caledon living – winter 2013

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WINTER 2013

PUBLISHERKATIE BURCHELL

CREATIVE DIRECTOR& PRINCIPAL PHOTOGRAPHER

SIMON BURN

EDITORIAL TEAMKEVIN “CRASH” CORRIGAN

HEATHER GHEY BROADBENTRIC KITOWSKI

JOCELYN KLEMMDIANA JANOSIK-WRONSKI

CONTRIBUTORSGAIL GRANT

ANDREW HIND

PROOFREADERSALLY MORELL

EDITORIAL DESIGNSDB CREATIVE GROUP INC.

ADVERTISING DESIGN & PRODUCTION CAROLINE SWEET, SKY CREATIVE GROUP LTD.

ADVERTISING SALESKATIE BURCHELLTRUDY GENTILE

[email protected]: 905 857 2536

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6 CALEDON LIVING WINTER 2013

from the publisher

Water, wine & wow!There’s a bit of a water theme going on in this issue. Local intrepid explorer Gail Grant reports back on a recent kayaking adventure up north on the Dawson River, while back in Caledon, local historian Heather Broadbent shares her knowledge of Caledon’s small creeks and streams.

Another liquid we love to see flowing freely is wine. Our wine experts Ric Kitowski and Jocelyn Klemm offer some great advice on what staples we should stock to cover every food and entertaining situation. I found this most useful.

Crash Corrigan experienced a “wow!” moment while tearing around the Caledon Badlands test driving Subaru’s new BRZ recently. It’s his favourite car launch of the year.

A “wow” moment for me was when I tried the soup recipe found on page 31. And now I know what wine to drink with it, I’m all set to see the rest of winter without complaint!

Cheers, and here’s wishing you all a wonderful 2013!

Katie BurchellPublisher

Chasing fundsIn our Autumn 2012 issue we featured local businessman Shawn Galea, owner of Advanced Taxidermy and Wildlife Design. We didn’t have space in that article to give mention to his fund-raising event for his son who suffers from Quad Cerebal Palsy, so I want to give a shout out here. Chase The Dream Motorcycle Ride and Show, held last August at the Terra Cotta Inn, drew hundreds of bikers and funds were raised for specialized equipment for Chase, including hearing aids, shoes and bath equipment.

The third annual Chase The Dream Gala is being held on April 19, 2013. Check out www.chasethedream.com for details.

CongratulationsBolton dental practice owner Dr Geeta Gautham has recently received the Associate Fellow award from the American Academy of Implant Dentistry (AAID) at their annual meeting in Washington DC. The AAID promotes research and education in thefield of implant dentistry and awards its members withfellowships to recognize their commitment to education and clinical experience in this field.

WINTER 2013 CALEDON LIVING 7


food 28 Savouring the sweetness of chocolate

31 Recipes: Winter's gold

wine connoisseur34 Wine staples

business37 Caledon Business: Looking ahead in 2013

heritage11 Caledon Creeks

travel17 Finding Canada

motoring40 2013 Subaru BRZ review

Winter: The Hills of Headwaters23 Locally made treats

winter 2013contents

COVERPhoto of Queen Street in Bolton courtesy of Albion–Bolton Historical Society Collection.


heritage

Caledon CreeksUsed, abused and some restored.A tale of some of Caledon’s small streams and creeks.

This article is dedicated to the memory of Alex Raeburn who helped me, including, for the last time, on the day of his 100th birthday, with recollections of Caledon Creek.

Queen Street in Bolton, looking north.Jaffrey’s Creek crosses the road in the foreground

WORDS HEATHER GHEY BROADBENT

Caledon has four principal watersheds. The Humber and the Credit are the largest, along with segments of the Nottawasaga system and feeders to South Lake Simcoe in the northeastern corner of Town.

During my years of employment, especially when dealing with the potential for evidence of prehistoric habitation in areas of new planning projects, I became very familiar with some small tributaries that, historically, had impacts on nearby communities. However, as the years went by, they in turn became heavily impacted by those growing communities, and received a ‘Used and Abused’ title in my own mind. A source of some frustration, if not amusement, was being told quite often by some stymied developer or agent that, “It isn’t a real creek.” Not that they explained what it actually was, when all they really wanted was to just bury it inside a pipe. By producing 150-160-year-old maps which clearly illustrated said creeks, I was usually able to eliminate further argument. Unfortunately, in the early days, the Conservation Authorities did not have (and still don’t always use) the legislative tools they have today to protect small creeks.

It would be impossible in one article to list all of Caledon’s creeks. In most cases, a mill village had a major watercourse running through it, which also helped wash the effluent, tannery and factory discharge away, but the lesser volume streams could not do that during most of the year, except in times of high rainfall or spring thaw. Thus they became quite polluted.


Caledon CreekCaledon Village has Caledon Creek, a tributary of the Credit River, with other small creeks running into it. One, long gone, ran parallel to McFaul Street from the farms to the north, and another still runs from the east, over near Airport Road. It flowed for a considerable distance along the now abandoned and dismantled Toronto Grey Bruce Railway, whose steam engines would take on water from it. A third creek runs west of Kennedy Road and then into gravel pit ponds to the south. This small creek was carefully reestablished behind the subdivisions north and south of Charleston Side Road, with new shade trees and bushes planted on the east side of the subdivisions by Ontario Streams and local volunteers including school children. It is a Canadian habitat of the now fairly rare fish, the Redside Dace.

Just outside of Caledon Village a local farmer had an artesian spring that ran all year, creating its own little stream. He placed a trough by it so his cattle had fresh running water year round. An adjoining farm was purchased by a wealthy Toronto businessman who showed great interest in the stream over many months, eventually suggesting it could be ‘shared’—meaning installation of a pipe to his property. However, the farmer anticipated the suggestion and had placed a bucket nearby which he handed to his neighbour and said, “Help yourself—anytime.” The main stream flows into gravel pits along the way, but still manages to reach the Credit River south of Alton. Historically, it was diverted and straightened in places to drain fields and maximize farming or grazing. Somehow it is gratifying to know that Mother Nature prevails.

