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FALL 2015

{ BUSINESS } Joe Mimran / { SPORTS } P.K. Subban / { FASHION } Fall Essentials { AUTO } Aston Martin's Greatest Hits / { FOOD & DRINK } The Great Canadian Food Tour

say hello to

meghan proudl y canadian


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Fall 2015


04 / EDITOR'S LETTER 06 / EVENTS 08 / THE REPORT From vintage-style cameras to

kitchen accessories, here are 10 ways to incorporate beautiful design into your life.

17 / TRAVEL Greece is going through an

interesting time right now. All the more reason to visit the stunning Hellenic Republic.

20 / FITNESS & HEALTH Forget crossfit, these extreme

therapies are here to get you back on your feet. Cryotherapy, anyone?

24 / AUTO A 100% Bond-approved look at

Aston Martin's greatest hits.

30 / BUSINESS Canada's King of Fashion, Joe

Mimran, on what it takes to build a fantastic brand.

32 / SPORTS The journey to Grand Slam-status is

an emotional one. Just ask Serena Williams or Jordan Spieth. Also, P.K. Subban on his new job—men's fashion model.

44 / FASHION Toronto's leading chefs—and stars

of Food Network Canada's Chef in Your Ear—show off the essentials every man needs this season.

48 / FEATURE Meghan Markle is on the verge of big things. Here, the Suits actress talks about her love for food, the show that started it all and her lifestyle brand, The Tig.

55 / FOOD & DRINK Where we go on a pilgrimage across

Canada to find 30 bucket list-worthy dishes you need to eat now. Also, our favourite Toronto bartenders take us on a tipsy journey through the city.

@BayStBull #BayStBull


EDITOR'S LETTER Breaking Bread

Food, above anything else, has an uncanny ability to bring people together — breaking bread, as they say. At this point in my life, I’ve come to realize that nothing brings me more joy than good food, good drink and good company. And that’s what it’s all about, isn’t it? A shared experience where people can get together and create memories via something as simple as a bunch of laughs over a beautiful bowl of pasta (or whatever else is on the menu). Here at The Bay St. Bull, bringing people together is something that we are constantly trying to do. Creating stories for a magazine is done by cultivating relationships with people, businesses and other vital elements of the community. It's the reason why we decided to make the issue that you are holding in your hands all about food and drink, and the many ways that life becomes more interesting and exciting because of it. In “Bartender Telephone,” our writer goes on an adventure across Toronto’s boozy landscape to find out where the city’s best bartenders like to go when they’re off-duty. And in “The Ultimate Stay-At-Home Bar,” we lay out all the essentials you need to be the perfect host. One of my favourite stories to date, “The Great Canadian Food Tour,” is inspired by the very experience that I described at the beginning of this letter, where we went on a nationwide crusade to find the most talked-about, mouthwatering dishes that memories (and dreams) are made of. And of course, bringing people together is something that our cover star, Meghan Markle, knows much about. With the massive popularity of her show, Suits, and the increasing prominence of her lifestyle brand, Meghan knows through firsthand experience the true value of the human bond. (Head over to page 48 to read more about her fondest memories of food and the role that changed her life.) Among those stories, you will also find other great pieces in these pages that range from topics of business (“How to Build A Brand,” featuring Joe Mimran) to alternative treatments that will get the tired exec back to 100% (“Extreme Therapies”). Hopefully by the end of this issue, you’ll walk away hungry, not only for great food, but also for enrichened experiences and more beautiful memories. Bon appétit!

4 – Fall 2015




Isabelle Choi COPY EDITOR



Mauricio Calero Janick Laurent CONTRIBUTING WRITERS

Dan Clapson Yang-Yi Goh Grant Humes Amanda Lew Kee Viranlly Liemena Brendan Louis Justin Mastine-Frost Christopher Metler Nicholas Mizera Leo Petaccia Ryan Yuh CONTRIBUTING ILLUSTRATOR


Roltek International Inc. PRINTER


255 Richmond Street East, Toronto, Ontario, M5A 4T7, Canada SUBSCRIPTIONS

Lance Chung


Photo by Janick Laurent


n a particular day, during one of summer’s warmer spells, I found myself walking through Toronto’s concrete valleys, desperately trying to stay cool while en route to meet a friend. As I navigated through the diverse array of neighborhoods that the city offers, I passed by a rather large queue of people snaking out of a restaurant’s doors and around the corner. They were all waiting, chomps at the bit, to indulge in Toronto’s latest food trend — and it got me thinking. What is it about this particular item that has the power to convince people to stand in line, in the middle of the day, in that kind of heat and humidity? Was it the hype? The food? Maybe the opportunity to join in on a social dialogue? Perhaps it was a combination of all these things.


YANG-YI GOH is a writer that recently served as the fashion editor of Sharp magazine, and has written and worked for the likes of GQ, ESPN The Magazine and Men’s Journal. Yang is a devoted Toronto sports fan, listens almost exclusively to late-’90s hip-hop and early-’00s emo, and enjoys wasting his time by watching Oscar acceptance speeches on YouTube.

AMANDA LEW KEE is a Torontobased designer that joined The Bay Street Bull team in 2014 as the first female cover story. Prior to writing, Lew Kee has collaborated with Roots, designed for the Drake General Store and showed at Toronto and New York Fashion Weeks as a GenArt alumni. Lew Kee's approach to design is business-savvy with the belief that good design must have a story and market.

Alexander Grahovsky DAN CLAPSON is a food writer and columnist based out of Calgary, Alberta who has written for many Canadian media sources, including Food Network Canada Online, Avenue, Westjet Magazine, enRoute and Culinaire. He has appeared on Cityline and makes appearances on various morning news shows across Western Canada, as well as weekly on 660 News Radio and KiSS 95.9 FM in Calgary. When he’s not traveling, Dan is hanging out at home watching Dawson’s Creek reruns.

JANICK LAURENT is a photographer based out of Toronto. He has studied photography at Sheridan College Institute of Technology and has an interest in monochromatic portraiture. He currently operates his business, J Studio, shooting portraits, editorials and commercial work. He is also a huge advocate of the arts and has a passion for cinematography and film theory. When he’s not behind the lens, he’s addicted to mountain biking and motorsports. You can check out his photography at and follow him on Instagram @janicklaurent.

Mauricio Calero CHRISTOPHER METLER is a Toronto-based realtor and writer whose work has been featured regularly in VICE, Sharp and S/ Style & Fashion, amongst others. When he isn't moving some of Toronto's most exciting properties as part of the city's dynamic PSR Brokerage, Christopher is putting his pen to paper about adventures, culture, people, places and style. You can follow him on Twitter and Instagram @theCMprogram.

LEO PETACCIA has been in the men's lifestyle trenches for almost 10 years, having been one of two founding editors of Sharp magazine (which afford him such adventures as off-roading in Mongolia's Gobi desert and Scotch tasting at two in the afternoon). He's written about everything from the terrors of body grooming to why dressing well wins Tom Brady championships. Not long ago he started this little personal shopping operation for men in Toronto. He likes it a lot. Even more than off-roading. @BayStBull #BayStBull



Hennessy Celebrates 250th Anniversary

Photography: Richard Roth

Toronto's La Société became the site of celebration for storied cognac brand, Hennessy, as they rang in 250 years of business. To commemorate the milestone, Hennessy created a one-of-a-kind Time Barrel, an interactive time capsule that stored video and text messages for future generations to view. As guests sipped on cocktails and dined throughout the night, the Maison's master blender, Yann Fillioux, presented the Hennessy 250 Collector Blend, a special release of cognac aged for at least ten years in Limousin oak barrels.

6 – Fall 2015

Jose Bautista

Celebrity Tournament

Photography: Distinctive Foto Imaging

This summer was The Bull's best ever. It sure didn’t hurt that the Blue Jays All-Star slugger was featured on our cover, leaving no doubt that when the entrepreneur/right fielder hosted his 3rd Annual Celebrity Golf Classic for The Bautista Family Education Fund, we’d be right there to show our support. Held at Eagles Nest Golf Course in Toronto, celebrities and athletes alike came out to support Jose, his cause and his team.

@BayStBull #BayStBull





If you’ve ever wished to feel a little more badass when chopping zucchini or filleting fish, this hand-forged knife will do the trick. Crafted by a master blacksmith in Sakai—the city best known for making Japan’s finest samurai swords—its angular carbon steel blade is fixed to an equally handsome handle of ho wood and buffalo horn. $385

Give your kitchen a design-driven facelift with these visually arresting, effortlessly functional culinary tools –by Yang-Yi Goh


Used together, the vital hues of these 1950s-era steel-andmelamine bowls resemble the

paintings of minimalist masters like Ellsworth Kelly and Mondrian. $106 for set of three, available at Design Within Reach. 3. CHEMEX EIGHT CUP CLASSIC COFFEEMAKER

Its graceful curvature may have landed it a spot in the permanent collections of both the Smithsonian and Museum of Modern Art, but this leatherbound carafe is far from just another pretty face: it makes a damn good Cup O’ Joe, too. $44 4. OLD FAITHFUL SKINNY MAPLE ROLLING PIN


Baking isn’t exactly the most elegant of activities; flour has a funny way of ending up everywhere from the floor to your hair. A hand-turned, North American Maple rolling pin will help to add at least a touch of sophistication to the proceedings. $85



3 6

Leave it to the Danes to design a drinking glass with just the slightest of twists—a thumbnail-sized bubble at the base—that lends it a refreshing, entirely unexpected aesthetic. $50 for set of two. 6. KAUFMANN MERCANTILE JAPANESE BRASS TRIVET

Like your favourite pair of jeans, the heavy sand-casted brass of this striking trivet— made in Japan using centuriesold techniques—will develop a rich, robust patina over time. $75




8 – Fall 2015

No more using countertops, lighters or (god forbid) your teeth to pry open those craft brews. This simple ergonomic opener will have you popping bottles in style in no time. $36, available at



VINTAGE VIBES Three New Vintage-Inspired Digital Cameras

We’re all quite familiar with the fact that cameras just aren’t crafted the way they used to be. That oldschool steel and leather design went the way of the dodo quite a few years ago, however manufacturers are slowly jumping back on the vintage-style bandwagon. Rather than getting your inner hipster going and re-adopting the impracticalities of film, photography enthusiasts can get the style they crave with all the modern convenience of the digital realm. Consider these three sleek cameras the “Resto Mods” of the photo world. –by Justin Mastine-Frost



There’s no arguing that Leica has long been a powerhouse in the world of welldesigned high performance photography equipment. With the launch of the Q, the brand has capitalized on its years of solid and purpose-built gear by adding just a touch of that vintage flair from past models. This German-built 24 megapixel beast may be compact, but it has all the workings to be the last camera you’ll ever buy. $5,500



Slightly larger than the Nikon 1 J5, the X-T10 feels more familiar to a former film shooter. Its “DSLR sized” CMOS sensor allows it to capture very high quality images for its size without creeping up into the DSLR pricepoint. It also has full wireless transfer capability, shortening the jump from camera to social media feed. $1,000



Nikon’s slick new compact digital offers significant performance in a sexy and lightweight package. The compact is one of the fastest-shooting digital units on the market, firing off bursts of as many as 20 frames per second. With a wide range of interchangeable lenses, it is beautifully versatile for just about any photo op you may stumble across. $550

@BayStBull #BayStBull



MOTHER NATURE KNOWS BEST From a charcoal toothbrush to locallymade sex oil, here are 10 of the best natural products that you can actually trust and feel good using. –by Leo Petaccia



This is more than just a sexy-looking toothbrush. In fact, the Binchotan charcoal blended into this guy’s bristles does a couple incredible things. One, they produce negative ions which keeps the brush from growing any nasty bacteria; two, the charcoal itself actually staves off bad breath by absorbing germs. $10

The debate over whether or not fluoride is bad may continue unabated, but these days there’s substantial evidence that proves its use being linked to thyroid problems and brain damage. Making the switch to a toothpaste that’s fluoride-free won’t hurt. Also, these guys never use artificial flavours or preservatives. $7

10 – Fall 2015



That chemicals are total crap for your hide isn’t news, but even the most innocent-looking items can be loaded with them. Ingredients like dermaldrying agents, fragrances and oxy6-whatchamacallit are basically multi-chemical bombs for your body. Unless self-sadism is your thing, why use products packed with the stuff? It’s time to go green with your regime.



For casual days in the sun, try this sunscreen from Saje. Don’t be discouraged by the “6% zinc oxide” part on the ingredients label; zinc oxide is still the best and most resilient compound to keep UV rays at bay. Plus the whole cancer-causing thing was disproved a while ago. $10

While the idea of pouring black pepper in your hair may sound weird, it’s actually not. The ancient spice has been known to nourish and revitalize locks, leaving them lustrous as hell, while the added chamomile should take good care of any flakes. $52


You have no idea how many moisturizers have fragrances in them, and you don’t want to deal with that stuff because they can hold more than 14 toxic chemicals. You’ll want something like this instead, which has both lavender and sunflower oils to keep skin moisturized. $30



Not to be substituted for an actual facial (because let’s be serious now), this vitamin C-enhanced lotion will rescue you from even the most blurry weekends out of town. Put some on thrice a week after washing. $58





Grooming Fact #43: The stuff that makes most face cleansers foam is terrible for your skin, robbing it of its natural oils it uses as daily protection. It’s called sodium lauryl sulfate, but don’t worry, this stuff has none. On the plus side, it does have a ton of good stuff like green tea to fight free radicals and apple to help exfoliate. $26 8. LAVETT & CHIN SHAVING LOTION

When you think about shaving as the kind-of-insane act of scraping metal against your skin, it’s no wonder your mug needs a good layer of TLC to minimize any resemblance to butcher meat. For this, aloe vera works best (thanks to the derma-friendly vitamin e therein, among other goodies.) This lotion uses the legendary plant as its base ingredient. $32




As hair gel breathes its last breath of relevancy, there’s never been a better time to invest in good styling stuff for your lid. Triumph & Disaster’s clay is perfect for a medium, matte hold that won’t make your mane shine like a cartoon character. And the beeswax found therein is great for creating volume. $38

Toronto brand Province Apothecary reminds us that being conscientious about sexytime matters. Here’s why: Where many lubricants contain irritating chemicals like glycerin and petroleum, theirs doesn’t. It does have some good old coconut oil, a dermal-hydrating champion. And you thought buying this kind of stuff meant having to go to that crazy sex store where people dance in the window all day. $28 @BayStBull #BayStBull


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Canadian Sport Power Rankings

1 TORONTO BLUE JAYS While the season didn’t start too well, it sure is ending on a high note. The Rogers Centre is sold out every night, balls are flying over the fence, and the Jays are sitting on top of the toughest division. Better still, GM AA went out and got his team a couple of big time players to complete the post-season push. For the first time in a long time, baseball in Canada is booming.

