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A taste of the KAWARTHAS October 2018

CHEF BRIAN HENRY Living Life His Way

FOOD, SHOPPING & CULTURAL EXPERIENCES

Motorcycles vs ‘Cagers’ Why the Animosity?

Ride the Kawarthas Scenic Adventures

#ipinkyswear What is it?

Food Trucks

What Changed?

Local Musician

Dawson McManus


An Afternoon of Tasting is Pure Bliss


A Taste of the Kawarthas Food Tours An Unforgetable Experience of Food Tasting, Boutiques & Culture

W hat better way to spend an

afternoon than food tasting and shopping. A Taste of the Kawarthas culinary tasting tours are just the thing to amp up your week. Host and foodie Karen Irvine will take you on 7-9 amazing culinary experiences, 2 boutiques, with a lot of fun, interesting histry about the area. There are four tours to chose from. The Cafe District in Peterborough, the Village of Warkworth, the singles tour (Table 21) in Peterborough and the travelling road tour that winds your way through the Kawarthas with tasting stops at 3 locations, and other fun stops along the way.

Warkworth Ontario is a beautiful Village, and most of the owners are from Toronto or other locations. You will feel transported back in time on Main Street, yet the boutiques have such a vast selection of up-scale, unique products. Also, on the tour, you will learn about the home of Jackson Thurling and his partner, Randy Pearle. Jackson was one of the pioneers of the revitalization of Main Street in the early 1990s with his purchase and restoration of the original Humphreys house built in 1850. Now affectionately known as The Yellow Bordello for its colourful past, it has become the most famous and photographed residence in Warkworth. To book your tours, go to www.atasteofthekawarthas.com They are also found on AirBNB as an Experience Host.

You can also have a customized tour for your group. If you have visitors from out of town, what better way to enjoy the day with them. If you are new to the area, or at the cottage, these tours will afford you the time to find the hidden gems. Ms. Irvine started the tours in spring 2018. She says the reason is that she didn’t know where the best restaurants were. “I hate going out to eat, only to be disappointed by the quality of the food and service. I call it my Lunch Bag Letdown. Takiing the tours will show you exactly where you get your money’s worth dining out. You get to meet the owners of the establishments, and feel comfortable knowing that when you come back for a meal, it will be delicious and an enjoyable experience. The owners care about your dining experience. Their culinary talents are unbelievable..“ Page 3


Contents

OCTOBER 2018

For Online magazine go to www.atasteofthekawarthas.com

Features 4

Food Trucks in the Kawartha

16

Motorcycles vs ‘Cagers’

20

#ipinkyswear

38

A Night in White Garden Party Gala

Not what they used to be, it’s gourmet food prepared by Chefs. Creative owners having fun with food.

Who is causing the motorcyle accidents in Ontario? We spoke to CP Matt Lawder of the OPP Golden Helments to see if cars are responsible for motorcycle accidents.

Pinky Brown is the victim of a distracted driver. So what is she doing about it?

A Beautiful evening, a lovely setting, where the YMCA host a fundraiser gala.

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16

Columns

20

38

Liquid Treasures 12 Side Dishes - Complimenting your Wine

Real Estate 40 Real Estate in the Kawarthas

Palitable Pleasures 24 Kickin’ Recipes 32 Chefs of the Kawarthas

Rockin’ Musicians 44 Musicians of the Kawarthas

On the Road Travels 28 Motorcycling in the Kawarthas

Things to do 30 Halloween Fun for the Kids 42 Looking for places to go? We’ve picked the best ones

Contributors

Editor-In-Chief - Karen Irvine

Side Dishes - Shari Darling Real Estate - Jay Lough Hayes Rockin’ Musicians - Michael Bell Kickin’ Recipes - Chef Brian Henry Motorcycling - Jay Cooper Places to Go - Karen Irvine The opinions expressed in this magazine are not of this magazine, but are those of the writer or columnist

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A note From the Editor A TASTE OF THE KAWARTHAS (ATOTK) magazine was inspired by all the dedicated businesses and people in the Kawarthas. Everywhere I go, I am in awe of the passion and excellent service that I encounter. There are too many to give kudos to individually! We are proud to represent The Kawarthas and all that it encompasses. We are open to input by our readers and the stories they have to tell. Our goal is to showcase the People. We believe they are the Heart of the Kawarthas, and without their love of what they do, the Kawarthas would be just another place. Moving forward we will enlighten you on where to go, what to do, who to talk to, what to see and we will showcase what makes the Kawarthas so special. I would like to dedicate this issue to my husband. He has been behind this project 100% since it’s inception and has nurtured my creative abilities along the way. I hope you enjoy reading this as much as our team have enjoyed putting it together.

Karen Irvine Editor-In-Chief atasteofthekawarthas@gmail.com

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FOOD TRUCKS Not what they used to be

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What Cha


anged? Fish tacos & shrimp tacos at Angle Iron Kitchen food truck

So much variety, so little time! What used to be a plain, simple fries and

burger idea has turned into a culinary experience. They are popping up everywhere. They are very popular in the east and west coasts in the US and throughout Florida. It’s a fairly new concept here in the Kawarthas where ‘chip trucks’ are what you would expect. You just need to know where to find them. I dragged a friend of mine, Shari, on a food truck adventure. We found some delicious stops to not only ‘grab a burger’, but also to have an amazing, satisfying culinary experience.

Kawartha Fried Chicken - Buttermilk Battered Chicken with a secret blend of spices topped with Spice Company’s Kick Ass Cajun Alabama White Sauce, Maple Syrup and Purple Jesus

First stop was Angle Iron Kitchen owned and operated by Chef Brian Henry. It is located at Young’s Point, beside the general store (which, by the way sell beer, so if you are on your way to the cottage up Hwy 28, it’s a great stop!). It’s a beautiful area, with the Trent Severn Waterway right there. We had one of his best selling items from the menu, a fish taco. There were two types – a smoked fish taco, and a shrimp taco. Chef Brian smokes the fish on site. It was so beautifully presented, that it was like watching a movie, where you heard angels singing and lights illuminating from within the very core of, yes, a taco. On first bite, the flavours were a feast on my pallet. So fresh! The fish was so tasty! Other favourites are the fried chicken with waffles, the steak sandwich (the whole New York striploin is smoked on site as well), and specialty poutines. Brian sources local whenever he can. If you need catering, Chef Brian is your guy. The day before we spoke, he was catering an event on an island on Stoney Lake. My first impression of Chef Brian was that he is not your average Chef. His body is covered in tattoos and you can see the passion for cooking in his eyes. He has CHEF tattooed on his knuckles. Brian is creative and you can tell that this is someone who loves what he does. You won’t find him working in a kitchen where the menu is static. Chef Brian started the food truck because, as he says ‘he has commitment issues with food’. Meaning, he gets bored with the same foods over and over. You will find fun, funky cuisine at Angle Iron Kitchen. A MUST STOP on your travels. Page 7


EVERYBODY LIKES

by Karen Irvine, Editor

FOOD TRUCKS

What has changed, and is it really as good as people are saying?

