GoodLife South Simcoe Spring 2016

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GOODLIFEMAGAZINE.CA

GoodLife South Simcoe Edition

1THIN9GS IN THE KITCHEN:

Da Grazia Ristorante

toDO

GARDENING TRENDS: Pollinator Gardens

ALLISTON | TOTTENHAM | BEETON | THORNTON | MANSFIELD | ROSEMONT | EVERETT | UTOPIA

Kelly McCague Sales Representative

www.kellymccague.com kmccague@royallepage.ca Visit my website for additional photo and virtual tours.

THIS IS THE ‘LIFE STYLE’

Enjoy fabulous views of golf course, pond & forested areas from both deck & patio walkouts of the beautifully maintained bungalow with loft featuring granite counters, private mbr suite w/4 pc ensuite & more in popular Briar Hill!

OFFERED AT $615,000 MLS# N3441442

52 ACRES of ROLLING COUNTRYSIDE

All buildings recently constructed including 3+2 bdrm with 2.5 bathrm bungalow w/2 walkouts including basement, over looking country side.

Exceptional 6 stall horse barn, 2 run-in sheds, paddocks & oversized 3 bay garage.

Just minutes west of Alliston.

OFFERED AT $859,000 MLS# X3406336

NESTLED IN THE MULMUR HILLS

This inviting character country home offers many popular features. Stainless steel kitchen appliances, 2 propane fireplaces, hdwd flrs, walkout to 2 verandas. Surrounded by 6 acres, enchanting woodlands & stream. Outbuildings & 2 driveways.

OFFERED AT $589,900 MLS# X3423427

ATTRACTIVE 93 ACRE CORNER FARM

In area of Hwy’s 89 & 27. Approximately 86 acres workable. Prime location in area of growth & just minutes to Honda of Canada Manufacturing. 4 bedroom character farmhouse offers 2 kitchens, fieldstone fireplace, hardwood floors, wrap around verandah, drive shed & long sweeping views of countryside.

OFFERED AT $1,350,000 MLS# N3379237

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GoodLifeMagazine.ca | 3

SOUTH SIMCOE Publisher Dana Robbins Regional General Manager Simcoe - Muskoka Shaun Sauve Editors Lori Martin Elise Allain Advertising Sales Manager Amanda Smug Director of Production Kent Feagan Graphic Design Nick Bornino Jennifer Dallman Luanne Turner

Advertising Sales Representatives Debbie Booth Colleen Feheley Shalani Ingham Mary March Jennifer Martin Christine Murray Donna Power Beth Wink

Photography Contributions Ellie Kistemaker Mike Guilbault Photography Overstreet Media Productions Editorial Contributions Katherine Elphick Dawn Ritchie Robin Leblanc Michael Pinkus 169 Dufferin St., Alliston, ON L9R 1E6 Phone: 705-435-6228 Fax: 705-435-3342 For advertising inquiries please email asmug@simcoe.com or call 705-435-6228 ext. 222 DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

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

GoodLife South Simcoe is published four times per year: Spring, Summer, Fall and Winter.

For further information regarding all our products we invite you to call us at 705-435-6228 4 | GoodLife South Simcoe Spring 2016 â–

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contents 22

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12 Living the Dream 47 Gardening Trends 2016 In the Kitchen Events 22 54 Food Trends 2016 Drink: Craft Beer 30 58 6 | GoodLife South Simcoe Spring 2016 ■

A log cabin in the woods

The Pollinator Garden

With the DeLeo family

Entertainment for the whole family right here in Simcoe County

Cheerful and sustainable eating

Spring is ‘Bock’

Wendy Small Sales Representative

wendysmall@royallepage.ca endy yallepage • www.wendysmall.com endy Call me for your complimentary home evaluation!

LOOKING TO DOWNSIZE BUT STILL WANT ROOM TO STRETCH…?

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G R A N N Y TA U G H T U S H O W.C O M 519 · 9 2 5 ·2 74 8 V I O L E T H I L L O N H W Y 8 9 B E T W E E N 10 & A I R P O RT R D GoodLifeMagazine.ca | 7

Editors

editors note

April is the official month of “getting stuff done”.

At least it is in my home. This issue of GoodLife is full of inspiration and ideas to add to your list both inside and out.

Writer Dawn Ritchie shares gardening tips and trends with advice from local garden centres.

If your home projects are complete, then take some time to recreate the fabulous recipes from our 2016 Food Trends article. Local chef James Day offers up a delectable roasted butternut squash salad recipe utilizing local ingredients. This one is sure to become a family favourite.

Finally, if you haven’t had a chance to try Da Grazia Ristorante, now is your chance to see their food and hear their story. After reading about this local Italian eatery, you will want to check itout.

We hope you enjoy this edition of GoodLife!

EliseAllain General Manager

Elise Allain

goodlife@simcoe.com

follow us@goodlifebarrie | www.goodlifemagazine.ca

I love learning new things. After assembling this edition of GoodLife, I have been thinking a lot about pulses.

I’m not talking about a heartbeat. Pulses is a term that foodies, like executive sous chef James Day of the Nottawasaga Inn Resort and Conference Centre, use to describe dried seeds. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. They are very high in protein and fibre, and are low in fat.

“Pulses will be huge this year,” Day predicts in our article on food trends. In fact, 2016 has been declared the International Year of Pulses.

Always wanting to know more, I Googled pulses and found Pulse Canada – a site by the national industry association that represents growers, processors and traders of pulse crops in Canada. Even though this is all new to me, Pulse Canada was created in 1997.

I hope you too learn something new in this edition of GoodLife.

Lorimartin Editor-in-chief

8 | GoodLife South Simcoe Spring 2016 ■

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AM ROOFING – EXPERTS FOR OVER THREE GENERATIONS

Your home is your largest investment. A properly installed roof with an iron-clad warranty is the single best way to protect it.

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“I ca It’ “CURB APPEAL” Visually, your roof is the first thing people notice when they approach your home. It’s a major design element that takes up a sizable amount of real estate and sets the tone for what lives inside the home.

With a stunning palette of colours and multitude of architectural details, a home’s roof will complement the brickwork or siding and give dimension to your home’s visual appearance. But a poorly maintained roof delivers just the opposite impression and portends trouble ahead.

“THE BIG JOB YOU NEED TO GET DONE NOW!” Curling and missing shingles or crumbling granules put you on notice that it’s time for a roof replacement. Even the tiniest of perforations in a roof can spell disaster that 10 | GoodLife South Simcoe Spring 2016 ■

can amount to thousands of dollars of damage inside the home and pose serious health risks if black mold sets in as a result.

A roof replacement is undoubtedly a big-ticket home repair that no homeowner wants to tackle, but arguably, it is by far the most vital. The reason? Because “water always wins.”

Repairing from the exterior at the first sign of wear is far wiser than tackling an expensive interior job after the damage is done. Water damage requires tearing out messy drywall, insulation and framing, replacing it and then redoing the roof anyway.

“ALWAYS HIRE A ROOFER WITH A PROVEN TRACK RECORD” AM ROOFING is a third generation familyowned company that has been in business

since 1956, which means you can trust that the job will be done professionally and your roof’s warranty will be honoured.

“SIXTY YEARS IN THE BUSINESS” “Fifteen to twenty new roofing operations spring up every year,” says owner Tim Demers. “They last on average about three years before folding.

But we’re not going anywhere. We’ve been around for sixty years and we take pride in our work. Every employee is groomed from the ground up. I care about my employees and my employees care about my customers. It’s a big circle.”

“COMMUNITY INVOLVEMENT” AM Roofing’s commitment to that statement spills over into their community involvement in all five of their locations from Collingwood, Barrie and Guelph to London and Owen Sound. “We’re members of the local Chambers of Commerce, and we’re actively involved in charitable work,” says owner Demers “I care about my employees and my employees care about my customers.

It’s a big circle.”

The family-owned company regularly donates resources to Habitat For Humanities and has even shingled roofs for struggling families, such as Keith and Eve Binns in Innisfil who last year were experiencing crippling financial burdens due to a young child’s cancer treatment.

“Everybody’s got something going on in their life,” says Demers, a devoted father who understands the effects of personal adversity. “My own son was born prematurely.

AM Roofing sent a ten-man crew to the Binn home and completed the job in a single day.

“Everyone donated their time and worked that job for free,” says Demers. “The team initiated that effort themselves because they cared. It’s really part of our company’s culture. We’re a big extended family. You’re only as good as the people who work for you and I have amazing crews.”

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GoodLifeMagazine.ca | 11

home tour|Schomberg

LIVING the

DREAM

BY DAWN RITCHIE | PHOTOGRAPHY BY OVERSTREET MEDIA PRODUCTIONS Many indulge in the romantic notion of one day living in a log cabin in the woods. The dream is often dashed however by the reality of the seclusion of remote locations. 4072 Second Line in Schomberg is neither ‘a cabin,’ nor is it remote. This handcrafted executive log home possesses all the benefits of a private forested property but in a prime locale close to every amenity.

“You can see our soldier trees from the 400,” says owner Thomas Giffin, who is referencing the immense towering white pines that stand true at the foot of his driveway. “They are well over 100 years old. One was blasted apart by lightning, and then just grew again, strong as ever.” With a constitution like that it’s no wonder white pines have a lifespan of 400 years,

and isn’t it fortunate that this superb home has been constructed from just such a timber.

