KingsView Winter 2015 by York Region Job Print

King’sView King’s Holiday 2015 Edition

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Kingsview • Holiday Edition 2015

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King’sView

table of contents

Letter from the Mayor

Art Hindle

12 Winning Horses Schomberg Farms

Dog Tails

Beth Underhill

Gift Guide

King City Keeps Growing

Décor Trends 2016

Dining in King

Faces in the Crowd

Recipes To Know 17 Roasted Squash Salad with Apples

Holiday Edition 2015 Publisher Ian Proudfoot Regional General Manager Shaun Sauve Contributing Editor LeeAnn Waterman Contributors Tim Kelly Advertising Manager Tanya Pacheco Advertising Sales Dawn Chaykowsky Bryce McGregor Nino Michela, Joe Montagnese Alexis Reinhardt, Tony Segreti Howie Taylor Regional Director of Creative Services Katherine Porcheron Graphic Design Brenda Boon Kimberly Fong Director ofAdministration Rob Lazurko Director of Distribution Carol Lamb

28 Apple Oliebollen & Amaretto Eggnog

Quinoa Arancini

Citrus Chicken with Minted Yogurt Sauce

Short Rib Sliders

42 Rack of Lamb with Dijon-Rosemary Glaze Cover Photo by Howie Taylor 4

Kingsview • Holiday Edition 2015

45 White Chocolate Raspberry Cheesecake

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 8611 Weston Rd, Unit 29, Woodbridge ON L4l 9P1

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Letter from the Mayor

n behalf of Council, I am pleased to welcome you to the 2015 Holiday Edition of Kingsview. Join us for our Holiday Season festivities including tree lighting ceremonies in King City, Nobleton and Schomber’s A Main Street Christmas and a host of other events. Holiday and winter events flourish in our community and cultural facilities such as the King Township Heritage and Culture Centre, Community Halls and Public Libraries. To kick-off the New Year join us for the Township’s Annual Pancake Breakfast taking place at the Trisan Centre in Schomber on Saturday, January 16th, 2016 from 9:00 am to 11:00 am followed by a 1 hour free skate with Mayor Pellegrini... see you there! Pick up your copy of King’s Community Map now available for sale for $10 at the Municipal Office, Trisan Centre, Nobleton Arena and all Public Library Branches. Also coming is the new Business & Community Directory as well as the new Waste Calendar. These are all great resources to have at your fingertips! As always, I would like to take this opportunity to encourage you to get involved in your community and ShopKing. Visit www.king.ca to explore the opportunities available in your hometown. Best Wishes,

Mayor Steve Pellegrini Township of King

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Holiday Edition 2015 • Kingsview

King is where I his heart is Story by Tim Kelly

f you’ve turned on a TV set over the past four decades you’re familiar with his face and especially his voice. But you probably don’t know Canadian actor Art Hindle lives right here in King Township. Hindle, 67, has been in loads of television shows and movies since the 1970s and has no intention of slowing down. Like fellow Canuck actors Christopher Plummer and William Shatner, both in their mid-eighties, he intends to keep going right to the bitter end. “I know Chris and he won’t go, he’s not going anywhere,” he said about Plummer. continued on page 10

Art with Prime Minister Justin Trudeau Photo Courtesy of Fred Chartrand

Kingsview • Holiday Edition 2015

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With all those shows and movies it might be hard to pick a favourite role. After all, Hindle has guest-starred on such iconic fare as 1980s super-hit Dallas and other classic shows like Cannon, Baretta, Starsky and Hutch, Barnaby Jones, MacGyver, Murder She Wrote, 21 Jump Street, L.A. Law and Matlock, to name just a few. But it’s Porky’s, the classic Canadian-made early 1980s movie that centres around a group of teenage boys and their sexual coming of age escapades, that Hindle said is his favourite role. “It’s a movie every young man should see,” said Hindle. He also points to a starring role on the multiaward winning Canadian series E.N.G. that ran for five seasons and focused on a newsroom that filmed breaking stories amid personal relationships. But what was it that brought Hindle, who lived in California for nearly three decades, to King? In a word: love. In 2001 he reconnected with his wife, Brooke, who he’d first dated briefly back in 1971, and they married shortly after. “She (Brooke) wasn’t crazy about Los Angeles. If you compare King Township, Los Angeles loses out in a big way, especially because of all the beauty and all the wonderful things about King. It was an easy decision for me to stay in King.” Hindle said he wasn’t tired of L.A. An avid golfer, he said he could play there, “364 days a year.” “Los Angeles is one of those places that, if you know where to go and you know what to look for and you know what you want, it’s a wonderful place to live. There are lots of places to hike. There are some beautiful places, Malibu, the Hollywood Hills, Santa Monica Mountains, the beaches and coastline… though the traffic has gotten much worse,” he said. “I have the best of two worlds here. I’m a big city boy and I’m just a quick ride on GO to the Big Smoke,” said Hindle who grew up in the Beaches in Toronto. He said he enjoys plenty of things about King including the chance to enjoy a fine meal locally. There are fabulous restaurants like Hogan’s Inn and Locale in King City and for great coffee, The Grackle in Schomberg. You don’t have to go far for fine dining. Hindle is vice president of external affairs for ACTRA, the Canadian actors union. He said the job involves, “mainly lobbying Queen’s Park and Ottawa.” Hindle is excited about the federal election and adds, “Justin ‘gets’ the tremendous economic impetus Canadian arts and culture gives communities like King and everywhere else across the country.”

Kingsview • Holiday Edition 2015

He’s still very active with current projects on the go including acting, directing and mentoring young filmmakers and actors. “The offers never stop coming in. It keeps me going. I have no intention of retiring. Why would an actor retire?” he said. “I’m very active and I recommend that for anybody especially as they get into their senior years. I play golf and tennis locally. There are lots of beautiful courses in the neighbourhood: My favourite is Westview, but there are a ton of great ones.” Hindle said one of his favourite things about living in King Township is the “people you get to know from all walks of life.” “It’s also an animal township. I’ve grown to love horses as Brooke does. One of the first things I said was, ‘Horses are dumb,’ and she said, ‘No, they’re not.’ And she’s proven it to me. They’re actually very smart animals. I was the one that was dumb. But I wasn’t about her!”

