Here are the 10 best arts events in Toronto to check out this month

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8:07 am

Interested in purchasing a Gucci shirt or Nike sweater with a stain on it? No, we’re not talking about when you find the perfect shirt on the vintage shop, only to turn it over and notice a big stain on the back. Ontario ketchup brand Heinz collaborated with secondhand clothing site thredUP on a collection of designer clothing that comes with ketchup stains on each item.

And if you think that sounds weird, you might be surprised to hear that the whole collection (that’s 157 items!) sold out in less than a day after it was released on Aug. 30. Dubbed the Heinz Vintage Drip Collection, the goal is to remind shoppers that “every piece of clothing deserves a second life – even summer barbeque casualties,” according to vice president of integrated marketing at thredUP, Erin Wallace.

The collaboration took streetwear and designer pieces from the resale platform and added ketchup stains to each – and not exactly in hard-to-spot areas. The stain on this Adidas sweater was placed right beside the logo, so it’s impossible to miss!

Apparently ketchup is the trend of the season, with ketchup-flavoured soft serve ice cream becoming the big seller at the CNE this month.

“This collection offers a unique way for fashion risk-takers and food lovers alike to participate in the circular economy, while doing good for people and the planet,” Wallace said in a statement.

Perhaps the collection will inspire people to sport their own (homemade) food stains instead of throwing out their shirts. But we’ll hazard a guess that it’s more likely to inspire people to see the collection as the newest brand name they have to have, if the rapid sales are any indication.

This collection may have sold out, but a second one is set to be released with more one-of-a-kind items on Sept. 13.

At least the stains are for a good cause – 100 per cent of proceeds from the collection are going toward international hunger relief non-profit organization Rise Against Hunger.

Two of Toronto’s favourite cream cheese brands have just been discontinued, here are a few places you might still be able to get them

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2:19 pm

As any bagel connoisseur will know, a quality cream cheese can elevate your breakfast game. So when news broke that not one, but two brands of cream cheese previously available at Toronto grocery stores had been discontinued, people were understandably upset.

Popular dairy makers Liberté and Western Creamery have stopped production of their cream cheese, both long-time staples in households, bagel shops and delis around Toronto.

Founded in Montreal in 1936 by the Kaporovsky family, Liberté are the purveyors of kefir and Greek yogurt in unique flavours like plum, lychee and walnut. The company was acquired by General Mills in 2021.

“I was in shock. This cream cheese has been a mainstay on the tables of Jewish Montrealers for years,” wrote Kat Romanow, a Jewish food historian on The Nosher. “I couldn’t imagine it not being part of the bagel culture of the city.”

And if you’re still shaking your head in disbelief, a quick visit to the brand’s FAQ page should leave no doubts.

“It is with great sadness that we confirm we will no longer be able to continue making our Liberté cream cheese, which was meeting the high expectations of our consumers,” the company states. “Thank you for your continued interest in our products.”

Toronto-based Western Creamery makes a variety of high-quality dairy products including yogurt, sour cream and cottage cheese. A search for the brand’s cream cheese on the Gay Lea website – the company that purchased Western Creamery in 2019 – now only brings up results for cottage cheese from Nordica.

Fans of the cream cheese were shocked by the news, taking to twitter to voice their frustration of the news.

“[S]omeone please tell me it’s not true that BOTH Liberté AND Western Creamery cream cheese have been discontinued,” wrote one user.

“When I lived in Ontario growing up, we would drive to Montreal to buy dozens and dozens of bagels from @StViateurBagel and liberté cream cheese before driving home. RIP Liberté, bagels won’t be the same without you,” wrote another.

You may still be able to grab the discontinued product from retailers before they’re wiped from shelves entirely, but according to the half a dozen stores we called in the city, this sadly might not be the case. The closest place that seems to still be stocking either product is food manufacturer Denninger’s, with locations in Hamilton, Burlington, Stoney Creek and Oakville. Western Creamery original and green onion cream cheese products are still available to be purchased on their website. Heatherlea Farm Shoppe in Caledon seems to still be stocking the original product as well, and offers delivery to Toronto.

