GoodLife Georgian Bay Winter2013

You know La-Z-Boy makes comfortable recliners, but I’ll bet you didn’tknow they looked like this. That’s right—just like our sofas, sectionals,chairs and other furniture, they’re available in great-looking fabrics andleathers and can be customized for every taste—even yours.

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In The KitchenIn The KitchenClearview HomeHoliday Gifts for Everyone Clearview HomeHoliday Gifts for Everyone

SERV ING COLL INGWOOD | THORNBURY | MEAFORD | WASAGA | BLUE MOUNTAINS | CREEMORE & AREAW

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4 | GoodLife Georgian Bay | Winter 2013

BEAUTIFULLY UPGRADED ‘SYCAMORE’ MODEL, 1 bedroomden & loft. Open concept, cathedral ceiling main living area,powder room, main floor master and loft bedroom with en-suites, laundry second floor, central vacuum, storage, gas FP.Walk-out to private patio with view to hill. 6 appliances alsoincluded. Storage locker, designated parking space and outdoorheated year-round pool. Close to golf course, Blue Mountainand Georgian Bay. Some furniture negotiable separately. Put thispristine suite on your list to view! $274,900 MLS#20135114

URBAN RUSTIC chalet at foot of Blue in prestigious SierraWoodlands with stunning mountain view from deck overtwo car garage. Walkout from great room to another deck.Open concept kitchen with granite counters, stainless steelappliances, cathedral ceiling graces great room, roomymaster with ensuite, roomy entry and den to the side, manyupgrades, close to private ski clubs and Village at Blue.$509,900 MLS#20133261

LOCATION LOCATION, this great fully furnished ground floorend suite located on the Monterra golf course in the prestigiousSnowbridge community offers southern exposure and faces outto a green belt and has great views towards the ski hills. Fullyfurnished 2 bedroom, 2 baths, with spacious open living concept.Never in the Blue Mountain Rental program. Enjoy your resorthome exclusively or take part in a fully managed rental program.Shuttle service to the ski hills or enjoy a less than 10 minute walkto the center of the Village. $259,000 MLS#20135163

RIVERGRASS COMMUNITY lovely and spacious two bedroomend unit. This end suite with a side patio offers a very privatelocation and is surrounded by plush landscaping and overlooksthe pond on the Monterra Golf Course. 1115sq.ft. 2 bedroom,2 full bathrooms with plenty of windows for added light. Closeproximity to the seasonal outdoor swimming pool, change roomand year round hot tub. Only a few minutes walk into the actionof the Village. $319,900 MLS#20134443

INVESTMENT OPPORTUNITY - Condo currently rented.Assumethe lease. Popular ‘Clipper’ model Lighthouse Point 3 bedroom2 bath condo conveniently located close to the tennis courts,recreation centre and waterfront. This bright, spacious suiteis an end unit offering many extra windows. Kitchen recentlyrenovated, lovely gas fireplace with new surround. Neutraldecor throughout. Gas BBQ. hookup on spacious balcony.Furniture Negotiable $309,000 MLS#20135530

THE ORCHARD IN CRAIGLEITH – Prime locations with viewsto the ski hills this bright, spacious town home in the exclusiveOrchard development is at the base of Craigleith ski hills. Thislargest model townhome offers 4 bdrms., 3.5 baths, lg. great roomwith hardwood floors and gas fp.,gourmet kitchen with breakfastbar and oversized pantry, main floor family room, Californiashutters,hardwood floors, fully finished basement, garage withentry to mud/ski room. $599,000 MLS®: 20135782

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REDUCED

•contents•

22Open Spacesblue mountain swiss-inspired chalet

41 The Sweet Goodslocal bakeries share holiday recipes

66Portfolioleishman pottery - meet the sunnidale couple behind the art

•

58 Uncrated Local Winesontario wineries are popping up closer to home

11Holiday Gift Guidesomething for everyone on your list

51In the Kitchenwith bob bickmore

76Travelbermuda

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The largest turkey you can get your hands on in Decem-ber is roasting in the oven, stuffed with your grandmother’s famous turkey stuffing recipe. You and your mom or maybe your sister remembered the cranberry sauce, and now you are laughing trying to come up with creative uses for the extra you know will not be needed. Michael Bublé is crooning familiar carols in the background. Your youngest niece and nephews, sons or daughters, are doing everything they can to

devour an entire box of chocolates before dinner. Their next goal is to encour-age their parents to let them go jump on the trampoline in the middle of winter. Drink in hand, the adults sample appetizers and put the finishing touches on what is shaping up to be another enjoyable, albeit hectic, family Christmas din-ner. At least this is what happens in my home almost every Christmas Eve.

It’s hard to believe the arrival of this edition of GoodLife means Christmas will arrive in less than a month. That’s why, in this issue, we wanted to make the holiday season less stressful by bringing some local shopping to you; a sort of window shopping on your couch so that you can find some unique and fun gifts.

Along with holiday shopping, food writer Katherine Elphick visits bakeries throughout the region collecting the best sweet holiday recipes to start your baking off right.

If you are going to change up your table décor, the folks at Home Sense provided us with some inspiration and creative colour schemes that would also work for any dinner party throughout the year.

At GoodLife, we too love a great deal. This year we enlisted professional help through our wine expert Gordon Stimmel in choosing the best champagne under $15 to bring in the New Year in style and under budget.

Finally, along with our travel, events, artist profiles and chef interview, we tour two stunning local homes with contemporary and traditional décor, and both of these addresses are currently on the market.

We are happy you stayed with us throughout 2013 and look forward to bringing you even more in 2014. From our family at GoodLife to yours, have a Merry Christmas and happiest of holidays.

Elise

• E D I T O R ’ s n O T E •

[email protected] us @goodlifebarriewww.goodlifemagazine.ca

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GoodLifeMagazine.ca | 21

Timber framing, often referred to as post and beam construction, involves more posts and fewer walls allowing for more open spaces. Knowing this, Andrew Fairweather didn’t have to think twice about doubling the size of his Blue Mountains chalet.

Fairweather, owner of Simcoe Property Ser-vices Inc., is no stranger to timber frame con-struction. Having done a number of major renovations in the Georgian Bay area using this craftsman’s approach, he was ready to bring this sophisticated style to his own cottage.

His exquisite Swiss-inspired 4,500-square-foot chalet sits on a double lot steps from the mountain. An attractive blend of stonework and timber trusses on the exterior set the stage for what you’re about to see on the inside.

The flagstone patio and cultured land-scape work welcomes you to the residence. The heavy Sapele hardwood double-door en-

Timber frame and sTonework enrich The

swiss-inspired chaleT in blue mounTains

by AlAA YAssin | phoTos’ by BriAn Muller

• feaTure - home Tour •Category title


open spacesopen spaces


“

The oversized island is perfect for casually entertaining a large group of people

We Wanted it to be quite the party place to accommodate multiple people doing different things at the same time

• feaTure - home Tour •

The open-concept kitchen, wrapped with timber and pine woodwork, divides the house in two.

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trance, finished locally by a Mennonite crafts-man in Desboro, leads you into the Fairweather family’s elegant abode.

Raised a level directly above the foyer, the open-concept kitchen is wrapped with timber and pine woodwork. Dividing the house into two sides, the custom kitchen is built right in the middle with the highest quality of finishing touches. Gleaming white Caesarstone counter-tops contrast well with the dark stained cabi-nets and highlight the modern marble stone backsplash.

The oversized island is perfect for casually entertaining a large group of people. “We want-ed it to be quite the party place to accommodate multiple people doing different things at the same time,” said Fairweather. And that’s exactly how the layout is done. It’s open-concept with enough spaces for privacy.

To the right, a more formal dining space is open to the living room beneath the two-storey high cathedral ceiling. With floor to ceiling win-dows on both ends of this great room, ample sunlight shines throughout. Neutral drapes are used to complement the interior décor without obstructing the spectacular outdoor scenery.

A view of the mountains is seen through the windows that wraparound either side of the liv-ing room’s two-storey wood burning fireplace. “We can easily check out skiing conditions be-fore heading out,” said Fairweather.

For each one of the three fireplaces, Owen Sound Ledgerock stone was used. But to intro-duce some design variety, different stone sur-round techniques were used on each, creating architectural interest while connecting the over-all style around the cottage.

In the living, it was done as a dry-stack – a technique that doesn’t involve mortar – that helps bring a very natural outdoors look into the house. In fact, this technique is often used in landscaping to create an “always been there” effect. It simply looks like the pieces were natu-ral stacked one on top of the other.

For quiet and privacy, the luxurious master bedroom is tucked away from this stunning open space. Here, the stone around the gas fire-place, located right across from the bed, is done as a veneer. This brings a clean, modern look to the fireplace complementing the rest of the suite.


For added convenience, a built-in wet bar is located steps from the billiard table, ideal for serving drinks while entertaining.


“the great thing about timber

framing is that it alloWs for vast open spaces

The modern spa-like ensuite bathroom in-cludes a rain shower surrounded with glossy white pun tiles from Ceragres in Toronto. This spacious getaway suite is perfect for relaxation time away from all the other bedrooms.

Earth tones used all around bring lots of warmth and coziness to the Fairweathers’ get-away home. The light stained maple wood flooring in the master suite and the great room contrasts beautifully with the dark grey walls in the master and the taupe hues in the living area.

