Teaser Vicarious 2022 Winter Issue

WINTER 2022

SPECIAL FEATURE Tinkerer, Taylor…So, So Fly 34

GAME CHANGERS Three Wheels Good 60 88 DISCOVERED Three Sides To SoCal

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HOW TO MAKE THE PERFECT POUR OVER

the grounds in small circles to make sure you hit all of the dry grounds. Use a ratio of about 3:1 water to coffee, so for 22g of coffee, around 66g of water. You will see bubbles of air and CO2 start to be released, this is when the water hits a dry spot. STEP 3 - THE MAIN POUR After 45 seconds all of the bubbles should have stopped and your grounds will be wet. Slowly pour another 150g of water in a smooth circular motion, which is up to about 1cm from the top of the V60. After a minute, repeat this in the other direction until you have added the rest of your water. I aim for a 16.5:1 ratio of coffee to water, so around 360g of water and 22g of coffee. You can alter this ratio to suit your taste, most pour over recipes are at a ratio of 16-17:1. STEP 4 - DONE! Usually the process takes around 4 minutes from when you started the timer at the bloom. If you are seeing brew times closer to 2 minutes, you may be grinding too coarse. If you are seeing longer brew times, you may be grinding too fine. Ideally what you want is a fairly flat coffee bed, with the texture of wet sand. If it looks like mud then you are grind- ing too fine. STEP 5 - DRINK! Dispose of the grinds and filter, and pour your amazingly fresh coffee into your favourite mug, and enjoy! SUMMARY The Hario V60 is a simple pour over process that will give you a truly wonderful cup of coffee every time.

There are many different ways to brew coffee, but the humble pour over is arguably the best way to get the perfect cup. POUR OVER EQUIPMENT Hario V60 A digital scale A gooseneck pour over kettle And some filters You will also need some freshly roasted Garage Time Fuel Coffee! For a V60 pour over, use a medium grind setting, and around 22 grams of coffee for one large cup (360ml/12floz). STEP 1 - V60 SET UP Put your kettle on to boil. Put your V60 on the scale, and a filter in the dripper. Fold the seam of the filter over to make it sit flush. Once the kettle has boiled, rinse the paper with hot water, then discard the water. STEP 2 - THE BLOOM Pour in 22g of medium ground coffee. Zero the scale again, it should be all zeros before you start pouring. Your water should still be very hot, but not boiling (200F/95C). Slowly pour the water over

CONTENTS

EDITOR IN CHIEF EDITOR AT LARGE CONTRIBUTORS

10 12 14

First Drive 2023 PORSCHE 911 GT3 RS

Featured Region SUNSETS AND SOUVLAKI

RITZ RECIPES CORKSCREW

28 30

Special Feature TINKERER, TAYLOR…SO, SO FLY

Featured Car 2022 CADILLAC CT5-V BLACKWING

Discovered DIRTFISH

First Drive 2023 MERCEDES-BENZ EQE

Game Changers THREE WHEELS GOOD

Featured Motorcycle 2022 HONDA MONKEY

OUR TEAM

EDITOR IN CHIEF Jeff Voth jvoth@vicariousmag.com

Weekends THE EIGHTH ANNUAL COBBLE BEACH CONCOURS D’ ELEGANCE 72

EDITOR AT LARGE Matthew Neundorf mneundorf@vicariousmag.com WEST COAST EDITOR Dan Heyman dheyman@vicariousmag.com EV EDITOR AT LARGE Steven Bochenek sbochenek@vicariousmag.com

Driver’s Seat 2022 PORSCHE “GTS”

Featured Truck 2023 FORD F-150 RAPTOR R

Discovered THREE SIDES TO SOCAL

CONTRIBUTORS Benjamin Yong Brendan McAleer Emily Atkins Graham Heeps Jeff Wilson Justin Del Giudice Mark Hacking Mark Richardson

Special Feature DIECAST CAR COLLECTING

Fiction FREELANCE- A BOTCHED JOB

100

Pablo Kovacs Sue Callaway

Timezone OMEGA SEAMASTER PLANET OCEAN ULTRA DEEP

DESIGN & LAYOUT Jennifer Elia

106

DIRECTOR OF NEWSSTAND Craig Sweetman

Gear Up! HOLIDAY GIFT GUIDE

ADVERTISING INQUIRIES advertising@trqmedia.com

110

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EXIT LANE

114

EDITOR IN CHIEF

“I may not have ended up where I intended to go, but I think I ended up where I intended to be.” – Douglas Adams

