“I’ve been working in the Muskoka area for five years now and Wesley is a friend of mine. So when he asked for a hand with his waterfront restaurant, I happily accepted,” says Jade L’Ecuyer, who’s designed Glenn Burney Lodge’s new 2,000 sq. ft, lakeside dining terrace equipped with full bar, on-site kitchen, and lovely views. “This picture was taken on my birthday this year when I went out for a quick fish with my boyfriend Mark. I snagged this beautiful Walleye and from what I’ve been told, it’s a giant for the species!”

Drop by for lunch or a drink at Lodge’s new patio right on gorgeous Georgian Bay. And if you need a great deck designer, contact Jade at 705 205 8558 or jade.lecuyer@hotmail.com

That classic staple of Muskoka summers has been recast by Ontario’s CONTACT VOYAGING COMPANY. Available in a variety of high gloss designs that include (our favourite …) classic boat flag motifs, these colourful paddles are perfect for hanging on a cottage wall or just leaning against it. Carried by Toronto’s Atelier 688 or ordered through the Contact Voyaging website.

Contact Voyaging Co
info@contactvoyagingco.com
+1 (416) 560-0246
contactvoyagingco.com

“This line of regional cookbooks offer great inspiration from around the world,” says Glenn Burney Lodge Chef Philip Heilborn who lists the CULINARIA series among his favourite culinary guides. “I use these often to spark ideas on which to build”.

Wrapping history, culture, travel and cuisine into insightful global volumes much admired by chefs and foodies alike, every one—Russia, China, Greece through America, the Caribbean and beyond—is packed with gorgeous photographs and authentic local recipes, sometimes even maps. Beautiful and informative overviews of each country and it’s regional cookery, these books are a delight to read, a joy to look at, and brilliant to cook from.

Glenn Burney Lodge’s Bar Manager, Luke Johnson, is a big fan of bourbon. “My top shelf pick would be Woodford Reserve, but to tell you the truth Wild Turkey is my everyday go to choice. It’s admirable quality is that it tastes like bourbon, consistent and smooth. Many bourbons, including higher priced selections can have a little too much bite that takes away from the characteristics I like, which are notes of vanilla and caramel”. How to enjoy Bourbon this summer? Johnson recommends a good old fashioned Mint Julep: “crushed ice, fresh mint and good old Wild Turkey”.

CLASSIC MINT JULEP

4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp powdered sugar
2 tsp water

Muddle mint leaves, powdered sugar or simple syrup with water in a glass.
Fill with crushed ice and add bourbon.
Top with more ice and garnish with a mint sprig.

A post WWII war ban on samurai swords forced Japanese craftsmen to unleash their skills on kitchen knives. Incorporating techniques used to hone battle ready ‘katana’, they created specific knives for every purpose—‘Garasuki’ for butchering poultry, ‘Deba’ for filleting fish—elevating their ultra sharp blades to cult status. The Japanese creed—that dull blades damage cell walls, altering the flavour of ingredients, but finely honed, specific tools enhance texture and taste—drawing legions of devotees among gourmands and whole food fans.

Carrying an exacting selection, Takeda Hamono and Konosuke Sakai to Kaneshige and Rockstead, the wooden shelves of the year old TOSHO KNIFE ARTS are lined with everything from paring knives ($115) to water-quenched, lacquer handled Honyaki blades ($3,500). The owners work directly with Japanese blacksmiths—Konosuke-Sakai’s Kosuke Kawamura and Shosui Takeda of Takeda Hamono—to develop new designs and offer knife skills classes, booked weeks in advance, that attract fans like Rachel McAdams, along with sharpening, polishing, restoration, and repair.

602 Markham St, Lower Level
T: 647.722.6329
W: toshoknifearts.com

Glenn Burney Lodge chef, Philip Heilborn, with his catch of the day: NORTHERN PIKE from the crystal clear waters of Georgian Bay. “Pike fishing is a tradition amongst the locals and these—a good days haul weighing five to eight pounds—were caught with some of my friends from the area,” says Heilborn. “Pike are predatory and when they catch site of your bait, they do not hesitate…. Bamm! Your reel starts clicking and the rod almost flies out of your hands. Some secure their rods by locking them to a seat, others squeeze them between a gas can and the floor, everyone else looks on, hoping to see a big jump out of the water but, mainly, to see how big it is. Boys will be boys, bigger is better! Fish are only kept if they’re big enough—there are rules. When it’s time for lunch—a frying pan is always on board—we head to shore to clean and fillet them. With fish this fresh, I like to keep it simple. Frying it in butter over an open fire, adding a little parsley and, if there’s some growing nearby, a bit of wild mint. Life is good in the north.”