Only time will tell if either brand will bring back their much-loved product, but until they do, you can always go the DIY route as one twitter user suggests.

“An option to Liberté cream cheese might be to make your own, because “those cheese cloth marks are so sexy…”

Beloved Caribbean cuisine pop-up finally gets new permanent space

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1:30 pm

The gone-too-soon Caribbean cuisine pop-up Miss Likklemore’s is finally here to stay as a new permanent location is open for Torontonians to get some serious end-of-summer vides and delicious food right now.

Darren Hinds (of The Good Son) and Lonie Murdock created the Miss Likklemore’s pop-up on Queen West back in the day, and it left its mark on the local dining scene.

The duo found willing partners in Scale Hospitality to put the concept on a larger and delicious stage with a new 65-seat restaurant that includes an intimate 12-seat private dining room, an open concept kitchen, and an outdoor patio.

“I’m so excited to be able to take our families’ recipes and showcase them through our interpretation of thoughtful Caribbean cuisine. This is exemplified by dishes such as Miss Edna’s jerk chicken and Darren’s mother’s carrot cake,” said Lonie Murdock, Partner, Miss Likklemore’s. “We’re not trying to be traditional, but we’re always mindful of tradition as we pay homage to the glorious flavours of our roots.”

Scale Hospitality restaurateur Hanif Harji experienced the original pop-up and apparently, it left a mark.

“Our mission was to honour and shine a bright light on the beauty of the Caribbean food and culture that we love and admire through fine fare, eclectic music, and an inviting room with relaxed but thoughtful service,” said Harji.

Murdock developed the menu for the new space alongside Scale corporate executive chef Ted Corrado and corporate chef Zach Albertson. It’s described as “a gastronomic adventure through the Caribbean.”

likkelmore's — Crab at Miss Likklemore’s

The menu features shareable appetizers, family-style plates and sides, menu highlights include starters such as Sea Bream Crudo with charred pineapple, ponzu, sesame seeds and olive oil, and Likkle Patties with braised oxtail, spicy beef and fermented mango hot sauce. Family Style plates range from Crab XO with Carolina gold rice, snow crab, toasted coconut and cilantro to Miss Edna’s Whole Smoked Jerk Chicken with jerk chicken jus. The entire menu is complemented by Miss Likklemore’s collection of hot sauces made in-house.

“My passion for Caribbean cuisine and culture has always driven me to find a way to express it in the most unique way possible while paying homage to its culture, flavours, and regions. I’ve always believed that an upscale interpretation of these favourite foods that I grew up on would benefit Toronto’s culinary landscape,” said Darren Hinds on Likklemore’s new, permanent home.

A swanky fine-dining steakhouse is opening in historic Union Station

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10:45 am

Liberty Group is bringing a fine-dining steakhouse and seafood restaurant to Union Station

Union Station, the transit hub-turned-cultural destination for food and retail is getting a new fine-dining spot at the corner of Bay and Front Street, brought by Nick Di Donato of the Liberty Entertainment Group. The new spot rubs shoulders with Liberty Entertainment Group’s impressive roster of venues and restaurants including Casa Loma, Liberty Grand, BlueBlood Steakhouse, Don Alfonso 1890, Xango and all three Cibo Wine Bar locations.

The new venture, Blue Bovine Steak and Sushi House promises to be a riff on the classic steakhouse offerings locals know and love about Casa Loma’s BlueBlood. Expect fine cuts of quality meat as well as fresh daily seafood selections and premium-grade sushi in a sleek, modern space that maintains the heritage and history of the original train station building.

The buzzy restaurant will accommodate guests for dining and premium bar service, as well as offer private dining spaces for special events. Occupying the northeast corner of the building, Blue Bovine’s guests will delight in bustling city views day and night through expansive windows that look out onto the action-packed downtown core.

For over three decades the Liberty Entertainment Group — led by Nick Di Donato — has redefined Toronto’s restaurant, nightlife and special event experience. As developers and operators of numerous landmark establishments, the company is recognized as one of the most successful and innovative in the industry.

When the new spot opens in the New Year, you can swing by for lunch or dinner any day of the week.

