goodlife south simcoe spring 2015

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6635 Simcoe oad 56 E ert 0 0 info dr sdales.ca www.dr sdales.ca

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decor items and accentsfor home and arden.

Publisher

Ian Proudfoot

Regional General Manager Simcoe - Muskoka

Shaun Sauve

Editors

Lori Martin

Elise Allain

Advertising Sales Manager

Amanda Smug

Director of Production

Kent Feagan

Graphic Design

Jennifer Dallman

Nick Bornino

Advertising Sales Representatives

Beth Wink

Colleen Feheley

Shalani Ingham

Jennifer Cameron

Christine Murray

Stacy Rand

Patti Young

Mary March

Angelika Crisp

Photography Contributions

Ellie Kistemaker

Bart Card

Micropro Sienna

Bob Gundu

Mike Guilbault Photography

Editorial Contributions

Katherine Elphick

Bart Card

Patti Vipond

Maija Hoggett

Brad Pritchard

Gord Stimmell

169 Dufferin St., Alliston, ON L9R 1E6

Phone: 705-435-6228Fax: 705-435-3342

For advertising inquiries please email [email protected] or call 705-435-6228 ext. 222

DIGITAL EDITION: www.goodlifemagazine.ca follow us twitter.com/goodlifebarrie

Statements opinions and point of view expressed are those of the writers and do not necessarily represent those

of the publisher, advertisers or GoodLife South Simcoe.

GoodLife South Simcoe is published four times per year: Spring, Summer, Fall and Winter.

For further information regarding all our products we invite you to call us at 705-435-6228

SOUTH SIMCOE

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4 | GoodLife South Simcoe - Spring 2015

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Briar Hill – not just a home, it’s a lifestyle!These homes exemplify the ‘grande’ in Tuscany Grande!

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ShoppingShop to your heart’s content.

Artist Pro� leGreg Hindle: Putting the foolishness of humanity in the spotlight

Stevenson Bed, Breakfast & SpaThe house that Loblaw built.

In the Kitchen with Kim VidyaVidya’s Veggie Gourmet: Specializing in vegetarian and gluten-free fare.

DrinkSpring wines

Enjoying Sunday BrunchBest brunch recipes from around Simcoe County.

Home Tour in Simcoe CountyHandcrafted masterpiece.

Spring. Has. Arrived.Tips for reducing your outdoor chores this spring.

EventsMusic, events and entertainmentfor the whole family right here in Simcoe County.

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“Sweet and savoury dishes were on the food writing menu this issue. Delicious stories range from a brunch tour of Simcoe County, featuring local chefs offering up their favourite make-at-home brunch recipes —to a trip to Thornton to visit Vidya Veggie Gourmet.”

KATHERINEELPHICKfood writer

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“For this issue I was lucky enough to take enchanting photos of my favourite meal... Brunch.I’ve always been a big fan of breakfast foods, and brunch gives you all that, plus the ability to sleep in.Comfort foods like bread pudding and pulled pork join forces with some yummy egg dishes; who could ask for more? Enjoy creating these recipes for yourself, you won’t be disappointed.”

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[email protected] follow us@goodlifebarrie | www.goodlifemagazine.ca

ELISEALLAIN LORIMARTINEditor-in-chiefGENERAL MANAGER

editors note

The longer days, bright sunshine and warmer temperatures of spring fuel an inner desire in me to do something. It really feels like the beginning; a chance for a fresh start mixed with an overwhelming sense of positivity. The season synonymous with rain showers and budding � owers is also a perfect time to tackle a long overdue home project, plan activities with friends and family, and just get moving again.

In this issue, we help you spring forward by with local shopping for both home & fashion, outdoor clean up made easy and a tour of an elaborate home in Simcoe County � lled with over the top details. On the food front, we speak to Vidya Veggie Gourmet in Thornton to � nd out why both vegetarians and meat eaters alike are coming back for the fantastic dishes. And, to spur you to make time for family and friends, we have served up a smorgasbord of brunch options so you can make reservations or follow these recipes at home.

This issue also contains spring wine suggestions, a trip to Barbados and so much more.

Enjoy this edition, thanks for reading and we’ll see you in summer!

Spring forward. Get ready to be inspired…

Elise Allain

Delve into our local history when you explore Stevenson Farms B&B and Harvest Spa and learn more about the summer home of T. P. Loblaw. Stephen, a descendant of the famous grocery store owner, and his wife Susanne moved into the home 18 years ago, and took on the mammoth project of renovating the historical residence. This was no small feat. During its heyday, the home included 16 bedrooms, 15 bathrooms and a large banquet hall with a dining table big enough to seat 38.

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Shopping editorial

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Spring brings home updating & décor to top of mind. Find a great selection of furniture and appliances from our

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Shopping editorial

Rustic Roots

1. Expressions by Canfloyd cutting board $35; small forks $5 each; bowls $8.50 each | 2. Paige Infinity Scarf $12.99 and Charlie Paige Sunhat $19.99 3. Charlie Charlie Paige rain boots $60 and Expressions by Canfloyd trash can $14 | 4. Bee by the Sea - body cream $12 and body butter $25 | 5. Cake Trays -

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Find a little bit of home, fashion and décor to freshen up your home and wardrobe


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Thank you...

4,971,836

1,734,340

23,000+

readers of news, events, local sports, community information and more!

Simcoe.com is dedicated to bringing you breaking news, in-depth stories and other information to keep you in touch with what is happening across Simcoe County.

With fresh content posted throughout the day, every day, we’re your one-stop source for stories that inform and entertain.

Check out our event-� lled calendar, which makes it easy for you to plan activities for you and your family, or use the site as a guide by accessing other useful information, including the details about local walk-in clinics.

This year, we will continue to bring you more of what you want and need each time you visit.

Visit us everyday to see what’s new in your world.

ADVERTISE YOUR BUSINESS ONLINE WITH US! [email protected] OR CALL (705)435-6228 x222

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Simcoe County for an AMAZING year!


Greg Hindle

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Some painters use the canvass solely to make beautiful scenes come to life, while others see it as a way to spark conversations.

Since becoming the new artist in residence at the Gib-son Centre in Alliston, Greg Hindle has been putting the faults of humanity in the spotlight, one brush stroke at a time.

Hindle, a professional artist and teacher who worked at the Ontario College of Art and Design for over 25 years, has been focusing his efforts on a new series of environmentally-themed paintings based on the concept of fools.

While his paintings have a cartoonish and humourous presentation, the underlining messages of each piece are much darker and are meant to invoke self-reflection.

“I made the paintings thinking about the title and how it affects us as a species,” he says. “We’re all being rather foolish in that we know we’re doing harm to the planet but we can’t seem to do anything about it, myself includ-ed….so it’s to have that sort of irony that we’re looking at ourselves in a more critical way.”

Putting the foolishness of humanity in the sPotlight

by Brad Pritchard


Two paintings in the series have been com-pleted so far – A Fool’s Game and a Fool’s Para-dise.

A Fool’s Game takes place in a clear-cut forest and features a clown organizing a game of darts between two other people, with a tree stump acting as the dartboard.

“It’s the idea that there is nothing left to gam-ble on because all of the stuff that was important, like the trees and the forest and the greenery is all gone,” he says. “So what they are using for currency in gambling is just leaves. They are us-ing them because there is nothing left.”

His other piece, A Fool’s Paradise, takes place in a circus at twilight, with a bunch of characters gathered around the main character, a blind ac-cordion player sitting on a trunk.

“The other characters are fooling themselves that they are living in a paradise in this circus, and when you look closely, it’s not a very pleas-ant place to be,” he says.

For Hindle, drawing on his passion for the en-vironment is important to keeping himself hon-est as an artist.

“I just want to provide a discussion on the environment and have a more critical eye on ourselves as a species and how we are sort of running out of time,” he says. “There’s getting to be an urgency about it, and I think people con-nect with that.”

While he has fun with his message-focused work, he also enjoys taking breaks to create more traditional landscape pieces with more im-pressionistic art syles.

“There’s the duality there and I like to travel between the two for irony and also just for the physical fact of playing with the paint in differ-ent ways,” he says.

Hindle can be found painting in his nook be-hind the elevator on the main floor of the Gibson Centre.

“I’m by the doors, so people who are coming and going can see me working and it inspires them to ask questions, and we can chat about art,” he says.

An exhibit of his work will be put on display in the fall at the end of his tenure.

The Gibson Centre is located at 63 Tupper St. W. in Alliston.

portfolio|Greg HindleCategory title



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Back in the late 1920s, a Canadian home magazine ran a two-page spread on grocery king T.P. Loblaw’s summer

mansion. “It’s quite amusing to look at,” laughs Stephen Milne, a descendant of the famous businessman who has turned the white, off-the-beaten track property near Alliston into a bed and breakfast and spa. “It’s a huge article expounding the wonders of the home’s low noise flush toilets.”

Milne isn’t surprised that the house (or its toilets for that matter) made headlines. “Back

then, this place was a grand estate with every modern convenience.” The country estate showcased an army of groundkeepers, butlers and maids, not to mention service buzzers in each bedroom and an on-site golf course.