On the other side of the kitchen, the grandest and newest addition to the house is constructed completely with timber framing by The Great Lakes Frame Company of Owen Sound. This space was done as a full timber frame hand smith unit without any mechanical hanging

Working with the iron spindles in the stair railings, the spiral rod iron and candle chandelier adds a subtle country style to the space.

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brackets, said Fairweather. “The great thing about timber framing is that

it allows for vast open spaces,” he said, refer-ring to the lack of any load-bearing walls in the space.

The flawless lounge space includes a cus-tom U-shaped sectional sofa wrapped around the oversized wood-burning fireplace, below the wall-mounted television. The Owen Sound Ledgerock surround here is a fully mortared stonewall. It’s elegant and picture-perfect for the space.

Working with the iron spindles in the stair railings, the spiral rod iron and candle chande-lier adds a subtle country style to the space. This also helps balance the similar style rectangle pil-lar candle chandelier that hangs above the din-ing table, on the other end of the main floor.

In the corner looking out to the backyard, a leather wingback lounge chair and footstool wait for the next reader to sit, read and enjoy the peace. On the opposite corner, a desk and a chair look out to the mountains; perfect for getting work done while enjoying the outdoors scenery.

Adding true elegance to this recreational space, Fairweather bought a unique billiard table that was in a Florida mansion for 70 years. “It’s a handmade solid walnut pool table; one of two ever made in 1926 before the Great Depres-sion,” he said.

For added convenience, a built-in wet bar is located steps from the billiard table, ideal for serving drinks while entertaining. Across from this spacious area, there’s the forth and best


“

designed to mimic a musKoKa boathouse, the neW garage is a timber framed space that looKs liKe a three-car garage from the outside but can easily hold five


This spa-like bathroom includes a silent soaker tub. The tub’s motor was placed in the garage to allow for complete serenity.

bathroom in the house. This spa-like bathroom includes a silent soaker tub. The tub’s motor was placed in the garage to allow for complete serenity while in use, he said.

From either ends of the kitchen there are two covered decks, great for entertaining guests outside in the warmer months. The view of the mountains from here is spectacular. And with the large evergreens surrounding the property line, privacy is guaranteed.

Tucked away in the basement, there are three more bedrooms ideal for the children or the family’s guests. There are also two full bath-rooms and a laundry room with plenty of stor-age space.

The newly added oversized garage was de-signed to mimic a Muskoka boathouse. The timber-framed space looks like a three-car ga-rage from outside but can easily hold fi ve cars.

The older end of this home, which holds the master suite and the great room, was not con-structed with timber frame. In order to blend the old with the new, the staircases on both ends were made in pine to match. Pine trim wraps around the entry between the kitchen and the great room, creating harmony on the main level.

Those seeking a well-designed, beautiful cha-let will be excited to know Fairweather is ready to take on new design challenges and is listing his home on the market, knowing that this all-season chalet is bound to impress.

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Over 3700sq.ft. of living space•5 Bedrooms, 3 Baths•Fully finished basement•Asking $364,900•

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lifestyle THAT

BY alaa yassin PHOTOS BY brian muller

buyinG an already builT cusTom home ThaT sTill reQuires some finishinG Touches may seem like a hassle. buT for reTired builder roy Johnson

and his wife winnie iT was an opporTuniTy To make iT fiT Their TasTe and Their lifesTyle.

• feaTure •Category title


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With years of experience in the construc-tion industry, the task was yet another

great project for Roy. Only this time his own. Their French country inspired château features impeccable cultured stonework around the ex-terior and a traditional French country style on the inside.

But for starters, the house was left without any of the upscale landscape that beautifies the grounds today. “There was just a simple wood-en deck and scrubbed off land outside,” said Winnie. After five months of landscaping, the residence was truly complete on the outside.

Enclosed within the automated gating sys-tem, this full acre lot is complete with outdoor entertaining amenities. The 16 by 32 foot fully heated salt-water swimming pool is quite the attraction in the backyard. And the pool house includes a three-piece bathroom.

Surrounded by plenty of seating areas, this outdoor getaway is perfect for lounging out-doors during the warmer months. And as the weather cools, the gas fire pit is ideal for gather-ing around.

Nearby, a wrought iron outdoor table is nested on the stone patio beneath the cus-tom pinewood cabana. The medium stain of the pine contrasts well with the earth tones of the exterior stonework. This natural look also blends well with the garage doors and the cedar shingles, behind the trusses seen on the front of the house.

With plenty of lawn space and an interest in golfing, Roy designed a chip and putt greens with sand traps. We would have lots of fun out here with friends, he said.

But that’s just the outside. The elegant ex-terior double French entrance leads into the grand spacious foyer, which connects to the two-storey high great room looking out to the pool, through another set of French doors. A custom designed bookcase was built around the gas fireplace with stone surround. Just above


The elegant exterior double French entrance leads into the grand spacious foyer



that, motorized pot lights were added. “The ac-tual light comes down for easy cleaning,” said Winnie.

The window casings are so different; they decided not to cover them with any draper-ies. But the six layers ceiling trim moulding is even more distinctive. “The carpenter had to go around six times,” she added.

Past the gingerbread scrollwork adorned staircase is the elegant traditional kitchen with French country flair. The crafty trusses that em-bellish the high cathedral ceiling of the kitchen act as the focal here.

“The kitchen was in when we got here but we added all the tile work,” said Roy. And it’s the tile backsplash that really adds character to the space. Contrasting so well with the light granite countertops, the tiles also blend tastefully with the cream cabinets.

A butler’s pantry is nearby the kitchen space, perfect for extra storage or as a serving bar when entertaining guests. There are built-in cabinet and drawer organizers in all storage spaces to make sure everything stays neat and tidy. Even the decorative columns pull out as drawers. “In this kitchen there is absolutely no wasted space,” said Roy.

They added new upscale stainless steel appli-ances, which include the 60 inches Wolf dual fuel range, along with two Bosch dishwashers. “They’re well-needed for those entertaining nights,” he added. And the most unique of all is the built-in coffee system by Miele, which conveniently brews the right cup of delicious espresso, cappuccino, latté or just regular cof-fee.

And to accommodate a large number of guests, there are two eating areas by either side 794112 Grey County Road 124, Singhampton • 705-445-1247 •

www.mylarandloretas.ca

Mylar & Loreta’s RESTAURANT

Prime Rib SAT. & SUN. NIGHTS!OPEN 7 DAYS AWEEK AT 10AM

Great food everyday of the week!Bring your family and groups!

705-445-1431www.loblaw.ca

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12 Hurontario Street, Collingwood

for the little luxuries in life, the extras you need to treat yourself on, the quality experts thoughout our region,

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People to know, places to go, things to try, taste or buy!

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They added new upscale stainless steel appliances... “They’re well-needed for those entertaining nights”



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of the kitchen. In addition to the tile work, the entire fl ooring on this level was refi nished, said Roy. What used to be dark stained oak is now a medium stain.

Another blank canvas that was ready for the couple to decorate in this house was the base-ment. A full serving bar, mimicking an English style pub, is located in one corner of the base-ment. The red countertops liven up the enter-tainment space. And the textured cork fl ooring is just the right look for the area.

On the other side of the basement, there’s a billiard and a Ping-Pong table by the fabulous home theatre space, creating the ultimate enter-tainment lounge.

The bathroom by the bar is embellished with glamorous mosaic tile countertops holding up the marble sink. And the focal wall is adorned with a stunning print of the famous Marilyn Monroe, giving the space a very 1950s style.

Further into the basement, there’s a spacious den area just before the children’s playroom, which is the perfect space for the couple’s grand-children to have some fun indoors. Numerous toys fi ll the train track pattern carpeted room.

But that’s not the only area they have desig-nated for their grandchildren. On the second fl oor there’s a bedroom for the boys with its own ensuite bathroom, said Roy. This room is one of four bedrooms on this level. One of them is a mirror image of the boys’ room, while a Jack and Jill bathroom with a soaker tub connects two other guest rooms.


The couple was very particular about detail when decorating this home. They thought of little details like adding sensor lights in all clos-ets. “When you open the door, it automatically lights up,” said Roy. It’s a tiny feature that may go unnoticed but is defi nitely convenient.

Roy and Winnie’s luxurious master bedroom is located on the main fl oor to offer seclusion from the rest of the bedrooms. With its own ensuite bathroom that includes a soaker tub, shower and double sinks, it sits just steps from the pretty outdoors.

To set the mood in every room, the full stereo surround sound is accessible from any room

in the house, including all bathrooms and the backyard. It’s remote controlled so it can be ad-justed from absolutely anywhere, said Roy.

Across from the master bedroom is Roy’s of-fi ce, an elegant space that looks out to the front porch. And just between the two rooms is the powder room dressed with an elegant mirror that enhances the detailed look of the crafts-manship involved in the ceiling trim.

Inside or outside, this upscale home offers its homeowners plenty of room to live, enter-tain and enjoy a variety of luxurious amenities. Looking to relocate, the Johnsons have listed this getaway home on the market.

