Real-estate pros Drew and Jonathan Scott (Property Brothers: Forever Home) are multifaceted entrepreneurs and home transformation television and lifestyle personalities with over 18 million monthly TV viewers. They are the co-founders of Scott Brothers Global, a leading lifestyle and entertainment company producing content (Scott Brothers Entertainment) and consumer products (Scott Living, Drew & Jonathan Home) for the masses. The Scott brothers are also New York Times best-selling authors and the founders of Drew + Jonathan Reveal Magazine, a quarterly lifestyle magazine published by Meredith Corporation. Drew and Jonathan’s shows are watched in over 160 countries. The brothers are changemakers and philanthropists advocating for affordable housing and sustainable living. In 2017, they were named Habitat Humanitarians for their work with Habitat for Humanity and in 2020, they produced their first-ever documentary, Jonathan Scott’s Power Trip, which explores why clean, renewable energy isn’t available to all. For more information, visit www.thescottbrothers.comor follow them @MrDrewScott and @JonathanScott.
Fall is one of the hottest seasons in the real estate market, but preparing to buy or sell a home for the first time can be tricky. Property Brothers Drew and Jonathan Scott are using their years of real estate experience to share their best advice for making the process of putting your home on the market as smooth as possible.
Is this the right time to be selling your home?
With COVID-19, a lot of people anticipated there would be a slowdown in the market. But that was actually very short-lived, and we’re now seeing just incredible interest in the market with low inventory, which drives more offers and makes it a seller’s market.
What is the number one tip for people looking to sell their property?
We encourage people to buy, move, then sell. That can sound scary, but doesn’t this sound scarier: having strangers walk through your home and judge all of your stuff, go into your drawers and who knows what else? Having to clean up every single time there’s a showing (and in this market, there tend to be a lot of showings)? Having to take the dogs out and put them with the neighbour? Having to get the day off work to watch the kids?
Instead, you can make it such an easy process where you can get into the new house, move out of the old one, stage it properly, and fix all those maintenance issues so that you can actually sell it for more than it would cost to fix those things.
What should homeowners make sure to do before putting their house on the market?
We really believe in home staging, especially fixing any maintenance issues in the home properly before putting your home on the market. We’ve toured through houses before and have seen that even just some simple cleaning would have gotten them $5,000 more.
We know that a lot of buyers are savvy; they watch shows like ours and know to look out for certain things during a showing. You could paint and fix cabinets that are loose or hanging off, fix up leaking faucets. If there’s some damage to a floor, fix up the flooring. All those little things can start to add up in the buyer’s mind. The more negatives that a buyer sees when walking through, even if they’re small, it all adds up to giving the buyer a feel that this isn’t the right property for them. You want people to be able to picture themselves in the space. So that giant nude self-portrait that you painted, those are things that you want to tuck away when you’re doing showings so that people can really appreciate the home.
What should prospective buyers do when they’re getting ready to shop the market?
Create a list of what you would love to have in your dream home and then go through that list and decide what are your must-haves and what you can live without. Try to find a home that you can grow into. If you plan to continue to grow the family, maybe it’s worth getting that little extra bit of home now. It’ll put you in a better financial situation in the future.
The epitome of luxury living can be found at 79 Truman Rd. This St. Andrews-Windfields home spans a whopping 10,700 square feet of living space across four levels, including a loft and finished lower level.
There are opulent amenities to enjoy both inside and out. The backyard comes with an inground pool and cabana, while inside offers a wine cellar and bar area. With five bedrooms and nine washrooms, this home is listed for $6.998 million.
Mitch Fain from The Print Market
Elegant hardwood flooring and crown moulding immediately make an impression in the entryway.
Mitch Fain from The Print Market
A marble vanity elevates this two-piece bathroom.
Mitch Fain from The Print Market
Wood wall panelling brings a sophisticated feel to the office.
Mitch Fain from The Print Market
A modern fireplace and unique ceiling details make for a classy looking living room.
Mitch Fain from The Print Market
It’s open to the dining area, which can accommodate a 12-person table.
Mitch Fain from The Print Market
Another fireplace and a built-in bookshelf can be found in the family room. Full height windows provide tons of natural light.
Mitch Fain from The Print MarketMitch Fain from The Print MarketMitch Fain from The Print Market
Pristine white cabinetry and a massive marble island define the custom kitchen. There’s also a walk-in pantry and space for a casual dining set.
Mitch Fain from The Print Market
Soaring ceilings open up the primary bedroom. It comes with a private balcony and space for a living area.
Mitch Fain from The Print Market
You’ll find a soaker bathtub, double vanity and marble flooring in the seven-piece ensuite bathroom.
Mitch Fain from The Print Market
This boutique-worthy walk-in closet has tons of shelving and an island for extra storage.
Mitch Fain from The Print Market
There’s loads of living space in the finished lower level. Check out the custom bar and recreation area.
Mitch Fain from The Print MarketMitch Fain from The Print MarketMitch Fain from The Print Market
This level also has a sauna, fitness area and living room.