Usually the summer around these parts are pretty quiet on the sports scene but this year, that is by no means the case. As of press time, a Canadian team holds the top record in MLS, TFC looks like they actually might make their first post-season ever, and the Jays are marching to the playoffs for the first time since '93. Here’s hoping that by the time you turn these pages, the Jays will be in the process of recreating some of their early ‘90s magic. –Brendan Louis

2 VANCOUVER WHITECAPS At the moment, South Americans are running Vancouver—at least its soccer pitches. With a commitment to finding gems in the south, coach Carl Robinson assembled a roster that includes seven South Americans. Bolstered by big-time performances from Christian Techera and Octavio Rivero, look to the Whitecaps to be contenders in the MLS Cup.

5 EDMONTON ESKIMOS Much like last season, the Eskimos defense is the toast of the CFL. Now if only they could find some offensive magic to match the intensity they play with on the other side of the ball. A recent home win on a wet day over the Stamps goes a long way, but in order for the Esks to compete for the Grey Cup, they’ll need QB Mike Reilly to step-up big time.

8 HAMILTON TIGER-CATS With the completion of the Tim Horton’s Stadium, the Ti-Cats finally have an arena that Steel Town can be proud of. While the team currently sits atop CFL’s East, they lost All-Star QB Zach Collaros for the season. The good news: the East doesn’t offer much competition. The bad news: the Tabby’s likely no longer stand a chance against the best in the West.

3 CALGARY STAMPEDERS The Stamps are still the toast of the CFL and hold the top position in the West, but the truth is that while the returning Grey Cup champs are the team to beat, they sure aren't dominating teams the way they did last year. Sure, they just got all-CFL running back Jon Cornish back, but something tells us that there may be a new team at the top once the season wraps up.

6 CALGARY FLAMES While the Flames were one of the biggest surprises of last season, they’ll need to up the ante in order to continue their upward trajectory. Sure Johnny ‘Hockey’ Gadreau is back after a great season, but the hopes of the team likely rely on newly acquired defenseman Dougie Hamilton, who the team will rely on to shore-up a squad that had too many holes last year.

9 TORONTO FC If the MLS season were to end by the time this magazine goes to press, TFC would actually be in the playoffs. Behind the strength of Sebastian Giovinco, the Reds are playing the best soccer Toronto has ever seen. But will it be enough? If the Atomic Ant has anything to say about it, TFC will see the post-season this year for the first time in franchise history.

4 MONTREAL CANADIENS After a season without an anointed Captain, the Habs have finally tapped Max Pacioretty to wear the C and lead the team back to the Cup. We’re not sure this is their year, but any team that has the 2013’s Norris Trophy winner, PK Subban, backed-up by the best goalie in the game, Carey Price, cannot be counted out.

7 VANCOUVER CANUCKS The season ahead for the Canucks is one big question mark. Can Ryan Miller return to form and stay healthy enough to keep the team competing in close games? Can Bo Horvat improve and become the face of the team for the next generation? While we at The Bull don’t have a crystal ball, call us optimists as we expect the Canucks to be there when the playoffs start.

10 TORONTO MAPLE LEAFS While we’re not sure if the Maple Leafs actually belong here, the fact is that the Leafs will probably be bad again this year. On a positive note though, the team managed to have a busy off-season, bringing in the most coveted coach in the game and effectively giving him the keys to the castle.

@BayStBull #BayStBull




Muskoka Brewery's

Gary McMullen A behind-the-scenes look at the people behind the brand. Beer is a part of the social fabric of this country and is an integral part of our history.


As an entrepreneur, what initially sparked your desire to launch Muskoka Brewery? It was a few things. First, I had started making my own craft beer in the early 90s and became really passionate about making great tasting beer, and of course enjoying them. Second, I was watching the growth of craft beer in the US market and felt strongly that this was a long term trend that was really going to take hold in Canada.

We spend lots of time educating folks on all that beer historically was, and all that it can be in the here and now, and the future. Beer is a part of the social fabric of this country and is an integral part of our history. As a leader in the craft beer movement, how has your team continued to promote and develop awareness for the industry and local community?

How has Muskoka Brewery managed to maintain its craft beer appeal while competing toe-to-toe with the giants of the industry?

Together with others in the craft beer industry, we market our beers under the Ontario Craft Brewers Association banner, work on quality programs, and have built a world class Craft Brewers Conference, held annually in Toronto. From a community perspective, we have a couple of entrepreneurial, young characters from Bracebridge, Curt Dunlop and Jed Corbeil, who have been working tirelessly for several years promoting craft beers in their pub, the Griffon Gastropub, and at craft beer-centric events throughout Ontario. We help each other out wherever possible and it simply allows us both to do more.

We continue to focus on making great beers that are unique and flavourful.

Read more from Gary’s interview on

Last, striking out and doing something from scratch was an opportunity for my then partner, Kirk Evans, and I to do something different and make a difference.


Travel to Greece Despite a grim economic forecast being splashed across news pages, there is actually no better—or more important—time for you to visit Greece. Not only does the Hellenic Republic retain every bit of the diverse culture and atmospheric charm that has rendered it such a popular destination for centuries, but current circumstances offer you a chance to visit somewhere that deserves your dollars. And when you take a peek at the itinerary we’ve put together for you, you’re likely to agree that doing your part as a traveler could hardly be accomplished in better style. –by Christopher Metler

02. SEE


01. PLAY

Sailing the Aegean Sea (Aegina) Imagine cruising on blue tides, visiting unspoilt bays and dropping anchor to swim in crystal clear water. Challenging but highly rewarding, getting to sail the Aegean Archipelago could be one of the most enjoyable experiences of your life. On the island of Aegina, only a 40-minute catamaran ride from Athens, the

Oia (Santorini)

Aegean Sailing School offers an resplendent six-day sailing holiday. You sleep aboard and learn to steer the yacht, handle the sails, and perform other duties, but are also afforded the free time to indulge in all Aegean delights from snorkelling to sightseeing.

The star of Santorini—and its most attractive settlement—is Oia, an ultimate Greek village of whitewashed houses with blue shutters and domed churches that spill over the lip of a large volcanic crater. A maze of public squares, refurbished cave houses and narrow streets, the town hosts a flock of annual tourists all wanting to take in Oia’s awe-inspiring ocean views and definitive Greek landscapes. When you think of Santorini, this is the place that comes to mind.

02 well as traditional Greek drinks. Standing in the shadows of the nearby Acropolis, Brettos is an institution and features some of the most knowledgeable bartenders in the city.


03. EAT

Kostas (Athens)

As Greece continues to claw back from economic turmoil, it remains a vital time to wander the country’s culinary backstreets and immerse yourself in vibrant regional flavours. Kostas, an unostentatious Athens souvlaki joint typified by its lightness, fits the bill. With toppings ranging from thinly- sliced pieces of onion, full fat-


strained yogurt, tomato and lots of parsley, what you get is a light and fresh kebab that you can eat more than one of. Even the pita comes fat- free.


Brettos (Athens)

The oldest distillery in Athens is a tavern where locals and travelers alike stop in to sip on homemade ouzo, authentic liqueurs and brandy, as

05. STAY

Myconian Avaton Resort (Mykonos) The Myconian Collection is a superb selection of family-owned luxury hotels in Mykonos, which together reflect a lifetime commitment to creating worldclass vacation destinations. Built upon the bare rock of famed Elia Beach, the Avaton’s vista reveals a breathtaking panorama. But more than that, it’s a special place where unpretentious luxury, exquisite style and absolute privacy are taken to a new dimension. Add more to your itinerary with additional recommendations at

@BayStBull #BayStBull



How much does the weather affect the yield and quality when it comes to harvesting the grapes?

How It's Made It is important to know where things come from. To understand a product’s origins, and how it arrives in our hands, is to place value in what we own. In the first installment of our new series, we highlight the people and processes that help bring to life some of today’s most revered items. Consider it a backstage look at what it really takes to craft something exceptional. –by Ryan Yuh

It is almost everything. When we talk about the 2005, the Chardonnay was picked first, but they waited a little bit for the Pinot Noir because it needed to ripen more. Because there was a lot of water that year, they needed to make sure that the grapes were of the best quality possible. 2005 was a very, very small release. It was one of the smallest releases that we have had in Dom Pérignon history because that year was so difficult. But regardless of the size of the vintage, we want to create Champagnes that represent and show the best of that particular year. Sometimes it’s in small quantities, like 2005. How does the weather affect the taste? The weather is really why a vintage is a representation of one specific year, not in just the yield, but also the taste. From one year to another, the grapes that come from the same region can taste completely different. That’s what makes up the beauty of a vintage because each is the most precise and representative wine of that year. What techniques are used to achieve optimal quality when the grapes are being harvested? When it is time for harvest, Richard [Geoffroy, Dom Pérignon’s Chef de


Dom Pérignon National Brand Manager

What makes Dom Pérignon special? The uniqueness of Dom Pérignon really comes from history. It comes from this man who was committed to creating the best wine in the world. One of the principles of the brand is that Dom Pérignon is always a vintage; it is a way to express the soul and meaning of each year. As well, each bottle is an assemblage made of Pinot Noir and Chardonnay, which is very specific to the brand. We always use the best grapes in all of Champagne. How much significance does the age play? Can Champagne ever get too old? The same amount of time you use to age your wine can be applied for Champagne as well. There are no restrictions when it comes to aging, it just depends on what you expect. Through time, it evolves and develops different characteristics. For Dom Pérignon, aging is welcome and helps the wine mature in a positive way.

18 – Fall 2015

Cave] and his winemaking team will taste every cru, the best vineyard plots in Champagne, to ensure that they are ready for picking. For Dom Pérignon, everything is hand-picked. It’s very manual and a much more delicate operation than some of the other Champagnes out there. In the winery, itself, every step of the way is supervised. Throughout the entire process, we try to prevent oxidation from occurring in order to preserve the freshness of the fruit. What happens when the grapes are harvested and go into the winery? Once we pick the grapes, we bring them to our facilities where they are fully pressed. We only keep the first juices, which are the best ones, in order to meet our standards. Once we slowly press the grapes, they are transferred to stainless steel vats, where Richard and his team then tastes the juices of every cru to create the perfect blend of Chardonnay and Pinot Noir from that year. Once that is done, they put it in a bottle and store it in the cellar. In the case of the 2005, it was for nine years. How do you determine what percentage of each grape to use? It is all up to Richard’s discretion, depending on the year. Let’s say you have a year where the Pinot Noir suffered, and the Chardonnay was beautiful. In that case, it makes sense for him to put more of the Chardonnay forward. That is his interpretation of what nature gave us that year. Thus, the percentage between the two grapes varies from year to year. Is there a certain number of years required to label a bottle as vintage? There are restrictions when it comes to Champagne. What makes it so special is that they must adhere to certain regulations, which dictates the minimum aging your wine needs before it is released to the market. For a non-vintage, it is about a year and a half. For a vintage, it is three years. When we talk about Dom Pérignon, where we leave our wine in the cellar for nine years, you can understand how committed we are to achieving the best potential for that wine.


The Perfect Home Gym More than ever, fitness has become an expression of living in addition to a way of life. To follow suit, home gyms are becoming a basic necessity for the active, well-conditioned professional; but not just any ordinary spot to pump iron or enjoy ‘leg day’ will do. No, you require a home gym as sleek, detailed and finely crafted as the very body you are building. –by Christopher Metler KINESIS PERSONAL LEATHER BY TECHNOGYM

With a system of rotating pulleys, Kinesis is geared for training at home and in environments dedicated to psychological and physical well-being. The machine combines design—its panel’s surface is covered in top-quality leather, which has been carefully selected and upholstered by hand— and biomechanics with a special attention to its surroundings. The result is the first ever piece of designer furnishing providing more than 200 exercises in only one square metre. Price available upon request. WATERROWER CLASSIC SMART ROPE


Perhaps the most imposing object in the Leather Head collection, this Horween Brown Chromexcel Medicine Ball weighs 12 lb. and is hand stuffed with the brand’s own leather scrap. $350

Inspired by natural flow and motion, Smart Rope is a modern, LED-embedded jump rope that works with your smartphone to create an ‘anywhere, anytime’ fitness experience. With each jump, Smart Rope displays progressive data right before your eyes, creating an immersive workout that provides information you’ll actually use to get healthier. $90

The WaterRower Classic has been handcrafted in solid American Black Walnut due to its marvelous engineering properties. Primarily, its ability to absorb sound and vibration, which enhances the WaterRower’s smoothness of use. And like all woods used in WaterRower construction, Black Walnut is a premium hardwood with longevity and dimensional stability. $1,995


Combining life and style in the best possible sense, the goal on LUNAR was to create highly functional fitness equipment which, besides sporting uses, could adorn any living room in the same manner as an aesthetic sculpture. Their Vela Cycle Trainer resembles a work of art, fusing form and function to create a bike which then folds up to reveal a sleek, clever shape. Price available upon request.


HOCK’s latest impressive development enables the first dumbbell set—consisting of eight pairs of dumbbells with a total 176kg weight—placed on one beautiful, compact rack consisting of a heavyduty supportive frame and a carcass made from walnut, affording the set both a visual and haptical design highlight. $20,680

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Extreme Therapies Seven Alternative Ways to Recharge and Get Back on Your Feet –by Nicholas Mizera THE MARKET MAY CLOSE at 4 PM, but clocking out won’t always prevent you from feeling overwhelmed by today’s hectic workplace. When that happens, you need to recharge—stat. While you may not have the time to jet off for a week, you can still explore a new experience that’s just as relaxing as a day on the beach right in your own city. Unlike your smartphone, these examples of extreme wellness treatments use technology to help you de-stress and reset your world. Give them a try and you’ll be back at 100 percent in no time.


