IAGAR TODAY MAGAZINE
History with a view
Exploring Fallsview Boulevard’s roots & ever-changing landscape
CREATING A GRAZING BOARD THE ART OF CASUAL DINING
+ harry houdini AND HIS MYSTERIOUS NIAGARA CONNECTION
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ANDREW HIND & MARIA DA SILVA
JILL THAM
SHERMAN ZAVITZ
GABRIELLE TIEMAN
Andrew and Maria are freelance writers specializing in travel, history and lifestyle. They have a passion for new adventures and experiences, and for exploring little known stories. Andrew is never without a book or three in hand, and some obscure historical fact at the tip of his tongue. Maria is a natural storyteller who loves the paranormal, cooking and good wine (mostly, she’ll say, for putting up with Andrew). You should follow them @ discoveriesAM.
Convinced she would have made a better teen in the 80s instead of the 90s, Jill’s passion for writing came after seeing the movie Stand by Me. 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
A retired teacher, Sherman Zavitz has had a fascination with the history of Niagara Falls for many years. He is the past president of The Lundy’s Lane Historical Society and has served on the boards of The Canadian Canal Society, The Friends of Fort George and the Niagara Falls Museums. 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.
Gabrielle is a writer with REV Publishing and holds a passion for covering travel and event pieces. She is always up for an adventure and loves meeting new people but also maintains close relationships with her Keurig and bicycle. Her favorite time of year is scarf season and she has easily watched the movie Armageddon 200 times. You should follow her @ gabrielletieman
CONTRIBUTORS
LYNN OGRYZLO
LAUREN CHARLEY
EVAN SAVIOLIDIS
ANDREA KAISER
Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications. Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”. She can be reached for questions or comments at lynnogryzlo.com.
Lauren graduated from The University of Western Ontario with an honours BA.in Media Studies, where she also completed many creative and journalistic writing courses. She loves to travel, meet new people, and take too many pictures! Currently Lauren is learning to speak Mandarin. She lives for the summertime, vacations, and anything involving lots of sunshine!
Evan Saviolidis is a Wine Tasting Challenge Grand Champion, Journalist for Canada’s largest wine magazine: Quench, Instructor for The Canadian Association of Professional Sommelier, and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit evanwinesavvy.com.
Andrea Kaiser grew up in Niagara, and is no stranger to the Ontario wine industry. You could say she was born into a life of food and wine and now shares this passion for Niagara Flavours through her writing, teaching and work. Well, we will call it work for lack of a better word.
TODAYMAGAZINE.CA 5
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elcome to the summer edition of Today Magazine: Niagara. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to Niagara Falls. For this issue, we cover the innovative side of Niagara (Niagara Craft Breweries, page 11 and the Niagara Integrated Film Festival, page 45), the picturesque side (Hornblower cruises, page 52, Niagara Floral Clock, page 67), the historical side (History of Fallsview area, page 63 and Harry Houdini, page 70)‌with a little bit of food and wine thrown in (of course). We’ve definitely got something for everyone. This time of year is particularly beautiful in Niagara, so take advantage of it by getting out and exploring everything this area has to offer. Have a great summer season, and I hope you enjoy this issue of Today Magazine: Niagara.
LETTER
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TODAYMAGAZINE.CA 7
PUBLISHER Rev Publishing Inc.
ONTENT
PRESIDENT & CEO Daniel A. Pasco ADVERTISING SALES MANAGER Alexandra Mills SALES REPRESENTATIVES Melanie Bryson Crystal Lowes Patricia Bolus Lynn Ann Lynch Lance Mallett Dan Carbonara EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie DIGITAL SALES MANAGER Dave Mace MARKETING & SOCIAL MEDIA
Jessica Zelman CONTRIBUTING WRITERS Lynn Ogryzlo Gabrielle Tieman Andrew Hind & Maria Da Silva Sherman Zavitz Lauren Charley Evan Saviolidis Jill Tham Andrea Kaiser CONTRIBUTING PHOTOGRAPHERS AJ Harlond David Haskell TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca
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Niagara by Today Magazine is published by Rev Publishing Inc. All opinions expressed in Niagara by Today Magazine are those of the authors and do not necessarily reflect the view of Niagara by Today Magazine, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Niagara by Today Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Niagara by Today Magazine. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Niagara by Today Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Niagara by Today Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
COVER STORY 11
HOP ALONG NIAGARA’S BEER TRAIL Beers that wouldn’t be caught kegged.
FOOD & DRINK 20
AN AMUSE TO YOUR BOUCHE
26
MEGALOMANIAC
30
EVAN’S WINE RATINGS
35
BRUNCH
Creating your own grazing board. A true Canadian winery.
Evan Saviolidis weighs in on a selection of Niagara wines. It’s the new dinner party.
ABOUT TOWN 39
THE LIFE OF THE PARTY
40
NIAGARA’S BEST DAY TRIPS
45
THE NIAGARA INTEGRATED FILM FESTIVAL
49
THINGS THAT GO BUMP IN THE NIGHT
Niagara-on-the-Lake- is it getting hipper? The prettiest, most eclectic communities that simply demand exploring. A mélange of food, film and wine.
Discover Niagara’s dark side and prepare to be spooked.
Spotlight on… 52 HORNBLOWER NIAGARA CRUISES
You’ve never seen the falls like this before. Hornblower makes the legendary boat tour an entirely new and elevated experience.
55
DON’T LOOK DOWN
Summer of Thrills is back, front, centre.…and up – way up. Live vicariously through these daredevils as they take Niagara’s highly anticipated thrill show to new heights.
LIFESTYLE & CULTURE 60
HITTING THE LINKS
63
HISTORY WITH A VIEW
67
THE BEAUTY OF PASSING TIME
70
THE LEGENDARY HARRY HOUDINI
75
NIAGARA FALLS FACTS
Niagara’s Golf Trail’s 7 must play courses in the Region. Fallsview Boulevard’s roots & ever-changing landscape.
The floral clock and it’s ever-changing face. The master illusionist’s mysterious connection to Niagara. History of stunting at the falls.
Special Section 79 EXPLORE WESTERN NEW YORK
Need a little excitement this summer? From the Seneca casino properties to the Allegany Mountains, there is certainly an adventure waiting for you. TODAYMAGAZINE.CA 9
647.748.3211
COVER STORY
BY GABRIELLE TIEMAN
HOP ALONG NIAGARA’S
TRAIL G
rowing amongst Niagara’s acres of grapes is a brewing community that has beer drinkers flocking to the Niagara Region in search of creative small batch microbrews. But these are not your typical mass-produced, found in a frat’s keg style beers. Focused on creating strong unique beers that mirror Niagara’s home grown produce, these small independent breweries are converting the once wine dominated region into a hotspot for exceptional Ontario craft beer. >>
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NIAGARA BREWING COMPANY 4915-A Clifton Hill, Niagara Falls, ON. WHAT MAKES PEOPLE COME BACK: Creative beers, locally sourced ingredients and traditional brewing methods The Niagara Brewing Company has big plans for downtown Niagara Falls. Opening its doors to the public this May right in the middle of the carnival fun of Clifton Hill, this latest addition to Niagara’s craft brewing route offers a varied roster of innovative and smooth drinking brews created with traditional practices and locally sourced produce. Residing in the former site of the legendary Foxhead Inn – one of the first luxury hotels in Niagara Falls – and the once WWE store, Niagara Brewing Company says they plan to honour the spirit of the fox by employing daring processes, bold flavours, and a strong desire to create the perfect beer. The multi-level on-site brewery will also offer a comprehensive craft brewing experience with a stand up tasting bar, outdoor patio, retail store and seated restaurant – featuring beer paired sharing plates like charcuteries and small plates including fan favourites like sliders and tacos. Guiding the team is legendary Brewmaster Gord Slater. An avid member of the craft brewing industry since 1969, he has held an essential part in the design and commissioning of more than 60 breweries in North America; lending his wealth of experience and passion to breweries worldwide for over 35 years. “I came out of the University of Guelph from the Agriculture program and one of my professors that I got along best with was in research with Molson,” says Slater. “So he forced me into their business straight out of school. In 1984 when the craft brewery business was legalized by the Ontario Government, that’s when I swung into developing brew pubs, breweries and brewing premises as a consultant. “[Niagara Brewing Company’s Team] was thinking about craft beer because it is a growing market segment in the alcohol business,” said
Slater. “And so they brought me down to look at two potential properties and get things going.” Slater says the company will focus on traditional brewing practices to produce canned, kegged, bottled, cask-conditioned and barrel-aged beer. Focusing on four established brands – their Honeymoon Peach Ginger Radler, a premium blonde Lager, a versatile Amber Ale and a high-hop IPA – along with four floating taps that will feature seasonal and inspirational brews crafted on whim. The brewery plans to produce 15 cans per minute and 20 kegs per hour – an incredible volume for a new craft brewery. “Our beers are not going to be your ordinary beers; they are going to be clean, smooth and easily drinkable,” said Slater. “The Radler will be a ginger peach instead of your traditional citrus base; the IPA will be more East Coast than West Coast. Some will say it’s too much of an IPA while beer geeks will find it not enough. “ The floating taps will focus on promoting Niagara flavours, drawing inspiration from the areas diverse and lush agriculture. “One of our missions here is to try and pull the regional agriculture into our plan in order to promote both the region and our brand,” said Slater. “We are using a Summer Wheat beer as our base. It’s a great base beer – it could be run either as is or have local fruit added to it depending on the season. We could add strawberries, cherries, pumpkin, whatever we decide and whatever the season permits.” Along with clean and balanced beers, Slater plans to bring new concepts to the Niagara Brewing Company in the forms of eco-friendly brewing and an established water conservation system. “There is a great concern generally in the industry, by the Ministry of the Environment,” said Slater. “The breweries are asked to partake in consulting work in order to check their discharge into the atmosphere. And some people say that is being fostered by the large breweries – which tend to be a controversy among craft brewers. So what we are doing is that we are going to take technology involved in condensing vapours. It is fairly common in many industries but not so common in the craft beer industry. So we are taking that technology and advancing it as much as we can here so that we will not be discharging into the atmosphere outside of our doors. “With the cost of energy and water and heat, we are trying to be a little more ecofriendly in conservation of our water use as well,” said
All of our ingredients are natural and if we make a special season brew, the flavours generally come from local farmers and their produce. Slater. “Whenever we cool anything, that heat will be recovered from the cooling process and put back into the system to be reused. Anytime that we can minimize the discharge down the drain we will have a process put in place. Water is a precious item and beer is 95 per cent water. So we have to be conscious of it.” Niagara Brewing Company hopes to grow not only as a tourist favourite but as a favourite amongst locals and fellow craft brewers in Niagara, with the goal of promoting the local brewing industry as a unit. “It’s not our intention to be the lone wolf over here,” said Slater. “The trouble with a growing industry is that you have a lot of people who are great brewers that don’t have management experience. I have been in the industry long enough to gain some of that so I am open to answering questions from anybody. “During the summer months our focus will be whoever comes through the doors and in the fall we already have plans in on how to draw people from the local area: Special dinner nights, brewmaster dinners, events and educational seminars. All of those to encourage both the home brewers and the people who want to learn about the brewing industry to come down here.”
TAPS ON QUEEN BREWHOUSE & GRILL 4680 Queen Street, Niagara Falls, ON. WHAT MAKES PEOPLE COME BACK: large variety of beers, live music & inexpensive daily specials Located in the heart of Niagara’s tourism and wine country, Taps on Queen is a custom crafted micro-brewery meets brew pub hybrid in Niagara Falls, Ontario. Taking clean drinking very seriously, Taps is known for strictly using only the most natural local ingredients, hops, malted barley and yeast to build their unique and refreshing craft beers. Founded in 2004 as a unique craft brewery, Taps quickly became known amongst the locals and tourism sector as a top producer of fresh and distinctive craft beers. As popularity grew, so did business in tandem; expanding their locations and acquiring Niagara’s Best Beer company along with their brewer Ian Watson to the team, expanding their Syndicate restaurant chain to open two new locations in St. Catharines and Grimsby and outgrowing their previous Taps location in Virgil, choosing to make the move to Niagara Falls. “They wanted a restaurant so they took their production brewery and made it into a restaurant,” said Phil Everett, head brewer at Taps on Queen. “The tanks are huge compared to a normal brew pub set up – about four times the average size. This allows us to produce more of
our flagship beers that people come in for.” Amongst this wide range of ales, stouts, lagers and seasonal beers on tap is Taps’ three signature pours; Logger Lager, Light Lager and Niagara’s Best Blonde Ale, one of the only beers that is bottled and distributed in local Beer Stores. Everett said that it is their pure ingredients and lack of filler that makes their beers so much better than the common name brand variety. “Sixty per cent of conglomerate beer can be made from corn and rice, which is essentially filler,” said Everett. “So in a sense, most of those brands are more not beer than beer because beer is defined as malts and barley. All of our ingredients are natural and if we make a special season brew, the flavours generally come from local farmers and their produce.” Though the seasonal beers are never a guaranteed feature, these flavoured beers when available have become the most popular amongst regulars. When brewed, the flavours stem from fruit and spices grown in Niagara, including the peach and pumpkin purees both most recently used for culinary experiments and beer production. “The pumpkin beer we bring out every fall and it is a little like a zombie apocalypse when we release it because people come swarming,” said Everett. “We come in early to pre fill growlers because we know we won’t be able to keep up. No one wants to cook a pumpkin pie to bring to turkey dinner - just bring a growler of pumpkin beer.” Everett said Taps is the creative site for their exceptional beers – with experimentation always at the forefront – including unique barrel aging projects. “We did an imperial stout in the barrels not too long ago and it was pretty popular,” said Phil. “The craft brewers brought back this style of beer production. It is very heavy, very vinous, and it works really well with the Jack Daniels style of flavours.” Other specialty brews are derived from team brainstorming and voting process called the Growler Club; a fun spirited social gathering that invites local beer lovers to meet every third Monday of the month to eat, sample new brews and discuss ideas for great beers. “I am usually presented with a few ideas and then I either run with it or create a beer inspired by one of the suggestions” said Everett. Though craft breweries still maintain only a small percentage of the beer market, Everett said it is this style of community involvement and collaboration that has helped craft breweries on their continual rise to popularity. “As craft brewers, especially in this area, we all work together,” said Everett. “Majority of us went to school together or learned together, so we all work together in a collegial sort of atmosphere to carve a chunk out of the bigger brewers. Beer overall is losing market share and we are taking what remains of that market share from the bigger brewers via education and getting people to understand why we make beer like we do.” Taps also features daily food specials and live music on both indoor and outdoor stages, showcasing music from every genre along with open mic nights, karaoke and cover bands to appeal to a more diverse crowd. >>
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SILVERSMITH BREWING COMPANY 1523 Niagara Stone Rd, Virgil, ON. WHAT MAKES PEOPLE COME BACK: Crisp draft and bottled beers and great local food. Living and brewing by the motto “We make beer that doesn’t suck,” small batch brewery Silversmith has become a favourite amongst both the locals and tourist crowd since opening in Virgil, Ontario. Known for brewing crisp, original brews with a dedication to local flavour, the modern brewery believes that as Niagara attracts more attention for their growing culinary culture, beer lovers deserve a locally produced, high quality beer to accompany it. Silversmith’s co-owners Matt Swan and Chris Pontsioen decided to build a brewery just as unique as their craft brews; the 19th century church just outside of downtown Niagara-on-the-Lake was the perfect property. “We like things of high quality and appreciate nice esthetics so we wanted a building that would fit that model,” said Swan. “We deliberately wanted to keep the character and esthetic of the church, but add features that would encourage people to stay and interact while enjoying their beer. “ Maintaining this idea that beer is inherently social, Swan and Pontsioen set to creating a modern beer hall atmosphere that would encourage people to not only enjoy beer, but relax and have fun with their friends and others visiting the brewery. “We do not operate like a winery,” said Swan. “We do not have a tasting bar but we have a full on beer hall. In a tasting room you are expected to stand, taste and purchase and leave where we encourage people to come in here and socialize and enjoy beer in the traditional beer hall feeling. We believe that beer is social and that you really can’t enjoy beer properly if you are simply tasting.” But what makes the Silversmith experience truly unique is their less
traditional methods of brewing; having begun a few years ago to experiment with a traditional European barreling program which focuses on aging beer in French or Canadian oak barrels that have previously held wine. “We leave the beer in these barrels for anywhere from six months to a year,” said Swan. “We let it sit and mature and turn into something interesting. One of the great things we get to do with that is we can add different fruits or spices or hop them differently.” “It is a different beer from what most people are expecting,” said Swan. “It is a very kind of old school European way of brewing and bottling beer, it hasn’t caught on hugely in Ontario yet. It isn’t really mainstream yet but we like to do it - it’s fun and successful thus far.” Featuring four flagship beers and monthly limited edition brews, Silversmith’s brewing team, led by brew master John Legassicke, a graduate of the Masters of Brewing and Distilling program at HeriotWatt University in Edinburgh, Scotland, brews approximately 16 beers annually and up to 3,000 litres a day. All of their beers are offered in either 650 ml bottles or in growlers – a large bottle that holds close to 4 pints each, to help conserve on waste. “If you know you’re going to have four pints, or have a party, [Growlers] are way more economical,” said Swan. “There is a lot less waste.” When possible, Silversmith uses local produce to support Niagara farmers, resulting in seasonal brews like their Oyster Stout, a traditional dry Irish stout and a collaborative brew with the Tide and Vine Oyster Company. Though their beer is what brings people in the door, it is the food that helps keep them in the building. Partnering with Mike Langley for more than just collaborative brews, the co-owner of the Tide & Vine Oyster Company, has made a home at Silversmith brewery, serving food five days a week from Wednesday to Sunday and working diligently to build a menu designed to complement Silversmith’s beer. Featuring traditional menu items from global beer cultures, Silversmith’s menu boasts traditional German sausages, baked chicken wings and poboys that reflect local, in season produce and of course, oysters. “We have American influence, we have British influence and we have German influence - three strong beer cultures,” said Swan. “The culinary experience is one that is tied pretty closely to those cultures.” Though you can find Silversmith’s brews in multiple restaurants throughout Niagara, this brewery experience is one you will not want to overlook. “We encourage people to come with their friends, try as many beers as they safely can, eat some great food and relax,” said Swan.
BROTHERS BREWING CO. Pelham, Ontario & Various Restaurants in the Niagara Region WHAT MAKES PEOPLE COME BACK: Experimental brews & a continually evolving roster of Pale Ales
B
rewing is a family passion for twin brothers Colton and Asa Proveau. Co-owners and brewers at Brothers Brewing Co. in Pelham, Ontario, their craft brewery is a long harbored dream that has begun to take route within the Niagara Region. Founded in 2014 on the goal of providing beer drinkers with well-crafted beers, this young addition to Niagara’s craft brewing circuit is quickly developing into a sought-after favourite on many local bars’ tap rails. Offering growing core-brands like their evolving Pale Ale series, a steady stream of experimental batches, periodic multi-brewery collaborations and a rotating selection of seasonal brews, the Proveau brothers are constantly experimenting and evolving their brand into something unique. “When you’re so small you want to be so creative in every aspect of the process,” said Colton. “The idea was to make something fairly crafty that wasn’t readily available around here but was still drinkable and enjoyable. Something that people could drink and say ‘Oh that’s different’.” Strategically choosing different educational paths to nurture their independent skills necessary to building a successful venture, Asa enrolled in Niagara College’s Brewmaster and Brewery Management Program while Colton chose the Business Administration program at Brock University. Following the two year program, Asa continued to dive head first into the
craft, gaining experience from established breweries throughout Ontario and fine tuning his skills at Sleeman Brewery and Muskoka Brewery. “We always want to brew with heart and versatility in it,” said Colton. “The reward is just being able to brew.” It is this creative drive that has grown their evolving Pale Ale series and developed signature favourites like Tandem Pale Ale, White Stout and Pelham Pale Ale – the later brewed using their own home grown hops. “The big breweries can’t come out with a new product on a whim because of the size of their production,” said Asa. “That’s what people like about the small guys. We come out with things on a whim that have diverse flavours and different takes on classics.” Though they currently do not have a facility open to the public and brew on contract, Brothers Brewing Co. has made their beer widely available to the public – holding permanent taps at popular pubs Iggy’s Pub and Grub in Fonthill and Kully’s Sports Bar in St Catharines along with a dozen pubs on a rotating basis in Niagara, Guelph, Hamilton, Kitchener and Waterloo when excess beer is available. Though they currently brew at Niagara College and on a homemade small scale electric system developed by Asa, Brothers Brewing Co. has big plans on the horizon to further expand and establish their brand once Colton graduates. This duo said they hope this expansion will allow for further collaboration with farmers and vineyards in the area, allowing for experimentation with wine barrel brewing and more seasonal brews. “Niagara Region is a bountiful place and we like to use as much local produce as possible,” said Asa. “We were born and raised here and we are very influenced by that culture. We want our brewery to be more than just a manufacturing facility, we want to create something that the community can relate to and pride themselves in. We plan on working with local businesses, sourcing local ingredients to develop a really Niagara centric thing.” >>
“That’s what people like about the small guys. We come out with things on a whim that have diverse flavours and different takes on classics.”