Across from the master bedroom is Roy’s offi ce, an elegant space that looks out to the front porch

Category title


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Gorgeous home with lots of character steps awayfrom Georgian Bay and marina. Located on apremium double lot. Lovingly maintained propertywith country style charm. Soaring cathedral ceilingson the main level w/lots of natural light. Finishedbasement w/above grade windows. Seperateentry w/in-law potential. Plunge into the beautifulsalt water in-ground pool with part views of thelake or relax in the hot tub. Could be 4 bedroomhome. Too many features to list! Extras: 2 fridges,stove, gas range, built-in oven and microwave, hottub, pool equip’t, 3 garden sheds.$499,000 MLS®: 20134195

Fabulous all brick home with over 1,600 sq. ft.of living space, nestled on 98 ft X 175ft privatelot. Eat-in kitchen with bay window overlookingbackyard, separate dining rm with w/o to patio,living room with gas fireplace, laundry room withaccess to single car garage. Hardwood floors,newer windows and shingles, stamped cementpatio.$279,000 MLS®: 20135353

Here it is! Your own personal resort. You will lovethedaily benefits andbeauty that theBlueMountainregion has to offer. Nestled on a private two acresestate lot, surrounded by apple orchard, backingonto Lora Bay Golf Club community and minutesaway to the shoreline and waters of Georgian Bay.With views of the mountain from your great room,this grand family home boasts, quality construction,space, energy efficiency with in floor radiant heat,and much more. Over 4,000 sq. ft. of living spaceoffers 4 bedrooms, 3 baths, separate dining room,Italian spiral staircase leading to den/office or kids’playroom. An absolute must see if you want spaceinside and out.$764,900 MLS®: 20134449

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Millennium Inc. BrokerageIndependently Owned and Operated

Category title

By Katherine elphicK

PhotograPhy By ellie KistemaKer

ON lOcal

BaKERIES

Goods

the

Want to sweeten up the holidays? touring local bake shops is a great place to start. Showcasing mouthwatering goodies the region’s bakeries will satisfy any sweet tooth.

recently, goodLife visited local bakeries to uncover all the delicious details. Putting icing on the cake of this story, bakery owners shared recipes for their favourite festive treats. Enjoy!

arEa BakErS SharE favouritE fEStivE rEciPES

Sweet


APPLE CRANBERRY PIE

this scrumptious recipe is courtesy of trish Smith of the thornbury Bakery café. “it’s a festive version of a family favourite,” explains the local baker. “We use red Prince apples, a relatively new local apple that is juicy, crunchy and perfect for baking along with tart, juicy cranberries. the colour is amazing and the taste is out of this world! i especially like it because i can offer a gluten-free version with our delicious gluten-free pastry.” pastrY: (This recipe makes six pieces or three pies. Unused pieces can be frozen and used later).

5 cups pastry fl our

1 tsp baking powder

1 tsp salt

1 Tbsp brown sugar

1 package (454 grams) shortening

1 large egg

1 Tbsp white vinegar

1 cup cold water

PREPaRaTION:

Mix fl our, baking powder, salt and brown sugar in a large bowl. Add shortening and using a pastry cutter, cut-in until crumbly.

Mix egg, vinegar and water in a small separate bowl. Add to the shortening mixture and mix using a fork to combine.

Turn out onto a fl oured surface. Shape into a large rectangle.

Cut into six equal pieces. Flatten and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.

Roll out two pieces, placing one in a 9-inch pie plate and reserving the other for the top crust.

For over 80 years, the Thornbury Bakery Café has been a landmark in the village of Thornbury. “We’re known for our Chelsea buns, cinnamon buns, sticky knots, along with carrot cake, pies and gluten-free, dairy-free and egg-free bread,” says Trish Smith, who has owned and operated the historic sweet shop for the past fi ve years with her husband Dave.

The packed pastry shelves are also lined with various breads and buns, cookies, cakes, brownies, an assortment of pies, frozen meals-to-go and an ever-expanding line of gluten-free items. And it’s not just sweets; the Thornbury Bakery is also a popular breakfast and lunch destination with lineups out the door. “We of-fer delicious food, fantastic coffee and great prices,” explains the local business owner. “On a daily basis, everything is made fresh to order. We are also known for our amazing homemade

soups.”With the mercury dropping, the Thornbury

Bakery is gearing up for a busy holiday season. “It’s a very fun time for us,” admits the local baker. “We start early in the season making our homemade fruitcake and traditional mince-meat.”

By Olde-Fashioned Christmas, a popular event celebrating the lights, magic and charm of downtown Thornbury held on Saturday, Dec. 14, the bakery is in full festive swing serving up gingerbread men, stacks of holiday cookies and various pies including mincemeat, apple cranberry and pumpkin. “We keep on baking holiday treats right through the New Year.”

Since the bakery is a hub of activity during the holidays, Smith reminds customers to place orders early. “That way, we can have all of their delicious treats ready for pick-up.”

the thornBUrY BaKerY caFÉ

12 Bruce Street, Thornbury(519)599-3311

www.thornburybakerycafe.com

Category title


519-371-0479 www.osartistco-op.com

NormandyRoomThe Royal Canadian Legion490 Ontario Street, Collingwood705-445-3780

Outside Catering is WelcomeSeating 240 guests • Parking for 150 vehicles

Call Today to book yourWedding Reception or Jack and Jill Party

www.collingwoodlegion.ca

pie FillinG: (For one pie)

4 apples, peeled, cored and sliced

1-1/2 cups cranberries, fresh or frozen

3 Tbsps all-purpose fl our

3/4 cup granulated sugar

1 tsp cinnamon

1 Tbsp butter

1 large egg

1 Tbsp water

PREPaRaTION:

Mix apples and cranberries in a large bowl.

In a small separate bowl, mix together fl our, sugar and cinnamon. Sprinkle mixture over apples and cranberries and mix well.

Place fi lling into pie shell. Place dabs of butter on top of fruit mixture.

Make an egg wash by thoroughly mixing the egg with the water in a small bowl. Brush the edge of the bottom pie shell.

Place the remaining crust on top of the pie. Trim the edges and crimp with your fi ngers or press down with a fork.

Brush the top of the pie with the egg wash, and cut several small vents in the top of the pie.

Place pie on a cookie sheet and bake at 350F for 50 to 60 minutes or until golden brown and the apples are tender when tested with a sharp knife.

•

WE offEr dELiciouS

food, fantaStic coffEE

and grEat PricES!

Isn’t this what retirement should be about? Enjoying the activities you want ratherthan worrying about snow-shovelling, yard work and the leaky roof? Let us take care ofthe maintenance and housekeeping – even the cooking if you’d like – while you do thethings you want to do. After all, you’ve earned it!

All the freedom, none of the chores

Call Lorree at 705-429-8626 to book a tour anddiscover the freedom aWaterside lifestyle can offer.

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heaVenlY sWeets caFe

48 Pine Street, Collingwood(705)444-2005

www.heavenlysweetscafe.com

Located in historic downtown Collingwood, Heavenly Sweets is a must stop for all of your sweet cravings. “We’re known as the destination for decadent desserts,” says owner Heli Vogrin, who opened the bakery in 2010.

Visitors to the upscale European style bakery and cafe will be tempted by the delicious aro-mas of freshly baked cinnamon buns, cookies and freshly brewed organic coffee. But the spe-ciality cake and pastry counter is what all the fuss is about. “We have an incredible selection of artfully decorated whole cakes and pastries in different sizes to choose from,” explains the Collingwood baker. But you needn’t buy the whole cake. “Many visitors come in for a slice of something delicious and a cup of coffee.”

While cakes reign supreme on the indulgent end, the bakery’s signature caramel chocolate cookie is worth every calorie. “It’s a cross be-tween a cookie and a chocolate and customers love them,” explains Vogrin, who also offers a line of gluten-free treats.

Sweets aside, lunch is also on offer. A deli-cious selection of soups, sandwiches and salads are all made fresh daily.

The elegant, yet contemporary bakery and cafe also sells beautifully packaged hand-made chocolates and various speciality cookies. These Heavenly Sweets cookies and chocolates are sold across Canada and carried in many fine food shops.

Looking to the festive season, plenty of mouthwatering treats will be beautifully dis-played in the bakery’s retail section. “We go all out during the holidays,” admits the lo-cal business owner. Popular gift items include chocolate covered gingerbread trees, chocolate sleighs filled with cookies, log or Christmas scene cakes, and a stunning array of handmade chocolates. Beautiful gift baskets are also avail-able to suit every budget. “We also carry many other unique and incredibly delicious products for the foodie on your gift list.”

•

incrEdiBLy dELiciouS

ProductS for thE foodiE

on your gift LiSt

Category title


Thai with subtle layers of tasteand incredibly delicate flavours.

TAKE-OUT IS AVAILABLE

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RUM MOUNTAINS

the recipe for this mouthwatering festive treat is courtesy of heli vogrin of heavenly Sweets cafe in collingwood. “i wanted to pick something that reflected collingwood, so i went with these delectable rum mountains,” explains the local baker.

18 ounces (511 grams) prepared chocolate cake (use a mix or make your own)

1/2 cup icing sugar

1/4 cup rum, spiced or amber rum is preferred (1 Tbsp rum extract mixed with 3 Tbsps of water can be substituted if you don’t want to use real alcohol)

1/8 cup raisins (optional)

1 package Mr. christie “Nilla” vanilla wafers

chocolate Ganache: 1-3/4 lbs (795 grams) Belgian dark chocolate, chopped

3 cups whipping cream (35 per cent)

PREPaRaTION: Cut or tear the chocolate cake into pieces and put into your food processor; process until the mixture turns to crumbs. Add icing sugar and process, then add rum and process again until well combined. The mixture will all come together and be quite soft and sticky. If using, stir in raisins.

