, 1969 saw both Apollo 11 land the first two men on the moon – and introduced bright sparkle into bridal fashion. Weddings during this time often saw brides incorporating metallic embellishments into both their gowns and those of their bridal parties.
1970’s
During a time of polarized political movement, bridal trends represented the same eclectic mix of styles, beliefs and taste. Flower child and bohemian brides could be found skipping barefoot down an aisle draped in a Grecian style gown simultaneously as another would be demurely making vows in a structured suit with matching nylon blazer.
1980’s
As Princess Diana glided down the aisle in 1981, adorned in an ivory silk taffeta and antique lace ball gown with flowing sleeves gather at the wrist and a 25 foot train trailing behind her, she transformed the bridal industry with a single breath. The gown was described as “something that was going to go down in history” by designers David and Elizabeth Emanuel; and overnight it abolished the flowing bohemian trends of the past decade and introduced a new romantic ideal. Soon designers worldwide were creating bridal gowns with cinched waists, elaborate long sleeves, lace adorned trains and so much detail that even the most average girl could feel like a queen.
1990s
Fueled by the popularity of weddings in pop culture, the wedding industry expanded massively in the 1990s. With the 1991 remake of Father of the Bride and other popular movies centered around weddings including Four Weddings and a Funeral, My Best Friend's Wedding and Runaway Bride, a generation of girls emerged who dreamt about their bridal gown. Along with the expansion of the bridal market came an expansion of styles and designers available; more minimalistic styles and sheath silhouettes gained momentum -- exemplified by Carolyn Bessette's shift dress for her 1996 marriage to John F. Kennedy Jr.
2000’s
Strapless gowns made a surge in popularity in the early 2000s and wedding gowns overall began to be more of a representation of the bride’s personal style rather than remain constricted by the requirements of religious ceremonies. As most brides moved away from traditional church ceremonies and more couples choose to have tropical destination and less formal weddings, the need to cover one’s shoulders was no longer required.
2010’s & Today
With the release of the American reality television series Say Yes to the Dress, the introduction of Pinterest and the expansion of designers in the fashion market, the bridal industry further exploded to be one of the biggest fashion sectors in the world. Today, there is no singular design, style or trend for the bride to choose from. From sexy, semi sheer sheath gowns to full satin ballgowns, curve-hugging mermaids and boho-chic flowing silhouettes, there is an endless array of dresses on the market as unique as each individual bride. TM
P I C T U R E P E R F E C T: Behind the Lens with Haskell Photography David Haskell has consistently been one of Niagara’s top photographers. He opened his first studio thirty two years ago, and basically hasn’t stopped since. He quickly became one of the most recognizable photographers in the province, and worked with some of the largest companies, organizations and personalities in the world. We recently caught up with David to talk about photography and about what’s in store for the future.
Can you talk a bit about your background, how you became a photographer, why you became a photographer? Where do you find inspiration for your photos? I grew up around photography - I’ve spent my whole life immersed in it. However I developed my own great personal interest in photography while touring Canada as a drummer in a band. Music is my number one source of inspiration for the art of photography. Music combined with the subjects and their personalities.
suppose an answer that might make a bit more sense is variety. I really like to make sure that I don’t shoot in the same place all the time, or the same way all the time.
Who are some of your favourite photographers? My father, Richard Avedon, Herb Ritts, and Helmut Newton are amongst my favourites.
How many weddings have you shot, and how many do you typically do in one year? I really can’t count the number of weddings I’ve photographed throughout my career. We’ve had years with numbers as high as 130. For instance, this past year was 80-something. A lot of it depends on work flow - am I in town, am I shooting something else, am I in town and available, etc.? There’s variables that dictate.
How do you keep up with your skills? The number one is the consistency of work and understanding the ever changing photographic trends of fashion, colour, and style. It’s important to be on the forefront of that, to see what’s coming. What do you do to continually challenge yourself with photography? I stress out. And I really just don’t stop taking pictures. It’s actually quite as simple as that. I
What have you always wanted to experiment with in photography, but haven’t done yet? I’d like to spend more time teaching and speaking about photography - lecturing. What style would you say you specialize in? Contemporary editorial
What’s your favourite part of a wedding day? I really enjoy the getting ready shots. However the time spent with just the bride and groom doing their portraits is really where you can read the client and let the creativity flow.
How would you describe your working style? Do you prefer to blend into the background to capture candid moments, or do you like to be more visible and take charge to choreograph images? Standing back and just hoping to get a great shot candidly is misleading. It doesn’t necessarily work or happen that way. We’ve all, whether with our phones or cameras, have lucked out on a great candid shot in capturing a moment in time. My best “candid” shots are staged. At the end of the day, photography is an art. It’s also a craft. If you’re looking to hone your craft and improve your art, you really need to love it. To this day, photography remains not only my means of income but my number one hobby. We got David to dissect a few of our favourite weddings portraits to get an idea of what goes through his mind when he is shooting and what kind of preparation is involved in getting the perfect shot.
“The incorporation of the willow tree in this photo is unique to the couple as it holds a sentimental significance to them. Scouting the location and calculating the timing for the shot was key – it was important to show the immense size of the tree and the sun shining through the leaves creating the halo of light which was my representation of the immensity of their love.”
“For this couple from England, “posed shots” was taboo. The groom is a filmmaker and wanted everything as candid as possible – for the most part, we stuck with that. There was some staging required to capture this shot but also a lot of joking around to create the relaxed and playful feeling. Ironically, one of mine and the couple’s favourite shots from their wedding couldn’t have been more posed; it was set up with their Best Ma’am and Man of Honour to mimic an early 19th century portrait (inset).”
“Keeping it formal while expressing their passion was the goal in this couple’s series of shots. The expansive horizon was picked to contrast the tightness of the bond between the two of them. It made for a beautiful colour shot but in the end, I just felt that the black & white finish helped focus the eye on the couple. I think it’s a good example of the importance of backgrounds not distracting from the subject(s).”
