Goodlife Barrie Spring 2021

G O L F I N G I N T H E T R O P I C S | H O M E TO U R S | A TA S T E O F M A P L E

B A R R I E | S P R I N G WAT E R | O R O - M E D O N T E | I N N I S F I L & A R E A

taste nest BAYSIDE VARIETY

FROM DISATER TO DIVINE

SPRING 2021

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GOODLIFE BARRIE EDITION

$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.

705.727.5656 2

braestone.ca

Another project developed by:

GEORGIAN COMMUNITIES

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“The Grass Whisperer” Wayne Desormeaux, Owner and Operator of WD Turf Plus Can Have Your Lawn Looking Like a Golf Course this Summer When you hire WD Turf Plus lawn care service, you are getting the hands-on services of Owner Wayne Desormeaux as your own personal lawn care expert.

the Grass Whisperer by my clients,” says Wayne with pride. “Taking care of lawns is something I am deeply passionate about and I treat every lawn as if it is my own.”

“Wayne is part of the package when you book with us,” says Cheryl Desormeaux. “With some companies, you may see the owner once or twice and then they send a team of summer students, but what makes us unique is that we offer premium, personalized service, provided

by Wayne, assisted by one employee.”

The annual WD Turf Plus package includes spring and fall clean up and weekly lawn cutting from April 1 to November 30. Lawn spraying is arranged through a third-party but can be invoiced on one bill for convenience.

Wayne opened WD Turf Plus four years ago after working for a lawn and garden company.

“I am passionate about lawns and decided to open my own company and have been doing well. I have a great love for making things grow and have a knack for growing healthy grass and making people’s lawns look like a golf course!”

Having a lawn that looks like the 9th hole is more complicated than you might think, and best left in Wayne’s capable hands.

Wayne adds: “Because I offer premium personalized service to every customer, my time fills up quickly, so I encourage people to call now to book for the season.”

As the saying goes, “the early bird gets the worm.” If you want the passionate “Grass Whisperer” to have your lawn looking like a golf course, call Wayne Desormeaux today at WD Turf Plus at 705-796-6798. https://www.facebook.com/WDTurfPlus/

Hi, I’m the owner and operator of WD Turf Plus.

I am passionate about making beautiful, healthy green lawns, one lawn at a time. I’m proud to offer custom, personal lawn care services.There’s only limited availability left. Experience the difference my personal commitment can make to your property!” ~ Wayne Desormeaux

BEFORE

AFTER

“As the ground begins to thaw in April or early May, it is important to start raking and cleaning up the sand and salt that has accumulated on your lawn,” explains Wayne. “Sand and salt can get into the root system and damage your lawn.

I use paddles and blowers to really get in there and clean things up. We also remove those patches of mould or webbing that happen naturally over the winter.”

Next comes aerating and overseeding the lawn, getting deep down into the soil so water can penetrate the roots. “I have taken several courses at the Guelph Grass Institute and have learned the newest techniques combined with tried-and-true methods,” says Wayne.

Fertilizing is also done as soon as the frost comes out of the ground.

Wayne has other tricks of the trade which he happily shares with his customers, many who have been regulars since day one. “I am called

ed by:

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SPRING 2021

GOODLIFE GOODLIFE Vice President, Community Brands Kelly Montague Regional General Manager Simcoe - York - Muskoka Shaun Sauve General Manager Simcoe & Editor Elise Allain Graphic Design Joanna Kwong Katrina Kuzyk Advertising Coordinators Nadine Kennedy Kate-Lynn Roberts

Contents upfront

6 shopaholic nest home tour 11 17 staycation noteworthy 22 good reads BEAUTY

DUNDONALD

OUTDOOR LIVING

THE COMPANY

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26 local flavour feature 35 goodlife wines 48 roam 41 luxury adventure 44 feature BAYSIDE VARIETY

Advertising Representatives Carolyn Brayiannis Debbie Booth Kate Byers Shannon Dunlop Renee Duthie Stacey MacDonald Mary March Photography Contributions Louise Jones Editorial Contributions Barbara Ramsay Orr Carmelo Glardina Dawn Ritchie Katherine Elphick Tracey Luel

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

First Place

MAPLE SYRUP RECIPES

ONTARIO CABERNET FRANC

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.

PLAN NOW, TRAVEL LATER

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

DESTINATION GOLF PACKAGES

Digital Edition: goodlifemagazine.ca

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*Photo taken prior to Covid-19.

Spring Cleaning ~ We’re Here To Help 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

Gener

Anesthesiologist Sleep Dentistry

2016 2017 2018 2019 2020

Cosmetic Dentistry Dentistr Or Orthodontist thodontist & Periodontist Periodontist on Staf Staff af Flexible xible Hours Evenings Evenings & Satur Saturdays • Kids love White e Cedar Dental Dent We W e Deal Directly Dir With ith Most Insurance Insurance Companies

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beauty

upfront | shopaholic

Nourishing skincare made with fruits and greens

Berry boost

Youth To The People’s Superberry Hydrate + Glow Dream Mask with Vitamin C is an overnight mask that deeply hydrates, plumps and brightens with powerful, antioxidant-rich superberries and THD ascorbate that targets dullness and uneven skin tone for brighter, more radiant skin.

Youthtothepeople.com

Get your daily greens

This daily moisturizer

by Farmacy Beauty has moringa and papaya ingredients and delivers lightweight, lasting hydration without leaving skin feeling greasy. The vegan, cruelty-free formula contains hyaluronic acid and a blend of phytonutrients known to help clear pores and reduce shine.

Farmacybeauty.com

Try this Superfood daily face wash cleanser, formulated with cold-pressed antioxidants kale, spinach, and green tea, to give your skin the ultimate cleanse.

Youthtothepeople.com

The Rind Concentrate Body Balm by Aesop has a citrus-based formulation with oils of orange and lemon rind to cool and refresh the skin, and nut oil extracts to soften and lightly hydrate.

Aesop.com

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This Vinopure Purifying Toner helps to free skin from imperfections.

Enriched in natural salicylic acid, grape polyphenols and organic essential oils, it cleans the skin and prepares it to receive its daily skincare.

Caudalie.com

Green tea detox

Citrus cool

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Intoxicate your skin

Watermelon glow

Watermelon Glow Niacinamide Dew Drops by Glow Recipe hydrates and visibly reduces the look of hyperpigmentation for a dewy, reflective glow. Sephora.ca

Ahhvocado

Avocado isn’t just a delight to eat, try it on your skin with the Avocado Nourishing Hydration Mask by Kiehls. Formulated with avocado fruit extract, avocado oil and evening primrose oil, this mask leaves skin feeling nourished while helping prevent water loss by sealing in moisture. Kiehls.ca

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behold design kitchen bath interiors

Come Visit our New Showroom 20 Owen Street, Barrie • 705-726-6200 • beholddesign.com 8

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Perfect Sight Lines Enjoy unobstructed views of your property while adhering to building codes with ClearRail’s sophisticated, frameless glass railings. ClearRail’s tempered glass is 12 mm thick with flat polished edges. The user-friendly stainless steel hardware mounts easily to a deck or hardscape, so that any do-it-yourselfer can perform the installation themselves. Located in Severn, ClearRail delivers the system directly to your home. Clearrail.ca

Go with the Flo

Combat devastating water damage in your home caused by burst pipes with Moen’s Flo, Shut-Off Valve. Install the Moen App on your smartphone and you’ll be instantly alerted of any leak in your plumbing system. The app allows remote shut off of the water right from your smart phone. An ounce of prevention is worth a pound of cure.

Available at Home Depot.

Great Balls of Fire

Give your fire table a stylish new look with ceramic fireballs, the hottest new design feature for your outdoor fire bowls and tables. The ceramic balls come in solid or hollow form and in colours ranging from Pewter Gray to Burnt Orange and Dandelion Yellow.

Get them at Wayfair.ca or direct from FirePitEssentials.com

Leave it to Geeni

Turn any appliance in your home into a smart appliance with Geeni Spot WiFi Smart Plugs. Fire up the coffeemaker while still in bed, turn off energy sucking appliances like microwaves or douse those outdoor party lights.

The Geeni app allows you to save energy, share access and control your appliances and lights remotely from anywhere. Available at Canadian Tire.

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P R O U D LY

CANADIAN

ABODA DECOR

Buy Canadian-made Furniture at Aboda Decor and Design it Your Way!

M

any shoppers have already discovered that Aboda Decor presents an impressive display of quality made Canadian furniture.

Over 80% of their 10,000-sq. ft. showroom is represented by products made in Canada.

“We think it’s better to shop local, and to support Canadian manufacturing.” comments owner/manager Colin Springgay. “A Canadian purchase supports the Canadian labour market, but more importantly, it helps support the Canadian economy,” Canadian made furniture is more likely to be offered in an assortment of custom colours, and materials. The quality of choices for Canada’s best manufacturers is staggering. There are numerous styles and creative designs. “We need to protect our heritage of making fine

furniture. With recent moods to change trade agreements with the USA, it makes it vital for Canadians to think about their shopping patterns to sustain the industry we have at home,” explains Mr. Springgay. Aboda Decor is competitive with Asian furniture imports. They offer an aggressive pricing on all custom orders.

Aboda Decor is the right place to come to for all your furniture needs, and where we can stand up and proudly say, “it’s made in Canada.“ Inside the showroom of Aboda Decor you will find Canadian furniture for every room in the home. They have an extremely knowledgeable and friendly support staff. They can help you find your personal taste by guiding you through their showroom which hosts many decorating styles such as traditional, transitional, modern,

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www.abodadecor.com

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international style, and mid century modern.