Toronto’s top four spots for Detroit-style pizza

By

Nikki Gill

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11:00 am

detroit style pizza — @beautyeats.to/Instagram

Over the years, restaurants in Toronto that specialize in cheesy, greasy pies have done anything and everything to make theirs stand out — from unconventional toppings to perfecting vegan and gluten-free doughs. But toppings aside, there’s one style of pizza that can’t be called anything else, and that’s the infamous Detroit-style pie.

Most pizzas follow the same formula: roll out the dough, press it into a circular pan, spread on the homestyle tomato sauce, sprinkle generously with mozzarella, layer the toppings, and bake until done. Detroit-style pizzas, affectionately called “upside-down pizzas” are rectangular and always, always have a thick crust that is both perfectly crispy and chewy at the same time (ask for a thin-crust Detroit-style pizza and see what happens). Instead of adding sauce next, the pizza uses Wisconsin brick cheese, as opposed to the classic Mozzarella. Then, other toppings are added, and lastly, the tomato sauce is dolloped on top.

Have we convinced you yet? Here are four places in Toronto to try Detroit-style pizza.

Beauty Eats

Owned by the Oliver & Bonacini restaurant group, Beauty Eats, formerly Beauty BBQ, revamped its smokehouse offerings to include decadent Detroit-style pizzas, alongside other staple comfort foods like fried chicken, savoury brisket, and creamy mac ‘n’ cheese.

All of the pizzas in this North York eatery are one size, and cooked in blue steel pans — unique to Detroit’s automotive history. The dough rests for at least 48 hours prior to going in the oven, and each takes at least 25 minutes to cook.

Beauty offers seven unique pies, cut into eight squares. Prices range from $27 for the classic (pizza sauce, Italian oregano, fresh basil) up to $34 for the sweet + spicy sausage which comes layered in housemade italian fennel sausage, calabrian chilies and housemade bacon.

Descendant

Located in Toronto’s Leslieville neighbourhood, Descendant holds the title as Toronto’s first-ever Detroit-style pizzeria.

The menu is unpretentious — there are just eight pizzas available in either small or large. Prices start at $16 for a small and run up to $37 for a large. Toppings include everything from coconut sambol on the “Jaffna” pie, to a more classic house-made fennel sausage crumble atop the “Gatt-Daddy.”

Saints Island Pies

Most people have heard of the ham and pineapple combo on a classic Hawaiian pizza, but what about whole rings of roasted pineapple paired with a smokey marinated shaved pork shoulder?

Blending Detroit-style with Filipino ingredients, Saints Island Pies brings a little island flair to the old-fashioned dough, sauce and cheese recipe. From breakfast toppings like fried egg and sausage atop the Bespren Loganizza, to smoked sardines and cotija cheese on the Tinapa Papa, every creation is sure to satisfy those with an experienced palette.

Getting your hands on a slice from Saints is more of a luxury than a convenience.

The company started by running pop-ups all over the city, and notifying those eager to try a slice by posting upcoming dates to Instagram. But after much success, they opened a permanent location (with a new name) at 1564 Queen St. W.

They’ve been on a well-deserved summer break, but they’re back on Aug. 31!

8Mile Pizza

Although its website doesn’t look like much, 8Mile Pizza’s Instagram account is home to some seriously ooey-gooey goodness that shows why it’s a strong contender for best Detroit-style pie in Toronto.

There are 16 pizzas to choose from, including a few veggie-friendly options at this joint located in Toronto’s Bloor-Yonge neighbourhood. The pizzas are made in one size only, and range from $17 to $23+. As far as toppings go, the selection is relatively tame with standard variations like the meat love (sausage, ham, pepperoni, bacon) and the Oh Canada (bacon, pepperoni, mushrooms).

Not sure what pie to buy? 8Mile has a special “half-half” option for walk-in customers which gives them the option of trying two different signature pizzas at once (half on one side, and half on the other).

And, so as not to let all of that good crust go to waste, there are some tasty dipping sauces on the menu, like the smoked jalapeño. This place also sells dessert, for those who still have room.