“They’re just driving and talking, it’s very candid, however they were instructed as to what to do. Is there a chance I would have gotten that picture with them, at that time, doing that, without having given instruction? The answer is no. I asked the best man to get in the car with the groom so I could take the photo.” TM TODAYMAGAZINE.CA 49
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Dream Weddings Don’t Have to Be a Nightmare. The idea of a wedding on a budget may make you recoil in horror – this is supposed to be your dream day, an amazing event to celebrate your life together, not a dreary affair with sawdust chicken and moonshine wine. What if I told you that you can create a budget for your wedding and then create a dream wedding within that budget that will have everyone smiling and you reflecting fondly on the memories for years to come? BE REALISTIC ABOUT LIVING YOUR DREAM The average wedding cost in 2015 was $32,641. But do you have that much cash stashed in your freezer? I’m guessing not. If you do, we need to talk… but I digress! To create a wedding budget, I suggest you assess your funds and determine how much of your savings you can use now and how much more you can save before the wedding date to cover your costs. Then be realistic. Do you need to spend your maximum budget? Can you set a lower budget to ensure unexpected costs don’t derail your attempts to avoid excessive debt? I recommend you itemize everything to ensure you don’t go over budget. This can also help you avoid going into debt and having to borrow money to cover your costs. Spending a lot of money on a wedding may seem like a good idea at the time, but as time passes, and arguments over money and debt grow, you may reconsider. Sticking to a budget now will allow you to start your marriage with less debt and greater finances to fund your dreams together – like a house, a maternity leave, or simply a vacation to reconnect with each other every year. Here are a few tips to help you reduce costs, have fun together, and stick to your wedding budget:
1. RECONSIDER YOUR GUEST LIST AND YOUR DATE Pair down your guest list as much as you can. As much as you’d love Aunt Jeanie’s daughter to join you, do you want to be paying for her meal for the next year? 2. SCOUT A DIFFERENT LOCATION Niagara is filled with amazing wineries and other gorgeous wedding venues. All of them would be amazing options, but some of them may be pricey. Do you know someone with a great backyard? Or does a friend or family member own a local restaurant or venue that you could use? Look beyond traditional venues – consider terraces, gazebos, and other places like breweries and barns.
3. DRESS THE PART Consignment stores can offer hidden treasures for brides. The average wedding dress can cost $2500, but online and local consignment stores, like Second Dance, can offer dresses for a fraction of that with no less style. Online shopping can also help you find your dream dress, and you can have it shipped to you and then tailored locally to save costs. 4. FEED THE MASSES Look local and think beyond the traditional catered affair. A food truck is a fun option for an outdoor wedding (look at that: less expensive venue + less expensive food = less debt and more smiles). Perhaps a family member or friend has a killer appetizer recipe they could use to “cater” for you? Are you friends with a restaurant owner who could cater for you? 5. WET THE WHISTLES If you choose an alternative venue, the cost savings can add up as you’re able to purchase and supply your own alcohol. Niagara is filled with amazing wineries and a growing craft beer market any number of which may offer you wine or beer in bulk at a reduced rate. 6. DECORATE THE DO We are lucky to live in Niagara – home of many great greenhouses and florists. Source out your flowers locally and save a bunch of money and consider alternative arrangements – think a hand-tied bouquet of flowers from your grandmother’s green thumb to your sweaty palms. 7. CAPTURE THE MOMENT Instead of hiring a professional photographer to record the whole event, use a pro for a few photos and recruit your guests and the smart phones they’re looking at anyway, to capture special moments from your wedding. Guests can email you their photos and you can create a unique and personalized wedding album that will have you smiling at the memories of everyone’s happiness on your special day. 8. HONEYMOON AT HOME Consider a staycation in our beloved Niagara. People travel here from around the globe for their honeymoons – it really can be a magical place to celebrate your love. Look beyond the motel strips and check out a local BnB on the Wine Route. Find romance in a sunset stroll in a part of Niagara you have never seen. Get creative and enjoy yourselves wherever you are – because that’s what its really about anyway! TM
TODAYMAGAZINE.CA 51
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SANDBAGS, SOCKS AND SHOW BUSINESS: NIAGARA’S ROLE IN WW1 By Sherman Zavitz
“I TELL YOU IT IS NOTHING BUT LICE, RATS, SHELLS & BULLETS.” That is how Alexander McLeod of Niagara Falls summed up life in a frontline trench during the First World War – the most destructive conflict the modern world had ever seen. The description was in a letter to his father written from France on December 16, 1916. Canada, in support of Britain, played a major role in that terrible struggle, which saw a relatively new military tactic come into prominence – trench warfare. The trenches snaked across a drab and desolate countryside for nearly 1,000 kilometres along France’s border with Germany and the Flanders area of Belgium. The Canadians, and others who were part of the Allied effort, led an existence of incredible misery and danger in those trenches. They stood against the wet clay walls staring through steel-protected slits in sandbags. What they saw, beyond the twisted barbwire barrier, was a dreary landscape rightly called “no man’s land” – there was no sign of life. >> TODAYMAGAZINE.CA 53
Y
et, 200 or so metres away beyond more rusting barbwire coils, the Germans were staring back from their trenches. In Alexander’s letter, which was published in The Niagara Falls Review on January 9, 1917, he described the conditions in his trench: “Talk about mud, yes, a creamy mud up to your waist and standing in it from 4 p.m. till the following morning and so very dark you cannot see your own barbwire entanglement. “We look for tobacco coming as all our troubles go up in smoke. It’s about the only comfort we have in a wet trench. We have quite a time with the large rats that are always with us. We place a piece of cheese on the end of a bayonet and when the rat approaches we pull the trigger and goodbye rat.” There’s a possibility Alexander McLeod knew (or knew of ) another Niagara Falls resident who, while not taking part in the actual fighting, was, nevertheless, making an important and rather unique contribution to the war effort. Her name was Elizabeth (Pearson) Lundy. A widow, Elizabeth lived in the old Lundy homestead, a landmark residence (since demolished) on Lundy’s Lane, near Montrose Road. Elizabeth was clever, energetic and very patriotic. She was also a skilled knitter. Accordingly, when, during the fall of 1914, the Canadian Red Cross publicized our soldiers’ need for woolen socks, Elizabeth realized that was a way she could help the war effort in Europe. So it was, at the age of 87, she took up her knitting needles and over the next four years their clicking echoed through the old house many hours each day.
Yet, it was during this war that a new form of entertainment developed that focused on the soldier bogged down in the trenches. It was entertainment for troops written and performed by soldiers themselves – soldiers who realized the importance of having some comic relief for men who were constantly living under severe tension. The first such performers were members of the Canadian Forces. Capt. Merton Plunkett organized the company from frontline soldiers at Villiers Aux Bois, France, in August 1917. Named the Dumbells after the 3rd Division’s insignia, a red dumbell, it was a group destined to make Canadian show business history. Using improvised props and stage sets, they performed by candlelight and gas-can spotlights. The shows featured skits about army life and popular songs. Deciding his troop needed costumes, Capt. Plunkett wrote to a theatrical company in London. Among the costumes he received were several gowns. Dumbells Ross Hamilton and Alan Murray decided to
“WE LOOK FOR TOBACCO COMING AS ALL OUR TROUBLES GO UP IN SMOKE. IT’S ABOUT THE ONLY COMFORT WE HAVE IN A WET TRENCH…” – Alexander McLeod
Word of her contribution quickly spread and soldiers based in training camps such as Niagara Camp in Niagara-on-the-Lake often came to her door asking Elizabeth to knit them a pair of her wonderful socks. She also received many letters of thanks from soldiers fighting in Europe. By the time the war ended in November 1918, Elizabeth had knit over 400 pairs of woolen socks for Canadian soldiers and had become known as the “grandmother of the Canadian Army.” Elizabeth Lundy outlasted the war by only a few months. She died in June 1919. It is difficult to believe that men, like Alexander McLeod, who were in the midst of the horrors of war, enduring appalling conditions while never knowing from one day to the next if they would see another sunrise, could create something to laugh at.
