How They Met: Sangita Patel on her shared fitness obsession with her husband

By

-

11:37 am

Sangita Patel, host of HGTV Canada’s Home To Win, has been gracing television screens across the city as an entertainment reporter for ET Canada for almost 10 years. Known for her envious bff-relationship with Dwayne Johnson (a.k.a. the Rock), she is also crazy about CrossFit — a fitness obsession she shares with her husband Samir (Sam) Patel who is chief of radiology at Guelph General Hospital.

Here, Sangita lets us in on the love story behind their marriage.

How they met
We met in Toronto. Sam was visiting from Calgary, and my friends and I were out for the night. My friends met his friends, and we all hit it off, but Sam and I really hit it off!

The first date
Our first date was a walk, where we got to know each other. He was leaving for Calgary in a few days, and so we just spent time together. We enjoyed each other’s company, and there was a lot of spark. It was something special.

The courtship
We dated for almost a year, which meant we got to know each other mentally and built a great relationship core. I just remember his smile. Since he was going back to Calgary, every moment we had was memorable.

The proposal
I had just graduated university, and Sam planned a trip for us to go to the Bahamas. We had an incredible dinner and then went for a walk on the beach. As I was complaining about the bugs, he got down on his knee. I don’t remember what he said, but I do remember that he had sewn the ring in his pocket! It was amazing. But the best part was that Sam asked my family for their blessing beforehand, and no one even hinted it was going to happen! It was a beautiful surprise.

The wedding
We got married in Toronto, with about 100 people from Calgary, plus family from England and India. In total, we had 375 people at our wedding.

The honeymoon
Our honeymoon was in Tahiti and at different islands, including Bora Bora — it was heaven. We can’t wait to go back one day.

The kids

We have two incredible girls —Ava, 10, and Shyla, 8.

Balancing careers and marriage
We work so well together. Sam is an incredible dad who keeps me up to date with what is happening at school. My job involves a lot of travelling, so he’s on top of it all. He’s my best friend, the love of my life, and we always find ways to make it work for the family.

Shared hobbies
CrossFit, working out as a family, vacations, eating, hiking, watching movies and playing with the kids.

Secret of success
Listen to each other. Take time for each other. Be there for each other, and remember to have your own lives.

Life after retirement
We hope we will continue to go on journeys together and travel the world. We hope to live life to the fullest and, of course, continue to be there for our kids every step of the way.

David Lee’s recipes for sensational vegan barbecue sides

By

lindsaylow

-

11:24 am

0

David Lee vegan barbecue — Chef David Lee

In our ultimate guide to throwing the most delicious backyard barbecue, we asked chef David Lee to share his favourite recipes for vegan barbecue side dishes. Lee drew inspiration from popular dishes on his Planta menus such as Planta Burger’s buffalo cauliflower and Planta Queen‘s pineapple fried rice. Here are three must-try recipes to accompany all your grilled goodies in your next backyard barbecue.

BBQ Cauliflower with tahini dressing

Serves 4

CAULIFLOWER

1 head cauliflower (cut into 4 pieces)
1 sprig thyme
1 tbsp black peppercorns
1 bay leaf
6 litres salted water
1 lemon slice
2 tbsp olive oil
sea salt and pepper

TAHINI DRESSING

1 cup tahini
juice from 1 lemon
4 tbsp cold pressed sunflower oil
1 tbsp maple syrup
salt and pepper to taste

STEPS

1. Bring the water, thyme, bay leaf and peppercorns to a boil.
2. Make sure the water solution is salty like the ocean.
3. Remove from the heat and add the lemon slice.
4. Add cauliflower pieces to the water solution.
5. Allow to cool and then put into the fridge overnight.
6. Remove the cauliflower, rub with olive oil, salt and pepper.
7. Cook on your barbecue in direct heat for 30 to 45 min.

Dressing

1. In a small bowl mix tahini, lemon juice, oil and maple syrup.
2. Add salt and pepper to taste.

FINISHING TOUCHES

1. Remove the cauliflower from barbecue.
2. Smother with tahini dressing.
3. Enjoy!

Fried Rice and Banana Leaf

Serves 2

INGREDIENTS

2 cups cooked rice
8 pieces cooked asparagus, cut to 1 inch pieces
1 cup spring peas
½ cup tofu
2 sprig coriander, chopped roughly
1 lime
¼ thai chilli
2 tbsp soya sauce
4 tbsp water
1 piece large banana leaf

STEPS
1. Place your large banana leaf on the barbecue.
2. Mix rice, asparagus, spring peas, tofu and water and season lightly with salt.
3. Take the mix and place it the middle of the banana leaf.
4. Cook indirectly for 30 minutes on gentle heat.
5. Remove from barbecue.
6. Open the banana leaf, squeeze the lime on top of the rice mixture.
7. Add soya sauce, fine chopped thai chili and coriander.
8. Eat hot and enjoy!

Smoked Peppers with lemon shallot vinaigrette

Serves 2

INGREDIENTS

4 peppers (combination of red & orange)
1 small clove garlic, finely chopped
Zest of 1 lemon
2 basil leaves, finely chopped
4 tbsp olive oil
1 small shallot, finely chopped
Salt to taste
Sugar to taste
White oak wood chips
Olive tapenade of your choice

STEPS

1. Preheat your barbecue.
2. Place the peppers on the grill and add the wood chips.
3. Cook very slowly in indirect heat for 2 hours (take your time and be patient!).
4. Once cooked, remove the peppers, cover with plastic wrap and set aside.

