York Life Aurora/Newmarket July/August 2017

Page 1


Nicole Pollock Putting a fresh face on the events industry

SUMMER SPECIAL! • easy recipes • local beer & wine • vacation ideas • home decor tips


Can you tan safely? York Life July August 2017 | 1


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contents J U LY / A U G U S T 2 0 1 7

in every issue 7

Living well News, tips and fun facts

31 powder up! Take your guest washroom

from drab to fab

48 escape to the eastern algarve The sunny side of Portugal

66 like a local Sibbald Point, Georgina

Food & drink


34 drinking in york region A roundup of top local

18 summer checklist Must-haves for outdoor living 20 Gold Rush Tips for the perfect fake tan HOME 24 perfecting the custom home This husband-and-wife team

creates homes that impress

29 budding artist Five steps to your own beautiful

floral arrangements

vineyards and breweries

36 Summer Pleasures Three simply delicious recipes 39 In the kitchen with... Food in Motion, Aurora Travel 44 Marvellous Moncton This charming Maritime city

puts you in perfect proximity to the delights of New Brunswick

47 how to pack a suitcase Get your gear ready in a snap

looks on the bright side of life

FEATURES 53 town treasures The Newmarket Museum

curator shares her favourite local artifacts

56 snack kings

Meet the Neal brothers, two Aurora boys who created one of Canada’s most recognizable natural snack brands

60 all the right moves Nicole Pollock used the

discipline of dance to step successfully into the events industry

Cover photo: Jim Craigmyle

Find the recipe on page 37!

York Life July August 2017 | 3

York Life

editor’s note

Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Jacqueline Kovacs

Soak Up Summer! Not gonna lie: This is my favourite time of year. Winter coats and boots are a distant memory, grocery stores are bursting with fresh produce, and people are out and about, smiling and socializing. On our street, there are often spontaneous pot lucks enjoyed on porches and patios. It really does seem that the living is easy. In keeping with that easy, breezy spirit, this issue we’re bringing you some simply delicious summer recipes (emphasis on simple!). Whether you want a cool, sweet treat for your own backyard barbecue, an elegant no-fuss starter for a dinner party or a fresh, hearty sandwich for a picnic, you’ll find what you need, starting on page 38. All that outdoor living, though, isn’t without its potential downsides — from bug bites to sunburns. Find easy ways to protect yourself and your family on page 18. Consider, too, bringing the outside in. Our guide to DIY floral arranging (page 29) shows you how to do just that. Looking for inspiration of another kind? Read all about Nicole Pollock, the impressive dancer-entrepreneur gracing our cover, and find out how she used discipline and determination to carve out her own spot in the event industry and overcome a highprofile pitfall. Her story starts on page 40. Happy summer! Jacqueline Kovacs

Three Things I Love From This Issue:

copy editor Deanna Dority Contributors Liz Bruckner, Jim Craigmyle, Naomi Hiltz, Sue Kanhai, Joann MacDonald, Leslee Mason, Julie Miguel, Rachel Naud, Tracy Smith, Andrea Karr, 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 Tibodeau, LuAnne Turner, Jennifer Dallman Director of Business Administration Phil Sheehan Director of Distribution Mike Banville

York Life, Newmarket, Aurora and Area is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or 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.

York Life 580B Steven Ct., P.O. Box 236, Newmarket, ON L3Y 4X1 905-853-8888

Finding a new sweet-tooth satisfier, p. 38.

4 | York Life July August 2017

Time to marvel over Moncton, p. 44.

Practical powder room inspiration, p. 31.

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 • W W W. N I C H E D E C O R . C A

York Life July August 2017 | 5

Family Law Family Law Uncontested Uncontested DivorcesLaw Family Divorces Real Estate Uncontested WillsReal and Estates Estate Divorces

Wills and Estates Real Estate

Wills and Estates

Jason K. Allan 15393 Yonge Street, Aurora, Ontario L4G 1P1 Tel: (905) 726-3188 • Fax: (905) 726-3098 www.jallanlaw.com • jason@jallanlaw.com

Jason K. Allan Jason Allan 15393Yonge YongeStreet, Street, Aurora, Aurora, Ontario 15393 OntarioL4G L4G1P1 1P1 Tel:(905) (905)726-3188 726-3188 •• Fax: Tel: Fax: (905) (905)726-3098 726-3098 www.jallanlaw.com • jason@jallanlaw.com

www.jallanlaw.com • jason@jallanlaw.com

living well Take It Outside Nothing says summer like dining alfresco. And while casual dining speaks to the season’s laid-back vibe, there’s something about a beautifully laid table set out in the summer breeze that elevates the occasion. To give your next outdoor dinner party a certain je ne sais quoi, we asked Christina Rivers, social sales manager for Vaughan-based byPeterandPauls.com, for her top three tips.

Think texture and colour: “Even within, say, a white palette, you can work with linen or a patterned white to add a little oomph,” Rivers says.

Alter heights: With flowers, consider having two higher arrangements and then one medium and one short. “The same with candles,” she says. “You want to have different heights.”

Use nature: “If you’re scrambling, green apples, lemons or oranges in a clear bowl will add life to your table,” Rivers says. “Or use branches or leaves, or collect pebbles from your garden. Bringing life to your table is a great way to go.”

York Life July August 2017 | 7

living well | Health

Picnic Problems Picnic lovers beware: Summer can be high season for the 11 million annual cases of food-borne illnesses, characterized by nausea, vomiting and diarrhea. Outdoor lunches and dinners may mean that foods are not properly refrigerated, allowing bacteria to grow and thrive. To protect yourself and your fellow diners, bring plenty of ice packs to keep food cold, and consider freezing or refrigerating your food the night before so it stays colder longer. — Rachel Naud

Don’t forget the cold packs!

Drink Up? The next time you’re jonesing for a caffeinelaced energy drink, think twice. A recent study found that participants who drank four cans of a popular energy drink experienced abnormal changes in their blood pressure and heart’s electrical activity compared with participants who drank a control beverage with the same amount of caffeine. Studies are still ongoing, but the takeaway: Avoid or limit energy drinks if high blood pressure or cardiac conditions are a health concern for you. — Liz Bruckner

Hit Your

Health Goals Want to get fit this summer? Or maybe challenge your friends to a step contest? There’s an app for that. Samsung Health lets users track and set goals for everything from steps taken to stairs climbed. Plus, you can log meals, caffeine and water intake, sleep and more. For extra motivation, enable notifications to nudge you toward your goals. health.apps.samsung.com. — R.N.

happy trails If Canada’s big 150th has you hankering to take in more of our gorgeous country, consider taking on The Great Trail, created to coincide with our nation’s sesquicentennial. This one-of-a-kind recreational trail runs from Newfoundland to British Columbia and is 24,000 kilometres, making it the longest trail in the world. Bonus: To keep ambitious hikers and bikers fuelled, Clif, the energy bar company (clif.ca), is handing out nut-butter-filled organic energy bars along high-traffic portions of the trail in Quebec, Ontario, Alberta and B.C. Find out more about The Great Trail at thegreattrail.ca or download the app on Google Play or at the App Store. — R.N.

8 | York Life July August 2017

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York Life July August 2017 | 9

living well | Home


Want a more luxurious sleep and to do some good while you’re at it? This limited edition pillowcase might fit the bill. Casper, an online mattress-and-bedding-expert company, has partnered with Peace Collective to create this pillowcase featuring community-inspired designs. Made with Supima cotton, it offers cool, crisp comfort and get softer after each wash. Best of all, sales of this sleeper hit will benefit the Boys and Girls Club of Canada, which provides programs and services for children and youths across the country. $65, peace-collective.com — Rachel Naud


Natural Selection “There are endless possibilities when it comes to pulling your decor inspiration from the great outdoors,” says Sima Yazdan, vice-president of operations at Aurora’s Niche Decor. “We are talking about edgy, sophisticated and modern elements that draw into your space by providing the same earthy comfort you gravitate towards in nature.” This beachy console table, crafted by designer Matthew Williams, is a stunning example of how raw-wood accent furniture can add organic and artistic flair to your home. Teak Wood Console, $1,279, available at Niche Decor, nichedecor.ca

Lighten Up! Talk about adding a splash of colour! Inspired by paint pouring from a bucket, this Powers Table Lamp would be playful in any space — from your child’s room to a funky home office. $68.99, wayfair. ca — R.N.

10 | York Life July August 2017

2,500- 4,500



The average price of a furnace or air conditioner in Vaughan (including installation)


The Feeling Stays With You.

Discover Ingenuity You Can Feel When elegance and intensity converge, remarkable ideas take shape. Lincoln MKX exemplifies this progressive way of thinking. From the moment you slip behind the wheel, a feeling of quiet confidence washes over you. With its effortlessly engaging drive, the 2017 Lincoln MKX influences you in ways that are truly empowering. Ways designed to inspire extraordinary drives and exceptional experiences. When you’re away, your Lincoln MKX patiently awaits your return, to welcome you, invite you in, and even illuminate your path in the darkness. As you approach, it senses your key fob from about 3 metres away and slowly raises its exterior LED lights and signature lighting. It also graciously casts a luminous welcome mat with the Lincoln logo on the ground beneath each sideview mirror. LED lights in the door handle pockets glow with an intensity that’s finetuned to the exterior colour. Inside, the cabin puts on a show with ambient lighting. Once you close the door and relax into your seat, Lincoln MKX deploys the autofold sideview mirrors with memory according to your personalized settings. It’s been expecting you.


905.853.5000 www.shanahanlincoln.com

living well | Food & Drink

Party On

Sustainably Picnic season just got greener, thanks to Greenmunch.ca, an online supplier of planet-friendly entertaining and lifestyle products. The Calgary-based company offers a host of stylishly compostable and reusable goods, including coffee cups; dinnerware; drinking bottles; patterned paper, glass or stainless steel straws; wooden cutlery; and spill-free lids that can be used with Mason or canning jars. — Liz Buchner

Why W e ’ re


Pe achy K een Chock full of minerals like calcium, potassium, magnesium, iron, phosphorus, zinc and copper, these summertime beauties are also low in calories and a good source of dietary fibre. Delicious additions to pies, cakes, cobblers and jams, peaches are of course wonderful on their own raw — or grilled. That’s right. Brush four pitted peach halves with two tablespoons of brown sugar and two teaspoons of cinnamon. Grill over medium heat for five minutes or until peaches are tender and sugar has melted. — L.B.

Great Grilling This deluxe professional barbecue grill box by Camp Chef converts flame to infrared heat, meaning the cast iron grill grates will sear your meat to perfection every time. It has a temperature gauge built into the lid, and any grease drippings are vaporized to infuse food with a barbecue flavour. walmart.ca, $217.98 — L.B.

12 | York Life July August 2017

SANGRIA The quintessential summer bevy, this sangria is infused with tart green apples for a dose of zing.

You’ll need: 2 green apples, cut into small pieces Zest of orange, cut in long strips with a vegetable peeler 3/4 cup fresh orange juice 3/4 cup brandy 1/2 cup fresh lemon juice 1/3 cup sugar 1/4 cup orange liqueur 1 750 mL bottle red wine 1 cup club soda orange slices Stir apples and orange zest with juice, brandy, lemon juice, sugar and orange liqueur in a large pitcher. Let sit at room temperature for an hour, then add wine; stir to combine. Pour sangria over ice, add club soda and garnish with orange slices.


