Muskoka - Spring/Summer 2015

SILENT

RUINS

GHOST TOWNS OF MUSKOKA

CREATING A GRAZING BOARD THE ART OF CASUAL DINING

TODAY MAGAZINE

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CONTRIBUTORS

LYNN ANDREW HIND & MARIA DA SILVA OGRYZLO Andrew and Maria are freelance writers specializing in travel, history and lifestyle. They have a passion for new adventures and experiences, and 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. Maria is a natural storyteller who loves the paranormal, cooking and good wine (mostly, she’ll say, for putting up with Andrew). You should follow them @discoveriesAM.

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.

GABRIELLE TIEMAN Gabrielle is a writer with REV Publishing and holds a passion for covering travel and event pieces. She is always up for an adventure and loves meeting new people but also maintains close relationships with her Keurig and bicycle. Her favourite time of year is scarf season and she has easily watched the movie Armageddon 200 times. You should follow her @gabrielletieman.

EVAN SAVIOLIDIS Evan Saviolidis is a Wine Tasting Challenge Grand Champion, journalist for Canada’s largest winemagazine, Quench, Instructor for the Canadian Association of Professional Sommelier and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit evanwinesavvy.com

TODAYMAGAZINE.CA 5

A hidden Niagara treasure. Two Sisters Vineyards marks the beginning of a new chapter. Gently unfolding over 7 6 acres, Two Sisters Vineyards tells a story of a simpler time, celebrating nature’s landscape and the endless beauty of graceful architecture.

Areas so inviting, you may wish to revisit your itinerary and linger a while.

Enjoy a glass of our wine and experience the art of true winemaking. Delight your palate with Italian-inspired dishes at Kitchen 7 6.

240 John Street East, Niagara~on~the~Lake, Ontario L0S 1J0

Telephone: 905.468.0592

TWOSISTERSVINEYARDS.COM

elcome to the summer edition of Today Magazine: Muskoka. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to the area.

For this issue, we cover the exciting side of Muskoka (Santa’s Village, page 51) the picturesque side (Hiking in Muskoka, page 61) the historical side (Little Norway, page 56 and Muskoka Ghost Towns, page 28)…with a little bit of food and wine thrown in (of course). We’ve definitely got something for everyone.

This time of year is particularly beautiful in Muskoka, so take advantage of it by getting out and exploring everything this area has to offer.

Have a great summer season, and I hope you enjoy this issue of Muskoka.

LETTER

W

TODAYMAGAZINE.CA 7

ONTENT

PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco ADVERTISING SALES MANAGER Alexandra Mills SALES REPRESENTATIVES Melanie Bryson Crystal Lowes Patricia Bolus Lynn Ann Lynch Lance Mallett Dan Carbonara EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie DIGITAL SALES MANAGER Dave Mace MARKETING & SOCIAL MEDIA

Jessica Zelman CONTRIBUTING WRITERS Lynn Ogryzlo Gabrielle Tieman Andrew Hind & Maria Da Silva Evan Saviolidis CONTRIBUTING PHOTOGRAPHERS AJ Harlond David Haskell TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

facebook.com/RevPublishingInc @revpublishing www.revpublishing.com

Muskoka by Today Magazine is published by Rev Publishing Inc. All opinions expressed in Muskoka by Today Magazine are those of the authors and do not necessarily reflect the view of Muskoka by Today Magazine, 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 Muskoka by Today Magazine 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 Muskoka by Today Magazine. 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 Muskoka by Today Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Muskoka by Today Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

COVER STORY 28

SILENT RUINS Muskoka’s ghost towns

FOOD & DRINK 11

AN AMUSE TO YOUR BOUCHE

15

BRUNCH

23

EVAN’S WINE RATINGS

Creating your own grazing board.

It’s the new dinner party

Evan Saviolidis weighs in on wines from around the world

ABOUT TOWN 35

ROSSEAU CLASSIC CRUISE

51

MAGICAL MOMENTS AT SANTA’S VILLAGE

56

LITTLE NORWAY

61

HIKING IN MUSKOKA

They don’t make them like this anymore This Muskoka institution turns 60

Commemorating Muskoka’s role in World War Two. The perfect spots to get outside and enjoy nature

HERE. SEE. DO 64

MUSKOKA EVENTS

Destination Profile 68 EXPLORE WESTERN NEW YORK

Need a little excitement this summer? From the Seneca casino properties to the Allegany Mountains, there is certainly an adventure waiting for you.

Download the free Layar App

Scan this page

Discover interactive content

TODAYMAGAZINE.CA 9

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Native Arts Niagara 3845 Main Street Jordan, ON, L0R 1S0 Canada Phone: (905) 562-8888 Toll Free: 1-800-646-2848

www.canadiannativeartgallery.com canadiannativearts@outlook.com

www.nativeartsniagara.com scottdaly@nativeartsniagara.com

facebook.com/nativecanadianartgallery facebook.com/nativecanadianartgallery

FOOD & DRINK

IN DEFENSE OF THE

GRAZING BOARD

AN AMUSE TO YOUR BOUCHE

BY LYNN OGRYZLO

The grazing board, it’s a funny name that conjures up images of cows in a field. Yet to me, it’s the most delicious of casual dining experiences. Of course, I’m talking about sipping on drinks that stimulate an appetite for nibbles of gourmet foods that you and your friends’ leisurely nosh while layering the experience with great conversation.

Often confused with a charcuterie board, a grazing board is the cheese platter of the 1980s, reincarnated by the modern day carnivores’ lust for cured meats and demand for exciting flavours. They include both meat and cheese with accompaniments that can be tart, crunchy, smooth or savoury. When put together properly it becomes a continual play on the palate that lasts for hours.

Charcuterie boards on the other hand, are only cured meats with a few condiments for flavour contrast. Notice how I said cured meats and not charcuterie. Charcuterie is a French word and yet, very few (if any) of the ingredients on the board are French.

Think about it, prosciutto and salami are Italian, kielbasa is Polish and ham hocks are German. Sure, cornichons, the little French, miniature, tart pickle is the perfect foil for rich fatty meats but it has now been replaced with Korean kimchi which does the same job yet adds a modern twist with a complexity of flavours the little cornichon lacks.

Creamy French pate has become passé being replaced with coarsely textured terrines, which are both English

and French inspired. So where is the justification to use the French word charcuterie?

John Zagaria of Dolce Lucano, the Woodbridge equivalent to Niagara’s famous Pingue Prosciutto is a specialist in all cured meats but he refuses to use the French word charcuterie. Preferring instead to talk of salumi, the Italian word for the same family of meats such as sopressata, capacola, bresaola, Genoa salami and prosciutto. But since the word salumi is not showing any signs of popularizing the way charcuterie did, I think we’ll continue to hear charcuterie.

My preference has always been for a grazing board because it offers many more options to try new and interesting foods. Organized properly a grazing board becomes an afternoon amuse to your bouche. The goal is to feel pampered and satisfied in an atmosphere of indulgence. To do this, quantities are kept to a minimum while maximizing on the number of flavour elements. Keep in mind that on any good grazing board there could be three meats, two cheeses, three accompaniments, bread and fruit. Certainly you can add more or less, depending on the number of people and the time you have to indulge.

The great thing about a grazing board is that you own it. It can be as adventurous or tame as you like and get this – all ingredients can be purchased from a convenient grocery store to a well stocked, specialty food shop. How much easier can decadence be? >>

TODAYMAGAZINE.CA 11

GRAZING BOARD DESIGN MEAT The deli counter is your playground when selecting a mix of cooked and cured meats. Be adventurous with a smoky speck and creative with slices of cooked sausage. Bacon-like pancetta will add richness and real Black Forest Ham will add a bit of sweetness. You may also want a cured sausage like soprasatta or aged items like bresaola.

Whatever you do, don’t forget Niagara’s quintessential cured meat, prosciutto di Niagara.

If you choose two different meats, plan on two ounces of total meat per person. The more kinds of meat you have, the more people tend to eat so for three meat choices, count on three ounces of total meat per person. Bring meats to room temperature for the best flavour. To do this, remove them from the refrigerator approximately 15 to 20 minutes ahead of serving and simply include a small fork for serving.

CHEESE Don’t cut the cheese! That is so 1970s! Instead, leave it whole. To make the board more visually appealing, stick to an odd number of different favours and styles of cheese.

Firm cheeses include Asiago, Grana Padano and Manchego.

Everyone loves a rind cheese such as brie, gorgonzola and ash veined. If you like creamy cheeses, pull out a small bowl and fill it with rondule, buratta or chèvre.

You can also try selecting cheeses by the type of milk such as cow, goat or sheep for a range of different flavours.

When planning your cheeses, balance the strength of the cheese to your choice of meat. If you choose smoky meats, pair it with an equally strong blue cheese. If your meats are salty and elegant such as prosciutto, a hard cheese like Pecorino partner best. If you’re serving a really strong cheese, serve it on a separate platter to avoid flavour contamination.

To serve, bring the cheese to room temperature by removing it from the refrigerator approximately one hour before serving.

For firm cheese, a knife with holes prevents the cheese from sticking to it, a butter knife works for soft cheeses and for hard varieties, a cheese plane will shave off the perfect thickness of cheese for your cracker. If you don’t have special cheese knives, just remember to provide one knife for each cheese to avoid mixing the different flavours together.

ACCOMPANIMENTS Condiments, condiments, condiments! Use them generously, they build layers of flavours beyond the meat and cheese, add interest and round out the entire experience. Serve them in little bowls on the board with a small spoon or knife for easy sharing. Choose a variety from the following: Acidic foods cut the richness of cheese. Choose from gherkins, kimchi or anything pickled like red onions, artichokes and mushrooms.

Fresh fruit such as slices of mild pear, the tang of an apple or grapes.

Look for delicate champagne grapes for a special treat.

Oily foods are a great foil to meats. Examples are olives and marinated vegetables such as mushrooms, eggplant and sun-dried tomatoes.

Flavour excitement comes from sweet, savoury and salty foods.

The sky is the limit here. Grainy mustards, vegetable salsa, fruit chutney, honey, ratatouille, caponata, bacon jam, wine based jelly or caramelized onions.

Textural diversity is as important as flavour. You could add crunchy raw vegetables but I recommend roasted nuts or apple chips. Dense and chewy can be had from dried fruit such as figs, cherries or apricots.

Bread plays a supportive role. Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s not a good idea to vary the taste and texture among the breads because they will just fight with everything else on the board. If you’re serving soft cheeses and spreadable condiments, slices of fresh baguette allow for easy smearing of all the flavours.

SPREAD OUT THE SPREAD Once you've chosen your food it’s time to put the platter together.

Choose a large plate, a food grade wooden board or marble slab, with plenty of room so that none of the cheeses or meats touches anything else and you have plenty of room for cutting. Really strong cheeses should be on their own platter. TM

Scan here for more grazing board goodness

ACCOMPANIMENTS

CHEESE

MEAT

TODAYMAGAZINE.CA 13

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IT’S THE NEW DINNER PARTY BY: LYNN OGRYZLO

TODAYMAGAZINE.CA 15

The most leisurely of all meals with no boundaries and no rules, brunch has become our new dinner party. I often wonder how this lovely culinary tradition began.

The most exciting story originated in London in the late 19th century. Apparently there was this group of students and as the story goes, they liked to drink – a lot. So, they thought a later meal on Sunday morning would allow them to stay out later on Saturday night. This somehow became a license to party hardy and it explains the use of Mimosas and Bloody Mary’s as traditional brunch drinks and a perfect example of the English term, “hair of the dog that bit you”. Leave it to English to decide the way to cure a hangover was with more drinks.

Today, brunch is often seen as a casual meal, yet I think it has a certain luxurious feel to it. Think about it, on what other occasion can you take your time rolling out of bed and looking forward to a gourmet breakfast complete with cocktails? Under these conditions, brunch becomes my perfect way to start the day.

Of course, this means you’re going to prepare a lot of the meal the night before. It’s like all those magazines that suggest preparing meals hours in advance so you can enjoy your company when they arrive. I’m going to suggest doing most prep the night-before so you can sleep late like you know all of your guests will be doing.

Take a quick inventory of restaurant brunch options and the list can include all or some of the following; eggs, pancakes, sausages, bacon, ham, fruits, pastries, along with large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups, vegetable dishes, many types of breadstuffs, and desserts of all sorts.

If you have a large staff with unlimited time and budgets, you too can have a buffet table overflowing with these options like restaurants do, but remember one thing when planning brunch – you are not a restaurant! It’s wiser for you to pick a few items that can easily be made ahead of time and serve it as a regular meal. So if your heart is set on Eggs Benedict or a Spring Chèvre Soufflé, then be prepared to be the only early bird in the group. If you want to lazily roll out of bed, looking forward to leisurely meal with guests, then here are a few suggestions for a pulling off a decadent brunch like a pro.

Yogurt should always be eaten in very small amounts, should always be plain and should never be low fat. Stick to good yogurt and you’ll be happy with the full flavour you get from layering tangy yogurt with fresh sweet berries and crunchy, earthy, granola. Use small, stemmed dessert glasses and only fill half way. Up your game by marinating the berries in icewine or your favourite liqueur the night before. Serve them on a white plate in the centre of the table and let your guests help themselves.

Another healthy way to use yogurt is to smear a tablespoonful or two between paperthin crepes and top with fresh berries and dust with granola. Make the crepes the day before, layer them between sheets of waxed paper and refrigerate them to keep them fresh and in perfect condition.

You’ve seen it everywhere, a poached egg on top of everything from steak to rice. So go for it and top crab cakes with a thick layer of guacamole, a delicate salad of arugula leaves, bacon slices and yes, a poached egg. Everything except the poached eggs can be made the day before and refrigerated.

If you don’t like poaching, then whip your eggs. Line large muffin tins with bacon and cook mini, aged pecorino cheese soufflés inside – yum. You can make these the day before and simply warm them later.

Egg casseroles like Creamy Egg Strata, Red Pepper, Mushroom and Brie Frittata and Swiss and Bacon Pie can be prepared the night before then mixed together and baked on brunch day.

If that’s not inspiration enough for your next brunch, try baking eggs. Dishes you’ve made the day before such as a nest of potato rosti, stuffed peppers or layered spinach and sausage are perfect for this. Just wrap them in foil and bake to reheat. Remove the foil and crack eggs overtop and return to the oven to finish baking. You can top anything from a Moroccan Tagine to an Indian curry by topping it with an egg and baking.

The key to success with brunch breads is to know your baker. You want to serve your guests the best possible quality on this special occasion so find an artisan baker who produces a high quality bread selection. You could ask your baker if there are frozen options available that you can bake up fresh and warm.

Croissants are most popular but so is the light, almost sweetish, eggy flavour of brioche, Pannetonne has a lemony lightness to it, rye is more robust and slices of French baguette are versatile. These breads are especially delicious toasted with lots of soft, sweet butter on then.

Scones, biscuits, monkey bread or sticky buns can all be made the day before and baked on brunch morning. The smells of fresh bread in your home would drive the greatest enemy of wheat into a frenzy. If you’re unsure of baking bread, purchase fresh pizza dough from a bakery and roll it into sticky buns to bake in the morning.

I would stay away from traditional pancakes because they need to be made fresh but thick Belgian waffles can be made the night before and simply warmed before serving. Make a waffle bar by serving them on one plate with small bowls of accompaniments like whipped cream, fruit granola and dried fruit so your guests can create their own toppings.

Of course, Mimosas and Kir Royales are the classic champagne based brunch cocktails, but modern day hostesses can be a little more creative these days. I like to mix up a blend of coconut water, grapefruits wedges and sprigs of fresh rosemary. Let that steep overnight, place it in the centre of the table so your guests can serve themselves and put a bottle of sparkling wine next to it for guests who want to make a cocktail of their morning drink. Choose from champagne, sparkling wine and Moscato d’Asti. In addition to being especially good with eggs, the effervescence of sparkling wine stimulates the palate and creates a sense of lightness that is welcome early in the day. Moscato is lighter in alcohol (typically 5 – 6% alcohol) and that always welcome for mid-day drinking.

