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channeLing

TODAY MAGAZINE

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JimmyStewart

hoLLyWood

Legend’S viSit to niagaRa

+

Delicious whiskies that will rock your palate!

in Room copy $24.95

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FRee digital copy aVailaBle at Readtodaymag.com


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ONTENT

PUBLISHER Rev Publishing Inc. PRESIDENT & CEO Daniel A. Pasco SALES REPRESENTATIVES David Gibson Michael Koval Alexandra Mills Sarajane Trier Ron Bowen Carmen Toromino Shannon Panaro Gail Cerrone EDITOR Megan Pasche PRODUCTION MANAGER Tina Lanzillotta GRAPHIC DESIGNERS Tabitha MacDonald Rachel Bertrand IT/WEB DEVELOPER Justin Soungie BUSINESS DEVELOPMENT MANAGER Dave Mace MARKETING & SOCIAL MEDIA

Cortney Gusek CONTRIBUTING WRITERS Lynn Ogryzlo Lauren Charley Jill Tham Sandra Ozkur Gabrielle Tieman TO ADVERTISE PLEASE CALL 905.356.7283 or 1.877.888.2825 WEBSITE todaymagazine.ca

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

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


COVER STORY 60

CHANNELING JIMMY STEWART A Hollywood Legend’s Visit to Niagara

FOOD & DRINK 12

MY FAVOURITE WINE CELLARS

18

THE MEAT OF THE MATTER

22

13TH STREET WINERY

29

CELEBRATING ICEWINE

33

RUTH’S CHRIS SWEET POTATO CASSEROLE

Sandra Ozkur’s top wine cellars in Niagara Making mouth watering ribs

Majestic art and world class wines Niagara’s Coolest Export

ABOUT TOWN 36

SPLASH INTO YEAR ROUND FUN Niagara Falls indoor waterparks

LIFESTYLE & CULTURE 42

CANADIAN WHISKY

49

A SUNDAY TRADITION

Still the best selling whisky in North America The Buffalo Bills are more than a game, it’s an event

HERE. SEE. DO 69

FUN ZONE

73

SHAW FESTIVAL FILM SERIES

76

FALLSVIEW CASINO PRESENTS

81 82

NIAGARA FALLS FACTS

Niagara’s Newest Midway Attraction Fantastic films and delicious foods

Upcoming events at Fallsview Casino

EVENT LISTINGS

BOULEVARD

Things to do, places to go

ON THE

COVER

CHANNELING

on the

TODAY MAGAZINE

A

JimmyStewart

HOLLYWOOD

LEGEND’S VISIT TO NIAGARA

+

Delicious whiskies that will rock your palate!

LOCATION: Ruth’s Chris Steakhouse. CLOTHING: Caswell’s. (Sloane Shirt Long Sleeve in White $ 110, Scala Mila Sweater Sleeveless $ 39.99, Bertini Pant 5 Pocket $98.) MODEL: Anthony Petti.

TODAYMAGAZINE.CA 7


JILL THAM LYNN OGRYZLO Lynn is a food, wine and travel writer, author of three international award-winning cookbooks and regular contributor to REV Publications. Lynn specializes in culinary tourism covering regional cuisine destinations, slow food, culinary holidays, wine, spirits and “la dolca vita”. She can be reached for questions or comments at lynnogryzlo.com.

Convinced she would have made a better teen in the 80s instead of the 90s, Jill’s passion for writing came after seeing the movie Stand by Me. When Jill is not moonlighting as a freelance writer, she is an Elementary teacher juggling her three children. Along with being a regular contributor to Today Magazine, Jill’s articles have been featured in Canadian Running, Pedal, Allergic Living and @OECTA. jilltham.wordpress. com @JillBT

CONTRIBUTORS

GABRIELLE TIEMAN

LAUREN CHARLEY

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 favorite time of year is scarf season and she has easily watched the movie Armageddon 200 times. You should follow her @ gabrielletieman

Lauren graduated from The University of Western Ontario with an honours BA.in Media Studies, where she also completed many creative and journalistic writing courses. She loves to travel, meet new people, and take too many pictures! Currently Lauren is learning to speak Mandarin. She lives for the summertime, vacations, and anything involving lots of sunshine!

SANDRA OZKUR Sandra has been a professional photographer for 30 years— from studio portraiture, weddings and families, to magazines, tourism and interiors. Sandra also spent eight years in the wine industry doing marketing and special events. A writer/photographer for REV publishing for 3 years, she specializes in wine, tourism and lifestyle subject matter. Contact her at ozkur.ca.


S

NOTES

Welcome to the winter edition of On the Boulevard by Today Magazine. As a tourism publication, we bring you in depth articles on all the best things to see and do during your visit to Niagara Falls. For this issue’s cover story, we look back to the time when Jimmy Stewart, a Hollywood legend, visited Niagara Falls. Luckily for us, we happen to know somebody who bears a striking resemblance to Mr. Stewart himself, and we managed to convince him to participate in a photoshoot. The result was some pretty great Jimmy-esque shots, bringing a little bit of Hollywood glam to the winter edition of OTB.

MEGANPASCHE

This time of year is particularly beautiful in Niagara, sure, it’s cold, but the snow has a way of making everything just a little bit prettier. So get outside, stay active and explore everything this area has to offer. Have a great winter season, and I hope you enjoy this issue of On the Boulevard.

TODAYMAGAZINE.CA 9


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since the first time i descended the stone stairs into a european wine cellar, i have been mesmerized by the mystique of this underground world hidden deep beneath the bustle of winemaking above. these dark, dank caves, or wine cellars as they are known in english, are the depositories of some of the world’s greatest treasures. the whole process of winemaking is wizardry to my mind- a winemaker, pours fermented grape juice into an oak barrel, waits patiently and then, with a flick of his magic wand (known as a wine thief), beckons forth that by sandra ozkur delightful elixir which man has quested after, collected, and paid grand fees for since time memorial. of course, what is magic to my eyes, is in reality, a carefully honed, centuries-old process. i spent many years of my career in the wine industry and for this article i have chosen ten wine cellars that stand out because of design, customer experiences, cellar lore, unique products, and consumer’s choices. wine cellars are traditionally used to age and store wine. true underground wine cellars provide the perfect temperature and humidity for aging wine in oak barrels, often called bariques. this environment develops the wine’s character and preserves its freshness. a cellar must also be free of vibrations and bright lights so as not to disturb the wine during the maturation process. the most common barrels in the industry hold approximately 225 litres of wine (300 bottles). so, with a flourish of my own writer’s wand, here is the list of my favourite wine cellars in niagara. >>

my FaVoURite

NIaGara Wine cellaRs


Family owned and operated for 30 years, Casa Mia Restaurant ranks at the top for its authentic Italian food. Located in Niagara Falls, it boasts one of the best wine lists in town and holds a ‘two glass’ Best of Award of Excellence rating from Wine Spectator Magazine. This novel restaurant has a traditional underground cantina, (wine cellar in Italian) which is well stocked with vintage wines from around the world. A rustic wooden table runs the length of the cantina and is used for special occasions or private tours and tastings. The cantina is well stocked with high quality and rare wines such as a 2000 Château Lafite Rothschild, Sassicaia, Tignanello, Gaja Brunello Di Montalcino; Prisoner and Orin Swift. Their on-site certified sommelier is extremely knowledgeable and can help choose the best wine for your palate. Try out the selfserve Enomatic wine bar, where you can buy small samples or wine by the glass. | casamiaristorante.com

PELLER ESTATES Stately and magnificent, this winery is large and impressive but down to earth when it comes to customer care. Peller Estates Winery offers imaginative guest experiences, many of which include a stop in the winery’s elegant wine library. Situated underground inside the barrel cellar, the library is a cozy place for a sit-down dining experience. The cellar itself is kept at the cool temperature necessary for fermentation but the library is climate controlled. Glass walls allow guests to dine in comfort, while looking out at the wine barrels. Guest experiences such as the Art of Wine and Food, Estate Reds, Beyond the Bottle and Chicks and Chocolate all enhance your appreciation of wine within the quiet ambiance of this cellar. While visiting Peller, be sure to try their famous Ice Cuvee Rose-a sparkling wine with a dosage of red Icewine—irresistible! | peller.com

TRIUS AT HILLEBRAND This winery is one of the oldest and most established wine producers in the region. Hillebrand Winery has three separate wine cellars: white, red and sparkling. I chose Hillebrand for its sparkling cellar, as this is the only winery in Niagara where visitors can see sparkling wine made on site. Take note of the large cement, egg-shaped wine casks as you walk through the white cellar to get to the sparkling cellar. Here, Trius Brut wines are made by using the traditional Champagne method to produce high quality sparkling wine. Row upon row of horizontal wine bottles are stacked to the ceiling while they go through the secondary fermentation process. This fermentation produces the bubbles in sparkling wine. Once this step is over, the bottles are transferred to cages and onto the gyro-palette that takes them through the riddling process. Riddling is the process of rotating the bottles daily, while gradually tilting them upwards until the entire yeast residue is collected in the neck of the bottle. Once the bottles are upside down, the bottling process begins. The inverted bottles are placed in a machine that fl ash-freezes the bottle neck and allows for the removal of the frozen plug containing all the yeast sediment. The bottle is then topped up with a dosage of added sweetness such as Icewine or grape juice to create the desired fl avours for the fi nished product. Corking, wiring and labeling are all done on site for the visitor to see. Trius Brut and Trius Rose make perfect summer sippers. | triuswines.com

TAWSE WINERY

PHOTO BY SANDRA OZKUR

This winery is a work of art inside and out. Nestled into a hill at the edge of a pond, the property offers a panorama of the surrounding vineyards with a view of Lake Ontario in the distance. The winery’s beauty is more than just skin deep— this gravity fed winery has received biodynamic and organic certification. It is quite a sight to see sheep grazing amongst the vines as the horse-drawn plows work the soil between the rows. The three wine cellars are just as impressive—each arched cellar serving a different purpose. The White Cellar , the Red Cellar, and the Tasting Cellar are constructed with arched ceilings to provide strength and character. All utilize the underground waterbed and natural limestone hillside to correctly control the climate. Pre-release samplings, winemaker’s dinners, a wine club, or touring events are often held in the large tasting cellar, giving customers the unique experience to sip and sample underground. | tawsewinery.ca

VINELAND ESTATES WINERY This winery is the granddaddy of Niagara wineries and is marked by a stone tower and historical farm buildings, which date back to 1877. Situated on the scenic Niagara Escarpment in Vineland, this elegant winery was one of the fi rst to plant grapes in the area and has some of the oldest existing vines. The cellar is located in the basement of what was once the barn. Here long rows of oak barrels lead to the wine library at the far end. Follow the history of the winery all the way back to 1983 through the back-vintages that line the shelves of the library. Group tours, educational tastings, corporate functions and wine club events are regularly held in this spacious cellar. Be sure to sample the 2012 Cabernet Franc. | vineland.com >> TODAYMAGAZINE.CA 13

FOOD & DRINK

CASA MIA


MEGALOMANIAC When the former owner of Vineland Estates sold the winery, he retained a few acres of grapes for his own retirement project. He dug into the hillside of the Niagara Escarpment to create a cellar where he could produce some wine for himself, friends, colleagues and loyal customers. A generous soul, he dedicated all proceeds to charity. The arched stone entrance frames the massive wooden doors, which lead into the wine cave. Along the walls are porticos that reveal the ancient layers of limestone where the groundwater trickles down and provides humidity for the cellar. A portable tasting bar was set up among the tanks so visitors could observe the wine making process. Within a few years, word spread about this unique experience and demand for his wines grew exponentially. It was clear that more space was needed to accommodate visitors. Remaining true to its name, a mega-structure is being built right on top of the cellar. This building is designed to make the most of the view from the pinnacle of the escarpment. The panoramic views of the farmland, Lake Ontario, Niagara Falls and a distant Toronto are spectacular. The wines are no less spectacular; each wine label has been carefully chosen to reflect the personality of the wine within. Each label has a great story behind its name: Narcissistic Riesling, Big Mouth Merlot and Sonofabitch-Pinot Noir as does the name of the winery—ask a sales associate to explain the stories behind the names, it makes for great conversation! | megalomaniacwine.com