Reviving a family’s legacy is important to Milne, age 45, and his wife Susanne, age 40, who moved into the home 18 years ago, and took on the mammoth project of renovating the historical residence and turning it into a bed and breakfast and banquet facility 15 years ago. The couple share the home with their two

The house that LobLaw buiLt

Theodore Pringle Loblaw

By Katherine elphicK

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daughters Shannon, age 14, and Molly, age 7. “Ever since I was a child, this house has been a place of

great intrigue for me,” says Milne, who also works full-time for Home and Garden Television Network’s Custom Build (a new show starring Paul Lafrance).

The homestead was first built by Milne’s great-great-great-grandparents (Elizabeth nee Pringle) and William Stevenson in 1833. Loblaw, who was orphaned at a young age, was raised there by the Stevensons, his grandparents.

Although the homestead was sold in 1899, the famed

grocer repurchased it in the mid-1920s as a tribute to his family. By 1927, he had converted it into a glorious white clapboard summer residence.

During its heyday, the ancestral home included 16 bedrooms, 15 bathrooms (today, some of those toilets from the 1920s still exist), and a large banquet hall with a dining table big enough to seat 38.

“He just loved entertaining,” explains Milne. “Nothing made him happier than being surrounded by family.”

Unfortunately, the successful merchant, who also had

“He was a great businessman and a wonderful philanthropist. I simply want to create more awareness about his unique life and character, and the tremendous contributions that he made to society,”

The house that LobLaw buiLt


an estate in Toronto, was only able to enjoy the Alliston homestead for about five years. Theodore Pringle Loblaw died in 1933 at age 61 after complications from minor surgery.

Since Loblaw’s death, the farm stayed in the family. But, when Milne took over the property in 1997, much needed to be done. “I just didn’t want to see our heritage slip away,” says Milne, giving a tour.

“Susanne and I did most of the renovating,” he explains. “But we called in the professionals for the bigger, more complicated jobs. And like any historical property, the work never ends.” Susanne and a staff of four run the day-to-day operations of the B&B and on-site spa, while Stephen helps out on weekends.

Today, the 180-year-old country mansion features six historically appointed guest rooms, a full service spa (added in July 2014) and a private movie theatre. A heritage banquet hall, complete with two original pump organs from the roaring 1920s, is the centerpiece of the estate. Rooms are filled with antique furniture and fixtures, and old family photos and memorabilia grace the walls of the country home.

“We never had to go shopping for antiques to decorate this place,” laughs the B&B owner. “The house was just full of them when we moved in.

“We never had to go shopping for antiques to decorate this place,” laughs the B&B owner. “The house was just full of them when we moved in. It’s like one big treasure chest.”

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It’s like one big treasure chest.”Milne says the historical B&B is perfect for

those seeking a country mansion style weekend retreat, and specializes in ladies’ retreats, couples getaways and weddings. “Life is so fast these days. Visitors are able to come here and step back into a different time. They can relax over coffee in front of the �replace, smell fresh bread baking, and take in the memories of the seven generations of family and friends who have enjoyed this home.”

Ruby Kerr, a long-time Alliston resident, who passed away in 2007, once shared tales of T.P. Loblaw and his famous parties with this reporter (who is also Kerr’s granddaughter).

“There were always crowds of people at the house,” recalled Kerr, who lived nearby as a teenager and even attended a few of those parties. “The guests could do whatever they liked as long as they followed two simple rules: You had to dress for dinner and you had to attend church on Sundays.”

Kerr, who attended the same church as the famous grocer remembered Loblaw as an extremely kind, friendly and generous man. “He always made a point of saying hello. He was everybody’s friend.”

Milne describes the house as “one big treasure chest.” Many drawers and closets, for example, were left untouched for decades. Since moving in, he discovered everything from old love letters to original �lm footage from the 1920s.

The rare footage, which features Loblaw riding horses and playing cards with family and friends at the Alliston, was found in a bag in his grandfather’s closet.

Loblaw was one of the great supermarket pioneers. By developing a self-service “groceteria,” where customers served themselves from displays of goods throughout the store, he revolutionized food shopping in Canada. George Weston Ltd. gained control of the company in 1956.

“He was a great businessman and a wonderful philanthropist. I simply want to create more awareness about his unique life and character, and the tremendous contributions that he made to society,” says Milne.

Some of that recognition came in September 2008, when the Alliston B&B was honoured with a provincial historical plaque from the Ontario Historical Trust.

When Loblaw died, the largest part of his estate was left in trust to the Kiwanis


“Life is so fast these days. Visitors are able to come here and step back into a different time. They can relax over coffee in front of the fireplace, smell fresh bread baking, and take in the memories of the seven generations of family and friends who have enjoyed this home.”

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Club of Toronto. At is peak, the trust fund supported four boys’ clubs, one girls’ club, and the magni�cent Camp Kiwanis north of Huntsville. Other bequests helped Stevenson Memorial Hospital, which he helped build in Alliston in 1928, and the Bathhurst Building at the Toronto Western Hospital, now part of the University Health Network.

Apart from the never-ending process of restoring the home to its original grandeur, Milne also plans to open an on-site museum about Loblaw.

The B&B owner �rst became interested in his ancestry about 25 years ago, while studying �lm at York University. “I spent a couple of days up at the house just videotaping my grandmother. She told me all these great stories about ‘Uncle Thead,’ and I just got pulled in.”

Stevenson Farms B&B and Harvest Spa Experience the quiet countryside and

rustic grandeur of grocery magnate Theodore Loblaw’s former home.

5923 King St. N., (County Rd 15) Alliston, Ontario, Canada L9R 1V3 434-0844 www.stevensonfarms.com www.facebook.com/stevensonfarms Twitter: @StevensonFarms


Hosted by 24 Napoleon Road, Barrie

Saturday, May 23, 2015 | 6:00 PM

KEMPENFELT ROTARY PRESENTS

Savour international food created bylocal restaurants.

Expert beer and wine pairingsaccompany each restaurants’unique dish.

Live entertainment on two stages

Fabulous live and silent auctionsby A Touch of Class Auctions

Special features presented by:

Information and ticket purchases at:

www.tastetheworldbarrie.com705-726-1003 (ext. 0)Like us on Facebook

2015 EmceesAlistair Connolly

CTVTara Dawn

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2015 PARTICIPANTS:Bistro 26

Chavo CrepesCravings Fine Foods

Herb n’ SageHolly’s Sweets & Eats

Liberty NorthMichael & Marions

Old Firehouse CateringSt. Germain’sCasino Rama

The Madison County Food &Beverage Co.

Taj BistroThe North Restaurant

And a special feature withCanvas and Cabernet

& J’adore

and many other community groupsBUSINESS TIMES

SUPPORTING BUSINESS GROWTH IN SIMCOE COUNTY

A Kempenfelt Rotary Clubfundraising gala in support ofevent partner...

Hosted by 24 Napoleon Road, Barrie

Saturday, May 23, 2015 | 6:00 PM

KEMPENFELT ROTARY PRESENTS

Savour international food created bylocal restaurants.

Expert beer and wine pairingsaccompany each restaurants’unique dish.

Live entertainment on two stages

Fabulous live and silent auctionsby A Touch of Class Auctions

Special features presented by:

Information and ticket purchases at:

www.tastetheworldbarrie.com705-726-1003 (ext. 0)Like us on Facebook

2015 EmceesAlistair Connolly

CTVTara Dawn

chaytoday@931fm

2015 PARTICIPANTS:Bistro 26

Chavo CrepesCravings Fine Foods

Herb n’ SageHolly’s Sweets & Eats

Liberty NorthMichael & Marions

Old Firehouse CateringSt. Germain’sCasino Rama

The Madison County Food &Beverage Co.

Taj BistroThe North Restaurant

And a special feature withCanvas and Cabernet

& J’adore

and many other community groupsBUSINESS TIMES

SUPPORTING BUSINESS GROWTH IN SIMCOE COUNTY

A Kempenfelt Rotary Clubfundraising gala in support ofevent partner...

BY KATHERINE ELPHICK PHOTOGRAPHY BY ELLIE KISTEMAKER

Sitting crossed legged in a chair, Kim Vidya ap-pears relaxed and peaceful. “Believe it or not. It’s actually more comfortable for me to sit this way,” admits the owner and director of Vidya’s Veggie Gourmet Restaurant with a smile. Specializing in vegetarian and gluten-free fare,

Vidya’s Veggie Gourmet Restaurant is breath-ing new life into Thornton’s former Village Inn. “Whether you’re a vegetarian, or just like a tasty, gluten-free healthy meal, we’ve got the menu if you bring the appetite,” says the 43-year-old, who is both a nutritionist and yoga instructor.To learn more about the local vegetarian desti-

nation, which houses a yoga and wellness cen-tre, this GoodLife reporter sat down with the lo-cal restauranteur to dish about everything from healthy eating and yoga — to the charms of run-ning a business in a historical building. It’s not every day that I get to interview a restau-

rant owner in a yoga studio (attached to a dining room) originally built more than 160 years ago as a hotel stable for stagecoach horses. The ham-mered tin ceiling, antique wood beams, rustic wooden �oors and vintage �xtures are so warm and charming. This building has an interesting history, here’s

what I can share from previous stories I’ve written about this place: originally built as a stagecoach station in the 1850s to accommodate weary trav-ellers conducting trade between Barrie, Toronto and Collingwood — the Victorian-era landmark later known as the Queen’s Hotel, and then the Village Inn, offers plenty of personality.

