Lifestyle_NovDec2023_Final _Online

NOV/DEC 2023 

HOME RENOS INTERIORS NEW HOMES BEAUTY FASHION FOOD TRAVEL HEALTH AUTO SHOPPING 

FEATURING 

TOAST THE HOLIDAY SEASON WITH 

festive flavours 

FOOD AND DRINK IDEAS 

FOR THE HOLIDAYS 

SPARKLE, SHINE 

AND SHIMMER 

PARTY LOOKS 

FOR HIM AND HER 

PRESENTS 

TO PLEASE 

SPECIAL HOLIDAY 

SHOPPING SECTION 

LIGHTEN UP 

SHED THE WEIGHT OF GUILT 

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November/December 2023 LifestyLe 7

The stories told on the 

Port Stanley Festival Theatre 

stage are waiting for you to 

come and be a part of them. 

PUBLISHER’S 

note 

2024 

SUMMER THEATRE 

MAY 21 - JUNE 1 

THE BEAVER 

CLUB 

BY BARB SCHEFFLER 

JUNE 4 - JUNE 15 

FUNNY VALENTINE 

A Michael Bublé Tribute 

BY JAY DAVIS 

“Find a group of people who challenge and inspire you, 

spend a lot of time with them, and it will change your life.” 

AMY POEHLER, COMEDIAN AND ACTOR 

Cheers to 25 years 

JUNE 19 - JULY 13 

THEY’RE FOUND 

IN TREES 

BY NORM FOSTER 

JULY 17 - AUGUST 3 

HURRAY HARD 

BY KRISTEN DA SILVA 

AUGUST 7 - AUGUST 24 

BIGFOOT! 

WORLD PREMIERE 

BY EPHRAIM ELLIS 

AUGUST 28 - SEPTEMBER 14 

PERILS OF 

PERSEPHONE 

BY DAN NEEDLES 

Give the gift 

of theatre 

Gift Certificates 

Single Tickets 

Season Subscriptions 

AVAILABLE NOW! 

PortStanley 

FestivalTheatre 

www.psft.ca 

519-782-4353 

8 LifestyLe November/December 2023 

It has been a fantastic experience 

producing our Lifestyle 

Magazine for the past years. 

I have been honoured to work 

with our team of outstanding 

and dedicated professionals 

and I feel so fortunate to have 

acquired this wonderful magazine 

family. You have all inspired me and 

have made the production of every 

issue an exciting adventure. 

To my incredible husband and 

silent partner, I am so grateful and 

truly blessed. 

Always in the background and 

always there for me. From impeccable 

bookkeeping, to magazine deliveries, 

to help with all problem solving, 

including talking me off the ledge 

a few times, he has been my rock, 

helping me keep the ship steady and 

on course for 25 years. I’m looking 

forward to spending many fun and 

exciting years of retirement together. 

Thank you to our loyal readers. 

We have enjoyed your positive feedback 

and thank you for patronizing 

our advertising clients. You are the 

cogs in the wheels that have kept us 

rolling along throughout the years. 

I also want to personally extend my 

deep gratitude to our wonderful clients. 

In our early days, quality clients, 

such as Sifton, Jennings, CCR and 

many others, brought their support and 

loyalty and are still advertising today. 

Without our strong client support, we 

would not have survived, especially 

during the challenges of Covid. 

It is with great excitement that I pass 

the ownership on to Chris McDonell 

of Eatdrink Magazine. Chris, a wellknown 

local publisher, will blend his 

popular stories on local restaurants, 

specialty shops, farmer’s markets, 

craft beer, local wineries and 

distilleries to the full range of topics 

in Lifestyle Magazine. This perfect 

blend will create an inviting, informative 

and exciting publication that 

will connect readers to advertisers 

for many years to come. 

It is with nostalgia that I move into 

retirement and I know that I will miss 

everything and everyone I have been 

fortunate to work alongside. 

I’m very happy to see our team 

staying on with Chris to produce a 

newly-designed magazine for 2024. 

I look forward to reading each and 

every issue. 

Lana Breier, publisher 

Lifestyle Magazine

LIFESTYLE 

magazine 

PUBLISHER 

Lana L. Breier 

EDITOR 

Jill Ellis-Worthington 

EDITORIAL ASSISTANT 

Ellen Ashton-Haiste 

WRITERS 

Ellen Ashton-Haiste 

Jill Ellis-Worthington 

Janis Wallace 

ACCOUNT MANAGERS 

Annette Gent 

519-200-0283 

annettegent537@gmail.com 

Lorraine Lukings 

519-520-7676 

lorrainelukings@hotmail.com 

Jan McGrath 

519-243-2932 

jm@lambtonshores.com 

EDITORIAL & AD DESIGN 

Wendy Reid 

AD DESIGN 

Nancy Greenfield 

Bill McGrath 

PRODUCTION 

Nancy Greenfield 

PHOTOGRAPHY 

BAIN IMAGES 

Richard Bain / Jesse Bellringer 

WEB ARCHITECTURE 

Redding Design Inc. 

www.reddingdesigns.com 

Lifestyle is published six times a year 

by 2251632 Ontario Inc.c.o.b. Lifestyle Magazine 

108 Tuyll Street, Bayfield N0M 1G0 

519-873-0989 

lifestylemagazinepublishing@gmail.com 

Copies are distributed through magazine stands 

and local businesses in London and area. 

No part of this magazine may be reproduced without 

the written consent of the publisher. The publisher 

accepts no responsibility for unsolicited material. 

All rights reserved. Printed in Canada. 

contents 

NOVEMBER | DECEMBER 2023 

HOMESTYLE 

10 

17 Gifts galore 

For home, for her, for him 

43 

28 

BESTLIFE 

10 Holiday cheer 

Toast with tasty cocktails 

38 Get over it 

Unload your guilt 

YOURSTYLE 

22 Festive fashions 

Party attire for him and her 

28 Luxury hair care 

Comes to London salon 

CULTURELIFE 

43 Blyth life 

Village gets new gallery 

BIZLIFE 

46 Fanshawe College 

Part-time Studies 

47 Custom Shades, 

Custom Covers 

SPECIALFEATURES 

31 Holiday shopping 

From here to there 

48 Eatdrink 

The Local Food and 

Drink Magazine 

21 

Publisher Chris McDonell 

eatdrink.ca • chris@eatdrink.ca 

Advertising sales, written and designed 

by Eatdrink Magazine Staff. 

48 

17 


estlife 

festive 

flavours 

SPIRITED SIPS 

FOR HOLIDAY 

GATHERINGS 

With our harried schedules, getting together with friends and 

family members is always wonderful but the holidays are a 

good excuse to throw a special party. Add extra flavour and 

colour to the mix with these cocktails and mocktails (some 

can be served sans alcohol). Not everyone loves the traditional tastes of the 

holiday season, so we’ve changed it up here and there with merry margaritas 

and martinis. So put on your favourite play list, get out the decorations and 

make yourself a batch of eggnog or sangria – it’s time to decorate the tree. 

10 LifestyLe November/December 2023

PEPPERMINT/CHOCOLATE 

MARTINI WITH CANDY 

CANE RIM 

2 oz white chocolate liqueur 

2 oz vanilla vodka 

2 oz peppermint schnapps 

Splash of cream or milk 

1/4 cup ice 

Candy canes 

• In a blender, pulse candy canes 

to crush. 

• Wet the rim of the cocktail glass, 

lower into the crushed candy 

canes and rotate to cover. 

• Blend all liquids in a cocktail 

shaker filled with ice cubes. 

• Strain into rimmed cocktail glass. 

• Garnish with a candy cane or 

sprinkle with crushed candy. 

Fabulous 

colours and scents 

of the festive 

season. 

GINGERBREAD MARTINI 

3 oz vodka 

3 oz Irish cream 

2 Tbsp gingerbread 

syrup (or to taste) 

1/2 tsp vanilla extract 

2 oz cream 

whipped cream 

and crushed 

gingerbread for garnish 

• Place ice and all liquids in a 

cocktail shaker. 

• Shake until well blended. 

• Strain into a martini glass and 

garnish with whipped cream 

and crushed gingerbread 

or a whole cookie. 

COCONUT MARGARITA 

Cinnamon sugar (for rim) 

1 1/2 oz silver tequila 

1 oz coconut milk 

1/2 oz orange liqueur 

1/2 oz lime juice 

1/2 oz white cranberry juice 

• In a cocktail shaker filled with 

ice, add the tequila, coconut 

milk, orange liqueur, lime juice 

and white cranberry juice. 

• Shake well. 

• Strain into glass over fresh ice.

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FESTIVE FLAVOURS 

~ Continued from page 11 

WINTER SANGRIA PUNCH 

1 bottle of dry red wine 

(may also use a white pinot grigio 

or sauvignon blanc) 

2 cups cranberry juice 

1/2 cup apple cider 

1/2 cup brandy 

3-4 Tbsp honey 

(depending on desired sweetness) 

1 cup cranberries 

1 apple diced 

1 pear diced 

2 cinnamon sticks (extra for garnish) 

2 sprigs of rosemary (extra for 

garnish plus fruit slice and handful 

of cranberries) 

• Place all ingredients in a pitcher or 

punch bowl and stir well to combine. 

• Cover and refrigerate for at least 

three hours to overnight. 

• Serve over ice with cranberries, 

another sprig of rosemary and 

cinnamon stick. 

BLUE CHRISTMAS 

MARGARITA 

1 cup vodka or rum 

1 cup white cranberry juice 

1/4 cup blue curacao 

1 – 2 Tbsp fresh lime juice 

ice cubes 

• In a cocktail shaker, combine vodka, 

white cranberry juice, curacao, lime 

juice, and ice. 

• Shake. 

• Strain into chilled martini glasses. 

EGGNOG PUNCH 

2 cups milk 

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/2 tsp vanilla extract 

6 large egg yolks 

1/2 cup granulated sugar 

1 cup heavy cream 

1 cup bourbon or rum (optional) 

whipped cream 

• In a saucepan over low heat, combine 

milk, cinnamon, nutmeg and vanilla. 

Slowly bring to a low boil. 

• In a large bowl, whisk egg yolks with 

sugar until yolks are pale in colour. 

Slowly, in small batches, add the hot 

milk mixture to egg yolks. Whisk to 

combine. 

• Return the mixture to the saucepan 

and cook over medium heat until 

slightly thick but not boiling. 

• Remove from heat and stir in heavy 

cream and bourbon. Refrigerate 

until chilled. 

• Serve topped with whipped cream 

and cinnamon. 

~ Continued on page 15

Discover local 

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Explore our curated collection of local art, 

jewellery, books and more. This hidden gem 

hold treasures for everyone on your list! 

Wortley & Byron 

Sweet Onion Bistro is a Greek 

owned family-run restaurant 

with two locations to serve you. 

Shop in-store or online at 

shop.museumlondon.ca 

Visit our website at 

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LET’S GET STARTED ON 

SOMETHING SPECTACULAR 


FESTIVE FLAVOURS 


SNOW DAIQUIRI 

2 oz light rum 

1/2 oz pineapple juice 


1/4 oz sugar cane syrup (available 

most supermarkets) or simple 

syrup (combine equal parts sugar 

and water, boil briefly and cool) 

1 egg white 

• Shake ingredients in a cocktail 

shaker. 

• Add ice and shake again. 

• Strain into a glass and garnish 

with a pineapple wedge. 

TANGERINE MARGARITA 

2 oz tequila 

1 oz orange liqueur 


1/2 oz tangerine juice 

Salt to rim glass 

• Rim a cocktail glass with salt 

(wet rim with a piece of lime or 

tangerine then roll in a shallow 

dish of coarse salt). 

• Fill a cocktail shaker with ice 

and add tequila, orange liqueur 

and juices. Shake well and strain. 

CHOCOLATE MARTINI 

2 oz Irish cream 

2 oz chocolate liqueur 

2 oz vodka 

ice 

chocolate syrup 

shaved chocolate (optional) 

• Dip the rim of a martini glass 

in a thin layer of chocolate 

syrup to coat. 

• Drizzle some syrup inside 

the glass. 

• Combine liquors in a cocktail 

shaker and fill with ice. 

• Shake for about 20 seconds, 

until chilled. 

• Pour and garnish with shaved 

chocolate if desired. 

POMEGRANATE 

CHAMPAGNE COCKTAIL 

2 oz pomegranate liqueur 

2 oz cranberry juice 

4 oz champagne chilled 

• Combine all the ingredients and 

garnish with fresh cranberries 

and pomegranate seeds. •

30 

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photo courtesy of TORLYS 


gifts 

FOR HIM 

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November/December 2023 Lifestyle 17

FJORDS - Inspired by Norwegian Nature 

WAREHOUSE 

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HERB CUTTER WITH BOARD 

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JEWELLERY 

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GARDEN TOOL BAG 

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WINTER-THEMED CANDLES 

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20 Lifestyle November/December 2023

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yourstyle 

festive 

fashion 1 

TIME TO SHINE 

Be the belle or beau of the ball 

By Jill Ellis-Worthington 

When it’s time to get 

festive, it’s time to 

dress-up and show up 

in shimmering garments. 

Local retailers don’t disappoint this 

season when you want to dress to 

impress, with lux fabrics, fine detailing 

and stylish offerings. 

Whether you need to be ready to 

go from day to night or have a very 

special event, there are so many 

stunning choices available right here 

in the Forest City. Shop local because 

there’s no need to look further afield. 

Send out the old year and bring in 

a new one in your festive finest. 

Let’s celebrate the holiday season! 

2 

1 A great day-to-night 

look with pieces by Dorothee 

Shumacher (blouse) 

and QL2 (blazer and 

skirt). 2 Strut your stuff in 

these Dorothee Schumacher 

metallic chic boots, 

worn with a sequinned 

skirt and wool/cashmere 

cardigan. All pieces available 

at Hangar9. 


3 4 5 

3 Set a formal tone in this black Exton stretch velour modern fit dinner jacket. 4 For a more relaxed but dramatic look, try the Exton in midnight blue. 5 Easy 

confidence – that’s what a grey paisley-print jersey-knit sport jacket says about you. All jackets by 7 Downie St. and available at Buragina’s Men’s Fashions. 

6 7 8 

6/7 In seasonally appropriate crimson or more muted heather grey, you’ll sparkle in these flattering, flowing, bodice-encrusted A-line, V-neck gowns 

with three-quarter sleeves. 8 Look heavenly in this earthy charcoal and stone off-the-shoulder all lace gown, complete with train. All gowns available 

at Juniper Dress Boutique. 

~ Continued on page 25 


SHERRI HILL 

519.686.5217 | 639 Southdale Rd E | buraginas.com 

4-655 Fanshawe Park Rd W 

juniperdress.com 

519.472.0909 

elevate YOUR LOOK 

PERSONAL STYLING | TRUNK SHOWS | CLOSET EDITING 

HANGAR9 TORONTO 

FIRST C ANADIAN PLACE 

100 KING STREET WEST 

TORONTO ON M5X 1A9 

416.777.0073 

HANGAR9 LONDON 

RICHMOND ROW 

620 RICHMOND STREET 

LONDON ON N6A 5J9 

519.672.0073 

www.hangar9.ca 


FESTIVE FASHION 


We have hundreds of beautiful designs to choose 

from for engagements, anniversaries, 

and general expressions of love. 

• Canadian Diamonds 

• Quality Craftsmanship 

• Superior Service 

721 Talbot Street, St. Thomas, ON 519-631-3692 

www.muscatjewellers.com 

9 This splendid sleeveless, form-fitting 

sequined sheath, in navy and smoke, 

has stretch lining under tulle net. 

Dress from the Montage Collection by 

Mon Cheri. Available at Juniper Dress 

Boutique. 

~ Continued on page 27 


Featuring Like-New Brands, 

Designer & Luxury Labels 

SHOP IN-STORE & ONLINE! 

New Arrivals Everyday! 

