Home Blog Page 518

The most unique neighbourhoods in Toronto need help now to survive

0
lahore
Lahore Tikki House owner Gulshan Allibhai during a recent TEDx talk

­­A new proposed development in Chinatown is sparking a worry in Toronto over whether the character of the city’s most unique neighbourhoods will survive the ongoing development boom.

A community consultation meeting was recently held for the 13-storey, mixed-use building in Chinatown at 315–325 Spadina Ave., a location that includes long-standing restaurant Rol San.

There, residents voiced their concerns over the development and how it may affect Chinatown’s character if it attracts more corporations, rather than mom-and-pop shops, due to high rents.

“It’s a very valid concern because in Chinatown you actually have a lot of diversity within the businesses,” said city councillor Mike Layton. “[Residents] want to ensure that Chinatown remains Chinatown.”

The project could lead to the closure of more than 10 long-standing businesses in the area. Some, such as popular dim sum restaurant Rol San, have been staples in the neighbourhood for more than a decade.

A sign parodying a city planning application was erected at the site, as a protest by Friends of Chinatown Toronto (FOCT).

“It’s called a community consultation for a reason, but it’s clear that neither the city nor developers have reached out to residents and business owners in the area,” said Brian Zheng, a representative of FOCT.

The grassroots organization promotes affordability and inclusivity in Chinatown. They claim some businesses at the site weren’t even aware there were plans to tear the building down.

 

Rolsan
Rol San in Chinatown

They hope the community consultation will keep city planners and developers accountable to what the community really needs, as opposed to what “makes the most money” for stakeholders.

“Our goal is to facilitate transparency between developers and locals, to make sure Chinatown residents have their voices heard and to know that they have a right to make demands from developers if they’re going to come into the neighbourhood with such a massive project,” Zheng added.

The threat to the unique character of Toronto’s many unique neighbourhoods is being played out across the city in areas such as Little India, Little Jamaica, Greektown and Regent Park.

As commercial rents in those areas increase ushering in a period of gentrification, shops that first made the area a unique destination are being priced out and replaced with franchises, such as Shoppers Drug Mart or Starbucks, creating a bland and homogenous landscape.

To combat this trend is “not an easy process,” said Layton, as the city can’t force developers to make their properties more affordable.

He said that the Chinatown developer did express willingness at the consultation to look into how the developer could consider making some of the units in the building affordable and might bring some of the current tenants.

“We’ll see what guarantees the developer brings forward,” he said.

Over in Little Jamaica in the Eglinton West area, York-Eglinton BIA co-ordinator Aalida Valiallah said that a lot of businesses have been closing due to LRT construction, and those that are replacing them are “not necessarily Caribbean businesses.”

“Most certainly there is a risk to the neighbourhood identity,” she said. New residents moving into the area have a “disconnect” to the long-established businesses, she explained, which means businesses have to adapt their models to the changing environment and clientele in order to survive.

Although the BIA does highlight the area’s Caribbean culture in events it organizes, such as Jane’s Walk and its signature event, South of Eglinton, Valiallah said ultimately it is not the BIA’s mandate to preserve the area’s “Little Jamaica” culture.

 

Rap's Chicken
Rap’s Chicken in Little Jamaica

Instead, the BIA is there to preserve and promote the businesses in the area.“The BIA itself is non-partial, non-partisan,” she said. “If Joe’s shoe store opens, we are going to promote that shoe business as well as Randy’s [Jamaican] patties.”

Over in Little India along Gerrard East, one business owner knows the pain of increasing rents and the threat it poses to businesses.

Gulshan Allibhai, who owns the landmark restaurant Lahore Tikka House, said her restaurant’s future is in jeopardy due to a huge rise in property taxes from $30,000 to $88,000. Every day Allibhai said she hears from a developer wanting to buy the building, an offer she is seriously considering.

“I’m at a crossroads. What do I do?” she asked. “It’s been really tough. I can’t afford it any longer.”

Allibhai said many other businesses on the street are facing the same dilemma, and it is a threat to the ethnic identity of the area.

She recently gave a TEDx talk about how to preserve ethnic character in the city and led a tour through Greektown to show how franchises are displacing the sense of community in the area.