VINAIGRETTE

1. In a small bowl mix together garlic, shallot, salt, sugar, lemon zest, basil and olive oil.

FINISHING TOUCHES

1. Peel the peppers.
2. Cut into thin strips, remove the seeds and discard the skin.
3. Pour the vinaigrette on top of the peppers.
4. Top with your favourite olive tapenade.
5. Enjoy!

Here’s how to start fishing in Toronto

By

Megan Gallant

-

2:45 pm

0

Demiesha Dennis fishing toronto — Demiesha Dennis

Looking to pick up a new hobby? Fishing might be just the thing. To do so, you’ll need an Ontario fishing licence (one year will cost you $26.57) and an Outdoors Card for $8.57 – plus the sage advice from a fishing expert or two.

We’ve enlisted the help of Demiesha Dennis, founder and CEO of Brown Girl Outdoor World, for some advice on how to start fishing in Toronto.

Preparations and equipment

Before you can plan your day, it’s essential to check the regulations for the area where you plan to fish. Different areas have different restrictions on how much and when you can fish, as well as the type of bait and hooks you can use. You can check these regulations with the Ministry of Natural Resources and Forestry.

Once you’ve checked the regulations, you’re ready to head out and purchase your equipment. When shopping for a rod, Dennis suggests the best one is the one that’s most comfortable for you and in your price range. When she first came to Canada, Dennis started fishing with a stick, a piece of crochet thread and a safety pin. “But,” she says, “I wouldn’t advise going that route.”

Most people begin with a combination rod. These already have the rod, reel and fishing line assembled. As a beginner, another helpful piece of equipment is the red and white bobber. It will float on the water and act as a visual cue when you’ve hooked something or when something is nibbling at your line.

The type of bait you use will depend on the regulations of where you plan to fish. “The easiest thing to use is probably the live worm,” says Dennis. After all, is there really a better way to enjoy the outdoors than to roll up your sleeves and get down and dirty digging for worms?

As for what to wear, waders may not be the most fashionable thing, but if you plan on trudging through the water all afternoon, they’re your best bet for staying dry and warm. Dennis also recommends wearing a hat, to not only protect yourself from the sun, but to protect yourself from getting hooked on a bad cast!

Casting, Hooking and Reeling

A good cast depends largely on where you’re fishing and the rod you’re using. On a combination rod, you’ll want to put your hand around the base of the reel, with your index finger on top. Grab your line, keeping it taut, and open the reel. Then, make sure you have plenty of space behind you, swing your rod straight back and bring it forward in one motion as you release your index finger off the line. The amount of power to put into your cast is something that comes with practice, so don’t be discouraged if you don’t master it off the start.

If you’re unsure of when to start reeling, Dennis’ tip is when in doubt, just reel it out. “If you think you’ve hit a rock or feel tension on your line, you hook that because the moment you think it’s not a fish, it’s actually a fish nibbling.”

Depending on the type of fish, you’ll usually want to reel it in quickly, because you don’t want to cause unnecessary stress if you’ll be releasing the fish again.

Best fishing spots in Toronto

One of Dennis’ favourite places to fish in the city is along the Humber River. The range of parks and bay areas are perfect for catching pike, bass and trout. Carp fishing is very popular in the marshes, and you’ll also get lucky with pike since they like the shallow, weedy areas. Sunfish, which are also common at the marshes, are great for beginners as they can be caught any time of day and are normally found in large packs. They can be found hanging out under the shaded docks of the marina.

Tommy Thompson Park is another perfect fishing location for beginners. With bass season opening at the end of June, this is a good spot to catch largemouth bass near the shallow shoreline, while the bays make a good habitat to find perch. Other species include brown bullhead, northern pike, lake trout and a variety of forage fish. Be aware that no live bait is allowed in the park to limit the risk of introducing invasive species. Only worms and artificial lures are allowed.

Where to buy and rent equipment

Dennis recommends Toronto’s independent fishing and tackle shops as the best places to go for expert advice on suitable gear and for tips on the best fishing locations. All Nation Fishing, located at 1816 Jane Street, has a small shop full of all the equipment you’ll need, including fresh, live bait at an affordable price. While there, you can even purchase a fishing license to continue the fun all summer long.

Al Flaherty’s Outdoor Store has been operating at 2066 Dufferin Street since the late 1940s. Though originally it served as an army shop, Al Flaherty now sells all the outdoor adventure gear needed to kickstart your summer including camping, fishing and hunting equipment. Between rods, reels, lures and tackle boxes, this large outfitting store has everything you’ll need for a day spent by the water.

Once you’re a pro and want to give fly fishing a try, Drift Outfitters and Fly Shop is a one-stop-shop downtown for everything fly fishing. The expert and friendly staff will help with all your questions and concerns, no matter how new you are to the sport. Drift additionally offers useful resources like blog posts and instructional live YouTube videos on fly tying. You can visit them in store at 199 Queen Street East.

A treasure hunter’s guide to the best antique markets near Toronto

By

Julia Mastroianni

-

12:06 pm

0

Whether you’re a history buff, collector, lover of vintage and one-of-a-kind novelties, or just plain curious to try out antiquing, read on for some of the best markets and shops in southern Ontario to kick off your antique hunting adventures.

