Goodlife Markham July/August Edition 2016

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J u Ly / au gu S t 2 0 1 6



a piece of


Landscape project pairs contemporary design with natural backdrop


SUMMER SHAKE-UP Cocktail recipes to try at home



? U O Y R O F Y D A E R R E M M U S E H T IS


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As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.

Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Lee Ann Waterman Contributors Emily Blackman • Jim Craigmyle • Jennifer Ettinger Naomi Hiltz • Andrew Hind • Sue Kanhai Robin LeBlanc • David Li • Joann MacDonald Tracy Smith Advertising Director Maureen Christie Advertising Manager Mara Sepe

3 Locations in York Region Aurora - (905) 726-1241 305 Industrial Parkway S., Unit 19

Artistic Director - Angela Tucker

Newmarket - (905) 836-4939 17665 Leslie Street, Unit 28 (Color Town Plaza)

Stouffville - (905) 640-6082

Advertising Sales Lex Abernethy • Pam Burgess • Dawn Chaykowsky Stephanie Cornacchia • Cathie Orban • Anita Phelps Mike Sinainos • Willen Tam Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Emily Ayranto, Brenda Boon, Luanne Turner

30 Innovator Avenue, Unit 1 Director of Business Administration Phil Sheehan

Ask about our Dance Birthday Parties!

Director of Distribution Mike Banville GoodLife Markham, Richmond Hill, Thornhill and Stouffville 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.

• Recreational & Competitive classes from 3 years to adult in: Acro, Classical Ballet, Pointe, Hip Hop, Jazz, Latin/Salsa, Musical Theatre, Tap and more... • Members of I.S.T.D., C.D.T.A., P.A.E.C. • Spacious studios with sprung floors and parent viewing areas • Fully certified faculty

YDA is pleased to welcome two new instructors to our amazing faculty.

Dane Gulston aka Tall-up Seasons 3 finalist on SYTYCDC. Dane can be seen along with his brothers performing hip hop at the Raptors Game half time shows.

Cynthia Croker Performer and artistic director with MOTUS O, a popular dance/ comedy troupe well known in York Region. Check our website for more details.

Award winning studio celebrating 30 years of dance excellence • • 4 | GoodLife • July - August 2016

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

editor’s note


Late last fall, as usual, my husband and I started to think about our annual early July vacation. We narrowed it down to the Gaspésie and Bas-Saint-Laurent region of Quebec and I ordered some books and began researching the best camping locales and hiking trails. But, in April, when it was time to decide the details: mapping a route, booking campsites and hotels, what should have been enjoyable was instead stressful. What, I asked my husband, if we scaled back our plans? We could head just a little east and further explore Prince Edward County and the Kawartha Lakes (after getting just a taste during our trip to Viamede; see page 62 for details). Or south to Pelee Island. Or north to Muskoka. All these locales could meet our idea of the perfect holiday—time to decompress and engage in physical activity in a natural surrounding and then a day or two to indulge in good food and drink—without the hours of driving. And maybe we’d also take a few days at home, enjoying those fleeting simple pleasures of summer—mornings in the vegetable garden, afternoon naps in the hammock, leisurely dinners on the back deck. I wondered if maybe I wasn’t alone in my wish for a simpler, more relaxing holiday this year. And with that in mind, this issue of GoodLife offers ideas for enjoying summer close to home. Andrew Hind offers his recommendations for the best Ontario resorts—for family fun or romantic getaways. Tracy Smith spends some time on local patios and asks the bartenders to share their cocktail recipes. And as always, we offer ideas for arts, cultural and recreation events right here in your community. We talk to the experts about making the most of your outdoor space—and share ideas you can implement right now as well as strategies for building the backyard of your dreams. For more inspiration, we visit a spectacular property designed for outdoor living and a beautiful family home—chosen by its owners for its private, peaceful setting—surrounded by trees and close to York Regional Forest Trails.


Food writer Emily Blackman steps up her barbecue game with a smoker and offers recipes from pulled pork to peach crisp with smoked salt caramel. I hope you enjoy this issue. We’ll be back in September. In the meantime, you can find us at

Lee Ann Waterman follow us @goodlifeyork |



A vegan food blogger and nature enthusiast, Joann MacDonald is the proud mother of two children and two beagle-mix rescue dogs. Fuelled by tofu and green tea, she has been writing for as long as she can remember and is a graduate of Western University’s journalism program. Visit her at

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.

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.

NaoMIHILTZ photographer

Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography. Prior to this, she studied photography, graphic design and film production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s significant moments.

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. | 5




8 Backyards 101 14 Back to nature 22 up Your Barbecue game 32 avocados on the Menu 38 On Tap 41 a Piece of Paradise

Landscape project pairs contemporary design with natural backdrop

How to create your own outdoor oasis


Peaceful location draws family to charming Cape Cod style home

Where there’s smoke, there’s flavour

Invite this savoury fruit to your summer parties

6 | GoodLife • July - August 2016


Pilsners: crisp, refreshing, simple


42 42 Sippin’ in the Sun 46 Fuel Your Summer 48

Summer Shake-up



Local bartenders share cocktail recipes

Imbibe outside at one of these York Region patios

51 events 52 Portfolio 54 Travel Ontario 56 in the crowd 66 Body + Mind Some like it hot

Healthy snacks the whole family will love


Arts, culture and outdoor events for the whole family

Jordan Clark touring globe after winning So You Think You Can Dance Canada

Resort recommendations for your holidays Viamede offers local fare, plus family fun

Polo For Heart | 7


8 | GoodLife • July - August 2016

a piece

paradise landscape project pairs contemporary design with natural backdrop

By lee ann waterMan | PhotograPhy By JiM craigMyle | 9


What really stands out is the way the whole backyard nestles against the backdrop of the forest. The sleek, structured landscaping transitions into the natural.”

To create a backyard that fit the homeowners’ contemporary aesthetic, Pamela Byer, general manager at Design Line Studio, “took the inside out.” The hard structures—pavers, large planter boxes, peaked roof cabana—are done in a palette of greys. The furniture is a modern mix of teak (which will naturally weather to grey over time), chrome and glass. Live-edge tables add an organic, sculptural touch. The hard edges are softened by the natural elements, Byer explains, such as low-maintenance air plants on the tables, perennial grasses that will grow to provide a living wall in the planters, the boxwood hedges and the forest beyond. “What really stands out is the way the whole backyard nestles against the backdrop of the forest,” says landscaper Celestino Pariselli. “The

10 | GoodLife • July - August 2016

sleek, structured landscaping transitions into the natural.” The spacious yard has several distinct areas for cooking and eating, entertaining, relaxing and playing. The design for the cabana proved a challenge to contractor Jeffre Ribeiro, as two-thirds of the 1,000-sq.ft. building is open on two sides. He succeeded in constructing a multi-functional and structurally sound space that also meets the homeowners vision. The enclosed area has a small sitting room and two-piece bath, both with stunning floors of wornwood-look tiles laid in a herringbone pattern. An outdoor shower is tucked around the corner. At the other end of the cabana is the outdoor family room, where a comfy sectional and large put-your-feet-up ottoman face a large screen TV

mounted on a marble tile wall—a favourite spot for family movie nights. Next to that is the kitchen, with a grill, sink and ample prep space, as well as bar stool seating for six. The nearby wood-burning oven, which the homeowners ordered from Italy, becomes the centrepiece for a great pizza party. “It’s great for entertaining,” says the homeowner. “It gets everyone involved in the cooking.” Naturally, the salt water pool is a hit with the children. “On the weekends, I only see their heads,” remarks their mom. But the wide steps, lights and unique water feature incorporated into a large planter box make it a beautiful focal point to the yard as well. For safety, the homeowners installed a retractable cover that can only be removed by entering a passcode.

The homeowners use the hot tub, located close to the home for ease of access during the cooler months, right through the winter. A large pergola with a unique herringbone roof, also built by Ribeiro, provides a quiet shady spot for relaxing. A nearby fire pit, surrounded by comfortable furniture, has a cottage vibe. Pariselli and his team cleared a portion of the forested area at the back, saving a few choice birch and maple trees, to make room for grass. The lawn gives space for the homeowners’ young daughters to run, play catch and kick around a soccer ball, as well as a buffer between the patio and the trees. A custom hands-free rain-sensing irrigation system ensures all plantings— the lawns, gardens, trees and planter boxes—get the right amount of water. The result, say the homeowners, is exactly what they wanted: a welcoming, relaxing and tranquil extension of their home.» | 11


SourCeS Design consultant: Pamela Byer, Design Line Studio, Landscape design: Tania Napolitano, Design Works Landscape Design, Landscaping: Celestino Pariselli, Par-Bro Design/Build, Cabana/pergola construction: Jeffre Ribeiro, JPR Precision Contracting, Irrigation: John Mercer, Precision Irrigation,

12 | GoodLife • July - August 2016


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

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Backyard Planning

101 By tr ac y s M i t H | Photogr aPhy B y Ji M cra i gMy le

At this time of year, homeowners tend to fit into one of two categories: those for whom stepping into their backyard is entering an oasis, perfect for relaxing and entertaining; and those who, confronted by deteriorating structures or a rectangle of grass, are dreaming about how to transform their outdoor space. If you fit into the latter category, now is the time to start translating dreams to action by observing how you and your family use (and would like to use) your yard and budgeting for next spring’s projects. GoodLIfe has recruited two local landscape experts to help: Patrick Forbes, president of RMF Landscaping Construction and Bryce Kramer, president and landscape designer at The Landscape Company.

14 | GoodLife • July - August 2016














ER | 15


When is the best time to start planning and reach out to contractors? Kramer: Fall and winter. This way your project can be booked for early spring and you can enjoy your new backyard for the rest of the summer. Forbes: Before the snow falls so that your property can be observed and the winter months can be used for planning meetings, researching materials and arranging for any necessary permits. The bigger the project, the longer the planning stage.

How much should homeowners budget? Kramer: This is a really tough question because every property is different and every homeowner is unique in what they want. Typically, we estimate between 2 and 5 per cent of the home’s value for front yard landscaping and 5 to 10 per cent for the backyard. Forbes: Budgeting 12 to 20 per cent of your home value for your landscaping is reasonable. You want to match your landscaping with the look and feel of your home. Know your budget ahead of time and communicate it to your designer so that they can keep it in mind while creating your plan. 16 | GoodLife • July - August 2016

Other factors to consider? Kramer: How do you use your yard? Do you entertain? Have a young family? A pet? All of these factors affect the planning of your yard and what you may want to include or remove. How long do you plan to stay in your home? Whether you are landscaping for an upcoming sale or recently moved into your dream home and are creating a backyard for decades to come will impact your design and budget. Are there any specific features you really want to include or make space for in your landscape? A fire feature, water feature, hot tub or pool, tree fort, trampoline, vegetable garden or shed? Forbes: Drainage (ensuring all water drains away from your home to avoid long-term damage); neighbours; sun exposure; lifestyle (quiet and private? the more the merrier?); space (for walkways, furniture, activities, plant growth); and location of utilities. All of these things will affect the flow and use of space in the backyard to ensure people can move around and key areas are not blocked.