Allibhai suggested that there should be a new heritage community designation for areas such as Little India, similar to how buildings can be labelled heritage to protect them for future generations. This designation could include a tax break to small businesses that make up the area’s character.

However, Layton said that the city would need the province’s support to make such a designation or create a new band of taxes for smaller businesses.

Instead, he said the problem lies in how properties are valued by Municipal Property Assessment Corporation (MPAC).

Layton explained that the company values properties based on “highest and best use” of the building, which can lead to higher taxes for small properties that could be built into a taller building.

“All those small properties are being taxed as if they were a tall building,” he said. “Why are we taxing a two-storey building as if it was a seven-storey building? It just doesn’t make any sense.”

Time is of the essence, though, as Allibhai said that gentrification is just beginning in Little India.

If nothing is done, she worries that Toronto will lose what makes the city so special.

“We need all these ethnic communities,” she said. “They’re the fabric of Toronto.”

Toronto Star Wars fans create merchandise for new Baby Yoda character

0
Star Wars Day, Grogu, Mandaloria
Grogu in 'The Mandalorian' (Disney)

Fans of the new Star Wars series The Mandalorian have gone absolutely bonkers for its newly introduced character, who is officially referred to as the Child. The green creature, who made its debut last month, has been affectionately dubbed “Baby Yoda” and is lighting up social media and the web with various forms of fan adoration.  

So, as it seems everyone has been asking, where’s the merch to go along with this new character in the Star Wars universe?

Last week Disney’s online shop released some Baby Yoda items for purchase, but they all featured the same screen-grab image of the cute baby alien. From t-shirts and mugs to phone cases and tote bags, there’s lots of items to buy but no true variety in terms of depictions of the new star. 

And fans aren’t happy. 

Since the little fella was only introduced two weeks ago, it’s no major surprise that Disney didn’t want to spoil the surprise by creating pre-launch merchandise. But the fact that the adored character was excluded from all marketing and pre-launch merchandise isn’t really a good reason for the dearth of offerings at present — during the holiday shopping blitz, no less.  

 

 

With Baby Yoda rising to the top of the online popularity ranks after being introduced at the end of episode one, fans aren’t impressed with the uninspired official offerings. In fact, many Toronto-based fans have taken matters upon themselves to address the lack of alluring items. 

You can find everything from wall art and stickers to adorable crochet baby outfits and beanie hats of the little fella on Etsy. One artist has even created a crochet plush Yoda baby just in time for the holidays. 

Perhaps, as the big-eyed baby alien appears in more episodes, there will be a wider selection of stylized products, accessories, and home goods available for fans at the Disney store. In the meantime, there are other options if you just can’t wait to give the gift of the adorable green creature. 

 

Rental of the Week: An artsy two-bedroom loft for just under $6,000 per month

0

The unique space at 50 Bartlett Ave. has hints of industrialism that speak to its former life. It boasts a ton of character, with an eclectic mix of colour and furniture making it worthy of being a $5,995 per month rental.

This cosy two-bedroom, three-bathroom rental spans over 1,750-square-feet across two storeys. It comes furnished and is located between Bloordale Village and Dovercourt Park.

50 Bartlett Avenue

The fireplace is the main focal point in the living room. A ton of natural light pours in through the massive windows and accentuates the high ceilings.

50 Bartlett Avenue

You can see into the upstairs master bedroom through a glass wall that hangs over the living area.

50 Bartlett Avenue

The white brick wall stands out in the open-concept dining area.

50 Bartlett Avenue

The kitchen is compact, with sleek cabinets pressed against the wall and a skinny island in the centre. Dangling lightbulbs add a splash of elegance.

50 Bartlett Avenue

The master bedroom looks out onto the living room, with full-length curtains for privacy if needed.

50 Bartlett Avenue

A built-in desk bridges the gap between two large wardrobes in the master.

50 Bartlett Avenue

This two-piece bathroom is decorated with floral wallpaper and butterfly wall décor.

50 Bartlett Avenue

Parisian wallpaper is used for an accent wall in the second bedroom.

50 Bartlett Avenue

It also comes with a three-piece ensuite bathroom.

50 Bartlett Avenue

The bedroom also has access to an intimate terrace.

