Toronto - Winter 2015

ORONT TODAY MAGAZINE

FOLLOWING TORONTO’S

PATH

the not-so-secret underground

LIGHTS, CAMERA, ACTION!

+

TOURING HOLLYWOOD NORTH

Elevating the ordinary dining experience, these restaurants have you eating in the dark, atop the city or as part of an elite supper club.

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PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco SALES REPRESENTATIVES David Gibson Michael Koval Alexandra Mills Sarajane Trier Ron Bowen Carmen Toromino Shannon Panaro Gail Cerrone EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER David Mace MARKETING & SOCIAL MEDIA

Cortney Gusek CONTRIBUTING WRITERS Lindsay Aird Mariana Bockarova Andrew Hind & Maria Da Silva Lynn Ogryzlo Lauren Charley Gabrielle Tieman TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

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Today Magazine: Toronto is published by Rev Publishing Inc. All opinions expressed in Seneca Magazine are those of the authors and do not necessarily reflect the view of Today Magazine: Toronto, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Today Magazine: Toronto for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Today Magazine: Toronto. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Today Magazine: Toronto are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage.

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COVER STORY 59

LIGHTS, CAMERA, ACTION! Touring Hollywood North

FOOD & DRINK 08

NOT YOUR ORDINARY MEAL OUT

12

THE MEAT OF THE MATTER

16

LOST TEEN TO CHEF DE CUISINE

20

ONTARIO SAKE

24

FOUR SEASONS OF APPLES

27

GLORIOUS WINTER FLAVOURS

32

BROWNIE LOYALTY

Where food is just part of the experience Making mouth watering ribs Profiling Brett Hunt

A premium drink fit for the gods It’s a year round fruit

5 foods to help you beat the winter blues There is no such thing

RECIPES 38 39

TASTY TREATS BY ANNA OLSON APPLE PIE CRUMBLE BY RAVINE VINEYARD

ABOUT TOWN 43

JUST IN THE NEIGHBOURHOOD

50

TORONTO’S PATH

54

CANADIAN WHISKY

Profiling Liberty Village, Distillery District, Cabbagetown and the Junction A city within a city

Still the best selling whisky in North America

LIFESTYLE & CULTURE 71

DISCONNECTED

74

YOUR GUIDE TO TORONTO’S BEST LIVE MUSIC VENUES

Mariana gives up her cell phone for three months

Whatever genre you like, we’ve got you covered

HERE. SEE. DO 79 80

TORONTO CONCERT LISTINGS EMBRACE THE SEASON Winter Festivals in Toronto

TODAYMAGAZINE.CA 5

LYNN OGRYZLO

MARIANA BOCKAROVA

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.

Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships.

Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

CONTRIBUTORS

GABRIELLE TIEMAN

LAUREN CHARLEY

LYNDSAY AIRD

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

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!

Lyndsay with a Y is a Torontonian nursing student and lover of all things red. When she isn’t studying blood or bones, you can usually find her writing about blood or bones or anything else that tickles her fancy. She is a really big fan of chip sandwiches, carnations and her furry best friend, Douglas. You can’t follow her on twitter because she hasn’t figured it out yet.

S

NOTES

Welcome to the winter edition of Toronto by Today Magazine. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to Toronto.

In this issue we take a tour of Toronto’s most popular filming locations, visit some of the best places in the city to listen to live music, travel through Toronto’s underground and much more.

MEGANPASCHE

This time of year is particularly beautiful in Toronto, sure, it’s cold, but the snow has a way of making everything just a little bit prettier. So get outside, stay active and explore everything the city has to offer.

Have a great winter season, and I hope you enjoy this issue of Toronto.

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FOOD & DRINK

Ordinary NOT YOUR

MEAL OUT Food is just part of the experience WRITTEN AND PHOTOGRAPHED BY: LYNN OGRYZLO

If you like fresh produce prepared simply to bring out the most subtle of flavours, if you like artisan meats and small batch dairy products prepared cleanly, if you like exciting flavours in your food, if you have an adventurous palate and look forward to being surprised with new dishes and if you like your dollar to go further, then you and I will like the same restaurants. We are what restaurateurs call a demanding customer.

They say there’s a restaurant every 10-feet in Toronto. If that’s the case, how does a demanding eater ever pick the restaurants that will give the most interesting dining experience and deliver great food? As a veteran food writer, I’ve scoured the streets to divide the mediocre from the marvelous and here is my fi rst five fab of what promises to be a long list of great eateries in my new city. Try them for yourself, tell them I sent you, enjoy your experience and let me know what you think. >>

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MASSIMO BRUNO This is not a restaurant, but you can eat here. Chef Massimo Bruno is a popular Italian chef, corporate entertainer, tour guide and founder of Toronto’s Supper Club. Each month Bruno posts menus of different outrageous Italian dinners. You’ll need to call right away because he only accepts 12 to 14 people at each dinner. Like a personal guest dining at his table, Bruno teaches the finer points of Italian cooking before serving his meals family style. “Food is meant to be shared and that’s why family style is best (for his supper club),” explains Bruno who thinks Italian cooking is a way of thinking about food, not just a collection of recipes. Massimo guides culinary tours to his native region of Puglia, he’s regularly featured in the English and Italian press in Canada, and recently launched the innovative new cooking app, Product of Italy.

FAVOURITE DISH: Handmade pasta with butter, sage and truffles.

Price point: $$ Massimo Bruno, 507 King St E, #104, 416-558-3360, massimobruno.com

CLUNY BISTRO + BOULANGERIE Cluny is all about rebellion. It was the first monastery in France to separate from Papal rule and today it’s the first Toronto restaurant to offer rebellious French cuisine. Clunys has the best price in the city for champagne, they’re inventing sharing plates (larger than tapas but smaller than entrees), they’re steak frits program rotates on the chefs whim (which is how all great restaurants should work!) and the stand alone boulangerie at the front with displays of plump bread, sexy macaroons, eggy brioche and French pastries seduces everyone who walks through the French doors. The décor throughout the lounge, boulangerie, restaurant and private party rooms is a mix of French industrial, European art deco, fine dining elegance and a kiss of boudoirishness embraced for a mysterious, romantic feel. “We’re providing a great atmosphere for people to commune over some good food,” explains manager Stuart Kempston. ‘Everyone is welcome and we’re not pretentious,” FAVOURITE DISH: Drunken Tuna. Price point: $$ Cluny Bistro + Boulangerie, 35 Tank House Lane, Distillery District, 416-203-2632, clunybistro.com

360 RESTAURANT, CN TOWER With a seating capacity of 400 and an average of 1,000 diners on any busy summers day you’d think 360 would buy as much prepared food as they can, but nothing could be further from the truth. Executive Chef Peter George insists on the best quality and freshest produce and he has a staff to chop, stir and mix everything by hand; you can taste the difference. Packed full of flavour, choose from their 2-course or 3-course meals, a full vegetarian menu or their various seafood towers. If you can take your eyes off the stunning 10,000-feet aerial views, you’ll notice the world’s highest wine cellar. The wine list is arranged by taste so you can easily explore wines within a flavour and style profile that suits your mood or meal. When you’re feeling adventurous, 360 is the only restaurant that offers an after dinner Edgewalk thrill.

FAVOURITE DISH: Preserved Tomato and Goat Cheese Tart. Price point: $$$ (includes a ride to the top!)

360 The Restaurant at the CN Tower, 301 Front St., 416-362-5411, cntower.ca

O NOIR We eat with our eyes, but not at O Noir where the dining room is completely in the dark. So how does one see in the dark? All of the waite staff is blind. Owner Feng (like Cher, he has only one name) explains, “(being blind) they make their way across town, walking, riding the subway, crossing our busy streets and they get here. Getting around a dark dining room is not a problem for them.” But it was for me, thankfully with my hand on my servers shoulder, she escorted me to my table in a dining room so black I couldn’t even see the hand in front of my eyes. The rest was an exercise in eating with my mouth instead of my eyes. Difficult? No. Fun? You bet! The menu at O Noir is classic Canadian with an Italian and Asian dish thrown in for variety. If eating in the dark wasn’t a big enough thrill, there is always a ‘surprise dish’ on the menu, which means you can’t see your food and you don’t know what it is either.

FAVOURITE DISH: Pesto Chicken. Price point: $$ O.Noir, 620 Church St., 416-922-6647, onoir.com

OSGOOD HALL Located in a breathtaking 1860’s heritage building next to the modern curvature of the City of Toronto building, the restaurant inside the esteemed Law Society of Upper Canada feels like the dining hall in Harry Potter's Hogwarts. Rich wood-paneled walls lined with thousands of time-honoured law books sit opposite towering stain glass windows while a monstrous chandelier balances the room. Fabulous lunches (from September to June only) focus on a local theme with dishes like Valentino’s Smoked Salmon and Gryfe’s Bagel named after the artisans who passionately craft them. Dine among the legal eagles and a few black robes is like a scene from The West Wing - you never know who is in the room. You can opt for either the two-course prix fixe or order a la carte. Open to the public Monday to Friday for lunch.

FAVOURITE DISH: Naturally Raised Wellington County Steak Frites Price point: $$ Osgoode Hall, 130 Queen St. W., 416-947-3361, osgoodehall.com

BUSTER’S SEA COVE It’s hidden in the back of the St. Lawrence Market behind the fish mongers. Look for the long line of customers ordering the freshest (and fastest) seafood in the city. At Buster’s you can get a traditional dish of fish and chips that is sure to impress but, Buster’s is so much more. Here you pick a seafood (almost anything from shark steak to halibut and from shrimp and scallops), pick a method of preparation (deep fried or grilled) and pick a style of dish (with fries, over a salad or sandwiched) and you’ve got seafood the way you like it! Cozy on up to the rustic bar that overlooks the smallest open kitchen in the city or sit at the few tiny tables that surround it. Most take their food and head back to the office. Buster’s is open during market hours (Tuesday to Saturday, 9 am to 6 pm).

FAVOURITE DISH: Grilled Octopus. Price point: $ Buster’s Sea Cove, St. Lawrence Market, Upper Level 33, 416-369-9048. TM

TODAYMAGAZINE.CA 11

GETTING TO

THE MEAT

OF THE MATTER:

MAKING MOUTH WATERING RIBS BY: LYNN OGRYZLO

With a beautiful winter Sunday ahead of me I want a warm weather meal from the comfort of my oven. I’m in the mood for something savoury, something I can really sink my teeth into, something to satisfy my carnivorous craving for a bone to gnaw on and sticky fingers I can lick. It’s the kind of day only a rack of ribs will satisfy.

In her book Bones, author Jennifer McLagan laments how sad it is that “people opt for boneless chicken breasts, fish fi llets and cutlets when good cooks know that anything cooked on the bone has more flavour.” I couldn’t agree more with Jennifer. I like my pork chops on the bone, my prime rib still on the rack and on a beautiful winters day, there’s nothing better than stripping off those tender morsels of flesh from between the rib bones with your teeth while the sticky sauce covers your fingers (and your face).

Not only does meat cooked on the bone tend to be more flavourful, but also the meat around the ribs is marbled with fat, which means it’s always succulent. This is especially true with back ribs, the larger, meatier kind of rib most of us are familiar with.

There are two kinds of ribs: side ribs and back ribs. Side ribs are from the belly of the pig and are often times referred to as sweet and sour ribs because they are mostly used in Chinese cuisine. They are generally smaller with less meat and if you’ve ever eaten Chinese cuisine, you know they contain a lot of cartilage.

Back ribs on the other hand come from the loin, a more tender part of the pig.

They hold a lot more meat, are fattier (hence more flavour) and are traditionally more expensive than side ribs because of all the extra meat you’re getting.

“I’ve never eaten a side rib,” claims Linda Ann Vandermeer, butcher at Commisso’s Fresh Foods in Niagara Falls. “Why would you?” Linda declares she only eats back ribs. She portions her ribs into individual servings, roasts them slowly in the oven, covers them with her sweet barbecue sauce and digs into the fall-off-the-bone ribs. >>

TODAYMAGAZINE.CA 13

We tend to think that ribs and barbecue are inseparable, but like Linda, I have always cooked my ribs in the oven. The hard-working meat between the bones may be described by butchers as tender, but the reality is, if ribs are not cooked properly, they can be as tough as any other cut of meat cooked improperly. For ribs, they need time to break down the muscle and tenderize. So here is the great rib debate – to boil or to bake?

I have a friend who boils his ribs to tenderize them before he bakes them. While I think this would make delicious pork broth, I can’t see how boiling away the fl avour before slathering them with sauce is going to create juicy, meaty ribs your friends will swoon over. It’s a method meant to reduce time but believe me, you’re not fooling anyone when they eat them.

Ribs need slow and steady cooking to tenderize and keep the meaty flavour and the oven is actually an ideal environment to cook them slow enough to melt the meat and make them tasty, After a few hours in the oven, the meat is nearly falling off the bone and you'll be licking your fingers in no time.

There are other ways to tenderize ribs. If you like a tropical flavour to your ribs (which I don’t), you could actually marinate them in pineapple juice. The active ingredient in pineapple juice called bromelain is an enzyme well known for its tenderizing effect on all meats. While many like this method, I find it simply makes the meat soft and a bit on the slimy side. Alternately, you could remove the tough, translucent membrane from the back of the rack. If you’re not confident doing this, perhaps you’ll need the presence of a good butcher to do this for you. In any case, it does seem to help the tenderizing process.

Racks of sauce-soaked ribs are a specialty of southern barbecue where they’re cooked long and slow in a pit. This is where pulled pork comes from, as well as fall-off-the-bone ribs. This is opposite to grilling where food is cooked very quickly over a hot grill. You cannot cook ribs by grilling without having them do time in the oven fi rst.

Alternately, you could turn down the heat on the barbecue and fl ip them often to avoid them burning. But think about it, walking away from the oven while they cook for hours is certainly much better than standing guard over the barbecue to make sure they don’t burn (even though we all know that they will inevitably burn or dry out anyway).

The choice is yours, I know some men prefer cooking over an open flame to oven roasting. I think it’s more primeval, psychological and somehow connected to our carnivorous moods than it is a good cooking method for ribs.

