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Publisher Ian Proudfoot Regional General Manager Simcoe - York Shaun Sauve Editors Lori Martin Elise Allain Advertising Manager Kim Harrison Director of Production Kent Feagan Graphic Design Nick Bornino LuAnne Turner Jennifer Dallman Advertising Representatives Angelika Crisp Debbie Booth Christine Murray Mary March Stacy Rand Stacey MacDonald Debbie Halikas Carolyn Brayiannis Shannon Dunlop Vic Dellamora Sue Hammond Photography Contributions Ellie Kistemaker Bart Card Stan Howe Mike Guilbault Photography Abbey Hunter Photography Editorial Contributions Katherine Elphick Patti Vipond Bart Card Leigh Blenkhorn Dawn Ritchie Josh Hayter
21 Patterson Road, Barrie, ON L4N 7W6 Phone: 705-726-0573 for advertising inquiries please email firstname.lastname@example.org or call 705-726-0573 ext. 250 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie
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Statements opinions and point 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) For further information regarding all our products we invite you to call us at 705-726-0573
4 | GoodLife Barrie Edition - September October 2015 ■
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contents 56 49 74
26 26 Local Food 38 49 In the Kitchen
A Cut Above in Snow Valley A clean, simple design.
A bountiful harvest of recipes.
Randy Aylwin of the Grilled Cheese Social Eatery.
6 | GoodLife Barrie Edition - September October 2015 â–
56 64 A Family Affair 74 Images Tour A Sweet Shop
Midlandâ€™s Elegant Gourmet specializes in chocolaty treats.
Fun and togetherness meet.
Meet the artists.
80 Golden Age In the Kitchen 88 96 Books
Craft breweries are growing with the time.
Christine Fielding & Phil Carver of the Olde BullDog Beanery.
Go set a watchman
contents 98 The Rise of Robotic Farming 101 3 Projects 1 Weekend 104 Womenâ€™s inTUITION 106 Events 113 Portfolio 116 Travel 128/130 In the Crowd State-of-the-art milking operations.
Transform your outdoor space.
Raising Money for college scholarships.
Laugh out loud at comedy festival.
Sailing on the Royal Clipper
Dinner in white Innisfil and The eighth-annual Hockey Night in Barrie
98 8 | GoodLife Barrie Edition - September October 2015 â–
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editors note When it comes to the art of home design, the options really are limitless. As we embark on all of the home projects we’ve smartly set aside for the fall, we celebrate the differences in home design with three incredible residential tours, all showcasing the individuality of the designer or homeowner. From the show-stopping clean lines of a model home located in picturesque Snow Valley to a family cottage turned permanent residence on the shores of Kempenfelt Bay, these properties feature the highest quality of decor and thoughtful planning with the families’ lifestyle as the primary source of inspiration. Further west, we go to the Blue Mountains, where this chalet is built to embrace the four seasons with cozy accents and features all positioned with the ski hills as a scenic backdrop. When you explore these properties, we are confident you will find a paint colour or an element of design you will want to incorporate in your home.
After a long day of projects and perhaps raking leaves, indulge in the fall harvest with recipes from local chefs using seasonal produce and making the most of what is grown in Simcoe County. Finally, if you haven’t experienced the Grilled Cheese Social Eatery, we are begging you to go. Not only is melted cheese and fresh bread two of my favourite things, this local hot spot has a following for this more than a century old comfort food that makes it a perfect place for lunch or to grab a bite before a movie.
Editor-in-chief Don’t forget to add the Images Studio Tour to your list of things to do this fall. This self-guided tour introduces you to some of the most gifted artists and artisans in our area. And while the abundance of reasonably priced treasures make it possible to find some unique Christmas gift ideas, I think the best part of the tour is driving around the county on Thanksgiving weekend.
Embrace the changing seasons, eat, decorate and enjoy the good life.
There is nothing like dragging your feet through a carpet of leaves and arriving at a barn converted into a studio filled with the scent of hot apple cider.
If you haven’t done the tour before, read Leigh Blenkhorn’s story on page 74 and start a new family tradition this year.
follow us@goodlifebarrie | www.goodlifemagazine.ca
The harvest season is one of my favourite times of the year. From the local apple crop to baskets of fresh zucchini, the local crops are overflowing with farm fresh flavours. With that in mind, this issue features plenty of local harvest recipes. To round out the food section, I also visited the Elegant Gourmet in Midland, the Grilled Cheese Social Eatery in Barrie and a local robotic dairy farm.
Having sailed on a Star Clipper I cannot wait to repeat the experience and look forward to the launch of their new vessel, the fourth ship in the Star Clippers fleet, expected to launch mid-2017. With only 150 cabins and powered by 6,350 square metres of sail, what an experience it will be! I encourage anyone who has not experienced sailing on a tall ship to add it to his or her bucket list. It is not to be missed
10 | GoodLife Barrie Edition - September October 2015 ■
PattiVIPOND home writer
Have you ever thought your cottage would be the perfect place to retire? One couple felt that way about their long-time family retreat on Kempenfelt Bay. But rather than turn their cottage into a residence, they built a new home that mixes cottage spirit with tranquil, classic style by renowned Barrie interior designer Catherine Staples.
dawnRITCHIE home writer
A dog wash station may not be on the top of every homeowner’s list of musthaves but when muddy hounds return from a run at the beach, they’ll wish it was. Madison Taylor designs for these lifestyle issues and her showcase home in Snow Valley pulls out all the stops.
MikeGUILBAULT home photographer
The beautiful new home in Snow Valley was not quite finished and sparsely furnished for staging, so the challenge was to concentrate on photographing the architecture of the home rather than the decorating. Fortunately, the design expressed itself well with clean bold lines and elegant proportions. The spacious living room, with open concept dining and kitchen areas, is truly the heart of this home and was pure joy to photograph... at least for someone like me that thrives on architectural photography!
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CATHERINE STAPLES INTERIORS is an interior design firm specializing in the design of cottages, private homes, ski chalets, as well as salon/spa, dental/medical design. Servicing the Simcoe, Muskoka and Collingwood areas. NOVUHL is a boutique clothing store located inside the showroom of Catherine Staples Interiors. Carrying designer fashions for the modern woman from labels like Velvet and Current/Elliott.
home tour|Snow Valley
A cut above in Snow Valley By Dawn Ritchie | Photography by Mike Guilbault
26 | GoodLife Barrie Edition - September October 2015 â–
I designed this house, we did it based on what we like,” says cutting-edge designer, Madison Taylor. “I have four dogs, a three year old and a husband who never removes his shoes so when picking everything I wanted no fuss and high durability. I prefer a simple, clean look.” Taylor answered the problems of rambunctious dogs with “tails that knock everything off” and three year olds running amok by building in storage solutions that negated the need for extra furnishings. You won’t see bulky dressers, armoires and standalone cabinets in her modern showcase home in
this prestigious subdivision of Snow Valley. There is no need for them because they are already an integral part of the structure. “I like to design to minimize furniture requirement, so you don’t have to fill the home with stuff at the end. I hate buying furniture,” Taylor says. “I prefer closets that keep things hidden away, then you can utilize the whole room and all the square footage.” The result is a modern architectural look with uninterrupted flow that allows your eyes to travel freely out the floor-to-ceiling windows to drink in the spectacular forest views that are this new home’s inheritance. Residents are also
GoodLifeMagazine.ca | 27
home tour|Snow Valley
I imported it directly from Italy myself,” says Taylor. “I haven’t seen it installed anywhere because it’s so rare and expensive.”
the beneficiaries of enough negative space that they may truly appreciate the artful placement of the sculptures Taylor has chosen throughout. Like the iron Climbing Men sculpture that will cascade up the walnut-treaded structural steel staircase that she’s designed with her team. “Like they are climbing out of the basement,” Taylor says. “A little fun.” And there is the unique miniature bicycle wall cluster for the main floor office. “There’s 12,” says Taylor. “I love them. They’re so unique and so intricate.” A large charcoal drawing of dogs lines the hall and specialty lighting from Neuvo Lighting is each an art piece in and of itself. All have been carefully chosen to arouse the muse and enliven the spirit. Cool, modern walnut is a theme in this neutral-coloured residence and moves from room to room in cabinetry, desks, stools, panelling and on occasional tables. The hardwood flooring is durable acacia to withstand rampaging feet. The minimalist furnishings that do exist are surprisingly comprehensive and sit exactly where they should – before the fireplace on the main floor and staring out the NanoWall glass doors on the lower level that open to an architectural patio
28 | GoodLife Barrie Edition - September October 2015 ■
$17,000 Antolini Crazy Lace Agate slab of semi-precious stone tops the kitchen island.
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home tour|Snow Valley
30 | GoodLife Barrie Edition - September October 2015 â–
and mature cedar and hardwood forest. The office contains a simple Eames lounge chair sitting atop a cowhide area rug with a lovely brass cocktail table to set a drink. Porcelain in all the bathrooms is DXV with a floating tankless toilet in the powder room, backed by handsome walnut wall panelling, filament pendent lighting, a stunning limestone floating vessel sink, wall-mounted faucet and heated true Calacatta Marble floor … sure to impress guests! The overall impact of Madison Taylor’s clean, simple design is a sophisticated and modern residence that is truly, a cut above. “Higher-end clientele want a modern look,” explains Taylor and, at 125 Mennill Drive, that goal is wholly achieved. Start with the massive three-car garage that has nine-foot garage doors to accommodate a boat, RV and Mercedes in the same secure location. Enter from the garage and you immediately encounter the mudroom with generous coat storage. Go a few steps further in and you will find the maintenance room, tucked away behind shaker panelled pocket doors that offer yet more storage and a handy dog shower so those dirty hounds can romp in from their forest run and be hosed off right along with your boots. This is also where you will store pet food and those sloppy feed bowls so you won’t be tripping over them in the main living areas. Across the hall is the massive laundry room with a whole wall of built-in hanging dry racks placed at varying levels. A deep stainless steel Blanco sink supports laundry duties and porcelain flooring is textured to make it non-slip. The huge eight by twelve pantry is next in line with straight access from the garage, “So you don’t have to lug groceries and supplies through the house,” says Taylor, who seems to have thought of everything a busy professional parent desires. The room is lined top to bottom with shelves and soft close rollouts and includes specialty tray slots for cookie sheets. The pantry receives natural light from high transom windows, as does the laundry room and the mudroom. Leave the pantry and you enter the kitchen, which is central to the open concept design of the main floor – part great room, dining area and kitchen. Here modern walnut veneered custom cupboards by Absolute Cabinets are push-toopen to ensure unnecessary door handles won’t interrupt the clean look that Taylor intended. Spice and taller-shelved oil and vinegar pullouts hide clutter. Deep pot drawers, built-in knife
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GoodLifeMagazine.ca | 31
home tour|Snow Valley blocks and utensil and cutlery dividers keep counters clear and built-in recycling and green garbage rollouts are neatly out of sight. The built-in appliances (nothing protrudes or interrupts flow here) include microwave, convection oven, refrigerator and dishwasher. All are professional grade Bosch. A five-burner Bosch gas range is topped with a floating Flamec range hood. The countertops are a hardy Quartz Concreto, which is made to impersonate the modern concrete look that is so in vogue with top designers today. White porcelain rectified backsplash offsets the grey. A pleasant Blanco farmhouse sink with DXV sprayer faucet permits cleanup ease. But the real standing ovation for this eat-in kitchen goes to the $17,000 Antolini Crazy Lace Agate slab of semi-precious stone topping the kitchen island. “I imported it directly from Italy myself,” says Taylor. “I haven’t seen it installed anywhere because it’s so rare and expensive.” Crazy Lace is very much a valued stone with the metaphysical crowd as well. It has been used for centuries as healing amulets and décor accessories because it is apparently imbued with the fortunate meaning of being the “happy stone,” one that unites people in laughter, fun and good will. What better place for it, than in a dining area? York Fabrica completed the epoxy resin pour, giving the agate the durability of quartz with the uniqueness of granite. Three high gloss white pendants over the island highlight the luster of its white, red, orange, grey and brown tones. Across from the nine-by-four foot island, which sports four walnut stools for noshing, sits the sizeable walnut dining table that seats a sensible eight. Bevelled edges comfort elbows while dining here and cozy black leather seating invites diners to linger over dessert. Above the table hangs a stunning amber and glass Sputnik light fixture from Nuevo Lighting, a definite conversation piece. The baseboards are flush with no trim and drywall return at the black pre-stained aluminum clad Marvin windows, so you don’t see the casing around windows. The home’s main entrance opens into an immense open concept space with 16-foot ceilings. Glance to your left and you can’t miss the impressive floor-to-ceiling fireplace surround with imprinted four-by-four foot porcelain tile. “I wanted the look of a concrete fireplace,” says Taylor. “But they are too plain. This tile gives texture and implies a sort of crop circle look, don’t you think?” This magic is the backdrop for the linear Napolean fireplace asymmetrically situated so that a 65-inch flat screen TV placed on one side will offset the weight of the fireplace. In front of the fire, a gorgeous one-of-a-kind Beni Ouarain Nomadic Tribal Berber rug warms feet. Ben Ouarain rugs possess a loomed fringe on only one side and are the size of the looms – seven feet in total – they were woven on. “They are always black and cream,” says Taylor. “The native colour of their sheep. And they often come with twigs still stuck in the weave.” Taylor collaborated with Samantha Thomas from Inhabit In-
32 | GoodLife Barrie Edition - September October 2015 ■
Iron Climbing Men sculpture cascade up the walnut-treaded structural steel staircase.
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GoodLifeMagazine.ca | 33
home tour|Snow Valley Freestanding limestone tub “keeps the water warm” and is backed by a spectacular porcelain faux onyx wall.
Lighting in the bathroom is achieved through the Caviar Cluster.
His and hers walk-in closets with built-in closet systems including “mega drawers and shelves, shoe and purse shelving and dress and suit hanging levels.”
34 | GoodLife Barrie Edition - September October 2015 ■
teriors & Design on Dunlop Street for furnishings. Chairs and sofa are by Gus Modern and a round glass table sits at centre. Velvet teal green ottomans and cushions offset the warm tones in the flooring. Over the seating area hangs a trio of magnificent string pendant lights, which are oddly soothing and complete the ensemble. “My hope is that clients will want to buy the home, furnishings and all, just the way it is being showcased,” says Taylor. “Then it’s the complete look start to finish.” This showcase home offers three bedrooms upstairs with potential for two more on the lower recreational and bar level. Each bedroom is large enough for a queensized bed and has lighted walk-in closets that eliminate the need for dressers. The master bedroom that sports Dwell Studio bedding has dual his and hers walk-in closets with built-in closet systems including “mega drawers and shelves, shoe and
purse shelving and dress and suit hanging levels.” All millwork throughout the house was by Absolute Cabinets. The master bath owns a freestanding limestone tub that “keeps the water warm” and is backed by a spectacular porcelain faux onyx wall from Stone Tile International in Toronto. An open shower with white mosaic tile, rain showerhead and hand sprayer wash away the day’s stresses while double sinks eliminate arguments. Lighting in the bathroom is achieved through the Caviar Cluster by Arterios, with a stunning $2,500 price tag for just the bathroom. “The focus of the build was not to profit, but to showcase the type of work that we offer to the full extent,” says Taylor. “No stone was left unturned. Truthfully, whoever gets this home is getting the deal of the century.”
Get cozy in thethisKitchen fall with 4th generation master baker
Andrea Higgins Nothing says fall is here, like the smell of fresh-from- the-oven baked goods. “We are particularly well known for Bienenstich (a yeast-based custard filled cake topped with honey glazed almonds), homemade breads, nubs and our Florentines!”
Sigrids is a traditional European bakery specializing in German baked goods. Andrea Higgins: “I grew up in our bakery, watching my father work with the doughs and creating delicious pastries Since then I have always wanted to run my own bakery.” Sigrids Bakery has counters laden with mouthwatering cakes, cookies, breads, and other goodies, the business owner dished on various topics, from the secret of Sigrid’s long term success and running a family bakery, & the importance of baking from scratch. “ Quality is a must for us, we bake everything from scratch using the best ingredients available, we never take shortcuts. My parents, who originally started the business taught me these valuable lessons” A.H: “Our bakery was founded in Canada in 1983 by my parents Josef and Sigrid Krautgartner. The idea was to bring a touch of Europe
to Barrie. Since 2004 my Husband Brian and I have run the shop and now our three children Tim (in Sales), Patrick and Jessica (Baker Apprentice) are all helping out.” One of our major highlights over the years is when Former Governor General Adrienne Clarkson made one of our breads called “Swiss Mountain” famous. In fact her and her husband John Ralston Saul still shop here whenever they are in town. She used to come to our store with the RCMP in guard, which was quite the honor to us. We now have people ask us for our “Governor bread”. Being a European bake shop, everything made at Sigrid’s uses a lot less sugar, and they only use fresh yeast, butter, and unbleached flour. Their wedding cakes contain real Butter cream unless otherwise requested and due to dietary trends 100% Gluten free Breads, Cakes
nd nd in er
er or de ss nd ill in re as ve or
p, es se ed
al se ds es
Great eat everyday, perfect for
FALL and ThANKSGIvING! ANKSGIv
and pastries are available and lets not forget their awesome diabetic cheesecake and famous chocolate chip as well raison oatmeal cookies. Enjoy the little tearoom with a scrumptious sandwich on home baked bread, the popular goulash soup followed by a treat with a german coffee or tea.
SIGRID’S CAFE & FINE BAKERY 10 Ross Street, Barrie 705-726-0121 www.sigridsbakery.com
A.H: “I like to offer some dessert advice. Savor every bite of your favorite pastry and do not feel guilty about it. Desserts are like all good things in life - they need to be enjoyed in moderation but everyone deserves to treat themselves”.
local food|fall harvest
38 | GoodLife Barrie Edition - September October 2015 â–
a bountiful harvest of recipes
he local harvest season is in full swing. From orchard crisp apples to garden fresh zucchini, Simcoe county growers have plenty to offer. with that in mind, we asked a handful of food producers, restauranteurs and farmers to share some of their favourite fall recipes. here’s what they served up.
By katherine elPhick | PhotograPhy By ellie kiSteMaker
CHeeSe prOSCIuTTO peACH pIZZA wITH HOneY gInger BAlSAmIC « TwO And FreSH BASIl (Recipe courtesy of Denise Tucker of the Barrie Olive Oil Company)
IngredIenTS: 1 pizza dough (homemade or store bought) Salt and Pepper, to taste 1 tbsp extra Virgin ultra Premium olive oil, plus extra for brushing
prepArATIOn: 1. Preheat oven to 425F. 2. On a floured surface, roll out your pizza dough. Brush olive oil onto pizza dough, evenly disperse the garlic and sprinkle with salt and pepper.
1/2 cup mozzarella, fresh (cut into small bite-sized pieces or grated)
3. Lay down the prosciutto, followed by the mozzarella, dollops of goat cheese and the peach slices. Drizzle with 1 Tbsp Extra Virgin Ultra Premium Olive Oil.
