Channers London Magazine - Fall 2017

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CHANNER'S LONDON MAGAZINE • FA L L / W I N T E R 2 0 17 • I S S U E 1 1

REAL MEN, REAL STYLE

Engineer Nick Aroutzidis

Best looks to take you to fall The man bun gets the chop Plus The rise of rugby

Charleston’s charm

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Black tie or track suit.

The Cayenne Platinum Edition.

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At Channer’s London location, we have just finished remodelling our store frontage, expanded our womenswear section and added a state-of-the-art tailor shop.

This brings Channer’s premises to 10,000 square feet, where we house the finest in men’s and women’s fashions and footwear.

A special thanks to all of the people who partner with us, in Canada and abroad, to make Channer’s London Magazine possible.

We encourage you to do business locally with the world-class companies featured in this publication. You can expect the finest customer service at Channer’s and all of our local partners.

Please take advantage of the Channer’s $50 gift certificates on page 7. This exclusive offer is only available to you, our readers.

Come in and visit the newly expanded Channer’s and bring your gift certificates with you.

With heartfelt thanks,

The Channer family

On the cover Nick Aroutzidis, president and CEO of NA Engineering Associates, likes to stand out in the crowd. “Engineers, they are very conservative, right? I walk into a room dressed the way I do, and everybody pays attention.” (See story on p. 28.)

Photo by Thomas Bollmann

Style

12

The Trend: men The bomber jacket is top gun for fall

14

Gran Sasso Precious yarns from Italy

16

Features

28

Profile Nick Aroutzidis has built a successful engineering business from the ground up – looking stylish all the way

Jacob Cohen Jeans you don’t want to live without

33

18

City Scene Two local restaurants with globetrotting roots

The trend: Women Light a fire with the resurgence of red

37

21

Grooming A return to smart cuts and shapely beards

St. James A French company that has earned its stripes

42

Getaway Charleston’s old-school grace

22

Accessories Q&A with jewellery designer Jenny Bird

45

Sports Why rugby is knocking other sports out of the field

24

Eleventy The power of timeless classics

48

Food + Drink Food and wine pairings are breaking all the rules

54

Homeboy NHL star Corey Perry FALL 2017 5

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SERVICES Channer’s Magazine Produced by the Globe Edge Team

Mission statement

Gift certificates

To be a caring company within our community, with a commitment to superior service and quality, and to offer premium clothing to our clients.

Perfect for anyone who is tough to buy for but appreciates the gift of fine fashion and footwear.

Fashion emergencies

Shop by appointment Call us, and based on your personal style and specific needs, our staff will select a range of garments – even a complete wardrobe – ready for your consideration, saving you valuable time. Your appointment doesn’t even have to be during our business hours. Simply provide us with enough notice, and we’ll do our best to accommodate you.

And, of course, you can always just drop by the store.

Experience Our highly trained sales associates have the experience and expertise to help you make the best shopping decisions. You can rely on them for fashion knowledge, guidance and advice.

Wardrobe consultation Believe it or not, we’ll gladly visit your home, inventory your closet and recommend how to coordinate your existing wardrobe and plan for the seasons to come.

Need a tie for dinner or a meeting? Unsightly food or coffee stains on your pants? Need a new look for that last-minute power meeting? Call us or stop by, and our fashion experts will solve your emergency.

Special tailoring for men and women Our specialized tailor will adjust and alter your clothing in the old-world tradition, in our store, to ensure the best fit possible. We offer complimentary tailoring on all regular-price ladies’ fashions, as well as menswear.

Stay in touch Make sure your contact information is up to date by speaking with a salesperson, or email us at info@channers.com. Also, let us know how you would like to be notified of special events and sales: by telephone, snail mail or email. And, of course, any feedback or comments on how we’re doing are always considered and appreciated.

Made-to-measure suits, sports jackets, trousers and dress shirts may well be the answer for men who find ready-to-wear garments a difficult fit or who prefer to select their own fabric, styling and pattern.

If one of your purchases fails to live up to reasonable expectations, feel free to return it for a replacement, refund or repair.

Store hours Monday, Tuesday, Wednesday 9 a.m. to 6 p.m.

Free delivery We will ship, at our expense, gifts or altered items across Canada.

Thursday, Friday 9 a.m. to 8 p.m.

Saturday 9 a.m. to 5:30 p.m.

Sunday 12 to 5 p.m.

BRANDS Menswear & accessories AG Jeans Alberto Anderson’s Bosca Brax Canada Goose Canali Citizens of Humanity Coppley Corneliani Dimattia Dion Eleventy Emanuel Berg Ermenegildo Zegna Eton Etro Eyebobs Gimo’s Gran Sasso

Hugo Boss Green Hugo Boss Orange Jacob Cohën John Varvatos Lacoste Lipson Lubiam Marcoliani Paige Pal Zileri Pal Zileri Lab Paul & Shark Peter Millar Phil Petter Robert Graham Robert Talbott Samuelsohn Saxx Seven7 Jeans Shinola Signum Tateossian

Vilebrequin Z Zegna Men’s Footwear Allen Edmonds Canali Cole Haan Donald J Pliner Hugo Boss John Varvatos Red Wing Shoes Swims Womenswear & accessories AG Jeans Alembika Alice & Olivia Autumn Cashmere B Belts Bano eeMee Beblue Bijoux Brax

Art Director Kamille Chin Managing Director Jon Banack Managing Editor Sean Stanleigh Program Manager Liz Massicotte Advertising Sales Jennifer Channer Contributors Janet Zittrer Appleby, Thomas Bollmann, Pamela Capraru, Neil Davidson, Lisa Felepchuk, Sophia Findlay, Jeremy Freed, Dave McCarthy, Christina Sismondo, Michele Sponagle, Wing Sze Tang, Kira Vermond, Angie Wiseman Printing and prepress by DM Digital+1

581 Wonderland Rd. S., London, ON N6K 1L5 519.472.3470 channers.com

Return policy

Made to measure

Editor Elizabeth Holland

Cambio Canada Goose Chiara Boni Christopher Fischer Cinzia Rocca Circolo Cole Haan DtLM Eileen Fisher Eleventy Elie Tahari Elisa Cavaletti Eucalan Expression Forever New Go Natural Hanro Hugo by Hugo Boss

Men’s Consultants Peter Channer Bryan Channer Scott Mackinnon Mark Trinnear Eric Efori

Ladies’ Consultants Trudy Channer Wendy Pieczewski Jen Channer Florence Dimascio

Tailors Jitka Jurenova Vita Cifelli Maria Tramutola Mario De Oliveira

Jenny Bird Laundry Lilla P Lisa Todd Lyssé Max Volmáry Me and Kashmiere Michael Kors Oui Paige Paul & Shark Repeat Rocking Vibe Sack’s Saint James Sarah Pacini Save the Queen!

Secrid Sentaler Seventy Shinola Spanx

Suzi Roher Swedish Stockings Tilo UNTTLD Véronique Miljkovitch Vince women’s Footwear Aquatalia Cole Haan Donald J Pliner Michael Kors Ron White Vince Handbags Abro Ela Celine Dion Shingle

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Thank you for reading CHANNER’S Magazine.