D o you remember a time not that long ago when travel was restricted and it felt nearly impos- sible to get away, even for a few days, from the challenges of everyday life during the pandemic? I do. And in some ways I don’t want to forget it completely. Of course I would like it to fade to memory and it seems to a little bit more with each passing season. But to overlook the feelings most of us experienced during that time would be to fall back into the notion that travelling is something we can take for granted, and that is simply not the case. I love to travel. It’s a big part of who I am and what Vicarious is all about. In fact, it’s in our tagline; auto/moto/travel. What makes travel so exhila- rating for me is the notion of going somewhere I have never visited in the past, getting to experi- ence firsthand new cities, food, architecture, transportation and what I often find to be the most fascinating of all, the people who live there. India was this for me several years ago. The countryside and cities were incredible to experience, but it was the people I met along the way who made the trip the most meaningful. I am equally excited to re-visit places I have been before – to explore areas that were left undiscov- ered on previous trips, or delve more deeply into scenes that have played out in my mind as particu- larly unforgettable – knowing full well there was so much more I could have experienced. Italy and it’s exceptional two-lane country roads through Tuscany, Germany and its Autobahn and perfect- ly-paved sideroads dotted with castles, the UK and its hedge-lined one-laners that demand full

concentration and a brave heart to traverse at speed, are all on my revisit list. But if there is at least one good thing that came out of global travel restrictions, it was the realization that travel doesn’t require me to jump on a plane and go somewhere exotic or unknown. Rather, it may actually be as simple as driving my favour- ite vehicle, or riding a beloved motorcycle, on the roads around where I live and checking out a local food fair, the nightlife, cityscape or countryside. Could it be that it required a pandemic lockdown to make us realize there are great reasons to travel all around us? That we just need to open our eyes to what’s in our own backyard and go for a drive? Now that the world has officially opened its doors to travel once again, our contributors are back on the road driving, riding and experiencing the vehi- cles and places all of us dream about. We continue to add to our team and with this issue we welcome Sue Callaway, a revered contributor to some of the most influential publications on the planet, as she explores the beauty of the relationship between Singer Vehicle Design and Taylor Guitars. Regulars Mark Richardson puts pedal to floor and pilots the 2023 Porsche GT3 RS around the track at Silverstone while Mark Hacking goes green and explores the epic beauty of Iceland from the behind the wheel of the new Mercedes-Benz EQE. Lifting the hood on car collecting, newcomer Graham Heeps takes us inside the world of diecast and uncovers the secrets of his unique fascination with miniature automobiles. And that is just the start. Let the adventure begin!

JEFF VOTH Editor In Chief | VICARIOUS jvoth@vicariousmag.com

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EDITOR AT LARGE

“Although motorcycle riding is romantic, motorcycle maintenance is purely classic.” – Robert M. Pirsig

S ome people rue the winter months. The cold, snow and salted roads mean their motorcycles are put away, hooked to a trickle-chargers umbil- ical, blanketed, and held hostage by Mother Nature. For others, it opens a window of opportunity. To fettle, to tune, to modify, to fix. This is the camp that I find myself in, and I can’t wait. Boxes and boxes of bits and pieces have been stacked and stored throughout the warm and sunny months, just waiting to be put to purpose. With the road calling and available, I tend to speed through the job. Things get missed or skipped in the process – Sure, I could have used new wheel bearings in August, but I needed tires to make a trip happen! Winter slows us down; we need to appreciate that. Socked-in with snow and cold, I’ll have time on my side. I will bury my head in a book or two, flip pages in a Haynes manual, and commit to some research. I’ll order the right tools for the job, instead of making due with what’s laying around, and suss out how they work. And I’d argue there’s no better way to spend an afternoon than in a garage, covered in grease, oil and grime while learning about the myriad of things that make your bike tick.

Pulling things apart, bagging and labelling the fasteners as I go, scouring YouTube and forums for advice when something goes wrong and learning the hows and whats behind the fix are all experi- ences of equal import to dragging that first knee or riding through a water crossing unscathed. Just like those new tools, each of these experiences only add to my repertoire Suspension upgrades are due for one ageing bike – a set of fully adjustable drop-in cartridges should liven it up – while an even older one is being brought into the mid-20th century via the ability to use a proper spin-on type oil filter. Yet another needs new steering head bearings and while I’m at it, I should probably take what I’ve learned about forks and think about rebuilding these ones as well. Sure, I tinkered with the idea to make them week- end projects throughout the riding season, but as all Canadians know, those days are precious and better enjoyed riding than wrenching. And as I sit here writing this on an early morning in early November, I’m promised yet another glorious warm and sunny day. So the parts will stay boxed and the tools will stay clean. Winter isn’t quite here yet, but I know it’s coming and a large part of me can’t wait.