Lindsay Morrison serving up some smiles along with the themed cuisine

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The next stop was the Wild, Water & Wheels food truck located just north of Peterborough on Chemong Road. You can’t miss seeing it – it’s a beautiful, bright blue truck located in the left side of the parking lot. Every Thursday Lindsay and her husband, Derek Morrison change up the menu with a new super fun theme. For example, one week the cuisine was designed and named after Grunge Bands. There was the Jane’s Addition perogies, The Nirvana chicken wrap, the Smashing Pumpkins deep fried pumpkin pie, the Pearl Jam pizza burger, the Soundgarden burger with deep fried mozza bites, the Alice In Chains burger with jalapenos, bacon and cheese sauce, and the Stone Temple Pilots pepper crusted patty with peanut butter, bacon and chocolate rocks. Last week was Punk week with the NOFX onion rings with cheese sauce, the Sex Pistols burger with pineapple, The Clash Jamaican jerk patty, The Dead Kennedy’s burger on grilled garlic bread, the Ramones 6oz burger with whisky bbq sauce,

curds and bacon, The Misfits fries tossed in cinnamon sugar topped with vanilla ice cream. I could go on and on, but I’m getting full just listing these items! Lindsay and Derek met while working together in restaurants, and Lindsay is a Food Network groupie. They opened in June 2017, and been having fun ever since! They only use quality local beef. Fresh quality and consistency has always been their goal. They are inspired by music, movies and pop culture. This should definitely be a stop on your way. When you meet Lindsay at the window, you will love her as much as I do! She’s a fireball. Our third stop was at Two Fat Greeks located at Classy Chassis motorcycle shop. Anna was the chef and co-owner of the Original Greek Restaurant that was located in Peterborough which has since closed down. The meals served are Anna’s original recipes from the restaurant, and are delicious, authentic Greek cuisine.


Her son-in-law Terry is a butcher and brings fresh local meat. It is run by three generations: Anna (the grandmother who professes to be retired yet is a bright shining light at the food truck everyday), Terry (her sonin-law), and Theo and Dimitri (Anna’s grandchildren). A true family run business! Plus you can buy a motorcycle and accessories at the same time! The best of both worlds. I have to admit, I was pleasantly surprised at the changes to the food truck industry. The choices are there. From heart attack on a plate to fresh, healthy choices. It’s yours to discover.

Chicken Souvlaki from Two Fat Greeks food truck

Deep fried Pumpkin Pie from Wild Water & Wheels food truck

Wild Water & Wheels the ‘Green Day’ during the Punk Week Menu

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SIDE DISHES:

COMPLEMENTING YOUR WINE W hen partnering wine to barbecued foods,

keep the taste and flavours of the side dish in mind. Wine can complement a whole range of side dishes that can be served with BBQ fish, chicken, pork, or beef. If preparing barbecue pork ribs done in a spicy dry rub, off set the seasoning with a salad containing some sweetness. So, the natural sweetness of the grape salad will counter balance the spicy rib dry rub.

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Halve about 2 pounds of seedless red and green grapes and place in a bowl. Add a half cup of cream cheese to the grapes and mix together. Toss in about 3/4 cups of toasted walnuts and season with a pinch of salt. The pleasant bitterness from the nuts help to reduce the sweetness of the grapes, thereby making the salad more wine friendly. Remember you want the wine to be sweeter than the salad. Barbecued pork ribs and a sweet white wine will also harmonize with a spicy peach and avocado salad


by Shari Darling Shari Darling is a journalist known as ‘The Sophisticated Wino’, as well as CEO for the company, FRESH DOH

THE PERFECT PAIRINGS and an orange-olive romaine salad with herbed vinaigrette. Woodbridge by Robert Mondavi Moscato, (CSPC 199216), $13.25, is an off dry white with lots of apricot honey aromas and flavours, some sweetness, but with good acidity for balance. The wine will work with the ribs and salad. Be sure to put the wine in the refrigerator for at least 2 hours before serving. In the summer I absolutely crave barbecued salmon seasoned with lime chili dry rub. BBQ salmon tastes super delicious when paired with avocado fries. Avocado fries are also fatty. This combination can then be paired with a big, fat white wine like barrel fermented and aged Chardonnay. To make these fries, preheat the oven to 400 F. In a bowl combine 2 cups of breadcrumbs with 2 teaspoons of chili powder and a half teaspoon each of sea salt and freshly ground black pepper. Place the mixture in a bowl. In another bowl pour 2/3 cups of buttermilk. And in a third bowl add 2/3 cups of flour. Working with 3 ripe, but firm avocados, cut them each into 6 wedges. Dip each wedge in flour, then in buttermilk and then in breadcrumbs. Set

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the coated wedges on a cookie sheet sprayed with non stick cooking spray. Repeat the process for all wedges. Bake for about 30 minutes until the wedges are golden brown. Meanwhile prepare the dipping sauce. In a bowl combine 3/4 cups of mayo with 2 finely chopped chipotles in adobo sauce, 2 teaspoons of fresh lime juice, a half teaspoon of chili powder, and salt and pepper to taste. Serve the avocado fries with your BBQ salmon and a chilled glass of barrel fermented and aged Chardonnay. I’m a fan of Chateau des Charmes Barrel Fermented Chardonnay VQA, (CSPC 81653). This wine is a steal at $14.95. It showcases aromas and flavours of classic apple and pear with a hint of toast and mineral notes on the back palate. The mouth feel is rich and creamy and able to stand up to your super Omega 3 barbecue dinner. If making beef burgers with melted brie on the barbie, prepare a roasted red pepper pasta

salad. Serve a slightly chilled Merlot as an accompaniment.


“If preparing barbecue pork ribs done in a spicy dry rub, off set the seasoning with a salad containing some sweetness.�

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Merlot has enough weight and creamy mouthfeel to complement brie burgers To make this salad, cook 2 cups of dried rigatoni in boiling water seasoned with salt. When done, drain, rinse and set aside. Char 2 red peppers on the barbecue. When done, place peppers in a bowl, cover, and set aside. In a skillet over medium heat, add a 1/4 cup of almonds. Toast the almonds in the dry skillet. Let cool and then coarsely chop. Peel the roasted peppers and then slice into strips. Add peppers to bowl of rigatoni. Add a cup of bocconcini. Add 2 minced garlic

cloves. Add 1 teaspoon of lemon zest. Add 1 teaspoon of lemon juice. Add 1/3 cup of extra virgin olive oil. Add almonds and 1 bunch of torn basil. Fold together. The olive oil dressing allows this pasta salad to complement the fattiness of burgers smothered in melted brie. Merlot has enough weight and creamy mouthfeel to complement brie burgers with roasted red pepper pasta salad. complement brie burgers with roasted red pepper pasta salad.