50 Bartlett Ave. is available starting February 2020 and is listed with Sepand Siassi.

Four midtown entrepreneurs share the secrets of their success

0
Fashion designer Helene Clarkson

Do you know the people and places that make up the fabric of your community? A great part of living in Toronto is discovering the faces and places that make up your local ‘hood. We popped in for a chat with a few successful business owners in Bayview, Mt. Pleasant, and Leaside. Here’s what they had to say:

Helene Clarkson

Why did you start a travel clothing line for women?
Frustrated by the lack of multi-purpose, wrinkle-resistant clothing suitable for both business meetings and elegant evenings out, I created my clothing line, Helene Clarkson, for the sophisticated traveler. Our fashion-packed collection of dresses, skirts, tops, and pants aims to maximize versatility while remaining comfortable and stylish while traveling for business or pleasure.

Why are female travellers loving your designs?
Whether traveling across town or across the ocean, our pieces have multi-wear possibilities for any occasion. Customers keep coming back for three main reasons:

  1. Reversible: Many of our styles are made to be reversible, inside out or front to back, allowing for multiple looks with just one item
  2. Day To Night: Our pieces can be dressed up or down for women who are looking to seamlessly transition from a long day of work to an evening out.
  3. Easy Wear, Easy Care: Our clothing is not only practical and flattering, but also wrinkle-resistant, breathable, quick-drying, machine washable, and non-fading.

Are Helene Clarkson pieces made in Toronto?
Yes, Canada is known for its excellent craftsmanship and we are proud to support the jobs of talented local workers by choosing fabrics from Canadian suppliers and manufacturing our clothes right here in Toronto.

What is the most fulfilling part of your career?
I love hearing that my clothes make a difference to busy women around the globe.

565 Mount Pleasant Ave., + 100 Front St. + 2901 Bayview Ave. | 416.519.2223

 

Alan Chow, Sport Swap owner

Sport Swap

What year were you established?
In 1974; this is our 45th year in business.

How would you describe your team?
We have a great mix of experience and youth. We have been in the business for a long time but we haven’t forgotten what it was like to first swoosh down the slopes. As well, we’re always learning from our customers’ experiences and needs.

What makes your business unique?
We have always focused on families and bringing new skiers into the sport. Skiing and snowboarding can seem daunting but we’re here to help our customers get the most out of their winter activities.

Coolest customer ever?
Who knew that our neighbourhood was littered with Provincial Premiers and Olympians? Plus great people of all stripes.

Greatest piece of advice you’ve received?
When dealing with customers, you’re building relationships, not just making a sale. It’s a joy to see customers returning year after year, decade after decade.

What’s your favourite thing about Bayview?
We’re locals. We grew up and still live in the neighbourhood. We know our customers because we are their neighbours and friends.

What’s going to be hot this winter?
What’s hot is that we’re expecting a great Canadian winter this year! Take advantage by hitting the slopes for fun and games.

1541B Bayview Ave. | 416.481.7927

 

Kate Murray, owner of Mathnasium

Mathnasium of Leaside

How long have you been a part of the community?
The Centre has been on Millwood for a few years now, but I just took over ownership two years ago! It has been so exciting to see the centre grow and to meet so many more Leaside families!

What’s new and exciting for fall?
Our staff are as committed as ever, and the number of happy students in the centre is testimony to the value our families are getting from our program. It is so exciting to see that we are, quite literally, changing lives through math.

What has been your proudest moment in business?
With each kid that says, “A-ha!” or, “I get it!”, I know I’m onto something good and am grateful to be able to help so many kids!

Any funny anecdotal stories from over the years?
A student leaned over to me and said, “Kate… I think it’s happening!” I didn’t quite understand what the student was talking about: “What? What do you think is happening?” His response will forever be etched in my memory: “I’m becoming crazy about math!”

What’s your secret to success?
Great staff – our Centre Director and all of our instructors – from lead instructors to junior instructors, are all phenomenal. They inspire and motivate and envelope the centre with love and passion. It’s no secret that we have the best instructors in Leaside!