What drives the price upwards? Kramer: Overdoing a yard and including too many features that end up making a yard feel

crowded (at a very high cost). Forbes: Elevation. Anything that goes up and down such as retaining walls, ledges to sit on, stairs, and elevated decks. These things involve more labour, materials and soil. Wet lay. When we create stone patios and lay them in cement (instead of laying them in dry aggregate material), the cost is higher, however the structure is more secure, there are no weeds and it lasts much longer. Materials. Much like building a home, every feature in landscaping has a variety of different products at a variety of different price points to choose from.

How can homeowners save money? Kramer: By removing existing elements of the yard that need to be disposed of on your own, such as old decks, gardens and shrubs or interlocking brick. Investing in a good landscape plan. I can’t stress this enough. So often I hear of homeowners attempting to landscape based on a rough drawing or a ballpark figure given by a contractor and then I hear about the disappointment that follows. A good landscape plan costs some money up front, but saves you money and a lot

If you choose a professional, skilled landscape contractor to complete your yard, the project will be completed correctly, safely and at a high quality. - Patrick Forbes

ing away from house); under or oversized steps; bad planting choices and locations; decks built directly on earth (wood rots); and fireplaces and cook stations built against town bylaws.

of stress in the long run. Forbes: You can save money by choosing the right contractor, not the cheapest. If you choose a professional, skilled landscape contractor to complete your yard, the project will be completed correctly, safely and at a high quality. It might cost you a bit more up front, but it is worth it to avoid the headaches and money that you will undoubtedly spend in the future on fixing things or finding out your unsupported deck is endangering your family.

Is there a minimum size for a patio? Kramer: The minimum size for a patio or lounge area is usually 14 by 14 feet. This allows for people to move around furniture and through the space. I would not recommend a patio less than 12 by 12 feet, unless the goal is to simply have a small bistro set or breakfast table in the area. Forbes: 16 by 16 feet. Too often people create patios that are too small. To accommodate a table that fits six or eight people, plus chairs that move in and out, a side table and maybe a planter or drink caddy, a patio needs to be close to 16 feet in either direction. You don’t want everything and everyone squeezed together or

How can homeowners maximize privacy? wobbling on an edge to avoid stepping in an adjacent garden. Having a little extra space is wise to accommodate larger gatherings or a change in furniture down the road.

What common mistakes can homeowners avoid? Kramer: Putting too much emphasis on either the hardscape elements (patios, decks, walls etc.), or softscape elements (gardens, plantings, trees etc.), instead of including a combination of both to balance and complement one another. Under-spending on landscape projects, choosing the cheapest estimate or picking lowquality materials. Trying to eliminate lawn areas completely. People think this will reduce maintenance, but lawns are really important to create open, natural space that cools and grounds the area. Forbes: Common mistakes we see include: teeny tiny patios and decks with no space for movement or extra furniture; patios that sit lower than borderless gardens, allowing for dirt to wash onto surface when it rains; narrow walkways (four feet is ideal so two people can pass each other or walk side by side); patios that are made level to the home (instead of slop-

Kramer: Privacy can be achieved through plantings or hardscape elements. Although we all like our privacy and don’t want to feel like our neighbours can eavesdrop on our conversations, it is important not to go overboard and close your yard in too much. The use of properly placed trees or hardscape elements, such as privacy screens and retaining walls, can go a long way in removing unwanted sight lines (neighbour’s windows, an old shed or a busy road) and can usually create the privacy needed without installing a wall around the property. If you are in close proximity to a neighbour, try working with your neighbour to get the privacy you both want. Trying to achieve complete privacy by using only your property will result in a very heavy and closed-in feel. Forbes: We use a variety of methods to achieve privacy for our clients. Some include: large, strategically placed trees; water features (great for decreasing noise); fencing; privacy panels; roof-top structures and sheds. We also recommend spreading out your landscaping and letting space on its own create privacy. There’s no reason to put your main entertainment area three feet away from your neighbour’s fence if your backyard is 50 feet wide. » | 17


Privacy can be achieved through plantings or hardscape elements. - Bryce Kramer

18 | GoodLife • July - August 2016

common courtesy and treating your neighbours how you would want them to treat you.

What bylaws should homeowners be aware of? Kramer: Most towns have bylaws prohibiting noise related to construction between 7 p.m. and 7 a.m., as well as on Sundays and holidays. Storing construction material on a town or city road is prohibited (especially overnight). Make sure your contractor abides by these bylaws or you will undoubtedly be hearing from your neighbours … or local bylaw officer. Forbes: Each town can vary in its specific bylaws, but common topics that homeowners should inquire about include: fireplaces and

Kramer: Neighbours can sometimes put a difficult and unexpected kink in a project. It is always best to inform your neighbours of any major upcoming projects. No one likes getting surprised at 7:30 a.m. by a mini excavator traipsing across their property line when they were planning to have an outdoor barbecue that evening. Addressing their concerns up front can eliminate future issues that may delay the timeline of the project. If a neighbour just continues to be difficult, remember that as long as property lines, bylaws and permits are properly respected, they really have no say in what you do in the private outdoor space of your home. Forbes: Open communication with your neighbours is the best way to avoid any future conflicts. Let your neighbours know what you are planning, who will be doing the work and when they can expect the work to happen (so they can plan their outdoor events accordingly) and ask them if they have any questions. Letting your neighbours know the town has been contacted, all bylaws are being adhered to and the utility locates are on their way can also reassure concerned neighbours. It really comes down to

Any tips for dealing with difficult neighbours?

cook stations, fence height, depth of water features, gate latches, drainage not disrupting subdivision plan (swales), height of rooftop structures, utility locations and swales and grade.

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(2 Stop lights south of Major Mackenzie) | 19


Due to its increasing sales and service success, Richmond Hill Toyota moved in June 2015 to a larger state of the art facility which is over 70,000 square feet and is situated on over 4 and a half acres of land that has achieved Leadership in Energy and Environmental Design (LEED) gold certification. The staff has grown to over 90 employees and will continue to rise over the near future. Some of the features in the new location include: • The full line-up of Toyota, Scion car and truck models • State of the art full service shop with over 30 bays for all mechanical repairs and detailing services • A 3 lane 15 vehicle drive thru reception area with express lube bays for quick service • A fully automatic drive thru car wash with conveyer an full drying option • A café/sports lounge with a high tech waiting area with access to wifi, video and audio feeds • A full retail parts and accessories store • Complimentary manicure and massage stations for guests in our waiting lounge

• Complimentary shuttle service is available to take you to your office, home or the mall- within a 15 kilometre radius while your vehicle is being serviced True to the Toyota spirit of Kaizen, or continuous improvement Richmond Hill Toyota Scion refines its offerings and expands and remodels its facility for its guests and its team members. With a forward thinking strategy, a foundation set in service excellence and a teamwork attitude for success, Richmond Hill Toyota Scion is positioned to meet the opportunities of today and well into the future. • For your convenience, our complimentary shuttle service is available to take you to your office, home or the mall- anywhere within a 15 kilometre radius while your vehicle is being serviced- Shuttle runs Mon-Thurs 7:30am-6:30pm and Friday from 7:30am-5:30pm and also Saturday from 7:30am-3:30pm. • Richmond Hill Toyota Scion offers a complimentary fully automatic car wash when servicing your vehicle • We provide a comfortable setting for our guests who would like to work on their laptops or mobiles or just make a local call

• On site collision repair centre office

• We also have a full detailing and accessory centre which can quickly detail your vehicle, rustproof or add any accessory to enhance your vehicle ownership experience

• On site car rental desk.

• A fully automatic drive thru car wash with conveyer and full drying option

905-889-1189 • 20 | GoodLife • July - August 2016

11240 Yonge St. Richmond hill


• Richmond Hill Toyota Scion has a café/lounge area that serves freshly prepared food and beverages from 7:30am-6:00pm on Mon.-Thurs., and from 7:30am-4:30pm on Friday and Saturday. • We also have a gaming area for guests who want to engage in PS4 and XBOX video games or just watch regular television programs • Richmond Hill Toyota scion also has complimentary manicure and express massages for our guests when buying or servicing a vehicle with our dealership. • All guests at Richmond Hill Toyota Scion will receive no charge tire storage for one season when they purchase a brand new set of 4 summer or winter tires • Know your car night event- We are committed to ensuring that your Toyota/Scion ownership experience is a pleasant and rewarding as possible. Once a month we invite all of our new and used vehicle purchasers to attend our new customer ownership event. ”As a general manager with over 40 years of automotive experience I have learned that our commitment to our customers starts at the top and flows down through every employee. The most common misconception is that we sell cars and trucks, but in reality we build relationships, and that has been the key to Richmond Hill Toyota Scion’s success over the past 20 years. The key to the recipe is the people.