Giffin has always been partial to living in a country setting. His family has lived on farm properties for decades and bought here because the land simulated the tranquility of a farm.

“The peace, the quiet and the wildlife are the main draws,” says Giffin.

“There are more dog walkers than there are vehicles that come up here, which is great.” But working in Toronto also required immediate access to the main corridors into the city and the mere minutes to 400’s Newmarket exit was the clincher. “The proximity to Highway 400 and Highway 9 is unparalleled. This close to the highway and as quiet as can be.” »

GoodLifeMagazine.ca | 13

home tour|Schomberg

“

The main section of the home is all magnificent hand hewn white pine logs, with mortar chinking outside and in.”

A small streambed runs across the northeast corner of the property and runs down the eastern boundary.

“It’s a perpetual stream. Runs all year long. In the winter, it’s just a gentle trickle but it never dries up.” Which accounts for the deer, fox, and various animals that are frequent visitors to his land.

Built in 1991, the residence was constructed on a severance lot from the Mills Farm. “It wasn’t usable farm land due to the slope,” says Giffin. The severance took place in the mid-‘80s but the Lake Simcoe Region Conservation Authority didn’t approve construction until July 10, 1989.

Giffin, who works in the metal fabrication and combustion business, pores over the original ‘as built’ drawings for the property he deeply respects. “I really appreciate the quality and craftsmanship of the home. The full log construction, hand hewn beams. This is not a post and beam home. There’s no wood siding. No drywall in the interior, other than the ceilings. The main section of the home is all magnificent hand hewn white pine logs, 14 | GoodLife South Simcoe Spring 2016 ■

Private Investment Advice We work with you to help you manage, grow, transition, and preserve your wealth. with mortar chinking outside and in.”

The home indeed strikes an imposing figure on the crest of the hill. Ensconced by beech, white pine, hemlock and shagbark hickory trees, you can almost feel the presence of the dwelling as you drive up the extended driveway onto the property. There is a discernable energy and hospitality in those grand wood beams. It is like the soul of the forest remains alive in the very structure.

At the base of the stairs that climb to the main entrance, a great red granite millstone embedded in the asphalt driveway is your welcome mat. “It came from a mill in Belfountain,” explains Giffin.

Flagstone steps take you up a level to the cedar wraparound deck that leads to the front door – the perfect spot for an evening nightcap when the tree canopy is lit. State-ofthe-art, environmentally friendly landscape lighting was installed on the trees. “They’re on photocells that trigger on when it gets dark. It’s a peaceful, easy feeling. People have actually stopped to say, ‘I can’t believe the lighting you have here. It’s magical.’”

Once inside the doors, you step onto handsome Spanish mission red terracotta tile flooring that winds through the foyer all the way into the powder room and then on to the kitchen and dining room. Quiet music plays gently in the background as you drink in the calming atmosphere. Soaring vaulted ceilings are the first impression, but it isn’t a vacant hollow effect as some cathedral ceilings can impart, instead it’s warm and comforting, like you are being held in the embrace of nature.

Industrial pendant lights hang from the peak for evening light, but are not needed during daylight hours. Premium European Sikora windows that both tilt open from the top or alternatively swing open from the side are installed throughout the home on all levels. Two even sport decorative etchings of wild geese and blue jays in the transoms above. They complement the wildlife art pieces Giffin has sprinkled throughout his »

Debbie Hudson, CFP ® Vice President, Investment Advisor 18 Victoria St. E. Alliston 705-435-8874 debbie.hudson@td.com Start a conversation today.

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GoodLifeMagazine.ca | 15

home tour|Schomberg

“

Soaring vaulted ceilings are the first impression, but it isn’t a vacant hollow effect as some cathedral ceilings can impart, instead it’s warm and comforting, like you are being held in the embrace of nature.”

Once inside the doors, you step onto handsome Spanish mission red terracotta tile flooring that winds through the foyer all the way into the powder room and then on to the kitchen and dining room.

home, like the exquisite Walter Ruch bird carvings of Baltimore oriels, Canada geese and blue jays.

“My mother and father collected them over many years. He was a famous artist from Muskoka.”

There are also numerous taxidermy pieces throughout the home, including a red-tailed hawk in mid-flight attack atop an antique armoire.

“There’s a story behind that piece. The hawk was in hot pursuit of a mourning dove and the dove

16 | GoodLife South Simcoe Spring 2016 ■

took a sharp left and the hawk did not. It flew right into the sliding glass door, killing itself instantly.”

Red-tailed hawks are a protected species, so Giffin took the bird to Ministry of Natural Resources in Aurora where it is was determined by a conservation officer that he had indeed not killed it, and it was so tagged allowing him to have it mounted. “I mounted it in a testament to the way it died, in attack mode. The taxidermist had to

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home tour|Schomberg

Moving onward through the home, the floor plan unfolds in a series of cozy nooks and crannies. The living room, tucked behind the fireplace, is filled with captivating antiques, like two unique dough boxes for bread making that act as side tables.

go to a game farm to acquire a pheasant as its prey because doves are also a protected species.”

Moving onward through the home, the floor plan unfolds in a series of cozy nooks and crannies. The living room, tucked behind the fireplace, is filled with captivating antiques, like two unique dough boxes for bread making that act as side tables. A wood-burning cast iron fireplace implanted in the brick fireplace surround that reaches to the vaulted ceiling provides warmth and atmosphere.

“You light that and it heats this home unbelievably fast.

There’s also a high-efficiency propane furnace and air conditioning, of course.”

The white dining room set and light grey kitchen behind with Jenn Air stainless steel appliances, black granite counters and island bring a perfect break from all the wood.

The range is electric and convection with centre downdraft exhaust. The sink has a garburator and RO (reverse osmosis) water due to the home’s location in the Oak Ridges Moraine. “We spent nearly $25,000 on our water filtration treatment system. There’s UV sterilization, a mechanical 18 | GoodLife South Simcoe Spring 2016 ■

»

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home tour|Schomberg

strainer filter, tannin filter, watersoftening system, a very deep high capacity drilled well and a brand new constant pressure VFD (variable frequency drive) pumping system, which means the pressure will never fluctuate. But I know what’s coming out of

20 | GoodLife South Simcoe Spring 2016 ■

the tap. When I go the office and smell the city water, it smells like a pool.”

Around the corner from the kitchen, you’ll find the lovely wallpapered powder room with vessel sink and granite counters as well as the generous master bedroom and en suite with California shutters.

Double vessel sinks rest on a black granite countertop and the tempered glass spa shower with dark porcelain tiling holds a rain head shower.

Down a level and you’re in the recreation level that is both tile and laminate floored. A spacious living area with walkout is roughed in for a fireplace. Two more bedrooms with an above grade window in one and the laundry room are on this level. As is a three-piece Jacuzzi bathroom with onyxstyled vanity countertop and mosaic tiling, which lives directly next door to a second bathroom with spacious walk-in shower.

“It was converted from a sauna room to a shower by previous owners.”

The well-loved open loft on the second

level is the location of the home office and main reading area. Overhead fans spin above the oak-pegged hardwood floors, dressed with an elegant Indo Tabriz rug in understated grey and rose tones. Valuable antique stone picture chairs and a carved leaf table here delight the eyes. The dowelling in the beams is visible from this angle and the immense windows at either end of the loft along with two dormers provide tremendous views of the forest beyond.

“You can see the whole world from those chairs,” says Giffin, who tells the story of how his forest fills with thousands of blue jays for two weeks every year when the beechnuts ripen. “It’s something to witness.

They clean out the forest and then they’re gone.”

4072 Second Line is currently listed with the Faris Team Royal LePage First Contact Realty.

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in the kitchen|Da Grazia Ristorante

•

IN THE

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The DeLeo Family

22 | GoodLife South Simcoe Spring 2016 ■

E

BY KATHERINE ELPHICK PHOTOGRAPHY BY ELLIE KISTEMAKER

O

n the main street in Alliston, a small family-owned Italian restaurant is starting to make a name for itself. “We’ve only been opened since June (2015), but we’re getting busier and busier as the days go by,” says Graziella De Leo, who owns and operates Da Grazia Ristorante with her husband, Francesco, and son, Domenico, age 19. The restaurant serves up madefrom-scratch pizza and a hot table with several Italian favourites.

To learn more about the 50-seat Italian eatery, GoodLife recently checked in with the De Leo family to chat about their recent move to Canada and why they decided to bring a taste of Italy to Alliston.

GL: Your family recently moved to Canada from Calabria, a region in Southern Italy (which forms the “toe” of the Italian Peninsula). What led you to move to Alliston and open up a restaurant?

Domenico De Leo: My parents and my younger sisters moved to Canada to be closer to me. After visiting Canada for family vacations, I fell in love with this country and decided to move to Woodbridge and live with my grandfather when I was 17 (two years ago) to finish high school. After finishing school, I wanted to stay. At that point, my parents decided to move to Alliston to be closer to me and my (maternal) grandfather.

My mom’s family has been in the restaurant business for years, so it made sense for our family to continue that tradition in Canada.

» GoodLifeMagazine.ca | 23

in the kitchen|Da Grazia Ristorante

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24 | GoodLife South Simcoe Spring 2016 â–

Our sauces are all made fresh daily and simmer for hours on the stove before they are served.

Colleen Kearns Sales Representative

Why Alliston?