The king of Ossington, the coolest street in Toronto

By

Erica Commisso

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10:30 am

Jonathan Poon is an entrepreneur and business person, and he plays his cards close to his chest. Laid-back and soft-spoken, but restless to his core, the hipster chef from Hong Kong is ever expanding, in terms of both his own skill set and his number of revenue streams. It’s no surprise, then, that he moved his flagship restaurant, Paris Paris, from Dundas Street West to Ossington Avenue a year before it was officially declared one of the coolest streets in the world by Time Out. We spoke with him in March about the new location, future plans and taking risks that pay off.

After relocating Paris Paris last August, there are rumours that Poon has not one, but two more restaurants being developed in Yorkville. Poon, open and friendly — but just as revealing as he wants to be — would neither deny nor confirm the expansion uptown.

“I’ve always got something on the go, but I don’t think any of the things are ready enough to be announced. I will say I see potential everywhere,” says Poon, when asked point blank if his trendy, fusion brasserie concept is opening in time for the spring patio season north of Bloor Street.

“There are a lot of people in Toronto, but it’s not one hundred per cent certain that I will settle on the concept I have in mind for the locations that we’re working on. We have some locations and designs, but I don’t want to speak on anything too soon,” he says.

Cautious isn’t a word that could be used to describe Poon, who made the biggest bet in his decade-long career during COVID-19. Poon, who opened Chantecler on Queen Street West in 2012, was operating three restaurants when the pandemic began: Paris Paris on Dundas Street West as well as Superpoint, a trendy pizzeria, and Favorites Thai, a hipster Thai spot, both on Ossington Avenue.

Jonathan Poon Paris Paris — Paris Paris interior

He was the king of the trendy downtown west side, serving oysters and charcuterie, and he was the man behind some of the only shops — other than cannabis dispensaries — that were opening as schools and many restaurants closed.

However, the lease on Paris Paris, one of the buzziest, best-looking rooms in the city (which Poon himself designed) was winding down last summer, and so Poon set about to acquire his restaurant dream home: a converted garage on Ossington that he’d coveted for more than 10 years.

“I’d say the investment we made is probably enough for a down payment for a couple of houses in Toronto,” says Poon with a laugh. When he was just starting out — he’d been cooking since he was 15 — Poon invested his life savings into Chantecler, and there was no money left over for a designer, so he did the work on his own. Now, he not only designs his own places, but also works as a restaurant designer for hire. He says that the Omicron variant and the latest round of restaurant closings has put him and his staff on edge. He feels like restaurants in particular are being unfairly treated by the Ford government.

“I think the restaurant industry is an easy one to make an example of, but I’m not sure I agree that you should shut down a restaurant but open gyms and the ACC,” says Poon. “I’d argue that restaurants take many more precautions than retail, which has no contact tracing and is hardly wiping down every item you touch.” Still, Jonathan Poon isn’t one to wait for his fate to be decided by outside forces.

Although construction on his new spots — wherever they may be — is halted, he’s shuttling ingredients through his restaurants to capitalize on his places with the highest turnover for delivery. Cheeses from Paris Paris might find a new home on a delivery pie from Superpoint. He’s also opening a brick-and-mortar to-go wine and retail shop inside Paris Paris and always playing with new food ideas.

“I’ve been wanting to do a champagne and fried chicken service that we’ll be launching,” says Jonathan Poon of Poulette, which he launched inside Paris Paris at the end of last month. He also says that he’s been experimenting at his flagship restaurant with new concepts, like hand-rolled foie gras in pressed sushi, and that he’s constantly tweaking his menus and new food ideas. “Honestly, what I’m really trying to do is generate work for my cooks.”

Generating work is something that Poon has done since he helped elevate Queen Street West and popularise menu items like duck poutine and frog legs at Chantecler. He knows that today’s denizens of his restaurants might not be joining him for his cooking. But unlike certain kitchen purists, that doesn’t bother him. Esthetics, he believes, even after the pandemic — maybe even more so — are just as important as the food he serves. A Jonathan Poon restaurant isn’t just about what you eat, but how it makes you feel.

“We’ve all been through something so hard, with all these lockdowns and just huge life disruptions, that I think it’s great if a restaurant can make you feel good,” he says. “Really, wherever I go after COVID, I think that not a lot of people are seeking a gourmet dining experience — they’re really looking for a good time.”