This gift certificate entitles you to a saving of $50 on any fall purchase of $250 or more in our menswear department.

$50 off menswear

VALID TODAY THROUGH OCTOBER 31, 2017

ME N ’ S & L A DI ES’ APPAREL 58 1 WONDE R L A N D ROAD SOUTH LONDON, ONTA R IO N4K 1 L5 • TEL: 5 19 472 3470

CHANNER’S LONDON LOCATION ONLY Must present this certificate to receive credit. One certificate per customer. Not to be used in conjunction with any other offers.

Not applicable to previous purchases or sale merchandise.

Thank you for reading CHANNER’S Magazine.

This gift certificate entitles you to a saving of $50 on any fall purchase of $250 or more in our womenswear department.

$50 off womenswear

VALID TODAY THROUGH OCTOBER 31, 2017

ME N ’ S & L A DI ES’ APPAREL 58 1 WONDE R L A N D ROAD SOUTH LONDON, ONTA R IO N4K 1 L5 • TEL: 5 19 472 3470

CHANNER’S LONDON LOCATION ONLY Must present this certificate to receive credit. One certificate per customer. Not to be used in conjunction with any other offers.

Not applicable to previous purchases or sale merchandise.

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section

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The TREND

Air force Originally popularized as military pilot garb, the bomber jacket is back on our radar

By Wing Sze Tang

ERMENEGILDO ZEGNA The sleek yet sporty shape and crisp white give this calfskin jacket a modern freshness.

CANALI The bomber gets a first-class upgrade with luxurious fabrics – in this case, pure cashmere tricot.

ELEVENTY From a fall collection inspired by downtown style and military detailing, this oxbloodred bomber says streetwear chic.

Z ZEGNA Made in black shearling with contrasting white and grey ski stripes, this bomber is all about cozy cool.

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style

Shawl collars effortlessly add an autumnal vibe to any sweater.

Old spool For Maglificio Gran Sasso of Italy, the yarn and its origin are as important as on-trend silhouettes

By Lisa Felepchuk

T

he world looks to Italy to set the standard in a few realms that include but are certainly not limited to fast cars, cursing, decadent yet simple pasta dishes and exquisite textiles. The family-born fashion house Maglificio Gran Sasso is an expert within the last category.

Established in 1952 by the Di Stefano brothers, the brand set out to fill a hole in the market by producing high-quality knitwear in a variety of hand-spun materials, crafted in Italy, always.

It was in Sant’Egidio alla Vibrata, a small village about two and a half hours’ drive east of Rome, where the doors to the Gran Sasso atelier first opened. The company and the atelier have expanded over the past 60-plus years, transforming from a family-run start-up into an industrial business, with 400 employees working from a state-of-the-art, 36,000-square-metre complex.

Its objective – to design exquisite, well-crafted knitwear – hasn’t wavered.

For Gran Sasso, there’s never been any other way.

Precious yarns are at the core of each garment.

When you put on a Gran Sasso piece, be it a cashmere crewneck, a linen polo or a cotton V-neck, the soft texture and quality craftsmanship are unmistakable. To this day, each product is made in Italy from one of nine premium yarns, using a

combination of heritage techniques and modern machinery.

This assortment of luxury fibres, selected from locations around the globe for their unique and superior qualities, contributes to Gran Sasso’s charm. The yarns include cashmere from Hircus Mongolian goats, extra-fine merino wool from Australian sheep and superfine merino wool from Tasmanian sheep, fresh cotton from plantations in Egypt, silk, linen and more. Each spool is dyed a rich hue such as canary yellow, burnt orange or earthy maroon, colours that not only make bold statements, but also complement the materials.

Harnessing nature’s bounty and transforming it into wearable finery is good business, and for many companies that’s enough to keep them producing season after season. But Gran Sasso is among a growing number of brands that choose to pay their respects to the environment that gives them their raw materials, by placing green initiatives high on their priority list. At the Gran Sasso factory, solar panels enable the company to produce its own electricity, while geothermal systems provide natural heating and cooling throughout. They also mindfully select lowemission materials, then recycle an impressive 90 per cent of discarded manufacturing waste.

While classic pieces made with high-quality threads can last a lifetime, Gran Sasso recognizes

[top] Gran Sasso’s fall/winter 2017 collection proves neutrals are forever on trend. [bottom] The sophisticated men’s version of his favourite childhood hoodie.

the desire for something with a little more personality. Consumers can now have their sweaters and shirts customized with embroidered initials (from an impressive choice of 17 thread colours) on the breast or a few centimetres above the bottom hem, near the lowest button.

Monogrammed or not, from a sartorial perspective a well-made Italian sweater, for example a dove grey vintage popcorn crewneck, is an investment worth making – after all, the Italians know style. With Gran Sasso’s commitment to both the environment and quality threads, it’s also a decision anyone can feel good about.

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style

Good jeans Iconic Italian denim brand Jacob Cohën puts a refined spin on the rugged wardrobe staple

By Janna Zittrer Appleby

Y

ves Saint Laurent once remarked that he often wished he had invented blue jeans.

According to the legendary French designer, denim is “the most spectacular, the most practical, the most relaxed and nonchalant.”

No doubt, denim has come a long way from its gold rush roots. Made popular by American miners and cowboys in the early 20th century, the sturdy blue-cotton staple went on to make it big in Hollywood as a symbol of rebellious youth, thanks to 1950s teen idols such as James Dean and Marlon Brando, and rock ’n’ roll icons from Elvis Presley to the Ramones.

Once the humble workwear hit the mainstream, it didn’t take long for fashion designers to tap in to denim’s potential. In 1985, one visionary helped to turn the utilitarian garment on its head, taking it from the farms of the American Midwest to the fashion circles of Europe.

Upon launching his eponymous brand in 1985, Jacob Cohën set out to create a deluxe version of the hard-working fabric, using a handtailored approach and a team of skilled artisans in Veneto, Italy. The luxurious details – including chain-stitched hems, silver-plated buttons, ponyskin logo patches, handwritten care instructions and stylish back-pocket handkerchief – continue to set Jacob Cohën jeans apart.

In 2003, Cohën’s son, Nicola Bardelle, took the helm as fashion director. Until his untimely death in 2012, Bardelle ushered in a new era of

elevated style for the brand, marrying his father’s artisanal approach with premium Japanese selvedge denim and drawing inspiration from the natural world.

Indeed, Bardelle left behind a legacy of sustainable design. Thanks to his forward-thinking approach, the Italian fashion house prioritizes green production, such as laundering its denim using Greek pumice stones, giving each pair an exclusive, eco-friendly edge.

Distinctive denim is a Jacob Cohën signature, from the brand’s transparent practices to the high-end details.

Handcrafted production ensures that no two pairs are alike. Each one comes with a unique code that tracks the craftspeople and process behind its manufacture.

