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York Life AURORA | NEWMARKET

JOAN KELLEY WALKER

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contents

s e pt e m b e r / o ct o b e r 2 0 1 7

in every issue

Food & drink

FEATURES

9

Living well News, tips and fun facts

37 in the kitchen with...

54 the queen of king

66 like a local

The Magna Hoedown, Aurora

hEALTH 20 back to you A mom’s guide to post-summer pampering

23 Grey Matter’s Anatomy

Protecting your brain as you age

HOME

Locale, King City

40 rediscover fresh fall fare

Three delicously different recipes

46 The essentials list

A dated Newmarket condo gets a chic, new style

31 Laundry rooms that clean up in style Designer Cynthia Soda shares her

professional tips

Cover photo: Jim Craigmyle

Find the recipe on page 42!

4 | York Life September October 2017

The real life of television star and philanthropist Joan Kelley Walker

60 angling for an escape

A look at the timeless appeal of the exclusive Franklin Club

Six top-performing wines

63 Skin Deep Travel 48 rustic gem

Relaxed indulgence at Viamede, a historic resort in the Kawarthas

52 travel smarts 27 downsizing done right How to save for your dream trip

How the Derma Lounge in Aurora puts the care in skin care


Annual


York Life

editor’s note

Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Jacqueline Kovacs copy editor Deanna Dority

Fall Forward For those of us who consider Labour Day the “real New Year,” this is the ideal time to try something new, and in this issue, you’re sure to find some great ideas. If you’re thinking of making your well-being more of a priority, check out “Back to You” (page 20) for a range of ways to feel both healthy and pampered. Best of all, our real-life suggestions are all right here in York Region. Maybe you crave a little adventure in your life, but don’t think it’s in the budget. Flip to page 52 for easily doable tips to save for your dream vacation. Perhaps the simplest change is just to mix up your go-to menu with some of fall’s fabulous produce. We’ve got some unusually delicious recipes, beginning on page 40, to get you started. One of the best changes any of us can make, though, is contributing to our communities. Just ask King City’s Joan Kelley Walker, philanthropist, star of The Real Housewives of Toronto and our cover story. As you’ll find out, throughout her remarkable life, Walker feels deeply connected to her community and has always made a point of giving back. Speaking of community, we’d love to connect with you! Here’s how to get social with us: @YorkLifeMag Facebook.com/YorkLifeMag @YorkLifeMag Social icon

Rounded square Only use blue and/or white.

For more details check out our Brand Guidelines.

Jacqueline Kovacs

Stuff I’m Swooning Over:

Contributors Liz Bruckner, Jim Craigmyle, Naomi Hiltz, Sue Kanhai, Andrea Karr, Signe Langford, Joann MacDonald, Leslee Mason, Rachel Naud, Karen Robock, Kasie Savage, Julia Suppa, Doug Wallace Advertising Director Amanda Smug Advertising Manager Tanya Pacheco Advertising Sales Jeremy Brown, Vern Catania, Mike Cudmore, Judy Fulton, Laura Harding, Joelle Hawley, Carola McKee, Alexis Reinhardt Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Brenda Boon, Nick Bornino, Geoff Thibodeau, LuAnne Turner Director of Business Administration Phil Sheehan Director of Distribution Mike Banville

York Life, Aurora, Newmarket and area is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or York Life magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material.

This health-and-beauty multitasker is the first thermal spring water to be approved by the Canadian Dermatology Association. eau-thermale-avene.ca

6 | York Life September October 2017

Slip on this handcrafted silver-and-turquoise ring by Amanda Brittin and you’ll not only add a trendy hit of blue to your life, but also support York Region Handcrafted Maker’s Association, a local group of artisans. yorkmakers.ca

Looking for an eye-opener? Bella Aura’s Instant Eye Lifting Contour is an antiaging serum that brightens and de-puffs using all-natural, organic ingredients. (PS: It’s also Canadian.) bellaaura.com

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living well

What’s for Dinner? Come fall, when work and school schedules kick back in, mealtime can get a little routine, too. But the Dietitians of Canada is making it easy to get out of the dinnertime rut with a free ebook of recipes inspired by the flavours of Canada. In its 30 pages, Celebrate Canadian Food: In the Kitchen With Canada’s Dietitians features such recipes as pickerel cakes, Saskatchewan wild rice and mushroom soup, baked candied salmon and even DIY Buddha bowls. Each recipe also includes the author’s social media contact information so that you can connect with them, try the recipes and share your delicious results on social media, using the hashtag #RDkitchenparty. The food fun awaits at https://view.joomag.com/ celebrate-canadian-food-dietitian-canada150-ebookf/0505253001498662198?short.

GoodLifeMagazine.ca | 9


health

Vitamin Zzz Want to ward off a cold this season? Hit the sheets. A recent study found that people who clock less than six hours of sleep per night are more susceptible to the common cold virus than those who sleep seven hours or more. Interestingly, researchers noted that age, stress level, whether or not the person smoked and BMI made no difference in the study’s findings. So what’s the sleep-sneeze connection? It seems that sleep has a key role in regulating the immune system. The study’s authors found that a lack of shut-eye affected the behaviour of T cells — important to immunity. Yet another reason to make sleep a health priority.

10 | York Life September October 2017


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living well | Home

Warming TREND Want to add a little warmth to your home? No, we’re not suggesting turning up the furnace or getting a fire going. Instead, Pam Byer, general manager of Design Line Studio in Aurora, says to create a snuggly ambience by incorporating shades of metallic to give your house that cozy, fall feeling. “Cool, brushed metals are being set aside for matte, warm metals like bronze and gold,” Byer says. “These metals are resurging onto the home decor scene and will lend a touch of sophistication to any space. And they are a great complement to the hot, new navy blues and tried-and-true grey palettes that are trending in 2017 as well.” Sounds like a golden opportunity to try something new. — Rachel Naud These on-trend products can all be found at Design Line Studios Inc. in Aurora.

Love Your Lawn Your lawn has had a busy few months — rainy spring, spotty summer, maybe some heavy foot traffic. So show it some love in early fall with nematodes, says John Kohnen of Black Forest Garden Centre in King City. “This will combat grubs, which come up in the spring,” he says. “Raccoons and skunks love grubs and can do a fair bit of damage when rummaging your lawn for them in spring.” How else can you give your grass a good start next spring? Make sure you do your last mow before winter sets in, Kohnen says. Cut it a little shorter than usual, give it a good raking and apply a fall fertilizer. “Fertilizing in the fall ensures your lawn receives the necessary nutrients needed for a good, strong start to spring,” he says. Your lawn deserves no less. — R.N.

Pumpkin Pleasers Put more treat in trick-or-treating with these battery-powered LED Mercury Pumpkin Glimmer Strings lights from Pier 1. Hang them along door frames or banisters, or weave them through wreathes and centrepieces for a quick hit of glam to your Halloween gathering. $29.95, pier1.com — R.N.

Retro Vibes Want to add a little retro fun to your great indoors this fall? Spin a favourite vinyl record on this portable turntable, available in red or blue. Innovative Technology Bluetooth Nostalgic Portable Vintage Suitcase Turntable, $79.95, walmart.ca 12 | York Life September October 2017


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living well | Food & Drink

Ripe for the PICKING We all know how good apples are for us — we eat them year-round — but nothing compares to biting into a Mac plucked right off the tree. We’re talking cool autumn sun, crisp fall fresh air, and the sweet aroma of ripening apples all around. Here are three pick-your-own apple orchards the whole family can enjoy. Grab your baskets! • Pine Farms Orchard in King Township grows about 15 varieties and includes a bake shop and café. pinefarmsorchard.com • At Applewood Farm Winery in Stouffville, cap off a bracing day of apple picking with a warm mug of applejack — for the grown-ups only, of course. applewoodfarmwinery.com • Get spoiled at Homestead Orchards in Georgina, where you can choose from more than 20 varieties of apples in the orchard and a bakery. Don’t forget to take home a pie or two. homesteadorchards.com — Signe Langford

Words to EAT By

“Voula has a way with words, an eye for beauty, and a consuming passion for cooking delicious food without fuss.” MARION KANE Food

Sleuth®, writer, broadcaster, cook

mor e

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Voula Halliday

No more excuses! Toronto-based chef and author Voula Halliday has put together more than 150 easy-to-make recipes along with tips and pantry lists so you can easily eat at home. With pretty photos to whet the appetite and inspire, Halliday offers plenty of variations — many recipes can be made meatless in a snap — as well as tasty ways to use up leftovers, all in a compact cookbook. What is the chef herself up to this fall? “Knowing that fall harvest will bring my favourite foods in abundance means that I am busy organizing my preserving schedule,” she says. “We prepare canned tomatoes, we grill peppers by the bushel for the freezer, and we make chutney and relish from anything that works well, including beets, apples and onions. This year, I plan to add something new to the mix — it’s an Appalachian sour corn recipe.” Eat at Home, Voula Halliday, Cast Iron Press, $34 — S.L.

Extending an Olive Branch… North! We were delighted (and surprised) to learn that not only can olive trees thrive in Canada, but we can even enjoy our own homegrown olive oil. Back in 2000, George and Seri Braun planted 3,000 hardy olive trees on their Salt Spring Island farm, but it wasn’t until last December that their waiting and tending paid off with a harvest of more than 1,000 pounds of green olives. Within minutes of being picked, the olives were pressed into delicious, healthy oil. The Olive Farm is already sold out of its first pressing, but the Brauns are taking orders for this year’s harvest. theolivefarm.ca — S.L.

14 | York Life September October 2017

In a PICKLE? Eating fermented foods — such as sauerkraut, kimchi and kombucha — continues to grow in popularity. Besides the taste, fermented foods promote healthy gut flora, gastric acidity and a boosted immune system. The problem is, many store-bought fermented foods have been pasteurized, which kills the good bacteria and therefore the associated health benefits. Home fermenting is the answer, of course, but if the thought of an antique stoneware crock the size of a laundry hamper bubbling away in the corner gives you a case of the nerves, we understand. And we have a solution. These stylish, modern jars from Montreal’s Mortier Pilon are just the right look and size to get you started on the path to do-it-yourself fermenting. Mortierpilon.com — S.L.


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living well | Beauty

TREND: Fit to Be Tied Photo courtesy of Moroccanoil

Whether you knot a slim strip of satin around your ponytail or tie a thick piece of velvet into a makeshift headband, a black ribbon is the prettymeets-goth way to dress up your favourite hairstyle for fall. — Andrea Karr

Golden Arches

“Healthy, groomed brows and lush lashes are beauty assets,” says Anna Koniaris, Caryl Baker Visage national face expert. To make your routine more efficient, look for multi-use products such as clear brow gel, which can be brushed onto unruly eyebrows to perfect their shape, or swiped over lashes to add volume and definition. Caryl Baker Visage Perfect Brow Finish, $21, carylbakervisage.com — A.K.

FIZZ FIX

With bamboo charcoal for a deep cleanse, O2 bubbles to oxygenate and Syn-Ake dipeptide to freeze lines, this ain’t your mama’s sheet mask. Apply to clean, dry skin for 10 to 15 minutes and feel the bubbles pop and fizz as the hydrating, purifying serum works its magic. Rodial Snake Oxygenating & Cleansing Bubble Mask, $78/8 sachets at Murale, murale.ca — A.K.

First CLASS

The latest addition to Tiffany & Co. isn’t a diamond, but its bottle might have you fooled. The jewellery house’s new eau de toilette lives in a glass flacon with a base cut like the 128.54-carat yellow Tiffany Diamond and shoulders shaped like a Lucida-cut diamond engagement ring. And within that luxurious home, a vert de mandarine top note, sensual iris heart and patchouli finish blend into a floral musk that puts the ritz in spritz. Tiffany & Co. Eau de Toilette, $120/50 mL, tiffany.ca — A.K. 16 | York Life September October 2017

Work It

Want flawless-looking skin? American beauty brand It Cosmetics is now available in Canada at Sephora and online at sephora.ca and itcosmetics.ca, making it easier to try its bestsellers, including skin-perfecting CC cream, dark circle-banishing under-eye concealer and pore-diminishing loose powder. Use them in tandem for a fresh, matte complexion that will hold up under bright lights or close inspection. It Cosmetics Your Skin But Better CC+ Cream with SPF 50+, $49, Bye Bye Under Eye Concealer, $32, Bye Bye Pores Poreless Finish Airbrush Powder (Loose), $32, itcosmetics.ca — A.K.


