Goodlife Markham May/June Edition 2016

GoodLife M

arkham, R

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ill, Stouffville, Thornhill Edition

SERVING MARKHAM, RICHMOND HILL, STOUFFVILLE AND THORNHILL

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serenity nowserenity nowserenity nowA calm, quiet welcome home

SERVING MARKHAM, RICHMOND HILL, STOUFFVILLE AND THORNHILL

EXERCISES to IMPROVEyour GOLF GAME

ON TAPSummer Sessions

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Northern ComfortWindows and Doors is aproud Canadian Family owned and operated Business.

The products we supplyand install include:•Windows•Doors•Garage Doors• Enclosures• Siding• Shutters• Railings• Retractable Awnings

Visit our showroom at:16700 Bayview Ave., Newmarket, Ontario

905-853-9400www.northerncomfortwindows.com

Reader’sChoice Awards

winnerin York Region in

2014 & 2015

Providing theWindowsandEnclosuresYorkRegionResidentsWant“We treat your home like our own”NorthernComfort is committed to providingsuch a high level of workmanship and servicethat customerswon’t hesitate to recommend thecompany to friends, neighbours and relatives.

Call Today for a Free Home Estimate

Your Local Choice Since 1947

Call us905-472-0276for a FREEestimate!

Visit our showroom at:80 Bullock Dr. Unit #5Markham, ON L3P 3P7

Visit us online @ EdmundsHomeImprovements.caor email us: [email protected]

WindoWs • doors • roofing • siding • EavEstrough

ROOFING/SIDING:

FREE UPGRADE

WINDOWS:FREE EASY CLEAN GLASS

ENTRANCE DOORS:FREE HANDSET

Note: Not valid with any other specials/discounts. Expires June 30, 2016

SPRIN

G SPEC

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contents

1826

We Like ItBeautiful butterfl ies

Downtown Style in the SuburbsCouple downsizes to upscale bungaloft

Rooms Gone RightA calm, quiet welcome home

Rooms Gone RightA fresh take on traditional style

Bring on the Butterfl iesHow to plant a pollinator garden

Garden Fresh FlavourThe joy of herbs

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contents

EventsArts, culture and outdoor events for the whole family

PortfolioAdrienne Kakoullis: A star behind the scenes

Beauty SpotKick-start a green beauty routine

GolfPhysical and mental fi tness will improve your game New golf course community a rarityCourse languagePlay the world in your own backyard

TravelCelebration in the Highlands

In the CrowdBusiness Women’s Awards Gala DinnerCedar Centre Hand in Hand Gala

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In the KitchenMaking memories, one cake at a time

Box of GoodnessInterest in the local food movement prompts thegrowth of farm share boxes, for goodness sake

VintagesExpand your horizons

On TapSummer Sessions

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45

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Originally from Bermuda, Bart Card realized his passion for travel at a young age. After a career in the British Army, he joined an international hotel chain as director of international sales, based in London, New York and Toronto responsible for Asia and the Middle East. He now shares his worldwide experiences in words and photographs. While travelling, he enjoys learning about local cuisine that can be incorporated into his love of cooking for friends and family.

BARTCARDtravel writer

Chris Traber began his career as a sports reporter with the Toronto Sun and United Press International. His work has appeared in the Globe & Mail, Toronto Star and the New York Times. He has authored and co-written several books on diverse subjects, including golf, vegan cooking and the history of popular music in Canada. During his decade-long tenure as a Metroland reporter and feature writer he was the recipient of numerous Canadian and international journalism awards.

CHRISTRABERwriter

NAOMIHILTZphotographer

Naomi Hiltz has been a commercial photographer and graphic designer for more than 15 years. She founded a photographic and graphic design company, specializing in product, food, family and real estate photography. Prior to this, she studied photography, graphic design and fi lm production at York University. She has always wanted to be in visual arts and continues her love of creating and documenting life’s signifi cant moments.

FINASCROPPOfood writer

Author of The Healthy Italian cookbook and an award-winning writer and editor, Fino Scroppo’s recipes and cooking prowess have been featured on numerous TV shows, radio programs and in magazines and newspapers across the country. Over the past 20 years, she has enjoyed working with cookbook authors and produced special-interest cooking publications that have featured the works of many celebrity chefs. Visit her at thehealthyitalian.ca.

Andrew Hind is a freelance writer specializing in travel, lifestyle and history. The author of 17 books (most recently Sherwood Inn: 75 Years of Memories), he is currently planning a book about ghost towns in Parry Sound District. Follow him on twitter @discoveriesAM.

ANDREWHINDwriter

Cont

ribut

ors

Edito

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[email protected] follow us @goodlifeyork | www.yorkregion.com/goodlife

LEEANNWATERMANEditor

When writer Andrew Hind pitched me a story about creating a butterfl y garden, I was immediately taken in. My perennial garden (knowingly planted and lovingly tended by a former homeowner) attracts scores of bees throughout the growing season—to the plum blossoms in spring, the bee balm in summer and the Japanese anemone in fall. But we only see the odd butterfl y. Every year when I see the milkweed growing along the trails near our house, I vow to collect some seeds in the fall to plant in our yard with the hopes of luring the monarchs. Perhaps this year will be the year I fi nally make good on that promise.

Following that conversation, I started to see butterfl ies everywhere—in works featured in Arts Society King’s spring studio tour, in jewelry and fashion and, especially, in home décor. I gathered a sampling for this issue’s We Like It, with the thought that you might want to add some butterfl ies to your home, too.

Also in this issue, food writer Fina Scroppo explores the growing popularity of the CSA—Community Supported Agriculture—which connects local farmers and local home cooks and fresh food lovers through weekly boxes of seasonal produce. She has also sourced recipes for some of the less familiar vegetables showing up in these boxes and at local farmers markets—such as garlic scapes and kohlrabi.

Writer and golf enthusiast Chris Traber gets you ready for golf season—with tips from fi tness boot camp owner and instructor Maryse Wood; a tour of the just-opened Lebovic Golf Club, a Doug Carrick-designed course located on 150 acres of rolling Oak Ridges Moraine at Leslie Street and Bloomington Road; and a fun look at “course language.”

Plus we offer ideas for arts, cultural and recreation events right here at home.

I hope you enjoy this issue. We’ll be back in July. In the meantime, you can fi nd us at yorkregion.com/goodlife.

Lee Ann Waterman

editor’s note


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GoodLife Markham, Richmond Hill, Thornhill and Stouffville is published by Metroland Media, York Region. Statements, opin-

ions and points of view are those of the sources and writers and do not necessarily represent those of the publisher, advertisers

or GoodLife 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.

GoodLife115-50 McIntosh Dr., Markham, ON L3R 9T3

905-294-2200

PUBLISHER

Dana Robbins

REGIONAL GENERAL MANAGER

Shaun Sauve

EDITOR

Lee Ann Waterman

CONTRIBUTORS

Bart Card • Jim Craigmyle • Daniela DiStefano

Naomi Hiltz • Andrew Hind • Sue Kanhai • Robin LeBlanc

David Li • Michael Pinkus • Jennifer Romano

Fina Scroppo • Chris Traber

ADVERTISING DIRECTOR

Maureen Christie

ADVERTISING MANAGER

Mara Sepe

ADVERTISING SALES

Lex Abernethy • Pam Burgess • Dawn Chaykowsky

Ryan McCluskey • Cathie Orban • Anita Phelps

REGIONAL DIRECTOR,

PRODUCTION AND CREATIVE SERVICES

Katherine Porcheron

EDITORIAL DESIGN

Emily Ayranto

DIRECTOR OF BUSINESS ADMINISTRATION

Phil Sheehan

DIRECTOR OF DISTRIBUTION

Mike Banville

We are looking for rooms and homes tofeature in future GoodLife magazines.

Email [email protected]

House Proud?

we like it

BeautifulButterfliesButterfl ies—long appreciated as a symbol of transcendent change and for their graceful beauty—are having a moment. This season, we’ve found butterfl ies inspiring local artists, stocked in home décor stores and websites and gracing jewelry and clothing. For even more butterfl ies—and a healthy garden—read our article on attracting these important pollinators to your property on page 26.

BY LEE ANN WATERMAN

Artist and curator of Gallery Solo in King City, Grazyna Tonkiel studies and draws localbutterfl ies, creating detailed pencil drawings on board and gold leaf.$250 to $2,500 for original works | Gallery Solo, gtonkiel.com

Adding vintage charm to your home or offi ce couldn’t be simpler with these high-quality printable downloads of detailed butterfl y drawings.$13 for 4 etsy.com/ca/shop/uniquelygiftedart

A throw pillow or two to introducebutterfl ies to your living space —indoors or out.Oversized (60-cm or 24-inch square) pillow cover | $44.50 | IndigoLumbar pillow | $47 | wayfair.caOutdoor pillow | $180 | wayfair.caSquare pillow | $90 | wayfair.ca


This glass teapot with integrated stainless steel infuser makes it easy to brew your favourite loose-leaf teas. $39.50 | Indigo

Add a little whimsy to your summer suit with this butterfl y print tie.$22 | Hudson’s Bay

Richly-hued yet translucentbutterfl ies grace this Lord & Taylor scarf.$38 | Hudson’s Bay

The rose gold butterfl y embroidery is anunexpected detail onthese classic SophiaWebster black suede fl ats. $395 | Hudson’s Bay

A new take on the classic Keds sneaker.$55 | Hudson’s Bay, shoe stores

Ensure butterfl ies and fl owers in your garden all season long with this ceramic garden globe$130 | wayfair.ca

Top your springtime tables with these butterfl y salt and pepper shakers in a nickel-plated metal fi nish.$29 | birchlane.com

A vibrant, eye-catching butterfl y pattern graces this handmade watch strap. $110 | Hudson’s Bay

Award-winning Newmarket artist Madelaine Fedeorwich uses acrylic and watercolour paint to capture the vibrant, colourful and sometimes offbeat perspective of the world around her—including butterfl ies.Fleeting Moment oil painting | $180squashedtoad.etsy.com

Called Spring Papyrus, these large prints (95 by 65 cm or 37 by 26 inches) are hand embellished with gold accents and available in a variety of frames.$579 | Niche Decor


we like it

A vibrant print front panel meets a light and soft linen back in this fashion-forward T-shirt.$29 | Joe Fresh, Loblaws,Real Canadian Superstore

Available in a variety of saturated colours, these iron butter� ies can also be used as trivets$10 | Pathways to Perennials, Kettleby

Inspired by � owers and butter� ies, Swarovski’sEden jewelry line radiates romance. With a stunning waterfall shape, the rhodium-plated necklacefeatures a mix of crystal cuts and silhouettes, while the bangle features an on-trend skinny silhouette.bracelet, $145necklace, $399available at select local jewellers, swarovski.com

Iron butter� ies $4 to $12 Pathways to Perennials, Kettleby

Introduce butter� ies in small doses at your front door or go big with a large area rug for your family room orbedroom with this vibrantrug available in a range of sizes. $56 to $978 | wayfair.ca

The celebrated “Birds & Butter� ies” wallpaper pattern bySchumacher is derived from ahand-printed wallcovering fromthe 1960s. Colourful creaturestake wing amid a black andwhite gesture drawing.$592 for a double rollfschumacher.com or through designers

Available in black or white, this print sheer T-shirt features a ribbed crew neck and rounded high-low hem.$24 | Joe Fresh, Loblaws,Real Canadian Superstore

This drapey boat-neck T-shirt featuresbutter� ies in a burnout pattern and is available in dusty blue, khaki, blush and dusty pink.$16 | Joe Fresh, Loblaws,Real Canadian Superstore

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Upper Canada Mall17600 Yonge St. Unit EE12

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2563 Major Mackenzie Dr. Unit 1, Maple, Ontario L6A 2E8

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Vaughan Mills1 Bass Pro Mills Dr. Unit 110Vaughan, Ontario L4K 5W4

Tel. (905) 660-4550

Upper Canada Mall17600 Yonge St. Unit EE12

Newmarket, Ontario L3Y 4Z1Tel. (905) 853-4551

www.radiant�nejewellers.com

2563 Major Mackenzie Dr. Unit 1, Maple, Ontario L6A 2E8

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home tour|Stouffville



BY JENNIFER ROMANO | PHOTOGRAPHY BY NAOMI HILTZ

DOWNTOWN

STYLE in the suburbs


When Sylvie Martin and Kurt Hilgendorf decided to downsize from their Markham

family home to a bungaloft in Stouffville, Martin had only one request for designer Jean Bisnaire from Niche Decor.

“Make me feel like I’m living in a downtown loft,” she says.

Originally from downtown Montreal, Martin is a city girl at heart, always chasing the dream of living once again in the hustle and bustle. Not quite ready to take that plunge, she instead brought the city to the suburbs.

