#3 April - May 2017
Spring Issue
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Letter from the Editor-in-Chief
Spring is finally here! We’ve waited for so long, and now it’s time for all the bright colours, flowers, picnics with friends, outdoor festivals, and weekend trips. We've packed this issue with a heavy dose of spring-time joy, as well as a little nod to the passing winter with a story from Austrian Alps. However, now it's time to turn off hibernation mode, read Casa London Magazine, and kick off the spring season! And hey, do not forget about giveaways - we have a couple more for you in this issue. As promised and as usual. ;) Anna Orishchenko
Mari Udarbe Writer & Editor
Josh Hamilton Writer & Editor
Mikaela Shannon Photographer
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Idea & Design: Anna Orishchenko
House of Wannie
A Canvas For Your Own Style by Josh Hamilton
Lagos, Nigeria is a long way from London, but fashion isn’t something that worries about borders. As a former student of Western, Wannie has started selling the clothes, that she started making back home, in London, and has found a strange affinity between the two cultures. Much like here in Canada, the styles that she loved in Nigeria were simple and adaptable, and her fusion of traditional African styles and patterns with more “western� ideals give her clothes a unique and eye-catching aesthetic. Casa London: You're from Nigeria, so how did you end up in London, Ontario? I came to do my Master's at Western University in 2015. It was a Master's in Management of applied sciences, specialization in Data Analytics. So after that I just thought I would try things out here and see how they went. Casa London: How did you get started with making clothes? Well, when I started it was just for myself. I started in 2012 after my undergraduate degree. I said to myself, let's just learn a skill, I enjoyed doing something with my hands while I was in school. Then people would start to say "why don't you just make a dress for me", I didn't really know what to do but I decided to try! When they wore it, other people liked it and asked me to make something for them as well. Eventually it started to bring extra money so I just kept on going. Casa London: Do you do this full time? No, not right now. Before I came over to Canada I was doing it full time in Nigeria, and it's definitely something I want to do full time here, once I can get enough start up cash. Casa London: What is the dream then? The dream is to hone my talent continually, impacting peoples' lives through clothes. A physical storefront will aide in coming across more people, having a location where people can pick up both Ready to Wear pieces and Custom made pieces as well as learn dressmaking skills. The dream is to dress every ordinary person, to design dresses for different individuals that truly reflects who they are. With the web as a platform, an online storefront is currently in the works to reach and provide services for more people. 5
Casa London: Is that how you would describe your style? My designs are simple and minimalistic. My last collection is called “Canvas”, a Canvas is a blank slate from which art is made. So each piece of the collection is designed to tell the story of an individual and to reflect each individual's personality. Each piece is the base from which you can mold anything you wish as long as it reflects you. Casa London: Is there anyone in particular that you take inspiration from? Yes there is, most of them are Nigerian designers. There is Deola Sagoe – she is just amazing. She uses traditional African material to make really lovely dresses. It’s modern and it’s trendy but still traditional and full of culture at the same time. Then there is Lisa Folawiyo, she uses African prints to make dresses. When I first started they were both really big inspirations to me. They both make very traditional and very elegant styles. It was my kind of style, and they were people that I looked up to. But right now there are a lot more designers that I look up to, Instagram makes it so easy to find other designers.
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Casa London: Do people tend to come to you with a design in mind? Or do they look to you for advice? Some people do come with ideas in mind, they will tell me exactly what they want. That can make it easier, but in some ways it makes things a lot harder because you might give them input on how to improve the idea, but they will say “no, this is what I want”. It’s easier when I can ask a few basic questions to get an idea of what they like and what fits with their personality and then recommend what I think will work for them. Casa London: Are there any designers in Canada that you like? What I like about Canadian designers is that it is quite simple, it isn’t very overthe-top, and that’s what my designs are like as well! I follow Toronto Fashion Incubator, a platform for upcoming designers in Canada, and I love the designs of a lot of the designers. Casa London: What are you working on at the moment? I am hoping to do some showcases this year. It’s just finding the balance between doing what you like and what you need to do. Last year I released a collection, a capsule collection, it wasn’t season specific. I called it the capsule collection because it was made up of things that you have to have in your wardrobe! For me, I like to design clothes that are timeless. I like to look comfortable, yet stylish. 7
You’ll find all the designs from the House of Wannie on Etsy or you can follow her on Instagram to keep up to date with her new designs and collections!
