just for canadian dentists 2013-01 january february

hot in dubaiicy cool inniagara

inside: Continuing dental eduCation CalendarPublications Mail agreeMent #41073506

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where will you meet? lillehammer / napa valley / athens / halifa x / maui >>

+ snowy nOrWaY+ iCEWinE infused+ practice SaLES+ 10 photo tips

wina VISA gift card! SEE pagE 37

January/February 2013 just for canadian dentists 3

FeatureS

12 ice ice baby Winter wonderland at the Niagara Icewine Festival

31 discover Dubai Opulent, audacious…and much more

ColuMnS

10 photo prescription Top travel photo tips

16 practice management Rural practice can’t get a break

17 motoring Racing a “crap-can”

26 the hungry dentist Icewine-infused marshmallows

28 the thirsty dentist Winter crush

35 the wealthy dentist Practice selling tips

January/February 2013 ContentS

dePartMentS

5 January/February mix

19 CE calendar

36 classifieds/at your service

37 sudoku

38 small talk with Dr. Angela Demeter

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dentistsj u s t f o r c a n a d i a n

life + leisure

january/february 2013

Publisher Linh T. Huynh

editor barb Sligl

art Direction bSS Creative

Contributing editor janet Gyenes

editorial assistant adam flint

Contributors Timothy a. brown Dr. Holly fong Michael Defreitas janet Gyenes Manfred Purtzki Dr. Kelly Silverthorn Dr. Derek Turner Cover photo b. Sligl

Senior account executive Monique nguyen

account executives Lily yu Wing-yee Kwong

Production Manager ninh Hoang

Circulation fulfillment Shereen Hoang

Ce Development adam flint

Sales, Classifieds and advertising In Print Circulation Office 200 – 896 Cambie Street Vancouver, bC V6b 2P6 Canada Phone: 604-681-1811 fax: 604-681-0456 email: [email protected]

Just For Canadian Dentists is published 6 times a year by jamieson-Quinn Holdings Ltd. dba In Print Publications and distributed to Canadian dentists. Publication of advertisements and any opinions expressed do not constitute endorsement or assumption of liability for any claims made. The contents of this magazine are protected by copyright. none of the contents of the magazine may be reproduced without the written permission of In Print Publications.

In Print Publications200 – 896 Cambie Street Vancouver, bC V6b 2P6 Canada

www.justforcanadiandentists.com

Printed in Canada.

want to reach us? check out our website!

cover photo: It’s winter in Norway, and Norwegians revel in the white stuff—from skiing to après-ski

aquavit sipped fireside in Norefjell, at the Quality Spa & Resort Norefjell lobby lounge. Story on page 5 + 6.

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Former coach of Norway’s gold-medal-winning alpine ski team, Marius Arnesen, is the Ski Director at Norefjell.

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s t y l e | f o o d | s h o w s | f e s t i v a l s | p l a c e s | g e t a w a y s | g e a r …m i xw h a t / w h e n / w h e r e > J a n u a r y / F e b r u a r y

new year new trips

F r o m t h e e d i t o r

It’s the new year, and traditionally that means new resolutions, new ideas, new discoveries, new trips…time to try

something new!so, where are you planning to take

off to this year? What remains uncharted? Where will you rack up air miles in the coming months? Will you go north or south, east or west?

how about north and east…to experience a Nordic winter…and skiing in Norway (page 5)? You might run into members of the national alpine ski team and the former Olympic gold-medal-winning coach…Or how about sampling authentic aquavit in Oslo (page 6)? It’s one surefire way to ring in the new year.

back across the Atlantic, here in Canada, there’s plenty of ice and snow to relish—and another sort of liquid gold to quaff. so stay close to home and make your way to the Niagara Icewine Festival. On the shores

of lake Ontario and the quaint streets of Niagara-on-the-lake, you’ll sample Canada’s best in terms of wine, locavore food and chic style (page 12).

If that’s just too much of the cold-and-wet white stuff, then how about the dry-and-gritty desert sands of Dubai (page 31)? From skyscrapers and seven-star (yes, seven stars) luxury to camel rides and old-school souks, this middle East fantasy land is a must-see mecca for the avid traveller. beneath its opulent, audacious and sometimes downright ostentatious façade lies a surprisingly different Dubai…

And don’t forget about our “Pay it Forward” column. We want to share your stories of giving back to the communities you’ve visited. Tell your volunteerism experience in the magazine. Reach us at [email protected] or through justforcanadiandentists.com.

[email protected]

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clockwise from top Whet your appetite at the

happening scene of the Niagara Icewine Festival.

Ontario’s wine country has plenty to offer in winter—

swirl, sip, sample, spa, stay…

Winter in Norway…is awesome. It’s a season to revel

in, outdoors in the snow, not indoors. Here, at Norefjell, just over

100 km from Oslo, you can ski (1,010 m of alpine descents and 120 km of nordic trails),

snowshoe, skate, and even learn to kite-ski (and, if you must stay inside, there’s a 16-metre-high climbing wall…in the resort lobby). Après ski, soak your limbs in the hot pools/jacuzzis at the Wellness SPA. Your stellar view: some

40 square kilometres of pristine, snow-blanketed Norwegian wilderness—

almost to sea level from your mountain-top perch…

cOOlget-away

MAKE PLANS NOW TO ATTEND ONE OF NORTH AMERICA’S PREMIER DENTAL CONVENTIONSODA’S ASM 2013 – MAY 2-4 METRO TORONTO CONVENTION CENTRE, SOUTH BUILDING

In 2013 the Ontario Dental Association’s Annual

Spring Meeting will be held in association with the

Canadian Dental Association. Now in its 146th year,

the ASM attracts in excess of 10,000 dental professionals

every year from across Canada, the United States and

internationally, to learn, network and share best practices.

The exhibit floor features close to 600 booths showcasing

the latest in innovations and solutions in the dental industry.

Friday, May 3 Features Keynote Speaker, Author and frequentguest on the Dr. Oz Show – Dr. Michael Roizen, Chief WellnessOfficer, The Cleveland Clinic – speaking on a topic that many of usare preoccupied with and we spend our money on in a variety ofways – all in the pursuit of staying healthy and youthful. This is whyyou need to hear from Dr. Roizen on the mechanics of RealAge andYou: The Cleveland Clinic Experience on Controlling Your Genes. Hewill define for us. the scientific principles of aging and you will beable to describe how to help yourself to stay healthy and youthful.

He has spoken widely on the topic on many high profile TV shows we all know and love,such as, Oprah, Today, 20/20, Good Morning America and Canada AM to name a few. Heand Dr. Oz write a daily syndicated newspaper column which appears in over 130newspapers across the U.S.

Opening Keynote Thursday, May 2 featuring Comedian andTV Personality – Rick MercerRick Mercer chronicles, satirizes, and ultimately celebrates all thatis great and irreverent about Canada. His top-rated, award-winning CBC show, The Rick Mercer Report – which routinelytramples even its American counterparts in the ratings – featureshis trademark rants, hilarious (and informative) fake newscasts,commercial parodies, and comic encounters with famousCanadians, talking about Canada.

Clinical speakers you can look forward to at ASM 2013 includeDr. Gordon Christensen, Dr. Jeff Brucia,

Dr. Jim Grisdale, Dr. Ron Jacksonto name a few…..

Preliminary Guide – available in January 2013www.oda.ca/asm

FEATUR ING KEYNOTE SPEAKERS

ODA_ASM13_HalfHorzAd_7x4.75:Layout 1 12/5/12 10:15 AM Page 1

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Ski in, ski out. Mid-hill is NorefjellHytta (hytta being “hut”), where you can stay or just stop for a lunch break for the hearty soup buffet.

Norefjell’s resort’s main lobby sports chalet chic and a waffle station.

January/February 2013 just for canadian dentists 76 just for canadian dentists January/February 2013

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Laissez les bons temps rouler!

“Let the good times roll” isn’t just a mantra in

New Orleans, it’s a state of mind, whether you’re cheering for the Saints (Who Dat!), listening to jazz on Frenchman Street, riding the St. Charles streetcar, or sipping a Sazerac at the famed Carousel Bar & Lounge in the Hotel Monteleone.

In her book, In the Spirit of New Orleans

(Assouline, 2012), Debra Shriver peels back the layers that make the Crescent City inimitable, plus it’s an ideal primer for first-time visitors who plan to get the full-on spirit of revelry in NOLA: Mardi Gras.

“Fat Tuesday” falls on Feb. 12, but the parades and partying start in early Jan. (with a break for Super Bowl XLVII on Feb. 3). Revelers won’t be so lucky as to catch a string of the handmade glass

beads (imported from the former Czechoslovakia or Japan) thrown from floats since the 1920s (now plastic), but plenty of Mardi Gras pomp and ceremony is still intact. “Throws” include doubloons, plastic cups and beads, and musicians such as Harry Connick Jr. and Troy “Trombone Shorty” Andrews will join the Krewe of Orpheus float in Feb. 11 parade, along with more celebs. $45; assouline.com —J.G.

J a n u a r y / F e b r u a r ym i x

Scent of a man Banish the cloying whiff of artificial fragrances in favour of Delirium Candles’ soy wax candles, guaranteed to suffuse a room with masculine scents like tobacco, black pepper and moss. Choose from brawny blends like Samurai Woods, which infuses incense and sandlewood with citrusy berga-mot, or Blue Absinthe, which en-tices with a potent mix of vetiver, basil, rosemary, and intoxicating absinthe. $47.99, homewerx.ca —J.G.

claSSic cool American fashion designer John Varvatos knows a good pairing. He put his stamp

on footwear creating covetable Converse kicks, and continues to turn heads by outfitting rock icons in his ad campaigns.