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living well | Travel

Stopover: Miami Beach, Florida

Photo: Paul McCossin

Heading to the Caribbean? Rather than just switching planes in Miami, why not stick around for a few nights? Spend an afternoon milling about the galleries — and fun graffiti — in the Wynwood Arts District. Though many have left for cheaper ground, their spaces have been replaced by cool shops like Shinola and Base, plus a few great cafés and restaurants. Near Wynwood is the chic Design District, full of big names like Givenchy, Rick Owens, Lanvin, Martin Margiela, Hermès, Tom Ford and more. The authentic Cuban vibe of Calle Ocho in Little Havana is a perfect preCaribbean pit stop, with its coffee counters, beauty parlours, gift shops and bakeries. And, of course, you’ll need to get your pre-tan on at South Beach, so you don’t land in the Caribbean with a blindingly white belly. While you’re there, grab a cocktail at one or more of the heavyweight hotels like the Edition, the Delano, the Sagamore (which has its own very cool art collection), 1 Hotel and the new Faena Hotel. — Doug Wallace

Canada’s

Travel Essential: Gear UP The Travelpro Crew 11 21" Carry-On Spinner is our new go-to bag, coming complete with an exterior USB port that lets you power up on the go (battery not included). The real value, though, is the wobble-proof handle and easy steering: While most luggage has a mind of its own, this one’s selfaligning magnetic wheels make it easier to weave through crowded airport lines with your hands full. $270, thebay.com, holiday.ca — D.W.

18 | York Life September October 2017

Top 5 Favourite

International Cities

• New York City • Las Vegas • London • Paris • Orlando (Source: Hotels.com)

Turndown:

The Hoxton, Holborn, London, U.K. There are so many hotels in London it makes your head spin. Ditto the prices. So the smart money is on finding the best value, and the 174-room Hoxton, Holborn ticks all the boxes and more. The key here is the excellent location: You’ll save a fortune on cabs with so much within walking distance, including Oxford Street and Soho, the West End theatres and Covent Garden; the Holborn tube station is just down the street. The area has plenty of bars and restaurants to check out, including the hotel’s Hubbard & Bell. The rooms are super-functional with a refreshing yet quirky design — retro light fixtures, cheeky toile wallpaper, salon-style artwork, leather accents. Freebies include Wi-Fi and international calls, plus a breakfast bag hung on the doorknob in the morning with bananas, yogurt, granola and OJ. From $400, thehoxton.com — D.W.


living well | Health

As temperatures dip, we all start shutting the windows — and closing in the dust. In case you could use some motivation to stay on top of those bunnies, consider this: A new study from Duke University says that house dust might actually be making us fat. New findings published in the journal Environmental Science & Technology report that exposure to the endocrine-disrupting chemicals, or EDCs (found in everyday household products like cosmetics, cleaning products and food packaging) may disrupt our metabolism, triggering an increase in body fat. House dust tends to harbour EDCs, prolonging our exposure to the chemicals. — Karen Robock

A Coffee (or Three) a Day For many of us, there’s nothing like that morning cup of joe to get a perked-up start to the day. But now it seems caffeine worshippers may wind up with more days in their lives to enjoy than those who don’t drink coffee. Scientists have identified a link between daily coffee intake and a reduced risk of death from a whole host of diseases, including cancer, diabetes, stroke and kidney disease. U.S. researchers analyzed the data of 185,855 adults between the ages of 45 and 75, followed for an average of 16 years, and found an 18 per cent lower mortality risk in those who drank three cups of coffee a day. “Coffee contains a lot of antioxidants and phenolic compounds that play an important role in cancer prevention,” says lead study author Veronica W. Setiawan of the Keck School of Medicine at the University of Southern California “Although this study does not show causation or point to what chemicals in coffee may have this ‘elixir effect,’ it is clear that coffee can be incorporated into a healthy diet and lifestyle.” — K.R.

Give your morning coffee (and your counter) a fall update! Set of 4 espresso cups with stand, $7.99 at HomeSense.

On Your MIND

Get Outside — YOUR Way Think of it as the Spotify for outdoor activity. GoodTimesOutside.ca, the new site by MEC, Canada’s go-to retailer for outdoor gear, sorts activities by ability, vibe, location and more, inspiring people to explore nearby parks, lakes and trails. “Being active outside is incredibly beneficial for people’s physical and mental health,” says David Labistour, CEO of MEC. Whether you’re into canoeing, camping or hiking, fall is a great time to enjoy the great outdoors. — K.R.

Did you know that women suffer from depression and dementia twice as often as men? Learn more at this year’s Joy of Aging conference, a chance for women over 40 to connect and focus on their health. Grab a girlfriend and get ready for a morning packed with delicious food, live music, an outstanding silent auction and more. The 9th annual Joy of Aging Keynote speaker will take place October Dr. Vivien Brown 22 at Bellvue Manor in shares some of Vaughan. Tickets are $75 the basics about each, or $650 for a table brain health on of 10. Check out page 23. thejoyofaging.ca for more info. — K.R.

GoodLifeMagazine.ca | 19


health | Beauty

Back to School, Back to You A mom’s guide to post-summer pampering By KASIE SAVAGE

S

ep-tem-ber — three little syllables that delight and excite most moms. After nine long weeks of kids and camps and trips and travels and the endless go-go-go of child-focused fun, moms often come out of summer feeling drained from putting their own needs last. September is the perfect time to recharge your personal batteries and hit the reset button on mental and physical wellness. 20 | York Life September October 2017

If you feel rundown, worn out or just down in the dumps, then you need a day to spoil yourself — and that doesn’t mean reheating your coffee in the microwave instead of chugging it cold. Here are three “aaah-tineraries” to help you get that pep back into your parenting step, regardless of your level of mom guilt (find yours below). Best of all, each fits perfectly within the hours of a regular school day, so no babysitting required!


A U R OR A ’S P R EM IER 10 000 sq f t HOM E F U R N ISHINGS SHOW R OOM 2 4 2 E A R L S T E WA R T D R I V E • A U R O R A • 9 0 5 7 2 7 2 7 2 7

GoodLifeMagazine.ca | 21


health | Beauty

1 2 3

Aaah-tinerary Level 1: Guilty Mom

Level 1: Guilty Mom You are a self-care newbie and will still somehow end your day feeling guilty about not sitting by your phone — just in case the school calls.

Level 2: Pampered Princess You are not afraid to show up at the bus stop displaying obvious signs of self-indulgence — a latte in hand or a blowout sounds nice.

1

Level 3: Kids? What kids? You are ready to wave goodbye to your tired, exhausted self in the morning and say hello to a new and improved you, Mom version 2.0, come school dismissal.

2

You’re new to this and that’s just fine. Kiss the kiddos goodbye, hop in the car and head to a Pilates class for the ultimate in stretching, lengthening and posture improvement. Walk out with your head held high, your core cinched and a sense of accomplishment, then make your way to the salon for a fresh new cut and style. Let the wind dance through your hair like a pop superstar in a music video as you strut confidently into a healthy luncheon spot for a tasty meal. After all, pampering builds an appetite. Post-nosh, pop into a local jeweller and spoil yourself with a new necklace or pair of earrings — something that makes you happy.

Consider trying: • Pilates at Spine Stretch Studio, Aurora (spinestretchstudio.com) • consult/cut/blow-dry at Becoming Hair Studio, Aurora (becominghairstudio.com) • lunch at Rawlicious, Newmarket (rawlicious.ca) • jewellery at Finch Centre Jewellers, Maple and Woodbridge (finchcentrejewellers.com)

According to the American Psychological Association, on a scale of 1 to 10 (with 10 being the highest level), 15% of moms rated their stress as a 10, compared with only 3% of dads.

“Pellevé skin tightening treatments are applied to the entire face, decreasing the appearance of wrinkles without surgery or downtime. PelleFirm is a skin tightening treatment that targets loose skin on the abdomen, arms or back of the upper thighs. The heat energy delivered to the skin stimulates collagen formation and feels like a warm massage.” — Dr. William Andrade, York Plastic Surgery Centre

Aaah-tinerary Level 3: Kids? What kids?

Aaah-tinerary Level 2: Pampered Princess You haven’t updated your social media profile picture in two years — the last time you had an indulgent day to yourself. Recognizing that you love the afterglow that comes from a day of self-care, wave goodbye to that big yellow bus and say hello to an hour of focused reflection and deep relaxation at the yoga studio, the same one you wistfully drive by on the way to kids’ hockey and dance practice each week. Post-Zen, pop into a quaint café for a latte and freshly baked treat, and actually take the time to savour the taste. Then, head to a scenic resort and spa for a trifecta of luxe treatments. The mani-pedi-facial combo leaves you polished (literally), rejuvenated and hungry for the on-site gourmet lunch. Consider trying: • yoga at Ten Yoga, Keswick (tenyoga.ca) • tea latte and snack at Elaine’s Black River Coffee, Sutton (facebook.com/ ElainesBlackRiverCoffee) • mani/pedi/facial and lunch at the Briars resort, Jackson’s Point (briars.ca)

22 | York Life September October 2017

3

You know exactly who you are and the importance of self-care, which is why you have someone else bid farewell to the kids for once. After all, this is your day and you have big plans. First up is a visit to a specialized fitness and wellness facility to experience the positive effects a relaxation massage will have on your mental and physical health. As a seasoned pampering pro, you’re ready to up the ante, which is why you head to a reputable plastic surgery centre to meet with a team of professionals and undergo skin tightening treatments, filler or maybe even Botox. You’re put at ease knowing these procedures are pain-free, take less than an hour and are administered by a qualified plastic surgeon. With zero downtime, settle in for lunch on the patio of your favourite little hot spot, then squeeze in a quick manicure and some retail therapy at a trendy local boutique. Consider trying: • relaxation massage at Bellerby Wellness, Aurora (bellerbywellness.com) • skin treatment at York Plastic Surgery Centre, Newmarket (yorkplasticsurgerycentre.com) • lunch at Let’s Be Frank, Newmarket (letsbefrank.ca) • manicure at Jenny Nails Spa, Aurora (jennynailsspa.ca) • shopping at Lemonberry, Aurora (lemonberry.ca)


health | Brain Health

Grey Matter’s Anatomy By Karen Robock

You may be surprised by what you can do to protect your brain as you age, if you put your mind to it. We asked Dr. Vivien Brown, a family physician and vice-president of medical affairs at Medisys Executive Health, to share some of her expertise.

In what ways are women’s brains different from men’s? Men tend to see better at a distance, whereas women have better peripheral vision. Women have better emotional memory and recognize emotion in faces better than men do. Men have more grey matter [where vision and memory are controlled] and less white matter [the deeper tissues where blood pressure, heart rate and temperature are regulated], while women have more white matter and less grey.

Women also have better verbal skills, which is important when it comes to testing for cognitive decline because they often do better on the testing, which means actual problems may go undetected and get diagnosed later, at a point where they’ve already lost more of their abilities. Is it true that women are more prone to depression and dementia? Unfortunately, 70 per cent of new cases of Alzheimer’s are women. We know that women

have more depression than men do and are more at risk for certain diseases, like multiple sclerosis, but we don’t know exactly why. How does stress impact our brains? Stress is not good for brain health and it affects older women more. We can measure cortisol levels in response to stress in older women, and they have a threefold increase compared with men and younger women. Decreasing stress is important because

GoodLifeMagazine.ca | 23


health | Brain Health it’s not just about having a better mood, it physically impacts your body when you have chronic, unrelenting stress. It changes your telomeres — the caps on the ends of chromosomes — which means your cells are changing and die off faster. Part of healthy aging is maintaining healthy cells for a longer time. Why is sleep so important to brain health? Sleep is when the brain regenerates. It makes a difference if you have broken sleep or get a good sleep; if you get REM sleep or not; if you get enough sleep per night or not. We can always get away with something for a short time, but when it’s chronic, it harms our health. How can women protect the health of their brains as they age? We should be thinking about many of the same things we talk about for cardiac health — making healthy eating choices, including

“Decreasing stress is important because it’s not just about having a better mood, it physically impacts your body when you have chronic, unrelenting stress” high-antioxidant foods, is important. Exercise is important because it improves blood flow to the brain, which improves memory. Managing cholesterol and hypertension are also factors. Really, this is about healthy aging as a whole.