beauty by PREEN
by Mari Udarbe
They say that beauty is in the eye of the beholder. Casa London Magazine met with two women, Stephanie and Loreen, who believe that beauty is a combination of confidence and artistry. They are the essence of female empowerment and use esthetics to help women shine in their own unique way — to be naturally beautiful. Casa London: Tell us about how beauty by PREEN came to be. Have you worked together for a while now? LOREEN: I’ve worked in the industry for 7 years. I first met Stephanie when I was enrolled as one of her hairstyling students. Since then, I have focused on exploring a passion for makeup artistry and have become more involved in the bridal makeup industry and editorial photoshoots; however, our circles always seemed to overlap and we kept in touch. STEPHANIE: Yes! Two years ago, we took an eyelash extensions course from Lash Boutique London and realized we were again moving in similar directions, sharing the same philosophy when it came to both style and quality of services. At that point, we decided to come together and offer individual services under the same business. That’s how the branding, beauty by PREEN, began. My esthetics background and selfproclaimed beauty junkie status, which includes all things hair, skin and makeup, is about 17 years and counting. Casa London: What services do each of you offer? LOREEN: Lash extensions #PREENlashes, lash lifts #PREENlift, facial sugaring, brow shaping/corrections, makeup applications #PREENmua and makeup lessons. STEPHANIE: Microblading #PREENbrows, brow shaping/corrections, permanent makeup (lash enhancement, liner, ombre lipstick) #PREENpmu, lash lifts #PREENlift and facial sugaring. 12
Casa London: What is microblading? STEPHANIE: Microblading is a type of semi-permanent makeup, which involves creating the appearance of simulated eyebrow hairs using specific tattoo pigments. This is done by superficially placing these pigments in the epidermis using a choice of specialized blades and shading needles. This manual method can be used to create fine hair strokes resulting in a very natural look. Casa London: Is microblading for every one? STEPHANIE: There are many factors in creating beautiful brows. I usually start with brow mapping and a skin consultation, because the quality of one’s skin greatly affects the results of microblading – thickness, fragility and how oily or dry the skin is will dictate how deep the pigment should be implanted. I also consider the client’s lifestyle: do my clients want brows for a certain event or a specific date? I recommend booking an appointment at least 3 months prior to an important event as it does take 6-8 weeks of healing after each of the two sessions. The skin will go through a complete healing process, including a flaking stage. Absence of water, sweat and steam should be observed for the first week. Other factors to be considered are cost (which is an investment similar to the monthly purchase of prestigious cosmetic products) and pain tolerance (although this should be quite manageable). I use a twophase pain management technique for all clients; minimal discomfort is experienced. Casa London: What is your business philosophy? STEPHANIE: The beauty industry is often divided amongst artist’s individual technical skills and personal working preferences. Loreen and I are both equally passionate about our clients and our quality of work. We believe our services create confidence in our clients’ daily beauty routines. Loreen and I share many clients and we want to foster a casual, fun and non-judgmental community of women who are comfortable in their own skin and not ashamed to explore different beauty trends and services.
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Casa London: How are you redefining beauty? LOREEN: It is only natural that women have many questions about the lashes, skincare and makeup products. beauty by PREEN recommends th women embrace the simplicity and purpose behind emerging beau trends. It can be easy to feel overwhelmed by the modern expectation beauty, especially with such strong influences from social media. Behin every trend the fundamentals of face shape, skin type and colour theo are the most important; this is what I want to teach my clients. My favouri thing to do is create an open conversation with my clients where I ca offer them my expertise. Often, a single question can lead into an inform consultation about ways they can refine their beauty regime. STEPHANIE: Agreed. We are huge advocates of educating our clients o what is beneficial for their lifestyle, face shape and skin types so they ca best achieve their ideal outcome. This is why consultation is such a important part of our business. We will always emphasize the WHY behin what we do as professionals. This is what fuels us—continually learnin and growing our skill set to the benefit of our clients. Casa London: Now since you both are advocates continual growth with the beauty industry, what is in the future for beauty by PREEN? LOREEN: I’m working on techniques to offer hybrid sets of classic lashe fused with 3D lashing. This will allow me to create a custom lash look f each client, maintaining visual density during eyelash growth cycles. STEPHANIE: I’m also offering a blend of permanent makeup techniqu where I incorporate shading (powdering) and microbladed hair strokes the same brow. Our biggest goal is to create formal education course (microblading, lash extensions, lash lifts and makeup artistry) for oth technicians who embody our style, culture and beauty philosophies. definition, “preen” means to groom oneself adoringly, and this is th essence of beauty by PREEN—to inspire and help other women to embra and enhance their unique beauty.
If you would like to experience the positivity, skill and culture #studioPREEN, contact Stephanie and Loreen at www.beautybypree com and on their Facebook and Instagram accounts.
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n Dirt by Josh Hamilton
With over 25 years experience in the industry, you’d be hard pressed to find a better person to help you revamp your garden than Denise Hodgins. A graduate of Fanshawe College and the University of Guelph, and a former teacher as well, is here to be your “Garden Coach”. Having worked at Parkway Garden Centre during her student years, and taught some of the current crop of employees during her teaching years, it seems only natural that she has come back to Parkway. We found her milling around the greenery, as you will most weekends in the spring and some evenings by appointment, to talk about her experience as a landscape designer, and now as a Garden Coach. Casa London: And what exactly does a “Garden Coach” like yourself do for people? Denise: When the DIY phenomenon started a lot of people wanted to do the work themselves, but they didn't want to pay out big money for the designs and all of that. So as a coach, you will meet people who have bought a property or have an existing garden that looks tired or they want something different. They can rent me by the hour, I don't put pen to paper, but my brain is theirs to pick. I'll help them choose plants or redesign flowerbeds. I've had clients go to the garden center, buy a whole lot of plants, and then not know what to do with them! I'll arrange the plants, place the pots where I think they should go, tell them what's missing, and then they are on their own. Sometimes those consults will lead into something above and beyond the "coaching" into more specific design roles. I've been over 25 years in the industry, but over the last few years because of winter layoffs I've had to reinvent myself. I work full time somewhere else 8-4 Monday to Friday, and all my other free time I spend here.