wear the gowns as part of a performance. They were such a tremendous hit with the other soldiers that having one or more men dressed as girls became a standard and popular feature of all the Dumbells’ shows. Following the war, other former army performers joined the Dumbells, which was then reorganized as a civilian act, still managed by Capt. Plunkett. Between 1919 and 1932, the Dumbells made 12 highly successful cross-Canada tours as a vaudeville revue. During those years, there were several appearances in Niagara, one of which was on September 14, 1927, when the troop appeared at the Queen Theatre (later known as the Capitol) in downtown Niagara Falls. In an account of the show published the following day, The Niagara Falls Review noted: “The Queen Theatre was filled to capacity last night to hear the Dumbells. The revue was of the usual high Dumbell standard….great jollity ran all through the revue and the audience was kept very much on the alert by the quips and antics of the actors.” The Dumbells became a happy legacy of what had otherwise been a stupendous tragedy for the world. Alexander McLeod was one of the many victims of that tragedy. He never saw his Niagara home again. TM
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IGNITE A BETTER YOU//COLUMN
Invest in YOU
Life is a series of investments. When we are young, we invest our time into school, sports, and developing friendships. As we move into the workforce, we invest in a car, a home, and a savings account. As we develop our careers, we invest in conferences, workshops, and professional clothes. As we get married, we invest in our partner and our kids. While all of these wonderful life events are happening, it is common that we forget, or simply don’t make the time, to continue to invest in our appearance, which is one of the highest returning investments we can make. People who feel confident in their appearance perform better at work, make higher wages, report a higher self esteem and experience more satisfaction in life. Ultimately, we invest in things that we believe are worthwhile to improve our quality of life. The question is, what are the best ways to invest in ourself? Investing in clothes, time at the gym, healthy eating, learning new things, and building deep relationships are all very important. What I have learned, is that we live in a top down model. Meaning, the first thing we notice when we meet someone is their face, and more specifically, the aging of their skin. A smooth and clear complexion can make that “je ne sais quoi” difference that we all desire. When it comes to obtaining the beautiful skin of our 20s and early 30s, I have three basic tools that I use to help my patients look and feel more confident: a) facial creams and supplements b) lasers, and c) injectable filler and Botox. Each level is indispensable, however I want to delve into the importance of injectable fillers when it comes to re-contouring the face, diminishing wrinkles and fine lines, and providing volume to lift and augment, which takes years off of our appearance. As we age, the fat pads underlying our skin begin to fade away and we develop a sunken appearance causing the skin to sag. Therefore by strategically providing filler in the places that have diminished, we provide a platform in which our skin can rest and retain a fuller appearance. This is similar to lifting weights to build muscle to offset the loss we experience with aging and therefore keep our body toned and firm. When looking for an injector, it is key to seek an established practice supervised by a medical doctor. Highly skilled injectors (1000 or more injections) are able to tailor the treatments based on the type of filler (hyaluronic acid fillers vs. collagen stimulating fillers) and design a plan specific to your features. Simply providing more volume to the lips or cheeks without considering skin tone, symmetry, filler type, or the harmony of facial proportions will give an artificial appearance. Injectable filler by a highly skilled injector or medical doctor is very safe as the filler is simply metabolized by our body over 1 to 2 years. The longevity of the filler is affected by our individual levels of oxidative stress and cortisol. In order to fully enjoy the complete benefits of the treatment, it is crucial that stress is kept under control through mindfulness practices. When I see patients, I am always concerned with the “why”. Why are they truly here and what is it that they are looking to achieve? Is it fuller lips or more self confidence? Generally, it is the latter. Having fuller lips can be one step along the path to more self confidence, but there are other things that I always discuss with my patients so that they can see the full picture of what they are truly trying to achieve. When we can connect to our inner awareness and self love, any support or enhancement we are going to make to our appearance will inevitably have the optimal results. TM Dr. Plaskos is the Medical Director at Aegis MD. She is a cosmetic and wellness expert.
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CATTOLICA: SHARKS, CASTLES AND HISTORY
by Christopher Balogh I Photos Paul Wright
Looking for an authentic experience for your next cycling destination? Cattolica offers a quiet elegance, a surprisingly easy pace and great convenience. Situated at the edge of Emilia Romagna just at the border of Marche region, Cattolica is somewhat of an undiscovered secret amongst travelling cyclists. It is an elegant town with tree-lined streets, cozy bars, shops and restaurants. It feels like less of an exclusively tourist town compared to nearby Riccione. Although it also offers the quintessential beach clubs with campy names, it is perhaps the old churches, city squares and bustling port with an active fishing fleet that lets the visitor blend into the everyday rhythm of local life. Local fish is an important part of the cuisine. Aside from the seasonal fish caught in the Adriatic waters, Cattolica is known for a popular variety of oyster (Ostrea edulisoysters) which is harvested from two natural beds a few miles from the coast. The region of Emilia Romagna has grown into a mecca for visiting cyclists, because of the bike hotel model, which originated here. Cattolica is also a strong player in the cycle tourism model with Hotel Europa Monetti and Hotel Ancora leading the way in innovation, amenities and services offered to cyclists. Cattolica is also known for its large aquarium, which is the home of several endangered Taurus sharks. The aquarium makes a splash (couldn’t resist) with the cyclists as the sponsor of one of the most charming Granfondos in Italy; GranFondo degli Squali (the GranFondo of the Shark). The 4th edition of Granfondo degli Squali will roll out on May 13th, 2018. It is the brainchild of Filippo Magnani who also runs the Hotel Ancora Bike Hotel. The race has had close to 2000 participants and offers both a challenging course and a wonderful post race sardine party. Before we got to soak our legs in the sea, Filippo our host, made sure that we had a daily itinerary for our rides “inland”. Filippo has a contagious excitement for sharing the culture, history and gastronomy of his area. He is a young man, wise beyond his years, who wears many hats and has energy to burn. Between Filippo and his good friend Alberto Monetti, owner of the Europa Monetti Bike Hotel, we had all our needs addressed in a flash. We were assigned a guide and introduced to a large group of guests from a UK cycling club: Cycle Out London. The well-travelled group had chosen Cattolica and the Europa Monetti Bike Hotel for their annual trip. We benefitted from their ‘finds’ in Cattolica, as we exchanged stories over breakfast and dinner in the Europa Monetti’s