As new retirees and soon-to-be empty nest-ers (they have two sons), the couple enlisted the help of Bisnaire to create a contemporary home that reflects their fun-loving personalities.

“This is the third house we’ve decorated with Jean and each time we sell all of our furniture and start from scratch,” says Martin. “It’s going to be just the two of us now and this home re-flects the new chapter in our lives.”

Only eight of its kind ever built, the house is anything but ordinary. From the outside, it looks like a typical suburban build, while the interior’s chic black, red and grey decor transports you to a downtown high rise.

But, it didn’t start out that way.“When we first visited the house we thought,

is it a cottage or a home?” says Martin. “There was wood everywhere. We tore it all out to create a wow space where we could live and also enter-tain our friends.”

The bungaloft offers a unique layout with open concept upper and lower levels and a master bedroom tucked away on the ground floor— an ideal blue print for after-dinner drinks or holiday gatherings.

Though only 1,880 square feet, the dramatic 18-foot ceiling gives the illusion of more space on the ground floor. There is a nice flow from the lounge to the kitchen to the bar cart to the banquet.

“There was a small dining room to begin with so we decided to bring in a custom-made banquet to maximize the space and add a com-fortable place where we can sit for hours,” says Martin.

The banquet extends along the three-wall nook and is framed by a crystal chandelier that hangs


above the table. Drama is in the accessories, in-cluding the oversized candleholders and black feather details. The banquet is dressed in a red and grey striped fabric, which was the jumping off point for the colour scheme of the home.

“I don’t really like the colour red on its own, but I like red with grey and I wanted a pop of colour,” says Martin.

Red is carried throughout the home in the bar stools that line the kitchen counter, throw pil-lows and even the coffee maker.

The kitchen finishes are sleek and contempo-rary. Flat panel espresso cabinetry, chrome hard-ware and sophisticated black and grey quartz countertops create a clean space.

“Almost every house on the block has a little

table in the kitchen for eating,” says Martin. “Since we live outside for half the year, we kept it open to the backyard and only put a small chair by the window for our morning coffee.”

The skylight overhead adds warmth and helps to open up the room.

Beyond the kitchen is the main living space, which looks more like a lounge. A lantern in-spired chandelier hangs above four black leather and chrome bar lounge chairs, so contemporary they almost look futuristic.

“They were the only things Kurt insisted on in the whole house. He said, ‘No matter the bud-get, I want those chairs,’” says Martin.

Martin and Hilgendorf not only take risks in design, their collection of art also stands out. »


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“I love art, you will �nd it in every room of our house. They’re masterpieces to me,” she says. “I love nudes. There’s one over the TV, in my master bathroom and then there’s the sculpture.”

A must-have for Martin, the eye-catching sculpture is prominent in the lounge area, height-ened on a pedestal in the corner of the room.

There is a small hallway on the main level that leads to the master bedroom. Decorated with clean lines, the side table and headboard are unique to the room. Engineered to be one unit, each side table illuminates with built-in lighting. The yellow and black colour scheme is derived from the artwork that hangs above the bed.

The guest bathroom is as spectacular as the rest of the house. The walls are black and the vanity comes to life with an ornate silver mirror that hangs above.

Upstairs, the balcony overlooks the lower level. In an alcove to the right of the staircase is a one-of-a-kind open concept dressing room, a dream space for Martin.

“I love clothes, so when I bought the house, I said to Jean, ‘I don’t care how you do it, 27 feet of dressing space is what I need. Let’s make it


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happen,’” jokes Martin.The space features �oor to ceiling closets as

well as a funky black chandelier and hot pink seating.

“As the only girl in the family, I loved the idea of a pop of pink in my dressing room,” says Mar-tin.

The loft also acts as a second living room, decorated with a sophisticated chaise and �at screen TV. A small desk and high-gloss �oating shelf anchor the space.

The fun-loving spirit of the homeowners comes alive in the home’s decor and the de-tails that decorate the rooms. Now living with-out their two sons, Martin is con�dent that the clean, contemporary design will remain just that— clean.

“I don’t care how you do it, 27 feet of dressing space is what

I need. Let’s make it happen.”– Sylvie Martin

rooms gone right|living and dining

The redesign touched every aspect of the space. This in-cluded painting the rooms, installing new fl ooring, adding built-ins along the fi replace wall, redoing the staircase and having all new custom furniture and draperies done.



BY SUE KANHAI | PHOTOGRAPHY BY JIM CRAIGMYLE

Real estate agent Johanna Parker has lived in a 1,800-square-foot townhome in the Swan Lake area of Markham for the past 10 years. The realtor runs a thriving business with her daughter; it keeps her so busy she has struggled to fi nd the time to decorate.

“It was high time to update both the décor and the furniture,” she says. “Some of the furniture was from my previous home and though it was very good qual-ity, it didn’t suit this layout. I wanted fresh colours and better use of the space.”

Her living, dining room and kitchen are open con-cept. She uses these spaces for lounging, entertaining and occasionally for business, so the rooms have to function equally well for all three purposes.

For help, she called on Stacey Romano of Stacey Romano Interiors.

“It was a very traditional, old-fashioned looking house,” says Romano. “The living and dining rooms were dark and dreary.”

Parker had found a dream photograph in a maga-zine. It featured a room done entirely in silvers and greys—a look she just loved. Romano aimed to create a relaxing, serene environment for her client. She also wanted to inject some colour, knowing that Parker loves bold hues.

She replaced everything. This included painting the rooms, installing new fl ooring, adding built-ins along the fi replace wall, redoing the staircase and hav-ing all new custom furniture and draperies done. In the kitchen, she installed a new backsplash, removed

a few cabinets and put in a new range hood.The transformation resulted in an elegant, contem-

porary space. The rooms now have a homey, feminine feel, says

Romano, thanks to the palette of purples and greys. One of the colours she describes as a deep aubergine, another as orchid. “It’s soft, but not mousy or little girly at all, because there’s a grey undertone to it,” she explains.

“It’s light and sunny in the daytime and at night, when the lights are all on, it has a whole different look, like a little bit of old Hollywood glamour,” says Parker. “It’s breathtakingly beautiful to me.”

The spaces now suit her perfectly. She adores the clean lines. Because Parker is so busy—and naturally very tidy—she likes to come home to a quiet, orga-nized house.

She’s also quite tall, so Romano customized most of the furniture to suit her – increasing even the height of the buffet to 41 inches from the usual 36.

“Nothing was standard,” says the designer. “Little details like that made a huge difference for her.”

Parker’s townhome features a pretty back garden with some bird feeders. She loves to sit at her dining room table and watch the many-hued birds. Rather than covering the windows, Romano chose to frame them with beautiful purple draperies so her client could continue to bird watch.

Admits the realtor, “I wish I had taken on this proj-ect sooner.” »

Serenity nowA calm, quiet welcome home


rooms gone right|living and dining

STYLE GOALSerene and quiet, an uncluttered space to counterbalance a busy life.

MUST HAVES• Clean lines in furnishings and draperies• Good colour co-ordination for fabrics and paint• Pot lights and built-ins• Wall-mounted television that can be seen from all three rooms• Punchy colour on the dining room wall.

RENOVATION ADVICETrust your decorator and be patient with trades. Be prepared to do some legwork searching out items and be on hand to make on-the-spot decisions. Know what you want and what makes you feel good, but be open to suggestions and advice from your decorator.

FAVOURITE FEATURESThe light and airy feeling: “Every time I walk into this space, I marvel at the décor, how light and airy it is and how good it makes me feel,” says Johanna Parker. Comfortable seating in living and dining rooms

SOURCESSofa, two chairs, ottoman: Silva Custom FurnitureArea rug: Minster InteriorsDining room furniture: Geovin FurnitureChandelier: CrystoramaCustom built-in cabinetry: Maxwood KitchenDrapery fabric: Maxwell FabricsLamps, mirror, artwork: Artful SolutionsPaint: main colour, Benjamin Moore 2108-50 Silver Fox; accent wall, Benjamin Moore 2117-30 ShadowBacksplash tile: CiotAll suppliers available through designers

Benjamin MooreSilver Fox 2108-50

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committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at

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LOVE YOURLANDSCAPE

Since 1965, Best Way Stone has made being a family owned and operated company a central tenet in how we do business. This family

approach to service has been the foundation for building loyal and lasting relationships with our customers, allowing the company to

thrive within the community. Best Way Stone is deeply rooted and proud to be serving the Greater Toronto Area and beyond while staying

committed to continuously providing the greatest quality and most innovative products. For information about our products, contact us at

1-800-BESTWAY (237-8929) or visit us at bestwaystone.com


rooms gone right|master bath

BY JENNIFER ROMANO | PHOTOGRAPHY BY JIM CRAIGMYLE

A fresh take on traditional style


Karlene and Jeff MacDonald waited 20 years for their dream master bath. It was the last room in their house to be decorated, so Karlene had plenty of time to think about what she wanted in a dream bathroom—and it wasn’t builder beige.

“We waited to decorate our master bath be-cause it’s a room that’s tucked away upstairs, in our bedroom. No one ever sees it,” Karlene says. “It was boring with builder basics, an oversized shower and awkward tub that I couldn’t be in comfortably.”

After gathering an archive of inspirational im-ages over the years, Karlene enlisted the help of designers and owners of Lumar Interiors, Luisa Maringola and Marisa Lupo, to help turn the master bath into a elegant retreat with a fresh take on traditional style.

The footprint had to change to make it a func-tional place for the MacDonalds to get ready in the morning. The 96-inch shower took up too much space and was reduced to a manageable, yet still large, 60 inches. The basic, general-pur-pose tub was replaced with a deep soaker tub.

The new layout gave Maringola and Lupo a chance to get creative with cabinetry.

“Since the bathroom is shared by Karlene and Jeff, we brought in a double vanity with lower

storage,” Maringola says. “We also added a deep built-in armoire next to the shower for towels and linens, as well as a more narrow cabinet next to the entrance to accommodate toiletries and cosmetics.”

From the grey and white carrara and venatino marbles to the herringbone tile in the shower and the walls’ trim appliqué, the design is an-chored with many traditional elements. How-ever, elegance makes a statement in the ornate crystal chandelier that delicately hangs over the soaker tub, the crystal wall sconces that frame the vanity, the vintage glass doorknobs and the silk drapes that cascade from the window.

“The little details make for interesting design in this master bath,” Maringola says. “In the shower, we created a unique feature wall using patterned tiles that look like framed art.”

The intricate patterned wall is easily visible through the glass shower doors, making it the focal point of the room. Also visible in the bath-room mirrors, it creates an elegant backdrop when using the vanity.

Traditional faucets and a rain shower cascad-ing from the ceiling complete the space.

“We hardly went into our master bath before and now we are all using it,” says Karlene. “We love it.” »


STYLE GOALCalm and elegant

MUST HAVES• Soaker tub• Chandelier• Custom cabinetry• Ceiling shower• Crown moulding

FAVOURITE FEATURESTile feature wall: White and grey tile laid out in herringbone style create instant visual interest. By framing the pattern, the feature wall becomes a piece of art.Crystal chandelier: Hung low over the tub and set on a dimmer, it sets the mood for a relaxing soak.

RENOVATION ADVICELuisa Maringola advises that there’s always room for things to go wrong in renovations, so it’s important to create a team with a de-signer and contractor that you can trust to deal with any unforeseen surprises. Work with people who have experience, are reliable and see your vision. Your home is your sanctuary and renovating can be personal and emotional, so choose a team that you feel comfortable being around day in and day out.

SOURCESSoaker tub, toilet, sink, showerhead, faucets: Wolseley Canada, MapleTile: Ultimate Stone, WoodbridgeCustom cabinetry: Selba Kitchens, ConcordCustom drapery, mirror, chandelier, sconces, artwork, accessories: Lumar InteriorsPaint: Benjamin Moore 2111-50 Stone HarbourBenjamin Moore 2111-50 Stone Harbour

Benjamin MooreStone Harbour 2111-50

rooms gone right|master bath

The little details make for interesting design in this master bathroom. In the shower, a unique feature wall using patterned tiles that look like framed art. 158 Don Hillock Drive, Unit 9 Aurora, Ontario L4G 0G9 T: 289-466-5425 ext.0 designlinestudio.ca

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Bring on theButter� ies

How to plant a pollinator garden

BY ANDREW HIND

Butterfl ies (like bees, moths, fl ies, wasps, hummingbirds and even some bats) transfer pollen from one fl ower to another and are essential to the development of blooms, fruit and seeds. They are vital to maintaining a healthy ecological balance.