Known for his wabi-sabi style, Varvatos first teamed up with Swiss watch brand Ernst Benz in 2008 on

the Great Circle Chronoscope watch. Now, two limited edi-tion timepieces—in Vintage White and Olive—have been

added to the sophisticated collection. A 47-mm case, sepia numbers, rectangular pushers, and

straps featuring signed buckles showcase Varvatos’ edgy el-egance. Flip the timepiece over, and the exhibition back reveals the signature self-winding chronograph movement that’s all Benz. From $6,800, johnvarvatos.com —Janet Gyenes

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SKi it It’s the world’s largest ski jumping arena (the site of last year’s World Championships) and has the

steepest alpine fall within the Nordic countries. At the top you’re on a seemingly endless plateau where

360-degree views almost reach to Oslo, over 100 km away (one member of the über pop group a-ha has a cabin in the nearby, neverending wilderness). From here, go off-piste or ski down the 1952 Winter Olympics downhill run. Stop at the NorefjellHytta halfway for a Ringnes brew or aquavit and fortifying soup buffet with accoutrements galore (norefjellhytta.com).

It feels like the Alps, but uncrowded. This is where Fridtjof Nansen, the formidable Norwegian explorer (and scientist, diplomat, humanitarian, Nobel Peace Prize laureate) who braved the North Pole, trained in the 19th century. It’s also where the Norwegian alpine ski team trains…and you may just bump into the hotdog skiers (like the Norse-god-like Aksel Lund Svindal) on the slopes or post-training in the spa. And, although this was once known as the place only good skiers came, the saying now goes “It’s good for families and Danish people.” So, expect to bump into plenty of Danes getting their mountain fix (albeit on green runs!).

It’s also an ideal meetings getaway, close to Oslo’s international airport yet tucked into reindeer country. Plus there’s the Wellness SPA, with traditional Scandinavian steam rooms, saunas, cold plunge pools, hot jacuzzis (indoors and out) and even a foot bath to soothe those tired post-ski feet (norefjellsparesort.no). Ahhh…

Oh, and add gourmet cuisine, cooking classes, a skating rink, night skiing and over 100 km of nordic/cross-country skiing trails to the mix. It’s a resort destination with a true taste of the winter wonderland of Norway (norefjell.com). —B. Sligl

snowboundin Scandinavia

Aquavit is de riguer

in Norway, après ski—and anytime. Add

another Norwegian icon, Edvard Munch,

and you get this premium aquavit.

Snow doesn’t stop

any Norwegian. locals just fortify with a Kvikk lunsj

and Ringnes…

The sleek Scandinavian

style of the Oslo Operahuset is even

more stark and stunning against

snow.

Sip + sample.

Aquavit + open-faced herring sandwiches =

ideal Norwegian nosh.

sip When in Norway…you must sip some akevitt or aquavit, the national drink cheered to for any celebration, after a meal, or just because…Made of potato and caraway seed, there seem to be as many varieties as snowflakes in a Norwegian winter. At Café Sorgenfri (cafesorgenfri.no) there’s a dedicated Akevittmeny or aquavit menu (I counted 73, from Oslofjord to Løitens single-cask aquavit), including a

premium brand named for—who else?—Edvard Munch. Its lovely amber colour comes from the Norwegian tradition of aging aquavit in oak barrels, giving it a darker, golden hue. Another Norwegian twist is Linje or “line” aquavit, in which oak barrels of aquavit are sailed on ships back and forth across the equator before being bottled. Apparently, something about the movement, humidity and fluctuating temperature produces more flavour and accelerates aging…Whatever kind of aquavit, try it with food, as at Café Sorgenfri, where a tasting sampler pairs different varieties with herring open-faced sandwiches. snack Another must-try is Kvikk Lunsj (literally “quick lunch”), the tastier version of the Kit Kat. Created in 1937 (pre-dating Kit Kat by two years), it’s the go-to snack for Scandinavian sports enthusiasts. Run into Norwegians on a nordic ski, and you’ll likely find the iconic chocolate bar in their backpacks. And, if not a Kvikk Lunsj, then a Ringnes beer will do… sample The Oslo Opera House (Operahuset; operaen.no), right on the waterfront at the edge of the Oslo Fjord, is a sleek example of Scandinavian design. Walk atop its snow-covered roof to take in its many angles and views. But, then, inside, amidst the linear and curvilinear shapes, have a bite at Argent restaurant (restaurantargent.noen), where locavore Norwegian cuisine is celebrated. Try cod from Møre (with creamed red beets and smoked peanuts) or red-deer roundsteak (with homemade game sausage), then cloudberry clafoutis (with Snøfrisk creamcheese sorbet with thyme). Nyte! Enjoy! And for more on Norway + Oslo, go to VisitNorway.us and VisitOslo.com. — B.S.

cool nordic nosh

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OLYMPiCS 2022? There’s speculation that Oslo and its environs, including Norefjell (or Lillehammer; see page 19), may put in a bid for the 2022 Winter Olympics. Let’s hope so, because, really, there may be no better place to host the winter games… Norge = vinter!

8 just for canadian dentists January/February 2013

WE LOVE WiNtEr GEtAWAYS tO tHE trOPiCS… A great beach is assumed. But what else sways your destination choice—cost, diving, surfing, luxe factor? For me, it’s the food. Yet it’s been a dining disappoint-ment on past tropical trips, until a foodie friend advised, “The restaurant scene in Grand Cayman is amazing.”

There are more than 200 eateries in the Cayman Islands. Serious competition elevates everyone’s game. And the locale provides a seafood paradise—lobster, conch, squid, yellow-fin tuna, wahoo, red snapper, grouper and mahi mahi. One misty memory of Cayman seafood: tuna foie gras appetizer (at Blue).

Many restaurants feature “Sea Sense” sustain-

ability accreditation, and some, like Brasserie, even boast ownership of their own fishing boats and gardens. Even the beef we ordered (at Blue Cilantro) on the island was great, as was the pasta (at Agua). As for chicken, feral flightless birds are everywhere in Cayman—except for most menus. And I still have dessert daydreams that vacillate between sticky toffee pudding (at Calypso Grill) and key lime pie (at Rum Point Club).

And I’m happy to share… Here are my go-to eateries, hot spots that, first, are recommended by at least two local foodies, and then vetted by me (unless otherwise noted). The resulting

grueling dining regimen added nearly five pounds to my aging frame, which triggered a further grueling workout regimen upon my return. (What can I say, my editor exacts a high degree of commitment.)

SEVEN-MiLE WONDErS Most visitors stay along Seven Mile Beach or disembark at the adjacent cruiseship terminus in George Town. Here, the must-try eateries are Brasserie, Casanova and La Dolce Vita. Along Seven Mile Beach sample the fare at Luca, Agua, Blue, Regazzi and Blue Cilantro. There’s also the upscale shopping area known as Camana Bay, with another two highly recommended establish-ments, Abacus and Artinique (at which I didn’t actually dine).

Farther afield, there’s the Grand Old House, a few-minutes’ drive south of George Town, which has a long history and seems to be where every Cayma-nian bride plans to be married. Morgan Harbour, a $20 cab ride north of Seven Mile Beach, has three hot spots. Osetra Bay is the fine-dining nouveau-cuisine choice (dinner only), while Calypso Grill has a semi-formal island scene and Morgan Harbour offers edgier decor, staff and music. Then, well north of Seven Mile and highly recommended by multiple locals, are Ristorante Pappagallo and Cracked Conch Restaurant (although I didn’t make it that far!).

ruM ruN Less-frequented Rum Point is across the vast North Sound from the West Bay/Seven Mile Beach area. The Rum Point Club has an evening arrangement with Red Sail Sports to shuttle diners via 60-foot catamaran. The star-lit cruise back is per-fect…but capping the bacchanal week with the seven-course

dinner at Blue by Eric Ripert in the Ritz-Carlton is even better. Dining indulgence does not get much grander than this.

Given the foodie focus of this trip, my view of the Cayman hinges on the dining. The beach and weather are somewhat secondary. Really. Nevertheless, Grand Cayman surpasses high expectations on all fronts. I will return. And the next trip will likely coincide with the local culinary festivals going on come January, including the Cayman Cookout (caymancookout.com), hosted by Ripert with guest chefs like Anthony Bourdain. Taste buds tingling… —Kelly Silverthorn

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you’ll probably want to take as much heavy artillery as you can fit into your luggage. And if you plan to document the interiors of cathedrals in Quito then you’ll definitely need a tripod. Read my last column, “In the bag,” in the November/December 2012 issue for more details.

4. A few mustsTake out adequate travel insurance for you and your camera gear. Read the policy care-fully to see what is covered. some insurance policies cover lost or stolen equipment while on location internationally. That means you can buy an equal replacement wherever you are and the insurance company will reimburse you when you file your claim back home. You will most likely need a local police report.

but try to take two cameras or camera bodies with you, especially if you’re head-ing off-the-beaten-track. If you can’t afford another DslR then buy an inexpensive point-and-shoot or borrow a friend’s camera. because, if you’re in the galapagos Islands, you don’t want to be without a camera…

5. Ask firstWhen you reach your destination it’s best to relax for a day to let your body and mind catch up with the new time zone. use this downtime to familiarize yourself with the location. Visit the nearest tourism information centre, explain your photography interests

and ask where to get certain shots. look through local picture books and postcard racks to get shooting ideas (locals know the best spots). Pick up a map and do a dry run with your shotlist, making changes and adding best shooting times (am or pm) after each item on the list. Then, after a good night’s sleep, start your serious shooting the next day.

