KingsView 2016 by York Region Job Print

Kingâ&#x20AC;&#x2122;sView Holiday 2016 Edition

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King’sView

table of contents

Holiday Edition 2016 Publisher Dana Robbins Regional General Manager Shaun Sauve Director of Advertising Maureen Christie

Letter from the Mayor

Alex Pietrangelo

Serving Up Style

Throw a Party

What’s Hot for the Holidays

Giving This Season

The Charm of Kettleby

32 39

Recipes to Try

Contributing Editor Howie Taylor Chris Traber Contributors Emily Blackman Julie Miguel Michael Pinkus Adrian Stein Advertising Manager Tanya Pacheco Advertising Sales Dawn Chaykowsky Bryce McGregor Joe Montagnese Alexis Reinhardt Madelaine Rostek Tony Segreti Regional Director of Creative Services Katherine Porcheron Graphic Design Nicolette Blazenko Director ofAdministration Phil Sheehan Director of Distribution Mike Banville

Mix It Up Holiday Ready

Faces in the Crowd

Sock-full of Surprises

King’sView is published by York Region Media Group, a division of Metroland Media. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or King’sView magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material. King’sView • York Region Media Group

Cover Photo by Scott Rovak

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Letter from the Mayor

n behalf of King Township council, I’m pleased to welcome you to the 2016 holiday edition of Kingsview. As you start thinking about your holiday plans, don’t forget to set aside some time for the great events happening in King Township. If you’re in King City on Sat., Dec. 10, drop by the Keele and King Road intersection between 5 pm and 9 pm for the lighting of the Christmas tree, an appearance by Santa Claus and more. “A Main Street Christmas” is being held Sat., Dec. 3 in Schomberg and is presented by the Schomberg Village Association. Schomberg gets all dressed up and invites everyone to come and enjoy a fun-filled family event along historic Main Street from 3-9pm. Visit the Craft Show in the Community Hall, enjoy the parades, jugglers, musicians and singers while enjoying some delicious food. Admission is $5 per adult and includes admission to the Craft Show. The Schomberg Santa Claus Parade at 4 pm kicks off with creative floats, costumed walkers and music to get you into the Christmas spirit! The Spectacular Farmers’ Parade of Lights begins at 8 pm with dozens of farming machinery decorated with Christmas Lights slowly making

their way along the street...with Santa on the biggest machine of all! Nobleton will hold its Tree Lighting Ceremony and Toy Drive on Sun., Dec. 4 from 4 pm to 8 pm at the Nobleton Gazebo. Come have a cup of hot cocoa or other Christmas goodies donated by our local merchants, while having your picture taken with Santa, or listening to the local children’s choirs sing some carols on lit-up tractors. Remember to bring an unwrapped toy for the kids in need in Nobleton or purchase a personalized ornament to hang on the community tree for $2. All toys and monetary donations collected are given to the Nobleton Christmas Drive, a local charity that has been filling children’s Christmas wishes for the past 20 years, right here in town. Admission is free, although an unwrapped toy or monetary donations are much appreciated. No matter what you plan on doing this month, have a safe and happy holiday season. Best Wishes,

Mayor Steve Pellegrini Township of King

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Alex

Pietrangelo Story by Chris Traber

ing’s native son, Alex Pietrangelo has always dreamed and achieved big. The 27-year old St. Louis Blues defenceman and newly minted team captain is early into his 9th National Hockey League season. The rugged, 6’ 3”- 210 lb. Pietrangelo and the team are playing stellar hockey, standing second in the competitive Western Central Division. While he’s living the dream, the young pro athlete with an all-star resume, is always mindful of his humble roots. Story continues on page 10

Kingsview • Holiday Edition 2016

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Alex’s graduation picture from Villanova

Even as a kid barely out of kindergarten, the lad born and bred just north of King City had, a steely bead on the grail. His first pair of skates were tried and tested on the family’s backyard rink constructed and maintained every winter by his father, Joe. “I was a typical Canadian kid,” he said from his home in St. Louis, Missouri, where he resides with wife Jayne. “I loved hockey and, like every youngster growing up in and around Toronto, my favourite team was the Maple Leafs. “Yes, I dreamed about making to the NHL, but so did every kid.” As he, his skills and ambition grew, Pietrangelo was on a meteoric path towards realizing his goal. A smooth skater with a strong right-handed shot, he played minor hockey in the GTA when he was growing up. He started out with the Richmond Hill Stars of the OMHA before playing three years with the Vaughan Kings of the Greater Toronto Hockey League. As a novice aged player (nine and under), Pietrangelo and his Toronto Pro Hockey Development teammates participated in the 2000 Brick Super Novice Tournament in Edmonton, Alberta. His teammates included Markham’s Steven Stamos and Stouffville’s Michael Del Zotto, both fellow big leaguers playing, respectively, for the Tampa Bay Lightning and Philadelphia Flyers. Pietrangelo was also a member of the All-Ontario Peewee AAA Champion Vaughan Kings team in 2003. He played three years in the Toronto Jr. Canadiens’ AAA system. The Jr. Canadiens won Ontario’s bantam championship in 2005, with Pietrangelo scoring the game-winning goal in the final against the Markham Waxers. After his successful minor hockey career, Pietrangelo was drafted third overall by the Ontario Hockey League Mississauga IceDogs in the first round of the 2006 OHL Priority Selection. He scored at a near point-per-game pace in his rookie season with the IceDogs with 52 points in 59 games, then moved with the team to Niagara as the franchise relocated in 2007. In September 2007, he was named Canadian Hockey League Player of the Week after recording

Alex and his family at his homecoming.