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York Life July August 2017 | 13

living well | Beauty

Trend Alert

Skip eye makeup this season — even mascara, if you dare. Instead, balance your skin tone with a touch of foundation or concealer, fill your brows and swipe on a bold lip. Simple is beautiful.

Beauty Steal!

Bye-bye bed head. These new creamy hair masks (with disposable caps) make it easy to treat dry, frazzled locks while you sleep. Acai brightens and protects colour, Coconut nourishes and repairs, Shea prevents breakage and Rose smoothes and combats frizz. Sephora Collection Hair Mask, $6, sephora.ca

Let’s Get Physical Mineral (a.k.a. physical) sunscreens are having a moment. Unlike chemical sunscreens, these sit on top of the skin to block UV rays, making them less likely to irritate skin. Zinc oxide and titanium dioxide, the filters used in mineral products, are also potentially less toxic than chemical filters. Plus, unlike older generations, the latest mineral formulas won’t leave a chalky residue. (For more on the importance of sunscreen — and how to use it properly — see page 17.) Neutrogena Sheer Zinc Face Mineral Sunscreen SPF 50, $20, neutrogena.ca Elizabeth Arden Prevage City Smart Broad Spectrum Sunscreen SPF 50 Lotion, $85, elizabetharden.ca Eau Thermale Avène High Protection SPF 50 Ultralight Mineral Lotion, $28, eau-thermale-avene.ca/en

French Lessons • Made with 89 per cent Vichy Mineralizing Thermal Water, Vichy’s new skin booster hydrates the skin and strengthens its barrier to prevent moisture loss. The 15 minerals in the thermal water also protect against UVA rays and other environmental skindamagers. Vichy Minéral 89 Fortifying and Hydrating Daily Skin Booster, $40, vichy.ca

14 | York Life July August 2017

French women are known for seemingly effortless beauty. Their secret? Goodies from the local pharmacy. Try these wonders for a little French flair. • Modelled after Biologique Recherche’s cult fave face lotion, P50 Corps is the full-body equivalent of a face toner. It exfoliates and balances the epidermis and helps other products like body lotion absorb more fully into the skin. Biologique Recherche Lotion P50 Corps, $150, one2oneonline.com

• This brand of luxuriously affordable body washes just launched in Canada this year, but Le Petit Marseillais been available in France since the ’80s. The scents — Vanilla Milk, White Peach & Nectarine, Lavender Honey, Cotton Milk & Poppy and Orange Blossom — are soft, sweet and feminine. Le Petit Marseillais Extra Gentle Shower Crème, $8, lepetitmarseillais.ca

SUMMER CHILDREN’S CAMP Looking for a camp for the animal lover in your home?


Campers will learn about animal health and wellness, pet first aid, animal enrichment and much more through handson experience with pets of all kinds. They will also enjoy exciting games and crafts for a week full of animal fun.



Ontario SPCA PEAC 16586 Woodbine Avenue, Stouffville

$195 per child


Phone: 905-898-7122 ext. 391 Email: clund@ospca.on.ca Online: peac.ontariospca.ca/camps

Two sessions to choose from!

Ages 6-8

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*All camps run Monday to Friday from 9am to 4pm. Additional child care or child-minding is not available before or after camp hours. Please note that we are NOT a nut-free building.

Visit peac.ontariospca.ca to register online.

For more information contact: The Ontario SPCA Provincial Education & Animal Centre Phone: 905-898-7122 ext. 370 Email: clund@ospca.on.ca Website: peac.ontariospca.ca


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York Life July August 2017 | 15

living well | Travel

Stopover: Reykjavik, Iceland While there’s no way to measure it, the hip factor in Iceland is off the charts. Couple that with the steady stream of Europeans, just hanging out or there on business, and you’ve got one cool melting pot. Reykjavik (pop. 130,000) is a true European cultural capital that still maintains a small-town feel. For the foodies, Iceland’s top chefs are currently on the road to reinventing the national cuisine, embracing traditional foods and giving them a modern twist. Day trips out of town are de rigueur, where you can take in breathtaking waterfalls, geothermal oddities and lava-strewn landscapes that would look more at home on the moon. And speaking of oddities, the Icelandic Phallological Museum is the world’s only museum dedicated to mammal penises. Word to the wise: There are more visitors to Iceland than hotel rooms, so book well in advance; ditto for restaurant seats. Icelandair usually has some great stopover package on offer. Check out Icelandair. com and VisitIceland.com. — Doug Wallace

is expected to

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ESSENTIAL: Genius Pack Compression Packing Cubes As baggage fees increase and carry-ons get smaller, organizing the way you pack becomes paramount. This set of three zippered nylon pouches (small, medium and large) lets you squeeze more into your suitcase, employing a stretchy cover to help scrunch it all down. About $50.

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16 | York Life July August 2017

— D.W.

With subtle, landscape-inspired artistic gestures, sparkling cuisine and warm hospitality, every inch of Canada’s first Andaz hotel highlights the essence of Canadiana. Similar to Andaz properties around the globe, the Ottawa version creates a sense of place by spotlighting homegrown designers and artists, local raw materials and historic references throughout its 200 rooms. Simple, modern and refreshing, the design is minimal but never cold, thanks to natural woods, warm colours and cozy textures — tons of maple, oak, copper, leather and wool. Noted chef Stephen La Salle heads up the hotel’s destination restaurant Feast + Revel, which showcases uniquely Canadian items like braised elk, lamb poutine, sablefish and house-made bannock. And the view from Copper Spirits and Sights, the 16th-floor lounge, is one of the best in town. From $200. Visit ottawa.andaz.hyatt.com — D.W.


Sunny Ways What’s better than a day at the beach? Grab your sun hat, slap on some sunscreen and you’re good to go, right? Not quite, says Susan Khalili, a medical aesthetician and owner of the Derma Lounge in Aurora. Most people, she says, still have misconceptions about how to properly use sunscreen. “Studies show that 90 per cent of aging is caused by UV rays,” she says. More troubling is the growing incidence of melanoma. “There are 80,000 new cases of skin cancer each year in Canada,” Khalili says. But protection doesn’t have to be inconvenient or complicated. Here’s what she recommends. • Choose a sunscreen with at least 30 SPF. • Apply enough to fill a shot glass (2 tbsp) to all exposed skin. • Reapply that amount every two to three hours and after swimming or excessive sweating.

York Life July August 2017 | 17

health | First Aid

Summer care

Checklist By Rachel Naud


s Canadians, we celebrate summer by soaking up as much warmth and sun as we possibly can. We’re sure to take advantage of the season by getting out to hike, bike, swim, camp and linger at the cottage. But along with enjoying the great outdoors, we can also collect scrapes, bites and skin irritations. That’s why it’s important to stock up on summer-

18 | York Life July August 2017

care essentials, says Andrea Gri, a Torontobased naturopathic doctor. “Health promotion and being prepared is a great way to enjoy time in the sun,” she says. To ensure you don’t have to take a timeout from summer, we’ve put together a checklist of medicine cabinet must-haves to keep you and your family playing all season long.

For your skin To protect against the sun’s harmful rays, sunscreen is essential. “Choose one that is broad spectrum and protects against both UVA and UVB rays,” Gri says, adding, look for an SPF of 30 or more. Not a fan of conventional sunscreen? Gri says look for a product with seven per cent zinc oxide or titanium dioxide, either of which work to block the sun’s rays. Worried your sunscreen will make you break out? Look for one designed specially for the face, keeping skin both moisturized and protected without clogging your pores. Try: Neutrogena Clear Face SPF 55 Tip: Don’t forget the tops of your ears!

To soothe sunburn Despite our best efforts, sunburns can happen. Soothe the burn, itch and dryness with 100 per cent aloe vera gel. It both cools and moisturizes. Try: Dermalogica After Sun Repair Tip: Place a cool compress on your skin for immediate relief from a sunburn.

For ouchies Walking barefoot on the deck can lead to painful splinters. Keep tweezers on hand to easily extract the offending shred. For cuts and scrapes, treat the area with an antibiotic cream to help ward off infection while speeding up the healing. Try: Tweezerman Tweezers; Polysporin Triple Antibiotic Ointment Tip: Keep a pair of flip-flops or slip-on shoes handy at the door when heading outsid to protect the soles of your feet.

Find this and our other magazine editions online at

For swimmers Water enthusiasts love to swim and cool off in lakes and pools throughout the season. But sometimes they get more than just refreshed, and pick up swimmer’s ear. Luckily, the uncomfortable infection can be treated with antibiotic eardrops. Try: Polysporin Plus Pain Relief Ear Drops Tip: Wear earplugs while swimming and immediately dry your ears afterwards.

For allergic reactions Whether it’s seasonal allergies or a bug bite, an allergic reaction can put a serious damper on a sunny day. Gri advises those who suffer from seasonal allergies to take vitamin C before the season begins to reduce the need for allergy meds. If a bug bite is irritating you, she says calamine lotion or witch hazel will quash the sting and itch. Try: Benadryl Allergy; After Bite Tip: Wear long pants and long-sleeved shirts when hiking.

York Life July August 2017 | 19

health | Beauty

Gold Rush ’Tis the season of the faux glow. Whether you choose an in-salon treatment or an at-home application, here’s what you need to know to get a gorgeous tan every time By Andrea Karr

20 | York Life July August 2017


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health | Beauty

Tan at Hand These 2017 launches will make your athome tan look more natural than ever • Tan and moisturize your body in a flash with Vita Liberata’s new lotion. Massage into skin, leave for 10 minutes, shower, then watch the tan deepen over the next six to eight hours. Vita Liberata Ten Minute Tan, $49, sephora.ca. • For a hint of temporary colour that will also blur imperfections, apply Guerlain’s tanning fluid to legs before a night out. It’s available in two shades — Blondes and Brunettes — and washes off with soap and water. Guerlain Terracotta Jolies Jambes, $72, guerlain.com. • Apply St. Tropez’s hydrating sheet mask to your face for five, 10 or 15 minutes, then remove and blend the tanning serum around your eyes, onto your ears and into your hairline. St. Tropez Self Tan Express Sheet Mask, $10, beautyboutique.ca. • Get glowing by applying foundation! Almay’s new medium-coverage makeup not only evens skin tone, but also gradually tints the skin for a subtle glow. Almay Healthy Glow Makeup + Gradual Self Tan, $18, almay.ca.


• Think your faux tan looks flat? Contour your face with a shimmer-free bronzer like this new launch from Nars that has a soft, matte finish. Nars Sun Wash Diffusing Bronzer in Casino, $52, thebay.com.

My tan has started to look patchy. Always exfoliate before applying a sunless tanner to get rid of dead skin cells that could cause an uneven fade. If after a few days you notice dark patches in the areas where you sweat, lightly exfoliate those spots with a gentle scrub. I have age spots on my face and a sunless tanner makes them darker. Before application, dab a small amount of oil-free moisturizer on dark spots. This will create a barrier that will prevent them from absorbing tanner. I want to maintain a faux glow for the whole summer, not just a week. Minimize swimming and showering to extend the life of your tan. Also massage on a gradual tanner every four or five days, especially on your face and hands. Every 10 to 14 days, fully remove your tan by massaging baby oil over your entire body. Leave it on for 10 minutes, then hop in the shower and exfoliate with a scrub or mitt. Reapply your glow from top to toe.