1/3 cup goat cheese
4. Place on a lightly oiled pizza pan.
1 clove garlic, minced
5. Place in oven for about 14 to 18 minutes (cooking time will vary depending upon dough thickness). Pizza is ready when cheese is melted and edges are lightly golden brown. Remove from oven and sprinkle with fresh basil and drizzle with both Traditional Balsamic Condimento and Honey Ginger White Balsamic Vinegar, to taste. Season to taste with salt and pepper. Enjoy! »
3 to 5 slices prosciutto, torn into pieces
1-1/2 medium fresh peaches, sliced with skin left on 1/3 cup slightly packed fresh basil traditional Balsamic condimento, to taste honey ginger white Balsamic Vinegar, to taste
BaRRIe oLIVe oIL CoMPaNY 51 Collier Street, Barrie barrieoliveoil.com 705-503-6457(oILS) The Barrie olive oil Company is a gourmet tasting bar, specializing in olive oils and artisanal balsamic vinegars. The downtown Barrie business serves up more than 40 flavour varieties of pure, fresh, extra virgin olive oils and balsamic vinegars. The luscious liquids are never prebottled. Instead, they’re stored in stainless steel Italian fustis (vessels with spouts) that line the shop’s shelves.
GoodLifeMagazine.ca | 39
local food|fall harvest This is a favourite fall recipe at the Library Restaurant.
THE LIBRARY RESTAURANT 526 Hugel Avenue, Midland thelibraryrestaurant.ca, (705)528-0100
SWEET POTATO GNOCCHI WITH BACON & ONIONS IN A BOURBON GORGONZOLA CREAM (Recipe courtesy of the Library Restaurant in Midland)
INGREDIENTS: 1 large peeled sweet potato, cut in half
1 large peeled white potato, cut in half
1. Preheat oven to 425F.
2. Toss potatoes in olive oil, sprinkle with salt and pepper. Spread potatoes onto a baking pan and bake until tender, about 20 to 30 minutes. Remove and let cool.
salt and pepper 1 egg 2 tsp cinnamon 1 tsp nutmeg 4 cups all-purpose flour 2 slices thick cut smoked bacon, diced 1/2 large white onion, sliced 1/8-inch thick 1 oz of your favourite bourbon 2 cups heavy cream (35 per cent) 2 Tbsps Gorgonzola cheese fresh chives, for garnish
40 | GoodLife Barrie Edition - September October 2015 â–
3. Scrape potatoes out into a medium bowl. Add egg, cinnamon, nutmeg, 1 teaspoon salt, 1 teaspoon pepper and mix until combined. Add flour, mixing in 1/2 cup at a time, until dough forms. 4. Flour a counter surface and roll out dough into a rope of 1/2-inch diameter. Cut rope into 5. 1/3-inch coins. Lightly flour coins. 6. Bring pot of salted water to boil and boil batches of coins until coins float. Remove, drain and lightly toss in oil. Set aside.
Located in downtown Midland, the popular casual dining establishment resides in the original Carnegie Library, built in 1915.
7. Lightly oil a large skillet. On medium heat, add bacon and cook until crisp. Remove bacon and pour off most of the bacon fat. Reduce heat and slowly cook the onions until caramelized. (Do not increase the heat, or you will burn the onions â€” you want them totake on a caramel colour and they should be soft, not mushy.) 8. Remove onions. Add coins to pan and toss and coat. Add bacon and onions back in the pan. Add bourbon to deglaze pan, and carefully light the bourbon (in the pan) with a lighter. Once the flame has burnt out, add cream and cheese. While stirring, reduce cream until thick. 9. To serve, top warmed gnocchi with cream mixture and garnish with fresh chives. Serves 3 to 4.
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local food|fall harvest
waRwICK HUGHeS FooD MaRKeT 34 Ross Street, Barrie 705-725-0600 Located in a quaint century home in downtown Barrie, warwick Hughes Food Market specializes in made from scratch baked goods, light lunches and prepared food. Grocery staples are also available.
42 | GoodLife Barrie Edition - September October 2015 â–
Fall is my favourite time of year,” says Laurie Warwick of Warwick Hughes Food Market in Barrie. “The crisp weather, the beautiful colours and the bountiful harvest of fruits and veggies at the farmers’ markets and local food stands. There is no better way to finish a meal than with a tasty crumble.”
FALL HARVEST CRUMBLE (Recipe courtesy of Warwick Hughes Food Market) FRUIT FILLING 4 Bartlett pears (ripe but not soft), cored and chopped in large chunks 3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears)
A wide variety of cuisine under one roof • Daily Lunch Speccials als • Waterfront View • Dine-in • Take Out • WiFi
1 cup fresh cranberries. Juice of 1/2 a lemon 1/2 cup granulated sugar 1-1/2 Tbsp cornstarch 1 tsp cardamom CRUMBLE TOPPING 1 cup all-purpose flour 1 cup oats (not quick cook) 1 cup brown sugar 3/4 cup cold salted butter, grated PREPARATION: 1. Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together.
Fresh from pan to plate 140 Dunlop St. t. E E. Unit 101 Barrie arrie tajbistro.ca 705-252-TAJ7(8257)
Mon to Sat 11am-10pm
2. Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter. 3. Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit. GoodLifeMagazine.ca | 43
local food|fall harvest
THE COLLINGWOOD COOKING ACADEMY collingwoodcookingacademy.com 7833 Poplar Side Road 705-445-9003
Surrounded by apple orchards and the beauty of Grey-Bruce County, chef Philip Tarlo runs the Collingwood-area cooking school and on-site bed and breakfast with his wife Leanne Calvert. Catering to all taste buds, the local cooking school offers various different courses including: Thai, Asian, cooking 101, a tour of Italy, healthy soups, appetizers and hors d’oeuvres, pasta, healthy cooking made easy, fish and shellfish 101, bread making, gluten-free, vegetarian, chocolate, date night dinners, apple recipes (part of the Apple Pie Trail), custom courses and so on.
(Recipe courtesy of the Collingwood Cooking Academy)
35 g (about 1/4 cup) golden raisins
Chef Philip Tarlo of the Collingwood Cooking Academy teaches this recipe (along with other apple delights) at his Apple Pie Trail cooking series.
455 g (about 4 cups) sweet apples — peeled, cored and thinly sliced
The Apple Pie Trail (www.applepietrail.ca) is your guide to locally produced apple edibles in and around The Blue Mountains. Along with the Collingwood Cooking Academy, the Apple Pie Trail family includes wineries, art galleries, a cheese gallery, museums, restaurants, cafes, bistros, UPick orchards, coffee shops and more.
2 slices brown bread, toasted and crumbled into small pieces
35 g (about 1/4 cup) dried currants
1 tsp ground cinnamon 25 g (about 1/8 cup) granulated sugar
224 g (about 8 sheets PC brand) phyllo dough 55 g (about 1/4 cup or 1/2 stick) butter, melted 1 egg 1 Tbsp water, for egg wash
44 | GoodLife Barrie Edition - September October 2015 ■
PREPARATION: 1. Preheat oven to 400F (200C). 2. In small bowl, combine raisins and currents. Cover with hot water and let soak for 5 minutes. Drain. 3. In medium bowl, combine apples, raisins, currants, cinnamon, sugar and bread pieces. Stir well. 4. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with melted butter. Place another layer on top and generously brush with butter. Repeat this process until all layers are stacked. 5. Place all stacked sheets on a large parchment lined baking sheet. Spread the fruit mixture evenly onto the centre sheet (lengthwise). Roll up the sheets to form a log shape. 6. Fold in edges. Brush with egg wash (to make egg wash, whisk together 1 egg and 1 Tbsp of water). 7. Make 6 diagonal cuts through phyllo top. 8. Bake in preheated oven 30 minutes, or until pastry is golden brown and fruit is tender.
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local food|fall harvest
CAKE SAUCE 1 cup brown sugar 1/4 cup heavy cream (35 per cent) 1 stick (1/2 cup) butter PREPARATION: 1. Combine all sauce ingredients in a small heavy bottomed saucepan. Over medium high heat, bring to a boil. Stirring constantly with a whisk, let boil for 4 minutes. Immediately pour over cooled cake. If using the 13x9-inch pan, be sure to tip the pan around until the entire cake is covered with the sweet sauce.
Our customers love this cake,” says Gaye Trombley of Avalon Orchards. “It came out of an old local cookbook and Mabel Patrick, an amazing woman who had a bakery in town and sometimes helped us at the orchard, would make it.”
4 Bartlett pears (ripe but not soft), cored and chopped in large chunks 3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears) 1 cup fresh cranberries. Juice of 1/2 a lemon 1/2 cup granulated sugar 1-1/2 Tbsp cornstarch
APPLE DABBLE CAKE
1 tsp cardamom
(Recipe courtesy of Avalon Orchards)
AVALON ORCHARDS 3150 5 Line, Innisfil avalonorchards.net 705-458-9902
CAKE 2 cups granulated sugar
Located in a beautiful rural setting with a spectacular view of the countryside and woodlands, Avalon Orchards is a certified organic u-pick apple orchard located in Innisfil. Pioneers in the growing of naturally disease resistant varieties of apples, Avalon Orchards invites visitors to pick and eat an apple right off the tree.
1 cup vegetable oil 3 eggs 2 tsps pure vanilla extract
1 cup oats (not quick cook) 1 cup brown sugar 3/4 cup cold salted butter, grated PREPARATION:
1 tsp salt
1. Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together.
2 tsps cinnamon 4 cups raw apples, peeled, chopped and sliced PREPARATION: 1. Preheat oven to 360F. 2. In a large bowl, mix ingredients by hand in order shown. Pour into a greased 13x9-inch baking pan and bake for about 40 to 45 minutes, or until a toothpick comes out clean. You can also use a greased Bundt pan and bake between 35 to 40 minutes. Remove from oven and let cool.
1 cup all-purpose flour
3 cups all-purpose flour 1 tsp baking soda
46 | GoodLife Barrie Edition - September October 2015
2. Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter. 3. Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit.
Styled bycontemporary Barrie interior designer Madison Taylor, the space is bright, modern and welcoming in contrast to the traditional intimidating, wood-panelled law office. The design reflects the firm’s youthful spirit and the stability of a practice created by lawyers with experience at large firms. “Many people come to us because they know we will be around for a long time to take care of them and their families,” says Kathryn, who is the firm’s wills and estates expert, as well as a real estate law practitioner. “We do everything possible to make our office’s atmosphere friendly, approachable and comfortable.” Legal solutions are tailored to serve each client’s unique circumstances. Many high-end clients trust Ain Whitehead with their complex matters, but the firm’s foundation is built on knowledgeable and reliable legal services for Barrie residents when they buy their first house, make a will, start a business or when their children buy homes. Ain Whitehead assists clients through every stage of their lives and their children’s lives. “By listening to our clients, we learn
Clients come first at
Ain Whitehead LLP When lawyers Andrew Ain and Kathryn WhiteheadfoundedAinWhiteheadLLPin Barrie this year, they chose quality client service as their firm’s top priority. This energetic group of three young lawyers and their skilled support staff stand apart from other law firms by putting their clients’ needs first in real estate, wills and estates, and commercial law. “Law is a service industry, but it has taken the legal profession a long time to recognize it,” says Andrew Ain, who specializes in residential real estate, mortgages and commercial law matters. “There still has not been a lot of change. That is why we decided to concentrate on client service and building relationships with our clients and our community. Many lawyers don’t recognize that clients really care about approachability, getting their calls returned and the personal touch when it comes to legal services. This kind of service is our specialty.” Clients see the difference as soon as they enter Ain Whitehead LLP’s office.
about them and their families,” explains Andrew, who has been practicing law in Barrie since 2000. “Part of building relationships is knowing that we may act for our clients for their entire lives. We don’t want to help someone once and walk away. We care, and are very Barriecentric.” With today’s thriving housing market, Andrew and Kathryn are greeting more first-time homebuyers. “First-time homebuyers should reach out to us early so we can get to know them and the kind of home they are buying,” says Kathryn. “We will review the sales contract, make comments and walk you through the process. Much of it will be brand new, but we’ll let you know what to expect. That way, the process is easy, stress-free and enjoyable.” People often think about making a will once they own an asset like a home, but Kathryn advises that anyone who is an adult and has a bank account needs a will. “There is no specific age or asset value required for someone to make a will,” Kathryn explains. “We have 20-year-olds come in to do wills. At minimum, your estate will have to file taxes. You need a representative to do that and to deal with your bank account. If you have children, you certainly need a will.” At the same time, the lawyer realizes making a will can be difficult. “Most people do not like to think about
their mortality, but we specialize in making the process comfortable,” says Kathryn. “We go through a comprehensive history of your family and finances to understand your estate planning goals. Then, we make recommendations about what should go in the will. It’s easier and less stressful than you may think. We will work with you and figure out a game plan.” With a mandate to build strong relationships with their clients, Ain Whitehead LLP promises you will receive superb individualized services from experienced lawyers ready to help.
27 Clapperton Street, Unit 100A Barrie, Ontario 705.725.8171 email@example.com www.ainwhitehead.com
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in the kitchen|Grilled Cheese Social Eatery
By Katherine Elphick Photography by Ellie Kistemaker
“Say no to drugs and yes to grilled cheese,”
declares the chalkboard sign in front of the Grilled Cheese Social Eatery. “I’m all about shock value,” admits Randy Aylwin, who owns and operates the downtown Barrie restaurant specializing in — you guessed it — grilled cheese sandwiches. To learn more about the downtown eatery, this GoodLife reporter headed to Dunlop Street to check it out. Wearing hip glasses, and sporting a small blue button on his shirt that reads: ‘support the locals,’ 54-year-old Aylwin was eager to chat about his popular dining haunt. Conversation topics ranged from the secret to making a great grilled cheese to his savvy social media skills and the establishment’s steady number one rating on Trip Advisor. Let’s start off with your number 1 rating on Trip Advisor (that’s 1 out of 386 Barrie restaurants). How long have you held that title? Randy Aylwin: We’ve been number one on Trip Advisor for over a year. I know, right? [Smiles]. It’s great that a grilled cheese restaurant with a cool vibe is consistently number one. » GoodLifeMagazine.ca | 49
in the kitchen|Grilled Cheese Social Eatery
Hands down the Classic (cheddar, plain and simple) is our number one seller.”
Why does everyone love a grilled cheese? RA: It’s comfort food, it’s soul food and it’s easy. It’s also a perennial Canadian favourite like butter tarts and Kraft Dinner. Why open a grilled cheese restaurant in downtown Barrie two years ago? RA: It wasn’t so much about the grilled cheese — it was more about me wanting to have a space. I wanted to inject a little cool into downtown Barrie, and grilled cheese was something I knew that I could pull off. My goal is to keep a positive vibe in the city. I like young people and the energy they bring to a city. I think we need to create interesting spaces for them. Otherwise, all of the 20 somethings will leave Barrie for the big cities. Having said that, my demographic is really anyone from eight to 80. You’re new to the restaurant business. What led you down the culinary path? RA: For over 20 years, I owned and operated a chain of dollar stores. Then I had a life transformation and changed my whole philosophy. I sold everything and liquidated. I also got separated and took some time off. Then I got a little bored. At that same time, I became interested in cooking because I was doing special dinner nights for my kids and 50 | GoodLife Barrie Edition - September October 2015 ■
their friends. It started with spaghetti night, moved onto pizza night and then it turned into a grilled cheese party. All of the kids fell in love with my grilled cheese sandwiches. As a result, I decided to get some proper culinary training and schooling. With that under my belt, I was ready to open up a grilled cheese place. And the rest is history. The decor is definitely eclectic. Your eatery is full of mixed matched tables and chairs, musical instruments, local artwork, various garage sale knickknacks, curios and more. How would you describe the decor? RA: Weird! [Laughs]. It’s colourful, fun, full of life and it’s very similar to how I decorate my house. I have a bunch of people in my life who are constantly at garage sales picking up interesting stuff for this place. My daughter, who is very artistic, has some pieces here. My sister has a painting on display and so does my son’s boyfriend. I invite anyone to drop stuff off to display here. Let’s hear about the menu. RA: We have 13 different grilled cheese options ranging from the classic to various gourmet options.
What’s the most popular? RA: Hands down the Classic (cheddar, plain and simple) is our number one seller. After that, top contenders include the Mac ’n’ Cheese (cheddar, white cheddar and stuffed with macaroni and cheese served with or without bacon), the Green Goddess (goat cheese, mozzarella, spinach, garlic and avocado served with or without bacon), the Parisian (brie, pear, caramelized onions on French bread) and the Spirit Catcher (Monterey Jack, cheddar, bacon, tomato, avocado and basil). When I first opened, I really tried to focus on the gourmet part, but turns out people generally just want a classic grilled cheese. What about sides? RA: You can order potato chips and a pickle, or a salad with a homemade vinaigrette. During the cooler months, we also serve soup. For dessert, we offer butter tarts and cookies. What would you recommend for me? RA: I would suggest the Parisian, the Spirit Catcher or the Green Goddess. What’s the secret to making a great grilled cheese? RA: Real butter is definitely a must! Buttering the bread is key. It all goes back to the three Bs of cooking — butter, bacon and booze [laughs]. Speaking of bacon, I sell tons of it. »
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in the kitchen|Grilled Cheese Social Eatery up her passion for great wine. What about your late-night weekend hours? RA: When I first opened, I was always opened super late on Friday and Saturday nights just to get my name out there. Now, I only do late nights randomly. However, we are starting to open on Friday and Saturday nights until 7 p.m. (normal close time is 4 p.m.) Any interesting future plans? RA: I’m hoping to be involved in another restaurant venture. It would be my dream to close the Grilled Cheese Social Eatery at 4 p.m. and then open up another place at 5 p.m. Barrie needs a venue with live music, small plates, nice wine and no TV. It would offer a calm intimate atmosphere and only be open until 10 p.m.