Check out the more than 100 brunch dishes and cocktails on The Ontario Table Pinterest page, Brunch My Way and enjoy. TM

You’ve probably heard Brutus, Montreal’s renowned bacon bar takes bacon and brunch to the next level with their all-bacon brunch menu that includes their bacon-meatball breakfast poutine. Ok, some of you are salivating but I find the overuse of bacon an assault to my stomach. I prefer to add bacon to quiche, tarts, biscuits or scones. Throw crispy bacon into a frittata or a eggy brioche brunch casserole. However you like your bacon, it should be thick-cut, lean as possible and cooked slow to render as much fat as possible.

Smoking is optional and by-the-way, so is bacon. Maybe it’s time to explore the other popular brunch meats like country ham (cut thick), sausages of all kinds, smoked salon and shrimp.

TODAYMAGAZINE.CA 17

1000 Points of View Gananoque and the 1000 Islands is a boater’s paradise, a fisherman’s playground, a hiker’s haven, and a cyclist’s waterfront adventure. It’s easy to see why it’s regarded as one of the most beautiful places on earth. Amid the spectacular scenery of lush woodlands, rock and cobalt-blue water, the 1,864 islands that make up the 1000 Islands truly lives up to its reputation as a world-class waterfront destination.

If cleanliness is next to godliness then a well organized pantry will ensure you are prepped to provide a meal befitting the gods.

confused in the kitchen?

BY: Megan Pasche WINE & FOOD: Tabitha MacDonald l TIME TO TOSS IT: Rachel Bertrand

Tip: Clip out these handy guides (mine are on my fridge) for a quick reference on how to properly pair wine and keep your food stocked. >>

TODAYMAGAZINE.CA 19

TIMEtoTOSSit HOW LONG YOUR FOOD WILL KEEP IN THE FREEZER OR THE PANTRY

Freezer

Pantry

LUNCH MEAT

FISH

BREAD

PEANUT BUTTER

1-2 MONTHS

2-6 MONTHS

5-7 DAYS

6 MONTHS

GROUND BEEF

BEEF STEAKS

CEREAL

RICE

3-4 MONTHS

6-12 MONTHS

1 YEAR

1 YEAR

WHOLE CHICKEN

BREAD

CANNED GOODS

SALAD DRESSNGS

1 YEAR

1 YEAR

1 YEAR

1 YEAR

FRESH VEGETABLES

FRESH FRUIT

JAMS/SYRUPS

PASTA

1 YEAR

1 YEAR

1 YEAR

2 YEARS

WINE&FOOD DRY WHITE

White Table Wine Sauvignon Blanc Grûner Veltliner Pinot Grigio Albariño

RICH WHITE Chardonnay Roussanne Marsanne Viognier

LIGHT RED St.Laurent Pinot Noir Zweigelt Gamay

BOLD RED Cabernet Sauvignon Aglianico Malbec Syrah

SWEET WHITE Gewürztraminer Müller-Thurgau Malvasia Moscato Riesling

SPARKLING Sparkling Wine Champagne Prosecco Cave

HOW TO PAIR FOOD

VEGETABLES

ROASTED VEGETABLES

SOFT CHEESE

HARD CHEESE

STARCHES

FISH

RICH FISH

WHITE MEAT

RED MEAT

CURED MEAT

SWEETS

HARD FOODS TO MATCH

ASPARAGUS

BRUSSEL SPROUTS

ARTICHOKES

GREEN BEANS

CHOCOLATE

MEDIUM RED Red Table Wine Tempranillo Sangiovese Grenache Merlot

DESSERT

Late Harvest Ice Wine Sherry Port

TODAYMAGAZINE.CA 21

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For more information, please visit us at: www.horseplaysanctuary.com, or on Facebook at Horseplay Sanctuary.

PEOPLE HELPING HORSES HELPING PEOPLE

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Horseplay Sanctuary is a registered charity dedicated to improving the lives of horses and humans. We offer therapeutic riding programs for children and adults with special needs, and rescue horses that have no future. Customized adult learn-to-ride programs and women’s retreats are available, and help support our programs. Located in the rolling hills of OroMedonte, Horseplay Sanctuary offers a uniquely healing environment in which to learn and grow.

WINE

EVAN’S INTERNATIONAL

By Evan Saviolidis

RATINGS 100 Point Scale 95-100= Outstanding 90-94=Excellent 85-89=Very Good 80-84=Good 75-79=Drinkable

ARGENTINA | RED 88 Secreto Patagonico Cabernet Sauvignon 2012, Patagonia ($18.95) Here is a straight up, unpretentious steak wine with masses of dark fruit, cocoa, clove, earth and tobacco smoke. There is very good length, supple tannins and some heat, so put a slight chill to it before diving into that medium rare cut. (ES)

AUSTRALIA | RED 91 Wynns Coonawarra Estate Black Label Cabernet Sauvignon 2010, Coonawarra ($27.95) This wine is a recent addition to the Vintages Essential program at the LCBO. Polished and dense, Coonawarra’s hallmarks of eucalyptus/menthol/cassis mesh with violets, graphite, dark cocoa, smoke and raspberry.

Hold until 2016 and then drink until 2024. I also had the opportunity to try the 2012 and it is right on par with the 2010! (ES) >> TODAYMAGAZINE.CA 23

CANADA WHITE 91 Tawse Winery Quarry Road Gewürztraminer 2013, Vinemount Ridge ($24.95) Without a doubt, this is a brilliant off-dry Gewurz! It serves up peach, honey, rose water, cardamom, ginger, cold cream, lychee and pineapple.

The palate is thick with soft acidity, 12% alcohol and a super satisfying finale. Drink until 2016 to take full advantage of it exuberance. Pair with foie gras or Thai food. (ES)

90 Redstone Chardonnay 2012, Niagara Peninsula ($18.95) This wine is unofficially known as the “Bistro” Chardonnay and is only sold at restaurants. Barrel fermented and aged for 12 months, the wine exudes ripe pear, apple, peach, honey, spice, white flower, vanilla, cream and toast. It is medium bodied with excellent length and refreshing acidity. Lobster ravioli in a beurre noissette sauce or filet of halibut are well suited for this wine. (ES)

project. The pale colour might make you think that this is a timid wine- but don’t be fooled. The bouquet of cherry, plum, toast and earth meets up with spice and sage on the palate. Excellent length. Drink until 2020. (ES)

91 Reif Estate Winery Meritage 2012, Niagara River ($34.95) For the number lovers, this is a blend of 47% Cabernet Sauvignon, 43% Merlot and 10% Cabernet Franc. For the wine lovers, this is a full bodied red with a complex bouquet if sweet vanilla, cassis, violets, raspberry, cocoa and mint. Length is fabulous with tannic structure to ensure a decade of aging. (ES) 90 Reif Estate Winery Merlot Reserve 2012, Niagara River ($25.95) There is almost a port like quality with all the over ripe plum, blackberry and cherry qualities. Add in the spice, cocoa and earth, as well as a rich texture and great length and you have one fine bottle of Merlot which will age gracefully over the next 5 years. (ES)

89 Palatine Hills Sauvignon Blanc Neufeld Vineyard 2013, Niagara Lakeshore ($18) This is a superb barrel fermented Sauvignon Blanc. Huge fruit salad, honey, passion fruit, guava, pink grapefruit, cream, spice and mineral weave around a core of refreshing acidity. Fine depth and excellent length make for an ideal partner with a halibut filet or even a grilled rosemary scented veal chop. (ES)

90 Château des Charmes Merlot St. David’s Bench Vineyard, St. David’s Bench ($29.95) This is one serious Merlot which has benefited from the heat of the 2012 vintage. Full bodied, it hits the senses with plum, blackberry, vanilla, cocoa, vanilla, anise and dried herbs. Concentrated, there is a long finale and gritty tannins which require some more bottle age to sort themselves out. Drink from 2016 to 2021. (ES)

88 Palatine Hills Prestige NV, Niagara Lakeshore ($22.95)

89 Redstone Pinot Noir Limestone Vineyard 2012, Twenty Mile Bench ($29.95) Even though this Pinot comes from the warm 2012 vintage, it displays poise and elegance. The brilliant ruby colour heralds the plum, raspberry, cherry, earth, cocoa and spice. The acid is fresh and the tannins are supple, so drink now over next two to three years. Pair with charcuterie or ahi tuna steak. (ES)

Even though the label says it is non-vintage, the majority of the base wine for this bubbly came from the cool 2009 vintage, which was perfect for sparkling wine production. Made from 100% Chardonnay, it spent 30 months on the less, imbuing the wine with yeast, brioche, cream, peach, anise, and apple qualities. The palate shows fine mousse, fresh acidity and very good length. (ES)

88 Bachelder Chardonnay 2012, Niagara ($29.95) This wine has graduated to the LCBO Vintages Essentials program.

Rather easy going, this Chardonnay features moderate aromatics in the form of peach, toast, apple, pineapple and anise. It is a carbon copy on the palate with minerals and a slight nuttiness. Very good length and ready to drink. (ES)

RED 92 Bachelder Pinot Noir Lowrey Vineyard 2012, St. David’s Bench ($44.95) Back in 1993, Inniskillin partnered with the Burgundy house of Jaffelin to produce Alliance, Ontario’s first premium Pinot Noir. That wine and partnership have long ago given up the ghost, but those old vines have now been scooped up by Thomas Bachelder for his Niagara

89 Rockway Vineyards Reserve Meritage 2012, Twenty Mile Bench ($19.95) This wine proves why we blend Cab Sauv, Franc and Merlot together; each varietal compliments the others! This rich and velvety red doles out the dark fruits, mocha, vanilla, anise, coconut, mint and violets. It is stylish with excellent length. Drink over the next 8 years.

89 Rockway Vineyards Small Lot Block 11-140 Cabernet Franc, Twenty Mile Bench ($24.95) With 18 months of barrel aging under its belt, this medium to full bodied Franc shows off raspberry, coconut, herbs, cassis, violets and vanilla qualities. There is very good length as well as some unresolved tannin which suggests aging until the end of 2015 and then drink until 2022. (ES) >>

TODAY’S

ENTERTAINMENT & ATTRACTIONS

Let our o n lin e c o m m u n it y g u i d e y o u to p o p u l a r l o c a l d e s ti n a t i o n s , e v e n t s & act i vi tie s . D is c o v e r w h a t’s n e w & e x c i ti n g , g e t s p e c i a l o ff e r s , a n d exper i enc e t h e f u n y e a r- r o u n d !

T O D AY- M A G A Z I N E . C O M / / F O L L O W U S

89 Rockway Vineyards Small Lot Block Blend Merlot, Twenty Mile Bench ($21.95) The deep ruby colour heralds the plum, cherry, vanilla, mocha, herbs and graphite. The palate is a combination of richness and tannin, which will allow for 5 years of aging ahead. Duck confit or a bison burger are perfect partners for this rock solid Merlot. (ES) 89 Palatine Hills Merlot Neufeld Vineyard 2012, Niagara Lakeshore ($25) Winemaker Jeff Innes has really upped the quality of the wines since his arrival at Palatine. Case and point, this Merlot which absolutely flatters with huge plum, dark cherry, cola, spice and vanilla.

It is ripe, with good depth, a round texture and enough tannins to allow 5 years of aging. (ES)

89 Henry of Pelham Baco Noir Reserve 2012, Ontario For my taste, this is the best Baco in Ontario.

Full bodied, there is copious amounts of jammy dark fruit which is supported by smoke and cocoa notes from new barrel aging. Fresh acidity and a slight sweetness rounds out the texture. There is solid length and 5 to 6 years of life ahead. (ES)

88 Palatine Hills Meritage Neufeld Vineyard 2012, Niagara Lakeshore ($30) Slightly tight at this early stage, this Meritage might even turn out to be better than their Merlot.

Cassis, earth, vanilla, cherry, roasted red pepper, oregano and red/dark flowers reveal themselves. The tannins still need to resolve themselves, so hold until 2016 and then drink until 2022. (ES) 88 Rockway Vineyards Small Lot Block Cabernet Sauvignon 12-120, Twenty Mile Bench ($22.95) This Cabernet Sauvignon reveals a combination of fruit and savoury.

Cassis, vanilla, Indian spice, coconut, mint and herbs are supported by some solid tannin. Hold until 2016 and then drink until 2023. Rack of lamb was made for this red. (ES)

88 Redstone Winery Cabernet 2012, Niagara ($19.95) This blend of 70% Cabernet Franc and 30% Cabernet Sauvignon is the red “Bistro” companion for the Chardonnay. Mid weight, a perfume of raspberry, cassis, smoke, tobacco leaf, violets and herbs carries over to the palate. Very good length and ready to go with steak frites. (ES)

CHILE 89 Concha y Toro Winemaker’s Lot 148 Carmenère 2012, Rapel Valley ($18.95) This is a solid Carmenère, which features cassis, blackberry black cherry, violets, anise, mint, roasted herbs and chocolate. It is medium plus bodied with an attack of rich fruit which leads to some dry tannins on the finale. Drink over the next 3 years. (ES)

87 Concha y Toro Casillero Del Diablo Reserva Carmenère 2012, Rapel Valley ($12.95) For its price point, this Carmenère really over delivers. Cassis, violets, raspberry, cocoa and the tell-tale spice/herbal note of the varietal are built on a medium bodied frame. It is elegant, with some dusty tannins which make pairing with a medium-rare grilled steak a fine choice.

(ES)

PORTUGAL 91 Taylor Fladgate Late Bottled Vintage Port 2009, Porto ($18.55) This LBV shames some vintage ports – easily! From a hot vintage comes this super ripe and opulent wine with loads of dark fruit, chocolate, raisins, violets, pepper and orange peel. It is long on the finish with some unresolved tannins which will allow for some short term aging, if so desired. (ES)

89 Sandeman Late Bottled Vintage Port 2009, Porto ($16.95) In the past decade, Sandeman has really elevated their game. This full bodied Port is ripe and elegant on the palate. Plum, cassis, violets, spice, earth and smoke flavours are long lasting. A quintessential fireside sipper with Stilton cheese. (ES)

UNITED STATES 92 Bachelder Pinot Noir Johnson Vineyard 2012, Yamhill-Carlton District ($55) Two thousand twelve was a great vintage in Oregon. The combination of low yields and constant warmth throughout the growing season, with little rain, produced ripe and elegant wines. This medium bodied organic Pinot typifies said style. It starts off with cherry, cranberry, iron and toast qualities; then the plum, cocoa, earth, red flowers and spice chime in on the long finale. Tannins are suave, allowing for five years of cellaring. (ES)

88 Henry of Pelham Family Tree 2012, Niagara ($18.95) This delicious blend of 48% Shiraz, 23% Cabernet Franc, 20% Cabernet Sauvignon and 9% Merlot offers enticing flavours of pepper, plum, cassis, roasted peanuts, cocoa, roasted herbs, vanilla and incense.

There is richness on the palate before the juicy acid and round tannins fill in the finale. Very versatile as a food wine! (ES)

88 Louis M. Martini Cabernet Sauvignon 2012, Sonoma County ($18.95) A superb value from the realm of California Cabernet. The blackberry and blueberry fruit meets up with violets, roasted herbs, vanilla and spice. Medium plus body with very good length and some gritty tannins on the aftertaste. Drink over the next 3 years. (ES) TM

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$149/couple

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The Rock Golf Club has a fully functioning and interactive Academy. For coaching with Spencer Morland, PGA of Canada Director of Instruction, check out our 2015 programs. Visit our website for more information about Ladies’ Camps, Junior Camps and private lessons.

Everyone is Welcome at the Rock Grill and Patio – Join us for a meal with your family.

THE ROCK ACADEMY

JUNIOR CAMPS: Camps from 3 weeks in July and 3 weeks in August.

