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Inside a reimagined North York home for $3.688 million

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Photographs by: Michael Peart - Instagram: @michael_a_peart

The two-storey home at 228 Haddington Ave. has not only been completely renovated, but also spans an impressive 4,902 square feet of living space. It features tons of designer touches, from the opulent primary suite on the second floor to the perfectly landscaped backyard.

There is beautiful marble flooring that catches the eye as you step into the foyer.

Photographs by: Michael Peart – Instagram: @michael_a_peart

A decorative fireplace and panelled walls bring an elegant feel to the living room. Tall windows look out to the front yard and allow lots of natural light to come in.

Photographs by: Michael Peart – Instagram: @michael_a_peart

Hardwood flooring spans throughout the home, including the dining room. The spacious room is elevated thanks to crown moulding.

Photographs by: Michael Peart – Instagram: @michael_a_peart

This office provides the perfect work-from-home setup. It comes with a built-in bookcase and desk.

Photographs by: Michael Peart – Instagram: @michael_a_peart

There’s a lot to like about the gourmet kitchen. It’s designed with white cabinetry, marble finishes and gold accents. Along with high-end appliances, the eat-in kitchen has space for a breakfast table.

Photographs by: Michael Peart – Instagram: @michael_a_peart

You’ll find another fireplace and more panelling in the cosy family room. It comes with two sets of double doors that lead to the back patio.

Photographs by: Michael Peart – Instagram: @michael_a_peart

The dreamy main bedroom is upstairs on the second level. Soaring ceilings open up the already generously sized space.

Photographs by: Michael Peart – Instagram: @michael_a_peart

It connects to a luxe seven-piece ensuite bathroom, which features a glass shower and soaker bathtub. A double wooden vanity breaks from the all-white and marble design.

Photographs by: Michael Peart – Instagram: @michael_a_peart

A skylight brings some natural light into the walk-in closet, which has no shortage of storage space.

Photographs by: Michael Peart – Instagram: @michael_a_peart

The other three bedrooms are also located on this level. Each of them comes with double closets and an ensuite or semi-ensuite bathroom.

Photographs by: Michael Peart – Instagram: @michael_a_peart

High ceilings and pot lighting carry downstairs in the recreation room, which features a mirror panelled wall.

Photographs by: Michael Peart – Instagram: @michael_a_peart

There’s also a full kitchen with wooden cabinetry and stainless steel appliances on the lower level.

Photographs by: Michael Peart – Instagram: @michael_a_peart

Rain or shine, the pergola in the backyard makes for a nice place to hang out. It’s big enough to host both dining and lounging zones.

Photographs by: Michael Peart – Instagram: @michael_a_peart

The large patio is met with a grassy area.

Photographs by: Michael Peart – Instagram: @michael_a_peart

This home is listed with Andre Kutyan of Harvey Kalles Real Estate LTD., Brokerage.

Where to forage for food in Toronto

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Forage expert David Arama
David Arama

Toronto may seem like a concrete jungle, but edible plants, vegetables, and fruits to forage are all around the GTA, hidden in parks, valleys and even your own backyard.

David Arama, from the Wilderness Survival School, also known as ‘Survivor Guy,’ has spent more than 30 years teaching and leading outdoor programs across Ontario educating people on sustainable foraging.

Arama says during COVID-19, foraging is a great way to reconnect with nature while remaining socially distant and safe.

“During this pandemic, people’s mental health has been affected and foraging has been found to be one of the top ways to reconnect with nature,” he says.

Arama supports outdoor foraging wholeheartedly. However, he feels it is his duty to educate novice foragers about the dangers of foraging regarding legality and mortality.

His first rule is, if you don’t know 100 per cent what you’re looking at, don’t touch it.

“That’s the 100 per cent rule,” Arama adds. “And there’s no veering off of that rule. Although a lot of people have, some of them have died or been seriously ill.”

