EXECUTIVE EDITOR: Geo! Hogarth (Pioneer)

ASSISTANT EDITOR: Kim Hoang (Pioneer)

ART DIRECTOR: Corinne Ny!enegger

WRITERS: Victoria M. Ford Laura Byrne Paquet Chris Waters Brian Jackson Karen Cumming Alisha Arnold Katherine Low

PUBLISHER:

Gordon Green JAG Communications Inc. publisher@roammagazine.ca 905.745.1385

PIONEER ENERGY 1122 International Blvd, Ste 700 Burlington, Ontario L7L 6Z8 pioneer.ca

ADVERTISING SALES:

Mark Tharme Business Development Sales Manager, ROAM Magazine mtharme@albanesebranding.com W: 905.526.0067 x 19 C: 905.962.2207

Pioneer is celebrating 55 years of serving Canadian motorists this year, and I want to thank you for your loyalty. The basis of our successful growth across Ontario is simple – we provide our customers with the best value by being the low-price leaders, and by delivering service excellence that the major oil companies can’t match. Our goal is to earn your loyalty each time you visit a Pioneer station.But we also understand that success in business, as in life, is about quality partnerships. Our retailers are the best in the industry, and I

applaud them for their commitment to making your Pioneer experience the best it can be. The communities we serve are strong and vibrant, and at Pioneer we feel honoured to partner with so many worthwhile organizations that make each community a better place to live. I am especially proud of our partnership with Ontario’s "ve Children’s Hospitals in London, Hamilton, Toronto, Kingston and Ottawa. Together with our Retailers, you have enabled Pioneer to raise $1.3 million to support the vital work of these institutions.I am also proud of our long-time partnership with Ontario University Athletics. As the sponsor of Athletes of the Week, Pioneer has had the privilege of highlighting the accomplishments of many talented young people across Ontario.And on a very local level we partner with our customers to help schools across the province through our School Bucks Community Bucks Program. Visit us at www.pioneer.ca to learn more about this initiative. Whether it is supporting our Canadian Forces soldiers and their families or wildlife habitat initiatives with the Ontario Federation of Anglers and Hunters, it is partnerships like these, and many others too numerous to mention, that make Pioneer much more than just a business.I hope you enjoy this edition of ROAM, and I am looking forward to seeing your photos as you roam Ontario this winter and enter your ‘best shots’ in our photo contest, enabled through our partnership with Henry’s (see contest details on page 16).Thank you for making our "rst 55 years so ful"lling – we look forward to partnering with you for many decades to come. Happy Roaming!

Sincerely,

Tim HogarthPresident & CEO, Pioneer EnergyCert no. SW-COC-002478

Roam Magazine™ is published by JAG Communications Inc, for and on behalf of Pioneer Energy LP (“Pioneer”). Opinions expressed in the articles appearing in this magazine are those of the authors and Pioneer does not necessarily share those opinions. Pioneer does not endorse third parties who advertise in this magazine or their products and services. Pioneer has not undertaken any independent con"rmation that data and facts appearing in the magazine (including, for example, dates and places for any events) are accurate and the reader should independently con"rm all such information. The publisher and/or Pioneer Energy and their respective a#liates shall not be liable for any damages or losses, however sustained, as a result of the reliance on or use by a reader or any other person of any information, opinions or products expressed, advertised or otherwise contained in this magazine. All of the information contained in this magazine is subject to change without notice, including, for example, product speci"cations and prices, and event dates and locations. All Pioneer trademarks appearing in this magazine (including the trademarks “Roam Magazine”, the word “Pioneer” and “Pioneer Bonus Bucks”) are owned by Pioneer Energy LP and when used by a third party are used under license from Pioneer Energy LP.

© 2011 No part of Roam Magazine may be reproduced in any format, for whatever use, without the express written approval of Pioneer Energy LP.

By Victoria M. Ford

Photo courtesy of CAA Festival of Lights

Ontario towns and cities light up for the holidays, highlighting all that is good about the season – family time, car trips, great meals and more.

Each festival of lights has its own bragging rights, and all are just a drive away to both put and keep you in the holiday spirit. So get your gang bundled and into your own personal sleigh – be it a sedan or van – and spend a night or even a weekend enjoying the lights of the season.

With more than three million twinkling lights surrounding one of the wonders of the world, Lights of Niagara is a seasonal must-see. The city of Niagara takes the holiday season seriously, casting changing colours across both the Canadian and American falls, and lighting up Niagara parkway with spectacular animated displays.

The Niagara Parks Commission adds holiday shine in the Floral Showhouse’s Festival of Colours, a free event featuring “a glorious Chrysanthemum show in November and a special Christmas show throughout December. Both of these

shows take your breath away,” explains Dino Fazio, General Manager of the CAA Winter Festival of Lights. “Of course, there is also the Bird Kingdom and IMAX Theatre which o!er fantastic indoor options.”

TD’s Rink on the Brink is another must while in town. “It o!ers the quintessential Canadian wintertime activity, outdoor ice skating, with an iconic twist: by putting you just a snowball’s throw from the brink of the Horseshoe Falls,” Fazio explains. “We consider it Canada’s version of the infamous Rockefeller Center.”

Being Niagara there’s always lots to see and do – so why not spend a night or two and take in a seasonal show at one of the many theatres? Not sure what to see? Fazio suggests the OH Canada EH Christmas dinner show, or catching International Grand Champion of Magic, Greg Frewin, making Santa disappear on stage before your very eyes. “Let’s not forget the New Year’s Eve Party in the Park!” Fazio adds. “Held in Queen Victoria Park beginning at 7 p.m., come celebrate Canada’s largest free New Year’s Eve event. The concert draws approximately 30,000 people each year, with two spectacular "reworks displays that take place at 9 p.m. and midnight.” Make the Winter Festival of Lights part of your own holiday tradition! Lots to see and do from November 5 until January 31, visit www.wfol.com to plan your trip.

Check out the Parliament Buildings as you’ve never seen them before, as the nation’s capital invites its citizens to celebrate the gifts of the season! Featuring more than 300,000 lights, the National Capital Commission illuminates more than 30 locations across the city, concentrating around Confederation Blvd.

Photo courtesy of National Capital Commission

“This is the 27th edition of the event,” o!ers Charles Cardinal, Media Relations Advisor at the NCC. “The NCC is responsible for lighting up the capital during the Christmas season and we invite other Canadian capital cities to do the same.” Launching December 1, Canada’s capital region glows, inside and out, in holiday splendour.