These choices seem almost endless with so many leather choices, and fabric patterns, including a variety of Canadian woods and finishes. Let them assist you in a search for your personal taste, or something you’ve seen that you like. You can custom decorate through them, and they still offer an aggressive pricing strategy.

Time with family and friends is well spent when you have a welcoming place to come home to. Since 2001, Aboda Decor has delivered on the promise to be the best source for decorating in the furniture business. With a dedication to customer service, you will find shopping for furniture at Aboda Decor an affordable and enjoyable Canadian experience.

705-735-1825

GoodLife | Barrie Spring 2021

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nest

From

Disater To Divine A NE W H O M E O W N E R TR A NS F O R M S A PROBLEM PROPERTY I NTO A LU X U R I O U S SHOW HOME

By Dawn Ritchie

T

erry Carpenter purchased a four-level side split in the Codrington community of Barrie with the plan of renovating the kitchen and bathrooms for resale. But after a home inspection, problems with ventilation in the attic revealed internal issues that had crept down into the walls. “The entire roof was black with mold,” he said. “The vents for the soffits were boxed in and the ventilation holes for the whirlybirds weren’t big enough.”

Remediation was estimated at a whopping price tag of $40,000 before any remodel could even be started. Still, Terry remained undeterred. “I like a challenge,” he says. “I like fixing things.” The home was situated in a desirable, mature community and the indoor pool in a separate building would turn out to be a “godsend” during the pandemic. Instead of walking away from the deal Terry seized on the opportunity for a price reduction and ordered a full demolition. Remediation was not foolproof in his estimation so he got out his pencil and paper and started sketching ideas.

A-1 completed the demo, removing the roof, walls and taking the upper and main levels right to the floor. Keeping the home’s original footprint and foundation, Terry concentrated on improved functionality in his redesign and remarkably lived on the lower level, below grade, without a roof, during the entirety of the new build.

Like many side splits that have small bedrooms but three separate living areas: a living room on the main level, a den on the step-down level and a third recreational living space on the lower level that is seldom used, Terry decided to correct those design flaws. He started by transforming the main level into a huge open concept living space with higher ceilings and massive windows that streamed light in. That single change alone would make the main floor more inviting to be in. He could then usurp the den on the second level, removing the outdated brick fireplace and marble floor and turn it into a spacious bedroom with a full ensuite and walkout to the yard. The lower level would now become a more appealing recreational space with a bar, media center and lounge.

With the new bedroom on level two where the den once resided, that meant the upper level could lose a bedroom and the existing two bedrooms could be expanded into luxury suites. Each would enjoy its own ensuite with the master getting a bonus walk-in closet with enough built-in cabinetry, drawers, and shoe cubbies (by Barrie Custom GoodLife | Barrie Spring 2021

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W l t Closets) to store the entire summer and winter wardrobe for a couple with room to spare. The house would lose no bedrooms, space usage would be optimized and the expectations of modern families who want multiple bathrooms and well-appointed suites would be fulfilled.

Within eight months, his vision became a reality. The old home is now gone and in its place, is a contemporary residence with a higher elevation and twelve foot ceilings in the great room, foyer, and powder room. The new metal roof has a modern 212-degree pitch. There’s also all new exterior cultured stone brick skirting, Maibec and pine siding, a new garage door by ProTech, brand new framing and drywall, fresh insulation, new electrical, plumbing, HVAC, beautiful white oak flooring, a three-sided linear fireplace in the great room and most importantly, proper ventilation to keep everything pristine and shipshape. The malfunctioning irrigation system was also redone and there’s even a new fence and deck off the walkout from the dining room.

Terry designed the entire layout himself, acted as the general contractor and tasked Springwater Engineering with the engineering drawings for permits. Majestic Custom Homes completed the main build. The style is what Terry calls “California modern.” He chose high end finishes from top to bottom, starting with black aluminum, vinyl and wood hybrid windows and doors from LePage Artisans in Quebec, sourced and installed by Windows First out of Cookstown. The patio door leading off the dining area is twelve-feet wide and eight-feet tall.

Infinite Designs on Saunders Road handled the millwork throughout the home as well as the kitchen and bathrooms. True North Glass did all the glass for the contemporary stair railings, showers, mirrors, display cases in the new lower bedroom and the twin eye-catching custom-made wine storage cabinets in the dining room.

The main floor now boasts lighter wide plank white oak from door to door. Matching white oak floating stair treads on double stringers lead up and down in the home. Jennifer Beer did the staging.

One unique design choice Terry did make was building a step in the truss in the ceiling for the main level. The result gave the great room and foyer a 12-foot ceiling height, while the kitchen and dining room would drop a full foot to eleven feet in height. It was a way to define and separate the areas and create visual interest, Terry explains.

The new kitchen today is clean and fresh with abundant cabinetry in white high gloss with wood accents. All counters within the home are quartz, from the kitchen counters and solid kitchen backsplash to the bathrooms and recreation room’s dry bar. Anything curvy and soft became sharp, clean, and contemporary. A Wolf range top with cast iron grates is 12

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We are open and looking forward to pampering

YOU FACIALS MASSAGES MANICURES PEDICURES AND MORE

CELEBRATING 33 YEARS IN BUSINESS

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embedded neatly within the island. The refrigerator and wine cooler are Subzero and the double oven is Dacor. There’s also a convection oven microwave built into the cabinetry.

The master’s ensuite has 24 x 24 heated porcelain tile that goes all the way into the walk-in closet organizer. The bathroom is divided into two sections by a wall of white pine that separates the standalone Mirolin tub from the shower, toilet and entry to the walk-in closet. The tub’s faucet emerges from within the wall. Even the smaller details were labored over and Terry notes that the light fixture over the tub was inspired by the striking art piece at the exterior entrance to the house, bringing a continuity to the overall design.

The layout of the lower bedroom replacing the old den, received a lot of input from Terry’s teenage son too. An avid collector of sports paraphernalia, he wanted to be able to display his collection. Closet organizers on the wall eliminated the need for a dresser and open shelving and glass display cases were built to highlight his designer shoe and clothing collection. Air movement is assisted by a unique propeller fan overhead. The ensuite here is a four piece.

The lower level’s laundry room also received a full makeover with new appliances, a solid walnut waterfall cabinet over the washer/dryer, all new storage cabinets, lighting and an extra-long quartz counter top for folding laundry.

Today, while the great room on the main level remains a desirable hangout, the recreation room is where the family gathers for TV viewing. A three-sided fireplace on this level adds ambience and an L-shaped bar with embedded lighting up-lights bottles. Sports is the theme here with framed jerseys of the family’s favourite players gracing the walls. Terry stuck with easy care vinyl plank flooring for the rec room because of the direct access to the adjoining indoor pool, which is housed in a separate building.

From disaster to divine, the end result is a practical yet contemporary home filled with light, luxuries, privacy and plenty of room to move. Mission accomplished.

62 Dundonald Street in Barrie is now on the market, represented by the Callahan Patel Group of Sotheby’s.

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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

Hazelnut Brandy

Award winning Physiotherapy!

Barrie Readers’ Choice Award “Barrie’s favorite Physiotherapy Clinic.”

“Barrie’s favorite Physiotherapist.”

4 years in a row!

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.

Try a take out order of our savoury soups and sandwiches on our homemade breads and buns with a European specialty coffee and authentic pastry, that is sure to please!

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!”

Consumer Choice Award “Barrie’s BEST Physiotherapist.”

4 years in a row! is coming from and explain the process as they go ahead

... We have 2 boys in rep hockey both having injuries this season, the team at Resolution had them recovered and back to the sport they love quickly and

705 252 5200 705.252.5200

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YOU DESERVE THE BEST!!

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#1 Voted Favorite Paving Company and Home Renovation Contractor Two Years In a Row!

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nest | outdoor living

n o i t a c y Sta g n i v i L r o o d t u 2021 O

c i m e d n a P During a hie

by Dawn Ritc

2020 was the year our homes transformed into offices, school rooms, bakeries, fitness centers and infirmaries. As the deadly pandemic continues to upend our lives, warmer weather on the horizon renews the promise of outdoor living where birdsong fills the trees and the relaxing burble of fountains are a balm to our frayed nerves.

Sheer descent pool weirs from Marquis Gardens GoodLife | Barrie Spring 2021

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Ecosystem Pond by Marquis Gardens

The Kingsman Campfire

Fire table from the Barbara Green Collection

HARDSCAPES AND LANDSCAPES The building blocks of fine outdoor living include cooking, dining and lounging stations, play and creative areas, exercise options and green space that allows your eyes to rest.

A 2016 University of Exeter study found that people living in neighborhoods with more birds, shrubs and trees were less likely to suffer from depression, anxiety and stress. Approaching your outdoor living space with these attributes in mind will help redefine your landscape’s design and support your mental health. Planting wildflowers, perennials and adding feeders that host wildlife in your garden is a way to begin.

THE UNTAPPED RESOURCE OF YOUR YARD Food insecurity also leapt front and center during the pandemic last year, revealing the value of planting a vegetable plot to support your family’s needs when markets struggle. Raised beds, cold frames, potted vegetables, makeshift poly tunnels (made with PVC pipe and plastic sheeting) all help to supplement a kitchen’s larder.

Now is the time to start seeds indoors to get a jump on the season. Mail order seed catalogues (a hot ticket during the pandemic) will deliver seeds and supplies right to your door. Order immediately. Seed orders are being delayed from 4-6 weeks due to Covid restrictions. Some suppliers, like Stokes, are currently only fulfilling orders for commercial growers.

POPULAR CANADIAN SUPPLIERS ARE: • Ontario Seed Company, at oscseeds.com.