TODAYMAGAZINE.CA 15
OAST HOUSE BREWERY 2017 Niagara Stone Road, Niagara-on-the-Lake, ON. WHAT MAKES PEOPLE COME BACK: Local flavoured seasonal beers and winery style tasting bar Great beer is just down the road. No truer statement can be used to describe Oast House Brewery, the new kid on the block in Niagara’s quick growing brewery community. Founded in 2012, this winery inspired craft brewery has taken beer enjoyment to a new level, converting a century old barn into an upscale tasting bar and modern brewery for the public. Drawing inspiration from both its European hops kiln namesake and the local Niagara farming community, Oast House has evolved their brews into an elevated flavour experience, profiling the unique produce flavours of the region and filling a niche in the wine centric community. “Whether it is France, Australia, Argentina, you would always find in wine regions that there would be a microbrewery tied in,” said Cian MacNeill, marketing manager and partner with Oast. “After you have finished wine tasting all day, you need something refreshing – especially on a 30 degree day where you’ve been drinking red wine. When there is a brewery nearby to cleanse the palate, well it just seems to work.” Housing a 40 barrel system and strong brewing team lead by head brew master Mike Pentesco, Oast has created a group of flagship beers that have put Oast on the map both in Niagara and the city of Toronto; including their Farm House Ale collection featuring their Barn Raiser Ale, Saison and Biere De Garde prepared in similar fashion to champagne. “We liked the idea of a really premium beer that is made the old way,” said MacNeill. “They spend a month, sometimes two months, just in the stainless steel and then they’re not done. Then you take them out, add more yeast and sugar and then they stay on their side
and go into another cellar so that they are naturally fermenting in the bottles. I just find that there is so much more complexity and depth to these beers when you do them like that because it not only traps the carbonation but the flavour is trapped as well.” Alongside their Farm House collection is a diverse array of local brews that complement the harvest seasons and work with challenging produce to create intense flavours; including the wildly popular strawberry rhubarb beer, peach beer and Country Bumpkin pumpkin ale made entirely from locally sourced pumpkins and squash. “In the summer we try to keep up with seasonal produce and create beers that mirror those seasons,” said MacNeill. “Our strawberry rhubarb beer has taken on a life of its own. There was a lavender company down the road and [the owner] came by and dropped off a bag of lavender and said ‘Can you do something with this’ so we made a lavender cardamom beer.” Oast also works hard to source their hops primarily from the Niagara Region, with the rest coming from Northern Ontario farmers. “Some local farmers have started growing us hops and we are trying to use as much of those as possible,” said MacNeill. “Which I always say is the Niagara way of doing things. If you can grow it yourself, do it.” Another way Oast has chosen to support local is by bringing in chef Adam Hynem-Smith, owner of El Gastronomo Vagabundo food truck, every Friday as the brewery floor is converted into a modern bistro, featuring live music, great local food and inexpensive pints of beer. “It’s Adam’s kitchen when he comes in here, he gets to make whatever he likes,” said MacNeill. “Adam is a huge beer fan and loves our beer so it came together really naturally.” “We think beer is much more versatile in terms of pairing because of the carbonation. If you have one type of wine that pairs with everything it’s sparkling. That taste and that body and that dryness; sparkling wine has it and beer has that too. It has that carbonation and that body which pairs so well with rich foods like in a gastro pub.” This evolving brewery has even added a new private events space to their breweries roster of entertainment value. The Hayloft, a new private events space, features harvest tables and jaw dropping views of the surrounding vineyards and is perfect for a holiday get together or corporate event.
We brew our flagships pretty much constantly to keep up with demand and try to experiment as much as possible with the others. Our Enlightenment Pale Ale makes up 75 per cent of the beer we brew, we just can’t brew it fast enough.
BRIMSTONE BREWERY 209 Ridge Road N, Ridgeway, ON. WHAT MAKES PEOPLE COME BACK: Unique and environmentally conscious brews Sometimes, good and evil can create something exceptional. Inspired by their brewing environment, Brimstone Brewing Company, an independent nano-brewery located in a re-imagined 20th century church in Ridgeway, Ontario, is handcrafting distinct beers and expanding on traditional styles of brewing to create inspired blends. What began as a hybrid between a glorified home brewing operation and a small scale commercial production, with great brews in place and mass expansions on the horizon, this small scale, environmentally friendly brewery is only growing more prominent with age. Having already outgrown their original 150 litre batch operation, Brimstone has since expanded into a 1500 litre batch brewery, featuring a beer hall, mini tap room and venue for local music. Owner and head brewer Rod Daigle says this limited space for small batch brewing never hindered their creative process and if anything, allowed their beers to become more unique and evolve into something really special. “We aren’t brewing by the glass - but it’s close,” said Daigle. “But brewing on such a small scale means you can play around with the flavours and create beers that are new and interesting.” Featuring unique flagships and seasonal beers, Brimstone manages to cover a broad range of styles and tastes despite their brewery size. Though the majority of their beers are sold exclusively in house, Daigle, along with brewing partner Mark Stephens, are known to brew at a frequent pace multiple times a week to keep up with the demand. “We brew two to three times a week and then the periphery work we fit around that,” said Daigle. “We brew our flagships pretty much
constantly to keep up with demand and try to experiment as much as possible with the others. Our Enlightenment Pale Ale makes up 75 per cent of the beer we brew, we just can’t brew it fast enough.” Other fan favourite beers include the refreshing and hoppy Hail Mary American Pale Ale and seasonal brews like their Bitchy Witch Pumpkin Ale, Midnight Mass Oatmeal Stout and the Cranberry Dunkel Weiss – refreshingly carbonated dark wheat ale that is fermented on whole cranberries. But it is the emphasis on environmentally friendly brewing that has captured the attention and devotion of local beer consumers. “Breweries use a lot of resources,” said Daigle. “An inefficient brewery can use three times its water to brewing ratio. We try to minimize our consumption of water; we recapture water with tanks inside the brewery and if there is extra water we pump it into other tanks and use it to wash with and water plants.” Brimstone has also started a hops growing initiative that gets interested locals involved in growing hops with the help of rhizomes – small roots that are cut from the main root system of a mature hop plant – to help Brimstone cut down on their outsourced hops. “We do grow our own hops, but we don’t use them exclusively because we would run out very quickly,” said Daigle. “We started the hop growing initiative by asking locals if they would help us grow hops. We had 25 interested locals – and we could have had even more. We sourced hop rhizomes from the Ottawa area and said if you grow these for us we will brew a Thank You Ale and have everyone in for a celebration.” Included in their environmentally conscious efforts is a beer centric food menu that is constantly evolving to compliment the in house brews and make use of the produce left behind from brewing. Featuring gastro pub style food Thursday to Saturday, in house chef Matt Macgregor utilizes both the beers made on site and strictly local produce to craft home style food. “Our chef utilizes the spent grains from the beer to make pretzels and pitas and then from there he makes fish tacos and others,” said Daigle. “Then the grains he doesn’t use he donates to a local farmer who raises quail and then exchanges that for local produce that we then use in our menus.” The bar also features local music and open mic nights that have performers playing right amongst the brewery equipment, adding unique sounds and a unique experience. TM
TODAYMAGAZINE.CA 17
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IN DEFENSE OF THE
GRAZING BOARD AN AMUSE TO YOUR BOUCHE BY LYNN OGRYZLO The grazing board: it’s a funny name that conjures up images of cows in a field. Yet to me, it’s the most delicious of casual dining experiences. Of course, I’m talking about sipping on drinks that stimulate an appetite for nibbles of gourmet foods that you and your friends’ leisurely nosh while layering the experience with great conversation. Often confused with a charcuterie board, a grazing board is the cheese platter of the 1980s, reincarnated by the modern day carnivores’ lust for cured meats and demand for exciting flavours. They include both meat and cheese with accompaniments that can be tart, crunchy, smooth or savoury. When put together properly it becomes a continual play on the palate that lasts for hours. Charcuterie boards on the other hand, are only cured meats with a few condiments for flavour contrast. Notice how I said cured meats and not charcuterie. Charcuterie is a French word and yet, very few (if any) of the ingredients on the board are French. Think about it, prosciutto and salami are Italian, kielbasa is Polish and ham hocks are German. Sure, cornichons, the little French, miniature, tart pickle is the perfect foil for rich fatty meats but it has now been replaced with Korean kimchi which does the same job yet adds a modern twist with a complexity of flavours the little cornichon lacks. Creamy French pate has become passé being replaced with coarsely textured terrines, which are both English
and French inspired. So where is the justification to use the French word charcuterie? John Zagaria of Dolce Lucano, the Woodbridge equivalent to Niagara’s famous Pingue Prosciutto is a specialist in all cured meats but he refuses to use the French word charcuterie. Preferring instead to talk of salumi, the Italian word for the same family of meats such as sopressata, capacola, bresaola, Genoa salami and prosciutto. But since the word salumi is not showing any signs of popularizing the way charcuterie did, I think we’ll continue to hear charcuterie. My preference has always been for a grazing board because it offers many more options to try new and interesting foods. Organized properly a grazing board becomes an afternoon amuse to your bouche. The goal is to feel pampered and satisfied in an atmosphere of indulgence. To do this, quantities are kept to a minimum while maximizing on the number of flavour elements. Keep in mind that on any good grazing board there could be three meats, two cheeses, three accompaniments, bread and fruit. Certainly you can add more or less, depending on the number of people and the time you have to indulge. The great thing about a grazing board is that you own it. It can be as adventurous or tame as you like and get this – all ingredients can be purchased from a convenient grocery store to a well stocked, specialty food shop. How much easier can decadence be? >>
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GRAZING BOARD DESIGN MEAT The deli counter is your playground when selecting a mix of cooked and cured meats. Be adventurous with a smoky speck and creative with slices of cooked sausage. Bacon-like pancetta will add richness and real Black Forest Ham will add a bit of sweetness. You may also want a cured sausage like soprasatta or aged items like bresaola. Whatever you do, don’t forget Niagara’s quintessential cured meat, prosciutto di Niagara. If you choose two different meats, plan on two ounces of total meat per person. The more kinds of meat you have, the more people tend to eat so for three meat choices, count on three ounces of total meat per person. Bring meats to room temperature for the best flavour. To do this, remove them from the refrigerator approximately 15 to 20 minutes ahead of serving and simply include a small fork for serving.
CHEESE Don’t cut the cheese! That is so 1970s! Instead, leave it whole. To make the board more visually appealing, stick to an odd number of different favours and styles of cheese. Firm cheeses include Asiago, Grana Padano and Manchego. Everyone loves a rind cheese such as brie, gorgonzola and ash veined. If you like creamy cheeses, pull out a small bowl and fill it with rondule, buratta or chèvre. You can also try selecting cheeses by the type of milk such as cow, goat or sheep for a range of different flavours. When planning your cheeses, balance the strength of the cheese to your choice of meat. If you choose smoky meats, pair it with an equally strong blue cheese. If your meats are salty and elegant such as prosciutto, a hard cheese like Pecorino partner best. If you’re serving a really strong cheese, serve it on a separate platter to avoid flavour contamination. To serve, bring the cheese to room temperature by removing it from the refrigerator approximately one hour before serving. For firm cheese, a knife with holes prevents the cheese from sticking to it, a butter knife works for soft cheeses and for hard varieties, a cheese plane will shave off the perfect thickness of cheese for your cracker. If you don’t have special cheese knives, just remember to provide one knife for each cheese to avoid mixing the different flavours together.
ACCOMPANIMENTS Condiments, condiments, condiments! Use them generously, they build layers of flavours beyond the meat and cheese, add interest and round out the entire experience. Serve them in little bowls on the board with a small spoon or knife for easy sharing. Choose a variety from the following: Acidic foods cut the richness of cheese. Choose from gherkins, kimchi or anything pickled like red onions, artichokes and mushrooms. Fresh fruit such as slices of mild pear, the tang of an apple or grapes. Look for delicate champagne grapes for a special treat. Oily foods are a great foil to meats. Examples are olives and marinated vegetables such as mushrooms, eggplant and sun-dried tomatoes. Flavour excitement comes from sweet, savoury and salty foods. The sky is the limit here. Grainy mustards, vegetable salsa, fruit chutney, honey, ratatouille, caponata, bacon jam, wine based jelly or caramelized onions. Textural diversity is as important as flavour. You could add crunchy raw vegetables but I recommend roasted nuts or apple chips. Dense and chewy can be had from dried fruit such as figs, cherries or apricots. Bread plays a supportive role. Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s not a good idea to vary the taste and texture among the breads because they will just fight with everything else on the board. If you’re serving soft cheeses and spreadable condiments, slices of fresh baguette allow for easy smearing of all the flavours.
SPREAD OUT THE SPREAD Once you've chosen your food it’s time to put the platter together. Choose a large plate, a food grade wooden board or marble slab, with plenty of room so that none of the cheeses or meats touches anything else and you have plenty of room for cutting. Really strong cheeses should be on their own platter. TM
ACCOMPANIMENTS
CHEESE
MEAT
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A JOB WELL DONE The first thing that struck me as I walked into Niagara’s newest steakhouse, The Meat Market, was, wow, that’s a really cool ceiling. Designed to look like a giant wine barrel, it set the mood for what was bound to be a great meal – and it didn’t disappoint. The kitchen area is open concept so that patrons are able to get up close and personal with the chef as he sears the steaks to perfection. Owner, Matt Tokuc notes that they serve USDA Prime, a tender and juicy cut of meat, that is one of the highest grades of beef found; as well as Wagyu, a Japanese Kobe beef. In addition to these prime cuts of meat, the restaurant will be serving up seafood, potatoes and vegetables with basic (but elegant) appetizers. A wide variety of local beer and wine will be on tap (yup, there is a wine tap) and specially selected to pair nicely with the mains. One of the most unique things about the Meat Market, is that every steak ordered comes branded with their logo (the name will literally be seared into the steak). All the employees are highly trained in both food and wine pairing which, if you’re like me, comes in handy when questioning which local wine would goes best with the meal. Each employee goes through extensive training and as part of their preparation, have tried everything on the menu. As Tokuc says, “we’ve put a lot of time into this, we want to make sure everyone that is coming in is getting the time and service that they should. We want to make sure that every server that is going to the table knows the answer to any question they get asked, whether it’s about the wine, or the food…anything.” The Tokuc family has a long history in the service industry and own other restaurants in the Niagara area; including Wildfire in St. Catharines, Beacon Harbourfront in Jordan and the Flour Mill at the Old Stone Inn. When coming up with the concept for this new restaurant, Matt notes, “we wanted to go with something that was bold and that people would talk about. Because we are aiming for both tourists and locals, we have to have a reason for locals to come to our restaurant, and the reason is going to be the quality of our food and the service.” After enlisting local design guru Terri Scordino (who has designed all their properties) a design to suit the bold name was born. The Meat Market emphasizes that their focus is to serve high quality food at affordable prices. With this in mind, throughout the summer, be on the lookout for special events such as dollar wine (on tap) nights, which will feature decanters on tables, and a small menu with 8 to 10 items for around 10 dollars. For more information on upcoming event dates and other exciting news be sure to check out the meatmarketniagara.com . The Meat Market is located at the Ramada Plaza Niagara Falls at 7389 Lundy’s Lane.
MEGALO A TRUE BY GABRIELLE TIEMAN
CANADIAN WINERY Megalomaniac Winery is nothing short of jaw dropping. Original in their product, bold in their flavours and audacious with their branding, this groundbreaking winery continually crafts wines of distinction – but with a touch of sass. This cheeky line is a daring turn for a Niagara homegrown – touting brand favourites SonofaBitch Pinot Noir, Bravado Cabernet Sauvignon, Narcissist Riesling and Bigmouth Merlot. But though Megalomaniac may use their unique branding and attitude to poke fun at the occasionally rigid and traditional Niagara wine industry, each wine remains loyal to the Niagara Region with their elevated homegrown characters; creating a truly unique reflection of a Canadian winery with a global perspective. What began as strictly a retirement side venture for owner John Howard has since rapidly grown – evolving from a brand of limited quantity, hand-crafted wines made by some of the finest winemakers into an established world class award winning winery. Megalomaniac’s 120 acres of vineyard on the Vineland Upper Bench in Lincoln has been cultivated and restored to its natural glory; boasting five varietals on premise and a newly constructed multi-level winery featuring an open concept tasting bar, retail facility, private tasting rooms and a rooftop terrace. The winery is even believed to rest upon the highest vantage point on the Niagara Escarpment between Milton and Niagara Falls; so no matter where you find yourself standing and in which direction you may glance, you receive incredible panoramic views of both the Niagara Region and Toronto and Niagara Falls skylines. Howard, the former proprietor of Vineland Estates Winery and Executive Vice-President for Canon’s North American operations, is no stranger to the evolution and growth of industry. Under Howard’s innovative eye, Vineland Estate’s once petite winery grew into a highend operation with much acclaim; expanding vineyards
by 300 acres and growing production from its humble 2,000 case beginnings into a 50,000 case operation over the course of eight years. Howard has done much the same with his newest venture. What began as a single vintage meant to help financially support his charity Kids’ Health Links Foundation, which provides computers for children in hospital so they can stay connected to family and friends, took off. And though Howard’s initial goal was to limit annual production to a few thousand cases while keeping the bottle price low, the winery has continued to grow exponentially; developing from 2,000 cases to roughly 35,000 cases in a few years and boasting a 50% compounded growth rate for four years running. "I was going to spend my retirement f ly fishing, I was going to spend time in Bordeaux [France], and I was going to farm this property,” said Howard. “I wasn't really keen on the notion of making wine again. For me, I was done making wine in Canada; I had two Wine Chateux in France [With the Jeanoueix family, a dynasty in the wine industry]. So we did one vintage, where a portion of the proceeds would go to the charity, and called it Megalomaniac. “I called it Megalomaniac frankly to poke fun at people in the wine business who take themselves too seriously,” said Howard. “And I didn't care, because it was only going to be one vintage. Everyone will know who I am poking fun at and in a year, it will be over.” But the vintage sold out within 90 days and in tandem with the wine’s success, the foundation established a threshold. It became clear to Howard that the foundation could have a huge impact on children hospitals across the country. The notion of taking it national came up, so he made another vintage. Today, neither the winery nor the foundation has ceased growth; with the foundation currently residing in 11 of the 13 children’s hospitals across Canada.