While in town, be sure to pack your skates and spend some time on the Rideau Canal – an Ontario winter tradition. The whole city celebrates the season, with performances and special events at a large number of theatres and museums. For a month of holiday events, be sure to visit www.canadascapital.gc.ca, Christmas Lights Across Canada, to make the most of your trip. Runs nightly December 1, 2011 to January 7, 2012.

Photo courtesy of National Capital Commission

A "ve-week spectacle, Simcoe knows how to entertain guests over the holidays. “Volunteers have restored or reproduced many of the original displays that were #oats from the Santa Claus Parade of years gone by,” Robertson adds. “Over time, new exhibits have been created by local artists and craftsmen, lovingly built and designed to "t into the following three categories: Traditional, Religious and Fantasy.”

Listen, and even join in, to one of the Carol songs as you enjoy this display strolling parkland or by horse-drawn trolley. “Motor-coach tourists enjoy the small town hospitality when they visit Norfolk County,” Robertson continues. “Our step-on guides provide a 45

minute narrative tour and then return to our Welcome Centre for complimentary hot chocolate or hot apple cider and last minute shopping from local artisans and food producers.”

And there’s something for everyone on weekends. “It begins with the O$cial Opening Night Ceremony followed by the Downtown Simcoe Moonlight Madness Sale and "nishes with a Family New Years Eve skating party,” says Robertson. “A new event we are all excited about this year will take place on Saturday December 3rd. In the afternoon children are invited to our Dress Up and Makeover Party to prepare for the arrival of the beautiful Snow Princess at the Panorama that evening. This is the "rst time that royalty

has visited and it is sure to be a magical evening.”

When you are done with the lights and sounds of the holidays, swing by Llama Bean Café & Eatery or Cinnamons Co!ee Lounge and indulge in specialty co!ee, teas and treats! A sweet ending to a perfect Christmas day! River of Lights runs from November 26 until January 1. Visit www.simcoepanorama.ca for complete event listings.

With an entire town excited to participate, Sarnia’s Celebration of Lights puts on a great holiday show. From the grand lighting ceremony to the memorial tree, there are lots of things that make this celebration spectacular.

While in Sarnia, check out a show at the Imperial Theatre or plan your trip around a Sarnia Sting hockey game.

Known for its vast array of trail systems, Sarnia is an ideal trip for outdoor enthusiasts, just be sure to pack your snowshoes, skis or other equipment! Events run from November through to January, so be sure to visit www.celebrationo!ights.com to book your perfect getaway.

With over a half a million lights adorning Upper Canada Village, a magical experience awaits all who visit Morrisburg over the holidays.

When you arrive, you can’t help but sing Walking in a Winter Wonderland as you skate under the stars, board a life-sized toy train, and are entertained by holiday music and festive dining. The Canadian Gingerbread Championships are sure to inspire aspiring chefs in any home, and horse-drawn wagon and romantic carriage rides or skating under the stars are all sure to bring the magic of the season to life. Event runs November-January, visit www.uppercanadavillage.com for further information.

Pioneer will select monthly winners and their winning images will be posted online. The winners will receive a $25 Pioneer Gift Card.

Winterscapes and WinterEScapes Categories: One Grand Prize as voted by ROAM readers, per category consists of a Nikon Coolpix P500 Digital Camera, 8GB memory card, camera bag, and $150 Henry’s School of Imaging Gift Card for professional photography instruction (Total Retail Value of approx. $650.00 each)

Show us Your Bonus Bucks Category: One Grand Prize of One year FREE gas from Pioneer Energy in the form of $1,300 in Bonus Bucks.

Send us your best winter photos in one of the three categories below. Each entry will be automatically entered for monthly prize awards. Selected monthly prize winning images will be posted at roamontario.ca so that our readers can vote on their favourites. The image with the most votes in each category will be the winner of the Grand Prize for that category. Contest closes Feb. 28, 2012.

Submit your favourite winterscape photo along with a brief description of where and when you shot it.

Send us the best image of your favourite winter activity along with a brief description of where and when you shot it.

Put your Bonus Bucks card in the picture for a chance to win! We’re looking for imaginative placement of your Bonus Bucks card in a winter scene.

Full contest details, rules and regulations are available online at www.roammagazine.ca

Submit your entries (high resolution .jpg) to publisher@roammagazine.ca

*NO PURCHASE NECESSARY. Contest starts on Tuesday, November 1, 2011 (12:01 a.m. EST) and ends on Wednesday, February 29, 2012 (11:59 p.m. EST). To enter, visit www.roamontario.ca

during the contest period, fully complete and submit the online entry form and successfully upload your original photo (collectively, the “Entry”). All entries become the property of Pioneer. Entry constitutes permission to

edit, modify, publish and otherwise use the photo in any way without compensation. Photo must be original. Contest open to Ontario residents who are the age of majority or older with a valid Ontario driver’s license. Limit of one (1) Entry per category per entrant. Three (3) Grand Prizes available to be won; one per photo category and consists of one (1) of two (2) Nikon camera package (ARV of $650) for the Winterscapes and WinterEScapes categories and one (1) free gas in the form of $1,300 in Pioneer Bonus Bucks

(ARV of $1,300) for the Show Us Your Bonus Bucks category. Four (4) monthly prizes available to be won and consists of a $25 Pioneer Gift Card (ARV of $25). Odds of winning depend on the total number of eligible entries received during the Contest

period. Skill-testing question must be correctly answered to win. For full contest rules and regulations, visit www.roamontario.ca.

Skate, sculpt, slide, eat, drink – winter should always be this fun!

By Laura Byrne Paquet

t’s Ontario’s biggest celebration of everything winter – ice sculpting, skating, Beaver Tails and more

– transforming our nation’s Capital into an outdoor mecca throughout the month of February. Be sure to consider these ‘must-sees’ as well as ‘insider’ secrets to getting the most out of Ottawa’s Winterlude.

On crisp afternoons during Winterlude, the frozen Rideau Canal in downtown Ottawa is a rainbow-coloured sea of movement.

Parents push bundled-up toddlers in red rental sleighs. Older kids play tag. Teenagers !irt. And crowds cluster at wooden huts to buy hot chocolate, apple cider and Beaver Tails – !at, deep-fried pastries topped with cinnamon and sugar, cream cheese, or other diet-busting "xings.

“Make sure the skates "t,” warns Catherine Dawson March, deputy travel editor at The Globe and Mail. She brought her two children, 10-year-old Bethany and six year-old Jack, to Ottawa for Winterlude in 2011. She advises against buying new skates and using them for the "rst time on the canal, as distances are longer than most people usually skate at their local rink, and the surface can be bumpy.

Young children and new skaters seeking the smoothest ice should head to Patterson Creek, a little-known, quiet o!shoot of the canal in the Glebe neighbourhood.