Scoop out two tablespoons of filling onto each vanilla wafer and shape by hand into a mountain. Place mountains onto a cooling rack. Refrigerate a few hours until firm. Ganache:

PREPaRaTION: Place chopped chocolate into a medium stainless steel bowl. In a heavy bottom medium saucepan, over medium heat scald the whipping cream. Do not boil, but watch for a “skin” on top. Remove from heat and pour over the chopped chocolate. Whisk until smooth. Let cool slightly.

Place the prepared mountains (which are already on a cooling rack) over a parchment-lined baking pan. Using a measuring cup, pour the ganache over the rum mountains until fully covered. Dust with icing sugar.

Using a spatula, carefully remove the mountains from the rack so they don’t stick. The mountains can be put into decorative paper cups or left on their own. If preferred, you can also decorate with sprinkles or colourful sugar. Personally, I like the “snow-dusted” look.

Store in the refrigerator, but remove and let sit at room temperature for about 15 minutes before serving. Will keep for up to two weeks in the refrigerator. Makes 12 to 15 servings.


sophie’s sWeets caFÉ & caKe shoppe

41 Victoria Street East, Alliston (705)434-0034

www.sophiessweets.ca

When Teresa and Carlos Trivino opened a specialty cake business in Alliston in 2012, they were determined to engage the local commu-nity. From offering a free cupcake for folks cele-brating birthdays to donating a portion of sweet sales to local charities, community involvement is key. “This holiday season, we will be offering a complimentary treat to anyone who brings in a non-perishable item for our food bank bin,” explains Teresa Trivino.

Specializing in custom cakes to celebrate any occasion, the sweet shop won the Alliston Chamber Award for new business in 2013. De-lectable fresh pastries, cookies, cupcakes, cin-namon buns and more fill the bakery’s shelves. “Our chocolate brownie crackle cookie with white chocolate chunks is our signature cook-ie,” reveals the local baker.

Teas and specialty coffees along with café style lunches including soups, scrumptious panini’s and gourmet grilled cheese sandwiches are also available. “We can even host birthday parties, wedding showers, baby showers and business meetings for up to 25 people in our store.”

As for the holiday season, the Alliston bakery is a one-stop shop for all of your sweet cravings. Along with oodles of seasonal cookies, holiday cake shots (mini layer cakes served in shot glasses) and a variety of flavoured cupcakes such as pumpkin and ginger are on offer. “We dress the cupcakes up with fun and festive top-pings such as candy canes and santas,” explains the Alliston baker.

Sophie’s Sweets will also be participating in Alliston’s Hometown Christmas event on Sat-urday, Nov. 23. “We’re giving free cookies to children who come into the bakery to write a letter to Santa,” she explains. Seasonal cake and cookie decorating classes are scheduled for No-vember and December. Call store for details.

Category title


10216 Highway 26 East, Collingwood705-444-6341

Email:[email protected]

FOR ALL YOURFURNISHING NEEDS

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this crowd-pleasing cupcake recipe is courtesy of teresa trivino of Sophie’s Sweets café and cake Shoppe in alliston. “Pumpkin desserts are very popular during the fall and winter seasons at our bakery,” explains trivino. 2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp allspice

1 cup packed brown sugar

1 cup granulated sugar

1 cup unsalted butter, melted and cooled

4 large eggs, lightly beaten

15 ounces pumpkin puree

PREPaRaTION:

Preheat oven to 350F. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.

In a large bowl, whisk together brown sugar, granulated sugar, butter and eggs until light and fluffy. Add dry ingredients and whisk until smooth. Whisk in pumpkin purée.

Divide batter evenly in cupcake pans lined with paper liners filling each approximately half-full. Bake approximately 20 to 25 minutes, rotating your pan halfway or until tops spring back when touched and a cake tester inserted in the centre of a cupcake comes out clean. Transfer to a wire rack and let cool completely. Makes 18. cream cheese maple FrostinG 1 package (8 ounces) cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 Tbsp pure maple syrup

1/2 tsp pure vanilla extract

2 cups confectioners' sugar

PREPaRaTION:

In a medium bowl, beat cream cheese and unsalted butter until smooth using an electric mixer. Add maple syrup, vanilla and confectioners’ sugar; continue beating till smooth. Spread cupcakes (that have cooled completely) with icing and decorate as desired.

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING


RUSTIC •Bring a little of the outdoors indoors with this arrangement. Stacking the plates adds texture to this monotone setting. Using white on white doesn’t feel cold because the setting is warmed up with browns and greens.

THE

doesn’t feel cold because the setting is warmed up with browns and greens.

monotone setting. Using white on white

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holidayRUSTIC

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holiday •

holiday •

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Bring a little of the outdoors

holidayBring a little of the outdoors

holidayBring a little of the outdoors

holidayBring a little of the outdoors indoors with this arrangement.

holidayindoors with this arrangement.

holidayindoors with this arrangement.

holidayindoors with this arrangement. Stacking the plates adds texture to this

holidayStacking the plates adds texture to this

holidayStacking the plates adds texture to this

holidayStacking the plates adds texture to this monotone setting. Using white on white

holidaymonotone setting. Using white on white



THEholidayTHEholidayTHEholidayTHE

TABLE

Category title



CLASSIC •Mixing red and white with a little gold makes this table setting scream Christmas. Adding the runner be-neath the plates is an added twist, while the prints and plates add a little bit of fun to the formal.

SOPHISTICATED •Christmas dinner is a special time and it should be presented a little on the formal side. Adding patterned dishes to classic silver cutlery and a crisp white napkin adds a little class to your table.

MODERN •Bring your table into the present with this modern twist. Keeping cutlery and dishes black and white will let the food be the colourful star of this setting.

WORLDLY •Jewel tones are a must when setting your table for Christmas. By mixing patterns and layering bright colours, the table can instantly take on an international fl avour.


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Category title

• in the k itchen • bob bickmore •

By Katherine elphicK | PhotoS By ellie KistemaKer

Bob Bickmore KITCHENwith

the

Bob Bickmore knows how to grab a visiting reporter’s attention. “Have you tried the handmade truffl es from Aarden’s Chocolates in Stayner?” asks the chef and owner of Catch 22 during a recent GoodLife interview. “They’re delicious. Let me get you a few to sample.” After doling out chocolates, the local chef relaxes at a table in his popular eatery and the conversation starts to roll, with topics ranging from his cooking philosophy and the importance of family, to why he moved Catch 22 from Collingwood to Wasaga Beach. Oh, and he was right about the truffl es. They’re scrumptious.


GL: Catch 22 was established in 2004 in Collingwood, but in June of 2012 you moved the casual fine dining restaurant to Wasaga Beach. Why the new location?

Bob Bickmore: My partner wanted to retire, and a 200-seat restaurant was just too big for me to handle alone. We sold the property, and I moved Catch 22 to a smaller Wasaga Beach location with 40 seats. Why Wasaga? That’s where we live and I thought the community could use a Catch 22.

GL: Judging from the success of Catch 22, you made the right decision.

BB: We’re very lucky because the support has been here since day one. We are always busy, busy, busy.

GL: How would you describe the cuisine?

BB: We call ourselves a fresh market grill, and the cuisine is fresh market eclectic. We are driven by what’s fresh, what’s local, and what’s available. With the name Catch 22, people think seafood. While we do plenty of fish and seafood, we also serve up chicken, pastas and fabulous steaks. Our steak program is just outstanding.

GL: Why the name Catch 22? The (MAC) dictionary describes Catch-22 “as a dilemma or difficult circumstance from which there is no escape because of mutually conflicting or dependent conditions.”

BB: Catch-22 is a situation that I found myself in when my sons were younger. As a young single parent raising two young boys, I was kind of stuck between a rock and a hard place. Even though there were plenty of opportunities to advance my career, I chose my family first. I always put my boys forward and first. Getting back to the name, I always said when I could open my own restaurant I would call it Catch 22. And that’s what I did.

GL: Are those your sons in the kitchen?

BB: My eldest son Michael is 27, and he’s the assistant manager. Zack, my youngest son is 21 and he’s my sous chef. My restaurant family also includes my fabulous manager

• in the k itchen • bob bickmore

everyone who works here is like family and i couldn’t do it without them.

Category title


LANDLORD LEGAL

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Now booking for Holiday Parties!

of eight years Ashley Wray, and my chef’s apprentice Darryl. Truth is, everyone who works here is like family and I couldn’t do it without them.

GL: Let’s hear more about the menu.

BB: Our menu changes seasonally, but we are constantly shaking it up with daily features, which include soups, appetizers, pastas, fish, and meat dishes. Tonight we have venison and last week we served ostrich. We also bring in local lamb and bison. We’re forever testing the waters with our fresh local fish. Inspiration for the daily menu comes from what the market offers.

GL: What led you to become a chef?

BB: I’ve always loved food and I’ve always liked eating [laughs]. Cooking has always intrigued me. Even before I went to culinary school, I was one of those guys who had champagne tastes on a beer budget.

GL: Tell me about your culinary training. I understand you have 25 years in the industry and you’ve been classically trained under Josef Vanlanthen.

BB: I did culinary management at George Brown College, and my apprenticeship at the former Constellation Hotel at the Toronto airport. Under executive chef Josef Vanlanthen, I learned all aspects of cooking from breakfast cookery to large quantity banquet cooking and fine French cuisine. Everything we made at the hotel was from scratch and it was a great experience.

