SEPTEM E R/ /AOUCGTUOSBTE2R0 2 J UBLY 10 313
BEACH, LESLIEVILLE, BEACH HILL & DANFORTH EDITION
Leuty Lifeguard Station Part of our community since 1919
Velouté Bistro Feels like home at cozy French restaurant
WHAT’S BREWING
Mill Street Brewery: a story of timing
®
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Intensive, Enhanced pre-professional ballet program, RAD ballet program and recreational from 3 & up. The Intensive Dance Program provides training to selective and dedicated students who may wish to pursue a career in ballet, jazz and/or contemporary dance. This program also gives the dancer the opportunity to dance with the Interplay and Profile Dance Company as well as compete in annual dance competitions.
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SUSAN GUCCI
Publisher Ian Proudfoot General Manager Marg Middleton Editors Julie Caspersen Alan Shackleton Antoine Tedesco Advertising Sales Manager Angela Carruthers Regional Director of Production Katherine Porcheron Graphic Design Julie Caspersen Michele McLean Story Contributors Warren Cartwright Hilary Caton Erin Lukas Daniela Piteo Antoine Tedesco Photography Contributors Adam Dietrich Ian Kelso Dan Pearce Nick Perry
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Call SUSAN GUCCI for a details 416-424-4900 4 | Goodlife Beaches - September • October 2013
GoodLife is a lifestyle magazine published six times per year: January/ February, March/April, May/June, July/August, September/October, November/December by Metroland Media Toronto, a division of Metroland Media Group Ltd. It is delivered to 20,000 households in the Beach, Leslieville, Riverdale, Beach Hill and Danforth neighbourhoods of Toronto, to households served by The Beach Mirror or The East York Mirror. GoodLife magazine is also available at select retail locations in these areas. Statements, opinions and points of view expressed are those of the writer and do not necessarily represent those of the publisher, advertisers or GoodLife magazine. All rights reserved. Any reproduction of this publication in whole or in part must be approved by the Publisher.
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Ian Proudfoot Publisher Marg Middleton General Manager Peter Haggert Editor-in-Chief Warren Elder Director of Advertising Debra Weller Regional Director of Classified, Real Estate Mike Banville Director of Circulation Katherine Porcheron Regional Director of Production Mailing address: Metroland Media Toronto 175 Gordon Baker Rd. Toronto, ON M2H 0A2 For further information regarding all our products, please call us at 416-493-4400
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contents
10 Shopping Watches: add a timely accessory to your wardrobe
24
11 Feature Steve Abrams is in the right place at Mill Street Brewery
16 In the Kitchen
10
Velouté Bistro serves up French cuisine
18 Recipes An apple a day...is easy with our selection of dishes
16
21
Etiquette Fresh hosting ideas for the fall season
11 ON THE COVER: Mill Street Brewery’s cofounder Steve Abrams; photo by Nick Perry 6 | Goodlife Beaches - September • October 2013
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24 Portfolio Elizabeth Berry paints her travels and opinions
28 Beer Reach for the hearty fall flavours of craft beer
32 At Home Distinct L-shaped house lets family feel connected
39 Getaways
32 Wine
Shopping
Happy hunting beyond the shelf
Floral arrangements are faux real!
26
31
Marrakech: North Africa’s most vibrant city
48 Fitness Don’t sabotage your workout before it starts
49 Pets Ease your pet’s stress when the kids are back at school
50 Social Raising funds for Toronto East General Hospital Foundation
39 GoodLifeMagazine.ca | 7
• EDITOR’S NOTE •
O
ur minds wander into the past, the present and the future. Add to that the wonderful authenticity of family cultures and geographic cultures. It all creates a rich life, a vibrant community and much to appreciate. With summer behind us, it’s time to celebrate and appreciate daily life in the neighbourhood. The diversity of a Toronto neighbourhood is unlike any other. It’s rich in character, in personality and constantly shifting into the future while remaining reverent to the past. Life begins at home. It’s the dinner party. It’s good cheers with friends. And it’s the enjoyment of the wonderful food and drink our local bistros offer. You’ll love Antoine Tedesco’s
intimate interview with restaurateurs, chef Fawzi Kotb and sommelier Alise Matos from Velouté Bistro. It’s a refreshing look at how business booms by growing and sharing with your patrons. The chef tries to buy all his supplies direct from the neighbourhood too. And how about the story of Mill Street Brewery. It’s a fascinating tale told by Antoine that’s uplifting and proves dreams and hard work pay dividends. You’ll come away from this story proud of your local brewery – and itching to try the recipe, which contains a Mill St. Lemon Tea Beer reduction, accompanying the feature story. The fall of course brings children back to school and back to routines far removed from summer fun. While little Johnny and John-
ny’s parents are happy to see the youngster back in class it can actually be a stressful time for the family pet. Pia Lauretti delves into how best to ease the transition for the family pet. Who knew. We urge you all this fall to take part in your community life. Contribute to the betterment of the neighbourhood around you. And never forget to appreciate exactly why you live in the community you do. Take a look at the Out & About calendar on page 37, and find more to do in your neighbourhood at www.insidetoronto.com We enjoy bringing you this neighbourhood magazine. We’d love to hear what you think. You can look forward to the next edition of GoodLife, distributed in early November.
Peter Haggert Editor-in-Chief phaggert@insidetoronto.com www.goodlifemagazine.ca
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• shopping •
8 Despite its stylish appearance, the Birks Lady Chrono wristwatch doesn’t lack practicality. With a pretty mother-of-pearl dial, a full diamond bezel and date display on top of its sleek anti-allergic stainless steel body, as well as waterproof protection against accidental splashes, this watch is ideal for women on the go. Birks Lady Chrono Watch with Sapphire Crystal, $2,495 at Birks, birks.com
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8 As gorgeous as your favourite piece of
Wrist takers Luxurious timepieces fit for every style
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8 Stand out at the office with a classic, but stylish shaped watch. Birks’ refined oversized, circular design with stainless steel case, 18kt rose gold and brown leather strap contains fine Swiss quartz movement and will keep you on track for many workdays to come. Airmaster Collection Chronograph Stainless Steel and 18kt Rose Gold Watch, with Black Dial and Brown Leather Strap, $1,395 at Birks, birks.com 10 | Goodlife Beaches - September • October 2013
jewelry, except more functional, this exquisite timepiece by Swiss watch master Franck Muller boasts oversized numerals, a case filled with pave diamonds and a mother-ofpearl face; not to mention the watch’s unique curved oval shape means it will fit the wrist perfectly. Franck Muller Lady’s Quartz Infinity, $47,670, at Mindham Fine Jewellery, mindham.com
2
8 Keep track of time in an elegant way thanks to this stunning watch by German luxury brand Montblanc. Consisting of the classic combination of gold and diamonds in the numerals, hands and dial, and the brand’s signature mother-of-pearl emblem in the crown, this exquisite piece is perfect for day or night. Montblanc Collection Princesse Grace de Monaco, $6,990 at Montblanc, montblanc.com
3 4
8 Victorinox Swiss Army’s Infantry Mechanical Chronograph wristwatch is the right amount of sporty and utilitarian for an active lifestyle, without looking out of place when you’re wearing it at work. Equipped with precision Swiss Mechanical Self-Winding movement, chronograph and water resistance of up to 100m in its stainless steel case, this durable piece is anything but delicate. Infantry Vintage Mechanical Chronograph, $1,995 at Victorinox Swiss Army, swissarmy.com
8 This special edition men’s watch is a real eye-catcher. Crystallium is one of the winners of the prestigious Red Dot Design Award in the category Best Product Design 2013. This 48mm dial that’s black with a black spider web pattern is adorned with four Crystal Moroda with Arabic numerals in white LumiNova, eight Jet crystal index markers with a black rubber strap and Swiss automatic movement. Crystallium, $1,750 at Swarovski, swarovski.com By ERIN LUKAS
• FEATURE •
Mill Street Brewery co-founder Steve Abrams says business started out as a struggle
T
he story of Mill Street Brewery is one of timing and community told over pints with co-founder Steve Abrams. When the Leslieville resident and two colleagues – Jeff Cooper and Michael Duggan – founded Mill Street in December 2002 they were in the right place at the right time, admits Abrams inside the historic 1870s Distillery District building. “Back in 2002 we started hunting around for a location – we looked at old banks, old supermarkets, old stores – but the landlords always thought it was a risk. People thought we were nuts,” says Abrams with a smile that never seems to leave his face. “We heard the guys who
BY anTOINE TEDESCO photography by NICK PERRY bought the old Gooderham and Worts Distillery were looking for a brewery. We went down, Larry, Moe, and Curly, we didn’t have a track record, and they took a chance on us.” Inside the former tankhouse, you take in all that is beer making: large kettles filled with wort, the sweet smell of malted barley counterbalanced by the sour yeast mash fills the air as brewers work their magic. It’s hard to imagine this impressive space, which pumped out 230,000 litres of beer in 2012, started small. “We built this place with our bare hands,” he says. “We got the equipment second hand. Most
of it is still being used today.” On a shoestring budget, the guys labelled the bottles by hand and didn’t pay themselves for a long time, says Abrams, but it was worth the struggle. Things started clicking around 2003 during the Distillery Jazz Festival when, according to Abrams, the last cobblestone was laid, the ribbon cut then thousands of people lined up to sample their claim to fame - the Original Organic lager, the first certified organic beer in Ontario. “One little sample after the other, we realized we needed a bigger brewery,” he beams. “I wasn’t surprised by the organic, purely because it was a light lager, which is the most popular style of beer in the world. Why not make something that’s certified organic and accessible >> GoodLifeMagazine.ca | 11
• FEATURE •
to everyone?” Abrams doesn’t take the words ‘organic’ and ‘environmental’ lightly. Mill Street is a member of the Canada Organic Trade Association, is audited annually to make sure it is certified, uses equipment that minimizes water usage, and recently donated nearly $95,000 to Earth Day Canada on a giant biodegradable cheque made of box board. “I’ve always been a big advocate of environmental initiatives,” says Abrams, who has lobbied Parliament for tighter controls for CFIA (Canadian Food Inspection Agency) inspectors. “We do a lot of things behind the scene, from reclaiming water, reclaiming our cleaning solvents, a lot of stuff that’s boring to talk about but in the end it’s significant. It’s fun, and it’s nice to see we’re walking the walk.” This pride in business extends to his east-end
>>
neighbourhood, where Abrams, a former English teacher and mutual fund analyst, has lived with his wife and two daughters for more than a decade. “Leslieville has such an eclectic group of people, lots of independent business owners. In the early days, all the neighbours would sit around talking about trying to make it – different industries, but similar problems,” he says. “There are kids everywhere in Leslieville, it’s a real neighbourhood. My wife started the Leslieville Yahoo Group to help with some of the problems in the neighbourhood, like break-ins. It’s up to 600 members. It’s not political, it’s about helping each other.” For Abrams, a transplanted American who became a Canadian citizen in 2007, Toronto is a wonderful city. “My wife is Canadian, I’m from New York Left, Mill Street’s brewing room. Bottom, the brew pub. Opposite page, top left, brewmaster Joel Manning. Far right, a German-made copper still. Bottom, the new beer hall, which opened in April.