MATTHEW NEUNDORF Editor At Large | VICARIOUS

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CONTRIBUTORS

MARK HACKING Mark Hacking is an award-winning editor/writer/photographer with over 25 years’ experience working with leading publications around the world. His byline has appeared in Architectural Digest, Azure, Departures, enRoute, Forza, The Globe and Mail, Intersection, Luxury Magazine, Montecristo, NUVO, Robb Report and the Toronto Star. He’s also the former editor of Canada’s most prominent motorsport magazine, Ignition, the former associate editor of multiple award-win- ning automotive lifestyle magazine DRIVEN, and the former editor of MODALINA, an award-winning luxury lifestyle magazine distributed around the world through Air Canada Maple Leaf Lounges. Mark has also competed in a range of motorsports over the past 20 years. He finished on the class podium at Targa Newfoundland three consecutive times from 2004-06. In 2011, he raced at the Nürburgring Nordschleife with the factory Aston Martin team. In 2013, he became the first journalist to race in the Ferrari Challenge, finishing third in class in both outings. In 2019, he was the first jour- nalist in the world to race in the Jaguar I-PACE eTrophy, the first-ever all-electric production car race series. Sue also has extensive experience outside the media realm. In 2000, she left journalism to become the Director of Marketing for Ford’s Premiere Automotive Group (Aston Martin, Jaguar, Land Rover, Volvo and Lincoln). She later became the VP and General Manager of Jaguar Cars NA. She was also a founding independent board director at TrueCar. Today, she sits on the board of Girl Scouts of Greater Los Angeles and the EVe Mobility Specialty Acquistion Corp, a SPAC focused on the EV and mobility sectors. SUE CALLAWAY Entrepreneur, award-winning journalist and author, media market- ing pioneer, and automotive insider, Sue Callaway has built and transformed global brands for Time Inc., Wenner Media and Hearst, co-founded Fortune’s Most Powerful Women Summit and innov- ated marketing and content platforms for brands from Esquire and Jaguar to TrueCar and THE AUTO 100. Most recently, Sue founded Glovebox Media, a boutique strategy and content shop that helps companies achieve ROI by telling their most passionate stories—the authentic way. Prior to Glovebox, she was the Senior Editor, Automotive, for Time Inc., where she oversaw automotive and luxury industry coverage— digital, video, social and print—for Fortune, Sports Illustrated, Time, and Money, among the company’s 90-plus brands. Her industry coverage has also appeared in Conde Nast Traveler, Town & Country, Rosso, as well as on CNN, CBS’s The Early Show, CNNMoney.com, the Today Show and other TV, online and print outlets.

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FIRST DRIVE

2023 PORSCHE 911 GT3 RS A SYMPHONY OF VIOLENCE

Story

Mark Richardson

D riving fast on a racetrack looks easy on a screen. The cars follow the same lines along the asphalt, braking for curves, accelerating onto the straights. When nobody overtakes, it becomes predictable. Boring, even. There’s more excitement when the camera switches to inside the cabin, where you watch the car in front and see its wheels and get a sense of the speed of the race. After all, everything’s happening at two or three times the pace of every- day driving, maybe much more, and there’s danger involved. You’re rooting for the driver, urging the car faster. And then there’s actually being in the car, on the track, with the controls at your hands and feet and the feel of the speed rushing through your body.

The hard acceleration. The much harder braking. The g-force pressing inside your stomach as the car churns through the bend and into the next corner. There’s the thrill of succeeding and the always-present threat of pushing just that bit too far beyond the edge into disaster. Racing has been called a symphony of violence, and few production cars handle it better than the Porsche 911 GT3 RS. The new model – the seventh since the no-compro- mise GT3 RS racing line was introduced 20 years ago – has new camshafts that make it slightly more powerful than before, but its true forte is in the astonishing aerodynamics that keep it glued to the asphalt, fighting those g-forces that try to throw it from its course.

