Today Magazine Niagara Winter 2017 by TodayMagazine

113

THE ROAD AHEAD:

H E R E . S E E . D O.

f o r N A F TA a n d N i a g a r a ’s w i n e i n d u s t r y, t h e f u t u r e re m a i n s u n c e r ta i n .

Art battles, poetry slams, boxing & Choir! Choir! Choir!

on the cover…

WAYNE GRETZKY: CELEBRATING CANADIAN WINTER TRADITIONS WITH THE GREAT ONE.

TODAYMAGAZINE.CA 1

â&#x20AC;&#x153;Family owned & operated, proudly serving the Niagara Region since 2001â&#x20AC;?

5888 Thorold Stone Road, Niagara Falls, ON L2E 6S8

www.fallschev.com 905.358.6173

fallschev fallschevrolet

@fallschev

MEAT... DONE WELL ALL-YOU-CAN-EAT CUTS OF MEAT

New Years Eve INCLUD

ES:

D AY

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.

EVE

D AY A N D

· CHAMPAGNE TOAST · · ALL-YOU-CAN-EAT SEAFOOD · · DESSERT BUFFET · · PARTY FAVOURS ·

I FR

brasaniagara

New Years Eve HILTONâ&#x20AC;&#x2122;S SEVENTH ANNUAL DINNER & DANCE

Celebration

Includes three-course dinner with wine, champagne toast, late night buffet, party favours, and much more! LIVE MUSIC BY

Visit niagarafallshilton.com/nye or call 1-888-370-0700 Hilton Niagara Falls/Fallsview Hotel & Suites, 6361 Fallsview Blvd., Niagara Falls, ON Directly across the street from Fallsview Casino Resort

Part SUV, all fun. The bold GLA compact SUV fuses rugged versatility with the pure passion that defines every Mercedes-Benz. Its nimble size delivers an ideal mix of flexibility, fuelefficiency and fun, whether you’re negotiating city traffic or navigating cross-country. And its advanced engineering delivers genuine capability, extraordinary comfort and class-leading innovation. The GLA is a compact SUV that’s pre-filled with big ideas— and eager to take on yours.

Performance Mercedes-Benz | 371 Ontario Street | St. Catharines | 905-685-3838 | performancemercedes.ca

GET RECOGNIZED Reach tourists and locals all in one place. Advertise with us and be where they work, live and play.

Volume 1 Issue 7 - Nov./Dec. 2017

PUBLISHER PRESIDENT & CEO ACCOUNT EXECUTIVES

BUSINESS DEVELOPMENT MANAGER EDITOR

Rev Publishing Inc. Daniel A. Pasco Alexandra Mills, Lucy Colangelo, John Fillion, Tino Ligotti, Miguel Mori, Joseph Paonessa Jr., David Mace Megan Pasche

CREATIVE DIRECTOR

Tina Lanzillotta

GRAPHIC DESIGNERS

Sarah Meissner, Megan Pasche

SOCIAL MEDIA/MARKETING COORDINATOR

CONTRIBUTING WRITERS

TO ADVERTISE PLEASE CALL WEBSITE

Layton Risto Mariana Bockarova, Lauren Charley, Flavio Iammarino, Grant LaFleche Catherine Palmer, Dr. Christina Plaskos, Layton Risto, Evan Saviolidis, David Somerville, Jill Tham, Gabrielle Tieman-Lee, Sherman Zavitz

905.356.7283 or 1.877.888.2825 todaymagazine.ca

issuu.com/todaymagazine

@todaymagazine

Today Magazine

@todaymagazine

facebook.com/RevPublishingInc

www.revpublishing.com

On the cover: Wayne Gretzky

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.

LET US HELP PUT YOUR BEST FACE FORWARD To advertise in our next issue* or for more information call one of our account executives @ 905.356.7283 or 1.877.888.2825.

TODAY MAGAZINE NIAGARA EDITION IS PUBLISHED BI-MONTHLY.

TODAYMAGAZINE.CA todaymagazine.ca7 7

SHOP

Tango Boutique offers the largest selection of Joseph Ribkoff in Niagara. WWW.SHOPTANGOBOUTIQUE.COM

FACEBOOK • SNAPCHAT • INSTAGRAM: TANGO BOUTIQUES

MT. CARMEL CENTRE, NIAGARA FALLS FALLSVIEW CASINO, NIAGARA FALLS RIDLEY HEIGHTS PLAZA, ST. CATHARINES

CONNECT WITH US TM

SEE IT

PIN IT

LIKE IT

SHARE IT

#TODAYMAGAZINE

photo @marcymussari

MUST FOLLOWS WINTER FESTIVAL OF LIGHTS @WinterFestivalOfLights

Explore Canada’s foremost illumination festival and be sure to plan your visit to experience it before January 31st, 2018!

MARCY MUSSARI @MarcyMussari

Discover Canada’s beauty coast to coast with these amazing featured photos.

SPECIAL

photo @explorecanada

@explorecanada

Tweet us at @TodayMagazine

photo @winterfestivaloflights

Be inspired by this Niagara designer, who is taking the design world by storm.

EXPLORE CANADA

WE WANT TO KNOW WHAT INSPIRATION YOU’VE TAKEN AWAY FROM THIS ISSUE.

WE WANTED TO FILL THIS MAGAZINE WITH SO MANY HOLIDAY IDEAS, BUT THERE WAS NO WAY

BOOKS & BLOGS

TO DEVOUR

The Edgy Veg is a vegan and vegetarian blog which spices up the traditional vegetarian and vegan food, pushing it to new and exciting heights. The new book covers everything from desserts to fast food favourites. You can check out the Edgy Veg at theedgyveg.com or flip to pages 31 & 32 for some recipes to get started with!

WANT MORE

Two of the first authors to promote a gluten-free lifestyle, Heather Butt and Donna Washburn have released a new cookbook celebrating comfort classics without compromising taste with their new book,100 Classic Gluten-Free Comfort Food Recipes. See pages 34 & 36 for a sneak peak.

WE COULD FIT THEM ALL IN. Visit Today Magazine’s “Holiday” board on Pinterest to uncover even more ideas for entertaining, décor food and more.

TODAY?

Follow us on Issuu or online and get unlimited digital access of our lifestyle magazines and never miss what’s happening in your community!

issuu.com/todaymagazine.com or todaymagazine.ca

TODAYMAGAZINE.CA 9

//CONTRIBUTORS

VICTORIA GILBERT Victoria is a print journalist, a documentary filmmaker, a writer of fiction and a lover of adventure. Based in NiagaraOn-the-Lake, she spends much of her time wandering the world as a scuba diver, cyclist, skier, thrill seeker and wanderer.

GABRIELLE TIEMAN-LEE 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.

LAYTON RISTO Layton is a recent graduate of Brock University with passion for social media and food. When she isn’t behind the computer she can be found around Niagara supporting local businesses and restaurants. As a strong believer that place matters, she is happy to be making the Niagara Region home.

EVAN SAVIOLIDIS Evan Saviolidis is a Wine Tasting Challenge Grand Champion, Journalist for Canada’s largest wine magazine, Quench, instructor for the Canadian Association of Professional Sommeliers, and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit evanwinesavvy.com.

FLAVIO IAMMARINO

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 woking 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 continues to allow her vocation take her on adventures and discover the world.

PH.D., SW.,C.CHT

Renowned for his amazing ability to affect profound change in people within an impressively short period of time, Flavio works with professional athletes, corporate clients and individuals. He has trained and instructed in the martial arts for over 30 years. He has established an excellent reputation as an effective and skilled therapist working largely on referrals from physicians, psychologists and lawyers.

CATHERINE PALMER 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 find 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.

DR. CHRISTINA PLASKOS MD, HON BSC PHARM, ABAARM

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 cosmetic and wellness expert.

DAVID SOMERVILLE

CFP

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.

MARIANA BOCKAROVA Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

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

GRANT LAFLECHE Grant LaFleche is an award-winning investigative journalist and political columnist who has worked in Niagara for nearly twenty years. His work is found daily in Niagara’s PostMedia newspapers, and his commentary can be found on his blog at www.the-grant-rant.com. Grant is also an amateur boxer and coach and a well-known Sherlockian.

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 has been 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.

Top: Sarah Nielson. Bottom from right to left: Gabrielle Tieman-Lee, Gabriella Lanzillotta, Tina Lanzillotta and Megan Pasche.

My favourite time of year

is without a doubt, the holiday season. Tacky decorations (Clark Griswold had it right…when the question is, “ do we need more twinkle lights? ” the answer should always be…“obviously.”), perfecting my Christmas village (a fun family game involves people trying to guess the newest addition…my personal favourite - a little plastic family holding up a sign saying “Obama won!”), the marathon baking, the calm that washes over you as you find that perfect gift…I love it all! I can even appreciate the cold weather as long as there are beautiful blankets of white snow painting the ground and clinging to lamp posts diffusing soft light onto the cityscape (however this snow-loving feeling dissipates by the time mid January rolls around). To me, Christmas is family, friends, drinking hot chocolate while watching a string of the tacky made for TV (or Netflix) Christmas movies (I’m looking at you, Angel of Christmas), fitting as many Christmas carol car karaoke sessions into one month as possible and trying to really take a step back and appreciate that life here is pretty great. And in this issue, we celebrate a lot of what makes Niagara great: our most unique export (page 71), our engaging history (page 43), and perhaps my favourite…our obsession with food! (page 15). In this issue, we also incorporated a business section, where we profile one of Niagara’s most specialized and unique shops (pg 95), as well as get a glimpse into the life of one of Canada’s premiere auctioneers (pg 91) and much more! Whatever part of this season is your favourite, from the shopping frenzy to cozying up on the couch while the snow falls outside, make sure to take time to relax, enjoy, eat and spend time with your nearest and dearest. Happiest of Holidays to you all!

TODAYMAGAZINE.CA 11

about town 63

lifestyle & culture food & drink 15 EAT, DRINK AND GET UGLY

The Ugly Holiday Sweater Tour – a seasonal favourite on Niagara Culinary Tours repertoire of food expeditions – takes foodies on a themed culinary and retail trip throughout Niagara-onthe-Lake’s historic old town.

27 EVAN’S WINE RATINGS

Evan Saviolidis, one of Niagara’s leading wine experts, gives us an overview of Niagara area wines perfect for the Holiday Table.

30 FEEL FREE

Enjoy our collection of vegan and gluten free recipes, straight from The Edgy Veg and 100 Classic Gluten Free Comfort Food Recipes.

feature – on the table Strada West – an Italian restaurant that locals can enjoy a modest distance from the tourist area. Situated at the west end of Lundy’s Lane in Niagara Falls, the restaurant is a town favourite full of delectable dishes, familiar faces, and a friendly ambiance.

43 X MARKS THE SPOT

Sherman Zavitz takes us on a trip back in history with the tales of Niagara’s buried treasures.

47 EMBRACING CANADIAN WINTER TRADITION WITH THE GREAT ONE

Celebrating the first winter since it’s inauguration in 2017, Wayne Gretzky Estates Winery & Distillery invites you and your family to join the magic at the property this snowy season.

57 IGNITE A BETTER YOU

Dr. Christina Plaskos outlines 7 ways you can give a little TLC to your metabolism, starting right now.

61 TRULY LOCAL ADVICE

Catherine Palmer discusses some gifts that keep on giving, and make your gift last all year long!

VINTAGE SHOPPING

Vintage clothing is a trend that is building momentum and it’s going far past bins of bally sweaters.

71 HOME SWEET HOME

75 SUPPORTING TOMORROW’S VOICES

This newly formed choir is an opportunity for children from diverse backgrounds to come together and sing.

79 BE PART OF THE BIGGER PICTURE

Christmas is the perfect time of year to step out of yourself and go in search of that perfect volunteer opportunity you’ve been looking for.

83 FAST TRACK ON THE STREET OF FUN

The newest attraction to join Niagara Falls excitement lined Clifton Hill has drivers living out their wildest Mario Kart racing dreamsminus the bananas and turtle shells.

// I N S I D E

business community 86 THE ROAD AHEAD

For the past 25 years, NAFTA has been one of Canada’s surest and steadiest economic defences. But now, it’s future remains uncertain. Grant LaFleche examines the effect this uncertainty is having on Niagara’s wine industry, and beyond.

91 PUTTING THE HAMMER DOWN

Kevin Gibson was only eight years old when he attended his first auction. “My parents took me and I bought an antique egg scale,” recalls Gibson, who was immediately attracted to the excitement of a live auction. Years later, Gibson would return to the venue, but in a different capacity.

95 FIGG STREET COMPANY

Tucked away on Front Street in downtown Thorold, a one-of-a-kind stationary shop is reminding us of the beauty and intimacy that comes from hand crafting the written word.

business tool kit 101 REV INSIDER

ADFUEL a division of Rev Publishing is not your typical digital marketing agency. It’s collaborative, fully transparent approach achieves the best results for your business needs.

103

here. see. do. 113 EVENTFUL

An overview of cultural events, festivals and entertainment taking place in the Niagara Region this upcoming season.

MONEY TALK

115 Art Battle A unique live painting competition where painters are given a 20 minute time frame to create a masterpiece while an audience watches.

David Somerville covers one of the most emotional and challenging events in a person’s life-a marriage breakdown. Not only is it emotionally draining, it is also the reality of selling the house, splitting financial assets and the simple fear of the unknown.

Poetry Slam An evening of spoken word poetry at Mahtay Cafe, where artists showcase their talents in a supportive environment.

105 HOW TO NAIL AN INTERVIEW

Jobs interviews can be amongst the most stressful experiences we have. Here, Mariana Bockarova chats with Barry Drexler, a thirty year HR veteran turned Madison Avenue interview coach, about some tips and tricks for putting your best foot forward at your next interview.

117 Thunder at the Falls An interview with local boxer Joshuah Lupia, touching on his upcoming fight, his training, and his plans for the future

109 THE CONVINCER

The convincer is the point at which a person accepts something as true and real. Every person has a different convincer rate. Ongoing advertising ensures that every person’s convincer is eventually reached.

118 Choir! Choir! Choir! A sensational musical event guaranteed to warm the heart and soul. You’ll laugh, you’ll sing, you may cry, and you’ll meet some great new people!.

111 ASK THE EXPERT

Mariana tackles a question about the etiquette of being social in the workplace.

121 TODAY’S PEOPLE

Snapshots of you at festivals, celebrations and events in and around the Niagara Region.

TODAYMAGAZINE.CA 13

The The Ultimate Ultimate Driving Driving Experience. Experience. The Ultimate Driving Experience.

INSPIRED INSPIRED BY BY THE THE FUTURE. FUTURE. BUIL BUILT T FOR FOR THE THE PRESENT. PRESENT.

The new BMW i3 and the all-new BMW i3s. The new BMW i3 and the all-new BMW i3s. Get in and experience the future at your fingertips. The BMW i3 is full Get in and experience the future your BMW i3 isdayfull of innovative technologies it can at use to fingertips. confidentlyThe master your of innovative to confidently masteryou yourabout dayto-day life. It technologies connects youittocan theuse outside world, updates to-day life. It connects you to the outside world, updates you about what’s going on, keeps you organized, and takes you as far as you what’s on,style keeps organized, and takesit is you as farready as you want to going go. With andyou a trend-setting design, always for want to go. With style and a trend-setting design, it is always ready for the road and to explore new avenues. the road and to explore new avenues.

266 266 Lake Lake Street Street || St. Catharines || 905-934-3356 performanceBMW.ca St. Catharines 905-934-3356 || performanceBMW.ca 266 Lake Street | St. Catharines | 905-934-3356 | performanceBMW.ca

// F O O D & D R I N K

EAT, DRINK & GET UGLY. BY GABRIELLE TIEMAN-LEE

Niagara Culinary Tours has created a new way to embrace the holiday season while checking items off of your shopping list. The Ugly Holiday Sweater Tour – a seasonal favourite on Niagara Culinary Tours repertoire of food expeditions – takes foodies on a themed culinary and retail trip throughout Niagara-on-the-Lake’s historic old town. Held every Friday, Saturday and Sunday during the month of December, sweater-clad shoppers are encouraged to peruse local artisan shops and enjoy fresh, seasonal cuisine at some of Niagara’s most diverse restaurants, breweries and bakeries. Blending culture and food with holiday spirit, this culinary walking tour – or as co-founder Kimberley Gunning fondly likes to think of as speed dating with restaurants – is the perfect way to get to know Niagara and break into the holiday spirit. “This tour offers stops to buy holiday gifts for the foodie on your list,” says Gunning. “Guests are strongly encouraged to wear their best ugly holiday sweater and be in the spirit to have fun. Last year when we popped in to snap a few photos we could hear our group caroling on the street.” Catering to both locals and tourists alike, Niagara Culinary Tours has created both seasonal and year round walking tours in Niagara Falls, downtown St. Catharines and the historic old town of Niagara-on-theLake. Each Niagara Culinary Tour visits several local restaurants, giving participants a chance to try a generous portion of one of the establishment’s signature dishes as well as the opportunity to meet chefs, owners and friendly hospitality professionals. >>

TODAYMAGAZINE.CA 15

photo: courtesy of Niagara Culinary Tours

“No matter where you travel, you have to eat,” said Gunning. “Many people like to go on tours when they travel to new places; so why not merge the two? It is a fantastic way to start a trip – then you have an idea of where to go for the rest of your trip. We started adding [food tours] to every trip we went on, so we thought why not give people coming to Niagara the same opportunity.” Niagara Culinary Tours have rapidly become a permanent fixture in Niagara’s tour circuit; winning the Ontario Culinary Tourism Experience Award in 2015 – only a year after their inaugural walking tour took place in St. Catharines in November 2014. Gunning said it is Canada’s cultural diversity and the country’s melting pot of cuisine that has made crafting these tours so special. And Niagara’s food scene is no exception – long having embraced the belief that there truly is no better way to learn about an area than to eat what is grown in their fields and enjoy what is commonly made in their kitchens. “I think part of the beauty of our tours is we try to reflect the diversity that is now happening in Niagara-on-the-Lake,” said Kimberley. “It is no longer limited to classic style food, we are seeing so many other types of food being offered and we are excited to share our discoveries.” Inspired by the rich cultural diversity in Niagara-on-the-Lake, the holiday tour includes leisurely stops at renowned Italian restaurant Bella Vita Ristorante, the Irish Harp Pub, Niagara’s Finest Thai, Il Gelato di Carlotta and The Exchange Brewery. Tour groups will savour rich Italian cuisine, sample made in house craft beer and enjoy flavourful soups and sweet authentic gelato for dessert – along with much more. “On this tour, you can expect to meet some nice people, learn a little more about Niagara-on-the-Lake and enjoy some more seasonally oriented food [than on other tours],” said Gunning. Along with the culinary pit stops, the tour will also include stops at retail locations along Queen Street – including Niagara’s famous Kurtz Orchards culinary shop – to allow patrons the chance to make some purchases or inspire them for future shopping trips. “We will be stopping [at a number of locations] and at Kurtz Orchards,” said Gunning. “This family owned and operated company has a beautiful culinary shop on Queen Street and we love their local jams that are made from Niagara fruit.” Three of the mentioned restaurants will be featured on each tour along with pit stops at – at least – two retail shops. Gunning said the restaurants and shops featured on the tour will rotate throughout the month of December. As well, there are no permanent fixtures on any of their tours; ensuring the experience remains fresh and new for returning walkers. Along with the culinary stops and treats, tour participants are given a take away gift and the opportunity to win a prize for the best ugly holiday sweater. “We’re on the hunt right now for the prizes for this year,” said Gunning. “In the past we have been lucky enough to find Ugly Sweater novelty items such as knitted wine bottle covers and travel mugs. We’ll see what this year’s shopping expedition brings.”

Along with tasty food and great shopping, each tour’s lead guide is trained to give a unique perspective on the history, architecture and heritage sites of the town–making for a wonderful distraction during the relatively lengthy walks between stops. “We add a bit of seasonal history into this tour,” said Kimberley. “Each guide has their own flare for story telling so we leave it up to them to create an enjoyable tour. We always make sure to share information on the local holiday events that are coming up. This includes the Niagara-on-the-Lake Candlelight Stroll and the Holiday House Tour. We also stop to admire the houses in town that are decorated so magnificently for the holidays.” Each tour consists of 1-12 people and costs $55 dollars per person. Gunning said the tours are a great way to celebrate the holidays with friends, family or coworkers. Niagara Culinary Tours began after Kimberley and her husband and cofounder Steven Lovelace decided to take a road trip for their 20th wedding anniversary. Fate came knocking when a pamphlet for a food tour found its way into Gunning’s hands while in Charleston, South Carolina. Following an amazing tour, they were both inspired to create their own company and bring this experience back to home with them. “On the way home, we starting chatting, and getting a little excited, because [the tour] was nothing we had ever done before,” said Lovelace. “There are not a lot of food tours in Canada – and certainly not in [Niagara], apart from one other, but they focus more on retail – so we had more of a vision to focus on as much restaurant as we could and more the culinary side of it.” “We love wine and food and [Steven] being a wine agent, he works with a lot of restaurants, so we started to talk to a few close friends that are in the food and wine industry and ask what they thought about it and the response was really good. So we said okay let’s do this,” said Gunning. “We have so many chefs known for being local-vores, we live in an area steeped in history and we are surrounded by wine. It was just a perfect match.” If the Ugly Sweater Holiday Tour inspires you to return for another culinary walk, Niagara Culinary Tours also host year round [with seasonal and weather limitations] foodie tours in Niagara Falls, downtown St. Catharines and a similar tour to the Holiday Sweater walk in Niagara-on-the-Lake. The Niagara Falls tour – which prides itself as very family friendly and a draw for all ages – has featured past pit stops at Il Sorriso Cafe and Pizzeria, the Old Stone Inn and others. The St. Catharines tour (the founders favourite) boasts stops at local favourite Beechwood Doughnuts, European inspired Caffe Gatti, the delicious vegan restaurant Rise Above, Mahtay Café and Lounge and the luxurious Wellington Court. Each tour costs between $55-$65 dollars per person and caters to every demographic, every age group, every allergy, every foodie and culinary enthusiast. Gunning and Lovelace also host a variety of special events and one time tours throughout the year, focusing on unique facets of Niagara’s culinary world that are outside the parameter of their usual walking tour circuits. Past events have included foraging excursions and culinary photography workshops where participants learnt how to shoot their food and plate for social media purposes. For more information on the tours or to purchase tickets visit niagaraculinarytours.com. TM

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.

koutouki greek cuisine

Strada weSt eat & Sip houSe

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!

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.

Something is always sizzling at Koutouki! Reservations Reccommended Free Parking BOOK YOUR HOLIDAY PARTY WITH US!

“InspIred by TradITIon”

Anthony & tom RobeRto

5745 Ferry Street, Niagara Falls 905.354.6776 koutoukiniagara.com

7805 Lundy’s Lane, Niagara Falls 905.371.2272 stradawest.com

IN GOOD TASTE

PRANZO RISTORANTE ITALIANO

SPycE LOUNgE

THE WATERmARK

BUCHANANS STEAK & SEAFOOD

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.

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.

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.

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 905.353.7138 watermarkrestaurant.com

BUCHANANS STEAK & SEAFOOD 6039 Fallsview Blvd, Niagara Falls, ON 905.353.4111 buchanansniagara.ca

TODAYMAGAZINE.CA 19

ruth’s chris steak house

CREEKSIDE ESTATE WINERY

HERNDER ESTATE WINES

The memory of a great meal stays with you long after the table has been cleared. This is why at Ruth’s Chris we thrive on our great food and service. Our menu offers a variety of dining options that will please all of our guests. Our passion lies in our high quality ingredients, attention to detail and that special sizzle. Inside Ruth’s Chris Steak House you’ll also find Niagara’s hottest bar and lounge. Treat yourself at this high-end lounge with your own private booth surrounding the bar and dance floor and a personal host to cater to your every need.