So let’s get to the meat of the matter. My method is simple. I love my ribs simply rubbed with an interesting blend of spices. You can buy different spice rubs in grocery stores in a wide variety of flavours from Moroccan to Italian, Caribbean to Indian. Mine consists of (take a deep breath) brown sugar, chili powder, smoked paprika, salt, pepper, dry mustard, Greek oregano, garlic powder and onion powder.

If you want your ribs really smoky, mix mustard (doesn’t matter which kind as you won’t taste it) with a few drops of liquid smoke, you’ll love the results. Rub the ribs with this before applying the rub mix.

Line a shallow roasting pan with aluminum foil (makes cleanup easier) and set a baking rack on top. By elevating the ribs on a rack it ensures the heat will circulate on all sides of the ribs.

SO HERE IS THE GREAT DEBATE - TO BOIL OR TO BAK E?

If you want a deeper fl avoured rib, baste and rub the day before.

Just wrap the seasoned ribs in plastic wrap and refrigerate overnight.

When you’re ready, lay the ribs on top of the rack in a single layer.

Either way, make sure the ribs are completely coated on both sides and edges with spices.

Preheat the oven to 225F (110C). Place the ribs, meat side down in the roasting pan, cover, place in the middle of the oven and walk away as they cook for four hours. These ribs are as hands-off as it gets. Then remove the cover and very carefully, turn them over. I use two spatulas to do the job successfully without tearing the rack of ribs.

Now slather a layer of barbecue sauce on the ribs, increase the heat to 400F (200C). Return the ribs to the oven without a cover for an additional half an hour or until some browning begins to take place around the edges. The high heat caramelizes the sauce over the ribs.

They’re meaty, rich and tender on the inside and gooey, caramelized and finger-licking good on the outside.

Finally, remove the ribs from the oven and let them rest for about ten minutes. Now cut between the bones to make three to four rib serving pieces. By the time these beauties come out of the oven, you’ll be so hungry from the delicious smells circulating throughout your house you won’t even question that they didn’t come off the grill. I hope you were roasting some thickly seasoned potato wedges to go with those ribs. Pour a glass of delicious red wine and you’ve got a summer-like meal in the chill of winter. What are you eating this weekend? TM

Lunch Dinner Martinis Cocktails Vintage Wine Premier Dining in the Blue Mountain Village 705.446.2643

www.copperblues.com

LOST TEEN to

CHEF DE CUISINE

BY LAUREN CHARLEY

FOOD & DRINK

HOW BRETT HUNT BECAME A RISING STAR AMONGST TORONTO’S CULINARY PROFESSIONALS Brett Hunt is a 24 year old chef who grew up in Niagara and moved to Toronto directly after high school to pursue his culinary career.

The unfortunate circumstances which happened during his teen years including abandonment by his mother and the passing of his father, resulted in him having to support himself through dishwashing. His first job during high school was at Grill on the Hill in Thorold, where he discovered his love for cooking and worked his way up to become a prep cook. The aspiring chef grew to adopt the service industry as a second family, ultimately saving him from a life on the streets.

Following his high school graduation, Brett moved to Toronto to attend George Brown College where he took culinary arts. After finishing school, Brett was mentored by Daniel Boulud, a French chef who is also the proprietor of seven restaurants in New York City and six other establishments located in national and international cities. Brett worked for Daniel at Café Boulud in Toronto, where he completed his externship for school and had the privilege of meeting and chatting with the chef on several occasions, not only learning his cooking tips, but also his philosophies on what it takes to make a great chef. After five years in the city, Brett now works as a chef de cuisine at Colette’s Grand Café for the Chase Hospitality Group, as well as a creative chef for McClelland Premium Imports, a Toronto-based craft brewery.

Brett has worked in restaurants and demonstrated his abilities with all types of international cuisine from high-end French, to Italian, to Asian Fusion, and gastropub fare, and loves each one for unique reasons. Following his educational training in the culinary arts and after gaining some real life experience, Brett decided to get creative and experiment with his own recipes, as he felt more confident with his food and also himself. Brett sees his cooking as very eccentric, and embraces not one particular type of cuisine, but rather his own signature fine dining style through ingredients that inspire a new dish.

“I think I'm one of the few chefs that has embraced the idea of just cooking whatever it is I think will make the ingredients shine. I feel like putting yourself in a box and simply sticking to one cuisine type restricts your ability to do some amazing things with food,” explains Brett. Based on these ideals, if he were to open his own restaurant, Brett would open what he calls a “maverick cuisine” restaurant, where patrons do not even receive a menu. He would love to be able to produce a different meal each day created from whatever meats and produce are available to him. >>

“I THINK I’M ONE OF THE FEW CHEFS THAT HAS EMBRACED THE IDEA OF JUST COOKING WHATEVER IT IS I THINK WILL MAKE THE INGREDIENTS SHINE. I FEEL LIKE PUTTING YOURSELF IN A BOX AND SIMPLY STICKING TO ONE CUISINE TYPE RESTRICTS YOUR ABILITY TO DO SOME AMAZING THINGS WITH FOOD.” – BRETT HUNT, CHEF DE CUISINE, CHASE HOSPITALITY GROUP.

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“FOR ME, FINE DINING IS A CREATIVE OUTLET. I SEE IT AS A HARMONIOUS AND CHALLENGING ART FORM, SIMILAR TO DANCE. YOU CAN HAVE A PERFORMANCE THAT LIFTS A SINGLE INGREDIENT, OR ONE THAT HIGHLIGHTS MULTIPLE ELEMENTS THAT COME TOGETHER AS A WHOLE,” – BRETT HUNT, CHEF DE CUISINE, CHASE HOSPITALITY GROUP. The role of a chef de cuisine comes with a great deal of responsibility, as his job is a combination of everything. He often opens the restaurant hours before his staff arrive in the mornings, and stays until the last dishwasher leaves at night. He is the final set of eyes to inspect all dishes for both presentation and taste before they go out to a customer, and must check ingredients before they go into the pot and make sure food is not wasted if it could have had another use.

Every day he creates new prep lists specific for each cook, giving them each their own responsibilities and an opportunity to show they can handle it. “Everyone is an individual and responds to different types of management styles, so you really need to know your team,” explains Brett. In addition to food preparation duties, the chef de cuisine is also responsible for the kitchen inventory and monitoring trends in order to make sure the business is consistently making a profit.

Becoming a good chef is derived from passion, a strong work ethic, and desire to succeed, yet Brett found culinary school at George Brown very worthwhile because of the irreplaceable education he received. He learned different aspects of cooking which he hadn’t really considered before, such as butchery, which he now applies to his occupation as a chef de cuisine. He now knows the different cuts of meat and can save money by not wasting any part of the animal. Chefs play a crucial role in our ecosystem and supporting local farmers. Most chefs follow consumer demands and stick to serving foods customers are familiar with, rather than preparing meals based on the ingredients readily available to them. Because of this, factory farming and abundant waste becomes a major issue, which is why Brett has taken an interest in “whole animal breakdown”, utilizing every part of the animal to create unique and original dishes.

For Brett, there are certain characteristics commonly shared amongst restaurants of the same star rating. Three-stars are the places you love because the food is consistent and you enjoy the ambiance, whereas four star restaurants are where you can expect to pay big bucks to eat at a place named after the famous chef who created it; you will receive an exceptional meal for your money, but it’s always predictable. “For me, a five star restaurant is somewhere that really pushes the culinary boundaries. They do things whether you like it or not, and give you no choice but to participate in the experience,” shares the young chef, who enjoys the performance which comes with creative culinary expertise. Although he agrees that ambiance, décor and environment can play a role in the overall experience received by a customer at a restaurant, Brett believes that the two most important factors while dining are the food and the service, as they are two qualities you cannot disguise.

Brett believes that meeting with customers and listening to their feedback is an essential part of being a culinary professional. “I know that for me, when I'm dining at certain restaurants, I'm always eager

to meet the chef, to put a face to the artistry. Even if we receive criticism, that is how we grow, and our guests will remember that about us. Many of us seem to forget that we are in hospitality,” explains Brett. However, when asked his thoughts regarding picky requests and substitutions, Brett says customers should trust culinary professionals much like they do a doctor or those in careers which have required specific training. It’s okay not to love everything, but trying new things creates diversity and keeps the experience of dining alive, which is often inhibited when given a variety of options on a menu.

Of course, allergies are an exception and he makes sure to accommodate certain dietary restrictions while striving to create a unique fl avour with every meal he serves.

Despite his rough beginnings when he started working in a kitchen and the struggles he endured to make it as a chef, Brett is now at a very content place with himself, his career, and now even his family.

He and his mother reunited after being estranged for several years, and he is very proud to say their relationship is stronger than ever.

At the age of 24, Brett quickly continues to advance in his culinary career, and his success is owed to nothing more than hard work. He desires to advance further in the culinary arts, as he knows he has the drive and ambition to make it as a successful chef. “It takes a specific type of cook to become a chef, and there’s a lot more to it than cooking. You run a brigade and manage the books. You have to have a natural ability to lead, which is something you can’t be taught,” shares the young chef de cuisine. TM

GET WHAT YOU WANT FOR THE LOW PRICES YOU LOVE

www.grabjab.com TODAYMAGAZINE.CA 19

ONTA RI O SA K E: A PREMIUM DRINK FIT FOR THE GODS BY: LYNN OGRYZLO Can you imagine Catholic churches partnering with microbreweries? No way! Yet in the Japanese Shinto religion, each shrine has a relationship with one of the 1,500 sake breweries. It all began over two thousand years ago when sake was passionately crafted as an elite beverage fit to offer the gods – and they did.

Today in Toronto, Ontario Spring Water Sake Company is offering premium sake to modern day imbibers and “if there was a shrine in Toronto, they would have contacted me,” says Ken Valvur emphasizing the fact that sake is still considered as important to the Shinto religion today as wine is to Catholics. Ken, the man responsible for bringing sushi to grocery stores is now the first to introduce sake brewing to Ontario. Ontario Spring Water Sake Company’s brand is Izumi Sake (which means “spring water” in Japanese). The brewery, retail store and tasting bar are appropriately tucked into an old stone building in downtown Toronto’s Distillery District.

Confusing as it is, a sake production facility is called a brewery, its tasting and drinking culture is similar to wine and it can have the alcohol content more like hard liquor. So what is this magical drink of the Japanese gods?

Sake is an alcoholic beverage that is made from fermented rice that originated in Japan. I know what you’re thinking. Alcohol made from rice must be really starchy, but it’s not. In the case of Izumi Sake, they take high quality California rice that has been milled down to 71% of its original size, effectively removing the starch. In fact, sake is graded by the size of the grain.

The highest-grade sake in Japan is milled down to 51% of its original size.

An elegantly clear liquid, Sake is often compared to white wine because both have a wide range of similar flavours that range from fruits, flowers, herbs, nuts and spices. Many styles of sake have notes of apples, banana and grass.

Ken describes sake as, “not in your face, it’s a subtle drink with a jewel-like complexity that delights the palate.” Izumi is premium sake made from the finest spring water sourced from the Muskoka area because the water is pure and soft, similar to the soft water of Fushimi, just south of Kioto, Japan. Soft water sake is full bodied, fruitier and lower in alcohol than sake made from hard water. “It was my choice to use soft water because I like that style better and I thought Torontonians would too,” says Ken. >>

TODAYMAGAZINE.CA 21

Izumi Sake is unfi ltered which allows it to show its fullest flavour.

It’s also unpasteurized. “Since we can’t import unpasteurized sake,” explains Ken, “it was a niche we could easily fi ll.” And it’s a great niche!

There are more than 700 Japanese restaurants in Toronto and Japanese cuisine is as popular today as Italian has been for decades. “Just ask a 10-year old what their favourite food is and they’re likely to say sushi.”

Izumi Sake is produced using traditional Japanese recipes and methods on miniature versions of high-end sake making equipment. It suits their small batch production practices. Izumi had a great start with T ji, (the title of a sake brewer) Yoshiko Takahashi. A highly respected Japanese sake brewer Yoshiko worked with North American ingredients to brew Ontario’s fi rst sake in a premium, high quality style. When it was time for her to return to Japan, Yoshiko passed the torch to current sake brewer, Greg Newton, a Canadian with a strong science background and years of training with the best sake brewers in Japan.

The shelves in the little stone and beam brewing facility in the heart of Toronto’s Distillery District are lined with five varieties of Sake. Two of the sakes are blends. Newton blends various tanks of finished sake into distinctively different, palate pleasing flavour profi les. The other three sake varieties are tank-segregated sake’s with more distinctive flavour profi les to please a more discerning and demanding palate.

All Ontario Spring Water Sake’s are available in the retail store for both tasting and purchasing. Because sake can also be used as a mixer for cocktails, Izumi offers a Sakepolitan cocktail – delicious to sit, sip and watch the sake production through walls of glass.

If you’re wondering what to do with sake besides sipping and mixing into cocktails, try putting it on your face and hands! Just take a look at the beautiful skin of sake makers and you’ll see there’s something to this. Ken claims it’s the concentration of folic acid and vitamin B6 in the rice mash called Sakekasu. You can buy Sakekasu in small tubs, just mix it with water to form a paste and use it as a facial mask or a hand wash. They even sell sake kasu soap, use it to promote soft, clear, beautiful hands. In the retail store you’ll also find branded clothing, sake accessories, glassware, sake salad dressing, ice cream and miso.

Historically speaking, Sake was always a seasonal product dating back to when agriculture was the main and most important industry in Japan. During the summer months, workers tended the rice fields.

After harvest, the workers move inside to begin the production of sake.

The field workers made sake all winter long until the new season when the rice fields needed planting again. While today, modern breweries with refrigeration and cooling tanks operate year-round, most old-fashioned sake breweries in Japan still operate in the cool winter months.

Like beer, Sake has a short shelf life making Izumi Sake the place to go for fresh sake. “Imported Sake’s can be up to six months old before it lands on the LCBO shelves and once there, it can sit for up to a year,”

explains Ken. “The difference between our (Izumi) sake and pasteurized sake is like the difference between freshly squeezed orange juice and juice from a carton,” explains Ken. “Our style of sake is best fresh and young. We sell everything right away, we don’t store it.” Because Izumi sake is unfi ltered and unpasteurized, it requires refrigeration and has a shorter shelf-life than pasteurized sake. At Ontario Spring Water Sake Company you can taste sake just days old: that’s fresh!