The LCBO carries a whole range of Merlot. Try Lindemans Bin 40 Merlot (CSPC 458679), $12.00. This baby is not only reasonably priced, but is brimming with sweet black cherry fruit on the nose and palate and a smooth texture to complement the fruitiness of roasted red peppers and fattiness of burgers and brie. Remember, save your fine vintages for indoor dining. Barbecue smoke, sun tan lotion, and other outside odors interfere with a wine’s subtle aromas. When barbecuing, stick to enjoying the quaffers.

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Motorcycles vs ‘Cagers’ Why the Animosity? Lately I have seen a lot of finger pointing from both car drivers and motorcyclists about who is causing motorcycle accidents in Ontario. Is it the bikes? Or is it the passenger vehicles (otherwise known as ‘Cagers’)? So I decided it was time to take the emotion out of the issue, and get the facts on who is to blame. I can honestly say that I was surprised by the results. I met with PC Matt Lawder of the Peterborough OPP detachment. PC Lawder is a motorcycle Officer and a member of the esteemed Golden Helmets Precision Motorcycle Team. The 20-member team, comprised of OPP officers on regular patrol duties, take their machines through a series of complex patterns, which are intended to demonstrate the maneuverability of the machines and the riders’ skills. Needless to say, PC Lawder knows how to ride at the highest level. PC Lawder has also seen his share of accidents, including one involving his riding instructor, Pete Tucker. During a VIP Escort course, a goose flew up out of a creek and struck Pete in the face and knocked him unconscious. Pete hit the guard rail, and lost his leg at the scene.

So this was our conversation. ATOTK: Do you have any apprehension riding since you’re on the road all day? PC LAWDER: You have to drive everyone else’s car for them, expect the absolute worst at every single moment, and do what you have to do to keep yourself safe. ATOTK: What do you think riders can do to keep themselves safe? PC LAWDER: Refrain from aggressive driving, follow the rules of the road, put down your hand held communication devices, don’t drink and drive, and be courteous to every driver that’s on the road. Remember that you don’t have the comfort of four-sided protection that a vehicle does. So you need to be more vigilant and aware of your surroundings and the vehicles around you. I think that motorcyclists sometimes forget that they only have a helmet, and if you go down, you are going to get hurt. Page 16


“You have to drive everyone else’s car for them, expect the absolute worst at every single moment, and do what you have to do to keep yourself safe.” ATOTK: Riding with the Golden Helmets enhances your riding skills. Do you think that there should be more enhanced training courses for motorcycles? PC LAWDER: I am definitely more comfortable riding with the OPP for 8 years than I was taking the motorcycle training course offered at the local colleges. I think that we should have more in vehicle training for both passenger vehicles and bikes, but I don’t think we will ever see it. It would definitely be beneficial. Especially if they could offer more for motorcycles. ATOTK: Do you think off-road motorcycle training would be beneficial for street riders? PC LAWDER: When we did our basic course with the OPP, we did off road work as well. It gives you a completely different perspective on how that bike can handle in slippery conditions and soft conditions. And that’s what people need to feel. They need to feel that loss of control of that bike, so they know what that bike is capable of and what it’s not. Go with it, let it move, and push out of it. ATOTK: What about the 507 and how it’s associated with the rumours of racing? PC LAWDER: We haven’t had any recent complaints of cars or bikes racing, although I’m sure that they do. But we haven’t had that in a couple of years. Nothing crazy. The last assumed organized race on the 507 that I’ve been aware of was probably 5 or 6 years ago. I was up there doing patrols, I got a bike coming southbound at 150 kms/hr. I was able to get him stopped and seized his bike for stunt driving. And about 60 other bikes started to float in, saw me loading his bike up in tow, and turned around and left. So hopefully, word got out and they decided to avoid that road. There’s been complaints about the condition of the road, but it puts the Municipality in a hard spot, because if they fix up the road and make it beautiful, people can only go faster. ATOTK: I have never seen a police car or bike on the 507 Highway. Do you patrol it? PC LAWDER: That highway falls in our Zone 3 in Peterborough County. Zone 3 goes from Bridgenorth, Ennismore, Youngs Point, Burleigh Falls, all the way up to Kinmount. It’s a massive area. There are 2 - 3 officers at a time. So

their time is spent mostly in populated areas responding to calls for service, however, the 507 does see more patrols during motorcycle season due to the history of fatalities along it. ATOTK: I’ve noticed in social media that bikers are calling cars “cagers”. There is this animosity growing between cars and bikes. Is this going to cause more problems in the future? PC LAWDER: I don’t know if I would say that it’s growing. Social media – everyone just says everything now on there. There’s aggressive drivers in cars and trucks, and there’s aggressive drivers on bikes. But the motorcycles are the ones that get the bad rep. There’s a select few out there that drive like that. But there are also a ton of good motorcycle operators too. It’s unfortunate. ATOTK: Do other motorcyclists wave at you? PC LAWDER: Yes they do. Driving down here, I passed 6 or 8 bikes, and all but one of them waved at me. It’s a sign of respect. I respect that. We only have a helmet for protection. I respect that. ATOTK: Do you think the colour of the bike makes a difference for visibility? PC LAWDER: It depends on the shape of the bike and where the reflection is coming off of it. Whether there is chrome on the front or reflectors or a windshield. Depends on the weather, where the sun is located, and the road. It’s difficult, because if they are coming up behind you or if they are coming at you from the front, there’s very little of the bike that actually shows with colour. ATOTK: Do you believe that loud pipes save lives? PC LAWDER: Not really. I know our bikes don’t have loud pipes at all. I’ve never had issues with that. ATOTK: I admit that I laughed at this. (He chuckled.) ATOTK: Obviously it will only help if there is an accident, but is it OK to wear a camera on your helmet? PC LAWDER: It’s not legal to stick anything to your helmet. continued .... Page 17


Motorcycles vs “Cagers” “There were 48 motorcycle fatalities in 2017 - This is a 10 Year High”

Whose Fault Is It? A Distracted Driver

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I also spoke to Joe Ayotte, Community Safety/Media Officer for the Peterborough detachment of the OPP. He supplied me with the statistics regarding motorcycle accidents in Ontario. The results surprised me. I was one of those people who always said that passenger vehicles are the problem. So this was an eye opener for me.

HERE ARE THE FACTS:

For motorcycle related accidents, there were 48 fatalities in 2017 on OPP patrolled roads. This is a 10 year high. Of the 48 fatalities, only 22 motorcyclists were NOT the at-fault driver. That means 45% of accidents involving motorcycles in Ontario in 2017. were caused by vehicles. The top contributing factors were alcohol/drug impairment, improper turn, excessive speed and fail to yield.