The jet-lagged jet setter may benefit from AVE, which uses pulses of light and sound to take your mind to a happier place without the need for mantras. According to a 2008 review of its effects, published in Alternative Therapies in Health and Medicine, the brainwave-altering therapy (offered at 20 – Fall 2015

Toronto’s Soul 7 Mindful Healing Technologies) could boost your mood, dissolve anxiety, improve memory and reset your sleep cycle. Some practitioners believe repeated sessions can help train your mind to enter this heightened brain state at will.




Overworked execs may think they’re accustomed to stress and anxiety, but on a cellular level, the constant tension prevents their body from adapting to injury and illness. A 30-to60-minute magnetic therapy session, like that offered at Soul 7 Mindful Healing Technologies, uses low-frequency waves to reset cellular imbalances, stimulating processes that increase energy, reduce inflammation and decrease depression. “You can think of it as modernday acupuncture,” says clinic director Jacob Charendoff, noting that PEMF is far less invasive.

Illustrations by Simon Ip

+ VITAMIN IV DRIP Whether it’s a 50-hour workweek or that one Scotch too many, life can leave you mentally and physically drained. That feeling of general malaise could be a sign of nutritional deficiency. The quick and increasingly popular fix? A 30-to-40minute date with an IV bag filled with a cocktail of those nutrients you’re missing. The Dempster Clinic in Toronto offers treatments tailored to professionals in need of destressing, detoxification or a performance pick-me-up.


+ CRYOTHERAPY Following the principle of “what doesn’t kill you makes you stronger,” a two to threeminute session in a cryosauna at -140 to -175 Celsius fools your body into entering a survival state that floods your brain with mind-altering endorphins. According to Roman Gersh, founder of Cryotherapy Health and Wellness in Toronto, the result is a boosted mood, increased energy, reduced pain and fewer toxins floating in your bloodstream.

Like a sauna on steroids, a pseudo steambath in infrared rays will help you detoxify, relieve pain and resist disease — the perfect pick-me-up during crunch time. In a review of sauna as a therapeutic tool, the Institute for Functional Medicine also notes that daily treatment significantly reduces high blood pressure. Unlike the traditional Finnish method, however, an infrared sauna produces less physical heat and penetrates much further into your body than steam–up to 1.5 inches.

+ HYPNOTHERAPY There’s nothing new-age about hypnotic therapies, which use a purely scientific approach to mitigate the trappings of a type-A personality: inability to relax, poor stress-management skills, and difficulty concentrating, according to a 2009 Equal Opportunities International article about new developments in managing job-related stress. If stress isn’t your problem, it can also subconsciously help improve your memory and boost your confidence as a public speaker.

+ FLOAT SPA A remote beach without reception has nothing on the relaxing effects of floating weightlessly in a highly concentrated saline bath. H2O Float Spa in Toronto offers the busy businessperson a break from, well, everything in the form of a three-visit program that teaches you to let go, calm mental static and, potentially in time, enter a stress-free state at will. @BayStBull #BayStBull


Nominated by Canadian Special Events as the Canadian Conference of the Year in 2014 presents... T H I S 1 . 5 D AY C O N F E R E N C E I S C A N A D A’ S L A R G E S T M & A A N D P R I VAT E E Q U I T Y C O N F E R E N C E W H I C H G I V E S Y O U T H E O P P O R T U N I T Y T O H E A R F R O M I N D U S T RY- L E A D I N G E X P E R T S 4 0 + S P E A K E R S | 5 0 + E X H I B I T O R S | 5 0 0 + P R O F E S S I O N A L AT T E N D E E S | $ 3 0 B I L L I O N I N P R I VAT E E Q U I T Y C A P I TA L

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Mitch Joel

Joshua Harris

Co-Founder, Apollo Global Investments

Jessi Cruickshank Host, CBC’s Canada’s Smartest Person

President, Twist Image/Mirum





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Conference Chair

Daniel Simunac Managing Director & Principal Officer, Raymond James Bank


Pier 27 Tower on the Lake Toronto's Finest Waterfront Address Introducing the Latest Phase to the Waterfront’s Most Desirable Location

Right where Toronto's downtown meets Lake Ontario sits Pier 27, one of the most iconic condominiums in the city. At the foot of Yonge Street, south of Queen's Quay with its two buildings joined by a SkyBridge made of glass and steel, it's also certainly hard to miss. Designed by acclaimed architect Peter Clewes, principal of architectsAlliance, Cityzen Development Group and Fernbrook Homes are now introducing Pier 27 Tower on the Lake. Its bold, visionary lines will rise 35stories and offer unobstructed views of the water, the Toronto Islands and the city. “There is no other location comparable to Pier 27,” says Danny Salvatore, President of Fernbrook Homes. “We’re located on the south side of Queen’s Quay, so Pier 27 is truly on the water and with a finite amount of lakefront property in downtown Toronto, this is an incredible investment opportunity.” Pier 27 is in a thriving waterfront community located in the heart of the city. The financial district, restaurants, grocery stores and the historic St. Lawrence neighbourhood are all within walking distance. For entertainment, the Rogers Centre, Air Canada Centre and Sound Academy are close by. If you’re into the outdoors, Pier 27 is minutes to the ferry to the Toronto Islands, Sugar Beach, Sherbourne Common and directly connected to the Martin Goodman Trail, which is ideal for jogging and cycling.

Pier 27 is also in the centre of a world-class example of waterfront revitalization, complete with new bike lanes, stylish pedestrian-friendly walkways, and relocated roadways. The new Jack Layton Ferry Terminal will be steps from Pier 27. The subway, streetcar, Billy Bishop Airport and Union Station, with access to GO Transit, VIA Rail and the Union Pearson Express, are within reach. Tower on the Lake will offer an extensive selection of luxury suite designs with expansive layouts and stunning water and city views. Impeccable features and finishes include stone counters in kitchens and bathrooms, designer kitchen cabinetry and brand name appliances. World-class amenities include a swimming pool, games room, theatre, party room and expansive rooftop terrace. Fitness facilities include exercise and yoga rooms all custom programmed by Movement Haus by Benchmark Group, which specializes in elite, professional-grade training facilities within condominium spaces. To register for Pier 27 Tower on the Lake, go to:

@BayStBull #BayStBull


ASTON MARTIN'S greatest hits

Arguably the king of the Grand

Touring coupe, Aston Martin has a beautiful history of building drop-dead gorgeous coupes with top-notch finishes. For many luxury car buyers this would be enough to seal the deal, however Aston matches form with function, pairing groundbreaking design with impeccable levels of performance honed through over a century of stellar performance on the track. From its early beginnings Aston has been involved in the world of racing, and it’s that pedigree that has led them to perfect the art of the Grand Tourer. That, on top of a longstanding relationship with the equally very-British James Bond franchise, and you’ve got a recipe for decades of jaw-dropping cars. With that in mind, here is a quick hit-list of the most stunning Aston Martins, both past and present. –by Justin Mastine-Frost

24 – Fall 2015


This sexy lightweight was the first modern coupe produced by the brand after industrialist David Brown revived the brand back in 1947. (Fun fact: The use of DB in Aston model names comes from Mr. Brown’s initials.) Launched as a 1958 model, the DB4 sported a sleek aluminum body by Carrozzeria Touring of Milan and was powered by a 3.7L inline-6 cylinder engine, good for roughly 240 horsepower.

DB5 Developed as an evolution of the DB4, the DB5 is the vintage Aston we all know and love that cemented the brand’s relationship with the world of 007. First appearing in Goldfinger in 1964, its role in the film brought the brand to an entirely new audience. It has since continued to make appearances in the last two Bond films. Thanks to both this association and its very low production numbers, the DB5 continues to climb in value, often selling for well over $1M.



Considered the first of the modern Aston Martins, the DB7 is one of a handful of designs by legendary automotive designer Ian Callum. Though a small-engined “entry level” 6-cylinder DB7 was a part of the lineup, its high-revving V12 variant remained the car of choice for most buyers. Sadly the DB7 didn’t find a home in 007’s garage, however the fact that it laid the groundwork for the brand’s current design aesthetic makes it a key vehicle in the Aston Martin’s history.


Considered by many as one of the most beautiful road-going cars in existence, the DB9 is the core of the brand’s current lineup. The svelte 510 horsepower coupe looks fast, whether it’s on the road or standing still. While the DB9 also never made it into the Bond franchise, its sibling the DBS played a pivotal role in the Quantum of Solace film.

VULCAN Taking a complete departure from their existing aesthetic, the new Aston Martin Vulcan almost takes a page from the Tron handbook with its futuristic design. Powered by an 800 horsepower V-12 and built primarily of carbon fibre, this monstrous racing

machine has already been seen in the flesh shredding tires at the Goodwood Festival of Speed. Big question is when will we see one land in Canada.

@BayStBull #BayStBull



Tell us about the technology behind your products. The Endy mattress is engineered with a unique three layer design to incorporate the best qualities of memory foam while using a gel-infused top layer to encourage heat management for better sleep. While many memory foam mattresses cause the sleeper to feel stuck, Endy foam is quickly responsive, yet it still maintains the support and conforming qualities of traditional memory foam. It is often compared to Tempurpedic mattresses in terms of comfort and support, but is a quarter of the price, has a 100-night trial period, and offers a relaxed shopping experience. There have been other companies similar to Endy that have achieved success in the online mattress industry. What makes Endy unique?

The Power of Networking There are certain things that business school just can’t teach you. Sure, understanding core principles and theories are important, but more often than not, the things that will give you a leg up on the competition are learned by working in the field -— like networking. In collaboration with The Citizen, our new series takes a look at Canada’s innovators, thought-provokers and business leaders, and ask: How has networking helped you? This issue, meet the guys behind Endy, the Warby Parker of mattresses, who are starting to flip the industry on its head.–by Ryan Yuh

How did Ari Herberman, Mike Gettis and Rajen Ruparell come together to create Endy? Rajen and Mike, both Calgary natives, attended The University of Toronto together and became great friends. Many years later, while Rajen was SVP of Global Partnerships at Groupon Inc., he met Ari and asked him to

create and lead the Canadian National Partnerships team. In March 2015, while Mike was working on the concept of Endy, Rajen decided to make an investment in the company to help it get off the ground. All three guys knew personally the headaches and stress associated with traditional mattress buying, and Endy provided a feasible, tech-forward solution to those problems.

Compared to other e-commerce mattress sites, Endy has the best product at the best price. Because of its unique Canadian location, Endy takes advantage of the current conversion rate between Canada and the States, which works strongly in their customers’ favour in both countries. Also, while all other competitors are located in the States, Endy is the only company located and manufactured in Canada. Supporting a local, Canadian-based business has resonated strongly with a large portion of our consumer base. This series is about the power of networking, which in business and, especially in startups, is everything. Can you provide an instance where networking has been vital to the success of your business? I recently ran into an old colleague at a networking event and we discussed Endy and potential business partnerships for the company. On the spot, this contact offered to put me in touch with his friend at one of the largest moving companies in Canada, AMJ Campbell, to explore a potential partnership. When people move, they usually want or need a new mattress, as well. It was a great connection and opportunity. Fast forward two months and the Endy-AMJ Campbell partnership is in full swing! You never know how an old connection could be the key to future successes. What is the best advice you can give on how to be a great networker? Make sure to master your elevator pitch and make it interesting! The next time your product, service, and/or industry comes up in conversation, hopefully you and your pitch will be remembered and recommended. Networking is the best referral system if done right.

@BayStBull #BayStBull



The Ultimate Company Retreat You would go to the edge of the earth for your team. Why not take them there with you? –by Ryan Yuh

A company is much like a human body. If you start to neglect its internal wellbeing, performance will start to suffer. Investing in your team to maintain motivation, and thus productivity, can be crucial to the success of your company. In many cases, a corporate retreat is the perfect way to boost morale and show appreciation for hard work. While a jaunt up to cottage country or a trip down south is all fine and dandy, why not plan a retreat that will truly be memorable for your team?

For something unforgettable, consider Fogo Island Inn — a sanctuary nestled in Newfoundland's Iceberg Alley, where the only distraction is the unspoiled nature around you. Upon visiting, guests are greeted by designer Todd Saunders'

28 – Fall 2015

architectural masterpiece, set against a backdrop of an endless Atlantic ocean. Here, every piece of furniture, textile and food is harvested from the community and natural surroundings as a new way to honour old traditions. For companies, Fogo Island Inn is a great option for those looking to re-inspire and motivate employees, coming fully-equipped with a host of amenities, which include: a library, 37-seat cinema, contemporary gallery, gym, yoga studio, enclosed woodfired Northern European style rooftop saunas, meeting rooms and a state-of-theart conference room with breathtaking views that take you to the edge of the earth. Depending on the time of the year, visitors can experience seven distinct seasons, all with their own range of different activities and opportunities for team bonding. Fogo Island Inn offers special rates, and for groups of six to 60, custom workshops can be curated to unite members of your team and build stronger connections. Photography workshops, boat and furniture building, snowshoeing, caribou tracking, iceberg hunting and marine excursions, which include cod fishing and whale sightings, are all on offer to give a range of experiences

that one won't soon forget. And for sustenance, the food, masterfully crafted by Chef Murray McDonald, is harvested from Newfoundland's wild bounty, offering a contemporary take on traditional Outport cooking traditions. Cod, crab, shrimp, caribou, moose, berries and more are all sourced from the wilderness to give visitors a worldclass culinary experience*. All in all, Fogo Island Inn is a place unlike any other in the world. If you're going to go offsite, commit to the cause and really go offsite. Treat your team to an unforgettable time and come back stronger, refreshed and ready to close those deals.

