This is a tasty claret at an even tastier price. Dense ruby colour; a nose of cedar, sweet red berry fruit; medium-bodied, nicely balanced, dry currant and blackberry flavours. Food match: lamb stew, veal and mushrooms.
$14.95, Vintages #138636
Post City Magazines’ wine columnist, Tony Aspler, has written 14 books on wine and food. Tony also created the Ontario Wine Awards. He can be heard on 680News.
In an age where news is broadcast almost as fast as it happens, it seems impossible that any celebrity, no matter how passé, could die without any media attention. That’s exactly what happened to Neil Hope, who played Derek “Wheels” Wheeler on Degrassi: The Next Generation, Degrassi Junior High and The Kids of Degrassi Street.
Hope is said to have died on November 25, 2007, of natural causes. He was 35. The actor spent his years following Degrassi speaking out on teen alcoholism, a condition his character struggled with on the show.
Today, fans flooded Twitter with messages of mourning, confusion and shock that Hope’s death had been kept quiet for so long:
2-bit US actors who once had 2 lines on sitcom get quick obits, legit Cdn popcult stars are dead 5 yrs til we notice natpo.st/xdhQz0
Wheels from Degrassi died 5 years ago and we're just finding out now. Who knew privacy existed in the internet age? bit.ly/whZJtC
HOLY CRAP! Wheels from DEGRASSI has died – they're saying 5 years ago: https://bit.ly/z2LTso When was he in that NEXT GEN ep w/ Joey & Snake?
I thought that was drake? RT @WinnipegNews 'Degrassi' creator mourns loss of actor Neil Hope, who played Wheels bit.ly/x64xtT
Zit Remedy. Canada's greatest band?
And, just for nostalgia’s sake, we present Wheels’ band, Zit Remedy:
Owned by the aptly-named Jason and Rachel Hazzard, Parkdale’s newest café is devoted to the mighty pinball machine. After growing up on a pinball diet, it dawned on the adult Mr. Hazzard that “you can actually buy these things when you’re a grown up!” A collection ensued, and the next logical step was to open up The Pinball Cafe. Current fans include folks from the Toronto Pinball League in addition to champion player Sean O’Neill.
We popped in to get the rundown on Mr. Hazzard’s top pinball picks.
1. Supersonic
“The pinball community will probably get angry at me for this,” Hazzard notes, handing Supersonic the gold. Not particularly popular when it came out in 1979, this machine is in immaculate condition. It has a great skillshot and is a sentimental pick, being Hazzard’s first buy.
2. Comet
Hailing from 1986, this close second has a skillshot worth a million, which Hazzard loves. When a score is made, flashing lights go off and a voice taunts the player with, “hey, turkey!”
3. AC/DC
“It’s brand new. It’s big. It’s exhilarating," Hazzard says. “It’s just like being at a rock concert.” Anyone who gets a high enough score can win some AC/DC memorabilia courtesy of the café.
4. Black Knight
Created by Steve Ritchie — the same guy who just put out AC/DC — this 1980 game is known for its split-level playing field. Hazzard also points out the magna-save (its most famous attribute) that, at the press of a button, will prevent a player’s ball from plummeting into the outlane.
5. Eight Ball
“I love Eight Ball!” Hazzard declares. “It’s a classic. Goofy and difficult, it’s a nasty machine.” Currently holding the highest score, Hazzard notes it’s not too easy, and is often his final game of the night.
The Pinball Cafe, 1662 Queen St. W., 416-402-7932
Camarra Pizzeria Ristorante, the Toronto landmark that opened its doors over 50 years ago, will be expanding in order to cater to its clientele’s busy lifestyle. Opening up at 8700 Dufferin Street, the new Camarra will be smaller, with only a few tables and chairs, and will focus on takeout food.
“We are looking more at home meal replacement,” says Emilia Valentini, who owns Camarra along with her mother and founder Elisa Valentini. “We are going to do takeout, but a bit more upscale.”
The new location will offer the same menu as the original, but with a few new dishes. The focus, of course, will still be around the trademark pizza.
Camarra’s second location is scheduled to open in March.
Sometimes, all that I want is a pork chop: a thin, unpretentious, bone-in pork chop, cooked to medium and nicely browned on the outside — simple, salty and peppery. I actually feel that way, even though it’s a sentiment I stole from The Art of Living According to Joe Beef, which, by the by, is a must-have cookbook. Not too long ago, I found the pork chop of my hankerings at a diner on Roncesvalles Avenue.