MANIAC "At the beginning, we were cautioned that wine journalists would beat us up pretty badly because of the name,” said Howard. “But our sense was that if we produced a really good wine at an affordable price, there would always be a place for that product. That has been a bit of a threshold; producing the best wines we can, but presenting them at a very affordable price. Our underlining theme is value and it is very important to us and our customers." Following the success of the vintages, Megalomaniac quickly found themselves at the forefront of interest in the wine world. Their brilliant packaging – which portrays a faceless figure of a male executive wearing a bowler hat – received much acclaim in 2007 when Narcissist Riesling was singled out as the only individual design to earn double-gold honours at the San Francisco International Wine Competition under unanimous vote. "I really think the branding struck a note with wine people internationally," said Howard. "To win gold, first you have to have more votes than anyone else from the tribunal, but to get double gold it has to be unanimous. It's a pretty big deal for Napa [Valley].” Though Howard says he had no aspirations to expand the brand past its original concept, Howard said they had no choice but to build the new building – which opened in 2014 – to accommodate current and future growth. Rising upwards from the Underground Cellar Howard had constructed years previous to house farming equipment, a winery of esteem rose with one reoccurring theme: that it be Canadian. “I wanted it to be Canadian,” said Howard. “And I wanted it to be organic. All of the stone is from the escarpment. Majority of the wood is Canadian. It’s supposed to look Canadian and I want it to look Canadian because we are in Canada. This idea of trying to emulate Italy, France; I don't get that. You want property that looks French? Buy in France!" Though they farm a variety of Bordeaux varietals imported from France on the property, this passion for a true Canadian winery can be found flowing effortlessly among the grapes surrounding the vineyard – with Howard’s patriotism mirrored by the Crimson King Maple Trees that line the drive into the winery. “Anyone who takes a photograph - there is a maple leaf in front of it," said Howard. "That's who we are. But it was natural that we would
have Bordeaux varietals here because of what we were doing in France. Some of the same vine clones we have on our properties in France are planted here so it gives us an interesting dynamic." The winery farms a traditional blend of Cabernet Sauvignon and Merlot on the home vineyard and an evolving crop of five varietals on the rolling fields of the main vineyard including all Bordeaux varietals – Cabernet Sauvignon, Merlot and Cabernet Franc – and Pinot Noir and Riesling. “We are very keen on farming what we put into the bottle,” said Howard. “We want people to see that and see the commitment we have got in terms of owning and operating and maintaining the amount of vineyard that we have.” The winery also features on premise labs and state of the art fermentation and barrel rooms for on-site wine tasting, testing and experimentation. Megalomaniac chose to invest in both high end cigar barrels and traditional round barrels for developing their wines – allowing their wine makers the opportunity to experiment and test aging and development components on the same grapes. But expansions are not set to cease in the near future. Howard said the winery is currently working on the addition of an 8,800 square foot patio accompanied by large stone pillars that will surround the tasting bar and retail facility in order to help soften the concrete exterior and provide even greater views of the surrounding region. Another 1,800 square foot balcony will rest above and a 4,200 square foot roof garden that will offer a seating area with breathtaking views will adorn the top of the building. Howard said they are also looking to build an experimental kitchen for catered events and add drone technology into the vineyard for live profiles of the grapes. All renovations sit with the same goal of creating an all-encompassing Niagara wine experience. “We really want people to come out here and have fun and get a perspective of Niagara that is traditional," said Howard. "If it wasn't for this industry, all of this land on the horizon could soon be planted with basements. We’ll always pride ourselves in protecting our Agricultural Heritage." “We’re proud of our Niagara Heritage and we’re certainly proud of our Homegrown Wines!” TM
TODAYMAGAZINE.CA 27
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EVAN’S
WINE By Evan Saviolidis
RATINGS
WHITE 91 Konzelmann Estate Winery Vidal Icewine 2010, Niagara ($65) This Icewine has started to reveal mature notes of caramel, alongside the dried apricots, peach compote, marmalade, nuts, spice and honey. Full bodied and super rich, the acidity is on the low end, so chill it well and drink with blue cheese or a terrine of foie gras. (ES) 91 Tawse Winery Quarry Road Gewürztraminer 2013, Vinemount Ridge ($24.95) Without a doubt, this is a brilliant off-dry Gewürz! It serves up peach, honey, rose water, cardamom, ginger, cold cream, lychee and pineapple. The palate is thick with soft acidity, 12% alcohol and a super satisfying finale. Drink until 2016 to take full advantage of it exuberance. Pair with Thai food. (ES) 91 Vineland Estates Elevation Riesling 2008, Niagara Escarpment ($30) For me, 2008 was one of the best vintages ever for Riesling in Niagara. That said, Brian Schmidt, Vineland’s winemaker, saw something special in this wine, and decided to age a few cases so as to allow nuance to develop in the bottle – a judicious call! Perfumed, the bergamot, honey, peach, lime, crushed rock and white flowers beguile. The balance, crisp acidity, concentration and a long finale will ensure another a decade of aging, at least. If you are a Riesling lover, do not miss out on this beauty! (ES) 90 Two Sisters Vineyards Unoaked Chardonnay 2013, Creek Shores ($24) Two Sister’s is a stunning new winery right beside Peller Estates in Niagara-on-the-Lake. Think of this wine as an amped-up, ripe Chablis, what with all of its aromatic pear, green apple, citrus, white peach, lime, yeast and minerals. Oysters and freshwater fish were made for this beauty! (ES) 90 Stratus White 2012, Niagara ($44)
Evan Saviolidis is a Wine Tasting Challenge Grand Champion, journalist for Canada’s largest winemagazine, Quench, Instructor for the Canadian Association of Professional Sommelier and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit evanwinesavvy.com
The release of this Stratus White celebrates two significant milestones- the 10th bottling of this wine as well as the 10th anniversary of the opening of the winery itself. Unlike previous renditions, this full-bodied white is a blend of only three grapes (usually 5 to 6) - 43% Chardonnay, 42% Sauvignon Blanc and 15% Semillon. A bouquet of peach, pineapple, honey, pear, spice, vanilla, wax and cream is complimented by sound acidity. Fleshy, with excellent length, it should drink well over the next 3 to 4 years. (ES)
100 Point Scale 95-100= Outstanding 90-94=Excellent 85-89=Very Good 80-84=Good 75-79=Drinkable
90 Mike Weir Family Vineyard Limited Edition Unoaked Chardonnay 2012, Niagara ($19.95) This non-forested Chardonnay offers up generous aromas of peach, honey, mango, banana, pineapple and sweet apple. The palate is ripe and concentrated, adding dashes of spice and cream, as well as an extended finale. It is ready to drink tonight with a filet of mahi-mahi topped with a fruit salsa or roast chicken. (ES) >>
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90 Thirty Bench Winery Small Lot Riesling Triangle Vineyard 2013, Beamsville Bench ($30) From a vineyard planted in 1981, comes this redolent Riesling full of bergamot, kaffir lime, white peach, petrol and smokey minerals. The tension between acid and slight residual sugar is beautiful. The long finale will ensure a decade or more of life ahead. Red snapper in a red curry/peanut sauce or chicken satay will be magical with this wine. (ES ) 89 Palatine Hills Sauvignon Blanc Neufeld Vineyard 2013, Niagara Lakeshore ($18) This is a superb barrel fermented Sauvignon Blanc. Huge fruit salad, honey, passion fruit, guava, pink grapefruit, cream, spice and mineral weave around a core of refreshing acidity. Fine depth and excellent length make for an ideal partner with a halibut filet or even a grilled rosemary scented veal chop. (ES) 88 Ravine Vineyard Sauvignon Blanc 2013, Niagara ($28) Lime, gooseberry, nectarine, white grapefruit, herbs and minerals weave around a medium body and crisp personality. It is linear with very good length and is a perfect pairing with a grilled vegetable salad topped with goat cheese or chilled shellfish. (ES) 88 Palatine Hills Prestige NV, Niagara Lakeshore ($22.95) Even though the label says it is non-vintage, the majority of the base wine for this bubbly came from the cool 2009 vintage, which was perfect for sparkling wine production. Made from 100% Chardonnay, it spent 30 months on the less, imbuing the wine with yeast, brioche, cream, peach, anise, and apple qualities. The palate shows fine mousse, fresh acidity and superb length. (ES) 88 Riverview Cellars Angelina’s Reserve Gewürztraminer 2012, Niagara River ($19) A rather opulent and creamy Gewürz with a fragrant nose of pineapple, flowers, peach, lime, green melon, ginger and spice. There is some residual sugar and solid acid to round out the rich texture. Chill well before serving. (ES) 88 Legends Estates Terroir Semillon 2013, Lincoln Lakeshore ($17.50) This is one of the few mono-varietal Semillons produced in Ontario - a grape which suffered substantial damage from the severe winter of 2014. Peach, honey, kiwi, wax, spice and lanolin meet up with crunchy acidity and a slight sweetness. Drink now. (ES)
RED 91 Pondview Winery Bella Terra Cabernet Sauvignon Unfiltered 2012, Four Mile Creek ($34.95) Being a big fan of the 2010 version of this wine, I was hoping that the 2012 rendition would be just as glorious - well, it is! Full-bodied, yet elegant, this 14.3% alcohol wine doles out the blackberry, cassis,
violets, raspberry, mocha, mint, roasted herbs and graphite qualities. The tannins are still forceful, so hold for two years and then drink until 2022. (ES)
finale and gritty tannins which require some more bottle age to sort themselves out. Drink from 2016 to 2021. (ES)
91 Reif Estate Winery Meritage 2012, Niagara River ($34.95)
89 Redstone Pinot Noir Limestone Vineyard 2012, Twenty Mile Bench ($29.95)
For the number lovers, this is a blend of 47% Cabernet Sauvignon, 43% Merlot and 10% Cabernet Franc. For the wine lovers, this is a full-bodied red with a complex bouquet of sweet vanilla, cassis, violets, raspberry, cocoa and mint. Length is fabulous with tannic structure to ensure a decade of aging. (ES)
Even though this Pinot comes from the warm 2012 vintage, it displays poise and elegance. The brilliant ruby colour heralds the plum, raspberry, cherry, earth, cocoa and spice. The acid is fresh and the tannins are supple, so drink now over next two to three years. Pair with charcuterie or ahi tuna steak. (ES)
91 The Foreign Affair Dream 2012, Niagara
89 Rockway Vineyards Reserve Meritage 2012, Twenty Mile Bench ($19.95)
This appassimento-style blend of 33% Merlot, 33% Cabernet France, 29% Cabernet Sauvignon and 5% Petit Verdot is truly impressive. Clocking in at 14.7% alcohol, it sings with chocolate, blackberry, kirsch, violets, dark cherry, prunes and a hint of rubber. Full-bodied, with some residual sugar, the wine is already approachable, but will handle another half decade in the cellar. (ES)
This wine proves why we blend Cab Sauv, Cab Franc and Merlot together - each varietal compliments the others! This rich and velvety red doles out the dark fruits, mocha, vanilla, anise, coconut, mint and violets. It is stylish with excellent length. Drink over the next 8 years.
91 Trius Grand Red 2012, Niagara ($55) If you thought the 2012 Trius Red was great, wait until this beauty crosses the lips. Full-bodied and elegant, the layers of cassis, dark cherry, vanilla, violets, herb, spice and earth carry long on the finale. The fine tannins will ensure it ages over the next decade. A blend of 37% Cabernet Sauvignon, 36% Merlot and 27% Cabernet Franc. (ES) 90 Two Sisters Merlot 2010, Niagara River ($48) A broad shouldered, fruit forward, oaked Merlot, which is starting to show some complexity from age. The plum, cherry, blackberry, cocoa, coffee, spice and cedar are layered on a thick texture, soft tannins and a long finale. Drink over the next 2 to 3 years. (ES) 90 Reif Estate Winery Merlot Reserve 2012, Niagara River ($25.95) There is almost a port-like quality with all the overripe plum, blackberry and cherry qualities. Add in the spice, cocoa and earth, as well as a rich texture and great length and you have one fine bottle of Merlot which will age gracefully over the next five years. (ES) 90 Ravine Vineyard Cabernet Sauvignon 2012, St. David’s Bench ($35) Elegant, the opaque black colour heralds the cassis, vanilla, spice, mint, violets, cocoa and smoke which are framed on a refined, medium body. There is great length and suave tannins, so drink until 2020. Pair with rack of lamb. (ES) 90 Château des Charmes Merlot St. David’s Bench Vineyard, St. David’s Bench ($29.95) This is one serious Merlot, which has benefited from the heat of the 2012 vintage. Full bodied, it hits the senses with plum, blackberry, vanilla, cocoa, vanilla, anise and dried herbs. It is concentrated, with a long
89 Rockway Vineyards Small Lot Block 11-140 Cabernet Franc 2012, Twenty Mile Bench ($24.95) With 18 months of barrel aging under its belt, this medium to full-bodied Franc shows off raspberry, coconut, herbs, cassis, violets and vanilla qualities. There is very good length as well as some unresolved tannin which suggests aging until the end of 2015 and then drink until 2022. (ES) 89 Malivoire Stouck Vineyard Meritage 2011, Lincoln Lakeshore ($29.95) Here you will find a great Meritage from a less than easy vintage for dark grapes. Medium body, the raspberry, cassis, savoury herbs, tea, toast and violets are supported by some granular tannins. Great length. Now to 2018. (ES) 89 Henry of Pelham Baco Noir Reserve 2012, Ontario ($24.95) For my taste, this is the best Baco in Ontario. Full bodied, there is copious amounts of jammy dark fruit which is supported by smoke and cocoa notes from new barrel aging. Fresh acidity and a slight sweetness rounds out the texture. There is solid length and 5 to 6 years of life ahead. (ES) 88 Konzelmann Merlot Barrel Aged 2012, Niagara ($19.95) Here you will find a straight-up fruit driven Merlot with flavours of raspberry, cherry, spice, dark cocoa, vanilla and toast. Medium in body, the tannins are soft and the finish carries the fruit. Ready to drink tonight with duck breast or a charcuterie board. (ES) 88 Henry of Pelham Family Tree 2012, Niagara ($18.95) This delicious blend of 48% Shiraz, 23% Cabernet Franc, 20% Cabernet Sauvignon and 9% Merlot offers enticing flavours of pepper, plum, cassis, roasted peanuts, cocoa, roasted herbs, vanilla and incense. There is richness on the palate before the juicy acid and round tannins fill in the finale. Very versatile as a food wine! (ES) TM
TODAYMAGAZINE.CA 33
IT’S THE NEW DINNER PARTY BY: LYNN OGRYZLO
TODAYMAGAZINE.CA 35
The most leisurely of all meals with no boundaries and no rules, brunch has become our new dinner party. I often wonder how this lovely culinary tradition began. The most exciting story originated in London in the late 19th century. Apparently there was this group of students and as the story goes, they liked to drink – a lot. So, they thought a later meal on Sunday morning would allow them to stay out later on Saturday night. This somehow became a license to party hardy and it explains the use of Mimosas and Bloody Mary’s as traditional brunch drinks and a perfect example of the English term, “hair of the dog that bit you”. Leave it to English to decide the way to cure a hangover was with more drinks. Today, brunch is often seen as a casual meal, yet I think it has a certain luxurious feel to it. Think about it, on what other occasion can you take your time rolling out of bed and looking forward to a gourmet breakfast complete with cocktails? Under these conditions, brunch becomes my perfect way to start the day. Of course, this means you’re going to prepare a lot of the meal the night before. It’s like all those magazines that suggest preparing meals hours in advance so you can enjoy your company when they arrive. I’m going to suggest doing most prep the night-before so you can sleep late like you know all of your guests will be doing. Take a quick inventory of restaurant brunch options and the list can include all or some of the following: eggs, pancakes, sausages, bacon, ham, fruits, pastries, along with large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups, vegetable dishes, many types of breadstuffs, and desserts of all sorts. If you have a large staff with unlimited time and budgets, you too can have a buffet table overflowing with these options like restaurants do, but remember one thing when planning brunch – you are not a restaurant! It’s wiser for you to pick a few items that can easily be made ahead of time and serve it as a regular meal. So if your heart is set on Eggs Benedict or a Spring Chèvre Soufflé, then be prepared to be the only early bird in the group. If you want to lazily roll out of bed, looking forward to leisurely meal with guests, then here are a few suggestions for a pulling off a decadent brunch like a pro.
Yogurt should always be eaten in very small amounts, should always be plain and should never be low fat. Stick to good yogurt and you’ll be happy with the full flavour you get from layering tangy yogurt with fresh sweet berries and crunchy, earthy, granola. Use small, stemmed dessert glasses and only fill half way. Up your game by marinating the berries in icewine or your favourite liqueur the night before. Serve them on a white plate in the centre of the table and let your guests help themselves. Another healthy way to use yogurt is to smear a tablespoonful or two between paperthin crepes and top with fresh berries and dust with granola. Make the crepes the day before, layer them between sheets of waxed paper and refrigerate them to keep them fresh and in perfect condition.
You’ve seen it everywhere, a poached egg on top of everything from steak to rice. So go for it and top crab cakes with a thick layer of guacamole, a delicate salad of arugula leaves, bacon slices and yes, a poached egg. Everything except the poached eggs can be made the day before and refrigerated. If you don’t like poaching, then whip your eggs. Line large muffin tins with bacon and cook mini, aged pecorino cheese soufflés inside – yum. You can make these the day before and simply warm them later. Egg casseroles like Creamy Egg Strata, Red Pepper, Mushroom and Brie Frittata and Swiss and Bacon Pie can be prepared the night before then mixed together and baked on brunch day. If that’s not inspiration enough for your next brunch, try baking eggs. Dishes you’ve made the day before such as a nest of potato rosti, stuffed peppers or layered spinach and sausage are perfect for this. Just wrap them in foil and bake to reheat. Remove the foil and crack eggs overtop and return to the oven to finish baking. You can top anything from a Moroccan Tagine to an Indian curry by topping it with an egg and baking.
The key to success with brunch breads is to know your baker. You want to serve your guests the best possible quality on this special occasion so find an artisan baker who produces a high quality bread selection. You could ask your baker if there are frozen options available that you can bake up fresh and warm. Croissants are most popular but so is the light, almost sweetish, eggy flavour of brioche, Pannetonne has a lemony lightness to it, rye is more robust and slices of French baguette are versatile. These breads are especially delicious toasted with lots of soft, sweet butter on then. Scones, biscuits, monkey bread or sticky buns can all be made the day before and baked on brunch morning. The smells of fresh bread in your home would drive the greatest enemy of wheat into a frenzy. If you’re unsure of baking bread, purchase fresh pizza dough from a bakery and roll it into sticky buns to bake in the morning. I would stay away from traditional pancakes because they need to be made fresh but thick Belgian waffles can be made the night before and simply warmed before serving. Make a waffle bar by serving them on one plate with small bowls of accompaniments like whipped cream, fruit granola and dried fruit so your guests can create their own toppings.
Of course, Mimosas and Kir Royales are the classic champagne based brunch cocktails, but modern day hostesses can be a little more creative these days. I like to mix up a blend of coconut water, grapefruits wedges and sprigs of fresh rosemary. Let that steep overnight, place it in the centre of the table so your guests can serve themselves and put a bottle of sparkling wine next to it for guests who want to make a cocktail of their morning drink. Choose from champagne, sparkling wine and Moscato d’Asti. In addition to being especially good with eggs, the effervescence of sparkling wine stimulates the palate and creates a sense of lightness that is welcome early in the day. Moscato is lighter in alcohol (typically 5 – 6% alcohol) and that always welcome for mid-day drinking. Check out the more than 100 brunch dishes and cocktails on The Ontario Table Pinterest page, Brunch My Way and enjoy. TM
You’ve probably heard Brutus, Montreal’s renowned bacon bar takes bacon and brunch to the next level with their all-bacon brunch menu that includes their bacon-meatball breakfast poutine. Ok, some of you are salivating but I find the overuse of bacon an assault to my stomach. I prefer to add bacon to quiche, tarts, biscuits or scones. Throw crispy bacon into a frittata or an eggy brioche brunch casserole. However you like your bacon, it should be thick-cut, lean as possible and cooked slow to render as much fat as possible. Smoking is optional and by-the-way, so is bacon. Maybe it’s time to explore the other popular brunch meats like country ham (cut thick), sausages of all kinds, smoked salon and shrimp.
TODAYMAGAZINE.CA 37
about TOWN
THE LIFE of the PARTY
BY ANDREA K AISER
Maybe I’m getting older or maybe Niagara-on-the-Lake is getting hipper but it occurred to me last summer – I live in a cool part of the world! As a teenager I certainly don’t recall having similar sentiments and having worked in hospitality my entire life I can recall on many occasions being asked by visitors where they could find some local ‘action’ after nine which was met by me, for the most part, with a bit of a chuckle at the assumption that anyone was even up after the sun set. Okay yes, the Angel Inn did have live music, even in ‘those days’ and still does every weekend but ask me on a weekday and I was hard pressed to come up with any suggestions. That is not to say I still don’t live in a quiet community by big city standards, but the pulse of the town has quickened and when the sun sets on wine country the lights do not all go out. My all time favourite night on the town – bar none - has to be Jackson Triggs Winery Amphitheater. I mean really, what can compete with Canadian artists performing live in such an intimate venue amongst the vines? Not to mention the amazing wines and fabulous food trucks. And this year’s line-up will not disappoint. To name a few, The Sam Roberts Band is back for two nights along with the Arkells who were named Group of the Year and Rock Album of the Year at the Junos this year.