Janet Zuccarini set to open new restaurant in Regent Park and it’s an ode to old-school Italy

By

Nisean Lorde

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8:24 am

zuccarini gusto 501 — Menu items at Janet Zuccarini's restaurant Gusto 501

A new multi-faceted restaurant by Janet Zuccarini and inspired by the nostalgia of 1950s Italy is opening in the heart of Regent Park this September. Café Zuzu will be home to a morning café with Italian pastries and time-honoured beverages, co-working spaces, a retail selection, and a bottle shop—it’s meant to be a neighbourhood restaurant where people come to escape the everyday.

Zuzu will host two corner patios as well as a sidewalk pop-up ice cream and gelato service featuring flavours from another local business—the Lansdowne Cone.

Gusto 54 Restaurant Group, led by Zuccarini, will be responsible for the new venue, which will open at the storefront of 555 Dundas Street East. The restaurant group oversees other trendy downtown restaurants, such as Gusto 101, Gusto 501, Chubby’s Jamaican Kitchen, Trattoria Nervosa, and Azhar Kitchen + Bar.

The new venue will also be home to Gusto 54 Catering, overseeing off-site services in over 20 venues across the GTA, and specializing in planning weddings and corporate events.

Café Zuzu will partner with local organizations in the community to maintain access to the space with events centred around entrepreneurship in hospitality and women in leadership.

The space was formerly owned by Paintbox Bistro, which shut down in January after a 10-year run amid financial strains during the COVID-19 pandemic.

Click here for more info on Café ZUZU.

Matty Matheson is in expansion mode and is bringing his incredible pizza to Thornhill

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3:08 pm

Celebrity chef Matty Matheson and Shlomo Butcher will be unveiling a new Maker Pizza location in Thornhill this month. It marks the pair’s fifth location around the city, slowly dominating Toronto’s pizza scene.

Maker Pizza opened its first location in 2015 on Cameron Street, tucked away near Queen and Spadina. It would be an understatement to say that the spot blew up, with fans flocking to the original location for a taste of Matheson’s new venture.

Following the restaurant’s success, Matheson and Butcher opened their second location on Avenue Road near Lawrence West in 2018. Leading into the pandemic, the chefs offered an extensive menu, including pizzas made of three-day aged dough, organic California tomato sauce and fresh cheeses.

Once COVID-19 hit, the pair opted to offer customers a more minimalist menu which saw the former menu reduced to eight items. However, they continued pumping out the classics, which the people loved, leading them out of the pandemic on the right foot.

Now in 2022, Maker Pizza boasts four restaurants, each with its own unique flair – and they’ll be adding Thornhill into the mix. Their menu is broken down into red and white pizza (In reference to the sauce), wings, sandos and appetizers, along with dessert and drinks.

At the top of the most popular list is Dr. Pepperoni, a pizza lover’s dream which includes double pepperoni scattered atop grass-fed mozzarella, toasted fennel powder and their organic tomato sauce beneath. For those wanting something a bit more filling, Napoli Dynamite features a healthy handful of house-made Italian sausage among green olives, candied jalapenos, roasted red peppers and mozzarella with sea salt on top to finish it off.

For those looking to try something more unique, Frank’s Best begins with a smooth white base with their grass-fed mozzarella above. Then, caramelized onions and goat cheese are amplified with rosemary, sea salt and organic honey – all sitting atop a sesame crust bed.

If pizza isn’t really your jam, then don’t worry. Maker’s offers a prime list of buffalo or lemon pepper wings, letting you get down and dirty right beside your pizza-loving friends. Alongside the wings is the bodega sandwich, which has mortadella, ham, smoked turkey and genoa salami all on a freshly baked sesame roll. Not to mention the provolone tomato, white onion, iceberg lettuce, roasted red pepper, pickled jalapeño and pepperoncini that lies underneath.

The rest of the menu consists of some garlic finger appetizers, chopped salads, cookies and a healthy assortment of dips to go alongside your pizzas.

Matheson began to garner his celebrity chef image after he became executive chef of Parts & Labour on Queen Street. From there, Vice Media latched onto the star, allowing him to produce a series called Munchies on their YouTube channel.

