GoodLife Barrie Fall 2021

LOCAL CHEFS

BARRIE

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R E V I S I T I N G B U F FA L O

S P R I N G W AT E R

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ORO-MEDONTE

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MAKING JAM

INNISFIL & AREA

taste MEXHICO home tour AT HOME ON THE LAKE roam

SCOTTSDALE ARIZONA

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$5.95

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the country estate, rethought.

welcome to braestone.

Braestone is an award winning country estate community located in the heart of the Horseshoe Valley. Inspired by the farmhouses, barns, and sheds of the Oro-Medonte region, the homesteads are an authentic reflection of refined country living with four seasons of outdoor activities at its doorstep.

Hiking, skating, apple picking and maple sugar tapping are just a few of the many remarkable activities homeowners experience living at Braestone.

We invite you to join in our vision and become part of Oro-Medonte’s finest community. Contact us today to learn more.

Distinctive and timeless bungalow, loft and two-storey homesteads on a selection of 1/2 acre to over 1 acre valley and ridge lots.

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GoodLife | Barrie Fall 2021

braestone.ca

Another project developed by:

GEORGIAN COMMUNITIES

2021-09-10 1:29 PM

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Contents

Fall 2021

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upfront shopaholic TRAVEL

nest

09 home tour 16 decorating

AT HOME ON THE LAKE

SUE KAY

taste

20 27 local flavour 32 recipes 48 wines roam 38 travel 44 luxury adventure local flavour MEXHICO

FALL FAV’S

WHAT’S YOUR JAM

THE KILLER B’S OF ITALY

GOODLIFE GOODLIFE Vice President, Community Brands Kelly Montague Regional General Manager Simcoe - York - Muskoka Shaun Sauve General Manager Simcoe & Editor Elise Allain Graphic Design Jamie Law Jasmine Keo Advertising Coordinators Nadine Kennedy Kate-Lynn Roberts Advertising Representatives Carolyn Brayiannis Debbie Booth Kate Byers Stacey MacDonald Mary March Photography Contributions Louise Jones Editorial Contributions Barbara Ramsay Orr Carmelo Glardina Dawn Ritchie Katherine Elphick Tracey Luel

SCOTTSDALE ARIZONA

REVISITING BUFFALO

for digital editions of this local publication and others, please visit Simcoe.com - (e-editions at the bottom of the page)

First Place

Statements opinions and points of view expressed are those of the writers and do not necessarily represent those of the publisher, advertisers or GoodLife.

For further information regarding all our products, we invite you to call us at 705-726-0573.

For advertising inquiries, please email: goodlife@simcoe.com 705-726-0573 ext. 792031 Digital Edition: goodlifemagazine.ca

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*Photo taken prior to Covid-19.

Thank You

for your continued support in this years Readers’ Choice! Grateful and Hopeful for 6 Years in a Row! "Our goal is to have everything in-house so that you can always count on us to take care of you here.

We are taking every precaution to keep our patients and our team safe and we look forward to delivering the same customer first driven service to you with each and every visit!” ~ Dr. Bashi

General Anesthesiologist Sleep Dentistry Cosmetic Dentistry Orthodontist & Periodontist on Staff Flexible Hours Evenings & Saturdays • Kids love White Cedar Dental We Deal Directly With Most Insurance Companies

Back to School Time

Can’t Wait To See You! 610 Huronia Rd., Barrie whitecedardental.com

705-737-1151 GoodLife | Barrie Fall 2021

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travel

upfront | shopaholic

Travel Essentials Wake me when it’s over

No pouting

The right lipstick can liven up a weary traveller’s face. The KissKiss Roselip is a hydrating and plumping tinted lip balm by Guerlain.

Subtly coloured, it gives lips a soft and natural glow.

Guerlain.com

Rest will come easy during travel with The Sleep Mask by Away. Extra soft and sleek, it features a molded interior shape to give eyes plenty of room and a hidden pocket for easy ear plug storage. Its fabric uses 37.5® thermoregulating technology to personalize climate control. Awaytravel.com/ ca/en

Travel Marie Kondo style

Organized bling

Keep your luggage tidy and organized throughout your trip with the Marie Kondo x Paravel Packing Cube Quad. Use the KonMarie Method™ folding technique to fit and lightly compress all your garments into the differently sized cubes.

TourParavel.com

The Jewelry Box by Away organizes your jewellery essentials safely and tangle-free while travelling. Its compartments include a flat panel for earrings, a padded cord for smaller rings, clasps and slip pockets for necklaces, and a roomy main compartment for chunkier items.

Awaytravel.com/ca/en

Refresh on-the-go

Refresh quickly and easily with Clean Start Micullar Make-Up removing wipes.

These biodegradable, pre-moistened wipes have extracts of apple, aloe, chamomile and cucumber to soothe and nourish skin. Individually wrapped wipes effortlessly remove makeup, dirt and oil.

Pack in your carry-on to apply after a long flight. Forwardwithdesign.com 6

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Weather-proof shoes

No matter what conditions you face in your travels, Canadian-made Vessi shoes will keep your feet comfortable and dry. Extremely lightweight, ultra comfortable, and easy to style, these shoes are 100 per cent element proof thanks to a waterproof membrane developed to create the most breathable waterproof foot wear option possible. Vessi.com

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IT FEELS LIKE HOME Book your tour today!

3 Concert Way, Barrie 705-812-6485 @espritlifestyle

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*All images were taken prior to Covid-19

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Photo credit: Chris Rollett Designer: Cabin Fever Interiors

Chameleon Cooker

Italian appliance-maker, Fulgor Milano, designed their incomparable Sofia range to outperform every luxury brand on the market. High-powered Crescendo brass burners, telescopic racks and cool touch soft closing doors are just some of the features. But Fulgor took it a step further by offering full assembly interchangeable doors that allow owners to modify the colour of the appliance whenever they redesign their kitchen (take note designers). Fulgor even engraves owners’ names right onto the brand’s logo plate, free of charge. Available at TA Appliances in Barrie.

Stylist: Suzanne Zingg

Photo credit: Melati Citrawireja

Get Spicy

Inject potent authentic flavours into your dishes with Diaspora Company’s direct-to-consumer spices. Diaspora ethically sources spices from single origins around the world and delivers them right to your mailbox avoiding that dreaded shelf-fatigue so common in grocers. Akin to the free-trade coffee business, the company pays farmers top dollar for their products and engages in humanitarian initiatives as well. They even hold Zoom spice cooking classes.

Find them at: diasporaco.com

À La Carte

Dometic’s mobile bar brings the party to you instead of anchoring guests inside. The refined refrigerated carts, inspired by professional bartenders, hold up to 39 wine bottles and 155 cans. Dometic’s top of the line MOBAR 550S offers a 20” dual zone refrigerator/ wine cabinet, 2 wood shelves, 1 metal shelf, a serving tray, cutting board, speed rail, fresh ice container and illumination light module. Find your nearest Ontario dealer through: distinctive-online.com

Granny Chic

A backlash to stark minimalism has given birth to the Grandmillennial aesthetic. Granny chic is an artistically curated, hugely popular design style among the twenty and thirty-year-old set who are starved for colour. Look for mix-matched prints, floral wallpaper, needlepoint, chintz, vintage ginger jars, flawless heritage china and boldly painted antiques that are impeccably styled. Find vintage treasures at the Roadshow’s 400 Antiques Mall at 400 Market GoodLife | Barrie Fall 2021

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e k a L on the

By Dawn Ritchie

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small cottage on a beautiful waterfront property on Kempenfelt Bay was Erica Tattersall’s target for a future four-season residence. “A lot of people are doing this now,” Erica explains. “Transitioning from owning a cottage and a home, to making one that’s both.”

After completing numerous renovation and residential building projects while juggling a young family and fulltime job, Erica decided to leave her position to take on the role of general contractor for this build. “We sat down and met with my contractor, went over the prices and differentials and factored in my time versus quitting my job,” she says. “It didn’t make sense to hire someone else when I could build in equity with a fulltime project.”

In preparation, Erica spent months on the HOUZZ website poring over photos for inspiration. “It was a big project,” she recalls. “The lot is 50 feet so it made more sense to tear down the existing cottage and start from scratch. In a renovation, if you run into any hiccup’s they can be big hits

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on your budget. For a new home, you can plan for most things. There are very few surprises.”

