NOV/DEC 2023
HOME RENOS
INTERIORS
NEW HOMES
BEAUTY
FASHION
FOOD
TRAVEL
H E A LT H
AUTO
SHOPPING
FEATURING
TOAST THE HOLIDAY SEASON WITH
festive flavours
SPARKLE, SHINE AND SHIMMER PARTY LOOKS FOR HIM AND HER
PRESENTS TO PLEASE
SPECIAL HOLIDAY SHOPPING SECTION
LIGHTEN UP
SHED THE WEIGHT OF GUILT
www.lifestylemagazineonline.com
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Owned and operated by Marv & Drew Stephenson www.corbelrenovation.com November/December 2023
LifestyLe
7
PUBLISHER’S
The stories told on the Port Stanley Festival Theatre stage are waiting for you to come and be a part of them.
note
2024 SUMMER
THEATRE
“Find a group of people who challenge and inspire you, spend a lot of time with them, and it will change your life.”
MAY 21 - JUNE 1
THE BEAVER CLUB
AMY POEHLER, COMEDIAN AND ACTOR
BY BARB SCHEFFLER
JUNE 4 - JUNE 15
FUNNY VALENTINE A Michael Bublé Tribute BY JAY DAVIS
JUNE 19 - JULY 13
THEY’RE FOUND IN TREES
BY NORM FOSTER
JULY 17 - AUGUST 3
HURRAY HARD BY KRISTEN DA SILVA
AUGUST 7 - AUGUST 24
BIGFOOT!
WORLD PREMIERE
BY EPHRAIM ELLIS
AUGUST 28 - SEPTEMBER 14
PERILS OF PERSEPHONE BY DAN NEEDLES
Give the gift of theatre Gift Certificates Single Tickets Season Subscriptions AVAILABLE NOW!
PortStanley FestivalTheatre www.psft.ca 519-782-4353
8 LifestyLe
November/December 2023
I
Cheers to 25 years
t has been a fantastic experience producing our Lifestyle Magazine for the past years. I have been honoured to work with our team of outstanding and dedicated professionals and I feel so fortunate to have acquired this wonderful magazine family. You have all inspired me and have made the production of every issue an exciting adventure. To my incredible husband and silent partner, I am so grateful and truly blessed. Always in the background and always there for me. From impeccable bookkeeping, to magazine deliveries, to help with all problem solving, including talking me off the ledge a few times, he has been my rock, helping me keep the ship steady and on course for 25 years. I’m looking forward to spending many fun and exciting years of retirement together. Thank you to our loyal readers. We have enjoyed your positive feedback and thank you for patronizing our advertising clients. You are the cogs in the wheels that have kept us rolling along throughout the years. I also want to personally extend my deep gratitude to our wonderful clients.
In our early days, quality clients, such as Sifton, Jennings, CCR and many others, brought their support and loyalty and are still advertising today. Without our strong client support, we would not have survived, especially during the challenges of Covid. It is with great excitement that I pass the ownership on to Chris McDonell of Eatdrink Magazine. Chris, a wellknown local publisher, will blend his popular stories on local restaurants, specialty shops, farmer’s markets, craft beer, local wineries and distilleries to the full range of topics in Lifestyle Magazine. This perfect blend will create an inviting, informative and exciting publication that will connect readers to advertisers for many years to come. It is with nostalgia that I move into retirement and I know that I will miss everything and everyone I have been fortunate to work alongside. I’m very happy to see our team staying on with Chris to produce a newly-designed magazine for 2024. I look forward to reading each and every issue. Lana Breier, publisher Lifestyle Magazine
LIFESTYLE
magazine PUBLISHER Lana L. Breier
contents N OV EM B ER
| D EC EM B ER 202 3
EDITOR Jill Ellis-Worthington EDITORIAL ASSISTANT Ellen Ashton-Haiste WRITERS Ellen Ashton-Haiste Jill Ellis-Worthington Janis Wallace ACCOUNT MANAGERS Annette Gent 519-200-0283 annettegent537@gmail.com Lorraine Lukings 519-520-7676 lorrainelukings@hotmail.com
10
PHOTOGRAPHY BAIN IMAGES Richard Bain / Jesse Bellringer
For home, for her, for him
Holiday cheer
38 Get over it Unload your guilt
YOURSTYLE
43
22 Festive fashions
Party attire for him and her
28 Luxury hair care Comes to London salon
CULTURELIFE 43 Blyth life Village gets new gallery
BIZLIFE
Lifestyle is published six times a year by 2251632 Ontario Inc.c.o.b. Lifestyle Magazine
46 Fanshawe College Part-time Studies
108 Tuyll Street, Bayfield N0M 1G0 519-873-0989 lifestylemagazinepublishing@gmail.com
No part of this magazine may be reproduced without the written consent of the publisher. The publisher accepts no responsibility for unsolicited material. All rights reserved. Printed in Canada.
Gifts galore
Toast with tasty cocktails
WEB ARCHITECTURE Redding Design Inc. www.reddingdesigns.com
Copies are distributed through magazine stands and local businesses in London and area.
17
10
EDITORIAL & AD DESIGN Wendy Reid
PRODUCTION Nancy Greenfield
HOMESTYLE
BESTLIFE
Jan McGrath 519-243-2932 jm@lambtonshores.com
AD DESIGN Nancy Greenfield Bill McGrath
21
28
47 Custom Shades, Custom Covers
SPECIALFEATURES 31
Holiday shopping From here to there
48 Eatdrink
The Local Food and Drink Magazine
Publisher Chris McDonell eatdrink.ca • chris@eatdrink.ca Advertising sales, written and designed by Eatdrink Magazine Staff.
48 17 November/December 2023
LifestyLe
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bestlife
festive
flavours
W
ith our harried schedules, getting together with friends and
SPIRITED SIPS FOR HOLIDAY GATHERINGS
family members is always wonderful but the holidays are a good excuse to throw a special party. Add extra flavour and colour to the mix with these cocktails and mocktails (some
can be served sans alcohol). Not everyone loves the traditional tastes of the holiday season, so we’ve changed it up here and there with merry margaritas and martinis. So put on your favourite play list, get out the decorations and make yourself a batch of eggnog or sangria – it’s time to decorate the tree.
10 LifestyLe
November/December 2023
PEPPERMINT/CHOCOLATE MARTINI WITH CANDY CANE RIM 2 oz white chocolate liqueur 2 oz vanilla vodka 2 oz peppermint schnapps Splash of cream or milk 1/4 cup ice Candy canes • In a blender, pulse candy canes to crush. • Wet the rim of the cocktail glass, lower into the crushed candy canes and rotate to cover. • Blend all liquids in a cocktail shaker filled with ice cubes. • Strain into rimmed cocktail glass. • Garnish with a candy cane or sprinkle with crushed candy.
Fabulous colours and scents of the festive season.
GINGERBREAD MARTINI 3 oz vodka 3 oz Irish cream 2 Tbsp gingerbread syrup (or to taste) 1/2 tsp vanilla extract 2 oz cream whipped cream and crushed gingerbread for garnish • Place ice and all liquids in a cocktail shaker. • Shake until well blended. • Strain into a martini glass and garnish with whipped cream and crushed gingerbread or a whole cookie.
COCONUT MARGARITA Cinnamon sugar (for rim) 1 1/2 oz silver tequila 1 oz coconut milk 1/2 oz orange liqueur 1/2 oz lime juice 1/2 oz white cranberry juice
• In a cocktail shaker filled with ice, add the tequila, coconut milk, orange liqueur, lime juice and white cranberry juice. • Shake well. • Strain into glass over fresh ice.
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12 LifestyLe
November/December 2023
FESTIVE FLAVOURS ~ Continued from page 11
WINTER SANGRIA PUNCH 1 bottle of dry red wine (may also use a white pinot grigio or sauvignon blanc) 2 cups cranberry juice 1/2 cup apple cider 1/2 cup brandy 3-4 Tbsp honey (depending on desired sweetness) 1 cup cranberries 1 apple diced 1 pear diced 2 cinnamon sticks (extra for garnish) 2 sprigs of rosemary (extra for garnish plus fruit slice and handful of cranberries) • Place all ingredients in a pitcher or punch bowl and stir well to combine. • Cover and refrigerate for at least three hours to overnight. • Serve over ice with cranberries, another sprig of rosemary and cinnamon stick.
BLUE CHRISTMAS MARGARITA 1 cup vodka or rum 1 cup white cranberry juice 1/4 cup blue curacao 1 – 2 Tbsp fresh lime juice ice cubes • In a cocktail shaker, combine vodka, white cranberry juice, curacao, lime juice, and ice. • Shake. • Strain into chilled martini glasses.
EGGNOG PUNCH 2 cups milk 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp vanilla extract 6 large egg yolks 1/2 cup granulated sugar
1 cup heavy cream 1 cup bourbon or rum (optional) whipped cream • In a saucepan over low heat, combine milk, cinnamon, nutmeg and vanilla. Slowly bring to a low boil. • In a large bowl, whisk egg yolks with sugar until yolks are pale in colour. Slowly, in small batches, add the hot milk mixture to egg yolks. Whisk to combine. • Return the mixture to the saucepan and cook over medium heat until slightly thick but not boiling. • Remove from heat and stir in heavy cream and bourbon. Refrigerate until chilled. • Serve topped with whipped cream and cinnamon.
~ Continued on page 15
Discover local artists & artisans
Explore our curated collection of local art, jewellery, books and more. This hidden gem hold treasures for everyone on your list!
Wortley & Byron Sweet Onion Bistro is a Greek owned family-run restaurant with two locations to serve you. Visit our website at
Shop in-store or online at
sweetonionbistro.ca
shop.museumlondon.ca
legacy homes of london CUSTOM HOME BUILDER & DESIGNER
LET’S GET STARTED ON SOMETHING SPECTACULAR info@legacyhomesoflondon.com | @legacyhomesoflondon 14 LifestyLe
November/December 2023
FESTIVE FLAVOURS ~ Continued from page 13
SNOW DAIQUIRI 2 oz light rum 1/2 oz pineapple juice 1/2 oz lime juice 1/4 oz sugar cane syrup (available most supermarkets) or simple syrup (combine equal parts sugar and water, boil briefly and cool) 1 egg white • Shake ingredients in a cocktail shaker. • Add ice and shake again. • Strain into a glass and garnish with a pineapple wedge.
TANGERINE MARGARITA 2 oz tequila 1 oz orange liqueur 1/2 oz lime juice 1/2 oz tangerine juice Salt to rim glass • Rim a cocktail glass with salt (wet rim with a piece of lime or tangerine then roll in a shallow dish of coarse salt). • Fill a cocktail shaker with ice and add tequila, orange liqueur and juices. Shake well and strain.
CHOCOLATE MARTINI 2 oz Irish cream 2 oz chocolate liqueur 2 oz vodka ice chocolate syrup shaved chocolate (optional) • Dip the rim of a martini glass in a thin layer of chocolate syrup to coat. • Drizzle some syrup inside the glass. • Combine liquors in a cocktail shaker and fill with ice. • Shake for about 20 seconds, until chilled. • Pour and garnish with shaved chocolate if desired.
POMEGRANATE CHAMPAGNE COCKTAIL 2 oz pomegranate liqueur 2 oz cranberry juice 4 oz champagne chilled • Combine all the ingredients and garnish with fresh cranberries and pomegranate seeds.
®
Windows & Doors
30
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www.homecastle.ca
519-659-3550
16 LifestyLe
November/December 2023
hardwood, luxury vinyl, tile, carpet, laminate & more
4333
Col. Talbot Rd. London www.floorsource.ca
519.652.0140
your flooring source for every room in your home
photo courtesy of TORLYS
S HOW RO O M
gifts
marketplace gifting
SCULPTURE WAREHOUSE 74 warehouse74.com
FOR HIM
COCKTAIL SHAKER OAK AND LINEN oakandlinenhome.com
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WALL ART WAREHOUSE 74 warehouse74.com
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BEER BOTTLE GLASSES CURIOSITIES curiositiesgiftshop.com
SCULPTURE WAREHOUSE 74 warehouse74.com
WALL ART WAREHOUSE 74 warehouse74.com
November/December 2023
Lifestyle
17
FJORDS - Inspired by Norwegian Nature
WAREHOUSE 74
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Recliners with quality, design, relaxation and function.
Jennings
Furniture & Design Since 1885
432 Talbot St., Downtown St. Thomas • 519-631-0410 Open Mon - Friday 9-5:30 / Sat 9-5 • www.jenningsfurniture.com
WAREHOUSE74.COM 1737 Richmond St - Unit 101
YOUR DRAPERY AND SHADE SPECIALIST SINCE 1987 Professional, knowledgeable and friendly service!
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November/December 2023
PowerView® and Somfy Automation experts
LONDON NORTH 1950 HYDE PARK RD • 519-660-3661 LONDON SOUTH 297 EXETER RD • 519-652-0222 www.coverscanada.ca
gifts
marketplace gifting
FOR HER
SCARVES CURIOSITIES curiositiesgiftshop.com
HERB CUTTER WITH BOARD OAK & LINEN oakandlinenhome.com
ONE-OF-A-KIND JEWELLERY CURIOSITIES curiositiesgiftshop.com
GARDEN TOOL BAG OAK AND LINEN oakandlinenhome.com
CANDLE OAK & LINEN oakandlinenhome.com
WINTER-THEMED CANDLES CURIOSITIES curiositiesgiftshop.com
TEA STRAINER, MUG AND LID OAK AND LINEN oakandlinenhome.com
November/December 2023
LifestyLe
19
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20 Lifestyle
November/December 2023
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November/December 2023
Lifestyle
21
festive fashion
yourstyle
1
TIME TO SHINE
Be the belle or beau of the ball By Jill Ellis-Worthington
W
hen it’s time to get festive, it’s time to dress-up and show up
in shimmering garments. Local retailers don’t disappoint this season when you want to dress to impress, with lux fabrics, fine detailing and stylish offerings. Whether you need to be ready to go from day to night or have a very special event, there are so many stunning choices available right here in the Forest City. Shop local because there’s no need to look further afield. Send out the old year and bring in a new one in your festive finest. Let’s celebrate the holiday season!