22 | York Life July August 2017

At the Salon

At Home

Before heading into a sunless tanning booth, prep at home. Moisturize your skin frequently for a couple of days and shower and exfoliate the day before. Avoid wearing deodorant, lotion, perfume or jewellery to your appointment and wear dark, loose-fitting clothing. When you arrive, you choose your shade and pick a fragrance, such as warm vanilla sugar. Next, you apply the provided barrier cream to your hands, feet, hairline, knees and elbows — areas that tend to over-absorb the tanning agent DHA — stepping into the booth for your automated spray tan via a clear solution. “You’ll see no colour for the first four hours,” says Shaun Vizzacchero, president of Richmond Hill’s California Waves, which offers Mystic Tan HD. “Generally, your window is six to 12 hours after application. When you’re happy with the depth of the tan, showering stops the process.”

Pre-tan prep at home is the same as for an in-salon application: shower, exfoliate and moisturize the day before. Right before the application, apply cocoa butter or aloe vera– based moisturizer to your hairline and over your hands, feet, knees and elbows. Next, in a circular motion, slather on tanning lotion or mousse (or massage in a spray) with a tanning mitt. Never use your bare hands, as you could end up with orange palms. Avoid placing tons of product on your wrists, hands and feet, and instead fade the tanner out with a light touch over those areas. If you want to use a body tanner on your face (instead of purchasing a separate face product), apply moisturizer first, because the skin on the face tends to absorb DHA more rapidly than other parts of the body. Finally, shave your legs the day after applying your tan so the tanning agent won’t seep into pores and darken them.


Glow Getters When summer days turn to summer nights, cast a different light on things with charming patio lanterns. From colourful paper globes to delicate fairy lights to Edison-style bulbs, these outdoor light chains come in styles to suit anyone’s taste. Bonus: Many new designs are also LED or solar-powered. They’re budget-friendly, too, with trendy-looking lights available for less than $20 a string. Hang them up around seating areas, sure, but also consider a light touch along fence tops, eavestroughs or even between trees. Then bask in the enchanting afterglow. hometrends Clear Bulb Light String Set, $14.86, walmart.ca.

York Life July August 2017 | 23


the Custom Home

24 | York Life July August 2017

home | House Tour

by Tracy Smith Photography by Jim Craigmyle

An up-close look at a husband-andwife team creating unique homes that impress inside and out


ot a lot of people could imagine (or survive) working closely with their spouse, but for the successful build/ design duo of Jordan and Martine Kolm, it’s an all-day adventure of building and designing custom homes in the Aurora area. Both Jordan and Martine had earlier careers in food manufacturing and travel, but they have always shared a passion for architecture, design, furnishings and transforming spaces. Nearly a decade ago, Jordan followed their interests and transitioned into custom-home building, and Martine has become his unofficial design consultant for interiors. Currently working on their 11th custom home in the past seven years, the two work seamlessly to create showstopping houses. “It’s tough working together

“The kitchen is the absolute epicentre of the home and family,” Martine Kolm says. “When I am deciding on the interior of a home, I start in the kitchen, because everything else has to work with the location and function of the kitchen or the house doesn’t flow properly” in this type of business, because we are always discussing and reviewing the plans Jordan is working on. There’s no escaping work,” Martine says. “It helps that we have similar tastes and Jordan is super-easygoing, which balances me out.” We got an exclusive behind-thescenes look at the Kolms’ own 5,800-squarefoot home, completed in 2016, where they live with their sons, Zachary and Hunter, and their miniature poodle, Riley. Here are some of the lessons Jordan and Martine have learned over the years and their must-haves when building a home from scratch.

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Martine’s Signature Style: • Monochromatic hues of white and grey • Simple, clean lines • A contemporary and timeless style • Mixing high-end with inexpensive finds • A comfy chair for each bedroom • Wooden staircases with a runner • Upstairs laundry with lots of storage

Investment-worthy Custom-Home Must-Haves: • Breathtaking and practical kitchen: it’s the epicentre of the home • Mudroom: a must for every family and pet owner • A bathroom, walk-in closet and chair for each bedroom • Master bathroom • Outdoor living space: it extends your home outside • Insulated, heated garages built a bit wider and longer with custom storage

Top: This family room is conveniently located right off the kitchen and is a favourite family hangout, partly because of the inviting and ohso-cozy couch, hand-picked by Martine Kolm. The four framed John Lennon prints flanking the wall are also family favourites and have been displayed in every home they have owned. Sources: Sofa and chair, Crate & Barrel; table and accessories, Urban Barn and HomeSense; John Lennon limited edition prints, Bag One Arts.

Middle: “A mudroom is a must for every busy family or pet owner,” Jordan Kolm says. Things to consider: sports-specific storage, lots of hooks, higher ceilings for more room for cabinetry. Mudrooms, he adds, can be beautiful, just like the rest of the house. Sources: Custom cabinetry; tile, Rivalda Ceramic Tiles; wallpaper, Bouclair.

Bottom: The master ensuite is anchored by its stunning stand-alone tub and off-white cabinetry. Sources: Tile, Tile and Stone; bathtub, Maax Freestanding Tub; custom cabinetry; Caesarstone counter, Silverstone Marble & Granite. 26 | York Life July August 2017

home | House Tour

Jordan’s Favourite Features: • Spectacular flooring: reclaimed elm in a dark hue is his top choice • Using nine-foot doors (instead of eight) with 10- foot ceilings • Upscale hinges and hardware for the doors (polished nickel is a favourite) • Reclaimed items or materials: every home has to have something that has been repurposed • Lots of windows to bring the outdoors in • Mixing different materials on the exterior for a unique and appealing look

“People think heating their garage will make their bills skyrocket,” Jordan Kolm says, “when in reality, the cost usually goes down, because the cost of heating the house is much more efficient” Top: The master bedroom invites you in with its calming tones of grey and white. The minimalist feel of the space makes this room all about relaxing with no distractions. Sources: Lighting, Crate & Barrel. York Life July August 2017 | 27

home | House Tour Left: How lucky are the guests who get to use this stunning powder room on the main floor? “To me, powder rooms are like little jewellery boxes,” Martine Kolm explains. “You need something pretty in them.” Sources: Custom cabinetry; wallpaper, Bouclair; Caesarstone counter, Silverstone Marble & Granite; sink, Silverstone Marble & Granite.

Bottom Left: This contemporary bar area in the basement is great for entertaining with kids and adults alike. Dark wood, aged decor and liquor bottles have been traded in for light and bright colours, glass pendants and practical storage, including candy and snack jars on the counter. The glass doors adjacent to the bar open up into an expansive room meant to be transformed into a spectacular wine cellar in the future. Sources: Tile, Tilemaster; custom cabinetry; Caesarstone counter, Silverstone Marble & Granite; KitchenAid appliances, Home Depot; bar stools, Bouclair; pendant lights, Living Lighting.

Custom Home Builder & Homeowners: Jordan and Martine Kolm HunZach Homes 416-357-9997


28 | York Life July August 2017

home | Decor

Budding Artist You’re 5 steps away from creating a beautiful bouquet By Leslee Mason

York Life July August 2017 | 29

home | Decor


othing brings the outdoors in like flowers. And while few of us would say no to a gorgeous arrangement from a favourite florist, there’s something so satisfying about creating your own. Here’s how.

You’ll Need: • sharp paring knife (cut stems at a 45-degree angle and clean knife with a disinfectant wipe) • a vase or vessel (painted Mason jars are a great warm-weather look) • seasonal flowers and greenery

Step One: Consider Where It’s Going Before beginning, decide how big you want your arrangement, what type of vessel you’re going to use and where it’s going in your home. For tabletops, keep in mind the height of your arrangements. “If you put your elbow on the table, it shouldn’t be higher than your fist, so you can still see people across the table,” says Don Waltho, director and founder of the Canadian Institute of Floral Design, which runs classes for both professionals and hobbyists. Step Two: Choose Your Flowers Garden roses, dahlias, ranunculus, hydrangeas and lilacs are all great picks for this time of year, Waltho says. And he suggests that new do-ityourselfers “work in groups of three.” For example, Waltho recommends using three larger blooms, such as hydrangeas, with three medium-sized flowers, like Gerbera daisies, which you can terrace into your design. Use smaller flowers such as spray roses or miniature carnations as a filler flower in little pockets and groupings around the hydrangeas. Along with blooms, you’ll want to add some greenery, such as myrtle, Italian ruscus or eucalyptus. For greenery grown closer to home, consider something like cedar. “Cedar has a beautiful fragrance. It lasts a long time and it’s nice to have in a design as well,” Waltho says, adding that you can get it from your own backyard.

Boxwood, pussy willows and other kinds of branches will also work. “Anything natural in our own environment is great to incorporate indoors.” Tip: Use flowers to add seasonal colour to your space. Monochromatic schemes (tints, tones and shades of the same colour) are ideal for newbie floral arrangers. Step Three: Condition the Water Skip the homemade formulations and opt instead for a floral preservative from your florist, Waltho recommends. Made of sugar, which acts as food, citric acid to maintain pH and bactericide, those little packets contain everything your cut flowers need. Bacteria shorten the life of flowers and cause water to go green and slimy, so the bactericide is especially important. Be sure to change the water every few days, ideally adding some floral preservative each time. Tip: Keep bacteria at bay by removing foliage below the water line. Step Four: Create a Base “I think where a lot of do-it-yourselfers get themselves in trouble is trying to design in just straight water,” Waltho says. A grid, he advises, acts as a guide for placement, gives some structure to a design and keeps flowers where you want them. “It narrows the space for better placement.” To make a simple one, apply tape in a small checkerboard pattern (roughly

If you ever wanted to try your hand at floral design, here’s your chance: The Canadian Institute of Floral Design is offering 10 per cent off evening classes when you mention this article! Learn more about the school at proflorists.net.

30 | York Life July August 2017

made up of about 3/4-inch squares) to the top of the vessel. Tip: Branches can serve both a decorative and mechanical function. For example, you could fill a container with birch branches and place calla lilies or any kind of Asiatic lily in between, Waltho says, explaining the branches create a rustic look while helping to secure and control the placement of the flowers. Step Five: Get Arranging While you can choose to evenly distribute your flowers so they’re spotted across your arrangement, Waltho says he prefers the impact of clusters. If you don’t like the placement of the flowers, you can simply take them out and try again. When it comes to design, there are plenty of trends (and pics on Pinterest) to inspire you. “Currently, florists have a trend of creating a vegetativetype style arrangement — created by Mother Nature or as seen in the garden,” Waltho says. Depending on the look you want to achieve, you can start with flowers and fill in with greenery, or do the reverse for something a little different. Tip: Flowers will continue to open, so don’t overstuff your arrangements.