PILLITTERI ESTATES WINERY This huge cellar contains about 1000 oak barrels, and an impressive forty-one foot, polished concrete table running the length of the room. The twenty stainless steel chairs that are suspended on the walls alongside the table are each numbered and engraved for significant milestones in the family’s history. Pillitteri Winery maintains the title as the largest estate producer of Icewine in the world. Innovation is their success and they now produce thirteen different styles of Icewine. Pillitteri gives daily tours and can accommodate large groups by appointment, they will arrange for private tours and tastings in their barrel cellar upon request. | pillitteri.com

WEINKELLER As you enter this eclectic space located below street level, you are greeted with enthusiasm by the hospitable staff. Newly opened as an intimate wine-bar and restaurant, the owners have painstakingly restored antique hand-carved Bavarian ceiling beams to expose the original artwork. This novel restaurant offers ‘wine on tap’ which is made in-house from local grape juice. The idea is fun and the wines are enjoyable; there is always something new and exciting to try. The Weinkeller has received great reviews for its food, which is lovingly prepared just as Grandma would have done. Yoga breakfasts are offered outside on the large heated patio every Sunday and a party room is available for private functions or business meetings. | weinkeller.ca

CREEKSIDE ESTATE WINERY This award winning winery is especially well known for its robust red wines. Barrel aging in their authentic cellar is a necessary step in making these outstanding wines. You enter the cellar through an exterior door that leads into the ground behind the winery. Reminiscent of my European experience, we descended down a long ramp and arrived in a dimly lit cellar surrounded by oak bariques, demi muids, and a large wooden cask. The overhead chandelier casts shadows on the walls and floor, which give a dramatic atmosphere to the space. But don’t be fooled: the mood at Creekside is always fun and upbeat, and their sense of humour is evident throughout the cellar. Each wine barrel has its own personal name. Notable vintages have been given celebrity status and named for their particular characteristics. One cluster of barrels is named Paul, George, Ringo, and Yoko. Another group is named Aragorn, Gandalf and Salma, and a row of large and curvaceous barrels are named after their celebrity counterparts-Marilyn, Scarlett and Aretha! There is always fun to be had on a visit to Creekside— take a tour, join the wine club, or just enjoy a glass of wine with lunch on their gorgeous outdoor patio that overlooks the vineyard and the entrance to the wine cellar. | creeksidewine.com TM

REIF WINERY

PHOTO BY SANDRA OZKUR

As one of the pioneers of the wine industry, Reif has some of the oldest vines along the Niagara River. It also boasts some of the oldest and largest wine barrels in Canada. The owner, who is originally from Germany, disassembled these heirloom wine barrels stave-by-stave and shipped them to his new winery in Canada, where they were then reassembled. These barrels are still used and can be seen in the ‘German Cellar’, which is open to visitors. The barrels are almost 9’ high and 8’ wide and hold 9850 litres of wine. Wine is placed in these barrels at the final stage of aging to further develop the subtle flavor and aromas. | reifwinery.com


TODAYMAGAZINE.CA 15


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GETTING TO

THE MEAT

OF THE MATTER:

MAKING MOUTH WATERING RIBS BY: LYNN OGRYZLO

With a beautiful winter Sunday ahead of me I want a warm weather meal from the comfort of my oven. I’m in the mood for something savoury, something I can really sink my teeth into, something to satisfy my carnivorous craving for a bone to gnaw on and sticky fingers I can lick. It’s the kind of day only a rack of ribs will satisfy. In her book Bones, author Jennifer McLagan laments how sad it is that “people opt for boneless chicken breasts, fish fi llets and cutlets when good cooks know that anything cooked on the bone has more flavour.” I couldn’t agree more with Jennifer. I like my pork chops on the bone, my prime rib still on the rack and on a beautiful winters day, there’s nothing better than stripping off those tender morsels of flesh from between the rib bones with your teeth while the sticky sauce covers your fingers (and your face). Not only does meat cooked on the bone tend to be more flavourful, but also the meat around the ribs is marbled with fat, which means it’s always succulent. This is especially true with back ribs, the larger, meatier kind of rib most of us are familiar with. There are two kinds of ribs; side ribs and back ribs. Side ribs are from the belly of the pig and are often times referred to as sweet and sour ribs because they are mostly used in Chinese cuisine. They are generally smaller with less meat and if you’ve ever eaten Chinese cuisine, you know they contain a lot of cartilage. Back ribs on the other hand come from the loin, a more tender part of the pig. They hold a lot more meat, are fattier (hence more flavour) and are traditionally more expensive than side ribs because of all the extra meat you’re getting. “I’ve never eaten a side rib,” claims Linda Ann Vandermeer, butcher at Commisso’s Fresh Foods in Niagara Falls. “Why would you?” Linda declares she only eats back ribs. She portions her ribs into individual servings, roasts them slowly in the oven, covers them with her sweet barbecue sauce and digs into the fall-off-the-bone ribs. >>

TODAYMAGAZINE.CA 19


We tend to think that ribs and barbecue are inseparable, but like Linda, I have always cooked my ribs in the oven. The hard-working meat between the bones may be described by butchers as tender, but the reality is, if ribs are not cooked properly, they can be as tough as any other cut of meat cooked improperly. For ribs, they need time to break down the muscle and tenderize. So here is the great rib debate – to boil or to bake? I have a friend who boils his ribs to tenderize them before he bakes them. While I think this would make delicious pork broth, I can’t see how boiling away the fl avour before slathering them with sauce is going to create juicy, meaty ribs your friends will swoon over. It’s a method meant to reduce time but believe me, you’re not fooling anyone when they eat them. Ribs need slow and steady cooking to tenderize and keep the meaty flavour and the oven is actually an ideal environment to cook them slow enough to melt the meat and make them tasty, After a few hours in the oven, the meat is nearly falling off the bone and you'll be licking your fingers in no time. There are other ways to tenderize ribs. If you like a tropical flavour to your ribs (which I don’t), you could actually marinate them in pineapple juice. The active ingredient in pineapple juice called bromelain is an enzyme well known for its tenderizing effect on all meats. While many like this method, I find it simply makes the meat soft and a bit on the slimy side. Alternately, you could remove the tough, translucent membrane from the back of the rack. If you’re not confident doing this, perhaps you’ll need the presence of a good butcher to do this for you. In any case, it does seem to help the tenderizing process. Racks of sauce-soaked ribs are a specialty of southern barbecue where they’re cooked long and slow in a pit. This is where pulled pork comes from, as well as fall-off-the-bone ribs. This is opposite to grilling where food is cooked very quickly over a hot grill. You cannot cook ribs by grilling without having them do time in the oven fi rst. Alternately, you could turn down the heat on the barbecue and fl ip them often to avoid them burning. But think about it, walking away from the oven while they cook for hours is certainly much better than standing guard over the barbecue to make sure they don’t burn (even though we all know that they will inevitably burn or dry out anyway). The choice is yours, I know some men like the cooking over an open flame preferable to oven roasting. I think it’s more primeval, psychological and somehow connected to our carnivorous moods than it is a good cooking method for ribs. So let’s get to the meat of the matter. My method is simple. I love my ribs simply rubbed with an interesting blend of spices. You can buy different spice rubs in grocery stores in a wide variety of flavours from Moroccan to Italian, Caribbean to Indian. Mine consists of (take a deep breath) brown sugar, chili powder, smoked paprika, salt, pepper, dry mustard, Greek oregano, garlic powder and onion powder. If you want your ribs really smoky, mix mustard (doesn’t matter which kind as you won’t taste it) with a few drops of liquid smoke, you’ll love the results. Rub the ribs with this before applying the rub mix. Line a shallow roasting pan with aluminum foil (makes cleanup easier) and set a baking rack on top. By elevating the ribs on a rack it ensures the heat will circulate on all sides of the ribs.

SO HERE IS THE GREAT DEBATE - TO BOIL OR TO BAK E?

If you want a deeper fl avoured rib, baste and rub the day before. Just wrap the seasoned ribs in plastic wrap and refrigerate overnight. When you’re ready, lay the ribs on top of the rack in a single layer. Either way, make sure the ribs are completely coated on both sides and edges with spices. Preheat the oven to 225F (110C). Place the ribs, meat side down in the roasting pan, cover, place in the middle of the oven and walk away as they cook for 4 hours. These ribs are as hands-off as it gets. Then remove the cover and very carefully, turn them over. I use two spatulas to do the job successfully without tearing the rack of ribs. Now slather a layer of barbecue sauce on the ribs, increase the heat to 400F (200C). Return the ribs to the oven without a cover for an additional half an hour or until some browning begins to take place around the edges. The high heat caramelizes the sauce over the ribs. They’re meaty, rich and tender on the inside and gooey, caramelized and finger-licking good on the outside. Finally, remove the ribs from the oven and let them rest for about ten minutes. Now cut between the bones to make three to four rib serving pieces. By the time these beauties come out of the oven, you’ll be so hungry from the delicious smells circulating throughout your house you won’t even question that they didn’t come off the grill. I hope you were roasting some thickly seasoned potato wedges to go with those ribs. Pour a glass of delicious red wine and you’ve got a summer-like meal in the chill of winter. What are you eating this weekend? TM


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13th

STREET WINERY: HOUSING MAJESTIC ART AND WORLD CLASS WINES By Gabrielle Tieman

Pleasing everyone on a wine tour is not an easy task. While some individuals may love a crisp, sweet white wine, others may favour a dark, earthy red. And though today most wineries grow hundreds of acres of diverse grapes and produce multiple varietals, it is rare to travel to a winery that not only appeals to the masses of wine appreciators, but those who may not favour the beverage at all. 13th Street Winery fills this industry void, providing a winery that appeals to both wine connoisseurs and the friends they brought along for the ride. Committed to the creation of excellent wines and supporting local, 13th Street Winery serves as a well-rounded representation of Niagara wine country and the produce and artistic talent the peninsula has to offer. Blending modern sophistication with rustic country charm, the century old farm home turned contemporary winery has struck a perfect balance in the sometimes one sided industry, creating a welcoming atmosphere for a diverse array of visitors. Featuring four core lines of wine, the winery has the ability to appeal both to those in search of an elevated Niagara blend and families looking to pick up a dozen homemade butter tarts and sip a glass of chardonnay at a picnic table outside.