AGE BREAKDOWN: 1 1 2 3 12 9 5 2 13

16 - 19 years of age 20 – 24 years of age 25 – 34 years of age 35 – 44 years of age 45 – 54 years of age 55 – 64 years of age 65 – 74 years of age 75 + years of age unknown

For all of you reading this,

let’s stop the blame game. I was always sure that passenger vehicles were the culprit and the demise of riders. But that’s not the case. It’s not always cars or trucks, and it’s not always motorcycles. There are dangerous drivers on both sides. The difference is that motorcycles don’t have the luxury of 4 steel walls around them. So when you see a motorcycle, give them space and respect the fact that they are vehicles too. If you own a motorcycle, and you aren’t confident riding, take the time to practice before you hit the roads. Learn the skills necessary to survive. It could be a matter of life or death if not taken seriously. Let’s all drive safe so that injury (or worse) isn’t the result, and everyone can share the road equally. And please PAY ATTENTION! An unskilled rider

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DISTRAC TED DRIVING is KILLING people. Linda (Pinky) Brown has made it her mission to bring awareness to this problem. The plan was to go for a ride and then talk. As we gearing up for our ride, Linda got a call from her son, Branndon, telling her that there was a bad accident right in front of her house. Immediately, the plans changed, and we rode to her home to make sure Branndon was OK (you will understand later on why I say that). The road was closed off, and the police were gracious and let us pass. There was a dump truck in front of her house on one side of the road, and what was left of a car on the other side. The driver of the car was in critical condition and was airlifted to Toronto.

I read about the #ipinkyswear campaign online, and I wanted to know more about Linda Brown and what it is all about. Her campaign is to bring awareness about Distracted Driving. I am writing this to put a face to what a victim looks like as a result of this heinous crime. I called her and she was enthusiastic to do an interview. We arranged to meet at Bulldogg Custom Apparel in Lindsay, Ontario where she is getting merchandise made. I saw Linda’s bike in the parking lot. It’s a beautiful pink (and I mean PINK) Harley Davidson V Rod. Yes, I am jealous. Yes, I want a PINK bike too. I salivated as I stared at it. Her license plate is PINK V. I couldn’t wait to meet her. Page 20

After reassuring her son, we sat down to talk. She was visibly shaken by the accident in front of her house. It brought back bad memories for her of her own accident involving her motorcycle and a car. She is the victim of a Distracted Driver. It has been three years since Linda’s accident. In her accident, the driver crossed the centre line and all hell broke loose. After being hit by the car, Linda went end over end for about a block and landed on the side of the road. At first, she thought her lower leg was completely severed because if was at a 90 degree angle from the rest of her leg. She was airlifted to Sunnybrook Hospital in Toronto. When Linda woke up after her operation, she asked her husband, “Is my leg still attached?”


#ipinkyswear LINDA (PINKY) BROWN HAS STARTED SOMETHING Who is she? And why is she so passionate about this? After her second surgery, Linda woke up in recovery and heard people crying. Being the caring person that she is, she told the nurse “those people need your help more than me”. The nurse told Linda that she couldn’t leave her, but also told her that those people would cry for a long time. The nurse said, that being a trauma centre, Linda would hear that a lot. “I was there for almost two months, and I heard a lot of crying, a lot of screaming”, she said. Linda was a social worker before the accident. “I loved my job,” she said. “I found myself in the hospital, being wheeled around, trying to talk to people and help them. I would take my guitar and play music for them, because there was nothing on the floor to make the people think of anything but what was happening to them. So to benefit myself, I helped others.” She is a very positive person, and hopes that her tragedy can have a positive outcome for others. She later found out that the person who hit her had an extensive driving record. Linda was number 10 of major driving infractions for that driver within two years. Linda feels that this person is still driving not because of the police officers who are doing their job, but because the court system is failing. I asked her what she thinks would get that driver off the road, to which she replied, “Maybe after a situation where someone dies”. Linda is still dealing with issues, and may still lose her foot. As of this article, that person is still driving.

Pinky & me on the road

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#ipinkyswear Being such a positive person, she deals with her physical limitations and legal adversities with humour. She joked with me, and said, “You know, I always thought that if I lose my leg, I could get a pink prosthetic.” Linda needs to rest a lot, and it is very frustrating for this vibrant women. She has PTSD. Her son, Branndon, also has stress related issues from watching his mom go through all this. That is why we rushed back to her house to make sure he was OK. Linda’s V Rod has been customized to accommodate her disability. So the obvious question is why does she still ride? “Riding and music are my life”, says Linda. So I asked her what we can do to stop Distracted Driving? “If they are going to do it, you can’t stop them. You can only educate and hope they listen.” I asked Linda what other motorcyclists can do to stop from having this happening to them? She answered “Be seen, be heard. Wear bright clothing. Ride with your high beams on. Hand signal as well as using your flashers. Pump your brakes so your brake lights are more visible. Do everything you can to be seen.” I asked her if she thinks that loud pipes help? To which Linda replied, “Absolutely”. In 2019, Linda will be traveling across the country to local Harley Davidson dealerships and doing speaking engagements with her beautiful pink V Rod to meet face to face with people and let them know who Distracted Drivers are hurting. Ed uc at ing and influenc ing youn g p e o p l e about Distracted Driving is what she hopes to accomplish. Linda needs donations and sponsors to make this a reality. Anything you can give will Page 22


To donate, buy some merchandise, or sponsor please go to: www.ipinkyswear.org

www.gofundme.com/dont-drive-distracted-ipinkyswear help. They need gas cards and money to pay hotel rooms and food. Open your hearts and your wallets and help. Linda received the Extraordinary Woman award from Woman’s Resources for her Determination in October 2017. “This campaign is wonderful for everybody out there, but it’s also great for my own mental health. It keeps me feeling like I’m still me.” When you see her out there, stop by and say Hi. And tell her she’s making a difference. Because she is. Linda is taking things one day at a time and kicking ass.

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by Chef Brian Henry

www.thespiceco.ca www.chefbrianhenry.com

Kickin’ Recipes

SMA S H I N G P U M P K I N S

BRITTLE Chef Brian Henry has been a Chef for 35 years. He is the owner of Angle Iron Kitchens and The Spice Co.

There is nothing more synonymous than the pumpkin when it comes to harvest time in the Kawarthas. Beyond the pumpkins symbolism and decorative purposes most of us know little about this fruit which leaves many reaching for them in canned form when it comes September and October are the best time to cook using fresh pumpkins as they are inexpensive and available in great quantity. To cook with fresh harvested pumpkins I suggest choosing smaller pumpkins as they are easier to handle and have a higher concentration of naturally occurring sugars. A small five pound pumpkin will yield about four pounds of puree which is about enough to bake five . pumpkin pies. To prepare your pumpkin for puree one needs to simply give it a good washing off, then remove the top so you can remove the seeds which you should reserve and toast up separately. Next cut the pumpkin into 6 evenly sized wedges and cook them either in a steamer or bake them until the flesh becomes soft. Once cooked let the pumpkin cool down and pull off the skin and

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discard it. Use the cooked, softened pumpkin in any recipe that calls for canned pumpkin puree. Pumpkin seeds, known as pepitas, are the small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seed oil contains fatty acids which help maintain healthy blood vessels and nerves, and are loaded with essential fatty acids that help to maintain healthy blood vessels, nerves and tissues with its high fiber content helping to aid proper digestion. Pumpkins are available throughout our region and can be found in abundance at farm gates or almost everywhere one would find food for sale. It can be fun to go to a pick your own field as well to get your pumpkins.