Why is the Joy of Aging event such a good opportunity for women in the community? Women attending this event care about their health, are interested in learning more, and I applaud that. So as long as you keep learning, you keep your grey matter active. Social connectedness is also important to a healthy brain, so an event like this is beneficial in that way, too. Tell us about your new book. It’s called A Woman’s Guide to Healthy Aging, and focuses on areas where I think we can make a difference, including exercise, sleep, nutrition, bone health, cardiac health and brain health. We don’t want weekend warriors — people who overdo it on the weekend and do nothing Monday to Friday. That is actually bad for your health. This is really about explaining why we advise certain things and how women can make good decisions on a day-to-day basis.

Hear more from Dr. Brown at the Joy of Aging event on October 22 at Bellvue Manor in Vaughan, where she will be delivering a keynote speech and signing copies of her new book, A Woman’s Guide to Healthy Aging: 7 Proven Ways to Keep You Vibrant, Happy and Strong. See thejoyofaging.ca for more information and tickets.

HEATING & AIR CONDITIONING

24 | York Life September October 2017


home

Cozy Up to Fall

Photo: Linda Mazur Design

That chill in the air means it’s time to think about the great indoors. Newmarket-based designer Linda Mazur shares her tips for adding a little autumn to your home. Layer up: According to Mazur, “Fall is one of the comfiest decor seasons, so layer up throw pillows, beautiful blankets and area rugs to create that warm, inviting feeling in your home.” Embrace the dark: Embrace the dark: “A darker colour palette, like the rich navies, deep purples, earthy mineral greys and spicy reds we are seeing, helps to create a warm feeling in your home,” she notes. Sleep easy: Mazur says to “Pull out the fluffy duvet and layer your bed with inviting throw pillows and maybe a great faux-fur throw.” Think fabric: “Introduce rich, lush velvets, cozy chenille, textured linen, wool blends, even faux furs and shearlings, to create the feeling of warmth in your living space,” she says. “Blend scales, colours and textures in both your accessories and fabrics to create an inviting space.” Want a Designer’s Advice? Visit facebook.com/YorkLifeMag and share your decor challenge, and you could win a free one-hour consultation with Linda Mazur! GoodLifeMagazine.ca | 25


Special Special Promotion Promotion Special Promotion Special Special Promotion Promotion Special Promotion

Cheese Cheese

Fall in Love With Fall in Love With Fall in Love With Fall in Love With

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And iftogether. summer entertaining is allelegance about casual then autumn is a chance to up the whendining, bringing people people together. then autumn is a chance to up the elegance when bringing Thankfully, adding a little glam to a festive night people together.adding a little glam to a festive night with Thankfully, with Thankfully, adding a little glam to a — festive night with people together. friends doesn’t to complicated especially when friends doesn’t need need to abe belittle complicated — especially when aa Thankfully, adding glam to a festive night with friends doesn’tadding need toa little becan complicated —Vince’s especially when a great selection of cheese be found at Market. An Thankfully, glam to a festive night with great of cheese be found at Market. Ana friendsselection doesn’t need to becan complicated —Vince’s especially when great selection of cheese can be found at Vince’s Market. An award-winning chain stores, Vince’s friends doesn’t need to of beindependent complicated — when a great selection of cheese can be foundgrocery at especially Vince’s Market. An award-winning chain of independent grocery stores, Vince’s award-winning chain of independent grocery stores, Vince’s runs a cheese promotion every year around the middle of great selection of cheese can be found at Vince’s Market. An runs a cheese promotion every year around the middle of award-winning chain of independent grocery stores, Vince’s runs a cheese promotion every yearto around the middle of September. It’s aa great get on the award-winning chain of opportunity independent grocery stores, September. It’spromotion great opportunity to get aa jump jump onVince’s theof runs a cheese every year around the middle September. It’s a great opportunity to get a jump on the holiday season try quality cheeses from different parts runs a cheese promotion every year around middle of September. It’s aand great to get athe jump on the holiday season and try opportunity quality cheeses from different parts holiday season and try quality cheeses from different parts of the world, says Sabrina Greco, deli category manager for September. It’ssays a and great to get a jump on theparts holiday season tryopportunity quality cheeses from different of the world, Sabrina Greco, deli category manager for of the world, says Sabrina Greco, deli category manager for all three Vince’s locations. Along with delicious offerings holiday season and try quality cheeses from different parts all the three Vince’s locations. deliciousmanager offerings for of world, says Sabrina Along Greco, with deli category all three Vince’s locations. Along with delicious offerings available year-round instore, the company also brings ofall the world, sayslocations. Sabrina Greco, category manager foraa available year-round instore, thedeli company also brings in in three Vince’s Along with delicious offerings available year-round instore, the company also brings inpicks a of imports for a limited time. Among this year’s allhandful three Vince’s locations. Along with delicious offerings availableofyear-round thetime. company also brings a handful imports forinstore, a limited Among this year’sinpicks handful ofsoft imports for acheeses. limited time. Among year’s are hard, and “They’re completely new to available instore, the company also this brings in apicks handful ofsoft imports for acheeses. limited time. Among this year’s picks are hard,year-round and blue blue “They’re completely new to are hard, soft and blue cheeses. “They’re completely new to us as well, so it’s exciting,” Greco says. handful of imports for a limited time. 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Taleggio: Originating in the Lombardy region Italy, smell and mild isflavour with table an unusual Taleggio a versatile cheesefruity that tang. has a strong smell and mild flavour with an unusual fruity tang. Beaufort: firm cheese from the Savoie region of Taleggio is flavour aA table cheese has a strong smell Beaufort: Aversatile firm with cheese from the that Savoie region of France, France, and mild an unusual fruity tang. Beaufort: A firmwith cheese from thefruity Savoie region of compared France, Beaufort is from cow’s and is and mild flavour anraw unusual tang. Beaufort: firm cheese from themilk Savoie region of compared France, Beaufort isAmade made from raw cow’s milk and is often often Beaufort made from raw cow’s milk and is often compared to gruyère. It easily making it in fondue. Beaufort: Ais cheese from the Savoie region of Beaufort is firm made from raw cow’s milk and is often compared to gruyère. It melts melts easily making it aa favourite favourite in France, fondue. to gruyère. It melts easily it aCave-aged favourite inincompared fondue. Wookey Farmhouse Cheddar: Somerset, Beaufort isHole made from raw making cow’s milk and is often Wookey Hole Farmhouse Cheddar: Somerset, to gruyère. It melts easily making it aCave-aged favourite inin fondue. Wookey Hole Farmhouse Cheddar: Cave-aged in Somerset, England, this type of cheddar features complex earthy toWookey gruyère. It melts easily making it a favourite in fondue. England, Hole this type of cheddar features complex earthy Farmhouse Cheddar: Cave-aged in Somerset, England, this type of cheddar features complex earthy undertones aa nutty bite. Wookey Hole Farmhouse Cheddar: Cave-aged Somerset, England, thisand type of cheddar features complexinearthy undertones and nutty bite. undertones and aofnutty bite.features complex earthy England, this type cheddar undertones and a nutty bite. undertones and a nutty bite.

This This cave-aged cave-aged cheese cheese is is among among Vince’s Vince’s special special selections. selections. This cave-aged cheese is among Vince’s special selections. This cave-aged cheese is among Vince’s special This cave-aged cheese is among Vince’s special selections. selections. This cave-aged cheese is among Vince’s special selections.

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Choose a variety of textures and made from different If you’re feeling adventurous, head to Vince’s typesIf of milk.feeling adventurous, head to Vince’s where you’re where you you Ifofyou’re feeling adventurous, head to Vince’s where you types milk.some can sample options. “We have recipe cards for the can sample options. “We have recipe cards for the you If you’resome feeling adventurous, head to Vince’s where can sample some options. “We have recipe cards for the different types of Greco says. “We’re going to make you’re feeling adventurous, head to Vince’s where you different types of cheese,” cheese,” Greco says.recipe “We’re going make canIfsample some options. “We have cards forto different types ofoptions. cheese,” Greco says. “We’re going tothe make some of them and do in-house demoing of appetizers and can sample some “We have recipe cards for the some of them do in-house of appetizers and different typesand of cheese,” Grecodemoing says. “We’re going to make some oftypes them and do in-house demoing of going appetizers andalso ways can use cheeses for entertaining.”You’ll different cheese,” Greco says. “We’re to make some you of them and do in-house demoing of appetizers andalso ways you can of use cheeses for holiday holiday entertaining.”You’ll ways you can use cheeses for holiday entertaining.”You’ll also find on cards. some ofyou them and in-house demoing of appetizers and also ways cansuggestions usedo cheeses holiday find pairing pairing suggestions onforthe the cards.entertaining.”You’ll find you pairing suggestions on the cards. ways can suggestions use cheeses for holiday entertaining.”You’ll also Vince’s Fall Cheeses promotion find pairing the cards. Vince’s Fall in in Love Love With With on Cheeses promotion Vince’s Fallsuggestions in Love18. With promotionfor find pairing onCheeses the cards. starts September Visit vincesmarket.ca Vince’s Fall in Love18. With Cheeses promotionfor starts September Visit vincesmarket.ca starts September 18. Visit vincesmarket.ca for in-store demo dates. Vince’s Fall in Love With Cheeses promotion starts September 18. Visit vincesmarket.ca for in-store demo dates. in-store demo dates. starts September 18. Visit vincesmarket.ca for in-store demo dates. in-store demo dates. Learn Learn more more at at www.vincesmarket.com www.vincesmarket.com Learn more at www.vincesmarket.com Learn more more at at www.vincesmarket.com www.vincesmarket.com Learn Learn more at www.vincesmarket.com


home | House Tour

Downsizing done right Sandy and Reid Mason thought the dated Newmarket condo was the wrong move for their retirement years — until designer Patti Wilson gave it a chic, new style by Sue Kanhai | photography by Jim craigmyle

W

hen Sandy and Reid Mason’s real estate agent showed them a listing in Newmarket last year, the couple, looking to downsize from their family home in Scarborough, was decidedly underwhelmed. Sure, the 18-year-old condo was generously sized at 1,800 square feet, had nine-foot ceilings, two bedrooms and two bathrooms; but the layout was poorly divided, the entire apartment was dusty-rose pink and it had a mammoth home office they had no use for. Now, though, Sandy and Reid are thankful they took their agent’s advice to consider the condo’s potential. Soon after buying the place, the Masons hired Newmarket-based interior designer Patti Wilson, who had a contemporary vision for the condo. The complex houses just 39 units, and Wilson had already transformed one, so they had full confidence in her.

Wilson got rid of the awkward separations between the dining room, kitchen and living area and reconfigured the footprint a little. She divided that needlessly large office in two, turning half the space into an elegant beverage area — complete with coffee centre and wine storage and cooler — just off the kitchen and using the other half to enlarge the adjacent ensuite bathroom. Wilson also designed a spectacular white kitchen that features a striking custom metal range hood made by blacksmith-artist Kyle Thornley of Metal Mind Forge, as well as a porcelain carpet tile backsplash. Originally, the couple had wanted an industrial gas range, but because of venting requirements decided to go with a sleek and super-fast induction cooktop instead. The whole space feels fresh, painted in Benjamin Moore’s Plaster of Paris. The master bedroom is a study in comfort. The soft greys and taupes are muted and serene, the perfect GoodLifeMagazine.ca | 27


home | House Tour

“It was a big project,” designer Patti Wilson says. “Even though it’s a condo and people think it’s not as big a job as doing a two-storey, it is. It’s all the same aspects and challenges, if not more”

The master bedroom, with its soft shades of grey and taupe, has a calm, serene ambience. It’s the perfect complement to the room’s lush backyard view overlooking St. Andrew’s Valley Golf Course.

