Marriott - Volume 6 Issue 16

TODAY MAGAZINE

finding

SERENITY LOOKING FOR ZEN?

This spa by the falls might just be your new happy place.

THE ICE WINE FESTIVAL

NIAGARA’S COOLEST EXPORT

plus Classic Cocktails at Milestones, Magnificent Tours, Vintage Shopping Trail of Niagara, & one-on-one with Andrew Allen of the Buffalo Sabres.

IN ROOM COPY $24.95 I FREE DIGITAL COPY AVAILABLE AT READTODAYMAG.COM

TODAYMAGAZINE.CA 3

//CONTRIBUTORS

JILL THAM

LYNN OGRYZLO Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications.

Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”. She can be reached for questions or comments at lynnogryzlo.com.

Jill’s passion for writing came after seeing the movie Stand by Me. She prefers listening to Niagara bands to practising her guitar and running the track better than shopping. When Jill is not moonlighting as a freelance writer, she is an Elementary teacher juggling her three children. Along with being a regular contributor to Today Magazine, Jill’s articles have been featured in Canadian Running, Pedal, Allergic Living and @OECTA. jilltham.wordpress.com @JillBT

ANDREA KAISER

ANDREW HIND

Mariana Bockarova is a PhD Candidate at the University of Toronto, where she teaches Psychological Resiliency, the Science of Happiness, and the Psychology of Relationships. Her research explores narrative medicine and mental health. She also holds a Master’s degree from Harvard University concentrated in Psychology.

Andrew is a freelance writer specializing in travel, history and lifestyle. He has a passion for new adventure, experiences and also for exploring little known stories.

Andrew is never without a book or three in hand and some obscure historical fact at the tip of his tongue.

Follow him @discoveriesAM

GABRIELLE TIEMAN Gabrielle is a passionate about the written word. A newcomer to Niagara, Gabrielle is a graduate of the University of Ottawa’s Journalism program and has written for a number of newspapers and publications across Canada. Her passion lies in profiling members of the community and uncovering the hidden gems within a city. When she is not writing you can find her on her bicycle - most likely with a large coffee in hand.

SHERMAN ZAVITZ A retired teacher, Sherman Zavitz has had a fascination with the history of Niagara Falls and area for many years. Active in many history-related organizations, he has authored five books and has been a columnist for the Niagara Falls Review for over 20 years. He has been recognized for his historical expertise by being appointed official historian for both the City of Niagara Falls, Ontario and the Niagara Parks Commission.

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PUBLISHER

finding

SERENITY LOOKING FOR ZEN?

This spa by the falls might just be your new happy place.

THE ICE WINE FESTIVAL

NIAGARA’S COOLEST EXPORT

plus Classic Cocktails at Milestones, Magnificent Tours, Vintage Shopping Trail of Niagara, & one-on-one with Andrew Allen of the Buffalo Sabres.

IN ROOM COPY $24.95 I FREE DIGITAL COPY AVAILABLE AT READTODAYMAG.COM

Marriott by Today Magazine is published by Rev Publishing Inc. All opinions expressed in Marriott are those of the authors and do not necessarily reflect the view of Rev Publishing, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken

by Marriott for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Marriott. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Marriott are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Marriott does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

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EDITOR’S NOTE

W

elcome to the winter edition of Marriott. In this issue, we highlight the many different facets of Niagara: the tasty side exploring classic cocktails (page 10) and delving into Niagara’s most iconic food (page 18), the historical side with Shady Dealings (page 38) and Arthur Hoyt Day (page 41). We would be remiss if we didn’t highlight the awesome beauty of Niagara itself with a Magnificent Tour (page 51). There is definitely something for everyone here.

This is a great time of year to visit the Region, so take advantage of that by getting out and exploring all the amazing spaces and places we have to offer.

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// I N S I D E

FOOD & DRINK

LIFESTYLE & CULTURE

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CLASSIC COCKTAILS WITH TWIST From cosmopolitians to mojitos to the signature Bellini, this article takes a look at some of the creative libations made at Milestones on the Falls.

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CHOUX ON THIS The magic behind choux pastry is that when it’s baked or fried, it puffs up, just begging to be stuffed with whatever yoour mind can imagine.

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ICONIC NIAGARA FOOD In a region that has always grown it’s own food, Lynn Ogryzlo finds it amazing that Nigara doesn’t have a culinary identity.

Or, she questions, does it?

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FIND YOUR FAVOURITE Finding your favourite wine can be overwhelming and sometimes daunting, but here, we arm you with some basic wine speak to make it easier.

STARS COME TO NIAGARA Over the years, there have been a number of Hollywood legends who have visited Niagara Falls. Often times, they sneak in with little fanfare and sneak out almost unnoticed. Other times, celebrities arrive with more publicity, such as the stars featured in this story: Jimmy Stewart, Marilyn Monroe and Shirley Temple.

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FINDING SERENITY A tranquil getaway for rejuvenating both your mind and body is the Serenity Spa located in the Marriott Niagara Fallsview, it remains a world renowned destination for relaxation and luxury.

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SHADY DEALINGS The Pavillion Hotel was the brainchild of William Forsyth, who was one of Niagara’s earliest entrepreneurs in the tourism industry, but also a shameless and aggressive opportunist.

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ARTHUR HOYT DAY Arthur Hoyt Day came to Niagara Falls not to enjoy the beauty, majesty and history of the area, he came with murder on his mind.

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ABOUT TOWN

HERE. SEE.DO.

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RETRO RISING The thrill of finding that perfect outfit in a sea of previously loved clothing is one of the greatest thrills there is.

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A MAGNIFICENT DAY WITH MAGNIFICENT TOURS Must see sights, must play activities, can’t miss attractions: Niagara Falls has no shortage or excursions to fill your holiday.

Join us, as we explore just a few of them.

CELEBRATING ICEWINE: NIAGARA’S COOLEST EXPORT Each January, Niagara focuses their attention on the sweetest fruits of their labour, transforming the region into a wintry wonderland for a three week long celebration of all things icewine.

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EVENTFUL Don’t miss a thing! Find out what events and celebrations happening throughout the Niagara Region.

FROM PLAYER TO COACH Andrew Allen of the Buffalo Sabres talks hockey and how he has coached players for what some say is the toughest position in the game.

TREND FORWARD: HAIR & BEAUTY LOOKS FOR WINTER This winter, we are savouring the drama of it all, with polished, yet exaggerated looks such as dramatic eyeliner, tight springy curls and glitter smoky eyes.

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CLASSIC COCKTAILS

with a Twist:

MILESTONES ON THE FALLS

by Jill Tham

BY JIL L

TH A M

//FOOD & DRINK

I’ve always been a diehard beer drinker. I’d never tried a martini until a few years ago when friends introduced me to a variety of classic cocktails, most of which sparked an immediate liking. There are essentially hundreds of different types of cocktails, and this new wave of mixology has bartenders and mixologists reinventing old classics and creating new and innovative drinks with class.

Milestones on the Falls in the Marriott Hotel has a drink menu consisting of classic cocktails with an eclectic flare.

“Milestones, in general, likes to put a twist in all the things they do,” states Robert W. Paul, Assistant Manager of Food and Beverage. Shaken or stirred, Milestones cocktails aim to please with their creative spin on the following classic cocktails.

COSMOPOLITAN Strong and sweet are words that can be used to describe a Cosmopolitan. A typical Cosmopolitan consists of citron vodka, Cointreau, cranberry juice, and fresh lime, Milestone’s take on the classic drink is missing one key ingredient: cranberry juice. “It is a very untraditional cosmo,” states Stephanie Brown, bartender at Milestones. “I start by mixing Smirnoff Vodka and the Alizé Red Passion fruit liqueur, cut up strawberries, margarita mix, two ounces of pomegranate juice, and one ounce passion fruit. Then, I add ice and shake it,” explains Brown who has worked behind the stick for seven years. “The drink is finished off with an apple garnish.” Milestone’s version of the Cosmo has a more distinct fruit flavour than the traditional recipe. “Ours has a pink colour,” adds Brown.

TOM COLLINS Although it may be named after the Great Tom Collins hoax of 1874, this tall and refreshing drink is no joke. “The

Cucumber and Elderflower Collins is a nice summer drink,” says Brown. “First I take three fresh cucumber slices and put them in the glass with enough margarita to cover the cucumber. Then I mash it.” Next, Brown adds the Bombay Sapphire Gin and the St. Germain Elderflower Liqueur. “Then comes the ice. It is stirred not shaken, so you can see the cucumber go through the whole glass,” says Brown. The drink is topped off with revitalizing soda water and a cucumber wheel garnish.

WALTER’S ORIGINAL CAESAR Invented in 1969 by Walter Chell from the Calgary Inn Italian Restaurant, the Caesar is frequently ordered for any occasion.

“Our Caesar is very popular,” says Paul. The secret ingredient that makes a Milestone Caesar stand out among the rest is horseradish. “The horseradish in it gives it a zing,” says Paul.

Although prepared the same as a traditional Caesar, Brown knows exactly when to add the secret ingredient. “I rim the Caesar and add ice, tabasco, Worcestershire sauce and lastly a teaspoon of horseradish then I finish the drink off with Motts Clamato.” says Brown. The garnish goes above and beyond a regular stick of celery. “Our garnish is a sweet pepper, an olive, and half a pickle,” concludes Brown.

MOJITO Originating in the 1930s, the mojito is often a bartender’s nemesis, yet not at Milestones. “It’s one of our most popular drinks,” says Brown. The Traditional Lime Mojito on the menu is mixed with house made cane syrup and amber rum as opposed to the customary white rum resulting in a unique flavour. “The cane syrup blends well with the amber rum, giving it a taste that is simply indescribable,” says Brown. “We use three limes and 8-10 mint leaves, depending on the size.” >>

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“Watch how the bartender slaps the mint leaves before they put them in the glass to activate them,” says Paul.

Next, Brown adds the cane syrup and mashes it in the serving glass.

“I add the rum, ice and top with soda. The lime wheel is the garnish,” says Brown who often has customers tell her it is the best mojito they have ever tasted. “I like to control the sweetness and tartness in the mojito,” says Brown who understands the drink requires the perfect harmony between these two flavours.

The Raspberry Pomegranate Mojito is a sweeter version of the traditional masterpiece. “We don’t use cane syrup, we use raspberry puree, pomegranate juice, and Captain Morgan’s White Rum,” says Brown.

This version of the drink requires less soda water then the lime Mojito giving it a bolder taste.

MOSCOW MULE When lime, ginger beer and vodka are mixed together a simple yet dynamic flavour is created. Known as the drink that launched Smirnoff Vodka into popularity, the Moscow Mule dates back to the 1940s when a bartender in Manhattan, New York, was trying to create a drink that would use up the vodka and ginger beer he had kicking around in the bar. To his luck a woman came into the establishment with 2000 copper mugs she had brought with her from Russia. The bartender combined the ingredients and served them in the copper cups. As the saying goes, the rest is history. “The Marriott version uses passion fruit and pomegranate ginger syrup to make it come alive,” says Paul.

THE BELLINI Milestone’s signature drink, the Bellini, was originally invented in Venice, Italy by the founder of Harry’s Bar. This famous drink consists of sparkling wine and Peach Schnapps “Ours is different. It is more of an adult slushie,” says Paul. “It has the consistency of a slushie, but within that there is vodka and Peach Schnapps and topped with sangria to give it the red stripe.” Popular in the late afternoon, the Bellini is decorated with a plastic animal. Those needing an extra kick can order the Bellini Bowl, a larger version of the drink.

NEW CREATIONS AND NON-ALCOHOLIC CHOICES BLACKBERRY VANILLA BOURBON SOUR Milestones is also serving up its own creations such as the Blackberry Vanilla Bourbon Sour. “The Bourbon Sour is a different drink,” exclaims Brown. “You can taste the bourbon, the vanilla and the blackberry flavours.” Brown admits she enjoys the taste of the sour creation. “It’s a very new drink I have never had before,” she says. “I start with Jim Beam and then I add the Galliano and Creme de cassis (blackcurrant liquor), blackberry puree, and margarita mix. I add the egg white last. I put the egg white and ice in a silver shaker. When you shake it, the foam is created. This is the fi rst drink I’ve made where I use an egg white. It is really fun to make.”

MIAMI ICE “Our best mocktail is the Miami Ice,” explains Brown, who calls a non-alcoholic drink a mocktail. “It is really refreshing. You get the taste of the fruit and the tea as it is made with mango puree, fresh mint, and iced tea.”