Celebrity chef, Susue Lee in his restaurant, Luckee at the Soho Metropolitan Hotel in Toronto was the fi rst to offer Izumi Sake on draft and since then 10 more restaurants have picked up on the growing popularity of sake. Popular Japanese restaurants like Kingyo on Winchester Street, Dailo and Hapa Izakaya both on College and Sake Bar Kushi on Eglinton Avenue West are all pouring fresh Izumi sake on draft.

You can drink sake hot in the winter, cold in the summer and at room temperature anytime you want. The tastes are quite different. Yukimi is a Japanese tradition of drinking hot sake to stay warm on a snowy day.

Bonenkai is an end of the year tradition celebrated with room temperature sake and Shinnenaki brings in a new year with good fortune and lots of chilled sake. Izumi sake is unpasteurized and unpasteurized sake is always drunk cold, although on these blustery winter days, they have been known to make an exception. TM

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FOUR SEASONS of APPLES BY: LYNN OGRYZLO

W

e Ontarians love our apples, maybe because we grow some of the best in the world.

And with our ultramodern storage methods, fine-quality apples are now available year-round. But the new crop, jewel-bright and juicy, is especially tempting.

I wish all Ontario fruit would store as well as apples do. Most of Ontario apple growers have cold storage facilities meaning they can supply apples all year round. Martin’s Apple Farm in St. Jacobs, Warner’s Farm in Beamsville, Chudleigh’s in Milton and Birtch Farm in Woodstock are examples of great farms you can visit year round for fresh apples.

When you visit these farms you’re likely to find apple cider and apple pies. If you think it’s the season for apple pies, you’re absolutely right! You can find freshly baked apple pies at many on-farm markets and farmers’ markets throughout Ontario in as many different flavour varieties as apples. With farm grown goodness and country baking coming together so brilliantly, why would anyone want to bake their own apple pie? So as much as I love a good slice of warm apple pie with vanilla ice cream melting all over it, I’m banning apple pies from this story. Instead, I’m going to dedicate this story to all things deliciously apple, except pie - and there is so much!

Did you know there are more than 7,500 varieties of apples grown throughout the world? Wow! If you ate a new variety each day, it would take you 20 years to try them all. While that’s just the kind of dare I can’t refuse, unfortunately all the varieties aren’t available in Ontario. So what to do next? Try just one year of cooking with apples.

For anyone who cooks with apples, you will know about the apple trinity of butter, sugar and cinnamon. Melt butter in a skillet, toss the apples in sugar and cinnamon and cook over medium heat. The sugar will caramelize beautifully. The trinity is the religion of apples and is the base of most delicious apple recipes, no matter what time of year.

Like the seasons, the way we approach apples changes from hot weather to cold. I love a grilled brie and apple sandwich in the summer and yet wouldn’t think of eating a warm apple dumpling stuffed with mincemeat and topped with a scoop of eggnog ice cream any other time of year except Christmas. Autumn is prime time for cinnamon laced apple crisp while warm apple butternut squash soup takes the chill off a damp spring day.

Raw, sliced, baked, roasted, sautéed, fried, crushed or fresh, apples are one fruit that is not only good for you, but versatile enough for everyone to enjoy at anytime of the year and prepared in literally hundreds of different ways. Simply put, there’s no time of day or year apples don’t belong.

For more than 300 seductively delicious apple recipes complete with pictures go to http://www. pinterest.com/ontariotable/no-apple-pies/

SPRING Spring showers demand apples be simmered in a pot. Simmering apples fills the kitchen with the magic to warm you from chilly damp weather. Add to the simmering apples a drizzle of hearty stout and roasted garlic, stir in chunks of gouda until melted and fold into mashed potatoes. Add cubes of apples to butternut squash and simmer into a thick, luscious soup with a kiss of maple syrup. Slice apples uber-thin, top with crispy bacon and lots of your favourite cheese and grill into an apple bacon grilled cheese sandwich. Spring is the time for pampering so spoon warm cinnamon apples over thick slices of brioche French toast. If you like your apples peeled, don’t throw out the apple skins. Instead, cook them with icewine for a pleasure-giving, pink drizzle to use over vanilla panna cotta or stir into an apple bread pudding. Don’t forget the classics like a spring Waldorf salad or add chunks of fresh apple to any salad for that matter.

SUMMER Summer and county fairs go hand in hand with candy apples and Niagara has their own brand of chocolate candy apples, you’ll find Moyer’s candy apples at most grocery stores. The hot weather is the perfect time for Apple Bitch, a chilly apple-cherry cocktail or for a party, make a jug of apple sangria.

One of my favourite ice cream flavours is Roasted Apple Pie, simply crumble apple pie into vanilla ice cream and – wow! Spread apple butter on a fresh baguette and make an open-faced apple and prosciutto sandwich or make a warm apple Monte Cristo. Lazy summer brunches go well with apple pancakes or spoon warm cinnamon apples over a puffy German pancake. For the barbecue, brine chicken in apple cider and grill to perfection. Quick and easy make gouda, apple and ham quesadillas or spoon apple salsa over seasoned pork tacos. While there is no dish that isn’t made infinitely better with apples, summer is the time to eat a cold, crisp apple right out-of-hand.

AUTUMN Start with apples sautéed in the trinity and spoon these warm beauties over ice cream, pancakes or smash them into caramel applesauce. Alternatively, you can fill a pan with the cinnamon sugared apples, top with a streusel topping and bake in the oven. This simple dish of home-made love has the ability to become a family tradition. Every fall the farmers’ market in St. Thomas offers up donuts stuffed with a thick slice of apple and creamy almond paste. They’re deep fried for seductively, rollyour-eyes-back flavour. In the basement of the St. Lawrence Market the Greek vendor cuts uber-thick slices of apples, dips them in batter and deep fries them. Then he heaps spoonfulls of cinnamon sugar over the hot apple fritter – yum! Fall is the time apples can go savoury; dice them into stuffing or partner them with shredded cabbage cooked ever so slowly in a skillet.

WINTER

APPLE PIE TRAIL If you’re an apple lover like I am, you’ll want to join me on The Apple Pie Trail applepietrail.ca on the southern shore of Georgian Bay. Open from the beginning of September to the end of October, more than 28 different businesses from Collingwood to Blue Mountain and Thornbury areas participate with their own apple creations from apple tarts to apple art and everything in between from apple cheesecake to apple cinnamon rolls and apple iced cider. While apples grow all along the southern shores of Ontario the unique microclimate produces some of the provinces most crisp and delicious apples.

These apples are stored in snow caves and used slowly over the long winters, perfect for a day filled with skiing and evenings filled with fresh apple pies.

Cold weather demands that apples be wrapped in buttery pastry. You can peel, core and stuff whole apples with cinnamon, raisins and pecans. Then wrap them in a square of thawed puff pastry. Now bake and cool slightly before serving. You can add ice cream or a buttery dulce de leche sauce to dress up the apple blossom or go ahead - just eat it as is, who can resist! Alternatively, lay warm caramelized apples between two buttery sheets of puff pastry, crimp the edges so the glorious juices don’t escape and bake. Now slice and eat – oh, um! It’s a cross between a hand pie and a Pop-Tart. Apples dress up well in a baked crème brûlée or flambéed with Pernod in a silky crepe with sweet Chantilly cream. Roast pork tenderloin over a bed of sliced apples or dig into thick pork chops with unsweetened, home-made applesauce on the side. TM TODAYMAGAZINE.CA 25

TODAY’S FOOD & WINE

L et o u r on line c ommunity guid e y o u t o p o p u la r lo c a l d e s t in a t io ns, event s & act ivities . Dis c ov er what’s n e w & e x c it in g , g e t s p e c ia l o f f e r s , and e xpe rien ce the fun y ear-roun d !

T O D AY- M A G A Z I N E . C O M / / F O L L O W U S

E

THE

FIVE BY: LYNN OGRYZLO

KEY INGREDIENTS TO KEEP THE WINTER blahs AT BAY

Yikes! Where did the summer go? I find my thoughts are turning to fighting colds, runny noses and guarding against that sun-stripped seasonal malaise. To fight them, don’t underestimate the power of food or the leverage you’ll have with a few easy and delicious recipes.

I call these foods my winter chasers.

Like any chaser, a winter food chaser means adding lots of healthy foods to your already stimulating diet to boost your immunity to winters bugs. As we switch up the lighter foods that satisfy us in the heat of the summer for heartier winter foods that keep us warm in the winter we need to make sure we’re prepared to guard against the absence of sunshine and the attacks of winter weather.

Yes, even in the winter you can eat fruits and vegetables to stay healthy. Winter vegetables tend to be starches and roots. Dense, bitter greens work well together in hearty salads and roasted meats.

Citrus fruits, however, are the shining light of winter.

Winter is a great season for being inside surrounded with the savoury smells of a kitchen in full use. It’s the time to stock our cupboards with vitamin-rich, cold-weather foods and arm ourselves with some simple yet delicious recipes to battle the winter blahs.

So pour yourself a glass of deep, dark red wine, cuddle under a cozy blanket and watch the sparkly snowflakes fall. Enjoy this time of year by eating right. >> TODAYMAGAZINE.CA 27

POMEGRANATES Pomegranates are one of the world’s oldest fruits as well as one of the most nutritious. Pomegranate juice has more antioxidants than any other fruit juice and is super rich in anti-inflammatories making it a heart healthy addition to any diet. But this sweet-sour fruit also has amazing virus fighting powers. You’ll find the globe-shaped fruit in grocery stores from October through January.

FOOD IDEAS: When it comes to salads, fennel and pomegranate go as well together as spinach and pomegranate. Sprinkle the jewel-like seeds into a winter barley salad. I love Panna Cotta topped with pomegranate puree and it looks festive for the Christmas season.

Speaking of the holidays, make a pomegranate and cranberry relish for your turkey dinner. Sprinkle a few pomegranate seeds over top a steamy bowl of oatmeal or a steaming bowl of cream of cauliflower soup. Add a splash of unsweetened pomegranate juice to a glass of soda water or a cup of green tea.

STORAGE TIPS: Whole pomegranates keep in an airtight bag in the refrigerator for up to two months, or at room temperature for one to two weeks. Pomegranate seeds should be refrigerated in an airtight container and used within a few days.

CITRUS There are two different kinds of citrus fruits at this time of year.

Summer citrus fruits include lemons, limes, oranges and grapefruits, which are at their juiciest in the winter months. Seasonal or winter citrus fruits include mandarin oranges, tangerines, blood oranges, and clementines that are only available at certain times in the winter. All are incredibly high in vitamin C, which is known to increase energy levels, lower anxiety and fight off colds and the flu. In addition, the high levels of free radical fighting antioxidants can even help keep your skin glowing and clear through the dry, blustery winter months.

FOOD IDEAS: The flavours of beets and blood oranges go as well together in a winter salad as do radicchio, pomegranate and oranges. Make a key lime pie, mix a grapefruit and Campari cocktail or add chunks of tangerine to fish tacos. Substitute lemon juice for vinegar in salads, bake a batch of lemon squares and use lots of lemon and lime to make a ceviche bright. Or just peel and eat!

STORAGE TIPS: Refrigerate all citrus and it will keep for a few weeks. Unrefrigerated or at room temperature it will last up to four days.

POTATOES In their plainest form (not fried or drowning in cheese, butter or sour cream) potatoes are abundant in vitamin C and B6, two immunity boosters. Unlike other starches, potatoes are a whole food which contains many beneficial nutrients that help your body fight off winters colds and flu. If you can find purple potatoes you get an added boost from antioxidants linked to a whole host of health benefits and sweet potatoes are loaded with beta-carotene and other nutrients.

FOOD IDEAS: Instead of frying French fries, roast potato strips with salt, pepper and chili powder. Simmer a delicious corn and potato chowder or toss boiled potato chunks with green beans and onions for a delicious salad and - don’t forget to add a few pomegranate seeds.

Load beef stew with unpeeled, quartered potatoes and add lemon juice to a pan of Greek-style roasted potatoes. Line muffin tins with shredded potatoes to make a cup then fill them with sautéed broccoli and red peppers. Sweet potatoes cook up into a savoury soup or yummy pie.

STORAGE TIPS: Store potatoes in a dark, cool, well-ventilated area for months.

Keep spuds away from onions and apples. At room temperature, potatoes will keep for one to two weeks.

GARLIC & ONIONS Members of the allium family, garlic and onions thrive in cold climates. Folklore claims that wearing a whole clove of garlic around your neck will keep you free from a winter cold or flu.

The truth is, garlic has antibacterial, antifungal and antiviral properties making it a powerful flu fighter. Onions are high in vitamins and many other nutrients that fight against chronic respiratory ailments and aging.

COOKING TIPS: Now is the time for eating as much French Onion Soup as you like. Potato leek soup offers a double bonus for warding off the winter blues. Boil 50 cloves of garlic in water with parsley. Lay a thick piece of dried bread in a shallow soup bowl. Pour the garlic broth on top and lay a poached egg on top of the soaked toast – yum! Stuff a whole chicken with 40 cloves of garlic or bake a French onion tart.

STORAGE TIPS: Garlic and onions should not be refrigerated, but kept in a cool, dry, dark place. If conditions are right, onions will keep for a few weeks and garlic for a few months. Leeks should be placed in a plastic bag and refrigerated for up to a week.

TODAYMAGAZINE.CA 29

DARK LEAFY GREENS This category includes the super-healthy brassica family of vegetables; broccoli, Brussels sprouts, bok choy, cabbage, kale, chard and collards to name the more popular. Dark leafy greens, such as kale, chard and collards are actually winter-greens, they thrive in the chill of winter when the rest of the produce section thins out. They are all powerful vegetables that aid in digestion, lower the risk of depression, increase immunity and guard against cancer.

FOOD IDEAS: The easiest way to include more super-healthy greens in your diet is to swap one or more of these vegetables for lettuce in salads. Olive oil, lemon and salt reduce the bitterness of some of the bitter greens.

Make a batch of kale chips on the weekend while a pot of cream of broccoli soup simmers on the stove. Add bok choy to a stir-fry and half Brussels sprouts, toss with olive oil and bacon bits and roast in a moderate oven (350F) cut-side down on a cookie sheet until browned – delicious! Believe it or not, they’re a great finger-food to snack on while watching your Saturday night movie.