With her design and layout in hand she hired Warren Northcott of Sunrise Drafting to prepare the drawings. The residence would rise in elevation from one story to three. Erica applied for a variance but to maintain friendly community relations she also shared her plans with neighbours asking if they had any concerns. Requests came in to delete windows on the sides of the home and Erica complied. Windows in the great room were eliminated altogether on one side and in the kitchen, ceiling-level windows above the cabinets could draw in morning sun but maintain neighbour privacy. The desired view was the lake anyway. Extra-large double windows directly facing the lake would bring in all the light needed with its sunny southern exposure.

First up on the construction schedule was septic. Erica worked with the Conservation Authority to achieve proper setbacks for the very stringent requirements that protect Lake Simcoe, then

turned her attention to the well and the foundation.

Soaring lumber prices were wreaking havoc during the pandemic and the normally expensive ICF (Insulated Concrete Forms) foundation was suddenly comparable in price to traditional stick framing. Erica realized that in using ICF she could also speed the plow by eliminating the extra step of insulation. “It’s very efficient,” she says. “Heating and cooling costs are almost negligible. You don’t have to do a vapor barrier or insulation. So, it’s fewer steps and fewer trades. It’s a superior product.”

Paul Stevens of ThermEco did the work. The one hitch was that to properly support the concrete footings some bad soil from the old foundation had to be mitigated first. “It’s a heavy home,” explains Erica. “The concrete goes up 30 feet.

They needed to stabilize it for the weight of the ICF and rebar.” Stable unshrinkable UFill did the trick.

With the shell completed, her focus turned to

“It didn’t make sense to hire someone else when I could build in equity with a fulltime project.”

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the interior. “I like the idea of putting your own finishes on things and getting to choose where you live and what you live in,” Erica says. Her aim was a beachy, contemporary feel and a maintenancefree home. At every step, from composite decking to quartz countertops, Erica chose ease of care.

“When you have a young family, maintenance-free is a priority,” she explains.

Erica hired seasoned local professional tradesmen who helped pave that way. Wallwin Electrical Services did all the electrical work. Inzane Interiors handled the drywall. Ridgeline Roofing installed the roofing, soffits, siding and fascia.

Unitek Windows and Doors did the windows.

Georgian Home Comfort fitted the furnace. D&L Barks from Springwater constructed the stairs and Palermo Railings finished all the railing work.

Erica also tasked Bayfield Carpeting with the tiling and ProTech Doors for her garage doors and the striking eight-foot front door which welcomes her family home. “We started planning last January and moved in this January but the whole build

only lasted six months,” she says.

The most important room in the house was undoubtedly the kitchen. It is the workhorse of any home and situated smack dab in the main living area. It can either be a point of functionality and pride or a nightmare of dysfunction and clutter.

Erica chose Lindsay Schulz Kitchens and Cabinetry out of Midland to bring her dream kitchen to life. It was the third kitchen Schulz had completed for Erica.

A professional 80-inch Frigidaire unit with a side by side fridge/freezer was selected and Eri-

ca had the cabinetry built to spec around it. She chose a five-burner gas range and easy care quartz for countertops with a solid backsplash that eliminated the need for future grout maintenance.

The theme would be wood/white with black accents. Fixtures, sinks and hardware are all matte black. Upper cabinets above the backsplash and island pendants are also solid black for a punch of drama. A pantry wall of cabinets contrasts with a wood finish. Floors in the home are engineered hickory hardwood by Northwood Country Flooring in a light hue to sustain that beachy feel. Benjamin Moore Snowfall White OC118 was Erica’s choice for paint. “It’s warm, yet clean and simple,” she says.

The kitchen installation moved ahead swiftly without issues, save for delivery of the refrigerator which was delayed four months due to Covidrelated supply disruptions.

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“We started planning last January and moved in this January but the whole build only lasted six months,” 14

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VISIT OUR BARRIE & BRACEBRIDGE SHOWROOMS

For the great room, Erica designed a 19-foot ceiling height with extra-large picture windows that showcased the lake. From the adjoining dining room, you can see all the way down to the dry boat house, generous-sized dock and boat lift.

Erica also chose drywall returns for the windows with black exterior trim. “I didn’t want the windows to just halt abruptly and visually stop your eye,” she says. “Drywall returns mean the window fades and your eye is drawn out to the lake.”

One major decision, based on space restraints, was to forgo a main floor fireplace. “With a 50foot lot and 10-foot setback on either side of the house we were left with 29 feet and 10 inches,” she says. “Since we didn’t build with traditional stick framing, the footprint would come in from the wall. So, I made a conscious decision to not put in a fireplace. I didn’t want to lose that space in the family room. The house always felt cozy and warm, anyway.”

On the upper level of the home, the master enjoys a luxurious spa ensuite bathroom with tile that echoes the style of the kitchen. A walkin closet complete with closet system organizes his and her wardrobes. The second shared bathroom has more adventurous patterned tile on the floor that brings a lively touch while hiding the smudges and dirt from busy little feet. Off the master, a covered glass-railed deck protrudes into the fresh lake air for morning coffee.

When it came to planning the location of the main laundry room, however, Erica decided on the traditional basement location instead of the first-floor mudroom or upper bedroom quarters.

“I chose function over what is convenient,” she says. “Kids come in from the garage and having a bigger mudroom was more important to me.

But also, coming from an insurance background, I’ve seen my share of water damage from laundry catastrophes. The water floods all three floors. I didn’t want to ruin my new house.”

After nine months in the new home and with this project firmly under her belt, Erica now feels she has found a new calling. “If I can make this a job and be a project manager or consultant on future builds, I’d love that,” she says. And true to form, she’s already working on a new project as she passionately scans the internet, gathering fresh inspiration for her next residential design.

121 Lakeshore Road West is now on the market, represented by: Jennifer Cameron of Royal LePage First Contact Realty Brokerage

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Mother & Daughter Team Sue and Hayley Kay Offer Expert Decorating Advice at Sue Kay & Company

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esign Consultant/artist Sue Kay has teamed up with her daughter, Interior Designer Hayley Kay. to offer enhanced decorating services to her clients at Sue Kay and Company.

“I am so excited to embark on the next step on my career path and proud to partner with my daughter Hayley to enhance our interior design services,” says Sue Kay. “Hayley studied design at Georgian College and has a Design Degree from Thompson Rivers University in British Columbia.

She has worked for two design/build firms for the past six years and I am proud to have this opportunity to share my daughter’s enormous talents

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“A BIG PART OF MY BUSINESS IS REWORKING OR REINVENTING SPACES,” with our clients. I feel so blessed to have her join my team. In addition to my experience as a paint and décor expert for over 40 years, we can now go more in depth with our clients by offering kitchen and bath planning and 3-D drawings and more.”

Kay proudly mentions she is in her 41st year as a Benjamin Moore colour specialist. “I have spent the last 25 years working through the Allandale Decorating Centre as a consultant. The company recently sold, and the new owner has purchased Tripp’s Benjamin Store in Midland. I am excited to still be associated with Allandale Decorating Centre and now Tripp’s as a colour expert and design consultant. Some people think I have retired, but it is quite the opposite. I am ramping up my design business! I see this as an opportunity to help even more clients with their decorating needs. I am grateful to my clients for voting for me to win the Readers’ Choice Awards multiple times for Favourite Interior Decorator.”

Through her company, Kay offers personalized in-home colour consultation and décor services. “A big part of my business is reworking or reinventing spaces,” explains Kay. “With so many people working from home, they are looking for space to create a home office or family room. We can show clients how to transform their unused living and dining room into useable space. I help curate a space that resonates with my clients. It’s not about just creating a pretty room, it’s about creating a functional space. I am also all about recycling and repurposing furniture and artwork. I may suggest adding a few new pieces, but you do not have to spend a lot of money to make a space look and feel great.”

A 30-minute, 1-3 Room visit costs $120.00, a one-hour Whole Home visit costs $190. Quotes are available for more extensive services, such as kitchen and bath makeovers.

“The kitchen and bathroom are the two rooms that most people want to makeover,” says Kay. “With her interior design expertise, Hayley can provide clients with 3-D design to show them what the space will actually look like. Sometimes it is matter of reworking the space or adding colour too the cabinets. From soft wheat to midnight navy and boreal forest green, colour on cabinetry is a huge trend right now. Visit Sue’s colour blog on her website for the inside track on the latest global and regional colour trends. My message is, don’t be intimidated to call us for design help. It does not cost a lot of money for a half hour consultation—about the price of a nice dinner out, but it is the gift that keeps on giving!”

For more information on Sue Kay and Company visit suekayhomestudio.ca.

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INTERIOR • EXTERIOR c o l o u r

c o n s u l t i n g

now offering

kitchen & bath design with

3D rendering 705•790•2284 or book online at suekay.ca

Come warm up with us this fall with hot yoga and virtual classes.

