Goodlife Barrie Edition November/December 2020

GL WINE

BARRIE

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HOME TOUR

S P R I N G W AT E R

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DELICIOUS BITES

ORO-MEDONTE

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INNISFIL & AREA

HOLIDAY GIFT GUIDE taste JOY TO THE HOME COOK local flavour NORTH COUNTRY BARBEQUE

roam

VANCOUVER ISLAND $5.95 GoodLife | Barrie December 2020

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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. From the high $800’s to low $1M’s.

705.727.5656 2

braestone.ca

Another project developed by:

GEORGIAN COMMUNITIES

2020-11-20 5:11 PM

*Offer may only be used once per person

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november | december 2020

upfront

8 gift guide nest 13 notes home tour 14 taste 21 notes 22 local flavour 29 local flavour gl wine 34 37 recipes roam 43 notes travel 44

Contents

INSPIRED LIVING

WIND, WATER & WILDLIFE

DELICIOUS BITES

LIBERTY NORTH HOLIDAY

NORTH COUNTRY BARBEQUE

WEST WINES

JOY TO THE HOME COOK

LUXE TRAVEL

VANCOUVER ISLAND

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Warm Wishers this Holiday from all of us at "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

Thank You

Readers’ Choice

General Anesthesiologist Sleep Dentistry

2016 2017 2018 2019 2020

Cosmetic Dentistry Orthodontist & Periodontist on Staff af aff Flexible Hours Evenings enings & Satur Saturdays ys • Kids love White Cedar Dental We Deal Directly With Most Insurance Companies

610 Huronia Rd., Barrie • 705-737-1151 • whitecedardental.com GoodLife | Barrie December 2020

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november | december 2020

GOODLIFE GOODLIFE Publisher Dana Robbins

Regional General Manager Simcoe - York - Muskoka Shaun Sauve

editor’s notes

General Manager Simcoe & Editor Elise Allain Graphic Design Terry Nillo Advertising Coordinators Nadine Kennedy Kate-Lynn Roberts

ELISE ALLAIN

It’s the small stuff…. dinners with family, a drink after work with colleagues, a spin class at the rec centre, a stroll downtown with a friend, visiting the shops and maybe grabbing a leisurely lunch. If 2020 has taught us anything, it’s we really miss the small stuff. However, with the year quickly coming to a close there is plenty of great news in the media and perhaps a light at the end of the tunnel.

As they say, the show must go on. We have holidays to celebrate (responsibly), shopping to do, and baking to be had by all. As we wrap up the most unusual of years, we’re proud to bring you a local gift guide for holiday inspiration, a gorgeous home tour of an estate currently on the market and introduce you to another great downtown Barrie restaurant. Our friends at Liberty North have some great gift and catering ideas you may not have thought of. We talk to them too and share a fabulous leftover turkey recipe.

From all of us at GoodLife, we wish you happy holidays, health and best wishes for a promising New Year!

Watch for us again in 2021!

Advertising Representatives Carolyn Brayiannis Debbie Booth Kate Byers Vic Dellamora Shannon Dunlop Renee Duthie Stacey MacDonald Mary March Photography Contributions Louise Jones Ellie Kistemaker Editorial Contributions Katherine Elphick Dawn Ritchie Laurie Wallace-Lynch

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.

GoodLife Barrie edition is published six times per year: January/February, March/April, May/June, July/August, September/October, November/December (Holiday Edition)

Elise Allain General Manager Editor, GoodLife Magazine, Simcoe County eallain@simcoe.com for advertising inquiries or to suggest a story idea

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For advertising inquiries, please email: goodlife@simcoe.com Digital Edition: www.simcoe.com

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LET US WELCOME YOU HOME

Ask us about our move-in promotion!

3 Concert Way, Barrie 705-812-6485 www.thebarrieview.ca 7

100 Morra Ave., Bolton 289-206-0775 www.espritlifestyle.com 2020-11-20 5:16 PM

upfront | gift guide

Holiday Gift Guide Healing crystal sets

There are a number of different types of crystals, each filled with their own healing abilities for the mind, body, and soul. They’re thought to promote the flow of good energy and help rid the body and mind of negative energy for physical and emotional benefits. $45 Available at Everleigh Garden

Chocolate Bar Postcard

Postcard Chocolate Bars you can send in the mail like a real postcard! $11.50 Available at Everleigh Garden

Flavored toothpicks

Say it with Sox

Our American milled, northern white birch toothpicks are hand steeped in pure ingredients such as straight Kentucky Bourbon, single malt Scotch, cinnamon. $8-10 Available at Everleigh Garden

Say it with sox boxes are best described as a card with a fun pair of socks inside.

Each unique box has a funky pair of socks and a fun message inside! Gift-giving doesn’t get any easier! $16 Available at Everleigh Garden

Moroccan Pom Pom Throws & Blankets

Metal Flower Candle

Highly-skilled weavers use 100% pure cotton yarns to create these thick, heavy, heirloom-quality throws and bed blankets.

Starting at $154.99 Available at Willow Lane Interiors

Inspired by lotus flowers in full bloom, the artfully crafted metal candle has hints of coconut milk & Tahitian vanilla. Burn Time: 65 Hours $46.99 Available at Willow Lane Interiors

Rex Reindeer

Add some festive fun with Rex Reindeer. His chic brass shape allows him to be perfectly at home on tabletops, mantles or any place that needs a little holiday cheer. $19.99 Available at Willow Lane Interiors

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upfront | gift guide

Holiday Gift Guide Wool Throw Blankets

Various colours/patterns $219 - $305 Available at Aspen and Ivy

Time Machine Artisan house wall sculpture available at - to all store locations $675 Available at Aboda Decor

Uttermost Discs Squares Set of 2 $537 Available at Aboda Decor

Brabary Socks

PJ Salvage Fun Socks $32 Available at brabary.com 705-792-9242

Skinsational

We are doing Skinsational Surprise Sacs pay $40 get a MINIMUM value of $60 in surprise spa goodies.

Uttermost Pocket Watch

$100 Available at Aboda Decor

Terrazzo Candle

Get the Age Summum cream restores the skin’s immunity against the effects of ageing and get the Clean Logic Cleanser and Toner absolutely Free The Longue Vie Cream and Eye cream revitalizes and firms the skin with Guinot’s signature 56 cellular active ingredients.

Available at Skinsational Inc.

Tobacco Flower, Fig, Grapefruit $90 Available at Aspen and Ivy

Be the Sparkle

These pendants are examples of an original Michael Smiley collection called “Be the Sparkle” (in a world of masks and plexiglass). Each pendant has one Round Brilliant Diamond set in a 14kt yellow or white gold bezel in a body of polished acrylic.

An 18 inch 14kt yellow or white gold chain is included for the retail price of $695 Available at Michael Smiley Fine Jewellery 10

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upfront | gift guide

Holiday Gift Guide Amazing Brown Leather Executive Bag Front zipper slip pocket, Back slip pocket with open bottom.

Double zipper main compartment, zipper slip pocket on front wall, 1 snap slip pocket on back wall with 2 slip pockets & 2 pen holders.

Leather handles with snap to hold handles together.

Adjustable nylon shoulder strap included. Handmade and designed in Portugal. $299.99 Available at Cavalinho

Harley-Davidson Men’s Watch

Black dial with silver-tone skull cut-out design. Self-winding mechanical movement with 40-hour power reserve.

Luminous-tipped hands. Orange second hand with signature H-D™ counterweight. Stainless steel case and bracelet. Screw-back. Fold-over clasp with safety lock.

WR50m/165ft. $450.00 Available at Barrie Harley-Davidson

Women’s Leather Jacket

Leather you’ll love. This racing-inspired retro look feels buttery-soft, but is durably designed to resist harsh winter temps. The Action Back detail adds comfort, while the laser-cut lettering applique of our namesake makes a front-and-center statement. Also available in Men’s. $488.95 Available at Barrie Harley-Davidson

J’adore Chocolate

”We offer a large variety of custom cheese boxes to be paired with the finest products. Each box includes a tasting card to follow along at your own pace. See our online shop for details or call us! Look forward to helping you with your gift giving needs!”

