king's view HOLIDAY 2017
recipe on p.32
+ gift guide
for him and her
holiday treats Easy appetizers, signature cocktails, delicious cookies and more! 1 | Kingâ€™s View
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contents Holiday 2017
9 GIFT GUIDE Our roundup of fabulous finds for him and her
16 THE ART OF ENTERTAINING This year, it’s all about the little touches of glam that will take your soirée from fun to phenomenal
22 BATHING BEAUTY How to turn your bathroom into an indulgent, personal space
28 THE SWEET SPOT An old-school approach to baking has proven to be a recipe for success for Dorio’s Kettleby Italian Bakery
35 HOW TO SURVIVE THE HOLIDAYS From entertaining shortcuts to outsourcing shopping duty, here’s how to de-stress your season
38 LOCAL START-UPS Easy appetizers your guests will love
see page 43!
43 SIGNATURE SPIRITS Kick your party up a notch with your own themed cocktail
46 ENJOYING THE RIDE Chef Domenic Chiaromonte dishes on his newest restaurant, Motorino North, in King City
Cover photo by Jim Craigmyle
50 ONE LAST THING
4 | King’s View
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Holiday 2017 | 5
Celebrate the Season! There’s something magical about this time of year. Though I am no fan of the cold, I do love the smell of wood-burning fires as I walk in the chilly night air, and the enchanting glow of multicoloured lights against the darkness. But this time of year is also busy, as we head off to gift shop, gather together for holiday parties or take in a parade or two. And King’s View is here to help. In our cheerful pages you’ll find gift ideas, easy appetizers and ways to create your own showstopping signature cocktail. To keep it all in balance, we also have expert tips on making the season less stressful overall. Another way to take stress out of the season? Outsource your cooking and baking. For a satisfying night out right here in King, consider having dinner at Motorino Enteco’s new restaurant, Motorino North, where chef Domenic Chiaromonte is always cooking up something delicious. And when it comes to mouth-watering baked goods, it’s hard to beat Dorio’s Kettleby Italian Bakery, whose holiday cookies grace our cover. Read all about the charming bakery, starting on page 28, and try out one of its from-scratch cookie recipes. However you choose to spend this time of year, we at King’s View wish you all the best! Jacqueline Kovacs
Publisher Dana Robbins Regional General Manager Shaun Sauve Editor Jacqueline Kovacs copy editor Deanna Dority Contributors Jim Craigmyle, Mike Guilbault Photography, Sue Kanhai, Ellie Kistemaker, Leslee Mason, Dawn Ritchie Director of Advertising Amanda Smug Advertising Manager Tanya Pacheco Advertising Sales Jeremy Brown, Dawn Chaykowsky, Bryce McGregor, Joe Montagnese, Alexis Reinhardt, Madelaine Rostek, Tony Segreti, Howie Tayor Regional Director, Production and Creative Services Katherine Porcheron Editorial Design Nicolette Blazenko, Chris Coulthard Director of Business Administration Phil Sheehan Director of Distribution Mike Banville
Three Things I Love in This Issue:
King's View is published by Metroland Media, York Region. Statements, opinions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers or King’s View magazine. Contents copyrighted. All rights reserved. Reproduction of any article, photograph or artwork without written consent from the publisher is strictly prohibited. Submissions are welcome from writers and photographers. We assume no responsibility for unsolicited material.
King's View 580B Steven Ct., Newmarket, ON L3Y 6Z2 (905) 853-8888
Delicious cookies from Dorio’s Kettleby Italian Bakery.
6 | King’s View
One-of-a-kind Canadian Collection necklace in our gift guide.
Some seasonal sophistication in our “Art of Entertaining” feature.
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8 | Kingâ€™s View
KV | Gift Guide
Gift Guide Have you left your holiday shopping to the last minute? Don’t panic. We’ve rounded up a wide range of gift ideas to help you please everyone on your list.
Holiday 2017 | 9
KV | Gift Guide
Spoil your whisky lover with a drink four decades in the making. Canadian Club 40 is slightly sweet, with hints of nutmeg, clove and fruit. Available at the LCBO in limited quantities. $249.
Treat her tresses with this gift pack from Moroccanoil — smoothing shampoo, conditioner and lotion. $61, Sephora, sephora.ca, moroccanoil.com
Dream Wear Hibernate in style with super-soft PJs from Toronto-based Au Lit Fine Linens. Choose from sleep tees, nightshirts and classic pajamas. From $95, aulitfinelinens.com 10 | King’s View
Get Glowing Cult favourites AliminEye and Lotus Scrub will make her skin smoother and more radiant. $99, alumiermd.com
Heads Up Let their headwear do the talking this winter with this toque from Indigo Design Studio. $24.50, indigo.ca
Refined Relaxation A cushy throw, wine and Godiva chocolates, all “Simple Pleasures” in a smashing retro suitcase for the woman who knows how to chillax. $225, peterandpaulsgifts.com
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KV | Gift Guide
Posh Picnic They’ll dream of warmer seasons with this “Hampton” modern picnic basket, including cutting board, cheese knife, corkscrew, two bottles of wine and gourmet goodies. $200, peterandpaulsgifts.com
Great Grooming The gentleman on your list will appreciate Rebels Refinery’s premium skin and hair care along with a Ted Baker flask in this “Pamper Him” deluxe gift set. $180, peterandpaulsgifts.com
12 | King’s View
Step Ahead Put some pep in his step with this shoeshine kit. $34.99 at selected Winners, winners.ca
Get Crafty Make the holidays more special with handmade ornament kits from NV Craft Co., Maple. DIY Tiny Toque Garland, $16 DIY Collage Ornaments, $16; yorkmakers.ca
Soft Touch Add some serious cozy to the couch with Canadiana pillows from Blue Lake & Rocky Shore, Richmond Hill. Gingham Moose Pillow Cover, $45 Birch Trees Pillow Cover, $50 yorkmakers.ca
Patriot Love Choose your penny’s year to mark a special milestone, and the length of the thin ball chain for a personalized gift she’ll love. $89 to $99, citrussilver.com
Its Worth the drive to NOBLETON Meet Mario!