Highlighting the camps are the following:

LADIES’ CLINICS: The Rock Will be offering Ladies clinics for June, July and August covering the following: • Learning proper grip, posture and setup • Chipping and putting fundamentals • Sand trap escape plan.

• Video swing analysis sent via email

• Children will be exposed to the four basic shots in a fun and safe environment using both standard golf equipment and physical fitness movements.

• Athletes will be exposed to active movements to enhance their hand eye co-ordination • 6:1 athlete-to-coach ratio • Fun and exciting for kids

• Wine and cheese tasting after final session

• Includes a healthy snack, water and a gift certificate for free round of golf at Maple Hills Golf Course!!

• These clinics are 4-1 hour sessions. Cost $179.99 +HST

• Program tuition: $199.99 + HST

(705) 765 7625 OR VISIT THEROCKGOLF.COM TO SIGN UP

ABOUT TOWN

SILENT RUINS:

MUSKOKA’S GHOST TOWNS

BY ANDREW HIND AND MARIA DA SILVA

Across Muskoka there are a number of communities that live on only in blurry black-and-white photos, dusty records in a forgotten municipal file or the fading memories of elderly individuals who remember communal glory days.

With each passing year these ghost towns disappear further as farm lots become overgrown, buildings sag, and the last ancestors of the original settlers leave our world.

If you look hard enough, however, remnants of these vanishing villages can still be found. Here are three of Muskoka’s ghost towns begging for exploration and remembrance. Many more can be found within the pages of our book, Ghost Towns of Muskoka (Dundurn). >>

TODAYMAGAZINE.CA 29

Germania was a farming hamlet that, as the name implies, Swords: The few remaining buildings in the hamlet of was settled around 1870 by people of Germanic origin with dreams of transforming the forest into fields of swaying wheat. Like most ghost towns, Germania only lives on in the fading memories of those few who remember its glory days.

1900 would have seen at the height of its fortunes. It boasted a mill, a church (built in 1876) and school (built 1888), blacksmith shop and general store. Who could have known that within two or three generations the community would for all intents and purposes have disappeared?

There was no one, dramatic event that spelled the doom of Germania as a community. Instead, it was just a slow sagging of fortunes that played out over half a century.

Today, you’d be hard-pressed to recognize it as a village at all, but reminders of Germania’s proud past do remain, if you know where to look.

One of the few original buildings still standing is the Gilbert Lutheran Church. The building is still heated by an old wood stove, an original land deed for the property hangs proudly on the wall, the pews are worn by generations of faithful worshippers, and music from a century-old organ still fills the room during services held in the summer.

Surrounding the church with the souls of bygone congregations is a small cemetery, the final resting place for the families that founded the community. Hidden in the foliage along the cemetery’s edges is the simple stone of a young woman. Pregnant out of wedlock and shamed by her neighbours, she walked into Weissmuller Lake and drowned herself in its depths. Having committed suicide, she was not afforded the right or dignity of a proper headstone among the proud stones of Germania’s deceased, so she was laid to rest in a distant corner of the grounds with only a simple marker to remind us of her passing.

Directly across from the cemetery is a 19th century farmhouse.

Though the farm was once prosperous, with extensive orchards, a dairy herd and acres of grain, little beyond the historic home remains today.

Even the house has been greatly reduced in size over the decades, so that its current modest size does little to hint at the prosperity of its former owners.

The schoolhouse is located just a short distance west of the crossroads. Time took a terrible toll, so that in the winter of 2013 it partly collapsed under the weight of heavy snowfall. Debris of all sorts—reminders of decades past—remains inside, while rusting playground equipment sits silent in the yard.

To Get There: Germania is located at the intersection of Blackmore Road and Germania Road, south of Highway 118.

Swords are like tombstones, marking the community’s passing.

The old general store is weathered and abandoned and, as if caught in a time warp, product advertisements dating back to the 1940s are displayed in the windows. Further down the road, several abandoned homes hide behind a wall of foliage, leaning wearily with age. A lonely school-house sits forlornly in a clearing alongside the road. These buildings, neglected and sad though they may be, are actually the lucky ones. They have survived where many other buildings dating back to Swords’ heyday in the early 1900s are long gone. The railway station, the Maple Lake Hotel, numerous homes and farms, the mill—all vanished.

Swords—or more properly, Maple Lake, as it was then known— was born virtually overnight. When the Ottawa, Arnprior and Parry Sound Railway (OA&PSR) passed through in 1891 the lives of local settlers were transformed. The railway allowed the area to be opened to lumber interests, and in 1894 the Long Lake Lumber Company moved in to harvest the trees. The logging company built a general store and a number of homes for mill-hands were built just south of the tracks. Within a few years a real village had emerged. There were more than a dozen homes, a schoolhouse, blacksmith shop, and a summer hotel, the Maple Lake Hotel, which catered to American tourists hungry for a real Canadian wilderness experience while also quenching the thirst of local loggers in its barroom.

Among the most prominent of the townsfolk were the Sword clan, who owned the inn and eventually also purchased the store from the Long Lake Lumber Company. Indeed, they were so prominent that the village would change its name to Swords to honour them.

Fortunes changed quick ly, however. The timber was largely played out by 1930, which resulted in the closing of sawmill and the loss of many valuable jobs. Around the same time the Maple Lake Hotel closed due to lack of business. With the hamlet deprived of its t wo main sources of income, Swords stagnated and people began to move away in search of new opportunities.

By the 1950s the village had all-but expired. Since then, each passing decade sees the former village merge further into the mists of time.

To Get There: Swords is found along Swords/Tally-Ho Road, which runs between Highways 141 and 518.

THESE FAINT VOICES COLLECTIVELY TELL THE THESE FAINT STORY OF VOICES COLLECTIVELY THE TELL THE VILLAGE STORY OF THE VILLAGE THAT THAT DEDEVELOPED AMONGST THE VELOPED SWAMPS AND AMONGST FORESTS HERE. THE SWAMPS AND FORESTS

Lewisham

is a ghost town inhabited only by wildlife and, if you listen carefully, by the echoes of the voices of people who have long since departed. These faint voices collectively tell the story of the village that developed amongst the swamps and forests here.

The first settlers entered the area in the 1870s. Eventually, there would be as many as 25 families stretched out along the primitive roads. Little more than two tire tracks veering around rocks and swamps, these roads would become all-but impassable each spring as wagon wheels would sink axle-deep in the mud. The people of Lewisham never enjoyed any real bounty from their bush farms.

Most struggled at the best of times, and to make enough money to scrape by the men of the community spent winters working in logging camps. The feeble comforts that the people of Lewisham enjoyed were almost entirely dependent on the presence of lumber companies.

And yet the villagers endured, never giving up hope that better days were around the corner. The early 1890s was probably the heyday of the community: it was home to almost 100 people, boasted a handful of community buildings that served as gel binding the people together, and between logging and growing potatoes in their fields the settlers had enough to get by on.

Decline began to set around the dawn of the new century. By then, the lumber was rapidly being depleted and homesteaders were growing frustrated with farms that were marginal at best. Gradually families began to move to less remote, more forgiving locations. By 1940 it was abandoned.

Visiting the site of Lewisham today, some 50 years after the last resident abandoned his bush farm, reveals little of the community’s past. Most remnants of the settlement are now lost in the dense brush and tall grasses, or have fallen victim to time and the elements. The store and church were torn down long ago, and the sawmill was sold and moved to another location. The only remaining building is the former schoolhouse, which remains in seasonal use as a hunt camp. Just off to the side is the cemetery, which marks where the church would have stood. Most of the markers have sunk into the ground ages ago, leaving only a pair of markers of recent vintage and a commemorative stone plaque to remind anyone that this was once consecrated land and the final resting place of many hardworking pioneer settlers.

To Get There: Lewisham is found at the end of long dirt road— Lewisham Road—which runs south off Merkley Road east of Barkway. TM

TODAYMAGAZINE.CA 31

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ROSSEAU

By Andrew Hind & Maria DaSilva

Dozens of classic cars, each one a stylish blending of function and art the likes of which is rarely seen in modern automobile design, line the waterfront. Many have their hoods raised, displaying the chrome of souped-up engines that make grown men—and to be fair, on this day a number of women—drool. It’s impossible not to admire the suggestion of pent-up power, the graceful lines, and the artistry in every vehicle on display.

It’s like the old line says, ‘they don’t make them like this anymore.’ When it comes to cars it’s not just wistfulness, it’s the literal truth.

“They’re beautiful for sure. There’s no doubt that nostalgia is the big reason why people love these cars,” explains car enthusiast Tony Hawkrigg. “Guys my age love reaching back in time to our youth, and these cars are a reminder of those years. For others, those who are younger, it’s a way of experiencing a romantic period as seen in movies and television.” >>

TODAYMAGAZINE.CA 35

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O

n this day, Hawkrigg isn’t reminiscing about the past. Instead, he’s looking to the future—not his own, but rather that of the village he calls home. He’s one of six directors of the Rosseau Classic Cruise, an annual event that has done much to bring a sense of vibrancy and excitement to the community’s picturesque waterfront. Hawkrigg knows that with another successful event this year will bring hundreds of visitors to his quaint village.

The inaugural Rosseau Classic Cruise in 2008 had 79 cars and 16 boats (a number which represents maximum capacity for the village docks). In 2014 there were about 125 vehicles on exhibit, and organizers expect a similar number this year. Many have been rescued from slow, rusting or rotting deaths and restored to picture-perfect condition. Countless hours of scraping, painting, rebuilding and repairing have gone into them. Each vehicle, car or boat, is tangible evidence of its owner’s passion.

Interestingly, though he’s an admitted ‘car-nut’, Hawkrigg believes what makes the Classic Cruise unique isn’t the vintage cars but rather the inclusion of antique boats. It’s a combination that’s relatively rare, and takes full advantage of Rosseau’s beautiful waterfront park. The town docks are filled every-year with the gleaming hulls of wooden boats dating back to as early as the 19th century. Most are powerful and sleek motorboats, but more sedate punts and ‘dippies’ (disappearing-propeller boats) occasionally squeeze in among them, competing for attention against their more glamorous cousins.

“The highlight of the boat exhibit is usually the Lady Jayne. Bill Bartels brings his wooden 32-foot Ditchburn boat (built in 1925) over from Windermere every year and people just love it,” explains Hawkrigg.

People instantly connect with the exhibits. You’ll hear people saying, ‘I used to own a car just like this one,’ or ‘my grandfather had a boat like that. If only it were around today….’ Everyone seems to have a story. Just seeing the classic vehicles on display causes memories to come flooding back in a tidal wave of nostalgia.

While the public—throngs of eager individuals snapping photos, inquiring about horsepower and CCs, swopping restoration stories and tales of antique cars lost—marvels at classic automobiles and watercraft on display, the real highlight of the day is what goes on behind the scenes. Every year the money earned from the Classic Cruise through exhibitor fees and gate donations goes to much-needed community-improvement programs. In its first two years, money from the Classic Cruise went to the Rosseau Nursing Station. In more recent years it was allotted for a lifeguard tower and life raft at the public beach, playground equipment at the waterfront for children aged 2-5 years old, and the purchase of equipment for the Seguin Youth Lacrosse League.

The Classic Cruise has really been embraced by the community. Trophies are donated by local businesses, which are very keen on the event because it increases the profile of Rosseau and attracts between 1500 and 2000 people each year. A shuttle bus service ties the community to the event by bringing people up from the waterfront to explore area businesses, which ensures merchants benefit from the influx of visitors as well.

Rosseau offers more than classic boats and cars that day. It’s not just an event for gear-heads and mariners. Vehicle-related and charity-cause vendors will set up shop at the waterfront; there’s the Rosseau firefighter’s annual fundraising barbeque at the Firehall; an ‘Old Country Faire’ at the Church of the Redeemer, which includes a silent auction and bake sale; and of course a number of unique shops throughout the village to browse through. Kids can play on the sandy beach or swim in the lake while Dad wistfully admires the classic cars and boats, and the whole family can enjoy a cruise aboard the restored steamship Idyllwood (cruises departing hourly).

The 8th annual Rosseau Classic Cruise is August 1 at the Rosseau Waterfront Park, running 10am to 3pm. Admission is by donation. TM

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MUSKOKA FUN FACTS

Muskoka is home to over 900 lakes, the largest ones being Lakes Rosseau, Joseph, Muskoka and Lake of Bays. Those four lakes take up 30% of the lake surface in Muskoka.

Muskoka is made up of the regions of: Bracebridge, Georgian Bay Township, Gravenhurst, Huntsville, Lake of Bays Township and Muskoka Lake Township.

Some of the rocks in Muskoka have been dated back as far as 1.5 billion years.

The first inhabitants of the area were the Algonquin and Huron tribes. The name “Muskoka” is thought to have been derived from the name of a tribe chief named “Mesqua Ukee”.

The Free Land Grant and Homestead Act was created in 1868, as a way to encourage settlement to the area.

This Free Land Act gave 200 acres of land to families that met certain criteria.

Logging was a huge industry when Muskoka was initially settled, and the government collected timber dues on all pine timber taken, which was highly profitable.

Alexander P. Cockburn was the founder of the Muskoka Navigation Company, and was responsible for bringing steamships to Muskoka.

One of the original steamships is still running and is currently offering passenger cruises.

The first resort in the area was built

by William H. Pratt and was called the Rosseau House. Guests came from all over England and North America to visit.

The popularity of this first resort le to the building of several more resorts.

While tourism during the Great Depression and WW2 declined, it started booming again after the war. People started to vacation in Muskoka once again, because going to a war ravaged Europe was not an option. TM

ASPEN VALLEY WILDLIFE SANCTUARY

Aspen Valley Wildlife Sanctuary is a very special charity.

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ENJOYING MUSKOKA’S BOUNTY: LO C A L F O O D A N D FA R M S

BY GABRIELLE TIEMAN

After what seemed like a very long and very cold winter, the opportunity to have access to locally grown produce is pretty irresistible. Soon farming season will be kicked into high gear and farmers markets and roadside stands will return to their summer homes and neighborhoods for another season. This is the perfect time of year to reflect on the food you consume daily and discover how you can help support your community and local food scene by adding more locally grown foods to your diet.

Eating locally grown foods has always been a benefit for both the consumer and the community farmer base. With Muskoka’s growing local food scene, there is no reason not to try your hand at eating fresh, natural produce harvested from your own neighbourhood. By doing so you are not only supporting the farmers in your area, but adding the many benefits of locally grown food to your body.

Grenville Farms is a perfect example of a farm that benefits both the Muskoka area and simultaneously provides consumers with healthy eating options. The prolific market garden run by experienced farmer and past geologist Dianne Kretschmar and her family has offered a wide range of what they call “beyond organic” produce for over 35 years. Situated in Severn Bridge, a small community in the town of Gravenhurst, Ontario, Grenville Farms’ five acre property is known for producing free range

chickens and pasture raised meats, bedding plants, organic vegetables and lush herb gardens. Kretschmar told Savour Muskoka bloggers that she “believes we live in a world that has a need for more diversified, local food,” and as one of the produce suppliers to some of the top hotels and resorts in the area, Kretschmar is making a step towards expanding this eat-clean mantra and local movement outside of her community.

Determined to attract the attention of both the locals and tourist community of Muskoka, garlic farmers Janice and James Jones are combining their message of eating healthy and local and combining it with a little bit of humour and a really great product. Farmers and owners of the small market farm Big Ass Garlic in Baysville, Ontario, the Jones’ strive to produce only top quality and healthy farm fresh garlic and pickled products – and who doesn’t love garlic? Now expanded to >>

TODAYMAGAZINE.CA 41

include a full commercial kitchen, Big Ass Garlic regularly processes over 8,000 pounds of garlic and pickled products that can be found at the local farmers markets in the Muskoka area and in the specialty food areas of the local Sobeys food chains.