For the most discerning customers, Jacob Cohën produces a Limited Edition collection crafted from top-of-theline Italian, American and Japanese cotton. Each pair is meticulously cut and sewn before being brushed, whiskered, then pressed several times.

Fitted with premium shirt-quality pocket lining and finished with sterling silver buttons and rivets, Jacob Cohën Limited Edition jeans are a fashion collector’s dream.

This fall, Jacob Cohën delivers a clean, classic look, scaling back the popular distressed detailing of the past few seasons.

Paired with a tailored shirt and oxfords at work, or with a cashmere sweater and sneakers on the weekend, Jacob Cohën jeans are the epitome of modern menswear, offering distinguished style in a hard-wearing fabric that’s still durable enough to withstand the wear and tear of the Old West.

[top] Jacob Cohën’s signature backpocket handkerchief sets its denim apart. [bottom] Denim takes a decidedly clean turn for fall 2017 with pristine dark washes and minimal details.

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the trend

Scarlet fever No need to be shy with this shade.

This season, layer red on red on red

By Wing Sze Tang

ALICE & OLIVIA How to work one statement colour from head to toe?

Mix it up with textural and tonal variations.

ELEVENTY For a fiery monochromatic combo, there’s nothing buttoned up about this blazer and pussycat-bow blouse.

CANADA GOOSE Top off your look with cold-weather wear in a patriotic red, suitable for Canada’s 150th anniversary.

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TAYLOR, 2017

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section

The elegant and sophisticated collection brings together striking design, luxurious materials and Ron’s unique All Day Heels® technology.

AUTUMN/WINTER 2017

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style

Nautical pioneers

How a storied French brand earned its stripes

By Lisa Felepchuk

C

ountless companies may claim a rich heritage, but look back at the history pages and you’ll find much by way of embellishment.

For Normandy-based Saint James, however, the brand that invented the nautical stripe (officially the Breton stripe), history is every bit a part of its identity – its proverbial fabric – as are the horizontal lines that decorate its timeless marinière shirts and fisherman sweaters.

First, a quick history lesson: the tiny town of Saint-James, just a stone’s throw from the sea in northern France, was established in 1067 when William the Conqueror built an eponymous fortress just a year after being crowned the first Norman King of England. The town itself is surrounded by ancient tales. Like much back then, Saint James was born out of functionality rather than fashion, as villagers, many of them fishermen, required protection from the volatile weather out on the open water. The seamen’s tightly knitted wool sweaters acted as a second skin. Each one was decorated with 21 stripes to represent Napoleon’s 21 naval victories over the Brits, but practically speaking the white and indigo horizontal lines also kept them safe, making them easier to spot from afar.

Fishermen weren’t the only ones sporting the Breton stripe back then.

In 1858, more than 30 years before Saint James incorporated as a fashion house, the French Navy adopted the look.

“To this day, we still outfit the French navy, ground army and police, with whom we renewed our contract a few months ago,” says Benjamin Auzimour, managing director of Saint James North America.

Today Saint James is recognized by France as a Living Heritage Company and purveyor in fine craftsmanship. It’s one of 43 living heritage brands in the haute couture and ready-to-wear categories to be granted the prestigious title.

Some of the most important creators of our time have been influenced by the Breton stripes, from Audrey Hepburn to Pablo Picasso and, perhaps most famously, Coco Chanel, who worked them into her early collections and transformed them from a hallmark of trade job garments into

[Inset] Decade after decade, Saint James’ designs ebb and flow with fashion trends, as a vintage advertisement from 1970 proves.

elegant everyday wear. Today the Breton stripe is versatile and timeless, with women and men alike wearing it at the office or on vacation.

“Stripes are our designers’ main playground,” says Auzimour.

“We enjoy pushing their boundaries through colour combinations – beyond the original indigo/white – textures and fabrics, and finally by fading or breaking them.” This fading or breaking, a playful take on the classic solid lines, makes a splash in the fall/winter 2017 womenswear collection.

As sartorially influential as Saint James may be, it still only issues two carefully curated collections per year. The notion of fast fashion simply isn’t a part of its ethos. Saint James considers itself in the business of “slow fashion,” taking pride in every stitch, fold and press. It’s a visual that suits the sleepy fishing village well. “Fast takes its toll on inspiration, and creation becomes copy,” says Auzimour. “We take pride in creating clothes you won’t see anywhere else, and the process takes time.”

Time, tradition and a commitment to doing it right; that’s what Saint James’s stripes represent. And they have most certainly been earned.

A navy and yellow Diamant pullover with “fading” Breton stripes is a fresh take on a classic for fall/winter 2017.

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Accessories

Modern masterpieces Acclaimed jewellery maker Jenny Bird marries vintage inspiration with contemporary flair

By Sophia Findlay

A

ccessory designer Jenny Bird grew up amid the scenic beauty and artistic culture of tiny Elora, Ont. As a child, she would design bookmarks and handmade knick-knacks, “set up a store in our living room, then proceed to sell my wares to my family.”

Her passion for creativity and entrepreneurship has earned top marks for the Jenny Bird line. It made the 2016 Profit 500 list as one of Canada’s Fastest-Growing Companies, ranking 83rd, with impressive revenue growth of 910 per cent over five years.

For almost a decade, Bird has designed and crafted unique, head-turning creations, generating buzz within the industry and among a devoted clientele. The aesthetic is all about simple, elegant pieces that feel futuristic yet timeless. Her Birdgirl collection is now sold by more than 600 independent fashion retailers around the world, including Nordstrom, and her jewellery has taken off in Japan, where it’s carried by major department stores.

When we asked what gets her creative juices flowing, she shared some intriguing insights.

Elegant simplicity is the signature style of the Jenny Bird jewellery line.

Do you use any special materials?

Did you study jewellery design?

Not formally at a post-secondary institution, but once I decided to pursue that path I took several courses at jewellery workshops in Toronto. For me, the designing comes naturally.

Has this always been your passion?

How did you get started as a designer?

I just took a step toward it one day, then another and another. I forget what the first act was.

Likely buying a vintage bag in a shape that I wished was still made.

I didn’t love what I was doing every day [corporate marketing], and when I turned 30 it Jenny Bird hit me how short life is.

I wasn’t in love with the path that was laid out in front of me. I loved the dreamy notion that you could live your life “in flow,” that what you did every day could be a natural extension of who you were. At that time, my job was just a job. It was scarier for me not to do it than to try.

I’m a creator. My passion is creating. I began my career designing bags. About two years into it, I was casting vintage earrings and old jewellery parts to adorn my first evening bags. The casting process was so rewarding, and the jewellery hunting became so addictive. I fell in love with the category.

How did you make it happen?

As I jumped into an industry I knew nothing about, it took action, tenacity and confidence in my ability to learn. People feel there’s some secret handbook, or that you need lots of connections to start these “dream careers,” but it’s just guts and perseverance. You have to believe you’re smart enough to figure it out, then go brazenly into the unknown.

My pieces are always of the highest quality, made in solid brass and dipped in 14-karat gold or sterling silver.