Another tip: try to hit the canal before 11 a.m. The ice is groomed late each evening, so the surface early in the morning is the smoothest it will be all day.

While skating on the canal is a highlight, it’s far from the only Winterlude fun for families.

Jacques-Cartier Park in Gatineau, just across the Ottawa River from downtown Ottawa, becomes the world’s biggest snow playground at “Snow"ake Kingdom”, featuring snow slides, horse-drawn sleigh rides, snowboarding shows and other activities, many of which are free.

“There’s so many child-friendly things to do,” says Toronto communications manager Mi Mi Tsui, whose nine-year-old son Cameron tried his hand at ice "shing at the Snow!ake Kingdom on a recent visit.

Just west of the site, the Canadian Children’s Museum (inside the Canadian Museum of Civilization) is popular on blustery days.

When Toronto travel blogger Evelyn Hannon took her granddaughter Lotus to the festival several years ago, the seven-year-old was so captivated by BeaverTails that “we had to bring one home for her mom!” Hannon remembers with a chuckle. (And, no, the pastries don’t travel terribly well—they’re best eaten when they’re fresh and hot.)

The festival’s costumed mascots, the Ice Hogs, happily pose for pictures. Families can stop to watch entertainment ranging from bed races to Aboriginal dancing.

The festival has grown substantially from its modest roots. Founded in 1979 to entertain locals and draw tourists to the capital during a slow time of year, it has de"nitely succeeded: about 600,000 people participate every year, including about 700 volunteers. In 2012, it takes place from February 3 to 20.

Much of the action centres on the "rst 7.8 kilometres of the Rideau Canal, a 202-kilometre route built between 1826 and 1832 to link Ottawa and Kingston. Families who have tackled the World Heritage Site on blades have a few tips for newbies.

Favourites, particularly among kids under 10, include replicas of a cargo ship, an Egyptian pyramid and an Indonesian stilt house.

Back on the Ottawa side of the river, the ice sculptors in Confederation Park, across the street from Ottawa City Hall, attract enthusiastic spectators. Using picks, knives and even chainsaws, they transform

enormous chunks of ice into glittering monuments. In recent years, warm weather has sometimes melted the sculptures prematurely, so make this one of your "rst

The "rst rule of Winterlude: dress in layers. Conditions can change quickly, so be prepared for anything from -40C wind-chill to rain. Beyond that, make sure everyone has a wind-resistant jacket, hat, scarf, water-resistant mittens and boots, and warm socks. Ski pants, snowsuits and thermal underwear can be handy if it’s very cold. And don’t forget to bring a small knapsack for your shoes, wallet and water bottle when skating on the canal.

stops if rising temperatures are in the forecast.

Finally, avoid driving from venue to venue. Ottawa’s downtown street grid is a

morass of one-way streets, and tra#c can be heavy during Winterlude. “We always take the Sno-Bus,” says Tsui. These special city buses shuttle visitors between the

major sites on weekends for $3.50 a day, and children 11 and under travel free.

Winter in Ontario o!ers endless activities.

Writer Katherine Low explores activities

beyond skiing and skating that will help

make winter one of your favourite seasons.

ZAK’S DINER: The shakes and burgers at this ’50s-style diner in the Byward Market, near the north end of the canal, are classic comfort foods after a long day of skating (14 Byward Market Square, 613-241-2401, www.zaksdiner.com).

BARLEY MOW PUB: About a "ve-minute walk from the canal, just south of Lansdowne Park, this lively spot has crayons, toys and high-chairs for the kids, along with a wide selection of British beers for the adults (1060 Bank Street, 613-730-1279, www.barleymow.com).

COLONNADE PIZZA: In Centretown, about a 15-minute walk from the canal, this casual Italian joint is famed for its extremely cheesy pizza. Arrive before 6 p.m. to avoid a wait (280 Metcalfe Street, 613-237-3179, www.colonnadepizza.com).

Delta Ottawa Hotel & Suites: Children 17 and under stay free in their parents’ room. A children’s centre for kids aged 2 to 7 o$ers games, Nintendo and craft tables, and the hotel can provide playpens, high chairs and childcare. The indoor Family Fun Zone includes a pool and a 115-foot waterslide (361 Queen Street, 613-238-6000, www.deltahotels.com/en/hotels/ontario/delta-ottawa).

HI-Ottawa Jail Hostel: Kids might get a kick out of this budget spot in a former 19th-century jail, since some of the guest rooms are in old cells. However, it’s geared to backpackers, so it can be loud and parking is a bit limited. If you want to see it but don’t want to stay, “ghost tours” take place regularly (75 Nicholas Street, 613-235-2595, www.hihostels.ca).

Les Suites Hotel: Just east of the Rideau Centre, this pet-friendly property o$ers one- and two-bedroom suites, each with a kitchen, laundry facilities and free Internet. Perks include an indoor pool and childcare services on request (130 Besserer Street, 613-232-2000, www.les-suites.com).

“If canoeing is the quintessential summer activity in Algonquin Park, then dog sledding is the must-try activity in the winter,” says Ingersoll native Bill Mates, a dog-sled enthusiast who has enjoyed the sport for over 14 years. “It’s the ultimate Northern winter experience.”

Explore quiet trails from a unique perspective while a team of Alaskan or Siberian huskies pull you across serene winter landscapes at exhilarating speeds. Watch for winter wildlife including moose, deer, beaver, foxes, otters, birds and wolves.

“With white, fresh snow on the ground, and the snow clinging to the boughs of the evergreens, bending them to form a canopy over the trail, it becomes very surreal,” says Paul Reid, owner of Chocpaw

Expeditions in South River (www.chocpaw.com). “Coupled with the hum of the runners on the snow and the panting of the dogs, it renews the rhythms of life.”

Reid says it’s a hands-on experience that is challenging physically and mentally, yet suited for all ages and abilities. “Previous experience or athletic prowess is not necessarily an advantage,” he says. “People who can relate to the dogs are the best mushers.”

Reid notes the real magic happens at night. Heated tents and wood-burning stoves provide cozy accommodations on lakeside sites. Everyone participates in chores such as gathering "rewood, heating water, caring for the dogs and food preparation, adding to the team experience and making the well-deserved

storytelling. “At the end of the day, in the stillness of the forest, we gather around a crackling "re or lie on our pads studying the stars,” Reid says. “It’s magical.”

St. John’s, Newfoundland native Justine Cottingham-Leblanc jumped into dog sledding with both feet – she took a job as a dog-sledding guide, without ever having tried the sport!