TheMac What about the bread and cheese? RA: Since I’m a big supporter of local businesses, I get all of my bread and baked goods from Fox’s Bakery or the Italian Bakery. In terms of bread, we offer sesame, multigrain, rye, whole wheat and white. But, white is really the best bread for grilled cheese because you don’t want to distract too much from the cheese. The type of cheese we use depends upon the sandwich. We use cheddar, Swiss, mozzarella, processed, Gouda, Brie, Monterey Jack, provolone and Havarti. I would say Havarti is the best for grilled cheese because it’s soft and melts really well. What’s your food philosophy? RA: Eat anything in moderation is my philosophy. For me, it’s all about serving simple food that tastes great. What about folks with special dietary needs? RA: We carry Thornbury Bakery glutenfree bread and we also have a vegan cheese available. Judging by your Facebook page and Twitter feed, you’re a big downtown Barrie supporter. RA: I’m all about supporting downtown Barrie and all of my competitors. I promote downtown Barrie because I know that people aren’t going to eat grilled cheese every day. But if they come downtown to do something else, they might 52 | GoodLife Barrie Edition - September October 2015 ■
'N 'C heese
notice my place and eventually I will get them in. And it seems to be working. I enjoy your posts because they are always very positive. RA: I post anything that promotes downtown Barrie in a good light. I put myself out there and I’m not afraid to do it. It’s the only way I can compete with the bigger restaurants. One of your Facebook posts went viral after your restaurant’s goddess, a three-eyed papier mâché winged figure made by your daughter, was stolen. Can you expand? RA: On one of the late-night shifts, the goddess (which hangs above the order counter) was taken. The next day, I came in and tried to figure out how I could spin it in a positive light. I made ‘missing goddess’ posters and started hanging them up around downtown. Then I posted it on Facebook and it went viral. Long story short, the mother of the girl who had taken the goddess saw the post and asked her daughter to return it. I didn’t lay any charges because I just wanted the goddess back. People went crazy about the story and many came in to congratulate me. What do you cook at home? RA: I enjoy grilled salmon with fresh vegetables or a salad served with a nice glass of wine. My girlfriend, Michelle Huggins (owner of the Lazy Tulip Cafe), is a bit of a sommelier so I’ve picked
You’ve got the ear of thousands of local diners, let’s use this opportunity to talk about your ‘suspended’ sandwich and coffee program. RA: My ‘suspended’ sandwich and coffee program has been embraced by the people of Barrie and beyond. This is how it works. Customers come in and buy a grilled cheese and a coffee for themselves and then make a donation, if they want, to the program. We bank donations, and when someone comes in who can’t afford lunch — or is simply having a bad day — we give them a sandwich and a coffee on the house. I do it at my cost. When I get a surge of donations, I team up with the Salvation Army and serve a meal at their facility. I also use the banked donations to help stock the David Busby Centre’s outreach truck and to feed some of the homeless downtown residents. Who was the last person you offered a free lunch to? RA: It was a young mother with two little kids. They came in with a small suitcase because they were on their way to the bus station. The mother seemed very stressed, so I just said: ‘lunch is on the house.’ Boy, did that take the stress away. How can people donate? RA: Just drop in and make a donation. It’s $1 for a coffee and $3 for a grilled cheese. Grilled Cheese Social Eatery 53 Dunlop St E, Barrie grilledcheesesocialeatery.com (705) 252-5937
THE â€œSPIRIT CATCHERâ€? GOURMET GRILLED CHEESE SANDWICH (Recipe by Randy Aylwin of the Grilled Cheese Social Eatery) Try this tasty sandwich at home, or stop by the Grilled Cheese Social Eatery and order one up! 2 slices fresh baked 100% whole wheat bread, thickly sliced 1/4 cup butter, softened 1-1/2 slices Cheddar (approximately 2 oz.) 1-1/2 slices Monterey Jack (approximately 2 oz.) 2 slices maple smoked bacon, evenly browned, slightly crisped, chopped 1/2 cup fresh ripened tomato, diced 1/3 fresh ripened avocado, sliced 3 fresh basil leaves PREPARATION: 1.
Heat large skillet to medium heat. Spread butter from edge to edge onto both sides of each slice of bread. Place chopped bacon and diced tomato in skillet, cook for 3 minutes or until tomatoes are softened and bacon begins to crisp.
Lift bacon and tomato from skillet and place on top of Monterey Jack. Place sliced avocado on top of bacon and tomato. Flip slice of bread with cheddar and basil over onto the slice of bread with bacon, tomato, avocado, and Monterey Jack.
Place both slices of bread into skillet (away from bacon and tomato). Place sliced Cheddar on one slice of bread; place sliced Monterey Jack on the other slice of bread. Place basil leaves evenly on top of cheddar cheese.
Grill sandwich until both sides are a crispy, golden, brown.
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GoodLifeMagazine.ca | 53
ID# 184978 • $1,695,000
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www.davidjweeks.ca B.J. Roth Realty Ltd., Brokerage Independently Owned & Operated
Charming Century home, grand formal design and architectural details make this home irresistible! Magnificently restored with careful attention paid to maintain the original integrity of the home while incorporating all the important upgrades & improvements. Located on a beautiful landscaped lot, steps away from Barrie’s vibrant downtown core, restaurants, shopping & waterfront. Backyard oasis with saltwater pool (5yrs). Detached 2 car garage/ workshop. 5 bedrooms, 2 full, 2 half baths. Amazing pictures & details at: thejohnstonteam Robert & Karen
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COUNTRY ESTATE NATURAL GAS SUBDIVISION 6 models to choose from 1.4 acre - 2 acre treed lots. Easy hwy 400 commute in the Georgian Triangle over Gloucester Pool. Prices start from $399,500 and up. All have triple car garage and some water views. Walkout bsmts available. Choose your upgrades to customize your dream home. Madden 1890 sq. ft. bungalow starting from $459,500. Dylan 1625 sq. ft. bungalow starting from $419,500. Alexander 2548 sq. ft. 2 storey starting at $475,000. Many models to choose from.
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54 | GoodLife Barrie Edition - September October 2015 ■
oN THe MaRKeT
DReaMS CoMe TRUe wITH SoUTH SHoRe HoMeS
f you think today’s real estate prices have lifted the cost of building your dream home out of your reach, South Shore Homes has great news for you. Located just 25 minutes north of Barrie, South Shore Homes is offering buyers a chance to build their own high quality home with a three-car garage in Georgian Heights Estates in Severn Township. Situated on 1.4 to 2-acre treed lots – some with views of the water – just minutes from Highway 400, this natural gas subdivision offers all of the amenities today’s buyers are looking for at an incredible price point. Take The Spencer model, for instance. This 1,785-square-foot ranch bungalow boasts a family-friendly layout that includes three bedrooms, two baths, a main floor family room, separate dining room and main floor laundry. A triple-car garage and basement walkout to a treed lot complete the picture. The Spencer starts at $439,500 and includes superior standard finishing. South Shore Homes aims to please and offers a comprehensive list of available upgrades. If you can dream it, they can do it. If you prefer a two-storey home, South Shore Homes has a number of models
available including The Chloe – 1,760 square feet at $409,500, The Isobel – 2,006 square feet at $449,500, The Grace – 2,106 square feet at $467,500, and The Alexander – 2,548 square feet at $479,500. As well as The Spencer, bungalows range from The Peyton – 1,562 square feet at $399,500, The Dylan – 1,625 square feet at $419,500, and The Madden – 1,890 square feet at $459,500. Building your dream home is not the only reason to consider Georgian Heights Estates. Lifestyle is also an essential part of the picture as the estate subdivision offers a peaceful and private rural setting but it is located within a mile of three marinas and just 15 minutes from skiing. This residential estate subdivision is the last of its kind in Severn Township and is serviced for hydro, Bell, street lighting and natural gas. A covenant limits home sizes to a minimum of 1,500 square feet. If you are thinking about buying a new home, you should put Georgian Heights Estates on your list and take a drive to Severn Township. For more information about South Shore Homes, contact Christine Woods, sales representative at Century 21, at 705-321-0365.
GoodLifeMagazine.ca | 55
elegant Gourmet MID feature|The Elegant Gourmet
56 | GoodLife Barrie Edition - September October 2015 â–
SWEET ShoP Midlandâ€™s Elegant Gourmet specializes in chocolaty treats . B y K AT H E R I N E E L P H I C K | P h o t o g r a P h y B y E L L I E K I S T E M A K E R
GoodLifeMagazine.ca | 57
Elegant Gourmet MID feature|The Elegant Gourmet
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What’s the best part about working in a chocolate shop? According to Susan Canning of the Elegant Gourmet in downtown Midland, it’s the enticing sweet aroma that greets you when you walk through the door. “I never get tired of that delicious smell of chocolate, caramel and freshly baked fudge,” says the business owner, with a smile. “It’s just so awesome.” Satisfying many a sweet tooth for almost 20 years, the Elegant Gourmet serves up truffles, chocolates, creamy fudge and more. “We use only the best Belgian chocolate and all of our fudge, chocolates and truffles are handmade on-site using traditional methods,” explains Canning, who owns and operates the business with her husband, Glen. “I spend lots of days up to my elbows in chocolate,” she chuckles. “It’s so much fun creating all of the scrumptious treats.” Getting into the chocolate and confection business was originally Canning’s mother-inlaw’s idea. “When Glen and I moved to Midland in 1995, Glen’s mom (Alice Canning, who has since passed away) decided we should open a business together,” she explains. “Since Glen is a total chocoholic and loves to create treats, we decided it was the perfect match. So we opened up shop and the rest is history.” All beautifully displayed in glass cases, the sweet shop’s top selling items include: chocolate covered butter tarts (giant and mini sizes); macaroons; oatmeal chocolate chip muffins; killer brownies (see recipe on page 62); homemade chocolate peanut butter cups; cowboy bark; chocolate covered almond clusters; Celtic caramels (homemade caramels dipped in chocolate and topped with sea salt); sweet and salty pretzel rods covered with caramel and cashews or English toffee covered in chocolate and gourmet truffles. “The truffles sell like crazy,” says the shopkeeper. “We have about 12 varieties, and we are always coming up with new flavours, like Mexican with cinnamon and a hint of spice.
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705-737-0522 • www.thefarmhouse.ca GoodLifeMagazine.ca | 59
Elegant Gourmet MID feature|The Elegant Gourmet
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Canada’s largest Home & Holiday gift source. Season to season the Evergreen Store fulfills your wish list. Open 7 days a week, 9a.m. to 5p.m. October Hours EXTENDED Fri & Sat’s Till 10p.m. We even do a whiskey truffle. But our number one best seller is the triple chocolate truffle, followed by milk and then dark chocolate.” And then there’s the fudge. “Some of our fudge flavours are hilarious,” chuckles Canning. Along with the classics, fun flavours include root beer, bubblegum, water melon, sour green apple, raspberry lemonade and so on.” With more than 60 rotating fudge flavours available, many of the recipes are seasonal, including candy cane and eggnog for the holidays as well as pumpkin for the fall. “Our most popular fudge flavours are maple, maple walnut, death by fudge and chewy praline.” Even chocolate pizza is available. Just imagine. A whole chocolate pizza topped with English toffee, mint, sprinkles or nuts! “We package them up in a pizza box, so they are fun to take to a dinner party for dessert.” The specialty shop also sells premium ice cream and freshly made waffle cones, cappuccino, espresso, specialty lattes, freshly brewed fair trade organic coffees and premium teas. Gluten-free items and vegan chocolate bars are also on offer. Unique gifts, gourmet foods, and home decor items also line the shelves. The Elegant Gourmet also has a full service Internet cafe. As a longtime downtown Midland business owner, the local sweet shop likes to give back. Profits from the Elegant Gourmet’s chocolate truffle mountains are donated year-round to children’s charities, including the local toy drive and Midland’s We are The Villagers (wearethevillagers.com). The chocolate truffle mountains, made by Canning’s 13-year-old son, Matthew, are truffles dipped in chocolate and topped with plenty of sprinkles. They sell for $2.50. Working with chocolate day in and day out, Canning says she never tires of the creamy and decadent treat. “I just love the stuff. And the chocolate covered spoons are my absolute favourite.”
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GoodLifeMagazine.ca | 61
Elegant Gourmet MID feature|The Elegant Gourmet
Killer Brownies are a family favourite and perfect for taming the wildest sweet tooth,” says Sue Canning of the Elegant Gourmet in Midland. “They take a long time to make and require considerable patience to get them just right. You might as well put your diet on hold for the day, because Killer Brownies are gooey, sweet, sinful and infinitely satisfying! When it comes down to it, what more could you want from a brownie?”
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(Recipe courtesy of the Elegant Gourmet) 2 cups caramels, unwrapped
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2/3 cup evaporated milk 1 package 2 layer chocolate cake mix with pudding 1/2 cup melted butter 1-1/2 cups chopped walnuts or pecans 1 cup high quality semi-sweet chocolate chips PREPARATION: 1. Preheat oven to 350F. 2. Over low heat, melt caramels with 1/3 cup evaporated milk, stirring until smooth (set aside). 3. In medium bowl, combine 1/3 cup evaporated milk, cake mix and melted butter, mix well. 4. Press half of cake mix into the bottom of a greased 9x13-inch baking pan. Bake in a 350F oven for 6 minutes. Remove from oven, cool for approximately 10 minutes. Sprinkle cake with 1 cup walnuts or pecans and 1 cup chocolate chips. Top with melted caramel, spreading to edges. Cover with spoonfuls of remaining cake mixture pressing gently into caramel. Sprinkle remaining walnuts or pecans over top pressing lightly. 5. Bake at 350F for 20 minutes. 6. Cool slightly and cut into bars (leave in pan). Refrigerate until pan no longer feels warm, preferably overnight. Remove bars from cake pan and ENJOY!! Makes 16 brownies.
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By DAWN RITCHIE PhotograPhy By MIKE GUILBAULT
THE MASSIVE SCRABBLE BOARD on the BaluStrade-legged coFFee taBle SetS the tone the MoMent you arriVe at 115 elliS rd. in the Blue MountainS. thiS 4,200-SQuare-Foot chalet, with waterFront ViewS on one Side and the georgian PeakS Ski reSort on the oPPoSite, iS a dwelling where Fun and togetherneSS are nuMBer one PrioritieS.
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It’s cl all
Wh The Yog stre and We and bel and
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ere breakfasts are prepared in a gourmet kitchen for a tight-knit family of six. At lunch, children chatter and roast weenies over a fire table on the covered porch while inside adults settle before a roaring fire to sip espressos prepared on their granitetopped coffee bar. Later Seadoos will rip across the blue waters of Georgian Bay before returning to the 110 feet of frontage that borders this recreational property. Rollerblading and trampoline jumping are sure to follow, then a bracing hike up the ski mountain that is bound to invigorate all before a leisurely soak in the hot tub. As darkness descends, S’mores will be melted to perfection in the bonfire pit at water’s edge before all congregate with visiting guests in the second level theatre room for popcorn and a movie. Here leather beanbag chairs and a coffeecoloured leather sectional by Marcantonio Designs, with two sleepers tucked inside, offer perfect crashing pads for action flicks. French doors in the theatre room will open to a Juliet balcony providing fresh air and views of the ski hills as a scenic backdrop. As credits finally roll, all will retire to their own private bedrooms (the chalet has five) for a moment of solitude at day’s end, leaving guests to their sleeper beds behind closed doors. Indeed, this chalet is a dwelling with all the designer bells and whistles, but it is not built simply ‘for show’ like so many multimilliondollar estates. It is a residence built for living
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Drive onto the property and the pleasing aesthetics greet you the instant you pull onto the circular shaped driving pad.
and happily lived in it is. Drive onto the property and the pleasing aesthetics greet you the instant you pull onto the circular shaped driving pad. Every detail was carefully designed to blend in with nature and to remind occupants that rest and relaxation are of paramount importance while here. The driveway is beautifully inlaid with flagstone stonework and landscaped with native plantings to effectively mask the functional purpose. A three-car garage is hidden to one side so that all you will encounter are trees, wood and stone – the natural elements of the landscape. Climb the large armor stone steps to the custom 10-foot alder wood front door that
matches all doors in the interior and you enter the spacious vestibule with natural stone mosaic flooring. A stacked stone privacy wall with a substantial copper mirror from Restoration Hardware separates the hustle and bustle of coats and boots from the ambience of the great room on the reverse side. Above the half wall is a catwalk with glass insets hanging below the railings. These allow light to pass through the residence and provide unobstructed aerial views of the lake and mountainside. The catwalk is a functional bridge providing access to the upper east and west wings as well a bird’s eye view of both the Great Room and the foyer.
Yog som Ho typ sea we Co On it c swe pra pai stre hel
CALM MIND INSPIRED E IF L Y D O B T FI with Rosanna Trapani at Moksha Yoga Barrie! It’s been a year since we last met up with Moksha Yoga studio owner, Rosanna Trapani! Since opening in 2011, they’ve raised close to $38,000 towards local charities! Learn more about this sweaty practice, and what her award winning yoga studio is all about! “We are so grateful and feel honoured to be recognized as Barrie’s award winning studio. Our goal is to provide a place for peace and healing, and it’s nice to know that we are providing that for people,” says Trapani. What if I’m the least flexible person in the world? Then you officially have the best reason ever to come to a Moksha Yoga class! A regular yoga practice will help increase your flexibility and you don’t have to be flexible to start! Increased flexibility will come with time, and Moksha teachers know how to modify the postures to make sure that every posture can benefit even the least flexible student.
Other than Moksha Yoga, what else do you offer at your studio? We offer various types of yoga classes. We also offer registered massage therapy, and private yoga classes.
What if I have never done yoga before? Is this style of yoga okay for beginners? If you’re afraid to try hot yoga, Moksha Yoga Barrie is the place for you. It’s safe and the teachers are well-trained. Moksha is a very beginner-friendly style of yoga that is accessible for all body sizes, body types, athletic backgrounds, and ages. We have yoga students from 16 years old to over 75 years old. Because of the heated practice, Moksha Yoga ensures optimal muscle relaxation in order to achieve that juicy stretch and opening of the joints.
Yoga has so many benefits, what are some of the benefits of hot yoga? Hot yoga is very beneficial for many different types of people. From beginners, to wellseasoned yogis, and even athletes, that’s why we’re the proud official yoga studio for the Barrie Colts. One of the major benefits of hot yoga is that it can help get rid of all those toxins through sweating. Some other incredible benefits of practicing yoga are that it can reduce chronic pain, improve sleep, flexibility, digestion, core strength, increase energy levels, and it can also help people dealing with depression and stress.
What if I don’t like the heat? Will it be too hot for me? Surprisingly, those that don’t enjoy the heat end up loving it more than they could have ever thought! Our room is specially designed to feel like a warm sun is shining on you with our radiant heat panels. This heat is soothing
and especially healing for chronic pain and tends to increase flexibility with the safe series of postures we practice. The air is purified and the humidity is controlled. Even women in menopause find it can help relieve their hot flashes and most asthmatics find it easy to breathe in our yoga room! Tell us about your Introductory Special. We offer an introductory special, which gives you 30 days of unlimited hot yoga for $40.00 plus HST. It’s a great way to experience this amazing practice and it allows you to see how fitting yoga into your busy schedule makes your life and your body feel so much better. Most people fall in love with their Moksha practice and sign up for our Live Well membership after their intro month which works out to only be around $3.00 a day! Where can I find you? We are located at 411 Huronia Road, on the corner of Huronia and Big Bay Point Road. We are open 7 days a week, with some morning classes starting as early as 6am and some evening classes starting as late as 8:30pm. Weekend hours are generally from 8am till 2pm. To see our class schedule, please visit www. mokshayogabarrie.com, upload our app on your smartphone, or call 705-790-8280.
Ready. Set. Sweat. Now that you know a little more about Moksha Yoga Barrie, we’d love for you to come on by and check it out. Get ready to sweat… we promise you’ll love it!
photographer Susanna Hellman
What is Moksha Yoga? The word Moksha means Freedom. Moksha Yoga is a green, clean, hot yoga series that stretches, strengthens, and tones the muscles, and helps detoxify the body and calm the mind. We are committed to ethical, compassionate and environmentally conscious living, and believe that the benefits of yoga are limitless and accessible to all.
The Great Room, which the homeowners prefer to refer to as the family room, is the main hang out spot in the day.
the mantle over the firebox is walnut-stained douglas fir, as are all the structural beams. next to the hearth sits a hand built reproduction of a 100-year-old hungarian sleigh.