Bekki Martin & Jessi Fournier Available at J’adore Fine Cheese and Chocolate / The Speakcheasy

Simpson Speed Bandit Helmet

The newest model in the Simpson Bandit line of motorcycle helmets. This DOT approved helmet includes features such as; Lightweight thermo injected Polycarbonate shell, Three shell sizes for optimum outer profile, Simpson “Speed Brow” with low-pressure venturi effect venting, Venturi effect chin vents and central rear exhaust vent, Ultra-wide, quick release shield for maximum field of view, 4 position with locking feature and Pin lock ready. $450.00 Available at Barrie Harley-Davidson

Big Bone

Treat friends and family to a nice dinner either eat in or takeout. Support a local restaurant like Big Bone BBQ & Wicked Wings.

Charcuterie Box Charcuterie Box $75 Holiday Dinner Box $100 2Pack $12 multiple styles Available at Olive Oil Co.

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Holiday Fabrics and Fun Inspired to update your home for the holidays and beyond? Your creative options are limitless thanks to the astounding array of wallpaper and fabric patterns available at Spoonflower.com, created by the world’s creatives. Spoonflower is a global marketplace connecting makers and consumers with artists worldwide. The community has more than 4.5 million creatives who use the marketplace of more than one million designs to express their personal style. Personalize your space like never before. Spoonflower.com

Memorable 2020

As 2020 draws to a close, one thing we can all agree on is that it’s been a year like no other. Commemorate this unique year and all its memories with a brilliant ornament such as the limited edition 2020 decorative pieces by Swarovski. Swarovski.com

Sarah Richardson’s Signature Style

Sarah Richardson has just launched four new furniture collections with Canadian manufacturer Palliser. Each collection includes dining, bedroom and occasional pieces alongside made-to-order upholstery, in a wide selection of fabrics and leathers personally curated by Sarah. A true turn-key solution, they are designed to fit together seamlessly and include decorative rugs, throws and accent pillows that unite to create Sarah’s signature style in any room.

Plastic-Free

Is 2021 the year to go plastic-free? Get inspiration from ECOlunchbox founder Sandra Ann Harris with her new book, Say Goodbye to Plastic. It’s described as part memoir and part informational as she discusses her own plastic-free lifestyle and shares tips on how you can do it, too.

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nest

Wind,

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Wind,Water Wildlife A Refuge in the City By: Dawn Ritchie

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D

own a private road in the exclusive multimillion dollar waterfront community of Tollendal, lies 9 Arbour Trail, a tranquil refuge within the city. Tucked into a grove of trees, mere steps from the beach on Kempenfelt Bay, the classic 25-year old Viceroy home boasted a prime location and secluded setting on a 200 x 200-foot parcel of land. The one shortcoming was a dated interior when homeowner Mike McCann bought the property in 2018. “The house was 24 years old,” he says. “And I doubt it was considered modern even 25 years ago. There was honey oak throughout.”

McCann, who prefers a modern design style, decided to bring the look up to speed.

“I wanted a community kitchen, a social kitchen, where friends and family could gather, cook and have a great conversation,” he says. “We renovated the kitchen, fireplace, put in stone, added accent walls, created a spa bathroom and renovated the downstairs bathroom for my mom.”

McCann tasked Infinite Design and Interiors with the massive job and the result today is an airy, open concept floorplan that is an entertainer’s dream. The house has two kitchens, 5600 square feet of finished space, six refurbished bedrooms, four fully renovated bathrooms, Argentinian tiles with heated floors and new hardscaping and landscaping done by Drysdales, who planted a bee and butterfly sanctuary plus 50 new trees, including majestic hemlocks.

McCann also updated the roofing with 50-years shingles and had Al St. Jean put in new eavestroughs. “He was in and out in one day. An excellent craftsman,” McCann says.

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nest | home tour Inside, the kitchen is now outfitted in flat panel, high gloss all-white cabinetry with under mounted lighting. A quartz waterfall island that seats four has striking embedded wood accents. The kitchen is supplied with Bosch double wall ovens, a double fridge and soft close cabinetry.

Off the kitchen, a private office, powder room, utility bonus room and laundry, supplied with Miele appliances, are situated. McCann bounced ideas off Samantha Thomas of Inhabit Designs, who suggested tiling choices and walnut paneling for the great room. “I was in a rush to get things done quickly and Sam encouraged me to wait and get the right tile when what I wanted wasn’t in stock.

I’m glad I did. I’m very grateful,” he says.

“She sourced the tile in the bathroom and front room.”

Floor to ceiling walnut panelling with a granite surround for the linear ten-foot gas Napoleon fireplace now anchors the great room. Hidden within the walnut paneling are multiple closets, including a spacious clothing and shoe closet with built-ins and pull-out bench and a roomy double-doored

“

I wanted a community kitchen, a social kitchen, where friends and family could gather, cook and have a great conversation linen closet. The whole project won Infinite Design and Interiors a finalist spot in the 2019 Awards for Custom Built-ins, Featured, Interior Design, Kitchen, and Renovation.

As the owner of SunFlow Windows and Doors, McCann redid all the windows himself, choosing chic black trim for the updated contemporary look. “I didn’t want to notice the windows,” he says. “I wanted the outside to integrate with the inside. So you’d look past the windows and go to the nature outside.” The wall of sliding windows from kitchen to great room achieves that aim. And if that’s not enough daylight, six skylights stream ambient light down from the fifteen-foot vaulted ceilings to the wide 6-inch plank oak flooring below. In the evening, pot lights serve for lighting.

McCann chose fiberglass for the black

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Tasteful Holiday Gifts Premium Olive Oils • Aged Rich Balsamics Specialty Food Items, Gifts & More

contemporary front door. “Fiberglass is maintenance free,” he explains. “When you live so close to the lake, you need fiberglass because of the moisture. If you have a wood door it will bend.” McCann regularly takes advantage of that proximity to the lake. Even though he has a saltwater pool in the rear yard, he chooses to plunge in Lake Simcoe after a workout or tennis game.

“It’s 32 seconds to the water’s edge,” he says. “It’s a habit I’ve gotten into. The house offers so much. When Covid hit in March I decided to party less and embrace solitude.

It’s so peaceful and quiet here on a private road. You can sit in your front yard and not see a single soul for five hours.”

One of the highlights of the renovation was the coffee and wine bar built into an alcove between kitchen and great room.

It contains a beverage and separate wine fridge, interior lit cabinetry, and a Miele espresso maker that McCann says has now ruined him for coffee outside of the house.

“I didn’t used to consider myself a connois-

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nest | home tour

seur, but it pours a perfect cup of coffee.

Grinds it fresh, makes a superior cappuccino or espresso and it doesn’t matter what coffee beans I buy. It’s rich, flavourful, nice and neat.” McCann vows that when he sells this house a Miele espresso maker is the one thing he can’t do without at his next property.

On the reverse side of the walnut paneling in the great room, the main floor bedroom is found. It contains a loft, walkin interior lit closet, and view to the inground pool. A double vanity bathroom with Carrera tile and rain shower across the hall services this room.

Walk up four steps, supported by glass railings, and you move into the next level of the home. To the left, a front room with thirteen foot ceilings is fronted by those timeless Viceroy-peaked panoramic windows that take advantage of lake views. A 18

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rustic wood burning fireplace here makes the space a favourite haven for reading and crafts. Built-in cabinetry also allows for the possibility of transforming it into a business center.

Move down the hall and we are in the master suite, with sixteen feet slider windows that lead out to a private deck and the hot tub. “When the pool is open, I sit in the hot tub and get relaxed, then jump in the pool, then get into the steam shower and jump in bed. I get the most soothing relaxing sleeps ever,” says McCann.

Echoing the walnut accented walls in the great room, the master also has a wooden wall with modern side tables attached.

Distinctive hidden retractable lighting is built-in on either side of the king-sized platform bed. The lights turn on automatically when pulled out and tilt and swivel for reading before retracting flush to the

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wall when not in use.

The contemporary adjoining ensuite is luxurious with heated floors, a double vanity that holds his and hers sinks, and a glass steam shower with rain head and interior quartz seating. Garvin Lewis from Barrie Regional Glass installed all the glass work for the renovation. Adjoining the bathroom is the walk-in closet, with built in dressers, cubbies, shoe storage and mirrors.