Bringing 17 years of artisan bakery history to his new shop! n Ar tisa
we e ts
Visit us at 13305 Hwy. 27, Unit 5 North of King Road, Nobleton, Ont.
905-859-CAKE 2253 Kingâ€™s View
Holiday 2017 | 13
KV | Gift Guide
Chic Indulgence Your fashionista will love this “Chic Chick” basket with Kate Spade notebook, glitter frame, corkscrew, bottle topper, mulled wine candy and stemless glass. $180, peterandpaulsgifts.com
Manly Touches “Simply Put,” give him something he’ll actually use: Ted Baker flask, luggage tag, catch-all and ballpoint pen. $200, peterandpaulsgifts.com
14 | King’s View
Under Wraps This blanket from Keswick’s Winter Woolies will keep them fashionably warm. $125, yorkmakers.ca
On Board Cheese and crackers just got a little wilder with this playful bear-shaped board with cheese knife. $29, indigo.ca
Teen Dream Shawn Mendes’ Signature perfume is inspired by the singer’s passion for music and his Canadian roots. $60, Shoppers Drug Mart, beautyboutique.ca
In Spirit Got a whisky lover? This classic wooden “Whiskey Box” includes coaster, glasses, whisky rocks and, of course, Jack Daniels. $205, peterandpaulsgifts.com
At TMS, I am known.
When students are genuinely known, their learning can be fully understood and beautifully supported. They can thrive. TMS creates opportunities for children to be inspired by learning through experimentation, exploration, and self-discovery. Located in Richmond Hill, our Montessori Lower School is for students 18 months to Grade 6. You hear the laughter, see the joy on students’ faces, and feel the trust parents have as they drop off their children. Our Upper School (Grades 7-12) offers the only independent International Baccalaureate (IB) Programme in York Region. On any given day, this modern campus may showcase a student art exhibit, impromptu debate or a pop-up lab for group projects. But don’t just take our word for it. Finding the right school for your child is too important. You have to visit and see and feel it for yourself. Our Montessori start and IB finish provide a unique framework within which your child can say
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www.tmsschool.ca We are worth the visit.
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Holiday 2017 | 15
KV | Holiday Decor
the art of
Hosting a holiday gathering? This year, it’s all about the little touches of glam that will take your soirée from fun to phenomenal. Read on for professional insights on how to elevate your gathering. BY Linda Mazur 16 | King’s View
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Holiday 2017 | 17
KV | Holiday Decor
Photos courtesy of HomeSense
he holiday season is upon us, and this year, parties are taking a far more formal approach with the return of glamour, colour and luxury that will leave your guest wanting more. It’s all about making your guests feel joyful, while exuding elegance and creating an affair to remember. Rich jewel tones, metallics and a touch of sparkle are a must in the party life of 2017. As in design, this year is all about colour. Pretty amethyst, rich plum tones bordering on black, and beautiful bright pinks that pack a punch are a highlight of the holiday palette. Incorporate these rich hues in your fireplace mantel, centrepieces, glassware and textiles to create a lush and layered look for your festivities. From a stylish, well-appointed home in 18 | King’s View
which to host your party to the quality and attention to detail in your planning, the design scene and the party scene run hand in hand this season. Decor is of great importance when planning your festive gathering, as are many other little things that will make this a special, elegant affair. Think formal invitations, with a dress code, to set the stage. Perhaps beautifully wrapped personalized ornaments as party favours for your guests — an added touch that is sure to remind them of the evening. It’s all in the details. From the flowers and decor to the food and drinks, the best parties this season will be thoughtful, intentional and carefully crafted to reflect individual style while creating an unforgettable night for your guests.
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Holiday 2017 | 19
KV | Holiday Decor
Feeling inspired? Here are a few easy tips to give a touch of contemporary elegance to your festive gathering. Professionals 1. Call Consider hiring waiters or bartenders to assist with your gathering. Not only does this ensure the needs of your guests will always be attended to, it also lets you personally enjoy your party.
Use greenery, holiday ornaments and a bit of shine in places around your home for a festive touch.
Variety 2. Sweet
Vintage cake plates in a varety of heights help create a beautiful dessert table-scape.
Glam up your table with beautiful china, crystal and silver. A bit of fresh greenery, candles and a few holiday touches are a quick and simple way to add a festive touch to your table top and other areas of your home.
Beauty 4. Natural
A beautiful floral arrangement is the perfect accompaniment to the holiday season. Go for a display that features rich, lush plum tones, with a great play on texture. Who could ask for anything more? 20 | King’s View
Go for sophisticated floral arrangements featuring rich shades of plum along with texture.
Photos courtesy of Jason Hartog. Floral design by Opening Night Flowers, openingnightflowers.com
Instead of formal desserts, create a decadent and festive sweet table for your guests. Pretty vintage footedcake plates, a touch of greenery and lush florals will make for a beautiful table-scape. Feature an accompanying dessert wine to make this a fait accompli.