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Holiday Edition 2015 • Kingsview

Schonberg Farm produces

Wi T

here’s just one letter difference between Schonberg Farm and Schomberg, the place where the famous horse stables are located. But that just happens to be a fortunate coincidence. “Schonberg stands for ‘beautiful hill’ in German,” says longtime farm manager Lauri Kenny, who has worked at Schonberg Farm for the past three decades. Owner Gus Schickedanz, who is a member of the Canadian Horse Racing Hall of Fame, has seen his farm produce an incredible 277 individual winners, 48 stakes winners and 38 stakes place horses, according to Kenny. “The last Canadian Triple Crown Winner, Wando, was born and raised here. He died in January of last year and he’s buried here on the

Kingsview • Holiday Edition 2015

ing Horses farm. Woodcarver won the 1999 Queen’s Plate and he’s buried here on the farm. Gus is the only Canadian breeder of a Kentucky Oaks winner, which is the race for fillies the day before the Kentucky Derby at Churchill Downs,” said Kenny. The charmingly named Gal In A Ruckus won the Kentucky Oaks in 1995. The farm has expanded over the years from the 250 acres it was when Kenny started to 350 acres today. “We have cut back quite a bit in last few years. We have 45 horses, where 10 years ago we had 120 horses. But Gus still enjoys the heck out of it,” said Kenny. Born and raised in Ireland, Kenny, who is 67, came to Canada in 1970. He recalls that in his youth, Ireland was, in his words, like a “Third World Country then.”

“Most farmers did their farming with horses back then, and I remember tractors sitting idle because there was no fuel to be had. I started out to be an apprentice electrician but came to friends with horses here and have stayed with it ever since,” he said. Kenny said the horse business is unpredictable and that it’s up and down. “You can’t be on top every year. There’s a saying that goes: ‘Try to breed the best to the best and hope for the best.’” He said it’s awesome when horses win races, especially ones that are on the farm at the time. “They grow up around you every day. Go down to the track when they’re two-year-olds. One is now 19 years of age but they still know you from the time they were born.”

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Dog Tails Sanctuary

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Story by Tim Kelly Photos by Howie Taylor

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t’s a dog’s – and horse’s – life at Dog Tales Rescue and Sanctuary in King City. Owners Rob Scheinberg and Danielle Eden are one couple who devote their lives to saving and caring for animals in distress. The pair, who live on the 106-acre property on the 19th Concession, actively seek out dogs and horses in trouble and then look for suitable owners to match with the animals. We had a chance to catch up with Scheinberg recently as he was working hard on the property doing what he enjoys best, tending to his animals. Q: How are things going? A: “They’re going amazing. We just brought in 69 new dogs from Miami and we just got a bunch of surrenders which is not good because we are getting them from Ontario. We got five

dogs from Greece and eight dogs from Israel, so we’re at about 90 dogs right now (late October). “We’ve got 49 horses and 48 of them, as you know, were rescued from slaughter. We’re at 22 staff and about 40 volunteers so we’re growing and growing.” Q: How are you doing with adoptions? A: “On Sunday, Oct. 25, we had the busiest Sunday ever actually that we’ve had in the past year. We had close to 70 applications for dogs. “But, before we release these dogs, we have to obviously check their health, make sure they’re all healthy with the vet who comes here every day. Plus we check their behaviour, we have to investigate how they are with people, kids, how they are with other dogs before we give them away to the public.”

Q: How are you in terms of capacity at your facility? A: “We’re licensed for up to 112 dogs, so we’re under capacity right now but we don’t want to be at capacity, we want to be roughly at 90-95 dogs and that’s where we are but this is only this past week. Before that we were at 30-40-50 dogs so we’re up and down, up and down. “We’re not going to bring any big batches of dogs until we again go down to 30 dogs and then we’re going to bring 20 at a time, 15 at a time. It’s winter and I think it’s going to slow down a little bit. “It’s getting busier every Sunday we find due to word of mouth, Facebook, Instagram. We have close to 35,000 followers on Facebook already – the one post we did on Miami, we had close to 150,000 who saw the post – so sharing and resharing, it’s crazy.” Q: What kind of condition are the dogs in when they come here? A: “The condition they’re in (shakes his head) …couple of dogs, battery acid was poured on them. We have dogs with cancer, we have blind and deaf dogs so it’s difficult. And horses too.” For much more information, visit www.dogtales.ca.

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Holiday Edition 2015 • Kingsview

SCHOOL

Internationally recognized since 1961, TMS School delivers a seamless, internationally-acclaimed educational experience designed to inspire and challenge students, from 18 months to 18 years, to discover the best of who they are and to achieve their full potential. OUR CONTRIBUTION TO THE COMMUNITY

SECRET TO OUR SUCCESS TMS seamlessly combines a flagship Montessori program for students from age 18 months to Grade 6, and an International Baccalaureate (IB) Programme for students from Grade 7 to Grade 12. The program focuses on more than mastering basic skills and knowledge, the students develop fully in academics, arts, athletics and citizenship. Starting at 18 months of age, TMS helps students to help themselves. Students develop confidence and higher level thinking skills necessary to make the most of whatever challenge they encounter. In TMS grades 7 through 12, individual student learning is globally benchmarked against other students in the IB program.