Butterfl ies, therefore, are welcome in any garden. But, like most guests, they’ll stay longer if you’re a good host.

garden|butterfl ies

“When designing a butterfl y garden, you have to have two types of plants,” says Mur-ray Ogilvie, who has a pollinator garden in his yard and who, with his wife, Joanne Brown, designed the butterfl y garden at Doane House Hospice in Newmarket. “You need nectar plants for the butterfl y to feed upon, but you also host plants where eggs are laid and upon which the hatched caterpillars eat.”

Butterfl ies, like bees and hummingbirds, dine on nectar in fl owers. But not all fl owers are cre-ated equal. Butterfl ies are most attracted to pur-ple and yellow fl owers and prefer simple open blooms that allow easy access to nectar. Most importantly, they prefer old-fashioned varieties over modern hybrids (breeding hybrids creates gorgeous fl owers, but usually less nectar).

Many wildlife biologists recommend growing native plants if you’re interested in attracting butterfl ies to your garden. This is because for

centuries, butterfl ies—as well as other pollinat-ing insects and birds—have evolved along with indigenous plants naturally dependent on them for their habitat and survival. For an example, look no further than the monarch butterfl y.

“Monarch butterfl ies will feed on any plant, but will only lay eggs on milkweed,” explains Ogilvie. “The fact that milkweed were once considered a noxious weed and were widely exterminated had catastrophic repercussions on the monarch butterfl y population. They had nothing to lay their eggs on and so numbers plummeted.”

It’s important to include both annual and perennial plants to provide blooms from spring to late fall, providing pollen and nectar sources throughout the season. For this reason, it’s best to select varieties with long bloom periods.

“Ideal fl owers include rue, sage and Queen Anne’s lace for swallowtail butterfl ies, joe-pye

weed, purple cone fl ower, cardinal fl ower,” ex-plains Ogilvie.

While most people just think of fl owers when it comes to attracting butterfl ies, don’t overlook fl owering trees and shrubs. Hydran-gea, lilac, potentilla, privet, rhododendron, rose of sharon, sumac and summersweet all produce plenty of nectar for butterfl ies.

In addition to nectar, butterfl ies need fresh water for sustenance. Butterfl ies, like all insects, need to hydrate so consider adding a birdbath. Although they are happy with plain old water, butterfl ies really like mineral water—but not the kind you’d serve your human guests. Fill a shallow pan with sand or gravel and wet the sand or gravel well. Butterfl ies can suck the wa-ter right out of the sand or off the rocks and minerals that come off the sand/gravel make it an energy drink. In either event, make sure to change the water daily. »



Butterflies don’t generate their own body heat. Instead, they bask in the sun until they are warm enough to go about their daily tasks. Provide a resting spot—a flat stone, tile or garden ornament — placed in the sun for butterflies to bask and absorb heat to raise their body temperature. Just about any sunny spot will make them happy, though butterflies seem to prefer light-coloured stones for sunbathing. If the sandy watering hole described above is in the sun, butterflies will use it for both basking and drinking.

All animals require shelter and butterflies are no different. They like to stay out of the wind, so try to place your flowers, host plants and especially the basking site in an area that’s sheltered by a fence, building or hedge.

Leave dead trees, rotting logs, brush and mulch to provide protection from weather and predators. Such spots will also provide areas for soil nesting and overwintering sites. There are lots of ready-made butterfly houses available on the market, but research shows butterflies rarely use them. To make your own butterfly house, simply stack some firewood among or near flowerbeds; butterflies will congregate in the hollows be-tween.

Finally, to encourage butterflies—and indeed a healthy ecosystem all-around—it’s best to garden as naturally as possible. Avoid using chemi-cal pesticides and fertilizers, as well as botanical insecticides. Spot spray instead of broadcast spray and use predatory insects if possible or remove pest by hand.

“Don’t get overwhelmed, just get started,” says Ogilvie when asked how he would recommend someone begin a butterfly garden. “You can get bogged down in all the plant varieties and in trying to make the perfect butterfly haven to start. You don’t need to. You’re better off just doing something, maybe start with a few plants and build from there. Like any garden, a butterfly garden can be a work in progress over a number of years.”

Butterflies are vital to eco-systems in which they live, but sadly are in dramatic decline. By designing a yard that’s attractive to these stunning winged-insects, you’ll not only boost the beauty and vibrancy of your gar-dens but also will be assisting in ensuring butterfly populations—and by extension, our environment—remains healthy. It’s win-win.

Resources: Canadian Wildlife Federation - Wild About Gardening North American Pollinators Protection Campaign (NAPPC) Monarch Watch

“Like any garden, a butterfly garden can be a work in progress

over a number of years.”

garden|butterflies


Nectar sources: alyssum, aster species, bee balm, black-eyed susan, blazing star, butterfly weed, fennel, goldenrod species, grey-headed and purple coneflower, lavender, nasturtium, parsley, salvia, spicebush, spotted joe-pye weed, thyme, turtlehead, yarrow, zinnia

Host plants: (depend largely on the specific butterfly species): aster species, big bluestem, birch species, blue vervain, butterfly weed, common milkweed, poplar species, swamp milkweed, willow species

Plants for a butterfly garden

aster

goldenrod

milkweed

potentilla purple coneflower rose of sharon

rhododendronqueen anne’s lace hydrangea


GA

RDEN FRESH FLAVOU

RJOYthe

OF HERBSBY ANDREW HIND

garden|herbs


GA

RDEN FRESH FLAVOU

RJOYthe

OF HERBS

Herbs are a joyful addition to any garden—and any kitchen. Fresh herbs add visual appeal to a plate and infuse aromatic and

bright flavours into just about any dish. Best of all, they are no-fuss plants, requiring so little care for so great a reward.

People are catching on to the joys of fresh herbs grown in their own garden.

Ian McCallum, manager at Woodhill Garden Centre in Thornhill, has seen sales of herbs explode in recent years.

“With increased interest in organic food and locally sourced food, more and more people are getting into gardening and growing their own food. They often start with herbs because of how easy they are to grow, then moving into a broader range of fruits and vegetables,” he explains.

Lynne Antonangeli, who owns Leslie Gardens in Queensville with her husband Angelo, agrees. She, too, has noted an increase in herb sales over the last decade.

“Families with small children get into growing herbs a lot as a way of teaching kids where their food comes from,” she says. “I think cooking shows on television might also play a role. People are getting more adventurous with cooking and are hearing from experts the value of fresh herbs in a meal.”

Growing herbsThere are dozens upon dozens of herbs

available. Where to start? Choosing which herbs to grow in your garden will depend on a number of factors, including what you like to cook with and how much space you have to grow herbs. Bear in mind that some are annuals and some perennial, meaning they will return year after year.

McCallum lists basil, chives, mint, oregano, parsley, rosemary and thyme as some of the most popular and versatile herbs.

Growing herbs is easy. They require little in the way of maintenance and are relatively hardy.

“Sun is the main criteria. They all need full-sun, which means six hours of sunshine in the sunniest spot you can find. They also prefer well-drained soil, which is why a lot of people grow them in containers on balconies, decks or terraces. Never over-water herbs as this will rot off roots and kill them. Instead, let the soil dry out before watering thoroughly,” he advises.

Once planted, don’t be concerned with a lot

of fertilizing. Herbs that are overfertilized grow too quickly to the detriment of flavour. Insects are rarely a problem. You may get aphids, but they can be easily washed off. Mildew may occur; simply chop out the infected leaves.

“Harvest herbs as you need them. Pick off an entire branch rather than just a leaf as you want to encourage growth to new branches. Be sure to harvest before blooming or pinch-off the bloom to get the best flavour,” Antonangeli recommends, noting that the oil content in the leaves is greatest as the herb matures and nears bloom.

Preserving herbsIf your garden is bursting with fresh herbs,

why not preserve some for a time when things are not so green. It’s a great way of enjoying the bounty of your garden and the savoury flavoring of herbs year-round.

There are several ways to preserve herbs, each with its own benefits. Pick the method that suits your needs or experiment with them all.

Drying

Our pioneer ancestors would have tied herbs into bunches and hung them from the attic rafters. Even today, drying is often the best method for preserving herbs because it is quick and easy, and some herbs, like oregano, are more flavourful when dried.

The most important thing for successfully drying herbs is location. The place where you hang herbs for drying has to be dark and warm. Total darkness is not necessary, but it’s essential to keep herbs away from direct sunlight to retain their colour and essential oils. There should also be good air circulation, as moisture will lead to mould.

Make bunches by cutting the stems long enough to tie with string or rubber bands, about a dozen stems per bunch. Too many stems will lead to poor air circulation, preventing drying and encouraging the growth of mould. Drying will take four to 14 days, depending on the type of herb and the warmth and humidity of your drying area. »


Herbs can also be dried by laying them on screens (a well-washed window screen will do), a useful method for herbs too small to tie into bunches. Lay them thinly so air can circulate freely. You may need to stir or toss them every day to ensure even drying and prevent mould.

The quickest way to dry herbs is in the oven, says Andy Whelan, sales manager at Freeman Herbs, Canada’s largest dedicated herb grower. Put your oven on the lowest heat setting and dry herbs in a single layer on a mesh rack or foil-lined sheet for two to four hours.

Whatever method used, you will know when your herbs are dry when they are crispy and break easily. Unless you want to keep the leaves

on the stem, remove them by gently running your hand from the top down. Leaves tend to grow at an angle, so a downward motion pulls them off easily.

Store dried herbs in airtight jars or plastic bags, away from light, heat and moisture. Do not crush leaves until using them.

“Use dried within six months to a year for best flavour,” Whelan recommends. “Crush them between your fingers to release the flavour. Dried herbs are stronger in flavour than fresh, use in recipes one part dried to three parts fresh.”

Freezing

Freezing is a popular way to preserve culinary

herbs because it’s convenient and fast. The leaves retain their colour and flavour, as well as most of their nutritional value. Indeed, freezing is an ideal choice for preserving delicate herbs such as parsley, basil, tarragon and chives

Fresh, chopped leaves can simply be packed into plastic bags and labelled before frozen. Herbs can last as long as a year in the freezer.

Alternatively, put finely chopped leaves into ice-cube trays and top off with water. An average cube holds 15 mL (1 tbsp) of chopped leaves and 15 mL (1 tbsp) of water. Flowers and leaves such as mint are particularly attractive frozen individually in ice cubes for drinks.

Use as you would fresh herbs.

Dry or Freeze? Freeman Herbs shares the best methods for preserving some of your favourite herbs.

Dill Dry seeds, freeze leaves

Rosemary Dry on stem, pull off for storage

TarragonBest fresh, but leaves can be frozen on the stem

OreganoDry leaves while still green

Bay Dry

SageDry leaves whole on or off stem, pull off for storage

ThymeDry or freeze whole stem segments

ParsleyFreeze leaves; Italian parsley is better for this

BasilFreeze leaves whole or chopped in small sealable bags, laid flat

ChivesBest fresh, but can be frozen; snip into pieces first

garden|herbs

BY SUE KANHAI | PHOTOGRAPHY BY NAOMI HILTZ

inspired cuisine

in the kitchen|Inspire Restaurant

Inspire Restaurant chefs and co-owners John Hoy Ouk and Carlton Chung.



BY SUE KANHAI | PHOTOGRAPHY BY NAOMI HILTZ

What diners definitely agree on is the qual-ity and inventiveness of the food. Chefs and co-owners Carlton Chung, 30, and John Hoy Ouk, 44, excel at the mash-up, playing with Asian and Indian flavours and putting a modern fu-sion twist on dishes we all know and love.

Here, in addition to crave-worthy burgers, gourmet salads and sandwiches and a killer brunch, you’ll find treasures like a salmon poke taco bowl, butter chicken serpentini, udon car-bonara, Indonesian chicken rendang, even In-spire’s own version of a luau.

The restaurant opened in June 2014 and was immediately welcomed.

“It’s been received really well,” says Hoy Ouk. “We’ve been very fortunate that we’ve had a lot

of the neighbourhood clientele base spread the word for us; they keep bringing different people in. It’s the snowball effect.”

“So far, God’s blessed us,” agrees Chung, “but in the same breath, we have to uphold our end, too. We’ve got to keep reaching a standard, nev-er getting too comfortable.”

The dining room is long and thin with an open kitchen. Intimate and cosy, it features warm, natural wood and original art.

The restaurant seats 37 comfortably. They also do private parties and can accommodate twice the official seating capacity for stand-up affairs. They have already hosted a wedding on site, with the pretty enclave at the entrance serv-ing as the altar.

Chung’s only caveat? You can’t mind the noise of the kitchen. “I think it’s therapeutic. You hear the stress of the daily grind, the pots and pans, forks dropping, glasses breaking. It’s all part of the ambience,” he says.

Both chefs started in the industry at a very young age. They’ve known each other now for 11 years. Chung describes a grace-under-fire at-mosphere, acknowledging the stress of running a busy kitchen, but clearly thriving under that same pressure.