The lower level is equally impressive with a massive 2700 square foot layout.

It contains three bedrooms, a lounge and dining area, thirteen foot ceilings, a full kitchen with gas range, quartz countertops and soft close cabinetry. The newly renovated bathroom has a glass shower, seating, and river stone accents. The space is perfect as a luxurious nanny or in-law suite or an income property. Tenants have their own entrance through the garage and a private yard.

Outside, the garden is supported by multiple decks and patio areas. The in-ground pool, cabana and hot tub are all accessed from the master and main living area.

“It’s the perfect location,” McCann says.

“I can walk up to Tyndale Beach and over to Dock Road, and watch the sun go down.

I really appreciate my house, my neighbours, the water and the location because it offers so much.”

Thanks To You We’re Celebrating 10 Years!

206 Bradford St., Barrie | 705.252.3992 | gravitysalonprofessionals.ca

9 Arbour Trail is currently on the market, represented by Kristin Cripps of Cripps Realty Brokerage.

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CREATE

your own

Coasters • Trivets • Wall Art

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Photography Printed on Natural Stone

Handcrafted in Horseshoe Valley, Ontario

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• Laser hair removal • Eye lash enhancement • Sun spot removal • Facial blood vessel treatment

• Skin rejuvenation (IPL, Erbium®, Pelleve®) • Chemical Peels, Vivier Skincare & much more!!!

Look for the green door!

Dr. Stacie Weber Cosmetic & Facial Rejuvenation Clinic 97 Collier Street, Barrie ON 705.828.3223 • www.drweber.ca

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LOCAL FOOD AT YOUR FINGERTIPS

Buying local food and supporting local producers has just become easier. FreshSpoke, a Barrie-based start-up known for connecting businesses with local food producers, now offers home delivery and curb side pickup. “FreshSpoke is an economic revolution in food that connects buyers directly with local food producers making it possible to get what we need locally, so revenue flows directly into the wallets of local food producers where it belongs,” explained Marcia Woods, CEO and co-founder of FreshSpoke. Locally-produced, edible items available include: fresh produce, meats, dairy products, eggs, honey, preserves, prepared foods, bakery goods, grocery items and more. For more information, visit freshspoke.com.

Photo: Dana Malczyk of Three Wolves Studios.

FIRE, SMOKE AND GOOD FOLK

Local foodies take note! The Common Stove in Orillia, which opened earlier this year, is one sizzling find. “Built around a wood-fried grill, cooking locally sourced meats and vegetables, the Common Stove’s farm-to-table ethos focuses on local growers,” explained Simon MacRae, who co-owns and operates the local eatery with Darcy MacDonell. Along with Ontario dry-aged grass fed beef and other grilled fare, the Common’s Stove’s craft cocktail menu is worth checking out. A Sunday brunch is also on offer.

The Common Stove is located at 27 Mississaga St. West in Orillia. For more information call (705) 330-0065, or visit thecommonstove.com.

NEW RESTAURANT SERVES VEGAN MEXICAN FARE

Mexhico is a new downtown Barrie eatery dishing up the tastes of Mexico with a vegan spin. “We offer a tasty 100 per cent plant-based menu, without sacrificing authentic Mexican flavours,” explained co-owner Jessica Weir. Must try items include: tacos al pastor, tacos de barbacoa, gringa, Mexican stuffed burgers, churros, and the cayenne pepper brownie. To wash down the delicious fare, a margarita or pina colada is highly recommended.

And you don’t need to be vegan to enjoy the menu. “We have lots of customers who are omnivores, and they love our food,” she explained. Mexhico is located at 37 Dunlop Street West, Barrie. For more information, call (705)252-4526 or mexhico_restaurant on Facebook or Instagram.

LOCAL FOOD BLOG HAS GONE VIRAL

Local celebrity chef, Randy Feltis and his partner Katherine Grace Moore, have been lighting up social media with their tasty food blog: Katherine Wants. With over 240,000 TicTok followers and 22,000 Instagram followers (at press time), it’s reaching a hungry global audience. “It’s crazy how quickly it’s growing,” admitted Feltis, a CityLine chef and owner of the Farmhouse Restaurant in Barrie. “We’ve had messages from as far away as Australia and Texas. People really seem to be digging it.” Celebrating everything food, the deliciously fun posts cover the pair’s foodie adventures, seasonal recipes, educational cooking tips, and more.

“We’re definitely going to be covering some fun holiday stuff, so stay tuned.” katherinewants.com

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taste | liberty north holiday

THINKING OUTSIDE THE

“traditional holiday party”

BOX

By: Katherine Elphick | Photos by Ellie Kistemaker

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hen it comes to festive gatherings, this year’s party season will be anything but convention-al. “The pandemic has definitely turned our social lives and traditional holiday entertaining up-side down,” admits Lori Buch of Liberty North.

And while a big holiday bash is a no-no this year, that doesn’t mean you have to cancel Christmas.

“You just have to get creative and think outside the box,” says the event manager. “There are many impactful and safe alternatives to large face-to-face gatherings.”

Let’s start with the reinvented corporate holiday party. Depending upon your budget, Liberty North offers anything from charcuterie boxes to three course dinners complete with wine. Companies can either have employees or clients pick them up, or they can be delivered (within the Barrie-area).

“During these uncertain times, it’s a great way for employers to say thanks to their staff or clients,” explains Buch. “And everyone seems to enjoy a delicious meal these days — even people who really like cooking are finding a break from the kitchen and/or grocery shop-ping a nice change. It solves the ‘what’s for dinner dilemma,’ and gives people something to look forward to.”

To make the evening more memorable, some companies get into the spirit and send links to festive presentations that staff can watch, while enjoying their meals.

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Liberty North even offers kids’ meals to go along with corporate dinners. “Since the kids are at home, they’re often part of the dinner equation,” she explains.

There’s even a silver lining to at-home holiday parties.

“Enjoying a catered dinner at home can be very relaxing, because people don’t have to worry about what to wear, driving arrangements, or even hiring a babysitter,” explains the lo-cal event manager. “There’s no stress.”

If a three course meal isn’t in the budget, Liberty North suggests offering cookies, pies, charcuterie boxes, or even meal kits. “One of our clients is buying her staff fondues, and then our chef is preparing fondue kits for them, complete with a how-to cooking video,” she ex-plains. “It’s all about being a little innovative this year with catering ideas for companies big or small.”

In terms of on-site events, Liberty North [as of press time] can accommodate groups of up to 50 people (normal capacity is 500). There’s even a chef’s table option for groups of 10.

“We’ve basically flipped our catering business around,” she explains. “Before the pan-demic, 80

Now offering a decadent selection of wine!

Working with a variety of sommeliers we have come up with a beautiful inventory of wine to pair with cheese and chocolate.

In our line up you will also find Port and Madeira with more surprises to come!

Contact the store to inquire about booking a private pairing for your employees, friends or family. Follow us on social media to learn about upcoming ticketed events in The Speakcheasy or pairings virtually. These make great gifts this Holiday season!

123 Dunlop Street E. Barrie 705.503.6633

jadorefinecheese.com speakcheasy.com GoodLife | Barrie December 2020

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taste | liberty north holiday

per cent of our catering was done in-house and twenty percent was off-site, now the opposite is true. Our focus is now take-out.”

To make ordering easier, Liberty North now offers an E-Commerce online ordering sys-tem.

On the home front, catered meals are also a great option this holiday season. “It takes the stress out of entertaining, even for smaller groups,” she explains. The local catering company even offers full turkey dinners complete with all of the fixings. Holiday meal orders need to be place by December 20 for pickup on December 23 or 24th.

While there’s no doubt this festive season will be different, the overall message is that celebrating still needs to happen. “The key to getting through this pandemic is maintaining our social connections,” says Buch. “But in order to do that, we have to modify traditional plans to keep everyone safe.”

For more information on Liberty North’s catering options, call or visit www.libertynorth.ca.

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“IT SOLVES THE‘WHAT’S FOR DINNER DILEMMA,’AND GIVES PEOPLE SOMETHING TO LOOK FORWARD TO.”

