Monday, October 20, 2008

Renos breathe new life into cottages


Published in Cottage, Home & Property Showcase - 2007


Since spring is known as a time of change, it may be time for cottage owners to update the look of their homes or cottages. When looking to renovate an existing structure, it may be difficult to determine where to begin. According to the experts, the best way to plan to plan a major renovation is to learn from past projects.
Quite often, projects can take longer than originally planned. For example, a renovation done by Teka Homes on the McBride family cottage in Haliburton began as a simple boathouse renovation. However, it turned into a three-year ongoing project transforming three existing buildings.
The McBrides inherited a cottage and boathouse on family property and purchased another cottage on the same site. Since they were interested in utilizing all three buildings during the summer, John McBride hired Teka Homes to complete a small renovation on their aging boathouse, first. Once plans started to form and they discovered it would take longer than expected to be granted approval for the boathouse renovation, McBride focused on other areas that needed updating.
“The original intent was to embrace the property they had, and enhance it,” says Sundridge-based builder Tom Tekavcic, owner of Teka Homes. “They were almost organic in their decision-making process. One thing would lead to another.”
To a large extent, Tekavcic tried to reuse and recycle existing materials as much as possible during the McBride renovation, while incorporating new aspects into the cottages. In the main building, known as Granddad’s cottage, what resulted was an addition to the deck, a brand new entryway and an expansion of the screened-in Muskoka room.
With the second cottage, known to the McBrides as GrandJoan’s cottage, which once belonged to John’s Aunt Joan, Tekavcic salvaged wood from the exterior. He incorporated it into the exterior of Granddad’s cottage, giving it a more rustic, woodsy look.
“We actually took the siding off GrandJoan’s and reapplied it on some of Granddad’s cottage,” explains Tekavcic. “Half-log siding was reapplied and stained so we gave it a wainscot look. The deck was also recycled from Granddad’s building and put in front of GrandJoan’s building.”
Tekavcic chose to reuse the existing deck boards because they were original cedar, and were still in good shape.
“Because they were purchased 20 or 30 years ago, they have a longer shelf life and live for a lot longer,” explains Tekavcic. “If you cut into it, you will see the heart is still rich. Rather than just tear off the deck as a whole, we took the shell apart and moved it and utilized it in this building.”
Once approval was granted for the boathouse, almost two years later, things became a little more complicated. The boathouse had to be rebuilt in the existing footprint, and for sentimental reasons, McBride wanted to salvage as much of the old boathouse as possible.
“John’s attachment to the building was quite high and he wanted to do whatever he could to try and save it, but it became evident that it wasn’t worthwhile,” says Tekavcic. “It had a lot of insect damage. We were taking some critical walls down, and it became apparent that we would have to take more down. That was a project that expanded even as we were building it.”
This is a problem builders frequently encounter when renovating old cottages. Fortunately, the project was able to continue as the McBrides didn’t have a strict budget, and were relatively flexible when it came to plan changes.
“It’s wise to include in your budget two things: money for the unexpected and changes,” recommends Tekavcic. “It’s rare for somebody to start a project and not change something. There are few people that can conceptualize what a 2-D floor plan looks like, really, when you’re standing in the 3-D space.”
Another issue arose when Tekavcic discovered the kitchen plans, designed by a kitchen specialist in the city, didn’t fit with the design of the cottage. Lise McBride, John’s wife, ended up redesigning the kitchen alongside Tekavcic and his cabinetmaker, resulting in a much more aesthetically pleasing and functional space.
“I think when you’re working with a budget, it’s important to know what you’re getting into. If I were to do it again, I would have torn the building down and started from scratch,” says Lise. “The reality is, you have to decide if you really love the building. What is the reason you’re keeping it? Then go from there.”
In the end, the McBrides were pleased with the results. Though the overall project took some time, they were in no rush to finish and appreciated Tekavcic’s attention to detail.
Though there were some changes they would have made to the building process, they now have three meticulously built structures that they will enjoy for years to come.Edenlane Homes was hired to complete a similar type of renovation on a Lake Joseph cottage. The owners were living in what used to be an old resort, and were looking to give the exterior a makeover while keeping certain elements in the interior.
“While it was very comfortable, the building was tired and under-utilized the premium lot that it was situated on,” says the owner, who doesn’t want his name used for privacy issues. “Because of its history and our family attachment, the decision was to renovate rather than tear down and start over.”
The family wanted to change the main entrance into the focal point of the house, as well as replace the screened-in veranda with an all-season Muskoka room that was large enough to entertain guests.
“We also wanted to utilize the flat roof of the garage and expand our decking to take advantage of the western exposure in the afternoons,” says the owner.
In this case, the owners prepared a detailed outline for Edenlane to follow. They also had an engineer and a kitchen design company prepare plans, as well as an interior designer. This way, they knew how much they would have to budget and attempt to stay within those limits.
“They wanted to substantially update the cottage,” says Scott Clark, operations manager at Edenlane. “(The owner) grew up here, so he wanted to incorporate the old with the new because some of the features on the inside are really pretty. He’s got mahogany walls and that type of thing that he wanted to stay with the cottage.”
To achieve the desired outcome, Edenlane tore down the exterior and rebuilt it using their signature look and detail reminiscent of the old Muskoka era. They also installed all new low-maintenance vinyl windows to give spectacular views of the landscape and lake.
“We ended up using a lot of trim, Muskoka stone work, a lot of gables, exposed gabled trusses and pillars at the front entrance. It’s also board and batten siding, so it’s typical old Muskoka look and feel,” says Clark.
Gravenhurst-based Window Works (Muskoka) supplied the windows for the project, installing camber-tops and simulated divided light style windows. The owners were looking for a low-maintenance style window but also one that had the charm they desired.
“It’s more of a modern cottage look, but that’s how all of the cottages are being built nowadays,” says Eleda Ward of of Window Works (Muskoka). “The old cottages used to have true divided light and the new ones have simulated divided light. It’s more of a traditional, old Muskoka look.”
The owners went with a maintenance-free vinyl window, so they didn’t have to concern themselves with painting or staining. They also installed French doors from Window Works as a walkout to the deck.
The only challenge the builders ran into when renovating this Lake Joseph cottage was during excavation. But the situation was something that could not have been predicted at the onset.
“We ran into a lot of rock in the excavation which slowed the process, and one wall near the excavation needed to be reinforced as the footings were not suitable when exposed,” says the owner. “These problems are things you just cannot identify in advance.”
What resulted was a beautiful, updated cottage overlooking Lake Joseph that boasted a true Muskoka exterior while keeping important sentimental aspects on the interior. The project was completed in nine months, and most typical challenges faced during the building process were avoided due to careful planning.
“Solicit opinions from friends and relatives who are familiar with the existing building, and your lifestyle, to get the detail right at the planning stages,” says the owner of the Lake Joseph cottage, reflecting on his project.
Foundations and related excavations can be very expensive due to Muskoka’s rough terrain and unforeseen conditions, so try to provide the builder with as much information as you can in advance to obtain a meaningful price and avoid surprises or costly changes.
“The most important thing you can do in any major renovation,” he says, “is to plan the project carefully.”