Channeling and packaging the sweeter side of Muskoka is Boards Honey Farm, a destination stop for any honey lover and organic product connoisseur. Notoriously considered busier than the bees, owner and beekeeper Anne Board has evolved her originally small honey farm in Restoulle, Ontario into an educational excursion on beekeeping and a gift haven for the honey lover. Whether it is a chance visit or a scheduled tour during your vacation, Boards Honey Farm encourages all ages to take part in the farm, learn about hive activity and harvesting and even harvest their own fresh honey. Prices begin at $3.25 for a small hexagonal jar and run upwards to $120.00 for a 10kg pail. Beyond their honey treats, the farm offers gourmet condiments, candles and natural cosmetics – all made from natural ingredients found on their farm or similar locations. Famous for the all-natural skin and hair products – the honey shampoo and conditioner with herbal infusions and natural bases have people returning summer after summer and the natural bug spray is a favourite for families with young children – will change the way you not only see local food, but local, earth friendly products as well.

Not a fan of honey? Let Hubbert’s Maple Products cater to your other sweet tooth. Hubbert’s family run business supplies only the finest, 100% pure and natural quality Canadian favourite – maple syrup. But this beautifully maintained maple farm is a far cry from your average local sugar bush. This 580 acre property is a symbol of modern production with a pipeline operation of over 11,000 tree taps which work to produce over 15,000 litres annually of what has come to be known as Ontario’s finest maple syrup. But don’t let the production

speak for itself – Hubbert’s owner Bill Hubbert is a three time winner at the Royal Winter Fair World Championships for his products. Drop in for a tour, pick up a gift basket or grab a sample during your next trip through Sundridge, Ontario – you will not be disappointed that you did.

With a surplus of farms and produce to discover, scheduling every one of them into your Muskoka vacation can be a daunting task. Making eating local more convenient, and more of a one-stop shop, are the farmers markets and pop-up food and roadside stands moving into the area over the Victoria Day weekend and staying for the summer. Operating on different days of the week to accommodate different travelers, all of the markets and stands support multiple local farmers striving to make our plates a little fuller and cleaner.

The Bracebridge Farmers Market opens at the beginning of the May long weekend and will run every Saturday from 8:30 a.m. – 1 p.m. until the Canadian Thanksgiving Weekend. Located in Memorial Park, the market will showcases over 10 vendors and feature locally farmed products and specialty items including gluten free baked goods, fusion glass jewelry, handmade granite gifts, low sodium condiments and naturally raised, grass fed cuts of beef to name a few.

If you can’t make it during the weekend or you’re a local wishing to do more grocery shopping outside of the supermarkets, Bala Farmer’s Market accommodates the Monday crowd. Located in picturesque Bala, Muskoka, the parking lot Farmer’s Market opens June 22 and will operate until August 31. Similar to the Bracebridge Farmers Market, Bala’s will feature a combination of locally raised meats and produce as well as homemade gifts, organic body treatments and hand crafted collectibles so you can take home a piece of Muskoka.

For a full list of local farms and farmers markets in the Muskoka Region, visit savourmuskoka.ca and find out how you too can support local produce and food consumption. TM

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MAGICAL MOMENTS AT SANTA’S VILLAGE

It was 60 years ago that Santa Claus—not as young as he once was—decided he needed to vacation in a warmer climate. He chose Bracebridge, a community located on the 45th Parallel exactly halfway between the Equator and the North Pole.

And so Santa’s Village, Muskoka’s most famous and popular family destination, was born. Six decades of fun and fantasy have followed. >>

BY ANDREW HIND & MARIA DASILVA

TODAYMAGAZINE.CA 51

HERE ARE SIX FUN FACTS ABOUT SANTA’S VILLAGE, ONE FOR EVERY DECADE OF THE PARK’S EXISTENCE.

1

Roger Crozier is best-known for his illustrious career as a goalie for the Detroit Red Wings and Buffalo Sabres.

He won the Calder Trophy as best rookie in 1964 and won the Conn Smythe award for Most Valuable Player in the playoffs the following year. Before that, however, this Bracebridge native worked at Santa’s Village operating the Candy Cane Express train.

2

The Candy Cane Express is almost 70 years old. This replica of a 1950s CN diesel engine made its debut in 1956 at the Eaton’s Toyland located on the sixth floor of the department store at Yonge and Queen in Toronto.

It was later purchased by Santa’s Village and has been a fixture ever since. The merry-go-round also came from Eaton’s Toyland.

3 4

Santa’s summer cottage and the hillside chapel are original, and have hardly changed in the sixty years since opening.

The chapel, within which one is reminded of the true spirit of Christmas, was sanctified by a priest before opening.

The bell in the steeple comes from an early Bracebridge schoolhouse that has long-since been demolished.

The deer shading themselves contentedly in their enclosure aren’t reindeer—Santa explains that Rudolph and his companions don’t do well in the warm Muskoka summers—but rather are Fallow Deer native to temperate Europe. The park’s original deer were tame white-tail deer.

5

Though he no longer accompanies Santa on his summer vacation, Snowbo, Santa’s reindeer-herding Samoyard dog, was one of the stars of the park for decades. Snowbo greeted guests to Santa’s cottage and was featured alongside his master on advertisements and merchandise. There were even a series of children’s books written about Snowbo.

6

The wishing well has been granting wishes since 1955, the very year the park opened. It’s a quaint reminder of an era when the park was inhabited by characters that had stepped out of nursery rhymes and storybook tales, among them Old Mother Hubbard, Humpty Dumpty, Cinderella and Prince Charming, Alice and the Mad Hatter from Wonderland, and even Little Miss Muffet.

Santa’s Village opens for the season on June 13th. New for 2015 is a children’s aerial adventure park on Elves Island, suitable for kids as young as three, and expanded features at Muskoka Tree-Trekking and Zip-Lines, such as an enhanced obstacle course, a new zip line course and, for the extreme adventure seeker, a jump tower that will have platforms at 40 feet and 70 feet where participants can “ jump off ” platforms with the use of a Quick Jump system.

July 25 will be the inaugural Summer Santa Fest, a notto-be-missed street festival to be held in Bracebridge’s downtown core.

Register at santasvillage.ca or like Santa’s Village on Facebook to qualify for Santa’s Village promotions and specials throughout the summer. TM

TODAYMAGAZINE.CA 53

A World-Class

Waterfront

Destination

Gateway to Adventure

“

The 1000 Islands boat tour was fantastic, a definite ‘must do’ on your list. Bring your sun hat, sunscreen and your camera. We packed our lunch and enjoyed a picnic on the grounds of Boldt Castle...where there are a number of tables. It was a beautiful way to spend the day.”

Amidst Gananoque’s small-town, friendly atmosphere, enjoy the many wonderful things to do in and around the area.

GANANOQUE BOAT LINE CRUISE

THOUSAND ISLANDS PLAYHOUSE

Discover lost treasures below the water’s

nestled on the banks of the st. Lawrence river,

surface, cruise past Boldt Castle, witness

the thousand Islands Playhouse theatres offer

lavish homes on Millionaire’s row and see

six months of engaging entertainment, in one

the old haunts of vagabonds & villains.

of Canada’s most beautiful theatre settings.

Featuring 1-hour, 2.5-hour and the 5-hour

1000islandsplayhouse.com

stop-over cruises. ganboatline.com

1000 ISLANDS HELICOPTER TOURS

SMUGGLER’S GLEN GOLF

1000 Island Helicopter tours is the newest

tee off at Eastern ontario’s premier rated

attraction offering the most spectacular views

golf courses. the course design takes full

of the islands through three unique tours.

advantage of the rugged Canadian shield

Featuring the 1000 Islands, Boldt Castle and

landscape of high granite cliffs, tall white

two Castle tours, this is an adventure you

pines, & interesting scenic elevated tee-offs.

won’t want to miss. fly1000islands.ca

smugglersglen.com

Tickets on sale at our Welcome Centre

Welcome Centre open in 2014, the Gananoque Welcome Centre is conveniently located in Gananoque and offers visitors a go-to center for tourism information and to purchase attraction tickets. our knowledgeable and wellacquainted staff can offer first-hand advice on making your visitor to Gananoque and the 1000 Islands a memorable one. A number of local and regional attraction tickets can be purchased directly at this facility.

787 King St. East, Gananoque | 613.381.8427

Immerse in Activities As the official Gateway to the 1000 Islands, make your stay worthwhile, fun and fulfilling.

BoAtInG – Area marinas include Peck’s Marina, Clark’s Marina & Brennan Marina

1000islandsheritagemuseum.com

CAsIno – oLG Casino thousand Islands olgslotsandcasinos.ca/olg-

sCuBA DIvInG – Thousand Island Pleasure Diving

casinos/thousand-islands/

islanddiver.ca

CyCLInG – 1000 Islands Parkway trail waterfronttrail.org

sHoPPInG – Downtown Gananoque

ExPLorE – rideau Heritage route rideauheritageroute.ca FIsHInG – Charter, leisure & fishing tournaments available HIKING – Frontenac Arch Biosphere fabexperiences.ca KAyAKInG – 1000 Islands Kayaking 1000islandskayaking.com MInI GoLF – Putt n’ Play

MusEuM tours – Arthur Child Heritage Museum

gananoquedowntown.com

sKyDIvInG – skydiving Gananoque skydivegan.com sPAs – Located at Gananoque Inn, Colonial resort & spa and the Glen House resort

Discover more at 1000islandstourism.com

LITTLE NORWAY

By Andrew Hind and Maria DaSilva On April 9, 1940, Nazi Germany attacked neutral Norway with overwhelming force. The tiny Norwegian armed forces, equipped mostly with obsolete equipment and unprepared for war, had little hope of standing up to the invasion and even the intervention of an Anglo-French expeditionary force could not alter the outcome. King Haakon VII, his family, and members of the government had fled the country to establish a government-in-exile in England. Many Norwegians followed suit in order to continue the fight against the Nazis, either making the dangerous crossing of the North Sea aboard fishing boats or with British commandos returning from raids. >>

TODAYMAGAZINE.CA 57

THE LITTLE NORWAY MEMORIAL SERVES TO REMIND US OF A DARK PERIOD IN HISTORY WHEN THE ENTIRE GLOBE WAS EMBROILED IN THE MOST VICIOUS OF WARS.

Despite the fact that their country was occupied, the Norwegians made a substantial contribution to the Allied victory in 1945. Thirteen vessels of the Royal Norwegian Navy escaped to England in June 1940, and by war’s end the navy-in-exile had grown to 7,000 men and women crewing 50 ships. The huge Merchant Navy—38,000 men in 1,000 vessels—played a major role in the Battle of the Atlantic, and a 4,000 man Norwegian Brigade helped to liberate their homeland in 1945.

The Norwegian air forces—the Army Air Service and Naval Air Service, later amalgamated into the Royal Norwegian Air Force— played a similarly importantly role in winning the war. A shattered force after the German invasion, it had to be painfully built up from scratch. Much of this work of revitalization was done in Muskoka, where thousands of pilots and air crews received their training at a facility known as ‘Little Norway,’ located at Muskoka Airport just outside of Gravenhurst.

Today, Muskoka Airport is home to the Little Norway Memorial, which honours the memory of these brave men and women.

After the fall of Norway, only about 120 Norwegian Army and Naval Air Service personnel escaped to England. The decision was made for the Norwegian air forces to come to Canada where they could be retrained and reformed. The original numbers were pitifully small, but many new recruits came forward to join them; some had fled Norway, while others were expatriates residing in the United States and South America.

At first, the exiled Norwegians established themselves in Toronto at Toronto Island Airport. The location wasn’t exactly ideal and it wasn’t long before the inherent dangers of training young fighter pilots in a city environment became apparent. On June 20, 1941, while taking off from Toronto Island Airport, a Norwegian-piloted plane collided with the ferry Sam McBride in Toronto Harbour, killing both the student pilot and instructor. Clearly a new home was required.

Many places were looked at, but it was eventually decided to move the Norwegian air training program to the Muskoka Airport, built in the 1930s as a Depression-era “make work” project for unemployed men. In May 1942, Muskoka Airport was leased from Canada. The facilities grew to include three runways, hangars, and a collection of log buildings reminiscent of those found in Norway to house airmen and support their training. The cost was born by the huge Norwegian merchant marine, one of the largest in the world.

The Norwegians also purchased a 430-acre recreational retreat east of Huntsville called Interlaken, now the Olympia Athletic Camp at Limberlost. To the Norwegians, it was known as “Vesle Skaugum”, or ‘Home in the Woods’, the name of the Norwegian King’s residence.

This facility was used primarily for rest and basic training. Norwegians escaping from occupied Europe would arrive here to be ‘fattened up,’ strengthened physically with hiking and exercise, trained in the rudiments of military life, such as drills and marching, and given training in marksmanship and orienteering. They would then go on to advanced training at Little Norway, either as pilots or grounds crew.

Training continued at Muskoka until February 1945, by which time it was clear the war in Europe was in its final act and that Norway would soon be liberated. The RNAF moved their camp to England, in preparation for the final move back to its native land.

By the end of the war 3,300 Norwegian officers, air crew and ground personnel had been trained at Little Norway. Over the course of the war, Norwegian aircrews shot down more than 225 enemy fighters, while sinking six submarines and damaged five more. The contribution to victory was impressive, and could not been made had the RNAF not had a facility to rearm, re-train, and reestablish itself.

In recent years the Royal Canadian Legion, working with the District Municipality of Muskoka and the Norwegian and Canadian governments, began planning a memorial to Little Norway at Muskoka Airport. The purpose of the project was twofold: to recognize the historical significance of the Royal Norwegian Air Force training program in Muskoka during the Second World War, and to establish a new cultural heritage attraction at the airport. A ceremony announcing the project took place on May 8th, 2002, the fifty-seventh anniversary of Norwegian Liberation Day. On hand were King Harald V and Queen Sonja, hundreds of Norwegian veterans, and many Canadian dignitaries.

Five years later, the Little Norway Memorial was complete. The memorial itself—a proud upright stone with heritage plaque—stands outside the airport terminal. Enter the building to access a small but informative museum. A brief documentary film detailing the Little Norway story and the contributions made by the Norwegian airforces adds context to the artifacts, exhibits and photos that line the walls. A book of reminiscences by veterans adds poignancy; after five long years away they longed for home and their families. Admission is free.

The Little Norway Memorial serves to remind us of a dark period in history when the entire globe was embroiled in the most vicious of wars, of the important role Muskoka played in World War Two by hosting the Royal Norwegian Air Force. TM

TODAYMAGAZINE.CA 59

GET WHAT YOU WANT FOR THE LOW PRICES YOU LOVE

www.grabjab.com

HIKING MUSKOKA MUSKOKA IS THE PERFECT PLACE TO GET OUT AND EXPERIENCE NATURE. THE AIR IS CLEAN, CRISP AND FRESH, AND NATURE ENGULFS YOU WHEREVER YOU GO. THE LAND IS DOTTED WITH HUNDREDS OF LAKES, A NEVER ENDING BLANKETS OF TREES (OF ALL DIFFERENT SPECIES INCLUDING SPRUCE, PINE, POPLAR, BALSAM AND BIRCH), AND THERE ARE SPOTS THAT ARE SOOTHING TO BOTH THE BODY AND MIND. HIKERS HAVE OVER TWO HUNDRED AND FIFTY SPECIES OF BIRDS, FIFTY TYPES OF MAMMALS AND TWENTY-FIVE SPECIES OF AMPHIBIANS TO DISCOVER. >>

TODAYMAGAZINE.CA 61

T

There are endless trails to get out and explore, and they all range in difficulty and length, from family friendly strolls to tough hikes with hilly terrain. There are trails for hikers, bikers and even horseback riders. Whichever trail you choose, there is something special about heading out and exploring Muskoka’s natural landscape. Many trails will lead you out to stunning viewpoints so you can take in some of Muskoka’s sweeping vistas.

Practically speaking, when you head out on a hike, make sure to wear comfortable shoes, bring snacks, water and a camera, and be sure to let someone know your hiking plans, as cell phones will likely not work when you get out onto some of the trails.