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Holiday 2017 | 21
KV | Bathroom Reno
How to turn your bathroom into an indulgent, personalized space. BY Linda Mazur
22 | King’s View
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Holiday 2017 | 23
KV | Bathroom Reno
Photos courtesy of Victoria + Albert Baths
ith chillier temperatures arriving, there’s almost nothing more comforting and relaxing than slipping into warm, fragrant water in a beautifully designed bathroom. But what if your bathroom makes you feel less than serene? Maybe it’s time to consider a renovation. After all, bathrooms are not the simple utilitarian rooms they once were. They have become highly stylized spaces that not only evoke personal taste, but also customized lavishness. Whether you desire a spa-like retreat or simply a classic look, today’s bathrooms definitely deliver large on luxury. Here’s how get your serenity now.
Set a budget
The first thing to do is deal with the practical side of your bathroom reno, and that means you need to set a realistic 24 | King’s View
budget. As a designer, I often find many people believe that because this is the smallest room in your home, the budget should match. On the contrary, this little room can cost quite a tidy bundle of your renovation dollars if not well thought out and executed. Valuable dollars are often lost on incorrect purchases, and poor scheduling and trades. A bathroom is not a simple DIY project and should not be treated as such. This is one of the most used spaces in your home, and costly damage can occur due to unskilled workmanship. It’s best when considering a bathroom
Trendy mixed and aged metals can be creatively added to your bathroom.
renovation to have a feasible design, and a realistic budget and plan, and, most of all, to work with reliable, skilled professionals.
Check out the trends
Now the fun part of renovations: the trends for 2018, which continue to deliver on style and luxury, and your own
personal tastes. Is your bathroom large or small? Do you prefer a charming rustic look or something more refined? Are you seeking a Zen-like oasis or a fun space for the kids? Whatever your preferences, the bathroom design should bring together all that is the best of what you envision, while delivering on maximum storage and a functional aesthetic. For a gorgeous bathtub, whether freestanding or drop-in, I advise my clients to look to manufacturer Victoria + Albert. We’ve seen a resurgence of drop-in tubs, which can be a great space-saving addition to incorporate with a shower if your bathroom is a bit shy of real estate. I feel I must point out that for resale value, you really should have one fantastic tub in your home. For creating a larger shower area, however, the “curbless” shower, one
Whatever your preferences, the design should bring together all that is the best of what you envision, while delivering on maximum storage and a functional aesthetic. of my personal favourites, continues to gain popularity, offering a modern and seamless look.
Think finishing touches
Pattern and texture are big this year, and our bathrooms are no exception. Whether you add pattern by way of a beautiful porcelain tile or even wall coverings, the addition will punch up your space and is a great way to stay on trend. Also popular are mixed and aged metals, which can be creatively added to bathrooms with faucets, lighting, shelving or even a great aged-metal vanity. Be inspired and create your own timeless bathroom that is big on style, luxury and functionality while fulfilling your needs for years to come.
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to the Community As a community-based media group reaching more than 300,000 households, we take seriously our responsibility to support community initiatives that help make York Region a great place to live, work and play. We support a wide variety of causes including health care and research, social services, education, arts and culture, community festivals, the environment, youth initiatives, volunteerism and much more.
Holiday 2017 | 25
Teaching The FuTure Today Pickering College’s approach to technology and learning results in students who are digital innovators It’s not unusual to see toddlers with tablets in their hands, making children today adept at using technology at an increasingly early age. At Newmarket’s Pickering College, technology is a core focus from Kindergarten through to Grade 12 — with one clear distinction. “Even though students of this current generation are widely considered as digital natives, most will develop into digital native consumers without any purposeful engagement of the mind,” says Gordon Chiu, Technology Integration Specialist at the independent school. “At Pickering College, our mission is to develop students who are digital native creators and innovators.” Students learn to code from Kindergarten onward. In the early days, Pickering staff use physical resources
26 | King’s View
like Code-a-Pillar, a learning toy that has nine individual segments that kids can piece together, directing the toy’s movements toward targets. “I like Code-a-Pillar because he can move,” says Kindergartener Keira Adams. “I can make him move by myself by putting the pieces together and then I push the magic button.” In Grades 1 to 3, students use Dash and Dot, small robots that can be programmed via apps on phones and tablets. “Dash and Dot teaches me how to make Dash work,” says Grade 1 student Tristan Simpson. “You swipe actions and sounds and then the arrow makes him go.” Adds classmate Sophia Lara, “I learned that if you go slow it’s easier to control Dash. If you go fast, it’s harder because it goes out of control and keeps on crashing.”
Learning to code starts in Kindergarten with Code-a-Pillar. Later, in Grade 5, students create programmable robots (left).