I T ’S SYN ON Y MOU S W I T H T H E K AWA RT H A S Be sure to save your seeds for this recipe which is a twist on a classic treat of toasted Pumpkin seeds by turning them into a gourmet confection. Pepita Brittle Ingredients: 1/2 tsp. baking soda 2 tbsp. butter, melted 1 1/2 cups sugar 3/4 cup water 1/4 tsp. fine grained sea salt 3/4 cups of hulled roasted pumpkin seeds “pepitas”

METHOD: Stir together baking soda and melted butter; set aside. Line a cookie sheet with parchment paper; set aside a second sheet the same size. Butter the parchment on one side. Combine sugar, water and salt in a medium sized saucepan and bring to a gentle boil. Reduce the heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer syrup 10 to 12 minutes, until it reaches 240°F. Remove from heat; with a wooden spoon gently stir in the pumpkin seeds.

butter-baking soda mixture with wooden spoon. Pour mixture onto prepared cookie sheet; cover with second parchment sheet. Press the mixture with a rolling pin to 1/4inch thick. Remove top layer of parchment and allow it to completely cool down. Next crack the brittle and serve the tasty morsels. Store your pepita brittle between layers of parchment in a sealed container for up to two weeks.

While stirring, return pan to mediumlow heat until the mixture turns a deep amber color and reaches 290°F. Remove from heat; stir in

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ATOTK gives this album 5/5

Single now on sale ALBUM ON SALE OCTOBER 19TH WATCH FOR OUR INTERVIEW WITH SERENA IN THE DECEMBER ISSUE OF THIS MAGAZINE

27 Main Street, Warkworth, Ontario 613-921-2604 www.thevillagepantry.ca The Village Pantry is a truly labour of love for owner, Raquilda van Zoeren. Her warm and inviting shop features a wide range of culinary delights and kitchenware, all hand-selected by Raquilda. Features include a specialty cheese counter, treats, imported olives, salami, spices, specialty olive oils, gourmet foodie gifts and more. All this paired with a vibrant, colourful kitchenware section featuring an eclectic mix of cookware, utensils, gadgets, linens and tableware.

OPENING SOON!

Angle Iron Kitchen 15 Charlotte St Lakefield ON

Watch for it!

Page 27


motorcycling in the kawarthas What better way is there to see the Kawarthas

than on a motorcycle! In order to find the best roads without ending up on cottage dirt roads, I decided to take a guided motorcycle tour offered by A Taste of the Kawarthas. We met up with our tour guide, Jay. He made sure that we were all comfortable and set the ground rules for riding in a group. Jay surprised us with a gift – a really cool face shield. I chose one with a pink skull on it. We saddled up, and within the first 15 minutes I saw lakes, winding roads, and scenery like I would Page 28

by Sweet Sue

expect in this beautiful countryside. After about an hour of riding, our first stop was in Buckhorn at the Lockstop CafĂŠ, located across the road from the Trent-Severn locks. We had an amazing brunch there and checked out the beach across the road and watched the boats go through the locks. Buckhorn is a magical spot with friendly, happy, relaxed people. I will go back there again for sure. We hit the road again about 45 minutes later, and were back to winding, scenic countryside. Next, we got to ride the 507. This is 40 kms of


SCENIC LAKES, WINDING ROADS, GREAT COMPANY, AMAZING FOOD

winding, breathtaking roads and scenery. It has the reputation of one of the must beautiful rides in Ontario, and definitely did not disappoint. Our next side road wound around Baptiste Lake. The road came out near Maynooth, where we stopped for a drink and a washroom break. Back in the saddle, it was more amazing roads. Our next stop was at a Angle Iron Kitchens, a food truck in Young’s Point, where we had a snack of poutine and fish tacos. The chef, Brian Henry, was a very cool dude, with tons of tattoos and a welcoming attitude. By the time we finished our ride, we were all extremely happy and had a wonderful day full of beauty and friendship and fun riding. We had lakes, winding roads, a meal, scenic stops and

fun company for the whole day. I was surprised to see someone taking pictures of us along the way, and apparently that’s part of the tour. We received an email with a picture of us riding, and a group shot that was taken at the end of the tour. That was a nice touch and an amazing memory of the day. Jay was a considerate tour guide, made sure that everyone was comfortable with the route and supplied us with a copy of the route. No surprises, just great fun! I would definitely take this tour again, as they have different routes that they take during the summer. Although I hope Hwy. 507 is on every tour. I will call it “Riding the Gauntlet” from now on. I met some new friends, and had a blast! A MUST DO in the Kawarthas! You can book your tour at www.atasteofthekawarthas.com

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Halloween Fun for the Kids Bobcaygeon Kawartha Settlers’ Village, Haunted Village. 85 Dunn Street. Bobcaygeon. Saturday, Oct. 27, 6:30 to 9 p.m. For more information, please call 738-6163. Ennismore HALLOWEEN DANCE/SILENT AUCTION: Saturday, Oct. 27, at St. Martin’s Catholic School, 9 p.m., entertainment by the Tami J. Wilde Band, tickets $10 at the school office and at the door Kinmount Halloween “Bring Back The Ice” Dance, Saturday, Oct. 27 from 9p.m. to 1a.m. at the Kinmount Community Centre. Tickets are $10. Advance tickets available around town or call 488-2211. Lindsay The Town of Tombstone Halloween haunted house Boys and Girls Club on Saturday, Oct. 27. Ages 4 to 7, 4 to 6 p.m. Ages 8 to 14, 7 to 9:30 p.m. All ages, 9 to 10:30 p.m. Call 324-4493 for more information. Peterborough HAUNTED HALLOWEEN SPOOKTACULAR: For children at Hutchison House, 270 Brock St., 1 to 4 p.m., Call 743-9710 HALLOWEEN PARTY: Wednesday, October 31. For children up to 12 years old, 6 to 8 p.m., at Kingswood Life Centre, 993 Talwood Dr., Call 745-5464 to reserve a free ticket HAUNTED FUN FOR PRESCOOLERS: Sunday,October 28. Peterborough’s Sport & Wellness Centre presents a fun day of costume party madness. Call (705) 742-0050 for more information, Cost per child is $6.00. SPOOKY HALLOWEEN AT PIONEER VILLAGE: Friday Oct. 19, 20th & Friday Oct 26,27th. Ghastly treats, halloween games, and contests, wagon rides, palm reading. For more information log on to www.langpioneervillage.ca or call (705) 295-6694. GHOST WALK: Tuesday, Oct. 23-Tuesday Oct. 30. Admission: $15 for adults, $10 for kids under 12 yrs old 7-8:30 p.m. or to reserve tickets call (705) 745-4404. SCREAMWORKS: Friday October 26. 10:00 p.m.Drop by Morrow Park for laser tag, 3D movies, ghost bus tours, and a ‘fear feast.’ For more information log on to www.screamworks.ca Page 30


Halloween at Hutchison House

Pumpkins!