6. Seize the momentRemember that photo days start 30 minutes before sunrise and end when you go to sleep, so utilize the entire day. shoot land-scapes and building exteriors in the early morning and late afternoon. save interiors, food, details and portraits (in open shade) for the midday (10am to 2pm). Above all, remember that serendipity plays a major role in travel photography. You never know what you’re going to run into, so always pack heat. Preset your camera controls based on your subject matter so you’re always ready to grab that quick shot.

7. Thanks for the memoryEither travel with tons of memory cards (1 gig per day if shooting normal jpeg and 6 gigs per day for RAW), or make sure you have a way of downloading your images at the end of each day (laptop or image storage device). Always leave your hotel room with clean memory cards. Trust me, after serendipity, having enough memory is the next most

import aspect of travel photography. Also, make sure you start each day with full battery power and/or backup batteries.

8. Bad weather…neverDon’t stash the camera if the weather turns bad. Remember that it’s part of your experi-ence so document those hurricane winds or monsoon-flooded streets. Flower close-ups and landscapes (without sky) can look great on overcast days. Wet streets at night and colourful umbrellas in China or Japan are a photographer’s dream. Then there are all those architectural details and interior shots.

9. High and lowspice up your shots by seeking out high and low vantage points. how many overhead gondola shots or street scenes shot from cobblestone level have you seen lately? Try setting your camera for continuous frame shooting and preset your exposure, aperture and focus distance (two feet) manually. Place the camera on the cobblestone in san marco square and sprinkle a few kernels of corn on the stones about two feet in front the lens. When the pigeons pop in to feed press the shutter release.

10. Take a breakDon’t miss the destination because you were too busy shooting. After shooting stand back and enjoy the scene. Travelling isn’t all about “getting the shot,” so make sure you take the time to appreciate why you’re there.

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Seize the moment: The volcanic landscape of Hawaii is even more dramatic at sunset. Here, the Mauna Kea volcano on the Big Island was photographed using a 17 – 35mm wide-angle zoom at 20mm, f9 and 1.3 sec using a tripod. To capture such a scene, you need to stay vigilant until the end of the day (6). So, ask first (5), brave the weather (8), and stash some extra memory and battery power (7). And, then be sure to take a break (10) and enjoy that view.

Don’t wing it:above An extended trip to Guatemala demands preparation, both in terms of your general itinerary and photography. Figure out what you’re most interested in capturing. Is it the cuisine, jungle-scape or market scene? Keen on getting some close-ups of the locals? Pack that zoom, like the 24 – 70mm medium telephoto lens used here to capture a young girl on her mother’s back, wrapped in colourful rebozo or shawl. This photo was shot at 70mm, f8 and 1/200 sec. right The same zoom lens is almost de riguer in the Galapagos, where this land iguana was photographed on Islas Plaza close to sunset. The photo was taken with the same 24 – 70mm medium telephoto zoom set at 70mm, f11 and 1/250 sec.

Send your photos and questions to our

photography guru at feedback@

inprintpublications.com and your shot may be featured in a future

issue!

p h o t o p r e s c r i p t i o n m i c h a e l d e F r e i ta s

Everyone has a dif-ferent view about traveling and the same is

true for photography. however, the following “should do’s” will help your travel photography.

1. Why go there?“Winging it” has its advantages, especially on long trips. but “winging it” on a seven-day Peru adventure can quickly become “helter skelter.” good travel shots require a fair bit of pre-trip planning. First consider why, out of all the places in the world, you picked this particular destination. Was it the people, cuisine, history or art? Regardless of the reasons, make sure you incorporate them into your photography. If the country’s cuisine played a major role in your decision then make sure you don’t shoot only landscapes.

2. Before you go, be sure you knowOnce you figure out the “why,” it’s time to plan the where, how, what and when of shooting the things that interest you. Research websites, brochures, travel guides and tourist bureaus then prepare a shotlist of must-get images. You can always modify the list as you go, but at least it’ll give you a starting point and keep you on track.

3. What to pack?Your shotlist and interests will dictate the equipment you’ll need. There’s no reason to pack a heavy telephoto zoom lens if you’re planning to shoot mainly cuisine and local markets. however, if you plan an African safari,

top-10 tips

Michael DeFreitas is an award-winning photographer who’s been published in a wide variety of travel publications. With his initials, MD, he’s been

nicknamed “doc,” making his photography prescriptions apropos.

The new year calls for reflection on how to improve your travel photography

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here is southern Ontario, on the Niagara Peninsula. And, more specifical-ly, stratus Vineyards, where it’s all about the soil, location and climate—as with any terroir.

stratus sits on 62 acres at the south-eastern edge of the Niagara lakeshore sub-appellation, and this spot, it seems, is just right for growing particular grape vari-eties, from Cabernet Franc and malbec to gewürztraminer and Viognier.

The snow drifts

may be hip deep, but this wine coun-try exists because of the relatively temperate climate (thanks to the moderating effects of lake Ontario) and glacial soil. And, geographically, the Niagara Peninsula is actually south of bordeaux.

stratus is even “…drawing compari-sons to the boutique cult wineries of Napa Valley,” as The Globe and Mail has noted, calling the winery an “eco-wonder.”

This is sustain-

able low-yield viticulture. stratus has the distinction of being the first fully lEED-certified winery in the world. Think reclaimed wood and steel, recycled materials, energy-efficient, natural light, and even geoexchange heating/cooling technology…mak-ing it one of the most sustainable wineries in the world. Oh, and it’s super sleek and stylish. The minimal modern design and art evokes the

eco-chic mindset (stratuswines.com).

sample a flight of assemblage wines (the name stratus, after all, speaks to the layers in blended wines as well as clouds and soil). Or, perhaps more fitting in the snowscape, go for the Ice Duo, in which you can taste the balance of intense sweetness and acidity in the signature stratus Icewine White and Red. Then, before continuing on the icewine trail, pick up some gorgeous

“We try to bottle the farm here.” It may be the wine canada’s most known for. After all, we have the necessary winter temps needed for those frozen grapes. Icewine has long been a treat in Germany (since 1794) and Austria, but canada now leads in world production. True icewine is pressed from grapes that have frozen right on the vine, and the magic number for grapes to maintain that frozen state of concentrated sweet-ness is -8° c (see page 28 for more on icewine). To see the puckered-fruit-ball bunches, there’s no better spot than in the field, so to speak, at the annual Niagara Icewine Festival. Over three weekends in January you get an up-close look of the winter wonder of this liquid gold. All in the mix: gala dinners, icewine tastings and menus, outdoor street stalls in the towns of Niagara-on-the-lake and Jordan Village, ice sculptures, live entertainment and some very popular icewine marshmal-lows roasted over open fires…

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upcycled pieces re-imagined from old wine barrels…candleholders, napkin rings, and even a bundle of vine branches for the hearth.

stratus is definitely not alone in stellar wines and style. Farther down the peninsula on st. David’s bench is the inspiring and trend-setting Ravine Vineyard (ravine.com).

The fifth-gener-ation, family-owned farm dates back to 1802. After marvel-ing at the old-school

farmhouse (restored to its original charm as closely as pos-sible), nosh on a locavore lunch in the bistro, where gourmet poutine provides hearty and happy fodder.

Of course, the roasted beet and chèvre salad or bri-oche burger (topped with local aged cheddar, smoked bacon and jalapeño) is best paired with Ravine wines—sand & gravel Cabernet Franc, Estate Reserve unfiltered Chardonnay and

Riesling Icewine.The next must-

stop winery is con-sidered the pioneer of Niagara—and Canadian—wines, especially when it comes to icewine. Inniskillin started in the ’70s and has grown into the icewine winery (in-niskillin.com). There’s a tasting bar, demo kitchen and bou-tique, where you can even get Riedel glasses designed just for Inniskillin. You can also chow down here at the market grill, where

Sample icewine where it’s grown and harvested amidst ice and snow on the edge of the Great lakes in Ontario’s wine country. And, while on the Niagara Peninsula, you’ll also find some fabulous local fare—from icewine-infused marshmallows to an icewine-inspired cocktail that includes…bacon. The NIAGARA IcEWINE FESTIVAl has it all…

>>

It’s a mix of old and new at Ravine Vineyard, where a century-old farmhouse sits alongside the swish, modern Bistro that serves up gourmet poutine and stellar wines.

STORY + PHOTOGRAPHY BY barb SLigL



A gourmet take on poutine at Ravine

Vineyard goes great with the cab

Franc. Oh yes.

Frozen grapes at Inniskillin.

Tuna-and- beet bite-sized

treat at the Niagara Icewine Festival.

Wine tasting outdoors on Queen Street in Niagara-on-the-lake.

On the shores of lake Ontario.

All signs lead to wineries in Niagara-on- the-lake…

Don Ziraldo, co-founder of Inniskillin, with a batch of frozen grapes.

The stunning tasting room (with artwork by Richard Halliday) of LEED-certified Stratus Vineyards.