DD: We felt that Alliston would be a good location for a restaurant because the area is growing. Also, we wanted to be close to my grandfather who had recently moved from Woodbridge to a farm in Beeton.

Along with fresh pizza, you offer a hot table with several Italian favourites. Is that correct?

Graziella De Leo: That’s right. Our hot table features made-from-scratch seven layer lasagna, veal Parmesan, pastas, meatballs, eggplant Parmesan, roasted chicken, potatoes, vegetables and more. We also serve Caesar and garden salads. Every day we offer a different combo – a type of pasta, a meat dish and a side of potatoes or vegetables.

705-435-4336 Office 905-801-5227 Direct Line email colleenk@ronanrealty.com www.colleenkearns.ca

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I have to admit that it smells fantastic in here!

GD: Thanks! We’ve been in the kitchen cooking since about 7 a.m. this morning.

Right now, we’ve got lasagna, chicken legs, veal Parmesan and roasted potatoes in the ovens. We get people coming in all the time saying that they were drawn in because they could smell our cooking from the sidewalk [smiles].

Italy’s culture is deep-rooted in its love of food. In your opinion, what’s the secret to great Italian food?

GD: The secret to making great Italian food is high-quality, authentic ingredients.

Everything must be fresh, fresh, fresh. We don’t freeze anything here.

Do you use old family recipes when preparing your food?

GD: Yes, since I grew up in my family’s bar and pizzeria on the beach of our small town, I learned all the traditional Italian cooking techniques by watching my father, mother and grandfather prepare food in our restaurant’s kitchen. All of those old family recipes are still in my head, and I use them regularly. Our sauces, for example, are all made fresh daily and simmer for hours on the stove before they are served. Our pizza dough is also made fresh daily using a very

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in the kitchen|Da Grazia Ristorante

old family recipe. I’m always tasting our food for flavour and freshness and, my goodness, if I don’t like it, it won’t go out.

anchovies). Some regions of Italy, such as Sicily, serve a sweet version of zeppole, but the Calabrese version is savoury.

DD: My mother is very particular about her cooking and her heart is in every dish she prepares. She is cooking all day to make sure everything is super fresh on the hot table. Nothing sits on the hot table for very long, as the dishes are constantly being replaced.

The decor is simple and family friendly with various booths and tables. Is that how you would describe it?

DD: It’s comfortable but not too fancy and very family friendly. We wanted a simple look because of the hot table.

What are some of your most popular items?

GD: Everything sells very well, but our customers really seem to enjoy our pizza, lasagna and eggplant Parmesan.

Our lasagna is really, really good. I like to make my lasagna seven layers high with lots of meat, cheese and homemade sauce. And the sauce has to be cooked at least three to four hours.

Since Alliston is a potato town, what kind of spuds do you offer?

GD: We serve one potato dish every day.

Depending upon the day, we offer roasted potatoes or croquettes. On Thursdays, we serve zeppole (a savoury pizza dough mixed with potatoes, flour and 26 | GoodLife South Simcoe Spring 2016 ■

Do you offer any table service?

DD: If a customer really wants table service, I will take their order and bring it over to them. We do whatever we can to make our customers happy.

What about dessert?

GD: We make all of the desserts on-site, including pastries, cannoli and tiramisu.

We also offer Italian birthday cakes for parties that our cousin makes for us. We make lots of desserts for catering jobs so if you need something sweet, just give us plenty of notice and we will make it for you.

Let’s hear more about catering.

GD: Our catering business is really growing. We do both on-site catering

TM

“

The secret to making great Italian food is high-quality, authentic ingredients. Everything must be fresh, fresh, fresh.

We don’t freeze anything here.

and delivery. On Sundays, the restaurant is closed but we will open up for private events such as birthday parties, communions, anniversaries, baptisms and more. As for our fresh takeout, just call ahead and we will prepare whatever you want, cooked or not cooked.

Are you licensed?

DD: Yes.

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Italians tend to take their coffee very seriously, so I’m not surprised that the cappuccino you made for me is delicious.

Tell me more about your coffee.

DD: It’s true! Italians do love great coffee [smiles]. We import high quality coffee beans from Salerno, Italy because they make a really good coffee. We make cappuccino, espresso, latte and regular coffee.

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Do you offer specials?

DD: On Fridays, along with our regular hot table items, we serve calamari and fish.

Do you deliver?

GD: Yes, along with our fresh pizza we deliver our pasta, salads and more right to your doorstep. We’ll deliver for large or small family parties, business meetings — whatever the customer wants.

What’s your favourite Italian dish to cook at home?

GD: I love to make zucchini gamberetto (shrimp) with spaghetti. It’s a simple, yet tasty dish where you boil the spaghetti until al dente and then toss it with olive oil and sautéed garlic, zucchini and gamberetto.

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What are some of your favourite local foodie destinations?

GD: In Alliston, I really like the Bistro Burger Joint, Alba Lisa and Indian Flames.

Any interesting plans for the future?

DD: We are thinking about removing

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GoodLifeMagazine.ca | 27

in the kitchen|Da Grazia Ristorante

TORTELLINI PANNA E PROSCUITTO Recipe courtesy of Graziella De Leo of Da Grazia Ristorante

PREPARATION:

INGREDIENTS: 9 oz fresh all cheese tortellini 2 cloves garlic, crushed 4 Tbsp olive oil Salt, pinch 4 oz prosciutto cotto, diced 1 cup 35 per cent cream 2 Tbsp fresh parsley, chopped

1. Cook the tortellini in boiling salted water until al dente. Strain well.

2. In separate pan, over medium heat, add oil, crushed garlic and a pinch of salt.

3. Sauté over medium heat until the aroma of garlic rises from the pan.

4. Add the prosciutto cotto to the mixture, and sauté for about four minutes.

5. Add cream, and keep stirring so the cream does not burn. Once the cream reduces and thickens add the tortellini, and cook for about 1 to 2 minutes more. Place the mixture in a medium pasta bowl and garnish with parsley.

6. Serves 2 to 3

28 | GoodLife South Simcoe Spring 2016 ■

the hot table for dinner only and offering table service, instead. We’ll see. [smiles]. It has to be the right decision for us and our customers.

With less than a year of business under your belt, how has Alliston received you so far?

GD: The people here are really nice and friendly. They understand that our English isn’t great, and everyone is so helpful and patient. In particular, it’s really sweet to see so many customers trying to help my husband learn English. Alliston is very similar to the small town that we came from in Italy called Donisi, which is in the region of Calabria. It’s easy for us to embrace our new community, and put our heart and soul into this business because the people of Alliston have been so very kind to us.

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feature|Food Trends 2016

This recipe is a perfect example of the growing trend to source local products. “Here at the resort we will continue with our focus of using fresh local ingredients when it comes to our menus,” says executive sous chef James Day. ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

SEE RECIPE ON PAGE 32

The latest

food trends for

2016

Local chefs and food producers make their predictions on what will be hot.

By Katherine Elphick | Photography by Ellie Kistemaker

W

hat foods are trending for 2016?

To get the sizzling scoop, we turned to local chefs and food producers to find out what’s hot.

“Cheap and cheerful will be a big theme because everything – from fresh produce to meat – is just getting so crazy expensive these days,” says celebrity chef Randy Feltis of PIE Wood Fired Pizza and The Farmhouse in Barrie.

Grains will also take center stage. “Some of the cool ancient grains like quinoa, buckwheat and kasha will continue to show up on menus as a form of protein,” predicts Feltis. Adding that, Meatless Mondays and smaller meat portions will continue to grow in popularity. “Rather than 10-oz steaks, you will see more 3-oz steaks,” he says. “The trend will be to buy something really nice and split it with your partner.”

Sustainable seafood will also be big for 2016. “Consuming seafood wisely is good for oceans and for you. If we don’t smarten up, there will be no more fish left.”

To learn more about consuming seafood wisely, visit www.oceanwise.com.

And there are some really interesting farm-raised seafood products hitting the market, he explains. “Ontario is now getting into shrimp farming, and some farmers have actually converted their pig farms into shrimp farms. I mean … how cool is that!”

Rather than getting frozen shrimp flown in from Thailand or Vietnam, we will now have it in our own backyard, he explains. “It’s super expensive right now, but the prices will go down once it really gets rolling.”

Feltis says additional trends will include healthy entrée salads, and a continued interest in sprouts, turmeric (known for antioxidant properties) and sustainable local food.

Chef Daniel Clements agrees that the continued interest in sourcing local ingredients is a big trend. “As the cost of importing foods continues to rise, our own local products will become a less expensive option. People will begin to seek out the wisdom of our grandparents’ generation, and start to look at how we get our food and where it comes from,” says Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel Motel Association.

Clements also predicts even more ‘hyper local’ sourcing with restaurants and foodservice establishments

»

GoodLifeMagazine.ca | 31

feature|Food Trends 2016 ROASTED BUTTERNUT SQUASH & PUMPKIN SEED GREENS WITH MAPLE CIDER DRESSING

APPLE MAPLE WALNUT SLOW-COOKER BREAD PUDDING

Recipe courtesy of Nottawasaga Resort & Conference Centre executive sous chef James Day

(recipe and photo courtesy of www.foodlandontario.ca)

For the Salad: 1 Butternut Squash 1 cup Pumpkin Seeds

For the Dressing: 1/4 cup apple cider vinegar

1Tbsp canola oil

1 Tbsp maple syrup

1 red sweet pepper, diced

1/2 small shallot, chopped

4 cups winter greens

1/4 tsp minced garlic

1 cup goat cheese

1/4 tsp Dijon mustard

salt and pepper

This yummy bread pudding makes great use of several local ingredients and has maple syrup as the sole sweetener.