Grade 5 students use Lego Mindstorms kits that contain software and hardware to create customizable, programmable robots. “I learned that there wasn’t instructions for the sensor, so I needed to create my own support to hold the sensor up,” says Julian Gal, a Grade 5 student. “I had to connect wires to the right connection. If I didn’t, it wouldn’t work.” Pickering has also mandated the use of laptops mandatory from Grade 6 onward. “In Grades 4 and 5, we want them to use their laptops appropriately to make decisions, with guidance,” says Grade 5 classroom teacher Alex Au Yong. “I find that from Grade 4 on, they’re very comfortable to think, to make good choices and conduct themselves responsibly.” The school has invested in technology of all types, including computers, mobile devices, 3D printers and robotics. “Our students are taught that these tools help express ideas, create original content and solve problems,” Au Yong says. “The high level of engagement and interest in our design and build challenges such as Lego robotics and coding is incredible. Our students in the Junior School also love using Google Apps for Education and Edsby, our learning management system, as a natural part of their learning.” Throughout their schooling, students have the opportunity to participate in technology-related national and global initiatives such as FIRST LEGO League and Hour of Code. PickeringCollege’senrichedGlobalLeadershipProgram benefits every student from Kindergarten to Grade 12. The program centres on six core competencies, including Design and Build and Enact Change.“At Pickering, we want them to create new things that have impact around them,”
Chiu explains.“Students are posed with authentic questions and use coding and robotics to solve them.” Teachers also harness audio-visual power to nurture leadership skills. “We use photographs and videos to assist students in reflecting back on their thinking,” Kindergarten teacher Alexis Furlan explains.“We might look at and discuss photos of students engaged in an activity and with a quote of something they said in the moment.” Students in various grades record each other and get instant feedback on their reading, public speaking and presentation skills. All grades have the opportunity to use the school’s CRTC-licensed radio station, 102.7 CHOP FM, speaking live on air. Even primary students can share a book report, read poetry aloud or interview a special guest. They learn to speak in a clear voice, slowly and enthusiastically. “They are experiencing these practices right from the beginning of Junior Kindergarten,” Furlan says. “They’re confident and comfortable with various media before they reach the later grades.” Pickering’s Global Leadership Program is carefully crafted to best prepare students for university and the workplace. “The ability to use technology in an innovative way to create products and solve problems is critically important for 21st century students,” says Julia Hunt, Director of Global Leadership.“Creativity and innovation are transferable skills that can be applied to any context, giving Pickering College students a competitive edge.”
Join us for an Open House! Saturday, January 20 10:00 a.m. to 11:30 a.m.
In Grades 1 to 3, students learn with small robots programmed via apps on phones or tablets.
Visit www.pickeringcollege.on.ca or call 905-895-1700 ext. 259 for admission information. King’s View
Holiday 2017 | 27
The Sweet Spot
KV | Feature
An old-school approach to baking has proven to be a recipe for success for Dorio’s Kettleby Italian Bakery By Sue Kanhai | Photography by Jim Craigmyle
on’t let the charming country setting fool you. Located in a historic building on a winding country road, Dorio’s Kettleby Italian Bakery is a serious business — especially around the holidays. Owners Josie and Manuel Dorio are up well before dawn, making all of their delicious products from scratch. Later, they proudly watch them fly off the shelves of their quaint, oldfashioned bakery. The powerhouse husband and wife 28 | King’s View
culinary team have run the place since 1991, working for many years in North York before making the move to Kettleby in 2003. The move north has been a blessing, bringing a better quality of life and greater work–life balance. King Township residents have been richly rewarded, too — with freshly baked bread, fine European desserts, delicious Italian home cooking and warm hospitality.
KV | Kettleby Bakery
Holiday 2017 | 29
Just being inside the bakery is an experience in itself — it’s in the former Kettleby General Store and post office and still has such original touches as the well-worn wooden floor, tin ceiling and big antique glass windows looking onto the quiet street. Despite some setbacks early on, the bakery has proven to be a great success. Josie chalks it up to Manuel’s bread. Unlike most bakeries where bread comes out of the oven at 6 a.m., theirs is ready at noon, just in time to feed the lunch crowd. The main draw at their hot table is veal on a bun, but a rotating menu also includes chicken or eggplant parmesan, lasagna and roast beef. Josie, who is Italian, does the cooking, while her Portuguese husband specializes in baked goods. Manuel even developed his own recipe for butter tarts, a treat the local clientele clamoured for. The pair offers custom catering, including impressive wedding cakes. This time of year, it’s all about the cookies — delicious and, of course, made from scratch. They fill plates in the display case and grace the popular gift baskets. Other big sellers include Sicilian cannoli and chocolate truffles, all made with the loving care that has made the bakery so popular. See pages 30 and 32 for the bakery’s own holiday cookie recipes.
The bakery’s heritage building is part of its charm, with original wooden floors and tin ceiling.
Dorio’s Kettleby Italian Bakery 449 Kettleby Road, Kettleby
The Dorios offer a wide range of holiday treats, including gingerbread and shortbread.
Feeling inspired to create your own seasonal treats? Here are Josie Dorio’s holiday baking tips.
says 350°F, but your oven actually runs
cially with cakes or cookies, if you’re
Don’t wait until crunch time; start bak-
closer to 300°F or 400°F, your dish will
creaming the sugar and the fat, that
ing now. Do as much as you can ahead
not cook properly. Adjust the tempera-
creaming also acts as a leavening
of time to make everything easier later.
agent — you’re putting air into the bat-
Buy fresh Use fresh, raw ingredients and bake from scratch. People often can’t figure out why Dorio’s Kettleby Italian Bakery’s
long enough, you may not get the result
It’s important to understand individual
you’re looking for.”
ingredients and how they work. If you don’t have a particular ingredient and
desserts taste so delicious. “It’s usu-
you’re making a substitution, make
ally just flour, butter, sugar, eggs and
sure the switch is actually doable.
water. Why is it so good? Because
Embrace your freezer Many treats can be baked in advance, including cookies, buttercreams, even whole cakes. Carefully store your
Follow the directions
creations in the freezer, either vacuum-
“Baking and cooking are different,”
sealed or in tight-fitting containers.
