Goodlife Aurora Fall Edition 2015 by York Region GoodLife Magazine

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GOODLIFEMAGAZINE.CA

WITH A TWIST

THE MAKING OF A

MUDROOM GoodLife Aurora, Newmarket and Area Edition

THE SPIRIT OF THEATRE

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Buy a home. Get a community. Visit www.parkbridge.com to find the perfect Retirement Lifestyle Community for you! New homes starting in the $150k’s. All prices do not include tax and are subject to change without notice. GoodLifeMagazine.ca | 3

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Editor Lee Ann Waterman Contributors Emily Blackman • Bart Card • Janice Clements • Jim Craigmyle Josh Hayter • Cathy Hillard • Naomi Hiltz • Andrew Hind Leslee Mason • Tracy Smith • Chris Traber Advertising Manager Jennifer Kopacz

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GoodLife, Newmarket, Aurora and Area is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material. GoodLife 580B Steven Ct., P.O. Box 236, Newmarket, ON L3Y 4X1 905-853-8888

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4 | GoodLife • September - October 2015

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contents

10 10 Home Tour 12 Home Tour 18 Rooms Gone Right 24 Rooms Gone Right 29 Home Improvement 32 We Like It

Cosy comfort for your home

Planning makes perfect when Aurora couple builds forever home

Secluded Sharon property setting for elegant custom-build

Renovation creates relaxed family space

Storage solutions key to cook-friendly kitchen

6 | GoodLife â&#x20AC;˘ September March - April - October 2015 2015

The makings of a mudroom

contents

36 In the Kitchen 42 Drink 46 Portfolio 48 Events 52 Culture 54 Travel 58 Travel 62

36 40

Tradition with a Twist A new take on Thanksgiving classics

Soup’s the star attraction at Cori’s Café

Craft breweries are growing with the times

York Region tastes great, says local beekeeper James Murray

Arts, culture and outdoor events for the whole family

Flato Markham Theatre marks 30 years of world-class entertainment

Charismatic, irresistible Seville

Set sail in luxury on the historic Danube

GoodLifeMagazine.ca | 7

editor’s note In late September, I find my attention returning home.

Editor

During the warmer months, it is easy to let sandals pile up in the entryway, ignore the footprints leading from the sliding door on the back deck to the kitchen and avoid the uncomfortable couch in the rec room in favour of lying in the hammock. My time is much better spent out of doors, enjoying the fleeting heat and long days of sunshine, than purging the hall closet, mopping floors or hunting for a new sofa. But now I’m thinking it’s time to look inwards and tackle some organization, cleaning and shopping. If you’re also considering your home with a critical eye, this issue offers lots of inspiration. We Like It features items to up the cosy factor in your home as the winter cools—cushions, throws and side chairs. We tour two homes, both custom-built for homeowners with an eye to the future: one a sprawling French country-style home in Aurora with ample room for family get-togethers and overnight guests; and the second a modern rural home with serene views of a pond and orchard. We also visit East Gwillimbury beekeeper James Murray to learn about local honey production. You can find his wares at the East Gwillimbury Farmers Market and recipes combining honey and apple on our website, goodlifemagazine.ca, courtesy of Foodland Ontario If hosting a family dinner is on your agenda for fall, you’ll want to review Emily Blackman’s twist on your typical Thanksgiving feast, starring Cornish hens and ending with a pumpkin cheesecake with poached cranberries. I hope you enjoy this issue. We’ll be back in November.

Lee Ann Waterman

LEEaNNWATERMAN Editor

Contributors

goodlifeeditor@yrmg.com

tracySMITH writer

A freelance writer, health enthusiast and daughter of a general contractor, Tracy Smith loves writing stories that bring people together in their homes and community (and that have great before-andafter shots). Her work has appeared in national and local publications and she is a regular contributor to GoodLife magazine, covering the Rooms Gone Right column since its inception.

8 | GoodLife • September - October 2015

LESLEEMASON

writer

Leslee Mason is a writer and editor whose work has appeared in a number of newspapers and magazines, including the Toronto Star, Today’s Parent and Best Health. A transplanted Torontonian who has called the Newmarket area home for the past 10 years, she says her favourite assignments are typically the ones that have a local focus.

aNdrEwHIND writer

Andrew Hind is a freelance writer specializing in travel, lifestyle and history. The author of 17 books (most recently Sherwood Inn: 75 Years of Memories), he is currently planning a book about ghost towns in Parry Sound District. Follow him on twitter @discoveriesAM.

JImCRAIGMYLE photographer

Jim Craigmyle was born in London, England and grew up in Montreal. He had an early start to photography with his interest beginning at the age of 10. He studied photography at Dawson College and Concordia University and began his career in commercial photography in Montreal before relocating to Ontario in 1996. He began his own business in 1993, shooting stock photography. Much of his commercial work is represented by Corbis.

bartCARD travel writer

Originally from Bermuda, Bart Card realized his passion for travel at a young age. After a career in the British Army, he joined an international hotel chain as director of international sales, based in London, New York and Toronto responsible for Asia and the Middle East. He now shares his worldwide experiences in words and photographs. While travelling, he enjoys learning about local cuisine that can be incorporated into his love of cooking for friends and family.

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We Like It

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10 | GoodLife • September - October 2015

As the days grow shorter and the evenings cooler, we’re abandoning the back deck and front porch in favour of the family or living room. Up the cosy factor in your home this season with hits of rich colour and layers of texture, from faux fur to mohair.

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GoodLifeMagazine.ca | 11

home tour|Aurora

12 | GoodLife â&#x20AC;˘ September - October 2015

Planning makes perfect Aurora couple builds forever home

b y T r ac y S M i t h | p h o t o g r a p h y b y J i m C r a i g m y l e In 2007, on a whim, longtime Aurora residents Russ and Carol went to look at a sprawling 10-acre property that was up for sale on the border of Aurora and King Township. “As we walked the property, past the existing horse barn and old homestead, there was this row of huge maple trees and behind them was a clearing where the land gently sloped back into a field of wildflowers and forest,” recalls Russ. “We knew that was exactly where our new home would go. It was like there was an ‘x’ marking the spot.” After purchasing the land, the couple sat on

the property for almost four years. Having built their previous home, they wanted to learn from that experience and build a new residence that would accommodate their needs and wants for years to come. The couple decided the look and feel of a French country home would be the inspiration for their new 12,000-square-foot residence. “We read and researched everything that we could so that we knew exactly what we wanted,” Carol recalls. “We loved the arched doorways, the vaulted ceilings with beam work and the low, no-hearth fireplaces that are traditional

to this French look. I think we bought and read every single French Country magazine available at Chapters.” They met Bill Frisque of Frisque & Company, a design/build contracting firm based in Mount Albert, at a mutual friend’s Christmas party and quickly decided he was the man to bring their ideas to life. With Frisque, they created plans for a dream home that would provide space for visiting children and grandchildren, as well as an aging parent who would be living with them, and be practical for Carol, who has multiple sclerosis. » GoodLifeMagazine.ca | 13

home tour|Aurora

“I just love the kitchen area and it seems to be the place where everyone else loves to be as well,” says homeowner Carol. 14 | GoodLife • September - October 2015

“The dining room is my favourite room,” says homeowner Russ. “It has a cosy, European feeling. With its woodburning fireplace, domed ceiling and extra-long table, it is a great place for entertaining.”

The second storey has four guest rooms, ample space for their four grown children and their families, and an in-law suite was built in the walkout basement for Carol’s mom. All of the main living areas, as well as the basement, are large, open rooms with vaulted ceilings where large groups can congregate. The main floor master suite offers the couple a private retreat. It features a private west-facing balcony, accessible and visible only from the bedroom, where they often sit to enjoy the sunset. Accessibility was key to the design. Details such as 36-inch doorways to accommodate wheelchairs, walk-in showers in the master and in-law ensuites and an elevator (disguised as a closet) that services all levels ensure the home is functional for people with limited mobility. The home is luxurious in scale, with vaulted ceilings, ornate light fixtures, a 30-foot long wine cellar under the front porch and five fireplaces. But it also has a down-to-earth charm sometimes missing from designer homes. »

GoodLifeMagazine.ca | 15

home tour|Aurora

“We use reclaimed wood for our floors in 80 to 90 per cent of the homes we build,” says Bill Frisque, owner of Frisque & Company, the design/build firm that led the project. “This type of floor is so warm and has a lived-in feel right from the beginning, something that is difficult to achieve with new wood.” This charm is evident in details like the reclaimed wood flooring, furniture that has been with the family for decades, collections that are close to their hearts and unique touches that remind them of their family, travels and passions. In the kitchen and eating area, there are framed menus from restaurants visited around the world (Italy and France are favourites); a custom cabinet in the master bathroom houses Carol’s perfume collection and other treasures; and in the great room family, photographs and artistic photo albums are on display. Having only been in the house for just over a year, Russ and Carol are still getting used to the home that awaits them at the end of their private, winding driveway, surrounded by horses, meadows and towering maple trees. They and their family are looking forward to the many years they have ahead to enjoy all that this stunning and well-planned home has to offer. 16 | GoodLife • September - October 2015

SoUrcES Frisque & Company, Mount Albert J.R. Barnwell Design, Toronto Cameo Kitchens, Toronto Mark Creagh & Son Stone Masonry Canadian Roofing Co. Ltd Cambridge Elevating Inc. Northern Wide Plank (floors), Schomberg RBO Contracting (framing), Keswick DeVille Electric Inc., Concord Base Natural Stone, Schomberg Ridley Windows and Doors, Toronto Scott Carpentry, Newmarket Royal Wood Shop, Aurora Watts Current, Mississauga

Snowball Hearth and Home, King City Duradeck, Gormley California Closets, Toronto Roundsquare (vanities), Mississauga Bathroom fixtures: Gingers, Toronto Royal Oak Railing and Stairs Ltd., Newmarket Diamante (granite), Etobicoke Tasco (appliances) Sesmar (security, central vac and sound systems), Woodbridge Alliance Plumbing, Zephyr Geo-Thermal Furnaces Ltd., Bolton Canaroma (vanities), Vaughan

Room for a crowd The home incorporates several features for hosting large family gatherings: • The large kitchen island has a full-size sink, making it perfect for accommodating multiple cooks and spectators. • A generous pantry, just off the kitchen, houses an additional fridge and extra storage. • The dining room can seat 10 or more for a meal. The room also boasts two custom cabinets that add character and provide useful storage. • The great room features an 80-inch television and lots of comfy seating— for movie watchers and sports fans to congregate and enjoy time together. • The open basement is designed to give kids and grandkids space to play and has a pool table, shuffleboard, exercise room and sauna.