contemporary dining space. A week’s worth of riding into the interior, provided challenging climbs to impressive communes, and wineries. Determined to check off all the castles, we began with Gradara castle in neighboring Marche region (only 7km from Cattolica), a well-maintained fortress famous for a tragic love affair. One of the toughest climbs and most exotic stops, San Marino, the oldest republic in the world was a very memorable day with a breathtaking view from a restaurant built into a cliff . We rode into Mondaino and drank coffee in the square that recently lent itself to a Morretti beer commercial that the locals were eager to show us. We climbed up through Montegridolfo and tasted wine and feasted at nearby Tenuta Carlini, easily reached but hard to find on the nearby Panoramic route . It was however, San Leo, a less famous castle that stole our hearts in the middle of the vast Malatesta Seignory area. Perhaps it had something to do with the timing of our arrival: the perfect weather or the off-season calm. We rolled into the cobbled square after a 5km climb, which was breathtaking in not only the visual sense. The trees hid the impressive castle from us until it appeared majestically on the final switchback. The final approach is devoid of greenery, suddenly everything is stone of the same color. In the square, we chatted with a few locals who came out to meet us. The friendly scene led us to a restaurant where we casually rearranged tables in the street. In Italian restaurants, everything is possible. The Italians not only understand the art of spontaneity, they nurture it. Enjoying our pasta and feeling the wine hit our legs, we made a promise to visit the neighbor’s Gourmet Food shop. After savoring dessert with a good coffee, we were in no rush to ride and stumbled into an extended cheese tasting session which included a mysterious indigenous fruit and some formaggio di fossa (cave aged and denomination controlled cheese ) wrapped in walnut leaves. The shop owner’s friends argued over its origins of the small orange plum-like fruits, while one gentlemen returned with a treasure of finds from a nearby farmer’s field which included a 3000 year old Etruscan head the size of my thumb. The party continued and carried over into the ceramic artisan’s shop across the street. After a quick shot of grappa and some promises to return, we saddled up and navigated the cobbled descent through the main archway, feeling like we were leaving another century. We soft pedaled the pleasantly long descent with sweeping views TODAYMAGAZINE.CA 59
of valleys and the foothills of the Appenines. Back in Cattolica, our rhythm was well established. The comforts of the Europa Monetti, the bike room, the laundry service and its easy access three speed city bikes, had us feeling like locals. It is about four lazy strides from the entrance of the hotel to a very cozy cluster of bars on the square. The Adriatic can be felt and heard, a mere 300 meters away. With a perfect Apero Spritz in hand, walking across the warm sand was a small indulgence that made Cattolica ours. We all went our separate ways on the last day. Some made sure to catch the last warmth of the sun on the beach, while others hit the many stores in the centre of Cattolica. It’s easy to forget that Cattolica is a coastal town once you wander into the older sections and explore its many boutiques. There is more than enough to keep you occupied for days! TM
More Info: Europamonetti.com (Europa Monetti Bike Hotel Cattolica ) Cycleoutlondon.org.uk (Gay Cycling London
More Info: GranFondo deli Squali happening May 13, 2018 Granfondosquali.it
MONEY TALK//COLUMN
The Key to Raising Financially Savvy Children I think if you asked any parent these days what about raising children is keeping them awake at night, it could be a number of things, but one of the top 3 concerns for sure would be how kids today have no appreciation for money. Kids these days don’t really understand the concept of money and why would they, parents today are basically glorified ATM machines in the eyes of their children. Most parents we talk to are overwhelmed with the expense of raising children. Not only are the basic needs draining on parents, but the consistent wants of the children is exhausting. The keeping up with the Jones’s teen edition is on full stage these days with the need to fit in and the social media barrage of advertisements. Most parents themselves are not very strong on financial management and we sometimes look to the school system to help, but I for one can say, that isn’t happening. The school system has really missed a great opportunity to make a difference in their curriculum that could be taught to a spend first, save second. The education system in my opinion hasn’t kept up with the social changes in the world we live in and unfortunately some courses that continue to be taught could be replaced with subjects that are critical to long term success in life, such as financial management. Financial management 101 could be an amazing teach. Helping kids understanding budgets, paying bills and debts on time. Understanding the cost of taking on credit and avoiding the impulse of the wants in life. I read a report about debt a few months back and what was startling is that the major banks in Canada currently make 85 million dollars a day and of that 79 million dollars comes from their debt business. That’s 93% of banks’ profits are from selling their customers debt products. Learning about money starts as early as 7 or 8 but our teens and 20s are where the majority of learning has to be taught. This new generation of millennials will be starting out behind the eight ball when it comes to the job market. Currently there are 12 million millennials competing for work. The unemployment rate of millennials is running at 17% nationally, they are loaded with school debt and they are in a competitive job market. Teens and millennials are traditionally spendoholics.
When you breakdown where they spend their money, is goes like this: 21% on clothes, 18% on fast food, 10% on personal care, 9% on shoes and 8% on electronic gadgets. SO WHAT ARE PARENTS TO DO? 1. TALK TO THEM AND SHOW THEM. Talk to your kids about how hard money is to make. Explain to them about your pay cheque and show them how many deductions there are left and how you need to budget out the remaining money until the next pay comes. 2. GIVE YOUR KIDS AN ALLOWANCE. An allowance is not designed to be a reward, it should be designed so that kids learn how to manage money. When they get their allowance, a good rule is to give your kids weekly a dollar for every year of age, so if you have a 9 year old, he or she gets 9 dollars a week allowance. Have the kids divide the allowance into a “Save Account”, a “Spend Account” and a “Give Account”. What has worked for me is actually setting up jars with labels. 50% to Spend, 40% to Save and 10% to Give (Charity). This will help them learn about budgeting each time they get paid. Once the Save jar has a substantial amount open up a bank account for safe keeping. 3. LET THEM MAKE DECISIONS ON HOW TO SPEND. Next time they ask for something or need something, give them a budget you can say to them, “if you spend more than the budget dictates, then you can use your money to make up the difference, but if you spend less than the budget, the savings you can keep”. This will teach them to be careful and shop around for the best deals. You can even let them go online looking for deals. It’s important that all children are taught some financial management from Mom and Dad. Even if you as the parent are not the most efficient with your money, you owe it to the kids and their futures to make them aware of the expensive financial world we live in. It’s becoming more and more difficult to live in a world of instant wants and needs, but as I always say… savers don’t become spenders and spenders don’t become savers… if the school system is not able to teach our kids about money, then we owe it to them to teach them. TM
David Somerville CFP Certified Financial Planner Capital Wealth Management
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By Lauren Charley
Have you ever dreamed a vision of yourself on stage, surrounded by lights and accompanied by music, performing tranquil acrobatics like you have seen in Cirque du Soleil? It’s the start of a new year, and a good time to try something new, so why not let your New Year’s fitness routine include a class at Circus School? Currently sweeping through the fitness world is the emerging trend of aerial fitness classes. These circus-inspired arts are no longer limited to performances by professionals, or a specialization that takes a lifetime of dedication. Aerial yoga, silk, and hoop classes are a wonderful way to embark on a new activity that combines the beauty of art with the power of fitness. For the past few years, this chic new trend has been offered in the Niagara Region. Open to males and females of all age groups, aerial arts are fun and challenging, and provide extraordinary benefits for both physical and mental health. Experts encourage changing your fitness routines frequently so that your body doesn’t get used to one type of exercise.