ROSSEAU

BRACEBRIDGE Bracebridge Bay Trail This is a short trail (1.5km) that begins at the Bracebridge Visitors Centre and follows the bay around to the falls. This trail also features informational plaques along the trail, which will enlighten hikers regarding the history of Bracebridge.

Bracebridge Resource Management Trails This set of trails varies in length from 3km to 8km. They are said to be some of the most scenic trails in the area. The centre, where parking is available, is off of Highway 11. These trails are rated easy to moderate.

Skeleton Lake Fish Hatchery Trail Trail is 1km of level gravel path and is accessible off of Hatchery Road. This former fish hatchery used to produce trout to release in local lakes and streams, but closed in the early 1990s.

The path will take you past the area where work is being done to naturalize the site, and you will pass several different habitats on your way.

Wilson Fall’s Trail This trail stretches 2km to 5km. The highlight of this trail is Wilson’s Creek Falls, which is 41 feet high. A bridge will take you right over the falls for a stunning view. There are various access points, but the trailhead is located at Macaulay Public School on Cedar Lane. This is one of the more difficult trails, as it features a lot of steep hills.

PORT CARLING

Strawberry Point Trail Parking for this trail is on Strawberry Bay Road. The trail stretches though the woods and eventually leads to an area that will give you a panoramic view of Lake Muskoka. The trail continues on and eventually leads you to a spot that is great for swimming or picnicking.

Hazelwood Trail This trail is 5km return and once served as a link between Port Carling and Port Sandfield. The trail passes through a forest, between bluffs and beside a pond. It is of moderate difficulty. A parking lot can be found off of Hazlewood Road.

Huckleberry Rock Trail This is a 2.5km trail that leads hikers to a scenic lookout over Lake Muskoka. The trail can be accessed from Milford Bay Road. Along this trail, you’ll find some of the oldest rocks in the world, some of them dating back millions of years.

GRAVENHURST

HUNTSVILLE

Hahne Farm Trail This is a series of short trails that loops around a marsh, giving hikers a beautiful view. Parking is available under the water tower in Pine Ridge.

Avery Park Trail This is a short trail that leads hikers through a beautiful old forest. It is about 1km long and can be accessed from Yonge Street.

Memorial Park Trails These trails are in Southeast Huntsville and wind through forest and eventually along the Muskoka River. Trails are accessed from the Centennial Centre.

Fairy Vista Trail This 3.4km all season trail will bring you through fields, forests and wetlands. It can be accessed by going to the corner of Hwy #60 and Fairyview Drive. This trail is paved, so it can be used for hiking, cycling, rollerblading and is wheelchair accessible.

Hunter’s Bay Trail Parking is available at Avery Beach at the lake side of Yonge Street. This 3.8km trail is part of the Trans Canada Trail, and is good for walking or cycling. The trail stretches along the river, and there is a 450-foot section of it that actually floats on Hunter’s Bay, making it a great place to stop for a swim.

Brydon’s Bay Trail Parking for this trail is on Old Portage Road. The trail follows a family friendly, 2.3km loop, and wanders through an old pine forest.

Old Stone Road Trail This old trail was once used as an old wagon path between Bala and Gravenhurst. This trail is 6km one way and goes mostly through forest and over the occasional marsh. The trailhead is one Muldrew Lake Road.

BALA Cranberry Trails This 14km of trails wind through some interesting geography, ranging from wetland to rock to forested area. Parking is available at 1074 Cranberry Road.

More information can be found at: Muskoka Trails Council www.muskokatrailscouncil.com TM

MUSKOKA EVENTS

HERE.SEE.DO FATHER’S DAY BEER CRUISE June 20th in Baysville Take your Dad on a cruise aboard the historical SS Bigwin. He can enjoy some local brews from Lake of Bays Brewing Company this Father’s Day. The cruise will be departing from the Baysville docks. *Must be of legal drinking age.

Get more information at ssbigwin.com/beercruise

MUSKOKA RIBFEST July 24th to 26th at the Muskoka Wharf in Gravenhurst Nothing can be better than enjoying a beautiful day with the family and digging into some fresh award winning ribs! Bring the entire family out to enjoy great food, awesome live entertainment as well as plenty of free giveaways! General admission to the event is free. For more information checkout muskokashows.com

ANNUAL FATHER’S DAY CAR SHOW June 21st Bracebridge What more could a father ask for than great food, oldies music and over 100 special interest vehicles? Enjoy downtown Muskoka and have a fabulous Father’s Day Sunday with your father, family and friends.

Visit downtownbracebridge.com for more information

SESSION MUSKOKA CRAFT BEER FESTIVAL August 1st in Bracebridge The 7th annual craft beer festival will sure be another amazing day, full of entertainment, food and drinks this is a must attend! There will be over 30 Ontario craft breweries on site. They will be serving beer, wine, cider and spirits throughout the event; also don’t forget to check out the annual brewmaster olympics! This is a 19+ event, ID will be required.

Check out muskokabeerfestival.ca for more information.

TIM HORTON’S TORC BOAT RACES June 27th and 28th in Gravenhurst This sporting event will be sure to please any sporting fanatic. The event will showcase custom built crafts ranging from Sea Fleas to Hydroplanes and even Classics. The event will take place in Gull Lake Rotary Park from 10am – 5pm each day.

For some more details please visit Gravenhurst.ca STRAWBERRY SOCIAL AND STEAM-UP DAY July 1st at Muskoka Heritage Place, Huntsville Enjoy free strawberry scones, Canada flags, tattoos and stickers while being entertained by the many costumed narrators, historical demonstrations and strolling musicians, as the Portage Flyer gets all “steamed-up” for the season!

Gain information about this and other great events at discovermuskoka.ca NUIT BLANCHE NORTH July 11th in Huntsville With more than 7,000 people flooding the streets of Huntsville last year, 2015 should be even bigger and better for Nuit Blanche North. Come enjoy a collection of contemporary artistic activities throughout Huntsville’s downtown core. This multi-art street festival should be circled on your calendar this up coming summer!

Please visit nuitblanchenorthhuntsville.wordpress.com for more information MUSKOKA ARTS AND CRAFTS SHOW July 17th to 19th in Annie Williams Memorial Park With an anticipated 20,000 guests this years craft show is going to be a must attend event. Art enthusiasts will be able to enjoy exhibitors from Muskoka, Ontario and other regions around Canada in the beautiful park setting. Admission to the show is by donation.

Please visit muskokaartsandcrafts.com for more information

32ND ANNUAL BRACEBRIDGE ANTIQUE SALE August 21st to the 23rd The 32nd annual Bracebridge Antique Sale will be a great place to find a ton of unique antiques, whether your interested in just checking out the event or buying that unique piece for your home. Admission is 5$ for the entire weekend.

For more information visit waybacktimes.com 2ND ANNUAL MUSKOKA INDEPENDENT FILM FESTIVAL August 27th to the 30th in the Village of Rosseau Come enjoy many features, shorts, animations and many more during this amazing festival. You will be able to enjoy many different types of films and celebrate humour from around the world!

Visit rosseaucultureandarts.com for more information MUSKOKA STEAMSHIPS THANKSGIVING DAY CRUISE October 12th in Gravenhurst Enjoy Lake Muskoka and the wonderful fall colours. Enjoy a wonderful meal aboard the R.M.S Segwun. This annual Thanksgiving Day Cruise is an amazing and unique way to spend time with your family and loved ones. For more information please visit discovermuskoka.ca BALA CRANBERRY FESTIVAL October 16th to 18th in Bala This festival has been awarded in the Top 100 Festivals and Events in Ontario. With live entertainment, cranberry marsh tours, watercross racing and even pig races! There are many activities for the entire family to enjoy. Make sure you circle this festival on your calendar as this is a can’t miss event.

Visit balacranberryfestival.on.ca for more information TM

TODAYMAGAZINE.CA 65

KC KRATT

On the Waterfront

New hotels and restaurants. Sunset cruises and river history tours. Free weekly concerts and yoga classes. Waterside happy hours and dining. Ice bike, kayak and stand-up paddleboard rentals. Buffalo is having more fun on its expansive shoreline than at any other time in its history. Over 1 million visitors converged on the city’s waterfront last year thanks to $300 million in new development, from the HarborCenter sports and entertainment complex to the 35,000 square foot Ice @ Canalside rink.

This once-in-a-lifetime transformation is the focal point of Buffalo’s renaissance.

Buffalo is starting to capitalize on its potential as a

playground for the active.

THE ACTIVETIMES.COM

Kim Weber Queen City Ferry “Awesome ride from Templeton’s Landing down to the river and back. Got a great Sunset view as we headed into the lake from the Buffalo River. Crew was great!!

You owe yourself a ride on this wonderful asset @ Canalside”

CANALSIDE

JOE CASCIO

A T R AV E L E R ’ S R E V I E W

Wonderfully relaxing spot ERIE BASIN MARINA

Reviewed by James G, a TripAdvisor traveler » London, Canada » October 16, 2014

“The Marina is one of Buffalo’s special gems. There are always boats coming and going. The flowers are lovely and well cared for. Parking is rarely a problem. While it’s lovely for a stroll along the waterfront at any time, it especially comes into its own at sunset. The views across the water are outstanding, usually with rich color. It’s a very relaxing place to visit”

A T R AV E L E R ’S R E V I E W

A T R AV E L E R ’S R E V I E W

BUFFALO NAVAL PARK

(716) FOOD & SPORT

“Buffalo’s Naval Park is Awesome”

“Most amazing sports bar I’ve ever been in!”

“What an incredible surprise. Beautiful memorials, several ships that you can tour, great view of the lake. I only wish we had more time there.”

Reviewed by David W, a TripAdvisor traveler » Mineola, NY » February 18, 2015

Reviewed by Buffalo1949, a TripAdvisor traveler New Jersey » December 15, 2014

THERE IS NO SHORTAGE OF THINGS TO DO, EXPERIENCE AND SEE DURING YOUR VISIT TO WESTERN NEW YORK; WHATEVER KIND OF ACTIVITY YOU SEEK, INDOOR OR OUTDOOR, ACTION PACKED OR CALM AND RELAXED, THERE IS CERTAINLY SOMETHING FOR YOU. FROM THE EXCITEMENT OF THE SENECA CASINO PROPERTIES TO EXPLORING THE SHOPS AND RESTAURANTS OF ELLICOTTVILLE TO THE ADVENTURES AWAITING YOU IN THE ALLEGANY MOUNTAINS, WESTERN NEW YORK REALLY DOES HAVE IT ALL.

TODAYMAGAZINE.CA 69

FABULOUS FIVE UNDER ONE ROOF From quick food, take-away to luxurious fine dining experiences, the Seneca Niagara Resort & Casino has it all.

BY LYNN OGRYZLO | PHOTOS BY A.J. HARLOND $ - GREAT VALUE | $$ - UPSCALE CASUAL | $$$ - LUXURIOUS FINE DINING

THE WESTERN DOOR STEAKHOUSE Reputed to be the best steakhouse in Western New York. The Western Door offers a full range of dishes to satisfy the most earnest carnivore. Expect the beefiest flavour to come from the Bone-In Rib Eye or Bone-In Fillet Mignon, the most luxurious meatiness from the CastIron Porterhouse or the Foie Gras & Truffle Burger and the most tender mouthful from the Kobe Filet Mignon or the Rack of Local Lamb.

Add seafood to your steak for a dinner of Surf & Turf. Impressive wine cellar is heavily stocked in full-bodied reds for a perfect steak dining experience. Must-try non-steak dishes include Mushroom Flatbread, Lobster Mac & Cheese and the chef ’s special, Pork & Polenta.

PRICE: $$$ HOURS: Open 7 days a week at 5 p.m.

RESERVATIONS: Recommended, 1-877-873-6322 >>

TODAYMAGAZINE.CA 71

THE THREE SISTERS The twenty-four hour taste sensation, The Three Sisters from Seneca legend were the three main life-sustaining crops of corn, beans and squash. Today, the menu has grown well beyond those three ingredients and offers a wide range of delicious dishes. Start the morning right with sizzling Steak & Eggs, bulging House-Made Omelets or luxurious Nutella Stuffed French Toast. Lunch options are a dizzying array of dishes; Baltimore Crab Cakes, Buffalo Chicken Wings and Montreal-Style Poutine. From the sandwich board, try the local Beef on Weck, the juicy Reuben or the popular Turkey Club. Salads are large and creative, burgers are a whopping half-pound of certified Angus beef and desserts are seductively irresistible. The cafe spills into the open-air lobby for opulent dining or take a seat inside the cozy cafe.

PRICE: $ HOURS: Open Monday through Friday at 11 a.m., Saturday and Sunday at 9 a.m.

RESERVATIONS: Not necessary

KOI ASIAN CUISINE Open for dinner only, Koi is the perfect spot to savour the exotic, elegant flavours of Asian fare. Start in Thailand with a steamy bowl of Thai Tom Yum Soup, experience Japan with Teriyaki Chicken, walk through the flavours of China with Black Pepper Tenderloin Beef or let a dish of Crab Rangoon take you to Hong Kong. It’s Asian Fusion at its best! Clean modern décor and sultry lighting with a center open kitchen for full view of the chopping, rolling, steaming and searing.

Enjoy the culinary theatre or linger by the fireplace.

PRICE: $$ HOURS: Open Sunday, Monday, Tuesday, Friday and Saturday at 5 p.m. Closed Wednesday and Thursday.

RESERVATIONS: Recommended, 1-877-873-6322

THUNDER FALLS BUFFET This large Marche-style buffet restaurant is already a food destination for its eclectic mix of dishes and specials. Every Thursday and

Friday evening is all you can eat Snow Crab Legs ($29/person, with Player’s Club Card) and Saturday and Sunday evenings is Prime Rib and Shrimp ($24/person, with Player’s Club Card). Clean atmosphere, colourful décor and an open concept means full view of the circular buffet and comfortable dining. Start at the salad bar, the carving station or the pasta station. Wood fired pizza oven means fresh, delicious pizzas to order. There is an Italian section offering beans and greens, lasagna and ravioli, an Asian section with hot pork, beef and chicken to go over fried rice or Asian noodles. There’s also a Buffalo cuisine section offering up typical dishes from the region like Buffalo Wings, Beef on Weck and Slovaki.

PRICE: $ HOURS: Open Monday through Friday at 11 a.m., Saturday and Sunday at 9 a.m.

RESERVATIONS: Not necessary

BLUES BURGER BAR Building your own burger may appear a bit daunting, but you can do it! Start with a half-pound of premium ground beef, select a bun, your favourite cheese, toppings that inspire you and pull the flavours together with a sauce of your choice. No one can top the Blues burgers except you! You can even choose from beef, chicken or a black bean veggie patty. Eat in or take out, you can call your order in and it’s ready when you arrive. Also on the menu is an irresistible Chicago Dog, juicy “Lucky Pulled Pork Sandwich” and delicious Italian Sub Combo. Must try the ice cream based milk shakes for a thick, retro flavour of lusciousness. Fries are hand-cut, extra crispy and can be enjoyed neat or topped with chili, cheese, BBQ Pulled Pork or loaded with bacon, cheddar cheese, sour cream, tomatoes, scallions and jalapenos. Atmosphere is totally relaxed with paper plates, cups, plastic cutlery and plenty of paper napkins to wipe the juices from your chin. Don’t miss the specials during Happy Hour, Mondays through Friday from 4 p.m. to 6 p.m.

PRICE: $ HOURS: Open seven days a week at 11 a.m.

RESERVATIONS: Not necessary TM

GOLFWEEK’S

BEST CASINO COURSES

DON’T SETTLE FOR ANYTHING LESS THAN Spectacular Discover Seneca Hickory Stick Golf, a Robert Trent Jones II masterpiece, with breathtaking scenery and challenging golf shots. Just minutes from Seneca Niagara Resort & Casino, Hickory Stick is the premiere course in the region.

Tee-up a 6-pack for just $300 Get six rounds of golf (no restrictions) valid for the entire 2015 season. Available now through April 30, 2015.