Daily classes, great community, and incredible yoga for your body, mind and spirit.

Award winning yoga studio and team. Celebrating 10 + years of business in Barrie.

Thank you for your continued support. Calm. Fit. Inspired.

411 Huronia Road www.modoyogabarrie.com

705-790-8280

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THANK YOU BARRIE FOR ALL YOUR SUPPORT AGAIN IN THIS YEARS READERS’ CHOICE AWARDS!

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Photo : Yvonne Metcalfe

The Best Local Sticky Buns

A south-end Barrie bakery is pushing the boundaries on traditional sticky buns, and the results are mouthwatering. While ooey-gooey cinnamon buns are always a staple at the family owned and operated bakery, more adventurous flavours such as: key lime, s’mores, cookies n’ cream and more are also on offer. Different flavours are offered daily.

Jay’s Sticky Buns is located at 149 Welham Road, Unit #22 in Barrie. For more information call (705)737-2867, or visit jaysstickybuns.ca.

Photo: Katherine Elphick

Wine tastings at Bacio Trattoria

Looking for a fun food and wine adventure?

Check out Bacio Trattoria’s wine tasting evenings. The downtown Barrie eatery, which focuses on Italian cuisine and warm hospitality is serving up various menus paired with vintages from around the world. The wines and cuisine of Spain, Portugal, Peru, Italy, France and more are just a sampling of upcoming events.

“Throughout the pandemic lockdowns, we partnered with Wine Journeys to offer take-out specialty meals with wine pairings,” explained chef and owner William Ortiz. “They were a huge hit, and now we are so excited to offer them on-site in the restaurant.”

Bacio Trattoria is located at 62 Dunlop Street West in Barrie. For more information call: 705-252-3355, or visit baciotrattoria.ca, or winejourneys.ca.

Picnic offers Tapas and more

Whether you’re looking for the perfect charcuterie board or a platter of fresh oysters — Picnic Tapas & Wine Bar has both your entertaining and dining needs covered. Located in downtown Orillia, “Picnic is part old-world tapas bar, part old-town grocer and plenty of good old-fashioned fun,” explained Darcy MacDonell, who also owns and operates the Common Stove.

“The cuisine is inspired by the tapas bars of the Basque country (Southern France & Northern Spain) with a focus on raw foods and preserved meats & seafood,” he said.

Along with pick up and go snacks or foods to cook at home, steaks from the Common Stove and a curated selection of wines and beers are also on offer. You can even eat on-site at its 30 seat dining room.

Picnic Tapas & Wine Bar is located at 140 Mississaga, St. E in Orillia. For more information visit picnicbar.ca or email snack@picnicbar.ca.

Tour Local Craft Wineries, Cideries and Breweries

Looking for a tasty experience that will quench your thirst, as well as give you some insight into the local craft beverage industry? If so, Blue Mountain & Collingwood Adventure Tours serves up some tempting tours with a driver and vehicle included.

Featured tours include: Waterfalls & Wine, Cheese Please & Wine, Hops N’Brew, Guided Hiking Adventures and more. Customized tours are also available.

You must be 19 or older to participate where venues serve alcohol.

For more information, call 705-446-5824 or visit bluemountainadventuretours.ca

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local flavour

o c i h Mex Restaurant

In the kitchen with chef Emmaneul Flores

By Katherine Elphick Photos by Louise Jones

Opened in the middle of the pandemic, Mexhico is a downtown Barrie eatery that dishes up the tastes of Mexico with a vegan spin. “We offer a delicious 100 per cent plant-based menu, without sacrificing authentic Mexican flavours,” explained chef Emmaneul Flores, who co-owns the hip restaurant along with his wife, Catherine Marquez and Jessica and Bradley Weir.

To learn more about this tempting new business venture, this Goodlife reporter recently visited Mexhico. It was a warm summer day, and the dining room (including an outdoor patio) was bustling with diners. Amid the busy atmosphere, chef Flores took a quick break from the kitchen to answer a few questions. Here’s how the conversation unfolded…

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At the time of this interview, indoor dining has only been allowed for the past few weeks.

How does it feel to have the lockdowns lifted and finally see customers eating in your restaurant?

Emmaneul Flores: It feels fantastic. I have to be honest, though, the road to opening this restaurant during a pandemic has been far from easy [more on that later]. But, at the end of the day, we have a great product and a growing customer base. As long as we can avoid future lockdowns, we are feeling very confident and see a bright future because the response to our restaurant has been fantastic, so far.

Speaking of a bright future, you’ve just doubled the size of your dining room by taking over the building next door. Can you offer more details?

EM: We’ve just added about 800 square feet, which translates into space for about 40 extra diners. We are just waiting on our liquor license, but it should be operational very soon.

Let’s go back to the origins of Mexhico. What led you and your wife, Catherine, to join forces with your friends, Jessica and Bradley (also a married couple) and open a vegan Mexican restaurant?

EM: We met Jessica and Bradley through our kids. We were all living in Alcona at the time, and the kids were in school together. We became fast friends, and realized that we all shared a passion for great food. Since we all have a background in either the restaurant business or hospitality, it seemed like a great fit. When this space became available, we decided to go for it and the rest is history. We opted for Mexican food because I was born and raised in Mexico and was trained as a chef in Mexico, as well as in Toronto.

Why the vegan spin?

EM: Beyond the fact that we are vegans, we felt that Barrie was ready for a vegan Mexican restaurant. Veganism in Barrie has been growing substantially and we feel that there is a market for more dining options.

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What are some of the must try items?

MF: The whole menu is great, but some of our top sellers include: tacos al pastor, tacos de barbacoa, gringa, Mexican stuffed burger, huarache, churros, and our cayenne pepper brownie.

usually features pink and yellow walls with sombreros and ponchos hanging from the rafters. We wanted to get away from that stereotypical image, because Mexico is much more than just sombreros and ponchos.

What’s your food philosophy?

MF: Along with using fresh, high quality ingredients, I take pride in making sure that our dishes are as authentic as they can be. Even though we are using plant-based products, we stay true to the traditional flavours and textures of these menu items. We are also a scratch kitchen and make as much as we can in house, including our sauces, salsas and guacamole.

What three course meal would you recommend for a first time Mexhico diner?

MF: To start out, I would definitely suggest the guacamole or sopecitos, which is a very typical appetizer from Mexico (thick blue corn tortillas topped with refried beans, lettuce, sour cream, cheese and house made salsa). For the main, I would try the tacos de barbacoa (an authentic Mexican dish traditionally seasoned with dried chilis and spices and slowly cooked until perfectly tender) or the huarache (similar to our sopecitos, but this one is stuffed with refried beans, and topped with house made salsa, ground B’ef, sour cream, cheese, chilis and cilantro. And for dessert, it would have to be churros.

Do you need to be vegan to enjoy the menu?

MF: We have lots of customers who are omnivores, and they love our food. We really do have something for everyone. Even though we decided not to use any animal products, at the end of the day, our food is authentic to its core. We have many Mexican customers who enjoy the flavours and compliment us on the authenticity of the dishes. If people can overcome the idea that it’s vegan, they really won’t even miss the meat.

The dining room has a clean, minimalist vibe that features white walls, plenty of windows and simple colourful artwork. Can you talk about the design?

MF: My wife, Catherine, took the lead on the decor. The goal was to steer away from the image of a traditional Mexican restaurant, which 22

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What’s the back story on the colourful serving plates that your food arrives on?

MF: The style of plates is Talavera and they have all been handmade by artisans in Mexico.

At our restaurant, we wanted to show people the beauty of Mexico — both in its food and art.

Our mission is to support local. And to us, local means supporting the artisans of my hometown in Mexico as well as buying locally produced food and beverages, such as craft beer or cider, to serve at our restaurant.

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local flavour | mexhico restaurant What’s on offer to wash down your delicious fare?

MF: Along with Mexican soft drinks, local craft beers and ciders, Jessica and Catherine have created a really fun cocktail menu. Our margaritas are super popular and they range from classic lime to passion fruit or salted mango margaritas. For the more adventurous, we serve up a sweet and spicy hibiscus, jalapeño and maple margarita. We also make a great pina colada. Even though it isn’t a traditional Mexican cocktail, people associate it with eating tacos and being on vacation, so we wanted to give them that experience.

Getting back to the challenges of opening a restaurant during COVID, I understand that beyond lockdowns and trying to grow your customer base without in-house dining, you even had to face a car driving through your window. Can you expand?