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514 Bayfield Street 705-728-5566 494 Veterans Drive705-728-5567 www.irvinecarpetone.com
The homeowners originally bought this land from a client. “We always hated winter,” says the owner. “We were contemplating buying a place in Florida, but for two to three weeks of the year it just wouldn’t work for our lifestyle.” Their client suggested, “Pick up skiing … the winter will fly.” They took the plunge, joined the Craigleith Ski Club and started building. “We moved in just before Christmas,” says the owner. “Had New Year’s here. Enjoyed some libations, hit the hot tub and made snow angels in the snow. What a great time! Now we miss winter.” Argentine designer Alejandro Marjulis of Neodeco Design in Woodbridge assisted the homeowners with design decisions during their build. His approach is to create timeless interiors and, as such, chose warm earthy colours from the heritage collection of Benjamin Moore, along with rustic furnishings from Restoration Hardware and Marcantonio Designs. Art and mirrors are by Renwil Studio, end tables by Union and accessories by Canfloyd Canada. Style and livability were foremost in the minds of these very private homeowners who enjoy restoring older homes and designing new builds. Plaster cornice mouldings top the walls throughout the chalet, adding architectural interest without being too fussy. Solid walls were removed wherever Pella architectural Argon thermal windows could be installed, permitting spectacular views on all sides. Double doors open from the great room to the outdoor covered patio and because light is of so much value to the homeowners, they added windows both above the roofline of the porch and below. The Great Room, which the homeowners prefer to refer to as the family room, is the main hang out spot in the day. Here games are played and fires enjoyed. The walls are a restful Quincy Tan (Benjamin Moore) and complement the pale stonework on the floor-to-ceiling fireplace surround. The homeowner wanted something different from the stonework he saw in so many showrooms and decided on this stone sourced from a river in Tennessee. “We wanted to live in nature,” says the homeowner. “That’s what our chalet is all about.” The mantle over the firebox is walnut-stained Douglas fir, as are all the structural beams. Next to the hearth, a hand built reproduction of a 100-year-old Hungarian sleigh reminds that this locale is not just a summer resort but also a winter wonderland. Crafted from solid elm with
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We wanted a rustic look,” says the homeowner “And that is why we chose old barn wood for the material.”
the exquisite countertop by york Fabrica is a 3-cm veined brown marble in a leathered-finish with two-tiered nosing.
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scrolled runners, oxidized metal strappings and a padded cushion, the sleigh is serviceable as bench seating near the fire. Two deep oversized tufted leather sofas custom made by Marcantonio can handle rambunctious games here and the additional leather beanbag chairs on the floor are good for slouching. Northern Wide Planks in Schomberg were suppliers of the walnut hand-scraped engineered flooring. The owners wanted to see the holes and the grooves in the wood but didn’t want the slivers, so epoxy was filled in and stained dark to create a natural look with a smooth feel. The Great Room soars 25 feet to its peak from which hangs a three-tiered Savoy wrought iron chandelier with wide candle shades. (Lando Lighting in Brampton supplied lighting throughout the home.) The candle theme carries through to the wall sconces and the adjacent dining room where a handsome 10-candle Luminous Chandelier with ebony finish by Maxim Lightning hangs over the salvaged wood trestle table from Res-
toration Hardware. According to Maxim, the candle shades were carved out of solid stone making each lamp unique. The dining table seats 10 comfortably and extends to seat 14. “We wanted a rustic look,” says the homeowner, “and that is why we chose old barn wood for the material.” It’s also the reason they hired artist Scott Frandsen to antique and hand stain the maple cabinetry in their Bellini Kitchen. Every divot and cut in the wood was hand done before staining, and remarkably completed in only four days to the delight of the owners. The attractive cabinets have self-closing drawers, spice pullouts on both sides of the range and antiqued “chicken wire” mesh doors on a few specialty cupboards. Handles impart an old forged iron look to harmonize with the wood. Cabinets are lit both from inside and below. Ambient lighting is received through a wall of windows and recessed pot lights. A few paces from the dining table lies the immense 11-by 4-foot breakfast island where the whole family enjoys their morning pancakes. The exquisite countertop by York Fabrica is a
3-cm veined brown marble in a leathered-finish with two-tiered nosing. In addition to seating six, the island houses a double sink by Blanco with HansGroehe faucet. This busy kitchen is serviced by only top-ofthe-line appliances including a six-burner Wolf range with Best vented hood, Subzero refrigerator, two Miele dishwashers, Jennair wine fridge, Thermador warming drawer and Panasonic microwave. The homeowners are serious coffee lovers and repurposed a wine bar into a specialty coffee bar with a Breville espresso machine and coffee maker. The liquor bar was instead tucked inside the mesh-door cabinets above the 20-foot granite countertop, away from little hands. The granite carries through to the butler’s pantry, which is loaded with additional cabinet storage plus an upright Professional line freezer for frozen foods and ice cream. Small appliances are kept out of sight here but always handy for quick employment. Another Blanco sink makes the room serviceable as a second wash-up area for pots, pans, delicate crystals and the inevitable chaos of sundae preparation.
Heatherdale Senior Living Little Lake
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Around the corner from the kitchen is the impressive control centre for the home. Embedded in the wall, the floor-to-ceiling blinking Crestron Home Automation System administers security, energy management, lighting, audio and theatre control and even the motorized shades from the command app on the owners’ smart phones. Impressive as it is, nothing trumps the ground floor powder room found right next to it. Inside, a glass bowl Cantrio sink glistens atop an amber-coloured onyx countertop, which hails from no other than the actual Trump Hotel – a showstopper. The Toto commode is private inside the adjoining toilet closet. From this vestibule, you have two access routes to the second level. Up the main stairs with its floating stair profile, you connect directly to the catwalk with its runway lighting embedded in the floor, or you can swing around the side of the residence where the laundry room is found and a second service staircase is situated. That will take you directly to the theatre room/guest retreat from the side yard. This pleasingly curved stairway allows guests their own private entrance from the exterior. In addition to the media room, which owns a full guest bathroom, each of the two upper wings boasts two 15-by-18-foot bedrooms. Currently separated into the “Boys Wing” and “Girls Wing,” each bedroom has either a mountain view or a water view. Each also shares a spa bathroom with double sinks and pebble flooring. (Tile work from Ciot and Olympia, Axor HansGroehe faucets, rain showers and hand 72 | GoodLife Barrie Edition - September October 2015 ■
sprayers and Toto toilets.) Homeowners claim there was not one argument about which child took which bedroom. They left it to the youngsters and all was democratically sorted out. Although each bedroom is prewired for Internet, TV and phone, no computers are allowed upstairs. This chalet is all about togetherness, not isolation. The master bedroom, located on the ground floor, does however allow for a degree of privacy from children and guests. It features builtin his and hers textured veneer Mercury wardrobes from Italy, a gas fireplace and a walkout to the hot tub for those late-night romantic rendezvous. In keeping with the rustic theme of the chalet, the artisan-crafted St. James Panel Bed from Restoration Hardware is finished in a distressed patina with mortise-and-tenon joinery. Dentils along the top of the bed’s headboard hand-carved fluted cornices provide interest. “I just sleep better up here,” says the owner. “It’s the air.” The adjoining master ensuite with his and her sinks has additional designer touches with circular mosaic floor tile work that is echoed in an inset inside the shower cabinet. A rain shower, a freestanding tub from Atlantis with Axor tub filler by HansGroehe and Toto commode complete the spa luxury. Despite all the plush amenities 115 Ellis has to offer, the homeowners have reluctantly decided to put it on the market. Renovating and building is their passion and they simply want to sell and do it all again.
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shines light on local artists By Leigh Blenkhorn
Every Thanksgiving local studios and artists throw open their doors to showcase masterpieces as part of the Images Thanksgiving Studio Tour. This year’s tour runs Oct. 9 to 12 in Barrie, Horseshoe Valley and along the shores of Lake Simcoe up to Orillia. One of Ontario’s longest running studio tours, Images is an artist-run, juried event where visitors can discover art and enjoy the beautiful fall colours of Simcoe County.
Mixed-media artist Debra Shelswell said the best part of the tour is giving guests the opportunity to speak directly with the artists. “Having been in sales for over 30 years, I enjoy talking to people and liked the thought of exhibiting in my own home and meeting the people who buy my work,” she said. “And, I think, most would agree that those who buy artwork enjoy meeting the artist whenever possible.” Shelswell added the tour also gives her an opportunity to reach a wider audience. “Along with those who live within driving distance, we get international visitors who are staying at the local resorts,” she said. “Last year a lovely woman from Iran bought a funky little piece, and the year before a charming couple from Holland took a piece
home. How cool that my work is in places that I’ve never been!” The self-guided tour features painters, potters, sculptors, photographers, wood turners, jewelry and clothing makers. The 2015 edition will feature more than 30 artists and crafts people exhibiting their work over the four days at 19 different studios. Pottery artist Peter Michalski is another of the tour’s returning artists. “I am now entering my ninth year on the tour, and it is one of my favourite and most successful shows to do,” he said. “I always have a lot of fun on this tour, having great discussions with the people visiting the studios who are always interested in the art and want to learn more.” The Images Thanksgiving Studio Tour runs Oct. 9 to 12 from 10 a.m. to 5 p.m. daily.
Oct. 9 to 12
in Barrie, Horseshoe Valley and along the shores of Lake Simcoe up to Orillia.
F o r m o r e i n f o r m a t i o n , v i s i t i m a g e s - s t u d i o - t o u r. c o m .
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Get to know some of the Images artists: Peter Michalski Pottery artist Peter Michalski considers himself a late bloomer. “Art was never in the foreground throughout my early academic career. It wasn’t until after university, with the encouragement of my late grandmother, that I decided to delve into the art world,” he said. Michalski put together a portfolio and applied to the Ontario College of Art and Design, without any real knowledge of what direction artistically he would be headed. “In my second year at OCAD, I needed an extra course and pottery was one of my options. With little enthusiasm, I went to the first class, however, within minutes I was hooked.” Michalski said he loves the physicality of working with the clay, especially throwing on the wheel. “The real joy and challenge of clay for myself is creating a beautiful, unique form that also works in a functional manner,” he said. “Only recently I have experimented in nonfunctional work, which has also had its challenges, but I have been excited about the results.” He uses a variety of techniques to create his one-of-a-kind pieces. While working with the wheel is his main focus, he’s also experienced with homemade plaster moulds and more recently, hand-building techniques with handcrafted rolling stamps. “And just in the last two months, I have learned and developed a unique way to create my cracked vases,” he said. “I am always experimenting and trying new ideas, pursuing new avenues of creativity with clay.” Aside from Images, Michalski also shows in Muskoka and Toronto each year. “I find the artists that I meet at these shows all have something to teach me, and it is a wonderful way to network with a wide variety people throughout the crafting world.”»
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Kai-Liis McInnes Kai-Liis McInnes divides her time between the studio and the barn. “I own Heed Farm Alpacas with 14 alpacas, two Icelandic horses, an adorable mini-donkey called Casper, two collies and four cats,” she said. The Mulmur artist spends most of her time painting, teaching, showing her art and preparing alpaca fleece – spinning and knitting with the wool. McInnes, who specializes in watercolour pieces, comes from a family of artists. “I’ve always drawn. My father and three uncles were artists, illustrators and political cartoonists,” she said. “But as a child I didn’t want to be an artist; I thought all artists were poor and lived in garrets.” McInnes became a physiotherapist, specializing in pediatrics and neurology. “It was great for travelling as I worked in Australia, New Zealand, England and Scotland.” In 1970, McInnes started painting part-time and by 1996 she was a full-time artist. “It became part-time again in 2005 when the farm was established with three alpacas.” McInnes, who is an elected member of the Canadian Society of Painters in Watercolour and a signature member of the Toronto Watercolour Society, said she loves watercolours because of the colours and textures that are possible. “I paint what I feel about a place or animal,” she said. “I am often inspired by travels to the Yukon, Arctic, Peru, Africa, Mongolia, and the environment around my farm.” For more information, visit kai-liis.com.
Debra Shelswell For mixed-media artist Debra Shelswell, art is all about the texture. “I love experimenting with media that can create depth and mystery and, sometimes, just amusement,” she said. “Even the few paintings that I do have at least some texture – perhaps sand, plaster, silicone or even coffee grounds. I have also had some fun making garden sculptures out of found fence wire, car parts, stained glass and other odds and ends.” Shelswell admits it took a while before she considered herself a real artist. “Although I have always been creative and played with various crafts. To me, my siblings were the artists because they can draw,” she said. She was in her late 30s before she decided to have some fun decorating a few flowerpots using beads, wire and bits of leather. 76 | GoodLife Barrie Edition - September October 2015 ■
“The leather appealed to me so I acquired some larger pieces, which morphed into jewelry, candle-holders, leather covered vases and free form wall hangings,” she said. “My first show was Christmas Celebrations at the old Continental Inn in Barrie in 1992, and I quite enjoyed the experience and the feedback.” She was hooked. “Things just kept evolving as I kept playing. My brother took up stained glass and showed me the basics. I designed my own stained glass pieces, adding agates and other crystals. Crystals found their way into wall pieces – now done on wood – with leather, wire, solder and other found objects. Over the years, I’ve used hundreds of different items in my work.” The artist has not had any formal art training, but Shelswell said it’s better that way. “I rather like not knowing all the rules – this way I’m not afraid to experiment and see what happens,” she said. Shelswell is constantly collecting raw material to work with. To create a piece, she starts with one piece of metal or chunk of crystal and then adds to it from her collection of materials. “I can spend a considerable amount of time looking through everything to find the right combination of materials that work
LOCAL EXPERTISE, GLOBAL CONNECTIONS
together. It’s a process of moving the elements around until I’m satisfied. I mix contrasting textures: like soft leather with cold stone, hard metal or warm wood.” Her favourite part is watching how the piece changes as she’s creating. “When I begin, I may have an idea, but I never know what a piece will look like before it’s finished. It’s very much an intuitive process for me. Much of my work takes me quite a while to complete, not because it’s necessarily that complicated, but because I fiddle around with it. There are so many options since there is no definite way a piece is supposed to turn out.” Shelswell considers herself a scavenger. A walk on the beach, in a garden or the woods, a visit to the Re-Store, or a garage sale can turn into a masterpiece. “I look at odd bits of things and get a charge out of wondering what I can do with them,” she said.
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For more information, visit debrashelswell.com. » GoodLifeMagazine.ca | 77
Jan wheeler Art has always been a part of Jan Wheeler’s life. She started drawing at an early age and started taking art lessons at age eight. After earning a design arts diploma, Wheeler started her career as a graphic designer and travelled across Canada, Japan, Italy and the U.K with her work. “Along the way, I was able to take formal courses between contract work. Programs included intensive studies at Lorenzo d’Medici School of Art in Florence, Italy and mentored conceptual studies at Byam Shaw School in London, U.K.,” she said. “The bulk of the training and development of course is the endless hours of studio work.” Painting was a natural fit for Wheeler. “With painting I can bring both form and colour together to create an intensity of expression that better projects my interpretations of wilderness scenes,” she said. Wheeler’s process begins with first finding locations to express. She has been known to kayak, hike, sail and snowshoe to find that perfect location.
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“The method used informs what tools I have with me to work with. After all, I have to carry them and for some distance. I like to take pencil and paper and do quick drawings onsite along with a photo and colour notations. In the studio, I develop the drawing and take it to canvas.” She admits her style has developed over many years. “I seek to capture the rhythmical movement of the scene. Using oils I layer and blend colour to further build and complete the painting,” she said. For more information, visit janwheeler.com.
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GoodLifeMagazine.ca | 79
80 | GoodLife Barrie Edition - September October 2015 â–
GOLDEN Craft breweries are growing with the time B y J o S h h ay t e r , B E E R S N O B . C A
istorically speaking, for craft beer lovers, we are in the age of enlightenment. It has simply never been a better time to love craft beer. Worldwide brewers are handcrafting exceptional quality beer, while pushing the boundaries of the beer loverâ€™s pallet on a daily basis.
Here in Ontario, the craft beer market is booming. New breweries are starting up on what feels like a monthly basis. Any bar, pub or restaurant that is even halfway respectable has craft beer on tap. The LCBO is firmly behind our craft brewers providing help with marketing and distribution. Even the Ontario government is trying to get on the bandwagon by updating beer distribution laws to open the market for our local breweries. While things have never been better, I ask the question, where did is all start? Thirty years ago, well before craft brewing was called craft brewing, Phil Gosling (original founder) opened Wellington Brewery when the laws changed in Ontario allowing microbreweries to exist. When it started, it only produced caskconditioned ale for distribution to local bars and restaurants. While it quickly started producing filtered beer into kegs and bottles, it has always stayed true to its roots by continuing to produce and distribute traditional cask beer.
GoodLifeMagazine.ca | 81
Michael Stirrup & doug dawkins
Being one of the only craft breweries in Ontario, Wellington did not face the same kind of competition new brewers face today. However, many of the challenges facing new microbreweries in the 1980s and ’90s are similar to those being faced today. These include the cost of getting products listed in the Beer Store, which continues to be a huge cost for any new brewery; and at the time, the LCBO was not the major retail opportunity that it is today for small brewers. Like craft brewers today, Wellington grew as it obtained licensees – bars, restaurants, and pubs – which carried its beer. However, being the first in its field, it had the disadvantage of having to educate bar owners on the benefits of craft beer and the advantages of working with a local brewery. Some early adaptors included the Woolwich Arrow in Guelph, which took very quickly to supporting local brewers. Fast forwarding to the present day, Wellington Brewery has embarked on a major addition to its brewery. The expansion will include more than 12,000 square feet of space with a brand-new brew house and state-of-the-art packaging line. Construction is ongoing but it expects to have the new addition fully operational by the end of the year or early 2016. This new equipment will more than double its brewing capacity and
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position the company for future growth. “This expansion is a major milestone for our brewery,” says Wellington Brewery general manager Sarah Dawkins. “The changes we’re undertaking now will allow us to sustainably grow, while maintaining our dedication to crafting award-winning beer.” Wellington has got some fantastic core brand, year-round offerings. But what I really love about it is that it is not willing to sit on their backsides and simply profit from past successes. Wellington Brewery continues to push boundaries and to find new frontiers for craft beer. With its Welly One-Off series, experimenting with flavours and styles continues to challenge even the most sophisticated palate. “Our approach to brewing is about the balance of tradition and innovation,” says Marvin Dyck, plant and quality manager. “For 30 years, we have built our reputation by crafting traditional English ales with a focus on quality and consistency. With the ongoing support of our loyal consumers that have stuck with us for so many years, we’ve grown and evolved.” To celebrate their 30th anniversary, Wellington Brewery will host a cask beer festival at itsbrewery Sept. 26 to 27 (www.wellycaskfest. com).