The huge rear active spoiler is 40 per cent larger than before and, for the first time, is higher than the car’s roof. At the front, a new splitter directs air through the large single radiator and up over the hood, where directional fins on the fenders and roof make sure the hot slipstream doesn’t get into the intakes for the engine at the rear. Hot air instead of cool can sap 10 per cent or more of the 518 horsepower from the 4.0-litre boxer six. Once you’re driving at speed, all the fins and scoops help suck the Porsche to the ground, creating more than 400 kg of downforce at 200 km/h, and an astonishing 860 kg of downforce at the near-top speed of 285 km/h, which is more than twice the suction of the previous car. When you’re on the straight and you don’t need (or want) so much downforce, the giant spoiler at the rear and small spoilers by the front wheels will automatically flip flat, activating a drag reduction system (DRS) to boost your speed. Or you can do it yourself with the press of a button on the steer- ing wheel. There are four buttons on the steering wheel for making electronic adjustments on the fly. The

previous GT3 RS needed you to get under the vehicle with a wrench if you wanted to adjust the individual shock absorbers, but the new car lets you change the rebound and compression rates of the front and rear suspension with just the twist of the button, to account for the variances of differ- ent race circuits, and for the weather. You can also adjust the torque vectoring and traction control and stability control just as simply. When it comes time to slow things down, the brakes are massive, two millimetres thicker than before; ceramic brakes that don’t overheat so readily are an option for around $11,000. Nothing about this car is cheap, of course. The list price begins at $248,000, but the six test cars here at Silverstone each came in around $300,000, and the most expensive was $341,650 – it included the ceramic brakes and a $20,000 personalized paint job and a $38,250 “Weissach package” of extra lightweight carbon fibre. There’s just no point in owning the new 911 GT3 RS if you don’t intend to take it to a race track, just as there’s no point in buying all the carbon fibre pieces if you’re already overweight. If you’re large,

to be turned off, but Porsche does. For Porsche, “off” is always off. After several laps of following a pace car, trying to keep up with the phenomenal speed of a Porsche GT3 at the hands of a seasoned instructor, I took a “hot taxi lap” in the passenger seat of the GT3 RS with professional racer Jorg Bergmeister at the wheel. He shaved considerable time off every corner, going in faster than I’d dared, sticking to the ground right to the point of tire slippage, and then pulling away even quicker than I’d imagined. In my defence, he’s lapped Silverstone thousands of times and is well aware of the limits of every section of the circuit, and he set up the car with those simple dials for optimal suspension along the track’s short straights and flat curves. Oh, and he’s a much better driver. This was where the violence showed itself as the car hurled its king’s ransom of lightweight steel and carbon fibre around the smooth asphalt. At one point, another car had kicked a marker cone into the track and Bergmeister swerved at the last

you won’t fit in the sport seats, anyway. Good luck with that. You need to be fit to make the most of the Porsche. It’s all about keeping a faster speed at any given moment than the competition, and that means constant pummeling: a kick in the pants on full throttle, bracing hard on full braking, and violent shoving from side to side around corners, over and over and over again. At the same time, the steer- ing wheel needs a light and exact touch to hold to exactly the line you’ve chosen, and your brain is overloaded with decisions coming at you faster than for anyone else. One mistake and it’s over. So the car will make some of the decisions for you, if you want. The DRS activates automatically when the speed is above 100 km/h and the throttle is pressed at least 95 per cent down and you’re cornering at less than 0.9 g. Traction control adjusts the differential, while stability control adjusts the sideways slip, but a true racer on a track prefers to make these decisions manually. Few auto makers will allow all the safety systems

moment to avoid it, without incident. He laughed, and I realized he’d still been driving with caution to spare, just in case. There I thought we were right on The Edge, and yet he was holding back. Even at such impressive speed, his limits, and the limits of the Porsche, still had a way to go.

I was glad for his caution. I prefer to drive a slow car fast than a fast car slow, but I also appreciate realizing just how far engineering and aerodynamic technology has come. In the case of the Porsche 911 GT3 RS, it’s come very far indeed.

THE WATCH If you buy a Porsche 911 GT3 RS, you also qualify to buy the exclusive Porsche watch, which can be colour matched to your car and retails for $15,650. The watch case is constructed from lightweight titanium with a carbon-weave face, and it is handmade at Porsche’s own watch factory in Switzerland. There’s a matching watch available for all Porsche 911 variants that anyone can buy, but the GT3 RS watch will only be sold to original purchasers of a GT3 RS, and then to one successive buyer of the car if it’s resold. It offers a choice of three bezels: either a timer, a tachymeter, or a pulsometer, where the watch will show you your heartrate. A flyback function sends the second hand back to the top of the dial where it immediately continues timing, for uninterrupted intervals and lap times. The watch is fully automatic, with a winding rotor on the back that powers everything through kinetic energy. Whichever design of wheel you choose for your car can also be chosen as the winding rotor design for your watch. Similarly, the leather of the strap is made from the same leather used for the car’s seats, and can be colour matched to your own car right down to the stitching. “We have created over six million different combi- nations with all of the options you have to make it truly a unique personalized watch,” says Adam Ward, Business Development Manager for Porsche Design. So far, about three of every four car buyers opt for the watch as well, he says, and it’s especially popular as a gift from the owner’s partner.