Why jewellery?

I love everything about accessories. One day, I realized that I was obsessed with vintage jewellery, but I wasn’t into anything new on the market. I saw a gap for beautiful jewels at an affordable price.

How do you balance your time with family?

Family is number one – always. My personal wellness is number two. Without that, everything is affected, especially since I’m the creator. After I attend to those, I balance as much work as I can fit in while still taking time to see my dear friends. It’s life over business. Since my time is so squeezed and so precious, I make sure I’m very efficient. I prioritize, and when I’m at work I focus.

What’s your overall style – bling or conservative?

Right in the middle. I’d describe it as modern.

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Style

Always

on trend, but never trendy Bridging the old school and the new, luxury brand Eleventy of Milan merges heritage craftsmanship with fresh styling and a modern conscience

By Wing Sze Tang Sporty-chic pieces such as the relaxed drawstring trousers can be dressed up or down.

This season, asymmetrical cuts add a contemporary edge to skirts and dresses.

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Style

In men’s suiting, Eleventy’s signature fit is slim cut and youthful.

Made with fine fabrics, the popular jogger-style pants offer a refined take on athleisure.

G

lance at Eleventy’s brand of discreet no-logo luxury, and you’ll notice the easygoing cool of slim jackets, softfitting pants and cozy cardigans. Touch the material, and you’ll feel fine fabrics such as featherweight cashmere, boiled wool and suede.

What you won’t instantly perceive, however, is just as important: the brand’s principled – and increasingly rare – approach to making clothes.

The care is evident throughout its menswear (the cornerstone of the company), womenswear,

accessories and jewellery.

While fast fashion, churned out on the cheap by mega-factories, runs rampant today, the Milanbased label sets itself apart with an exceptional devotion to craftsmanship. In fact, the 10-year-old company is all about bringing 100-per-cent madein-Italy quality to the market.

Everything is manufactured exclusively by its network of 94 micro-enterprises – little familyrun Italian businesses. “For example, all of our sports jackets are made by hand at a small factory

in Naples, a city known for having the best sartorial artisans in the world,” explains Geoff Schneiderman, Eleventy’s president for North America.

Likewise, much of the fabric comes from firstclass textile mills such as Ermenegildo Zegna and Loro Piana. Given all of this, you may expect sticker shock, but Eleventy focuses on making luxury more accessible, by delivering quality comparable to that of competitors costing two to three times as much.

The label was founded in 2007 by Marco Baldassari and Paolo Zuntini, whose fashion expertise spans two decades, which has given the creative directors a keen sense of what consumers really want. “We like to say the brand is always on trend, but never trendy,” notes Schneiderman.

Consider this your wardrobe of contemporary classics that will remain relevant season after season, the antithesis of disposable fads. The designs are casual yet versatile. Take the popular men’s pants styled like joggers, with cuffs on the bottom, and pair them with sneakers and a tee for an athleisure look, or with dress shoes and a buttoned-up jacket for a more tailored vibe.

In the men’s jackets, Eleventy’s bestselling category by far, the signature fit is trim and youthful – these aren’t your dad’s suits.

Most appealing of all, the jacket fabrics have either a natural elasticity or a hint of stretch, so the slim fit still feels incredibly comfortable.

“Everything about the jacket has been modified for today’s modern consumer,” says Schneiderman.

The women’s line has the same carefree allure, with a sporty-chic Milanese aesthetic that moves effortlessly from day to night. The season’s relaxed drawstring trousers or asymmetrically cut skirts, for example, are easy to throw on and go – and equally easy to elevate.

Beyond shopping for what’s fashionable, however, consumers are increasingly mindful of how their choices affect the environment.

The company is committed to fighting climate change through sustainable, zero-impact production. “We work with the factories to make sure they’re using as little water as possible, and they use special dyes that are environmentally safer than traditional ones,” Schneiderman says.

The message is clear: fashion can be a force for good, with equal parts style, substance and conscience.

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section profile

Elements of style Running a successful engineering firm means building relationships – and standing out in a crowd

By Kira Vermond

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PHOTOGRAPHY BY THOMAS BOLLMANN

N Grey cotton shirt, Etro; virgin-wool, V-neck buttoned cable cardigan, Eleventy; and denim pant, Jacob Cohën.

Shoes, Donald J Pliner. Rings and watch, model’s own.

ick Aroutzidis wants to show off his socks. “They’re funky looking,” he says of an eye-catching pair that boasts a spray of bold colours and patterns. It’s the kind of accessory never meant to be hidden inside lace-up shoes.

The 60-year-old engineer is particularly well buttoned up himself. After emigrating to Canada from Greece in 1978 and earning degrees in applied mathematics and structural engineering from Western University and the University of Waterloo, respectively, he settled in Stratford, where he founded NA Engineering Associates Inc. “It was easier to start up my business in a smaller community, because everybody knows

you,” says Aroutzidis, who has been married to his wife, Virginia, for 37 years. The couple has three adult children, Maryellen, Haritos and Vlasis, and grandkids Nikolas and Elena.

Although his busy consulting firm now employs more than 60 full-time staff across five Ontario offices – Stratford, London, Markham, Woodstock, and Kincardine (to be closer to clients in the nuclear industry and the municipality) – Aroutzidis says it was his father who helped him understand the true meaning of success: Life isn’t about how much >>

‘When you meet people, it’s the first impression that matters.’

Nick Aroutzidis President and CEO NA Engineering Associates Inc.

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profile

Mauve micro-design shirt, Eton; and three-piece purple suit in Super 150, 100% wool, Coppley. Blue silk jacquard tie, Etro; silk pocket square, Eton.

Shoes, Allen Edmonds.

money you have, but what you do with it.

He remembers that when he was growing up in Athens, his father pulled him aside to praise his grades: “He used to tell me all the time, ‘I know you have a talent. When you become somebody, I want you to remember that you have to give back.’ ” The lesson stuck. He says the company has raised more than $450,000 since 1996 through its annual golf tournament to support local charities, which range from Habitat for Humanity, to the Holy Trinity Greek Orthodox Community, London (of which he’s president), Stratford General Hospital, United Way and even the Stratford Warriors junior hockey team. As well, the firm funds engineering scholarships and Hellenic studies programs totalling $25,000 a year.

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profile

How to dress like Nick Aroutzidis in 4 SIMPLE STEPS

FORGET YOUR AGE. Style is about attitude.

ALWAYS WALK PAST the navy suits and ho-hum ties.

Always.

Midnight floral-print button-up shirt, R2 Amsterdam; and denim pant, Jacob Cohën. Multicoloured pima cotton socks, Marcoliani. Shoes, Allen Edmonds.

Rings and watch, model’s own. All clothes available at Channer’s. Shot on location in Stratford.

of the fixings for a holiday dinner. Since last year, the food drive has delivered 750 baskets.

“You should always approach the people who are very busy, because they’re going to find time to deliver,” says Aroutzidis, who enjoys playing golf, travelling and listening to music when he’s not working or volunteering. “Part of my success is because I give back to the community.”