Boyce’s CreekThe principal Credit River tributary in Caledon East is Centreville Creek and, running into it from the north, parallelto Airport Road, is Boyce’s Creek. Reportedly it is called that because the log cabin occupied by the Boyce family was on its east bank, north of Old Church Road, opposite the present OPP Station. The stream runs under Old Church Road on the west side of the OPP Station, joining Centreville Creek just to the south. Boyce’s Creek is forked at the far north end, close to Patterson Side Road, its western fork originating in the substantial wetlands on the west side of Airport Road and joining the eastern branch which originally ran through more wetlands. This eastern area has been heavily mined over many years for peat (to mix with ‘triple mix’), creating many ponds, and there have been attempts by others to drain the area. Many trees were cut in the past, but this persistent little stream continues to run. It has had major help from local residents and a branch of volunteers in ‘Ontario Streams’ who have allowed a ‘wild buffer’ of shade trees to grow along the stream’s edge. I recall helping to rebuild a walking bridge, lifting crayfish out of harm’s way and building LUNKERS—little underwater neighbour-hood keepers encompassing rheotactic salmonids—places for fish to hide when the natural course of a stream has been straightened. Before we finished, two Brook Trout were ‘inspecting’ the new addition to their habitat.

At one time, Caledon East’s water supply came from an artesian well in Boyce’s Creek’s aquifer. Years ago, after several problems, the Region of Peel replaced it with a well to the north (same aquifer) and the original site was

Boyce’s Creek in Caledon East.

heritage


sold. Since then, another artesian well was dug and several bottled water companies have used that one. The whole area is described as an environmentally sensitive area in the Caledon East Secondary Plan.

Boyce’s Creek has suffered two devastating impacts in the recent past. The well ‘blew’ two years ago and dense grey silt covered the bed of Boyce’s Creek, from the well-head right down through Centreville Creek to the Innis Lake/ Widgett and Elliot Lake Wetland Complex, literally destroying the breeding habitat and spawning area of the native Brook Trout for an unknown period. When the Caledon East ONTARIO STREAMS group attempted their annual check of the spawning areas this year to see if there had been improvement, they discovered that the well had ‘blown’ silt again, completely covering the spawning gravel bottom right down to Centreville Creek and the lake complex, so the check was impossible. This time the well had also overflowed silt into a nearby pond, which has since been diverted back into the Creek. As wells (past and present) are a Regional responsibility, it seems to be spearheading resolution but, even with the participation of the Ministry of the Environment, the Ministry of Natural Resources, along with the Town of Caledon and the Toronto Region ConservationAuthority, no solution has been found to save this poor “Used and Abused” Creek. (The phrase ‘too many cooks’ springs to mind.)

A compliment must be paid to the congregation of Caledon Baptist Church on Airport Road who, after acquisi-tion of their property and with the help of people in Ontario Streams, worked hard to replant trees and restore wetlands adjacent to the Church. At least some efforts have been made to address past mistakes.

Jaffrey’s CreekThe old village of Bolton has Jaffery’s Creek, so named because it ran past the homes of several Jaffreys. In spite of much rerouting, channelization and other ill treatment, it continues to run and was very evident at a higher than usual level this October. It now runs from a retention pond installed west of Coleraine Drive (several ponds were in the fields where homes and a school are now), then under the road into a deep gully south of King Street and into another retention pond by Station Road. From there it is intermit-tently in the open or in ditches, with culverts and pipes, as it comes through the village.

My favourite story about the retention pond happened shortly after it was built. I was driving east on King Street and saw an absolutely huge turtle taking its time going north, in the vague direction of the Humber. I stopped in one lane and a very large truck stopped in the other, giving it time to cross. Some drivers behind us were a bit annoyed, but most got out to watch. Eventually it got across King Street and we all could move, but then it made a laborious turn, presumably to watch the traffic before continuing on its journey north. Considering the turtle’s obvious great age from his very large size, it dawned on me that the same

route to the river and back was probably used by that same turtle for many years, certainly before the retention pond and perhaps Deer Run subdivision were built. Has anybody seen the turtle recently?

In the early days of the village, a slaughterhouse was built just east of what is now Station Road. Jaffrey’s Creek carried the effluent down through the middle of town, often in times of low flow causing the churches along the way to close early due to the dreadful smell and insect infestation.

Further east of Station Road the stream runs east and is mostly culverted through the subdivision, going under the backyard of the original farmhouse (coincidentally where my daughter now lives), until it reappears on the east side of Connaught Crescent. It then runs behind homes, gardens and the Presbyterian Church, north under King Street briefly before running southeast again under the United Church parking lot, across Nancy Street, and reappearing briefly again on the west side of Queen Street South, close to the King/Queen junction. Development of those corners, particularly the bank, shopping and office complex, placed it underground again, where it once ran east above ground along the south side of King Street East (clearly shown in old photographs), across the road at Mill Street and then into the Humber River at the corner of Mill Street where a small woolen mill and weaver’s shop stood.

Older people in the community recall how strong the stream has been in the past, often causing flooding in Bolton when trying to find its way to the main Humber. Most of the south side of the old village drains into Jaffrey’s Creek. There are also frightening stories of children playing in the culverts at times when the water rose very suddenly. Now, from a pipe, it joins the Humber just south of the old Mill Dam, which is now a fish ladder. Personally I was not amused when I heard a Councillor declare, “It’s not a creek now; it’s a ditch.” Someone should tell the little fish!

All of these little creeks and watercourses have and will continue to run through our Town whether piped or not. Let us stop the abuse. With a little luck Mother Nature will ultimately ‘have her way’ no matter how ‘engineered’ they become.

So many people have helped me recently, and in the past, with their ‘creek recollections’ and I would particularly like to thank (the now late) Alex Raeburn, Horst Truttenbach, Walter Getman, Isabelle and Ray Bottoms, Carole White-head, Jerry Gorman and members of the Albion-Bolton Historical Society who were present when we discussed Jaffrey’s Creek at a meeting last year.

Heather Ghey Broadbent is a Vice Chair of the Humber Watershed Alliance, Co-Chair of the Alliance Heritage Subcommittee, and a Director of Caledon Heritage Foundation, the Albion-Bolton Historical Society, Friends of St. Andrews and the Multicultural History Society of Ontario.

heritage


A 323-kilometre canoe trip on the Yukon Rover

WORDS GAIL GRANTPHOTOSATRI RAY

travel

I was in the lead canoe with Lin Ward, the commander of our little fleet of five, 17-foot Old Time canoes—big, heavy and sturdy, they are the canoe equivalent of an SUV. Our instructions were to hug the cliff wall until we came to a tiny bay for the most important landing of the journey. Sandbars and shorelines tend to shift and erode on the Yukon River. Our lead boat was to be 20 canoe lengths in front of the others so we could see that there was indeed enough shoreline for everybody to land safely.

When the moment was right, the bow (front) paddler was to “draw” like mad—lean far out of the canoe on the shore side and pull the paddle toward it in an effort to swing the canoe’s nose upstream, close enough to the bank for the bow person (me) to hop out, rope in hand, and secure the canoe to something on shore.