Antiques on 48

Take a drive along country highway 48 to Georgina and peek inside the fascinating Antiques on 48. Situated in a rustic wood-clad structure, the vintage collectibles, antiques and retro finds within its walls are spectacular. Open seven days a week in the summertime, and with a constant change of inventory, there’s always something new to discover.

The One-of-a-kind Antique Mall

You’d be hard-pressed to find anything quite like the One of a Kind Antique Mall. At 80,000 square feet, this is by far the largest antiquing spot around. Located in Woodstock, this massive warehouse features three floors of antiques and collectibles, making for hours of treasure hunting.

Antique Alley

Head to Kingston’s historic downtown and discover Antique Alley, an amazing store tucked at the end of a laneway. Featuring a surprising amount of unique and vintage items from clothes to jewellery, kitsch to collectibles and everything in between, heading down this alley is absolutely a good idea.

Prudhommes Antique Market

Just outside St. Catherines, nestled between the bustling QEW and picturesque Lake Ontario, is Prudhommes Antique Market. Take a detour en route to Niagara Falls and explore the bounty of rare finds and vintage pieces sprawling the property. With plenty of parking and picturesque views, this no-fuss outdoor market is a must-see.

St. Jacobs Antiques Market

Noted as Southwestern Ontario’s best antique spot, the St. Jacobs Antiques Market in the heart of Mennonite country is a staple for vintage collectors and history lovers. Everything your heart desires — from bone china to Victorian rings, steam trunks to rare records —you’ll find here.

Freelton Antique Mall

Take a glimpse inside the wonderful world of Freelton Antique Mall. Located between Hamilton and Guelph, this two-story market is a delight to explore. Featuring 200 vendors, this family-owned establishment proudly promotes some of the best antiques and vintage collector items around. Drop by and find something you’ll cherish for a lifetime. Visit freeltonantiquemall.com to begin your adventure.

Aberfoyle Antique Market

No antiquing guide would be complete without the famous Aberfoyle Antique Market. A favourite among antiquers, it’s been in business for 60 years. Open on Sundays from April to October, roaming this extensive outdoor market is the perfect sunny day activity. Find curious knickknacks from bygone eras, period piece furniture, one-of-a-kind folk art and much more.

Hamilton Antique Mall

Get happily lost in four floors of heirloom pieces and antiques at the Hamilton Antique Mall. Sprawling over 34,000 square feet, it’s the biggest antique dealer in the Hamilton area. With an endless inventory of furniture and lighting, glassware, collectibles, and vintage clothes, to name a few, you’ll find marvellous discoveries at every turn.

For the best Toronto flea markets to visit, click here.

Crowning Toronto’s signature dish in 2022. Hint, it has nothing to do with peameal bacon

By

Ron Johnson

-

1:59 pm

0

Montreal, bagels. Halifax, donair. Chicago, deep dish pizza. Toronto…?? For the first three cities, I don’t need to state the question. You instinctively understand that I am pairing each city with its signature dish. When it comes to Toronto, there is no immediate correct answer — but there is one that is obviously wrong: the peameal bacon sandwich.

It’s the response we might half-heartedly throw out because Mayor John Tory once made that claim or something. You know, that cornmeal-crusted bacon sandwich on a Kaiser roll that you essentially only get at St. Lawrence Market. If more than half the city has never tried a dish, let alone consume it on a regular basis, that is grounds for automatic disqualification. Nobody says Hogtown anymore, and clearly the non-proliferation of the sandwich signals its lack of mass appeal. Leave this one for the tourists.

However, that does not mean there are no contenders. There seems to be this notion that we are “too diverse to have a signature food”, which comes from an implicit belief that the dish must be immutable and that its purveyors must obey strict rules to be deemed local institutions. Instead, why can’t Toronto’s signature dish be like a page in a colouring book, line art that communities and individuals fill in their own way? I believe that there are already three worthy contenders.

Fusion poutine

Poutine is distinctly Quebecois, where fresh-cut fries, squeaky cheese curds and a deep brown gravy are mandatory. Conversely, Toronto treats poutine with irreverence, often substituting poutine for shredded cheese and gravy for any number of sauces. Without a doubt, there is no other city with as much fusion poutine, and perhaps no one has gone to the same lengths of delicious debauchery as Chris Jerk. Owner Chris Taylor once cooked at Middle Eastern joint Me Va Me, before later opening this strip plaza corner spot, previously a shawarma store. The sign outside proclaims “Original Jerk Chicken Shawarma” and upon entering, a glorious vertical spit is on full display. Smoky jerk-spiced shawarma and shredded cheese are topped on fries, russet or sweet potato, and doused with house gravy and optional hot sauce. Chris Jerk is just one of many, with options ranging from national variations (Vietnamese style phoutine, mutton curry poutine and more) to a dizzying number of breakfast/brunch poutines.