Sources: en.wikipedia.org/wiki/Tom_Collins | uk.thebar.com/cocktail-recipes/classic-cocktails | en.wikipedia.org/wiki/Caesar_(cocktail) | drinksanddrinking.com/2014/04/29/the-best-mojito-in-the-world www.foodandwine.com/fwx/drink/5-things-you-didn-t-know-about-moscow-mule-and-where-get-original-copper-mugs | en.wikipedia.org/wiki/Bellini_(cocktail)

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Choux On T his The Secret to Great Pastry

By Lynn Ogryzlo I was standing in front of a pastry counter in the centre of Paris. My mind went crazy; almost like it had already ingested all the sugar it was visually feasting upon. There were pastries I’d never seen before, plus stenciled cookies, iced fingers, powdered disks, sugar coated shortbread and brioche puffs. There were rows of macaroons and small lemon tarts, sour cherry Danish, chocolate éclairs, tiny tarts filled with cream and then, I saw it, France’s amazing Croquembouche. It was covered in spun sugar like a cloud over a mountain.

Croquembouche is made from profiteroles or as we call them in Canada, cream puffs. Each cream puff is made with choux pastry and filled with whipped cream (Chantilly cream in France), custard or my favourite filling, ice cream. When you pile these stuffed little cream puffs or profiteroles high into a Christmas tree shape, it’s called a Croquembouche. Lastly, it’s covered with something seductively delicious like chocolate, caramel or in this case, spun sugar.

Croquembouche is great for large parties or family affairs but when I’m standing in front of one of France’s seductive pastry counters, a single profiterole may be just what my taste buds needed.

The profiteroles were lined up like macaroons, some with caps of pink icing other with gold, some were dusted with powdered sugar and others were hatted with a chocolate coin. I pointed to the line of sugar-dusted profiteroles and watched as the woman filled a tiny little, gold foil box with two – how decadent. >>

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Choux pastry is the lightest and airiest of all pastries. I could easily pop a profiterole into my mouth but I decide to take small bites instead.

It’s like biting into a sweet cloud. With more air than dough, there is a moment of subtle sweet egginess, the custard spreads across my tongue in an elegant way and other times it’s simply sweet air, a hint of heaven with an illusive texture. I eat a profiterole with my eyes closed and my senses aware, ready for the gastronomical pleasure.

Choux pastry, choux paste or pâte à choux as the French call it, not only makes profiteroles and cream puffs, but éclairs, French crullers, beignets, gougères and other fine pastries. The magic behind choux pastry is that when it’s baked or fried, it puffs up, just begging to be stuffed with whatever your mind can imagine.

Choux is a mixture of four simple ingredients: flour, water, milk and eggs. Unlike other doughs, the pastry is pre-cooked on top of the stove before being enriched with eggs, and then baked in the oven. While it may sound complicated, it’s actually a lot less complicated than other pastries that require careful rolling or the judging of precise textures.

To make a Croquembuche, use 2½ oz (60 g) of all-purpose flour. It has higher gluten content than the softer cake flour. Sift the flour onto a sheet of waxed paper along with a pinch of salt. Optional is a teaspoon of sugar but I prefer my filling sweet so I don’t add it to the dough. Set it aside.

In a saucepan, melt 2 ounces (50 g) of butter (cubed) into 5 fluid ounces (150 mL) of hot water. As soon as the water begins to boil and the butter has completely melted, turn off the heat and add the flour all at once – just dump it all in and quickly begin to beat the flour into the liquid with a wooden spoon. Soon, you will have a smooth ball of paste that is pulling away from the sides of the saucepan. Smooth and glossy, if it is too wet, turn the heat back on, very low temperature and continue to stir the dough until the surface of the dough is dry.

With all the French hype around choux pastry, the dough that becomes mostly air was actually invented by an Italian in 1540. Chef Panterelli invented a hot, dry paste to make a cake he called Pâte à Panterelli. Throughout the years, the dough evolved through the hands of various bakers, both Italian and French, until

“ The magic behind choux pastry is that when it’s baked or fried, it puffs up, just begging to be stuffed with whatever your mind can imagine.” the 18th century when a French pâtissier by the name of Avice created Choux Buns. They looked so much like little cabbages, he called it Pâte à Choux (chou means cabbage in French).

When making choux pastry the thing to remember is that you’re creating conditions for a dough that will rise without the help of a leavening agent. Instead of yeast to make the dough rise, choux is dependent on both the amount of stirring at the stovetop stage (adding air) and the moisture content you end up with in the end.

Now that you have a dry ball of dough in the pot, the next step is to enrich it with beaten eggs, (two large eggs are all you’ll need). Transfer the dough to a room temperature bowl and contrary to adding the flour all at once, the eggs should be added first by half, then a little more until the dough will hold no more. If you add the eggs all at once, the dough will be unable to incorporate it all and they’ll have trouble puffing and drying out in the oven. Add enough egg to make a creamy dough where the peaks are soft and fall easily. If the peaks are too firm, add a bit more egg.

While traditionalists will fill a pastry bag and pipe the choux pastry onto parchment paper lined baking sheets, I like to spoon the dough, it’s easier and I like the finished look better. Bake in a 400F (200C) oven on a high shelf for about 10 minutes before increasing the heat to 425F (220C) for another 15 to 20 minutes or until the puffs are a golden colour and crispy on the outside. Remove them from the oven and pierce each one on the bottom to release the steam so they stay crispy.

Choux pastry is easy to make a few days ahead and freeze in an airtight container. The pastry will keep for a month. When ready to use, defrost by heating in an oven (350F or 180C) for about 5 to 7 minutes. Now you can fill them. Once filled, they will keep for a few days in the refrigerator but they will become softer as the dough absorbs the filling.

For most preparations choux pastry is baked, but if you are preparing beignets, the French donuts, the choux pastry is fried. The same with churros, they’re long strips of fried choux pastry.

Do not consider choux pastry for only sweets; you can add a heavy grinding of black pepper while incorporating the eggs, then once the choux is on the baking sheet, top with cheese. Black pepper and cheese gougères are a lighter alternative to bread. Because choux pastry is eggy and not sweet, you can fill them with chicken salad or tuna for a light summer lunch. My favourite filling is a mixture of Gorgonzola and butter.

This simple pastry allows even the most amateur baker to fulfill their desire to create an elegant pastry while also inspiring the more advanced to explore and realize their bravest concoctions in this unassuming vehicle.

YOUR GUIDE TO CULINARY ADVENTURE

Flavour Passport is the best way to discover local wineries, dining hotspots, and more. This easy-to-use app lets you explore the best places to eat and drink in Niagara. Book a reservation or discover great deals. Whether you are in the mood for cheap eats or locating the best hard to find wineries, let Flavour Passport guide you on your next taste adventure.

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Altered image of Leonardo DaVinci’s Mona Lisa.

Niagara's

When we think of Italy, we think of pasta and pizza, Germany is schnitzel and sauerkraut or France, escargot and cassoulet. But when I ask people about Niagara, our identity isn’t as clear as our history could have predicted.

Ryan Crawford is chef and owner of Backhouse Restaurant in Niagara-on-the-Lake. Crawford has, at different points in his career, raised his own animals, has mostly made his own cheeses, baked his own bread and is now growing his own food on his 3-acre garden plot.

Whatever he is doing, he has always looked to the soil and climate of the region to define the food he serves.

Where Niagara was once the chicken capital of Ontario, Crawford claims, “vineyard lamb is now the next generation of iconic foods”.

But wait. Featherstone Winery is also raising a flock of ducks and Crawford has pickled 20-litres of Niagara sour cherries in anticipation of the meal he’ll make from them. Then he wants to include some black walnuts grown down the road. He’s talking about local food, but is this a typical local dish? Crawford doesn’t like the old moniker of ‘farm-to-table’ cuisine preferring instead to use the term, ‘cool climate cuisine’. “It’s about finding out what grows best in Niagara, what gives the best flavours and developing this base of food,” explains Crawford. Like grape growers determining what grapes make the best wine in Niagara’s terroir, Crawford is doing the same thing with produce: cultivating flavours in search of the regions most delicious assets.

When it comes to flavours that can claim Niagara heritage, Catherine O’Donnell, chef and owner of Willow Cakes and Pastries talks of table grapes and stone fruit. Tender fruits like cherries, peaches, apricots and Sovereign Coronation seedless table grapes >>

BY LYNN OGRYZLO

ICONIC In a region that has always grown it’s own food, I find it amazing that Niagara doesn’t have a culinary identity…

Or does it?

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have a long and prosperous history in Niagara and O’Donnell preserves, juices and processes all she can so she can get summer flavours all year round. It’s one of Niagara’s most iconic culinary traditions.

At Willow the team of chefs puree peaches for cheesecakes, topping on tarts or filling for donuts. Fresh Niagara blueberries are frozen for compote, used to make jelly or cooked into fillings for Christmas chocolates. Cherries are juiced and used to make cherry buttercream frosting or fillings for tarts. O’Donnell is not alone in her quest to preserve the seductive flavours of Niagara’s tender fruit, over at Ravine Vineyards in St. Davids the folks there have revived their canning factory brand, Lowrey Bros.

Chef Ross Midgley has always felt that tender fruit and Niagara are synonymous, but to Ravine, it’s much more than homegrown, it’s a way of life. More than 120 years ago the Lowrey family (owners of the farm, land, winery and restaurant) once owned the canning factory, Lowrey Bros. With the revival of the brand, you can now buy Niagara only jams, pickles, sauces and canned whole fruits made from Niagara fruits and vegetables. In fact, the restaurant is housed in the farm’s original ‘canning house’. Now that’s culinary heritage!

The preserves are not only used in many dishes in the restaurant but you can also buy them in the Canning House grocery store behind the winery retail shop.

“People of Niagara have been eating tender fruit their whole life and it’s become a comfort flavour for them. They may not consciously think about it, but when they eat our preserves, the flavours seem to bring up childhood memories and that’s a great thing that not many other foods can do,” says Midgley.

It’s like the pie lady on Niagara Stone Road. Each year she puts a simple table out by the roadside and sells Niagara grape pies. She uses Sovereign Coronation grapes, the seedless kind that grows in Niagara and bakes them into a pie that looks an awful lot like a blueberry pie except for the crumbly topping. You’ll know the place because of the line-up of cars on the weekends and you may think this grape pie is a delicious novelty but the reality is, that grape pie is actually part of Niagara’s lost edible history. Like Midgley says, flavours and memories: “we yearn for them”.

In addition to preserving food with a palette history, Midgley stresses the importance of supporting regional farming while cultivating a healthy local culture and family life close to home. “Local is alive and well here in Niagara. I think it always will be,” predicts a chef who like the others interviewed for this story, wouldn’t think of using anything else but Niagara’s fresh tender fruit.

Ray Taylor, the executive chef at the Fallsview Casino Resort agrees with Midgley about Niagara’s flavours and memories. Taylor talks of the pure joy one gets from enjoying a simple Niagara fruit crumble and cobbler made from peaches, cherries and apples but then he so quickly pivots to exquisite desserts crafted from Niagara’s most iconic food, icewine. “I can do from simple to exquisite because I have a clientele that demands everything from simple to exquisite,” says a chef who delights in the endless options he can create for his much loved local fruit.

But whether Taylor is making a simple cherry cobbler or an icewine laced chocolate dessert his attention to the best never wavers, “we always put away Niagara fruit to uses in all of our dishes and desserts.” Taylor brandies cherries to serve with duck, uses fruit and icewine purees on desserts and makes a luscious icewine foam for both sweet and savoury dishes. He even talks of the black walnuts grown throughout Niagara as one of his newest, most exciting foods to work with.

As I write this story it’s the beginning of October and Niagara fields are dotted with orange pumpkins, squashes and gourds, the beautiful fall vegetables that are a passion of chef and owner of The Garrison House and Zest Kitchen, David Watt. “I love the fall, the crazy squashes and the fabulous soups I can make from them. Our butternut squash, ale and cheddar soup is phenomenal,” says Watt.

Like the others in this story he also has a love affair with Niagara tender fruit but his favourite season is fall when he can work with savoury, hearty flavours. The Garrison House food is “geared to comfort food like lamb shanks with nut-brown ale. Our cooking is focused on beer. I like to do dishes that complements beer,” which brings us to another new way Niagara cuisine is evolving; from a wine region to a wine and beer region with a beer cuisine that follows.

So it seems to me that Niagara’s iconic food has always been and still remains tender fruit. If you’re thinking that’s nothing new just remember, that’s what makes it iconic! Those luscious peaches, cherries, apricots and plums are now complemented with the new generation of local foods the likes of vineyard lamb, black walnuts and an emerging beer industry.

As consumers may believe that Niagara’s iconic foods are those that evoke strong flavours and long memories, the industry is much more. Chefs are unlimited in the dishes they can create with local foods; farmers are now stretching their creative muscle and taking chances on growing new crops. Add to that the influence of culinary entrepreneurs the likes of our new brewmasters and what you get isn’t a static iconic food that represents a region. Instead you get an exquisite, creative, evolution of cuisine, culinary culture, local foods, diverse dishes and a region that leads with its palate.

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BY ANDREA K AISER

FIND YOUR A Chardonnay is just a Chardonnay, right? Aren’t all Cabernets created equally?