*Check out their signature Snow Crab and Sea Salt dish on page 58. For more information, and to book a reservation, head to


Hack Your Brain Conquer the office with these seven ways to master the mind. –by Nicholas Mizera Productivity and human nature are often at odds in the workplace — stress, laziness, distractions and more can form a mental block preventing you from getting your work done. Thankfully, fooling your mind into doing what you want it to do can be just as easy as ordering a round of happy hour drinks. Avoid the seven sins of the workplace with these handy brain hacks.


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According to a 2007 article in the Journal of Advanced Nursing, coworkers who witnessed a teammate’s burnout reported common signs of overcommitment. To avoid a similar fate, streamline your optional work by creating time to think before you say yes to a project. Writing out the task in question will give you an honest idea of how attainable it is and whether you can completely commit to it.

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Having a strategy to recognize stress and anxiety is the key to avoiding burnout in today’s always-on workplace. Rather than scheduling more breaks, practice ducking out when you find yourself distracted. Compulsively fiddling with your phone is a way that your mind is telling you it’s had enough. Physically getting up and walking away from your desk will break your cycle of busyness.

As open-plan offices become more common, so do workplace distractions. A 2010 study published in Ergonomics suggests that the effects of distractions can be lessened if employees can adjust aspects of their work environment. Organizing your desk, for example, increases your sense of personal control, helping you to avoid temptation.



You may not be able to reduce your work hours, but you can mitigate the negative effects of fatigue on your work before you make a mistake. In a study conducted by the University of South Australia’s Centre for Sleep Research, a gesture as simple as giving your co-workers a heads up is recommended. Verbally self-identifying as tired will mentally cue you to take extra care with your work and potentially gather your teammates to your side.

Charisma can be the difference between nailing a client and losing them, so don’t be shy. In The Nonverbal Advantage: Secrets and Science of Body Language at Work, author Carol Kinsey Goman writes that proper posture, taking up space and making eye contact not only fools others into thinking you’re confident, it will actually make you feel like a bull in the boardroom, too. Lead with the body and the mind will follow.



Tracking your job’s ups and downs in a journal can help you be more mindful of where your career is headed. If your entries appear without an achievement for pages, try penning clear, concise goals complete with a deadline: “I’ll earn the corner office by the end of the quarter,” for example. Writing your accomplishments down will also give you plenty of ammo when asking for a raise.

We’re most likely to put a project off when its due date seems distant. However, a 2015 University of Southern California study found that participants were more likely to start achieving their goals ASAP if they considered their timeline in more granular terms. Converting metrics like years to days made deadlines appear that much more imminent, lessening their likelihood of procrastination. @BayStBull #BayStBull



How to Build A Brand

Did you have any experiences where what you believed in did not align with what consumers were pushing for? How do you balance the two? You’ve built some of the biggest brands to have come out of Canada. What is the one thing they all had in common that contributed to success? Integrity of design is very important, as are consistency and voice. You have to have the ability to project and clearly see what success looks like. As well, how do you find a seam in the market that you can own? When you started these brands, did they come from a personal passion of yours, or rather an opportunity to fill a hole in the market?

Joe Mimran is the newest dragon on CBC's Dragon's Den.


or years, Joe Mimran has been hailed as Canada’s King of Fashion. And for good reason. With an impressive CV that includes creating brands like Club Monaco, Alfred Sung and Joe Fresh, Mimran has been responsible for helming some of our country’s most successful exports in the retail market. Now, as he heads into his newest venture as a dragon on CBC’s massively popular Dragon’s Den, Joe Mimran lays down the law on exactly what it takes to create a successful brand in today’s unpredictable business environment. –by Lance Chung

30 – Fall 2015

It’s always about a hole in the market, first and foremost. But what drives that is a love and passion for design and finding something that really speaks to the consumer at that time. You have to also be able to bolt on all these other aspects that make a business go, because you can’t win with just design alone. What does integrity of design mean to you? For me, it comes from a real place. You must intrinsically feel passionate for what it is that you’re putting out and not compromise for the sake of a consumer segment. You have to believe in something for it to ring true with the consumer. Some businesses are also built on just purely commercial ingredients, which can work very well as well. But personally speaking, it always felt better when it was about something that I did believe in and that I loved to do.

I think it’s very difficult. A lot of brands will lose their way pursuing commercial aspects, which will save them in the short term, but destroy them in the long run. Speaking from my own experiences, there was a time in the mid-80s to early 90s when acid wash jeans were having a moment. I just couldn’t wrap my head around it. I missed a big commercial trend, but wanted to stay true to the brand. In the end, sure it may have hurt me commercially, but it kept my brand intact and ultimately worked for me. In those situations, do you change your positioning, or tough it through and hope that the market will come back to you? Those are really tough questions in the fashion industry. You also don’t want to alienate your current set of consumers to chase a trend. Absolutely. I think that’s always the hard part in fashion. How do you evolve a brand’s personality in spec with what’s going on without losing your true identity? How large of a role has market research played for you? Well, I never have been one for research. I believe in research, but I don’t believe that it will be able to necessarily tell you where the customer is going to be 12 months from now. It won’t necessarily tell you what demand you can create for something that has not been seen. Research in fashion is sometimes too late. You have to have very good forecasting skills and a very strong gut instinct.


How did you get your brands to resonate with consumers in the past? It’s very different today than it was twenty years ago, where you did it by traveling and spotting customer segments that you were aligned to, and then served up a proposition that would then hit a chord. When you look at Joe Fresh, for example, we were in a food environment and it was very important to me that the colours were delicious, that they were appetizing. If it was all black and neutral, you were in the wrong environment for it. It mirrors the food environment and experience so that you don’t feel alienated from what it is that you’re about to buy. The words we use, the way we talk, the humour in the way we spoke to the consumer, the unexpectedness of the distribution, the honesty of the price points without cents on them—all of these things spoke to a brand vision and direction that resonates with the consumer and it’s not always intellectual. It’s a complete feeling.

You’re a new judge on Dragon’s Den. What were some of the common elements that you noticed were missing from the contestants who didn’t make it through? I think the hardest thing for entrepreneurs is to find the seam and articulate that against a strategy for how you’re going to turn it into a real business. Your idea may be good, but is there truly a customer for it? And then, do you have a skillset to make it into a real business? It’s not enough to have a good idea and the drive. Having said that, I would never, ever deter anybody from trying to follow their dream of being an entrepreneur. One of the great things you can do in life is to try and break through and do something that is unique, and try to succeed at it. But there are certain basic elements to that: know your numbers, make sure you understand what you’re asking for, have a good business plan. It’s remarkable how some of these basics escape people. The chance of success is very slim when they ignore those fundamentals.

Nowadays, there are so many options in the marketplace, especially with e-commerce and social media. How do you instill brand loyalty so that customers keep coming back? It’s all about the promise. The consumer is demanding, you can never take them for granted. If you’re about design integrity, are you delivering? Are you constantly improving on that proposition? That’s the only way you can get people to stay with you. Every brand struggles with that, particularly today where the consumer is bombarded and has a plethora of alternatives and can shop at any time of the day, and in any matter that they want. It’s a much more challenged environment than it’s ever been. Do you think there is still stock in creating a logodriven brand?

Photo courtesy of Canadian Broadcasting Corporation

I think the whole issue of logo or no logo will be one that will be forever there. In the early 90s, the logo was a kiss of death because you had just come off of the high-flying 80s. At that time, being too conspicuous in who you followed and where your loyalties were was not where the market was at all. It comes and goes, and it evolves. In the end, it’s all about what people want to project. I don’t care what trend it is, it always comes back to that. A lot of great brands that exist today know that a great product is not enough to compete in the marketplace. With Club Monaco and Joe Fresh, how did you build customer delight into the retail experience? In terms of that, there is a limitation of how much you can do. When I did Club [Monaco], one of the things we did was focus on store design. We had a boxing ring in the middle, we had a café in the back – we did things that were so out of the box that it was a very interesting experience. Today, it’s more socially driven. What really drives the consumer is what a brand is doing from a social perspective. How are they engaging their community of shoppers and co-opting them into the brand’s voice? Have they become an extension of that brand voice? That’s the new world, and what has to be done in the new world. They are looking for inspired brands that will move the consumers to be more than they are.

It’s all about the promise. The consumer is demanding, you can never take them for granted.

What have you learned from your experience on the show? There were several things that were interesting about being on the show. The first was being back in the place of a starting entrepreneur. There’s a lot of empathy when you’ve been there. You start to have flashbacks when you see people in that state. Some of them are good, and some are not so good. You really do feel for them. For me, that made me much more empathetic. The other experience was just working with the other judges, each of whom come with their own successful CV and businesses. To see them in action was super interesting and thoughtful. The ego is also a pretty important aspect in being successful. You have to have a good, strong ego to want to put yourself out there and want to drive forward daily. That was really fun to interact with the other dragons. @BayStBull #BayStBull



Major Scale What Serena Williams’ and Jordan Spieth’s Quests for Grand Slams Reveal about Tennis, Golf and Greatness –by Yang-Yi Goh


n the athletic career spectrum, Jordan Spieth and Serena Williams are near diametric opposites. He’s a barely-legal Texan barnstorming the golf world in just his third professional season. She’s an unparalleled tennis great continuing to defy the sands of time and dominate well into her third decade on tour. In June, at the age of 21, he became the youngest U.S. Open champion since Bobby Jones in 1923; last year, at 32, she became the oldest U.S. Open champion in the Open Era. He’s the new Tiger. She is the one and only Serena. But for a brief moment this year, their paths aligned. In July, after Spieth coolly soared to his first two major titles—at the Masters and aforementioned U.S. Open—and Williams added to her already-overstuffed trophy room—with her 19th, 20th and 21st majors at the Australian Open, French Open and Wimbledon—it seemed like we were headed for a truly unprecedented occurrence in sports: simultaneous Grand Slam holders in tennis and golf. A Grand Slam, for the uninitiated, is when a single athlete wins

32 – Fall 2015

all four major championships in either tennis or golf in the same calendar year. No male golfer has ever completed the Grand Slam since the advent of the professional era, but with Spieth firing on all cylinders, it seemed conceivable that he might yet sweep the British Open in July and the PGA Championship in August to finish the greatest breakout season in golf history. In women’s tennis, only Margaret Court in 1970 and Steffi Graf in 1988 had pulled off the feat, and with only September’s U.S. Open left, Serena looked unstoppable in her quest to join them and indisputably cement her place as the best female tennis player of all time. If both Spieth and Williams managed to complete their Slams, it would have been a once-in-a-lifetime eclipse, the kind of mind-boggling impossibility that your grandkids would tell their grandkids about. Alas, it wasn’t meant to be. First, at the British Open in July, Spieth couldn’t hold up his end of the bargain. On the final day of the tournament, after a brilliant performance through horrible inclement conditions, he fell just

SPORTS think of their incredible runs as nothing but wasted opportunities is to miss the point entirely.

To the left: Serena Williams at the US open. Bottom: Jordan Spieth at the 2015 Masters.

a single stroke short of eventual winner Zach Johnson. A month later, he finished as the runner-up to Jason Day at the PGA Championship—another valiant effort, but not quite enough to get the job done. Serena, meanwhile, did manage to shock the world at the U.S. Open—just not at all how she intended. After rolling through the first five rounds with typical ease, she found herself matched up with Roberta Vinci, the 43rd ranked player in the world, in the semi-finals. It was Vinci’s first time making it past the quarterfinals of a major tournament. In four previous matches against Serena, she had never won a set. It should have been a cakewalk. Instead, it was a miracle: Vinci outlasted Serena in a thrilling three-set match, and then immediately erupted in tears of joy, perhaps even more flabbergasted than her opponent at what had transpired. Of course, it’s disappointing on some level that Serena and Spieth stumbled on their paths to history. But to think of their incredible runs as nothing but wasted opportunities is to miss the point entirely.

Think about this: the reason achieving a calendar year Grand Slam in tennis has been achieved before is that it’s a game of opponents, skill pitted against skill on an open court. Quite simply, the best player— the most talented, the most physically fit, and the most mentally tough—nearly always wins. That’s why none of us believed it was possible for Serena to lose: even after all these years in the limelight, she still looms over the sport like an unconquerable giant. After all, she just won four (including last year’s U.S. Open) consecutive majors, and came within one fluke match of a fifth. That’s pretty damn remarkable, especially given her advancing age. And it’s even more remarkable that she’ll remain the favourite to finally pull off the feat in 2016. With Spieth, pulling off a Grand Slam never seemed as certain a possibility as it did with Serena. In golf, you aren’t playing against anyone but the game itself. You’re playing against the depth of the bunkers, the quickness of the greens, the wind, the waning light. You’re playing against history. It was fitting that Spieth’s British Open loss came at St. Andrews, the birthplace of golf, as if some greater force was trying to tell us in no uncertain terms that no one player is bigger than the sport. And, in any case, dominating back-to-back major championships and finishing in the top-three of the remainder is more than most golfers can hope to achieve in their entire careers, let alone a single season. Something tells us the kid is going to be just fine. Simultaneous Grand Slams or not, we should still look back on 2015 as a highmark for both sports—the year golf crowned a new saviour and tennis’s reigning queen vaulted her legend to even more extraordinary heights. We bore witness to feats of genuine greatness and exhilarating skill all year long. Shouldn’t we choose to celebrate that, instead of merely lamenting what could have been?