Using Backyard Beauties Ever notice your backyard blooms smell far more fragrant than the store-bought kind? There’s a reason for that. It’s been determined that “The scent is what shortens the life in a lot of flowers,” Waltho explains. “So now roses that come in with little fragrance will last two to three weeks, but our big garden roses that are full of scent and beautiful to smell will only last four or five days.” If you do opt for flowers and greenery from your backyard, be sure that visitors such as ants don’t hitch a ride indoors. (A warm 10-minute “bath” is great for removing bugs and dirt.) Waltho also recommends spraying everything with an insecticidal soap, available at garden centres.

It may be small, but that little guest washroom can give your home some serious wow factor. Here are four pro tips to take your powder room from drab to fab By Rachel Naud photography by jim craigmyle

York Life July August 2017 | 31

home | Powder Up


owder rooms are often the smallest space in any home, yet they can have a big impact on your home’s style. “Powder rooms today are like the jewellery of the home,” says Pamela Byer, senior interior decorating consultant at Design Line Studio Inc. in Aurora. “We want them to be high impact. They’re not just to be hidden away any longer. People like to bling them up.” One of the benefits of having a powder room (beyond the obvious convenience) is that they’re also one of the most cost-effective spaces to make over. Here’s how you can give your powder room some serious swag without breaking the bank. Invest in wallpaper. Sure, high-quality wallpaper may cost more than the standard selections available, but because you’ll need less of it, you’ll still save while upping your room’s style. “There are plenty of fabulous patterned wallpapers,” Byer says. “I actually just designed a powder room with stitched leather wallpaper

with vinyl backing. It gave the space a great wow factor.” If you’re choosing high-end wallpaper, she adds, you should also hire a professional to install it. “You don’t want to waste your investment with mistakes,” Byer says. Pretty it up with porcelain. Marble tiles

“Powder rooms today are like the jewellery of the home” and concrete may be all the rage in design, but they can also be out of reach for those on a tight budget. In that case, faux marble tiles made of porcelain are a terrific option. “Manufacturers and suppliers are creating a look out of inexpensive material,” Byer says. “For instance, a powder room might look like it has concrete floors, but it’s actually porcelain…. You can get porcelain at $10 per square foot versus $28 per square foot for real concrete. It’s an wonderfully affordable way to create a trendy, modern look.”

Paint it. Painting is one of the most costeffective ways to transform any space. When it comes to colour trends for powder rooms, Byer says navy reigns supreme, especially when accented with brass matte fixtures. “It’s a nice combo,” she says. “It’s very striking and has a big impact, especially when paired with an oversized patterned wallpaper.” And when painting, don’t forget the ceiling. “Dark walls and a dark ceiling can look phenomenal,” Byer says. “People often steer away from dark walls in small spaces, but you can rock a dark wall and ceiling. I put dark wallpaper on a powder room ceiling and made it a really cozy space.” Fixate on fixtures. Going with the navybrass combo, Byer suggests choosing items such as a gold-framed mirror, brass faucet, gold light fixtures and a chandelier with crystals and gold to pull the space together. “It’s fresh and timeless,” she says. “It also makes the room feel serene.”

It’s worth investing in high-quality wallpaper: it may cost more, but you’ll need less of it, which means you’ll still save money while upping your room’s style. Make sure you use a professional to install it, though — you don’t want to waste your investment making mistakes while hanging it. 32 | York Life July August 2017

food & drink

All Ears Whether boiled, barbecued, eaten on its own or thrown into salads or salsa, corn is an iconic summer taste. To make sure every cob you choose is the best it can be, Morris Gervais, owner of Barrie Hill Farms, offers this advice: Go local. “Anything in your grocery store is going to be three or four days old,” Gervais says. “Go to your local farmers’ market — or a pick-your-own farm — for corn that is absolutely fresh.” After corn is picked, he explains, the natural sugars start to turn to starch, so the fresher the corn, the sweeter and more tender it will be. Seek brown. If you’re picking your own corn, check the silk at the top. If it’s brown and dry, the corn is good to go. If it’s damp, it’s not ready, Gervais says. Perform the pinch test. “Squeeze the top,” he says, “to make sure the cob is filled out.” Corn, Gervais explains, grows from the bottom up. If it’s picked too early, the kernels at the top won’t be developed yet.

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Drinking in York Region In the local marketplace, you can enjoy massproduced products to the benefit of frat parties everywhere. But then there are those extraspecial wineries and distilleries that turn fermentation into an art form. By Jonathan Hiltz

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food & drink | Wine & Beer

You would think that enjoying these varietals requires a flight to California, Europe or at least a drive to Niagara. But guess what? York Region has some fabulous selections that would make even the most particular libation enthusiast stand up and cheer. Here’s a roundup of some of the best. Willow Springs Winery 5572 Bethesda Rd., Stouffville willowspringswinery.com

Applewood Farm Winery 12416 McCowan Rd., Stouffville applewoodfarmwinery.com

This 11-acre vineyard has seen its share of praise and awards. In fact, it was the first winery in York Region to receive VQA Ontario certification. Willow Springs makes a variety of delicious icewines, including its 2013 Vidal, which was a Double Gold medal winner in the “Best of ” category at the 2016 All Canadian Wine Championships. The winery’s 2014 Pinot Noir is a red vintage, with a ruby colour and aroma of cherries, with hints of oak and spice. Willow Springs also has a selection of six red wines, including a Cabernet Franc and a 2014 Cabernet Sauvignon. For those who prefer white wine, there’s a 2015 Chardonnay, with an aroma of apple and melon. Great to share with friends, but even better to keep for yourself.

Applewood Farm started out decades ago as one of those places where you might take your family strawberry or apple picking — activities that carry on to this day. But for those of us who would rather drink the stronger fruits of someone else’s labour, Applewood makes a selection of wines that you can try at its tasting bar. The winery’s Trio red offering is a blend of purple raspberries, cranberries and blackberries, and has a powerful fruity aroma with a crisp acidity. Its Eden, meanwhile, is a blend of strawberries and cranberries — perfect on a hot summer’s day. For something a little different, try Applewood’s Hopped Amber Cider. Made with fresh local apples and hops, the beverage is naturally gluten-free.

Holland Marsh Wineries 18270 Keele St., Newmarket hmwineries.ca

Magnotta Winery 271 Chrislea Rd., Vaughan magnotta.com

Opened in 2008, this 22-acre estate is the creation of owner Roland Nersisyan, who owes his winemaking process to his eastern European traditions. The winery’s 2013 Holland Marsh Chardonnay has a distinct aroma of lemon and vanilla, with flavours of baked apple and pear. If you’re looking for something even more special, there’s its 2011 2nd Reserve, a Cabernet that has notes of blackcurrant, strawberries and vanilla. Holland Marsh also has a Vidal icewine that is perfect over vanilla ice cream and warm waffles, or simply enjoyed all on its own, chilled in a glass.

Magnotta Winery is a York Region giant, producing more than 180 world-class wines from its vineyards. It was also the first on the planet to introduce a sparkling icewine. Red-wine enthusiasts can enjoy Magnotta’s 2014 Cabernet Sauvignon Gran Riserva, with its full body and flavours of blackcurrant, raspberry and red plum. The wine company juggernaut also owns other wineries, including Kittling Ridge and G. Marquis. If that weren’t enough, there’s Magnotta Brewery, which has been making small-batch craft beer since 1996, and Magnotta Distillery, which makes gin, vodka and brandy.

Brewed RIGHT Here Lake Wilcox Brewing Company 3-1033 Edgeley Blvd., Vaughan lakewilcoxbrewing.com It would be so un-Canadian to overlook beer being brewed right here in York Region, including that from the Lake Wilcox Brewing Company. Next to Vaughan Mills, the brewery is ideally located to grab a few beers to bring home after a day of shopping. Amber lager fans should try the humorously monikered Mad Quacker, a mixture of seven lightly toasted malts; or opt for the Black Hops IPA, with its rich, dark colour and notes of chocolate and citrus. If dark beer is too much for your palate, try the Lake House Craft Lager, which has a biscuity sweetness and fruity aroma, and is also available at select Beer Stores.

Arch Brewing Company Inc. 4-110 Pony Dr., Newmarket archbrewing.ca It’s worth it to take a drive to Arch Brewing, Newmarket’s only craft brewery, if only to try its Dinner Jacket O’Red IPA. This potent brew tastes of caramel and has a creamy texture. If you’re looking for a strong beer, then raise a glass of Arch’s Anker X Imperial Stout, which boasts dark chocolate and dark fruit notes, a smooth finish and over 10 per cent alcohol. For something a little lighter, have the Chesterfield Golden KSA. It’s refreshingly crisp and bright with a biscuity, fruity flavour.

York Life July August 2017 | 35

food & drink | Recipes

Summer Pleasures

It’s that time of year when you want to enjoy the delicious tastes of the available fresh produce but don’t want to be cooped up in the kitchen. We’ve got you covered. These three recipes make great picnic treats, luncheon go-tos or even the perfect casual dinner out on the patio. Happy summer! By Julie Miguel / Photography by Michael Rao

36 | York Life July August 2017

Summer Crostini 1 baguette ½ cup goat cheese 1 lb fresh strawberries, cleaned and sliced 20 mint leaves, washed and torn Honey and balsamic glaze, for drizzling (available at supermarket) Cut baguette into ž-inch slices and toast until golden brown. Spread goat cheese on each slice, add a layer of sliced strawberries and torn mint leaves, then drizzle with honey and balsamic glaze. Makes 10 to 12 crostinis.

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food & drink | Recipes

Berry & Coconut Frozen Yogurt Squares Base 2 cups chocolate cookie baking crumbs 2 tbsp sugar 1/3 cup butter, melted Filling 3 ¾ cups full-fat coconut-flavoured yogurt 1 cup sugar ¼ tsp kosher salt Chopped berries (optional) Topping ½ cup sweetened shredded coconut, divided sliced strawberries (or a mix of berries of your choice) Line a 9-inch square metal baking pan with 2 sheets of parchment paper, making sure there is overhang on the sides. In a medium bowl, combine chocolate crumbs and sugar, stir in butter and massage ingredients together until

Italian Muffaletta Picnic Sandwich

crumbs are evenly coated with butter. Press evenly into bottom of pan and use the flat side of a cup to press down firmly, making sure base is tightly packed. Place in the freezer while making topping and filling. For topping, in a frying pan set over medium-high heat, toast coconut until lightly golden brown, stirring constantly to avoid over-browning. Let coconut cool on a plate while you prepare yogurt mixture. In a large bowl, whisk together yogurt, sugar and salt until sugar is completely dissolved. Fold in chopped berries, if using. Remove pan from freezer and, using a spatula, spread yogurt spread yogurt mixture in a thick, even layer over cookie crumb base. Top with sliced strawberries (or mix of your choice) and toasted coconut flakes. Freeze for 4 to 5 hours. Using a sharp knife, cut into evenly sized squares. Arrange on a serving platter and let thaw for about 5 minutes for a creamier texture. Makes 10 squares.

1 large loaf of ciabatta bread 1 cup mixed olives, pitted and chopped ¼ lb soppressata ¼ lb porchetta ¼ lb smoked turkey breast ¼ lb provolone 2 cups arugula ½ cup grainy mustard hot pickled peppers (optional) Slice loaf in half lengthwise. Spoon on olives in a single layer on one side of bread. Layer the same side with soppressata, porchetta, smoked turkey and provolone; top with arugula. Spread other half with grainy mustard and place on top of layered side. Press down firmly. Wrap entire sandwich in wax paper, then cover tightly in foil. Refrigerate until ready to serve. When ready, slice and serve. Makes 10 servings. Find more from Julie Miguel at dailytiramisu.com.