Casa London: Has it always been something you do on the side? Denise: It used to be full time, I've worked in offices creating the designs, I've worked on construction crews, maintenance crews I've done retail and sales, I worked for a historical museum as a historical landscape designer and implemented the gardens in period costume. It's kind of hard to dig in a dress! Even when I worked in retail it was as a designer - so I have always had my fingers in design. Several years ago I started something a little bit different. I reinvented myself as a "garden coach". Casa London: How would you say the industry has changed in your 25 years? Denise: Every year there are new and different challenges, trends change and I’ve seen lots of ideas come and go with change. When I first started in the industry I drew everything by hand, but now I am self-taught on the computer. There are so many more people who are self-educated in this area now. When I started, computers weren’t really a big thing in the industry, but now a lot of people are educating themselves online. The sad part is, not everything that you read online is true. I am also seeing more and more wanting to be a part of the project and do some of the work themselves. So, we’ll do all the hardscapes, prepare all the flowerbeds, plant all the heavy plants, and then they’ll do the rest! Casa London: So your focus is on design and consulting now? Denise: I love what I do and the designing 21
and consulting is where I can make a difference, and because I have been in the industry so long, I can recommend different contractors to do different things. For example, I know some fantastic stone contractors, but they might not be as good at other areas. Someone might only want to pay to have some of the hard structures done, so I can point them in the right direction of people I have worked with. There are some fabulous people in this city! It’s a really great industry, I love it, but it is a very short industry here in Canada. They tease me here about how I do all my designs to travel to see gardens… And seriously I travel the world to see gardens! I have just come back from Australia. Casa London: What were you looking at there? Can anything grow in Australia? Denise: The Botanical Gardens, they are amazing! I have come back with a totally different look at things. They do a lot more work with stone, and there’s a lot more Asian inspired gardens. They are tougher plants – it’s a different environment altogether. I also had the opportunity to go to Ireland with the lush green. In fact, there is a lot of the Australian coast that reminds me of Ireland, with that rugged rocky coast. I am working on a design for a garden in Australia, it’s kind of up in the air at the moment. Right now, we are just playing around with some ideas. Casa London: Where do you stand on “Green Gardening”? Denise: I think we need to be environmentally 23
friendly, and I think we need to be cautious of what we do with regards to green gardening. It’s been 10 years since they banned pesticides, and I see the positives and the negatives, but I like more of the positives. But then people still bring it in from the U.S. Casa London: Do you think you have a particular style? Denise: I can’t say I have a personal style, but I am very passionate about colour. I love colour! I don’t like an all green garden. Because we have 12 months of the year and not all of them are perfect growing seasons, there is a real art to getting colour in the winter and colour in the fall, and that’s where I find what brings me back every time is colour. People think they want something and quite often, once you get talking to them, you find it’s not what they want, but it’s what everybody else has done. I try to make the gardens and the property an extension of their home, so in the summer it is just like they have added one more room and they can move from the inside of their house to their garden. Usually sitting at someone’s kitchen table I can tell what their lifestyle is like. I do a lot of garden rehab, seeing what we can save, what we can salvage, or what can we move and make new, as opposed to a lot of designers who will come in, rip everything out and then start from scratch. I can’t justify pulling out, for example, a 20-year-old Japanese Maple that is absolutely gorgeous, and has nothing wrong with it, just because I want to start fresh. We can take what is underneath it, move it, rearrange it, and then all of a sudden you have a garden that has a totally different look! I like to see what we can reuse that already exists and get people to share. Often gardens are built on gifts that people give you! I always say to people don’t spend a lot of money, just try and experiment. For those of you who want to hear more from Denise she writes a weekly column in the London Free Press called Growing Concerns, or you can find her in person at the Parkway Garden Centre most Saturdays in the spring (just ask the staff). You can keep up-to-date with what she is up to by checking out her Facebook page, and if you are interested in learning more about what she could do for your garden then you can visit her website!
by Mari Udarbe
A power couple from London, Ontario is taking home organization to a whole new level with the Kuvu, a product that can be used in multiple ways to hang, wrap, hold, loop, grab and store almost anything you can think of. Casa London Mag caught up with Ryan and Lori to hear about their success story. Casa London: How did you come up with the idea for the Kuvu? And what does “Kuvu” actually stand for? LORI: Well, it all started 3 years ago – when I was finally fed up with my son’s hockey stick always being in the way. I needed to figure out how to store it in the garage without being a safety hazard. I was so fed up that I wanted to drill a hole in my son’s hockey stick. Ryan obviously disagreed with that plan, so we started brainstorming and I drew up this type of storage tool that would work well with hanging wall systems. That is how the Kuvu was born. RYAN: “Kuvu” is derived from the Swahili word “Kuvumalia” which means to persevere. We, as a family, played around with several more functional names; however, we found that Kuvu was a hit with the kids and it allowed us to be flexible with our ability to brand the product. Casa London: What made you decide on making this idea into a retail product? RYAN: After Lori drew up the design for the Kuvu and we realized that there could be many other uses for this tool, we made a family decision to go ahead with this financial investment. We have also been lucky to have made various business connections through Lori’s line of work as a dental hygienist. They have all contributed in the process of turning our idea into a retail product from the patent certification all the way to the logo design. LORI: Yes, we can be proud to say that our product is authentically Canadian made – our manufacturer is based out of London and our packaging comes from Ingersoll just to name a few examples. I am also very fortunate that Ryan has a marketing background and has been very involved in ensuring the efficiency of the Kuvu website and looking for opportunities with local and larger distributors. 28
Casa London: What sets the Kuvu apart from other home organization tools that are currently on the market? LORI: In essence, the Kuvu is designed to be convenient, safe and accessible. RYAN: We realize that other products like bungee cords and zip ties exist; however, no other storage tool is eco-friendly and reusable. The Kuvu is made out of 30% recycled truck tires (rubber) and is appropriate for use in outdoor temperatures and outdoor storage. We are currently testing the Kuvu material for specific specs on its thermal properties and tensile strength. Casa London: Why is it important for you to make the Kuvu sustainable and eco-friendly? LORI: We gave up our initial design of a coloured product in order to include the recycled rubber in its material. We chose to do this because we believe in doing our part to leave a safe and healthy planet for our children, and hope that they do the same for their kids. Our biggest wish is to impart to them that if you have an idea or a goal, you can work hard and be able to achieve it while being environmentally and socially conscious. Casa London: The Kuvu is now being carried by local home hardware stores, what else is in store for the Kuvu? RYAN: We want to expand on the green angle, so we are working on adding more recycled material to the Kuvu and using biodegradable packaging for our products. In addition, we have been invited to the Home Hardware trade show so we hope to develop our large retailer partnerships over the course of the year. 31
To find more details on the check out their Facebook page
e Kuvu or to place an order e or go to www.thekuvu.com.