“We never strived to be everything to everybody,” said Peter Bodnar Rod, Director of Media Relations and Hospitality at 13th Street Winery. “We are just an authentic reflection of who we all are. And in turn we ended up with a very rich, very contemporary art gallery and high end dining experience in one end and then across 10 metres you’re at the heart of Niagara with the smells of fresh baked goods and real jams. We are okay being both these things - we know it may be different customers, but it is an authentic expression of who we are.” Founded in 1998, 13th Street Winery began as a small estate winery specialized in producing small quantities of hand crafted estate grown table wines and traditional method sparkling. Though founded by four professionals whose expertise lay in fields far from winemaking, the successful amateur underground winemakers saw their 1,500 case productions quickly sell out season after season. In 2008, these partners sold the winery to new owners Doug and Karen Whitty alongside their business partners John and June Mann; both families who had been actively involved in the farming side of the wine industry for years and had decided it was their turn to try their hand at production. “John owns vineyards and Doug had farmed them,” said Bodnar Rod. “Over the years they have always wondered if growing grapes and selling them to other wineries to use was the best way to go. So TODAYMAGAZINE.CA 23 TODAYMAGAZINE.CA 23


many people who own grapes at some point in their life are going to start weighing the benefits and costs of turning those grapes that they nurture and love so much into wine and realizing the benefits of that finished good. And after some conversation they decided that is what they should probably do.” Under this new ownership the winery quickly grew –accumulating more acreage, growing production to 10,000 cases a year and relocating the winery to a state-of-the-art winemaking facility on 4th Avenue in St. Catharines having outgrown its namesake location at 13th Street. “13th Street was a mystery to get to,” said Bodnar Rod. “If you didn’t know it already then you didn’t know it. When the Whitty’s and the Mann’s came on board the plan was to grow the business, which involved relocating the facility from the now dead end road. Both families came with significant vineyards as well. At that time the original owners were working with a five acre vineyard that surrounded the original 13th Street and a large vineyard called Sandstone.” This move to west St. Catharines provided the winery with additional high quality vineyards, greenhouses and an on-site bakery and market for further expansion. “100% of the vintages produced by 13th Street Winery are made from fruit sourced exclusively in the Niagara Peninsula with 85% or more coming from our own vineyards,” said Bodnar Rod. “Our very fi rst vines were planted at the 13th Street Vineyard in 1976. In the years since, we’ve planted Gamay Noir, Pinot Noir, Chardonnay, Riesling, Cabernet Franc, Merlot and Pinot Gris and now have amassed more than 40 acres of estate vineyards in the VQA Creek Shores appellation of Niagara.” But despite all of the expansions and changes being made, the Mann’s and Whitty’s chose to stick close to the winery’s roots, bringing a world renowned winemaker on to continue the tradition of producing critically acclaimed wines – with a focus on Gamay and traditional method sparkling wine. “We still specialize in traditional method sparkling wines,” said Bodnar Rod. “We still specialize in Gamay Noir and we are still very focused on Riesling and Chardonnay. Those are the varietals we have always grown both on our property and others. This is who we are and there was no reason to change that - it’s what we think is right for Niagara and we have had great success.” Jean-Pierre Colas joined 13th Street in early 2009, working alongside original winemaker Herb Jacobson up until his retirement in late 2010. Bringing with him a thorough knowledge of winemaking along with an artistic flare, Colas is known to mix his experiences from his native Chablis, France along with his ten years in Niagara to create unique cold weather wines. “Jean Pierre is a very traditional Frenchman, very hands off and a fi rm believer in doing everything possible to extract the maximum complexity and maximum character from the varietals from the site where they are picked,” said Bodnar Rod. “He harvests very late in the season to give the grapes maximum amount of time to mature. “You hear stories about rainy seasons in Bordeaux and how it came down to which winemakers were going to pick and which were going to wait for the rain to go away in hopes that there will be sunshine on the other side. Well Jean Pierre was always the guy who waited. He believed we could handle a bit of rain. ‘Let’s get the sunshine, we need more sunshine, we need more ripeness and it’s not worth making wines from grapes that are only three quarters of the way there’.” Colas continues to uphold 13th Street’s reputation for producing great Gamay and table wines, but the winery has since expanded to simultaneously showcase Colas’ unique talents for understanding diverse grapes. Showcasing four core lines of wine – the 13th Street Cream Label, 13th Street Black Label, Essence and Blended Series – each are distinguished by different flavours, level of development and Colas’ creative flare. TM

13TH STREET WINERY IS LOCATED AT 1776 Fourth Avenue in St. Catharines. WINE SHOP HOURS: Monday to Saturday 11 a.m. – 6 p.m. June to October 11 a.m. – 5 p.m. November to May BAKERY HOURS: Tuesday to Saturday 10 a.m. – 5 p.m. January to May Monday to Saturday 10 a.m. – 5 p.m. June to December


WOMEN & MEN’S FASHIONS

2015

COMING SOON

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Icewine

CELEBRATING

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By Sandra Ozkur

he Niagara Icewine Festival just keeps getting bigger and better, with an ever-increasing variety of events and activities that celebrate this national treasure. Canada holds the title as the largest Icewine producer in the world and is renowned for the quality and selection of this rare and wonderful dessert wine. This is an accomplishment worth celebrating, and every January, people come from all over the world to be part of this month long celebration of Icewine. Niagara is the heart of wine production in central Canada. Due to its unique location between the two Great Lakes, Erie and Ontario, Niagara’s climate remains moderate enough to allow grapes to flourish throughout the region. The red and

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EVERY YEAR PRADEEP LETS HIS IMAGINATION RUN WILD…“MY INSPIRATION COMES FROM INSPIRING OTHERS; THAT IS MY ULTIMATE SATISFACTION.” PRADEEP HAS CERTAINLY WHET MY APPETITE FOR THE NEXT ICEWINE FESTIVAL. I CAN’T WAIT TO SEE WHAT THIS YEAR’S CREATION WILL BE. – Pradeep Dharmawardane, Head Pastry Chef at Fallsview Casino


white wines that are produced here are highly regarded around the world. But Niagara takes wine growing one step further: Although the area is hot in the summer, it consistently experiences freezing temperatures in winter. It is this yearly cold spell that is the magic needed to produce the exotic Icewine for which Canada has become famous, so much so that Niagara’s wineries now use Icewine as their brand name for Icewines produced in Canada. January has become the season to celebrate Icewine, when the harvest is in full swing. Each year the festival is kicked off with the Icewine Gala, which is hosted at the Fallsview Casino’s Grand Hall in Niagara Falls. This elegant affair is a sparkling wonderland of glamorous people, food and Icewine. Throughout the Hall, wineries present their best wines alongside culinary delights served by local top chefs. The highlight of the feast is the dessert extravaganza at the far end of the hall, where you will always fi nd a large crowd gathering amongst the towering displays of mouthwatering decadence. The man behind those ingenious, sweet works of art is the Casino’s charismatic head Pastry Chef, Pradeep Dharmawardane. Pradeep was raised and educated in Sri Lanka and honed his craft while working at high-end hotels in Dubai, Toronto, Washington D.C. and the Bahamas, where he regularly catered to the palates of diplomats and celebrities. One of Pradeeps favorite events is the Icewine Gala, where he gets a free hand at designing and creating desserts to wow the guests. Each year he comes up with new items to tie in with the festival theme. With the use of theatrical lighting and decorations, he builds a set where he displays his edible art. Last year’s Bacchus theme was evident in the rows of vines that led to his colourful display. Changing coloured lights moved and shimmered along the 15 ft. glass-like structure made of sugar. With a focus on women’s beauty, Pradeep created edible makeup: pink chocolate lipstick, chocolate eyeliner pencils, and blush compacts made of macaroons with Icewine centers to delight the ladies in the crowd. Nearby was a display of miniature cola bottles with chocolate straws, Icewine shooters with raspberries and Icewine lollipops. The chocolate section was overfi lled with Icewine fi lled truffles and chocolate dipped fruit. Pastry lovers indulged in decadent cakes, Icewine Brule, panna cotta, profiteroles, croquembouche and Icewine cheesecake. If that wasn’t enough, there were interactive stations where one could make funnel cakes with Icewine syrup, roast Icewine marshmallows or create Icewine parfaits. It was playful and fun and the grownups were like kids in a candy shop. Every year Pradeep lets his imagination run wild, “I totally love the look on people’s faces when they see and taste my creations. Their delight and satisfaction is the most rewarding part of the job. I always try to come up with something completely new every year. One year, I created a European fruit market, where I made crates of miniature fruits, mini éclairs and strudels, as well as a full array of Icewine treats. Another year, I created a chocolate workshop where people could dip and temper their own chocolates. This year, the festival will be celebrating 20 years and the theme will be Chinese New Year. I am very excited for this year’s event. I start about three months in advance to sketch the items, develop the recipes and execute the new concepts. There is a lot of trial and error before I achieve the exact results that I see in my mind,” Pradeep said. “My inspiration comes from inspiring others; that is my ultimate satisfaction.” Pradeep has certainly whet my appetite for the next Icewine festival. I can’t wait to see what this year’s creation will be. TM

The Icewine festival runs from January 9th to 25th and there is something for everyone. Dress up for a classy evening of food and wine at the Icewine Gala or at the Sparkle and Ice Party. Dress down in your snow gear and saunter through the Icewine Villages on the streets of Jordan and Niagara-on-the-Lake, where you can sip and sample your way through a carnival of Icewine, food booths, music and ice sculptures. Drink Icewine from an ice glass at Canada’s longest ice-bar. Watch winemakers compete in the annual wine barrel roll or mixologists compete for the Icewine cocktail trophy. Laugh your boots off at the Icebreaker Comedy night. Buy a discovery pass that gives you access to events at over 30 wineries that create their own inhouse celebrations. This year, the festival continues for a third weekend of fun in Niagara Falls, January 23rd25th, staged at the ScotiaBank Centre For full schedule and more details about activities related to the Icewine, visit: niagarawinefestival.com


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Established 1982

Family Estate

RUTH’S

sweet potato

CASSEROLE

•Wine Sensory Garden • •Open 7 Days a Week • • Award Winning Icewines •

M A K E S 4 SE RV I NG S

• Artisanal Cheese and Gifts • • Legacy Tours in Season •

INGREDIENTS CRUST MIXTURE:

PROCESS:

¾ cup brown sugar ¼ cup flour ¾ cup chopped nuts (pecans preferred) ¼ cup melted butter

1. Combine crust mixture in mixing bowl and put to one side. 2. Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 3. Pour sweet potato mixture into buttered baking dish. 4. Sprinkle crust mixture evenly onto surface of sweet potato mixture. 5. Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

SWEET POTATO MIXTURE: ¾ cup sugar ¼ tsp vanilla 2 cups mashed sweet potatoes 1 egg, well beaten ¼ cup butter

• VQA Wine Bar and Boutique • 15 608 niagara river parkway niagara- on- the-lake canada 905 - 468-WINE (946 3)

w w w. re if w iner y.c om @reifwinery facebook.com/ReifEstateWinery

Recipe also available on ruthchris.com/recipes

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A CITY GUIDE TO HELP SAVE YOU MONEY ALONG THE WAY

Where can we take you?


“Dancing Polar Bear” by Noo Atsiaq, 22” tall x 12” x 8”

Native Canadian Art Gallery 129 Queen Street, Niagara-on-the-Lake, ON, L0S 1J0 Canada Phone: 905-468-8787 Toll Free: 1-855-668-8787

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

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Splash INTO YEAR-ROUND FUN

BY JILL THAM

Gone are the days when you have to wait until the summer months to enjoy some family time plunging down exhilarating water slides. In recent years, indoor waterparks have made a statement in many communities across North America, making it possible to enjoy this once seasonable pastime year-round. The Americana Conference Resort and Spa Waves Waterpark and Fallsview Waterpark are two of the community’s hot spots for some wet and wild fun in Niagara Falls, Ont. The entire gang, young and old, will be entertained as these attractions are designed for everyone to enjoy.


about TOWN

WAVES WATERPARK The Americana Waves Waterpark differentiates itself from other waterparks by “bringing the outdoors in.” The facility’s retractable roof and sliding doors allows guests to enjoy climate controlled waters while not losing out on the sunlight and breezes that only Mother Nature can provide. Upbeat music and fun décor complete with tropical greenery add to the feel of being in the natural environment. Several comfortable lounge areas provide a place for parents to relax, while providing excellent vantage points to watch over their children enjoying the aquatic facilities. The park is on a modest scale making it a calming experience for parents. Imagine plunging two storeys through a pitch black tube, venturing outside the facility and ending back inside with a splash in the pool. The Americana also has two body slides that do not require a tube, and are guaranteed to excite it’s riders over and over again. In the Aqua Play Unit, parents are permitted to coast down the slides with their children on their lap or in their arms; another unique feature not found at many waterparks. When you need a time-out from the thrill seeking, escape to your own private getaway in one of the two new cabana rentals. Allow yourself to feel like you are on a private beach being pampered like an A-lister by your own wait staff. If the fully serviced location doesn’t entice you, the 42 inch television and DVD player may seal the deal. Whether you are with the family and putting the little ones down for a nap in the pack and play, or hanging out with friends, the cabana will provide a little bit of seclusion. Your little ones will be filled with excitement and wonder as they explore the interactive play structure and toddler pool complete with bubblers, swings and an abundance of toys to play with in balmy 88 degree water. The toddler slides at the Americana will have the wee ones smiling proudly as they slide safely and independently while you watch from a few metres away on one of the many poolside tables for family and friends.>> Another unique feature of Americana Waterpark is the outdoor leisure, recreational and playground areas that are available free of charge to the guests on the weekends and holidays. Nightly entertainment is also held poolside. With entertainment ranging from Mad Science demonstrations to reptile shows, your children will have plenty to see and do. The Americana doesn’t just cater to individuals staying at the hotel. “Day passes with locker rentals are available for visitors and local residents,” states Aquatic Manager, Krista Phillips. “We also host birthday parties and special events.” Although there are many features of the facility that keep people coming back for more, friendly staff is what makes this location stand out amongst other facilities. “It’s a family operated hotel. I’ve worked here for twenty years and loved every minute of it,” states Phillips. If your idea of waterpark bliss includes being kissed by the sun and caressed by the breeze, the Americana Waves Waterpark and its retractable roof and sliding doors is just the ticket for you and your family. Whether or not the weather is amenable to splashing and sliding outside, the climate is always tropical and inviting in this fantastic indoor water park. For more information visit americananiagara.com >>