22 LifestyLe
November/December 2023
2
1 A great day-to-night look with pieces by Dorothee Shumacher (blouse) and QL2 (blazer and skirt). 2 Strut your stuff in these Dorothee Schumacher metallic chic boots, worn with a sequinned skirt and wool/cashmere cardigan. All pieces available at Hangar9.
4
3
5
3 Set a formal tone in this black Exton stretch velour modern fit dinner jacket. 4 For a more relaxed but dramatic look, try the Exton in midnight blue. 5 Easy confidence – that’s what a grey paisley-print jersey-knit sport jacket says about you. All jackets by 7 Downie St. and available at Buragina’s Men’s Fashions.
6
7
8
6/7 In seasonally appropriate crimson or more muted heather grey, you’ll sparkle in these flattering, flowing, bodice-encrusted A-line, V-neck gowns with three-quarter sleeves. 8 Look heavenly in this earthy charcoal and stone off-the-shoulder all lace gown, complete with train. All gowns available at Juniper Dress Boutique. ~ Continued on page 25
November/December 2023
LifestyLe
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SHERRI HILL
4-655 Fanshawe Park Rd W juniperdress.com 519.472.0909
519.686.5217 | 639 Southdale Rd E | buraginas.com
elevate YOUR LOOK PERSONAL STYLING | TRUNK SHOWS | CLOSET EDITING
HANGAR9 TORONTO FIRST C ANADIAN PLACE 100 KING STREET WEST TORONTO ON M5X 1A9 416.777.0073
HANGAR9 LONDON RICHMOND ROW 620 RICHMOND STREET LONDON ON N6A 5J9 519.672.0073
www.hangar9.ca 24 LifestyLe
November/December 2023
FESTIVE FASHION ~ Continued from page 23
We have hundreds of beautiful designs to choose from for engagements, anniversaries, and general expressions of love. • Canadian Diamonds • Quality Craftsmanship • Superior Service
721 Talbot Street, St. Thomas, ON 519-631-3692 www.muscatjewellers.com
9 This splendid sleeveless, form-fitting sequined sheath, in navy and smoke, has stretch lining under tulle net. Dress from the Montage Collection by Mon Cheri. Available at Juniper Dress Boutique. ~ Continued on page 27
November/December 2023
LifestyLe
25
Featuring Like-New Brands, Designer & Luxury Labels
SHOP IN-STORE & ONLINE! New Arrivals Everyday! Check our website for information on consigning with us! style360.ca | 360 Springbank Drive | 519.657.9119 |
SELECTIVE CONSIGNMENT
ANH MASTER EDUCATOR/STYLIST
MARIABIKASSALON.COM
26 LifestyLe
November/December 2023
HAIR | MAKEUP + MORE
FESTIVE FASHION ~ Continued from page 25 10 Available in periwinkle, mocha or classic black (shown here), this striking deep V-neck sheath is covered in beading. Dress from the Montage Collection by Mon Cheri. Available at Juniper Dress Boutique.
Styles designed to empower women in their everyday lives.
Open Wednesday - Sunday 11am to 5pm 215 Main Street, Port Stanley 519-782-7467 www.studiostyle.ca
● FOR MORE INFORMATION BURAGINA’S MEN’S FASHIONS 639 Southdale Road East 519-686-5217 www.buraginas.com
10% OFF WHEN YOU MENTION LIFESTYLES
HANGAR9 620 Richmond Street 519.672.0073 www.hangar9.ca JUNIPER DRESS BOUTIQUE 655 Fanshawe Park Road West 519-472-0909 www.juniperdress.com
www.leezurlondon.com | 519.601.4888
November/December 2023
LifestyLe
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yourstyle
HAIR HEALTH STARTS with the scalp, so Maria Bikas Salon carries luxury hair-care products from Kerastase to help Londoners experiencing issues like frizziness or loss. The stylists are able to guide clients in choosing the best individualized solutions.
High-end hair care KERASTASE COMES TO MARIA BIKAS SALON By Jill Ellis-Worthington
28 Lifestyle
November/December 2023
A
thena Bikas and the staff at Maria Bikas Salon (MBS) are ecstatic to offer high-end, effective products for hair care from Kerastase. Athena, Maria's daughter who has worked at the salon in many capacities since her teen years and has been a stylist for seven years, says that it was an honour that had to be earned. “It’s a luxury brand that not every salon can carry,” she says, adding it was a year-long process to qualify by proving the expertise of staff and volume of clientele. MBS is one of the few in London that has done so.
Athena is the ‘K-care coach,’ in addition to acting as salon manager. She says that Kerastase products can solve myriad problems that clients experience with their hair. “It’s a very personalized approach and consultation with a stylist is the best way to determine which is the best line and most effective products,” she says. “Stylists see what’s going on with the client’s scalp and scalp health is the focus for Kerastase. When the scalp is treated, hair is instantly stronger and healthier.” She recommends the Potentialiste line to deal with scalp issues. Hair loss can be a symptom of scalp ill health and the Genesis line addresses those issues. In addition to Genesis Recherche Avancee Anti-Breakage Fortifying Serum, Ken Fortner was advised by his MBS stylist Melissa to use Kerastase Curl Manifesto Fondant Hydration Essentials (conditioner). The 22-year-old wears tight ball caps during work hours as a landscaper and was experiencing hair loss as a result. After using the products for two months, Fortner is happy with the results. “My girlfriend noticed that my Let Us Help You Create Your… hair looked healthier and thicker. And LANDSCAPE | DESIGN-BUILD | CONSULTATION the products make it smell great. We both use the conditioner,” he says. To view our impressive photo gallery visit mckinnongardens.com “Thinning hair can be due to aging, 519.854.3368 STRATHROY specific hormonal changes; it can be hereditary or due to treatments, like cancer,” Athena explains. Kerastase has products for both men and women who Let Us Help You Create Your… are experiencing hair loss. Deb Fennell, 55, has been using Kerastase products for 15 years on the advice of her stylist Ramona, whom she followed from another salon to MBS. “I was trying to grow out frizzy unruly hair that I started to use Kerastase and had great results,” she says. Help You Create Your… Using the Resistance line’s shampoo and conditioner initially, Fennell is pleased with her longer smoother hair. To maintain this, she presently uses Discipline Keratine Thermique (a leave-in conditioner), Resistance Ciment Thermique and Kerastase Elixir Ultime. Both she and Fortner say that though the products are expensive they need to only use a little at a time because they are so effective and that the results are worth it. Some products are used solely in the salon. Athena says that the Fusio Dose Us Help is an in-salon personalizedLet service. “It You Create Your… gives instant hair transformation in BeachcomBer just five minutes. It’s a boost that gets London clients through to the next visit.”
DRAMATIC transformations
BACKYARD OASIS
BACKYARD OASIS
ACKYARD OASIS
519
BACKYARD OASIS
● FOR MORE INFORMATION MARIA BIKAS SALON 1673 Richmond Street 519-850-8383 • www.mariabikassalon.ca
• Hot Tubs • Pools & Saunas • Charcoal & Pellet Grills • Pizza Ovens • Outdoor Kitchens • Gazebos
754 Wharncliffe Rd. S., London 519-681-0249 • beachcomberlondon.com
November/December 2023
LifestyLe
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FIND THE
PERFECT GIFT HERE from fabulous local designers!
FIND US ON THE SECOND FLOOR IN THE ARTISANS LOFT AT... 900 KING STREET, LONDON SATURDAY 8-3, SUNDAY 10-2
The perfect blend of modern, and vintage home decor, and gifts. Your one stop shop for holiday shopping! • www.duckanddodo.ca
• Hand knit hats, mitts, scarves, ponchos and more. • www.knitsbytlw.ca
Dominican Republic, Mexico, Cuba, and Florida
30 LifestyLe
November/December 2023
• Meticulously designed & crafted artisan leather handbags and accessories • www.plumagestudio.ca
WELCOME winter OUR PICKS FOR FUN AND UNIQUE
SHOPPING DESTINATIONS By Janis Wallace
• Village Toy Castle • Western Fair Market • Karpos Nuts & Fruits • Canadale Nursery • Oak and Linen • Boutique Firenze • Curiosities • Crunican Orchards • Pinecroft
Where whimsy is remembered Part toy store; part toy museum; part play area; part factory. “It’s definitely unique,” says owner Isaac ElliottFisher. The Village Toy Castle is all of those, and a place to hang out and have fun. Located in an old building that has served many purposes, including inn and bank, it’s a destination for kids and collectors of all ages. “The retail is an eclectic mix of products, carefully curated with both nostalgic and current,” says Elliott-Fisher. “The museum displays retro toys from the ‘30s to the ‘90s. No matter when you grew up, you will see stuff you grew up with.” Try your hand at full-size pinball, arcade machines and video games such as Nintendo, or slip down the slide of the play castle which is like a jungle gym. “There is hands-on interactive all over.” Elliott-Fisher says his goal is to do Disney on a small scale – the attention to detail, the interaction and playfulness. But he didn’t set out to establish a play destination. The popular culture filmmaker just wanted to find knights and castles for his kids when he was shooting in the UK for Henson. Finding none, he decided to make them and has carried the idea to Ontario. “I had no intention of getting into retail,” he says. During the holiday season, he sets up his grandmother’s collection of antique Santas throughout the store. The bathroom is papered in reproduced pages from old Wish Books, and he plans to use that theme for marketing. More nostalgic motifs are seen in the museum displays. Barbie, from 1959 to the ‘90s, figures prominently currently. Retro candy is sold, and a movie popcorn machine creates the smell and taste of good times. “I want people to come, explore, remember and discover. It’s a combination of exploration and nostalgic memories of everybody’s childhoods. A child can come and discover on their own,” Elliott-Fisher says.
THE VILLAGE TOY CASTLE 22 London Road, Brucefield @VillageToyCastle on Facebook and Instagram
Market makes merry “We celebrate community and the best of London.” Meet me at the Market is more than a slogan for many who make it a weekly habit. Carol Sceli, business development manager for the Market Western Fair District, says she sees families and shoppers each weekend, meeting over coffee, brunch or shopping. She reflects on two families who regularly select food and gather around tables to spend the time together. “You can enjoy time with family and friends and buy the best fresh and local products,” says Sceli. More than 100 vendors offer produce, meat, fish and plant-based foods on the first floor, while upstairs local artisans feature gift ideas from candles to clothing, furniture to treats for furry friends, wellness products, vintage finds and books. “It’s high quality, farm-fresh goods, and you can engage with the artisans. It’s full of holiday cheer,” says Sceli. “We decorate for a festive environment. Every weekend there is something special.” You can hear local choirs, find decorated cookies or kits to DIY. The season kicks off November 24 when the Old East Village Business Improvement Area (OEV BIA) and the Market officially flip the switch on the lights at Queen’s Park. Horse and carriage rides evoke a nostalgic atmosphere, and a night market spotlights local crafts. “It’s beautiful,” says Sceli. “The lights are custom-made for the park. We celebrate community and the best of London.” Every weekend showcases local produce, live music, crafters and their products. “You can watch artisans at work.” Local non-profits set up to show how they contribute to the community. She says they are proud to have been awarded Best in London for more than 10 years.
THE MARKET, WESTERN FAIR DISTRICT 900 King Street www.themarketwfd.com • 519-931-3615
A warm welcome in the Village
From festive to reflective
“I know almost all my customers by name. At the end, we are friends.”
“It’s a happy place to be, full of Christmas joy.
As winter starts to settle in, the best way to deal with the dark and cold may be a bit of summer’s bounty. Freshly roasted nuts, dried fruits, baklava dripping with honey and spanakopita oozing spinach and feta evoke Greek sunshine. Anna Arsenis adds a warm welcome. “It’s a very welcoming store,” she says. “We love our customers. We try to help them. It’s personal. I know almost all my customers by name. At the end, we are friends.” In the heart of Wortley Village, Karpos Dry Fruit and Nuts offers a wide range of nuts, roasted on site, for snacking or baking: almonds, hazelnuts, walnuts, cashews, Brazil nuts, pistachios and peanuts. Pumpkin and sunflower seeds and roasted chickpeas are also available. “I try to bring in the highest quality product. I try to bring in healthy things.” Born in Canada, raised in Greece, Arsenis makes baklava and spanakopita, cookies and sesame bars, as well as meals twice a week. She caters for groups up to 20. She serves Greek style ‘frappe,’ an iced coffee specialty from Thessaloniki where she and her late husband lived. One of the popular Greek dishes, spanakopita, is always available to bake and serve at home. Stuffed grape leaves; peppers stuffed with beef and rice; pasticcio; chicken or beef soup; and salads are some of the dishes Arsenis has ready to pick up on Tuesdays and Fridays. “If you are gathering at home and want something different and homemade, we make it from scratch,” says Arsenis. For the holidays, it’s possible to find everything to entertain in Mediterranean style or gifts for the foodies on your list. Custom gift baskets are popular.
Whether you want to visit with Mrs. Claus and Santa, find some modern, elegant and trendy holiday décor, learn how to create your own urn arrangement or simply wander through the sea of poinsettias, Canadale Nurseries offers a festive fun experience. “People come here to relax and soak up some Christmas spirit,” says Kate Holt, one of the Intven family that has owned the nursery since establishing it in 1965. “There is so much to see and do. It’s festive and cheerful. It may be cold outside but there’s a warm feeling in the greenhouse. We have décor and gifts; it’s a fun place to visit.” Weekends in November are filled with activities and workshops, which include learning how to create wreaths, urns and door arrangements, as well as children’s crafts. “One of the most popular events is brunch or lunch with Santa and Mrs. Claus,” says Holt. “There is lots of facetime with them, activities and opportunities to take photos. We have the best Santa and Mrs. Claus.” Canadale offers holiday décor. Traditional green and red are most popular, and this year the trend is black. “We have a little of everything. We try to be a one-stop shopping experience,” Holt adds. Poinsettias reign as most popular plant, but Christmas cacti, Norfolk pine and frosty ferns are available, as well as tropicals and houseplants. Holt says winter can be long and dark, and the greenhouse is a place to relax, smell the plants, see the colours and take a mental health break. “It’s a happy place to be, full of Christmas joy. Come visit us and let us be part of your Christmas plans.”