@BayStBull #BayStBull


A Family

Affair The Subban brothers are ready to take over the NHL—with grit, determination and a whole lot of style. –by Yang-Yi Goh


Photography: Shayne Laverdière


Subban is smiling. If you’re a hockey fan, this likely isn’t surprising news: on the ice, the Montreal Canadiens defenseman regularly flashes his pearlescent, toothpaste-ad-worthy teeth. Fans of the 26-year-old superstar see his in-game grins as charming—a joyful expression of his passion for the sport—but for his many detractors, they’re just another insufferable sign of Subban’s cocksure insolence. Tonight, though, there’s no question as to what’s fueling P.K.’s dimples: pure familial love. It’s a warm evening in early September, and the Toronto native is standing on the crowded patio of an upscale Yorkville eatery. He’s surrounded by his entire immediate family: his parents, Karl and Maria; younger brothers Jordan and Malcolm, prospects for the Boston Bruins and Vancouver Canucks, respectively; and sisters Nastassia and Natasha. “It’s really nice for all of us to be together like this,” P.K. says, still beaming. “Most of the year, we’re all spread out and have to keep in touch through a massive group chat on this messaging app.” The occasion for this rare get-together is the launch of Canadian clothier RW&CO.’s fall campaign, which features all four Subban men sporting slick, boardroom-ready suits. For the Montreal-based company, it was a no-brainer tapping their home team’s beloved all-star, and adding his father and


It just shows how important it is to dream... because with the right actions, you never know what you'll accomplish.

brothers into the mix was a surefire way to bring out the very best of P.K.’s outsized personality. “It was amazing,” P.K. recalls of the photo shoot. “It was so natural, so fun. You look at the pictures, and that really shows. It didn’t take a lot to get these photos done.” For Karl, the Subban patriarch, watching all three of his sons goof off together in front of the camera was yet another high point of his long, winding journey in fatherhood. “I’ve never seen my boys have so much fun as they did at that shoot,” he says. “When P.K. started out, he just wanted to be like those guys on TV playing hockey. We never thought we’d have a day like the photo shoot, we never thought we’d be here today [celebrating a fashion campaign], and we never thought he’d be playing for the Canadiens or be such an important member of his team. “It just shows how important it is to dream,” Karl continues, “because with the right actions, you never know what you’ll accomplish. That’s the approach we’ve taken with our children, and it seems to be working. It’s about building confidence and competence. It’s about practice, hard work, resiliency and determination.” That belief system, ingrained from a young age, is what’s helped propel P.K. to the elite ranks of the NHL in just four full seasons. He won the James Norris Memorial Trophy as the league’s best defenceman in 2013, led the Habs to the Eastern Conference Finals in the 2014 playoffs, and was a member of Canada’s gold medal-winning squad at the Sochi Olympics. And if you ask him, he’s just getting started. “I never thought I’d have an Olympic gold medal or the Norris Trophy this early in my career,” he says, “but there’s a lot left for me to accomplish. God willing, I think my best days are still ahead of me.” Those best days will likely involve suiting up against his brothers, who are both looking to make a permanent leap from the minors this season. P.K. spent the summer training heavily with Jordan and Malcolm, and he’s eager to see their careers flourish. “Facing off against my brothers is going to be great,” he says, “and who knows? Maybe one day I’ll get the chance to play alongside one or two of them. I just try to remind them to have fun with it all. As long as you’re working hard, remember to enjoy your youth and never take anything for granted.” The only question left, then, is this: Do the Subbans think their new campaign might open the door to becoming full-time models? “A friend of mine just told me, ‘Stick to your day job,’” Karl says with a wink. “But I loved the experience. And don’t we look great in those photos? You know, actually, maybe I could give it a go.” P.K. chuckles and shows off that toothy grin again. “I like the sound of that,” he says, motioning to his father. “Because if he can have a modeling career, then I definitely will, right?” @BayStBull #BayStBull



The Macallan


• • • •

1.75oz the macallan gold 1.25oz sweet vermouth (dolin) 1 barspoon maraschino liqueur (luxardo); 4 dashes of cherry bark vanilla bitters (available at byob: cocktail emporium) orange twist

Technique: Assemble all of the ingredients, except the twist, in a mixing glass. Add ice and stir. Strain and serve up (no ice) in a Nick&Nora glass or cocktail coupe. Express orange twist over the cocktail and discard it.


Photos by Rick Vyrostko Photography; words by Nicolas Villalon, Edrington Brand Ambassador


• • • •

1.5oz the macallan gold 1oz fresh pressed lemon juice 0.75oz honey syrup* (can be replaced by simple syrup) 1 egg white

Technique: Assemble all of the ingredients in a shaker. Dry shake for 30 to 45 seconds (without ice). Add ice to shaker and hard shake for another 30 seconds. Fine strain into a cocktail coupe. *Honey syrup: In a pot, mix equal parts honey and water. Stir over medium heat until honey is dissolved (do NOT bring to a boil). Bottle.


• • • •

1.75oz the macallan amber 0.25oz simple syrup 4 drops of bob's chocolate bitters (available at byob: cocktail emporium) orange twist

Technique: Assemble all of the ingredients, except the twist, in a mixing glass. Add ice and stir. Strain over a big cube of ice in an Old Fashioned glass. Express orange twist over the cocktail and drop into the glass.

@BayStBull #BayStBull





The Ultimate Stay-At-Home Bar A Guide on How to Imbibe Like A Boss

Like your car and the contents of your closet, your selection of libations says a lot about you. And as the truculent little things we are, humans judge everything by their appearances. So when people come over, they had better see a wellstocked cart. When it comes to having the best home bar, always remember rule number one: It’s not so much for you as it is for everyone else. Let’s get to work. –by Leo Petaccia




So, you want the ultimate bragging rights amongst your friends? Here’s what you’ll need, hotshot.

38 – Fall 2015

Once you get past the slight spiciness and fruit-based notes at the top, there’s a heavenly world of sweet vanilla and oak aromas that finish everything off in the Maker’s Mark 46 — the pride of Loretto, Kentucky. Maker's Mark, $59

GIN There are always merits in detailing the smoothness and fresh hints of citrus that make this guy so ubiquitous, but as if you were going to grab some other gin anyway. Tanqueray, $28

Of course no one likes gimmicks, like a tequila reposado marketed by a famous Hollywood thespian. Only this one from Casamigos, George Clooney’s brand with friends Rande Gerber and Mike Meldman, is the real deal. What with it’s divine caramel undertones and 100 percent agave label, it is indeed real tequila and not the blended crap some folks will try selling you. Casamigos, $70

4 5

SCOTCH The perfect every day whisky! This one is recognized for its balanced flavour profile as well as impressive complexity. A truly 360-degree scotch that will please any amateur or neophyte. Highland Park, $75 –Nicholas Villalon


No one's doubting the Vodka-making capabilities of the Poles and Russians. It's just that Beamsville, Ontario's Dillon's does just as fine a job thanks to the divine grapes they cull from Niagara's famed Fruit Belt. This spirit is distilled from said grapes, making for an ideal cocktail mixer. Or, you could just sip it. People do sip vodka, you know. Dillon's, $40






Easy, now. No one’s got anything against the Cubans. It’s just that sometimes people tend to forget that Barbadian rum can be just as great, particularly the blended variety. Mount Gay’s 1703 Old Cask has a mix of rums that range from 10 to 30 years old, imparting it with a rich, complex fusion of spices and mocha flavours. Mount Gay, $125

9 BEAUTIFUL GLASSWARE Scotch’s best friend. But really, you can use a tumbler for anything—it's an all-purpose tool. By the way, you should have four of these. No more, no less. Baccarat, $170


COCKTAIL SHAKER Each one of these shakers is handmade in Lombardy, Italy by pewterers who use the finest kind of tin around (the kind that takes pretty much forever to rust, in fact). Kaufmann Mercantile, $300




For an exemplary version of the stuff, go no further than the Parisian legend. Think fresh and citrusy on the nose, with a beautifully bittersweet base that will get you thinking of dinner. Lf Dolin Vermouth De Chambery Aoc Dry, $14

Tabasco Sauce

ICE BUCKET There’s nothing worse than finding out all your ice has melted. This one is made from nickel-plated stainless steel, and the handles of saddle leather, both of which make for a respectable balance of elegance and functionality. Ralph Lauren, $175

A bouquet of Asian spices lends this Vancouver-made bitter a veritable kick, which makes it ideal for livening up your cocktails. Bittered Sling Denman, $27 Tip: A good bitter can change the taste of any drink, thanks to its bold floral and herbal notes. This makes it perhaps the most contentious of boozes to stock, but you’ll only need one if you know what you’re doing.







BAR UTENSILS Just picture how brilliant a set of these will look in your personal collection. It comes with a jigger, a strainer to catch seeds, bar spoon, classic bottle opener, and a bar knife for when it’s citrus-slicing time. Pottery Barn, $50


TOOLS OF THE TRADE When it comes to the instruments with which you concoct your sinful creations, remember: Quality and craftsmanship are of the essence. That means some top-notch glasses, a fantastic shaker, and a badass ice bucket. And it wouldn’t hurt to have a nice jigger, too. Just read.

THE BAR There’s no need to make a statement with this, considering the size of a cart that’s needed to hold all your booze. Something streamlined and classic is in order. Something that’ll look just as appropriate under your signed Gilmour jersey as it would next to your chaise. All good reasons for why this mid-century solution from West Elm is the one. And then there are the details: it's constructed from a solid Euycalyptus wood frame, finished in a warm, walnut veneer surface. It’s also got two shelves to hold all the goods, plus the rails and casters are plated in a charming antique brass. And yes, it would look as good at the office. West Elm, $350 @BayStBull #BayStBull



What are the hallmarks of a great made-tomeasure suit? At the heart of it, you have to have a great fit. It’s easy to get caught up with the bells and whistles, which is very much a part of the experience, but those are always secondary. The suit shouldn’t fit sloppy and loose, nor should it be too tight and skinny. What are the key points that a man should be aware of when it comes to understanding the right fit for his body? There’s always room for a little deviation, because nothing is set in stone. But there are certainly a few guidelines that will determine the proper fit. The garment should follow the line of the body without being tight. It should sit flush against the natural shoulder line without extending too far forward or back, and the chest, which is where a lot of guys end up a little off, needs to rest comfortably and shouldn’t pop or break away from the body. For the sleeves, you might want to show a quarter- or half-inch of the shirt cuff. As well, for the pants, make sure there is not too much gathering or bunching of fabric around the ankles. A single break is all you need. What is special about the made-to-measure experience at Harry Rosen? The experience is something we pride ourselves on. For Harry Rosen, our roots are in the made-to-measure business, it’s part of our DNA and has always been a strong component of our culture. One thing that sets us apart is the depth in selection; the options in made-to-measure are extraordinary. The most fundamental thing is that you don’t have to spend thousands of dollars to get a good-looking garment. Our quality level is always at a certain standard. As for the experience, we have specialists in each store who are extremely fluent when it comes to custom garments and taste levels. We really provide a certain kind of experience from start to finish.

40 – Fall 2015


A Cut Above the Rest Getting a custom suit can be an overwhelming experience. Adam Gallo, buyer for all things sartorial at Harry Rosen, is here to help with your questions. –by Ryan Yuh

How to Care for

Your Suit TIME OFF

Wear your suit one day, let it recover the next. Natural fibres need time to rest and regain their shape. HANG UPS

A properly contoured hanger prevents creasing and helps the garment’s shoulders and chest retain their form. BRUSH OFF

Hang up your suit, then brush it down with a clothes brush to remove the day’s dust, lint and hair. JUST PRESS

Dry-cleaning more than once a season is not recommended. An alternative to drycleaning is to have your suit spot-cleaned and pressed. BAG IT

When you travel, protect your suit in a light, breathable garment bag. Our own garment bags are excellent overnight travel bags.

What are some ways of letting your personality come through in an otherwise conservative suit? Often times, men may over style or add too many things that will make a suit look cheesy. As long as you have a good-looking and well-made garment as your foundation, you can add some nice details. A must with any custom suit is a surgeon’s cuff with workable buttonholes on the sleeve. That’s a great way to show that your jacket is custommade. Another option is adding a fun lining, which can add some personality to a navy or grey suit. Keep in mind that the way you furnish a suit also makes a difference. From a cutaway collar shirt to a wool-blended tie in the fall, these are the nuances and details that can add a bit of extra flavour and make a suit look very modern. What should you let your tailor know about your lifestyle in order to help him make the best suit for you? There are just as many practical options in a suit as there are creative and fun. Things like a cell phone or passport pocket, a reinforced crotch liner or a hidden zip compartment can all be added. In our stores, the relationship is more with the clothing advisors, who are creating a wardrobe with the individual. If you’re a traveler, you have to let them know. If your job requires you to sit all day, tell them if you don’t like to wear your pants aggressively short or tight. These little things need to be known so we can create something that is comfortable, stylish and practical. Why is a quality suit dictated, in part, by its canvassing? There are a lot of different quality levels between a fully fused, half-canvassed and a fully canvassed garment. When you get to the price points of what we offer, which start around $1000, that’s kind of the mark where you know you’re getting a quality garment. A fully fused garment takes on the shape of the block that it was built on, which is the biggest difference

between canvassed and non-canvassed clothing. At the better end, a fully canvassed garment is three-dimensional and feels very comfortable because it takes on the shape of the wearer. It really does feel like a second skin and is worth every single penny for how much more it costs. What is a classic fabric that can be used year-round for any guy? Typically, a simple worsted fabric is the best option, which can be anywhere between eight and nine ounces in weight. It doesn’t have to be ultra lux or lightweight, but something inbetween will give you the combination of performance and luxury that will feel good throughout the year. Can you elaborate more on comfort as it pertains to style? Comfort refers not only to how you feel in a suit, but also how it makes you feel. Does it give you confidence? This may sound strange, but a slimmer-fitting suit, as long as it is well tailored, will be more comfortable than a loose-fitting suit. It’s because it follows along the lines of the body and moves with you, which is the key.

If it doesn’t, you’re going to fight against it and it’s going to feel uncomfortable. You carry a lot of different brands from all over the world. What is a great one that you can recommend? We just brought in this great brand called Munroe from Amsterdam. It’s something revolutionary for us because it’s different than what we have and have had. First, you get to design your own garment and make something custom with an extraordinary fabric selection from Loro Piana, Zegna and more of the best mills in the world. One thing with Munroe is that they offer a totally deconstructed jacket with no padding or canvassing. Yet, it takes the shape of a tailored garment and feels like your favourite cardigan. Further to that, they have shirts that you can one hundred percent customize. There is a diversity in the product range outside of suiting, which is the best part. To be able to get the expression that they offer in jackets, trousers and shirting provides a different way of looking at tailored clothing and dressing. If you go into our First Canadian Place location, there is a giant touchscreen

where you can browse through every single swatch and see how it’s going to look and how it should be coordinated. As a madeto-measure brand, they cater to the lifestyle outside of the boardroom. It’s a very exciting experience.