Check our website for information 

on consigning with us! 

style360.ca | 360 Springbank Drive | 519.657.9119 | 

SELECTIVE CONSIGNMENT 

ANH 

MASTER EDUCATOR/STYLIST 

MARIABIKASSALON.COM 

HAIR | MAKEUP 

+ MORE 


FESTIVE FASHION 


10 Available in periwinkle, mocha or classic 

black (shown here), this striking deep V-neck 

sheath is covered in beading. 

Dress from the 

Montage Collection 

by Mon Cheri. 

Available at Juniper 

Dress Boutique. 

Styles designed to empower 

women in their everyday lives. 

Open Wednesday - Sunday 

11am to 5pm 

215 Main Street, Port Stanley 

519-782-7467 

www.studiostyle.ca 

● FOR MORE INFORMATION 

BURAGINA’S MEN’S FASHIONS 

639 Southdale Road East 

519-686-5217 

www.buraginas.com 

HANGAR9 

620 Richmond Street 

519.672.0073 

www.hangar9.ca 

JUNIPER DRESS BOUTIQUE 

655 Fanshawe Park Road West 

519-472-0909 

www.juniperdress.com 

10% OFF WHEN YOU 

MENTION LIFESTYLES 

www.leezurlondon.com | 519.601.4888 


yourstyle 

HAIR HEALTH 

STARTS with the 

scalp, so Maria Bikas 

Salon carries luxury 

hair-care products 

from Kerastase to 

help Londoners 

experiencing issues 

like frizziness or 

loss. The stylists are 

able to guide clients 

in choosing the 

best individualized 

solutions. 

High-end hair care 

KERASTASE 

COMES TO 

MARIA BIKAS 

SALON 


Athena Bikas and the staff at Maria Bikas Salon 

(MBS) are ecstatic to offer high-end, effective products 

for hair care from Kerastase. Athena, Maria's 

daughter who has worked at the salon in many 

capacities since her teen years and has been a stylist for seven 

years, says that it was an honour that had to be earned. 

“It’s a luxury brand that not every salon can carry,” she says, 

adding it was a year-long process to qualify by proving the 

expertise of staff and volume of clientele. MBS is one of the 

few in London that has done so. 


Athena is the ‘K-care coach,’ in 

addition to acting as salon manager. She 

says that Kerastase products can solve 

myriad problems that clients experience 

with their hair. “It’s a very personalized 

approach and consultation with a stylist 

is the best way to determine which is the 

best line and most effective products,” 

she says. “Stylists see what’s going on 

with the client’s scalp and scalp health is 

the focus for Kerastase. When the scalp 

is treated, hair is instantly stronger and 

healthier.” She recommends the Potentialiste 

line to deal with scalp issues. 

Hair loss can be a symptom of scalp 

ill health and the Genesis line addresses 

those issues. In addition to Genesis 

Recherche Avancee Anti-Breakage 

Fortifying Serum, Ken Fortner was 

advised by his MBS stylist Melissa to 

use Kerastase Curl Manifesto Fondant 

Hydration Essentials (conditioner). 

The 22-year-old wears tight ball caps 

during work hours as a landscaper 

and was experiencing hair loss as a 

result. After using the products for 

two months, Fortner is happy with the 

results. “My girlfriend noticed that my 

hair looked healthier and thicker. And 

the products make it smell great. We 

both use the conditioner,” he says. 

“Thinning hair can be due to aging, 

specific hormonal changes; it can be 

hereditary or due to treatments, like 

cancer,” Athena explains. Kerastase has 

products for both men and women who 

are experiencing hair loss. 

Deb Fennell, 55, has been using 

Kerastase products for 15 years on the 

advice of her stylist Ramona, whom she 

followed from another salon to MBS. 

“I was trying to grow out frizzy unruly 

hair that I started to use Kerastase and 

had great results,” she says. 

elp You Create Your… 

Using the Resistance line’s shampoo 

and conditioner initially, Fennell is 

CKYARD pleased with her longer OASIS 

smoother hair. To 

maintain this, she presently uses Discipline 

Keratine Thermique (a leave-in conditioner), 

Resistance Ciment Thermique and 

Kerastase Elixir Ultime. 

Both she and Fortner say that though 

the products are expensive they need to 

only use a little at a time because they are 

so effective and that the results are worth it. 

Some products are used solely in the 

salon. Athena says that the Fusio Dose 

is an in-salon personalized service. “It 

gives instant hair transformation in 

just five minutes. It’s a boost that gets 

clients through to the next visit.” • 


MARIA BIKAS SALON 

1673 Richmond Street 

519-850-8383 • www.mariabikassalon.ca 

Let Us Help You Create Your… 

DRAMATIC 

transformations 


LANDSCAPE | DESIGN-BUILD | CONSULTATION 

BACKYARD To view our impressive photo gallery visit mckinnongardens.com OASIS 

519.854.3368 STRATHROY 


BACKYARD OASIS 

BeachcomBer 

BACKYARD OASIS 

London 

• Hot Tubs 

• Pools & Saunas 

• Charcoal & Pellet Grills 

• Pizza Ovens • Outdoor Kitchens 

• Gazebos 

754 Wharncliffe Rd. S., London 

519-681-0249 • beachcomberlondon.com 

519 


FIND THE 

PERFECT GIFT HERE 

from fabulous local designers! 

FIND US ON 

THE SECOND 

FLOOR IN THE 

ARTISANS 

LOFT AT... 

900 KING STREET, LONDON 

SATURDAY 8-3, SUNDAY 10-2 

The perfect blend of modern, and 

vintage home decor, and gifts. 

Your one stop shop for holiday 

shopping! • www.duckanddodo.ca 

• Hand knit hats, mitts, 

scarves, ponchos 

and more. 

• www.knitsbytlw.ca 

• Meticulously designed 

& crafted artisan leather 

handbags and accessories 

• www.plumagestudio.ca 

Dominican Republic, 

Mexico, Cuba, 

and Florida 


WELCOME 

winter 

OUR PICKS FOR 

FUN AND UNIQUE 

SHOPPING 

DESTINATIONS 

By Janis Wallace 

• Village Toy Castle • Western Fair Market • Karpos Nuts & Fruits • Canadale Nursery 

• Oak and Linen • Boutique Firenze • Curiosities • Crunican Orchards • Pinecroft

Where whimsy is 

remembered 

Part toy store; part toy museum; part play area; part 

factory. “It’s definitely unique,” says owner Isaac Elliott- 

Fisher. The Village Toy Castle is all of those, and a place to 

hang out and have fun. 

Located in an old building that has served many purposes, 

including inn and bank, it’s a destination for kids and 

collectors of all ages. “The retail is an eclectic mix of products, 

carefully curated with both nostalgic and current,” 

says Elliott-Fisher. “The museum displays retro toys from 

the ‘30s to the ‘90s. No matter when you grew up, you will 

see stuff you grew up with.” 

Try your hand at full-size pinball, arcade machines and 

video games such as Nintendo, or slip down the slide of the 

play castle which is like a jungle gym. “There is hands-on 

interactive all over.” 

Elliott-Fisher says his goal is to do Disney on a small 

scale – the attention to detail, the interaction and playfulness. 

But he didn’t set out to establish a play destination. 

The popular culture filmmaker just wanted to find 

knights and castles for his kids when he was shooting in 

the UK for Henson. Finding none, he decided to make 

them and has carried the idea to Ontario. “I had no intention 

of getting into retail,” he says. 

During the holiday season, he sets up his grandmother’s 

collection of antique Santas throughout the store. The 

bathroom is papered in reproduced pages from old Wish 

Books, and he plans to use that theme for marketing. 

More nostalgic motifs are seen in the museum displays. 

Barbie, from 1959 to the ‘90s, figures prominently currently. 

Retro candy is sold, and a movie popcorn machine 

creates the smell and taste of good times. 

“I want people to come, explore, remember and discover. 

It’s a combination of exploration and nostalgic memories 

of everybody’s childhoods. A child can come and discover 

on their own,” Elliott-Fisher says. 

THE VILLAGE TOY CASTLE 

22 London Road, Brucefield 

@VillageToyCastle on Facebook and Instagram 

Market makes merry 

“We celebrate community 

and the best of London.” 

Meet me at the Market is more than a slogan for many 

who make it a weekly habit. Carol Sceli, business development 

manager for the Market Western Fair District, says 

she sees families and shoppers each weekend, meeting over 

coffee, brunch or shopping. She reflects on two families 

who regularly select food and gather around tables to spend 

the time together. “You can enjoy time with family and 

friends and buy the best fresh and local products,” says Sceli. 

More than 100 vendors offer produce, meat, fish and 

plant-based foods on the first floor, while upstairs local artisans 

feature gift ideas from candles to clothing, furniture 

to treats for furry friends, wellness products, vintage finds 

and books. “It’s high quality, farm-fresh goods, and you 

can engage with the artisans. It’s full of holiday cheer,” 

says Sceli. “We decorate for a festive environment. Every 

weekend there is something special.” You can hear local 

choirs, find decorated cookies or kits to DIY. 

The season kicks off November 24 when the Old East 

Village Business Improvement Area (OEV BIA) and the 

Market officially flip the switch on the lights at Queen’s 

Park. Horse and carriage rides evoke a nostalgic atmosphere, 

and a night market spotlights local crafts. “It’s 

beautiful,” says Sceli. “The lights are custom-made for the 

park. We celebrate community and the best of London.” 

Every weekend showcases local produce, live music, 

crafters and their products. “You can watch artisans at 

work.” Local non-profits set up to show how they contribute 

to the community. 

She says they are proud to have been awarded Best in 

London for more than 10 years. 

THE MARKET, 

WESTERN FAIR DISTRICT 

900 King Street 

www.themarketwfd.com • 519-931-3615

A warm welcome 

in the Village 

“I know almost all my customers by name. 

At the end, we are friends.” 

From festive to 

reflective 

“It’s a happy place to be, full 

of Christmas joy. 

As winter starts to settle in, the best way to deal with 

the dark and cold may be a bit of summer’s bounty. Freshly 

roasted nuts, dried fruits, baklava dripping with honey and 

spanakopita oozing spinach and feta evoke Greek sunshine. 

Anna Arsenis adds a warm welcome. 

“It’s a very welcoming store,” she says. “We love our 

customers. We try to help them. It’s personal. I know almost 

all my customers by name. At the end, we are friends.” 

In the heart of Wortley Village, Karpos Dry Fruit and 

Nuts offers a wide range of nuts, roasted on site, for 

snacking or baking: almonds, hazelnuts, walnuts, cashews, 

Brazil nuts, pistachios and peanuts. Pumpkin and sunflower 

seeds and roasted chickpeas are also available. “I 

try to bring in the highest quality product. I try to bring in 

healthy things.” 

Born in Canada, raised in Greece, Arsenis makes baklava 

and spanakopita, cookies and sesame bars, as well as 

meals twice a week. She caters for groups up to 20. 

She serves Greek style ‘frappe,’ an iced coffee specialty 

from Thessaloniki where she and her late husband lived. 

One of the popular Greek dishes, spanakopita, is always 

available to bake and serve at home. Stuffed grape leaves; 

peppers stuffed with beef and rice; pasticcio; chicken or 

beef soup; and salads are some of the dishes Arsenis has 

ready to pick up on Tuesdays and Fridays. “If you are gathering 

at home and want something different and homemade, 

we make it from scratch,” says Arsenis. 

For the holidays, it’s possible to find everything to entertain 

in Mediterranean style or gifts for the foodies on your 

list. Custom gift baskets are popular. 

Whether you want to visit with Mrs. Claus and Santa, 

find some modern, elegant and trendy holiday décor, learn 

how to create your own urn arrangement or simply wander 

through the sea of poinsettias, Canadale Nurseries offers a 

festive fun experience. 

“People come here to relax and soak up some Christmas 

spirit,” says Kate Holt, one of the Intven family that has 

owned the nursery since establishing it in 1965. “There is 

so much to see and do. It’s festive and cheerful. It may be 

cold outside but there’s a warm feeling in the greenhouse. 

We have décor and gifts; it’s a fun place to visit.” 

Weekends in November are filled with activities and 

workshops, which include learning how to create wreaths, 

urns and door arrangements, as well as children’s crafts. 

“One of the most popular events is brunch or lunch 

with Santa and Mrs. Claus,” says Holt. “There is lots of 

facetime with them, activities and opportunities to take 

photos. We have the best Santa and Mrs. Claus.” 

Canadale offers holiday décor. Traditional green and 

red are most popular, and this year the trend is black. “We 

have a little of everything. We try to be a one-stop shopping 

experience,” Holt adds. 

Poinsettias reign as most popular plant, but Christmas 

cacti, Norfolk pine and frosty ferns are available, as well 

as tropicals and houseplants. 

Holt says winter can be long and dark, and the greenhouse 

is a place to relax, smell the plants, see the colours 

and take a mental health break. “It’s a happy place to be, 

full of Christmas joy. Come visit us and let us be part of 

your Christmas plans.” 

KARPOS DRY NUTS AND FRUITS 

190 Wortley Road 

www.karposdrynutsandfruits.ca • 519-672-5200 

CANADALE NURSERIES 

269 Sunset Drive, St. Thomas 

www.canadale.ca • 519-631-7264

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KITCHEN, HOME DECOR & MORE! 

Furniture & Home Accents 

Housewares & Linens 

Decorating Services 

21556 Richmond Street, Arva | 519.672.9514 

facebook | instagram | oakandlinenhome.com 

@oakandlinenhome 

COME VISIT US AT 

174 Wortley Road in Wortley Village, London 

519.518.0252 • mackinlaymercantile.com 


Not home alone 

“It’s an experience to come in here. 

It’s charming, elegant and friendly.” 

An international touch 

“People love these products and 

come in for their favourites.” 

When Lisa Barron welcomes you through the front door, 

it’s like entering her home. Oak & Linen Home, located in 

Arva, is set up in a coach house built in the 1890s. “When 

you walk in here, you walk into a different world,” she 

says. “It’s like walking into my house. It’s so personal; I 

choose everything here. It’s a boutique where you can find 

just about everything you need for your home.” 

Barron builds on the charm of the old house by displaying 

furniture, linens, lighting, art, kitchenware, accessories 

and clothing against the original wood floors and exposed 

brick. “People can wander through the house and get ideas 

for their own home. They can see and touch things. It’s a 

different way of having a store. It’s different each time you 

come in. It’s like a home you can shop. If you see something 

in a setting, it’s easier to visualize in your own house.” 

The French Country Collection furniture (the ‘Oak’ in 

the name) has an Old-World feel. Barron lived in Belgium 

and wanted to offer the timeless elegance she saw there. 

She sources unusual items from Belgium, Holland, France, 

Germany, Italy, Denmark and Finland. 

The ‘Linen’ part of the name also reflects the European 

use of the fabric for table and bed linens, as well as clothing. 

Almost 400 items are offered online. 

For the holidays, the house will be decorated with ornaments 

sold there, as well as wreaths and plaques. “And lots 

of things that make good gifts – from soaps to mystery gift 

boxes filled with ‘something personal, something delicious, 

something festive and something for the home.’” Subscription 

boxes are also available. 

“It’s a small store, but we can get you just about everything,” 

says Barron. “It’s an experience to come in here. 

It’s charming, elegant and friendly.” 

OAK & LINEN HOME 

21556 Richmond Street, Arva 

www.oakandlinenhome.com • 519-672-9514 

Bettina Weber credits her mother for giving her an 

Italian name and a love of gloves. “My mother always 

wore gloves. I love gloves – the craftsmanship, the skill 

needed to make them, the feel of a good leather glove is a 

beautiful thing.” 

She shares her passion by offering the largest selection 

of Italian gloves in Ontario. “It’s all about the fit,” says 

Weber. “It’s not just small, medium and large.” She helps 

customers find the right size and style. “It’s all about the 

customer experience. We help you make a good choice.” 

Weber calls gloves a practical luxury, and she adds more 

options for elegance: Italian silk scarves and soaps, stationery, 

Murano glass and jewellery. Canadian content includes 

Newfoundland knit mittens and hats, Montreal scarves, 

linen from British Columbia and jewellery by a local artist. 