• William Dam Seeds at damseeds.com.

• Berton Italian Seeds at bertonseeds.ca and • Seeds of Diversity at Seeds.ca, a member to member seed exchange that protects Canada’s seed biodiversity by having members grow it themselves and share it with others.

POPULAR AMERICAN SUPPLIERS THAT SHIP TO CANADA INCLUDE: • High Mowing Organic Seeds, highmowingseeds.com.

• Johnny’s Selected Seeds, johnnyseeds. com.

• Baker Creek Heirloom Seeds, rareseeds. com.

Endless Pool 550

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SUN AND SHADE While we all await the warmth and sunshine, the reality is, no one wants to bake in the sun all day, so creating shady spots in your yard is a good idea. Umbrellas are the quick answer, but

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they do not last long. A pergola is a more permanent option. It offers mottled sunlight over seating areas and defines an outdoor room. Covered pavilions provide full shade and protection from rain, which means you won’t have to haul in your cushions every night. They are the perfect locale for dining al fresco.

Simcoe Shed in Oro-Medonte builds pergolas, gazebos, pavilions, sheds and more. See their offerings at: SimcoeShed.ca.

AMBIENCE At the end of the day, staring into the flickering flames of a fire is a restful way to unwind. But a wood fire in your yard can present issues within cramped suburban developments. Many cities require an annual residential fire permit, and even with that permit, any complaint of smoke from a neighbour requires instant dousing of your fire.

The answer is a fire table or fire bowl. The Kingsman Campfire bowl allows you to enjoy the ambience of a fire using non-combustible materials. It can also sit directly atop a wood deck at chair level making it the perfect spot to roast marshmallows with the kids.

Alternatively, a fire table at dining level is a more sophisticated setting where you can share a glass of wine and re-create that much-missed outdoor café feeling. Get them at: The Gas Fireplace Outlet on Welham Road in Barrie.

EXERCISE With fitness centers closed during the pandemic, home exercise units became essential. Many turned to the swim spa. Unlike a pool that offers only a four to five-month swim season, the swim spa enjoys four-season recreational and fitness abilities.

Cameron Pittock of Pioneer Family Pools on Anne Street in Barrie, reports that Pioneer has experienced its highest volume in its 50-year history for spas and pools. “We underestimated the impact of the travel industry,” he says. “People are stuck at home. You can’t go anywhere and you need something to do.” Pioneer doubled their installation crews this year and Pittock advises that if you want a pool or hot tub, get in and put down a deposit ASAP. “It’s not just about securing the product, it’s also about landing a time for the build on the schedule.”

The Endless Pool 550 Fitness System with dual temperature controls, for the spa and swimming area, allow you to customize your wellness routine with a hydraulic swim current and the world’s only underwater hydraulic treadmill. Turn on the

LOCAL EXPERTS • GLOBAL REACH 4 1 6 . 9 0 0 . S E L L ( 7 3 5 5 ) | W W W. C A L L A H A N PAT E L . C O M

Kim Callahan Sales Representative kcallahan@sothebysrealty.ca | d 705.229.9336

YO U R GTA - S I M C O E C O U N T Y C O N N EC T I O N

Sotheby’s International Realty Canada, Brokerage. Real estate agency. Independently Owned & Operated.

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Precut and ready to assemble, Bunkie Life’s structures are a speedy three to five-day build and do not require building permits if they are 10X10 or less. BunkieLife.com

lights and music and run, swim, lunge, use resistance bands or paddles and get a full body workout in the fresh air. Afterwards, slip into the adjoining hot tub and ease those muscles with a full body pulsing neck and back massage. No more worries about those monthly fitness fees either.

Teamed with the Covana cover that automatically rises and retracts at the turn of a key, the system is perfect for those aging in place.

Pod Sauna by Dundalk LeisureCraft Inc.

The backyard Bunkie from Bunkie Life

Bunkie with loft from Bunkie Life 20

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SAUNAS Outdoor saunas are also making a comeback in residential backyards with both contemporary modular designs and rustic stylings. Dundalk LeisureCraft’s sauna selection include the modern cube saunas, casual barrel version and their unique cedar-shake roofed Pod sauna, pictured here. Retail prices range from $6000 to $11,000 depending on the size and options.

PLAYTIME For families with small children, it’s important to establish both adult spaces and children’s domains in your outdoor living plan. The environmentallyfriendly Bunkie, is an adaptable all-wood product that is starting to replace those problematic plastic playhouses that end up in landfills.

A bunkie provides youngsters with the experience of ownership and a sense of responsibility to care for their own space. As children outgrow them, the structures can be repurposed into a future office, exercise room, art studio, writing retreat, flex space, camp for temporary overnight guests or “she-shed” (the female equivalent of the man cave.)

Heather Myronyk of Bunkie Life reports that several homeowners have installed bunkies during the pandemic to use as classrooms after discovering that their children could not focus on schoolwork inside the home.

QUIETUDE AND SERENITY Robert Frost’s poem “Mending Wall” reminds

us all that “Good fences make good neighbours.”

Increasingly, suburban developments with shrinking yards have created community issues. Privacy walls and evergreens are the answer to block prying eyes, but for noise pollution, like those dreaded trampolines that have sprung up during the pandemic, a water feature, plug-in fountain or sheer descent waterfall, may help to mask some of the noise. Marquis Gardens in Woodbridge has a vast selection of water features to choose from. marquisgardens.ca Consider light pollution as well when designing your outdoor plan. Subtle lighting from ground level solar lights, lanterns or torches add a touch of mood to your evening enjoyment. But ensure your overhead party lights are turned off by 11 pm so they don’t interfere with neighbours’ sleeping habits. Using timers is both courteous and energy efficient.

SWING LOW Finally, fiscal challenges have many families experiencing financial struggles because of Covid lockdowns, but that doesn’t mean you still can’t create a little whimsy in your garden. A thick plank of wood and strong rope slung over a sturdy tree limb will produce a useful swing that harkens back to the old-fashioned relaxation tools of our ancestors. Paint your swing and you add a splash of colour and art to your oasis. The simple truth is, when it comes to outdoor living, sometimes less is more.

Rippled fountain urns by Marquis Gardens

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Thank You

• Studio Classes • Virtual Yoga • Private Classes

Thank you for supporting us as we celebrate our 10 Year Anniversary!

We are so grateful and hope to see you soon at our place of peace and healing.

• Massage Therapy • Craniosacral Therapy • Manual Therapy

411 Huronia Road • www.modoyogabarrie.com

705-790-8280

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Securities-related products and services are offered through Raymond James Ltd., Member-Canadian Investor Protection Fund. No recommendation of any product or service would be made without a thorough review of an individual’s financial goals and risk tolerance.

GoodLife | Barrie Spring 2021

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noteworthy

THE COMPANY: The Rise and Fall of The Hudson’s Bay Empire

By Stephen R. Bown

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ight from the first paragraph of The Company: The Rise and Fall of The Hudson’s Bay Empire, I was hooked. The story starts in 1665 on the streets of a destitute and stenchfilled London, England ravaged by plague. Two French men wearing buckskin moccasins and animal skins for clothes have just arrived from New France “where life was harsh and unpredictable but the air was at least fresh” to pitch a fur trading business idea to King Charles II. The pivotal meeting would launch a commercial enterprise known as the Hudson’s Bay Company – and lay the foundation for much of modern day Canada.

In all honesty, I don’t typically read historical tomes about my country. My knowledge of Canada’s early days pretty much capped once my requisite history classes ended. Yet when I picked up The Company by Stephen R. Bown, it stirred a surprising curiosity in me. I’d had a vague awareness that The Hudson’s Bay – my go-to source for shoes, bedding and deals on “Bay Days” – had its start as a fur trader. But my

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understanding of what happened between then and now was woefully vacant. And, how did a commercial enterprise bartering knives and pots for beaver pelts help form the country I know today? Bown’s book compelled me to find out.

The author’s attempt to narrate the Company’s 200-year rise is ambitious – the last historical account was written by Peter C. Newman 30 years ago. Not only does Bown succeed at relating a remarkable story of Canada’s early beginnings, the re-telling is markedly different than Newman’s.

The book’s rich details vividly capture the harsh wilderness facing the Company’s British employees. It describes winters where “ice on the walls inside the fort were so thick they needed to be chipped off with hatchets” and, in summer “men’s heads puffed up from the toxin of thousands of bites.” Just as telling are his portrayals of the Indigenous peoples who were as intimately familiar with the lands as the English were unfamiliar. And so, it was only natural that the two populations, who relied upon one another for the trade of goods, also learned to get along.

In fact, the Cree were just as keen as the English to barter goods. Their beaver pelts were traded for practical wares that had been shipped from England to the Hudson’s Bay in forts set up around the Bay. Integration between the two cultures was not only inevitable, but encouraged. Marriages between Indigenous women and Company men were common and resulted in a population of people of mixed parentage, known as Métis. By the 19th century, Bown estimates up to half the people employed were from these mixed heritage communities.

“My mission in writing this book was to correct historical inaccuracies in what the Company was and who the people were,” says Bown. “The idea that the Company was a giant oppressive British enterprise that smothered the country with power wasn’t true – at least for the first 150 years.” That’s when George Simpson took over and reversed much of the good will that had accumulated.

Just as the book doesn’t gloss over Simpson’s ill deeds (that would be impossible according to Bown), it also doesn’t downplay the extraordinary role of the Indigenous people in the evolution of

the Company and, ultimately, Canada. Although these societies kept no legal records of their activities, Bown gleaned plenty of information through the journals of English explorers who wrote candidly of their reliance on Indigenous companions to lead them through territories they would not have survived otherwise.