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GoodLifeMagazine.ca | 17

home tour|Sharon

BuilttoOrde

18 | GoodLife â&#x20AC;˘ September - October 2015

der

by leSlee MaSon | photography by JiM craigMyle

GoodLifeMagazine.ca | 19

home tour|Sharon

hen Susan and Glenn Kahler moved a couple of years back, they didn’t go far; the next property over to be precise. Situated on eight acres in Sharon, the 3,200-square-foot house is a new build that the couple designed and built themselves. It’s a little bit of the country close to the city, explains Susan, adding that the property holds a pond and an organic fruit orchard. “It’s only our second year, so this is all new to us.” The Kahlers had originally purchased the land next door back in 2004 and then worked with a contractor to build a house. When their existing property went up for sale, the opportunity to really dive into building their own home was just too tempting to resist. “My husband did a lot of the work. He loves reno-ing,” says Susan, adding Glenn designed and built all the trim work throughout the house, including the arches and coiffered ceilings in the dining room. “We knew what we wanted,” Susan says. “The things that we felt we were missing in our last house we wanted to incorporate into this one.” That included an expansive kitchen and a dining room that could accommodate their large extended family. “I love to cook and we love to entertain and we have a big family,” Susan explains. “Whenever we’re together there are usually about 21 of us and having that extra space is great.” The couple’s design plans also included a butler’s pantry, she says, noting that they visited a lot of model homes for ideas and inspiration. A living room provides a respite from the big crowd that usually congregates in the kitchen. It’s a large space that still manages to feels welcoming and cosy. “I just like the feel of it,” says Susan. The furniture, which is from Niche Decor in Aurora, plays a big role in that. “I knew that I wanted the big sectional because it’s such a big room,” she says. Smaller pieces such as the lamp are HomeSense finds. The palette works beautifully with the large stone fireplace. Welcoming flow The couple loves open concept, but have applied lessons learned from their last home to make it work better for them. “We didn’t have any kind of walls between the kitchen and living room, which we found kind

20 | GoodLife • September - October 2015

Features in the kitchen include a butler’s pantry, granite counters and plenty of prep space. Rather than chop up the space, the couple opted for an open concept design. “It really flows nicely when you have everything open,” says Susan Kahler.

of noisy—especially when you’re entertaining if there are people in the kitchen and people in the living room watching TV,” she says. To cut down on that, the couple put up a wall between the two spaces, but added a see-through fireplace to keep the spaces feeling connected. The open airy feel of the house includes the rooms that make up the master suite, where large sliding doors on tracks divide the sleeping quarters from the bathroom and dressing area. “The doors are another creation of my husband’s,” Susan says. Made of frosted glass and dark wood trim, the doors provide some privacy while keeping the area light-filled and open. “We were going to put a door between the bathroom and the dressing room, but decided to

leave it all open. Now you pretty much see the whole thing when you enter the bedroom.” Decor decisions Though the Kahlers worked with Niche Decor for all their window coverings and the living room furnishings, Susan says they picked up a lot of the pieces on their own simply because they liked them. “Before we even moved in I found the headboard in our bedroom, the lamp…different pieces.” They discovered the dining room table at a home show. The piece is paired with chairs from HomeSense. “I had to drive all over the city to all the HomeSenses because I could only get four at a time!” she recalls. »

GoodLifeMagazine.ca | 21

home tour|Sharon

Overall, the transitional look is a big departure for the couple, says Susan, who describes their last home as very traditional. The palette has also changed from beiges and browns to a warm grey. “I really liked everything that was coming out in those grey colours,” she says. “I wanted to incorporate it through the house.” While projects for the home are ongoing and include adding two bedrooms in the basement and a granny space in the loft above their garage, the main part of the house is complete. And despite its size, the feel is warm and welcoming and definitely relaxing—truly a reflection of the couple. Susan says she loves everything about their new house. Every room is a favourite. “I love it all,” she insists. “It’s like a dream come true.”

The master suite is true retreat and includes a bathroom with generous glass-enclosed shower and freestanding bath as well as an expansive walk-in closet with custom cabinetry.

22 | GoodLife • September - October 2015

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rooms gone right|Kitchen

LABOUR

Love of

By Tracy SMith photography by Jim Craigmyle

fter 18 years in their home and updates to almost every inch of every other room, Jana and Brian Andrews finally turned their attention to the kitchen. Untouched since the 1990s, the kitchen was closed off to the rest of the house and anchored by a blue L-shaped counter, bright blue tiled backsplash and flowered window valances. The Andrews envisioned a modern look for the space and were keen on removing the wall between the kitchen and dining room. Jana called in longtime acquaintance Carolyn Vail24 | GoodLife â&#x20AC;˘ September - October 2015

“

Having a designer working with us made choosing everything so much easier. She thought of details and options that I would have never come up on my own.”

lancourt (Vaillancourt Design, Aurora) to help plan, design and manage the project. “Carolyn is fabulous; I can’t say enough about our experience with her,” shares Jana. “Having a designer working with us made choosing everything so much easier. She thought of details and options that I would have never come up with on my own; I would not even consider doing a project in the future without Carolyn.” Husband Brian took on the role of general contractor, which saved on costs.

“I am a fairly handy guy, but had never tackled a kitchen or project this size before,” Brian confesses. “It was definitely a learning experience, but I took my time, did my research, asked for help when I needed it and, in the end, am really pleased with the results. I think (hope) Jana is too.” More than pleased, actually: “I love everything about it,” Jana says. “It’s so hard to choose just one thing, but if I had to, it’s having a larger, more open space where we can do more things

together as a couple and as a family.” The construction took four months to complete, with Brian doing the lion’s share of the labour. (They hired out tiling of the backsplash and installation of the countertops.) The result is a space where the couple enjoys beginning and ending their days—perched at the island with a coffee, watching the news on the flat-screen television or sipping a cocktail in front of the gas fireplace in their cosy new seating area.» GoodLifeMagazine.ca | 25

rooms gone right|Kitchen

StyLE goaL A transitional look—current, relaxed and inviting.

why thE chaNgE? • Lack of modern amenities and function • Dated look and feel

rENoVatIoN chEcK LISt • Open up kitchen to dining room • New design and layout • Updated look and feel • Family-friendly amenities, including mini-fridge, tv, fi replace

SpLUrgES • Appliances • Countertops • Custom dining table

bargaINS • Labour; homeowner Brian Andrews did 90 per cent of the work himself.)

why IS It yoUr faVoUrItE room? “It’s so comfortable and relaxing, and it’s filled with memories of good times.” —homeowner Jana Andrews

SoUrcES Designer: Carolyn Vaillancourt, Vaillancourt Design, Aurora Cabinets: Home Hardware, Aurora Custom dining table: Niche Décor, Aurora Countertop: Cambria Laneshaw Backsplash: PM Contracting, Caledon Pictures, mirrors and accessories: Bowring, Aurora Accessories: Barrons Warehouse, Aurora Wine and beverage fridge: Costco, Newmarket Paint: walls, Benjamin Moore Wild Mushroom CC-336; cabinets, Benjamin Moore Dove White OC-17 26 | GoodLife • September - October 2015

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GoodLifeMagazine.ca | 27

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

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rooms gone right|Kitchen

Out of

SIGHT

bEforE

Storage solutions make for cook-friendly kitchen by Janice cleMenTS photography by JiM craigMyle GoodLifeMagazine.ca | 29

rooms gone right|Kitchen

“I love to cook and I simply do not have enough space to do so. The kitchen is too crowded.” That’s how Jen Stow described her kitchen when we first started working on plans for a dramatic renovation. In fact, the entire main floor of Stow’s family home was suffering from “80s-itis”, with dustyrose broadloom covering the stairs to the second floor and ceramic tiles throughout showing wear from years of family life. The powder room looked its advanced age and storage under the vanity was cluttered and messy. Old cabinets aside, Stow’s family of four was operating in a functional space that was blocked once the dishwasher door was open. Access to the sink was crowded and there was little in the way of good storage or room for food prep. Though the notion of a peninsula is not in and of itself problematic, it was, in this case, causing most of the functional problems. The dated layout cut the overall kitchen space in half and crammed all who needed to be in the prep area into a space just a few inches larger than a 5-by-7-foot area rug. The lighting throughout the kitchen was, says Stow, “too hot and would make the kitchen

30 | GoodLife • September - October 2015

doubly hot when the oven was on.” Changing the function of one space can also mean sacrificing another. With virtually no walls available to be removed, this family had to give up their kitchen table for an eat-up bar. Eliminating the table in order to include a larger, storage-rich peninsula greatly increased the kitchen’s food prep surfaces and gave Stow a wonderful view of the backyard and pool area while preparing meals. In addition, a small walk-in pantry was eliminated in favour of finding an appropriate space for the family’s large stainless steel fridge. “I didn’t really think moving the fridge would be in the plans and took for granted that its existing location was where it needed to be,” Stow says. Floor plans proved that moving the fridge into the space that was previously occupied by the pantry could give the avid cook the large amount of extra storage she wanted as well as a desk area, perfect for laptops and paying bills. The extra depth of the old pantry space also allowed for a custom-made cabinet to serve as part pantry and part broom closet. Recouping lost corners in the kitchen was

achieved with a multi-hinged door and pull out cabinet hardware that provide accessible storage even in the far reaches of the upper and lower cabinets. Before entering the kitchen, visitors are met with a newly finished front entrance where the colours and finishes for the home are established, creating an even, calming tone throughout the main floor. Part of the original decision-making process involved holding off on some items until Stow and her family became accustomed with the newly renovated main floor. Together we made the choice to not put a runner on the veneered stairs until they was sure they really wanted one. For now, the family is enjoying the updated and streamlined looking foyer space that creates an easy flow throughout the house. The main floor powder room. completely updated with custom cabinets. includes a lower pull-out shelf to make items stored under the vanity neat and easily accessible. New layered LED lighting throughout the main floor and under cabinet lights create a cool and up-to-date bright and cheery space perfect for this busy family.