An opening date for the Thornhill location hasn’t been announced yet, but it should be any day now. An exact location hasn’t been shared, but the team says the shop will be at the intersection of Bathurst Street and New Westminister.

Toronto has a hot new sandwich district and here’s where to find it

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11:46 am

With Good Behaviour’s grand opening near Davenport and Yonge, Grandma Loves You’s number one ranking in Canada, and Black Camel’s stellar local reputation, we think it’s safe to say that the area stretching from Summerhill to Yorkville has become the Sandwich District of Toronto.

All within a few blocks of each other, each local sandwich shop offers a signature sub that they’ve become known for around the city—and in some cases, around the country and beyond.

Who’s up for a sandwich crawl?

Grandma Loves You

1084 Yonge St.

This local sandwich shop might be Canada’s most well known. Nestled away in the corner of a small plaza on Yonge, this hidden gem had its time to shine, being rated number one in Yelp’s round up list of “Canada’s Top Places to Eat.”

The hole-in-the-wall spot is a favourite among locals and is owned and operated by Sarah and Artin Davoodi, a couple who moved from Germany to Canada in 2018. With humble beginnings as a convenience store, the shop soon evolved into a takeaway sandwich counter, quickly becoming renowned for their cold cut subs and grilled hot dogs.

The European eatery serves a variety of sandwiches, bagels, doughnuts and snacks.

Black Camel

4 Crescent Rd.

Renowned for their slow-cooked beef brisket and pulled pork sandwiches, this cozy spot has been a Toronto staple for over a decade.

With unique techniques, like using an espresso machine to scramble the eggs for their breakfast sandwiches, it’s no wonder that Black Camel’s reputation has blown up around the city. Often seen with a lineup snaking through the shop, the tiny space is filled with big flavours.

Their menu is passionately created with immaculate attention to detail. Their top seller, the beef brisket, is a bestseller for a reason. Not only is the brisket’s dry rub a custom creation, but the brisket takes nearly five days to prepare, marinating for three days before being slow-cooked for 14 hours overnight.

Good Behaviour

874 Yonge St.

Good Behaviour might have started as a gourmet ice cream shop, but with their leap into the sandwich sphere, they quickly grew to become one of Toronto’s favourite spots for classic submarine sandwiches.

From their spicy meatball sub to their classic cold cut offering, the Good Behaviour menu — though lean — is quite impressive to the tastebuds. With a large variety of speciality in-house sauces that elevate their subs, the sandwiches are stuffed full with meaty, cheesy deliciousness. Will it be messy? Yes. But what good sandwich isn’t a bit sloppy?

Honorary Mention: Boccone Deli and Pizza Bar

1378 Yonge St.

A few blocks down Yonge Street you’ll find this fantastic Italian deli, Boccone Deli and Pizza Bar.

Bringing a traditional European deli experience to the streets of Toronto, Boccone’s counter is stacked with a selection of fresh-made focaccia sandwiches, pizzas, rotating pastas and a salad bar. The focaccia is the perfect balance of soft and crispy. The use of it as the sandwich’s buns is simply *chef’s kiss* — earning them an honorary mention on our list.

How to start stand-up paddleboarding in Toronto

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2:57 pm

Airports are overcrowded and flights keep getting cancelled, so you may be thinking of cancelling that end-of-summer vacation. But that just gives Toronto residents another opportunity to try something new in their own backyard! And while Canada may be known for winter activities, stand-up paddle boarding—or SUPs as the cool kids call it—has slowly become more popular in the last decade. Anyone can do it, so why not give it a shot?

We enlisted the help of Janna Van Hoof, an ISA certified SUP trainer and founder of Toronto’s SUPGirlz, to get her top tips and tricks to begin stand-up paddleboarding in Toronto.

Choosing the right stand-up paddle board

Choosing your perfect board can be tough when there are so many different types. There are SUPs designed for surfing, racing, whitewater rafting and even yoga. Your best bet as a beginner is to try the all-around flat-water board. You’ll want to have full control, so a medium-sized board of about 9 to 12 feet long is the best option. The most standard for beginners is the 10’ 6” with a rounded nose.