Kingsview • Holiday Edition 2016

three goals and four assists in two games. In December 2007, TSN ranked Pietrangelo third overall among eligible skaters for the 2008 NHL Entry Draft. International Scouting Services described Pietrangelo as a “tremendous specimen in terms of size and skills” and ranked him fifth among North American draft prospects at mid-season, then sixth in their final rankings leading up to the draft. After finishing his second OHL season with 53 points in 60 games, he was selected fourth overall by the St. Louis Blues at the draft on June 20, 2008. In 470 NHL games, Pietrangelo has scored 54 goals, assisted 209 times and amassed 263 points. Statistically, he scores on every 5.1 shots. Since turning pro, he’s reached considerable milestones, including gold medals as a member of Team Canada at the 2014 Sochi Olympics and 2016 Canada/World Cup. As a loaned player to the Canadian contingent at the World Junior Championship, he won gold in 2009 and silver in 2010. The team pinnacle for any NHLer came last August when he was named Blues’ captain. At the announcement St. Louis general manager opined on Pietrangelo: “He touches every facet of our team: on power play, penalty kill, shutting games down … He’s just an elite player. We’re certainly lucky to have him and when you add the character, I think he’s going to be a great captain for the Blues.” Pietrangelo takes the heady praise with humility. “My goal was to make it to the NHL,” he said. “I never dreamed I’d be a team captain. That’s a major honour and responsibility that accept with pride.” He’s also realized the lofty plateau of playing against his childhood hero, Detroit Red Wing’s Nick Lidstrom and in the Air Canada Centre, home of the Leafs. “I modelled myself after Nick and got to play against him in rookie year,” he said. “A big thrill. Playing in Toronto is cool. I get all my buddies who are Leaf fans to come out. ” King continues to hold a special place in the amiable Pietrangelo’s heart. He attributes much his success to the people and places in the township. “I got a lot of support from family and friends in King,” he said. “Every time I drive by the King City Arena, a lot of great memories come back.” And come back he does. He and his wife split off-season time between King and Missouri, visiting his dad and mom, Edi, friends and relatives. “King is one of my favourite places with many special people,” he said. Pietrangelo is working towards realizing one more significant professional dream. “I’d like to bring the Stanley Cup to King,” he said. “The opportunity to do that would mean a lot.”

Alex and Sergio Blasi; teacher, hockey coach and mentor at Villanova College in King Citiy.

The students of Villanova College in King City, where Alex was an alumnus sent him a video message of support during the Sochi Olympics.

Alex signing his autograph at the Villanova homecoming after the Olympics.

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King’sView | Serving Up Style

Style

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Kingsview • Holiday Edition 2016

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When students are genuinely known, their learning can be fully understood and beautifully supported. They can thrive. TMS creates opportunities for children to be inspired by learning through experimentation, exploration, and selfdiscovery. Located in Richmond Hill, our Montessori Lower School is for students 18 months to Grade 6. You hear the laughter, see the joy on studentsâ&#x20AC;&#x2122; faces, and feel the trust parents have as they drop off their children. Our Upper School (Grades 7-12) offers the only

independent International Baccalaureate Programme IB in York Region. On any given day, this modern campus may showcase a student art exhibit, impromptu ping pong game or a pop-up lab for group projects. But donâ&#x20AC;&#x2122;t just take our word for it. Finding the right school for your child is too important. You have to visit and see and feel it for yourself.

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Perfect Party

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he holidays are a time to catch up with family and friends, and celebrate the season. But for many people, the idea of hosting a party sounds more stressful than it’s worth. The good news? It doesn’t have to be. Some upfront planning and simple strategies can go a long way in making your next event one you – and your guests – will enjoy. Plan for Success A great party begins with a plan. Forget about the things that could go wrong and focus on what you can realistically handle. Choose a date and your guest list and then send off those invites asap. The Menu Skip the complicated sit-down menu and consider cocktail foods and desserts instead. (You’ll find recipes for shrimp cocktail on page 35). If the budget permits, start calling some local caterers and nail them down as soon as possible. If you’re handling the menu on your own, be sure to offer a mix of dishes that can be made ahead of time. Lighten the load by picking up dessert from your favourite bakery. Come party day, set up the store-bought desserts on a festive platter and sprinkle with icing sugar to create that “just-baked” feel.

Not sure how much food to prepare? The magic number is eight appetizers per person per hour. Choose a combination of hot, room temperature and cold foods. For example, serve a variety of hot appetizers with room-temperature dips and spicy charcuterie with mild accompaniments such as cheeses. (A cheese and charcuterie bar is a great option because it can be prepared ahead of time and refrigerated.) It’s always a good idea to have some lower fat options as well as at least one vegetarian option. The Drinks Don’t forget about the crucial step in planning a great holiday party – cocktails! Keep your drinks simple (remember, this is supposed to be stress-free). For example, offer white and red wine and make sure you have non-alcoholic options available as well. (Turn to page40 for four festive mocktail recipes.) For something a little fun, why not consider a cocktail bar? It’s a great option because you can prepare it way in advance and you only have to worry about chilling the day of the party. For example, you could set up a bellini bar. A bellini is basically a juice or nectar combined with Prosecco (Italian sparkling white wine). Add fruits and seasonal flavours such as pomegranate, persimmon and

A great party begins with a plan. Forget about the things that could go wrong and focus on what you can realistically handle.