Support Local Farming Spring is finally here! So perhaps it’s time to start thinking about eating some fresh, local food to keep you fit and healthy for the coming summer. Over the winter it can become difficult to find true locally farmed produce, like meat and dairy, but this year the farmers at the local markets have gone above and beyond. I thought I had seen it all until recently this year’s winter farmers market I noticed that the farmers themselves were actually processing, cooking and portioning their product in order to make life easier for the customers. It doesn’t get much easier than that, and I would be lying if I said I didn’t take advantage of portioned butternut squash from Eco-Logic farms, or hand-shredded organic coleslaw from Soiled Reputation Farms (both of which are located at the Covent Garden Market farmer’s markets all year round). I encourage everyone to try and get to the markets this spring and try that fresh harvested Asparagus, fiddle heads or treat yourself for some wild Morel mushrooms if you can find them! Personally, I notice a big difference in flavour, texture, and all around taste between shopping for my product through commercial stores, as opposed to small local vendors. Not only is it affordable, but it’s delicious, nutritious, and every last nickel is going right back to that particular farmer, which helps them to carry on farming traditions from hundreds of years past. That’s why my catering company, Field to Fork Catering, is dedicated to using fresh, organic, local ingredients in all our dishes. It allows me to fulfil my passion for local produce and express it through the food we create. Chef Chad Stewart
London Ontario is over-flowing with amazing vendors and farmers, people putting in a true effort to manufacture and produce real quality items to the consumer but also providing means to support their own families. So why not source your food locally, and help support the local famers who work so hard to produce the highest quality produce. As Chefs', we tend to throw around the words “Local” and “Organic”, but as far as I am concerned, it should just be expected when dealing with specialty farms. However, farmers are struggling these days to hire locally and to maintain the highest standards of organic farming, whilst competing with supermarkets. Thankfully in London we have a thriving community of speciality farms, and with your support they can continue to provide London with their quality goods. Over many years I have established a number of great relationships with these local farmers, you’ll often find me at Covent Garden Market or Western Fair getting to know the local famers. Last year I launched the “Pantry Box London” program in collaboration with Chris Knight from Clear Creek Farms – it’s an organic meat box program aimed at educating and promoting sustainable & superior quality organic & pasture raised meats. In the end the program was so popular that we decided to run the program again this year. Clear Creek Farms are aiming to change the way we think about food in general. Their methods of farming and raising livestock embody what true farming should look like! Pasture raised, free range, non GMO and / or certified organic. This year Clear Creek Farms won the TESA award (The Environmental Stewardship Award) and they are continuing to do great things every year. For more information on Clear Creek Farms or to sign up for our 16 week summer meat box program you can click the link below.
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Fun FACT Why do Free-range eggs Cost more? First of all, one must clarify what a real free-range chicken is. If you are buying eggs commercially, you are probably not buying a true free range egg. These birds are probably free run, predominately, grain fed and maybe allowed to run (“weather-permitting�) outside. Most freerange eggs come from small-flock farmers, who are only allowed to have 100 birds. Often these birds are more apt to be fed grass and a variety of other natural foods. 1) Egg-grading is not fair. Small flock growers spend almost $1 per dozen to have their eggs graded, while factory farmers pay a fraction of that cost. 2) Since free-range eggs are layed in real nests, usually on the ground, they are dirtier and require more cleaning. Battery eggs come out very clean, since they are layed on wire cages. 3) It takes more effort per bird to raise them, since the flocks are not robot, mechanical, automatic operations. 4) Most growers like to raise their birds from start to finish, so that requires around 20 weeks to get them laying. 5) Because the birds are more naturally raised, they produce longer than battery chickens, but have periods of the year when they slow down, especially winter. The birds must still be cared for and fed. Rick Cornelissen, local farmer
Photo credits: AJ Messier of Hogtown Studios, Toronto, ON
Ricotta Gnocchi recipe by Chef Chad Stewart What you will need is a firm ricotta not the creamy kind; I use a Sheppard ricotta from a market, Monforte Diary, or you can make your own! - 425-450 grams of ricotta - 1 cup of grated Parmesan - 2 Farm fresh eggs - 1 cup of all purpose flour - Extra flour to help roll (don't over work dough and don't add too much more flour, it will look wet but that's key for soft dumpling) Equipment: large pot with salted water bring to a simmer while making gnocchi, surface area to make gnocchi, large bowl, knife or bench scraper to cut gnocchi. Add ricotta to bowl, flour, eggs and Parmesan, gently bring together with wood spoon, once it feels like a loose dough dump onto counter with some extra flour so it doesn't stick. Continue to work dough shaping it into ball. Roll out small cylinder logs, cut 1 inch pieces and drop into boiling water, cook 20 seconds or so, they will float up. Scoop out with slotted spoon or strainer. You can add them to a sauce and eat right away or cool them down and add to any sauce or as a side when you’re ready to. I like to eat it freshly boiled, however you can prepare the day before and reheat for when you have a company expected.