“We work well together as in we know what we want,” he says of their dynamic. “There’s no perfect energy, but as long as the common goal is the same, that’s the best chemistry. If everything was so comfortable then it wouldn’t be fun.” »

Inspire Restaurant is where creativity reigns. Some describe it as a little bit of downtown uptown.

Others think it has a Vancouver vibe.


INGREDIENTS

175 g (6 oz) salmon

banana leaf

SAUCE

juice of one lemon

juice of one lime

juice of one grapefruit

juice of one orange

5 lime leafs, finely chopped

butter, cold, diced, to taste

honey, to taste

5 mL (1 tsp) garlic, minced

15 mL (1 tbsp) shallots, chopped

250 mL (1 cup) white wine

salt and pepper to taste

METHOD

To make the sauce, sauté shallots and garlic with a bit of oil in a saucepan, until translu-cent.Add wine and reduce by three-quarters. Add citrus juices reduce by three-quarters.Add lime leaf.Remove from heat and slowly whisk in butter until sauce reaches desirable consistency.Season with honey, salt and pepper to taste.Season salmon with salt and pepper.In a high heat frying pan, place fish skin side down and sear for a minute on each side.Remove from heat.Place salmon skin side down onto the banana leaf, add about 15 mL (1 tbsp) of sauce and wrap the fish.Place fish into oven at 425 F for about 8 min-utes for medium doneness, or until desired doneness.Remove salmon from oven and let rest for 2-3 minutes.Open and enjoy.

BANANA LEAF SALMON WITH CITRUS BEURRE BLANC SAUCE

in the kitchen|Inspire Restaurant

Both are quick to credit their moms as their biggest culinary influences.

Chung, born in Calcutta, came to Canada at the age of 10. India is all about street vendors, he says, and they take their food seriously. Despite limited ingredients and resources, they’re able to serve 100 guests.

“To me that’s a greater influence than any five-star restaurant chef because they have everything they could possibly need: all the equipment, the highest buying power.” Those street food dishes and his mom’s cooking remain his favourite.

Hoy Ouk was born in Cambodia. “Our family was fortunate enough to get sponsored to come to Canada,” he says. “Growing up I was always in the kitchen helping out my mom. She passed on the knowledge of what each type of cuisine is, cooking Thai, Vietnamese and Cambodian food, so I had that as an example.” When he came here at the age of eight, he was exposed to Western food.

The kitchen is where the two bring their many influences together. “I want our ideas to be organic,” says Chung. “A lot of dishes from our menu are from what we’ve seen back home, obviously prepared with higher priced ingredi-ents.”

Chung has an art background and it shows in the gorgeous presentation, as well as his thoughtful restaurant art.

Devoted customers are rewarded for their re-turn visits with surprises in both the décor and the food. The pair tweaks the menu every two to three weeks.

“It’s forever changing,” says Hoy Ouk. “I think that’s the one thing that’s best about this place—it will always be in constant flux, con-stant change. When customers come in, there’s always something different.”

Chung and Hoy Ouk are close to their par-ents and want very much to thank their families and friends, who have supported them from the beginning.

Inspire Restaurant 144 Main St. N., Markham 905-554-2889 inspirerestaurant.com


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DININGGUIDE

Goodness Box of food|community supported agriculture

When Stephanie White and her family moved north from Toronto two years ago, she wanted to embrace a healthier lifestyle, so she began to shop at her local farm for fresh produce.

After weeks of buying fruits and veg-etables from the market at Round the Bend Farm in Kettleby, she learned about its CSA (Community Supported Agriculture) farm box program and readily signed up to get a share of crops over 22 weeks. She’s among the thousands of other York Region resi-dents who are choosing to support sustain-able agriculture and eat with the local grow-ing season by ordering a weekly share box.

“We love the idea of having freshly

picked, in-season vegetables and fruit,” says White. “It’s like a surprise every week to fi nd out what goodies are in the box.”

But you don’t need to move to the coun-try to get a taste of that weekly farm-fresh produce within hours of being harvested. Dozens of farms in York Region and sur-rounding areas like Round the Bend are offering what’s referred to as “farm share” or CSA box, delivered to your doorstep or ready for pick-up over a 20-plus week pe-riod starting in mid-June.

Here’s how it works: Members register with a participating farm and pay a one-time fee to get a box of just-picked fruits and vegetables from the local farm. They choose

from a variety of box sizes and types—the amount and variety of crops, costs, time period and delivery arrangement of boxes vary from farm to farm. Members enjoy the weekly bounty with their families or share it with friends, family or neighbours.

“Farm shares are a great way for consum-ers to get to know their Ontario farmers,” says Kelly Daynard, communications man-ager with Farm & Food Care Ontario, an or-ganization that represents farm families and associated agribusinesses in Ontario. “They become more familiar with the diversity of the amazing produce available right here at home, especially things you wouldn’t neces-sarily see in grocery stores.” »

BY FINA SCROPPO

GoodnessA growing interest in the local food movement

prompts the growth of farm share boxes, for goodness sake



food|community supported agriculture

The Harvest Share Food Box program at Carron Farms in Bradford, for example, of-fers a personal size with seven to eight items a week, while its family size box contains 10 to 12 items. Wondering what to do with garlic scapes in your box? No worries, each box typi-cally includes a recipe, in particular for those not-so-familiar vegetables.

“The best part about the program is the va-riety and quality of the produce we have to offer,” says Lesley Martin, Carron Farms’ food box co-ordinator. “It really allows us to see what Ontario has to offer in terms of variety. We feel we are special because we partner with the best farmers in the province to source the best pro-duce.”

At Round the Bend, owner Sue Feddema says she likes giving members of the farm share box-es a few surprises from time to time.

“Our bins are heavy, fresh, diverse and give you a little of what you may not know about,” says Feddema. This year, members will see ar-tichokes—a fi rst in the bins—along with okra, tomatillo, romanesco broccoli, orange water-melon and every colour of pepper, from purple to brown. Returning members will get a hang-ing strawberry plant and members will try their own green thumb at nurturing a seven-herb potted plant.

Partnerships with other local farmers are also typical. For example, peaches, nectarines, concord grapes and plums come from a farmer in Niagara and mushrooms are sourced from a farm in Mount Albert, says Feddema.

Variety isn’t the only incentive to order a box. “The size of the produce is so much larger than in grocery stores,” adds White. “You can’t beat the fl avours and freshness. Some weeks were harder to fi nish all of the produce, but my rela-tives and friends didn’t mind getting the over-fl ow from our boxes!”

The popularity of the CSA program at Round the Bend has grown considerably over its four years in operation, and this year it expects about 300 registrations. Feddema says they’re ready to meet the demand and more. Husband Brian, along with Sue and staff, will be busy planning, seeding and planting up to 8,000 plants a week over 30 acres from May to July.

Carron Farms has seen a similar growth over the past six years of their Harvest Share Food Box from 95 boxes when the program fi rst start-ed in 2010 to 525 boxes a week going out to households last year.

Daynard says the practice of CSA farming is growing in part because Ontario consum-ers want to know more about where their food comes from. “In Ontario, specifi cally, we have a province that has less than 2 per cent of farm-ers—98 per cent are relying on food prepared by only 2 per cent.”

Feddema agrees. “People are removed from agriculture and where their food comes from. It used to be that you can go to grandma’s farm, but you can’t do that anymore. So, if you want to see where asparagus grows, I’ll point you in that direction—it’s all part of knowing your farmer.”

It’s programs like CSA farm shares that help farmers like her better connect with customers, says Feddema. “One CSA customer said it best, ‘I know my dentist, I know my doctor and now I know my farmer.’ It’s perfect, and it makes you feel good because customers want to come to know you.”

For a map of farms offering CSA programs, visit csafarms.ca.

A personal size box in July from Carron Farms may include: strawberries (quart), new pota-toes (quart), spinach, garlic scapes, beefsteak tomatoes, broccoli, yellow peppers

During the summer and into the fall, produce variety at Round the Bend includes: green and yellow beans, beets, carrots, beefsteak heritage tomatoes, yellow and red cherry tomatoes, green onions, romaine lettuce, spanish onions, sweet corn, white and red potatoes, English cucumbers, garlic, broccoli, caulifl ower and zucchini. Fruits available are strawberries, blueberries, apples, plums, peaches, nectarines, pears, watermelon and cantaloupe.

Sample farm share boxes


KOHLRABI CARROT FRITTERSWITH AVOCADO CREAM SAUCE

Courtesy Round the Bend FarmMakes about 1 cup

INGREDIENTS

5 to 6 medium tomatillos, husked and rinsed

1 jalapeno, seeds and pith removed, minced

2 cloves garlic, roasted in oven with skin on

scant 60 mL (1/4 cup) onion, fi nely chopped

salt

METHOD

RAW VERSIONRoughly chop tomatillos and jalapeno. Remove skin from garlic.In a blender or food processor, combine tomatil-los, jalapeno, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to re-move excess moisture. Stir into salsa and sea-son with salt. ROASTED VERSIONRoast tomatillos and jalapeno on a baking sheet 10 cm (4 inches) below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip and roast the other side.In a blender or food processor, combine tomatil-los, jalapeno, juice from baking sheet, garlic and 60 mL (1/4 cup) water and process to a coarse puree. Scrape into a serving dish. Rinse onion under cold water and shake to re-move excess moisture. Stir into salsa and sea-son with salt.

SALSA VERDE(GREEN TOMATILLO SALSA)

TIPFor hotter salsa,

leave in the seedsand pith ofjalapeno.

INGREDIENTS

2 kohlrabi

1 carrot

1 egg

1 mL (1/4 tsp) kosher salt

1 mL (1/4 tsp) cayenne

125 mL (1/2 cup) grapeseed or vegetable oil (enough for 1/2-cm (1/4-inch) depth in a large skillet)

1/2 avocado

60 mL (1/4 cup) plain yogurt

juice from 1/2 lemon

1 mL (1/4) tsp kosher salt

green onions

METHOD

Remove leaves from kohlrabi and peel. Peel carrot. Shred vegetables in a food processor or by hand using a grater. Squeeze shredded veg-etables in a clean tea towel (or with your hands) to remove moisture, then add to a medium bowl with egg, salt and cayenne. Mix to combine. Heat oil in large skillet over medium heat. Place small patties of fritter mixture into oil. Fry on one side until browned, then turn. Remove to paper towel-lined plate.In a small bowl, combine avocado, yogurt, lem-on juice and 1 mL salt. Serve fritters with avocado cream and sliced green onions.

Courtesy Round the Bend FarmMakes 8 fritters

food|community supported agriculture

Courtesy Carron Farms

INGREDIENTS

1 pie shell (homemade or purchased)

250 mL (1 cup) thinly sliced scapes

2 large eggs

250 mL (1 cup) ricotta

5 mL (1 tsp) thyme

2 mL (1/2 tsp) lemon zest

2 mL (1/2 tsp) salt

1 mL (1/4 tsp) pepper

METHOD

Heat oven to 350 F.Line a pie shell with parchment (and pie weights if you have) and bake for 10 minutes. Remove pie weights and bake another 5 minutes. (If you don’t have weights, bake 15 minutes.)Place scapes, ricotta, eggs, thyme, lemon zest and salt and pepper in a bowl and mix until wellcombined.Pour into prepared pie shell and bake for 30 min-utes.Cool before serving.

GARLIC SCAPE TART

RAW BEET SALADWITH APPLES, CARROTS AND MINT

INGREDIENTS

2 large beets, scrubbed cleaned and pealed

1 large carrot (or 2 small)

1 large apple

60 mL (1/4 cup) mint, fi nely minced

30-55 grams (1-2 oz) sheep’s milk feta (optional)

60 mL (1/4 cup) sunfl ower on pumpkin seeds (optional)

DRESSING

125 mL (1/2 cup) apple cider vinegar

60 mL (1/4 cup) mild olive oil

salt and pepper to taste

METHOD Heat oven to 375 F. Toast seeds on a dry baking sheets, until fragrant and golden, about 15 minutes.Grate beets, carrots and apple into large bowl. Add minced mint, cider vinegar and olive oil. Toss well. Let sit in refrigerator 15-30 minutes. Toss again, tops with seeds and feta (if using) and serve.