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Wellington County Dark Ale
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County Dark is a rich, dark, well-balanced ale. County Dark Ale uses roasted malts and English hops to create a smooth experience based on English brown ales. ABV: 5% | IBU: 24 | LCBO#: 65011
One of the boldest beers brewed in Ontario, with an inviting aroma of dark chocolate and coffee, Imperial Russian Stout has a smooth, full-bodied flavour patterned after the highly fortified stouts that were exported from the UK to Russia in the 1800s. ABV: 8% | IBU: 42 | LCBO#: 296269
More great Beer from some of Ontario’s original craft breweries Boneshaker Unfiltered IPA
Pompous Ass English Ale
Muskoka Cream Ale
Amsterdam Brewing Company (Established 1986) Copper colour (hazy because it’s unfiltered); aromas of grapefruit, orange peel, and hops; it is medium bodied and well carbonated, with a bitter, hoppy finish. ABV: 7.1% IBU: 65 American India Pale Ale, Unfiltered LCBO#: 351429
Great Lakes Brewery (Established 1987) Pompous Ass is Great Lakes version of an English Pale Ale. They used American ale yeast to brighten up the flavour and added their own contemporary blend of hops to ensure that even the most pompous ale drinker does a double take. ABV: 4.2% IBU: 22 English Pale Ale LCBO#: 408054
Muskoka Brewery (Established 1996) First brewed in 1996, Muskoka Cream Ale is Muskoka’s flagship beer and has become the quintessential taste of cottage country. Bright amber colour; aromas of apple, orange zest, and caramel. It is creamy and medium bodied with flavours of fruit with a slight hop finish. ABV: 5% IBU: 20 English Pale Ale LCBO#: 404327
84 | GoodLife Barrie Edition - September October 2015 ■
For additional inspiration visit www.agalleryofinteriors.com 393 Yonge St., Barrie 705-727-0229
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GoodLifeMagazine.ca | 85
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705-727-9585 • www.slwittyhomes.ca 86 | GoodLife Barrie Edition - September October 2015 ■
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Grandview presents Cromwell Place
ithin walking distance of GO Transit and minutes from Highway 400, Cromwell Place is a hidden gem for commuters. Grandview Homes’ newest community of single homes and townhomes is located in Barrie’s vibrant Mapleview neighbourhood. “If you work in downtown Toronto, this will be a great place to live,” says Gregg Cameron, Grandview Homes’ director of sales and marketing. This spring, the province announced its increasing GO transit service along the Barrie line. The plan includes two-way hourly service to Barrie during the midday, evenings and weekends. Cromwell Place is also situated near Park Place and is close to public, French and Catholic schools. You can easily bike to Minet’s Point beach. The heritage style community is made up of 56 single homes and 16 luxury brick and stone townhomes. The site is 50-per-cent sold and there are many beautiful options still available. They are a stunning combination of brick accented with all wood Cape Cod cedar shake or board and batten siding with optional stone accent. Each home comes with a deluxe landscaping package. Inside, the homes are bright, airy and open concept. Luxury features considered an
upgrade in others homes are provided standard in Grandview Homes. This includes a stainless steel range hood, oak staircases and railings, a luxury gas fireplace with a white mantle, air conditioning, rounded wall corners and California knockdown ceilings. The single homes have nine-foot ceilings on the main floor. Where possible, ensuite bathrooms have tile and glass showers. You can expect above standard building practices from Grandview Homes. Each home is made with PointSIX subfloor, glued hardwood and Schluter-KERDI/Schluter-DITRA tiling membranes. You’ll have your pick of many exceptional, high-end products from Kohler, Kitchen Craft, Mirage and Cambria. Grandview Homes has architectural guidelines to enhance the look of its neighbourhoods. Cromwell Place homes are red, grey, or beige brick, but you’ll pick the shade from a widerange of designer offerings. Grandview Homes’ has been building Barrie neighbourhoods for 15 years and works with trusted, experienced and professional tradespeople. We are very proud of our construction team. Each person who works at Grandview Homes’ has a passion for greatness. “Everyone really puts their best effort into making their part of the job excellent,” Cameron said.
Grandview Homes’ Design Centre, located at 140 Dunlop St. E., offers a luxurious range of interior design finishes. To learn more about Cromwell Place, visit http:// grandviewhomesnorth.com/communities/cromwellplace/
GoodLifeMagazine.ca | 87
photo by Scott Madore ( tenfootstudios.com)
in the kitchen|The Olde BullDog Beanery
Christine Fielding & Phil Carver
By katherine elPhick | PhotograPhy By ellie kiSteMaker
88 | GoodLife Barrie Edition - September October 2015 ■
small town gem is the best way to describe the Olde Bulldog Beanery. Specializing in unique gourmet coffees, homemade soups, salads, sandwiches, fresh breads and pastries, the 40-seat Cookstown cafe is worth checking out. “Our goal is to bring a quality urban coffee experience to small town Ontario,” explains Phil Carver, who owns and operates the popular one-year-old cafe with partner Christine Fielding. Happy to chat about their new family business, the couple recently sat down with this GoodLife reporter to dish about everything – from the secret to making great coffee to the importance of supporting the local community and serving up a fun and energetic atmosphere. Located in a historical building, we even touched upon the address’s colourful and haunted past. What led you to open up the Bulldog Beanery? Christine Fielding: A few reasons … Phil needed a project because he had just retired from the RCMP, and I was ready for a career change after years of working in corporate recruiting. We
have always wanted to run our own business together, so the timing was perfect to take this on. Why a cafe? I have a bigtime passion for coffee and cooking and Phil is very much a people-person. He loves to chat with everyone, so we affectionately refer to him as ‘the Phil show’ [laughs]. Why Cookstown? Phil Carver: After researching various small towns in Ontario we settled on Cookstown because we love its history, charm and strong sense of community. We literally know hundreds of our customers on a first-name basis, and that’s pretty cool. We try to support this community as much as possible. Why call it the Olde Bulldog Beanery? Christine: We have two English bulldogs — Chester and Winston, and they’re the best dogs ever [smiles]. That explains the ‘bulldog’ part, the ‘olde’ reflects the Victorian charm and history of Cookstown, and the ‘beanery’ refers to the coffee. We had a fantastic graphic designer pull it all together, so our logo features a bulldog wearing an old bowler
hat and a monocle. Let’s talk java. Christine, I understand you are the coffee expert. CF: When we decided to get into the coffee business, it was essential that we did it right. I attended the Canadian Barista Academy and became an expert barista. What’s the secret to making a great cup of coffee? CF: First and foremost the quality of the bean is key. We grind our beans per use, so they are always fresh for every cup of coffee. I’m a big fan of Balzac’s Coffee and was thrilled to discover that you use it exclusively. CF: After sampling coffees from all across Canada for months, we settled on Balzac’s because we felt it was the best coffee available. Beyond taste, we also loved their philosophy and their story. The fact that Balzac’s is a Dragon’s Den company is also unique. The beans make Balzac’s Coffee great. They
GoodLifeMagazine.ca | 89
in the kitchen|The Olde BullDog Beanery
are roasted to perfection, so the coffee is smooth with no aftertaste. We also sell it retail and we will gladly grind it for people. How many specialty coffees are on offer? CF: Along with standard lattes and cappuccinos, we offer about 17 of our own recipes from spicy to flavoured. Hot sellers include a decadent Nutella hazelnut latte, a death by chocolate cappuccino, a biscotti latte, and a banana-based cheeky monkey latte. We also do tea-based lattes like London fogs, chai lattes and steamers for the kids. Micro foam is the key. It tastes thicker and it can be piled high. 90 | GoodLife Barrie Edition - September October 2015 ■
PC: We are constantly experimenting with new recipes. For the warmer months, we also offer iced coffees, iced flavoured lattes and blended real iced teas. What’s your philosophy with respect to food and business? CF: Our food philosophy is fresh, fresh, fresh. We source local, high quality food and almost everything is made in-house. PC: A sign hangs on our wall [he points to it] that says: “sit long talk much.” And that pretty much sums up our business philosophy. The
Bulldog Beanery is a place where friends become family and family become friends. It’s not unheard of at the Bulldog for groups of people who were complete strangers moments earlier to turn their chairs and engage in a full room conversation that can often take us well into the evening, often past our actual closing time. Your menu showcases homemade soups, sandwiches premium pastries and fresh bread. What are some of your most popular items? CF: Our ham, pear and brie on whole wheat with a Dijon mayo is very popular, as well as the
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in the kitchen|The Olde BullDog Beanery classic Reuben and loaded BLT. Our latest menu addition, a warm goat cheese, pear and walnut salad with a light balsamic vinaigrette, is fast becoming a favourite, as well. Our sandwiches are stacked three high, so no one leaves hungry! PC: People always say: ‘Oh Wow!’ when they see the size of the sandwiches! Christine loves the Wow factor [smiles]. What about sought after bakery items? CF: Our butter tarts just fly off the shelves! Other popular items include our spinach feta pastry, our cannoli, cheesecakes, lemon and chocolate tarts, cupcakes and cookies. We also make fresh bread and bagels every Saturday morning. Everything, except for our gluten-free items, is made in-house. Speaking of gluten-free … What’s on offer for people with special dietary needs? CF: All of our sandwiches can be made glutenfree at no extra cost. We also offer gluten-free cookies and desserts, along with gluten-free soups and salads. We also serve vegetarian items. I see that you also sell scooped Kawartha Dairy ice cream. PC: We just started carrying it and it’s been a real hit so far. The building that houses the Bulldog Beanery has a rich and colourful past. I understand it was originally built in 1867. Can you expand? PC: It’s almost 150 years old and was originally built as an inn. Our main sitting area was the former lobby, and the upstairs housed the bed-
92 | GoodLife Barrie Edition - September October 2015 ■
Our food philosophy is fresh, fresh, fresh. We source local, high quality food and almost everything is made in-house.”
rooms of innkeepers and their guests. At one point, there were nearly 20 beds in the inn. Today, the building has been divided and many of those bedrooms are now apartments, but the main innkeeper’s bedroom (and their child’s room) are still upstairs, along with a refurbished Victoria bathroom complete with a clawfoot tub. In recent years, the building housed the Chestnut Inn and the Princely Pear Tea Room. With 14-foot ceilings, original woodwork and a post and beam interior, the building is full of charm. I understand the building is also haunted? PC: Our building is featured in Haunted Cookstown, a book by Cate Crow and Amy Woodcock. While researching the book, they brought in a medium who identified nearly 35 spirits — making our building one of the most haunted buildings in Cookstown. Let’s see, according to their book, a ghost named Gabby lives in the kitchen, and a ghost (a former resident who was afraid of the dark) lives in the basement and so on. But the most famous story is about Catherine. Legend has it that in the 1800s, the Victorian innkeeper was a man of substance in the community, so his children were expected to keep a certain level of decorum. His daughter, Catherine, began seeing a boy whom her father did not approve of because he lived on the wrong side of the tracks. Well ultimately, she came home and told her father that she was pregnant. The distraught innkeeper allegedly flew into a fit of rage and pushed her down the stairs and she died [he points to the stairs]. Occasionally in the upstairs windows, they say you can see the figure of Catherine (a woman in black) in the window. Former residents have also mentioned the sound of little girls laughing in the upstairs bedrooms.
Marco Ormonde, Chef, Owner of the North Restaurant. Model, Corrine Dayman. Kitchens • Bathrooms • Closets • Family Rooms • Additions • Renovations
Have you personally experienced any ghostly events? PC: Me? No, but it’s a great conversation starter [laughs]. CF: I’ve experienced a few things like the lights turning off and on, or flickering. But Phil always says it’s just the old electrical wires. Or he’ll jokingly say: ‘maybe it’s old Joseph playing tricks on us.’ [laughs]. I love the rustic shabby chic decor! Did you have to do major renovations before you opened up shop? PC: It was quite the process [laughs]. Before we renovated the place was very, very dark. The walls were yellow and the carpets were purple.
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GoodLifeMagazine.ca | 93
in the kitchen|The Olde BullDog Beanery We stripped everything down to the original wood and milk painted to brighten the place up. The walls are all decorated with eclectic works of art from local artists and the front room showcases an original Franklin stove. The decor is basically a smash up of modern and rustic with plenty of antique charm. We also added a patio when we renovated. Do you cater? PC: We do both in-house and off-site buffet catering for 30 to 40 people. We also have a quaint private meeting space on our second floor that can accommodate groups up to 16. Other than the Olde Bulldog Beanery, what’s your favourite foodie destination? PC: On days off, we hop in our little car and see where the road takes us. We love small towns and mom and pop places, and generally stay away from the chains. Recently, we discovered a great little place called Davidson’s Country Dining in Innisfil (davidsonscountrydining.com). It’s located in a historical home, and the food is fresh, delicious and homemade. What’s your favourite meal to cook at home? CF: I think our favourite meals to cook at home are pasta-based dishes. We love how we can use different textures and flavours to create different dishes every time. This type of meal also allows the entire family to get involved where everyone can offer suggestions to ‘add a little of this’ or ‘add a little of that.’ This way, preparing dinner becomes a social time where the family spends time together and we catch up on the day. Any interesting future plans? CF: We’d love to find another small town and set up another Bulldog Beanery. You’ve got the ear of thousands of readers, anything you’d like to add? PC: We are just having so much fun with this place! The energy of this community is just fantastic so a big thanks to our customers for making our business a success. One more thing, remember to follow us on social media because we do post specials, as well as updates and changes.
(Recipe courtesy of the Olde Bulldog Beanery) A classic BLT (bacon, lettuce and tomato) loaded high on fresh focaccia with pesto mayo. It’s a Bulldog favourite!
PESTO MAYO 1/2 to 1 clove fresh garlic Pinch of salt 1/2 cup fresh basil, chopped 1/4 cup pine nuts, lightly toasted 1/4 cup fresh Parmesan cheese, grated 3 Tbsp Extra virgin olive oil, plus more if needed 1 Tbsp lemon juice SANDWICH INGREDIENTS Focaccia Freshly cooked bacon Sliced tomatoes Swiss cheese Mixed greens (a blend of red romaine lettuce, green chard, arugula, radicchio and baby spinach)
PREPARATION: 1. Pound garlic with a pinch of salt. Add basil leaves and pulse in a food processor. Add pine nuts and pulse again. Next, add half of the Parmesan and 3 tablespoons of the oil, pulse and scrape down pesto from sides, pulse again until smooth. Add remaining cheese and lemon juice, pulse. Add extra oil, if necessary to achieve desired consistency. If you like extra garlic, now is the time to add it. 2. Remove from food processor and place in a small bowl. Stir in 1/8 cup of real mayonnaise. 3. Cut focaccia in half, and place in a panini press (pressed together). Bread should be toasted on the outside, but warm and soft on the inside. 4. Spread pesto mayo on each half. Add freshly cooked bacon, sliced tomatoes and sprinkle with freshly ground pepper. Add Swiss cheese. 5. Top with mixed greens. This will give your sandwich the perfect blend of both mild and bold. 6. Place the top on the focaccia and enjoy! Makes one sandwich.
The Olde Bulldog Beanery 9 Queen Street, Cookstown 705-291-0123 www.bulldogbeanery.ca
94 | GoodLife Barrie Edition - September October 2015 ■
GoodLifeMagazine.ca | 95
feature|books for fall
FA L L Fiction
go Set a watchman: A novel
In The unlikely event
by harper lee
by Judy Blume
In an historic moment in literature comes a newly discovered novel from Harper Lee, author of the Pulitzer Prize-winning classic, To Kill a Mockingbird. Harper’s earliest known work, Go Set a Watchman was originally written in the mid-1950s and is the first work she submitted to her publishers. Assumed to have been lost, the manuscript was discovered in late 2014 and hit shelves in June. Featuring many of the characters from To Kill a Mockingbird, but 20 years later, the story follows a grown Jean Louise FinchScott as she returns home to Maycomb to visit her father, struggling with issues both personal and political in nature involving Atticus, society and the small Alabama town that shaped her, all the while casting a fascinating new light on
New York Times #1 best-selling author and author of young adult classics like Are You There God? It’s Me, Margaret, is back with the release of her latest work of fiction In The Unlikely Event. In 1987, Miri Ammerman returns to her hometown of Elizabeth, New Jersey to attend a commemoration of tragic events that happened 35 years prior when she was just 15. The worst year of her life, Miri experienced her first love alongside a succession of airplanes falling from the sky that left the community reeling. Blume vividly paints a portrait of a time and place where airline travel was new and exciting, creating new dreams, framed by Elizabeth Taylor haircuts, A-bomb hysteria and more. $34; penguinrandomhouse.ca
Harper’s endearing classic. $34.99; harpercollins.ca
The diver’s Clothes lie empty
by Vendela Vida
what pet Should I get?
Acclaimed author of Let the Northern Lights Erase Your Name and The Lovers, Vendela Vida’s new literary thriller The Diver’s Clothes Lie Empty explores the heart of what defines us as human beings. Following the story of a woman travelling to Casablanca, Morocco on mysterious business, who is immediately robbed of her passport and all identification, she feels both burdened by the crime itself and liberated by her newfound freedom to be anyone she pleases. Through a chance encounter she finds herself being asked to play the roll of body-double, both on-set and off, for a reclusive film star who is filming in the city. A vibrant novel filled with lush detail, The Diver’s Clothes Lie Empty explores freedom, power and the mutability of personal identity.
by dr. Seuss
The Canning Kitchen: 101 Simple Small Batch recipes
A Taste of Haida gwaii: Food gathering and Feasting at the edge of the world
by amy Bronee Acclaimed Canadian food blogger Amy Bronee of FamilyFeedbag.com, and one of Western Canada’s Top 40 Foodies Under 40, brings us a modern take on a beloved tradition with The Canning Kitchen: 101 Simple Small Batch Recipes. With 101 simple, small batch recipes and vivid photography you’ll be filling your cupboards with classics like Strawberry Rhubarb Jam and Crunchy Dill Pickles and new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce and Sweet Thai Chili Chutney in no time. Included in The Canning Kitchen are all the basics you need to start canning, tips on choosing seasonal ingredients, straight forward answers to common preserving questions and a step-by-step checklist to ensure the safe preservation of each batch. $29; penguinrandomhouse.ca 96 | GoodLife Barrie Edition - September October 2015 ■
The literary equivalent of a buried treasure, a new neverbefore-seen picture book from Dr. Seuss hits the shelves this July. Told in Dr. Seuss’s signature rhyming style, What Pet Should I Get? is the story of a brother and sister visiting a pet store to pick a pet, and naturally, they can’t decide on which one! Capturing a classic childhood moment while teaching the life lesson that it’s hard to make decisions but sometimes you just have to do it! Featured at the end of the book is an Editor’s Note discussing Dr. Seuss’s own pets, his creative process and the discover of the manuscript and illustrations for this no-longer lost tale. For ages three to seven.
by Susan Musgrave Proprietor of the renowned Copper Beech House in Haida Gwaii and author of 19 books of poetry, numerous works of fiction and nonfiction and several children’s books, Susan Musgrave delves into the literary world of cooking with her first cookbook A Taste of Haida Gwaii: Food Gathering and Feasting At the Edge of the World. Using humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life, Musgrave presents a collection of stories gathered through the decades with seasonal recipes that reflect Canada’s west coast like Spruce Tip Mayonnaise, Rose Spit Halibut with Wild Rose Petals and (Almost) Flourless Chocolate Torte with Thimbleberry Elderflower Liqueur Coulis. $34.95; whitecap.ca
the riSe oF
STORY BY katherine elPhick PhotograPhy By ellie kiSteMaker
rom the gravel country road, the Spencroft Holsteins’ farm looks like a traditional farmstead. Cows graze in the fields, crop machinery is parked neatly outside the barn and a couple of dogs bask in the sunshine watching cars travel by. But looks can be deceiving. Despite its conventional appearance, this Elmvale farm houses the latest in cutting-edge agricultural technology. Inside the barn, a state-of-the-art robot milks the cows. “It’s a pretty cool set up,” confesses Allison Spence, age 30, as she shows off the family dairy farm, with the help of her dog, Casey, to a visiting reporter. “The technology is just so amazing. People get such a kick out of watching that robot milk the cows.” Fully operational since February 2014, a new barn was constructed to accommodate the high-tech robotic dairy. The free-range barn is rectangular in shape with the Lely robot housed in a square room in the centre. Cows wear tagged collars, which are scanned by the robot as they
98 | GoodLife Barrie Edition - September October 2015 ■
Cows wear tagged collars, which are scanned by the robot as they enter the milking stall.