Josie says. “You cook with the heart,
Josie’s only caveat? Items with cheese
but baking is a science.” Don’t skip or
don’t tend to freeze well, nor do egg-
Know your oven
combine steps; there’s a reason the
less custards. Know what’s freeze-able
Every oven is different. If the recipe
recipe was written that way. “Espe-
and get baking.
there are no chemicals or preservatives.” Bonus: Baking from scratch actually costs much less.
ter. If you skip that step, or don’t do it Understand your ingredients
30 | King’s View
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Holiday 2017 | 31
KV | Kettleby Bakery
Rich Shortbread Cookies (Recipe shared by Dorio’s Kettleby Italian Bakery.)
This recipe contains egg yolk, unlike traditional shortbread.
¾ cup ½ cup ½ tsp 3 2 cups
butter, unsalted sugar salt egg yolks pastry flour
Preheat oven to 350°F. Using the paddle attachment on your mixer, cream butter, sugar and salt until light in colour. Slowly add the egg yolks; add flour and mix until combined. Dust work surface with bread flour. Knead dough into a ball, then roll out and cut into desired shapes. Bake on baking sheet lined with parchment paper for 10 to 15 minutes. Once cool, decorate as desired or leave plain. Makes about 24 cookies.
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Holiday 2017 | 33
KV | Kettleby Bakery
(Recipe shared by Dorio’s Kettleby Italian Bakery.) ½ cup butter, unsalted ½ cup brown sugar ½ tsp baking soda ¼ tsp salt ½ tsp ginger ¼ tsp cinnamon ¼ tsp cloves 11 egg 3 cup molasses 1 cup pastry flour
Preheat oven to 375°F. Using the paddle attachment on your mixer, cream butter, brown sugar, baking soda, salt and all spices until light in colour. Add egg and mix until combined. Add molasses and mix for one minute. Add flour and mix until combined. Refrigerate dough for 1 hour or longer. Dust your work surface with bread flour, knead dough into a ball, roll out and cut into desired shapes. Bake on baking sheet lined with parchment paper for 10 to 15 minutes. Let cool and decorate with royal icing (recipe below). Makes about 36 cookies.
¾ cup icing sugar 1 egg white ¼ tsp cream of tartar
Using the balloon whip on your mixer, whip egg white and cream of tartar for 5 minutes. Change balloon whip to paddle attachment. Add sifted icing sugar to mixture and beat for an additional 5 minutes. Keep mixing bowl covered with a damp cloth or fill piping bag immediately to prevent icing from drying out. Decorate cookies as desired.
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holidays BY Leslee Mason
It’s the “most wonderful time of the year,” but for some of us, the holidays are also filled with stressful moments. Between the harried dashes for gifts, the added budget worries and all the extracurricular activities — school performances, work functions and family get-togethers — it’s enough to make anyone yearn for the relative quiet of a fresh new year. Thankfully, you can have your Christmas cake and eat it too. Read on for tips for a “less stress” holiday season.
Holiday 2017 | 35
KV | Holiday Survival
The Stress: Gift buying The Solution: Create a budget and a list, and enlist some help A little upfront planning and some digital window shopping can go a long way to easing stress. If you can, divvy up your list with your partner or even a trusted relative or friend. Set your budget for each recipient, then figure out what you’re going to buy and where. Need ideas? Check the newspaper for local flyers, peruse flyer apps like Flipp or hit the online versions of your favourite stores. Stay focused when shopping: The more time you spend in a store, the more likely you are to break your budget. Stick to your list, grab the gifts and go; or shop online from the comfort of home. If you go this route, be sure to factor in delivery dates and shipping costs.
The Stress: Eating poorly The Solution: Plan to eat well “Meal planning is key,” says Christine Moran, a registered holistic nutritionist and owner of Harmony House Wellness in Newmarket. Plan meals around your schedule and shop so you have all the items you need on hand. Then do meal prep (and double up) where you can. For example, if you’re having tacos one night and chili another, soak and cook your beans ahead of time so they’re ready to go. “It’s easier just to reheat them and add them to meals as opposed to having to cook everything fresh right from the get-go,” Moran says. The same for veggies. “You can buy your vegetables, chop them up immediately and then keep them in the fridge.” Or, she says, pick up veggie trays.
Pre-packed veggie trays are great to have on hand to serve to guests or to bring as a contribution to a larger gathering.
“They’re beautiful because it takes away that need to chop things up.” No time to cook? Skip the drive-through and hit the hot counter at your local grocery stores instead. Apply that same preparation to parties, Moran says, adding that it’s always a good idea to have a snack and plenty of water before heading to events featuring food. “It’s really difficult to tell the difference between hunger and thirst. The water will help fill you up, but it will also make sure you’re hydrated and it’ll be easier to determine whether you’re hungry or just need something to drink.” Plus, you’re more likely to make better choices when you don’t feel famished.
The Stress: Too much to do, too little time The Solution: Scale back Some people thrive on all the excitement that comes our way this time of year; others, not so much. If you fall into the latter camp, consider scaling back your holidays. For example, say no to the social get-together filled with people you don’t know well, or buy a fruit tray to bring to the work potluck instead of making your famous lasagna (people will get over it). Look for little ways across your life to reduce the things that cause you to feel stressed. At the same time, seek out more of the things that recharge you and bring you joy. A night filled with board games with the family, a quick coffee with a friend or a simple phone call to someone you’ve been meaning to reach out to — those little acts can help add up to a memorable holiday. Be sure to carve out time for yourself doing something just for you. It will help you de-stress and enjoy the holidays more. 36 | King’s View
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Help Others Volunteering has been linked to a number of benefits, including a decreased risk of depression and better physical health. But even small acts of kindness may help with the negative impact of daily stress. According to a 2015 study in Clinical Psychological Science, small gestures of help such as holding the door positively boosted participants’ sense of well-being that day.