Each of the five canoes, one after the other, had to complete this manoeuvre or all of us would be forced to

follow the unsuccessful canoe downriver to an unappealing stone island camp. It was a thought not worth contemplating, especially when triumph meant a rest day at the Ancient Voices campsite—a beautiful spot, we had been told, from which to watch the Northern Lights. Plus, it’s a campsite with outhouses and a sauna, definite luxuries after more than a week in the wilderness.

The idea of canoeing part of the Yukon River popped up innocently enough. Life had slipped a gear or two. A short journey into the wild seemed in order, and I was ready to unplug for a while—no emails, no cell phone, computer or television. A magazine article about paddling the Mountain River in the Northwest Territories with Al Pace and Lin Ward, the Hockley Valley couple, founders and operators for the past 20 years of Canoe North Adventures, grabbed me. Yes. That whispered my name.

Until now, the word “draw” has meant doodling on a sketch pad, choosing

a card from a deck, or the move John Wayne did when he was fighting bad

guys. But near the end of a 10-day, 323-kilometre canoe trip down the

Yukon River from Pelly Crossing to Dawson City, a new meaning emerged.

Finding CanadaFinding Canada



travel

When the moment was right, the bow (front) paddler was to “draw” like mad—lean far out of the canoe on the shore side and pull the paddle toward it in an effort to swing the canoe’s nose upstream.

‘‘‘‘


A phone call to Canoe North confirmed that indeed they had a trip planned for the Mountain River in the summer of 2012. “How much canoeing have you done?” Lin asked. “Well, I did some when I was 12, at summer camp,” I replied, adding that I’m now frighteningly close to 70. A long silence followed, and then a very diplomatic, “Perhaps you might consider the Yukon River trip? It goes from Whitehorse and would likely be more comfortable for you.”

Well, okay, I can take direction. And for me, this was all about Jack London’s “Call of the Wild” and Robert Service’s “The Cremation of Sam McGee.” I grew up in the Prairies reading books about Canada’s North, but had never ventured north of Timmins. The timing was right. I signed up.

The group that assembled this past August in Whitehorse included eight travellers, each with varying degrees of paddling and camping experience, plus two guides, Lin Ward and Brendan Spafford. We met the night before our departure at a boisterous restaurant called Klondike Salmon and Ribs where the menu included elk, venison, bison, various game birds, plus arctic char and salmon, served with sourdough bread. We had arrived in the North.

Our first morning together dawned gloomy and overcast, but that didn’t dampen our spirits during the four-hour van ride to our departure point, where we loaded all necessary gear for 10 people for 10 days on the river into our five canoes. There were no supply stops planned for our adventure, so tents, camp chairs, propane for the small stove, pots, pans, food, drink, a latrine, and all our personal gear was divided among the boats. Everything was care-fully stowed—with an eye to keeping things balanced—and we set off.

Nature does everything on a huge scale in the North. Vast vistas greeted us at every turn of the river with a colourful mix of white and black spruce, balsam, cottonwood and aspen. The deciduous trees were still fully green as we began our adventure, although we knew that killing frost could strike at any time of year, and snow in early September is a part of this world.

That afternoon’s paddle to our first camp was blessedly short as we became accustomed to balancing our fully loaded canoes against strong headwinds and intermittent rain showers. For the novice paddlers, like me, there was an entirely new language to learn: bow, stern, eddy, boil, eddy wall, ply, draw…

The wet weather prompted us to set up our first camp in record time. My tent-mate on the journey was Virginia Ridpath, former Olympic swimmer and restaurant owner in the Caledon area.

We awoke the next morning to a dense layer of fog, but by the time we had broken camp it had lifted somewhat, so we loaded the canoes and were off. At least 60 enormous Sandhill cranes flew overhead, encouraging us along with their shrill, rolling call. Lin tried to keep us in some sort of formation but we were pathetic and there were a few sand-bar hang-ups. But when the sun arrived mid-morning, so did our rhythm and each canoe more or less followed Lin’s


lead, avoiding sandbars—and each other.Breaks were taken by rafting the canoes together, with

each person holding a neighbouring canoe, and drifting as one with the current. Leaning back on our packs, we munched trail mix and watched lazy clouds drift through a cornflower blue sky, listening to nothing more than the river silt gently brushing the canoes.

The weather is unpredictable in the North and the blue skies would not be with us for long. A planned overnight stop at Fort Selkirk, a former trading post turned campsite, became three days marooned by strong headwinds, rain and cold temperatures.

When the weather broke, we finally tackled the river in earnest. An immensely powerful, steely green river, the Yukon forges its way from its headwaters in northern B.C., through the Yukon and Alaska, and spills into the Bering Sea, a distance of some 3,200 kilometres. As we departed Fort Selkirk, Lin told us that we were at the beginning of what Robert Service called “the Great Alone.”

On our best day, with bright sunshine, a nice tailwind, and the current moving along at about 10 km/hour, we covered 70 kilometres on the River. We saw Dahl sheep perched on rocky outcroppings at the river’s edge, beaver lodges, a gangly bear, and peregrine falcons high over-head. The clumps of aspen trees on the hills along the riverbanks reminded me of broccoli too long in the fridge,



with yellow on the lower branches and green above.Where the White River joins the Yukon, the depths

turn charcoal gray and waves ruffle the surface into iridescent silver. A little further along, the Stewart River joins in and burdens the water with even more silt, creating an enormous spooky delta. Strong headwinds meant two arduous hours of picking through the many shoals, muddy sloughs, channels, tributaries and sand-bars, all quite capable of diverting us hopelessly off course.

As we travelled along this magnificent river, tracing the route of our nation’s earliest traders and settlers, I was grateful for Lin’s guiding expertise and calm teaching skills on our journey through Canada’s primal northern wilderness. And on our second-last day, it was time to put my new understanding of the word “draw” to the test. Lin prepped us for the difficult landing spot, muddy, confined and next to a very steep bank.

According to plan, our canoe is 20 lengths in the lead. I am tense, well aware that there is only one chance to get this manoeuvre right. Lin yells to me from the stern, “Draw! Draw!” and I lean left, fighting the current to draw with everything that’s in me. Then, “Paddle! Paddle!” Head down and muscles taut, I do my best short, deep, powerful paddle stroke. When I finally muster the courage to look up, we are precisely on target as we nose into a soft tangle of twigs. I hop out, rope in hand. All I can do now is watch and desperately hope that each of the other four canoes makes the landing so we can realize the promise of the Ancient Voices campsite—the Northern Lights, the sauna, the rest.

One by one, as each canoe rounded the corner, hugging the cliff side—just as we had—the bow paddler leaned out at precisely the right moment to gracefully draw the canoe into shore. Success! That night, as we lingered around our campfire, Mother Nature offered her reward—a most enchanting, magnificent display of Aurora Borealis.