But then again why do I like some Rieslings but not others?

Most important, how do I find my favourite?

Not always an easy task, as wine is perhaps one of the most complex and intimidating topics and also a highly personal aspect of the culinary world. Finding your favourite can be overwhelming and sometimes a daunting task but you can arm yourself with some basic wine speak to improve the likelihood.

THINK ABOUT WHAT YOU LIKE TO EAT. First thing to think about is what you normally like to eat and drink. Do you take your coffee black or do you love a double double? Soda pop or soda water? I love anything pickled, salt and vinegar chips and sharp vinaigrettes so it’s no surprise I love dry, highly acidic wines.

Simply knowing if you like your wines sweet or dry can start you off on the right foot. Don’t be embarrassed or afraid to say you like your wines with a ‘hint of sweetness’, if the wine is well made it will have a great level of acidity to create balance on the palate. And remember a wine is good if you like it, so sweet wine lovers unite and be proud to tell the world!

BE ACQUAINTED WITH DIFFERENT GR APE VARIETIES. No question that flavours do vary for grape varieties much like apples or pears. Yes, all apples are all apples, but yet you might have a preference for a Courtland or Delicious and maybe Mutsu, as they all have slightly different textures and flavours. In the wine world first get to know white versus red grapes and then concentrate on ‘typical’ flavours

for each variety. For example, Sauvignon Blanc generally has grapefruit and gooseberry flavours while a Riesling commonly has honey and apricot notes on the nose and palate. Again, think about what you ordinarily eat and how the wine flavours compare to what you normally enjoy.

Chances are you will see some similarities.

GET TO KNOW THE WINEMAKER. While we can determine what grapes we generally like best, all winemakers however are not created equally. To further perplex wine drinkers, much like chefs, winemakers each have their own personality and therefore style in winemaking. Some winemakers prefer wines with oak, others without, some like bright fruity flavours, others more complex and intricate. But most excel at wines they personally love, often investing the most time and effort into wines they are passionate about. And that’s why the Wineries of Niagara-on-the-Lake Winemakers’ Pass is the perfect opportunity to get to know your neighbourhood winemakers and to help you find your favourite. You can use it all year-round and taste the wine that each winemaker is most proud of, one that he or she feels shows their true self, their wine personality.

So get tasting, and get the lowdown on your local wines and winemakers and find the one you love! Take a bit of time to think about what you are drinking and look for similarities in both grapes and styles. Perhaps philosopher Sir Roger Scruton said it best, “Wine is not just an object of pleasure, but an object of knowledge; and the pleasure depends on the knowledge.”

You can buy your Winemakers’ Pass All Year-Round at wineriesofniagaraonthelake.com

//LIFESTYLE & CULTURE

STARS COME TO NIAGARA

BY ANDREW HIND AND MARIA DA SILVA

Over the years, among the 15 million annual visitors to Niagara Falls there have been a number of Hollywood legends.

Often times, they sneak in with little fanfare and sneak out almost unnoticed.

Other times, celebrities arrive with more publicity, temporarily—and sometimes unintentionally—detracting attention away from the Falls and onto themselves.

JIMMY STEWART Awkward yet charming, modest yet successful, quiet yet courageous, actor James “Jimmy” Stewart embodied America at its best. Yet, when he visited Niagara Falls for a pair of days in 1940, he was embraced by Canadian fans as one of our own. His was the most celebrated visit of a movie star to date.

By 1939, with a string of hits that included You Can’t Take it with You (1938) and Mr. Smith Goes to Washington (1939), Stewart had solidified a position as one of the most bankable young stars in Tinseltown. Determined to make the most of their asset, MGM cast Stewart in three more fi lms in 1940: The Shop Around the Corner, The Mortal Storm, and The Philadelphia Story, for which he won his one and only Oscar for best actor. Each of the fi lms was a hit, but the gruelling schedule of the past few years left Stewart exhausted physically and emotionally. Jimmy Stewart needed a vacation.

Determined to get as far away from the Hollywood lifestyle as possible, Stewart avoided the hot spots of the rich and famous and instead decided to head for the unspoiled wilderness of Lake Temagami, in Northern Ontario.

Unmarried at the time, he invited his parents and two sisters along for two weeks of fishing and hiking.

On the return trip, the Stewart’s paid a visit to Niagara Falls on September 6 and 7, booking rooms at the General Brock Hotel (now the Crowne Plaza Hotel). Built in 1927 for the then astronomical cost of $1.5 million, the General Brock was the fi rst luxury hotel in the area and, due in part to its elegant ballroom and rooftop garden, was at the time considered among the most majestic and celebrated hotels in Ontario.

Stewart’s impending arrival at the General Brock Hotel was the worst-kept secret around.

The result was that when the actor arrived to check-in that afternoon, he was met by a large crowd of eager fans. Though on vacation and badly in need of escape from the demands of stardom, Stewart was gracious with the fans and lingered to sign autographs. Such affability was typical of the man, and was undeniably part of his charm. Few fans left disappointed.

Later that day, Stewart and his family viewed the falls. He was like any other tourist, taking photographs and marvelling at the sights.

Stewart was delighted with what he saw, later telling a reporter he thought the Falls were “the most picturesque sight he had ever seen.”

Stewart left the hotel on the second day to find the entrance once again crowded with fans eager for a chance to see their idol. There were dozens of them, each one demanding a piece of the star’s attention, and yet Stewart took it all in stride, lingered long enough to send most of his fans home happy with a signature or the memory of a brief conversation with a screen legend. Later that day, he and his family left Niagara Falls to return home to the States.

The Canadian vacation, short though it may have been, reinvigorated Stewart and gave him the energy and passion to fi lm three more movies in 1941 before enlisting in the Army Air Force and becoming a decorated bomber pilot in World War Two. >> TODAYMAGAZINE.CA 25

NIAGARA WAS ONE OF THE BIGGEST MOVIES OF THE YEAR AND CATAPULTED MARILYN MONROE TO STARDOM.

SHIRLEY TEMPLE With her famous blond ringlets and deep dimples, the child star Shirley Temple charmed and entertained theatre audiences during the Depression years, her singing and dancing captivated millions and helping to raise the people’s spirits during a difficult period.

She was so essential to public morale during this trying period that President Franklin Roosevelt famously remarked, “As long as we have Shirley Temple we’ll be alright.” The hopes of an entire nation rested on the tiny shoulders of a young child.

During World War Two, with two brothers fighting with the United States Marine Corps, the young woman concentrated more on raising wartime morale than acting. Temple boosted moral by visited wounded men in the hospitals and appearing at military bases to chat and dance with the men.

It was in this goodwill capacity that Shirley Temple graced Canada with her presence in October 1944.

Her fi rst stop was the nation’s capital, Ottawa, where she was scheduled for several appearances to help promote the sales of war bonds. Then, on October 22, accompanied by her parents and publicity agent, she arrived in Niagara Falls to participate in more charitable work. Once settled in the General Brock Hotel, the 16-year old enjoyed the sights along the Niagara River, including the famous Spanish Aero Car. She also visited Oak Hall, which at the time was being used as a RCAF (Royal Canadian Air Force) convalescent home, raising the spirits of the ill and wounded airmen Later, she visited Queen Victoria Park where a huge crowd anxiously awaited her arrival. She was to be the guest of honour in a ceremony that had two purposes: in addition to raising funds through Victory Bonds to support the war, it saw the re-lighting of the falls, dark since 1939 to conserve electricity for war production purposes. Amongst the large crowd that night were two young Air Force men who managed to strike up a conversation with Temple and summon the courage to ask for her autograph. While chatting, they just happened to mention that they were about to hitchhike to Hamilton when the lighting ceremony was over.

Temple realized she was going to the same city to catch a train to Chicago, so she graciously offered the two surprised men a ride.

With her selflessness and graciousness, Shirley Temple wrote herself into Niagara lore. For years after, residents would warmly recall her visit.

MARILYN MONROE IN NIAGARA For about three weeks during June 1952, Niagara Falls had an extra attraction beyond the raging falls themselves: Marilyn Monroe, soon to be Hollywood’s most glamorous star, was in town fi lming her fi rst starring role in the thriller Niagara.

Director Henry Hathaway would take full advantage of the magical setting by using a number of local landmarks in the film. But Niagara Falls, attractive as it is, didn’t have everything the filmmaker required to make his dream a reality. The script called for a motel overlooking the Falls, but there simply wasn’t one because Queen Victoria Park occupied all of the lands alongside the river’s shore. As a result, a makeshift motel was constructed in the park, directly opposite the American Falls and with a view towards the Horseshoe Falls.

Named the Rainbow Motel, the six-unit building (most of which was false-fronted) would be the setting for many of the most important scenes of the movie.

While Hathaway kept the young star on a short leash and largely away from the distracting public, Monroe was able to enjoy herself in Niagara Falls with sightseeing, included a stroll through Queen Victoria Park, shopping at the Table Rock Gift Shop, trips to Niagara-on-the-Lake with lover Joe DiMaggio, and a ride on the Maid of the Mist tour boat.

Marilyn stayed at the exclusive General Brock Hotel in room 801 and somehow managed to juggle two relationships between takes. One of her suitors was Joe DiMaggio, who stayed on the American side in the Hotel Niagara but slipped across to rendezvous with her several time a week. At the same time, Marilyn was growing close to her long-time friend Bob Slatzer, and the two shared adjoining rooms. There, with the Falls as a stunning backdrop, Slatzer proposed and Marilyn accepted (the magic of Niagara did not endure long, however: they married in Tijuana, Mexico, on June 18 and were divorced just four days later).

None of this personal drama was known to Monroe’s adoring fans, who eagerly awaited the arrival of Niagara in theatres. The world premiere was shown simultaneously at Niagara Falls, Ontario, and Niagara Falls, New York on January 28, 1953. In Niagara Falls, Ontario, the fi lm was shown at the Seneca Theatre, and despite a seating capacity of more than 1,000 the demand was so great the movie had to be shown five times a day for more than a week. In the end, Niagara was one of the biggest movies of the year and catapulted Marilyn Monroe to stardom.

Niagara was soon overshadowed by Monroe’s more famous fi lms, but the impact of the movie immense.

Niagara helped cement Niagara Falls’ reputation as the Honeymoon Capital of the World. For years, the local Chamber of Commerce would receive hundreds of letters from people inquiring about rooms at the Rainbow Motel featured in the movie. There was, of course, no Rainbow Motel; the set had been hastily torn-down as soon as fi lming was completed.

Nevertheless, in the wake of the movie’s release hordes of lovers and sightseers flocked to the Falls every year, transforming the economy.

Thanks to Marilyn Monroe’s charm and beauty, Niagara had changed Niagara Falls forever.

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finding

SERENITY The serenity spa has since maintained its position as a world renowned destination for relaxation and luxury.

BY GABRIELLE TIEMAN I PHOTOS: DAVID HASKELL Lending itself as a tranquil getaway for rejuvenating both your mind and body is the Serenity Spa by the Falls, located in the Marriott Niagara Falls Fallsview Hotel. Previously voted as one of the top 100 spas in North America, the Serenity Spa has since maintained its position as a world renowned destination for relaxation and luxury.

Famous for their unique signature treatments, couple rooms and elevated traditional services, this spa is Niagara’s prime location for rejuvenating your body, refreshing your mind and enjoying the ultimate in relaxation with a friend or spouse. Check out these treatments offered by Serenity. >>

TODAYMAGAZINE.CA 29

No matter how chaotic life can get, we are always in search of a natural way to breathe easier, stress less, and look radiant.

MASSAGES WHAT MAKES IT SPECIAL: Uniquely designed massages for athletes and ancient muscle therapy techniques.

PRICE: $75 - $95 (30 min) | $95 - $150 (60 min) | $190 (90 min) Simply the word massage softens our shoulders, relaxes our lower backs and unwinds the tension in our muscles. This rubbing technique of sore muscles and painful knots not only feels amazing, but the health benefits are huge: increased blood flow, decreased inflammation and faster tissue repair. In turn, this means your sore legs, back and neck feel significantly better at an increased rate of recovery.

The Serenity Spa implements these rejuvenating techniques at the forefront of their massage therapy sessions. Where most massage therapists focus on an allover massage experience, The Deep Tissue Massage tailors the hour to you, focusing detailed body work on the specific muscle groups that may be causing you irritation. Their unique relaxing energy therapy the Reflexology massage focuses on the ancient art of pressure points to promote healing throughout certain points of your body.

Not in any specific state of pain or discomfort? The spa also features an array of traditional massages, including the Relaxation Massage, Hot Stone Massage and Thai Steam Massage that combine aromatherapy with relaxing kneading strokes to melt stress away.

FACIALS WHAT MAKES IT SPECIAL: Environment appropriate waterfall facials & Gentlemen’s Club experiences.