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Let us help you love your space of South Simcoe

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Showroom: 35 Young St. Unit A Alliston, Ontario L9R 1B5

Call Mark or Laura to Schedule Your Complementary in Home Consultation GoodLife | Barrie December 2020

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CREAMY TURKEY STROGANOFF (recipe courtesy of Liberty North)

This recipe turns your leftover Christmas dinner into a meal that the whole family will want to sit down for.... again!

200 grams egg noodles 1 Tbsp canola oil 1/2 red onion, julienned 1/2 red pepper, julienned 8 ounces (about 1 cup) cooked turkey meat (white and dark), roughly chopped 6 ounces (3/4 cup) cooked vegetables (we used roasted carrots and parsnips from our lefto-ver dinner), roughly chopped 1/2 cup 35% cream 1/2 cup turkey gravy 1/2 tsp cajun seasoning Handful of fresh parsley, finely chopped Salt and Pepper to taste Sour cream for garnish PREPARATION Bring a large pot of water with a generous amount of salt to boil. Cook egg noodles for approx-imately 7 to 9 minutes, or until al dente.

While the egg noodles cook, heat a large frying pan with the canola oil. Once hot, add onions and peppers, and cook over medium heat for a few minutes, until soft.

Add in cooked turkey meat and cooked vegetables and stir for a few minutes.

Once the turkey is hot, add the 35% cream and allow to reduce by half (this will take approximately 3 to 5 minutes).

When cream is reduced, add in turkey gravy and cajun seasoning.

Once the sauce is hot, stir in egg noodles and fresh parsley. Check for seasoning and add salt and pepper, as desired.

Plate your stroganoff and top with a dollop with of sour cream. Enjoy! Serves 2.

Chef’s Tip: If you have left over stuffing, place some bits spread out on a baking tray and place under the broiler for a few minutes, until crispy. Top the stroganoff with these crunchy bits and dig in!

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GoodLife | Barrie December 2020

2020-11-20 4:23 PM

taste | north country barbecue

North Country Barbecue — IN THE KITCHEN WITH STEVE RICALIS By: Katherine Elphick | Photos by Louise Jones

D

espite a global pandemic and big-time Dunlop Street construction, North Country Barbecue fired up the smokers and opened for business this past summer. Located at the Five Points in downtown Barrie, this Nashville-style honky tonk restaurant serves up mouthwatering barbe-cue and live local country music.

“Some people thought we were crazy to open a new restaurant during such a difficult time,” confessed Steve Ricalis who co-owns North Country with his business partner, Don Kellett. Together, the pair also own and operate Donaleighs and the Dunlop Street Diner.

“But, we truly believe North Country will be a staple in Barrie for a very long time.”

To learn more about this sizzling new eatery, Goodlife recently sat down with Ricalis to talk about his vision of smokey flavours and country music, current challenges, what the future holds and more.

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taste | north country barbecue dae. Our food philosophy is the same at all of our restaurants — we just want to have great food.

Several friends have recommended the North Country BBQ Platter. Can you describe it?

SR: It’s the ultimate barbecue plate with a half pound brisket, a half pound of pork, a full rack of baby back pork ribs, a half smoked chicken and four sausages. It’s served with your choice of four sides, cornbread and house made pickles. It serves four and costs $70. It’s a great deal!

Long before the world turned upside-down with COVID-19, the concept for North Country has been in the works for some time. Can you expand?

Steve Ricalis: This corner [the former site of Made in Mexico on the north-east side of the Five Points] has always spoken to me. I felt that with the right concept and ownership it had tons of potential. Four years prior to opening, I had a vision in my head of a small Nashville-themed country bar with great music and great food, and this just seemed like the right space to make that hap-pen. In terms of location, this area was key because I like being close to our other restaurants.

We also love that it has an adjacent patio.

What was it like opening during a pandemic and a major downtown construction project?

SR: It was probably one of the most challenging things I’ve ever done. And, it’s still very challenging for all of our three restaurants. But, I truly believe in this concept and the downtown core. I have no doubt that this area will be the entertainment hub of Barrie. Downtown Barrie is the soul of this city.

What’s on the menu?

SR: It’s a barbecue-themed restaurant with authentic Nashville flavours. Some of our top sellers include: brisket, ribs, wings, pulled pork tacos, corn bread fritters, brisket tacos, hot chicken sandwiches and pork belly burnt ends.

We also have some pretty amazing house-made Ma-son Jar desserts, such as banana pudding, carrot cake, red velvet cake and a brownie sun-

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What about options for folks with special dietary requirements?

SR: We offer some really great gluten-free and vegetarian items. There are also a few vegan items, but since the menu is so protein-based there are limited options.

The Nashville vibe extends to the interior, from walls graced with country music posters to windmill ceiling fans and more. Can you talk about the design process?

SR: The inspiration for the interior and exterior came from several Nashville bars that my wife and I visited before COVID. I picked up all of the music posters from the Hatch, a shop located in the Country Hall of Fame in Nashville.

The hammered tin tiles on the wall also have a great history. They are 125-years-old and are repurposed from the ceiling of the former bridal store (located a couple doors down).

Does North Country have specials?

SR: We have a whole bunch of them. Here’s the run down: Margarita Mondays (all margaritas are $5 ), Appy Hour (selected appetizers are half priced from 3 PM to 5 PM and from 8 PM until close on Mondays, Wednesdays and Thursdays), Beer and Wings Tuesdays (a pint of North Country Cervaza with a pound of wings for $13.99), Bourbon Wednesdays (select bour-bonbased cocktails are $6), Wine Thursdays (select wines are $25 a bottle), Smoker Sundays (15 per cent off the smoker selections on the menu, not including the barbecued platter), and Caesar Sundays (North Country Caesars are $6).

What about entertainment?

SR: We have live country music every Thursday,

Friday and Saturday night. For now, it’s usu-ally a duo or a single, but once the COVID restrictions are lifted, we will be showcasing full country music bands.

What’s the story behind the North Country name?

SR: We were originally going to call it the Five Points Saloon and use a star theme. But, after giving it some thought, we felt that name was a bit overused. A friend of mine, Todd Phillips, has a flooring company called North Country, and I’ve always liked that name. I told him that I would give him a tee-shirt if we could use the name. He agreed, but I think we still owe him a tee-shirt [laughs].

What kind of COVID-19 safety measures do you have?

SR: We’re doing everything we can to keep our staff and customers safe at all three restaurants. We take names at the door, wear masks, have various hand sanitizing stations and have sanitizing protocols for our dining rooms, bars and kitchens. We also have moveable plexiglass dividers between all tables. We have about 50 of them [for all three restaurants] and they cost us about $500 each.

What do you think of the new street scape?

SR: I love it! Sure, there were challenges along the way, but overall they have done a great job. Moving forward, I would love to see more street shutdowns with pedestrian walkways on weekends.

Let’s talk about your patio. The exterior wall with angel wings makes a great photo op for North Country patrons.

SR: Those wings are all over Nashville, and we thought they would make a great addition to the patio. People love them! With respect to the patio, while we won’t be offering alfresco din-ing this winter, we do plan to use it. We’re going to install heaters, put up trees and set out some muskoka chairs, so people can enjoy a drink outside if they want to.

What’s the best way to support local eateries?

SR: Along with dining in, takeout is a great way to support local restaurants. But if you’re going

GoodLife | Barrie December 2020

2020-11-20 4:32 PM

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Simply the perfect venue for your once-in-a-lifetime event.

GoodLife | Barrie December 2020

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taste | north country barbecue

to do takeout, it’s really important to call the restaurant directly and pick it up yourself. Avoid delivery services like DoorDash, SkipTheDishes or UberEats because they take 30 per cent of the bill. That totally cuts into a restaurant’s profit, and right now… we need all of the help we can get.

For takeout customers that spent $40 or more and call and pickup directly from us, we offer 10 per cent off. Beyond takeout, purchasing gift cards is another great way to sup-port local restaurants.

“DOWNTOWN BARRIE IS THE SOUL OF THIS CITY.”

Do you have a plan if there is another lockdown?

SR: Other than continuing to offer takeout, there is no plan. If we have to close down, the government has to make sure there are wage and rent subsidies for restaurants. It’s a challenge for sure, but closing is not an option, and it never has been. We’ll do anything to make sure we get through this.

Any future plans you’d like to share?