Subdivisions spring up across Muskoka


Published in Cottage, Home & Property Showcase, 2007

The concept of Muskoka living is changing. While still known for its cosy, lakeside cottage retreats, more and more urban dwellers are flocking north to settle in newly built subdivisions with small-town appeal. Many move to planned communities to escape the hustle and bustle of city life, but the majority simply want to make their home in a place that is relaxing, yet still social.
Huntsville, Bracebridge and Gravenhurst have all embraced the concept of subdivisions in recent years, and continue to construct newer and more appealing places for both families young and old to live.
There are several living options available among the new subdivisions being built in Muskoka; from those aimed towards up-and-coming couples with young children to adult lifestyle communities geared towards recent and settled retirees.
“To put it quite simply, they want a piece of Muskoka,” says Chuck MacDougall, project manager for Alliance Homes, the company behind Huntsville’s Woodland Heights subdivision. “Living in a subdivision allows them to have neighbours, dinner parties and garbage pick up, but still be in the countryside."
Woodland Heights, marketed as a high-end estate and custom home community, is located across from Deerhurst Resort in Huntsville. Construction began in early 2002, and developers have just recently opened up the final phase to the market.
“We’re on a town road system with cable television, drilled wells and septic, and we put everything underground so there’s no streetlights,” says MacDougall. “There’s a very country feel to it.”
Woodland Heights has 136 lots in total with sizes ranging between 1.2 to six acres on fully forested properties. In the future, a clubhouse will be built in addition to the private 145-acre nature sanctuary for the use of Woodland Heights homeowners.
Homes are built to suit, with covenants placed on the land to protect the value of the homes and community as a whole. MacDougall describes the models as having country flair, with plenty of beam work and high-pitched ceilings.
“Most of my clients come from the GTA area,” says MacDougall, explaining what types of owners have already bought into the community. “The biggest range of my clientele is a high-end retiree, like a baby boomer. I also have younger affluent families that live here.”
MacDougall says clients like the feeling of being set back in the forest, but with the ability to pop into town within five minutes. Local school buses also make pick ups throughout Woodland Heights, for families with children.Settler’s Ridge is another residential option in Huntsville, located just north of the Huntsville District Memorial Hospital on Muskoka Road 3.Built by French’s Fine Homes, (Bert French and Son), Settler’s Ridge is also a mixed lifestyle subdivision with homes for both retirees and younger families. The majority of current residents are described as people who’ve moved north from the city, or those who have purchased a home in town in addition to keeping their Muskoka cottage.
“The basic infrastructure was built about four years ago,” says Al Bryant, marketing manager for French’s. “There are 169 building sites in total, and we’ve got about 25 families living there right now.”
Homes in Settler’s Ridge are built to suit, featuring an open concept style with large family rooms or great rooms. Lot sizes range from 1/3 to 1/2 an acre, but vary depending on the size of the home.
“Settler’s Ridge is a fully treated subdivision, 100 per cent municipally serviced and it’s all underground,” says Bryant. “We cut as minimal trees as we need to keep that natural surrounding.”
Further south, Bracebridge is home to a number of developing subdivisions.
“Inveraray Glen and Mattamy are very big ones for Bracebridge,” says Kim Horrigan, director of development services for the Town of Bracebridge.Inveraray Glen, a sprawling community classified as all-bungalow adult lifestyle for residents 55 and over, has been developing for close to eight years.
Currently in phase three of 14, the newest properties being offered to the public are located just off Santa’s Village Road. Developers envision the completed project as 800 lots, taking just over 20 years to build.
“What we’re opening up now is 500 acres of land in the primary urban area of Bracebridge,” says Gregg Evans, president of Evanco, the developer behind Inveraray Glen. “The absorption market over the next two decades will probably be substantially more, as baby boomers are moving north and people are choosing to live in quieter, less harried areas.”