The final day of our adventure dawned foggy and cold, with a strong headwind, the same type of day we had at the start of our adventure. It was a tough, 40-kilo-metre paddle to our destination, but finally we saw the settlement of Dawson City far ahead. Two rivers meet at Dawson, the caramel coloured Yukon River, heavily burdened with silt, and the crystal clear Klondike, creating an astonishing demarcation line.

Our final disembarkation from the canoes ended a 323-kilometre adventure that forged new friendships, plus a deep respect for the magnificent, muscular Yukon River, and all things that live in harmony along its banks.

Gail Grant is happily retired and living in Palgrave. She spends her time hiking, biking, golfing, volunteering in her community and traveling.

Atri Ray, a Chartered Accountant, loves photography and travel, and is happiest when he can combine his two passions. This was his first Yukon adventure, but won’t be his last.


Locally made treats


Ray's 3rd Generation Bistro Bakery is located at 1475 Queen Street in Alton.

There’s a lot of history inside the bakery display at Ray’s 3rd Generation Bistro Bakery. The Chelsea buns, date turnovers, butter tarts, ground beef pie, cookies and tea biscuits are the same as ones made by current owner/chef Jason Perkin’s grandparents nearly 50 years ago. Vera and Gavin Ray, the first of the family to come to Canada, bought the bakery in 1966 after having previously started and run Gaveras in Dundalk. By 1987 their children, including Jason’s mother and her husband, decided to buy the bakery and continue the family business.

Jason was 12 when he began chipping in, and continued through until he was 19 and ready to move to Barrie for culinary studies at Georgian College. Taking some time to travel and work after graduating, and after a 13-year stint as a chef in Laurel, Jason was finally ready to buy out the bakery and take over from his parents in 2009. “I knew I could do it,” Jason says. “I just needed the capital and the business.”

Jason reinvented the business to offer fine cuisine, and expanded the property to include over 30 seats. He didn’t change everything overnight, however, and made sure to keep the traditional recipes and only add on to the bakery. His rejuvenation of the business, while keeping faithful to the history of Ray’s, has continued to bring in customers from Inglewood, Erin, Orangeville and beyond, while preserving the loyalty of the regulars.

“Small towns like to support local business,” he says. People still come in who worked for his grandparents, or who loved the pizza pretzels they created in the 90s. Jason welcomes them all. An open kitchen gives him the chance to see and greet everyone coming in and, after making them a nice meal, to catch their compliments. After a hard day of work, it’s his favourite part of the job.

Jason PerkinsRay’s 3rd Generation Bistro Bakery

This winter discover the great outdoors in Headwaters by heading to the ski hills, the cross-country trails, strap on your snowshoes or bring your skates to a neighbourhood pond or ice rink to enjoy the best of an Ontario winter. For those who prefer experiencing the best of winter from the inside out, Winter: The Hills of Headwaters, brings you some sweet treats for your consideration. At Debora’s Chocolates in Erin you’ll be tempted with homemade chocolate and confections of every kind. For six years now, owners Joe and Hillary have had the pleasure of bringing joy to visitors with their delectable treats, and look forward to sharing those sweet treats with any who walk into their charming shop in downtown Erin. Ray’s 3rd Generation Bistro Bakery in Alton has been baking up sweet treats for residents and visitors for generations. Now owner Jason Perkins, the grandson of the original owners, continues this family tradition, but has expanded and reinvented the business, making it a fine food, culinary destination, that has become a neighbourhood gathering place, and one of the hottest reservations in the region. If great tastes are your passion, be sure to mark your calendar for our annual winter celebration of culinary excellence during WINTERFEAST, taking place from February 19th to March 10th.Experience the best of an Ontario winter in Headwaters this year!

The Hills of Headwaters Tourism Association

Executive Director: Michele HarrisWriting: Rodney BarnesPhotography: Simon Burn

www.thehillsofheadwaters.com


Walking into Debora’s Chocolate Shop in Erin is an exercise in temptation. A nearly empty bowl of pecan puddles, their most popular item – little pancakes of caramel with a dollop of chocolate and little nibs of pecan – sits immediately on a shelf to the left of the entrance. Directly across the entrance, on top of a glass case, chocolate wreaths, molds of hockey players and an assortment of other figures shimmer in their cellophane wraps. The air is light and sweet with their scent. Panning right to another case, hand-made chocolates and truffles of all varieties sit in tight, inviting ranks, the cool white light reflecting softly off their matte finish.

But the mother lode of candy lines the shelves along the back wall: Mack Toffee, Fun Dip, Pez, and over a dozen jars filled with bulk sweets – sour fruit, candy cola, gummy bears and jaw breakers the size of a baby’s fist. Behind a countertop laden with chocolate pops, oversized Dairy Milk bars and a giant candy cane, owner Hillary Lafontaine stands in her leopard print apron, ready to take orders. During lunch hour she’ll have 30 kids come into the store (sometimes enough to warrant a bouncer) asking how much they can get for the 58 cents they’ve gathered from the corners of their pockets. Hillary knows many of them, and actually most of her regular customers, by name.

“It’s wicked,” Hillary says. “I get a ton of kids in here. Why wouldn’t working in a chocolate shop be amazing?”

The chocolate business wasn’t originally part of Hillary’s life plan. She was a buyer for an aerospace

Hillary & Joe LafontaineDebora’s Chocolate Shop

Debora's Chocolates is located at 100 Main Street in Erin. www.deboraschocolate.com

company, while her husband, Joe, worked with sound in films, when she decided she needed a more hands-on job, making chocolate. Joe, wanting to work locally, quit his job and worked with Debora in Erin. When Deb made plans to retire from the chocolate-making business, Joe took up the reins and Hillary agreed to help him out for a year. One year turned to six and today Hillary says she can’t see herself doing anything else.

“It really just fell into our laps,” Joe says. The first years were difficult, because neither of them knew hardly anything about the industry. “What really brought us through was how much community support we had,” Joe recalls. Townspeople volunteered their time and money to help the Lafontaines get on their feet. “People were coming out of the woodwork to make sure we stayed open.”

Hillary and Joe's hope is to make sure their shop remains welcoming to the entire community, offering everything from little candies to gourmet, handmade chocolates. “We're trying to serve everybody,” Joe says.

“We want everyone to feel part of this.”