Indigenous artists are represented with leather, pewter and 

jewellery. “These are real artisan gifts,” says Weber. “People 

love these products and come in for their favourites.” 

Holiday shopping offers gifts from $10, items Weber 

says you won’t find anywhere else. “There is so much to 

look at. It’s pretty and charming because it should be a 

pleasure to shop. Touch the silk scarves. Try on the gloves. 

It’s nice to have products that make people happy even in 

a small way,” she says. 

“We offer a traditional boutique shopping experience. 

You can take your time and browse. We’re catering to the 

person who loves Italian fashion and Italian travel. Come 

and chat.” 

BOUTIQUE FIRENZE 

189 Adelaide Street South 

www.boutiquefirenze.ca • 519-649-4122

Picked for your pleasure 

“We’re a small market with unique food 

items that are products of Ontario.” 

Pottery in the pines 

“People come for the service, the 

ambience, the experience.” 

When Philip Crunican’s great grandfather bought a 

farm north of London, he planted apple trees and the roots 

of a business legacy that is still growing today. Crunican, 

who runs Crunican Orchards with his brothers Peter and 

Alf, says as times changed, the family adapted. The brothers 

expanded the store and storage. Their father and uncle 

planted semi-dwarf trees. Philip’s son and daughter have 

launched a hard cider business, Generations Cider Co. 

The goal has always been to keep what they started with 

and keep it successful - keeping it small and manageable to 

maintain quality. The orchard contains about 18 varieties 

of apples that harvest at different times and offer different 

flavour profiles. On the sweet end of the spectrum are 

Ambrosia and Gala; Spies and Idared are tarter. 

Gregory and Colleen Crunican started the cider business 

after Gregory saw the rising trend while in college. He wanted 

to contribute to the family legacy and thought cider was 

a good next step. After 10 years of research and training, 

three blends of cider are available: 1910 Original – a dry, 

light cider with tropical notes; Back Forty – fresh with apple 

forward and a hint of hops; and Fifth Branch – with a crisp, 

citrus flavour. The tree on the logo is the only one standing 

from their great grandfather’s original orchard. 

The family also offers local produce and products. 

Squash and pumpkins; fruit in season, such as peaches 

and pears; peanuts; jams and jellies; honey; maple syrup; 

gluten-free and organic foods; a non-nut butter; soup and 

cookie mixes; cheese; grains and seeds; seasonings; pasta 

sauce; tortilla and potato chips; and kombucha. 

“We’re a small market with unique food items that are 

products of Ontario,” says Philip. “Our focus is on apples, 

but we’re a year-round business with local produce.” 

Few businesses can claim a 75-year history. Fewer still 

managed by four generations of one family. And only one 

is the oldest continually operated pottery studio in Canada. 

Pinecroft, set among more than 85,000 pine trees beside a 

pond, was the vision of Brenda Smith’s grandfather, who 

wanted to create a little Muskoka in Elgin County. Today, his 

great granddaughter Sarah prepares a Christmas special with 

his wife’s turkey stuffing recipe. 

“The property was the family farm,” says Brenda Smith. Her 

grandfather, a butcher, wanted to keep his workers during the 

summer. Starting in 1921, they planted the trees. Horses dredged 

the pond. The first cabin, now a B&B, was built for her grandmother 

to read in; the second for her uncle; the third became the 

main cabin that now houses the pottery studio and tearoom. 

Brenda’s aunt Selma and husband Jimmie Clennell 

moved to Pinecroft after WWII to set up the studio. They put 

Aylmer on the map by selling their wares through a salesman 

travelling across the country. Now Pinecroft pottery is only 

available on site. 

Smith joined in 1971 “and I’m still here,” she says. With 

son Chad and daughter Sarah managing the business, she 

can focus on the pottery. 

Awareness, mostly through word of mouth, brings a steady 

flow of customers to the pottery and gift shop and restaurant. 

If you are looking for unique gifts, you can find pottery 

bowls, mugs, tea pots, platters and trays, as well as purses, 

clothing, candles and home decor. The restaurant specializes 

in home-cooked country lunches, including bread baked by 

Smith’s husband. 

“People come for the service, the ambience, the experience. 

The emphasis is on a small, family business, a community,” 

says Smith. “We welcome everybody.” 

CRUNICAN ORCHARDS 

23778 Richmond St. N., London 

www.crunicanorchards.com • 519-666-0286 

PINECROFT 

8122 Rogers Road, Aylmer 

www.pinecroft.ca • 519-773-3435

True North style 

“We take a lot of time helping customers 

find the right gift.” 

Curiosities – different, interesting, well-made and well-priced. 

That’s how owner Jocelyn King curates her stock of clothing, 

jewellery, wall art, pottery, bath and body products, specialty 

baby gifts and greeting cards. 

Tucked into the streetscape of charming Wortley Village, the 

shop provides an array of gift ideas – for everyone on the list or 

yourself. “I tend to buy what I like or what I like to give,” says 

King. “After eight years, you just know that it will work,” and 

describes her shop as “full of designed-in and made-in Canada 

goods. It’s important to support Canadian work.” 

The holidays are an especially fun time to check out independent 

retailers, such as Curiosities, in Wortley Village. “There is such a 

great selection and everyone is in a happy mood,” says King. “We 

take a lot of time helping customers find the right gift.” 

Some planning is done far in advance when King attends craft 

and gift shows. She searches online for the unique and special 

products her customers want. Prices span a wide range. “We have 

interesting stocking stuffers and unique items you won’t find 

anywhere else.” 

CURIOSITIES 

174 ½ Wortley Road • www.curiositiesgiftshop.com • 519-432-0434 

You can find gifts and fun cards to go with them. King and 

her staff will wrap them for free. In fact, they enter into friendly 

competition over creating the best bows and wraps. “We have a 

good time.” 

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THE LOAD 

CARRYING 

AROUND GUILT 

STRESSES BODY 

AND MIND 


Many will remember the moment that Dorothy walks 

from black and white Kansas into technicolour in the 

movie Wizard of Oz. 

That’s how Patricia Berendsen describes shedding weeks, months or even 

years of guilt. Carrying around guilty feelings is “uncomfortable so people 

distract themselves with drinking, substances, work, spending money – anything 

to avoid dealing with it. It takes a lot of courage to face things rather 

than distract. But things catch up with us and we must deal with them. 

Doing that is like breaking out of a straitjacket. Having love for yourself is a 

game changer. Living a life without that weight and being happier and freer, 

being able to communicate with partners, children, parents and co-workers 

in a more positive way is so fulfilling. Going from that black-and-white world 

to one that’s full of colour and joy is magical,” says Berendsen and it’s one of 

the most rewarding things about her practice as a psychotherapist. 

Being able to forgive yourself and develop a better relationship with yourself 

is the first step to having improved relationships. But some don’t realize 

they have internal guilt. The death of a parent or another family member can 


Dr Moore.pdf 10/30/11 12:52:07 PM 

reveal feelings long buried. 

According to Marnie Wedlake, 

psychotherapist, these guilty feelings 

can actually be engendered by someone 

else’s agenda, someone else’s voice 

in your head. She explains that when 

we say to ourselves, ‘My mom would 

be rolling over in her grave. Or what 

would my dad say about that?’ we are 

channelling the voices of others and 

their opinions are coming through 

replacing our own thoughts. 

“We often reflect the values of others 

who have been impactful on us,” says 

Wedlake. Feeling like we haven’t lived up to 

the expectations of the voices in our heads 

can result in feelings of guilt or regret. 

These feelings can manifest physically, 

according to Berendsen. “If you’re 

feeling really crappy about yourself, 

what are you noticing in your body 

– not what you are thinking. Is your 

stomach feeling tight; are you holding 

your breath; is there tension in your 

jaw; what’s my posture like; what are 

my hands and feet doing?” These are 

signs that negative feelings are impacting 

you more than you might realize. 

Not all guilty feelings are unwarranted, 

agree Wedlake and Berendsen. 

“If we’ve hurt someone, I think it’s a 

good thing to feel that pang of guilt. It’s 

an indicator light that says, ‘Hey, pay 

attention,’” explains Berendsen. She 

adds, “But there is a difference between 

what people do and who they are. We 

aren’t meant to wear that guilt forever.” 

It’s important to make amends and 

move on. “We are often reluctant to 

sit with vulnerability regarding the 

behaviour,” says Wedlake. We often 

apologize but add an excuse which 

negates the apology: “Sorry about that 

but . . . happened.” 

She advocates for keeping it simple 

and genuine. ‘I’m sorry I was late. Or 

I’m sorry I disappointed you.’ and leave 

it at that. Adding that people often 

drop the ‘I’ when phrasing an apology. 

“They eliminate the ‘I’ because it’s too 

close to home to put ‘I’ next to feelings 

that are deep or hard.” 

But the payoff for taking ownership 

of bad actions or words can be rewarding 

for us and our internal dialogue, as 

well as for repairing relationships. 

“If we want to be our best selves, we 

have to take ownership of things that we 

don’t feel good about,” says Wedlake. 

What happens if the person to whom 

we feel we must apologize isn’t available 

(deceased) or unwilling to receive 

the apology (broken relationship)? 

Wedlake recommends using one of 

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LIGHTEN THE LOAD 


these methods of ridding ourselves of 

intrusive negative thoughts caused by 

guilt, “when you don’t want this to 

take up real estate in your mind.” 

Thought stopping – When you’re 

ruminating on something, catch yourself 

and latch on to something else, like 

reading a book or watching a video to 

interrupt the cascade of negativity. 

Journalling – Get all the negative 

thoughts and feelings out by writing 

them down. It doesn’t have to be eloquent 

or complete because it’s just for 

you, a mind dump. 

Do a cleansing ritual – Wedlake calls 

this “a symbolic representation of my 

intent to move on from this.” Some 

examples might be writing the things 

about which you feel guilty on pieces of 

paper and burying or burning them. 

She adds that it’s important to 

go deeper and find out what’s truly 

causing this angst. “Keep going (with 

self-analysis) if you’re still having a 

hard time because there’s something 

underneath it. You have to figure out 

what it’s really about.” 

But why would someone choose to 

remain in the guilt zone by not using 

one of these methods to escape this 

morass of pain? 

“I think people sometimes feel that 

others will like them more if they are 

feeling guilty. Or it makes them feel 

humble or more worthy. Or, alternatively, 

they feel like they should feel 

that way,” says Berendsen. 

Both agree that it can be helpful to 

seek professional assistance in working 

through deep-seated feelings of guilt. 

“Feeling guilty is the way some people 

connect with the person they lost, but they 

need options to think differently. Having 

someone who can help them move on 

from a rigid worldview and help them 

find other ways of reacting and looking at 

themselves can help,” says Berendsen. 

Looking inward instead of distracting, 

doing the work and talking to a 

professional, if necessary, are all ways 

that we can move through the fog of 

feeling guilty into the clear, colourful 

world of self-love that improves our 

relationships with ourselves and others. 


PATRICIA BERENDSEN – RMFT, RSW, RP 

Patricia Berendsen and Associates 

519-619-8801 • www.patriciaberendsen.com 

MARNIE WEDLAKE – Ph.D., RP 

519-641-1945 •www.marniewedlake.com 


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Art at the heart 

OF A VILLAGE 

travelstyle 

ENRICH YOUR VISIT TO BLYTH 

By Janis Wallace 

Art is about storytelling and Cindy 

McKenna and Hans Veenvliet 

believe small-town Ontario is an 

ideal place to share stories. Their 

Wild Goose Canada Studio invites people 

in, to spend some time with the works, 

the makers and admire the old building 

in Blyth. 

“When they leave, people appreciate 

getting to know the art, the artist and 

the building,” says Veenvliet. “They leave 

with an experience.” 

McKenna agrees. “It’s a whole different 

atmosphere being in a small town.” 

But it wasn’t their original plan. “When 

we married seven years ago, we had a 

place in Southampton,” says McKenna. 

Both are artists and wanted to expand 

that space to offer more workshops. 

While picking up some art from the 

Blyth Festival Theatre, they noticed a 

gallery across the street. An offhand 

comment that the building was for sale 

switched their plans abruptly. “It had 

absolutely everything we needed,” says 

McKenna. “A huge space, room for expansion, 

three garages for workshops and 

a store front.” 

Hans Veenvliet and Cindy McKenna are promoting culture 

as part of life in the village of Blyth. The couple purchased 

an old store, across from the Blyth Festival Theatre, and 

have developed it into a multi-use space called Wild Goose 

Canada Studio. 

They created a gallery, workshop 

space, a writer’s loft and guest suite. 

The loft is designed to be an inspirational 

spot for writers, playwrights, artists 

and musicians. The B&B is an intimate 

extension of the gallery. 

The gallery offers group and individual 

shows of Ontario artists, many from the 

Blyth area. “We’re building an artistic 

community,” says Veenvliet. 

“Children are my passion, and we 

provide art classes and fun camps yearround,” 

says McKenna. They built Little 

Rita Rutabaga’s house in the garden, 

complete with a small stage. Inspired by 

folk artist Maud Lewis, Veenvliet cut 

plywood butterflies, flowers and birds 

and invited children to paint them, then 

added them to the house. 

The main building recounts its history 

hosting various retail enterprises over the 

years. It also survived a fire that gives a 

patina to one area of the original tin ceiling. 

The couple enhanced it and exposed 

chimney brick damaged in the fire. 

Veenvliet built a stone fireplace as a 

gathering spot. They also hold weekly 

workshops “based on prayer, in which 

people can express themselves creatively,” 

says McKenna. 

“I watch people come in, their reaction 

is mostly OMG,” says Veenvliet. “It's 

constant. It’s a lot of fun. People who 

love art look, linger and ask about the 

artists and the building. It turned out 

really well.” • 

● FOR MORE INFORMATION • WILD GOOSE CANADA STUDIO • 432 Queens Steet, Blyth • 519-386-5868 • https://wildgoosestudiocanada.square.site/ 

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izlife 

WHEN YOU LOVE 

TO LEARN 

Get busy at Fanshawe College 

By Ellen Ashton-Haiste 

Whether the goal is upgrading 

professional skills or exploring 

personal passions - from artistic 

endeavours to creating a decorative 

cake for a special occasion - 

Fanshawe College has a learning 

opportunity to meet the need. “We’re dedicated 

to providing a variety of options for learners to 

upgrade skills in both professional and personal 

growth areas,” says Minette Klazinga, program 

manager for part-time studies. 

The part-time studies program, she says, is 

focused on making it easier for students who have 

other things going on in their lives to pursue their 

studies. “Our programming is set up as self-paced 

options, many in an online flexible format, so 

learners can be working full-time and pursuing 

studies on a part-time basis.” 

One of the fastest-growing offerings, and an area 

where Fanshawe is leading among Ontario colleges, 

is in part-time post-secondary studies. Klazinga 

says this is an ideal learning path for students 

who are working but want to pursue a certificate, 

diploma, advanced diploma or degree in fields that 

have historically been full-time programs. 

Launched in the fall of 2021, gaining microcredentials 

is becoming more popular. Described by 

Klazinga as “fast, short and bite-sized learning,” 

these are courses focused on specific industry-identified 

skills that can be completed quickly, often in 

a few weeks. Upon completion, the student receives 

a digital badge that can be shared on social media 

platforms, such as LinkedIn, to aid in job searches. 

Within a topic, students may choose one microcredential 

or several that can be stacked towards 

a series badge; this demonstrates mastery within 

One of the fastest-growing offerings, and an area 

where Fanshawe is leading among Ontario 

colleges, is in part-time post-secondary studies. 

that area. For example, leadership offers five microcredentials, 

including assertive, inclusive and 

mindful leadership. This option allows students 

to hone their skill sets. 

For many continuing education students, an 

attraction is personal growth opportunities. 

Fanshawe College offers dozens of general 

interest courses, from drawing and painting 

to interior decorating and fun in the kitchen. 

Specialties include nature photography, baking 

cakes and gateaux. Recently added to the lineup 

are some microcredential courses exploring the 

worlds of beer and wines. 