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Kingsview â&#x20AC;˘ Holiday Edition 2015

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At all ages, our students learn to take action to make positive differences in the school, the community and the world. The Bayview and Elgin Mills Campuses are located in Richmond Hill. TMS is a member of CAIS (Canadian Accredited Independent Schools) and accredited by IBO (International Baccalaureate Organization), CIS (Conference of Independent Schools) and CCMA (Canadian Council of Montessori Administrators). (905) 889-6882 Ext 2254 www.tmsschool.ca

RECIPES to know

Roasted Squash Salad with Apples INGREDIENTS 175 mL (3/4 cup) apple cider vinegar 60 mL (1/4 cup) Ontario honey 30 mL (2 tbsp ) butter, melted salt and pepper 1 Ontario butternut squash, peeled and cut into 2-cm (1-inch) cubes (about 1 L/4 cups), reserve seeds 60 mL (1/4 cup) olive oil 15 mL (1 tbsp) chopped fresh Ontario thyme Leaves 2 Ontario Honeycrisp apples, cut into matchsticks 175 mL (3/4 cup) crumbled Ontario goat cheese Preparation Heat over to 375 F. In large bowl, whisk together 125 mL (1/2 cup) vinegar, honey, butter and a pinch each salt and pepper. Add squash and toss to coat; remove squash with slotted spoon reserving vinegar mixture. Place squash on parchment paper-lined rimmed baking sheet. Roast, basting occasionally with reserved vinegar mixture, until squash is tender, about 30 minutes. Set aside. Meanwhile, separate seeds from pulp; soak seeds in bowl of water for 5 minutes. Drain and place on clean tea towel; dry seeds and remove any excess

Recipe and photography by Foodland Ontario

pulp. In small bowl, toss seeds with 5 mL (1 tsp) oil and a pinch each salt and pepper. Spread in single layer on small parchment paper-lined baking sheet and bake until seeds are golden, 8 to10 minutes. Place on paper towel. In small bowl, whisk together remaining vinegar

and oil, thyme and a pinch each salt and pepper. Set aside. In medium bowl, toss squash and apples with enough vinaigrette to coat. Place on large serving platter. Sprinkle with crumbled cheese and roasted seeds.

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Make Holiday Decorating Easier This Year

t is not the holiday season until homes, stores and town centers are decorated in lights and tinsel. When entire neighborhoods are enhanced by bows and ani-mated figurines, the celebratory tone is set and decorations can trigger happy feelings associated with holiday gatherings. Some people find holiday decorating enjoyable and eagerly anticipate taking out storage containers and sorting through all of their memory-laden trinkets, while others are less enthusiastic about readying their homes for the season. No matter which group you fall into, the following are some simple tips to make holiday decorating easier. • Plan to decorate on a day when you do not have any other responsibilities. Choose to decorate on a day when you can devote your full attention to decorating, avoiding a day when you might be distracted by other things. If you prefer to decorate alone, ask a friend to watch the kids or have a spouse take them out of the house for a few hours. If decorating is a family event, find a day when everyone’s schedules are clear. • Take out the decorations the day prior. Hauling boxes and containers from the attic or basement can take a while. Take some time to move all of the decorating items to a main floor of the house the day or night before your decorating marathon. This way you won’t get discouraged or tired by the task even before the real decorating has begun.

• Put the tree up first. The Christmas tree is the a focal point of holiday decorations, so set up the tree and decorate it before you get started on decorating the rest of the house. If you do not get to all of your other decorating, at least the tree will be ready and your home will still have some holiday appeal. Once the lights are on, decorating the tree is a great activity for keeping the kids busy while you handle other jobs. • Divide and conquer. Nothing makes holiday decorating go faster than delegating decorating tasks. Assign specific tasks to your helpers. Put one person in charge of decorating the living room while another handles the outside lights, wreaths and inflatable items. • Turn on the tunes. Working to music frequently takes your mind off of the work and will help pass the time more quickly. Have your favorite holiday playlist at the ready and turn up the volume. Sing along to the carols or contemporary songs while you are elbow-deep in decorations. • Take some breaks. Working hungry or tired may lead to sloppy work or frustration. There’s little chance of untangling a knot in the lights with your patience in tact if you haven’t eaten for hours. Plan some time for lunch while you sit and rest. Survey the work you’ve done and make a list of the next steps. After the hard work of decorating, you’ll likely have a sense of accomplishment. Now it’s time to enjoy the holiday scene and prepare for the excitement of the weeks ahead.

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Kingsview • Holiday Edition 2015

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Questess for

n t a e r G

eth Underhill has been competing so long she’s probably forgotten more about horse show-jumping than most people ever learn about it. The 53-year-old Georgetown native owns Beth Underhill Stables in Schomberg and has been competing for more than three decades. She was part of the Canadian team in the 1992 Olympics in Barcelona and also competed at the 1991 and 1999 Pan Am Games. She won silver medals in individual and team jumping in at the 1991 Pan Ams and a gold in team jumping at the 1999 Pan Ams. Underhill was a commentator for CBC at the 2008 Olympics in Beijing where fellow King Township resident Eric Lamaze of Schomberg won the gold medal for Canada in show jumping.

And, with her vast knowledge of the sport, Underhill was just named Jump Canada Young Rider Development Program Advisor in late October, a position that will see her work as a mentor with Canada’s best young riders. “I am honoured to receive this appointment and excited to have the opportunity to help the next generation of equestrians establish their place in the future of show jumping sport in Canada,” said Underhill in a statement. “I think the development of our young riders is essential to our sport, and by encouraging participation, education and competitive opportunities, it is my goal to inspire the youth in our sport to become members of the Canadian Equestrian Team. I am looking forward to what we can accomplish together.” A 30-year resident of Schomberg who works and competes in Florida during the winter months, we had a chance to talk to Underhill, who shared some of her vast knowledge about show jumping.