Nestled in the quaint Jordan Village, Creekside Estate Winery consistently delivers a relaxed, friendly atmosphere and exceptionally complex, bright wines. Celebrating 20 years, winemaker Rob Power crafts decidedly bold wines with Syrah being awarded Ontario’s Best Red Wine in 2016 and awarded Platinum in 2017. Enjoy unique tasting experiences year-round, with private event space available. The Deck @ Creekside is home to Chef Nathan Young of In The Smoke Cookery. For more information call us at 905.562.0035 or visit www. creeksidewine.com

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.

Ruth’s ChRis steak house 6455 Fallsview Blvd, Niagara Falls 905.357.1199 ruthschrisniagara.com

CREEKSIDE ESTATE WINERY

HERNDER ESTATE WINES

2170 Fourth Ave., Jordan creeksidewine.com

1607 Eighth Ave. Louth, St. Catharines 905.684.3300 wine@hernder.com

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

IN GOOD TASTE

MEDITERRANEAN QSINE Brickyard BrEWiNG cOMPaNy

CASA MIA RIStoRAnte

coco’s steakhouse

THE KASBAH

Located just minutes outside scenic Niagara Falls in the heart of historic Lewiston, N.Y., Brickyard Brewing Company is the village’s latest and greatest attraction. With an eye on the latest in brewing trends and the attention to detail of old world style this modern brew pub is serving brews and food to please. Chef Vincent Pallaci and Brewmaster John Paul Meteer are helping anchor Lewiston as a premier culinary attraction in Western New York.

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.

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.

Chefs Claudio & luCiana MolliCa 3518 Portage Road, Niagara Falls 905.356.5410 casamiaristorante.com

coco’s steakhouse

VAUGHAN BULGANIAN

5339 Murray St., Niagara Falls 905.356-1333 ext. 171 cocosniagarafalls.com

6130 Dunn Street, Niagara Falls, ON 905.357.1000 thekasbah.ca

Open daily at 4 P.M. Open Saturday at 11 A.M. Sunday Brunch at 10 A.M. - 2 P.M.

Brickyard BrEWiNG cOMPaNy 432 Center St. Lewiston, NY 716.754.7227 brickyardbrewingcompany.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.

TODAYMAGAZINE.CA 21

JOHNNY ROCCO’S 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. From Banquets to Bachelor parties, Bridal Showers or Business dinners, our new Wine Cellar in Niagara Falls is ideal!

The cellars and vineyards of Megalomaniac sit on a 96 acre site in Vineland. The winery boasts a newly completed 30,000 square foot winemaking and hospitality facility with gorgeous views of the Toronto ad Niagara Falls skylines. Of note to try are the Pinot Noir and Chardonnay crafted by winemaker Sebastien Jacquey and his dynamic cellar team.

THE KEG STEAKHOUSE + BAR

WILLIE JOHN’S BIG EASY

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!

Email admin@megalomaniacwine.com

St. Catharines 271 Merritt St. | 905.680.9300

Located in Downtown Niagara Falls, Willie John’s Big Easy brings you the music, ambiance and cuisine of the French Quarter. From Crab Cakes to New Orleans style Gumbos, our chef will serve up the best of Louisiana with a Cajun flair. Host your Holiday party with us!Enjoy the charm the French quarter in Niagara! Make your festive event a truly “Big Easy” experience! Customized menus available! Corporate Celebrations, Sales Meetings, Birthdays, Weddings, and Engagement Parties. We are accepting Holiday party bookings now! Daytime and Nighttime availability! Email us at: info@williejohnsbigeasy.com Or call 905 354 2362

Niagara Falls 6889 Lundy’s Lane | 905.358.0004

Wine Cellar

MeGalOManiaC

6889 Lundy’s Lane, Niagara Falls 905.358.0004 johnnyroccos.com

3930 Cherry Avenue, Vineland 905.562.5155 megalomaniacwine.com

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

IN GOOD TASTE

Lang Vietnamese Hot Pot & BBQ griLL

LA SCALA RISTORANTE

BRASA BRAZILLIAN STEAKHOUSE

FRONTIER BBQ & SmOKEHOUSE

Canada’s 1st All You Can Eat Vietnamese Hot Pot & BBQ Grill.

Once in a while in life, people come across a place where time stands still... where pride and passion exist, and love for food is evident. With our new exciting location, NEW private Tuscan room and sleek lounge, La Scala is ready to embrace all of our old and new customers. Nestled in the heart of downtown St. Catharines, La Scala Ristorante offers many Italian recipes which are generations old. Freshness, and local content is extremly important here all complimented with VQA or wines from our extensive list. New features created by the chef daily and in house catering available as well as on site small banquets and weddings.

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.

JOE MARCHESE

Hilton niagara Falls

9 Queen St., St. Catharines 905.684.5448 lascalaristorante.ca

6361 Fallsview Blvd, Niagara Falls 905.353.7187 brasaniagara.com

FrontiEr BBQ & sMoKEHoUsE 6519 Stanley Avenue, Niagara Falls 289.296.6367 frontierniagara.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

TODAYMAGAZINE.CA 23

IN GOOD TASTE

DOC MAGILLIGAN’S RESTAURANT & IRISH PUB

FALLS MANOR RESORT & RESTAURANT

CAFFE GATTI

THE SMOKIN’ BUDDHA

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.

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.

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!

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.

FALLS MANOR RESORT & RESTAURANT

CAFFE GATTI

7104 Lundy’s Lane, Niagara Falls 905-358-3211 ext. 1 fallsmanor.com

3 Race Street, St.Catharines, ON 905.641.5009 caffegatti.com

Kevin echlin chef/Owner 256 King St., Port Colborne, ON 905.834.6000 thesmokinbuddha.com

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.

Gary Beynon executive chef 6400 Lundy’s Lane, Niagara Falls, 905-374-0021

At Falls Manor Restaurant, we are renowned for our Gourmet Broasted Chicken. 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!

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

Join Us For The Best Stand Up Comedy Comedy Every Weekend Thursday 8:00pm Friday & Saturday 8:00pm & 10:30pm Located across from the Fallsview Casino and Connected by Indoor Walkway Free Parking • Food & Drink Menu Available

Purchase tickets: yukyuksniagarafalls.com More information: info@yukyuksniagarafalls.com • 1-800-899-9136 6455 Fallsview Blvd, Niagara Falls, ON

Your Perfect Day

Lundyâ&#x20AC;&#x2122;s Lane, Niagara Falls AmericanaWeddings.com 905-356-8444

WHITE 92 Trius Vidal Icewine 2015, Niagara ($54)

HOLIDAY POURS

This is the first vintage of this wine not to be aged in old wood, thus imbuing it with a more fruit driven, fresher personality. Honey, sponge toffee, brined olive, peach compote, pink grapefruit and apple juice. Long sweet finale with lovely acidity. (ES)

91 Pondview Vidal Icewine 2014, Niagara ($49.95/375ml)

This award-winning stickie inundates then palate with honey, peach, pineapple, lemon, lime, smoke and pear. Excellent length and perfect by itself or with a vanilla cheesecake. (ES)

90 Reif Estate Winery The Stars Sparkling Riesling, Ontario ($21.95)

A perfect bubbly to ring in the new year with! Made in the Charmat Method, there is a lifted bouquet of white flowers, tangerine, banana, peach and honey. This leads to a mouthful of sweet apple flavours accented by cinnamon and lime. It is offdry with crisp acidity and bubbles providing symmetry. Excellent length and ready to drink. (ES)

If you’ve ever walked into the LCBO, only to stand confused in the wine section because there are so many different options, this is a great place to start! Evan Saviolidis, one of Niagara’s leading wine experts, gives us some insight into some of our local Niagara wines.

90 Magnotta Blanc de Blanc Chardonnay NV, Niagara ($19.95)

Off dry, this Chardonnay bubbly was made in the traditional method and thus displays some toast/ yeasty notes alongside, apple, citrus and honey. Rather weighty, the palate adds spicy/tropical notes. Excellent length. (ES)

89 Château des Charmes St. David’s Bench

Vineyard Chardonnay 2014, St. David’s Bench ($19.95)

Offers up a lot of flavour for the price, notably from the oak spectrum. Cream, vanilla, apple, pear, spice and roasted nuts are built on a medium body. Lovely acidity and length. Pair with seabass topped with a beurre blanc sauce. (ES)

88 Redstone Gewürztraminer 2016, Niagara ($21.95)

For a wine that is only 11.5% alcohol, this wine packs quite a punch. There is a slight peach colour which denotes some skin contact. Honey, rose water, anise, cold cream, pink grapefruit are all in play. Off-dry with an extended finale. Serve alongside your favorite spicy cuisine, from Indian to Asian to Mexican.

89 Thirty Bench Small Lot Gewürztraminer 2015, Beamsville Bench ($30)

A textbook Gewürztraminer! An explosion of lychee, rose, honey, cardamom, sweet peach and vanilla. It is dry with a broad mouthfeel and a long honey/spiced finale. Pair with Munster or other wash rind cheeses. (ES)

88 Pondview Estate Winery Sauvignon Blanc 2016, Niagara ($17.95)

This Sauvignon Blanc delivers above its pay grade. A huge bouquet of nectarine, guava, passion fruit, poached pear and grapefruit. On the palate, it is dry with fresh acidity and very good length as well as added nuances of lemon balm and minerals. Oyster time! (ES)

89 Niagara College Teaching Winery Balance Dry Riesling 2015, Niagara ($13.95)

Gold Medal Winner at this year’s Ontario Wine Awards. Aromatic, with copious amounts of lime, apple, bergamot, honey and mineral which carries through onto the extended finale. Pair with ceviche or chilled shellfish. (ES)

87 Kacaba Summer Series Jennifer’s Pinot Gris 2016, Niagara ($17.95)

Aromatic, there is pear, white peach, jasmine and lime aromas, which combine with flavours of cream and spice on the palate. Dry, with good acidity and medium plus length. (ES).>> TODAYMAGAZINE.CA 27

89 Thirty Bench Small Lot Gewürztraminer

91 Two Sisters Cabernet Franc Reserve

Without a doubt, one of the best reds from the 2013 Vintage, as the combination of low yields and late picking has produced a full-bodied red which pushes 15% alcohol, with a concentrated mid-palate and fabulous length. Quintessential Franc with roasted red pepper, cassis, black raspberry, violets, smoke, black olives and graphite. Drink until 2022. (ES)

2015, Beamsville Bench ($30)

88 Pondview Estate Winery Sauvignon Blanc 2016, Niagara ($17.95)

89 Niagara College Teaching Winery Balance Dry Riesling 2015, Niagara ($13.95)

87 Kacaba Summer Series Jennifer’s Pinot Gris 2016, Niagara ($17.95)

Aromatic, there is pear, white peach, jasmine and lime aromas, which combine with flavours of cream and spice on the palate. Dry, with good acidity and medium plus length. (ES)

ROSE 89 Malivoire Ladybug Rosé 2016, Niagara ($16.95)

There is no denying that this wine is consistently one of Ontario’s top Rosés. Midweight, there is a salmon colour and a personality of strawberry, rhubarb, cherry, peach, red flowers, herbs and dried earth. Delicate, but lengthy and ideal with sushi. (ES)

RED 92 Henry of Pelham Baco Noir Speck

Family Reserve 2016, Short Hills Bench ($24.95)

This is HOP’s finest Baco Noir to date! Fullbodied, it exudes loads of blackberry, plum, dark cherry, chocolate, vanilla, hickory and baking spice. There is great concentration and density as well as excellent length. Drink until 2023, preferably with braised dishes. (ES)

2013, Niagara River ($37)

91 Two Sisters Estate Red Reserve 2012, Niagara River ($37)

Another stunning 2012 red from Two Sisters, this one based primarily on Cabernet Sauvignon. There is a lifted personality of cassis, dark plum, raspberry, vanilla, anise and tobacco smoke. Elegant, with a sweet mid-palate and fine tannins. Drink over the next six years. Fans of Bordeaux will find gravitate to this wine. (ES)

90 Kacaba Vineyards Winery Terrace

Vineyards Syrah 2014, Niagara Escarpment ($29.95)

This is a powerful, youthful and somewhat backwards Syrah. The colour is inky purple and there is cassis, raspberry, cracked pepper, game, leather, chocolate and oregano. Full-bodied and concentration it should evolve nicely over the next 7 to 8 years. (ES)

90 Malivoire Stouck Merlot 2014, Lincoln Lakeshore ($40)

A minor miracle for the vintage! Harvested at less than 1 ton per acre, the deep cherry colour with purple highlights leads into a bouquet of dark cherry, plum, oregano, hickory, dill, coconut and cured meats. Full in the mouth with ripe fruit and just a hint of herbaceousness. There is abundant tannin, but I would choose to drink it over next five years. (ES)

89 Chateau des Charmes St. David’s

Bench Vineyard Gamay Noir Droit 2016, St. David’s Bench ($17.95)

for an excellent match with charcuterie and terrines. (ES)

89 Redstone Cabernet Franc Redstone

Vineyard 2013, Lincoln Lakeshore ($39.95)

A deep ruby colour leads into a bouquet of cassis, plum, tobacco, licorice, herbs, violets and dark cocoa. Fullish, it is concentrated, and the aftertaste lingers. A job well done from a difficult red wine vintage. (ES)

88 Kacaba Meritage 2015, Niagara ($24.95)

Cherry cola, plum, herbs, vanilla, cocoa, liquorice and herbs work together on a medium plus body. There is a lingering personality and firm tannins. Perfect for winter’s braised dishes! (ES)

88 Thirty Bench Red 2015, Niagara ($24)

A blend of 75% Cabernet Franc, 17% Cabernet Sauvignon and 8% Merlot. Medium plus body with a bouquet of blackcurrant, cherry, tobacco, baking spice, roasted herbs and vanilla. Very good length and fine-grained tannins. Drink or hold. (ES)

88 Rockway Vineyards Small Lot Block

12-140 Syrah, Twenty Mile Bench ($24.95)

Put this red in a carafe for a half hour and then experience a complex mix of coffee, pepper, earth, blackcurrant, plum, leather, game, vanilla. Mid-weight and ready to go with rosemary and garlic rack of lamb. (ES)

87 Rockway Vineyards Small Lot Block

11-140 Cabernet Franc 2013, Twenty Mile Bench ($22.95)

A juicy Cabernet Franc, which has a green streak which runs through the cassis, red currant, tobacco, graphite, violets and spice. Fine length and approachable right now. (ES)

87 Henry of Pelham Cabernet-Merlot

This wine always more punch than your typical Gamay thanks to the ‘Droit’ clone that CDC discovered almost 20 years ago. Medium to full body, there is plum, cherry, strawberry, raspberry and black pepper qualities. There is enough stuffing here to pair with a porcini crusted pork loin topped with a mushroom demi-glace.

2016, Niagara ($14.95)

89 Tawse Unfiltered Redfoot Vineyard

This is a straight up, well made and well priced Franc which delivers cassis, raspberry, tobacco, herbs, olive, cocoa and spice. Medium bodied, the tannins make this a go-to wine for the upcoming BBQ season. Fine length. TM

Gamay 2016, Lincoln Lakeshore ($28.95)

A delightful Gamay with a profile of plum, strawberry, black pepper, dry earth and flowers. A lifted palate and easy tannins make

A versatile, well-priced Bordeaux Blend, which features cassis, plum, raspberry, herbs, smoke and spice. Medium body and perfect for those pasta and pizza evenings. (ES)

87 Château des Charmes Cabernet Franc Estate Bottled 2015, Niagara-on-the-Lake ($15.95)

New Years Eve BEST VIEW OF THE FIREWORKS AT 9PM AND MIDNIGHT

路 Party Favours 路路 Champagne Toast with Dessert 路 EARLY SEATING (5:00 - 6:30)

Three-Course Prix Fixe Menu LATE EVENING SEATING (7:00 - 11:00)

Four-Course Prix Fixe Menu

CUSTOMIZE YOUR FALLSVIEW DINING EXPERIENCE WITH OUR SEASONAL PRIX FIXE MENU BUFFET BREAKFAST | SEASONAL HOURS 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 7138 watermarkrestaurant.com |

watermarkfallsview

Complimentary parking for our dining guests.

CROWD PLEASERS

feel free GLUTEN-FREE & VEGAN COMFORT FOOD RECIPES GUARANTEED TO PLEASE EVERYONE!

Image credit: Brilynn Ferguson

Recipes by Candice Hutchings and James Aita

Courtesy of The Edgy Veg: 138 Carnivore Approved

serves 4

12 asparagus spears, trimmed 1/2 tsp olive oil

1 tbsp coconut oil

1 block (10 oz/300 g) medium or soft tofu, cut into 8 slices, about 1/2 inch (1 cm) thick Salt and freshly ground black pepper

8 slices of your favorite vegan cold cuts (I like Tofurky), sliced into bacon-like strips

1/2 cup unsweetened almond milk

1-1/2 tbsp freshly squeezed lemon juice

4 English muffins, halved

1/2 tsp black salt or sea salt 2 tbsp nutritional yeast

1/4 tsp freshly ground black pepper

1 recipe Ritzy Hollandaise Cayenne pepper Chopped chives

1. In a large bowl, combine asparagus and olive oil; toss to coat. Arrange in a single layer on a prepared baking sheet, and roast in preheated oven for 10 to 15 minutes, until tender but still crisp. 2. While your asparagus is roasting, heat coconut oil in a large skillet over medium-high heat. When oil begins to shimmer, add tofu and a pinch of salt and pepper. (Don’t be shy with the salt: tofu literally has no flavor, so salt with conviction!) Cook for 10 minutes on each side, flipping once, until tofu starts to brown on the edges, just like an egg would. Set aside. 3. Heat the same pan you used to prepare the tofu over medium-high heat. Lightly fry cold cuts for about 3 minutes, flipping once, until heated and slightly crispy. Congratulations, you’ve just made vegan bacon! 4. Place 2 English muffin pieces on each plate and top first with cold-cut bacon slices, then tofu egg, followed by asparagus spears. Drizzle with hollandaise sauce and add a sprinkle of cayenne and chopped chives. Serve immediately.

1/2 cup soft silken tofu

1/4 tsp dry mustard powder

1/4 tsp cayenne pepper

1/3 cup vegan butter, melted

1/4 tsp ground turmeric

1. In a blender, combine almond milk, tofu, black salt, nutritional yeast, mustard powder and turmeric. Blend on high until smooth. Add lemon juice and blend until smooth. Add cayenne and pepper; pulse until well combined. 2. Remove the plug in the lid. While the blender is running, slowly add vegan butter through the hole in the lid and blend until smooth. Check the taste and consistency of hollandaise and adjust salt, pepper and lemon juice, if necessary.

To ensure that the butter does not separate from the rest of the sauce, you want to make sure that you are adding melted vegan butter at a comically slow pace. If you think you’re pouring slowly, go even slower. The hollandaise sauce will keep for 5 days in the fridge and for 1 month in the freezer. It can easily be reheated on days that you’re feeling extra lazy. To reheat, whisk in a small saucepan over low heat for about 5 minutes, until heated through.

TODAYMAGAZINE.CA 31

are sold. Image credit: Brilynn Ferguson

Courtesy of The Edgy Veg: 138 Carnivore Approved . Recipes by Candice

1. In a large stock pot, heat coconut oil over medium-high heat. Add onion and garlic; sauté for about 3 to 5 minutes, until translucent. Add coriander, chili powder, sage, celery, carrots and potato; sauté for 5 minutes, until the potato starts to stick to the pot. High powered blender

2 tbsp coconut oil 1 large white onion 4 garlic cloves, minced 2 tsp coriander seeds 1 tsp chili powder 2 tbsp dried sage 1 celery stalk, chopped 2 carrots, chopped 1 yellow-flesh potato, peeled and diced 2 vegetable bouillon cubes 4 cups water 6 cups pumpkin purée (fresh or canned) 1 tbsp freshly squeezed lemon juice Sea salt and freshly ground black pepper Fresh sage leaves (optional)

2. Add bouillon cubes, water, pumpkin, lemon juice, 2 tsp (10 mL) sea salt and 1 tsp (5 mL) pepper; stir to combine. Bring to a boil; immediately reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, until thickened slightly. 3. In three batches, carefully transfer soup to blender. Remove the plug in the lid and blend on high, until completely smooth. Transfer back to the stock pot, warm over medium heat and season to taste with sea salt and pepper. Garnish with fresh sage leaves, if desired.

• •

If you’re a spice freak like I am, drizzle some spicy chile  oil over the top before serving, then sprinkle with red pepper flakes. To make pumpkin purée: Preheat oven to 400°F (200°C). Cut a large pumpkin in half and place cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, until skin is dark and flesh is soft. Remove from the oven, let cool for 15 minutes and scoop flesh from skin with a spoon. Transfer to a food processor and purée until smooth.

books are sold. Image credit: Jan Kalish

Courtesy of 100 Classic Gluten-Free Comfort Food Recipes by Donna

Makes 36 cookies (1 per serving) Tips: If the dough sticks to the cookie cutter, dip cutter in a saucer of sorghum flour or return dough to the refrigerator until thoroughly chilled. Watch cookies carefully while baking: a couple of extra minutes can cause them to burn on the bottom.

Electric hand mixer

2-inch (5 cm) cookie cutter

2 baking sheets, lightly greased

11⁄2 cups sorghum flour 2⁄3 cup whole bean flour 1⁄3 cup tapioca starch 1 tsp xanthan gum 3⁄4 tsp baking soda 1⁄4 tsp salt 11⁄2 tsp ground ginger 1 tsp ground cinnamon 1⁄2 tsp ground cloves 1⁄2 cup butter, softened 1⁄3 cup packed brown sugar 1⁄2 cup light (fancy) molasses 2 tsp finely grated gingerroot 1 tbsp cider vinegar 1 egg

1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, xanthan gum, baking soda, salt, ginger, cinnamon and cloves. Mix well and set aside. 2. In a separate large bowl, using electric hand mixer, cream butter, brown sugar, molasses, gingerroot, vinegar and egg. Slowly beat in dry ingredients until just combined. Divide dough into thirds. Wrap each in plastic wrap. Flatten slightly into a disc and refrigerate overnight. 3. Preheat oven to 350°F (180°C). 4. Remove one disc of dough from the refrigerator. Discard plastic wrap. Place on a sheet of parchment paper and cover with another sheet of parchment paper. Roll out to just under 1⁄4 inch (0.5 cm) thick. Cut out circles with cookie cutter, rerolling scraps as necessary. Repeat with the remaining dough. 5. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Bake one sheet at a time in top third of oven for  10 to 12 minutes or until tops crack slightly. Let cool on baking sheets on racks for 1 minute. Transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Authentic Wood FIRE PIzza & GRILL – from start to finish –

CoCo’s steakhouse @ h o liday in n By t h e Fall s 5339 Murray St • Across from Fallsview Casino • 905.356.1333

Come F ly With Us!

NATIONAL HELICOPTERS

CALL 1-800-491-3117 TODAY ABOUT OUR PREMIUM FLIGHT PACKAGES AND CHARTERS! CONVENIENT LOCATION 15 MINUTES FROM DOWNTOWN NIAGARA FALLS 7 MINUTES FROM ANYWHERE IN NIAGARA-ON-THE-LAKE

NIAGARA DISTRICT AIRPORT • MAIN TERMINAL | NIAGARA-ON-THE-LAKE | WWW.NATIONALHELICOPTERS.COM/NIAGARA

Available where books are sold. Image credit: Jan Kalish

Courtesy of 100 Classic Gluten-Free Comfort Food Recipes by

Makes 8 servings Tips: This soup can be made ahead up to the end of Step 3. Let cool, transfer to an airtight container and refrigerate for up to 2 days. Reheat over medium heat until steaming, then proceed with Step 4. Don’t try to rush when browning the onions. The longer and slower they are cooked, the richer and deeper the flavor of the soup. The length of time to brown can take longer; it all depends on the size and the shape of the saucepan.