He stands out for more than his philanthropy and community involvement, though. His joie de vivre reveals itself through his clothes and his personal style as well. Take one of his latest acquisitions: a custom-made suit he purchased at Channer’s in London. It’s purple.

Not exactly typical garb for an engineer who juggles relationships with clients from energy companies, school boards and municipal governments to banks and retailers. But there’s a reason he eschews lacklustre ties, baggy slacks and sensible shoes. “In our business, engineers, they

are very conservative, right?” he says. “I walk into a room dressed the way I do, and everybody pays attention.” Standing out is particularly important as he prospects for new clients: “I have to be a salesman, too. When you meet people, it’s the first impression that matters.”

After turning to Channer’s for over 20 years to find him the most current styles by his favourite designers, he admits that he visits the store at least once a week to try on new pieces or just chat over tea. The staff knows what he likes and will call him when they spot something that suits his bold yet refined style.

The personal and business relationship goes both ways. His firm helped with the construction of the Channer’s flagship in London, and with the later addition and renovations. “You start as a client, and then over time you become a friend,” he says. “The Channer’s family, I consider them friends.”

SOCKS MATTER. Even if no one else sees them, you’ll know what’s on your feet.

THINK OF YOUR CAR as an accessory.

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City scene

Blu planet Influences from around the world inform the menu at Blu Duby

By Angie Wiseman

F

or Blu Duby owners Joe Duby and Cheryl Milani, an eclectic menu inspired by their world travels and a hip vibe with a relaxed feel sets them apart from the rest.

Formerly married and now business partners, they were expecting their first child around the time they were opening the restaurant. When Duby wanted to name their first-born Blu, Milani suggested that they call their restaurant Blu Duby instead. The name stuck, and soon afterwards their son and the restaurant were born.

Duby had been managing Waldo’s on King and was looking for a spot downtown when a space in the Hotel Metro, London’s only boutique hotel, became available. Although it was a huge venue, Duby loved it, and after some trepidation he started negotiations with the owners for a July 2012 opening.

“To be honest, it scared the hell out of me,” he says. “I had only managed smaller places, so when the opportunity came up it was a real consideration. I told Cheryl, ‘This is a big restaurant,’ but she convinced me that I could do it. And she was right.”

With gleaming wood floors, elegant glassware and a warm sophistication, Blu Duby Downtown seats 140 guests. It has something for everyone, from a quick drink and appetizers before a game at Budweiser Gardens to a full-on dining experience. Last year, Duby and Milani opened a satellite restaurant, Blu Duby North, which offers a more family-friendly vibe while still serving upscale food.

Menu items are influenced by their travels around the world and across Canada. Whether it’s a cauliflower curry inspired by a vacation in Hawaii, a salad from their time in Italy, or a date

dish that recalls a trip to Kamloops, B.C., they’re always looking for new menu ideas. “Whenever we can, we choose local, sustainable ingredients and make our food in house,” says Duby.

With a focus on “remarkable dining,” they always want guests to feel good about the whole experience. “We have staff who have worked with us for years. We answer every online review, and when things go wrong – and they will – we’re all over it,” says Milani.

They both take pride in creating a place where people feel tended to and want to come back.

“It’s all in the details,” says Milani. “It’s the lighting of the candles, making sure that food is delivered properly, and building a rapport with our customers.”

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City scene

A night at the museum Upscale River Room brings the best of Manhattan to London

By Angie Wiseman

W

ith floor-to-ceiling windows overtime in New York. The walls are lined with photolooking the Forks of the Thames, graphs she took while working as a server in nestled in the heart of Museum Manhattan at the acclaimed Walker’s restaurant, London, The River Room restaua job she started a month after 9/11. rant offers casual yet elegant dining, with comfort Living through the aftermath of 9/11, then foods made from scratch. From the fresh bread staying for six years, she ate her way around the and pastries to the veal bone reductions, everycity at some of the best restaurants, including thing is made in house with care.

Nobu, Landmarc and Centraco, where she learned “In 2012, we were just a small catering to appreciate good food. That inspiration would company, and the museum asked us to take over eventually influence her catering company, and the restaurant. I thought, ‘I don’t want a restauthen The River Room. rant, I’m busy enough,’ but then I saw the space “Our menu is inspired by Canadian and North and knew I wanted it,” says Jess Jazey-Spoelstra, American flavours, with a focus on fresh, simple, part owner of The homemade. We use River Room, North quality ingredients Moore Catering and but don’t muddle Rhino Lounge. them with too many Renovations and flavours. We let the the magic of a local ingredients speak for interior designer themselves and make transformed The River them shine,” she says.

Room into an upscale “Everything we put space decorated in out has our heart tones of muted grey in it.” and silver, reminiscent Jazey-Spoelstra Jess Jazey-Spoelstra, Restaurateur of Jazey-Spoelstra’s decided to start her

Our menu is inspired

by Canadian and North American flavours, with a focus on fresh, simple, homemade.

’

own company after a disappointing experience with a caterer at her wedding. From there, North Moore Catering was born. When she became pregnant with her second child and the business was growing, she brought in her husband, Harmen Spoelstra, as a partner.

“He ended up falling in love with it. The chefs taught him to chop fast and throw stuff in pans, and he’s an excellent cook,” she says.

Pastry chef Michele Lenhardt (former co-owner of Black Walnut Café and pastry chef at the Art Gallery of Ontario) makes all of the bread, rolls, crepes and pastries in house, and he has begun to experiment with vegan and gluten-free desserts that have customers’ mouths watering and their minds fooled. Diners can also buy fresh bread to take home.

Chef Andrew Wolwowicz (originally from The Springs Restaurant) oversees the catering, The River Room and Rhino Lounge, as well as Jazey-Spoelstra’s newest endeavour, opening in September, a craft beer and oyster house called Craft Farmacy.

The couple has no plans to slow down anytime soon. “If we’re going to do it, we’re going to do it right.

That’s how we approach everything,” she says.

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Leather is a versatile natural product.

It comes in many forms and is produced in a wide variety of ways and styles. We at Secrid choose to produce our leather exclusively in Europe; Germany, Italy and mainly here in Holland. This way we can ensure our leather is of the highest quality and tanned under good working conditions with care and attention to the environment.

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Grooming

a

top-down

approach

J

Expert advice on taking your hairstyle to the next level

By Jeremy Freed

ust as the right suit or shoes can make all the difference in how a guy is perceived, the right hairstyle can elevate or break his look. However, choosing a cut that’s both current and flattering can be a challenge. Much like

his wardrobe, a man’s hair should reflect his age and lifestyle.

Likewise, it should stay abreast of trends. Instead of asking for the usual again, consider hitting refresh on your look with one of these hip styles.