STORAGE TIPS: Wash greens and dry them in a salad spinner. Wrap them in paper towels and put them in a sealable plastic bag. Stored this way, greens will stay fresh for one to two weeks. Broccoli, cauliflower or Brussel sprouts stored in an open bag will keep for up to 10 days.

TIMEtoTOSSit HOW LONG YOUR FOOD WILL KEEP IN THE FREEZER OR THE PANTRY

Freezer

LUNCH MEAT

Pantry

FISH

BREAD

PEANUT BUTTER

1-2 MONTHS

2-6 MONTHS

5-7 DAYS

6 MONTHS

GROUND BEEF

BEEF STEAKS

CEREAL

RICE

3-4 MONTHS

6-12 MONTHS

1 YEAR

1 YEAR

WHOLE CHICKEN

BREAD

CANNED GOODS

SALAD DRESSNGS

1 YEAR

1 YEAR

1 YEAR

1 YEAR

FRESH VEGETABLES

FRESH FRUIT

JAMS/SYRUPS

PASTA

1 YEAR

1 YEAR

1 YEAR

2 YEARS

Need help remembering how long certain foods last in the fridge or in the freezer?

Check out our handy infographic at today-magazine.com/tossit.

TM

A hidden Niagara treasure. Two Sisters Vineyards marks the beginning of a new chapter. Gently unfolding over 7 6 acres, Two Sisters Vineyards tells a story of a simpler time, celebrating nature’s landscape and the endless beauty of graceful architecture.

Areas so inviting, you may wish to revisit your itinerary and linger a while.

Enjoy a glass of our wine and experience the art of true winemaking. Delight your palate with Italian-inspired dishes at Kitchen 7 6.

240 John Street East, Niagara~on~the~Lake, Ontario L0S 1J0

Telephone: 905.468.0592

TWOSISTERSVINEYARDS.COM TODAYMAGAZINE.CA 31

LOYALTY:

THERE IS NO SUCH THING BY: LYNN OGRYZLO It’s one of the top ten sexiest foods in the world. Thick, fudgy brownies, the kind that wrap themselves around your teeth and cream across your tongue, release billows of velvety, thick chocolate stickiness throughout your olfactory senses that have the ability to block out the entire world. The right kind of brownie grabs your full attention just like that, and then proceeds to slowly caress your psyche into full seduction. Who doesn’t love a good brownie?

Ah yes, good is the qualifying word. What makes a good brownie different from an ordinary brownie and even a bad one? For the sake of this story, let’s eliminate the bad brownies. I think we already avoid those pre-packaged squares of dry, pale, brownness.

The ordinary or mediocre brownie either has a slight crystalized sugary crunch, a chalky cocoa texture or a weak chocolate impact. Heaven forbid they’d have all three tell tale signs of lacklusterness. Like all sweets, some will settle for this kind of non-decadence, but I for one am an awful lot more discerning when it comes to brownies.

To qualify as one of the best brownies, it must have the right ratio of fudgy-ness to cakeyness, it should have a glossy, crackly top, be moist throughout with a weightiness and have the right balance of sweetness to blockbuster chocolate. One bite of a brownie with the right combination of these attributes will throw your eyes back into your head. Lucky for you, I’ve obsessively tried many different brownie recipes and have found a few that stand out from the world of brownie promises.

While I can be incredibly picky when it comes to brownies, I have to admit I have no brownie loyalty. How could I? I’ve been known to push my way to the front of a queue to be first to sink my teeth into the perfect salted caramel chunk brownie and I may have lied to get a bag of outrageous, limited edition stout black cherry chocolate brownies. I’ve been known to offend some by creaming the decadence of burrata cheese into my own brownies (they were burrata lovers, not brownie lovers) and delight others with a message stenciled in icing sugar over a platter of yummy brownies. When you’re a brownie lover, there’s not much you can’t do. >>

TODAYMAGAZINE.CA 33

Lynn’s Favourite Cocoa Brownies

In fact, it’s too bad its post Halloween season because you could have made it a scary brownie Halloween. Here’s how delicious brownies become scary. A few years ago I made real fudgy brownies into the shape of dog poo (ok, stay with me here). I went to the dollar store and bought a kitty litter pan and pooper-scooper. I filled the pan with Rice Krispies cereal and scooped my brownies to trick-or treaters with the (never used) scooper. The reactions of the children were like being on an episode of Candid Camera; fear at first that quickly turned into rolling, tear dropping, belly laughs – yet when the truth was revealed, only half the trick-or-treaters would actually eat them. They just weren’t sure.

With everything great, there is always controversy. In the brownie world there are two camps and never do the two meet. There are those who believe that the best in chocolate brownies are not made with a base of melted chocolate, but only with Dutch processed cocoa powder.

I know what you're thinking. You’re thinking that all roads to fudgy, dark and rich brownies can only be paved with bricks of melted glossy chocolate; that cocoa powder couldn’t possibly make a better brownie. That's what I thought too. But then I was tricked into sinking my teeth into a cocoa brownie one day and have to admit, there is something to this.

I think it has something to do with the amount of fat in a brownie recipe.

Brownies are made with lots of butter (always a good thing) and if you add cocoa butter on top of that, it almost dilutes the chocolate flavour. But when Dutch-processed cocoa is used, the fat ratio to chocolate flavour is more balanced and the result is a blockbuster chocolaty brownie.

Beyond the noticeable flavour difference, brownies made with bars of tempered chocolate are fudgier and brownies made with cocoa powder are chewier. Most people are quite committed to one style or another but like I said, I have no brownie loyalty.

The other ingredient that requires balancing is sugar. Brownies aren’t supposed to taste like Tootsie Rolls so keep the sugar to a minimum.

Sugar is a powerful ingredient; less of it promotes an upsurge of chocolate flavour. To get a good sugar ratio in your brownie, cocoa powder is better because bars of baking chocolate are processed with sugar. Sugar can also help to create a glossy topped brownie. Whether you’re making your brownies with melted chocolate or cocoa, whisk some of the sugar into the eggs until the sugar dissolves and you’ll get a real glossy crackle topped brownie.

When it comes to my giant squares of black seduction, I’m also not a purist. I could go for almond macaroon brownies one day and completely switch over to salted caramel, pecan brownies the next. My palate conforms from an elegant ganache topped, minted brownie to a hearty whisky, dulce de leche, double chocolate brownie with ease.

When I’m craving a comfort-food brownie, it’s usually a dark, fudgy, walnut brownie with a sufficiently cracked top and when I have guests on a blistery winters day I often treat them to a decadent hot chocolate and a square of peanut butter, Bailey brownies. Oh yea, and it’s ok to spill a little Bailey’s into the hot chocolate too.

Whatever you do, never, I mean never make a brownie from a cake mix. It’s too sugary and dense without any soul. Yes, brownies have soul.

The soul of a brownie is the magical element that makes you swoon, it elevates your palate from ordinary expectations to wow, powerhouse, eye-popping surprise. Never underestimate the soul of a good homemade brownie.

There are people who like brownies and then there are people who LOVE brownies. Those of us who love brownies have no particular loyalty to any one brownies and are not usually the sharing type. But hey, here I am sharing my favourite brownie recipes, well, at least, it’s my favourite today.

INGREDIENTS 10 tablespoons (150 mL) butter 1 ¼ cups (310 mL) sugar ¾ cup (180 mL) unsweetened, Dutchprocessed cocoa powder ¼ teaspoon (1 mL) salt (or a heaping ¼ teaspoon of salt flakes as I used) ½ teaspoon (2.5 mL) pure vanilla extract 2 large eggs, cold ½ cup (125 mL) all-purpose flour 1 cup (250 mL) walnut pieces

DIRECTIONS Position a rack in the lower third of the oven and preheat to 325°F (160C). Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or waxed paper.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set over a pot of simmering water. Cook until the mixture is fairy hot, stirring occasionally. Remove the bowl and let cool for 5 minutes. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for a minute. Stir in the nuts and spread evenly in the baking pan.

Bake 25 to 30 minutes. Let cool completely on a rack. Transfer the brownies to a cutting board and cut into 16 squares. TM

TODAYMAGAZINE.CA 35

A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY Where can we take you?

TODAYMAGAZINE.CA37 3 TODAYMAGAZINE.CA

BY ANNA OLSON

CARAMEL PEANUT POPCORN Makes about 7 cups • • • • • • • • •

5 cups popped popcorn kernels 2 cups salted peanuts 1 ¼ cups light brown sugar, packed ¼ cup unsalted butter ¼ cup pure maple syrup 2 tsp vanilla extract 1 tsp white vinegar ½ tsp salt ¼ tsp baking soda

1. Preheat the oven to 250°F. Line a baking tray with parchment paper and toss the popcorn and peanuts on tray. Keep this warm in oven while preparing the caramel.

2. In a saucepot over medium-low heat, stir the brown sugar, butter and maple syrup until the butter has melted. Increase the heat to high and boil sugar mixture until a candy thermometer reads 255 °F (just past softball stage), about 4 minutes. While boiling, occasionally brush the sides of the pot with a pastry or silicone brush dipped in cool water. Remove the pot from heat and stir in the vanilla extract, vinegar, salt and baking soda (the mixture will bubble). Slowly pour the syrup over the popcorn and peanuts, gently stirring to coat completely.

3. Bake the mixture until the caramel feels dry, about 1 hour 20 minutes, stirring occasionally. Remove from oven and stir the mixture before it cools completely, to break up the bigger pieces.

Cool completely in pan.

ANNA OLSON

It will keep up to a week when stored in airtight container.

SWEET & SALTY TRAIL MIX Makes about 4 cups • • • • • • • • • • •

1 cup whole almonds 1 cup unsalted peanuts ½ cup shelled unsalted pumpkin seeds ¼ cup unsalted sunflower seeds 3 Tbsp maple syrup 1 tsp celery salt ½ tsp coarse sea salt ½ tsp ground cumin ¼ tsp ground cinnamon ½ cup raisins ½ cup dried cranberries

1. Preheat the oven to 375ºF and line a baking tray with parchment paper.

2. Toss the almonds, peanuts, pumpkin seeds and sunflower seeds with the maple syrup, celery salt, sea salt, cumin and cinnamon. Spread this onto the prepared baking tray and bake, stirring once halfway, for 18-20 minutes, until the nuts are toasted. While still warm, stir in the raisins and cranberries.

Let the mix cool and store in an airtight container.

The mix will keep up to a month in an airtight container.

From “Fresh with Anna Olson”, Whitecap Books 2009

RECIPES

TASTY TREATS

RAVINE VINEYARD

APPLE PIE CRUMBLE APPLE FILLING • • • • •

6 cups peeled & chopped apples ½ cup sugar ½ tsp. cinnamon ½ tsp. nutmeg 2 tsp. all-purpose flour

This recipe is to fill a 9 inch deep-dish pie. In a bowl, whisk together sugar, flour and spices. Spread mixture evenly over peeled apples.

OATMEAL CRUMB TOPPING • • • •

1 cup of oats 1 cup of all-purpose flour 2/3 cup brown sugar 2/3 cup cold butter

In a mixing bowl (or in a bowl by hand) place all ingredients and mix butter until it breaks down into small pea size bits, you don’t want to over mix! It should appear loose and crumb-like.

PIE DOUGH • • • • •

2.25 cups butter cold and grated 6.5 cups of all-purpose flour 3 tsp. salt 2 egg yolks 125ml cold water

Ensure butter and water are cold. Grate butter into all other ingredients and then mix by hand or in a mixer until just comes together –do not over mix! Gather dough into ball and flatten into disk. Wrap in plastic and chill overnight or for a minimum of 4 to 6 hours.

FINAL METHOD… Pre-heat oven to 350° F. Roll out dough onto lightly floured surface, then line a 9-inch pie dish with dough. Pack the apple pie filling into the pie dish then top with oatmeal crumb. Bake pie in oven for approximately 40 to 50 minute or until apples in centre are tender when pierced.

Best served with vanilla ice cream & Ravine Vineyard 2012 Vidal Icewine!

TODAYMAGAZINE.CA 39

rt.com 00IslandsPhotoA (c) Ian Coristine/10

DISCOVER A WORLD OF LEARNING right on the banks of the St. Lawrence River!

The Aquatarium is Eastern Ontario’s newest star attraction and it will be opening in 2015! It is a 25,000 square foot, interactive, learning and discovery centre located on the shore of the St Lawrence River in the City of Brockville.

At the Aquatarium, learning can be as entertaining as it is educational. A variety of interactive adventures and experiences inspire critical thinking through storytelling and play while cultivating an appreciation of the unique history, culture and ecosystems of the 1000 Islands region. Visitors will discover the diverse wildlife of the islands, explore the area’s unique history and culture, learn about the economics of the St. Lawrence River, and get their bodies moving in one of many recreational experiences. The Aquatarium invites visitors to join a passionate conversation about the world around them while providing a uniquely educational and wholly entertaining experience.

THERE ARE OVER 17 INTERACTIVE EXPERIENCES! HERE ARE JUST A FEW: Aquaria: Uncover a gateway to a world of underwater immersion and exploration. The St. Lawrence River is showcased in three distinct aquarium habitats. Each one has a unique ecosystem that you can explore from vastly different perspectives.

Creation: Discover a world from more than 10,000 years ago, right in our own backyard! Creation is a hands-on experience that lets you trace your way through the ages including getting to know the

ancient Champlain Sea in our salt water touch tank or digging up the past in a mini archeological site.

Green Screen: Engage your imagination and pretend again; escape the day-to-day by participating in one of our awesome Green Screen experiences. Become a roving reporter or take a speeding boat down the St. Lawrence River. Choose from many themes and props!

The Otter Experience: Our furry little friends invite you to take a step out of the ordinary and explore the 1000 Islands from their point of view. They will keep you captivated as they swim and play throughout the massive glass-enclosed river habitat.

SS Kingston: Our replica of the great paddle steamer SS Kingston will engage explorers with an interactive touchscreen to discover more about the 1000 Islands region.

Ropes Course: Experience climbing through the rigging of a tall ship with our one-of-a-kind ropes course! Climb across the rigging of our two ships, the SS Kingston and the HMS Ontario, before walking to the edge of the deck—where a 4-storey vertical zipline awaits! There’s even a mini ropes course and scramble net for the littlest explorers.

The Power of Water: Discover some of the amazing things the waters of the St. Lawrence River can do, from generating electricity to providing transportation to changing the shape of the land itself!