Q: How does a horse communicate with a rider? A: “You can have a very talented horse that will have much better results with one particular rider over another and it’s just that connection, that symbiotic relationship, a particular rider’s emotion, style and technique will just bring out the best in a horse. Patience is a big virtue in our sport. There’s so many highs and lows and a horse’s jumping career hopefully lasts at least 10-12 years so you potentially have a lot of time to spend with a horse that you grow into and get to the top level. That time, those hours spent in the saddle, you learn a lot about each other.” Q: What about the difference between training and competing? A: “I look at the competition, like a student in school. The competition is like the test. But the homework is done at the farm where we’re doing gymnastic training and we’re doing flatwork and we’re doing conditioning and all of those things that I do every day with that horse, that’s what is building that relationship between us. When you get to the competition, you make assessments based on how your horse performs; things that when you go home you say, ‘I’m going to try this, I’m going to try that’. I always try and have a long-term plan with a horse but be prepared to make changes to that plan based on the results we get in the competition ring.” Q: How do you know on the day if your horse has got it or doesn’t have it? How can you tell? How easy is it to know that? A: “It’s not always easy, often times when you know your horse really well; there is a course designer and he’s the person that creates the course we jump and it’s different each time. When I walk a course, I will know my horse’s strengths and weaknesses and think OK, I need to do a warmup jump to prepare a little bit, or my flatwork, I might change a little bit, to create a better fit for my horse for that particular course. At the competition, hopefully, everything that you’ve worked on comes together.” Q: What’s the right blend in speed and jumping for riders?

Kingsview • Holiday Edition 2015

A: “The first part is with top riders in the sport, you obviously need a top athlete (horse) as your partner. Those horses are kind of like finding needles in a haystack. Most of us can’t afford to buy them when they’re at that level. We develop them as young horses. Often, it takes many, many tries, it takes many, many horses before you get one to get to that very top level. They’re like any athlete, they’re super elite. “In terms of the competition, you know how to put pressure on, without creating a frantic reaction. You know how to ride with speed, without having your horse lose its focus and concentration. With any sport, when it looks easy and it looks smooth, there is a lot of finesse and training that has brought both athletes to that level.”

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Creative Solutions for Table Centerpieces

ntertaining guests is a great way to open and share your home and make memories with family and friends. If your entertaining includes a meal, chances are everyone will be sitting at the table to dine and converse. A beautifully set table can make guests feel welcome and establish the ambiance for the meal. A centerpiece is at the heart of a well-dressed table. While centerpieces are most often associated with formal affairs, any meal or gathering is enhanced with the right centerpiece. Here are some easy and elegant centerpiece ideas to dress up your dinner table. Fresh Flowers Floral arrangements make for great centerpieces. Such arrangements can be as simple or as extravagant as you desire. For casual meals, consider picking some flowers from your own garden or a nearby field. Spring daffodils or cherry blossom branches can add color to

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a table. Some smaller, potted impatiens or begonias make great centerpieces for summer soirées, while autumn and winter blooms work for holiday gatherings and parties. If you want an even more special touch, consider working with a florist. Explain the theme of your party and ask the florist to recommend appropriate flowers for the gathering based on your theme. Fruit and Foods Floral centerpieces may be some of the most popular, but food also works as a base for interesting centerpieces. Grab an unused soup tureen or some decorative vases and fill them with an assortment of items. Lemons, oranges and other citrus fruits add a splash of bold color to a table. Otherwise, look for exotic foods that have interesting appearances, like prickly pears or artichokes. Fill a tall vessel with walnuts or chestnuts for an earthy look. A large basket

brimming with assorted breads and crackers looks attractive and is also ready for guests to dig in. Candy Whimsical parties or children’s events can be made more fun with clever centerpieces made from candy. Stick lollipops into buckets filled with sand or push them into a foam form to make a candy topiary. Canisters filled with candy of all shapes, sizes and colors appeal to guests’ eyes and their affinity for sweets. Miscellaneous Items Look around the house for any number of other items that can be placed inside vases or clear containers. Bells, tissue paper, pebbles or confetti can be used to create attractive centerpieces for the table. With some inspiration and a little creativity, hosts and hostesses can create centerpieces that add a touch of elegance to any dinner party.

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What 's

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Callaway X2 Hot Driver

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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.

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Pandora

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Show your charm to her this holiday season with this fine bracelet available in a wide selection charms from silver to gold . Available at Finch Centre Jewellers

UGG Boots

Give her that practical gift she really wants. Show her you are up on fashion from the land down under by giving her these classic UGG boots. Her feet will remain toasty no matter what type of inclement weather comes her way. Available at Upper Canada Mall

Patagonia Down Sweater

Frosty mornings, cool evening air is ideal for the Patagonia Down sweater well. Ultralight, windproof and toasty warm, itâ&#x20AC;&#x2122;s ideal as a mid-layer or as outerwear in chilly climates. A great gift to make her feel warm and cozy. Available at Patagonia.com

Empreinte Lingerie

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Kingsview • Holiday Edition 2015

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RECIPES to know

ooking for lighter, yet still delicious holiday recipes? The cream in this eggnog is replaced with almond and coconut milk. Oliebollen are small doughnuts that aren’t too sweet and, when fried properly, will not take on too much oil. With the flavours of our grandmothers’ kitchens and healthier ingredients, we will enjoy a very festive season.

Apple Oliebollen INGREDIENTS 11 mL (2-1/4 tsp) yeast 60 mL (1/4 cup) warm water 2 mL (1/2 tsp) sugar 2 eggs 125 mL (1/2 cup) sugar 22 mL (1-1/2 tbsp) melted butter 375 mL (1-1/2 cups) warm milk 810 mL (3-1/4) cups flour 2 mL (1/2 tsp) cinnamon 5 mL (1 tsp) salt, sea salt or smoked sea salt 250 mL (1 cup) apples, 1/2-cm (1/4-inch) dice 125 mL (1/2 cup) currants 750 mL (3 cups) vegetable oil Topping 250 mL (1 cup) sugar 10 mL (2 tsp) cinnamon 2 mL (1/2 tsp) salt, sea salt or smoked sea salt DIRECTIONS Mix together yeast, warm water and 2 mL (1/2 tsp) sugar in a small bowl until yeast activates and rises. Set aside. In a separate bowl, beat eggs, 250 mL (1 cup) sugar and melted butter. Add warm milk and yeast mixture and stir until combined. Gradually add flour until completely mixed. Add cinnamon, salt, apples and currants. Mix until combined. Cover dough with a clean towel. Preheat oven to 170 Fahrenheit. Turn off oven and open door to let a little heat escape. Place dough in the oven, until it has risen (doubled in size), about 2 hours. Combine topping ingredients in a shallow dish. Heat vegetable oil in a deep saucepan, Dutch oven or deep fryer to 350 Fahrenheit. Drop the dough by tablespoons into hot oil, turn when browned on one side and finish cooking. When both sides are browned, remove the oliebollen and place on paper towel to drain. It is important to keep the size of the oliebollen smaller—this allows the inside to cook all the way through. Roll hot oliebollen in topping, then eat!