February 9ALTON MILLPOND HOCKEY TOURNAMENTCatch all the action at Alton Mill Arts Centrewww.altonmill.com

February 9 – March 10WINTERFEASTExperience some of the region's finest culinary creations at extraordinary prices!www.thehillsofheadwaters.com

February 14“ANY WEDNESDAY”A comedy presented by the Caledon Townhall Players.www.caledontownhallplayers.com

February 18SNOWFESTDog sledding, horse-drawn sleigh rides, ice sculptures, kids' snow castle competition, hockey showdown, skating and more.www.snowfestcaledon.ca

February 19BOOMERS AND BEYONDJoin author and poet Jim Scott at Caledon Public Library.www.caledon.library.on.ca

WINTER EVENTS

February 21 – March 10SKETCHING SUNSHINEAn evening (and morning) with Stephen Leacock. Theatre Orangeville.www.theatreorangeville.ca

February 23HEALTHY HAPPY HORSE WORKSHOPCVC presents valuable info on green practices, grants and equine management.www.equineerin.ca

March 23 & 24MAPLE SYRUP FESTIVALJoin the Orangeville Optimists as they kick-off Spring!www.orangevilleoptimists.ca

March 17 & 24“HERE LIES JEREMY TROY”A rib-tickling farce presented by Century Church Theatrewww.centurychurchtheatre.com

March 21“CALENDAR GIRLS”A hilarious, touching and true story.Erin Theatrewww.erintheatre.ca

March 25FIRST ANNUAL CIRCLE OF HOPEA gathering of cancer survivors and supporters.www.caledonbcf.org

March 30CALEDON CHAMBER CONCERTSPianist Oni Buchanan presents a program that includes music by Rachmaninoff, Debussy and Ravel.www.caledonchamberconcerts.com

For the latestevent updates and details visit:

www.thehillsofheadwaters.com


There’s something about the sweetness of chocolate that seems to go hand-in-hand with late winter. Along with fl owers, it’s the chosen gift for Valentine’s Day, and at Easter the store shelves come alive with brightly wrapped chocolate eggs and bunnies. Perhaps the sinful decadence of chocolate helps elevate spirits crushed under the weight of long and dreary winters. Or maybe it’s because chocolate allows us to celebrate special occasions a bit more sweetly. But whatever the reason, we fi nd chocolate irresistible at this time of year.

food

WORDS ANDREW HIND

What better time, then, to explore the many ways of savouring chocolate? It’s not just for cookies and cakes anymore, though who can say no to a rich, moist brownie?

Chocolate has been used for cooking for thousands of years. The Mayans were perhaps the fi rst to harvest cocoa beans, crush them, and use it

as fl avouring in their foods. “Mayans were chocolate lovers who had chocolate incorporated in their culture and food.” says Enrico Schulze, Executive Pastry Chef at the Millcroft Inn and Spa in Alton. “Chocolate was used in their celebrations and as gifts, much like our society does today.”

While chocolate continues to be used in a way

FlourlessBrownies You'll fi nd this

recipe onpage 44



similar to that of the Mayans—as a food flavouring and as an item of luxury—it has evolved over the past millennia. Modern recipes may call for one of several types: semisweet, bittersweet, milk, baking or white chocolate. Each varies mainly in the amount of sugar and cocoa solids in them and, of course, in taste.

Semisweet and bittersweet, which are both considered dark chocolate, can be used interchangeably. Unsweetened, also called baking chocolate, is almost 100% cocoa and is quite bitter. Milk chocolate is the most common variety for eating but is less widely used for cooking or baking. And white chocolate isn’t technically chocolate at all because it does not contain cocoa solids, only cocoa butter mixed with sugar, milk solids and flavourings.

Many people have an instinctual preference between dark and milk chocolate. But what exactly, other than flavour, is the difference? Chef John Paul Adamo, owner and President of Hockley Valley Resort, explains. “Dark chocolate simply refers to the sugar content and the amount of pure cocoa that it has. Typically, dark chocolates start at 65% and move up. Dark chocolate actually has more health benefits as it’s more natural. Dark chocolate also allows one to modify the sugar content as they wish in baking. Milk chocolate, on the other hand, usually contains 35% pure cocoa, and milk solids, such as condensed milk, are added which take away the bitterness and give milk chocolate its creamy texture and sweetness. This is what the consumer is used to eating.”

Chocolate, in all its forms, has countless uses. We all know and love chocolate from any number of mouthwatering desserts, from soufflés to cakes, parfaits to pies. But that’s just the beginning of its potential.

“I’ve been in the kitchen for 15 of my 30 years and I’m still learning about chocolate because there are so many ways to use it. It literally goes with everything, complementing and balancing out most flavours and spices,” says Schulze. “For example, I love chocolate with exotic fruits, or a cocoa and coffee spice rub on meat; blackberry and cocoa jam goes fantastic with cheese platters.”

“Try buying cocoa nibs, which are roasted beans, finely crushed,” he continues. “Because they are 100% pure cocoa, cocoa nibs add a real punch and a nice crunchy texture to recipes. Add cocoa nibs to shortbread, for example. They will still be crunchy after baking, and will add a little bit of raw chocolate to the taste. It’s fantastic.”

Continues on page 44


recipes I food

buttercup squash 1sweet potato 1carrots 3 largebeets we used orange ones 2 largespanish onion 1organic chicken broth 3⅔ cupspancetta or bacon ½ cupworcestershire sauce 2 tbsporganic butter 1 tbsp

Cut squash into quarters, scoop out seeds, and rub with butter. Bake in oven at 3750F for 35 minutes. Let cool a little, scoop out flesh and add to a large saucepan.

Finely chop and sauté the onion and pancetta in a pan on medium heat with a blob of butter, until nice and brown.

Pour a cup or so of broth into blender with beets, carrots, sweet potato and worcestershire sauce and purée.

Pour puréed ingredients into the saucepan, along with the remaining broth. Stir in the sautéed onions and pancetta. Cover and let simmer gently for 30–40 minutes.

Squashes, carrots and sweet potatoes, golden hued riches from our local fall harvest, provide some seriously good nutrition to see us through the winter. Packed with vitamins, fibre, and carotenoids, it’s easy to make healthy and hearty comfort food. My winter staple is Winter’s gold soup, which is always a big hit when entertaining. I recently added to my repertoire by creating a new vegetarian take on the traditional Cottage Pie, replacing the beef with tofu and mushrooms, and call it Golden pie.

Servingsuggestion Garnish with a

blob of sour cream and some sautéed

pancetta

Winter’s gold soup

Winter’sgold WORDS + PHOTOS

SIMON BURN


buttercup squash 1sweet potatoes 3carrots 3 largespanish onion 1portobello mushrooms 3 largeplain tofu 225gmspanish onion 1organic vegetable broth 2 ½ cupsworcestershire sauce ¼ cupparmigiano reggiano ¼ cuppaprika 1 tbspcoarse sea salt 1 tspfreshly ground pepper 1 tsp

Cut squash into quarters, scoop out seeds, and rub with butter. Bake in oven at 3750F for 35 minutes. Let cool a little, scoop out fl esh and place in a large bowl.