MF: After holding off on our official opening due to the pandemic, our goal was to open in April 2020. Then a car drove through our window and damaged the restaurant, so we couldn’t open our doors until September 2020. It certainly has been a wild ride, and we feel that if we can get through this, we can get through anything.

What’s on tap for the future?

MF: We would love to bring in some live music, or other types of entertainment like instructor led salsa dancing evenings. The whole idea is to give people a break from their daily work routine. But honestly, we are just happy to be open. We don’t want to make too many plans for the future, because this pandemic has definitely taught us that we have to go day by day.

Guacamole This tasty dip is a best seller at Mexhico.

3 ripe avocados 1 lime 1 to 2 cloves garlic, finely minced Large pinch salt 1 small jalapeño, diced (optional) 2 pinches fresh cilantro, chopped 1/4 white onion, finely diced PREPARATION: To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.

Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the garlic, salt, cilantro, onion and any/all or none of the jalapeño. Using a fork, gently mash each avocado half a few times then stir all ingredients together.

Serve with tortilla chips.

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GoodLife | Barrie Fall 2021

2021-09-10 12:16 PM

Experience amazing quality audio from Sonos!

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411 Bayfield St., Barrie, On, L4M6E5 705-737-1195 M-F 10-7 Saturday 10-5 www.simcoeav.ca GoodLife | Barrie Fall 2021

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2021-09-10 12:16 PM

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Offices are located in Barrie, Midland and Elmvale. ¹

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SIGRID’S CAFE & FINE BAKERY A TRADITIONAL EUROPEAN BAKERY

10 Ross Street, Barrie | 705.726.0121 | www.sigridsbakery.com Andrea Higgins

Gluten-Free

Blackforest Cake

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At Sigrid’s, baking is a never-ending art form. For the past 38 years now, we have been a proud familyowned bakery near Barrie’s downtown. All our baked breads and pastries are made from scratch with all natural ingredients, the way things used to be done! The flavour of our creations showcases the true passion behind our work.

We pride ourselves in having the “real” Blackforest cake, a handed down treasured family receipe made with fresh cream and Kirchwasser and dark cherries!

If you’re looking for fresh gluten-free products that the whole family will enjoy, you’ve arrived at the right place! We bake fresh daily with no preservatives. From our sunflower, multigrain, raisin bread and classic loaf and buns to our Florentiner pastry, almond crescents, and macaroons and famous gluten-free brownies, we’ll win you over!

“Mmmh das ist Lecker!”

GoodLife | Barrie Fall 2021

2021-09-10 12:32 PM

l l Fa

: S R U O V A L F

Local chefs share favourite harvest recipes

By Katherine Elphick Photos by Louise Jones

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ocal markets and farm stands are brimming with field fresh produce these days. With that in mind, we asked three area chefs to share their favourite harvest recipes. The resulting mouthwatering submissions are sure to impress.

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2021-09-10 1:42 PM

Chef William Ortiz Bacio Trattoria 62 Dunlop Street West, Barrie (705)252-3355 baciotrattoria.ca

Creamy

Butternut Squash Soup “This soup is delicious way to enjoy the fall harvest,” said chef William Ortiz of Bacio Trattoria in downtown Barrie.

Serves: 4 1 tsp vegetable oil 1 Tbsp butter 1 carrot, peeled and diced 2 celery sticks, diced 1/2 Spanish onion, diced 1 butternut squash, seeded, peeled and diced 1/4 cup white wine

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1 pinch nutmeg 1 litre (or so) vegetable stock 1 Tbsp maple syrup 4 Tbsp heavy cream (35 per cent) Salt & pepper to taste Garnish: fresh ricotta, toasted pumpkin seeds PREPARATION: 1. In a medium to large pot (over medium heat) heat the oil and butter. Add the carrot, celery, onion, and butternut squash and sauté. Once the onions are

translucent, add the white to deglaze the pot. Cook the wine out for about two minutes.

2. Add enough stock to cover the vegetables in the pot. Simmer for about 20 minutes, or until the butternut squash is very soft. Stir in nutmeg.

3. Puree soup until it is very smooth. Stir in maple syrup, cream and season to taste with salt and pepper. Garnish with a dollop of fresh ricotta and toasted pumpkin seeds.

It’s back to school time and our dedicated team is here for you and your family for any and all dental work.

So keep up with your brushing and flossing and we look forward to seeing you soon!

Dr. Tim Cheesman Family Man, Family Practice

104 Essa Rd., Barrie 705.737.1201 essadental.ca 28

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GoodLife | Barrie Fall 2021

2021-09-10 12:33 PM

Butternut Squash Risotto with Kale, Goat Cheese, and Pumpkin Seeds This flavourful dish is a personal favourite of Groovy Tuesday’s chef, Justin Denman.

“Showcasing local harvest ingredients, this risotto can be made at home and friends and family will love it,” said the Barrie chef. “It will also be featured on our fall menu.”

Serves: 2 to 4 Prep Time: 20 minutes Cook Time: 18 to 20 minitues 1 medium butternut squash, peeled, seeded and diced Maple syrup, enough to drizzle 1/4 cup butter, cubed 1/4 cup shallot, diced 1 Tbsp garlic, minced 1-1/2 cups Arborio rice 1 cup white wine 1 Litre chicken stock, hot 1 handful kale, washed and chopped 1-1/2 cups parmesan cheese, grated 1/3 cup pumpkin seeds, toasted To Taste: Kosher salt & fresh ground pepper Garnish: Maple syrup, crumbled goat cheese and toasted pumpkin seeds

PREPARATION: 1. Spread the cubed squash in a single layer on a baking sheet lined with parchment paper.

Lightly drizzle with maple syrup and olive oil, spread around. Bake in a pre-heated 400F oven until the squash is fork soft (between 20 to 30 minutes). Remove from oven, measure 1-1/2 cups and set the rest aside.

2. Over medium heat, in a large heavy bottomed pot, sauté shallot and garlic in half of the butter until translucent. Add Arborio rice and cook approximately 3 to 4 minutes to toast. Deglaze with white wine and stir until absorbed. One ladle at a time, add hot stock to rice, stirring constantly, adding more stock when previous ladle is almost completely absorbed (should leave a line in pot when a spoon is dragged across). When the rice is almost cooked, approximately 15 minutes, add 1-1/2 cups butternut squash and kale.

When rice is cooked, remove from heat and stir in parmesan cheese and remaining half of butter.

Chef Justin Denman Groovy Tuesday’s Bistro 73 Collier Street, Barrie (705)721-0302 groovytuesdays.ca

3. To plate: top with goat cheese, pumpkin seeds, and a drizzle of maple syrup.

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GoodLife | Barrie Fall 2021

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2021-09-10 1:43 PM

FROM LAKE SIMCOE TO LAKE ONTARIO... negotiating great outcomes for my clients since 2002.

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Chef Paul Laforet Laforet Catering (416)209-6100 Instagram: @laforet.catering Facebook: @laforetcatering Email: LaforetCatering@gmail.com

Honey Poached Pear with Pressed Yogurt, Toasted Almonds and Mint

“Using local ingredients, this is an easy to make dessert that elevates one of Canada’s best fall fruits, the pear,” said chef Paul Laforet of Laforet Catering in Orillia. “It is a favourite of my clients and it’s perfect for those who prefer a less sweet and more healthy dessert.”

Note: you will need to prepare the pressed yogurt the day before serving.

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2021-09-10 2:40 PM

Serves: 2

Are you the best...

1/2 cup Balkan yogurt 1/2 cup sliced almonds 1 cup honey (Lavender Hills liquid honey) 1 cup white wine 1 cup water 2 pieces star anise 1 vanilla bean 2 Bosc pears Garnish: fresh mint PREPARATION: 1. Pressed yogurt: (prepare the day before).

Take a small strainer and line it with cheesecloth or paper towel. Add yogurt and cover with plastic wrap. Place on a plate, and refrigerate overnight.

2. Toasted almonds: Preheat oven to 350F. Add sliced almonds to a small sauté pan or small baking sheet. Place in preheated oven for 5 to 8 minutes or until golden brown. Remove from oven and reserve for later.

3. Pears: In a small pot with sides at least 3 cm taller than the width of a pear, add honey, wine, water, vanilla bean (split down the middle) and star anise. Bring to a low simmer for 10 minutes to remove alcohol.

While simmering, prepare the pears by trimming the bottom 1 cm off so it can stand up. From the bottom of the pear, use a melon baller or small spoon to remove the seeds and middle of the pear, leaving a long round hole (about 4 cm deep and 1.5 cm across). Now peel the pears, leaving the stem intact.