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Photo credits: AJ Messier of Hogtown Studios, Toronto, ON
"Healthy Doesn’t Have To M
Mean Tasteless!", Nutrition WerX
by Josh Hamilton
Eating healthy food can be hard, and it can be even harder if you’re trying to juggle cooking and eating right with long work hours, a hefty gym schedule, or a family you have to look after! So how can you ensure you’re eating a balanced diet with plenty of variety, without having to spend hours looking for recipes or learning to cook nutritious and tasty meals? Well the answer is here now! Stefanie McLeod is a self-taught cook catering to anyone looking to get in shape, eat better, or who just doesn’t have the time (or skill) to cook for themselves. We met Stephanie to get a look at her beautiful food and see where her passion for healthy food started! Casa London: When did you get into cooking and healthy eating? Stefanie: I got into cooking really healthy meals when I had gastric bypass surgery, so I was kind of forced to find healthier ways to eat because my body couldn’t eat the things I wanted it to anymore. That’s when I started making up my own recipes and experimenting. I would just cook for friend’s who came over, and the reception was really great, so I realised “wow I could really do this for a living”. I also wanted to inspire people who had been in similar situations to me before I had that surgery, because I had been over-weight my whole life. So I know it is very hard to eat healthy without eating bland food, that’s why people don’t like to eat healthy food, there is a real stigma to it! But there doesn’t have to be; I think the whole view of healthy eating is changing right now. Casa London: Why do you think that is? Stefanie: Part of it is the fact that you can go online and get a crazy amount of recipes. Pinterest is amazing, I can spend hours on their just looking through recipes. Then I will take them and I’ll tweak them – I can take a pretty simple recipe and make it really really sofisticated! Casa London: When you say that do you mean healthier? Tastier? Stefanie: Healthier and more well rounded! For example if I see a flatbread pizza, I’ll not make it with dough, I’ll make a cauliflower crust.
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If you haven’t had that it is so, so good! It doesn’t even taste like cauliflower, you food process the cauliflower, then you cook it in water, ring it out, mold it to a pizza base, bake it, and put your toppings on. You can put anything it the crust as well, whether you want garlic, or parmesan, or maybe a little bit of other cheese. I’ve also made shepherds pie with cauliflower as the potato substitute, that went over really well with people. Casa London: Would you say you have a style with your food? How would you define or describe your own cooking? Stefanie: I would say it’s more like home cooked meals, I like doing comfort food more than salad and chicken. I work alongside Michelle (Editor’s note - Michelle is Michelle Goldrick, the inspirational personal trainer that we interviewed for our last issue. You can read the interview here in our previous issue, if you haven’t already!) too because
she has a lot of customers that she will do menu plans for, so I gear my recipes to her menu plan. It works out really well, for example if she has suggested sweet potato and chicken, I can take the vegetables and the sweet potato and turn it into shepherd’s pie! My motto is “eat healthy, don’t eat less”, I want people to be satisfied without feeling bloated and guilty. Casa London: How did you get involved with Michelle? Stefanie: Michelle trained me a few years ago before I had my daughter. Then when I decided to do this myself I just approached her, asked her if she wanted to collaborate, and she was on board! I want to inspire people like she inspires people. Casa London: Do all your clients come through Michelle then? Stefanie: I do my own clients as well, through my website and through word of mouth. I have recently introduced the vegan menu – so I do a regular and vegan menu. I’ll go through vegan groups on Facebook and try get some opinions on recipes and meals. It’s gone over really well, it’s only been two weeks and we have already got quite a bit of feedback and people ordering. It’s different for me because I’m not used to cooking vegan, but I am enjoying it so far! 47
Casa London: If someone comes to you looking for a meal plan, or to start ordering food from you what do you ask them? What is your process? Stefanie: I do designated menus every week, but if someone wanted to customize the menu I have no problem with that. I’d ask them what their goals are eating-wise, if they are trying to lose weight or they just want their meals cooked for them. I need to know if they want carbs, if they want potatoes, and what their aversions and allergies are; gluten free is a big one, I get a lot of requests for gluten free food, so I try to accommodate that as much as possible. I can’t do it 100% because I cook in a kitchen with gluten, so if they are severely celiac I’m not the person for them. I always try to be accommodating if someone wants something specific, but at the moment I’m not taking individual orders, I’m only taking orders off of the weekly menus. Casa London: Do you write up a menu every week and send it out? How do you let people see what is on offer? Stefanie: Every Sunday I write up a new menu for the following week, every week it is different to keep up the variety. I post it on my Facebook page, I post it on my website, and then I also send it out to my email subscribers from my website. Casa London: Can you be hired out to cater dinner parties or events? Stefanie: Sure I’ve done a Christmas dinner for a few families, I’m totally up for it. During the holidays I’ll post a holiday menu if
totally up for it. During the holidays I’ll post a holiday menu if you want your Christmas dinner prepared for you. But I will do any event, if you are having friends over and you don’t want to cook, you just want to sit down and eat, I can do that! Casa London: Have you found that there is a particular demographic of people that you are catering to at the moment Stefanie: There has been a lot of people who are into their fitness, and not just through Michelle, people who are in training and want to eat healthily, and I have had a lot of single men. A lot of my friends who are single guys order from because if not they would just order pizza. Believe it or not they are my best customers, they order the most and give me the most compliments, so I can’t complain. Some of them work crazy hours, so it’s just easier for them. I’ve had a couple of students, but I’m actually surprised I haven’t had more, I’ve been posting on University pages. I’ve trying to get out to more vegan events, and trying to get the name out there. I can basically cater to anybody, it doesn’t just have to be people who want to lose weight, just anyone who wants good food. You can get a look at more of Stefanie’s amazing meals and keep up to date with her new menus on her Facebook and Instagram. If you’re interested in ordering some meals from Stephanie there is no subscription required – you can buy in batches of 5, 10, or 14 meals with free delivery included (you can order less than 5, but a delivery charge will be added) - to order or inquire about what Stefanie can do for you simply visit her website. Delivery is available for anywhere in London and the surrounding area, including St. Thomas and Ingersoll.