KARPOS DRY NUTS AND FRUITS
CANADALE NURSERIES
190 Wortley Road www.karposdrynutsandfruits.ca • 519-672-5200
269 Sunset Drive, St. Thomas www.canadale.ca • 519-631-7264
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174 Wortley Road in Wortley Village, London 519.518.0252 • mackinlaymercantile.com
Not home alone
An international touch
“It’s an experience to come in here. It’s charming, elegant and friendly.”
“People love these products and come in for their favourites.”
When Lisa Barron welcomes you through the front door, it’s like entering her home. Oak & Linen Home, located in Arva, is set up in a coach house built in the 1890s. “When you walk in here, you walk into a different world,” she says. “It’s like walking into my house. It’s so personal; I choose everything here. It’s a boutique where you can find just about everything you need for your home.” Barron builds on the charm of the old house by displaying furniture, linens, lighting, art, kitchenware, accessories and clothing against the original wood floors and exposed brick. “People can wander through the house and get ideas for their own home. They can see and touch things. It’s a different way of having a store. It’s different each time you come in. It’s like a home you can shop. If you see something in a setting, it’s easier to visualize in your own house.” The French Country Collection furniture (the ‘Oak’ in the name) has an Old-World feel. Barron lived in Belgium and wanted to offer the timeless elegance she saw there. She sources unusual items from Belgium, Holland, France, Germany, Italy, Denmark and Finland. The ‘Linen’ part of the name also reflects the European use of the fabric for table and bed linens, as well as clothing. Almost 400 items are offered online. For the holidays, the house will be decorated with ornaments sold there, as well as wreaths and plaques. “And lots of things that make good gifts – from soaps to mystery gift boxes filled with ‘something personal, something delicious, something festive and something for the home.’” Subscription boxes are also available. “It’s a small store, but we can get you just about everything,” says Barron. “It’s an experience to come in here. It’s charming, elegant and friendly.”
Bettina Weber credits her mother for giving her an Italian name and a love of gloves. “My mother always wore gloves. I love gloves – the craftsmanship, the skill needed to make them, the feel of a good leather glove is a beautiful thing.” She shares her passion by offering the largest selection of Italian gloves in Ontario. “It’s all about the fit,” says Weber. “It’s not just small, medium and large.” She helps customers find the right size and style. “It’s all about the customer experience. We help you make a good choice.” Weber calls gloves a practical luxury, and she adds more options for elegance: Italian silk scarves and soaps, stationery, Murano glass and jewellery. Canadian content includes Newfoundland knit mittens and hats, Montreal scarves, linen from British Columbia and jewellery by a local artist. Indigenous artists are represented with leather, pewter and jewellery. “These are real artisan gifts,” says Weber. “People love these products and come in for their favourites.” Holiday shopping offers gifts from $10, items Weber says you won’t find anywhere else. “There is so much to look at. It’s pretty and charming because it should be a pleasure to shop. Touch the silk scarves. Try on the gloves. It’s nice to have products that make people happy even in a small way,” she says. “We offer a traditional boutique shopping experience. You can take your time and browse. We’re catering to the person who loves Italian fashion and Italian travel. Come and chat.”
OAK & LINEN HOME
BOUTIQUE FIRENZE
21556 Richmond Street, Arva www.oakandlinenhome.com • 519-672-9514
189 Adelaide Street South www.boutiquefirenze.ca • 519-649-4122
Picked for your pleasure
Pottery in the pines
“We’re a small market with unique food items that are products of Ontario.”
“People come for the service, the ambience, the experience.”
When Philip Crunican’s great grandfather bought a farm north of London, he planted apple trees and the roots of a business legacy that is still growing today. Crunican, who runs Crunican Orchards with his brothers Peter and Alf, says as times changed, the family adapted. The brothers expanded the store and storage. Their father and uncle planted semi-dwarf trees. Philip’s son and daughter have launched a hard cider business, Generations Cider Co. The goal has always been to keep what they started with and keep it successful - keeping it small and manageable to maintain quality. The orchard contains about 18 varieties of apples that harvest at different times and offer different flavour profiles. On the sweet end of the spectrum are Ambrosia and Gala; Spies and Idared are tarter. Gregory and Colleen Crunican started the cider business after Gregory saw the rising trend while in college. He wanted to contribute to the family legacy and thought cider was a good next step. After 10 years of research and training, three blends of cider are available: 1910 Original – a dry, light cider with tropical notes; Back Forty – fresh with apple forward and a hint of hops; and Fifth Branch – with a crisp, citrus flavour. The tree on the logo is the only one standing from their great grandfather’s original orchard. The family also offers local produce and products. Squash and pumpkins; fruit in season, such as peaches and pears; peanuts; jams and jellies; honey; maple syrup; gluten-free and organic foods; a non-nut butter; soup and cookie mixes; cheese; grains and seeds; seasonings; pasta sauce; tortilla and potato chips; and kombucha. “We’re a small market with unique food items that are products of Ontario,” says Philip. “Our focus is on apples, but we’re a year-round business with local produce.”
Few businesses can claim a 75-year history. Fewer still managed by four generations of one family. And only one is the oldest continually operated pottery studio in Canada. Pinecroft, set among more than 85,000 pine trees beside a pond, was the vision of Brenda Smith’s grandfather, who wanted to create a little Muskoka in Elgin County. Today, his great granddaughter Sarah prepares a Christmas special with his wife’s turkey stuffing recipe. “The property was the family farm,” says Brenda Smith. Her grandfather, a butcher, wanted to keep his workers during the summer. Starting in 1921, they planted the trees. Horses dredged the pond. The first cabin, now a B&B, was built for her grandmother to read in; the second for her uncle; the third became the main cabin that now houses the pottery studio and tearoom. Brenda’s aunt Selma and husband Jimmie Clennell moved to Pinecroft after WWII to set up the studio. They put Aylmer on the map by selling their wares through a salesman travelling across the country. Now Pinecroft pottery is only available on site. Smith joined in 1971 “and I’m still here,” she says. With son Chad and daughter Sarah managing the business, she can focus on the pottery. Awareness, mostly through word of mouth, brings a steady flow of customers to the pottery and gift shop and restaurant. If you are looking for unique gifts, you can find pottery bowls, mugs, tea pots, platters and trays, as well as purses, clothing, candles and home decor. The restaurant specializes in home-cooked country lunches, including bread baked by Smith’s husband. “People come for the service, the ambience, the experience. The emphasis is on a small, family business, a community,” says Smith. “We welcome everybody.”
CRUNICAN ORCHARDS
PINECROFT
23778 Richmond St. N., London www.crunicanorchards.com • 519-666-0286
8122 Rogers Road, Aylmer www.pinecroft.ca • 519-773-3435
True North style “We take a lot of time helping customers find the right gift.” Curiosities – different, interesting, well-made and well-priced. That’s how owner Jocelyn King curates her stock of clothing, jewellery, wall art, pottery, bath and body products, specialty baby gifts and greeting cards. Tucked into the streetscape of charming Wortley Village, the shop provides an array of gift ideas – for everyone on the list or yourself. “I tend to buy what I like or what I like to give,” says King. “After eight years, you just know that it will work,” and describes her shop as “full of designed-in and made-in Canada goods. It’s important to support Canadian work.” The holidays are an especially fun time to check out independent retailers, such as Curiosities, in Wortley Village. “There is such a great selection and everyone is in a happy mood,” says King. “We take a lot of time helping customers find the right gift.” Some planning is done far in advance when King attends craft and gift shows. She searches online for the unique and special products her customers want. Prices span a wide range. “We have interesting stocking stuffers and unique items you won’t find anywhere else.”
You can find gifts and fun cards to go with them. King and her staff will wrap them for free. In fact, they enter into friendly competition over creating the best bows and wraps. “We have a good time.”
SPECIAL SHOPPING OPPORTUNITIES Third Thursday of November: Shopping Night with specials offered by many of the stores in Wortley Village. December 2: Christmas in the Village with a Christmas Market.
CURIOSITIES
174 ½ Wortley Road • www.curiositiesgiftshop.com • 519-432-0434
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bestlife
lighten
THE LOAD
CARRYING AROUND GUILT STRESSES BODY AND MIND By Jill Ellis-Worthington
38 Lifestyle
November/December 2023
Many will remember the moment that Dorothy walks from black and white Kansas into technicolour in the movie Wizard of Oz. That’s how Patricia Berendsen describes shedding weeks, months or even years of guilt. Carrying around guilty feelings is “uncomfortable so people distract themselves with drinking, substances, work, spending money – anything to avoid dealing with it. It takes a lot of courage to face things rather than distract. But things catch up with us and we must deal with them. Doing that is like breaking out of a straitjacket. Having love for yourself is a game changer. Living a life without that weight and being happier and freer, being able to communicate with partners, children, parents and co-workers in a more positive way is so fulfilling. Going from that black-and-white world to one that’s full of colour and joy is magical,” says Berendsen and it’s one of the most rewarding things about her practice as a psychotherapist. Being able to forgive yourself and develop a better relationship with yourself is the first step to having improved relationships. But some don’t realize they have internal guilt. The death of a parent or another family member can
Dr Moore.pdf
reveal feelings long buried. According to Marnie Wedlake, psychotherapist, these guilty feelings can actually be engendered by someone else’s agenda, someone else’s voice in your head. She explains that when we say to ourselves, ‘My mom would be rolling over in her grave. Or what would my dad say about that?’ we are channelling the voices of others and their opinions are coming through replacing our own thoughts. “We often reflect the values of others who have been impactful on us,” says Wedlake. Feeling like we haven’t lived up to the expectations of the voices in our heads can result in feelings of guilt or regret. These feelings can manifest physically, according to Berendsen. “If you’re feeling really crappy about yourself, what are you noticing in your body – not what you are thinking. Is your stomach feeling tight; are you holding your breath; is there tension in your jaw; what’s my posture like; what are my hands and feet doing?” These are signs that negative feelings are impacting you more than you might realize. Not all guilty feelings are unwarranted, agree Wedlake and Berendsen. “If we’ve hurt someone, I think it’s a good thing to feel that pang of guilt. It’s an indicator light that says, ‘Hey, pay attention,’” explains Berendsen. She adds, “But there is a difference between what people do and who they are. We aren’t meant to wear that guilt forever.” It’s important to make amends and move on. “We are often reluctant to sit with vulnerability regarding the behaviour,” says Wedlake. We often apologize but add an excuse which negates the apology: “Sorry about that but . . . happened.” She advocates for keeping it simple and genuine. ‘I’m sorry I was late. Or I’m sorry I disappointed you.’ and leave it at that. Adding that people often drop the ‘I’ when phrasing an apology. “They eliminate the ‘I’ because it’s too close to home to put ‘I’ next to feelings that are deep or hard.” But the payoff for taking ownership of bad actions or words can be rewarding for us and our internal dialogue, as well as for repairing relationships. “If we want to be our best selves, we have to take ownership of things that we don’t feel good about,” says Wedlake. What happens if the person to whom we feel we must apologize isn’t available (deceased) or unwilling to receive the apology (broken relationship)? Wedlake recommends using one of
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LIGHTEN THE LOAD
~ Continued from page 39 these methods of ridding ourselves of intrusive negative thoughts caused by guilt, “when you don’t want this to take up real estate in your mind.” Thought stopping – When you’re ruminating on something, catch yourself and latch on to something else, like reading a book or watching a video to interrupt the cascade of negativity. Journalling – Get all the negative thoughts and feelings out by writing them down. It doesn’t have to be eloquent or complete because it’s just for you, a mind dump. Do a cleansing ritual – Wedlake calls this “a symbolic representation of my intent to move on from this.” Some examples might be writing the things about which you feel guilty on pieces of paper and burying or burning them. She adds that it’s important to go deeper and find out what’s truly causing this angst. “Keep going (with self-analysis) if you’re still having a hard time because there’s something underneath it. You have to figure out what it’s really about.” But why would someone choose to remain in the guilt zone by not using one of these methods to escape this morass of pain? “I think people sometimes feel that others will like them more if they are feeling guilty. Or it makes them feel humble or more worthy. Or, alternatively, they feel like they should feel that way,” says Berendsen. Both agree that it can be helpful to seek professional assistance in working through deep-seated feelings of guilt. “Feeling guilty is the way some people connect with the person they lost, but they need options to think differently. Having someone who can help them move on from a rigid worldview and help them find other ways of reacting and looking at themselves can help,” says Berendsen. Looking inward instead of distracting, doing the work and talking to a professional, if necessary, are all ways that we can move through the fog of feeling guilty into the clear, colourful world of self-love that improves our relationships with ourselves and others. ● FOR MORE INFORMATION PATRICIA BERENDSEN – RMFT, RSW, RP Patricia Berendsen and Associates 519-619-8801 • www.patriciaberendsen.com MARNIE WEDLAKE – Ph.D., RP 519-641-1945 •www.marniewedlake.com November/December 2023
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Grand Bend • Stratford • Blyth gifts galore and more! STEP COMFORTABLY, STYLISHLY.