3/4 cups canola oil salt and pepper

PREPARATION: 1. Preheat oven to 300F. 2. Peel and seed the squash, then cut into 1-inchx1-inch cubes.

3. Toss the squash cubes in oil and season with salt and pepper. Place on a baking sheet and slow roast for 20 minutes or until the cubes are soft. Remove from the oven and cool down.

4. Turn the oven up to 350F, toss the pumpkin seeds in 1 tablespoon oil and season with salt pepper. Place on the baking sheet and toast for 15 minutes, stirring them half way through.

Remove from oven and let cool.

5. For the Dressing: In a medium bowl, combine the vinegar, maple syrup, shallot, garlic and mustard. Using a wire whisk slowly start to add the oil (the slower you add the oil the thicker your dressing will be).

6. Once you have added 1/3 of the oil you can begin to add the remaining oil faster until all the oil is in the dressing. Season to taste with salt and pepper.

7. Building the Salad: In a large bowl, mix the winter greens with the dressing.

8. Place the mixed greens in 4 salad plates and top with squash cubes, diced red peppers, toasted pumpkin seeds and crumbled goat cheese.

9. Makes a generous sized salad, that pairs well with poached fish, baked chicken or grilled steak. Serves 4.

NOTTAWASAGA INN RESORT & CONFERENCE CENTRE 6015 Highway 89, Alliston 705-435-5501 www.nottawasagaresort.com

Preparation Time: 20 minutes | Slow-Cooking Time: 4 hours | Serves: 8 Apple Topping 8 cups (2 L) slightly dry bread cubes 3 cups (750 mL) chopped peeled Ontario Apples (such as Empire, Golden Delicious, Cortland) 1/2 cup (125 mL) dried cranberries or raisins 4 Ontario eggs 3 cups (750 mL) 2% Ontario Milk 1-1/4 cups (300 mL) Ontario maple syrup 3/4 cup (175 mL) chopped walnuts or pecans PREPARATATION: 1. Place bread cubes in slow cooker. Mix in apples and cranberries. In large bowl, whisk together eggs, milk and 3/4 cup (175 mL) of maple syrup; pour over bread cubes, making sure bread is moistened.

2. Cook on Low for about 4 hours or until set in centre, sprinkling walnuts over top in last 30 minutes.

3. To serve, spoon into bowls, drizzle each with 1 tbsp (15 mL) maple syrup.

as they develop in house gardens and increase farmer/chef partnerships. “With this, I hope to see a renewed interest and support for our local farmers’ markets and Simcoe County food producers.”

And chefs enjoy incorporating local ingredients into their menus. “Using fresh local ingredients not only promotes the community and local farmers, but inspires us as a culinary team to achieve that through our food,” says executive sous chef, James Day of the Nottawasaga Inn Resort and Conference Centre in Alliston.

“Pulses will also be huge this year,” says Clements. Pulses are dried beans, dry peas, chickpeas and lentils that provide protein, fibre, B vitamins and iron.

Just how big will pulses be? Big! The International Year of Pulses 2016 has been declared by the United Nations General Assembly. “The Food and Agriculture Or-

ganization of the United Nations wants to heighten public awareness of the nutritional benefits of pulses as an integral part of sustainable food production aimed towards global food security and nutrition,” says Clements.

Authentic ethnic flavours will also continue to be all the rage for 2016. “People want food to be more than just fuel,” says Clements. “They are looking for that same thrill of adventure you get from travelling, without having to leave home.” Look for an increase in more exotic dishes on local menus to reflect to this trend.

According to local vegetable and greens farmer John Williams of Williams Farm, the demand for local produce continues to grow. “Colourful vegetables like candy cane beets and multicoloured carrots are more popular than ever,” says the Wyebridge farmer. And while kale continues to be hot, watch for an increased interest in

vegetables, such as squash and pumpkins, that are easy to grow in a Canadian climate.

“There is also a tremendous interest in pickling and preserving local fruits and vegetables — even my niece who is 23 is into it,” says Williams.

Some farmers like Morris Gervais of Barrie Hill Farms has made locally grown fruits and vegetables more widely available by freezing them. For example, Barrie Hill Farms sells its own frozen strawberries, blueberries and asparagus year-round at various local shops, including Nicholyn Farms and Local Foods Mart.

On a local note, Williams who also produces maple syrup on his farm says, “maple syrup continues to grow in popularity as a natural sweetener.” This reflects the continued movement away from processed foods and refined sugar. On the nutritional front, a tablespoon of pure maple syrup is 54 calories and contains significant anti-oxidants and minerals.

Furthermore, the do it yourself (DYI) movement continues to trend for 2016.

“You’d be surprised at how many people are into home maple syrup production,” says Williams. “Every year it gets more popular, and we get lots of backyard tappers buying supplies from us.”

For more information, visit williamsfarm. ca.

Nutrition will also continue to be in vogue this year, according to Horseshoe Resort executive chef Dylan Tulloch. “Diners are looking for fresh ingredients, lots of vegetables and simply treated proteins without heavy sauces. They also want more vegetarian items.”

Tulloch is also hearing about seaweed salads, cold coffees and of course, squash and pumpkin.

“While popular for a while, the gluten-free trend seems to be continuing, big-time!,” he notes.

But there are some trends that Tulloch is ready to retire. “I’m so over pulled pork,” he laughs. “But I could never take it off the menu because it’s one of our top dishes.”

Additional food trends predicted for 2016 include fried chicken, gourmet toast and vegetable spirals.

TRENDING RECIPES NEXT PAGE

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feature|Food Trends 2016

“This is a beautiful, fresh, affordable and sustainable dish, with simple flavours and a straight forward presentation,” says chef Randy Feltis. “Please don’t overcook the fish and everything will be perfect.”

34 | GoodLife South Simcoe Spring 2016 ■

OCEAN WISE RAINBOW TROUT WITH ROASTED BEETS & SPROUT SALAD Recipe courtesy of chef Randy Feltis of the Farmhouse Restaurant

Serves: 4 Prep time: 20 min Cook time: 75 min Special tools: baking tray, large cast iron pan 4-8oz fillets ocean wise trout 6 large heirloom beets 2 handfuls sprouts and greens 1 cup cucumber, diced 1 cup cherry tomatoes, sliced 1/2 cup olive oil Nub of butter (about 1-1/2 tsp) salt and pepper 1 lemon Pinch of fresh mint 2 tsp red wine vinegar 1/2 cup kosher salt for roasting PREPARATION: 1. Preheat oven to 400F. On a large baking sheet make 6 dollops of kosher salt. Top with beets and drizzle with 3 tablespoons of olive oil, salt and pepper. Bake for 60 to 75 minutes. Remove, let cool, peel and wedge. Toss in a bowl with 3 tablespoons olive oil, salt, pepper and chopped fresh mint.

2. Trout: Make sure all pin bones are removed, cut into two equal pieces, season with salt and pepper. Heat large cast iron pan to medium high heat, add 3 tablespoons olive oil and a nub of butter. Sear skin down (don’t crowd the pan, use two pans if needed) crisp skin for at least 2 minutes, turn cook for 1 to 2 minutes or until the flesh has pulled away from skin. Remove from heat. Drizzle with lemon juice 3. Sprouts: Add all salad ingredients into medium bowl, drizzle with 3 tablespoons olive oil and vinegar. Season with salt and pepper and plate in a jar.

4. To plate, simply stack two fillets just off each other, place a large spoon full of the roasted beets behind and tuck in the jared salad!

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feature|Food Trends 2016

“This is a hearty and satisfying soup to warm you up on a cold winter night,” says Daniel Clements, chef technician at Georgian College and member of the Simcoe County board of the Ontario Restaurant Hotel Motel Association. “It’s also a great way to enjoy pulses!”

36 | GoodLife South Simcoe Spring 2016 ■

ITALIAN STYLE LENTIL AND KALE SOUP Recipe courtesy of chef Daniel Clements, Georgian College 4 leeks, white and light green parts only 1 bunch kale

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1 Tbsp olive oil 1 28-ounce can whole tomatoes, drained chopped

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6 cups chicken or vegetable stock 2 sweet potatoes, peeled and cut into a 1/2inch dice 1/2 cup lentils (brown or substitute red or green) 1 Tbsp fresh thyme leaves 2 tsp kosher salt 1/4 tsp black pepper 12 fresh basil leaves (optional) 1/4 cup (1 ounce) grated Parmesan (optional) PREPARATION: 1. Slice each leek in half lengthwise, slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

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2. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you’ll need 3 cups.

CONCERNED ABOUTYOUR

3. Heat olive oil in a saucepan over medium heat. Add leeks and cook for 3 minutes. Add tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add stock and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).

HEARING?

4. Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls.

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5. Sprinkle with the Parmesan (if using).

TIP: Brown lentils retain their shape better during cooking than red and yellow lentils, so they are well suited for soups. You could also substitute with green lentils, which taste slightly peppery.

To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large freezer bags or plastic containers. Do not over fill the containers. For best quality use within 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave.