Many of these are offered online. Hands-on 

courses, like cooking or baking, are held in 

the college’s downtown London campus in the 

revamped historic Kingsmill’s building with its 

several kitchens and full restaurant. • 

ABOVE 

Taking online courses 

from Fanshawe 

College’s lengthy list 

of part-time offerings 

gives students 

flexibility to learn 

while taking care of 

personal, family and 

work commitments. 

FANSHAWE COLLEGE PART-TIME STUDIES 

• FOR MORE INFORMATION • FANSHAWE COLLEGE • Part-time Studies • 519-452-4277 • www.fanshawec.ca/pt 


izlife 

LIGHTER AND 

BRIGHTER 

Window covering retailers 

get new look 

By Ellen Ashton-Haiste 

New window treatment products 

showcased in bright new spaces are 

attracting customers to Custom 

Shades (London) and Custom 

Covers For Home And Office (Exeter). 

The showrooms in both stores 

have undergone complete facelifts to create more 

contemporary atmospheres, says Janice Brock, coowner 

with Wes Petch. The look for each location is 

“bright and clean with lots of white and much better 

lighting to display the products,” she says. 

Those products include two new offerings from 

Hunter Douglas, a prominent global manufacturer 

of custom window blinds, shades, shutters and 

draperies. “We’re introducing their wood shutters 

in Canada,” Brock says. While these have been 

available for some time south of the border, 

import restrictions have prevented their sale 

here. “A popular and fun advantage with these is 

that they can be custom coloured,” she says. So, 

shutters can be made in any specified paint colour 

to match existing cabinetry, trim or walls. 

Custom Shades and Covers is also carrying 

Aura Illuminated Shades, a brand-new Hunter 

Douglas product launched just this fall at CEDIA 

Expo 2023, the Custom Electronics Design and 

Installation Association’s international trade show 

focusing on residential technology. 

Aura is a three-in-one design intended to 

emulate natural light and create a desired mood 

or ambiance. The front is a traditional shade, 

functioning normally with the light from outside. 

In addition to the new attractions, Brock and 

Petch are promoting their bedding lines and 

increasingly popular automation technology, as 

well as their repair service. 

At the back, a darkening liner can be lowered, 

and in between programmable LED lights 

emulate natural light or provide comfortable 

illumination at any time. 

Brock says it could be a light for a baby’s 

room or a nightlight anywhere. Its soft light 

can also be helpful for people suffering with 

Seasonal Affective Disorder. “So, it has health 

benefits but also has the ability to set a mood, 

such as for a dinner or other entertainment 

gathering” she says. 

In addition to the new attractions, Brock and 

Petch are promoting their bedding lines and 

increasingly popular automation technology, 

as well as their repair service. • 

ABOVE The Custom 

Shades showroom, 

in London’s Hyde 

Park area, has been 

renovated to make 

it a lighter, brighter 

and more inviting 

place to pick window 

coverings, as has its 

sister store in Exeter. 

CUSTOM SHADES AND 

CUSTOM COVERS FOR HOME AND OFFICE 

• FOR MORE INFORMATION • CUSTOM SHADES • 1422 Fanshawe Park Road West, Unit #3A • 519-601-4443 • www.customshadesoflondon.ca 

CUSTOM COVERS FOR HOME AND OFFICE • 415 Main Street, Exeter • 519-235-2444 • www.customcoversontario.ca 


Serving London, Stratford & Southwestern Ontario 

№ 53 • May/June 2015 

www.eatdrink.ca 

Tania Auger’s 

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FREE 

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Little Red’s 

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Olive R. Twists 

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№ 54 • July/August 2015 


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Where to Eat Now 

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London Training Centre 

ALSO: Sprucewood Shores Estate Winery | Sophisticated Drinking | Atlanta: A Taste of the South 

Issue #68 | November/December 2017 


ANNUAL 

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page 20 

FEATURING 

Blake’s Bistro & Bar 

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Cowbell Brewing Co. 

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On the Road to K-W 



FREE 

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№ 57 59 • January/February May/June 2016 2016 


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Family-Owned, Locally-Sourced 

The Berlin 

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Strathroy Brewing Co. 

Toasting Canadian History 

at 

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June 17–19 

ALSO: Harris Flower Farm & Pastured Pork | Adventures in Wine Selection | Edible Flowers 

Issue #69 | January/February 2018 


London’s Invincible Wolfes 

Modern Mexican 



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№ 60 • July/August 2016 


FREE 

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An Authentic Taste of Elgin County 

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ALSO: Regional Summer Theatre | Booch Organic Kombucha | BBQ Wines | Summer Music 

OUR ANNUAL 

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| | 

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Set for the Holidays 

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Plant-based Cuisine 

Plant Matter Kitchen & Glassroots 

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Stratford Brewing Co. & Black Swan Brewing Co. 

ALSO: Out of the Orchard Recipes | Boom & Bloom: A Detroit Road Trip | Pelee Island Winery 

ANN 

IVERSARY 

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FREE 

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Commitment at 

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Icarus Resto Bar 

Modern Greek Cuisine 

Stratford Food 

An Edible History 

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Remembering Ann McColl’s Kitchen Shop 

ALSO: The Evolution of Richmond Row | The Apple Pie Trail | Buzz About Bees | The Boreal Feast 


№ 62 • November/December 2016 


ANNUAL 

eatdrink 

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INSIDE 

Blessings & 

Offerings at 

in Stratford 

FREE 

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The Big Bad Wolfes 

The Wolfe of Wortley 

Perth County Adventures 

An Inspiring Culinary Tour 

Historic Destinations 

Toronto’s Distillery District 

FOR THE HOLIDAYS: Dark Beers | Sparkling Wines | Craft Cocktails | Music | Theatre | Recipes 

eatdrink 



eatdrink.ca 

PUBLISHER’S NOTES 

It’s So Good to Be Back! 

The First Issue of Eatdrink Since the Pandemic Began 

By CHRIS McDONELL 

I’ve lost track of how many times 

in the past few years that I have 

said, fully convinced, “I think we’ve 

turned the corner.” Unfortunately, 

it’s become a bit of an inside joke, 

like referring to the “two weeks to 

flatten the curve” shutdown that proved 

to be so overly optimistic. Yet here I am 

again, and while I retain more reticence 

than I want to about the economy and all 

of the factors that 

led to an incredible 

hiatus of more 

than three years for 

Eatdrink magazine, 

I am beyond 

excited about our 

upcoming merger 

with Lifestyle. 

This collaborative 

issue marks the 

last issue under the 

helm of Lifestyle 

Publisher Lana 

Breier, and I want 

to acknowledge 

her legacy of 25 

years publishing 

a magazine that 

found a solid 

place with readers 

and advertisers 

throughout tough 

times and good. In 

particular, the past 

three years have 

been incredibly 

challenging for 

business, and while 

Lana could have 

retired with her 

head held high, 

she persevered and 

missed only one 

eatdrink 

eatdrink 

Chow 

Ciao 

Hessenland 

Country Inn 

eat 

Farm-to-Fork Organics 

The Root Cellar 

NEW WEBSITE! 

eat 

THE HOLIDAY ISSUE 

Spruce 

issue of her bimonthly publication. I don’t 

believe there is any other local magazine 

that can make the same claim. 

Lana Breier’s stewardship has been 

critical to the success of Lifestyle, so to try 

to fill her shoes in the role of Publisher 

feels daunting. Fortunately, Lana had the 

wisdom and good fortune to assemble 

a stellar crew to do the work of putting 

the magazine together. Inheriting such a 

2007-2020 

Cover 

to 

Cover 

Food Literacy and 

Growing 

Chefs! 

eatdrink 

eatdrink 

eatdrink 

eatdrink 

FAMILY 

First atThe 

Pristine 

Olive Tasting 

Bar 

eatdrink 

The 

Holiday 

Issue 

eatdrink 

Down the 

Rabbit Hole 

The Red 

Rabbit 

eatdrink 

Los Lobos 

Fresh 

&Local 

NOW! 

SEASONAL 

Farmers’ 

Markets 

eatdrink 

Amazing 

GRACE 

• 


Chef Angela Murphy 

& Restaurant Ninety One at 

eatdrink 

Patrick’s 

Beans 

eatdrink 

THE HOLIDAY ISSUE 

Revival 

House 

Contents 

November/December 2023 

Publisher’s Notes 

It’s So Good to Be Back! 

By CHRIS McDONELL 

48 

Wine 

A Bottle (or Can!) for the Occasion 

Local Wine Suggestions for the Holiday Season 

Compiled by CHRIS McDONELL 

50 

Beer 

Hops for the Holidays 

Celebrate in Style with Local Craft Beer 

By GEORGE MACKE 

52 

The BUZZ 

Culinary Community Notes 

New and Notable 

By BRYAN LAVERY 

54 

Recipes 

Anna Olsen’s Baking Wisdom 

The Complete Guide: Everything You Need 

To Know To Make You A Better Baker 

(With 150+ Recipes) 

Review & Recipe Selections 

By SUE GORDON 

60 

The Lighter Side 

A New Attitude 

By SUE SUTHERLAND-WOOD 

62 

48 LIFESTYLE FEATURING EATDRINK NOVEMBER/DECEMBER 2023 


PUBLISHER’S NOTES continued 

group was the only way that this 

transition could work for me 

personally. This also helps me 

to bring back Eatdrink, albeit 

in a new way, and continue a 

tradition that I’m proud to be 

associated with. 

While assembling the Eatdrink 

covers gathered on the page 

opposite, I can look back fondly 

to each and every one with 

specific memories attached. 

Some are associated with special 

people, some with certain 

stories and writers, and many 

harken back to businesses that 

I was pleased to help celebrate. 

Each issue brought a sense of 

satisfaction that I look forward 

to feeling with Lifestyle. Every 

issue needs to justify itself on 

its own merits at that specific 

time, but also contribute to an 

ongoing long term relationship 

with readers and with 

advertisers. I will not take either 

of those groups for granted while 

we make this transition, and I 

look forward to feeling a similar 

pride with every publication of 

Lifestyle that I am involved with. 

I launched Eatdrink in 2007 

with the naive thought that 

“I” can do this by finding the 

freelancers “I” would need to 

bring this idea of a local food 

and drink magazine to life. “I” 

quickly learned that a truly team 

effort was the only way to pull 

this off. 

I’m so grateful to the many 

people who were part of the 

Eatdrink group over the years, 

some for a season, some for a 

year or two, and some for more 

than a decade. I couldn’t have 

done much without you. 

I had worked in the publishing 

industry long enough to know 

I needed people to look after 

the finances, editing, graphic 

design and ad sales, but in the 

very beginning I wore most of 

those hats. There’s nothing like 

doing too much by yourself to 

fully appreciate how good it is 

to shed responsibilities onto 

trustworthy and highly 

competent people. I found 

true colleagues, and the 

whole quickly became more 

than the sum of its parts. 

Eatdrink needed writers 

with real expertise to establish 

credibility with the sophisticated 

readers we strove to attract. 

We’ve had so many stellar 

contributors, and attentive 

readers will recognize some 

familiar names in the Contents 

at left. They, and others, will 

join the distinguished roster of 

Lifestyle writers. 

In Eatdrink’s early years, I 

established an editorial advisory 

committee that played an 

important role in helping to 

decide what stories we should 

tell. The good news, which 

remains true to this day, is 

there is no shortage of great 

stories to share. The bad news 

also remains a reality: there is 

never enough room to tell all 

of those stories. This is just as 

much a problem for Lifestyle 

as it has been with Eatdrink. 

Although I relish working with 

this full-size format, unlike the 

sometimes restrictive digestsized 

page Eatdrink was printed 

on, we have such a broad range 

of departments to attend to. I 

know the Lifestyle team is up 

to the challenge, and they have 

been very welcoming in our 

early discussions, even though 

I am adding to their full plate 

by introducing more culinary 

content to the magazine. 

Other changes are sure to 

come in time, as they did while 

Lifestyle evolved over the years 

under Lana Breier’s leadership. 

My goal is to see that those 

changes maintain forward 

progress, and that we keep our 

readers informed and engaged 

while they enjoy the magazine 

cover to cover. As long as we do 

that, I’m confident our regular 

advertisers will continue to 

find Lifestyle an ideal way to 

connect with their customers 

and a sound investment. We 

also can attract new customers 

and readers with each issue, and 

have a heck of a good time doing 

so. I hope you all stay with us for 

the ride. 

May the holidays be a special 

time for all of you, 

and the year come 

to a close in a 

hopeful way 

that leads us all 

to look forward 

to 2024 with joy 

and confidence. 

Peace, 

Chris McDonell 

chris@eatdrink.ca 

Authentic Farm-to-Table 

Gourmet Food Store & Bakery 

• Custom Gift Baskets 

• Locally-Sourced Seasonal Products 

• Las Chicas Coffee 

• Scratch In-House Baking 

• Craft Beer & Small Batch Liquors 

• Consignment Wines & Olive Oils 

Enjoy a Family Friendly Taste of Ethiopia! 

Gift Certificates 

Available 

Holiday 

Catering 

Specialists 

44 Blackfriars St. (Off Wharncliffe) 

519-667-4930 

blackfriarsbistro.com 

“Reasonably priced, 

fresh, well-executed 

Ethiopian cuisine ...” 

— Bryan Lavery, 

Eatdrink Magazine 

• Vegetarian & 

Vegan Options 

• Takeout 

• Catering 

ADDIS ABABA Restaurant 

Reservations Recommended 

465 Dundas Street at Maitland 

www.tgsaddisababarestaurant.com 519 433-4222 

NOVEMBER/DECEMBER 2023 November/December LIFESTYLE FEATURING 2023 LifestyLe EATDRINK 49

WINE 

A Bottle (or Can!) for the Occasion 

Local Wine Suggestions for the Holiday Season 

Compiled by CHRIS McDONELL 

The festive season can be 

enhanced in so many ways with 

just the right wine. Perhaps 

you’re looking for a gift idea. 

Wine can work but ensure that 

an alcoholic beverage will be a 

welcome gift. No need to offend recipients, 

especially at this time of year. 

You might go to great lengths to discover 

the recipient’s favourite style of wine, or 

pick out one of the more popular offerings at 

the LCBO. That’s a good way to make a safe 

choice but your gift may end up placed right 

next to the same or a very similar bottle on 

their wine rack. That’s o.k. for your boss, but 

isn’t it more fun to give something unique 

and unexpected? Even if it turns out that 

your interesting choice fails to excite the 

recipient’s tastebuds, they have something 

different to offer their guests or a good story 

if you cite your reason for picking that wine. 

Note: if you’re asked to bring a bottle 

of wine to a holiday gathering, you should 

inquire about dinner courses and select 

accordingly. Expect that it will be opened 

so, if a white wine is appropriate, bring it 

chilled. But if the gift of wine is your own 

idea, do not presume that it will be opened 

during your visit. 

The Ontario wine industry has matured so 

supporting local is a great option. The LCBO 

stocks a wide selection of VQA wines, an 

assurance from the Vintners Quality Alliance 

that this Ontario (or BC) wine meets their 

high standard for quality and authenticity. 

You can also order wines directly from the 

wineries themselves. Improvements in wine 

delivery services is one positive fallout from 

the pandemic. Now it’s easy to order directly, 

and you’ll discover that every winery offers 

more choice than you’ll find at your local 

LCBO outlet. 

We asked a few local wineries for 

suggestions for the holiday season. We 

gave them no other parameters, so it was 

interesting to see the surprisingly different 

directions they took. Or should that have 

been a surprise? We’re thankful to get 

innovative ideas, and they’ve delivered that. 

Cheers! 

2022 Unoaked Chardonnay (VQA) 

750 ml, $24.95 

Alton Farms Estate Winery 

5547 Aberarder Line, Plympton-Wyoming, ON 

altonfarmsestatewinery.com 

Carefully picked and fermented, then cellared, 

this wine is only lightly filtered, so it could have 

slight natural deposits. This full bodied, pale strawcoloured 

white wine is smooth and well balanced. 

There are honeydew melon, honey, pear, white flower 

and golden delicious apple notes on the nose, a perceived 

honey sweetness on the tongue with lemon 

and lemon zest on the back, and a refreshing acidity. 