2 tbsp 1 tbsp 6 cups 1 tsp 2 tbsp 8 cups 8 1 cup 2 tbsp

butter vegetable oil thinly sliced onions granulated sugar sorghum or teff flour GF beef broth thick slices GF bread, cubed shredded Swiss cheese freshly grated Parmesan cheese

Eight 11⁄2-cup (375 mL) ovenproof bowls or ramekins

1. In a large saucepan, melt butter over low heat. Add vegetable oil and onions; cook, stirring occasionally, for about 15 minutes or until soft and transparent. 2. Stir in sugar and cook, stirring frequently, for 50 to 60 minutes or until onions are deep golden brown. 3. Stir in sorghum flour and cook, stirring constantly, for 3 minutes. Gradually stir in beef broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. 4. Meanwhile, preheat broiler. Place ovenproof bowls on a baking sheet. Divide soup among bowls. Evenly top each bowl with bread cubes and sprinkle with Swiss cheese and Parmesan cheese. Broil until cheeses are bubbly and lightly browned. Serve. TM

SHOP LOCAL More and more consumer habits have been shifting and what has become apparent as we are afforded the luxury of being able to choose between so many retail options (whether it be online, department stores or outlet malls) small business is thriving. For those who want a tangible experience, something unique, handmade or just love to holiday browse at their leisure - look no further than these small local businesses in the Niagara Region.

SPOTLIGHT ON ST. CATHARINES • PORT COLBORNE • RIDGEVILLE NIAGARA-ON-THE-LAKE • NIAGARA FALLS • VIRGIL •ST. DAVID

Settlement Boutique

SETTLEMENT BOUTIQUE

SPOILED HOMEMAKER

ROBERTS JEWELLERS

3505 Portage Rd., Niagara Falls shopsettlementboutique.com

3643 Portage Rd., NF, ON facebook.com/spoiledhomemaker/

4416 Queen St., Niagara Falls robertsjewellers.ca

DESIGNER CONSIGNMENT STORE Selling New and Pre-Owned Authentic Designer Apparel, Bags & Accessories from: Louis Vuitton, MK, Gucci, Burberry, Kate Spade, and much more….

‘Spoiled Homemaker’ makes shopping a pleasure. ‘Kameleon’ a Canadian brand of jewellery boasts a collection of sterling silver necklaces, bracelets and earrings with interchangeable Swarovski ‘pops’ (sparkling stone center pieces) that gives every piece a new look. “Lug” and “Baggallini” purses. ‘Spoiled Homemaker’ will please everyone on your shopping list. Call us at: 905.358.8181

Our Store is fi lled with more than just jewellery. We have antiques and collectibles. We buy and sell gold. Redesigning/ repairing jewellery. Reasonable prices and lay-a-way. Call us at 905-354-2551.

SPECIALTY TEA SHOP

GWEN’S TEAS

BRIDAL & SPECIAL OCCASIONS

SWEET THOUGHTS

90 Welland Ave., St. Catharines ON gwensteas.com Find the perfect gift for the tea lover in your life! We have tea for every taste with no artificial flavours or colours. Pair your selection with a variety of teaware, from traditional to whimsical, and create a custom gift basket. Escape the mall and enjoy a cup in our charming new location!

469 St. Paul St., St. Catharines annettesbridalstore.com

310 Canboro Rd, Ridgeville, ON sweetthoughts.ca

Annette’s is Niagara’s largest bridal and special occasion store featuring gowns for every special event. For almost three decades Annette’s has been bringing the latest fashions from leading designers. You will be happy to view over 1000 gowns in a beautiful store, many at tremendous savings - and their stylists are legendary!

Chocolates for all occasions. Custom and corporate orders welcome. A full gift shop, including clothing, complimented by our fresh, rich, delicious Belgian chocolates . Tantalize your senses and enjoy the ultimate chocolate shopping experience. It’s worth the trip to Ridgeville! Give us a call at 905-892-9891. Visit us Dec. 8th between 5-8 for our V.I.P. night.

LE VILLAGE

BLOOM & CO.

MORI GARDENS

304 Canboro Rd., Ridgeville levillagedecor.com

247 Four Mile Creek Rd. St. Davids, ON bloomandco.ca

1709 Niagara Stone Rd, NOTL ON www.MoriGardens.com

Nestled amongst the Shoppes of Ridgeville, Le Village’s historic 145 year-old building is a perfect setting to display our unique home décor. We customize made-in-Canada furniture, lamps, abstract art, and scripted cushions. You will also find a great selection of ladies’ fashion and accessories, Christmas home décor and gift ideas.

Bloom & Co. Curated Living is a lifestyle boutique nestled in the lovely St. Davids village of Niagara-on-the-Lake. Inspired by travel, slow living and purposeful indulgence, Bloom & Co.’s accessories and homewares encourage a beautiful, curated life that lends a laid-back nod to sophisticated style.

Niagara’s home for inspiring gardening and decorating ideas. Design your dream garden, get creative with our hands-on workshops or find that perfect gift for a special someone. Knowledgeable, friendly garden consultants will guide you to add natural beauty to your home or business for every season.

PARTY TO RING IN

AN EVENING OF GRAND ILLUSION & ROCKIN’ MUSIC 6:30 pm 7:30 pm 9:00 pm 11:00 pm12:00 am 2:00 am -

Arrival & Cash Bar Premium Buffet Dinner ‘WILD MAGIC’ Magic Show (90 minutes) Dancing with Live band The Associates to Classic Rock Countdown with Party Favours, Sparkling Wine, Toast and Hors d’oeuvres Closing

2017

WINNER!

PACKAGES FROM

BEST BAR BAND NIAGARA MUSIC AWARDS

SPECIAL APPEARANCE:

GregFrewinTheatre.com/tribute 5781 Ellen Ave. (Near the top of Clifton Hill), Niagara Falls, Ontario | 1-866-779-8778 #GregFrewin

PER PERSON

S T R A D A W E S T // O N T H E T A B L E

STRADA WEST: where the locals eat

ive years ago, church bells rang in a choir of hallelujahs as Niagara residents rejoiced at the opening of Strata West: an Italian restaurant that locals could enjoy a modest distance from the tourist area. Situated at the west end of Lundy’s Lane in Niagara Falls, the restaurant is a town favourite full of delectable dishes, familiar faces, and a friendly ambiance. Sous Chef, Ryan Beaubien, followed his heart to Niagara Falls and started working at Casa Doro; when Casa Doro ended up closing, he followed the Roberto family as they opened up Strada West. A graduate from the Culinary Management program at George Brown College, Beaubien has always felt at home in the kitchen. “I was always making pasta sauce and gnocchi with my mom,” recalls Beaubien. With a talent and love for baking pastries, Beaubien also has fond memories baking apple pies with his grandmother. “After finishing at college for Culinary Management and Baking and Pastry Arts, I opted to stay in school and complete the chef training program,” says Beaubien. Although Beaubien admits he could never match his mother’s homemade lasagna, he has earned a solid reputation for himself in the kitchen. “Naturally, a lot of my mom’s cooking influences my work here,” says Beaubien. “I am also trained in French cuisine, but I only work in Italian restaurants because that is my strong suit.” Strada West has a unique menu for an Italian restaurant. “Here we are allowed to invent new dishes, as we are not a franchise,” explains Beaubien. With popular menu items like Asian Chicken Salad and Insalata Daniella, the menu offers a varied selection aimed to surprise and please the palate. “We have traditional items like Ravioli, Veal Parmigiana, and the local favourite Spaghetti Carbonara, but we also have a Mexican inspired Fish Wrap that you won’t see on a traditional menu,” says Beaubien. With a Gemelli pasta in pesto sauce invented by Beaubien and a Smoked Provolone Burger, the creativity from the kitchen shines. “Our food is mostly homemade and everything is a la carte: fresh to order,” says Beaubien. “Our produce comes locally from Dan’s Produce, our chicken is from Wainfleet, and we always have Canadian beef on the menu,” says Beaubien. Customers get a view into the kitchen and a chance to watch Beaubien in action with the open concept kitchen: a glass wall that separates the dining hall from the staff working on the line. With Beaubien’s motto being, “Don’t substitute speed for quality,” he is constantly reflecting on the level of service and the needs of the customer. “We want our food to come up fast, but we want our customers to be satisfied,” says Beaubien. “The quality of the food is most important.” “I am always self evaluating the items on the menu. Especially the ones we created.” Beaubien changes the menu twice a year to keep customers interested. “In this industry you have to change. If you don’t change you will be left behind,” says Beaubien who is committed to offering a unique spin on traditional foods. “Everyone has chicken wings, but ours are different. Our chicken wings are baked in a skillet with rosemary, olive oil,

By Jill Tham

sea salt, and topped with caramelized onions,” says Beaubien. “They are not fried.” With pastries and baking being a passion of Beaubien, his dessert menu consists of only cheesecake: homemade cheesecake to be exact. “We realized after a while that customers really only wanted our cheesecake,” he says. “We also have a gluten free Chocolate Torte option.” With six to ten different types of cheesecake to choose from, the restaurant is becoming famous for their creations. Cherry cheesecake is always on the menu and the rest change with the seasons. When we run out of one kind we simply get a new chocolate bar and create something new,” says Beaubien. “From After Eight to Cadbury Mini Egg, the possibilities for cheesecake flavours are endless.” Beaubien credits the success of the restaurant to the staff. “The staff makes it different. They care about the product and the quality of what comes out,” says Beaubien, who has a core staff that has been working for him since the opening of the restaurant. “I have worked in the corporate setting and it is much different when your boss knows your name,” says Beaubien. “They treat us like family.” Segregated from the dining area is the bar at Strata West. With changing beer taps and appetizers designed for sharing, the bar at Strada is an experience all on it’s own. “Eat and sip house, that is our thing,” says Beaubien. “We want people to feel relaxed while they wait for their food.” The bar has live music on Friday and Saturday evenings and bartender created drinks such as Fun Bobby and Italian Mule, a twist on the traditional Moscow Mule. Strada West is a place where people can come together for any occasion. “We host family events, business lunches, parties, birthdays, and christenings: You name it and it happens here,” says Beaubien. Strada West also mentors high school and college students in culinary skills. “It is nice to see our students start their careers,” says Beaubien, who is committed to giving back and helping aspiring chefs reach their career goals. After a long day of work, Beaubien doesn’t take the easy way out. “I love to cook. My food is delicious and I want to sit down and enjoy the food I prepare too,” explains Beaubien, who cooks for himself often. “A typical meal at my house would be: Pork chops with caramelized pear, sweet potato mash, and corn.” Beaubien admits that at first his move from Toronto to Niagara was a bit of a culture shock. Now he embraces the area and is proud to call it home. “It has a small town feel which is nice,” says Beaubien. “You can see the same people and say, ‘Hey, I saw you at Lococo’s today.’ That doesn’t happen in a big city.” After seven years of being a chef in Niagara, Beaubien can’t imagine living and working in any other area. “Some things are just meant to be,” concludes Beaubien. TM TODAYMAGAZINE.CA 41

St. Catharines 79 Hartzel Road 905.682.8450

Welland 10 Wellington Street 905.735.5616

Niagara Falls 5559 George Street 905.354.2182

www.NiagaraBatteryAndTire.com

// L I F E S T Y L E & C U L T U R E

By Sherman Zavitz

uried Treasure! Those very words quicken the heartbeat and ignite the imagination. Images immediately flash through the mind: gold coins, buccaneers, wooden chests. Probably Canada’s most intriguing, not to mention most famous, treasure hunt has taken place on Oak Island. A speck of land in Mahone Bay off Nova Scotia’s Atlantic coast, the island is thought to be the site of a vast buried treasure supposedly placed there by one of history’s most famous pirates: either Black Beard, Captain Kidd or Henry Morgan. It was back in 1795 that three young men exploring the island discovered a curious depression in the ground at the base of an old oak tree that showed evidence of having been used as part of a block and tackle operation. Digging brought to light a filled-in shaft with wooden platforms around every ten feet. After reaching some twenty-five feet, the frustrated excavators gave up. Something, very possibly a treasure of some kind, had been buried there but obviously reaching it was not going to be easy. Since then a number of expeditions have spent vast amounts of money, time and effort to reach the bottom of the pit, all to no avail. A series of tunnels connecting the pit with the nearby ocean has been an issue that has greatly complicated the work. In 1971, a submarine TV camera was lowered nearly two hundred feet into the shaft. It revealed faint images of three chests, a pick and a severed human hand. Niagara has had buried treasure tales as well. One such story took place

in the small pioneer settlement of White Pigeon. Now all but vanished, this little community is located along Lyons Creek, around the intersection of Montrose Road and Schisler Road in what is now a rural area within the City of Niagara Falls, Ontario. The settlement’s origins go back to the early 1800s, by which time logging had become a large and important business in the area. White Pigeon came into being primarily to serve those involved in this industry. It soon became a stagecoach stop as well. A number of businesses appeared, including an inn, a livery stable and a blacksmith shop. One story behind the origin of the settlement’s unusual name concerns the first innkeeper’s daughter who, for whatever reason, always dressed in white. The lumberjacks began to call her the white pigeon. The name was soon applied to the inn and then to the community itself. During the latter part of June 1812, the residents of White Pigeon and all the other citizens in British North America (now Canada) received some shocking news: The United States had declared war on Great Britain. Now known as the War of 1812, this conflict was to have a profound and devastating impact on the Niagara area. One afternoon during the early months of the war, a stranger arrived at the White Pigeon Inn. Identifying himself as a ship’s captain, he carried a small, heavy chest which he never let out of his sight. After nightfall, he was observed leaving the inn carrying the chest. He was gone some time and when he returned in the morning, he no longer had the chest. Later that day, the mysterious stranger told the innkeeper he would be TODAYMAGAZINE.CA 43

back after the war was over. He then boarded a stage coach - and was never seen again. Around a century later, the owner of the property where the inn had once stood happened to visit a fortune teller. After gazing into her crystal ball, she became very excited, telling the man that there was a box or chest hidden on his property that contained a fortune in gold coin. She explained it was buried “near the bank of a stream in an old orchard near some large elm trees.” The property owner took all this as nothing more than a good story, until he happened to mention it to an old-timer in the neighbourhood who told him the legend of the captain and his heavy chest. After hearing this, the man started a search along Lyons Creek. However, after several years of effort, during which many holes and pits were dug, no gold was found. A few years earlier another treasure hunt had taken place in Niagara. On June 8, 1892, E.J. Crandall , Eugene Van Dusen and a Col. Lockwood, all of Saginaw, Michigan, arrived at a hotel in Queenston,, a small Ontario community alongside the Niagara River, some seven miles below the great Falls of Niagara. From the beginning their actions were somewhat mysterious. They frequently stopped people on the streets and asked them questions about the area. In addition, they were often seen examining what appeared to be a map. After a few days, the three men were observed making their way to what is known as the Niagara Glen, a natural paradise of rocks and trees in the Niagara River Gorge, just upstream from Queenston. Further observation showed the men heading into an area of the Glen known as Foster’s Flats. Named for a former mill owner in that area, Foster’s Flats is the lowest and most northerly terrace of the Glen. Even though the spot was difficult to reach and was infested with rattlesnakes at the time, the men made several trips there and seemed delighted with each visit. Apparently deciding some local help was needed, they then took Jerry O’Leary, the proprietor of the hotel, into their confidence – after first securing his word that he would keep their secret. The story they told O’Leary must have made his jaw drop.

The three Americans said they were searching for $100,000 in gold coin. They claimed it had been sent from England during the War of 1812 as pay for British soldiers stationed in Canada. Just after the ship carrying the valuable cargo reached Queenston, several members of the crew stole the chest containing the gold. Years later a map somehow came to life that showed the hijackers had buried their loot on the first plateau (or terrace) lying upstream from Queenston Heights on the Canadian side. This would be Foster’s Flats. The old map indicated that the treasure would be found buried thirty feet from a large rock at the foot of an oak tree, the roots of which were like a hen’s foot. As might be expected, O’Leary eagerly joined in the search in return for a share of the gold. All work took place at night. The noise of their picks and shovels was drowned out by the river’s roar while the dense foliage hid most of the light from their lantern. Despite efforts of secrecy, their actions continued to create curiosity, especially with a certain U.S. customs officer. After spying on the men for a number of nights from the opposite side of the river, he became convinced that they were opium smugglers. He was also very anxious to discover what was in a large trunk the four men were seen carrying out of the hotel each night and bringing back the following morning. It was many days before he found out that the trunk contained, not opium, but 50 small canvas sacks in which the treasure seekers expected to carry away the gold when they found it. But, after three weeks digging at the site, no gold was found. The visitors then took off for another treasure hunt somewhere in Virginia. Jerry O’Leary continued the quest on his own. While doing so, however, he broke his promise of secrecy and told the story to a newspaper reporter from Niagara Falls, New York. The reporter was convinced the whole business was nonsense and that O’Leary, therefore, was wasting his time, noting that he was seeking for wealth that “is not beneath the soil.” It was all too true. Just as there was no gold along the banks of Lyons Creek at White Pigeon and no treasure has been found (at least so far) on Oak Island, there was no gold in the Glen. TM

embracing the traditions of Canadian winter with

“Wayne Gretzky Estates offers a new way to experience the Niagara wine country. It’s a destination which symbolises what it means to be Canadian,” – Craig McDonald, Winemaker for Trius & Wayne Gretzky Estates

the great one

by Lauren Charley

Growing up in the Southern Ontario town of Brantford, a young Wayne Gretzky rejoiced in the traditions of wintertime in Canada such as playing a game of hockey, followed by warming up with hot chocolate by the fire. Celebrating the first winter since its inauguration in 2017, Wayne Gretzky Estates Winery and Distillery, invites you and your family to join the magic at the property this snowy season. Through frequent events, special winter-themed food and cocktails, and outdoor skating, Wayne Gretzky Estates™ is the ultimate winter destination for families and visitors of all ages. Wayne Gretzky wines began production in the Niagara Region under Andrew Peller Ltd. in 2012. With the intentions to build the Gretzky wine name as a “celebrity brand with a face”, the project for the 23,000 square-foot property with a winery and state-ofthe-art distillery was born. During the official ground-breaking ceremony in 2015, The Great One himself dropped a loonie into the centre of the outdoor water feature, which is transformed into a skating rink for visitors to enjoy over the winter. Wayne Gretzky Estates is unique to the other properties under Andrew Peller Ltd. as it embraces not only a passion for wine, but reflects the ultimate Canadian dream. The facility integrates itself into the rural Ontario country, with a contemporary vision, with modern decor and adornments embracing Canada’s national sport, ice hockey. The wines and whiskies keep the award-winning quality of Andrew Peller Ltd. by sharing the same vineyards, fields, facilities and expertise of the Trius winemaking team, with the Wayne Gretzky brand allowing room for a creative spin on the traditional methods. The Great One himself takes a keen interest in the property, facilities, and production of the wines and whiskies Wayne Gretzky Estates creates, sharing a personal relationship with both Craig McDonald and Joshua Beach, his Head Winemaker and Master Distiller. >> TODAYMAGAZINE.CA 47

JOSHUA BEACH, MASTER DISTILLER FOR WAYNE GRETZKY ESTATES Born and raised in Kitchener, Ontario, Joshua Beach completed his MSc in Brewing and Distilling at Heriot Watt in Scotland. Additionally, he holds a degree in Computer Science which he has found useful to “round out the art of distilling with science”. Prior to his position with Wayne Gretzky Estates Joshua owned a distillery in Vancouver with a partner. He admits Niagara is wonderful place to work as a Distiller, as the region is home to “some of the best agriculture in the world” with direct access to rye and corn. Joshua was delighted to hear he’d be working at a distillery owned by every Canadian boy’s hockey hero. “Working for a celebrity-owned distillery as opposed to a smaller craft distillery gives great exposure and directive. We have the ability to showcase our products on the market. For Wayne, quality is key, therefore perfection is something we constantly strive for,” says Joshua. As the estate has both a winery and distillery on site, there is a lot of valuable synergy between the two programs. “Being able to source barrels from the winery to finish our products gives us the opportunity to get creative and experiment to give the whiskies extra character,” says Joshua. Working with Craig and the Trius winemaking team, Joshua is able to borrow the expertise of “fantastically-trained noses” to give him a second opinion on the sensory when finishing the spirits. In addition to whisky, the distillery produces “spirit of ” products made from different grapes used in Gretzky wines in spirit form. >>

CRAIG MCDONALD, WINEMAKER FOR TRIUS AND WAYNE GRETZKY ESTATES Craig McDonald leads the winemaking for Trius and Wayne Gretzky Estates and earned the title as Ontario Winemaker of the Year in 2008 and 2016. He came from an agricultural background, growing up in rural Australia in a region called Sunraysia. He developed his skills throughout 32 vintages in Australia, New Zealand, the United States and Canada, 17 of which were in Niagara, the place Craig calls “his kitchen ”. “What makes Niagara special for winemaking are the challenges presented, there are never two vintages that are the same,” says Craig. “I believe that Niagara wine country has not yet reached its full potential, and we are still blazing a trail in winemaking… and I look forward to being a part of it.” The wines produced at Wayne Gretzky Estates™ Winery are different of those produced at Trius or other properties of Andrew Peller Ltd, as they are bolder, richer, and more full-bodied. As he has a long-standing relationship with Wayne, the flavours are representative of what you would expect to be served by Wayne Gretzky himself. “Wayne and I clicked straight away. In fact when we met, he seemed to take more of an interest in me!” laughed Craig. “He is fascinated by the winemaking process and is always the first to ask questions about how production is going. He is extremely proud of his wine.” Along with Master Distiller, Joshua Beach, Craig works constantly to strive for perfection combining the award-winning qualities of Trius wines with the original characteristics of the Gretzky Brand. Like other spirits, the Vidal, Muscat, and Rosé all contain a 40% alcohol content, retaining enough flavour to showcase the essence of the individual varietals. >>

yle

in a s m all to w

CLOTHING FROM DEX, ELAN, GENTLE FAWN, Câ&#x20AC;&#x2122;EST MOI, BLACK TAPE & SPANX!

Jewellery by Lofttan, Piperwest watches, & Bella Buddha Beads. Essential Oils/Diffusers, Quay Sunglasses, Giftware & More.