Aerial fitness classes prompt you to get outside your comfort zone and make your body work harder, utilizing muscles and enabling flexibility in areas of your body which are not engaged in normal gym workouts. The modern history of circus performances dates back to the 1700s, but the current interest in aerial silks was first officially recognized in 1998. It was presented by two artists, Isabelle Vaudeville and Isabelle Chasse, during a performance called Quidam, as part of the Cirque du Soleil show. Although there were some earlier experiments, this was the act that sparked the emerging trend of aerial silk and aerial yoga as we know it today. Like all professional acts, the tricks we see on stage are very technically advanced, but with aerial arts it is quite easy to progress with relatively simple moves. This sense of accomplishment motivates us to persevere with the activity, especially as we recognize the achievements in our overall fitness goals. Aerial fitness classes combine strength and flexibility training in an airborne activity
TODAYMAGAZINE.CA 65
locks, wraps, drops, and striking poses, the fabric is used to manoeuvre through a sequence, which flows into a majestic routine. What makes aerial arts so fascinating for spectators is that the performers rely only on the use of their strength and training to ensure their safety. Silk classes are usually offered in sessions that last several weeks, where the participants learn new moves to incorporate into a final end of semester recital.
Aerial Hoop Aerial hoop or ‘lyra’, is a circular apparatus resembling a large steel hula hoop suspended above the ground. Artists use the hoop to perform a sequence of poses, and advanced performers will perform solo or sometimes in pairs as the hoop is spinning, swinging, and raised and lowered from the ground. Manoeuvring around the hoop is a total body workout that requires flexibility, strength, and a powerful grip. Hoisting your body weight tones the arms and back, as well as requiring super core strength to curl your body weight upwards. Classes may be designed for more of a workout like aerial yoga, or may be geared towards learning a routine to be presented in a final showcase.
Health Benefits
that transforms into a beautiful display of art. All lessons begin with proper stretching and conditioning exercises, and advancements are done under the supervision of certified professionals. Whether your goals are primarily health and fitness focused, or you have dreams of performing on stage, aerial yoga, silk, or hoop classes provide excellent benefits for mind and body.
Aerial Yoga Aerial yoga combines traditional yoga poses, pilates, and dance in the use of a hammock suspended off the ground. The purpose of aerial yoga is to provide a similar workout to other spiritual disciplines with benefits to both the body and mind. You stay close to the ground when performing the poses with your body weight supported in the fabric, allowing you to perform poses that may be more challenging when done on the floor. The activity provides a total body workout, as almost all parts of the body are forced to move and stretch, toning the muscles, and regenerating the joints. Suspended aerial fitness releases tension on the bones and muscles, whilst increasing spinal and shoulder flexibility, and strengthening the core. Yoga when done in the air is surprisingly low impact. Your body weight is taken off the ground, causing less pressure for the joints and less chance of injury from engaging in weight-bearing activities such as running.
Aerial Silk Aerial silk is similar to aerial yoga, except that the classes are designed to teach specific poses and combinations to create an artistic performance. The structure of the silk is either one long piece of nylon fabric, or two joined together at the top, and these ribbons are used to perform acrobatic positions while suspended in the air. Through a series of techniques including climbs,
Your aerial fitness class may breeze by, but you can expect to burn 300-400 calories during an aerial fitness class or workout. As with all workouts, with experience and increased intensity of the exercise, greater calorie burns can be achieved. Additionally, the muscle mass that is developed increases your metabolic rate so you can burn more calories when your body is at rest. Movements done in aerial workouts may appear to be graceful and effortless, but they require upper body strength, e n g a g i n g the arms, shoulders, back and core. The strengthening also helps with the soft tissue such as ligaments and tendons, to help prevent injuries when engaging in other rigorous forms of exercise. Stretching and working with the flexibility of the motions in aerial poses also aides with posture both while sitting and standing. As aerial arts have roots in yoga, the fitness classes are known for their benefits with mental health. Yoga is known for its ability to bring about feelings of calmness and relaxation, and mood is known to be heightened when performing aerial activities due to the increased flow of oxygen to the brain. Aerial arts also help with self-esteem, as the poses take a lot of self-trust working at heights, and you overcome fears while mastering these skills, creating a profound sense of achievement.
Community
Aerial and circus arts have developed a close-knit community, and a strong presence on social media. In aerial fitness classes, there is little competition and students are encouraged to work at their own pace and listen to their bodies. Students help each other with their form, poses, and watch out for each other’s safety, which builds a strong sense of community between classmates. Classes in aerial fitness are kept small, allowing those attending weekly classes to learn and advance together, regardless of their original skill level. If you are interested in checking out Aerial Dance in the Niagara Region, visit paradisaea-aerial.com/ for information on classes.
Aerial Performances and Bartending You can even add a circus-inspired production to your next event by hiring aerial artists and bartenders to perform and serve cocktails while suspended in the air. Paradisaea Aerial Dance offers their talents to ensure your party is an occasion to remember. TM
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events. festivals. entertainment. Winter Wonderland Food Tour RUNNING UNTIL MARCH 30 IN NIAGARA ON THE LAKE Join Niagara Culinary Tours for an exciting foodie tour of Niagara on the Lake, highlighting a few hidden gems and local secrets among the beautiful winter wonderland. Niagara Culinary Tours is proud to be the winner of the Ontario Culinary Tourism Experience Award. Be sure to bundle up for this perfect blend of history, culture and of course culinary delights! This tour is approximately 2.5 hours long (a 2 km stroll), beginning at the Irish Harp Pub and ending a block away on Queen Street. More info at niagaraculinarytours.com
Icewine And Ice Cream CHATEAU DES CHARMES JAN. 6 & 7 @ 2PM, JAN. 13 & 14 @ 2PM, JAN. 22 @ 2PM, JAN. 27 & 28 @ 2PM. Celebrate one of Canada’s most cherished and unique exports! This tour and tasting will feature two of Chateau Des Charmes icewines which will be complemented by hand made local cream. Cost is $20 per guest, which includes a $5 credit to be used with same day wine purchase. Visit fromtheboscfamily.com/ for more information.
Museum Insiders NIAGARA FALLS HISTORY MUSEUM JAN. 18 The museum Insiders engage visitors through the telling of short stories that are personal and unique. These volunteers are enthusiastic and have a passion for story telling based on artifacts within the museum’s collection, and their personal experiences as a Niagara Falls and area resident. Coffee and tea provided.