PRICE: $80 -$150 Every once in a while your skin needs more than a wash cloth and homemade sugar scrub to remove the grime of day-to-day life from your pores. Specializing in unique experiences for every skin type, estheticians customize each experience to cater to your skins specific needs.

Featuring two facials that all skin types could benefit from are the Waterfall Bliss Treatment and Get Up & Go Facial. Focusing on deep relaxation, the Waterfall Facial uses a holistic approach and double exfoliation to brighten and revitalize your skin and leave you deeply hydrated. The Get Up & Go is ideal for people with a busy schedule. Combining exfoliation, cleansing, masks and more, the facial leaves your skin refreshed and bright.

If you are looking for more than just a scrub, the Dermalogica Customized Luxury Facial is suggested for you. Drawing on the expertise of the Marriott’s highly trained skin care professionals, the treatment is customized for your unique skin mapping system. Including deep exfoliation, masks and a massage, this treatment is formulized to show instant results.

Brought your man along with you? Even the most skeptic man will enjoy the Gentlemen’s Club experience. Giving a choice between a facial skin escape or a back treatment, pores are both unclogged, oxygenated and purified with masks and deep cleansing. A scalp massage is just the cherry on top. >>

TODAYMAGAZINE.CA 31

FOR THE BODY WHAT MAKES IT SPECIAL: Moroccan Oil Scrubs and Oils.

PRICE: $75 - $105 (30-60 min) Just like your face, your skin and hair can also take a beating.

Crafted to help you achieve a full body radiant glow, Serenity Spa has created three body treatments to leave you shining like a new penny.

Focused on helping your skin glow to its fullest potential, The Moroccan Perfect Body treatment and Ocean Glow Body Scrub and Exfoliation are both designed for head to toe radiance. The Moroccan treatment exfoliates the skin with a unique combination of orange peel and rich oils that remove dead skin cells. The skin is then finished with a body soufflé leaving your skin smooth. The Ocean Glow Body Scrub focuses on oxidizing and cleansing, utilizing a marine based scrub that was created for ultimate hydration.

But is it your hair and scalp that needs the help? The Moroccan Hair and Scalp Ritual is not only the ultimate in relaxation, but a complete hydrating experience for dull hair.

Drawing from an organic blend of Moroccan oil, organic ginger, lavender and geranium essential oils, the mask promotes positive follicle growth and the overall condition of your scalp.

MANICURES & PEDICURES WHAT MAKES IT SPECIAL: Moroccan Oil Scrubs and Oils.

PRICE: $30 - $85 (30-60 min) We are rough on our hands and feet. Walking, waving, typing, texting – our hands and feet are always at work. Refreshing your extremities with a massage, file and paint is the least you can do for the body parts that take us from place to place.

Including classic treatments like their spa and classic manicures and pedicures, these treatments both feature hydrating soaks, massages exfoliations and polishes and leave your nails, hands and feet shaped and soft. If you are looking to spoil yourself, try the Ultimate Moroccan Manicure and Pedicure.

This revitalizing package features a hydrating Moroccan buff treatment of honey and lavender scented soufflé, nail shaping and OPI colour polish application.

SIGNATURE TREATMENTS & PACKAGES WHAT MAKES IT SPECIAL: Customized bundled packages, exclusive treatments and perks on perks.

PRICE: $150 - $645 Sometimes you just need to splurge for the whole package.

Serenity Spa makes it easy for you to have a full spa experience by having created bundled packages that combine basic treatments with a few of their special experiences you wouldn’t always try.

Heading to the spa with your spouse or best friend? Serenity Spa’s Cascade Signature Treatment and Springtime Romance Packages are perfect for a pair. The Cascade, held in the Spa Suite built for two, is perfect whether you are looking to connect over a romantic spa day or catch up with a friend over treatments.

Featuring simultaneous relaxation massages, deluxe spa pedicures and two facials, this package is the ultimate in reconnection and relaxation. The Springtime Romance Package is designed for renewing that spark between couples; featuring a 60 minutes couple’s massage, pedicures and Paraffin hands treatments, you will be able to reconnect with both your body and soul.

Prefer to enjoy your spa day solo? The Spa Wellness package and Serenity Now package both give individuals the opportunity to bundle a few of the spa’s signature treatments and save a little money. The first package focuses on a day just for you, including a 60 minute relaxation massage, spa manicure and pedicure and your choice of any of the targeted Micro Zone Facial Treatment. The second is for individuals on a journey to refresh their skin as well as their mind.

Featuring a 60 minute relaxation massage, Dermalogica facial and classic pedicure, you will leave feeling refreshed and a new. They even include a special gift from the Dermalogica team to make the spa experience last at home too.

Getting ready for your big day? Why not bring your bridal party for a day at the spa before you walk down the aisle. This customizable bridal package is ideal for bridal parties and includes both a French manicure and pedicure, Canadian maple facial and maple sugar glow but can be adjusted to the bride’s desires with makeup and hair services also available to be added.

For information on booking a treatment, visit serenityspabythefalls.com or call 905-358-4048 or 1-888209-1001

TODAYMAGAZINE.CA 33

trend fqrward HAIR & BEAUTY LOOKS FOR WINTER

BY GABRIELLE TIEMAN

This winter we are savoring the drama of it all. After countless seasons of celebrating the no-makeup makeup, easy-breezy hair and overall “I Woke Up Like This” look, this cold weather season catapults us into a dreamy fantasy of polished yet exaggerated graphic looks; allowing makeup lovers to work their magic and turn out some serious runway ready looks for suitable day to day wear.

Dramatic pop-art reminiscent eyeliner, tight springy curls, glitter adorned smoky eyes and impossible to ignore lips; we may be preparing to bundle up for the winter, but these beauty trends will have us feeling hot, hot hot.

HAIR

Big Polished Curls: See ya later smooth waves and blowouts. This fall, it is all about letting your natural spring and volume take over – with a little guidance of course.

The Trick: The It hair of the season is simple; stop over processing your locks with blow driers and flat irons and embrace your hairs natural kink. For a little extra help [we can’t all have naturally curly locks], grab a tiny curling iron and go crazy defining coils all over your head in a non-uniform fashion for an exaggerated curled look.

Old Hollywood Glam: The classic S curl gets a modern update with brushed out big volume.

The Trick: To take your curl from ordinary to extraordinary, first invest in a good quality volumizing spray or mousse to help lift your hair at the roots and achieve fullness. Then start curling! Working from the base of your head to the top, curl strands of hair and then coil the strand into a ring and pin

it at the roots. This will allow your hair to cool and hold the curl with maximum volume. Once cooled, release each curl, spritz generously with hairspray and brush out any tight coils.

This will give your hair maximum volume and that to die for Hollywood coifed look.

Youthful Updos: Flip through your old yearbooks and take a cue from your younger self with playground inspired pigtails, tight double braids and classic low ponytails.

The Trick: Keep your look from turning into a primary school throwback by keeping it chic and sleek. Products like frizz fighting shampoos, finishing sprays, serums and, of course, heavy-duty hairspray will help keep fly-aways and baby hairs that escape at bay. A bonus tip to keeping your braids and tails modern: a center part. By parting your hair naturally in the centre and separating your hair into two sections, you create a balanced look. This will allow locks to appear crafted instead of thrown up in haste on the way to the gym. >> TODAYMAGAZINE.CA 35

MAKEUP Graphic Eyeliner: Just like an artist on her canvas, take your eyeliner outside the box this season and get artsy with your favorite liners.

The Trick: Who says rimming your lids is the only way to go? Give a new dimension to your look and have a little fun with your eyeliner this season by drawing on multiple lines, creating over exaggerated wings with long brush strokes and colouring completely outside the eye. Nervous to try your hand at creating a thicker cat eye because you can’t seem to steady your hands? The easiest way to do so is to make sure you have an easy to use eyeliner pen or brush at your disposal. The less pressure you need to use, the more fluidly the line will go on your lid.

The Silver Touch: Upgrade your colors with one simple addition: classic metallic silver and chrome in every form.

The Trick: Metallic details and shimmering eyeshadows are all the rage this season. Not only do these modern shades brighten up the whites of your eyes, but this 90s party girl fav can also add a playfulness that can go from a day at the office to a night on the town with one simple swipe. For daytime, add a touch of metallic to the inside corner of your eyes to brighten up any dark circles that may not have disappeared with your morning coffee.

Heading out for a cocktail? Try a shadow or liner with a sequin. A touch of sequins added along with your eyeliner or spattering away from the outside corner of your eye can add a whimsical aspect to your typical night out look.

Barely There Brows: Sorry Cara Delevingne, but this winter’s brows are tamed and lighter than ever.

The Trick: Runways and fashion blogs were flooded with naked brows this season as designers tossed away the filler pencils and bleached their models brows for an out of this world look. For those of us not daring enough to bleach the color out of our brows, try lightening the hairs with brow setting gels or simply ease up on the pencils this season; this will draw attention down towards your eyes and create a more open looking appearance.

Doll Eyes: Eyes are the window to the soul – and the star of this season’s beauty trends.

The Trick: Think oversized lashes on the top and the bottom, dramatic falsies and clumpy mascara wands gone wild. Lengthy, thick lashes are the key to making your eyes pop and giving you the appearance of being bright eyed and awake all season long. How to master a truly dramatic false eyelash: it is all in the glue. Invest in a strong setting glue that dries black instead of the typical clear products.

Simply touch it up with eyeliner once it is dry and you’re set to turn heads. Not a fan of false eyelashes? Use multiple coats of mascara on both the top and bottom lashes for a wide-eyed appearance.

A Dark Pout: The pop of a smoky eye moves south for the winter and is replaced with black and dark maroon lips.

The Trick: Keep your dark pout from looking too Halloween-esque by keeping the rest of your makeup simple and maintaining strong lines that do not travel outside of your lip’s natural shape. Ensure you don’t paint on a clown mouth by first outlining your lips with a pencil. If you are not a fan of a pencil, invest in a tiny lip brush and paint your lipstick on instead of using the tube. That way you can control the amount that goes on your lip and keep it looking natural.

TODAYMAGAZINE.CA 37

SHADY DEALINGS THE STORY OF WILLIAM FORSYTH

BY ANDREW HIND

FORSYTH DIDN’T WANT JUST A PIECE OF NIAGARA FALLS, HE WANTED THE WHOLE THING AND WOULD GO TO JUST ABOUT ANY LENGTHS, STOOP TO ANY DEPTHS, TO GET IT.

Niagara Falls is blessed with a number of hotels offering fine hospitality, beautiful views, and comfortable, even luxurious, accommodations. Each has their own distinct charms, their own merit, something unique to provide guests. But all have one thing in common: they are spiritual descendants of the Pavilion Hotel, the first luxury, tourist hotel in Niagara Falls.

For more than a decade, it was the place to go and the place to be seen. Yet few of the wealthy, well-heeled patrons knew the depths to which the Pavilion’s owner sank to ensure his hotel profited, or paid any heed to the vicious behind-the-scenes war going on to capture precious tourist dollars.

The competition was fierce and at stake was economic dominance of a developing industry.

The Pavilion Hotel was the brainchild of William Forsyth, one of Niagara’s earliest entrepreneurs in the tourism industry but also a shameless and aggressive opportunist with a disreputable past. Born in the United States in 1774, he developed a somewhat shady reputation early, by running a smuggling operation. In 1799, not long after arriving in Canada, he was charged of a felony but acquitted. A few years later he was found guilty of another unspecified crime and jailed. Forsyth escaped from his prison and made a desperate attempt at fl ight, but was apprehended shortly after.

During the War of 1812, Forsyth, described as a “small wiry man, weighing barely 150 pounds,” fought with the British as part of the 2nd Lincoln Militia. His commanding officer, Thomas Clark, suggested he was poorly liked by his fellow soldiers, ‘a man of uncouth behaviour,’ and indicated he was prone to cowardice and deceit.

In the post-war period, Forsyth found a new opportunity to exploit. Since 1815, Niagara Falls had been attracting wealthy world travelers—Americans, predominantly—intent on seeing the renowned natural wonder in person. However, there was no tourist hotel to wrap these tourists in the luxury they expected.

Forsyth was determined to remedy that. His plan began in 1817 when he purchased Wilson’s Tavern, a Niagara inn built in 1797. In 1821, Forsyth purchased more than 100 acres surrounding the hotel, and a year later tore down the aging structure and in its place built the luxurious Pavilion Hotel.

The Pavilion Hotel, which was located just north of where the Minolta Tower now stands, was three storeys in height, of white clapboard construction, and boasted covered verandas overlooking the Falls and rapids. Because it catered to the elite of society, the Pavilion included a well-stocked library, a piano, billiard table, and accommodations for ‘noblemen and gentlemen of the highest rank with their families’. Forsyth made sure to stock the hotel with ‘the best flavoured and most costly wines and liquors.’