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King’sView | Throw a Party

apple cider. The bonus about having a party during the winter months is that you can often store your drinks outside where they will stay cold, freeing up valuable space in your refrigerator.

uncomfortable. Create a playlist on iTunes or Sound Cloud and include holiday tunes as well as some party favourites. The goal is for your guests to unwind and enjoy themselves and music is a great way to set the mood.

The Look Plan to set up your food and drinks around the space. This will create movement and encourage mingling. Lay out lots of small plates and cocktail forks so your guests can create a plate to their liking. If you want to keep your party glam, be sure to use real plates, cutlery and linen napkins. Nothing is worse than trying to fork an olive on a floppy plastic plate. (If the budget permits, these items can be rented.) If you have a specific décor in mind, write down everything you’ll need on a to-do list. Setting up a Christmas tree or wrapping the fireplace in garland is often all the decorations a party requires, and bonus, you will likely have them set up already for the holidays. Light a few candles the night of the event, and you’ve created a wonderful ambiance for your guests to enjoy for the evening. Centerpieces can be easygoing too. Pick some branches of evergreen and bundle them with twine in small vases with pine cones spread around them. This will look beautiful and rustic. Finally, don’t forget about the music. Relying on party banter alone to fill a room can create awkward moments that make guests feel

Ready, Set, Enjoy The key to stress-free success is to set up as much as you can the night before. This way, all you have to do on the day of the party is put out the food and drinks. Rearrange any furniture and gather extra seating if needed. Restock the powder room with toilet paper and clean towels. When guests finally arrive, have a few appetizers ready to go and offer drinks immediately (or delegate this task to a friend while you work on gradually bringing out the rest of the food). Now, take a deep breath, make yourself a cocktail and go and enjoy your party!

Kingsview • Holiday Edition 2016

York Region resident Julie Miguel is a digital content producer with a specialization in food media. Her experience includes hosting, food journalism, recipe development, branding, food styling and photography.

Serve a variety of hot appetizers with roomtemperature dips and spicy charcuterie with mild accompaniments such as cheeses.

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What’s

HOT

for the Holidays

GIFTS FOR

HIM

King Cobra Irons

If speed and overall distance while improving total performance on the course is important to you, then you will want this on your list. Available at Cardinal Golf Club.

Golf Caddy

For the golfer in him. An assortment of golf balls, tees, and everything else to make his day on the links enjoyable. Available at peterandpauls.com

Loft 8 Performance Apparel

XUV Gator 825i

What could be more cooler than hitting the off road in this recreational vehicle? It will bring out the kid in all of us. Available at Green Tractors, Nobleton

Don’t get caught in the rain! The number 8 also symbolizes the infinity symbol. The word infinity comes from the Latin infinitas or limitless, which is what Loft 8 attempts to do with the thought and care they put into their golf accessories. The best part is they are made in Canada. Available Cardinal Golf Club

BBQ Lovers Gift Basket

Your man will love to cook dinner for you, if it means using his favourite sauces and BBQ utensils. Available at peterandpaulsgifts.com

Gaudi Dress Coat Keep him warm and dressed for success this winter in this stylish overcoat by Gaudi. Available at Biliana Boutique 24

Kingsview • Holiday Edition 2016

GIFTS FOR

HER

Coach Leather Purse

Coach is one of the most recognizable names in high-end designer handbags, wallets and other accessories. Coach products can be seen around the world on fashion-conscious people. When shopping for a handbag, Coach is at the top of the list for many women. Available at the Coach Outlet - Upper Canada Mall.

Swarovski Subtle Bracelet

This timeless rhodium-plated bracelet is an ideal gift for lovers of bling. This bracelet is pretty and understated, it’s also a bold statement of elegance. Style, glamour and glitz this bracelet has it all. Available at Finch Centre Jewellers.

Pamper Me

Get her what she really needs. Pamper that special lady with a collection from Casa by Pure Living. They have paired a soy wax candle, hand soap and lotion with bath salts and loofah. Available at peterandpaulsgifts.com

Dawson Leather Ankle Boots

Michael Kors is synonymous for style and flare. She will want to dance the night away in these leather boots. High Impact heels that will compliment just about any outfit. Available at Michael Kors, Vaughan Mills.

Leather Coat

Empreinte Lingerie

Elegance and style essential for every wardrobe. Available at Biliana Boutique.

Look great when the weather’s not. Colourful and stylish with that quality you can trust. A must have for her wish list. Available at JCREW, Vaughan Mills.