As one of Bracebridge’s larger subdivisions, Inveraray grows by 30 to 40 homes a year. Each home is custom designed, featuring open concept spaces, and Evans notes that most retirees like models that have fewer, but larger, bedrooms. Inveraray does not place covenants on their residents.
“The adult lifestyle community like to be in the urban area. They like to be able to walk to amenities but they also like the security of sewer and water,” says Evans.
To make this piece of land accessible, Evanco had to build a million dollar bridge over Beaver Creek. They are also installing new hydro transformers, sub stations, storm ponds and pump stations that will serve all of Inveraray.
On the other end of town, Mattamy Homes is in the midst of constructing its White Pines subdivision. Construction of the community, which began May 2007, is just over 10 per cent complete and residents have already started to move in. Homes are built according to a production schedules based on sales. There are 370 lots in total.
A mixed-lifestyle community, White Pines is located just off Manitoba Street in Bracebridge and surrounds the new Bracebridge and Muskoka Lakes Secondary School, Sportsplex recreation centre and Rene M. Caisse Memorial Theatre.
“We’ve got some families in here. We’ve got some young couples getting ready to start families,” says Greg McKibbon, senior builder for Mattamy Homes. “A lot of them are also semi-retired and a lot are moving from the GTA area looking for adult living. That’s not what this is, but it’s that sort of community they can come to and retire.”
Made up of bungalows and two-storey homes with large picture windows, most of the models McKibbon has built so far are two-bedroom models with finished basements.
“Street lights have been put in and just the look of what Mattamy does as far as architectural control makes it a bonus for the community,” says McKibbon.
In Gravenhurst, even further south, more communities are being constructed.
“I think one of the main reasons for this is a lot of our housing stock in Gravenhurst is a bit older, and I think we have a lot of people that are leaving the GTA and looking for new houses to live in,” says Nick Popovich, senior planner for the Town of Gravenhurst.
PineRidge, an adult lifestyle community, is currently under construction by Cripps Contracting in the south end of Gravenhurst, just off Bethune Drive. Built over the last nine years, PineRidge is made up of over 200 homes, 250 lots in total.
“We’re entering into our last phase right now,” says Wayne Cripps, owner of Cripps Contracting. “Ninety to 95 per cent of the people in the community are retired. It’s geared to 55 plus.”
All individual freehold homes, PineRidge is predominantly bungalows from 1,300 to 2,300 sq. ft. Located on lots from 50 to 55 feet wide and in excess of 150 feet deep, developers made an effort to cut as few trees as possible to retain the Muskoka look and feel.
Covenants placed on the properties prevent homeowners from removing any trees without the permission of the homeowners association, and architectural control is placed on the homes. Building of phase seven is close to being completed, and phase eight is being serviced right now to be put on the market for June.
“In the newest phase we have all curb and gutter design. They’ve got all the amenities – gas, water, sewer, cable TV, so it’s on full town services,” says Cripps. Though the first phases were constructed with crawlspaces, the last and current phase of homes will all be built with legal conforming basements.
PineRidge is built around a central community centre, and the most recent homes being constructed back onto a greenbelt that features a trail system, popular for hiking and cross-country skiing in the winter.
“I think people like the idea of having a community centre and being around people that share the same interests,” says Cripps. “I also think they like the idea that when they move up here, they’re not moving onto an existing street where people have lived for 40 or 50 years. They all have similar type backgrounds, and are living among people who are in the same boat.”
There are a number of reasons people choose the subdivision lifestyle. Whether it’s to retire to a smaller community of like-minded residents, settle into a place where young families can live among other young families, or simply to take advantage of community services like sewer and water, there are a number of housing opportunities available in Muskoka. Take the time to research, explore, and find what’s right for your lifestyle.