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Meal Prep & Delivery SERVING LONDON AND AREA 519-709-4236 WWW.NUTRITION-WERX.COM
MENU April 17th-23th THE GREAT CAULIFLOWER SHEPHERD’S PIE Ground chicken and fresh veggies all simmered in a creamy gravy, topped with a cauliflower crust. Served with a garden salad THE BIG KAHUNA BUDDAH BOWL Fresh veggies, grilled chicken, beans, toasted almonds on top of brown rice TINY TASTY MUSHROOM SLIDERS Mini chicken burger sliders on mushroom caps served with homemade cold Asian noodle salad MACHO NACHO SLOPPY JOE SALAD Seasoned ground beef in a finger licking bbq sauce. Served overtop fresh romaine lettuce and lots of veggies STUFFED UP PEPPERS Chicken, quinoa, spinach, feta cheese in a Greek inspired marinade stuffed into a big green pepper and baked. Topped with tzatziki PERFECTO PESTO PASTA SALAD WITH GRILLED CHICKEN Whole wheat fusilli tossed with peppers and onions in a homemade pesto topped with grilled Cajun chicken
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Oh So Yummy Asian Lettuce Wraps - 3 tablespoons oil - 2 boneless skinless chicken breasts - 1 cup water chestnut - 2⁄3 cup mushroom - 3 tablespoons chopped onions - 1 teaspoon minced garlic - 4 -5 leaves iceberg lettuce - Special Sauce - 1⁄4 cup sugar - 1⁄2 cup water - 2 tablespoons soy sauce - 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup - 1 tablespoon lemon juice - 1⁄8 teaspoon sesame oil - 1 tablespoon hot mustard - 2 teaspoons water - 1-2 teaspoon garlic and red chile paste - Stir Fry Sauce - 2 tablespoons soy sauce - 2 tablespoons brown sugar - 1⁄2 teaspoon rice wine vinegar
DIRECTIONS 1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 2. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. 3. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.
by Stefanie McLeod, Nutrition WerX
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Baking For The Soul
by Josh Hamilton
Elisabeta Pop and her husband moved from Romania in the late 90s and had two kids (a son and a daughter), ultimately spending 15 years living and working in Dublin and then County Meath, Ireland. Then after the recession hit Ireland in 2007 they looked to the great white north for better job prospects! With her husband running a trucking business in Ontario, now Elisabeta has decided to try and turn her love of baking into a full-time business. With a passion for using fresh fruit flavors, and no artificial coloring (where possible), the cakes are not only stunning to look at, they are delicious as well! We met up with her and her daughter, Aura, to find out more about their story. Casa London: Why Canada? Why London? Aura: So my Dad initially came over to Saskatchewan, we stayed there and he worked there for a bit. Then we moved down here to Ontario. Elisabeta: He started talking about Canada and I said nothing, I just thought OK I’ll let you dream! Aura: She didn’t think he actually meant it, none of us really believed it! Elisabeta: But he got an interview, and then got the job, and he told me everything will be better over there it’s a nice country. We never liked the weather in Ireland anyway! So that’s how it happened - then after a year I came! Aura: Then after another year I came too, and he started his own trucking business here in Ontario. Casa London: So when did the idea for Cherry On Top arrive? Was it something you had been thinking about for a while? Elisabeta: We have the tradition that for special occasions like Christmas we will always do a lot of cooking for the family! Then I arrived in Ireland, I missed the food we would get at home, and we couldn’t really buy any of it. Now there are lots of Polish and 57
Romanian shops, but back then there was nothing. So then I started to make Cozonac Romanian Sweet Bread, it’s filled with Poppy seeds, walnuts, stuff like that. It’s similar to Brioche, but the dough making process is a bit different. It’s very traditional for Christmas and Easter and the first one I made was like a big stone! I got very upset, but I said to myself “I have to do it”, so then step by step I started to bake them more and more. I didn’t have a business in Ireland, I was making them for family and friends! I just discovered by mistake that I really liked it, it became a hobby for me. Casa London: Is it full time for you now? Elisabeta: I would like to be full time; I have just opened a corporation and got all the paperwork done, but I have not so many orders yet. We are also looking for a premises, we would love to have a little kitchen and a coffee shop. Aura: We want to open a place where we can showcase the cakes and pastries as well as somewhere people can go for coffee. Casa London: How would you describe your baking style? What sets you apart? Elisabeta: The most important thing, I think, is the ingredients that you work with. I try to work just with organic and fresh ingredients were possible. What I am baking, I couldn’t find it in London, things like the mousse cake and lots of traditional Romanian breads and desserts. Aura: We can definitely appeal to the Eastern European market here, no-one else in London does mirror glazing. There is no artificial tastes of the cakes, she doesn’t like using artificial flavours if she can avoid it. Elisabeta: I also don’t like a lot of the chocolate here, so we use Belgian chocolate. It’s heavenly, but a little bit on the expensive side. But once I discovered the chocolate glazing I started looking online to find some tutorials and I got some books on Amazon. It’s a difficult process! Everything I know about baking, I learned myself. Aura: We learn to leave the house when she is baking – go take a walk or find something else to do!