Warm in a covered pot over medium heat for 20 minutes.

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feature|Food Trends 2016

SQUASH AND SAGE RISOTTO Recipe courtesy of Dylan Tulloch, executive chef at Horseshoe Resort

“Risotto is one of those dishes that I really love to make,” explains Tulloch. “It works well on its own as an entrée, or as an accompaniment for a nicely braised lamb or veal shank. Risotto can seem intimidating, but it’s really all about technique and proper ingredients. Try this recipe out for your family and friends.”

Risotto is a labour of love, adds the local chef. “It takes about 45 minutes to complete, so enjoy the process because the end result is worth it.” This recipe features also squash, the predicted trendy vegetable for 2016.

1.5 L (about 6 1/2 cups) chicken stock or broth 2 Tbsp virgin olive oil 1 medium yellow onion (finely chopped) 1 tsp minced garlic 1 cup arborio or carnaroli rice 1 Tbsp butter 1 cup freshly grated parmesan cheese 4 Tbsp fresh sage (chopped) 2 cups diced butternut squash, blanched until tender Sea salt and pepper, to taste 1 cup fresh baby arugula (for garnish) 1/2 cup grated parmesan cheese (for garnish) PREPARATION: 1. In medium sauce pan, bring the chicken stock to a simmer and keep warm.

2. In a separate large sauce pan over medium heat, add olive oil and onion, cook until softened. Add garlic and rice and stir until rice is coated with oil, about two minutes. While constantly stirring, start adding the stock a half cup at a time. Wait until stock is absorbed into the rice before adding the next half cup of stock. Continue this process, stirring constantly, until you have used up most of the stock.

3. When the rice is creamy and al dente stop adding stock (you may have some leftover).

Remove the risotto from the heat, and stir in the butter, parmesan cheese, sage and diced squash. Season to taste with salt and pepper.

4. Divide the risotto into 6 dishes and garnish with parmesan cheese and baby arugula leaves.

Serves 6 as a side dish or as a starter.

HORSESHOE RESORT 1101 Horseshoe Valley Road, Barrie 1-800-461-5627, www.horseshoeresort.com

38 | GoodLife South Simcoe Spring 2016 ■

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This two-storey, four-bedroom, 2.5-bath home offers three levels of beautifully appointed finished living space. The luxurious feel to the home starts right at the front door. The prismatic front entrance door welcomes visitors to the open foyer with a grand staircase. What a magnificent first impression!

When we said this home offers everything on your wish list, we meant it. Hardwood floors, granite countertops, stainless steel appliances, stone backsplash mature sought-after neighbourhood, custom limestone fireplace, plus a walk-in closet with organizer in the master that also has a three-piece en suite are just some of the unlimited features.

And if you love the outdoors, this home extends its living space to a fully landscaped rear yard complete with a

large deck and a custom gazebo that promises endless days of entertaining regardless of the weather. New fencing will secure your precious pets and adds another level of privacy to this backyard oasis.

Entertaining inside would also be a breeze thanks to the living/dining room combination, a beautiful family room with a walkout to the deck and a floor-to-ceiling fireplace, and a finished recreation room on the lower level.

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GoodLifeMagazine.ca | 41

portfolio|Gita Karklins

Every day her brush dips into paint.

Each stroke is a new discovery.

42 | GoodLife South Simcoe Spring 2016 â–

Finding

inspiration

close to home

By Reid Heikamp

M

ansfield artist Gita Karklins has decades of experience painting. She spends time in her studio daily, but is still looking for ways to improve.

“Still to this day I’m struggling with paint, getting it right. I think the next painting will teach me,” says Karklins. “I look at my paintings and think ‘I think you know how to paint’ but the next painting can really turn into a real dog. So you’re always learning.”

Born in Niagara Falls, her interest in art began in her early teens.

“When I was maybe 13, I picked up my family’s brownie (camera), looked through the range finder and it’s like ahhhh … I just remember the moment … and that was it, I was right into it after that.”

As technology evolved, so did her art.

From the jump of film to digital photography or the accessibility of information, Karklins took every advantage available.

“These days with the Internet you can go online and discover really great contemporary artists … and can learn from these people,” she says. “You didn’t have that access before. You had to go straight to a gallery or something to see it.”

Experimenting with ideas has helped create one-of-a-kind collections. » GoodLifeMagazine.ca | 43

portfolio|Gita Karklins

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I would throw trousers, a pair of pants up in the sky, and it would be really interesting, very interesting, because it’s always different”

A 2013 exhibit at Double Door Gallery in Anten Mills depicted a unique subject matter.

Entitled Ascension, the collection of paintings drew inspiration from the religious beliefs of worshippers ascending into Heaven on Judgment Day. The paintings featured people, animal figurines and items of clothing travelling through the air.

“I would throw trousers, a pair of pants up in the sky, and it would be really interesting, very interesting, because it’s always different,” she says.

Her most memorable showing took place at the MacLaren Art Centre in Barrie.

The 2003 exhibit, Gita’s Opera, featured paintings depicting people enacting various scenes.

“Some of the imagery I think was a little disturbing. A couple bought one of the paintings from the 2003 exhibition and a couple years later they emailed me to say their child was having nightmares from it and could they exchange it for something else,” she says with a laugh. “It was a beautiful painting really to look at, but the imagery was really kinda meant to be shocking.”

Despite sometimes acting as her own worst critic Karklins, considers ‘Gita’s Opera’ a career highlight.

“Often with my exhibitions I look at them later, when I’m putting them up I’m very

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proud, and then later I think ‘failed again. It wasn’t good enough.’ But the one at the MacLaren, that was a good exhibition. I’m still smiling about that one,” she says.

Her newest endeavour is a June exhibit at the Double Door Gallery featuring a series of still life paintings, which is a return to her narrative style from the early 2000s.

To prepare, she is drawing inspiration for the scenery around her home.

With most of her paintings beginning life in the form of a photograph, the beauty of flowers is currently a source of inspiration.

“Every so often the light comes through … and it just does the most amazing things to these vases with the flowers and I grab my Nikon and snap away and take a ton of photographs,” she says.

Karklins has felt a little frustrated with the drastic change in style from her previous projects “but it’s kinda fun because it’s not so much dependent on my imagination as it was before.”

For now she is taking each day as it comes, open for inspiration to find her.

“The show is coming up really fast, I mean it’s a few months but that’s really fast. You have to get a lot of work done,” she said. “I think I’ll have it, but I keep rejecting what I’m doing. Got to get it right and it’s never good enough.”

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feature |Garden Trends 2016

BY DAWN RITCHIE

Topping the list of 2016 gardening trends is the pollinator garden. Wild flowers, mini meadows and bee, butterfly and hummingbird-friendly plants are in demand as concerned gardeners sit up and take notice of the critical loss of pollinators around the globe. Garden centres are reporting a huge increase in requests for milkweed to assist butterfly habitats.

Vegetable gardeners were alarmed last season when many blossoms on their vegetables never set fruit but instead withered and died on the vine, an indication of lack of pollination.

The plight of the Monarch butterfly and disastrous fallout from the honeybee’s colony collapse has spurred gardeners to take action in correcting the problem themselves.

Âť

GoodLifeMagazine.ca | 47

feature|Garden Trends 2016

A single definitive cause is still being debated about the decline of the honeybee but evidence is pointing to a three-fold problem.

Malnutrition due to loss of habitat, pesticide exposure and weakened immune systems as a result, which gives rise to vulnerability to mite attacks.

Just as stressed plants and trees without food and water cannot fend off bug infestations, the same holds true for pollinators.

The upside of planting pollinator gardens is that more butterflies and bees will make your garden their banquet and your backyard vegetable harvest will triple in yield.

Master gardener and bee expert, Cathy Kozma of Bees Are Life, Inc. says, “Every bee is a $50 bill. Next time you see a bee flying past, think that’s fifty dollars you’re looking at.” Here are just a few of the many plants pollinators would enjoy visiting.

TIP: Add rocks to birdbaths to offer pollinators a landing pad for a quick sip without risk of drowning. Change water regularly to discourage mosquitoes.

For gardens without birdbaths, plant the perennial, Lady’s Mantle (Alchemilla mollis), which collects rain droplets on the leaves.

PLANTS FOR BEE GARDENS Foxglove · Blueberries · Borage · Geranium Sedum · Squash · Dahlias · Sunflowers · Chives Raspberries · Snapdragons · Bee Balm · Zinnias Asters · Lavender · Crocus · Catnip · Cosmos Coneflower · Goldenrod · Milkweed · Alliums Poppies TIP: Add rocks to birdbaths to offer pollinators a landing pad for a quick sip without risk of drowning. Change water regularly to discourage mosquitoes.

For gardens without birdbaths, plant the perennial, Lady’s Mantle (Alchemilla mollis), which collects rain droplets on the leaves.

COCKTAIL GARDENS Themed plots have been a growing trend for the last few years. We’ve had children’s gardens, fairy gardens, salsa and pizza gardens and now arriving on the scene is the fanciful cocktail garden.

Herbs, fruits and even squashes and root vegetables are making their way into cocktails as millennial mixologists concoct sweet syrups and savoury infusions to add to their herbaceous muddles of mint and lemon verbena.

48 | GoodLife South Simcoe Spring 2016 ■

Prepared at the height of garden freshness, syrups and infusions can be stored for months to “capture the taste of the season” in the cooler times of year, according to Paul Zammit, Director of Horticulture at the Toronto Botanical Gardens.