At the Flash and Panache cocktail night.


Chef David Penny incorporates the winery’s Vidal and Cab Franc icewines into the menu. During last year’s Icewine Festival, Chef Penny was serving up a warm Vidal-infused apple tart.

some of the other food-and-wine pair-ings found at the fest: campfire chili, with Trius Vidal Icewine from hillebrand Winery; toffee pudding cake with hinterbrook’s Vidal Icewine; braised chuck taco with salsa and Cabernet Franc Icewine from Jackson Triggs; and “train wrecker” beans, infused with the Zweigelt/merlot blend from konzelmann Estate Winery.

The most popular treat at the 2012 festi-val may have been at Peller Estates Winery, where crowds happily toasted massive ice-wine-infused marshmallows (some 5,000 of them, according to Chef Jason Parsons) over open fires at the edge of the snowy 25-acre vineyard (peller.com). Or, even simpler (and my fave)…roasted chestnuts back at Ravine.

Throughout the fest there’s food, food and more food to sample, like the bite-sized samplers at the outdoor stalls set up on historic Queen street in Niagara-on-the-lake—from icewine-infused lamb sausage to icewine-marinated tuna on beet. Oh, and more icewine (from 28 wineries!) as accompaniment.

It’s definitely a foodie/oenophile scene, although those who don’t know Vidal from Viognier happily puff steamy breath and stomp the snowy block right alongside, only occasionally escaping to browse inside the cute boutiques on either side of the street.

An even better escape? The wine-based treatments (think vinotherapy facial, using grape-seed extracts, or a wine wrap) at the shaw Club spa just down the street (niagarasfinest.com/properties/shawspa). Post treatment, it’s time to bundle up again and trundle through the pretty town towards the lakeshore, to settle in fireside at the harbour house hotel (niagarasfinest.com/properties/harbourhouse). Of course, there’s a wine-and-cheese hour, if you must continue sampling (I did).

After a brief warm-up it’s back out for more festivities…especially the don’t-miss Flash and Panache icewine cocktail competition. shaken, stirred or muddled, it’s all about local mixologists incorporating icewine into a glass.

The winner last year? The “I-swine-Tini” by stone Road grille, with bacon-infused scotch, Pillitteri gewürztraminer icewine and a splash of cranberry cocktail…plus crispy bacon as garnish.

And that winning establishment, the

stone Road grille restaurant (stoneroadgrille.com) in Niagara-on-the-lake, is itself a destina-tion, getting in on all the local wine action. but be warned, it’s perpetually packed, especially during the fest.

so come early and feast on the constantly changing menu with recommended local pairings. One mouth-watering sample: confit leg and pan-seared breast with foie gras cro-quette, guanciale cassoulet, roast fingerlings and icewine-braised cabbage…paired with stratus 2010 Red Icewine.

Yes, we’ve come full circle back to stratus. Everything here really does start with those layers…from the soil and clouds found on the Niagara Peninsula to the blend of wines that come out of it all and are showcased at this fest amidst ice and snow. smack your lips and sip.

if you go

Discover icewine in this winter wonderland at the 2013 Niagara Icewine Festival, January 11 – 27; niagaraicewinefestival.com. For more on Ontario wines and what to see/do/sip/sample in the Niagara region and beyond, go to winecountryontario.ca and ontariotravel.net.

JFCD_Ad_Print.indd 1 12-10-17 8:40 PM


practice management timothy Brown

Running a rural practice can yield some unusual experiences…as with this story about a client. he’s a dentist

who owns a practice in rural Canada, and he called me this past October, very upset and frustrated.

A recent graduate joined his practice in June of 2012. Due to a number of mitigating factors, there was a substantial backlog of dentistry to be done, and this recent graduate, who was very young, ambitious and capable, stepped in and produced extremely high production figures in a short period of time.

Essentially, this dentist, in a four-month period from June through september, produced $600,000 in gross income. This did not include the income generated by the hy-gienist. If we do the math, it’s simple. based

on $600,000 in fees with a commission rate of 50%, this new graduate earned approxi-mately $300,000 in a four-month period.

Now, the story gets really interesting. In October, in more remote, rural Canadian settings, winter is fast approaching. The first snowfall is imminent. The nights are longer and days shorter. sometimes a dark forebod-ing of what is to come sets into the minds of those not accustomed to northern climes.

At this time, this recent graduate ap-proached the dentist owner and asked for a raise, from 50% to 60% commission. The owner refused to do so on the basis that they had only been working together for four months. As a result, the associate ten-dered his/her resignation.

This type of resignation is an extremely

rare occurrence. I don’t know of any new graduates in the last three to five years who have generated $600,000 in four months of work because of a backlog of patients need-ing care—and then resigned.

There was no mistreatment here, no over-treatment—just much work to be done because of the remote location of the prac-tice. The circumstances are clear: good insur-ance, good people, good industry, no other dentist there for some time, and my client who could not fully attend to the practice.

The result? An associate who basically stepped into a very lucrative work situa-tion. Then, after tapping out four months of work, the associate wanted a raise. When the owner denied it, the associate tendered his/her resignation. Their agreement called for 60-days’ notice; instead, he/she gave two weeks’ notice and left.

my questions are:

• Whatdoesthistellusabouttoday’sgenera-tionandtoday’sdentalgraduates?

• Whatdoesthistellusabouttheirabilitytoenjoy the rural and remote sensibilities of Canada?

• Howdowerecruitthesepeople?• Howdoweretainthesepeople?

Clearly, there was enough financial reward for the associate. There was enough work and the book is still full of many more months of procedures. my client is in a des-perate situation; he needs to suddenly re-cruit again and he’s asked our firm to assist. It’s not an easy task. We anticipate weeks or months where there is no dentist in the office. We’re looking for locum dentists to cover in the interim, but patients will once again go unserved. staff will go unpaid as no procedures will be performed. staff will be sent home and the cycle will repeat itself.

To sum up, a new graduate makes $300,000 in 120 days and quits. given that, how are we going to serve the future needs of the Canadian population if money is not enough of an incentive? I have concerns about the dental profession’s ability to manage the needs of rural and remote Canadians when money is clearly not enough. It’s a serious quandary and yet I seem to have no viable solutions. Do you?

being an associate in rural and remote Canada

an unusual caseTimothy A. Brown is the Broker of Record and CEO of ROI

[email protected].

For more inforamtonFFor more information : www.russellanthonywealth.com

Over 80 years of financial services experience

Providing peace of mind and financial freedom to pursue your dreams

Russell Anthony Wealth Management Group is a part of TD Waterhouse Private Investment Advice. Russell Anthony Wealth Management Group consists of Russell Chew (Vice President, Investment Advisor), Anthony Chow (Vice President, Investment Advisor), Vivian Lu (Associate Investment Advisor), Joyce Lee (Sales Assistant), and Ivy Chen (Sales Assistant). TD Waterhouse Private Investment Advice is a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. – Member of the Canadian Investor Protection Fund. ®/The TD logo and other trade-marks are the property of theare the property of the Toronto-Dominion Bank or a wholly-owned subsidiary, in Canada and/or other countries.

Anew road-racing series is sweeping North America—promising copi-ous track time, close competition,

and crap-can affordability. ChumpCar has been like Viagra to us former racers. sadly, I hadn’t desired competition on-track since Westwood’s demise in the mid-1980s. Now, with ChumpCar, I can’t get enough—and my wife isn’t sure what to make of it.

Real Racing, Real Tracks, Real cheap cars is ChumpCar’s tagline. In just its third season ChumpCar will hold 65 events at 44 race venues across three countries. more than 8,000 drivers among 1,800 teams will compete. ChumpCar even has a New Year’s Eve race/party/extravaganza scheduled at the laguna seca track. (Finally, a New Year’s Eve kazoo with my name on it…)

Real Racing: holy Toledo bat girl, the race weekends offer every car 14–25 hours of competition. These events draw up to 125 cars, all competing in the same class! You’ll race in all weather and light condi-tions. Expect the usual road-racing comple-ment of corner marshals, control flags, roll cages, helmets, harnesses, etc. Passing occurs everywhere—occasionally with a little paint exchanged. At typical ChumpCar events ~20% of the drivers are competing in their first-ever race.

Real Tracks: Any American road course you’ve longed to challenge, ChumpCar likely visits. Did I mention laguna seca? Other u.s. tracks on my bucket list: sears Point, Road America, Virginia International, Road Atlanta, sebring and Daytona. In Canada, ChumpCar runs at Calabogie, shannonville, gimli and grand bend. mexico boasts two ChumpCar ven-ues, including the only city street course to date.

Real cheap cars: ChumpCar is beater, a.k.a. “crap-can,” racing. Every would-be ChumpCar must satisfy the organizers that it is indeed a $500 beater. Fail the $500 test, and you’ll cop so many penalty laps that resistance is futile. Popular steeds are deadbeat VW golfs and honda Civics or positively nasty miatas, mR2s, RX-7s, Datsun

Zs, mustangs and E30 bmWs. Weird/eclectic stuff is intermixed too: Volvos, minivans, Taurus shO, ex-cop cars, mercedes Diesels, Trabants.

You’ve likely deduced Real Teamwork is also critical. key to the success of ChumpCar has been the requirement for

four or more Team drivers per event.