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In the kitchen with…

Food in Motion This Aurora company takes catering to a fresh new level with cooking classes, a cozy event space, gourmet takeout and more By Sue Kanhai | Photography by Jim Craigmyle


ood in Motion in Aurora is the next generation of dining, combining events, catering, cooking classes and even house calls for food lovers throughout the GTA. The brainchild of chef John Cosentino and his wife, natural chef Danielle Greco, Food in Motion boasts fresh ingredients in dishes made to meet clients’ needs and tastes. “Pretty much anything to do with food, we’re involved in,” Cosentino says, adding that catering has changed a lot. “For a long time, people related it to trays of certain kinds of foods,” he says. “What we do here is build all custom menus with the client. We try to do things that keep us as a kitchen staff on our toes and using new ingredients.” The passion for all things fresh comes from Cosentino’s university days as a pitcher on a

baseball scholarship in Italy. The ice pack for his arm took up one-third of his small apartment fridge, forcing him to shop in the morning for lunch and in the afternoon for dinner. “Over the course of the year, I got so used to doing that that I came to love it,” he says. “I was going to the market, smelling the produce and touching the fish. Everything was so fresh.” It’s a habit he’s kept up, with daily trips to the Food Terminal. Greco’s family is in the produce business, which also allows Cosentino to pick and choose only the best ingredients. In the summer, much of the local demographic heads north. Many take advantage of Food in Motion’s cottage picnic basket, which includes a tantalizing array of soups, salads, grilled meats and marinated ingredients. Everything is vacuum-packed, cooled and ready

to go. Clients can call early in the week and pick up whenever they’re leaving town. The Kitchen, Food in Motion’s cozy event space that accommodates up to 30, is also popular with corporate clients. Some businesses that lack a traditional boardroom find it’s a great spot to bring their employees. They can hold a relaxed business meeting that also happens to incorporate food, and it often turns into a team-building exercise. “What people really love is the open concept, the question-and-answer, the intimacy that happens between the chef and the client,” Cosentino says of the space’s open-style kitchen. “In the middle of their function, people will just get up and walk into the kitchen and talk to us. We open up dialogue, which is what Danielle and I were hoping for.”

York Life July August 2017 | 39

food & drink | In the Kitchen

Fiv e Q uest ions Wi t h C h e f John Co se n tin o

When did you first really become interested in cooking? I was young, probably 11 or 12. I would often put on a pot of tomato sauce and I would start throwing in different dried ingredients from the cupboard. Even though it’s stuff I would never do now — adding dried garlic powder, dried herbs and things like that — I was just trying to taste different things other than the basic tomato sauce we would make in plenty every summer. Who would you say is your favourite chef at the moment? I don’t really have a specific favourite. Many chefs are doing different things and I’m really 40 | York Life July August 2017

interested in a lot of them. What’s happening in the States right now, in New York, Chicago, San Francisco, even some of the northern cities like Portland [Oregon], the street food movement — it’s all really cool. What do you think is the most common mistake people make when they are cooking? Over-marinating and under-seasoning. Take, for example, a basic pasta with tomato sauce — it’s pretty straightforward. The sauce alone doesn’t necessarily make the dish. If you under-salt the water, the pasta will come out bland and then you’ve ruined the integrity of the dish. Some people just over-marinate their pro-

teins, even vegetables. You should just let the ingredients speak for themselves. What is your signature dish? I try to put some sort of risotto dish on every menu, though it might not always be with rice; it might be barley or something else. What’s your favourite thing to order when you dine out? Right now Asian food is right at the top. I crave that salty, spicy, vinegary combination. I’m a dim sum fanatic. Spanish tapas is a favourite of mine. And who can say no to pasta and pizza? I kind of share the wealth when it comes to what I put in my stomach.

Black Rice Salad Chef Cosentino lived and worked on a rice farm in Italy for a couple of months, where he learned to cook this indigenous grain from Verona. This dish eschews traditional Italian flavours in favour of citrus, herbs and a little bit of Asian flair. 1 cup black rice 2 tbsp grapeseed oil 2 cups vegetable broth fresh cilantro, mint and Italian parsley to taste 1/8 cup soybeans 2 tbsp toasted pumpkin seeds 2 tbsp dried cherries salt and pepper, to taste Vinaigrette 1/4 cup soy sauce 1 tsp sesame oil juice of half a lime 1 tbsp maple syrup 1/2 cup olive oil 1 tbsp sambal (optional)

For the vinaigrette, place all ingredients in a food processor and mix until combined. Stir rice in a saucepan with oil. Add broth and bring to a boil. Simmer on low for 35 to 40 minutes or until cooked al dente. Strain and discard liquid. Rinse rice with cold water until water runs clear. Toss rice with 1/3 of the vinaigrette, reserving rest dressing. Add chopped herbs, soybeans, pumpkin seeds and dried fruit. Adjust seasoning to taste with remaining dressing. Chill for 30 minutes before serving. Makes 4 to 6 servings.

York Life July August 2017 | 41

Summer’s - Special Promotion Special Promotion SpecialPromotion Promotion-----Special


The best of Ontario produce is waiting for you at Vince’s Ma an award-winning chain of independent grocery stores

In Store!

rom lush peaches to corn bursting with sweetness, ummer’s bounty of fresh fruits and vegetables is here. nd there’s nowhere fresher than Vince’sproduce Market where The best of Ontario is Vince’s Market, Market, The best of Ontario The best of Ontario produce is waiting waiting for for you you at at Vince’s roduce is a passion. Just ask Carmen Trimarchi, president an chain of stores anaward-winning award-winning award-winning chainson of independent independent grocery grocery stores nd co-owner of an Vince’s Market along with partners, iancarlo Trimarchi andtototo Brian Johns. From lush peaches corn From lush peaches cornbursting burstingwith withsweetness, sweetness, From lush peaches corn bursting with sweetness, From lush peaches to corn bursting with sweetness,

bounty ofof vegetables isis summer’s bounty offresh freshfruits fruits and vegetables here. summer’s bounty of fresh fruits and vegetables isishere. here. summer’s bounty fresh fruits and vegetables here. Fivesummer’s days a week for nearly 45and years, Carmen has And there’s nowhere fresher than Vince’s Market where And there’s nowhere fresher than Vince’s Market where And there’s nowhere fresher than Vince’s Market where Andday there’s nowhere fresher than Vince’s where arted produce his ata passion. the crack of dawn at theMarket Ontario Food isis produce passion.Just Justask askCarmen CarmenTrimarchi, Trimarchi,president president produce Just ask Carmen Trimarchi, president produce isisaaapassion. passion. Just ask Carmen Trimarchi, president erminal, the largest in Canada, which moves 5.5 million and co-owner ofof Vince’s Market along son and co-owner of Vince’s Market alongwith withpartners, partners, son and co-owner of Vince’s Market along with partners, son and co-owner Vince’s Market along with partners, son Trimarchi and Brian Johns. oundsGiancarlo of produce each day. “It’s an exciting place,” Giancarlo Trimarchi and Brian Johns. Giancarlo Trimarchi and Brian Johns. Giancarlo Trimarchi and Brian Johns. iancarlo says. “It’s the stock exchange for fruits Five days for has Five daysalike aweek week fornearly nearly45 45years, years,Carmen Carmen has and Five days aaweek for nearly 45 years, Carmen has Five days week for nearly 45 years, Carmen has started his day at the crack of dawn at the Ontario Food started his day at the crack of dawn at the Ontario started his day at the crack of dawn at the Ontario Food started his day at the crack of dawn at the OntarioFood Food egetables.” Terminal, thelargest largestinin inCanada, Canada,which whichmoves moves5.5 5.5million million Terminal, the Terminal, the largest in Canada, which moves 5.5 million Terminal, the largest Canada, which moves 5.5 million

Quality and price vary, and that’s where Carmen’s pounds of produce each day.“It’s “It’san anexciting excitingplace,” place,” pounds ofof produce each day. pounds produce each day. “It’s an exciting place,” pounds of produce each day. “It’s an exciting place,” Giancarlo says. “It’s like the stock exchange for fruitsand and Giancarlo says. “It’s like the stock exchange for fruits and Giancarlo says. “It’s like the stock exchange for xpertise comes in. Unlike larger chains and stores where Giancarlo says. “It’s like the stock exchange forfruits fruits and vegetables.” vegetables.” vegetables.” roducevegetables.” is often bought sight unseen via phone and Quality andprice pricevary, vary, and that’swhere where Carmen’s Quality and price vary, and that’s where Carmen’s Quality and that’s Carmen’s Quality and price vary, and that’s where Carmen’s nline, Carmen taste-tests theand produce he buys for the expertise comes in. Unlike larger chains and storeswhere where expertise comes in. Unlike larger chains and stores where expertise comes in. Unlike larger chains and stores expertise comes in. Unlike larger chains and stores where ores. “He’s been buying at the Food Terminal since 1972 produce is often bought sight unseen via phone and produceisis isoften oftenbought boughtsight sightunseen unseenvia viaphone phoneand and produce produce often bought sight unseen via phone and hen he was Carmen aCarmen teenager purchasing forhe his uncle’s store online, Carmen taste-tests theproduce produce hebuys buys forthe the online, Carmen taste-tests the produce he buys for the online, taste-tests the for online, taste-tests the produce he buys for the stores. “He’sbeen beenbuying buying atthe theFood Food Terminal since1972 1972 stores. “He’s been buying at the Food Terminal since 1972 n Markham,” Giancarlo says,atadding some of those same stores. “He’s Terminal since stores. “He’s been buying at the Food Terminal since 1972 when he was a teenager purchasing for his uncle’s store when he was a teenager purchasing for his uncle’s store when hehethere. was purchasing his store when wasa ateenager teenager purchasingfor for hisuncle’s uncle’s store ellers are still Those long-term buying relationships in Markham,” Giancarlosays, says,adding addingsome someofof ofthose thosesame same in Markham,” Giancarlo says, adding some of those same in Markham,” Giancarlo in Markham,” Giancarlo says, adding some those same lay a key role. “When you’ve bought from the same sellers are stillthere. there.Those Thoselong-term long-termbuying buyingrelationships relationships sellers are still there. Those long-term buying relationships sellers are still sellers are still there. Those long-term buying relationships erson play over that many years there’s a level of mutual play a key role. “When you’ve bought from the same play a key role. “When you’ve bought from the same playa akey keyrole. role.“When “Whenyou’ve you’vebought boughtfrom fromthe thesame same person over that many years there’s a level of mutual person overthat thatmany manyyears yearsthere’s there’saaalevel levelofof ofmutual mutual espectperson and trust.” person over that many years there’s level mutual over respectand andtrust.” trust.” respect

respectand andtrust.” trust.” respect These days, it’s a team effort. ByByCarmen’s sideeach each These days, it’saaaateam teameffort. effort.By Carmen’sside sideeach These days, it’s team effort. By Carmen’s side each Thesedays, days,it’s it’s team effort. ByCarmen’s Carmen’s side each These theUxbridge Uxbridge ay is Tadd Prentice, produce supervisor for the Uxbridge day Tadd Prentice, produce supervisorfor forthe the day Tadd Prentice, produce supervisor for the Uxbridge day isis Tadd Prentice, produce supervisor for day isis Tadd Prentice, produce supervisor Uxbridge store. “He’sshadowing beenshadowing shadowing Carmenfor forthe the last last couple of of ore. “He’s been Carmen lastcouple couple store. “He’s been shadowing Carmen for the last couple of store. “He’s been Carmen for the couple of store. “He’s been shadowing Carmen for the last of

years and only now is just starting to do a little buyi his own,” Giancarlo says.