Our 35-year-old tie-stall barn was broken down, too small and needed to be replaced. We had to make a decision — either go big, or get out.”
enter the milking stall. If the cow needs to be milked, the robot entices the cow with grain (Spence calls it candy) and the milking process begins. After cleaning the cow, it attaches the milking apparatus, which it locates with lasers. When milking is complete, the cow is once again cleaned and sent on its way to relax or eat in the barn or (in coming months) outdoors in a five-acre field. And if the cow doesn’t need to be milked? “She can still walk through the milking stall, but the robot won’t feed, or milk her. So, she’ll just mosey through and try later,” explains Spence, who is dressed in brown farming overalls, work gloves and a T-shirt. A gold cow pendant hangs around her neck. A cow can be milked once every four hours. “You’d almost think some of our girls wear watches,” laughs the young farmer. “They seem to know right down to the last minute when four hours have passed.” All cows are different. Some like to be milked twice a day, while others enjoy six milking sessions a day. The farm average is about threeand- a-half per day, with an average production of 40 litres of milk per day on the herd. The milking robot is a welcome addition to Spence’s family, who have run a traditional
dairy farm at this location for three generations. The original family farmstead dates back to 1918, when her great-grandfather cleared the land. Owned and operated by Allison’s father, Roger, and his two brothers, Roy and Doug, the Spence family has three local farms including the robotic dairy farm, a traditional dairy farm, a large beef farm and about 3,000 acres of crops. “We’re a 100-per-cent family farm and everyone pitches in to help out,” she explains. Her brother, Robert, also works on the farm full-time. Investing in high-tech farming was a decision her family made carefully. “Our 35-year-old tie-stall barn was broken down, too small and needed to be replaced. We had to make a decision — either go big, or get out.” The family decided to build a robotic farm, and the entire investment was over $1 million. The Spence family isn’t alone. Robotic or automatic milking systems are increasingly becoming popular on Canadian dairy farms. According to a report released by the Ontario Ministry of Agriculture, Food and Rural Affairs, producer interest in this new technology has grown steadily since the first North American robotic milking conference was held in Toronto in 2002. The first robotic system was installed
in Europe in 1992, and in North America, in Ontario, in 1999. In Ontario alone, there are about 218 farms with robotic milkers, which is about five per cent of Ontario dairy farms, according to George McNaughton, Dairy Farmers of Ontario director of operations and regulatory compliance. And that number is steadily increasing. In Simcoe County alone, there are about four robotic dairy farms with more on the horizon. Spence estimates that number will grow to about 15 over the next five years. For the record, Manitoba is the North American leader with seven per cent of their dairy farms using robotic milkers. After watching several relaxed cows pass through the robotic milker, it’s clear that the cattle have no issues with the beeping space age machinery that milks them. “It took the girls about two weeks to get comfortable with the robot,” she explains. “After that, it was business as usual. The cows are just rocking along now, and they are all happy as bears.” The robot is on duty 24/7, but shuts down four times a day for 30 minutes to clean itself. One robot can manage a herd of 60 cattle. The Spence farm has about 50 cattle, and the robot is working most of the time. “It’s only inactive GoodLifeMagazine.ca | 99
Thanks to the robot, we don’t have to miss family dinners, kid’s hockey games or anything like that.”
about 15 per cent of the time,” she estimates. And if there’s a problem, the robot calls. “We get a telephone call from the robot about once a month,” she explains. Problems could include anything from a cow kicking off a milking hose to a mechanical issue. “Most of the time, we just need to go in and press the reset button.” When the robot breaks down, getting help isn’t a problem. “Lely, the company that manufactures the robot, offers great service. Nine times out of 10, they can solve the problem quickly over the phone, and they also offer speedy on-farm service calls.” Lely also supplies a detailed manual and posts several YouTube videos showing farmers how to fix common problems. Increased flexibility is the number one reason why farmers make the switch. “Our family and social life have improved dramatically because
we aren’t tied to the barn for set milking times,” she explains. Before the robot, the cows had to be milked daily at 5:30 a.m. and 4 p.m. There was no flexibility. “Growing up, my dad missed all of our sporting events because they were always held during milking times.” Now, things are different. This year, Spence’s parents (aged 55 and 56) were able to take their first weeklong destination vacation because less staff is required to run the farm. The traditional system required three full-time people to milk. Today, only one person is needed on-site to do the chores and everyone pitches in to help out. “Thanks to the robot, we don’t have to miss family dinners, kid’s hockey games or anything like that.” It also makes the business more financially sustainable because it frees up time to farm the crops and allows Spence to have an off-the-farm
From sweet to savoury, dairy products offer amazing culinary versatility. Here are some tasty recipes courtesy of the dairy Farmers of Canada. more recipes can be found at www.dairygoodness.ca.
QuInOA greeK SAlAd
mAde wITH mIlK
job in the agriculture business. “I love cows, so all of my jobs have been cow related,” says the young farmer who also works as a cow semen salesperson. “Some people have hobbies — cows are my hobby. It’s just my thing. ”A robotic farm also cuts back on the physical toll that farming can take on your body. “I can manage all of the chores myself if I need to,” she admits. “Most of the heavy physical work, such as lifting has been eliminated. Robotics makes farming life much easier.” Robotic farming can even include automated feeders. The cows are also happier, healthier and more productive. “Life is pretty comfortable and stress free for them,” admits Spence, who knows all of the milking cows by name. “And that’s important to us because we love our cows.” At the robotic farm, the cows can wander freely, relax on straw-covered mattresses and can get milked whenever they want. The robot also proactively monitors milk quality and herd health. For example, if a cow has mastitis or hasn’t been milked within a certain time period, the robot will send out an alert. “I’m constantly on my iPhone checking the status of our cows,” she admits. The farmer can even send a message via her iPhone telling the robot to direct the cow into a private stall for further examination if a health problem is indicated. All of these features are important to dairy farmers, who can now look forward to a new generation being interested in staying involved, eventually taking over the farm. “It’s definitely the future of dairy farming,” she admits. Speaking of the future, the Spence family plans to purchase another robot and move their second herd of 40 cows into the robotic barn. “Right now, we just call the robot ‘robot,’ but that will definitely change when the second one arrives. We’ll come up with fun names to tell them apart,” she says with a smile.
IngredIenTS: 1 cup (250 ml) milk 1/2 cup (125 ml) water 3/4 tsp (3 ml) dried oregano 1/4 tsp (1 ml) salt 1 cup (250 ml) quinoa, rinsed
Our dieticians’ favourite!
2 tomatoes, chopped
a hearty make-ahead salad ready for lunch.
1 sweet pepper, (any colour), chopped
grated zest of one lemon 2 tbsp (30 ml) lemon juice
1 english cucumber, chopped
100 | GoodLife Barrie Edition - September October 2015 ■
1 cup (250 ml) drained, rinsed, canned red beans 1 cup (250 ml) diced canadian Feta cheese
1/4 tsp (1 ml) pepper
•Prep. Time 20 mins •Cooking Time 30 mins •Yields 4 servings
(Photos and recipes courtesy of the Dairy Farmers of Canada)
1/2 cup (125 ml) diced red onion
In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients.
3 PRoJeCTS in
one weekend to make the most of fall
If your summer was anything like mine, it probably flew by before you even realized that the season was in full swing. This is typically the time of year that I start to hear from homeowners realizing that a lack of enjoyable outdoor space is cutting into their playtime in the sun.
Carson Arthur when not in the dirt with his eco-friendly landscape design company, Carson stays busy building, planting, writing or designing as a featured guest on CityLine. His new show Critical Listing is currently airing on HGTV Canada. You can check him out at carsonarthur.com
GoodLifeMagazine.ca | 101
utumn may be upon us but the warm weather isn’t over yet! Here are three projects you can tackle in one weekend to make the most of your remaining warm weekends. Illuminate your outdoor space With fewer bugs and beautiful breezes, there’s no excuse to spend fall evenings inside. Why not use the weekend to make your outdoor space after-hours friendly? Whether it’s lanterns on the deck or a candle-lit dock, I find illuminating your outdoor space creates a warm and romantic setting once the sun goes down. Ultimately, aesthetics are great but functionality is also key. Urban fire bowls or infrared heat lamps are also great way to instantly make your space cozier and once you add a few extra pillows and blankets, you’ll have a hard time ever heading back indoors. Get your garden ready for the season ahead With warm soil conditions, early fall is still a fantastic time to plant and prepare your garden for the colder months ahead. In fact, planting your shrubs and trees now will ensure root systems grow before the ground freezes, while the cooler, wetter temperatures means less watering is needed. Win-win! Many people give up on planters when the cool months arrive, but in fact, they provide the flexibility to move your micro-gardens indoors should the temperatures become inhospitable for growth. When choosing planters, particularly over fall and winter, it’s important to choose durable material that will stand up to the weather. Plastics and terra cottas, for example, run the risk of cracking, 102 | GoodLife Barrie Edition - September October 2015 ■
while robust materials such as metal or wood are more resilient to the outdoors. I love using MicroPro Sienna wood for planter beds because it doesn’t require initial staining (talk about a timesaver!), it looks great, and it’s affordable. Best of all, Sienna has set new environmental benchmarks so it minimizes toxins leached into soil. You can request easy-to-follow plans on its website to get this backyard project started – and completed – in no time. Create some privacy Putting up a simple privacy screen between you and the neighbours has never looked so good or been so easy. With outdoor materials and fabrics, trifold privacy screens are a temporary decorative piece that adds colour and character to any deck or balcony. The key to maximizing the benefits of a privacy screen is to put it close to where you need the most protection but far enough away that it doesn’t crowd your useable space. Find the spot that’s not too close and not too far away. Ultimately, have fun with it. I love repurposing old household furniture, such as doors or an old fence panel. It’s a fun and economical way to add a personal touch and they are fabulous conversation pieces. Plus, they can be easily moved around, allowing you to change-up the look of your backyard with a moment’s notice. If you’re feeling extra creative, I love to attach hooks and hang potted plants to add a fun splash of colour. This fall, don’t let the cooler weather keep you cooped up. You’ll be surprised how much mileage these simple changes can make for your outdoor enjoyment.
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104 | GoodLife Barrie Edition - September October 2015 ■
BY SARA CARSON AND KIM GARRAWAY
he’s a server in a restaurant who dreams of becoming a nurse. She’s a secretary who wants to become a chartered accountant. She’s a stay-at-home mom thinking of going back to school. But she won’t apply to college because, financially, post-secondary education seems out of reach. These are the women who motivated Barrie resident Giselle Bodkin to develop Georgian College’s Women’s inTUITION fundraising campaign. Inspired by a Women Moving Women event she attended, Bodkin is recruiting 25 women, who will each enlist nine other female colleagues, friends or family members, to donate $50 a month for five years. In total, she hopes to raise $750,000, with 100 per cent of it going directly to scholarships for female students in certificate, diploma and degree programs. The need is there. Of the 24 public colleges in Ontario, Georgian ranks fourth when it comes to the percentage of students who access financial assistance through the Ontario Student Assistance Program (OSAP). “Women in our communities will gladly donate to breast cancer research, to charity golf tournaments and to the food bank, but we’re not donating enough to education,” says the partner at BDO Canada. The words of one donor, Dr. Margaret McGillis, have really resonated with Bodkin. “Maggie said, ‘if we don’t get women on their feet and confident, we are missing a population with a set of eyes and ears and brain cells that can see issues and problems in maybe a totally unique way.’”
Bodkin thinks of her late sister-in-law Leanne Kavanagh when she thinks of the female students this fund will help. About 25 years ago, Kavanagh was working in an Orillia bar, making minimum wage to put herself through Georgian’s nursing program part-time. Her parents couldn’t afford to help her and she didn’t qualify for financial aid. Through perseverance, Kavanagh went on to have a long career as a registered nurse at Trillium Manor. When Kavanagh passed away from brain cancer, a note from one of her colleagues touched Bodkin. “Dr. Hall said Leanne was the embodiment of what nurses should be. You see, Georgian College isn’t just giving people a leg up, it’s graduating fantastic people. It’s giving people opportunities.” Bodkin spends hours each week sharing her passion for education with women in the communities Georgian’s seven campuses serve, and beyond. She’s hoping to personally recruit 75 women to be part of the campaign, out of the total goal of 250 women. “I’m a doer. I want to get involved. I want to add value,” she says. In November, the 250 women will be invited to a celebration in the Sadlon Health, Wellness and Sciences Centre, sponsored by Metroland Media Group and Meridian Credit Union. There will be live musical entertainment, gourmet hors d’oeuvres but most importantly, says Bodkin, the chance for the donors and students to network. “We want the girls at Georgian to meet these successful women. Some of them are professors, accountants, lawyers. These are all the careers that women are doing in Barrie and we’re very successful.” Bodkin asks that if you value education, to join her in this movement. Visit GeorgianCollege.ca/womensintuition to learn more.
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GoodLifeMagazine.ca | 105
Barrie gets ready to
BY LAURIE WATT
laugh out loud Talk Is Free Theatre artistic director Arkady Spivak’s upcoming venture is already getting good reviews from some of the greats in the comedy world. The Barrie International Comedy Festival is serving up laughter over lunch, late-afternoon pick-me-ups and evening headline performances from Sept. 15 to 20.
106 | GoodLife Barrie Edition - September October 2015 ■
have Andrea Martin from New York City and Brent Butt from Vancouver,” Spivak said. “They’re not just passing through down on their way to somewhere else. It’s like a boutique.” Butt, a comedy-festival veteran, agreed the local festival’s lineup is fabulous. “It’s getting bigger every year,” Butt said. “I’m a little biased. I think comedy festivals are great. They put the focus on the art format and they’re a good place for younger comics to get an audience.” For Jo-Anne Waytowich, whose Ivanka character has similarities to someone in everyone’s family, the festival will be a new experience. “This is my first comedy festival. I’ve never done anything like this before. I’ve been in theatres across Canada. The longest stint I ever did was 64 shows at a dinner theatre in Edmonton,” said Waytowich. “It’s going to be great. I can’t wait to go to other people’s shows and see how they work. It’s great for me to see who’s out there and how they do what they do.” Even Martin, a two-time Tony Award comedienne and actress, credits Spivak’s creativity and sense of adventure. “It’s extraordinary what Arkady is doing,” Martin said from her New York City home. “I hope people come out and be prepared to laugh.” The comedy festival, which opens with a gala evening on Sept. 15 and wraps up Sept. 20, features acts at both the Georgian Theatre and the Mady Centre for the Performing Arts. Tickets are available at the box office at 1 Dunlop St. W., by calling 705-739-4228 or online at theatres.barrie.ca. Tickets begin at $39 plus HST.
Thanksgiving Inspiration with Nancy & Michael
Delivering Premium Quality with Old Fashion Service From Our Family to Yours! It’s starting to get chilly outside but it’s warm and cozy choices of veal and chicken parmigiana, lasagna, at Cordino’s. meatball and brisket, all made from our family recipes. We are excited to offer our new Personal Chef As a family owned neighborhood butcher shop and Personal Services of weekly fresh ready-made meals. With restaurant, we continue our commitment to deliver Chef dishes like lasagna, chicken cacciatore, penne premium products from our 24’ butcher counter. Services All our products are local, hormone and antibiotic Bolognese, chicken and sausage jambalaya, Italian ragout and many more made with of weekly free, and of the highest quality possible, featuring fresh fresh local, seasonal ingredients. All prepared products such as dry aged beef, Mennonite chicken ready-made with Cordino’s commitment to quality. We want and Berkshire pork. meals to provide your family with nutritional meals Call Nancy or Michael to order your Thanksgiving $19.95 on those busy week nights. Visit our web page turkey today. Feel good knowing that YOUR family’s ( feeds four) or facebook to find out what’s on the menu. dinner begins with our higher quality meats. This fall we have added an expanded hot table For more information visit us at 409 Yonge Street trattoria to include more Italian classics such as stuffed www.cordinosbutchershop.ca peppers, manicotti, cannelloni, alongside our regular Or call us at 705-252-5365
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events|things to do
and Release Me (And Let Me Love Again). Tickets start at $45. casinorama.com.
Celebrate fall. The Downtown Barrie Autumn Harvest Cider and Sweet festival takes over Memorial Square Oct. 3 from 10 a.m. to 2 p.m. Enjoy free apple cider and autumn themed cake compliments of the Downtown Barrie Business Association. Other family fun activities will include carnival games, face painting, and horse-drawn wagon rides.
THINGS TO DO
in Barrie and surrounding areas
THE TRAGICALLY HIP SEPTEMBER 16, 18 & 19 CASINO RAMA
See a comedy legend. Bob Newhart hits the Casino Rama stage Sept. 12 at 9 p.m. Famous for his deadpan delivery, he is one of the most successful and beloved comedians of his generation and was the star of the hit TV sitcoms The Bob Newhart Show and Newhart. Tickets start at $29. casinorama.com.
Get Folky. The Tiffin Bay Folk Club presents Calan at the Midland Cultural Centre Sept. 13 at 8 p.m. Tickets are $20 in advance or $23 at the door. midlandculturalcentre.com.
Get hip. Casino Rama welcomes The Tragically Hip Sept. 16, 18 and 19. The band is on it’s Fully and Completely North American Tour. Hear them perform hits like Wheat Kings, At the Hundreth Meridian, FiftyMission Cap and Fully Completely. Tickets start at $65. Showtime is 8 p.m. on Sept. 16 and 9 p.m. on Sept. 18 and 19. casinorama.com.
Laugh out loud. The thirdannual Barrie International Comedy Festival hits the city Sept. 16 to 20 with top-notch Canadian and international comedians. Most of the events take place at the Georgian Theatre, 1 Georgian Dr., and the Mady Centre. tift.ca or 705-792-1949.
Celebrate crafts. The Simcoe County Quilt, Rug and Craft Fair showcases heritage crafts from throughout the region at the Simcoe County
Museum Sept. 18 to 20. The Simcoe County Arts and Crafts Association Members Boutique is also a must-see with folk art painting, knitting, beadwork, and more for sale. Regular museum admission rates apply. museum. simcoe.ca or 705-728-3721.