A classic reborn “Clark Gable, John Wayne – they all had this haircut,” says Maurizio Ianni, the owner and head barber of Maurizio’s Barber Shop in Waterloo, describing the in-demand men’s style of the moment. The Executive Contour, whose fans include David Beckham, is a classic: short on the sides and long on top, with a well-defined part. Worn swooped over to one side or combed straight back, this office-friendly cut delivers the requisite fashion cred. While this look suits most men, it’s not for everyone. “For those with a larger, rounder face,” Ianni notes, “it does tend to emphasize that,” he says. For those clients, he recommends a similar cut, where the sides are tightened but not shaved. “It gives it the classic look but diffuses that face shape.” >>

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Grooming

Relaxed confidence While 1950s barbershop styles are enjoying a resurgence, guys looking for a dose of nonchalance should visit Matula Liounis, an American Crew All Star Educator and stylist at Chez Cheveux in London. “Meticulous grooming is being replaced by lived-in, more textured hair,” she says, describing a cut that’s fuller, longer and altogether more rakish. “The man who wants these looks wants to be a trendsetter” she says. “He projects confidence, strength and sex appeal.”

The silver fox Going grey is a natural effect of aging, but instead of trying to cover greys stylist Reynaldo Sopoco opts for embracing them. “We don’t colour it anymore to make them look young,” says the one-time Canadian Hairstylist of the Year, from Elle Rêve Salon in London.

“We modify what they have. We put a toner on it to make it more salt and pepper, more natural.” For the gentleman with a touch of grey, he suggests a modified military cut. “It’s a bit longer and fuller, not styled flat or gelled, so it doesn’t look hard.”

Grizzly is out, Abe is in Along with the man bun, the experts agree (and couldn’t be happier) that big, scruffy lumberjack beards are on the way out. “For a professional man in his 40s, I’d recommend a tight, well-groomed beard,” says Matula Liounis, adding that regular use of a beard serum leaves whiskers looking glossy and keeps the skin underneath healthy and moisturized. Reynaldo Sopoco is a fan of long beards, à la Abraham Lincoln, which he’s happy to help his clients maintain. “It’s not a biker beard,” he’s quick to point out. “It’s very shapely.” Although he does a brisk business in straight-razor shaves, Maurizio Lanni is also eager to tame his clients’ bristles, noting that like the hair on your head, not every style works for every face.

“There are as many shapes of beard as there are haircuts,” he says.

“But you need to choose the right one for your face.”

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Me and my Paul&Shark.

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PHOTOS BY CHARLESTON AREA CONVENTION AND VISITORS BUREAU, KIAWAH GOLF RESORT

getaways

Southern

exposure

From lowcountry cuisine to historical hotels, Charleston encapsulates everything there is to love about the Carolinas

By Michele Sponagle Just 24 kilometres from downtown, the Edwin S. Taylor Folly Beach Fishing Pier extends more than 318 metres into the Atlantic Ocean, making it a favourite spot for saltwater fishing and sunset viewing.

W

hen readers of Travel + Leisure voted Charleston their favourite city in the world in 2016, the locals weren’t surprised. They already knew it was a special place, home to the best in attractions, restaurants, arts and culture, shopping and friendly people. Now others are catching on, too.

Charleston brings together all of the elements of Southern culture and presents them in one beautiful package steeped in history. The city traces its roots back to 1670, when English colonists called it Charles Town. Over the centuries, it

has managed to preserve much of its past, boasting a mélange of architectural styles from early Colonial and Georgian to Federal, Greek Revival and Victorian.

The feeling that time stands still in Charleston can be credited to its historical preservation ordinances, which it passed starting in 1920 – the first U.S. city to do so. Even today, in the downtown Historic District, no building stands higher than the church steeples.

One way to get a sense of the city’s heritage is to take a Charleston History Tour. For two hours, a local guide shares legends and lore

while walking to a host of attractions, including stunning mansions, mysterious graveyards, lush gardens, Civil War sites, cobblestone streets and secret passageways.

Delve deeper with a visit to the Charleston Museum, well known for its silver and furniture collections, and a plantation house such as Middleton Place. The latter might look familiar, since it was used as a location for The Patriot. Its terraced gardens, dating back to the 1800s, make a perfect backdrop for selfies. Just keep an eye open for the resident alligators, who love soaking up the sun.

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5 No matter where you go in the city, food is an obsession, and you’ll find all the greatest hits of lowcountry cuisine. Try the shrimp and grits at Hominy Grill, a Rutledge Avenue favourite with a steady lineup of patrons pretty much any time of day.

Anthony Bourdain and Rachael Ray have come for the Big Nasty, a biscuit crowned with crispy fried chicken and cheese, bathed in sausage gravy. Also add to your must-eat Wandering through the neighbourhoods of Charleston, visitors will discover the list: she-crab soup, city’s rustic charm in the quaintest places. cornbread, fried green tomatoes, and a lowcountry boil (shellfish, shrimp, Meanwhile, Kiawah Island and its private beach smoked sausage, potatoes and corn, traditionally are all about luxury, thanks to the spectacular cooked in a giant pot).

Kiawah Island Golf Resort, ranked number one by Chef Frank Lee is a local superstar with 40 Golf World magazine and home to five championyears’ experience cooking authentic Southern ship courses designed by some of the sport’s most fare. He was the founder of SNOB (Slightly North celebrated players, such as Jack Nicklaus, Tom of Broad), one of the first restaurants to bring Fazio and Gary Player. After a round or two, get back and elevate lowcountry cuisine with a tight a Kiawah Golf Ball Massage at the Sanctuary Spa. focus on regional ingredients.

Therapists use golf balls to apply pressure and Think okra, Carolina Gold rice, crab, oysters, ease knots in muscles. scallops, yellow grits and peaches. He launched That peaceful oasis is about 34 kilometres from a movement to revive and modernize Southern downtown, but if you want to stay central, book cuisine that’s being carried forward by a new gena room at a historic hotel like the Restoration. eration of chefs, including Sean Brock, a winner of The stylish 50-room property – spread over five multiple James Beard Awards. century-old buildings, right on the main drag, Brock is hardcore. At his restaurant, Husk, he King Street – offers perks you’d expect to find at only serves food that’s indigenous to the South. bigger hotels. It has an on-site spa, retail outlets, He writes his menus on the fly, depending on what Rooftop Kitchen & Spirits for sipping and supping, fresh ingredients come through the kitchen door The Rise Coffee Bar, an art gallery, and colourful daily. He grows several on his own farm, from Martone bicycles available to guests through a heirloom seeds for rare varieties of vegetables like bike-sharing program. The hotel even has its own Webb Watson corn (thought to be extinct) and signature scent, Indigo, featuring notes of crushed Sea Island red peas (a type of legume). To catch tobacco, peppercorn and leather. him in action at the restaurant, be sure to make The Restoration describes itself as a celebrareservations. These days, Husk is hotter than tion of the “New South.” True enough, it boasts asphalt on an August afternoon. modern luxe, while showcasing the kind of When it comes to what’s cool, head to one of easygoing Southern hospitality that makes visitors the five beach towns along the Atlantic coast – fall for Charleston. And you’ll probably be called each with a distinct personality. Folly Beach has “honey” by someone during your stay, and you’ll a laid-back vibe favoured by tourists and surfers. like it.

quintessential Charleston souvenirs

Charleston City Market is a popular destination for souvenir shopping, including these baskets woven by hand from supple seagrass.