FEATURED REGION

SUNSETS AND SOUVLAKI GREEK ELEGANCE EXPLORED

Story Justin Del Giudice I Photography Erin Del Giudice

O ur flight touches down. We step out onto the tarmac and instantly feel the warmth of the sun. It’s 27 degrees in Athens at 9:00 A.M. Is there a better feeling to start a vacation? But it’s not just any vacation. Long-time friends are getting married and have chosen the idyllic locale of Santorini as the backdrop for their ceremony. She’s Italian, while he’s Maltese (though both live in the Greater Toronto Area) and decide that their ancestral neighbour to the East is the perfect choice for the big day. It’s our first destination wedding and the wedding is later in the week, so my wife and I decide to make the most of our time in Greece by taking short visits to Athens and Paros before joining the rest of the group in Santorini. Our first stop was The Modernist Athens Hotel. Formerly the site of the Canadian Embassy, the hotel features modern design that strikes the perfect balance between casual comfort and luxury. The hotel itself is located on a quiet street that over- looks a leafy residential square in Kolonaki, home to world-class galleries and museums, great shop- ping streets and vibrant night-time atmosphere. Head to the rooftop patio to enjoy the world-class view of the Acropolis and make sure you sample

one of their fantastic Americanos, offered through their collaboration with Ergon House (Grandma’s Boy Blend). More on Ergon House in a moment, an experience all its own. While you can see the hill from almost every radius of the city, you need to be up close to take in the true beauty of the marvels on the Acropolis. The Parthenon, the exquisite marble, and the views of the city and the sea that surround you. Don’t hesitate to take the Metro with direct access to Akropoli Station on Line 2. A great way to beat the traffic that can sometimes dominant Athenian life. For dinner we enjoyed the hybrid Agora-restaurant, Ergon House. From fresh produce to Greek deli- cacies to an excellent selection of regional wines, Ergon House’s offerings appeal to both tourists and locals. The tables surround a 200-year-old Olive tree and you enjoy your meal amongst the hustle and bustle of the marketplace. The restaurant menu mimics the Agora and its pages are divided to reflect the different sections of the market, expertly curated by their chefs, bakers, butch- ers, and fishmongers. We began with zucchini fritters, golden brown yet light and fresh, served with whipped feta and tzatziki. The main course

was slow cooked lamb with eggplant, Harissa and Greek yogurt. Simply put, the culinary highlight of the trip and a meal we’ll remember for a long time. How do you find where you are going when there are no addresses on the island? On Paros, you just try your best. It also really doesn’t matter when you’re surrounded by some of the best restaurants, shops, and nightlife that the Cyclades has to offer and there’s no shortage of options. According to many that we spoke to, while the tourists opt for Santorini or Mykonos, “real Greeks” choose Paros for it’s quiet, quality and comfort. Nestled into a portside Airbnb in Naoussa, we allowed ourselves the luxury of sleeping in that morning. We started our day with a short walk to Almond for brunch.

Billed as a “Living Well Workshop”, the café is indicative of many businesses on the island that offer more than just a meal, but look to provide you with a true experience. You can indulge in traditional brunch fare, power bowls, smoothies or take part in yoga and nutrition classes designed to nourish your soul. Spend the day wandering through the alleyways, tucking into little boutique shops but make sure you find time to cool down at Kolymbithres Beach. The granite rocks resemble a lunar landscape and visually, are quite different than other beaches on the island. The unique beauty of the Kolymbithres beaches attracts a huge number of tourists so get there early to make sure you can stake a spot.

Later that evening we strolled over to Fotis, a beachfront “all-day” bar but I recommend going at night. With the heat dissipating, you’re left with a warm seaside breeze as you enjoy one of their signature cocktails by cozy lounge furniture and candlelight. The fig gin & tonic served with Three Cents Aegean artisanal Greek tonic water is as refreshing as it is delicious and something I know I’ll be craving after the trip. If Athens and Paros were the appetizers, Santorini was the main course. This time we opted to island hop by SeaJet ferry rather than plane. Though slightly delayed due to weather, the ferry was a very pleasant experience with assigned seating, decent coffee, and multiple bars across the ship. The 2.5 hour route took us from Paros to Naxos to Ios before Santorini, and at the back of the ship, you can head outside to enjoy the sea-air and snap some photos of each island. A word of warning, our ferry ride was smooth sailing but we heard from others who weren’t so lucky with rough conditions leading to sea sickness. So if you’re susceptible to that type of thing, opt for Aegean Airlines instead.