Race a beaver. The 5th Annual Great Canadian Beaver Race and Festival hits Heritage Park Sept. 20. The festival, hosted by the Kempenfelt Rotary Club, features exhibitors, artisans, vendors and, of course, the annual Beaver Race. Admission is free. Race beavers will be for sale at the festival. barriebeaverfestival.com.
Have a haunting good time. Chappell Farms, 617 Penetanguishene Rd., hosts its annual Pumpkin Festival and Haunted Adventure Sept. 21 to Oct. 31. Pick a pumpkin, explore a corn maze, enjoy a wagon ride and get spooked in a haunted barn. chappellfarms.ca or 705721-1547.
Celebrate history. Carnegie Days, an annual arts festival inspired by the MacLaren Art Centre building’s origins as a 1917 Carnegie Library, runs Sept. 24 to 27. Explore the role language plays in contemporary art through exhibitions, public art projects, performances, readings, artist talks, film screenings, tours, and workshops at the gallery and locations throughout Barrie. maclarenart.com.
108 | GoodLife Barrie Edition - September October 2015 ■
Get cultured. Discover the world of artists, creators, curators, and designers at work in their community and enjoy free, hands-on, interactive activities throughout the city in unexpected places as part of Culture Days. The event runs Sept. 25 to 27 at various locations in Barrie. barrie.ca.
Face your fears. Tears for Fears is at Casino Rama Sept. 25 and 26. The band is best known for Everybody Wants to Rule the World, Shout, Head Over Heels and Woman in Chains. Showtime is 9 p.m. and tickets start at $35. casinorama.com.
Relive Beatlemania. The Fab Four take over the Casino Rama stage Oct. 3 at 9 p.m. Here note-perfect live renditions of classic Beatles’ songs like Twist and Shout, I Want to Hold Your Hand and A Hard Day’s Night. casinorama.com.
Find a masterpiece. The Images Thanksgiving Studio Tour takes over Barrie and area Oct. 9 to 12. This artist-run, juried event is one of Ontario’s finest and longest running studio tours. Forty outstanding artists and crafts–people will exhibit their work over the four days at 16 different studios. images-studio-tour.com.
Catch a prize. The Barrie Fall Fishing Festival takes over Kempenfelt Bay Sept. 25 to Oct. 4. The annual catch and release perch fishing event, presented by the Rotary Club of Barrie Huronia, encourages everyone to come out and cast a line for a chance to win some great prizes. bfff.ca or 705-720-7132.
Be serenaded by a legend. Casino Rama welcomes Engelbert Humperdinck Oct. 2 at 9 p.m. He is best known for After the Lovin’, The Last Waltz
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events|things to do
18th Annual Barrie Film Festival october 9 Uptown Theater
Hear a Grammy winner. Casino Rama welcomes Ray Stevens Oct. 9 at 9 p.m. The multi-platinum selling musician has spent more than 50 years in the music business, with a career that includes more than 25 million albums and five million videos sold, two Grammy wins and 11 nominations. He is best known for The Streak, Mr. Businessman and Everything Is Beautiful. Tickets start at $42. casinorama.com.
Watch a flick. The 18th Annual Barrie Film Festival is at the Uptown Theater and parts of downtown Oct. 16 to 25. Bringing people together to experience extraordinary films from Canada and around the world, the festival includes guest speakers, parties, short film competition and director’s brunch. barriefilmfestival.ca.
Feel the love. Air Supply flies into Casino Rama Oct. 16 and
17. The duo is best known for Making Love Out of Nothing At All, All Out of Love, Lost In Love and Every Women In the World. Showtime is 9 p.m. and tickets start at $30.
Have one last blast. The Simcoe County Museum and the Historical Construction Equipment Association of Canada present Last Blast on Oct. 17 from 10 a.m. to 4 p.m. Each year the museum powers up heritage equipment for one last blast before the winter. Ride out to the gravel pits on a people mover for a tour. See live demonstrations of steampowered equipment, vintage road building, rock crushing, grading, hoisting and much more. Regular museum admission rates apply. museum.simcoe.ca or 705-728-3721.
Explore the roots. Tiffin Bay Folk Club presents Scarlett Jane Oct. 22 at 8 p.m. at the Midland Cultural Centre. Andrea
Ramolo and Cindy Doire are rootsy folk/ pop duo Scarlett Jane, celebrating the release of their new album. Scarlett Jane presents stories like postcards: vivid, immediate and rich in detail. midlandculturalcentre.com.
Feel some good vibrations. Casino Rama welcomes The Beach Boys Oct. 22 and 23. Original band members Mike Love and Bruce Johnston perform the legendary group’s greatest hits, such as Surfer Girl, I Get Around, Surfin’ U.S.A., Good Vibrations and Kokomo. Showtime is 8 p.m. on Oct. 22 and 9 p.m. on Oct. 23. Tickets start at $30. casinorama.com.
Get a little classical. The Barrie Concerts and Georgian Music series bring top international musicians to Barrie. The first concert of the season is Oct. 24. The classical series include choirs, orchestras, singers and more. Subscriptions are available for full series, and for individual concerts. barrieconcerts.org.
All aboard! Train rides into Casino Rama Oct. 24 at 9 p.m. The band is known for Hey, Soul Sister, Drive By, Drops of Jupiter and Marry Me. Tickets start at $60. casinorama.com.
Scarlett Jane October 22 Midland Cultural Centre 110 | GoodLife Barrie Edition - September October 2015 ■
Get spooked. The Simcoe County Museum hosts An Evening of Halloween Oct. 27 and 29 from 6 to 8:30 p.m. Bring your
Last Blast October 17 The Simcoe County Museum friends and family to celebrate Halloween with games, activities and treats for all ages. There will be a Haunted Haven for the brave souls and a Boo Barn for the younger goblins. Regular museum admission rates apply. museum. simcoe.ca or 705-728-3721.
Rock out! Kings of Chaos hit the Casino Rama stage Oct. 30. Kings of Chaos is an all-star lineup comprised of members of some of the biggest names in rock. The members of Kings of Chaos perform their own greatest hits, as well as other classic rock songs, making them the ultimate tribute band. Tickets start at $32 and showtime is 9 p.m. casinorama.com.
Roll in the aisles. Comedian Kathy Griffin brings her Like a Boss tour to Casino Rama Oct. 31. This two-time Emmy and Grammy award-winning comedian will have you laughing out loud with her universally recognized brand of pull-no-punches comedy. Tickets start at $35 and showtime is 9 p.m. casinorama.com.
Head to the Wild West. South Simcoe Theatre presents Ned Durango Nov. 5 to 22. An aging television cowboy star comes to the aid of an economically troubled small town, Big Oak, in this funny, often moving musical, which delivers a comedic yet touching story of big dreams and of new beginnings. southsimcoetheatre.com.
THE NORTH RESTAURANT AND WEST EVENT CENTRE
Be a bat out of hell. Meat Loaf hits Casino Rama Nov. 5 at 8 p.m. He is best known for I’d Do Anything for Love (But I Won’t Do That), Paradise by the Dashboard Light and Bat Out Of Hell. Tickets start at $50. casinorama.com.
Laughter the blues away. Wayne Brady is at Casino Rama Nov. 6 at 9 p.m. This Emmy-nominated comedian returns to perform his hilarious improv and amazing impersonations. Tickets start at $25. casinorama.com.
See live comedy. Comedian Brian Regan hits the Casino Rama stage Nov. 7 at 9 p.m. Displaying the perfect balance of sophisticated writing and physicality on-stage has made him one of North America’s premier comedians. Tickets start at $37. casinorama.com.
Go roving. Tiffin Bay Folk Club presents The Irish Rovers – 50th Anniversary Tour at the Midland Cultural Centre Nov. 8. Band members hail from Ireland and one from Scotland, however the Irish Rovers formed in Toronto. They have produced over 40 albums in North America with many more internationally. Tickets start at $52.50. midlandculturalcentre.com.
In 2012 The North moved into its existing larger two-storey Victorian building with private party rooms for catering and special events. For large scale catering Chef Marco has opened The West Event Centre, suitable for any event or corporate function for up to 250+ people. Still offering his signature dishes in banquet style menus, Marco and his team assure the highest quality of food, awesome presentation, and impeccable service. The West is ideal for baptisms, Christmas parties, Bar Mitzvahs, weddings, and any special occasion.
49 Mary Street, Barrie • 705.812.2192 www.TheNorthRestaurant.com 146 Toronto Street, Barrie • 705.792.3411 www.TheWestEventCentre.com
October 2-4, 2015 Whether you are a closet cookbook addict or a self-diagnosed foodie, don’t miss this opportunity to meet these celebrity cookbook authors and other culinary specialists, participate in interactive culinary demos, workshops and hand-on experiences or just hang out with the cookbook obsessed.
Line up of personalities includes: Jamie Kenn
“BEST TASTE OF INDIA”
STYX NOVEMBER 13 & 14 CASINO RAMA
Sail away. Styx sails into Casino Rama Nov. 13 and 14. The band is best known for Come Sail Away, Renegade and Mr. Roboto. Tickets start at $45 and showtime is 9 p.m. casinorama.com.
“MOST DELICIOUS BUTTER CHICKEN” ~TV Guide
it h Ros e Murray & Elizabeth Baird
Mat t Basile
Buy Your Tickets NOW! – S PAC E I S L I M I T E D –
Be captivated. Talk is Free Theatre presents Gotcha Nov. 19 to 28. A 16-year-old ex-pupil – a solitary figure exhausted by his own anonymity within the school system – hold three teachers hostage by threatening to blow them up. tift.ca.
For more information contact: 1-866-645-8121
128 DUNLOP ST. E., DOWNTOWN BARRIE 737.1821
E B RID AC
See St. Nick. Santa comes to Barrie for the annual Santa Claus Parade and tree lighting in downtown Barrie Nov. 21. The parade is free to watch and the treelighting ceremony includes carols, hot chocolate and fireworks. barriechamber.com or downtownbarrie.ca.
B ACE RIDGE
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38,383 3,457 AWD100A
37,076 3,223 37,137 $3,284
43,326 4,464 AWD100A
379 Bayfield St., Barrie ON
The Illusion of Art “I can’t draw a stick figure for my life,” says collage artist Leonora Husveti-Frenette, “and I have a lot of things to say, so if I can borrow pieces for my art, why reinvent the wheel?”
By Dawn Ritchie
he World Wide Web is where Husveti-Frenette borrows her pieces. With a predetermined theme in mind, she scours the web for images to download and resize, prints them on archival acid-free photo paper, then trims and assembles her vivid creations on mounting board. She is quick to reference Paul Gauguin who said, “Art is either plagiarism or revolution,” and so declares, “With collage it can be both plagiarism and revolution.” Art can and does spring from found items. Pablo Picasso was known to transform sale flyers, old bicycle seats and the very fish bones from his evening dinner into objets d’art. One can only imagine what he would have done in the age of the Internet. »
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Art should comfort the disturbed and disturb the comfortable.” – Banksy So it can be said that Leonora Husveti-Frenette is an artist of her time with her Internet-fuelled inwardly reflective collaged selfies. “I listen to myself and to whatever needs to come out. It’s poetry. Intuitive.” Her work is indeed arresting, flashy, even frenetic in tone and somewhat reminiscent of Frida Kahlo’s disturbing art pieces – a comparison Husveti-Frenette admits to having heard on multiple occasions. Her response is to quote street artist Banksy, “Art should comfort the disturbed and disturb the comfortable.” The comparison to Kahlo persists for the fact that both artists suffered crippling back injuries. Kahlo’s accident was vehicular. For Husveti-Frenette, it was the toll of her years on the stage. A former illusionist’s assistant, Husveti-Frenette performed on cruise ships around the world and was benched only by a back injury sustained from repeatedly
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turning herself into a human pretzel for illusions. “I couldn’t do the magic anymore. Insomnia was wreaking havoc with my sleep. Travel was challenging. I would be wheelchaired around in airports and then have to do a show at night.” The injury literally sent her to the drawing board. “I had a deep desire to express myself in visual arts. The costume making, the poetry, it’s in my blood.” But the skills still evaded her. Which begs the question: must an artist be trained in the fundamental elements of art to be considered a legitimate artist? If one argues yes, then one should also ask, must a composer be able to read music to be respected as a true musician? Paul McCartney – one of the greats – can’t read a note. The value of art ultimately lies in the composition’s facility to convey a narrative and summon a catharsis from artist and patron and Husveti-Frenette is convinced her work does just
BEST BRUSCHETTA that. “I watch people look at my work and they are smiling. I feel I have something to say and I connect with people. The personal is the universal. We are all connected to the experiences – loss, joy, happiness. Writers, musicians, artists, we are the story keepers of humanity. We are giving a voice to people who feel the same things but may not be able to put them in this form. We are the record keeper of the human condition.” For Husveti-Frenette it was a meteoric rise on the local art scene. A newcomer to the arts in 2012, by 2014 she had won the Alice Forestell Award for the most promising emerging artist. “I was working in textile and it was a very complex piece. I called it Winter’s Grief … and I was so slow. The ideas were so fast and the execution took too long. I had to switch to a faster medium and that sent me to collage.” But old habits were dying hard. The speed of her creations did not fulfill a feeling of emptiness. Her formerly demanding schedule with the rush of constant bookings left a deep void in her life, so she began booking art shows in their stead. Husveti-Frenette laughs that she’s now been in more shows – 60 to date – than she has completed art pieces – 35 pieces, so far. While many artists spend years developing their craft before daring to release their work, Husveti-Frenette leapt into the fray the very moment she put her scissors to work. Her initial piece about the letting go of her old life was entered in a juried show. “It needed to go into the world. I found after I expressed the grief that I was able to move on … and then I was open in a good way.” Since that day Husveti-Frenette has tracked her acceptance rate to juried shows. “I have a 95-per-cent acceptance rate. I feel blessed and very fortunate. I’ve gotten so many green lights from day one – with the art – everywhere I go.” So it’s not without irony that Husveti-Frenette has the artistic chutzpah to sign all of her work with the clipped out letters of her initials, LHF – like an anonymous ransom note. Is it her final wink and nod at holding your attention captive for a few brief moments? “I like to rock the boat,” says Husveti-Frenette, “… but not tip it over.” See Husveti-Frennette’s work next at The Hungarian Inventions and Innovations Art Exhibit at the Columbus Centre in Toronto for the month of October, 2015.
• 6 Ripe Tomatoes Diced • 2 Teaspoons California or fresh Garlic Chopped • 7 Leaves Fresh Basil chopped • 1/2 teaspoon each Salt and Pepper • 1 Tablespoon Extra Virgin Olive Oil
• Splash of Sicilian Lemon Balsamic • Splash of Garlic Olive Oil • Chopped Cilantro to taste • Traditional Balsamic Condimento to drizzle on top • 1/4 cup Parmesan Cheese for garnish
Blend ingredients in a bowl and spoon onto sliced Baguette French Bread. All Oils and Balsamics are available at Barrie OIive Oil
51 Collier Street • Barrie 705-503-OILS (6457) • www.barrieoliveoil.com
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116 | GoodLife Barrie Edition - September October 2015 â–
Clipping along in
R O YA L S T Y L E Story and PhotograPhy By Bart card
t was 34 years ago, but seems like yesterday, when the Tall Ships Race arrived in Bermuda. They had travelled from across the globe, arriving in my native waters and awe-struck Bermudians could only watch, wonder and dream. It was 1976 and America was celebrating its bicentennial. The tall ships had set a course for New York and July 4th to ring in Americaâ€™s Independence Day. Some had started at Gdynia, situated between Poland and the then U.S.S.R, while the Europeans joined the trek in Plymouth en route to the Canary Islands, at which time some 48 ships were part of the race. From the Canary Island to Bermuda, the fleet was 92 ships strong before they would join in the fun in Newport, Rhode Island and pageantry in New York City. The July 4th parade up the Hudson River drew millions and later the ships dispersed to share the spirit of the age of sail with other U.S. ports. Included in this fleet was the Kruzenshtern, a U.S.S.R. marvel built in 1926 to specs some 378 feet in length, carrying 68 crew and another 168 cadets. Bermudians were fascinated as it nestled in our Bermuda waters, with its menacing black hull. The Russians are coming, we would shout; remember, it was a different world at that time. Âť
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The Royal Clipper carries just 227 guests in luxurious style. A full 19,000 square feet of open deck and three swimming pools create a wonderfully spacious and expansive outdoor environment.
You have to go back to 1902 to recall the largest, fasted sailing ship the world had ever seen. The legendary Tall Ship Preussen dominated the seas, only to be gone a few short years later. And while the Kruzenshtern was a sight, it could not compare to the Royal Clipper, merely the world’s most magnificent sailing ship. The Royal Clipper has the proud distinction of being the largest and only five-mast, fullrigged sailing ship built since her predecessor was launched at the beginning of the last century. Growing up on the blue Bermuda waters, it has been a lifelong dream to sail a Tall Ship; a dream that became reality during an 11-day cruise aboard the Royal Clipper, where I was joined by my wife Sarah Jane. And how’s this for a “small world” reference? The captain of the Royal Clipper – Captain Sergey Utitsyn – was a Junior Officer aboard the Kruzenshtern during the stint off Bermuda in 1976. In fact, Sarah Jane had even boarded the 118 | GoodLife Barrie Edition - September October 2015 ■
Kruzenshtern during its time in Bermuda and toured its majestic construction. The Clipper is a splendid sight to behold. You might think she was an apparition from the grand age of sail, but the Royal Clipper is as new as tomorrow, boasting state-of-the-art navigation systems as well as every comfort and luxury one could wish. For connoisseurs of sail cruising, the 439-foot Royal Clipper offers the ultimate sea-going experience, balancing the grandeur, adventure and tradition of sailing with the superb service, amenities and accommodations of the finest modern yacht. Inspired by Swedish entrepreneur Mikael Krafft, Star Clippers includes the Royal Clipper and her sister ships, Star Flyer and Star Clipper, and represent the only major true sail ships ever built on which no seaman ever needs to climb the masts to handle sails. A simple button lays the propeller blades almost flat against the hull when the vessel goes to sailing mode, largely
eliminating resistance to the flow of water along the sleek sailboat hull. The Royal Clipper is named in the Guinness World Records as the “largest square rigger sailing ship in service”, but Star Clippers is currently building a new ship which will take the title as it will be modelled on the sailing ship France II, commissioned in 1911 and was at that time the largest square-rigger in the world with five masts. We left Toronto for two days of relaxation and sightseeing in Rome before boarding the Royal Clipper for the Mediterranean, which it sails during the summer and fall seasons, before repositioning in the Caribbean during the winter and spring. The Royal Clipper carries just 227 guests in luxurious style. A full 19,000 square feet of open deck and three swimming pools create a wonderfully spacious and expansive outdoor environment. Find your secret hideaway on one of the hidden balconies on either side of the bow. Or climb the mast (with safety harness provided) to one of the passenger lookout crow’s-nests where you’ll have the grandest view of all.