GL: Where do you find culinary inspiration?

BB: Various places. From within, from the area we live in, and what’s available at the markets. I should mention my son Zack and my apprentice Darryl -- their two young minds are so inquisitive and they want to learn more. These kids really inspire me. I call them my two young guns because they have that taste to be really innovative. By fostering a kitchen atmosphere that promotes carefree creativity, I believe that something amazing will end up on your plate.


inGreDients:

1 cup granulated sugar (divided within the recipe)

6 egg yolks

500 ml (or 2 cups, plus 2 tbsps) 35% cream

1 Tbsp pure vanilla extract

Hot water

Classic

cRÈME BRÛlE cRÈME BRÛlÉE IS a SHOWSTOPPER aT

caTcH 22 FRESH MaRKET GRIll IN WaSaGa BEacH. This classic dessert recipe is courtesy of chef Bob Bickmore. You will need a kitchen torch or a hardware-store propane torch to make the crackle crisp topping. Most cookware

shops stock kitchen torches.

PREPARATION: Whisk 3/4 cup of sugar and egg yolks together until well blended and colour lightens.

Slowly pour in cream, and whisk until well blended. Stir in vanilla.

Pour mixture into six ramekins (8 ounce size). Place ramekins into a cake pan or roasting pan and fi ll with hot water at least halfway up the sides of the ramekins.

Bake in a 325F oven for 45 to 60 minutes. Remove when the custard is set (or when the centre is no longer sloshy). Let cool in refrigerator for at least 2 hours or up to 2 days.

TOPPING: Divide the remaining 1/4 cup of sugar and spread evenly over the top of the custards. Using a small torch, gently melt the sugar on top of the custards until nicely caramelized. Let sit fi ve minutes and serve. Makes 6.

NOTE: You can also use smaller (4 ounce size) ramekins. If doing so, you will need to reduce the cooking time to 35 to 45 minutes (or until the custard is set as per directions above). Makes 8.

• in the k itchen • bob bickmoreCategory title


GL: What’s your cooking philosophy?

BB: Cook fresh. Cook tasty innovative dishes. It’s really about the food. Presentation is key, but it has to taste good. I’m the kind of chef that buys what’s available and tries to create something tasty out of it.

GL: What are the house specialities?

BB: Steaks, seafood and fish are what people order the most. A couple of our most popular dishes include our steak tartare, seafood stuffed sole, and our pan-roasted shell fish. I’d be crucified if I took any of those items off the menu [laughs].

GL: What three-course meal would you recommend for me?

BB: I would start with steak tartare. For the main, I would choose the pan-roasted shell fish (lobster, shrimp, sea scallops, mussels, with a cognac reduction cream, rosti potato and fresh vegetables). For dessert, I’d finish with whatever our daily feature is.

GL: Let’s hear about the dessert menu.

BB: We bake everything fresh in-house, and we make whatever we feel like. Today we have chocolate mousse and tomorrow it will be apple strudel. It’s constantly changing. The only dessert we bring in are truffles from Aarden’s Chocolates in Stayner.

GL: How do you cater to guests with special dietary needs?

BB: Very easily. We are a fresh cooked restaurant, so we can adapt or modify anything. Vegetarians aren’t just going to get a pasta. We will create something for them. Since gluten-free is so big today, I’ve adapted my menu to be gluten-free friendly with many options. Our menu even lists what is gluten-free and what can be turned into a gluten-free option. We usually have gluten-free breads in the house. We can also prepare vegan meals. If the request is very specific we’d prefer a heads-up, that way we can whip up something special.

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• in the k itchen • bob bickmore

GL: Catering to the current gourmet burger craze, I understand Zack creates a daily burger.

BB: It’s a passion and interest of his. He absolutely loves them. We have a standard burger on our menu every day for dinner with wild mushrooms and truffl es glazed with aged white cheddar, but then Zack does a daily lunch burger. He has creative freedom to do whatever he pleases and, trust me, these burgers mean business. It’s different every day. Today’s burger featured sautéed mushrooms, caramelized onions, blue cheese aioli with lettuce and tomato. It was crazy popular and over half of our lunch crowd had it today. It’s an 8-ounce steak burger with no fi llers.

GL: Any special events or interesting news readers should know about?

BB: Catch 22 is in the midst of installing a highly sophisticated Enomatic wine dispenser unit which will allow us to pour higher end wines by the glass, while preserving the natural beauty of the wine. This system comes from Italy and is used by all serious restaurants and wine bars. Furthermore, we will be offering wine tasting dinners to help introduce diners to the great new wines that are being made locally. Coffi n Ridge and Georgian Hill Vineyards are right in our backyard and I love supporting local.

GL: It’s great to hear that you support local producers.

BB: Even our beer on tap is all local. We offer eight different types of Ontario craft beers, and we also serve local bottled hard ciders. I’m a big supporter of anything local, from

buying food from local producers and farmers to making donations to local charities. We do what we can. This community has been very good to us and we like to give back whenever possible.

GL: Besides Catch 22, what’s your favourite place to eat?

BB: What, are you kidding me? [laughs]. My mother’s house, of course. How do I answer that? I support local and I go to local restaurants -- all of them. I’m a big supporter of all restaurants doing it by themselves. I love chefs who, on a daily basis, turn raw ingredients into something fantastic.

GL: What do you eat at home?

BB: Sandwiches. That’s what a chef eats [laughs]. Normally, we cook elaborately and eat very simply. Quick and simple, but my favourite food is anything that I can turn into a sandwich. I also love a good pizza. That doesn’t sound right [laughs]. I should be telling you that I stuff ravioli with fois gras, shaved fresh truffl es, and brown butter -- but that isn’t reality.

GL: You seem like a social guy. How much time do you spend in the dining room?

BB: I’m in the back cooking every lunch and dinner, but I don’t hide in the kitchen. My young son Zack is brilliant and he’s on the verge of takeover in the kitchen. He’s giving me the push out [laughs] allowing me to spend more time talking to diners.

GL: You have the ear of thousands of local diners. Anything you’d like to add?

BB: Thanks for nine years of awesome support. We’ve been welcomed warmly since the moment we opened our doors and I’m thankful for it. Come in and let us spoil you with a great meal and fantastic service.

Catch 22 Fresh Market Grill962 Mosley Street (near Beach 3)Wasaga Beach, ON(705)422.2281 www.catch22grill.com

Category title


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L o c a L WINES

UN C R A T E D

By Katherine elphicK

• fEaturE •Category title


Once native to the Niagara region, Ontario

wineries are popping up closer to home. From

Grey and Bruce counties to Muskoka, there are

several local cellars worth discovering. along

with wines, many producers are also bottling

hard ciders made from local apples and pears.

Here are three wineries worth visiting:


• fEaturE •

When cranberry farmers Wendy Hogarth and her husband Murray Johnston started Muskoka Lakes Winery, they wanted to create a product that refl ected the rugged beauty of the region. “Grapes don’t grow in Muskoka,” explains Hog-arth. “But cranberries and other fruits do.”

The Johnston family have been Bala cranber-ry growers for over half a century, and own and operate Johnston’s Cranberry Marsh. As crim-son red fruit experts, they opened Muskoka Lakes Winery in 2001. Working only with fruit native to Muskoka, the winery now boasts a range of award-winning wines from dry to des-sert. “We want you to taste what’s beautiful and unique about this area,” explains Hogarth. The Bala farm cultivates more than 11 hectares and produces about 137,000 kilograms of cranber-ries a year.

“There is a misconception that all fruit wines

are sweet,” explains Hogarth, who is also a som-melier. “They don’t have to be, it just depends on the fermentation process. They can be full-bodied or light, crisp and refreshing. You can fi nd a Muskoka wine for any occasion and all types of food.”

The award-winning Muskoka Lakes Winery sells about 5,000 cases per year. The wines are available online, at the shop and in LCBO stores. Their fl agship cranberry wine has a crisp, tart and fruity fl avour. It makes the perfect pairing to turkey, ham or venison. “Even though our cranberry wine is our best seller, a close second is our cranberry-blueberry wine.”

Visitors to Muskoka Lakes Winery can enjoy various activities including the bog to bottle ex-perience which runs daily at 1 p.m. The guided farm tour takes visitors from the peat bog to a tutored wine tasting ($10 per person). For an

extra cost, guests can sample an artisanal cheese tray.

Guests can also rent a GPS to embark on a high-tech hidden treasure hunt at the farm. Ad-ditional entertainment highlights include: an art discovery tour, a kids’ trail and more.

Holiday shoppers will enjoy touring the gift shop for Muskoka-themed gifts. Various cran-berry preserves and goodies, wines, and local artisan wares are on offer. During the winter months, winery visitors can also rent snowshoes and tour 10-acres of trails. “It’s a real Muskoka experience,” says Hogarth.

Open daily (except for select statutory holi-days) year round. Hours vary.

MUSKOKA LAKES WINERY1074 Cranberry Road, Bala(705) 762-3203 www.cranberry.ca

““we want you to taste what’s beautiful and unique about this area

MUSKOKA LAKES WINERY

Category title


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Robert Ketchin of Georgian Hills Vineyards is excited to be part of Georgian Bay’s emerging wine region. “For over a century, Beaver Valley apple farmers have been talking about a micro climate along the Georgian Bay shoreline that’s perfect for growing grapes,” explains Ketchin, who owns and operates Georgian Hills with partners Murray Puddicombe and John Ardiel. “Sooner or later, someone had to give it a try.”