856 Millwood Rd. | 647.924.MATH (6284)

 

Kim R. Hunter, president and owner of Humphrey Funeral Home

Humphrey Funeral Home

What has been your proudest moment in business?
I became a licensed Funeral Director in 1976 and it was my life-long dream to own this firm and continue the long tradition of service excellence in a family owned and operated setting. In 2018, I achieved this goal in the purchase of Humphrey Funeral Home A.W. Miles – Newbigging Chapel Ltd. and A Basic Service.

Greatest advice you ever received?
The overall importance of sensitivity, compassion and attention to detail.

What makes your business unique?
Every family we serve is unique. They have their own thoughts and ideas on how to celebrate and memorialize their loved ones. We treat every family with the care and compassion necessary to guide them through the grieving process and help them determine the arrangements that best suit their needs.

Describe your team:
I am so proud of our team of dedicated Directors and support staff who carry on our tradition of providing the highest quality of service to every family we serve. Our team takes pride in our reputation for service and dependability.

What’s your secret to success?
Discipline, dedication and passion has been my guiding principles all these years in my profession and has been a key factor in my success.

How long have you been in business?
Our firm was established in 1879 and has proudly been in business for 140 years now under the care and leadership of the Humphrey and Hunter families.

A.W. Miles – Newbigging Chapel Ltd. at 1403 Bayview Ave. | 416.487.4523

Meet the low-profile chef behind two of Toronto’s top restaurants

0
chef teo paul

You may not recognize chef Teo Paul by name, but chances are you know his Ossington strip restaurants: Union and Côte de Bœuf. At a time when many Toronto restaurants are struggling to hold the attention of trend-driven diners, Union continues to fill tables and impress eaters 10 years into its run (as does younger sister restaurant Côte de Bœuf). 

We chatted with the chef behind the two successful establishments about his cooking philosophy, his feelings on celebrity chef fame and his upcoming new culinary venture.

Teo Paul’s early career in Toronto included a stint working under chef Michael Stadtländer, known for his acclaimed Eigensinn Farm restaurant.

“It just blew me away, what he was doing,” says Paul of  Stadtländer. “It was pure magic. He’d go out in the field, pick a bunch of mushrooms and then make a mushroom soup. It always was something I wanted to emulate.”

Paul then hopped across the Atlantic and spent six years working in Parisian kitchens, an experience that’s still evident in the French influences at play at both Union and Côte de Bœuf.

He admits it took him a long time to find confidence as a chef, in part because he never had any formal culinary training.

“I had that school complex,” he says. “I kept waiting for someone to show me how to do something.”

Feeling burned out in Paris, Paul followed a new opportunity to Piedmont, Italy, where he found himself inspired by the region’s unfussy, rustic cuisine.

“The cooking kind of reminded me of my grandmother,” says Paul (she was one of his early culinary influences). “It was the stuff I grew up with in some weird way.”

The experience was a culinary turning point for him.

“It gave me the confidence and the understanding that I did have a style and something I could connect to,” he says.

“That’s when I stopped asking people to show me something and started figuring it out for myself.”

After working for a year in Italy, Paul returned to Toronto in 2009 to open Union, a bistro-style restaurant with an emphasis on local ingredients.

Union was followed by Côte de Bœuf, a Parisian-inspired butcher shop that also offers a cosy, in-store dining experience. Teo Paul now describes his culinary style as “rustic, clean, honest and truthful.”

He says that one of his biggest challenges as a chef is to keep his existing restaurants fresh.

“I just don’t want it to die a slow death,” he says of Union. Continuing to evolve in both the restaurant and in ensuring the dining experience doesn’t begin to feel stale is an ongoing focus for him.

“Is there still meaning and vibrancy here?” is a question he says he evaluates regularly with his team. “I think I’ll know when it’s ready to go,” he adds.

Paul has long sourced a portion of produce used in his restaurants from a small farm in Kimberly, Ont., which he co-owns with his brother and sister.

“It’s not crazy production or anything,” says Paul. “It just keeps me in tune with what’s going on seasonally.” He says that tomatoes, garlic, Swiss chard, kale, zucchini, squash and asparagus are among the veggies grown at the farm and sometimes served in his restaurants.

Paul is now taking this farm-to-table element to the next level, not unlike his early mentor Michael Stadtländer, with the opening of a new restaurant near his Kimberly property.