For more sartorial advice, head over to


something you’re going to have forever—it’s a moment in your life that is really special. If you look at a brand like Rolex—in terms of longevity, history, quality and durability—in my opinion, that’s going to be among the most solid watches you can buy.

The Royal Treatment Surveying the mechanical wonders at Toronto’s foremost timepiece destination

On a quiet corner of Bloor Street, behind an unassuming stone façade, you’ll find some of Toronto’s most gorgeous, awe-inspiring sights. For decades, Royal de Versailles has stood firmly as the city’s most reputable source for luxury wristwatches. Everywhere you turn in its gleaming, modernist showroom, you’re faced with a dazzling array of timeless classics and statement pieces alike from 17 of the world’s top makers—the likes of Rolex, Audemars Piguet, Hublot and Vacheron Constantin, just to name a few. Purchasing a new timepiece can sometimes feel like an overwhelming task, but that’s never the case at Royal de Versailles—between their friendly expert staff and plush private viewing suite, you’re bound to have an experience worthy of their finely-tuned goods. We sat down with store manager Tyler Markoff to discuss everything you need to know before you buy your next watch.

Top: Rolex Daytona Cosmograph Bottom: Rolex GMT Blue and Black All prices available upon request.

42 – Fall 2015

How much should a first-time luxury watch buyer expect to invest? That’s a subjective question in the sense that the numbers I’m going to throw at you are, for the average person, a lot of money. Most people are probably used to spending around $500 on a watch. But when you’re buying a luxury timepiece, something of the caliber we carry here in the store, you should expect to spend at least $5,000 to $7,000. That price point will open you up to a really nice selection in terms of makers and styles. Your first watch is

Beyond budget, what are the main considerations a buyer should take into account when choosing a watch? You have to look at your lifestyle. If a guy is a real avid sportsman who wants to really enjoy the watch and have it become part of him, he won’t want something on a leather strap that he’s always going to have to take off and worry about. If a guy is always in business attire and that’s his main focus, then you can go with a more delicate, dressier piece. You really have to narrow in on what you’ll be using this watch for and how often you’ll be wearing it—once you have those parameters, we’ll be able to guide you in the right direction. What are some lesserknown watchmakers that buyers should be familiar with? I don’t like to use the phrase “lesser-known,” because that can equate to “not as special.” There are a lot of brands that people aren’t as familiar with that are truly unique and do incredible work. Some of the watchmakers we work with have been around for centuries: Audemars Piguet, for instance, was founded in 1875. They’re still privately owned and one of the pinnacles in the watch industry, with very limited production every year. Vacheron Constantin is another great brand we carry that started making watches in 1755. Once you begin to appreciate the history behind all of these

companies and the highly intricate instruments they produce, you can begin to figure out which ones best represent your tastes. Let’s talk about complications: What are they, why are they coveted, and what should we look for? A lot of high-end manufacturers specialize in complications, which are intricate, elaborate details that truly elevate the watch to a work of art. Complications can take watchmakers in excess of a year to make a single piece. Some of these watches are comprised of over 1,200 parts that are as fine as a human hair. Nothing is done by machine—all of the components are meticulously handassembled by masters of their craft in Switzerland. That’s what complications are all about. There aren’t many makers left that are capable of delivering that kind of engineering, which is what makes them so desirable and special. What would you say a person’s choice of watch reveals about them? Sometimes people will wear a watch that has flash, and they’ll drive a flashy car. Sometimes, a guy might be wearing a $100,000 platinum watch on his wrist, and someone will look at that and go, “Oh, I like your stainless steel watch.” Some people like to fly below the radar, and others are looking for something a little cooler and stylized. It really speaks to your personality; there’s a true correlation between your lifestyle or mannerisms and the watches you wear. Whether you’re sporty, conservative, fashion-forward—we’ve got something for you.

For more from this interview, head over to


Upgrade Your Walls Curating a personal collection of contemporary art can be both challenging and pleasurable. Whether your interest is in conversational or investment, aim to collect the pieces that speak to you. Better yet, consider this mix of established and emerging Canadian contemporary artists to add to your home or office. –by Amanda Lew Kee 2 3




5 / Sarah Anne Johnson

2 / Gary Taxali

1 / Tyler Los-Jones

Tyler Los-Jones will take you on a whirlwind tour of Alberta’s Rocky Mountains. Jones' approach to producing touristic photography evaluates the human expectation of our environment. His style of folding and re-photographing images gives the viewer a digital fragment of space through depth and time. Being with Fictions #2

Archival inkjet print, 18"x24" 2015

Gary Taxali was born in Chandigarh, India and raised in Toronto, Canada. Taxali produces mixed media paper work, paintings and lithograph prints that are inspired by satirical advertising art and vintage comics. Common themes of his work range from human relationships, love, isolation, economic despair and frustration. A Taxali hanging on your wall will lighten the constant paradoxes in life with a style that he refers to as “wacky”. Clowns

Limited Edition 9 colour lithograph, 19"x22" 2014

3 / Andy Dixon

Vancouver contemporary painter Andy Dixon has been compared to Rousseau, Matisse and Picasso. Dixon boldly blends bright colours with classic subjects that range from historical figures, reclining nudes, still life and royal portraiture. His coarse application of paint and colour approach to light and depth makes for a rich conversational piece. Fur Studies #1

Acrylic & oil pastel on framed canvas, 30"x48" 2015

4 / Tammi Campbell

Dissecting the fundamental basics of the mechanics of painting, Tammi Campbell, a native to Saskatoon, demonstrates the shift of materials into new forms. The essence of an unfinished piece and basic material transforms the elementary techniques into a relatable process of meticulous focus inclusive of small flaws and imperfections. Works in Progress (studies)

Acrylic on matboard, 11.5"x11.5" 2011

A Yale graduate and Winnipeg resident, Sarah Anne Johnson pushes the boundaries of photographic expression. Based on a 12-day excursion, Johnson’s most recent series titled Arctic Wonderland shares a socialecological perspective on the barren North. Johnson layers unique chromogenic landscape prints with whimsical hand paints of muted transparent colours that cast a tone of ire familiarity to manufactured life. Explosions

Photospotting & acrylic ink on chromogenic print, 28"x42" 2011

@BayStBull #BayStBull



taste style for

Creative Direction: Lance Chung Photographer: Mauricio Calero Stylist: Talia Brown Hair & Make-up: Demi Valentine


giving people ample reason to leave their kitchens and never worry about ruining a recipe again. Leading the charge are a group of individuals who are forcing diners to pause and give thought to what they are eating — experiencing the marriage of different ingredients, savouring flavours and just enjoying damn good food. Here, three of Toronto’s finest chefs and restaurateurs — and stars of Food Network Canada’s new show, Chef in Your Ear — show off some of the must-have wardrobe essentials you’ll need this season to take you from apèritif to ziti (and whatever else you decide to order in-between).


Campagnolo may be one of the hardest reservations to get in town, but all for good reason. While great Italian fare is in no short supply in Toronto, patrons regularly flock to Campagnolo thanks in large part to the restaurant’s mighty captain, Craig Harding. His menu is a hybrid of contemporary influences mixed with the traditional recipes that his grandmother taught him growing up, making for a pasta lover’s dream. Try the burrata, or lasagna, or really any other dish that involves a carb (read: all of them). THE FASHION

Trust us, the turtleneck is your friend. From Ernest Hemingway to Steve McQueen, there’s a reason why some of history’s most stylish badasses donned the perennial favourite. It’s a piece that has a certain je ne sais quoi to it—allowing you to easily throw one on for an instantly timeless look. Go for a thin Merino wool if you wear one underneath your suit, or a chunky knit to pair with a beautiful overcoat.

craig harding c a m pag n o lo




If Vitiello’s name sounds familiar, it’s because he’s one of the guys behind Toronto’s famed The Harbord Room*. Just a few doors down from the culinary establishment, THR & Co. offers its own takes on contemporary Italian and Mediterranean cuisine. Try their squid ink linguine for a mouthful of flavour you won’t soon forget. *Check out the Harbord Room’s mouth-watering burger on page 61. THE FASHION

Fall is truly man’s best friend. At least when it comes to the plethora of options he has to work with in his wardrobe. A chalk-stripe suit is an easy way to balance the conservative sensibilities of the corporate office while still adding a little charm and bravado to your boardroom look. Throw in a beautiful knit tie and Chelsea boot for added effect.

cory vitiello thr & co


With over 15 years of experience under his belt, Top Chef Canada runner up, Rob Rossi, is well on his way to becoming meat royalty in Toronto’s culinary circles. His restaurant, Bestellen, is a Europeanstyle eatery that mixes influences from his German and Italian upbringing, making for the perfect place if you’re in a carnivorous mood (check out their whole roast suckling pig if you’re really hungry.) Herbivores, proceed with caution. THE FASHION

Layering is crucial to getting through cold-weather temperatures. As such, you’ll need a beautiful overcoat to tie everything together. This season, pass on the standard blacks and greys and go for a palette of muted, unconventional colours, like forest green, eggplant and mustard yellow. It’s a subtle way to make an effective impact.

rob rossi bestellen




SUITS UP Creative Direction: Lance Chung Photographer: Janick Laurent Stylist: Talia Brown Hair: Natalie Ventola for P1M Make-up: Demi Valentine


eghan Markle is many things. You may know her as a beautiful paralegal on Suits, but outside of the hit TV show, she’s a curious soul that has been busy laying down the foundations of an empire based on living a meaningful, enlightened life. In an era where authenticity is constantly in question, Meghan and her lifestyle brand, The Tig, are keeping things real by focusing on what matters: great people, great experiences, and great conversations. Here, the actress and self-proclaimed foodie talks about fashion, how to build a personal brand and the bond between her and her castmates. –Interview by Lance Chung

HAVE YOU MET RACHEL? You’ve been playing your character, Rachel Zane, on Suits for the past five seasons now. How have you evolved throughout the course of that time?

As an actor and as a person, there's a parallel there. When I auditioned for the show, I was 28, and we did the pilot a year later. Now I’m 34. By the time the series is over, I will have spent close to a decade playing this character. You grow up tremendously through your twenties and thirties, and beyond that, I moved to Canada. This is now part of the narrative in my life. And from an acting standpoint, I think I have just got much more comfortable in my craft because when you are practicing on a daily basis like we are, it’s like being in a master class. It’s known that the cast mates have an incredible dynamic off camera. How important is that when it comes to being on set?

It’s everything. I think the longevity and success of the show is a testament to the fact that we can all work in tandem with each other and have such close relationships. Now we’re more like family. We have Thanksgiving dinners together where I’ll tell Rick Hoffman, “Hey, stop cutting my turkey like that!” But those are the things that also inform how comfortable it is to watch us on camera together. Once we do the scene one way through, we always ad lib a little bit because there is a comfort level there. If the cast were a high school class, which archetype do you think each of you would be?

I would say, though people wouldn’t expect it, Gabriel [Macht] is the Class Clown. It’s probably a dead heat with Rick on that one. Sarah [Rafferty] would absolutely be Homecoming Queen, and Gina [Torres] would be Most Likely to Succeed. Patrick [J. Adams] is such a big


@BayStBull #BayStBull


tech geek and loves all the gadgets, so he’s the Nerd. We had to do this round table of behind-the-scenes stuff, and when we were asked if someone was going to be president from the cast, they all unanimously said me. So I’ll take that. TO THE TIG, AND BEYOND Let’s talk about The Tig, your lifestyle website and platform. What prompted you to start it?

Once we started this show and saw how social media was playing a big part in fan engagement, we understood that the ethos was changing in terms of how people were communicating with each other. I have always been this go-to person when people want to know which restaurant to try and where to go. My mom was a travel agent, so it’s always been a passion of mine. Food is quite near and dear to my heart, so in starting The Tig, I just wanted to create a hub to house all of those things. Have there been any memorable moments from working on the site that stick out to you?

At the end of the day, what’s really got the most pickup, and seems to resonate the most, are the think pieces that I write. I wrote a piece for Elle UK that I re-purposed for The Tig, as well as a story last year called “Birthday Suit,” also about self-empowerment. I am just humbled by how many e-mails that come in from men and women about self-identification. That, for me, is very validating because they are my words. I write everything on that website, so if people don’t like it, it’s personal. It’s very different from Suits, where if they don’t like my character, I have no control over that. I just bring someone else’s words to life. But on The Tig, I’m bringing my own words to life. It seems like we are in the age of the personal brand. As an actor and someone that is constantly in the spotlight, is it important for you to create something that is separate from work?

I think The Tig is a strong example of how I relate to that because I could’ve done, but that didn’t interest me. From a business standpoint, I wanted to make something that was larger than me. Obviously with the success of Suits, my profile would help feed The Tig, but it is its own identity. We try to be as authentic as possible. I was offered a really sizeable amount of money to promote a brand with one Instagram post, but I pass on so many of those because people trust me to tell them the truth. What’s important to me is making people feel comfortable for who they are, as they are. At the end of the day, my brand is just me. Do you think there is a proper way to go about building a personal brand?

I think you have to be very clear about what your end goal is. And that is going to be different for everybody. For me, authenticity is such a huge part of it. What I am clear on is that once young women start to look at me as a role model, I am very aware of the choices that I make based on that. That is part of what guides me in terms of how I think about brand building. But also, I’m 34 and it’s something that comes with age and when you’re comfortable with yourself. It’s much easier to say no to things. Do you consider The Tig a business? How do you see it evolving down the road?

There is a vision, and it’s a big one. I see it evolving into an international brand with many different iterations. It’s a timely question because those are conversations that are happening right now. But I just want to grow the team and certainly see it become even more impactful. Who knows, I wouldn’t be surprised if you saw a Tig cookbook or travel collaboration down the road. The opportunities are endless.

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FINDING FASHION Let’s talk about fashion, because it’s something that you’re clearly very interested in. Has it always been a passion of yours?