With its fi rst commercial harvest in 2006, Georgian Hills is a trailblazer within the local wine industry. “The timing was right,” Ketchin explains. “The Blue Mountains has become a four seasons playground with a viable local food and culinary industry. All that was missing was a wine region.”

Visitors are invited to taste distinctive local wines and enjoy the beauty of the vineyards during all four seasons. The cottage style tasting room is situated on the winery farm at Victoria Corners. While enjoying a glass of wine, guests can take in the beautiful view of the vineyards, and the stunning hills and a glimpse of Georgian Bay. Starting this winter, groups of 30 people can be accommodated for tours and tastings.

Various tasting options are available at the winery that grows 17-acres of grapes. Anything from sampling four varietals (complimentary to guests who buy a bottle of wine, otherwise it costs $5 per person ) to wine and artisanal cheese tastings ($15 per person) to the winery’s perfect pairings tasting ($20 per person). “With perfect pairings, guests will enjoy fi ve contrast-

• fEaturE •

GEORGIAN HILLS VINEYARDS

““we are known for our delicious sweet wines

Category title


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GEORGIAN HILLS VINEYARDS 496350 Grey Road 2, The Blue Mountains (near Thornbury) (519) 599-2255 www.georgianhillsvineyards.ca

ing wines with carefully selected food pairings,” he explains. Offered every Saturday at 1 p.m. and 3 p.m. and Sundays at 1 p.m. (reservations only required for the perfect pairings tasting).

Georgian Hills focuses on the cool climate grape varieties of northern Europe that have proven to be hardy and make outstanding wine. The local cellar offers a full range of lo-cally grown white, rosé, red and dessert wines. “Our wines are delicate, fruit driven with good acidity and light tannins. We are known for our delicious sweet wines.”

Signature wines at Georgian Hills include Riesling, Seyval Blanc, Gamay Rose and Marechal Foch. Wines can be purchased at the cellar door and online. Seyval Blanc is available at select LCBO locations. “If a customer is to leave with just one bottle, I would recommend Seyval Blanc because it’s what nature does best every year,” suggests Ketchin.

Winter is a great time to visit the winery. “We have plenty going on,” he explains. Starting in November, the tasting bar will focus on serv-ing wines best suited to festive entertaining. Gift packages will be available for purchase. Guests are also invited to snowshoe or cross-country ski along the vineyard’s trails.


Making fun and approachable wines is Hoity Toity Cellar’s driving philosophy. “Wines are often considered snobby and intimidating,” ex-plains Gary Fischer, who started the Mildmay-area winery in 2010 with his wife Diane. “We’re about having fun and making wines with a wide appeal.”

Demystifying wines is refl ected both in the cellar’s name ‘Hoity Toity’ and its products. Amusing bottle monikers such as Kicked out of the Country Club and Rusty Bling to Maid’s Night Off, give visitors a good chuckle. “There’s nothing fancy about us,” explains Fischer. “We’re just hardworking farmers making artisan wines and craft ciders.”

Red, white and dessert wines are made from Bruce County cold climate grapes, while Hoity Toity’s trend-setting ciders are made from local apples and pears.

Along with daily complimentary tastings, the winery can host special events for up to 35 peo-ple. Impromptu tours can be accommodated,

but calling ahead is recommended. “Visitors love the behind-the-scenes stuff,” chuckles the local winemaker. “Even if you are just washing out a barrel, they want to know what’s going on.”

Looking to the holiday season, Hoity Toity Cellars will be a hub of activity. Along with daily tastings, specialty gift baskets fi lled with wines, ciders, chocolates and specialty cheeses will be available in the gift shop. Visitors are also invited to ski, hike or snowshoe along the Bruce County Rail Trail that borders the win-ery. Guests will also get a kick out of Elvira the sheep and her two wooly friends who serve as professional vine groomers, as well as the farm’s super friendly Australian Shepherds -- Nellie and Stella.

With 12 products lining the shelves, Fischer recommends taking home a bottle or two of 66 Pickup, the cellar’s most popular hard cider. “We just won gold for it at an international ci-der competition in the United States,” quietly

boasts Fischer. Why cider? “Hard cider is the hottest market going right

now,” he explains. “The market is growing about 60 to 70 per cent per year right now, eclipsing both the wine and craft brewing industry.”

On the wine front, Fischer suggests trying Belle of the Barn, a Frontenac rose for red. For white, he recommends Dusty White Glove, a crisp Frontenac gris.

Hoity Toity wines and ciders can be pur-chased from the gift shop, or online. “We can ship a case of wine or cider pretty much any-where in Ontario for about $20,” he explains.

Open fi ve days a week in November and De-cember (closed Mondays and Tuesdays). Open Fridays and Saturdays from January to March. Hours vary, call ahead to confi rm.

HOITY TOITY CELLARS1723 Hwy 9, Mildmay (near Walkerton)(519) 507-1723 www.hoitytoitycellars.ca

• fEaturE •

““wines are often considered snobby and

intimidating

HOITY TOITY CELLARS

Category title


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• PortFoLio •

At the kitchen table in the family’s home/store - a 100-year-old red brick schoolhouse on County Rd. 10 at Concession 9 - the couple re-calls the years while sipping tea from their own line of mugs.

Leishman Pottery was born when they lived in the small Northern Ontario town of Cobalt, once a thriving mining community between North Bay and Timmins.

The couple, high school sweethearts who

met in Thornhill, travelled to the north after studying art. Mike attended classes at the On-tario College of Art (OCA), while Connie took courses at McMaster University. They both went to the University of Guelph, where Connie ob-tained a fine arts degree.

The couple, both age 63, have always en-joyed creating.

“I drew pictures as a kid for everyone who visited our house,” Mike noted, laughing at the

memory. It was at OCA that he discovered the potter’s

wheel and fell in love with what can be done by manipulating clay.

“You can make a mistake and fix it,” he said of his attraction to the medium.

After a four-year go at life in the north, they learned through a newspaper notice of a school-house for sale just outside of Stayner.

“And our dream had always been to find a

For 38 years now, Leishman Pottery has graced the homes oF thousands

who admire its handcraFted beauty. mike and connie Leishman, the sunnidaLe couPLe

behind the art, are in the Process oF ceLebrating nearLy 40 years oF success.

LeishmanpotterYBy MIcHaEl GENNINGS

Category title


schoolhouse,” Mike pointed out. The location was perfect, he added, because

they were familiar with the area and had family connections. Connie’s parents were living in In-nisfi l. As a youth, Mike had cottaged in Thorn-bury and Connie in Alcona Beach. The move to Central Ontario would also put the budding artists closer to the Greater Toronto Area mar-ket.

“We drove out here to look at the place in Connie’s parent’s car. At fi rst we stopped at the (Sunnidale) township offi ce on Concession 7 (also a schoolhouse) but realized the place must be further along the road.”

Carrying north on County Rd. 10, they soon found their dream home. No one was living in the place, which had been rented to people for some time.

“I beat the owner here, so I kicked the back door in and looked around. We knew when we saw it the structure was sound and we really liked it,” Mike said.

In September 1978, the Leishmans moved in and placed a sign out front that noted their profession. The pottery showroom was a 200-square-foot space that once served as the ‘Boys and Girls’ entrance to the school.

To make ends meet, they took wholesale or-ders and attended various shows in the prov-ince.

Gradually, Mike said, they became known in the community. Their pottery also became known here and around the province because of shows they attended, such as the One of A Kind Craft Show and the Toronto Home Show.

Eighteen years ago they gave up the show circuit by building a larger showroom and concentrating more on wholesale orders. The 900-square-foot space they constructed fea-tures an array of gorgeous items.

Living and working from the same location has not meant slacking off for the couple. Mike estimates he puts in 40 to 60 hours a week cre-ating cups, mugs, bowls, teapots, candlehold-ers, and other things.

Connie helps by glazing pieces Mike creates at his potter’s wheel in the basement.

And their daughter Ivy has been an active part of the business now for 13 years. She paints fi nished items. She also creates some of the smaller products, such as spoon rests, soap

dishes and rectangular plates. “She helps keep us energized,” Mike said.

Each piece is fi red in the kiln at 2300ºF.Mike usually works throughout the morning

and then takes a break around 1 p.m. “to wait for the mail” and have tea. Often he works at night too, sometimes until the wee hours of the morning.

They have to keep at it or else there is no product and that means no money. Both read-ily admit that economic changes over the years have created some tight times.

Aside from a one-term stint that Connie did in the early 1990s as a Simcoe County District School Board trustee, the couple has earned their living from the potter’s wheel.

The couple carries on a good retail business and an ever-increasing wholesale business.

“We have a huge following after all these years. Aside from the sign out front we do very little advertising. Leishman Pottery isn’t even listed in the phone book, just our home num-ber and our name. People know us from shows though and because they’ve stopped in,” Mike explained.

Their work over the years has also been for sale in some pretty prestigious places, including gift shops at the Museum of Civilization in Ot-tawa, the Art Gallery of Ontario in Toronto and the McMichael Gallery just north of the city.

And, after all of these years at the potter’s wheel, Mike says he has a theory on that age-old question: What is art?