Mitch Fain from The Print Market
Here’s a look at the climate-controlled wine cellar.
Michael Peart from The Print Market
The home’s back exterior has a chateau-like vibe with large windows and a sprawling patio space.
Michael Peart from The Print Market
Here’s a look at the outdoor kitchen.
Michael Peart from The Print Market
There’s plenty of room to lounge and dine alongside the pool.
Michael Peart from The Print Market
Multiple doors in the cabana provides a seamless indoor-outdoor living space separate from the main house. It comes with a fireplace, television and bar area.
Over the last two years, dog purchases have seen a great increase in most Canadian homes. And whether it’s for therapy or other reasons, nobody is 100% sure that their dog will feel safe around everyone all of the time. Dogs only have so many ways of communicating. When they run out of ways to express themselves, they may resort to biting.
At Diamond and Diamond Lawyers, personal safety always comes first. The firm’s leadership team, Jeremy Diamond, Sandra Zisckind, and Isaac Zisckind, are all dog owners. They share some tips to help keep you and your family safe while interacting with dogs.
1. Always Ask the Owner Before Approaching a Dog
Some dogs are naturally afraid of strangers so they’ll pull away or bite if approached suddenly. Others will need time to get used to strangers before they trust them enough to approach them on their own.
Always ask the owner first if you’d like to pet their dog.
2. Ensure Children are Supervised When Playing With Animals
Playtime with dogs can lead to some unforeseen and sometimes scary circumstances. Children need guidance and supervision when playing with dogs. If your child is young and inexperienced playing with dogs, it might be necessary to supervise them to make sure they don’t put their safety at risk.
3. Keep Your Dog on a Leash in Public Places
Anyone who owns a dog knows how important it is to make sure it is well-behaved when out in public. If you let your dog go for a run in the middle of the street, there is a chance that he or she will run away from you, get hit by a car, or approach other strangers or dogs.
“It might seem a bit cruel to leash your dog in public, but it’s for your own good. Leashes help prevent any physical harm to the community as well as your dog.” – Jeremy Diamond
4. Stay Away From Injured, Tired, Or Sick Dogs
There are some natural instinctive behaviors that dogs display which can unintentionally create a dangerous situation. Injured or sick dogs may act aggressively so it is best to avoid them since they might lash out.
Instead, call the police if you see a sick or injured dog with no collar or leash immediately.
5. Don’t Tease Dogs
It is not a good idea to tease or annoy any dog. Teasing might be seen as an invitation for confrontation and the dog might think it’s appropriate to get aggressive. As a responsible dog owner, you should always treat your dog with respect. “The key to staying safe around a dog is to develop a respectful relationship with it.” – Sandra Zisckind
6. Let The Sleeping Dogs Lie
When you are around a dog, always try to do everything you can to avoid waking them up. Animals are easily startled and can bite at any time. This is because they feel threatened and attacked without provocation when woken up suddenly.
Before You Leave
When reading through these tips, keep in mind that dogs are loyal and affectionate. If you’re going to interact with them, it’s important to remember that even the friendliest of dogs can be dangerous. Everyone should observe certain safety precautions to protect themselves from accidents or injuries caused by well-meaning, but sometimes mischievous dogs.
If you have been a victim of dog bite incidents because of the negligence of another, you may be eligible for compensation. Contact us anytime at 1-800-567-HURT.
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.
Joining the ranks of local spots like African Palace and Lalibela, Bloor West has added a new spot for authentic Eritrean and Ethiopian eats to the block, smack dab between Koreatown and Bloordale Village.
The Mask Bar & Restaurant is located at 965 Bloor St West, close to Ossington, and is owned and operated by former Eritrean-born soccer player turned food industry aficionado, Samsom Tadese. The new spot opened back in August of this year, and has been serving up big portions, authentic flavours and warm, welcoming vibes for breakfast, lunch and dinner ever since.
A 10-year veteran of the food industry, Samsom owned a bar in Uganda before immigrating to Canada in 2019 with his Auntie, who does most of the cooking behind the scenes. She is the authentic edge in the kitchen, giving patrons a true taste of the duo’s home country, providing eaters a distinct flavour profile marked by an eclectic combination of spicy, sour, tart and earthy.
The Mask prides itself on big portions, warm flavours, and plenty of options for vegetarians and vegans alike.
With capacity for around 50 people indoors, the atmosphere is spacious but still intimate, described by Samsom as, “the perfect place for sharing a meal among friends, with big portions that can accommodate just about any dietary restriction.”
Menu features include meat platters with the choice of goat or lamb which can be made spicy or not depending on preference. Bonus? All meat is 100 per cent Halal.
Vegetarians and vegans can join in on the fun too with tons of veggie-based options, like the Veggie Combo, a colourful platter of collard greens, lentils, red beets and spinach sitting atop a traditional flatbread made from teff flour.
The Veggie Combo: collard greens, Alicha, Birsin, red beets, and spinach served on Injera (traditional flatbread made from teff flour).
Be sure to order the Shiro to start – an Ethiopian flatbread encasing a flavourful mixture of ground up roasted chickpeas, seasoned and simmered with onion, ginger, garlic and chili.