Courtesy Round the Bend FarmMakes 4 servings

INGREDIENTS

45 mL (3 tbsp) butter

1 large leek (white part only), chopped

1 large onion, chopped

700 g (1.5 lb) celeriac root, peeled and cut in 2-cm (1/2-inch) cubes

1 medium yellow-fl eshed potato, peeled and cut in 2-cm (1/2-inch) cubes

2 ripe pears, peeled, cored and diced

5 mL (1 tsp) thyme leaves (fresh or dried)

1 L (4 cups) vegetable or chicken stock

125-250 mL (1/2-1 cup) light cream or milk

5 mL (1 tsp) salt

2 mL (1/2 tsp) freshly ground pepper

pinch of nutmeg

METHOD

In large saucepan, melt butter over medium heat. Add leeks, onion, celeriac root and potato. Cook about 10 minutes stirring often, until onions are translucent. Do not brown. Stir in pears and thyme and cook 5 minutes more. Add stock, bring to boil then reduce heat to me-dium. Cover and simmer 25 minutes or until veg-etables and pear are tender, stirring occasionally.Remove from heat and cool slightly. Purée with hand-held immersion blender or trans-fer to blender in batches. Return soup to pot and stir in cream or more stock to desired thickness. Season to taste with salt, pepper and nutmeg.

CELERY ROOT ANDPEAR SOUP

Courtesy Carron Farms



Products available at:

providing maximum resistance to scratches,marks and stains.

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BY MICHAEL PINKUS

vintages

One of the great things about wine is the chance for exploration—getting out of a rut and trying something completely new.

Some of us fi nd ourselves lulled into con-tinuously buying the same wine time and time again, or we are fearful that we “know nothing about wine” and, therefore, we should stick with something safe. I hate to say it, but that’s a very “Molson-and-Labatt” attitude and it is some-thing we Canadians developed throughout years of living with the beer giants. Let me explain.

Most of us grew up either drinking products made by one of the big Canadian breweries and it was only the “cool kids” that branched out with a Moosehead or Creemore. But these days there’s a beer revolution going on and people aren’t happy drinking the same-old, same-old. Craft beer is huge and it seems you can’t walk into a bar or restaurant these days without see-ing a new name on one of the taps.

The same can be said for wine and wine drink-ers. Although this revolution has been going on a lot longer, it’s taken some time for us to catch up with it. Let’s face it, the LCBO isn’t exactly a leader in this department—and who can really blame it? It buys for an entire province and it’s only a small minority that wants to try some-thing new. But if that minority turned into a ma-jority, then we’d be seeing all kinds of interesting wines and regions coming out all the time.

So I say, get out of your wine rut and try some-thing you’re not completely comfortable with or that you’ve never even heard of before. Who knows? Maybe you’ll fi nd your next favourite.

Michael Pinkus is a multi-award-winning wine writer, past-president of the Wine Writers’ Circle of Canada and creator of the Grape Guy Events app. You can fi nd him at michaelpinkuswinereview.com.

BREAK OUT OF YOUR WINE RUT MAYBE YOU’LL FIND A NEW FAVOURITE

1 Antu 2014 Syrah Chile | $17.95 | LCBO#675371

Years ago, I was a fan of the Antu Syrah from Montgras, but it kind of lost its way the past few vintages. I’m happy to report that it’s back and better than ever: roasted coffee, mocha, black pepper, spiced-raspberry and, above all, a nice meati-ness that makes it a perfect barbecue red to have on hand all summer long at a price you can buy ... by the case.

★ ★ ★ ★+

2 Tommasi 2013 Masseria Surani Heracles PrimitivoItaly | $17.95 | LCBO#434274

Primitivo is the grape that became Zinfandel once it crossed the Atlantic and was planted in California. Tommasi has created the Italian version of Zin—with all its rich plum, black cherry and mocha goodness—while adding an Italian twist of a little black licorice. There’s even some lovely white and black pepper on the spicy fi nish. At $18, you’d be hard pressed to fi nd one of this quality from California.

★ ★ ★ ★

3 La Braccesca 2012 Vino Nobilie di MontepulcianoItaly | $24.95 | LCBO#566216

La Braccesca is the property owned by Antinori in Montepul-ciano. It is a blend of 90 per cent Sangiovese (the grape responsible for Chianti) and 10 per cent Merlot (added to round out the edges). The result is a lush, black, fruited wine, full of blackberry, black cherry, cassis with a smoky/spicy fi nish with good acidity that will pair well with meats.

★ ★ ★ ★

4 Tulip 2014 Just Cabernet SauvignonIsrael | $29.95 | LCBO#440420

Cabernet Sauvignon is the kind of grape I would expect to fl ourish in the hot terrain of Israel and this wine does not disappoint: fruit forward with red and black fruit, hints of vanilla and a lovely spiced fi nish.

★ ★ ★ ★+

5 Ad Lib 2014 Hen & Chicken ChardonnayAustralia | $19.95 | LCBO#297697

Australia is not my usual go-to place for Chardonnay, but this one has found a nice balance of fruit, oak and weight in the mouth: peach and apple kick things off, adding vanilla and a touch of fl oral before ending with a delightful creamy sensation.

★ ★ ★ ★

1

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5


on tap

SUMMER SESSIONS

BY ROBIN LEBLANC

Warmer weather means more time outside on the deck and patio. Thankfully there’s a class of beer that won’t

punish you for staying out a little longer.

LITTLE NORWAY PALE LAGERSawdust City Brewing Co.ABV: 4.5%In 1942, at the height of the World War, the Royal Norwegian Air Force moved its “Little Norway” training facility from Toronto to the Muskoka Airfi eld near Gravenhurst. From then until the remainder of the war, the town was host to thousands of Norwegian pilots honing their skills. This pale lager, a collabora-tion between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and pres-ent friendship of two nations. This very light-bodied beer — only available in select bars, at the brewery itself and in select stores in Norway — has distinct grain character with a delicate grassiness and crisp, dry fi nish.

DETOUR SESSION IPAMuskoka BreweryABV: 4.3% LCBO#: 404368 (single) 404335 (six pack)Muskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to cer-tain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was one of the fi rst beers in Ontario to be marketed as a Session IPA before the craze really started kick-ing off. Detour is both adventurously hopped and one of the more accessible beers for newcomers in Muskoka Brewery’s catalogue. Expect notes of lemon, grapefruit and pine with a grassy fi nish in this lovely porch sipper.

POMPOUS ASSENGLISH ALEGreat Lakes BreweryABV: 4.2% LCBO#: 408054It’s important to note that session beers aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and a bit heavier as well. A prime example of this is Great Lakes Brewery’s own year-round favourite, Pomp-ous Ass English Ale. Pouring a deep hazy amber and giving off an aroma showcasing roasted coffee notes, expect lovely fl avours of bread pudding, caramel and stone fruits in a medium body.

STATE OF MIND SESSION IPACollective Arts Brewing Ltd.ABV: 4.4% LCBO# 420034Collective Arts is one of Ontario’s most memorable breweries due in no small part to the vibrant, consis-tently changing artwork that adorns its bottles. But while the bottle designs by local artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition to Ontario’s selection of Session IPAs, with pineapple and orange balancing nicely with a mild bitterness.

Robin LeBlanc is an award-winning beer writer and owner of thethirstywench.com. She is also the co-author of The Ontario Craft Beer Guide, which is now available.

With the warmer weather fi nally here (knock on wood), I’m spending a lot more of my time on the porch at the cottage and, as I always do at this time of year, fi nding that my tastes are going more toward session beers.

Now, when I say “session beers,” I’m not referring to beers that you can have at Session Toronto, the much-anticipated beer festival happening at Dundas Square on June 11. While those are fantastic beers to look forward to, in this instance, I’m talking about the class of beers you can pick up at the store and enjoy at home.

To be called “session”, a beer has to follow one simple guideline: be at or below 4.5 per cent ABV – just low enough in alcohol that you can enjoy several of them in a drinking “session”, as it were. It may initially sound odd to give lower-alcohol beers a distinction like that, but with more and more breweries making some beers that – while fantastic in fl avour – can start at 8.0 per cent ABV and go all the way up to 15 per cent, it’s good to know that there’s a selection out there that won’t skimp on fl avour ... and ensure you can walk away after one or three cold ones.

When you see a beer with “session” in its name, you can be sure that you’re in for a beer that won’t lead to a headache afterwards. While session beers aren’t a new class, the past two years have seen a fantastic rise in demand for them, with plenty of Ontario breweries coming out with their own easy drinking beverages.

style. Similarly, Detour was

a Session IPA before the craze really started kick-

This pale lager, a collabora-tion between Gravenhurst’s Sawdust City and Norway’s Arendals Bryggeri, is a tribute to the past and pres-

style. Similarly, Detour was one of the fi rst beers in Ontario to be marketed as a Session IPA before the craze really started kick-

Sawdust City Brewing Co.

Norwegian Air Force moved

DETOUR SESSION IPAMuskoka BreweryABV: 4.3% LCBO#: 404368 (single) 404335 (sixMuskoka Brewery doesn’t get much credit for being fairly ahead of the curve when it comes to cer-tain beer style trends in Ontario. Mad Tom IPA, for instance, was one of the fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was

fi rst intensely fl avoured IPAs when the province was just waking up to the style. Similarly, Detour was This pale lager, a collabora-

expect lovely fl avours of bread pudding, caramel

aren’t just light-bodied and hoppy. Sometimes they’re rich, malty and

round favourite, Pomp-

Collective Arts Brewing Ltd.ABV: 4.4% LCBO# 420034

tently changing artwork that adorns its bottles. But while

artists manage to grab your curiosity, the results of head brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition Mind is a very solid addition

Session IPAs, with pineapple and orange balancing

brewer Ryan Morrow’s talent grab your attention. State of Mind is a very solid addition


events

1 Unionville Festival June 4 and 5

Main Street UnionvilleThis annual event features a parade, music on the street, fireworks, shopping, food, arts, children’s events, activities to promote health and more. The Unionville Festival was founded in 1970 to protect this unique heritage village from imminent destruction. The village is now an official Heritage Conservation District for everyone to enjoy and a wonderful place to stroll, shop, dine, listen to music and meet with friends.Information: unionvillefestival.com

2Learn to HikeJune 4

York Regional Forest, Porrit Tract, Whitchurch- StouffvilleHiking can be fun and enjoyable for the whole family. Learn how to stay safe and comfortable while hiking in the forest. Find out how easy and fun a hike can be for the whole family. Registration required.Information: york.ca/forestevents

3Doors Open Whitchurch-Stouffville June 4

Various locationsSpend the day exploring the heritage, culture and the community of Whitchurch-Stouffville. Each attraction will offer a unique experience. Participate in behind-the-scenes tours, activities and more.Information: doorsopenws.ca

17 in your communityto DOTHINGS

4Mill Pond Splash Eco FestivalJune 5

Mill Pond Park, Richmond HillTake in a wide range of free environmental education and engagement activities, including children’s games and activities, native wildlife shows, eco-friendly crafts, guided nature walks, local food vendors and live music.Information: millpondsplash.ca

5All the Way: A Tribute to Frank SinatraJune 9

Richmond Hill Centre for the Performing ArtsEnjoy an evening of music celebrating 100 years of Old Blue Eyes. This magical night will transport you back to the Rat Pack era for a night of fun, swing and ring-a-ding-ding.Information: rhcentre.ca

6Markham Village Music FestivalJune 17 and 18

Main Street MarkhamJoin the nearly 20,000 music-lovers for this popular two-day event. Confirmed acts for this year include The Mayflys Landing, Mumbai Standstill, Jenn Fiorentino, Los Moralitos, What About Bob and the Markham Concert Band.Information: markhamfestival.com

7Last Night at the PromsJune 19

Richmond Hill Centre for the Performing ArtsJoined by one of the best choirs in the land, Richmond Hill Philharmonic Orchestra offers a new docket of symphonic delicacies to comple-ment the standard “proms” repertoire, all with a twist. Enthusiastic audiences continue the tradition of flag waving, singing, horn blowing and celebrating music that brings an exhilara-ting conclusion to the RHPO season.Information: rhcentre.ca

8Patio Summer Series: Jason Wilson and the Perennials

June 2519 on the Park, StouffvilleJason Wilson’s music has been described as reggae-impressionism, jazzy-reggae or even post-reggae. While none of these quite cover it, Wilson’s art is, nevertheless, truly unique, combining reggae with the improvisational sensibility of jazz, layered with the storytelling quality of the Scottish folk tradition.Information: nineteenonthepark.com

9Taste of AsiaJune 25 and 26

Kennedy Road and Steeles Avenue, MarkhamAn annual multicultural event hosted by the Federation of Chinese Canadians in Markham, the Association of Progressive Muslims of Ontario and the City of Markham, Taste of Asia provides a platform for the community to pro-mote the multicultural mosaic of Canada and create harmony among various cultural groups through an event that fostered mutual respect and co-operation. The event features non-stop multicultural performances and street vendor booths operated by different cultural groups. Information: taste-of-asia.ca

Mill Pond Splash Eco Festival

Taste of Asia

Jason Wilson

Markham Village Music Festival


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Looking for something fun to do?Check out events on yorkregion.comonline