“When I read the journal of an explorer, I would imagine myself floating above the scene and view it as a universal perspective,” explains Bown. “And the whole story comes across differently.” This results in a more balanced – and intriguing – account of Canada’s history that casts a light on Indigenous figures such as Thanadelthur, the young Chipewyan woman who, in the early 1700s, uses her persuasive powers to finagle an arrangement between her people and the Company that was mutually profitable for generations.

“She does exist in other accounts, but more as a subservient role,” says Bown. “I realized that’s not the case. I’m the first to put her into larger context, like I’ve done through this entire book to shift the balance and give people more credit regardless of their background.”

Ironically, despite the growing communities that resulted from the Company’s operations, it was never a colonist. Commercial interests, alone, drove its expeditions beyond the area around the Bay into the country’s harsh interior and eventually across the Rockies to the Pacific shoreline. Bown’s storytelling immerses the reader in these daring travels, bringing to life the harsh realities of navigating a new world where risk of death was always lurking. With no roads, travel was almost exclusively by canoe and portage – ensuring that only the fittest, toughest and most adventurous spirits (Indigenous and mixed-heritage women included) could lead, navigate and, ultimately, thrive traversing unknown lands.

The Company: The Rise and Fall of The Hudson’s Bay Empire offers an extraordinary lens into the creation of Canada and often reads like a daring adventure with its share of heroes and villains. It has left with me an indelible appreciation, even a sense of awe, for the ancestors who shaped this country and the land that shaped us.

GoodLife | Barrie Spring 2021

2021-04-01 12:37 PM

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2021-04-01 12:37 PM

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taste

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Golf and Dine Inside

Linx Kitchen & Social is taking a swing at combining upscale dining and indoor golf. Located under one roof in Barrie’s south-end, diners and golf enthusiasts can nosh and hit the fairway year-round without worrying about inclement weather. With award winning golf simulators, semi private and executive suites are available. Takeout is available. Linx Kitchen & Social is located at 312 King St., Unit 1, Barrie. (705)503-5469/linxkitchen.com

Must Try Fried Chicken

“Bad Lucy’s Fried Chicken is seriously focussed on flavour,” said Shane Burrows, who owns and operates Bad Lucy’s Fried Chicken and Jimmy Chews Primo Pizza with his wife, Erin. Using fresh hand cut Canadian Grade A chicken, Bad Lucy’s features a mouthwatering Tuscan lemon brine. “We focus on dark meat and wing options,” he explained. “Each piece is dredged in our secret gluten-free recipe and fried to perfection every time. Meals are served with coleslaw, scalloped potatoes and house made dill pickles. All items are gluten-free.

Opened in January 2020, Bad Lucy’s is located at 320 Bayfield St. (The Bayfield Mall).

Takeout is available via Skip the Dishes.

(705)735-2000/badlucys.com.

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Give-Back Wednesdays at Hooligans

Every Wednesday, Hooligans is cooking for a cause. Located in downtown Barrie, the popular family eatery has partnered with four local community groups that have struggled during the pandemic. Through this delicious sponsorship program, Hooligans contributes a portion of sales generated each week. “It’s a win, win, win program,” said Adam Smith of Hooligans. “It helps local causes, it’s a night off from the kitchen and it generates business that helps keep our staff employed.”

Family meal packs are featured for Give-Back Wednesdays, and orders must be pre-ordered by Tuesday. Featured groups include: Youth Haven, Furry Friends, Barrie Air Cadets and Barrie Royals Basketball.

On a side note: if weather permits and if lockdowns remain lifted, Hooligans plans on opening its ever popular rooftop patio on the earlier side this spring. Now, that’s something to look forward to! Hooligans is located at 66 Dunlop St. E., Barrie. (705)503-8833/hooligansrestaurant.ca.

Skilled Chef Opens Catering Company

Honing his culinary skills in the kitchens of some of Toronto’s hippest eateries, including the Senator, the Drake Hotel and Ursa, chef Paul Laforet now offers private catering in the Orillia area and beyond. Serving up delicious fare made with local ingredients, the skilled chef offers catering, private chef services and delivery.

As for his cooking philosophy? “I use fresh ingredients to make dishes both delicious and nutritious,”explained the chef.“I’m a big believer in scratch cooking. I pride myself on using basic raw ingredients to create complex flavours and interesting dishes.”

For more information, call (416)209-6100, or visit Laforet Catering on Facebook, or Instagram @laforet.catering.

GoodLife | Barrie Spring 2021

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local flavour

y t e i r a V e d i s y Ba with n io t a s r e v n o c In – ella n r O il e N & k r la C Brandon

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By: Katherine Elphick | Photos By: Louise Jones

t’s a Tuesday afternoon between lockdowns at Kenzington Burger Bar in downtown Barrie. Brandon Clark, the owner of the popular chain of burger joints and Neil Ornella (a long-time Kenzington group team member) are busy flipping through paint sample cards in search of the perfect wall colour for their new restaurant, Bayside Variety.

“Neil has actually painted the entire restaurant twice,” admitted Clark with a chuckle in his voice. “He isn’t satisfied with the colour yet, so it’s back to the drawing board. But, we’re almost there with the renovation process.”

Setting aside the paint samples, the pair were eager to chat about their new culinary destination, which (when fully opened) will serve up an adventurous food, wine and craft cock-tail experience paired with a hip atmosphere (think Mad Men). Here’s how the conversation about the new east-end hangout, located at the former site of Shirley’s, unfolded.

Writer’s note: At press time, Bayside Variety was only offering takeout on Saturday nights. Once dining for 50 people is allowed, the restaurant will officially open its doors for diners.

At the time of this interview, the Simcoe-Muskoka region was in a red zone, and we met at Kenzington because the Bayside floors were being resurfaced.

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2021-04-01 12:57 PM

SEE RECIPE ON PAGE 30 Brandon, since 2007, you’ve owned and operated Kenzington Burger Bar with locations in Barrie, Orillia and Bradford. Last summer, when I first contacted you about the con-cept for this yet unnamed restaurant, you said that you were excited to showcase some-thing other than burgers — not that you don’t love burgers, of course. What led you to expand your sights beyond the ever popular patty turf?

Brandon: First and foremost, 100 percent we still love our hamburgers. I still have one everyday in some type of variation because we now have vegan and vegetarian options. But, it’s fun to cook something other than hamburgers, and we’re definitely breaking out of our traditional mould for this one.

The original idea was to open in December 2020, but the pandemic had other plans. In the meantime, you’ve opted for a Saturday night takeout experience. Can you expand?

Neil: We started it as a pop up, but since it’s been so well received, we decided to run with it.

It’s basically a four course take away dinner experience for two people that costs $78 (subject to change for special menus). Vegetarian options are also available, along with wine, beer and takeaway cocktails. We’re super focussed on making sure that flavours pair well between the food, cocktails wine and beer. It’s all about serving up a great gastronomical experience.

Brandon: The menu themes change weekly.

We’ve done Italian, French, Greek, Asian and more. Everything can be ordered via our website.

And now for the question that’s on everyone’s mind… Why open a new restaurant during a pandemic?

Brandon: Well, we love a challenge. And we can never let a good crisis go to waste [laughed].

But, this all started in a conversation in a car. Back in August, we were driving to our Bradford location when Neil asked: ‘What do you think about opening a spot that kicks up the wine and cocktail scene in downtown Barrie, while serving up a fun, sharable menu?’ Truth is, I loved it right from the start and saw it as a great opportunity for both of us.

Neil: I had been tossing around the idea for a while and when we discovered that Shirley’s was available — it seemed like the right time. Then, we brought in chef Sarah Jones and everything fell into place.

What’s the food concept?

Brandon: We were inspired by California cuisine, which focuses on local and sustainable ingredients with an attention to seasonality and products that we can source from the region. We will be taking a Canadian approach on this, so we will draw inspiration from French, Italian, Japanese, Chinese, and Mexican cuisine — but with local ingredients.

Did you buy Shirley out?

Neil: No, we just assumed the lease and purchased all of her equipment. She still owns everything associated with the Shirley’s Bayside Grill name.

What kind of feedback have you gotten so far?

Neil: People are really excited for us, and the success of our takeout program has been overwhelming. It’s really humbling to see so many people supporting us and rooting for us to succeed.

What’s the story behind the name — Bayside Variety?

Brandon: Since Shirley’s Bayside Grill has been around for over 20 years, we wanted to pay homage to its history. Variety comes into play because we’re going to have a lot of fun with food. Rather than specializing in one particular type of cuisine, like French or Italian — we’re going to offer a shareable mix of whatever we like to eat and drink.

Sticking to the food front, sounds like chef Sarah is excited to join the team. Here’s what she said when I asked her about the menu…

Sarah: Our goal is to offer an adventurous dining experience. As a chef, it’s super fun because I can really get my creative juices flowing. With respect to food philosophy, I’m a big believer in scratch cooking, so almost everything will be made in house.

Let’s talk about the interior, which seems to be channeling a hangout that Don Draper from AMC’s Mad Men would like.

Brandon: Mad Men was definitely a big inspiration for us. From the cocktail element to the mid-century design features. The space, which has been entirely renovated (except for the ceiling) features clean lines, various woods and a lot of colour. It looks very different from Shirley’s.

Bayside Variety 150 Dunlop Street E., Unit 103 (705)503-0053 www.baysidevariety.ca order@baysidevariety.ca

GoodLife | Barrie Spring 2021

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The Shirley’s space was known for having bad acoustics. Have you addressed this is-sue?

Brandon: We haven’t had a chance to mess with it just yet, but at Kenzington, we do sound and acoustics really well because of our live music program. In short, it won’t be as loud when we open.