I grew up wearing a school uniform, so it wasn’t really on my radar. But traveling really influenced my love of a more global and eclectic way of piecing a wardrobe together. It wasn’t until Suits that I got this insane education on the value of really gorgeous clothes. The tailoring and craftsmanship were so beautifully done—it was something that I had never had access to before. Suits has also helped me understand the value of tailoring things. I don’t care what you buy, you should tailor it, even if it’s only a quarter of an inch. Make it work for your body. To me, it’s really how you wear it. People have an assumption that I wear all these fancy pants things, but the flats I’m wearing now are from a Banana Republic sale that was online. It doesn’t mean that I don’t have gorgeous Sergio Rossi shoes at home, but I think mixing high and low is the name of the game. There’s a way for different price points to co-exist because that’s how people dress in real life. You’ve met some great leaders in the fashion industry. How has that experience been like for you?

I think the coolest thing is the constant reminder that we are all just people. I remember being so nervous to meet Rachel Zoe backstage at her show, but I don’t know why—she was the loveliest woman and very real. The one person that has really changed my way of thinking in fashion and opened a lot of doors was Joe Zee, who is actually from Toronto. I met him at a dinner for Kerry Washington, and he introduced himself as a big fan and we just became friends. He has been an endless support.


@BayStBull #BayStBull


WHO'S HUNGRY? You’re quite the foodie, which is something that has also been integrated into your character on the show. What do you think it is about food that brings people together?

I think the story behind it. Everyone has a story of a soup they have when they’re sick that makes them feel nurtured, or a cake that makes them feel like celebrating. Whatever it is, we all have these really strong emotional associations with food. I also think that, for me at least, from a cultural standpoint, food can be such a passport to a different place when you don’t have the luxury or the means to actually go there. It can open doors and trigger your interest in things. I love Vietnamese food, so years later I went to Vietnam to see where these incredible flavours came from. I think that it can be a beautiful connective moment for people, on top of the fact that it can just be so freaking good. You really can’t go wrong with having a good meal with good company. What is your fondest memory of food?

My mom would always cook. I would sit in the kitchen and watch her, and learn how to make a really amazing gumbo. But my food memories with her were really travel-oriented. We used to go to Mexico, Hawaii and all sorts of places. I remember going to the Day of the Dead festival in Oaxaca and having the perfect mole before it was cool, before Oaxaca was known as a food destination. I was really able to authentically experience the culture, which was exciting because it wasn't normal food that you would always get. Describe the perfect meal.


It changes. I’ve thought about this quite a bit. If you asked my best friend, she would say all I want to eat is bucatini with arrabbiata sauce. Whatever it is, let’s be really clear, it would be a carbohydrate. Whatever iteration it would be of that on a day, whether it’s a burger or a pasta, my last best meal is not going to be me sitting there eating kale and a piece of fish, as lovely as that may be. I love my carbs. For more of our exlusive interview with Meghan Markle, head over to

52 – Fall 2015


What’s important to me is making people feel comfortable for who they are, as they are.



54 – Fall 2015





A mouth-watering, lip-smacking, knock-yourself-out guide to our nation’s 30 best things to eat.




the food scene here on home turf is becoming one that can rival that of any other destination known for its culinary offerings. And because we are such a diverse group of people with a beautiful mélange of cultural backgrounds, the opportunities to make your taste buds dance with excitement are endless. Traveling coast to coast, we embarked on a pilgrimage to find the very best things to eat in this wonderful nation of ours—dishes that have become such a signature at their respective restaurants, cafés and hole-in-the-walls that their reputation simply preceded themselves. From seared octopus to a 19-ingredient salad, here are 30 bucket list-worthy dishes you have to try today. BY: DAN CLAPSON, VIRANLLY LIEMENA, CHRISTOPHER METLER, RYAN YUH

Edge of Glory WHAT: DOUGHNUTS WHERE: Glory Hole Doughnuts, Toronto

Glory Hole is Toronto’s destination for impeccably made doughnuts—one of the bucket list variety that offers a selection of different flavours on any given day. Think: Coconut cream pie, rose water pistachio, lemon ricotta and more. Made with natural ingredients, by hand and fresh everyday, there is a lot of love and affection kneaded into GHD’s indulgences. –CM

56 – Fall 2015


No sense in chewing the fat on this one, so let’s cut straight to the bone. Prepared for a minimum of two carnivorous diners, Carbon Bar’s colossal Pit Master Platter serves up slow-roasted pork ribs and beef brisket over wood (sans sauce to divert attention from the meat), buttermilk Southern fried chicken, pickles, fries and a generous helping of chipotle mayo. When it comes to good barbecue, adhere to one rule: always respect the pit! –CM

WHAT: NIGIRI MORIAWASE WHERE: Park Restaurant, Montreal

What’s a "Great Canadian Food Tour" without exquisite sushi? Park is one of the only restaurants in Canada influenced by the time-honoured tastes, craftsmanship and knife skills of kaiseki cuisine. Situated in the affluent Westmount enclave of Montreal, their nigiri tray is what draws our attention. Using the freshest, sustainable, line-caught fish— with some specimens flown in directly from Japan—it’s rolled with gold-medal koshihikari short-grain rice, then complimented by homemade soya sauce, house rice vinegar and sharkskin-grated fresh wasabi. –CM


To have the Challah French Toast at Toronto’s Wish is to undergo a religious experience for your mouth. Each dish is comprised of a generous stack of challah—a rich type of braided bread typically made with eggs­— cooked to perfection and doused in a medley of caramelized bananas, delectable blueberries, sugar dust and, of course, organic, Canadian maple syrup. One bite in and it’ll feel like you’re tasting French toast for the first time. –RY

Photo: Dan Clapson

“Get ready for the most rich, outrageously over-the-top, Titanicsized opus dedicated to all things fatty, porky, and delicious… my Waterloo of gluttony.” WHAT: ABURI SUSHI WHERE: Miku, Vancouver

Cochon, Montreal An ode to pure goodness and excess, no dish better epitomizes the popular eatery than the Canard en Conserve, where rebel chef Martin Picard stuffs a duck breast with thyme springs and foie gras, then cooks and serves it in a can. –CM

To visit Vancouver and not indulge in its sushi would be tragic. Miku was one of the first restaurants in town to have introduced Aburi— an old school, sear-flaming technique that takes your sushi to new heights. The mix of the house special sauce, rice and perfectly scorched fish is all that is needed for a melt-in-your-mouth experience. –VL

Photo: Eliane Excoffier

58 – Fall 2015

WHAT: PRIME RIB CHOP WHERE: Vintage Chophouse, Calgary

In the land of beef (i.e. Alberta), carpaccio can be a regularly recurring menu item, so it takes something truly exceptional to stand out from the pack. Raw Bar’s showstopping spin on the classic sees thinly-sliced local beef topped with chilies, crispy garlic chips, basil, crushed peanuts and finished with a healthy pour of yuzu nouc cham (think: amped up fish sauce). It’s really good. –DC

As much as Calgary tries to buck the steak and potatoes mentality, the city still has a wide range of steakhouses keeping things classic and well-seared. Vintage Chophouse is arguably the city’s best of the aforementioned, offering a long list of meaty options from tenderloin to butcher block cuts, a great wine list and delicious sides like creamed spinach and lobster mashed potatoes. –DC

WHAT: SNOW CRAB AND SEA SALT WHERE: Fogo Island Inn, Fogo Island

As far as eating at Au Pied du Cochon goes, we’ll defer to bad boy culinary icon Anthony Bourdain:



Journey to the edge of the world and you may just find yourself at Fogo Island Inn. There, you’ll find a menu, created by chef Murray McDonald, that uses nature’s bounty to create dishes that are a testament to Newfoundland’s rich surroundings and time-honoured heritage. Among them, the Snow Crab and Sea Salt — a delectable assemblage of wild Fogo Island crab (cooked in seawater), foraged greens, charred lemon ash and sea salt merengue. It’s an experience unlike any other. –RY

Photo: Viranlly Liemena

Oh Sweet, Sweetbreads


Vancouver Located in the heart of Gastown, L’Abattoir offers a classic French dining experience with a hint of west coast charm. Chef Lee Cooper and his team have thoughtfully created everything on the menu to keep the taste buds entertained. The veal sweetbread is undoubtedly one of their most iconic dishes. Pan-fried to perfection, each morsel is a contrast of a crispy outer layer and a soft, creamy inside, served with sauce gribiche on toast. It’s a burst of flavour and texture in one bite. –VL


Before Anju came to be on the corner of 17th Avenue and 4th Street SW, Chef Roy Oh worked out of a slightly more obscure location on the edge of downtown. Even though it was out of the way, people flocked to his restaurant as regularly back then as they do now to get their hands on his famous chicken wings. The sweet, smoky and spicy sauce is made up primarily of gochujang (a Korean fermented pepper paste) and a few other choice ingredients Oh won’t divulge. After a few bites, you’ll see that a chicken wing can be so much more than something to gnaw on during a football game. –DC

WHAT: KOREAN FRIED CHICKEN WHERE: Merchant Kitchen, Winnipeg

Photo: Greg Glen


Trading ingredients found in Singapore for local ones, this much-ballyhooed slaw from Susur Lee is arguably the granddaddy of ‘em all, as far as signature Toronto dishes go. Offered at his Lee and Bent locations, the 19-element salad—including pickled red onion, salted plum dressing, taro root, English cucumber, rice vermicelli, daikon and crushed roasted peanuts amongst them—is the architectural, edible calling card of a hometown culinary titan. –CM

Fried chicken can be a little overdone these days when you’re looking at the Canadian food scene as a whole, but when it’s done right, you need to give credit where credit is due. This beautifully massive 10-piece chicken platter at Merchant is exploding with flavour due to their “top secret” Asian brine and an appropriately crispy outer layer keeping the meat nice and juicy on the inside. Grab a piece and dunk it in either their sweet soy dip or garlic chili sauce, and feel a level of fried chicken contentment that Colonel Sanders could never provide.–DC Photo: Dan Clapson

Photo: Farah Khan

Photo: Rick O'Brien



Maison Publique’s single baked oyster is a showstopper. Sourced off Cortez Island in British Columbia, the meaty giant sea angel is the size of your hand. When prepared, the oyster is sliced in three and placed back in its shell, where thinly-cut sautéed button mushrooms are accompanied by a mayo mixed with marmite, a pinch of cayenne, malt vinegar and liquor from the cooking. It’s then baked, glazed under the broiler, and served on a bed of seaweed and sea salt. “A real treat,” as chef Derek Dammann accurately describes it. –CM

Hailed as Toronto’s best restaurant for two years straight by Canada’s leading food critic, Joanne Kates, there is nary a plate you could go wrong with at Buca. But at Rob Gentile’s original Italian outpost on King West, we especially recommend the Bigoli. It’s an enduring bestseller where torchio-cranked duck egg pasta meets magnificent duck offal ragu, seasoned then to perfection with venetian spices, mascarpone and basil. Count on Buca making it three years in a row next. –CM

WHAT: WAGYU TENDERLOIN WHERE: Black and Blue, Vancouver

Black and Blue is one of Vancouver’s premier steakhouses, located on the luxurious Alberni street. While they offer a diverse selection of meat, their Japanese wagyu is something that stands out above the rest. Selected from the highestgrade quality of grass-fed cows, the meat is then cooked to your preference, simply seasoned and served on a bed of creamy potatoes. –VL

Wagyu: A Japanese breed of cattle known for intense marbling.

I Dream of Burgers WHAT: HOUSE-MADE GOAT RICOTTA WHERE: Corso 32, Edmonton


WHAT: SEAL WHERE: Mallard Cottage, St. John's

The true mark of a good Italian restaurant is working with a few simple ingredients and making them shine. The combination of a housemade ricotta from goat’s milk, topped with an earthy rosemary-infused oil, maldon salt and crispy crostini for spreading is a perfect example of that. Any food-loving Edmontonian will tell you that if you don’t start your meal off at Corso with an order of ricotta, you’re making a big mistake. –DC

Schwartz’s Montreal Hebrew Delicatessen was established in 1928 and has likely had its familiar lineup going out its door ever since. It’s the most famous remaining Montrealstyle smoked meat restaurant after all, and their trademark sandwich is the stuff of legend. Best served on rye bread with yellow mustard, the plate’s unique flavor is credited to Schwartz’s mandatory 10day meat curing time, their high turnover of meat and the deli’s brick smoke-house, covered with over 80 years’ worth of buildup. –CM

Controversial, no doubt. But if you’re more of the adventurous type and want to try something different, Top Chef Canada alum Todd Perrin specializes in using seal meat at his restaurant, Mallard Cottage. From seal burgers to his patented seal oil ice cream, Perrin’s initiative is to offer new and unique ways of preparing the poorly-reputed meat in order to change the way people think and open their palates to a very distinctive type of Canadian cuisine. At the very least, you can say you tried it. –RY

WHAT: DUCK CONFIT WHERE: Ayden Kitchen and Bar, Saskatoon

There are a lot of signature items on the menu here, like the Thai chicken wings and sausage platter, but your taste buds will appreciate the interesting myriad of flavours found in Mackay’s confit duck dish. A tender confit duck leg shares the spotlight with cashews, roasted nectarines, white onion puree and a bright vanilla lime dressing. –DC


Toronto An explosively juicy burger that has been ranked amongst the city’s finest since its inception, chef Cory Vitiello’s* dry aged beef brisket comes snuggled in a brioche bun and topped with caramelized onions and sharp cheddar. Gourmet burger joints in Toronto continue to multiply by the dozen, but here’s the rare one that packs both the steak and the sizzle. –CM Check out more of Cory on page 46

Saskatoon-born Top Chef Canada winner Dale Mackay became the first celebrity chef to open a restaurant in Saskatoon back in the fall of 2013 with Ayden Kitchen and Bar (named after his son).

@BayStBull #BayStBull


I Scream, You Scream... WHAT: HONG KONG WAFFLE WITH ICE CREAM WHERE: Bang Bang Ice Cream, Toronto

Since it’s hard to pick just one, why not run the whole gamut of flavours here? Choose from 25 types of ice cream at Bang Bang—burnt toffee, London fog, white sesame, and Bellwoods Brewery stout are favourites—and get it squished between two homebaked cookies, or our go-to, in a Hong Kong style waffle. –CM

How to Take the Perfect Foodie Photo The scoop: Taro and Matcha Green Tea

Capturing the perfect shot of your food is an artform — one that Insta-connoisseur @Viranlly has become a master at. With followers that include Gwyneth Paltrow and celebrity chef Nigella Lawson, the devoted foodie breaks down the essentials to taking a mouth-watering photo.