Everyone is on deck for

pit stops—two to re-fuel and two more to tango the driver change. Any $500 beater pushed at racing speeds for 14-plus hours will need a few spares and tools on hand. Engine and/or tranny swaps are not un-heard of to achieve a race finish.

While more traditional circuit rac-ing teams have aspirational/assertive names like Rocket motorsports and bullett Racing—ChumpCar teams feature a lighter, more self-deprecating slant: Finger Tight Racing, squirrels of Fury, Team Nomomoney, Tachophobic. Often ChumpCar Teams need to add an arrive-and-drive race driver for longer events or if one of their regular ped-dlers becomes unavailable.

Which is precisely how I came to be competing as a driver with shO Daddy Racing. like bridge, they needed a “fourth”

to be eligible to play in the stumptown sweet sixteen. This race is run over two days on the 12-turn, 1.97-mile Portland International road-racing circuit.

shO Daddy’s Ford Taurus is not usual race material, being a rather large, heavy, four-door sedan with front-wheel-drive. The original shO (super high Output) version of 1989–91 had a 220-hp Yamaha-designed and -built V-6 engine, and top speed (when new) of 143 mph. In the rain, a powerful,

heavy front-drive car is relatively flattered. (Perhaps you’ve heard it rains some in the Pacific Northwest?)

shO Daddy Racing formed from four Portland-area members of the nationwide shO Club. They’ve amassed an impressive record of top-10 finishes—and already quali-fied for the season-ending Chumpionship round. I’d like to think it was my widely-ac-claimed competition pedigree that landed me that available sweet sixteen shO Daddy seat. but, the truth is, I was the only driver organized enough to ship them the $700 cost-share by the entry deadline.

I did get the opportunity to walk the Portland circuit prior to the race. however, my first chance to drive either the track or the shO Daddy was once 60 cars took the green flag in the pouring rain. hardly ideal.

SHO Daddy racingmy sweet sixteen ChumpCar debut

motoring dr. kelly silverthorn

Dr. Kelly Silverthorn is Just For Canadian Dentists’automotivewriter.Hetriestokeeponeconvertibleand/or one track-day car in the family fleet.

aDrenaLIne ruSH… Dr. Silverthorn’s debut in “crap-can” #89 at Chump-Car’s Stumptown Sweet Sixteen…on Portland International’s road-racing wet circuit. Booyah!

bRIAN D. kROll


Within three minutes the race was red-flagged as six cars were off-

track, two of which needed tow trucks for crash damage. The blind, off-camber back “straight” (misnomer!) was particularly daunting. summon enough bravery and the old shO can still crest 120 mph twice per lap, every Portland lap. Not bad for a $500 crap-can.

I survived my two-hour saturday debut wet-driving stint, but the shO Daddy Taurus had to withdraw four hours later with clutch dramas. The team boffins pulled an all-nighter to get the old girl ready for sunday’s enduro. sunday began as a dry race, but the rains came in earnest during my two-hour stint. having been the hunted in the dry, we then became the hunter. (Cue ApocalypseNow soundtrack.)

shO Daddy could now out-traction the competition exiting corners—reach higher terminal straightaway velocities—and harry those ahead into yielding the inside line into corners. Our wet-choice Dunlop Direza tires gave great feel for brake lock-up. Oversteer proved easy to catch with the long wheel-base Taurus.

shO Daddy was up to eighth place by the end of my stint. hours later, teammate Daryl was closing rapidly on third. When the checkered flag dropped we were separated from a podium finish/cash payout by just 40 seconds!

Nevertheless, the shO Daddy Team was very pleased with fourth place out of 60 cars. myself, I was over the moon, having such early success after having not circuit raced in almost 30 years. I can’t wait to work my way through ChumpCar’s bucket-list-worthy iconic yet new-to-me race tracks. For now, I’ll use chumpcar.com’s “Connect” forum to reverse-pimp myself out as a versa-tile journeyman arrive-and-driver.

ChumpCar’s endurance format certainly delivers loads of seat time, and a fun team/social setting. And ChumpCar’s $500 capital cost containment strategy ensures a plethora of similarly (in)capable cars dicing evenly—and a sporting ethos that doesn’t take itself too seriously. No surprise at all then, that much like Viagra took North America by storm, so too is ChumpCar. Real Racing, Real Tracks, Real Cheap Cars…and Real Teamwork.

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w inter 2013 + beyond

c ean international guide to cONTINuING DENTAl EDucATION

l i l lehammer / napa valley / athens / halifax / maui … | c a l e n d a r

Looking for a rush this winter? You’ll find it in Norway, where the cold weather is just an excuse for Norwegians to get their hearts racing—

whether alpine and nordic skiing, snowboarding, skating, snowshoeing, kite-skiing, or, um, winter surfing. Even luging headfirst down a tube of slick ice. And in Lillehammer you can join in…rocketing down the Olympic bobsleigh run at over 80 km per hour, experiencing 2.5G forces (and that’s not the max; speeds can reach up to 100 km/hr and riders are subject to up to 3G).

It’s called bobrafting (in a blue rubber box, piloted by a smiling blonde Norwegian lass, no less), and it’s screaming fun 5 . As is all of Norway in the snowy season (see page 5 for more winter wonder). In Lillehammer, though, all the fun is found in one place—and just a couple hours from Oslo.

Right from Oslo-Gardermoen airport, a train (with wifi…so civilized!) glides through the outskirts of the

nation’s capital and into a wintery landscape, past the twinkling lights of sleepy villages and icicle-adorned cabins.

The train deposits you in the centre of Lillehammer 7 , where it’s a short walk to the more-than-century-

old Rica Hotel on the pedestrian street Gågata, lined with stalls 2 , boutiques and cute coffee houses (all with outdoor seating insulated with ubiquitous reindeer furs and skins).

Stop at Nikkers (“knickers,” which are, of course, traditional nordic ski gear) for a Ringnes beer 1 (or stronger akevitt; see page 6). The chalet-chic restaurant 3 serves traditional Norwegian grub, like must-have

fish soup and reindeer stew. Or go more high-end at the bank-turned-restaurant Hvelvet (“vault”) 6 .

Of course, the main draw is the white stuff. And there are five ski centres nearby, with 92 runs (that total 117 km of descent), 45 lifts, six terrain parks and more than 2,000 km of cross-country ski trails. For

the downhill ski buff, it’s off to Hafjell, the main ski resort where most of the 1994 Olympic alpine events took place. Up top via the gondola, among stunted trees with tufts of cotton-candy-like snow clinging to their branches, you’ll see the iconic—and massive—Olympic torch bearer carved out of the facing hillside from the slopes on Hafjell.

And there may be more to discover in those forested hills… This is the land of trolls, and Norwegians take these mythical creatures very seriously. You’ll find a trollskosen or troll forest at the Hunderfossen winter park 4 , where a castle-like fortress is guarded by a giant troll outside and houses many more inside…in some form or other. There’s also an ice hotel here, so sidle up to the frozen bar, order an aquavit and start troll spotting. Or settle in for the night on more reindeer skins… —B. Sligl

For more on Lillehammer and Norway, go to lillehammer.com and VisitNorway.us.

Get adventurous in and around LILLEHAMMER Norway. Here’s what to see and do now in this snowy Scandinavian town—with Olympic credentials. (CE events in Norway are highlighted in blue.)

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F ood and wine just go together. Food and icewine? Yes, indeed. Just check out all the pairings and icewine-

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And at Peller Estates Winery during the fest, it’s the icewine-infused marshmallows that are the crowd favourite (thousands and thousands served). It must have something to with the nostalgia of campfires, the elegant touch of icewine as an ingredient, and actually roasting

the gooey-good treats over an open fire amidst the snowy grounds of the winery.

Want to bring that taste of the Niagara Icewine Festival home? here’s how to replicate the icewine marshmallows from Chef Jason Parsons of Peller Estates Winery Restaurant (a rather well-decorated dining establishment in Niagara-on-the-lake, with a CAA 4-diamond rating, the golden Plate Award from le Clefs d’Or, and an “Extraordinary” rating from Zagat…). Yum! —B.Sligl

gooey goodIcewine-infused marshmallows are a winter treat

INGREDIENTS

¾ cup icewine3 envelopes unflavoured gelatin

¾ cup water2 cups granulated sugar

2/3 cup corn syrup¼ tsp vanilla extract

Icing sugar

IcEWINE MARSHMAllOWS BY cHEF JASON PARSONS

Place icewine in a small saucepan over medium heat and simmer until reduced to 4 tsp, watching closely at the end to prevent scorching; cool. Pour ½ cup water into mixer bowl, sprinkle with gelatin and let stand 10 minutes to soften. Meanwhile, combine remaining water, sugar and corn syrup in a small saucepan, bring to a boil, then boil vigorously for 1 minute. Stir into gelatin mixture with the salt. Beat

with whisk on high speed 8 minutes. Add vanilla and reduced icewine and continue beating two more minutes. Transfer mixture into a 9-inch square pan lined with oiled plastic wrap, using an oiled spatula to spread evenly. Allow to set several hours in a cool, but not refrigerated area. When firm, remove from pan, cut into squares with a lightly oiled knife and toss each square in icing sugar to coat.

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t h e t h i r s t y d e n t i s t J a n e t g y e n e s

winter crushmaking icewine is a sweet struggle

T he parallels between winemaking and high-stakes betting might not seem obvious at first. When it comes

to harvesting grapes for icewine, though, wagering on a narrow window of weather, and getting the frozen fruit off the vines and

into the press, requires plenty of skill and serendipity.