Let’s hear about the bar.

Neil: Along with unique wines and interesting craft beer offerings, an elevated craft cocktail experience is a big-time focus for us. The bar features fresh pressed juices and all of our bitters, simple syrups and infused syrups will be house-made.

We will also have a novel ice program.

Being restaurateurs during a pandemic can’t be easy. What are some of the biggest challenges you’ve faced?

Brandon: We have literally faced all of them.

The pandemic has made everything harder from hiring tradespeople and employees to getting furniture and more. Not to mention the roller coaster ride of lockdowns, partial re-openings, and going from a staff of 180 people to 20 — it’s been tough.

But, we are staying positive. Along with moving

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forward with Bayside, we also have plans to open another Kenzington in Simcoe County within the near future.

What will Bayside Variety look like when this pandemic is finally over, or at least some-what under control?

Brandon: Bayside will be a hustle and bustle restaurant with a laid back and fun atmosphere. It will be open for lunches one Wednesday, Thursday and Friday. Brunch will be featured on Saturday and Sunday, and a dinner service will be offered Wednesday to Sunday. Late night cocktails will also be showcased on Friday and Saturday.

Since we’re so close to the water, the plan is offer take-out picnics for people to enjoy by the lake.

WE WERE INSPIRED

BY CALIFORNIA CUISINE, WHICH FOCUSES ON LOCAL AND SUSTAINABLE IN-GREDIENTS WITH AN ATTENTION TO SEASONALITY AND PRODUCTS THAT WE CAN SOURCE FROM THE REGION.

Looking to the future, what are you most excited about?

Neil: Just being able to see and serve people on a regular basis. We really miss being surrounded by people and the energy of a full restaurant.

Here are some paired recipes from Bayside Variety to enjoy at home.

Simcoe Sour This raspberry sour cocktail, is showcased on the Bayside Variety craft cocktail menu.

It features hints of orange and ginger, and is made with Beattie’s Premium FarmCrafted Pota-to Vodka. Homemade simple syrup (recipe below) is a must for this drink. ½ oz Beattie’s Vodka 1 oz Chambord liqueur ½ oz Cointreau 1 oz fresh pressed lemon juice ¾ oz simple syrup (see instructions below) 1 oz egg whites 3 dashes Dillon’s Ginger Bitters Simple Syrup ingredients: 2 cups water 2 cups granulated sugar PREPARATION: 1. Simple Syrup — In a small to medium sized pot, add 2 cups of water and bring to a boil. Once boiling, reduce heat and add sugar. Stir mixture consistently (approxi28

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(recipe by Neil Ornella, Bayside Variety) mately 5 minutes) to let sugar dissolve.

Remove from heat and cool.

2. Simple Syrup Bartender’s Tip: Clean and empty wine or spirit bottle and make a large batch. Store in your fridge and keep up to a month. Simple syrup is great for mixing cocktails, but also fantastic to sweeten a fresh pressed summer lemonade.

3. Simcoe Sour — Place all ingredients (remember it’s just 3/4 oz simple syrup per drink) into a shaker tin. Fill tin with ice.

Secure top of shaker tin and shake cocktail vigorously for 10-15 seconds.

4. Remove top from shaker tin and use a Hawthorne strainer to slowly pour drink into a Nick & Nora glass (a coupe glass or smaller whiskey glass will also do).

5. Let drink settle so layers separate 6. Garnish with a single black berry and enjoy!

Serves one.

GoodLife | Barrie Spring 2021

2021-04-01 12:58 PM

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GoodLife | Barrie Spring 2021

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Roasted

Duck Breast

with Lemon Leek Risotto

(recipe by chef Sarah Jones, Bayside Variety)

A tasty dish that’s sure to impress!

Chef’s note: To put this meal together, start with the risotto. Once the third ladle of stock has been added to the risotto, move onto the duck. If the risotto is done early, remove from heat and set aside. Finish the duck, then add 1/2 cup of stock and stir over heat to be ready to serve once the duck is rested.

Prep Time: 25 minutes Cooking Time: 40 minutes Servings: 4 Portions Risotto: 1 red onion, diced 1 shallot, sliced 1 leek, sliced 3 Tbsp olive oil 1 cup arborio rice 1 Tbsp garlic, minced 7 cups chicken stock (can substitute vegetable stock) ½ cup sweet peas, blanched 3 Tbsp unsalted butter 1 lemon, zested ¼ cup grated parmesan, plus some for garnish Salt and pepper, as desired

2. Add one ladle of stock, then scrape down edges and bottom of pot. Once stock has been absorbed, add second ladle of stock.

Repeat until stock is done, or until the rice is tender (al dente).

3. Season with salt and pepper, keeping in mind that the added cheese will amplify the salt content.

4. When risotto is hot and you are ready to serve, stir in sweet peas, butter, lemon zest and parmesan. Divide evenly between 4 plates and garnish with extra grated parmesan, top with sliced duck breast and lemon pan sauce.

Duck with Lemon Pan Sauce: 4 Duck breasts 4 sprigs fresh thyme ¼ cup white wine 1 lemon, juiced ½ cup unsalted butter, cubed Salt and pepper, as desired

PREPARATION:

PREPARATION:

1. Risotto — In medium stock pot, sauté onions, shallots, and leeks in olive oil over

1. Duck with Lemon Pan Sauce — Using a sharp knife, carefully score the skin side of

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medium low heat. Once softened, add rice and stir. Once mixed, add garlic and continue stirring. Season with salt and pepper.

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the duck breasts in a cross hatch pattern (try not to cut straight through the meat), season with salt and pepper. Let duck sit out for 15-45 minutes before patting dry and placing skin-side down in a room temperature cast iron pan.

2. Turn heat up to medium-low and let the fat render. Spoon out excess rendered fat as it accumulates in the pan. Save this to use for future frying adventures! You’ll want to melt off as much fat as possible to have a nice golden, crispy skin. This process should take about 15 minutes for a 7-9 oz breast.

3. Once the skin is golden and has been rendered to a desired thinness, turn heat up to medium-high and flip over. Sear meat side for approximately 5 minutes for a medium-rare finish. Leave on longer if you prefer the meat to be cooked more.

Remove from pan and let rest, skin side up for 5 minutes.

4. Add thyme to pan and stir. Add white wine and lemon juice and stir. Let simmer for about 1 minute, then remove from heat.

Immediately stir in cubed butter until emulsification is achieved.

5. Slice your rested duck breast and served fanned over risotto, spoon lemon pan sauce over duck and serve. Enjoy!

GoodLife | Barrie Spring 2021

2021-04-01 12:58 PM

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705-726-9189 • flg1966@live.ca • www.fosterlawnandgarden.com GoodLife | Barrie Spring 2021

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Panna Cotta Orange

with Coulis (recipe by chef Sarah Jones, Bayside Variety)

A perfect finish to any dinner.

3. Remove from heat and carefully distribute cream and gelatine mixture between 4 greased ramekins.

Prep Time: 10 Minutes Cooking Time: 6 Hours Serves: 4 Panna Cotta: 1 envelope gelatine powder (substitute with agar-agar for vegetarian) 2 cups heavy cream — 35 per cent (or milk for a lighter dessert) 3 Tbsp boiling water ¼ cup granulated sugar 1 tsp vanilla extract 1 orange, zested Orange Coulis 1 cup orange juice, freshly squeezed 1 orange, zested 4 tsp cold water 1 tsp corn starch

PREPARATION:

4. Let cool at room temperature for approximately 15 minutes then (carefully) place ramekins in refrigerator. Leave in refrigerator for at least 5 hours prior to serving. Use this time to prepare the orange coulis (see below).

5. Before serving, make sure the mixture is firm before removing from ramekins. To make removal easier, run a paring knife along the edge of the dessert and dip the bottom into a dish of hot water. Flip ramekin upside down and the panna cotta should pop right out.

6. Orange Coulis — In small pan, combine orange juice and zest over low heat. In 7. In a separate small dish, combine cold water with corn starch.

8. Once orange juice has simmered, pour in corn starch mixture and stir constantly.

1. Panna Cotta — In small bowl, combine gelatine, 3 Tbsps heavy cream, and 3 Tbsps boiling water, stir until smooth.

2. Bring remaining heavy cream, sugar, vanilla, and orange zest to a simmer in a small saucepan. Once the mixture is hot, whisk in gelatine mixture and stir over low heat for about 2 minutes.

Once the corn starch has dissolved and mixture is a loose syrup consistency, remove from heat and store in the refrigerator in a small container.

Once you’re ready to serve, evenly distribute coulis between 4 small plates and serve with inverted panna cotta. Garnish with berries whipped cream.

Enjoy!

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GoodLife | Barrie Spring 2021

2021-04-01 12:58 PM

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2021-04-01 1:03 PM

maple syrup

taste | recipes

PRODUCING

DURING COVID

By: Katherine Elphick

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andemic or not, one of the sweetest rites of spring marches on.

“Since it’s our second COVID maple syrup season, it’s like having a deja vu,” admitted John Williams, a local maple syrup farmer and executive director of the Ontario Maple Syrup Producers Association.

So, how has the pandemic impacted maple syrup producers?

“From a provincial perspective, success varies,” he explained. “Last year, when COVID struck, the hardest hit producers were the pancake houses, and those who catered almost exclusively to tourism. But, some producers have done really well, such as those who sell to grocery stores, farm markets, specialty food shops or directly at a farmers’ market or farm gate. And then there are those in the middle,” explained Williams who taps over 3400 trees and operates Williams Farm in Wyebridge with his wife, Suzanne.