Arama advises all novice foragers to take their first trip with an expert or educator in the field so they can be sure of what they’re eating, how much of it to eat and if they are legally allowed to forage in that area.

Here are five edible plants Arama says can be found in Toronto:

1. Dandelions in your own backyard

While dandelions are commonly known as annoying weeds, their leaves are great tossed in salads and taste delicious. Their flowered heads are also edible and packed with vitamin A and vitamin D.

2. Wild leek in the Rogue Valley

Wild leeks, also known as wild onions, are quite tasty and can be found in deciduous forests like the Rogue Valley.

3. Wild grapes in the Humber Valley

Arama says wild grapes are quite common in Toronto and can be found in almost every river valley. Their grape leaves can also be used in teas and salads. However, some vines are toxic, so it’s good to get an expert’s opinion before drinking a pint of your own homemade tea.

4. Black cherries in the Humber Valley

Black cherries can be found all over the GTA, but Arama says Humber Valley is home to quite the collection. While these forage finds are delicious and easier to identify, you do have to make sure it is legal to forage them depending on what park you find them in.

5. Cattails in local wetland areas

Cattails are very common, and according to Arama, they’re known as the “supermarket of carbohydrates and starch.” He says his favourite part of the cattail is the lower inside stem, which is “almost as tasty as asparagus.” The yellow pollen of the cattail can also be used to make bread and muffins if you’re looking for a starch substitute.

The GTA is home to many wild foods and foraging is a great way to get in touch with nature if you take the proper safety precautions. Arama says on average he will point out more than 100 edible species during a foraging tour, although he does admit there is a difference between edible and palatable.

Calzones with a twist come to the 905

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Baba Calzone

While the name calzone might bring to mind your favourite Italian pizza place, Baba Calzone, Woodbridge’s newest dining destination, has a distinctly Mediterranean twist. Think fresh veggies, coleslaw, donair, tandoori chicken, spinach, beef and, yes, pepperoni, all halal.

The calzones feature in-house, fresh-made dough and come served with a classic garlic sauce. You can also customize your own calzone from scratch.

“We had enough of COVID,” says Mustafa Khamis, owner of Baba Calzone. “We’ve been trying to open for about a year. And every time we tried to get started . . . there’d be another lockdown.”

Khamis and his family were already paying for the space but turning no profit, “so we decided just to open it up and see if it would work,” he says. The family has been in the foodservice business for 15 years and owns two other restaurants in Manitoba.

 

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Their decision to open was largely influenced by the local community. “We took a look around at the other restaurants in the area, and they’re still working, they’re still at it,” says Khamis.

In addition to calzones, Baba also serves pitas, platters with yellow curry rice and garden salad, as well as an assortment of Middle Eastern favourites like baba ghanoush and fatoush salad.

So what does the future hold? Baba’s small dine-in space is ready to open at the end of lockdown, and the family already has its eye on bigger things: “we’re looking to franchise over the next few years . . . around Ontario and possibly around Canada,” says Khamis.

Toronto councillor wants live music on patios this summer

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Live music venue Horseshoe Tavern
Live music venue Horseshoe Tavern

Summer is fast approaching, and people are eager to see how Toronto will handle outdoor events, live music and concerts — especially those in the industry. 

Brad Bradford, Toronto city councillor and chair of the Toronto Music Advisory Committee (TMAC) put forth an open letter on May 19, recommending a pilot program that would allow live music on outdoor patios this summer. 

In a tweet, Bradford wrote, “Toronto’s #LiveMusic scene is a cornerstone of our culture, and we need to do more to ensure its strong recovery from the pandemic. We want to bring it back this summer with performances right on your favourite patios! Supporting local artists and revitalizing our main streets.”

 

 

TMAC’s proposal suggests that the city bring live music to outdoor patios this summer and secondly that the city review SOCAN licensing at city-owned venues and look into whether or not more venues need licensing. 

Bradford said in a statement that “artists, promoters, and venues have been among the hardest hit by the difficult but important measure that shapes our fight against COVID-19.” 