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travelstyle
Art at the heart
OF A VILLAGE ENRICH YOUR VISIT TO BLYTH By Janis Wallace
A
rt is about storytelling and Cindy McKenna and Hans Veenvliet believe small-town Ontario is an ideal place to share stories. Their Wild Goose Canada Studio invites people in, to spend some time with the works, the makers and admire the old building in Blyth. “When they leave, people appreciate getting to know the art, the artist and the building,” says Veenvliet. “They leave with an experience.” McKenna agrees. “It’s a whole different atmosphere being in a small town.” But it wasn’t their original plan. “When we married seven years ago, we had a place in Southampton,” says McKenna. Both are artists and wanted to expand that space to offer more workshops. While picking up some art from the Blyth Festival Theatre, they noticed a gallery across the street. An offhand comment that the building was for sale switched their plans abruptly. “It had absolutely everything we needed,” says McKenna. “A huge space, room for expansion, three garages for workshops and a store front.”
Hans Veenvliet and Cindy McKenna are promoting culture as part of life in the village of Blyth. The couple purchased an old store, across from the Blyth Festival Theatre, and have developed it into a multi-use space called Wild Goose Canada Studio.
They created a gallery, workshop space, a writer’s loft and guest suite. The loft is designed to be an inspirational spot for writers, playwrights, artists and musicians. The B&B is an intimate extension of the gallery. The gallery offers group and individual shows of Ontario artists, many from the Blyth area. “We’re building an artistic community,” says Veenvliet. “Children are my passion, and we provide art classes and fun camps yearround,” says McKenna. They built Little Rita Rutabaga’s house in the garden, complete with a small stage. Inspired by folk artist Maud Lewis, Veenvliet cut plywood butterflies, flowers and birds and invited children to paint them, then added them to the house.
The main building recounts its history hosting various retail enterprises over the years. It also survived a fire that gives a patina to one area of the original tin ceiling. The couple enhanced it and exposed chimney brick damaged in the fire. Veenvliet built a stone fireplace as a gathering spot. They also hold weekly workshops “based on prayer, in which people can express themselves creatively,” says McKenna. “I watch people come in, their reaction is mostly OMG,” says Veenvliet. “It's constant. It’s a lot of fun. People who love art look, linger and ask about the artists and the building. It turned out really well.”
● FOR MORE INFORMATION • WILD GOOSE CANADA STUDIO • 432 Queens Steet, Blyth • 519-386-5868 • https://wildgoosestudiocanada.square.site/
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November/December 2023
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bizlife
WHEN YOU LOVE TO LEARN Get busy at Fanshawe College By Ellen Ashton-Haiste
W
hether the goal is upgrading professional skills or exploring personal passions - from artistic endeavours to creating a decorative cake for a special occasion Fanshawe College has a learning opportunity to meet the need. “We’re dedicated to providing a variety of options for learners to upgrade skills in both professional and personal growth areas,” says Minette Klazinga, program manager for part-time studies. The part-time studies program, she says, is focused on making it easier for students who have other things going on in their lives to pursue their studies. “Our programming is set up as self-paced options, many in an online flexible format, so learners can be working full-time and pursuing studies on a part-time basis.” One of the fastest-growing offerings, and an area where Fanshawe is leading among Ontario colleges, is in part-time post-secondary studies. Klazinga says this is an ideal learning path for students who are working but want to pursue a certificate, diploma, advanced diploma or degree in fields that have historically been full-time programs. Launched in the fall of 2021, gaining microcredentials is becoming more popular. Described by Klazinga as “fast, short and bite-sized learning,” these are courses focused on specific industry-identified skills that can be completed quickly, often in a few weeks. Upon completion, the student receives a digital badge that can be shared on social media platforms, such as LinkedIn, to aid in job searches. Within a topic, students may choose one microcredential or several that can be stacked towards a series badge; this demonstrates mastery within
One of the fastest-growing offerings, and an area where Fanshawe is leading among Ontario colleges, is in part-time post-secondary studies.
that area. For example, leadership offers five microcredentials, including assertive, inclusive and mindful leadership. This option allows students to hone their skill sets. For many continuing education students, an attraction is personal growth opportunities. Fanshawe College offers dozens of general interest courses, from drawing and painting to interior decorating and fun in the kitchen. Specialties include nature photography, baking cakes and gateaux. Recently added to the lineup are some microcredential courses exploring the worlds of beer and wines. Many of these are offered online. Hands-on courses, like cooking or baking, are held in the college’s downtown London campus in the revamped historic Kingsmill’s building with its several kitchens and full restaurant.
ABOVE
Taking online courses from Fanshawe College’s lengthy list of part-time offerings gives students flexibility to learn while taking care of personal, family and work commitments.
FANSHAWE COLLEGE PART-TIME STUDIES FOR MORE INFORMATION • FANSHAWE COLLEGE • Part-time Studies • 519-452-4277 • www.fanshawec.ca/pt
46 Lifestyle
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bizlife
LIGHTER AND BRIGHTER Window covering retailers get new look By Ellen Ashton-Haiste
N
ew window treatment products showcased in bright new spaces are attracting customers to Custom Shades (London) and Custom Covers For Home And Office (Exeter). The showrooms in both stores have undergone complete facelifts to create more contemporary atmospheres, says Janice Brock, coowner with Wes Petch. The look for each location is “bright and clean with lots of white and much better lighting to display the products,” she says. Those products include two new offerings from Hunter Douglas, a prominent global manufacturer of custom window blinds, shades, shutters and draperies. “We’re introducing their wood shutters in Canada,” Brock says. While these have been available for some time south of the border, import restrictions have prevented their sale here. “A popular and fun advantage with these is that they can be custom coloured,” she says. So, shutters can be made in any specified paint colour to match existing cabinetry, trim or walls. Custom Shades and Covers is also carrying Aura Illuminated Shades, a brand-new Hunter Douglas product launched just this fall at CEDIA Expo 2023, the Custom Electronics Design and Installation Association’s international trade show focusing on residential technology. Aura is a three-in-one design intended to emulate natural light and create a desired mood or ambiance. The front is a traditional shade, functioning normally with the light from outside.
In addition to the new attractions, Brock and Petch are promoting their bedding lines and increasingly popular automation technology, as well as their repair service. At the back, a darkening liner can be lowered, and in between programmable LED lights emulate natural light or provide comfortable illumination at any time. Brock says it could be a light for a baby’s room or a nightlight anywhere. Its soft light can also be helpful for people suffering with Seasonal Affective Disorder. “So, it has health benefits but also has the ability to set a mood, such as for a dinner or other entertainment gathering” she says. In addition to the new attractions, Brock and Petch are promoting their bedding lines and increasingly popular automation technology, as well as their repair service.
ABOVE The Custom Shades showroom, in London’s Hyde Park area, has been renovated to make it a lighter, brighter and more inviting place to pick window coverings, as has its sister store in Exeter.
CUSTOM SHADES AND CUSTOM COVERS FOR HOME AND OFFICE FOR MORE INFORMATION • CUSTOM SHADES • 1422 Fanshawe Park Road West, Unit #3A • 519-601-4443 • www.customshadesoflondon.ca CUSTOM COVERS FOR HOME AND OFFICE • 415 Main Street, Exeter • 519-235-2444 • www.customcoversontario.ca November/December 2023
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eatdrink The LOC AL Food & Drink Magazine
Serving London, Stratford & Southwestern Ontario since 2007
eatdrink.ca
PUBLISHER’S NOTES
It’s So Good to Be Back!
Contents
The First Issue of Eatdrink Since the Pandemic Began
November/December 2023
By CHRIS McDONELL
I
Publisher’s Notes
issue of her bimonthly publication. I don’t ’ve lost track of how many times believe there is any other local magazine in the past few years that I have that can make the same claim. said, fully convinced, “I think we’ve turned the corner.” Unfortunately, Lana Breier’s stewardship has been critical to the success of Lifestyle, so to try it’s become a bit of an inside joke, to fill her shoes in the role of Publisher like referring to the “two weeks to feels daunting. Fortunately, Lana had the flatten the curve” shutdown that proved wisdom and good fortune to assemble to be so overly optimistic. Yet here I am a stellar crew to do the work of putting again, and while I retain more reticence the magazine together. Inheriting such a than I want to about the economy and all of the factors that led to an incredible hiatus of more than three years for Eatdrink magazine, I am beyond excited about our upcoming merger with Lifestyle. This collaborative issue marks the last issue under the helm of Lifestyle Publisher Lana Breier, and I want to acknowledge her legacy of 25 years publishing a magazine that found a solid eatdrink eat place with readers and advertisers throughout tough times and good. In eat eatdrink eat eatdrink eatdrink eatdrink eatdrink eatdrink eatdrink eat eatdrink eatdrink particular, the past three years have been incredibly eat eat eatdrink eatdrink drink eatdrink drink challenging for business, and while Lana could have retired with her eat eatdrink head held high, she persevered and missed only one
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Stratford Food
An Edible History
A Road Less Travelled
Remembering Ann McColl’s Kitchen Shop
ALSO: The Evolution of Richmond Row | The Apple Pie Trail | Buzz About Bees | The Boreal Feast
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A Bottle (or Can!) for the Occasion Local Wine Suggestions for the Holiday Season Compiled by CHRIS McDONELL
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Beer
Hops for the Holidays Celebrate in Style with Local Craft Beer By GEORGE MACKE 52 The BUZZ
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48 LIFESTYLE FEATURING EATDRINK NOVEMBER/DECEMBER 2023 48 LifestyLe November/December 2023
A New Attitude By SUE SUTHERLAND-WOOD 62
PUBLISHER’S NOTES continued group was the only way that this transition could work for me personally. This also helps me to bring back Eatdrink, albeit in a new way, and continue a tradition that I’m proud to be associated with. While assembling the Eatdrink covers gathered on the page opposite, I can look back fondly to each and every one with specific memories attached. Some are associated with special people, some with certain stories and writers, and many harken back to businesses that I was pleased to help celebrate. Each issue brought a sense of satisfaction that I look forward to feeling with Lifestyle. Every issue needs to justify itself on its own merits at that specific time, but also contribute to an ongoing long term relationship with readers and with advertisers. I will not take either of those groups for granted while we make this transition, and I look forward to feeling a similar pride with every publication of Lifestyle that I am involved with. I launched Eatdrink in 2007 with the naive thought that “I” can do this by finding the freelancers “I” would need to bring this idea of a local food and drink magazine to life. “I” quickly learned that a truly team effort was the only way to pull this off. I’m so grateful to the many people who were part of the Eatdrink group over the years, some for a season, some for a year or two, and some for more than a decade. I couldn’t have done much without you. I had worked in the publishing industry long enough to know I needed people to look after the finances, editing, graphic design and ad sales, but in the very beginning I wore most of those hats. There’s nothing like doing too much by yourself to fully appreciate how good it is to shed responsibilities onto trustworthy and highly competent people. I found true colleagues, and the whole quickly became more than the sum of its parts. Eatdrink needed writers with real expertise to establish credibility with the sophisticated readers we strove to attract. We’ve had so many stellar contributors, and attentive
readers will recognize some familiar names in the Contents at left. They, and others, will join the distinguished roster of Lifestyle writers. In Eatdrink’s early years, I established an editorial advisory committee that played an important role in helping to decide what stories we should tell. The good news, which remains true to this day, is there is no shortage of great stories to share. The bad news also remains a reality: there is never enough room to tell all of those stories. This is just as much a problem for Lifestyle as it has been with Eatdrink. Although I relish working with this full-size format, unlike the sometimes restrictive digestsized page Eatdrink was printed on, we have such a broad range of departments to attend to. I know the Lifestyle team is up to the challenge, and they have been very welcoming in our early discussions, even though I am adding to their full plate by introducing more culinary content to the magazine. Other changes are sure to come in time, as they did while Lifestyle evolved over the years under Lana Breier’s leadership. My goal is to see that those changes maintain forward progress, and that we keep our readers informed and engaged while they enjoy the magazine cover to cover. As long as we do that, I’m confident our regular advertisers will continue to find Lifestyle an ideal way to connect with their customers and a sound investment. We also can attract new customers and readers with each issue, and have a heck of a good time doing so. I hope you all stay with us for the ride. May the holidays be a special time for all of you, and the year come to a close in a hopeful way that leads us all to look forward to 2024 with joy and confidence. Peace, Chris McDonell chris@eatdrink.ca
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49
WINE
A Bottle (or Can!) for the Occasion Local Wine Suggestions for the Holiday Season Compiled by CHRIS McDONELL
T
he festive season can be enhanced in so many ways with just the right wine. Perhaps you’re looking for a gift idea. Wine can work but ensure that an alcoholic beverage will be a welcome gift. No need to offend recipients, especially at this time of year. You might go to great lengths to discover the recipient’s favourite style of wine, or pick out one of the more popular offerings at the LCBO. That’s a good way to make a safe choice but your gift may end up placed right next to the same or a very similar bottle on their wine rack. That’s o.k. for your boss, but isn’t it more fun to give something unique and unexpected? Even if it turns out that your interesting choice fails to excite the recipient’s tastebuds, they have something different to offer their guests or a good story if you cite your reason for picking that wine. Note: if you’re asked to bring a bottle of wine to a holiday gathering, you should inquire about dinner courses and select accordingly. Expect that it will be opened so, if a white wine is appropriate, bring it chilled. But if the gift of wine is your own idea, do not presume that it will be opened during your visit. The Ontario wine industry has matured so supporting local is a great option. The LCBO stocks a wide selection of VQA wines, an assurance from the Vintners Quality Alliance that this Ontario (or BC) wine meets their high standard for quality and authenticity. You can also order wines directly from the wineries themselves. Improvements in wine delivery services is one positive fallout from the pandemic. Now it’s easy to order directly, and you’ll discover that every winery offers more choice than you’ll find at your local LCBO outlet. We asked a few local wineries for suggestions for the holiday season. We gave them no other parameters, so it was interesting to see the surprisingly different directions they took. Or should that have been a surprise? We’re thankful to get innovative ideas, and they’ve delivered that. Cheers!