Last year, success also depended upon a producer’s social media or web presence. “Even if a producer had a toe in the digital world — they were much better off than those who didn’t,” he revealed.

Williams was lucky because his farm had a website, a social media presence, and an email list to communicate with customers. “Not that it was anything sophisticated, but a lot of maple syrup producers didn’t even have that, so it was pretty hard for them to communicate with their customers,” explained Williams who primarily sells his liquid gold to food stores, or directly at the farm gate.

But the 2021 season should be brighter for maple syrup producers because many will be better prepared to handle marketing and sales during the COVID era. “Once the government and producers clued in that digital marketing efforts needed to be ramped up, government funded programs were implemented to help farmers (and other small business owners) have an on-line presGoodLife | Barrie Spring 2021

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taste | recipes

THE SYRUP MUST BE TAKEN OFF AT THE RIGHT MOMENT, STRAINED AND BOTTLED. WHEN FIRST TAPPED, MAPLE SAP IS THIN, BARELY SWEET AND COLOURLESS, MADE UP OF ABOUT 97 PER CENT WATER, THREE PER CENT MAPLE SUGAR AND 0.1 PER CENT MINERALS. ence,” explained the 58-year-old farmer. Larger grocery and retail stores are also carrying more local maple syrup, as the consumer demand for local food has increased.

Digital marketing aside, Williams believes this season will be more manageable as producers and visitors are accustomed to physical distancing and health and safety protocols. Some producers have even added COVID friendly outdoor features, such as groomed walking trails to increase sales.

Locally, there are several sugar shacks in our region as Simcoe County has the perfect ingredients for maple syrup production. “We have the right soil conditions, mature forests with maple trees and the ideal climate,” he explained. “We may not be the biggest producing county in the province, but the conditions in this area are ripe for making maple syrup.”

Williams first became interested in tapping trees on his family farm when he was about 12-yearsold. In 2002, he became a commercial producer and hasn’t looked back.

Pure maple syrup is sap that has been boiled until much of the water has evaporated. When sap begins to flow (usually in mid-March), it is collected through plastic tubing or by taps and buckets. Then, in a process called sugaring off, the sap is boiled in evaporators (or in the case of a small backyard producer — a stock pot on the stove).

The syrup must be taken off at the right moment, strained and bottled. When first tapped, maple sap is thin, barely sweet and colourless, made up of about 97 per cent water, three per cent maple sugar and 0.1 per cent minerals.

Syrup season usually starts in our area in March when ideal temperatures occur. In order for sap to flow, the temperature should be around minus 5 Celsius at night and plus 5 Celsius throughout the daytime. Sap flow is temperamental, and temperatures must rise above freezing for several days to trigger it.

The syrup season will usually last an average 36

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of about four to six weeks each year. Then buds come out and the sap collection is complete for the season. It takes 40 litres of sap to make 1 litre of maple syrup.

Williams produces his maple syrup with the latest in modern equipment and technology, such as reverse osmosis, a process by which part of the water is removed from the sap. “Whether you’re a backyard producer boiling sap in a stock pot, or a large producer with 10,000 taps using a commercial evaporator, the basic principles behind syrup making are the same,” he explained. “You collect the sap and boil it down until you get syrup.”

Depending upon the weather, production levels at the local sugar bush can range anywhere from 700 millilitres per tap to 1.3 litres per tap or more of maple syrup, per year. A carefully tapped mature tree (with three taps) will give drop by drop, about 12 litres of sap on a warm spring day. During the short season, the average tree will yield between 33 and 47 litres of sap, which produces between 1 and 1.5 litres of pure maple syrup.

Besides the taste, many producers say one of the best parts of tapping is showing off the sugar bush.

“People get a kick out of coming to see how maple syrup is made,” said Williams. “They ooh and aah when you show them the sapping lines and the evaporator, and it’s fun. But with COVID, you don’t get that in-person feed back or love from your customers. And we miss that.”

With many local maple syrup festivals cancelled this spring, the Ontario Maple Syrup Producers Association is planning on moving its popular Maple Weekend to a fall date. “If we can’t get people out to the bush this spring, then we’re hoping we can get them out in the fall,” he explained. “Looking to the future, we expect to have both a spring and fall event,” For more information on Maple Weekend or to find a local maple syrup producer in your area, visit www.ontariomaple.com.

GoodLife | Barrie Spring 2021

2021-04-01 1:04 PM

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taste | recipes

Maple Syrup

cake

A great dessert for any occasion!

Cake ½ cup butter, room temperature ¼ cup brown sugar 2 eggs 2 cups all-purpose flour 3 tsp baking powder ½ tsp salt ½ tsp cinnamon ½ tsp ginger ¼ tsp allspice ¾ cup maple syrup ¼ cup milk Icing ½ cup maple syrup 4 Tbsp butter 2 cups icing sugar PREPARATION: 1. Preheat oven to 350°F.

2. To make cake, cream butter and brown sugar. Add eggs, one at a time. Beat well.

In separate bowl, combine flour, baking powder, salt, cinnamon, ginger and allspice. In another separate bowl, stir together maple syrup and milk. Add dry and liquid ingredients to the creamed mixture alternately. Beat well after each addition.

make it maple!

“Maple Syrup is the first agricultural crop of the season,” explained John Williams, a local maple syrup farmer and executive director of the Ontario Maple Syrup Producers Association. With that in mind, it’s the perfect time to celebrate this sweet local product.

Here are some recipes to try out.

3. Pour batter into greased and floured 9-inch (23 cm) square pan. Bake at 350°F for 35 minutes, or until toothpick inserted in centre of cake comes out clean. Let cake cool completely before icing.

4. To make icing, combine maple syrup and butter in small saucepan over medium heat to melt butter. Beat in icing sugar.

Cool completely, stirring occasionally, until icing is thick and spreadable. Spread over cooled cake.

Pure Maple

fudge

I’ve always loved maple fudge. My grandmother used to make it at Christmas and we’d look forward to it all year. This recipe was inspired by a Maple Syrup fudge recipe that appeared in Tempting Treats, a maple syrup recipe book published by Ontario Maple Syrup Producers Association.

A candy thermometer is highly recommended for this recipe.

2 cups maple syrup ¾ cup 35 per cent cream 2 Tbsp salted butter, room temperature

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PREPARATION: 1. Grease the bottom and sides of a loaf pan (8.5 X 4.5-inch) with butter, then line the pan with parchment paper leaving a bit of an overhang. The overhang will allow you to easily pull out the fudge when you are ready to cut it.

2. In a medium-sized saucepan, add the maple syrup and cream, stir together. Over medium-high heat, bring to a boil. Watch the saucepan carefully, as the mixture rises as it boils. Keep boiling (uncovered) on medium heat until it reaches 236°F on a candy thermometer, this should take about 20 minutes. If you don’t have a candy thermometer, boil mixture until a drop in cold water, forms a soft ball.

3. Immediately remove from heat and add butter to the saucepan. Do not stir.

4. Let mixture cool, without stirring, to a lukewarm temperature (about 110°F). This cooling process takes about 8 minutes.

5. Using an electric mixer, on medium speed, beat until the mixture gets thicker, lighter and loses its sheen and starts to show signs of crystallization, about 5 minutes.

6. Immediately pour fudge into prepared pan and spread to edges. Cover with plastic wrap and place in the refrigerator to set, about 2 hours.

7. Lift fudge from pan and cut into squares.

8. Store in an airtight container at room temperature for up to two weeks.

Makes about 36 squares.

GoodLife | Barrie Spring 2021

2021-04-01 1:04 PM

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Remote travel with Disney

Reach remote destinations aboard luxury ships led by Adventures by Disney, which is now entering the expedition market. Its first expedition cruises will set sail to Antarctica in late 2021 and to the Galapagos Islands in 2022. They will feature expert naturalists and adventure guides with a mix of planned and spur-of-the-moment activities geared toward families and adults travelling without kids. Photo courtesy Disney.

W Hotel in Toronto

Luxury comes to Yorkville in April 2021 with the opening of W Hotel. See and be scene at the dazzling hotel rooftop bar and restaurant. Detox at the FIT® gym and fuel-up at its ground-floor coffeehouse and restaurant. From the city-inspired hotel design to its premium beverages and food, every detail is designed to elevate your Yorkville experience.

Shown here is the extreme Wow suite.

Marriot.com

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Christmas in July

Uniworld Boutique River Cruises has launched ‘Christmas in July’ sailings, complete with replicated Christmas markets onboard so guests can enjoy the beloved European markets that were cancelled this year. Seven-night itineraries along the Danube River will include festive décor, holidaythemed activities and winterized holiday cuisine. Uniworld.com/ca

Ultimate spa in Elora

Elora Mill Hotel & Spa was the number one spa and wellness destination in Canada according to Spas of America. Second place went to Vancouver Island’s Grotto Spa, Tigh-Na-Mara Seaside Spa Resort. Three Ontario spas rounded out the top five: The Spa at White Oaks Resort, Niagara-onthe-Lake; Toronto’s Miraj Hammam Spa; and Collingwood’s Scandinave Spa, Blue Mountain

GoodLife | Barrie Spring 2021

2021-04-01 1:07 PM

Research now,

Travel

later

by Barbara Ramsay Orr

When travel resumes, journeys will be changed as a result of the isolation and caution created by the pandemic. Travel professionals are predicting that we will be visiting places that are less packed with tourists, we will be learning in depth about the locales in which we want to immerse ourselves and we’ll be staying longer.

Here are some valuable virtual tours, podcasts and travel diversions to help the intelligent traveler to research and plan future adventures. Want to go to Paris but not keen on standing tightly packed with 150 other tourists in front of the Mona Lisa?