Beyond the delicious eats, Friday and Saturday nights are kicked up a notch with DJs spinning Afrobeat and 90s R&B music. Need a little liquid courage before you start dancing along? The bar is stocked with a wide selection of national and premium beers and wines with plans to expand into cocktails in the very near future.
Whether you partied at The Mask the night before or are just looking for a new experience, plan a slow start to your Sunday with an Eritrean/Ethiopian inspired breakfast. Swing by for a traditional coffee ceremony, called Jebena Buna where you can watch a woman perform the ritual of roasting green coffee beans until they’re basically black. The beans are then grounded using a mortar and pestle, and boiled with hot water before being poured into small, ornate cups for guests to sip.
The Mask Bar & Restaurant is open Mondays to Saturdays from 10:00 a.m. to 2:00 p.m.
Amano Trattoria is a new Italian restaurant from Open Concept Hospitality, the team behind Amano Italian Kitchen. Set in Old South, Amano Trattoria feels like a sophisticated older sibling to its sister restaurant, which has locations in Union Station and Newmarket.
In contrast to Amano Italian Kitchen’s bright, fast-casual atmosphere, Amano Trattoria’s vibe is moodier and more intimate — more suited to lingering over a few glasses of wine, rather than gobbling up a plate of pasta before hopping on a train at Union.
The Food
Amano Trattoria brings a similar approach to Italian cuisine as Amano Italian Kitchen, according to co-owner and chef Michael Angeloni, who says the loose slogan for both concepts is “inspired by our heritage but not defined by it.” He says the restaurant aims to highlight classic Italian fare, but with a playful, modern approach that draws on local Ontario ingredients.
The assaggini section of the menu includes small bites like these crispy arancini with pear, smoked provolone, burnt honey and rosemary, topped with indulgent hunks of bacon.
The funghi pinsa layers roasted mushrooms on top of taleggio cheese and thin slices of Yukon Gold potatoes.
The Tuscan crostini sees charred toasts layered with creamy chicken liver, pickled pearl onions and balsamic agro dolce.
The Truffle Salad features baby gem lettuce tossed with truffle vinaigrette, aged pecorino and chives (and some extra truffle shavings for good measure).
These delicate strips of beef carpaccio are with drizzled hazelnut emulsion and red wine, and finished with arugula, Parmesan and mushrooms.
Pasta, like this agnolotti with roasted squash, amaretti, Parmesan and fried sage, is made in-house. “It’s actually the dish that got me these restaurants,” says Angeloni. It was the first thing that I cooked for our partners. That’s what sold them on me.”
The menu includes a variety of pinsa, which Angeloni describes as an ancient Roman style of pizza. “Essentially, it’s bread with toppings on it,” he says. Amano Trattoria’s dough is made in-house from a natural sourdough starter and fermented for two days. The result is a light, airy base that doesn’t leave you feeling as weighed down as a traditional slice of pizza. This Funghi pinsa is topped with taleggio cheese, Yukon gold potato and roasted mushroom.
The tender pork shoulder is brined, cooked sous-vide and finally grilled. It’s served with braised swiss chard, cauliflower puree and apple mostarda.
This simple side of rapini gets a spicy kick from bomba, a Calabrian chile paste.
Desserts are a mix of classics and others that branch out from the Italian theme, such as this pavlova with lemon curd, blueberry compote and chantilly cream.
The Drinks
The cocktail menu is anchored by several variations on staple Italian cocktail, the negroni.
The Cynar Negroni, for example, features Ungava gin, Cynar, vermouth and gentian liqueur.
There are also good-sized lists of sparkling, white, red, and rose wines, with a focus (unsurprisingly) on Italian bottles. The drinks menu is rounded out by a handful of local and Italian beers, including Moretti and Peroni on tap.
The Space
Amano Trattoria’s roomy dining area centres on a glittering, gold-fringed main bar.
Exposed overhead piping, dark wood furniture and brick accent walls lend an industrial feel, which is balanced by floral artwork and a colourful mural featuring Italian actress Sophia Loren.
The front window of the restaurant offers a cozy corner dining space that can also be curtained off when needed as a private dining area. The buzzy dining room was a long time coming, with Angeloni noting that Open Concept Hospitality acquired the space just before the pandemic forced restaurants to shut down. “It’s been two years of takeout and now it’s finally time,” says Angeloni. “It’s been good.”
Amano Trattoria is located at 9 Church St. You can stop by Amano Trattoria Tuesday to Thursday from 4 p.m. to 10 p.m., and Friday and Saturday from 4 p.m. to 11 p.m.
In the Toronto food scene, Kate Chomyshyn and Julio Guajardo are pretty much royalty. They’ve been behind some of the best Mexican restaurants the city has seen, including Quetzal, Rosalinda, pop-up Birria Balam and their new permanent location, Fonda Balam, in partnership with Matty Matheson. We spoke to the pair about how they met and the joys and challenges of working together so closely.