Stuffed roti

Due to the British colonial empire’s need for indentured labour, Indians were forcibly sent to the Caribbean. Over time this diaspora invented wrapped roti, where Indo-Caribbean curries would be nestled in thin rotis and eaten on the go. What happens when an Indian immigrant in Toronto tries this for the first time? They realize the ingenuity of stuffed roti, and instead fill it with the dishes they love — butter chicken, palak paneer and more. That is the story of the now closed icon Gandhi Roti, but I’ll let you in on a secret. Two former chefs at Gandhi, Prodip and Gigi, bought the same space and now operate Roti Mahal, with the same original recipes so many Torontonians love. This dish has yet to be widely adopted by other communities in the city, but I hope to see that change over the next few years. Just imagine roti stuffed with Mexican mole, or Ethiopian shiro wat.

Sushi pizza

Many restaurants’ famous dishes start with humble origins, as staff meals are made from leftovers and designed to be eaten quickly during breaks. This is the story of sushi pizza. A dish claimed to have been invented by downtown Japanese restaurant Nami in the 1980s. A base of crispy, fried sushi rice is topped with marinated salmon sashimi, spicy sauce, tobiko, scallions and white onion. The circular creation is then cut into slices, like a mini pizza, and eaten with chopsticks. Sushi pizza is a dish you now see on menus at sushi joints across the city, often more indulgent than Nami with creamy sauces and a choice of toppings. I would love to see crispy rice topped with the ingredients of Peruvian ceviche. Or perhaps a pickled herring preparation found across Europe.

Fusion poutine, stuffed roti, sushi pizza. It doesn’t feel right to pick between the three at the moment, and perhaps in 2022, that’s not what’s most important. Let’s start with a sense of collective pride about having signature dishes that, unlike other cities, evolve alongside its people.

Ahead of the 2022 Queen’s Plate, here are all the times the Queen has visited Toronto for it

By

Julia Mastroianni

-

1:47 pm

0

looking queenincar(1) — Queen Elizabeth II and Prince Philip wave to fans

There is magic happening at Woodbine this weekend. When the Queen’s Plate gets underway and the pageantry of the racing day is upon us, there is something special in the air. Now, when royalty is actually on hand for the occasion, it is the stuff of legend.

The Queen’s Plate was inaugurated, with royal blessing, on June 27, 1860, at the Carleton Track in Toronto, near what is now the corner of Keele and Dundas Streets. The plate is the oldest thoroughbred horse race in North America, and the original purse awarded was a whopping 50 guineas. The original winner was Don Juan, ridden by jockey Charles S. Littlefield and trained and owned by James White.

A year prior, a couple of gents by the names of Sir Casimir Bzowski and Thomas Patteson, of the Toronto Turf Club, petitioned Queen Victoria for a plate to award at a race in Ontario.

The goal was to legitimize the sport of horse racing, which had apparently fallen on rough times in old Upper Canada. Joseph Duggan, owner of the Woodbine Race Course, enlisted T.C. Patteon, then Toronto’s postmaster, in a last-ditch effort to save his beloved sport. And save it he did. By getting the royal nod, horse racing was established as a Canadian institution and a sport of royalty.

The race has been held at Old Woodbine (renamed Greenwood Raceway and Greenwood Race Track over the years) at Queen Street East and Kingston Road for much of its existence. In 1994, the Queen’s Plate moved to its current home at the Woodbine Racetrack in Etobicoke.

In 2006, Josie Carroll became the first woman trainer to ever win the Queen’s Plate.

The purse has improved somewhat since the 19th century, with the winner now taking home $1 million. The race will be held this year on Sunday, Aug. 21, with Moira as the early favourite.

Four times in the illustrious history of the Queen’s Plate, has the Queen, Elizabeth II, actually visited the humble stomping grounds of the Woodbine Racetrack: 1959, 1973, 1997 and 2010. In addition, there have been numerous appearances by a representative of the monarchy, such as the Queen Mother.

Queen Elizabeth II inspecting the troops at the CNE in 1959

Queen Elizabeth II’s first official visit to Toronto dates back to 1959 (though she was here as a princess in 1951 and as Queen in 1957 to Ottawa) when the city was included in her “royal tour” of Canada. The Royal Couple spent a significant amount of time in the area, including a visit to the Woodbine Racetrack to take in the 100th running of the Queen’s Plate horse race.

Queen Elizabeth II arrives on the scene in 1973

Frank Stronach’s Awesome Again won in 1997, with the Queen on hand

The Hospital for SickKids was visited by the Queen during her 1973 tour of Toronto. She also made her second appearance at the Queen’s Plate during this visit. She would attend again in 1997.

In 1984, the Queen visited the city once again. She formally dedicated the Nathan Phillips Square Peace Garden during the visit as well as opening the Queen Elizabeth II Terrace Galleries, as part of a major expansion at the Royal Ontario Museum, and opened the Metro Toronto Convention Centre’s north building, among other things.

In 2002, the Queen was in town as part of a tour to celebrate her Golden Jubilee. During her stop in Toronto, she visited such places as Exhibition Place and Sheridan College. A special concert was held in their honour at Roy Thomson Hall featuring performances by Evelyn Hart, Rex Harrington, Cirque du Soleil, the Tragically Hip and the late Oscar Peterson.

Queen Elizabeth II and Prince Philip have visited the country and Toronto on many occasions. Prince Philip has visited Canada more often than any other commonwealth country.

In 2010, the Royal Couple visited the Woodbine Racetrack for the Queen’s Plate for their final visit, during its 151st running.