SR: Along with continuing to operate our three restaurants, we’re thinking about expanding the Dunlop Street Diner and giving it a bit of a different atmosphere after 3 PM. Nothing is set in stone, but we’re tossing around the idea of creating a tapas bar or tasting room in that space [the formal site of the bridal shop]. But we need to get through this pandemic first. There’s no doubt that the next six months are going to be challenging.

North Country BBQ 10 Dunlop Street East, Barrie (705)252-1225/northcountrybbq.com

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NORTH COUNTRY CORN BREAD (recipe courtesy of chef Cory Poole)

This sweet and fluffy cornbread is a favourite at North Country.

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3/4 cup all-purpose flour 1/2 cup, plus 2 Tbsp cornmeal 1/4 cup sugar 1-1/4 tsp baking powder 1/2 tsp baking soda 1-1/8 tsp kosher salt (plus extra for sprinkling) 3/4 tsp black pepper 1 egg 1/2 egg yolk 6 Tbsp sour cream 6 Tbsp 2% milk 1/4 cup melted butter 1/2 cup Tex Mex cheese, grated PREPARATION Preheat oven to 375F. In large mixing bowl, combine flour, cornmeal,

goodlife@simcoe.com

sugar, baking powder, baking soda, salt and pepper. Whisk thoroughly.

In medium mixing bowl, combine egg, egg yolk, sour cream, milk and melted butter.

Combine wet ingredients into dry ingredients and mix until incorporated. Add Tex Mex cheese and fold in.

Spray a muffin tin with cooking spray. Using a small scoop, fill muffin tin with batter.

Place in oven and bake for 4 minutes. Rotate and bake for another 4 minutes.

Remove from oven, brush with butter, and sprinkle with kosher salt. Repeat until all batter

is used.

Cooking time will be different depending upon how big you scoop your batter. If you stick a

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toothpick into the cornbread and it comes out clean, they are done. Remove from ov-en.

Mark D.W. Weir, B.A., J.D.

Let cool at room temperature. Transfer to a plastic container.

Makes about 15.

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taste | west wines

SuperTuscans

Tuscan superiority What rebellion tastes like

by Carmelo Giardina The Tuscan wine region has been known for its wine production for hundreds of years, especially for its red wines like Chianti and Brunello di Montalcino. Rolling hillsides and winding country roads make the region picturesque. But its specific location within Italy – with its western side facing the Tyrrhenian and Ligurian seas and its eastern side sitting high in the Apennine Mountains – make it legendary for producing wines of great quality and distinction.

The climate has rich diversity, with typical Mediterranean warmth along the coastal regions and cooler inland temperatures that match the rise in elevation.

Several red wine-producing regions are located within Tuscany, including Montepulciano and Montalcino in the south, Chianti in the north-central part, and the Tuscan Coast that includes Bolgheri and Maremma.

Of these regions, it is Chianti and Bolgheri that produce the most extensive array of ultra-premium, modern day blended wines, known around the world as super Tuscans.

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The concept of super Tuscan wines is an interesting story whose origins are linked to the famous Chianti Classico and the limits imposed upon it due to the strict regulations on usable grapes. The term has become synonymous with adventurous winemaking and a rebellious pact. Understanding how and when these wines shifted from being referred to as simple “table” wines to outstanding “innovative” wines is key to appreciating their true identity.

Italians introduced the DOC wine appellation system, modeled after the French AOC, during the 1960s. Each region forged rules for viticulture and production. Chianti’s DOC/DOCG rules were often criticized as restrictive. Others were considered misguided (a requirement that inferior local white grapes comprise a portion of red blends was frowned upon by many producers who were ambitiously looking to up the ante on the quality spectrum).

By the end of the 1960s, a handful of renegades balked at the regulations. They created new brands to blend cabernet sauvignon or merlot with sangiovese, making their own “Bordeaux-style” wines. They also played with aging periods and vessels like cement and small oak barriques. Yet, such diversions weren’t tolerated under the DOC or DOCG label designations.

This age of innovation and rebelliousness would eventually aid in the marketing of the super Tuscan story, but initially came with consequences. Producers like Marchesi Antinori had to bottle their Bordeauxstyle red blends and varietal wines under the generic category of Vino da Tavola, Italy’s lowest-quality tier (table wine). But as the wines grew in prominence, authorities would begin to acknowledge the labeling system’s inadequacies.

In 1992, the Italian government introduced a new wine classification: Toscana IGT. Toscana IGT, however, held little romance for critics or consumers, so the term super Tuscan took hold.

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SELECTIONS 2017

Le Serre Nuove dell’Ornellaia ($69.95)

Made with the same passion and attention to detail as flagship estate wine Ornellaia, this 20th anniversary vintage is a true second vin worthy of outstanding praise. A modern day blend of mostly merlot, with cabernet sauvignon, cabernet franc and petit verdot in support, this is a wine that combines approachability and a depth of flavour with proven aging potential. Silky smooth with notes of fresh eucalyptus on the finish, this is a wine that’s masterful in its elegance, complexity and expression of terroir.

2016 Antinori Guado AlTasso.

Luce Della Vite Lucente ($34.95)

Now celebrating 25 years, this is the first super Tuscan from Montalcino made by way of blending sangiovese and merlot grapes.

The Luce brand was formed thanks to the inspired collaboration of the Marchesi de’ Frescobaldi and Robert Mondavi families and remains a contemporary styled wine perfectly representing the unique territory where it is produced. This‘Lucente’is Luce’s second wine but it’s not to be considered second-rate. It’s highly attracted label aside, this is a wine that’s gifted with great complexity.

LuceWinery

UNDERSTANDING HOW AND WHEN THESE WINES SHIFTED FROM BEING REFERRED TO AS SIMPLE“TABLE”WINES TO OUTSTANDING “INNOVATIVE”WINES IS KEY TO APPRECIATING THEIR TRUE IDENTITY. Brands like Sassicaia, Tignanello and Ornellaia became darlings of wine critics. In fact, in 1978, Decanter magazine organized a blind tasting, and it slipped Sassicaia in among top Bordeaux. The obscure wine beat out much of the competition, only to be revealed as Italian. Regarded as one of Italy’s flagship wines, Sassicaia was first released commercially in 1968 – the first ever ‘super Tuscan’ – and steadily gained a reputation before exploding

LuceWinery

in popularity when Robert Parker scored the 1985 vintage a perfect 100 points. Bolgheri Sassicaia would eventually earn its very own independent DOC in 2013.

Wine lovers during the ‘80s and ‘90s pushed prices into the realm of upper echelon collector status. Owning a top tier super Tuscan was considered worthy of showing off, a crown jewel of any wine cellar. Even Robert Mondavi wanted a piece of the pie and began collaborating with the Frescobaldi family in the early 1990s. The result was the creation of Luce, now celebrating 25 years.

Today’s super Tuscans seem to follow two distinct paths – the original rebel version, which uses sangiovese as the base and grapes that are not indigenous to Tuscany; and wines composed of varieties from Bordeaux (cabernet sauvignon, merlot, cabernet franc). Both are equally enjoyable and can still be the subject of much debate, but the overall consensus remains the same: rebellion has never tasted so good.

2017

Ruffino Modus ($34.95)

Made up of almost equal parts sangiovese, merlot and cabernet sauvignon, Modus continues to be one of the best value bets available – especially for a wine that’s also making its 20th vintage with this 2017 edition.

It’s full-bodied and complex with finesse and style, packed with intensely rich and matured fruits and velvety soft on the palate.

It’s definitely ageworthy but it can be enjoyed now – especially after decanting. Quite harmonious, I barely noticed the 14.5 per cent alc./vol.

2018

Guado Al Tasso Il Bruciato ($24.95)

The Guado al Tasso estate is located in the small but prestigious Bolgheri DOC appellation on the coast of Upper Maremma, about 100 kilometres southwest of Florence.

This appellation has a relatively recent history as it was established in 1994 but has gained worldwide recognition as a new reference point for producing stellar modern blends. This is comprised of cabernet sauvignon, merlot and syrah and it offers very good structure and balance. Another terrific value option.

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home cook

taste | recipes

JOY TO THE

F

ew experiences in life compare to the pleasing waft of a freshly baked apple pie. Or, stepping into the home on a cold dreary day that is filled with the luscious aroma of a homemade soup that’s been simmering for hours.