How they met
We met at cooking school in Ottawa, Le Cordon Bleu, in 2004. He was talking to one of my friends, so I went over to chat and introduce myself because I thought he was handsome. As I walked away they started speaking Spanish, and I realized Julio was Mexican. I remember that moment very clearly. I had no idea that this handsome man would change my life or how much Mexican culture would enrich my life.
The first date
One night we were at a party at a small club and we danced together all night. Julio is a very good dancer (I am not). As we were leaving, he asked me to go home with him in Spanish (sorry, not very romantic!) and we have never really left each other’s side since then. We were really young, 19 and 21 years old, and we moved in together really quickly! When cooking school was over, we moved to Montreal and cooked there for 12 years before coming to Toronto to open restaurants.
The proposal
Julio has actually proposed twice and we aren’t officially married! I said yes both times, obviously, and one day we’ll throw a big party to celebrate our love! The first was a video he made for me at La Laguna de Bacalar in Mexico. He gave me a beautiful Mexican fire opal ring. The second was at Ek Balam, an ancient Mayan archeological site. This time we were both there, and it was a beautiful place and moment. That is part of the reason we decided to call our brand Balam.
The cats
No kids, just two cats named Tepeztate and Tobala (after wild agaves used to produce Mezcal).
Balancing career and marriage
It’s a loaded thing to think about three weeks into opening a new restaurant. Balance is a hard thing for all chefs, but when you share all your projects, it’s definitely hard to take any time off. I would say it’s not easy, and the fact that we have just opened our fifth restaurant in Toronto together and are still best friends is a testament to how much we like each other. There are definitely tough moments, but in the end we just try to focus on our shared goals.
Working together
I think a big part of our success in our industry is that we are both competitive perfectionists and we have always pushed each other to be better. We started our first company, a small paleta (Mexican popsicle) company called LA CaTRINA out of our apartment while both working 60-hour-a-week cook jobs out of our need to express our creativity. That need brought us all the way to Toronto and now to opening Fonda Balam. I don’t think either of us would have made it here without the support of the other. We really balance each other in the kitchen. Julio is very organized, clean and meticulous, while I’m a little more hectic and love building flavour and technique into food and sourcing great products. Together we come up with all of our menus and are each other’s harshest critics. Since that paleta company, our shared goal of representing Mexican culture in Canada has been at the core of everything we do.
The secret to success
I’m not sure that we have any secrets. After 17 years we have certainly had great and not so great moments. I think, even through the rough moments, we always love each other, and I guess that’s the not so secret secret. Love.
Finding a good lawyer in Toronto can be a bit of a challenge these days. After all, there are hundreds of lawyers in Toronto and with twenty-four law schools in Canada, more professionals are being welcomed into the city every year.
It can even be more difficult if this is your first time looking for a lawyer. There are lots of different law firms in the GTA, each varying in specialty, size, and experience.
Who should you hire? Selecting the best lawyer to represent you, fortunately, can be simplified and ultimately can come down to five considerations. Here are out top tips on how to find a good lawyer in Toronto:
Experience And Track Record Matter A Lot
It is absolutely crucial for the lawyer you pick to not only have the experience you want but they should also have a track record of success. A ‘track record of success’ is not something every lawyer has. In fact, there are a certain percentage of lawyers that you’ll want to avoid altogether.
There are over 55,000 registered lawyers in Ontario, similar to what is found in the United States and only roughly a third consider themselves to be very successful and only half would categorize themselves as ‘successful.’
There should be some evidence of a lawyer’s experience with legal issues identical or similar to yours.
In your initial consultation with a lawyer, don’t hesitate to put them on the spot and ask about their experience with cases similar to yours and their track record. You want to feel assured that you’re partnering with the right person.
Responsiveness And Communication
Here is where you really find out whether you’ve chosen the right lawyer. The person handling your case should be able to communicate well and be responsive. You don’t want to be waiting for days for a return call and you don’t want to be confused about something that relates to your case.
A lot of clients assume the bigger the law firm, the better the lawyers but this isn’t always the case.
According to Michael Giordano and Aline Avanessy at AvaGio, large, high-volume law firms can sometimes lack client-focused care. They pass off work to others or end up being too busy to offer the sort of commitment a client wants. “Larger firms do not equal better service”, says Avanessy.
Regardless of the size of the law firm, you don’t want someone who is too busy. A good lawyer will be proactive and keep you updated on any changes and developments in your case.
Find A Lawyer Who Specializes in Your Case
Lawyers are subject matter experts and specialize in specific areas. Depending on what legal issue you have, there’s a lawyer out there for it. Some issues are also related and included under broader legal specialties.
There are firms in Ontario that specialize in business law, such as GLG LLP, handling matters like corporate law, start-ups, the purchase and sale of businesses, and commercial agreements. Be sure to find a lawyer with the background and professional expertise to provide adequate assistance.
Do Your Research And Ask For References
Be sure to do some background on your lawyer. A simple Google search can bring up a lot of information, from online reviews to press articles and the like. There are multiple trustworthy legal directories, like Law Society or Best Lawyers. They are convenient tools as they give you a list of lawyers with their bios, fields of expertise and reviews all in one place.