No, it’s not just the mighty Mint Mohito or Lime Basil Gimlet anymore. Enter the Butternut Squash Old Fashioned, Elderflower Foam Cosmos and the Carrot Cake cocktail. Topped off with a sprig of rosemary or a spicy bean stir stick, these umami-rich libations are sure to be conversation starters at parties.

Yes, “drinking your garden” is now a thing! We’ll take ours shaken, not stirred, thank you.

FAREWELL MANICURED LAWNS Multiple landscape designers and garden centres have confirmed it. Manicured lawns are on the downswing as ecology-conscious families reduce the amount of monotonous green space and increase their divine quotient. Lawns will still be around; they are just shrinking drastically in size.

One of the primary reasons for this shift is Ontario’s ban on the use of Class 9 pesticides. “It takes a lot of chemicals and water to keep a lawn looking good,” says Nancy Stein, horticultural specialist for Alliston’s Botanix Garden Centre. “Grubs can decimate a lawn. Nematodes will work on the grubs, but the annual weeds and the maintenance is so taxing that people are looking for other solutions. It’s just too much work and too much watering.”

2,4-D, Diazinon, and Glyphosate are the headliners for this Class 9 ban, “because they may pose an unnecessary risk to human health, particularly children’s health,” according to the Ontario government’s website. Last year The World Health Organization also flagged glyphosate as a probable carcinogenic.

“The ban on chemicals has made people smarter gardeners,” says Nick Solty of Solty Garden Centre in Cookstown. “They’re us-

ing compost, mulches and natural fertilizers to feed the plants and keep bugs away.

Bugs enter plants when they are experiencing drought, stress and slow growth and the compost helps to bring nutrients into the soil and mulch helps with moisture retention.”

Stein’s suggestions are increasing garden bed size and adding structural elements such as plants with strong shapes, rocks, ornamental grasses, yuccas, bonsais, mulch and slow-growing evergreen topiaries.

Strongly defined structural elements will serve to provide a picturesque landscape throughout all seasons, even during the winter months.

For a complete list of Ontario’s banned pesticides go to: www.ontario.ca/page/pesticides-home-lawns-and-gardens.

GARDEN TECHNOLOGY It was bound to happen, technology has found its way into the garden. Heading off on a vacation or business trip and concerned about your garden’s welfare? Not to worry, there’s an app for that. Watering systems that are WiFi enabled and controllable remotely from your smart phone have entered the market. Merely attach the aquatimers directly to your hose bib, connect to drip hoses and sprinklers and walk away.

Return weeks later to a flourishing garden.

Higher-priced irrigation systems that manage up to 16 zones are also available, but the four-zoned Melnor Aquatimer is within most homeowners’ budget. Look for

TIP: Water pots daily during the heat of the summer.

Soil in pots dry out much quicker then groundplanted berries.

Mulching helps to retain moisture. other systems made by Rachio, Orbit, Arfio, Hydrawise and BlueSpray.

For low-tech watering systems, consider the EarthBox planter. Debra Lidstone of Barrie Garden Centre insists they are perfect for people without a green thumb. The planter has a built in reservoir that fills from a tube at the top, a screened bottom and a drain if you overfill. Anyone can have flowers or fresh veggies with this system, even if there’s only a balcony to situate them on.

MONOCHROMATIC GARDENS Shrubs and perennials that serve up varying shades of green are making a big comeback as gardeners embrace the natural beauty of the monochromatic garden.

Perennials in particular are on the up tick despite their higher initial investment compared to annuals because, once planted, they return year after year to bring glory to the garden without any of the work.

“A lot of people are asking for white gardens,” says Nancy Stein of Botanix. “That and evergreens and textures with differ- » GoodLifeMagazine.ca | 49

feature|Garden Trends 2016

ent shades of green.”

Carl Young, the Outdoor Live Supervisor for Bradford Greenhouse, agrees. He reports a significant rise in evergreen sales and boxwoods and predicts white hydrangeas will reign this season, in particular the Phantoms, Bobos and miniature Wedding Gown hydrangeas.

“People want simplicity,” says Young.

“Hostas have also always been in style because they provide great leaf interest. As gardeners become more sophisticated they begin to look not only for flower colour but for leaf textures.”

Young suggests the perennials Heuchera and Jack Frost Brunnera as good examples.

TERRACES VS. DECKS The patio is experiencing a transforma50 | GoodLife South Simcoe Spring 2016 ■

tion as well. Homeowners are increasingly leaning towards constructing stone terraces as a sustainability measure. Lumber is rising in cost, deck maintenance is a yearly effort and there is susceptibility to rot depending on the material used.

“Living rooms are moving outside and people are spending more time in the garden,” says Nick Solty of Solty Gardens.

“While the size of yards are getting smaller, outdoor rooms are getting bigger and people are spending money on furniture, stonework and planters.”

Stein agrees, “People are looking for longer term solutions and installing stone terraces instead of wood decks now.”

Water features are also under scrutiny, particularly anything that is high maintenance. Despite the relaxing trickles and pleasurable views presented by ponds, busy

millennials want simple solutions and aging baby boomers want less maintenance.

Plug and play fountains are becoming more popular as gardeners direct their garden efforts instead toward homegrown food production.

ORGANIC EDIBLE GARDENS “Food gardening is going to be huge,” says Nancy Stein. “After the $8 cauliflower, it’s going to explode.”

Yes, everyone is jumping on the organic vegetable bandwagon as the farm to table trend gathers steam. People want fresh, local, open pollinated non-GMO fruits and vegetables and are building raised beds, buying vegetable trugs and digging up backyards to plant them.

Major retailers have now responded in kind, even creating whole lines to support

“

Food gardening is going to be huge,” says Nancy Stein.

“After the $8 cauliflower, it’s going to explode.”

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this activity, like Williams Sonoma’s amazing Agrarian line of products. And it’s not just vegetables they want. Homegrown fruits are on the menu too.

BUCKET BERRIES Berries in containers are trending, as gardeners discover the ease and convenience of patio planters. Blueberries, strawberries, gooseberries and currents will all produce well in a good-sized pot that allows for easy picking. Strawberries will also put out runners, so buying a proper strawberry pot and a single strawberry plant can mean a bounty of berries as one plant produces many more by sending runners cascading down from the top of the pot to root in the pockets of soil protruding from the container below.

“The advantage of having your own food, unsprayed and not subjected to pesticides means that your two-year-old can go out on the patio, pick those berries and pop them right in their mouth and you can feel good about it, “ says garden designer, Debra Lidstone of Barrie’s Garden Centre.

TIP: Water pots daily during the heat of the summer.

Soil in pots dry out much quicker then ground-planted berries.

Mulching helps to retain moisture.

MINI ORCHARDS Dwarf fruit trees grafted with five different varieties of apple on the same tree stock are in vogue now. Derek Tiessen, owner and landscaper of Glen Echo Nurseries, says normally fruit trees require planting 15 to 20 feet apart but as yards became smaller in the newer developments the nurseries have answered the call. The bonus to this arrangement is that a single bee can cross-pollinate the same tree in one visit merely by going from branch to branch.

“With declining numbers of pollinators »

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feature|Garden Trends 2016

you need to pay attention to that,” says Tieseen. The five main in-demand fruit trees are apple, plums, apricot, peaches and cherry.

“You don’t have to worry about pollinating a plum tree though,” says Tiessen. “If you’re in a subdivision, there’s bound to be another plum within half a mile. For cherries, the Stella Cherry is a good choice because they’re self-pollinating.”

PRE-PLANTED HERB PLANTERS Herb planters with four or five herbs fullygrown and ready to harvest are trending big time. “People want instant gardens,” says Stein of Alliston’s Botanix. “It’s the same with annuals, the little six cell packets are declining. People want them already full-grown in fourinch pots. They want instant gardens. Gotta look nice for the first of June.”

RAIN BARRELS AND COMPOST BINS Finally, composting and collecting rainwater is de rigueur now. Tossing kitchen vegetable scraps, fall leaves, twigs and grass clippings in a backyard compost bin can mean free nutrient rich soil that will feed the garden next year.

Gardens also love natural rainfall that is bursting with minerals. In-between rainfalls your garden can still enjoy a good drink if you capture rainfall in rain barrels set under your downspouts.

The township of New Tecumseth currently offers residents a rebate program that returns 50% of the purchase price of a rain barrel up to $50. Contact Municipal offices for application forms (original receipts required).

Happy gardening!

WHAT’S IN: Pollinator Gardens • Organic Edibles • Cocktail Gardens • Monochromatic Palettes • Terraces WHAT’S OUT: Manicured Lawns • Pesticides • High Maintenance Water Features • Annuals • Wood Decks 52 | GoodLife South Simcoe Spring 2016 ■

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events|things to do

19

THINGS TO DO

around Simcoe County

04

13

THE DEVIN CUDDY BAND APRIL 15 CASINO RAMA

DONNY & MARIE MAY 19 & 20 CASINO RAMA

01

All Shook Up, April 7 until April 24 South Simcoe Theatre, 1 Hamilton St., Cookstown All Shook Up is an American jukebox musical inspired by and featuring the songs of Elvis Presley. There are performances Thursday, Friday and Saturday at 8 p.m. and Sunday at 2 p.m. southsimcoetheatre.com

02

Taste of the Town, April 15, 6:30 p.m.