700 Penner St., Virgil, (inside Penner Building Centre) Tues - Fri: 10am - 5pm 905-468-3242

ODOR-ELIMINATING TECHNOLOGY

STARTS CLEAN. STAYS CLEAN. 6 CLARK STREET, WELLAND 905.735.3223 | 1.800.827.4230 a1flooringwelland.ca

INSIDE WAYNE GRETZKY ESTATES As visitors enter the winery, they find themselves in the family room, a lounge area with sofas and a fireplace displaying an enlarged photo of the Gretzky family homestead. Framed jerseys and plaques throughout the winery display milestones in Wayne Gretzky’s career from junior hockey to his retirement. Floor length windows surround the winery’s tasting lounge providing unobstructed panoramic views out to the vineyards. Inside the whisky tasting area, you’ll feel immersed in the charm of a rustic barn setting with present-day decor. Open daily, the Whisky Patio Bar invites visitors to enjoy

handcrafted cocktails by resident mixologist, Zac Kvas, and enjoy a selection of light fare from the menu prepared by Executive Chef Frank Dodd of Trius Winery Restaurant and Wayne Gretzky Estates. Try a gourmet soup or chili this winter, followed by a cup of hot chocolate by the ice rink. Inside the retail boutiques you’ll find a selection of wine and whisky merchandise and hockey memorabilia such as souvenir Wayne Gretzky hockey pucks. For private events, the estate’s barrel cellar is available for intimate tastings and catered functions, and rental of the skating rink can be arranged for parties over the winter months. TM

SPECIAL EVENTS WINE AND WHISKY DINNERS Occurring several times throughout the year, the Wine and Whisky Dinners are held in the winery’s barrel cellar, where guests enjoy a three-course meal around a long harvest table. The dinners are prepared by Executive Chef Frank Dodd. Each course is paired with one wine and one whisky cocktail, and the interactive experience allows guests to vote on which beverage accompanies each course best. Resident mixologist Zac and sommelier Chris are present at each dinner, and the one with the least votes has to drink from an old winemaker’s boot. THE GREAT CANADIAN NEW YEAR’S EVE PARTY Ring in 2018 at an exciting party for all ages at Wayne Gretzky Estates. The outdoor party will feature a DJ and dancing, skating on the outdoor rink, interactive games, delicious whisky-inspired food, and wine and whisky cocktails to enjoy by the cozy heat-lamps and fire pits on the Whisky Bar patio. BECOME A MEMBER OF GRETZKY’S NO.99 WINE & COCKTAIL CLUB Give the gift of membership, or sign up yourself to receive Wayne’s favourites right to your door. Members receive monthly shipments of wine or a whisky cocktail kit, discounted tastings, tours and events at the estate, plus many more exclusive offers throughout the year. PLAN YOUR VISIT TO WAYNE GRETZKY ESTATES. FOR MORE INFORMATION ON THE PROPERTY, EVENTS, AND THE TOURS AND TASTINGS AVAILABLE, VISIT WWW. WAYNEGRETZKYESTATES.COM

Why settle for ordinary, when you can have extraordinary ! ST. CATHARINES SHOWROOM 443 EASTCHESTER AVE. E. t: 905-688-8887

WRAP UP THE MANY TREASURES OF TRUVI THIS HOLIDAY SEASON Capes, Scarves, Jewellery, Hostess Gifts & Gift Certificates Available

We offer a wide variety of delicious gift-giving options for everyone on your list – even the hard to buy for. From chocolate-covered candy poles, figures of Christmas trees, Santas and Christmas stockings, to decadent boxed chocolates and customized gift baskets. We also offer store-made kettle products: Fudge, Rockypop and Seafoam.

Canada One Factory Outlets, 7500 Lundy’s Lane Unit C1, Niagara Falls, ON TEL: 905.356.0585

Niagara Outlet Collection, 300 Taylor Road Unit 807, Niagara on the Lake, ON TEL: 905.685.5500

70 Queen Street,

www.truvibeauty.com

Anna D’Amore | 905.358.7884 3747 Portage Road #3 | Niagara Falls, ON

Niagara on the Lake, ON TEL: 905.468.0800

www.rockychoc.com

SAY “YES” TO BOUDOIR FOR THE HOLIDAYS! Chances are, you’ve heard of boudoir photography and have maybe even thought about doing a boudoir session of your own! That would be crazy though, right? WRONG! Boudoir shoots aren’t just about the photos - it’s a whole experience! A boudoir shoot is a fabulous way to embrace your body, feel sexy, and be proud of who you are! It’s one of the best confidence boosters out there and as well

as the fun memories you’ll make, you’ll always have the photos to look back on. Here are some thoughts on why to “take the plunge”, so to speak. Celebrating a milestone, achievement, or wanting to spice up “the empty nest”? Perhaps as a present to yourself or your sweetheart? It makes for a wonderful gift. An example given by Haskell Photography is “Bridal Boudoir”: an ever-increasing segment of the romantic wedding market. An interesting quote from photographer David Haskell, “sexy does not mean tacky and boudoir does not mean nude”. He continues to say, “stepping out of your comfort zone can be nerve racking at first, we get it! So, start with a consultation, view some images, and figure out the style you like as well as your comfort level in front of the lens. Bring a friend to the shoot. Select a music list. And invest in proper hair and make-up”. Haskell says all these little things lead to a successful and comfortable photo shoot. Don’t forget about

other options; even with their amazing studio, the folks at Haskell Photography remain open to location sessions. In fact, about 40% of their boudoir sessions are location based. Remember your end game! A single canvas wall portrait, calendar, perhaps a beautiful leather-bound book in a keepsake box, or other clever gift ideas. This studio of professionals is ready to deliver. Guen from Haskell Photography is quick to point out that for the holiday season (or any occasion) do not wait to the last minute. “The camera doesn’t steal your soul,” Haskell says, “ it preserves it, capturing a moment in time that will live on”… which reminds me of a quote from the great Ansel Adams, “you don’t take a picture, you make it”! Happy Sexy Holidays! To book your photo session with Haskell Photography, visit the contact page at HASKELLPHOTOS.COM.

sun collision centre

COMPLETE AUTO MAINTENANCE & REPAIR MARK FALCONER I 905.680.5472 215 MERRITT STREET, ST. CATHARINES

YOU’RE DRIVING HOME OUR REPUTATION ANTHONY DEMITA | 905.227.7571 186 MERRITT STREET, ST. CATHARINES WWW.SUNCOLLISION.CA

www.scottysautoandtruck.com

NIAGARA’S U LT I M AT E ADVENTURE!

FULLY GUIDED WHITEWATER TOUR

SAVE!

With Promo:

REV17

1.888.438.4444 WWW.WHIRLPOOLJET.COM

IGNITE A BETTER YOU//COLUMN

Are you ready to make-up with your metabolism? Take a slow, deep breath. Become aware of your thoughts and surroundings and quiet the chaos that lives in your mind and environment for the next few minutes. I work with patients everyday who feel exhausted, overwhelmed, and overworked. The never-ending to-do list, the over-packed schedule, the newest dietary and fitness trends, the late nights; essentially, the constant pressure to work more and sleep less. All of these day-to-day stressors are grinding down our system, exceeding the normal healthy limits of function. This is what I refer to as the 21st Century Super Woman/Super Man Syndrome. This way of living is perpetuating our stress response, making us overweight, unhappy, and uncertain as to how we can fix it. We cannot change the stressors we have, but we can change how we respond to those stressors. One of my goals is to educate my patients on the elements of life that have the greatest impact on their health, as well as helping them to establish the steps required to achieve and maintain the optimum health that they are seeking. Diet and exercise are important, but they are not the only determinants of health. Well-tuned circadian rhythm, adequate sleep, appropriate stress management, attitudes and beliefs (your mindset), environmental exposures, what you put on your skin, time spent outdoors in nature and being part of a strong social group are also extremely important factors to consider and attend to when we are seeking vibrant health. The underlying cause of obesity is both a hormonal AND caloric imbalance. A metabolic approach to weight management represents a paradigm shift in the traditional school of thought, which uses an overly simplistic model that states “calories in equals calories out”. The approach “eat less, exercise more” leads to burnout, extreme hunger, over training, and often, weight gain. More importantly, it damages the metabolism. Here’s how: Rebound weight gain after “eat less, exercise more” is a consequence of the thyroid gland slowing down your metabolism. The thyroid is adapting to a stressor in your environment (dieting) by slowing the body’s metabolic processes to accommodate the reduction in calories. In this down regulated state, fat burning potential is low. A metabolic approach focuses on you, and your unique physiology. It goes beyond weight loss, and includes: enhanced muscle mass, increased fat loss (different from weight loss), improved insulin sensitivity, balanced blood sugar, and hormone optimization. You can’t cheat your metabolism with late night Netflix binges, fast food on the way home, early morning fasted intervals followed by 9 hours of stressful work, and expect good results. Your metabolism needs TLC! I admit that the discipline and consistency needed to stay on track can be hard in this day and age. We are overworked, stressed and we have every guilty pleasure at our fingertips when we are tired and our will power is low.

The right approach, ideally under the care of a qualified medical professional, restores and rebalances hormones, which is essential to achieving long-term body composition changes. Insulin, cortisol, thyroid and the adrenals are all important considerations when it comes to fat loss. The harmony of the whole system and all of its messengers (hormones) is the key to lasting health. GIVE A LITTLE TLC TO YOUR METABOLISM RIGHT NOW: 1. DRINK AMPLE WATER - Not only does it help boost metabolism by up to 30% the hour after consumption, if you drink 500 ml 30 min before a meal, it also can help you eat 44% fewer calories. 2. GO TO SLEEP EARLIER - Poor sleep or lack of sleep is associated with a 55% risk for obesity. Without enough sleep we wake up hungrier and craving carbohydrates. 3. REDUCE YOUR STRESS LEVELS - Activate the parasympathetic nervous system through meditation and deep breathing. A calm, positive mindset is key to access more willpower and overall wellbeing. 4. EXERCISE APPROPRIATELY - You may need a coach or trainer to help with this to prevent under or over training. Lifting weights will build or maintain muscle mass to keep metabolism higher. 5. EAT PROTEIN, FIBRE, VEGETABLES AND LESS REFINED CARBS AND SUGAR - Not only will this way of eating fill you up, protein also uses 30% of its calories in the digestion process. 6. EAT HEALTHY FATS. Do not eat deep fried food or highly processed, heated polyunsaturated fatty acids (PUFAs), which trigger responses like insulin resistance and inflammation. Consume omega-3 fatty acids, rich in DHA, which are essential for healthy mitochondrial membranes. If your cells are not functioning properly, you are not functioning properly. 7. GET A COMPLETE HORMONAL ASSESSMENT FROM A QUALIFIED PHYSICIAN OR NATUROPATH. Achieving optimal metabolic health is much easier when you have professional help and a map to know where you are starting from and where you want to go.

Dr. Plaskos is the Medical Director at Aegis MD. She is a cosmetic and wellness expert. TODAYMAGAZINE.CA 57

Niagara’s destination for unique women’s clothing

PRESCRIPTIONS THAT WAIT FOR YOU

Michael Kors For Love & Lemons Free People Yoga Jeans and many more!

the

7279 Lundy’s Lane | Niagara Falls ON P: 289.271.0044

905-354-8000 | LOCATED IN ORCHARD GROVE PLAZA 8123 LUNDY’S LANE, UNIT #7 | NIAGARA FALLS, ON

shop online | www.theboutiquefashions.com

Imagine your home, totally organized! Plus Free Installation PlusDelivery Free and Installation HOLIDAY SPECIAL

Unique • Affordable • Quality

TAKE AN EXTRA

We are your neighbourhood gem for fashion forward, one-of-a-kind accessories and clothing.

any order of $700 or more.

40% off any order of Not valid with any other $1000 or more. 30% off an order of $700 or more. with any complete unit On any Closet, Garage or order of $500 or more. Home Office. With order, at Take anincoming additional 15% purchase only. off fortime theof holiday season on any complete system order. Not valid with any other offer. Free installation with any complete unit order of $500 or more. With incoming order, at time of purchace only. Expires January 25, 2018.

o Offering full customer service and gift wrapping

o One stop accessory shop for Brides & Parties o Clothing lines from Italy include Angela Mara & UNE

Call for a free in home design consultation and estimate

6255 Huggins Street (CIBC Plaza) Niagara Falls, ON 905-357-2000 | info@liciasboutique.com Mon-Thurs 9:30-5:30 | Fri 9:30-6:00 | Sat 9:30-4:30

800www.closetsbydesign.ca 293-3744

Photo credit: Al Gilbert iagara wine country will be filled with the sounds of jazz when the inaugural Oscar Peterson International Jazz Festival takes place during the weekend of February 16 - 18, 2018. As the world’s first (and only!) jazz festival bearing the name of Canada’s greatest jazz artist, it will honour and celebrate his legacy of excellence. This Festival is not intended to simply present concerts in tribute to Oscar Peterson, but rather to truly present jazz, showcasing the rich history and the future of the music Oscar loved. The Festival is led by Artistic Director Renee Rosnes, Artistic Producer Kelly Peterson, Executive Producer Bravo Niagara! Festival of the Arts, Public Relations & Social Media Director Céline Peterson, and Design & Art Director Sven van der Klaauw. The 2018 Festival will be dedicated to Norman Granz, celebrating the 100th anniversary of his birth. Impresario, record producer, civil rights activist, and founder of “Jazz at the Philharmonic,” Granz is arguably the most important non-musician in jazz history. Jazz at the Philharmonic (“JATP” as it was known) was a series of allstar jam-session-style concerts that began in 1944 when Granz presented a concert at the Philharmonic Auditorium in Los Angeles. The first to present jazz in concert

halls, giving it the same respect as classical music, Granz made it a contractual obligation for there to be no segregation in the concert venues, leading the charge against discrimination long before the Civil Rights Movement began. He said, “The whole

reason for Jazz at the Philharmonic was to take it to places where I could break down segregation and discrimination.” The role that Norman Granz played in breaking down racial barriers cannot be underestimated, and was his proudest accomplishment. The Festival’s opening night concert will be a sparkling all-star event reminiscent of those Jazz at the Philharmonic concerts, and will feature GRAMMY Awardwinning artists including Cécile McLorin Salvant, Jimmy Greene, Jon Faddis,

Michael Dease, Benny Green, Christian McBride, and Kenny Washington. It will take place at the FirstOntario Performing Arts Centre’s Partridge Hall. Saturday afternoon will offer screenings of two documentaries produced by Granz and one JATP concert film, as well as discussion with Tad Hershorn, jazz archivist and Granz biographer. The evening will bring a Gala affair to Stratus Vineyards featuring the Festival’s Artistic Director, 5-time JUNO Award-winning celebrated pianist Renee Rosnes and GRAMMY Award-winning pianist Bill Charlap. This concert will celebrate the centennial of another pianist whose legacy deserves recognition, Marian McPartland. The Festival concludes on Sunday with its grand finale: a Canadian star-studded tribute to JATP, featuring Carol Welsman, Kevin Turcotte, Mike Murley, Robi Botos, Dave Young, and Jim Doxas. The Oscar Peterson International Jazz Festival will showcase Canadian artists alongside artists of other nationalities, generating a diverse and vibrant repertoire. This will be an exciting and celebratory weekend, with opportunity to hear great jazz musicians in intimate settings, all in the picturesque Niagara region. TODAYMAGAZINE.CA 59

The only thing we enjoy more than our view is sharing it with our friends.

Private Tasting Rooms on 96 Acres

Daily underground Cellar Tours

Niagara’s Highest Winery Vantage point just 15 minutes from Niagara Falls

FROM OUR FAMILY TO YOURS! Over 40 years Serving the Niagara Region

ANFRA TILE & STONE www.anfratile.ca anfratile@bellnet.ca

Special Event Inquiries | experience@megalomaniac.com 3930 Cherry Ave. | Vineland, ON | L0R 2C0 | 905.562.5155 | megalomaniacwine.com Hours of Operation: Daily 11 am to 6 pm | 43˚ 08’ N 79˚ 24’ W

2821 Stevensville Road, Stevensville ON www.stevensvillegardengallery.com

13085 Lundy’s Lane | Thorold, ON 905-680-0771

TRULY LOCAL ADVICE//COLUMN

Gifts that keep on giving RESPS. Your kids or

grandkids may not appreciate a shiny new certificate for Christmas, but they will appreciate a lower debt load when they graduate from college. Consider buying a smaller gift and putting the bulk of your gift giving into an RESP contribution. The kids will have something that won’t get lost on a toy room floor and you’ll have peace of mind knowing you helped them succeed. Back in the day, grandparents often gave gold, bonds, or silver dollars as gifts. It may seem antiquated now, but it’s a great way to help kids save and invest in their future. Today, you can invest in a GIC and choose the term for the child on your list. This gift will keep giving because it will earn interest and when the term is due, the child can reinvest the GIC and add to it with any allowance or birthday money that might come their way. You can also add to the investment each year.

MONEY. Another great one for kids. Well, not so great for the kids

that want toys, but great for teaching a bigger lesson in financial literacy. Give a kid money and help them learn to save that money for bigger items. As a bonus, they’ll likely appreciate the item more because of the effort in saving and purchasing it. If you want to give to someone over 20 or over 20km away, a prepaid credit card is a great substitute for cash.

ANIMAL SHELTER DONATIONS. Have an animal lover in your

life? Donate in their name to a local animal shelter. So many pets are purchased and then surrendered over the holiday season – donating food or money to a shelter can mean a better life for an abandoned animal. Wrap up a donation in a stuffed animal. Put it with a cute kitty photo. Personalize the donation and make a trip to the shelter together to see how your dollars made a difference.

LOCAL CHARITY GROUPS. There are so many options with this

one – find a cause that is close to the heart of the person you are giving to and show them some love. Give to kids in a local women’s shelter. Provide the fixings for a hot meal for a family that is new to Canada. Donate to Habitat for Humanity, Family Support Niagara, or the Out of the Cold Program. You can give the gift of your time and service with the Out of the Cold program too (over 400 volunteers run the Out of the Cold Program seven days a week between November and March). If you do buy gifts, visit the Pen Centre wrapping station where Hospice Niagara will wrap them for you and all donations will help a great local organization. By giving to local charities you have a chance to give the gifts of happiness and gratefulness to both the gift recipient and the organizations in need – double the giving and double the joy.

HOMEMADE GIFTS. Make a personalized gift to brighten spirits

and lighten your financial load. Pinterest and the internet are full of ideas to inspire your crafty side and help you create something more meaningful than a store bought gift. Homemade jellies and jams for those sweet and spicy people on your list. Essential oil infused bath salts for stressed out teachers. Cookie or baking mixes for your recipe-challenged friends. Holiday ornaments from the heart. Whether you make food, craft, or home décor items, homemade gifts can provide a sense of satisfaction and ease the pinch on your wallet this holiday season.

A Night at the

Opera

THURS 25 JAN 7:30PM CBC Tempo’s Julie Nesrallah joins three more of Canada’s finest singers for an evening of arias and opera ensembles.

Michael Kaeshammer WED 14 FEB 7:30PM

Spend Valentine’s Day on a romantic trip through R&B, blues, jazz and boogie woogie.

UPCOMING

hot tickets GORD BAMFORD SUN 28 JAN

LOUIE ANDERSON SAT 17 FEB

PEKING ACROBATS THURS 22 FEB

ROSANNE CASH WED 28 FEB

MOLLY RINGWALD WED 18 APR

FirstOntarioPAC.ca Box Office: 905-688-0722 | 250 St. Paul Street, St. Catharines, ON

VINTAGE APPEAL by Victoria Gilbert I Photo: “ND” Nicole Davis

Burning incense, rows of faded jeans, pink skulls, chunky jewelry, worn leather shoes; these are the funky, if not smelly, vintage clothing experiences of my memories. But if you think “luxury” or “glam” when you think vintage, you are one hell of a clothing hunter and are part of a growing trend of savvy shoppers who choose to avoid the sameness, the fashion factories and the cycle of buying new by turning to clothing with a history. Vintage clothing is a trend that is building momentum and it’s going far past bins of bally sweaters. In the red light of the underground lounge/club, Parlour in Toronto, Christina Cruise is a sight. A tall, blonde, ex-Playboy model, DJ and also boss of her own vintage clothing line: BLK Cinema (blkcinema.com). Cruise has class and sex appeal, which

is embodied in her clothing. Originally from St. Catharines, she is now in Toronto directing a trio of models for her newest collection. “I love this business so much because you get to purchase intricate pieces, crazy, detailed pieces that nobody has and I’ll go and I’ll hunt for this stuff and I’ll find maybe like one piece that you’ll never see again,” she says, peering over at a hat one of the models is trying on before an elaborate mirror. Cruise describes her line as “dark glam, very haute couture but affordable haute couture” clothing and as far as I can see, the racks of one off pieces are as varied as the models themselves. “Nowadays I find a lot of people are very ‘street style’, a lot of people are trying to do the same thing and I want to bring back the glam.” Miss. Cruise is skilled at finding those

TODAYMAGAZINE.CA 63

‘diamonds in the rough’ pieces, digging through bins in warehouses on the outskirts of Toronto, where tons of surplus, donated and discarded clothing ends up. “I ended up going to second hand warehouses and I’d literally hunt for clothes. I am versed in digging in bins, trying to find really cool stuff. I go on runs every so often and spend hours hunting and then I have to spend hours mending later.” There’s certainly a lot of clothing to sift through: 85 per cent of cast off clothing goes to landfill, or about 10.5 million tons of clothing according to the popular thrift store, Value Village. Reclaiming the best of these clothes before they end up in a landfill is what Miss. Cruise does best. “Some of the clothing I have is 60 years old and is in immaculate condition because it was taken care of. Recycling clothes, you are reusing clothing. Wearing and buying vintage is eco-friendly.” It’s difficult to ponder the environmental impact of clothing when another awesome dress draped on a black-haired beauty passes by us and lounges seductively on the sofa. If this is saving the environment, count me in. “The fashion business generates dreams,” says Dr. Christine Daigle, professor of philosophy and Director of Post Humanism Research institute at Brock University when asked about vintage clothing. “The ethical impact of the way we consume clothing is manifold; it’s environmentally bad, it’s bad how we exploit less well off populations and we’ve built a system to make us feel better about our overconsumption by then redirecting it to our own less well off populations.” Kind of takes the thrill right out of one of my favourite pastimes, browsing the stores for the new looks and of course, selecting that new dress or sweater with the season’s trendiest cut. “Nowadays with fast fashion, we are now familiar with the conditions of people working overseas in the fast fashion factories, it’s very poor. They’re just trying to push out as much as possible so people will buy and buy and buy,” says Cruise. Documentaries like The True Cost and The Machinists on popular sites like Youtube and Netflix have increased our awareness of fast-fashion and headlines about factories in far-away places crashing or burning down on thousands of workers who are making our clothes may help with our buying decisions, but the numbers are still scary. In North America, consumers are buying and discarding five times as much clothing as they did 25 years ago, reports Elizabeth Cline in her

book Overdressed: The Shockingly High Cost of Cheap Fashion (Portfolio, 2013) with chapters like “I Have Enough Clothing to Open a Store” and “Sewing is a Good Job, a Great Job.” “Because of low prices, chasing trends is now a mass activity, accessible to anyone with a few bucks to spare,” writes Cline in her book “We are caught in a cycle of consumption and waste that is unsettling at best and unsatisfying at its’ core.” OK, pretty bleak. What can an eco-conscious, fashion forward gal or boy do in this destructive fast fashion world? “If we were just aiming to have good quality, not cheap, not super expensive, with classical cuts, not your funky ‘flavour of the day’ kind of thing. If we were aiming to design our wardrobes in a sustainable ways, that’s what it would mean – you buy a suit jacket that can last 15 years,” says Daigle. A sustainable wardrobe means many things. Fewer pieces, interchangeable classic styles that don’t fall out of fashion and more care taken to keep these clothes maintained year after year. “I remember visiting grandparents and seeing piles of clothing for fixing. Fewer people know how to sew so they don’t fix their clothing. It’s cheaper just to go to Old Navy or something. We need to acquire those skills that we’ve lost by fixing our clothing,” says Daigle. The ornate pieces sold online or at BLK Cinema’s pop up stores do need a certain degree of TLC. Sewing does seem pretty simple but other than the odd button, I’m all thumbs with a needle and thread. Popular vintage clothing sites like ETSY.com often state whether or not the item being sold has been repaired or restored. As Miss. Cruise gently zips up the back of a long fitted black dress she explains how she not only researches the history of every piece but also touches up any odd thread. “I know how to hand-sew, so I do it myself. It’s tedious and takes a long time, but I’d rather fix them and make them more durable before I sell any clothes. Bigger jobs, I send to a tailor. It’s a huge process but these clothes can last and last if you take care of them.” The models at Parlour are up on the bar now, arching their backs and looking fierce in thigh-high boots and furs from the fifties. They smile and pose and stroke the material, which is older than they are but just as fresh looking. “The great thing about vintage is because it’s so well made from back in the day, if it’s well kept, it can keep going and be reused over and over again. But if you are going to try and reuse a TopShop article of clothing, that won’t work,” says Christina. >>