Designer Patti Wilson removed the walls separating the dining area from the kitchen and living areas and reconfigured the footprint. The now open space is light, bright and ideal for entertaining.

28 | York Life September October 2017

complement to the lush private backyard view overlooking St. Andrew’s Valley Golf Course. The Masons stayed at their cottage during the three-month renovation, returning to experience the “big reveal” all at once, just as on TV. The timing, shortly before the holidays, was perfect. Their bright, open home was ideal for entertaining. In fact, they comfortably hosted 22 people for Christmas, putting their new beverage area to the test right away. This space has become a decided bonus in their lives — they use it for their regular at-home routines, but also socially for serving guests coffee, tea, drinks and dessert. “There are so many little things I would never even think of,” Sandy says. “That’s why you have a designer.” Other favourite elements include the graphic cement floor tiles in the bathrooms, the shiplap wall treatment, crown mouldings, engineered hand-scraped oak hardwood floors, kitchen stools and all the intricately detailed doors, including the antique brass hardware. “The fine finishes are so beautiful,” Sandy says. “There’s just nothing missing.” The design process allowed for a little give-and-take. “I’m sure Patti would not have designed the space and put in a La-Z-Boy sofa,” Sandy says with a laugh. Wilson, in turn, painted the interior doors a darker green than the Masons initially agreed to. “Now, of course, everybody comes in and they love the colour,” Sandy says. “She did that to me a couple of times, and she was right every time.” Sandy also fell in love with the crystal flushmount Restoration Hardware light fixture in the master bedroom and the impeccably organized his-and-her walk-in closets. “It was a big project,” Wilson says. “Even


The open-concept space includes crown mouldings, engineered hand-scraped oak hardwood floors and intricately detailed doors. “The fine finishes are so beautiful,” owner Sandy Mason says.

though it’s a condo and people think it’s not as big a job as doing a two-storey, it is. It’s all the same aspects and challenges, if not more. You’re working with the condo board and within certain confines. We try to plan as much as we possibly can, but sometimes the space — this is going to sound kooky — kind of starts to take on its own personality. It shapes itself.” Wilson describes the finshed redesigned space as a mix between old world and new. “It looks beautiful. I think it has a real casual elegance to it,” she says. As for the Masons, they are enjoying onelevel living in their ground-floor condo, taking full advantage of their walkout patio. “We even saw a deer out there this morning!” Sandy says. Plus, their new lifestyle means low-maintenance living. The condo corporation plants beautiful gardens and maintains the property year-round, leaving them free to travel as often as they like. Recently retired, they’re now closer to one of their daughters, to Sandy’s mom and to their cottage on Lake Simcoe. Downsizing, it seems, was a big upgrade.

Sources: Contractor: Klauke Carpentry, Innisfil Custom cabinetry: CRS Woodwork, Georgina Flooring: Darmaga Hardwood Flooring Ltd., Richmond Hill Custom range hood: Metal Mind Forge, Barrie  Painting finishes: The Painting Advantage, Newmarket

The beverage area is great for daily use and guests.

Wish list: • gourmet kitchen • open concept • room to entertain • all useable space, nothing wasted • storage for wine collection • comfortable • functional

GoodLifeMagazine.ca | 29


goodlifeeditor@yrmg.com

cell

SaleS repreSentative

905-251-2651 kelli@weberteam.ca

John Weber

weberteam.ca

SaleS repreSentative

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Kelli Gastis

705.727.6111 john@weberteam.ca

We are looking for rooms and homes to feature in future York Life magazines.

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Ask about our DANCE BIRTHDAY PARTIES! AURORA | 905-726-1241 305 Industrial Parkway South, Units 19 & 20

30 | York Life September October 2017

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The Best Dance Studio For Over 35 Years!

NEWMARKET | 905-836-4939 17665 Leslie Street, Unit 2 (Colour Town Plaza)

STOUFFVILLE | 905-640-6082 30 Innovator Avenue, Unit 1


home | Laundry Room

Doing the laundry can be a daunting and never-ending task, which is all the more reason that its designated space should be as functional and stylish as possible. Designer Cynthia Soda shares practical tips and the dreamy inspiration behind this Stouffville space

Laundry Rooms

That Clean Up in Style photography by Stephani Buchman GoodLifeMagazine.ca | 31


home | Laundry Room

P

erhaps second only to the kitchen, the laundry room acts as the hardestworking space in our homes, so the design needs to have both form and function. These Stouffville clients were looking for that, but with a retro-modern-vintage-eclectic feeling to it. Before getting to those fun finishes, though, certain key considerations have to be made to ensure that the homeowners are left with a space that easily facilitates all that happens there. That starts with taking an inventory of everything that you may need for the basic laundry tasks — detergent, softener, baskets and so on. You need to ensure there’s a place for each thing. Secondary chores such as hanging, folding, ironing, even feeding pets may be added for some households. In our bright blue laundry space, a couple of furry friends needed a place to sleep, so the millwork was custom designed to allow for this, as well as storage for a full-size ironing board, iron, dog food, shampoos, brushes and extra cleaning supplies. We also mounted hanging rods high enough for long dress shirts and some mid-length dresses. The key is to take stock of what it is you’re trying to achieve

in these spaces and make sure you’ve thought up a solution for each of these activities. That’s what working with a designer will do — create a space that truly works for your lifestyle. Once you’ve nailed down the functions and created a layout and design that works, it’s time to focus on the personality. If you’re afraid

Take an inventory of everything that you may need for the basic laundry tasks. You need to ensure there’s a place for each thing to try out the latest trend or colour of the year that you find yourself drawn to, the laundry space is a perfect place to dabble and express yourself. Go a little wild with tile or try bold colour. Go for trendy matte black or that gold hardware we’re seeing everywhere. We did all of the above in our Stouffville

space and the results were fantastic. Because of our clients’ open mind when it came to styling, we were able to go big with black-andwhite patterned hexagon floor tiles and gold faucet and hardware for a modern edge, while Benjamin Moore Gossamer Blue pillow-style cabinets gave us that retro-vintage vibe the owners requested. One of the final features of any laundry space is light. In the Stouffville space, an unused door became a window over the washer and dryer, letting in loads of natural light. Plus, we added a wire-framed light fixture from Supreme Lighting in Markham for an edgy, industrial touch. Don’t overlook the importance of abundant light — it’s no fun doing chores in a dungeon. If your laundry room is on the second floor, but has no window, consider adding a sun tunnel by Velux, which can flood the room with light. If you’re washing clothes in a basement, consider adding a window, or at least ensure that you have planned for enough overall ambient and task lighting to brighten your mood. After all, until our appliances can sort and fold on their own, we may as well love the space where it all happens.

Don’t forget the importance of light. In the Stouffville space, an unused door became a window over the washer and dryer, letting in loads of natural light 32 | York Life September October 2017


Because of our clients’ open mind when it came to styling, we were able to go with a gold faucet and hardware for a modern edge, while Benjamin Moore Gossamer Blue pillowstyle cabinets gave us that retro-vintage vibe Cynthia Soda is owner, principal interior designer of Stouffville-based Soda Pop Design Inc., providing renovation and design for clients throughout the GTA. sodapopdesign.ca; Instagram: @csodapop; Twitter: @sodapopdesign

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GoodLifeMagazine.ca | 33


Special Promotion

The Healing Power of Trees Embracing nature and conservation improved an artist’s health, inspired his work and improved the local environment — with help from the Lake Simcoe Region Conservation Authority

B

ronze sculptor Brett Davis was born with debilitating asthma. His inhaler always had to be at the ready for an imminent attack. But that all changed in 2004 when he purchased a property in King Township with two lush acres of Spruce forest. Within the first year, he was only using his inhaler once a month. By the second year, he seldom used it at all. Today, he no longer has asthma and attributes his recovery to the forest that cleans pollutants from the air. “It’s been fantastic,” Davis says. “My studio is a stone’s throw from the forest. In the summer, I always have my windows open and the cool fresh air just flows through all day. The trees act like an air conditioner.” The forest was originally planted by a Dutch farmer who owned the property and planned on selling Christmas trees. Today, the 50-foot-high Spruces are too tall to sell, but naturally absorb carbon dioxide and filter dust particles, while emitting oxygen and cooling the surrounding land. Abounding with wildlife, the forest has become home to butterflies and birds of every species, from pileated Woodpeckers to Indigo Buntings and hummingbirds. Deer, fox and opossum have found refuge here too. “You

build it and they will come,” Davis says. “One discovers it and they tell a friend and they tell a friend.” So important has the forest been to Davis’s overall health and daily enjoyment that he grew concerned when his Spruces began to die off from a mysterious disease. “We think it might be a fungus that’s gotten into the soil, but we don’t know for sure.” One hundred trees were felled in a relatively short stretch of time. “One came down in high winds and hit my steel shed in the forest,” he recalls. Fearing the potential loss that could adversely affect his health, Davis consulted his sister, Lorraine Mennen, the owner of Pathways to Perennials in Pottageville. Mennen informed him of a new subsidized tree planting program offered by Lake Simcoe Region Conservation Authority (LSRCA). The funding program is focused on increasing tree cover in high-priority areas where an environmental benefit can be achieved. “It was a race against time,” Davis says. “We wanted to try to replenish the forest before it was fully depleted. You need to be using trees as a windbreak for wind and soil erosion, reforestation, community projects, things like that to qualify.”


Bronze sculptor Brett Davis no longer needs an inhaler.

To ensure his forest would remain for generations to come, Davis decided to plant new seedlings in the two acres behind the existing forest, and requested a free assessment by the LSRCA. Forest Technician Paul Cottenden recommended Tamaracks, White Pine and White Spruce that would tolerate the land’s high water table, and Davis decided to plant 1,800 seedlings. “We also added in hardwoods in sections where the forest was already lost,” Davis says. “There was a bare patch in the center where the previous owner had sold a number of Christmas trees.” Cottenden suggested 50 Sugar Maples for that area to introduce diversity and Davis has since added in Birches, Maples, Oaks and Cedars about the property. “I paid about 25 cents on the dollar for the trees through the program,” Davis says. “The total investment was $1,200 and that included the planting by the LSRCA. It was all done in one day. If you go to a garden center selling a seedling, it costs at least four times that — and you’d have to do the planting.” So impressed was Davis with the program that he’s encouraged his neighbours to join in the reforestation movement on their land. “I guess that we’re all passionate about this area, the environment and the crusade to sustain

With help from LSCRA, Davis had 1,800 seedlings planted.

wildlife,” Davis says. “Besides, I’d rather have more trees. It’s easier to look after that way.” Davis has since added a pond, perennial garden and fruit trees to attract more bees, birds, insects, frogs and butterflies. “This whole thing has affected my work too,” he says. “My new artwork is devoted to environmental reconditioning.” Apply for a tree planting grant at Lake Simcoe Region Conservation Authority’s website. http://www.lsrca.on.ca/funding/plant-trees See Brett Davis’s bronze sculptures at his website. www.ageofbronze.ca

Fun Facts • One large tree can create enough oxygen for four adults. • Trees reduce home heating and cooling costs. • Trees are stress relievers. Reports have shown hospital patients with tree views recover more quickly than those without. • A mature tree adds 5 to 15% to a residential property’s value. • Trees reduce noise pollution by 40%


food & drink

Pumpkin Power When you carve up your jack-o’-lantern this year, don’t pitch the seeds or you’ll be throwing out a tasty nutritional powerhouse. Just 2 tsp of roasted pumpkin seeds delivers protein, fibre and 25 per cent of the daily recommended amount of magnesium, essential for muscle and bone. If that weren’t enough, the seeds are also a rich source of tryptophan, which helps relieve insomnia. Preparing this natural snack is easy. Just rinse about 2 cups of seeds, removing any stringy bits, and spread in a single layer on a couple of baking sheets to dry thoroughly. Then, toss with 2 tsp of vegetable oil and ¼ tsp of salt to coat, and roast at 375°F for 15 to 20 minutes, stirring occasionally for even toasting. Cool and enjoy, storing any leftovers in an airtight container.