Kim Vidya

• I N T H E

WITH

in the kitchen|Vidya’s Gourmet Restaurant


The Village Inn’s history as a steak house dates back to 1971, when the Hiles’ fam-ily purchased the Queen’s Hotel building and renamed it. In 2003, the Porter fam-ily acquired the Village Inn, and restored it. The Village Inn has been closed for the past few years, until you opened up shop. KV: We keep meeting people who lived in the building as children, and who tell us amazing stories about its history. When Highway 400 was being built, many of the workers stayed at our hotel. We are very thankful that the Porter family put so much love and attention into the building, before we were able to come in and take over as custodians of such a charming heri-tage building.

The Village Inn was known for prime rib dinners served with trays of pickled beets. What led you to open up a vegetarian restau-

rant in this location in April 2014? KV: I am the type to trust my intuition, and lis-ten to my heart. This building spoke to me, and it felt like I was home. I had the vision of a yoga and wellness centre, and the restaurant was a natural extension of that vision. Then we dis-covered it had an existing kitchen on site! How perfect! And a close friend of the family was a classically trained vegan chef! It was like the universe wanted this to become a reality, and I just went with the flow.

Describe your establishment. KV: Vidya’s is a community meeting place of-fering healthful options for food, entertainment and self-care. We offer an upscale dining envi-ronment, which is nice because most vegetarian restaurants are usually very casual.

Menu items are 100 per cent gluten-free, or-ganic, vegan/vegetarian, locally (when avail-able) and ethically sourced. What dishes are

available? Not just salads, I assume? KV: We have a variety of unique flavours and textures from around the globe. A tamarind/lime/chili Thai-Malaysian noodle dish made from mung bean noodles, a tomato pomegran-ate chick pea curry dish, with a side of vegan kefir raita, or stay decidedly Canadian with our gourmet organic poutine and mushroom rice burger. So, yes, we do have some excellent sal-ads, but we can also satisfy with delicious com-fort food choices.

What are the biggest sellers? KV: The dishes I just mentioned are very pop-ular. The yogi bowl, which is a very simple, nourishing, and satisfying dish also sells well. Add to that some grilled tempeh and you have a nutrition powerhouse. With many of our dishes you have the choice of which gluten-free grains you would like: brown basmati rice, quinoa or millet. Also, our pirogies and pasta bowl are in high demand.

“Many of our regular patrons are not vegetarians. Repeat diners say they come because the food is good, not because it’s vegetarian.”

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GL: Are most of your customers vegetarians? KV: De�nitely not! In fact, many of our regular patrons are not vegetarians. Repeat diners say they come because the food is good, not because it’s vegetarian. Many of them seek clean, organic or gluten-free food, which is sometimes hard to �nd in restaurants. Our ingredients are the pur-est of the pure, and bursting with �avour!

What’s your food philosophy? KV: We strive to offer only the healthiest choic-es, meaning organic and ethically-sourced. Our goat cheese, for instance, is sourced from a small organic Ontario family farm, where all the goats have names, are loved and graze on green grass. Beyond food, we take other healthy details into consideration such as: washing produce with puri�ed water, using non-toxic cookware and choosing non-toxic candles in our dining room. Careful thought goes into everything we offer.

What’s your culinary background? KV: I’m a holistic nutritionist, so I know a great deal about food, and how it relates to our health, and well-being. I love to create smoothies and elixirs, and I have always loved to create in the kitchen. But in this case, I leave it to the pro-fessional — our (classically trained) chef Dave Howie (who is a vegan). We work together to maintain a balance between pleasing, satisfying and nutritious. Chef makes everything in house, from scratch.

When the Village Inn was here, you got a free meal on your birthday. Are you going to con-tinue that tradition? KV: I’ve been thinking about it because it’s not a bad idea [smiles]. I will keep you posted.

Your 100-per-cent gluten-free menu must at-tract quite a few customers. Why did you de-cide to go gluten-free? KV: Going gluten-free was a big challenge for us, as sourcing all the ingredients to be gluten- free and organic means doing a lot of extra legwork. But we believe it was the right decision. Here’s why: as a nutritionist, I have worked with hun-dreds of people and have seen �rsthand what removing gluten from the diet can do to heal the body, especially in�ammation. As for attracting gluten-free diners? We get people coming from far and wide when they learn we are gluten-free.

What three course meal should I order? KV: Start with our smoked mushroom chow-der, or the borsht. For the main, try the black


trumpet mushroom pierogis with caramelized onions. For dessert, I’d go with the coconut

kefir cream pie (with a delicious walnut crust) or the buddhist chocolate mousse.

Let’s hear about the Elixir Bar.KV: We feature organic and/or vegan wines, plus organic and gluten-free beer. The idea of the Elixir Bar is to offer unique smoothies, juices and elixirs to nourish the body, while not sacrificing flavour or texture. Definitely try the chaga mochachino. Chaga is a medicinal mush-room that grows on birch trees. It is extremely high in anti-oxidants, towering over acai and blueberries. It nourishes the immune system, and helps prevent disease. Getting back to the vegan wine, I wanted to mention that wine making uses a process with egg to create the wine, so not all wines are vegan.

How has Vidya’s been received by the local community?

KV: Many have cheered us on. They are happy to see this beautiful building awakened. It’s also been inspiring to see how many health conscious folks there are in the area. They’re thrilled we are here. A lot of people are really loving the yoga studio and we have a wellness centre on the second floor and a retreat centre (for 10 people) on the third floor where people can sleep overnight, so that really helps to sup-port the restaurant, as well.

Do you have partners? KV: I’m the owner and director along with in-vesting partners Peter Powers (real estate inves-tor), and Dee Sharma (musician). My husband is also a big part of it, but he likes to stay out of the limelight.

Besides Vidya’s, what’s your favourite foodie destination? KV: Grasslands and LIVE in Toronto; Boon Burger, Rawlicious and Spice in Barrie; and Al-liston’s Indian Flames are places I enjoy.

What do you cook at home? KV: Very similar to the menu at Vidya’s. I love making dahl. But lately, I don’t have much time for cooking [laughs].

Do you have any specials? KV: We offer a yoga date night every Saturday evening. It features a beginner yoga class fol-lowed by a two course meal at Vidya’s for $70 (for two people). Of course, people are welcome to dine without doing yoga! Also, our Sunday brunch is the only place serving organic pas-tured eggs — which you really have to taste to appreciate.

What about live music?KV: We have live music on Saturday evenings with John Weston on classical guitar. We also have regular events which include various musicians, drummers, singers and more. See our events page on our website for upcoming events. We plan to offer an Easter and Mother’s Day event this coming spring.


“We have live music on Saturday evenings with John Weston on classical guitar. We also have regular events which include various musicians, drummers, singers and more.”

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(All organic, and gluten-free):

2 Tbsp coconut oil

1 lb (454 grams) chopped onion

1 tsp cumin seeds

1 tsp mustard seeds

2 Tbsp chopped garlic

1 Tbsp chopped ginger

1 Tbsp turmeric

2 Tbsp Masala spice mix

2 bay leafs

3 cloves

1/2 tsp ground cinnamon

1-1/2 cups red lentils

5 cups reverse osmosis water

1 can of coconut milk

Herbamare (a blend of sea salt, herbs and seasonings), to taste

PREPARATION:

In frying pan, add oil. Over medium heat, sauté 1. onions with cumin and mustard seeds. After about 5 minutes, add garlic and ginger and sauté for another 5 minutes.

Add turmeric, Masala spice mix, bay leaves, 2. cloves and cinnamon; cook for 2 to 3 min-utes.

Add lentils to mixture and toast for 4 to 5 min-3. utes on low to medium heat.

Add water and season (with love), to taste.4.

Once cooked, remove bay leaves and cloves 5. and add coconut milk. Mix well and transfer to a stainless steel bowl to cool.

VIDYA’S DAHL (reD LentIL currY) Courtesy of Kim Vidya and chef Dave Howie. Serve with gluten-free crackers, naan bread or gluten-free bread.

Red Lentil Curry

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What about the yoga side of the business? KV: The Vidya Centre For Yoga is the heart of the business. It’s where we are rooted. The yo-gic philosophy permeates our kitchen, as we ask our staff members to follow a code of eth-ics which includes such things as: “Be mindful, be conscious”…and… “cultivate an attitude of gratitude, be thankful.”

What about event space? KV: We offer a beautiful space for various events ranging from seminars, weddings, con-ferences, live music events, community movie nights and much more! We can host any event (for up to 60 people) as long as it’s gluten-free and vegetarian. Anyone interested in hosting an event should check out our big sister website: www.yoga-wellness.ca.

You’ve got the ear of thousands of local diners. Anything you’d like to add?KV: People are attached to the foods they love. We get that. We’re here to show people that healthy food can taste amazing and doesn’t cost much more. Our patrons leave feeling nour-ished, satis�ed, and our menu takes them for a culinary tour of the world’s best veggie cuisine. Vegan, vegetarian, or carnivore, we all should be eating organically, all of the time. One last comment: watch out for our eye catching ‘gar-den of eden’ delivery van on the roads for the opportunity to win special prizes!