Finely chop onion, cut mushrooms into 1 inch squares, and the tofu into ½ inch squares. Put onions in large pan or wok on medium heat with a generous blob of butter, and sauté for 8 minutes before adding worcestershire sauce and tofu. Let sauté for a further 8 minutes, until everything is looking nice and brown and caramelized. Set aside.

Peel and dice carrots, boil for 5 minutes. They will still be quite fi rm.

Peel sweet potatoes, chop into large pieces, and boil in a saucepan for approx. 20 minutes until soft. Drain water and add 1 cup of broth, a blob of butter, parmigiano and give it all a good mash.

Add onion/tofu mixture and mushroom and carrot pieces to the large bowl. Give it a good stir, adding 1½ cups of veg broth. Season with salt, pepper and paprika.

Pour mixture evenly into a deep baking dish—approx. 8x12 inches— and then add the mashed sweet potato on top and spread out evenly with a fork.

Bake at 3750F for 40 minutes. Serve with a garnish of grated parmigiano reggiano.

Spiceit up!

Add somechili powder to

give it someheat!


food I recipes

Golden pie


Wine staples

wine connoisseur

WORDS RIC KITOWSKI & JOCELYN KLEMM

While researching our book, we came across a statistic that said 80% of wines are consumed within 36 hours of purchase, and 98% within six months. And less than 10% of all the wine produced annually will benefit from cellaring over five years, and less than 1% over ten. It begs the question, “Why cellar wine at all?”

One of the simplest reasons for a cellar is convenience, having an “adequate” supply on hand and enough variety to cover a range of wine styles for different occasions, from a gift bottle to simply having a bottle with dinner. The definition of “adequate” is a personal one, but we’ve found 24–60 bottles come up in a number of our consultations. Perhaps this aligns with the popularity of stand-alone or under-counter wine coolers or fridges, as typically they have a capacity of 27 or 54 bottles.

If you have a wine cooler, or simply want to have a supply of wine on hand, we recommend what we call our “Wine Staples,” versatile food-friendly wines that will appeal to a variety of tastes. Our preference when we recommend wines is always to suggest grapes or regions rather than specific producers or brands, to give the buyer more scope to experiment. Two bottles of each wine would be a good start:

Fresh and Crisp White wines – versatile whites like Pinot Grigio or dry Riesling that go with many different foods, or are perfect for a glass or two when friends drop by.

Smooth and Creamy White wines – like slightly oaked Chardonnay or Soave Classico, for fuller-bodied dishes, cheese courses, or to give as gifts.

Aromatic ‘Attitude’ White wines – when the occasion calls for something bold—a stir-fry or sushi

—Sauvignon Blanc or Albariño should be at the ready.

Fruity and Refreshing Red wines – like their counterpart “fresh & crisp” white wines, Beaujolais/Gamay or Chianti are the reds that will match most dishes, and go down nicely by the glass.



Smooth and Silky Red wines – the perfect entertaining wines, Pinot Noir and Merlot.

Powerful Red wines – when it’s time to barbeque, or you need a special gift for someone, Cabernet Sauvignon or Syrah/Shiraz fill the bill.

You should always have a couple bottles of sparkling wine on hand – Prosecco (Italy), Cava (Spain), Cremant or Champagne from France (depending on whether you want to splurge)—which would round out your collection in a 27 bottle unit.

Double the quantities if you have one of the larger 54-bottle cooling units or, if you’d like more variety, try the same grapes and wine styles but select two more bottles from different wine regions. For example, stock Sauvignon Blanc from New Zealand and a Sauvignon Blanc from the Loire in France, such as Sancerre. Add in a bottle or two of port, or even a dessert wine.

You can source good examples of wines in each of the style categories by spending $12-$20/bottle. Make sure you rotate your stock, and note which wine styles you especially like for when it comes time to replenish.

If you have a wine cooler/fridge set the temperature at 13°C for all your wines. Take the white wines out about 30 minutes before you plan to serve them and place in an ice bucket. If you don’t have a temperature-controlled fridge, store your wine staples in a dark space, where the temperature is constant, and away from any vibration. If you can, don’t store your wines in cardboard boxes, although for a few months it isn’t so much of a problem.

Building and maintaining a small collection can be fun, discovering new wines and trying something different with dinner. Ultimately, it’s about balance. What’s in your collection should strike a balance between what you like, your budget, and your openness to try new things.

Richard Kitowski and Jocelyn Klemm are The Wine Coaches and authors of the best-selling guide to the basics: Clueless About Wine. Sign up for their newsletter at www.thewinecoaches.com


Now that we have all survived December 21, the New Year is always a good time to look at what’s ahead. I remember an old boss used to talk about getting his antenna out to scan the horizon. At the end of 2012 we sat with Norm Lingard, Manager of Economic Development for the Town of Caledon, and asked him what he sees in his crystal ball in terms of the many businesses here in Caledon, from large to home-based.

“I wish I had one,” Norm responded. “Actually, what we see in Caledon is part of a bigger picture, regionally, nationally and internationally,” he added. “Having said that, what needs to be done is to take advantage of the opportunities Caledon has, and there are plenty of those!”

Past trends are good indicators for the future, so what can we envision?

“Change is not just in Caledon”, Norm states. “For one, the United States’ ‘fi scal cliff ’ and its outcome and impact on the world and our economies are unknowns right now. For another, we know manufacturing jobs have been leaving Ontario, many for overseas.” Between 2004 and 2008, more than one in seven manufacturing jobs (322,000) disappeared in Canada, the majority

from Ontario. Over the last decade, Statistics Canada puts the manufacturing job losses in Ontario at 255,000, dropping the number of factory employees from 908,900 in January 2003 to 654,200 in September 2012. With this downward employment trend, getting such jobs located in Caledon has been a challenge as manufacturing jobs are being replaced by logistics/distribution jobs across North America.

What does Caledon offer the world? What is the strategy? Caledon offers a quality of life that is recog-nized internationally. And today, more companies are locating in areas that can offer positive lifestyle amenities for their employees and families.

Caledon has earned a reputation of providing a safe, stable and sustainable environment for its private and corporate citizens. Canada’s national magazine, Maclean’s, named Caledon as “Canada’s Safest City” from 2008 to 2011. Also, Caledon has been twice awarded “Ontario’s Greenest Community” by TVO—Ontario’s public television organization.

Caledon holds one of the largest caches of planned and ‘shovel-ready’ industrial lands in the Greater Toronto Area (GTA). It offers competitive lease rates and operating costs, as well as development fees and municipal taxes that are among the lowest in the region.