Rory McLeod, co-director and founder of Pocket Concerts in Toronto, said that he thinks, “it is a great idea to pursue bringing more music to outdoor spaces in the city,” and that “musicians are eager to play and they’re looking for every opportunity possible.” 

He hopes that the proposal will go even further and seek out funding for musicians who have been hit hard financially by COVID-19. 

Last year Mayor John Tory did promise $1.7 million in property tax relief for eligible music venues as part of the Creative Co-Location Facilities Property Tax Subclass program to help the struggling music scene in Toronto. 

Alexander Bordokas, a producer of Dundas West Fest, agrees that this proposal is “a step in the right direction.” 

“As far as Dundas West Fest is concerned, it won’t help us bring the festival back this year, but it is a step in the right direction. We are all about live music and music culture, and it’s a big part of our identity in our neighbourhoods.” 

Bordokas said he has nothing but positive things to say about the proposal. However, he would like to see more done for the music scene in Toronto.

Top 10 spots to grab gourmet food baskets for a picnic in the park

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A spread from Good Cheese

As the mercury rises, getting outside and enjoying all that the city has to offer becomes a high priority. But, getting outside doesn’t have to mean preparing and packing a meal on your own. Many local restaurants are offering picnic basket options, whether you’re adventuring solo or with a group. Rife with different cuisines and styles of food, there are pre-made options all over the city that take the work out of packing a picnic — just bring good company and a blanket and head to the park.

 

XO Bisous (60 Adelaide St. E.) 

 

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This downtown bakery offers picnic baskets to feed two or four people, with a choice of one sandwich per person as well as a package of fresh-baked cookies, one litre of iced Sloane crimson berry tea, harvest salad and fresh fruit. Vegetarian options are available for the sandwiches and vegan options are available for the cookies. The two-person package is $40 and the four-person package is $80, and online ordering is available on the website.

 

Aviator Danforth (1458 Danforth Ave.)

 

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At Aviator Danforth, there are many options available for unique experiential meals, including an afternoon tea box, a Friday night event box, a brunch box, and a themed picnic. Each picnic has options with dietary restrictions in mind, accommodating both meat lovers and vegetarians as well as kids. The full-sized picnics are $20, and the kids’ option is $15. Pickup is available on Friday nights for Saturday enjoyment, and can be ordered online.

 

Good Cheese (614 Gerrard St. E.)

 

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Good Cheese offers two options for picnics — the personal picnic experience or the cheese day out, which cost $40 and $80, respectively. The former is good for one to two people and includes two cheeses at least 80 grams in size, a 50 gram piece of meat (which can be subbed out for another piece of cheese for vegetarians), a portion each of olives and crackers, as well as a bag of potato chips. The cheese day out option has bigger portions of cheese and meat, as well as a jar of cornichons, a jar of olives, a pack of almonds, a bag of chips, a box of crackers, and a chocolate bar. This option is good for roughly five people.

 

Dirty Food (3070 Dundas St. W.)

 

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Complete with a weekly rotating menu, Dirty Food’s picnic kit covers all the comfort food classics. With an option for two or four people (as well as a vegetarian option), they send breads, spreads, extras and sweets, with largely house-made dishes. The two-person picnic is $36, while the four-person picnic is $68, and can be pre-ordered online.

 

Reyna On King (354 King St. E.)

 

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With a wide array of picnic options to choose from, Reyna on King continues their picnic sets from last summer beginning on May 29. Boxes from the Mediterranean restaurant include cocktails or a bottle of wine, as well as a variety of food options. The boxes are perfect for two to four people, and prices vary depending on the box selection, which are all available online.

 

Meat and Pie Co. (212 King St. W.)

 

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For a heartier meal option, Meat and Pie Co. offers barbecue platters for groups of one to six people, and each includes a portion of meat, other barbecue favourites like mac and cheese, coleslaw, pickles and cornbread. They also live up to their name by offering a pie (with a flavour of your choice) with each meal, and the entire offering comes cooked and ready to eat. Smoked chicken, smoked leg of lamb and smoked beef shank platters are also available, and prices range from $42 to $315, depending on the size.