“The ethical impact of the way we consume clothing is manifold; it’s environmentally bad, it’s bad how we exploit less well off populations and we’ve built a system to make us feel better about our overconsumption by then redirecting it to our own less well off populations”

LAMPMANS F U R N I T U R E STYLE & COMFORT FOR EVERY ROOM

HOURS

Mon-Tues 9-6 | Wed 9-5 Thurs-Fri 9-9 | Sat 9-5 Sun 12-4

NIAGARAâ&#x20AC;&#x2122;S ONLY

VISIT US AT

728 Canboro Rd, Fenwick lampmanfurniture.com 905 892 4701

“Some of the clothing I have is 60 years old. Pieces from the forties or the fifties; I love that era, to think that someone in that era wore this…wow. I think of pieces and I get flashbacks of people in the seventies wearing this piece to a disco. It’s cool when you think of the story behind it. Who wore it? Where’s it been?” We know our grandparents kept their clothing in good condition. If yours are alive, just peek into their closet. “There’s been such a change in our approach to clothing when you think of the evolutions of how many clothes people own,” says Daigle from her Brock office. “When I think of my parents or grandparents they didn’t have a wardrobe that exceeded 25 pieces of clothing. There’s been an acceleration in our acquisition of clothing partly because clothing has become so cheap. It’s easy for me to have two drawers full of t-shirts where maybe I wear one shirt in the summer because it’s only $15, I don’t hesitate to buy more.” It’s clear not all vintage is created equal. The prices for vintage can vary radically depending on where you find it and how special the piece actually is. With the image of Christina Cruise jumping into bins of clothing floating before me, vintage enthusiasts can sit back and order secondhand luxury clothing through websites like etsy.com and let vintage junkies like Miss. Cruise do the dirty work of seeking out the best clothing for us. But if you find yourself becoming interested in vintage and end up looking for that one-of-a-kind item at

a second hand store, possibly consider these questions when selecting: It is lined? Is it made in Canada or the US or in Asia? Is it well taken care of? Is it classic or will it be unfashionable in less than three wears? Is it made of a lasting fabric like a silk or a wool instead of synthetic? Does it make you unbelievably happy to wear it? These are the questions we might ask ourselves when we shop to get the most out of our clothing. “For those of us who are more fortunate and can spend a little more on clothing, look at your preferred brands and be picky and make sure you buy clothes that come from ethical conditions and are ethically sourced,” says Daigle, who admits, her closet is as full as the next person’s but she is trying to stick to the “less than 25 rule” by giving a piece of clothing away if she purchases a new one. As the girls come together for one last shot on the wide orange sofa, candles flickering on the brick walls behind, lithe bodies dripping in elegance and sparkly blue sequence, the scene is as high fashion as they come. “Oh, I just love this dress – it’s so romantic,” says one model to the other as the woman settle into each other to pose for the camera. As they lounge, the stories of the clothes can almost be heard above the direction from the photographer. With the romanticism of a lost story, clothing made in safe conditions, a light environmental impact and sex appeal, what’s not to love? Sign me up for saving the planet, one second-hand sparkly sequined dress at a time. TM

WHERE TO BUY: BLK CINEMA POP UP SHOP November 15 – December 15, Bodega 82, Locke Street South, Hamilton www.blkcinema.com

Mount Carmel Centre | 3770 Montrose Road, Niagara Falls, ON, L2H 3K3 | Phone : 905.356.1641 Fax : 905.356.5300 | www.caswellsclothing.com

We’re happy to serve the Pelham community at our new Fonthill branch!

H OME S

WE CREATE THE FOR YOUR

MEMORIES! AFFORDABLE LUXURY WITH UNIQUE & TIMELESS LIVING SPACES FOR YOUR ENTIRE FAMILY.

130 Highway 20 E Fonthill Marketplace

Shane

Kelly

Adam

TONY D’AMORE INFO@WILLOWBRIDGENIAGARA.COM WILLOWBRIDGENIAGARA.COM 905.328.4529

Gord bringing it all Bamford back home by Michael Raine CanadianMusicianRadio.com

“W

e moved back from Nashville. We spent a couple years there and enjoyed it and I’ve been going there for many years, but we’re back in Canada where we should be,” says Gord Bamford, kicking off the conversation with CentreStage as he watches the foundation being dug on his family’s new home near Stettler, Alberta. He wears his patriotism on his sleeve and in his songs, and it is not hard to understand why. Canada has been very, very good to this homegrown country star. “I think you’re always trying to break into different markets and obviously I’ve enjoyed great success in Canada and now Australia and a bit into Europe,” says Bamford, who is the only two-time winner of the Country Music Association’s prestigious Jeff Walker Global Artist Award outstanding achievements by a country artists originally signed outside of the United States. “You just want to give it a swing, right, to go down and try to get things happening. But it’s really, I don’t know, I’m a little jaded towards the market down there to be honest with you. It’s a little cutthroat and very political. If you’re not an American, it’s tough to break into and it’s a little sad or kind of a shame to have experienced that part of it, for sure, because we have such a great industry here in Canada and so many great artists that deserve to be on the radio down there and unfortunately it’s just not happening.” That is not to say Bamford regrets moving to Nashville, or that he won’t still be there regularly to write songs and record. It’s more that it’s given him new perspective on what he appreciates about his home country. That appreciation is evident on “Ain’t It Grand,” one of his latest singles, which will be included on his eight studio album that is slated for release sometime in 2018. Featuring Blue Rodeo’s Jim Cuddy, “Ain’t It Grand” is a bombastic love letter to Canada, referencing Hockey Night in Canada, the Blue Jays, Tim Hortons, the Calgary Stampede, and more. The song was inspired by the unabashed patriotism he witnessed in Nashville. “Us as Canadians, we’re, I think, very humble people and obviously we love our country, but I think we can talk about it more and that’s the whole idea behind this song and to have Jim on it was amazing. It’s was kind of an anthem for Canada, that’s what I’m hoping it ends up being and hoping that song is around here for many, many years.” With a discography that now dates back 20 years and has earned him 16 Canadian Country Music Association Awards and four JUNO Award nominations, “Ain’t It Grand” has a lot of competition to make it into Bamford’s setlists. But when the Neon Smoke tour arrives at the FirstOntario Performing Arts Centre on Jan. 28th, Bamford is determined to give fans what they want. “It’s going to be a pretty cool show and we’re going to play all the songs that you’ve heard on the radio and make sure that all our past hits get into the show,” says Bamford, noting he’ll definitely be pulling out some older hits like “All About Her,” “Disappearing Taillights,” and “Drinking Buddy.” “We did an arena tour last time with Joe Nichols, but I really enjoy the smaller rooms. I love to be able to know that everybody in the room feels like they have my attention.”

GORD BAMFORD | SUN 28 JAN A HOT TICKET presentation. One of the most decorated artists in Canadian country music makes his Partridge Hall debut. Tickets on sale now at FirstOntarioPAC.ca

FirstOntarioPAC.ca

#ONTHELANE

LUNDY’S LANE

NIAGARA’S DINING, ENTERTAINMENT AND SHOPPING DISTRICT 75 SHOPS 55 EATERIES LIVE ENTERTAINMENT LUNDYSLANE.COM

// A B O U T T O W N

HOME SWEET HOME by Lauren Charley

“Characterized by complex and intense flavours derived from concentrated sugar, acid, and berry extracts, Canadian Icewine continues to win top accolades at international competitions across the globe,” – Wine Country Ontario

When the weather is cold, and we begin to wind down from the season’s festivities, we seek ways to beat the post-holiday blues. January is not a month to bide your time in Niagara, as it is the time of year we celebrate our finest liquid delicacy- icewine! It’s a delicacy because it’s harvested only once a year, when the temperature and conditions are just right. As sweet as the delicious beverage is, the procedure to make it is sour, but in the end, the result for farmers is beautiful; and so, once a year we celebrate with a tribute to icewine. Though the celebrations occur annually, every year there is new talent, new pairings, and new products from the local wine makers and culinary expertise at the Niagara Icewine Festival.

A LITTLE ABOUT THE ICEWINE MAKING PROCESS Ontario has produced icewine since 1984, becoming internationally renowned for its production on the global wine stage in the early 1990s. Although icewine dates back to the later part of the 18th century in Germany, due to specific weather conditions, it can only consistently be produced in Canada. The process fascinates visitors, as icewine is derived from grapes which have been left outside to frost naturally. These frosted grapes can only be harvested at night time when the temperature has remained between -8 and -12 degrees Celsius for twelve consecutive days. Each grape produces only one drop of wine - hence why icewine is considerably more pricey and sold in smaller quantities than table wine. >>

TODAYMAGAZINE.CA 71

NIAGARA WINE FESTIVAL

VQA STANDS FOR VINTNERS QUALITY ALLIANCE. VQA ONTARIO IS AN INDEPENDENT AUTHORITY THAT ESTABLISHES AND MONITORS THE PROVINCE’S “APPELLATION OF ORIGIN” SYSTEM. WHEN YOU SEE VQA ONTARIO ON A BOTTLE, IT MEANS THE WINE IS MADE FROM 100% ONTARIOGROWN GRAPES, WHICH HAVE BEEN APPROVED THROUGH A STRICT QUALITY-ASSURANCE PROGRAM. - Wine Country Ontario

The Icewine Festival is part the Niagara Wine Festival- a trio of Ontario’s biggest annual wine celebrations including the Niagara Grape and Wine Festival in September, and the Niagara Homegrown Wine Festival in June. In collaboration with several stakeholders, Niagara Wine Festival works with local wineries and leaders in the Hospitality & Tourism industry to put on flawless events celebrating the area’s bounteous viticulture.

THE ICEWINE FESTIVAL For 23 years the region has hosted the annual Niagara Icewine Festival during the first month of the new year. Over the course of three weeks, more than 40,000 attendees from near and far come and celebrate Southern Ontario’s most divine alcoholic beverage. This year, a total of 35 wineries will participate, hosting visitors to their properties and demonstrating the talents from their vintners and chefs through competitions held throughout Niagara-on-The-Lake and Twenty Valley. Wineries invite the public to their grounds to reveal their icewines carefully partnered with a gourmet food pairing to enhance their products’ specific flavours. Over the course of the festival, an array of events take place from casual tastings, to sophisticated dinners, to glamorous galas.

ICEWINE GALA January 12th 2018 Fallsview Casino Resort, Grand Hall Every year attendees dress up in their most elegant attire and prepare for an evening of fine wine and dining at the Niagara Icewine Gala. Taking place in the Grand Hall of the Fallsview Casino Resort, the spacious venue is transformed into a magnificent ballroom with stunning decor, live entertainment and a dance floor. This year all of the 35 wineries participating in the festival will proudly pour their finest VQA icewines and table wines, accompanied by stations of innovative food creations. For this year’s theme, ‘Authentically Canadian’, a special menu of dishes representing each province will be prepared by the chefs of Niagara Casino.

NIAGARA’S TWENTY VALLEY WINTER WINE FEST January 12th-14th, Jordan Village Kicking off the festivities of the icewine season, Niagara’s Twenty Valley hosts the annual Winter Winefest, showcasing the talents of wineries from the valley which spans from West St. Catharines to Grimsby. Jordan Village is transfigured into a European-style market with fire pits and outdoor art installations, showcasing over 35 food and craft beverage producers from the Niagara region. This year, the Winter Winefest will be hosted by Celebrity Chef Susur Lee, a Hong Kong-Canadian chef who owns several Toronto Restaurants and is famous for his appearances on Chopped Canada an Top Chef Canada. Winter Winefest’s Sparkling Dinner and Icewine Brunch will feature gourmet multi-course meals inspired by Chef Lee, with aromatic VQA wines.

ICEWINE FESTIVAL IN NIAGARA-ON-THE-LAKE January 20-21st & January 27th-28th Niagara-on-the Lake Heritage District Each year Niagara-on-the-Lake hosts an extraordinary itinerary of events in the town during the three-week festival. Over the weekend of January 20th-21st, Queen Street is closed off so the public can explore the grounds of the Icewine Village. Attendees purchase tokens and fill their souvenir glasses to sample pours of NOTL’s local icewines from 26 wineries and taste the delectable food pairings, as they admire ice sculptures and enjoy live music. A second winter market, the Shop, Sip, Sample, and Savour occurs on the weekend of January 27th-28th, also in the Heritage District of Niagara-on-the-Lake, where local wineries and breweries sample their table wines and craft beers along with edible creations from signature kitchens. The Sparkle and Ice Gala on January 19th invites guests to enjoy a tasteful evening of music and dining inside the beautiful Grand Hall at the Courthouse. Additional events include the Flash & Panache Icewine Cocktail Competition, and the outdoor White on Ice Dinner, showcasing the best of Niagara-on-the-Lake’s culinary and mixology talent.

ICEWINE FESTIVAL IN NIAGARA FALLS January 26th & 27th at Scotiabank Convention Centre At the Scotiabank Convention Centre in the Fallsview District, Niagara Falls will host an extraordinary event allowing guests to enjoy 3 hours of entertainment and sampling from 20+ wineries, all included in the price of your admission ticket. This unique experience enables attendees to taste a variety of Niagara’s finest wines and icewines, along with savoury dishes at multiple stations featuring the creations by the area’s top culinary experts.

DISCOVERY PASS Over the three weekends of the Niagara Icewine Festival, The Discovery Pass allows guests to partake in eight adventures of their choice, redeemable at any of the participating VQA wineries along Niagara’s Wine Route. Explore the unique charm each of each property you visit, and taste the featured icewines accompanied by an innovative gourmet culinary pairing. Check out the Discovery Pass Listings ahead of time to see which wineries offer a pour with a savoury or sweet treat which sounds the most intriguing. In past years, one host allowed their guests to toast their own icewine-infused marshmallow! Whether you’re a visitor to the area discovering icewine for the first time, a vino enthusiast looking to partake in the action of the wine season, or a Niagara local seasoned in the traditions, there’s something for everyone to enjoy during the Niagara Icewine Festival. Mark January 12th-28th 2018 in your calendar and start planning your icewine experience. Visit niagarawinefestival.com/ to keep up-todate with the recent information, and check in with your favourite wineries to see what special treats they have planned for the festival! TM

Tips for Serving Icewine: Icewine is always served chilled. It’s known as a dessert wine, as it’s sugary flavour nicely pairs with sweets- or you can enjoy it as your après-dinner treat on its own. It also complements rich, strongly flavoured foods such as aged cheese.

ICEWINE MARTINI 1 oz icewine 1 ½ oz premium vodka 1 splash club soda 1 frozen grape, for garnish Shake icewine and vodka together with ice in a cocktail shaker. Strain and top with club soda. Garnish with a frozen grape and serve in your favourite martini glass.

TODAYMAGAZINE.CA 73

SUPPORTING TOMORROW’S VOICES By Jill Tham I Photos: Elizabeth Klassen

Many studies report the positive effects that music has on individuals. Whether playing an instrument in a band, singing in the shower, or tapping your toes in the audience, there is something to be said for the positive benefits to those who engage in musical activities. Todd Green has a passion for promoting the benefits of music. As a professor at Brock University he has been instrumental in determining the role of corporate responsibility and ethics in the arts and entertainment industries. One year ago, Todd Green spearheaded Choir Nation, a non-profit organization that gathers people together in song. The program offers a drop in program for individuals as well as corporate and group events. Participants gather together to learn songs and perform them for an audience: usually on the same day. For corporate and business groups, this unique team building activity has led to more camaraderie in the workplace and increased confidence in the participants. Singers boast of the intrinsic benefits of taking a well deserved song break in the middle of the work day or conference. It has been Green and his business partner, Mendelt D. Hoekstra’s, goal since starting up Choir Nation to implement a children’s choir. “The program is called Tomorrow’s Voices. Our slogan is ‘kids should be heard’,” says Green. “It was a play on the saying ‘Kids should be seen and not heard.’ We want the kids to have a voice and get to sing with each other.” Green developed the concept for the children’s choir in hopes of providing access to culture and music for the youth in the Niagara Region. He is ecstatic about the opportunity TODAYMAGAZINE.CA 75

WANT MORE DISCOUNTS?

SAVE UP TO 90% OFF TOP ATTRACTIONS, RESTAURANTS AND MORE WITH TODAY’S DEALS.

VISIT SAVEABUCK.COM/CONTEST FOR A CHANCE TO WIN A NIAGARA FALLS GETAWAY

Tomorrow’s Voices can bring to our young people. “I see the benefits of music on our adult clients and I wanted the same for children,” explains Green. “Tomorrow’s Voices is a choir for children who might not otherwise have a chance to sing,” says Green. “There are many programs out there that provide athletic funding, but not something for music,” says Green. “There is music in schools, but we felt an opportunity to have kids from different backgrounds come together.” The group meets every Wednesday at the Marilyn I. Walker School of Fine and Performing Arts. Participants are bused to the program and a nutrition break is provided by Community Care. With only 4 weeks of the program under his belt and already 43 participants between the ages of 7 and 17, the program is an overnight success. Green enjoys the energy in the room as heads bob up and down and toes tap to the music. “It is a release and a stress break for the singers,” says Green. “We don’t get too uptight if they make mistakes and get the notes wrong. It is not high pressure, it is the opposite of that.” Green is pleased with the cohesiveness he has witnessed forming within the group despite the short time frame they have spent together. “Bonds are starting to form in the group. It’s great to see them becoming buddies and talking about music and singing,” says Green. “Their eyes are closed and they are in the music.They are having fun and relieving stress.” Choir Director for the program, Sarah Jerrom, is continuously inspired by the participants. “These kids are really fun to work with,” says Jerrom. “They can be so expressive, especially when they can relate to the lyrics or simply when they’re being moved by the music. It’s absolutely amazing to witness and I feel very lucky to have the front row seat for those moments.” Jerrom carefully selects the songs for each week. “I try to pick songs that are relatively current, catchy and have a positive message,” she explains. “Since we started up, we've been working on songs by Adele, Vance Joy, The Lumineers, and Justin Timberlake.” “I also look for songs with a wide vocal range and that have built-in harmonies or backgrounds,” says Jerrom. “I’m enjoying the challenge of finding pieces. My favourite part about working with them is watching their faces while they’re singing.” “This is a unique opportunity for kids in the region to come together,” states Green. “I hope people can get an understanding that because of our supporters (such as TD Bank and the Brock Department of Dramatic Arts) there is no cost to the kids. They are getting so much enjoyment out of the program. St. Catharines has been our pilot site. The big picture vision is to have one of these choirs in each major city in Canada. Ideally within 3-5 years we would love to expand and have 10-15 of these around the country.” Canada’s Juno winners and nominees have stepped up to support Tomorrow’s Voices. “The group will be performing the song Stompa with Serena Ryder at the Burlington Performing Arts Centre,” says Green. “We also attended sound check of country singer Dallas Smith.” In front of an excited crowd, Juno nominee, Royal Wood, accompanied the choir at their launch event this past November at the First Ontario Performing Arts Centre. Involvement in Tomorrow’s Voices doesn’t just benefit the participants. “After the session, my mood is always lifted,” says Green. “If I am tired on my way to the program, I come out inspired. They turn my day around.” TM

OLSEN-SOTTILE

INSURANCE BROKERS INC.

OLSEN-SOTTILE.COM YOUR FREE PERSONAL, AUTO & HOME OR COMMERCIAL INSURANCE QUOTE NIAGARA FALLS 905-357-2140

| 905-984-4266 ST. CATHARINES

be part of the bigger picture Christmas is the perfect time of year to step out of yourself and go in search of that perfect volunteer opportunity youâ&#x20AC;&#x2122;ve been looking for. Whatever your forte is or wherever your interest lies, there is likely an opportunity for you to help out in that capacity. Here are just a few examples of some opportunities to give back to the community during the merriest of seasons (and hopefully beyond). >>

TODAYMAGAZINE.CA 79

COMMUNITY CARE

This organization has many different programs including food and shelter to emergency services.

How you can help: •

by donating food or organizing your own food drive

•

Adopt a teen or senior angel: backpacks or bags on wheels are filled with necessities.

•

• • •

Adopt an Angel: toys and stocking stuffers are collected for children, fom babies to 12 years of age.

Keep someone warm: donate hats, gloves, coats, boots or slippers, and help keep somebody warm. Adopt a family: your family can adopt a family in need, and help give them a wonderful Christmas.

Fill A Holiday Barrel. This is a great initiative for companies, organizations, schools or apartment buildings. Each week you can collect a different type of donation (toys, winter wear, hygiene products, food) For information on all the different programs available at Community Care, visit, communitycarestca.ca

PROJECT SHARE

This organization provides emergency food and support services to residents of Niagara Falls.

How you can help: You can “adopt” a family at Christmas time and help them to have a happy Christmas. You can also make donations of in-kind items, some of their most needed items are: gifts for teenage girls, girls for teenage boys, gift cards, gifts for toddlers, pajamas, winter accessories and toiletries. More information is available at projectshare.ca

MEALS ON WHEELS

This non for profit delivers nutritious meals to those in need and helps to foster independence. Recipients of meals are usually elderly, have a chronic sickness, a physical disability, etc.

How you can help: • •

Volunteer to be a meal delivery driver (maybe even on Christmas eve or day) Help out in various other capacities as well, such as with fundraising, PR or office work.

NIAGARA HEALTH SYSTEM

The NHS is made up of six sites throughout Niagara (in Fort Erie, Niagara Falls, Niagara-on-the-Lake, Port Colborne, St. Catharines and Welland).

RAFT

A place for at-risk youths in the Niagara Region

How you can help: Volunteers are always needed to assist with special events and recreational programs such as their annual Christmas dinner. They can also always use donations of items such as hygiene products, healthy snacks, prepared meals, canned goods, office supplies, winter accessories such as hats and mitts and socks. Items can be dropped off at any time during business hours.

VOLUNTEERING AT NURSING HOMES

There are many nursing homes throughout the Niagara Region, and many have numerous senior citizens who never get any visitors. Spread some holiday cheer by going and chatting with the residents, or maybe volunteer to organize a social event…who knows what kind of new friends you will make! For a full listing of nursing homes in the Niagara Region, visit niagararegion.ca. Volunteer opportunities are outlined on the website.

KRISTEN FRENCH CHILD ADVOCACY CENTRE NIAGARA

The main mission of this charity is to provide service to children and families in the Niagara Region who have been impacted by child abuse. This charity operates without any government funding and relies on fundraising efforts to keep operating. They are always happy to receive one time donations, monthly pledges or an annual gift, in memoriam donations, in-kind donations such as teen/tween friendly dvds, youth and family friendly magazine subscriptions, stuffed animals, non perishable snack items, new toys and books and more. More info at kristenfrenchcacn.org

HELPING OUR FURRY FRIENDS

If you love animals, there are many animal charities that can use donations around the holidays. Donations of various items such as food, cat litter, bedding, bowls, towels and more, are always appreciated by the non-profit animal groups in our area. They are also always looking for assistance with fostering animals, which involves taking care of an animal until a forever home can be found. Some local groups to look into helping are: Pets Alive Niagara(petsaliveniagara.ca), Animal Assistance Society of Niagara, Port Colborne Feline Initiative (pcferalcats.org), Community Animal Allies of Niagara (caancatmobile.org), and Welland Humane Society (wellandspca.com)

There are countless ways to give back to the community, not just during the holidays, but on a year round basis.