2022 Unoaked Chardonnay (VQA) 750 ml, $24.95 Alton Farms Estate Winery 5547 Aberarder Line, Plympton-Wyoming, ON altonfarmsestatewinery.com Carefully picked and fermented, then cellared, this wine is only lightly filtered, so it could have slight natural deposits. This full bodied, pale strawcoloured white wine is smooth and well balanced. There are honeydew melon, honey, pear, white flower and golden delicious apple notes on the nose, a perceived honey sweetness on the tongue with lemon and lemon zest on the back, and a refreshing acidity. It will be a great accompaniment to a Sunday brunch, smoked aged cheddar, seafood such as whitefish or scallops, rainbow trout, kale and polenta gratin, a turkey and Swiss sandwich or just on its own. Bloom Rosé 6 x 250 ml, $30.00 Burning Kiln Winery 1709 Front Road, St. Williams ON burningkilnwinery.ca Beautiful inside and out, Bloom is an easydrinking sociable wine for those on the move. Delight in the confectioned, candied nose with fresh red berries on the palate. Refreshingly unpretentious, this medium bodied dry rosé is best served chilled and makes a perfect stocking stuffer! 2019 Cabernet Franc 750 ml, $21.15 Oxley Estate Winery 533 County Road 50 E., Harrow ON oxleyestatewinery.com The dark fruit notes, spice box backbone and lip-smacking aftertaste of this Cabernet Franc reminded Oxley master taster Yvonne of the rum cake her mom served for Christmas dessert every year. The two pair beautifully. Share this wine with family and friends while making your own holiday memories
EATDRINK NOVEMBER/DECEMBER 2023 50 LIFESTYLE LifestyLe NFEATURING ovember/D ecember 2023
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2019 Petite Pearl Reserve 750 ml, $35.00 Schatz Winery 72981 Bluewater Highway, Zurich ON hessenland.com/wine-boutique/
EST ONTIDE W H T U O S Y GU CULINAR
ts Marke rmers’ es • Fa Servic Distilleries & s p o lty Sh • Craft Specia Local Wine rants • • Restau Craft Beer
When using their first oak barrels in 2019, four barrels were exclusively earmarked with Schatz’s estate-grown petite pearl grapes. Aged 1000+ days to develop intricate characteristics, this Reserve is an embodiment of “great things come to those who wait.” Pouring midnight nightshade dark purple, intense aromas of blackberry and wild blueberry waft from the glass. One can even pick out some burning dark chocolate. On the palate expect fresh wild black and blue fruit flavours with a spicy smoked black pepper note and campfire on the finish. Expect medium weight with light tannins and a fresh acidic note on the finish. Pair this courageous red wine with some beef tenderloin, roasted potatoes and some festive cheer.
Hawk’s Flight Reserve Cabernet Sauvignon Appassimento 750 ml, $45.00 Sprucewood Shores Estate Winery 7258 Essex County Rd 50 RR #5, Amherstburg ON sprucewoodshores.com Big and bold, this wine starts with raisined red cherry but quickly moves into darker fruits: black berry, black cherry and plum. Chocolate, followed with faint notes of vanilla and nutmeg grace the palate. This wine is produced by hand selecting the finest fruit, then slow drying the grapes over a two-to-three-month period to further ripen and concentrate the grapes. The result is a wine of mindblowing depth, body and complexity.
THE
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EATINK RE D GUID
k eatdrin our.ca azine k Mag d & Drin AL Foo The LOC
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IN PRINT & ONLINE Scan for Interactive Digital Guide
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BEER
Hops for the Holidays Celebrate in Style with Local Craft Beer By GEORGE MACKE
If strong, rich stouts with cranberries, brown ales spiced with seasonal flavours such as cinnamon, and well-played gimmicks like a rum ball-flavoured beer are your thing, this is your season.
A
deep dives at local craft breweries to get wonderful beers that might not be sold at the LCBO, Beer Store or grocery stores. “There is such a wide range (of Christmas beers) that it’s hard to be specific,” said Brandon Huybers, director at the innovative Refined Fool Brewing in Sarnia. “In our opinion, a great Christmas beer is one that gets finished. We’ve experimented with different holiday styles and ingredients over the years, some were good, and some were terrible. What we focus on now is making sure the base is on point (in our case heavy, dark ales), and being thoughtful with additions.” This year, Refined Fool will build upon its popular four-pack of two stouts and two porters, each named for Canadian winter pastimes: Jean Skier, a gingerbread porter; Incredible Athletes, a cherry-vanilla stout; Cross Country Sniper, a hazelnut espresso porter; and a chocolate and sea salt stout, christened Knife Shoes. “Last year we brewed four flavoured dark beers, and it went over really well,” Holiday beers mean rich and dark with seasonal Huybers said. “We will be following this flavours, such as the gingerbread, hazelnut, same formula but will be introducing cherry and chocolate used last year in two stouts some new flavours.” and two porters from Refined Fool Brewing of Beer lore says strong, malty beers Sarnia. The innovative brewery will be back with more twists this season. brewed for Christmas celebrations likely sleigh full of novel and warming seasonal beers guarantee to please guests and get party conversations started in this season of malty magic. And sorting out what to buy for a party or gifts can be daunting, especially if you’re not a frequent beer buyer or haven’t done
52 LLIFESTYLE EATDRINK NOVEMBER/DECEMBER 2023 52 ifestyLe NFEATURING ovember/D ecember 2023
started with the Vikings. Dabbling in seasonal flavours — imagine nutmeg in your Belgian dubbel — is an innovation of modern craft brewers as they look to set themselves apart in the marketplace. “I think classically, brewers lean to the bigger beers, be it Belgian styles or a big
Forked River summoned the favourite Christmas treat flavours of orange and chocolate for a delicious stout last year. Co-founder Dave Reed says raspberry will be a featured flavour this year.
Blackfriars Bridge Stout by London’s Toboggan Brewing is slightly sweet with the expected roasted barley aroma with chocolate and coffee background notes. Toboggan is also known for a similar brew with an added infusion of Madagascar vanilla beans.
bourbon-aged imperial stout to enjoy over the holidays, or at least that’s where I lean,” said Dave Reed, co-owner of Forked River Brewing, the oldest operating craft brewer in London. “Lately there have been some cool, fun flavoured stouts too. It’s such a great platform, roasty, chocolaty, velvety, creamy vanilla flavours to have fun with. As for themes for the season, I think the best way to describe it is that decadence is the theme,” Reed added. Flavoured stouts that are fun for Christmas and throughout winter are a Forked River forte. These include
Upper Thames Brewing’s Dark Side Chocolate Stout is thick and malty and derives its rich dark chocolate flavour from being aged on roasted Ivory Coast cacao nibs sourced from their Woodstock neighbour Habitual Chocolate .
Chocolate Raspberry, a sweet stout that mimics the flavours of a Viva Puff cookie with sweet raspberry and chocolate.
“It’s a great way to make connections with beers and flavours you may not immediately associate with beer, like a Viva Puff, Terry’s Chocolate Orange, or an After Eight, and those are flavours we have been playing around with lately in a sweet stout format,” Reed said. “We had done the Chocolate Orange in the past, so this time around it’s time for the Raspberry to take the stage.” Christmas beer and winter warmer releases start in November. Brewers across the region have worked with other flavours in seasons past, including gingerbread, butter tart, black forest cake and smoky wood. Hoppy bitterness disappears in favour of malt-forward ales that can get a sweet boost from brewers with the addition of honey, molasses or brown sugar. A defunct brewery in Kingston found a winner with Tannebomb Imperial Wit, with spruce for bitterness and cranberries for sweetness in a wheat beer base. Perhaps a true seasonal classic, and one that’s easily prepared at home, is wassail beer. The tastier cousin of cider, it’s made with brown ale such as the nutty Anderson Craft Ales Brown, red wine, cider, spices and apple slices served warm. There are various and varied recipes. Wassail is an old English word for “be well” and that’s what one of the area’s popular tiny breweries, Caps Off Brewing, wishes for its patrons anticipating the return of Wassail Ale. Last year, Caps Off brewed its own take on wassail, with a brown ale infused with mulling spices — imagine cinnamon and nutmeg — and christened it Pass the Hat. It was an apt name as money made from its sale was given to charity. Pass the Hat might be back for 2023. Another style right for the season is cuvee, a premiumpriced, high-quality beer that’s rested in barrels, sometimes several different barrels, for intense taste. Among local brewers working with barrel ageing is Forked River, which uses bourbon and white wine barrels to produce distinctive sours. If you think unusual flavours or high-alcohol coffee-and-dark-chocolate beers won’t please dinner guests or gift recipients, there are seasonal alternatives with sampler gift packs featuring multiple styles and, often, a merchandise bonus. For example, Railway City Brewing has a pack featuring its much-loved Black
Coal Stout, as it returns for winter along with the straightforward Crew Premium Lager, the East Coast IPA Juice Caboose, and Elgin’s Finest Wee Heavy, a Scottish ale ideal for cold weather. A stylish Railway City toque is included. At yuletide, there’s room for lowalcohol or no-alcohol brews. Beers such as Lunchbox Lagered Ale by Harmon’s Craft Brewing, the brewed-in-London Triple Bogey Brewing’s Non-Alcoholic Lager and Bellwoods Brewery’s NonAlcoholic Jelly King Dry Hopped Sour are among the popular choices for those who don’t want any buzz. The best selection is available through Designated Drinks (designateddrinks.ca) in London while select brands are at many grocery stores, including those that don’t sell “real” beer. Light or no-alcohol beers are a good option to start off a three-beer dinner party. Starting with a crisp four per cent alcohol beer with subtle fruitiness, such as Smooth Sailing Light Lager from Cowbell Brewing of Blyth, is a good choice. Follow this with an amber, such as Rusty Sled from Toboggan Brewing or Local 117 from London Brewing. These taste wonderful when paired with a traditional turkey dinner. A rich dessert is best matched with a stout, such as the seasonal Crappy Tire Stout from Rusty Wrench Brewing of Strathroy, or Dark Side Chocolate Stout from Upper Thames Brewing in Woodstock. High-alcohol imperial stouts are best in a snifter glass, warmed by your hand or, in a pinch, a red wine glass. For light beers and ambers, a pint glass works well but looks a little too everyday for special occasions. A stemmed lager glass adds a touch of class. What’s on your Christmas beer menu? A light lager, an amber and a strong stout are excellent starting points. A Scotch ale — aka “a wee heavy” — a barrel-aged sour and a festive cranberry-infused beer round out the list for a selection that will leave guests impressed. GEORGE MACKE is a Southwestern Ontario explorer with a taste for local craft beer.
NOVEMBER/DECEMBER 2023 LIFESTYLE FEATURING November /December 2023 EATDRINK LifestyLe
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THE BUZZ
Culinary Community Notes New and Notable By BRYAN LAVERY
We are pleased to revive “The BUZZ” and share news, including upcoming events, from our local culinary community — as much as we can fit — free of charge. Email your item to chris@eatdrink.ca with “BUZZ” in the subject line.
Food Media Before the pandemic, I was the principal writer and food editor for Eatdrink magazine for 12 years, helping to shape the magazine under my byline and behind the scenes. I am happy to see the return of Eatdrink in this new and updated format because there is so much good news to share and great food and drink stories to tell in upcoming issues. Good food media are necessary members of the culinary community. Like any considerate patron, we want to bring appreciation and sensibility to the table, but the food media’s mission goes beyond that. We must pass our unbiased impressions on to readers, while alerting the dining public to the diversity of choice on the culinary scene without hyperbole, airbrushing or white lies. Good reporting furnishes the reader with enough information and insight to make informed decisions, while helping arbitrate eating-out standards. If you don’t have good vital
International Cuisines Food, identity and culture are bound together, so inadvertently insulting customs and cuisines you don’t fully understand is offensive. Personal opinions have their place, but those writing pseudo-reviews online should meet specific journalistic standards. Writers who make sweeping statements and articulate strong opinions but don’t have the broader knowledge or context to provide an argument with merit and weight are not credible sources of information. Furthermore, we don’t need lists segregating the restaurant diaspora. We must avoid the notion that “white” and “western” are the base standards. Capricious listicles used to fill a quota for representation are meaningless despite becoming ubiquitous among the influencers hired to promote our culinary scene. This is lazy and insulting to the restaurant community. The ravages of these last few years have reminded us that food and drink can confer status and entitlement to the economically and culturally privileged. We must take care not to perpetuate social inequality, offensive stereotypes or support cultural appropriation. When we write about food, the vagueness of the term “ethnic” and the expectation that it doesn’t
food media, you don’t have the same degree of interest, enthusiasm and accountability.
The Changing Scene The pandemic seems to have impacted acceptable behaviours in many facets of our lives, including dining out. Restaurant etiquette is straightforward: servers and other restaurant personnel deserve respect and should be treated with dignity, as should customers. Behave as any guest would, and don’t think it is your right to move the furniture around, take the flowers off the table home or tell owners how to run their business. Patrons should comport themselves with how they wish to be treated by restaurant staff. During the pandemic, five times restaurateurs were mandated to close their dining rooms and shut down their catering operations to prevent
apply equally to people and cuisines associated with Europe or white Canada should give everyone pause. It is wholly subjective and nonsensical. Ethnic to whom or to what? Ethnic is a catchall term for non-white food used to devalue immigrant cuisine, and its associated stereotypes are derogatory, insensitive and unacceptable. Assigning lower prices for cultural foods undervalues those who cook it and their culinary heritage. One significant constraint is the perception it is only genuine if it is inexpensive. Until recently, immigrant cooks on the lower echelons of the social hierarchy were held captive by the insistence on cultural authenticity (read: cheap cuisine) and all that term implies. How a culture’s cuisine is valued is often seen in the status of those who cook it. And we must ask who decides what is “authentic cuisine?” There should be no distinction between immigrant and non-immigrant cuisine. Like its people, what is considered Canadian food is a wide-ranging mix of appropriated indigenous and immigrant cultures, traditions and tastes that have adapted to the people who have immigrated here and call this country home. At its best, authentic cultural exchanges are based upon a willingness to respect and value another culture’s traditions.