Live at the Oast! Friday Night Pints NIAGARA OAST HOUSE BREWERS JAN. 12, 19 & 26. Featuring live music, cold pints and great food from Tide & Vine, from 7 pm to 11 pm. January 12: Paul Gigliotti, January 19: Chris Cicchino. January 25: Phil Lynett. The Great Canadian Winter Festival WAYNE GRETZKY ESTATES WINERY & DISTILLERY, JAN. 20, 12PM to 10PM Drop by Gretzky’s for an fun outdoor evening of skating, outdoor dining, and hockey on a large blow up screen. More info at gretzkyestateswines.com. TODAYMAGAZINE.CA 69
More events... Days of Wine and Chocolate WEEKENDS IN FEBRUARY, 11AM to 5PM Explore the sweet world of wine and chocolate pairing! Over 20 wines will be paired with chocolate infused dishes, and to taste them all, you can travel from winery to winery. Touring passes are $45 per person, and are good for any weekend of the festival. More info at wineriesofniagaraonthelake.com Family Day at the Museum NIAGARA FALLS HISTORY MUSEUM FEB. 19 Spend Family Day exploring biodiversity and habitat conservation @ the Museum! Join the Earth Rangers for shows @ 11am, 1pm, 2pm & 3pm. This unique and up-close encounter with their animal ambassadors will leave you educated and inspired to help protect animals in the wild. Sponsored by Ontario Power Generation. Other activities include scavenger hunts, crafts, FREE family portraits and three galleries full of artefacts that explore our local history! Fabulicious FEB. 22 to MARCH 1 Enjoy a marvelous culinary experience – at some of Niagara-on-the-Lake’s finest restaurants – 3 course meals at amazing prices. Visit signaturekitchensofniagaraonthelake.com for more information and to view menus!
Sugar Bush Trek MARCH 3 to APRIL 8 WHITE MEADOWS FARM Visit White Meadows Farm in St. Catharines and take a guided tour to learn the history and process of how maple syrup gets made. You can take a wagon ride into the sugar bush, roll your own maple taffy on snow, as well as cut your own branded wood piece! Visit whitemeadowsfarms.com for more information. Komedy for Kidneys GREG FREWIN THEATRE MARCH 7 Enjoy the Funniest Night in Niagara at the 11th Annual Komedy for Kidneys Rodney Pentland Memorial Benefit Show. It’s two-hours of “pee your pants” funny, featuring some of Canada’s foremost comedians and rising stars. Past show performers include: James Cunningham, Derek Edwards, Glen ‘That Canadian Guy’ Foster, Shannon Laverty, Mike MacDonald, Nikki Payne, and K. Trevor Wilson. The 2018 line-up including show headliner will be announced in mid-January. Stay tuned! Doors open at 7pm with cash bar and silent auction; 8:20pm show starts. Vegas Style dinner theatre with tables of eight. Ticket info at gregfrewintheatre.com
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Healing the Mind: practice self care with therapy this holiday.
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tress and anxiety are two words that are typically not synonymous with Valentine’s Day but if you have any of these feelings - you are not alone. Valentine’s day and the post-holiday season can often be the most stressful time for individuals. Financial stress, struggles with health, turbulent personal relationships or the simple thought of being ‘the only person alone on Valentine’s Day the world’ can often fill our minds. The winter months provide challenges beyond the frigid weather. Tiffany Tokuc MSW, RSW, Owner and Lead Therapist at Healing the Mind - Niagara’s Stress and Trauma Wellness Centre states that the increased pressure surrounding this time of the year bring about higher levels of conflict between individuals and families. The period between Christmas and Valentine’s Day and the time thereafter bring about the strongest feelings of stress and anxiety; often because there is societal norm that Christmas and Valentine’s Day are perceived to be “happy” holidays. Often times, individuals feel pressured to give a false sense of joy when their lives are in fact filled with stress or trauma. Perhaps the most dangerous part of Valentine’s Day and the start of wedding planning season is the notion of love. People who have lost loved ones or have recently separated are flooded with emotions that are hard to handle. These feelings are normal and shared by many; however, the media overwhelms us with commercials and movies that portray perfect families and relationships. The fact is, many people feel alone during these months. People’s social media feeds can be misleading. The pictures and videos that depict a perfect and happy life often cover the underlying issues that plague families. Seeing these posts provides a false sense of peoples’ lives and adds to our stress and anxiety. As Tiffany states, “no one shows what happens before or after that perfect photo is posted”. If you are noticing feelings of
stress, anxiety, or depression it might be best to seek a third party to speak to. Talking to a therapist can be intimidating at first, as they are somebody who you do not know and can bring about worries of feeling judged. Good therapists elicit feelings of safety and provide a non-judgmental environment that allows an individual to explore issues they may be facing. Tiffany recommends that finding a therapist that you feel comfortable speaking to is the key to a successful client-therapist relationship. People are often inclined to speak to a family member or a friend during turbulent times. A therapist is different than speaking to a family member or friend as they are neutral and do not have a natural bias. Therapy also provides a great tool for people who want to explore their relationship prior to marriage or evaluate the current health their relationship. Society can sometimes attach a negative stigma to therapy and make it seem like it is only useful for select individuals. This is the furthest from the truth. In fact, therapy can be very useful for couples who are in new or long standing relationships. Therapy can help build communication, set boundaries, and strengthen relationships and the bonds that exist between couples. Intermingled with the stereotypical Valentine’s Day commercials on your television are reports of sexual harassment and sexual assault. Unfortunately, these issues are not limited to Hollywood. Tiffany has seen the number of clients who have dealt with sexual assault or sexual harassment increase since beginning her practice. With the amount of coverage the media has dedicated to sexual assault and harassment, more individuals have been triggered by what they have seen or heard. This often brings upon memories of what they have experienced themselves. During therapy sessions, Tiffany provides her clients with safety planning techniques and simple strategies to help people work through panic attacks, nightmares, and uncomfortable situations. For example, Tiffany suggests deep breathing techniques such as colour breathing where you visualize breathing in a calming colour and exhaling a fear-based colour. This can assist with calming down during a panic attack. Tiffany stresses that Valentine’s Day and wedding season are times that can be enjoyed. Seeking therapy can often result in providing you with the necessary techniques to reduce and help with stress and anxiety. You do not always need to give gifts to bring you joy during this season. As joyous as giving someone a Valentine’s day gift can be, it is important to remember your own self-care. Be sure to plan things that make you happy during this holiday time. For Tiffany, the reason why she is so passionate about therapy is the ability to see clients take steps toward improving their mental health. Healing the Mind services individuals of all ages across the Niagara Region and provides therapy for trauma, depression, stress, addiction, couples therapy, family therapy, and sexual assault. For more information, contact Tiffany at 905-3271617 or visit healingthemind.ca.
Tiffany Tokuc BA, BSW, MSW, RSW I Certified Trauma Integration Clinician Contact Tiffany at 905-327-1617 or visit healingthemind.ca.