There’s no question that chance played a role in the birth of eiswein near Würzburg, germany, in 1794. An early-November cold snap caused Riesling grapes to freeze on the vine and, in an effort to salvage the precious fruit, it was harvested and pressed while frozen.

That leap of faith was replicated in Canada almost 200 years later, when german immigrant Walter hainle produced North America’s first commercially viable icewine at his eponymous estate winery in british Columbia’s Okanagan Valley, which sits at the 49th parallel north—the same latitude as Würzburg. The grapes were harvested on November 8, 1978, and Canada’s lucrative industry took root.

In Ontario’s Niagara region, which today lays claim to about three-quarters of Canada’s icewine production, karl kaiser, Inniskillin Wines’ co-founder and co-author of “Icewine: Extreme Winemaking,” with Donald Ziraldo, was betting on producing a 1983 vintage when he reserved some vines for icewine. he gambled and lost: the majority of his grapes were gobbled up by birds. The Austrian immigrant later foiled his feathered foes by protecting his crop with nets, and Inniskillin’s Vidal icewines soon garnered Ontario—and Canada—international recognition as a wine-producing region.

like port and sherry, icewine falls into the dessert wine category, though the former are fortified wines. Partway through the fermentation process, those wines are amped up with the addition of brandy (or another neutral spirit), which halts the

fermentation process, leaving the grapes’ natural sugars behind.

In contrast, icewine’s alcohol comes only from the grapes’ natural sugars that become even more concentrated the longer the fruit hangs on the vine. The grapes must endure predators, mould, and freeze-thaw weather cycles, and then winemaking gets even more extreme. In Ontario and british Columbia, the Vintners Quality Alliance (VQA), of which Ziraldo was a founder, sets strict standards for what constitutes an icewine, similar to Europe’s various “appellation of origin” requirements.

grapes must be naturally frozen on the vine and cannot be harvested until the temperature dips to at least –8°C. Even then, harvesting (often done by hand) has to happen fast. If the temperature rises, the ice in the grapes will thaw and dilute the concentrated juice, and if it gets too cold, vines can become damaged. Colder temperatures further reduce the yield of juice, which is already just five to 10 per cent liquid compared to a regular wine pressing, plus it raises the juice’s sweetness level, making it more difficult to ferment the juice.

Icewine alone is an ideal dessert—the concentrated sugars are balanced with the high levels of acidity that are characteristic of cool-climate viticulture, ultimately leading to a complexity of flavours (and texture) unmatched by dessert wines. (For more on icewine sampling on location, see “sip, sample, sparkle” on page 12).

There’s no question: producing icewine is a high-risk venture, a labour of love, and extreme oenology. but when art and alchemy align, the result can be only one thing: a sure bet.

Janet Gyenes is a magazine writer and editor who likes to dally in spirits, especially when discovering something like corenwyn jenever (a gin-like

Dutch spirit)—straight or in cocktails like the “bramble.”

SWEET SIPPERS—TASTING NOTES:fruity: red berries, citrus, melon, apricots

floral: orange blossoms, rose petals

spicy: cinnamon, clove, vanilla

nutty: hazelnut, walnut, pecan

what is { brix } anyway?> The measure of sugar in wine or juice used in North

America.> One degree brix equals 18 g natural sugar per litre.> Icewine produced in bC and Ontario to VQA standards must

be 35° brix or more.

Icewine from Stratus Vineyards in the Niagara Peninsula…Harvested at night in freezing temps between -9 and -11°C, the frozen grapes are pressed slowly using a traditional wooden vertical basket press (to extract more colour), aged briefly in stainless-steel tanks, then filtered and bottled by gravity. The result here: just 568 cases of the 2008 Red Icewine.


t r a v e l t h e w o r l d

Beneath its opulent, audacious and sometimes downrightostentatious façade lies a surprisingly different Dubai

STORY + PHOTOGRAPHY BY miChaEL dEfrEitaS

Practice Valuations - Practice Sales

CURRENT OPPORTUNITIES

Alan Rustom, Broker

[email protected]

www.practice4sale.ca

Toll Free 1-855-310-SOLD

BELLEVILLE AREA

ORTHODONTIC OFFICE – TORONTO

NORTH YORK

ORILLIA

NORTH YORK

Very modern & recently renovated,

computerized office with 4 operatories. Digital X-ray & Pan. Paperless office. Annual production approx. $900K. 1400 active patients. Dentist works 4 days/week.

Well established.

Nicely set-up with high end finishes. Doctor working 2-3 days a week. Ideal for a full time Orthodontist. Current Production $1.1M with potential growth to $2M. Email Alan for details.

Established practice for over 11 years. Same

owner. 3 fully equipped operatories and 1 plumbed. Pan Xray. All equipment in mint condition. Very modern office. Fully computerized. Seller currently working minimal hours. Usually a day or two per week. Annual billing approx. $200K. When working full time office was billing approx. $400K.

2 operatories, established for over 18 years. Owner

retiring. Production was over $600,000. Now due to health reasons, it is $275,000. Ideal for a younger dentist to take it back to previous levels. Won’t last. Priced to sell.

700 active patients, annual production of over

$600K. Fully computerized. Currently run by associates. Ideal for an owner/operator. Located in a busy medical building.

KEELE & LAWRENCE

MEDICAL/DENTAL/PHARMACY – NORTH YORK

ETOBICOKE

TORONTO

WEST CENTRAL TORONTO

4 operatories. This is an office set-

up only with approximately 150 patients. Great potential. Priced to sell. Asking $99,000. Good rent. Long term lease. Owner moving to a practice up north. Contact Alan for details.

Perfect opportunity for an established dentist. Rehab Centre with walk-in clinic, pharmacy, massage therapy, dental office, Chiropractor. All under one roof. Ideal for a more experienced owner who can market and promote this more proficiently and aggressively. Lots of space for growth. Located in a high density area. Email Alan for details.

Recently renovated. 3 fully equipped

operatories. Pan X-ray. Annual production around $650K. Very low overhead and highly profitable.

Located near Allen Road & 401, 3 operatories,

same owner for 22 years. Seller is retiring. Annual production $350K. Fully computerized. Email Alan for details.

Two fully equipped

operatories. Annual production around $425K. Property is also for sale. Excellent opportunity next to TTC station.

(7653)

S S A L L A E S S I A A R P P&

q LOOKING TO KNOW THE FAIR MARKET VALUE OF YOUR PRACTICE?

q TRYING TO OBTAIN FINANCING?

q WANT TO APPRAISE THE EQUIPMENT AND LEASEHOLDS?

An accurate valuation of your practice is an indispensable tool that will help you make the best decisions regarding your practice and career. Meridian Sales & Appraisals not only provides exceptionally accurate valuations, but also provides invaluable advice, often increasing a practice's worth prior to a sale. Sometimes, even slight adjustments in the day-to-day operations of a practice or simple cosmetic upgrades will dramatically increase your practice's value.

Even if you're not contemplating selling your practice in the near future, having a current valuation on hand proves very useful should any unforeseen events happen. If you are thinking of selling your practice and cashing in on your life's work, it is advisable to have a valuation done three to five years before you actually plan to sell. After going through the process of a full evaluation, we can often suggest simple steps to make a practice more valuable prior to a sale.



On the surface Dubai is excessive and materialistic beyond your wildest dreams. most of the typical superlatives used to describe other great cities risk understating this middle East metropolis. It’s like a glitzier, more-over-the-top cross between New York and las Vegas without the slot machines, wrapped in the simple premise that every visitor deserves VIP treatment.

Dotting the city’s ubiquitous crane-studded skyline is the new burj khalifa, the globe’s tallest building, and the world’s six tallest hotels. And it goes without saying that most of Dubai’s lavish hotels push the limits of the five-star rating system. Consistently recognized as the world’s most luxurious hotel, the sail-shaped burj Al Arab hotel, with its gold-leaf décor, fleet of white guest Rolls Royces and four-figure room rates, is affectionately ranked seven-star.

but this desert city’s excess doesn’t end there. Dubai boasts a number of private man-made palm-tree-shaped islands and a host of gargantuan shopping malls, including the mall of The Emirates with its snowy indoor ski slopes and 800 upscale designer stores. And it’s not even the largest mall in town. That title goes to Dubai mall with 1,200 stores. Adding to the city’s extravagance is a dizzying array of five-star dining options, every fast-food franchise known to man, streets clogged with more exotic luxury cars than a James bond film, huge Disney-like water parks and a plethora of hip nightclubs.

however, first impressions aside, beneath the city’s glitzy façade, hidden amid the shiny glass towers and flashing lights, lie surprising vestiges of the old port of Dubai. Flanking Dubai Creek, a winding inlet that divides the eastern half of the city, the old neighbourhood of bastakiya was once the unassuming 19th-century hangout for Iranian merchants and Indian pearl divers. In the early 1980s, developers razed much of the area for new office towers, but concerned citizens lobbied sheihk Zaed II to preserve it. In 1988, he declared bastakiya a uAE heritage site and since then the state has spent millions restoring the neighbourhood’s buildings and culture.