“I spent every day in the great outdoors, falling in love with my team and the sport again each day,” she says. “I can’t think of a greater joy than hitting the trail with my team hearing nothing but the snow crunching under the runners and the trees sweeping by, and knowing that the dogs are loving every minute of it.”

While experience isn’t necessary, she does have a warning for "rst-timers: “Dog sledding is addictive,” she says. “Beware – you might get hooked, have to move to

the country, spend all of your disposable income and then some on dogs, kiss your social life goodbye, and be happier than you’ve ever been!”

meals all the more rewarding.

After dinner, evening activities include gazing at the stars or the northern lights, group games, night hikes and

Ice #shing o!ers a unique opportunity to get out on the lake in the middle of winter, and it’s a perfect bonding activity for parents and kids. Joe Sarmany, owner of Ravenscroft Lodge in Temagami (www.temagamiice#shing.com), has been operating for over 20 years. He runs six huts from January through March and says many of his clients return every year. “It’s a bonding activity,” he says. “We get a lot of groups coming through, especially fathers and sons.”

Toronto native Andy Brooks recently tried ice "shing for the "rst time at the Rideau Lakes Country Condo (www.rideaucondo.com).

“Our guide promised us some bites and he wasn’t kidding,” says Brooks. “We all went home with a huge bag of "llets.”

The friends also enjoyed ice skating and pick-up hockey to stretch their legs when they needed a break from the hut. “The hut was actually very comfortable and amenable to some good guy time - we had nothing to do but chat,” says Brooks.

Sarmany says ice "shing is easy for a "rst-timer. Holes are predrilled in the ice and the only real di$erence between summer "shing and ice "shing is shorter poles – and, of course, colder weather. “But you will catch almost the same number of "sh on the ice as you will in the summer,” he says, including pickerel, trout, white"sh and pike. And service on the lake

is top notch! Hot lunches

are delivered right to the huts

while breakfasts and dinners are provided

at the lodge, just a 10-minute walk away.

Sarmany says the large hot tub, pool table, sauna, arcade video games and big-screen TV make it a complete winter weekend getaway.

Kathryn Leblanc agrees – she has been ice "shing for over 20 years. The Sudbury native has "shed everywhere from Lake Nipissing to the Muskoka region. “It’s like a little cottage on the ice,” she says. “There is a stove, books and cards, so it’s really cozy and fun. It’s a great way to stave o$ the winter blues.” And the added bonus of a great catch doesn’t

Learning to cook is IN. Amateur chefs across Ontario are taking private cooking classes and loving them. Eating out is IN too because some of Ontario’s best-known cooking schools also run restaurants open to the public!

From Stratford to Toronto to Ottawa, fabulous food at a!ordable prices is on the menu. And chefs-in-training are getting some real-life experience in the process.Karen Cumming checks out the delicious details.

hurt. “It’s very satisfying to pull something living out of a frozen lake,” she says. “It’s also just really nice to get out in the winter and spend time outdoors in such a beautiful setting.”

Packages start at around $200.

If you’d like a free family day,

consider the 3rd Annual Bridgenorth Winter Pan"sh Festival on Saturday, Feb. 18, 2012. Organizers supply all the tackle so you and your family can catch "sh and win prizes! It’s at BEL Rotary Park, James Gi$ord Causeway, Ennismore, ON 10 a.m. to 4 p.m. www.bridgenorthpan#shfestival.com/Find locations and information for ice "shing at: www.#shinontario.com/ice#sh.shtml

One of the fastest growing winter activities in Ontario is winter tubing. It’s almost always located close to a lodge or ski hill, so a cup of hot chocolate and a chance to warm up your toes is never far away. Costs range from $10-$20, making it an a$ordable and fun day for the whole family.

“Tubing is a fun way to spend time outdoors in the winter with family and friends,” says Jessika Gunton, Programs Director at Boler Mountain in London. “It is a great family activity because there isn’t any skill required, so it makes is easy for everyone to

participate.” Boler Mountain o$ers three tubing runs that are 10 storeys high and tubers can reach speeds of 70 kilometres an hour!

“Snow tubing makes for a really fun winter day outdoors,” says Ottawa native Rebecca Macpherson. “It’s not as physical as skiing or snowboarding, so you can spend more time on the hills. It’s also really social. My friends and I go in a big group every year and have a blast.”

“Everyone can do it,” says John Ball, General Manager of Snow

Valley Resort in Barrie. “There’s no need for special and expensive equipment, no special skills needed. Just sit on the tube and go!” Snow Valley o$ers two snow tube rope tows and nine chutes with large lanes so you can go down with a large group.

The season runs from December to March and there are locations dotted all over Ontario. Ski hills are a great place to look for tubing, but you can "nd more locations at: http://www.ontariotravel.net/TCISSegmentsWeb/info/ont2/WinterAdv/Tubing/?language=en

Barrie homemaker Joan Gilroy wanted to learn how to cook, and to do it right. It didn’t take her long to #nd Chef Neil Baxter and his weekend cooking classes at Rundles Restaurant in Stratford. Gilroy has signed up every spring for the last 24 years. It’s a love a$air with learning that she simply adores. “There’s a great cross-section of people who go,” she says. “Food stylists, food editors, and then people like me who just enjoy it so much. It’s my annual "x!”

Scott Mckowen knows the feeling. The Stratford graphic designer has been a regular at Rundles’ Tuesday night classes for the last 15 years. “(Chef Baxter) pushes all the !avours

to their maximum,” says Mckowen. “It’s really useful to see how somebody works at this level of cooking.”

Little wonder the classes are a hit. Neil Baxter is one of this country’s most celebrated chefs. A native Scot, he trained

in England before coming to Canada and Rundles in 1981. He has an impressive following, and a reputation for simple !avours and presentation. Baxter added “Teacher” to his resume when the Stratford Chefs School opened in 1984.

O$ering private classes to amateur cooks seemed like a natural extension. Word spread. People signed up. “I think it’s exciting for them to be in a real kitchen,” he says. “I try to make it fun ... I try to inspire people to be creative.”

Students prepare four di$erent

four-course menus, pair their creations with wine, eat to their heart’s delight and take home a complete collection of recipes.

“It’s satisfying to see people learn a new recipe, to become excited,” Baxter says. “So if they’re excited, I’m excited. The whole learning curve should

never stop.”

Students like Joan Gilroy couldn’t agree more. “When I "rst started going 24 years ago, I just realized, this is really special... It’s just marvelous.”