4. Place pears into the hot poaching liquid and cut a circle of parchment paper just big enough to fit into the pot with a small hole in the centre; this will work to help cook the pears evenly while not overcooking them. Let the pears cook on medium low heat for 30 minutes, then carefully turn them over in the liquid and cook for an additional 15 to 30 minutes or until the tip of a sharp knife can be inserted into the centre with little to no resistance.

5. Remove pears from liquid with a slotted spoon. Place 1/4 of the liquid into a small sauté pan or pot on medium heat and reduce to a syrup. Remove from heat once the liquid coats the back of a spoon.

6. Assembly: Using a folded paper towel, hold a pear on its side and take the pressed yogurt and fill the cavity fully. Turn the pear so it is standing up on a small plate.

Now take the almonds and sprinkle half on the plate next to the pear and tear the mint into small shreds and sprinkle on the almonds. Finally, drizzle the reduced syrup over the pear and repeat the process for the second pear.

Gravity Salon Professionals is celebrating serving up unique and beautiful award winning hair right here in Simcoe County for over 10 years. We are looking to expand our team to a New Experienced Stylist who’s passion and talent for impeccable cut and colouring techniques, will compliment our Award Winning Team of Professionals. We invite you to apply directly to ivo@gravitysalonprofessionals.ca 206 Bradford St., Barrie | 705.252.3992 | gravitysalonprofessionals.ca

Giving Gold Standard Service to all my Clients.

Ken Pratt Sales Representative

Active member of the Barrie and Toronto Real Estate Board

(705) 796-6753 ken.pratt@century21.ca ken-pratt.heritagerealtor.ca GoodLife | Barrie Fall 2021

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2021-09-10 12:33 PM

taste | recipes Master Preserver, chef and author Camilla Wynne

Just as the pandemic gave rise to home bakers, crafting homemade jam is yet another way to get more connected to the food we eat. If you’ve dabbled in making homemade jams or are curious to give it a try, then Jam Bake is perfect for you. A writer, recipe developer, and cooking teacher based in Toronto, Camilla is a trained pastry chef and one of Canada’s only Master Preservers. The book offers a simple streamlined process for preserving as well as a selection of her mouthwatering recipes for jams and baked goods.

West of the City reached out to the preserving whiz to get the scoop on her new book and to glean her expertise on the joys and challenges of preserving fruits.

Have you noticed more interest in preserving over the past year, particularly because of the pandemic?

Definitely there has been an increased interest in preserving, as evidenced by the unprecedented Mason jar shortages all over North America last year. Certainly one of the silver linings of a very difficult time was that a lot of people were able to explore some new hobbies and connect with their foodways, which maybe they never had time to do before.

What do you think people find so appealing about preserving fruits?

There’s something very satisfying about making something for your future self that you’ll stash away in the cupboard and open up months later. Maybe it’s the depths of winter when there’s no local fruit available, but you can open a jar of homemade peach jam and be transported to sunnier days. It’s also such a great way to eat locally all year, visiting farmers’ markets and buying what’s seasonal to preserve.

Is a jar of jam a lot tastier preserved from home than one you can pick up at the grocery store?

Well, it depends on your tastes, of course, but for me homemade jam is always going to be superior because I make it exactly to my tastes. Most importantly, because my jams have less sugar and no added pectin like most commercial jams, they have a more concentrated fruit flavour. You also have the opportunity to get creative and create flavour combinations that aren’t sold in stores.

A MA STER PRESER VER SHARES TIPS ON CRAFTING HOME MADE JAMS As the fall season gives way to winter, the bounty of local produce will sadly depart along with the beautiful weather. How many of us wish we could bottle summer to keep handy for the cold dark days ahead? There is, in fact, one way to preserve the taste of summer – making homemade jams. While it may not result in a sun tan, it can brighten your day as well as perk up your menu. A gratifying and creative way to enjoy delicious fruits all year long, Jam Bake, a new book by chef and author, Camilla Wynne, may be all the inspiration you need to give it a try.

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What is the biggest hurdle most people have to preserving at home?

A lot of people have preconceived notions about preserving -- that you have to make huge batches, that you need a lot of equipment, that it’s really dangerous. My passion is dispelling those myths and showing people that they can fit preserving into their lives, probably just using what they have in their kitchen right now. My streamlined method is so easy you can spread the steps out over the course of the week, and you don’t even need a big pot of boiling water! As for safety, preserving fruit is extremely low risk, but I make sure to teach folks the science behind it so they can really understand the process.

GoodLife | Barrie Fall 2021

2021-09-10 1:06 PM

taste | recipes What are your favourite fruits to preserve?

I don’t think I could ever pick a favourite, but three things I make every year without fail are apricot jam, black currant jam, and Seville orange marmalade. We grow such wonderful apricots in Ontario and the jam has a little tartness and a bewitching almond flavor that is so good for baking. Black currants are a joy to make into jam, as they are high in pectin and acid, plus I love their texture and musky flavor. Finally, Seville oranges are so special with their short season, high pectin and rich flavour; I must always have it in my cupboard.

RECIPES

Apricot &

Your book combines baking and preserving.

What are your favourite ways to enjoy jam with baked goods?

Again, picking favourites is impossible! Jam combines with pastry goods in so many delicious ways, whether it’s sandwiching cookies, swirled through cake or brownie batter, rolled up in sweet dough or meringue... And then, of course, there’s always a big dollop on a scone with cream-- that cannot be beat.

What do you hope readers gain from reading Jam Bake?

I really want readers to be empowered by understanding the science behind preserving processes. Once you understand this you are free to get creative and express yourself through the medium of preserves. I also want them to understand that preserving and baking are skills that are acquired through repetition-- never get discouraged, just try, try again! Everyone can do it, and I want

Whipped

Cocoa Nib Jam Shortbread Thumbprints Makes four to five 250 mL (8 oz) jars

Makes 32 cookies

What is the weirdest thing you’ve preserved?

I ran a preserving company in Montreal and Hamilton for seven years. One of our most popular products was a Caesar pickled celery. In an effort to mitigate food waste, we tried pickling the celery bottoms, which we would usually throw out. Sliced, they looked a little like fennel, so we added fennel seeds, orange zest, white wine vinegar, and called them “Faux Fennel.” Let’s just say it wasn’t a bestseller.

Is fall a good time of year to preserve?

People generally only think of preserving come fall, but so much great fruit is already out of season by then! I preserve all year round but really ramp up during summer berry and stone fruit season, as well as in the winter for marmalade. I love fall for putting up tomatoes, apple sauce, crabapple jelly, pear jam and other delights.

this), remove from the heat and ladle into the prepared jars to within ¼ to 1/8 inch of the rim. Remove any air bubbles, wipe the rims as necessary, seal, and invert 1 to 2 minutes. Flip right side up and let the jam sit, undisturbed, for 24 hours.

to help them by simplifying the process and providing solid, tested recipes to help them succeed.

INGREDIENTS 230 g (1 cup) unsalted butter, very soft 63 g (½ cup) icing sugar ½ tsp vanilla paste (optional) 210 g (1½ cups) all-purpose flour 32 g (¼ cup) cornstarch ½ tsp salt 1/3 jar Apricot & Cocoa Nib Jam DIRECTIONS 1.

Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.

2.

In a stand mixer fitted with the paddle attachment, beat together the butter and icing sugar on medium-high speed until pale and very creamy. Beat in the vanilla paste, if using. Add the flour, cornstarch, and salt and beat on low until combined, scraping down the sides to make sure everything is incorporated.

3.

Transfer the dough to a piping bag fitted with a no. 5 star tip. Pipe rosettes onto the prepared baking sheets. Using a wet finger, make a depression in each rosette and then carefully fill each one with ½ teaspoon of jam.

4.

Bake for about 20 minutes, until firm to the touch (they should be barely golden at most). Cool on the pan on a wire rack.

5.

The cookies will keep in an airtight container at room temperature for many weeks. They can also be frozen, well wrapped, for up to two months.

This is a particularly attractive jam, bright orange and dotted with black spots, like a cartoon cheetah.

INGREDIENTS 1.08 kg (6 cups) pitted apricots, cut into ½-inch pieces 475 g (2¼ cups + 2 Tbsp) sugar 115 g (1/3 cup) honey 60 mL (¼ cup) lemon juice 2 Tbsp cocoa nibs DIRECTIONS 1. In a large bowl, combine the apricots, sugar, honey, and lemon juice and let macerate for at least 15 minutes, or up to 1 week, covered, in the refrigerator.