You may want to ask a lawyer for references or past clients for you to speak with. Many firms actively encourage their clients to look at their reviews and, if asked, are willing to provide a list of past clients and past cases.This sort of openness is what you want and will quickly eliminate lawyers who aren’t quite up to par.
Costs And Fees
Lastly, most lawyers can be quite expensive no matter the legal problem. Ask about a lawyer’s cost and fee and be open and honest about what you want from them. The costs and fees shouldn’t be something a lawyer wants to hide from you.
Furthermore, find out about how they bill, what methods they use, and possible additional fees. Certain lawyers may only bill one way while others have alternative billing methods. Often, clients are charged by the hour which adds up quickly. The average hourly rate of counsel in Ontario for family law is $350/hour, as an example.
The contestants on Season 5 of The Great Canadian Baking Show.
Now in its fifth season, The Great Canadian Baking Show is a Canadian adaptation of The Great British Bake Off produced for CBC Television. Over the course of eight weeks, ten amateur bakers from around Canada compete against one another in a series of challenges, presenting their sweet creations before a panel of judges.
This year’s judging panel includes French chef, restaurateur and television personality Bruno Feldeisen, and Canadian pastry chef, Kyla Kennaley. Out of the ten contestants on the show this year, only three of them hail from Toronto and its surrounding cities. We caught up with Vincent Chan, a graphic designer from Mississauga, Alina Fintineanu, a dental hygienist from Toronto, and Steve Levitt, a small business owner from Aurora, to learn more about what inspired them to audition for the show.
Is this your first time auditioning for the show?
ALINA: I auditioned for Season 4, but I did not put my best foot forward! Not getting a call back was the impetus to get really serious about it, and step my game up significantly for my application to be on Season 5. An additional year of intense practice paid off!
VINCENT: No, I have auditioned for Seasons 2, 3, and 4, prior to being cast on Season 5. I did not audition for Season 1 because I wanted to see if the Canadian version had the same feeling of joy and camaraderie as the The Great British Baking Show. I was so happy that it did!
STEVE: Not even close actually. I applied in seasons 1, 3, 4 and 5. I skipped 2 because after having a phone interview for season 1 I realized that I was nowhere near ready and had done nothing to improve my skills by season 2. For season 3, I actually made it to the audition stage. Finally, all the stars aligned for season 5.
Why did you audition?
ALINA: I auditioned because I love to challenge myself and be a part of wholesome things. I am such a passionate home baker that I felt compelled to give it a try! I’ve watched and loved the show for so long, and watching Season 4 in particular I felt that FOMO (fear of missing out). So, I resolved to audition and give it my all!
VINCENT: The main reason for my auditioning for The Great Canadian Baking Show was to see how I would fare against the best home bakers from across the country. I have been told that my bakes were beautiful and tasted amazing from friends and family, but I feel they have to say that because they are getting free baked goods. Being my own worst critic, I wanted an objective view and opinion of where my abilities lie in terms of baking.
STEVE: There were a few reasons. First, I had recently found baking as a pleasurable hobby. Second, and not to be diminished at all, was that my wife and I were huge fans of Schitt’s Creek. My wife was obsessed with Dan Levy. One day, my co-worker walked into my office and said, “Did you know that they’re making a Canadian version of the Great British Baking Show…and Dan Levy is one of the hosts?” I immediately began filling out the application. I told my wife I would get on the show so she could meet him. Crazy, but true. (I still haven’t made good on that promise to her). And finally, I kept with it because I just love the show. Everything about it. It is the only cooking/baking show I have even considered applying for. And I knew if I kept working on my skills that, even if I didn’t get on the show, at least I’d be a better baker for it.
Alina Fintineanu
Where did your love of baking come from?
ALINA: I started baking from a young age with my mom making loaf cakes and fruit tarts. I honed my love and passion myself over the years; when it goes right, baking is something that relaxes me. My favourite way to bake it is to put on some music by Ludovico Einaudi and see what comes out of my kitchen.
VINCENT: I have always loved baking. I come from a long line of cooks and chefs. Although I like to cook, baking is where I found my groove. I like structure, rules, and cleanliness. But being a designer, I also like creativity, colour and flow. Baking is very structured and precise, but I love to find ways of being creative within these confines. That is what I really love about baking. It is a challenge.
STEVE: My love for baking developed from a lifestyle change where I began a fitness regimen and eating healthy. Stay with me on this…once I dropped 110 pounds and was “stable”, I wanted to introduce sweets (in moderation) back into my life – especially chocolate chip cookies. I figured if I was going to eat one, it better be the best possible cookie for the calories. Cookies led to cakes, cakes led to my Season 1 application and my push to Season 3 led to what has become quite a passion.
What’s your signature baked good, or item you love to bake?
ALINA: My signature baked good has been French entremets but it’s changed recently! I’ve been baking more than ever and now I’m very good at choux pastry desserts as well as mirror glazed cakes.