Today, compact bastakiya (about 10 square blocks) is a mini labyrinth of narrow cobblestone alleyways, ancient souks (old markets) and rooftop wind towers that date back to the city’s beginning (the iconic towers trap sea breezes to help cool houses). here, you’ll find the must-visit sheikh mohammed Centre for Cultural understanding. With “Open Doors, Open minds,” as their motto, the centre’s staff strives to raise awareness and demystify the culture, customs and religion of the united Arab Emirates by inviting visitors to morning Q&A sessions with local Emiratis.

At these sessions, visitors can ask any question on any topic of Emeriti life. Topics range from Islam to arranged marriages and everything in between. The centre is also one of the few places in the city still serving authentic traditional Emirati meals and session guests are free to sample an array of tasty Emerati delicacies like Luqaimat pastries with date syrup, sweet khobs khameer flatbread with fennel seed and saffron, and strong cardamom- and cinnamon-scented Arabic coffee.

For an authentic old Dubai experience, explore the district’s narrow alleyways, souks and docks. The spicy aroma of food and

Dubai’s towering marina skyline.

The seven-star Burj Al Arab Hotel near Jumeirah Beach Park.

Bags of fragrant and colourful spices in the Spice Souk.

On a desert safari just outside Dubai.

local cuisine in Dubai incudes

dishes like this pea soup with a falafel.

Jumeirah Beach Park. right commuters in abras on Dubai

creek. above Slippers in the textile souk. below The foyer of

the Dusit Thani Dubai Hotel.

camel Market in Al Ain Dubai.


When it comes to selling your practice, the deal you make is dependent to a large degree on

your negotiation savvy. most dentists do not perceive themselves as skilled negotiators, and are therefore uncomfortable with the negotiation process. As a result, they prefer to hire people to do it for them.

Remember, the purchaser will not invest in your practice unless he/she has estab-lished a relationship of mutual trust with you. People only buy from those they trust.

selling your practice is not like selling a house. The prospective purchaser does not purchase the patient charts, the equip-ment, or the leaseholds. he purchases your income stream. Your practice cash flow is generated from the long-term relationships

you have with your patients and your team. You are asking the purchasing dentist to step into your shoes. so, of course, he needs to find out everything about you.

here are some negotiation tips, as they relate to the sale of your practice.

1. list your objectives >> Put the issues you want to address in the negotiations into three categories:

• the“musthaves,”suchas:“Imusthaveatleast $700,000 for my practice.” Or “I will sell shares rather than assets”

• the“liketohaves”,suchas:“Iwouldliketo have a two-year associateship after the sale.”

• the“throw-aways”:issuesyoudon’tcaremuch about, but may be important to the purchaser and can therefore be used

as bargaining chips for gaining conces-sions on the other issues. For instance, delay the Closing Date to accommodate the purchaser to quit his old position and relocate his family.

2. conduct the negotiations in a cooperative and caring manner >> The purpose here is to establish and maintain that trust relationship. Always show modesty and respect. Compliment the prospect on his career achievements. Create a cooperative atmosphere through optimism and enthusiasm. learn as much as you can about the new dentist by listening more and talking less.

3. always take notes >> Taking notes shows that you are serious about what

negotiating tipsWhat you need to know when selling your practice

Manfred Purtzki is the principal of Purtzki & Associates Chartered Accountants. You can reach him at [email protected].

t h e w e a lt h y d e n t i s t m a n F r e d p u r t z k i

*plus tax & shipping ($10.00/copy)

“A dentist deserves to retire with dignity - and profitably!”

PROFITABLE PRACTICE


lively notes of Arab music emanate from tiny shop doorways, taking you back to a time when traders from somalia, India and Iran swapped goods and tales with the local merchants.

most of the neighbourhood’s partially covered alleyways and narrow streets radiate out from the textile souk near the docks, so don’t worry about getting lost (the district is safe and most merchants speak English). Just follow that music and the chatter of commerce to the textile souk. here you’ll find magnificent bolts of fabric from somalia and Iran, handmade rugs from Iraq and Afghanistan, ornate shishas (hookahs), Indian silks, glittering embroidered slippers and coin-encrusted belly dancing costumes.

before crossing over to the souks on the Diera side of Dubai Creek, saunter over to the bur Dubai abra (water taxi docks) for lunch at bayt Al Wakeel, an Arabic restaurant that has welcomed visitors since 1935. From its expansive patio stretching over the creek, you can watch the abras and dhows crisscross the busy waterway while enjoying some local delicacies such as moutabal, tabouleh and hummus or some shish tawouk served with a zesty Arabic salad.

Then hop a water taxi to the Diera side. Not far from the Diera abras stop is the noisy fish and produce market. After stocking up with fresh dates and nuts to snack on, follow your nose and ears to the aromatic and boisterous spice market, where you’ll find tiny shops bursting with spices, tea and coffee from all over the world.

huge bags of colourful spices line the cobbled street and cheerful merchants beg you to sample their products. You can get custom-blended sacks of coffee or tea and inexpensive bottles of mixed spices that will transform any modest meal into an Asian feast. Or buy seemingly unlimited spice blends for meat, chicken or fish.

Of course no visit to Dubai would be complete without experiencing its famous gold souk. Whether you’re buying or browsing, the racks of dazzling 20- and 24-karat gold, platinum, silver and precious stone jewelry that cram the shop windows are mind-boggling. since precious metals and stones are a staple of Arab culture, especially for dowries, the state tightly controls the industry, so everything sold in the shops is genuine.

Inexpensive gold is the rule not the exception in Dubai, but you’ll need to do some serious haggling if you want the best price. Ignore that sticker price—haggling is expected. A good rule-of-thumb is to counter 40 to 50 percent off the stated price. If all else fails or you’re not comfortable haggling, employ the walk-away tactic. You’ll find that the closer you get to the shop door the lower the price drops.

Contemporary Dubai offers a surprising juxtaposition of hyper-new and ancient. It embraces its modern trading port status, while actively preserving its old traditions. Those that look beyond its excess will find an opportunity to learn about Arab culture and history in arguably the most visitor-friendly and open-minded city in the middle East.

WHEN Avoid May to September when daytime temps can exceed 50C. The coming spring season, in April/May is ideal. BE AWARE Women are advised to take a veil to cover up when in mosques or cultural centres. STAY There are no shortages of hotels. The Fairmont has three conveniently located hotels in Dubai (two in the center of town and one near the Jumeirah Beach Park). fairmont.com/Dubai The beautiful Dusit Thani Dubai Hotel is another convenient choice. dusit.com FLY Airlines flying to Dubai include Etihad Airlines, Qatar Airways and Emirates Airline (recently started direct flights from Seattle). MORE For more on Dubai, use the resource of Dubai Tourism definitelydubai.com

if you go

The Address Dubai Mall

Hotel at Dubai Mall. below

The colossal aquarium at

the Dubai Mall.

In Dubai, you’ll find just about any kind of international cuisine, like this “dressed cornish crab back” (stuffed with crab meat, cheese and egg).

The elaborate Raffles Hotel Dubai lobby.


Use this space to deliver your message to

14,500 dentists across Canada.

Call 604-681-1811 now.*your ad here!

Solve puzzle #2 for a chance to win a $50 ViSa gift card!Each Sudoku puzzle has a unique solution that can be reached logically without guessing. Fill in the grid so that every row, column and 3x3 square contains the digits 1 through 9.gOOd LuCK! LaSt iSSuE’S WinnEr:dr. terrie Logue of dartmouth, nS

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sudoku puzzle contest rules: 1. entry form must be accompanied with solved puzzle. only correctly solved puzzles will be entered into random draw. 2. Send puzzle & entry form to Just For Canadian Dentists, 200 – 896 Cambie Street, Vancouver, BC, V6B 2P6 or by fax to 604-681-0456. entries must be received by February 15, 2013. 3. prize: $50 visa gift card. odds of winning dependent upon number of entries. winner will be contacted by telephone and announced in the march/april 2013 issue. 4. contest can be changed and/or cancelled without prior notice. 5. all entries become property of in print publications. employees of in print publications and its affiliates not eligible to participate.

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Over 90% of children with facial differences require extensive dental and oral treatment; yet

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the other party has to say. To confirm your understanding, read back your notes to the purchaser.

having the negotiations documented will also help you get to the next step of preparing the letter of intent.

4. use the “good guy/bad guy” rou-tine >> During negotiations, you might say something like, “Dr. Purchaser, in response to your offer of $500,000, I don’t know the market value of my practice, so I rely on my practice consultant who tells me that I should not be selling for less than $700,000.” by shifting a thorny issue to another person who is not in the room, you preserve the role of the good guy and maintain the relationship with the purchaser.

5. slow down your responses >> Negotiating a dental practice is not like a quiz show on TV where split-second answers count. Time is a powerful ally in negotiations. Never feel pressured to come up with a quick response to the purchaser’s position. Even if you are a quick study and can come up with an immediate response,

look at your watch and wait at least three minutes before responding to any major issue. The ensuing silence will often put the purchaser off guard, possibly softening his position. It also provides you with the op-portunity to give a more carefully thought out, measured response.

6. Break the deadlock >> If you are not moving from your $700,000 price and the purchaser is stuck at $500,000, don’t auto-matically end up in the middle at $600,000.

Try these strategies first:• Summarizethetermsofthenego-

tiation that you have agreed on so far. summarize the benefits for the purchaser to purchase your practice. The purpose here is to soften up the purchaser’s position.

• Walkaway.Statethatsincetheprospectis not willing to increase the price, then you are not prepared to sell the practice to him. Walk away, but leave a phone number so the prospect can reach you. If you don’t hear from him, wait three business days before you call back to see

if he has changed his mind. The “walk away” strategy is an excellent test to see whether or not the prospect is willing to increase the purchase offer.