“It’s an old tavern,” he says of the space. “It was connected to a farmhouse, so it became a restoration project of the farmhouse itself.”

The restaurant, which has been two years in the making according to Paul, is set to open in spring 2020.

“It’s become really beautiful, but it was a lot of money and work,” he says.

Although the chef says he’s still finalizing the menu concept for the new restaurant, he’s already excited about offering a dining experience outside the city.

“It’s going to be a destination,” he says. “When you eat in the country, your whole mindset changes from being in the city.”

The absence of media buzz around the new restaurant is typical of how chef Teo Paul tends to operate.

He seems to rarely put himself in the spotlight, in spite of the praise his restaurants continuously receive.

“Maybe I just don’t put myself out there like I should,” he says. “I’m happy that way though, too, because it lets me be where I want to be in my life.”

He says it’s important to him to have deeper meaning in his career that goes beyond accolades and fame.

“You can get this bloated sense of importance,” he says. “It doesn’t breed very good behavior.”

He adds that the feeling of community offered by his restaurants is what continues to drive and inspire him as a chef.

“[Union] is a big part of people’s lives,” he says.

“That’s the sort of stuff I’m connected to, more than I’m connected to the buzz.”

The best cooking classes in Toronto this holiday season

0
Cooking at Hooked

Buying a gift for your special someone is not always an easy task. Some people are happy with a simple piece of jewellery, while others are hoping for something that strays from the ordinary. This year, get creative and give a gift you can share. From cooking with cannabis to meat smoking 101, here are four of Toronto’s best cooking classes that will make for a perfect gift this holiday season.

Holiday Cooking Classes

Learn how to cook with cannabis

It’s safe to say that most of us are feeling a little curious about cannabis right now. As its name suggests, Cannabis Cooking Company is all about getting you comfortable cooking with cannabis. Students bring their own legal cannabis, and then the CCC team explains how to properly prepare it for cooking and infuse it into a delicious recipe. For December, they’re hosting classes focused on seasonal recipes like gingerbread cookies and holiday bark, which will get you primed for spicing up your yuletide parties with some extra special treats (or for making your own holiday brighter). 477 Richmond St. W.

Hooked

Embrace your inner fishmonger

Preparing a full fish from scratch can feel like a daunting endeavour for a first-time filleter. Fortunately, sustainable seafood shop Hooked is here to save us from getting lost in the depths of deboning with its Fishmongering 101 class. The class offers students a practical, hands-on tutorial in the fish preparation process. Led by one of Hooked’s experienced fishmongers, the session gives students a step-by-step experience in filleting a fish like a pro. It also includes instructions on how to properly pan-fry the fish once its prepped and make a killer accompanying sauce. 888 Queen St. E.

Holiday Cooking Classes

Prepare meat like a pro

The Healthy Butcher demystifies the process of butchering beef, pork and chicken with its series of hands-on and demonstration classes. Watch a seasoned butcher break down different sections of beef into a variety of roasts and cuts, or discover how the different cuts of pork are best used in cooking, so you can make use of the whole animal. For a more direct lesson in butchering, try the Poultry & Nothing But! class, which gives students the opportunity to practice techniques, like trussing and deboning, and develop an understanding of basic poultry anatomy. 298 Eglinton Ave. W.

Holiday Cooking Classes

Learn the art of meat smoking

Now that you’re a pro at prepping meat, why not learn how to cure it right? This beginner-level class with Toronto Food Tours introduces students to the art of smoking ribs, chicken, brisket and other cuts of meat. Led by pitmaster and chef-owner of Earlscourt BBQ, Jason Rees, the class covers the different types of smokers, woods and charcoals. Students learn the technique of smoking low and slow and how to brine meat, as well as how to get the perfect smoke ring. The cost of the class includes meat samples and obligatory craft beer pairings for the smoky goodness. 1278 St. Clair W.

Acclaimed band Stars like you’ve never seen them before

0
Stars band

Twenty years ago the Canadian indie music scene was dominated by bands. Talented, groundbreaking groups such as Broken Social Scene, Metric, Arcade Fire and Stars helped defined a generation. It was glorious and they changed the world.