12 | Goodlife Beaches - September • October 2013
City. I moved here in 2001. I love Toronto, it’s a dynamic city. I would never move back. The (citizenship judge) listed the countries alphabetically, and when he got to the United States it was just me, it was hysterical - everyone looked at me, and people started clapping.” Abrams’ engaging stories about brewing, and his obvious passion for beer, bring the conversation back to the Mill Street taps. Walking the cobblestone streets of the Distillery District, you are immediately taken by the history of the place, the classic Victorian industrial architecture of the buildings. “I envisioned this place to be like a South Street Seaport (in New York) or Faneuil Hall in Boston, or other cities in North America that had reclaimed industrial properties,” says Abrams. “Fortunately for Toronto, they didn’t tear this down like they tear everything else down. The original landlords when they sold it said you can’t tear down certain buildings because they are historical.” Countless television shows, commericials and films, including X-Men and Cinderella Man, were shot in the area, which has contributed to the brewery’s character. “Our original setup was scavenged from movie sets that were abandoned or left behind,” says Abrams. “Our loading dock door is from the film Chicago.” An ardent history buff, Abrams is passionate about the history of the district and always has a fact or two on the tip of his tongue. “All the images on the walls, for the most part, are from this neighbourhood when they were brewing 100 years ago. We figure that at least a dozen breweries, not including the distillery, in Corktown, the Don Valley – the east end was the epicentre of Canadian, if not North American, booze production,” says Abrams. “This was the largest distillery in the British Empire when they were running full-tilt. Joseph Bloor, whom Bloor Street was named after, he was a brewer.” Many of the beers have interesting stories, says Abrams: the Cobblestone Stout is named after the cobblestones at the Distillery; the Royal York Stinger uses honey from the hives of the downtown hotel; and when Abrams, Cooper and Duggan decided on the original tankhouse as the brewery’s location, Tankhouse Ale, the copper-red traditional pale ale, was born. Tankhouse, says Abrams, took Toronto beer lovers by surprise when it was released in 2003. “We got criticized by the beer elite saying we were just lager boys, then we came out with Tankhouse – nothing quite like it in Toronto >>
• FEATURE •
at the time,” he says. He’s proud to say Mill Street has contributed to the development of Torontonians’ beer palettes over the decade, making Tankhouse “almost a middle-of-the-road” beer. Brewing beer doesn’t come without its surprises, says Abrams, something he credits Mill Street’s brewmaster Joel Manning with, highlighting notable beers like the Lemon Tea Beer, and despite much resistance, their Nightmare on Mill Street, a beer Manning based on his wife’s pumpkin pie recipe. “(Joel) is always coming up with new things like the lemon tea beer, vanilla porter, Don Valley Bench (a Chardonnay-inspired wheat beer). >>
These are fairly new beers,” says Abrams, who considers Manning an artist: “He’s always got the book going, sketching out a new beer, if you will.” For Abrams, beer demands a resounding ‘Yes’ or ‘No’ reaction, which is a good indication you’ve accomplished your goal. “The coffee porter is great example, you either love it or you hate it,” says Abrams. “We have emails asking where can we get cases of Don Valley Bench, and other people don’t like it at all. I think that’s what you’re trying to get, a cult following. I am not a white wine guy, but I love Don Valley Bench.” But at the end of the day, “it’s just beer,”
Abrams admits. “While there’s that snobbery and beer eliteness, which is cute and certainly building a culture around it, it’s beer. This was the people’s product, and you can’t get too carried away with the snobbery and I’ll come right out and say it. It’s been enjoyed for centuries, relatively easy to make, so I think we have to bear that in mind as it keeps evolving.” GL See beer inspired recipe next page
Mill St. Brewery is at 21 Tank House Lane. Call 416-681-0338, or visit www.millstreetbrewpub.ca
GoodLifeMagazine.ca | 13
• FEATURE •
ROASTED BEET CARPACCIO RECIPE Mill Street Brewery’s Beer Hall recipe for Roasted Beet Carpaccio: Crunchy baby beets with Burrata cheese, julienne sugar snap peas, toasted pine nuts, basil sprouts, beer reduction, olive oil and sea salt. The dish presents beautifully and is dressed with a Mill St. Lemon Tea Beer Reduction. A sweet way to incorporate beer into a refreshing salad. Ingredients: 4 oz sliced roasted beets 2 oz sliced mix baby beets, raw 1⁄2 oz snap peas, blanched 1/2 oz pine nuts, toasted 1 handful basil sprouts 2 fl.oz Beer reduction 1 fl.oz extra virgin olive oil 1.5 oz Burrata cheese
1⁄4 tsp sea salt Roasted Red Beets: 3-4 small/medium red beets 1 fl.oz olive oil 1⁄4 tsp kosher salt Pre-heat oven to 375F. Remove the tops and bottoms
form the beets then rinse under cool water to remove any dirt. Place beets on a sheet of tin foil, drizzle with olive oil and sprinkle with kosher salt. Fold tin foil into the centre and seal to create a pouch. Place into pre-heated oven and cook for about 25 minutes. Carefully open the pouch and use a fork to test for tenderness. Continue to cook for 5 minutes if necessary and check again. Once cooked, remove from oven and cool enough to handle. Using your fingers, simply rub the skin to peel the beets then set aside to cool completely. Mill St. Lemon Tea Beer Reduction: 2 cups Mill St. Lemon Tea Beer 2 cups granulated sugar In a small heavy bottom sauce pot, whisk the 2 ingredients together. Bring to a boil and reduce heat slightly. Reduce the mixture by 50% (to 1 cup) then remove from heat to cool to room temperature. This can be transferred to a small squeeze bottle to drizzle on the carpaccio but you can also dip a spoon into the reduction to create the same drizzling effect.
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Sugar Snap Peas: Bring a small pot of water to boil and place the whole sugar snap peas in the water for 1 minute. Remove from boiling water and quickly place into an ice bath to shock them producing a gently cooked snap pea with a bright green colour. After they are cooled, julienne on an angle into 1⁄4” pieces. Roasted Beet Carpaccio: Using a Japanese mandolin, separately slice (very thin) your roasted beets and selection of fresh beets that are available (such as golden, candy cane etc.) In a small frying pan, toast the pine nuts over medium/high heat (keep the nuts moving constantly as they toast quickly). On a large plate, slightly overlapping, layer the roasted beets. Drizzle with the Mill St. Lemon Tea Beer Reduction. Using your fingers, tear apart the burrata cheese and place pieces over the beets. Drizzle with olive oil. Gently arrange the fresh sliced beets around the burrata then sprinkle all over with sea salt. Drizzle again with the beer reduction all over and finish with snipped basil sprouts.