• Tohelpbuildconsensus,proposetothepurchaser that you will draft a letter of intent, outlining all of the major terms. The purpose of the letter is for the pur-chaser to review it, make changes, and send it back to you.

7. stay in the negotiations and maintain your composure when you hit a roadblock >> When roadblocks come up, don’t turn over the negotiations to a lawyer or accountant. Negotiating the sale is not a zero-sum game of winning and losing. As a facilitator in practice transitions, I often coach dentists to overcome these obstacles.

Embrace the negotiation process. look forward to it. keep in mind that the bonding that takes place between you and the other dentist during the negotiations will keep the deal together and ensure a successful outcome.

t h e w e a lt h y d e n t i s t [ c o n t i n u e d ]

>>

PuErtO VALLArtA – Need a holiday in the sun? Deluxe one bedroom beachfront condo in Puerto Vallarta, Mexico overlooking Mismaloya Bay, sleeps 4, full kitchen, fully furnished, A/C, sat TV. Contact Anne 604-542-1928 or [email protected]

CENtrAL VANCOuVEr iSLAND, BC – Great opportunity with option to purchase building! Great investment! 4ops in spacious office. Gross $680,000/yr. Great staff - well run practice. Contact ruth @heapsanddoyle.com www.HEAPSandDOYLE.com

EDMONtON – Great location with store front exposure. Gross $988,000/yr. Cost sharing = low overheads. Excellent opportunity. Contact ruth @heapsanddoyle.com www.HEAPSandDOYLE.com

ALBErtA – State of the art orthodontic practice is available in a major city in Alberta, Canada. 6 treatment operatories, revenue over $3,000,000, professionally designed and fully digital make this a unique opportunity. For additional information, please contact Dr. Dev. Mangat @ [email protected], 403-607-1314, or visit roicorp.com for more listings.


My name: Angela Demeter

I live and practise in: Calgary, Ab and kamloops, bC

My training: DDs from the university of Toronto; general Practice Residency, New York; Dip. Perio. and msc from the university of british Columbia; Fellow of the Royal College of Dentists of Canada; Clinical Assistant Professor, ubC

Why I was drawn to dentistry: Perio enables me to be a part of an ever-evolving, exciting profession, to be self-employed, lecture, travel and to express my artistic ability through gum gardening

My last trip: Paris and Italy

The most exotic place I’ve travelled to: Thailand

The best souvenir I’ve brought back from a trip: Fresh sheep cheese from an Italian mountain village in my father-in-law’s hometown

A favourite place that I keep returning to: NYC, I did my gPR there, and I find myself returning yearly

My ultimate dream vacation: A live-aboard in the galapagos Islands

If I could travel to any time/place, I’d go to: Anywhere near an ocean

My favourite book: Pride andPrejudice,HarryPotter

My favourite film: Roman Holiday

My must-see TV shows: Game of Thrones

My favourite music: hey Rosetta!, IntoYourLungs

My first job: Waitress at hungarian functions

The gadget or gear I could not do without: my cell phone

My favourite room at home: kitchen

My car: White subaru Forester

My last purchase: A North Face Arctic parka

My last splurge: Fancy espresso machine

My most-frequented store: Probably the grocery store…

My closet has too many: Is there such thing?!

My fridge is always stocked with: A variety of cheeses

My medicine cabinet is always

stocked with: Ibuprofen

My guilty pleasure is: Affogato

My favourite exercise/sports activity: swimming, spinning

My favourite sport to watch: hockey

I’d want this item with me if stranded on a desert island: Pocket

knife, always came in handy during my girl guide days

My secret to relaxing and relieving tension: Power Yoga

A talent I wish I had: being fluent in spanish

My scariest moment: my father being hospitalized for chest pain (he has since then improved his lifestyle and lost over 40 lbs!)

My fondest memory: Family trips to Transylvania to visit my grandmother and relatives

One thing I’d change about myself: To be more diligent with staying in touch with friends and family

The word that best describes me: Energetic

I’m inspired by: my mom and dad, without them, I wouldn’t be where I am today

My biggest ego boost: my husband

My biggest ego blow: myself

I’m happiest when: Travelling with family and friends

My greatest fear: having regrets

My motto is: Dream as if you’ll live forever, live as if you’ll die today (well said J. Dean!)

A cause close to my heart: No specific cause, I believe in paying it forward in any way possible

Something I haven’t done yet that’s on my must list: A triathlon (we’ll start with a sprint)

If I wasn’t a dentist I’d be: scuba diving instructor, marine biologist

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It is safe to say that if it weren’t for Periodontics, Angela would have an occupation based in water. Swimming, windsurfing, scuba diving and probably even just looking at it with anticipation—she’s never happier. She approaches life similar to the way she meets a new sea, inquisitive, fearless and optimistic. Unfortunately for her this summer she found a jellyfish with her forehead in the Tyrrhenian Sea, off the coast of Sicily. No big deal. She calmly turned, headed back and told me not to get in. A true adventurer at heart, she hiked three hours up an active volcano later that night. Carpe Diem! — Paolo Di Cienzo, Angela’s husband

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clockwise from top Dr. Angela Demeter (far left) with her family in the Rockies; with her husband Paolo; her personal Roman Holiday; and scuba diving, Sail Rock, Thailand.

California Implant Institute offers a comprehensive fellowship program in oral implantology. This training program includes 4 sessions (five days each) designed to provide dentists with practical information that will be immediately useful to them. The fellowship program offers more than 300 combined hours of lectures, laboratory sessions, online webinars, and LIVE surgical demonstrations performed at the California Implant Institute facility.The curriculum of the fellowship program is divided between the biomedical sciences related to implant dentistry and clinical implant education and it exceeds the guidelines set by the AAID for a 300 hours of instruction program.Whether you're just starting out or looking to enhance your existing surgical or prosthetic skills, our dental implant programs are exactly what you're looking for.

California Implant Institute pursues excellence above all else.Please visit our website or call for more information on the fellowship and other programs offered by CII.

California Implant Institute is the world’s premier dental implant educator

The fellowship program is very comprehensive. It will get you the clinical confidence to know how to plan and what to expect when doing the surgery. Live surgeries were excellent and the review of the related anatomy and pharmacology was invaluable. It was money and time well spent. Dr. Michael Shashaty, Los Angeles, CA I feel I have made the right choice by taking the fellowship program at CII. I found answers to many questions left unanswered from other implant dentistry classes I have taken in the past. I highly recommend this program.Dr. Mary Spencer, San Diego, CA

SAN DIEGO | WORLDWIDE

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Advise your Patients today!

The Robinson Group Inc.June Borlé: 604.874.4429 Fax: 604.873.5600

Toll Free: 1.888.880.2266 Email: [email protected]

www.trustedadvisor.ca

Recent Revenue Canada (CRA) Federal legislation now allows business owners to fully tax deduct 100% of their healthcare costs as a business expense using a Private Health Services Plan.

Who qualifies?Anyone who owns a business of any size, employees and dependents. No health questions or age limits. This is not insurance.

What’s covered?100% of virtually all dental and medical expenses. Visit our websitewww.trustedadvisor.ca for a complete list.

What’s the cost?There is a one-time set-up fee plus applicable taxes. The additional cost is 10%administration fee plus applicable taxes, depending on which province you live in.

Who uses a Private Health Services Plan?Business owners who:

> do not qualify for group insurance or find it too expensive> find group insurance coverage too restrictive; i.e.; orthodontics> have sick child or spouse> want front of line treatment> want to write-off child support relating to healthcare expenses> large groups who have been struggling with significant cost

increases each year.

Healthcare Costs $1600 Healthcare Costs $1600

(3% of net income) Deduct $1500 Admin Fee (10%) $ 160

Available for credit $100 Tax-deductible total $1760

Tax Credit* $25 Tax Deduction$1760EXAMPLE:Net income of $50,000 per year with family medical expenses of $1600

*Based on a combined Federal and Provincial rate of 25%.

AcupunctureAlcoholism TreatmentAmbulance

AnesthetistAttendant CareBirth Control PillsBlood tests

CatscanChinese medicineChiropractor

CrownsDentalTreatmentDentalImplantsDental X-raysDenturesDermatologistDetoxification Clinic

Diagnostic FeesDietitianEyeglassesFertility TreatmentsGuide DogHearing Aid andBatteriesHospital BillsInsulin TreatmentsLaser Eye Surgery

Lodging (away fromhome for outpatientcare)MRINaturopathOptician

Oral SurgeryOrthodontistOrthopedistOsteopathOut-of-Country Medical ExpensesPhysicianPhysiotherapistPrescription MedicinePsychiatristPsychologistPsychotherapyRegistered MassageTherapyRenovations &Alterations to Dwelling (for severe & prolongedimpairments)Special School Costs forthe HandicappedSurgeonTransportationExpenses (relative tohealth care)Vitamins (if prescribed)WheelchairX rays

A partial list of qualified expenses:

Note: This is a partial list. All allowableexpenses must qualify as outlined in theIncome Tax Act

FACT...did you know Patients can 100% tax-deductall dental expenses, fees, healthcare, vision costs...and so can you?

Why are your patients doingthis with dental expenses?

When they could be doing this!

100% TAX DEDUCTIBLE DENTISTRY

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