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Holiday 2017 | 37
KV | Appetizers
Curried Carrot and Potato Soup Shooters
Local Start-Ups Entertaining season is here and that means being prepared, not only for your planned soirées, but also for unexpected drop-ins. We’ve got you covered. These appetizers come together quickly, or can be made ahead of time, to get you out of the kitchen and into serious socializing. Best of all, they feature Ontario produce, so you can offer your guests the freshest flavours possible. 38 | King’s View Holiday 2017
Warming and delicious, this surprising starter is quick to prepare. Serve in espresso cups or tiny shooter glasses. 4 medium potatoes, peeled and coarsely chopped 2 large carrots, peeled and chopped 1 medium onion 1 cup peeled and chopped sweet potato or butternut squash 3 large cloves garlic, quartered 1 tbsp hot or mild curry powder 4 to 6 cups sodium-reduced chicken broth 1/2 tsp salt 1/4 tsp pepper Light sour cream In a large heavy saucepan, combine potatoes, carrots, onion, sweet potato, garlic and curry powder. Pour in enough broth to just cover vegetables; bring to a boil. Cover, reduce heat and simmer gently for 20 to 30 minutes or until vegetables are very soft. Purée vegetable mixture in a blender or food processor until smooth. Season with salt and pepper. Serve hot or cold, garnished with sour cream. Makes about 20 shooters.
KV | Appetizers
Chorizo mushrooms Everyone will love these delightful little bites that are a breeze to make. Chorizo is a Spanish pork sausage usually available dried in the deli department of supermarkets. 24 medium white mushrooms 2 tbsp olive oil (approx) 4 oz dry-cured chorizo sausage 2 tbsp chopped fresh parsley 2 tsp grated orange rind 1 clove garlic, minced Preheat oven to 425°F. Wipe mushrooms well and pull out stems. (Set stems aside for another use.) Brush each cap with some oil and place on rimmed baking sheet or ovenproof dish. Cut chorizo into pieces that fit inside caps. In a small bowl, toss together chorizo pieces, parsley, orange rind, garlic and 1 tbsp olive oil. (Caps and chorizo mixture can be covered and refrigerated for up to 3 hours.) Place 2 chorizo piece in each cap; spoon any remaining parsley mixture overtop. (Caps can be left at room temperature for 1 hour.) Bake until mushrooms are tender and piping hot, about 15 to 20 minutes. Serve warm. Makes 24.
Mushroom roll-ups These delicious appetizers can be made ahead of time then frozen, ready and waiting for the next party or drop-in. 1/4 cup butter 8 oz button mushrooms, finely chopped 3 tbsp all-purpose flour 1 cup light cream 1/4 cup grated Parmesan cheese 1 tsp garlic salt 1 tsp lemon juice 1/2 tsp Worcestershire sauce 1 loaf sliced white sandwich bread (approx 20 slices) 1/4 cup melted butter In a large skillet, melt butter over medium heat; add mushrooms and cook for 5 minutes or until softened. Add flour and blend well. Stir in cream; cook, stirring, until thickened, about 1 minute. Add Parmesan cheese, garlic salt, lemon juice and Worcestershire sauce; let cool. Remove crusts and roll bread slices thinly with a rolling pin. Spread about 1 tbsp mixture over each slice and roll up. Place on parchment paper and freeze until firm. To bake, preheat oven to 400°F. Brush rolls with melted butter. Bake on cookie sheets for 10 to 15 minutes or until golden brown. Slice in half and serve warm. Makes 40.
Holiday 2017 | 39
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KV | Appetizers
Mini Potato Pancakes With Sour Cream and Smoked Trout Best served right away, these little gems are quick and easy. 4 large potatoes, peeled 2 onions 2 eggs, beaten 1/4 cup all-purpose flour salt and pepper, to taste vegetable oil 1/2 cup sour cream 4 oz smoked Ontario trout, in small strips snipped fresh chives or small sprigs of dill (optional) In a food processor or by hand, shred potatoes and onions. Place in a clean tea towel and squeeze out excess moisture; transfer to a bowl. Stir in eggs, flour, salt and pepper. In a large heavy skillet over medium heat, heat a thin film of oil. Using about 1 tbsp of the mixture for each pancake, place round mounds in hot skillet, a few at a time, and press to flatten. Cook until golden brown, about 3 to 4 minutes each side, turning once. Add more oil as needed for remaining pancakes. Drain well on paper towels. To serve, top each pancake with a dollop of sour cream. Arrange strip of trout on top and garnish with a length of chive or dill sprig. Makes 24 pancakes.
Savoury Apple and Goat Cheese Log This simple make-ahead appetizer is a life-saver during the holiday season. Serve with crackers or crostini. 5 oz herbed Ontario goat cheese, softened 2 oz cream cheese, softened 1 apple, peeled and coarsely grated 2 green onions, finely chopped 1/2 tsp pepper 3/4 cup toasted pecans or walnuts, chopped In a medium bowl, blend together all the ingredients except the pecans until combined. Place on a large sheet of waxed paper. Using paper to help, form into 1½-inch-diameter log. Refrigerate until firm. Place nuts on a plate. Roll log in nuts to cover. Wrap log in waxed paper and refrigerate until ready to serve. Garnish with apple slices, if desired. Makes 10 to 12 servings.