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GoodLifeMagazine.ca | 15
• IN THE KITCHEN •
IT FEELS LIKE HOME AT FRENCH BISTRO BY ANTOINE TEDESCO PHOTOGRAPHY BY DAN PEARCE
I
n more ways than one, the husband and wife team behind Velouté Bistro – Egyptian-born, French-trained Executive Chef and saucier Fawzi Kotb and Portugueseborn sommelier Alise Matos – consider their cozy French restaurant home. GoodLife: How would you describe Velouté? Fawzi Kotb: The name comes from the French word “Velouté”, one of the five mother sauces 16 | Goodlife Beaches - September • October 2013
Velouté HUSBAND AND WIFE TEAM SAY THEIR CUSTOMERS ARE LIKE FAMILY AND MAKE SURE THEY LEAVE HAPPY
in French cuisine. In our vision this is not a restaurant, this is a home. You are coming to visit us, in our home. We welcome you, we treat you like family – you come in happy and you leave happy. It’s a French restaurant, but the portions are a good-sized portion. You don’t have to go to McDonald’s after. A lot of times at a French restaurant it feels like a tasting menu. Here, you will get more for the value – like home. We never thought about the money, we never wanted to be greedy. For us, it’s about enjoying
yourself and having a great experience. A husband and wife running the back and front of the house can provide you with everything you’re looking for in a restaurant: I’m in the back, and I care about what I’m making for you to eat; my wife, Alise, cares about what she’s getting you to drink and how you’re welcomed to the restaurant. Alise Matos: It’s come full-circle for the two of us. I lived upstairs when I first moved to Toronto from Kitchener-Waterloo. We got married >>
• IN THE KITCHEN •
>> there. Fawzi used to work here before we took over the place, and this is where he started to get recognized for his food. That’s why for us it feels like home.
GoodLife: What do your lives and experiences bring to Velouté? Fawzi Kotb: There are several influences, including some Arabic, Middle Eastern. For instance, pomegranate is more Middle Eastern. Beets are very Canadian. Goat cheese very French. You get the combination on one plate. Our mushroom ravioli is Italian and French. Why? Ravioli is Italian, but add truffle oil and a demi-glace, it becomes more French. I also try to bring Mediterranean influences to the dishes, because France, Italy and Egypt are all on the Mediterranean Sea. The mussels for example, the beurre blanc is very French, the oregano is very Mediterranean. Within the Mediterranean everyone brings their own touch. The best part with Alise is, as a sommelier, she can match the best wine to go with the dish. Her wine list matches my food. Alise Matos: Growing up on the vineyards of Portugal, I bring some of that smalltown feel to the big city. The family ideal of Velouté comes from my Portuguese heritage, and Fawzi’s Egyptian upbringing. I grew up in a small town where I could walk to the beach and pick up fresh fish from the fishermen. I could eat grapes from my family vineyard. Go to the market and pick up fresh vegetables. I think I bring a sense of earthiness - we are not pretentious here. We live in The Danforth area, and we grow a lot of vegetables that make it on the plates - five kinds of tomatoes, three kinds of eggplant, peppers, four lettuces, chives, herbs, lots of things in our backyard.
flavour of the fish. I have no problem telling my guests secrets, tricks because, like I tell my staff, our job here is to educate. GoodLife: How much of what you cook is prepared in-house? Fawzi Kotb: Everything has to be prepared from scratch: any dressing; any vinaigrette; the croutons are made here. Everything we can make here, we make here. We try to show everyone in the neighbourhood that everything is fresh, organic, healthy. We try as often as we can to go with what is seasonal. Because we are a small restaurant, we don’t order too much of anything. I deal with three farms. If I run out today, tomorrow morning I will call them and go pick up. GoodLife: How much shopping to do you in the neighbourhood? Fawzi Kotb: We live in the neighbourhood, and we try to get everything we can from the neighbourhood. Every morning I go to Carload at Queen and Lee; he goes every morning to the Food Terminal, I give him my order every night and go pick it up daily. My ice cream is from Ed’s Real Scoop. My gluten-free bread I get from Yoshi’s Sweets, she specializes in gluten-free. I get all my herbs and free-range chicken from Rowe Farms. My chocolate, I use Wickerhead Chocolate. All my bread is made at North Pole Bakery on The Danforth near Greenwood Ave. They also have the best cannoli in the city. I don’t like working with big companies, I like to work with smaller companies because I know how hard they work. It’s like us here, it’s a small, family-run place, so we like to support the same kind of places. GL
Opposite page: Executive Chef Fawzi Kotb. This page, top, Warm Goat Cheese/Beets: Woolwich goat cheese encrusted with panko, beets, walnuts, with a walnut pomegranate vinaigrette and spicy micro greens. Above, Cast-Iron SteakFrites: 28-days air dry Black Angus Rib eye with porcini trufflle oil, Yukon Gold fries, rosemary salt. Below, the intimate interior of Velouté Bistro.
GoodLife: What is your philosophy in the kitchen? Fawzi Kotb: Love and patience. When I cook something I put all my attention and love into the dish. A lot of people don’t know why you cook things a certain way. Many people think it’s safer to cook something well done, which is not true. Salmon has to be cooked medium – when it arrives fresh, I eat it raw. I want people to taste the Velouté Bistro & Catering is at 2343 Queen St. E. Call 416-6967392, or visit www.veloute.ca
GoodLifeMagazine.ca | 17
• RECIPES •
tempted by
apples
Thanks to perfect growing conditions – lots of moisture and sunshine – this year’s crop should offer an abundance of flavourful fruit, according to the Ontario Apple Growers. Apple picking started in mid-August and will continue into November. Can we tempt you with these recipes?
apple caramel crumble pie
smoky ontario apple oka bites
Ingredients
Ingredients
1 Tenderflake Frozen Deep Dish Pie Shell, thawed
12 slices double-smoked bacon
3/4 cup packed brown sugar 1/2 cup all-purpose flour
2 Ontario apples cut into 24 wedges
1/2 cup old-fashioned oats
8 oz Oka cheese, cubed into 24
1/2 cup butter, melted
pieces
3/4 tsp cinnamon 3/4 tsp nutmeg Pinch of salt 3 cups peeled, cored and sliced apples 1/2 cup ready prepared caramel sauce, divided
Preparation Prepare pie shell according to package directions for a baked pie shell. Remove from oven and set aside to cool slightly. Set oven
18 | Goodlife Beaches - September • October 2013
1/4 cup grainy mustard
temperature to 375 F. Mix together brown sugar, flour, oats, butter, cinnamon, nutmeg and salt. Set aside. Spread sliced apples in baked pie shell. Drizzle 1/4 cup caramel sauce over apples and top with crumble mix. Bake for 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with a fork. Remove from oven and drizzle with remaining caramel sauce before serving. ~ Recipe courtesy of www.tenderflake.ca
Preparation In a skillet over medium heat, cook bacon in batches until cooked through but not crispy. Transfer to a paper-towel lined plate and let cool. Heat oven to 375 F. Cut each strip of bacon in half to make 24 small strips. Spread each strip with 1/2 tsp mustard and wrap around an apple wedge and piece of cheese. Secure with toothpick. Repeat with remaining ingredients.
Arrange bites on a parchment lined baking sheet. Bake in oven just until bacon starts to bubble and cheese begins to melt, about three to five minutes. Do not overcook. Serve immediately. Chef tip: If Oka cheese is unavailable, Gorgonzola makes a savoury substitute. ~ Recipe courtesy of www.onapples.com
• RECIPES •
apple martini Ingredients 2 1/2 tbsp unsweetened apple juice 1 tsp fresh lemon juice 1 packet Pure Via sweetener 2 ounces vodka ice cubes Green food colouring (optional) Fresh apple slice (optional)
Preparation Combine juices and Pure Via sweetener in cocktail shaker. Add vodka, ice cubes and food colouring. Shake. Strain liquid into a martini glass. Garnish with a slice of fresh apple, if desired.
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roasted leg of lamb stuffed with ontario apple and rosemary Ingredients 3 tbsp vegetable or canola oil, divided 3 tbsp peeled and finely diced onion 1/4 tsp salt 1 1/4 tsp freshly ground black pepper, divided 1 cup peeled, cored and diced Ambrosia apple 1 tbsp cider vinegar 2 1/2 lb trimmed, boneless leg of lamb 2 tbsp roughly chopped fresh rosemary 1 tbsp fresh thyme leaves 2 tsp coarse sea salt
Preparation
close the two sides of the lamb. Using butcher twine gently tie the lamb to enclose the filling and ensure even cooking.