Several great Canadian icons are also slated for the stage including Spirit of the West, Jann Arden, Jim Cuddy and Steven Page. Peller Estate Winery has recently come to the table with some lively events that keep rocking after the sun goes down with their Food Truck Eats in May and the new Wine Country Fair in August. Trius Winery Movies in the Vineyard are also back by popular demand – showings include Grand Budapest Hotel, Princess Bride and Guardians of the Galaxy. Wine and Sci-fi; what could be better? If quaint venues with live music are more your style, you must try one of our new local brew pubs. Oast House and Silversmith Brewing Company offer entertainment most weekends and often feature casual fare to pair with their local brew. Local favourites however still include the Angel Inn, an institution of sorts and more recently the Irish Harp – where you can raise a ruckus singing along to the likes of Finnegans Wake, Vox Violin and Celtic Cross. Ravine Vineyard Restaurant also offers entertainment but during the week on Thursdays and Sunday evenings. All summer long you can of course enjoy great wines on their patio or have a friendly game of ping pong. Yes, move over beer pong. Local talent, local beer, local wine – where else would I be but Niagara-on-the- Lake? This little town has become the life of my party. TM
TODAYMAGAZINE.CA 39
NIAGARA’S
BEST BY: LYNN OGRYZLO
DAY TRIPS
Even though Niagara is in the middle of a great continent, far away from large masses of water, it is far from dry. In fact, some of its greatest assets cling to our fresh waterways. From Niagara Falls to Twenty Valley Creek, the Niagara River to Lake Erie, Niagara’s most beautiful water systems have some pretty eclectic communities that simply demand exploring. NIAGARA FALLS We all know Niagara Falls is a kid friendly place, but there is no escaping its magnificence. Walk the beautiful floral laced boardwalk in front of two waterfalls; the Canadian and the American waterfalls both called Niagara Falls by the locals. Take a deep breath and feel the uplifting power from the water crashing all around you. Then go below to Journey Behind The Falls and feel your hair go horizontal from the sheer force of it all. Niagara Falls and its power over you is nothing short of magnificent. Continue to be awe-inspired down river where the White Water Walk gets you up close and personal with the hypnotic white capped rapids as they splash and crash at the base of sheer rock cliffs. Remember, as Niagara Falls carved itself further and further down the Niagara River, it left behind stunning vistas. If all that fresh air leaves you a bit hungry, Elements on the Falls Restaurants serves up a great selection of upscale casual fare or head to the Rainbow Room by Massimo Capra for the best Italian-influenced food or Windows by Jamie Kennedy for a true taste of local, all three get you up close and personal with Niagara Falls and if you’re dining at night, be prepared to be wowed by the nightly light show over the Falls or the weekend fireworks. >>
TODAYMAGAZINE.CA 41
FOR ME IT’S A LUXURY DESTINATION CLOAKED IN A VILLAGE VIBE PORT COLBORNE A sailors dream for sure, for me it’s a girlfriends day-away. Take a stroll down Historic West Street with quaint, canal side shops on one side and the beautiful boardwalk filled with cascading flowers on the other. Among the shops are 270 West, Glam Girl and Serendipities (all ladies fashion boutiques), Something Else (jewellery and home décor), Alphabet Books, Canalside Kitchen Store and Crew’s Quarter (home and garden shop). Old Port, as the locals call it, is more than one street; wander the back roads for Jack’s Toy Store, JB Fashions, Tuck Jewellery, Yardbirds Nature Shop and Ten Thousand Villages all on Clarence Street. One of the regions best Farmers’ Market happens here on Friday mornings. Dining in Port is even better with Minor Fisheries (freshest fish and chips in Niagara), The Smokin Buddha located in the old King Street train station (a destination eatery of creative, healthy, eclectic cuisine), Canalside Restaurant or the Market Café across from Market Square (best coffee shop with market sourced dishes). Port’s second and lesser-known region called Ole Humber Stone centres around Main Street as it crosses the Welland Canal. Here you’ll find big city style in Absa-fashion-lutely, take in High Tea at the Duchess Café or pick up flowers and something sweet in Bremfields Bakery, Florist and Antique Shop. Drive across the Welland Canal for lunch at Lucy’s, a Port institution and famous for it’s long list of notable guests like author Bill Thomas, Pierre Burton and Justin Trudeau. THOROLD Giant Lakers (the giant ships that roam the Great Lakes) draw crowds of enthusiastic watchers and why not? The Welland Canal
runs through Thorold with a perfect view of the massive vessels being lifted up and down Lock 7 – incredible! But for me, the draw to Thorold is the small town gone uptown revival. The main street has been historically restored and one-of-a-kind boutiques have moved in. At Fig Street, dubbed the Kate Spade of Thorold you’ll find ladies fashion stationery, food-art cards and other rare, big-city finds. Angies O’H Antiques offers beautiful articles of a by-gone era and newer things that fit with her personality, Knyvettism presents fashion, furniture and art from repurposed materials, Steadman’s Jewellers, a diamond specialist is a Thorold institution and Gypsy Alley has clothing, purses and an eclectic collection of great stuff. It’s astounding to find international fashion designer Shannon Passero in the quaint, old firehall building on Albert Street and interior designer John Kazmir in the Quebec Bank Building. On The Front Café is the perfect coffee shop with chocolate leather chairs to sink into and the new owner of the Panini Café, fine dining chef William Brunyansky (Charles Inn, Niagara-on-theLake), makes a mean panini and every option can be ordered gluten free. The beautiful Keefer Mansion Inn is perched on a hill with great views of passing Lakers in the distance. This restored, brownstone mansion houses a fine dining restaurant and spa. Thorold is a bike-friendly destination and a stop on the Circle Trail Bike Route. QUEENSTON VILLAGE History buffs visit this tiny little village with more historical destinations than coffee shops but for me, Queenston will always be about the prettiest village in Ontario. Few people know that the Queenston dock is the only place
north of Niagara Falls where the land dips down to meet the water. It’s also the widest spot along the part of the river; bring a lawn chair or sit on a rock and skip stones in the glass-like texture of the water. On the other side are towering cliffs of shale and rock with Artpark perched above – a great place to take in a riverside concert. Back in the village is the most beautiful oleander tree in Niagara. When it’s in full bloom (spring) people come from miles around to behold the magnificence of this great old tree and the beauty that blossoms on the corner of Kent Street and Queenston Streets. One block uphill of the tree, at the foot of the escarpment is the MacKenzie Heritage Printery. The grey stone building is wrapped in lush green ivy that thrives in the shade of the pine grove. Look beyond the Printery and you’ll find wooden stairs that lead to the top of the escarpment. Once there, make your way cross Queenston Heights Park to a little oasis called Locust Grove. Perched above the Queenston dock and parallel to Artpark, the views from Locust Grove includes the Niagara River as it winds its way down to Lake Ontario. Locust Grove is simply breathtaking and the perfect perch for a picnic with more concert music wafting over from Artpark. Queenston is also the start of the Bruce Trail and even a 10-minute walk along the trail reveals forest beauty, wild greenery and cool air on a hot summers day. JORDAN VILLAGE Look out Yorkville, this upscale oasis in the heart of Niagara agriculture draws cyclists and hikers, but for me it’s a luxury destination cloaked in a village vibe. Jordan Village is a man made village that centres around Cave Springs Winery, On The Twenty Restaurant and Inn On The Twenty. On The Twenty Restaurant is perched high above the beautiful Twenty Valley below. The valley, carved by a large creek, is the water tributary fed by Balls Falls to the south and flows into the Jordan Harbour to the north. Back in the village is a full afternoon of browsing through galleries, fabulous shopping, antiques, history, wine tasting and dining. Tintern on Main, Pamela’s and Arezzo are ladies fashion boutiques offering unique clothing and accessories usually reserved for big city boutiques. IronGate Garden Elements is full of fabulous, one-of-a-kind garden art and accessories. CHIC by Janssen will impress you with stunning, French inspired, rare furniture and S & B Antique Gallery offers unique furniture pieces of a by-gone era. AvantGuarde Emporium is a fun curiosity shop and across from the Jordan Hotel, a perfect spot for lunch. A village walking tour brochure is available at the Jordan Historical Museum and in the Heritage Gift Shop. TM
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THE NIAGARA INTEGRATED FILM FESTIVAL BY GABRIELLE TIEMAN
Film, wine and food are coming together once again to celebrate fresh and unique cinematic finds at the annual Niagara Integrated Film Festival (NIFF) this June. Returning for their second year to shine a cinematic spotlight on the natural beauty of the Niagara Region, NIFF will once again take full advantage of the region’s resources by combining the best of Niagara’s offerings into an amalgamated masterpiece of wineries, nature and top shelf independent films from across the globe. 40 films and 100 screenings will be showcased over the June 18-21 weekend throughout St. Catharines, Niagara-on-the-Lake and Twenty Valley. Sticking to the precedent set during last year’s successful festival, the films will premiere in an assortment of venues – ranging from traditional such as local cinemas, auditoriums and theatre halls to the unconventional vineyards, amphitheaters and even airport hangars which will host outdoor screenings amongst the grapes in full summer glory. >>
TODAYMAGAZINE.CA 45
THE FESTIVAL IS NOT JUST ABOUT SEEING A MOVIE, IT IS AN EXPERIENCE. - KATE YORGA
Kate Yorga, the Programming Director for NIFF, says the festival is not just about seeing a movie, it is an experience. "We all remember the first non-typical film we saw,” said Yorga. “Because it does take a while to get your palette adjusted to something that doesn’t have the typical story structure or a different style of storytelling. This is a great chance to explore those kinds of films." Yorga says veteran programmer Tony Watts has been globe-trotting and attending film festivals for months now, chasing over 100 films for 40 slots and scouting critically acclaimed features in preparation for making his best picks for what to be showcased at NIFF. "There are thousands of films around the world and it is a complicated process but mainly we are looking for premieres: world premieres, international premieres, or national and Canadian films," said Yorga. "We are always asking ourselves: is it a great film? Is there something entertaining or informative about it in the sense of a documentary? What is their plan for the film? Distributors make a plan for each particular film that they choose and they set up which festivals all over the world to release it to audiences. If it has already played in Canada, we probably won’t take it, because again, we are looking for premieres." This year’s festival will present three Canadian premieres over the course of three days: the documentary The Lost Aviator and comedies People, Places, Things and Unexpected. They will also showcase a vast variety of genres and styles in order to appeal to a greater audience. Featuring a smattering of sci-fi, fantasy, comedy, spotlight films, dramas, shorts and everything in between; ensuring every genre is properly represented and that there is something to appeal to the vast demographic audience present in Niagara. “Festival audiences are a special breed of people,” said Yorga. “These are people that are adventurous and are willing to see something that is not showing at the regular multiplex theatre. We are lucky to have a vast audience in Niagara and we choose films that suit a wide range, from dramas to comedies, to family films and documentaries. Some thrillers and darker fare. Maybe some foodie films and anime.”
Set in the golden age of Aviation, The Lost Aviator director Andrew Lancaster follows the life and times of his great uncle, Captain Bill Lancaster and uncovers a fascinating tale of high adventures, obsession, a love triangle and a sensational murder trial. People, Places, Things directed by James C. Strouse stars comedian Jemaine Clement and will have audiences in stitches. Follow Will Henry, a newly single graphic novelist, balancing parenting his young twin daughters and a classroom full of students while exploring and navigating the rich complexities of new love and letting go of the woman who left him. Unexpected, a comedy by director Kris Swanberg, features a large cast including academy award nominee Elizabeth McGovern and How I Met Your Mother alum Cobie Smulders. An inner-city high school teacher discovers she is pregnant at the same time as one of her most promising students and the two develop an unlikely friendship while struggling to navigate their unexpected pregnancies. Other movies to screen at NIFF include I’ll See You in My Dreams; a soon to be favourite directed by Brett Haley starring Blythe Danner, Sam Elliott and Martin Starr. Yorga said that though their team travels around the globe to try and choose films that are unique and different from the norm, it is impossible to reach every international film festival. Online screening processes and the internet have made it easier for festivals like NIFF to capture a broad scope of films and uncover cinematic masterpieces from around the globe. "It is a great process now with online screeners," said Yorga. "In the old times you had to get film teams to send the hard copy [of the film] to you. Even with DVDs it wasn't the easiest. But now you can send them to us online and everything is protected by watermark so we can watch them and see what we think without fear of it getting into the wrong hands." Along with the feature length films, The World’s Smallest Film Festival competition is back featuring one to three minute shorts shot entirely on any smartphone or tablet. This year’s theme for the films is
water, staying true to Niagara’s defining characteristic, and must be shot entirely on either a smart phone or tablet. Niagara Rises will also return for a second year. The program exclusively showcases homegrown features made by Niagara Region’s resident film makers, writers, directors and producers. Other events returning include food and film events Filmalicious and Film Fest. Filmalicious will pair local wineries and world renowned cuisine with original feature-length films for a night of world class dining and film outside in the vineyard; with Film Feast, wineries will once again host an evening of food, wine and short films. "There is so much to do in the Niagara Region so the fact that you can combine seeing a great vineyard with having a wonderful dinner and enjoying a film is a special thing," said Yorga. "It's about making magical memories." Ticket prices start at $25 dollars for individual films and move upwards depending on the event. Yorga said she encourages movie goers to choose at least one foreign film to view throughout the course of the festival. "I always advise people to check out the foreign films in particular because those especially will not be coming to a theatre near you and this is probably your only chance to see amazing cinema from around the world," said Yorga. "It is a special opportunity." NIFF was brought to reality by the legendary Bill Marshall, one of the original founders and chair emeritus of the Toronto International Film Festival (TIFF). Widely known as the world’s most successful public film festival, TIFF, originally known as “The Festival of Festivals,” was first brought to life in 1976 as an outlet for international producers and film makers to showcase their films and original productions to a broader audience. Showcasing an average 350 films from over 70 countries annually, the festival is widely known for jumpstarting the careers of many actors and directors and placing Canada on the map for film excellence and appreciation. For more information on the festival schedule, events and purchasing tickets, visit niagarafilmfest.com. TM
Josh Silburt, Morning Fog - Ottawa Valley (detail), acrylic and oil on panel, c.1985, Allan Silburt Family Collection
2015 EXHIBITIONS: JOSH SILBURT: ARTIST IN TURBULENT TIMES ARTHUR LISMER: THE ARTIST AS TEACHER CARTOONS, CARICATURES, AND SATIRICAL PRINTS MARC AURÈLE DE FOY SUZOR-COTÉ AT RIVERBRINK AVANT LA LETTRE: CANADIAN LANDSCAPE BEFORE THE GROUP
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THINGS THAT GO BUMP IN THE NIGHT:
GETTING SPOOKED IN NIAGARA
BY: LAUREN CHARLEY
Since its colonization during the 1600s, the Niagara Region has developed a rich historical background through enduring many battles, disturbances, invasions, and participation in war. There are also many tales and myths about instances of cold-blooded murder, which have lead many paranormal experts to believe that the area is haunted by a profusion of ghosts, each with a legend so far-fetched that we are skeptical to believe that such occurrences could ever exist. However, it is these stories and mysteries which make Niagara an infamous site for supernatural activity. Much of this activity has been developed as an enterprise by the community, especially during the fall and Halloween season, by allowing visitors to participate in haunted activities such as ghost walks, haunted houses educational exhibits, and special, seasonal events. >>
TODAYMAGAZINE.CA 49
THE SPOOKIEST SPOTS IN NIAGARA
ACTIVITIES SUITED FOR ALL AGES
Niagara’s thrilling past includes occurrences reported to have taken place all over the region. However, there are three main communities which are home to locations containing the richest and most interesting tales of the action: Niagara-On-The-Lake, Niagara Falls, and Fort Erie. No matter where you reside or are visiting in Niagara, there is sure to be a believed haunted site, just kilometers from where you rest your head at night!
NIAGARA FALLS Niagara Falls, originally called the “Village of Elgin”, is also riddled with a haunted past. In addition to being a site of activity during the war of 1812, most famously known for “The Battle of Lundy’s Lane”, the city’s current downtown area is infamous for its paranormal activity. From bloodthirsty murders, to unexplained suicides, the location has a history of unpleasant events, establishing its reputation for having haunted buildings inhabited by an abundance of spirits.
HOWELL’S PUMPKIN FARM A visit to Howell’s is a mildly spooky experience, but a great way for parents to introduce their kids to Halloween, as they cater a majority of their entertainment towards young children. Howell’s Pumpkin Farm has remained a favourite fall tradition for Niagara’s children and families since it opened in 1975. The farm, located in Fonthill, is both an adventure park and a market where guests can enjoy Halloweenthemed activities, attractions, games, live shows and demonstrations. Activities such as play areas, petting zoos, forest walks, and informational displays are included in the general admission price for everyone to enjoy, dependent on age requirements. Some attractions are offered at an additional price, such as scenic wagon rides through the farm’s picturesque property, a haystack jumping pillow, challenging corn mazes, and small tram rides for tots. For the fear-junkies, Howell’s also presents a “Haunted Spook Barn” with live actors, excited to prepare you for Halloween night. There are many other Halloween-themed games, live performances, and magnificent animatronics for guests to enjoy at the farm. Howell’s also guarantees to satisfy your more traditional appetite by offering a select barbeque menu, which features their exquisite pumpkin sausages. In the market, sweet cravings are cured by the diverse menu of decadent treats such as funnel cakes, caramel apples, fudge, and of course, a wide selection of pumpkin baked goods. No visit to Howell’s is complete without purchasing your very own unique pumpkin, grown right on site.
FORT ERIE Fort Erie is home to the oldest British Fort in Ontario, Old Fort Erie, which was built in 1764 and said to be the “bloodiest battlefield in the country”; it is no surprise that this is also the site of many ghost sightings and a profound amount of paranormal activity. Across from the fort, there is also a restaurant, The Old Bank Bistro, reportedly haunted by the spirit of Richard Baxter, who was once the owner and manager of the property when it once operated as Sterling Bank.
NIAGARA GHOST WALKS Niagara Ghost Walks deliver an entertaining tour like none other. Dressed in period clothing from the 1800s, tour guides lead customers through the spooky streets of downtown Niagara Falls, explaining the details of the gory stories which took place in haunted buildings around the area. A majority of the general population remains unaware of the stories you will hear, as a majority of the city’s murders, suicides, and paranormal sightings have been kept from the public’s attention.
NIAGARA-ON-THE-LAKE The War of 1812-1814 played a major role in Niagara-On-The-Lake’s history, as on December 10th, 1813, a majority of the town was burned to the ground, and had to be rebuilt. Despite the new homes and businesses built in place of the old ones, many of the town’s current locations are said to be home to various forms of paranormal activity, as although the current township was developed primarily post-war, the original inhabitants still haunt the community today!
HAUNTED HOUSES IN NIAGARA NIAGARA FALLS IS VERY FAMOUSLY KNOWN FOR ITS MOST POPULAR TOURIST PROMENADE, CLIFTON HILL. IN ADDITION TO FUN HOUSES, ENTERTAINMENT MUSEUMS, MIDWAYS AND CASINOS, THE CLIFTON HILL DISTRICT IS ALSO NOTORIOUS FOR ITS TERRIFYING HAUNTED HOUSES.
NIGHTMARES FEAR FACTORY Experience the chills and thrills of a pitch black nightmare, guided only by a trail of tiny red lights and blood curdling screams. Can you survive the entire tour, or will you be amongst the 125,000+ who have chickened out over the past decade? But choose wisely, as upon yelling the safety word, “Nightmares”, something will come and escort you out.
THE HAUNTED HOUSE Be prepared for a bloodcurdling welcome from unholy reapers, as you approach the entrance to this terrifying attraction. The remarkable ghosts, ghouls, and victims of unnerving tragedies will spook you as you guide yourself through this supernatural likeness of a real haunted house.
Each Halloween season, the company offers a special “Zombie Walk”, where live actors dressed in full costume and makeup enhance the thrilling journey by “interacting” with attendees along the way. Niagara Ghost Walks also offers tours around the popular tourist area of Clifton Hill. The walk begins at Mama Mia’s restaurant on Victoria Avenue, which is believed to be a site of a lot of paranormal activity itself, and participants will have the option of dining there as part of a dinner-walk package. HAUNT MANOR Known as “Canada’s Premier Haunted Scream Park”, Haunt Manor only offers the best in theatrical performances, realistic costumes, gory horror make-up, and outstanding special effects. The Pew family resided on this legendary property during the war of 1812. The home itself is over 200 years old, and said be haunted by Sam Pew, his wife, two daughters, and son, who mysteriously died a few years after the war. The historical property, which has been verified by paranormal experts to be authentically haunted, is now the site of nine unique attractions, including five blood-curdling haunted houses, a thrilling corn maze, supernatural trails, mysterious ghost tunnels, and a terrifying hay ride. Haunt Manor opens on September 26th, and operates on Fridays, Saturdays, and Sundays throughout October. GHOST TOURS OF FORT GEORGE Established in 1994, Ghost Tours of Niagara are the longest running ghost walk provider in the Niagara region. The spooky, candlelight tours are offered during the summer months between May to September, but the most haunted experience occurs during their special Halloween tours, on weekends in October. The Halloween tours includes a two hour exploration through the scariest aspects of the historical grounds where The Battle of Fort George took place. Attendees will be educated by guides dressed in black capes on the fort’s rich history, plus told tales too frightening to disclose on the summer tours. WARNER RANCH PUMPKIN FARM’S “HAUNTED HAYRIDES” The Warner Ranch and Pumpkin Farm is open to the public during all seasons, offering special attractions for Easter, Halloween, Fall, and the winter holidays. For Halloween, the farm offers “Haunted Hayrides” on weekends throughout October, where attendees are
SCREAMERS HOUSE OF HORRORS Screamers is not a place for those who fear the ambiguity of the darkness. Patrons on their ever growing “chicken list”, will yell “SCREAMERS” when unexpected and unwanted occurrences happen along the tour of this frightful house; rumour has it that a transport truck will have you running, and screaming, for your lives!
taken on a frightening jaunt during the pitch dark night, through their 50-acre haunted forest. Each 30 minute ride features live actors along the route, dressed in costume, with unique special effects make-up. THE HAUNTED SHOP AND GHOST WALKS This little gem is Canada’s only paranormal-themed shop, located in downtown Niagara-on-the-Lake. The store is dedicated to providing visitors with the supernatural “truth” behind the quaint little town which is known for its peaceful ambiance and elegant wine country. The Haunted Shop and Ghost Walks is primarily a gift shop, selling books, presents, and unique treasures for anyone interested in the paranormal or general “spooky stuff ”. Visitors to the store can also participate in one of their supernatural walking tours, as it is the headquarters for the “Ghost Walk of Niagara-on-the-Lake”. ZOOZ’S “BOO AT THE ZOO” EVENT Every year, Zooz in Stevensville hosts its special Halloween event, “Boo at the Zoo”, where children and families can partake in fun and spooky activities in celebration of the Halloween season. The zoo presents a special trick-or-treating experience for kids around the grounds, sponsored by local businesses. Admission for children ages 12 and under is free when dressed in a creative costume. This exciting day is a great way for adults to bond with their little monsters, by participating in activities such as costume contests, animal presentations, a Halloween tram ride, and the Sky Quest Ropes Course. Additional information regarding the date and time for this event can be found by contacting Zooz, or visiting their website. NIAGARA GHOST WALKS’ HAUNTED SLEEPOVER Another exclusive activity added to the Niagara Ghost Walks roster will be a haunted sleepover! This unique experience includes the general haunted ghost walk downtown, and also an evening of paranormal activities at Queen Anne Revival Style Home, which currently operates as the Global Backpackers Hostel on Zimmerman Avenue. Proceeding the tour, guests will participate in a supernatural investigation of the haunted home, a spooky scavenger hunt, watch classic horror movies, and even a special “house smudging session”. During this old ritual, a bundle of sage called a “smudge stick” is lit, and used to cleanse and purify the house. TM
THE HOUSE OF FRANKENSTEIN One of the horror world’s oldest and most infamous legends dwells within the centre of this tourist hub. If the gruesome, green exterior, complete with unfriendly gargoyles don’t stop you from taking this horrific challenge, maybe the 13 dark steps will, when you are told there is absolutely no turning back.
DRACULA’S HAUNTED CASTLE This castle cannot be missed, as you pass by the fangs of a giant vampire mouth on your jaunt up Clifton Hill. The ghastly noises of beasts attacking their human prey will try to make you turn away from entering this attraction. Will you let them? Choose your “scare level” and find out.
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WE ARE NIAGARA FALLS HORNBLOWER NIAGARA CRUISES
VOYAGE TO THE FALLS BOAT TOUR The legendary boat tour of Niagara Falls is Canada’s most iconic visitor experience. It’s been thrilling millions from all over the world for more than 150 years. You may have seen the Falls before, but you’ve never seen them quite like this! So why just look at them when you can get right in? Hold onto your heart and get ready for the thrill of a lifetime. Hornblower will take you on a ride you’ll never forget. Into the very heart of the mighty Horseshoe Falls! Prepare for an awe-inspiring journey aboard Hornblower’s state-of-the-art 700-passenger catamaran boats. You’ll experience the famous boat tour of the Great Gorge, American Falls, Bridal Veil Falls and of course, an up-close and personal connection with the world’s most famous cataract – the Canadian Horseshoe Falls. Hornblower’s Voyage To The Falls boat tour is a once-in-a-lifetime experience and an absolute must for every visitor to Niagara Falls. Open daily from 8am, boats sail every 15 minutes until dusk.