years and only is Sweet Spot years only little buying buyingon on years and and only now now is just just starting starting to to do do aa little little buying on his own,” Giancarlo says. his his own,” own,”Giancarlo Giancarlo says. Vince’s Market proves that bigger isn’t always better Sweet Spot Spot Sweet Sweet Spot “Our size gives usbigger a distinct advantage,” says Gianca Vince’sMarket Market proves proves that that bigger isn’t Vince’s always better. better. Vince’s Market isn’t always always better. Take Ontario produce, which Vince’s typically receiv “Oursize size gives us aa distinct distinct advantage,” says “Our gives us says Giancarlo. Giancarlo. “Our size gives advantage,” says Giancarlo. receives earlierproduce, in the season thantypically competitors. Take Ontario produce, which Vince’s Take Ontario Ontario Vince’s typically receives Take which typically receives We can buy fi We can five earlier in the season than competitors. of strawberries or asparagus for each store, ex earliercases in the the season We can buy five earlier in than competitors. can buy buy five cases of strawberries or asparagus for each store, explains cases of of strawberries for each store, explains cases strawberries or asparagus store, explains Giancarlo. “Traditional chains or can’t bigger stores can’t Giancarlo.“Traditional “Traditional chains chains or or bigger bigger stores do that Giancarlo. “Traditional chains or bigger stores can’t do that Giancarlo. “Traditional stores can’t do that Giancarlo. stores can’t do that because of their size.” because of their their size.” size.” because of because of because of their size.” Vince’sVince’s Market has has also been been direct with local Market hasdealing also been Vince’s Market also dealing direct with Vince’s been dealing direct with local Vince’s Market has also directdealing with local localdirect with farms since 1986 — farms like Thompson Potato Farm farms since 1986 — farms like Thompson Potato Farm farms farms since 1986 Potato Farm since 1986like —Thompson farms like Thompson farms since — farms Potato Farm Potato Far in Mount Mount Albert Albert and and Riga Riga Farms Farms in in Bradford. “Our corn in Mount Albert in Bradford. “Our corn in Bradford. “Our corn in Mount Albert and Riga Farms Bradford. “Our corn in14Mount Albert and RigaIt Farms in from Bradford. “Our co comes kilometres from the store. goes right the comes 14 kilometres from the store. It goes right from the comes 14 kilometres from the store. It goes right from the comescomes 14 kilometres right from the kilometres from the store. It goes right fro field into into their their 14 truck into our our store,” store,” Giancarlo says. “You field truck into Giancarlo field into their Giancarlo says. “You field into their truck into our store,” Giancarlo says. says.“You “You want to to haveinto the smallest smallest supply chain possible that’s field their truck into our store,”and Giancarlo says. “ want have the supply chain possible and that’s want to have the smallest supply chain possible and that’s want to have the smallest supply chain possible and that’s something we’re really good at.” something we’re really good at.” something we’re really the goodsmallest at.” wantwe’re to have supply chain possible and something really good at.” Vince’s considers itself more of a conventional Vince’s considerswe’re itself more more of conventional local Vince’s considers itself more of aaa conventional local something really at.” local Vince’s considers itself of good conventional local grocer. “We want to support the local economy,” Giancarlo grocer. “We want to support the local economy,” Giancarlo grocer. “We want to support the local economy,” Giancarlo grocer. “We want to support the local economy,” Giancarlo says. “We “We want want to support support local farmers farmers and we Vince’s considers itself more ofwant a conventional lo says. to local and want says. “We want to support local farmers and we want says. “We want to support local farmers and we wewhen wantit’s product that is picked, selected and harvested product that is picked, selected and harvested when it’s grocer. want to support the local economy,” Gia product that is is “We picked, selected and when product that picked, selected and harvested harvested when it’s it’s ripe to to pick.” pick.” ripe ripe to tosays. pick.”“We want to support local farmers and we wan ripe pick.”

product that is picked, selected and harvested when Learn more at www.vincesmarket.com ripe to pick.” Learn Learn more more at at www.vincesmarket.com www.vincesmarket.com Learn more at www.vincesmarket.com


Horse Play An excited team of five young equestrians is heading to New Zealand to compete in the 2017 Mounted Games U17 World Team Championships this November. Dakota DeJong, Katie McCoy Bridges (both from Newmarket), Alyssa Bogardis (Haliburton), Caitlin Finlay and Leam Maisonneuve (both from Port Perry) will compete against 10 other countries in intense relay races on horseback, using borrowed horses. “We’ve been practising and working hard to deliver the best outcome from this opportunity,” McCoy Bridges says. “We look to represent Canada well all while having a great time.” The team is also looking for financial support to make the journey more affordable. Interested donors can go to gofundme.com/u17-team-canada-mounted-games. You can also follow them on the EMGC Canadian U17 Worlds Team Facebook page.

York Life July August 2017 | 43

travel | Getaway



This charming Maritime city puts you in perfect proximity to the natural splendours of beautiful New Brunswick


ooking for a Canadian vacation destination with activities, dining and accommodations to comfortably suit you and possibly your kids? Then you should look to New Brunswick. Too often dismissed as the “pass-through” province, New Brunswick is home to breathtaking natural wonders, top-notch beaches and a variety of unique dining and shopping experiences. In short, the picturesque province is your gateway to family fun. Here’s the scoop.

Above: Kayaking through the province’s famous Hopewell Rocks is a must.

44 | York Life July August 2017

Photos courtesy of Tourism New Brunswick

By Ja c qu eli ne Kova c s

travel | Getaway




For generously sized accommodations, consider the Residence Inn Moncton, part of the Marriott group. Our family of five chillaxed in a suite with two bedrooms, two baths, a living room with a pull-out couch and a full kitchen. We also took advantage of the hotel’s mini-gym and pool, as well as the complimentary buffet breakfast. We also took advantage of being literally steps from the charms of downtown Moncton (see “Eat”). If you’re looking for a tad more proximity to beaches and lobsters — and a pleasant touch of luxury — try nearby Hôtel Shediac. The contemporary, five-star 60-room hotel boasts high-end finishings and top-notch service. We enjoyed a spacious suite with all the comforts of home, only better.

If you’re in the Moncton area, don’t miss Tide & Boar — recently named one of Canada’s top 50 restaurants by Maclean’s magazine. Whether you’re dining inside or out on its generous patio, you can enjoy fresh, local and, of course, seasonal bounty on both your plate and in your glass. If you’re in the mood for some serious Maritime lobster, you’ll want to get booked on Shediac Bay Cruises, where you’ll enjoy the freshest lobster prepared the Acadian way — and dinner “theatre” courtesy of the captain that’s well worth the price of admission. Three delightful (and delicious) hours on the Ambassador whiz by and you’ll come away with a deeper appreciation of the area’s history and, if you’re lucky, the captain will share his secret recipe for his perfectly juicy lobster.

Got a family of beach bums? New Brunswick’s beaches boast the warmest ocean water temperatures in North America. But, as our unfortunately chilly experience showed, there’s no accounting for weather. So, it’s a good thing that, should summer be on holidays when you are, there are other natural diversions to enjoy. We kicked off our first day, for example, with a bear-y cool experience: Little, Big Bear Safari, about a half-hour drive from Moncton, brings you as close to gorgeous black bears as safely possible. Watch while charismatic founder Richard Goguen interacts with a dozen or more black bears of all ages, coming and going to the “bear stand” on his property. It’s a uniquely New Brunswick experience. That can also be said in spades for kayaking through the province’s famous Hopewell Rocks. Perhaps the highlight of our trip, experiencing Hopewell Rocks started early (for teenagers) with all of us getting equipped by the helpful staff at Baymount Outdoor Adventures at 9 a.m. Well worth the whiny hassle, by the way: paddling our way in, around and through the spectacular New Brunswick shoreline is something none of us will forget. That vision was reinforced as we walked the same route mere hours later after the world’s highest tides went out. And, should you feel like a family stroll, New Brunswick will spoil you. We doubled our pleasure by first exploring Fundy National Park and hiking through the stunning Dixon Falls trail (capped off with a lobster taco lunch at Cape Enrage), followed by a challenging trek along fossil beach and taking in the raw and timeless beauty of the landscape — all enhanced by the call of the area’s famous lighthouse. By day’s end, you’ll wonder how anyone could simply pass through this province.

Fill up on fresh, local bounty on the Tide & Boar’s lively patio in downtown Moncton. You’ll need your energy for the area’s beaches and provincial parks. 46 | York Life July August 2017

travel | Smarts

How to

Pack a Suitcase Follow these easy steps and get your gear ready to go in a snap By Doug Wallace 1. Start early. Haul out a suitcase and throw in the seasonal stuff you know you’ll need right away. This is also a good time to discern if anything needs to be mended, dry-cleaned or replaced. Start a list on your phone and add to it as things occur to you, and make another list of stuff you need to buy.

5. Embrace the Power of One. That means one jacket, one suit, one skirt, one pair of blue jeans, one pair of khakis, one swimsuit, etc.

2. Check the facilities on the other end. Is there going to be a washer and dryer at your destination or a laundromat nearby? This can halve the number of clothes you need to take along. Do a big wash several days beforehand and throw all your favourite items into the suitcase.

7. Easy on the shoes. Again with the Power of One. Take only one of everything: one dressy, one casual, one sandal, one runner. Make sure at least one pair is waterproof.

3. Mix and match. Absolutely everything in your luggage needs to go together in some way. Break it down into one colour palette. 4. Go with neutrals. White shirt, black shirt, blue shirt, repeat. Tan pants, black pants. Versatile neutrals can be dressed up with colourful accessories that weigh much less.

6. Embrace the Power of Two. If you’re not going to wear something at least twice, leave it at home.

8. Wear things out. Pack a few items that are on their last legs, then just wear and toss. This makes room in your suitcase for shopping and souvenirs. 9. Keep outerwear simple. Jackets need to be either on your back or made of scrunchable nylon. No bulky sweaters allowed.

10. Halve the toiletries. Pack bathroom items that provide as much double duty as possible — moisturizer with sunscreen, shampoo with conditioner, scented lotion and so on. 11. Dump the heavy stuff. No books or magazines: tablets only. Speaking of which, you don’t need both a laptop and a tablet. 12. Streamline the other electronics. Pack the point-and-shoot, not the SLR, and leave things like travel steamers and coffee makers at home. Bonus Tip: Create a mini drugstore kit. This should include ibuprofen, acetaminophen, sinus congestion medicine, cold/flu tablets, alcohol-based wipes, anti-diarrhea medicine, anti-nausea medicine, an antacid, various sizes of adhesive bandages and throat lozenges. Check with your doctor before taking any medication. Don’t forget your vitamins.