960 Danforth Ave. (at Donlands Stn.), Toronto, ON. M4J 1L9 +1(647)996-2705 | www.mavicafe.ca
In a small bowl, add rosemary, thyme, sea salt and remaining pepper and oil; stir to combine. Gently rub the rosemary mixture over the surface of the lamb. In a lightly oiled roasting pan add the lamb and place in the oven. Let roast for 40 to 50 minutes basting occasionally with pan juices. Once lamb is cooked to medium-rare 160 F (or desired doneness) remove pan from the oven and let the lamb rest for eight to 10 minutes before slicing. ~ Recipe courtesy of www.onapples.com
Heat oven to 375 F. In a small saute pan over medium heat add 1 tbsp of oil. Add onions, season with salt and 1/4 tsp of pepper and cook for three to four minutes or until onions are soft and translucent. Add apples and cider vinegar and continue to cook for another three to four minutes or until apples are soft. Remove pan from the heat and let cool slightly. Meanwhile, lay the lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place the cooled apple mixture inside and
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GoodLifeMagazine.ca | 19
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20 | Goodlife Beaches - September • October 2013
• ETIQUETTE •
E
ntertaining when the seasons change can be hard. The siren call of fall’s earthy rich comfort foods beckon, but to be honest, who wants to eat a heavy, rich, slow-braised roast with root vegetables when it is still 25 C outside? There is a way to host in the transition time that makes the most of the season and the beautiful early fall setting. It’s possible to dazzle your guests without wishing the rest of the summer away. Late summer and early autumn are prime harvest seasons for produce so there is no better time to visit the local farmers’ market and stock up on regional gems. Often the best menus come from simple, high-quality ingredients, so let the provisions available inspire your choices. In addition to the abundance of great, fresh local ingredients, early fall is a sweet spot in the year to host for practical reasons. Everyone is settling into their postsummer schedules, yet calendars aren’t fully spoken for – a reality that seems to sneak up just before Thanksgiving. Invite guests a few weeks in advance from when you
plan to host and let your invitation set the tone for the evening. A casual phone call conveys a much different mood than a formal mailed invitation. Use your invitation as a means to establish how casual or formal the evening will be. Once you have surveyed the market and are inspired to create a menu, consider choosing dishes you know and trust. Test-driving a new recipe that goes rogue when company is an hour away can make for a stressful evening. In addition to planning a menu to minimize the risk of upheaval, consider a menu that allows you to spend as little time in the kitchen and as much time as possible with your guests. While most dinner parties inevitably end up turning into kitchen gatherings, no guest wants to see their host sweat – literally or figuratively. Tackle whatever prep work you can in advance and break down larger, more daunting tasks into smaller daily to-dos. If you are able to do a bit of shopping and a bit of chopping in advanced, by the time the day of your dinner comes around, you’ll be pleasantly surprised at how little there is to do.
fresh hosting ideas Do ...
... look for smart shortcuts. If you are hosting midweek (or any night, for that matter) you can order a fabulous charcuterie platter, rather than shop for all the elements to make one. ... be ready for whatever Mother Nature throws your way. Anticipate your guests’ needs and be ready to tuck away wet umbrellas and anything else they need to unburden themselves. If you’re planning on hosting outside, have some cozy blankets on hand for when the temperature dips in the evening. ... welcome guests into a fresh, cozy-lit place and immediately offer them a cocktail. Starting the evening with an aperitif sets a convivial tone. ... plan your evening so you have some grace time. Fifteen extra minutes can go a long way in prep and clean time, or better yet, give you a reprieve to freshen up, put on some music and pour a glass of wine for yourself before your guests arrive.
Don’t ...
... feel compelled to serve the wine your guests have brought along. If you have painstakingly selected the wines to pair with your menu, simply thank them for it and promise to pull it out when you have the perfect dish planned to go with it. ... overestimate how much time you’ll have on the evening you host. Make the most of the week leading up to your party. Shelf-stable items can be purchased weeks out; meats, produce and flowers a few days in advance. ... forget to enjoy yourself. Good food with good company is the stuff life is made of. Don’t let the planning involved in hosting a dinner take away from that sentiment. It is worth it in spades. Karen Cleveland is a Toronto-based etiquette writer. Follow her on Twitter: @schoolfinishing or visit www.mannersaresexy.com
GoodLifeMagazine.ca | 21
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22 | Goodlife Beaches - September • October 2013
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• PORTFOLIO •
J
etting off to the south of France to paint boats and architecture, escaping to the tranquil Greek Islands to capture the landscapes and heading to the Bahamas to paint children’s portraits is all a part of artist Elizabeth Berry’s summer routine. But it’s in her Beach neighbourhood where she finds most of her inspiration when she’s not travelling to different corners of the globe. “I do a lot of floras when it’s the season and I also paint local street scenes,” Berry says, whose speciality is watercolour and oil paintings. The Kingston Road Flower Market serves as her “go-to” spot early in the summer. “I love that place. I’ve done that (painting) a few times.” Nestled on the quiet street of Neville Park Boulevard, Berry’s spacious home is multi-purpose: it’s not only a place of rest, but it’s also her studio where her works of art come to life, and her personal art gallery to display her creations, which range from $50 to $4,000. 24 | Goodlife Beaches - September • October 2013
BY Hilary caton photography by Nick perry
ARTISTprofile Elizabeth Berry Berry also participates in the Beaches Studio Tour, and will take part in this year’s event Oct. 26. “It’s a wonderful way to open up my studio to the community,” Berry says. “And new people get to see the work. It’s a lovely thing.” Berry is actively involved in both the art and Beach community, not only with the tour, but also through teaching watercolour art classes in her home three times a week with 15 students per class. Teaching comes as naturally as painting to Berry. She attended teacher’s college in Toronto to teach art, but decided to enroll in the Ontario College of Art at the age of 29 for the two-year program and “never looked back.”
She had immediate success with her new career path. She began showing and selling her work at the Church of Saint Aiden’s on Queen Street East and took part in her first Toronto Outdoor Exhibition in 1982. It was there that Posters International discovered Berry and purchased two of her paintings that went on to sell more than 20,000 copies in the first year, Berry says. Now 68, Berry has won multiple art awards and has artwork that’s part of the City of Toronto art collection on display in Toronto City Hall. But after years of success, Berry is looking to help her community. She recently joined forces with Councillor Mary-Margaret McMahon to spark a community effort to keep the local beach clean. Berry says she had the idea years ago, but work got in the way and she had to put it off. It wasn’t until the Victoria Day weekend came and went that her passion to keep the beach clean was reignited. “When I walk down there you’re almost in tears when you see the garbage people are leaving,” Berry says. >>
• PORTFOLIO •
>> “I saw it the morning after, it was like Apocalypse Now, the obstruction of the planet. That’s the feeling you got. Everywhere you looked mounds and mounds and mounds of garbage.” She immediately went home, grabbed some paint, paintbrushes and a blank canvas and began painting what she saw laying around the beach. A potato chip bag, cans of pop, a cup of coffee and cigarette butts can be seen in her painting
that will be on posters, prints and T-shirts with the slogan “Pick me up at the beach” scrawled underneath. Berry hopes this will rally the community around the cause and prevent future garbage heaps like the one she saw after the May long weekend. She says she hopes that giving the public a visual of the mess they leave behind will hit home. “Art can reach people in ways that some things can’t.” GL
Above left, a piece titled ‘Woodbine Beach Litter’. Above, ‘Fishing Boats Collioure.’ Left ‘Vineyards South of Bordeaux.’
To view more of Elizabeth Berry’s work, visit www.elizabethberry.com
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GoodLifeMagazine.ca | 25
• WINE •
BEYOND
THE SHELF WINERIES OFFER MORE THAN WHAT YOU SEE AT THE STORE BY GORD STIMMELL
M
Zuccardi Q Tempranillo 2009 $19.95 (Argentina) A killer vintage of a fan favourite. Inky hued, with vanilla-laced black cherry, mint and violet aromas. The flavours are Rioja like, with sandalwood, minty blackberry, mocha and black cherry spice. LCBO No. 973503 Food suggestion: spit-roasted leg of lamb Rating: 91
26 | Goodlife Beaches - September • October 2013
ost great wineries have several ascending levels of wine, ranging from affordable to ultra premium. Many people do not realize this, thinking what is always on the shelf represents the winery’s entire scope. My two featured wines give us a glimpse into the rarified atmosphere. Among the giant raft of new Vintages wines today is Zuccardi Q Tempranillo. You may know this Argentine winery because they make Fuzion, with five excellent value wines for $7.95 to $9.95. Fuzion took Ontario by storm several years ago. Fuzion also has a secondary tier of organic wines at $12.95 to $13.95, which are tasty. Next up is the Q line, at $19.95. These are wines of distinction, full of elegance and refined flavours. The Q Tempranillo is a stunner so don’t be shy about trying it. Aussie winery d’Arenberg also makes many tiers of wine. At the upper end are shiraz such as The Little Venice Single Vineyard ($69.95) and Dead Arm ($45), which come and go at the LCBO. The latest release at Vintages, d’Arenberg’s The High Trellis Cab, is a knockout red for under $20. Readers may be familiar with the terrific value Rodney Strong wines from Sonoma offer for under $20. They have a large upper tier of great reds, too. I recall first tasting their Symmetry (called Meritage then) in the 1990s and have followed it slavishly ever since. Think of Symmetry as a red for a special occasion, a romantic evening perhaps. Rodney Strong 2009 Symmetry (No. 641142, $59.95, 93) is back and it is gorgeous, with lavishly rich aromas and flavours of vanilla, violets, black cherry and cassis. This blend of cab sauv, cab franc, malbec and merlot has endless layers, which play like a kaleidoscope of fluctuating flavours in the glass. Also in this Vintages offering is Nickel & Nickel 2009 Cab (No. 292300, $115.95, 91) with lovely mocha complexity, and Cade 2009 Cab (#325027, $105, 91) with potent cassis and blackberry prowess. The Symmetry blows both these Napa giants out of the water. So that’s our theory of wine relativity for today. Happy wine hunting!