It’s been almost six years since Segovia opened in Canada’s most central city, and though a lot has changed in Winnipeg’s food scene since then, this Spanish restaurant is still bringing its Agame. Perhaps it’s the sexy, subdued evening atmosphere or the well-made cocktails, or maybe it’s the traditional tapas you can start off with, like rich chorizo sausage and bright, sweet chunks of apple in tangy butter sauce. Make sure to order two. –DC WHAT: MONTREAL HAND-ROLLED BAGEL WHERE: St-Viateur, Montreal

Cauliflower Power

Find Your Light

Natural light is your friend. If you can, try to grab a table by the window or sit outside during the summer.

Know Your Angles

Perspective is important. Take a picture from the side or a top-down angle in order to get the perfect shot.

Use Your Surroundings Whether you’re busy scribbling in your agenda or admiring a cluster of succulents on the table, find something that will add excitement and support the primary focus of your photo.

The More, The Merrier


Nobody knows contemporary upscale dining better than chef David Hawksworth and his team. While everything on the menu is exquisite, there is something to be said about the Korean Fried Cauliflower. Fried and seasoned to perfection, the cauliflower marries beautifully with the restaurant’s spicy, sweet and sour sauce to create a burst of flavour that will have you coming back again and again (and again). –VL

62 – Fall 2015

A healthy spread of different dishes is visually appetizing and will leave the viewer salivating for more. Did you really need an excuse to go in for seconds?

Fear Not Thy Colour

One of the most exciting dishes for me to photograph is anything with eggs. The vibrant colour of the yolks contrasts really nicely against almost anything. A full plate of macaroons or doughnuts will also suffice.

Montreal-style bagels are world famous because of their wholesome goodness. At St-Viateur, they’ve been making them the same way since 1957—handrolled, boiled in honey water and cooked in a wood-fired oven that was designed to both bake and flavour the bagel. What comes out of this process is a chewy, slightly sweet creation that’s incomparable to any other bagel being made today. Fairmount has also got the goods, so visit them as well. Just realize you’re dealing with Montreal’s version of the CocaCola versus Pepsi battle. Place your loyalties wisely. –CM

This awardwinning dish is created with simplicity in mind.


The ever-changing menu of one of Calgary’s top restaurants, Model Milk, specializes in bringing people together via their Sunday Suppers, a 4-course meal for a very economical $40. The theme changes week to week, but the plates always play to the season and are well-executed. Recent Sunday suppers have centred around importantly delicious topics like All-Things-Tomato and Upscale Barbecue. –DC WHAT: WHOLE OCTOPUS WHERE: Bar Isabel, Toronto

Grant van Gameren is Toronto’s current ‘It’ chef and with the standout offering at Bar Isabel, his flagship Spanish-rooted eatery, it’s really no surprise why. The whole octopus is one to eat with a crowd, where it comes flame-grilled (suckers on display, of course) and accompanied by meaty chorizo, salty stewed peppers and citrusy potatoes. As sumptuous as it is mouthwatering, here is the city’s reigning Instagram money shot dish. –CM


The folks at PiDGiN are known for their ability to create cutting-edge, Japanese-French fusion on a plate, or in this case, a bowl. Diced pan-seared foie gras, chestnuts, daikon and a medley of other ingredients are tossed in a bowl of rice, drizzled with unagi glaze. –VL


At its core, Meat & Bread serves one purpose: to be a reliable go-to destination for hearty sandwiches in the heart of Vancouver’s bustling Gastown. Their menu proves that simplicity is often the way to go, with four to five sandwiches and a daily soup and salad on offer. The classic? The Porchetta — a slow-roasted pork belly, complete with crackling, crispy skin. Served on ciabatta with salsa verde, sambal and mustard, it’s the holy grail of sandwiches for those in need of something hearty. –VL


Upon retiring the notorious Foie Gras Double Down, Joe Beef introduced this new exceptional plate to its menu. More about the velvety lobster than the pasta, the dish combines meat from the lobster’s tail, claws and knuckle, which is then mixed in with a brandy-based sauce, peas, chopped chive garnish and sautéed bacon. It may not be as eye-catching as the Double Down, but it’s every bit as delicious. –CM

Photo: Jennifer May

@BayStBull #BayStBull


Bartender T E L E P H O N E A winding, boozy, cross-city journey to uncover Toronto’s tastiest cocktails –by Yang-Yi Goh ONE WEDNESDAY EVENING NOT LONG AGO, I found myself in the mood for a

cocktail. That was the extent of my craving—general and nonspecific—which was peculiar. Normally, I’m a creature of habit: I order either a Negroni or a Jameson on the rocks, and rarely much else. But that night, for whatever reason, I was feeling audacious. I swung by the recently opened mixology haven BarFish on King West, sat at the bar, and asked the head bartender Nishan to make me whatever he would normally drink himself. After enjoying it thoroughly, I asked Nishan what his favourite bar in the city was outside of his place of employ. Then I went there, and did the exact same thing. And suddenly, a game was born: I like to call it “Bartender Telephone.” Here’s what happened the first time I played.


The Bartender: The Cocktail :


I created it especially for this year’s TIFF celebrations. It’s a mix of two vodkas, Japanese yuzu juice, my own homemade fig-andclove shrub, egg whites and a touch of housemade clove syrup. But what really elevates it is the use of truffles: I fill the glass with truffle smoke before I pour the cocktail in, and then garnish it with shaved truffles and a fig. It gives the drink a rich, sumptuously smooth body that’s perfect for fall.



The Recommendation:

People's Eatery

PEOPLE'S EATERY “People’s Eatery in Chinatown. The cocktails are fantastic and they’ve got great tapas-style food, but what I love most is that it has an incredible ambience and scene that is a completely different, unexpected vibe from the rest of the neighbourhood.”


The Bartender: The Cocktail :


Strega is the name of the Italian herbal liqueur we use as the base spirit. We don’t like to give our cocktails fancy names for fear of sounding too pretentious—the spirit is really the star of the show. Strega is a saffron- and botanical-based liqueur, and we accent it with a half-ounce of Pernod, fresh cucumber juice, egg whites and lime. It’s a simple, refreshing cocktail with very adult flavours: there’s a floral sweetness with a slight black liquorice flavour profile, offset by the freshness of the cucumber and the funkiness of the egg white.


The Recommendation:


Photography by Mauricio Calero

CIVIL LIBERTIES Civil Liberties. It’s a fun, cocktail-driven place that doesn’t take itself too seriously. The bartenders really know their stuff and love to experiment, but there’s a joyfulness and boisterousness to the atmosphere that’s not always easy to come by. There’s also no menu, so you have to interact with the staff and let them know what you feel like.

@BayStBull #BayStBull



The Bartender: The Cocktail :

" Civil Liberties



It’s our variation on the frappé, which is a mainstay in both France and New Orleans—two cultures that our kitchen takes its inspiration from. We took Herbsaint, which is an absinthe substitute from New Orleans, and a couple of elements often found in French desserts: maraschino, which gives the drink some sweetness, and Austrian kirsch, which gives it depth. We put those together with just a touch of water, shake it up until its arctic cold, pour it into a frozen glass and then dot the top with an emulsion of high-grade cocoa. It tastes like a Black Forest gâteau.



The Bartender: The Cocktail :



It’s a mix of two rums (Caña Brava and a little bit of Wray & Nephew Overproof) with lime juice, Crème de Banane, simple syrup and angostura bitters. It’s the perfect warm weather drink: citrusy, dry and booz y. There’s a bit of a jokey aspect to it, too—I mean, it’s a Banana Daiquiri, so it’s kind of stupid. Every time we give it to people, they look at you like you’re an idiot, and then they try it and say, “Oh, this actually tastes amazing!” So it helps to break the ice and put a smile on your face. It’s a nice, relaxing drink to set the mood and unwind after a long day.



The Recommendation: ALO

“Alo, which is a wicked spot that just opened up on the third floor of a building at Queen and Spadina. It’s got one of the best views in the city and an all-star bar team. Not only do they make exceptional drinks, but all three bartenders are terrific hosts—they look after you properly and always make you feel welcome.”

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The Recommendation: COCKTAIL BAR “It’s the kind of place you can go in any night of the week, and no matter who’s working you know you’re going to get a good drink. Their menu is awesome and really accessible—which isn’t to say that the drinks are simple or dumbed down at all—but there are entry points for novices, and plenty to enthuse about if you really love cocktails. Plus, they have lovely little snacks and tiny glasses of beer that I love to have while I’m deciding on my next cocktail.”


The Bartender: DAVID GREIG

The Cocktail :


Its origins are very fun because it’s based on the Orange Whip, which is the cocktail that John Belushi drinks in The Blues Brothers. What I like about it is that on paper, the flavours are totally bizarre: there’s absinthe, pistachio, orange and coconut cream. You look at it and you think, “How is that going to work?” But it does, and people love it and always come back for it.



The Recommendation: TORONTO TEMPERANCE SOCIETY “Toronto Temperance Society. I’ve been in Toronto for three years, and since Day One TTS has been the bartender’s bar. It’s hidden away, not as out there or as publicized as other bars in the city, but it’s maintained its credibility and there’s always something interesting happening there. The guys there don’t just keep up with the trends; they help to set them as well.” @BayStBull #BayStBull



Patented touchscreen technology

The Leather Touchscreen Glove

Luxury lambskin leather

Cashmere lining

When it comes to cold-weather survival, we Canadians know a thing or two about getting through the winter months (relatively) unscathed. While you may have invested in that toasty performance parka, your hands can often be left to fend for themselves in the biting cold. We’ve all been there before, where a text message or e-mail begs to be sent while outside, leaving your digits void of any feeling. It’s an unpleasant reality that many of us have encountered. But why should we suffer? Enter: Quill & Tine. Based out of Toronto, the Canadian brand specializes in making luxury touchscreen gloves that will allow you to keep your hands warm while still operating your various iThings with ease. Other brands use spray-on treatments that wear off with time and use, but Quill & Tine’s organic process ensures that the technology is embedded into the leather, itself. But why invest money in a quality pair of gloves? Consider this: You’re not going to walk into the office with a beautiful overcoat and cashmere scarf, only to top it off with a pair of mediocre gloves. You’ll want to finish it off with a beautiful leather glove, as much as you want to finish off a suit with a beautiful oxford. How’s that for perspective?

$150, available at

68 – Fall 2015



Top: Charcuterie board Left: Rotisserie Lobster Right: Grilled pineapple

The Yorkville hot spot at Four Seasons Hotel Toronto has been reinvented as a lively brasserie, with a new menu focused on French classics and a comfortable, relaxed atmosphere. An imaginative collaboration between Chef Daniel Boulud and Chef De Cuisine Sylvain Assié, the menu’s soulful fare is rooted in the farm-to-table experience both chefs grew up with in France. Classic rotisserie is the star here, with chicken, sea bass, lobster and lamb all cooking over the open flames of a gleaming top-of-the-line Rotisol, made in the largest and oldest rotisserie factory in France. Sure bets include the famous Frenchie Burger and Crispy Calamari, and for the more exploratory eaters, the Quenelles de Brochet and Caille en Sarcophage. Award-winning designer Martin Brudnizki, the man behind the interiors of chic and buzzy destinations such as The Ivy, Soho Beach House Miami and its restaurant Cecconi’s Miami Beach, has redesigned the space to give it a cozy, playful energy. Incorporating elements like a wraparound bar and intimate low-banquette seating, the “new” Café Boulud is equally intimate for business lunches and classic French dinners, just steps away from the Mink Mile.

@BayStBull #BayStBull



There's never been a better time for the Canadian fashion industry. The energy is palpable. g How do you think the fashion industry could be improved in Canada?

There's never been a better time for the Canadian fashion industry. The energy is palpable. We have numerous post-secondary institutions offering world-class fashion programming and organizations like Toronto Fashion Incubator and the Canadian Arts and Fashion Awards working to help future leaders achieve their utmost potential. Where I think we have an opportunity is in pooling our resources as a community and mentoring the younger generation. If we do this, we'll be unstoppable.

g How do you plan on not only supporting

local talent, but also providing the necessary exposure to them outside of our own borders?


Saks Fifth Avenue Canada

g What experience are you bringing to the table as the

new head of marketing for Saks Fifth Avenue Canada? Over and above an extensive marketing, public relations and eventing background in the fashion retail arena, I bring a keen understanding of the Canadian marketplace. As well, an established network, both locally and internationally, that we can use to build partnerships and events that will not only resonate with the community, but truly offer Canadians a signature Saks Fifth Avenue experience.

g What are you most excited about with your new position?

All of it! To be able to play a significant role in bringing the world’s premiere luxury retailer to Canada, help build it from the ground up and do so in partnership with the best marketing minds in the business - my New York colleagues - is an absolute dream. I'd say I have the best job in the country.

70 – Fall 2015

g Having worked at another luxury department store, how do you think consumer buying patterns and the retail landscape will change in 2016 with so many new players in the marketplace?

2016 will undoubtedly be an exciting year for Canadian shoppers because they've never had so many options. Will the landscape be more competitive? Of course. But competition is good. It keeps everyone on their A-game, which is exactly what we plan to bring.

g What has been the coolest part of your job, so far?

I'd have to say watching the Canadian team come together. I couldn't ask for a more talented, proven group of colleagues to embark on this journey with. Meeting Bill Cunningham at Men's Fashion Week was pretty cool too, but that's another story.

Photo by Irving Dee

Shayne Stephens

Supporting local talent is much bigger than Saks simply carrying Canadian designers and championing them to the world. By expanding into Canada, Saks is making a huge investment in the Canadian fashion community and providing jobs to hundreds of people in all facets of the industry. As it relates to designers and brands, I think where we can have the most impact is by being accessible and using our expertise and experience to give honest, constructive feedback in an effort to help brands get to the next level.


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Bay St. Bull Fall 2015  

Meghan Markle | The Great Canadian Food Tour | P.K. Subban | Aston Martin's Greatest Hits | A Guide to Luxury Watches | Joe Mimran

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