 

Tala (31 Howard St.)

 

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For a Filipino-flavoured feast, Tala’s Kamayan feasts are a perfect picnic pick. With options for one, two or four people, the picnic includes ready-to-eat grilled pineapple, pork barbecue skewer, squid, okra, a side salad and more. The option for one person is $19, for two is $36, and for four is $75. Orders can be placed via Uber Eats.

 

Light Cafe (23 Baldwin St.)

 

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Lighter fare picnics are the name of the game at the aptly named Light Cafe, a Taiwanese-inspired eatery. The restaurant’s brunch box is perfect for an early picnic, and comes with a variety of offerings. Each comes with a croissant, a choice of egg style, a choice of side, buttermilk pancakes, and bacon and sausage, which can be subbed out for other options for dietary restrictions. Main focal points include smoked salmon, mushroom, pulled pork and mini buttermilk pancakes, which are all $19.99, while the lobster option is $24.99.

 

Hot Mess Tex Mex (615 College St.)

 

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As an homage to Americanized Mexican food (made popular in Texas), this eatery offers meal kits designed for DIY, messy picnics: nacho kits, taco kits and fajita kits serve six to ten pieces in total, and come with all of the fixings needed to be transported to the south. Packs range in price depending on the kind of protein and the kind of kit ordered, and the nacho and taco kits can be picked up any time or via Uber Eats, while the fajita kits are in-store pick up only, ordered via email, and can be picked up on Fridays or Saturdays, with the order cutoff on Thursdays at 5 p.m.

 

Oo-Kinza Fish House (395 Bamburgh Circ.)

Known for its delish sushi offerings, this Scarborough eatery offers Haru box sets in five different sizes and ingredient combinations, from personal portions to party platters. Each box is full of bright colours and seasonal ingredients to perfectly complement the warm weather. Prices vary depending on the selection of the box, and a 24-hour notice is required for pickup on the weekends.

Toronto restaurant openings, closings and coming soons: May 15-21

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big slice
The Big Slice

Toronto restaurants that closed this week

Batch House is closing after five years on Victoria Street. The brewpub and bottle shop from Creemore Springs Brewery was reportedly unable to weather the loss of regular foot traffic in the Financial District.

Iconic Italian staple the Big Slice is temporarily closing while they move down the street to fresh digs at 1226 St. Clair West. Doors at the new location are set to open in July.

Ossington’s Moliceiro, a family-style Portuguese restaurant, has closed after five years.

Open House Bar will be closing on May 31st. The casual, homey hotspot had tried to survive as a bottle shop during lockdown. Check out their Instagram stories if you want to own some of their vintage décor.

Yang’s Chinese Cuisine has quietly closed after more than a decade. The banquet hall served lunchtime dim sum and a more upscale dinner menu in the evenings. It was a popular spot for large family gatherings and celebrations.

Toronto restaurant openings/coming soon

Boxcar Social is taking over the lobby of the Waverly. A hybrid café and bar, Boxcar curates rotating coffee, wine and craft beer offerings at their four locations across the city.  The official launch date has yet to be announced.

Emmer had its soft launch last weekend at 161 Harbord Street. Previously operating out of Donna’s, Emmer offers ham and cheese baguettes, bacon butties, breakfast sandwiches, canelé and several different varieties of croissant. If you’re hoping to snag some of their delicious baked goods, arrive early and be prepared to line up.

Island Oysters has opened a takeout window at 3 Barlett Avenue. While this is their first brick-and-mortar location, the popular brand has previously operated several pop-ups and partnered with various stores and restaurants across Toronto. Get a dozen oysters shucked to order starting at $22/dozen.

On Third Thought held their soft opening last weekend at 6 Markham Street. The allergy-friendly, vegan gelato and wine bar has operated as a vendor for private events for the past three years. They’re also set to partner with Coco Market for an in-store shop.