Visit the Louvre virtually. Learn about the history of the Camino de Santiago, or Gaudi’s Barcelona or do a virtual wine tasting in Bordeaux (so you know what to order when you dine in France in the future.)

PODCASTS These days, many of us are out walking more than we ever have in the past. One of the ways to add some interest to these walks, and maybe even add an incentive to get out there, is to listen to one of the many compelling podcasts that are targeted to particular interests.

According to travel writer, photographer and

podcaster Gary Arndt, “the podcast is one of the biggest mediums on the internet in terms of attention.

An hour long podcast can reach a level of depth that can’t be beaten on any other platform.”

“Even though I have large followings on other social media platforms, when I meet my followers in person, they always mention the podcast first because that is how they know me best because they can hear my voice.”

If you want to research a potential future trip or discover more about a place you long to visit, there is a podcast for you. Here’s some of the best, and one of these is sure to be just your style.

Everything Everywhere Podcast: This is one of my favourite podcasts, mostly because it is aimed at nerdists like me who want to know the in-depth story of places and history and individuals. Each of Gary Arndt’s podcasts focuses on a narrow topic into which he does a deep dive. Topics like Tulipmania, The Smallest Country in the World, Jack The Ripper, and The British Pound are compelling and detailed explorations. While not explicitly travel, the topics often connect to places.

The Inappropriate Traveler: Spud Hilton creates this travel podcast that “covers guests, topics and places that make up the fun, messy, naughty

side of travel”. It gives an irreverent and funny look at the world. The podcast offers episodes like “Boozy Travel with Danger Jill K Robinson”, “Sleeping Naked at Disneyworld” or “Hokey Pokey on Airplanes”. The podcast streams slightly irreverent and entertaining stories of odd unique and, sometimes, inappropriate travel experiences told by the people who lived them.

The Travel Diaries: This one, presented by Holly Rubenstein, is the UK’s number one podcast. Holly interviews “celebrity guests who reveal the travel experiences that shaped them”. She features guests such as Dev Patel, Sir Ralph Fiennes, Michael Palin and Dr. Jane Goodall. Hear Jo Malone tell her stories and reveal the secret places she has discovered in Dubai, or learn about Rick Stein’s favourite culinary memories.

Zero to Travel: Host Jason Moore has an approachable tone, and a casual but fascinating take on journeys. He always has interesting experts who talk about their personal experiences on the road.

Discussions of “How a Pilgrimage Can Transform Your Life”, or a step by step description of “Hiking the West Highland Way in Scotland” or a personal take on “Traveling While Black”, bring listeners along on a journey and add deep insights.

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“

“MANY ATTRACTIONS LIKE DOLLYWOOD, LEGOLAND AND DISNEYLAND, HAVE CLEVERLY PIVOTED TO VIRTUAL EXPERIENCES.”

Travel with Rick Steeves: Steeves is probably North America’s most famous travel writer. His podcasts keep the same gentle and careful style of exploration we have come to love and his voice is as soothing as a warm bath. He speaks with tour guides, personalities and experts, discussing the great train trips of the world, French cheeses or the architectural gems of Florence.

Virtual Attractions: You can buy a glass of butterbeer or cast a spell during a Virtual Tour of the Wizarding World of Harry Potter: We can’t take the kids now, but we can get a taste of what it will be like when we can go. Many attractions like Dollywood, Legoland and Disneyland, (where you can test drive some of their new rides) have cleverly pivoted to virtual experiences, hoping that future visitors will be enticed into coming in person when the conditions are right. They are a great way to raise levels of anticipation.

Virtual travel TOURS

The Louvre louvre.fr/en/visites-en-ligne Gaudi’s Barcelona viator.com/tours/Barcelona/GaudisBarcelona-virtual-Tour-with-Expert-Guide/ d562-24338P91 Andy Warhol at the Tate Modern youtube.com/watch?v=ZjgAd6Z-dd0 Virtual gallery tour of The National Portrait Gallery npg.org.uk/visit/360-gallery-views/ The British Museum artsandculture.google.com/partner/thebritish-museum

ATTRACTIONS

Canada’s Calling: For travel close to your own backyard, this podcast will guide you right across the country. Hosts Ashley and Mike take listeners on tours of Canada from coast to coast. Locals give tips and tell the stories of their area in easy relaxed conversation.

Wining: Bordeaux may be out of reach now, but you can enjoy a virtual wine tasting with the Bordeaux Concierge that will take you through six of the Left Bank First Growths at the moment when they are perfectly ready to drink. Taste a vintage Châteaux Latour, Lafite Rothschild, Margaux or Haut Brion, followed by a sip of Chateau d’Yquem, guided by a wine expert.

Smart destinations, attractions and institutions have discovered the power of virtual tours to engage potential visitors and give them compelling reasons to visit when they can do so. Here are some good ones:

Bucket List Trips: While the great trips are on hold, you can try them out virtually. Tour the pagodas of Kyoto, Japan, hike The Great Wall of China, visit world heritage sites with Google Earth and set out on a virtual Safari in Kruger National Park

Disneyland Youtube.com/watch?v=nBVaqER3lpI

World Museums: You can see the Mona Lisa, Venus de Milo, Winged Victory and the many treasures of the Louvre without the crowds in a virtual tour of Paris and the Louvre. It is also a way to plan a future visit to the museum. Other museums offer virtual tours of their galleries and their current shows. You can do a guided tour of the new Andy Wharhol exhibit at The Tate Modern, or take a tour of the Tudors or the Victorians on a virtual gallery tour of The National Portrait Gallery. Visit the mummies and the Parthenon Marbles at the British Museum

Staying Buff: Combine your fitness goals with a famous pilgrimage by signing up for the Camino de Santiago Virtual Challenge. Every time you go for a run or a walk, you can advance along the map.

The Great Wall of China Thechinaguide.com/destination/greatwall-of-china

VIRTUAL TOURS

Gaudi’s Barcelona: If you are dreaming of a trip

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to Spain, a virtual tour will give you some inspiration and background information. Gaudi’s architectural masterpieces are a must see in Barcelona, and this virtual tour of Gaudi’s Barcelona from Viatour can give you a preview and some deep insight into the buildings that you will want to see. There is a moderate cost and you need to sign up for a time slot, but the experience is the next best thing to being there.

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Funky Fun: For a quirky but amusing visit, how about a drive along the streets of major cities, with Drive & Listen, including Toronto and Barcelona, while live streaming a radio station from that place.

And for pure eye candy to inspire you, browse through the winning photographs of The Guardian’s Travel Photographer of the Year awards.

It isn’t the real thing, but it’s a good thing. And right now, virtual is the safest way to travel.

The Wizarding World of Harry Potter Youtube.com/watch?v=T-5NrjR7pc0 Dollywood blog.dollywood.com/index. php/2020/05/08/when-you-cant-be-heretake-360-degree-virtual-ride/ Legoland visitorlando.com/things-to-do/virtualtours/legoland-florida-resort/

BUCKET LIST TRIPS Kyoto, Japan Tctour.co.jp/info/kyoto-virtual-tour.html

World Heritage Sites with Google Earth Thrillist.com/news/nation/google-earthvirtual-tours-world-heritage-sites Safari in Kruger National Park Youtube.com/watch?v=bSo-_jkyN2M

WINE TASTING

Thebordeauxconcierge.com/journal/bordeaux-podcasts-virtual-tastings

STAY FIT Camino de Santiago Virtual Challenge theconqueror.events/camino

GoodLife | Barrie Spring 2021

2021-04-01 1:12 PM

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roam | golf destinations

GOLFING in the tropics

By Tracey Luel

Founder, Her Golf Mentor

Golf industry consultant with a focus on women

tracey@tlcx.ca | hergolfmentor.ca

PLAN THE PERFECT GOLF TRIP TO THE CARIBBEAN AND BERMUDA A warm and sunny golf vacation in the Caribbean or Bermuda may seem like a dream right now, but while we have the time why not plan, explore and get organized for fall 2021 and beyond. Fingers crossed! There are more than 20 countries and 700 islands that make what we call The Caribbean. Most of us can easily conjure up the warm breezes, gorgeous beaches and exotic views, along with the warm hospitality. The islands each have a special character, and some offer better beaches, better night life, unique experiences or luxurious privacy and seclusion.

But if quality golf experiences are what you are looking for, you can narrow things down to a handful of islands. The itinerary, length of stay and amenities for an amazing golf-centric vacation really depend on what type of group you are. Here are four examples; which one are you?

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HARD CORE GOLFERS A group with a high level of experience who are motivated to play every day (sometimes twice) on high quality and challenging golf courses.

You need comfortable accommodations close to great golf courses; ideally more than one course for variety. Three to four days is the perfect amount of time away from the family and work. Look for high quality and well maintained practice facilities for warming up, and working out the kinks post round. Ideally the resort offers different restaurants for variety, with drinks ready and waiting on the 19th hole. Consider creating a competition for your group during your stay which will add some meaning to those three-foot putts, and fuel for post round banter. Use the Trip Manager software from Golf Pass/ Golf Genius to make this process easy and professional.

Where to go

Casa de Campo Resort and Villas (#1 rank in the Caribbean) or Punta Cana Resort and Club both in the Dominican Republic

GoodLife | Barrie Spring 2021

2021-04-01 1:14 PM

GOLFING WITH THE KIDS A golf centered getaway for families with children over the age of 10. Family members may be skilled or new to the sport, so you need access to quality instruction and practice facilities so everyone can work on their game, along with an easy to moderate golf course to play on. Ask about booking a series of group lessons or even a half-day family golf camp. A mini putt on the property will put the kids over the top and make for bonus fam fun. An ideal length of stay is seven days or more, committing to golf four out of seven days – but probably best to stick to nine holes. Your destination should also offer other family friendly adventures, tours and experiences to round out your trip.