The holiday season often arrives with a natural inclination toward decadent dinners and mouth watering desserts to brighten the soul. As home cooks can attest, the pleasure in mastering a challenging recipe is often as gratifying as the experience of eating the dish itself.

We reached out to two of Canada’s most celebrated chefs for recipe inspiration and insights on the joys of cooking from scratch. A leader in contemporary Canadian cuisine, award-winning Chef David Hawksworth has been wowing diners with the intricate and refined dishes served at his

Roasted Tomato Soup recipe pg 38

Vancouver restaurants, Hawksworth and Nightingale. In his recently released book, Hawksworth, he shares the artfully developed recipes that have brought him tremendous success over the years and challenges readers to recreate these dishes for an unforgettable dining experience. Sharpen your culinary skill with two recipes provided from his cookbook – a delicious tomato soup and an exquisite risotto.

No dinner is truly complete without a sumptuous dessert and, who better to turn to than baker extraordinaire, Anna Olson? Her book bestselling books feature delightful recipes for all skill levels. Put your baking skills to the test with the Triple Gingerbread Bundt Cake recipe – a perfect holiday dessert for all ages taken from her book, Bake with Anna Olson.

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taste | recipes

roasted

Tomato Soup Serves 6

INGREDIENTS 20 Roma tomatoes, halved Olive oil, for drizzling 2½ tbsp sugar Salt 2 tbsp vegetable oil 1 small onion, diced 3 cloves garlic, sliced 1 stalk celery, diced 1 carrot, peeled and diced ½ fennel bulb, diced ½ Thai chili, seeded 2 tbsp tomato paste 2 tbsp balsamic vinegar ¼ bunch basil ¼ bunch parsley Pepper INSTRUCTIONS Preheat the oven to 200°C (400°F).

Season the tomatoes with a drizzle of olive oil, the sugar, and a generous sprinkling of salt.

Roast on a baking tray lined with parchment paper until the skins burst open and a little colour has developed, about 15 minutes.

Heat the vegetable oil in a large pot over medium heat, and sweat the onion and garlic until translucent, about 5 minutes. Add the celery, carrot, fennel, and chili and increase the heat.

Sauté until the vegetables have a bit of colour, about 5 minutes.

Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. Season with salt.

Add the roasted tomatoes. Add just enough water to cover and an extra pinch of sugar and salt. Bring to a boil then lower the heat and simmer until all the vegetables are very soft, about 30 minutes.

Add the balsamic vinegar and herbs and let steep for 5 minutes. Blend in batches in a highspeed blender until smooth. Season with salt.

Enjoy with a drizzle of good-quality olive oil and cracked black pepper.

Roasted tomato soup and Mushroom & truffle risotto recipes excerpted from Hawksworth by David Hawksworth, Jacob Richler and Stéphanie Nöel. Copyright © 2020 David Hawksworth.

Photography by Clinton Hussey. 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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Q&A

with Chef Dave Hawksworth For home cooks who want to improve their cooking skills, what tool do you recommend as essential?

A Japanese mandoline is a life saver for me, it saves time and provides the ultimate consistency. I’ve used it for so many things, from sliced apples for pies to veggies for salads and everything in between - be careful though, the blade is super sharp! And, of course, a set of high quality kitchen knives is essential for every home and professional cook.

For home cooks who want to elevate their dishes, do you recommend they develop certain skills to help them along?

Try mastering some classic sauces like beurre blanc, béchamel or tomato sauce - and focus on perfecting common dish components such as steamed rice or al dente pasta. Once you’ve mastered the basics you can incorporate them in to many styles and preferences of dishes.

What do you feel we may be missing out on when we treat meal preparation as simply a chore to get over with?

For me it’s meditative, therapeutic and calming, at home it is anyway. It can be a little pressured at the professional level but home cooked dinners are simply the best and taste so much better for the time and effort that has gone in to their preparation. It’s fun to search for the best ingredients and to get the rest of the family involved cooking too. And I just love when the house is full of the smells of home cooking, there’s nothing like the aromas from a sauce simmering gently on the stove or the waft of a fresh pie baking in the oven.

What do you, personally, love most about cooking?

I love to feed people and love when people get excited about food. I like to cook at home and of course I love to see people out enjoying our restaurants and cafes; whether they’re taking pleasure in a great coffee and a buttery croissant at Bel Café or celebrating a milestone over dinner at Hawksworth or Nightingale. Good food has the power to bring people together in a special way.

What can cooking teach us about ourselves, our relationships, and even the earth?

The food we eat is deeply connected to nature and our environment and to our traditions and heritage. The best recipes are often those that are passed down through generations and the best dishes are always those that are inspired by seasonality and locality. At the restaurants we are lucky to work with a network of suppliers who forage, fish and farm locally bringing us the highest quality, pristine ingredients. Every dish should tell story and it’s important for all of us to eat seasonally and to respect where our food comes from.

What will you be serving for your family Christmas dinner this year?

Christmas is usually a very busy time for us at the restaurants with both dine in and to-go turkey dinners being served alongside other festive favourites.

So, I expect to be hard at work! At home I always look forward to my mum’s traditional English Christmas pudding, especially the part where you pour brandy over it and set in on fire! It’s so decadent and boozy!

Do you believe people’s relationship with food changes when they become more involved in the preparation of the food they eat?

Sure, you waste less, you learn to respect the ingredients and you become more engaged with what you eat. You see it with kids all the time; some of them can be such fussy eaters and don’t like to try new things. But get them involved in the preparation and show them the raw ingredients and they pretty much always end up trying it and liking it!

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Mushroom & Truffle

risotto

INGREDIENTS Acidulated Butter ¼ small white onion, roughly sliced ⅓ cup white wine 2½ Tbsp white wine vinegar 1 sprig thyme 1 bay leaf 7 Tbsp butter, cold, diced Risotto 4 Tbsp ¼ cup 2½ cups 2½ cups 1½ cups

olive oil butter chanterelle mushrooms, whole or halved depending on the size morel mushrooms, sliced in rings oyster mushrooms, cut in big pieces

1 package (150g) white shimeji mushrooms, stems removed 1.5–2L (6–8 cups) Chicken Stock (page 319 or store-bought) 1 medium onion, finely chopped 1¼ cups Carnaroli or Arborio rice) Pinch salt ½ cup dry white wine 2 cups grated Parmesan 2 Tbsp cream, lightly whipped ¼ lemon, juice

⅓ cup chopped chives 1 small fresh black truffle, very finely julienned, or a drizzle of good-quality white truffle oil

INSTRUCTIONS Acidulated Butter Bring all the ingredients except the butter to a boil in a small pot over high heat. Reduce the heat, and simmer until most of the liquid has evaporated. You should be left with about 30mL (2 Tbsp) of liquid.

Remove from the heat and vigorously whisk in the butter until fully incorporated, making sure the butter stays emulsified. Purée in a blender until smooth.

Strain through a fine-mesh sieve and let cool (in the refrigerator or on the counter) until set.

Risotto Heat 30mL (2 Tbsp) of the oil and 30g (2 Tbsp) of the butter in a large skillet or a cast-iron pan over medium to high heat. When the butter has melted and starts to foam, add all of the mushrooms. Depending on your pan, you may have to cook in batches. Cook and stir the mushrooms until lightly browned, about 5 minutes, adding a little more oil and/or butter if needed. Reduce the heat to medium and cook for an additional 3 minutes. Set aside.

Heat the stock to a simmer in a medium pot then lower the heat so it just stays hot. Heat the remaining

oil and butter in a large, heavy-bottomed pot over medium heat. When the butter has melted, add the onion and sweat for 2 minutes, until slightly translucent. Add the rice, and a pinch of salt, and stir with a wooden spoon so that the grains are coated with the oil and melted butter. This allows the rice to get a slightly nutty aroma. Deglaze the pot with the white wine and reduce until all the liquid has evaporated.

Add a ladle of the hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladleful of stock and repeat the process. It’s important to stir constantly— especially while the stock gets absorbed, to prevent scorching—and to add the next ladleful as soon as the rice is almost dry.

Continue adding the stock, a ladle at a time, until the grains are tender but still firm to the bite, without being crunchy, about 20 minutes. If you run out of stock, you can finish the cooking with hot water, a ladle at a time.