The Power of Water has an array of engaging and exciting activities for kids and grown-up adventurers.

The Aquatarium isn’t only a place for day trips in the Ontario region. We also host a variety of public and private special events, allowing you to experience our discovery centre in a whole new way. Our spectacular venue provides the perfect ambience for galas, monthly mingles and annual celebrations. We can also host birthday parties, weddings, receptions, dinners, sleepovers, meetings, conferences and more.

RIVERQUEST™ A GATEWAY TO ALL THE INCREDIBLE EXPERIENCES THE 1000 ISLANDS REGION HAS TO OFFER RiverQuest™ is a partnership made up of museums, castles, forts, theatres, art centres, environment reserves, boat tours and much more on both sides of the St. Lawrence River. From Cornwall to Kingston in Canada and from Massena to Sacket’s Harbor in the United States. There is so much to see and explore.

The Aquatarium is 1000 Islands RiverQuest’s showcase.

It offers visitors a taste of everything there is to do in the 1000 Islands. It will inspire visitors to venture out to explore the storied history, complex ecological systems, and abundant recreational activities found throughout the St. Lawrence River region.

In fact, RiverQuest™ has made it easy to explore the region by developing themed Quests centred on any number of exciting cultural and historical themes, including Pirates & Rum Runners, the exciting history of the Gilded Age and thrilling outdoor attractions in the 1000 Islands that invoke the majesty of the great outdoors.

Visit 1000islandsriverquest.com to start your RiverQuest today!

Of the utmost importance is the Aquatarium’s commitment to lifelong learning. Open year-round, the Aquatarium will be a leader in curriculum-based learning for children utilizing experiential and interactive programming that will encourage critical thinking and a lifelong passion for continued learning.

There is so much more to see and do at the Aquatarium. Visit www. aquatarium.ca to plan your visit today and we will see you in 2015!

aquatarium.ca

1000islandsriverquest.com TODAYMAGAZINE.CA 41

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about TOWN

JUST IN THE NEIGHBOURHOOD...

BY: LYNDSAY AIRD

Toronto is a city full of widely diverse neighbourhoods; many feel like their own cities within the big city. Each unique neighbourhood offers an array of places to go, things to see, and foods to eat. Each isssue of Today Toronto profiles four different neighbourhoods, so read on, and discover the Toronto that exists beyond the beaten path. >> TODAYMAGAZINE.CA 43

LIBERTY VILLAGE Nestled in the west end of Toronto, Liberty Village was once home to Toronto’s greatest industries and most infamous institutions. Now, the battle between gentrification and preservation has created a mix of industrial grit with contemporary designs to host some of Toronto’s most unique, bourgeoning companies. The revitalization of Liberty Village has made this the designer hot spot for locals and tourists who are looking for a taste of what’s next in Toronto.

SHOP SOMETHING DIFFERENT WEST ELM When it comes to home decor, West Elm is at the top of its game. With an incredible assortment of accessories and furnishings that range from modern to abstract, West Elm will surely inspire your inner designer. Make it an afternoon excursion and check out the competition at Casalife and EQ3, both quickly becoming Liberty Village favourites.

BEAT THE WINTER WOES JOE ROCKHEAD’S For the summer sports enthusiast, try Joe Rockheads. As the first indoor rock climbing gym in Canada, Joe Rockhead’s delivers an unparalleled experience for both beginners and more advanced climbers. After their comprehensive three hour course for first time climbers, you’ll be hooked. More info at joerockheads.com

SATISFY THAT SWEET TOOTH FOR THE LOVE OF CAKE If you’re looking to try something sweet, For the Love of Cake Bakery on East Liberty St. will not disappoint.

Specializing in custom cakes and cupcakes, they set themselves apart by

offering unique twists to the traditional cupcake. Proudly offering the only 4-Dimensional cupcake in Toronto, they use ingredients like bacon, Japanese ginger and even Guinness beer. More info at fortheloveofcake.ca

EAT, DRINK AND BE MERRY THE BRAZEN HEAD The Brazen Head Irish Pub is the perfect place to seek warmth. This twostory establishment offers traditional Irish fare, an inviting atmosphere and live music every Thursday and Saturday.

Located in the heart of Liberty Village, everything from the modern Irish décor to their extensive selection of locally and internationally crafted beers will give you a little taste of Ireland.

YOU CAN DANCE IF YOU WANT TO VOGUE SUPPERCLUB If you’re looking for some late night cocktails and dancing to finish off the night, Vogue supperclub has what you’re looking for. Situated at the corner of Liberty St. and Mowat Ave., the exposed brick walls and contemporary design sets the urban chic, yet casual tone that Liberty Village has to offer.

KIEV.VICTOR/SHUTTERSTOCK.COM

DISTILLERY DISTRICT If you’re looking for a genuine taste of culture in Toronto, you won’t want to miss the Distillery District.

The Gooderham and Worts Whiskey Distillery landmarks this historic district set in Toronto’s east end. After its revitalization in the early 2000’s, the distillery now boasts a pedestrian-only building filled with one-of-a-kind boutiques, art galleries and restaurants heavily inspired by creative arts and entertainment. The eclectic mix of European boulevard design with Toronto’s urban charm creates the perfect backdrop to host the hub of arts and culture in Toronto.

DRINK SAKE FROM JAPAN THE ONTARIO SPRING WATER SAKE CO. For a break from the beer tours that dominate the city of Toronto, try out the Ontario Spring Water Sake Company for a little taste of Japan. Using Ontario spring water, they offer fresh, unpasteurized, traditional Japanese Sake brewed directly in store. On weekends, they also offer incredibly informative brewery tours, which include four sake tastings.

HAVE LUNCH IN FRANCE CLUNY For a bit of haute cuisine in the distillery district, try Cluny. This classic French bistro boasts a unique menu of traditional French favourites with a few modern twists; the Ginger-Chili Fried Frog’s Legs might be the perfect example. The interior design fits in perfectly with the Victorian architecture of the building it resides in, setting the tone of an authentic Parisian bistro.

SHOP CANADIAN DISTILL GALLERY Specializing in a variety of goods including clothing, jewellery, glass and metalwork, Distill Gallery is 100% proudly Canadian. Showcasing some of Canada’s well-established designers and those still emerging, there is a myriad of unique, one-of-a-kind items that are worth seeing for men, women, children and even your furry friends.

DINE IN ITALY TAPPO WINE BAR AND RESTAURANT With their extensive and impressive wine list, and traditional Italian fare, Tappo Wine Bar offers an unforgettable dining experience. With a name that literally means “corked” in Italian, Tappo’s wine bar selection is clearly thoughtful and notable. The ambiance is warm and inviting, and fits perfectly amongst the vibrancy of the Distillery District. With menu items that aren’t afraid to cross any lines, it’s a place where you can feel free to be bold.

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CABBAGETOWN While the beautifully restored Victorian homes in this east side neighbourhood masks the once prevalent Great Depression, the memory of the first great Irish immigration lives on in its name: Cabbagetown. While that might not attract the masses, the revitalization has made this area one of the most sought after in Toronto. Once considered a slum, Cabbagetown now features the largest area of preserved Victorian homes in North America.

While this neighbourhood hosts a number of unique shops and pubs, the scenery alone is enough to make a trip to this Cabbagetown totally worth it.

ESCAPE THE CITY RIVERDALE FARM Amidst the hustle and bustle of the big city, this little farm with big charm in Cabbagetown is the perfect place to escape. Open all year round from 9am to 5pm, The Riverdale Farm’s 7.5 acres features paths around ponds and woodlands. The farm’s residents are always out to say hello, which includes horses, goats and chickens, making this a family favourite activity. Best of all, admission is absolutely free!

ADD A LITTLE FUEL TO THAT ENGINE JET FUEL COFFEE This Cabbagetown staple is a local favourite for all things coffee. With its genuine, old school rock and roll décor, Jet Fuel coffee is a little less café and a little more coffee bar. You can also munch on delicious homemade muffins and danishes that prove to be the perfect sidekick to a hot cup of Java. The laidback atmosphere, friendly service and quality coffee have made this one of the best coffee joints in town.

INDULGE IN SOME COMFORT FOOD RONNIE B’S SOUTHERN KITCHEN AND TAPS If you’re looking for a little southern charm, you’ll find it at Ronnie B’s Southern Kitchen and Taps in the heart of Cabbagetown. Besides the southern comfort food classics like Jambalaya and Gumbo, you’ll find original and creative dishes like the Mac n’ Cheese Spring Rolls that are guaranteed to become new favourites. In addition, they serve an incredible selection of craft beers as well as seven signature Ronnie B’s original cocktails.

DINE WITH A TWIST THE FLYING BEAVER PUBARET Wondering what a “pubaret” is? You should probably check it out for yourself at the only place where you’ll get a genuine definition – The Flying Beaver Pubaret. This unique dinner theatre experience combines casual dining with a variety of incredible shows that will keep you entertained. They also host karaoke, live music and of course, dancing.

THE JUNCTION Vogue recently named Toronto’s Queen West district the second coolest neighbourhood in the world. With that in mind, The Junction is widely considered to be Toronto’s next up-and-coming west-end neighbourhood, rivalling the development of Queen West. With its charm still intact avoiding the widespread gentrification of surrounding neighbourhoods, the Junction is where you’ll see Toronto at it’s most honest.

Vintage boutiques, smaller scale breweries and restaurants of every kind line the streets, making this neighbourhood well worth the visit.

BEST IN THE WEST VESUVIO PIZZERIA

SHOP AROUND BLACK DAFFODIL

For arguably the best pizza in Toronto, Vesuvio Pizzeria has it made. As one of the oldest pizzerias in Toronto, they have mastered the craft offering New York style pizza to the patrons of Toronto. Each pizza is crafted using ingredients of the highest quality with the exact same recipe that was developed when they opened in 1957. In addition, Vesuvio also offers homemade pasta that is just as mouth-watering as their pizza.

The Junction is host to a number of vintage fashion boutiques and second-hand finds. Nestled amongst them is Black Daffodil created by designer Cynthia Rae, who also carries designs by other notable Canadian brands. With a strong retro fashion appeal, you can be sure to find a really great variety of clothing, jewellery, handbags and accessories.

SAY CHEESE CUT THE CHEESE

This small independent craft brewery exceeds all of the expectations that a good brewpub should offer: an incredible selection of beer, delicious food and a laid-back atmosphere. The Indie Ale House features a collection of their own craft beer to accompany your pub favourites. Taking each dish a creative step further has easily made this gastropub a Junction favourite. TM

While visiting the Junction, lovers of all things cheese should make it a point to check out Cut the Cheese. The highly anticipated opening of this takeout joint focuses on gourmet grilled cheese and mac n’ cheese that will keep you questioning how they even came up with these unique creations. They pride themselves on offering as many housemade ingredients as possible including their own pickles, ketchup and hickory sticks. You will not leave disappointed.

THE GOOD OLE’ BREWPUB INDIE ALE HOUSE

TODAYMAGAZINE.CA 47

A TRAVELER REVIEW

Just GO - it was brilliant!!!

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

ALBRIGHT-KNOX ART GALLERY

RHEA ANNA

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

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

But do you really know Buffalo?

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

Walked and gawked and windowshopped in the Elmwood Village?

Caught an alt-country show at an opening at the Burchfield Penney? Segwayed through Delaware Park? Stopped to smell

BIFF HENRICH

Sportsmen’s Tavern? Been to

ERIC FRICK

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

Been to a classical concert at Kleinhans?

Kayaked through Elevator Alley?

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

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

Sincerely,

Buffalo Niagara

VisitBuffaloNiagara.com » 1.800.BUFFALO

TORONTO’S A CITY WITHIN A CITY

BY: LYNN OGRYZLO

“Are you alright ma’am? Can I help you?” As I stood in the middle of Toronto’s underground tunnel system with my map fully extended and squinting to read the ceiling signs, a woman stopped to offer assistance.

It’s not uncommon; Toronto’s underground system called PATH takes some getting used to.

Unlike the simplicity of Toronto’s subway system where your only decisions are North, South, East or West, downtown Toronto's underground walkway system is a maze with a map resembling a plate of spaghetti. The maze links a whopping 30 kilometres of shopping, services,

museums, theatre and businesses in a labyrinth that initially defies logical navigation. First time users like myself definitely need a map.

The quiet network of tunnels under the roaring frenzy of the city are lined with over 1,200 shops and services, there’s literally no reason to ever go outside again! Don’t misunderstand, just because you don’t have to go outside doesn’t mean you don’t surface. Think of PATH as Toronto’s basement. The majority of PATH is concentrated in the basement of 50 of the cities business and office towers, all you have to do is take an escalator up to see the light of day through the glass walls of these skyscrapers. >>

TODAYMAGAZINE.CA 51

S For example, Canoe, one of Toronto’s iconic restaurants is located on the 54th floor of the TD Bank Tower. It would be a shame to miss it.

Likewise, Red Wine Tavern on street level in First Canadian Place offers Steamed Prince Edward Island Mussels cooked in Sauvignon Blanc to bring a memory of summer to a tired winter’s day.

In between the fine dining possibilities, there’s shopping – oh yes! In fact, PATH hold the worlds record for the largest underground shopping complex in the world with four million square feet of retail space underneath the streets of the city. Toronto’s underground is so large it rivals the West Edmonton Mall in size and once a year they hold the worlds largest Sidewalk Sale in the world! Whoa!

The Hudson Bay Company and Eaton’s Centre are linked through the maze of tunnels but along each corridor are a wide range of various possibilities. You’ll find a Winners under the Scotia Plaza Building, Teavana, Papyrus (best card shop in Canada!) and The Shoe Company.

When you’ve done a bit of shopping, take an escalator up to Speakeasy Libations and Fare for a specialty cocktail. You’ll need the fortification to continue because it’s not far fetched to compare PATH to a pedestrian (Hwy) 401. In any given business day there could be more than 300,000 business-day commuters running around and they all have somewhere to go, fast! It’s easy to get run over.

In addition to the sea of scurrying suits, PATH provides an important contribution to the economic viability of the city's downtown core accommodating thousands of additional tourists and residents on route to sports and cultural events. Or like me, just shopping in the warmth of an inside world.