36 | York Life September October 2017


food & drink | In the Kitchen

In the kitchen with

Locale Restaurant

This King City hot spot has added something new to its menu — a location in downtown Aurora By Kasie Savage | Photography by Naomi Hiltz

S

ince 2013, residents of Aurora and Newmarket have flocked to neighbouring King City to indulge their senses — taste, smell, sight and sound — taking in the locally sourced, farm-to-table, Italian-inspired cuisine at Locale Restaurant. Housed in a 150-year-old building, Locale features a unique brand of rustic charm, the type that can only be derived from creaky original plank flooring, live acoustic singer-songwriters and patio string lights swaying under a canopy of leafy trees. Husband and wife owners Franco Facciponte and Lilly Vona credit the popularity of their restaurant, which is under the masterful direction of

head chef Andrea Censorio, to their dedication to their diners and a neighbourhood-centric approach. “I believe many of our customers have come to trust that we truly care about their experience at Locale and what we are serving them,” Vona says. But sweeter than pastry chef Cassandra’s salted honey pie (with honey from a local family farm, of course) is the news that Vona and Facciponte are opening a second location in downtown Aurora, an auspiciously bold bookend to a strip plaza on Yonge Street. “We were looking in Aurora before we found our King City property,” Vona says. “Ultimately, we want to provide more than food and drink in Aurora; we look GoodLifeMagazine.ca | 37


food & drink | In the Kitchen forward to becoming part of a community.” The 5,200-square-foot location had to be completely gutted and redesigned, and now stands out as a modern presence, complete with a glass tower that acts as a 20-seat extension to the outdoor patio. It also provides a different aesthetic than the King location. “It’s mostly design elements that will make a difference,” Vona says, adding that “The food quality, customer focus and energetic vibe is what Locale is all about and that will not change.” Hungry residents can expect a menu similar to the King City location — seasonal, locally sourced, sustainable ingredients, with a few signature dishes particular to Aurora. What else won’t change? Locale’s approach to staffing. “We have a strong work family at Locale that functions through mutual respect,” Vona says. “There is no tolerance for underachievers and bad attitudes.” It’s a key reason chef Censorio has been named executive chef of both the King City and Aurora locations. As for the big question on everyone’s mind: when will Locale in Aurora open? After 18 years in the business, Vona and Facciponte know that, much like a perfectly prepared dish, you can’t rush the details. Following a soft opening with tasting menus in late September, “Maybe early October,” Vona says cautiously. The duo and their team expect to make it official with a grand opening in late October.

The original features in Locale’s King City restaurant give it a rustic charm.

Locale’s new Aurora restaurant strikes a different vibe, but the quality of food will remain unchanged.

F ive Que stions

Wi th C hef Andrea C ens ori o

When would you say you first became interested in cooking? When I was 16, I attended a high school for the arts pursuing theatre. Initially, I thought it would be fun to learn about cooking and one day mix the two interests together and eventually have a cooking show on television. The passion for food took over, and I became more interested in learning the skills and techniques involved.

What do you think is the most common mistake people make when cooking? Overthinking. It’s always good to be organized and have a clean workspace, too.

Who is your favourite chef? My mother. She taught me tricks and techniques, to bring forward dishes and flavours from our region of Italy. Certain things you may not learn in culinary school, such as cooking with love and taking pleasure in others’ enjoyment of something you have created.

What’s your favourite thing to order when dining out? I enjoy tartars, oysters and crudos, different cuts of meat and in-season vegetable dishes — exciting features that are associated with the restaurant I am dining in.

38 | York Life September October 2017

What is your signature dish? It depends on the season. I like to feature handmade pastas, such as our slow-braised wild boar pappardelle and various fish dishes, influenced from my experiences working in Venice.


Leek Agnolotti With Brown Butter and Sage Sauce (Recipe from Locale, King City) Pasta Dough: 2 cups flour 1 tsp salt 2 eggs 5 egg yolks 1 tbsp olive oil Filling: 1 bunch leeks (white part only) 2 tbsp olive oil 1 tbsp butter 16 oz fresh ricotta 4 oz Grana Padano
 salt, to taste Sauce: 2 tbsp butter
 3 fresh sage leaves
 pinch of salt
 shaved Parmigiano Reggiano (as topping) toasted and crushed pistachios (as topping) Place flour and salt on clean work surface. Form a well in the middle. Mix eggs, egg yolks and olive oil in a bowl and slowly add to flour. Gently mix together until dough becomes homogeneous and firm; add water, if necessary. Knead dough until

smooth. Let rest with a clean towel on top for 30 minutes. While dough is resting, start making the filling. Wash and dice leeks. In a pan, heat olive oil and butter, add leeks and cook over medium heat for 15 to 20 minutes or until very soft. Transfer onto a shallow dish and let cool in fridge. Once cooled, mix leeks with ricotta and Grana Padano in a bowl; add salt. After dough has rested, cut into 4 pieces and start rolling out on a pasta machine from the largest setting, working your way until the second-last setting or last, depending on the machine. If you don’t have a pasta machine, roll the dough with a rolling pin. Each sheet of pasta should be about ½ in. thick, 10 in. long and 4 in. wide. Place filling into a piping bag. One sheet of pasta at a time, squeeze ½ tbsp. of filling in ½ in. intervals across the middle of the sheet of pasta dough. With a brush and water, lightly wet dough and fold over to close the pasta. With an agnolotti-shaped dough cutter, cut the pasta into clean, uniform sizes, using the pillows of filling as a guide. Each sheet will yield 6 to 8 agnolotti. Now the pasta is ready to cook. Boil water with a pinch of salt. Add pasta and cook for 4 to 5 minutes, then drain. For sauce, melt butter and sage together in a pan until browned. Add cooked pasta and stir gently to coat. Place on plates and add shaved Parmigiano and crushed pistachios. Makes 2 to 4 servings.

GoodLifeMagazine.ca | 39


food & drink | Recipes

Rediscover

Fresh Fall Fare By SIGNE LANGFORD Photography by DONNA GRIFFITH

That first hint of chill in the air signals the return of comfort-food season, and the autumn harvest means there are lots of delicious ways to enjoy heartier meals. These three recipes are a great way to easily try something deliciously different 40 | York Life September October 2017


Braised Burdock Gratin If you’re having a hard time finding burdock, try your local Asian grocery store, where it might be called gobo. For the Burdock 10 spears burdock root, peeled and washed 4 cups vegetable or chicken stock Over medium-high heat, in a covered saucepan or deep skillet, gently boil burdock in stock, making sure it’s submerged at the start. Keep covered and cook until almost fork-tender, about 40 minutes. Transfer burdock to a lightly buttered ovenproof casserole dish, arranging in a single layer; set aside. Reserve stock for the cheese sauce (top up if need be). Preheat oven to 350°F. For the cheese sauce 2 tbsp butter 2 tbsp flour ¼ tsp white pepper ¼ tsp nutmeg ¼ tsp fine sea salt ¼ cup medium-dry sherry ½ cup vegetable or chicken stock (use reserved stock) ½ cup 18% cream 1 cup grated sharp or extra-old white cheddar In a medium saucepan over medium-low heat, melt butter. Add flour, pepper, nutmeg and salt, and stir continuously until butter and flour are a nutty brown, smooth, thick paste — about 5 minutes. Add sherry, stock and cream and stir briskly to combine. Fold in cheese until melted and combined. Pour evenly over burdock. Set aside. For the topping 1 cup puffed rice cereal 1 tbsp melted butter ½ cup grated sharp or extra-old white cheddar 1 tsp fine sea salt white or black pepper, to taste ¼ cup finely chopped fresh chives or garlic scapes for garnish (optional) Add cereal to a small bowl and drizzle with butter; toss to coat as evenly as possible. Add cheese, salt and pepper and toss to coat as evenly as possible. Sprinkle mixture over sauced burdock and bake at 350°F for 40 to 45 minutes or until bubbling and golden on top. Garnish with chives or garlic scapes. Makes 4 to 6 side-dish servings.

GoodLifeMagazine.ca | 41


food & drink | Recipes INGREDIENTS ¼ cup butter

Honeyed Orange-Persimmon Cornmeal Cake

3 tbsp honey juice of one large orange (about ¾ cup) 3 large store-bought persimmons (or about 7 tiny wild ones), tops trimmed, cut into half-inch wedges ¾ cup flour 1 cup finely ground yellow cornmeal 1 tsp baking powder ¾ tsp fine sea salt 3 eggs ½ cup sugar ½ cup runny or warmed honey 2/3 cup maple water or sap; milk or apple juice will also do ½ cup extra-virgin canola oil zest of 1 large orange; about 1 tbsp

Preheat oven to 350°F. In a 9- or 10-inch cast iron skillet over mediumhigh heat, add butter, honey and orange juice. Melt, stirring to combine. Reduce heat to low. Add persimmons and let simmer for about 5 minutes or until liquid has reduced slightly. Turn heat off and set skillet aside while making the batter. In a large bowl, combine flour, cornmeal, baking powder and salt, breaking up any lumps. Set aside. In the bowl of a stand mixer, or in a large bowl, using a whisk, beat eggs, sugar and honey until frothy. Add maple sap (or other liquid), oil and zest, and continue to beat until well combined. 42 | York Life September October 2017

All at once, add dry ingredients to egg mixture and blend to combine well, breaking up any lumps and making sure everything is moist; but don’t overmix. Gently pour over persimmons. Pop skillet into the oven and bake for 40 to 45 minutes until golden. Note: There might well be some bubbling up and dripping, so a bit of foil under the skillet — or on the bottom of the oven — is a good idea. Serve warm with whipped cream. Makes 6 to 8 servings.


Puffy Egg Squares Ingredients ½ cup mascarpone, at room temperature ¼ cup nduja (a spicy, spreadable salami), at room temperature, casing removed
 5 eggs, divided
 1 sheet all-butter puff pastry, thawed according to package directions
 4 tsp roasted red peppers in olive oil, mild or spicy (store-bought is fine) finely chopped fresh basil, chives or flat-leaf parsley for garnish (optional) Preheat oven to 400°F. In a small bowl, add mascarpone and nduja and blend well; set aside. With a fork, beat 1 egg in a small bowl. Place a length of parchment paper on the counter and flour very lightly. Unroll pastry onto paper and, with a floured rolling pin, carefully roll

out dough to stretch it another 1 to 2 inches. Lift paper with dough onto a baking sheet. With the tip of a sharp paring knife, cut sheet of pastry into 4 squares. Turn up edges of each pastry square to form a lip, pinching at the corners to keep in place. Brush edges of pastry squares with egg; prick bottom of squares several times with a fork. Spread the mascarpone mixture among the four squares, making a depression in the centre of each. Crack an egg into each depression and top with 1 tsp of the roasted peppers. If you have any runaway whites, pinch pastry edge to make it higher. Bake for 10 to 12 minutes or until edges are puffed and golden and yolks are starting to set. Sprinkle with chopped herbs, if desired.

Originally from Hudson, Quebec, Signe Langford is a restaurant chef-turned-writer. Her first book, Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, was published in 2015. For more stories and recipes, please visit signelangford.com.

Makes 4 servings.

York Life diningguide R E S T A U R A N T S

F O O D

E N T E R T A I N M E N T

Let’s Be Frank - Come enjoy a deLiCious meaL at our newLy expanded & renovated restaurant or order the Best itaLian Catering in town!