StyLE goaL

faVoUrItE LocaL ShopS

rENoVatIoN chEcK LISt

HomeSense, Newmarket Klein Home, Aurora Hauser, Richmond Hill Black Forest Garden Centre, King City Living Lighting, Newmarket

The house had been a mish-mash of colours and finishes, so every decision was made to create consistency and flow throughout the space.

Make the look classic and timeless New cabinets with full extension pot drawers Eating area for the entire family Proper, layered lighting that didn’t heat up the space Neutral colour scheme Family friendly counters

why thE chaNgE? Dated space, lacking in flow Kitchen lacked easy access storage and workspace

faVoUrItE fEatUrE The BackSPlaSh Jen Stow had final say over most of the decisions, but the stacked and staggered backsplash was her husband’s musthave detail.

rENoVatIoN adVIcE “Try not to get caught up in trends. While many new kitchens consist of white cabinetry, make sure you select the finish you love, particularly if you know you’re renovating your forever home.” Re-using existing appliances allowed the client to spend money on much needed custom cabinetry that took advantage of every inch available in the kitchen.

SoUrcES Countertops: Cambria, Windermere Cabinets: Somerset Kitchens & Fine Cabinetry Backsplash: Saltillo Imports Floors: Tile Master, Aurora Crown Moulding: Unique Custom Mouldings & Trim Paint: kitchen, Benjamin Moore Shaker Beige, HC45, powder room, Benjamin Moore Wythe Blue, HC143 Contractor: Perry Simardone Design: Janice Clements, Clements Interiors

GoodLifeMagazine.ca | 31

home improvement|Mudroom

The Makings of a Mudroom by Tracy SMiTh | photography by JiM craigMyle

32 | GoodLife â&#x20AC;˘ September - October 2015

Stacking the washer and dryer and removing an old wash basin gave this family room to add a bench with built-in drawers and cubbies and a lot of hooks for kids’ coats. | Contractor/design: Do It Wright Renos

Contemporary built-in cabinets keep this mudroom neat and clean. A modern stainless steel sink and countertop make this a functional space for doing laundry. Design: Spruce Street Projects | Contractor: Penryn Construction | Cabinets: Home Hardware, Aurora

The mudroom. Such a plain old dirty name of a room, but, done right, it’s a space that can transform chaos into organized bliss. Mudrooms come in every size — from small entries with a few strategic hooks to large dedicated rooms complete with lockers, laundry and pantry storage. But they share a common goal: to organize, centralize, simplify and declutter. Here are a few tips and tricks to create a functional and practical mudroom or entryway for your home. Planning is job 1 Determine the details of your project before getting your hammer out. The more thought and consideration you put into the plan, the happier you will be with the outcome, says designer Michelle Major of Foxglove Design Inc.

Here are some questions to get you thinking about the specifics of how you want to use your mudroom or entranceway and what you need to make it work for you. WHO… … will be using this space? Adults, children or both? Your pets? WHAT… … will you be storing in your mudroom? Coats? Shoes? Backpacks? Cleaning supplies? Sports equipment? Pantry items? Ironing board? … challenges do these items present? Children can’t reach high shelves. Tall boots don’t fit in small cubbies. Hockey sticks and pads are bulky. Keys, phones and other small stuff are easily lost. … is the budget? »

Maximize every inch of space for storage and function. This otherwise bare wall was given purpose with two rows of hooks – handy for backpacks, guest coats, umbrellas and more.

GoodLifeMagazine.ca | 33

home improvement|Mudroom

This large mudroom with its recently added entrance offers practical storage solutions for a family of five—individual cubbies, large drawers and a deep closet for cleaning appliances and hockey bags. | Contractor/design: Do It Wright Renos

WHERE… … is the laundry going to be? Can it go somewhere else in the home? Can it be stacked or moved to a closet to save space? Where will you store supplies and sort and fold your laundry? … will you stash everyday items like mail, keys, coats and hand bags? … will you sit to put on your shoes? …will your family calendar and daily reminders go? In the mudroom or elsewhere in the home? HOW… … will you organize your stuff? Built-in cabinets and closets or hooks? Shelves, cubbies and drawers? Lockers or a repurposed dresser? Benches and baskets? ... will you add a little fun to this otherwise functional space? Colourful area rugs? Framed kids’ art or family pictures? A chalk or bulletin

board for reminders and friendly messages? Take some advice from the experts Contractors Darren Wright and Jay Moore of Do It Wright Renos offer practical suggestions for this practical space: • Pick durable finishes. The mudroom is a high-traffic area and has to stand up to snow, rain, dirt, mud and families! • Use a washable and durable paint so surfaces can be cleaned easily. Stay away from ultra-light colours that will show fingerprints and dirt. • Go with porcelain tile on the floor; unlike hardwood, it will stand up to sand, salt and scratches. • Real wood cabinetry can better endure wear and tear than laminate or plastic and can always be repainted, if needed. If water is a concern, mount cabinets on the wall, off the floor.

The mudroom can be an ideal spot for feeding your pets, as well as storing their food and accessories.

34 | GoodLife • September - October 2015

WOMEN’S

inTUITION Transform the lives of women through the Power of Education Be one of the 250 female leaders to help raise $750,000 to support awards and scholarships for female Georgian College students. We will celebrate our success on Thursday, Nov. 5, 2015, 5:30 p.m., at the Sadlon Health, Wellness and Sciences Centre, Georgian College – Barrie Campus. Enjoy gourmet hors d’oeuvres, specialty cocktails, music, entertainment, networking and goodie bags. For more information contact: janice.eales@georgiancollege.ca

ACCELERATE your success GeorgianCollege.ca/womensintuition GoodLifeMagazine.ca | 35

food | Thanksgiving

36 | GoodLife â&#x20AC;˘ September - October 2015

TRADITION WITH A

TWIST

A new take on Thanksgiving classics REcIpes AND Photography BY Emily Blackman

hanksgiving is my favourite holiday feast. I love the savoury dishes, roast birds and pumpkin pie for dessert. At my motherâ&#x20AC;&#x2122;s table, there was always something new along with the traditional recipes. Whether it was roast duck with orange sauce or a spread with 23 different vegetables (we counted), it was always a meal to be remembered. I would like to carry on her tradition and update the classics while still creating a Thanksgiving meal with the same comforting flavours. Changing the type of fowl you serve can be

a wonderful way to update your menu. There are many different varieties of birds readily available, whether at the farm gate or at the butcher. Cornish hens are a great choice as they are quick to cook and beautiful to serve whole on a platter. Traditional sides are updated with a new ingredient or two â&#x20AC;&#x201C; cider and spices for a mulled cranberry sauce or mascarpone for a richer mashed potato. We finish it all off with a pumpkin cheesecake and pear crisp. All these recipes serve 4 to 6. Happy Thanksgiving!

Buttermilk Cornish Hens with Lemon and Thyme INGREDIENTS 3 Cornish hens, 700 g (1-1/2 lb) each 1 L (4 cups) buttermilk 15 mL (1 tbsp) salt 3 lemons 45 mL (3 tbsp) butter, melted kosher salt freshly ground pepper 1 bunch fresh thyme kitchen twine

METHOD Rinse Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside.

In a large bowl, whisk together buttermilk, 15 mL salt, juice of 1 lemon and 10 sprigs of thyme. Place hens in bowl, breast-side down and cover with plastic wrap. Place in refrigerator. Let brine for at least 3 hours or overnight. Heat oven to 425 Fahrenheit. Remove hens from brine and lightly pat dry with paper towels. Season cavities with salt and pepper and insert half a lemon and a sprig of thyme in each. Tie legs together with twine. Brush hens with melted butter and season generously with salt and pepper. Place in a roasting pan. Roast hens on middle rack of oven for about 1 hour, until skin is bronzed and internal temperature in thickest part of the thigh is about 165 Fahrenheit.

GoodLifeMagazine.ca | 37

food | Thanksgiving

Roast Acorn Squash

Pan-Roasted Brussels Sprouts

INGREDIENTS

3 acorn squash

450 g (1 lb) brussels sprouts, trimmed

olive oil

125 mL (1/2 cup) butter

salt and pepper

1 orange 60 mL (1/4 cup) slivered almonds

METHOD Heat oven to 425 Fahrenheit. Slice acorn squash in rings approximately 2-cm (3/4-inch) thick. Remove seeds. Place in a large bowl and add enough olive oil to coat the rings. Sprinkle with salt and pepper. Place rings on a baking sheet and roast on top rack of oven for 15 minutes. Flip and cook for 15 minutes more, until golden brown and crispy.

