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Tony Aspler’s Weekly Wine Pick: Southbrook Organic Red Connect 2011

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Southbrook was the first winery in Canada to be certified as biodynamic by Demeter. Connect is a blend of major Bordeaux varieties Cabernet Sauvignon, Merlot and Cabernet Franc in almost equal proportions. Deep ruby in colour, it offers a bouquet of cedar, blackcurrant and vanilla oak with a floral grace note. Medium-bodied, fruity and spicy with black fruit flavours and supple tannins. Great value. Food match: meat loaf or lamb burgers

$14.95. LCBO #249565

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.

Morning Throwback: thank Maxis that you no longer have to build pretend cities out of cardboard

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There's Sim City, and then there's this. Back in 1938, Torontonians built their pretend cities using toilet paper rolls, old pieces of plywood, some leftover paint and ABC gum. It may not look like much, but, hey, at least they didn't have to deal with plumbing.

This Weekend in Toronto: Floral frenzy at Spring Awakenings, a Kathleen Turner film fest and Kina Grannis plays the Phoenix

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Our round up of the best things to see and do in Toronto this weekend. In this edition: A Kathleen Turner film fest, a flower show at Gardiner Museum, Linden MacIntyre and Kina Grannis come to town, and a discussion on the state of global health.
 

Kathleen Turner Film Festival

Actress Kathleen Turner will be on stage at the Royal Alexandra Theatre in May to perform in the play High. This weekend, the Carlton Cinema is playing a series of Turner’s films, including Body Heat, Romancing the Stone, Peggy Sue Got Married and The War of the Roses.
Carlton Cinema, 20 Carlton St., 416-494-9371. April 28, 1:15 p.m. Free, but donations go to Youth Link.

Spring Awakening: Gardiner in Bloom

It’s spring and Mothers’ Day is just round the corner, so that means flowers. Lots of them. Stop by the Gardiner Museum to check out the work of Toronto’s best floral designers — and see what your homemade bouqet for mom is up against.
Gardiner Museum, 111 Queen’s Park, To April 29. Free with museum admission ($12).

Torn From the Pages

Novelist Linden MacIntyre, author of Why Men Lie, will be at Hugh’s Room on Saturday. An evening of music and prose is promised. Helping supply the music will be Dave Bidini with the Bidiniband, Selina Martin and The Billie Hollies.
Hugh’s Room, 2261 Dundas St. W., 416-531-6604. April 28,
8:30 p.m. $15.

The Grandest Challenge

Let’s have a heated debate! Experts Abdallah Daar, Stephen Lewis, James Maskalyk, Samanth Nutt, James Orbinski and Peter Singer will be at the Toronto Reference Library on Saturday for a panel discussion on global health. Proceedings will be moderated by CBC’s Gillian Findlay and Carol Off.
Toronto Reference Library, 789 Yonge St. April 28, 10 a.m.-4:30 p.m. $30.

Kina Grannis at The Phoenix Concert Theatre

After being catapaulted to fame by YouTube and the Doritos’ “Crash the Super Bowl” contest, singer Kina Grannis performs in Toronto on her In Your Arms world tour. Grannis is on the road to promote her re-released album, Stairwells.
Phoenix Concert Hall, 410 Sherbourne St., 416-323-1251. April 29, 7 p.m.

Once elusive, Crème Yvette is springing up all over Toronto’s cocktail menus

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Spring, that fickle tease, is finally upon us. Fittingly, Crème Yvette, a proprietary French liqueur that’s flavoured with violets and berries, is budding all over Toronto’s seasonal cocktail lists.

The elusive Crème Yvette, first introduced to thirsty consumers in the late 1800s, is named for the French Belle Epoque actress and cabaret singer Yvette Guilbert, one of artist Henri de Toulouse-Lautrec’s Moulin Rouge muses.  

The liqueur was almost completely lost to obscurity when production ceased in 1969. Since revived by the creator of the St. Germain elderflower liqueur, Crème Yvette is quickly gaining exposure via Toronto's cocktail bartenders.

Although it originated as a dainty lady’s sipper, Crème Yvette’s modern application is in small amounts (usually no more than quarter-ounce measures) that bestow a floral flavour and pretty hue on both classic and signature concoctions.