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Sabransyah Muhammad, a qualified sail-maker and rigger who repairs the sails with a large sewing machine situated right on the deck.
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The interior spaces are just as dazzling. They include a three-deck atrium that funnels sunlight into the elegantly appointed three-level dining room, featuring open-seating dining, deliciously prepared cuisine and a no-tie dress code. A convenient marina platform lowers from the stern for water sports and diving. And the ultimate unique experience, the oneof-a-kind Captain Nemo Lounge, is the site of the spa and health club with underwater glass portholes. As most are aware, every cruise line always includes an invitation from the captain to meet for cocktails. Not caring to tempt fate and afraid
I wouldn’t get the chance to share stories with Captain Utitsyn, I invited him for dinner instead. Generally, this is unheard of, but the good Captain was delighted with the offer, and especially more so after I reminded him – and he recalled – his visit to Bermuda aboard the Kruzenshtern. Joining the captain was cruise director Frederic Jansen and hotel manager Francesco Mazzoni. These men are the best in the business – friendly, down-to-earth, caring and passionate about their work. They even took the time to explain some of the work of the crew, including that of Sabransyah Muhammad, a qualified sail-
maker and rigger who I had watched earlier that day repair the sails with a large sewing machine situated right on the deck. Jansen is currently assigned to the Star Flyer whose home is now Tahiti and French Polynesia. With his six languages and enthusiasm, he manages to inspire an interest in the history and charm of all ports of call. Having contributed to making our Mediterranean cruise truly memorable, it makes us long to sample the delights of Tahiti. With Mazzoni, I experienced the second of my small world encounters on this trip. Francesco was sharing with me his experiences and history when he mentioned he had worked in one of the worldâ€™s most beautiful places. Of course, I had to ask where and should not have been surprised when he said Bermuda; needless to say we then had many recollections to share. He is the consummate professional ensuring that all the passengers needs were met, recommending wines and his favourite foods for us to sample. Our ports of call included Italy, Sicily and Greece, Montenegro and Croatia before returning to Venice, Italy and our flight back home. All the ports were delightful with various tours that could be booked on board. If you wanted something more leisurely, just walking around the beautiful old towns was a wonderful way to spend the day. Sarah Janeâ€™s favourite ports of call was Kotor, Montenegro situated in the bay of Kotor. The sail through the bay, much like a fiord, was truly breathtaking. The Old City of Kotor is a wellpreserved town built between the 12th and 14th century. Medieval architecture and numerous monuments of cultural heritage have made Kotor a UNESCO listed World Natural and Historical Heritage Site. For me, it was our stop in Croatiaâ€™s; noticing the tables set up for lunch guests along the waterfront and its beautiful turquoise waters. Fresh mussels and a tasty bottle of New Zealand Sauvignon quenched the palette before Sarah Jane and I ventured to the local markets to sample fresh vegetables, breads and cheese. Finally, our trip would not have been complete without a visit to Mount Etna. This active volcano on the east coast of Sicily is the largest active volcano in Europe, currently standing about 3,326 metres (10,910 feet) high, though it should be noted that this varies with summit eruptions. It is the highest mountain in Italy, GoodLifeMagazine.ca | 121
Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption.”
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south of the Alps, and by far the largest of the three active volcanoes in Italy, being nearly three times the height of the next largest, Mount Vesuvius. Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption. Although it can occasionally be very destructive, it is not generally regarded as being particularly dangerous, and thousands of people live on its slopes and in the surrounding areas. I have been sailing for more than 40 years, and thought I had seen it all. But deep down, after researching the Star Clippers before our trip, I knew we were in for something entirely special. Just waking up at 5 a.m. and sitting deck-side watching the sun and the sails rise was something to behold. I have been asked would I do the same trip once again. Absolutely! And how romantic it was that my wife was able to accompany me. Perhaps next time we can include my six children, partners and 10 grandchildren. That has adventure written all over it.
Bart Card is a food and travel writer. (905) 251-1258 or email@example.com For more information on Star Clippers, contact: www.starclippers.com Their new vessel, the fourth ship in the Star Clippers fleet, is expected to launch mid2017. The ship is being constructed in Croatia’s Brodosplit shipyard on the Adriatic coast, will carry 300 passengers with 150 cabins and be powered by 6,350 square metres of sail. There will be four bars, three swimming pools, a dining room, a library, a watersports platform and a spa. The company has also announced its return to Southeast Asia where it will operate a winter season in Thailand, Malaysia and Singapore. The Star Clipper will sail in December 2016 to its new homeport of Phuket, Thailand. This will be the first time the company has sailed to the region since 2010.
LIFESTYLE MBM SHOWS
23 RD ANNUAL FALL SHOW
The Award Winning Lifestyle Magazine comes to life this fall at the
Barrie Molson Centre September 26th and 27th. Presented by
Explore home and lifestyle solutions that fit your needs. Shop, compare, try, and buy from our many retailers. For more information visit:
inTUITION Transform the lives of women through the Power of Education Be one of the 250 female leaders to help raise $750,000 to support awards and scholarships for female Georgian College students. We will celebrate our success on Thursday, Nov. 5, 2015, 5:30 p.m., at the Sadlon Health, Wellness and Sciences Centre, Georgian College – Barrie Campus. Enjoy gourmet hors d’oeuvres, specialty cocktails, music, entertainment, networking and goodie bags. For more information contact: firstname.lastname@example.org
ACCELERATE your success GeorgianCollege.ca/womensintuition
RESTAURANTS - FOOD - ENTERTAINMENT THE NORTH RESTAURANT AND WEST EVENT CENTRE In 2012 The North moved into its existing larger two-storey Victorian building with private party rooms for catering and special events. For large scale catering Chef Marco has opened The West Event Centre, suitable for any event or corporate function for up to 250+ people. Still offering his signature dishes in banquet style menus, Marco and his team assure the highest quality of food, awesome presentation, and impeccable service. The West is ideal for baptisms, Christmas parties, Bar Mitzvahs, weddings, and any special occasion.
49 Mary Street, Barrie | 705.812.2192 | www.TheNorthRestaurant.com 146 Toronto Street, Barrie | 705.792.3411 | www.TheWestEventCentre.com
SOUTH ST. BURGER
There is nothing like a juicy burger. With a stylish, contemporary interior, South St. isn’t your regular fast food burger joint. Locally owned and operated, the two Barrie locations are now serving beer and wine. Choose from either a 4oz or 6oz fresh not frozen beef patty made from 100% additive free Angus Beef. With 30 traditional and gourmet condiments, you can personalize your order at no extra charge. Premium toppings include a selection of five real cheeses, grilled ginger glazed pineapple, Applewood smoked bacon, and sautéed mushrooms.
TRY SOMETHING NEW
421 Bryne Drive, Barrie | 705-797-0835 534 Bayfield St., Barrie | 705-727-0519 www.southstburger.com
RIPE JUICERY RIPE is a cold pressed organic Juicery specializing in hand crafted smoothies, organic cold pressed juices, cleanse programs, locally sourced salads and raw foods. At RIPE we pride ourselves on our commitment to organic produce, glass bottles, and locally sourced produce. At RIPE we offer a kids line, chia parfaits, acai bowls, salad jars, energy balls, kombucha & kefir water, hand crafted almond, cashew & quinoa milks, as well as our extensive line of cold pressed juices. We are dairy & gluten free as we boast a plant-based environment to support all of your health needs.
118 Dunlop St. East, Barrie, ON L4M 1P4 | email@example.com 705-503-RIPE (7473) | www.ripejuicery.ca
TARA AUTHENTIC INDIAN CUISINE Delighted to be considered Barrie’s finest, Chef Brothers Yar and Nur Mohammad have committed 25 years tantalizing the palates of their customers. Their culinary prowess makes Tara a most unique “palatal experience. Open seven days-a-week the alluring aroma will bring you in. Lunch Buffet available for $10.99.
128 Dunlop St. E. Downtown Barrie | 705.737.1821|
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SOUPHERB SOUPS Are you a “SoupSnob”? At Soupherb Soups, we LOVE food. We take soup recipes that have been shared in our family for generations and use only the freshest ingredients, creating soups that blend traditional recipes with flavours from a multitude of cultural inspirations. We cater to people with food sensitivities (ie: gluten free, dairy free, vegetarian, vegan, low sodium) but never sacrifice on taste! Soup is a staple food, as a meal or a side dish and something we take seriously! Soupherb Soups is a convenient and delicious solution for dinner or a quick lunch on-the-go!
130 Saunders Rd., Barrie | 705.309.0729 | www.soupherb.ca
DANNY’S FISH AND CHIPS We make the extra effort to hand-cut our chips and fillet our fish daily! Our Fresh Alaskan Halibut and chips is hand sliced fresh, just minutes before it reaches your plate. Our English style fish and chips are made from an old secret recipe (thinly battered) and passed down through generations and served alongside our famous home-cut fries. Just one bite and you’ll be hooked! We don‘t just claim to be the best, we prove it through honest workmanship and genuine caring. Voted “Your Favourite Fish & Chip Restaurant” in Barrie and celebrating 40 years this September!
411 Huronia Road, Barrie | 705-721-8998
PAINTERS PAINTERSHALL HALL
Barrie‘s Barrie‘sbest bestkept keptsecret! secret!Behind Behindananunassuming unassumingdoorway doorwayononClapperton ClappertonStreet, Street,just justup up from fromthe thefive fivepoints pointsinindowntown downtownBarrie, Barrie,those thoseininthe theknow knowgather gatherthroughout throughoutthe theweek week atata alittle littlegem gemnamed namedPainters PaintersHall HallBistro. Bistro. AAlong longhallway hallwayshowcasing showcasingmany manyofofBarrie‘s Barrie‘sbest bestartists artistsaffords affordstwo twooptions. options. Candlelight Candlelightmellows mellowsthe therefined refinedrustic rusticfront frontdining diningroom roomwhile whilethe theback backlounge loungebuzzes, buzzes, offering offeringa afantastic fantasticsmall smallplate platemenu menuand andterrific terrificwines winesbybythe theglass glassororbottle bottlefrom fromanan unpretentious, unpretentious,approachable approachablewine winelist. list.Stop Stopbyby“The “TheHall” Hall”you youwill willbe beglad gladyou youdid, did, and andsosowill willwe! we!
17 17Clapperton ClappertonSt, St,| 705.797.8844 | 705.797.8844| | www.PaintersHall.ca | www.PaintersHall.ca
THE FARMHOUSE The Farmhouse is a fun, fresh and family ready new restaurant, that is a must eat! At the Farmhouse we use only sustainable fish and the freshest meats and vegetables. We are animal lovers and tree huggers. Open for Lunch & Dinner 7 Days BREAKFAST Now Open Sat & Sun 8:30 am Sunday Nights ROAST BEEF DINNER 2 sides with dessert for $22 HAPPY HOUR Everyday 4-6 Spectacular view of Kempenfelt Bay • Private rooms – Catering – Perfect for Weddings
268 Bradford St | 705-737-0522 | www.thefarmhouse.ca
PIE WOOD FIRED PIZZA PIE ... Wood Fired Pizza is “real food done well”. Featured on The Food Network’s “You Gotta Eat Here” so you know you’re in for some good eats. The open kitchen area is where the hand-spun pizzas take shape, creating tasty crusts. Walk in the frontdoor and you will find the wood burning oven, cooking your made to order pizza in a mere 90 seconds!
Barrie 34 Commerce Park Drive | 705.725.9663 11 Victoria Street | 705.728.7952
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Collingwood 499 First St. 705.293.3900
KoHyang House is Barrie‘s First Korean Cuisine restaurant. Original Furusato owner Anna Kim is now at KoHyang House. It offers Korean cuisine as well as Japanese cuisine. It is located on Bayfield Street, just north of the Five Points. We recommend the Dolsot Bi Bim Bap, a dish of mixed vegetables and a choice of chicken, beef or tofu, served on a bed of rice. It is Korea‘s signature dish. The restaurant has dishes from other parts of Asia as well. There are teriyaki and tempura choices and a sushi bar, along with bento box combinations. Check us out on our website!
33 Bayfield Street, Barrie | 705.726.8989 | www.kohyanghouse.com
STICKY FINGERS BAR & GRILL Sticky Fingers is known for the best ribs and wings in town and we also have fantastic homemade pizza, pasta, burgers, pulled pork and more. Stop in for lunch or dinner at either of our locations and enjoy live music every Friday & Saturday night at our Dunlop Street location. Please check our website for our entertainment listings at: www.stickyfingers.ca
150 Dunlop Street W., Barrie | 705-721-8793 511 Bryne Drive, Barrie | 705-252-8793
IL BUCO RISTORANTE Old world charm meets great tasting cuisine! Spectacular view of the lake!! Relax and enjoy fine Italian Cuisine with a casual attitude. Enjoy vintage wine from our carefully selected wine list. Appetizers, Desserts, Italian, Mediterranean, Seafood, Steak, Tapas/small plates and Vegetarian. 31 Dunlop Street East, Downtown Barrie | 705.735.9595
TOWN & COUNTRY STEAKHOUSE Located in the heart of downtown Barrie, the Town and Country Steakhouse has continued to bring a traditional steakhouse experience to residents and visitors for over 40 years. From a delicious range of appetizers to our hand selected steaks and seafood or our famous Chateaubriand cooked tableside pared with a complementing wine, we have something to please every diner. We can accommodate private functions or meetings with WIFI and direct internet access including easily accessible free on-site parking. 76 Dunlop St. W. Barrie | 705.726.5241 | www.townandcountrysteakhouse.com
TAJ BISTRO • IndIan • ContInental • orIental
Located in downtown Barrie, Taj Bistro offers a delicious and varied menu of Indian and Oriental cuisine served up with a beautiful view of the waterfront. Choose from over 50 varieties of curry, a myriad of sides, kebabs and vegetarian selections, and even pasta and dim sum. For the Seafood lover we have something for you too. Come join us for a wide variety of cuisine all under one roof with the option of dine-in or take-out. We offer lunch specials daily between 11am – 2:30 pm. 140 dunlop St., e. Unit 101, Barrie | 705-252-taJ7 (8257) | www.tajbistro.ca
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in the crowd
dinner in white 2015 the heat was on at the innisfil arts, culture and heritage’s dinner in white on aug. 16. held on the grounds of cookstown koa, the annual event is a fundraiser for youth initiatives, workshops and programs. the location of the event is kept secret until 90 minutes before the event starts; guests bring their own cutlery, dishes, food and décor, and a party pops up. those in attendance compete for best dressed and best table décor honours.
PhotograPhy By LEIGH BLENKHORN 1. Gail Esau and Jeanette Luchese 2. Brenda and Dale Clair, Sharon and Ron Emmons, Beulah and Rev. Howard Courtney with Keith and Kim Robbins 3. Joan Reynar, David McGarrity and Fiona FlynnCooke 4. H.H. Niemann, Christina Luck, Maggie Grace and Pat Grace
5. Tammy Donnelly, Barbara MacRae, Sabrina D’Amour and Gerr Jackson 6. Stuart Miller, Mark Kolchetski, Sabrina Kolchetski and Malcolm Stephen 7. Nicole MacNeil, Dave MacNeil and Donna Miller 8. Ken Simpson and Dale Clair 9. Shel Goldstein, Michael Blackett, Maggie Chersey, Manuel Vera and Rosita Vera 10. The ladies of Table 12 and Table 7
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Royal Victoria Regional Health Centre
“A SIMPLE TEST SAVED MY LIFE” B
eing too busy could have cost Katherine Bacik her life.
Katherine, was thrilled to receive her treatment in Barrie.
And she fears there are many other ���� ���� ���� ��� � ����� �� ���� with the hectic pace of raising a young family they ignore their own health.
“I have two small children and having to travel to Toronto for treatment would have placed a ���� ������ �� �� �������� ���� the Alliston mother. “This is such a phenomenal opportunity to be able to have this care close �� ������
Katherine, 33, admits she procrastinated going in for her routine checkup, because she was focusing on her children – Ava, � ��� ����� � � ��� ��� ���� ���� something wasn’t right. That nagging instinct may have saved her life. A routine test caught her cervical cancer early enough that it could be removed through surgery. In fact, Katherine was the first gynecological patient to receive her life-saving treatment at Royal Victoria Regional Health Centre - a Gynecologic Centre of Excellence, one of only eight in the province. Previously, approximately 300 women in Simcoe Muskoka would have to travel for care each year. They can now access a full range of gynecological cancer services, including surgery, radiation, and chemotherapy, at RVH.
While the provincial government funds operating expenses, the state-of-the-art equipment and technology is entirely dependent on local support. Through your generosity, RVH can purchase ultrasound machines, colposcopes, a bladder scanner and a laser for colposcopy patients – all of which are needed to screen, diagnose and treat women.
“With your help, RVH can change care for women with cancer in the province and that is exciting,” says Dr. Jason Dodge, clinical lead, gynecologic cancer services with the Simcoe Muskoka Regional Cancer Program.
THE NEED IS NOW
To support women’s cancer services in your region go to http://foundation.rvh.on.ca/ or phone (705) 739-5600
Help Make each life better. Together.
in the crowd
Hockey Night in Barrie The eighth-annual Hockey Night in Barrie was a tremendous success Aug. 13, raising $228,450 in support of the Simcoe Muskoka Regional Cancer Centre and a children and youth mental health unit at Royal Victoria Regional Health Centre. The event has raised more than $1.4 million since it started. Fans were eager to see hockey greats like Walter Gretzky, Aaron Ekblad and the first overall pick in this yearâ€™s NHL draft, Connor McDavid.
PHOTOGRAPHY BY JANIS RAMSAY 1. Lawrence Barron with kids Trent, 8, and Taylor, 10 2. Ontario PC party Leader Patrick Brown and former NHL player Dale Hawerchuk 3. Barrie native and NHL Boston Bruins player Matt Beleskey
4. in back Dave Boushy and Stew Garner, with Jordan Boushy, Luke little and Joshua Boushy in front 5. Cathy and Kaitlyn Porter 6. Former Barrie Colts player and NHL Winnipeg Jets member Mark Scheifele signed autographs with former NHLer Mike Gartner
7. RVH president and CEO Janice Skot, centre, with volunteers Kathy Parliament, left, and Margaret Tervit, right 8. Adam Smith, Kevin Bubel, John Brassard, Joe Bubel 9. Steve Loftus, Shayne Young, Marc Hill, Zvi Lifshiz, Stephannie Schlichter and Richard Forward 10. Debra Deziel, Rob Hall, Nancy and Colin Savage 11. in back, Brad Domonsky and Shea Thurlow, with Johnny Decarli, 8, and Reed Domonsky, 8, in front 12. Referees Dan Marouelli, Ron Hoggarth and Rick Schaly
13. John Vellinga, Larry and Shirley DeWilde and Dino Melchior
13 130 | GoodLife Barrie Edition - September October 2015 â–
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GoodLife magazine is a lifestyle magazine published six times per year serving communites in Barrie, Springwater, Oro-Medonte, Innisfil & ar...
Published on Sep 16, 2015
GoodLife magazine is a lifestyle magazine published six times per year serving communites in Barrie, Springwater, Oro-Medonte, Innisfil & ar...