There could be no doubt that the Pavilion was by far the largest and most famous hotel in Niagara at the time, accommodating as many as 150 guests in style, many of whom remained for weeks or even months at a time. Among the prominent guests were two Governor-Generals of British North America and the Duke of Richmond William Forsyth was undeniably the leading figure when it came to selling the Falls as a tourist attraction, but he wasn’t the only one and as the decade wore on competition from other hotels became fiercer. That didn’t sit well with Forsyth.

The Falls were big enough to share, but that wasn’t his style.

Forsyth didn’t want just a piece of Niagara Falls, he wanted the whole thing and would go to just about any lengths, stoop to any depths, to get it.

When rival hotelier John Brown built a plank road from his Ontario House hotel to the Falls, Forsyth promptly ripped it up. When Thomas Clark and Samuel Street acquired ferry rights on the river to bring guests to their own hotel, Forsyth harassed and sabotaged the operation so aggressively it couldn’t operate. And when the Ontario House burned to

the ground under mysterious circumstances in 1826, many in town pointed fingers at Forsyth as the likely culprit. The accused made little attempt to dissuade this opinion; when asked about the fi re, he would simply smile knowingly but remain silent.

Forsyth finally pushed his luck too far and it cost him dearly.

In 1827, he built a fence around the Pavilion and down to the banks of the Niagara, enclosing part of the shoreline and laying claim to it as his own. But this wasn’t just any stretch of river: enclosed within Forsyth’s self-proclaimed domain was Niagara’s ultimate prize, Table Rock.

Table Rock was a huge platform of rock, several acres in size, that once hung more than fi fty feet over the gorge just above the lip of the Falls. From the edge, sightseers were no more than five feet from the raging waters below, so close that you could almost dip your toes into the raging water. The bravest people crept to the edge nearest the Falls and peered out over the wondrous vista. Over the years, as the rock beneath it eroded and crumbled, vast slabs of it tumbled away until, bit by bit, Table Rock disappeared. But that wasn’t until much later. In the 1820s, Table Rock was the favoured spot from which to view the falls. If one could take possession of Table Rock, as Forsyth realized, he could monopolize tourism at Niagara Falls.

Once the opportunistic entrepreneur had put up his fence, the only way to enjoy that view would be through his hotel and only after paying a fee. The other hotelkeepers were enraged that Forsyth was attempting to grab the Niagara experience for himself. The fence was completely illegal as the Crown owned the land along the river bank to a depth of sixty-six feet, so soldiers were sent to tear the fence down. Forsyth rebuilt the fence, and once again soldiers tore it down.

Around the same time, Brown sued Forsyth for tearing up his road, while Clark and Street sued him for ruining their ferry service. In the end, after five years and a fortune spent in court, Forsyth lost. In 1833, now a beaten and despondent man, he sold the hotel to his rivals, Street and Clark, and moved to Fort Erie. William Forsyth was never again a player in the Niagara Falls tourism industry As for the Pavilion, it declined in popularity during the 1830s and by the closing years of the decade, the Pavilion had been superseded by Clifton House, the next generation of luxury hotel and the new place to be seen. The end for the controversial hotel came on February 19, 1839 when a raging fire, the cause of which was never determined, consumed it in spectacular fashion.

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There she goes over

BY SHERMAN ZAVITZ

It happened in an instant.

On August 24, 1844, Martha Rugg and a male friend were standing on Table Rock, then a sizeable rock shelf that projected from the top of the Niagara River gorge close to the Canadian Horseshoe Falls.

Noticing some flowers growing in a thin layer of earth at the edge of the rock platform, Martha walked over to pick them. As she reached the edge the earth suddenly gave way.

Her friend shot out his arm to grab her but caught only her shawl which quickly came loose.

With a piercing scream, Martha dropped some 120 feet into the gorge, landing on a pile of jagged rocks. Witnesses flew down a nearby spiral stairway to her rescue. When they reached Martha she faintly whispered, “Pick me up.� She was carried up the steps and over to the Clifton House Hotel at the foot of Clifton Hill. She died there three hours later. >>

TODAYMAGAZINE.CA 41

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Since then he had been maintaining two households. Realizing this arrangement could not last long, he decided that Desire, his wife of 8 years, had to go. He then organized the fateful excursion to Niagara Falls.

For many years dramatic incidents involving death or a near death have been a part of the Niagara Falls story. Most of these incidents, such as the one about Martha, were the result of an accident.

The slightly bizarre story of Arthur Hoyt Day, however, was a notable exception. A death was involved but it was not due to an accident. Day had come to Niagara Falls not to enjoy the beauty, majesty and history of the area. He came here with murder on his mind.

On Sunday, July 27, 1890, the 26- year- old Day along with his wife Desire and his sister Mary Quigley travelled by train from their Rochester, New York home to Niagara for, as the two ladies were told, a day of sightseeing.

After arriving in Niagara Falls, New York, the trio crossed the Railway Suspension Bridge (it was located where the Whirlpool Rapids Bridge is now) and began walking along the Canadian side of the Niagara River gorge towards the whirlpool.

According to Mary Quigley’s later testimony, she eventually became tired and sat down on a rock to rest while her brother and Desire walked on a bit further. She could see Day with his wife immediately in front of him standing a short distance away at the very edge of the gorge. Her attention was then drawn to something else for a moment and when she next looked for her brother and sister-in-law, she saw only Arthur.

He was waving a black handkerchief and motioning for her to come over to him. Desire was nowhere in sight.

When Mary reached him, Day quickly and calmly admitted he had pushed his wife over the bank because “I wanted to get rid of her.” Telling his sister not to go the police, he handed her a train ticket to get home and then disappeared. When she next saw him three days later back in Rochester, he told her he was feeling only some regret for what he had done.

What Mary Quigley did not know, however, was that 15 days before the Niagara trip, Arthur had married a Lizzie Breen when, as he later admitted, they were both very drunk. Since then he had been maintaining two households.

Realizing this arrangement could not last long, he decided that Desire, his wife of 8 years, had to go. He then organized the fateful excursion to Niagara Falls.

After Day moved back in with Lizzie, she began having some concerns about her new husband. For one thing, he kept talking in his sleep, saying such things as “There she goes over.” She also began hearing rumours that he was already married.

Lizzie finally went to the police who soon after arrested Day for bigamy. Now a large problem arose: Desire could not be found. Then came a break in the case. When the police questioned Mary Quigley, she broke her silence and told the story of the July 27th trip.

She was then brought back to Niagara Falls. On August 10th, Mary took American and local authorities to the spot along the gorge where Desire had been pushed over the edge.

After a difficult search, the victim’s body, badly decomposed, was found on the rocks below. Arthur Hoyt Day was then extradited and charged with murder. He was taken to Welland, some 20 miles west of Niagara Falls, and lodged in the Welland County jail there.

The trial was held on October 8, 1890 in Welland. The case had created such a sensation that the court room was jammed with spectators and hundreds of others who had hoped to watch the proceedings had to be turned away.

Day appeared impeccably dressed, including a red flower in his suit coat lapel. He pleaded not guilty.

The Crown’s case rested largely on the testimony of Mary Quigley while the defense tried its best to discredit her

testimony because of her past. Mary, who was described in the press as “hard-looking,” had been married four times, arrested on numerous occasions and at one time had been the madam of a Lockport, New York, brothel.

For his part, Day said that after reaching the Canadian side of the Niagara River, he and Desire had quarrelled.

They had then parted company and he hadn’t seen her since.

Later, his story changed and he testified that she had slipped while trying to pick some berries. He never could explain, however, why he had not reported her lengthy disappearance or accident.

The 12-man jury brought in a guilty verdict. The judge then pronounced the death penalty and directed that Day “be taken from the prison where you are confined on December 18th and hanged by the neck until you are dead and may the Lord have mercy on your soul.”

The hanging took place on gallows set up outside the courthouse on East Main Street in Welland. As the Welland Tribune reported: “About 70 persons witnessed the execution, Niagara Falls town being especially well represented. The wind was raw and whilst waiting for the grievesome event many kept warm by vigorous marching and counter marching.”

Smartly dressed as always and with the usual flower in his lapel, Day was lead to the gallows at 7:55 a.m. He maintained his innocence to the end, accusing his sister of having lied at the trial and being the one really responsible for Desire’s death. His arms had already been pinioned and now his legs were bound and the black cape pulled over his head. At exactly 7:57, as the Lord’s Prayer was being recited by the officiating minister, the drop was released.

As the Tribune later noted, “Arthur Hoyt Day had paid a fearful penalty for a fearful crime.”

TODAYMAGAZINE.CA 43

from player to Andrew Allen of the Buffalo Sabres

A

ndrew Allen, Goalie Coach for the Buffalo Sabres, didn’t grow up playing video games or aspiring to be a gamer or a YouTube personality. He grew up milking cows on a dairy farm in Vankleek Hill, Ontario, halfway between Ottawa and Montreal along the beautiful Quebec border.

“There was a low spot on the field that froze into a pond every year, so between watching hockey on television and skating at home I became interested and involved in hockey,” says Allen.

“I played junior hockey in my hometown and then I received an American scholarship to the University of Vermont,” explains Allen. “I signed with the Florida Panthers out of university.” For six years Allen played professional hockey in the American Hockey League and East Coast Hockey League. “I had the best seat in the house,” says Allen.

From an early age, Allen was involved in coaching.

“When I was in high school, Jacques Martin ran hockey schools around my home town and each summer I would coach for him. That was my first experience with coaching goalies,” says Allen, who believes he would have become a teacher if it had not been for hockey. “I built on the experience of that.”

The role came naturally to Allen and he began coaching for the Ottawa University junior hockey team. “When I stopped playing professional hockey and started coaching I got a chance to work in Japan as a goaltending coach for their National program,” explains Allen, who, at that

Coach

time, was also working for the government. “Then, I had the opportunity to work for the Chicago Black Hawks,” explains Allen. “As developmental goaltending coach, I prepared all of the goalies outside of the NHL.” Allen’s credentials speak for themselves as the list of goalies that he has instructed grows. Part of his job is to mentally prepare the players for what many call the toughest positon to play in hockey. “I have prepared many goalies to play at the NHL level. I coached Scott Darling, Antti Raanta who is with the Rangers now, and Carter Hutton who went from Chicago to Nashville when they were in the minors,” says Allen “I helped those guys realize their dream to be in the NHL and now I get to coach them in the top level of the world.”

Robin Lehner, goalie for the Buffalo Sabres, was encouraged by his father to take up hockey and ultimately settle into the position of goalie. “My dad put me in goal to try. I really liked the pads and all the gear too,” explains Lehner who was drafted by the Ottawa Senators in 2009 and traded to the Buffalo Sabres in June of 2015.

Recently Lehner has made changes in his regime to assist in his preparation for the 2016-2017 NHL season.

“It is important for me to eat well. Because I felt good and was healthy heading into the offseason, I was able to work out hard and make some changes to my lifestyle to help feel better and lose some weight,” states Leher.

Between Lehner and Allen a positive coaching relationship exists and goals for the upcoming season are in full swing. “We are continuing to move less and move smarter

By Jill Tham

during games and practice,” says Lehner. “Andrew is a good teacher and understands what I am trying to accomplish. He is good at preparation and listening to what I have to say around the game and team,” says Lehner. “It’s been really good working with him.” As a former Ottawa Senator, Lehner is no stranger to rebuilding years. “I have experienced some of the same rebuilding years during my time in Ottawa, so I knew what to expect coming into Buffalo. It isn’t always an easy process, but you have to trust the right things will be done,” says Lehner.

Allen is working diligently to assist Lehner in reaching his goals. “We lost Robin opening night last year. Robin is healthy now and with Andres Nelson who also has a lot of promises, we are excited from a goaltending standpoint,” says Allen.

“I just want to be the best player I can to help our team make the playoffs. I want to do everything to make that happen on and off the ice,” says Lehner.

With Allen on the bench, the future is bright between the pipes. “It is a great time to be part of the Buffalo Sabres and what we are now and what we are going to become,” states Allen. “We are a good young team with a good system in place that players know now. We are lucky to be part of the Pegula (owner of the Buffalo Sabres) family.”

Allen is proud of his accomplishments and dedication to the sport. “I have been lucky enough to reach it and work fulltime in the NHL. Now the hard work comes of keeping it,” he concludes.

TODAYMAGAZINE.CA 45

//ABOUT TOWN

retro

rising A GUIDE TO VINTAGE SHOPPING IN NIAGARA

By Gabrielle Tieman The thrill of finding that perfect outfit in a sea of previously loved clothing is one of the greatest thrills there is. And on this well-traveled path to uncovering that diamond in the rough without breaking the bank – and without sacrificing great style – the answer is simple; shopping vintage and celebrating second hand.

Whether you crave incense infused vintage shops housing platform boots and the best of the ‘70s or a highly styled luxury consignment boutique filled to the brim with last season’s gently worn favourites that excites your heart, the Niagara Region has a thrift or vintage shop specifically for you.