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FALLSVIEW INDOOR WATERPARK “No one thought Dino Dicienzo Sr. was serious when he suggested building a waterpark on top of the parking garage of one of his hotels,” states Brent Gusnowski, Operations Manager of the Fallsview Indoor Waterpark. Being the only one of its kind, the waterpark is located atop of the Crowne Plaza Hotel in Niagara Falls, Ont. The 125,000 square foot facility is guaranteed to thrill the whole family, especially your “tweens” with its many features including the massive 1,000 gallon tipping bucket, 6-storey high water slides and full-sized wave pool. This large open concept space provides a clear view of the entire facility for parents to keep an eye on their loved ones. The facility is equipped with five tube and body slides, four extreme slides, two hot tubs, one splash pad and a dry play area. Aside from all the impressive aspects, this indoor waterpark has another unique feature - an unforgettable view of spectacular Niagara Falls. Nowhere else can you be in a waterpark with the thunderous Falls as your backdrop. One aspect of the facility that is guaranteed to make you feel like you are in an episode of “Cribs” or “Lifestyles of the Rich and Famous” is the facility’s rooftop outdoor pool. The pool is open year-round complete with a heated floor. The pool is always packed and kept at an even 88-90 degrees, giving you an escape from the cold during the winter months. Two adults only hot tubs situated away from the main slides provides some up-close and personal time for parents and couples. “The facility is different from other waterparks because it has a specialized “rubaroc” floor fail-safe to prevent slips and falls,” states Gusnowski. Safety is the most important aspect to Gusnowski and he ensures the facility is in top shape. “Our single rider slides for children end in 8-10 inches of water instead of a drop into a pool of water,” states Gusnowski. This thoughtful design feature adds safety for the little ones and peace of mind for parents. The Planet Hollywood Beach Club Restaurant will provide a place to refuel before your next plunge down the adrenaline-charged slides or before having 1000 gallons of water shower you from the enormous tip bucket. Adults can enjoy some adult time at the Planet Hollywood Bar located on the second floor balcony of the facility. At peak times, the facility employs 80 staff including guest services, pool staff, and operations. “The facility is directly connected to the Sheraton on the Falls Hotel, Crowne Plaza Hotel, and Skyline Inn. The Fallsview Water Park is also a short walk from the Clifton Victoria Hotel and Inn at the Falls. Special hotel promotions come with four free waterpark passes making the experience affordable to many. The facility also allows walk-in passes for local residents and visitors to the city that are not staying in one of the associated hotels. There are women’s, men’s and family change rooms and lockers for guests and visitors of the hotel. Birthday parties, corporate and other special events can also be celebrated at the Fallsview Indoor Waterpark. From relaxing in the soothing waters of a hot tub, to racing down the sky-screamer, the Fallsview Indoor Waterpark has fun in store for toddlers, adults, and everyone in between. For some relaxation and white-knuckling excitement visit fallsviewwaterpark.com. TM


BY: LAUREN CHARLEY

T

NIGHTMARES FEAR FACTORY

our what was once the site of the “Cataract Coffin Factory”, said to still be haunted by the ghost of Abraham Mortimer. Abraham was once the proprietor of the building who died a gruesome and murderous death in his factory. Experience the chills and thrills of a pitch black nightmare, guided only by a trail of tiny red lights and blood curdling screams. Can you survive the entire tour, or will you be amongst the 125,000+ who have chickened out over the past decade? But choose wisely, as upon yelling the safety word, “Nightmares”, something will come and escort you out. The Nightmares experience is different for everyone, as the ghosts will pray on each individual’s particular fears and phobias. No acting, no blood, no animatronics, just a self-guided tour through pitch black darkness; that is what makes Nightmares Fear Factory so unique from other haunted houses. They say that human beings’ ultimate fear is the unknown, and this haunted house plays to that effect by giving attendees a frightening expedition where they do not known what to expect. Are you sure it’s your friend grabbing onto your arm? Will you be able to proceed if you follow the marked directions? Nightmares is full of surprises with unexpected events around every corner. Crawl, duck, and watch your step, because this haunted excursion will not only play on your psychological well-being, but ensure you will leave with your physical senses tingling too! Canada’s haunted charm has received global attention from media outlets worldwide, who are most impressed by the faces of visitors caught on camera throughout the tour. Nightmare’s was mentioned by Jay Leno on The Night Show as being known as “the scariest haunted house in the world.” The attraction has also received recognition by popular entertainment sources including Live with Regis & Kelly and RyanSeacrest.com. Nightmares Fear Factory is located at 5631 Victoria Avenue, Niagara Falls, in the Clifton Hill Tourist District. Prices for general admission are $13.25 for adults and $9.50 for children. Discount packages are available, and customers can save up to 35% by purchasing their tickets online, ahead of time. Be sure to leave your nightmare with a copy of your personal photo and a souvenir to show your friends that you “survived Nightmares Fear Factory”!

Featured On: • Good Morning America • The Huffington Post • The Tonight Show • Funny Or Die

IT URR VISISIIT YOOU R VIV OSUR ASHORREECKINGFOR PAR E PA PRREEP OR TESTIMONY www.NightmaresFearFactory.com


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LIFESTYLE & CULTURE

CANADIAN

whisky STILL THE BEST SELLING WHISKY IN NORTH AMERICA BY LYNN OGRYZLO

“G

imme a whisky with ginger ale on the side and don’t be stingy, baby,” utters Greta Garbo in the 1930’s Anna Christie movie. Although Greta tried, whisky has mainly remained a mans drink lining the mahogany shelves of men’s clubs, guzzled by gangsters and favoured by cowboys. Garbo would be pleased to know that today, more women are drinking whisky than ever before. If you thought whiskey making in Canada hailed from Scottish roots, think again. In Davin de Kergommeaux’s latest book, Canadian Whisky: The Portable Expert, he claims the first commercial whisky distillers were mostly Americans of English or German descent who were keen to expand business opportunities here in Canada. As for those Scottish and Irish immigrants we thought brought us the golden liquid over ice? Well, they were certainly some of Canada’s most enthusiastic consumers of it. According to regulations, Canadian whisky must be aged for at least three years, however most are aged 6 to 8 years and are double distilled. The final product is almost always a blended whisky, which produces a rich and complex product. Canadian whisky and rye whisky is not the same thing as whisky can be made from rye, corn, barley, wheat and other grains. However rye whisky made in Canada is a superstar winning international awards and outselling any other whisky in the U.S.A. In fact, Americans consume a whopping 73% of the whisky produced in Canada. When it comes to Canadian whisky, we often forget the iconic names are of family dynasties and individuals as well as products. The distinctive Canadian whisky style can be credited to James Gooderham Worts. He arrived in Ontario from England in 1831 and William Gooderham arrived the following year. Today Toronto’s famous Distillery District is housed in the original Gooderham Worts distillery. >>

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Around the same time Henry Corby immigrated and this was also the time Joseph Seagram was born (in Ontario). In 1857, J.P. Wiser crossed the border in to Canada (from U.S.A.) bringing his American distilling methods with him and Hiram Walker followed close behind bringing his English family heritage and expectations of high quality whisky. The Hiram Walker Distillery in Windsor was the largest distiller in North America. Reading all of these stories of our spirited heritage makes you want to grab a bottle, pour yourself a drink and sit in front of a roaring fire reading all of this and more in Kergommeaux’s book on Canadian whisky. If you’re not a whisky drinker but have a curiosity for whisky, you may want to start with a cocktail like whisky sour. It’s a pour of whisky, a squirt of lemon juice and a touch of sugar. Alternately, mix whisky with water or have it over ice, this will release more flavours and aromas. Whisky is a complex drink of toast, brioche, vanilla, white pepper, caramel, nuts, dark rye bread, licorice, smoke and spice. Drinking whisky neat is a more intense experience than with water, ice or in a cocktail. Fill a traditional whisky tumbler a quarter full and swirl it around. Taking a sniff prepares your palate for what’s to come. Take small and slow sips and let it coat your mouth before swallowing for a full experience. While Canadian whisky regulations are more open than other parts of the world, what Canadians do that is different (and they’re really good at) is distilling the grains separately before blending the matured spirits together at the end. In search of “the good stuff” during Prohibition, Enoch Thompson in the popular television series, Boardwalk Empire counted on Canadian whisky to support his bootlegging activities. While this is the stuff of great storytelling, the truth is that Prohibition in the U.S. crippled the prosperous cross-border sales of Canadian whisky driving Corby’s, Gooderham & Worts, Hiram Walker and Seagram’s into near bankruptcy. The U.S. did buy its whisky from Canada but it was Scottish and Irish whisky that simply flowed through Canada to its final southern destination. If you’re a whisky drinker, you already know Canada makes fantastic whiskies. Canadian whisky manufacturers have become world renowned for the quality of their whisky and whisky drinking is experiencing a fashionable revival. Perhaps it’s due to the popularity of television shows like Boardwalk Empire or Suits, but whisky drinking is definitely on the rise in Ontario. While Enoch Thompson (Boardwalk Empire) and Harvey Specter (Suits) preferred to drink their whisky from traditional whisky tumblers, you can increase the enjoyment of sipping whisky with a destemmed red wine glass or a similar shaped whisky glass that is wider at the base than at the top. Like wine, the glass is designed to concentrate the aromas in the area of your nose for a fuller experience. Unlike wine, whisky is not always a product of one producer. Another of the amazing facts in Kergommeaux’s well researched book on Canadian whisky is that, whisky destined for the U.S. may include some American whisky in it. The same product sold in Canada will not. This has more to do with tax incentives than a flavour preference. Regardless of the intended market, small amounts of foreign spirits will sometimes be added by large distillers to enhance certain flavours. This is not a frequent practice; so it’s still fair to say that, Canadian whisky can best be described as single distillery whisky. Contrary to Greta Garbo downing her shot of whisky in one single gulp, it’s really not a good idea to gulp whisky. Because whisky has a high alcohol content it’s best to sip it slowly to savour the flavours, reflecting on the experience between sips. Good news for whisky drinkers, a growing craft distilling industry in Canada means there are now over 30 new distillers with more than half of them already making or planning on making whisky. This means an awful lot more whisky to experience, sip and savour. More than that, whisky lovers can now pick up the recreational sport invented by wine lovers and visit distillers to try different whiskies. Who knows, perhaps a Whisky Trail is in Ontario’s future. Davin de Kergommeaux’s, Canadian Whisky: The Portable Expert will make you realize there’s an awful lot more to this golden drink than meets the lips. It will inspire you to get out there and try some of Ontario’s great whiskies and learn that whisky makers are as passionate about their craft as winemakers have been for generations.