Thursday, October 16, 2008

A taste of Muskoka

Published in Muskoka Magazine - October 2008

When the quaint teahouse on Highway 118 between Glen Orchard and Port Carling was purchased several years ago, regular guests expressed their concern about losing a favourite eatery. But as soon as diners had their first taste of the fare offered at Rebecca’s seven seasons ago, the restaurant was readily embraced by both tourists and local residents.
What the chef describes as a French continental-fusion menu, combined with the cozy feel of the century-old home, allows guests to feel at home as they are treated to great meals and waited on by some of the most attentive staff in Muskoka.
“They’re all just guests in our home. We’re having dinner parties, that’s all,” says Rebecca Penwell, who owns the restaurant with her husband Charles, the head chef.
Charles and Rebecca met several years ago, while working at a restaurant in Burlington. From there, they travelled together operating restaurants throughout Ontario in the summers, and going south in the winter. Eventually they settled in Muskoka, which was around the same time they had their son, Morgan.
Though Charles enjoys keeping a low profile at the restaurant named in his wife’s honour, rarely emerging from the fragrant kitchen, Rebecca cruises the restaurant every night, stopping at tables to chat with guests, offer recommendations or clear a discarded plate. She always ensures everything is running as smoothly as possible. Compliments on the food are plentiful, and complaints seldom heard in this restaurant.
“There are some people that eat here three, four days a week. It’s unbelievable,” says Rebecca. “I think that our regular customers certainly expect and always do comment on the consistency. They can come in and it’s always good. Mistakes happen, things happen, no one is perfect, but we’re certainly striving for perfection.”
Rebecca’s is split into three separate dining areas. Guests can dine in the enclosed porch or in the candlelit dining room on the main floor, which is richly decorated in deep greens and merlots, with carpeted floors and walls accented by local artwork to raise money for Habitat for Humanity. Ascend the old home’s original pine staircase that creaks with age and guests will find the third dining area, a more serene and low-lit space often occupied by private parties.
As a restaurant that markets itself as casual fine dining, the food reflects the fine part of the restaurant’s name; casual is simply the dress code.
“We wanted people to know it was fine food, great quality of food, but it was casual in a relaxed atmosphere, because you’re in Muskoka,” says Rebecca, explaining the name. “People don’t necessarily come to Muskoka in dress clothes, they’ve left that behind and headed for flip flops and golf shirts and that sort of thing.”
As the restaurant has grown, both the menu and the wine list have evolved to reflect the changing trends in the culinary world, while keeping many of the classic menu items. A number of the specials offered on a nightly basis showcase the chef’s classical cooking style, fused with what has become his signature Caribbean flavour adopted while working in southern Florida and on the islands.
“I spent a lot of time in the Caribbean and a lot of time in Jamaica and I was always interested in food, so wherever I went, I’d find out about local food,” says Charles, sharing his culinary background. “At that time I was really into reading and research into the history of Caribbean cooking, and I got a lot of experience in Florida.”
His Key Largo crab cakes are a favourite among guests, as is his signature wild mushroom Chaumont – a dish adapted from a wild mushroom on toast he first tasted in Jamaica in the early 1970s. Today, the two southern delicacies are the most popular items on the menu.
“We do a lot of the seafood in Caribbean style, the way it’s cooked in the different tropical sauces,” explains Charles, describing the mango-papaya salsa served with many of the menu’s seafood dishes, like the grilled Mahi Mahi or Chilean Sea Bass.
Though menu offerings are diverse, Rebecca’s has an extensive list of specials available to guests every night as well. Mouth-watering meals include the seafood newburg, with shrimps, scallops, and crab soaked in a white wine dill cream sauce with a hint of sherry. It’s served baked, under a three-cheese gratin, and topped with half a lobster tail. The Arctic char is another favourite among guests, served this year with wild blueberries, or pan seared in a raspberry coulis. However, the sea bass with the mango papaya fresh mint salsa and a light wasabi drizzle takes the top billing, according to the chef.