VIDYA’S VEGGIE GOURMET RESTAURANT & THE VIDYA CENTRE 238 Barrie Street, Thornton 705-458-2000 www.veggiegourmet.ca www.facebook.com/vidyasveggiegourmet

“Our patrons leave feeling nourished, satis�ed, and our

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BEAUTIFUL FARMLAND IN MULMUR

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COUNTRY LIVING ON THE EDGE OF TOWN!!

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COUNTRY LIVING ON THE EDGE OF TOWN!!

BUNGALOW STYLE TOWNHOME IN ALLISTON

Q U I C K F A C T S

4,400 square feet•

Overlooking golf course•

Parking for 8 - 10 cars•

PRIVATE, RURAL LIVING MINUTES FROM TOWN

Located in rural New Tecumseth, just on the outskirts of Alliston, this cus-tom-built, natural stone bungalow has

lots of room inside, and lots of space outside as well!

Sitting on just over a half-acre of land, 5902 Fourteenth Line E offers 4400 square feet of living space, with the property over-looking the local golf course.

The raised bungalow features three large main � oor bedrooms, a living room and fam-ily room, an eat-in kitchen, separate dining room, two main � oor washrooms and fully-equipped laundry room.

The bright, eat-in kitchen comes fully equipped with fridge, gas stove and dish-washer, and boasts ceramic � ooring and a ce-ramic back splash. The dining room features hardwood � ooring and crown moulding.

The spacious living room boasts hardwood � ooring and crown moulding, while the mas-sive family room features hardwood � ooring, a � oor-to-ceiling � replace and a spectacular view, making the room perfect for entertain-ing.

The large master bedroom features hard-wood � oors and provides the owners with the luxury of his and hers walk in closets, and a bright, sliding glass door walkout to the beautiful raised deck, with a staircase to the back lawn. The master bedroom also offers a semi-ensuite to the main bathroom, beauti-fully appointed with two matching sinks and a claw foot soaker tub.

The two other large main � oor bedrooms offer broadloom and feature crown mould-ing. All the rooms boast high ceilings and bright, natural light.

The large and convenient main � oor laun-dry room comes with ceramic � ooring, wash-er, dryer, lots of storage space and plenty of room for folding. This rural home’s water is supplied by a dug well (UV � lter) and oper-ates on a well-maintained septic system.

The spacious lower level with its own pri-vate walk out, offers two bedrooms, another large family room, a four-piece washroom, and a kitchen.

As well as the family room � replace, the home is heated with forced air gas, and fea-tures the luxury and comfort of central air conditioning for those hot summer days and muggy nights. Don’t forget the lifetime roof, the 200-amp service, and an energy rating of 85.

This beautiful home has an attached two-car garage, with a long, wide driveway pro-viding parking for 8-10 cars. The property offers new privacy fencing on the north and east sides, and many trees have been planted to provide for more future privacy.

Though private and rural, the property is a mere 10-minute drive to Alliston and a 45-minute drive to highways 400 and 401.

The home is listed with Royal LePage for a list price of $529,000. MLS# N3142324. For more information, contact Wendy Small at 705-435-3000.

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BY KATHERINE ELPHICK PHOTOGRAPHY BY ELLIE KISTEMAKER

Simcoe County is home to plenty of delicious brunch options. From à la carte

creamy Eggs Benedict to bountiful buffets featuring anything from omelettes and indulgent French toast to carved roast beef and a full array of salads and sweets, there’s something for every palette, every craving. Here is a sampling of some of the region’s tastiest brunch spots.

ENJOYING SUNDAY

BRUNCHbest brunch recipes

Rather prepare brunch in your own kitchen? The following featured venues share some of their favourite brunch recipes to prepare at home.

RECIPE ON

PAGE 39

feature|Sunday brunch

RUM AND VANILLA BREAD PUDDING



Every weekend, the Nottawasaga Resort serves up a Sunday brunch featuring a gourmet selection of breakfast favourites

– made-to-order omelettes, fresh Belgium waf� es or crepes, assorted fresh salads, an exceptional selection of hot items, freshly baked cakes, pastries and pies.

Sunday brunch is served in the newly renovated Riverview Room overlooking the perfectly manicured grounds of the golf course surrounding the Nottawasaga Valley, says Leslie Foerster of the marketing department. “By using a mixture of contemporary and natural materials, we have been able to incorporate the breathtaking outdoor scenery indoors making you feel as if there is nothing between you and the beautiful natural surroundings.”

Brunch runs from 10:30 a.m. to 1:30 p.m. Reservations are not required for a typical Sunday, however, are highly recommended for Father’s Day and are required for Mother’s Day.

FOR THE HASH CAKES:

1/4 pound (113 grams) purple Peruvian potatoes (new red skins potatoes will also work)

1/4 pound (113 grams) Montreal smoked meat, thinly sliced

1/4 cup fresh green onions

2 tsp fresh garlic, minced

2 large eggs

To taste, salt and pepper

Soft Poached Eggs, Peruvian Potato & Smoked Meat Hash

~Nottawasaga Resort & Conference Centre~

This delightful brunch dish is cour-tesy of Nottawasaga Resort’s executive chef Paul Dills.

SOFT POACHED EGGS, PERUVIAN POTATO & SMOKED MEAT HASH (topped with a Canadian Swiss cheese cream)

For the Canadian Swiss Cheese Cream:

1 shallot, minced

1/4 cup olive oil

2 tsp fresh garlic, minced

1/4 cup white wine

1/4 cup all-purpose � our

2 cups 35% whipping cream (for a lighter version use 2% milk or even skim milk)

1 cup Canadian Swiss cheese

To taste, salt and pepper

FOR THE POACHED EGGS:

4 cups water

2 Tbsp white vinegar

4 large eggs

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PREPARATION

Hash Cakes:1. Boil the potatoes in salted wa-ter until cooked through (10-15 minutes). Once cooked, place into an ice bath to stop them cooking and set aside. Take the sliced smoked meat and julienne into �ne ribbons and set aside. On a bias, julienne the green onions and set aside. Place the potatoes, smoked meat and green onions into a large mixing bowl. Add the garlic and eggs and sea-son with salt and pepper. Combine all hash cake ingredients together (mixture should be wet). Form the mixture into 4 equal patties and sauté in a non-stick fry pan for 2 to 3 minutes a side until golden brown.

For the Canadian Swiss Cream: 2. In a medium sized sauce pan, sauté the shallots in the oil until translucent. Add garlic, wine and bring to a boil. Whisk in �our to the boiling liquid to a make a roux, reduce heat to avoid burn-ing the roux. Season with salt and pepper and add cream. Bring the liquid to a boil and reduce the heat to a simmer for 5 minutes. Once the sauce has come together, add the cheese and whisk until completely melted. Add salt and pepper to taste.

For the Poached Eggs: 3. Add vinegar to the water and bring to a low simmer in a shallow walled sauté pan. Using a spoon, create a current in the water (this helps the eggs take a nice round form). Add one egg at a time and poach for 2-1/2 minutes, remove from water once cooked.

Assembling the dish:4. Place one hash cake on the bottom of the plate. Place one poached egg on top of the cake. Spoon cheese sauce over the egg and let it �ow down the cake. Garnish with fresh green onions and fresh fruit on the side. {Serves 4}



(Bacon, eggs, lettuce, tomato, cheddar cheese and chipotle mayo on multigrain toast) This breakfast favourite is one of the best-selling menu items at Bistro 26.

4 slices of bacon

1 Tbsp mayonnaise

Chipotle seasoning, to taste

1 Tbsp butter

2 large eggs

2 slices of cheddar cheese

2 slices of multigrain bread, toasted and hot

4 tomato slices

2 leaves lettuce

PREPARATION:

In a skillet, cook the bacon over moderate 1. heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Mix together chipotle seasoning and 2. mayonnaise. Spread the mayo mixture on both pieces of multigrain toast.

In a small, nonstick skillet, melt the butter. 3. Add the eggs and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Meanwhile, while you are cooking your eggs, toast the bread and spread the mayo mixture on both slices.

You are now ready to begin building your 4. B.E.L.T.CH. Add the ingredients as follows: lettuce, tomato, cheddar cheese, two eggs over easy and lastly the bacon.

Enjoy! {Makes 1 sandwich}

THE B.E.L.T.CH

The B.E.L. T. CH~Bistro 26~

feature|Sunday brunchfeature|Sunday brunch

The B.E.L. T. CH~Bistro 26~

feature|feature|feature|feature|Sunday brunchSunday brunchSunday brunchSunday brunch

Located next to the Edenvale

Aerodrome, Bistro 26 offers an

à la carte breakfast and brunch

every Saturday and Sunday from 8:30 a.m.

to 4 p.m. Menu items range from � uffy

pancakes and frittatas (served until noon)

to a classic bacon and eggs breakfast.

“We have a large variety on our menu to

satisfy all appetites,” says owner Katherine

Kroupa. “While enjoying brunch, diners can

also enjoy the airplane activity next door.”

On holidays such as Mother’s Day and

Easter, Bistro 26 offers a special buffet.

Reservations are only necessary on special

holidays.