H ER E A R E A F E W DIS T I L L ER S W I T H I NCR E DI BLY DE LICIOU S W H ISK I E S T H AT W I L L ROCK YOU R PA L AT E !

FORTY CREEK DISTILLERY 297 S Service Rd, Grimsby | fortycreekwhisky.com for hours and events Whisky master, John Hall has a talent for crafting award winning whiskies that are smooth, rich and clean. Forty Creek makes five different whisky products: Barrel Select, Copper Pot, Double Barrel Reserve, Confederation Oak Reserve and Evolution. Winner of 15 international awards for the best whisky. DILLON’S SMALL BATCH DISTILLERS 4833 Tufford Road, Beamsville | dillons.ca for hours and events Dillon’s white whisky is crafted from rye but without the ageing in wood to complicate the true flavour of rye. Gold Medal winner at the San Francisco World Spirits Competition (2013). NORTH OF 7 DISTILLERY 1733 St. Laurent Blvd, Ottawa | northof7distillery.ca for hours and events White Dog Whisky is an unaged, white whisky blended from four grains. It’s a true reflection of the grains as it never touches a barrel. A new product, North of 7 Whisky is crafted in a bourbon style that will be aged for a minimum of 3 years. 2017 scheduled released. Watch for it. STILL WATERS DISTILLERY 150 Bradwick Dr. Unit 26, Concord | stillwatersdistillery.com for hours & events Just released this past October (2014) is their Stalk and Barrel Rye Whisky distilled from 100% Ontario grown rye grain. Other products include Stalk and Barrel Single Malt Whisky made with 100% malted barley and Still Waters Canadian Whisky, a small batch of blended grains. TORONTO DISTILLERY CO 90 Cawthra Ave., Unit 100, Toronto | torontodistillery.ca for hours & events Toronto Distillery’s Winter Wheat Batch #2 is a certified organic wheat whisky. Awarded the highest score for an unaged whisky in the Whisky Advocate’s 2013 Winter Buying Guide. The wheat comes from Schomberg and distilled in Toronto (in the junction). CANADIAN MIST DISTILLERS 202 Macdonald Rd, Collingwood | canadianmist.com for hours & events Two delicious products include Canadian Mist Whisky, a whisky of blended grains with a splash of sherry. Collingwood Whisky is a blended grains aged in maple wood for a truly distinctive flavour. TM

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DISCOVER CANADA HERE

O

n the main street of the Town where Upper Canada began, is a wonderful and magical store where everything inside is either made or designed by a Native Canadian Artist. And you can take home a piece of this magic for as little as $5.00. (Or as much as $10,000!) The discovery begins a short walk to the north end of Queen Street in Niagara-on-the-Lake, past the Post Office and into the Native Canadian Art Gallery. A sign out front features a red ‘A’ in Inuktitut, the principle language spoken in the Eastern Arctic, famous for its Cape Dorset Prints and many three-dimensional works of art, made from stone, bone, leather and feathers. These beautiful creations date back in the North for hundreds and thousands of years before the arrival of Europeans, but have taken on a renaissance of amazing rediscovery and creativity in the last 50 or 60 years. A large wall hanging, designed by the late Ashevak Kenojuak features a beautiful, colourful owl. Look for it, right inside the door. Your adventure continues as you see work by the Iroquoian artists from Six Nations and other communities in Ontario. Most famous of these is the late painter, Norval Morrisseau, represented with original oils as well as Giclée prints from his originals. Also not to be missed are original works and prints by his sons, Christian and David. All work comes with a certificate of authenticity from the Morrisseau Estate. Still there is more! Wonderful pieces by artists including the master, Vincent Bomberry. His gifted daughter Pauline Bomberry who continues in her mother’s tradition. The musician, sculptor and magician, David Maracle. Best known for his large works at Canadian museums and Art Galleries, including The McMichael Canadian Collection, you will see work by the visionary, David General. Your tour of Native Canadian art winds up with work created by artists from British Columbia and Atlantic Canada too. Led by the vision and determination of gallery owner, Scott Daly, and including artists, staff and suppliers, Native Canadian Art Gallery in Niagara-on-the-Lake and Native Arts Niagara in Jordan have been showing and selling the most beautiful, collectable and valuable works of art from the Arctic Inuit community – and from the Iroquoian artistic renaissance, for well over twenty years. Scott’s dedication to the artists, to the art and to the clients means that they are able to fi nd and deliver objects which resound and grow in meaning and in the hearts of their owners over time. They will help you to come to know the artists. To know the lore. To understand the materials. Become part of the history of collecting Native Canadian Art in Canada and around the world. Check out the many carved bears. From the famous white dancing polar bears of the arctic to the mysterious spirit bears from


905-468-8787 | 129 QUEEN STREET NIAGARA-ON-THE-LAKE, NEXT TO THE POST OFFICE 905-562-8888 | 3845 MAIN STREET | JORDAN

there too. Check out the carvings of the big brown and black bears some of us get to see when we travel into the bush not too far from home. There is no stronger partnership in Inuit lore than the one between humans and polar bears. First of all, it is important to understand the belief of the Inuit: “The greatest peril of life lies in the fact that human food consists entirely of souls. All the creatures that we have to kill and eat, all those that we have to strike down and destroy to make clothes for ourselves, have souls, like we have, souls that do not perish with the body, and which must therefore be propitiated lest they should avenge themselves on us for taking away their bodies.” (Quoted by Knud Rasmussen.) It is thought that the spirits of humans and polar bears were interchangeable. Why? It could quite possibly be because bears have many “human” traits. They can stand up and walk on their hind legs. The Inuit have observed how the standing bear looks like a human (albeit a much taller, much heavier human!). It walks on the soles of its feet the way humans do (unlike most other animals), and leaves full footprints when it walks. It can use its forepaws like hands to carry food to its mouth. It can sit and lean against something as if it is resting and thinking. The polar bear eats many of the same foods that humans do. The Inuit respect the bears’ hunting skills, and some stories state that their ancestors learned how to hunt seals by watching polar bears. They respect the bears’ strength, patience, inquisitiveness, speed, and the maternal devotion to their cubs. The Inuit also respect the intelligence of polar bears. Some Inuit believe that polar bears have an intelligence matching or exceeding that of humans. Whether it’s a bear or other work, there is art for your home or business – to start or to add to your collection. The Canadian Art Gallery has art for you to give away. Gifts for weddings. Gifts for clients or suppliers or employees who have gone the extra mile for you. It’s a way for you to say ‘thank you’. A way that will be warmly remembered. Forever! They also carry a full selection of gift items. Mention this article for a discount. Treat your senses and your imagination. Wonder in the masterful creations of Kenojuak Ashevak, Norval Morrisseau, Toonoo Sharky, David General and Vincent Bomberry. Discover the rising stars of Canadian Native Art from British Columbia, the Prairies, the Arctic, Woodlands and the East Coast. If you are visiting from another country, any art can be shipped to you to you and in many cases you will find that the usual HST (sales tax) is exempt from your purchase. Canadian Art Gallery also offers a comprehensive layaway plan at 0% interest, which means you can afford the special piece that calls out to you, even if it takes you a month or 12 to pay for it!

“THE GREATEST PERIL OF LIFE LIES IN THE FACT THAT HUMAN FOOD CONSISTS ENTIRELY OF SOULS. ALL THE CREATURES THAT WE HAVE TO KILL AND EAT, ALL THOSE THAT WE HAVE TO STRIKE DOWN AND DESTROY TO MAKE CLOTHES FOR OURSELVES, HAVE SOULS, LIKE WE HAVE, SOULS THAT DO NOT PERISH WITH THE BODY, AND WHICH MUST THEREFORE BE PROPITIATED LEST THEY SHOULD AVENGE THEMSELVES ON US FOR TAKING AWAY THEIR BODIES.” - KNUD RASMUSSEN

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A SUNDAY TRADITION THE BUFFALO BILLS BY JILL THAM

IT’S MORE THAN A GAME, IT’S AN EVENT. Remember the good old days when all that was being broadcasted on Kiss 98.5 was, “R-E-S-P-E-C-T Jim Kelly passes to Andre Reed”? Many fans from the Niagara Region certainly do, especially growing up in a town that borders Buffalo, New York, and the home of the mighty NFL team the Buffalo Bills whose fans are full of heart and soul. >> TODAYMAGAZINE.CA 49


“THE TAILGATING IS UNLIKE ANYWHERE ELSE. IF YOU ARE SHORT ON FOOD OR DRINKS, THE GUY NEXT DOOR WILL PUT SOME ON THE GRILL FOR YOU…”

–Aaron Barchiesi

Whether you are a football fan or not, you must know by now the many controversies that have surrounded the Buffalo Bills franchise over the last several months. One couldn’t seem to avoid hearing about the impending sale of the team, changes to ticket sales and pricing, and bold trades. In order to gain perspective on the questions that surround our much-loved team, REV publishing has taken to the streets in an attempt to get the opinion of those that matter the most – the fans. Every football fan's favourite pre-game ritual is tailgating, and no city does it quite like Orchard Park. This season marks the fi rst time in Bills recorded history that the parking lot at Ralph Wilson Stadium was sold out the day before the opening game. NFL fans will attest that the Bills’ parking lot camaraderie, complete with BBQ's a plenty, is second to none. With the Peace Bridge jammed every Sunday during football season, it is clear to see that many Canadians flock south of the border for the welcoming community atmosphere. “Orchard Park has that old school NFL feel. It is more than a game, it is an event,” states Aaron Barchiesi, a long time Buffalo Bills fan and Niagara native who has been crossing the border for 15 years as a season ticket holder. “The tailgating is unlike anywhere else. If you are short on food or drinks, the guy next door will put some on the grill for you,” adds Barchiesi. Part of that community feel definitely stems from the dynamic leadership of NFL pioneer Ralph Wilson, who died in March of 2014. “I believe Wilson loved the area and the people of Orchard Park. Even though it was less of a financial gain for him, he remained loyal and kept the Bills in Erie County,” says Barchiesi. Wilson’s death prompted his family to sell the franchise which left many fans in limbo over the fate of their beloved team. A cast of diverse characters, so to speak, was in the media surrounding the recent sale of the Bills including Billionaire Howard Milstein, NHL Boston Bruins owner Jeremy Jacobs, Reality TV mogul Donald Trump, adored former Bills Quarterback Jim Kelly and of course the rock star Bon Jovi. Along with Bon Jovi came the worry that his future plans for the team involved moving them to Toronto. It’s no wonder TSN, Yahoo Sports, and Twitter was buzzing with Bills updates. Fans breathed a sigh of relief when it was announced in early September that Terry Pegula purchased the Buffalo Bills Franchise for a reported 1.2 million dollars. When asked his pick of prospective bidders to own the Bills, Barchiesi replied, “Terry Pegula was my top choice. Since he purchased the Sabres in 2011, there have been many great changes to the downtown core and we are guaranteed the Bills will stay in the Buffalo area,” says Barchiesi.