“We’ve also been doing fresh grouper with the Mediterranean salsa, and Kobe beef with everything from figs and Stilton on it to wild mushrooms and a cabernet jus,” says Charles, listing some of the more recent menu additions. “It’s an item that people want to try, and to be able to say they tried it.”
Yet despite the vast selection of fresh seafood available at Rebecca’s, Charles is arguably best known for his homemade soups and sauces. A true saucier at heart, Charles is passionate about creating original sauces and drizzles for his specials and regular menu items. After igniting his passion for cooking at the age of 12 while attending a cooking camp, just outside of Montreal, he worked with a saucier in the restaurant business who trained him to experiment with different flavours and crèmes.
“I just really liked experimenting with cooking. I started working in a restaurant when I was 14, dishwashing and doing mostly prep, and then I started working with a saucier and moving into pots and stuff like that,” says Charles. “And the rest is history.”
Every night, Rebecca’s serves fresh soup created from scratch at the hands of Charles. These one-of-a-kind soups are often a point of discussion with both Rebecca and Charles, with guests requesting the recipes for the unique tasting creations. One of the soups he created recently found its way back into rotation at the restaurant. The Casablanca, as he calls it, is created using all-white ingredients – a cream base with leek, celery, white chicken breast and roasted garlic.
According to Charles, there’s nothing like it, and likely never will be again as he invents everything from scratch, and never writes anything down.
“I know a lot of the times I’ve been working and think, how about this idea? I’ll go get a pan, add a few flavours and use it for a sauce,” he says. “I do a lot of experimenting in the kitchen, or I’ll try a dish on someone, or I’ll make Rebecca dinner and I’ll say how about that? Rebecca is my guinea pig.”
While the appetizers and main courses at Rebecca’s are impeccable, diners will be equally tantalized by the dessert offerings.Charles is in the restaurant first thing every morning, whipping up everything from a fresh carrot cake with cream cheese icing to his favourite, hot butter and rum soaked Jamaican Bread Pudding.
“These are a lot of the dishes he came up with as specials over the years and they just became keepers – popular, loved items,” says Rebecca, referring to both the meals and desserts. “He’s cooked in restaurants for 42 years. He just loves cooking – his heart is in it.”
And for Charles, it’s the freedom to experiment – to constantly challenge himself to create more intricate, delicious flavours that he knows will be loved by both regular and first time guests.
“I have a lot of signature dishes that no one else does, and I think that’s what keeps us in good shape or on top,” says Charles. “I just like working with the staff, creating different specials and making sure that everything runs as smooth as it can. It’s the adrenalin rush of being so busy, run off your feet, and if everything was good, there are no complaints and people rave about the food, that’s what it’s really all about.”
Rebecca and Charles shared the recipe to one of their most popular menu items with Muskoka Magazine.
­Chilean Sea Bass Tropical
Ingredients:
4- 6oz. fillets sea bass skinless
1 papaya1 mango
1 tbsp finely chopped fresh mint
1 tsp lime juice
1/2 tsp Sesame oil
1 tsp Wasabi paste
3 tbsp mayonnaise
Alfalfa sprouts
Pepper/salt
Method:
Pre-heat oven to 400. Peel and cube the fresh mango and papaya, gently toss with ½ tsp of lime juice, sesame oil and the fresh mint, set aside. Combine Wasabi paste with mayonnaise and ½ tsp of lime juice. Increase or decrease Wasabi to desired level of heat/spice. Heat canola oil or clarified butter in pan on stove, season with salt and pepper to taste. Sear both sides of fillets on medium heat until golden. Place fish atop rice and/or vegetables of choice. Top with the fruit mixture, Wasabi drizzle, garnish with sprouts.
Bon Appetit!!
Serve with Joseph Phelps, Sauvignon Blanc 2005.