Kingsview • Holiday Edition 2016

Corporate profile of realtor Lenard Lind

Service with Professionalism estate, a career choice he had ironically pushed aside years earlier for the position at Domtar. He knew the real estate sector was also affected by the economic downturn, but was up for the challenge and never looked back. It’s been said that it’s a beautiful thing when a career and a passion come together. Not everyone can attest to this, but it definitely rings true for realtor, Lenard Lind, who has been passionately providing “service with professionalism” in the Aurora area for over 27 years. Lenard’s early career began in the corporate world at Domtar where he spent ten years selling commodity newsprint and electrically insulated plastics. During his tenure he grew to National Sales Representative, proving he possessed the personality and skills needed to build relationships and earn trust. In the fiscal decline of the late 1980s, Lenard received early retirement from the company. This provided him with an opportunity to pursue his longstanding interest in real

Lenard embarked on his new journey into real estate in 1989, starting with Re/max York Group Realty Inc. and becoming an award winner in his first year. Then he tried to lead by example while managing Aurora based Family Trust, where he outsold every agent in the organization. His next move was to Sutton Group, the largest real estate company in the community at the time. When his desire to purchase the brokerage wasn’t an option, Lenard made his dream a reality by buying his own agency, Countrywide Success Realty. One year later, Countrywide bought Sutton Group and Lenard remained there until 2001 when the franchise came due. After more than a decade establishing a stellar reputation in the community, Lenard opened L.H. Lind Realty Inc., Brokerage in 2001, and held the distinction of top selling agent in Aurora for many years.

In 2014, Lenard joined the RE/MAX system becoming the first Canadian “mini RE/MAX franchise.” Lenard’s passion for providing each client with his signature “service with professionalism,” as well as a desire to continue “raising the bar,” were driving forces behind his pursuit of an ISO certification - the same quality certification used by Magna to produce their car parts. “I am the only residential realtor in Canada to achieve this global designation,” he says with pride. The ISO 9001:2008 is a series of quality standards that define, establish, and maintain an effective quality assurance system for manufacturing and service industries. It is a significant investment in terms of cost and effort but Lenard believes it is well worth it and sets him apart from other realtors. “When mistakes are made in real estate, it’s very costly,” Lenard explains. “Clients can count on knowing that it just doesn’t

Serving Aurora, Newmarket & Surrounding Areas

happen in my office. There is no potential for something to slip through the cracks.” While Lenard’s hard work, dedication and passion definitely played a significant role in his success and accolades as a realtor, he credits his staff as a key factor as well. “I could not have achieved the levels I have without the support of the people who work with me, My “service with professionalism” promise begins at reception and continues all the way through the buying and selling process,” he says. “I am driven to exemplify what this business should be, the professional level that the consumer should expect to receive and the only way to know the difference is to experience it.” A lot has changed since Lenard first started in the business, most notably, the use of many more platforms to promote properties than in the past. Lenard and his team utilize every medium possible to help their clients. “For me, the virtual tour is the biggest selling tool in today’s market,” he says. “When it comes to finding the perfect home, the virtual tour gives buyers the perfect opportunity to preview a property before deciding if they want to take the time to view it in person.” No industry is without its challenges and real estate, with its influx of “discount and less experienced sales reps and brokers”, is no exception. Lenard does not let this discourage him, and continues to provide exemplary service with value added components such as experienced negotiating skills, superior marketing skills that he knows many people will still desire. As well as being a registered realtor and broker of record, Lenard is also a mortgage broker and Tarion-registered builder, which allows him to provide far more services than the average realtor.

“I’ve broken a lot of new ground in the real estate industry with my vertical integration,” explains Lenard. “I help people make the biggest investment decision of their life and truly believe I am the most qualified individual to do that.” For someone who welcomes new opportunities, one thing that hasn’t changed for Lenard in 27 years is his love for the town of Aurora, a place with a true sense of community, where he continues to live and work. Over the years, Lenard has established himself as reputable local business person that people recognize and trust. Much of his business is repeat and referral based, a testament to his solid reputation. Lenard believes in giving back to others and the community and is involved in the Aurora and neighbouring Newmarket communities contributing both his time and financial support to many local associations, kid’s sports teams, and charity organizations like the Yellow Brick House.

He has also been a member and director (1997) of the Aurora Chamber of Commerce since 1992, where he enjoys a reciprocal relationship. “I get a lot of business from my Chamber colleagues. Business people understand how much effort you put in. My clients often ask for referrals for different services as well and I usually direct them to someone I know through the chamber,” Lenard says. “Word of mouth continues to be a very powerful marketing tool, even in this digital age.” After more than a quarter century, Aurora’s leading real estate professional has no plans to slow down. “My practice is thriving and I’m at the top of my game,” he says. “I would like to spend time mentoring, teaching and consulting down the road. I have acquired a fair bit of knowledge and I am more than happy to pass it on.” Lenard Lind continues to combine passion and career - something most people can only wish for - to provide his clients the best possible real estate experience through “Service with Professionalism”.

15105 Yonge Street, #100, Aurora, ON 416-410-8223 www.hallmarklindrealty.com

King’sView | Giving This Season

5 ways

to pay it forward this holiday season

1. 2. 3. 4.

Give a charitable gift. Many charities have a variety of options available for your donation, like family groceries. Healthy, nutritious food is always a welcome relief for anyone recovering from a personal disaster like a flood or house fire.

Volunteer your time at an organization that you care about.

While doing your grocery shopping, pick up extra items that can be donated to a local food bank. Proteins and healthy grains are most needed. Or pick up feminine hygiene products to give to a women’s shelter — essential items that are often forgotten about.

Spread the cheer and visit a retirement home to spend quality time with residents.

Take your family caroling in the community and make sure to visit any neighbours who may not be spending time with family and friends this season.