Catering to a wide array of styles, age demographics and tastes, this diverse collection of stores within the region has helped the city to gain its reputation as a second hand haven; calling to shoppers who not only love the thrill of the hunt but to those searching for that truly unique piece that is bound to set apart their wardrobe from the big box donned rest.

So if you love being thrifty, rocking outside of the box style and the hunt is your favourite part of shopping, our thrifting guide to some of the Niagara Region’s best kept secrets will be your map to a truly unique shopping experience. >>

TODAYMAGAZINE.CA 47

PLATO S CLOSET

CANADIAN CLOTHING EXCHANGE

210 Glendale Ave, St. Catharines platoscloset.com

2763, Stevensville Rd, Fort Erie canadianclothingexchange.com

Walking into Plato's Closet is like foraging through your cool big sister’s closet; think silk Banana Republic shift dresses with the original tags, multi-colour Longchamp bags, lightly worn leather riding boots and designer blouses, sweaters and more jewellery than you could physically wear.

The store is a structured sea of designer and name brand labels. Unlike most traditional thrift stores, Plato’s is simple and organized by garment and size and has four clearly marked departments: men’s, women’s, accessories and athletics. This simple layout makes finding that new perfect garment fairly uncomplicated – and very unintimidating to those new to thrift shopping and hoping to create a one-of-a-kind look.

Common items to be found include popular youth and adult brands J-Crew, Boathouse, H&M, American Eagle, Aritzia, Under Armour and almost everything else in between at up to 70 per cent off the regular retail price.

Items can be commonly found starting at five dollars and moving up from there – with very few every day wear pieces travelling over that $25 dollar mark.

Alongside these racks, Plato’s also features an out of reach designer section which includes high end pieces such as Fossil watches, coach handbags, certified sport franchise hats and other exclusive designer items at hundreds of dollars off retail.

A greener way to shop, the Canadian Clothing exchange has been built on an eco-friendly platform that encourages upcycling your clothes and reducing the waste we create by flipping our wardrobes each season.

But the Canadian Clothing Exchange does not believe great style should be sacrificed when you commit to reducing your carbon footprint. Focused on extending the life of each piece of lightly worn clothing, this resale location is proving that thrift shops are better than traditional retail stores in more ways than simply the green way. Focused on the latest styles for men and women at no more than 12 to 18 months old, they offer their customers a wide variety of like-new trendy designer clothing, shoes, jewellery and hats at greatly reduced prices – up to 70 per cent off the original retail ticket.

Organized by colour and size thrift shopping is made even easier to find what you’re looking for efficiently and without disappointment.

OUT OF THE PAST 340 St Paul St, St. Catharines outofthepastniagara.com Vintage clothing lovers rejoice, you're in luck in Niagara. One of the only stores where you can score a ‘90s tattoo choker alongside a Ramones t-shirt and a 1960’s ruffled tuxedo shirt, Out of the Past is a haven to all those celebrating the fashion, body jewellery and hosiery from the decades passed.

Out of the Past hordes all sorts of one-of-a-kind treasures for both men and women from floor to ceiling and every spare free inch in between within their St. Paul street home. Some eclectic stock staples only to be found amongst their merchandise include twisted cartoon adorned t-shirts, ‘50s housewife circle skirt dresses, traditional ugly Christmas sweaters, Hawaiian button ups and vibrant patterned and tie-dyed everything.

Prices range greatly and unique pieces can come with a hefty price tag; but all clothing is in near perfect condition. Out of the Past is also renowned for their sidewalk sale racks and front of house bargains – so make sure to ask the employee on hand where you should look for a deal.

Hint before you venture in: don’t casually wander in without time to spare. There is so much to look at that it is easy to get overwhelmed and miss out on that perfect metal buckle pair of pants or motorcycle boots your wardrobe needs.

CONSIGNING WOMEN 600 Ontario St, St. Catharines consigningwomen.ca Find it. Love it. Own it. It is a simple tune at Consigning Women – a luxury fashion consignment store in St. Catharines that specializes in the resale of brand new designer women’s fashions and boutique merchandise.

Redefining the sometimes scoffed at word used, Consigning Women believes the term consignment has nothing to do with the condition of an item. All merchandise is lightly used – if not used at all – and retails at a fraction of the price to mirror that use.

All about that high fashion label, you will not f ind fast fashion or common, mass produced retail apparel within their store. And although this means their fashions come with a much higher price tag than the average consignment store – items range from $100 - $2,000 dollars – the savings on the original retail price still makes for something to write home about.

Consigning women allows shoppers to ease their way into thrifting by showcasing an online inventory of their one-of-a-kind items through their website; helping women get a feel for the store and understand the price points and merchandise before they head out to scour the racks.

Items commonly found on their website include iconic accessories and pieces including but not limited to Tiffany and Co bead bracelet, Dior sunglasses, Hermes silk scarves, Burberry totes and Armani wraps.

All luxury products are unique and have guaranteed authenticity.

thrifting do's + don’ts HOW TO UNCOVER YOUR NEW FAVOURITE BARGAIN BUYS Vintage shopping does not come naturally to all of us. It is a hobby that can be intimidating, time consuming and discouraging while taking years to master; especially if you aren’t mentally equipped with the right mindset and preparedness to dig through countless pilled sweaters and outdated jeans before you strike gold.

Fear not amateur thrifters; we’ve got all the tips you need to hunt the racks with a solid strategy. Pair these tips with optimism and determination and that twenty dollar bill in your pocket will all of a sudden be valued at much, much more.

1 2 3 4 5

Don’t expect to love everything: Just like venturing into the mall, you’re bound to see plenty of items you would never dream of wearing. Just keep digging.

Don’t set your sights on a single item: It is easy to develop tunnel vision when you have a specific piece you are dying to add to your wardrobe.

Try to keep your eyes open so as not to miss out on another great find you may have otherwise overlooked.

Do try things on: Hangers can be deceiving; especially when they are tucked away on a crowded bar with 500 other shirts. If a tailored pair of pants grabs your eye, try it on; make sure you actually love it before you take it home.

Don’t get swayed by fancy labels: It is easy to be swept away by a designer label with a low price tag. Don’t let yourself be blinded by the name; take time to ask yourself if you really like the item or just the prestige that comes along with it.

Do give yourself time to look: Don’t treat a thrift shopping excursion like any other day of shopping. Allow yourself enough time to thoroughly browse the racks and try things on. Professional thrifters are not born in a single day.

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A MAGNIFICENT DAY WITH MAGNIFICENT TOURS

BY GABRIELLE TIEMAN Must see sights, must play activities, can’t miss attractions; Niagara Falls has no shortage of excursions to fi ll your holiday.

From natural marvels to world-class entertainment, prioritizing your Niagara vacation can be overwhelming, leaving many with the sense that while they may have seen and done a lot, their vacation really only scratched the surface of Niagara’s attractions.

If you are looking for an organized, convenient and thoroughly exciting day, Magnificent Tours seasonal Scenic Tours are a hassle-free way to experience some of the thrilling sites, rides and shows Niagara has to offer. Including over 40 sites and attractions, a 48 hour WE-GO transit pass, free hotel pickup and drop off and plenty of perks for you to enjoy later, this $130 dollar trip for adults and $65 dollar trip for kids is a great way to see Niagara Falls, especially if you are short on time and don’t want to worry about transportation or waiting in lines.

Our group embarked on a fantastic day, reacquainting us with this lively tourism city. >>

FIRST STOP Table Rock Welcome Centre; Niagara’s Fury & Journey Behind the Falls Following a quick welcome by our friendly and knowledgeable tour guide and driver Cheryl, our bus pulled out of the Marriott Fallsview Hotel and headed towards our first stop; the Table Rock Welcome Centre, home to the interactive 4D film Niagara’s Fury and the underground tunnels of Journey Behind the Falls.

With time to spare, we were given time to browse the gift shop and one million plus Niagara Falls themed items and Fury themed children’s toys. One big perk of this tour? Being able to skip every line – a definite positive in a city that sees over 14 million tourists a summer.

Niagara’s Fury took us on an interactive 4D journey into the natural evolution of Niagara Falls told through the eyes

of animated Canadian woodland creatures. Following a cute and short animated film, groups are migrated onto a seemingly floating platform surrounded by water and a 360 degree seamless screen. You will be superbly thankful for the ponchos you were given – this show may be indoors, but viewers are subject to the same natural elements as they would be standing outdoors in the mist. Temperatures drop 20 degrees, soapy snow covers the platforms and you are sprayed, jolted and tilted as this interactive show throws you into the falls . But, be forewarned; if you are not a fan of being sprayed with water, stay in the back – the front row receives a little more than a gentle spritz.

Following Niagara’s Fury, we were guided out of the digital falls experience and right into the underbelly of the real gallons of water. Definitely continue to hold onto that poncho; again, you will be glad to have it. A quick elevator ride takes you down 125 feet into the tunnels carved out directly behind the sheets of the Canadian Falls. Featuring 660 feet of indoor and

outdoor tunnels and walkways, the multiple openings allow for drier photo ops in front of the 13 stories of free-falling river water. The sound is thundering, the sights are jaw-dropping and it makes for an all-around hypnotic experience.

En Route: Henry Oakes Estate, Water Control Dam, Dufferin Islands, Toronto Power Plant, Niagara Parks Greenhouse, Mount Carmel Monastery & More There is not a single slow moment on this tour as the drive proved to be just as entertaining as the attractions it leads towards.

Following a brief history on the Niagara Parks Commission and the important role they played in growing tourism in the Falls, our group was treated to a lively education on many of the historic buildings lining the banks of the Niagara River.

Weaving intriguing anecdotes that moved the bus ride along quickly, Cheryl regaled our group with facts as we drove past the estates of unsolved murder victim Sir Henry Oakes and

the retired Toronto Power Plant that is set to be converted into a museum. Between educational narratives, she supplied historical anecdotes as we witnessed the abandoned iron barge that has been stuck in the canal since 1918 and plenty of stories about the countless daredevils to test their will against the rough waters.

We attempted to circle Dufferin Island – a hub for the Niagara’s Winter Festival of Lights each winter – but unfortunately the roads were closed. But our group was given an overview of the Festival of Lights and a sneak preview of a few of the massive light displays.

SECOND STOP

Skylon Tower

Upon arriving at the famously tall Skylon Tower, our group was sent straight to the outdoor yellow bug elevators that run alongside the Tower which ushered us 775 feet up the tower wall to the revolving building on top.

Once at the top, tourists were given the opportunity to visit both the 360 degree indoor and outdoor observation decks that tower over 770 feet above the Horseshoe Falls. Offering 80 miles views in every direction, this spot is a perfect photo opportunity and we were offered immaculate views of Niagara.

“Not only is the view spectacular but the food in the restaurants at the top is really incredible,” explained Cheryl, a native to the Niagara Region who has been with Magnificent Tours for the past 20 years.

Back on the ground, The Skylon Tower offers a large indoor amusement area, fun centre, food court, gift shop and 4D theatre. Though the tour does not allot you time to take in these side attractions, they do give you a free return trip ticket to the top and time to check it out and plan your next trip over.

En Route: Goat Island, the Illumination Tower, The USA’s Bridal Veil Falls & Hollywood & Daredevil Hot Spots On our way Souvenir City for lunch, Cheryl continued to entertain passengers with lesser known facts about popular

destination stops not included on the tour.

We were first pointed towards Goat Island, an island off of the rapids where farmers used to take their livestock to secure them from predators. Unfortunately following one unseasonably cold spurt of weather, all of the livestock froze to death apart from one single goat, renaming the island in his honour.

On a brighter note, we were shown the Illumination Towers, home to the 21 industrial sized, 250 million candle strength lights that have illuminated the Falls 365 days a year since 1925; Cheryl explained how the lights are soon to be converted into a digital system.

Appealing to the crowd, Cheryl pointed out a few spots along the river that have been Hollywood sets for fan favourite movies over the years, including Jim Carey’s Bruce Almighty, Marilyn Munroe’s movie Niagara and John Candy’s film Canadian Bacon. For daredevil enthusiasts, Cheryl identified the location where famed daredevils would plummet over the falls in barrels, with parachutes, jet skis and more. >> TODAYMAGAZINE.CA 53

THIRD STOP

Souvenir City

Once arriving at Souvenir City, a 15,000 square foot tourist haven featuring a cafeteria, chocolate shop, glass blowing artisans and gift shop, we were given 45 minutes to grab a quick bite and peruse Canadian paraphernalia. Though the food was ordinary cafeteria style, Souvenir City’s Chocolate World featured unique candy and offered free tastings of their homemade fudge.

FOURTH STOP

Niagara Whirlpool

High above the Niagara Gorge, we were given a quick pit stop to absorb the ferocity of Niagara’s whirlpool and rapids.