Kingsview • Holiday Edition 2015

Amaretto Eggnog INGREDIENTS 4 large eggs 125 mL (1/2 cup) sugar 500 mL (2 cups) almond milk 160 mL (1-1/4 cups) full fat coconut milk (not light) 180 mL (3/4 cup) rum 125 mL (1/2 cup) amaretto cinnamon nutmeg

DIRECTIONS Separate eggs. Whisk together yolks, sugar, almond milk, coconut milk, rum and amaretto. Let eggnog sit in the fridge for at least 2 hours. Right before serving, whip egg whites and fold into the eggnog, making sure there are no lumps. Pour into small cups and top with freshly grated cinnamon and nutmeg.

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Holiday Edition 2015 • Kingsview

Old Railway Station

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Kingsview • Holiday Edition 2015

hile King City, King Township’s largest village, is growing, it won’t be too long before it’s fully grown out. And that will be a good thing according to King Township Mayor Steve Pellegrini. “Within a decade it will be grown out, the way things are going right now. The development is occurring. To be honest, that’s a good thing because we’ll have no more dump trucks driving around. We can get back to peacefulness. We’re going only to 35,000 people from about 24,000 right now, in all of King Township. “Other municipalities have this desire to grow. We don’t have this desire to grow beyond 35,000 and we’re limited in our growth because of the Oak Ridges Moraine and the Greenbelt,” pointed out Pellegrini.

Marylake Shrine

As for King City itself, the largest of King City’s four villages – that also include Nobleton, Schomberg and Ansnorveldt – it will double in size before 2031. “In King City, we’re going from 5,500 to 12,000 but we’ve been able to maintain our greenspace with buffers three times larger than anywhere else,” said Pellegrini. The buffers are distances required between development and any natural feature like a woodlot, creek bed or wetland. In King they must be 30 metres while in neighbouring municipalities like Vaughan or Richmond Hill they’re just 10 metres. “Those larger buffers maintain spacious green areas and a feeling that everybody likes. And we’ve been good at maintaining larger lots. There are some that might argue against that because it’s not great intensification but it maintains spaciousness to add to the character of King,” the mayor said. One of the prime attractions in King City is the GO Station. “It’s an incredible asset. It’s desirable for newcomers to have the GO handy. We also have easy access to the 400 so that’s why King City is experiencing the majority of the growth compared to say, Nobleton or Schomberg.” One of the most anticipated developments ever in King City and the township for that matter is the coming of the 625-employee Magna International head office to the corner of Jane Street and King Road, scheduled for completion by the end of 2017. It’s eagerly awaited by Township council, the local business community and especially by the mayor. “Their (Magna) employees will be here, they’ll patronize our restaurants, our services, that type of thing. It’s incredible to have that opportunity for us here in King and we appreciate it.”

Marylake Augustinian Monastery

King City Firehall

King Township Museum

Downtown King City

Hogan’s Inn

Holiday Edition 2015 • Kingsview

recipes ow to kn

Quinoa Arancini INGREDIENTS Makes approximately 24 250 mL (1 cup) quinoa 1 L (4 cups) water 60 mL (1/4) cup flour 1 egg salt and pepper 1 ball of fresh mozzarella cut into 1-cm (1/2-inch) cubes 500 mL (2 cups) panko bread crumbs 500 mL (2 cups) canola oil 1 can crushed tomatoes 2 shallots, finely diced 15 mL (1 heaping tbsp) pepperoncini (or your favourite jarred hot peppers) 15 mL (1 tbsp) olive oil Preparation Heat olive oil in a saucepan over medium heat. Add shallots and fry until soft, about 2 minutes. Add tomatoes and pepperoncini and simmer for at least 2 hours over low heat. Place in a bowl ready for dipping. Bring water to a boil in a pot. Add quinoa, reduce heat to medium and boil uncovered for 15 minutes. Drain, cool under cold running water and drain very well. In a large mixing bowl, mix cooked quinoa, 1 egg, flour and salt and pepper to taste. Place panko in a pie plate. For each ball, take a heaping spoonful of quinoa mixture and place it in your hand. Push a small cube of mozzarella into the centre and form a ball. Roll in panko and set aside. Preheat canola oil in a large, sturdy pot or Dutch oven to 350 Fahrenheit. Place 6 arancini in the oil at a time and fry, turning to brown each side. Place on a paper towel-lined sheet to drain any excess oil. Serve immediately with the spicy tomato dipping sauce.

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Kingsview â&#x20AC;˘ Holiday Edition 2015

INGREDIENTS Makes 2 dozen 4 large chicken thighs, skin on 1 lemon, juice and zest 1 orange, juice and zest 15 mL (1 tbsp) salt 30 mL (2 tbsp) maple syrup pepper Yogurt Dipping Sauce 250 mL (1 cup) goat’s milk yogurt 30 mL (2 tbsp) mint, finely chopped salt and pepper

Citrus Chicken with Minted Yogurt Sauce

Preparation Preheat oven to 300 Fahrenheit. In an oven-proof pan or Dutch oven, heat olive oil and brown the ribs, approximately 2 minutes per side. Add shallots and cook for one more minute. Deglaze pan with red wine. Cover with a lid or foil and place in oven. Cook for 3 hours, or until the meat is falling off the bones. Remove ribs from oven and as soon as you can safely handle them, shred beef. Add barbecue sauce to shredded beef. (This recipe can be made ahead to this point.) Just before serving, reheat beef, assemble sliders, adding cheese slices.