With renovations to Ralph Wilson Stadium completed for the preseason opener, the fresh new digs are sure to draw in old and new fans alike. Renovations have been constructed with the spectators in mind and include: an in-stadium lounge, improved gates for quicker entry, Wi-Fi throughout the stadium, a new team store, updated concessions and restrooms, and improvements to the training facility. Each of these improvements will add to the live game experience and help to entice people off their couches and into the stadium. For fans living in Niagara or those visiting our beautiful area, the variable pricing model that the franchise recently moved to will certainly help make select games more affordable to fans. “I think the variable pricing model allows you to sell out a game because the face value is written on the ticket. It also allows people that can’t afford to go to a premium game an opportunity to go,” says Barchiesi. You can guarantee it was silent in the Draft War Room, and in living rooms across Buffalo when Bills General Manager, Doug Whaley, shocked many with the deal he made with the Cleveland Browns to move up five spots in the pecking order and select wide receiver Sammy Watkins. To do so, Whaley also gave up Buffalo’s number nine pick this year and a fi rst and fourth round pick in the 2015 draft. “The Bills currently hold the longest active playoff drought in the NFL, 14 years to be exact,” states Tim Bennett, another loyal Bills fan. “The push to make it to the playoffs is part in memory of Ralph Wilson,” adds Bennett. In interviews since the draft, Whaley has spoken with confidence about his decision to aggressively seek out Watkins, and his daring move hasn’t fazed Barchiesi. “There is always a sense of urgency to win. The pick of Watkins is something they haven’t done in a long time. They obviously see a lot of talent in him,” says Barchiesi. Fans like Bennett and Barchiesi are listening to the expert’s winloss predictions of 9-7 and 10-6 for this season and forming their own opinions. “Exciting young players like Sammy Watkins give us a bit of hope,” states Bennett. “With quarterback EJ Manuel in his second year he should be more experienced and along with better defence and solid tandem running backs, Fred Jackson and CJ Spiller, it should be a good season.” Although a new owner has finally been selected, many questions surrounding the team still remain unanswered. Will this young team of rookies be able to stay healthy and come together as a team? Will daring moves by Whaley pay off? However the chips may fall, one thing is certain for the 2014–2015 season, diehard Buffalo Bills fans here in Niagara Falls, ON, will stand by their side. TM


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JimmyStewart CHANNELING

By Andrew Hind Photos: A.J. Harlond

A HOLLYWOOD LEGEND’S VISIT TO NIAGARA Niagara Falls can hardly be said to be star struck. Ever since Marilyn Monroe’s 1952 blockbuster film Niagara, which not only made her career but cemented Niagara Falls’ reputation as the ‘Honeymoon Capital of the World’, Hollywood has been enraptured with the natural spectacle. Some of moviedom’s biggest stars have vacationed here, and a number of movies—most notably 1979’s Superman, starring Christopher Reeve—have been shot with the thundering Falls as a backdrop. But it wasn’t always like this. It wasn’t until 1940 when legendary actor James ‘Jimmy’ Stewart came to town for two memorable days that Hollywood took any notice of Niagara. Previously, actors may have slipped unceremoniously into town for a bit of sightseeing, but this was the first time Niagara Falls and Hollywood were linked. It was an important date in Niagara’s history. After this date, Hollywood took notice of Niagara Falls and all that it offered. >>


LOCATION: Ruth’s Chris Steakhouse. CLOTHING: Caswell’s. (Cruze Coat Leather…$350 , Sloane Shirt Long Sleeve in White $ 110, Bertini Pant 5 Pocket $98.) MODEL: Anthony Petti. TODAYMAGAZINE.CA 61


CASWELL’S:. (Sloane Shirt Long Sleeve in White $110, Cruze Coat Leather…$350, Bertini Pant 5 Pocket $98.)

Jimmy Stewart (1934, via reelclassics)

James Stewart was born in small-town Pennsylvania in 1908, and initially had no aspirations of stardom. Instead, he took architecture at University and only considered the theatre classes he enrolled in there as an amusing pastime. Fate had other plans in store for the unassuming young man, however. He was discovered by a Hollywood gossip columnist who touted his wholesome appeal, effortless acting and obvious stage presence to MGM studios. Soon, Stewart had a screen test and was signed to a contract, and in 1935 made his fi rst fi lm appearance. By 1939, with a string of hits that included Vivacious Lady (1938), the Shopworn Angel (1938), You Can’t Take it with You (1938), and Mr. Smith Goes to Washington (1939), Stewart had solidified a position as one of the most bankable young stars in Tinseltown. Determined to make the most of their asset, MGM cast Stewart in three more fi lms in 1940: The Shop Around the Corner, The Mortal Storm, and The Philadelphia Story, for which he won his one and only Oscar as Best Actor. Each of the fi lms was a hit, but the gruelling schedule of the past few years left Stewart exhausted physically and emotionally. He was ground down by the demands of Hollywood and needed a break from being in front of the cameras and the stress of having to carry a fi lm. Jimmy Stewart needed a vacation. Determined to get as far away from the Hollywood lifestyle as possible, Stewart avoided the hot spots of the rich and famous and instead decided to head for the unspoiled wilderness of Lake Temagami, in northern Ontario. Unmarried at the time, he invited his parents and two sisters along for two weeks of fishing, hiking and tranquility. There were no frills and whistles here, only modest food and accommodations, and perks came in the form not of attentive service or complementary gifts, but rather endless solitude, fresh air, a refreshing simplicity to life. The time off seemed to have rejuvenated Stewart. On the way home after his too-short respite, the Stewart’s paid a visit to Niagara Falls on September 6 and 7, booking rooms at the General Brock Hotel (now the recently refurbished Crowne Plaza Hotel). The General Brock was the place to stay in Niagara. Built in 1927 for the then astronomical cost of $1.5 million, it was the fi rst luxury hotel in the area and, due in part to its elegant ballroom and rooftop garden, was at the time considered among the most majestic and celebrated hotels in Ontario. At its opening, the Niagara Falls Review raved that the new hotel, “gleaming white in the sunshine, classic in appearance, looming over the Niagara River”, was without question “the last word in comfort and beauty.” >>


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STEWART WENT OUT OF HIS WAY TO BE APPROACHABLE AND ACCOMMODATING… SOON, AND PERHAPS DUE IN SOME SMALL PART TO THE HIGH-PROFILE NATURE OF STEWART’S BRIEF VISIT, HOLLYWOOD WOULD SOON TAKE NOTICE OF NIAGARA FALLS…

Guests who stayed at the General Brock during its golden years included Walt Disney, Shirley Temple, Marilyn Monroe, Gene Autry, and later, a young Queen Elizabeth and Princess Margaret. More recently, guests have included Sylvester Stallone, Bruce Willis and Jackie Chan. But though the ledger would boast many recognizable names, Jimmy Stewart was the fi rst big name celebrity to enjoy the hospitality of this fi ne hotel. Jimmy Stewart’s impending arrival at the General Brock Hotel was the worst-kept secret around and it wasn’t long before the word had spread all over Niagara Falls. As a result, when the actor arrived to check-in on the afternoon of the 6th, he was met by a large crowd of eager autograph seekers. Though on vacation and badly in need of escape from the demands of stardom, Stewart was gracious with the fans and lingered to sign autographs. Such affability was typical of the man, and was undeniably part of his charm. Few fans left disappointed. Later that day, Stewart and his family viewed the falls and toured along the Niagara River, taking in the majestic gorge and riding over the churning whirlpool in the aerial car. He was like any other tourist, taking photographs, marvelling at the sights, asking questions. Stewart was delighted with what he saw, later telling a reporter he thought the Falls were “the most picturesque sight he had ever seen.” The awestruck actor was also “thrilled to death” with the scenery along the river. That evening, Stewart, his parents, and his sisters were guests of the General Brock’s manager, Ronald Peck, and his wife for dinner. During the course of the evening, the party ventured up to the rooftop garden to enjoy the panorama. At ten storeys in height, the General Brock was a Niagara Falls skyscraper for its day, so the view from here would have been the best in town. The following morning, as the Stewart’s stepped out of the General Brock elevator, they were greeted by a reporter from the Niagara Falls Review who, to his astonishment, “received a warm and cordial welcome from the family.” Stewart further surprised the reporter by granting him time for a rather lengthy, if informal, interview. Clearly, James Stewart was no ordinary Hollywood star. The Review reporter found that Stewart’s reputation of having an easy charm and down-to-earth manner wasn’t misplaced. “Mr. Stewart is a modest chap,” wrote the impressed journalist. “He refuses to discuss his success in pictures and does not make out to be different than any ordinary person. An interesting point about him is his desire

to stand and chat with admirers.” The reporter noted, in a manner that suggested surprise, that Stewart looked in person “exactly as he does on screen.” Stewart was nothing but effusive in his praise for Canada and Canadians. He said that Canadians were friendly and hospitable, and that he was particularly impressed with the beauty of the Lake Temagami area in which he had vacationed. When at last the informal and impromptu interview was over, Stewart bade the reporter farewell and made for the hotel’s front door. Once again, the entrance was crowded with fans eager for a chance to see their idol and perhaps gain an autograph. There were dozens of them, each one demanding a piece of the star’s attention, and yet the unfl appable star took it all in stride, lingered long enough to send most of his fans home happy with a signature or the memory of a brief conversation with a screen legend. He noted that he never got tired of signing his name and that he was amazed at how many people recognized him. Later that day, Jimmy Stewart and family left Niagara Falls to return home to the States. The Canadian vacation, short though it may have been, reinvigorated the young actor and gave him the energy and passion to star in three more movies in 1941. These would be his fi nal fi lms for more than five years because, in the immediate aftermath of the Japanese bombing of Pearl Harbour on December 7th, 1941, Stewart enlisted for service in the Second World War. While he was flying bomber missions over Germany, many of his acting brothers remained in the lap of luxury in Hollywood, having opted out of military duty. Stewart was a decorated war hero and rose to the rank of Brigadier-General in the Air Force. Once again, Stewart proved he was hardly the typical Hollywood star. It was this down-to-earth, every-man persona that made Jimmy Stewart such a hit with the people during his two days in Niagara Falls in 1940. Unlike other stars who demanded special treatment, and who saw the sights under a screen of heavy protection or under a shroud of secrecy, Stewart went out of his way to be approachable and accommodating. As a result, hundreds of Niagara residents were left with treasured memories of having seen and met one of Hollywood’s greatest treasures. Soon, and perhaps due in some small part to the high-profi le nature of Stewart’s brief visit, Hollywood would soon take notice of Niagara Falls as well. TM


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Very COOL!! Reviewed by teacherdudeinTO, a TripAdvisor traveler » Toronto » August 4, 2014

CHOCOLATE BAR “The Chocolate Bar was a perfect ending to an already perfect evening in Buffalo! It was after 11pm and we had already come from eating dinner so we were there just for drinks. But I do want to return for dinner as their menu is awesome!... The Chocolate Bar is definitely #1 on my list of restaurants/bars to visit when I’m back in Buffalo!”

A TRAVELER REVIEW

RHEA ANNA


Dear Canadians, You’ve tailgated at the Ralph. Caught a flight, found a bargain, been to a game and returned home the same day. You’ve been here, done that. But do you really know Buffalo? Have you seen a Broadway show at Shea’s? Tried the beef-on-weck sushi at Seabar? Quaffed a craft brew at Cole’s? Toured a Frank Lloyd Wright masterpiece? Walked and gawked and windowshopped in the Elmwood Village? Caught an alt-country show at an opening at the Burchfield Penney? Segwayed through Delaware Park? Stopped to smell

BIFF HENRICH

Sportsmen’s Tavern? Been to

ERIC FRICK

the flowers at Garden Walk? Taken the kids to the Buffalo Zoo? Had an artisanal cocktail at Vera? Been to a classical concert at Kleinhans? Kayaked through Elevator Alley? Gone to a food truck rodeo at Larkin Square? Tried your luck at the Seneca Buffalo Creek Casino? No? Then what are you waiting for? That’s 15 things you didn’t know about Buffalo Niagara. Pop over the Peace Bridge and see for yourself. The nearest faraway place is just a short drive away. Sincerely,

Buffalo Niagara

VisitBuffaloNiagara.com » 1.800.BUFFALO TODAYMAGAZINE.CA 67


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The Ultimate Whitewater and Historical River Tour

“Niagara’s Most Awesome Experience” Climate-controlled comfort, safe and dry ... unless you want to get wet; we can do that too! Ask about our FREE shuttle

We are just 15 minutes north of Niagara Falls, NY Minutes from international Niagara River bridges Book at niagarajet.com or call 855-NJA-TOURS (652-8687) 555 Water Street, Youngstown, NY 14174


in FOCUS

fun zone NIAGARA’S NEWEST MIDWAY ATTRACTION BY LAUREN CHARLEY

Niagara Fun Zone opened in spring 2014 and quickly gained a glowing reputation as one of the area’s most popular indoor attractions. The arcade showcases two levels of state-of-theart games, many of which reward your skills with tickets for the chance to win prizes such as candy, stickers, souvenirs, and large plush toys. In addition to the midway, guests can participate in separate attractions spanning the 200,000 square foot facility which includes a challenging mir-

ror maze, exhilarating laser tag, a premium machine gun range, glow in the dark mini putt and one of Niagara’s infamous haunted houses. For a limited time, guests are invited to see an extraordinary travelling exhibit, “Bodies Revealed”, offering incredible insight on the mystery of the human body. Perfect for patrons of all ages, the fun zone also caters to birthday parties, corporate team-building events, and even educational programs. >> TODAYMAGAZINE.CA 69


MYSTIC MAZE OF MIRRORS Step inside this mind-blowing labyrinth, guided by the unexpected surprises of your own reflection. Unlike any ordinary maze, the Mystic Maze of Mirrors kicks things up a notch by adding glowing lights, dynamic sounds, and upbeat music to keep your energy at a high as you strive to be the first to make it out of the seemingly infinite corridors. Don’t be fooled as your companions begin to multiply along the way, as mirrors can play dangerous tricks on the mind when stuck in the illusion of the looking glass.