Whether it is a business function or special occasion such as a wedding, birthday or anniversary, nothing will wow your guests more than a mouthwatering meal catered by Let’s Be Frank Italian Eatery. Proprietor Sam Farnaghi and his accomplished team use only the freshest ingredients to achieve the most authentic Italian culinary experience. Let’s Be Frank features a wide selection of menu options to suit all tastes including entrees such as veal, chicken and salmon cooked to perfection, meat or vegetable lasagna as well as a variety of pastas with a choice of meat, tomato or cream sauce. Delicious appetizers, soups, homemade pizzas, sandwiches, salads and chicken wings are also available. Let’s Be Frank can accommodate groups of 10 to 500 people. Call today to place an order for your next event or visit the newly renovated Newmarket location if you prefer to dine in for lunch or dinner. Let’s Be Frank……. it is truly the best Italian food for miles around. 1100 Davis Drive (southeast corner of Davis and Leslie), Newmarket | 905-967-1122 | www.letsbefrank.ca GoodLifeMagazine.ca | 43


Quaker founders,”says Headmaster Peter Stur up, who started as belief to “there is go dnes in every person.”“Our job is to lo k Special Promotion

Special Promotion

Building the Bond Building the Bond

Pickering College celebrates its past Pickering College celebrates its past by future bykeeping keepingstep step with with the the future

As Pickering College marks its 175th birthday, its bond between Aspresent Pickering College its 175th birthday, its bond between past, and futuremarks has never been more evident. past, present and future has never been more evident. The school is preparing to break ground on the new $30 school is preparing to break ground on the new $30 million The Centre for Creativity and Innovation. At first glance, the million Centre for Creativity and Innovation. At first glance, the building’s contemporary design isn’t what you’d expect. Given building’s contemporary design isn’t what you’d expect. Given the historic buildings that make up the Pickering campus, you the historic buildings that make up the Pickering campus, you might imagine something more conservative, more traditional. might imagine something more conservative, more traditional. Instead, thethe design is geared forfor21st Instead, design is geared 21stcentury centurylearning, learning,with withclean clean lines, an abundance of windows and plans for a maker lines, an abundance of windows and plans for a maker space, space, aa robotics lablab andand even a green roof. robotics even a green roof. But,But, likelike thethe principles that guide principles that guidethe theschool’s school’sdaily dailyfunctions, functions, thethe newnew building also pays tribute to Pickering’s Quaker building also pays tribute to Pickering’s Quakerheritage. heritage. TheThe school was founded school was foundedbybythe thereligious religiousgroup group in in 1842 1842 in West Lake andand remained a formal Quaker West Lake remained a formal Quakerschool schooluntil until1917. 1917.While While building been designedfor forthe thefuture, future,ititwill willbe be built built thethe newnew building hashas been designed around Quaker principles suchasasfine finecraftsmanship, craftsmanship,symmetry, symmetry, around Quaker principles such community simplicity. “Ourcore corephilosophy philosophycomes comesfrom from our community andand simplicity. “Our founders, ” says Headmaster Peter Sturrup, who started as Quaker Quaker founders,” says Headmaster Peter Sturrup, who started as

Artistrendering renderingofofthe thenew newCentre Centre Creativity Innovation. Artist forfor Creativity andand Innovation.

a teacher to to bebe influenced by by teacheratatPickering Pickeringinin1986. 1986.“We “Wecontinue continue influenced their ” Quakers that God is inis every their beliefs beliefsand andpractices. practices. ” Quakersbelieve believe that God in every person. hashas interpreted thatthat person. AA secular secularschool schooltoday, today,Pickering Pickering interpreted belief to “there is goodness in every person. ” “Our job is to look belief to “there is goodness in every person.” “Our job is to look


for the inner light in every child and to teach the children to look out for the goodness in others,” says Sturrup. “That was true 175 years ago and will continue to be true for the next 175 years.” for the inner light in every child and to teach the children to look Students don’t ingather worship, but share out for the goodness others,for ” saysformal Sturrup. “That was truedo175 in periods extended and “Quakers years ago andofwill continue silence to be true for contemplation. the next 175 years. ” worship in silence, ” Sturrup says. “We teach the value of sitting Students don’t gather for formal worship, but do share stillperiods and thinking. It’s a silence busy, noisy world and it’s “Quakers easy to get in of extended and contemplation. caught up in that.” Being students to take a breath worship in silence, Sturrupsilent says.teaches “We teach the value of sitting still thinking. It’s a” busy, noisy world and it’s easy to get and and to listen to others. caught up in morning that. Being silent teaches students to take a breath At daily meetings, the Headmaster poses questions and to listen to others. ” to get students thinking about values such as simplicity. He At daily the Headmaster poses questions might ask, morning “What’s meetings, the simplest lunch: a banana and a coffee to get students thinking about values such as simplicity. He or a sandwich made with homemade bread and homegrown might ask, “What’s the simplest lunch: a banana and a coffee veggies?” The first is simpler to prepare, but the ingredients are or a sandwich made with homemade bread and homegrown sourced from distant countries. veggies?” The first is simpler to prepare, but the ingredients are “Simplicity is ancountries. unusual value in this day and age,” he says. sourced from distant “One“Simplicity key way we help to nurture it is through the uniforms. The is an unusual value in this day and age,” he says. students actually appreciate the uniform. “One key way we help to nurturethe it issimplicity through theofuniforms. The It creates a sense of equality between everyone. ” students actually appreciate the simplicity of the uniform. It Pickering was the first independent creates a sense of equality between everyone.”school in Canada to eliminate corporal accept students fromto any Pickering was thepunishment, first independent school in Canada country and religious background introduce eliminate corporal punishment, acceptand students fromguidance any counsellors. actions are unified values the school country and These religious background andaround introduce guidance counsellors. These — actions are unifiedkindness, around values the school and maintains today compassion, understanding maintains tolerance. today — compassion, kindness, understanding and tolerance. “We create a safe environment where students can take “We createsays. a safe students can take risks,” Sturrup “Weenvironment encourage where dialogue and debate, rather risks, ” Sturrup says. “We encourage dialogue and debate, rather than winners and losers.” Service to others, social justice and than winners and losers.” Service to others, social justice and pacifism are fundamentals in the school. pacifism are fundamentals in the school. Once the Centre for Creativity and Innovation opens, it will Once the Centre for Creativity and Innovation opens, it will house all of the classrooms. What’s now the main building, with house all of the classrooms. What’s now the main building, with its familiar familiarcentral centralpillars, pillars,will will renovated, with main its bebe renovated, with the the main floorfloor still acting as a meeting place. still acting as a meeting place. “Thenew newbuilding buildinghas hasbeen been designed to allow usteach to teach “The designed to allow us to in in the ways wayswe wewant wanttototeach, teach, ” Sturrup says.“Teachers were involved the ” Sturrup says.“Teachers were involved in the the design designprocess. process.We Wethought thought about 21st century skills about 21st century skills like like collaboration,and andwe wecreated created collaborative spaces as well collaboration, bigbig collaborative spaces as well as as areas ” ” areas to towork workindependently. independently. One thing that hasn’t changed over thethe years is Pickering’s One thing that hasn’t changed over years is Pickering’s commitment Global Leadership Program is is commitmenttotoinnovation. innovation.“Our “Our Global Leadership Program one of most innovative programs in North America, ” Sturrup says. one of most innovative programs in North America,” Sturrup says. “Students thethe world andand identify something “Studentsare areasked askedtotolook lookatat world identify something that and take steps to make thatthat that they theyfeel feelneeds needstotobebechanged changed and take steps to make change.” The program aims to create graduates who challenge change.” The program aims to create graduates who challenge the status quo. And it goes beyond academics. Says Sturrup: “We the status quo. And it goes beyond academics. Says Sturrup: “We want our students to live lives of greater fulfillment or meaning.” want our students to live lives of greater fulfillment or meaning.”

want our students to live lives of greater fulfil ment or meaning.”

are boarding students

West Lake Boarding Schoo West Lake Boarding School.

Pickering College in the 1930 Pickering College in the 1930s.

A Short History of

Visitwww.pickeringcol ege.on.caorcal 905-895-170 ext.259foradmis ioninformation.

A Short History of Pickering College Pickering College 1842 - opens in Prince Edward County as the

1842 - opensco-educational in Prince Edward County as the Westlake Boarding School co-educational Westlake Boarding School 1870s - becomes Pickering College in 1870s - becomes Pickering College in Pickering, Ontario Pickering, Ontario fire destroys the school 19041904 - fire -destroys the school the school builtopened and opened in Newmarket 19091909 - the -school is builtisand in Newmarket local Quakers after after local Quakers donatedonate land land - school is closed andbyused the government as 19171917 - school is closed and used the by government as a hospital for convalescing personnel a hospital for convalescing militarymilitary personnel 19271927 - re-opens as a boys’ - re-opens as a school boys’ school 19811981 - fire -necessitates a major overhaul; the school fire necessitates a major overhaul; the school sells off 200 acres of farmland that is now sells off 200 acres of farmland that is now College ManorManor College 19921992 - becomes co-edco-ed again again - becomes 20172017 - Pickering has 425 (JK to 12), - Pickering hasstudents 425 students (JK 300 to 12), 300 of whom are day students and 125 of whom of whom are day students and 125 of whom are boarding students

are boarding students

Visit www.pickeringcollege.on.ca or call 905-895-1700 ext. 259 for admission information.

Visit www.pickeringcollege.on.ca or call 905-895-1700 ext. 259 for admission information.


feature | Vintage Selections Est. 1984

The Essentials List

An inside look at top-performing wines By Michael Pinkus

U

sually, I write about limited releases, one-time wines that come through Vintages at the LCBO and that may never appear again. But once a year, I get the opportunity to taste wines known as “the Vintages Essentials” — think of them as the general list of the Vintages section. They’re wines that are available all year and should be available at most, if not all, Vintages locations. These wines have proven year after year to be top sellers, and once a wine reaches a certain selling-consistency plateau, it gets to be part of this exclusive line of wines. The essentials list fluctuates very little — many wines have been on it for years — and it is one of the most coveted categories to be in at the LCBO. But just because these wines

are always available and sell consistently does not mean they are always the same. Vintage date plays a huge part in all wines and the essentials list is no different, but unlike regular Vintages products, these wines can change without notice, and just because you liked the 2012 does not mean you’re going to love the 2013 as much. Having recently had the opportunity to taste through this year’s batch of the Vintages Essentials, I’m presenting a quick view of my top six selections. These wines below offer the best bang for the buck. Michael Pinkus is a multi-award-winning wine writer, past president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events app. Learn more at michaelpinkuswinereview.com.