Get your pumpkins at Leahy Farm, Hwy.28, Lakefield Page 31


“I bought a bus and followed The Grateful Dead for a few years selling pizzas.� Page 32


CHEFS OF THE KAWARTHAS

CHEF BRIAN HENRY OF ANGLE IRON KITCHENS I sat down with Chef Brian Henry at his new upcoming restaurant, Angle Iron Kitchen, in Lakefield. There were trades people working on getting it ready to open, so we had a minute to chat. I heard that Brian was a Deadhead and, of course, that intrigued me. A Deadhead is a hard core fan who shadows the band, The Grateful Dead, selling tie-dyes and beads. But in Brian’s case, it was selling pizza.

doing a lot of adobe style cooking using the large clay ovens. It was a great experience. I spent my spare time making leather things and would walk up and down the beaches selling it to tourists. I did that on and off for a year or so.”

Brian elaborated, “I had a restaurant, I was in my early 20’s, and it was pretty stressful. I was probably in a little bit over my head for my age at the time, and the stress got to me. So I tagged out on the restaurant, bought a school bus, started traveling around, and before I knew it I was following The Grateful Dead on tour across the States selling pizzas out of a big old schoolbus.” He did this for a few years.

Chef Brian has worked in the Caribbean, Bahamas, the Gulf Islands and Turks & Cacos.

Brian continued, “And then the bus broke down, so I hitchhiked down to Mexico. I was in Tijuana for awhile.” Ok, so now you get why I am so intrigued by Brian. We continued the interview. “I traveled further into Baja to Agua Caliente and Santiago, and I spent a lot of time learning proper Mexican cuisine from the villagers. The Village Elder, Oscar, would send his son to get supplies for me. I would get these beautiful wheels of cheese. One day Oscar sent me with his son, and I exchanged items with the cheese maker and he would teach me how to make the cheese. That’s also how I learned to make Mexican cuisine. It was a lot of fun. We were

Brian and his father got involved in a project getting medical equipment and supplies to a nursing home in Belize. The building was in dire need of a new roof, so they did fund raiser called “Raising the Roof”. They ended up putting such a great roof on, that the facility became a hurricane refuge, and still is to this day. So what was Brian like as a child? “I was raised by my father, and we ate out quite a bit. So I spent a lot of time in kitchens as a kid. In grade one, I would make breakfast for my father, and I would make him an invoice to get money.” Brian was being groomed by his father to take over the family jewelry store business, but it wasn’t what Brian wanted to do. While in Grade 5 for a Geography project, Brian presented a 3-course Chinese cuisine lunch for the class. At the age of 13, Brian’s father got him a summer job at Deerhurst Resort working in the kitchen. “Cooking was just happening”, says Chef Brian. “It was always very easy continued ... Page 33


“The party always ends up in the kitchen”

Chef Brian Henry Living Life to the Fullest ... Every Day

Page 34


“We were doing a lot of adobe style cooking using the large clay ovens. It was a great experience.”

for me, and I was able to see peoples reactions – how they enjoyed food that I created. Growing up alone with my dad, cooking helped create a sense of family and gathering around the table.” Brian has lived in Lakefield for the past 16 years. He worked at a couple of resorts seasonally. Elemental Embrace, a private spa was where Chef Brian got noticed. There were a lot of celebrities and media people there, and his career took off. Brian has owned 4 restaurants around the country. He opened his first kitchen in the Kawarthas with the Angle Iron Kitchen Food Truck at Youngs Point, and is opening a new restaurant in Lakefield of the same name after Thanksgiving this year. Chef Brian prefers to call it a kitchen. He says “The party always ends up in the kitchen”, he said, “so there will be lunches in a kitchen, with seating and a place to pick up premade meals on one side. The other side will have another kitchen. It’s a small, quaint little space, and will be the production kitchen where we do our retail product lines for Spice Co. and Fully Baked”. It will be here that Chef Brian will host cooking classes and private cooking sessions. If the space isn’t being used for functions, people will be able to sit and eat there, on commercial grade kitchen tables and their food will be prepared right in front of them. As for the food at this kitchen, menus will change and rotate. He plans to cover different cuisines including culture and

presentation styles. Another use for the space is his catering. Whether it’s pickup, or delivery, or Chef Brian sets up on site for the guests. If you want a private cooking class, Brian will come to you. In addition to this incredibly busy life, he also does Emergency Food Services work for evacuated Indigenous communities from the Reserves in Northern Canada during disasters – forest fires, floods, social services and emergencies (health epidemics etc). Kapuskasing is the host community and where he sets up. In five years, he has served 1.5 million meals. During this time up north, Brian’s staff are well trained to take over at the restaurant. Chef Brian is a renowned food writer having written 200 or more publications for Rogers, The Peterborough Examiner, as well as teaching cuisine at Durham College. Brian is a fourth generation Chef. He has been with his wife for 18 years, and has 4 children. Kira Maya, 22, who cooks and enjoys it. Sequoia River, 21, is an absolutely mad cook, but doesn’t enjoy it so much. Rasi Shai, 8, loves cooking and bakes with Brian and his wife, but she wants to be a vet. His youngest child, Eliza Blue, 6, loves to help out in the kitchen, but prefers to eat and satisfy her sweet tooth.

If I had to use just one word to sum up Chef Brian Henry, it would be ‘fearless’. He has lived his life around the world doing whatever he wants to do, and enjoying life to the fullest. Angle Iron Kitchen will be located at 15 Charlotte St in Lakefield, and is opening soon. A must stop in Lakefield.

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Upscale Casual Dining in Downtown Peterborough

Your tastes are evolving, so are your chocolate cravings.

Located in the lively Hunter St. Cafe

Creating luscious chocolate wickedness that you

district of downtown Peterborough.

can feel good about, is what Centre and Main does

Enjoy a warm and relaxing atmosphere.

best. 50 Centre St. Warkworth (705) 868-2068 cen-

224 Hunter St.W (705) 874-1500

treandmainchocolate.com

Tiny Greens Plant Cafe

Always fresh. Always homemade. Simply different. Local products. Affordable.

Vegan Gluten-Free Cafe in downtown Peterboroug.