I’m not referring to just any old diner, though. This is the Ace, a hip new joint that’s a veritable time portal to the ’50s. And the street in question is not the same Roncesvalles from years gone by. This is the new post-construction Roncy, which seems to be getting better by the day.
Last year was good to this west-end strip. The seemingly impossible happened: construction wrapped up. A bunch of trees were planted. New shops opened.
Food-wise, the stellar Barque Smokehouse opened in April, followed by Cardinal Rule and then Pizzeria Defina. And as the year came to a close, two more restaurants chimed in: The Westerly Kitchen and Bar and, of course, The Ace, the place with the mean pork chop ($17, served with mashed russet potatoes and a coffee-infused red-eye gravy, which is a clever hat tip to American diner culture).
When owners Maggie Ruhl and Gregg Boggs took over the space last year, it had been untouched for decades. The site had been home to several incarnations of diners since the ’50s, and it was preserved in dust. During the renovation, the duo refurbished where necessary but conserved as much as they could: old-school diner stools, countertops and tables, complete with initials hand-carved by patrons of yore. Even the old cyan-hued milkshake mixer now houses beer taps.
The effort has paid off. On any given evening, the dimly lit diner exudes a palpable ’50s ambience that’s haunting in the best possible way. And the food is far better than your typical diner fare.
Chef Peter McKnight, previously of Wish and Smith, is in charge of the open kitchen. Those familiar with his cooking won’t find too many surprises, but that’s not entirely a bad thing because he’s a competent chef.
The evening starts off well with P.E.I. mussels and double-dipped fries ($11). McKnight’s philosophy is to let food taste how it should taste, and he succeeds here with a mild white wine sauce zinged with tomatoes, chives and dill, which complements the luscious mussels but doesn’t overpower them.
Country fried chicken ($17) is a dead ringer for the one previously found at Smith — collard greens, ham hock gravy and all. It’s a recipe that McKnight has been perfecting over the last three years. When I had this dish at Smith, I found it too crispy — McKnight fries it twice — but this time around, it’s just right. The chicken is soaked in buttermilk for a day before hitting the fryer, and the juicy result is a good choice for a main.
Not so is the French-style fish soup ($18), full of tough, overcooked shrimp and mushy whitefish. It’s inundated with mussels, too, which work better in the aforementioned appetizer, though the house-made Irish soda bread that comes with it — crafted according to Ruhl’s mother’s recipe
— is a thing of beauty.
Despite the few misses, the food is commendable. If you can, enjoy it while relaxing in the best seat in the house — the one at the very back, facing the entrance — to fully soak in the nostalgic aura. If you’re on a date, be same-side sitters.
Further north on Roncesvalles, the Westerly is a new project from co-owners Tom Earl and Beth Davyduke, along with veteran chef Geoff Kitt, who is fresh off a stint at Collingwood’s the Huron Club. This is a handsome restaurant, with hardwood floors, marble bar top, exposed brick and antique lighting fixtures. It’s exactly how a place opening up in the west end is expected to look.
The Westerly, for the most part, plays things very safe. Music is nearly inaudible, and service is friendly but cautious — a notch or two above inattentive (water, for example, had to be requested twice).
And, for a place that looks this hip, the menu is far from challenging (continental standards include steak frites and gnocchi with cream sauce). But the Westerly makes up for it by offering food that is, with few exceptions, fantastically executed.
Chicken liver crostini ($9) is probably the most adventurous dish here, but since offal is all the rage these days, that’s not saying much. The liver is lightly seared for a few minutes before being chopped up with capers and lemon zest. It’s chunky, creamy, sweet and delicious, and set atop a house-made baguette that’s been doused in olive oil. The added bacon is a great touch and so is the Kozlik’s mustard, which is some of best mustard around.
Duck confit ($18) is crispy on the outside and buttery on the inside, even if the colour is reminiscent of a paper bag. The du Puy lentils are beautifully al dente, their earthiness balanced by piquant black currant jus. On the side is a decidedly blasé piece of steamed Shanghai bok choy, which tastes nearly unseasoned. Inexplicably, it makes its way onto several other dishes, too.