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Casa London: How are things going so far? Aura: Well we have started to get some orders now that we have made a Facebook and Instagram page. Elisabeta: We made social media pages, but now we aren’t really sure where we want to go with it next. But I think the next step is our own store. I would like a very cosy and intimate space, where people can meet for a tea or coffee and try out my creations. Casa London: What is your favourite thing to bake? Do you have a Cherry on Top signature? Elisabeta: I love the mousse cakes, even just to enjoy myself! Aura: I’d say macarons as well! I swear the macarons she makes are the best ones I have ever tasted. Elisabeta: The first ones I made back in Ireland were rose flavored. They tasted nice so the next one I tried was matcha green tea. I was trying to stay away from artificial colors and I saw matcha powder, it gave the macarons a lovely green color, and we made chocolate ganache with matcha powder for the filling. I make macarons regularly now for orders and for the family. It takes quite a lot of technique to get them right, but I don’t mind the practice because with macarons the sky is the limit! Now I offer lemon, matcha, rose, raspberry, blueberry, strawberry, and hazelnut flavors. Casa London: Why don’t you explain exactly what the mousse cake is for our readers who maybe don’t know? Elisabeta: The mousse cakes are my favourite to make, despite the fact they can be very time consuming. Only someone who has made a mousse cake will truly understand how much time, energy, and passion is required to do it any justice. You can’t just rely on the recipe, the technique is absolutely crucial and will make all the difference. You have to know how much to whip the cream, what temperature to mix the mousses, how long to boil the fruits to maintain the taste and color, how to mix the glaze, and how to stabilize your layers. Casa London: How do you actually make the cake then? Is there a lot of different sections and stages? 61
Elisabeta: When planning a cake, I select the flavors and decide how many layers the cake will need to encapsulate all the textures and flavors that make this dessert so special; creamy, crispy, and crunchy, yet soft and light. The base is the first part that I bake, it could be for example, a chocolate brownie, a regular genoise with added flavors, or a dacquoise made with almond, pistachio, or hazelnut flour. The next step is making the fruit layer, it can be a fruit jelly or a compote coulis – this layer balances the sweetness of the cake - it is poured into a cake ring and frozen over-night. Next I make the crunchy layer, which can be either frozen in a cake ring, or placed on top of the base layer and frozen together. Finally, the last step is to make the chocolate mousse, which can also be infused with different flavors like cardamom, Tonka beans, or a fruit puree. Usually the cake is assembled upside-down in a cake ring or a silicon mold. I start by piping a mousse layer, then adding the creamy fruit, followed by another layer of mousse. Next comes the crunchy layer, and lastly, finish with the base layer of the cake. The cake goes to the freezer, preferably overnight, and whilst it is still frozen it is covered with a mirror glaze or chocolate velvet coating – chocolate decorations can be added at this point to put the finishing touches on the mousse cake! If you’re interested in getting any of Elisabeta’s cakes or macarons for your next birthday or special occasion, you’ll need to give her at least 2 days notice because of the amount of work that goes into each piece! The strawberry cream macarons come highly recommended from us at Casa London, as do the mirror glazed cakes, which would work as the perfect centrepiece to any party. To see more of the amazing desserts on offer from Cherry on Top you can follow them on Instagram or check out their Facebook page – you can contact them via social media to make any orders or enquiries. 63
GIVEAWAY ALERT Ever wanted to try one of those delicious mousse cakes with a mirror glaze? Now is your chance to win one!
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As easy as cake! Giveaway closes on May 19.