My introduction to Yvette happened in Paris, where ordering a Violette yields a violet-tinged Kir Royale hybrid (substituting the classic combination of Champagne and Creme de Cassis for Yvette and bubbly). Enjoyed alongside oysters, it’s otherworldly.

The flagship cocktail containing Crème Yvette is the Aviation (named for its celestial colouration, which is courtesy of the Yvette). It first appeared in 1916 in Hugo Ensslin's Recipes for Mixed Drinks, published right before shit hit the fan in the 1920s with the “noble experiment” — better known as Prohibition.

A properly-mixed Aviation is one of the tastiest liquid delights in the game. A blend of gin, lemon, Crème Yvette and maraschino liqueur, the Aviation appeals to most tastebuds with its balanced tartness, subtle florals and whimsical tint.

Crème Yvette made a brief appearance in the LCBO’s Vintages section in February but was quickly snatched up by bartenders eager to work with this unique liqueur. It is currently available through private order, but the easiest way to sample some Crème Yvette is by planting yourself on select barstools across Toronto.

Head to the Miller Tavern (31 Bay St., 416-366-5544) to sip on a Lavender Collins ($10) made with Hendricks gin, fresh lime, lavender syrup, Crème Yvette and soda.

If you are a member of the Toronto Temperence Society (577A College St.) or can get yourself an invite, then don’t miss the Fallow Grave ($14), bartender Robin Kaufman’s blend of Buffalo Trace bourbon, Crème Yvette, Amaro Nonino, grapefruit and orange bitters with a grapefruit twist. If you ask nicely, he might also mix you up a classic Atty — gin, French vermouth, Crème Yvette and absinthe ($14).

At Chantecler (1320 Queen St. W., 416-628-3586), sample the Rhubarb Silver Smash ($12; pictured), which is made with Victoria gin, Crème Yvette, Maraschino, juiced rhubarb and egg white.

Seek the Aviation at the aforementioned spots, as well as The Drake Hotel (1150 Queen St. W., 416-531-5042) and the brand new Spirithouse (487 Adelaide St., 647-277-1187).

Grab of the Week: a leather pouch that is very clearly not yours (unless you buy it, of course)

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When it comes to fashion, sharing is overrated. Temporary clothing swaps with friends should always be considered with the utmost caution: even if you are the best of friends, you run the risk of never seeing your pieces again, or having them returned with irreparable damage. Trust us, it happens all the time. Because of this, we’ve decided to be up front about our “hands off!” approach to our wardrobe.

This Rebecca Minkoff pouch is the perfect purchase for anyone looking to have their true feelings about lending their beloved pieces spelled out, very clearly, for all to see.

$55. Available at Dealuxe.ca

What’s the deal with the Nova Scotia donair?

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Last week, first-time restaurateur Neil Dominey opened The Fuzz Box, a Danforth shop that could be the first in Toronto to specialize in Nova Scotia-style donairs. Yes, Nova Scotia has a very distinctive donair, and whatever you do, don’t call it a shawarma. These gooey, meaty, awesomely trashy wraps were recently put in the limelight when Geoff Hopgood started making and serving them at Hopgood’s Foodliner.

Dominey (lead guitarist and vocalist with his band The Fuzz, after whom the shop is named) wants to give native East Coasters a taste of what they had when they were back home. We caught up with Dominey to find out what, exactly, separates these beefy wraps from the pack.  

  1. It’s all about the sauce. Nova Scotians like to have their donairs drenched in an obnoxiously sweet sauce made with evaporated or condensed milk. At The Fuzz Box, Dominey makes his sauce with evaporated milk, sugar, garlic powder and vinegar.
  2. Hold the pickles. To enjoy your wrap like a true Haligonian, the only toppings you need are diced raw onions and tomatoes. If your wrap includes pickled turnips, purple cabbage, lettuce or tabbouleh, you’re eating a shawarma. 
  3. This ain’t gyro meat. Dominey makes his own donair meat with lean ground beef that’s mixed with spices, like cayenne, and breadcrumbs, which holds it all together. The spicy meat combined with the super-sweet sauce is key, he says. Traditionally, the meat is cooked on a rotisserie, which Dominey is looking to incorporate in the future (currently, he roasts it and sears it on a flat-top).
  4. Bust out the tuxedo. Presentation is important. At The Fuzz Box, donairs are served wrapped in foil with a tuxedo-like collar, which leaves one end open.
  5. A dry wrap doesn’t cut it. Shawarmas and gyros are normally wrapped in a dry pita. Not so with this beast. Nova Scotian donairs are wrapped in warm, moist pitas. The Fuzz Box moistens its pita with water, then grills it for a few seconds. This extra step helps the wrap hold together under the barrage of sickly-sweet sauce.