It will be a great accompaniment to a Sunday brunch, 

smoked aged cheddar, seafood such as whitefish or 

scallops, rainbow trout, kale and polenta gratin, a 

turkey and Swiss sandwich or just on its own. 

Bloom Rosé 

6 x 250 ml, $30.00 

Burning Kiln Winery 

1709 Front Road, St. Williams ON 

burningkilnwinery.ca 

Beautiful inside and out, Bloom is an easydrinking 

sociable wine for those on the move. 

Delight in the confectioned, candied nose with 

fresh red berries on the palate. Refreshingly 

unpretentious, this medium bodied dry rosé 

is best served chilled and makes a perfect 

stocking stuffer! 

2019 Cabernet Franc 

750 ml, $21.15 

Oxley Estate Winery 

533 County Road 50 E., Harrow ON 

oxleyestatewinery.com 

The dark fruit notes, spice box backbone and 

lip-smacking aftertaste of this Cabernet Franc 

reminded Oxley master taster Yvonne of 

the rum cake her mom served for Christmas 

dessert every year. The two pair beautifully. 

Share this wine with family and friends while 

making your own holiday memories 

50 LIFESTYLE LifestyLe November/December FEATURING EATDRINK 2023 NOVEMBER/DECEMBER 2023

2019 Petite Pearl Reserve 

750 ml, $35.00 

Schatz Winery 

72981 Bluewater Highway, Zurich ON 

hessenland.com/wine-boutique/ 

When using their first oak barrels in 2019, 

four barrels were exclusively earmarked 

with Schatz’s estate-grown petite pearl 

grapes. Aged 1000+ days to develop 

intricate characteristics, this Reserve is an 

embodiment of “great things come to those 

who wait.” Pouring midnight nightshade 

dark purple, intense aromas of blackberry 

and wild blueberry waft from the glass. 

One can even pick out some burning dark 

chocolate. On the palate expect fresh wild 

black and blue fruit flavours with a spicy 

smoked black pepper note and campfire 

on the finish. Expect medium weight with 

light tannins and a fresh acidic note on the 

finish. Pair this courageous red wine with 

some beef tenderloin, roasted potatoes and 

some festive cheer. 

THE 

WHERE TO 

EAT& 

DRINK 

GUIDE 

CHATHAM-KENT • ELGIN • HALDIMAND • HURON • LONDON • MIDDLESEX 

OXFORD • SARNIA-LAMBTON • WINDSOR-ESSEX-PELEE ISLAND 

Local Flavour 

SOUTHWEST ONTARIO 

CULINARY GUIDE 

Restaurants • Specialty Shops & Services • Farmers’ Markets 

Craft Beer • Local Wine • Craft Distilleries 

THE 

WHERE TO 

EAT& 

DRINK 

GUIDE 

eatdrink 


localflavour.ca 

IN PRINT & ONLINE 

Scan for Interactive 

Digital Guide 

Hawk’s Flight Reserve Cabernet Sauvignon 

Appassimento 

750 ml, $45.00 

Sprucewood Shores Estate Winery 

7258 Essex County Rd 50 RR #5, Amherstburg ON 

sprucewoodshores.com 

Big and bold, this wine starts with raisined red cherry 

but quickly moves into darker fruits: black berry, black 

cherry and plum. Chocolate, followed with faint notes of 

vanilla and nutmeg grace the palate. This wine is produced 

by hand selecting the finest fruit, then slow drying the 

grapes over a two-to-three-month period to further ripen 

and concentrate the grapes. The result is a wine of mindblowing 

depth, body and complexity. 

• Restaurants 

• Specialty Shops & Services 

• Farmers’ Markets 

• Craft Beer 

• Local Wine 

• Craft Distilleries 

Explore & Connect 

localflavour.ca 

NOVEMBER/DECEMBER 2023 November/December LIFESTYLE FEATURING 2023 EATDRINK LifestyLe 51

BEER 

Hops for the Holidays 

Celebrate in Style with Local Craft Beer 

By GEORGE MACKE 

If strong, rich stouts with cranberries, 

brown ales spiced with seasonal flavours 

such as cinnamon, and well-played 

gimmicks like a rum ball-flavoured beer 

are your thing, this is your season. 

A 

sleigh full of novel and 

warming seasonal beers 

guarantee to please guests 

and get party conversations 

started in this season of 

malty magic. And sorting 

out what to buy for a party or gifts can 

be daunting, especially if you’re not a 

frequent beer buyer or haven’t done 

Holiday beers mean rich and dark with seasonal 

flavours, such as the gingerbread, hazelnut, 

cherry and chocolate used last year in two stouts 

and two porters from Refined Fool Brewing of 

Sarnia. The innovative brewery will be back with 

more twists this season. 

deep dives at local craft breweries to get 

wonderful beers that might not be sold at 

the LCBO, Beer Store or grocery stores. 

“There is such a wide range (of 

Christmas beers) that it’s hard to be 

specific,” said Brandon Huybers, director 

at the innovative Refined Fool Brewing 

in Sarnia. “In our opinion, a great 

Christmas beer is one that gets finished. 

We’ve experimented with different 

holiday styles and ingredients over 

the years, some were good, and some 

were terrible. What we focus on now 

is making sure the base is on point (in 

our case heavy, dark ales), and being 

thoughtful with additions.” 

This year, Refined Fool will build 

upon its popular four-pack of two 

stouts and two porters, each named 

for Canadian winter pastimes: Jean 

Skier, a gingerbread porter; Incredible 

Athletes, a cherry-vanilla stout; Cross 

Country Sniper, a hazelnut espresso 

porter; and a chocolate and sea salt 

stout, christened Knife Shoes. 

“Last year we brewed four flavoured 

dark beers, and it went over really well,” 

Huybers said. “We will be following this 

same formula but will be introducing 

some new flavours.” 

Beer lore says strong, malty beers 

brewed for Christmas celebrations likely 

started with the Vikings. Dabbling in 

seasonal flavours — imagine nutmeg in 

your Belgian dubbel — is an innovation of 

modern craft brewers as they look to set 

themselves apart in the marketplace. 

“I think classically, brewers lean to the 

bigger beers, be it Belgian styles or a big 

Forked River summoned the favourite 

Christmas treat flavours of orange and 

chocolate for a delicious stout last year. 

Co-founder Dave Reed says raspberry will 

be a featured flavour this year. 

52 LifestyLe LIFESTYLE November/December FEATURING EATDRINK 2023 NOVEMBER/DECEMBER 2023

Blackfriars Bridge Stout by London’s 

Toboggan Brewing is slightly sweet with 

the expected roasted barley aroma with 

chocolate and coffee background notes. 

Toboggan is also known for a similar brew 

with an added infusion of Madagascar 

vanilla beans. 

bourbon-aged imperial stout to enjoy over 

the holidays, or at least that’s where I lean,” 

said Dave Reed, co-owner of Forked River 

Brewing, the oldest operating craft brewer 

in London. “Lately there have been some 

cool, fun flavoured stouts too. It’s such a 

great platform, roasty, chocolaty, velvety, 

creamy vanilla flavours to have fun with. 

As for themes for the season, I 

think the best way to describe it is that 

decadence is the theme,” Reed added. 

Flavoured stouts that are fun for 

Christmas and throughout winter are 

a Forked River forte. These include 

Upper Thames Brewing’s Dark Side Chocolate 

Stout is thick and malty and derives its rich dark 

chocolate flavour from being aged on roasted 

Ivory Coast cacao nibs sourced from their 

Woodstock neighbour Habitual Chocolate . 

Chocolate Raspberry, a sweet stout that 

mimics the flavours of a Viva Puff cookie 

with sweet raspberry and chocolate. 

“It’s a great way to make connections 

with beers and flavours you may not 

immediately associate with beer, like a 

Viva Puff, Terry’s Chocolate Orange, or 

an After Eight, and those are flavours 

we have been playing around with lately 

in a sweet stout format,” Reed said. “We 

had done the Chocolate Orange in the 

past, so this time around it’s time for the 

Raspberry to take the stage.” 

Christmas beer and winter warmer 

releases start in November. Brewers 

across the region have worked with 

other flavours in seasons past, including 

gingerbread, butter tart, black forest 

cake and smoky wood. Hoppy bitterness 

disappears in favour of malt-forward ales 

that can get a sweet boost from brewers 

with the addition of honey, molasses or 

brown sugar. 

A defunct brewery in Kingston found a 

winner with Tannebomb Imperial Wit, 

with spruce for bitterness and cranberries 

for sweetness in a wheat beer base. 

Perhaps a true seasonal classic, and 

one that’s easily prepared at home, is 

wassail beer. The tastier cousin of cider, 

it’s made with brown ale such as the nutty 

Anderson Craft Ales Brown, red wine, 

cider, spices and apple slices served warm. 

There are various and varied recipes. 

Wassail is an old English word for 

“be well” and that’s what one of the 

area’s popular tiny breweries, Caps 

Off Brewing, wishes for its patrons 

anticipating the return of Wassail Ale. 

Last year, Caps Off brewed its own take 

on wassail, with a brown ale infused with 

mulling spices — imagine cinnamon and 

nutmeg — and christened it Pass 

the Hat. It was an apt name as 

money made from its sale was 

given to charity. Pass the Hat 

might be back for 2023. 

Another style right for the 

season is cuvee, a premiumpriced, 

high-quality beer that’s 

rested in barrels, sometimes 

several different barrels, for 

intense taste. 

Among local brewers working 

with barrel ageing is Forked River, 

which uses bourbon and white 

wine barrels to produce distinctive 

sours. 

If you think unusual flavours or 

high-alcohol coffee-and-dark-chocolate 

beers won’t please dinner guests or 

gift recipients, there are seasonal 

alternatives with sampler gift packs 

featuring multiple styles and, often, a 

merchandise bonus. 

For example, Railway City Brewing 

has a pack featuring its much-loved Black 

Coal Stout, as it returns for winter along 

with the straightforward Crew Premium 

Lager, the East Coast IPA Juice Caboose, 

and Elgin’s Finest Wee Heavy, a Scottish 

ale ideal for cold weather. A stylish Railway 

City toque is included. 

At yuletide, there’s room for lowalcohol 

or no-alcohol brews. Beers such 

as Lunchbox Lagered Ale by Harmon’s 

Craft Brewing, the brewed-in-London 

Triple Bogey Brewing’s Non-Alcoholic 

Lager and Bellwoods Brewery’s Non- 

Alcoholic Jelly King Dry Hopped 

Sour are among the popular choices for 

those who don’t want any buzz. The best 

selection is available through Designated 

Drinks (designateddrinks.ca) in London 

while select brands are at many grocery 

stores, including those that don’t sell 

“real” beer. 

Light or no-alcohol 

beers are a good 

option to start off 

a three-beer dinner 

party. Starting with 

a crisp four per cent 

alcohol beer with 

subtle fruitiness, 

such as Smooth 

Sailing Light 

Lager from Cowbell 

Brewing of Blyth, is 

a good choice. Follow 

this with an amber, 

such as Rusty Sled 

from Toboggan 

Brewing or Local 

117 from London Brewing. These taste 

wonderful when paired with a traditional 

turkey dinner. A rich dessert is best 

matched with a stout, such as the seasonal 

Crappy Tire Stout from Rusty Wrench 

Brewing of Strathroy, or Dark Side 

Chocolate Stout from Upper Thames 

Brewing in Woodstock. 

High-alcohol imperial stouts are best 

in a snifter glass, warmed by your hand 

or, in a pinch, a red wine glass. For light 

beers and ambers, a pint glass works well 

but looks a little too everyday for special 

occasions. A stemmed lager glass adds a 

touch of class. 

What’s on your Christmas beer menu? 

A light lager, an amber and a strong stout 

are excellent starting points. A Scotch ale 

— aka “a wee heavy” — a barrel-aged sour 

and a festive cranberry-infused beer round 

out the list for a selection that will leave 

guests impressed. 

GEORGE MACKE is a Southwestern Ontario 

explorer with a taste for local craft beer. 


THE BUZZ 

Culinary Community Notes 

New and Notable 

By BRYAN LAVERY 

We are 

pleased to revive 

“The BUZZ” and share 

news, including upcoming 

events, from our local culinary 

community — as much as we can 

fit — free of charge. Email your 

item to chris@eatdrink.ca 

with “BUZZ” in the 

subject line. 

Food Media 

Before the pandemic, I was the principal writer 

and food editor for Eatdrink magazine for 12 

years, helping to shape the magazine under my 

byline and behind the scenes. I am happy to see 

the return of Eatdrink in this new and updated 

format because there is so much good news to 

share and great food and drink stories to tell in 

upcoming issues. 

Good food media are necessary members of 

the culinary community. Like any considerate 

patron, we want to bring appreciation and sensibility 

to the table, but the food media’s mission 

goes beyond that. We must pass our unbiased 

impressions on to readers, while alerting the 

dining public to the diversity of choice on the 

culinary scene without hyperbole, airbrushing 

or white lies. Good reporting furnishes the 

reader with enough information and insight to 

make informed decisions, while helping arbitrate 

eating-out standards. If you don’t have good vital 

International Cuisines 

Food, identity and culture are bound together, 

so inadvertently insulting customs and cuisines 

you don’t fully understand is offensive. Personal 

opinions have their place, but those writing 

pseudo-reviews online should meet specific 

journalistic standards. Writers who make sweeping 

statements and articulate strong opinions 

but don’t have the broader knowledge or 

context to provide an argument with merit and 

weight are not credible sources of information. 

Furthermore, we don’t need lists segregating 

the restaurant diaspora. We must avoid the 

notion that “white” and “western” are the base 

standards. Capricious listicles used to fill a quota 

for representation are meaningless despite 

becoming ubiquitous among the influencers 

hired to promote our culinary scene. This is lazy 

and insulting to the restaurant community. 

The ravages of these last few years have 

reminded us that food and drink can confer 

status and entitlement to the economically and 

culturally privileged. We must take care not to 

perpetuate social inequality, offensive stereotypes 

or support cultural appropriation. When 

we write about food, the vagueness of the term 

“ethnic” and the expectation that it doesn’t 

food media, you don’t have the same degree of 

interest, enthusiasm and accountability. 

The Changing Scene 

The pandemic seems to have impacted 

acceptable behaviours in many facets of our 

lives, including dining out. Restaurant etiquette 

is straightforward: servers and other restaurant 

personnel deserve respect and should be 

treated with dignity, as should customers. 

Behave as any guest would, and don’t think it 

is your right to move the furniture around, take 

the flowers off the table home or tell owners 

how to run their business. Patrons should 

comport themselves with how they wish to be 

treated by restaurant staff. 

During the pandemic, five times restaurateurs 

were mandated to close their dining rooms and 

shut down their catering operations to prevent 

apply equally to people and cuisines associated 

with Europe or white Canada should give everyone 

pause. It is wholly subjective and nonsensical. 

Ethnic to whom or to what? Ethnic is a catchall 

term for non-white food used to devalue immigrant 

cuisine, and its associated stereotypes are 

derogatory, insensitive and unacceptable. 

Assigning lower prices for cultural foods 

undervalues those who cook it and their culinary 

heritage. One significant constraint is the 

perception it is only genuine if it is inexpensive. 

Until recently, immigrant cooks on the lower 

echelons of the social hierarchy were held captive 

by the insistence on cultural authenticity 

(read: cheap cuisine) and all that term implies. 

How a culture’s cuisine is valued is often seen 

in the status of those who cook it. And we must 

ask who decides what is “authentic cuisine?” 

There should be no distinction between immigrant 

and non-immigrant cuisine. Like its people, 

what is considered Canadian food is a wide-ranging 

mix of appropriated indigenous and immigrant 

cultures, traditions and tastes that have adapted 

to the people who have immigrated here and call 

this country home. At its best, authentic cultural 

exchanges are based upon a willingness to respect 

and value another culture’s traditions. 

the spread of the coronavirus. For employers, this 

meant laying off workers several times and many 

staff left the industry permanently. There remains 

a shortage of qualified people ready to join the 

restaurant labour force. 