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Short Rib Sliders INGREDIENTS Makes 24 Sliders 1.35 kg (3 lbs) beef short ribs or back ribs 30 mL (2 tbsp) olive oil 4 shallots, sliced 375 mL (1-1/2 cups) red wine 60 mL (4 tbsp) barbecue sauce 24 mini slider buns 24 small slices Camembert or blue cheese Preparation Preheat oven to 300 Fahrenheit. In an oven-proof pan or Dutch oven, heat olive oil and brown the ribs, approximately 2 minutes per side. Add shallots and cook for one more minute. Deglaze pan with red wine. Cover with a lid or foil and place in oven. Cook for 3 hours, or until the meat is falling off the bones. Remove ribs from oven and as soon as you can safely handle them, shred beef. Add barbecue sauce to shredded beef. (This recipe can be made ahead to this point.) Just before serving, reheat beef, assemble sliders, adding cheese slices.

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Kingsview â&#x20AC;˘ Holiday Edition 2015

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no place like home Holiday Edition 2015 â&#x20AC;˘ Kingsview

DÉCOR TRENDS 2016 Story by marcy Nemes

s the clocks fall back, and cool evenings turn into cooler days, it’s time for those of us with a décor bug to switch out our summer linens for a fresh harvest of chunky knit throws. The announcement of Benjamin Moore’s colour of 2016 is a definite nod to bright days ahead: Simply White…I call it a fresher, softer retake on a 20+ year classic, “cloud white”. If you are looking for a white palette but don’t want a cold tone most prevalent in the Calacutta stone trend this might be your ticket to ‘blanc bliss’! I love the soft vanilla undertone that isn’t overbearing. Like good wine and cheese, this one pairs beautifully with warm greys or classic blues. Drop into Design On King for your sample and let us know where the inspiration takes you. For those of you not smitten by the soft white movement, perhaps the sultry warmth of Silver Fox will catch your eye. Let’s call this one my personal ‘colour of the year’! Visualize a taupe with plum notes that plays nicely with rich mahogany veneers, slate grey velvets and metallic accents. Whatever your colour trend of choice for 2016 make it your own with a healthy dose of the other 2016 trend: texture. Visualise luxe faux furs, wire brushed hardwood flooring, beaded fretwork wallpapers, metallic grass cloths and leather finished countertops….no matter what your colour scheme you need to make this part of the story. Stop by for inspiration and get the ideas flowing for your next project. Design on King extends warm wishes for your holiday celebrations…and may your home be the elegant backdrop to cherished memories and gatherings this season!

Come see our brand new Woodbridge showroom for dazzling chandeliers, wall lights, flush mounts both in traditional and contemporary styles all up to 50% off! 7850 Weston Road Woodbridge (Hwy 7 & Weston beside MICHAELS) 905-264-7979 | www.Cairo-Glitz.com

Kingsview • Holiday Edition 2015

Holiday Decorations To Make With Kids Children love to help decorate with their own seasonal creations.

o your children love arts and crafts? Take advantage of their enthusiasm and make some beautiful home decorations for the holidays. Wreath of Buttons Thread buttons of different sizes on a wire to make a beautiful wreath. Use multicoloured buttons for a festive style, pastel colours for a softer look, or different shades of the same colour for an elegant effect. Complete the festive look by decorating it with a huge ribbon bow.

Christmas Pinecone Tree Find a large pinecone and paste some ball decorations on it. You could also use tassels, beads, buttons, or crunched up balls of tissue paper. A small box, an empty thread spool, or a toilet paper roll makes an ideal base. Apply a coat of paint and some ribbons or glitter to give it a festive air. Bulb Penguins Light bulbs and paint — that’s all you need to make some cute chilly-weather penguins. A stubby round bulb is the ideal shape for making

one. Add a touch of black and a hint of white for a little penguin tuxedo, and then all you’ll have to do is give him or her a funny face. Indoors Snowman Make a snowman that will last, no matter what the weather is like outside. Start with three boxes of various sizes, which you can paint or cover with paper. Affix some felt, buttons, cardboard, or pompoms as coat buttons, mouth, and eyes. For the nose, use a piece of cardboard or wood painted orange. And don’t forget the scarf !

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Home Owners Helping Homeowners With Expert Advice Holiday Edition 2015 • Kingsview

warm embrace

Written by Brenda Di Luca

Pictured above from Maple Drapery, Agata Olivieri and Patricia Tomasone.

Kingsview • Holiday Edition 2015

ow do you feel upon entering the favorite room in your home? Does it reflect your style? Does the aesthetic quality of the room convey the elements of unity, completeness and balance? When every room in your home welcomes you with a warm embrace than you have succeeded in making it truly feel like home. For many the excitement of creating a signature room in a home traditionally begins with selecting a paint colour for the walls. Sometimes the selection of flooring is also a decision that needs to be made before moving in the furniture. Then you set out with enthusiasm and passion to “dress up” the room with fantastic accessories such as artwork, vases and decorative show pieces. Finally, the arranging and rearranging comes to an end and you stand back to admire the once blank canvas from every vantage point. Something is invariably missing...something is not quite

balanced...the windows in the room scream “blank and bare”. Unfortunately, we often forget to dress the windows with drapery to complete and balance a room once the bare essentials are in place. Custom window coverings are often perceived as costly. As a result home owners, decide to purchase a readymade product or avoid dressing the windows altogether. This is where the resourceful designer takes the lead to determine the client’s price point. The importance of thinking ahead allows for a bud-get and a good designer to work within the budget. Custom drapery does not have to be extravagant or outlandish. Fabrics, trims and hardware can be purchased in high, medium and low price ranges to suit the space being decorated as well as the pocketbook. Your home is a retreat from the stresses and pressures of the outside world. Set out to make each room in your home a haven that exudes comfort, balance and style.