Though the Queen won’t be in town this year, the 163rd Queen’s Plate is guaranteed to be an exciting one nonetheless.

For the story of how this Woodbine jockey met his match, click here.

The best soft serve ice cream in Toronto

By

Jessica Huras

-

12:31 pm

0

Real, whole milk ingredients are the secret to some of the city’s creamiest soft serves. Swirled and stacked with toppings or drizzled in sauces, this twisted treat is no longer limited to plain vanilla or chocolate flavours. Instead, refreshing, fruity takes that almost mimic gelatos are on the rise, as are the features of the cones that house one of summer’s favourite treats. Here’s where to find the best soft serve ice cream in Toronto.

Eva’s Original Chimneys

Eva’s Original Chimney first rose to fame in Toronto with their intricate, homemade “doughnut” cones, which offered a surprising twist (pardon the pun) on soft serve ice cream. Chimneys, which are the cones Eva’s is known for, are traditional, freshly-baked Hungarian pastries that are satisfyingly crunchy on the outside and soft and billowy on the inside. Stuffed with soft serve, they’re the perfect summer treat. All of Eva’s ice cream chimney cones are made with cinnamon sugar. Eva’s original chimney cones (available with vanilla or vegan vanilla soft serve) are $7.50 each. Extra homemade sauces, like Reese’s Peanut Butter or raspberry, can be added for an extra $1. Eva’s also makes nine premium chimney cones ranging from $8.95 to $10.95 each. Flavours include strawberry cheesecake, birthday cake and mango coconut, to name a few. You can also grab a sundae sans chimney cone for $4.95 to $6.95 or a pint for $8.95.

Cabano’s Comfort Food

Cabano’s Comfort Food, known for their fried chicken sandwiches, wings and cheeseburgers, is offering soft serve ice cream, too. Cabano’s flavours rotate regularly, but most have a chocolate, vanilla or twist base. Their most recent special was an Oh Henry soft serve sundae topped with caramel, fudge syrup and peanuts. The soft serve ice creams use premium products, including over 10 per cent butter fat (which is about double regular soft serve and triple ice milk). The machine Cabano’s uses for its soft serve is also made in Italy, which produces an end product that’s smooth and fluffy like whipped ice cream.

Tom’s Dairy Freeze

Since 1969, Tom’s Dairy Freeze has been offering authentic soft serve ice cream from a no-frills, service-style counter in south Etobicoke. Here, you’ll find the classic chocolate and vanilla swirl soft serve, more than 20 soft-serve sundaes, like the hot fudge with peanuts, towering banana splits with maraschino cherries and rainbow sprinkles, milkshakes and ice cream floats. Earlier last year, Tom’s also opened up a ghost kitchen near Queen and Ossington serving up take-home pints for pick-up and delivery only.

iHalo Krunch

This ice cream shop’s signature black cones, naturally coloured with activated charcoal, are what first put iHalo Krunch on the map in Toronto, but the demand for their Asian-inspired soft serve flavours is what keeps the customers coming back. With three locations, one in Trinity-Bellwoods one in High Park and one in Vaughan Mills, iHalo has four signature single flavours: Ube All the Way (purple yam); Black on Black (coconut mixed with activated charcoal); Meet Your Matcha (Japanese green tea, caffeine included) and Bean There, Done That (Madagascar vanilla bean). There are also five twist cones available, all integrating a combination of iHalo’s four signature soft serve flavours, set inside a homemade waffle-based cone. Limited edition flavours also spontaneously appear throughout the year, so even after summer’s done, be sure to keep an eye on their Instagram feed for upcoming fall flavours.

Milkcow Cafe

Milkcow Cafe makes its soft serve ice cream with local, organic milk. The end result is a light and creamy treat that tastes even better, once you know it’s preservative-free. Instead of offering the standard chocolate or vanilla, there are 12 flavours on the menu in a range of unconventional flavours. The Black Pearl, for example, blends vanilla ice cream with hazelnut syrup, sea salt and crunchy cocoball toppings. For those with a sweet tooth, sugary creations like the Mont Blanc (vanilla soft serve blended with chocolate rocks, apple syrup, Oreo crumble and cotton candy) or the Santorini (Oreo crumbles, tropical blue syrup, pistachio crumble and cotton candy) are sure to do the trick. Simple options, like plain vanilla soft serve topped with natural liquid honey are also available. Making waves this summer is Milkcow’s take on how to eat ice cream — sandwiched between a refreshing hunk of watermelon.

Competition in the legal industry

By

Jarrod Daley

-

10:21 am

0

See all posts by Diamond and Diamond Lawyers

The legal industry is adversarial by nature, but that doesn’t mean that there needs to be competition or adverse relationships outside of the courtroom. Diamond and Diamond believes that building and fostering relationships with other lawyers and firms is a crucial part of establishing yourself in the industry.

One of the biggest challenges in the industry is a tendency for many firms to opt not to interact with their peers beyond the walls of their firm. Diamond and Diamond is no stranger to navigating unfriendly competition – their transparency and openness about their client acquisition through public advertisement has drawn ire from some of their peers.

“There have been parts of the industry that have closed themselves to us either because they’re jealous of our success or concerned about our success. Fortunately, it hasn’t had any detrimental effect on us and we continue to grow. While it doesn’t hurt us, this attitude does hurt their credibility and positioning in the industry,” says Sandra Zisckind, Managing Partner, Diamond and Diamond.