FALLS ILLUMINATION CRUISE & FALLS FIREWORKS CRUISE Featuring on-board licensed bars, light snacks and music, these extended 40-minute cruises are Niagara’s ultimate evening entertainment. Set to the backdrop of starry skies, the dazzling city skyline and amazing coloured illumination of the Falls these intimate cruises are the very best way to view the Falls at night. Guests can savour fine Niagara wine and beverages on-board while cruising the Gorge and taking in the magic of Niagara Falls at night. There’s no other evening entertainment quite like this! Falls Illumination Cruises operate daily in season and sail 9:45-10:25pm. Falls Fireworks Cruises include a bonus 10pm fireworks spectacle directly overhead. This is a Niagara Falls experience not to be missed. As colours whirl and sparks fly above, this incredible Falls cruise is the ultimate highlight of any evening out. Falls Fireworks Cruises operate every Friday, Sunday and holiday from May 15 through September 7. Boats sail 9:45 to 10:25. With limited availability tickets sell out fast.
If daytime thrills aren’t your cup of tea, then be sure to enjoy Hornblower’s all new night-time Falls Illumination Cruise or Falls Fireworks Cruise.
If you’re one of the lucky few who can snag tickets to the Falls Illumination Cruise or Falls Fireworks Cruise, be sure to go early and take in the evening sunset while relaxing at Hornblower’s unique new Fallsview Patio. Nestled in the gorge at the river’s edge there is nowhere else you’ll get a view anything like this. Enjoy the remarkable setting, great music and Hornblower’s famous hospitality before or after sailing. If you’re lucky and the breeze is just right, you can sometimes catch a soft waft of fine Falls mist. It doesn’t get any closer than this! Whatever you do while visiting, be sure to plan an evening out with Hornblower Niagara Cruises. They are certain to deliver an amazing experience and memories that will last a lifetime.
To reserve your ticket book online at niagaracruises.com or call toll free 1-855-264-2427. Located at 5920 River Road (Niagara Parkway) at the foot of Clifton Hill, Niagara Falls CANADA.
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DON’T LOOK DOWN
By Megan Pasche
Sometimes, you just have to let go and live life on the edge. But nobody lives these words more thoroughly than the entertainers of Niagara Falls. >>
TODAYMAGAZINE.CA 55
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Sometimes, you just have to let go and live life on the edge. But no noNibody lives these words more thoroughly than the entertainers of Ni agara Falls. Over the years, Niagara has come to be known as home to those who know no fear, boasting a rich history of acrobats, street informabuskers, daredevils and thrill seeking performers (for more informa tion on Niagara’s thrilling history of daredevils, see page 76). And though 155 years has passed since the first stuntman successfully crossed Niagara Falls with nothing but a thin rope separating him from a 170 foot plunge into the rapids, daredevil antics continue today to test the boundaries of what most deem the impossible. Taking a twist on the traditional venue of street performances, this summer’s busker acrobatics are taking to the air and ground as world renowned aerial artists invade Niagara’s skyline with death defying disshows performed hundreds of feet above the famed Clifton Hill dis trict and the streets themselves with a wide array of variety acts. interThis free daredevil series put on by Zero Gravity Circus, an inter nationally renowned Toronto-based circus production company, the Victoria Centre BIA and the Tourism Partnership of Niagara will runshowcase three separate gut dropping shows with performances run ning four times a day, five days a week until September 7th. This summer will feature both variety acts and thrill acts. The pervariety acts will feature “a wide range of versatile, professional per forming artists who provide engaging, memorable entertainment… talvariety shows are largely interactive and comedic and showcase the tal ent and skill of many colourful and exciting circus disciplines-magic, chain saw juggling, clowns, rola bola, escape acts, rope walking” and exmore. The Thrill act portion of Summer Of Thrills has been ex panded since last summer, and Vince Ferro, Summer of Thrills event coordinator notes, “in addition to the wheel of fate and the motorcycle highwire acrobat act; this year’s Summer Of Thrills will introduce an additional death defying thrill act; two 70 foot high sway poles.” In addition, Vince says, for this summer’s event, an educational element will be added, with visitors having the opportunity to interact with Taysome characters from Niagara’s daredevil past, including Annie Tay lor, Charles Blondin and the Great Farrini. They will be available for photos before and after every thrill act. The performers in this year’s thrill acts are Hans and Natalia Winn, who come from a long line of circus performers. The Winn family goes back eight generations into the circus world and are famous for their high wire acts, stunts and aerial escapades. Hans Winn, the patriarch of the Winn family, died last year, but his family continues on the legacy. Hans Sr. started in the circus at the age of 6 and he and his siblings grew up in a German travelling circus. The family moved to California in the 1960s, and they began performing in state fairs memand festivals. The act eventually grew to include more family mem bers, with Hans Sr. continuing to perform into his late 70s. Hans Sr. had six children and most of them perform in the circus, including his son and daughter who together, are the stars featured in Summer of Thrills. Ferro says that spectators from last year’s event were amazed at the “high caliber, death defying” thrills that were performed, and this year’s event promises to propel the experience to new heights of excitement, disbelief and awe.
THIS YEAR’S THRILL ACTS INCLUDE: THE SKY SCRAPING SWAY POLE ACT “Take in the unwavering courage of daredevil athletes atop 2 flexible slender poles. Witness unforgettable aerial acrobatics, a jaw dropping midair exchange and you won’t want to miss the death defying descent! Towering above Victoria Avenue at 70 feet tall and visible from a great distance, this heart stopping performance couldn’t be more high profile!”
ACROBATIC MOTORCYCLE HIGH WIRE “A motorcycle balancing atop a thin steel cable with a trapeze aerialist beneath it. The motorcycle rider completes several death-defying stunts, including free standing on top of the motorcycle, as the aerialist performs various acrobatic stunts from the trapeze. Then, the motorcycle and aerial artist amaze the crowd by defying gravity and flipping the bike and trapeze numerous revolutions around the cable.” Shows for the Acrobatic Motorcycle take place between the Tussaud’s billboard sign and Day’s Inn (5943 Victoria Avenue)
WHEEL OF FATE “This act features an acrobatic daredevil acro acrobat on one end of a giant pendulum while his beautiful female partner counterbalances on the incredopposite end in an awesome display of incred ible balance and impeccable timing. Witness the fearless daredevils as they build momentum while walking, running and jumping inside and outside amazeof this huge revolving apparatus. Watch in amaze ment as these death defying athletes fly through the air like super heroes for the ultimate finale.” Shows for the Wheel of Fate take place on the rooftop of the Imperial Hotel (5851 Victoria Avenue). TM Summer Of Thrills runs Thursdays to Mondays starting July 2nd until September 7th with 4 thrills shows daily at 2pm, 4pm, 6pm and 8pm. 8pm Street shows run approximently 30 minutes each and the sky high thrill acts are about 10 minutes each. More information can be found at topofcliftonhill.com
TODAYMAGAZINE.CA 57
Favourite NEIGHBOURHOOD NIAGARA’S
LUNDY’S LANE From its rich historical past, Lundy’s Lane has evolved into ‘Niagara’s Favourite Neighbourhood’ for locals and visitors alike. Nowhere is this more apparent than the 55 great and affordable eateries along ‘The Lane’. Literally, Lundy’s Lane is ‘where the locals go’. If you’re looking for that special dining experience, Carpaccio Ristorante & Bar has been voted the ‘People’s Choice’ for Best Restaurant in Niagara Falls for several years running. Want some fun and great food? Try Strada West Eat and Sip House, Johnny Rocco’s Italian Grill, Doc Magiligan’s – Niagara’s only authentic Irish Pub & Restaurant, Mick & Angelo Eatery, Jack Tanner’s or Don Cherry’s Sports Bar. For a creative take on dining try The Syndicate – Farm to Table and MicroBrewery or the new Meat Market Steakhouse. Thinking Asian? Wind Japanese & Thai has taken Niagara by storm. Don’t forget other treasures like Magnolia Chinese, Sukitei Sushi, Itt’s Thai, Mai Thai Cuisine or Karma’s A Taste of India. So whether you’re looking for that unique ‘local’ dining experience like the iconic Flying Saucer Drive-In, or you prefer one of the many quick service brand eateries, Lundy’s Lane has something to satisfy everyone’s palate and pocketbook. For entertainment, the award winning Oh Canada Eh? Dinner Theatre is going into their 22nd year with a number of smash musical productions. All ages will enjoy the patriotic musical celebration of Canada! Enjoy great food while you laugh along with the colourful cast of Canadian characters in a rustic log cabin theatre. If you’re into live music, Doc Magiligan’s Irish Pub is the leading venue in Niagara with their #LiveAtDocs music series. Check out the Event listings at lundyslane.com to see who’s playing where
on ‘the Lane’. Thinking of being popular with the kids… Waves Indoor Waterpark is a sure fire way to bring a smile to their face. With the unique “bringing the outdoors in” retractable roof and sliding doors, everyone will enjoy the climate controlled waters, upbeat music, tropical greenery and exciting aquatic adventures. With over 75 shops & boutiques and the Canada One Brand Name Outlets Collection, Lundy’s Lane is the top shopping destination in Niagara Falls. With one of the only two Lululemon Outlets in Canada and other great outlets like Coach, Escada, Guess, Nike, Roots, Tommy Hilfiger, etc, Canada One Brand Name Outlets has a tremendous product offering that is sure to excite your shopping senses with deals you just can’t pass up. All along ‘The Lane’ you will find a number of unique specialty shops like, The Boutique for chic women’s attire, Big B Comics for new and rare comics, The Electronic Depot - an audiophiles dream with a superb collection of vinyl. So whether you’re looking for essential services like banks, pharmacies, food stores, or that special something, Lundy’s Lane has it all. For those looking to spend the night, or make Lundy’s Lane their home base of a great Niagara Vacation, there are accommodations from full service resorts with waterparks and spas, to very affordable Inns for families and couples. If you’re feeling adventurous, there are three full service campgrounds and a host of activities from bowling, golf, mini putt to yoga. Best of all, the WEGO Niagara Transit System provides convenient transportation, to and from Lundy’s Lane, to the Falls, major attractions and virtually every part of Niagara Falls. For more information, please visit ‘Niagara’s Favourite Neighbourhood’ at lundyslane.com.
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Nothing quite says summer like golf. Once the air warms up and the greens dry out, courses become flooded with golfers – and the Niagara Region is no exception. An internationally respected golfer’s paradise, the Niagara Region boasts over 50 of the most beautifully tailored and artfully designed golf courses in the world – creating the greatest concentration of golf facilities in a single region in Canada. But, with 50 golf courses throughout the Niagara Region, it can be hard to decide which courses to schedule into a vacation. Niagara has simplified the choosing process, compacting seven of the must play courses open to the public into the Niagara Golf Trail. Heralded as a golfer’s dream, the Niagara Golf Trail has something for every golfer. Whether you are a seasoned veteran or a casual player, there is a course that caters to your individual ability, price range and preference. The trail’s courses range from world class to entry-level, all designed by the best in the sport. Featured courses on the trail include Beechwood Golf and Country Club, Grand Niagara Golf Club, John Daly's Thundering Waters Golf Club, Legends on the Niagara Golf Complex, Royal Niagara Golf Club, Whirlpool Golf Course and new this year is Seneca Hickory Sticks Golf Course, the first American course to join the trail. To find out more about the Niagara Golf Trail, golf packages and green fees, visit niagaragolftrail.com.
GRAND NIAGARA GOLF CLUB When a course is designed by an architect as internationally celebrated as Rees Jones, you are guaranteed an exceptional round of golf. In its tenth season, the Grand Niagara Golf Club does not disappoint, with uniquely crafted holes that pay homage to world-renowned courses. Known as the “Open Doctor,” golf architect Rees Jones is famous for revitalizing PGA championship courses across North America. Upon completing his design for Grand Niagara, Jones told reporters he had “built a golf course worthy of a major championship.” Bob Culig, PG member of Canada and head golf professional at Grand Niagara, says what Rees Jones has done for this course is make it user friendly. “All skill levels can come and enjoy the course and what we have to offer,” said Culig. “Even the most experienced golfer can receive a challenging game while someone less familiar with the game can
ON NIAGARA’S GOLF TRAIL
get out, have fun and enjoy the nature of the course while learning how to golf.” But as a championship golf course only minutes away from Niagara Falls, crowds could be a worry; but Culig guarantees golfers never feel rushed at the Grand Niagara. “When you are playing it is like you and your partners are out by yourself,” said Culig. “There is so much land, it is a large property, and even though you’re not by yourself, it feels like it – even on those busy days. [Rees Jones] has taken a large piece of property and made it very nice for the golfer who enjoys being out in nature.” Operating as a semi-private facility, the Grand Niagara caters to locals who are looking for memberships and individuals who want to drop in for a game.
BEECHWOOD GOLF AND COUNTRY CLUB Having recently celebrated its fiftieth anniversary, the Beechwood Golf and Country Club boasts a rich history along with a tough game of golf. Located in St. Catharines, it sits on preserved history, a landmark which was once the scene of “musket fire and fighting,” and the site of the Battle at the Beech Woods in 1813. This par 72 layout and semi-private establishment features gently rolling terrain, contoured fairways and strategic water hazards that combine to make each hole a unique experience – and equally as difficult. Golfers can expect to find eighteen classically designed holes, each moderately difficult. Another semi-private facility, Beechwood is a welcome course for locals and tourists alike .
JOHN DALY’S THUNDERING WATERS GOLF CLUB A landmark golf course in Canada, Thundering Water’s Golf Club is famed golfer John Daly’s first signature golf course in the country. Located in Niagara Falls’ Fallsview Tourist District, it is a mere 1,500 yards from the iconic Horseshoe Falls – and just as impressive in stature. Sitting at a challenging par 72, this John Daly signature course is not to be taken lightly. Designed in collaboration with Canadian golf architect Bo Danoff, Thundering Waters brings Daly’s “risk for reward” strategy to life and places it onto the fairway. Combining nature’s tranquility with obstacle treachery, Thundering Waters features sweeping fairways, sculpted bunkers and creeks all nestled between sand dunes, which combine for a difficult, yet, enjoyable, game of golf.
LIFESTYLE & CULTURE These aesthetically pleasing sights also function as interesting obstacles for the gentleman golfer. The course tests your accuracy and offers a challenge for golfers to improve their game. Though not for the weak of heart, the course is friendly to golfers of all skill levels.
LEGENDS ON THE NIAGARA GOLF COMPLEX The largest of the seven courses on the trail, Legends on the Niagara Golf Complex has not one, but two exceptionally crafted eighteen hole championship level golf courses. This natural setting is a golfer’s dream getaway, sitting on one thousand acres of natural turf, water hazards, sand traps and landscaping. If this wasn’t enough, the course also plays host to an extremely large driving range and bonus 9-hole course. The impressive Battlefield course is located on the north side of the Legends on the Niagara property. Designed by Canadian golf architect Douglas Carrick, a veteran who has created a truly unique course that challenges every level of golfer. The course features a nice mix of wide, links style holes with generous fairways and greens that are bound by dense forest and brush. The second course, Ussher’s Creek, located on the south side of the property, is one of Canadian golf architect Thomas McBroom’s finest achievements. This challenging course features thick stands of trees, wetland hazards, knee-high fescue rough and impeccable conditioning from tee to green. These all combine to make Ussher’s Creek a classic parkland course. Both courses feature four sets of tees, catering to all levels and encouraging play from juniors to the most advanced golfers.
players,” said Amoff. The golf club’s three individually designed championship level 9-hole courses allow golfers who place a high premium on originality to thoroughly enjoy themselves. Amoff said it is the unique layout of the course and its convenient location to the border that keeps tourists coming back to their courses each season.
WHIRLPOOL GOLF COURSE Revered as one of the highest rated and renowned golf courses in Canada, Whirlpool Golf Course is an 18-hole championship public course in the Niagara Region. The course features challenging designs by renowned golf architect Stanley Thompson, one of Canada’s most accomplished and respected golf course architects. Before Thompson’s premature death at 59, Thompson designed and remodelled over 145 golf courses– with the majority throughout Canada. Known for his strategic design tactics, Thompson was steadfast in his belief that golf must be played with the mind as well as the body. His courses reflect this thoughtful design tactic in its artfully crafted sand traps and bunkers. Dramatically situated next to the Niagara whirlpools, it is hailed as one of the most challenging courses on the Niagara Golf Trail. But this should not dissuade any golf lovers to try out this course. Its intrinsic design and prestige that accompanies its 72-year heritage makes for an appealing course for all experience levels.
SENECA HICKORY STICK GOLF COURSE ROYAL NIAGARA GOLF CLUB Known as a must play course of international standing, the Royal Niagara boasts 7,000 yards of sculpted fairways, rolling greens and water, designed by landscape architect Ted Baker. Baker, the founding member of the Stanley Thompson Society, is known for preserving famed golf courses throughout North America. Tucked away next to the historic Welland Canal, Bruce Trail and Niagara Escarpment, the unique golf course incorporates natural landscapes to make for a difficult course. Although heralded for being a championship golf course and fairly challenging – it was host to the Telus Skins Game in 2003 – Velizar Amoff, operations manager at the Royal Niagara, says the course has a little something for every level of golfer. “The course has five sets of tees so it is accessible to all calibres of
A new partner with the Niagara Golf Trail, Seneca History Stick Golf Course is the trail’s first American partner. Located in Lewiston, New York just over the border from Niagara Falls, this picturesque public course is aptly named to reflect the presence of the rare and protected Shellbark Hickory trees that line the course. Designed by architect Trent Jones, whose repertoire consists of over 500 golf courses throughout the United States, is known for working with nature when designing a course – and Seneca Hickory is no exception. The course mirrors with its natural surroundings of lakes and mature trees to create a serene course for all playing levels. And don’t overlook warming up before you hit the greens. Seneca Hickory Stick boasts some of the most realistic practice facilities in the area, including a natural grass driving range, vast putting green and designated grass and sand chipping areas. TM TODAYMAGAZINE.CA 61
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OVERLOOKING THE GRANDEST SCENE IN THE WORLD
FALLSVIE
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BY SHERMAN ZAVITZ “You are indeed lucky in the magnificent setting of your convent school and I am sure it is an inspiration daily to look out of the windows at Niagara Falls.” These were the words of the Countess of Bessborough to the staff and students of Loretto Academy during her visit to the school on October 25, 1933. She and her husband, the Earl of Bessborough who was Canada’s governor general at the time, were on a one-day visit to Niagara Falls. Loretto and its lovely location directly overlooking the Canadian Horseshoe Falls, an area long known as Fallsview, had been included in the Countess’s itinerary. Today it’s the thousands of visitors each year looking out the windows of one of the many Fallsview hotels who are inspired by the sensational view of the famous falls below. At one time Fallsview was a relatively quiet area. Now, with many large gleaming hotels as well as the Fallsview Casino Resort, it is throbbing with excitement and energy – a key location in the huge Niagara Falls tourism industry. A look at Fallsview’s past reveals a many-sided story. During the early years of Niagara’s settlement and tourism, Fallsview benefited not only from its marvellous location but also by having the Portage Road bisect the area. Opened in 1790, the Portage was the Niagara Region’s first major road. Connecting Chippawa and Queenston, it was used to transport freight and passengers around the rapids and falls of the Niagara River. (Although the Portage lost its commercial importance in 1830 following the opening of the Welland Canal, much of the original route, now a busy thoroughfare, still remains.) >>
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Charles Willson seems to have been the first to realize Fallsview’s potential as a business site. Around 1795 he opened a tavern on the east side of the Portage Road where the Oakes Inn is now located. Charles died around 1812 after which his widow, Debora, took over the ownership and management of the business. During the War of 1812 Willson’s Tavern is mentioned in various dispatches, letters and journals. Debora declared herself to be neutral, providing refreshments (along with information) to both British and American officers who stopped at her establishment. This must have placed her in compromising and even dangerous situations at times. Nevertheless, her tavern remained open all during the war. Part of its popularity with the military of both sides seems to have been due to Debora’s two lovely adult (and single) daughters, Harriet and Statira, both of whom worked in the tavern. Following the War of 1812, Debora sold her property and business to William Forsyth, a prominent local entrepreneur. He made improvements to the building and constructed an addition that offered rooms for overnight accommodation. The name was changed to the Niagara Falls Hotel. A guest in 1822 described the Forsyth family’s hotel, noting, “Their place might have been an old farmhouse in Worcestershire. The house was low with little windows and lozenge-shaped panes, cow houses, stables and pigsties hung close around. The public road (the Portage) was in the rear.” Later that year Forsyth demolished his Niagara Falls Hotel and on the same site built the Pavilion, Niagara’s first major hotel. Described in an 1836 Niagara guide book as “having an imposing appearance,” the Pavilion was three storeys high and of white clapboard construction. At both the front, which faced Portage Road, and the back, which overlooked the falls, were galleries for viewing the area’s scenery. Apparently the Pavilion’s bar was a widely- known, popular gathering spot. Adam Fergusson of Scotland visited Niagara in 1831. Arriving at the Pavilion’s bar, he met well-known Upper Canada (Ontario) frontiersman Doctor William “Tiger” Dunlop. Fergusson wrote, “I scarcely recollect of anything more welcome than a beverage with which my companion (Dunlop) regaled me at Forsyth’s, under some odd name, but which consisted of a bottle of good brown stout turned into a quart of iced water with a
sufficient quantity of ginger, cinnamon and sugar; truly it was a prescription worthy of being filled.” The Pavilion was destroyed by fire on February 19, 1839. By that time Fallsview had become a religious centre. This began with the construction of a lovely little Roman Catholic Church that still stands looking out over the cataracts and upper rapids of the Niagara River. Originally known as St. Edward’s, construction of the church began in 1837. St. Edward’s had both its status and its name significantly changed in 1861. Early that year, Archbishop John Joseph Lynch of the Roman Catholic Diocese of Toronto became greatly concerned about events unfolding in the United States that seemed to be hurling that country into a civil war. He suggested to Pope Pius IX that a pilgrimage shrine dedicated to Our Lady of Peace be established overlooking Niagara Falls – a place he described as “the grandest scene in the world.” The Pope agreed with the Archbishop’s proposal and on March 1, 1861 issued the appropriate decree to elevate St. Edward’s to a place of pilgrimage. The name was then changed to the Shrine of Our Lady of Peace. Six months later a small group of nuns arrived at Fallsview. Members of the Sisters of Loretto, this religious congregation had been given a large parcel of land immediately north of Our Lady of Peace for establishing a school to be known as Loretto Academy. It was first housed in a former hotel. This was replaced by a large stone building constructed in two stages between 1869 and 1880. Although the school closed in 1982, this landmark heritage structure still stands. On the other side of Our Lady of Peace is the Mount Carmel Spiritual Centre. Originally built as a hospice and a residence for members of the Carmelite Order, the building formally opened in 1899. Both its use and to some extent its look have changed over time - for a number of years it was a school for young men in training for the priesthood. A highlight is the 1926 chapel which features a number of incredibly beautiful stained glass windows. While 19th century Fallsview obviously witnessed a great deal of religious-related activity, it also saw, at least for a day, one of the most extraordinary, even bazaar, entertainment events ever held in Niagara Falls. The date was August 28, 1872 and the event was the Grand Buffalo Hunt.