2. Prepare the jars by placing them in 250F oven for at least 20 minutes.

3. Transfer the mixture to a pot or preserving pan. Heat on medium-high, stirring occasionally.

4. When the mixture comes to a boil, add the cocoa nibs. Continue to boil hard, stirring frequently.

5. When the setting point is reached (Note: Jam Bake suggests the freezer plate test to determine

Recipes excerpted from Jam Bake

by Camilla Wynne.Copyright © 2021 Camilla Wynne. Photography

by Mickaël A. Bandassak. Published

by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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taste | recipes RECIPES

Cherry

Negroni Jam Makes four to five 250 mL (8 oz) jars When I sold this jam it had a very loyal following. It was the result of a collaboration between Preservation Society and Dillon’s Distillers, a small-batch distillery in Niagara.

We settled on combining sour cherries with the classic Negroni cocktail, which is a mixture of gin, sweet red vermouth, and Campari. We used their gin, vermouth, and Orangecello, but you can of course use any brand of gin, sweet vermouth, and bitter aperitivo.

INGREDIENTS 1 kg (6½ cups) pitted sour cherries 575 g (2¾ cups + 2 Tbsp) sugar 45 mL (3 Tbsp) lemon juice 1 (49 g) package no-sugar-needed pectin ½ oz gin ½ oz sweet vermouth ½ oz Campari or Dillon’s Orangecello DIRECTIONS 1. In a large bowl or container, combine the sour cherries, sugar, and lemon juice and let macerate for at least 15 minutes, or up to 1 week, covered, in the refrigerator.

with

Gin Glaze

Makes 24 sandwich cookies

3.

Preheat the oven to 350°F (175°C). Line three cookie sheets with parchment paper.

4. On a floured surface, roll out the dough to ⅛ inch thick. Cut into 48 rounds using a 2-inch fluted cutter. (You may need to gather the scraps and roll again to get the 48.)

2. Prepare the jars by placing them in 250F oven for at least 20 minutes.

The Cherry Negroni Jam and the gin work perfectly here, but you could technically sub in any jam and flavour the glaze to match.

5.

3. Transfer the mixture to a pot or preserving pan and heat on medium-high, stirring occasionally. When the mixture comes to a boil, ladle out a few cups and carefully purée them (hot liquids can be volatile) in a blender to add body to the jam, since the cherries don’t really break down.

Return the blended cherries to the pan and boil hard again, stirring frequently.

FOR THE COOKIES: 230 g (1 cup) unsalted butter, softened 150 g (¾ cup) sugar 1 tsp vanilla extract 325 g (2 1/3 cups) all-purpose flour ¼ tsp salt

TO FINISH: 1/3 jar Cherry Negroni Jam, puréed or finely chopped 94 g (¾ cup) icing sugar 3 Tbsp gin 12 candied cherries (Amarena, cocktail, or maraschino), drained and halved

4. When the jam has reduced and thickened and is looking jammy, slowly add the pectin, stirring constantly. Let the jam cook for a few more minutes until the setting point is reached (if unsure, use the freezer plate test).

5. Remove from the heat and add all the liquor, stirring to combine. Pour into the prepared jars to within ¼ to 1/8 inch of the rim. Remove any air bubbles, wipe the rims if necessary, seal, and invert for 1 to 2 minutes. Flip right side up and let the jam sit, undisturbed, for 24 hours.

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DIRECTIONS 1.

2.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the vanilla and mix to combine.

Add the flour and salt, and mix on low speed until a dough forms. Pat into a disk, wrap in plastic, and refrigerate until firm enough to roll, between 30 minutes and 1 hour. (Or you can make the dough up to 1 week in advance and refrigerate or freeze it. Bring it to room temperature before proceeding.)

Bake for 10 to 12 minutes, until firm and just golden around the edges. Let cool completely on the pan on a wire rack.

1.

To finish the cookies, using a mini offset spatula, spread about ½ teaspoon of jam onto the bottom of half the cookies.

2.

In a small bowl, whisk the icing sugar with the gin until smooth. Dip the tops of the remaining cookies into the glaze, shaking off any excess, and place each one on top of a jam-covered cookie. Place half a cherry in the center of each. Let the glaze set for about 30 minutes before serving or storing between sheets of wax paper.

The sandwiched cookies will keep at room temperature in an airtight container for 5 days.

GoodLife | Barrie Fall 2021

2021-09-10 1:06 PM

North Location 28 Currie St.

705-503-3535

info@mercerequipment.ca

mercerequipment.ca

Monday to Friday 8am - 5pm Saturday: 9am - 2pm • Sunday Closed

South Location

431 Bayview Drive

705-503-3535

info@mercerequipment.ca

Monday to Friday 8am - 5pm Saturday: Closed • Sunday Closed GoodLife | Barrie Fall 2021

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GoodLife | Barrie Fall 2021

2021-09-10 10:00 AM

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Wander in Prince Edward County

Wander is the name of a new modern lakefront resort in beautiful Prince Edward County. Book a stunning cabin that features walls of windows, European-style kitchens and comfy beds. Perfect for all seasons, you will enjoy heated floors, private outdoor showers and fireplaces – inside and out. Stays are sold out through 2021, but there is space for 2022. Wandertheresort.com

Airbnb of boats

Going for a boat ride has gotten a lot easier thanks to GetMyBoat, the world’s leading boat rental app, also considered the “Airbnb of Boats.” Having established a strong presence in the GTA, the app is on track to sending more than one million people boating this year. Captained boat charters are also available. The app makes it easier than ever to find and book boating experiences, right from the palm of your hand.

Four Seasons in the air

Embark on a one-of-a-kind global adventure aboard the Four Seasons Private Jet with a fully customized around-the-world journey. First launched in 2015, the private jet experience now offers its new customoutfitted Airbus A321LRneo and offers the all-new Uncharted Discovery Private Jet itinerary for 2022 that includes a curated collection of global itineraries filled with unique experiences you can only get through Four Seasons.Fourseasons.com/ privatejet

Stairway in the desert

The luxury Utah resort, Amangiri, known for stunning desert accommodation has just debuted the Cave Peak Stairway that ascends 400 feet above the ground. A beacon to thrill-seekers, it has 120 steps and is accessible from the resort’s existing Cave Peak via Ferrata Trail. With an unmatched vertical route of ascent, a spectacular position, and a summit visible from the resort, it is destined to be an iconic and exhilarating adventure.

Aman.com/resorts/amangiri

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2021-09-10 10:01 AM

roam | scottsdale arizona

Scottsdale Arizona

AN IDYLLIC DESTINATION FOR ACTIVE AND ARTS-MINDED TRAVELLERS

By Linda Barnard

L

ook between the sagebrush and multiarmed saguaro cactus to discover the Arizona desert is a remarkably colourful garden in spring, with cactus tops crowned in brilliant fuchsia blossoms and orangeade-coloured blooms trailing across thorny bushes.

The seasonal floral show on a morning hike along the Gateway Loop in the McDowell Sonoran Preserve in Scottsdale AZ wasn’t the last time I’d encounter the unexpected in this small desert city.

Part of the Greater Phoenix Area, Scottsdale, population 235,000, is probably best known for luxury spa resorts and lush golf courses that draw winter-averse snowbirds.

But Scottsdale is also a place for active and arts-minded travellers to explore architecture and history. There’s creative food and drink, in-

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cluding a chance to try Arizona wines at one of a number of Old Town Scottsdale’s tasting rooms.

“People are gobsmacked when they see how lush our Sonoran Desert is,” says Keeley Ast of the boutique Hermosa Inn. The hotel has classic old-West style as the circa-1930s former home and studio of celebrated American cowboy artist, Lon Megargee. It’s situated in a quiet residential area of Scottsdale neighbour Paradise Valley and has casita-style rooms, many with fireplaces, and flower-filled gardens. Some rooms have a view of Camelback Mountain, the popular hiking spot that looks like a deflated dromedary.

Megargee’s rustic paintings were inspired by cowboy lore. “Home on the Ranch” depicts a buckaroo, still wearing his 10-gallon hat, scrubbing up in the bathtub. A curious horse pokes its

GoodLife | Barrie Fall 2021

2021-09-10 9:47 AM

roam | scottsdale arizona

YO U’ VE GOT TO G E T UP EARLY, B U T I T ’S WO R TH IT TO S TE P INTO THE B A S K E T O F A CO LO URF U L H OT AIR BAL LO O N.

head through the window.

The hotel has a considerable collection of Megargee’s original paintings and sketches in the lobby and around Lon’s dining room. A “Home on the Ranch,” print was hanging over the deep soaker tub in my casita. Inspired, I did the same as the cowboy, minus the hat and horse.