Stars formed in Toronto in 2000, and relocated to Montreal where the launched a celebrated career with eight albums, and numerous Juno and Polaris Prize nominations. The band was on the lookout for something new to celebrate their 20th anniversary when along came Chris Abraham, artistic director of Crow’s Theatre and writer and filmmaker Zack Russell, with an offer they couldn’t refuse at a time they needed it most.

The band is taking on a new challenge with a theatrical concert experience dubbed STARS: Together, running at the Crow’s Theatre until Dec. 15.

“One of the things that keep us going as a band is each other,” says Amy Millan.  “We were at a crossroads, kinda like being married 20 years, and we’re thinking what could we do completely different that we haven’t done, and we just had the good luck of having Chris Abraham, who was interested in doing this project. It was really his idea. He came to us and he is a brilliant, generous, incredible artist.”

The idea became STARS: Together, a theatrical concert that delves deep into the band’s history and peels back the curtain on what’s it’s like to be in the band.

It wasn’t easy considering four of the band members had zero theatre experience.

“It was terrifying. We were all like a dog getting taken to the vet trying to back out of there because it’s so personal and so horrible,” says Milan. “But when you work with people who are as brilliant as Chris and Zack are, and who are taking a big risk, we had to jump into their risk. That’s how we started 20 years ago. That’s what this project was asking of us again, which is also really exciting. To be able to have the opportunity to do something completely different than we have ever done.”

Abraham and Russell followed the band around over a period of a year and combined verbatim dialogue with fantasy to create the unique theatre-concert hybrid.

“I’d been a fan of their music for years, and always marvelled at their ability to tell these beautiful, detailed narratives in just a few short verses,” says Abraham. “Heartbreak, loneliness, love – they tackle big themes in their music, and always make them achingly personal. So I was interested in getting personal with them and learning about the people behind the music. The great surprise is not only were they willing —but they’re also very funny people.”

Stars has long been considered a band that is there for the biggest moments of the lives of their fans. But, with this new show, they are revealing the innermost workings to their fans for the first time. Audiences will meet the band in an entirely new way beginning in their practice space in Montreal in the early days of their fledgeling career.

“There are so many tasty bites. If they’ve ever wondered what it’s like to be in Stars, they won’t wonder anymore. We lay bare what it is to be Stars right now,” says Milan.  “We tell all the stories of what it was to get here.”

Coinciding with the show is the release of the band’s career retrospective, LaGuardia.

Millan thinks the show has a powerful message not just for the long-time fans who will be treated to a new side of the band, but also new fans who will experience their music for the first time.

“I hope what they take away from the show is that vulnerability is power,” she says. “That there is so much power in feeling lost and losing. That the facade of everything we live right now, like how to take the perfect selfie and be your best self is maybe not the most important thing and that to be imperfect is what makes us all so beautiful.”

How Toronto’s Zoe Sky Jordan met and married a fellow musician

0
liam-russell-zoe-sky-jordan-wedding
Zoe Sky Jordan and Liam Danielle Arnold Martin @daniellearnoldmartin

Last week, T.O. singer-songwriter Zoe Sky Jordan released her single, “Name On It.” Her name may sound familiar, as she’s the daughter of Canadian music stars Marc Jordan and Amy Sky. In music families and beyond, one thing tends to ring true — Mom knows best. This couldn’t be more true for Zoe, as it seems her mom was the matchmaker behind her and her husband (also a musician) Liam Russell. Here, the pair share the story of how they met.

How they met

Liam: Zoe’s mom Amy introduced us. I had known Amy through lobbying on behalf of content creators together on Parliament Hill. She had mentioned that her daughter was writing songs and wanted us to meet but nothing ever came of it. Then I ran into her a few years later at the Brick Works. She invited me to dinner at their house the next day under the pretence of seeing a mutual friend who would also be there. She never mentioned Zoe, but when I arrived and Zoe answered the door I realized that was probably the real reason I was there.

Zoe: We didn’t really talk at dinner but went for a drink afterwards and stayed out all night. I actually didn’t like him at first! I thought he was too tall and handsome — because girls hate that. A month later we booked a writing session and the rest is history.

The first date

Zoe: 416 Snackbar was our first “actual” date.