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Ravenswood – 2014 Vintners Blend Old Vine Zinfandel California ($24.95, LCBO#359257) Zinfandel is the perfect BBQ wine, and this Ravenswood offering continues to deliver flavour for a price that’s hard to beat. With its elegant plum, black cherry cola, vanilla and white smoke, this wine makes it easy to see why Zin is their specialty. (¬¬¬¬+)

Catena – 2014 Malbec Argentina ($19.95, LCBO#478727) If you haven’t tasted a good Malbec, then you haven’t had Catena. This is an elegant and multi-layered wine, with its mochacherry-raspberry, blueberry, vanilla and coffee bean that finish with some long chocolatey notes. Time to get to know Malbec from the best. (¬¬¬¬+)

E. Guigal – 2012 Côtes du Rhône France ($16.95, LCBO#259721) Don’t be fooled by the under-$17 price tag. This wine is great now and will age another seven years without a problem. Silky smooth mouthfeel with chocolate, black cherry, vanilla and a mocha latte finish — an easy-drinking delight. (¬¬¬¬)

Taylor Fladgate 20-Year-Old Tawny Port Portugal ($67.95, LCBO#149047) Port is one of the great pleasures in life, and none makes it feel that way better than Taylor Fladgate. This gorgeous 20-Year-Old Tawny has spiced cherry, apricot and orange peel notes with great acidity on the finish. There’s also a little burn that lets you know that alcohol is there. (¬¬¬¬+)

Kendall-Jackson 2014 Vintner’s Reserve Chardonnay California ($19.95, LCBO#369686) Popular in the U.S., this wine does well here, too. Typical buttery-ness on the nose with a rich and creamy mouthfeel. There’s an apple middle and buttery, smooth finish, with some nice acidity to keep it in check. Fans of Cali-Chard, this will do you nicely. (¬¬¬¬+)

46 | York Life September October 2017

CastelGiocondo 2011 Brunello di Montalcino Italy ($49.95, LCBO#650432) Your special occasion bottle for now and into the future: silky black and red cherry fruit with hints of mocha, licorice, leather and cedar backed by tannins and acidity. In a big glass, it becomes approachable and elegant. (¬¬¬¬+)

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travel

Well, There You Go! Planning an autumn escape or a mini-getaway? Or, maybe you’re just on the move a lot. However and wherever you’re going, arriving with your health intact is key to success in both work and play. That’s where this clever kit comes in. The Saje Travel Safe On-the-Go Convenience Kit is designed to support your well-being wherever you go this fall, so you arrive soothed and refreshed. Safe Hands lotion fights germs to get you cleanly through airports and train stations; Arrive Revived Mist eases jet lag; and Restoral Ointment soothes skin irritations. Perhaps most importantly, the Eater’s Digest Remedy relieves an upset stomach. (Take that, turkey dinner!) It’s the perfect companion for travel by plane, train or car to Thanksgiving feasts this season. $44.95, Saje.com — Karen Robock

GoodLifeMagazine.ca | 47


travel | Getaway

Rustic Gem

Soothingly simple accommodations set the stage for relaxed indulgence at this historic resort in the Kawarthas By Jacqueline Kovacs

48 | York Life September October 2017


V

iamede, a historic, full-service resort on Stoney Lake in the Kawarthas, describes itself as “boldly different.” While that does ring true, those two words don’t quite capture the entirety of the Viamede experience, as my angler husband, Patrick Walsh, and I recently discovered. A short drive from Peterborough, Viamede not only boasts over half a kilometre of glorious shoreline, but also a wealth of ways to relax and unplug from the hectic pace of day-to-day life, while feeling pampered and indulged — minus any uncomfortable pretense and attitude. Here’s what we experienced. GoodLifeMagazine.ca | 49


travel | Getaway STAY If you’re looking for five-plus-star, big-city hotel finishes and accessories, look elsewhere. But if you’re seeking soothingly simple accommodations that meet your needs and suit an at-thecottage vibe, this is your getaway. Our spacious suite included a generous living/dining area with kitchenette and two-sided fireplace, bedroom with king-size bed and Jacuzzi, as well as two balconies and flat-screen TVs. There were

Viamede’s forest-to-table approach to food is a large part of what attracted chef Jay Nutt to the Stoney Lake resort. 50 | York Life September October 2017

only two of us, but the suite could easily fit a couple of active children too — in a pared-down space that eliminates the worry that the kids might wreck something. That said, families may prefer one of the resort’s one-, two- or three-bedroom air-conditioned cottages, the largest of which can sleep up to eight people. They, too, include a kitchenette, living/dining space and a patio, complete with barbecue. Wherever you choose to stay,

The menu at the ninetable Mount Julian may change by the day, depending on what fresh local ingredients chef Jay Nutt can find

your booking at Viamede includes access to all of the resort’s programs and activities, as well as a satisfying breakfast buffet. EAT Breakfast fans will appreciate Viamede’s morning spread. Those who like it hot can fill up on scrambled eggs, sausage, bacon, home fries and fried tomatoes. But you can also enjoy fruit, yogurt and cereal, as well as coffee, tea or hot chocolate. The buffet is available every morning from 8 until 11, but throughout the day you can get water, coffee and tea, as well as freshly baked cookies and fruit to snack on. For heartier fare, The Boathouse offers a lunch and dinner menu that emphasizes local, sustainable ingredients. Enjoy a turkey ciabatta with cranberry-apple chutney and fresh, local greens or a six-ounce burger on brioche with all the trimmings; or opt for the crispy perch salad, listed as an appetizer but worked as a delicious lunch main for me. For a dining experience you won’t soon forget, reserve a spot at the nine-table Mount Julian. We chose the seven-course tasting menu (there are also five- and nine-course options), which included an asparagus, grape tomato and 12-year-old goat cheese salad; chilled wild leek and potato soup; and pan-seared perch with corn and edamame and white wine butter, among other freshly prepared delights. Each course was paired with a taste of an exceptional wine, selected by Viamede general manager Ben Sämann, who also acted as meal server, explaining where and why various ingredients were chosen. The menu at Mount Julian not only changes with the season — it can change by the day, depending on what chef Jay Nutt and Sämann find in the forest, at local markets or on the resort’s own farm. In other words, each meal is a unique and delicious experience. PLAY Given its enviable shoreline, Viamede has an abundance of summertime activities, including renowned fishing (see “Catching a Break”), but the fun doesn’t end come fall. In the cooler seasons, this year-round resort changes its focus to relaxation, Sämann explains. “Sit by the fire, have a cappuccino, read a good book, go for a hike before warming up again. We call our theme ‘Après-ski, without the risk of skiing.’” Beyond wintry walks, you can take advantage of Viamede’s modern indoor/outdoor pool,


steam room and sauna, and fully equipped gym. You can also treat your tired muscles to a massage from registered massage therapist Jenny Chambers, who operates Stony Lake Spa within the resort. The spa also doubles as a yoga studio for those seeking a little Zen. Indeed, it’s hard not to feel remarkably relaxed and reconnected at Viamede. From the pared-down, embrace-nature accommodations to the artfully delicious dining to the staff who embody the perfect balance of friendly and professional, this resort will have you coming back for more.

Family Owned & Operated Established 1842

Viamede owner Ben Sämann displays one of the morning’s catches.

catching a break

So much of Viamede is historical integrity and sustainability meet modern convenience. That’s why guests can check out the historic Mount Julian or visit the property’s farm, and then enjoy the new indoor/outdoor pool, steam room, sauna and gym. It’s the best of both worlds.

It’s 6 a.m. and Viamede Resort’s owner and general manager, Ben Sämann, is already down at the dock on Stoney Lake casting for cruising bass. Soon I arrive, and we head out for a few hours of fishing aboard the resort’s Boston Whaler 150 Montauk. Sämann has been fishing these island-and-reef-dotted waters since buying Viamede in 2010, and in short order both he and I are catching and releasing large- and smallmouth bass, as well as perch, pumpkinseed and rock bass. So goes the morning ritual at Viamede, where angling guests are invited to join the owner himself for his daily dose of fishing. Lying at the eastern end of the Kawartha Lakes region, Stoney is regarded as one of southern Ontario’s top fishing hot spots, and for good reason. Renowned not only for its bass fishing, the 28-square-kilometre lake also serves up plenty of panfish, walleye (or pickerel, as they’re known locally) and monster muskies. While Sämann is a decided bass aficionado, the lifelong angler is happy to point guests in the right direction should they want to tackle the lake’s other species on their own. But for a fun, fish-filled morning — punctuated with great conversation about Stoney’s storied history — it’s tough to beat sharing a boat with the amiable owner of historic Viamede. — Patrick Walsh

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GoodLifeMagazine.ca | 51


travel | Smarts

How to

Save for a Holiday Why do you never get out of Dodge? Because you’re not trying hard enough. The biggest reason people don’t travel is they think they can’t afford it. You’re smarter than that By Doug Wallace 1. Believe it. Adopt the mindset that “you can do it” rather than mentally shutting down your travel goals the minute you envision them. 2. Schedule it. Pick the best time of year to visit your dream destination, then assign it a month — and a year if it’s a doozy. It’s harder to back out of something once you’ve put it on the calendar and your whole family has seen it. 3. Timing is everything. Travelling just before or after high season can lead to savings, and some destinations offer deals during these low periods. 4. Take the long view. Start browsing for vacation packages well before the rest of the world does. Buy the flights as soon as you can, so that when travel time comes, they’re already paid off.

52 | York Life September October 2017

5. Grow it. Contribute a few dollars every week or every paycheque to a fund created specifically for the trip. Do the math and establish a monthly contribution goal or, better yet, set up an automatic savings option through online banking. Even a wee amount will add up quickly. 6. Throw in the points. Redeem any travel reward points collected on your credit card. Sign up for frequent-flyer memberships with all the airlines if you haven’t already. Ditto for the hotel chains, which often results in free breakfast — even an upgrade. 7. Pad it. Kick in all the extra funds that come your way: dividends, work bonus, piggy bank, $10 lottery-ticket win, everything. 8. Package it. When booking, take advantage of any bundling options when you can, particularly with websites like Expedia.ca.

9. Research deeper. Find discount accommodations like family-run B&Bs and decent hostels so you can splurge elsewhere. 10. Think small. While online sites like Hotels.com and Trivago.ca can be true friends, consider that privately owned hotels are easier to negotiate with about both rates and room upgrades. You may have to just turn on the charm when the time comes. 11. Go local. If saving is extremely difficult for you, spend your vacation time in a neighbouring community or at a country inn or spa. You don’t have to go far to feel like you’ve been away. 12. Reach out. Any university friends or long-lost relatives with spare rooms in far-off places? Go for it. Just remember Benjamin Franklin’s rule: Guests, like fish, begin to smell after three days.


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feature | Cover Story

THE OF

The real life of television star AND philanthropist Joan Kelley Walker By Kasie Savage | Photography by Jim Craigmyle

54 | York Life September October 2017


O

n the edge of town, where Aurora meets King Township, lies the inconspicuously nestled estate of the Walker family. And while their surname sounds ordinary, their lives are far from everyday. Joan Kelley Walker, a fixture in the Canadian television entertainment industry (most recently featured on Slice’s The Real Housewives of Toronto), is not only one of Canada’s most well-connected and wealthiest women, but also a devout philanthropist, mother of four (two sons and two stepchildren), community volunteer and wife to Magna International CEO Don Walker. Her privilege becomes apparent as you enter through not one, but two wrought-iron security gates, bookended by a lush forest of pine and spruce trees. A long driveway leads you to the Walkers’ homestead — a 19th-century farmhouse reproduction flanked by a spacious coach house, on 15 rolling acres of apple orchards, an apiary, vegetable and herb gardens and trees galore. GoodLifeMagazine.ca | 55


feature | Cover Story

While the outside is nothing short of bucolic, the interior of the home can only be described as farmhouse-glam. Walker greets me with rollers in her hair as a laid-back Labrador and a perky German shepherd pup mill about excitedly. A team of stylists from the Toronto Fashion Academy arrange designer gowns on a rolling rack in the opulently large kitchen, while a makeup artist talks “looks” and arranges his supplies. House staff busy themselves, moving room to room, making for an all-around frenzied scene. A quick house tour reveals endless rooms, well-appointed sitting areas, an indoor pool complete with waterfall, and a rooftop terrace with sweeping views of the orchards, but any sense of ostentation vanishes once you meet the warm and welcoming woman of the house in person. A small-town girl at her core — born and raised in Wilcox, Sask. — Walker has spent the bulk of her life committed to improving the lives of others. As a World Vision goodwill ambassador, she has been on numerous trips throughout Africa and Central America, and knows full well how fortunate she is to be able to help those in need. Currently, the Walkers sponsor 30 children through World Vision, but on a larger scale, she recalls one of the missions to Africa that left the greatest impression on her. “In Mozambique, we support a 20-squaremile plot of land that was without organization or roads. Together (through World Vision), we built roads, a well and made a plan for 20 years of sustainability,” Walker says. “The impact is extremely powerful. We were at a well we had built and a mother came up to me and said, ‘Thank you for the well, because now I know my children won’t die of waterborne disease.’ So the impact of that is so great on so many levels. As a mother and as a human being, I believe that we should all have access to clean water.” Although many of her philanthropic efforts have had a global impact, Walker is quick to stress that helping others and making a difference can start small. “I grew up in a town where the church was central to the community and people were neighbourly and helped each other out in any way they could,” she says. “I have been doing what I can my whole life. I like to help people.” Joan Kelley Walker loves bringing the outdoors into her King City home, so the house is dominated by glass windows, doors and skylights. Plus, she says, the property’s tranquility fuels her. 56 | York Life September October 2017