There are other bubbles of underground activity throughout the city and PATH links everything together via a short subway ride. Just hop on a subway and get off at Bloor Street where the underground takes on a completely different mood. Less suits, less corporate and more pedestrian shopping with Holt Renfrew and lots of independent shops spilling their merchandise onto the pedestrian walkways. Go up a few floors of the Manulife Centre and Cineplex has a VIP Theatre or if the sun is just setting (and you’ll never really know underground) you need to go to the top of the Manulife Centre for a drink and take in the best view the Toronto skyline has to offer.

Think about it. Because PATH also links to so many underground-parking garages, you could literally get into your car in the comfort of your own driveway or garage and never have to go outside for any number of activities. Forget those winter coats in a January freeze, just a light jacket will do. Now park in a garage linked to PATH and begin walking, shopping, dining and yes, even take in a sporting event or performance.

The Four Seasons Centre for the Performing Arts is linked through PATH as is Roy Thompson Hall; add to that the pre-theatre, fine dining possibilities that range from Jump in Commerce Court East to 360 Restaurant at the top of the CN Tower and

Blowfish in the Bay Adelaide Centre. In the protection and warmth of PATH you’ve got a beautiful evening in the works. And if you want to indulge in a few drinks during dinner, did you know that PATH is also linked to Union Station and the bus terminal (Toronto Coach)? Wow, PATH opens up a whole new world of sunny possibilities in a frigid Canadian winter!

Visitors to Toronto will be excited to know that six major hotels are linked to PATH. They are Hilton Toronto, Sheraton Centre, Fairmont Royal York, One King West, Marriott Downtown and Ritz-Carlton Hotels. You could just leave the comfort of your room and navigate the maze of fun in the worst winter storm, all with no clumsy winter gear.

As I made my way through the maze of pristine tunnels it felt disorienting not being able to anchor myself to the world outside; no sky, no iconic landmarks, no triggers of the direction I’m walking in. “Lots of people feel adrift in the tunnels,” explains another good Samaritan who stopped to help. PATH doesn’t follow the street grid patterns of the city above but it does have a sign system that’s easy enough to figure out.

Just look up at any of the 60 junction points and your guided with colour coded directional information. The P is red and represents south. The orange A directs pedestrians to the west, while the blue T directs them to the north. The H is yellow and points to the east. There is even a map with directions that correspond to the signage.

If you’ve ever had an ant farm as a child and watched the tiny creatures scurry through their tunnels, PATH is kind of like that. But at the end of every workday, around 6 pm, the shops begin to close, one by one and the mazes and hubs of activity become lonely walkways to nowhere. It is literally a Monday to Friday, 9 to 5 underground city. There is no basement door to lock to close PATH, but it can become very quiet and lonely in non-business hours. Still, it’s a great way to get around.

Some of my favourite places in the PATH include Prairie Girl Cupcakes, Nadege Patisserie for the greatest macaroons this side of Paris, the Soup Nutsy for a bowl of flavourful soup and the Brick Street Market for the best bread in Toronto (call ahead to reserve a chocolate brioche, it would be a crime to not taste this heavenly treat!). There is a Sam James Coffee Bar and Papyrus for the best every-occasion cards you’ll find anywhere!

When I walked down the stairs into PATH from the King Street subway station, I had a list of destinations I wanted to explore along with a little strategic shopping. Every time I stopped to read the map a good Samaritans came to my aid. I think Toronto’s underground city is a much friendlier place than the world above, it certainly is warmer.

PATH is literally a city within a city with a culture of its own that offers great shopping, facilities, entertainment and services. I may never feel the sting of winter on my face again. TM

PATH HOLDS THE WORLDS RECORD FOR THE LARGEST UNDERGROUND SHOPPING COMPLEX IN THE WORLD.

SKYWALK

TODAYMAGAZINE.CA 53

LIFESTYLE & CULTURE

CANADIAN

whisky STILL THE BEST SELLING WHISKY IN NORTH AMERICA

“G

BY LYNN OGRYZLO

imme a whisky with ginger ale on the side and don’t be stingy, baby,” utters Greta Garbo in the 1930’s Anna Christie movie. Although Greta tried, whisky has mainly remained a mans drink lining the mahogany shelves of men’s clubs, guzzled by gangsters and favoured by cowboys. Garbo would be pleased to know that today, more women are drinking whisky than ever before.

If you thought whiskey making in Canada hailed from Scottish roots, think again. In Davin de Kergommeaux’s latest book, Canadian Whisky: The Portable Expert, he claims the fi rst commercial whisky distillers were mostly Americans of English or German descent who were keen to expand business opportunities here in Canada. As for those Scottish and Irish immigrants we thought brought us the golden liquid over ice? Well, they were certainly some of Canada’s most enthusiastic consumers of it.

According to regulations, Canadian whisky must be aged for at least three years, however most are aged 6 to 8 years and are double distilled. The fi nal product is almost always a blended whisky, which produces a rich and complex product.

Canadian whisky and rye whisky is not the same thing as whisky can be made from rye, corn, barley, wheat and other grains. However rye whisky made in Canada is a superstar winning international awards and outselling any other whisky in the U.S.A. In fact, Americans consume a whopping 73% of the whisky produced in Canada.

When it comes to Canadian whisky, we often forget the iconic names are of family dynasties and individuals as well as products. The distinctive Canadian whisky style can be credited to James Gooderham Worts. He arrived in Ontario from England in 1831 and William Gooderham arrived the following year. Today Toronto’s famous Distillery District is housed in the original Gooderham Worts distillery. >>

TODAYMAGAZINE.CA 55

Around the same time Henry Corby immigrated and this was also the time Joseph Seagram was born (in Ontario). In 1857, J.P. Wiser crossed the border in to Canada (from U.S.A.) bringing his American distilling methods with him and Hiram Walker followed close behind bringing his English family heritage and expectations of high quality whisky. The Hiram Walker Distillery in Windsor was the largest distiller in North America. Reading all of these stories of our spirited heritage makes you want to grab a bottle, pour yourself a drink and sit in front of a roaring fire reading all of this and more in Kergommeaux’s book on Canadian whisky.

If you’re not a whisky drinker but have a curiosity for whisky, you may want to start with a cocktail like whisky sour. It’s a pour of whisky, a squirt of lemon juice and a touch of sugar. Alternately, mix whisky with water or have it over ice, this will release more flavours and aromas. Whisky is a complex drink of toast, brioche, vanilla, white pepper, caramel, nuts, dark rye bread, licorice, smoke and spice.

Drinking whisky neat is a more intense experience than with water, ice or in a cocktail. Fill a traditional whisky tumbler a quarter full and swirl it around. Taking a sniff prepares your palate for what’s to come. Take small and slow sips and let it coat your mouth before swallowing for a full experience.

While Canadian whisky regulations are more open than other parts of the world, what Canadians do that is different (and they’re really good at) is distilling the grains separately before blending the matured spirits together at the end.

In search of “the good stuff” during Prohibition, Enoch Thompson in the popular television series, Boardwalk Empire counted on Canadian whisky to support his bootlegging activities. While this is the stuff of great storytelling, the truth is that Prohibition in the U.S. crippled the prosperous cross-border sales of Canadian whisky driving Corby’s, Gooderham & Worts, Hiram Walker and Seagram’s into near bankruptcy. The U.S. did buy its whisky from Canada but it was Scottish and Irish whisky that simply flowed through Canada to its final southern destination.

If you’re a whisky drinker, you already know Canada makes fantastic whiskies.

Canadian whisky manufacturers have become world renowned for the quality of their whisky and whisky drinking is experiencing a fashionable revival. Perhaps it’s due to the popularity of television shows like Boardwalk Empire or Suits, but whisky drinking is definitely on the rise in Ontario.

While Enoch Thompson (Boardwalk Empire) and Harvey Specter (Suits) preferred to drink their whisky from traditional whisky tumblers, you can increase the enjoyment of sipping whisky with a destemmed red wine glass or a similar shaped whisky glass that is wider at the base than at the top. Like wine, the glass is designed to concentrate the aromas in the area of your nose for a fuller experience.

Unlike wine, whisky is not always a product of one producer. Another of the amazing facts in Kergommeaux’s well researched book on Canadian whisky is that, whisky destined for the U.S. may include some American whisky in it. The same product sold in Canada will not. This has more to do with tax incentives than a flavour preference. Regardless of the intended market, small amounts of foreign spirits will sometimes be added by large distillers to enhance certain flavours. This is not a frequent practice; so it’s still fair to say that, Canadian whisky can best be described as single distillery whisky.

Contrary to Greta Garbo downing her shot of whisky in one single gulp, it’s really not a good idea to gulp whisky. Because whisky has a high alcohol content it’s best to sip it slowly to savour the flavours, reflecting on the experience between sips.

Good news for whisky drinkers, a growing craft distilling industry in Canada means there are now over 30 new distillers with more than half of them already making or planning on making whisky. This means an awful lot more whisky to experience, sip and savour. More than that, whisky lovers can now pick up the recreational sport invented by wine lovers and visit distillers to try different whiskies. Who knows, perhaps a Whisky Trail is in Ontario’s future.

Davin de Kergommeaux’s, Canadian Whisky: The Portable Expert will make you realize there’s an awful lot more to this golden drink than meets the lips. It will inspire you to get out there and try some of Ontario’s great whiskies and learn that whisky makers are as passionate about their craft as winemakers have been for generations.

H ER E A R E A F E W DIS T I L L ER S W I T H I NCR E DI BLY DE LICIOU S W H ISK I E S T H AT W I L L ROCK YOU R PA L AT E !

FORTY CREEK DISTILLERY 297 S Service Rd, Grimsby | fortycreekwhisky.com for hours and events Whisky master, John Hall has a talent for crafting award winning whiskies that are smooth, rich and clean. Forty Creek makes five different whisky products: Barrel Select, Copper Pot, Double Barrel Reserve, Confederation Oak Reserve and Evolution. Winner of 15 international awards for the best whisky.

DILLON’S SMALL BATCH DISTILLERS 4833 Tufford Road, Beamsville | dillons.ca for hours and events Dillon’s white whisky is crafted from rye but without the ageing in wood to complicate the true flavour of rye. Gold Medal winner at the San Francisco World Spirits Competition (2013).

NORTH OF 7 DISTILLERY 1733 St. Laurent Blvd, Ottawa | northof7distillery.ca for hours and events White Dog Whisky is an unaged, white whisky blended from four grains. It’s a true reflection of the grains as it never touches a barrel. A new product, North of 7 Whisky is crafted in a bourbon style that will be aged for a minimum of three years. 2017 scheduled released. Watch for it.

STILL WATERS DISTILLERY 150 Bradwick Dr. Unit 26, Concord | stillwatersdistillery.com for hours & events Just released this past October (2014) is their Stalk and Barrel Rye Whisky distilled from 100% Ontario grown rye grain. Other products include Stalk and Barrel Single Malt Whisky made with 100% malted barley and Still Waters Canadian Whisky, a small batch of blended grains.

TORONTO DISTILLERY CO 90 Cawthra Ave., Unit 100, Toronto | torontodistillery.ca for hours & events Toronto Distillery’s Winter Wheat Batch #2 is a certified organic wheat whisky. Awarded the highest score for an unaged whisky in the Whisky Advocate’s 2013 Winter Buying Guide. The wheat comes from Schomberg and distilled in Toronto (in the junction).

CANADIAN MIST DISTILLERS 202 Macdonald Rd, Collingwood | canadianmist.com for hours & events Two delicious products include Canadian Mist Whisky, a whisky of blended grains with a splash of sherry. Collingwood Whisky is a blended grains aged in maple wood for a truly distinctive flavour. TM

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Hollywood NORTH: TOURING TORONTO’S FILM LOCALES

BY: JORDAN OGRYZLO

The industry and the stars are in love with this beautiful city and why shouldn’t they be?

From horror films to Adam Sandler comedies to blockbuster action movies, Toronto has definitely been making it’s mark as a prime filming location throughout the last several years. It is a city full of places you may recognize as the setting in some of your favourite films and television shows. >>

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When strolling through the Distillery District, some people might just see a beautiful historic district of Toronto, but a producer or a location manager will take a look at the old buildings and cobblestone streets, and see how it can be transformed into gothic industrial England. The city is so distinct in each of its districts, from the hustle of downtown, to the suburbs of the Annex to the brown stone buildings of the St. Lawrence neighbourhood, it’s easy to spark the imagination of directors looking for that perfect location. On screen, Toronto has made a convincing stand in for cities such as New York, Baltimore and Chicago.

Movies and television have been around for a long time, but Toronto hasn’t really capitalized on the industry until recently. According to the City of Toronto website, from 2011 to 2012, 87 feature films were shot on location in Toronto. In 2013, over 68 features, 92 TV specials, and 108 TV series were filmed in the city (and surrounding area).

Did you know the remake of Total Recall was shot in the University of Toronto and Bay Station? The juggernaut, Pacific Rim has a few scenes shot on location and if you pay close attention, the snow covered beaches in Alaska, is actually Bluffer Park and the flash back to Tokyo takes place on Elizabeth Street, right behind city hall. Good Will Hunting used such locations as the University of Toronto, the Upfront Bar and Grill and the Crown Life Building.

If there’s one thing Torontonians love more than pointing out how that New York street is actually Bay St in Suits, it’s seeing Toronto take centre stage as the setting in a film such as Scott Pilgrim Versus The World.

There have been so many movies, television shows and specials shot in Toronto that it is helpful to go on a tour that will not only point out some obscure spots you might not find on your own, but also share stories that go along with the locations. One such tour is put on through Muddy York Tours…

SHOT ON LOCATION TOUR I met tour guide, Richard Fiennes-Clinton, inside one of Toronto’s favourite film locations, the Royal York Hotel.

Richard is owner and operator of Muddy York Tours and I was going on his Shot On Location film tour. As I sat down I looked over at the large clock coming out of the floor a story below me. Yeah, I know that clock. I saw it in a scene from the NBC television series, Suits. The Royal York hotel is not only host to many film and television sets, but the stars will often stay there for the duration of the production.

The Royal York Hotel with its ancient walls and historic architecture not only plays an important part in Toronto’s film industry but its entertainment history as well. The Imperial Room was a hot nightclub that saw the talents of many Canadian musicians, comedians and entertainers perform there including legendary comedian, Jim Carrey.