York Life July August 2017 | 47

travel | Vaycay

Wide open beaches, exquisite seafood, flowing wine, secluded boutique hotels —

ESCA the sunny south of Portugal looks on the bright side of life

48 | York Life July August 2017

APE to the

Eastern Algarve By Doug Wallace Photography by Tim Stewart


ortugal’s beachified south coastline has long been the country’s summer playground. And while the west side of the Algarve has enjoyed the lion’s share of the tourist trade since the 1970s, the east side, stretching from the central city of Faro to Spain, is far more relaxing and infinitely more cool. This is where the smart Europeans are buying — and renting — their summer properties, and where creative expats are opening boutique hotels and hot restaurants. The sleepiness of the the various towns and empty beaches weeds out those who can’t sit in a chair for more than a few minutes. The common denominator here, for both locals and tourists, is an innate ability to appreciate life. It’s easy to see how this came about. Secluded beaches can stretch for many kilometres with no one else in sight. Centuries-old towns — with narrow walkways, whitewashed markets and village square cafés — are more than quaint. Exquisite mosaic tilework is everywhere you look; ditto for ice cream shops. Traditional saltcod fritters, octopus salad, seafood rice and fresh bread are plentiful, tasty and inexpensive. Each bakery has a different recipe for the ubiquitous pastel de nata, or egg tart, which makes repeat taste tests essential. And the wine is not only incredible, but can be had for as little as €2 a glass. Clearly, these people know how to live. Sightseeing without crowds The hub city of Faro splits the Eastern and Western Algarve. Travellers fly into its small international airport — and then promptly leave town. As a result, Faro’s worthiest spots seldom make it into the guidebooks. There’s a lot of history here, and a visit to the Arco da Vila Interpretation Centre, built within one of the city’s oldest Moorish gates dating from the 11th century, gives visitors the basics. York Life July August 2017 | 49

travel | Vaycay

From there, you can stop at nearby Faro Cathedral, but even more intriguing is the Church of Nossa Senhora do Carmo, noted for its golden interior and the chilling chapel in the rear, its walls and ceilings lined with the skulls and bones of more than 1,000 monks. The town of Olhão, a 20-minute drive east, is where all the cool people live. This busy fishing port has slowly been adopted by artists and creative entrepreneurs over the years, drawn to its grittiness and to the mix of old and new. Boutique hotel developments mix with mom-and-pop restaurants on intricately tiled pedestrian streets. Here, as throughout the Algarve, beautifully renovated buildings border completely derelict properties, either abandoned or waiting for some long-lost cousin to lay claim to them. This juxtaposition creates a sort of romantic, tumbledown-chic that underlines Olhão’s history, connecting past with present. The best of beach-hopping A short ferry ride from Olhão to the marshes south of town will get you to Culatra Island, the first of the sandbar islands that stretch eastward, all the way to the Spanish border and beyond. Once you get a taste for these incredible beaches, you’ll need a daily dose, and there is ample opportunity to beach hop to a different one every day. Take a 15-minute drive a little farther up the coast to Barril Beach on Tavira Island. It’s a dolled-up former tuna fishermen’s camp, reached by walking from the mainland across a pontoon bridge, then hopping on a small train that wends its way through marshes and dunes to the Atlantic Ocean. You will have no trouble finding solitude here: the beach is 11 kilometres long. A cluster of bars and restaurants lends a bit of relief from the surf and sun tanning, and an Instagramworthy anchor graveyard commemorates the region’s fishing history. Keep your camera out for the city of Tavira itself, one of the Eastern Algarve’s most gorgeous spots and a very popular home base for tourists. White stone-tiled streets, worn smooth by centuries of feet, line the narrow pathways, grand boulevards and quaint church squares. Lucky for you, it feels as if there’s a gelato shop every 10 metres. One of the many day trips to take in while you’re in Tavira is the old Moorish fishing village of Cacela Velha, a few minutes farther 50 | York Life July August 2017

Enjoy some top beaches, from Cacela Velha (previous page) to Barrill Beach (above). Don’t miss the Church of Nossa Senhora do Carmo (below), with its chapel lined with the bones and skulls of monks.

east. There’s a great local beach here where bathers walk or wade out to the sandbars, keeping an eye on the time so they don’t get stranded when the tide comes in. There are no public amenities there, but a couple of great restaurants are in the town itself. Keep in mind that all over the Algarve, lunch is sacred, and always served between 1 and 3 (many of the smaller shops close during this time, too). If you try to have lunch later or earlier, you will be met with a shrug. Slip Into Spain By the time you get to the town of Vila Real de Santo Antonio, another fun day trip, you’re at the Guadiana River, with Spain on the other side. Built in less than six months in 1774 as a centre for tuna fishing, it now teems with travellers, the streets lined with comfy cafés

and interesting markets. Steer clear of the pot holders and the beach towels sporting the mug of soccer star Cristiano Ronaldo, and stock up instead on local crafts. Cork home furnishings, ceramic bowls and tiles, terracotta cookware, wool rugs and fine-milled soaps are all perfectly packable for your trip home. When you grow weary of shopping in Vila Real de Santo Antonio, head into Spain for something to eat. Simply jump on the 20-minute ferry and cross the river to the town of Ayamonte for tapas and a glass or two of sangria. Note, though, that there is a one-hour time difference here, and a similar outlook on lunch times. If golf is your passion, tee off at nearby Monte Rei Golf & Country Club, just north of Vila Real, ranked by Golf Digest magazine as the number one course in all of Portugal.

Designed by Jack Nicklaus, it blends in with the landscape, sporting views of the Serra do Caldeirão mountains to the north and the ocean to the south. Before heading back to home base, take a quick side-step into the wee town of Castro Marim to roam through the 12th-century castle ruins. Chances are better than good you will be the only ones there. And because this is the centre of sea salt production in the Eastern Algarve, it’s fitting that there’s an open-air mud bath to wade into at the edge of town. Nestled right in the salt pans, it’s more of a wallow than a bath, but an optimal opportunity to “take the waters.” With all this salt and sand and sitting around, it’s not hard to exhaust yourself doing absolutely nothing. This truly is the best way to appreciate life.

Top: A pretty church on lovely Cacela Velha beach where nesting storks are a common sight. Far left: The freshest fried mackerel can be found close to the source, Olhão Harbour, which readily supplies two local fish markets. Stroll around to take in the area’s character, amply seen in its Moorish houses.

York Life July August 2017 | 51

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feature | Newmarket Museum

Town Treasures Newmarket Museum curator Beth Sinyard shares her favourite local artifacts Story and Photography By Andrew Hind

Even among the quaint old buildings that give Newmarket’s Main Street so much character, this red-brick, peaked-roof building stands out. Maybe it’s because of its roots as the North York Registry Office — from 1884 until 1980 — that it commands attention. After all, for nearly 100 years, it served as a repository for land title records, birth registrations, and marriage and death certificates in what was then the County of York (now York Region). But these days, its regulatory history has given way to a more colourful purpose as the Elman W. Campbell Museum. Within its antique doors are hundreds of diverse artifacts, each with its own story to tell. Long-time curator Beth Sinyard shares some of her favourite items from the collection.

York Life July August 2017 | 53

feature | Newmarket Museum

Lock and Key

Town Council Gavel

Town Seal

This wrought-iron lock is something of a mystery. Manufactured by an unknown tradesman in the 19th century, it is alleged to be from Newmarket’s first jail. The jail is reputed to have stood beside the dam at Fairy Lake, and had a single room and dirt floor. After its demolition sometime in the 1920s, nothing — not even a photograph or written description — remained as proof of its existence, save for this humble lock.

Councillor Dora V. Higginson gave this gavel to the Newmarket Town Council in 1938, and it was in use until 1996, when it was donated to the museum. The gavel would have been used in the Old Town Hall. Sinyard points out a unique feature of the gavel: “The sound block that accompanies it unscrews in the middle to reveal a cardboard with signatures of the mayor, council and clerk at the time.”

Another artifact surrounded by mystery, Newmarket’s town seal depicts nine bees and a hive. In the 19th century, Newmarket was a flourishing marketplace, a “hive of enterprise and activity,” hence the beehive symbolism. “The old seal, which may have started in use in the late 19th century and was still being used as late as the 1940s, features only five bees,” Sinyard says. “Each bee represents an early business, and the nine have been identified, but which five of these were on the original seal is uncertain.”

Church Lantern

Mechanics’ Institute Book

Stickwood Brickyard Brick

Dating back to the 1880s, this lantern hails from the original Congregational Church, the first church in Newmarket to have electricity. Built in 1843 at Botsford and Church streets, the church was electrified 40 years later, around 1888, one of only a handful of buildings in town with electric lighting. Ironically, some have speculated that faulty wiring caused the fire that claimed the building in January 1896. The lantern on display survived the fire, and is an example of period electrical fixtures. A new church was erected on the original foundation and still survives at 429 Botsford St.

Mechanics’ Institutes were fixtures in many communities in Britain, Canada and the United States. They were organized to educate working-class people through lectures, exhibits and a lending library. This was an important service in the 19th century, because so many children had to leave school to work on farms, as apprentices and in factories. The book on display, Greece and the Golden Horn, belonged to the collection of the Newmarket Mechanics’ Institute, which was founded in 1856 and moved into its own Mechanics’ Hall on Lot Street (now Millard Avenue) in 1860.

This simple brick reveals an important aspect of Newmarket’s history. English-born Isaac Stickwood founded a brick factory on the north side of Srigley Street, just east of Bogart Creek, in 1867. His son William carried on the business until 1890, followed by his younger brother Charles. The brickyard endured until 1917. “Many local buildings are made of Stickwood brick, especially since Town Council passed a bylaw mandating that new buildings be built of brick after several fires on Main Street in the 1860s and 1870s,” Sinyard says. “Examples include Trinity United Church on Main Street and Old Town Hall on Botsford Street.”

54 | York Life July August 2017

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feature | Neal Brothers

56 | York Life July August 2017


Kings Meet the Neal brothers, two Aurora boys who created one of Canada’s most recognizable natural snack brands By Tracy Smith


ike a lot of university students, Chris and Pete Neal wondered which careers to pursue and eagerly wanted to start making money. They tossed around various business ideas and, being self-described foodies, kept coming back to snacks and food. It was the late 1980s and there were already new products for the chip, cookie, mustard and antipasto categories, so the brothers were stumped at first. Then, inspired by their salad-eating upbringing in Aurora, they came up with an idea: Why not start their own crouton-making company? Plans quickly fell into place as they pooled a mere $700 and came up with their exclusive recipe. Chris and Pete started cooking up a storm, at first in their parents’ kitchen; then, after a few messy weeks, the brothers moved to the Bunn Factory also in Aurora, where they rented available ovens. The back of what was then McNally’s Fine Jewellery on Industrial Parkway was used for storing goods. “Our croutons were amazing, not just for salads, but just to eat on their own as a snack,” Chris, 52, says. “We baked the bread, hand-peeled the garlic, used fresh Parmesan cheese, and we made each and every one by hand.” Photo: Jim Craigmyle York Life July August 2017 | 57

feature | Neal Brothers

They knew the croutons were good, but the challenge was finding stores to carry them. “We started out by knocking on approximately 10 doors of local specialty shops and grocery stores,” Pete, 49, says. “And to our surprise and excitement, about six said yes. We were pumped. The Aurora Fruit Market, Oakridges Food Market, Vince’s and Longo’s in Markham were among our first customers.”