How you can help: There are numerous volunteer positions available at these hospitals, and they involve assisting with patient and family care, auxiliary membership, fundraising and retail, and information and customer service. Visit niagarahealth.on.ca for more info.

A great site to visit to see what organizations are looking for volunteers and the various positions available is niagara.cioc. ca/volunteer. You can search by organization name, or area of interest. TM

WINNER “NEW YORK STATE’S BEST CRAFT BREWERY” -TAP NY 2016

55 E. HURON ST, BUFFALO NY | 716.854.5050 WWW.BIGDITCHBREWING.COM

A view to thrill

Niagara Helicopters Flightseeing Tours

Niagara Helicopters 3731 Victoria Avenue Niagara Falls, ON

905 357 5672 niagarahelicopters.com

PETTI HAIR SALON

4728 Morrison St. Unit 7, Niagara Falls 905.246.7063

By Gabrielle Tieman-Lee

The newest attraction to join Niagara Falls’ excitement lined Clifton Hill has drivers living out their wildest Mario Kart racing dreams – minus the bananas and turtle shells. This isn’t your old school, tire lined, birthday party go kart track; HOCO Limited is putting the finishing touches on their Niagara Speedway – a massive, multi-level go kart raceway featuring a four story corkscrew, undulating ramp and over 1800 feet of twisting and varied track. >>

TODAYMAGAZINE.CA 83

When the track opens in Spring 2018, HOCO says Niagara Speedway will be North America’s largest elevated go-cart track and the first of its kind in Canada. “It is the largest [track] in North America and there is nothing like it in Canada,” said marketing director Joel Noden. Only steps away from the falls, this marriage of traditional go-karts with an elevated roller coaster style track is going to pack a rush like no other attraction; at its peak, drivers will reach 40 feet of elevation as they spiral down, racing against the clock and their following race car drivers towards the checkered flag finish line. Noden said there is only one other go kart track that compares in North America and it can be found in Branson, Missouri – a park with three different elevated go-kart courses modelled around the famous Mario Kart video game. But the track is simply not to scale of the new Niagara Falls attraction. So why exceed the popular Missouri track in size? Well that was a simple answer. “Because we do everything big,” said Noden. “We have Canada’s largest mini putt course, we have Canada’s largest arcade, we had Canada’s only SkyWheel until this year. Everything we do is big.” Noden said along with building the best and the biggest attractions, HOCO strives to bring repeatable attractions to Niagara Falls for visitors who continue to return to the city again and again. “People are coming back [to Niagara Falls] more frequently -- three, four times a year,” said Noden. “Our largest audience is from the GTA and the Golden Horseshoe – that is our customer – so we want to give them more things to do. They don’t really need more places to stay, we have lots of hotels, but what we keep hearing from surveys we have done on our properties is people are looking for more things to do.” With a planned price set at a reasonable $9.99 dollars per five to six minute ride, HOCO has made it quite possible for riders to take multiple spins around the track. “[The Speedway] is a repeatable attraction,” said Noden. “It is not

going to be a one and done. You will want to return and race your family and friends again and beat your scores from last time. Just like mini putt – we have people come back year after year with their old score cards, trying to beat their previous scores.” The Speedway will also have lower set fees for riders accompanying the driver in the two-person car. Along with the Speedway, HOCO recently opened the well-received ride 3D Zombie Attack – a multi-sensory attraction created by TrioTech which has riders fight and attempt to survive real-time 6D brain-hungry zombies. Zombie Attack can be found right next to the Speedway. “We were working to create a unique experience that you won’t find anywhere else in Canada,” said Noden. “We try to do that with everything; you won’t find another mini putt course with a volcano in the center of it and waterfalls and life sized dinosaurs. Everything we do we try to put a unique twist to it so it’s different. “You kind of do the Falls, look at it, and go ‘Okay, what now?’” said Noden. “And then you turn around and look behind you and we are that what now.” The Niagara Speedway is only a portion of HOCO’s longterm ten acre redevelopment project for Clifton Hill – with the goal to create not only more attractions, but more open space. The plan went underway over a year-and-a-half ago with the demolition of the Comfort Inn Clifton Hill building – which created a large site for expansion for fresh entertainment facilities. This also opened up over 20 thousand square feet of renovations and 30 thousand square feet of new buildings and extensive streetscape site work. HOCO as well recently completed a complete gut, redesign and outdoor dining expansion of the Kelsey’s on Clifton Hill – which has set a new standard for dining amongst the attractions. “Next we are looking at reworking the Boston Pizza, Tim Hortons and Wendy’s,” said Noden. “We want to continue to make everything bigger and better for visitors to the Falls.” TM

GET SOLD ON…

Whether you are a prospective buyer or seller you might be finding yourself among some stiff competition. Enlist the services of one of these professionals who have employed and crafted successful strategies fulfilling many of their clients needs in Niagara’s real estate market. KEVIN HEALEY Kevin specializes in the real estate markets of cities of the Niagara Region. He showcases a wide variety of residential properties as well as multiunit investment properties. You can be confident that he will guide you to neighbourhoods that offer the best value. Kevin understands how to strategically market homes so they receive maximum exposure on the web - to the most interested and qualified buyers. He will treat you with the highest standards of service!

HOMEHUBMAX INC. REAL ESTATE BROKERAGE 43 Foxtail Ave., Welland 905.228.4811 I homehubmax.com

NANCY BAILEY Nancy is proud to announce to her clients and friends that she has joined Engel & Vöelkers Niagara, Brokerage opening soon in Niagaraon-the-Lake - a luxury brand recognized around the world for its culture of exclusivity, competence and passion. These core values are shared by Nancy and are the driving force behind the trusting relationships she has built during her successful 8 years in residential and commercial real estate.

ENGEL AND VÖELKERS NIAGARA, BROKERAGE 3521 Portage Rd., Unit 1,Niagara Falls, ON 905-356-1800 C: 905-371-4234 niagara.evcanada.com homesbynancybailey.ca

Shutterstock.com

// B U S I N E S S C O M M U N I T Y

THE ROAD : AHEAD

for NAFTA and Niagara’s wine industry, the future remains uncertain. By Grant LaFleche

Everything has changed. The future always contains a degree of uncertainty. The known unknowns that can turn cause even the best-laid plans of mice and men down blind alleys. So we build systems to safeguard against the outcomes we cannot fully predict. Laws, regulations and treaties are our bulwarks against chaos, created to impose a degree of predictable order. For the last 25 years, the North American Free Trade Agreement has been one of Canada’s surest and steadiest economic defences. It defined how our nation, Mexico and the United States of America did business. Whatever imperfections NAFTA might have had, it prevented – to borrow a metaphor from the late Prime Minister Pierre Trudeau – the American elephant from rolling over and crushing Canada. NAFTA did not build a utopia, but the treaty became deeply ingrained in all three countries, and millions of jobs depend on its rules.

But everything has changed. The election of Donald Trump to the presidency of the United States swept into play a new era of populism and economic nationalism. America, in the world according to Trump, got a raw deal out of NAFTA. Canada and Mexico were taking advantage of the U.S. “The worst deal ever,” is how the president has described NAFTA. If the deal could not be rewritten to better suit American interests, it could be torn up, he said. Four furious rounds of negotiations between Canada and the U.S. have failed to produce a revised deal. The tension between the two sides spilled from the negotiating table into the public as Foreign Minister Chrystia Freeland and U.S. Trade Representative Robert Lighthizer traded barbs in front of reporters when the fourth round of talks failed to produce a deal. A fifth round began in Mexico in November, but there were few signs the acrimony was

fading. Both Canadian and Mexico baulked at U.S demands that all North American cars be built with 50% American parts. The tensions are so high and the sides so far apart that many industry leaders, including members of Canada’s wine industry, are actively tamping down expectations that a deal will be reached anytime soon. Writing for National Newswatch, Canadian international trade expert Peter Clark, who has advised Canada’s wine industry on trade issues, says that until the U.S. “take, take, take” approach gives way to a willingness to reach a compromise, little progress will be made. “On the poison pills, where the divisions are deepest and most intractable, there is no movement. All are deal breakers. Even those proposing these impossible changes are not trying to find a middle ground,” Clark writes. “If you cut the poison pill in half, the remainder is still toxic. Seppuku is not a popular sport among Canadian negotiators.” And while the back and forth continues,

communities like Niagara can only wait to see if NAFTA will swallow the poison pill or spit it out. “NAFTA has a huge impact, and a community like Niagara has many businesses and many industries that depend on NAFTA,” says Mishka Balsom, president and CEO of the Greater Niagara Chamber of Commerce. “There are industries like the wine industry in Niagara, but there are also many smaller industries, including smaller manufacturers that depend on NAFTA.” Niagara’s wine industry is understandably nervous. NAFTA contains provisions that allowed it, and its sister industry in the British Columbia wine region, to grow and expand. Canada negotiated some protectionist concessions for the domestic wine sector when the original Canada-US free trade agreement was forged in 1987. In exchange, Canada agreed to open its markets to more American wine. While that agreement resulted in a significant increase in American wine sales in Canada, the protectionist measures were grandfathered

American negotiators are claiming the exclusive sale of Canadian wines in Canadian grocery stores - a situation supported by the grandfathered clauses in NAFTA - is unfair. They are seeking to open up grocery stores and speciality shops to American products. Paszkowski says that has the potential to destabilize the share of the Canadian market held by Canadian winemakers. “It’s not just about free trade, but also fair trade,” Paszkowski says. A quieter concern in the wine industry is that Ottawa, in a bid to protect larger Canadian industries like softwood lumber, may give in to American demands on wine as a quid pro quo. St. Catharines MP Chris Bittle says Canada does not intend to sacrifice one industry to protect another. “Certainly I have heard the concerns of our wine industry, and I raise those concerns (with the federal government) at every opportunity,” he says. However, there are many key issues separating Canada, and the U.S. and the demise of NAFTA remains a possibility.

A quieter concern in the wine industry is that Ottawa, in a bid to protect larger Canadian industries like softwood lumber, may give in to American demands on wine as a quid pro quo. into NAFTA in 1994, says Dan Paszkowski, president of the Canadian Vintners Association, giving the domestic industry enough shelter to grow. Although Canadian wine producers have had to navigate a labyrinth of domestic laws and regulations to sell wine at home - including archaic regulations that prevent the sale of wine between provinces - NAFTA allowed Canadian wine to be sold in Canadian grocery stores, and wineries could sell their product exclusively in their own shops. Combined with market initiatives like Vintners Quality Alliance (VQA) labels to identify wines made from Canadian grapes and the rise of wine tourism, the NAFTA provisions helped the Canadian wine industry become a $9 billion a year business. It’s an impressive statistic, especially when one considers how little land Canada has to grow grapes that can be used to produce quality wines. However, Canada’s wine industry is still a pigmy compared to its Godzilla sized American counterpart. Paszkowski says California has more land to grow wine grapes than the entire Canadian grape growing sector. What’s more, the American wine industry is worth $275 billion annually, he says, and controls about 14 percent of the Canadian market. Domestic wine, by comparison, holds around 10 % of the market. The rest is held by imports from international wine regions including Europe. At the same time, Canadians have to jump through a series of hoops to sell wine in the U.S, including hiring American distributors to bring the wine to markets, Paszkowski says. This drives up the price of Canadian wine in the U.S. and reduces sales. The result is a wine trade deficit of some $460 million in favour of the US. Paszkowski notes the irony that a US trade deficit with Mexico was a key factor in Trump’s drive to revamp NAFTA in the first place. The deficit will only increase if the White House gets its way.

Exactly what would happen if the United States walked away from NAFTA is as unclear as the fate of the talks themselves. Paszkowski said the best case scenario if NAFTA collapses would be the restoration of the old Canada/US free trade agreement that predates the three-way agreement with Mexico. If that happens, the grandfathering clauses in NAFTA that were part of that earlier agreement would remain intact and, for the wine industry, little would change. However, given the strident America-first approach adopted by the White House, it isn’t at all clear if the old agreement will be restored. It seems as likely as not that the U.S. may want to craft an entirely new bilateral agreement with Canada. The solution for Canada may lay not with Washington, but with individual states. Since Trump was elected, Canada has begun to approach state governors on those issues, such as climate change, where there appears to be no compromise with the White House. Bittle says part of the Canadian NAFTA strategy has been to appeal to those states that benefit the most from the trade pact. Since they stand to lose millions of dollars if NAFTA dies, the strategy aims to place pressure on Trump from inside the U.S. as well as from Ottawa. Already state politicians and industry actors are pressing the Trump administration to turn the heat down on NAFTA talks. Whether this approach could mean Canada would pursue deals on a state-by-state basis if NAFTA dies is something Bittle would not speculate on. No one can really predict what will happen next, Bittle says. No one expected to be in this place because NAFTA was one of the certainties in a world where few exist. But everything has changed. TM

When you support local business, you’re supporting a dream.

DOING BUSINESS IN NIAGARA

we’re here for you!

eat. drink. save. Winery Tours, Distilleries, Restaurants, Craft Breweries and more...

Quick. Easy. Free. CALL US FOR A QUOTE TODAY!

905-688-2772 www.morisoninsurance.ca

102-25 Corporate Park Drive, St. Catharines

“Morison Insurance helped my family save over $1,300!” Samantha K

CALL ME FOR THE INSTALLATION OF YOUR HEATING AND COOLING SYSTEM IN THE NIAGARA REGION

JASON MARR

905-704-1779 | jjmheating@gmail.com www.jjmheatingandcooling.ca 68 McCaffery Cr., St. Catharines, ON

making connections between new and old

Download the app & save on your favourite experiences

QUEENSTREET CA R P E N T RY & C O N T R AC T I N G

queenstreetcarpentry.com

Putting The Hammer Down By Jill Tham

The Life of One of Niagara’s Premiere Auctioneers

TODAYMAGAZINE.CA 91

ive years ago, Gibson and a small elite group of participants attended the Auctioneers College of Canada in Edmonton, AB. “It is the only school of its kind in Canada,” says Gibson. “We started on Monday and by Wednesday night we were thrown into running an auction.” Gibson, who admits he was nervous that night, came out with a passion for being an auctioneer. He started his own company: Gibson Auction Service. “I am a real people person. I love the interaction with people,” says Gibson. “That is one of the main drivers for me.” After a few years of auctioning under his belt, Gibson focused his energy on charity fundraising events. “I went back to school for certification and I am now one of only five auctioneers in Canada with Benefit Auctioneer Specialist credentials,” says Gibson. “I have focused on the charity world because life has been good to me and I want to give back,” says Gibson, now retired after 34 years in the RCMP specializing in human trafficking. Through training and experience in the field, Gibson has learned two ways to succeed at an auction. “Sticking to the ‘formula’ and proper planning is what makes an auction profitable,” says Gibson. “I stick to the format developed by charity auction specialists and it really does work.” Gibson credits proper structure of the evening and item placement as important factors in his success. “Having big ticket items auctioned off in the middle of the event instead of waiting until the end of the evening is key,” says Gibson. “Another important part of an auction is the planning,” explains Gibson. “It is what makes the evening flow.” Remaining in close contact with the charity throughout the various stages of the event planning is crucial. “I sit down with the charity and find out what is most important to them,” says Gibson. Gibson has been successful in making donation dollars grow at various auction events. “At a church charity, our goal was to make $1,500.00 and the auction drew in $6,000.00.” says Gibson. “My wife says I can sell anything to anyone,” laughs Gibson. Although Gibson provides charities with a list of over 400 suitable items, auctions don’t need to be extensive in the number of items. “I have l e d auctions with lots of items, but usually around 20 articles works best,” says Gibson. Auctioneering requires a certain “je ne sais quoi” in its conductor. “It’s about me as the auctioneer,” says Gibson. At all times, concentrating on the number patterns and reading the audience is required. “He wants it, she wants it. I have to know my number patterns while at the same time focusing on the bidders.” Gibson uses two phrases called “fills” that he chants when auctioning. “I keep it simple so that the audience can think,” says Gibson. “I use the words, ‘What about?’ and ‘Who’s the bid?’ says Gibson. “It’s fast, but I put music to it.” Keeping the number patterns in his head while engaging with the audience is the secret to Gibson’s style. “It can be mentally tiring, but it’s just a rush,” he says. Gibson recalls the hours of rigorous training he received. “We were required to stand in a circle shoulder to shoulder and face to face with two other auctioneers while each of us recited auction chants,” says Gibson.

“If one of us made a mistake the instructor would tell us to start again.” Although Gibson has received extensive training for his job, he frequently practises his chants. “I auction to myself everyday in the car for five to 10 minutes,” says Gibson. “It is important to practise the patterns because it would be awful if I went the wrong way. I spend lots of time burning the patterns in my mind.” Gibson enjoys the excitement of his role as auctioneer. He uses humour and games to draw in the crowd and keep them interested in the auction. “I often play a game of heads and tails that can sometimes fetch an additional $500.00 for the charity,” explains Gibson. From desserts to truck loads of manure, the possibilities for auction items are endless. “Often something as simple as auctioning off two strong men to work for the afternoon can bring surprising results,” says Gibson. In April, Gibson will be facilitating the Canadian Warplane Heritage Museum Auction. Part of this event will include an online bidding option for select items. “Online bidders will be required to pre-register. From there they can watch the auction online and bid by telephone or in person. It is a unique way to do it,” says Gibson. “We will be auctioning off two private tours of Jay Leno’s rare car collection.” Modern technology can’t replace the excitement of a live auction. When auctioning at charity events, Gibson enjoys the friendly rivalry that often occurs between the bidders. “When the crowd is full of people who know each other, they don’t want to let someone outbid them,” explains Gibson. Although Gibson’s priority is to help the charity raise much needed funds, he remains honest and refrains from putting pressure on bidders. “I am very big on integrity,” says Gibson. Traditionally, auctioneers frown upon bidders having a monetary limit, yet Gibson encourages participants to set one. “People often set their limits on a round number. If your limit is $200.00 you may need to go to $220.00 to get the item,” says Gibson. “Being ready to go the extra $20.00 will often get you the item.” Gibson offers further words of advice to individuals who attend auctions, “Often those who are aggressive in their bidding will scare others off. Other bidders might say to themselves, ‘Boy, that person really wants that item,’ Don’t be shy about putting your hand up,” says Gibson. “Pay attention,’ says Gibson. “Some items can be sold fast and if the person wants it, but is not paying attention, the item can be sold before they know what happened.” “Some charities think they are not big enough to have an auction. Give me a call, you’d be surprised,” says Gibson. If an auction isn’t your cup of tea, Gibson will consult with charities to help them find a desired fundraising event. It is well known that often bidders look for items that give them a feeling of nostalgia. Last year, Gibson was auctioning off an antique egg scale, no different than the one he purchased when he was a child. Gibson sold the item to someone close to his heart. “The egg scale was purchased by my daughter,” boasts Gibson. TM

” ! 0 2 d i b m “I’ $

“ $20”

”

? 0 5 r a e “Do I h $

“ $40!!

”

For more information visit google.com/site/gibsonauctionservice2/home

FIND US ON

smart ads start here.

D I G I TA L A D V E RT I S I N G T H AT D E L I V E R S R E S U LT S www.adfuel.me

905.356.7283

1.877.888.2825

getstarted@adfuel.me

A dream on paper:

Figg Street Co.

Tucked away on Front Street in downtown Thorold, a one-of-a-kind stationary shop is reminding us of the beauty and intimacy that comes from hand crafting the written word. This allure and appreciation for quality handmade goods crafted with care inspired the creation of Figg Street Co. – a fine stationery, artisanal papers & gifts shop dedicated to supplying the community with an extensive collection of unique products that come with great stories and ethical practices. Delicate fine stationery, hand bound notebooks, artisanal papers, decorative gifts and an extensive collection of handmade, hand pressed, hand decorated greeting cards adorn the tables; each product flowing together harmoniously throughout the space, fashioning a haven for both artists and shoppers alike in search of century old craftsmanship for the modern day lifestyle. The owner and the creative visionary behind the elegant and unique Figg Street Co. is Antoinette D’Angelo. Following years of traveling and living in cities throughout North America, D’Angelo found herself settled in Niagara with her

By Gabrielle Tieman-Lee

family. Inspired by her travels and the artisanal shops she discovered while living in Ottawa’s artist-fueled neighborhood the Glebe, D’Angelo decided it was finally time to pursue her dreams and open her own stationary shop; poetically described as her “Dream on paper.” “I just knew it was now or never,” said D’Angelo. “I found there was a need for a place like this. You can go to a lot of stores and buy cards, but these are artful cards.” Figg Street Co., has also made it their mission to remind us that in today’s fast paced and instant digital age, taking the time to create and be mindful in the moment should be cherished more than ever. Whether it is writing in a journal, framing a piece of art or composing the perfect birthday card, the act of crafting should be slow and intentional with an artful purpose. "I think that you can frame a beautiful card that you receive and it becomes a piece of art,” said D’Angelo. “And when the person you give the card to walks by that frame, they will be reminded of you." During her search for the perfect town in which to plant her store’s TODAYMAGAZINE.CA 95

“If you are going to spend your money, you should spend it well. Buy something once that will last and give you happiness for a long time.” roots, D’Angelo was introduced to Thorold by a neighbour; her stationary shop dreams soon after fell into place and have continued to grow organically on Front Street with the help of the Thorold community. "A store like this belongs on a street like this," said D’Angelo. "It doesn’t belong in a mall or in a big city. It is about the community and the personality behind it." An art enthusiast and cherisher of beautiful papers, fine stationery and the artisanal process, D’Angelo describes her store’s products as affordable luxury. "I believe in quality products," said D'Angelo. "If you are going to spend your money, you should spend it well. Buy something once that will last and give you happiness for a long time." Along with quality products, D’Angelo as well believes in supporting the small, independent producer over the big box retailer and encourages her customers to be mindful of the products they choose to purchase. "I don't go the way of mass produced products," said D'Angelo. "There are some things that people are looking for, and you have to appease them, but I really try to look at the

story and where the products are made and what kind of care is taken into making the cards in terms of the environment and ethical issues of how people are treated.” "One thing I also love is to find products with great stories to go with them," said D'Angelo. "It's what makes them special." Artists and artisans regularly featured at Figg Street Co. include Hilda Glasgow – one of the top fashion illustrators from 1940 – 1960’s who’s original sketches have since been turned into limited edition reproductions, notecards, greeting cards and vintage inspired colouring books – and Paula Skene, an American artist and card producer who specializes in traditional customary embossing techniques. Each one of Skene’s designs are hand carved into a piece of copper and then produced one at a time. "Every single little line is hand carved and etched in copper," said D'Angelo. "And then the gold foiling is done by hand. So this one card touches many hands." Local artists showcased at Figg Street Co. also include water colour painter Katrina Dawn – who reproduces her paintings into miniature prints and greeting cards – and Hannelore Story Works, an artist who specializes in creating one-of-a-kind hand bound, hand torn journals with Coptic stitching [which allows each book to always lie flat whether you're left or right handed]. One-of-a-kind Niagara artist Rosalind Went’s company Harry and Ida can also be found on the Thorold shops shelves – whose individual creations include banners, gift tags, scrapbooking pieces and repurposed wood items all of which have been upcycled and recycled from vintage and found items. "She dabbles in a little bit of everything," said D'Angelo. "She has collected paper from her various trips around the world forever; and she stock piled it into a room for years and now she is using it up to make something beautiful." Rosalind Went says Figg Street Co. is so special within Niagara’s art and retail scene not only for the products that have been chosen to be sold, but for the exceptional support and appreciation shown towards the artists themselves. “Antoinette is so good at recognizing things that others don’t,” said Went. “She stresses quality over quantity; she’s wonderful for promoting her artists and harvesting her artists’ locally. It is such a privilege to have my work in that shop amongst the other artists.” “She really is, in my opinion, the best quality store for stationary and pens and local art in the Niagara Region,” said Went. Alongside Figg Street Co.’s collection of products and gifts, the awning adorned storefront hosts a monthly art show each year between April and December showcasing a new and different artist or photographer’s work on the walls. The art is also made available for purchase while on display. "I always have new art," said D'Angelo. "They really provide a pop of colour and fresh life to the walls each month." D’Angelo said they are currently booked solid until 2020 with “a wonderfully diverse variety of painters, artists and photographers.” Coming in 2018, Figg Street Co. is also looking to host a variety of artisanal led workshops for budding artists and craft lovers within the community. "There is a lot of interest [in the workshops]," said D'Angelo. "I think people really just want to get together and get around a table and learn something and be close to others. There is a need to connect and people want to connect - I am asked this all the time." D’Angelo said one particular workshop that is already garnering attention is an introduction to paper quilling – the ancient art of paper filigree crafted by cutting paper into long thin strips and then rolling and pinching the pieces into different shapes to form decorative art. As for Figg Street Co.’s future, D’Angelo said she will continue to encourage local shopping and supporting local artists as her business grows; she plans to continue to expand her stock by catering to the artistic desires and requests of her growing clientele. “I want to share more with people the importance of shopping local and supporting local," said D'Angelo. “I am always having artists and products suggested to me by customers and I really want to encourage this kind of passion for products and stock my shelves with them when possible.” >>