Many establishments are still struggling, 

as business volume has not returned to prepandemic 

levels. Friends and colleagues who 

work at independent restaurants continue to 

operate carefully since reopening their doors 

to the public. For some, this meant reopening 

their dining rooms and patios with less seating. 

Many restaurants have opted to continue to 

offer contactless curbside delivery takeout or 

have pivoted to augment business by retailing 

specialty and grocery items. 

Restaurant closings are not unheard of, and 

there are always several factors involved. We 

can’t ignore the heavy impact of the current 

homeless crisis on restaurants, with such a large 

number of unhoused people in London’s core. I 

am cautiously optimistic that the City of London 

is on the verge of initiating transformative 

change for the most marginalized homeless 

community members. 

London 

Despite grave challenges, our culinary community 

continues to demonstrate their resilience. Since 

the last issue of Eatdrink, a number of new highconcept 

restaurants and cafes have emerged 

or been reimagined, including ANNDining, 

Sagi of Wortley, One on York, Pizzeria Madre, 

Yasmine’s, Lucy’s Pizza & Cocktails, The Mule 

(in the former Black Trumpet premises) and 

London Bicycle Café. There are more exciting 

changes in the works. 

Sadly, among the many changes to the local 

scene, some businesses have been shuttered. 

Perhaps most notably, we lost the beloved 

Budapest, and more closings are anticipated. 

Congee Chan Restaurant is a favourite 

known for its Cantonese dishes and congee. 

Shrimp dishes are a notch above most. This 

is traditional Chinese cooking combined with 

Canadian Chinese cuisine with Americanized 

versions of modern Asian specialties like deepfried, 

sweet and piquant General Tao chicken. 

They offer more than just congee and noodles. 


Order the lobster with ginger and green onion 

chow mien and the clams with black bean sauce. 

congeechanrestaurant.com 

Restaurateur Jess Jazey-Spoelstra continues to 

deliver cutting-edge and quality food experiences 

combined with extraordinary service, her forte 

and 30 | hallmark March/April as owner 2020of North Moore Catering, 

River Room and Rhino Lounge and co-owner of 

ingredients. The chocolate flavours change by 

Craft 

season, 

Farmacy 

or, just 

with 

because! 

chef Andrew Wolwowicz. 

We We anticipate educate that people Jazey-Spoelstra with their tea will choices make as 

an all exciting teas are announcement not the same. soon We are if all passionate goes planned. about the craftfarmacy.ca 

region and telling the local food 

story through our chocolates. Quality, 

Gnosh freshness restaurateur and authentic Joe Duby ingredients and partners make have 

opened our chocolates a second unique. location This at London’s paired with West 5 

development. sustainable, high We expected quality Belgian the longtime chocolate downtown 

allows 

location 

us to offer 

will cease 

a truly 

operations 

unique product. 

this fall. 

Customer satisfaction is key! We enjoy 

gnoshdining.com 

chatting with travellers and locals alike. 

Collaborating Behind the scenes with Kathy I love McLaughlin to experiment at the with 

new flavour combinations in the chocolate. 

Downtown London BIA, we are working to 

develop some unique Downtown Experiential 

Culinary Maryam Trails. Yaro Our first Wright offering is a self-guided 

Scratch Chef/Owner Bakery of and YaYa’s Patisserie Kitchen, Trail, London which 

includes yayaskitchen.ca Jill’s Table, Saisha’s Patisserie, Reverie, 

Rhino By Bryan Lounge, Lavery Pastry Culture, Happiness, 

Photo: Phong Tran 

Cofounder 

Maryam Yaro 

and 

Wright 

chef/owner Maryam Yaro 

Wright of YaYa’s Kitchen arrived in Canada 

in 2014. Earlier After this year, three Yaya’s weeks Kitchen in Toronto, won she 

and the her Ontario husband Southwest were off 2022 to Baker Innovative Lake in 

Nunavut 

Experience 

for five 

of the 

years, 

Year 

where 

Award 

she 

for their 

worked as 

a Lands Administrator. It was a culture shock 

coming Afro-Caribbean from Tula, Culinary Gombe Experience State, Nigeria, at the 

where Southern daytime Ontario temperatures Tourism Conference can exceed in 

45 Hamilton. °C degrees, Yaya’s to Nunavut, Kitchen is where a curated winter culinary 

temperatures space hosting can weekly drop Afro-vegan to 50° C. dinners. 

It 

Maryam 

was in 

and 

Nunavut 

Malvin 

that 

provide 

Maryam 

an opportunity 

learned how 

to delve into vegan culinary history within 

the global Black experience. A four-course 

tasting menu showcases foods of the African 

Sahel while sharing, connecting and preserving 

the history and culture of the African 

diaspora by showcasing their language, 

cuisine, traditions and heritage through food 

with its tastes, aromas, sights, sounds and 

preparations. yayaskitchen.ca 

ED82 2-28-cm.indd 30 

eatdrink.ca |@eatdrinkmag 

Dinner Tues–Sat 5–10 

Sometimes Lunch people Friday are 11:30–2:30 skeptical until they 

try it! Lime Sunday and Pre-order basil are Ready-to- a combination that 

puzzles many. Heat & Serve Menu 

Chocolatea 432 Richmond just celebrated Street our 5th anniversary. 

I recently at Carling started • London Truffle Camp which ALWAYS has 

a 3-course 

become a hit. We have been nominated prix and fixe I menu 

am a finalist with Ontario’s Southwest for option an 

Innovation 

davidsbistro.ca 

Award. Without trying I have created 

a following that has people driving from 

other areas strictly for my chocolate. 

I would Grace say, Restaurant, you love Grace what Bodega, you do and Black have Walnut 

a personal 

Bakery 

support 

Cafe, London 

system, 

Bicycle 

take the 

Cafe 

leap 

and 

of 

Covent 

faith. Translate the love into your business 

and your 

Garden 

customers 

Farmers’ 

will 

Market. 

love it too. 

Next will come a Holiday Traditions Trail, 

which will dovetail with a “Downtown for the 

to fish. Holidays” With her campaign husband, in she November started and hosting December 

communitybuilding dinners highlighting local 

fish and 

this 

also 

year. 

game 

downtownlondon.ca 

hunted by her husband, 

which Speaking she prepared of the with Black authentic Walnut Bakery Nigerian/ Cafe, the 

Sahel spices for community dinners. 

much-lamented original location in London’s 

After five years in Nunavut and with 

Maryam Wortley pregnant Village with will be her rebuilt third after child, a the devastating 

family fire relocated earlier this to year. London blackwalnutbakerycafe.com 

and purchased a 

house, sight unseen. They decided to continue 

hosting Since their I last traditional wrote for Eatdrink, dinner and my posted company, 

the event Forest on City Facebook. Culinary The Experiences, response won was 

surprisingly the Culinary positive Tourism and Award 20 people of Excellence attended 

their just first as dinner. the pandemic This was began. the beginning We are back of 

YaYa’s ( forestcityculinaryexperiences.ca) Kitchen, which has since evolved after into being 

a chefdriven, communitybuilding popup 

featuring 

put on 

a 

hiatus 

multicourse 

for two 

meal 

years. 

for 

More 

40 

recently, 

people. 

I 

The returned experience to the is kitchen unique at because Blackfriars it features Bistro and 

a familystyle Emporio. communal blackfriarsbistro.com table and storytelling, 

with an elevated dining atmosphere where 

patrons My former dress semiformally. Eatdrink colleague The focus Terry-Lynn of the(TL) 

evening Sim is opened on food Mamasim and conviviality. at Adelaide You’ll and be Grosvenor 

introduced Streets, to beside each course The Pristine by the Olive. host of TL the and her 

popup. husband Maryam Dave and offer a team quality of comfort volunteers foods cook from 

and serve 

heat-and-serve 

the meal based 

one-pan 

on 

meals 

the authentic 

such as lasagna, 

Black experience. The bimonthly cultural 

cottage pie, • mac Family-owned 

experience takes place and at the cheese & 

London and operated chicken Food pot pies 

Incubator smoked in Old • proteins Beautiful 

East Village. like patio baby on back Thames ribs, meatloaf, River 

Wright brisket is and the • pulled eldest Catering pork. of four and mamasim.ca 2 siblings well-appointed and 

now has four children private of function her own. rooms YaYa’s available 

Kitchen At T.G.’s means Addis • “older Family-friendly Ababa sister’s Restaurant, kitchen” (Kids chef/owner Menu in Available) 

Hausa, T.G. one guides of over the 300 uninitiated Nigerian to select languages. from a menu 

Wright of outstanding has been cooking and perfectly since she prepared was eight Ethiopian 

years specialties old and grew that up are surrounded elaborately spiced. by the Some of 

diverse flavours of Nigerian/Sahel cuisine. 

my favourites are flavoured with a rousing darkred 

hot and sauce specialties (berbere.) from Selections the hundreds include of fan- 

The dishes find inspiration in the diversity of 

cuisines 

ethnic tastic groups pulses that (such comprise as red lentils, Nigeria. chickpeas Maryam and 

explains, yellow “You split can peas) go and from exceptional one village plant-based to 

another, dishes or seasoned just down with the complex road, and spice the blends. food is 

entirely 

Sharing 

different.” 

platters are presented as ensembles and 

eaten with pieces of injera, a crepe-thin spongy 

flatbread with an enticing sourdough flavour. 

tgsaddisababarestaurant.com 

2020-03-03 12:50 AM 

Chef Brian Sua-an recently partnered with chef 

Joseph Tran to reimagine and reboot Reverie 

so he can focus on his latest endeavour, Saisha’s 

Patisserie, which features French-inspired patisserie, 

croissants, cakes and great coffee sourced 

from Norway. Look for exquisite offerings such as 

Private 

Second Floor 

Party Room 

Available 

Simply the finest authen 

available in th 

NOW OPEN! 

serving locally sourced 

food since 2017 

HAPPY HOUR FEATURES 

Half Price Oysters, Select Drinks & Apps 

Tuesday–Friday from 3:30–5:30pm 

TUES–SAT • Family-Owned Lunch & Dinner & 11:30am Operated to Close 

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• Beautiful patio on Thames River 

• 449 Catering Wharncliffe and 2 well-appointed 

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• Family-friendly 

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231 King Street W 

fleur de cao, plaisir sucrè, pistachio Paris-Brest, 

Basque cheesecake, Framboise, and chou-chou. 

Tran, a skilled chef with experience and competition 

wins worldwide, features Pacific Rim cuisine in 

519-360- 

Open for Dinner Daily / Lu 

the recently renovated premises, where he blends 

foods and cooking methods with mammamariasr 

influences from 

Korea, Japan, Vietnam, and Eastern Asia. Tran’s 

creative menus showcase a combination of multicultural 

and hybrid influences, resulting in unique 

and flavorful fusion dishes. reverierestaurant.ca 

One on York is situated in the building long occupied 

by the former Michaels On The Thames. 

Billed as a unique fine dining experience, they 

offer classic dishes with a twist, fresh ingredients 

and excellent customer service. The renovated 


establishment features an inviting ambiance with 

live piano on Thursday nights and a semi-private 

area which holds up to 40 people . One on York 

faces the Thames River, and patrons can request 

seating with a view. oneonyork.com 

Yasmine’s is the real deal in Lebanese cooking. 

Kick off your meal with a tantalizing trifecta 

of hummus, beetroot, avocado and classic 

creamy with nutty ground sesame paste. Kibbeh 

Nayyaeh is a raw beef (They call it pate.) with 

basil, onion, mint and bulgur, drizzled with extra 

virgin olive oil. Thin slices of salty white grilled 

halloumi cheese sprinkled with lemon juice came 

with chopped lettuce and tomatoes, making a 

fresh and pleasing starter. The outstanding Shish 

Tawook plate features charbroiled skewers of succulent 

marinated chicken. yasminesrestaurant.com 

Sagi of Wortley (pronounced sa-ji) showcases 

their interpretation of a repertoire of global 

culinary offerings inspired by travels and cultures 

that have influenced the owners. The cooking at 

Sagi of Wortley is not expressed in or identified 

by a single set of flavours but is a melting pot of 

Asian cultures. One thing that unites the fusion of 

disparate Asian traditions is emphasizing textures 

and bold, vibrant flavours. sagiofwortley.com 

Pizzeria Madre continues its virtuous legacy of 

naturally leavened, bubbly-edged, thin-crust pizza 

with seasonally inspired toppings in a new location 

on York Street. The owners continue to mesh with 

the culinary world’s continuing reverence for all 

foods that are authentically and gastronomically 

Italian. This is in relatively short supply in London, 

despite a plethora of pretenders and knockoffs. 

Madre offers walk-in dining and takeout; they do 

not take reservations. pizzeriamadre.com 

Old East Village 

Despite construction, great things continue to 

unfold in London’s Old East Village. A pervasive 

sense of inclusive community has made the O.E.V. 

a prime destination for entrepreneurial innovation. 

Just off the beaten path and in and around the 

walkable main Dundas Street corridor, the area 

is a hotspot for culinary incubation indie startups 

and a magnet for arts, culture and a thriving music 

scene. Visitors always look for authentic experiences 

when they travel, to connect with their surroundings 

and live like locals. 

Make your way down Dundas Street for one 

of the tastiest experiences in town, the O.E.V. 

Dumpling Trail. Let Momos at the Market introduce 

you to “momos” — the dumplings of Nepal 

— or stop in at Unique Food Attitudes (celebrating 

10 years in business) for “pierogies,” Polish 

dumplings. Tony’s Pizza, a venerable family-run 

Italian restaurant since 1961, features Italianinspired 

panzerotti. Mexico and Korea also have 

their versions of the dumpling for you to continue 

to feast around the globe. 

The groundbreaking Root Cellar Organic Café 

is gone, and in its space is DoughEV, whose decadent 

doughnut flavours are seasonal, nostalgic 

and made with handmade toppings. They also 

feature an exciting coffee program. doughev.com 

Across the street, chef Rob Howland, a chef 

and pastry chef turned secondary school teacher, 

has opened Baker’s Table and Pastry Co. 

( bakerstablelondon.ca) in the East Village Market 

at 630 Dundas Street. This is also home to the 

stalwart Willie’s Café, a staple in the London food 

scene for over 30 years. Owner Ian Kennard has 

expanded breakfast, lunch and catering operations 

with more tables, comfy chairs and a new cozy 

dining area at the front of the building previously 

occupied by Fire Roasted Coffee. Willie’s continues 

to provide catering services focused on office 

and corporate lunches. williescafeandcatering.com 

Check out The Hungary Butcher, featuring 

local grass-fed meat, Halal chicken, ketogenic, 

paleo, and gluten-free options. There are over 

40 kinds of handmade sausages, traditional 

Hungarian salamis and smoked sausages on offer. 

At the Chinese bakery So Inviting (876 Dundas 

Street), hospitable owners Yamei Min and Youjin 

Wang offer a variety of savoury handmade 

dumplings (pot stickers) that include beef, 

chicken, pork, and vegetable. Another notable Old 

East Village hotspot is the ethical scratch Artisan 

Bakery. A breakfast and lunch menu is made fresh 

in store, but a rich assortment of items are 

available for preorder and pickup on specific days. 

artisanbakerylondon.com 

The Old East Village Libation District features 

craft brewers such as Anderson Craft Ales, 

London Brewing (still a worker-owned enterprise 

despite the shorter name), Powerhouse Brewery, 

Dundas & Son’s Brewing, and craft distilleries 

Paradigm Spirits Co., which opened their doors 

in December 2020 at 100 Kellogg Lane and Union 

Ten Distilling Co., on the Dundas Street strip. 

The Market at Western Fair District is a vibrant 

hub in the heart of Old East Village, bringing 

together community, food artisans and indie 

startups. Two floors and more than 90 vendors 

make up The Market, each with unique product 

offerings. The Market operates on Saturdays and 

Sundays and features fine retailers such as The 

Village Meat Shoppe, Loco Fields, The Butcher’s 

Wife, and Stratford’s Downie Street Bakehouse. 