There’s no shortage of souvenir shops, especially in the Historic District, but steer clear of the obvious tourist tat and buy something that truly reflects the city.

1 GOLDBUG PEWTER JULEP CUP, from Croghan’s Jewel Box. For more than a century, this gift store has offered an alluring range of unique items, including elegant pewter cups embellished with a gilded cockroach – perfect for mint juleps.

2 SWEET TEA VODKA, Firefly Distillery.

Just outside Charleston, on Wadmalaw Island, this distillery developed a vodka infused with locally grown tea.

3 CHARLESTON FAVORITES STONE-GROUND WHITE GRITS, at Food for the Southern Soul. Chances are, you’ll find grits on your plate during your visit, and you’ll be craving more. Grab a bag of this authentic version to take home.

4 SALLIE’S GREATEST PEACH BASIL JAM, from Callie’s Biscuits. An old family recipe using local fruit and freshpicked basil has become a sensation among the locals, who love to slather something sweet on their biscuits.

5 SWEETGRASS BASKETS AT CHARLESTON CITY MARKET. The Gullah people trace their roots back to the African slaves brought to the city. They were renowned for weaving beautiful baskets from the supple seagrass that grows in the sandy soil. The tradition continues with more than 50 Gullah artisans selling handmade wares at the downtown market.

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Sports

Power play B

efore the first Stanley Cup or Grey Cup was contested, rugby had found a home in Canada. British immigrants and military personnel brought the game here back in the 1860s, via Royal Navy bases in Halifax and Esquimalt, B.C. But historian Ian Kennedy, a former Rugby Canada press officer, says the first recorded Canadian game featured artillery men in Montreal in 1864. Ten years later, the first North American international competition saw McGill University challenge home team W.C. Harvard.

The Rugby Union of Canada wasn’t formed until 1929. Three years later, Canada played its first international test match, travelling aboard the

The popularity of rugby is on the rise.

Sportswriter Neil Davidson explains why everyone wants to join in on the scrum

Empress of Canada to Japan, where the Canadians lost 9–8 and 38–5.

Rugby has seen many ups and downs since, but it remains part of the Canadian sporting fabric, with signs that it’s on the rise. Some 100,000 preteens are enrolled in Rugby Canada’s Rookie Rugby program. Rugby sevens became part of the Summer Olympics in 2016, with the Canadian women winning bronze at the Rio Games, and finishing in the top three on the world circuit the past five seasons.

While the Canadian men failed to qualify for the Olympics last year, coach Damian McGrath’s team posted its first win at the World Series in Singapore in April. >>

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Sports

‘I think our club will continue to grow and grow’ Jay “Howie” Howard President, St. George’s Rugby Club

The Canadian women’s 15s team has been ranked as high as second in the world, and the Canada Sevens tournament has proven to be a hit out of the box. The inaugural event in 2016, at Vancouver’s B.C. Place Stadium, drew 60,418 fans over two days, a record for Canadian rugby that was surpassed by the 76,000 who showed up this year.

“I can still remember running out there for our first game against Wales [in 2016], with the [pyrotechnic] flames going and just hearing that cheer,”

Team Canada’s Ghislaine Landry looks for an opening against Team England at the HSBC Canada Women’s Sevens at Westhills Stadium in Langford, B.C., May 28, 2017. THE CANADIAN PRESS/Chad Hipolito

says Canadian international player Conor Trainor, a former Western Mustang from Vancouver.

“That’s something I’ll remember for a long time.”

Rugby Canada figures show that the number of registered players, coaches and officials rose by 19 per cent between 2010 and 2016 – from 24,332 to 28,996 versus the usual annual increase of three to five per cent.

Those numbers don’t reflect the 100,000 participants in the hugely successful Rookie Rugby program, which started in 2013 as a way of attracting children between six and 12 to play touch or flag rugby in a fun, no-pressure environment.

Graham Stickler, president of the Waterloo County Rugby Club, has observed that growth in the young ranks.

“The juniors are thriving,” he says.

Part of the appeal is that rugby welcomes all shapes and sizes. The game also appeals at the younger co-ed level, because it’s non-contact and non-stop action, with everyone getting a chance to play.

At the senior level, however, Stickler sees people struggling to find the time, with work responsibilities, and competition from other sports between May and October.

Founded in 1960, the Waterloo club is home to 773 members from around Waterloo, Kitchener and Cambridge. They range in age from six-andunder to 50, with one 50-plus player.

The London St. George’s Rugby Football Club, which dates back to 1958, also runs the gamut in age, from kids to a 53-year-old who plays on the senior third team.

Club president Jay “Howie” Howard, 45, also plays on that side. For those with a few years under their belt who don’t want to get hit, there’s a weekly old boys’ touch game.

The London club’s membership has risen from 148 in 2012 to 338 in 2016, thanks in large part to its junior or mini-rugby program, which had 86 registered players last year. Howard says that prior to mini-rugby, the club’s under-14 program “was pretty much non-existent, because we didn’t have any kids exposed to rugby before the age of 13.”

Thanks to mini-rugby, now in its fifth year, the club’s under-14 full-contact program has eight or nine girls and a dozen boys enrolled.

“I think our club will just continue to grow and grow,” says Howard. The organization also has five times as many registered coaches and match officials as it did five years ago.

Rugby clubs offer more than games. They also serve as a social hub. “We don’t want people just turning up, playing a game of rugby and leaving again,” says Stickler.

Channer’s contributor Neil Davidson is a senior sportswriter for the Canadian Press.

Coach’s corner With degrees in business management and organizational studies from Western and a diploma in culinary arts from Liaison College in Hamilton, Tom Dolezel can plan an event and cater it.

The former Canadian international pro also knows his rugby. Named head coach of the men’s team at Western in December 2015, Dolezel led the Mustangs to the Ontario University Athletics (OUA) bronze medal match last November.

McMaster came out on top 25–7.

The 32-year-old coach believes the university

game in Ontario has been underutilized when it comes to discovering talent. He argues that universities provide excellent facilities and fine coaching. “Essentially, we have a professional set-up with an amateur platform,” he says.

“The speed of the OUA is faster than club rugby in Ontario,” he adds. Maybe not as high an IQ in terms of refined decision-making, but the athleticism and speed, and the way that all gets sent around, are much faster.”

He says Rugby Canada is beginning to take notice and looking to take advantage of the talent at the university level. One example would involve Rugby Canada sharing strength and conditioning information to help university players improve their game.

Dolezel still plays for London St. George’s and the Ontario Blues.

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food + Drink

A toast to

pushing the boundaries According to the new generation of sommeliers, the days of rigid wine pairings are over

By Christina Sismondo

T

he first rule of wine club? There are no rules at wine club. Not anymore, at least, thanks to the new wave of maverick sommeliers who are tossing the guidelines and formulas out the window. Red wine with fish? Totally fine. White with pork? Superb.