A new fundraiser is commemorating closed restaurants through unique art

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last dish
Frankie Tomatto’s “Buffet”

A new initiative is honouring some of the many Toronto restaurants that have permanently closed their doors over the past year due to the pandemic and raising funds to support unemployed restaurant workers in the process.

Last Dish sees local artists partnering with shuttered restaurants to design commemorative plates featuring signature menu items. Vesuvio Pizzeria & Spaghetti House’s classic pepperoni pizza, Southern Accent’s blackened lamb and Tennessee Tavern’s cevapi are among the dish illustrations featured in the project.

Last Dish comes from the Toronto Restaurant Workers’ Relief Fund (TRWRF). Initially started as a GoFundMe campaign to aid restaurant workers amid the dine-in shutdowns, TRWRF has evolved into a non-profit organization that has supported unemployed restaurant workers via grocery gift cards and subsidized mental healthcare access throughout the pandemic.

Starting this week, the plates will be auctioned off via the initiative’s website. There’s also the option to purchase limited-run prints of the illustrations.

“I think the prints will be a nice option for folks who might want to help out or to commemorate a restaurant that they really liked, but it’s not feasible for them to bid or they don’t like auctions,” says Arianne Persaud, founder of TRWRF. All proceeds from Last Dish will be donated towards TRWRF.

“Each of the plates is designed by a different illustrator so there are 10 different styles,” says Persaud, adding that many of the artists have connections to the Toronto restaurant industry. For example, Persaud says that Madison van Rijn, who illustrated Kit Kat’s signature dish penne salsiccia, is also behind some of the beautiful murals found in Bar Isabel and Bar Raval.

“There’s a lot of really awesome, cultural, psychological and philosophical things that you learn through food. Food is a touchstone for so much of life,” says Persaud. “It’s about this moment of let’s actually pause and acknowledge that 150 restaurants in our city have closed.”

The plate auction will run until May 31.

How to make Cabano’s Comfort Food’s Carolina Hot Sauce

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hot sauce recipe

“In the Midlands of South Carolina, the area surrounding the state capital of Columbia, mustard-based BBQ sauces are a staple,” says Cabano’s Comfort Food chef Kevin Boyd of his Carolina hot sauce recipe. “Our version doesn’t stray far from the classic flavour profile found in the Deep South – focused on yellow mustard, honey and roasted chili peppers. Serve with chicken, beef or pork. Works well as a dip, sandwich topping or basting in the last few minutes of grilling.”

Ingredients

  • 1.25 ml yellow mustard
  • 250 ml honey
  • 6 tbsp charred chili pepper puree (use any store-bought hot pepper puree that you like)
  • 6 tbsp minced garlic
  • 8 tbsp brown sugar 
  • 250 ml water
  • 50 ml apple cider vinegar

 

Method

  1. In a small pot combine sugar, vinegar and water and bring to a boil or until sugar is dissolved.
  2. Using a blender combine mustard, honey, garlic and chili pepper and puree until smooth. Transfer to a large mixing bowl.
  3. Gradually whisk in the sugar/vinegar/water mixture until smooth and a velvety consistency is reached. 
  4. Sauce will keep up to a month in the fridge.

Two friends are serving out-of-this-world steak sandwiches out of Mom’s backyard

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bear sandwiches
BEAR Instagram

During the pandemic, takeout is ruling the culinary world. And that has given many in the business and those new to it the opportunity to experiment and try something new, often with delicious results. Case in point: BEAR Steak Sandwiches.

BEAR Steak Sandwiches is a great local sensation serving up $16 flank steak sandwiches with chimichurri on Sundays that are prepared in the Little Italy backyard of the co-owner’s mom.