When the braised short ribs ($22) come out, I’m floored. The meat, which has been braised in red wine and beef stock for four hours, is succulent, velvet-soft and topped with sweet roasted cippolini onions. The accompanying mashed potatoes are nicely punched up with grated horseradish. Also included are some roasted Brussels sprouts, which are fine, but I have yet to taste any in the city that are better than the fiercely caramelized ones done by chef Matthew Sullivan — who recently left his tenure as executive chef at Malena and L’Unità — which have forever changed my outlook on this vegetable.
Pastry chef Vicki Zielinski makes a delectably potent chocolate ganache ($8) with candied peanuts. She’s also responsible for the fantastic house-made focaccia bread, made with potato water (for extra flavour) and spiced up with rosemary, chunks of sea salt and hints of garlic.
Like the Ace, the Westerly offers something unique: it could very well provide the best food on the strip (of the non-barbecue variety, of course).
Here’s to hoping that Roncy’s charm can survive the next inevitability: the influx of chains.
When it was announced that The Bachelor’s train wreck of final roses and hot tub dates was rolling into Canada this year, I was asked to write a story about the reality TV show’s arrival. It wasn’t until after I perused its ridiculously chipper application form and its sign-your-life-away fine print that I realized there was more than just a story here, there was a journey. My journey of attempting to marry meet Canada’s most eligible bachelor.
If the thought of being single for another Valentine’s Day/birthday/Saturday night hasn’t gotten the best of you yet, let me walk you through what it’s like to tell a group of strangers (a.k.a. picky casting directors, big wig producers, and bratty interns) “why you deserve true love.”
First thing’s first: you’re going to have to put up with stigma. Despite the thousands of women who’ve auditioned for this show over the last 16 seasons, it’s still somehow embarrassing to disclose to people that you’re auditioning for The Bachelor. Even with my urgent disclaimer of “I’m only doing this for work, guys!” I’m met with a variety of impassioned reactions. My family is excited for me to “finally meet a nice guy” (even though this “nice guy” has yet to be cast). My friends just want me to be on the show so they can tell people they know that really wasted dorky chick on The Bachelor Canada. Then there are those high horse-riders who are convinced I’m doing this because it’s my last shot at love before my inevitable demise into spinsterhood.
But, I press on, because I’m only doing this for work, guys! Next up is reading the dense eligibility requirements. Apparently, as long as you’re not planning to run for political office any time soon, only engage in “friends with benefits” relations with people who aren’t your roommate for less than two months at a time and don’t mind the odd skydiving date (at your own risk, of course), then you may proceed. Fortunately, not only am I not politically motivated whatsoever, but I also swear to a two-month-relationship policy when I’m not contemplating how to fulfill my death wish. I can now move on to the online application form.
Initially, it looks just like any other form one fills out in the hopes of landing a man: name, phone number, email, citizenship. But it’s at the height and weight requirements when I begin to get a little testy.
Apparently, BMI is pretty important to those Bachelor folks. Of course, this makes sense when you consider all those wine-induced hot tub scenes of seasons past and present — those women all had bangin’ bodies — but it’s sad to think that The Bachelor’s producers don’t believe fat people deserve their shot at a bikini-clad catfight, too. And let’s not forget the super tall women, either. When was the last time you saw a statuesque, Geena Davis-type woman go for a helicopter ride with a Bachelor? Just as many times as you’ve seen a Melissa McCarthy-shaped woman have a fancy dinner in the middle of Vegas casino fountain with our man of the hour. Is it really too much to ask for a little equal heartbreak opportunity? Looks like we’ve got to face reality, people: the show the network men everyone true love only likes skinny shorties.
Apparently, I’m at the lower end of a normal BMI weight, so I’ll make sure to get it down to ribs-poking-out-of-my-body-skinny by the first day of shooting. I promise!
Then there’s the “how many times have you been married” question. It’s a fair inquiry, but I still get the sneaking suspicion that those with a marital track record like Elizabeth Taylor’s need not apply. My answer is a big fat zero, which, in my real life, at my age, makes me a pariah of society. But in this case, it bodes well for me. Score! (I also think this same number works well in my favour when it comes to the “do you have children” question because, as we all know, children = baggage in Bachelorland.)
Now it’s time for the written portion of the test. My friends and coworkers tell me to “just be myself” and “speak from the heart,” but those suggestions are stupid for two reasons. One, I’m applying to the show in order to write a story about it, so I’m pretty sure the producers won’t be too keen about that. And two, “just being myself” obviously hasn’t worked for my marital status thus far, so why beat a dead horse?