Gibson Centre, 63 Tupper St.

W., Alliston This popular event features mouthwatering samples of dishes from the area’s finest restaurants, caterers, bakeries, delis and beverage companies. There will be a silent auction, bake your best butter tart contest, and live music with Boomerang in the Mercer

54 | GoodLife South Simcoe Spring 2016 ■

Pub. Tickets are $35 each. For details, call 705-435-2828. gibsoncentre.com

03

Terry Clark, April 15 Casino Rama She is best known for her hits Girls Lie Too, I Wanna Do It All, I Just Wanna Be Mad and When Boy Meets Girl. Tickets start at $30. casinorama.com

04

The Devin Cuddy Band, April 15 Midland Cultural Centre Cuddy, the son of Blue Rodeo front man Jim Cuddy, is influenced by honky tonk, jazz and rock.Tickets start at $22. midlandculturalcentre.com

05

2nd Annual Borden Spring Craft Sale, April 16, 9 a.m. – 2 p.m.

Buell Gym, 122 Ramilies Rd.,

CFB Borden The craft sale is hosted by Base Borden and the Government of Canada Workplace Charitable Campaign (GCWCC). All proceeds from table rentals and $1 admission fee will be given to Seasons Centre for Grieving Children in Barrie.

06

Rodney Carrington, April 16 Casino Rama Hear the truth. Casino Rama welcomes Rodney Carrington on his Here Comes the Truth Tour April 16. A comedian, actor and country performer, audiences can expect his show to combine his signature brand of down home humour and original songs.

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02 TASTE OF THE TOWN APRIL 15 GIBSON CENTRE

07

Santana, April 22 Casino Rama Have a smooth evening.

Santana returns to the Casino Rama stage April 22. He’s best known for Black Magic Woman, Smooth and Oye Como Va. Tickets start at $70. casinorama.com

08

Seasons Centre for Grieving Children 20th Annual Tender Hearts Gala, April 22, 6 p.m.

Tangle Creek Golf and Country Club, 4730 25 Sidroad, Essa Seasons Centre for Grieving Children is a registered charity providing peer-to-peer support groups for caregivers and children ages five to 24 grieving the death, or life threatening illness of an immediate family member. The centre relies completely on the generosity of its donors as does not receive any government funding. The Tender Hearts Gala is the group’s largest fundraiser and this year is themed, Casino Royale.

09

Soul Men, A Blues Brothers Tribute, April 22, 8 p.m.

Gibson Centre, 63 Tupper St.

W., Alliston Performed by Canadian brothers Chris and

Geoff Dahl, this tribute show brings the insanity of the Blues Brothers Jake and Elwood Blues back to the stage. For tickets, call 705-435-2828. gibsoncentre.com

10

Foreigner, April 29 & 30 Casino Rama Casino Rama welcomes Foreigner April 29 at 30. The band is best known for I Want To Know What Love Is, Cold as Ice, Urgent, Waiting for a Girl Like You, Feels Like The First Time and Juke Box Hero. Tickets start at $40. casinorama.ca

11

Drive One 4 UR School, May 14, 10 a.m.

Tecumseth Beeton Elementary School, 43 Patterson St., Beeton Test drive a Trillium Ford Lincoln vehicle from the parking lot of Tecumseth Beeton Elementary School along a pre-mapped course. For a donation of $5, when you return, your own car will be washed and ready. Ford will donate $20 to the Tecumseth Beeton parent council, up to a maximum of $6,000, for every test drive. Proceeds from the event will be used for school programs and upgrades.

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12

The Mudmen, May 27, 8 p.m.

Gibson Centre, 63 Tupper St. W., Alliston You’ll definitely have a good time with this high-energy show. The Mudmen will bring to the stage their unique mix of bagpipes, banjos and Celtic rock. gibsoncentre.com

14 BEETON HONEY & GARDEN FESTIVAL MAY 28 MAIN STREET, BEETON

13

Donny and Marie, May 19 & 20 Casino Rama Donny and Marie take over the Casino Rama stage May 19 and 20. Chronicling five decades, the superstar siblings will perform some of their chart-topping hits, including: Puppy Love, Paper Roses, I’m Leavin’ it (All) Up To You and Soldier of Love. Tickets start at $60.

14

Beeton Honey and Garden Festival, May 28, 9 a.m. to 4 p.m.

Main Street, Beeton People flock to Beeton for the annual festival celebrating the community’s sweet roots.

It features an Antique Alley, international marketplace, car show, live entertainment, family fun zone, an eclectic array of foods, and more. beetonhoneyandgardenfestival.com

15

19

56 | GoodLife South Simcoe Spring 2016 ■

RURBAN FOOD TRUCK RALLY JUNE 18 ALLISTON

Ford Model A Day, May 29, 10:30 a.m. – 2 p.m.

Trillium Ford Lincoln, 4589 Industrial Pkwy., Alliston Trillium Ford Lincoln is celebrating the historic Ford Model A by servicing cars belonging to members of the Huronia Wire Wheels Club.

Each year about 35 Model As are given a spring tune-up to ensure they are roadworthy for the summer. There is also a charity barbecue, with the proceeds going towards the Stevenson Memorial Hospital Foundation for the purchase of cardiac monitoring equipment for the medical/surgical unit and the emergency department.

16

Four Play: A Showcase of Play Readings, June 2 – 5 South Simcoe Theatre, 1 Hamilton St., Cookstown This year’s reading will feature The Old Pros

by Braden Wright at 8 p.m. June 2. At 8 p.m.

June 3 is ETD by Martha Morris and Outside the Box by Robert Newby. Shylock or the Christian of Venice by John Kenwell is June 4 at 8 p.m. The final reading is June 5 at 2 p.m. and will by Visitor: A portrait of the Modern American Family by Quentin Stuckey, and As the Wind Blows by Rosaleen Egan. southsimcoetheatre.com

17

Wing Ding, June 4 & 5 Cookstown Have a wing-dinging good time. The annual Wing Ding event takes over Cookstown June 4 and 5. Cookstown is transformed into one large street party, with hundreds of yard sales, an antique/ craft sales area, live music and family entertainment. Wing Ding is the largest and longest running community yard sale in Ontario. cookstown.ca

18

The Monkees’ Good Times: The 50th Anniversary Tour, June 3 Casino Rama Hey Hey. Micky Dolenz and Peter Tork will perform many of the bands classic hits including Last Train to Clarksville, I’m a Believer and Daydream Believer. Tickets start at $25. casinorama.com

19

Rurban Food Truck Rally, June 18, noon to 6 p.m.

After a successful first year, the Alliston Business Improvement Association is bringing back the food trucks. This oneday event features food trucks serving up sweet, savoury, and spicy food options, as well as live entertainment and beer. rurban.ca

GoodLifeMagazine.ca | 57

drink|Craft Beer

Spring is

‘BOCK’

Salute its arrival with this fantastic and traditional beer style

T

BY ROBIN LEBLANC

he days are getting a little longer and the temperature is, bit by bit, getting a little warmer.

In this particular season I like to have a beer that strikes the balance of containing dark, warming notes of caramel and roasted malts to fight the cold, along with a lighter body to refresh during the warm moments. In such cases as this, bocks are my go-to spring beer.

Originally brewed as an ale in the town of Einbeck, Germany in the 14th Century, bocks were later adopted by Munich brewers and altered as a lager.

There are several theories on how the bock style – which translates to “Billy Goat” – received its name.

Many believe that the Bavarian dialect altered the name of the beer’s place of origin so “Einbeck” was

58 | GoodLife South Simcoe Spring 2016 ■

pronounced “Ein Bock.” Another theory is that it was due to the beer being primarily brewed in the winter months, ruled by the star sign of Capricorn.

Whatever the origin, bocks – as well as their offshoots – have been a staple for festivals and are unquestionably the traditional beverage to celebrate the coming of spring. With that, it’s a good thing that Ontario has both local and international options to help bring in the season properly.

Robin LeBlanc is an award-winning Beer Writer and owner of thethirstywench.com. She is also the coauthor of The Ontario Craft Beer Guide, which will be hitting shelves May 15, 2016.

GUIDING KIDS THROUGH LIFE’S STORMS

Jackie Ramler of

Raymond James Ltd. CELEBRATOR DOPPELBOCK Ayinger Brewery ABV: 6.9% LCBO#: 254656 This Bavarian brewery has been operating since 1877 and has been making this award-winning, world class beer for about as long. A Dopplebock literally means “Double Bock,” which means it tends to pack a punch flavour-wise, and boy, Celebrator does that. Molasses, coffee, chocolate, dark fruit, and berries dance together in a creamy mouth feel with a light-bodied, dark chocolate finish.

CAPTIVATOR DOPPELBOCK Tree Brewing Co. ABV: 8% LCBO#: 288951 Since 1996 this Kelowna, BC brewery has been delivering fantastic beers and, by making frequent appearances on LCBO seasonal shelves, have become very familiar to Ontario residents. The Captivator Doppelbock is a boozy tribute to the bock’s monastic history, where it was a substantial meal substitute during lent. The beer pours a coppery brown and contains sweet bready aromas and distinct flavour notes of plum, fig, and caramel with an earth-like, biscuity finish.