#12 Best Public Golf Course in New York State -Golf Magazine

Call and ask about Golf & Stay packages.

IT'S TIME TO PLAY

1-877-8-SENECA | SenecaHickoryStick.com

LEWISTON, NY

MEGALO

BY GABRIELLE TIEMAN

Megalomaniac Winery is nothing short of jaw dropping.

Original in their product, bold in their flavours and audacious with their branding, this groundbreaking winery continually crafts wines of distinction – but with a touch of sass.

This cheeky line is a daring turn for a Niagara homegrown – touting brand favourites SonofaBitch Pinot Noir, Bravado Cabernet Sauvignon, Narcissist Riesling and Bigmouth Merlot. But though Megalomaniac may use their unique branding and attitude to poke fun at the occasionally rigid and traditional Niagara wine industry, each wine remains loyal to the Niagara Region with their elevated homegrown characters; creating a truly unique reflection of a Canadian winery with a global perspective.

What began as strictly a retirement side venture for owner John Howard has since rapidly grown – evolving from a brand of limited quantity, hand-crafted wines made by some of the finest winemakers into an established world class award winning winery.

Megalomaniac’s 120 acres of vineyard on the Vineland Upper Bench in Lincoln has been cultivated and restored to its natural glory; boasting five varietals on premise and a newly constructed multi-level winery featuring an open concept tasting bar, retail facility, private tasting rooms and a rooftop terrace. The winery is even believed to rest upon the highest vantage point on the Niagara Escarpment between Milton and Niagara Falls; so no matter where you find yourself standing and in which direction you may glance, you receive incredible panoramic views of both the Niagara Region and Toronto and Niagara Falls skylines.

Howard, the former proprietor of Vineland Estates Winery and Executive Vice-President for Canon’s North American operations, is no stranger to the evolution and growth of industry. Under Howard’s innovative eye, Vineland Estate’s once petite winery grew into a highend operation with much acclaim; expanding vineyards

by 300 acres and growing production from its humble 2,000 case beginnings into a 50,000 case operation over the course of eight years.

Howard has done much the same with his newest venture. What began as a single vintage meant to help financially support his charity Kids’ Health Links Foundation, which provides computers for children in hospital so they can stay connected to family and friends, took off. And though Howard’s initial goal was to limit annual production to a few thousand cases while keeping the bottle price low, the winery has continued to grow exponentially; developing from 2,000 cases to roughly 35,000 cases in a few years and boasting a 50% compounded growth rate for four years running.

"I was going to spend my retirement f ly fishing, I was going to spend time in Bordeaux [France], and I was going to farm this property,” said Howard. “I wasn't really keen on the notion of making wine again. For me, I was done making wine in Canada; I had two Wine Chateux in France [With the Jeanoueix family, a dynasty in the wine industry]. So we did one vintage, where a portion of the proceeds would go to the charity, and called it Megalomaniac.

“I called it Megalomaniac frankly to poke fun at people in the wine business who take themselves too seriously,” said Howard. “And I didn't care, because it was only going to be one vintage. Everyone will know who I am poking fun at and in a year, it will be over.”

But the vintage sold out within 90 days and in tandem with the wine’s success, the foundation established a threshold. It became clear to Howard that the foundation could have a huge impact on children hospitals across the country.

The notion of taking it national came up, so he made another vintage. Today, neither the winery nor the foundation has ceased growth; with the foundation currently residing in 11 of the 13 children’s hospitals across Canada.

THE MANIAC "At the beginning, we were cautioned that wine journalists would beat us up pretty badly because of the name,” said Howard. “But our sense was that if we produced a really good wine at an affordable price, there would always be a place for that product. That has been a bit of a threshold; producing the best wines we can, but presenting them at a very affordable price. Our underlining theme is value and it is very important to us and our customers."

Following the success of the vintages, Megalomaniac quickly found themselves at the forefront of interest in the wine world. Their brilliant packaging – which portrays a faceless figure of a male executive wearing a bowler hat – received much acclaim in 2007 when Narcissist Riesling was singled out as the only individual design to earn double-gold honours at the San Francisco International Wine Competition under unanimous vote.

"I really think the branding struck a note with wine people internationally," said Howard. "To win gold, first you have to have more votes than anyone else from the tribunal, but to get double gold it has to be unanimous. It's a pretty big deal for Napa [Valley].”

Though Howard says he had no aspirations to expand the brand past its original concept, Howard said they had no choice but to build the new building – which opened in 2014 – to accommodate current and future growth. Rising upwards from the Underground Cellar Howard had constructed years previous to house farming equipment, a winery of esteem rose with one reoccurring theme: that it be Canadian.

“I wanted it to be Canadian,” said Howard. “And I wanted it to be organic. All of the stone is from the escarpment. Majority of the wood is Canadian. It’s supposed to look Canadian and I want it to look Canadian because we are in Canada. This idea of trying to emulate Italy, France; I don't get that. You want property that looks French? Buy in France!"

Though they farm a variety of Bordeaux varietals imported from France on the property, this passion for a true Canadian winery can be found flowing effortlessly among the grapes surrounding the vineyard – with Howard’s patriotism mirrored by the Crimson King Maple Trees that line the drive into the winery.

“Anyone who takes a photograph - there is a maple leaf in front of it," said Howard. "That's who we are. But it was natural that we would

have Bordeaux varietals here because of what we were doing in France.

Some of the same vine clones we have on our properties in France are planted here so it gives us an interesting dynamic."

The winery farms a traditional blend of Cabernet Sauvignon and Merlot on the home vineyard and an evolving crop of five varietals on the rolling fields of the main vineyard including all Bordeaux varietals – Cabernet Sauvignon, Merlot and Cabernet Franc – and Pinot Noir and Riesling.

“We are very keen on farming what we put into the bottle,” said Howard. “We want people to see that and see the commitment we have got in terms of owning and operating and maintaining the amount of vineyard that we have.”

The winery also features on premise labs and state of the art fermentation and barrel rooms for on-site wine tasting, testing and experimentation. Megalomaniac chose to invest in both high end cigar barrels and traditional round barrels for developing their wines – allowing their wine makers the opportunity to experiment and test aging and development components on the same grapes.

But expansions are not set to cease in the near future. Howard said the winery is currently working on the addition of an 8,800 square foot patio accompanied by large stone pillars that will surround the tasting bar and retail facility in order to help soften the concrete exterior and provide even greater views of the surrounding region. Another 1,800 square foot balcony will rest above and a 4,200 square foot roof garden that will offer a seating area with breathtaking views will adorn the top of the building. Howard said they are also looking to build an experimental kitchen for catered events and add drone technology into the vineyard for live profiles of the grapes. All renovations sit with the same goal of creating an all-encompassing Niagara wine experience.

“We really want people to come out here and have fun and get a perspective of Niagara that is traditional," said Howard. "If it wasn't for this industry, all of this land on the horizon could soon be planted with basements. We’ll always pride ourselves in protecting our Agricultural Heritage."

“We’re proud of our Niagara Heritage and we’re certainly proud of our Homegrown Wines!”

TODAYMAGAZINE.CA 75

THE WESTERN

DOOR

FOOD FROM THE HEART,DRINKS FOR THE SOUL From professional musician to top bartender, you can find the name Frank Ryan in the Buffalo Bartender’s Hall of Fame and you can see the man in the Seneca Niagara Resort & Casinos fine dining restaurant, The Western Door behind the bar, mixing the best drinks in Western New York.

“You have to be where people can find you,” says Frank. Probably a philosophy from his musical days but Frank has approached his bartending career in much the same way and it’s worked for him.

Just like mixing music notes together to make his runaway songs, Frank now uses all kinds of spirits, bitters, liqueurs and mixes to create his runaway drinks. His first award winning drink, the Crystal Clementine you’ll find on the Western Door drinks menu. He made it for me during this interview. Crystal Clementine: Svedka Clementine Vodka, DeKuyper Cheri-Berri Pucker and Orange Juice, a melody of tantalizing flavours.

Unlike most bartenders who mix drinks based on pure science, Frank mixes cocktails and infuses spirits purely for flavour. He’s a master mixologist proudly boasting that the first eight blended martinis on The Western Door drinks menu are his babies. The signature drink he’s most proud of is the Seneca Sweetheart. It’s the perfect blend of DeKuyper Watermelon, Bacardi Grand Watermelon and Pomegranate Juice. After sipping one I have to say it definitely falls under the category of eyes rolling to the back of your head delicious.

I wondered how a musician became an award winning bartender and he explains, “I started out mixing drinks every Tuesday night at home in my basement.” Well, that sounds to me like a band schedule but Frank is a very nontraditional bartender.

Behind the bar are two large glass jars with magical concoctions of marbles and fruit. These are Frank’s vodka infusions. Each year he plays with different seasonal fruit and you can look forward to tasting them in one of his specialty drinks. Frank poured me the strawberry infused vodka over ice and I immediately got a bold burst of autumn strawberries, you know the ones at the end of the season that are super, candy sweet? Oh Frank, try to resist mixing these, these are beautiful savoured neat, over rocks.

Like me, if you’re wondering about the marbles in a vodka infusion, Frank explains, “You fill the (infusion) jars with marbles until there are enough marbles to reach the top of the spigot. This means the fruit

UNLIKE MOST BARTENDERS WHO MIX DRINKS BASED ON PURE SCIENCE, FRANK MIXES COCKTAILS AND INFUSES SPIRITS PURELY FOR FLAVOUR.

never gets to the spigot to clog it up.” Another brilliant Frank Ryan invention that I’m going to use in the summertime with my own fruited waters. Thanks Frank.

I can’t help but wonder if any of this deliciousness spills into the kitchen but unfortunately, it doesn’t. The concept is that the drinks are an accompaniment to the kitchen, but never do the two intermingle.

I suppose that makes sense, although I can’t stop thinking of a strawberry vodka infused panna cotta (hint, hint Chef Joe!).

Western Door Room Chef Joseph Belardi is a relatively new chef brought in as part of the new culinary program at the resort. He may be young but he’s not inexperienced and he’s already making significant changes to the traditional fine dining restaurant.

“My secret is to start with the best (quality ingredients) and do it well. If you cook from the heart your food will be great,” says the Italian with just enough hand gestures to make you salivate over every word.

“When you’re paying $75 for Kobe beef, $44 for a porterhouse or $35 for a fillet, it’s got to be great.” Chef insists his beef is full of fine marbling and is dry aged for at least 48 days.

The Western Door is a popular steakhouse in Western New York State. The 200 seat restaurant can easily be grilling up 200 steaks on a weeknight and can almost double that on a weekend. So how does each steak get grilled to perfection? “Our steaks are simply seasoned, crisscrossed on the grill four-times then broiled to the customers liking. We don’t cook it in the oven where the air circulates all around it. We broil it so the heat is top down.” Besides a cooking method that gives him ultimate control, chef explains, “it’s either me or Tommy on the grill. Tommy’s great, he can tell the temperature of a steak just by looking at it.”

Chef Joe has added a few new dishes to the menu. A man with a love for comfort food, Joe has up-scaled his Pork and Polenta to gourmet levels. He starts with tiny slivers of raw garlic that he inserts into the bone-in (loads of flavour) pork butt. It’s then marinated for 24 hours, seared, submerged in pork fat, covered, and cooked low and slow for 8 hours to become fork tender. On the plate the pork is sitting on a polenta crouton rich in cream and roasted garlic. It’s dressed with shaved fontina and prosciutto. It’s Joe’s signature dish and even though it may be overshadowed in a steakhouse, it truly is out of this world.

On The Western Door menu you’ll find traditional dishes like Clams Casino with new additions like Chef Joe’s Lobster Mac & Cheese.

From a man who grew up making home-made pasta with his grandmother, this new reincarnation of everyone’s beloved comfort food includes large chunks of pink and white, sweet lobster, loads of lavishly creamed smoked cheddar cheese and a crispy topping of crumbs make from their popular focaccia bread.

Joe is an obsessed chef, he loves to read about other chefs like Thomas Keller and Anthony Bordain on his days off. He’s also a chef full of surprises. He dedicates his life to perfecting steaks but he secretly longs to sear the perfect fish. “When you get a perfect sear on that skin, when it’s cooked properly, it’s, well, there are no words for it. It’s just so good.” When most chefs cook food the way they like to eat it, Chef Joe cooks it until it’s the best it can be.

That’s real talent.

A typical evening at The Western Door could go something like this. Start with one of Frank’s martinis and a Chilled Seafood Tower of lobster, shrimp, King crab legs, clams and oysters. Sip and nosh in a lingering atmosphere with soft lights and the sounds of chiming silverware at work in the background. Next, a steak. Perhaps the popular 20-ounce Bone-In Rib Eye Steak with a bottle of Cabernet from the wine cellar. If you feel like it, you can add Diver Scallops, Alaskan King Crab or a juicy lobster tail. Wind down the evening with a light Crème Brûlée and one of Frank’s browns (bourbon, Grand Marnier or single malt scotch) For me? I like to buck the trend and dine in style with a Foie Gras Burger, a crock of Lobster Mac & Cheese and one of Frank’s signature martinis. The Western Door can be as casual as upscale allows. It can also be theatrical with tables that look over the gaming floor or if you don’t have a front row seat to the action, Frank will accommodate with a bit of inside theatrics; a tableside mixed, layered martini. The Man Overboard martini is a blend of Malibu Coconut Rum, Midori Melon Liqueur and Pineapple Juice. Just as a Caesar salad can be made tableside, Frank pours a shot of Gaetano Blue Curacao and Grenadine into the martini and it magically layers in the glass.

The Western Door may look a little formal, it may be a bit theatrical, it may offer the best food in Western New York, but it’s the friendliest place on earth to share a meal. TM TODAYMAGAZINE.CA 77

RHEA ANNA

A Rich Artistic Vibe

Buffalo’s creative roots run deep. There’s a rich artistic vibe that infuses the entire community, from the masterworks of the Albright-Knox Art Gallery to the regional treasures of the Burchfield Penney Art Center to small but influential institutions like Hallwalls, CEPA Gallery, Squeaky Wheel, Big Orbit Gallery and the Buffalo Arts Studio. That same vibe can be found in storefront galleries, mural covered walls and festivals and fairs – both old and new – devoted to the visual arts.

Experience the power of art in Buffalo.

“It may just now be getting buzz as a center for creative types, but Buffalo has been on the radar of art aficionados for decades.”

THE NEW YORK TIMES STYLE MAGAZINE

A T R AV E L E R ’S R E V I E W

ALBRIGHT-KNOX ART GALLERY

“Just GO – it was brilliant!!!”

“A real surprise…the quality and the breadth of work they have is amazing. Old masterpieces from the most famous global painters of all time through to contemporary work by the biggest international names in modern art. If you did not know you were in Buffalo you would only expect this level of quality in New York, London or Paris. Just blew us away with the variety.”

Reviewed by acrossthepond1, a TripAdvisor traveler » Toronto, Canada » August 23, 2013

A T R AV E L E R ’ S R E V I E W

What a great find!

BURCHFIELD PENNEY ART CENTER

Reviewed by E J, a TripAdvisor traveler Rochester, NY » October 19, 2013

“I would absolutely recommend the Burchfield. We stumbled upon it after visiting the Albright-Knox, and I’m so glad that we crossed the street to check out this small but wonderful gallery.”

RHEA ANNA

Hallwalls is a venue for presenting cutting edge culture in the form of visual art exhibitions and performances, in all disciplines, with a special concern for socially sensitive content.

CHARLES CLOUGH

A JOURNEY THROUGH THE PEOPLE’S PAST AT THE SENECAIROQUOIS NATIONAL MUSEUM THE SENECA NATION OF INDIANS The Seneca Nation of Indians is the largest of six Native American nations, which comprise the Haudenosaunee or Iroquois Confederacy, also commonly referred to as simply the Six Nations. The confederacy is a democratic government that pre-dates the United States Constitution. As the Seneca Nation is the Westernmost of the Six Nations, they are known as “The Keeper of the Western Door”. This door to the symbolic longhouse is shared with the other five nations which include Cayuga, Oneida, Onondaga, Mohawk, and Tuscarora, which are collectively called “Hodinöhsö:ni’” or “People of the longhouse”.