So, instead, my answers are perky and to the point.
Why would you want to be on the show? I live with my parents.
What are your guilty pleasures? Photobombing and Michael McDonald.
How would your friends describe you? “She’s great. Too bad she’s naked all the time.”
What is your most important possession and why? My rocket-firing Boba Fett figurine from 1980. What, you don’t have one?
Next comes the pièce de résistance: the all-important video segment. This section is so vital to your romantic future that the application basically tells you to go steal a video camera, if need be, because if you don’t have video submission, YOU WON’T BE SEEN BY THE CASTING TEAM and then you’ll be GIVING UP YOUR CHANCE for TRUE LOVE! If you found my usage of cap letters irritating, then please don’t check out the application form. There, you’ll find an emphasis on BIG SMILES! High energy! And, of course, lookin’ gooood! So, in addition to overweight and exceptionally tall women, wallflowers need not apply, either. The Bachelor Canada just doesn’t have the time to scratch your self-protective surface to get to know the real you, Debbie Downer, so do us all a favour and take your observant and rational mind elsewhere.
For the video, the producers want to know everything about you. What you do in your daily life (take improv class? Show them!), your dating history (did an ex-boyfriend get his finger tip chopped off during a date? Tell them!), what you eat for breakfast (enjoy bananas? Eat one!), your ovulation cycle (I’m kidding about this last one, but I’m sure it could be helpful). Just pretend the camera is a good friend and spill your guts, sister. We’re all good friends here.
Oh, and stand in the light, for goodness sakes! They want to make sure you’re not ugly! Lastly, according to the guidelines, the parting shot should be a full-length one. Apparently “this is very important!” (Remember, they want to make sure you’re not fat!)
If this application process seems daunting to you, don’t worry. The Bachelor Canada casting tour arrives here February 25 and 26 at the Intercontinental Hotel. Just remember to bring your passport and big smile and you’ll be on your way to finding your fifteen minutes of fame true love.
Disclaimer: due to a confidentiality agreement, the answers and video provided above are similar to but not actually a part of my application to The Bachelor Canada. I’m still waiting for my call back.
Some recipes are universal; most memories are not. The process of shaping raw ingredients into something palatable — and the events that surround this endeavour — can lead to all kinds of unforgettable moments: kitchen disasters, severed digits, epic struggles with newfangled culinary gadgets and, sometimes, personal triumphs. So why not ask some of the city’s top chefs for their most memorable recipes? Why not, indeed?
This week, we asked Alexandra Feswick, chef at Brockton General, for her breakthrough dish. She gave us her take on Swedish meatballs, which she’ll be cooking for the lunch buffet at this year’s Terroir Symposium. The dish brings back fond memories for her. Says Feswick:
“I was really excited when Ivy Knight asked me to make Swedish meatballs for the Terrior Symposium lunch buffet. It reminded me of endless family get-togethers when everyone would gather and bring something they had made.
I remember, from the time I could hardly get my face above the top of the table, being fascinated with the big dish at the end of the table with a candle tucked underneath to keep its contents warm. Everyone always wanted to try the delicate little meatballs stewing inside of it. I was never allowed to touch that dish (too dangerous of course) but here I am sharing it with you.
Swedish meatballs are in no way an extravagant dish, but for me, they represent the reason why I love cooking: the sense of community, happiness and belonging.”
MEATBALLS:
1 egg
1 large onion, minced
2 tbsp butter
¾ cup milk
1 cup bread crumbs
1lb ground pork
1lb ground beef
1 tsp dried mustard
2 tbsp salt
1 tsp nutmeg, ground
1 tsp cardamom, ground
3 tbsp black pepper, ground
1 pinch, cinnamon
Mix all of the above ingredients together (in any order) and form into small balls (I usually use a teaspoon to make sure they're all the same size and then roll them out). Brown all of the balls in a large frying pan (if the pan gets too greasy… remove the drippings but save them for the sauce).
Place the balls on a baking sheet and finish in the oven at 400 for approximately 5-10 minutes.
SAUCE:
⅓ cup flour, all purpose
2 cups beef stock
½-1 cup sour cream
Salt, to taste
Cranberry jam (use as garnish or on the side)
Put all the drippings back into the frying pan and stir in flour when the fat is hot. Add some butter if there aren’t enough drippings to absorb all of the flour. (You're making a roux.)