In fact, Caledon is focussing on attracting manufacturing industries and professional, scientifi c and technical service businesses. In particular, priority is on food processing and agri-business for foreign investment. Caledon has an enviable location in the heart of the

Caledon business:Looking ahead in 2013WORDS DIANA JANOSIK-WRONSKI

business

manufacturing jobs are being replaced with logistics/distribution jobs

‘‘‘‘


Ontario Food Cluster, Canada’s largest and most competitive food processing jurisdiction.

“Increased global competition in the export-based economy has been the key driver of new innovation and technology across the industrial sector over the last several decades,” Norm continued. “Caledon is well located in terms of food production, with producers within and just beyond our immediate boundaries, and the markets in Toronto and all of North America at our feet.” The GTA is home to Canada’s largest trucking, rail and air distribution hub, and is the most cost effective for road freight systems of all major metropolitan markets in North America.

“The GTA and Southwestern Ontario are also within easy reach of over 210,000 researchers, industry employees, innovators and collaborators involved in the processing of food who have built a stellar reputation for reliable, sustainable sources of agricultural raw materials, state of-the-art automated food processing methods and world-class food safety standards. This will attract invest-ment.”

Already multi-national agri-food companies like Mars Canada, Sardo Foods and DuPont Pioneer Hi-Bred’s Worldwide Centre of Operations for Canola Research call Caledon home, because of all its advantages.

Horses are also an important industry in the area, with close to eighty percent of Ontario’s equine population found in the combined Headwaters area. The Town works with a collaboration of regional stakeholders known as the Headwaters Equine Leadership Group. It’s a committee of the Hills of Headwaters Tourism Association, com-mitted to developing the equine sector. The Town also has an internal Pan/Parapan Am committee to work with partners in preparation for the equestrian portion of the Pan American games coming to Caledon in 2015.

Hosting these events will certainly leave a legacy. Already several local contractors have won competitive contracts for work leading up to them, including Caledon’s Sierra Excavation Enterprises Inc., a family operated business with over 50 employees who will complete site works and grading. Sierra’s team includes local James Dick Construction Limited to supply all of the aggregate required for this phase of the project. A recent Mayor’s Business Breakfast drew attention to the Games open procurement process, which they have successfully followed.

What are last year’s achievements to encourage businesses big and small? They include the successfullaunch of the Start-up Business of the Year Award in partnership with the Caledon Small Business Enterprise Centre. It developed the Caledon Eco-Business Program along with the Toronto and Region Conservation Authority (TRCA), and continued that partnership, securing a grant

from the Federation of Canadian Municipalities (FCM) to develop various guidelines to facilitate the creation of eco-business employment areas.

Caledon has partnered with the Greater Toronto Marketing Alliance, Ministry of Agriculture, Food & Rural Affairs, Foreign Affairs and International Trade Canada, and Ontario Food Cluster to develop and participate in foreign direct investment attraction initiatives. The Town provided Administration of the Bolton Community Improvement Plan, including issuing grants and imple-menting changes to streamline the application/approval process, and provided assistance to the Bolton Business Improvement Area. It has also helped the GTA Agri-cultural Action Committee, and the Region of Niagara and City of Hamilton, to develop the terms of reference and work plan for the newly created Golden Horseshoe Food and Farming Committee to move forward with their strategies.

For 2013, Caledon will continue its efforts towards making new roads to encourage existing and new businesses. These efforts include ongoing work with the Ontario Food Cluster and the Golden Horseshoe Agricultural Action Committee to support and promote agricultural businesses, as well as increasing its partici-pation with partners such as the Greater Toronto Marketing Alliance, Ministry of Food & Rural Affairs, Foreign Affairs and International Trade Canada, and Ontario Food Cluster to encourage foreign direct invest-ment. It will also continue its partnership with TRCA to create eco-business employment areas. For the Pan Am Games, economic development staff will participate on both the internal Project Team and an external committee of local stakeholders that will be set up. The Town will also look at ways to ensure an adequate supply of skilled and unskilled labour, and to strengthen Caledon’s labour force capabilities by working with various committees and groups.

Locally, the Town will continue to manage the Alton Village Study and it will participate on the Caledon East Community Improvement Plan (CIP), Bolton Special Policy Area and Bolton Residential Expansion Study Steering Committees. A Broadband Feasibility Study will look at how to improve broadband service in Caledon, definitely a benefit to large, small and home-based businesses.

“Much of what we are doing now is laying the ground-work for the future,” says Norm.

Let us, at Caledon Living, wish a good and prosperous 2013 for everyone!

Diana Janosik-Wronski, B.A., M.E.S., is a public and community relations consultant who has worked in municipal government as well as across a spectrum of private, public and not-for-profit sectors in a wide variety of subjects.


WORDS KEVIN “CRASH” CORRIGANPHOTOS SIMON BURN

SubaruBRZ

2013


motoring

The Subaru BRZ is a vehicle designed and built for the sole purpose of supplying its driver with good old ‘seat of the pants’ entertainment.

‘‘‘‘

Let’s face it, we are extremely lucky to be residing where we do. Just a stone’s throw away from the bright lights of the big city, yet we have open fields, farmyard animals, country markets and, perhaps best of all, some of the finest driving roads in the entire country!


REV

IEW

motoring

The 2013 Subaru BRZ is the birth child of a relationship between Subaru and Toyota. A pair of strange bedfellows, it could be said, yet the offspring formed from this partner-ship are nothing short of exceptional. Not identical twins, in fact it’s fair to say that, although the family resemblance is noticeable, each has a separate and distinct personality. The Toyota, to be sold in North America under the Scion brand, is slightly lower in price than the Subaru and will perhaps target a younger buyer as it sports a firmer suspension setup amongst other subtle differences. The Subaru, on the other hand, still at a surprisingly low, yet well-equipped price of $27,295, enjoys a slightly cushioned and perhaps more mature setup and, although I hesitate to compare, if pushed, it would be my choice between the two.

Both look the part and likewise come powered by the legendary Subaru 2.0L flat-4 boxer engine which produces 200hp. Now, before you flip the page saying, “Huh, my SUV has more power than that,” let me explain something. Sports cars, and the fun you squeeze from them, are not about shoving 400/500 horses into a 2-door 3 ton lump of moulded metal. It’s about creating the right balance between power and weight. Yes, the 200hp boxer engine is not massive in size, but it’s light, compact and, most impor-tantly, the horizontally opposed cylinders guarantee a low centre of gravity. Now that’s rather important for a sports car to handle properly. Positioned in a vehicle weighing just 1,255 kg (2,766 lbs), with power channelled to the correct end of the vehicle (the rear!), what’s achieved is surprising and then some! The front-to-rear weight bias on the BRZ is almost 50/50 and, although some may deem the BRZ underpowered, it is a true sports car in every sense that matters.