38 | GoodLife â&#x20AC;˘ September - October 2015

salt and pepper

METHOD Score an x on the bottom of each brussels sprout. Zest and juice the orange. In a large sautĂŠ pan, melt butter over medium heat. Add brussels sprouts and roast until they start to crisp and brown. Add orange juice and cover, reduce to a simmer and cook until tender. Add zest and almonds, season with salt and pepper. Continue to cook over medium high heat, uncovered, until all liquid has evaporated.

Creamy Chicken Gravy INGREDIENTS

METHOD

125 mL (1/2 cup) white wine

In a sauté pan over high heat, simmer wine until reduced by half. Add stock and reduce by half. Add cream and simmer until sauce is thick and coats the back of a spoon. Remove from heat and whisk in butter, 15 mL (1 tbsp) at a time. Add fresh thyme and serve.

1 L (4 cups) low-sodium or homemade chicken stock 250 mL (1 cup) 35% cream 60 mL (1/4 cup) butter 15 mL (1 tbsp) fresh thyme

Sausage & Cranberry Stuffing INGREDIENTS

METHOD

3 L (12 cups) sourdough bread, cut into 2.5-cm (1-inch) cubes

Heat oven to 350 Fahrenheit. Butter a 22-by-33cm (9-by-13-inch) baking dish. Heat brandy in a small saucepan. When near boiling, remove from heat and add cranberries to soak. In a large sauté pan, melt 125 mL (1/2 cup) butter and add vegetables. Sauté over medium heat till they start to caramelize. Add fresh herbs and sauté for 1 minute. Set aside. Remove sausage meat from casing. Sauté over medium-high heat until cooked, about 6 minutes. In a very large bowl, combine bread, vegetables, sausage and cranberries. Toss until evenly distributed. Add stock to moisten bread. Spoon into prepared dish. Dice remaining 60 mL (1/4 cup) butter and sprinkle on top of stuffing. Bake for 30 minutes.

3 onions, diced 3 stalks celery, diced 125 mL (1/2 cup), plus 60 mL (1/4 cup) butter 15 mL (1 tbsp) finely chopped fresh sage 30 mL (2 tbsp) fresh thyme 3-4 mild Italian or farmers sausage 125 mL (1/2 cup) dried cranberries 125 mL (1/2 cup) Martini Rosso or Grand Marnier 500 mL (2 cups) chicken stock salt and pepper

Mascarpone Mashed Potatoes with Cracked Black Pepper INGREDIENTS

METHOD

1.4 kg (3 lb) Yukon gold potatoes, peeled and quartered

Place potatoes in a pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until tender. Strain and return to pot. Mash potatoes and add mascarpone. Mash together and loosen with olive oil until you reach desired consistency. Season with salt and pepper Spoon into a serving dish and garnish with coarsecracked black pepper and a drizzle of high-quality extra virgin olive oil.

375 mL (1-1/2 cups) mascarpone olive oil kosher salt cracked black pepper

Mulled Cranberry Sauce INGREDIENTS

METHOD

250 mL (1 cup) apple cider

Place all spices in the cheesecloth and make a sachet. Put all ingredients (including sachet) in a medium saucepan over medium heat. Bring to a boil and simmer for about 10 minutes, until berries have burst. Cool to room temperature, then remove sachet. Store in a container in refrigerator until ready to serve.

175 mL (3/4 cup) sugar 4 cups fresh or frozen cranberries 2 sticks cinnamon 3 whole star anise 10 cloves 5 peppercorns cheesecloth

GoodLifeMagazine.ca | 39

food | Thanksgiving

Pumpkin Cheesecake with Poached Cranberries CRUST INGREDIENTS

METHOD

poached cranberries

375 mL (1-1/2 cups) crushed ginger cookies

Place rack in centre of oven. Heat to 350 Fahrenheit. Butter a 20-cm (8-inch) springform pan. In a medium-sized bowl, combine cookies, zest and melted butter. Press mixture into springform pan. Bake 8-10 minutes or until set. Let cool. In a separate bowl, stir to combine sugar, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Using a stand or hand mixer at low speed, beat cream cheese until smooth. Add sugar and spices, beat until creamy and smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and beat in vanilla extract and pumpkin purée. Pour filling over crust and place pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 Fahrenheit and continue to bake cheesecake for another 1020 minutes, until edges are puffed but centre is still a little wet and jiggles when you gently shake pan. Once cheesecake has completely cooled, cover and refrigerate overnight. This allows the cake to set and flavours to meld and produces a creamier texture.

INGREDIENTS

60-75 mL (4-5 tbsp) unsalted butter, melted zest of 1 orange

Filling INGREDIENTS 250 mL (1 cup) pumpkin purée 160 mL (2/3 cup) brown sugar 2 mL (1/2 tsp) ground cinnamon 1 mL (1/4 tsp ) ground ginger 1/2 mL (1/8 tsp) ground cloves 1/2 mL (1/8 tsp) ground nutmeg pinch cardamom 1 mL (1/4 tsp) salt 2 225-g (8-oz) packages full fat cream cheese, at room temperature 3 large eggs, at room temperature 5 mL (1 tsp) pure vanilla extract

40 | GoodLife • September - October 2015

40 Muskoka life SEPTEMBER/OCTOBER

375 mL (1-1/2 cups) cranberries, fresh or frozen 125 mL (1/2 cup) sugar 125 mL (1/2 cup) water 1 stick cinnamon pinch of salt

METHOD Cook 250 mL (1 cup) cranberries, sugar, salt, water and cinnamon in a small saucepan over medium heat, until berries burst and colour the syrup, about 10 minutes. Strain syrup and discard burst cranberries. Place syrup in a clean pot and bring to boil. Reduce to low heat and poach remaining berries until tender but still whole, about 4 minutes. Cool to room temperature and serve with pumpkin cheesecake.

Boutique

Pear Crisp and Vanilla Ice Cream with Spiced Brown Sugar Ripple CRISP INGREDIENTS

RIPPLE INGREDIENTS

4 large pears

60 mL (1/4 cup) brown sugar

15 mL (1 tbsp) all-purpose flour

15 mL (1 tbsp) butter

250 mL (1 cup) rolled oats

2 mL (1/2 tsp) cinnamon

125 mL (1/2 cup) brown sugar

1/2 mL (1/8 tsp) cardamom

125 mL (1/2 cup )all-purpose or whole-wheat flour

15 mL (1 tbsp) water

2 mL (1/2 tsp) ground ginger

METHOD

big pinch of cinnamon 1 mL (1/4 tsp) salt 60 mL (1/4 cup) pecans, chopped 80 mL (1/3 cup) butter, at room temperature

METHOD Heat oven to 350 Fahrenheit. Core and slice pears into 1-cm (1/2-inch)slices. Spread out in a 22-cm (9-inch) pie plate. In a bowl, stir together oats, sugar, flour, ginger, cinnamon salt and pecans until evenly mixed. Using a fork or your hands, work in the butter until crumbly. Scatter over pears. Bake in centre of oven until pears are tender, about 45 minutes.

Vanilla ice cream with spiced brown sugar ripple ICE CREAM INGREDIENTS 250 mL (1 cup) whole milk 180 mL (3/4 cup) sugar 500 mL (2 cups) 35% cream, divided pinch of salt 1 vanilla bean, split in half lengthwise 6 egg yolks 3 mL (3/4 tsp) vanilla extract

Warm milk, sugar, 250 mL (1 cup) cream and salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape seeds from vanilla bean into milk mixture and add pod as well. Cover, remove from heat and let steep for 30 minutes. Place a fine mesh sieve over a large bowl containing remaining cream and set aside. Whisk egg yolks in a medium bowl. Slowly pour warmed milk mixture into egg yolks, whisking constantly. Scrape mixture back into saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170-175 Fahrenheit on an instant-read digital thermometer. Pour custard through the sieve and stir it into reserved cream. Add vanilla bean to custard, stir in vanilla extract, and place bowl over an ice bath. Stir occasionally, until mixture is cool. While custard is cooling, heat brown sugar, butter, cinnamon, cardamom and water in a small pot over medium heat. Cook until butter and sugar melt, about 2 minutes. Refrigerate. Cover and transfer custard to refrigerator, cooling until completely chilled, at least 8 hours. Remove vanilla bean from custard and freeze mixture in your ice cream maker, according to the manufacturerâ&#x20AC;&#x2122;s instructions. Scoop into a freezer safe container, layering in the cinnamon ripple as you go. Swirl with a dinner knife when finished. Place in the freezer until set and you are ready to serve.

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GoodLifeMagazine.ca | 41

in the kitchen|Cori’s Café Secret garden Salad

SOME LIKE IT HOT

42 | GoodLife • September - October 2015

Trio of tomato soups, Cream of Tomato and Basil, Ratatouille and Spicy Roasted Pepper and Tomato with Goat Cheese.