We arrived at the Port of Santorini where the water meets a sheer wall of massive cliffs. As we disem- barked, competing cab companies scrambled to lure the incoming masses to their stalls, yelling at the potential customers and at each other, in what was one of the more hectic experiences of the trip. Don’t waste time trying to figure out who to go with, just find the first available and get out of there. Santorini is a collection of small towns and villas – Thera, Oia, Imerovigli – dotting the hills, cliffs, and seaside of the island and while each has it’s charm, people tend to flock to Oia for the purest views of Santorini sunsets as it cascades over the signature white and blue buildings that the island is known for. If you want to explore all of the towns, rent an ATV as cabs can be expensive, bordering on predatory, and often unreliable, taking upwards of thirty minutes to secure even if you order in advance. You may find that Santorini can be a bit of a tourist trap in some areas but the overall qual- ity of its restaurants, shops and visual fodder more than make up for it. The wedding aside, the highlight of our Santorini experience was the Sunset private catamaran 26

cruise organized by our hosts through Spiridakos Sailing Cruises. It started by following the south- ern coastline to the famous “Martian” Red Beach of Akrotiri. Right after, we head towards the White Beach which is accessible only by boat and were able to swim in the pristine waters. We sailed below the Venetian Lighthouse and under the famous Caldera (volcano) with the outstanding picturesque scenery of Fira and Imerovigli right above us. Our last stop was a small bay right next to the Volcano and though it was fleeting, we were able to capture a sunset like no other. Our Captain expertly navigated the waters while our crew prepared a family-style meal with fresh fish, seafood, and dips. Finally the big day arrived and the experience was as unique as the location. The venue, Le Ciel (“The Sky”) Santorini occupies the top level of the

Caldera in Imerovigli and overlooks the sea and the volcano, with a view that I would put up against any in the world. The bride, in traditional white, was offset by the groom in a sharp blue suit, a nod to the surrounding architecture. As the couple said I do, the guests applauded, and a saxophon- ist serenaded the venue blending Top 40 hits with Classics. As the speeches and dinner unfolded the sun ducked behind the cliffs, blanketing the venue with a serene orange glow. The evening was capped off by fireworks that burst out over the cliffs to ring in the newly minted union. Though that wasn’t the end of the festivities. The clock struck midnight as the happy couple revealed the final crowd pleaser, a late-night gyros bar. Opa!

RITZ RECIPES

VICARIOUS has partnered with The Ritz-Carlton, Toronto to bring you some of their favourite recipes with each issue. Try these for yourself and enjoy the pleasure of fine dining in the cozy confines of your own home or home on the road.

TOCA TRATTORIA I n collaborating with Chef Oliver Glowig of Umbria, Italy, TOCA brings classic Italian cuisine to the heart of downtown Toronto. Located within The Ritz-Carlton, Toronto, TOCA is an elegant restau- rant offering an authentic Italian experience! General Manager, Guillaume Benezech says, ‘TOCA is a place where you will enjoy the ambience of an Italian Trattoria, with handmade pastas and seasonal menus, using the best Italian and local ingredients.’ TOCA celebrates Italian cuisine through its “Pasta Mondays”, showcasing different regional pastas and wines every month, seasonal “Wine Dinners”, holiday brunches and dinner specials. TOCA’s signature Cheese Cave is the only one of its kind in a hotel in Canada. Featuring local cheeses from Ontario, Quebec and P.E.I, and a selection of international cheeses, guests are invited to take a tour or join a “Cheese & Wine Master Class” with our TOCA Chefs and Sommelier.

RESTAURANT CHEF Restaurant Specialty Chef Horacio Mascias Leon brings more than 15 years of culinary experi- ence to the signature Italian restaurant, TOCA. Chef Horacio is originally from Mexico and holds a Bachelor’s Degree in Gastronomy form the University of Claustro de Sor Juana in Mexico City. Having worked in four different countries, Horacio has a wealth of well-rounded culinary skills and a background focusing on technically-driven menus, which are seasonally-focused.