Add the mushrooms, and stir in half the grated Parmesan, 75g (3 Tbsp) of the acidulated butter, and all of the lightly whipped cream, lemon juice, and chives. Season with salt if required.

Place a generous ladleful of risotto in each serving bowl. Garnish with the remaining grated Parmesan, and the truffle or a drizzle of good-quality white truffle oil.

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taste | recipes

MapleWalnut Biscotti Baking Time: 60 minutes for 30 cookies Preparation Time: 20 minutes Serves: 30

baking soda and salt; stir into butter mixture in two additions to form slightly sticky dough. Stir in walnuts.

INGREDIENTS

Divide dough in half. On lightly floured surface, roll each into a 12-inch (30 cm) long log. Place 3-inches (8 cm) apart on parchment paper-lined baking sheet. Press to flatten to 2 1/2-inches (6 cm) wide.

Bake in 325°F (160°C) oven for about 30 minutes or until light golden and firm to the touch. Let cool on pan on wire rack for 15 minutes.

½ cup butter, at room temperature ½ cup packed brown sugar 2 /3 cup Ontario Maple Syrup 1 tsp vanilla 2 Ontario Eggs 2-¾ cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup walnuts, toasted and coarsely chopped

MAPLE GLAZE: ½ cup 3 tbsp

icing sugar Ontario Maple Syrup

INSTRUCTIONS In large bowl, using electric mixer, beat butter with brown sugar until fluffy. Beat in maple syrup and vanilla. Beat in eggs, one at a time. In separate large bowl, whisk together flour, baking powder, 40

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Transfer logs to cutting board; cut crosswise on slight diagonal into 1/2-inch (1 cm) thick slices.

Stand slices up, 1-inch (2.5 cm) apart, on baking sheet. Bake in 300°F (150°C) oven for about 30 minutes or until almost dry. Transfer to wire rack; let cool completely.

Peppermint Dandies Hot Cocoa Serves 2

INGREDIENTS 1 4 Tbsp 2 cups 4 Tbsp ½ tsp

handful of Dandies peppermint marshmallows cocoa powder non-dairy milk sugar peppermint extract Crushed peppermint candies, optional garnish Melted chocolate, optional garnish

Maple Glaze: In small bowl, whisk icing sugar with maple syrup. With cooled biscotti sitting side by side, drizzle glaze over tops. Separate slightly and let stand until set, about 15 minutes.

In a saucepan turned on medium heat, combine milk, cocoa powder, sugar and peppermint extract. Whisk until all clumps have dissolved. Bring to a boil, then remove from heat. Optionally, dip the rim of a mug in melted chocolate, then into the crushed peppermint candies. Fill with hot cocoa and top with Peppermint Dandies Marshmallows and enjoy!

Photo and recipe by Foodland Ontario

Recipe by Chelsie Jan, Photo: Dandies Marshmallows

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2020-11-20 4:41 PM

triple

Gingerbread Bundt Cake with Brown Butter Glaze

serves 16 to 20 (Makes one 10-cup/2.5 L Bundt cake) • prep time: 20 minutes • cook time: 80 minutes

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices.

The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

CAKE 1½ cups packed dark brown sugar 1 cup buttermilk ½ cup fancy molasses 4 large eggs 2 tbsp finely grated fresh ginger 2½ cups all-purpose flour 1 tbsp ground ginger 2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda ½ tsp ground nutmeg ½ tsp fine salt 1 cup unsalted butter, melted (still warm is ok) ¼ cup chopped candied ginger BROWN BUTTER GLAZE

6 tbsp 1 cup 2 tbsp

unsalted butter icing sugar 1% or 2% milk

INSTRUCTIONS For the cake, preheat the oven to 325°F (160°C).

Grease a 10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth.

In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

Recipes and images excerpted from Baking Day with Anna Olson by Anna Olson. Copyright © 2020 Anna Olson. Photography by Janis Nicolay. Published by Appetite

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

Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

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Embrace the Cold

This is the year to embrace the Canadian winters! Discover Nordik Spa-Nature, the ultimate relaxation experience that embraces the cold climate. Located in Old Chelsea on the outskirts of Gatineau Park, Quebec, it is the largest spa in North America. Surrounded by icy freshness and soothing heat, you’re invited to experience thermotherapy - a treatment that involves alternating between hot and cold temperatures, followed by a rest period. This ritual is based on a 2000-year-old tradition founded in Nordic countries. Chelsea.lenordik.com

Secure Your Devices

Silent Pocket has developed a discrete and patented line of accessories that instantly block wireless signals, making the devices inside it invisible to the world. When your device is not in use, it is still vulnerable to hacking, tracking, phishing and more. Simply place your device inside to block connectivity and know that nobody can watch, track or hack you; ensure your personal or business data does not get into the wrong hands; and, prevent EMF radiation from impacting your health.

Silent-pocket.com

Bespoke Wellness at Four Seasons Toronto

Enjoy the ultimate staycation experience at the new MedSpa at the Four Seasons Toronto where the newly launched Bespoke Wellness Club (BWC) offers personalized medicine that combines beauty and wellness.

Headed by Dr. Elaine Chin, founder of Executive Health Centre, BWC promises a concierge health care experience to discerning, wellness-focused clients. To set up your wellness journey visit www.bespokewellnessclub.com

Pandemic Travel Planning

Google is pulling together coronavirus data and information on local attractions, flights, and hotels to position itself as a one-stop shop for pandemic travel planning. When you visit google.com/travel and tap on a trip you’re planning, or search for hotels and things to do, you’ll see trendlines for hotel and flight availability. Links to additional local resources, including the number of COVID-19 cases, are provided as well.

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roam | vancouver island

P A R K S V I L L E - Q U A L I C U M

B E A C H

East Coast Gem OF VANCOUVER ISLAND

by Linda Barnard

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icture a beach that appears to stretch forever with mountains in the distance, waterfalls, lush and peaceful forests and a Mediterranean-style climate.

It may seem like an unattainable getaway with travel plans on pause but there’s no passport required for a vacation in Parksville and neighbouring Qualicum Beach.

There’s a combination of relaxed small-town vibe and a variety of ways to connect with nature year-round here. Located on the east coast of Vancouver Island, British Columbia and overlooking Georgia Straight, Parksville-Qualicum Beach is about a two-hour drive from Victoria International Airport or 45 minutes by car from the Vancouver-to-Nanaimo ferry.

(Check the British Columbia Government website for the latest travel information and COVID-19. Visitors arriving from other provinces are expected to follow the same guidelines as everyone else in B.C., travelling safely and respectfully.)

Although you won’t mistake it for a tropical vacation, it does have Canada’s only Mediterranean-style climate, says naturalist Ronda Mur-

dock of Pacific Rainforest Adventure Tours.

Daytime winter temperatures here typically hover around 8C, with occasional light snow. Spring comes weeks ahead of Ontario, meaning four-seasons golf and other outdoor pursuits. If you can’t live without lots of the white stuff, Mount Washington Ski Resort area is an hour away. It boasts the deepest snow in British Columbia.

Summer is glorious, with temperatures in the mid-20s, plenty of sun and no humidity. Shallow water means great swimming, making Parksville popular for family vacations.

“Good food, good beer, good coffee, good beaches,” Jeremy Perkins says as he ticks off the local draws.

Perkins and his wife, Hannah own award-winning French Press Coffee Roasters in the centre of Qualicum Beach’s quaint downtown, where the smoky-rich flat white is the best I’ve had anywhere. Perkins, an artisan coffee expert and former professional violist, moved to Qualicum Beach from the UK with Canadian-born Hannah and their family, opening the business in 2017. It’s also a great breakfast spot.

Parksville beach at low tide.

Photo: Destination BC/Graeme Owsianski-

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Avacena seaweed baths experience.

Photo: Darby Magill Photography

Dave Paul of Love Shack Libations.

Photo: Linda Barnard

“WINTER IS PRETTY GOOD. WE DON’T GET A LOT OF SNOW, ALTHOUGH THERE’S A FEW AWKWARD DAYS.”