By Tracy Smith | photography by Naomi Hiltz You just never know where you’re going to find that next amazingly delicious meal. It might be at your mother-in-law’s, at a lavish, high-priced trendy establishment or maybe just maybe, it’s just around the corner at a small, hole-in the wall eatery on High Street, Sutton. Welcome to Cori’s Café, which recently earned Small Business of the Year at the York Region Business Excellence Awards and is home to some of the best soups, sandwiches and desserts around. It’s not just my opinion; Cori’s Café has won countless local awards since opening. Owner, operator and namesake Cori Doern has always loved cooking. As a latchkey kid, she made dinner for her parents and showed a knack for knowing what ingredients went well together. Although her post-secondary studies took her in a different direction, Doern fed her inner foodie by gaining experience working in restaurants while at university and dreamed of opening her own eatery and sharing food with others. Fast forward to Christmas 2007 when Doern made soup for her daughter’s teacher as a present. Teacher loved it, teacher told another mother, mother told friend and one thing led to another. Five weeks and 250 mason jars of soup later, Doern had quite a following of soup fans in Sutton. “When you’re doing what you love, it just

seems to work out and that is what started happening when I was making my soup,” Doern says. “Everything just fell into place and opportunities presented themselves.” Doren’s dad gave some of her soup to one of his restaurant-owner friends to try. “Like any daughter, I like to know my dad is eating healthy, so I used to make him a thermos filled with soup when he had to travel to Toronto,” Doern recounts. “My dad’s friend Bob, owner of Café 260 in Toronto, loved the soup so much that he asked me to make all of his soups, chilis and stews, effective immediately.” Before she knew it, Doern had 70 different types of soup in her repertoire, was supplying soup to five other restaurants and making upwards of 200 litres of soup per week. (In some weeks 400 litres were distributed.) She used kitchen space at a local restaurant in exchange for supplying it with her soups, before opening up her own kitchen in 2013. Running the café has given Doern the chance to wow customers with a variety of offerings, including wraps and salads, as well as vegetarian, vegan, gluten-free and low-sodium soups. »

Owner, operator and cook Cori Doern.

Cori’s Café 132 High St., Sutton 905-596-7687 coriscafe.com GoodLifeMagazine.ca | 43

in the kitchen |Cori’s Café creaM oF zUcchini SoUP WiTh chiMichUrri drizzle Serves 4 to 8 this recipe is very forgiving, says cori doern, who encourages home cooks to adjust ingredients to suit their palette INgrEdIENtS 375-500 mL (1-1/2-2 cups) water or good quality stock

add coconut milk and cilantro and puree again. add salt, pepper and water/stock to taste. pour into bowls and garnish with chimichurri.

chImIchUrrI

1 L (4 cups) zucchini, coarsely chopped 125 mL (1/2 cup) sweet onion, coarsely chopped 1-2 cloves garlic, sliced 1 jalapeño pepper, pith and seeds removed, coarsely chopped 15 mL (1 tbsp) cilantro 250 mL (1 cup) good quality coconut milk salt and white pepper to taste

250 mL (1 cup) fresh flat leaf or curly parsley juice of 1 lime or 15 mL (1 tbsp) white wine vinegar 5 mL (1 tsp) fresh oregano (or a little less dried oregano) 1 clove garlic (or more if you love garlic) salt to taste olive oil

mEthod

heat 250 mL (1 cup) water/stock, zucchini, onion, garlic and jalapeno in stockpot. bring to boil and simmer until just cooked through and tender. carefully pour into a blender and purée, or use immersion blender.

place all ingredients except oil in blender and pulse until pulpy. Slowly add oil and pulse until desired consistency and taste has been reached.

• RESTAURANTS • FOOD • ENTERTAINMENT

DINING

gUIdE

CYNTHIA’S CHINESE RESTAURANT ENJOY AUTHENTIC CHINESE CUISINE We have dedicated ourselves to offering two things: fine dining and a truly authentic Chinese cultural experience. Your meal begins with your host dressed in costume leading you to the table. Once seated, you’ll be greeted by your cocktail waitress and your drinks and appetizers will be brought by a cocktail waitress trained to understand both Chinese cuisine as well as every customer’s specific dietary needs. Cynthia’s was founded by Cynthia & Joe Lam, in 1993. Joe learned the restaurant business in Hong Kong where he trained as a chef at one of the top restaurants. When he met Cynthia in Australia, they married and opened a series of successful restaurants in New South Wales and Victoria. In 1992 they came to Canada and opened Cynthia’s in 1993, working with Cynthia’s brother Andy, another accomplished restaurateur. Nothing is overlooked as Cynthia’s entire experience is designed to make your meal an event to remember!

16715 Yonge Street (at Mulock), Newmarket | 905-836-8113 | www.cynthiaschinese.com

Let’s Be Frank - Best ItaLIan CaterIng In town! Whether it is a business function or special occasion such as a wedding, birthday or anniversary, nothing will wow your guests more than a mouthwatering meal catered by Let’s Be Frank Italian Eatery. Proprietor Sam Farnaghi and his accomplished team use only the freshest ingredients to achieve the most authentic Italian culinary experience. Let’s Be Frank features a wide selection of menu options to suit all tastes including entrees such as veal, chicken and salmon cooked to perfection, meat or vegetable lasagna as well as a variety of pastas with a choice of meat, tomato or cream sauce. Delicious appetizers, soups, homemade pizzas, sandwiches, salads and chicken wings are also available. Let’s Be Frank can accommodate groups of 10 to 500 people. Call today to place an order for your next event or visit the Newmarket location if you prefer to dine in for lunch or dinner. Let’s Be Frank……. it is truly the best Italian food for miles around. 1100 Davis Drive (southeast corner of Davis and Leslie), Newmarket 905-967-1122 www.letsbefrank.ca

44 | GoodLife • September - October 2015

Cream of Zucchini Soup with Chimichurri Drizzle

Red RoosteR PoRtuguese BBQ _ Now oPeN iN NewmaRket! This family owned restaurant has been in business for over 15 years and has now opened their 3rd location in Newmarket on Yonge Street, North of Davis. Come taste the fresh produce and homemade Portuguese BBQ traditional meals. LCBO licensed with a spacious dining room for a night out or call and place your take-out order for pick up including the Special Family Pack with whole chicken, rice and parisienne potatoes. Catering is also available for your next event. Also, they are environmentally conscious in packaging and food disposal. Taste of Portugal, Flavour of Europe 17725 Yonge St. (North of Davis Drive), Newmarket | 905-895-0077 | www.redroosters.ca 975 Major Mackenzie Dr., Maple | 905-417-0075 2354 Major Mackenzie Dr., Maple | 905-417-0074

FLYNN’S IRISH PUB _ ENJOY A PINT AND A PIE! Flynn’s has been serving York Region and area since 1972 with home-style food at affordable prices in a casual atmosphere. Friendly faces and fantastic price for portions has regulars returning time and time again. Open daily for lunch and dinner. Sunday brunch features a fantastic all you can eat buffet. The diverse menu includes signature dishes _ prime rib, steaks, stir fry, and the $19.50 steak and lobster special. Broups, holidays, special occasions, and reservations always welcome. Enjoy the outside patio or comfortable booth seating throughout the dining room. Flynn’s is a tradition where friends and families have ben gathering for good times for 40 years. 123 Hickory Street, Newmarket | 905-895-0000 | flynnsirishpub.ca

JOIA RISTORANTE Local ingredients. From-scratch recipes. Inspired daily specials.

Joia Ristorante & Wine Bar has been treating York Region to delicious dishes and an award-winning wine list for over 15 years. If you haven’t been to Joia yet, come see what you’ve been missing! Authentic Italian cuisine in Aurora. For Real. 15570 Yonge St. Aurora | 905-713-1411 | www.joiaristorante.com

GoodLifeMagazine.ca | 45

drink|Craft Beer

Wellington Brewery has been brewing craft beer since 1985.

Golden Age Craft breweries are growing with the

times

b y J O S H HAY T ER , b e e r s n o b . c a Historically speaking, for craft beer lovers, we are in the age of enlightenment. It has simply never been a better time to love craft beer. Worldwide brewers are handcrafting exceptional quality beer, while pushing the boundaries of the beer lover’s pallet on a daily basis. Here in Ontario, the craft beer market is booming. New breweries are starting up on what feels like a monthly basis. Any bar, pub or restaurant that is even halfway respectable has craft beer on tap. The LCBO is firmly behind our craft brewers, providing help with marketing and distribution. Even the Ontario government is trying to get on the bandwagon

“

by updating beer distribution laws to open the market for our local breweries. While things have never been better, I ask the question, where did it all start? Thirty years ago, when the laws changed in Ontario allowing micro-breweries to exist, founder Phil Gosling opened Wellington Brewery in Guelph. The brewery started producing cask-conditioned ale for distribution to local bars and restaurants. While they quickly started producing filtered beer into kegs and bottles, they have always stayed true to their roots by continuing to produce and distribute traditional cask beer. Being one of few craft breweries in Ontario,

Wellington did not face the same kind of competition new brewers face today. But many challenges remain the same, such as the high cost of getting products listed in the Beer Store. In the 1980s and 1990s, the LCBO was not the major retail opportunity that it is today for small brewers. Wellington grew as it obtained licensees— bars, restaurants and pubs that carried their beer. But as pioneers, brewery staff had to first educate bar owners on the benefits of craft beer and the advantages of working with a local brewery. One early adopter was the Woolwich Arrow in Guelph, which took very quickly to stocking local beers.

This expansion is a major milestone for our brewery. The changes we’re undertaking now will allow us to sustainably grow, while maintaining our dedication to crafting award-winning beer.”

46 | GoodLife • September - October 2015

Featured Beers Wellington County Dark Ale

County Dark is a rich, dark, well-balanced ale. County Dark Ale uses roasted malts and English hops to create a smooth experience based on English brown ales. ABV: 5% IBU: 24 LCBO#: 65011

Imperial Russian Stout One of the boldest beers brewed in Ontario, with an inviting aroma of dark chocolate and coffee, Imperial Russian Stout has a smooth, full-bodied flavour patterned after the highly fortified stouts that were exported from the UK to Russia in the 1800s. Fast-forwarding to the present day, Wellington Brewery has embarked on a major addition to its facility. The 12,000-square-foot expansion will include a brand new brew house and state-of-the-art packaging line. Construction is ongoing and the new addition is expected to be fully operational by the end of the year or early 2016. This new equipment will more than double its brewing capacity and position the company for future growth. “This expansion is a major milestone for our brewery,” says Wellington Brewery general manager Sarah Dawkins. “The changes we’re undertaking now will allow us to sustainably grow, while maintaining our dedication to crafting award-winning beer.” Wellington has got some fantastic core brand, year-round offerings. But what I really love about the brewery is that management is not willing to sit on their backsides and simply profit from past successes. Wellington Brewery continues to push boundaries and find new frontiers for craft beer. With its Welly OneOff series, experimenting with flavours and styles continues to challenge even the most sophisticated palate. “Our approach to brewing is about the balance of tradition and innovation,” says Marvin Dyck, plant and quality manager. “For 30 years, we have built our reputation by crafting traditional English ales with a focus on quality and consistency. With the ongoing support of our loyal consumers that have stuck with us for so many years, we’ve grown and evolved.”