TOCA SPAGHETTI | CABARONARA

INGREDIENTS 100g Dried Semolina Spaghetti 2 egg yolks Parmesan 15g plus 10g to finish Pecorino 15g Fresh cracked black pepper to taste 20g Guanciale DIRECTIONS 1. Put a pot of salted water, large enough to cook the pasta, on high heat full and bring to a boil. 2. While you are waiting for the water to boil, cut 20 g of guanciale into about 1 cm cubes. Finely grate the cheese and set aside the parmesan for the finishing 3. Whisk 2 egg yolks in a medium bowl until no streaks remain, and then stir in 15 g parmesan and 15 g pecorino cheese. Add several turns of pepper and set aside. 4. In a stainless steel pasta pan or other heavy pot, heat 2 tbsp. of oil over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes. 5. Remove pot from heat. Using a wooden spoon, remove guanciale and transfer to a small bowl. Pour

fat into a heatproof measuring cup, then add back about 3 tbsp. to pot. Discard any remaining fat. 6. Cook the pasta in boiling salted water, stir- ring occasionally, for about 8 1/2 minutes or 1 1/2 minutes shy of package instructions, as you will continue to cook the pasta while you are finishing the sauce. Pasta should be al dente. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid and set aside. 7. Add ½ cup of reserved pasta-cooking liquid to the pasta pan and bring to a boil over medium- high. Drain pasta in a colander, and then transfer to pasta pan. 8. Whisk ¼-cup pasta cooking liquid into reserved egg mixture, then very slowly stream into the pasta pan, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½-cup pasta cooking liquid, adding a tablespoonful at a time, until it is the consistency of heavy cream (you most likely won’t use all of it). 9. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese and a finish with a drizzle of the reserved guanciale fat. At TOCA, we finish the pasta in a full wheel of Parmesan for that extra cheese finish

CORKSCREW

T o anyone who appreciates the finer points of taking corners at speed on a race track, the word ‘Corkscrew’ means only one thing; turns 7, 8 and 8a at WeatherTech Raceway Laguna Seca. It’s iconic. Get it right and you will be smiling for a least the next 1:27.62 seconds as your work your way back for another go around should you happen to be driving a McLaren Senna, the current record holder. Of course, there is an equally compelling use of the word corkscrew that evokes a sense of surprise and delight as you anticipate the simple joy found in a fine glass of wine or spirits. While it may be a different pleasure than deftly making it through the famous set of turns located just east of Monterey, California, the pleasure is no less intoxicating. In fact, it is certain to last longer than a perfect lap of the race track. Pablo Kovacs takes us inside the world of wine and spirits with insider knowledge only an expert can share.

ABOUT PABLO KOVACS Food and wine have always been a big part of Pablo’s life. His father, Thomas Kovacs was a chef for Starwood Corp. specializing in opening hotels, so Pablo was fortunate enough to grow up and live all over the world and experience many different cultures and cuisines. 25 years of hospitality expe- rience, doing everything from cooking in award- winning kitchens to running beverage programs for multi-unit restaurant companies, have all had a part in shaping how Pablo treats and cherishes his relationships with his clients. Pablo believes that wine has a unique trait – it brings people together. Special bottles are rarely enjoyed alone, and ever since wine was first produced it has always been a conduit for conversation, good company, and celebration. Besides wine Pablo has a deep passion for fine automobiles and the football team of his alma mater, The University of Washington. Having spent some time working with Singer Vehicle Design in Los Angeles has only made it worse and he’s on the hunt for his own ‘barn find’ so he can get to work on his own restoration. Currently Pablo is a Senior Wine Advisor for Harper’s Club and in his spare time he enjoys rounds of golf, local gather- ings of Cars & Coffee and spending time with his wife Megan, his two children Skylar and Clayton, and their Border Terrier Scout.

T he Super-Tuscan. Sounds like a comic book hero. I imagine a stout and robust charac- ter, draped in robes and wearing leather sandals. Possessing superhuman like powers that enables the consumption of ungodly amounts of Sangiovese Blends and exquisite pork products. Not sure why this superhero exists but I’d sign up for that job any day of the week. The moniker ‘Super-Tuscan’ was derived from Italian winemakers out of frustration and hope. Prior to the 1990’s, Italian wine laws were consid- ered not only archaic but also exceedingly restric- tive. Tuscan Chianti producers were struggling in the 1960’s and 1970’s to produce any interest with sales and quality dipping to all-time lows. Due