While the show’s promoter, local businessman Thomas Barnett, had expected to be able to import a large number of buffalo from Nebraska, due to a host of logistical problems, only two actually arrived here along with a Texas ox. A few Indians from the American West were hired as well as a number of Mexican cowboys. Directing the show was none other than “Wild Bill” Hickok. Designed as a promotional event for Niagara Falls and held inside a large, especially fenced area, advertising promised the Grand Buffalo Hunt would be a “thrilling spectacle.” However, it turned out to be more of a boring yawn. A reporter covering the event for the local press noted, for example, how one of the buffalo cows was brought out from a pen in the centre of the enclosure. But “it just loafed around and then laid down.” Finally persuaded to stand up, she was then lassoed and pulled back into the pen. The rest of the brief show was no better, the reporter summing up the whole thing as a “swindle” and a “farce.” Railways played a significant role in the early development of tourism in Niagara Falls. For the Michigan Central Railway in particular, the late 19th century brought a business bonanza and a public relations coup, due, in large measure, to Fallsview. The Michigan Central (later the New York Central) was an American-owned line connecting Detroit and Buffalo via southern Ontario, from Windsor to Fort Erie. In 1883 the company constructed an extension of their mainline from Welland to Niagara Falls, with the tracks passing by Fallsview. At the same time, a bridge was built to take their trains across the Niagara River into Niagara Falls, New York and then on to Buffalo. As a finishing touch, the company created a large, attractive viewing platform at Fallsview, just below Loretto. Once all this was completed, the Michigan Central launched an advertising blitz, calling itself “The Niagara Falls Route,” declaring, “There is but one Niagara Falls on earth and but one great railway to it.” All this had the intended effect – business on the company’s Niagara Falls line boomed. Part of the company’s publicity described how all daylight trains would stop at Fallsview: “Every train stops from five to ten minutes at Falls View – which as the name indicates is a splendid point from which to view the great cataract. It is right on the brink of the grand canyon, at the end of the Horseshoe, and every part of the Falls is in plain sight. Even if he is too ill or too lazy to get out of his car, every passenger can see this liquid wonder of the world from the window or the platform. Thousands of beauty lovers and grandeur-worshippers will journey over the only railroad from which it can be seen.” The Fallsview stops ended in the 1920’s. In the decades that followed, passenger train service on the line rapidly declined until it was dropped altogether. An era had passed – times had changed. Later owned by Canadian Pacific, the tracks were closed and torn up in 2001. By the mid-1920’s, a large number of Niagara visitors were arriving by automobile. As an outgrowth of this trend, tourist camps became popular, a place where you could park your car and pitch a tent or, in most cases, rent a cabin. Some also featured a camp kitchen where simple meals could be prepared. The Falls View Tourist Camp (historically, the area was spelled as two words) quickly became a popular place to stay in Niagara Falls. Located in the area where the Embassy Suites and Tower Hotels are now, the camp provided a superb view of the falls by day while at night the roar of the cataracts would lull you to sleep in your tent. By 1935 the Falls View Tourist Camp was gone, a likely victim of the Great Depression. A major turning point in Fallsview’s fortunes came in July 1962 with the opening of the 325-foot- (98-metre) high Seagram Tower, the first of Niagara’s viewing and dining towers that overlooked the falls. Now operating as the Tower Hotel, it offered a whole new concept in Niagara tourism and put Fallsview firmly in focus for vast numbers of visitors and residents. The area has not looked back since. War, religion, transportation and tourism have all played a role in the long history of Fallsview. While the look of the area has changed over the years, the view is still an “inspiration.” TM
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NIAGARA’S FLORAL CLOCK THE BEAUTY OF PASSING TIME BY GABRIELLE TIEMAN
Our lives revolve around time. Alarm clocks, schedules, timers; time is an ever controlling factor in day to day life. But Ontario Power Generation and the Niagara Parks Commission’s Floral Clock has given us the opportunity to look at time, having halted the rush and planted the beauty back into the passing minutes in a literal fashion. >>
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This free horticulture attraction featured along the Niagara River Parkway adjacent to the Centennial Lilac Garden and Sir Adam Beck Generating Stations entices millions of tourists annually, all coming to take in the beauty of this modern mechanical clock meets organic botanical wonder. Built to act as a beautiful distraction, the clock was designed and constructed in 1950 by Ontario Hydro with the intention of drawing attention away from the wires that surround the area. “The clock was more or less built to soften all of these wires,” said Donna Rossi, lead hand gardener to the floral clock. Inspired by a similar famous clock found in the Princess Street Gardens in Edinburgh, Scotland, Ontario Hydro Chairman Dr. Richard L. Hearn was told to look into the floral wonder in 1903 while on a business trip. Inspired by the beauty of the clock and the attention it was attracting, Hearn set away to design a similar, but more impressive in stature, clock which would later be constructed in 1950. In 1977, Ontario Hydro joined with the Niagara Parks Commission allowing them to control the maintenance and design of the botanical aspect of the floral clock while Ontario Hydro maintained the original design and construction of the hardware – including the clock mechanism, hands, transformers, drive system and musical applications that are housed within the three small rooms underneath the clock. To this day, the Floral Clock continues to be a team effort. “This is a full partnership with Ontario Hydro,” said Mark Dykstra, Senior Director of Parks with the Niagara Parks Commission. “It is on Ontario Generation property. The Niagara Parks Commission maintains the garden piece of it, Ontario Hydro works with us on the infrastructure piece.” Today, the clock is more than three times the size of its inspiration in Scotland, with the face measuring 40 feet across, the planted area measuring 38 feet across and containing over 16 thousand locally grown carpet bedding plants and three traditional hands that weigh a combined 1250 pounds. But the clock is not only a once annual feat, it features two faces each year; one in the spring that is made up of violas which provide a colourful design to welcome the spring and the second at the beginning of June for the summer season, showcasing thousands of carpet bedding flowers. Chosen for their easy maintenance, these summer season flowers begin growing in the greenhouses at the School of Horticulture in November and include red, pink and yellow Alternanthera, grey and green Santolina and other similar plants that are used until the ground frosts in October. “It’s based on the ability to trim it and keep the height low,” said Dykstra. “Other annual plants just get too tall and then you lose the blossom. The actual density of the colour that you get with those plants is what creates this pattern.” “Even annuals you would have to keep deadheading and you wouldn’t always get the colour,” added Rossi, a graduate of Niagara College, who has been part of the Clock’s maintenance and design team since 1998, with her first designs featured in 2000. But the clock’s face is not simply a pretty design. Rossi and her design team utilize the creative surface to commemorate the history of the Niagara Parks Commission and Hydro as well as celebrate special events important to the community. “Whether it is a theme, like the War of 1812 or an anniversary like the one for Hydro coming up in 2015, groups do contact us with an interest in displaying it on the clock,” said Dykstra. “In the end, it is like a piece of art the beauty of it.” Past clock faces have commemorated the Butterfly Conservatory in Niagara, The Boy Scouts, and the War of 1812. Community members
BUT THE CLOCK’S FACE IS NOT SIMPLY A PRETTY DESIGN. ROSSI AND HER DESIGN TEAM UTILIZE THE CREATIVE SURFACE TO COMMEMORATE THE HISTORY OF THE NIAGARA PARKS COMMISSION AND HYDRO AS WELL AS CELEBRATE SPECIAL EVENTS IMPORTANT TO THE COMMUNITY. can pitch ideas to the team for inspiration, but the majority of the ideas come from Rossi, usually almost a year prior to the planting. “I try to come up with the design one year before,” said Rossi. “The ideas are always there. I am always looking at things, on sides of buses or billboards, wherever I get an idea.” Following finalizing the clock’s face design, Rossi puts the design to scale and puts a graph on it. Then it is given to the carpenters who make a wooden template of the design. Once the template is done, Rossi sets out to make the metal forms that outline the design and help in the planting process. Starting from the top and working their way down, it takes a team of six plus people and four days, weather permitting, to rip out the plants, lay the design and plant the new seasonal arrangements. But the manual labour does not end at the initial planting. Every two weeks, two gardeners of the maintenance team halt the clock to trim the plants in order to maintain the height and colour of the clock face’s design. This process takes two to three half days, weather permitting. Adding another touch of whimsy, curving around the clock’s face is an 85 foot wishing well pond, housing bright gold fish and lily pads. Constructed as a preventative tactic to ensure tourists did not climb up on the clock or pick the flowers, all summer long tourists can be found tossing change into the pond and making a wish. When the Parks drain the pond later in the season, the coins are given to Ontario Power Generation who then give it to local charities. So next time you’re in Niagara taking in the beauty of the great Niagara Falls this summer, pack a lunch, take a trip along the river and let yourself marvel at the Floral Clock and the beauty of passing time. TM
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Harry Houdini’s Mysterious Niagara Connection By Andrew Hind and Maria Da Silva
arry Houdini was one of the greatest entertainers of the 20th century. Mysterious and larger-than-life, he mesmerized audiences with spectacular acts that blended danger with a showman’s flair. Though little remembered today, Houdini had a long association with Niagara Falls that was just as mysterious as any of his celebrated performances. Harry Houdini was born Erich Weiss to a poor Jewish family in Budapest, Hungary on March 24, 1876. He took his immortal stage name in honour of his idol, the French magician Jean Eugene Robert-Houdin. In time, however, he surpassed the achievements and renown of Houdin and indeed all other magicians of the day to become the greatest escape-artist and illusionist the world had ever seen. >>
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Still, there was something fascinating about watching the undisputed master of magic onscreen with a location so shrouded in mystical allure.
Bettmann/Corbis, the new york times
McManus - Young Collection
Houdini’s life, like the acts he performed on stage, was full of drama and shrouded in mystery. Some claim, for example, that he was a spy in the employ of Scotland Yard. Others, most notably Sir Arthur Conan Doyle, the author of Sherlock Holmes and at one point a close friend of Houdini, claimed that he was a medium who used supernatural abilities to perform his magic acts. Certainly, the magician kept his stunts a closely guarded secret and often outwardly lied about his background to retain an air of the unknown about himself. The great magician visited Niagara Falls several times with his beloved wife, Bess, and upon forming the Houdini Picture Corporation in 1919 made sure that the first film he made would feature the Falls. Filming of The Man From Beyond, which Houdini not only produced but also starred in, took place at Niagara Falls in May of 1921. One of the most celebrated scenes in the movie sees Houdini swimming through the raging rapids to rescue the heroine from certain death. It was a stunning and death-defying performance, the equal of any of his stagecraft stunts for sheer drama. What the audiences didn’t realise was that Houdini’s audacious swim was nothing more than a Hollywood effect; Houdini was in no danger and the swim through the rapids certainly did not test his physical mettle since he strapped into a leather harness that slid on a cable and made the stunt effortless. Still, there was something fascinating about watching the undisputed master of magic onscreen with a location so shrouded in mystical allure. Houdini died a mere five years later on October 31, 1926 at Grace Hospital in Detroit. Stories that his death was the result of a failed stage act or of being punched in the stomach are false; in truth, he died of peritonitis, internal poisoning resulting from a ruptured appendix. Many people find it oddly appropriate that the world’s greatest magician should die on Halloween. In his last will and testament, Houdini bequeathed his magic paraphernalia to his brother Theodore, who had followed him into the industry and was known professionally as Hardeen. Theodore was free to make use of the items, but was left with strict instructions that they be burned upon his retirement so that no one would discover the secrets of their stagecraft. For reasons unknown, Theodore did not follow Houdini’s implicit instructions. Instead, the effects were put into storage and, for a while at least, forgotten. Then, in 1967, the collection of magic items were re-discovered and put up for sale. Houdini must have been rolling over in his grave. The secrets of his life’s work would be revealed, and the legacy of mystery and marvel that he had worked so hard to preserve would be dashed.
After learning of the sale from an article appearing in the Toronto Star, entrepreneur Henry Muller saw an opportunity to combine the timeless reputation of Houdini with the kitsch of Niagara Falls and make a fortune. Muller managed to acquire the collection and then purchased a former meat packing plant on Centre Street near Niagara’s tourist core at Clifton Hill to serve as their new home. After months of renovations on June 6, 1968, the doors to the Houdini Magical Hall of Fame were swung open to the eager public. Muller and his investors were pleased with the reception, but it seems as though a long-dead Houdini was not. He let his displeasure be known early and frequently. During the first year of the museum’s operation, there were a series of six mysterious fires in the building, a robbery, as well as a freak accident in which one of the museum directors walked through a plate glass window and died an excruciating death. This string of inexplicable misfortune caused many to speculate that the museum was cursed, and if indeed it was, the logical choice for the offending spirit was Harry Houdini himself. For a man who had cheated death so many times and had developed an avowed interest in mysticism, voicing his anger from beyond the grave didn’t seem impossible or even extraordinary. The curse seemed to follow the museum even after it moved to the 19th-century Victoria Park train station atop Clifton Hill in 1972. Nevertheless, the Houdini Magic Hall of Fame remained one of Niagara Falls’ most popular attractions. In a spectacle worthy of Houdini, the museum came to a dramatic end on the night of April 30, 1995. A fire broke out within the building and began racing through the exhibit halls, spreading so fast that responding fire fighters were powerless to stop their relentless advance. Hundreds gathered to watch the inferno. By morning, Want more the building had been gutted and Houdini? most of its contents destroyed. It Scan here. seemed that Houdini’s wishes had finally been carried out. The cause of the fire has never been determined, leading some to even blame the deceased magician himself. Today, Ripley’s Four Dimensional Movie Theatre stands on the grounds of the former Houdini Magic Hall of Fame and Niagara Falls’ connection with the master magician has been largely forgotten. For more dramatic history tales associated with Niagara Falls, please see Andrew Hind and Maria Da Silva’s Niagara: Daredevil’s, Danger and Extraordinary Stories (Folklore Publishing). TM
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NIAGARA FALLS
FACTS A HISTORY OF STUNTING AT THE FALLS
O
n July 5, 1887 the Queen Victoria Park Commission took over jurisdiction of the land along the Niagara River gorge and the decision was made to address the many tragedies that had occurred at the Falls due to stunts and daredevil acts. The Commissioners decided to prohibit rope and wire walkers from anchoring their ropes and wires on the gorge wall. As recently as 1976, the Commission studied the question of tightrope walks across the Niagara Gorge, meeting with representatives of the New York State Office of Parks, Recreation and Historic Preservation to jointly review this issue. Their recommendations noted that the original purpose for establishing the Niagara Parks was to remove the growing carnival atmosphere adjacent to the Falls. After consideration of items such as allocation of resources, environmental impact and public
safety, both Commissions denied permission for these events. In November 1996, The Niagara Parks Commission denied a request for a proposed skywalk by Jay Cochrane. Commission Chairman Gary Burroughs announced, “The net effect of this type of event is to encourage less qualified individuals to perform stunts or feats that put not only themselves at risk, but also those who may be involved in their rescue.� The Niagara Parks Commission prohibits stunting on all of its properties under the authority granted under Regulations of the Niagara Parks Act. Stunting now carries a maximum fine of $10,000. Following is a chronology from the mid-1800s to 1951, of attempts to go over the Falls in a barrel or some other device, to go through the Class 6 rapids of the Great Gorge, or to walk across on a tightrope. Some of these stunters were successful, others died in their attempt. >>
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TIGHTROPE WALKERS OVER THE FALLS JEAN FRANCOIS GRAVELET (THE GREAT BLONDIN) Professionally known as “The Great Blondin”, Gravelet was the first of many tightrope walkers to appear at Niagara Falls. He was a professional artist and showman trained in the great tradition of the European circus. At age 31 he came to America and made the announcement that he would cross the gorge of the Niagara River on a tightrope. On June 30, 1859 the rope was in position and at five o’clock in the afternoon Blondin started the trip that was to make history. Watchers saw him lower a rope from the tightrope to the Maid of the Mist, pull up a bottle and sit down while he refreshed himself. He began his ascent toward the Canadian shore, paused, steadied the balancing pole and suddenly executed a back somersault. Never content merely to repeat his last performance, Blondin crossed his rope on a bicycle, walked blindfolded, pushed a wheelbarrow, cooked an omelet in the centre and made the trip with his hands and feet manacled. Yet even these stunts failed to satisfy Blondin’s urge to test himself. He announced that on August 19 he would cross the gorge carrying his manager, Harry Colcord, on his back. It was to be the supreme test of Blondin’s skill and stamina. According to Colcord, the trip was a nightmare. In the unguyed centre section, the pair swayed violently. Blondin was fighting for his life. He broke into a desperate run to reach the first guy rope. When he reached it and steadied himself, it broke. Once more the pair swayed alarmingly as Blondin again ran for the next guy. When they reached it Blondin gasped for Colcord to get down. Six times in all Colcord had to dismount while Blondin had to charge the crowd on the brink to prevent the press of people forcing them back in the precipice. He died in England at the age of 73. WILLIAM LEONARD HUNT A resident of Port Hope, Ontario, known as Signor Farini, William Hunt duplicated almost all Blondin’s stunts, but never managed to steal the limelight from Blondin. The Niagara Falls Gazette reported Farini’s September 5, 1860 washing machine stunt, “He strapped an Empire Washing Machine to his back and walked slowly to the desired place in the centre of the rope”. He secured his balancing pole and machine on the cable. He then drew water from the river nearly 200 feet below, in primitive style, with a pail and cord. Several ladies, desiring to patronize him in his character as a washerwoman, had given him their handkerchiefs to wash. Before long his washing was done, the handkerchiefs wrung out and hung up to dry on the uprights and crossbars of the machine. With the washing flapping in the wind, he adjusted his load and returned. HARRY LESLIE After the 1859 and 1860 performances of Blondin and Farini, there was a lull until June 15, 1865 when Harry Leslie, billed as “The American Blondin”, crossed the Whirlpool Rapids gorge on a rope.
ANDREW JENKINS On August 24, 1869 Andrew Jenkins crossed the Whirlpool Rapids on a rope, riding a velocipede. MARIA SPELTERINA A 23-year-old Italian woman, Maria Spelterina was the only woman to cross the Niagara gorge on a tightrope. In 1867, she walked backwards, put a paper bag over her head, and wore peach baskets on her feet to inject some drama into her crossings. STEPHEN PEER Stephen Peer of Niagara Falls, Ontario made several crossings, but a few days after his walk on June 25, 1887, his body was found on the rocks below. It was assumed that he had fallen while attempting a night crossing wearing his street shoes.