It turns out that seeing others do good helps inspire us to pay it forward. Show your thanks for what you have by giving back this season through one of these five simple ways to make a difference. — www.newscanada.com

Kingsview • Holiday Edition 2016

How to personalize charitable gifts A mong the endless gift choices for the holidays, many of us are thinking about giving a charitable gift this year. According to a recent survey, six in 10 Canadians agree that charitable giving is a great way to get someone a memorable present. And the best way to make it unforgettable is to pick a gift that aligns with the recipient’s personality and values. For the book lover, enjoying the warmth and comfort of a good book and cozy blanket is an enjoyable way to spend time this winter. You can give a gift in their name that supports providing warm blankets to refugees in need. For the food lover, provide sustenance in someone’s time of need by giving a gift that supports family groceries or hot meals. For parents, there’s nothing more important than the health and well-being of their children. Help parents in developing countries by giving a gift that supports maternal, newborn, and child health. The Canadian Red Cross has a variety of gifts you can give this holiday season and you can even send a paper or electronic card with a personal message along with your gift. — www.newscanada.com

TAKE YOUR LIFESTYLE TO A WHOLE NEW LEVEL AND DISCOVER ENRICHED RETIREMENT LIVING

Kingsview • Holiday Edition 2016

The Charm of

Kettleby Story by Chris Traber

Kingsview • Holiday Edition 2016

he tiny hamlet of Kettleby in King Township is, in many ways, a microcosm of Ontario’s pioneering

history. Surrounded by rolling hills, Kettleby is nestled on a rise of land between two valleys dissected by the meandering Kettleby Creek. Officially settled on May 20, 1801 when Dorothy Burger, a United Empire Loyalist, was granted a patent for a lot in King Township, the settlement soon became one of the busiest locations in the township. In 1803 relative John Burger bought the lot, and in 1825 sold one hundred acres to Jacob Tool of Pennsylvania, who built the first Kettleby sawmill powered by the stream’s flow.

The heart of Kettleby looking east

The industrious Septimus Tyrwhitt purchased 46 acres of Tool’s property in 1842, spurring development of more mills and the eventual settlement of Kettleby. Tyrwhitt built massive flour, woollen and oatmeal mills, a cooperage and a distillery. Locals wanted to call the settlement Tyrwhitt’s Mills, but as an officer in the British Militia Garrison in York during the 1837 Rebellion, Tyrwhitt named the community after his aristocratic family’s ancestral home of Kettleby in Lincolnshire, England. On August 6, 1851, the first post office was opened with James Tipping in charge, and was named Kettleby Mills, Canada West. In September 1859, it was renamed simply Kettleby. Kettleby soon became the regional centre of business and shopping. The mills at Springdale, built in 1879 by Ira Webb, were known as “Webb’s Mills”, and supplied many nearby villages with lumber. Mount Mellick Mill, a lumber mill, operated day and night during its height of production. In the day, Kettleby proudly boasted several hotels, shoemakers, blacksmiths, a dressmaker, a milliner, a weaver and a tailor. There was also a general store, wagon maker, farm implement factory and a Temperance Hall with the largest membership in Ontario. The arrival of the railway in King Township in the latter 1800s had an adverse effect on Kettleby. The lumber supply was almost exhausted and the potash and flour export trade languished. The factory system began to put small local mechanics out of business. The train traveled

from Toronto to present day Aurora changing the main routes of travel and settlements in King Township away from the hamlet. The Kettleby story would not be complete without mention of the Sons of Temperance who dealt with the social problems and hardships resulting from excessive drinking. In the 1850’s, the Total Abstinence Society built a Temperance Hall which was used for practically all community meetings. The last meeting in the hall was held in 1938. In 1940 the hall was purchased by the Women’s Association in Kettleby United Church, and in 1968, the hall was moved to Black Creek Pioneer Village in Toronto. Today Kettleby is an unincorporated community some 6 km. west of Newmarket. The hamlet spans 1 sq. km. while the Kettleby postal area spans 32.5 sq. kms. of land area. Modern day Kettleby has 40 dwellings, a church, cemetery, the popular Kettleby Valley Camp and the Trywhitt Conservation Area. Dorios Bakery, the sole business on main Kettleby Rd., is a delight for its oven fresh baked goods and lunch menu. A 2012 census pegs Kettleby’s population at 101 folks. Today, nothing is left of the old mill site except a small pond. Kettleby’s many 19th century heritage designated homes stand strong and line the winding narrow main street that crosses a single lane bridge over Kettleby Creek. The University of Guelph conducts agricultural research at the Muck Crops Research Station in the Kettleby area.

What Kettleby lacks in size, it more than makes

Historic local church

for with a strong sense of community spirit, said Deb Schulte, the Liberal Member of Parliament for King-Vaughan. “It may only be a short trip to Toronto, but it’s still very much a small town. It embodies all those things we come to expect from smaller communities, right down to its charming homes, open green space and friendly residents.” Representing Kettleby this past year has shown me how deeply residents care about their community,” Ms Schulte said. “It really is a hidden gem.” For information on fairs, artisan shows and Christmas in the hamlet, visit kettlebyfair.ca.