Building our foundation on the exceptional standards of Toyota Canada we have been able to attract from the top performers Canada has to offer. Each team member has taken ownership of the role they play, forging Richmond Hill Toyota Scion’s spirited atmosphere and an organization that feels elite, but not elitist. Today we are proud to present this exceptional facility, not as a reflection of our success, but as a landmark in the town of Richmond Hill. To our customers we wanted your experience to reflect the respect and appreciation you deserve. We are proud of being part of Phaeton Automotive Group, one of Ontario’s leading automotive groups. Our Chairman, Emain Kadrie, wanted to make our new state of the art facility Phaeton’s flagship dealership the choice all Torontonians to want to do business and all automotive professionals to call home. Richmond Hill Toyota Scion has a long history of accolades and awards for superior customer satisfaction, sales, service, and parts performance. Our goal is not to be the biggest, but to be the best of the best.” -Joe Cornacchia, General Manager

RIChmOND hILL tOYOta | 21

home tour|Whitchurch-Stouffville

back to nature Peaceful location draws family to charming Cape Code style home

22 | GoodLife • July - August 2016 | 23

home tour|Whitchurch-Stouffville

By Joann Macdonald Photogr aphy B y Jim Craigmyle

What attracted Bob and Diane Watson to their Stouffville home was not so much its ample size or its charming Cape Cod-style exterior. On their first visit, they were taken by the location, the land and the proximity to nature. “We’re within walking distance of a set of trails in the York Regional Forest,” says Diane. “I just love the peace and quiet and nature.” The couple frequently takes advantage of covered porches on the front, side and back of the house to sit and listen to birds chirping. “It’s my oasis,” she continues. “It gives me peace. I don’t want a cottage. I have this. Sometimes we’ll just sit here and watch the fireflies.” Clad in green-grey cedar siding, the house is 5,000 square feet, plenty of space for the couple and their daughters, Michaela, 17, and Sammie, 12. Wallace, their beloved fox red Labrador retriever, has made several canine friends in the neighbourhood since the family moved into the home in 2013. At the physical and metaphorical heart of the Watson home is the great room, where the family hosts parties for friends and relatives. “I like the feeling of space in our family room, with the 18-foot cathedral ceiling,” Diane says. With a fireplace and a view of the pool, the great room is a cosy vantage point from which to watch Bob fire up the barbecue for the family’s annual “steak in the snow” dinner party. A smaller living room adjoining the great room is home to Diane’s prized heirloom grand piano, a gift from her father for her 10th birthday. Custom built by the previous owners, “the house to me has a lot of character, a lot of angles and quirky things,” Diane says. Both employees of a large insurance company—Diane is a human resource adviser, Bob a claims manager—the couple makes good use of the loft space above the garage. “There are some features of this house that make things feel comfortable,” Bob says. “The loft provides lots of work space and an escape from any noise in the rest of the house.”

I like the feeling of space in our family room, with the 18-foot cathedral ceiling.”

24 | GoodLife • July - August 2016

– Diane Watson

A combined home office and jam space, Diane runs her family business from the room, while Bob plays guitar with his friends in a band informally called Vandorf Sideroad. A three-sided fireplace divides the room into two functional areas. Bob’s childhood guitar, a gift from his dad, is mounted on the wall. The main-floor principal bedroom was a selling point for the couple. The space has large windows facing the pool and a door out to the back porch. “It’s a nice retreat occupying its own private corner of the house and giving a nice proximity to the pool and rear deck for warm summer nights,” Bob says. The adjoining bathroom was renovated by Roman Estate Homes last year, with marble counters surrounding his and hers sinks and a built-in makeup area. The couple opted for comfort with heated flooring and a rainfall showerhead. River stones set in concrete make for an eye-catching shower floor. The girls’ cosy, cottage-style bedrooms are connected by a Jack and Jill bathroom, also recently renovated by Roman Estate Homes. With separate sink areas for each girl, the bathroom has a calm, clean design featuring white cupboards, Carrara marble counters, porcelain floors and blue-grey subway tiles. The family’s down-to-earth nature shines through in the playful touches that abound in the house. Diane is a longtime fan of Snoopy and collects Peanuts art pieces by Tom Everhart. She recently added two large mixed media prints to her collection. »

Diane is a long-time fan of Snoopy and collects Peanuts art pieces by Tom Everhart. She recently added two large mixed media prints to her collection. | 25

home tour|Whitchurch-Stouffville

We’re a hands-on couple with a killer stack of design magazines.”

The basement rec room, now “a teenage hangout,” Bob says, is outfitted for fun, with a 106inch projector screen and pool, ping-pong and air hockey tables. When the couple purchased the house, built in 1999, Bob says, “Everything was at the end of its usefulness—furnace, air conditioner, water heater, roof, pool heater, flooring.” Now that their home is efficient and well heated, the couple has more decorative work they would like to do, such as a new kitchen for Bob, the family cook. “We’re a hands-on couple with a killer stack of design magazines,” he jokes. In the meantime, you’ll find the family hanging out on the porch and in the pool this summer. “This house is really about the outside,” Bob says. “Diane gardening or sitting outside as much as she can. It’s so lush and quiet. We like to sit on the covered porch and watch a storm blow through.”

26 | GoodLife • July - August 2016

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Where there’s

Smoke FlaVour there’s

re CI P e S a N d P hotogr aPhy B y e Mi ly BlacK Ma n

a ceramic smoker or kamado grill (like the Big green egg) is a great addition to an outdoor kitchen. these versatile grills work when you need high heat, for pizza for example, or when you want to cook low and slow. these recipes focus on the latter and take your barbecue to the next level. the process for starting your grill is always the same. Start with a chimney full of lump charcoal and light. once the charcoal is burning, pour it into the fire bowl and add extra charcoal if burning for a long time, over four hours. Close the lid and open all the vents on your grill to give the charcoal lots of oxy-

32 | GoodLife • July - August 2016

gen. Let the charcoal burn for 10 minutes until the grill is up to temperature, making sure the smoke is white, and add soaked and drained wood chips. another method gaining popularity is to add chunks of dry wood to the charcoal instead of the soaked wood chips. Cooking on a smoker is different for everyone— from the recipes you use, to the type of grill and your favourite wood. It is a personal experience and a method that takes time to perfect, but the results are well worth it. It really speaks to a slower pace of life that fits so well with long summer days.

Home-Cured Bacon | 33

Smoked CHeddar muSHroom BurGerS WiTH red PePPer aioli Serves 6

Burger 6 large portobello mushrooms 6 buns 500 mL (2 cups) spinach

SMoked Cheddar 280 g (just over 1 cup) extra old cheddar cheese 250 mL (1 cup) hickory chips, soaked then drained ice cubes

red PePPer aIoLI INgredIeNtS 125 mL (1/2 cup) roasted red pepper, well drained 125 mL (1/2 cup) mayo 1 clove garlic 15 mL (1 tbsp) sriracha sauce

5 mL (1 tsp) honey salt and pepper


to make the red pepper aioli, pat peppers with paper towel to remove as much excess water as possible. Combine pepper, mayo, garlic, sriracha and honey in a food processor and process until smooth. Season with salt and pepper to taste. to make the smoked cheddar, light about half a chimney of charcoal, dump into bottom of grill and burn for at least 10 minutes before adding wood chips. damp down the grill to reduce airflow and reduce heat as much as possible. Place a tray of ice cubes on lower rack and cheese on rack above. Smoke for 30 minutes. grill mushrooms and top with slices of smoked cheddar to melt the cheese. to assemble the sandwiches, start with the aioli, add portobello mushrooms with cheese, spinach and more aioli.

PeaCH CriSP WiTH Smoked SalT Caramel Serves 6

PeaCh CrISP INgredIeNtS 8 peaches 10 mL (2 tsp) cornstarch 10 mL (2 tsp) sugar 180 mL (3/4 cup) flour 180 mL (3/4 cup) almonds 180 mL (3/4 cup) oats 125 mL (1/2 cup) brown sugar 150 mL (10 tbsp) butter 5 mL (1 tsp) nutmeg bourbon (optional)

SaLted CaraMeL SauCe INgredIeNtS Salted Caramel Sauce 250 mL (1 cup) sugar 90 mL (6 tbsp) butter 125 mL (1/2 cup) whipping cream 5 mL (1 tsp) smoked salt (homemade or baldon smoke salt)

SMoked SaLt INgredIeNtS 500 mL (2 cups) kosher or sea salt 500 mL (2 cups) hickory or apple wood chips, soaked for 15 minutes

34 | GoodLife • July - August 2016

Method to smoke your own salt, prepare smoker and heat to 250 F. add drained wood chips and position grate. Pour the salt in a tray to expose the most surface area to the smoke. Smoke for 30 to 60 minutes depending on how much of a smoky flavour you like. try to keep the temperature to 250 F or less. heat oven to 350 F. Chop peaches into large pieces and place in 20-cm (8-inch) pan or small casserole dish. Sprinkle with cornstarch and sugar. In a large bowl, combine flour, almonds, oats, nutmeg and brown sugar. Mix thoroughly then cut in the butter. Place topping over peaches. Bake crisp for 45 minutes or until lightly browned. to make the caramel, heat sugar in a small saucepan and over medium heat, continually stirring to prevent burning. once sugar has melted and turned a nice caramel colour, add butter, 15 mL (1 tbsp) at a time. Stir until melted, 2 to 3 minutes. Be careful, as sauce will bubble rapidly when butter is added. Very slowly, drizzle in cream while stirring. the mixture will rapidly bubble and splatter. Boil for 1 minute, then remove from heat and stir in salt. allow to cool, then cover tightly and store in fridge for up to 2 weeks. Warm caramel before using. Serve the crisp with a big scoop of vanilla ice cream and a drizzle of caramel sauce.

Carolina STYle Pulled Pork SandWiCHeS Serves 4-6

PuLLed Pork INgredIeNtS

CoLeSLaW INgredIeNtS

500 mL (2 cups) mesquite wood chips, soaked

1 L (4 cups) red cabbage, thinly sliced

1 to 1-1/2 kg (2-3 lb) pork shoulder

1/2 red onion, thinly sliced

salt and pepper

2 carrots, grated


160 mL (2/3 cup) mayo or full fat yogurt 1/2 lemon, juice and zest

BarBeCue SauCe INgredIeNtS

30 mL (2 tbsp) apple cider vinegar

2 small onions, finely chopped

2 mL (1/2 tsp) whole cumin seeds

6 cloves garlic, minced

salt and pepper to taste

until soft. add remaining ingredients and simmer for 15 minutes. remove sauce from heat, let cool and then blend to combine. to make the coleslaw, combine mayo, vinegar, lemon and cumin seeds and mix thoroughly. add cabbage, onions and carrots and mix. add salt and pepper to taste. In a pot over medium heat, heat pulled pork and enough barbecue sauce to coat, stirring to heat evenly. to serve, pile each bun with pulled pork and top with coleslaw.