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Gary and Ronda Murdockin of Pacific Rainforest Adventure Tours. Photo: Linda Barnard

“Winter is pretty good. We don’t get a lot of snow, although there’s a few awkward days,” Perkins says. Being located about 2½ hours from Tofino and Ucluelet makes the wild west coast of Vancouver Island an easy trip from the Parksville area, he points out.

The snow-capped Coast Range mountains on the B.C. mainland seem much closer than reality, forming a dramatic backdrop to the long string of sandy beaches, including Rathtrevor Beach Provincial Park. Parksville’s downtown community park has a wide, half-kilometre-long beachfront boardwalk.

The star of the coastal show is the dramatic tides. The water goes out for up to a kilometre, creating the unusual sense of walking on the ocean floor. At low tide, the beach draws families, beachcombers and walkers looking for some solitude amid one of nature’s best shows.

Several hotels take advantage of this natural wonder. Downtown hotel The Beach Club Resort fronts the boardwalk and Tigh-Na-Mara Seaside Spa Resort, a mix of low-rise condos and log cabins, overlooks Rathtrevor Beach.

Paulina Alexander is the spa director at Tigh-Na-Mara, which is known for its indoor mineral pool grotto, spa treatments and Treetop Tapas & Grill dining room. The facility has re-opened with full and half-day spa packages and limited guest numbers visiting the grotto in half-hour blocks in order to promote safety and distancing.

Or you can play mermaid for an hour at Avacena seaweed baths experience in Qualicum Beach from April to October. Sink back in one of two repurposed claw-foot tubs filled with heated water. Located outdoors and overlooking a garden, the slippery, colourful seaweed in my tub was far from icky. It was cool and silky and felt good on my skin, making me feel somehow connected to the ocean as I played with the long fronds and popped bladder wrack seaweed pods to release an aloe-like gel.

Owner Liz Glowacki, a licensed harvester who gathers the seaweed from rocks at low tide on nearby beaches, is Avacena’s owner and the “curator of seaweed experiences.” She brews guests a cup of tea made from herbs in her expansive garden and adds a few drops of a customer’s preferred essential oils to a jar of Epsom salts for the bath, which helps offset some of the more pungent seaweed aromas.

This is also a year-round prime birdwatching area, especially during the spring migrations. Central Vancouver Island is one of three self-guided birding routes on the new BCBirdTrail, a kind of ale trail for bird lovers.

Speaking of ale, the funky tasting room at nano-brewery Love Shack Libations is temporarily closed, but drop by on Saturday afternoons to pick up a few bottles of the large range of excellent brews that Dave Paul makes one barrel at a time, then hand-bottles. Paul is well known both for his quirkily named, ever-changing beers that often use local ingredients and enthusiastic Facebook videos announcing his brew of the week.

Passionate naturalists Gary and Ronda Murdock of Pacific Rainforest Adventure Tours have been leading a variety of full and half-day eco-excursions in the area for 20 years. They’ve switched to private tours under COVID, where outdoor activities with distancing are considered among the

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THE WATER GOES OUT FOR UP TO A KILOMETRE, CREATING THE UNUSUAL SENSE OF WALKING ON THE OCEAN FLOOR.

Beach time in Parksville.

Photo: @glamouraspirit

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Outside Beach Club Resort.

Photo: @glamouraspirit

Jeremy Perkins of French Press Coffee Roasters Photo: Baxter of Refern Media

A milk vending machine at Morningstar Farm.

Photo: Linda Barnard

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safest things to do.

They took me on a customizable Parksville Qualicum Amazing Places Tour, choose-your-own adventure itineraries that can include exploring tidal pools at low ride or a tour of nearby waterfalls, including Englishman River Falls.

We explored two under-the-radar community parks that Ronda says even some locals may not know about. At one stop, I plucked crunchy green sea asparagus as we walked along flat rocks exposed by low tide. A high-priced treat in gourmet markets, it was there to nibble for free as we hunted for fossils, admiring sea creatures embedded in the rock millions of years before.

As a newbie birder, I’ve also taken one of their birdwatching tours, led by local ornithologist guide Christopher Stephens.

Ronda also leads forest bathing walks in the Heritage Forest of Qualicum Beach. The Japanese practise of shinrin-yoku is a slow, mindful walk among the trees, a stress-easing way to feel calm and grounded.

Just five minutes from town, the 50-acre Heritage Forest has a network of wide, easy-level trails.

The paths are covered with wood chips and pleasantly springy underfoot. The area was saved from developers by volunteers like the Murdocks, who were part of the push to raise more than $1 million to buy the land, ensuring it remained an ecological reserve.

Stepping into the cool and quiet heart of the old-growth forest and smelling the clean air is instantly calming. There are Garry oaks, magnificent arbutus and massive Western red cedars. The cedars have great spiritual significance to the Coast Salish people, including members of the Nanoose and Qualicum First Nations who have inhabited this land for thousands of years. They grow alongside towering Douglas firs, some more than 500

years old and stretching 60 metres tall and more.

Gary explained the tree roots fuse with those of other Douglas firs, creating an underground communication network across the island.

I can’t come to Parksville and Qualicum without making a couple of other stops: I’ve got three things on my mind: cows, goats and shopping.

Morningstar Farm is a family run Parksville dairy where you can meet the cows that are milked when they choose, using an automatic voluntary milking system. Milk is pumped from the dairy barn to the Little Qualicum Cheeseworks across the yard. Pick up some cheese at the farmgate store or get a litre of fresh, pasteurized, cream-top milk whole milk for a toonie from the automatic milk dispenser. It was the first in Canada when it was installed in 2017.

Coombs, about a 10-minute drive from Parksville, is famous for the luxuriantly bearded superstar goats who graze on the sod roof at the Old Country Market. Follow a sideroad to a clearing in the woods and the last place you’d expect to find pair of small, ultra-cool boutiques. But The House of Leaves and Bamboozle always have eclectic, fashionable finds.

Some retail therapy rounds out the day nicely.

Then a bowl of shepherd’s pie made with famed Salt Spring Island lamb in the cozy snug at the Black Goose Inn and a glass of local cider. Before drifting off to sleep to the sound of the waves from an open window, I set my alarm to get one more beach walk in before breakfast, looking forward to strolling the sandy stretch towards the ocean and mountains beyond.

Linda Barnard was a guest of Parksville Qualicum Beach Tourism Association, which did not preview this story.

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Celebrating our

20th

VOTED FAVOURITE DESIGNER FURNITURE/ INTERIOR DESIGN & DECOR IN THE 2020 READER’S CHOICE AWARDS

Anniversary

A

boda Decor is celebrating their 20th Anniversary in Barrie. They are an independent family run furniture store, with a dedication to customer service. Over 80 per cent of their 10,000 square foot showroom is devoted to Canada’s top furniture brands such as Palliser, DecorRest, Bermex, Trica Furniture, Handstone, West Bro, and Amisco, to mention a few.

Aboda Decor was voted #1 in 2020 by the Barrie Advance Readers’ Choice in the category of Designer Furniture/Interior Design & Decor store. Take a walk through their amazing showroom and you will see why they are number one in interior decor.

You will be welcomed by quality leather upholstery, and solid wood furniture. Their motto is “design it your way!” They offer a free decorating consultation service to their customers.

“

We are skilled furniture consultants who want customers to love the shopping experience, and the joy of living with good furniture design.

Michael Miller heads up their Interior Design/Decor team.

Michael was voted Readers’ #1 choice for Interior Designer/ Decorator from the Barrie Advance readers choice award 2019; Michael notes, “We are skilled furniture consultants who want customers to love the shopping experience, and the joy of living with good furniture design.

We will work with you and for you untill we get it perfect. It’s all about your vision, and Aboda Decor providing it’s resources to make that interior space you’ve dreamed about become a reality.”

Aboda Decor services what they sell, they have an in-home delivery and setup, a 30 day return policy, and a 90 day lowest price guarantee.

Aboda Decor’s motto is “design it your way”. Time with family and friends is well spent when you have a welcoming place to come home to. abodadecor.com 31 Commerce Pk Dr., Barrie 705-735-1825 Michael Miller, Sue and Colin Springgay

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PAXTON Stationary Sofa

lazboy.com/gta Barrie · 76 Barrie View Drive · (705) 735-3337 52

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2020-11-20 5:04 PM