Where to go

Four Seasons Nevis or Tryall Club in Jamaica GOLFING WITH THE GIRLS A group of women (ideally four to eight) who are motivated to have fun, immerse in golf, improve their games and chill out together. The perfect duration is four days and three nights.

Plan for nine to 18 holes every morning followed by a group lunch. Book one to two afternoons of golf camp with two hours of instruction and practice followed by cocktails. Set aside an afternoon for the spa, of course, and one afternoon to hang at the beach and read. Talk about a perfect way to recharge.

Photo: Four Seasons

Four Seasons Ocean Club Bahamas Photo: Horan Christian

Where to go

The Bahamas is great for a four-day getaway. Try the Ocean Club Course (home of an LPGA event) and stay at the Four Seasons Sandals Emerald Bay COUPLES GOLF RETREAT For two to four like-minded couples who want to gather, golf, dine and enjoy quality time together as a group, and also reserve some time as a couple. Five days and four nights is an ideal length of stay. It’s best to travel with those with whom you share compatible skill levels and are ready to play three rounds of 18 holes over five days. When you’re not on the greens, make sure your destination offers fantastic group dining opportunities, great food and wine, spa treatments, sunset beach walks and one or two non-golf excursions.

Where to go

Rosewood Resort in Bermuda or Cabot St. Lucia (opening in 2022)

Four Seasons Ocean Club Bahamas Photo: Horan Christian GoodLife | Barrie Spring 2021

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roam | golf destinations

TOP 5 TIPS

paradise

for planning the ultimate

St. Kitts and Nevis is a

1. Hire an expert

offered at St. Kitts and Nevis.

Golf Getaway

Consider a golf travel specialist who can guide you to a perfectly curated experience.

A specialist will take all of your wishes into account including: • Hotel, villa or private home rental • Timing: three days or two months?

• Ground transportation options • Flight options: Private, charter or commercial?

• Golf access and tee times • Other unique experiences Consider one of these Canadian experts.

TJ at Golfaway Tours www.golfawaytours.com Wayne at Athlone Golf Golf and Sports www.athlonegolftours.com

2. Equipment essentials You can’t golf without clubs, but you don’t have to travel with them! If you are concerned about their safety while travelling (luggage handlers are not typically super careful) consider shipping your clubs ahead of time with a specialty logistics company like Shipsticks (https://www.shipsticks.com). If you fly with your own clubs, make sure you invest in, or borrow, a good quality golf travel bag that is either hard sided or very well padded.

Pack your golf shoes, rain jacket, a dozen golf balls and a new golf glove in this bag.

Expect higher than average “resort pricing” on everything. You can also opt to travel light and rent clubs, but be sure to call ahead to inquire about what is available (brands, quality, model year, shaft length and stiffness) and reserve what you need in advance if possible.

3. Play where the pros play

Golfer’s

Here’s a glimpse into the ultimate golf experience For most first-time visitors, the water taxi ride across the narrows from St. Kitts to sister island Nevis boasts a wide array of beautiful sightlines to celebrate the start of a well-deserved vacation. The sight of moored sailboats and yachts off the sandy beaches of the newly renovated Four Seasons resort along with the sun’s reflection dancing off the Caribbean Sea sets a scene for ultimate relaxation. For serious golfers, however, the focus is likely on the Robert Trent Jones II designed Four Seasons Resort Golf Course where the fairways climb up Nevis Peak on the front nine, and wind down to the sea on the back nine.

Some golfers beeline straight from the pier to the first tee box where they are greeted by Mackee France, the director of guest experience at the resort.

He will set up a golfer on the first tee in no time, dispensing advice on how to navigate the tight 6800-yard layout and chuckling about the beer loving green vervet monkeys. It would be a perfect time to ask for tips on the daunting 15th hole. Described by a well-known golf writer as a “bobsled run”, the 663-yard hole is the longest par 5 in the Caribbean.

For the brave, the championship tees invite you to hit the drive of your life over a heavily treed, but seriously deep canyon. Success sets you up for an eagle

Explore where the professional tour tournaments are to find the best quality and most challenging golf courses in the Caribbean. Check schedules for the LPGA, Symetra Tour, PGA Tour, Korn Ferry Tour, Champions Tour and Latin America Tour. If a golf course is hosting one of these events you can expect a higher level of quality.

opportunity. The regular tees have you drive around

4. Virtual practice round

gives the illusion you are hitting your approach shots

With indoor simulator golf, you can get ready for the real thing by practicing indoors during the off season. Several top Caribbean golf courses are available to be played virtually at a growing number of golf simulator lounges in Oakville and Burlington. Call and ask for your fave.

5. BYOPro If you are travelling with a group that wants to focus on game improvement, consider hiring and travelling with your favourite local golf professional. Build a group of seven people, and the pro is your eighth. Split the travel costs and have your own hand-picked coach on hand for an amazing week of instruction.

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the canyon for a much safer first shot, but has you hoping for par at best.

To conclude the game, the picturesque 18th hole out to the sea as the green has nothing but blue skies behind it.

Post round, enjoy one the Four Season’s newly renovated bars and restaurants or take in the island culture with a barefoot walk down the beach to Sunshine’s Beach Bar, arguably the liveliest beach restaurant on Nevis. The fresh seafood and jerk chicken are delicious, the atmosphere is always buzzing and its famous Killer Bee rum cocktail packs a serious punch. Provided by St. Kitts Tourism Authority

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2021-04-01 1:15 PM

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taste wines

SELECTIONS Thirty Bench 2016 Small Lot Cabernet Franc

Yours to discover tario ca er et fra c

by Carmelo Giardina

It is now safe to say that against all odds cabernet franc has made its mark, and especially so in Ontario’s winemaking industry. For a grape that has never been famous for what it can do, this is the variety’s coming of age party.

Cabernet franc originated in southwestern France and is an important grape in Bordeaux, where, after merlot and cabernet sauvignon, it is often the third component in red blends. In the central Loire valley, cabernet franc is a prestigious stand-alone variety.

Full-flavoured, spicy and lighter-bodied, these wines are known for their low alcohol, bright acidity and light tannins – its versatility making it an excellent pairing with food.

In Ontario, it is now the most planted red variety, representing nearly 11 per cent of total production, comfortably ahead of the next most planted red grapes, merlot (7 per cent), and cabernet sauvignon (6.8 per cent). And so, it is Ontario that has led the way with cabernet franc—even if the wine still seems to fly below the radar of most consumers.

Cooler wine regions such as Ontario love cabernet franc because of its cold hardy nature, and the fact that it ripens earlier than cabernet sauvignon.

They can count on cabernet franc to give them a solid red wine, vintage after vintage, whereas cabernet sauvignon might fully ripen only every two or three years. Broadly speaking, cooler climates deliver wines in the style of the Loire valley: lighter bodied but flavourful and relatively high in acidity and low in alcohol. Cabernet francs from warmer climates have more body, richer flavours, higher alcohol, and lower levels of acidity.

Natural tannins coupled with oak aging give cab 48

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franc the structure a wine needs to age and develop over time. Like strong core muscles, these traits help a wine stand tall and develop with time instead of slumping over into sour, vinegar territory. The wine’s main characteristic flavour can sometimes be misconstrued by consumers, described as being green, herbaceous or vegetal. This comes from the same compound that gives what are called “grassy” flavours to sauvignon blanc, where they’re not considered problematic. Many wine drinkers mistakenly think this flavour in cabernet franc means the grapes were unripe when harvested, but in fact it is intrinsic to the variety.

While most bottles are meant to be drunk in the five-year range, many can last upwards of a decade.

Those extra years of age can turn cabernet franc from being charming and fruity, with a hint of spice, to complex and earthy, with an array of secondary aromas like wet stone, leather, dried fruit and nuts.

Cabernet franc still seems to be awaiting discovery by serious wine-lovers as an attractive alternative to the better-known hearty reds (shiraz, merlot, cabernet sauvignon, malbec). Maybe it won’t be the focus of any sort of wine craze, but rest assured this is a pleasingly consistent, food friendly wine that, on average, costs much less than premium Napa cab or Bordeaux.

Next time you’re looking for a new wine experience, or just the ideal bottle for a dinner party, reach for Ontario-made cabernet franc instead of the old cab sauv standby. Quite simply, this is the friend you haven’t met yet, and other reds will always be there if you ever decide to go back.

One of Ontario’s standout examples of this variety comes from an isolated, organically farmed parcel located at the most northern section of the Thirty Bench vineyard on the Beamsville Bench. The process of selecting t i wi e a e d i cr ti i ed y wi e a er a ar er, to the point where just 214 cases are produced. The wine itself is a deep purple garnet colour with ove y aro atic t at i c de ac c rra t, o e, c arred wood a d fore t floor e f odied, r a ate i fr it forward a d di ay ote of ri e ac erry a d ac currant, with accents of vanilla ea a d cocoa

Leaning Post 2017 Cabernet Franc

Leaning Post is located right on the cusp of the Niagara car e t, i i o a, t t e fruit for this wine was sourced from further in, or i e a d, to e e act t a earty wi e, f odied, o d a d a e worthy, with a nose full of plump ri e ra erry, ac erry a d c erry, wit t e i te t it of cocoa e flavo r are ric a d ro d wit i a d vo t o ta i t at ta e f co tro over the wine’s structure. The co i atio of red fr it , eat er and spice gives this wine a distinct signature feel to it, one that is very c e e atic of ia ara

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