BARREL RIDERS OVER THE FALLS ANNIE TAYLOR (Survived) Mrs. Annie Taylor, a 63-year-old schoolteacher, decided that a trip over Niagara Falls was her way to fame and fortune. On October 24, 1901, assistants strapped her (along with her cat, as seen in this photo) into a special harness in a barrel. A small boat towed the barrel out into the main stream of the Niagara River and the barrel was cast loose. The rapids first slammed it one way, then the other, then came the drop and a bone-wrenching jar so violent that Mrs. Taylor was sure she hit rocks. Seventeen minutes after the plunge, the barrel had been tossed close enough to the Canadian shore to be hooked and dragged onto the rocks. Mrs. Taylor was dazed but triumphant and being the first person to conquer the mighty Falls of Niagara, she found the fame she sought so desperately. But fortune was a bit more elusive. Twenty years after her brush with death at Niagara, she died destitute. BOBBY LEACH (Survived) Bobby Leach, an Englishman, successfully made a trip in an all-steel barrel on July 25, 1911, and then spent 23 weeks in hospital recuperating from numerous fractures and other injuries. Fifteen years later on a lecture tour in New Zealand, he slipped on an orange peel, broke his leg and died of complications from the injury. CHARLES STEPHENS (Died) The next barrel stunter to try the Falls was also an Englishman, Charles Stephens. When his heavy oak barrel hit water after the drop over the Falls on July 11, 1920, Stephens went out the bottom. He was killed and only one arm was recovered. JEAN LUSSIER (Survived) Jean Lussier, a native of Quebec, designed a six-foot rubber ball composed of 32 inner tubes and a double-wall steel frame. One of the biggest crowds on record saw the stunt on July 4, 1928. The ball took some hard knocks in the rapids but the skip over the Falls was perfect. About one hour after entering his ball, Lussier stepped ashore none the worse for wear. For many years he displayed his ball at Niagara Falls and sold small pieces of the inner tubes for souvenirs at 50 cents a piece. GEORGE STATHAKIS (Died) On July 4th, 1931, George Stathakis, a Greek chef from Buffalo, went over the Falls in a 2,000-pound contraption of wood and steel. He survived the plunge over the Falls only to die after becoming trapped behind the curtain of water for 22 hours. He had enough oxygen for only three hours. RED HILL JR. (Died) In the summer of 1951, Red Hill Jr. planned to go over the Falls in a flimsy contrivance he called the “Thing” which consisted of 13 inner tubes held together with fish net and canvas straps. On August 6, the “Thing” headed into the rapids with Hill in it. It was tossed into the air, upended, thrown from side to side and bounced off rocks. It was starting to disintegrate even before it reached the Falls. When the drop came, the “Thing” disappeared into churning water at the base of the Falls. Seconds later what was left floated into view. The following day, Hill’s battered body was taken from the river. TM TODAYMAGAZINE.CA 77
THERE IS NO SHORTAGE OF THINGS TO DO, EXPERIENCE AND SEE DURING YOUR VISIT TO WESTERN NEW YORK; WHATEVER KIND OF ACTIVITY YOU SEEK, INDOOR OR OUTDOOR, ACTION PACKED OR CALM AND RELAXED, THERE IS CERTAINLY SOMETHING FOR YOU. FROM THE EXCITEMENT OF THE SENECA CASINO PROPERTIES TO EXPLORING THE SHOPS AND RESTAURANTS OF ELLICOTTVILLE TO THE ADVENTURES AWAITING YOU IN THE ALLEGANY MOUNTAINS, WESTERN NEW YORK REALLY DOES HAVE IT ALL.
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FABULOUS FIVE UNDER ONE ROOF From quick food, take-away to luxurious fine dining experiences, the Seneca Niagara Resort & Casino has it all. BY LYNN OGRYZLO | PHOTOS BY A.J. HARLOND $ - GREAT VALUE | $$ - UPSCALE CASUAL | $$$ - LUXURIOUS FINE DINING
THE WESTERN DOOR STEAKHOUSE Reputed to be the best steakhouse in Western New York. The Western Door offers a full range of dishes to satisfy the most earnest carnivore. Expect the beefiest flavour to come from the Bone-In Rib Eye or Bone-In Fillet Mignon, the most luxurious meatiness from the CastIron Porterhouse or the Foie Gras & Truffle Burger and the most tender mouthful from the Kobe Filet Mignon or the Rack of Local Lamb. Add seafood to your steak for a dinner of Surf & Turf. Impressive wine cellar is heavily stocked in full-bodied reds for a perfect steak dining experience. Must-try non-steak dishes include Mushroom Flatbread, Lobster Mac & Cheese and the chef ’s special, Pork & Polenta. PRICE: $$$ HOURS: Open 7 days a week at 5 p.m. RESERVATIONS: Recommended, 1-877-873-6322 >>
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THE THREE SISTERS The twenty-four hour taste sensation, The Three Sisters from Seneca legend were the three main life-sustaining crops of corn, beans and squash. Today, the menu has grown well beyond those three ingredients and offers a wide range of delicious dishes. Start the morning right with sizzling Steak & Eggs, bulging House-Made Omelets or luxurious Nutella Stuffed French Toast. Lunch options are a dizzying array of dishes; Baltimore Crab Cakes, Buffalo Chicken Wings and Montreal-Style Poutine. From the sandwich board, try the local Beef on Weck, the juicy Reuben or the popular Turkey Club. Salads are large and creative, burgers are a whopping half-pound of certified Angus beef and desserts are seductively irresistible. The cafe spills into the open-air lobby for opulent dining or take a seat inside the cozy cafe. PRICE: $ HOURS: Open Monday through Friday at 11 a.m., Saturday and Sunday at 9 a.m. RESERVATIONS: Not necessary
KOI ASIAN CUISINE Open for dinner only, Koi is the perfect spot to savour the exotic, elegant flavours of Asian fare. Start in Thailand with a steamy bowl of Thai Tom Yum Soup, experience Japan with Teriyaki Chicken, walk through the flavours of China with Black Pepper Tenderloin Beef or let a dish of Crab Rangoon take you to Hong Kong. It’s Asian Fusion at its best! Clean modern décor and sultry lighting with a center open kitchen for full view of the chopping, rolling, steaming and searing. Enjoy the culinary theatre or linger by the fireplace. PRICE: $$ HOURS: Open Sunday, Monday, Tuesday, Friday and Saturday at 5 p.m. Closed Wednesday and Thursday. RESERVATIONS: Recommended, 1-877-873-6322
THUNDER FALLS BUFFET This large Marche-style buffet restaurant is already a food destination for its eclectic mix of dishes and specials. Every Thursday and
Friday evening is all you can eat Snow Crab Legs ($29/person, with Player’s Club Card) and Saturday and Sunday evenings is Prime Rib and Shrimp ($24/person, with Player’s Club Card). Clean atmosphere, colourful décor and an open concept means full view of the circular buffet and comfortable dining. Start at the salad bar, the carving station or the pasta station. Wood fired pizza oven means fresh, delicious pizzas to order. There is an Italian section offering beans and greens, lasagna and ravioli, an Asian section with hot pork, beef and chicken to go over fried rice or Asian noodles. There’s also a Buffalo cuisine section offering up typical dishes from the region like Buffalo Wings, Beef on Weck and Slovaki. PRICE: $ HOURS: Open Monday through Friday at 11 a.m., Saturday and Sunday at 9 a.m. RESERVATIONS: Not necessary
BLUES BURGER BAR Building your own burger may appear a bit daunting, but you can do it! Start with a half-pound of premium ground beef, select a bun, your favourite cheese, toppings that inspire you and pull the flavours together with a sauce of your choice. No one can top the Blues burgers except you! You can even choose from beef, chicken or a black bean veggie patty. Eat in or take out, you can call your order in and it’s ready when you arrive. Also on the menu is an irresistible Chicago Dog, juicy “Lucky Pulled Pork Sandwich” and delicious Italian Sub Combo. Must try the ice cream based milk shakes for a thick, retro flavour of lusciousness. Fries are hand-cut, extra crispy and can be enjoyed neat or topped with chili, cheese, BBQ Pulled Pork or loaded with bacon, cheddar cheese, sour cream, tomatoes, scallions and jalapenos. Atmosphere is totally relaxed with paper plates, cups, plastic cutlery and plenty of paper napkins to wipe the juices from your chin. Don’t miss the specials during Happy Hour, Mondays through Friday from 4 p.m. to 6 p.m. PRICE: $ HOURS: Open seven days a week at 11 a.m. RESERVATIONS: Not necessary TM
GOLFWEEK’S
BEST CASINO COURSES
DON’T SETTLE FOR ANYTHING LESS THAN Spectacular Discover Seneca Hickory Stick Golf, a Robert Trent Jones II masterpiece, with breathtaking scenery and challenging golf shots. Just minutes from Seneca Niagara Resort & Casino, Hickory Stick is the premiere course in the region.
Tee-up a 6-pack for just $300 Get six rounds of golf (no restrictions) valid for the entire 2015 season. Available now through April 30, 2015.
#12 Best Public Golf Course in New York State -Golf Magazine
Call and ask about Golf & Stay packages.
IT'S TIME TO PLAY
1-877-8-SENECA | SenecaHickoryStick.com
LEWISTON, NY
THE WESTERN
DOOR
FOOD FROM THE HEART,DRINKS FOR THE SOUL From professional musician to top bartender, you can find the name Frank Ryan in the Buffalo Bartender’s Hall of Fame and you can see the man in the Seneca Niagara Resort & Casinos fine dining restaurant, The Western Door behind the bar, mixing the best drinks in Western New York. “You have to be where people can find you,” says Frank. Probably a philosophy from his musical days but Frank has approached his bartending career in much the same way and it’s worked for him. Just like mixing music notes together to make his runaway songs, Frank now uses all kinds of spirits, bitters, liqueurs and mixes to create his runaway drinks. His first award winning drink, the Crystal Clementine you’ll find on the Western Door drinks menu. He made it for me during this interview. Crystal Clementine: Svedka Clementine Vodka, DeKuyper Cheri-Berri Pucker and Orange Juice, a melody of tantalizing flavours. Unlike most bartenders who mix drinks based on pure science, Frank mixes cocktails and infuses spirits purely for flavour. He’s a master mixologist proudly boasting that the first eight blended martinis on The Western Door drinks menu are his babies. The signature drink he’s most proud of is the Seneca Sweetheart. It’s the perfect blend of DeKuyper Watermelon, Bacardi Grand Watermelon and Pomegranate Juice. After sipping one I have to say it definitely falls under the category of eyes rolling to the back of your head delicious. I wondered how a musician became an award winning bartender and he explains, “I started out mixing drinks every Tuesday night at home in my basement.” Well, that sounds to me like a band schedule but Frank is a very nontraditional bartender. Behind the bar are two large glass jars with magical concoctions of marbles and fruit. These are Frank’s vodka infusions. Each year he plays with different seasonal fruit and you can look forward to tasting them in one of his specialty drinks. Frank poured me the strawberry infused vodka over ice and I immediately got a bold burst of autumn strawberries, you know the ones at the end of the season that are super, candy sweet? Oh Frank, try to resist mixing these, these are beautiful savoured neat, over rocks. Like me, if you’re wondering about the marbles in a vodka infusion, Frank explains, “You fill the (infusion) jars with marbles until there are enough marbles to reach the top of the spigot. This means the fruit
UNLIKE MOST BARTENDERS WHO MIX DRINKS BASED ON PURE SCIENCE, FRANK MIXES COCKTAILS AND INFUSES SPIRITS PURELY FOR FLAVOUR.
never gets to the spigot to clog it up.” Another brilliant Frank Ryan invention that I’m going to use in the summertime with my own fruited waters. Thanks Frank. I can’t help but wonder if any of this deliciousness spills into the kitchen but unfortunately, it doesn’t. The concept is that the drinks are an accompaniment to the kitchen, but never do the two intermingle. I suppose that makes sense, although I can’t stop thinking of a strawberry vodka infused panna cotta (hint, hint Chef Joe!). Western Door Room Chef Joseph Belardi is a relatively new chef brought in as part of the new culinary program at the resort. He may be young but he’s not inexperienced and he’s already making significant changes to the traditional fine dining restaurant. “My secret is to start with the best (quality ingredients) and do it well. If you cook from the heart your food will be great,” says the Italian with just enough hand gestures to make you salivate over every word. “When you’re paying $75 for Kobe beef, $44 for a porterhouse or $35 for a fillet, it’s got to be great.” Chef insists his beef is full of fine marbling and is dry aged for at least 48 days. The Western Door is a popular steakhouse in Western New York State. The 200 seat restaurant can easily be grilling up 200 steaks on a weeknight and can almost double that on a weekend. So how does each steak get grilled to perfection? “Our steaks are simply seasoned, crisscrossed on the grill four-times then broiled to the customers liking. We don’t cook it in the oven where the air circulates all around it. We broil it so the heat is top down.” Besides a cooking method that gives him ultimate control, chef explains, “it’s either me or Tommy on the grill. Tommy’s great, he can tell the temperature of a steak just by looking at it.” Chef Joe has added a few new dishes to the menu. A man with a love for comfort food, Joe has up-scaled his Pork and Polenta to gourmet levels. He starts with tiny slivers of raw garlic that he inserts into the bone-in (loads of flavour) pork butt. It’s then marinated for 24 hours, seared, submerged in pork fat, covered, and cooked low and slow for 8 hours to become fork tender. On the plate the pork is sitting on a polenta crouton rich in cream and roasted garlic. It’s dressed with shaved fontina and prosciutto. It’s Joe’s signature dish and even though it may be overshadowed in a steakhouse, it truly is out of this world.
On The Western Door menu you’ll find traditional dishes like Clams Casino with new additions like Chef Joe’s Lobster Mac & Cheese. From a man who grew up making home-made pasta with his grandmother, this new reincarnation of everyone’s beloved comfort food includes large chunks of pink and white, sweet lobster, loads of lavishly creamed smoked cheddar cheese and a crispy topping of crumbs make from their popular focaccia bread. Joe is an obsessed chef, he loves to read about other chefs like Thomas Keller and Anthony Bordain on his days off. He’s also a chef full of surprises. He dedicates his life to perfecting steaks but he secretly longs to sear the perfect fish. “When you get a perfect sear on that skin, when it’s cooked properly, it’s, well, there are no words for it. It’s just so good.” When most chefs cook food the way they like to eat it, Chef Joe cooks it until it’s the best it can be. That’s real talent. A typical evening at The Western Door could go something like this. Start with one of Frank’s martinis and a Chilled Seafood Tower of lobster, shrimp, King crab legs, clams and oysters. Sip and nosh in a lingering atmosphere with soft lights and the sounds of chiming silverware at work in the background. Next, a steak. Perhaps the popular 20-ounce Bone-In Rib Eye Steak with a bottle of Cabernet from the wine cellar. If you feel like it, you can add Diver Scallops, Alaskan King Crab or a juicy lobster tail. Wind down the evening with a light Crème Brûlée and one of Frank’s browns (bourbon, Grand Marnier or single malt scotch) For me? I like to buck the trend and dine in style with a Foie Gras Burger, a crock of Lobster Mac & Cheese and one of Frank’s signature martinis. The Western Door can be as casual as upscale allows. It can also be theatrical with tables that look over the gaming floor or if you don’t have a front row seat to the action, Frank will accommodate with a bit of inside theatrics; a tableside mixed, layered martini. The Man Overboard martini is a blend of Malibu Coconut Rum, Midori Melon Liqueur and Pineapple Juice. Just as a Caesar salad can be made tableside, Frank pours a shot of Gaetano Blue Curacao and Grenadine into the martini and it magically layers in the glass. The Western Door may look a little formal, it may be a bit theatrical, it may offer the best food in Western New York, but it’s the friendliest place on earth to share a meal. TM TODAYMAGAZINE.CA 85
A JOURNEY THROUGH THE PEOPLE’S PAST AT THE SENECAIROQUOIS NATIONAL MUSEUM THE SENECA NATION OF INDIANS The Seneca Nation of Indians is the largest of six Native American nations, which comprise the Haudenosaunee or Iroquois Confederacy, also commonly referred to as simply the Six Nations. The confederacy is a democratic government that pre-dates the United States Constitution. As the Seneca Nation is the Westernmost of the Six Nations, they are known as “The Keeper of the Western Door”. This door to the symbolic longhouse is shared with the other five nations which include Cayuga, Oneida, Onondaga, Mohawk, and Tuscarora, which are collectively called “Hodinöhsö:ni’” or “People of the longhouse”. They are known as the People of the Great Hill or “Onöndowa’ga’:”, but referred to as Seneca with many spelling variations by the non-natives. The Onöndowa’ga:’ is comprised of eight different clans, with an animal side, or a bird side. “Lineage, or the blood line, is matrilineal (through the mother). So mothers, sisters, and daughters in the Onöndowa’ga:’ world define the family,” explains Sue Grey, External Relations Manager, Seneca-Iroquois National Museum. Members of the animal clans, which include the bear, turtle, wolf and beaver, marry those from a bird clan, including heron, hawk, snipe, and deer, to prevent marrying a family member.
Seneca keeps their rich history and proud traditions alive by promoting their culture through awareness, education, and festivities to encourage both natives and non-natives to learn about their interesting past. Unlike some other Native American cultures, Seneca has not assimilated entirely into mainstream, North American culture, and has even kept alive their own language that is separate from English. Today the Seneca Nation of Indians is comprised of a population of over 8000 enrolled members. They are the fifth largest employer in Western New York, creating thousands of jobs and playing an integral role in the region and New York State’s economy. THE SENECA-IROQUOIS NATIONAL MUSEUM Visitors are invited to join the Seneca people as they are guided through a history of their past, and are presented with an informative overview of their culture and traditions. The collection of permanent and temporary exhibits provide guests with an introduction to the ideas and values that reflect those of the Onöndowa’ga:’ and Hodinöhsö:ni’ people. The permanent exhibits deliver an exceptional analysis of the most important part of the Seneca’s roots and the history of the Six Nations. The “This Is Where We Walked Exhibit” guides visitors through a journey of the hardships endured by the Seneca Nation of Indians, and the challenges they faced with losing their homes, land, sense of community, and lifestyles. Attendees are welcome to check out two models of real Iroquois dwellings including a log cabin and a longhouse room, where they can learn about daily life as a member of the Seneca Nation. Additionally, the “Ga’säde:ngö (clans) - “Why Animals
and Birds” exhibit explains why these clans are an essential and lasting component of Hodinöhsö:ni’ culture. Non-permanent exhibits are also vital to the changing curriculum of the museum’s programming, as there are always new and exciting presentations that cater to visitors of all ages with different interests. One of their most recent temporary exhibits during the later months of 2014, the “We Play Lacrosse Exhibit” attracted local lacrosse teams to the museum to learn about the history of their favourite sport and a background about the culture it came from. The Seneca museum also frequently hosts educational and leisure events open to the public. These include language classes, farmer’s markets, and spiritual wellness sessions to unite both native and non-natives by experiencing the traditional ways of life of the original settlers. A majority of the Seneca population continues to reside today in the Allegany Territory (Salamanca, NY) and the Cattaraugus Territory (Irving, NY). VISIT THE SENECA-IROQUOIS NATIONAL MUSEUM Be sure to discover all that is offered at the Seneca-Iroquois National Museum during your next trip to Salamanca and the beautiful surrounding towns in the Allegany Territory. The area is rich in divine natural beauty and offers many activities in which to enjoy the spectacular scenery. The spirit of the Seneca-Iroquois Nations is kept alive at the museums’ superior exhibitions. Authentic Native American made souvenirs are available for purchase at the museum’s gift shop. Seneca-Iroquois National Museum is located at 814 Broad Street, Salamanca, NY 14779. For a current listing of hours or more information, visit senecamuseum.org TM
“THE ONÖNDOWA’GA:’ ARE WHO THEY ARE BECAUSE OF OUR RESILIENCY, OUR LANGUAGE, HISTORY AND CULTURE. ONCE ONE OF THESE DISAPPEARS, WE WILL DISAPPEAR AS A UNIQUE PEOPLE.” - SUE GREY, EXTERNAL RELATIONS MANAGER, SENECA-IROQUOIS NATIONAL MUSEUM
DON’T SETTLE FOR ANYTHING LESS THAN
SPECTACULAR Just minutes away from Seneca Niagara Resort & Casino is Seneca Hickory Stick Golf, WNY’s premier course – a course so beautifully designed, it doesn’t stand “on par” with the region’s best courses… it soars like an “eagle” above them. So much so, the course was recently recognized by Golfweek magazine as one of the Best Casino Courses, and Golf magazine ranked Hickory Stick as #12 public course in the entire New York state area. Located in scenic Lewiston, N.Y., Seneca Hickory Stick Golf Course offers 18 holes of championship-level golf on a challenging PGA-style terrain designed by world-renowned course architect Robert Trent Jones II, who has designed more than 270 golf courses in 40 different countries. For avid golfers this is sure to be on everyone’s “must-play” list. Named to reflect the presence of rare and protected shellbark Hickory trees on site, Seneca Hickory Stick features a picturesque layout highlighted by tranquil lakes and ponds, native plants and grasses that are surrounded by large mature trees. The course fits in and feeds off of its natural surroundings to create an experience that those who play the course will appreciate and enjoy. It will take golfers on a unique
journey throughout their round. Several years in the making, the 257-acre, 7,026-yard course provides a test of skill and finesse for every shot. The largest hole is a massive 620-yard, par-5 at the 11th hole, and the shortest hole – a 159-yard, par-3 at the 18th hole – presents a challenging water hazard. Additionally, Seneca Hickory Stick Golf Course features a unique double green at the ninth and 18th holes. It’s a fitting way to cap off the perfect round of golf. No membership is required, and golfers are encouraged to purchase the Seneca Hickory Stick Loyalty card that provides benefits like discounted green fees, advance tee-time booking options and a special birthday bonus. In addition, members of Seneca Resorts & Casinos Players Club can use their points earned through their casino play to pay for green fees, retail merchandise or food & beverage at Hickory Grill, located in the Clubhouse. Call 1-877-8-SENECA and ask about Golf & Stay packages in conjunction with Seneca Niagara Resort & Casino. Visit SenecaHickoryStick.com for more details. TM
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GET OUTSIDE + GET ACTIVE OUTDOOR ACTIVITIES NEAR SENECA ALLEGANY RESORT & CASINO
Cattaraugus County is comprised of Olean, Salamanca, Ellicottville, Gowanda, Ashford and numerous other small towns. There are tons of different outdoor activities to partake in, and the best part is, there is something to do year round. Given it’s location in the Allegany Mountains, the activities are as varied as downhill skiing, golf and hiking. It’s a place that is not only picturesque, but a veritable outdoor playground.