FOSTER FESTIVAL
JUNE 27TH TO AUGUST 25 FIRST ONTARIO PERFORMING ARTS CENTRE
BY JILL THAM I PHOTOS: DAVID VIVIAN
Call it fate, destiny, or whatever you will, Actor and Producer Emily Oriold was destined to work with esteemed Canadian playwright Norm Foster. Growing up near Listowel, ON the Blyth Festival was a summer tradition of Oriold’s. She was fresh out of high school when she saw Norm Foster’s play The Melville Boys. Oriold was inspired by the experience. “I fell in love with it and felt it was the best play I had ever seen. I decided to become an actor and director,” explains Oriold, who thought it would be a great idea to have a live theatre company for a living Canadian playwright. “I immediately designed a logo for the Foster Festival.” Oriold continued to build her portfolio as a professional actor in Toronto while working as Director of Marketing and Sales for a company specializing in Audience Development. Ten years quickly passed and Oriold still held onto the logo she had designed for her idea for the Norm Foster Festival. “I talked to a variety of people to find out what it takes to run a festival,” explains Oriold. With a business plan in hand, Oriold contacted Foster. “He said, ‘Let’s meet,’” recalls Foster. Oriold met her idol in September of 2014. “He was pleased with the idea for the Festival and recommended Patricia Vanstone for Artistic Director,” says Oriold. “We met in Patricia’s kitchen in November and Norm said he had fond memories of performing in the Niagara Region,” says Oriold. “After reading the 2020 culture plan for the City of St. Catharines, from a marketing perspective it just made sense.” Oriold completed the not-for-profit application and as she describes, “we hit the ground running and haven’t looked back.” Oriold quickly established a partnership with the Marilyn I Walker School of Fine and Performing Arts and filled a space in their venue that will provide entertainment in the off season. Foster’s plays are heartfelt comedies that deal directly with life’s ups and downs. “You may laugh one minute and shed a tear the next,” says Oriold. You recognize the character on the stage either in yourself or someone else. His works are quite profound and relatable,” explains Oriold. “It is nice when people approach me and say ‘Thank you, I needed to laugh today,’” says Oriold. “We want you to come and share the laughter with us.” “There are currently 11 actors in the company for the summer line up,” says Oriold. “Norm writes two new world premieres a year exclusively for the festival and we produce a third play from his life’s collection.” The festival runs from June 27th to August 25th, 2018. Each of the three plays are on stage for a duration of three weeks for a total of 56 shows. Fans are not the only ones who enjoy experiencing a new play from Foster. “What actors love about a new world premiere play is how they get to create the character. They are not walking in the shadow of the person who played the role before them,” explains Oriold. “They are the original cast to perform it.” In the off season Oriold is busy with charity work and partnerships. “We run a youth drama club for the Kristen
French Advocacy Centre where we work with 16 yearold girls who have experienced a traumatic event and help them heal through the arts,” says Oriold. “The St. Catharines Rotary Club graciously donated funds for us to meet the needs and expand the program to work with girls aged 9-11.” Oriold also works with the Niagara Children’s Centre to provide children with disabilities an opportunity to participate in a six week dramatic program that ends with a presentation for family and friends. In partnership with the Marilyn I Walker School of Fine and Performing Arts, Oriold’s sets are built by students gaining valuable experience in the field of set design and carpentry. “We wanted to give students an out of school experience and we are happy to give them their first experience in the field,” explains Oriold, who was the recipient of the 2017 Women in Business Award for Excellence in Tourism and the 2017 Niagara 40 Under 40 Business Achievement Award. While Oriold and Vanstone were working together on the Foster Festival the two realized that the very first play that Oriold saw so many years ago at the Blyth Festival was directed by Vanstone. It was just meant to be. For more information visit fosterfestival.com.
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DIG OUR ROOTS BY ANDREA KAISER
WINERIES OF NIAGARA-ON-THE-LAKE WEEKENDS IN APRIL
The Wineries of Niagara-on-the-Lake invite you to visit in April and help celebrate the birthplace of the modern Canadian wine industry. You are invited to an exclusive weekend event that pays tribute to the rich history and pioneers of Ontario winemaking in the heart of wine country. Now home to some of the oldest vinifera plantings across Canada, the area has come of age, producing some of the most complex and well-balanced wines in the region. This one-of-a-kind wine-growing region was created by a combination of four geological aspects, fundamental to the production of quality fruit. Rich geological soils, formerly the bed of old Lake Iroquois, feed important nutrients to the vines while the original shoreline, now the Niagara Escarpment, provides a protective shield. Lake Ontario to the North and the Niagara River to the East, further protect the region’s original farm lands, as they bring in warm breezes to fend off spring frosts and harsh winter elements. A unique set of geographical elements create a specialty crop area where tender winemaking grapes thrive and flourish best. Time is also important, as aging vines naturally offer lower yields of berries, thereby increasing the extract of fruit flavours in the wine. Deep roots of old vines are a great asset too. They tap into rich nutrients well beneath the soils and retain moisture in drought conditions. Older vines also tend to ripen earlier, a benefit to growers in cooler climates like Ontario. Old-vine wines also deliver a textural richness and layered flavours on the palate. They also
produce wines that reflect the ‘terroir’ of the vineyard, so when you taste these wines we want you to taste the essence of the vineyards. And while ‘Dig Our Roots’ celebrates the unique soils and climate of this historic wine-producing region it also honours the rich culture of local wine and food, made possible by this specialty growing area as Niagara-on-the-Lake is also home to much of Ontario’s tender fruit. Niagara’s bounty provides for authentic locally grown culinary experiences. Warm days and cool nights also result in wines that have a balance of ripe fruit and acidity, making them excellent companions to food. With years of experience to draw upon, grape growers and winemakers in Niagara-on-the-Lake have a deep knowledge of what grows best and is home to some of Canada’s best-known wine families and iconic wines. Many wineries in this appellation were the original pioneers and as the region has grown, they have helped to shape the new positive attitude toward Canadian wine with more than three decades of winemaking know-how. Over the past 30+ years, a group of like-minded wineries have been working together to create a community of wineries featuring great wines and promoting excellence. They invite you to visit the first weekend in April to be part of this one-of-a-kind celebration and take part in exclusive events and wine tastings featuring the best the region has to offer. Visit wineriesofniagaraonthelake.com to sign up for their newsletter and receive your personal invitation. TM TODAYMAGAZINE.CA 75
IN THE SOIL BY JILL THAM I PHOTO: MARC DELLEDONNE
DOWNTOWN ST. Twelve years ago, Annie Wilson and Deanna Jones came CATHARINES together with a vision for a festival that would showcase APRIL 27 TO 29 the art scene in the Niagara Region. “This was before the
revitalization of the downtown St. Catharines core and the First Ontario Performing Arts Centre hadn’t come to pass yet. We were one step ahead of all that,” says Jones, Artistic Director for In the Soil. “The idea came from our collective love of our local arts community and downtown St. Catharines,” says Wilson, Artistic Producer. “We know the power of the arts to invoke civic pride and bring people back into the community.” The pair also wanted to provide a platform for local talent to blend together in a three day event designed to give the community and visitors a unique artistic experience. “We often say we planted the seed and the community helps to fertilize and water it as it grows stronger each year,” says Jones, who also co-founded Suitcase in Point Theatre Company. Jones and Wilson describe the festival as an explosion of multidisciplinary artistic talent where theatre, dance, music, visual art, film, and literary art come together. The festival takes place in a variety of venues in downtown St. Catharines. “The last few years we shut down James street,” says Wilson. Along with a wide variety of artisans and kid friendly activities, the festival is full of what Jones and Wilson describe as “one time audience experiences” that will be unlike anything you have experienced before in the arts and entertainment industry.