I also took a watercolour class led by cheerful hotel artist-in-residence Carrie Curran, who runs monthly Mimosa & Monet art classes for Hermosa Inn guests.

Something I never expected to do in the desert was kayak. A trip along the Lower Salt River in the Tonto National Forest on a tour with Arizona Outback Adventures goes past scrubby green mesquite trees and red-brown mountain ranges.

The river route started out with some fast-moving water, then eased into a lazy paddle, the better to spot a couple of wild horses from the state-protected herd coming down to the river to drink.

The horses didn’t mind the kayakers and I was thrilled to see them so close.

I was pretty horse crazy when I was a kid. Decades beyond dreaming of being Dale Evans, I hadn’t been in the saddle in years. The thought made me anxious. Could I manage to get on a horse and stay there?

But then, how could I visit the American West and not experience some cowgirl culture?

MacDonald’s Ranch in Scottsdale had sturdy steps to ease the way onto the back of a laid-back, dark chestnut horse. A guide checked my helmet and stirrups, assuring me I was more than up to the gentle ride. A cowboy led the small group along an easy route through the Sonoran Desert, past candelabra-armed saguaro cactus. It felt just like being in a movie Western.

Riding the trail worked up an appetite. Postino Highland WineCafe has a solid wines-by-the-glass list and a dozen versions of bruschetta to mix and match. The restaurant is in the former Valley National Bank branch, a mid-century building

The exterior of Frank Lloyd Wright’s Taliesin West at night.

Credit: Taliesin West

The Living Room at Frank Lloyd Wright’s Taliesin West.

Photo: Taliesin West FnB restaurant in Old Town Scottsdale.

Photo: Ryan Cordwell for Experience Scottsdale.

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roam | scottsdale arizona

A CO CK TA I L F R O M A C AC TUS? I N SCOT T DALE, I’M NOT SURPR I S E D. The Hermosa Inn, a boutique hideaway

Scottsdale’s McDowell Sonoran Preserve at sunset. Photo: Tom Mackie for Experience Scottsdale

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designed by architect Frank Henry, who apprenticed under celebrated American architect Frank Lloyd Wright.

Wright had strong ties to Scottsdale. He began work on Taliesin West, his winter home and studio, in the 1930s in the desert foothills of the McDowell Mountains. A tour reveals Wright’s creative genius and signature organic architecture style that ensures buildings appear to be a natural part of the landscape.

“Taliesin West is a look over the rim of the world,” Wright wrote in 1943. The 60-minute Insights Tour, led by an impressively knowledgeable docent, included areas where Wright lived, including the expansive Garden Room living room with its Wright-designed furniture.

Apprentice architects still study here.

I’d hiked, ridden and kayaked. To get another view of the Sonoran Desert, you’ve got to get up early, but it’s worth it to step into the basket of a colourful hot air balloon from Rainbow Ryders

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and slowly slip up into the calm dawn sky.

On my first ride in a hot air balloon, I was surprised by the silence as we gently floated up and across mountains, trails, residential areas and the desert. The pilot nailed the landing with only a single bump as we came back to earth celebrate with pre-breakfast sparkling wine and orange juice.

We swapped natural beauty for artistic inspiration at Scottsdale’s Old Town Arts District weekly art crawl. Held each Thursday evening, it’s been going on for more than 40 years and includes public art and about 70 galleries.

Old Town also has a number of wine-tasting bars that spotlight locally grown wines. I was especially taken with Merkin Vineyards and Caduceus Cellars, learning about Arizona wines as we sipped. Winemaker-owner Maynard James Keenan, frontman for metal band Tool, wasn’t in the house, but I still got a good story while tasting Merkin Chupacabra red blend. The bloodsucking chupacabra is a creature that may, or may not, exist. As for the winery name? Best you Google merkin.

I was really taken with Craftsman Court in Old Scottsdale, a group of mid-century Western contemporary buildings housing retail and restaurants and built around a pleasant central courtyard.

I had my best meal in Scottsdale at FnB Restaurant in Craftsman Court. Fresh local vegetables prepared in creative ways take centre stage, alongside meats and fish, thanks to extraordinarily creative chef and co-owner Charleen Badman. Named James Beard Awards Best Chef of the Southwest in 2019, it’s no wonder she’s known as “the veggie whisperer.”

Scottsdale weather can be lovely in winter, early spring and late fall, but temperatures spike during the late spring to September, where 40C days are common. Early morning is the best time for activities and many patios have shade and misters.

Or you could go to the cooling cocktail route.

A Scottsdale favourite is a refreshing, bright red margarita made from tequila, lime and the watermelon-like juice from the fruit of the prickly pear cactus, all buzzed with plenty of ice.

A cocktail from a cactus? In Scottdale, I’m not surprised.

Linda Barnard was hosted by Experience Scottsdale, which did not preview this story.

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roam | scottsdale arizona

When you go Scottsdale is about a 15-minute drive from Phoenix Sky Harbor International Airport.

Air Canada and WestJet have regular service from Canadian cities.

The Arizona canal system has more waterfront than Paris, Amsterdam and Venice combined. Artists from around the world illuminate the Scottsdale waterfront in annual free public art event Canal Convergence | Water + Art + Light on Nov. 5-14, 2021.

For more information on Scottsdale, go to experiencescottsdale.com.

Where to stay Hyatt Regency Scottsdale Resort & Spa is a family resort with 2.5-acre water playground.

Fridays at the Hyatt afternoon programs are temporarily suspended due to the pandemic.

Check with the hotel to see when dancing, drumming and storytelling by local Native American cultural guides and performers resume. The hotel also has a Native American learning centre with displays, photos and artifacts.

The Hermosa Inn has an online-only Loonie Love rate for Canadians, with a fourth night free. Offer code “Loonie” must be used when booking.

Newly opened ADERO Scottsdale, Autograph Collection hotel overlooks the Sonoran Desert and lists stargazing among its activities as the region’s only resort in a certified Dark Sky Community.

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Riding through a stand of saguaros at MacDonald’s Ranch. Photo: Jenna McKone for Experience Scottsdale.

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roam | revisiting buffalo

Revisiting Buffalo BOASTING TOURS OF RESTORED BUILDINGS BY ARCHITECTURAL GENIUS FRANK LLOYD WRIGHT, THIS CITY ACROSS THE BORDER DESERVES A FRESH LOOK

By Barbara Ramsay Orr

I

f you have read “Loving Frank”, Nancy Horan’s fictional re-creation of Frank Lloyd Wright’s tumultuous personal life, you will be aware of the famous architect’s moral failings and personal weaknesses. But the one thing that remains unquestioningly true is the man’s

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brilliance. He was a true iconoclast, changing American architecture forever. How lucky are we, then, to be so close to the city that has been instrumental in his professional resurrection, and in saving and restoring some of his most famous buildings. For anyone with a love of timeless design and an appreciation for architectural purity, Buffalo is a treasure chest of well preserved gems.

There was a time when Buffalo had more millionaires per capita than any other American city and that wealth brought a richness of design in the buildings, parkways and neighbourhoods of the city. Many of the significant buildings have

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been saved and restored, making the city a veritable urban history museum.

Frank Lloyd Wright is the best known of the American architects who left an indelible mark on the city. The Darwin Martin House, situated on a leafy street in Buffalo’s Parkside neighbourhood, is considered one of the best examples of his Prairie School period designs. Darwin Martin was one of the highest paid executives in the US when he commissioned FLW to design a house for him and his wife Isabelle. That commission and subsequent ones from Martin were instrumental in promoting the architect’s career.

Begun in 1903, the house is a complex of five buildings, startlingly modern, even today, in its sleek clean lines and low slung roof. Unfortunately, Martin’s wealth was wiped out by the depression and he died penniless in 1935. The beautiful house he commissioned went through different hands and sat abandoned and vandalized for many years until, in 1992, the Martin House Restoration Corporation was formed to restore the house to its original state.

I have visited the Darwin Martin House many times and it never fails to engage me. The entranceways and corridors inside the house are designed to be low-ceilinged and narrow – almost constrictive – intensifying the expansive effect of entering the higher ceilinged and spacious main rooms. Even knowing that the effect is calculated, I still feel the impact of that abrupt change.

A second home (a summer house) called Graycliff, was built by Wright for the Martins on the shore of Lake Erie, about fourteen miles outside of the city. Isabelle had complained that the house in Buffalo was too dark – her eyesight was diminishing – so the summer house was designed to be full of light. Tichenor limestone from the cliffs was used in the construction, as well as beach sand in the exterior stucco and interior plaster, reiterating Wright’s commitment to organic architecture, and to building in harmony with nature. Wright created the landscape designs but the plans were executed by pioneering landscape architect Ellen Biddle Shipman.