Popcorn and champagne? Dinner is served.

“Honestly, buttered popcorn with champagne is probably my all-time favourite pairing,” says Rebecca Pettigrew, a somm from the Kitchener area who, after 10 years serving on the floor at

restaurants, mainly does wine consulting now.

“You can use any traditional-method sparkling wine, as long as it has a buttery, creamy flavour profile and a high acid content. The acid makes your mouth feel fresh, cuts through the butter and keeps the taste nice and clean.”

Pettigrew is part of the next generation of professionals who are encouraging wine lovers to get more adventurous with food pairings and try new twists, a trend that’s a natural development, given how much our tastes in food have grown. >>

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Food + drink

London wine bars to find your sip Glassroots With its unwavering commitment to Canadian wine, this plant-based vegan restaurant offers patrons the chance to sample hard-to-find bottles, from Nova Scotia’s Annapolis Valley to British Columbia’s Naramata Bench.

646 Richmond St., (519) 850-8688

Black Trumpet Fans of Old World vines will find their heart’s content in this classic, stately room, where the lovely vintage selection is sure to tempt anyone who appreciates a rare treat.

523 Richmond St., (519) 850-1500

Whether eating out or cooking at home, we’re way past meat and potatoes. Pairing wine with spicy Latin and Asian flavours is a different ball game, and that’s opening the door for new wines.

“One of the best food wines you’ll ever find, period, is riesling – it’s just so versatile,” says Tom Kehoe, who does the list at London Wine Bar, a downtown hot spot renowned for its charcuterie.

“One of the best matches for riesling is Asian food like Thai or Indian, especially if it has a bit of spice. You can take a bite of curry and a sip of riesling, then still be able to taste something delicate right after. It acts like a sorbet.”

Kehoe pairs riesling with everything from Szechuan to Thanksgiving turkey, but he recommends pinot noir for salmon, rosé for salads, and fizz for fish and chips or fried chicken. Some of these foods wouldn’t even have been paired with wine not so long ago, when they might have been served with beer or cola. But as comfort foods have been elevated, it’s become typical to match them with wine.

As the food pushes the envelope, of course, so does the wine. With much more selection when it comes to imports, closer to home, Ontario’s wine industry has finally come into its own.

Pettigrew – who worked with a couple of market-driven, locavore-ish restaurants in Kitchener, including Red House – says it’s finally time to embrace local reds, especially the region’s pinot noir and cabernet franc.

“It’s important, if you’re focusing on eating local, to be drinking local as well,” she says. “The

French have done regional pairing for years, right?

What grows together goes together.”

This makes pairing pretty simple, since it’s easy to drop by a local winery on your way back from the farmers’ market or, as Pettigrew suggests, opt for a Niagara riesling from the Beamsville Bench and pair it with a cheese plate from the same region.

She likes a local cab franc with heritage pork from farms such as Church Hill, near Punkeydoodle’s Corners; and earthy mushroom dishes, like ragout or stuffed mushroom caps, with the highly regarded, more barnyard-y pinots noirs from Prince Edward County. When it comes to icewine, she has three words for us: Try the red.

“The Stratus and Tawse wineries both make really beautiful cab franc icewines, which open up the pairing possibilities and lend themselves better to chocolatey desserts.”

As wine and food evolve, the whole “no rules” scene can seem rather daunting. When it comes down to it, though, most somms think the most important guidelines are to try new things, and drink the tastiest wines whenever possible.

“People are so caught up in, say, white meat with white wine, but those days are done,” says Pettigrew. “If you’re stuck in a rut where you’re only drinking a certain style of wine, don’t be afraid to ask somms for suggestions – that’s our job. At the end of the day, drink what you like.”

Sounds like a pretty good rule. Especially for those of use who like the idea of champagne with popcorn.

London Wine Bar Known for its eclectic wine list and outstanding charcuterie, this charming little bar allows you to build your own wine flight, for a customized adventure tasting.

420 Talbot St., (519) 913-3400

David’s Bistro This eatery’s wine list offers an eclectic selection of imports and local gems to enjoy in an intimate bistro.

432 Richmond St., (519) 667-0535

Spruce on Wellington This new restaurant offers a modern approach to food, and expert pairings with every dish.

731 Wellington St., (519) 434-9797

Abruzzi Anybody who loves big, bold Italian reds is liable to fall in love with the wine list at this restaurant that serves local seasonal fare.

119 King St., (519) 675-9995

By the Glass With a regularly updated list, you can come back time after time and expect to discover something new.

1 York St., (519) 672-0111

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homeboy

He shoots, he scores NHL star Corey Perry on the highlights of his career and why he chose to call London home

By Dave McCarthy

C

orey Perry’s hockey career is one that most would envy. In 2007, only his second year in the NHL with the Anaheim Ducks, he accomplished his dream of winning the Stanley Cup. Along the way, Perry, 32, added a Hart Trophy and a Maurice Richard Trophy to his impressive resumé, but it was his final season with the London Knights, when he led the OHL in goals (47), assists (83) and points (130), that he admits is difficult to top.

In 2004–2005, you won an OHL championship and a Memorial Cup, and you were named MVP to cap off your junior career.

Where does that year rank for you?

There were a lot of accomplishments in those nine months. Going from winning the World Juniors as well as to the OHL championship to winning the Memorial Cup, it’s up there for me. The Memorial Cup is a tough trophy to win; you only have a few years to do it. There were a lot of great teams that year in the CHL, and when you have to go up against Sidney Crosby in the first game of the tournament and in the final game, as we did, anything could happen.

In hindsight, was it a blessing in disguise that you were forced back to the Knights that year, when you likely would have been in the NHL if the league wasn’t locked out?

Going back and playing with London that final year was definitely beneficial for me. The team we had and knowing that we were going to be in the Memorial Cup, playing that year in junior really helped with my development. I wouldn’t want it any other way, looking back after the season we ended up having. All the eyes were on junior hockey that year, too, because it was the lockout year and there was nothing to report on in the NHL.

You were born in Peterborough, Ont., but you now you live in London during the off-season. What is it about the city that led you to call it home?

The team itself, the people around the team and the friendships I made outside the team. I became friends with a lot of guys at the golf courses, because we’d be golfing all the time. I still skate at

the John Labatt Centre during the summer. And I’d see the young kids coming in for the Knights’ training camp in mid-August. They really get treated like professionals; it definitely resembles an NHL franchise. That’s how they want it. They want to get you ready for the next level and show you exactly what it takes.

Which accomplishment are you most proud of: winning the Stanley Cup in 2007, winning the Hart Trophy in 2010–2011, scoring 50 goals that season or being named Memorial Cup MVP? I’ve thought a lot about this, and I really don’t put one ahead of the other. I think they’re all number one to me, because they’re all different in a way. They’ve involved different teammates, different coaching staffs. There are some personal accomplishments, but then there are some team accomplishments. They all rank at the top for me.

I can’t look at any one as greater than another, that’s for sure.

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