2 jalapeños, finely chopped 60 mL (1/4 cup) canola oil 125 mL (1/2 cup) apple cider vinegar 250 mL (1 cup) ketchup 125 mL (1/2 cup) dark brown sugar 30 mL (2 tbsp) worcestershire sauce 10 mL (2 tsp) smoked paprika 15 mL (1 tbsp) oregano 30 mL (2 tbsp) cumin 60 mL (1/4 cup) water salt and pepper to taste

Method Liberally season pork shoulder with salt and pepper. Prepare smoker and heat to 250 F. use plenty of charcoal as you will be cooking the pork for up to 6 hours or more. add drained wood chips and position grill rack. Put a foil pan on grill and place pork in pan. (the pan will catch any juices.) Smoke the shoulder until it reaches an internal temperature of 190 F. Wrap in foil and let rest for 20 minutes, then shred the meat. to make the barbecue sauce, sauté onions, garlic and jalapeños in a large saucepan or pot, | 35

Smoked Trout Blini

Makes 18 blinis

SMoked Trout INGREDIENTS 1 trout fillet 60 mL (1/4 cup) salt 1 sprig of rosemary, leaves only 15 mL (1 tbsp) pepper 250 mL (1 cup) hickory chips, soaked for 30 min

Blini INGREDIENTS 80 mL (1/3 cup) buckwheat flour 160 mL (2/3 cup) all-purpose flour 5 mL (2 tsp) baking soda 4 mL (3/4 tsp) kosher salt 210 mL (3/4 cup, 2 tbsp) milk 1 egg 60 mL (1/4 cup) butter 60 mL (1/4 cup) rosemary Boursin cheese capers, for garnish

Smoked Trout METHOD

Home-Cured Bacon INGREDIENTS 1 kg (2-1/2 lb) pork belly, skin removed 45 mL (3 tbsp) kosher salt 60 mL (1/4 cup) brown sugar 10 juniper berries 30 mL (2 tbsp) bourbon 15 mL (1 tbsp) pepper 500 mL (2 cups) wood chips, soaked

METHOD With a food processor or mortar and pestle, combine salt, brown sugar, juniper berries, pepper and bourbon, mixing until smooth. Rub cure into pork belly, then place in a Ziplock bag. Remove air from bag as you close it. Refrigerate pork for 7 days, flipping daily. Once bacon is cured, wash salt mixture off. Pat bacon with paper towel, then place on a rack over a baking sheet and let dry in fridge for 8 to 24 hours. Prepare smoker and heat to 225 F, add drained wood chips and position rack. Smoke bacon for approximately 90 minutes, until internal temperature reaches 150 F. Chill bacon and slice. It will last up to 3 weeks in the fridge.

36 | GoodLife • July - August 2016

Place fish on a plate. In a food processor or with mortar and pestle, grind together the salt, pepper and rosemary. Sprinkle evenly over fish and put in the fridge for 1 hour. Rinse thoroughly and pat dry. Leave fish uncovered in the fridge for 30 minutes to dry out. (Smoke will not stick to a wet surface.) Heat smoker to 225 F, add drained wood chips to coal and position rack in smoker. Smoke fish for approximately 60 minutes, until cooked through.

Blinis METHOD Sift dry ingredients into a large bowl. Melt butter and separate out 30 mL (1 tbsp). In another bowl, combine milk, egg and 30 mL (1 tbsp) melted butter Put wet ingredients into dry and stir quickly to combine, being careful to not over mix. A few lumps will be fine. Heat a large skillet over medium heat. Add 60 mL (2 tbsp) melted butter and spread evenly over pan. Put small dollops of batter into pan and cook until bubbles pop on surface. Flip the blini and cook for another minute until cooked through. To assemble, put a dollop of Boursin on each blini, top with a piece of smoked trout and a caper.


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38 | GoodLife • July - August 2016

Be sure to invite avocado to your next summer party. the buttery texture and mild flavour of avocado makes it a perfect pairing for grilled or quick-sautéed meats and seafood or switch things up and grill your avocado with garlic and tomato to make a savoury spread. It is a common misconception that the best way to check to see if an avocado is ripe is by look or touch. unfortunately, neither the outer skin, nor the touch can tell you if an avocado is ripe. the best way to check is to pop off the little nub at the top of the fruit and check it’s colour. If it’s bright green, you’re good to go. If it’s yellow, place the nub back on and continue the search!

steaK and avocado grilled KaBoBs Serves 4 INgredIeNtS

Chef’s Tip:

if using wooden skewers, soak th em in water for 20 min utes before grilling.

5 mL (1 tsp) olive oil 2 mL (1/2 tsp) kosher salt, divided 2 mL (1/2 tsp) chipotle chile powder 1 mL (1/4 tsp) black pepper 450 g (1 lb) sirloin steak 16 cubes of avocado 16 cherry tomatoes 16 2-cm (1-inch) squares red onion 8 skewers cooking spray 1 mL (1/4 tsp) kosher salt

Method heat grill. Combine olive oil, 1 mL salt, chipotle chile powder and black pepper; rub evenly over steak. Cut steak into 32 cubes thread steak, avocado, cherry tomatoes and onion alternately onto skewers. Coat with cooking spray and sprinkle with remaining salt. Place skewers on grill coated with cooking spray. grill 5 minutes or until done, turning skewers occasionally for an even char. | 39

food|avocados Italian-Style Grilled Avocado Serves 2 INGREDIENTS

Grilled Red Snapper with Avocado Yogurt Dressing Serves 4

1 slightly firmer avocado 1 lemon olive oil 30 mL (2 tbs) diced tomatoes 1 minced garlic clove 1 cup shredded mozzarella or parmesan cheese 2 tbs prepared pesto

METHOD Heat grill. Cut avocado in half and remove pit. Squeeze lemon juice across the flesh. Coat outside shell liberally with olive oil and sprinkle with salt and pepper. Place halves flesh down on the cooler top grill rack for 2-3 minutes. Flip and grill for another 2-3 minutes until they start to sizzle. Fill avocado with tomatoes and garlic. Sprinkle with mozzarella or parmesan and drizzle pesto over top Grill until ingredients are softened and sizzling. Scoop out and spread on warm, grilled rustic bread

INGREDIENTS 4 snapper fillets 30 mL (2 tbs) olive oil salt and freshly ground pepper 1 large onion, finely slices 2 cloves garlic, finely chopped 125 mL (1/4 cup) dry white wine 2 mL (1/2 tsp) sugar


1 mL (1/4 tsp) hot pepper sauce 1/2 mL (1/8 tsp) black pepper

METHOD Heat grill. Brush fish with olive oil, season with salt and pepper and grill for 2 minute each side. Remove and cover. Heat olive oil in a non-corrosive sauté pan over medium-high heat. Add onion and garlic and cook until soft. Add grilled fish and cook for 2 minutes

1 avocado, peeled and pitted 125 mL (1/2 cup) plain yogurt 60 mL (1/4 cup) olive oil 45 mL (3 tbs) lemon juice 2 garlic cloves

DRESSING Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth

5 mL (1 tsp) sea salt

Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado Recipe by Laurent Godbout. Serves 1-2

INGREDIENTS 1 naan flatbread 60 mL (1/4 cup) Alfredo sauce 1 grilled red pepper, sliced into strips 15 mL (1 tbsp) olive oil 5 raw shrimp, peeled 1 avocado, quartered arugula leaves fleur de sel and fresh pepper to taste 1/2 grilled lemon 40 | GoodLife • July - August 2016

METHOD Heat oven to 300 F. Brush naan with Alfredo sauce. In a skillet over high heat, sauté shrimp in olive oil and arrange on bread. Add red pepper. Bake for 5 minutes. Top with avocado and arugula leaves. Season and drizzle a little olive oil over top. Serve with grilled lemon

Chef’s Tip:

Garnish with gr ated cheese and top off your presentatio n with a few slices of smoked salmon .

on tap|pilsners

piLsNeRs: crisp, refreshing, simple B y roBi n leBla nc Whenever people think of craft beer or even more flavourful beer, the default assumption is that it’s going to be a high-alcoholic flavour bomb. Sour beers with wine-like characters, fruit-salad-esque hoppy beers, dark and boozy imperial stouts are great, but they really command your attention and sometimes you want something simple done well. Enter the pilsner. Even if you haven’t had much experience with beer before, chances are good you’ve had a pilsner. Molson, Budweiser and even Coors beers are all inspired by this style of beer

that was originally brewed in Bohemia in 1842, thus making it known as the “normal” beer for several generations. Light, crisp, refreshing, with well-balanced and understated flavours, pilsners are complex in their simplicity and the perfect way to wind down after a long day. Originally regarded as a lesser beer due to the de-evolution of flavour and colour brought on by the Big Guys, the traditional flavour of the pilsner style has almost been rediscovered and, in recent years, has been attracting craft brewers from all parts of the globe, who

are creating beers in the style that either celebrate the back-to-basics traditional approach or offer a whole new flavourful variation. Here is a selection of pilsners that will either welcome you into the fold of better beer or get you to reassess this once-shunned style.

Robin LeBlanc is an award-winning beer writer and owner of She is also the coauthor of The Ontario Craft Beer Guide, available in stores now.

piLsNeR URQUeLL plzeñský prazdro ABV: 4.1% LCBO#255380 (single), #388900 (six-pack) We all have to start somewhere when trying out better flavoured pilsners, so why not try the one that gave birth to the style? Brewed right in Plzeñ, Bohemia (now Czech Republic), the beer was originally brewed in 1842 and officially trademarked as a Pilsner beer in 1859. The combination of saaz hops, a unique fire-brewing technique, and the soft water of the region lends an overall crisp quality to the beer, along with grassy hop notes and a slight hint of citrus. One taste and it will become clear as to why this beer is the one that started it all.

sTeAM whisTLe pReMiUM piLsNeR steam whistle Brewing ABV: 5% LCBO#91157 (single), #547646 (six-pack) Sometimes getting fired can be the best thing to happen to you. At least, that’s the case with Steam Whistle founders Cam Heaps, Greg Taylor and Greg Cromwell, all of whom were fired from Upper Canada Brewing Company after the brewery’s acquisition by Sleeman in the late 1990s. The trio formed a brewery that focused on making just one beer incredibly well. The result is Steam Whistle Pilsner, a Czech pilsner with distinctive and recognizable green packaging and a crisp, slightly grainy flavour. The beer is best had fresh from the brewery on one of its tours.

ROCKweLL piLsNeR The Collingwood Brewery ABV: 4.7% The award-winning Collingwood Brewery has built a strong reputation of creating an excellent selection of accessible beers that capture the spirit of the town of Collingwood’s skiing and year-round outdoor attractions. Rockwell Pils is a light, slightly bready take on the style, with floral notes and distinct cereal grain notes in a distinctly crisp finish.

LOT 9 piLsNeR Creemore springs Brewery ABV: 4.7% LCBO#416248 Lot 9 is the relaunch of what was once Creemore’s Traditional Pilsner, using the same ingredients as the previous beer, but in different portions, resulting in a slightly lighter and brighter profile, with delicate peppery herb notes and a crackery, slightly malty finish. The beer itself was named after the very first land grant built upon in Creemore nearly 200 years ago. | 41

drink|summer cocktails

There’s nothing like a refreshing beverage on a hot and humid day, but why not abandon your standard cold beer or wine spritzer for something new. GoodLife’s Tracy Smith asked area bartenders and mixologists what they’re serving their patrons this summer—and here’s what they came up with.