Yes, this vehicle is designed for one sole purpose, and that’s to place a huge grin on the owner’s face. The BRZ accomplishes this with supreme ease! In fact, it’s almost childlike/go-kart in its appeal and, in many ways, reminds me of those raw sporty models of the 60s and 70s.

The interior of the BRZ is businesslike, for want of a better description. It’s well-designed and suitably aimed at its intended market. The front seats offer plenty of room for adjustment and do a fine job of holding both driver and passenger through the twists and turns. The dash layout looks sharp, works well, and my only possible complaint is the company’s choice of stereo system; calling it junk would be rather polite! However, unlike most other com-panies which install built-in stereo systems, Subaru has seen fit to make theirs a removable, replaceable unit, so it’s not really a big issue. In fact, I wish other manufacturers were as smart and would leave stereo choice to the buyer’s individual taste.

From the moment the BRZ’s boxer engine roars into life, the car feels like a Subaru. The engine note leans slightly towards the rough side which, because of it sports car status, actually adds to the charm of the vehicle. However, wind the boxer up above 4000-5000rpm and this settles down somewhat and simply becomes loud and appeal-ing. These upper reaches of the rev range are where you head to truly enjoy the BRZ. If you meander around like your grandmother, you’ll wonder what the appeal of this vehicle is; but crank it and you’ll instantly fall in love with it.

Handling-wise, the BRZ is nicely balanced, although the rear will step out with relative ease should one get overly aggressive. (Much of this is purely due to tire limits, which could be reduced with a simple change of rubber.) Since

Of course, being well into winter with snow and ice covering our delightful roads, I should probably tell you of the latest all-wheel-drive product from Subaru, the company which basically invented AWD. However, I’m bored with winter and already daydreaming of hot summer days and sticky tarmac, so what follows is my review of the company’s amazing new sports car, the 2013 Subaru BRZ. So crank up the heat, ignore that snow shovel for a moment or two, and join me as we take a ride in one of the hottest new vehicles launched this year!


this action is always under the watchful eye of Subaru’s control systems, unless you turn them off, it’s not really a big deal. However, I wouldn’t alter a single thing, as it simply adds to the excitement of the drive and the vehicle is so predictable that it’s really not an issue, even with the system locked out. The steering on the BRZ may appear a shade heavy to some, but it creates quick and eager direction changes and its directness makes the most of the vehicle’s superb handling characteristics.

Ride quality is pretty much what you’d expect from a low-slung sports car of this type, certainly a tad firm on those bumpier country roads like ours, but the payoff is excellent body control.

Basically, this is a car which supplies driver excitement in abundance without the necessity to travel at foolish speeds and risk your licence. When you view the vehicle as such, its only real competition comes from the likes of the Hyundai Genesis Coupe ($28,179) and the Mazda MX-5 ($28,995), both of which are also fun-to-drive sports cars. However, one is noticeably larger and the other is a convertible, so there’s plenty of scope for Subaru to do rather well within this market.

Price-wise, the Subaru BRZ is hard to beat, particularly if we add what I like to refer to as smiles-per-dollar into

motoring

the equation. This is a sports car designed to be just that. It’s not for bragging rights at the pub, nor for laying down rubber strips in the parking lot in order to impress your friends. No, the Subaru BRZ is a vehicle designed and built for the sole purpose of supplying its driver with good old ‘seat of the pants’ entertainment.

Yes, I like the BRZ! In fact, it is, without doubt, my favourite vehicle launched this year.

A real value-for-money REAL sports car!Allow for a decent stereo purchase 92%


Flourless BrowniesCourtesy Chef John Paul Adamo, Hockley Valley Resort

Preheat oven to 3500F with a rack set in centre.Spray an 8-inch square baking pan with nonstick cooking spray. Line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.

In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth. Remove bowl from heat and whisk in eggs, water, and vanilla.Whisk in cocoa powder mixture. Fold in chocolate chips.

Transfer batter to prepared baking pan; smooth top using a spatula. Place in oven and bake until a cake tester inserted into the centre comes out clean and the edges and centre are set, 40 to 55 minutes. Move to a wire rack and let brownies cool completely in pan.

PHO

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Chef Adamo is equally enthused with chocolate. “Chocolate is very versatile. In northern Italy, around Verona, dark chocolate is consumed with Amarone (a style of wine) almost as if it was a cheese course at the end of a meal or before dessert,” he says. “Dark chocolate also has roots in savoury sauces such as Mole (a traditional sauce where chocolate is one of the key ingredients). We also have used chocolate in the bases of sauces for game meats such as venison and elk. It works really well with game meat.”

One of the common mistakes when cooking with chocolate is incorrectly melting it. If the heat is too high, chocolate (especially milk or white chocolate) will scorch; melting in a pan directly on the element is sure to result in scorching. Also, if even a few drops of water touch it, the chocolate will get stiff and grainy.

Here’s how to correctly melt chocolate. Begin by chopping the chocolate to help it melt quicker; the finer it’s chopped, the faster it will melt. Melt the chocolate in the top of a double boiler, over hot but not boiling water. Alternatively, you can place the chocolate in a heatproof bowl (such as stainless steel) and place it in a shallow pan filled with hot water. The trick is to allow it to melt slowly, stirring occasionally with a dry utensil.

Another common error occurs when storing chocolate. Many people keep chocolate refrigerated or even frozen, but that’s actually not ideal. The key to storing chocolate is to keep it in a cool, dry place. Instead of a fridge or freezer, put chocolate in an airtight container to keep its freshness, or wrap it tightly in a couple of layers of plastic wrap, and store it in a cool, dark cupboard, away from strong smelling foods. Stored imperfectly, chocolate will develop an unsightly white film called bloom. It’s not dangerous at all, but it tells you the chocolate is no longer fresh.

Experiment with chocolate. Go beyond the traditional uses to explore a whole new world of exciting, flavourful dishes brought to sweetened life. Just make sure to always use good quality chocolate. When indulging, do so in moderation—chocolate is surprisingly good for you, but it’s easy to be seduced by sinfully good flavours into going too far.

Chocolate has been effortlessly incorporated into cuisine the world over because of its versatility. Chocolate can enrich your cooking as well.

unsweetened cocoa powder ¼ cupbaking soda ¼ tspcoarse salt ¼ tspunsalted butter 1 cup (2 sticks)cut into small piecesgranulated sugar 1¼ cupsbittersweet baking chocolate (60%) 1¼ cupslarge eggs 4room temperaturecold water ½ cuppure vanilla extract 1 tspchocolate chips ⅓ cup


Continued from page 28

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INTERIOR DESIGNDECORATING

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