D’Arenberg The High Trellis 2010 Cabernet Sauvignon $19.95 (Australia) Makers of the mythic Dead Arm Shiraz have a winner with black plum, black pepper, vanilla and kirsch aromas and full mouth-coating black cherry, vanilla bean, mocha flavours and a minty cherry finish. LCBO No. 943456 Food suggestion: pepper steaks Rating: 91
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chess sets • angels • book ends • dream catchers • bird houses • African gurines • trinket boxes • lanterns • signs
• BEER •
fall for this
Beer
A
s the temperature dips, lovers of craft beer turn to heartier flavours. Of the many varieties sampled, the GoodLife tasting panel selected its favourites, but many are worth mentioning: Marzen-style Oktoberfest (Mill Street Brewery, Toronto) pours a clear light amber with minimal head and boasts a malty aroma with hints of bread and caramel. It drinks smoothly with little in the way of aftertaste. (3.5 out of 5) Smokin’ Banana Peels (Beau’s All Natural Brewing Company, Vankleek Hill) is pale straw in colour, with a nose full of banana and clove. Rauchbier is an acquired taste and this beer isn’t for everyone. (3 out of 5)
Pouring brilliantly clear with moderate carbonation, Port Credit Holiday Honey (Olde Credit Brewing Company, Mississauga) has a malty aroma, a bit of spiciness with notes of bread and light caramel. (3 out of 5) Wellington Arkell Best Bitter (Wellington Brewery, Guelph) has some potential. Round and smooth, molasses is the boldest flavour, with a sweet aftertaste that could stand some bite. (2.5 out of 5) Steam Whistle Premium Pilsner (Steam Whistle Brewing, Toronto) is a beer best served ice cold. A faintly hoppy pilsner with a floral note that makes for a light-bodied, crisp beer. Perfect for late summer/early fall. (2.5 out of 5)
1
2
3
4
5
Two Weeks Notice Beau’s All Natural Brewing Company, Vankleek
County Dark Ale W e l l i n g t o n B r e w e r y, Guelph
Crazy Canuck Great Lakes Brewery, Toronto
King Pilsner King Brewery, Nobleton
A German porter brewed with lager yeast, this rich Beau’s pours velvet dark. Bold, bright and light, without relying on excess carbonation, it starts with the taste of caramelized coffee and finishes with a nutty bite. Perfect to share with a friend, or sip on a crisp afternoon while you forget about Monday morning for awhile.
Wellington County Dark Ale is dark brown with ruby highlights. Its soft creamy head lingers as you enjoy the pint. On the nose there is roasted malt and dark chocolate. It’s malt forward, but the dark-roasted malts make it more bitter than sweet. It tastes of toasted bread, dark chocolate and a touch of liquorice. This robust flavourful ale is perfect for the fall.
Nightmare on Mill Street M i l l S t r e e t B r e w e r y, Toronto
Golden in colour with an orange hue and slight haze, Crazy Canuck has an aroma full of bold piney and citrusy American hop character. A Canadian Brewing Awards winner (Gold in 2010 and 2011; Silver in 2012), this aggressively bitter West Coast pale ale is wildly hoppy and dominated by flavours of grapefruit and soft bready malt.
A complex Czech-style Pils Lager with herbal, lemony notes, it has a bready malt flavour that pours goldenyellow with the slightest of foam and a hint of spice. Using 100 per cent imported Bohemian malts, Saaz hops and a true strain of Czech yeast, this is a far more interesting pilsner than most. It’s crisp but fullbodied enough to keep up with heavier meals – and heavier expectations.
Pairing suggestions: Spicy tandoori chicken or a plate of sharp hard cheeses Rating: 4.5 of 5
Pairing suggestions: Roasted meats, a hearty stew or enjoy it on its own Rating: 4 out of 5
28 | Goodlife Beaches - September • October 2013
Filled with sweet pumpkin pie flavours, this beer is definitely for the fall. Pouring a copper colour with a tan head and very little bubbles, the complex flavours of fall come screaming through – ginger, clove, nutmeg, caramel and much more. Slightly sweet, light-bodied with just enough bitterness to give this ale a smooth, balanced finish. Pairing suggestions: Hearty stew, roasted turkey with all the fixings, and spicy desserts Rating: 4 out of 5
Pairing suggestion: grilled fish Rating: 4 out of 5
Pairing suggestion: Schnitzel, bratwurst, sauerkraut – classic European meals Rating: 3.5 out of 5
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faux
• SHOPPING •
floral
spree Silk floral arrangements done by Flower Plus focus on three things: design, inspiration and distinction. The family-owned business has been in operation since 1985 and offers custom silk arrangements for any occasion and their online gallery has dozens of designs and colour schemes to choose from. The calla lilies in this arrangement offer rich colors that will draw the eye and add warmth to the room. Flower Plus, $450 and up, www.flowerplusonbayview.com
Bring lasting colour and life into your home with artificial arrangements
BY HILARY CATON
This combination of roses, dahlias, peonies, hypericum and curly willows will brighten any room with its fresh spring look. The colour combination screams spring and can keep your home looking vibrant even during the dreary months. Put together by Mondu Floral, a chic contemporary florist with a reputation for offering top-notch silk floral arrangements, the flowers are perfect for any cocktail party in a living space as friends and family nibble on delectable dishes and mingle with guests. Mondu Floral Design, $200, www. mondufloraldesign.com
Still daydreaming about that tropical vacation you took? Now you can have a taste of the tropics in your home. This arrangement has exotic plants that will bring a little bit of the island into your home, with pineapple flower, anthuriums, heliconia and some tropical greenery to whisk you back to beach. Best suited as a focal piece in an entrance way, this arrangement will definitely have your guests talking, if they haven’t already begun daydreaming about their next vacation. Elford Floral Design, $230, www.elfordfloraldesign.com
Focusing on custommade silk arrangements, Vanderfleet Flowers, a second-generation florist, offers chic designs with a European flair. It offers an array of designs for all occasions including holidays with Christmas often being its main event. This arrangement is a contemporary twist on the traditional view of the centrepiece. The choice of parrot tulips, asclepia pods, hydrangea and branches is an elegant palette of white and green that offers a non-seasonal look to brighten a kitchen or table top. Vanderfleet Flowers, $350 to $550, www.vanderfleet.com
Silverbells and Cockleshells specializes in silk floral arrangements and will create custom arrangements for clients looking for a unique look. This arrangement boasts hydrangea, late-blooming clematis, mums, mini green apple branches, hanging wild bud and roses, creating a natural garden feel that will spruce up any room. Silverbells and Cockleshells, $380, www. silverbellscockleshells.com
GoodLifeMagazine.ca | 31
• AT HOME • • AT HOME •
clean&Sleek 32 | Goodlife Beaches - September • October 2013
• AT HOME •
I
t has been said that if something is done to an exceeding degree of excellence, the person completing the task has it down to a science. At Toronto-based architectural and design firm nkA, the two chief architects have design down to a science – the science of precision and accuracy. That science has become the hallmark of Nelson Kwong and Neal Prabhu’s work. “We don’t offer thoughtless plans based on decades of subdivision housing,” Kwong says. Each house starts with an impression, or a feeling the homeowners want to convey in their living space. Kwong and Prabhu work together to translate these abstract ideas into a definitive space with style and function. “The beginning process is just talking to the homeowners, who tend to be independent thinkers who don’t sway to popular opinion and try to find what suits their needs,” Kwong says. In the Beach, where the bulk of the houses have a traditional and sometimes cottage-like feel, one couple decided they wanted to explore new ideas for their family home.