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HILLTOPACRESn oo o o

2 loaves white bread (you can substitute raisin bread or croissants)

2 litres 2% milk

1 can evaporated milk (or 1-1/2 cups of 35% cream)

1/2 cup dark rum

1/2 cup sherry

1 tsp nutmeg

2 tsp pure vanilla extract

2 cups granulated white sugar

1/2 tsp salt

5 eggs

1 cup raisins

PREPARATION:

On the day before baking, cut bread into 2-cm 1. cubes. Lay the cubes � at on baking sheet and allow to dry for at least 24 hours.

Heat oven to 350F. With butter, grease a 16-inch 2. glass casserole dish. Heat milk and cream or evaporated milk, rum, sherry, nutmeg, vanilla, sugar and salt in pot whisking frequently until reaching a light boil. Reduce heat and continue whisking frequently.

Crack eggs into another mixing bowl. Pour milk 3. mixture slowly into eggs while whisking fast, as to not cook the eggs.

Pour cubed bread into a separate large mix-4. ing bowl. Add milk and egg mixture and raisins, lightly stir until all bread is covered in mix-ture. Transfer bread mixture into the smaller 16-inch greased casserole dish. Add enough water into larger casserole dish to create a wa-ter bath for smaller casserole dish to � t inside of.

Place in preheated oven and cook for 45 min-5. utes. Before taking out of oven, use a tooth-pick and prick the centre of the bread pudding. If toothpick is dry, the bread pudding is done and can be removed from oven. If still moist, continue cooking for another 8 to 10 minutes and recheck with toothpick.

Allow to cool for at lease 20 minutes before 6. cutting and serving. It can be served with your choice of fresh berries, caramel sauce or icing sugar. {Serves 8 to 12}

~Barrie Country Club~Rum and Vanilla Bread Pudding

Materials:

16-inch glass casserole dish, 20-inch glass casserole dish, large whisk, large mixing bowl, large kitchen knife, measuring spoons, large kitchen pot.RUM AND VANILLA BREAD PUDDING


By MAIJA HOGGETT

Yodellin’ Cowgirl

profile|Naomi BristowCategory title


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Naomi Bristow has been singing for most of her young life.

At 17, the Yodelin’ Cowgirl has already been singing for more than a decade.

“My family was involved in the rodeo circuit so I started out singing around camp� res,” she says.

Since � nding her voice singing cowboy songs with friends and family, she has released seven CDs and a DVD, and was recently in Nashville, Tennessee, to work on a new holiday album, which she’ll be selling at shows this summer, and a yodeling collection expected for released next year.

Yodelling wasn’t always a part of Bristow’s repertoire.

A couple years after Bristow started singing, she was watching the reality TV show America’s Got Talent, which featured a contestant yode1l-ing. In an interview, the performer revealed the name of the book and tape she used to learn the talent and Bristow ordered the same set.

“It was just so different and it ties in with the act that I have,” she says.

That act stays true to the traditional country roots that Bristow started singing around the camp� re. Her out� ts are fringed and she’s com-fortable in her cowboy boots and hat while belt-ing out her tunes.

She has worked with Grand Ole Opry mem-ber Jim Ed Brown and � lms regular features for the Shotgun Red variety show on RFD TV while in Nashville, a trip she makes four or � ve times a year.

For a gospel album a couple years back, she even recorded with Vince Gill, who is perform-ing at Casino Rama May 16.

The collaboration wasn’t planned. While at one of Gill’s shows a nervous Bris-

tow talked to him during the intermission. “I said I’m down here recording, would he

like to sing on my gospel album,” Bristow re-calls.

Expecting to be rejected, she had a response

ready, but didn’t get to use it. He said yes. “He did it out of the goodness and kindness

of his heart,” she says.Should the young Beeton songstress ever � nd

herself in the company of the legendary Reba

McEntire, she has a similar question prepared. “It would be incredible to sing with her,” says

Bristow. “If I ever see her that will de� nitely be something I’ll ask.”

Bristow has performance dates throughout the spring and summer, with the closest to home being a concert in Shelburne on Sept. 27.

With high school graduation nearing, Bristow has applied to the dental hygienist program at Georgian College in Barrie.

That doesn’t mean she’ll be giving up enter-taining. She says she’ll be cleaning teeth during the week and sing country music on the week-ends.

For more information on Bristow’s schedule, and to see videos of her performing, visit naomibristow.com.

“For a gospel album a couple years back, she even recorded with Vince Gill.”

2007

2009

2010

2011

2012

2013

2014

2008

Cowboy Sweetheart

The Yodelin’ Cowgirl

Ridin’ High

Lookin’ Back with Jim Ed Brown

Lovin’ the Ride with Jim Ed Brown and Richard Sterban

Blessed Trails with Vince Gill

The Heart of the Cowgirl DVD

Stayin’ on Track

NAOMI’S RELEASES


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Peter McCague

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[email protected]

Lorne DowneyR

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www.lornedowney.com

Colleen KearnsR

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www.colleenkearns.ca

Clareece PottsR

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Jim BartleyR

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www.jimbartley.com

Jen McBrideR

www.RonanRealty.com

Independently owned & operatedRonan Realty, Brokerage



Jamie BowmanR

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Chay Realty Inc. Brokerage

Shelly SheriffsR

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Robin NorcrossR

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www.sutton.comINCENTIVE REALTY INC., BROKERAGEINDEPENDENTLY OWNED AND OPERATED


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Beaulieu Vineyards Coastal 2013 Sauvignon Blanc $10.95 (California)

Great party starter white! Aromas of fruit salad, melon, pineapple and yellow apple with lemon-lime � avours hinting of ripe apple ending with a crisp citrus � nish.

LCBO #295253

Rating: 89+

Food suggestion: Shrimp or crab dishes.

Argento 2013 Chardonnay $9.95 (Argentina)

Fabulous value! Smoky nutty apple, charred oak and poached pear aromas and � avours of yellow apple, lime, lemon and a hint of grapefruit. Light oak keeps it zesty.

LCBO #591701

Rating: 90

Food suggestion: Chicken or turkey.

Gnarly Head 2012 Pinot Noir $14.95 (California)

Smoke, blueberry, blackberry and beetroot in the aromas, with smoky black cherry, strawberry and dried dates in a mellow, super smooth delivery.

LCBO #358911

Rating: 90

Food suggestion: Clove studded baked ham.

Carnivor 2013 Cabernet $16.95 (California)

This red is a new, very bold and dense newcomer with rich vanilla, plum and smoky blackberry aromas and lush mellow black cherry and vanilla bean � avours. Delicious!

LCBO #392647

Rating: 90

Food suggestion: Steaks or kebabs.

Red Knot 2013 Cabernet Sauvignon $17.95 (Australia)

Lavish plum, black cherry and cedar scents with a gush of vanilla-laced black cherry and blueberry pie delivered in a round plump manner.

LCBO #91702

Rating: 90

Food suggestion: Rib roast, lamb.

BY GORD STIMMELL

drink|spring wines

LATEST GREATEST TOP VALUES

Our two price-beater whites – a sauvignon blanc and a chardonnay

– nestle in the $10 zone. I am envisioning the � rst front porch or back deck gathering of friends and a plate of cheese, pate and breads. A � rst celebration of winter survival.

For reds, we start with Gnarly Head Pinot Noir. Considering that most pinot noirs worth their salt are more than $20, this is a steal. The style of pinot noirs is slightly lighter than big bold cabernets. They are ideal with mushroom dishes, like risotto, but also with white meats, such as pork medallions or veal chops.

And with spring, we cannot

help but think barbecue. The beast is still there; the mounds of snow � nally melted off it, and it’s time to � re it up and test it with seriously seared meats.

We have two perfect barbecue reds. The newcomer Carnivor blends cabernet sauvignon with some merlot and is big in style. Ribs slathered with spicy hot sauce spring to mind with this mellow gusher.

The Red Knot shows a bit more � nesse and is ideal with butter� ied leg of lamb on the grill or any kind of thick juicy steak.

Even without food, these wines will put a spring in your step. Enjoy!

Our two price-beater whites – a

We are all dreaming of spring. The � rst yellow daffodil, shy violet crocuses peeking from the earth, lime green buds on tree limbs signalling a reawakening of life.

In Ontario, however, sometimes you need the patience of Job. The cold Great Lakes hold back the heat, and snowstorms can still come knocking. Which brings us to spring wines.

With nature in bloom, you might think � oral accented white wines like muscat, viognier and gewürztraminer. But I know few who adore this wine style.

Sip a taste of

SPRING

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HANDCRAFTEDMASTERPIECEWITH HAND CRAFTED FLOORS, ARTIST SCULPTED DECORATIVE ACCENTS AND QUALITY AS THE DESIGN MANDATE, THIS HOME IS A BESPOKE JEWEL CALLED THE EYRIE.

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“So many people have been into this house and said they expected it to be very formal,” says Roger Oatley, founder of personal injury law � rm Oatley Vigmond and owner of The Eyrie (Eagle’s Nest), the house under discussion. “But when they spend a little bit of time in it, they realize how calm it is and how comfortable. Even though it is a very large house, it has an intimate feel to it.”

It’s true. Though The Eyrie, located in Oro-Medonte, has 9,440 square feet of living space that includes six bed-rooms and six-and-a-half bathrooms, what guests see after they enter the soaring, luminescent entry hall is a living room, kitchen and casual dining area that is most de� nitely a family home. With classic but comfortable furnishings in rooms scaled to be generous but not overwhelming, the home is inviting even before one is aware of its many unique design features and technical complexities.