GALAXY QUEST LASER TAG Engage in an intergalactic battle of the future at Niagara’s most high tech laser tag attraction. Inside the darkness of a 2,000 square foot room, test your skills in a challenge against other live players. Equipped with a light-up chest pad and armed with your trusted luminous rifle, Laser Tag combines the classic games of hide-and seek and tag with a unique high-tech twist. Players accumulate points by seeking out and “tagging” their opponents when they successfully shoot each players’ colourful, luminous targets.

MINI PUTT Imagine the deepest, darkest spots of the ocean, illuminated by enchanting neon colours and hand-painted graphics of underwater sea life. Enhance the setting by placing an 18-hole miniature golf course, complete with progressive theme music and intricate 3-D sculptures in an oceanic ecosystem for all ages to enjoy.

MACHINE GUN RANGE Select your firearm of choice and step into Canada’s only true semi-automatic rifle shooting gallery. The state-of-the-art sniper range provides real rifles such as the “Magpul Moe M4”, and other models featured in your favourite blockbuster films. The weapons are supplied by the same manufacturers who sell to the North American Special Forces units, modified for entertainment purposes by using airsoft pellets.

BULLSEYE PAINTBALL MANIA Come and visit this exciting new paintball attraction, the only one offered in the heart of Niagara Falls’ tourist district. The exhilarating adventure features a neoteric shooting gallery with professional equipment, crafted by experts to provide the ultimate paintball experience. The extraordinary game is enhanced with the spectacle of a glow-in-the-dark target field with moving animatronics to plant your “bullseye”.

NIAGARA’S HAUNTED HALLWAYS Prepare to face your nightmares inside Niagara’s Haunted Hallways, recognized by the Niagara Falls Tourism Board as “Niagara’s most terrifying haunted house experience”. In pitch black darkness, guided only by the path of tiny red lights, your heart will race as you run from the monstrous beings who emerge from the shadows. Filled with surprises around every corner, the impressive sounds, lights, animatronics, and live characters, will heighten all five senses as you make your way through the scariest paranormal spot in the legendary tourist area of Clifton Hill.

BODIES REVEALED Niagara Fun Zone currently features an extraordinary, one-of-a-kind educational exhibit, “Bodies Revealed”. Until the end of 2015, attenders can witness the spectacle of the human anatomy up-close as they see the real-life organs, bones, and systems which comprise their own bodies. The exhibit uniquely displays authentic human bodies which have been dissected and preserved using liquid silicone rubber through a revolutionary innovation called polymer preservation; this process produces specimens that will not decay. The exhibit provides visitors with exclusive access to the detail of the human body which has historically only been available to trained medical professionals. Guided by an audio tape with an eloquent commentary, patrons are exposed to elaborate visual displays and television screens full of fascinating information.


and special services… BIRTHDAY PARTIES Give your child and their friends an awesome birthday by treating them to an adventure at Niagara Fun Zone. Each guest is granted full access plus 30 tokens to the facility’s Monster Midway, and a choice of three of four additional attractions: mirror maze, mini putt, haunted house, or laser tag. Parents can choose to provide their own catering or select a choice of all-youcan eat pizza, chicken fingers, or plated hamburgers from the East Side Mario’s restaurant next to the fun zone. Parties include a two hour rental of a private room plus unlimited time in the midway and attractions.

CORPORATE TEAM BUILDING Whether your are a small business or large company, Niagara Fun Zone offers an exclusive experience to bond your employees while helping to build their cognitive problem solving skills and ability to work as part of an interactive team. The corporate team building package features a specially designed scavenger hunt where participants work in groups to find clues throughout the facility, with a prize awarded to the winning team. Also included in the two hour package is access to a private room and each employee is given 30 midway tokens plus one of the following attractions: mirror maze, haunted house, laser tag, or mini putt. Restaurant packages with East Side Mario’s and Ruth’s Chris Steak House are available upon the company’s request.

SPECIAL EVENTS AND PACKAGES Niagara Fun Zone is always looking to come up with new events and promotions for both tourists and locals of Niagara Falls. The company has implemented a Kid’s Movie Night, where parents can feel comfortable dropping their children off at a highly supervised event where they will make new friends and enjoy an appropriately selected feature film and access to the fun zone. During this time, parents can spend the evening relaxing at home or indulging in the spectacles, dining, and nightlife to be discovered in the lively tourist hot spot. If you’re looking for an original idea for you and your companion, Niagara Fun Zone offers a special Date Night package for couples of all ages. Here, you can explore the facility and bond together while engaging in a variety of attractions. Included in the package are 40 tokens to the arcade games plus a mini putt and a mirror maze pass for each person, as well as a $20 voucher to one of the neighbouring restaurants, Ruth’s Chris Steak House, East Side Mario’s, or IHOP. TM Niagara Fun Zone is located at 6455 Fallsview Boulevard, across from the Niagara Fallsview Casino Resort. To stay up to date on their current promotions visit funzonepromo.com or check out their full website at niagarafallsfunzone.com

FEATURED ARCADE GAME:

“DARK ESCAPE 4D” Experience the #1 rated arcade game in North America as you begin your adventure inside Dark Escape 4D. Participants are given 3D glasses to make the high-tech graphics come to life, in a complete 4-dimensiontal activity, heightening all the senses as they endure the “anxiety, panic and terror” of the shooting game. Your goal is to target as many of the zombies and monstrous creatures as possible, during the quest in an enclosed booth with surround sound as it vibrates, blasts air, and can even detect your level of fear through panic sensors! TODAYMAGAZINE.CA 71


Alistair Harlond PHOTOGRAPHY

Weddings • Families Fashion • CommerCial alistairharlond.com

www.PortColborne.ca 1.888.PORT.FUN


here . SEE . do

NIAGARA FALLS

FACTS Niagara Falls is the collective name for three waterfalls that overlap the international borders of Canada and United States.

You are almost always guaranteed to see a rainbow if you’re on the Canadian side of the Falls. To capture this beautiful phenomenon be sure grab your camera and visit from about noon until the sun sets. Scientists believe that the Niagara Falls will be gone in 50,000 years due to the current rate of erosion. The first person to see and describe Niagara Falls in depth was Father Louis Hennepin, a French priest who accompanied LaSalle on his expedition to the Niagara region in 1678.

Hundreds of years ago, the Niagara Escarpment split. The sediment from a vanished Lake Tonawanda formed Goat Island (after John Stedman whose goat herds froze to death in the winter of 1780). The water flow on the American Falls is much less forceful because of Goat Island. The Canadian Falls has no such obstacle.

After the water flows over the Falls into Lake Ontario, it travels to the St. Lawrence River, then out to the Atlantic Ocean. The deepest part of Niagara River is 170ft, and it is located right below the Falls. The speed of the Whirlpool Rapids can travel as fast as 30 feet per second.

Niagara Falls is over 12,000 years old. The Falls were formed at the end of the last Ice Age, when the melting glaciers formed the Great Lakes, one of which (Erie), ran downhill towards another (Ontario). While the water rushed from one Lake to another, the Niagara River was carved out, and at one point had to rush over a large cliff (the Niagara Escarpment). As the falls eroded over time, the Niagara Gorge was formed.

The water that flows over Niagara Falls is greenish-blue, because of a combination of algae and crushed slate and shale sediment. Sometimes, after storms, which stir up dirt at the bottom of the river and the Great Lakes, TM the water briefly turns brown.

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ICE JAMS Lake Erie is the major producer of ice that flows down the Niagara River and is capable of producing 16,093 square kilometers (10,000 square miles) of ice. The ice is blown down the river and over the Falls, where it becomes caught as the river narrows near the Canadian Maid of the Mist Landing. Some of the ice is pushed back upriver, which can build up to form an ice jam. Ice jams can be very erosive; ice grinds on the river bed, moves large boulders and alters the shoreline. When wind stops forcing water out of Lake Erie into the river, the water level drops leaving the ice jam aloft like a bridge.

THE ICE BRIDGE The phenomenon of the ice bridge is a familiar occurence each winter. Usually in January, a mild spell followed by a strong southwest wind breaks up the ice on Lake Erie and sends it down the Niagara River and over the Falls. The wet ice forced up out of the water below the Falls freezes into a huge mass, growing into a structure of considerable size and strength, not unlike a glacier. As shown in this photo of photographers on the ice in the 1890s, visitors to the Falls would often venture out on the ice bridge - vendors would even set up stalls to sell refreshments. Since a tragic event in 1912, when the ice suddenly broke up and two tourists were killed, going out on the ice bridge has been strictly prohibited. would often venture out on the ice bridge - vendors would even set up stalls to sell refreshments. Since a tragic event in 1912, when the ice suddenly broke up and two tourists were killed, going out on the ice bridge has been strictly prohibited.

WHEN THE FALLS STOPPED! When you look at the mighty Horseshoe Falls, it’s difficult to imagine any force strong enough to stop this gigantic rush of water - yet it is on record that Mother Nature did stop the flow, back in 1848. In March of that year, local inhabitants, accustomed to the sound of the river, were greeted by a strange, eerie silence. Niagara had stopped! For thirty long, silent hours, the river dried up and those who were brave enough walked or rode horses over the rock floor of the channel. Then, with a roar that shook the foundations of the earth, a solid wall of water, cresting to a great height, curled down the channel and crashed over the brink of the precipice. Niagara was back in business to the immense relief of everyone. News traveled slowly in those days but the explanation finally came. High winds set the ice fields of Lake Erie in motion and millions of tons of ice became lodged at the source of the river, blocking the channel completely until finally a shift in the forces of nature released it and the pent up weight of water broke through. >>

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289.668.5786 | entouragelimo.ca | bobbyd@entouragelimo.ca


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Book the Niagara Grand Tour today and experience 20 minutes of unforgettable excitement in the heart of Niagara’s World Renowned Vineyards and Winery Region Mention this ad and save $15-per-person on the Niagara Grand Tour To book the region’s best Heli Tour, call 1-800-491-3117

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Convenient location 15 minutes from downtown Niagara Falls 7 minutes from anywhere in Niagara-on-the-Lake

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Doc Magilligan’s ... where locals go. Located at 6400 Lundys Lane, Niagara Falls Adjacent to the Best Western Plus Cairn Croft Hotel 905.374.0021 • www.docmagilligans.com TODAYMAGAZINE.CA 75


HOW HIGH ARE THE FALLS? HOW FAST IS THE WATER?