They are known as the People of the Great Hill or “Onöndowa’ga’:”, but referred to as Seneca with many spelling variations by the non-natives. The Onöndowa’ga:’ is comprised of eight different clans, with an animal side, or a bird side. “Lineage, or the blood line, is matrilineal (through the mother). So mothers, sisters, and daughters in the Onöndowa’ga:’ world define the family,” explains Sue Grey, External Relations Manager, Seneca-Iroquois National Museum. Members of the animal clans, which include the bear, turtle, wolf and beaver, marry those from a bird clan, including heron, hawk, snipe, and deer, to prevent marrying a family member.

Seneca keeps their rich history and proud traditions alive by promoting their culture through awareness, education, and festivities to encourage both natives and non-natives to learn about their interesting past. Unlike some other Native American cultures, Seneca has not assimilated entirely into mainstream, North American culture, and has even kept alive their own language that is separate from English. Today the Seneca Nation of Indians is comprised of a population of over 8000 enrolled members. They are the fifth largest employer in Western New York, creating thousands of jobs and playing an integral role in the region and New York State’s economy.

THE SENECA-IROQUOIS NATIONAL MUSEUM Visitors are invited to join the Seneca people as they are guided through a history of their past, and are presented with an informative overview of their culture and traditions. The collection of permanent and temporary exhibits provide guests with an introduction to the ideas and values that reflect those of the Onöndowa’ga:’ and Hodinöhsö:ni’ people.

The permanent exhibits deliver an exceptional analysis of the most important part of the Seneca’s roots and the history of the Six Nations. The “This Is Where We Walked Exhibit” guides visitors through a journey of the hardships endured by the Seneca Nation of Indians, and the challenges they faced with losing their homes, land, sense of community, and lifestyles. Attendees are welcome to check out two models of real Iroquois dwellings including a log cabin and a longhouse room, where they can learn about daily life as a member of the Seneca Nation. Additionally, the “Ga’säde:ngö (clans) - “Why Animals

and Birds” exhibit explains why these clans are an essential and lasting component of Hodinöhsö:ni’ culture.

Non-permanent exhibits are also vital to the changing curriculum of the museum’s programming, as there are always new and exciting presentations that cater to visitors of all ages with different interests. One of their most recent temporary exhibits during the later months of 2014, the “We Play Lacrosse Exhibit” attracted local lacrosse teams to the museum to learn about the history of their favourite sport and a background about the culture it came from. The Seneca museum also frequently hosts educational and leisure events open to the public. These include language classes, farmer’s markets, and spiritual wellness sessions to unite both native and non-natives by experiencing the traditional ways of life of the original settlers. A majority of the Seneca population continues to reside today in the Allegany Territory (Salamanca, NY) and the Cattaraugus Territory (Irving, NY).

VISIT THE SENECA-IROQUOIS NATIONAL MUSEUM Be sure to discover all that is offered at the Seneca-Iroquois National Museum during your next trip to Salamanca and the beautiful surrounding towns in the Allegany Territory. The area is rich in divine natural beauty and offers many activities in which to enjoy the spectacular scenery. The spirit of the Seneca-Iroquois Nations is kept alive at the museums’ superior exhibitions.

Authentic Native American made souvenirs are available for purchase at the museum’s gift shop.

Seneca-Iroquois National Museum is located at 814 Broad Street, Salamanca, NY 14779. For a current listing of hours or more information, visit senecamuseum.org TM

“THE ONÖNDOWA’GA:’ ARE WHO THEY ARE BECAUSE OF OUR RESILIENCY, OUR LANGUAGE, HISTORY AND CULTURE. ONCE ONE OF THESE DISAPPEARS, WE WILL DISAPPEAR AS A UNIQUE PEOPLE.” - SUE GREY, EXTERNAL RELATIONS MANAGER, SENECA-IROQUOIS NATIONAL MUSEUM

TODAYMAGAZINE.CA 81

DON’T SETTLE FOR ANYTHING LESS THAN

SPECTACULAR Just minutes away from Seneca Niagara Resort & Casino is Seneca Hickory Stick Golf, WNY’s premier course – a course so beautifully designed, it doesn’t stand “on par” with the region’s best courses… it soars like an “eagle” above them. So much so, the course was recently recognized by Golfweek magazine as one of the Best Casino Courses, and Golf magazine ranked Hickory Stick as #12 public course in the entire New York state area.

Located in scenic Lewiston, N.Y., Seneca Hickory Stick Golf Course offers 18 holes of championship-level golf on a challenging PGA-style terrain designed by world-renowned course architect Robert Trent Jones II, who has designed more than 270 golf courses in 40 different countries. For avid golfers this is sure to be on everyone’s “must-play” list.

Named to reflect the presence of rare and protected shellbark Hickory trees on site, Seneca Hickory Stick features a picturesque layout highlighted by tranquil lakes and ponds, native plants and grasses that are surrounded by large mature trees. The course fits in and feeds off of its natural surroundings to create an experience that those who play the course will appreciate and enjoy. It will take golfers on a unique journey throughout their round.

Several years in the making, the 257-acre, 7,026-yard course provides a test of skill and finesse for every shot. The largest hole is a massive 620yard, par-5 at the 11th hole, and the shortest hole – a 159-yard, par-3 at the 18th hole – presents a challenging water hazard. Additionally, Seneca Hickory Stick Golf Course features a unique double green at the ninth and 18th holes. It’s a fitting way to cap off the perfect round of golf.

No membership is required, and golfers are encouraged to purchase the Seneca Hickory Stick Loyalty card that provides benefits like discounted green fees, advance tee-time booking options and a special birthday bonus.

In addition, members of Seneca Resorts & Casinos Players Club can use their points earned through their casino play to pay for green fees, retail merchandise or food & beverage at Hickory Grill, located in the Clubhouse.

Call 1-877-8-SENECA and ask about Golf & Stay packages in conjunction with Seneca Niagara Resort & Casino. Visit SenecaHickoryStick.com for more details.

COOL ACTS HOT NIGHTS Feel the energy all summer with a lineup that features the biggest names and the best entertainment.

OUTDOOR SHOW

TERRY FATOR

June 19 at 7 PM June 20 at 8 PM

THE LAST SUMMER ON EARTH TOUR WITH BARENAKED LADIES, VIOLENT FEMMES AND COLIN HAY

CHAMPIONSHIP BOXING ON CBS SPORTS NETWORK

MOVE LIVE ON TOUR

NILS LOFGREN IS “SOLO ACOUSTIC”

June 26 at 8 PM

June 21 at 5:30 PM

PAT BENATAR & NEIL GIRALDO July 3 at 7 PM

FEATURING JULIANNE HOUGH & DEREK HOUGH

July 11 at 8 PM

July 4 & 5 at 8 PM

Seneca Niagara Events Center

Seneca Allegany Events Center

BRIAN MCKNIGHT July 18 at 8 PM

GRAND FUNK RAILROAD

July 25 at 7 PM

GLORIANA

August 1 at 8 PM

1-800-745-3000 JOAN JETT & THE BLACKHEARTS August 14 at 8 PM

MONTGOMERY GENTRY August 28 at 7 PM

IT'S TIME TO PLAY 1-877-8-SENECA | SenecaCasinos.com

GET OUTSIDE + GET ACTIVE OUTDOOR ACTIVITIES NEAR SENECA ALLEGANY RESORT & CASINO

Cattaraugus County is comprised of Olean, Salamanca, Ellicottville, Gowanda, Ashford and numerous other small towns. There are tons of different outdoor activities to partake in, and the best part is, there is something to do year round. Given it’s location in the Allegany Mountains, the activities are as varied as downhill skiing, golf and hiking. It’s a place that is not only picturesque, but a veritable outdoor playground.

DOWNHILL SKIING There are a couple options for great downhill skiing and they are only about a ten minute drive from the Seneca Allegany Resort & Casino.

Holiday Valley is a large ski resort located in Ellicottville, and has 58 day slopes and 37 night trails. Both day and night skiing are available.

There are slopes for all levels of skiers, as well as instructional classes for all ages. Rates vary on weekdays and weekends, and passes can be purchased for different time increments (4 hrs., 8 hrs., night, weekend) There are 13 chair lifts, and several lodges with food and drink options.

Ski rentals are available right at Holiday Valley if you don’t have your own equipment. More information at holidayvalley.com Holimont is also located in Ellicottville and is North America’s largest private resort offering 52 runs and 8 lifts. During the week, non members are allowed, rentals are available on location. More information at holimont.com

TUBING Just down the street from the Holiday Valley ski area is the Holiday Valley Tubing Company. The tubing area has 12 different lanes and a tow rope to get you up the hill. During open hours at Holiday Valley, there is a free shuttle service that runs to and from the tubing area. Winter time hours are Thursday and Friday from 4:30 to 9pm,

Saturdays 11am to 9pm and Sundays from 11am to 6pm. Make sure to dress warm and dress in appropriate snow clothing (no cotton). Prices vary depending on how long you want to slide for. More info at holidayvalley.com/explore-our-mountain/other-winter-activities-tubing

ZIPLINING/TREE TOP TREKKING SKY HIGH ADVENTURE PARK This aerial park sees you climbing through trees, up on platforms, and zipping from tree to tree. This all happens while you are harnessed in, so you get all the exhilaration and none of the danger. There are 13 different courses available, and they all range from very easy to very difficult. There is also a “climbing forest” and a mountain coaster that winds down through the mountains. Riders are able to control their own speed as well, so the ride can either be thrilling or a scenic glide. More information at holidayvalley.com/explore-our-mountain/ sky-high-adventure-park

CROSS COUNTRY SKIING/SNOWSHOEING/HIKING If you are not up for the fast speeds of downhill skiing, why not try cross-country? It’s definitely a great workout and when you are in Western New York, it will be scenic as well. The Allegany State Park is full of different trails that can be used for cross country skiing, snowshoeing or when the weather gets warmer, hiking. The park has 18 trails which span over 20 miles, most of which are used year round. Stop by the visitor center and grab a map so you can see an outline of all the trails and how to access them. A good reference is also enchantedmountains.com. Holiday Valley also offers cross country course area. To get to the hills on top, you need to buy a 2 ride cross country ticket. >>

TODAYMAGAZINE.CA 87

GOLFING There are numerous golf courses in the area: Double Black Diamond Course is a picturesque 18 hole, par 70 course located at the foot of the mountains.

St. Bonaventure Golf Club is located in Allegany, New York. 9 holes par 36.

Elkdale Country Club is a challenging 18-hole course located halfway between Salamanca and Ellicottville. It is a semi private course, you just need to make a tee time reservation.

Concord Crest Golf Course is located close to Seneca Allegany casino, just off Genesee Rd. There is wetlands, creeks, ponds and trees. It is a 18 hole course with a par 71.

Bird Run Country Club is located in Allegany and is a great 9 hole course if you are looking for a quick and fun round of golf.

RAFTING If you are up for a bit more adventure, why not go for a wild ride down the Cattaraugus Creek? Trips take about three hours and run from March 21 to May 17 on Saturdays and Sunday. Weekday trips are available, but only upon special request. Costs are either $50 or $40 a person, depending on the part of the river you raft on. All costs include a pizza party at the end of the trip and as a bonus, if the price is paid two weeks in advance of the trip, wetsuit rental fees are waived.

The rapids can be strong in this area, especially in early Spring. There are two different sections of river this company rafts on, and the one chosen for each trip is determined by water flow in the river. You’ll be rafting through the Zoan Valley State Forest Preserve, a very remote and beautiful area of western New York. Depending on which section of the river you are rafting, you’ll either encounter class II/II + rapids or III & IV rapids. More information is available at adventure-calls.com

CYCLING/MOUNTAIN BIKING There are tons of great trails to explore in the region, everything from paved paths to old railway lines to rough terrain for the mountain bikers.

The Allegany River Trail runs along the river and covers 5.6 miles through Olean out to St. Bonaventure University.

Allegany State Park has several miles of both paved and unpaved trails.

The Pat McGee Trail is an old converted railroad line. It winds 12.14 miles and is quite scenic.

State Bicycle Route 17 is part of a path that covers almost the entire state. The portion in this area runs parallel to Interstate 86.

For the adventurous mountain bikers, Holiday Valley offers a 4.5 mile race loop at the top of one of mountains. There is no cell service available, so you’ll need to use a map to find your way up and around once you get here.

There are maps available for download on enchantedmountains.com TM

The Buzz in our Gardens

ED HEALY

TERRY CERVI

Buffalo has blossomed into one of the great garden destinations in the United States. With an extraordinary “crystal palace” conservatory housing a bounty of blooms from around the world, the largest free garden walk in the entire country and a summerlong slate of open gardens, motorcoach tours, lectures, seminars and horticulture exhibits, Buffalo is a wonderful place to stop and smell the flowers.

A T R AV E L E R ’S R E V I E W

Go to gape. Stroll by century-old brick cottages painted in Lilly Pulitzer brights, back yards decked with whimsical birdhouses and Adirondack chairs just begging for a book. Take in the blossoms. And wish it were all yours.

Because the gardens on the annual Garden Walk Buffalo don’t belong to mansions with professional landscaping crews but, rather, to regular people.

CLEVELAND PLAIN DEALER

BUFFALO AND ERIE COUNTY BOTANICAL GARDENS

“Feast of Flora” “This is everything a botanical garden should be.

A lovely Victorian building designed by Lord & Burnham which opened in 1900, the Botanical Gardens, while showing a bit of wear, is still a grand site.

Each room inside has flora of different types and from different climates, all beautifully maintained. The orchids and bonsai are especially gorgeous. The large indoor waterfall and dragon topiary are magical treats.”

Reviewed by Betty Rae T, a TripAdvisor traveler Ahmeek, MI » July 24, 2014

THE SPLENDOR OF SPRING AWAITS AT ALLEGANY STATE PARK By: Jg Bailey

I

magine it; you step from the stuffy confines of your car surrounded by a world of rich evergreen and deep brown tones. You roll up your collar and zipper your jacket a little higher as the cool damp air of spring hits you with a sudden shock to the senses, but it’s a pleasant shock as it brings an instant memory of the deep rich scent of the wild and free air that you have been longing for. A wave of exhilaration washes over you as you realize, you’re here.

“

IT’S IN PLACES LIKE THIS WE ALL SEEK TO ROAM. WE ROAM IN THE WILD TO LOSE OURSELVES, IN A BID TO REDISCOVER OURSELVES AMONGST NATURE’S DIVINITY.

“

You’re in a place where you have been longing to be for many weeks now, outside of the confines of winter and once again free to roam. You’re in Allegany State Park, the heart of the Enchanted Mountains. You’ve parked at a trailhead, one of many in Allegany State Park’s 100 square mile wilderness; but this one you have never explored, so as with any adventure the excitement builds with every stride you take down this unknown path. You stride away from your daily routine, and the distance between you and the intimately known grind is ever increasing. With a growing lightness in your step, you are lured ever forward into the natural world while absorbing the majestic sights, the earthy smells, and the whispering sounds of the forest and streams that surround you.

The glistening gray wetness of moss laden rocks catches your eye as you pass through a soft meadow of green ferns that are beginning to unfurl for the ever increasing sunlight of growing days. Ahead a steep hollow, crowned with the solemn majesty of giant hemlocks that tower over a babbling run of clear cold mountain water with wide pools brimming with native brook trout. The melodious sing-song of nature’s avian choir swells in crescendo each day as the migration floats in on southern winds like an aerial flood overtaking the rich forest. Then in the near distance, a flash of black, so stark it seems as if darkness itself has come to life; and there you freeze still as stone, without breathing and with your heart racing you realize you are witnessing the first appearance of a wild black bear that has slumbered through the passing of winter’s cold.