Innsbruck – Capital of the A
Alps
by Josh Hamilton
I have been lucky enough to call Innsbruck and Axamer Lizum (the little ski resort that sits just above it) my second home for the past 18 years. Before you have even landed at the airport you are treated to a spectacular descent through the Austrian Alps as you soar down the valley between the snow-capped peaks. Innsbruck Innsbruck is a city bathed in culture, split into the old city and the new city, fusing the very best of traditional and modern Austrian architecture in a city filled with life. Regardless of the length of your stay, I highly recommend taking at least 1 afternoon (or perhaps even a whole day) to explore the city and maybe even do some shopping. First stop on any tour of Innsbruck should be the Goldenes Dachl (or Golden Roof). Completed in 1500 and located in the old city, the roof was built with 2,738 fire-gilded copper tiles for Emperor Maximilian I to celebrate his wedding to Bianca Maria Sforza. It is often considered to be the signature landmark of Innsbruck and is a stunning piece of history, artwork, and architecture (especially when you catch it glistening in the alpine sunshine). Take a stroll down Marie Theresa Strasse, and you’ll find an amazing array of shopping, including the Kaufhaus Tyrol, the biggest shopping centre in the centre of Innsbruck, or if you are feeling hungry there are plenty of options here. If you want a more modern take on European food check out the Breakfast Club café, a great place to relax and have a coffee morning or afternoon, or alternatively, for something more authenticly Austrian, you could try the Bar-Restaurant Krahvogel. They even have a 360 degree panorama tour on their website if you want to take a little virtual visit before your trip. Further up the street you can enjoy Innsbruck’s answer to the Arc De Triomph. Triumphpforte is a giant stone arch built to frame the mountains in honour of the wedding of Archduke Leopold (Son of Marie Theresa), and the death of his father Franz Stephan. The arch was built upon the gate exiting the old city in 1765, and to this day it remains a striking part of Innsbruck’s architecture and culture in the city centre. If you’re interested in seeing more of the city you 69
Photo from Wikipedia
remains a striking part of Innsbruck’s architecture and culture in the city centre. If you’re interested in seeing more of the city you can buy a cheap day ticket for the tram and bus system, or walk if you’re feeling up to the challenge – while in Innsbruck is packed with life it is a relatively small city, so you can walk to most places with very little effort. Strolling along the river is a beautiful way to fall in love with Innsbruck, watching the crystal clear mountain water wind it’s way through the city, with the spectacular backdrop of the Austrian Alpes and the tops of Innsbruck’s old city buildings. For an interesting way to spend your afternoon you could also take a small trip up to the Bergisel, the famous ski jump that still hosts World Cup Ski Jumping. It is home to one of the craziest sporting atmospheres I have ever witnessed, and if you’re lucky you might even be able to pick up tickets while you are there (adult standing tickets start around 15 Euros). Looking both up and down the jump is truly gut wrenching, and the panorama restaurant at the top not only offers top class local dishes, but the opportunity to sit by the window and stare straight down the jump from a bird’s eye view. Axamer Lizum A mere 45-minute bus ride from the centre of Innsbruck you will find the ski resort of Axamer Lizum. It isn’t somewhere that most skiers would have even heard of, but was home to several events when Innsbruck hosted the Winter Olympics in 1964 and 1976. While the skiing may not be particularly extensive, there is enough for experience skiers to be challenged and for beginners to find their legs. Unlike many bigger resorts across France and Austria, every single run is perfectly sculpted, there are no bottlenecks, or little roads through the trees, you get wide sweeping runs. Because the resort is so unknown, it is home during week days to a few locals and some tourists It is a resort that has resisted the expansion and modernisation of many mountains, leaving the ski huts that are dotted around the mountain in the hands of some friendly and welcoming locals. To get a true taste of Austria try the Pleisenhutte for Gluhwein (mulled wine) that warms your very soul, or perhaps some 72
get a true taste of Austria try the Pleisenhutte for Gluhwein (mulled wine) that warms your very soul, or perhaps some traditional home-made schnapps – Blueberry comes highly recommended, but the Pepper is not for the faint-hearted! For some of the best views in the valley, be sure to take the train to the very top of the mountain, to the Hoadl Haus, where you’ll find the perfect sunbathing spot. They have deck chairs, a 360 degree bar, live music on the weekends, and one of the most beautiful sun-traps in the world. For a taste of real Austrian food sure to try some Weiner Schnitzel from the restaurant inside! From the top you can try your hand at the slope that was used for the Ladies Downhill during the Winter Olympics – but don’t worry it’s only an Olympic slope because they were going straight, most people will chose to make some turns on the way down! Around a third of the way along the piste you’ll come across a little hut blaring out music all day, you’ve found the Dohlen’s Nest. Named after the birds who nest high up in the mountains, and cause havoc for paragliders, it is kept warms with a woodburning stove, and only houses around 20 people at a time. The walls are littered with pictures, nicknacks, and presents, accumulated over skis seasons and party’s past. The venue is particularly famous for hosting an “Old School Party” every March, in which the whole resort is packed with people skiing in their old school ski gear and there is normally some form of viral video attempt (see 2013’s Harlem Shake or 2014’s Get Lucky). Here you can also get some of the best BBQ spare ribs served with a Potato Rostie (fried potatoes) or some Hungarian Goulash soup. 75
Once the day’s skiing is finished there is only one place to end your day; for the true Austrian Apres-Ski experience you have to find The Alm Bar. Tucked away beside the Hotel Bergheim, you’d would barely know it was there, but this is where those in the know go to party from 4pm onwards. Much like the Dohlen nest is a traditionally Austrian hut, but from wood and adorned with old hunting and skiing equipment. Every part of the bar in lined with mini-Jager bottles, like a tally of the damage from earlier in the season. Sadly the last bus to Innsbruck leaves at 5.35, so unless you are willing to pay for the taxi down, you’ll only have 90 minutes to cram in as much Apres-ski as possible! There are so many things that keep myself, and many others, coming back here every year. The food is fantastic, the drinks are well priced, the views are spectacular, and the city itself embodies everything that there is to love about a modern European city – culture and traditional integrated seamlessly with 21st century life. But, above it all, it is the people that make this city, and the surrounding ski resorts, truly unique. There are very few resorts in the world left where the huts are small enough to be run by a small family, and even fewer where the service is quite as friendly – after a few days you’ll start to feel like a local, and you’ll never want to leave. 76
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