Slowly add in warm milk and beef stock, stirring constantly to prevent lumping. Using a wooden spoon, loosen the left over bits from the bottom of the pan. Allow to cook for approximately five minutes, stirring constantly.
Remove from heat for 10 minutes.
Add sour cream to the mixture to loosen consistency. Season with salt as desired.
Pour the sauce over meatballs (and serve in a dish with a candle underneath to keep it hot of course!).
Serve with cranberry jam and pickles.
Harmonies swell and surround you, clinging to the air like moisture to the outside of a cold glass in a sweltering basement room. Feet stomp and plastic picks hit metal strings while fiddle and electric guitar manoeuvre through songs like a seasoned waitress in a crowded bar. This is The Pining: five (sometimes six) ladies singing and dancing their way through some of the most joyously bittersweet songs this side of the 49th parallel.
It’s a sad truth that this band’s collective gender so frequently plays into descriptions of what they are, when the simple fact is that the music they make is so finely crafted, so intuitive, that it almost transcends space and time. These songs could come from anywhere, any-when. We caught up with the band’s drummer, Dani Nash, to discuss music old and new and to see where the group is headed next.
Could you talk a bit about how the band got together?
I came into the band a little later than the other girls. They were playing shows at the Horseshoe, The Dakota and other venues, opening up for acts like The Sadies and Doug Paisley. A couple of their gigs required a drummer so they hired me and asked me to join the band. I gladly did.
Was it hard coming into the fold later than the rest of the band?
It wasn’t hard at all. The girls in the band were my friends before I joined and we all get along really well. The songs are catchy and melodic so that also made it easy for me to jump right in.
A lot of attention has been paid to the fact that you’re an all-girl country band. Do you worry that it takes away from the music at all or was that sort of the point from the beginning?
I think people in the music industry like to press on the fact that we are all girls and we play country/folk music. It has been done before countless times — look at acts like Emmylou Harris, Dolly Parton, Linda Ronstadt or The Judds. It does get old talking about it but we also understand that it fascinates people for some reason, the fact that we are all women and we are all musically talented. No matter how much we try to steer clear from generalizations it is hard to avoid. We aren’t concerned that it takes away from the music because the music is good, and crosses over many genres.
Could you describe your music for anyone who hasn’t heard you?
I always say, think of Trio — Emmy, Dolly, Linda — and add a little Lucinda Williams for edge. We play melodic folk songs of love, loss, pain and truth in the style of country.
It’s been said there’s a “confessional” element to your songs, but the songs are also really fun and danceable. Is it hard to balance those two sides?
Not at all. I absolutely love country pickin’ dance music. I think when I write I admit truths about myself and it makes the songs bold and barring, but on the other hand they are playful, fun and always keep a heavy blues beat. I think my writing reflects the sound of my music. All hot fun and fancy.
It seems like people are being drawn more and more to the old songs and the old style of playing. What do you think it is about this music that makes it resonate with people still?
Country music and old style music is truth. It doesn’t lie and it is consistent. I like that about this type of music. It reflects life. I think the Toronto music scene has been riding the alternative country train for a while and it is in my opinion the most thriving music scene in Canada. And the reason for that being, country music makes you feel good. And who doesn’t like to feel good?
What’s coming up next for the band?
We’ve applied for several festivals throughout the country and are working on new material at the moment. We do have a couple gigs coming up but dates are TBA.
THE PINING – She's Gone from The Pining on Vimeo.
The Pining are:
Tara Azzopardi – Bass/Vocals
Emma Moss Brender – Guitar/Vocals
Julie Faught – Guitar/Vocals
Kaili Glennon – Vocals
Dani Nash – Snare/Vocals/Spoons
Mika Posen – Violin/Fiddle
These days, there’s no shortage of extreme sports out there. Now, Ultimate Tazer Ball has joined the fray. Played in an indoor soccer arena, the sport pits teams of four burly, taser-wielding men against each other — all of them looking to throw a 24” ball into a large net. Yes, it’s a real thing, and fans of football, rugby and, well, stun guns, might actually enjoy it. And Toronto, of course, hasn’t failed to get in on the action.
We caught up with 24-year-old Derrick Weltz of The Toronto Terror to find out more about this curious sport.
How long have you been playing Ultimate Tazer Ball?
Roughly a year.
What sparked your interest in the sport?