“Ricky and I are born carnivores, and have loved grilling for as long as we can remember,” explains Aki Erenberg, one of the two masterminds behind BEAR. “While I have formal experience working in kitchens for my high school and university career, Ricky got familiar with grilling last year and invested a lot of his time at the farm grilling all local cuts, using a mix of his Kamado smoker and a standard propane grill. Both of us loved grilling for friends and family, and wanted to share that passion with the neighbourhood.”

The idea for BEAR Steak Sandwiches originated in co-owner Ricky Barrientos’s backyard, Erenberg explains. In fact, they used that same space as a headquarters until last week.

“One night after lockdown ended, Ricky grilled a few friends the same steak sandwich, and it was an immediate hit. A few months later in lockdown we thought ‘why not share this with everyone, and make this a city staple?’ ” he says. And so, BEAR Steak Sandwiches was born, and serves up made-to-order tarts and steak sandwiches for pick up in Little Italy on Palmerston Avenue every Sunday.

 

 

The decision to serve only steak sandwiches and tarts was a simple one for the two friends.

“Not complicating the menu allowed us to hone our craft and produce and serve a consistently delicious product every service,” Erenberg says. “We initially wanted to do different toppings, but Ricky’s homemade chimichurri is absolutely divine, and we decided this was the only other condiment worthy of our sandwich,” he says. And the tarts? Well, they’re an added bonus. “The tarts came from the notion that everyone has a second stomach for dessert,” Erenberg says, “and after seeing the tarts fresh baked on the Golden Wheat Bakery counter we knew they would complement our sandwich perfectly.”

To prepare to serve their creation to the city, the duo spent weeks perfecting the recipe.

“We didn’t want to stray too far from the steak/chimichurri combination, but did test runs of different cuts of meat, breads, and even methods of preparation — the sous-vide was not initially a part of our preparation,” Erenberg says. “After a few weeks of using our friends and family as guinea pigs, we finally came to our current recipe, emphasizing simplicity and quality.”

 

 

A simple stroll of the neighbourhood allowed them to get all of their ingredients, which complements their mission to stay simple and provide high quality food. The rolls for the sandwiches come from Golden Wheat Bakery, the same place as the tarts, the steaks come from Grace Meat Market, and the vegetables come from a local grocer.

When the restrictions are lifted, the two friends plan to keep running BEAR Steak Sandwiches. But, they plan to move to a more permanent, indoor space, which has a commercial kitchen and gives Barrientos’s parents their backyard back. And, when that happens and things pick up even more, they’ll discuss opening for more than just Sundays.

“As much as we’d love to focus solely on BEAR and quit our day jobs, we have bills to pay,” Erenberg says.

For now, BEAR Steak Sandwiches can be picked up on Sundays at 707 Dundas St. W., behind the community centre. Order online before 5 p.m. on Fridays to secure an order.

How to make Ted Corrado’s Smoked Chicken

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smoked chicken recipe
smoked chicken recipe

Summerhill Market executive chef Ted Corrado’s summer–ready smoked chicken recipe is perfect to share with your family as the weather heats up, or for safely enjoying at outdoor gatherings.

Lemon Chicken Brine

  • 113 g white sugar
  • 113 g kosher salt
  • Half onion, sliced 
  • 1 lemon, zested 
  • 2 garlic cloves, smashed 
  • 3 sprigs thyme 
  • 1 bay leaf
  • 2250 ml water

Method

  1. Dissolve salt and sugar in 1000 ml of warm water. 
  2. Add the other 1250 ml of cold water and remaining ingredients (minus the oil).

Tips: Use a narrow deep vessel instead of a shallow wide vessel so the chicken can be fully submerged. Place plastic wrap or parchment paper on top of the liquid and slightly submerge it.  The liquid on top of the wrap will act as a weight and will keep the chicken fully submerged.