Caterer. Authentic Spanish cuisine. Personalized

We harvest greens daily from our micro-

service. Affordable. Downtown. 373 Queen St,

green gardens. 431 George St N, Peterborough

Peterborough (705) 559-7731

(705) 874-7554 tinygreens.ca

Candle Company & Gallery

Authentic Caribbean Cuisine

Established in 1999, Cheeky Bee grew out of the 427 George St. N., Peterborough, ON 705-743-9320

search for a natural alternative to chemically­ based toxic candles. 21 Main St Warkworth ON 705-924-9330 cheekybee.com

Boutique shopping at it’s best

Your Local Meeting Place Lock Stop Café is a friendly neighbourhood

Unique items for sale. Workshops / classes. Find

Specialty Coffee House and Café. 1919 Lakehurst

the perfect present for that perfect someone.

Rd, Buckhorn (705) 313-3330 lockstopcafe.com

383 Water St, Peterborough (705) 775-7568

Fine Dining in Warkworth

A Great place to have a coffee or meal and relax

Chef Douglas Hope combines methods of slow food principles with smoking, curing, lactose fermentation, pickling & preserves. 20 Main St, Warkworth (705) 559-0038 sper.ca

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‘Sper


A General Store with a twist

Surendipitous Old Stuff Lounge

THE GENERAL is proudly home to our own original

The SOS crew offers quality furniture revitalization, with a

designs, the now iconic “K0K 3K0” & “ WARKWORTH 1857”

surprising twist. Patrons can now peruse antiques, and enjoy

Adult, K0K Kid & K0K Baby; TShirts & Community Swag &

a full bar and tapas lounge. We look forward to seeing you!

GENERAL WIX Candles. (705) 925-3333

161 Old Hastings Road, Warkworth (705) 924-3333 www. serendipitousoldstuff.com

Cork & Bean Coffee, Wine & Craft Beer NOW OPEN! Discover Peterborough’s finest coffee, wine, and craft beer in the heart of downtown. All in one place. 383 George Street N, Peterborough

Hobart’s Steak House Hobart’s Steakhouse food and atmosphere is designed to provide an unforgettable experience serving premium quality steaks and dishes in a casual upscale environment. 139 Hunter Street West, Peterborough (705) 775-4000 189 Kent Street West, Lindsay (705) 328·1219 www.hobarts.ca

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A Night in White YMCA Gala It was a magical night at the “A Night in White Garden Party Gala.” The atmosphere was one of fun and friends in the perfect setting. My friend Shari Darling and I had a wonderful time at the gala, which was created to raise funds for their Strong Kids Campaign. The raised funds go toward the removing of barriers for those who lack the financial resources to participate in YMCA programs. This program includes day camp, membership and before and after school programs. A necessary program, for sure! It was a night of food, wine and beer sampling from some of the finest establishments in the Kawarthas, including Black Honey, Jack’s Fish & Chips, Curry Village, Delectable Fine Foods, Hobarts Steakhouse, Primal Cuts, Sam’s Deli, That’s a Wrap!, The Imperial Tandoor, Constellation Brands, Publican House Brewery, Smithavens Brewing and Trail Estates Winery.

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The samplings were unbelievable and paired with the wine and beer just perfectly. There was a silent auction with excellent offerings. Michael Bell, singer extraordinaire, provided the music. Entertaining is the best way to describe the MC, Brian Ellis. Guests enjoyed the music and danced the night away. Mayor Daryl Bennett and his wife, Jewel, also attended. What better way to spend a Friday evening than having fun in sampling food, wine and beer and helping the YMCA to raise $30,000 for their Strong Kids Campaign.


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TODAYS REAL ESTATE IN A NUTSHELL Bursting at the city seams. When the editor of this magazine asked me to write an article about real estate in Peterborough, a thousand ideas went through my mind. 1. There is something going on with rental properties that you need to be aware of. Here’s what is happening. A property is up for sale and vacant. Here’s an opportunity for scam artists to advertise this property as if it’s for rent. They already have all the photos from the posted listing. After a few days of internet advertising, this scam artist receives their responses but claims to be out of the country so they can’t actually open the door to this home. “Just drive by and if you like what you see from the exterior, you’ll love the interior”. They take a “hold it” deposit from the unaware potential tenant and of course, the potential tenant never sees their money again. Not to mention the homeowners watchful neighbour chasing the would be tenant off the street. 2. The completion of the 407 and the new casino will affect Peterborough real estate. As we already have a casino within 5 short miles of the city offering free bus service to accommodate any gamblers, I’m not sure this will change the real estate Page 40

Contributed by: Jay Lough Hayes, Sales Representative 33 years experience Re/Max Rouge River Realty Ltd. 705-772-1025

scene. I did hear the current casino had a dreadful effect on the BINGO hall slashing profits by 45% when it opened the doors in the late 1990’s. Will the city offer free bus service to the casino when the doors open in Peterborough or will traffic just increase right at the city’s front door? As for the 407 finishing, yes I’m sure some people will be able to afford to sell their homes in the GTA, driving the 407 to work. I think the thrill will wear off when the expense catches up. I’d like to see the railway that is already here brought back to life. Many commuters were disappointed when the commuter rail service from Peterborough to Toronto was cut. The possibility of sitting back and relaxing while the train moves you to Toronto is far more appealing than driving this super new, expensive highway. 3. Holding offers. giving us still very hot market with prices increasing. Many Peterborough and area homeowners have experienced this phenomena over the past 2 years. When sellers decide to list their home, the game now is to hold off accepting any offer for 3 to 10 days giving as many potential buyers the opportunity to see the property and then bid (or guess) what the best purchase price will be. With 1 lucky buyer sometimes beating out 15 other offers/


“There is something going on with rental properties that you need to be aware of.” buyers, homes in Peterborough are selling for more money now than ever before. The backside cashing in on this hot market finds many renters, who have been renting homes for years, looking for new accommodations. With a vacancy rate of 0.4%, the city of Peterborough has opened up the opportunity to split single family homes into 2 units. Now, all the tenants that have been paying $1300/month for an entire house are ousted only to have to pay $1500 to $2000/month for half the house they once had, with a total stranger living below or above them in the newly split unit. As a realtor, we see the GTA investors expanding their real estate portfolios right here in Peterborough. The average rents have increased from $1000/month for a 2 bedroom apartment to $1600, leaving more and more local tenants out of the rental market and certainly out of the Home Ownership market.

These higher rents promote a shift where tenants can not affordably live. The outlying, more affordable communities to the east will benefit. 4. The increased traffic. Long gone are the days where you could stop at the end of your driveway, no matter where you live, and not need to wait for 3 or for 4 cars to pass first. Our city’s old adage, “Peterborough…just 10 minutes out to the countryside, in any direction”, is also long gone. In the 33 years since I started selling real estate, I have seen Peterborough grow into every corner of city space, every newly created lot and now explode out into the country, building in every surrounding village and rural town. The need for more schools, gas stations and yes, Tim Horton drive-throughs, is a topic for the next magazine.