Featuring some of the most dangerous and unpredictable level six rapids in the world, the 1800 foot whirlpool is worthy of its Devil’s Pool nickname.

It is estimated that the whirlpool formed approximately 4,200 years ago by the upstream erosion of the Niagara Escarpment by the Niagara River.

Today, Niagara’s 750 acre reservoirs and control gates have slowed Niagara Falls’ level of erosion by controlling the amount of water that falls freely on a daily basis. This has decreased erosion from five feet every year to one foot every five years.

Featured above the whirlpool is the Aero Car, an antique cable car that has been transporting passengers across the

one kilometer width of the whirlpools since 1916. Below, we caught a glimpse of the Whirlpool Jet Boat tours that speed passengers directly into the whirlpool and along the rapids.

Both attractions were not included in the tour, but Cheryl made sure to explain to us how to get back if we were interested in returning to give either, or both, a try.

The clock, made up of 16-24 thousand flowers, features two faces a year which commemorate a different annual event being celebrated in the community.

FINAL STOP Hornblower Niagara Cruises

En Route: Niagara River Recreational Trails, Niagara Parks Botanical Gardens and School of Horticulture, Whirlpool Golf Course & Power Plant Taking a scenic route towards our next stop, we were introduced to the Niagara River Recreational Trails, a hot spot for picnics, biking and hiking along the Niagara River, renowned Whirlpool Golf Course and picturesque Niagara Parks Botanical Gardens, home to the exclusive School of Horticulture. Receiving only 12 students a year, the school does not feature a single indoor classroom, but instead 100 acres of outdoor workspace allowing for a fully hands-on, three year program. Included on the land is the Butterfly Conservatory; an attraction that houses 2000 butterfl ies that are released daily into a tropical setting for you to go and visit.

FIFTH STOP

Floral Clock

First built in 1950, Niagara Parks Floral Clock is a popular stop along the Niagara Parkway, fi lled with crowds throwing a quarter into the wishing well and relaxing on the grounds.

While headed back downtown, our waterfront route was swapped for a ride down the famed Clifton Hill towards the new Hornblower Boat Cruises.

Though everyone is pretty exhausted having just passed the five hour mark in the tour, every single face lights up when we are given our second poncho of the day and escorted onto the 700 person Hornblower vessel.

This legendary boat tour is like no other, and the new boats do not disappoint the 150 years of tradition set by Maid of the Mist. First warming us up by pulling up next to the Bridal Veil Falls, we are granted a fi rst row seat straight into the heart of the Horseshoe allowing for an up close experience of the sheer power of the water. We had a choppy day on the water, leaving us very impressed by how close we managed to get to the thundering falls. We were soaked, but we were thrilled.

Though it finished off our six hour excursion, it was definitely a highlight and a perfect way to finish off the day.

Interested in booking tickets on the tour? Visit magnificentniagarafallstours.com

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Celebrating ice wine

/ //H/EARBEO. USTE E T .OD WON.

LIKE NOWHERE ELSE

By Gabrielle Tieman

Celebrating winter like no other destination, each January, Niagara focuses their attention on the sweetest fruits of their labour; transforming the region into a wintry wonderland for a three week long celebration of all things icewine.

Held January 13-29, this premiere icewine festival is only the tip of the iceberg; from the abundance of local produce and world-class wineries to countless fine dining kitchens, Niagara is a year-round veritable feast for aficionados of all things culinary – all of which join to create more than one reason to visit Niagara during the colder months.

Though icewine’s roots can be traced back to centuries old German winemakers, the sweet wine has come to be known as one of Canada’s most luxurious trademarks. Guided by nature and born from a recipe that combines patient wine makers with the quick snap of winter’s bite, this popular dessert wine is produced from grapes left on the vine well into the winter

months to freeze and concentrate in order to intensify their flavour and create a thick, rich and sweet beverage.

Regional highlights at this year’s festival include the annual transformation of Niagara-on-the-Lake’s historic old town into the storybook icewine village and the Scotiabank Convention Centre into a winter wonderland, the luxurious Xerox Icewine Gala and the diamond studded Sparkle and Ice Gala.

“January has come to be known as the month of icewine,” says Janice Thomson, Executive Director of the Niagara-onthe-Lake Chamber of Commerce & VCB and an active member of the IceWine Festival for over 15 years. “We get thousands of visitors that come to Niagara in January because of it. They come because they want to learn about icewine for the first time. But you also see a lot of people beyond the visitors - like locals meeting up with friends and meeting up on the streets and returning visitors who know it’s the time to come to Niagara in January. For me that is a wonderful part of it.”

Participating wineries will also host their own individual events in conjunction with the three weekend festivals held in different communities within the region.

“One of the purposes of the festival and our goal is to not only get people sampling the wines out on the streets but then to encourage them to go out to the individual wineries where they have the organized tours and an education component,” said Thomson. “People can learn about the production of icewine and the harvesting of the grapes, how it works, etc.”

This list is only a few of the extravagant events held throughout January as rich and lavish as the wine the region is celebrating. >>

TODAYMAGAZINE.CA 57

THE XEROX ICEWINE GALA Fallsview Casino Resort, Niagara Falls I January 13 | $185 +Tax

Famously considered one of Ontario’s most luxurious wine and culinary events, the festivities begin with the Xerox IceWine Gala which has helped to kick off the month of icewine for over 20 years. Since its inaugural gala in 1995, the event has helped promote VQA icewine and premium red, white and sparkling wines from over 35 local wineries alongside the Fallsview Casino Resorts’ top chefs as they create mouthwatering dishes that are as beautiful as they are delicious.

The icewine festival says countless hours have been spent deciding on the theme for 2017 – with the team finally resting on Casino Royale to mimic it’s backdrop of the Fallsview Casino. The transformation of the Grand Hall sets the stage for a glamorous black tie affair; from the colours and textures of the décor to the masterfully crafted and seasonally appropriate ice sculpture centerpieces.

Live entertainment includes music by Sandy Vine and The Midnights and piano great Frank Krahn. An auction will as well be held featuring items for bid associated with the Casino Royale theme.

SPARKLE AND ICE DIAMOND GALA Courthouse, Niagara-on-the-Lake I January 20 I $95 + Tax

Tiara Restaurant at Queen’s Landing, Trius Winery at Hillebrand and Zees Grill at Shaw Club Hotel & Spa. Stations will be set up within the courthouse to accompany the passed around hors d’oeuvres allowing people to sip, sample, wander and enjoy live entertainment throughout the entirety of the night. The evening closes with a trip out onto the streets where NOTL’s IceWine Village will await. An icewine sample will then be enjoyed in a glass made of ice as fireworks are set off in order to toast the beginning of the back to back weekend events.

ICEWINE VILLAGE Heritage District, Niagara-on-the-Lake January 23-24; 30-31 | Free admission

Niagara-on-the-Lake’s historic Queen Street transforms into an unforgettable winter wonderland as the town shops come together with Signature Kitchens and NOTL wineries to play their part in wine country’s annual celebration of icewine.

Admission to Niagara-on-the-Lake’s Icewine Village is free but there will be lots of stalls and stations set up for you to spend your hard earned money at. Amongst the stalls, wandering musicians and entertainment will be present as well as local craft breweries and cider makers.

“We are celebrating not only the icewine industry but the beauty of Niagara after the snow falls,” said Thomson.

Warm up stations will be set up along the street with campfires and chairs arranged that encourage leisurely lounging and enjoyment of the festival.

Celebrating the wine makers and chefs of Niagara-on-theLake, the annual Sparkle and Ice Gala helps kick off the icewine festivities held within the historic old town.

The event is intimate, with only 200 tickets available, but FLASH & PANACHE with intimacy comes luxury; each attendee is entered into a ICEWINE COCKTAIL COMPETITION draw to win a diamond – to go hand in hand alongside the Queen Street, NOTL I January 23 I Free admission Sparkle and Ice theme.

28 wineries will host their VQA wines paired with inspired tast- Niagara-on-the-Lake’s top mixologists compete in the much ings from the Signature Kitchen Chefs who work together to cater anticipated annual cocktail competition. One of the highlights the lavish event. This collaboration of kitchens includes chefs from in the NOTL village, admission is free, but participants are world-renowned kitchens Bistro Six-One, Cannery Restaurant at encouraged to sample and purchase cocktails after the compePillar & Post, The Epicurean, Escabèche Restaurant at Prince tition to judge for themselves who should take home first prize.

The competition is judged by visiting sommeliers and truly of Wales, Ginger Restaurant, Hob Nob Restaurant & Wine Bar, innovative cocktails have emerged from the event over the years LIV at White Oaks, Peller Estates Winery Restaurant, Ravine – and later become staples on local bar menus.

Vineyard Winery Estates, Restaurant Oban Inn, Riverbend Inn,

WHITE ON ICE DINNER Queen Street, NOTL I January 28 I $100 + Tax

Held outdoors on historic Queen Street in an extravagant heated tent, this is the first year this annual event has been opened to the public and it has been very well received.

This two hour event will feature live entertainment, VQA wines – including but not limited to icewine – and catered by Signature Kitchen Chefs. This year’s event will feature micromeals as the culinary star instead of the traditional samples and hors d’oeuvres the event has seen in past years.

“Rather than have samples catered around, the chefs will present a micro meal,” said Thomson. “This allows chefs to present what they do so well.”

NIAGARA FALLS ICEWINE FESTIVAL Scotiabank Convention Centre I January 27-29 I Prices Vary

The Scotiabank Convention Centre will once again transform into a winter wonderland for the 2017 Niagara Falls Icewine Festival. Cozy-up as you sip your way through premium VQA Wines and Icewines from over 20 of Niagara’s wineries paired with savoury dishes prepared by ten of Niagara’s Top Culinary Chefs.

Live entertainment will be present to keep the dance floor alive but if the party gets a little too toasty, the outdoor Icewine Winter Wonderland will be available for a stroll through to cool down; complete with ice sculptures, light displays and the beauty of Niagara Falls in the winter.

This ticketed event includes two package options: a General Admission ticket that includes access to three hours of sampling, a commemorative glass and the live entertainment. Tickets start at $39 dollars for early birds but go up as the event approaches; tickets will be $75 dollars at the door of the event.

A VIP Admission ticket is also an option for visitors looking for a more exclusive experience. This package includes all general admission perks, an extra one-hour early access, wine tasting passes to a selection of local wineries, a dedicated VIP area and a commemorative gift. Tickets start at $55 dollars for early birds but go up as the event approaches; tickets will be $90 dollars at the door of the event.

A view to thrill

Niagara Helicopters Flightseeing Tours

Niagara Helicopters 3731 Victoria Avenue Niagara Falls, ON

905 357 5672 niagarahelicopters.com

MEDITERRANEAN QSINE SERVING BREAKFAST, LUNCH AND DINNER. VEGAN & GLUTEN FREE CHOICES. We have a private room that seats 30 people, a bar that seats 60 and a dining room that accomodates 90 persons.

All are available for your business meetings and other special functions.

Homemade

FARM TO TABLE MEDITERRANEAN DELIGHTS 6130 DUNN STREET NIAGARA FALLS, ONTARIO, L2G 2P1 905-357-1000 WWW.THEKASBAH.CA

events. festivals. entertainment.

NIAGARA FALLS FIREWORKS FRIDAYS JAN. 6 - 27, 2017 | 9PM | QUEEN VICTORIA PARK Canada’s longest running fireworks series. As part of the Winter Festival of Lights schedule, come enjoy a spectacular fireworks display in Queen Victoria Park. Please note that fireworks displays are weather permitting.

WINTER WONDERLAND FOOD TOUR FRIDAYS, SATURDAYS & SUNDAYS, JAN. 6 - MAR. 26, 2017| 1PM NIAGARA-ON-THE-LAKE Winter in Niagara-on-the-Lake can be magical.

Bundle up and join us for a a perfect blend of history, culture and of course culinary delights! Our professional and highly entertaining guide will lead you on a visit to a few hidden gems in the heart of Old Towne Niagara on the Lake.

You may have a bit of Irish stew, sip on a little hot cocoa, visit a beautiful Inn near Lake Ontario and have an entirely enjoyable and tasty afternoon.

This tour is approximately 2.5 hours long and we meet at the Irish Harp Pub and end a block away on Queen Street. The tour is a 2 km stroll at a leisurely pace.

For tickets and information: niagaraculinarytours.com

WHITE ON ICE DINNER JAN. 27, 2017 | 7PM | NIAGARA-ON-THE-LAKE Join us for our 3rd Annual White on Ice Dinner. An outdoor dinner with delicious VQA wines and mouthwatering

cuisine from the Signature Kitchen Chefs. Located in a heated tent on Queen St right in the heart of the Hertiage District. This will be a night to remember with live musical entertainment and dancing under the Winter sky!

Phone 905-468-1950 or visit niagaraonthelake.com for more details.