ABV: 8% IBU: 42 LCBO#: 296269

More Great Beer from Some of Ontario’s Original Craft Breweries Boneshaker Unfiltered IPA Amsterdam Brewing Company, Toronto, est. 1986 Copper colour (hazy because it’s unfiltered); aromas of grapefruit, orange peel and hops; it is medium bodied and well carbonated, with a bitter, hoppy finish. ABV: 7.1% IBU: 65 American India Pale Ale, Unfiltered LCBO#: 351429

Pompous Ass English Ale Great Lakes Brewery. Toronto, est. 1987 Pompous Ass Great Lakes uses American ale yeast to brighten the flavour and adds its own contemporary blend of hops to ensure that even the most pompous ale drinker does a double take. ABV: 4.2% IBU: 22 English Pale Ale LCBO#: 408054

Muskoka Cream Ale Muskoka Brewery, est. 1996 First brewed in 1996, Muskoka Cream Ale is Muskoka’s flagship beer and has become the quintessential taste of cottage country. Bright amber colour; aromas of apple, orange zest and caramel. It is creamy and medium bodied with flavours of fruit with a slight hop finish. ABV: 5% IBU: 20 English Pale Ale LCBO#: 404327

GoodLifeMagazine.ca | 47

portfolio|Beekeeper James Murray

The

Sweet of York

Taste

York Region tastes great. You read that correctly. This region, composed of elegant textures of farms, fields and forests, has a distinctive taste that comes through when one samples the sweet, sticky taste of James Murray’s locally grown honey.

by andreW hind | photography by JIM CRAIGMYLE

“L

ocal honey is truly unique, with distinctive flavours,” explains the enthusiastic 25-year-old beekeeper from his stall at the East Gwillimbury Farmers Market. “Depending on the season, it can taste like anything from dandelion to goldenrod to apple blossoms. It tastes completely different than what you’d buy in a supermarket.” At first blush, it might seem unlikely that northern climes and bees should go handin-hand. One would think winters in York Region—and Ontario in general—are cold and inhospitable to bees. Not so, according to Murray. In fact, snow acts as an insulator, so heavy snow falls actually help protect bees during cold winters. In addition, bees remain active all winter and, through their activity, 48 | GoodLife • September - October 2015

manage to keep the interior of the hive at around 32 Celsius—close to body temperature. During the winter, the only special care hives require is occasionally brushing away some snow to ensure airflow into the hive; bees would suffocate from lack of oxygen otherwise. In addition, Ontario climes are ideally suited to bees because we have more food for bees than many areas farther south. Bees will feed on anything that produces nectar, including weeds (such as the much-derided dandelions and goldenrod, among others). Indeed, in years past when Ontario had a more extensive agricultural base—particularly traditional 19th century mixed farms—bees would have had even more opportunity to feast than they do today. There would have been far more

wildflowers, for example, as well as grazing fields filled with clover and alfalfa. “It was actually more common to keep bees in the past. It was easier to keep because there was no pesticide pressure and few diseases,” explains Murray, who is one of about 3,000 beekeepers in Ontario, a number representing its lowest point ever. People have been keeping bees since the time of the Egyptian pharaohs and it was widely done in Ancient Greece and Rome for making beer. Throughout the Middle Ages, most monasteries and noble estates had bee hives and the practice continued throughout most of Europe well into the 19th century. Honeybees are not native to the Western Hemisphere, but were first shipped from

James murray checks the health of hives he keeps at a farm in East gwillimbury.

England to the Colony of Virginia early in 1622. That honeybees were sent over among the colony’s earliest supplies is indicative of how valued honey was at the time. The 19th century saw a revolution in beekeeping practices when Lorenzo Lorraine Langstroth, a minister from Pennsylvania, perfected the movable comb hive in 1852. For thousands of years previously, colonies of honeybees were kept in wooden boxes, straw skeps, pottery vessels and other containers. Honeycombs built in such hives could not be removed and manipulated like the movable combs of today. Langstroth’s hives, which most of us are familiar with today, include a series of wooden frames upon which bees build their

honeycombs within a rectangular hive box. The space between the movable wooden frames allowed bees passage between and around combs. The genius of this design is that it enables the beekeeper to slide any frame out of the hive for inspection or harvesting. The emptied honeycombs can then be returned to the bees intact for refilling. This invention fostered the growth of honey production across North America and gave Langstroth the title “the father of modern beekeeping.” Though beekeeping is niche today, most farmers in years past kept a few colonies of bees in box hives to supply their own needs and to pollinate their crops. Murray’s great-grandfather was among them. “I grew up hearing stories of my great-

grandfather’s beehives from my grandmother and I guess that sparked a bit of interest in me,” Murray explains. “But my passion for bees really started while I was working at a garden centre that had bees. I thought they were really cool and started my own hives when I was 19, having learned a lot from a mentor and from reading all kinds of old texts on the subject.” Today he has 80 hives in all. Some he keeps on his own property and others on local farms. “You can only keep so many hives in an area or they will begin to compete against one another or against native bumblebees, which you don’t want to drive out. I have a good rapport with farmers because they recognize my bees are helping pollinate their crops,” Murray explains. » GoodLifeMagazine.ca | 49

portfolio|Beekeeper James Murray Sadly, Murray notes that modern farming practices—particularly that of corn and soy— are harmful to bees of all kinds—honeybees and native bumblebees alike, because of the widespread use of pesticides. Pesticides remain active in the soil for years and accumulate with each seasonal spraying, essentially poisoning the pollen and nectar of plants. Tragically, these pesticides cause bees to develop Alzheimerlike symptoms that cause them to forget how to return to their hives. The result is the queen and her young starve to death. Murray is quick to point out that farmers have the right to protect their crops as it represents their livelihood, but says modern farming practices use chemicals as a preventative rather than a cure “Essentially, it would be like you taking antibiotics every morning in case you might get sick, rather than to treat an illness,” he explains. But, as indicated by those allowing Murray to set up hives on their properties, many farmers recognize the value of bees in pollinating their fruits and vegetables. A single apple blossom,

50 | GoodLife • September - October 2015

cottage to for example, needs three bee visits to produce an apple. No bees, no apples, it’s as simple as that. “There’s a common misconception that bees make honey from pollen. They don’t. They eat pollen for protein,” notes Murray. “Instead, bees make honey from nectar, which they feed on over the winter. Because bees produce about four times more honey than they actually need, there is always leftover for the beekeeper to harvest.” Honey is typically harvested in late summer. Frames are lifted from the hive for inspection. On a completely filled frame, the bees would have capped over the honey-filled cells with wax for storage. The wax caps are cut off and the frames put in centrifuge to spin the honey out. The honey then goes in tanks to settle. It’s then bottled and ready to be sold. Beekeeping is kept alive and well in York Region into the 21st century by a handful of local beekeepers, James Murray among them. The uniqueness of the region is tasted in each jar of the golden, sweet honey his hardworking bees produce.

HEATING & AIR CONDITIONING

GoodLifeMagazine.ca | 51

events|things to do

THINGS to DO in your community

georgina Studio Tour & Sale September 26 and 27 Keswick, Sutton, Jackson’s point, pefferlaw discover georgina-based artists, as well as guest artists from many parts of ontario, on this self-guided studio tour. Information: georginastudiotour.com

hillary house Ball october 2 King Valley golf club the hillary house ball is an annual fundraiser for the preservation and restoration of hillary house National historic Site in aurora. Event includes silent auction, local celebrities, dancing to the after hours big band and more. Information: hillaryhouseball.ca

Forest Fungi Walk october 3 york regional forest brown hill tract, 4389 ravenshoe rd., East gwillimbury Explore the forest in prime mushroom time. Learn how mushrooms are one of our best recyclers. registration required. Information: york.ca/forestevents

lorraine klaasen

lorraine klaasen group in concert october 23, aurora cultural centre Lorraine Klaasen, daughter of legendary South african jazz singer thandie Klaasen, is one of a few South african artists who have preserved the distinctive sound of township music. She won a Juno award for the 2013 album, a tribute to miriam makeba, which blends energetic and heartfelt renditions of classic and traditional folk songs with her own compositions. Information: auroraculturalcentre.ca 52 | GoodLife • September - October 2015

one dark night october 29 Stephen Leacock theatre, Keswick come and see what haunts georgina through this interactive multimedia experience about georgina›s eerie past. the evening features local ghosts and chilling stories. Informational presentation by the georgina paranormal Society and psychic medium angel Lanthier. Information: georgina.ca/calendar.aspx

great artist Music Series: Jonathan crow, violin and Philip chiu, piano November 13, aurora cultural centre toronto Symphony orchestra concertmaster Jonathan crow and rising canadian pianist philip chiu team up for what promises to be an amazing musical pairing. Extremely accomplished in their own right, these two performers will offer an unforgettable evening not to be missed. Information: auroraculturalcentre.ca