Shake-up PhotograPhy By JiM craigMyle

42 | GoodLife • July - August 2016

White Wine Sangria Rebecca Cowling | bartender, Jakes on Main, Unionville 1/2 l full-bodied white wine, such as Chardonnay 1 cup pineapple juice 1/2 cup orange juice 1 cup sprite 2 oz peach schnapps 3 of each freshly squeezed limes, lemons and oranges ice Method Combine first 5 ingredients in a pitcher. Squeeze juice from fruit into pitcher then add squeezed fruit. Stir and top with lots of ice.

Non-Gria Adrian Stein | mixologist, Hogan’s Inn, King City | mocktail specialist | 3 oz fresh pineapple juice 2 oz aloe juice (or substitute ginger beer, tonic or sparkling water ) 2 oz pomegranate juice 1 oz fresh lemon juice 1 oz fresh lime juice

Red Wine Sangria Rebecca Cowling | bartender, Jakes on Main, Unionville 1/2 l (2 cups) full-bodied red wine, such as Cabernet, Merlot or Malbec

1 oz green elderflower cordial or simple syrup 3 orange wheel slices 2 strawberries, thinly sliced 1-1/2 oz english cucumber, peeled and sliced 9 cantaloupe balls

250 ml (1 cup) cranberry juice 125 ml (1/2 cup) orange juice


250 ml (1 cup) sprite

Place three orange wheels in the bottom of a large wine glass so they form a triangle in glass. add melon balls and diced cucumbers.

2 oz triple sec 3 each limes, lemons and oranges, quartered ice Method Combine first 5 ingredients in a pitcher. Squeeze juice from fruit into pitcher then add squeezed fruit. Stir and top with lots of ice.

Fill glass two-thirds with ice. Place strawberry slices around perimeter of above orange wheels. Fill glass to the top with ice. Slowly add pineapple juice, followed by lemon juice, lime juice, elderflower cordial and pomegranate juice. Pouring slowly will give the cocktail a layered effect. Finish with aloe water. add 2 straws being careful not to disrupt the layers. Stir and enjoy. | 43

drink|summer cocktails Fresh & tonic

Fresh & Tonic Adrian Stein | mixologist, Hogan’s Inn, King City | 1-1/2 oz bombay sapphire gin 3/4 oz st-germain elderflower liqueur 1 oz fresh lime juice 1-1/2 oz english cucumber, peeled and diced 3 oz fever-tree Mediterranean tonic water (or brand of your choice)

Watermelon 75

3 oz prosecco or dry sparkling white wine frozen watermelon balls, for garnish mint, for garnish Method Combine watermelon, simple syrup, mint, lemon juice, gin and chartreuse in a cocktail shaker. Fill with ice and shake vigorously for 10 seconds.

mint, for garnish

In a chilled white wine or highball glass, strain contents of cocktail shaker and top with prosecco. add three frozen watermelon balls (they act as ice cubes and garnish) and a sprig of mint.

cucumber ribbon, for garnish

siMPle syruP

3 dashes lavender bitters cucumber slice, for garnish

Method Place cucumbers in empty cocktail shaker. add elderflower liqueur and lime juice. Fill shaker with ice and shake vigorously for 10 seconds. Fill an old-fashioned glass with ice, strain contents of shaker over ice. add gin and top with tonic and bitters. garnish with cucumber and a spring of mint.

heat equal parts water and sugar in a saucepan over medium heat, stirring, until sugar is dissolved. Let cool and then refrigerate in a sealed container.

Ruby Mojito

ruby Mojito

Method Fill cocktail shaker with ice and add grapefruit juice, mint, syrup and rum. Shake vigorously for 10 seconds and pour into a 12 oz glass, rimmed with smoked salt. top with soda water and serve with lime. ginger siMPle syruP Combine 250 mL (1 cup) water, 250 mL (1 cup) sugar and a thumbnail-sized piece of raw ginger in a medium sauce pan. Boil ingredients, stirring regularly, until liquid is viscous (or about 50 per cent of its initial volume). remove ginger, let cool and store in airtight container in fridge.

Il Fiorista (The Florist) Ashley Atkins | bartender, Buca Yorkville 2 oz dillon’s unfiltered gin 1 oz lemon juice

Peter Fournier | lead bartender, Cachet Restaurant and Bar, Newmarket

3/4 oz lavender simple syrup (recipe below)

2 oz pink grapefruit juice 5 medium mint leaves

1/4 oz luxardo Maraschino (found at most lCbos)

1/2 oz ginger simple syrup (recipe below)

5 drops black pepper tincture (recipe below)

1 1/2 oz white rum

5 drops angostura bitters

1 slice watermelon, diced

smoked salt, for rim

1 egg white

1/2 oz yellow chartreuse liqueur 1-1/2 oz lemon juice

soda water

lavender blossom garnish

lime wedge, for garnish


Watermelon 75 Adrian Stein | mixologist, Hogan’s Inn, King City |

3/4 oz simple syrup (recipe below) 7 mint leaves

44 | GoodLife • July - August 2016

In a cocktail shaker, shake egg white with lemon juice for 30 seconds. add remaining ingredi-

Strawberry daiquiri

ents and shake an additional 30 seconds. Fill shaker with ice and strain drink into martini glass. garnish with a few dried lavender blossoms. lavender siMPle syruP In a small saucepan, heat 500 mL (2 cups) water, 500 mL (2 cups sugar) and 90 mL (6 tbsp) lavender buds (rinsed). Simmer gently for 5 minutes to dissolve sugar. Cool and strain through cheesecloth or fine mesh strainer into a jar or bottle with a tight-fitting lid. refrigerate for up to two weeks, until ready to use. BlacK PePPer tincture Soak 125 mL (1/2 cup) cracked black peppercorns in 250 mL (1 cup) of high proof vodka. Let soak for 1 week, then strain.

Classic Strawberry Daiquiri Sass Roberts | manager, Orchard Beach Lakefront Bar and Grill, Keswick 1oz white rum 1/2 oz Chambord black raspberry liqueur 2 oz fresh strawberry purée sugar whipped cream Method add first three ingredients to blender with shaved ice. Blend until icy smooth. Pour into sugar-rimmed mason jar or glass and top with whipped cream.


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Join Us for Lobster Fest through to the end of August 5402 Main Street, Stouffville • m | 45



There’s something about lounging on a patio on a glorious day that typifies summer—especially since our climate means we can only enjoy outdoor dining for a few short months each year. Tracy Smith has scouted out some patios around York Region noted for their view, drink selection, size, location and/or service—perfect if you’re looking for a landing spot this evening or destination for your Sunday drive.

46 | GoodLife • July - August 2016

HOGAN’S INN 12998 Keele St., King City | 905-833-5311 A cosy spot outside the historic inn, which was built in 1851, this private patio has a beautiful view and is surrounded by greenspace. Resident mixologist Adrian Stein creates one-of-a-kind concoction, both cocktails and mocktails.

JAKE’S ON MAIN PUB AND GRILLE 202 Main St., Unionville | 905-470-6955 Jake’s has one of the largest and most popular outdoor patios in York Region, accommodating more than 170 patrons. Located in historical Unionville, it offers a long list of draught beers and cocktails served by friendly staff.


MAUNDERS FOOD SHOP 32 Wellington St. W. Aurora | 905-841-5746 Nestled behind the main store, this café patio is the perfect place to enjoy a cappuccino and baked good from the coffee bar or a fresh salad and sandwich from the deli counter while taking in the fresh air and sunlight.

CACHET 500 Water St., Newmarket | 905-836-5007 This pretty patio surrounded by wrought iron fencing and mature trees offers a view of Newmarket’s Fairy Lake. Located at the base of the historic Main Street, it’s a perfect location to grab a bite or quench your thirst after an afternoon exploring this special area of town

221 Lake Dr., N., Keswick | 905-989-0701 With a patio overlooking beautiful Lake Simcoe, Orchard Beach is popular with residents and visitors who want to enjoy classic pub food and drink and a view of the sun setting on the water. | 47 |3

food|summer snacks

r u o Y Fuel

r e m Sum with these healthy snacks B y tracy s Mi tH P rI N CI Pa L P hotogr aPhy B y Ji M cra i gMy le

Summer days are happily filled with on-the-go activities. But how many times have we had the best intentions to pack a cooler for a healthy lunch or throw some snacks into a backpack, only to find ourselves in a 30-person fast food line-up at the zoo or at the drive-thru window along the highway, regretting the nutrition sins we are about to commit. The majority of food promoted to busy people is far from healthy, filled with refined sugars and empty calories and wrapped in layers of packaging. We want to give you an alternative as you pack up and head outside this summer, so we consulted some notable Canadian cookbook authors for ideas. “I like to keep it easy on myself and keep large bags of veggies prepped in the fridge for grab-and-go snacks,” says Korey Kealey, coauthor of The Ultimate Cookbook for Hockey Families. “Having home-prepared dips like hummus, guacamole, salsa and tzatziki in half-cup mason jars allows for on-the-run dips as well. Setting the vegetables out before the other goodies ensures that everyone fills up on goodness when they are hungry.” Another Kealey family favourite is just as simple: slices of banana, topped with a dab of peanut butter and half a grape. Read on for more delicious, healthy snack ideas. With a little bit of legwork, your fridge and freezer will be stocked with healthy snacks, perfect for grabbing on the go or serving dockside. Move over store-bought chips and cookies, we have something else in mind.

48 | GoodLife • July - August 2016

Power PucKs the ultimate Cookbook for hockey Families by erin Phillips and korey kealey Makes approximately 12

INgredIeNtS 125 mL (1/2 cup) creamy peanut butter or nut-free alternative 80 mL (1/3 cup) raw honey or pure maple syrup 5 mL (1 tsp) pure vanilla extract 250 mL (1 cup) large-flake rolled oats 160 mL (2/3 cup) unsweetened coconut flakes 125 mL (1/2 cup) ground flaxseeds or ground chia seeds 15 mL (1 tbsp) whole chia seeds 60 mL (1/4 cup) chocolate chips, melted

Method In a mixing bowl, using an electric mixer on mediumhigh speed, cream peanut butter, honey and vanilla until smooth. add oats, coconut, flax seeds and chia seeds and mix until well combined. take 30 mL (2 tbsp) of mixture and, using your hands, roll mixture into a ball, then flatten and shape it into a small puck. use a spatula to press and smooth out. Place on a tray. repeat to make approximately 12 pucks. Smooth 3 mL (3/4 tsp) of melted chocolate on each puck. refrigerate for 15 minutes or until chocolate hardens. Store in an airtight container or bag in fridge for up to two weeks or in freezer for up to three months. tIP: to melt chocolate chips in a flash, place in a microwave-safe bowl and heat on low for 1 minute. Stir, then heat for another 15 to 30 seconds, until chocolate chips are melted. Stir until smooth.