to local laws, there wasn’t anything they could do in terms of using new varietals or technique to change the way the wines were being produced. To re-ignite themselves and as a form of protest, growers began planting non-native grapes like Cabernet Sauvignon, Merlot and Syrah and began blending them with the native Sangiovese. Touches of new oak were also introduced to produce wines that were completely new to what Italians had been previously producing. Due to the high acid content of Sangiovese and the power of Cabernet or Merlot, they also possess fantastic ability to be aged for decades. In my house, noth- ing else hits the dinner table during Thanksgiving and Christmas. TENUTA SAN GUIDO SASSICAIA Best Vintages – 1985, 1990, 1996, 2006, 2008, 2011, 2013. 2016 is rated 100pts however is far too young to enjoy yet. The OG. A brilliant wine. Sassicaia translates to stony field. It started as a home project wine that was made strictly for personal use. It wasn’t until 1968 that they began to offer it to the public and it took off. Like any wine some vintages are better than others and if you dare to pop one of these when it is too young you will have a face distorting experience. The Holy Grail is the 100pt. rated 1985 vintage. Wines from the early 2000’s are also considered as collectible vintages but honestly, I’ve never had a bad bottle regardless of what it was rated. Fantastic stuff! TENUTA ORNELLAIA Best Vintages – 1997, 1998, 2001, 2004, 2006, 2008 Located adjacent to Tenuta San Guido Sassicaia, Ornelliaia was established by Marchese Lodovico Antinori who happens to be the cousin of the founder of Sassicaia. Leave it to the Italians to have family members feud and try to ‘One-Up’ each other. Ornellaia uses a good amount of Merlot in their wines, and they also operate the Masseto winery which produces some of the most sought- after Merlot wines on the planet. The first vintage was released in 1987 and in 1991 a portion of the winery was purchased by none other than Robert Mondavi. A little more common than Sassicaia, these wines can also be found at a slightly lower price point.

FORTALEZA TEQUILA Never before has it been this easy to make a mistake when purchasing tequila. The market is flooded with swill from Kendall Jenner, The Rock, Kevin Hart, etc., etc. When it comes to artisanal and hand-crafted tequila, a fancy bottle mixed with focused marketing typically gets the job done. Hang on to it for a few years, take a couple of pictures of you and your buddy being awesome on some old motorcycles and sell it for half of a billion dollars. No big deal. Good thing for all of us, there is a robust market of Tequileros producing mind-bendingly delicious stuff that don’t make it up on billboards or have a pyramid built from cases of it at your local liquor store. You must dig a little bit for the good stuff and be willing to spend a little more to be treated to something memorable. In 1873 in the town of Tequila in the state of Jalisco, Mexico Don Cenobio established a tequila distill- ery that would eventually become Fortaleza. Don Cenobio was a visionary, he would become the first Tequilero to export tequila outside of Mexico, he was the first to implement the use of steam to cook the agave and he was also responsible for shortening the name from ‘mezcal of tequila’ to just tequila making it easier to export to foreign markets. Don’s son, Eladio was responsible for introducing tequila to the world. He circumvented the globe calling it Mexican Whisky or Mexican Brandy. Eladio managed to get tequila established as the national drink of Mexico and established his own distillery, La Constancia. Following Eladio, Francisco Javier took over and he was responsible for one major accomplishment. While traveling,

Francisco visited Japan and came across a bottle of tequila that was produced in Japan. He was infuri- ated. That moment pushed Francisco to make sure that if it said tequila on the bottle, it meant it was produced in the state of Jalisco. In 1973, a group of Tequileros along with Don Javier first applied for certification that didn’t come through until 1996 - the Denomination of Origin for Tequila. If that’s not on the label it isn’t real. Only recently have other regions in Mexico followed suit with their own local concoctions. All Mezcal is Tequila, but not all Tequila is Mezcal. Tequila most be from the state of Jalisco, Sotol must be from the state of Chihuahua, Bacanora must be from Sonora. These are all special spirits, made from recipes centuries old and all unique in their own way. Personally, I feel like my taste in tequila has become extremely opinionated. I know what I love and what I don’t. Like wine, I don’t have any time to drink crappy tequila. Can’t do it. Fortaleza hits every mark – quality, story, presentation, and heritage. I’ve brought a bottle of Fortaleza to parties and intro- duced it to supposed tequila drinkers that didn’t like it because it didn’t taste like vanilla syrup. It’s phenomenal, wonderfully earthy with heavy notes of leather and sandalwood. Its sweetness is slight but presents itself at the perfect moment. On the palette, it is extraordinarily clean while also being complex. It’s such a different experience compared to almost anything on the market. Try the Blanco to start and move up through the Reposado and Anejo. Fortaleza also releases special bottles every now and then that are spectacular. Salud!

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