It’s something new, exciting and unheard of, so I thought I’d give it a shot. A couple of friends are running it and asked me to participate in it and I decided to go for it.
How are you hoping to put Toronto on the map as a tazer ball hotbed?
We’re going to have an all-Canadian roster from the Toronto area. We’re going to hold tryouts, probably in late March, and after that we’re going to be competing in all the UTB events and series, and hopefully we can be a top team with all-Canadian talent.
In Canada, we’re known for using tasers to kill people in airports. Do you think Ultimate Tazer Ball can help restore the reputation of the taser?
We don’t like to refer to them as tasers, we refer to them as stun guns. We’re hoping that we can get them government-sanctioned to use them in Canada so that we can host events here. I don’t see it happening just yet, but hopefully if this grows in Thailand we can make this thing work and they won’t just see it as a weapon.
As a man, I’m pretty sure I know what most of our male readers are asking themselves: Has anybody ever been tased in the balls?
(Laughs.) There was only one incident. A guy on the Toronto Terror received it down there by accident. He was just jumping and he just received it down there. I think now guys are going to start wearing a jock. But there is a penalty if it’s down there; it’s got to be below the shoulders and above waist.
While we’re on the subject, what part of the body hurts the most after it’s been tased?
Personally, the most tender would be the side of the rib cage area or the armpit.
A lot of you guys are pretty built. What goes into UTB physical conditioning?
It’s a lot of cardio work, a lot of running back and forth and ball movement. My main focus is cardio. I’m one of the smaller guys in the league, but I don’t feel like I’m at a disadvantage. If you don’t have a wide range of flexibility with your arms you can tear a muscle, so definitely being flexible and cardio are two big things.
Do you guys tase each other during team practice? I would think hitting the showers with teammates who’ve just tased the hell out of me is the last thing I’d want to do.
The first time we had got hold of tasers, we were in a hotel and we were just tasing each other (laughs). We work on different plays — running, passing — but for the other stuff we use tasers. These tasers are not lethal so there’s no reason not to use them. It’s just to prepare yourself and mentally get prepared for a game.
And for fans new to the sport, what can they expect when they watch the Toronto Terror play?
Definitely an in-your-face team. We don’t hold back and it’s always high action. There are going to be grinding big hits because it’s a lot of different sports packed into one.
Valentine’s Day is that wonderful event that allows us all to indulge in all kinds of things, like chocolates and flowers and gifts, just because. Unfortunately, for many of us, it’s also a chance to indulge in procrastination. You know what we mean. Here’s a last minute guide to some of the best gifts in the city for your lover (or yourself).
This necklace — pictured above — will look great on a guy or gal. The message: “I love you more than yesterday, less than tomorrow.” Who wouldn’t want that reminder around their neck day in and day out?
Fischer brass necklace, $85. Available at Jacflash.
Today is the one day you can get away with wearing all sorts of red, pink and heart-shaped things all at once. Why not throw some red-lipped kisses into the mix? Tone it down with muted colours post-Valentine’s Day and you’ve got a great piece for your spring wardrobe.
Scarf by Yarnz, $189. Available at Love of Mine.
As the saying goes, one should “say it” not “spray it.” Well, here’s a rare case that will make saying it and spraying it socially acceptable. Fact: women love getting perfume.
Love Chloe Eau de Parfum, $90-$115. Available at The Bay.
Pink, chocolate, champagne, heart-shaped box — you really can’t go wrong with these chocolates today. They’re the perfect combination of pretty, fancy and delicious.
Charbonnel et Walker pink champagne truffles, $11. Available at Indigo.
There’s no reason to neglect your bed on Valentine’s Day. It needs a reminder that you love it too.
Me and You pillowcase set, $34. Available at Urban Outfitters.
This rose-scented luxury candle might cost you more than a traditional bouquet, but it will last a lot longer. Extra points if you get her both.
Limited Edition Rosa Mundi candle from Diptyque, $78. Available at Holt Renfrew.
Finding a piece of jewellery that is both sparkly and edgy is hard to come by, but this CC Skye ring, with its blinged-out spikes, hits the mark perfectly.
CC Sky Alexandra Spike Ring, $150. Available at A2Zane.
Women love beautiful lingerie, and men love women in beautiful lingerie. Thus, this a win-win situation. Emporio Armani’s midnight blue lacey intimates will do nothing but get things red hot in the bedroom tonight.
Rihanna underwire bra ($46) and panty ($28) by Emporio Armani. Available at The Bay.