H a v e l o c k 815 Old Norwood Rd. $569,000

Kathie Lycett Broker

705-277-2003

kathie@bethanyrealestate.ca

Jordie Westbrook Sales Representative

705-928-0996

Move in by Christmas!

jordie@westbrookrealty.ca

Custom Built on 1 acre, serviced by town water, Open-concept living/kitchen/dining. 3 bedrooms & 3 baths. 12’ ceiling Garage. Back & front porches. Granite-topped Deslaurier kitchen. ICF basement loaded with large windows, plumbed for a 4th bathroom & dry walled.

See Listing At

Eastern Realty Inc. Brokerage 46 King Street East, Independently Owned and Operated

Millbrook, ON

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Things to do Looking for fun things to do this Fall? Here are some ideas. Downtown Ghost Walk – October 18, 19, 23, 24, 25
7PM – 9PM Costumed guides recount spooky tales on this lantern lit tour around Peterborough’s most haunted buildings. www.trentvalleyarchives.com/events Take a Hike The Trans Canada Trail follows an old railroad corridor that goes straight through the city of Peterborough. It’s a gentle grade and accessible to all abilities. www.thekawarthas.ca/ explore/parks-trails The Keene Pumpkin Festival Saturday Oct 13 http://www.thekeenepumpkinfestival.com Historic All Hallows’ Eve, Lang Pioneer Village Friday Oct 26 @ 6:00 pm - 9:00 pm www.langpioneervillage.ca Haunted Halloween for Kids at Hutchison House Museum Date: Saturday, October 27 2018 1-3pm An afternoon of children’s activities at the museum. Tradition is the order of the day with crafts, apple games, fortune telling, tricks and treats. http://www.hutchisonhouse.ca/events McLeans Berry Farm Buckhorn Pumpkin Fest October 13 & 14 11am – 5pm For more information please call 705-657-8888 Kawartha Lakes Festival of Trees Thursday, November 15, 2018 Until Sunday November 18 www.kawarthalakesfestivaloftrees.org Whetung Ojibwa Art and Crafts Gallery 875 Mississauga St. Curve Lake, Peterborough, Ontario, Canada

Page 42


The Horseless Carriage Museum 1427 County Road 8, Fenelon Falls, Fenelon Falls www.horselesscarriage.ca A Taste of the Kawarthas Driving Tours Combining beautiful scenic routes with food tasting stops along the way. Call for your private tour. www.atasteofthekawarthas.com Petroglyphs Provincial Park Largest known concentration of Indigenous rock carvings in Canada, depicting turtles, snakes, birds, humans and more; this sacred site is known as “The Teaching Rocks” www.ontarioparks.com/park/petroglyphs 10 Signature Paddling Routes on Canada’s Treasured Waterway www.thekawarthas.ca/10-signature-paddling-routes Kawartha Hiking Club www.kawarthahiking.com A Taste of the Kawarthas Culinary Tours Explore the city’s culture, charm and boutique shops while discovering its unique history. Tours are offered in Peterborough’s Café District and also in the charming village of Warkworth. www.atasteofthekawarthas.com Treetop Trekking Ganaraska www. treetoptrekking.com Highlands Cinema, Kinmount This historic theatre has a movie museum that includes hundreds of movie projectors dating back more than a century. www.highlandscinemas.com Ken Reid Conservation Area www.kawarthaconservation.com/conservation-areas/kenreid Olde Gaol Museum www.oldegaolmuseum.ca Gamiing Nature Centre www.gamiing.org Trail Tours Dirtbike / ATV School Ride the trails of the Ganaraska Forest. www.trailtours.ca

Page 43


A View from the Wire

By Michael Bell The wire Magazine

Musicians of the Kawarthas

Featuring Dawson McManus Dawson McManus is one of Peterborough’s busiest bassists. You’ll find him laying down the groove for a number of acts including Broken Harmony, Canuck, Lindsay Barr, Blue Saint Groove.... musical theatre like “Evil Dead: The Musical.” He’s also helping promote the local arts scene with his Podcast “The 646 Podcast”. So how did it all start for Dawson? Dawson: Well, my older brother and I were sitting down one day playing super Nintendo and one of our folks put on Led Zeppelin IV and I heard Black Dog and we just went “Holy! What is this?” The rest of the day evolved into one record after another being put on, with Floyd and Sabbath and the Eagles and Frank Zappa. Before that, we were listening to stuff that our friends were listening to, like MC Hammer and... nothing that made us go “Woe!” And then about a week later...we were living in BC at the time, and we went to this Nanaimo exhibition, and Colin James was there with the Little Big Band. We’d already been on to our dad about getting guitars, and Dad played a little bit, but then we saw Colin James and lost our heads and had to have instruments. A few days later we came home and there were guitars in the living room! Dad had a brand new Strat [guitar]

Page 44

around his neck plugged into a Fender Hotrod Deluxe [amp], smashes this giant E chord, E-Major, and he looks at us and says “I’m going to teach you boys how to rock!” Ever since then, it was learning more stuff that made us excited. Devin got better at guitar, faster than me, so I got a little bit jaded, then Dad said “Why don’t you play the bass? You only have to play one note at a time.” I said “I don’t want to play bass.” He said “You know the guy who plays bass in Led Zeppelin is the guy who wrote “Black Dog.” That was my favourite song at the time. I thought “Wow, if that’s the case then maybe bass isn’t such a second place instrument!” You know when you’re 12 you want to be the lead singer or lead guitar player... the guy up front. But the more I played the more I fell in love with it!


Locally Owned & Operated for 25 years!

360 George Street North (at George & Charlotte) www.maarsmusic.com • facebook.com/maarsmusic Open Monday to Saturday Tel (705)876-8160 • sales@maarsmusic.com

Page 45


Fall Riding There’s nothing like a good ride through the country in the fall. The colours, the smells, the feel. Hopefully, there will be more days like this in October for more wind therapy. To get the ultimate experience, get off the beaten path. Winding scenic roads are usually just a turn off the most travelled routes. And remember always enjoy your ride, it’s not a race. Be aware, be safe and we will see you all out there in this autumn season. Happy riding - keep the shiny side up!

Page 46


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Page 47


GET OUT AND PLAY

Karen Irvine Editor

“The Kawarthas are a fun place to play, live and work. Enjoy your time here and be adventurous!”

Profile for Karen Irvine

A Taste of the Kawarthas  

This magazine is all about the Kawarthas. What to do? Where to Go? Who is trending? Motorcycles, People, Culinary, Chefs, sports, seasonal...

A Taste of the Kawarthas  

This magazine is all about the Kawarthas. What to do? Where to Go? Who is trending? Motorcycles, People, Culinary, Chefs, sports, seasonal...