BY daniela piteo photography by adam dietrich “We didn’t start out with any design in mind. I just told Neal and Nelson that I wanted something very open so I could always feel very connected to my family wherever we were in the house,” the homeowner says. “My husband always liked modern, but I had never really thought about what style I prefer. I find the modern design can seem really harsh, but it’s actually very calming. Everything is very linear and flows together. The absence of intricate detail like millwork, baseboards and crown molding make everything very relaxing.” Building a home goes beyond what homeowners want to see and feel, it’s about practicality. “Nothing is taken for granted in the design stage,” Kwong says. “And nothing is assumed, even right down to all the outlets and light switches. With this sort of project, it is really about tailoring the home to the owners.” “We ask a lot of questions and map out how
people go about their day-to-day activities.” The old barn-style cottage home that once stood on the existing lot in the Beach was torn down, excavated and in its place, a distinct L-shape home was constructed. The formation of the house allows for optimum southern exposure, allowing natural sunlight to illuminate the house from dawn until dusk. Much of the home’s space was carved out and replaced with large, floor-to-ceiling windows that can completely open to the outdoors, but square footage wasn’t sacrificed in the stead of additional rooms. Even though the design deviated from the conventional shape, the house still boasts a generous 3,000-square-feet of living space. The kitchen is the centerpiece of the home, the area that anchors all the rooms together. “I can be in the kitchen and the kids can be eating, playing on the deck or in the living room and I can always see where they are,” the homeowner says. It was important for the homeowners that their home was bright, airy and spacious, and >>
Facing page: the backyard’s outdoor patio is a natural extension from the kitchen. This page, clockwise from right: the kitchen, the centrepiece of the home, anchors all the rooms together; the clean design carries into one of the kid’s bedrooms; and into the second floor bathroom.
GoodLifeMagazine.ca | 33
• AT HOME •
Kwong and Prabhu “It’s a private and inti‘It’s important to create room materialized this by creatmate area that also features to breathe in your home..’ ing an indoor/outdoor living a balcony, another way the space that feels seamless. – Nelson Kwong home brings the outdoors in, Outdoor spaces are an exteninstead of just finishing the room sion from many different points in with a window,” Prabhu says. the house – off the kitchen, the formal The dining room also features sleek dining room and even upstairs outside the corcustom-built cabinetry that uses the same wood ridor. from the kitchen, connecting flow throughout “The deck becomes an extension of the living the house by creating unity in each space. Prabhu space, so if you have family and friends over, you and Kwong managed to create spaces that can be are never crowded or constrained to one room,” private without feeling constrictive. the homeowner says. “It’s important to create room to breathe in your Even though the home flows effortlessly from home,” Kwong says, noting some homeowners one room to the next, private areas can still be find it difficult to fight the urge to cram in as many enjoyed on the main level with the addition of rooms as possible. “The hallways don’t necessara mezzanine nestled below the second floor, ily have to be 10-feet wide, but they should be but slightly above the main floor off the eat-in given enough space so each room doesn’t have kitchen. to interfere with the next but instead create a The south wall of the mezzanine-level formal good flow.” GL dining room is cut out so sunshine can filter into nkA is a Toronto-based architecthe room. The addition of a private balcony with ture and design firm, located at seating also extends the room into the outdoors, 101 Duncan Mill Road, Suite G10. without creating a divisive feeling between the Read more at www.nkarchitect.ca two spaces. >>
A great view from second floor to the main floor looking out over the backyard patio and pool.
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• CALENDAR •
september
& october
What’s happeNING IN THE COMMUNITIES OF BEACH, LESLIEVILLE, BEACH HILL AND DANFORTH SEPT. 15 Terry Fox Run Woodbine Beach, Coxwell Avenue and Lake Shore Boulevard Time: 8:15 a.m. registration; 9 a.m. to 12:30 p.m. run Website: www.terryfox.org The run is a non-competitive event to raise money for cancer research. SEPT. 22 Paws in the Park Woodbine Park, Coxwell Avenue and Lake Shore Boulevard Time: 9 a.m. check-in Cost: minimum $50 Website: http://torontohumanesociety.akaraisin.com/Paws2013 Comedian Carla Collins hosts the four-kilometre walk along the Martin Goodman Trail in support of the Toronto Humane Society. Festivities include music, face painting and dog agility shows. SEPT. 28 Smiling Blue Skies Walk to End Canine Cancer Kew Beach, at the bottom of Lee Avenue Time: 10 a.m. registration, walk starts at noon Website: www.smilingblueskies. com This is an on-leash walk from Kew Beach along the boardwalk to Ashbridges Bay and back. All proceeds benefit the Smiling Blue Skies Cancer Fund OVC Pet Trust. There will be a silent auction and other activities. OCT. 1 Kick-start Your Personal Memoir Using the Six Senses S. Walter Stewart library, 170 Memorial Park Ave. Time: 2 to 3:30 p.m. Call: 416-396-3975 to register Author and editor Sharon A. 36 | Goodlife Beaches - September • October 2013
Crawford helps you use emotion and senses to bring your story to life. Oct. 5 to 6 Nuit Blanche at The Distillery Distillery District, 9 Trinity St., Suite 200 Time: 7 p.m. to 7 a.m. Call: 416-364-1177 Website: www.thedistillerydistrict. com/calendar.php The Distillery District is the site for many Nuit Blanche installation including The Deaf Culture Centre Gallery’s Identity in Place, which features five contemporary sculptures by national award-winning 2013 deaf visual artist Julia Patterson, who will provide talks and insights. OCT. 16 Riverdale Community Arts and Letters Club: Wayson Choy Riverdale library, 370 Broadview Ave. Call: 416-393-7720 Time: 6 to 8 p.m. Riverdale resident Wayson Choy hosts a discussion on writing. OCT. 20 Scotiabank Toronto Waterfront Marathon, half-marathon and five-kilometre race Time: 6 a.m. to 3 p.m. Website: www.torontowaterfrontmarathon.com Cost: $45 to $90 Take part in the Toronto Waterfront Marathon and raise money for Nellie’s, a shelter for women and children in the Beach. Or take part in the Neighbourhood Challenge, in which people raise money for a local charity. OCT. 24 Branded by the Pink Triangle Leaside Library, 165 McRae Dr.
Paws in Park and Smiling Blue Skies Walk to End Canine Cancer both take place in the Beach .
Time: 7 p.m. Call: 416-396-3835 Author Ken Setterington talks about his book ‘Branded by the Pink Triangle’. Between 5,000 and 15,000 gay men – identified by the pink triangle – were sent to concentration camps, many to die there. OCT. 25 The 1920s Great Gatsby feel Murder Mystery Fundraiser for the Ralph Thornton Community Centre Website: www.ralphthornton.org The Roaring 20s are in full swing. It’s the era of prohibition and organized crime is high. The RTC Club is serving alcohol illegally and offering patrons the type of fun that can’t be had when the sun is shining. Business is lucrative. When a flapper is found shot to death outside the club, the management and patrons scramble to identify the killer before the police catch wind and shut them down. OCT. 25 TO 27 Fall Beach Studio Tour 2013 From west of Woodbine to east of Victora Park Times: various
Website: www.beachstudiotour.ca Visit 25 artists at 13 studio sites. Free admission. OCT. 26 Riverside WalkFEST Queen Street East between the DVP and Empire Avenue Time: 10 a.m. to 6 p.m. Website: www.riverside-to.com Take a Walk on the Riverside during the free Riverside WALKfest. Unique walks are led by a local personality and hosted by Riverside’s businesses. Rain or shine. OCT. 30 East End Writers’ Group Showcase S. Walter Stewart library, 170 Memorial Park Ave. Time: 6:15 to 8 p.m. Call: 416-396-3975 Published authors from the East End Writers’ Group will read and answer questions about their work. Presentation by publicist and editor Shane Joseph from Blue Denim Press on marketing your book. To get your item in the November / December edition of GoodLife, email lday@insidetoronto.com
• CALENDAR •
out
& about
Toronto has plenty of events, destinations and attractions; here is a sampling of what’s on around town AGO Chinese artist Ai Weiwei exhibits at the Art Gallery of Ontario, the only Canadian stop on a North American tour. ‘According to What?’ features photos, sculpture, audio and video pieces examining the artist’s take on such issues as freedom of expression, individual and human rights. Until Oct. 27 at the AGO, 317 Dundas St. W. Visit www.ago.net
STEVEN DER-GARABEDIAN
Toronto Beer Week A series of events dedicated to the celebration and advancement of the craft beer movement, showcasing authentically brewed flavourful beer, the talented brewers who create them and the licensees who support them. Sept. 13 to 21 at various locations. Visit http://torontobeerweek.com
Gluten Free Expo Sample and learn from speakers and chefs about gluten-free products. Sept. 14 and 15 at the Metro Toronto Convention Centre, 222 Bremner Blvd. Visit http://glutenfreeexpo.ca
Dancing on the Pier The shores of Lake Ontario transform into Toronto’s most scenic ballroom. Live bands, social dance clubs and instructors highlight dance trends from across the world. Thursdays until Sept. 19 at Harbourfront Centre, 235 Queens Quay W. Visit www.harbourfrontcentre.com
The Word On The Street Book & Magazine Festival Free outdoor festival celebrating the written word, which showcases some of Canada’s hottest new books and authors. Sunday, Sept. 22 from 11 a.m. to 6 p.m., Queen’s Park Circle. Visit www. thewordonthestreet.ca