Call these ‘healthy cookies’ and 60 per cent (or more) of kids won’t touch them. Call them Power Pucks and I bet 80 per cent of kids at least try them! Sometimes the spin you take when presenting a dish makes it more enticing to your family.” – Erin Phillips, co-author, The Ultimate Cookbook for Hockey Families | 49

food|summer snacks goody two cHews

the LooneySpoons Collection by Janet & greta Podleski,

INgredIeNtS 80 mL (1/3 cup) light peanut butter 80 mL (1/3 cup) pure maple syrup 2 egg whites 5 mL (1 tsp) pumpkin pie spice 625 mL (2-1/2 cups) low-fat granola with no fruit or raisins (such as Pumpkin Flax Plus by Nature’s Path) 180 mL (3/4 cup) chopped dried cranberries

Method heat oven to 250 F. Spray a 12-cup muffin tin with cooking spray and set aside. In a medium bowl, beat together peanut butter and maple syrup with an electric mixer on medium speed. add egg whites and pumpkin pie spice and beat again until smooth. Stir in granola and cranberries. divide mixture evenly among muffin cups. Bake for 45 minutes. remove from oven and cool completely on a wire rack before removing from pan. Store in an airtight container.

cHocolate cHunK cooKie dougH Balls

grainola Bars

rawlicious, Newmarket Makes 22 cookies


ChoCoLate ChuNk INgredIeNtS

625 mL (2-1/2 cups) quick-cooking rolled oats (not instant)

500 mL (2 cups) coconut oil

250 mL (1 cup) unsweetened shredded coconut

375 mL (1-1/2 cups) cacao powder

125 mL (1/2 cup) chopped raw almonds, pecans or pistachios

250 mL (1 cup) maple syrup 2 mL (1/2 tsp) sea salt

Method Melt 2 cups of coconut oil in oven on low heat. remove and add remaining ingredients and whisk to combine. Line two baking sheets with plastic wrap, folding it over the edges, and fill with chocolate. Freeze until solid, about two hours. Move to a cutting board and chop into small chunks. Store in freezer in an airtight container until needed.

CookIe INgredIeNtS 250 mL (1 cup) almonds 240 mL (2/3 cup) dates 375 mL (1-1/2 cups) almond butter 125 mL (1/2 cup) chocolate chunks 60 mL (1/4 cup) maple syrup 2 mL (1/2 tsp) sea salt

Method Soak dates in warm water for 2 minutes. In a food processor, grind almonds to powder. add dates and process until only small pieces remain. transfer to a bowl, add remaining ingredients and mix well. using an ice cream scoop, drop cookies onto a parchment-lined baking sheet. Let them set in fridge or freezer before eating. Will store for 3-4 days in fridge or 2 weeks in freezer.

50 | GoodLife • July - August 2016

the LooneySpoons Collection by Janet & greta Podleski,

125 mL (1/2 cup) chopped dried cranberries 125 mL (1/2 cup) mini semi-sweet chocolate chips 80 mL (1/3 cup) whole wheat flour 60 mL (1/4 cup) ground flaxseed 5 mL (1 tsp) cinnamon 2 mL (1/2 tsp) salt 180 mL (3/4 cup) canned pure pumpkin (not pumpkin pie filling) 125 mL (1/2 cup) liquid honey 60 mL (1/4 cup) butter, melted 5 mL (1 tsp) vanilla

Method heat oven to 350 F. Line a 22-by-30-cm (9-by-13inch) baking pan with parchment paper, letting the paper overhang on two opposite sides (so you can use it as a sling to pick up the granola bars after baking). Combine first nine ingredients in a large bowl. Mix well. In a medium bowl, whisk together pumpkin, honey, butter and vanilla. Pour wet ingredients over dry ingredients. Mix using a wooden spoon until dry ingredients are coated with pumpkin mixture. Make sure there aren’t any dry oats in the bottom of the bowl. Stir, stir, stir! Pour granola mixture into prepared pan and spread it evenly to edges. using your hand, press down firmly on the granola so that it’s tightly packed. Bake on middle rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. remove from oven and cool completely on a wire rack. use parchment paper to lift cooled slab of granola from pan and transfer to a cutting board. using a large, sharp knife, cut the granola in to 16 bars. (Press down with knife to cut and avoid a sawing motion.) Wrap bars tightly in plastic wrap and store in an airtight container at room temperature or in the fridge.

body + mind

Some Some like like itit hot hot

B y Je nni Fe r etti nger

StyLe ICoN audrey hePBurN SaId It BeSt: “haPPIeSt gIrLS are the PrettIeSt.” WIth the hot Weather IN FuLL eFFeCt, It’S tIMe to reVIeW our Beauty ProduCtS to eNSure they are MakINg uS haPPy aNd BeautIFuL! I have discovered two incredible systems for beautiful, shiny, bouncy hair. First, steam styling. The steam pod tool from L’Oréal Professionnel Canada provides up to 50 per cent smoother hair versus a traditional straightener and three full days of shiny, frizz-free hair. A bonus is your hair only needs to be 80 per cent dry before the pod is used, which means you are in and out of the salon quickly. Second, L’Oreal Professionnel’s Pro Fiber. From the moment this treatment is applied in the salon, the ends of the hair have a freshly cut appearance and the hair fibre is renewed from scalp to tip, as if it had never been damaged. The treatment is available exclusively in L’Oréal Professionnel salons. Why? Because hairstylists are able to identify the degree of damage to the hair fibre by means of specially designed assessment tools, then dispense

customized treatments in the salon and recommend a personalized at-home hair care routine. I’ve been on a quest to find the perfect natural deodorant, one that is safe for my body, without any harsh chemicals and can stand up to the heat. LoveFresh fits my style. A Toronto-based company designed this natural deodorant cream to keep you fresh and confident all day. The key is the ingredients: fair trade shea butter, coconut oil, kaolin clay, sodium bicarbonate (aluminum-free), emulsifying wax (coconut derived) and natural organic essential oils. That’s it! Available at Lemonberry, Aurora or at lovefresh. com for $24. Hot weather means less clothing and less clothing means embracing your body confidence. Another great product by LoveFresh does just that. The Coffee Sugar Scrub exfoliates, increases circulation, stimulates the lymphatic system (which

moves toxins out of the body), makes your skin glow, helps tone and firm your body and is gentle enough for daily use. Start with your feet and move up in a light, circular motion. Your skin will be left feeling soft and smooth. Available at Lemonberry, Aurora or at lovefresh. com for $30. Finally, how about a little healthy “eye candy” for your nails. Ella + Mila is a company dedicated to creating nail polishes without harmful chemicals. Like a “gel” nail, they are chip-resistant, quick-dry and high-shine. Available at Lemonberry, Aurora or at at $15 for singles or $23 for sets. I hope these beauty finds leave you feeling in good health, beautiful and confident.

aurora resident Jennifer ettinger is a fitness and style expert. For more information, visit | 51





Visualizing a Culture for Strangers: Chinese Export Paintings from the 19th Century Until September 6 The Varley Art Gallery, Unionville Organized by the Art Gallery of Greater Victoria, this exhibition features Chinese watercolours produced in port cities in the late 18th and 19th centuries and offered for sale to western customers. The collection includes figure drawings showing the different classes of people, scenes supposedly illustrating Chinese crafts such as silk making, daily life scenes, paintings of fish, insects, birds and flowers, topographical views of the Chinese ports and views of Chinese shipping. Information: info: Ed Pien, Prickly Fern Creature, 2016, ink

on Pien, panelled paper.) Ed Prickly Fern Creature, 2016, ink on panelled paper.


On Your Mark II: F.H. Varley, Ed Pien, Kate Wilson Until September 6 The Varley Art Gallery, Unionville The On Your Mark series is the catalyst for a study of the products and processes of mark making, a thematic thread that is woven throughout the gallery’s 2016 exhibition programming. From both a historic and contemporary perspective, the exhibitions explore how artists use marks as both a means to an end and as ends in themselves. Information: 52 | GoodLife • July - August 2016

in your community


From the Heart Through the Hands Until September 17 Whitchurch-Stouffville Museum & Community Centre Early Canadian women produced many items for their family members and for their homes— some practical and some more ornamental. Experience the unique beauty of handcrafted pieces from the museum’s collection. This exhibit also explores the skills, tools and technological advancements used to make these items. Information: asp

Richmond Hill Rotary Craft Beer Festival


Richmond Hill Rotary Craft Beer Festival August 6 Centre for the Performing Arts, Richmond Hill Sample some of Ontario’s best craft beers, from Collective Arts, Amsterdam, Big Rig, Highlander, Black Oak, Lake Wilcox, Barnstormer and others, as well as food from local restaurants. Live entertainment featuring Ben Crosby and Matthew Kane. Information:

From the Heart Through the Hands





Jambana One World Festival July 31 and August 1 Markham Fairgrounds A celebration of Canada’s cultural diversity, this two-day event features live music including reggae, world beat, salsa, soca, jazz and gospel, food from around the world, a domino competition, children’s activities, health information and vendors. Information:

Markham Jazz Festival August 18 to 21 Enjoy live music on three outdoor stages along Main Street Unionville, as well as at clubs and restaurants throughout Markham. The festival’s repertoire spans a variety of genres, including traditional, swing, Latin, fusion, world, Dixieland and contemporary jazz. Information:

Summer Patio Series: Union Duke August 10 19 on the Park, Stouffville Union Duke is a Toronto folk quintet that’s taking the world by storm—one captivating performance at a time. Bridging soulful indie rock with bluegrass and country, these city-slickin’ whipper-snappers unleash soaring vocal harmonies over heel-stomping beats, in a growing collection of irresistible songs that set hearts and dance floors ablaze. Information:

Summer Patio Series: Kirsten Jones August 10 19 on the Park, Stouffville Rootsy singer/songwriter Kirsten Jones had her eureka moment while sea kayaking in New Zealand, where she was caught in a treacherous storm along a part of the coast known as the Mad Mile. Still recovering from a divorce, she decided to seize the day upon her return home to Toronto, where she quit her comfy office job and started pursuing music full time. Information:

9 Markham Jazz Festival

Markham Auto Classic September 11 Main Street Markham See more than 250 classic cars, street machines, muscle cars and motorcycles and enjoy food, craft vendors and live music. Information:


Buster Keaton’s The General with Roman Zavada September 16 Roman Zavada improvises musically on silent movies. With the piano, he brings the classics of the silent movie era back to life. The piano performance is much more than just a musical background to the motion picture, it immerses the audience in the heart of the action. The General is a masterpiece of the silent movie form and its humour, action and romance are reflected in Zavada’s musical performance. Experience a silent film classic and this critically acclaimed musician on our historic stage. A unique experience for all ages. Information:


Fall Forest Festival Celebrate Art in the Forest September 17 York Regional Forest, Hollidge Tract, 16389 Hwy. 48, Whitchurch-Stouffville Admire and shop for arts and crafts made from and inspired by nature. Take a horse-drawn wagon ride, try a fun scavenger hunt and much more. Open to all. Information:

Thornhill Village Festival


Thornhill Village Festival September 17 Held on the side streets of Historic Thornhill, the festival features more than 100 booths, a variety of food, beer garden, great music, activities for children and teens, art walk, baking competition and more. Information:


Honeymoon Suite September 23 Flato Markham Theatre Originally formed in 1981, this Canadian classic rock band is again touring, performing their hits. Information:

Tastes of the Hill: A Multicultural Festival September 25 Richmond Green Park, Richmond Hill Celebrate Richmond Hill’s diverse community with live entertainment and a showcase of culture, food, fashion, film, arts and crafts, sports and animals from around the world. Information:


Richmond Hill Farmers Market Sundays to September 4 Elgin Barrow Arena Bring your family for fresh produce and fun, including entertainment, crafts and children’s activities. Information:

The Nylons


The Nylons Farewell Tour September 24 Flato Markham Theatre After seven gold and platinum recordings and 35 years of performing thousands of concerts across the globe, Canada’s beloved vocal quartet will be bidding adieu to touring. The Nylons are renowned for their vibrant live shows, featuring soulful harmonies, smooth jazz arrangements, tight choreography and fabulous showmanship. Their rapport with audiences makes them perennial favourites for all age groups. Information:


Doors Open Markham September 24 Visit historically and culturally significant sites in Thornhill, Unionville and Markham Village heritage conservation districts, including Heintzman House, Markham Village Farmers Market, McKay Art Centre, Stiver Mill Community Centre, Thornhill Village Library and Varley Art Gallery. Take a guided tour of Markham Heritage Estates or Unionville doctors’ homes. Information: markham

Time for Preschool? Ages 1-5 Years Flexible Scheduling Extended Hours

Summer Camp July & August



Main Street Markham Farmers Market Saturdays to October 8 A Markham tradition, this charming market features organically grown fruits and vegetables, as well as baked goods, preserves, flowers and more. Information:


Stiver Mill Farmers Market Sundays to October 9

Unionville Pick up seasonal produce and more at this market held inside and on the grounds of the restored Stiver Mill. Information:


Looking for something fun to do? Check out events on

Northwood Montessori Plus!

• Parent & Tot • Nursery • Kindergarten The Academic Advantages of Montessori plus the Fun of Bilingual E.C.E. Enrichment plus licensed child care.

Est. 1989

86 Centre St., Thornhill 905-889-9297 • 1 Brooke St., Thornhill 905-709-7600 | 53

portfolio |Jordan Clark

Locally trained dancer touring the globe after winning So You Think You Can Dance Canada

dancingqueen by Dav i d Li


ottenham-born Jordan Clark is now touring the globe and living her dream as a dancer and actress, but the young star says it was her time spent in Richmond Hill that provided the foundation for her success. The 24-year-old’s connection to Richmond Hill dates back to 2004 when her mother, Connie, decided to enroll the eager young dancer at Vlad’s Dance Company, a studio located near Elgin Mills Road and Bayview Avenue. “It’s where I did my dancing from the age of 12 and basically became the dancer I am today,” says the season four winner of So You Think You Can Dance Canada.

54 | GoodLife • July - August 2016

During her five years training at Vlad’s Dance Company, Clark says she learned key lessons from her instructors about the importance of commitment, hard work and pushing herself to be the best dancer she could be. “I evolved from being a girl who does moves on stage to being an artist and entertainer,” says the dedicated dancer, who would frequently show up early and stay after her lessons to practise. Looking back on her journey, the bright-eyed small-town girl says she couldn’t have done it without the unwavering support of her family. “It was a big deal for my family and me to travel to Richmond Hill. The studio was about

an hour away from our house. It wasn’t just me going to those lessons, but it was my mom who had to drive me and, at other times, it was my grandmother. It really was a big family commitment,” Clark recalls. Their sacrifices paid off as Clark continued to improve and excel at her craft and by the time she was 17, her mentors at Vlad’s Dance Studio believed she had the talent and skills to compete for a spot on So You Think You Dance. Clark describes the auditioning process to find Canada’s best dancer in 2011 as an eye-opening experience. “I had danced professionally in some movies, but it was totally different to be there in front of the judges and all those cameras at the same time. I just remembered being so nervous right before my audition.” While she was feeling the nerves on the inside, it certainly didn’t show on the outside, as her performance blew away the judges. “I remember doing my dance and they gave me a standing ovation; I was so happy and relieved,” says Clark, whose audition earned her a spot as one of the 22 finalists. “Being a finalist on the show was like nothing I’ve experience before.... It was the most intense thing that I’ve done to this day,” she continues. “I think I was only sleeping about four hours a day for like three months in a row.... It was exhausting, but, at the same time, it was a fun and thrilling.” As the season four runner-up, local dancer Melissa Mitro points out the strong will required to succeed in the competition. “It takes a certain type of strong person to go through those experiences,” she says, acknowledging the mental and physical fatigue. Mitro, who has a successful career as a professional dancer, adds she is also impressed with how Clark handles herself away from the spotlight. “Jordan is a really talented dancer, but, more importantly, she’s a really good person. I’ve gotten to know her really well being on the show and after the show as well. She’s understanding, warm and big-hearted.” For her part, the season four SYTYCDC winner says she was happy to connect with a familiar face during the intense competition. “It’s so funny because I use to see her a lot at dance competitions. We weren’t directly against one another, but she was always so sweet,” Clark said of the 2008 winner of York Region Media Group’s Celebration of the Arts. “When we got to SYTYCD Canada, we got even closer. It was an amazing experience and she’s just the sweetest most funny person. That experience on the show is something I’ll always

remember.” Clark says winning the TV competition has opened her eyes to a new world of opportunities. “I became someone everyone recognized across the country and I started to feel like a role model to younger dancers. That’s probably the coolest thing. Because I think all I really wanted to be was a positive example and inspire people and help people realize their true potential,” she says. Besides inspiring others with her results, Clark says she is now inspired to fulfill her true potential as an artist. Specifically, she is focusing her efforts on her acting and singing. Not long after earning the title as Canada’s best dancer, Clark scored a role as Giselle on the Family Channel show The Next Step, which made its debut in 2013. “I had no idea at the time what this show would become at all,” she said about the now hit program that follows a group of elite dancers and currently airs on the BBC and the Disney Channel. “At that time, I wanted to explore

singing and acting so I thought it was a fantastic opportunity.” In addition to the guest role on the show this season, Clark will be performing as part of The Next Step - Wild Rhythm Tour, which takes to the stage for fans in Australia and New Zealand this September. Looking ahead, the dancer says her ultimate goal would be to take to the stage on Broadway. “I would love to do a live version of a Disney production of The Little Mermaid or something like that where I get to sing, dance and act —that would be incredible.” Given everything she’s accomplished, the multi-talented entertainer was asked what advice she would have for young dancers and artists looking to enjoy similar success. “I think, as we are growing up, we don’t develop our dreams. Now, I look back and wish that I thought bigger. So my advice would be to think massive and work extremely hard to achieve your dreams.”

I evolved from being a girl who does moves on stage to being an artist and entertainer,” | 55

travel|Ontario resorts


56 | GoodLife • July - August 2016


Ontario has an embarrassment of riches when it comes to resorts. With over 100 to choose from, there’s one for everyone’s personal tastes and needs. But how do you pick? We’ve done that for you. Just in time for the summer season, we give you our pick of some of the best places to escape to. Enjoy.

The Cottagey One: Bonnie View Inn There’s a dream of Cottage Country in its heyday—a time of casual refinement, endless tranquility and of warm hospitality. Imagine your wonder when you discover those days aren’t just a memory. The definitive Cottage Country experience lives on at Bonnie View Resort. Overlooking a tranquil lake with 500 feet of spectacular waterfront, Bonnie View Inn is beautiful, historic (opened 1924) and endlessly charming. It’s that rare resort that is equally ideal for couples with young ones in tow and for adults looking to unwind. Here, kids will thrill at the many on-site activities, from bouncing on the water trampoline to beach volleyball, fishing to hiking, kayaking to paddle-boarding. There’s a nightly kids club from 5:30 to 9:30 p.m., where children play games, make crafts and eat together—making fast friends and allowing parents to enjoy a quiet dinner alone. There’s much to offer adults as well. If your idea of activity is limited to raising a glass of wine while lazing in the sun, Bonnie View is your destination. The waterside patio—so close to the lake you can practically reach out and touch the surface—is the perfect place to while away an afternoon (and, incidentally, the only licensed lakeside patio on Lake Kashagawigamog). But there comes a time when you feel as if, you know, you should actually do something. Thankfully, there is a lot to choose from: hiking, jetskiing, parasailing, waterskiing. We tried stand-up paddleboarding for the first time; there’s something about the vibrancy of the setting that makes you want try something adventurous, to fully embrace all Bonnie View has to offer. Some of the property’s charm is the result of the seemingly endless enthusiasm and hospitality of the owner, Andrea Hagarty, who goes to virtually any length to ensure guests have not a care in the world. “I like to make guests feel like family, to let them know how much I appreciate their business when there are so many other places they could have chosen,” she explains cheerily. » | 57

travel|Ontario resorts

And that, the sense of warmth between guest and innkeeper, was the secret of Cottage Country resorts of the past and what makes Bonnie View the definitive successor of the proud legacy today. THE LUXURY ONE: JW MARRIOTT, THE ROSSEAU MUSKOKA RESORT AND SPA JW Marriott, The Rosseau Muskoka Resort and Spa boasts a seductive mix of elegance and natural splendour. Quite simply, there is no resort in Ontario that blends the two more seamlessly. The design of The Rosseau is intended to reflect the Muskoka resorts of old. When it was being built, photos of the Royal Muskoka Hotel—in its day the finest in the region—were referenced. As a result, the Rosseau has an authenticity unmatched by any other resort in Muskoka. At The Rosseau, there is a variety of room types to choose from. Our suite had a balcony with the most breathtaking views of the clear blue waters below and the skyline of green for-