An inflatable paddle board is also a good option for condo-dwellers. They roll up to be quite compact making it easy to store and transport to the beach.

“I’ve always been a big promoter of inflatables,” says Van Hoof. First-timers might feel wobbly on these boards because they can feel every bump and ripple, but really it’s not so different from a hard board. “It’s not any more or any less stable.”

SUP equipment

For Van Hoof, a good paddle is essential for proper paddle boarding.

“You can get a cheap board, but don’t get a cheap paddle,” she warns. The length of your paddle should be about 20 to 30 cm taller than your own height when standing straight. The best way to measure is to stand straight and raise your arms above your head. Your paddle should come to just below your wrist.

For your safety, it’s important to get a leash to attach from your ankle to your SUP and by law, you must have a lifejacket on board that has a sound-signalling device (like a whistle) attached.

How to balance while paddling

Balancing and standing up on your board isn’t as tricky as it might seem. Van Hoof’s tip for staying dry is to keep your eyes on where you want to go.

“People need to look at the horizon,” Van Hoof says. “Not at the water.”

Once you’re balanced, it’s time to start moving! You’ll want to ensure your arms are as straight as possible in front of you and your knees are bent. The side you are paddling on is the hand that goes on the shaft, while the other is located at the top of the paddle.

Once you’re in position, reach out a few feet ahead — keeping those arms straight — and fully dip the blade in the water. You’ll want to keep the shaft as vertical as possible and don’t paddle beyond your feet, as everything past is just wasted energy. Use your core, rather than your arms to pull the water back. At the end of the paddle, tilt your top wrist so that your thumb is facing forward and slice the blade out of the water. Remember to switch sides every three or four strokes.

Best SUP spots in Toronto

As the founder of the first SUP school in Canada, Van Hoof knows all about the best SUP beaches in Toronto. Wherever you choose to go, however, don’t stray too far from the shore when you’re still learning.

“The winds on Lake Ontario are crazy at times,” says Van Hoof. “They can pick up, change direction and are very unpredictable.” But don’t fear, Toronto has plenty of calmer beaches that are perfect for beginners.

The Beach neighbourhood, where SUPGirlz is located, has plenty of shorelines that make for desirable launching spots. From Kew Balmy Beach, you can head west to Ashbridges for a calm bay area, or head past the water plant and around to Scarborough Bluffs for some quiet away from the crowd.

“It’s just a whole hidden area of Toronto,” Van Hoof says. Kew Balmy Beach is a beautiful spot for an early morning sunrise paddle.

For those looking to meet some fellow water lovers, check out Cherry Beach. Although it’s a bit rockier than Kew Balmy, this beach has plenty of shallow areas, which makes it perfect for beginners. Cherry Beach has a bit of protection from the Tommy Thomson peninsula, though still gets a fair bit of wind, so be sure you check weather conditions before heading out.

To avoid worrying about weather conditions altogether, Toronto Islands might just be the best spot for SUP beginners. Here, the bay is enclosed and protected from the wind. Not to mention, it’s beautiful.

You can even get your rental board or some lessons while you’re out there at Toronto Island SUP. Like most things, SUP can be very frustrating when you’re first starting out, but even just a single lesson could provide you with the tips and tricks needed to help you enjoy the water without being dunked.

Where to gear up and get lessons

There are several shops in Toronto that provide affordable SUP lessons from certified trainers, including SUPGirlz, started by Van Hoof.

Of course, there are a few essential pieces of equipment needed before you’re able to hit the ground running—err, hit the water paddling. Check out some of Toronto’s local shops for all the gear you’ll need.

Surf Ontario has been in the business of selling boards since 2002. The North York shop offers a wide selection of boards, paddles, wetsuits and leashes and provides assistance from experts who have surfed across the globe.

For a shop closer to the water, Surf the Greats in Leslieville is focused on supporting Toronto residents with everything they need to enjoy the Great Lakes. Surf the Greats not only has a wide selection of SUP gear and apparel, but they additionally provide a SUP clinic for paddlers of differing skill levels.

Five unusual gourmet vending machines you can find in Toronto

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2:59 pm