Right across the street from The Royal York Hotel is Toronto’s Union Station. Both are outdoor locations for such films as Chicago and Amelia.

Richard’s Shot On Location tour is a walking tour from the Royal York Hotel over to the historic Distillery District covering everything in between including 1 King St West, the Dominion Bank Building. In the basement of this

building there is an old bank vault that was turned into a lounge for movies such as Max Payne, Jumper and Red. Shot On Location is a popular Toronto tour only available by appointment (416-487-9017 or richard@muddyyorktours.com) If you have a group of 10 or more you can book Richard’s tour at a time and day that is convenient for you. Personally, I think the best part of the tour is Richard himself, he knows all the spots and tailors the tour to the group so no two tours are the same. Richard told me he thinks productions have ramped up in Toronto not only because of Toronto’s diversity, but also because the residents of the city are more respectful of celebrities' privacy.

As I sit in the George Street Diner writing this story on Toronto’s film locations, I looked up to see a picture of Harry Potter star, Daniel Radcliffe, eating in this very restaurant, in the very seat I’m sitting in. The picture advertises his new film, What If. Toronto is very quickly turning into the Hollywood of the north and it’s not showing any signs of slowing down.

So get your popcorn, walk the city, check out all these popular film locations and enjoy the show. TM Jordan Ogryzlo works in Toronto’s television and film industry and has just won the Rising Star Award at Niagara Integrated Film Festival.

Movies filmed in Toronto

PHOTOS: JORDAN OGRYZLO

Mean Girls Cinderella Man Hairspray Robocop The Incredible Hulk My Big Fat Greek Wedding X Men Chicago Detroit Rock City Adventures in Babysitting Half Baked Freddy vs. Jason Orphan The Virgin Suicides Billy Madison A Christmas Story Good Will Hunting The Fly Police Academy Tommy Boy TODAYMAGAZINE.CA 61

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WOMEN & MEN’S FASHIONS

2015

COMING SOON

BELLAANDJOSH.COM

DIS

CON NEC TED WHAT I LEARNED

BY GIVING UP MY CELL PHONE FOR THREE MONTHS

BY MARIANA BOCKAROVA

I

t was around this time last year that the unprecedented ice storm hit Toronto and I found myself, like thousands, without power for a staggering 85 hours in the freezing cold. Within the fi rst 12 hours, I sat in my living room bundled in blankets, shivering, but finding comfort in the dim glow of my cell phone. I cleaned up my email with a sense of satisfaction; the proverbial ‘break from life’ the otherwise heinous ice storm had given me allowed a surprisingly high amount of productivity. As hours passed, I searched through my Facebook newsfeed, visited friends’ profi les who I hadn’t recalled in some time, and read through my twitter feed, with the hashtag #darkTO proving particularly entertaining. With a slight smile noting the communal outrage that was experienced towards the ice storm, though I was without power, the little device in my hand kept me feeling well connected to the rest of the world.

I felt alit, that is, until the “spinning wheel of death”, as it is known in the iPhone community, became the last light I saw that night. Then, everything really went dark: Within the fi rst hour of being cell-less, I felt okay. Although, that isn’t to say I wouldn’t habitually check my phone to see if I had any incoming text messages, only to be cruelly reminded that while my phone was physically there, I was, for all intents and purposes, cell-less. The second hour was full of self-distraction by the means of contemplating how to cook in the cold and trying to clean my house with only a candle in hand (which never bodes well). I found myself routinely wandering into my pocket and digging at my phone, wondering whether it had miraculously sprung to life. It really wasn’t until the third hour that I became desperate – who had called? Who had texted? Despite it being two o’clock in the morning, how many “important” emails had I received? Yes, I gather from staring at my wristwatch that night, it had taken me a total of three hours to feel totally and completely severed from humanity.

I woke up the next morning with thoughts sprinting about my fl atlined connection to the external world: I wondered how many laws of social etiquette I had violated by not having replied to an email or text in an appropriate amount of time. After all, in the context of social game theory, taking too long to respond could constitute a chief offense. Early that morning, then, I found the dissipation of my distressing thoughts to be proper justification to walk TODAYMAGAZINE.CA 71

NEXT, I LEARNED THAT PEOPLE ARE, IN FACT,

a half hour in knee-deep snow to a local library where I planned to charge my phone. Upon arrival, and subsequent realization that the library was not yet open, I stood outside for hours, burrowing my feet in the snow, contemplating how it was possible that this little device had such a hold over me: Marshall McLuhan, famed Canadian scholar and writer, wrote that technologies become an extension of our physical and mental selves. I had become so reliant on my cell-phone, on this seemingly wonderful extension of myself, that I never once thought of the ramifications of this over-reliance: In storing numbers, and using Siri to voice-to-text record notes, I no longer used my memory in order to recall thoughts, but rather I would refer back to my saved data. Through using my cellphone’s built-in GPS, the navigation portion of my brain, which should have evolutionarily been fine tuned in providing a sense of direction by now, had likely weakened as well. I thought about McLuhan’s words and how many times I had wandered on Facebook mobile, particularly during a tiring or boring moment to watch other people live their lives instead of truly living my own.

Perhaps it was a moment of learned helplessness, knowing the batteries of my cellphone would continuously die and I would be launched into cell-less despair again, but I decided in that moment to bury my phone in the folds of my purse, walk home, and embrace my newfound cell-less existence.

The next three months were met by confusion, anger, and – surprisingly – admiration, by both myself and anyone who had attempted contact with me. Not having a cellphone meant not having instant access to my social and professional network, not receiving information at my fingertips whenever it was wanted or needed, and not being able to respond to emails and text messages within seconds. These were all matters of efficiency and productivity, but the poignancy of not “being connected” really boiled down to having to re-awaken the uncomfortable feelings we have whenever we reach into our pockets to distract ourselves from the harsher realities of life; the moments wherein we’re awkward and feel alone. The first time I came to this realization was at the two-week mark, during my daily subway commute downtown. By this point, the novelty of being cell-less had worn off. I looked around at the bizarre nature of what is a human with a cellphone; each passenger connected to a world of their own, together. Surrounded by each

WONDERFUL, ONLY THEY

AREN’T

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other, the only interaction each had would be an accidental bump and a half-hearted apology. Though they were all connected – pods in ear, cell in hand – they were inevitably alone, the cellphone a crutch to make it seem otherwise: As a man sitting next to an attractive young woman peered at her cellphone, she jerked up in surprise. He had violated her somehow by just by a glance. He then noted something about the nature of Candy Crush and for a brief moment, she looked up at him and smiled, albeit reluctantly, before slumping back, eyes to phone, gawking. He re-initiated contact a few times, before her response was clear: No, thanks. To anyone observing the interaction, her phone was not merely an escape, but a protective friend replacing a physical one.

Where she felt she couldn’t speak, her cell did all the talking. With every rejection that faced him, he, as well, would turn to back his phone; too important, too busy to care: The avoidance of those uncomfortable feelings substantially mediated by a cell in hand.

Next, I learned that people are, in fact, wonderful, only they aren’t given ample opportunity to express this quality. This recognition came as I stood outside a subway pod, waiting to be picked up by a friend for dinner. I had no way of alerting her that I had arrived a half-hour early, so I resolved to stay and wait. As I stood there, a middle-aged woman coming out of the subway rushed towards me; “Do you need a token? I have plenty.” I hadn’t approached her, but she must have seen a mark of disappointment on my face and assumed it was due to financial reasons on my part. I explained to her the situation I had put myself in, and she was quick to offer me her phone, as well as admiration for the project I had undertaken. We exchanged numbers – home phone, in my case – and have been friends since. Without my phone, I made a greater effort to connect to friends and saw the quality of my social and family life improve…all without lifting a finger – no pun intended.

Lastly, I learned to sleep. The blue light emanating from our screens suppresses our production of melatonin, a hormone which helps us fall into restful slumber. Decreased melatonin has been linked to higher rates of breast, ovarian, and prostate cancers, and studies have found that wearing amber glasses, which block blue light rays, is linked to lower cancer rates. This particular blue light exposure has not only been found to directly correlate with higher cancer rates in mice, but it has a profound effect on mood as well, being linked to higher rates of depression in mice.

My life without a cell phone lasted a total of three months. I feel like I could have extended it for more, had I not recognized that in unfortunate times of urgency, when needing to be reached is essential, a cell phone proves to be an invaluable tool. Nevertheless, I learned lessons I had forgotten for years in my voyage of cell-lessness, which I hope to remember for many more years to come. If not, a three-month cell-less retreat would do just fine. TM

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YOUR GUIDE TO

TORONTO’S

BEST LIVE MUSIC VENUES BY: GABRIELLE TIEMAN

Home to some of the best live music venues in the country, Toronto music and art lovers don’t have to go far to have their pick of the hottest jazz, punk rock and indie stages any day of the week. Next time you’re looking to shell out big bucks to see a band, take a step back and train your ears towards one of the unique hotels, taverns and clubs scattered across the city hosting all styles of live music.

THE GREAT HALL | 1087 QUEEN STREET WEST Experimental Music Built in 1889, the Great Hall is a revolutionary facility for both experimental music and the avant-garde arts. History radiates through the walls of the ornate facility; having originally been constructed as a gym facility, the Great Hall housed the fi rst west end YMCA in Toronto before later being converted into a press centre for a Polish newspaper. It wasn’t until the mid-1980s that the Toronto School of Art stepped in and established the building as a centre for the Toronto art community. Today the hall is used as a multi-purpose space for live performances and special events, hosting a number of important Toronto institutions including the experimental music group the Music Gallery and the Theatre Centre, used as a multi-purpose space for live performances and special events.

THE HORSESHOE TAVERN | 370 QUEEN STREET WEST Country, Rockabilly, Rock, Blues, Punk & Everything In Between Founded in 1947, the Horseshoe Tavern is a cultural music institution with deep roots in Toronto’s music past. Opening as one of the largest live music clubs in Toronto boasting 500 seats, the club began booking classic rockabilly and country groups. With a dedication to supporting Canadian and local artists, the club quickly evolved into the must stop location for some of the biggest names in music, with artists like Willie Nelson, Stompin’ Tom, the Police, the Ramones and many others gracing the stage over the years. In the late 90s the Shoe began treating their performances like concerts instead of live shows, encouraging people to purchase tickets in advance which helped to bring bigger names into the venue for more than a one time performance. Today, the Horseshoe Tavern continues to host some of the biggest names in music while maintaining their local bar feel and support for Toronto artists.

3030 | 3030 DUNDAS STREET WEST Punk, DJs, Rock & Eclectic Alternative A retro junction bar tucked away along Dundas, 3030, like its name, is refreshingly simple, open and uncomplicated. A dedicated gallery space and supporter of local craft beer, this family run operation is reminiscent of your best friend’s basement in high school – warm, welcoming and scattered with board game pieces, retro beer posters and loud music. Both their small Front Room and open concept Back Room play host to a variety of live music, cover bands and DJ’s every Thursday through Saturday, operating simultaneously as an easy listening atmosphere for both those who like to be right in the action and those who prefer to listen from a quieter corner in the back.

RIVOLI | 334 QUEEN STREET WEST Alternative Live Music And Comedy A landmark music hotspot in downtown Toronto, the Rivoli boasts an eclectic blend of comfort food, current alternative live music and edgy comedy within the walls of their intimate night club meets pool hall lounge. What was once home to some of the fi rst risqué burlesque shows in Toronto during the 1920s, today continues to maintain its roots in the underground scene – hosting shows for up and coming Canadian bands, comedians and musicians and giving many current celebs a jumpstart to their now successful careers. Adele, Barenaked Ladies, Blue Rodeo, comedian Robin Williams and so many others have been found in the lounge over the years, brought in by the always busy venue & liberal broad booking policy.

GLADSTONE HOTEL | 1214 QUEEN STREET WEST Dj Dance Parties, Cd Launch Parties & All Styles Of Live Music Branded the gallery that never sleeps, the Gladstone Hotel is a visual arts gallery meets special events boutique hotel catering to both local art enthusiast and international travelers looking to eat, sleep and breathe the arts. The Gladstone continually strives to create a genuinely diverse experience like no other, showcasing locally-made artwork and sculptures 365 days a year, 37 artist designed rooms and the Melody Bar – a modern venue known for hosting live music, CD launches, burlesque shows and DJ dance parties on an almost constant basis.

JAZZ BISTRO | 251 VICTORIA STREET Jazz & Pianists Jazz musicians find their home at the Jazz Bistro on Victoria Street. Th is warm and welcoming space serves as an intimate setting for authentic, live jazz performances by both world renowned jazz musicians and up and coming Toronto jazz artists. Recently renovated in 2011, the multi-level space includes performance and dining areas, a wine bar and an expansive rooftop patio that overlooks the performance area – setting a new standard for indoor and outdoor music listening. But stealing the spotlight is their one-of-a-kind Steinway B piano nicknamed Red Pop for its unique lacquered pop of colour. The Jazz Bistro invites all Toronto pianists to drop by and play the rare instrument. >> TODAYMAGAZINE.CA 75

THE OPERA HOUSE | 735 QUEEN STREET EAST Modern Rock, Rap And DJs Step back in time to the early 1900s as you enter the landmark Opera House on Queen Street. Th is 12,000 square foot authentic century old vaudeville theatre has become a venue of choice for locals looking for great live music and some of the biggest, original concerts in the area. Though the venue has maintained its original cabaret stage, including a 35-foot proscenium arch and a few of the original projectors from its cinema days, the venue has since upgraded to include advanced modern lighting and sound systems.

Having hosted platinum artists like Eminem, Rage Against the Machine and others, the theatre is known for attracting big name stars but keeping their prices low.

CAMERON HOUSE | 408 QUEEN STREET WEST

VIRGIN MOBILE MOD CLUB | 722 COLLEGE STREET

Indie Rock, Country & Little Bit Of Everything Else A quaint and unique venue tucked away on the corner of Queen and Cameron Street, this hip indie bar is a hot spot for great local talent and one man bands of every style. Long and narrow, the bar does not hold a lot of room for large crowds, but the lack of walking space bodes well for live music sound and adds to the unique, rustic, everything has a space but nothing has a place feel. Featuring two small stages, usually hosting bands simultaneously, each room is sound proof and allows patrons to travel back and forth between the rooms with ease without the other band’s music fi ltering through. The Cameron House also features their own record label Cameron House Records, releasing the music to outside their walls in support of local and Canadian talent.