“My defi nition of art is it’s the residue of your artistic endeavours,” he said, explaining the ex-perience is what counts.

Nearly four decades as professional artists have left them with few regrets.

“They are momentary and fl eeting,” Mike said, smiling. “This life has been great. I like to think that pottery ... this is really my hobby and it just happens I make a living from it.”

The life has also included raising three daugh-ters, Ivy, Ana and Katy. And along the way, Mike said, they’ve made some good friends in the Sunnidale Concession 9 area.

“Each year at Christmas we have an open house and our neighbours come by. Some of their children are married and they come by too,” he said. To reach the couple, call 705-428-

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Author SeriesNov. 28Collingwood Public Library the new author talk Series brings popular canadian authors to collingwood for an hour of discussion followed by a book signing. deirdre kelly, author of “Ballerina: Sex, Scandal and Suffering behind the Symbol of Perfection,” appears at 7 p.m. the event is free for attendees with light refreshments provided. tickets are free, limited and required. register at the Public Services desk for tickets or call 705-445-1571 for more informa-tion. the crow’s nest Books and gifts will be selling copies of the featured book with 15% of the proceeds going to the Library.

Holiday funNov. 23Downtown Collingwoodcome to collingwood’s historic downtown as it transforms into a wintery playground with dazzling holiday lighting installations, sea-sonal winter magical banners and a day fi lled with unique signature events – all to launch the holiday season. the day features visits with Santa’s reindeer-in-training, Living christmas Windows, the magical nighttime Santa claus parade, starting at 5 p.m., and the offi cial lighting of the town’s christmas tree, followed by a dazzling display of fi reworks - im-mediately following the parade.

Calm downDec. 3Collingwod librarymeditation classes are held every tuesday, 7-8:30 p.m. at the col-lingwood Public Library, in the community room (1st fl oor), 55 Ste marie St. collingwood. For more information 705-733-5255 www.meditateinbarrie.org

here comeS SAntADec. 7-21toWn haLL

EVENTSfestivals &

around our area november December Januarynovember December January

Category title


(705) [email protected]

Head Office16 Ronell Cresent

Collingwood, Ontario

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Shine OnDec. 6Historic Gayety Theatre Shine on: the universe of John Lennon is a spectacular group made of some of canada’s most renowned musicians, perform-ing music by John Lennon and the Beatles uniquely arranged by michael occhipinti. the event takes place at the historic gayety theatre. doors open at 7 p.m., show starts at 8 p.m. tickets are $26.55 plus hSt.

Here Comes SantaDec. 7-21Town Hallvisit with Santa and his elves in his sleigh in front of the town hall, treats for the kids and entertainment throughout the downtown from 12:30 to 3:30 p.m.

Crafts galoreDec. 7Raglan Village the retirement home hosts its an-nual christmas Bazaar and craft Sale Saturday, dec. 7 from 10 a.m. – 3 p.m. a snack bar operates all day with proceeds going to the georgian triangle hospice. free entry. 89 raglan St., collingwood. 705-445-1100.www.raglanvillage.com

CabaretDec. 19Historic Gayety Theatre christmas cabaret with Shar-ron matthews takes place at the historic gayety theatre at 8 p.m. Sharron will leave no christmas carol safe singing her own, very unique interpretation of favourite holiday classics along with rein-terpreted old chestnuts. tickets are $22.www.gayetytheatre.com

Ice sculpturesDec. 27 to Jan. 1Downtownthe collingwood downtown ice Sculpture festival is the perfect way to end 2013. the festival starts thursday, dec. 27 and continues until new year’s. it features more than 30 beautiful sculptures throughout the area, celebrating the region’s marine heritage. carving demonstra-tions, wagon rides and other fun family activities. family activities.

Light uP!noV. 29oakviEW WoodS

EVENTSfestivals &


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In the heart of a four season recreational area. Golfing, skiing, hiking, &biking trails. Boating on the fabulous Georgian Bay. Excellent weekendgetaway or your full time home. 1030sq.ft. offers 2 bdrms, 2 baths, openconcept liv, din, & kit area. Private balcony/deck off master bdrm (viewsof golf course) plus deck off dining area w/view of Blue Mountain. Extrafeatures include granite counter top, glass backsplash, 5 pce ensuite, singlecar grg w/inside entry. Ready for your Winter retreat!! MLS#20133973

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This ranch style bungalow offers over 2000sq.ft. of bright open conceptliving area. Excellent floor plan for entertaining large or small gatherings.Large centre island in kitchen offers lots of cabinets, countertops & storageareas. Gleaming hardwood floors are featured in formal living rm. Sundrenched great room w/ patio doors off to patio & salt water pool area.MLS#20134632

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3680sq.ft. of family living space is offered in this 5 bdrm raised bungalow.Bright open concept kitchen, dining & lrg great rm w/fp. Lrg master bdrm w/ensuite, FP & patio doors off to oversized upper deck. Full finished walkoutlower level, complete w/games/family rm, sunrm, bdrm, rec rm, laundry/storage areas. This home offers room for the whole family, plus in law suitecapability. MLS#20134810

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Private country setting in Town of Collingwood. Thismaintenance free home offers open concept eat-inkitchen great size for entertaining. Door off kitchengives that extra outdoor space for BBQ gatherings or justrelaxing overlooking the tranquil private landscaped yard.Living rm, extra large master bdrm. Updated windows,hrdwd flrs, countertops, sinks etc. MLS#20134986

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Welcome to “Switzer Enclave”. New home development in the Villageof New Lowell. This all brick raised bungalow offers 1450sq.ft. of familyliving area. 3 bdrms, open concept kitchen, main floor family room.Living & dining room. Full basement. Paved driveway. Country size lot 98’x 340’ (size as per survey). Call for further information on this property.MLS#20135234

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Affordable living in WASAGA BEACH. This maintenance freehome is located in Central area of Town. Close to Shopping &Bus Service. Features Hardwood Floors, Updated Bathroom,Main Floor Laundry, Gas Heating, Eat in Kitchen, Large Livingfor entertaining. Steps from theWorld’s Longest FreshWaterBeach. Minutes from Skiing, Golfing, located in the heart ofyour 4 Season Recreational area. MLS#20134890

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This home offers room both inside & out for you & your family.Main level features dining/kitchen w/lots of cabinets, patiodoors off to private deck area. 3 bdrms, lrg bright living rm.Lower level family/games rm or just cozy up to the Gas FP. Extrabdrm, 3 pc bath plus laundry & storage are offered in the lowerlevel. 2 car attached grg w/inside entry. Hrdwd flrs in living rm,hall & master bdrm. Private fenced backyard.MLS#20135413

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Light up!Nov. 29Oakview Woods annual tree-lighting ceremony at oakview Woods, 1724 mosley St., at 7 p.m. hot chocolate, christ-mas carols led by the Prime time Singers, countdown to the tree lighting and a visit from Santa claus.

Santa Claus Parade Nov. 30Dunkerron Streetthe Wasaga Beach Santa claus Parade, organized by the Wasaga Beach chamber of commerce, starts at 2 p.m. at dunkerron Street and proceeds west on mosley Street. All elementary school age children are welcome to join the bicycle-decorating contest. a reception with Santa is at the recPlex, 1724 mosley St., following the parade. for more information and registration forms, contact 705-429-2247 or [email protected].

Film Fest GalaJan. 25third-annual Wasaga Beach Short film festival gala, hosted by the Wasaga Beach chamber of commerce, is Jan. 25. Entry deadline is dec. 2.www.wasagafi lmfestival.com

Snowman Mania Feb. 21-24Various locations Snowman mania is an annual winter carnival, taking place every family day weekend. a family-focused event, Snowman mania is brought to the community by the town of Wasaga Beach, along with a large number of commu-nity-oriented businesses, service groups and individuals. Events

take place in a variety of Wasaga Beach locations throughout the weekend and include fi reworks, horse-drawn wagon rides, a pancake breakfast and much more. Snowman mania button is required for admission. Some events have additional cost.www.snowmanmania.com

clearVieW

Christmas TreeNov. 29Station Parkthe Stayner christmas tree Lighting, hosted by the Stayner chamber of commerce is nov. 29 and features singing, hot choco-late and Santa.

EVENTSfestivals &


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Here Comes SantaDec. 2Downtownhosted by the kinsmen club of Stayner, the Stayner Santa claus Parade takes place dec. 2 at 10:30 a.m. Watch the parade from downtown Stayner along high-way 26 East or county road 91. meet Santa after the parade at the Stayner Evangelical church for hot dogs and hot chocolate compliments of the Stayner kins-men club. to enter a fl oat, the fee is non-perishable food for the Stayner food bank. call Bill mcintyre at 705-428-0609.

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EVENTSfestivals &


meaForD anD the BlUe moUntains

Robin Hood and the Golden Arrow Dec. 6Meaford Hall a live theatre performance by kids in the meaford hall. tickets are $15 for adults and kids 13 and under are free. Show starts at 1 p.m. and 7 p.m. Local cast of all ages performs in this theatre event. Show will take place at meaford hall, box offi ce 1-877-538-0463 or [email protected]

Olde Fashioned ChristmasDec. 14Thornbury a street party in downtown thornbury celebrates christmas tradition. Businesses remain open with treats for partygoers. Enjoy hot apple cider and warm conversation. free.