Q&A w ith Rosa l i nd Went We chatted with Niagara artist Rosalind Went (the artist behind the images in this article) – creator of Harry and Ida – about her upcycled and recycled products and what inspires her to breathe new life into discarded pieces. How did Harry and Ida begin? It started about three years ago. Two longtime friends of mine died in quick succession from horrific cancer and I found I just didn’t want to write anymore – I wanted to create art. What inspired the name Harry and Ida? My husband’s family always kept diaries from about 1900 and I was flicking through them one day just reading... [my husband’s] grandparents were called Harry and Ida. One [diary] I came across was from when they were at our Northern Ontario island and they had breakfast one morning and then the next entry was ‘Ma and I built a dock,’ as if everyone has breakfast and then went out and built a dock. I just thought, boy, they are such an inspiration. Between the family inspiration and my love for the 1940’s and ‘50’s – I love vintage items and retro items – I just wanted to, after my two friends died, upcycle and reuse what we already have. Why upcycle pieces instead of crafting from new? We all think we are doing our part when we put our blue and green bins out on the curbside each week. But, I also volunteer at a charity shop each week and the things we see that people kindly donate to give to others – between that and making art, I just wanted to reuse things instead of throwing them out. What kind of pieces do you like to create? It varies! I brought back wood [from our torn down boat house] and made signs and so on and it caught on and I found myself selling a number of pieces of the old wood that were redone. I’ve also always had a fascination with stationary, old papers, old envelopes … paper has always been my go to. A few years back, I made a series of vintage tags and embellished them with vintage silk ribbons that I had found at another charity shop. If I see a bag of old, weathered clothes pins I’ll reuse scraps of papers to recreate them. Old type writer tins also make beautiful gifts. Do you ever purchase new products? A good 80% of my products are recycled. I strive as much as I can to buy from charity shops – utilize things that other people have discarded – and try to incorporate that into everything I create. I have to use some new papers and tags, but I always make them into my own. I stain them with coffee or tea and let them dry, flatten them and go from there. And fountain pens – I try to use the ink from these pens. Everything I try to reuse. To stay up to date on all of the events and wonderful products supplied by Figg Street Co. visit their website at figgstreetco.com and join their mailing list. TM

with the MICHELIN

X-ICE

Xi3

™

tire

MICHELIN X-ICE Xi3 TIRE ®

™

ULTIMATE WINTER CONFIDENCE OVER MANY KILOMETRES TO FULLY EMBRACE WINTER EVEN IN THE HARSHEST CONDITIONS

‡ For terms and conditions, see the MICHELIN® tires Owner’s Manual or visit michelin.ca. While all-season tires are designed to provide reliable performance in moderate winter conditions, the use of four winter tires is recommended for optimal performance and may be mandatory in certain jurisdictions. © 2015 Michelin North America (Canada) Inc. All rights reserved. The “Michelin Man” is a registered trademark licensed by Michelin North America, Inc.

St. Catharines 79 Hartzel Road 905.682.8450

Welland 10 Wellington Street 905.735.5616

Niagara Falls 5559 George Street 905.354.2182

www.NiagaraBatteryAndTire.com

children eat free authentic italian cooking â&#x20AC;&#x201D; and brick oven pizza â&#x20AC;&#x201D;

restrictions apply. ask server for details.

New Years Eve located in hilton niagara falls/fallsview hotel & suites directly across from fallsview casino resort

open until 2am

6361 fallsview blvd, niagara falls, on L2G 3V9 +1 905 353 7174 pranzoniagara.com |

pranzoniagara

complimentary parking for our dining guests.

// R E V I N S I D E R

the evolution of digitalbrand management By Layton Risto

RE-INTRODUCING YOU TO ADFUEL There seems to be no shortage of companies offering digital advertising solutions, which makes choosing an agency, a very important decision. Many agencies offer to serve advertisements to millions of consumers, which might be impressive on the surface, but what qualifies these consumers? By simply showing the advertisement to everyone and hoping the message sticks is not the most efficient and cost-effective solution for your business. ADFUEL a division of Rev Publishing is not your typical digital marketing agency. Our collaborative, fully transparent approach achieves the best results for your business needs. We employ technology that can identify consumers based on their interests, demographics, geography and more to ensure that your message is shown to the correct consumer. Our approach ensures quality of quantity, leading to qualified clicks above industry standards resulting in sales for your business. When choosing a digital advertising campaign most start with display advertisements as they are the most common advertisements served to consumers. They are the advertisements found at the top of your favourite webpage, on the side of your Facebook timeline and even within your favourite app. Many qualifiers can be employed to determine who sees your advertisements. Did you know you can choose to serve an advertisement in real time to a consumer who has entered your business or even your competitors establishment? MicroProximity and Lookback can combine to serve an advertisement where the

customer is located currently and then send them a message retargeting them later, when they are likely to be most receptive. This can be useful for car dealerships that wish to serve an ad to customers at their competitorâ&#x20AC;&#x2122;s locations, urging them to check out their location before making a decision. Another useful tool ADFUEL uses is Device Id Targeting, which uses the consumersâ&#x20AC;&#x2122; unique, specific device number to identify if the user has been in a targeted location during specified, customizable timeframes. Meaning Adfuel can target a past event such as a conference and serve advertisement to all or a specific group of the attendees. Imagine not having to attend another boring conference, paying travel fees and having your message lost in the expo hall again, when you can just choose ADFUEL to target and deliver your message anywhere in the world. In order to judge if the digital advertising campaigns are successful, the industry and ADFUEL uses a Click Through Rate (CTR) value. The Click Through Rate is the measure of clicks per impressions the campaign receives. The industry standard uses a rate of 0.05% to determine success, however ADFUEL guarantees a rate of 0.1%, double that of the industry standard. This is just one benefit ADFUEL employs to ensure advertising is delivered to the right person at the right place at the right time. Many of ADFUELâ&#x20AC;&#x2122;s benefits are unique to ADFUEL and are critical to achieving your objectives. Learn more about the ADFUEL advantage by visiting adfuel.me or call us 905-356-7283 to get started today. TM TODAYMAGAZINE.CA 101

SPECIAL ADVERTISING INSERT

MONEY TALK//COLUMN

The financial stress of a separation Probably one of the most emotional and challenging events in a person’s life is having to deal with a marriage breakdown. Not only is it emotionally draining, it is also the reality of selling the house, splitting financial assets and the simple fear of the unknown. In my opinion, the top three biggest personal fears are: death of a loved one, a critical health related illness and divorce. Divorce isn’t just an issue here in North America, it is actually more rampant around the globe. The nations with the highest divorce rates are those in European countries. The global leaders in divorce are Belgium, Russia, Hungary, Czech Republic, Portugal and Spain, and amazingly, divorce among married couples range of 60-70 percent in these countries. In Canada however, the numbers don’t look as bad in European countries. According to Statistics Canada, more than 100,000 Canadians get divorced every year and 43% of marriages end in divorce before the 50th anniversary. So if you find yourself among the 43%, or if you believe you’re headed there, it makes sense to find some time to learn about the financial implications of a marriage breakdown. For full disclosure, I am not a family lawyer, so getting professional advice is your first step but having an idea of how the process works is generally well received within our practice. Each province has its own rules for dividing marital property. Generally speaking, most jurisdictions assume that each spouse contributed to the family assets. Therefore each spouse will be entitled to a portion of the family assets, regardless of who actually paid for them. The biggest challenge is determining equitable division of the marital assets and it is not always a fair division. I know it sounds cold, but it makes good financial sense to take a snap shot of all your assets prior to a marriage, put the net worth statement in a safe filing cabinet and hopefully you will never have to refer back to it. What happens in most cases of our

clients that are either separating or divorcing, is they call and ask us if we know their values on investments and insurance policies from 10-15 or 20 years ago. It is extremely hard to find out valuations going back decades and not only from your investment portfolio, but also for those in business, having to put together corporate valuations and asset values from years gone by, can be a painful exercise. Another big challenge I see with divorcing clients is dealing with debts. This may be the one of the causes leading up to divorce. One idea worth exploring is to pay off marital debts before filing for divorce. This requires having a candid conversation with your spouse and agreeing to accept responsibility equally for loans, credit cards and automobiles. In most cases the family home is a joint asset and usually the mortgage debt is jointly held. Once you separate and start looking for your own space, you may decide to own, then the new mortgage qualification is solely on you. Having excessive credit card and automobile debt will dramatically hurt your ability to borrow money. The banks are typically quick to lend when times are good, but when times are tough; it seems they tend to get a little more nervous. Keep your banking advisor in the loop and it’s good to ask them for help when it comes to your future borrowing needs. When it comes to retirement assets, pension plan assets can be divided, and/or ex-spouses can be bought out of their portion with some planning. RRSPS are easy assets to split, the value owing can be simply split and separated between divorcing partners without any tax implications. Finally, if a divorce is pending and you need to find a place to live, it may good idea not to rush into buying a new property too quickly. Take some time, talk out multiple scenarios with advisors you are working with. In some cases we have advised clients to possibly rent and take a year or so to find out what road their life is taking. Rushing into buying a property only to sell it within a year or two, may not be a profitable option. This article is simply some basic information and we highly recommend always seeking legal advice before acting on any recommendation from a financial professional, a friend or confidant.

David Somerville CFP Certified Financial Planner Capital Wealth Management

365 Vine St. Unit 2 • St. Catharines 289-362-4222 • dhniagara.com

Dental cleanings are a neccessity to our health and should not be a luxury Complete dental cleanings Laser Whitening with take home kit for $299

meetings & conferences Presentation Luncheons · Private rooms suitable for up to 36 guests · WIFI & AV equipment available

· Complimentary on site parking

905-356-5410

HOME TO NIAGARAâ&#x20AC;&#x2122;S BEST ATTRACTIONS

LAZER TAG, MIRROR MAZE, MINI PUTT, GUN RANGE, PAINTBALL, TWO HAUNTED HOUSES, FUN HOUSE & HUGE MIDWAY ARCADE.

// B U S I N E S S T O O L K I T

HOW TO

NAIL

AN INTERVIEW

ob interviews can be amongst the most stressful experiences we have. From a psychological perspective, the nervousness makes sense: One thirty-minute conversation with a stranger will determine whether the future you’ve imagined for yourself, encompassing a whole host of psychological processes including self-worth and identity, will be achieved -- or not. For Barry Drexler, a thirty-year HR veteran turned Madison Avenue interview coach and founder of expertinterviewcoach.com, it’s all in the sell: Is there value in practicing for interviews, and, if so, what is the best way to prepare? One hundred percent! You want to do what other people don’t do; you don’t want to wing it. It’s almost a rhetorical question to ask, because you never want the answers you give to be the first time you’re thinking about them. For instance, new grads are often asked what their career aspirations are, and it’ll be the first time they’re thinking about it; that’s not a good thing. When it comes to preparing for an interview, the first thing you do is study the job description: Everything is driven by the job description, but often people don’t read it. From there, you try to predict the questions you’ll get. Are there any common questions that are asked across all fields? You’ll always get three types of questions: behavior questions, situational questions, and frequently asked questions (FAQ). Behavior questions are asking about your soft skills: your ambition, work ethic, honesty, integrity, etc. Most jobs will say “we need people that are great on a team”, so they’ll likely ask you about a behavior like teamwork. When companies list their values on their website, for instance, those are the behaviors they want to see in you. If a company values ambition, they’ll ask you to describe how you’re a go-getter.

Another behavior that’s popularly valued is multi-tasking; almost every company wants someone that can multi-task, so they might ask you “how would you handle conflicting priorities or a hectic day?”, in which you would describe how you handle multiple tasks at once. Situational questions are hypotheticals. For this, again, look at the job description. Let’s say it’s a financial analyst position and it says ‘generate cash flow analysis’. An obvious situational question would be ‘how would you generate cash flow analysis?’. Take each bullet in the job description, and as you prepare, put “how would you” in front of it and practice answering. FAQ can be predicted because they are always the same questions asked differently. If you’re a recent grad, it’ll be why did you choose your major? What are your thoughts about your career? If you’re experienced or working, you’ll always be asked: Why are you in the job market? Why do you want to work for us? Where do you see yourself in five years or where do you hope this job progresses to? What are you strengths? Weaknesses? For that one, in other words, they are asking what would your boss want to change about you. That last one’s an unnerving question that, I find, either leads to something inevitably self-deprecating or terribly cheesy like “I’m a perfectionist”. How do you answer that with honesty and grace? Avoid the clichés [like] ‘I work too hard’. There’s a formula you want to follow: What’s your weakness, what are you doing about it, and what’s the result you’re getting. Sometimes people say something that isn’t a weakness. For instance, saying ‘I’m hard on myself ’ isn’t a weakness unless you add, ‘because it prevents me from being productive’. You want to tell them, for example, “I get hung up on my mistakes and my weakness is that I dwell on it too long and it holds me back from moving forward. Now I’m learning lessons more quickly from my mistakes, so I can let go and not dwell on them, TODAYMAGAZINE.CA 105

YOU CAN BE HUMBLE AND PASSIVE AFTER THEY HIRE YOU, BUT NOT DURING THE INTERVIEW; YOU’RE NOT GOING TO GET HIRED BEING HUMBLE. and I’m able to move on.” Putting off challenging or confrontational conversations is a good response too because the interviewer probably has the same issues. “I don’t trust my instincts” or “I don’t ask for help” are similarly relatable. Are all interview questions that straight forward or are there any tricks interviewers use to keep you on your feet? Yes, there are definitely tricks. On Wall Street they might take on an attitude purposely, saying “I’ve just met with three other people more qualified than you, so why should we hire you?” They just want to see if you can stand up for yourself. Another trick is saying “we have two different jobs available, which one would you want”. If you answer [that you’d prefer] one of them, you’ve discounted yourself. It’s better to say, “I’m qualified for both and I’d do well in both”. I’ve seen some exceptional examples, like a manager knocking pens off his desk to see if the candidate helps him pick them up, but these are exceptions. Mostly, expect to be put on the spot. I coached someone who just interviewed at Google and they picked up a product and asked him to sell it during the interview. Boom. It’s no wonder the interview process can be so nerve-wrecking. Let’s say in the middle of it your nerves get the better of you and you say something you didn’t mean to or lie; should you backtrack and correct your mistake? I would correct it instantly. Say, “that’s not exactly what I meant to say”. Don’t admit that you lied, just say “I’m sorry, I misspoke”. Do it instantly or let it go. Speaking of interview missteps, what do you do if you’re late? Email immediately and call. Do both. I would just say “I’m running late”, no need to give them an excuse. Don’t show up too early either: no more than 10 or 15 minutes early. Give yourself enough time to go to the bathroom, go through security, and calm your nerves. Any more time than that can make it awkward for the interviewer. What if you’re really late, like over an hour? That’s a tough one. If you have extenuating circumstances that are really odd - a car crash or whatever it is - I would show up and explain. We’re often encouraged just to apply to jobs, no matter if we fully meet the description. If you aren’t an exact fit for the position you are interviewing for, how do you make your case? That’s an interesting question. It’s almost a non sequitur. I always say, if you’ve got the interview, the job is yours to lose. No one has time to waste interviewing someone that isn’t qualified for the job, so by the time you’re there, you’re qualified. A job description is a wish list; a company tries to find 70-80% of what they listed in the job description in a candidate, so a candidate is always going be missing something. Even in the rarest chance that HR accidentally called you without looking at your résumé at all, you’re still sitting there and they have the ability to hire you, so impress them. Pull it out of a hat and say “well, this is how I can help you”. Interviews are sales; you’re the product, they’re the customer, so you have to be good at selling yourself. I always say, “hire for attitude and train for skill”. You may not fit the mold, but do your best to demonstrate your

personality. Be eager, ambitious, collaborative, have a good work ethic and the ability to get along with people. Any smart person can learn anything, but you can’t teach someone ambition. What if you’re just not that good at selling yourself, or, as some people see it, bragging? I tell people you don’t have a choice. They don’t expect you to be boastful; you’re a candidate! People say ‘I’m going to be arrogant’, but it’s very unusual to meet someone truly arrogant. You can be humble and passive after they hire you, but not during the interview; you’re not going to get hired being humble. If you find it difficult, I recommend self-affirmations: Sit down, in advance, reviewing your resume, and convince yourself of all your qualities and all you’ve accomplished. Keep reminding yourself of those things and then you’ll have an easier time saying them. You can try and be confident, but once you try, you’re not. It’s counter-intuitive, but it really has to come from within you. Let’s say the interview isn’t going well and you’ve lost your footing; is there any chance of turning it around? Focus on them, not you. Say, in some way or another, “I can help your company with XYZ” [in terms of ] what you’ve read in the job description. Take the focus away from you [as a person]; maybe you said the wrong things, but, if you can, convince them that you can help them. You have to make it about them. Regardless of how the interview went, should you always send a ‘thank you’ note afterward? Send a very short thank you note, but make sure your grammar is impeccable. It’s another opportunity to show how you communicate. Thank them, explain how you add value to them (by adding a few sentences explaining how you can help), and that’s it. For instance, “Great meeting you. I appreciate your description of the firm and job. I am excited about this opportunity and believe I can add value in such and such regard. Looking forward to hearing from you!” What if you don’t hear back? Do you follow up? People want what they can’t have. Be very subtle, and in about ten days say something to the effect of, “Touching base, I am very interested in this opportunity and will keep you informed as I interview with other companies, but yours is my first choice”. In another two weeks, you might say “looking forward to next steps”. In a few more weeks, you might say, ‘I’m in final discussions with another company” to light a fire under them. At what point do you stop? At what point do you give up? I would keep at it until they say you aren’t qualified. People are busy, they have other things going on and may have forgotten about you. There’s no harm, unless you’re too pushy or too desperate. But keep interviewing; the more irons you have in the fire, the more options you have. Any last three top tips for interviewees? 1) Prepare. 2) Study the job description; I can’t emphasize that enough, and 3) Learn to sell yourself. TM

All You Can Eat Beef brisket • Pork ribs • fried Chicken Burgers • Sausage • baked beans Potato Bar • salad bar • corn bread

OPEN WEDNESDAY THROUGH SUNDAY frontierniagara.com 6519 Stanley Ave, Niagara Falls, ON L2G 7L2 +1 289 296 6367 frontierniagara | frontier_niagara

The

Convincer by Flavio Iammarino, Ph.D, SW, C.Cht

n business the key to success is not only offering a great product or service but having the know how and sense to promote it. It is imperative to get the word out about your product or service in order for you to stay relevant and to stand out from all the other companies offering something similar. What will set you apart is your ability to promote your business as unique and special. You can have the best product, or offer the best service in the world, but if no one knows about it you will not be successful. For hundreds of years successful people in business have realized the power of advertising. They understood that if they wanted to sell more of their product, or get more people to use their service, they had to get the word out. They had to let consumers know why their product was useful or superior and where to buy it. Promotion of products through flyers, brochures, posters, newspaper and magazine ads, billboards, radio, television, social media and the internet are all resources that can be used to get your company’s message across, and differentiate yourself from others. Successful people use a combination of these things to be noticed, and more importantly, remembered. The advertising and promotion of a successful person’s business is also ongoing and consistent. In psychology we learn that the mind has a ‘convincer.’ The convincer is the point at which a person accepts something as true and real. Every person has a different convincer rate. What this means is how many times a person must see or hear something before they believe it to be true or accept it as fact. For example, some people need to see an image or hear a message three times before it sticks in their memory and becomes a truth. While others may need to see the same image or hear the same message seven times before their convincer is reached. Ongoing advertising ensures that every person’s convincer is reached, and when a consumer is in need of your product or service, they immediately think of you. If you were asked to name a cola most people would immediately say Coca Cola, or if asked to think of a fast food hamburger chain, most would say McDonald’s. These companies have mastered the science of building brand and understand

the importance of consistent and ongoing advertising. Many small and medium sized businesses have a preconception that advertising is expensive and they can’t afford to do it. But the truth is, advertising is what will build your business and increase your sales, so it is something that you cannot afford not to do. Advertising should always be a cost factored into your business plan, and when you calculate the cost to advertise versus the additional revenue you will make because of it, the benefits will be obvious. When you advertise consistently your business will flourish. The human mind is programmed to store images and messages in our unconscious mind for a time when we need them. So although you may not be in the market for a new car today - those commercials you have seen ongoing for the new, comfortable, reliable, GM or Ford vehicle with all the bells and whistles will come top-of-mind when it is time to buy your next car or truck. This is the power of consistent advertising. Advertising sets companies apart from those who do not advertise - it differentiates them. The mistake some businesses make is they only advertise when times are good because they have the cash flow, neglecting to advertise when times are slower to get new business. While others who have not consistently advertised in the good times, do so in a panic when times are tough, hoping for a magic solution. This never works either. If you are starting a business start with a positive business plan. Surround yourself with successful people (truly successful people in life are always happy and willing to share their knowledge), model them, and make sure you have enough money to advertise, not once or twice, but all of the time. It is the consistent, repetitive advertising solution that will hit the convincer, making your company’s message stick in the mind of all consumers looking for your product or service. TM

The convincer is the point at which a person accepts something as true and

real. Every person has a

different convincer rate.