The Fuzz Box, 1246 Danforth Ave., 416-769-1432

Morning Throwback: in the ‘40s, bird really was the word

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Before Mike Tyson and his weird love of pigeons became pop culture fodder, Toronto had Mr. Stonehouse and his bird, Allan. Mr. Stonehouse and his feathered friend were pretty much inseparable in the ‘40s. Not only did Allan regularly accompany Mr. Stonehouse to work, but they also took swing-dancing lessons and competed in a duet singing competition (where they placed third).

When they traveled to Miami Beach, Allan fell in love with a pink flamingo and decided to stay behind in the Florida sunshine, leaving Mr. Stonehouse to return home to Toronto alone, thereby ending their friendship.

Get your hands on some street art: Deadboy works to be auctioned this weekend

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Works by Toronto street artist Deadboy will be sprouting up on walls all over the city this weekend. But you can put down your council-approved graffiti-busting app, these bits of art will be totally legit.

Deadboy’s signature stencil art has been on display at Don’t Tell Mama on Ossington over the last month, and on Saturday evening the original works will be sold by silent auction at the gallery.

The works are all from the show “Under the Influence” and are described in the media release as “mixed-media pieces of stencil art on canvas with acrylic, marker and oils.”

The release, though, is silent when it comes to the obvious thorny dilemma: where on earth do you hang a stencil of the pope being shot?

Don’t Tell Mama Gallery Space, 108 Ossington Ave. April 28, 8 p.m.

Wendy’s wants to make poutine — not seal heart — Canada’s national dish

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In today’s marketing-ploy news, Wendy’s has announced that it is launching a petition to make poutine Canada’s national dish. We can’t imagine what motivated the fast-food giant to commit to such an endeavour, but we’re sure it’s not self-serving in the slightest. On a side note, Wendy’s is adding poutine to its menus across Canada.

While the gesture is cute, we’re still wondering why Wendy’s decided to focus on poutine over Canada’s other distinctive dishes. Whatever happened to maple syrup, seal heart and maple syrup? Did we mention maple syrup? It’s a dish, right?

Kim Kardashian is coming to Toronto

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Get ready for a media circus: Kim Kardashian is coming to Toronto.

The reality TV star and alleged Kanye West dater will be dropping in at The Bay’s flagship downtown store on May 10, according to the Canadian Press.

Kardashian, who announced Tuesday that she’s signed with E! for three more seasons of Keeping Up With the Kardashians, will be in town to promote her Belle Noel jewellery collection. The range is a collaboration between Kardashian and designer Pascal Mouawad and, containing items like the the spiked glam rock long finger ring, seems every bit as understated as the star herself.   

What I Wore: Handsome, Dolce & Gabbanna and Converse for a style worthy of Venice Beach

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Once upon a time, I was obsessed with skate culture and had a wardrobe to match. While my days of hanging out at skate parks with bruised and sweaty boys ended 10 years ago, the sound of wheels hitting pavement still makes my head turn. Since I still seem to have a deep-rooted connection to the hoodie (and sweatshirts in general), I guess you could say you can take the girl out of the skate park, but you can take the skate park out of the girl.

To this day, my style is heavily influenced by sport and street culture. Even though I don’t reminisce over being a “skater girl,” I still dream that one day I might move to California and magically become a professional surfer. Remember the movie Blue Crush? Well, I’d like to star in the real-life L.A. version.