10Confessions of a Fairy’s DaughterJune 30

19 on the Park, StouffvilleBased on her bestselling memoir, Alison Wearing’s Confessions of a Fairy’s Daughter tells the story of growing up with a gay father in the 1980s.Woven through music and imagery, the comic monologue moves from Alison’s carefree childhood to the moment she learned, at age 12, that her family was more complex than she had thought. Balancing intimacy, his-tory and downright hilarity, this is a captivating tale of family life: deliciously imperfect, riotously challenging and full of great lessons in love.Information: nineteenonthepark.com

11 Whitchurch-Stouffville Strawberry Festival

June 30 to July 3Stouffville Memorial ParkThis popular event offers a street market featuring more than 250 artisans, crafters and merchants, musical performers, family-friendly fun, Canada Day �reworks and, of course, some sweet treats.Information: strawberryfestival.ca

12Unionville Canada Day CelebrationJuly 1

Main Street UnionvilleCelebrate Canada Day with a �reworks display and music by Kindred Spirits Orchestra, featuring Nielsen’s Helios Overture and Concerto for �ute and orchestra, Brahms’ Academic Festival Overture, Dvorak’s Violin Concerto in A minor, Glinka’s Overture to Rusian and Ludmila and Tchaikovsky’s Solemn Overture The Year 1812.Information: ksorchestra.ca

13Garden in White Dinner PartyJuly 9

Varley Art Gallery, UnionvilleGuests dressed in white will enjoy this summer evening of music, wine and dinner held in the beautiful gardens of the McKay Art Centre. Funds raised go to the Varley-McKay Art Foundation of Markham to support the Varley Art Gallery’s programs and art acquisitions.Information: visitthevarley.com

14Patio Summer Series: Ian KellyJuly 15

19 on the Park, StouffvillleMontreal singer-songwriter Ian Kelly started singing in cover bands at 13. It wasn’t long before he learned to play guitar and started to create his own musical world. A self-taught musician and producer, Kelly released his �fth album, Superfolk, in March.Information: nineteenonthepark.com

15Ragtime the MusicalJuly 14 to 17

Richmond Hill Centre for the Performing ArtsWavestage Theatre Company presents the story of an upper-class wife, a determined Jewish immigrant and a daring young Harlem musician, who are united by a desire and belief in a brighter tomorrow. Their compelling stories are set to a Tony Award-winning score by Stephen Flaherty and Lynn Ahrens. A timeless celebration of life. Information: rhcentre.ca

16Main Street Markham Farmers Market

Saturdays, May 7 to October 8A Markham tradition, this charming market features organically grown vegetables and fruit, as well as baked goods, preserves, �owers and more.Information: mainstreetmarkham.com

17Stiver Mill Farmers MarketSundays, June 26 to October 9

UnionvillePick up seasonal produce and more at this market held inside and on the grounds of the restored Stiver Mill.Information: unionvillestivermillmarket.com

Stiver Mill Farmers Market

Whitchurch-StouffvilleStrawberry Festival

portfolio|Adrienne Kakoullis

AstarBEHINDtheSCENES

BY DAVID LI

Richmond Hill native Adrienne Kakoullis is grateful to be living out her dream in a career that immerses her in all things music, culture and entertainment.

As vice-president of Holmes PR, Kakoullis manages the public relations for some of Cana-da’s most notable cultural events, including the Juno Awards and Canada’s Walk of Fame.

Taking a moment to refl ect on her journey, Kakoullis says her success today is rooted in her childhood love and appreciation for music and the arts.

“My father is a musician and I grew up with him practising his music in the basement…. The sound would come up from the vents straight to my bedroom,” she recalls. “I liked the idea of creating a sound for an audience that they



would enjoy,” she continues. “And when I was nine or 10, I started off at the Royal Conserva-tory of Music with singing lessons in opera and classical music.”

However, by the time she reached high school, Kakoullis had decided she would not pursue a career as a professional musician.

“I guess it was because, at that age, I wasn’t confident with always being in the spotlight, which you have to be if you’re going to be a great singer,” she explains. But she didn’t have another career path in mind either.

“When I went to school, I felt like I had to finish it to just get it done,” says the former St. Roberts Catholic High School student. “Even af-ter I graduated from high school, I really didn’t know what I wanted to do.”

She dabbled in real estate as well as travel and tourism before a conversation with a friend sparked her interest in PR and she decided to enroll in a three-year diploma program at Hum-ber College.

With a bit of persistence (her original place-ment was with a pharmaceutical company), she landed an internship with CTV’s Discovery Channel.

“I pushed to get a job in the entertainment industry with the Discovery Channel because that’s what I truly wanted—I guess in many ways since I was nine,” she says.

During her internship, Kakoullis would show up hours prior to her shift to get a head start on the day’s assignments. Her dedication was re-warded when she landed a full-time position as a programming communications co-ordinator in January 2003.

That same year, she volunteered at the Juno Awards. She couldn’t have known at the time that the volunteer assignment would lay the foundation for her role with Holmes PR.

“I first met Adrienne in 2003 at the Juno Awards in Ottawa and I was impressed with her work ethic and her passion—and nine months later I hired her,” says Katherine Holmes, who founded Holmes PR in 1988 and has grown the company into one of Canada’s most respected public relations firms.

“You have to have a passion for the work that you do and it’s easy to see that Adrienne has that for music, entertainment and culture.... So she comes from that passion and then layered on top of that is her unique ability as a PR profes-sional.”

Today, with over 13 years of industry experi-ence under her belt, Kakoullis is a savvy execu-

tive entrusted to manage high profile accounts. “Adrienne is our vice-president and she’s got-

ten to that position because she has the knowl-edge and the ability to see things in many dif-ferent ways. And I’m impressed by Adrienne’s natural ability to work with people and her abil-ity to build effective relationships,” Holmes says

Besides being grateful to have found her call-ing in a career that keeps her connected to her childhood passions, Kakoullis says she’s stimu-lated by the variety of challenges that come her way on a daily basis.

In addition to managing the public relations for notable Canadian events, Kakoullis also man-ages Holmes’ U.S.-based AMC network account and works with a number of high-profile televi-sion clients during their production phase.

“The best part is that every day is different, and sure it could get stressful and intimidating, but I love what I’m doing and I feel like I’m just living the dream,” Kakoullis says.

Working closely behind the scenes with some of the most notable Canadians, Kakoullis adds that it’s hard not to be inspired.

“One of the clients that I work with is Can-ada’s Walk of Fame, which really looks at shin-ing the spotlight on Canadians who inspire the next generation. These are people who we look to and say, ‘I’m proud to be Canadian because you are too.’ To hear their stories is inspiring for me also.”

Given her own story of success, the VP of Holmes PR was asked for words of wisdom for others looking to find similar success in the in-dustry.

“Be willing to put yourself out there and have confidence in knowing that even if you make a mistake no one will fault you as long as you’re giving it your best,” Kakoullis replied. “And just be humble when you start out and don’t feel like you’re entitled to anything. Take every oppor-tunity and give it 150 per cent and just make the most of it; because you never know where it could take you.”

Adrienne Kakoullis at Canada’s Walk of Fame in-

duction ceremony with actors Rachel McAdams

and Ryan Reynolds; and with Canadian music

legend Burton Cummings.


beauty spot

NATURAL BEAUTY

Our food isn’t the only thing going organic these days. Thanks to sleek branding, celebrity endorsements and proven

formulas, natural beauty products have shed their hempy, homespun health food store image and caught the attention of mainstream consumers. These naturally beautifying all-stars

keep their ingredients as close to the earth as possible so you don’t have to put unnecessary chemicals, parabens or additives

into your daily hair, makeup and skin routines. Curious where to start? Try any one of these products to kick-start

your green beauty awakening this summer.

BY DANIELA DISTEFANO


Garnier Whole Blends Avocado Oil & Shea Butter Mask$9 | drugstores

The recipe for naturally beautiful hair comes from thisparaben-free rinse-out mask enriched with ultra-moisturizing

natural extracts to replenish and restore hair.

Fable Naturals Organic Lip Balm$8 | etsy.com

Give your lips the ultimate nourishment and protect them withfair-trade cocoa butter and olive oil. Done with your balm?

The Canadian made tube is fully compostable and will degradein a few weeks in a compost bin.

Consonant DHE Mask $45 | consonantskincare.com

Mineral-rich Manicouagan clay from Quebec in this 100 percent natural mask detoxifi es and clarifi es skin with the help of

willow bark and tea tree extracts. The result is brighter, healthierand younger looking skin from the very fi rst use.

Dr. Roebuck’s Cleanser$23 | Shoppers Drug Mart

Reverse free radical damage and help delay your skin’s aging process with this natural cleanser. The six potent antioxidants calm

and hydrate skin, plus it’s BPA and paraben-free.

Sun Sense SPF 30$10 | saje.ca

Now is a good time to reintroduce sunscreen into your daily routine and this all-natural SPF 30 formula will provide protection against harmful UVA/UVB rays. It contains titanium dioxide and zinc oxide

in a light and smooth lotion base to help prevent sunburn.

Juicy Bamboo Natural Facial Cleansing Oil Cloths $15.50 | Hudson’s Bay

Traditional cleansing cloths and wipes produce a lot of unnecessary waste, but we’ve found a 100 per cent biodegradable

solution. Soaked in organic honey, jojoba oil, sunfl ower oil and eight essential citrus oils, every box of these non-toxic bamboo cloths will

disappear in 90 days if they’re buried in soil. Neat!

Bite Beauty Amuse Bouche Lipstick in Gazpacho$30 | Sephora

This ultra-hydrating, high-impact lipstick handcrafted in Toronto means you don’t have to sacrifi ce performance for lip colour made

from nature. Its ingredients are good—and natural—enough for you to eat, without parabens and sulfates. It’s even certifi ed gluten-free.

North American Hemp Co. Line Lifting Face Cream$25 | well.ca

Organic hemp seed oil has become one of the top trending natural ingredients in skin care for good reason. It absorbs quickly, is made in Canada and repairs and nourishes from environmental exposure

to give your fi rmer and more radiant looking skin.

Jax Coco’s Organic Extra Virgin Centrifuged Coconut Oil$16.50 | amazon.com

Coconut oil is the ultimate natural beauty all star, nourishing dryskin, softening cuticles, moisturizing chapped lips and adding

shine to dull hair. This one is made from select certifi ed, organic fair-trade coconuts from the Philippines.

North American Hemp Co. Line Lifting Face Cream

STRENGTH golf|fi tness

BY CHRIS TRABERPHOTOGRAPHY BY NAOMI HILTZ

AND STAMINA

The late, legendary golf pro, coach and author Harvey Penick de-fi ned golf as a game of controlled violence. The golf swing creates great torque on the joints and lower back and demands movement our physiology isn’t designed to perform.

Accordingly, when it comes to assuring profi ciency and longevity as a golfer, too many amateurs neglect investing in the most impor-tant piece of the game’s equipment—their bodies.

Personal training specialist Maryse Wood agrees wholeheartedly. The Markham resident and founder of Focused On Fitness is no

casual observer of the aches, pains and injuries an ill-prepared golfer can suffer. Multi-certifi ed in fi tness disciplines, including nutrition, wellness, older adults, back health and stretching, the lithe instructor and her professionals are in their second year operating fi tness boot camps at Angus Glen Golf Club, host course to a pair of recent Cana-dian Open Championships and the 2015 PanAm golf games.

In addition to group and personal training, Wood and company lead yoga classes and provide nutritional advice at the spacious Markham studio. Sport clients include hockey and soccer teams. In-creasingly, more golfers are becoming clients, availing themselves of her “patient and realistic” methodologies and belief that fi tness is an “evolving lifestyle journey.”

Wood subscribes to the notion that a fi t golfer will play better, avoid injury and enjoy the game more. She also applauds this genera-tion of professional golfers’ commitment to adding a serious fi tness regime to their arsenal, a trend she attributes to iconic champion Tiger Woods.

“Tiger, in my humble opinion, was the fi rst to portray golfers as athletes,” she says of the former world No. 1’s lean, muscular phy-sique. “Most amateurs just want to hit golf balls. We want to help change that.”

Conventional wisdom, including that from Hank Haney, swing coach to numerous PGA stars, suggests that physical conditioning involves four key elements: warming up properly before a round; building strength, speed and stability; being able to make a full swing



STRENGTHPhysical and mental fi tness will improve your game

Golf fi tness 101To get you on the road to a fi tter game, Maryse Wood offers three exercises.

From the fl oor, hold your yourself in a push-up position, with arms extended, keep your body straight and hold for 30 to 90 seconds. Great for the core.