If you would like to learn more about the convincer and some important steps to take to quickly achieve your goals in business contact me at flavio@askflavio. com or by phone at 905-684-1717. TODAYMAGAZINE.CA 109

MEAT... DONE WELL ALL-YOU-CAN-EAT CUTS OF MEAT

New Years Eve INCLUD

ES:

D AY

EVE

D AY A N D

· CHAMPAGNE TOAST · · ALL-YOU-CAN-EAT SEAFOOD · · DESSERT BUFFET · · PARTY FAVOURS ·

I FR

brasaniagara

ASK THE EXPERT//COLUMN

To be (social), or not to be…

Satisfied in Solitude’s has people around them constantly, and enjoys having time to herself at lunch, but is nervous that she might come across anti-social... Dear Mariana, I have a question about being social in the workplace. In my area of work, I have constant contact with other people, which is a ways away from my comfort zone. Because of that, I tend to like staying in my office during lunch. I like the time alone, and I feel like after a busy and hectic morning I need it, but I don’t want my colleagues to think that I am anti-social or don’t like them. It causes me a lot of anxiety, and I don’t know what the right answer is. Should I be making an effort to eat in the cafeteria with them? Thanks for your help, Satisfied in Solitude Dear Satisfied in Solitude, Thanks for writing in. I have to say, I receive various forms of this question quite often: To be social, or not to be? And if so, how often, and when? If only there were a set of clearly laid out rules, how soon the anxiety would dissipate! The correct answer to these questions, if there is an absolute, lies directly within yourself. I don’t mean that in an esoteric sense, but in a practical one: If you happen to fall on the higher end on the introversion-extroversion personality assessment scale (known in the psychological literature as the ‘Big 5’), a question like this - whether to engage with colleagues or not in your free time - would likely never even cross your mind. That is because people who are naturally very extraverted tend to be particularly energized around others and very adept in social situations - not only do they not shy away from being social, they thrive in environments where they can exert themselves and be the centre of attention. It would never occur to them to even consider how much time to spend with coworkers, usually because they are the ones leading the way! On the other hand, I suspect that you fare more towards the lower end of the introversion-extroversion scale, indicating that you are most likely an introvert. Unlike an extrovert, being able to be

at your best means having more downtime and more time to yourself in order to gather and clarify your thoughts. This, I believe, is what you enjoy most about having lunch alone. There is absolutely nothing wrong with this, and, in fact, introversion in the workplace has been of much interest in the academic arena as of late. This is mostly because the times have recognized that certain personality types prefer specific work conditions, particularly when it comes to being most productive and happy in the workplace; it turns out, the “one size fits all” work environment only works for those who fit that one size. Unfortunately, just because researchers are beginning to identify how different personalities “work” in the workplace, this knowledge hasn’t necessarily spread to the public arena, which allows for misconceptions abound. So, unless your colleagues are otherwise quite compassionate or introverted themselves - unlikely given that you work in a field requiring extroversion- , they may not understand your need to be alone, particularly since you exhibit extroverted traits during your work hours. What I suggest you do is this: If you are invited to lunch by your colleagues, but would rather stay in, simply tell them the truth - you need a little time to recharge. When you do you feel like going to lunch, do so happily and wholeheartedly, and be mindful of not turning the situation on yourself by assuming that your colleagues believe you don’t like them or are anti-social. These are assumptions you are making which will interfere with your ability to connect outwardly with them. Instead, focus your conversation on them, stay upbeat, and say “I’m glad I could join you for lunch today”, or a similar expression of gratitude indicating that you like your colleagues and enjoy your time with them. On a side note, engaging in work that does not naturally come easily to you is something I highly commend you for: Although we are born with specific personality traits which are difficult to change, we nevertheless have the power to develop and finetune a set of skills which can mimic traits we do not have; it just takes energy and effort. In your case, you’ve developed the skills necessary to be extroverted in order to excel in your career: Well done! Mariana

TODAYMAGAZINE.CA 111

sun collision centre

YOUâ&#x20AC;&#x2122;RE DRIVING HOME OUR REPUTATION ANTHONY DEMITA | 905.227.7571 186 MERRITT STREET, ST. CATHARINES WWW.SUNCOLLISION.CA

COMPLETE AUTO MAINTENANCE & REPAIR MARK FALCONER I 905.680.5472 215 MERRITT STREET, ST. CATHARINES

www.scottysautoandtruck.com

A view to thrill

Niagara Helicopters Flightseeing Tours

Niagara Helicopters 3731 Victoria Avenue Niagara Falls, ON

905 357 5672 niagarahelicopters.com

// H E R E . S E E . D O

Eventful

ENTERTAINMENT. ART. CULTURE. OUTDOOR SKATING AT GRETZKY’S

A VERY VICTORIAN CHRISTMAS

DECEMBER 1 TO MARCH 5

DECEMBER 10 AT REIF ESTATE WINERY

Experience the outdoor skating rink at Wayne Gretzky’s Winery and Distillery in Niagara-on-the-Lake. Rental skates are available for $10 or you can bring your own skates. The admission is $5, and the rink is open daily from noon to 6pm.

A very merry holiday party at Reif Winery! There will be mulled wine, traditional holiday fare, caroling and lots of holiday cheer. Goes from 2pm to 4pm, and tickets are $30 per person. More info at reifwinery.com/events

FLORAL SHOWHOUSE CHRISTMAS DISPLAY

THE LITTLE MERMAID

DECEMBER 1 TO JANUARY 1 AT FLORAL SHOWHOUSE

For over 65 years, the Floral Showhouse in Niagara Falls has put on a Christmas display of pointsettias, cyclamen, azaleas, Christmas cactus and paperwhite narcissus. You can also enjoy free flying birds and other Christmas surprises! Open from 9:30 to 5 daily (except Christmas day). More info at niagaraparks.com/ DECK THE FALLS HOLIDAY TOUR DECEMBER 1 TO 16 ON FALLSVIEW BLVD

On Friday and Saturdays evenings during the first three weekends in December, you can wander the tourism district and enjoy culinary and gourmet food sampling, holiday beverages, desserts and treats, photo opportunities, life size games, live music, craft workshops and more! More info at wfol.com/ deck-the-falls/ LIVE BY THE FALLS-GOWAN DECEMBER 7 AT SCOTIABANK CONVENTION CENTRE

This Canadian singer and Styx front man takes his performance to Live by the Falls, promising a solo show filled with synth heavy sound and powerful vocals. Check out fallsconventions. com for more info and ticket information. FORT GEORGE GARRISON CHRISTMAS DECEMBER 9 AT FORT GEORGE

From noon to 4pm, come down to Fort George for a fun filled day with activities, crafts and games! For more information, visit 1812niagaraonthelake.ca or call 905-468-6614.

DECEMBER 9 TO 26 AT SCOTIABANK CONVENTION CENTRE

Come check out one of Hans Christian Anderson’s most popular stories! This adapted for stage version put on by Linus Hand Productions remains a hauntingly beautiful love store for the ages. Show will be playing for two weekends in December. Details at the box off: 905-357-7008 or at TicketPro 1-888-655-9090. SLEIGHT ORNAMENT MAKING DECEMBER 28TH AT NIAGARA FALLS HISTORY MUSEUM

This is a great activity for the whole family, where you can all get into the winter spirit by making a wooden sleigh ornament! The workshop runs from 5pm to 9pm. More info at niagarafallsmuseums.ca LIVE BY THE FALLS-BURTON CUMMINGS & BAND DECEMBER 29TH AT SCOTIABANK CONVENTION CENTRE

This former keyboardist and lead vocalist for The Guess Who, and now successful solo artist, takes his show to Niagara Falls. For more info and to purchase tickets, check out http://www. fallsconventions.com/ NIAGARA ON THE LAKE ICEWINE VILLAGE JANUARY 20-21 IN DOWNTOWN NIAGARA-ON-THE-LAKE

Check out the historic Queen Street as it changes into a winter wonderland in a celebration of Icewine! There will be signature culinary events, shopping and more. More info is available at wineriesofniagaraonthelake.com/event/icewine-festival/ >> TODAYMAGAZINE.CA 113

Come, celebrate with us! Book your Holiday Party today UR HOLIDAYS. Y YOyour NJtoOcater or callEus event. E TH BAKING FOR YOU! O D S U Amazing prices that canâ&#x20AC;&#x2122;t be beat!! LET 3 separate rooms to choose from: a Private Room that seats 30 people, a bar that seats 60 people and a dining room that seats 99 people.

MEDITERRANEAN QSINE CATERING AVAILABLE 6130 DUNN ST., NIAGARA FALLS, ON 905-357-1000 I WWW.THEKASBAH.CA

TONAWANDA, NY 2319 SHERIDAN DRIVE (716) 862-4246

WEST SENECA, NY 936 UNION ROAD

In the Southgate Plaza

716 771-1740

CLARENCE, NY 8560 MAIN STREET (716) 580-3614

ART BATTLE by Jill Tham

WAREHOUSE CONCERT HALL, ST. CATHARINES DATES: JAN. 30, FEB. 27 MARCH 27, APRIL 24, MAY 29 & JUNE 26 (TENTATIVE DATE). For more info. visit SmithandPatel on Facebook.

Visual artist Sanjay Patel and musician Trisha Smith are co-organizers of Art Battle: a unique live painting competition where painters are given supplies and a 20 minute time frame to create a masterpiece while the audience watches. Today Magazine caught up with the pair to learn more about the monthly Art Battles at the Warehouse Concert Hall.

How did you get involved? Nine years ago I (Sanjay) started painting with Art Battle in Toronto. Two years ago, we moved from Toronto to Hamilton and the Toronto organizers asked if we could run an Art Battle in St. Catharines and Hamilton. What do you like most about organizing the battles? Art Battle is exciting for both of us because we are watching the careers of all the other artists start to develop. We like to watch them show people how they create their art. I saw how it changed my art career and the art scene. Where did the idea originate from? Art Battle started in Toronto by Chris Pemberton and Simon Plashkes. They wanted to create a place for performance art. Art Battles take place all over the world.

Who is Art Battle for? You don’t have to be a critic or a fan of art to come. You will appreciate it and understand the value of what is happening because it is for everyone. The same people come to Art Battle every single month because the artists never paint the same thing. It is always a new experience. What is the structure of the competition? Each month, 12 artists participate. There are three rounds with six painters competing in each round. After each round, the audience votes on who should move forward. The top two winners from round one and two compete in the third and final round. After the last round the audience votes for the winner. We provide the supplies so everyone has the same starting point. Everyone starts with the same supplies available to them

and it is the best representation of their work in 20 minutes. At the end of the night we hold a silent auction and sell all the paintings. The winning artist gets a cash prize. What is the experience like for the artists? As an artist you are always nervous, but when you participate your fears leave you. You are painting with lots of people supporting you. It is a different level of connection when you paint in front of someone. It is a great positive energy to paint with. What would you like the readers to know about the event? Art Battle is accessible to everyone. It is a casual event with music and dancing. It is amazing to witness. You can’t go wrong with Art Battle.

POETRY SLAM The past and present are full of many great literary poets, but has one ever stopped to think about how these individuals got their start? Robert Frost, Margaret Attwood, and Shel Silverstein had their first pieces published in a high school magazine. On the contrary, modern day poets and spoken word artists such as Shane Koyczan had to prove oneself on the stage. Koyczan reached stardom after becoming the first Canadian to win the individual championship title at the National Poetry Slam. The Mahtay Cafe in downtown St. Catharines is proud to host Poetry Slam, an evening of spoken word where artists showcase their talent in a supportive environment.“The slam is a safe space to allow performers of all types to feel comfortable,” says Chris Lowes, owner of the Cafe. The recently expanded cafe offers a welcoming, community, and fair trade approach to food, drink, and fun. Established in 2013, the monthly event is open to all types of participants and all styles of poetry, “Performers of all ages, ethnicities, genders, and religions are welcome,” states Lowes. The structure of the event allows for a unique variety of competitive

by Jill Tham

and noncompetitive categories “There is an open mic poetry style to start off the night, where poetry of all styles are read,” explains Lowes. “In the actual slam the poetry is original. The open mic portion has no such rule.” “In the competition portion of the poetry slam, each poem is supposed to be no more than three minutes and ten seconds,” explains Lowes. “If you move on to the next round you perform another original piece of poetry.” Since the structure of the program is an open concept, there is no set amount of performers. “It can vary from four to fourteen,” says Lowes. “They come from all over, mainly drawing from Southern Ontario and Western New York. However, featured performers have come from across North America,” says Lowes. Poetry Slam at the Mahtay Cafe is paving the way for the next generation of poets by showcasing their talents. For more information stop by the Mahtay Cafe on the first Friday of each month or visit www.mahtay. ca >> TODAYMAGAZINE.CA 115

FREE

TIRE CHANGOVER with every oil change (tires on rims)

Must present Coupon. Cannot be combined with other offers or coupons OFFER EXPIRES JANUARY 31ST, 2018

$79.95 Plus Tax SEMI SYNTHETIC $54.95 Plus Tax Plus REGULAR OIL $34.95 Tax FULL SYNTHETIC

Top all fluids, Rotate all 4 tires, winter tires installed on rims & set recomended air pressure. Check battery, wipers, lights, filters, brakes & suspension. Must present Coupon. Valid on most cars & light trucks. Cannot be combined with other offers or coupons. OFFER EXPIRES JANUARY 31ST, 2018

At Master Mechanic, you talk to the Mechanic! “My local promise is: Serve the community with honesty, integrity and good pricing” Sandeep Singh

YOUR MASTER MECHANIC NIAGARA

DON’T PAY FOR 90 DAYS. PLEASE CALL FOR DETAILS.

6788 Thorold Stone Rd, Niagara Falls TYPEFACES: AMBASSADOR & BAUER BODONI STD 1

Contact Us: 905.354.3330 | niagarafalls@mastermechanic.ca Hours: Mon-Fri 8:00 am - 6:00 pm, Sat 8:00 am - 1:00 pm Sandeep Singh, Owner: 5980 Thorold Stone Rd. | Niagara Falls

905.374.3222

WE DESIGN, CREATE & INSTALL ALL UNDER ONE ROOF TO ENSURE OUR CLIENTS HAVE CONTINUITY IN THEIR BRAND & IMAGE. Business Card & Stationary Design & Printing Branding • Digital Media • Vehicle Wrap Design Exhibits Design • Interior, Exterior and Specialty Signage

905-684-9433 94 Dunkirk Rd #5, St. Catharines, ON, L2P 3H4 ELEMENTSGRAPHICDESIGN.CA

by Megan Pasche I photo: Drew Haran

SCOTIABANK CENTRE, NIAGARA FALLS DECEMBER 1 @ 6PM. DILLON CARMAN VS MLADEN MILJAS Canadian Heavyweight Champion Dillon “Big Country” Carman will be defending his title against Mladen “Monster Mel” Miljas. Tickets range from $50 to $75 and are available at globallegacyboxing.com/. VIP tables are available from $2000 to $3500. The fight will also feature 6 other professional bouts, including the professional debut of Niagara native, Joshuah Lupia (age 19). Today Magazine caught up with, Lupia, who has been boxing for nine years, to discuss his upcoming match, as well as what’s in store for the future.

THUNDER

AT THE FALLS What made you get into the sport? When I was younger, UFC had really blown up and everyone was always talking about the next fight and who was the best MMA fighter. My older brother and I would always end up scrapping so we decided to join Fight Club Canada. Once I started training MMA I realized I really didn’t like the ground game (BJJ and Wrestling) and started focusing mainly on boxing. What kind of training is involved in reaching the level you are currently at? To be a professional boxer takes a lot of dedication. I generally train twice a day and try and eat really clean so I maintain my weight. Training usually consists of strength, conditioning, pad work and sparring. Training

Camp leading up to the fight is noon at the boxing gym, rest, 6pm strength and conditioning. Depending on the day, I might go for a run in the evening. What qualities do you need to be a good boxer? Hard work. Dedication. Ability to read your opponent. What are your long-term goals with boxing? To be a world champion and to be successful financially. What kinds of thoughts run through your head when you are in the ring during a fight? I think about random things. I don’t really focus much on what I am going to do during the fight until that bell rings. Right now, we have a game plan, but as soon as the bell rings, I execute the

game plan and listen to my coach (Chris Johnson) while I am in there. Obviously my goal is to knock out my opponent! Do you find it nerve wracking to box in front of a huge crowd? I always have nerves leading up to the fight, but they are gone as soon as the first punch is thrown. What does it feel like to be making your pro debut in your hometown? It feels great! There is no place I would rather have my pro debut. What other events do you have coming up in the New Year? I’m taking it one fight at a time, but we have big plans for the upcoming year. >> TODAYMAGAZINE.CA 117

CHOIR! CHOIR! CHOIR! DECEMBER 1 2017 & FEBRUARY 16, 2018 FIRST ONTARIO PERFORMING ARTS CENTRE, ST. CATHARINES BY JILL THAM I PHOTO: JOSEPH FUDA

Niagara eagerly awaits the arrival of Choir! Choir! Choir! a sensational musical event guaranteed to warm the heart and soul. “People sometimes don’t know what to expect when they come to their first Choir! event. It’s simple. You’ll laugh, you’ll sing, you may cry, you will probably meet some new people and you’ll leave feeling great,” says Nobu Adilman, co-founder of Choir! Choir! Choir!. Adilman and his business partner, Daveed Goldman, met with Today Magazine to discuss their upcoming event at the First Ontario Performing Arts Centre. Tell us about Choir! Choir! Choir! Choir! Choir! Choir! is a singing event for everyone. You get lyrics for a tune at the door. We split you into sections (lows, mids, highs), teach the parts, encourage people to get out of their shells, and have an incredibly fun, interactive night. Where did the idea for Choir! Choir! Choir! originate from? First it was a thing we threw together for a friend’s photo: David Pike birthday party. People loved it. A couple years later we invited our friends out in a slightly more formal way to hang out and sing. There was no plan to turn this into a weekly event but the enthusiasm from that night inspired us to do it again and now here we are! Tell us about your backgrounds. I was born in Toronto and exposed to the arts from a very young age. It led to a theatre degree, playing in bands, and making films. This led to a career in television in front and behind the camera. The unifying element with all these things was working with friends to create something we couldn’t do solely on our own. Choir! is very much in line with this idea. Daveed was born in Montreal and was always playing guitar, but mostly in isolation from others. He moved to Toronto where he managed a popular brunch spot called Aunties and Uncles for 15 years. He wrote lots of songs but mostly kept them to himself. Choir! has given him a place to share and expand his talents as a musician and entertainer. What activities and programs do you offer? In Toronto, Choir! is a twice-weekly event where we turn the audience into a three-part harmonious group over the course of an evening. We now tour often around North America doing the same and we offer private team-building singing events for companies. For the past couple years, we’ve been giving interactive keynote addresses at conferences all over. We once had a weekly event for kids called C!C!C! minor. It was adorable but we got too busy! What geographical area do you service? We started in Toronto but have branched out to across Canada and the US. We’ve been getting lots of offers to go overseas so I’m guessing we’ll head over soon. How many participants do you have? It can be 200, sometimes it’s 2000. Our Facebook groups total

close to 30,000. Since there are no auditions and no official membership, we never know who will come out until they do! What are the benefits of being involved in Choir! Choir! Choir!? This isn’t scientifically proven but studies will show that going to a Choir! Choir! Choir! event increases your lifespan by (at least) 10 years, and transforms feelings of self-doubt into unbeatable confidence! The benefits are different from person to person. But mainly it’s a really fun time out that gives you time to play and be creative. The event brings out a diverse cross section of the city from so many different backgrounds so you never know who you’ll meet. Singing requires a lot of air and the effort it takes to sing with confidence has a rejuvenating feeling that carries you to the next night or week. What are the future goals for the program? We want to keep touring and get people singing all over the world in amazing spaces. A television show has been talked about and it would be great to find the right fit. A permanent home would be incredible. What artists do you work with? We’ve collaborated with Sloan, Tegan & Sara (at the Juno Awards), Joel Plaskett, Patti Smith, Rufus Wainwright, Tim Baker (from Hey Rosetta!), Kathleen Edwards, Bruce Cockburn, Sarah Harmer, Buck 65 and Public Recordings for a Summerworks show, Damien Rice, Lanai Gabriel, Joseph Shabason, Giant Hand, Ought, Maylee Todd, Spookey Ruben, Colin Hay (from Men At Work), Hannah Georgas, and many other amazing musicians. Can you tell us a little about your charity work? Our first gig was as part of fundraiser for Japan after the tsunami. We’ve raised money for Sketch, The Stop Food Community Centre, and sponsored two Syrian refugee families. Charity has always been central to what we do, supporting causes we believe in. Last year we teamed up with the Toronto Foundation to start the Choir! Choir! Choir! Foundation. Our first big initiative is now an annual fundraiser called 25 Days Of Charity! Charity! Charity! Members of our group select a charity that they support, all the money goes into a fund, and whatever we make is divided to the 25 organizations, big and small. The idea is giving. We’re preparing this year’s edition. What can participants of expect from your upcoming event at the First Ontario Performing Arts Centre in St. Catharines? We’re really looking forward to it. We’ll warm up by singing some tunes and then dig into teaching harmonies to one EPIC number, to be announced real soon. And it’s not just the singing. We tell stories, get the audience/performers to share theirs. It’s a very spontaneous back and forth. One second you’re in the back of the room, the next you’re on stage with us! TM If you are interested in getting tickets to the upcoming Choir! Choir! Choir! Event in St. Catharines, visit https:// firstontariopac.ca/ TODAYMAGAZINE.CA 119

TODAY’S PEOPLE

SHARING THE LAUGHS, CELEBRATIONS & NEW BEGINNINGS

Sarah Neilson, Megan Pasche, editor of Today Magazine and Mayor Walter Sendzik.

GRAPE & WINE FESTIVAL The hub of the Niagara Grape & Wine Festival took place in historic Montebello Park in downtown St. Catharines. One of the oldest and most beautiful parks in the Niagara region came alive for two weekends in September. A celebration of Niagara and the bounty of harvest, the Montebello Park food and wine experience truly showcased all that the region has to offer.

Homecoming St. Catharines – November 18: St. Catharines native Jeff Luciani (on drums) of the famed Canadian indie band The Dears performed at Warehouse with Murray Lightburn and Natalia Yanchak.

Junk Band - Laura Secord School.

MAGAZINE LAUNCH PARTY: November 17 – Revel Realty, Niagara Falls: Revel Realty launches it’s second annual issue of Revel Style Magazine. The theme? Celebrating Working Women at Revel.

TODAYMAGAZINE.CA 121

OSCAR PETERSON LINEUP: The Oscar Peterson International Jazz Festival team at Stratus Vineyards November 14 for the lineup announcement of the inaugural festival taking place in Niagara wine country February 16-18, 2018: Céline Peterson, Director of Public Relations & Social Media, Artistic Producer Kelly Peterson, Artistic Director Renee Rosnes, Executive Producers Christine Mori and Alexis Spieldenner of Bravo Niagara! Festival of the Arts.

BALZAC’S BUSINESS KICKOFF On October 6, the GNCC welcomed Diana Olsen, President & Founder of Balzac’s Coffee (right), as our keynote speaker at our 2017 Small Business Month Kickoff.

Heart Niagara’s 40th Anniversary Event, Skylon Tower, November 23rd – Wayne Thomson, Karen Stearne, Sheila Hosking and Stafford Dobbin. JenniferBarazza & Chirstopher Yendt

Jimi Russell & Naomi Knight

PRICELESS ART AUCTION On September 21, 13th Street Winery hosted our fourth PRICELESS Art Auction for Yo Pros. Attendees bid with their time – not with their dime – to earn beautiful artwork with their volunteer hours.

HAVE AN EVENT YOU WANT TO SHOWCASE? Contact us and you could be part of our next Today’s People! todayspeople@revpublishing.com • 905.356.7283 ext.120

PLAQUE UNVAILING The historic plaque unveiling of the Niagara, St. Catharines and Toronto electric railway plaque located at Lakeside Park, Port Dalhousie, held on Tuesday, October 17. 35 were in attendance.

Our line of work. Built to help yours. Since 1896, we’ve been at work building a line of commercial vans that has no equal. We built the Sprinter, and revolutionized the Canadian van market. We built the groundbreaking Sprinter 4x4, Canada’s only 4-wheel drive commercial van. And now, we’ve introduced Canada’s only mid-size work van, the Mercedes-Benz Metris. This is innovation at work.

Performance Mercedes-Benz | 371 Ontario Street | St. Catharines | 905-685-3838 | performancemb.mbvans.ca