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She stresses that income makes no difference in the ability to do good. “People can help out by doing anything. There’s so much need locally and in our own community,” Walker says, giving such examples as cutting a neighbour’s lawn or sending someone extra baking. “Keep an eye out for each other — that’s the way we should all live. I like to support Neighbourhood Network [a non-profit branch of Magna International]. They help all sorts of people who you would never know needed help.” When she’s not donning her charity hat, she enjoys spending time with her family, hunkered down at home — whether in King,

“What makes a house a home is the love that is in it. Forget the decor, that’s the fun part. I get such a kick out of looking out my window at a bird feeder. I love bringing the outdoors in”

their pied-à-terre in Toronto, their retreat in Muskoka or their other houses in Colorado and Florida. Regardless of the locale, Walker is passionate about what truly makes her home beautiful. “What makes a house a home is the love that is in it,” she says. “Forget the decor, that’s the fun part. I get such a kick looking out my window at a bird feeder. I love bringing the outdoors in, and we have a lot of glass and windows in this house to achieve that. I wanted a home that was super-comfortable, and this is a big house, but we use every inch of it. There’s no place where I tell the kids, ‘Don’t sit there, don’t eat there.’ This is a house to be lived in.” Glass windows, doors and skylights dominate the residence, which not only lets the beauty of the outdoors in, but also punctu

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feature | Cover Story

ates Walker’s reasons for choosing King as the location of the family’s main residence. “I grew up in a farming community, so I’m used to having wide open skies and space. But the most important thing is the tranquility that you get out here. I get charged up with the peacefulness of King City. It allows me to keep my strength. It fuels me.” What also fuels the fit and fabulously chic Walker are the opportunities coming her way since appearing in Toronto’s edition of The Real Housewives reality show franchise. From a soon-to-be-launched collection of dresses — which she describes as “low- to moderately priced, fabulous dresses that any woman can wear” — to a lifestyle collection of home furnishings and decor, this It Girl is enjoying some fame to accompany her fortune. But as any friend of Walker’s or fan of the show knows, Walker’s wealth does not betray who she is at her core — compassionate and caring, thoughtful and generous, preferring to be defined by her philanthropy rather than her designer wardrobe. As the interview wraps up, Walker invites me back to her home once the apples in the orchard are ripe for picking. “You’ll have to come and fill up some baskets,” she says warmly. “We have so many apples to give.”

Joan Kelley Walker’s

local hot spots Dining: • Fishbone Restaurant, Aurora • Locale, King City Shopping: • Dekade Clothing, Aurora • Trend Boutique, Aurora • Injoy Boutique, Aurora • Upper Canada Mall, Newmarket Relaxing: • the tree swing on her King Township estate • the white leather lounger in her dressing room Walker believes in giving back — both at home and abroad. A World Vision goodwill ambassador, she has travelled to multiple projects in Africa and Central America. Her family also sponsors 30 children. 58 | York Life September October 2017


feature | Franklin Club

Angling for an Escape A look at the timeless appeal of thE exclusive Franklin Club

S

B y A n d re w H i nd

60 | York Life September October 2017

et amid the pristine landscape of northern York Region is a little-known oasis of gentility and tranquility that has been beloved by those with a passion for angling for more than a century. Though the Franklin Club may not be well known, membership is exclusive, limited and highly sought-after, which lends it an enticing air of mystery. The attraction to the area dates back to 1909, when a group of doctors from St. Michael’s Hospital in Toronto decided to form a private fishing club where they could easily escape to for a weekend or holidays. The ideal locale would have a well-stocked lake in a bucolic country setting, be within easy reach of the city and be accessible by train. They found the perfect spot near Mount Albert — a parcel of farmland and mixed woods with three large ponds, including a 22-acre millpond known as Franklin Lake.

The doctors leased the land from its millerowner and established their dream retreat, whose name they chose because of its proximity to West Franklin. “The doctors came out for weekends, or even just an afternoon, to fish and relax,” manager Jim Oosterbroek says. “They came by rail, and lore is that conductors would stop the train just before Mount Albert so they could disembark. When they were returning home again, they would flag down a train and hop back aboard. There wasn’t an official train stop here.” To ensure the ponds remained well stocked, the Franklin Club established an on-site fish hatchery, specializing in speckled and rainbow trout. Eventually, this became the largest private fish hatchery in Ontario and one of the main suppliers of fresh fish to the Toronto market. The revenue from the hatchery helped cover the club’s expenses.


GoodLifeMagazine.ca | 61


Photos courtesy of The Franklin Club

feature | Franklin Club

The Franklin Club had enjoyed 30 years of success when Hurricane Hazel hit in 1954, destroying the dam and draining the main pond. The club fell into decline. Resurrection came in the form of John Noble of Sutton, who bought and restored the property. These days, members and their families enjoy club activities all year.

The place operated successfully for 30 years until Hurricane Hazel blew through in 1954, destroying the dam and draining the main pond. In the aftermath of this devastation, and without the funds to make the necessary repairs, the Franklin Club fell into decline, its future in doubt. The club likely would have disappeared forever if not for Sutton native John Noble, who purchased the property, rebuilt the dam, re-established the hatchery and painstakingly built up membership. Over the years, he accumulated more land until the grounds grew to their current 200 acres of woods and fields. His work complete, Noble sold the club to the members in 1968. It began to operate very much as a private golf club does, with limited equity-based membership. For the past three decades, Oosterbroek has ensured the Franklin Club remains healthy and vibrant. He also oversees the trout hatchery, with hatches of 60,000 to 100,000 62 | York Life September October 2017

fingerlings each year, which go into the lake, or are sold or used internally. As a University of Guelph graduate with a bachelor of arts in marine biology, he’s ideally suited to the task. “We have a diversified membership today — we have doctors, lawyers, businesspeople and teachers all unified by a passion for fishing,” Oosterbroek says. “Our members, including their families, enjoy participating in the wide range of outdoor activities at the club, including swimming, barbecuing, boating, hiking and, in winter, skiing and skating.” The heart of the Franklin Club is the historic 4,000-square-foot lodge, a former farmhouse that dates back well over a century. The lodge includes a relaxing lounge with an open-hearth wood-burning fireplace, meeting room, 40-seat dining room with meals prepared by a trained chef, five bedrooms on the second floor for overnight accommodation and a deck with views of the surrounding countryside. The lodge hosts a number of

social events, among them a lobster fest, tea parties, and beer, wine and scotch tastings, throughout the year. Four fly-fishing pros (including a member of the Canadian National Fly Fishing Team) are on staff, offering clinics and courses to members. And fishing isn’t limited to the summer months; because the club is not limited by provincial restrictions governing the trout fishing season, it offers fishing 365 days a year, including ice fishing in propane-heated huts. “The benefits are so numerous that membership at the Franklin Club is coveted. Membership is limited to 200, but we’re always looking to fill vacant spots,” Oosterbroek says. “We offer trial memberships, where people try membership and all its privileges for a year before embarking on a financial investment.” And so it becomes clear why the Franklin Club isn’t better known: its loyal members want to keep this appealing retreat a secret for themselves.


feature | Business Profile

Skin Deep How the Derma Lounge’s Susan Khalili puts the “care” in skin care By JOANN MACDONALD | Photography by Naomi Hiltz

W

hen Susan Khalili asks new clients if they wear sunscreen — and trust me, she will ask — she sincerely hopes the answer is yes. With 18 years of experience caring for people’s skin, the owner of the Derma Lounge in Aurora makes her living providing skincare services and products. But her most important message is absolutely free: The majority of skin’s aging is the result of UV rays from the sun. “People spend money on skin care and neglect sunscreen,” she says. “You might as well throw your money down the drain.” With a genuine concern for her clients, Khalili notes her marker of success is more about people than profits. “I’ve always loved what I do. I really take pride in it,” she says. “To me, a successful business is all

about that relationship with the client.” When Khalili embarks on a new relationship with a client, she sits down for a free one-hour consultation. “I’ve always loved to teach,” she says. “It’s a whole hour of educating the client.” She asks new clients to bring in everything they use on their skin and then discusses ingredients and how she favours those proven by the FDA and research. She explains what clients need to have good, healthy skin. A graduate of Toronto’s Elmcrest College of Applied Health Sciences and Spa Management, Khalili began her career as a cosmetic laser technician for LCI Lasercom, the first Canadian company to open laser hair removal clinics in Ontario and Quebec. She next worked for acne

GoodLifeMagazine.ca | 63


feature | Business Profile

specialist Dr. Leon Herman, furthering her skills in microdermabrasion and peels. After 11 years, she moved on to the office of Dr. Kris Conrad, a cosmetic surgeon, where she spent five years as a medical aesthetician. Khalili then shared her skincare knowledge as a medical aesthetics teacher at Canadian Beauty College in Newmarket, before friends and family persuaded her to start her own business. So in 2012, she opened the Derma Lounge. Her new Aurora location, which has been open for a year, attracts not only local clients, but also those from Toronto, Oakville and Brampton.

If you’re travelling south this fall or winter, don’t forget your sunscreen. Lots of it.

“I stick to the fundamentals and use products that have been researched over time,” Derma Lounge’s Susan Khalili says. “I put clients on simple regimes, proven by facts” Clients visit the Derma Lounge for services such as facials, facial peels, microneedling, laser hair removal and cosmetic injectables. If you want Hollywood-level skin care, “The Perfect Derma Peel” comes from Beverly Hills and promises to soften fine lines and wrinkles, improve the clarity, tone and texture of your skin and control acne, among other things. “You end up with a nice rejuvenated skin,” Khalili says. Two days after a purchase or procedure, expect a text from Khalili, checking in. “It’s not about volume for me,” she explains. “I see only three or four clients a day.” Clients come mainly through word of mouth and many have been seeing her for more than a decade. Her youngest client is 11 and she regularly treats teen acne. Products sold at the Derma Lounge are medical-grade, meaning they’ve been ordered 64 | York Life September October 2017

by a physician. As a medical aesthetician, Khalili doesn’t provide the usual spa facial, which might include a massage and is geared largely to relaxation. Rather, she focuses on any skin conditions a client might have — redness, aging, acne or rosacea, for example. “The vast skincare market can be overwhelming,” Khalili says. “I stick to fundamentals and use products that have been researched over time. I put clients on simple regimes, proven by facts.” And she uses herself as a guinea pig, trying new products on her own skin before offering them to clients. New clients often complain that previous laser hair removal procedures haven’t worked. Khalili cautions that laser hair removal must be done correctly and with the right equipment. Whereas an “inexpensive” laser hair removal machine might cost $50,000, Khalili’s

two machines ran her $130,000 and $150,000. “You have to do your research and ask questions,” she says. “I give the names of my machines to clients so they can look them up online and see that they’re reputable.” It’s a costly service that, performed correctly, will be time-consuming. Khalili advises against taking advantage of cheap deals, which may involve quick visits. “If you can buy a machine, you can do laser treatments,” she notes. The machine’s seller provides training, but operators may have no previous training or experience. One last piece of (free) advice from Khalili: If you’re travelling south this fall or winter, don’t forget your sunscreen. Lots of it. “When I travel south,” she says, “half of my luggage is sunscreen.” Find out more at thedermalounge.com.


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Magna Hoedown, Aurora

Now in its 29th year, the Magna Hoedown is the largest annual fundraiser in York Region. Over nearly three decades, the event has raised $11 million for local charities, non-profits and community groups. Along with friendly competitions, food and line dancing, this year’s festivities (September 15 and 16) include entertainment from headliner Tom Cochrane with Red Rider, country singer/songwriter Dani Strong and last year’s Hoedown Showdown winner Mac Shepherd, from Keswick. In the end, the money raised will support some 82,000 residents across York Region. Talk about putting the “fun” in fundraising.

66 | York Life September October 2017


P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • info@fischercustomcabinets.com • www.fischercustomcabinets.com P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • info@fischercustomcabinets.com • www.fischercustomcabinets.com

P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • info@fischercustomcabinets.com • www.fischercustomcabinets.com


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• •

York Life Aurora/Newmarket Sept/Oct 2017  
York Life Aurora/Newmarket Sept/Oct 2017  
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