HANDCRAFTEDMASTERPIECE

ROGER OATLEY

BY PATTI VIPOND | PHOTOGRAPHY BY MIKE GUILBAULT


A light colour palette used throughout the residence (except in the study) for floors, walls, ceilings and fabrics enhances the high ceilings, floor to ceiling windows and wide hallways that give The Eyrie an open freshness plus the warmth of a loved home. Architect Ted Handy sited the house to make the most of its elevated setting on 115 feet of Kempenfelt Bay water-front. During construction, many trees were protected to give the property a Muskoka feel

and also to attract birds.“It’s very much a home,” says Roger, who was

thrilled to buy what he felt was the ideal lot on the bay for his home. “I wanted it to be an elegant but very comfortable place and a place of calm. My work can be a pressure cooker, but every time I walk in here, I just relax.”

Contributing to The Eyrie’s serenity is a radi-ant heating system under the floors that evenly warms the whole house. Heated fluid travelling

“ I wanted it to be an elegant but very comfortable place and a place of calm. My work can be a pressure

cooker, but every time I walk in here, I just relax.”




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“ When I’m leaving the house, I can press a button that says exit and all the blinds come down, the sound systems and televisions go off and all the lights go off,”

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in tubes set on concrete eliminates the need for (and noise from) a furnace. Subtle ceiling vents recirculate air and enable air conditioning. The high-tech Creston system which controls the heating, lighting, sound and security systems operates through wall-mounted key pads in sev-eral rooms. The system also raises and lowers the home’s recessed blinds individually, or all at the same time.

“When I’m leaving the house, I can press a button that says exit and all the blinds come down, the sound systems and televisions go off and all the lights go off,” says Roger.

All interior lighting can be automatically set to a certain level, such as evening, as can the ex-terior lighting concealed in the property’s land-scaping. Another setting provides the best light to set off the owner’s large collection of original art and ensures the humidity is at the best level to protect the artwork.

The design of the house began with a discus-sion about where a very large Canadian land-scape painting by Doris McCarthy would live. Roger also owns two paintings from McCarthy’s series called Iceberg Fantasies.

“I bought the painting because I just had to have it,” says Roger. “We literally started the planning of the house around where we would be able to hang that painting. It quickly evolved that the front hall would be the place.”

The Eyrie is notable for the expansive and cre-ative use of natural materials by internationally renowned designer Mike Niven, owner of Mike Niven Interior Design in Toronto. Durable aca-cia hardwood �ooring in a herringbone pattern was hand cut by a team of skilled craftspeople who laid the �oors, piece by piece, while tak-

The house was planned around this painting. It was decided the entrance was the place for it.


home tour|Simcoe County

The master ensuite’s jet bathtub and dual wooden vanities with mirrors floating above honed Carrera marble countertops have the view of the bay as a beautiful and private backdrop.

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ing into account the shading of each portion of wood. The same craftsmanship went into the staircases’ decorative wooden spheres and onyx accent pieces that were sculpted by art-ist Livio Veroni. Though the house is decorated with original artwork, the residence itself is, in its own way, a work of art.

“We brought in a team of European craftsmen who custom milled most of the panelling, trim and moulding,” explains Roger. “They were so talented. The trim for the round windows at the ends of the upstairs hall were made here in the house. I don’t know how they did it, but it is really quite remarkable.”

The �oors’ herringbone pattern is repeated in solid stone in the lower level foyer and front

hall where a partially �oating walnut staircase gently rises to the upper �oor. The home’s be-spoke design even extends to its interior doors. Each one was simply but elegantly handcrafted in wood with three recessed panels and �tted with handcrafted hammered metal hardware and lock latches.

“Every single closet, ceiling, door and panel-ling and every piece of wood used was thought of, planned and laid,” says Krista Alkerton of Royal Lepage First Contact Realty in Barrie. “That’s why it took three years to build the house. Because Roger wanted quality, there was no pressure to rush the construction. I love the fact that he has used some of the best materials in the world in this home.”

Every single closet, ceiling, door and panelling and every piece of wood used was thought of, planned and laid,”“


home tour|Simcoe County

Ted Handy’s plans used round windows and pillars as design features, while Mike Niven add-ed soft uplighting in the floors and small lights in stair risers. He also widened the hallways and bumped out the kitchen wall overlooking Kem-penfelt Bay to create a waterfront dining area with long views of the shoreline. For the exterior, Mike chose limestone block, limestone columns and stucco for durability and grandeur.

“The home has a classic look that is timeless because it was well thought out by Mike Niven,” explains Krista. “He was a bit of a hard find for the project since he now does a lot of work glob-ally. Mike loved working with Roger because he is up for anything, really open to ideas. Roger respected Mike’s eye and found him a pleasure to work with.”

The gracious master suite features a sitting area with gas fireplace and a walkout to a lake view terrace with heated floor for year-round enjoyment. The height of the terrace makes for some interesting encounters.

“When the Canada geese are in formation and getting ready to fly out en masse to go south, they fly at just about the level of this veranda,” says Roger. “You can see them coming right by the side of the house. It’s pretty neat.”

“The home has a classic look that is timeless because it was well thought out by Mike Niven. He was a bit of a hard find for the project since he now does a lot of work globally.”

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The master ensuite’s jet bathtub and dual wooden vanities with mirrors �oating above honed Carrera marble countertops have the view of the bay as a beautiful and private back-drop. The marble �oors and walls were honed to eliminate glare and soften the ambiance. A dress-ing room with separate closet and storage areas adjoins the ensuite.

Above the three-car garage, which includes a workshop and heated �oors, a set of rooms could serve as a guest suite. A single closed door gives privacy to a lake-facing bedroom with en-suite and two children’s bedrooms with a shared bathroom. All bathrooms in the house have similar �nishes and unique features. One bath has windows in the shower that are also part of the entry foyer wall. Another downstairs has a wooden bowl for a basin. A tiny but exquisite main �oor powder room is tucked around the corner from the home’s very quiet elevator.

The lower level is designed for family fun with a pool table, outdoor hot tub, card table and custom built-in wall unit with honed black granite countertop, wet bar and fridge. Roger’s well-equipped exercise room with rubberized �oor has an interior window for a view of the water while he works out.

The owner’s favourite room is the study on the main �oor. He planned for this room to have a different feel from the rest of the house, and it does in �ne fashion.

Veering away from light palette used in the rest of the home, the study is swathed in rich bird’s-eye maple panelling framed with tiger maple. The gas �replace’s brick herringbone pattern interior is �anked with sculpted waving bulrushes by Livio Veroni. A graceful antique wood desk by the window invites quiet study while two wing chairs by the �replace offer a comfortable place to read or chat or daydream. “It’s very cosy,” smiles Roger.

This property at 15 Georgina Drive in Oro-Me-donte is listed at $5,150,000 by Krista Alkerton of Royal Lepage First Contact Realty in Barrie.


| Open to the public for retail sales| An expansive display of products| Knowledgeable, friendly staff on hand to help you select the best productsfor your home

For more outdoor inspiration or a referral to a trusted Unilock Authorized Contractorconnect with us at Unilock.com or 1-800-UNILOCK.

VISIT OUR BARRIE LOCATION441 SALEM ROAD, BARRIE, 705-721-7800

MAY - SEPTEMBER MON - FRI 7am - 6pm | SAT 7am - 1pm | SUN ClosedThose are possibly the three most magical words to any resident of Ontario, where winter isn’t simply a season; it’s a test of pa-tience. Warmer days mean escaping the confines of your home and

discovering the outdoors again, without the fear of frostbite. And final-ly, when the time comes to pull out those deck chairs and dust off the barbeque cover, the last thing we want to do is think about the outdoor chores that accompany the warmer weather.

Unfortunately, there is no such thing as no-maintenance gardening, and often pushing our outdoor chores to the bottom of our ‘to-do’ list makes them seem more and more daunting and unmanageable. Well guess what? They don’t need to be! Through ‘smart gardening’ you can create a low-maintenance green space that allows you to spend less time caring for your backyard and more time enjoying it! »PHOTOS BY BOB GUNDU | PHOTOS COURTESY OF MICROPRO SIENNA

Carson ArthurWhen not in the dirt with his eco-friendly landscape design company, Carson stays busy building, planting, writing or designing as a featured guest on CityLine. His new show Critical Listing is currently airing on HGTV Canada. You can check him out at carsonarthur.com

Spring. Has. Arrived.

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| Open to the public for retail sales| An expansive display of products| Knowledgeable, friendly staff on hand to help you select the best productsfor your home

For more outdoor inspiration or a referral to a trusted Unilock Authorized Contractorconnect with us at Unilock.com or 1-800-UNILOCK.

VISIT OUR BARRIE LOCATION441 SALEM ROAD, BARRIE, 705-721-7800

MAY - SEPTEMBER MON - FRI 7am - 6pm | SAT 7am - 1pm | SUN Closed

3 4 5

1111111111 2DO A LITTLE EACH DAYRemember to treat your outdoor space like your household – regular maintenance is key. The best way to tackle this problem without overwhelming your schedule is by doing a little at a time, but doing it more often. Make the time and take � ve or 10 minutes each day to spend in your garden, whether it be a way to mentally prepare yourself for the season ahead, or just a way to unwind at the end of a long day accompanied by a glass of wine.