DOWNHILL SKIING There are a couple options for great downhill skiing and they are only about a ten minute drive from the Seneca Allegany Resort & Casino. Holiday Valley is a large ski resort located in Ellicottville, and has 58 day slopes and 37 night trails. Both day and night skiing are available. There are slopes for all levels of skiers, as well as instructional classes for all ages. Rates vary on weekdays and weekends, and passes can be purchased for different time increments (4 hrs., 8 hrs., night, weekend) There are 13 chair lifts, and several lodges with food and drink options. Ski rentals are available right at Holiday Valley if you don’t have your own equipment. More information at holidayvalley.com Holimont is also located in Ellicottville and is North America’s largest private resort offering 52 runs and 8 lifts. During the week, non members are allowed, rentals are available on location. More information at holimont.com
TUBING Just down the street from the Holiday Valley ski area is the Holiday Valley Tubing Company. The tubing area has 12 different lanes and a tow rope to get you up the hill. During open hours at Holiday Valley, there is a free shuttle service that runs to and from the tubing area. Winter time hours are Thursday and Friday from 4:30 to 9pm,
Saturdays 11am to 9pm and Sundays from 11am to 6pm. Make sure to dress warm and dress in appropriate snow clothing (no cotton). Prices vary depending on how long you want to slide for. More info at holidayvalley.com/explore-our-mountain/other-winter-activities-tubing
ZIPLINING/TREE TOP TREKKING SKY HIGH ADVENTURE PARK This aerial park sees you climbing through trees, up on platforms, and zipping from tree to tree. This all happens while you are harnessed in, so you get all the exhilaration and none of the danger. There are 13 different courses available, and they all range from very easy to very difficult. There is also a “climbing forest” and a mountain coaster that winds down through the mountains. Riders are able to control their own speed as well, so the ride can either be thrilling or a scenic glide. More information at holidayvalley.com/explore-our-mountain/ sky-high-adventure-park
CROSS COUNTRY SKIING/SNOWSHOEING/HIKING If you are not up for the fast speeds of downhill skiing, why not try cross-country? It’s definitely a great workout and when you are in Western New York, it will be scenic as well. The Allegany State Park is full of different trails that can be used for cross country skiing, snowshoeing or when the weather gets warmer, hiking. The park has 18 trails which span over 20 miles, most of which are used year round. Stop by the visitor center and grab a map so you can see an outline of all the trails and how to access them. A good reference is also enchantedmountains.com. Holiday Valley also offers cross country course area. To get to the hills on top, you need to buy a 2 ride cross country ticket. >>
GOLFING There are numerous golf courses in the area: Double Black Diamond Course is a picturesque 18 hole, par 70 course located at the foot of the mountains. St. Bonaventure Golf Club is located in Allegany, New York. 9 holes par 36. Elkdale Country Club is a challenging 18-hole course located halfway between Salamanca and Ellicottville. It is a semi private course, you just need to make a tee time reservation. Concord Crest Golf Course is located close to Seneca Allegany casino, just off Genesee Rd. There is wetlands, creeks, ponds and trees. It is a 18 hole course with a par 71. Bird Run Country Club is located in Allegany and is a great 9 hole course if you are looking for a quick and fun round of golf.
RAFTING If you are up for a bit more adventure, why not go for a wild ride down the Cattaraugus Creek? Trips take about three hours and run from March 21 to May 17 on Saturdays and Sunday. Weekday trips are available, but only upon special request. Costs are either $50 or $40 a person, depending on the part of the river you raft on. All costs include a pizza party at the end of the trip and as a bonus, if the price is paid two weeks in advance of the trip, wetsuit rental fees are waived. The rapids can be strong in this area, especially in early Spring. There are two different sections of river this company rafts on, and the one chosen for each trip is determined by water flow in the river. You’ll be rafting through the Zoan Valley State Forest Preserve, a very remote and beautiful area of western New York. Depending on which section of the river you are rafting, you’ll either encounter class II/II + rapids or III & IV rapids. More information is available at adventure-calls.com
CYCLING/MOUNTAIN BIKING There are tons of great trails to explore in the region, everything from paved paths to old railway lines to rough terrain for the mountain bikers. The Allegany River Trail runs along the river and covers 5.6 miles through Olean out to St. Bonaventure University. Allegany State Park has several miles of both paved and unpaved trails. The Pat McGee Trail is an old converted railroad line. It winds 12.14 miles and is quite scenic. State Bicycle Route 17 is part of a path that covers almost the entire state. The portion in this area runs parallel to Interstate 86. For the adventurous mountain bikers, Holiday Valley offers a 4.5 mile race loop at the top of one of mountains. There is no cell service available, so you’ll need to use a map to find your way up and around once you get here. There are maps available for download on enchantedmountains.com TM
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THE SPLENDOR OF SPRING AWAITS YOU AT ALLEGANY STATE PARK By: Jg Bailey Imagine it; you step from the stuffy confines of your car surrounded by a world of rich evergreen and deep brown tones. You roll up your collar and zipper your jacket a little higher as the cool damp air of spring hits you with a sudden shock to the senses, but it’s a pleasant shock as it brings an instant memory of the deep rich scent of the wild and free air that you have been longing for. A wave of exhilaration washes over you as you realize, you’re here. You’re in a place where you have been longing to be for many weeks now, outside of the confines of winter and once again free to roam. You’re in Allegany State Park, the heart of the Enchanted Mountains. You’ve parked at a trailhead, one of many in Allegany State Park’s 100 square mile wilderness; but this one you have never explored, so as with any adventure the excitement builds with every stride you take down this unknown path. You stride away from your daily routine, and the distance between you and the intimately known grind is ever increasing. With a growing lightness in your step, you are lured ever forward into the natural world while absorbing the majestic sights, the earthy smells, and the whispering sounds of the forest and streams that surround you. The glistening gray wetness of moss laden rocks catches your eye as you pass through a soft meadow of green ferns that are beginning to unfurl for the ever increasing sunlight of growing days. Ahead a steep hollow, crowned with the solemn majesty of giant hemlocks that tower over a babbling run of clear cold mountain water with wide pools brimming with native brook trout. The melodious sing-song of nature’s avian choir swells in crescendo each day as the migration floats in on southern winds like an aerial flood overtaking the rich forest. Then in the near distance, a flash of black, so stark it seems as if darkness itself has come to life; and there you freeze still as stone, without breathing and with your heart racing you realize you are witnessing the first appearance of a wild black bear that has slumbered through the passing of winter’s cold.
It is in places like this we all seek to roam. We roam in the wild to lose ourselves, in a bid to rediscover ourselves amongst nature’s divinity. In our own unhurried time, each of us finds what we are searching for within ourselves. You may find it hiking miles of rugged trail abounding with wildlife, to witness incredible vistas unseen by scores of men, while you push yourself physically to unwind mentally. Or, perhaps you’ll find it roll casting a dry-fly upstream of a densely covered pool, the tiny fly and gossamer tippet gently kissing the water’s surface with a subtle dimple, and the fly drifts down on delicately rolling currents, bending around a sleek bolder into the slack water behind where a miniature monster lurks in the deep. In the end though, it doesn’t matter how you find it, it only matters that you take the time to look and renew. So, if this magical place sounds appealing, its splendor awaits you now – right now. You only have to take the first step to get there. Whether you plan a short day trip to the Enchanted Mountains to witness the wonders of Allegany State Park, or you plan an extended stay for several days to immerse yourself in nature, you have a wide variety of options to take advantage of in your recreational pursuit. Don’t put off the opportunity to commune with the outdoors in solitude, or have a meaningful outing with family and close friends. If you enjoy hiking, fishing, cycling, mountain biking, jogging, canoeing, kayaking, birdwatching, learning, or dozens of other activities; there is something here of value for you, your family, and your friends. The park offers camping in cabins and full service cottages in early spring as well as campsites starting in May, or you can take advantage of upscale lodging accommodations with lively entertainment immediately adjacent to the park, and in the local area. For more information including maps, events, and lodging details please visit nysparks.com, EnchantedMountains.com, and senecaalleganycasino.com. TM
IT’S IN PLACES LIKE “THIS WE ALL SEEK TO
ROAM. WE ROAM IN THE WILD TO LOSE OURSELVES, IN A BID TO REDISCOVER OURSELVES AMONGST NATURE’S DIVINITY.
“
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RHEA ANNA
All the City ’s a Stage What were once known as the “lively” arts are exactly that in Buffalo –
brimming with vitality, energy and uncompromising creativity. More than 20 theater companies entertain audiences year round, including the summertime pleasures of Shakespeare in Delaware Park, which is celebrating its 40th anniversary in 2015. Buffalo’s musical offerings are just as eclectic with clubs and concert halls presenting the kind of diverse programming you’d expect to find in a much larger metropolis. Of special note this year is the 75th anniversary of one of the most renowned concert venues in the country – Kleinhan’s Music Hall, home of the Buffalo Philharmonic Orchestra. Let us entertain you!
Shakespeare in Delaware Park has been going since 1976. The setting, only 10 minutes drive from downtown, is superb, in a venue designed by Frederick Law Olmsted, the man behind Central Park, on a gently sloping hill where all of Buffalo brings folding chairs and picnics to enjoy the show.
The admission is free, the experience priceless. THE TORONTO STAR
JOE CASCIO
A T R AV E L E R ’ S R E V I E W
Stunning!
SHEA’S PERFORMING ARTS CENTER
Reviewed by Annma, a TripAdvisor traveler » New York, NY » October 14, 2014
“There were no performances scheduled at Shea’s for when we were in Buffalo, so we decided to go on the behind-the-scene tour instead. Are we glad we did. Our very knowledgeable and engaging tour guide gave us a thorough tour that highlighted the history and restoration of this marvelous space – the last surviving Tiffany-designed theater in the U.S.! We can’t wait to come back to see performances here.”
PAUSA ART HOUSE FIVE STARS ON YELP
What a wonderful place to gather, hear great music, view original art with the changing exhibitions, grab a glass of wine or local beer on tap, attend a wine tasting, have a small bite to eat. They are all about showcasing local visual and musical talent. What a tremendous addition to the strong local art movement! Karen M., Buffalo, NY
A T R AV E L E R ’S R E V I E W
IRISH CLASSICAL THEATRE COMPANY
“Wonderful Theatre Experience!!!”
RHEA ANNA
“If you love live theatre and are visiting Buffalo you’ll love the Irish Classical Theatre. The stage is done in the round which creates a unique perspective for the audience. The price is right and you’ll enjoy your evening out. Then go to Mother’s for a late night 5-star dinner.” Reviewed by Timothy V, a TripAdvisor traveler Oklahoma City, OK » November 27, 2013
MINTS & SOCKS
MUST HAVES FOR A GREAT WEEKEND BY LYNN OGRYZLO
The rooms at the Seneca Niagara Resort & Casino are spacious and modern with the silkiest bed sheets, most luxurious bathrooms and magical views. My room faced north. I could see the snow covered buildings and ancient churches of Niagara Falls, New York and the Niagara Falls, Ontario skyline. The thundering Falls with a soaring cloud of billowing mist rose into the sky and drifted westward. The sight outside is sheer magic and drama, and so is it inside. This is about a girl’s weekend away: no children, no husbands, no dishes and no cares in the world except each other and the amount of fun we can have. My friends and I try to do this every year, we’re not always successful but this year we hit it big. The Seneca Niagara Resort & Casino is centrally located on the U.S.A., Canada border meaning it’s a short 90-minute drive from Toronto or Rochester and an ideal location for a girls weekend away. Giddy like schoolgirls, we pile into one car and head out. The Seneca Niagara Resort and Casino has just undergone a $26 million gaming floor renovation complete with a culinary face-lift and an enhanced Spa. This is going to be a great weekend! >> Everyone in our small party of four are coming for different reasons. The resort fits with Debi’s wanting to be pampered sensibilities. It’s a self-contained entertainment complex that satisfies Julie’s wild side. The gaming floor has limitless options giving Jeannie her lust for a thrill and the nine on-site restaurants feed my demand for eclectic dining. In addition to all of this, if we ever wanted to leave the casino, it would be for the unlimited shopping options that are within a few minutes drive. I’m thinking a weekend may not be enough. Friday night we start the weekend with a show in The Bear’s Den. It’s an intimate theatre and we get up-close and personal with Canadian rockers, Honeymoon Suite. After the show, the night is still young and we’re pumped. We crossed the lights and action of the gaming floor towards the giant 42-foot television screen that towers over Stir. Stir is an impressive ultra-lounge and our idea of big-city fun. The giant circular bar glows purple and blue, a live band rocks on 20-feet above us and we can let loose on the dance floor. We slink into the gold covered curved benches and bury our lips into a few foggy blue martinis. There’s nothing more self-indulgent than four ladies living a fantasy existence in exciting surroundings, even if it is only for a few days. The resort easily transports us into a make-believe world complete with the safety of knowing that after a few drinks, we can simply walk upstairs to our room. Late the next morning we all order breakfast in bed. Eggs, maple smoked bacon and thick slices of buttery toast with orange juice and coffee. We nibble, giggle and take turns in and out of the shower. I search my bag feverishly looking for the matching sock to the one in my hand; it’s nowhere to be found. I find myself deep in domestic thought about dirty laundry, aggravating mismatched socks and resentment over lack of time to pack when, the girls pull me back. What’s wrong with one sock on, one sock off? What’s left of the morning is reserved for a little retail therapy in the shops that flank the north and south side of the massive gaming floor. Besides a new pair of navy socks with glittery icons of Paris, France we stock up on Watson’s sponge chocolate, some lavender sea-salt body bath crystals and a manicure set complete with nail buffer; Julie splurges in a Swarovski crystal bracelet. We all get an ice cream at Cold Stone Creamery, it’s the perfect portal to friendly bliss. In-between the shops we’re hard at work reading menus and checking our appetites. We settle on the lighter fare of Koi Noodle Bar. I dig into my Cantonese Crispy Noodle Bowl, Julie is expertly managing her
I’M THINKING A WEEKEND MAY NOT BE ENOUGH. sushi with chopsticks, Jeannie is savouring her Sea Scallops with Black Bean Sauce and Debi is diving into her Cashew Thai Chicken. We giggle and make serious decisions on how much we’re going to invest into an afternoon of good fortune on the gaming floor. We decide on slot machines, Debi wants to play Keno. We walk the floor trying to invent reasons to play the Ghost Busters game or The Walking Dead slot machine. We are certainly not what you’d call hard core players and have long given up any pretense of knowing what we’re doing. We sip on complementary drinks and the fun snowballs. Some of us play, others watch and cheer and the afternoon turns into early evening. In the end, there are winners and there are losers. Julie runs out to get an old-fashion vanilla milkshake from Blues Burger Bar. Debi gets a loaded ice cream from Cold Slab Creamery, Jeannie comes back with chocolate and I find white peppermint bark. These are the icons of celebration. Exhausted we regroup back at the room; like great weekends that preceded this one, we’re ahead enough on our winnings to afford four glorious spa treatments. We book the last treatments of the day and head down to the swanky spa facilities. I sink into a massage table, Julie dunks into the hot tub, Debi gets in a few laps in the pool and Jeannie relishes in the yoga studio stretching her body into total relaxation. That evening we dress up and head for the Western Door steakhouse. We don’t know Bartender Frank Ryan but he becomes our best friend, mixing, stirring, shaking and muddling lavish drinks to begin our evening. I order the lamb and it is like butter, the steaks are juicy and flavourful and the lobster sweet and bright. It’s late at night and while we’re still at dinner working our way through a Chocolate Molton Cake and some of Frank’s strawberry infused vodka, sleep starts to creep up on us. Eventually we make our way back to our rooms and surprisingly, there are little mints on our pillows. It’s never too late for chocolate so we unwrap and indulge. The little mints have soft, brilliant blue inside, enrobed in milk chocolate. They’re spearmint not peppermint, they’re deliriously good and it brings on our second wind. We’re up for another hour of giggling and story telling before we all fall into a deep sleep. It’s now the morning we leave, but not before lounging, taking our last bubble baths and polish our nails. We lunch at the Three Sisters Café and say good-bye to another great weekend at the Seneca Niagara Resort & Casino. As each of us walks through the doors into the real world we switch back into our wives and mothers’ roles chatting about groceries and errands before heading home. We’re ourselves once again but for a few exciting days, we were away in an exotic place where we could be pampered and indulged. TM
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E L L I COT TV I LL E B RE W I, NG CO M PAN Y QUALITY CREATIVITY AND CAMARADERIE BY JILL THAM Situated in the heart of Ellicottville where the ski slopes are minutes away and the beer is anything but ordinary, lies the Ellicottville Brewing Company (EBC). With a location in Ellicottville and Fredonia, the EBC has been brewing exceptional craft beer for the past 20 years. Not many individuals can say they are living their dream, but when you hear Peter Kreinheder, Operator and General Manager of the EBC, talk about his beer and the brewing process, you know he thoroughly enjoys his career. “Craft beer has a story, I could spend hours talking about beer,” states Kreinheder. Kreinheder works hard to strike a balance between quality and productivity, ultimately keeping brewing a work of art. “We brew only what we will sell,” states Kreinheder. He acknowledges that the focal point of brewing is the choice of hops, the flavour and stabilizing agent in beer. “We are different from other breweries because in mid-September we go out west into the fields and personally select the hops
from a variety of growers. We get to know the growers. You can introduce hops in so many different ways,” states Kreinheder. “It’s a brewer’s thing.” One sip of an EBC beer and it is easy to see why he makes the trip personally to select the hops. Recently, Kreinheder placed his hops order for the 2016-2017 season. The Ellicottville Brewing Company has two breweries on its’ premise. The older brewery consists of a 10 barrel brew house pumping out three cases per minute, seven days a week. The new side, with 6 barrels, has been in operation since the summer of 2013 and is where the creativity flows. Just like a chef in a restaurant, the EBC uses a base style and adds new raw materials to the mix, resulting in a variety of extraordinarily tasting beers. From the Pale Ale that will go down like a traditional brew to the subtle hops of Winter Witte, the EBC is not afraid to take risks. Beer connoisseurs will enjoy trying new ventures such as Chocolate Cherry Bomb and Stainless Steel Obsession. >> TODAYMAGAZINE.CA 97
On the “new side” is where Head Brewer, Dan Minner, shows his talent. “At a normal brew house people don’t get to experiment and try new things. Today we are making Chai Cream Ale,” he states. “We have a variety of different styles that big breweries aren’t doing,” he adds. Although Minner insists he doesn’t have a favourite beer, he acknowledges that the Blueberry Wheat is always a crowd pleaser and the much anticipated batch of Eagle Trail Pale Ale and Caramel Apple. With the craft beer market in a constant upswing, EBC produced 7000 barrels of craft beer in 2014. This wasn’t always the case for the EBC. In the early stages, the brewery was only busy four months of the year during the ski season, which posed a definite sustainability issue for the Brewery. “We used to cater a murder mystery dinner that was held on a train just to keep up cash flow. Now we are busy 12 months of the year,” states Kreinheder. A recent overtaking and renovation of the coffee shop next door has enabled the EBC to create additional seating for 70 guests. “Most days, the restaurant is filled with large parties of friends and families. Our magic number is 14, we always see seven kids and seven adults sitting together,” states Kreinheder. With 90 employees and a larger space on the second floor, the EBC is a perfect fit for any gathering from rehearsal dinners to corporate or family events. Kreinheder is currently building a beer garden to create a waiting area for guests and an outdoor tented space for bands to perform under in the summer months. With seven different beers on the market and 20 on tap, EBC is the place to go for a pint and a distinctive dining experience. With a classically vibrant menu complete with the Kobe Truffle Burger and the homemade EBC Barbeque Pulled Pork Pierogies, one can’t go wrong with a trip to the EBC. “Our menu has been a culmination of years of eccentric efforts. Some successful, some not. I often like to keep with an ‘alpine’ theme, then we tried a Swiss Rosti and it was a hit. For a twist last summer we made a big change and created menu items from traditional Mexican ingredients. It was our best menu ever,” says Kreinheder. “Our antique bar came from a hotel in downtown Buffalo. In the new side we have Douglas Fir beams and barn wood that came from three reclaimed barns.” Complete with woodpecker holes in the barn board and cascading photos of gears from the brewery, the décor in the EBC is full of character. With his commitment to quality, creativity and camaraderie, Kreinheder is determined to take craft beer industry to the next level. The EBC recently ventured out and formed a partnership with Hamburg Brewery. “Highway 219 connects the two breweries together and we decided to brew a 219 series,” states Kreinheder. “We distribute throughout New York State, Eastern Pennsylvania and some in New Jersey, but our core is Western New York.” “Most days I meet someone new: someone who has never been to Ellicottville and stops by the brewery and simply wants to enjoy a local beer. My job is real simple, to entertain people, provide great food and exceptional service. In addition, we provide a distinctive embrace and unique space in a great location,” says Kreinheder. If you are not a skier, then there is a good chance that EBC will make you want to learn, so you have the perfect excuse to keep coming back to Ellicottville. Besides, how else will you get to taste the perfection EBC comes up with next? Stay tuned at ellicottvillebrewing.com TM
AT A NORMAL BREW HOUSE PEOPLE DON’T GET TO EXPERIMENT AND TRY NEW THINGS. TODAY WE ARE MAKING CHAI CREAM ALE, WE HAVE A VARIETY OF DIFFERENT STYLES THAT BIG BREWERIES AREN’T DOING.
F A L L S V I E W
C A S I N O
R E S O R T
More Than a Casino! • ENTERTAINMENT – Over 250 shows every year
• GAMING – Over 3,000 slots and 100 table games • DINING – Over 20 dining options • HOTEL – 374 luxury rooms with a full-service spa and fitness centre
6380 Fallsview Boulevard
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www.fallsviewcasinoresort.com
Must be 19 years of age or older to enter the casino or attend performances at Fallsview Casino Resort.