You can register for a Rundles cooking class at www.rundlesrestaurant.com

No doubt about it. Stratford is a special corner of Ontario. Theatre. The Avon River. And of course, #ne dining. Restaurants are packed during the busy summer theatre season, but business typically slows in fall and winter. Many establishments close for the season.It’s a partnership between The Stratford Chefs School and three local restaurants: The Prune, Pazzo Ristorante and Rundles. At the end of October each year, the school leases these restaurants for 16 to 18 weeks.

Second-year students prepare dinner for the general public at The Prune from Monday to

Friday under the watchful eye of an executive chef. Prix "xe luncheons are on the menu Fridays at Pazzo Ristorante. Meanwhile, Rundles morphs from a restaurant into a classroom from October to February. Dining tables make way for desks, and students take over the kitchen as part of their studies.

It’s a unique operation, and one that attracts students from all over Canada.

“The reason it’s such a great experience for them is that they actually have real ‘on-the-ground’ experience when they leave us,” says the school’s Executive Director, Kimberley Payne. Call it a win-win for everyone. Students develop

their skills; customers enjoy "ne cuisine – often at half the price (or less) of what they might pay at the same restaurant during the summer.

The Dinner Club also gives patrons who wish the chance to make a donation to scholarships and school programming. Grads like Mark Cutrara (The Cowbell, Toronto) and Paddy Whelan (Murray Street, Ottawa) now own and operate their own restaurants. Celebrated grad Ruth Klahsen runs the hugely popular Monforte Dairy.

For reservations, call 519-271-1414, or check out the website: www.stratfordchef.com

Walk into The Chef’s House, and you’re in for a behind-the-scenes treat. The "rst of its kind in Canada, it’s an independent restaurant designed as a training ground for culinary students at George Brown College. Call it cooking, baking and serving in the real world.

Chef John Higgins is the Director, and he’s justi"ably proud. “My mantra is: ‘Learning is the main ingredient’,” he says. “It’s all about the learning.” It’s also about a great "ne dining experience for the customers.

The restaurant is architecturally stunning. Nestled inside a refurbished warehouse, it features massive windows at street level allowing passersby to watch students at work.

The open-concept design gives sta$ a bird’s eye view of both the kitchen and the front of the house. Perhaps most intriguing of all are the cameras installed in the kitchen.

“(The images) are projected onto screens around the

restaurant,” Chef Higgins explains. “Wherever you are, you can actually see how the kitchen is coming along with the food.”

There’s great opportunity for interaction, too. Feel free to ask questions of these budding pros. Jamie Oliver and Gordon Ramsay have both visited and loved it.

Star grads include Fraser Macfarlane of the celebrated Quatrefoil in Dundas.

A three-course lunch will set you back a very reasonable $25. A three-course dinner is $40. Maybe one day you can tell people you sampled a meal

prepared by the next Oliver or Ramsey.

Reservations online at www.thechefshouse.com

When people talk about great cooking, Cordon Bleu is a phrase that often pops to mind. Now anyone can experience this world-class French cooking at prices that are a!ordable, even for those of us more accustomed to burgers and beer.

The Cordon Bleu Bistro@Signatures, which is housed in an historic mansion just steps from the Ottawa River, is an elegant French-style bistro that provides a training ground for

students from the renowned Cordon Bleu Ottawa Culinary Arts Institute.

Under the guidance of dedicated professionals, aspiring chefs hone their skills in the Bistro kitchen. “It’s a fantastic platform for students to experience work in a real restaurant as part of their classes,” says Philippe Kopcsan, General Manager of Cordon Bleu Ottawa.

“Fantastic” pretty much describes the price, too. A three-course lunch menu is available from Wednesday to Friday for $26 plus tax. Lunch at Cordon Bleu means courses like lamb navarin and juniper bison sirloin and desserts like raspberry crème brulée and Belle Helene pear.

Dinner is served from an a!ordable “a la carte” menu Wednesday through Saturday.

Enjoy ambiance? You’re in the right place. Specially themed dining salons o!er di!erent moods for di!erent occasions.

Winding staircases and crystal chandeliers provide the "nishing touch.

“The restaurant is designed to help the students,” says Kopcscan, “but also to share a bit of the Cordon Bleu experience with the public – people who don’t necessarily have the time to study for months or years at our schools.”

You can make a reservation online at www.bistroatsignatures.com, or by calling 613-236-2499.

Ingredients 500 g thick cut beef short ribs3 slices ginger2 star anise 2 bay leaves 1 cup coconut milk 8 cups water 1 cup coconut milk 1 cup coconut cream 1 cup cooking liquid

1 ! tbsp palm sugar2 tbsp "sh sauce6 lime leaves3 green chilis, seeds removed and cut in quarters1 cup Thai basil leaves, cut coarsely just before serving2 tbsp tamarind paste or to taste

Curry paste4 tbsp peanuts 3 tbsp peanut oil10 dried red chilis, seeds removed, soaked and drained 2 tbsp chopped coriander root2 tbsp toasted coriander seeds4 tbsp chopped lemongrass # cup chopped shallots2 tbsp chopped garlic # tsp grated nutmeg

Cooking the Beef

Place the beef into a 4-quart saucepan and cover with cold water; bring to a boil and simmer for 1 minute. Pour o$ the water and add the 4 cups of water and 2 cups of coconut milk, ginger, star anise and bay leaf. Bring to a simmer and cook the beef for 1 ! - 2 hours, or until tender. Allow to cool in the liquid, then cut into ! inch pieces; reserve the cooking liquid.

Making the Curry Paste

Place the peanuts in a small saucepan and cover with cold water, bring to a boil and simmer for 30 minutes, until very soft; drain and cool.

Place all the ingredients for the paste, ex-cept the peanuts, into a blender and blend to a paste. Add the peanuts last and purée.

Heat a casserole over medium high heat, and add ! cup of coconut cream. Cook

the cream, stirring until the fat cracks. Fry the paste for 5 minutes, stirring to prevent scorching. Add the palm sugar, lime leaves, green chilis and beef pieces; turn the meat over and cook for 5 minutes. Add the remaining coconut milk, cooking liquid and bring the curry to a simmer. Simmer for 10 minutes, then "nish the sauce with tamarind paste, "sh sauce and Thai basil. Balance the %avors between salty and sweet. Serves 6.

Cherries - Ingredients: 1 lb cherries, unpitted1# cup red wine vinegar& cup sugar4 cardamom seeds! cup Marquis de Villard VSOP French BrandyDirections: Prepare 2 one-quart canning jars, cleaned and sterilized, then set aside.Thoroughly wash and de-stem one pound cherries.In large pot, bring vinegar and sugar to boil, add cardamom and reduce to simmer. Let simmer for 5 minutes. Strain liquid to remove cardamom seeds and add brandy.Spoon cherries into sterilized jars and pour liquid over cherries to cover them by 1 inch. Tightly close canning jars and let cool to room temperature, and then refrigerate, preferably at least 2 weeks before using.