Incase you’ve learned nothing from Shit Fashion Girls Say, girls LOVE Alexander Wang. The quickest and surest way to achieve Valentine’s Day hero status would be to buy her something that’s “totes Wang.” If it’s also in an animal print, even better.
Alexander Wang Prisma biker purse in Dalmation, $365. Available at Jonathan & Olivia.
A young girl’s battle with leukemia turns into a fantastical, musical journey as she battles to get her health back.
Theatre Passe Muraille, Backspace,16 Ryerson Ave., 416-504-7529. Feb. 16 – March 4.
In this hilarious parody that’s taken the U.K. by storm, actor-writers Daniel Clarkson and Jefferson Turner perform all seven Harry Potter books in just 70 minutes, even without the help of the Elder Wand.
Panasonic Theatre, 651 Yonge Street, 416-872-1212. Feb. 14 – March 25.
This 2008 play is the final installment in famed playwright Neil LaBute’s trilogy about modern society’s obsession with physical appearance. Basically, four friends hate everything about themselves and each other. Let the good times roll.
Red Sandcastle Theatre, 922 Queen Street E., 416-845-9411. Feb. 15 – 19.
Love and love for money are the major themes in this comic operetta about a rich widow whose upcoming trip worries those who are after her money.
Bickford Centre Theatre, 777 Bloor Street West, 416-978-8849. Feb. 17 – March 4.
If you’re a fan of supporting emerging artists, then you’ll want to check out Lauren Stein’s solo show about a woman who turns to witchcraft to find herself.
Waterfalls Indian Tapas Bar & Grill, 303 Augusta Avenue, 416-927-9666. February 16 @ 8 p.m.
I do not get to experience New York City and Broadway as often as I would like, but I was in Manhattan over a year ago to visit my daughter and had the pleasure of seeing In the Heights with her. It was a sweet, high-quality musical about Hispanic immigrants in the Washington Heights area of Manhattan, above Harlem, most of them from Puerto Rico and the Dominican Republic.
In the Heights went on to win several Tony Awards, including one for best musical, and, while hardly one of the most memorable (or hummable) musicals of the past half-century, it was wonderfully entertaining and at times deeply moving. (How can you lose when the themes go beyond boy meets girl, and include immigration, the agony of learning a new language, alienation, losing one's employment — there's an echo of our times, no? —and more?)
It naturally helped to have the main character, Usnavi (one of the funniest gags in this show is to discover how he got his name), played by the true genius behind this charming show: the man who wrote the very Latin-sounding, hip-hoppy lyrics, Lin-Manuel Miranda. He was on fire, as was most of the Broadway cast.
This brief road show visit to Toronto, thanks to Dancap Productions, is far, far below the level and quality of the original Broadway presentation, which is a real shame, because In the Heights deserves better. Major roles in this show are often played by understudies, and only a few of the major characters shine like they did in New York. (Few road shows are at the level of the original stars, of course, but this one is sadly lacking in quality and excellence). Even if many of the voices are powerful and even beautiful, the sound is too often muffled; my wife and I missed many of the words and the intricate, awe-inspiring rhymes of Mr. Miranda's lyrics.
There is much to recommend about In the Heights, of course: the set is stunning — it feels lived in — and so very right-on, from the 212 area code over stores, to the storefront signs across the stage. It’s enough to make you feel like you’re walking through the actual barrio on a July night.
In the Heights has a number of fine songs, clever lyrics and enough moments to make the audience feel like they are experiencing a kind of Latin-inspired Fiddler on the Roof. Some of the dancing is terrific, and I almost learned to respect “hip hop” and “rap” — two concepts of modern music that have always left me totally cold.
It's worth a night out, but I sure wish the cast was worthier of the music and script, and that the script was less cliché and formulaic. But for those passionate for musicals, you may find the two-and-a-half hours a solid experience.
Evening shows start at 7:30, and it closes quite soon — Feb. 19 — so don't forget that!
In the Heights, Toronto Centre for the Arts, Feb. 7-19
Allan Gould is Post City Magazines’ theatre critic. He has a Ph.D. in english and theatre from York University and has written over 40 books. His writing has appeared in Toronto Life, Chatelaine, en Route, Canadian Business, Good Times and Financial Post. He is married with two children. Aside from his family, his major passions are theatre and film, because they enrich life with pleasure and meaning.