Current Hip Hop And Alternative Indie Rock A trendy venue in Little Italy, the Mod Club hosts concerts, DJ nights and special events with local musicians nearly on a daily basis. Though the club’s relatively small size – its capacity suits up to 700 people – may seem to be a hindrance to some, the intimate atmosphere contributes to the clear sound quality of live shows. Along with great sound comes the refusal to cookie cut themselves into one genre; people can watch rock, pop, electric and hip hop performances from either the main floor or the balcony lounge area, with each performance drawing equally as many viewers as the other. Art work from the 1960s mod subculture is featured on the walls, enhancing both the namesake and experience.

THE DRAKE | 1150 QUEEN STREET WEST

Jazz & Blues Known as the bar where jazz musicians come to hear jazz, the Rex Hotel has put a roof over great live jazz and old school blues musicians for over 40 years. Hosting live music performances 19 times a week, the Rex Hotel has remained at the forefront of the Toronto music scene; known to host performances by both Juno award winners and university student bands in the same night. Incredibly inexpensive for such a renowned venue, the casual atmosphere is perfect for either a spontaneous dinner for two or a rowdy birthday celebration amongst friends looking to enjoy quality music and draft beers.

Dj Booths, Indie Dance Parties And Local Live Music A self-proclaimed hot bed for culture, this modern boutique hotel and venue has become the unofficial hub for edgy performances and live music, making it a one stop shop for night owls. Appealing to a wide range of clientele, tourists and locals alike have been found to mingle and coexist amongst the many rooms of the Drake. Rooms include the Underground, a multifaceted indie music and DJ performance venue with a rave party reputation and the Lounge, a foodies dream getaway featuring great food, a DJ booth and live music.

THE REX HOTEL | 194 QUEEN STREET WEST

DAKOTA TAVERN | 249 OSSINGTON AVENUE

THE PAINTED LADY | 218 OSSINGTON AVENUE

Bluegrass, Country & Piano Bar Warmly revered as the local basement honky-tonk with outrageously authentic and heartwarming southern eats, the Dakota Tavern is known to be the home of some of the best bluegrass and country music in Toronto. Featuring daily performances, this throwback to an old southern saloon is an authentic country music bar and a must for those looking to get back to their southern roots. And for those who love to enjoy Sunday Funday with friends and family, their all you can eat Bluegrass Brunch is a must, with genuine bluegrass bands, bottomless plates, spicy caesars and an at home feel that says kick back, relax and stay awhile.

Classic rock, Jazz, Hip Hop & More Toronto’s original rock and roll, funk and soul burlesque bar, the Painted Lady is unlike any other musical venue. Established in 2008, this diverse bar is always evolving, shifting and catering to the latest trends and fan favourites. From classic rock to 90s hip hop, the floor is always packed with fans of all ages crowding together to eat sexy finger food, dance to great music and add to the overall electric bar vibe. A frequent venue for Toronto Jazz Fest and Canadian Music Week, the Painted Lady also hosts weekly special events for its faithful patrons – including their Open Mic Mondays for both electrified and acoustic musicians looking to take the brave jump into live performances. TM

TODAY’S

ENTERTAINMENT & ATTRACTIONS

L et our on line com munity guide you to popular local destinations, events & ac t iv it ies. D iscover what’s new & exciting, get special offe rs, and ex per ience the fun year-round!

T O D AY- M A G A Z I N E . C O M / / F O L L O W U S

TODAYMAGAZINE.CA 77

“Dancing Polar Bear” by Noo Atsiaq, 22” tall x 12” x 8”

Native Canadian Art Gallery 129 Queen Street, Niagara-on-the-Lake, ON, L0S 1J0 Canada Phone: 905-468-8787 Toll Free: 1-855-668-8787

Native Arts Niagara 3845 Main Street Jordan, ON, L0R 1S0 Canada Phone: (905) 562-8888 Toll Free: 1-800-646-2848

www.canadiannativeartgallery.com canadiannativearts@outlook.com

www.nativeartsniagara.com scottdaly@nativeartsniagara.com

facebook.com/nativecanadianartgallery facebook.com/nativecanadianartgallery

here . SEE . do

JANUARY JANUARY 19 The Ting Tings at Virgin Mobile Mod Club

JANUARY 20 Sam Smith at Air Canada Centre

TORONTO CONCERT LISTINGS MARCH MARCH 2 Hozier at Massey Hall

JANUARY 24

MARCH 6

Bob Seger & The Silver Bullet Band at Air Canada Centre

MARCH 8

Meghan Trainor at Phoenix Concert Theatre Ariana Grande at Air Canada Centre

FEBRUARY

MARCH 10

FEBRUARY 2

MARCH 11

Marilyn Manson at Sound Academy

FEBRUARY 2 Ani DiFranco at the Danforth Music Hall

FEBRUARY 3 Fleetwood Mac at Air Canada Centre

FEBRUARY 4 Billy Idol at Massey Hall

FEBRUARY 5 The New Pornographers at The Danforth Music Hall

Mike and the Mechanics at Queen Elizabeth Theatre Colin James at Massey Hall

MARCH 13 Glenn Miller Orchestra at Roy Thomson Hall

MARCH 13 Taking Back Sunday at Danforth Music Hall

MARCH 16 Maroon 5 at Air Canada Centre

MARCH 18 Cold War Kids at Phoenix Concert Theatre

Stars at the Danforth Music Hall

FEBRUARY 14 Sam Roberts Band at Massey Hall

FEBRUARY 18 Bush at Sound Academy

FEBRUARY 19 The Tragically Hip at Air Canada Centre

FEBRUARY 22 Nickelback at Air Canada Centre

FEBRUARY 28 Bryan Adams at Air Canada Centre

CANADAPANDA/SHUTTERSTOCK.COM

FEBRUARY 12-13

APRIL APRIL 7 Ok Go at The Phoenix Concert Theatre

APRIL 11 Damien Rice at Massey Hall

APRIL 24 One Republic at Air Canada Centre For a FULL listing of bands and artists that will be playing in Toronto and to purchase tickets, please visit ticketmaster.ca TODAYMAGAZINE.CA 79

TM

EMBRACE the SEASON WINTER FESTIVALS IN TORONTO

BY: LAUREN CHARLEY

Toronto is a highly popular tourist destination in the warm, summer months, as it is easy to enjoy an infinite amount of festivals, events, and outdoor activities. Its beautiful location situated on Lake Ontario provides gorgeous views to embrace the calming waters and experience Toronto’s natural serenity. The outdoor concerts, festivals, and celebrations attract the attendance of locals, neighbouring cities, and guests from around the world, all seeking the excitement of metropolitan life in the alluring Canadian summer climate.

Although a vast majority of tourists like to visit in the summer, Toronto continues to be a lively tourist spot year round and an exciting place to live, constantly delivering new experiences to the public. Every year, Toronto presents a number of unique festivals and events, both promoting specific industries as well as ones in celebration of the holidays and winter season.

NEW YEAR’S EVE NATHAN PHILLIPS SQUARE WEDNESDAY DECEMBER 31 2014 NATHAN PHILLIPS SQUARE What better way to ring in the New Year like a true Canadian than by celebrating outdoors at the famous Nathan Phillips Square ice skating rink, located in the heart of downtown on the corner of Queen Street West and Bay Street. The annual event takes place beginning at 8pm, where guests can enjoy skating, followed by a spectacular entertainment lineup by local DJs and live performances from the best of Toronto’s acclaimed musical talent. At midnight, guests are treated to a magnificent firework display upon welcoming the brand new year.

WINTERLICIOUS JANUARY 30- FEBRUARY 12, 2015 CITY OF TORONTO Toronto’s premier culinary celebration returns this winter, offering Torontonians and visitors from around the world a chance to experience a vast variety of the city’s finest cuisine. The winter event, anticipated by culinary enthusiasts, chefs, and self-proclaimed foodies, offers a chance for the public to sample creative dishes inspired by international cuisine at an exceptional prix-fixe value. Winterlicious is the perfect time to indulge in a mix of unique and exotic foods, and allows your taste buds to explore the fabulous creations by the talented chefs from more than 200 of Toronto’s top restaurants.

In addition to dining at an array of critically acclaimed establishments, the event series also includes food demonstrations, cooking classes, dinner theatre productions, tastings and pairings, and private dinners with renowned Canadian chefs. Reservations for prix-fixe dining begin on January 16. For a complete listing of participating restaurants, search “Winterlicious” at toronto.ca. >> TODAYMAGAZINE.CA 81

ROUNDHOUSE WINTER CRAFT BEER FESTIVAL JANUARY 30, 2015 11AM-5PM ROUNDHOUSE PARK, 255 BREMNER BLVD Dress up in your warmest layers, wear your hat, scarves and mittens, and prepare for an exciting day outside to embrace the artisan creations of the provinces’ esteemed craft breweries. The Craft Brewers of Ontario present a unique celebration, featuring vendors serving their delicious malts and decadent foods, prepared right at their own micro-brewing facilities. The Winter Craft Beer Festival is set to take place across from Steam Whistle Brewing in Roundhouse Park. Show off your true Canadian spirit by indulging in Canuck comfort foods such as hot, salty pretzels, poutine, and Beavertails pastries, along with locally produced beverages in your personal souvenir sampling mug!

TORONTO SPORTSMEN’S SHOW THURSDAY FEBRUARY 5- SUNDAY FEBRUARY 8 DIRECT ENERGY CENTER, EXHIBITION PLACE The Toronto Sportsmen’s Show is a large convention for those who love to embrace the spirit of the true Canadian great outdoors, and all of the activities the beautiful North has to offer. Showcasing the latest in fi shing, hunting, camping, marine sports, outdoor adventure, and travel, the show features over 400 exciting exhibitors.

Vendors set up in decorative booths, introducing the latest discoveries, inventions, and technologies, catering to attendees of all ages.

Guests will enjoy a variety of options to engage in fi rst hand demonstrations, workshops, and seminars to learn about new activities or build their existing knowledge on hobbies and interests of the outdoors sporting industry.

ICE FEST SATURDAY FEBRUARY 21 AND SUNDAY FEBRUARY 22 2015 BLOOR-YORKVILLE NEIGHBOURHOOD This season, Bloor-Yorkville, the neighbourhood with “the ultimate fusion of historic charm and modern seduction”, will present their 10th annual “Ice Fest” to the community, in celebration of the enchanting beauty of the winter months. This festival presents a magnificent showcase of illuminated, themed ice sculptures, carved by the city’s most talented sculptresses, showing live carving demonstrations fi rst hand. In addition to the impressive ice creations, guests are encouraged to shop at the surrounding stores and boutiques, and enjoy live shows such as ice skaters and a DJ. Bloor-Yorkville joins with local sponsors at this event in support of the Heart and Stroke Foundation, as February is Heart Month.

CANADIAN INTERNATIONAL AUTOSHOW FEBRUARY 13-22 2015 METRO TORONTO CONVENTION CENTRE Celebrate the 40th annual Canadian International Autoshow this winter, inside the 600,000 square-foot venue offering attractive displays, interactive exhibits, and of course, the alluring appeal of the most luxurious automobiles on the market. Known as Canada’s most prestigious consumer event, the exhibition features over 1000 vehicles from practical vans and heavy-duty trucks, to elegant classics and exotic sports cars. Each year the show anticipates approximately 300, 000 visitors throughout the duration of the event, as well as the participation of more than 125 exhibitors promoting contests, products, and services, and the newest in industry advancements.

WORLD MASTERCARD FASHION WEEK MARCH 2015 (DATES TO BE ANNOUNCED) WORLDMASTERCARDFASHIONWEEK.COM/ABOUT/ Celebrate the winter class and prestige by attending Canada’s leading style event, which is also the second largest fashion week in North America. “Toronto Fashion Week”, as it is commonly referred to, is an important part of Canadian culture, as it both embraces the nation’s identity and establishes the presence of the country within the international fashion industry. Leading national brands such as Joe Fresh, Rudsak, and Pink Tartan will showcase this year’s fall and winter collections, in addition to the stylistic creations of Toronto’s very own talented up-and-coming designers. World MasterCard Fashion Week offers fashion enthusiast a chance to preview the hottest new trends of clothing and style by attending extravagant runway shows, exclusive parties, and embrace the innovations of the industry’s top designers.

THE GOOD FOOD & DRINK FESTIVAL FRIDAY APRIL 10 – SUNDAY APRIL 12 DIRECT ENERGY CENTRE, EXHIBITION PLACE Voted Toronto’s #1 food and wine event, the Good Food & Drink Festival is an extravaganza for entertainment, shopping, and all things food! Welcome the beginning of springtime by browsing through one of the first farmer’s markets of the season, featuring the best of local food and drink. Plan to participate in a master cooking class, hosted by local and celebrity chefs to learn the secrets of their delicious gourmet recipes. Back by popular demand this year will be the “Food Truck Alley”, with Toronto’s hottest food trucks offering their featured dishes which foodies adore for a quick bite during the busy chaos of city life. New for 2015, the festival provides guests with information inside the Health and Wellness Area, to learn to balance your passion for a healthy lifestyle along with the pleasures of decadent cuisine and treats. Of course, the show wouldn’t be complete without sampling the delicious food and alcoholic beverages available to be tasted by purchasing the “Sampling Tickets” to experience the best of Toronto’s culinary expertise. TM

SUGAR BUSH MAPLE SYRUP FESTIVAL Beyond the fast-paced, extravagant festivities taking place within the central areas of downtown Toronto, there are infinite opportunities to absorb the beauty of the Canadian wilderness in wintertime. A favourite outdoor activity, which families eagerly anticipate during the later winter months, is a day trip out to the “Sugar Bush Maple Syrup Festival”.

Tours of an authentic maple syrup farm are a didactic way to learn about the history and production of Canada’s signature breakfast adornment. Activities include wagon rides,

guided maple syrup walks through the beautiful properties, sap sampling, entertainment, and of course, an array of maple-inspired treats includes hotcakes dripping in the warm fresh goo itself, straight from the “tap”!

The festival is celebrated at two convenient locations in the Greater Toronto Area, Kortright in Woodbridge, or Bruce’s Mill in Whitchruch-Stouff ville, both less than an hour from the city center, taking place during the months of March and April each season.

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