Both these properties have undergone multidecade, multi-million dollar restorations and reconstructions and both properties can be visited by appointment. The Martin House has docentled tours available six days a week that are highly informative and add a depth to any visit to this important house. Self-guided tours are offered

Graycliff exterior Photo: Matthew Degati

Darwin Martin House courtyard garden Photo: Matthew Degati

Graycliff interior Photo: Matthew Degati

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roam | revisiting buffalo

every Thursday 4-7 p.m. and landscape tours are given on weekends. The complex is closed Tuesdays.

These two exceptional examples of twentieth century modern American architecture are not all of the FLW jewels in Buffalo. Three designs created by Wright, but not built at the time, have been completed posthumously. Inside the Buffalo Transportation Pierce-Arrow Museum, visitors can view Wright’s “ornament to the pavement”, a filling station he designed.

At the Forest Lawn Cemetery, the Blue Sky Mausoleum that Wright designed for the Martins and which remained on the drawing board when the family fortune was lost, was finally built in 2004. It is an interesting modern installation against the backdrop of the mostly Victorian monuments. And Wright’s Fontana Rowing Boathouse now exists at Buffalo’s West Side Rowing Club; it can be visited by appointment.

While Wright is arguably the best known contributor to the architectural richness of Buffalo, he

Darwin Martin House interior Photo: Barbara Ramsay-Orr

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is not the only famous architect whose work is preserved in the city. Louis Sullivan’s city hall, Fredrick Law Olmsted’s urban park system and H.H. Richardson’s architectural designs, best preserved in the elegant Hotel Henry, are some of the treasures that Buffalo has wisely conserved.

It’s difficult to see all the architectural landmarks in one day, so a stay over is a good choice.

The Hotel Henry, once the state mental hospital and now a sleek 88-room hotel, is in the centre of the museum district, close to the charm of Elmwood Village and within walking distance of parks, galleries and museums. Another good choice for the architecturally inspired is the Hotel @ the Lafayette. Built in 1904, the French Renaissance-style hotel was designed by Louise Blanchard Bethune, the first American female architect.

Arts and Crafts style is preserved in the historic Roycroft Inn, while the Mansion on Delaware Avenue is a luxury hotel with old world charm, butler service and butler driven Range Rover transportation within a three-mile radius of the hotel.

Dining options in the city are many and the big decision is whether to go with the local culture – beer and buffalo wings – or to sample the new gourmet offerings.

If wings is your choice, and that is always a good choice in my opinion, you can’t go wrong with Sean McCarthy’s Old First Ward Brewing Company. Situated at the waterfront, this place serves several styles of wings. I am still dreaming about the honey mustard extra hot wings I had there…the best ever. Afterwards you can walk down to the water to view the largest collection of grain silos in the world. For family fun, the Buffalo River Works is a hotbed of activities, from ziplining and rock climbing to concerts and kayaking.

Alternatively, go uptown to the Sea Bar where Chef Andrzejewski, who beat Bobby Flay in a throw down, serves up classy Asian American influenced dishes that are inventive and delicious.

Buffalo is not just wings and beer, though it is that too, affirmatively so. It is, however, also a design-rich city with a culture that is deep rooted and carefully preserved. With the border re-opening soon, and the close proximity of the city to Southern Ontario travellers, Buffalo is an inspired choice for an exploratory excursion.

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taste | wines

The Killer B’s of Italy BREAKING DOWN BAROLO, BARBARESCO AND BRUNELLO

By Carmelo Giardina

I

taly is the world’s biggest wine producer, accounting for a quarter of the world’s production. The country’s rich and diverse wine heritage dates back more than two thousand years.

Each of Italy’s 20 geographically defined wine regions is special for a certain type of wine, and each type of wine enhances and complements the food of its region.

Among these appellations of Italy, are the wines of Piedmont and Tuscany, surely the most famous, sought-after and collected, not to mention the most long-lived. Wine-lovers the world over crave the renowned Barolo, Barbaresco and Brunello di Montalcino, the famed ‘Killer B’s’ of Italy.

Renowned as some of the world’s greatest red wines, these pure-varietal expressions compete for prestige with the Grand Crus of Burgundy, the classified growths of Bordeaux and the cult cabernets of California. All carry the DOCG denomination – which stands for Denominazione di Origine Controllata e Garantita – designed as the pinnacle of Italian wine quality assurance.

Barolo – popularly referred by many enthusiasts as the wine of kings and the king of wines – is made exclusively with the nebbiolo grape and widely considered to be the cream of the crop when it comes to Italian reds. Barolo (pronounced bah-ROH-loh) refers to a wine production area located in the northwestern portion of Piedmont and lies just southwest of the large Barbera producing areas of Asti and Alba. Over 90 per cent of Barolo wines come from five prominent communes: Barolo, Castiglione Falletto, La Morra Valley, Monforte d’Alba, and Serralunga d’Alba.

The slightly higher altitude of these locales (relative to other neighbourly wine producing areas)

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provides less of a maritime influence and thus cooler temperatures. Producers of Barolo tend to fall into two categories: modernists and traditionalists – often a subject of controversy and debate.

Whereas modernists use more New World techniques – shorter maceration and fermentation times without stems, commercial yeasts, pumpovers, and aging in smaller French barrels – traditionalists use methods that have been used for centuries. Wine is fermented in concrete cisterns with natural yeast for three weeks or longer, after which it’s aged for a number of years in enormous 500 to 1000-gallon casks, known locally as botti.

Common food pairings tend to include truffles, cured meats, venison, and beef.

Barbaresco (bar-bah-RESS-koh), like its cousin Barolo, is made entirely from the nebbiolo grape and situated in Piedmont. And although the two areas are only two miles apart, there are some notable differences between the two wines that set them apart from each other. While Barolo typically has more structure and thus the ability to age longer, Barbaresco wines are said to be more perfumed and softer, and thus highly favoured by drinkers for its earlier approachability.

Barbaresco wines come primarily from three communities: Barbaresco, Neive, and Treiso. The wines of Neive are considered by many to be the best examples of Barbaresco. DOCG requirements mandate that Barbaresco wines must be aged in cask for a minimum of one year and one year in the bottle before release.

Brunello di Montalcino (pronounced brewNELL-loh dee mont-al-CHEE-noh) is produced in the tiny commune of Montalcino, which lies in the Siena province of Tuscany. The name “Brunello” refers to the grape, which is a clone of san-

giovese, and is also known locally as sangiovese grosso. The origin of the name “Brunello”, which translates to “brownish,” is unknown. Some believe the name came from the colour of the wine, while others believe it to be a family name or derivative.

In order to label a wine “Brunello di Montalcino”, DOCG rules mandate that it be made from 100 pe cent sangiovese, aged in cask for a minimum of two years (although three years is more typical), and bottle aged for another six months before release. Traditionally, the wine goes through a period of extended maceration following fermentation, where the spent grape skins are allowed to remain in contact – sometimes for weeks – with the finished wine.

Brunello has grown immensely popular over the last few decades. In the 1960s, there were only 11 producers. Today there are over 200.

Ultimately, deciding which wine to buy or consume depends greatly on your overall preferences and expectations. While there are some flavours common to all three of these killer B’s, such as dried herbs, pepper, cherry, leather and earth, the difference in grape variety and location means that these wines have very different common tasting notes. And though all three styles of wine can age well, Barbaresco and Brunello can be enjoyed sooner, and your initial investment is likely to be lower than with a Barolo of the same vintage.

Reva 2015 Barolo Ravera The Reva estate is run by a group of young professionals who value both tradition and innovation, managing vineyards in some of the most important crus. All vineyards are cultivated organically. This is as extremely complex as it is balanced and elegant. ($101) Punset 2014 Barbaresco Basarin This Barbaresco is testament to the pioneering measures that fifth generation winemaker Marina Marcarino has taken to bring her estate up with the times while preserving traditions. This is her flagship wine – known to be the very first certified organic Barbaresco of Italy. It’s bold, yet elegant and pleasant on the palate. ($66.95) Cortonesi 2015 ‘La Mannella’ Brunello di Montalcino La Mannella refers to the estate’s former identity which was renamed to Cortonesi to put emphasis on this winemaking family’s history and their connection to Montalcino. Roughly eight of their 56 hectare property is reserved for producing Brunello. ($78.95)

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GoodLife | Barrie Fall 2021

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GoodLife | Barrie Fall 2021

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