SHOP, SIP, SAMPLE AND SAVOUR JAN. 27 - 28, 2017 | QUEEN ST. NIAGARA-ON-THE-LAKE Held outdoors on Queen St. in the heart of the Heritage District, a chance to combine several favourite Niagaraon-the-Lake experiences all at once! Wine, culinary and retail therapy. Held over two days, 11am to 5pm, Saturday and 12pm to 5pm on Sunday.

Outside the shops, enjoy Icewine and VQA table wines poured by the wineries, beer and cider from the local brewers all accompanied with culinary samples from the Signature Kitchens of Niagara-on-the-Lake.

Call 905-468-1950 for full details or send an email to chamberevents@niagaraonthelake.com

ABBAMANIA JAN. 28, 2017 | PARTRIDGE HALL FIRST ONTARIO PERFORMNING ARTS CENTRE ST. CATHARINES

FAMILY DAY FEB. 20, 2017 | VARIOUS LOCATIONS IN ST. CATHARINES Come join us at the St. Catharines Museum & Welland Canals Centre, Dunlop Drive Older Adult Centre, Seymour-Hannah Sports & Entertainment Complex and the St. Catharines Kiwanis Aquatics Centre for lots of family focused activities to participate in! Intergenerational programming, cultural activities and interactive games will be happening at the various facilities.

FABULICIOUS FEB. 23 - MAR. 2, 2017 | NIAGARA-ON-THE-LAKE Come and experience the culinary artists of the Signature Kitchen collection as they shine during Fabulicious.

This event is a veritable feast for connoisseurs of all things culinary allowing everyone to celebrate the joys of local, seasonal artisan cuisine.

Offering terrific value with Prix-Fixe 3-Course Menus consisting of an appetizer, main course and dessert, Fabulicious is a great opportunity to sample culinary delights from 14 local fine-dining establishments.

Lunch is $25. Dinner is $39. Call 905-468-1950 for menus and information on participating restaurants.

DINNER IN THE DARK

The cast that performed for Mamma Mia bring you the live musical production of Abba, the Bee Gees & Adele.

FEB. 26, 2017 | 5:30PM | WATERMARK ROOFTOP Restaurant | 6361 FALLSVIEW BLVD., NIAGARA FALLS

For more information visit firstontariopac.ca or visit the artist website at tributebands.com

Take your senses to new heights with the Watermark’s Dinner in the Dark culinary adventure. Without sight, all

FIRST NIGHTNEW YEAR’S EVE DINNER & DANCE DEC. 31, 2016 | 8PM - 1AM The St Andrews Society invites you to a New Year’s Eve Dinner & Dance Kick off 2017, the 150th anniversary of Canada’s Confederation, with a traditional St Andrews Society Hogmanay party at the Courthouse in NOTL. Start time is 8pm and the cost is $75 per person. Get more info by contacting dlpenman@cogeco.ca or rayguy9@gmail. com or go to visitniagaracanada.com

VEGAS STYLE - NEW YEAR’S EVE 2016 DEC. 31, 2016 | GREG FREWIN THEATRE MUSIC BY JONSEY Join the Greg Frewin Theatre as they present a spectacular evening featuring International Grand Champion of Magic, Greg Frewin. You will be spellbound and amazed!

We cap the evening to ring in the New Year with dancing to the classics of the 70’s, 80’s & 90’s with Jonesy - Ontario’s premiere pop/rock cover group. Covering bands from Maroon 5 to Fleetwood Mac, and Imagine Dragons to The Police, Jonesy manages to play the biggest hits from the biggest artists, pleasing virtually everyone in the crowd. Expect all the trimmings of a festive and exciting Las Vegas style New Year’s Eve. The evening starts with a cocktail reception at 6:30 PM. Indulge in our delicious premium buffet dinner starting at 7:30PM and our Las Vegas style WILD MAGIC Show will commence at 9:00PM. We ring in the New Year with Jonesy at 11PM as they play your favourite hits of the 70’s, 80’s and 90’s!

Book now for the BEST New Year’s Eve celebration Niagara has to offer! For Tickets and any further details please visit gregfrewintheatre.com Note: There will be a $15.00 on-site parking charge per car for this particular event. Parking fee paid upon arrival.

NEW YORK-DEC 4: Singer Jewel attends the 81st Annual Rockefeller Center Christmas Tree Lighting Concert on December 4, 2013 in New York City. (Image: Shutterstock)

of your other senses become enhanced. While blindfolded, enjoy succulent dishes using only the aroma and your taste buds as your journey’s guide. Call 1-888-370-0700 for reservations.”

JEWEL JAN. 12, 2017 | 8:30PM | FALLSVIEW CASINO RESORT With an esteemed catalogue of over 1,000 songs, acclaimed singer songwriter Jewel brings to the stage, at Fallsview Casino Resort, her biggest hits such as “Foolish Games”, “Who Will Save Your Soul”, “You Were Meant For Me”, “Intuition” and “Hands”.

Buy your tickets at Fallsview Casino Resort’s Box Office (open Noon on show days) or at all Ticketmaster locations.

For any further details please refer to fallsviewcasinoresort.com

XEROX “SUGAR AND SPICE AND EVERYTHING ICE” ICEWINE GALA JAN. 13, 2017 | FALLSVIEW CASINO RESORT This spectacular evening showcases wines from over 35 Niagara wineries and features Canada’s largest tasting of internationally acclaimed VQA Icewines and table wines.

Combined with exemplary Niagara cuisine prepared

by Fallsview Casino’s top chefs as well as outstanding entertainment, this will be unforgettable evening. The theme for the Gala evening has become a highlight that is highly anticipated by guests. Countless hours are spent on the smallest of details, and slowly the vision comes to life. From the colours and textures of the décor, to the masterfully crafted ice sculpture centerpieces, the transformation of the Grand Hall sets the stage for a glamorous black tie affair.

Join us for this all-inclusive evening of elegance, fine wine and the best in Niagara culinary. Please visit niagarawinefestival.com for more information.

DONNY OSMOND

ICEWINE DINNER WITH JAMIE KENNEDY JAN. 13, 2017 | WINDOWS BY JAMIE KENNEDY FRESH GRILL & WINEBAR Celebrate Niagara’s “Liquid Gold” at Windows By Jamie Kennedy Fresh Grill & Wine Bar. Precious and sweet, Icewine is weaved like a gold thread throughout the menu which showcases the best ingredients Niagara has to offer. An exceptional blend of culinary delights and decadent Icewine leads to a fine dining experience designed to excite the palate.

To reserve and for any further details please see fallsavenueresort.com/culinary

TWENTY VALLEY’S WINTER WINEFEST JAN. 13 - 15, 2017 | JORDAN VILLAGE This annual Winter WineFest brings together Niagara’s top winemakers, chefs and premium VQA wines. Offering great food, premium wines, sparkling and Icewine served outdoors on the streets of pretty little Jordan Village.

Sample delicious wines from more than 20 of Twenty Valley’s premium wineries, sample craft ale & artisanal cocktails and savour yummy bites from our top culinary talent! Live entertainment and warm cozy fires will enhance the charming winter village. Being outdoors is what makes it so Canadian.

For further details please refer to 20valley.ca/site/ winter-winefest

SHA NA NA JAN. 17 - 20, 2017 | FALLSVIEW CASINO RESORT Rising to stardom with their portrayal of Johnny Casino and the Gamblers in the movie Grease, acclaimed doowop rock n’ roll group Sha Na Na perform their hit singles such as “Alley Oop”, “Book Of Love”, “Teen Angel”, “Get A Job” and “At The Hop”, at the Fallsview Casino Resort Avalon Ballroom. Buy your tickets at Fallsview Casino Resort’s Box Office or at all Ticketmaster locations.

For further details please refer to fallsviewcasinoresort.com

CLAUDIO BAGLIONI JAN. 21 - 22, 2017 | FALLSVIEW CASINO RESORT For two nights only, Italian pop legend Claudio Baglioni performs his award winning singles such as “Questo Piccolo Grande Amore”, “E Tu”, “Strada Facendo” and “Sabato Pomeriggio” at Fallsview Casino Resort!

Buy your tickets at Fallsview Casino Resort’s Box Office or at all Ticketmaster locations. For any further details please refer to fallsviewcasinoresort.com

VOCA PEOPLE

JAN. 13 - 14, 2017 | FALLSVIEW CASINO RESORT

JAN. 25 - 29, 2017 | FALLSVIEW CASINO RESORT

Donny Osmond will be performing live at Fallsview Casino Resort for 3 shows only. With a successful career spanning over 40 years including a talk and game show host, record producer and author. In the mid-1960s, he and four of his elder brothers gained fame as the Osmonds.

Osmond went solo in the early 1970s, covering such hits as “Go Away Little Girl” and “Puppy Love”.

Buy your tickets at Fallsview Casino Resort’s Box Office or at all Ticketmaster locations.

Experience a symphony of sounds as the Voca People combine the phenomenal art of a cappella and modern beatbox without using any instruments, while seamlessly moving between musical genres. Eight extraordinary musician-actors bring a unique framework of comedy, music and theatre alive on stage at Fallsview Casino Resort.

Buy your tickets at Fallsview Casino Resort’s Box Office or at all Ticketmaster locations. For any further details please refer to fallsviewcasinoresort.com. >> TODAYMAGAZINE.CA 61

BOBBY BAZINI FEB. 10 2017 | SCOTIABANK CONVENTION CENTRE When the time came to craft his second album, Bobby Bazini took the trip of a lifetime when he grabbed his guitar, packed up his car and left a small Montreal suburb for the Golden State to record with legendary producer Larry Klein. Five days later, he was in Los Angeles having breakfast with the iconic producer and jumping right into the recording process at the renowned Village Recorder that has hosted some of Bazini’s heroes – Bob Dylan, Marvin Gaye and Johnny Cash. Where I Belong was recorded with a studio filled with some of Bazini’s favourite musicians including, Booker T (organ), Jack Ashford (percussion) and Jay Bellerose (drums). What resulted is a collection of live-sounding Folk/Country and Soul songs. (Text courtesy of: bobbybazini.com)

BLUE SUEDE SHOES FEB. 14 - 19 2017 | SCOTIABANK CONVENTION CENTRE MGI presents - Blue Suede Shoes - “The King, The Colonel & The Memories!” - created by Chris Mcharge & Colin Stewart The King of Rock n’ Roll explodes onto the Scotiabank Convention Centre’s Theatre stage in this pulsing tribute to the performer who transformed a generation. Told through the eyes of Elvis’ business manager, Colonel Tom Parker, the show shakes, rattles and rolls through Elvis’ humble beginnings at Sun Records to the Hollywood years and on to the near-mythical comeback and flamboyant Las Vegas residency. With over 40 songs and dozens of costume changes, the show details the days when Elvis was the King of both stage and screen.

Elvis will be in the building!

A CULINARY TOUR OF CALIFORNIA MARCH 3, 2017 | RAINBOW ROOM California’s famous Napa Valley is home to some of the finest vineyards and wineries in the world and has been influential in shaping today’s thriving ItalianAmerican culinary scene. Chef Massimo Capra and Executive Chef John Casciato will be taking guests on a culinary journey through the legendary Napa Valley by offering

up trendy west coast-inspired dishes accompanied by some of the very best wines from Robert Mondavi Winery. It will be a truly spectacular evening featuring fresh seasonal dishes, expertly-selected wine pairings, served in the Rainbow Room complete with a magnificent view of the thundering Niagara Falls.

A CULINARY TOUR OF MARCHE APRIL 7, 2017 | THE RAINBOW ROOM Join Chef Massimo Capra and Executive Chef John Casciato at the Rainbow Room on A Culinary Tour of Marche, one of Italy’s most underrated yet spectacular regions. Marche is bordered by Umbria, Abruzzo, Tuscany, and Lazio and has long been overshadowed by its more well-known n e i g h - bours. But this spectacular evening will bring the wine and cuisine of Marche to the forefront with a five-course dinner menu and wine pairings from Garofoli Winery. Marche is located on the coast of the Adriatic Sea, offering an abundance of delicious seafood dishes, while also serving as a significant wine-growing region that produces stellar wines like Rosso Conero DOC and Verdicchio dei Castelli. Explore the culinary wonders of Marche with Chef Massimo Capra and find out what makes this hidden gem of Italy so remarkable.

NIAGARA FALLS ELVIS FESTIVAL MAY 19 - 21, 2017 | GREG FREWIN THEATRE Officially sanctioned by Elvis Presley Enterprises, Inc. | Graceland, Niagara Falls is about to experience the King like never before!

Imagine three full days of non-stop Elvis celebration held at a premiere Las Vegas style venue including: • Must-See Elvis Gala Shows • 3 Day Elvis Competition; Grand Champion to be crowned on Sunday • The Elvis Dealer’s Room • Delicious Food • Fun times & cool surprises Image: Vadim Koval / Shutterstock.com