How Diamond and Diamond Builds Relationships

“You catch more flies with honey than with vinegar,” says Sandra Zisckind, Managing Partner, when asked what it takes to build positive relationships with other lawyers and other firms in the industry. “It’s important to realize we’re like-minded people and there’s enough business out there for everyone. We don’t try to undercut or hurt the other person, but instead see each other as contemporaries. That mutual respect is so important.”

Approaching industry connections with respect is an excellent way to lead by example, and it lays the foundation for a mutually respectful professional relationship. Many firms disparage their competition, which causes tension and animosity unnecessarily.

Diamond and Diamond is a big believer in never burning bridges. As a result of strong relationships formed in the past, the company has welcomed more than one lawyer to their team who owned their own practice beforehand. Because of the trusted relationship that had been built, these lawyers were able to integrate their firm into Diamond and Diamond seamlessly and without any issue.

How to Address Negative Relationships

When dealing with other lawyers or law firms that don’t show you the same respect you give, it’s important to not stoop to their level. Professional relationships take time and effort, just like personal relationships, and if one party isn’t willing to sit at the table, there’s not much you can do beyond continuing to be respectful.

“We’re lawyers, we often disagree – but you can disagree respectfully! There’s no need to burn bridges because once those bridges are burned, they’re gone forever,” says Sandra Zisckind, Managing Partner, Diamond and Diamond.

The camaraderie that Diamond and Diamond has with other firms that also advertise publicly stems from targeting by other firms who do not share this practice. Many of their competitors turn to doctors or tow truck drivers and have them solicit clients on their behalf, but Diamond and Diamond prefers to get their files through creative, transparent, and honest marketing efforts. Their vocal opposition to backroom deals for client acquisition has stirred up negative reactions from their competition.

“We’ve got a great relationship with all of the major personal injury players in the country. There is no disparaging or ill will there. Unfortunately, there are a lot of other firms out there that don’t do this. Every time we expand, there’s more concern from our competition, but we always maintain our professionalism,” says Sandra Zisckind.

If you’re looking for a personal injury law firm in Canada or Florida, USA, don’t hesitate to reach out to Diamond and Diamond today at 1-800-567-HURT to schedule a free consultation.

About Jeremy Diamond

Jeremy Diamond is a lawyer and member of both Ontario and Florida Bars. Jeremy practices in the area of Plaintiff personal injury litigation. Click here to learn more about Jeremy Diamond.

Yonge and Eglinton is getting a new pickleball social club for the masses

By

Ron Johnson

-

3:36 pm

0

fairgrounds pickleball club — Fairgrounds Pickleball

Trailblazing entrepreneurs Matt Rubinoff (Stackt Market) and Drummond Munro (Superette) have taken over the space at 2400 Yonge St. to create the city’s first pickleball club with a focus on inclusivity and good times.

Murno says, the inspiration for Fairgrounds was his own upbringing, which included plenty of time spent in posh and exclusive private clubs. Fairgrounds aims to bridge the gap between exclusive sports clubs and poorly maintained public courts by offering a space where anyone can play pickleball on freshly painted and well-maintained courts. There are no membership dues, just pay-as-you-play drop-in fees and no dress codes.

There will also be plenty of opportunities for social events, as well as on-site food, beverage and retail.

“We didn’t understand why there was nothing between inaccessible private clubs and public amenities,” Munro says. “Pickleball has become this great equalizer of a sport because it’s a really flat learning curve and it’s all ages, all demographics, and we decided to launch a new type of club.”

Fairgrounds Pickleball — The pickleball club is located at 2400 Yonge St.

Pickleball is a rapidly growing sport across the globe – something that Munro attributes to the sport’s inclusivity.

“Pickleball is this great equalizer sport where you can pick it up really quickly. The learning curve is relatively flat and you can have fun almost instantly,” Munro says. “It’s not like tennis where if one person doesn’t know how to play, you’re not going to get a rally. It’s just this really fun, hyper-inclusive and not overly serious sport that everyone can sort of grab onto.”

Tuesdays at Fairgrounds is free for anyone that wants to try pickleball (the club will even match you with a few partners if you don’t have someone to play with). Every other day of the week, there is a $10 drop-in fee per person per hour, and there is four people to a court.

The space will also include a place to hang out, purchase food and beverages, and buy a few branded goods (some of those options can be seen on the Fairgrounds Instagram page). Weekly social events and tournaments are part of the plan too. While the current focus is on pickleball, Munro and Rubinoff plan to expand the concept to other racquet sports.

2400 Yonge St. has been a potential construction site for several years without any development headway. Caught between development projects, this particular stretch of Young and Eglinton is a stark contrast to the newly painted orange, green, red, and blue hues from the Fairgrounds courts (thanks to the team Design of Brand, the company behind brands such as Superette, Greenhouse Juice and Othership).

Fairgrounds will occupy 2400 Yonge until the end of the year with the possibility of extending into next year, but the current space is likely temporary. Munro and Rubinoff are scouting out other sites within the city for a more permanent location.

Fairgrounds officially opens on Aug. 22 and will stay open until midnight daily. You can check out the space and book your pickleball experience via the Fairgrounds website launching on the same day.

Tipping culture in Toronto – has it gone too far?