Walking bridge to park and fairgrounds

Local Anglican Church

Kingsview • Holiday Edition 2016

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When entertaining during the holidays it is always great to have a few make-ahead recipes that you can have on hand when you have surprise guests or a busy schedule. Elements of these featured recipes – with the exception of the soft pretzel sticks – can be made ahead, saving you precious time during this busy season. One holiday menu staple is a cheese plate and with such great Canadian cheeses it is easy to put together a wonderful selection for your friends and loved ones. When assembling a cheese board it is nice to include at least one hard cheese (such as a sharp Ontario cheddar), one blue cheese and one soft cheese (such as Oka or Quebecois Camembert). Add in a couple of your favourite cheeses but try not to overwhelm the palate with too many choices. A piquant onion jam is always a nice counterpoint to provide, as is a homemade paté.

It is always great to have a few make-ahead recipes that you can have on hand when you have surprise guests.

Make-Ahead Baguette Bites Makes 24 pieces INGREDIENTS 2 baguettes 10 slices of prosciutto 1 wheel of Camembert Spicy red pepper jelly 6 plum tomatoes 1 pkg basil 1 ½ cups goat cheese 1 tbsp honey 1 tbsp olive oil Salt and pepper

Method

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Drizzle the olive oil and honey over the tomatoes and season with salt and pepper. Bake the tomatoes for 3 hours. Slice the baguettes through the middle. For the prosciutto and cheese baguette, slather each side of the baguette with the jelly. Place thin slices of the Camembert on one side and top with the prosciutto and the top half of the baguette. To make the tomato baguette, warm the goat cheese in the microwave for 30 seconds. Thinly coat each side of the baguette with cheese. Arrange the tomatoes on the bottom half of the baguette and top with the basil leaves and the top of the baguette.

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King’sView | Recipes toTry

Onion Jam

INGREDIENTS

Bourbon-Spiked Chicken Liver Paté INGREDIENTS 1 2/3 cups butter, softened 3 tbsp olive oil 2 shallots, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1 lb chicken livers, trimmed of fat and stringy bits 8 sage leaves, finely chopped 1 sage leaf for garnish 4 tbsp bourbon Salt and pepper to taste Method Place 2/3 of a cup of the butter in a glass dish in the microwave. Heat for 1-2 mins, until melted and separated. Carefully pour off the melted butter, leaving the milky solids behind. Heat 1 tbsp of olive oil in a frying pan. Slowly fry the shallots and garlic for 10 mins, until soft and tender, then remove to a plate. Clean the pan, place back on the stove and turn up the heat to medium high. Add 2 tbsp olive oil

Kingsview • Holiday Edition 2016

and put in the livers and the chopped sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle. If overcooked, they lose their smooth texture, becoming grainy. Pour in the bourbon. Simmer for a minute or so, then take the livers off the heat and place them into a food processor with the cooked shallots and garlic. Puree until the mixture is smooth. Add the rest of the softened butter and continue to mix until smooth. Add salt and pepper to taste, then transfer the mixture to a serving bowl. Place the sage leaf on top of the paté and carefully spoon the clarified butter over the top. Leave the pate to set in the fridge for at least 1 hour. The paté tastes best at least 1-2 days later and will keep with the butter undisturbed for up to 2 weeks.

3 large Spanish onions, thinly sliced 3 tbsp olive oil ½ cup brown sugar 2 tbsp maple syrup ¼ cup balsamic vinegar 2 tbsp brandy 2 springs of thyme 1 tsp hot sauce, Sriracha Salt and pepper to taste Method In a large skillet, heat the olive oil over medium heat. Add the onions and cook until browned, at least 10-15 mins. Season with salt and pepper to taste. Deglaze the pan with the brandy and add the brown sugar, maple syrup, thyme, hot sauce and balsamic vinegar. Continue cooking over low heat until the liquid has been evaporated and the onion mixture has reached a jam consistency, approximately 15 mins. Remove the thyme sprig and place in a mason jar. Store the jam in the fridge for up to 2 weeks. Serve at room temperature with your favourite cheeses and paté.

Makes 10 Skewers

INGREDIENTS 454 g (1 lb) Italian sausage links 454 g (1 lb) tiger shrimps 454 g (1 lb) scallops Olive oil Sea salt and freshly ground black pepper 250 g cured bacon 1 large ripe mango, peeled and cut into wedges Metal skewers or wooden skewers that have been soaked in water Chopped fresh parsley for garnish

METHOD Preheat grill to medium-high heat. Grill sausage until cooked through, about 15 minutes. Keep warm and set aside. Toss shrimps and scallops in olive oil, salt and pepper. Grill them just until cooked through, about 4-5 minutes. Grill mango just until soft with grill marks. Cook bacon according to package directions. Cut mango, bacon and sausage into bite-sized pieces. Assemble skewers, adding mango, bacon, shrimp, scallop and then repeating sequence. Garnish with a drizzle of olive oil and freshly chopped parsley. Serve warm.

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King’sView | Recipes toTry

Antipasto Spiedini Makes 24 INGREDIENTS 12 mini tomatoes, halved 24 bocconcini, cocktail-sized 24 basil leaves 1 can artichoke hearts 24 pieces of salami, thinly sliced Sprouts for garnish Marinated mushrooms (see below) 12 cremini mushrooms, small 4 tbsp olive oil Pinch of chilli flakes, optional 1 lemon, juice and zest 4 thyme sprigs Salt and pepper

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Method Place all the ingredients for the dressing in a bowl and mix thoroughly. Adjust seasoning if necessary. To marinate the mushrooms, heat the olive oil in a skillet over medium heat. Add the mushrooms and chilli flakes to the pan, season with salt and pepper and sauté for 3-5 mins until just cooked. Transfer the mushrooms to a bowl and add the lemon juice, zest, thyme and extra olive oil if needed. Let the mushrooms marinate in the fridge for 4 hours.