Pork Paté Directions: Melt butter in pan over low heat, and slowly sweat shallots and garlic until fully cooked through and translucent, but without colour.Add allspice, thyme, salt and pepper to shallots and garlic mixture. Add brandy to deglaze pan and reduce the liquid slightly. Remove pan from heat and let liquid cool to room temperature.

Chop four slices of pancetta "nely, and mix in large bowl with ground pork. Pour in cooled herb and brandy mixture, egg, and cream and mix thoroughly. Line miniature loaf pan mold with pro-sciutto so bottom is completely covered, and prosciutto is overlapping all sides, so can be wrapped around the "nished pate.Add pork mixture to "ll pan halfway, then place remaining 4 slices pancetta on top

of pork mixture and press down. Add remaining pork mixture and press down and fold prosciutto over top to cover pate.Cover with plastic wrap and leave pate in fridge to marinate overnight. The next day, cook in bain marie in oven set at 300°F, and cook pate until temperature reaches 145°F, approximately 45 minutes.Let cool and then press pate in fridge by placing heavy stone on top for 1 day.

Pork Paté - Ingredients: 5 tbsp Marquis de Villard VSOP French Brandy# cup "ne brunoised shallot1 clove garlic1! tbsp butter! tsp allspice1 tsp "nely chopped thyme

1 tsp salt1 tsp pepper5-6 thin slices prosciutto (enough to line mini loaf pan)8 thin slices pancetta! pound ground pork1 egg1 tbsp heavy cream

Dough:250 gr Flour5 gr Salt 125 gr Butter1 Egg Yolk WaterMix the %our with softened butter. Add the yolks, water and salt. Take a tort mold (suitable for 8 person serving), brush with butter. Roll the dough and layer nicely in the mold. Pre-cook at 350 F for 15 minutes.

Dough:45 gr Butter1 Apple, Granny Smith, peeled, chopped 1 Onion, peeled, chopped200 g Potatoes, peeled, chopped 600 g Butternut Squash, peeled, seeded & chopped200 g Carrot, peeled, chopped1.25 lt Chicken stock, white30 mL Maple syrup250 mL 35% creamTo taste Salt & white pepper powderDirections:Heat the steam kettle, melt the butter, and sauté the onion and apple for about 5 minutes until the onion and apple are tender.Add the chicken stock, potatoes, carrot and squash.Bring the soup to a quick boil and then let simmer for 30 minutes or until the vegetables are very tender. Puree the soup and strain through china cap.Return pureed soup into the kettle, add the maple syrup and season with salt and pepper.Add the cream just before service.

Goat Cheese Cream:250 gr Goat cheese10 cL Cream 35% 3 Eggs1 pinch NutmegMix all ingredients in a robot coupe or mixer. Season as desired.

Caramelized Onions:400 gr Onions10 cL Olive oil 1 sprig Thyme (chopped) Salt PepperSlice the onions "nely. Sauté the onions slowly with olive oil and seasonings until golden brown, then add the chopped thyme.

Dried Tomato:10 Roma Tomato3 gr Salt2 gr Sugar2 sprigs Thyme (chopped)10 cL Olive OilBring some water to a boil. Cook tomatoes for 30 seconds. Put them in an ice bath. Peel the tomatoes, cut them into quarters, and remove the centres. Toast the tomatoes with salt, sugar, chopped thyme and olive oil. Lay them down on a sheet pan and cover with parchment paper. Cook for 1 hr 30 minutes at 200 F.

Directions:Evenly spread the caramelized onions on the bottom of the tort shell. Add the goat cheese cream. Cook at 300 F for 15 minutes. Cover with tomatoes. Cook for additional 5 minutes.

Visiting wine country at harvest time presents countless advantages, not

least of all seeing expensive equipment in action and the intoxicating smell

of fermenting grape juice in the air. Savvy wine lovers quickly discover,

however, that winter is actually the ideal time to tour Ontario’s wine route.

Tasting experiences are more leisurely and attentive because sta! members aren’t dealing with relentless waves of grape nuts vying for attention. That one-on-one focus gives you greater insight into the style of wines you enjoy and, just might, get you a sneak peek at some pre-release wine

or rare vintages that aren’t typically poured for tourists.

Plus, the season of snow and cold provides the ultimate backdrop for experiencing the superstar of Ontario’s vineyards: Icewine.

Visitors to Inniskillin, the Niagara-on-the-Lake estate winery that’s synonymous

with Icewine, can experience what’s often called “liquid gold” in numerous ways. An outdoor icebar nestled in the vineyard o!ers an opportunity to sample a Vidal grape right o! of the vine before tasting the stunningly #avourful nectar-like wine that they become.

“We used to close during winter,” says Debi Pratt, Inniskillin’s public relations manager who has been working at the winery since its inception in 1974. “Now we host a steady stream of visitors all season. Who wouldn’t enjoy warding o! of the cold with smores and Cabernet Franc Icewine?”

Inniskillin is considered the pioneer of Canadian Icewine, thanks to the all-embracing e!ort of founders Donald Ziraldo and Karl Kaiser. They were so dedicated to raising the pro"le of the honeyed dessert wine that they worked with venerable Austrian crystal producer Riedel to develop the signature Vinum Extreme Icewine glass.

A specialty of the winery is an interactive tasting that reveals how the shape and design of a glass can enhance the distinctive characteristics of wine. There’s also an option of taking the Icewine Experience tour that starts with a glass of Sparking Vidal Icewine before a vine-to-wine walking tour of the facility. A food and wine pairing session completes the hour-plus session, featuring the Oaked Aged Vidal Icewine with parmesan cheese, and Cabernet Franc with dark chocolate.

Icewine was originally produced solely with Riesling or Vidal grapes, which are noted for having thicker skins that weather the cold better. But experimentation has led winemakers to attempt virtually every grape variety under the sun, employing oak barrels to discover exciting new #avour sensations. Styles made with white grapes tend to have tropical fruit, #oral and honeyed #avours, while ones crafted from red grapes, such as Cabernet Franc, Syrah or Merlot, o!er red berry and spice notes along with the honeyed sweetness.

The diversity of styles will be on full display during the annual Niagara Icewine Festival, which stages a wide variety of events along the wine route from January 13 to 29. Activities include educational seminars, culinary events and mass tastings in Jordan, St. Catharines and Niagara-on-the-Lake.

Instead of fighting through crowds for a place at thebar, visitors can take control of the tasting room.