Holiday Edition 2015 â&#x20AC;˘ Kingsview

Deck Your Halls With Seasonal Style

reating a festive feel is integral to merry celebrations, and today’s hostess doesn’t skip a beat. Cindy Jardim, style and trends director at Lowe’s Canada shares two holiday trend directions. “Holiday décor is a reflection of the homeowner’s taste and style,” says Jardim. “This season we’re going to see a lot of red but it’s going to be presented in two distinctly different ways. One look is more classic with gold accents, while the other is more rustic, incorporating elements of nature.”

Traditional Warmth For those who enjoy the nostalgia of the holidays, Jardim suggests a modern continuation of a classic look to bring family traditions to life for a new generation. The two key colours to do this with are dark red and rich gold. When it comes to tree ornaments, add classic glamour by incorporating a variety of patterns and finishes in sparkling golds and reds topped with a traditional gold star to complete the look. The Rustic Home This season, many Canadians will want to bring the outdoors in. Red is the core colour of This 12-foot lit tree from Lowes features lights that change colour from warm white to multicolour at the touch of a foot switch.

this look, but it comes across in festive tartans and berry accents. Ornaments should represent nature – forest animals, pinecones and frosted balls in red, green, and snow white. Kids will love ornaments that look like handmade animal figures such as owls and foxes. Continue the rustic look with Christmas stockings and tree skirts with plaid with faux fur trim. More home decorating inspiration is available at lowes.ca. Source: newscanada.com

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Kingsview • Holiday Edition 2015

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3 Elements For Stunning Containers Select greenery for your container using the principles of summer container gardening: by Andrew HInd

Fillers The remaining space between vertical and trailing plants should be packed with fillers. These add depth to container and give it personality. Try fillers like white and red pine (especially attractive because of its pleasant scent), cedar, fir and juniper.

Vertical Accents Using tall boughs from shrubs with interesting texture or colour creates vertical interest and gives your arrangement stature. Examples include burning bush, dogwood, birch and variegated euonymus. Other intriguing choices that boast colourful berries are holly, winterberry, viburnum and bittersweet.

Trailers They’re invaluable in containers because they spill over the sides and mask the container’s hard edges, creating the illusion that the pot does not confine the arrangement. Trailers make the display look more natural. Evergreens are an excellent choice. Select branches that will drape loosely over the exterior of the container.

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Holiday Edition 2015 • Kingsview

RECIPES to know INGREDIENTS 2 racks of lamb Dijon-Rosemary Glaze (12 oz/375 g each) 2 tbsp (30 mL) Dijon mustard 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) vegetable oil 1 tbsp (15 mL) chopped fresh rosemary 1 clove garlic, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Garnish balsamic vinegar fresh rosemary sprigs

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Kingsview • Holiday Edition 2015

Preparation Preheat oven to 400°F (230°C). Place each rack, meaty side up, on cutting board. Using sharp paring knife, cut line across rack where meaty portion begins, about 3 inches (8 cm) down from rib ends. Cut off layer of fat between line and rib ends. Cut off meat and fat between bared ribs to expose bones. Holding each rack firmly and using knife, scrape exposed rib bones clean, removing any remaining meat and fat. Holding knife at 20-degree angle to meat and working with short strokes, trim fat from meaty portion of ribs to 1/8-inch (3 mm) thickness, lifting away fat as you work. Dijon-Rosemary Glaze: Whisk together Dijon mustard, lemon juice, vegetable oil, rosemary, garlic, salt and pepper. Place lamb in shallow dish; brush marinade over meaty part of lamb. Refrigerate for 30 minutes. With rib ends up, press racks together to interlink bones and form “guard of honour.” Separate bases about 1 inch (2.5 cm) to stabilize. Place on greased rack in roasting pan, drizzling with any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in 450°F (230°C) oven for 10 minutes. Reduce heat to 325°F (160°C); roast for 30 to 40 minutes longer or until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare. Transfer to warmed platter; tent with foil and let stand for 10 minutes. Remove all foil; carve between bones, allowing 3 chops per serving. Drizzle with a little balsamic vinegar, and garnish with fresh sprigs of rosemary.

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WWW.NORTHERNKARATE.COM Holiday Edition 2015 â&#x20AC;˘ Kingsview

simple tips to beat the winter blues

s the temperature grows more frigid, snow piles higher, and days get shorter, just the thought of leaving the house can seem like an insurmountable feat. When your mood is dropping as fast as the temperature outside, these tips and tricks may help to boost your spirits and make the most of the season. 1. Snack smarter. While the cold winter months might make you crave comfort foods and junky snacks, these options are typically loaded with sugar and refined flours, making

you feel even more sluggish. Opt for whole grains and complex carbs like spinach, yams, broccoli, beans, zucchini, and lentils which will fill you up while also providing long-lasting nourishment. 2. Plan a warm weather vacation. Turn your dreams into a reality by planning a trip to warmer weather. “Sometimes all we need is a change of pace and scenery during the winter months to recharge and unwind— whether you’re longing for breathtaking beaches and sunsets in Sydney, Australia, or a relaxation getaway to the white sandy beaches

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Kingsview • Holiday Edition 2015

of Turks and Caicos,” says Pierre-Jean Mayol at Aeroplan, one of Canada’s leading loyalty programs. 3. Make your environment brighter. Shorter days filled with more darkness can have a serious impact on our physical and mental wellbeing. Opening blinds, trimming trees in your backyard, and sitting closer to windows can help provide you with an extra dose of sunshine. 4. Get active. The winter usually makes us want to curl up in a blanket and glue ourselves to the couch for hours. Make an effort to break that cycle because exercise can actually help improve your mood and raise the brain’s levels of serotonin and endorphins. 5. Embrace the season. Instead of thinking of ways to avoid the cold and snow, take up a sport like ice skating or hockey. Make the most of the slopes and plan an adventure to the world-renowned mountains of Whistler, BC. With access to any seat at any time on all Air Canada flights, Aeroplan’s flight rewards make it easier to start planning your winter adventure right now. More information is available at aeroplan.com. Source: newscanada.com