The Paul neufeld Quartet concert November 20, aurora cultural centre paul Neufeld (piano), Sean o›connor (saxophones and clarinets), rob clutton, (double bass) and Lowell whitty (drums) present a laid-back evening that celebrates a century of jazz. from ornette coleman and Jelly roll morton, to duke Ellington and thelonious monk, Neufeld›s Quartet plays through the story of this great music — a genre that represents a way of thinking and living, and that informs all of modern culture. Information: auroraculturalcentre.ca

holiday home Tour November 20 & 21 Newmarket, whitchurch-Stouffville, cedar Valley get into the holiday spirit at the 11th annual pickering college holiday home tour. tour six magnificent homes and experience the creative talents of york region’s top designers, decorators and florists. you will bring home some festive ideas for your own holiday season. Information: pickeringcollege.on.ca

online

looking for something fun to do? check out events on yorkregion.com

holiday home tour

Whether it Be long or Short: The reign of the Queen of canada Until december 21, aurora cultural centre her majesty Queen Elizabeth II›s reign will surpass that of canada’s other great mother of confederation, Queen Victoria. the aurora cultural centre, in partnership with the monarchist League of canada (york region branch), celebrates the long reign of her majesty the Queen with a collection of artifacts and archival materials from members of the league. Information: auroraculturalcentre.ca

aurora Farmers Market & artisan Fair Saturdays until october 24 49 wells St. the local market offers a wide selection of produce from local farmers, delicious food from vendors and beautiful creations by talented artisans. Special event days include music, a market bag raffle and free children’s crafts. Information: theaurorafarmersmarket.com

east gwillimbury Farmers Market thursdays until october 8 green Lane commons Local farm vendors, bakeries, artisans and more will be offering their products every thursday from 2 to 7 p.m. Support family farmers and local artisans and connect with your community

newmarket Farmers Market Saturdays until october 31 riverwalk commons Every Saturday morning, a band of farmers, vendors and volunteers create a hive of activity reminiscent of the town’s early years as a new market. a great place to buy farm fresh produce, homemade baking and hand-made crafts and to meet up with friends over breakfast or lunch. Information: newmarketfarmersmarket.com

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GoodLifeMagazine.ca | 53

culture|Markham Theatre

THE S OF THE

Flato Markham The

OF THE THE S by chriS

Flato Markham The

54 | GoodLife â&#x20AC;˘ September - October 2015

SPIRIT E STAGE

eatre marks 30 years

E STAGE SPIRIT TraBer

eatre marks 30 years

GoodLifeMagazine.ca | 55

culture|Markham Theatre

evered British actress Maggie Smith once opined, “I like the ephemeral thing about theatre, every performance is like a ghost—it’s there and then it’s gone.” A universal truth, but Flato Markham Theatre audiences, artists and stakeholders all contend that the little-community-playhouse- thatcould always seems to leave each with a special, ethereal post-show spirit. “The theatre is all about community,” general manager Eric Lariviere says of the town-owned facility celebrating its 30th anniversary. “It is what Markham is, diverse and growing. For a place built on a cornfield 30 years ago, it has become positive and important, bold and incredible.” Born during the region’s building boom of the 1980s, the Markham Theatre for Performing Arts opened for local and school-based productions. Not unlike the town, it struggled with growing pains. Isolated and pocket-sized compared to Toronto’s big stages, the theatre worked diligently and creatively to find audiences. In the early days, the venue was often dark— theatre-speak for closed—recalled business and rental manager Scott Hill, who joined the theatre in 1989 as a part-time technician. From the beginning, the intimate 527-seat theatre, with its clear acoustics and sight lines, quaint upper box seats and balcony, had a notable lure. “Through the years, this theatre has always attracted staff who care about community and the arts,” Hill says. “The same amount of attention is put into a local production for 30 people as would be for a sold-out professional production. “It’s important to all of us that we make it the best show that day.” The theatre’s cachet grew and accelerated. In 1988, The Super Dave Osborne Show began a four-year run, filming the slapstick variety television show at the theatre. Starring Bob

Einstein, the series spoofed daredevils of the day with major musical guests performing between Osborne’s disastrous comedic stunts. All of a sudden, it wasn’t uncommon to see the likes of Ray Charles, Celine Dion, Jerry Lee Lewis, Kenny Rogers, Steve Allen, Sonny Bono and the Smothers Brothers in town. The show and its little host theatre was drawing huge stars, validating the burgeoning town’s status as the place in which to live and do business. The show’s producers invited the community to serve as the on-air audience and encouraged people to be extras. Theatre event and promotion assistant Andrea Smitko was eight when her mom took her to a taping. “It was a ‘best of’ show and local kids were asked to sit on Super Dave’s lap and recall their favourite episodes,” she said. “I got to go backstage and to the rehearsal hall. It was my introduction to theatre, it was fun and I will always remember that day. It sparked my interest in the arts.” Renamed after Flato Developments acquired naming rights in 2012, the theatre continues to thrive. It is booked with more acts and functions than days in the year, says Lariviere, a veteran impresario who joined the venue in 2009. Part of the management strategy is to anticipate entertainment trends, focus on Canadian talent, bring back popular performers, satisfy the entertainment appetites of York’s diverse cultural communities and provide a stage for education and local productions. “We try to connect with various audiences,” he says, referring to an exceeding eclectic fall playbill featuring world stage acts, jazz, pop, nostalgia, magic, dance, comedy, ballet and family and kid’s programs. Markham Councillor Logan Kanapathi, who began calling York home two years after the

Tower of Power

The Irish Rovers

56 | GoodLife • September - October 2015

theatre opened, concurs. “It’s a fantastic venue,” he said. “Different cultural groups perform there. It’s a hub, a focal point for the South Asian community, not only in Markham, but across the GTA.” Lariviere adds, “One of the attributes of our brand is the opportunity to see major productions normally reserved for a 2,000-seat venue. We’ve become a cultural destination. Artists love to come here.” The Irish Rovers have toured for more than five decades and have played the theatre often, next on Nov. 5. “Our first impression first driving to it, was that we were lost in some suburban neighbourhood and there couldn’t possibly be a theatre here,” band leader George Millar recalls. “The Markham Theatre is as good as any small theatre on the North American circuit and has become one of our favourites stops. We’ve discovered over the years that good theatre management and staff are the difference between an enjoyable evening and a not so enjoyable evening, for both the performers and audience. Happily, we’ve always been treated royally at the Markham.” The Nylons, a hugely popular Toronto-based a cappella group, know the theatre well. “The most memorable shows were in December 1990 when we recorded our live album “4 on the Floor” there,” co-founder Claude Morrison said. “It was our final project before the loss of our beloved founder and colleague, Marc Connors. “Each and every return to Markham is like coming home, the welcome from staff and audiences alike has been so warm and generous.” Iconic horn-driven American soul, R&B and funk band, Tower of Power, always includes the theatre on their Canadian tours. “We’ve played all over the world since 1968 in theatres, stadiums and outdoor venues and

The Nylons

clubs and Markham is always a highlight for us,” says band founder, saxophonist and vocalist Emilio Castillo from his Scottsdale, AZ home. “It’s a classy venue. It sounds good. There’s no nosebleed section. They’re used to working with name artists. They fill us and they know how to treat us.” Preparing for autumn tours through Japan and Europe, Castillo is looking forward to returning to Markham. “It’s on our radar, yes, absolutely certain,” he enthused. Thornhill entertainment executive Renata Richardson and her family look forward to receiving the theatre’s program. “We pore over it, deciding on what we want to see,” said the longtime patron. “They have something for everyone. “It’s great having a world class theatre with top rate shows close to home. It’s grand yet intimate, ideally located, easy to get to and every seat is a good one. We always exit feeling like we’ve experienced something extraordinary.” The Benson family and the theatre arrived in Markham at the same time, matriarch Iris said. “We took out a family subscription and the kids still talk about seeing the Christmas shows and Mr. Dressup and the puppets with Ernie Coombs,” she said. As her three sons and daughter grew, the theatre “became a big part of our lives,” said the Markham Edward Jones staffer. Youngest son Todd performed there with the Markville High School Band. Middle boy Adrian studied musical theatre at the same school, often performing at the Markham Theatre. While studying theatre production at Sheridan College, he co-oped at the theatre. For daughter Holly, 21, the theatre was a second home during her 14 years as a member of AB Dance. Holly was barely three when she was introduced to the limelight. “Our showcase event at the theatre was the highlight of the year,” the Wilfrid Laurier University communications student said. “The theatre was a dream come true. It made you feel as though you were in show business, a star. AB Dance competed on many different stages, but the Markham Theatre was unique, the feeling is inexplicable, one I’ll happily carry the rest of my life.” The magic that is live theatre has spawned countless tales of resident specters and apparitions. Perhaps Markham’s beloved theatre is too young to have its own, believes Lariviere. “I’m not sure that we have a phantom of the Flato Markham Theatre,” he said. “But, if we can be as bold in spirit as those who created it, we’ll be doing a good job.”