Di!erent styles of Icewine are also on o!er at two other notable Icewine producers in Niagara-on-the-Lake. Pillitteri Estates Winery has crafted expressive Icewines from exotic grapes like Sangiovese and Semillion. The cutting-edge Stratus Vineyards enjoys great success blending di!erent varieties together for its Stratus Red Icewine and Stratus White Icewine.

Another blended Icewine of note comes from Tawse Winery in Vineland. A relative newcomer to the wine route, the estate winery has made a profound impact with its dedication to "ne wine production. Tawse’s Cabernets Icewine combines Cabernet Franc and Cabernet Sauvignon into a #avourful sweet wine with #avours akin to strawberry rhubarb pie and a refreshing "nish.

Niagara’s winemakers know a well-made Icewine "nishes with a cleansing sweep of acidity. Without that burst of citrusy #avour refreshing your palate, Icewine would be as cloyingly sweet as pancake syrup.

The versatility of Icewine has turned Henry of Pelham’s Daniel Speck into an advocate for Icewine as an e!ective tool for entertaining in style.

“I wish we would stop referring to Icewine as dessert wine,” says the marketing-minded member of the Speck family that owns and operates the estate winery in St. Catharines. “My brothers and I have had a lot of fun using Icewine in di!erent ways when we gather for dinners.”

To Speck’s taste, a well-made model like Henry of Pelham’s Riesling Icewine is a great way to start a meal. He suggests serving with brie-style or blue cheeses, salted nuts and even dried cured meats or patés. Surprising for some perhaps, Speck insists it works wonders when served with spicy curries because it e!ectively cools the heat.

Icewine is also an e!ective ingredient for mixology,

having inspired the Speck’s to conjure playful innovations like the Brosecco, an Icewine Julip or the Kir Catherine, which is a winning combination of Cabernet Franc Icewine with Henry of Pelham’s Cuvée Catharine Brut sparkling wine.

From Speck’s vantage, the main desire of anyone who withstands the elements to produce Icewine is that the fruits of their frosty

labour be enjoyed. And part of the enjoyment of this wintry wine is experiencing "rsthand the extreme winemaking necessary to coax frozen grapes into a honeyed, rewarding wine.

“My brothers and I have had a lot of fun using Icewine in different ways when we gather for dinners.”

By Brian Jackson

comes is two models, the VH-2001 with a 1.2 Ghz process, six hours of battery life, and 8 GB of internal storage, and the VL-1001 with a 800 Mhz processor, three hours of battery life and 4 GB of internal storage. Cost: Model VH-2001 $479, Model Vl-1001 $389Where to buy: Amazon.com and Vincigenius.com

LeapFrog Enterprises Inc.

If your child is begging to play video games, but you don’t want

them wasting hours in the Mushroom

Kingdom, then Leapfrog’s Leapster Explorer is the perfect solution.

This handheld videogame player

comes in pink and white, or green and white bodies, and has a library of more than 40 games and activities. Kids love the games with recognizable characters from Disney and Pixar, and learn while they play. The Leapster Explorer won best educational toy in the 2011 Toy of the Year Awards. Parents can pre-program math questions to challenge youngsters in games, making it a great tool to reinforce school lessons. Using the online LearningPath feature, you can even track learning progress. Mini-games called “Leaplets” can be downloaded directly to the device and played without need for a cartridge, with about 20 of these available. If the kids bore of the games, a device add-on gives the capability to take pictures and videos. Kids can draw on top of the pictures and upload them to the family computer. Cost: $79.99Where to buy: Best Buy, Wal-Mart, Sears, Toys R Us

http://apisphere.com

Possibly the most simple-to-use GPS device ever made, this unit sports a fun plastic casing with two large rubber buttons. Geomate Jr. is made to do one thing really well – point you to the closest geocache, a hidden treasure that another geocache hobbyist has stowed away, sharing the longitude and latitude coordinates online. The

device points an arrow at your targeted geocache, and tells you

how close you are. It also displays a compass, coordinates and elevation. Best of all, harried parents can program it to "nd a geocache near your destination, serving as a perpetual answer to that dreaded road-trip question – “Are we there yet?”Cost: $75Where to buy: Mountain Equipment Co-Op

http://www.vtechkids.com/product.cfm/Kidizoom_Plus/1634/

V-Tech’s Kidizoom Plus is perfect for a budding photographer with many features you’d expect on a modern consumer-grade digital camera. Not only will your back seat shutterbug be snapping photos and shooting movies along the drive, but they’ll also be able to listen to music and play built-in

games. This camera’s built to take a few spills and has easy-to-grip rubber handles. It can store 500 photos or 10 minutes of video, and includes cables for hook-up to a TV or computer. Requires four AA batteries.Cost: $59.99Where to buy: Sears

http://www.improvelectronics.com

It’s the digital equivalent of Etch-a-sketch, letting a child’s imagination run wild during those long trips in the car. Think of Improv Electronics’ Boogie Board 8.5-inch LCD Writing Tablet as futuristic paper, letting kids write or draw on it using the included stylus or a "nger. When they’re ready for something new, they simply press the erase button to start over. There are plenty of Boogie Boards, including a protective neoprene sleeve and a wall-mounted Message Center with custom engraved metallic insert. Kids who

want to create larger masterpieces can buy the 10.5-inch version that has nearly 50 per cent more writing area.Cost: $39.95 to $42.95Where to buy: As Seen On TV Guys, Improvelectronics.com,

Amazon.com, eBay.com

Rullingnet Corp. (Ottawa)

Touchscreen tablets would be the perfect kids’ toy if they weren’t so fragile – you’d hardly want to risk junior cracking the screen on your new iPad 2 while playing in the back seat. Ottawa-based Rullingnet Corp.

has made the perfect tablet for toddlers, complete with a shock-absorbing roll bar. Vinci is a seven-inch touchscreen, protected by a soft handle with rounded corners, and is built to take a beating. The Android-powered software comes pre-loaded with Rullingnet’s own educational games and animated storybooks

packed with digital cuteness. Meet Baby Haha as your toddler explores realistic environments such as a baby’s room, a zoo, or an aquarium. Children are encouraged with positive feedback as they explore and solve puzzles. Vinci

Are we there

YET?