RECIPES to know

White Chocolate Raspberry Cheesecake INGREDIENTS Crust 1 cup slivered almonds 2 cups graham cracker crumbs (7 ounces) 1/2 stick (1/4 cup) unsalted butter, melted Filling 8 ounces fine-quality white chocolate 4 (8-ounce) packages cream cheese, softened 1/2 cup plus 2 tablespoons sugar 4 whole large eggs 2 large egg yolks 2 tablespoons all-purpose flour 1 teaspoon vanilla 2 cups fresh raspberries (11 ounces) DIRECTIONS Crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan. Filling: Preheat oven to 350 degrees F. Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

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dining in King

Dream Team

ell established restaurateur Adam Iannacchino is at it again. His latest venture; Posto Panino tucked neatly inside the plaza at the corners of Dufferin Street and King Road in the rapidly expanding hamlet of King City, doesn’t fail to disappoint.

This time however he has brought in two highly qualified chefs; Angelo Racioppo and Carmen Lippa whose resumes speak for themselves. Combining over 50 years of culinary experience allows the trio to bring new ideas and flare to the Italian Cuisine. From the moment you enter this vibrant restaurant you feel at home in this new age design. Glancing on the wall you will notice a large map of the various provinces of Italy, to which all three point to their home towns. This dream team is not afraid to step outside the box when it comes to trying something new and creative. If you can envision it, chances are they can make it for you. Posto, means this is the spot; well this is truly King’s new hot spot to get your Italian flare. This stylish Italian eatery in King City, specializes in Italian sandwiches, stone baked pizzas, gourmet salads and home to the “Stone Chicken”. Chefs Angelo and Carmen have also been known for reinventing classic Italian cuisine with a modern twist. Iannacchino admits since opening, his restaurant is all a buzz in town, from high school students to town employees to construction workers coming to sample what true fresh Italian food can be. Whether you eat in or take out, the tradition of homemade high quality food with a contemporary twist will be sure to impress. To find out more about this rising star in the restaurant business go to postopanino.com

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Kingsview • Holiday Edition 2015

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with a Passion

or Mario’s Bakeshop owner, Mario Spizzirri a 25 year veteran baker, it’s not just about serving a great product, but also providing that personal experience. Mario makes a point to come out and talk to all the customers, so that they feel comfortable in his shop and this allows him to answer any questions they may have to ensure they are getting the personal touch they deserve. This dedication to service has been the reason for his bakeshop’s success ever since opening in Nobleton over a year ago. Spizzirri continues to impress even the pickiest of taste buds across

King and Vaughan with his crisp Artesian style breads, exquisite desserts and over the top custom cakes. His team meticulously crafts chocolate mousse and New York-style cheesecake among the many varieties and are simply to die for. For Spizzirri, it’s a labour of love that was instilled in him since he was young. When he was just 11 years old he would go to work in the wee hours of the morning with his father, also a baker by trade to learn the tricks of the trade. Mario would start the day making doughnuts and got the bread ready and it was at this time that he developed his passion for

baking for people and seeing the delighted smiles on satisfied customers. Over the years he has honed his craft and takes pride in his desserts, especially his custom cakes. Always enjoying a challenge, he quips, “there’s nothing you bring me that we can’t do when it comes to custom cakes”. Whether it’s a baptism, wedding or anniversary they got you covered. Not only do they excel in bake goods, they also serve up a pretty mean hot table. Next time you are in Nobleton stop by and say hello to Mario and his crew at Mario’s Bakeshop or check them out at mariosbakeshop.ca, you’ll be glad you did! Holiday Edition 2015 • Kingsview

King Chamber Awards

Photography by Andrea Renshaw

Once again the King Chamber has put on quite a show for their members. The chamber awards were held this year at Nobleton Lakes G.C. A great time was had by all. Congratulations to all the winners and special thanks to all the sponsors of the evening including Michael and his crew at Nobleton Lakes for a fabulous meal and John from Johnâ&#x20AC;&#x2122;s No Frills for supplying the wine for the evening.

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Kingsview â&#x20AC;˘ Holiday Edition 2015

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Faces in the crowd

Scotiabank King City, as a symbol of their commitment to growing in the community together, made a donation to the “Township of King Heritage Advisory Committee”. The $1000.00 will help this group continue to play a key role in advising & assisting the “conservation” of properties of cultural interest.

The RainMaker Team captained by partners Joseph Cartaginese and Paula Perri opened their new office this May in the heart of King City. On hand to commemorate the opening ceremony were King Mayor Steve Pellegrini and Your Community broker of record Vivian Risi.

The Nobleton Village Association held their annual Victoria Day Celebrations capped off with a midway and fireworks provided the voluteer fire department. The day was a huge success with food and craft vendors participating from all over Ontario. Reptilia also made a visit to show the kids some intriguing reptiles. Holiday Edition 2015 • Kingsview

The annual Soupfest event held in King, highlights everything fresh from local foods grown right in your back yard. Guests can sample fabulous soups from over 30 chefs and culinary experts.

The Floral Studio by Fiori Bevilacqua opened their doors to the publics. Anna Bevilacqua and her family celebrate her Grand opening in King City.

Kingsview â&#x20AC;˘ Holiday Edition 2015

Kingsley Dental celebrated their grand opening in Nobleton this past August. Local officials were on-hand to officiate with the ribbon cutting.

Holiday Edition 2015 â&#x20AC;˘ Kingsview

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Kingsview • Holiday Edition 2015 *For Royal LePage based on real estate sales of independently owned franchises in 2014 Not intended to solicit properties currently listed for sale or buyers under contract.