In a standing position, feet hip width apart, with or without a light weight, reach high to the right and rotate carefully down to the left. Do 10 reps and repeat in the opposite direction. Good for the shoulders and upper body strength.

Planks

Thewood chop

On your back with legs and arms extended and holding a medicine ball, lift your left leg to 90 degrees and reach for the outside ankle with the ball. Alternate sides, repeating 10 to 15 times per side.

Straight leg bicycle

AND STAMINAand coiling properly; and having the stam-ina to stay physically and mentally strong for 18 holes.

If you’ve been sedentary, it’s a good idea to get a doctor’s green light before embark-ing on any new exertion. Before you start to sweat, Wood will conduct a consultation, including an assessment of your health his-tory, illnesses and injuries. You’ll also have a fi tness evaluation that informs the trainers about your strength, balance and any back or core issues.

Increasing strength and fl exibility are major components of the training. Exercis-es will focus on your core, from chin to hips and front to back, Wood says, noting that core strength shouldn’t be confused with simply having six-pack abs. Because a fl uid swing requires upper rotation, you’ll cen-tre on getting more power and movementfrom what she defi nes as the “shoulder girdle.”

“We also work on leg strength and the stabilizing muscles that assist in balance, agility, rotation and fl exibility from the hips up,” she says.

A solid option at Focused on Fitness is yoga. Wood recommends the centuriesold practice to all athletes for its physical and mental benefi ts. Yoga is particularly valuable for golfers because of the mindful-ness it develops.

“Golf is a head game,” she explains. “The most important area in all sports is the six inches between your ears. You’ve heard about athletes being in the zone. It’s real.

“Mindfulness is mental focus. It’s what makes great athletes. If you can’t control

your thoughts, it can make or break you.”Wood contends the brain can be devel-

oped and strengthened like a muscle. Yoga can give you mental and intellectual disci-pline.

“The body can achieve what the mind controls,” she says. “Through breathing and focus, you can literally keep your head in the game. I’ve seen people come off the golf course quite angry. Yoga can help turn that around.”

Wood is also certifi ed to consult on the care and feeding of athletes on and off the fi eld of play. A healthy diet should be part of everyone’s life. Golfers specifi cally should heed her advice before and during a round.

“Golf’s a long game in the elements,” she says. “Hydration is essential to maintain concentration and avoid the risk of injury.”

Before teeing off, you should load up on three dietary elements: Carbohydrates, in the form of fruits and vegetables, will pro-vide sustained energy. Proteins from foods such as nuts keep muscles fed and strong. Good fats, including omegas, lubricate joints and muscles for fl exibility. Drink a bottle of water per hour on the course even in cooler weather. Hydration is even more important if you drink alcohol or caffein-ated beverages. After the round, enjoy a bal-anced meal to replenish and reinvigorate.

Wood is also available for professional warm-ups at corporate golf events. Ten minutes before tee time, you’re put through the paces with stretches that promote circu-lation and fl exibility.

“It’s also a great ice breaker,” she says.


golf|Lebovic Golf Club

AGAINST THE GRAINNew golf course community a rarity

Lebovic Golf Club head professional Ken Hamilton and course superintendent Colin Young.


AGAINST THE GRAINNew golf course community a rarity

BY CHRIS TRABERPHOTOGRAPHY BY NAOMI HILTZ

In an era when more golf courses are being bulldozed than built, the new Lebovic Golf Club opening this spring in Aurora is a genuine rarity. Sculpted from 150 acres of rolling Oak Ridges Moraine terrain by virtu-

oso golf course architect Doug Carrick, the 18-hole, par-70 track meanders through fi eld, forest and ponds on both sides of Leslie Street and eventually an enclave of 75 multi-million dollar luxury homes.

As the death knells of long-loved York Region courses—including Au-rora’s Highland Gate, Newmarket’s Glenway, Markham’s York Downs and Kleinburg Golf Club—recently tolled, Lebovic Homes broke ground and, seemingly, convention.

Long before construction began in 2013 north of Bloomington Road, Car-rick walked the property in the mid-1990s.

“I was very impressed with the natural rolling character of the land and the secluded tranquil nature,” he says. “My fi rst impressions turned out to be true as the completed golf course still has those qualities.”

The early visit and course blueprint was fortuitous. When the developer applied to build the community of mega homes, one Ontario Municipal Board proviso was substantial greenspace.

Lebovic complied, underscoring green as the operative word for the un-common tract of environmentally sensitive acreage.

The entire property, golf course and Venetian-style homes, is self-con-tained with no reliance on rivers, streams or the town for irrigation water, confi rmed head professional Ken Hamilton, a PGA of Canada member since 2004. Water will be sourced from rain, winter run-off and treated effl uent and collected in catchment basins that do double duty as lined ponds and hazards on the golf course, the Holland Landing resident said. Water on the property will be recycled by an on-site water treatment plant.

“It’s a very green operation,” he says, adding the design has earned the facility Audubon Society membership toward eventual certifi cation.

Lebovic will be one of the most environmentally responsible golf courses in the GTA, Carrick says.»

golf|Lebovic Golf Club

For the winter weary and golf starved, an-ticipation for fi rst season play is high. The lush championship style course calls for a multitude of risk-reward decisions despite what some might perceive as a benign 6,462 yards from the tips.

“There are challenges for novice to accom-plished players,” Hamilton warns. “The course feels and plays like 6,800 yards. If you’re a sin-gle-digit handicap and play from the black tees, you’ll have to be on your game.”

Water comes into play on 10 holes and 72 sand traps await errant shots. Existing mature forest and the addition of 1,000 mixed species trees stand sentry for hooks and slices. The fi rst

seven tests west of Leslie are open, links-style holes, Hamilton explains. To rescue a ball from the knee-high fescue will require fi nesse.

The 11 east side holes are accessed by a cus-tom-built tunnel under Leslie. The back nine of-fers players more of a parkland style track with some very big water features, Hamilton says.

The signature hole is likely to be the par-4, 453-yard third, Hamilton predicts. A downhill drive to a narrow fairway into the prevailing wind sets up another long shot to a small green guarded by three bunkers and a pond.

“It’s a beautiful golf hole,” Hamilton enthuses. “It feels like 500 yards and if you get a par, you’ll have earned it.”

Each of the 18 holes has characteristically Carrick personalities, pleasures and pitfalls. No-table are 14 and 18, a pair of par-4s with water fl anking their entire lengths. The No. 1 handi-cap hole, the 442-yard par-4 seventh is a beast with water policing the left side along the tee shot landing areas. The monstrous par-5 17th has water left and right.

“It’s a unique property,” superintendent Co-lin Young says. Tasked to create and maintain a plush, playable and pliable partnership with the delicate moraine, he studied far afi eld and brought in hearty and hail grasses. The greens employ pure distinction creeping bent grass, a fi rst for a Canadian putting surface.


Course LanguageThe grand old game of golf is steeped in history, heritage and tradition. Part of its lore is its own language and a lexicon of thousands of golf specifi c terms. How links literate are you?

Ace: A hole in one, when the tee shot goes into the hole. The odds of fi ring an ace are 15,000 to one.

Albatross: A rarity, it’s also known as a double eagle when a player scores three strokes under par on a hole. For example, a 2 on a par 5.

Baffy: The original name for a 4-wood.

Beach: A sand-fi lled trap, bunker or hazard on a golf course.

Chilli Dip: A miss-hit where the bottom of the club hits the top of the ball making the ball pop up and immediately dip down.

Cleek: The early term for a shallow faced iron similar to a modern 2-iron.

Dance Floor: Refers to the green or putting surface. When your ball is on the green, “you’re dancing.”

Eyes: A long putt that drops into the cup is said have had eyes.

Fried Egg: A situation when your ball is half buried in a sand trap.

Frog Hair: The fringe surrounding the green that is cut shorter than the fairway but longer than the putting surface.

Gimme: A conceded putt and sporting gesture offered when an opponent’s ball is so close to the hole that it’s unlikely it will be missed.

Jail: A golfer is said to be in jail when their ball is in an unplayable lie such as rough, water, out of bonds or obstructed behind a tree.

Leaf Rule: An unoffi cial and genuinely Canadian decree amongst friends that allows a player to replace a ball without penalty when a shot is lost among autumn leaves.

Sand Bagger: An uncomplimentary term for an amateur player who claims a higher than actual handicap for the purpose of gaining advantage during play.

Scratch: A skilled golfer who, on average, scores par on 18 holes.

Shank: To hit a ball on the extreme heel or toe of a club causing it to fl y drastically left or right.

Snowman: When a player scores an 8 on a hole.

Three Jack: To take 3 putts on a green.

Yips: An apparent and sudden inability to putt well from a short distance.

“It’s a dense grass that gives you different stemp (speed) readings,” he says. “We can trim them fast or slow. The greens are fair, but have teeth. They won’t be boring.”

The fescue is Big Horn soil guard bunch type grass. He’ll keep in longish and you will be pe-nalized for a stray shot, but you’ll fi nd your ball, Young says.

The rough features fi ve different grasses in-cluding blue and fescue. Fairways will have plenty of roll. Some of the greens will have false fronts to trick the eye and approach shots.

The many bunkers lined with synthetic clay are fi lled with special white angular quartz sand trucked in from North Bay.

“The traps drain well and that sand doesn’t break down,” Young says.

A private club, the fi rst season will be open for public play. Prime time green fees are $125 with a GPS-equipped power cart, water and cooler. After 4 p.m. the rate is $90. Long-term member-ships are available. The pre-opening discounted initiation for individuals is $22,500, families $25,000 and corporate $45,000.

A 15,000-sq.-ft. clubhouse will be fully func-tional by 2017.

Visit lebovicgolfclub.ca for more information, including advance tee time booking.



golf|the golf lounge

Golf Lounge owners Tim Keuna and Jim Chou.


Robert Bilan won’t allow York Region’s dicey weather, marathon winters or the unavailability of tee times to stymie his golf game. In fact, it’s not unusual for the 57-year-old Richmond Hill resident to play Mexico’s Cabo Del Sol in the morning, Pebble Beach in California in the p.m. and a leisurely 18 holes at fabled St. Andrews in Scotland the next day.

A golf devotee with the means to test his 10-handicap game on golf’s most hallowed and far-fl ung grounds?

Absolutely, if the game is virtual, indoors and played at The Golf Lounge, a novel venture founded by university pals, Jim Chou and Tim Keuna in 2013.

A thrice-weekly patron at the Richmond Hill facility, Bilan indulges his passion whenever fancy strikes, practising every long and short aspect of the game from tee to green. The state-of-the-art simulators with video and weight transfer analysis and swing data capture makes golf as realistic as technologically possible, he enthuses.

“With our Canadian winters, this is a great place to keep your off-season game in order,” he says in between shots at the simulated Banff Springs Golf Club in Alberta. “I fi nd it very re-alistic and the computer tells me with 99.9 per cent accuracy if I’m on. The stats and data offer good feedback.

“Besides, it’s fun, keeps you loose, gets you off the couch and it’s cheaper than Florida.”

That’s precisely what Chou, a former infor-mation technology specialist, and Keuna, a psychologist, envisioned when they created their enterprise comprising fi ve open and two private playing areas, a putting green, a bank of electronic dart boards, club fi tting, lessons and a licensed bar.

The business partners, who met at Queen’s University in 2003, wanted to create an all-sea-

son, one-stop golf-centric entertainment centre. Their competitive edge, they decided, would be superior technology.

The virtual golf simulator market offers 10 different technologies, Chou explains. The duo opted for Canadian supplier, HD Golf. Lounge visitors can select play on the world’s most iconic courses, including Wooden Sticks in Ux-bridge. The difference, he said, are the optics and graphics created with real video footage, not animation.

“It’s like golfi ng in a fi lm,” he said of the fl oor-to-ceiling simulator screens.

Playing with real golf clubs and balls, com-puters track shot distance and fl ight, carry, bounce and roll in addition to swing and ball speed. Further, the system provides detailed data on your launch angle, club path, club face angle, ball spin axis and trajectory.

The intelligence is invaluable for weekend warriors and Professional Golf Association of Canada instructors and students who train at the lounge.

“You just don’t see those stats and numbers at an outdoor range,” Keuna says. “They help you work on your swing adjustments.”

Your virtual round includes play on the greens. Infrared beams on the ceiling and sides triangulate and compute your putt speed and direction. As the genuine golf ball hits the screen, whether shot or putted, virtual reality takes over.

Lounge members can keep track of their per-formance, stats and league tournament scores and even compare their individual club and shot distances against touring male and female professionals.

The simulators also serve up numerous fun target games heretofore unavailable or recom-mended in the real world. The window smash allows you to drive balls at an estate home’s

glass panes. Or, you can fi re shots at a tractor driving in a fi eld. There’s even poker and an Xs and Os game.