This outfit is a prime example of my ideal look for hanging out on Venice Beach. The sweatshirt is a boy’s top by a Toronto label called Handsome, which I love for its cool graphic print on the front. Paired with floral-print high-waist shorts by Dolce & Gabbana, an oversized envelope clutch and cat eye glasses, the overall look has a ‘50s pin-up girl feel, but with a tomboy twist (note the navy Converse).

I may be stuck in a surf-less city in Canada, but I say, dress for where you want to be.

What I Wore: sweatshirt by Handsome from Shoppalu, shorts by D&G, clutch from Fashionably Yours, “Dainty” Converse in navy, sunglasses from NYC.

Grace Carroll is a Toronto-based freelance writer whose work has appeared in ELLE UK, ELLEcanada.com, Plaid magazine and FILLER magazine. Keep up with her daily blog at www.graciecarroll.com.

Band of the Week: Hands & Teeth

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Being in a band is like being in a relationship, and once you move in with your significant other, it can go one of two ways. For Natasha Pasternak, vocals and keys with Hands & Teeth, couch-crashing in the Parkdale house where most of the experimental pop-rock group lives resulted in their first full-length (ish) album.

It might only be eight songs, but Hunting Season has something for everyone, littered with vocal harmonies combined with fuzzy electric guitar riffs that give it some edge. Natasha’s voice (which might be what Gwen Stefani and Tori Amos’ offspring would sound like) keeps it balanced with whimsy romanticism.

With many of the members jumping around between vocals and instruments, these guys just create music they want to hear themselves. They are rock purists.

Tell me about Hunting Season. What was it like putting out your first full-length (ish) album?
We put out an EP a few years back and we thought it was time to do something with a few more songs on it, to do something a little more in-depth. We had just started the band, so the EP was very much an in-studio record — a lot of the sounds and songs were created in the studio as opposed to tested live. So with Hunting Season, it’s a collection of songs we’ve been playing live for a year. When we were releasing Hunting Season, we knew a little bit more who we were.

Hunting Season seems like it has something for everyone: there are some really laid-back folksy songs and some more upbeat electric, gritty tunes. I’m curious to know who some of your musical influences are?
Yeah, definitely, I think it’s exactly that, a reflection of our influences individually coming together. I know as far as my upbringing, my mom was a folk musician, which definitely got me into what I do today. She’s like, “Didn’t you know not to do this?” And I’m like “No, mom, you made it way too much fun!” So a lot of my influences are Joni Mitchell and Bob Dylan — my mom was a ‘60s and ‘70s musician. We travelled all over America. Fleetwood Mac, Rumours, was like non-stop playing. And The Beatles, of course. I remember “Here Comes the Sun” was my every-morning wake up song.

It seems to me that the five of you all play a bunch of different instruments and jump back and forth on vocals. How does that affect your songwriting process?
It’s unlike a process or a band that I’ve ever been a part of. We’ll be writing a song, and someone will hear certain parts, and go over to the piano and start plunking out the part and say, “This is what I hear,” and next thing you know, you’ll be playing that in the song. It’s a very bare-bones idea. It’s been a very interesting process — I’m almost afraid to identify it too much, because it’s its own beast. We didn’t sit down and say, “Okay, we’re going to write this type of album,” we just wanted to be as organic as possible and write music that we really liked. It was a bonus that other people got where we were going with it.

And four out of five of you live together in Parkdale, right? What’s that like?
Yeah, the four guys live in Parkdale. It has a studio jam space on the third floor. It’s where we recorded the album, except for a couple of drum tracks. Dragging people’s amps and putting them on top of people’s beds — it was a really cool process. During the recording and the writing of Hunting Season I spent many nights sleeping on the couch, hanging out there. Being in a band is like being in a relationship, and then living with the person who you’re in a relationship with [laughs].

Can you give us any hints about this top secret show with Cai.ro on Friday?
It’s top secret! [Laughs.] It’s a new revolution of shows, doing alternative spaces and not necessarily playing in an environment that’s usually used as a band’s venue. We’re an unconventional band, so to play somewhere unconventional is perfect, and we’re excited to do more of that type of thing. And being creative in your space, I feel that you can play bars and do that sort of show, or use your imagination and get people excited about being in a different space. It just creates a different energy. It’s kind of like we’re not supposed to be there, so that makes it even more exciting.

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