The Niagara River is about 58 km (36 mi) in length and is the natural outlet from Lake Erie to Lake Ontario. The elevation between the two lakes is about 99 m (326 ft), half occurring at the Falls themselves. The total area drained by the Niagara River is approximately 684,000 sq km (264,000 sq mi). The average fall from Lake Erie to the beginning of the upper Niagara Rapids is only 2.7 m (9 ft). Below the Chippawa-Grass Island Pool control structure, the river falls 15 m (50 ft) to the brink of the Falls. The deepest section in the Niagara River is just below the Falls. It is so deep it equals the height of the Falls above 52m (170ft). The Chippawa Channel is approximately 17.7 km (11 mi) in length and varies from 610 to 1220 m (2,000 to 4,000 ft) in width. Water speed ranges from 0.6 to 0.9 metres per second (mps) [2 to 3 ft per second (fps)]. This channel carries approximately 60% of the total river flow. The Tonawanda Channel is 24 km (15 mi) long and varies from 460 to 610 m (1,500 to 2,000 ft) in width above Tonawanda Island. Downstream, the channel varies from 460 to 1220 m (1,500 to 4,000 ft) in width. Speed ranges from 0.6 to 0.9 mps (2 to 3 fps). The Niagara Gorge extends from the Falls for 11 km (7 mi) downstream to the foot of the escarpment at Queenston

HOW WAS THE WHIRLPOOL CREATED? The huge volume of water rushing from the Falls is crushed into the narrow Great Gorge, creating the Whirlpool Rapids that stretch for 1.6 km (1 mi). The water surface here drops 15 m (50 ft) and the rushing waters can reach speeds as high as 9 mps (30 fps). The Whirlpool is a basin 518 m (1,700 ft) long by 365 m (1,200 ft) wide with depths up to 38 m (125 ft). This is the elbow, where the river makes a sharp right-angled turn. In the Whirlpool, you can see the “reversal phenomenon�. When the Niagara River is at full flow, the waters travel over the rapids and enter the pool, then travel counterclockwise around the pool past the natural outlet. Pressure builds up when the water tries to cut across itself to reach the outlet and this pressure forces the water under the incoming stream. The swirling waters create a vortex, or whirlpool. Then the waters continue their journey to Lake Ontario. If the water flow is low (water is diverted for hydroelectric purposes after 10pm each night) the reversal does not take place; the water merely moves clockwise through the pool and passes to the outlet. Below the Whirlpool is another set of rapids, which drops approximately 12 m (40 ft). The Niagara Gorge extends from the Falls for 11 km (7 mi) downstream to the foot of the escarpment at Queenston.


Niagara Helicopters Flightseeing Tours

For the thrill of a lifetime! Explore Niagara from above

Niagara Helicopters 3731 Victoria Avenue Niagara Falls, ON

905-357-5672 www.niagarahelicopters.com

TODAYMAGAZINE.CA 77


fallsview casino presents

To purchase tickets call 1-877-833-3110 or online at www.ticketmaster.ca. Must be 19 years of age or older to enter the casino or to purchase tickets to attend performances at Fallsview Casino Resort. Know your limit, play within it! www.knowyourlimit.ca


THE BEACH BOYS January 15-17

GET UP CLOSE & PERSONAL WITH THE BIGGEST HEADLINERS FOR JANUARY AND FEBRUARY

Celebrate an evening of West Coast “Good Vibrations” as the legendary Beach Boys bring their unmistakable pop sound to Fallsview with hits such as “Kokomo”, “California Dreamin’”, “Surfin’ U.S.A”, “Wouldn’t It Be Nice”, “Help Me, Rhonda”, “Don’t Worry Baby”, “I Get Around” and “Fun, Fun, Fun”.

January 15 .............................. 8:30 PM January 16 & 17 ........................... 9 PM Tickets start at $35

HERMAN’S HERMITS SMOKEY ROBINSON STARRING PETER NOONE January 8 & 9 January 2 & 3 Selling over 50 million albums, Herman’s Hermits starring Peter Noone garnered international success with their iconic pop-rock singles including “I’m Henry the VIII, I Am”, “I’m into Something Good”, “Mrs. Brown You’ve Got a Lovely Daughter” and “There’s a Kind of Hush (All Over the World)”.

27 Top 40 hits and the producer of countless #1 singles, Smokey Robinson has set the standard for romantic Motown soul. Experience the multi-talented Smokey Robinson perform his industry changing singles such as “Tears Of A Clown”, “Going To A Go-Go”, “You’ve Really Got A Hold On Me”, “Being With You” and “I Second That Emotion”.

January 2 .................................... 9 PM January 3 ....................... 3 PM & 9 PM

January 8 ................................ 8:30 PM January 9 ..................................... 9 PM

Tickets Start at $25

Tickets start at $40

JOHN LEGEND

SOGNO ITALIANO

January 5 & 6

January 10 & 11 Embark on an adventure through the regions of Italy with Sogno Italiano, hosted by international sensation Fabrizio Frizzi along with renowned musicians Riccardo Fogli, Paolo Vallesi and Manuella Villa, accompanied by special guests Bell’Aria.

Topping over 50 charts with his platinum studded singles, four-time Grammy Award winning R&B singer, songwriter and esteemed pianist John Legend performs his biggest hits such as “All Of Me”, “You & I (Nobody In The World)”, “Tonight (Best You Ever Had)”, “Green Light”, “Ordinary People”, “Used To Love U” and “Save Room”.

January 10 .................................. 9 PM January 11 ..................................... 7 PM

January 5 & 6 ........................ 8:30 PM

Tickets start at $80

Tickets start at $90

MYSTIC INDIA: THE WORLD TOUR January 23-28 Experience an unbelievable journey through the Indian landscape, with sixty-five opulent dancers, over one-thousand fascinating costumes, stunning visual effects and elaborate set designs; Mystic India is a vibrant mustsee Bollywood performance!

January 23 .................................. 9 PM January 24 .......................3 PM & 9 PM January 25 .......................3 PM & 7 PM January 26 ................................... 3 PM January 27 & 28 ........ 3 PM & 8:30 PM Tickets start at $25

RICK SPRINGFIELD January 29-31 Grammy award-winning musician, actor and New York Times bestselling author Rick Springfield takes the stage at Fallsview Casino Resort to perform such hits as: “Don’t Talk to Strangers”, “An Affair of the Heart”, “I’ve Done Everything for You”, “Love Somebody”, “Human Touch” and “Jessie’s Girl”.

January 29 ............................. 8:30 PM January 30 & 31 .......................... 9 PM Tickets start at $30

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RICKY NELSON REMEMBERED

RITA RUDNER & LOUIE ANDERSON

STARRING MATTHEW AND GUNNAR NELSON

February 19

February 3-7 Multi-platinum recording artists Matthew and Gunnar Nelson, celebrate the musical career of their father’s iconic success with Ricky Nelson Remembered. This captivating performance features Ricky Nelson’s industry changing singles such as “Hello Mary Lou”, “Travelin’ Man”, and “Fools Rush In”.

February 3 .................................... 3 PM February 4 & 5 .......... 3 PM & 8:30 PM February 6 ................................... 9 PM February 7 ...................... 3 PM & 9 PM

For one night only, don’t miss outrageous, hysterical, award-winning stand-up with Rita Rudner and Louie Anderson! Best known as the star on the hit series Life With Louie and former host of Family Feud, Louie Anderson joins acclaimed comedian and actress Rita Rudner at Fallsview.

February 19 ............................ 8:30 PM Tickets start at $40

TONY ORLANDO February 20 & 21

Tickets start at $25

I TENORI February 11-15 With standing ovations in hundreds of theatres worldwide, the vocals of three unique tenors come together as I Tenori, exclusively at Fallsview. Discover the triumphant sound of Luca Vissani, Gianluca Paganelli and Dionigi D’Ostuni joined by singer-songwriter Diana Salvatore as they perform their extraordinary renditions of “My Way”, “Singing In The Rain”, “O Sole Mio”, “Time To Say Goodbye”, “Una Furtiva Lagrima”, “I Will Always Love You” and “The Prayer”.

February 11 ..............................8:30 PM February 12 ............... 3 PM & 8:30 PM February 13 .................................. 9 PM February 14 .................... 3 PM & 9 PM February 15 ..................... 3 PM & 7 PM Tickets start at $35

LADY ANTEBELLUM February 16 & 17

From multiple #1 hits and millions of record sales to starring on popular sitcoms, legendary Tony Orlando performs some of his biggest singles such as “Tie A Yellow Ribbon ‘Round The Ole Oak Tree”, “Candida”, “Knock Three Times”, “Say, Has Anybody Seen My Sweet Gypsy Rose” and “He Don’t Love You (Like I Love You)”.

February 20 ................................ 9 PM February 21 ..................... 3 PM & 9 PM Tickets start at $30

AIR SUPPLY February 26-28 With several platinum singles and multi-million record sales, Air Supply’s compelling live shows have solidified a worldwide fan base. Soft-rock duo Russell Hitchcock and Graham Russell perform their 80’s hits such as “Lost In Love”, “All Out Of Love”, “Every Woman In The World”, “Even The Nights Are Better” and “Making Love Out Of Nothing At All”.

February 26 ........................... 8:30 PM February 27 & 28 ........................9 PM

With the recent release of their fifth studio album, 747, Grammy Award winning Tickets start at $35 country group Lady Antebellum bring their triple-stacked harmonies to Fallsview. Experience the trio’s big, blockbuster sound with hits such as “Just A Kiss”, “We Owned The Night”, “American Honey”, “I Run To You”, “Need You Now”, “Downtown” and “Bartender”.

February 16 & 17 .................... 8:30 PM Ticket start at $95


FIVE GREAT LOCATIONS TO SERVE YOU IN NIAGARA FALLS, CANADA


EVENT

LISTINGS

NIAGARA PARKS FLORAL SHOWHOUSE ANNUAL CHRISTMAS DISPLAY Running until January 12 at the Floral Showhouse 7145 Niagara Parkway This annual tradition has holiday displays, including a miniature village, a poinsettia tree and other floral displays. Open Sundays to Thursdays from 9:30 to 5, Fridays and Saturdays from 9:30 to 8. Admission is $5. More information available at niagaraparks.com.

NATURE January 3-April 5 at Niagara Falls History Museum 5810 Ferry Street, Niagara Falls This exhibit celebrates the diversity of life on earth. Learn all about biodiversity through various exhibits (different habitats, the relationships between species, and gene pools of various species). More information at niagarafallsmuseums.ca

SKATE NIAGARA ICE SHOW January 30, 7:30pm Meridian Centre Headliners include skating superstars Kurt Browning, Scott Moir and Tessa Virtue. Tickets are $49, and can be purchased at ticket master.ca

FRESH HORSES: A TRIBUTE TO GARTH BROOKS January 31 at Greg Frewin Theatre 5781 Ellen Ave Dinner- 6:15, Show- 7:30 This high energy show celebrates all of the greatest hits of Garth Brooks. Ticket prices range from $24.98 to $44.98, and are more if you want to have dinner with the show. More information at greg frewintheatre.com

CUVEE WEEKEND February 27 to March 1 at Niagara Fallsview Casino This year will mark the 26th for this exciting event that celebrates Ontario’s growing food and wine scene. For a full listing of everything that will be taking place over the course of a weekend, visit, cuvee.ca

FABULICIOUS February 26 to March 5 This is a great opportunity to dine at some of NOTL’s best restaurants, which will be offering special three course menus at amazing prices. Spaces fill up quickly, so make sure to call in advance. More information at niagaraonthelake.com TM


Splash Away THE DAY

AT CANADA’S L ARGEST ENTERTAINMENT RESORT

VOTED #1 AMUSEMENT & WATERPARK IN CANADA ON TRIPADVISOR

Hours of water fun, rain or shine. The Fallsview Indoor Waterpark offers 16 slides – some up to 6 storeys high, a huge aqua play structure with a 1,000 gallon tipping bucket, hot tubs, outdoor activity pool and a full size wave pool.

WATERPARK GIFT CARDS

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THE PERFECT GIFT ANY TIME OF YEAR! 888.234.8409 • www.FallsviewWaterpark.com TODAYMAGAZINE.CA 83 Falls Avenue at Clifton Hill, Niagara Falls, Canada

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On the Boulevard - Winter 2015  

On the Boulevard - Winter 2015