FEATURING EATDRINK NOVEMBER/DECEMBER 2023 54 LLIFESTYLE ifestyLe N ovember/D ecember 2023
the spread of the coronavirus. For employers, this meant laying off workers several times and many staff left the industry permanently. There remains a shortage of qualified people ready to join the restaurant labour force. Many establishments are still struggling, as business volume has not returned to prepandemic levels. Friends and colleagues who work at independent restaurants continue to operate carefully since reopening their doors to the public. For some, this meant reopening their dining rooms and patios with less seating. Many restaurants have opted to continue to offer contactless curbside delivery takeout or have pivoted to augment business by retailing specialty and grocery items. Restaurant closings are not unheard of, and there are always several factors involved. We can’t ignore the heavy impact of the current homeless crisis on restaurants, with such a large number of unhoused people in London’s core. I am cautiously optimistic that the City of London is on the verge of initiating transformative change for the most marginalized homeless community members.
London Despite grave challenges, our culinary community continues to demonstrate their resilience. Since the last issue of Eatdrink, a number of new highconcept restaurants and cafes have emerged or been reimagined, including ANNDining, Sagi of Wortley, One on York, Pizzeria Madre, Yasmine’s, Lucy’s Pizza & Cocktails, The Mule (in the former Black Trumpet premises) and London Bicycle Café. There are more exciting changes in the works. Sadly, among the many changes to the local scene, some businesses have been shuttered. Perhaps most notably, we lost the beloved Budapest, and more closings are anticipated. Congee Chan Restaurant is a favourite known for its Cantonese dishes and congee. Shrimp dishes are a notch above most. This is traditional Chinese cooking combined with Canadian Chinese cuisine with Americanized versions of modern Asian specialties like deepfried, sweet and piquant General Tao chicken. They offer more than just congee and noodles.
Order the lobster with ginger and green onion chow mien and the clams with black bean sauce. congeechanrestaurant.com Restaurateur Jess Jazey-Spoelstra continues to deliver cutting-edge and quality food experiences combined with extraordinary service, her forte 30 |hallmark March/April 2020of North Moore Catering, and as owner River Room and Rhino Lounge and co-owner of ingredients. The chocolate flavours change by Craft Farmacy chef Andrew Wolwowicz. season, or, justwith because! WeWe anticipate that Jazey-Spoelstra willchoices make as educate people with their tea an if all goes as all exciting teas areannouncement not the same. soon We are passionate about thecraftfarmacy.ca region and telling the local food planned. story through our chocolates. Quality,
Gnosh restaurateur Joe Duby and partners have freshness and authentic ingredients make our chocolates paired with opened a secondunique. locationThis at London’s West 5 sustainable, high quality Belgian chocolate development. We expected the longtime downallowslocation us to offer a truly unique product. town will cease operations this fall. Customer satisfaction is key! We enjoy gnoshdining.com chatting with travellers and locals alike.
Behind the scenes I loveMcLaughlin to experiment with Collaborating with Kathy at the new flavour combinations in the chocolate. Downtown London BIA, we are working to develop some unique Downtown Experiential Culinary Trails. Our first offering is a self-guided Maryam Yaro Wright Chef/Owner ofand YaYa’s Kitchen, Scratch Bakery Patisserie Trail,London which yayaskitchen.ca includes Jill’s Table, Saisha’s Patisserie, Reverie, By Bryan Lavery Pastry Culture, Happiness, Rhino Lounge, Photo: Phong Tran
Cofounder and Wright chef/owner Maryam Yaro Maryam Yaro Wright of YaYa’s Kitchen arrived in Canada in 2014. three weeks in Toronto, EarlierAfter this year, Yaya’s Kitchen won she andthe her husband were off2022 to Baker Lake in Ontario Southwest Innovative Nunavut for five years, worked as Experience of the Yearwhere Awardshe for their a Lands Administrator. It was a culture shock Afro-Caribbean at the coming from Tula,Culinary GombeExperience State, Nigeria, Southern Ontario Tourism Conference in where daytime temperatures can exceed 45 Hamilton. °C degrees, to Nunavut, winter Yaya’s Kitchen iswhere a curated culinary temperatures can drop Afro-vegan to 50° C. dinners. space hosting weekly It was in Nunavut that Maryam learned how Maryam and Malvin provide an opportunity
to delve into vegan culinary history within the global Black experience. A four-course ED82 2-28-cm.indd 30 showcases foods of the African tasting menu Sahel while sharing, connecting and preserving the history and culture of the African diaspora by showcasing their language, cuisine, traditions and heritage through food with its tastes, aromas, sights, sounds and preparations. yayaskitchen.ca
eatdrink.ca |@eatdrinkmag Dinner Tues–Sat 5–10 Sometimes people skeptical until they Lunch Fridayare 11:30–2:30 try it! Lime andPre-order basil are a combination that Sunday Ready-topuzzles many. Heat & Serve Menu Chocolatea just celebrated our 5th anniver 432 Richmond Street ALWAYS sary. I recently has at Carlingstarted • London Truffle Camp which a 3-course become a hit. We have been nominatedprix and fixeImenu am a finalist with Ontario’s Southwest foroption an davidsbistro.ca Innovation Award. Without trying I have cre ated a following that has people driving from other areas strictly for my chocolate. I would you loveGrace whatBodega, you do and have Grace say, Restaurant, Black Walnut a personal support system, take the leap Bakery Cafe, London Bicycle Cafe andof Covent faith. Translate the love into your business Garden Farmers’will Market. and your customers love it too.
Next will come a Holiday Traditions Trail, which will dovetail with a “Downtown for the to fish. With her husband, startedand hosting Holidays” campaign in she November December communitybuilding dinners highlighting local this year. downtownlondon.ca fish and also game hunted by her husband,
whichSpeaking she prepared Nigerian/ of thewith Blackauthentic Walnut Bakery Cafe, the Sahel spices for community dinners. much-lamented original location in London’s After five years in Nunavut and with Wortley Villagewith will be devastating Maryam pregnant herrebuilt third after child,a the firerelocated earlier this blackwalnutbakerycafe.com family toyear. London and purchased a house, sight unseen. They decided to continue Since I lasttraditional wrote for Eatdrink, my posted company, hosting their dinner and ForestonCity CulinaryThe Experiences, the event Facebook. response won was the Culinary Tourism of Excellence surprisingly positive andAward 20 people attended theirjust firstasdinner. This was the beginning of the pandemic began. We are back YaYa’s Kitchen, which has since evolved into (forestcityculinaryexperiences.ca) after being a chefdriven, communitybuilding popup put ona hiatus for two meal years.for More featuring multicourse 40recently, people. I returned to the kitchen at Blackfriars Bistro and The experience is unique because it features Emporio. communal blackfriarsbistro.com a familystyle table and storytelling, with an elevated dining atmosphere where My former Eatdrink colleague Terry-Lynn patrons dress semiformally. The focus of the(TL) Simisopened Mamasim at Adelaide andbe Grosvenor evening on food and conviviality. You’ll introduced each course by theOlive. host of Streets,tobeside The Pristine TL the and her popup. Maryam a team of comfort volunteers cook husband Daveand offer quality foods from and serve the meal based on the authentic heat-and-serve one-pan meals such as lasagna, Black experience.Family-owned The bimonthly cultural &and operated • mac cottagetakes pie, cheese chicken experience placeand at the London Food pot pies Beautiful patio on Thames River • to smoked proteins like baby back ribs, meatloaf, Incubator in Old East Village. Catering and 2siblings well-appointed • pulled Wright the eldest of four and brisketisand pork. mamasim.ca privateoffunction rooms available now has four children her own. YaYa’s At T.G.’s Addis Ababa Restaurant, Family-friendly (Kids chef/owner Menu Available) • “older Kitchen means sister’s kitchen” in T.G.one guides the 300 uninitiated to select from a menu Hausa, of over Nigerian languages. Wright has been cooking since she was eight of outstanding and perfectly prepared Ethiopian yearsspecialties old and grew by the Some of that up aresurrounded elaborately spiced. diverse flavours of Nigerian/Sahel cuisine. my favourites are flavoured with a rousing darkThe dishes find inspiration in the diversity of red hot (berbere.) include cuisines andsauce specialties fromSelections the hundreds offantastic pulses (such as red lentils, chickpeas ethnic groups that comprise Nigeria. Maryamand explains, “You go and fromexceptional one villageplant-based to yellow splitcan peas) another, orseasoned just downwith thecomplex road, and theblends. food is dishes spice entirely different.” Sharing platters are presented as ensembles and
eaten with pieces of injera, a crepe-thin spongy flatbread with an enticing sourdough flavour. 2020-03-03 12:50 AM tgsaddisababarestaurant.com Chef Brian Sua-an recently partnered with chef Joseph Tran to reimagine and reboot Reverie so he can focus on his latest endeavour, Saisha’s Patisserie, which features French-inspired patisserie, croissants, cakes and great coffee sourced from Norway. Look for exquisite offerings such as
Simply the finest authen available in th
NOW OPEN! serving locally sourced food since 2017 Private Second Floor Party Room Available
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fleur de cao, plaisir sucrè, pistachio Paris-Brest, 231 King Street W Basque cheesecake, Framboise, and chou-chou. Tran, a skilled chef with experience and competition wins worldwide, features Pacific Rim cuisine in Open for Dinner Daily / Lu the recently renovated premises, where he blends foods and cooking methods withmammamariasr influences from Korea, Japan, Vietnam, and Eastern Asia. Tran’s creative menus showcase a combination of multicultural and hybrid influences, resulting in unique and flavorful fusion dishes. reverierestaurant.ca
519-360-
One on York is situated in the building long occupied by the former Michaels On The Thames. Billed as a unique fine dining experience, they offer classic dishes with a twist, fresh ingredients and excellent customer service. The renovated
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disparate Asian traditions is emphasizing textures and bold, vibrant flavours. sagiofwortley.com
establishment features an inviting ambiance with live piano on Thursday nights and a semi-private area which holds up to 40 people . One on York faces the Thames River, and patrons can request seating with a view. oneonyork.com
halloumi cheese sprinkled with lemon juice came with chopped lettuce and tomatoes, making a fresh and pleasing starter. The outstanding Shish Tawook plate features charbroiled skewers of succulent marinated chicken. yasminesrestaurant.com
Yasmine’s is the real deal in Lebanese cooking. Kick off your meal with a tantalizing trifecta of hummus, beetroot, avocado and classic creamy with nutty ground sesame paste. Kibbeh Nayyaeh is a raw beef (They call it pate.) with basil, onion, mint and bulgur, drizzled with extra virgin olive oil. Thin slices of salty white grilled
Sagi of Wortley (pronounced sa-ji) showcases their interpretation of a repertoire of global culinary offerings inspired by travels and cultures that have influenced the owners. The cooking at Sagi of Wortley is not expressed in or identified by a single set of flavours but is a melting pot of Asian cultures. One thing that unites the fusion of
Pizzeria Madre continues its virtuous legacy of naturally leavened, bubbly-edged, thin-crust pizza with seasonally inspired toppings in a new location on York Street. The owners continue to mesh with the culinary world’s continuing reverence for all foods that are authentically and gastronomically Italian. This is in relatively short supply in London, despite a plethora of pretenders and knockoffs. Madre offers walk-in dining and takeout; they do not take reservations. pizzeriamadre.com
feature an exciting coffee program. doughev.com Across the street, chef Rob Howland, a chef and pastry chef turned secondary school teacher, has opened Baker’s Table and Pastry Co. (bakerstablelondon.ca) in the East Village Market at 630 Dundas Street. This is also home to the stalwart Willie’s Café, a staple in the London food scene for over 30 years. Owner Ian Kennard has expanded breakfast, lunch and catering operations with more tables, comfy chairs and a new cozy dining area at the front of the building previously occupied by Fire Roasted Coffee. Willie’s continues to provide catering services focused on office and corporate lunches. williescafeandcatering.com Check out The Hungary Butcher, featuring local grass-fed meat, Halal chicken, ketogenic, paleo, and gluten-free options. There are over 40 kinds of handmade sausages, traditional Hungarian salamis and smoked sausages on offer. At the Chinese bakery So Inviting (876 Dundas Street), hospitable owners Yamei Min and Youjin Wang offer a variety of savoury handmade dumplings (pot stickers) that include beef, chicken, pork, and vegetable. Another notable Old East Village hotspot is the ethical scratch Artisan Bakery. A breakfast and lunch menu is made fresh in store, but a rich assortment of items are
available for preorder and pickup on specific days. artisanbakerylondon.com The Old East Village Libation District features craft brewers such as Anderson Craft Ales, London Brewing (still a worker-owned enterprise despite the shorter name), Powerhouse Brewery, Dundas & Son’s Brewing, and craft distilleries Paradigm Spirits Co., which opened their doors in December 2020 at 100 Kellogg Lane and Union Ten Distilling Co., on the Dundas Street strip. The Market at Western Fair District is a vibrant hub in the heart of Old East Village, bringing together community, food artisans and indie startups. Two floors and more than 90 vendors make up The Market, each with unique product offerings. The Market operates on Saturdays and Sundays and features fine retailers such as The Village Meat Shoppe, Loco Fields, The Butcher’s Wife, and Stratford’s Downie Street Bakehouse. Heidi and Bill Vamvalis have served authentic Greek food and traditional English-style fish and chips (We love the halibut.) at Mykonos, their Adelaide Street location, for over 40 years. Mykonos has an extensive menu of casual Greek fare, but who can resist the Mykonos platter featuring many of the house’s signature appetizers? mykonosrestaurant.ca
Old East Village Despite construction, great things continue to unfold in London’s Old East Village. A pervasive sense of inclusive community has made the O.E.V. a prime destination for entrepreneurial innovation. Just off the beaten path and in and around the walkable main Dundas Street corridor, the area is a hotspot for culinary incubation indie startups and a magnet for arts, culture and a thriving music scene. Visitors always look for authentic experiences when they travel, to connect with their surroundings and live like locals. Make your way down Dundas Street for one of the tastiest experiences in town, the O.E.V. Dumpling Trail. Let Momos at the Market introduce you to “momos” — the dumplings of Nepal — or stop in at Unique Food Attitudes (celebrating 10 years in business) for “pierogies,” Polish dumplings. Tony’s Pizza, a venerable family-run Italian restaurant since 1961, features Italianinspired panzerotti. Mexico and Korea also have their versions of the dumpling for you to continue to feast around the globe. The groundbreaking Root Cellar Organic Café is gone, and in its space is DoughEV, whose decadent doughnut flavours are seasonal, nostalgic and made with handmade toppings. They also
16TH ANNUAL
WE’RE BACK LONDON! Recognized as one of Ontario’s Top 100 Festivals and Events. The London Wine & Food Show
JANUARY 12–13, 2024
is thrilled to be back after 4 years.