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Skewer cheese, meat, basil and one of each vegetable on skewers. (Or mix and match your own.)

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To serve, dip the skewers in the vinaigrette, place on a plate and garnish with sprouts.

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Kingsview • Holiday Edition 2016

Drain the artichokes and slice in half lengthwise.

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Soft Pretzel Sticks Makes 24 INGREDIENTS 1 ½ cups warm water, 110 F 1 tbsp sugar 2 tsp kosher salt 2 ¼ tsp (1 pkg) dry active yeast 4 1/2 cups all-purpose flour 2 tbsp butter, melted Olive oil 10 cups water 2/3 cup baking soda Kosher salt Method Combine the 1 ½ cups warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 mins, or until the mixture foams. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 mins.

Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 mins, or until the dough has doubled in size. Heat the oven to 450 F. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided sauté pan or a roasting pan (something wide and shallow is best). Turn the dough out onto a lightly oiled work surface and divide into 4 equal pieces. Cut each quarter into 4 equal pieces and roll into a log. Place the pretzels on a half sheet pan. Repeat with the remaining pieces of dough. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans and sprinkle with kosher salt. Bake until dark golden brown, 12 to 14 mins. Transfer to a cooling rack for at least 2 mins before serving.

Indian Spiced Shrimp With Herbed Yogurt Dip INGREDIENTS 1 900 g package (31-40) large uncooked shrimp, peeled and deveined 2 cloves garlic, grated 2-1/2 cm (1 inch) of ginger, grated 2 mL (1/2 tsp) turmeric 2 mL (1/2 tsp) garam masala 2 mL (1/2 tsp) coriander 1 mL (1/4 tsp) cumin 1 small pinch cayenne pepper (optional) Salt and pepper, to taste

HERBED YOGURT DIP 250 mL (1 cup) plain Greek yogurt 1 clove garlic, finely grated

METHOD In a large deep oiled skillet, cook the garlic and ginger on low heat until softened. Add the spices to the pan and mix together. Add the shrimp to the pan and mix to evenly coat the shrimp in the spice mixture. Cook until the shrimp are cooked through and opaque. In a medium-sized bowl, add the ingredients for the yogurt dip and mix until fully incorporated. Place the shrimp on a large serving platter and serve with yogurt dip.

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King’sView | Mix It Up

Holiday Solstice Glassware: Highball Garnish: Cranberry/mint sprig skewer Serves 1 INGREDIENTS 2 oz fresh lime juice 1-1/4 oz maple syrup

Method Add lime juice, maple syrup, cranberries, mint leaves and bitters to a cocktail shaker and top with ice. Shake vigorously for 10 seconds and pour into glass. Top with ginger beer, adding club soda if you find it too spicy. Garnish with a mint sprig pushed through a cranberry.

7 frozen cranberries 9 mint leaves 3 dashes cranberry bitters or Angostura bitters 3 oz ginger beer 2 oz club soda (optional)

Reindeer Juice Glassware: Highball Garnish: Lime wheel Serves 1

INGREDIENTS 2 oz cranberry juice 1 oz lime juice 1 oz simple syrup (recipe follows) 1 oz diced cucumber 7 frozen cranberries 3 dashes Angostura bitters 1 sprig rosemary sprig 2 oz tonic water Method Add cranberry and lime juices, simply syrup, cucumber, cranberries, bitters and rosemary to cocktail shaker, then shake vigorously for 10 seconds. Pour contents into glass and top with tonic water. SIMPLE SYRUP To make your own simple syrup, add 500 mL of sugar to 500 mL of water and bring to boil. Reduce volume by approximately 10 per cent, remove from heat and let cool.

“

Choose a glass with some personality and pizazz to present your drink in and add to the “wow” factor. These also make great gifts for other hosts!”

Kingsview • Holiday Edition 2016

very great host needs a fabulous mocktail recipe to wow guests with during the festive season. The best thing about mocktails is that everyone can enjoy them. And don’t be fooled; non-alcoholic drinks can be even more tasty and fun to serve than their alcoholic counterparts. King’sView enlisted Adrian Stein, award-winning mixologist, to create these four exclusive mocktail drinks. Read on for his recipes and steps to create the perfect mocktail this holiday season.

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King’sView | Mix It Up

“

To avoid last minute disappointment, remember to shop ahead and stock up on special ingredients, such as ginger beer, tonic water, simple syrup and bitters.”

Santa Shake

Glassware: Milkshake glass or giant mug Garnish: Crushed candy cane and a mint sprig or cookie straw (optional) Serves 1 INGREDIENTS 500 mL 2 per cent milk 2 scoops PC Candy Cane Chocolate Fudge Crackle Ice Cream (or other mint ice cream or frozen yogurt) 1 oz simple syrup (recipe follows) 3 dashes mint bitters Whipped cream Method Add all ingredients to cocktail shaker and top with ice. Shake vigorously for 10 seconds and then pour into glass. Garnish with a mint sprig or apple fan.