Koerner Hall’s Season Opening Gala The fifth anniversary season begins at The Royal Conservatory’s Koerner Hall Saturday, Sept. 28 at 7 p.m. with the debut of Broadway star Audra McDonald. This gala performance will include McDon-
Ivy Wallace makes a new friend during the 2012 Royal Agricultural Winter Fair at Exhibition Place. The Royal, including the Royal Horse Show, returns Nov. 1 to 10. ald’s trademark mix of show tunes, classic songs from movies and pieces written specially for her by leading contemporary composers. Koerner Hall in the Royal Conservatory of Music, 273 Bloor St. W. Visit http:// www.rcmusic.ca
Scotiabank Nuit Blanche Experience more than 110 art pieces, as the free all-night contemporary art event transforms the city into an open-air art gallery. Saturday, Oct. 5 from 6:51 p.m. to sunrise at various locations. Visit www. scotiabanknuitblanche.ca
Thanksgiving at the Village Celebrate Thanksgiving with friends and family and a traditional feast at Black Creek Pioneer Village. Enjoy a sample of historic ale or take a ride on a horse-drawn wagon. Oct. 12, 13 and 14 at 1000 Murray Ross Pkwy. Reservations required: 416-7361733. Visit www.blackcreek.ca
Heritage Toronto Awards The Heritage Toronto Awards celebrate outstanding contribu-
tions in promoting and conserving Toronto’s history and heritage landmarks. The evening starts with the exclusive Nominees’ Reception, followed by the awards and lecture program presented by Gail Dexter Lord, and ending with a post-awards reception. Tuesday, Oct. 15 at Koerner Hall in the Royal Conservatory of Music, 273 Bloor St.W. Visit http://heritagetoronto.org
The Chocolate Ball Start the evening with a visit to the silent auction gallery followed by chocolate tastings – chocolate-infused savoury foods and decadent chocolate creations from bars to truffles. There is also a silent auction, dance floor and decadent dessert station. The evening benefits the Prostate and Breast Cancer Initiatives Fund. Thursday, Oct. 17 at the Eglinton Grand, 400 Eglinton Ave. W. Visit www. thechocolateball.com/toronto
Eastern Breeze International Film Festival Eastern Breeze film festival previews short and mid-length films of all genres from around
the world that contain an Eastern taste or philosophy. Oct. 18 to 29 at Carlton Cinema, 20 Carlton St. Visit www.easternbreeze.ca
Eat to the Beat A mecca for urban foodies who come to experience the best Ontario’s culinary scene has to offer. It exclusively features the talent of 60 female chefs raising money for Willow Breast Cancer Support Canada. Enjoy savoury and sweet dishes at 60 stations along with wine, beer and non-alcoholic libations. Tuesday, Oct. 22, 7 p.m., at Roy Thomson Hall, 60 Simcoe St. Tickets are $150 until Sept. 13 and $175 after. visit www. eattothebeat.ca
Royal Agricultural Winter Fair The Royal is jam-packed with home-grown fun with the best in local food and animal entertainment. Catch the Royal Horse Show, North America’s most prestigious and indoor equestrian event showcasing Olympic-level riders and budding equestrians. Nov. 1 to 10 at Exhibition Place. Visit http://royalfair.org
GoodLifeMagazine.ca | 37
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• getaways •
Engage all your senses in North Africa’s most vibrant city STory and photos by warren Cartwright
The mosque next to the Riad el Ouarda towers above all the surrounding buildings in the northern end of the medina. At night, the view from the roof deck provides panoramic 360 degree views across the city.
GoodLifeMagazine.ca | 39
• GETAWAYS •
W
ith a history that dates back to 1062, Marrakech, Morocco, has been at the crossroads of adventure for travellers for nearly a thousand years. And today, the sights, sounds and smells still provide even the most experienced traveller with a new-found sense of adventure, while giving one a chance to experience the unique culture of North Africa. While not the largest city in Morocco, Marrakech is arguably the most important, and is one of the busiest in Africa, serving as a major economic centre and tourist destination. Marrakech comprises of an old fortified city (the medina), bordered by modern neighbourhoods. Within the medina are a number of traditional Berber markets (souks), where almost every product imaginable can be found. The souk near the central square (Jamaa el Fna) is the largest in Morocco. The ramparts of Marrakech stretch for roughly 19 kilometres around the medina and originally provided fortifications. The walls are made of a distinct orange-red clay and chalk and are almost six metres high with 20 gates and 200 towers. You could spend a lifetime exploring the warrens of the medina and its souks, but for travellers look-
One of the most enjoyable activities is to explore the medina and allow yourself to get lost in the surroundings – you never know what you will discover. ing to get the most out of a short stay, highlights include the Jamaa el Fna Square and its carnivallike atmosphere and the Badi Palace and its exquisite ruins as well as the Koutoubia Mosque; Ben Youssef Madrasa and Mosque; the Museum of Islamic Art; and the Saadian Tombs, built in the 16th century. While in Marrakech, I recommend staying at one of the city’s restored riads. A riad is a traditional Moroccan house or palace. They are large, square, multi-level dwellings built around a central courtyard. Historically, riads provided private spaces for families and today, many have been restored and converted into hotels or restaurants. For our stay in Marrakech, we spent a week in one of the rooms at the Riad el Ouarda, a beautiful
five-bedroom, three-story riad in the north end of Marrakech’s medina. This historic riad dates to the mid-1600s, but was recently updated to provide all of the modern amenities, while maintaining the character of a traditional riad. On the main level you can see some of the painted doors that remain from the building’s original construction. Breakfast is served on the rooftop patio that overlooks a nearby mosque and provides views of the snow-capped peaks of the Atlas Mountains. The courtyard of the riad has been converted to a plunge pool, offering the ultimate in refreshment after spending hours exploring the city. The well-appointed bedrooms have air conditioning, massive bathtubs and many have their own adjacent reception areas. The staff at Riad el Ouarda provides outstanding levels of service. The riad has a private chef who will prepare outstanding meals, serving them in the central courtyard surrounded by candles for the ultimate in romantic settings. The meals we enjoyed at the riad were some of the best we had in Morocco. The staff is also able to make dinner reservations at some of the unique area restaurants or arrange any tour – all you need to do is ask. >>
Throughout the souks, bags of brightly coloured spices, nuts and other food stuff appear around every corner. Each shop seems to have a different assortment available.
• GETAWAYS •
The interior courtyard of the Badi Palace is dominated by a pool 90 metres long by 20 metres wide, and was richly decorated with Italian marble and gold. The pool remains; the marble and gold have long since been reclaimed.
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• GETAWAYS •
>> One of the most enjoyable activities is to explore the medina and allow yourself to get lost in the surroundings – you never know what you will discover. Unless you were born there, you will eventually need help navigating the maze of alleys in the medina. Every passage looks similar and they weave and turn in what seems like infinite directions. Even after spending a week navigating through the medina, we never were able to make it from Jamaa el Fna back to our riad through the souk. Fortunately, you don’t need to. There’s an army of young boys keeping an eye out for lost tourists who need a guide through the labyrinth – for a small fee of course. At first we tried to figure it out ourselves, but every time we eventually had one of the boys leading us back to Rue Bab Taghzoute, where one unique group of palm trees signalled we were back in our neighbourhood, and we could make our way to that nondescript grey door that led to our oasis of peace amid the chaos of Marrakech. GL
When to go North Africa experiences periods of extreme heat during the summer and as such, choosing the time you want to visit Marrakech is important. At all times of the year, it will be warm, but to most enjoy Marrakech, I suggest you plan your visit in spring (April/May) or fall (September/ October) when the temperatures are more pleasant. Riad el Ouarda general information: 5, Derb That Sour Lakbir Quartier Zaouia El Abbassia Bab Taghzoute Marrakech Maroc +212 (0) 5 24 38 57 14
Warren Cartwright is a nature and landscape photographer living in Vancouver. Visit his website: www. warrencartwright. com
42 | Goodlife Beaches - September • October 2013
Clockwise from above: Jamaa el Fna is the main square of Marrakech, and is used by locals and tourists alike at all hours of the day. While busy during the day, the square comes alive at night, as it transitions from orange juice vendors and snake charmers to food stalls; Riad el Ouarda was built in the 1600s and has been restored by the current owners. They have maintained as much of the original building as is feasible, including some of the carved and painted doors that date to the building’s original construction; the smaller shops at the outer edges of the souks, closer to the residential areas, tended to have smaller, less sophisticated displays. They focused more on addressing the needs of the people who need food and spices as part of their day-to-day lives; the one major deviation from the original design of the Riad el Ouarda courtyard was the addition of the plunge pool. In the evenings, the lighting in the pool’s courtyard gives the riad a magical quality.