SAMPLE THE FINEST CUISINE, WINES, BEERS, SPIRITS & ENTERTAINMENT.
for making this possible.
Tickets on sale Nov 1st 2023 at
#LdnWineFood
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Cheers to all of our fans
Lucy’s Pizza & Cocktails is one of Richmond Row’s trendy new restaurants. The urbane yet unpretentious Italian-inspired hot spot features a stylish dining room with high-top seating, neon and a white marble-clad bar. Lucy’s talented mixologists serve innovative craft cocktails. The cooks serve pasta bowls and perfectly scorched Neapolitan-style pizzas from the open-concept kitchen. After 10 p.m., the space transitions into a lounge-style venue where a local D.J. spins until the early morning. instagram.com/everyoneloveslucys ANNDining is slightly off the beaten track in a quiet corner of downtown London, offering free parking, a seasonal patio, spacious indoor dining, drop-dead gorgeous cuisine and sensational cocktails. As avid travellers, the owners feature cutting-edge dishes from around the globe, presenting their interpretation of the foods, flavours and textures they love and recommend sharing their dazzling plates. ANNDough provides customers with delicious, whole wheat sourdough pizza baked in a stone oven. anndining.com IVY Ristorante is brought to you by the owners of 100 Kellogg and is one of London’s most beautifully appointed white-linen restaurants, featuring a seasonal menu and a fantastic wine cellar. Located on Oxford Street just west of Adelaide Street, there is free parking and a complimentary half glass of prosecco and amuse bouche on arrival. ivyristorante.com Garlic’s of London exemplifies the transcendent synergy between authentic, chef-driven culinary craftsmanship and meticulously procured ingredients imbued with contemporary twists on time-honoured classics. The culinary team led by owner Edo Pelhij and Chef Neil Rampone has a thoughtful, respectful edge, and their menus take inspiration from local products. Garlic’s is celebrating its thirtieth anniversary this December, a rare and remarkable feat. garlicsoflondon.com Owner Marvin Rivas defines cool with his Latin American-inspired Che RestoBar. This stylish hotspot has a “gallery” ambience featuring exposed brick walls, an extended granite bar, massive contemporary light fixtures, contemporary artwork and a stunning ivy-covered “secret garden” patio. The style is upscale, but the mood is casual and upbeat. Rivas and his food-savvy servers are friendly and knowledgeable. cherestobar.ca
Exceptional Food. Outstanding Service. Private Dining Available In Museum London 421 Ridout St. N
NORTH MOORE CATERING LTD THE RIVER ROOM CAFE & PRIVATE DINING THE RHINO LOUNGE BAKERY | COFFEE SHOPPE www.northmoore.ca | www.theriverroom.ca 519.850.2287 River Room | 519.850.5111 NMC /Rhino Lounge
Coffee for their espresso-based drinks comes from craft roaster Hatch. myhappiness.ca Boxcar Doughnuts is one of London’s only handcut, hand-decorated, fresh and delicious artisanal doughnut makers. It’s a love affair and started as an idea alongside the CommonWealth Coffee Co. located across from the Grand Theatre. boxcardoughnuts.ca
Your love of all things Italian begins at
In mid-September, Forrat’s Chocolate Lounge Masonville, after trying to remedy the damages of the pandemic, lost the battle, and the Masonville location permanently closed. Forrat’s Dundas Street chocolate shop location expects to reopen by November and bring a new, delicious, and more accessible chocolate experience. forrat.ca Grace Bodega is downtown London’s cafe, consignment wine bar, bakery, and fresh market. Pastry chef Roger Porcellato is passionate about baking artisanal bread and crafting pastries. There is a dedicated focus on creating all things in-house. Next door, Grace Restaurant makes us rethink food and restaurant policies in fresh and meaningful ways. The cuisine is modern Canadian, drawing on classic French traditions and techniques, infused with global influences and local flavours. A certified sommelier is on the premises, and the wine list offers exciting pairing opportunities. gracelondon.ca
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The stellar La Noisette bakery’s retail location on Oxford St E has permanently closed as its wholesale business becomes the primary focus. lanoisettebakery.com
Restaurateurs Vanessa and Pete Willis continue to make The Church Key a perfect spot to bring out-of-town guests. The busy downtown gastropub, across from the Grand Theatre, offers farm-to-table cuisine and an impressive selection of craft beers. The chefs follow contemporary British traditions by specializing in traditional food prepared with innovation and finesse. Try the braised Ontario lamb shoulder in ginger curry sauce on coriander-scented jasmine rice with cucumber raita and cilantro. Thechurchkey.ca
extensive and ever-changing chalkboard consignment wine selection. David Chapman is officially semi-retired but still on hand for dinner service, offering his informed and gracious hospitality. David’s serves dinner Tuesday through Saturday, lunch only on Fridays and is continuing to offer their heat-and-serve dinner menu on Sundays. davidsbistro.ca
Happiness features Olha and Anatolii Prytkova’s European-style coffee and scratch baking including seasonal and specialty cakes, French macarons, cupcakes and chocolates. A selection of high-end doughnuts include pistachio, crème brûlée, salted caramel, mango and passion fruit.
David’s Bistro presents classic regional Frenchinspired specialties and has developed a solid and rustic culinary signature. French cuisine is all about tradition and consistency; nobody does it better night after night. The bistro is a venerated downtown culinary landmark with its
The in-house scratch bakery at The Rhino Lounge at Museum London is the purview of über-pastry chef Michele Lenhardt, who brings bakery offerings to a new level. Have you had her take on the Cronut yet? It is only available on Thursdays. rhinolounge.ca
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Meander to Manuela Frongia’s Blackfriars Bistro (The irrepressible Betty Heydon retired in 2020.) and its adjoining Emporio (combination gourmet food store and bakery), a few blocks from downtown, over the Blackfriars Bridge. Noted chefs Dani Murphy, Lilianna OlivaHernandez and Jacqui Shantz are a solid culinary and catering brigade. Sunday brunch has launched and Blackfriars operates one of the busiest upscale catering operations in the city. blackfriarsbistro.com Skål International London is an travel and tourism association that counts many local restaurateurs, hoteliers, a winery and local DMOs among its membership. Skål International, with over 306 clubs in over 76 countries, is the only international body uniting all travel and tourism industry branches. Established in 1975, the London chapter is an active organization, providing its members with a wide range of networking and social events, including business dinners in London, plus national and international exchange visits with other Skål Clubs and representation during the World Travel Market and other global travel and tourism trade shows. london.skal.org
Around the Region The iconic Red River Cereal brand turns 100 years old in 2024. Only a few brands in Canada have reached the century mark, and legendary purveyors Arva Flour Mills will be celebrating this milestone in various ways. Arva will launch Red River Cereal 7 Grain this fall, joining the “Original” and “Cream of Wheat” Red River family of hot cereal offerings. In July, the historic 204-year-old mill launched a line of gluten-free pre-mixes. Products include Bean Brownie Mix, Spicy Carrot Cake Mix and All-Purpose Flour that can be substituted oneto-one in nongluten recipes. arvaflourmill.com Are you looking for a unique dining experience in a charming setting? Look no further than
Indian Restaurants Many factors converged in the last few years to fuel a hotbed of new Indian restaurants in London, such as Bombay Bistro, Charminar Indian Cuisine, Mint Leaves, Kothur Indian Cuisine, Gulmohar, India House and Karahi and Grill. Among these factors are the growth of interest in plant-based cuisine, an influx of Indian and Pakistani students, an increased appreciation of Indian cuisine and a desire by longtime Indian food lovers for greater choice. Indian cuisine is recognized and lauded for its diversity. Until recently, London had a long tradition of formal Indian restaurants, overseen by chefs who learned to present their regional cuisine in a fine-dining idiom through rigorous training in India’s extensive system of hotel kitchens. A good example is the excellent Massey’s Fine Indian Cuisine on King Street. Chef Patson Massey shows his expertise by combining and roasting exotic, subtle and complex spices, bestowing and building flavours to significant effect. Various plant-based offerings and classic favourites include smoky-spiced the Feast ON-certified (awarded to a business with proven sourcing of Ontario-grown food and drink) Eddington’s of Exeter. Chef James Eddington is known for his contemporary casual fine cooking with a rustic charm, using only the freshest seasonal ingredients. eddingtons.ca The fifth generation of the Crunican Orchards family business have launched the Generations Cider Co., with three different blends of hard cider named to recognize their family’s legacy: 1910 Original, Back Forty, and Fifth Branch. These are all dry ciders, made with apples from their Elginfield (just north of London) orchards, with no added sweeteners. crunicanorchards.com
Stratford The culinary scene in Stratford continues to ramp up, but I am still mourning the loss of the groundbreaking Red Rabbit in the summer of 2022, after seven wonderful years. El Cactus Taco Shop, Lovage, Bluebird Restaurant & Bar and ELIZABETH. are some of the more recent and notable neighbourhood restaurants. ELIZABETH. is a neighbourhood restaurant with an open kitchen, featuring elevated cuisine in the heart of downtown Stratford. (The capitalization and period are not typos.) Operated by chef/owner Brian Clarke and his partner Sarah Sylvester, the renovated 38-seat restaurant is named after Clarke’s grandmother, who was adamant that he never set foot in her kitchen. ELIZABETH.’s chefdriven menu frequently changes on the availability and seasonality of local ingredients. They are a living wage restaurant building a solid reputation. elizabethstratford.ca
Arron and Bronwyn Linley’s bistronomy-inspired Bluebird Restaurant & Bar menu features “thoughtful, curated dishes that combine seasonality and Stratford’s unique agricultural landscape.” Like a traditional French bistro, the concept promotes “neighbourhood-level charm.” Still, the menus are flexible, bridging the gap between classic casual fare (snacks, small and large plates) and original gastronomic riffs on local ingredients. The menu is paired expertly with a compact, accessible wine and cocktail list. bluebirdrestaurant.ca Olive Your Favourites saw a new generation take the reins of the family business. Aaron Bayer, son of the original owner Michelle, has retained OYF’s supplier of fresh extra virgin olive oils, naturally infused olive oil and balsamic vinegars and is back to offering full tasting experiences. oliveyourfavourites.com
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baingan Patiala, everything tandoori, butter chicken, nann, and various exotic accompaniments. masseys.ca Udupi Krishna is a favourite downtown gem serving traditional Southern and northern Indian vegetarian cuisine with varieties of dosas, uttapams, idli, thali, and plant-based curries with options for Jain, vegan and gluten-free dishes. Incidentally, they serve the best sambal in the city, and menus are entirely nut-free. udupikrishna.ca With Diwali approaching mid-November, I recommend our local Rajdhani Sweets franchise for kaju burfi, koya burfi, motichoor laddu, pink chum chum, dry fruit roll, kalakand, gujia and milk cake. rajdhanisweets.ca Currys is a long-standing spot for East Indian foods with warmly painted walls, cushioned benches and low lighting. I recently ran into owners Pramod and Susan on a Tourism London FAM (familiarization) tour and was reminded they have been welcoming diners to their Wellington Street location since 1985. curryslondon.com The Old Imperial Farmers’ Market in Aylmer launched in August 2022 and has already built a strong year-round following. Running Saturdays from 8–3, you’ll find live music and familiar faces such as Harbourtown Fudge, Pepper Tree Spice Co., La Noisette Bakery and Mamasim (prepared meals) and a range of fresh vegetable stands, butcher shops, and more. A weekly Christmas Market starts November 18, with a one-time Christmas Night Market on Friday, December 15. oldimperialfarmersmarket.ca Oxford County continues to celebrate everything cheese, especially with the popular self-guided Cheese Trail. The Cheesy Cow Co. opened in Woodstock, and sells boutique cheese, meats and other treats (cheesycow.ca). New cheeses in the county include Haloumi from Red Dragon Dairy, Red Leicester and Gloucester from Golspie Dairy, and Feta from Gunn’s Hill Artisan Cheese. tourismoxford.ca Fidos are going gourmet at Barkin Boujee in Ingersoll. This new shop has everything for dogs, from frozen fish to ready-made raw diet food. barkinboujee.ca Last, have we ever recommended arena food before? The Ingersoll Arena canteen has gone international with Hanak Foods, who have added Nigerian halal cuisine to the burgers and fries menu. Choices include samosas, jollof and chin chin, and online ordering and delivery is available if you don’t want to eat at the rink. hanakfoods.ca A quintessential entrepreneur, BRYAN LAVERY is a writer, chef, restaurateur, experience developer, Tourism London Board member, Skål International London member and mentor to a community of experiential tourism innovators. ethicalgourmet@yahoo.com
BUSINESS PROFILE
HAPPINESS FOR THE HOLIDAYS European-style baking and treats made from scratch
B
eing called “a hidden gem” in downtown London is both a glowing endorsement and an indication that you might have a smaller profile than you wish. While Olha and Anatolii Prytkova’s charming Happiness Coffee and Desserts has built a steady client base and recently celebrated its fifth anniversary, they are keen to be better known to Londoners who appreciate high quality baking and beautiful presentations. Originally from Ukraine, this family-owned business bakes all of their European-style desserts from scratch, including exquisite specialty cakes, cupcakes, donuts, and chocolates. There is always an enticing array of decadent and not-too-sweet little treats in the shop’s sparkling showcase, ready-to-go, or pick a comfy seat in the clean and bright café space. A generous seasonal patio under a sky-blue canopy augments the welcoming interior, with table space to accommodate singles or groups. Of course, there is great coffee too, as well as an interesting selection of teas, cold drinks, and even champagne! Happiness is fully licensed, so enjoy your favourite beverage with a great dessert. Fresh sandwiches, a variety of croissants, Belgian waffles and other heartier fare is also available. Order ahead for unique special orders. Custom mousse cakes, cheesecakes, cupcakes or donuts can be designed to fit your party theme or colour scheme. Prettily boxed collections in a variety of quantities and styles make ideal corporate or hostess gifts and will be well received by anyone.