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KV | Appetizers
Curried Cream Cheese and Vegetable Spirals You can use any flavour tortillas for these easy make-ahead appetizers, but whole wheat will add more fibre. 1 medium carrot, coarsely grated 1/2 sweet red pepper, chopped 1 small onion, finely chopped 1 clove garlic, minced 1 tsp curry powder 1 tbsp vegetable oil 1/3 cup chopped fresh coriander or parsley 1 tbsp lemon juice 1/2 tsp salt 8 oz light cream cheese, softened 4 large whole wheat tortillas In a large skillet, cook carrot, red pepper, onion, garlic and curry powder in oil until softened, 3 to 5 minutes. Remove from heat. Stir in coriander, lemon juice and salt and let cool slightly. In a bowl, stir cream cheese with a wooden spoon until creamy. Stir in vegetable mixture. Spread each tortilla evenly with filling, then roll up tightly, pressing firmly to seal. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. To serve, trim off ends of rolls; cut each roll into 8 to 10 slices on the diagonal. Makes 32 to 40 spirals. Printed with permission from Foodland Ontario.
Perfect Pairings There’s nothing like a good wine to take any party up a notch. Here are two of our favourites that are sure to please your guests. La Crema Sonoma Coast 2015 Pinot Noir: Aromas of red cherry, raspberry, pomegranate and sweet tobacco give way to tastes of red-, blue- and black berries, plum and cherry with an underpin of spice and toast. $29.95 Kendall Jackson 2016 Vintner’s Reserve Chardonnay: Delightfully tropical with mango, papaya and pineapple with citrus notes, intertwined with aromas of vanilla and honey for depth and balance. A hint of oak and butter makes for a lovely, lingering finish. $19.99
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KV | Signature Cocktails
s t i r i p S Signature
By Dawn Ritchie Photography by Ellie Kistemaker
Hollywood caterers do it for their celebrity clients and now you, too, can create a buzz at your next party. Ready to take your entertaining to the next level? Then personalize those party libations with a unique signature cocktail. We’ll show you how in six simple steps. Step 1: Design Your Cocktail Around Your Party’s Theme
Choose a cocktail theme that gels with your event. For yuletide celebrations, think frosty, sparkly, spicy, creamy holiday concoctions — the Santa’s Sleigh, the Jack Frost, the Gingerbread Crumble.
The same goes for a celebration around any major achievement, such as a wedding shower or even a significant weight loss. Dropping the pounds and revelling with friends? How about tall, thin highballs filled with muddled herb creations? Call it The Last Ten, the Skinny Shinny or the New Me.
Essential Equipment Depending on your particular drink, you’ll need: • Alcohol: vodka, gin, whisky, tequila, creamy and clear liqueurs • Mixes: cola, ginger ale, club soda, orange and pineapple juice • Flavourings: salt, spices, herbs, berries, fruit, bitters • Bar set: stainless steel shaker, mixing glass, ice tongs, muddler, strainer, shot glass, long-handled spoon
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KV | Signature Cocktails
Step 2: Choose Your Spirits Selecting spirits has a lot to do with your party’s vibe. If it’s a quiet gathering around a fire, a full-bodied liquor is in order — something with a slow burn, like bourbon or a creamy chocolate liqueur. An afternoon brunch, on the other hand, calls for a sparkling berry burst of gin or an orangey Aperol spritz. Will there be dancing? Nothing gets a party rolling faster than a flight of festive shooters. Tequila shooters are standard fare, but layered shooters are signature drinks! Creating a layered shooter: Pick three different-coloured liqueurs. Form distinct layers by pouring the liquor over the back of a spoon into a shot glass very slowly. It will prevent the liquor from plunging into the layer below and mixing.
Step 3: Build Your Recipe
Your aim is to deliver a delicious drink with a level of complexity. Take the palate on a ride by firing off several taste buds — sweet, sour, salty, savoury, bitter. Use the fundamentals of perfume formulation — top note, heart note and base note — as a model to build your drink. Top note: The introductory sensation. Think bright, citrusy fizzes that tickle, or luscious, creamy, chocolatey hits . Heart note: After the top note subsides, it sneaks in as the body of the main spirit bleeds through. Choose something savoury. Base note: The lingering taste. This is your closer, that herb you mashed in, a spice or that splash of bitters. Go for sour or bitter. Your three ingredients don’t have to include a mix at all; all three notes could be alcohol. Just keep in mind, you want to take the palate on a ride and give your guests a friendly buzz, not have them crashing into furniture.
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Step 4: Mix It Up
Decide how you want to mix your cocktail during the party. Here are your options. The straight pour: This works for layered drinks and triple-note alcohol drinks. Shake and stir: Shake or stir your cocktail in front of guests and let them be a part of the show. Have all mixes, herbs, berries and bitters ready ahead of time. Infuse: Infuse flavour in syrup or alcohol in advance; then just pour and dress it up. Consider spices, herbs, or floral infusions like lavender or elderflower. Simple syrup recipe: 2 cups of sugar dissolved into 1 cup boiling water. Add spices or flavourings to infuse. Let steep, then strain and cool before using. Muddle: A muddler is a long, wooden pestle, great for crushing herbs, spices and berries right in the glass. Herbs are de rigueur in signature cocktails. A muddled drink also brings out the strong flavour of an herb or spice.
KV | Signature Cocktails
Step 6: Name Your Drink
Step 5: Master Presentation
Give your signature drink a snappy, fun, memorable name — the Snowball Splatter or Naked at the Off-Ramp are two examples. Guests will love using it and you’ll hear it repeated numerous times around the party. It cements your party’s theme. Bottoms up!