The Nutcracker Dec. 14Meaford Hallthe nutcracker by fleetwood Dance takes place at meaford hall at 7 p.m. tickets are $20 for adults and $10 for children. Live dance performance of the christ-mas classic. Box offi ce: 1-877-538-0463 or [email protected].

Jazz Jan. 16Meaford Hall michael kaeshammer sings and plays piano at meaford hall. For tickets, call 1-877-538-0463. www.kaeshammer.com

DocumentaryJan. 26Meaford Hallthe fi lm Play again is shown at meaford hall. tickets are $7 adults and $2 for students. Show starts at 1 p.m. What are the consequences of a childhood removed from nature? at a time when children play more behind screens than outside, this docu-mentary unplugs a group of tech savvy teens and takes them on their fi rst wilderness adventure, documenting the wonder that comes from time spent in nature and inspiring action for a sustain-able future.playagainfi lm.com

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Blackie and the Rodeo Kings Jan. 30Meaford Hall one of canada’s leading roots rock acts per-forms at meaford hall. Show starts at 8 p.m. and tickets are $42. Box offi ce: 1-877-538-0463. blackieandtherodeokings.com

Matthew BarberFeb. 1Meaford Hallthe toronto based, acclaimed singer-song-writer performs with mo money at meaford hall at 8 p.m. Box offi ce: 1-877-538-0463.matthewbarber.com

Snowshoe RaceFeb. 8Scenic Cavesromp to Stomp out breast cancer at this char-ity snowshoe race and walking event at Scenic caves. tubbsromptostomp.com/on

Royal WoodFeb. 22Meaford Hall the toronto singer/songwriter royal Wood performs his ballads and pop songs at meaford hall at 8 p.m. tickets are $30 and available through the meaford hall box offi ce, 1-877-538-0463. www.royalwood.ca


• TRAVEL •

The island features an exquisite shade of turquoise water highlighted by thebeautiful coral reefs that cast deep shadows, old fashioned hospitality andgorgeous beaches with a pink tinge.Built in 1947, before the era of large island hotels, accommodations at PinkBeach club consist of two and three-storey cottage buildings.Tourists can rent a scooter, take a taxi, use transit or ride a bicycle toexplore the island. Ferry rides are also an affordable transit mode towitness every inch of the world’s oldest British colony, from Hamilton to Dockyard.

BERMUDA• TRAVEL •

PINK BEacH clUB & cOTTaGES BOaSTS NOT ONE BUT TWO OF THE PINK

cORal SaND BEacHES FOR WHIcH BERMUDa IS FaMOUS.

By Bart carD

Category title


BERMUDAescape to another WorlD


The flight into Bermuda is unlike any other window-seat experience. As the plane begins its descent, your eyes become fixated on the mesmerizing waters – an exquisite shade of tur-quoise highlighted by the beautiful coral reefs that cast deep shadows in the water. Regardless of how many visits back to this magnificent Is-land I make, the experience transfixes me every time. Once landed, the traveller is greeted by local musicians hard at work, pumping out the rhythmic, heart-thumping sounds of calypso music. The music, together with the scent of fresh air and vibrant sunshine, truly captures the essence of Bermuda and announces ‘para-dise’ to all your senses.

Growing up on the Island, I actually thought that everyone must live in this type of paradise, with warm weather, friendly people and a slow pace.

It was not until I got older, and lived in the big cities of London, New York, Sydney and Toronto that I came to realize Bermuda is as

most visitors are

surprised to learn that

bermuda has world

class shopping and

restaurants appealing to

the most discriminate

of tastes.

• TRAVEL •Category title


Hubert Smith’s Bermuda Calypso says, “an-other world.” The type of world I herald to my friends and readers so that they too can enjoy the colourful history and contrasts that make up this fantastic island.

My ancestors first settled on the island in 1612 roughly 85 years after Bermuda was first discovered in 1505 by the renowned Spanish explorer Juan de Bermudez, an experienced seaman, who had been a crew member on the “Pinta” during Cristobel Colon’s epic voyage of 1492 to the Americas. 2012 marks the 400th anniversary of the settlement of Bermuda. What better time to revisit the island I call home.

While nothing is known of his encounter with Bermuda in 1505, Bermudez returned again in 1515, accompanied by the chronicler Oviedo y Valdes. Oviedo’s account of the sec-ond visit, published in 1526, records that they made no attempt to land because of the inclem-ent weather at the time.

Bermuda remained uninhabited until 1609

when Sir George Somers on board the “Sea Venture” was shipwrecked by Bermuda’s reefs. Somers managed to land all 150 crew and colo-nists on the uninhabited islands, without the loss of a single life.

The shipwrecked sailors were stranded on the islands for ten months while they built two new small ships to replace their wrecked ship. By 1610, Somers managed to construct the “De-liverance” and the “Patience” and set sail from Bermuda for Jamestown. Three men, however, elected to stay behind in Bermuda.

Those who sailed on to continue their jour-ney to Virginia wrote such glowing reports about the island that in 1612 more permanent settlers arrived from England (including my great-great-great ... well, you get the idea).

The first settlers’ account of the islands hailed the ‘pink’ beaches created through the unsus-pecting help of a tiny single-celled animal called Red Forams. Living under the coral reef, their red exoskeletons mix with the white sand and

broken seashells, creating the dynamic pink tinge or hue found on every shore. Despite all my world travels, I have never laid eyes on beaches as beautiful as those in Bermuda.

My recent stay on the island afforded me the opportunity to stay at one of Bermuda’s most prestigious hotels, the iconic Pink Beach Club.

Located in Tucker’s Town (home to the likes of Ross Perot, Michael Bloomberg and former Italian Prime Minister Silvio Berlusconi), this phenomenal property is one of elegance and class. It is a rare case of old-world Bermudian hospitality, a radiance of charm not always found in today’s cookie-cutter tourist destina-tions.

Pink Beach Club & Cottages boasts not one, but two of the pink coral sand beaches Ber-muda is famous for. The main beach is a quick walk from guestrooms. That is, of course, if one is not tempted to first take a dip in the heated freshwater pool.

Built in 1947, before the era of large island


the Private mid ocean club

• TRAVEL •

hotels, accommodations at Pink Beach Club consist of two and three-storey cottage build-ings containing a total of 94 suites and junior suites. All rooms have their own private balco-nies overlooking the ocean, where you can en-joy breakfast service every morning, served by your personal cottage housekeeper.

Tennis players have two courts, and equip-ment can be rented for an early morning match. Two championship golf courses – the private Mid Ocean Club and the new Tucker’s Point – are nearby, and tee times can be arranged through the hotel.

And just in case you don’t fi nd the warm waters, sunny skies, and carefree days relaxing enough, two massage therapists are on staff to perform in-cottage massages on one or both of you.

Couples who want to dress for dinner can savour a gourmet meal indoors at the Bermudi-ana, a formal dining room with a splendid view of the Atlantic. An award-winning chef brings globally infl uenced cuisine to the restaurant, which is designed for healthy eating without

sacrifi cing the art of good cooking.Outside of the hotel, I still play tourist and

rent a moped for excursions that take me around the island. Although a horse and car-riage is still available, it’s on the scooter that you can best appreciate the passing landscapes. The train that once ventured across the island is long gone, but its tracks have been converted into popular bicycle paths for a slower paced scenic route. For those of you not wanting to navigate yourselves, taxi tours and the more economical buses are readily available. Ferry rides are also an affordable transit mode to witness every inch of the world’s oldest British colony, from Ham-ilton to Dockyard.

Most visitors are surprised to learn that Ber-muda has world class shopping and restaurants appealing to the most discriminate of tastes (and taste buds). From designer clothes to diamond watches, the shops of Hamilton offer something for everyone. The Bermudian dollar is at par with the US, making it even more attractive for North Americans to make large purchases.

Bermudians are some of the friendliest people

in the world and are always there to help out a tourist in need of advice or direction. It’s not uncommon to have a Bermudian say “Morn-ing!” to random strangers in the street.

I will continue to engage friends and family in stories of Bermuda, hopefully driving them to make the trip themselves down the line.

Bermuda is a place one must experience in person. It is not simply a beautiful is-land in the middle of the Atlantic, but rath-er a wondrous escape to another world.

For more information on the Pink Beach Club,visit www.pinkbeach.com or For more information on Bermuda, www.gotobermuda.com

To travel with Bart call or email: (905) 251-1258 or [email protected]

Category title


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in the crowd

PhotoS By sammi ellis anD linDsaY VanDerVechte

1. Ehab Masad and Dina Ghobrial

2. Wendy Sherk, carol lamb, Margot Minardi,

Maria Peters, Pamela amero, Kate Harcourt,

Scott Woodhouse and Trina Berlo.

3. Krista and Todd Young

4. Rick and Susan lloyd

5. corry and Rob Brockwell

6. Ken and Sandra cooper

7. Debbie and armanak Kesheshian

8. Hilda and Wayne Noble.

9. Members of Barbershop quartet, Shaken Not Stirred,

Bill Wells, Brad Brown, Rob lamont and Dave Rozycki.

10. Deb Doherty and George Irwin.

11. Elizabeth de Groot (right) and Sarah Dennis.

Flappergasted!Hospice Georgian Triangle held its 19th annual fundraising dinner at craigleith Ski club Sept. 26. The Great Gatsby-themed event raised about $40,000 for the new palliative care centre being built in collingwood.

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5 6 7 8

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GoodLife Georgian Bay Winter2013