VINCENT: Well, that is a loaded question. I had a few “no fail” recipes before going into the tent. Unfortunately, I learned that they can fail while I am surrounded by cameras and a stomach full of nerves. But, I would have to say that I can make my Sans Rival Cake consistently well. It is a cashew dacquoise filled with mocha cream, salted caramel and topped with chopped, roasted cashews. It is one of my favourite bakes. I made a version of this for my Showstopper on Celebration Week.
STEVE: While I’d love to say chocolate chip cookies, I think that my chocolate cake in any of its many, many variations is my signature.
What’s your least favourite thing to bake and why?
ALINA: Unsurprisingly, my least favourite thing to bake is bread. I love eating it, but baking it is a whole other story! It’s purely the lack of experience – I like to call it my Achilles’ heel because I started baking bread in quarantine and didn’t make all that much of it.
VINCENT: I honestly cannot say that I do not dislike any bake. I am not fond of cakes that require fondant, but fondant has its place. I guess if I had to choose, I would say cupcakes. I don’t understand why people like them. Overly iced and a bit boring. Meh. Give me a slice of cake any day.
STEVE: Gee…when I read that it reminded me of the expression that “even a bad day fishing is better than a good day working”. Even my least favourite thing to bake is enjoyable. It used to be macarons. But instead of stopping, I embraced them, and now I love to make them. Currently, I’d have to say any type of mousse. The reason is simply that I’m still not continually successful with them (look no further than my performance in the Technical Bake during Celebration Week). I will not give up on it since I love to eat it. One day I hope to move it to the category of one of my signatures.
Steve Levitt
Are you baker by profession? If not, what is your professional background?
ALINA: I have been working for 11 years in dentistry and specifically orthodontics. The Tooth Fairy gone rogue! In the last several years I got more involved outside of clinical practice also – I am a Certified Training Practitioner and have trained and taught internationally on braces and clear aligners, I am a published author of several articles in prominent dental publications, and I have a background in adult education and have created continuing ed courses in orthodontics.
VINCENT: I have been a graphic designer and had my own business for 35 years. I have slowly been transitioning into interior design and decorating over the last few years.
STEVE: I started a promotional products company about 30 years ago (gosh, maybe even longer). Like baking, I’m self-taught in all aspects (including computer work and basic design and accounting). I’ve always been artistic and drawn to things like painting, photography and drawing. I’m an avid motorcycle rider and yoga enthusiast. I’m married, for the past 26 years to the greatest person I’ve ever met. Everything great that I’ve done or that has happened is as a direct result of her support, love and guidance. I’m a dad to two wonderful daughters. Yes, all of that is part of my background. If I’m not a good person, husband, father and friend, the rest doesn’t matter.
What’s been your favourite challenge on the show so far?
ALINA: My favourite challenge so far on the show was the Celebration Week Signature Bake: éclairs! I was still mastering my technique the night before the bake, and have gotten extremely good at perfecting éclairs since. I wish I could show one off to Bruno now!
VINCENT: I would say Cookie Week was my favourite week so far. I enjoyed making the Cookie Mosaic the most because I was doing it for the man I love, and a cherished memory of mine.
STEVE: My favourite challenge thus far has been the Celebration Week Showstopper: the meringue wedding centrepiece. That pushed me way out of my comfort zone. I also knew that my design would be unlike anyone else’s and was hoping that I could pull it off visually, flavour-wise and in the time given.
Vincent Chan
If you win, what are your plans afterwards?
ALINA: Spoiler alert! I left the Tent at the end of Bread Week. That being said, whether I won or didn’t, my plans are to dive head-first into baking and TV! I had never been on camera before and thoroughly enjoyed it. I’m working very hard on my social media presence, I’ve been baking some really interesting and beautiful things so I’d like to partner with companies for content creation, food/product styling or other collaborations, I have a business I’d love to launch (stay tuned!) and I’d love to be in front of the camera again – whether that’s judging on other shows, having my own show, anything and everything!
VINCENT: Wow! Winning would be amazing. I would love to start some kind of career in the baking world. Whether it is a cookbook, baking classes, a baking business or all of them. I have always believed that if you are lucky enough to have your passion be your career, you will never have to work a day in your life. So far, I have been incredibly fortunate that this has been true in my life. Win or not, now it is time to see where this new path will lead me. Where ever it leads, I will enjoy the walk.
STEVE: I’m now a 55-year-old man with kids in school. As much as I’d love to bake all day long (who wouldn’t), I have a successful business that provides me and my family with a nice lifestyle. I’d like to keep on baking as a hobby and for people’s celebrations. It’s so lovely to be part of other people’s joy. It’s quite contagious. In a perfect world I can see “the finish line” of my working life some years down the road, and perhaps I’ll have a second chapter later on when I don’t have to make a living anymore and baking can take over as a bigger hobby. Honestly, I’ve seen and done a lot in my life to this point. I’ve learned not to make too rigid a plan. Life has a way of taking you down a path you didn’t even know existed. Heck, seven years ago I didn’t even know how to bake a cookie.
You can stream all episodes of The Great Canadian Baking Show, or tune in Sundays at 8 p.m. EST on CBC.