Heidi and Bill Vamvalis have served authentic 

Greek food and traditional English-style fish 

and chips (We love the halibut.) at Mykonos, 

their Adelaide Street location, for over 40 years. 

Mykonos has an extensive menu of casual Greek 

fare, but who can resist the Mykonos platter featuring 

many of the house’s signature appetizers? 

mykonosrestaurant.ca 

16 TH ANNUAL 

JANUARY 12–13, 2024 

SAMPLE THE FINEST CUISINE, 

WINES, BEERS, SPIRITS & ENTERTAINMENT. 

Tickets on sale Nov 1 st 2023 at 

WE’RE BACK 

LONDON! 

Recognized as one of Ontario’s 

Top 100 Festivals and Events. 

The London Wine & Food Show 

is thrilled to be back after 4 years. 

Cheers to all of our fans 

for making this possible. 

#LdnWineFood 

WESTERNFAIRDISTRICT.COM 


Lucy’s Pizza & Cocktails is one of Richmond 

Row’s trendy new restaurants. The urbane yet 

unpretentious Italian-inspired hot spot features 

a stylish dining room with high-top seating, 

neon and a white marble-clad bar. Lucy’s 

talented mixologists serve innovative craft 

cocktails. The cooks serve pasta bowls and perfectly 

scorched Neapolitan-style pizzas from the 

open-concept kitchen. After 10 p.m., the space 

transitions into a lounge-style venue where a 

local D.J. spins until the early morning. 

instagram.com/everyoneloveslucys 

ANNDining is slightly off the beaten track in a 

quiet corner of downtown London, offering free 

parking, a seasonal patio, spacious indoor dining, 

drop-dead gorgeous cuisine and sensational 

cocktails. As avid travellers, the owners feature 

cutting-edge dishes from around the globe, 

presenting their interpretation of the foods, 

flavours and textures they love and recommend 

sharing their dazzling plates. ANNDough provides 

customers with delicious, whole wheat sourdough 

pizza baked in a stone oven. anndining.com 

IVY Ristorante is brought to you by the owners of 

100 Kellogg and is one of London’s most beautifully 

appointed white-linen restaurants, featuring 

a seasonal menu and a fantastic wine cellar. 

Located on Oxford Street just west of Adelaide 

Street, there is free parking and a complimentary 

half glass of prosecco and amuse bouche on 

arrival. ivyristorante.com 

Garlic’s of London exemplifies the transcendent 

synergy between authentic, chef-driven culinary 

craftsmanship and meticulously procured 

ingredients imbued with contemporary twists 

on time-honoured classics. The culinary team 

led by owner Edo Pelhij and Chef Neil Rampone 

has a thoughtful, respectful edge, and their 

menus take inspiration from local products. 

Garlic’s is celebrating its thirtieth anniversary 

this December, a rare and remarkable feat. 

garlicsoflondon.com 

Owner Marvin Rivas defines cool with his Latin 

American-inspired Che RestoBar. This stylish 

hotspot has a “gallery” ambience featuring 

exposed brick walls, an extended granite bar, massive 

contemporary light fixtures, contemporary artwork 

and a stunning ivy-covered “secret garden” 

patio. The style is upscale, but the mood is casual 

and upbeat. Rivas and his food-savvy servers are 

friendly and knowledgeable. cherestobar.ca 

The stellar La Noisette bakery’s retail location 

on Oxford St E has permanently closed as its 

wholesale business becomes the primary focus. 

lanoisettebakery.com 

Happiness features Olha and Anatolii Prytkova’s 

European-style coffee and scratch baking 

including seasonal and specialty cakes, French 

macarons, cupcakes and chocolates. A selection 

of high-end doughnuts include pistachio, crème 

brûlée, salted caramel, mango and passion fruit. 

Exceptional Food. Outstanding Service. 

Private 

Dining 

Available 

In Museum London 

421 Ridout St. N 

Coffee for their espresso-based drinks comes 

from craft roaster Hatch. myhappiness.ca 

Boxcar Doughnuts is one of London’s only handcut, 

hand-decorated, fresh and delicious artisanal 

doughnut makers. It’s a love affair and started as 

an idea alongside the CommonWealth Coffee 

Co. located across from the Grand Theatre. 

boxcardoughnuts.ca 

In mid-September, Forrat’s Chocolate Lounge 

Masonville, after trying to remedy the damages of 

the pandemic, lost the battle, and the Masonville 

location permanently closed. Forrat’s Dundas 

Street chocolate shop location expects to reopen 

by November and bring a new, delicious, and more 

accessible chocolate experience. forrat.ca 

Grace Bodega is downtown London’s cafe, 

consignment wine bar, bakery, and fresh market. 

Pastry chef Roger Porcellato is passionate about 

baking artisanal bread and crafting pastries. 

There is a dedicated focus on creating all things 

in-house. Next door, Grace Restaurant makes 

us rethink food and restaurant policies in fresh 

and meaningful ways. The cuisine is modern 

Canadian, drawing on classic French traditions 

and techniques, infused with global influences 

and local flavours. A certified sommelier is on the 

premises, and the wine list offers exciting pairing 

opportunities. gracelondon.ca 

Restaurateurs Vanessa and Pete Willis continue 

to make The Church Key a perfect spot to bring 

out-of-town guests. The busy downtown gastropub, 

across from the Grand Theatre, offers 

farm-to-table cuisine and an impressive selection 

of craft beers. The chefs follow contemporary 

British traditions by specializing in traditional 

food prepared with innovation and finesse. Try 

the braised Ontario lamb shoulder in ginger curry 

sauce on coriander-scented jasmine rice with 

cucumber raita and cilantro. Thechurchkey.ca 

David’s Bistro presents classic regional Frenchinspired 

specialties and has developed a solid 

and rustic culinary signature. French cuisine 

is all about tradition and consistency; nobody 

does it better night after night. The bistro is a 

venerated downtown culinary landmark with its 

NORTH MOORE CATERING LTD 

THE RIVER ROOM CAFE & PRIVATE DINING 

THE RHINO LOUNGE BAKERY | COFFEE SHOPPE 

www.northmoore.ca | www.theriverroom.ca 

519.850.2287 River Room | 519.850.5111 NMC /Rhino Lounge 

Your love of all things Italian 

begins at 

Gift Cards 

Available 

Book Now for Your Holiday Party! 

Open Monday–Saturday for Lunch & Dinner 

Closed Sundays 

• HWY 401 & 4 • 

519-652-7659 pastosgrill.com 

extensive and ever-changing chalkboard consignment 

wine selection. David Chapman is officially 

semi-retired but still on hand for dinner service, 

offering his informed and gracious hospitality. 

David’s serves dinner Tuesday through Saturday, 

lunch only on Fridays and is continuing to offer 

their heat-and-serve dinner menu on Sundays. 

davidsbistro.ca 

The in-house scratch bakery at The Rhino 

Lounge at Museum London is the purview of 

über-pastry chef Michele Lenhardt, who brings 

bakery offerings to a new level. Have you had 

her take on the Cronut yet? It is only available on 

Thursdays. rhinolounge.ca 


Meander to Manuela Frongia’s Blackfriars 

Bistro (The irrepressible Betty Heydon retired in 

2020.) and its adjoining Emporio (combination 

gourmet food store and bakery), a few blocks 

from downtown, over the Blackfriars Bridge. 

Noted chefs Dani Murphy, Lilianna Oliva- 

Hernandez and Jacqui Shantz are a solid culinary 

and catering brigade. Sunday brunch has 

launched and Blackfriars operates one of the 

busiest upscale catering operations in the city. 

blackfriarsbistro.com 

Skål International London is an travel and 

tourism association that counts many local 

restaurateurs, hoteliers, a winery and local DMOs 

among its membership. Skål International, with 

over 306 clubs in over 76 countries, is the only 

international body uniting all travel and tourism 

industry branches. Established in 1975, the London 

chapter is an active organization, providing 

its members with a wide range of networking 

and social events, including business dinners in 

London, plus national and international exchange 

visits with other Skål Clubs and representation 

during the World Travel Market and other global 

travel and tourism trade shows. london.skal.org 

Around the Region 

The iconic Red River Cereal brand turns 100 years 

old in 2024. Only a few brands in Canada have 

reached the century mark, and legendary purveyors 

Arva Flour Mills will be celebrating this milestone 

in various ways. Arva will launch Red River 

Cereal 7 Grain this fall, joining the “Original” and 

“Cream of Wheat” Red River family of hot cereal 

offerings. In July, the historic 204-year-old mill 

launched a line of gluten-free pre-mixes. Products 

include Bean Brownie Mix, Spicy Carrot Cake Mix 

and All-Purpose Flour that can be substituted oneto-one 

in nongluten recipes. arvaflourmill.com 

Are you looking for a unique dining experience 

in a charming setting? Look no further than 

Stratford 

The culinary scene in Stratford continues to 

ramp up, but I am still mourning the loss of the 

groundbreaking Red Rabbit in the summer of 

2022, after seven wonderful years. El Cactus Taco 

Shop, Lovage, Bluebird Restaurant & Bar and 

ELIZABETH. are some of the more recent and 

notable neighbourhood restaurants. 

ELIZABETH. is a neighbourhood restaurant with 

an open kitchen, featuring elevated cuisine in the 

heart of downtown Stratford. (The capitalization 

and period are not typos.) Operated by chef/owner 

Brian Clarke and his partner Sarah Sylvester, 

the renovated 38-seat restaurant is named after 

Clarke’s grandmother, who was adamant that he 

never set foot in her kitchen. ELIZABETH.’s chefdriven 

menu frequently changes on the availability 

and seasonality of local ingredients. They are a 

living wage restaurant building a solid reputation. 

elizabethstratford.ca 

58 LifestyLe 

LIFESTYLE 

November/December 

FEATURING EATDRINK 2023 NOVEMBER/DECEMBER 2023 

Indian Restaurants 

Many factors converged in the last few years 

to fuel a hotbed of new Indian restaurants in 

London, such as Bombay Bistro, Charminar 

Indian Cuisine, Mint Leaves, Kothur Indian 

Cuisine, Gulmohar, India House and Karahi 

and Grill. Among these factors are the growth 

of interest in plant-based cuisine, an influx of 

Indian and Pakistani students, an increased 

appreciation of Indian cuisine and a desire by 

longtime Indian food lovers for greater choice. 

Indian cuisine is recognized and lauded for 

its diversity. Until recently, London had a long 

tradition of formal Indian restaurants, overseen 

by chefs who learned to present their regional 

cuisine in a fine-dining idiom through rigorous 

training in India’s extensive system of hotel 

kitchens. A good example is the excellent 

Massey’s Fine Indian Cuisine on King Street. 

Chef Patson Massey shows his expertise by 

combining and roasting exotic, subtle and complex 

spices, bestowing and building flavours to 

significant effect. Various plant-based offerings 

and classic favourites include smoky-spiced 

the Feast ON-certified (awarded to a business 

with proven sourcing of Ontario-grown food 

and drink) Eddington’s of Exeter. Chef James 

Eddington is known for his contemporary casual 

fine cooking with a rustic charm, using only the 

freshest seasonal ingredients. eddingtons.ca 

The fifth generation of the Crunican Orchards 

family business have launched the Generations 

Cider Co., with three different blends of hard 

cider named to recognize their family’s legacy: 

1910 Original, Back Forty, and Fifth Branch. These 

are all dry ciders, made with apples from their 

Elginfield (just north of London) orchards, with 

no added sweeteners. crunicanorchards.com 

Arron and Bronwyn Linley’s bistronomy-inspired 

Bluebird Restaurant & Bar menu features 

“thoughtful, curated dishes that combine 

seasonality and Stratford’s unique agricultural 

landscape.” Like a traditional French bistro, the 

concept promotes “neighbourhood-level charm.” 

Still, the menus are flexible, bridging the gap 

between classic casual fare (snacks, small and 

large plates) and original gastronomic riffs on 

local ingredients. The menu is paired expertly 

with a compact, accessible wine and cocktail list. 

bluebirdrestaurant.ca 

Olive Your Favourites saw a new generation take 

the reins of the family business. Aaron Bayer, 

son of the original owner Michelle, has retained 

OYF’s supplier of fresh extra virgin olive oils, 

naturally infused olive oil and balsamic vinegars 

and is back to offering full tasting experiences. 

oliveyourfavourites.com 

baingan Patiala, everything tandoori, butter 

chicken, nann, and various exotic accompaniments. 

masseys.ca 

Udupi Krishna is a favourite downtown 

gem serving traditional Southern and northern 

Indian vegetarian cuisine with varieties of dosas, 

uttapams, idli, thali, and plant-based curries 

with options for Jain, vegan and gluten-free 

dishes. Incidentally, they serve the best sambal 

in the city, and menus are entirely nut-free. 

udupikrishna.ca 

With Diwali approaching mid-November, I 

recommend our local Rajdhani Sweets franchise 

for kaju burfi, koya burfi, motichoor laddu, pink 

chum chum, dry fruit roll, kalakand, gujia and 

milk cake. rajdhanisweets.ca 

Currys is a long-standing spot for East 

Indian foods with warmly painted walls, cushioned 

benches and low lighting. I recently ran 

into owners Pramod and Susan on a Tourism 

London FAM (familiarization) tour and was 

reminded they have been welcoming diners 

to their Wellington Street location since 1985. 

curryslondon.com 

The Old Imperial Farmers’ Market in Aylmer 

launched in August 2022 and has already built a 

strong year-round following. Running Saturdays 

from 8–3, you’ll find live music and familiar faces 

such as Harbourtown Fudge, Pepper Tree Spice 

Co., La Noisette Bakery and Mamasim (prepared 

meals) and a range of fresh vegetable stands, 

butcher shops, and more. A weekly Christmas 

Market starts November 18, with a one-time 

Christmas Night Market on Friday, December 15. 

oldimperialfarmersmarket.ca 

Oxford County continues to celebrate everything 

cheese, especially with the popular self-guided 

Cheese Trail. The Cheesy Cow Co. opened in 

Woodstock, and sells boutique cheese, meats 

and other treats (cheesycow.ca). New cheeses 

in the county include Haloumi from Red Dragon 

Dairy, Red Leicester and Gloucester from Golspie 

Dairy, and Feta from Gunn’s Hill Artisan Cheese. 

tourismoxford.ca 

Fidos are going gourmet at Barkin Boujee in 

Ingersoll. This new shop has everything for dogs, 

from frozen fish to ready-made raw diet food. 

barkinboujee.ca 

Last, have we ever recommended arena food 

before? The Ingersoll Arena canteen has gone 

international with Hanak Foods, who have added 

Nigerian halal cuisine to the burgers and fries menu. 

Choices include samosas, jollof and chin chin, and 

online ordering and delivery is available if you 

don’t want to eat at the rink. hanakfoods.ca 

A quintessential entrepreneur, BRYAN LAVERY is 

a writer, chef, restaurateur, experience developer, 

Tourism London Board member, Skål International 

London member and mentor to a community of 

experiential tourism innovators. 

ethicalgourmet@yahoo.com

BUSINESS PROFILE 

HAPPINESS FOR 

THE HOLIDAYS 

European-style baking and 

treats made from scratch 

Being called “a hidden gem” in downtown 

London is both a glowing endorsement 

and an indication that you might have 

a smaller profile than you wish. While 

Olha and Anatolii Prytkova’s charming 

Happiness Coffee and Desserts has 

built a steady client base and recently celebrated 

its fifth anniversary, they are keen to be better 

known to Londoners who appreciate high quality 

baking and beautiful presentations. 

Originally from Ukraine, this family-owned 

business bakes all of their European-style desserts 

from scratch, including exquisite 

specialty cakes, cupcakes, donuts, 

and chocolates. There is always 

an enticing array of decadent 

and not-too-sweet little treats in 

the shop’s sparkling showcase, 

ready-to-go, or pick a comfy seat 

in the clean and bright café space. 

A generous seasonal patio under a sky-blue canopy 

augments the welcoming interior, with table space 

to accommodate singles or groups. 