For those seriously looking to improve their golf game, the lounge offers lessons and club fi t-ting.

PGA of Canada professional Justin Tomasulo teaches at the Lounge up to fi ve times a week.

“I selected the lounge because the technol-ogy is among the best available to the general public,” he says of the high-defi nition video analysis. “It captures your swing path and club face angle at impact. That’s essential to under-standing why a ball goes in a certain direction. Interpreting the data helps educate the student. The system is awesome.”

Jeff Swain manages a Modern Golf club-fi tting satellite facility at the lounge. Using the tracking and swing analysis technology, he employs an ergonomic approach to fi tting players with cus-tom clubs. Based on your physicality, strength, height and swing speed and path, he will tailor clubs designed to optimize your game. He will craft clubs from all major brands with prescrip-tive club heads, lie and loft attached to the all important shafts with correct fl ex, kick points and composition for your unique swing.

The Golf Lounge also organizes kids’ summer camps and hosts numerous corporate events. The private room simulator screens can be used for PowerPoint presentations and when the business meeting is done, participants can play, imbibe and enjoy catered meals.

If you go...Open bay hourly rates range from $35 to $40 per hour. For private rooms, add $10 per 60 minutes. For league, lesson, club fi tting and online booking information, visit thegolfl ounge.ca or call 905-762-8883.

BY CHRIS TRABER | PHOTOGRAPHY BY NAOMI HILTZ

Golf the world in your own backyard


travel|Scotland


IN THE

BY BART CARD


travel|Scotland

In August of last year, my only daughter, of six children, got married. True to her character, she opted out of a big wedding at home and de-cided instead to get married in the Highlands of Scotland with a selection of close family and friends. For any father, the wedding of a daugh-ter is a very special affair. In this case, it was also a great opportunity for a wonderful family vacation.

After months of watching her plan, my wife and I travelled on Air Transat to Glasgow where we started our trip. I had never fl own Air Transat before, but certainly will again. We fl ew business class there and option plus on the way home; the seats offered plenty of room and the service was excellent.

On the majority of my trips, I am spoiled by not needing to plan or arrange anything myself. My transportation, accommodation and activi-ties are all planned for me. I am given an itiner-ary and off I go. On this trip, I was in charge of my own transportation. I took this as a chal-lenge to fi nd the best and most affordable rental car I could fi nd. After lots of research, I ended up going with Arnold Clark. My wife and I arrived in Glasgow and picked up our rental car, without any issue. From there, we made our way to Edinburgh to spend a day with my daughter and future son-in-law, before heading on to our fi nal destination, Nairn.

Since we were in Edinburgh for such a short time, we decided to start the day with a deli-

cious full Scottish breakfast at the Edinburgh Larder, followed by window—and actual— shopping on the Royal Mile.

As the capital city of Scotland, Edinburgh is as full of history as it is beauty. Recognized as a UNESCO World Heritage Site, the new and old towns of Edinburgh offer stunning archi-tecture and a rich culture that radiates through the winding cobblestone streets. Both the Edin-burgh Fringe Festival and the Royal Edinburgh Military Tattoo were on while we were visiting, making our day of exploring all that much more exciting and colourful.

The next day, we made the four-hour drive to Nairn, a small town approximately 10 minutes east of Inverness. As a historical fi shing port


and market town, Nairn has a rich history and is surrounded by beautiful country estates. One such estate is Geddes House, our home for the week.

With the help of Scotland Tourism Solutions, my daughter found Geddes House on Large Holiday Houses, a website providing quality self-catering holiday homes throughout Scotland. Geddes House is a traditional Georgian fam-ily mansion, sitting on a 1,000-acre estate. The stone home sleeps up to 17 people and is situat-ed on a working family farm. Before our arrival, I arranged with the owner, Elizabeth, to have farm fresh eggs and meat delivered. Both were waiting in the refrigerator when we arrived.

Although we left Edinburgh at the same time as my daughter, I made sure that my wife and I were the first to arrive at Geddes. I quickly assessed rooms and made recommendations as guests started arriving. Prior to our departure, my daughter had sent out a detailed itinerary. First thing on the agenda was an evening of cocktails in the billiards room. We spent a won-derful evening eating, drinking and just enjoy-ing each other’s company.

We spent the next day at Culloden Moor and the gardens of Cawdor Castle, a late 14th cen-

tury castle made famous by Shakespeare’s Mac-beth. On April 16, 1746, the Battle of Culloden was fought to reclaim the throne of Britain. The site is now home to a state-of-the-art interactive visitors centre where you can learn about the history of Culloden before venturing out onto the moor. Although I had been to Culloden in the past, the vastness of the moor and the new centre made it well worth another trip.

After a lovely lunch at the centre, we made our way to Cawdor Castle and walked in its wonderful gardens. Cawdor has three distinct gardens: the walled garden, the flower garden and the wild garden. The oldest of these, the walled garden, dates from 1600 and later be-came a kitchen garden. In early August, the gar-dens were all in full bloom and were beautifully tended, allowing for some wonderful family photographs.

Leaving my family to enjoy the gardens a little longer, I headed back to Geddes House in order to start the afternoon meal. There were a few birthdays during the week while we were there so I acted as chef for the night and cooked a wonderful roast, straight from the pastures of Geddes. After dinner, it was early to bed in preparation for the whisky tour the next day.

To help us get through the day, my wife and daughter were up early making pancakes before a coach and guide from Inverness Tours arrived. As soon as we were on the coach, we knew it was going to be a wonderful day. Our guide was charismatic, knowledgeable and passion-ate. He even spent some time babysitting my six-month-old grandson so that his mother and father could enjoy a few of the distilleries.

We started our day at Glen Grant, then made our way over to Cardhu and finished the day at the Glenlivet distillery.

Originally made solely from malted barley, Scotch whisky must be made in a particular manner, specified by law, in order to be called Scotch whisky. Although most Scotch whisky is made in a similar fashion, it was wonderful to visit distilleries that ranged in size and location. The family greatly enjoyed the tasting portion of each tour and everyone arrived home that evening happy and tired.

With the wedding just two days away, we spent the next days experiencing the local attractions, including Loch Ness, Urquhart Castle, Fort George and a ride on the historic Strathspey steam train through Cairngorms National Park. »


travel|Scotland

The afternoon before the ceremony, one of my sons and my daughter’s best friend organized a mini-Highland games on the lawns of Ged-des House. We played versions of caber toss, hammer throw and weight throw. That evening, along with a few guests who came in for the cer-emony, we enjoyed a relaxed rehearsal dinner in the main dining room.

My daughter’s wedding planning consisted of booking a photographer, piper, officiant and ca-terer, and hiring rental chairs and tables. In her mind, anything else that needed to be organized would fall into place once we were in Scotland. I thought she was a little crazy and was likely setting herself up to be very stressed during the week before the wedding. As usual though, she was right.

We woke up on the morning of the ceremony to blue skies and perfect temperatures. Follow-ing a breakfast of mimosas, bagels and smoked

salmon, the men and women separated into their respective wings of the house in order to begin preparations.

Instead of travelling to another destination for the ceremony and wedding lunch, my daughter and (soon to be) son-in-law decided to keep it simple and have the ceremony in the beautiful walled gardens at Geddes House, followed by canapes on the lawn and a wedding lunch in the dining room.

The photographer arrived early and began documenting. Always having had a flair for the dramatic, I opted to not let anyone see me in my attire before the ceremony. So, an hour be-fore we were to head out to the gardens, I hid away in my room to begin getting ready.

A piper, in full regalia, played as my daughter and I made our way, arm in arm, down the treed path to the walled garden. Chairs had been set up under a weeping willow and we watched

with tears in our eyes as the ceremony took place. My youngest son’s partner made all of the bouquets, boutonnieres and floral arrange-ments out of flowers and thistles she found on the property. The officiant performed a ceremo-nial hand fastening as my daughter and son-in-law read aloud their individual vows.

After the ceremony, the wedding party went to have photos taken and the rest of the guests enjoyed canapes on the lawn. My grandson played on a tartan blanket with the piper in the background. We made our way in for lunch and spent the rest of the afternoon enjoying won-derful food, speeches and music. The entire day went off without a hitch. The photographer, piper, officiant and caterer were all punctual and professional.

Our last full day as a family in Scotland was spent relaxing and enjoying Geddes House and the surrounding area. Some went golfing, while others went on walking tours of the estate. My wife, daughter, son-in-law and I stayed in Nairn for an extra two nights so that we could take in the Nairn Highland Games. My wife and I stayed at a local bed and breakfast called Caw-dor House, a fantastic and well-run establish-ment.

The thought of travelling with family, espe-cially one with so many big personalities, can often be stressful and overwhelming. This trip proved that it is possible. So much so, that we have already planned our trip for this year.

For more information Air Transat: airtransat.com Scotland Tourism Solutions: scotlandtourism.com Geddes House: geddesonline.co.uk


BUSINESS WOMEN’S AWARDS GALA DINNERThe Business Women’s Network of York Region hosted its awards gala dinner April 28 atThe Mansion in Aurora.

NAOMI HILTZ PHOTOGRAPHY

11 12

1 2 3

4 5 6

7 8 9

10 11 12

13 14 15

1. Business Women’s Network directors Lesley Everest, Cecli O’Grady, president Elizabeth John-ston, Candice Fletcher and Lynn Hrynyk.

2. Evelyn Perez Youssoufi an, Natasha Krestinina, Erin Groves and Deborah Mason of Minken Employment Lawyers.

3. Elaine Cook of ECspressions VS, Mike Vasiliou and Katie Gilligan of Timeless Harmony Salon & Spa.

4. Quin Blake of Welcome Wagon, Debra Wilson of Onaire Momentum Gold and Sandra Katanic Everyday Cooking.

5. Karin Theron of Business Women’s Network, Michelle Butt of At Face Valu and Mary Sialtsis of Mortgage Edge.

6. Tina Tehranchian of Assante Capital Manage-ment and event co-ordinator Fike Njini.

7. Maria Troiani of Dominion Lending Centres and Jasmintha Ellaurie, optometrist and owner of Oak Ridge Family Eye Care.

8. Heather Hislop, Jackie Goldhar, Andrea Gust, Rachel Guthrie, Christine Quesnelle and Amanda Schubert of Treefrog.

9. Oak Ridges MPP Helena Jaczek, Debra Wil-son of Onaire Momentum Gold and Newmar-ket-Aurora MPP Chris Ballard

10. Doreen Johnston of Isagenix and Susan Mana-han of DeafBlind Ontario Services

11. Alyssa Hrysio and Luisa Hrysio of Desjardins Financial Security and Sue Sanders of Isagenix

12. Elizabeth Carrera of Arbonne, Mina Doiron of I Stage N Organize and Cecli O’Grady and Jean-nine Falconbridge of Legal Shield Independent Associates

13. Lindsay De Swart and Elina Bagshaw of Aim Educational Services

14. Town of East Gwillimbury Mayor Virginia Hackson, Elizabeth Johnston, president of The Business Women’s Network of York Region, and Cecli O’Grady of Legal Shield Independent Associates

15. Joseph Dinardo, owner of The Mansion, Jordan Dinardo, Frank Loduca of Empire Events & En-tertainment and Heather Garriock of Mortgages by Heather Garriock

in the crowd


HAND IN HAND GALACedar Centre (formerly York Region Abuse Program) held its annual Hand in Hand Gala April 30 at Copper Creek Golf & Country Club in Kleinburg.

NINO MICHELA PHOTOGRAPHY

1 2 3

4 5

6 7 8

9 10 11

12 13

1. Paul Stewart, Alison Peck, executive director of Cedar Centre, and service dog Nixon.

2. Tina Recchiuti, Tanya Pacheco and Silvana DiGiovanni

3. Lexie Badali, Anne Beswick and Sandra Hadi-waidjaja Liem

4. Emcee Andria Case of CTV news

5. Realtor and Cedar Centre supporter Vivian Risi

6. Lexie Badali, Councillor Marilyn Iafrate and Anne Beswick

7. Tim Johnston

8. Shaun Sauve, Cheryl Phillips and John Willems

9. Braden Simmonds, Cassie Simmonds and Mara Sepe

10. Pat McCann, Sandra Capodagli, Paula More and Trish Tonelli

11. Alison Badali and Lexie Badali

12. Maria Ciarlandini and Sandra Hadiwaidjaja Liem

13. Korey Doner, Darren Doner and Tara Nicholson

in the crowd

P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • [email protected] • www.fischercustomcabinets.com

yorkregion.com/goodlife | 67P:905.853.5495 • F:905.853.3236 • 1151 Gorham St., Units 11/12, Newmarket • [email protected] • www.fischercustomcabinets.com


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Goodlife Markham May/June Edition 2016

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