By

Ron Johnson

-

1:02 pm

0

Summer isn’t complete without the annual culinary event, Summerlicious, which kicked off on Aug. 12 and runs until the Aug. 28. Patrons across the city have the chance to experience a three-course meal at some of the best spots across the city, selecting from prix fixe menus at six extremely reasonable price points ($20 – $75) for lunch or dinner.

While the event makes a ton of pricey restaurants a little more accessible for the average Toronto foodie, some people are a little upset at the tipping details in the fine print on the Summerlicious website, advising patrons that gratuity is not included and recommending an 18% – 20% tip, calling it “a standard expression in Toronto.” Not everyone seems to agree.

This statement, posted on Reddit, prompted one user to write, “Tipping is this weird strange North American thing where it’s okay to pay workers almost nothing and expect them to sell their butts off to pay their rent.”

It’s no doubt that the service industry has suffered immensely as a result of the COVID-19 pandemic. Ongoing closures threatened the livelihood of tons of service workers, supply chain issues have made must-have ingredients and restaurant supplies pricier than ever before and rising inflation rates mean consumers generally have less disposable income to spend on eating out. That said, when people do venture out for a nice meal, is 18% to 20% really the new norm in an era where the cost of living is higher than ever before?

We asked a couple of local Toronto residents what they thought about Summerlicious’ claim and what their standard operating procedures are when opting to skip the dishes and head out for dinner.

“I tip 18% if it’s good and 20% if it’s great,” says Emma, who works in corporate law in the city. She says those rates are in line with her current understanding of the Toronto average. That said, she feels the tipping culture is getting out of hand. “

At some establishments, I’ve seen the lowest pre-set tipping option set at 20%, meaning the higher end was 25% or 30%.” She recalls a time at the beginning of the summer when she visited a local wine bar in the city and had two glasses while out with a friend. This spot does bar service exclusively and when she was checking out, she grabbed a couple of bottles from the bottle shop to take home. When the tip option came up there was no way for her to put in a customized amount.

“I wasn’t going to tip 18% on almost $100 worth of take-home wine and I just sort of panicked and skipped the tip since it was bar service anyway.” When she handed the terminal back and her receipt printed, the bartender asked matter-of-factly, “No tip?” She was mortified but felt like the establishment had kind of put her in a corner.

She’s not the only one who feels like rules around when you should tip and how much is getting harder and harder to navigate. In fact, this Summerlicious Reddit post comes on the heels of another viral Reddit post that made the rounds a couple of weeks ago when a Redditor posted “the most offensive tipping options I’ve ever come across” after having a couple of cocktails at an unnamed local bar. When the user went to pay his bill, the machine’s options read:

18% (Needs improvement)
20% (Kay)
25% (Good enough)
30% (Great job)
Other

In his post, he said, “The idea that I’m tipping 18% and it’s written out that I’m insulting the bartender somehow and they need improvement is awful. I’ve never felt so manipulated into tipping 25%.”

But it’s more than just bars and restaurants. Scott is a self-proclaimed foodie who even does freelance work for a variety of local restaurants across the city. While he is a staunch 18% tipper (20% if the service goes above and beyond) when he’s having lunch or dinner out, he’s on the fence when it comes to fast-casual spots and coffee shops.

“I only really tip at local places that have amazing and reasonably priced food. I don’t mind rounding up a bit to make my $12 sandwich a $14 sandwich if it helps. But for the most part, I’m not tipping on that iPad terminal.”

That said, there are some locals who have accepted this new normal. “I always tip, even if it’s just 10% for takeout. Tons of people had a role in getting your order into your hands,” says Vanessa, a sales executive in the live music industry. She adds, “Frankly, people suck, and surely aren’t the nicest to wait staff. A little something for me could be something big for them, like an extra dollar on my already $4.00 latte.”

It should be noted that some Toronto restaurants are experimenting with a no-tipping policy such as Barque in the city’s west end. In addition, although the restaurant minimum wage in Ontario has been rising, it’s still not nearly enough to be considered a living wage in the city so an end to tipping would require restaurant owners to make up the difference in some way.

What do you think about Summerlicious’ 18% – 20% tipping recommendation and tipping culture in general? Has Toronto taken things too far? Let us know in the comments!

How They Met: A Queen’s Plate jockey preparing for this weekend on playing for keeps

By

Julia Mastroianni

-

11:32 am

0

Justin Stein, a jockey in this year’s Queen’s Plate race, has been around the (Woodbine) block more than a few times. Since the start of his career in 2004, he’s had over 1,280 career wins, including a 2012 win at the Queen’s Plate aboard Strait of Dover. A seasoned professional, he even retired in 2016. But he came out of retirement in 2019 when he realized he had reached the point in his life where he knew the only thing that would make him happy again was riding racehorses. Ahead of the Queen’s Plate on Aug. 21, Justin shared the details of how he and his wife, Jennifer, met, for the first and second time, and the love of horse racing that connects them.

How they met

We originally met at Hastings Park in 2004 back when I was an apprentice. We have an 11-year age gap, but she told a lot of the trainers she played cards with in the kitchen, “I’m going to marry the bug boy!” (Which is an apprentice, just in racetracker terms.) And here we are. I think that’s so funny.