Of course, there is great coffee too, as well as an 

interesting selection of teas, cold drinks, and even 

champagne! Happiness is fully licensed, so enjoy 

your favourite beverage with a great dessert. Fresh 

sandwiches, a variety of croissants, Belgian waffles 

and other heartier fare is also available. 

Order ahead for unique special orders. Custom 

mousse cakes, cheesecakes, 

cupcakes or donuts 

can be designed to fit your 

party theme or colour 

scheme. Prettily boxed 

collections in a variety of 

quantities and styles make 

ideal corporate or hostess 

gifts and will be well 

received by anyone. 

In the European tradition, 

Happiness dials back the sugar 

and ramps up the style with 

beautifully elegant creations 

Want to leave a lasting impression? 

Custom-printed sweets delight the taste 

buds while offering the perfect canvas 

for your message, 

limited 

only by your 

imagination. 

Whether it’s for 

corporate events, 

weddings, birthdays, 

or just to 

add a touch of magic in an unexpected 

way, let Happiness turn your vision into 

delectable edible creations! 

Happiness has unique 

options to suit any budget. 

Stop by or reach out and 

let them make your day — 

and your holidays and 

gatherings — truly special. 

Anatolii and Olha Prytkova 

HAPPINESS COFFEE & DESSERTS 

• FOR MORE INFORMATION • 430 Wellington St, London • 519-204-2854 • happiness.ca 


RECIPES 

Anna Olsen’s Baking Wisdom 

The Complete Guide: Everything You Need To Know To Make You 

A Better Baker (With 150+ Recipes) 

By Anna Olsen 

Review and Recipe Selections by SUE GORDON 

Whether you’re new to 

baking or a seasoned 

expert, this hefty 

464-page how-to tome 

has plenty to offer as 

it guides you through 

simple to difficult baking experiences. 

Early chapters in the beautifully 

organized Baking Wisdom, by renowned 

Canadian celebrity chef Anna Olsen, 

outline the essentials of baking with 

informative tips. She then moves through 

pies and tarts; pastries; cakes; custards 

and creams; confections; cookies and 

bars; and ends with breads. 

Olsen’s instructions include clear and 

easily understood steps. I tried the two 

recipes we’ve included here, with an eye 

on useful items for the upcoming holiday 

season. I found her baking times consistently 

accurate and trustworthy. Anna 

has ranked these two as “simple” and I 

would agree, especially given how clear 

her directions are. The book includes 

many that are “more involved” or “complex” 

but she also includes “bites of wisdom” 

that refer back to earlier chapters 

that carefully outline specific and sometimes 

challenging techniques. Anna also 

shares how to store your finished products 

and it is a good idea to read all the 

steps before you start. Refrigeration time 

for cooling is part of many of the recipes, 

so get some shelf space ready. 

The following recipes turned out well for 

me. They had strong visual appeal on the 

table, and both had rich, unique flavours. 

I served the Torta Tenerina for guests and 

for a more holiday look, I garnished the 

cake with some sliced strawberries and 

sparkly sprinkles. That worked well, but I 

have no doubt the blueberries and blackberries, 

as shown in the book, would also 

be perfect. I sent part of the Torta home 

with our appreciative guests. 

When I made the Snowball Cookies a 

couple of days later, I rolled more than a 

few in icing sugar for tasting but put the 

rest in the freezer for the holidays. We 

loved them and, as Olsen points out, a 

little jar of these would make a lovely 

hostess gift. 

Each recipe has an outstanding 

photo of the finished product, something 

I really appreciate. Baking Wisdom is the 

kind of cookbook that you can enjoy 

reading for pleasure while learning about 

the art of baking. If you’re like me, you’ll 

be dreaming about what to bake next. 

Flourless Chocolate Torta Tenerina 

This dense and rich single-layer chocolate cake 

hails from Ferrara in the Emilia region of Italy, 

and it is for the true chocolate lover. Making 

this cake is similar to making a brownie, except 

that whipped egg whites are folded in before 

baking. The result is a cake that 

is more delicate and refined 

than a brownie but still intensely 

chocolaty, fulfilling to serve on 

its own or with a handful of fresh 

berries. 

MAKES: one 9-inch (23 cm) torte 

SERVES: 12 to 16 

PREP TIME: 20 minutes, plus 

chilling 

COOK TIME: 25 minutes 

SIMPLE 

BITES OF WISDOM: 

How to melt chocolate (p. 41), 

How to whip egg whites (p. 34) 

INGREDIENTS 

12 oz (360 g) dark baking/ 

couverture chocolate 

2/3 cup (160 g) unsalted butter, 

cut into pieces 

2/3 cup (140 g) granulated sugar 

½ cup (60 g) Dutch-process 

cocoa powder 

2 Tbsp (15 g) cornstarch 

½ tsp fine salt 

2 Tbsp (30 mL) 2% milk 

4 large eggs, separated, at room 

temperature 

SUE GORDON has taught baking to high school 

students, including running an alternative school’s 

commercial bakery in Carcross, Yukon. Now a 

retired nurse and educator, she is enjoying trying 

new things in her kitchen and garden. 

1. Preheat the oven to 350°F (180°C). Grease a 

9-inch (23 cm) springform pan. Line the bottom 

of the pan with parchment paper and coat the 

sides of the pan with sugar, tapping out any 

excess. 

60 LIFESTYLE LifestyLe November/December FEATURING EATDRINK 2023 NOVEMBER/DECEMBER 2023

2. Melt the chocolate and butter in a metal bowl 

placed over a pot of barely simmering water, 

stirring constantly until melted. Remove the 

bowl from the heat and allow to cool while 

preparing the other ingredients. 

3. Combine the dry ingredients. Whisk the sugar, 

cocoa powder, cornstarch and salt together to 

remove any lumps in the cocoa. Using a spatula, 

stir this mixture into the melted chocolate followed 

by the milk. Add the egg yolks to the chocolate and 

stir again. The mixture will be a thick paste. 

In a recipe that includes flour, I typically sift the 

dry ingredients before adding them to the batter. 

Here the coarse granulated sugar easily breaks 

down any lumps in the cocoa powder when you 

whisk everything together. That means no sifting is 

needed—and there’s one less tool to use and wash. 

4. Whip the egg whites and fold into the batter. 

Using a stand mixer fitted with the whip 

attachment, whip the egg whites on high speed 

until they hold a medium peak when the beaters 

are lifted. Fold the whites into the chocolate in 

two additions, folding well after each one. The 

Walnut Snowball Cookies 

Sometimes called Russian tea cakes or Mexican 

wedding cookies, these tender and buttery little 

shortbread cookies are made with finely ground 

nuts. The cookies are shaped into balls and rolled 

in icing sugar, ensuring a snowstorm of powdered 

sugar on the front of your shirt with every bite. 

MAKES: about 4 dozen cookies 

PREP TIME: 20 minutes, plus chilling 

COOK TIME: 20 minutes 

SIMPLE 

BITES OF WISDOM: 

Glossary of ingredients—Nuts & seeds (p. 11) 

egg whites will deflate a little as you fold them 

in. Scrape the batter into the prepared pan and 

gently spread to level the batter. 

5. Bake the cake for 20 to 25 minutes, until the cake is 

set just an inch (2.5 cm) around the edge but is still 

very jiggly in the centre. Cool the cake completely 

in its pan on a rack; the centre of the cake will 

immediately begin to collapse. Chill the cake for at 

least 2 hours. Remove from the pan to serve. 

This cake collapsing in the centre as it cools is 

expected. After 20 minutes of baking, the centre 

of the cake will appear very fluid still, but don’t 

be tempted to bake it any more than 5 minutes 

longer. If you do, the outside of the cake will be 

dry and crumbly once cooled. The large quantity 

of chocolate in the recipe needs time to cool and 

set, which is why the cake will seem underdone 

when you pull it from the oven. 

The cake will keep, well wrapped, in the fridge 

for up to 4 days. Pull the cake from the fridge 30 

minutes before you plan to serve it. 

INGREDIENTS 

12/3 cups (170 g) untoasted walnut halves 

12/3 cups (250 g) all-purpose flour, divided 

1 cup (225 g) unsalted butter, at room 

temperature 

½ cup (65 g) icing sugar, plus extra for rolling 

the cookies 

2 tsp vanilla extract 

½ tsp fine salt 

1. Pulse the walnuts with 2/3 cup (100 g) flour in a 

food processor or mini chopper until the nuts 

are finely ground. Set aside. 

Pulsing the nuts with flour will prevent the nuts 

from turning into a 

paste. You can certainly 

use the same measure 

of pecan halves or 

unsalted shelled 

pistachios if you wish. 

2. Beat the butter and 

sugar. Using beaters or 

a stand mixer fitted with 

the paddle attachment, 

beat the butter for a 

minute to fluff it up. Add 

the icing sugar, beating 

well on medium-high 

speed until fluffy again, 

scraping the bowl often. 

Beat in the vanilla. 

3. Add the dry ingredients. 

Add the nut mixture, 

remaining 1 cup (150 

g) flour and the salt 

and mix on low speed 

until the dough comes 

together. 

4. Portion the cookies. 

Turn the dough out onto 

a work surface, knead 

into a ball and flatten it 

slightly. Cut the dough 

into four pieces and 

then divide each quarter 

Anna Olson is the internationally known 

host of Food Network Canada’s “Bake 

with Anna Olson” and the author of ten 

bestselling cookbooks. 

into 12 little pieces. Shape each piece of dough 

into a ball between your palms and place onto 

a plate or tray. Chill the cookies for at least an 

hour before baking. 

Chilling the cookie dough will help to ensure the 

cookies remain round when baked. 

5. Preheat the oven to 325°F (160°C) and line 

two large baking trays with parchment paper. 

Arrange the chilled cookies on the trays, leaving 

an inch (2.5 cm) between them. 

6. Bake the cookies for about 20 minutes, until 

there is just a hint of browning on the bottom of 

the cookies. Let the cookies cool on the baking 

trays on a wire rack. 

7. Roll in icing sugar. Place some icing sugar in 

a wide shallow bowl. After the cookies are 

completely cooled, roll them in the sugar to coat 

them generously. 

Make sure the cookies have cooled completely 

before rolling them in the icing sugar, otherwise 

the sugar will melt and the surface of the cookies 

will be sticky. Do not roll the baked cookies in the 

sugar if you plan to freeze them. (Roll them in 

sugar after you’ve thawed them.) 

The cookies will keep in an airtight container at 

room temperature for up to 2 weeks. 

Recipes excerpted from Anna Olson’s Baking 

Wisdom: The Complete Guide: Everything 

You Need to Know to Make You a Better 

Baker (with 150+ Recipes) by Anna Olson. 

Copyright © 2023 Olson Food Concepts Inc. 

Photography by Janis Nicolay. Published by 

Appetite by Random House®, a division of 

Penguin Random House Canada Limited. 

Reproduced by arrangement with the 

Publisher. All rights reserved. 


HEARTH AND HOME 

A New Attitude 

By SUE SUTHERLAND-WOOD 

Tradition takes center 

stage around the holidays, 

perhaps more than any 

other time of year. Much 

of what we categorize as 

“seasonal stress” is really the 

result of endless shopping, “must have” 

once-a-year baking and time wasted 

online watching with vacant eyes as 

other — calmer — people demonstrate 

the simplicity of winding cranberries 

around an old tree branch they 

will soon suspend in a pristine 

white hallway. In stark contrast, 

there’s also the gritty reality of 

holiday guests (fresh towels, roll 

out mattresses, lumpy pillow 

replacement) yet the bustle of 

everyday life still lopes on at top 

speed. The need to replicate each 

holiday the same way, every year 

seems vital to success. 

But a worldwide pandemic 

would radically alter the holiday 

season and everything in between. 

The spectres of Covid-19, possible 

job losses and brutal isolation 

from friends and family played in 

most people’s minds on repeat. Previous 

worries about how many rum balls to make 

suddenly seemed very trite indeed. 

Despite this, all sorts of heartclamping 

acts of kindness happened. 

I recall grocery shopping in the hoary 

frost of early winter mornings, placing 

items quickly and urgently in the cart 

while Sheryl Crow sang about soaking up 

the sun as if everything was business as 

usual. But the shelves were being calmly 

re-filled, and employees smiled with 

their eyes, nodding greetings. I welled 

up unexpectedly as I thanked cashiers, 

flooded with gratitude that I was heading 

home to make vats of burnished chicken 

stock from the carcasses (also hoary with 

frost!) in my freezer. 

That first winter of the pandemic, 

when no one really knew what was safe, 

made traditional get-togethers feel 

daunting, drawing a further curtain 

of sadness around the holiday season; 

however, since I have enterprising 

friends, one of them suggested a socially 

distanced winter walk. It was one of those 

dazzlingly bright but bitter winter days 

and we were well wrapped up in scarves 

and hoods. Before we set off, my friend 

wedged her coffee cup on top of a snow 

drift and beckoned for us to do the same. 

In a strange ritual, we approached with 

our own cups, backed up and watched in 

delight as she glugged Kahlua into each, 

her mittened hand working quickly. 

“Merry Christmas!” we toasted and set 

off walking in a companionable line, our 

footsteps crunching in the silence. 

There would be no Christmas tree that 

first year but like others on our street, we 

lined our windows with little white lights 

to chase away the 4 o’clock gloom that we 

had control over. 

Like many others, I also marked the 

time to go outside and “make some 

noise” in order to convey appreciation for 

exhausted and heroic front-line hospital 

staff. As snow swirled around me, I felt 

self-conscious and truly ridiculous banging 

a pot with a spoon and especially as 

the rest of our street remained in quiet 

darkness. But as I continued, an incohesive, 

jangling rhythm in the distance was 

being carried towards me as others began 

to join in. At a time when everyone felt so 

powerless it was an eerie, primitive collective 

expressing camaraderie and hope. 

As the holiday season grew near, I 

began to recognize that not having to 

cook The Big Dinner was not as upsetting 

as I had previously thought. We had noth- 

ing to lose but our festive chains – this 

in itself could be a kind of celebration, 

surely? But on Christmas Eve, I received 

a text message to look on the front porch 

and there, crouching upright in the snow 

was the largest turkey I have ever seen. 

My son’s partner had been given a turkey 

from her firm and neither their tiny oven 

(or fridge freezer!) could accommodate 

a 31-pound bird. She thought I might be 

able to use it? 

Once my initial dismay (and 

guilt!) had passed, I log rolled 

that turkey inside, poured 

myself a large glass of wine and 

wondered if this was how Mrs. 

Cratchit had felt. (Careful readers 

will recall that poor woman 

had just prepped a full goose 

dinner the night previous …) 

I did rally eventually, and 

soon the house was steaming 

with savoury goodness. (We 

even scored some last minute 

veggies at the market!) The next 

day we loaded up containers 

and hand- delivered a full 

Christmas dinner to each of 

my sons’ homes. My heart constricted to 

see their handsome, excited faces as they 

cheered through the window while we 

unloaded everything onto the porch. 

The holidays are all about forging 

memories but there is always a risk that 

in trying to preserve tradition too rigidly, 

the season will be rendered completely 

unremarkable by its very sameness. 

The pandemic was a disturbing and 

unwelcome wake-up call in every way, 

but it did wipe the slate completely clean, 

forcing all of us to re-imagine what is truly 

important. Going forward, I find myself 

leaning into a more pagan sensibility, 

favouring old tree branches to online sales 

gluttony, and getting just the right amount 

of cranberries to wind around. 

SUE SUTHERLAND-WOOD has contributed to 

many publications, both in print and online, and 

her short fiction has won awards. Read more of 

Sue’s work on her blog www.speranzanow.com 


Covent Garden Market Canada 

www.coventmarket.com 

@coventgardenmarketcanada 

130 King St, London 

NOVEMBER 24TH - DECEMBER 17TH

THERE FOR 

EVERY STEP 

For over 100 years, the Sifton family has 

been building communities and lasting 

relationships. Whether you rent, lease, 

build or retire in a Sifton property, 

you are part of our extended family. 

Now it’s time to celebrate 

100stepsforward.com

Lifestyle_NovDec2023_Final _Online

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