In the European tradition, Happiness dials back the sugar and ramps up the style with beautifully elegant creations Want to leave a lasting impression? Custom-printed sweets delight the taste buds while offering the perfect canvas for your message, limited only by your imagination. Whether it’s for corporate events, weddings, birthdays, or just to add a touch of magic in an unexpected way, let Happiness turn your vision into delectable edible creations! Happiness has unique options to suit any budget. Stop by or reach out and let them make your day — and your holidays and gatherings — truly special.
Anatolii and Olha Prytkova
HAPPINESS COFFEE & DESSERTS FOR MORE INFORMATION • 430 Wellington St, London • 519-204-2854 • happiness.ca NOVEMBER/DECEMBER 2023 LIFESTYLE FEATURING November /December 2023 EATDRINK LifestyLe
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RECIPES
Anna Olsen’s Baking Wisdom The Complete Guide: Everything You Need To Know To Make You A Better Baker (With 150+ Recipes) By Anna Olsen Review and Recipe Selections by SUE GORDON
W
hether you’re new to baking or a seasoned expert, this hefty 464-page how-to tome has plenty to offer as it guides you through simple to difficult baking experiences. Early chapters in the beautifully organized Baking Wisdom, by renowned Canadian celebrity chef Anna Olsen, outline the essentials of baking with informative tips. She then moves through pies and tarts; pastries; cakes; custards and creams; confections; cookies and bars; and ends with breads. Olsen’s instructions include clear and easily understood steps. I tried the two recipes we’ve included here, with an eye on useful items for the upcoming holiday season. I found her baking times consistently accurate and trustworthy. Anna has ranked these two as “simple” and I would agree, especially given how clear her directions are. The book includes many that are “more involved” or “complex” but she also includes “bites of wisdom” that refer back to earlier chapters that carefully outline specific and sometimes challenging techniques. Anna also shares how to store your finished products and it is a good idea to read all the steps before you start. Refrigeration time for cooling is part of many of the recipes, so get some shelf space ready. The following recipes turned out well for me. They had strong visual appeal on the table, and both had rich, unique flavours. I served the Torta Tenerina for guests and for a more holiday look, I garnished the cake with some sliced strawberries and sparkly sprinkles. That worked well, but I have no doubt the blueberries and blackberries, as shown in the book, would also be perfect. I sent part of the Torta home with our appreciative guests. When I made the Snowball Cookies a couple of days later, I rolled more than a few in icing sugar for tasting but put the rest in the freezer for the holidays. We
loved them and, as Olsen points out, a little jar of these would make a lovely hostess gift. Each recipe has an outstanding photo of the finished product, something I really appreciate. Baking Wisdom is the kind of cookbook that you can enjoy reading for pleasure while learning about the art of baking. If you’re like me, you’ll be dreaming about what to bake next.
SUE GORDON has taught baking to high school students, including running an alternative school’s commercial bakery in Carcross, Yukon. Now a retired nurse and educator, she is enjoying trying new things in her kitchen and garden.
Flourless Chocolate Torta Tenerina This dense and rich single-layer chocolate cake hails from Ferrara in the Emilia region of Italy, and it is for the true chocolate lover. Making this cake is similar to making a brownie, except that whipped egg whites are folded in before baking. The result is a cake that is more delicate and refined than a brownie but still intensely chocolaty, fulfilling to serve on its own or with a handful of fresh berries. MAKES: one 9-inch (23 cm) torte SERVES: 12 to 16 PREP TIME: 20 minutes, plus chilling COOK TIME: 25 minutes SIMPLE BITES OF WISDOM: How to melt chocolate (p. 41), How to whip egg whites (p. 34) INGREDIENTS 12 oz (360 g) dark baking/ couverture chocolate 2/3 cup (160 g) unsalted butter, cut into pieces 2/3 cup (140 g) granulated sugar ½ cup (60 g) Dutch-process cocoa powder 2 Tbsp (15 g) cornstarch ½ tsp fine salt 2 Tbsp (30 mL) 2% milk 4 large eggs, separated, at room temperature
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1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan. Line the bottom of the pan with parchment paper and coat the sides of the pan with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring constantly until melted. Remove the bowl from the heat and allow to cool while preparing the other ingredients. 3. Combine the dry ingredients. Whisk the sugar, cocoa powder, cornstarch and salt together to remove any lumps in the cocoa. Using a spatula, stir this mixture into the melted chocolate followed by the milk. Add the egg yolks to the chocolate and stir again. The mixture will be a thick paste. In a recipe that includes flour, I typically sift the dry ingredients before adding them to the batter. Here the coarse granulated sugar easily breaks down any lumps in the cocoa powder when you whisk everything together. That means no sifting is needed—and there’s one less tool to use and wash. 4. Whip the egg whites and fold into the batter. Using a stand mixer fitted with the whip attachment, whip the egg whites on high speed until they hold a medium peak when the beaters are lifted. Fold the whites into the chocolate in two additions, folding well after each one. The
egg whites will deflate a little as you fold them in. Scrape the batter into the prepared pan and gently spread to level the batter. 5. Bake the cake for 20 to 25 minutes, until the cake is set just an inch (2.5 cm) around the edge but is still very jiggly in the centre. Cool the cake completely in its pan on a rack; the centre of the cake will immediately begin to collapse. Chill the cake for at least 2 hours. Remove from the pan to serve. This cake collapsing in the centre as it cools is expected. After 20 minutes of baking, the centre of the cake will appear very fluid still, but don’t be tempted to bake it any more than 5 minutes longer. If you do, the outside of the cake will be dry and crumbly once cooled. The large quantity of chocolate in the recipe needs time to cool and set, which is why the cake will seem underdone when you pull it from the oven. The cake will keep, well wrapped, in the fridge for up to 4 days. Pull the cake from the fridge 30 minutes before you plan to serve it.
Anna Olson is the internationally known host of Food Network Canada’s “Bake with Anna Olson” and the author of ten bestselling cookbooks.
Walnut Snowball Cookies Sometimes called Russian tea cakes or Mexican wedding cookies, these tender and buttery little shortbread cookies are made with finely ground nuts. The cookies are shaped into balls and rolled in icing sugar, ensuring a snowstorm of powdered sugar on the front of your shirt with every bite. MAKES: about 4 dozen cookies PREP TIME: 20 minutes, plus chilling COOK TIME: 20 minutes SIMPLE BITES OF WISDOM: Glossary of ingredients—Nuts & seeds (p. 11)
INGREDIENTS 12/3 cups (170 g) untoasted walnut halves 12/3 cups (250 g) all-purpose flour, divided 1 cup (225 g) unsalted butter, at room temperature ½ cup (65 g) icing sugar, plus extra for rolling the cookies 2 tsp vanilla extract ½ tsp fine salt 1. Pulse the walnuts with 2/3 cup (100 g) flour in a food processor or mini chopper until the nuts are finely ground. Set aside. Pulsing the nuts with flour will prevent the nuts from turning into a paste. You can certainly use the same measure of pecan halves or unsalted shelled pistachios if you wish. 2. Beat the butter and sugar. Using beaters or a stand mixer fitted with the paddle attachment, beat the butter for a minute to fluff it up. Add the icing sugar, beating well on medium-high speed until fluffy again, scraping the bowl often. Beat in the vanilla. 3. Add the dry ingredients. Add the nut mixture, remaining 1 cup (150 g) flour and the salt and mix on low speed until the dough comes together. 4. Portion the cookies. Turn the dough out onto a work surface, knead into a ball and flatten it slightly. Cut the dough into four pieces and then divide each quarter
into 12 little pieces. Shape each piece of dough into a ball between your palms and place onto a plate or tray. Chill the cookies for at least an hour before baking. Chilling the cookie dough will help to ensure the cookies remain round when baked. 5. Preheat the oven to 325°F (160°C) and line two large baking trays with parchment paper. Arrange the chilled cookies on the trays, leaving an inch (2.5 cm) between them. 6. Bake the cookies for about 20 minutes, until there is just a hint of browning on the bottom of the cookies. Let the cookies cool on the baking trays on a wire rack. 7. Roll in icing sugar. Place some icing sugar in a wide shallow bowl. After the cookies are completely cooled, roll them in the sugar to coat them generously. Make sure the cookies have cooled completely before rolling them in the icing sugar, otherwise the sugar will melt and the surface of the cookies will be sticky. Do not roll the baked cookies in the sugar if you plan to freeze them. (Roll them in sugar after you’ve thawed them.) The cookies will keep in an airtight container at room temperature for up to 2 weeks.
Recipes excerpted from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) by Anna Olson. Copyright © 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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HEARTH AND HOME
A New Attitude By SUE SUTHERLAND-WOOD
T
radition takes center stage around the holidays, perhaps more than any other time of year. Much of what we categorize as “seasonal stress” is really the result of endless shopping, “must have” once-a-year baking and time wasted online watching with vacant eyes as other — calmer — people demonstrate the simplicity of winding cranberries around an old tree branch they will soon suspend in a pristine white hallway. In stark contrast, there’s also the gritty reality of holiday guests (fresh towels, roll out mattresses, lumpy pillow replacement) yet the bustle of everyday life still lopes on at top speed. The need to replicate each holiday the same way, every year seems vital to success. But a worldwide pandemic would radically alter the holiday season and everything in between. The spectres of Covid-19, possible job losses and brutal isolation from friends and family played in most people’s minds on repeat. Previous worries about how many rum balls to make suddenly seemed very trite indeed. Despite this, all sorts of heartclamping acts of kindness happened. I recall grocery shopping in the hoary frost of early winter mornings, placing items quickly and urgently in the cart while Sheryl Crow sang about soaking up the sun as if everything was business as usual. But the shelves were being calmly re-filled, and employees smiled with their eyes, nodding greetings. I welled up unexpectedly as I thanked cashiers, flooded with gratitude that I was heading home to make vats of burnished chicken stock from the carcasses (also hoary with frost!) in my freezer. That first winter of the pandemic, when no one really knew what was safe, made traditional get-togethers feel daunting, drawing a further curtain of sadness around the holiday season; however, since I have enterprising friends, one of them suggested a socially
distanced winter walk. It was one of those dazzlingly bright but bitter winter days and we were well wrapped up in scarves and hoods. Before we set off, my friend wedged her coffee cup on top of a snow drift and beckoned for us to do the same. In a strange ritual, we approached with our own cups, backed up and watched in delight as she glugged Kahlua into each, her mittened hand working quickly. “Merry Christmas!” we toasted and set
off walking in a companionable line, our footsteps crunching in the silence. There would be no Christmas tree that first year but like others on our street, we lined our windows with little white lights to chase away the 4 o’clock gloom that we had control over. Like many others, I also marked the time to go outside and “make some noise” in order to convey appreciation for exhausted and heroic front-line hospital staff. As snow swirled around me, I felt self-conscious and truly ridiculous banging a pot with a spoon and especially as the rest of our street remained in quiet darkness. But as I continued, an incohesive, jangling rhythm in the distance was being carried towards me as others began to join in. At a time when everyone felt so powerless it was an eerie, primitive collective expressing camaraderie and hope. As the holiday season grew near, I began to recognize that not having to cook The Big Dinner was not as upsetting as I had previously thought. We had noth-
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ing to lose but our festive chains – this in itself could be a kind of celebration, surely? But on Christmas Eve, I received a text message to look on the front porch and there, crouching upright in the snow was the largest turkey I have ever seen. My son’s partner had been given a turkey from her firm and neither their tiny oven (or fridge freezer!) could accommodate a 31-pound bird. She thought I might be able to use it? Once my initial dismay (and guilt!) had passed, I log rolled that turkey inside, poured myself a large glass of wine and wondered if this was how Mrs. Cratchit had felt. (Careful readers will recall that poor woman had just prepped a full goose dinner the night previous …) I did rally eventually, and soon the house was steaming with savoury goodness. (We even scored some last minute veggies at the market!) The next day we loaded up containers and hand- delivered a full Christmas dinner to each of my sons’ homes. My heart constricted to see their handsome, excited faces as they cheered through the window while we unloaded everything onto the porch. The holidays are all about forging memories but there is always a risk that in trying to preserve tradition too rigidly, the season will be rendered completely unremarkable by its very sameness. The pandemic was a disturbing and unwelcome wake-up call in every way, but it did wipe the slate completely clean, forcing all of us to re-imagine what is truly important. Going forward, I find myself leaning into a more pagan sensibility, favouring old tree branches to online sales gluttony, and getting just the right amount of cranberries to wind around. SUE SUTHERLAND-WOOD has contributed to many publications, both in print and online, and her short fiction has won awards. Read more of Sue’s work on her blog www.speranzanow.com
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