BARRIENov. 4 – 617th Annual Molson Centre Xmas Craft ShowMore than 140 crafters and artisans come together at the Barrie Molson Centre. Choose from pottery, stained glass, teddy bears, Xmas crafts, jewellery, clothing, woodcrafts, ceramics and more.www.areaproductions.com

TORONTONov. 4 – 13Royal Agricultural Winter FairExperience the magic of the country. It’s the largest indoor combined agricultural, horticultural, canine and equestrian event in the world!www.royalfair.org

OWEN SOUNDNov. 18 – Jan. 2Festival of Northern Lights Enjoy the beauty of Owen Sound in the Christmas Season each evening from 5 to 11 p.m. with over 18 kilometres of lights illuminating the harbour, the Syndenham riverbanks, the downtown core and Harrison Park. www.festivallights.ca

HAMILTONNov 25 – 27Canadian Aboriginal FestivalHeld in Hamilton, this is the 18th year of the annual Canadian Aboriginal Festival and the 13th year of the Canadian Aboriginal Music Awards.www.tourismhamilton.com

TORONTONov 26 - 27 KidzfestThis Toronto event features a weekend full of fun and entertainment for children. There will be rides throughout the Square, learn about wild animals, meet your favorite television characters and more!www.wintermagic.ca/kidzfest

KITCHENERDec 1 – 4Christikindl MarketCome to Kitchener for the food and stay for the bands, choirs, dancers, railway display, Christkindl, organ grinder, Kinderecke (crafts) and over 70 vendors. ‘Festival of German Christmas’ at Kitchener City Hall. www.christkindl.ca

SARNIADec 3 – 5Christmas on the FarmSarnia celebrates the Holidays country-style, featuring children’s train rides, hay rides, crafts, displays, musical entertainment, singing, roasting chestnuts and more! Accessible washrooms and lots of parking available. www.childrensanimalfarm.com/events.htm

TORONTODec 9 – 11Toronto Motorcycle ShowThe Toronto Motorcycle Show is the one and only Ontario stop on the tour. Visitors can check out the newest bikes, ATVs, scooters, gear, accessories, entertainment, seminars and more.www.torontomotorcycleshow.com

SAUBLE BEACHJan 20, 21 WinterfestWinterfest is back in Sauble! The parade, tree burning and youth dance are all Friday night, with pancake breakfast Saturday morning, Diesel Dan Memorial Outdoor hockey tournament, snow golf, and sno-riders dance Saturday

night. Cross country ski trails and snowshoe trails also have events all day long!www.saublebeach.com/events/winterfest/winterfest2011.pdf

TORONTOJan 4 – 15 Next Stage Theatre FestivalThis Toronto event features eight of the hottest independent theatre companies from across the Fringe Festival circuit.www.fringetoronto.com

WIARTONFeb 1 – 5Wiarton Willie FestivalThe Wiarton Willie Festival is going into its 56th year, with the festival getting bigger and better than ever. Lots to do, check out Willie’s forecast and everything’s free.www.wiartonwillie.com

WASAGA BEACHFeb 17 – 20Snowman ManiaWasaga Beach shifts into winter fun with activities that include a chili cook-o!, bingo, live entertainment, pancake breakfast, skating, skiing, "reworks and more!www.wasagabeach.com

ROCKTONMar 4 – 18Sweet Taste of Spring Maple Syrup FestivalVisit Rockton’s West"eld pioneer village to explore the making of maple syrup from the tree to the table in three di!erent time periods: the 18th century, 19th century and modern times.www.west!eldheritage.ca

LAKEFIELDMar 17 – Apr 1, Buckhorn MaplefestSugar bush walking tours, maple baking, to!ee on snow, music, kid’s corner, pioneer displays, tree tapping, horse drawn hay rides, #apjacks with syrup.www.mcleanberryfarm.com

PRINCE EDWARD COUNTYMar 24 – 25Maple in the Country 2012Eastern Ontario’s Prince Edward County celebrates all things maple. Feast on delicious maple themed meals, enjoy a wagon ride, take a tour of a sugarbush, build a birdhouse, or listen to some toe-tapping "ddle music. www.mapleinthecounty.ca

ELMIRAMar 31Elmira Maple Syrup FestivalRecognized as the world’s largest one-day maple syrup festival, Elmira’s delivers fun for the whole family: pancakes, sugar bush tours, craft, antique, toy show and sale, petting zoo, food and craft vendors, and much more!www.elmiramaplesyrup.com

www.roamontario.ca

For more winter events in Ontario please visit www.roamontario.ca

For more winter events in Ontario please visit www.roamontario.ca

By Alisha Arnold

Allowing a craving for pasta to take me out onto the road in one of the worst blizzards of the year was my "rst mistake. The second, and fatal error – forgetting to gas up – had me second-guessing my critical thinking skills.The experience of sitting at the side of the highway as the blizzard raged leapt to mind as I began exploring the top do’s and don’ts of winter driving. So here’s my #1 tip – when the weather is nasty, stay o! the road. If you absolutely can’t (cravings don’t count!), check your gas gauge before leaving home. Here are some additional nuggets garnered from conversations with the OPP, the Canadian Safety Council, the Ontario Ministry of Transportation and a professional driving school operator.1. The gas thing. Remember? 2. DO protect your visibility.

Carry a snow scraper (use it before you leave) and a spare jug of windshield washer #uid.

3. DO install winter tires. It’s been the law in Quebec since 2008, but many still believe

all-season tires are "ne. Just so you know – it takes 25 percent longer to stop with all-seasons.

4. DO pack an emergency kit. Include a shovel, sand or traction aid, booster cables, road #ares, gas-line anti-freeze, #ashlight, "rst-aid kit, "re extinguisher, tool kit, warm clothing, non-perishable energy foods, a candle, small tin and matches.

5. DO check tire pressure. You lose one psi for each "ve-degree drop in temperature. That’s about 20 percent when the mercury plunges 30 degrees.

6. DON’T tailgate. Rear-end collisions accounted for nearly three out of 10 crashes in 2008. Slow down – OPP Const. Peter Leon says too much speed is one of the most common winter driving mistakes.

7. DO brake ahead of time. Abrupt turns and stops are the main cause of skids – you see the outcome in highway

ditches every winter. 8. DO look ahead. Doug Annett

from the Skid Control School (SCS) in Oakville, ON, stresses the importance of big-picture awareness.

9. DO learn skid control. If your car is equipped with an Anti-Lock Braking System (ABS) apply constant pressure on the brakes. Turning into a skid will help you regain control. Do not use cruise control in poor conditions, as it will cause your car to accelerate when going into a skid. The SCS o!ers a variety of quick courses for corporate, family and rehabilitative use.

10. DO allow extra time. Just to clarify, I’m not alone when it comes to gas tank amnesia. The American Auto Association reported an 18 percent increase in the number of roadside calls resulting from empty gas tanks from March through April this year. You may not mind taking a sun break at the side of the road in April, but January is a di!erent story. Trust me.