BOCK ME GENTLY Big Rig Brewery ABV: 7.2% LCBO#: 443408 Ottawa’s own award-winning Big Rig Brewery is one of the city’s fastest growing breweries in thanks to the infamy of its cofounder, Ottawa Senators defenceman Chris “Big Rig” Phillips, and the talent of brewmaster Lon Ladell. While originally brought in during the winter months, local LCBOs and Beer Stores have been carrying this beer well into the spring. Called a Copper Bock because of its distinct copper colour, Bock Me Gently has beautiful sweet, bready flavours with toffee, and roasted malt, paired with a light, earthy mouth feel and a crisp finish.

Invites you to the

5th Annual

Saturday May 14, 2016

Cocktails: 5:00 pm Dinner Theatre: 6:30 pm Tickets: $100 per person Ticket Purchases: www.rainbows.ca Mysteriously Yours Mystery Theatre James Bond takes a `Cruise` to Spy School!

Tangle Creek Golf & Country Club 4730 Side Road 25, Thornton, ON L0L 2N0

Dinner Theatre • Silent Auction • Live DJ • Cocktail Attire

All proceeds will be donated to Rainbows For All Children Canada For sponsorship opportunities please contact Rachael Porto of Raymond James Ltd. Rachael.Porto@raymondjames.ca or 705.721.5919

Raymond James Ltd., Member-Canadian Investor Protection Fund.

GoodLifeMagazine.ca | 59

no appointment necessary

470 Huronia Rd. Barrie 70 5 .72 1.8 5 85

drink|Vintage Selections

Your Vintages guide Our new wine writer explores LCBO’s many offerings

BY MICHAEL PINKUS ‘Vintages’ is a funny entity in the LCBO. There are times you find yourself saying, “Wow, that’s a good deal” and other times you look at a bottle and remember seeing it on your last trip south of the border, in a Wal-Mart, where it was half the price (even with the dollar exchange). That is the nature of our liquor board system and – love it or hate it – we’re stuck with it. But visiting the Vintages section doesn’t have to be ominous or confusing ... especially if you know somebody who has tried every wine that’s made it on those shelves.

I’m a wine writer who has been tasting wine for more than two decades and writing about them for more than a dozen. For the better part of 10 years, I have been tasting the wines released through Vintages, so I’m fairly wellversed at what the Vintages section is all about, how to navigate it and how to look past the hype of the wines with artificially inflated scores to locate those bargains and values that can make Vintages a less daunting place. Whether you want to spend under $20, $30 or grab a splurge

wine for a special occasion, I can help you find the best bottle(s) for your money.

A quick word about scoring: I use a five-star rating system (as opposed to the 100-point scale), as wine is not an essay that can be scored based on the argument presented. It’s a living, breathing and ever-changing beverage that will taste different over time; so it must be treated as such: 5 = Outstanding; 4.5 = Excellent; 4 = Very Good (a plus sign just means the wine has that little something extra) …

I’ll rarely recommend anything lower in these pages.

So join me in each edition of GoodLife Magazine for my Vintages selections that are sure to wow you, your friends or even point you in the direction of that something special ... to keep all for yourself.

Michael Pinkus is a multi-award winning wine writer, past-president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events App. You can follow him through his website: MichaelPinkusWineReview.com »

La Ferme du Mont 2013 Premiere Cote Cotes-du-Rhone $15.95 (France) LCBO#: 251645 Outstanding value from a top Rhone Valley producer; red licorice, cherry, kirsch, cocoa and rich red berries. Buy a half dozen to have on hand this summer. ¬¬¬¬

GoodLifeMagazine.ca | 61

drink|Vintage Selections

Victor 2013 Old Vine Zinfandel $20.95 (USA) LCBO#: 438531 On the other hand, I am a huge Zinfandel fan – probably because I love barbecued food.

This one’s a little atypical but worth trying: cola, tar, vanilla, herbal and toasty. All that tallies up to a good wine. Promise. ¬¬¬¬

Santa Carolina 2011 Specialties Dry Farming Carignan $17.95 (Chile) LCBO#: 213520 Carignan deserves its day in the sun and you should be seeing more of it in the coming years, especially from Chile – this grape has been a staple in Southern France and Spain for a while now. This one comes from 80-year-old vines and delivers huge flavours of mint, blackberry and mocha with a long finish. ¬¬¬¬

62 | GoodLife South Simcoe Spring 2016 ■

Havens 2014 Chardonnay $22.95 (USA) LCBO#: 454587 I’m not a big Chardonnay-lover, so when I find a good one I like to crow about it. This one is rich and buttery, with toasty and caramel notes, but there’s also some delicious green apple and vanilla cream to round it off, balanced with great acidity. ¬¬¬¬

Mocali 2013 Cabernet Sauvignon $17.95 (Italy) LCBO#: 434340 I don’t usually think of Italy as a place for straight up Cabernet, but sometimes they do get it right; red and black fruit, intense smoky character, black cherry, and cassis – touch chalky on the finish, but that will smooth out with time. ¬¬¬¬

Delicious.

Healthy.

Simple.

Fresh Ultra Premium Extra Virgin Olive Oil and Aged Balsamic Vinegar

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GoodLifeMagazine.ca | 63

in the crowd The Tottenham Legion hosted a full house during its ever-popular Robbie Burns Day celebration on Jan. 23. The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796) is celebrated on or about the Bard’s birthday on Jan. 25.

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Photos by Reid Heikamp 1. Betty and Cavin Armitsteed

and David Jonknan

2. Gail Street and Bob Matthews

7. Bill and Susan Scott

3. Jason and Sylvie Murdock

9. Maureen and Rob Murdock

4. David Carmichael, Amanda Kirk, Annamarie Castrilli, Hayden Carmichael and Brian Kirk 5. Karen Parkman and Dave Green 6. John Milne, Paul Donoahue, Janet Jonknan, Marilyn Lytle 64 | GoodLife South Simcoe Spring 2016 â–

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8. Mike and Angela Noble 10. John and Cindy Purtill 11. Ruthanne Hartin and Cathy Marengeur 12. Joe and Brenda Laird with Bill Gadsden

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Go to http://foundation.rvh.on.ca or phone (705) 739-5600 to support

When it comes to real estate and advanced cardiac care – location is everything Location… Location…Location.

Just ask Don Gordon. He’s pretty sure if he had his heart attack at home, he might not be planning his ski trip to Switzerland.

In fact, he’s pretty sure he wouldn’t be planning anything.

The 70-year-old retiree lives on a rural property located between Midland and Barrie and while there’s a hospital in each town, only minutes away from him, neither is able to offer advanced cardiac care.

“So, basically when I had my heart attack, it wouldn’t have mattered which hospital I went to. All either hospital could have done is stabilize me and send me south,” says Gordon.

“The chances of me making it would have been low.”

As luck would have it, Gordon did not have his heart attack at home, but instead in downtown Toronto and a mere five minutes from an Advanced Cardiac Centre. His left main artery was completely blocked, a condition known as the ‘Widow Maker’ - so time was not on his side.

“If I was at home it would be a different story. First I’m still alive, which I’m pretty sure would not have been the case. I know our area is grossly underserviced when it comes to advanced cardiac care. Sometimes you get a little warning and you can get to a centre within the 90 minute window, but that is not always the case,” says Gordon. “My heart attack was completely unexpected. I didn’t see it coming.”

The reality is, if you have a heart attack in Muskoka, Collingwood, Midland or Orillia - basically anywhere north of Barrie - you will be stabilized and given “clot-busting” medication in your home hospital and then transported to a cardiac centre, a standard of care referred to as “drip and ship”.

Currently, North Simcoe Muskoka is the only region in the province without an Advanced Cardiac Centre. This means every year more than 3,600 heart patients must travel to centres outside the region for lifesaving heart procedures.

But that’s going to change.

Royal Victoria Regional Health Centre (RVH) has government approval to develop an advanced cardiac program, scheduled to open in early 2017. RVH’s advanced cardiac program will then provide heart diagnostics and interventions such as angiograms and angioplasty, giving patients access to faster treatment, a shorter hospital stay and less travel time.

“Our advanced cardiac program will be a game changer for heart patients in our region,” says Janice Skot, president and CEO, RVH. “Soon North Simcoe Muskoka residents will have the same gold standard of heart care as those in the rest of the province - treatment within 90 minutes of a heart attack.

That’s critically important because when it comes to the heart, time is muscle.”

So what does Don Gordon think about the news?

“I’m a huge fan of that idea. This program will give the people of Simcoe Muskoka great peace of mind. I would guess most people don’t realize advanced cardiac care is not available here - until they need it.”

Don Gordon

To find out how far away you are from advanced cardiac care visit www.rvhheartofgold.ca

Help Make each life better. Together.

GoodLifeMagazine.ca | 65

in the crowd New Tecumseth Fire Rescue honoured its members from stations in Alliston, Beeton and Tottenham at a recognition night.

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Photos by Reid Heikamp 1. Kerry and Mike Mellish

4. Mike and Brenda Toutant

7. Kevin Luu and Jacquelin Ogar

2. Allan and Sue Blakely

5. Simon Worley, Susan Murray, Carla and Shawn Sweeney

8. Victoria Myddelton and Ryan Legacy

3. Barb and Bill Mercer

66 | GoodLife South Simcoe Spring 2016 â–

6. Dan and Ann Heydon

9. Kelly and Jamie Hammill

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