Liam: We sat at the bar and laughed at a lot. Neither of us can remember much after that! I went on tour shortly after so we only saw each other about five times before we officially started dating about nine months later.

The courtship

Zoe: Liam was in and out of town promoting his record Cicada so whenever he was playing near Toronto I’d hop on his tour bus and ride with them for a day which was so spontaneous and romantic.

The proposal

Liam: Getting married was very much a decision we made together, so there wasn’t really the element of surprise. We started looking for rings online and casually told our parents we were thinking about it. I showed my mom and sister a couple of the vintage rings we had been looking at and my mom suddenly remembered that she’d recently found my Dad’s mom’s wedding ring which was exactly what we were looking for.

Zoe: I showed up at Liam’s parents house about 15 minutes after they found the ring and Liam was sitting on the couch holding his hands like a ring box. I think his exact words were, “If you don’t like this we’ll find something else, but what do you think?” And then I started crying a lot!

 

liam-russell-zoe-sky-jordan-press
Photo by: Jacqueline Justice

The wedding and honeymoon

Zoe: We got married on Sept. 2, 2018. We’re going to France this summer for our honeymoon. One of my oldest friends is getting married in Grasse, France so we’re going to take a month or so and hang around Europe.

Balancing careers and marriage

Liam: Honestly, we don’t. We’re one of those weird couples that does most things together.

Zoe: We haven’t had a lot of normalcy or routine the last seven years we’ve been together, we’ve moved a lot and both put out a bunch of music. We just work on whatever’s in front of us. And Liam’s my BFF. We’re probably a little codependent.

Shared hobbies

Zoe: Yes we are craft nerds. We love going to art galleries and hiking with our dog, Honey. I quilt and paint and Liam does some woodworking, and we recently put a pottery studio in our garage.

Secret to success

Liam: We talk about everything and we don’t wait to talk about anything that’s going to be a problem.

Zoe: Agreed. Luckily we have a pretty compatible conflict style.

Life after retirement

Zoe: I hope to always be doing something creative. I don’t love the idea of retirement. I’m actually getting stressed out just thinking about it.

Liam: To me, retirement means I don’t have to worry about earning money but I still get to continue doing whatever interests me.

Zoe: OK, I can get on board with that definition.

Name On It” is the third release from Zoe’s upcoming EP which is produced by Liam.  

Restaurant Review: Queen West wine bar Piquette disappoints

0
piquette-wine-bar
Photo by John Cullen

Joanne Kates trained at the Ecole Cordon Bleu de Cuisine in Paris. She has written articles for numerous publications, including the New York Times, Maclean’s and Chatelaine.


Is Grant van Gameren phoning it in? And if yes, does it matter?

When you have an ever-expanding little restaurant empire, being the chef, the guy behind the stoves every night, is literally impossible. Second choice is being the guy who drives around town at a ferocious pace (good luck in Toronto traffic) and checks on the food they’re cooking in all his places. Other than burnout, the problem with that is the disempowerment of the people you’re calling “partner” who actually do the daily heavy lifting in your/their restaurant. The uber-boss sticks his finger in their soup pot one too many times, and says it needs more of this and less of that, and artistic types (which restaurant people are these days) get hostile.

Could this be part of why Grant’s new Piquette is so meh, foodwise?

 

The Amberjack crudo

It’s being billed as a wine bar with small plates. To me, it doesn’t matter how small the plate is or if it comes with a buttload of awesome wine choices;  If I’m paying you for food, it had better be good. There is indeed a large list of interesting wines, and knowledgeable servers to do the sommelier thing. Except they can’t do it very much because they’re run off their feet cause Piquette is so popular.

As dinner unfolds, we start to wonder how much actual cooking is going on here. The duck lover parfait comes from Sanagan’s and its accompanying brioche is from Thuet. It’s pleasant, not ground-breaking. Same for the fish crudo, very fresh raw amberjack with celeriac, apple and chive. And for fennel salad with mint and tonnato sauce and with a few bonito shavings on top. And steak tartare. And turnip chunks with dandelion greens, basil and guanciale on taramasalata. Which I too can buy at a store.

As dinner unfolds, it does so painfully slowly because, the server says: “We filled up.” And that was a surprise?