It’s theatre! The colour, the glass, the rim, the ice, the garnish. And for the adventurous, smoke, fire and foam. This is where your signature drink will truly shine. The colour: A shot of Blue Curaçao liqueur and you have a sapphire in a glass. Add pineapple juice and you have an emerald. Layered drinks also supply that rainbow explosion.
Ice and garnish photos by Mike Guilbault
The glass: Don’t just use highballs, snifters and martini glasses; be creative — jam jars, coconuts, even small bowls can be used as a glass. The rim: Dip your rim in a syrup, plunge it into a bowl of shredded coconut and you’ve created a snow treatment. Drip puréed raspberry coulis inside the rim and guests relive summer in December. Make your own rim salts using colourful spices and salts. Rub the rim with a lemon, dip in the salt and voila! It adds to the complexity and hits that salty taste bud receptor.
Make the garnish outrageous enough to fit the event.
The ice: Plain cubes are so yesterday. The ice for signature cocktails should be unique. Buy moulds to create ice balls. Infuse ice with flavour or embed it with flowers, herbs, berries, even gumdrops or chocolates. What a nice surprise when the ice melts and there’s still a treat to be had. The garnish: You can’t get too crazy here. Swizzle sticks can hold sliders, sushi, candies, fruit and flowers. Make the garnish outrageous enough to fit the event. A baby shower with frothy milky drinks and candy soothers on swizzle sticks? Why not? Smoke, fire and foam: Molecular gastronomy has entered the world of cocktails, but if you don’t have the wherewithal to create a foamy froth, a little whipped egg white with a spray of flavouring will do. You can also shake a teaspoon of gelatin in a cocktail shaker with your mix to create that velvety texture top. Tip: Experiment first. Smoke guns are a slightly pricier addition to your bar set, but create a spectacular effect that will really impress your guests.
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46 | Kingâ€™s View
KV | In The Kitchen
Enjoying the Ride
Chef and restaurant owner Domenic Chiaromonte has his eye on expansion. For the past six years he has run Motorino Enoteca, a popular restaurant in Vaughan, based on his bighearted philosophy of providing good food and great wine in a comfortable atmosphere. Lucky King City residents will soon reap the rewards, as a second location opens there this fall. We spoke with Chiaromonte about food, his happy place and the one dish he’ll be looking for this Christmas. BY SUE KANHAI PHOTOGRAPHY BY JIM CRAIGMYLE King’s View
Holiday 2017 | 47
How would you describe Motorino North? We call it modern Italian. Though our flavours and food style are very traditional, we put a little bit of a twist on the dishes. For us it’s not really about fine dining, it’s more of a comfortable place. The restaurant is very modern looking.
What made you decide to open a second location? We created the model and found the concept easy to run. We had always wanted to start expanding, and King City is our first trial. In the new year, we’re also going to be moving downtown and opening up a third location.
How will Motorino North differ from the original? We inherited the first restaurant, but the new one we built from the ground up to our specifications. We have a private dining room now that’s great for corporate clients. We’re also going to have a massive patio out front. While the menu will be the same at both locations, the daily specials — we usually do between 12 and 15 — will be unique to King City. We wanted to give it its own identity.
Where does your love of cooking come from? My roots. I was cooking at a very young age with my grandmother, my mom and my aunts. They’re all great cooks. A lot of it stems from that, from memory. At one point, I got into the whole food science thing and making very pretty plates; now I just want to cook simply. It still looks great — I do harp on presentation — but I keep it basic. People want to know what they’re eating. Food should evoke memories: “Oh, I had this when I was young…”
What do you love most about your job? There’s something I really enjoy about cooking for people. It’s a passion and I don’t consider it a job. I’m happy when I’m cooking and just love everything about it. I hide out in the pasta station and all I do is cook pastas. There’s nothing better, especially on a busy night.
Is there a particular dish you look forward to every Christmas? My mom’s apple pie — always. I look for it. I make sure to give her a heads-up: “You are making it, right?” Motorino North 1700 King Road King City, (905) 833-2426 48 | King’s View
KV | In The Kitchen
sea bass catoccio
This dish is easy to do, Domenic Chiaromonte says. The sea bass is cooked in parchment paper, so it’s healthy, moist and flavourful. 1 red onion, finely sliced 1 potato, sliced thinly 4 heirloom carrots, sliced 4 pieces parchment paper, each cut into a 14-inch square 4 6-oz portions sea bass (or salmon) 1 lemon, sliced into 8 4 sprigs thyme 4 cloves garlic, sliced, divided 1/3 cup olive oil 1/3 cup white wine coarse salt, to taste
Preheat oven to 350°F. Divide onion, potato and carrots into 4 portions and, keeping that order, lay in middle of each parchment paper. Place the sea bass on top. Top each sea bass with 2 lemon slices, 1 sprig of thyme and garlic slices. Drizzle evenly with olive oil and wine, then sprinkle with salt. Fold the parchment paper to form a sealed, airtight packet and place on a baking sheet. Bake until sea bass is cooked through, approximately 15 minutes. Serve immediately. Mangia bene! Makes 4 servings.
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one last thing
GET SET! You’ve planned, made lists, shopped, sliced, diced, roasted and baked, so make sure you do all of that work justice by showing it off on a beautifully set table. And that doesn’t have to mean fancy — cheery touches of seasonal colours plus a dash of fun make the difference between place setting and place sensational. So bring on the layers, ornaments and, of course, food, family and friends. Happy holidays! Metallic Flatware (20-piece set), $59.99; Table Runner With Tassels, $16.99; available at selected HomeSense stores. 50 | King’s View
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52 | Kingâ€™s View