Different buildings are temporarily transformed into large scale works of art. “Last year a few artists used an underwater theme to transform a section of the Mahtay Cafe,” says Jones. “In previous years, we have had musicians working with video artists to create a music video and we did a project in the old mall on King Street,” says Wilson. “We select a building and invite 11-15 artists who create art or performances,” says Jones. “Ushers will guide you to the event. There may be a band playing in the dark and you shine your flashlight on the band or aerialists and gymnasts.” “We installed a dance floor in a concrete room and we had 40 people gather in a space where they would never had before and they saw them dance,” says Wilson. Guided tours through these experiences will be available. “Beyond the festival hub we work out of 10-19 venues across the downtown area,” says Wilson. The Merchant Ale House, Thorold Music, Niagara Oast House Brewery, Brock University, Marilyn I Walker School of Fine and Performing Arts are among the local partnerships and sponsors. This year In the Soil will be celebrating their 10th year anniversary. With an estimated 500 artists working on 150 different projects, it is guaranteed to be their best year to date. “We have the most artist applications we have ever had,” states Jones. “We are going to have a series of 8 original theatre productions and we are excited to announce a boost to our comedy series.” For more information or to get your weekend pass before they are sold out visit www.inthesoil.on.ca TM
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SHAW FESTIVAL presents
Bombshell: The Hedy Lamarr Story JANUARY 12 AT 6PM One of Hollywood’s most beautiful woman was also the secret inventor of a wireless form of communication called “frequency hopping” that revolutionized mobile communications all over the world, but her arresting looks stood in the way of her being given the credit she deserved – until now. Three Billboards Outside Ebbing Missouri JANUARY 13TH AT 3PM After months have passed without a culprit in her daughter’s murder case, Mildred Hayes (Frances McDormand) makes a bold move, painting three signs leading into her town with a controversial message directed at the town’s revered chief of police. Also starring Woody Harrelson and Sam Rockwell.
Rumble” The Indians Who Rocked the World JANUARY 19TH AT 6PM This powerful documentary looks at the role of Native Americans in contemporary music history and exposes a critical missing chapter, revealing how indigenous musicians helped shape the soundtracks of our lives and, through their contributions, influenced popular culture. A United Kingdom JANUARY 20TH AT 3PM A biographical romantic drama about the heir to the throne of Bechuanaland, Seretse Khama and his controversial marriage to a British white woman and the political and diplomatic turmoil that follows. Jane JANUARY 26TH AT 6PM This documentary tells the story of Jane Goodall’s early explorations, focusing on her groundbreaking field work, her relationship with cameraman and husband Hugo van Lawick, and the chimpanzees that she studied.
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A Man Called Ove JANUARY 27 AT 3PM Ove, an ill-tempered, isolated retiree who spends his days enforcing block association rules and visiting his wife’s grave, has finally given up on life just as an unlikely friendship develops with his boisterous new neighbours. Subtitled.
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PRESCRIPTIONS THAT WAIT FOR YOU
George Harrison: Living in the Material World FEBRUARY 2 AT 6PM Filmmaker Martin Scorsese examines the life of musician George Harrison, weaving together interviews, concert footage, home movies and photographs. Please note the running time for this documentary is 3.5 hours. The Florida Project FEBRUARY 3, 3PM Set over one summer, the film follows precocious 6-year-old Moonee as she courts mischief and adventure with her ragtag playmates and bonds with her rebellious but caring mother, all while living in the shadows of Disney World. Best Worst Thing That Ever Could Have Happened FEBRUARY 9, 6PM This documentary follows the journey of the original cast of Stephen Sondheim’s Merrily We Roll Along in the 30-plus years since the musical debuted on Broadway at the Alvin Theatre in 1981. I, Tonya FEBRUARY 10, 3PM I, Tonya is the tale of American figure skater, Tonya Harding, and one of the most sensational scandals in sports history. Though Harding was the first American woman to complete a triple axel in competition, her legacy was forever defined by her association with an infamous attack on fellow Olympic competitor Nancy Kerrigan. Margot Robbie stars. If Your Not In the Obit, Eat Breakfast FEBRUARY 16, 6PM A heartwarming documentary made by Carl Reiner who tracks down several nonagenarians to show how the twilight years can be rewarding.
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Lady Bird FEBRUARY 17, 3PM Set in Sacramento, California in 2002, Lady Bird follows the turbulent relationship between a mother and her teenage daughter and delivers fresh insight into the turmoil of adolescence. Greta Gerwig’s directorial debut. TM
#ONTHELANE
LUNDY’S LANE
NIAGARA’S DINING, ENTERTAINMENT AND SHOPPING DISTRICT
FEB. 22ND
REST AUR ANT - MARCH 8 WE EK
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Over 15 internationally inspired restaurants on Lundyʼs Lane will feature special lunch & dinner menus at an incredible price. Take advantage of this special opportunity to sample some of the best restaurants in Niagara Falls.
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TODAY’S PEOPLE
SHARING THE LAUGHS, CELEBRATIONS & NEW BEGINNINGS. 1
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3 CHRISTMAS CAROLING AT THE NIAGARA HEALTH SYSTEM
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17TH ANNUAL WOMEN IN BUSINESS AWARDS
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PETS ALIVE NIAGARA PHOTOS WITH FATHER CHRISTMAS FUNDRASIER
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A CHRISTMAS CAROL AT THE SHAW FESTIVAL
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SERVICE EXPERTS OF NIAGARA CURLING FUNDRAISER
1. PETS ALIVE NIAGARA CHRISTMAS FUNDRAISER. Derk Steenblik as Father Christmas, Marlene Ward and Jackson. 2. CHRISTMAS CAROLING AT NIAGARA HEALTH SYSTEM: (L to R): Carol, Karol, Carole, Caryll, Caroll, Karel, Karole, Carril. PICTURES 3, 4 & 5 FROM 17TH ANNUAL WOMEN IN BUSINESS AWARDS. {3. EVENT EMCEE, Ruth Unrau 4. FINALISTS FOR EXCELLENCE IN TOURISM AWARDS (L to R): Anna Pierce, Gail Belchoir, Angela Marotta, Melissa Marotta-Paolicelli, Emily Oriold, Jenny Crumb. 5. Helen Edwards} 6. A CHRISTMAS CAROL AT THE SHAW FESTIVAL, (L to R Top): Pat Foster, Andrew Lawrie, Sheila Pasche, Megan Pasche, Michael Therriault, Deanna Calder, (L to R Bottom): Nancy St. Amand, Zoe Foster, Sarena Parmar, Jessica Calder. 7: SERVICE EXPERTS OF NIAGARA’S CURLING FUNDRAISER FOR COMMUNITY CREW’S LUNCH PROGRAM, (L to R): Michael Albanese, Clarke Price, Jason Collee, Shane Hiemstra, Derek Lee, Bryan Patterson, Thomas Pelligrini, Linda Mclaughlin, James Pritula, Dan Brown, Brent Macdonald, Tim Petrushak, Josh Boese.
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