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travel|Seville

Bar at nightfall

58 | GoodLife â&#x20AC;˘ September - October 2015

e l l i v e S e l b i t s i s e r r i d n a c i t a Charism STORY AND PHOTOGRAPHY by Cathy Hillard

Seville in the heat of an Andalucían summer and only the tourists are out walking the streets by day. But at night, it is a different story. As the sun goes down, hearts beat a little faster and the city comes to life with a sense of romance and excitement. Seville is a destination on many people’s bucket lists and for good reason. With its enchanting narrow streets, vibrant culture and fascinating history, it breathes an intensity that is both steeped in the past and very much alive in the present. History and architecture Due to its location on the Guadalquivir River, Seville has been drawing people to it for more than 3,000 years. Originally settled by the Romans, the Moors set up home here in the 8th century when they conquered parts of Spain, and much of their influence can still be seen around the city. After the reconquista in the 13th century, the city became the favourite place of the Spanish monarchy and as wealth poured into the Spanish Empire in the ensuing centuries, Seville became the beneficiary. Many of the lavish architectural gems in the city date back to this “golden age.” When Christopher Columbus set sail from Seville to discover the New World in 1492, he set in motion the trade that would fuel the wealth of the Spanish Empire. Everywhere you go in Seville you are reminded of its link to Columbus. Much controversy surrounds his actual

birthplace and colourful stories of lost coffins and repatriated remains mean that no one is absolutely sure that the tomb in Seville’s 15th century Cathedral really contains his body, but the city nevertheless trades on its association with Columbus and celebrates him as its own. Food and culture Seville claims to have invented tapas and, as a result, every district is teeming with tapas bars. Although tempting to settle in one place and soak up the atmosphere, it’s best to experience things the way the locals do, moving from bar to bar, tasting and drinking a little at each. The Andalucíans like their meat, so vegetarians beware, but do be adventurous; your taste buds will thank you. Flamenco also has its roots in Seville and, like bullfighting, is very much part of the tradition and culture. Shows are offered in every district, but the most authentic flamenco is spontaneous and is most likely to be found in late-night watering holes. Places to go Royal Alcázar: The oldest royal palace still in use today, the majestic Alcázar personifies Seville’s manylayered history. Every civilization that has touched Spain has used it as its court. During Moorish rule, it housed a harem of 800 women and, exploring the palace today, it’s possible to imagine those women languidly passing the time within the confines of the beautiful courtyards and terraces. »

GoodLifeMagazine.ca | 59

travel|Seville Cathedral and the Giralda: Seville’s cathedral is the largest Gothic church in the world and the adjacent minaret tower, the Giralda, is one of only three remaining Almohad minarets in the world. Dominating the city’s skyline, it is worth the climb to the top to gaze over the jumble of rooftops and the horse-drawn carriages and cafes below. Barrio Santa Cruz district: The area around the cathedral is a delight of cobbled alleyways, pretty painted houses and tapas bars. Many homes have private shady patios that serve as living rooms in the hotter months and residents don’t seem to mind passers-by taking a peek at them through the iron grilles that face the street. Macarena district: Once a no-go area, this district to the north east of the city is now home to artists, trendy clothes stores and avant-garde eateries. Triana district: Across the river is the centre for azulejo (glazed tile) production, for which the region is famous. Although scruffier and less touristy than Barrio Santa Cruz, pottery souvenir hunters can pick up a better bargain here. Plaza de España: Built in 1929, the Plaza de España and its adjoining María Luisa Park are among the most impressive public spaces in Spain. Evidence of the region’s azulejo tile work is everywhere, especially in the scenes and maps of the provinces all along the front of the building.

Plaza de España

Giralda

60 | GoodLife • September - October 2015

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travel|River Cruise

Hungarian Parliament Building, Budapest

CafĂŠ Hawelka, Vienna

Spanish Riding School, Vienna

Set sail in lu A journey along the historic 62 | GoodLife â&#x20AC;˘ September - October 2015

STORY AND PHOTOGRAPHY by Bart Card

Vineyards in Melk, Austria

luxury Danube

y now, it is a well-known fact that I love all things ships and sailing. I grew up, in Bermuda, spending my spare time on sail boats and ships. Over the past few years, I’ve noticed a change in the commercial cruise industry: an increase in the popularity of luxury river cruising. Popular among seniors and families alike, this emerging market offers a slower pace and a smaller ship than the large sea-faring cruise ships. In April, after a long Ontario winter, I had the opportunity to sail on the maiden voyage of Scenic Cruises’ newest luxury river ship, the Scenic Jasper. My voyage on the Jasper would begin in Budapest, visit historic river towns along the Danube and end in Vienna, where the Jasper would be christened. I flew from Toronto to Budapest and spent the first day exploring this fantastic city that I hadn’t been to in over 30 years. The capital of Hungary, Budapest is one of the European Union’s largest cities, home to more than 1.7 million people. Often cited as one of Europe’s most beautiful cities, it has an abundance of World Heritage sites, including the river I would be sailing on. Since I was in Budapest for such a short period of time, I decided to do an in-depth tour and hired a local rickshaw driver. Ben took me to the local market, where I spent time exploring the food stalls and marvelling over their beautiful and creative ways of displaying food. He also took me to parts of Budapest not commonly seen by tourists. We explored small alleyways, historical buildings and churches—providing me with perfect opportunities to capture the city on camera. After a great day in Budapest, I arrived at the Jasper and was offered a warm welcome from captain and crew. Founded in 1986, Scenic Cruises has become a leading provider of travel experiences around the world. Owner and chairman Glen Moroney began operating coach tours in his native Australia. Unlike other companies, Scenic owns rather than leases its ships. Because of this, the company has complete control over the design and works with the best European shipbuilders. »

GoodLifeMagazine.ca | 63

travel|River Cruise

Melk Abbey, Budapest

Market, Budapest

Cesky Krumlov, Prague

64 | GoodLife • September - October 2015

In addition to unique designs, Scenic also offers a truly all-inclusive experience. Passengers have no need for their credit cards while on board, unless they want a massage, haircut or to buy a souvenir. The ship I was sailing on was no exception to the Scenic standard. The Jasper is a third generation Scenic ship and offers an array of amenities including some of the largest suites on Europe’s rivers, a front panoramic deck that can be enclosed with all-weather glass, an expanded fine-dining restaurant and an upgraded fitness centre and massage/hair salon. In addition, Scenic offers six unique dining options, tailor-made GPS-guided tours for every guest and electric-assist bicycles. I have to admit that one of my favourite features, one I am always critiquing, was the coffee. Being somewhat of a coffee buff, I tend to judge most of my experiences by the coffee served. Coffee aboard the Jasper was excellent and made more pleasurable by the fact that it was delivered by the butler who served my cabin—wonderful to wake up to every morning. Every cabin on the ship has butler service. The first evening, the cruise director gave a port talk, outlining all of the activities planned for the coming days. After the talk, I enjoyed an evening of Hungarian folk music and dance before heading to my cabin for the night. After a full day of sailing, our first stop was in Dürnstein and then on to Melk. Upon arrival

Café Hawelka, Vienna

in port, Scenic offers multiple options for day trips and even provides its own luxury coaches for those in need of transportation. In Melk, the options included a bike tour from Dürnstein to Melk with stops at several local villages, or lunch and a Wachau wine-tasting with a visit to the magnificent Benedictine Abbey, which was built between 1702 and 1736 and sits on a rocky outcrop overlooking the town. The next day, we docked in Linz. After a quiet breakfast, I joined a group spending the day exploring the 13th century town of Cesky Krumlov in the Czech Republic. Located on the Vltava River, Cesky Krumlov is a UNESCO World Heritage Site and was, at one time, a very important trade town. Modern day Cesky Krumlov is a small city in the South Bohemian Region of the Czech Republic and is home to a castle of the same name. The castle is unusually large for such a small city and boasts a large Rococo garden and an impressive bridge overlooking the rock on which the castle has been built. The city, itself, hosts a number of festivals and events each year, including the very popular Five-Petalled Rose Festival and the International Music Festival Cesky Krumlov. After an amazing day, I enjoyed the phenomenal food and entertainment at the ship’s gala dinner. The following day, we arrived in Vienna, where we would spend the final days of our voyage. The first day I decided to spend time quietly walking around and exploring this beautiful city. »

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travel|River Cruise

Bridge across the Danube

Market, Budapest

Liberty Statue, Gellért Hill, Budapest

66 | GoodLife • September - October 2015

I stopped at the Café Hawelka for a hot chocolate and one of the best pastries I have ever had and just enjoyed the sights and sounds of Vienna. After dinner on the ship, the guests headed out for an evening concert in the historic Arsenal, a former military complex built in the 1800s and still in use today for testing and research. The music provided a perfect ending to my quiet day. The following day there were three tours offered: the first to Slovakia’s capital, Bratislava; the second to the former home of Austria’s imperial family, Schonbrunn Palace; and the third to the Spanish Riding School to see the breathtaking Lipizzan horses. Being an avid horse lover, I picked the third option. First named in 1572, the Spanish Riding School is a traditional school for Lipizzan horses and centre for classical dressage as well as a famous tourist attraction. In 2008, the school made history by allowing the first woman to train as a rider. Our seats for the show were incredible and the horses were magnificent. I highly recommend a visit for anyone lucky enough to visit Vienna. My final afternoon aboard the Jasper was spent at the christening of the ship. It was a very special occasion for the Jasper and I was thankful to have been a part of this celebration. A ceremonial bottle of champagne was broken over the bow in order to bring good fortune to the ship’s voyages and guests were served champagne and cake. Overall, my luxury river cruise on the Scenic Jasper was a relaxing and enjoyable experience. There is no doubt that the luxury river cruise industry is quickly gaining in popularity and, with more than 1,300 team members worldwide, Scenic truly offers a phenomenal cruise experience from the moment you step on the ship to the moment you depart. For more information, visit scenic.ca.

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“We treat your home like our own” Northern Comfort is committed to providing such a high level of workmanship and service that customers won’t hesitate to recommend the company to friends, neighbours and relatives.

Northern Comfort Windows and Doors is a proud Canadian Family owned and operated Business.

The products we supply and install include: • Windows • Doors • Garage Doors • Enclosures • Sunrooms • Siding • Shutters • Railings • Retractable Awnings

Visit our showroom at: 16700 Bayview Ave., Newmarket, Ontario 905-853-9400 www.northerncomfortwindows.com 68 | GoodLife • September - October 2015

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