USE THE RIGHT TOOLSTake the time and extra care to make sure your equipment is clean and honed. Just like your kitchen knives, the blades on your gardening equipment work best when they are sharp. Sharp pruners and mowers will only make your life easi-er, and maintaining these tools will save you time and money in the long run. They’ll make a cleaner cut and they are safer to use. I also recommend using a steel brush to clean equipment after use and treat handles with linseed oil to keep them from drying out.

PICK THE RIGHT MATERIALS.Picking the right products is essential to maximizing the longevity and value of your outdoor space. But with so many new products entering the market, choosing the right one can be tricky, especially when it comes to wood. You want durable treated wood that will last year upon year without decay but is also affordable. Personally, I use a pressure-treated wood called MicroPro Sienna that looks like cedar but is only a fraction of the cost. Plus, its treatment process gives it a beautiful, rich brown shade that doesn’t lose its luster, so I don’t need to re-stain it every spring and it’s rot-resistant. This leaves more time to spend on my deck entertaining, rather than maintaining!

GET STRATEGIC WITH YOUR VEGETATIONSome beautiful plants are a lot more high-mainte-nance than others. You may like the look of annu-als or hybrid perennials, but you may be spending a lot more time watering and caring for them and less time enjoying. Instead, choose a few small trees or even shrubs to take their place in your garden – they often require less fertilizing and wa-tering and overall less hassle! Another way to get strategic it to choose plants that are native to your region. Not only will they require less maintenance, but they will be more resistant to disease, allowing you to maximize the longevity of your green space with as little work as possible. Sounds good to me!

USE COLOURFUL PLANTERS INSTEAD OF COLOURFUL PLANTS

Everyone wants a bit of colour in the backyard, but plants that � ower usually require signi� cantly more attention and care than plants that don’t. Another obstacle with plants is that most perennials and several annuals only bloom for a few weeks. If you’re looking for purples, pinks or blues to adorn your green space, choose a container that already has those colours and � ll it with lush ferns or rich grasses. Plus, planters have versatility– you can place these ‘mini-gardens’ virtually anywhere, be it on your balcony, pergola or patio, allowing you to change up the design aesthetic of your backyard in a moment’s notice.

Remember to treat your outdoor space like your household – regular maintenance is key. The best way to tackle this problem without overwhelming your schedule is by doing a little at a time, but doing it more often. Make the time and take � ve or 10 minutes each day to spend in your garden, whether it be a way to mentally prepare yourself for the season ahead, or just a way to unwind at the end of a long day accompanied by a glass of wine.

TOP

FIVE TIPS

for reducing your

outdoor chores this spring.

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A P R I L | M A Y | J U N E

HONEY AND GARDEN FESTIVALMAY 23MAIN STREET, BEACON

THINGS TO DO

AND PLACES TO GOin Alliston and

surrounding areasSOUTH SIMCOE HOME SHOWAPRIL 11-12 NEW TECUMSETH RECREATION COMPLEX

TOTTENHAM BLUEGRASS FESTIVAL

JUNE 19-21

TOTTENHAM CONSERVATION AREA

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Hats! The MusicalApril 9-26South Simcoe Theatre, 1 Hamilton St., Cookstown

Inspired by the Red Hat Society, Hats! is a musical about a 49.99-year-old

woman who reluctantly faces the inevitable 5-0. A hilarious evening for

everyone who is 50, knows anyone who is 50, or plans to be 50. Perfor-

mances are Thursday, Friday and Saturday at 8 p.m., and Sunday at 2 p.m.

Visit www.southsimcoetheatre.com.

South Simcoe Home ShowSaturday, April 11 and Sunday, April 12New Tecumseth Recreation Complex, 7300 Industrial Parkway, Alliston

Check out all the trends for spring and browse what local businesses have

to offer. It’s organized by the Alliston and District Chamber of Commerce.

For more details, call 705-435-7921 or visit www.adcc.ca

Taste of the Town Friday, April 17Gibson Centre, 63 Tupper St. W.

Enjoy a sampling of the delicious dishes restaurants in South Simcoe are

serving up. Details for this year’s event are still being � rmed up and will be

available at gibsoncentre.com

Waterloo Regional Police Male ChorusSaturday, April 18Tottenham Community and Fitness Centre

This 56-member group formed in 1973 has performed throughout Canada,

the United States, Britain and Europe. They perform traditional spiritual,

operatic, hymns and sacred music to Canadian folk songs, pop standards

and more. Hosted by Beeton Trinity United Church. Tickets are $15 and

available by calling 905-729-0987.

Honey and Garden FestivalSaturday, May 23Main Street, Beeton

Be sure to visit the hamlet between 9 a.m. and 4 p.m. to check out every-

thing this annual festival has to offer. The event is good for the whole fam-

ily and features vendors selling everything from handmade goods, locally

grown food, to antiques. Visit www.beetonhoneyandgardenfestival.com.

An Evening at the PalaceFriday, May 29 Gala fundraiser for the Stevenson Memorial Hospital Foundation in Alliston

being held at the Nottawasaga Inn. City TV’s Breakfast Television host

Kevin Frankish is returning to host.

Tickets $250 by calling 705-435-6281.

Four Play: A Showcase of Play ReadingsJune 4-7South Simcoe Theatre, 1 Hamilton St., Cookstown

Every day a different play! Lightly rehearsed readings of different full-length

and shorter plays. For play details, visit www.southsimcoetheatre.com.

Beeton Athletic Association Car DrawSaturday, June 13Beeton Memorial Arena

The grand prize is a 2015 Ford Fiesta from Trillium Ford Lincoln in Alliston.

Tickets are $60 each and admit four adults for dinner. Tickets sold at Bee-

ton Foodland, Muddy Water Tavern, Boulton Replay Sports, Beeton Legion,

Trillium Ford, and Paw-fect Pets and Supplies.

Tottenham Bluegrass FestivalJune 19-21Held at the Tottenham Conservation Area, this three-day festival is not to

be missed for anyone who loves the sweet sounds of bluegrass music. For

details on performers and ticket prices, visit www.tottenhambluegrass.ca.

23rd Annual Nottawasaga Foundation Golf Tournament, Dinner and AuctionFriday, June 26Golf tournament featuring an open and ladies division, as well as a dinner,

and silent and live auction in the evening.

For more details, call 705-435-5501.

HONEY AND GARDEN FESTIVALMAY 23MAIN STREET, BEACON

TASTE OF THE TOWNAPRIL 17GIBSON CENTRE


BY BART CARD

It is on this ship that I savour my � rst taste of Barbados. It is a wonderful feeling sailing up to the island. With the sun

blazing and an alluring sea, she appears to move closer to us, a small speck gaining form and monument. As I race from The Ocean Monarch, the port is � lled with excitement and I’m off to explore Barbados, an island that will soon in-troduce me to the pleasures of Flying Fish, hot sauce and bowls of rice and peas.

It is also home to my future wife.Flash forward and yes, Bart Card is a little

older, wiser and returning to a Barbados very

similar to my original visit. With the excitement of a young boy, I can’t wait to slip into a pair of shorts, slide on a pair of Topsiders and jump in to my “moke” and be off exploring.

But � rst I must share a family history lesson. My wife, Sarah Jane, calls Barbados home. Her grandfather, a colonial surgeon from Barbados, was posted to the Falkland Islands after the First World War where his youngest of 10 – my future mother-in-law – was born. He returned home to Barbados from the Falklands with his expanded family. We try as often as possible to return to Sarah Jane’s homeland for a visit.

I reminisce of the year 1964,

when a 17-year-old Bart Card

is spending a year at sea on

The Ocean Monarch – a cruise

ship that sailed between

Bermuda and New York for

part of the year with Caribbean

cruises in-between.

IslandIslandin the sun

Travel|Barbados

phot

o B

arba

dos

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ism

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photo Barbados Tourism

photo courtesy of Southern Palm

s

On each occasion, it’s first down to Oistens – a daytime fish market that features the catch of the day from the host of boats arriving. A quick purchase and we’re off to Bathsheba on the east coast, home of miles of untouched beach along the island’s wildest, hilly and beautiful stretch of coast. It’s the Atlantic in all its glory.

However, we are not there for the surf, but to barbecue fish on the beach. Of course, this isn’t the normal thing to do for a tourist, but I don’t consider myself a tourist while in Barbados. As an aside, Oistens fish market is also a lively stop for a late-night snack of freshly caught local fish cooked right there on the side of the road.

Barbados is a land of remarkable contrasts – from its craggy northern coastline to vast mead-ows of golden sugar cane and serene turquoise Caribbean coastline – all on an island only 21 miles long and 14 miles wide. The eastern-most island of the Caribbean’s Lesser Antilles, Barbados boasts a unique range of natural and historic attractions, from stunning plantation “great houses” that reflect a bygone era of the island’s first settlers, to vast caves filled with pre-historic formations.

“Barbados is a land of remarkable contrasts – from its craggy northern coastline to vast meadows of golden sugar cane and serene turquoise Caribbean coastline – all on an island only 21 miles long and 14 miles wide.”