It is in places like this we all seek to roam. We roam in the wild to lose ourselves, in a bid to rediscover ourselves amongst nature’s divinity. In our own unhurried time, each of us finds what we are searching for within ourselves. You may find it hiking miles of rugged trail abounding with wildlife, to witness incredible vistas unseen by scores of men, while you push yourself physically to unwind mentally. Or, perhaps you’ll find it roll casting a dry-fly upstream of a densely covered pool, the tiny fly and gossamer tippet gently kissing the water’s surface with a subtle dimple, and the fly drifts down on delicately rolling currents, bending around a sleek bolder into the slack water behind where a miniature monster lurks in the deep. In the end though, it doesn’t matter how you find it, it only matters that you take the time to look and renew. So, if this magical place sounds appealing, its splendor awaits you now – right now. You only have to take the first step to get there.

Whether you plan a short day trip to the Enchanted Mountains to witness the wonders of Allegany State Park, or you plan an extended stay for several days to immerse yourself in nature, you have a wide variety of options to take advantage of in your recreational pursuit. Don’t put off the opportunity to commune with the outdoors in solitude, or have a meaningful outing with family and close friends. If you enjoy hiking, fishing, cycling, mountain biking, jogging, canoeing, kayaking, birdwatching, learning, or dozens of other activities; there is something here of value for you, your family, and your friends. The park offers camping in cabins and full service cottages in early spring as well as campsites starting in May, or you can take advantage of upscale lodging accommodations with lively entertainment immediately adjacent to the park, and in the local area.

For more information including maps, events and lodging details visit nysparks.com, EnchantedMountains.com, and senecaalleganycasino.com. TM

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TODAYMAGAZINE.CA 91

MINTS & SOCKS

MUST HAVES FOR A GREAT WEEKEND

BY LYNN OGRYZLO

The rooms at the Seneca Niagara Resort & Casino are spacious and modern with the silkiest bed sheets, most luxurious bathrooms and magical views. My room faced north. I could see the snow covered buildings and ancient churches of Niagara Falls, New York and the Niagara Falls, Ontario skyline. The thundering Falls with a soaring cloud of billowing mist rose into the sky and drifted westward. The sight outside is sheer magic and drama, and so is it inside.

This is about a girl’s weekend away: no children, no husbands, no dishes and no cares in the world except each other and the amount of fun we can have. My friends and I try to do this every year, we’re not always successful but this year we hit it big.

The Seneca Niagara Resort & Casino is centrally located on the U.S.A., Canada border meaning it’s a short 90-minute drive from Toronto or Rochester and an ideal location for a girls weekend away.

Giddy like schoolgirls, we pile into one car and head out. The Seneca Niagara Resort and Casino has just undergone a $26 million gaming floor renovation complete with a culinary face-lift and an enhanced Spa. This is going to be a great weekend!

Everyone in our small party of four are coming for different reasons.

The resort fits with Debi’s wanting to be pampered sensibilities. It’s a self-contained entertainment complex that satisfies Julie’s wild side.

The gaming floor has limitless options giving Jeannie her lust for a thrill and the nine on-site restaurants feed my demand for eclectic dining. In addition to all of this, if we ever wanted to leave the casino, it would be for the unlimited shopping options that are within a few minutes drive. I’m thinking a weekend may not be enough.

Friday night we start the weekend with a show in The Bear’s Den. It’s an intimate theatre and we get up-close and personal with Canadian rockers, Honeymoon Suite. After the show, the night is still young and we’re pumped. We crossed the lights and action of the gaming floor towards the giant 42-foot television screen that towers over Stir. Stir is an impressive ultra-lounge and our idea of big-city fun. The giant circular bar glows purple and blue, a live band rocks on 20-feet above us and we can let loose on the dance floor. We slink into the gold covered curved benches and bury our lips into a few foggy blue martinis.

There’s nothing more self-indulgent than four ladies living a fantasy existence in exciting surroundings, even if it is only for a few days. The resort easily transports us into a make-believe world complete with the safety of knowing that after a few drinks, we can simply walk upstairs to our room.

Late the next morning we all order breakfast in bed. Eggs, maple smoked bacon and thick slices of buttery toast with orange juice and coffee. We nibble, giggle and take turns in and out of the shower. I search my bag feverishly looking for the matching sock to the one in my hand; it’s nowhere to be found. I find myself deep in domestic thought about dirty laundry, aggravating mismatched socks and resentment over lack of time to pack when, the girls pull me back. What’s wrong with one sock on, one sock off?

What’s left of the morning is reserved for a little retail therapy in the shops that flank the north and south side of the massive gaming floor.

Besides a new pair of navy socks with glittery icons of Paris, France we stock up on Watson’s sponge chocolate, some lavender sea-salt body bath crystals and a manicure set complete with nail buffer; Julie splurges in a Swarovski crystal bracelet. We all get an ice cream at Cold Stone Creamery, it’s the perfect portal to friendly bliss.

In-between the shops we’re hard at work reading menus and checking our appetites. We settle on the lighter fare of Koi Noodle Bar. I dig into my Cantonese Crispy Noodle Bowl, Julie is expertly managing her

I’M THINKING A WEEKEND MAY NOT BE ENOUGH. sushi with chopsticks, Jeannie is savouring her Sea Scallops with Black Bean Sauce and Debi is diving into her Cashew Thai Chicken. We giggle and make serious decisions on how much we’re going to invest into an afternoon of good fortune on the gaming floor.

We decide on slot machines, Debi wants to play Keno. We walk the floor trying to invent reasons to play the Ghost Busters game or The Walking Dead slot machine. We are certainly not what you’d call hard core players and have long given up any pretense of knowing what we’re doing. We sip on complementary drinks and the fun snowballs. Some of us play, others watch and cheer and the afternoon turns into early evening. In the end, there are winners and there are losers. Julie runs out to get an old-fashion vanilla milkshake from Blues Burger Bar. Debi gets a loaded ice cream from Cold Slab Creamery, Jeannie comes back with chocolate and I find white peppermint bark. These are the icons of celebration.

Exhausted we regroup back at the room; like great weekends that preceded this one, we’re ahead enough on our winnings to afford four glorious spa treatments. We book the last treatments of the day and head down to the swanky spa facilities. I sink into a massage table, Julie dunks into the hot tub, Debi gets in a few laps in the pool and Jeannie relishes in the yoga studio stretching her body into total relaxation.

That evening we dress up and head for the Western Door steakhouse. We don’t know Bartender Frank Ryan but he becomes our best friend, mixing, stirring, shaking and muddling lavish drinks to begin our evening. I order the lamb and it is like butter, the steaks are juicy and flavourful and the lobster sweet and bright.

It’s late at night and while we’re still at dinner working our way through a Chocolate Molton Cake and some of Frank’s strawberry infused vodka, sleep starts to creep up on us. Eventually we make our way back to our rooms and surprisingly, there are little mints on our pillows.

It’s never too late for chocolate so we unwrap and indulge.

The little mints have soft, brilliant blue inside, enrobed in milk chocolate. They’re spearmint not peppermint, they’re deliriously good and it brings on our second wind. We’re up for another hour of giggling and story telling before we all fall into a deep sleep.

It’s now the morning we leave, but not before lounging, taking our last bubble baths and polish our nails. We lunch at the Three Sisters Café and say good-bye to another great weekend at the Seneca Niagara Resort & Casino. As each of us walks through the doors into the real world we switch back into our wives and mothers’ roles chatting about groceries and errands before heading home. We’re ourselves once again but for a few exciting days, we were away in an exotic place where we could be pampered and indulged. TM

TODAYMAGAZINE.CA 93

WE ARE NIAGARA FALLS HORNBLOWER NIAGARA CRUISES

VOYAGE TO THE FALLS BOAT TOUR The legendary boat tour of Niagara Falls is Canada’s most iconic visitor experience. It’s been thrilling millions from all over the world for more than 150 years.

You may have seen the Falls before, but you’ve never seen them quite like this! So why just look at them when you can get right in? Hold onto your heart and get ready for the thrill of a lifetime.

Hornblower will take you on a ride you’ll never forget. Into the very heart of the mighty Horseshoe Falls!

Prepare for an awe-inspiring journey aboard Hornblower’s state-of-the-art 700-passenger catamaran boats. You’ll experience the famous boat tour of the Great Gorge, American Falls, Bridal Veil Falls and of course, an up-close and personal connection with the world’s most famous cataract – the Canadian Horseshoe Falls.

Hornblower’s Voyage To The Falls boat tour is a once-in-a-lifetime experience and an absolute must for every visitor to Niagara Falls. Open daily from 8am, boats sail every 15 minutes until dusk.

FALLS ILLUMINATION CRUISE & FALLS FIREWORKS CRUISE Featuring on-board licensed bars, light snacks and music, these extended 40-minute cruises are Niagara’s ultimate evening entertainment. Set to the backdrop of starry skies, the dazzling city skyline and amazing coloured illumination of the Falls these intimate cruises are the very best way to view the Falls at night. Guests can savour fine Niagara wine and beverages on-board while cruising the Gorge and taking in the magic of Niagara Falls at night. There’s no other evening entertainment quite like this! Falls Illumination Cruises operate daily in season and sail 9:45-10:25pm.

Falls Fireworks Cruises include a bonus 10pm fireworks spectacle directly overhead. This is a Niagara Falls experience not to be missed.

As colours whirl and sparks fly above, this incredible Falls cruise is the ultimate highlight of any evening out. Falls Fireworks Cruises operate every Friday, Sunday and holiday from May 15 through September 7.

Boats sail 9:45 to 10:25. With limited availability tickets sell out fast.

If daytime thrills aren’t your cup of tea, then be sure to enjoy Hornblower’s all new night-time Falls Illumination Cruise or Falls Fireworks Cruise.

If you’re one of the lucky few who can snag tickets to Falls Illumination Cruise or Falls Fireworks Cruise, be sure to go early and take in the evening sunset while relaxing at Hornblower’s unique new Fallsview Patio. Nestled in the gorge at the river’s edge there is nowhere else you’ll get a view anything like this. Enjoy the remarkable setting, great music and Hornblower’s famous hospitality before or after sailing. If you’re lucky and the breeze is just right, you can sometimes catch a soft waft of fine Falls mist. It doesn’t get any closer than this! Whatever you do while visiting, be sure to plan an evening out with Hornblower Niagara Cruises. They are certain to deliver an amazing experience and memories that will last a lifetime.

To reserve your ticket book online at niagaracruises.com or call toll free 1-855-264-2427. Located at 5920 River Road (Niagara Parkway) at the foot of Clifton Hill, Niagara Falls CANADA.

Shareable Moments

Visit Buffalo Niagara collected nearly 5,000 photos showcasing the Best of Buffalo over the last year through two social media campaigns. Browse through some of our favorites below and be a part of this year’s campaign by submitting your photos to #Buffalove15 on Twitter and Instagram for a chance to win prizes and be featured on our social media pages!

E L L I COT TV I LL E B RE W I, N G CO M PAN Y NG QUALITY CREATIVITY AND CAMARADERIE

BY JILL THAM Situated in the heart of Ellicottville where the ski slopes are minutes away and the beer is anything but ordinary, lies the Ellicottville Brewing Company (EBC). With a location in Ellicottville and Fredonia, the EBC has been brewing exceptional craft beer for the past 20 years.

Not many individuals can say they are living their dream, but when you hear Peter Kreinheder, Operator and General Manager of the EBC, talk about his beer and the brewing process, you know he thoroughly enjoys his career. “Craft beer has a story, I could spend hours talking about beer,” states Kreinheder.

Kreinheder works hard to strike a balance between quality and productivity, ultimately keeping brewing a work of art. “We brew only what we will sell,” states Kreinheder. He acknowledges that the focal point of brewing is the choice of hops, the flavour and stabilizing agent in beer. “We are different from other breweries because in mid-September we go out west into the fields and personally select the hops

from a variety of growers. We get to know the growers. You can introduce hops in so many different ways,” states Kreinheder. “It’s a brewer’s thing.” One sip of an EBC beer and it is easy to see why he makes the trip personally to select the hops. Recently, Kreinheder placed his hops order for the 2016-2017 season.

The Ellicottville Brewing Company has two breweries on its’ premise.

The older brewery consists of a 10 barrel brew house pumping out three cases per minute, seven days a week. The new side, with 6 barrels, has been in operation since the summer of 2013 and is where the creativity flows.

Just like a chef in a restaurant, the EBC uses a base style and adds new raw materials to the mix, resulting in a variety of extraordinarily tasting beers. From the Pale Ale that will go down like a traditional brew to the subtle hops of Winter Witte, the EBC is not afraid to take risks. Beer connoisseurs will enjoy trying new ventures such as Chocolate Cherry Bomb and Stainless Steel Obsession. >> TODAYMAGAZINE.CA 97

On the “new side” is where Head Brewer, Dan Minner, shows his talent.

“At a normal brew house people don’t get to experiment and try new things.

Today we are making Chai Cream Ale,” he states. “We have a variety of different styles that big breweries aren’t doing,” he adds. Although Minner insists he doesn’t have a favourite beer, he acknowledges that the Blueberry Wheat is always a crowd pleaser and the much anticipated batch of Eagle Trail Pale Ale and Caramel Apple.

With the craft beer market in a constant upswing, EBC produced 7000 barrels of craft beer in 2014. This wasn’t always the case for the EBC. In the early stages, the brewery was only busy four months of the year during the ski season, which posed a definite sustainability issue for the Brewery. “We used to cater a murder mystery dinner that was held on a train just to keep up cash flow. Now we are busy 12 months of the year,” states Kreinheder.

A recent overtaking and renovation of the coffee shop next door has enabled the EBC to create additional seating for 70 guests. “Most days, the restaurant is filled with large parties of friends and families. Our magic number is 14, we always see seven kids and seven adults sitting together,” states Kreinheder. With 90 employees and a larger space on the second floor, the EBC is a perfect fit for any gathering from rehearsal dinners to corporate or family events. Kreinheder is currently building a beer garden to create a waiting area for guests and an outdoor tented space for bands to perform under in the summer months.

With seven different beers on the market and 20 on tap, EBC is the place to go for a pint and a distinctive dining experience. With a classically vibrant menu complete with the Kobe Truffle Burger and the homemade EBC Barbeque Pulled Pork Pierogies, one can’t go wrong with a trip to the EBC. “Our menu has been a culmination of years of eccentric efforts. Some successful, some not. I often like to keep with an ‘alpine’ theme, then we tried a Swiss Rosti and it was a hit. For a twist last summer we made a big change and created menu items from traditional Mexican ingredients. It was our best menu ever,” says Kreinheder.

“Our antique bar came from a hotel in downtown Buffalo. In the new side we have Douglas Fir beams and barn wood that came from three reclaimed barns.” Complete with woodpecker holes in the barn board and cascading photos of gears from the brewery, the décor in the EBC is full of character.

With his commitment to quality, creativity and camaraderie, Kreinheder is determined to take craft beer industry to the next level. The EBC recently ventured out and formed a partnership with Hamburg Brewery. “Highway 219 connects the two breweries together and we decided to brew a 219 series,” states Kreinheder. “We distribute throughout New York State, Eastern Pennsylvania and some in New Jersey, but our core is Western New York.”

“Most days I meet someone new: someone who has never been to Ellicottville and stops by the brewery and simply wants to enjoy a local beer. My job is real simple, to entertain people, provide great food and exceptional service. In addition, we provide a distinctive embrace and unique space in a great location,” says Kreinheder. If you are not a skier, then there is a good chance that EBC will make you want to learn, so you have the perfect excuse to keep coming back to Ellicottville. Besides, how else will you get to taste the perfection EBC comes up with next? Stay tuned at ellicottvillebrewing.com TM

AT A NORMAL BREW HOUSE PEOPLE DON’T GET TO EXPERIMENT AND TRY NEW THINGS. TODAY WE ARE MAKING CHAI CREAM ALE, WE HAVE A VARIETY OF DIFFERENT STYLES THAT BIG BREWERIES AREN’T DOING.

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