Close your eyes and picture yourself on the edge of the beach. You’re breathing in the sea salt air, feet firmly planted in the sand of San Luis Potosí Mexico as the waves lap the shore.
You’re thirsty, standing beneath the heat of the mid-day sun, but thankfully the year is 1960, and the beachside bar is serving up something new on the menu.
You order a Michelada, a beer-based cocktail that’s light and refreshing with savoury tomato juice and a spicy hit of heat, cutting your thirst with an unexpected citrus twist of lime juice. Years later, the Michelada will grow to become one of Mexico’s hottest drinks and will eventually make its way over to cocktail menus all over the world.
You may not be heading on a sunny vacation any time soon, but you can still take your tastebuds on a figurative trip down South the next time you’re out for tacos with friends. That’s right, Toronto has become a haven for this spicy-sour mix of beer, lime, chili-based sauces and tomato juice popular at Mexican restaurants.
Rubbing shoulders with savoury brunch-time drinks, the Michelada is made livelier with the addition of light beer and a splash of lime juice. Often torn between the fruity fizz of a mimosa and the savoury quench of a Caesar? Think of a Michelada as the perfect in between. It may sound like a peculiar combo, but people are going crazy for it, and we know you will too.
Liberty Commons’ version of the classic Michelada.
The best part? Similar to Canadian classic, the Caesar, Micheladas have different variations and creative twists depending on where you order from.
Take Kensington Market’s El Rey Mezcal Bar, for example. They’ve been serving Micheladas since the day they opened back in 2016. Owner Owen Walker prefers to keep their Michelada recipe super consistent with no frills, but adds that sometimes the bartenders will mix things up a little, tossing in chopped cucumber for a crunchy finish.
On the more adventurous side, Barrio Cerveceria in the east end sometimes does a little mezcal or tequila infusion in their Michelada base.
Both restaurants agree, the drink pairs best with rich, fatty foods like smoky chipotle pork dishes, staples in most Mexican restaurants all over the city.
The Michelada pairs well with rich, fatty meats, especially pork, like these Gorditas from El Rey Mezcal Bar.
So why does this unique blend of flavours work so well together? “The drink has a great harmony,” Walker assures. “It’s because there are rich and savory elements as well as bright, citrusy and effervescent elements that this drink is so good.”
Ready to make the switch from your tried-and-true margarita? Packed full of flavour, the typical Michelada recipe you’d find at Barrio goes something like this: ice, lime juice, salt, pepper, Worcestershire, Tabasco sauce, Maggi Jugo (a seasoning sauce), tajin rim, and Clamato topped with a light beer.
So, go ahead and transport yourself to Mexico with a Michelada and this fun language lesson from Barrio Cerveceria’s Director of Operations, Howard Welsh.
“A funny breakdown of the word is Mi – chela – helada. Chela is a popular term for a beer in Mexico, helada means cold. Therefore the phrase Mi Chela Helada loosely translates to ‘my ice cold beer’.”
We promise, this drink is going to add way more excitement to your brunch, lunch or dinner than a typical beer.
We’re roughly halfway through November, which means the city is about to get a lot more festive. Opportunities for merry-making, holiday shopping and other seasonal activities abound and this weekend is no exception. From markets and holiday pop-ups to winter-themed festivals, there’s plenty to choose from in Toronto. Here are six of the best weekend events to check out.
Shop the Riverside Market
Jump start your holiday shopping this weekend (if you haven’t already started) at the Riverside Market by The Leslieville Flea happening Sunday from 11 a.m. to 4 p.m. The market will be popping up at the Opera House, showcasing a curated selection of vintage and handcrafted goods perfect for gift giving (or just a bit of Sunday self-care).
Get in the mood for snow
Whether or not you’re ready for it, winter is coming. You can start making the best of it this Friday at Ontario Place. Snow Magic is an immersive drive-through experience at Ontario Place’s East Island featuring eighteen vibrant art installations, crystal caves, illuminated art projections, state of the art pyrotechnics and a forest of light. And $1 for every Snow Magic ticket sold will be donated to SickKids.
Check out Winterfest
Another chance to get into the winter spirit comes courtesy of Canada’s Wonderland. The amusement park will once again be home to Winterfest, a family-friendly holiday experience featuring a skating rink, over a dozen live shows and holiday entertainment, millions of lights and hundreds of Christmas trees throughout the park, including two 50-foot Christmas trees on International Street.
Head to the fall Cottage Life Show
Canada’s largest cottage and outdoor living event is back this weekend at the International Centre and while lounging on the dock might be a distant memory at this point, you can always plan ahead for next year. The fall Cottage Life Show will feature seminars with Cottage Life magazine’s editorial team alongside several guest speakers, as well as lots of shopping and exhibitors to check out. Bonus: the show will run concurrently with the Seasons Christmas Show and one ticket gets you into both shows.