The island is also known for its distinctive contrasting coastlines; the spectacular west coast beaches line the crystal Caribbean waters, while the rugged east coast is a breathtaking stretch ideal for surfing and watersports. Sea-faring tours aboard historic ships, submarines, private sailboats and chartered yachts are sa-voured on both shores.

Daytime in Barbados illuminates the flower-ing vegetation, abundant underwater sea life and other natural wonders. Because Barbados lies partially on the Atlantic and the Caribbean, the landscape and coastline of the island are diverse. Vacationers can’t help but gaze and sniff at the spectacular tropical flowers, although it is

the Andromeda Gardens and the Flower Forest Botanical Gardens that showcase more specifi-cally the island’s rich botanical blossoms. Both of these tropical habitats, located in St. Joseph and open throughout the day, serve a small myriad of purposes: perfect for a leisurely stroll or an idyllic setting for a wedding ceremony.

Visitors can explore an island rich in cul-ture and heritage from the late 1600s, view-ing the plantations of St. Nicholas Abbey and Lancaster Great House House. Lancaster Great House is an historic Barbadian plantation residence on more than two acres of land amid mature mahogany and fruit trees and beauti-ful gardens; full of colonial charm and now

filled with John and Rain Chandler’s antiques, paintings and objects d’art. Famous for their magnificent Thursday and Sunday lunch buffet, traditional West Indian dishes are surrounded by magnificent floral displays with nostalgic music in the background.

The Barbados Wildlife Reserve, a favourite with my children, is an ideal place to see the famous Barbados Green Monkey, as well as mongoose, peacock, tortoise, porcupine and iguana. Another way to explore Barbados is on a Highland Outdoor Tour – featuring eques-trian, walking or tractor-drawn jitney travels through stunning scenery.

A trip to the Animal Flower Cave is also

Travel|Barbados

“The island is also known for its distinctive contrasting coastlines; the spectacular west coast beaches line the crystal Caribbean waters, while the rugged east coast is a breathtaking

stretch ideal for surfing and watersports.”

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recommended, permitting an excursion that ventures to the most northerly point of Barba-dos at the very tip of the island. The cave takes its name from the sea anemones found in its pools, which were first called ‘Animal Flowers’ back in 1750 by Griffin Hughes in his book, The Natural History of Barbados.

I have always appreciated a love of deep-sea fishing, heading out to sea at 4:30 a.m. with my friend David Marriott, leaving the harbour with the outriggers in position and witnessing another outstanding Barbados sunrise. At sea, the bright blue water is paradise.

On one visit, I recall a 45-minute struggle be-fore finally reeling in a barracuda that had tired both of us to no end. Yes, I had won the battle but I quickly released my prize back to the sea. That was several years ago, and on my return, I thought about that barracuda and wondered if he had grown smarter as a result of our combat, or cocky, doomed to flounder during another match with a hungrier fisherman.

If fishing, however, isn’t for you, ride the Atlantis Submarine, a submersible vessel that dives down 150 feet and explores the wrecks and reefs of the Caribbean. Atlantis offers both day and night dives that allows passengers to

view spectacular tropical fish, turtles and ma-rine vegetation.

Despite its 50 years of independence from Great Britain, Barbados still enjoys a delightful British atmosphere. A statue of Admiral Nel-son graces Bridgetown’s Trafalgar Square and afternoon tea remains a custom for many hotels on the West Coast Caribbean shores, including St. James parish, one of 11 on the island.

The infrastructure of the island is techno-logically advanced, with sophisticated business operations allowing for conventions and meetings to flourish at a host of internationally acclaimed resort hotels.

Barbados has an unbeatable range of accommodations, from elegant resorts to intimate guesthouses. Dining in Barba-dos is a feast for all senses, from fabled folk recipes for Flying Fish (a culinary national treasure) to gourmet experiences that rival the world’s finest.

One of my favourite pastimes in Barbados is to drive around the island searching for construction, for that’s where to find locals selling some terrific homemade food, often from the back of a van. Dabbed in hot sauce, fish cakes are a mid-morning treat. In Canada,

I suppose, people might drive up to a Tim Hortons for a coffee and donut instead. Culinary delights are endless in Barbados, and aside from Flying Fish, you can sample delicacies such as cou-cou (a cornmeal and okra dish), pepper-pot (a spicy stew), and jug-jug (a mixture of Guinea corn and green peas). Any evening out can be complemented with live entertainment, as Barbados is alive with calypso, limbo and stilt dancing.

Diverse sightseeing options feature a wide array of natural attractions, abundant sporting choices, world-class shopping and lively night-life. With all this, and its temperate year-round climate of sunshine and warm breezes, it is clear how Barbados has remained one of the Carib-bean’s most revisited destinations.

But Barbados is also noted for its single greatest natural resource: its people.

A mixed population of some 285,000 in-habitants, Barbadians (also known as Bajans) are friendly, warm, and hospitable individuals, some British, but most of West African descent. Barbados enjoys a 98-per-cent literacy rate, and a very high percentage of the island’s youth attains a college or university education. Proud of their island, Bajans are always

Visitors can explore an island rich in culture and heritage from the late 1600s, viewing the plantations of St. Nicholas Abbey and Lancaster Great House House.

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willing to share a rich cultural heritage and provide insights of favourite local attractions, proving that unbeatable finds can easily be discovered off the beaten track.

One of the first shops I visit is the Women’s Self Help in Bridgetown, Barbados’ capital. Established by “Gentile” women at the turn of the 20th century and now moved to a more modern shopping centre. They have fabulous homemade jams, guava jelly, hot sauces, pepper wine and my family’s all-time favourite candy, Tamarind Balls. Old jewelry and homemade crafts are also available. My wife’s great-grand-mother was a loyal customer.

A visit to Barbados, whether it’s a leisurely so-journ or a corporate convention, is always an adventure – civilized yet casual, refined yet racy. An island that gracefully combines progress and tradition, Barbados is always a pleasure to revisit

and rediscover, just like I do as often as pos-sible. I must admit, on the last few visits, I have noticed many expensive houses under construc-tion. I guess it just shows that I’m not the only one who appreciates the qualities this beautiful island has to offer.

As I relax usually on the beach of Southern Palms Beach Club, which is my family’s favou-rite place to stay and where I watched my chil-dren grow, I remembered that 17-year-old boy who darted from The Ocean Monarch in 1964 and raced ashore to examine Barbados for the first time.

I no longer work in the sweltering heat of an engine room aboard a cruise ship, but my love for fish cakes and Miss Lottie’s hot sauce certainly remain.

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“A visit to Barbados, whether it’s a leisurely sojourn or a

corporate convention, is always an adventure.”

Bart Card is a food and travel writer. (905) 251-1258 or [email protected]

Southern Palms Beach Club www.southernpalms.net

Lancaster Great House www.barbadosbarbados.com/lancaster-great-house-barbados-john-rain-chandler.cfm

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in the crowdCIRCLE THEATRE

ANNUAL GALAThe Circle Theatre downtown Alliston held its annual gala in February,

giving the community a mid-winter chance to get out their party clothes and spend an evening with friends.

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Anna Arblaster, Marion Caven, Diane 1. Hewitt

Kim Berek and Sue Gastaldi2.

Amanda Manuel and Lindsay 3. Nemeth

Rath and Patsy Douglas with Kathy 4. Heslip

William McIntyre and Shira Harrison 5. McIntyre

George and Beerta Van der Meer6.

Ken and Trudy Burns7.

Lorne and Annette Derraugh with 8. Wes Harcourt

Tina Molenaar, Linda MacDonald 9. and Cindy Curry

Kate Vander Zaag, Theo 10. Smit-Vander Zaag and Sue Gastaldi


in the crowdROBBIE BURNS

DINNERIt was a packed house at Knox Presbyterian Church in Alliston for

the annual Robbie Burns Day dinner. The evening featured Scottish entertainment, haggis, and a toast to celebrate the popular bard.

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Ross MacKay and David Wilson1.

Margret MacKay and Irean Wilson2.

Elaine and Graham Hanlon3.

Olivia VanDorp, Ken Burns and 4. Vicki MacKereth

Marlene and Don Anderson5.

Grat and Lorraine Hilliard6.

June Berckenridge and Chris 7. Emberson

Emma, Rob, Ashley and Julie 8. MacDonald

Sharon Striegl and Stuart Beaton9.

Gwen and Duncan Robson10.

Hans Dick and Rev. Tobey Boyer11.

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in the crowdROBBIE BURNS

DINNERIt was a packed house at Knox Presbyterian Church in Alliston for

the annual Robbie Burns Day dinner. The evening featured Scottish entertainment, haggis, and a toast to celebrate the popular bard.

1

5

9

2

6

10

3

7

11

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8

Ross MacKay and David Wilson1.

Margret MacKay and Irean Wilson2.

Elaine and Graham Hanlon3.

Olivia VanDorp, Ken Burns and 4. Vicki MacKereth

Marlene and Don Anderson5.

Grat and Lorraine Hilliard6.

June Berckenridge and Chris 7. Emberson

Emma, Rob, Ashley and Julie 8. MacDonald

Sharon Striegl and Stuart Beaton9.

Gwen and Duncan Robson10.

Hans Dick and Rev. Tobey Boyer11.

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