 

The Mortadella sandwich

Anyway, it gives us time to study the action (what there is of it) in the tiny kitchen behind the bar. The guy who greeted ‘n’ seated us and also took our order is behind the bar compiling people’s plates. I say compiling because, looking hard, we fail to discover visual evidence of cooking. Stoves? Cooktops? Not so much. We know they heat things up, but I do that in my toaster oven and don’t generally refer to it as cooking. Like $24 baked adoray (a soft Quebec cheese) with truffles. It’s been heated just enough to soften; the truffles are weird – ultra thin shavings lacking the usual punch of fresh truffles. Or the anchovy and butter toast – slabs of butter under an impeccable anchovy. Lukewarm. Very toaster oven. As is the other toast, straciatella  (the  creamy centre of burrata) atop spicy sausage.

If the greeter, seater and order taker is also a chef, how does that work? Extremely well, when you have a full restaurant and nobody’s complaining. A larder menu is a great way to make a buck without having to pay a fancy chef. But don’t try this at home kiddies. You need a big name to do it.

Piquette, 1084 Queen St. W., 416-533-7745

Toronto just lost one of its most popular pizzerias without any notice

0
Yeah Yeah's Pizza

Yeah Yeahs Pizza, the Nova Scotia-based pizzeria in partnership with Boxcar Social, has closed its doors in Toronto. Without any forewarning or announcement, the Summerhill pizzeria boarded up their windows earlier this week.

As of right now their Instagram, Facebook and website are all still active and there has yet to be a formal goodbye. But according to Summer Ridley, office manager at Boxcar Social‘s head office, “a decision has been made by the business owners to close the Toronto location indefinitely.”

The Summerhill staple opened its doors two years ago after Chris Ioannou and John Baker, the owners of Boxcar Social, discovered Yeah Yeahs out east. The duo partnered with the Nova Scotia based pizzeria and took over the space that used to occupy Clocktower Bar. 

The Toronto location was adorned in stencilled pizza slices and served some great New York style pies. Chef Kyle McAskill was responsible for recreating the unforgettable East Coast pizzas here in Toronto. Yeah Yeahs was also a direct neighbour to Boxcar and their pies were available in the cafe, as well as in their primary outpost.

It is a sad day to say goodbye to great pizza, especially when it’s adjacent to a subway station. Now that the pizzeria has closed you’ll have to find another spot to pick up a pre-transit snack and Boxcar Social will need a serious revamp for their now scarce, food menu.

Toronto clothing brand pairs T-shirts with technology

0
sustainable-clothing-brands-KOY-Gear
The team behind KOY Gear

In our fourth and final instalment of our sustainable style series, we learn about the technology behind KOY Gear and the Toronto team that brought it to life. This menswear brand provides functional and technological pieces from odour-free underwear to stain-resistant T-shirts.

When it comes to clothing, simple is better. Or at least that’s the firmly held belief that helped Geoff Wong and Patrick Li get KOY Gear off the ground. Pinpointing a trend toward a simpler style, while also being concerned with overflowing wardrobes that lacked technical innovation, the group got to thinking.

“Everyday clothing often didn’t address the daily pain points most men experience,” says KOY Gear partner Davis Riar. “People don’t want to think about what shirt they want to bike to work in, then wear to work, then wear to lunch.”

Average garments refuse to conquer concerns like odour, stain-resistance and breathability. “Clothing should be innovated so that it’s no longer a worry,” says Riar. 

The market gap was theirs to fill. The first product? Men’s underwear of the breathable and odour-free variety. Smartly, they used silver to vanquish smell, as it’s often used in medical technologies as a bacteria-killing method. No bacteria, no stench. Following a successful underwear launch, KOY has followed up with odour-resistant and breathable socks and T-shirts. The shirts are also stain-resistant.

“KOY Gear was created with the underlying belief that we could do business better,” Wong says. “We could use business to empower customers and make a meaningful impact in their lives.”

Sustainability is also a driving force behind the company. After all, the goal is to have their customers consume less by rewearing KOY’s durable pieces. For the average man, KOY is here to play a quiet but oh-so-supportive role.

KOY Gear inside The Fashion Zone, 110 Bond St.

For more sustainable clothing brands, check out part three of this series on Tamga Designs.