58 | GoodLife • July - August 2016

Bonnie View Inn

est meeting cloudless skies beyond. Suites also include a Jacuzzi tub, an expansive sitting room and cosy fireplaces. In truth, however, there is not a bad room in the resort. For your dining pleasure, the Rosseau has three unique restaurants to choose from. Cottages is, as the names suggests, reminiscent of spending time at the family cottage with family and friends. “We want a dining experience at The Rosseau to be like going to a friend’s cottage for dinner: warm, inviting, casual elegance and the kind of food you

want to linger over while enjoying a lively conversation,” says executive chef Shaun Crymble. “It’s about creating memories.” During the summer months, this restaurant opens its doors and spills out onto the spectacular patio, with its spectacular views of Lake Rosseau. With dimmed lighting and casual décor, Teca, an authentic Italian bistro, is a more intimate choice for dinner. Named one of the top 10 new restaurants in Canada by Where Magazine, it features genuine Italian cuisine—a wide selection

of flawless pizzas, seafood mains, in-house-made gnocchi and, our personal favourite, four choices of mouth-watering bruschetta, each one a showstopper. Finally, there’s newly opened Muskoka Chophouse, which feels at home in Cottage Country, yet has the sophistication of the finest of steakhouses anywhere. Time spent at The Rosseau is simply unforgettable. Whether you choose an active getaway or simply time to refresh the body and soul, you’ll find something here to appeal to you: mountain biking along quiet country roads; canoeing; guided nature walks; the exhilaration of water-skiing or wakeboarding; or a challenging round of golf at the neighbouring The Rock Golf Course, artfully designed by Nick Faldo. Sound too exhilarating? Spend a soothing afternoon at the spa, among the finest in North America. Grand, majestic, romantic, dramatic, unparalleled—the Rosseau Resort has it all, whichever way you look at it. Heaven, we discovered, is only as far away as Muskoka. »

JW Marriott, The Rosseau Muskoka Resort and Spa | 59

travel|Ontario resorts

The Nature Lovers One: Killarney Mountain Lodge There is no better place from which to explore the magnificent, rugged Georgian Bay than Killarney Mountain Lodge—-a casual, comfortable resort located perched along the Killarney Channel. Today, the lodge is famous for friendly ambiance, distinctive cuisine and exciting opportunities for outdoor wilderness adventure that takes full advantage of the red granite shores of the Bay and white quartzite La Cloche Mountains to entice boaters, canoeists, kayakers and hikers. Opened in 1962 (two years before Killarney Provincial Park), it wasn’t long before the lodge was considered one of the finest wilderness destinations in Ontario. Like a siren’s call, the picturesque waters and rugged wilderness entranced visitors. Staying at Killarney Mountain Lodge is like slipping into some kind of wonderland, a secret sanctuary where you watch the sun set orange over the bay, while cormorants dive deep for fish and gulls circle hungrily over a fishing tug returning to port, and then wake the next morning to the sounds of loons on the water. It’s a wilderness idyll. In January 2015, a new chapter for Killarney Mountain Lodge began when, after more than 50 years of ownership, Maury and Annabelle East sold out to London, Ontario-based Holden Rho60 | GoodLife • July - August 2016

des. The new ownership has embarked on an ambitious $18-million three-phase plan to renovate, reinvigorate and expand the property and its amenities. All guest rooms have been newly renovated, with new hardwood flooring and furniture. Many are water-view, offering spectacular views onto the North Channel, where the sun glimmers off the tranquil waters like so-many diamonds. The focal point of evening entertainment is the Carousel Lounge. Carefully refurbished with reclaimed barn board flooring and restored historic furniture, it’s the place to enjoy a drink, watch a sport’s game on the TV or listen to live entertainment Sunday through Thursday. On pleasant evenings, head out to the adjacent patio and sit under the azure skies. The food, meanwhile, is flawlessly prepared by chef du cuisine Guy Bedard. Make sure to try the whitefish, gently battered and so light it flakes on the fork. It’s caught and delivered daily by Herbert’s Fishery right in town. Our day drew to a close with us sitting on Muskoka chairs on the pink rocks of the Killarney Channel, watching cormorants dive for food and geese paddle lazily past in waters painted orange by the setting sun. It was the perfect end to a perfect day.

Killarney Mountain Lodge

Andrew Hind is a freelance writer who specializes in travel, history and lifestyle. He is the author of 19 books, including Muskoka Resorts: Then and Now, and is a blogger for Resorts of Ontario. | 61

travel|Ontario resorts


62 | GoodLife • July - August 2016

food glorious food

Viamede offers local fare, plus family activities B y lee a nn waterMa n

For me, a holiday, whether it’s a few days or a few weeks, is an opportunity to do something. Lying on the beach or lounging on a patio is something you do for an hour before a guided tour around an historic city or after a day’s hike. Viamede Resort, located on 165 acres and 2,000 feet of shoreline in the Kawarthas, has immediate appeal: the lake, two pools, a working farm, locavore dining, on-site trails and more mean there’s no chance of being without something to do. For our visit—on a rather cool and mostly rainy weekend in May—food was the draw, specifically Viamede’s spring edition of The Gathering, an event series celebrating foraged and locally raised food in a social atmosphere. We’re directed to a field bordering a pond where restaurants and events manager Kryshelle Langford offers us a cocktail—the Dirty Canadian Martini, a blend of Loon vodka from Rheault Distillery in Hearst, Ont. and Ungava gin from Quebec, garnished with a pickled wild leek. Nearby, two Ontario lambs are roasting on custom-made “asadores” and platters of cheeses, cured meats, dried fruit and pickles invite nibbling. Soon, executive chef Kevin McKenna is pulling cattails from the shores of the pond to harvest their hearts while his staff picks trout lily leaves from under the trees. Resort owner and general manager Ben Sämann offers a tour of the farm, where they raise chickens, ducks, quails and pigs, as well as a variety of vegetables, before he leads everyone to the dining room.» | 63

travel|Ontario resorts

After a salad course, featuring those justpicked cattail hearts and trout lily leaves, as well as wild leeks, spruce tips, shaved asparagus, morels and hardboiled duck eggs, the main course arrives on platters to share. There’s barbecued rabbit served whole with carrots and bannock; loaves of maple sap sourdough with pork schmaltz flavoured with apple and shallots; beans and bacon; the lamb accompanied by beets and a fiddlehead sauce; and bottles of area brewer Church-Key’s Whole Hog amber ale, a beer brewed specifically for Viamede. The highlight of dessert is the maple syrup cotton candy. The next morning, after a full breakfast, including house-smoked bacon and maple syrup pastries, we decide to explore the area. We drive to nearby Petroglyphs Provincial Park to view its collection of Aboriginal stone carvings, making stops at a Mennonite farm stand for maple syrup and a butter tart and the little town of Lakefield to browse the shops. In the afternoon, we take an hour or two to walk the resort’s trail as well as those of an adjacent property owned by the Kawartha Land

64 | GoodLife • July - August 2016

Trust. Having been given the briefest tutorial on foraging, we’re able to spot trout lilies and wild leeks growing under the trees. We also spot a porcupine sitting in a tree, eating leaves. Dinner is a nine-plus-course extravaganza at the Inn at Mount Julian, where McKenna cooks largely with ingredients foraged and farmed on site or sourced from local producers. In May, those ingredients range from the traditional (asparagus, lamb) to the unexpected (smelts, stinging nettle)—all presented in exquisite and unique dishes, expertly paired with wine or beer. The soup course, for example, features lamb carpaccio, kohlrabi (from the resort’s rooftop garden) and juniper essence, over which our server pours hot lamb consommé. A prime rib beef tartare, with wild leek and duck egg emulsion, is matched with champagne. The smelts arrive both pickled and fried, accompanied by arugula, radish and peas. The final course, a dense, rich chocolate cake, with stout ice cream and bacon garish, is matched with Church-Key’s Hole Smoke Scotch Ale. Perfection.

if you go... For a less stressful drive, take the backroads for the two-hour trip from York Region, driving past farms and villages, fields and rivers. The resort offers a range of accommodations—from rooms at the main inn to cottages that sleep up to eight. On-site activities abound, both unstructured—take a canoe for a paddle, walk the trails, go for a swim, play tennis, borrow a mountain bike—and structured—join a yoga class, take a tour of the farm, cast a line with owner Ben Sämann or forage with chef Kevin McKenna. Nearby attractions include Petroglyphs Provincial Parks and the Canadian Canoe Museum. If not doing is more your thing, you might enjoy the sandy beach, new indoor/outdoor pool, sauna, a cocktail or snack at the Boathouse Grill or the view of the lake from your private balcony. For more information, visit


Dinner is a nine-course extravaganza at the Inn at Mount Julian. | 65

in the crowd POLO FOR HEART For more than 35 years, Polo for Heart has brought players from around the world to York Region to participate in the world’s oldest team sport and raise money for heart and stroke related charities. This year’s event, held June 16, 18 and 19 at the Toronto Polo Club in Richmond Hill, raised funds for the Heart and Stroke Foundation of Canada and Southlake Foundation.


Jan Doornmalen, Susanne Welsh, Pierre Welsh and Richard Doornmalen


Shannon Lavalley, Wayne Kerr, Sloan Lavalley and Glenda Kerr


Andrew Sabolewski, George Brett, Amanda Towe and Sandra Sabolewski


Emily Mortimer and Shauna Atkins


Mackenzie Carberry, Winona Purdy and Paige Firman


Magda Gonzalez-Mora and Juanita Montalvo


Joanne Pratt, Kay Moore, Beth Nevills, Emma Nevills and Anne-Marie Benoit


Miya Adout, Daniela Kuntzevitsky and Victor Kuntzevitsky


Brian Monette, Sue Monette and Nicole Monette
















10. Natalya Babemko, Ali Sifton and Sarianne Lehto 11. Amanda Watson and Rodolfo Scarpati


12. Katherine Alyea and Stephen Lollar 13. Hamed Shayesteh and Deepthi Gottumukkala 14. Glenda McLachlan and Mikaela Manley 15. Charlotte Li and Hong Ju 16. Shahzad Siddiqui and Mariyam Siddiqui 17. Karola Stein Brecher, Marsha Strycharz, Darlene Winfield, Kris Nahrgang, Brigitte Granton and Helen Hermanns

66 | GoodLife • July - August 2016


LOVE YOUR LANDSCAPE Since 1965, Best Way Stone has made being a family owned and operated company a central tenet in how we do business. This family approach to service has been the foundation for building loyal and lasting relationships with our customers, allowing the company to thrive within the community. Best Way Stone is deeply rooted and proud to be serving the Greater Toronto Area and beyond while staying committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at 1-800-BESTWAY (237-8929) or visit us at | 67

Canada’s Largest Hyundai FaCiLity ProudLy serving tHe Community sinCe 1985

68 | GoodLife • July - August 2016