Jenn’s mother is also a trainer and has always been close friends with my father. We [Jenn and I] were reacquainted at Woodbine in 2019, when I came out of retirement and Jenn was assistant trainer for [Woodbine trainer] Lorne Richards at the time. She’s taught me so much about horses and has given me a new-found respect for the “bigger picture” of the sport and the racing world in general. I pay attention now to racing everywhere, and I feel that benefits me as a jockey. Not just knowing my horse, but knowing the horses I’m riding against. This sport is a team effort, and I’m grateful to have Jenn on my team.

The first date

The Keg on, ironically enough, Father’s Day in June of 2019. We both knew that night that we’d found our missing piece and we’re inseparable ever since.

The courtship

We bought a C7 Corvette together and had some good adventures. We both have the need for speed, and from that first date up to now, the fire still burns hot, hot, hot!

The proposal

Jenn and I are so similar, straightforward, yet spontaneous and a little shy. She knew I had the ring, and we both knew what we wanted. We were sitting on the couch at home, and I just asked.

The marriage and honeymoon

We were married on September 21, 2021, at Hidden Springs Farm. We went on an incredible honeymoon to La Fortuna, Costa Rica. We hiked to the highest legal point of the Arenal Volcano and even came back with a dog we rescued. It was a magical getaway.

The kids

We have one, Benjamin Floyd Stein. He turned two on May 15!

Balancing careers and marriage

We do everything as a team. Horse racing courses through our blood the same, so it is a huge part of our marriage. She is my biggest fan and supporter as a rider, and I will always respect her as a horsewoman and trainer.

Shared interests and hobbies

We hike, we paddle board, we snowboard, we love dogs, we both ride. Our horses were in our wedding, so we joke and say they got married on September 21 as well. Oh, and we both love shopping!

The secret to success

Be there on the good days and the bad. She has my back, and I have hers. First and foremost, we communicate well with each other because we know it will get resolved without an argument. There is nothing but trust there.

The future

If you’ve ever seen the movie Up, it will be a lot like that. A little old couple still head over heels in love and full of life. “Adventure is out there!” And we are going to explore every nook and cranny before I get too old.

Top Chef Canada returns with three Toronto cooks vying for top prize

By

Ron Johnson

-

3:38 pm

0

Top Chef Canada is back for a milestone tenth season and this time the cutthroat competition will see eleven “cheftestants” — including three talented cooks from Toronto — as they compete in high-pressure, quickfire challenges, for the grand prize of $100,000.

In addition to showcasing the country’s top chefs and the diverse cuisine Canada is known for, this season, dubbed Top Chef Canada X, is set to feature a slew of fiery new challenges as well as fan favourites including the culinary skills race. Chefs will be pushed to their gastronomic limits with a vegan feast, and even a foodie trip to the Caribbean.

Acclaimed Toronto-born chef David Zilber who’s worked at some of the most prestigious kitchens in the world and most recently ran the fermentation lab at three-Michelin-star restaurant Noma in Copenhagen, will be joining the judging panel. Celebrity chef Mark McEwan, legendary restauranteur Janet Zuccarini, food writer Mijune Pak, and Toronto food journalist Chris Nuttall-Smith round out the group of judges, while cookbook author Eden Grinshpan returns to host.

In addition to the title of Canada’s Top Chef and the largest cash prize in the show’s history, the winner will receive a Lexus NX, a new kitchen outfitted by KitchenAid, a farm-to-table adventure, and $10,000 from DoorDash.

Amongst the diverse group of contestants is the first-ever competitor hailing from the Yukon, and three from Toronto.

Martine Bauer is the chef and co-owner of Little Italy’s French restaurant Pompette and sister space Bar Pompette. The thirty-six-year-old is originally from Mauritius and has worked in Michelin-starred restaurants in Paris and had a stint as the chef for the Prime Minister of France.

Joachim ‘Jo’ Hayward has cooked professionally for 12 years in numerous cities around the world and is currently the head chef at Wynona, a romantic date-night spot in Leslieville with a focus on seafood and pasta.

Originally from Egypt, Monica Wahba is the chef and owner of Maha’s, a drool-worthy brunch spot that’s become a fixture in Toronto’s food scene since first opening in 2014. If she takes home the top prize, she’ll be the first Egyptian chef to win the competition.

Here is the full list of participating chefs:

Martine Bauer, 36, Toronto, Ont. (Pompette)

Tawnya Brant, 39, Ohsweken, Ont. (Yawékon)

Kimberly Conway, 29, Charlottetown, P.E.I. (Brickhouse Kitchen & Bar)

Joachim ‘Jo’ Hayward, 32, Toronto, Ont. (Wynona)

Chris Irving, 40, Whitehorse, Yukon (Private Chef & Consultant)

Camilo Lapointe-Nascimento, 25, Montreal, Que. (Menu Extra)

Deseree ‘Dez’ Lo, 45, Vancouver, B.C. (Marine Drive Golf Club)

Vaishnav ‘Vish’ Mayekar, 30, Vancouver, B.C. (Pepinos & Caffe La Tana)

Lindsay Porter, 36, Edmonton, Alta. (The Common)

Trevane ‘Tre’ Sanderson, 27, Toronto, Ont. (Vela)

Monika Wahba, 32, Toronto, Ont. (Maha’s Restaurant)

Top Chef Canada X, is set to air on September 26 on Food Network Canada.