Pick up some plants
Brighten up your abode (or someone else’s) with a visit to a pop-up plant sale happening Saturday and Sunday courtesy of Be Leaf Plant Store. Shop everything from starter plants to tropical and more unique items, all grown in Canadian greenhouses. There will be experts on site and plants are organized by light, care requirements and more specifications, making it easy to pick the perfect plant for however green (or not-so-green) your thumb may be.
Check out the Toronto Reel Asian International Film Festival
There’s still time to catch a movie or two at the 25th installment of the Toronto Reel Asian International Film Festival, which started on November 10 and runs until the 19. This year’s festival lineup consists of 81 films from all over the world, including Canada, South Korea, Japan, Malaysia, Hong Kong, Pakistan, India, Norway and the United States, with 59 per cent directed by women and non-binary filmmakers.
Last week, Hogtown Vegan, Toronto’s favourite home to plant-based deliciousness, opened a new concept and customers already can’t get enough.
Hunny is an Instagram-worthy hangout spot with all the familiarity and great tastes of Hogtown Vegan.
Hogtown Vegan’s Bloor Street location has been closed since the start of the pandemic, but as restrictions began to lift, the restaurant took the chance to open a whole new concept. Unlike Hogtown Vegan, which is known for its diner-style patio seating, Hunny is a cozier bar restaurant for guests to just hang out for as long as they want.
According to an Instagram post on Hogtown Vegan, Hunny will have a brand-new menu, including pastas like carbonara and a cheesy marinara. “Meaty” mains include the bacon grilled cheese (made with seitan bacon and Daiya cheese), while the lemon coconut cake is a deliciously sweet treat for dessert.
And who doesn’t love an all-day breakfast? At Hunny, customers can get eggs ‘n bacon (sourdough bread topped with seitan scrambled eggs and butter-fried seitan bacon) any time of day!
But, if like Hogtown’s menu and aren’t a fan of change, Hunny’s will include some of Hogtown’s most popular items, like the Caesar Salad and gooey Mac ‘n Cheez, which is baked and topped with herbed breadcrumbs. In case it wasn’t obvious, everything on the menu is entirely vegan.
The drink menu will be similar to Hogtown Vegan’s with draught beer and classic cocktails. New cocktails on the menu include a gin Lavender Collins and a Billionaire for bourbon lovers.
Though Hunny only recently opened Nov. 4, the restaurant’s Instagram has been teasing followers with a sneak peek for weeks. Hunny is a place you’ll want to hang out in, with comfy couches, lots of plantlife, colourful bright lights, and all around “cool new vibes.”
One section of the restaurant is home to the “Great Wall of Knicknacks,” which is, well, small shelves of animal knickknacks scattered along a pink wall. A neon “I’m a Princess” sign hangs over a cozy arm chair (or thrown), which has already become an Instagram-worthy selfie location. This comfortable and trendy place is the kind you won’t want to leave!
Hunny is open Thursdays through Sundays from 5 p.m until midnight at 1056 Bloor Street West. They are currently not accepting reservations, so you better get in early because this place is sure to fill up fast!
To celebrate the grand opening of their third location, Beach Hill Smokehouse is giving away free brisket sandwiches this weekend (Nov. 13) to the first 100 guests.
Since opening their doors for the very first time in 2018, Beach Hill Smokehouse has been bringing a taste of authentic, Texan barbecue to Toronto and beyond.
“Our mission from day one was simple, to create the best Central Texas experience for the people of Toronto,” reads a press release issued by the restaurant. “After opening our doors on Main St., shortly after, we opened our second on the Danforth. Now, we’re happy to announce the grand opening of our third location: High Park.”
After serving the east end of the city and the downtown core for years, Beach Hill Smokehouse’s main goal with the new location is to bring the taste of Central Texas west of Yonge St., and closer to home for those who love their barbecue, but find it a hassle to order from.
“Serving the west end community has been in the works since day one, but we understand that this is a process and brick-by-brick we have and will continue to grow to improve your experience,” the statement reads. “The pandemic slowed down this process, but we are finally here, and ready to serve you all.”
The new Beach Hill Smokehouse is located at 2190C Bloor St. West. Doors will open this Saturday, Nov. 13 at 12 p.m.
Real-estate pros Drew and Jonathan Scott (Property Brothers: Forever Home) are multifaceted entrepreneurs and home transformation television and lifestyle personalities with over 18 million monthly TV viewers. They are the co-founders of Scott Brothers Global, a leading lifestyle and entertainment company producing content (Scott Brothers Entertainment) and consumer products (Scott Living, Drew & Jonathan Home) for the masses. The Scott brothers are also New York Times best-selling authors and the founders of Drew + Jonathan Reveal Magazine, a quarterly lifestyle magazine published by Meredith Corporation. Drew and Jonathan’s shows are watched in over 160 countries. The brothers are changemakers and philanthropists advocating for affordable housing and sustainable living. In 2017, they were named Habitat Humanitarians for their work with Habitat for Humanity and in 2020, they produced their first-ever documentary, Jonathan Scott’s Power Trip, which explores why clean, renewable energy isn’t available to all. For more information, visit www.thescottbrothers.comor follow them @MrDrewScott and @JonathanScott.
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 