Winter Cider Smash Glassware: Highball Garnish: Mint sprig or green apple fan Serves 1 INGREDIENTS 3 oz apple cider 1 oz butterscotch syrup

Contributors/Sources Recipes: Adrian Stein, mixologist, 289-3382070, stein.adrian@gmail.com Glassware: Yonge Street Winery, Aurora, yongestreetwinery.com Ginger beer, tonic water, bitters: Yonge Street Winery, Aurora, yongestreetwinery.com Gold bowls: Superstore, realcanadiansuperstore.ca Glass bowls: Bowring, bowring.ca Location: The Citizen, thecitizento.com (522 King St. W., Toronto)

Kingsview • Holiday Edition 2016

1 oz lemon juice 1 oz diced green apple 7 mint leaves 5 dashes Angostura bitters Method Add all ingredients to cocktail shaker and top with ice. Shake vigorously for 10 seconds and then pour into glass. Garnish with a mint sprig or apple fan.

Holiday ready Thoughts from our expert on being prepared for anything By Michael Pinkus

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King’sView | Holiday Ready

t’s hard to believe the holidays are right around the corner. What happened to that long, hot summer? Now I sit out on the back deck and it’s dark far too soon. Winter is definitely coming ... the holidays will soon be here and the stress of finding just the right gift will weigh heavily on our collective shoulders. It’s not just the gifts, it’s all the other stuff that comes with the holidays: parties; simple get-togethers (which never are); dinners; open houses; and the list goes on and on – family, friends, the office. It gets crazy how many people we come into contact with and how much we think about what ‘the right thing’ is to give someone. A large part of many holiday events is about beverages: there are before-dinner drinks, after-dinner drinks, during-dinner drinks; there’s also New Year’s Eve to think about, and of course there’s gift giving. I’m here to lend a hand so your stress factor should be significantly lowered. Below is a list of some holiday favourites, both new and old, that should really put you in everybody’s good graces. I’ll offer up some New Year’s bubbly and a couple of

really good dinner wines, plus some special gift giving wines you’ll have to search out but they will be so worth it, and then there are a couple of interesting desserts that aren’t the standard icewine. So get ready to make your list and check it twice ...

For New Year’s Eve, sparkling doesn’t have to be expensive – nor does it have to be champagne to be good. Featherstone 2014 Premium Cuvee Rosé Ontario ($29.95 LCBO#450700) For a first effort, it’s decidedly a pleasant bubbly that has gotten better with time in bottle; delicate raspberry and lime notes with nicely balanced acidity. (¬¬¬¬) Chateau D’Eternes Saumur Brut France ($15.15 LCBO#429696) Hard to believe the price of this traditional method bubble from the Saumur region of France (Loire), delicate bubbles with citrus and fresh biscuit notes. (****)

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Kingsview • Holiday Edition 2016

Special gifts – either for you or for that special someone – these Ontario wines are sure to please (order these wines on-line or call the winery). Hillebrand/Trius 2012 Grand Reserve Ontario ($55, winery only) Grand Red is the pinnacle of Trius winemaking, and in 2012 it really was just that. The layers in this wine are incredible with the fruit and spice playing well together along with some intense mocha and cherry there’s a smokiness that makes its way in there too; this is one to lie down for a decade or more. (¬¬¬¬ ½) Pillitteri 2012 Exclamation Commendatore Ontario ($50, winery only) A wine named in honour of Gary Pillitteri, who achieved the title of Commander of the Star of Solidarity by the Italian government. A real mouth-filling affair that’s pretty from nose to palate to finish. Fruity with loads of plum, black cherry and raspberry plus the addition of vanilla and cinnamon on the finish. It’s well-rounded and totally satisfying, plus it has great potential for the future. (¬¬¬¬½)

Dessert ... ice is nice but sometimes there are other cool drinks that will satisfy your sweet-tooth. Torres Floralis Moscatel Oro Spain ($15.95 LCBO#642173) Floral, orange peel, almond, candied citrus peel; a stunning achievement in a dessert wine you won’t soon forget. (¬¬¬¬+) Fratello Hazelnut Liqueur Italy ($35.95 LCBO#455758) For those who dig the taste of hazelnuts this is for you, heck even if you don’t you’ve gotta try this stuff; it’s creamy, it’s smooth and it’s a pure delight for after dinner sipping. (¬¬¬¬+)

Red for dinner? Pinot Noir is appropriate this time of year but sometimes you need to walk on the wild side. Two Hands 2015 Gnarly Dudes Shiraz Australia ($29.95 LCBO#660043) You’ll totally dig the fruit-spice mix that leans dark-fruited, it’s delicious all on its own; grab a glass and try to stop sipping. (¬¬¬¬) Masi 2012 Campofiorin ($21.95 LCBO#155051) Not every vintage is considered five-star at Masi, but 2012 was, and what’s more, they are very stingy about passing out those stars, so what you’ll get in the bottle will be worth every penny. This is the original Ripasso from Italy ... and still one of the best. (¬¬¬¬+)

Michael Pinkus is a multi-award winning wine writer, past-president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events App. You can follow him through his website: MichaelPinkusWineReview.com

Kingsview • Holiday Edition 2016

Kingâ&#x20AC;&#x2122;sView | Faces in the Crowd Remembering the fallen in Schomberg

Kingsview â&#x20AC;˘ Holiday Edition 2016

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