The best ingredients In the early years, the brothers quickly extended their repertoire out from croutons to include other snack options, mainly artisanal-style nacho chips and salsa. The idea behind their growing brand was simple: to provide products that were healthier than the mainstream, using the best ingredients possible, no matter the cost. “People are going to indulge, so why not try to offer a better option for them,” Chris says. “That’s what we try to do.” Fast-forward 30 years and most people will recognize the Neal Brothers Foods logo and products lining the shelves of grocery stores and specialty-food shops. Neal Brothers Foods creates 43 products under its own banner and distributes over 850 additional products under more than 40 different brands. You’ll no longer find their croutons, though, due to their labour-intensive nature and the brothers’ decision to move away from food production and toward food distribution. The head office is in Richmond Hill, and the company relies on 50 employees across Canada to deliver on its flavour promise.

Working through tough times

What’s your favourite Neal Brothers product? Chris and Peter: The Corn Salsa. “It’s always in our fridge and stocked in the pantry. Use it with nachos and put it on everything — hamburgers, hot dogs, grilled chicken.” — Chris Neal

Favourite Neal Brothers chip? Chris and Peter: Srirachup Kettle Chips

Did You Know? Neal Brothers Foods distributes more than 850 additional products, including popular brands you may know: • Tazo Tea • Kicking Horse Coffee • Lesley Stowe Fine Foods • Late July crackers • Clif Bars

As most entrepreneurial success stories go, it wasn’t always easy. “When people ask me for advice or things we’ve learned, I often mention a quote my father always uses to explain facing adversity,” Chris says. “He says, ‘It takes a jumbo jet 75 per cent of its fuel just to get off the ground.’ I think starting your own business is very similar to the jumbo jet. It’s not going to happen overnight. You have to tough through it, revel in your mistakes and have a great support unit of friends and family around you.” And what about working with your brother? “I love my brother. He’s a fantastic human being and we have a similar mindset and values, which helps,” Pete says. “It’s crucial that we consciously work to be respectful and aware of each other so that we can sustain not only our phenomenal working relationship, but, most importantly, our treasured bond as brothers.” So, what’s next for the Neal brothers and their snack-food enterprise? In 2017, their company launched its coveted kettle chips across the United States at Whole Foods, with similar aspirations for their other top products in years to come. There’s also Hanna Neal Wine Merchants, a relatively new venture with mutual friends, distributing wine from across the world to the LCBO. All in all, the Neal brothers look forward to continuing on their journey of delivering delicious, better-for-you snacks. Neal Brothers Foods: nealbrothersfoods.com, (905) 738-7955 Hanna Neal Wine Merchants: hanna-neal.com

58 | York Life July August 2017

feature| Cover Story

All the

Right Moves How Nicole Pollock used the discipline of dance to step successfully into the fastpaced world of the event business By David Li | photography By jim craigmyle


hornhill’s Nicole Pollock was just six years old when she started ballet. “I remember her walking into her first class,” says her mother, Shelley. “She walked over to the ballet barre to follow along, and picked up the movements like she had been doing it her whole life.” But the young girl didn’t take her natural ability for granted. “Nicole would go to school, achieve great grades and spend most of her free time dancing,” says her older sister, Michelle. “At times she danced 20 hours a week. Her dedication and discipline was unbelievable.”

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York Life July August 2017 | 61

feature| Cover Story

Left: Nicole Pollock and her business partner, Jorie Brown, were recently recognized as innovative entrepreneurs at the City Mogul’s fashion show, an annual event to recognize innovators and raise money for charity. Above: Pollock and staff are attracting high-profile clients, such as the NBA All-Star Wade Charity, last held in Toronto.

“I learned to accept and appreciate criticism, because my dance teachers taught me that people tend to be the hardest on whom they feel have the most potential. That advice has shaped me throughout my growth”

That dedication and discipline served Pollock well. Today, the 30-year-old business mogul credits her involvement with dance for building the foundation for her success in the business world. “I learned to accept and appreciate criticism, because my dance teachers taught me that people tend to be the hardest on those whom they feel have the most potential,” Pollock says. “It is that advice that has shaped me throughout my growth, and I now see it in my actions when mentoring talent myself.”

Following her passion Pollock’s growth started to surge after attending York University, where she studied sociology and kinesiology. After graduating, she worked with Magen Boys Entertainment, an 62 | York Life July August 2017

event production and entertainment company, as a talent director and event coordinator, where she would create promotional events to build brand awareness. Even though she was working full time, Pollock didn’t ignore her passion for dance. Instead, she successfully auditioned for a spot on the Toronto Raptors’ dance team, better known as the Dance Pak, in 2009. After two years with the Raptors, she landed a position on the Toronto Argonauts’ cheerleading squad — a job she enjoyed also for two years. But the then 25-year-old was still yearning for more. “After continuing to work in the marketing field and dancing for the Toronto sports franchises, it became clear that I had the ability to fuse my networks of talent, love of entertainment and business into one,” Pollock says. “I teamed up with Jorie Brown, someone who I feel has the same passion, expertise and understanding of the industry, and we started Cotton Candy Event Staffing Inc.,” Pollock says. “Jorie has also danced for the Raptors and Argos and she’s got such a positive energy and is a true partner and a true teammate. The framework we have built our business on is very much like the mentality and structure of a sports franchise, where the team is at the heart of it all.”

Ups and downs Launched in 2014, Cotton Candy Event Staffing is a Toronto-based boutique company specializing in promotional staffing, event management and consulting, and creative concepts. The three-year-old company now boasts more than 40 regular ambassadors, staff members who work as bartenders, promotional models, hospitality staff, costumed street teams, dancers — whatever is needed to help clients promote and enrich their brands. These days, those brands include Canada Goose, Bell Media, LG and other high-end corporations. Although the company has enjoyed success and growth, it has also faced adversity. Last September, for example, Cotton Candy was connected to controversy during the closing event at the Toronto International Film Festival. “TIFF reached out to Cotton Candy to execute their vision, one of them being to put together a cheerleading team to close out the

festival,” Pollock says. “Unfortunately, one guest left feeling that utilizing cheerleaders was an issue of gender inequality. She voiced her dissatisfaction by taking to social media to share a photo along with her negative views on the event.” What came next were countless numbers of interview requests, followed by stories published and aired about the event from various media outlets, including the Toronto Star, the Globe and Mail and CP24. Pollock stresses that the football theme and the cheerleaders were fitting symbols for the closing film, The Edge of Seventeen, a comingof-age comedy-drama set in a high school. “I was there personally and was very proud of the team’s quality, level of engagement and execution,” she says.

Fostering future talent Even though the controversy may have left some with a slightly bitter taste, the Cotton Candy owner remains grateful for the part-

nership with the festival. “I love the energy and buzz surrounding TIFF,” Pollock says, “and I love that Toronto has something that celebrates film and cinema on such a grand stage. It’s also great that it brings in these A-list celebrities.” While TIFF provides a platform to celebrate film and cinema, Pollock is thankful that through her business, she has the platform to mentor those who act as its ambassadors. “My training in dance infused the fundamentals of being confident and disciplined, and having the capacity to handle pressure, which have been extremely valuable in terms of operating a business,” Pollock says. “And these are the same things that I feel I can now pass on.” A promotional staffing role, she adds, is not a full-time career, but rather a stepping stone to learn skills applicable to almost any career. “I’m grateful,“ she says, “to be in a position where I can help prepare these young adults to take on their future dreams.”

The cheerleader costumes worn by Cotton Candy’s staff for the final event of last year’s Toronto International Film Festival were the source of controversy. After one guest took to social media to complain that the outfits were sexist, the story hit the media. Pollock, however, maintains that the costumes suited TIFF’s closing coming-ofage film, The Edge of Seventeen. York Life July August 2017 | 63

in the crowd | Hand in Hand Gala

h an d in h an d G ala People from all over York Region gathered at Copper Creek in Kleinburg this past May to support Cedar Centre, a non-profit charitable organization that has been dedicated to eliminating childhood trauma for 30 years P hotograph y b y Nao m i Hiltz


Christine Toth, Brian Watts, Tony Segreti (advertising and marketing consultant), Meddie Rostek (account executive) (all Metroland Media) and Ryan Boyle (volunteer)


Beth Egan (Egan Family Foundation), Simon Prigmore and Seaneen Lupier (Bausch + Lomb)


Tahirah Simmons and Kerrie Kortis (both




Cedar Centre) 4.

Tina Recchiuti (volunteer), Jonie Falbo (multimedia marketing specialist) and Silvana DiGiovanni (volunteer) (all Metroland Media)


Anne Beswick (gala co-chair) and Mike Agard (account manager, bb Blanc)



Mike Roy-Diclemente (department head,



York Region District School Board), Tara Roy-Diclemente (councillor for East Gwillimbury), Brad Rogers (president, Groundswell Urban Planners), Joanne Barnett (vice-president, Kerbel Group), Virginia Hackson (Mayor of East Gwillimbury) and Joe Micheli 7.

Alicia Simmons, Gail Coldwells and


Lidia Muggleton 8.


Heather Hurst (speaker) and Alison Peck (executive director, Cedar Centre)


Tom Mrakas (Aurora town councillor), Brian North (Brian North Consulting Services) and Steve Hinder (director, Stronach Group)


Louie Spedaliere, Brian Johns, Mariangela Johns and Maria Ciarlandini (all Vince’s Market)





Rob Weir (organizer) and Chante Weir (volunteer)


David Moore and Mary Moore (guests with Khamp Media)


Mara Sepe (advertising manager, Metroland Media), Erin Smyth (York Region Media Group), Lauren Smyth (advertising, Metroland Media) and Courtney Atherton (York Region Media Group)

64 | York Life July August 2017




York Life

diningguide RESTAURANTS • FOOD • ENTERTAINMENT Let’s Be Frank - Best ItaLIan CaterIng In town!

Dine In at our newly expanded & renovated restaurant!

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

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444 Hollandview Trail (Shoppers Plaza) 905-503-8899 Sun - Thu 8 am - 12 am I Fri - Sat 8 am - 1 am Not available for take out. Ask your server for conditions that may apply.

York Life July August 2017 | 65

SIBBALD POINT, GEORGINA One of the town of Georgina’s jewels, Sibbald Point Provincial Park boasts a 400-metre stretch of sandy beach as well as more than 580 campsites. No wonder it’s one of the Ontario’s busiest provincial parks. Its history dates back to the 1830s, when Susan Mein Sibbald, born in Cornwall, England, bought the original 500-acre estate for her sons to pursue farming. (Her home, now the Eildon Hall Museum, still stands.) These days, though, visitors are more inclined to splash around, soak up the summer sun, launch a boat or enjoy a barbecue or campfire.

66 | York Life July August 2017

Photo by Jim Craigmyle

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