Chicken Rub

  • 1 part kosher salt
  • ½ part black pepper
  • ½ part paprika
  • ¼ part granulated garlic
  • 1tsp oil

Method

  1. Combine all spices in a bowl and ensure it’s fully incorporated.

 

Smoked Chicken

Method

  1. Spatchcock chicken and brine in fridge for 24 hrs.
  2. Remove chicken from brine and pat down dry. Place a wire rack or cooling rack on top of a baking sheet and place chicken cavity side down on top of the rack. Place in fridge and let air dry for another 24 hrs.
  3. Lightly coat the chicken with oil covering all the skin. Generously sprinkle dry rub all over the chicken. Make sure to get in all the nooks and crannies. Sprinkle dry rub in the cavity as well.
  4. Preheat your smoker to 295ºF using wood of your choice (oak, hickory and apple woods are best for poultry). Place chicken cavity side down in the smoker.
  5. If you have a probe thermometer, cook until the internal temp on the thickest part reads 170ºF.  
  6. Remove and let sit at room temp until the internal temp goes down to 150ºF. Enjoy.

Kim’s Convenience star Andrew Phung on how he literally fell in love

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andrew phung
Andrew and Tamara were married on June 1, 2013

The critically acclaimed Toronto series Kim’s Convenience has officially come to an end, and we caught up with Andrew Phung who plays the character Kimchee. Phung is also nominated for Best Supporting Actor at the Canadian Screen Awards which will air May 20. Originally from Calgary, Phung moved his family to T.O. while filming the show. Here’s the story of how he met his wife Tamara.

How they met

We met at the club! We met at a nightclub called Outlaws in Calgary. I was there celebrating a birthday, and Tamara was there with some friends. We both wanted to skip out on the evening but decided to go. We shared a mutual friend and were introduced. I really wanted to impress Tam, so I broke out some sick moves to a Jamiroquai song. I ended up slipping in a puddle of beer and fell flat on my back. Like feet in the air, slapstick fell on the ground! I made a choice to get up and dance my embarrassment away in an attempt to look cool. It worked!

The first date

Our first date was on June 1, 2005. We went on a classic Calgary date. Kicked it off with a walk in Prince’s Island Park, tossed the Frisbee around, hit up the arcade and then ended it with a slice of pizza from Wicked Wedge. We would often recreate that date throughout the years.

The courtship

We were both in our final year of university and took every chance to spend time together. Every Thursday she’d finish work and drive over. We’d order Indian food and watch The Office. From there, we’d spend the entire weekend together. I would do improv on Fridays, and she was always in the audience. Hearing her laugh was perfection. On Monday morning she’d drive off to work. I hated it. I hated not being with her. After a year, I asked her to move in, and three months after that we bought our first place together.

The proposal

I was so nervous to do it. I had thought of like 10 different plans to propose. Some involved a cappella groups, one involved a Hawksley Workman concert. But I wanted to do it with friends and during something we both love — games night! We play this game called Celebrity where you have to guess the name on the piece of paper. I kept describing her, over and over. And then finally I said it was the person I wanted to spend the rest of my life with. I’m crying just thinking about it!

The wedding and honeymoon

We were married on June 1, 2013, exactly eight years after our first date. We got married at Hotel Arts in Calgary. Our honeymoon was a three-week trip to Chicago, New York, Boston and Toronto. We both love exploring cities, and it was a dream trip.

The kids

We have two boys. Nico is seven and Mateo is four.

andrew phung

Balancing careers and marriage

I think it’s about boundaries. Balancing your career and marriage isn’t easy. For us, we set hard boundaries for family and personal time. When we’re with our kids, we’re with them. It’s the same for personal time like date night or even watching a movie together. If one of us has to do something, the other partner supports them to do it.

Shared hobbies and interests

We share a lot of things in common and we love doing things together. But we also have a lot of our own interests, which is really fun. Tam loves interior design and decorating. I love pro wrestling and sneakers. Very different things, but those are unique to us. Partners having their own thing is something we both think is key to healthy relationships.

Secret of success

No secret. Just love and support. It sounds cheesy, but we just love being together.

Tune in to the Canadian Screen Awards on Thursday, May 20 at 8 p.m. to see if Phung takes home the award for Best Supporting Actor at academy.ca.