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• SHOPPING •
spree
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Whether you’re on your way to work or enjoying a day off, a slick leather jacket in a classic shape like this one with hand-treated calfskin leather and a removable merino collar from Massimo Dutti, is the perfect topper for brisk autumn days. Limited Edition Napa Jacket with aviator collar, $475 at Massimo Dutti, massimodutti.com
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44 | Goodlife Beaches - September • October 2013
Conquer fall’s crisp days in this stylish caramel hued soft leather jacket from Danier. The quilted sleeves, arms and waistband on its fitted shape keep this sleek wardrobe staple modern and ready for wear during the day or night. Peyton Jacket, $449 at Danier, danier.com
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• COMMUNITY PEOPLE • •
BY DANIELA PITEO photo by Ian kelso
Our
leuty station
T
he warm red hue of the Leuty Lifeguard Station’s roof strikes a bright and warm pose in the presence of the cold, blue water of Lake Ontario. The small station at Kew Beach is both a renowned and revered landmark in the east Toronto neighbourhood. It’s renowned amongst locals and tourists alike, as it has the distinction of being the Beach’s most photographed landmark. It’s reverence is mutually agreed upon by the more than 6,000 people who have been rescued from the often cold and tempered waters of Lake Ontario to the little station with the welcoming
46 | Goodlife Beaches - September • October 2013
The small station at Kew beach had fallen into a state of disrepair, but was brought back to life when residents banded together to restore the building
red roof. The red roof, of course, is less about esthetics and more about optics, as the colour can be seen from miles away, but the hue no less adds a charm to a building that almost got lost in the sand. “It is the jewel on the beach,” says Gene Domagala, a Beach historian.
The Leuty Lifeguard station was built in 1919 by architects Chapman and Oxley, but by the 1980s, it had fallen into a state of disrepair. “The station has been moved four times since it was built,” says Domagala, adding each time the shoreline moved, so did the lifeguard, in order to keep it proximate to the water’s edge. After standing watch at the water for nearly eight decades, the City of Toronto decided it was time to put the old building to rest and tear it down. “The lifeguard station has emotional >>
• COMMUNITY •
plains, is the primary station between the Bluffs appeal to locals and visitors,” Domagala and Cherry Beach, an expanse of waterfront says. “It has helped save hundreds and hunthat stretches more than 10 kilometres, but it dreds of lives.” started out as a small station on a plot of 20 Domagala took to his neighbourhood and acres owned by Walter Sutherland Lee. started asking local residents and visitors if the Lee, according to Domagala, owned the 20 station should be razed. acres east of Lee Avenue in the Beach. “More than 95 per cent of the people I spoke “Mr. Lee had a boat he named Leuty, to about levelling the station said in honour of his wife (Emma Mary that it should stay,” Domagala Leuty), who died in 1902,” says says. ‘The lifeguard Domagala. His sons had diA committee, led by vided the property owned by former Leuty Station station has emotional Lee into sections, and evenlifeguard Chris Layton, appeal to locals and tually, a street was named was quickly formed visitors. It has helped save Leuty, which led to the staback in the early hundreds and hundreds tion’s moniker. 1990s. “When the station was first Layton, along with of lives.’ built, it was manned 24 hours a Domagala, area residents – Gene Domagala day during the summer months,” Glenn Cochrane, Mary says Domagala. “The station is still in Campbell, Bill Suddick, Howard use today and runs seven days a week, from Fines and another former lifeguard and early morning ‘til night.” councillor Tom Jakobek banded together and Currently, the City of Toronto maintains the created S.O.S – Save Our Station. lifeguard station, but the distress call that S.O.S Fundraising efforts for S.O.S, which sold Tsent out saved its life. shirts and coffee mugs with a drawing provided At 94 years old, after four moves and one maby committee member Bill Suddick, helped jor facelift, the station is a landmark, a lifesaver amass $74,000 for the station’s restoration and a thing of beauty for thousands of people it project. serves each season. “We even had a miniature called the ‘Little “We will definitely do something to celLeuty Lifeguard Station’ built for the occasion,” ebrate the centennial birthday of Leuty,” says says Domagala. Domagala. “But we aren’t sure what quite yet.” “The station is now seen as an important In the meantime, the little building with the and viable historic site,” Domagala says. “It has red roof will continue to stand tall in the combeen presented with two historical awards.” munity that saved its life. GL The Leuty Lifeguard Station, Domagala ex>>
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GoodLifeMagazine.ca | 47
• FITNESS •
step up to success Are you looking for ripped abs? Would you really love to run a 10k or a half marathon, or even a full marathon? The question is how badly do you want it? It’s time for you to make realistic short- and long-term goals. With the summer over we settle back into our regular routines so workouts should be scheduled like we do any other personal appointments. My 38 years in the fitness industry and working with clients have shown me that those who don’t write down their goals and schedule their workouts don’t succeed. People come and go at the gym every day without putting a lot of thought or effort into what they’re doing. Some even try to avoid sweat so they don’t need to blow dry their hair or so they can go back to work without a shower. Don’t sabotage your workout before it starts. Commit to hard work and commit to your goal. Do what it takes to reach your goal, stick to your plan and don’t make fitness choices based on others in the gym or what Oprah is doing. Prepare for your workout the day before by setting your alarm, checking the forecast, booking your class or trainer. Don’t wake up and hope your ripped abs will be waiting for you on your doorstep. You need to make it happen. You need to because nobody else is going to do it for you!
Reach your goal
u Visualize your success. You can do anything you put your mind to – this is not a myth u Sign up for a race. This will commit you to your goal and keep you on track to reach it u Use technologies (smart phones) to log, plan and remind you daily of your goal u Abs are made (and lost) in the kitchen so make smart food choices u Be realistic: You are not going to get ripped abs overnight but you can over time
Larry Track is owner and founder of Track Fitness, 328 Lonsdale Rd. Visit www.trackfitness.com
48 | Goodlife Beaches - September • October 2013
• PETS •
back-to-school With the kids back to class, life can be lonely for the pets in your home. how do you ease the transition? BY pia lauretti
B
ack to school means dramatic changes in family routines and schedules. Children have returned to the classroom, pets have been left home alone without the companionship they enjoyed throughout the summer. These sudden changes in family schedules can cause pets distress and result in behaviour problems, known as separation anxiety. Separation anxiety can be triggered by an owner preparing to leave, the act of leaving or while an owner is away from the home. Signs of pet separation anxiety include: u Destructive behaviour, such as chewing a favourite shoe u Howling, whining, barking or meowing excessively u Attempting to escape by scratching, clawing or chewing at doors and windows u Self mutilation (i.e. chewing body parts or ripping out hair) or excessive grooming u Urinating and defecating indoors, or urinating upon the owner’s arrival u Restlessness, panting and excessive drinking u Reduced appetite Pia Lauretti is the volunteer president of the Etobicoke Humane Society. Visit www. etobicokehumanesociety.com
Reduce separation anxiety in your cats and dogs Burn off energy before leaving: Take your dog for a brisk walk or engage your cat in lengthy play sessions, leaving your pet in a quiet, resting mode when you leave. Don’t make it a big deal: Expressing guilt, through excessive petting or communicating, when leaving will reinforce feelings of anxiety. Instead, avoid eye contact, touching and talking to your pet when leaving to send the message that separation is not a big deal, it’s just routine. Remain calm and assertive: Project confidence when leaving to reduce anxiety and let your pet know that everything will be OK when you go. Reward good behaviour: Treat your pet when they are quiet or keeping themselves entertained to reinforce this behavior. Turn on the TV or radio: The background noise of human voices and music can ease a pet’s feelings of loneliness. Train your pet to be alone: Routinely leave your pet alone for small increments of time to build up confidence. Start with five minutes, 10 minutes, 15 minutes and one hour, and continue to increase the time you spend away, so that your pet becomes familiar with solitude. Familiarize pets with anxiety triggers: If picking up your keys or putting on your shoes is an indicator you’re leaving, practice doing these things several times a day without actually leaving. By disassociating these triggers, they will no longer become separation anxiety activators. Add a furry friend: Many pets enjoy the company of another animal which can reduce anxiety and boredom. Visit www.etobicokehumanesociety.com to learn more about animals that need homes. GoodLifeMagazine.ca | 49
• SOCIAL •
tegh fundraiser TORONTO EAST GENERAL HOSPITAL wine and dine Left side, from top, singer Sean Jones at a fundraiser for the Toronto East General Hospital Foundation at The Toronto Hunt on July 15; Marilyn Thomson, left, and Connie Stavro-Giamos enjoy an evening chat; Niranjan Vivekanandan, Toronto East General Hospital Foundation board member, left, Sara Azargive, Jeff Szeto and Esther Chow smile for the camera; Michael Burns, Toronto East General Hospital Foundation Chair and Christina Giamos, TEGH Foundation board member. Right side, from top, celebrity chef David Rocco addresses the crowd at the fundraiser; Michael Burns, Toronto East General Hospital Foundation Chair; Andrew Steele, Toronto East General Hospital Foundation board member, left, Nancy McFadyen, John McFadyen, and Gary Grant; Rob Devitt, Toronto East General Hospital CEO, left, and Eric Tripp, Toronto East General Hospital Board of Directors Chair.
photography by NICK PERRY
50 | Goodlife Beaches - September • October 2013
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CHICKEN (Fresh, white meat)
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