"Soup of the Day"...just got serious!
As many bright young women do, in her mid-20s Elizabeth Blackwell wanted to go to medical school. One of her dearest friends suffered from a terminal illness and confided in Elizabeth that she felt she would have fared much better had she received care from a female physician. Elizabeth studied rigorously on her own before getting accepted to Geneva Medical College in upstate New York. The student body deemed the acceptance an administrative practical joke – as women were not admitted to Medical School in 1847. Despite innumerable challenges, she graduated top of her class and was the first woman to become a Doctor of Medicine. She paved the way for so many brilliant women afterwards.
Fast forward an entire century: a different Elizabeth also encounters resistance when she tries to attend medical school in the U.S. She ended up moving to Canada to attend McGill where they were more open to women to pursuing this type of degree. This Elizabeth is the mother of Andy Reid – the Head Coach of the Kansas City Chiefs. And she is paving important roads too. She had graduated from the same medical school that Duvernay-Tardif was attending and, this fact, as well as specific positive traits about his mother, were top of mind when Coach Reid encountered Duvernay-Tardif. While other coaches and organizations were skeptical about DuVernay’s commitment, Andy Reid was open and supportive from the get go. Reid’s mother was emphatic that everything possible should be done to support Duvernay-Tardif so he needn’t put his studies on hold. The offensive lineman himself attributes so much of his success with the open support his coach showered on him.
Huge thank you to the Adelaide Club's Doug Boot for the fascinating tidbit about Andy Reid's mom!
Inspiration of the Day
"It's unfortunate it happened. But it's no excuse." – Andy Reid, Kansas City Chief’s Head Coach
Class of the Day
Today is YOUR day! Grab it, take hold, leave the excuses behind, and join Gavin for his Rip it Up class.
This class will challenge you to your max! Come out and perform the prescribed workout for the day. This class utilizes all your skills, from coordination to endurance and strength. No equipment necessary, you’ll just need your body weight!
Join Gavin at 12:00pm for this 35 minute class in the comfort of your living room.
Click here to join the class.
Meeting ID: 842 2984 9491
To learn more about our virtual classes, please reach out to Lauren directly.
Trainer Moves of the Day
Challenge yourself with this dynamic, high intensity workout with Coach Matt Zasidko! There’s some great mobility work at the beginning and then Matt hits some awesome intervals. Nothing required but body weight and a little grit!
For questions about today’s Trainer Moves you can connect directly with Matt here.
Wine Pick of the Day
Gaurav Ashwani, our Sommelier at Stratus, recommends this lovely, medium bodied red from Tuscany - Cecchi Riserva Di Famiglia Chianti Classico 2015. It’s a great wine to pair with: rich pasta dishes with tomato sauce, beef stew, and roast poultry.
This Italian wine, which is an intense ruby red in colour, shows complex aromas of red plum and red cherry that are well integrated with light notes of toast and vanilla spice. On the palate, wine is medium bodied with bright red fruit notes and silky tannins balanced through refreshing acidity.
This wine is currently available at the L.C.B.O. for $29.95.
Bite of the Day
Nobody is better front of the house than our own Ray Urban, Food and Beverage Manager at Stratus. What you might not know is he’s unbelievable in the kitchen too! Here’s what Ray is whipping up for dinner tonight.
Deer leg steak dinner with rutabaga puree, roasted new potatoes, and steamed Bok-choy
Deer Leg Steak
Cook a 2cm-thick piece of steak for 2 - 3 minutes each side for rare, 4 minutes each side for medium, and 5 - 6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape. Most importantly, let steak rest at least 5 minutes covered to retain juices.
- 3 pounds rutabagas, peeled, cut into 1-inch cubes
- 3 tbsp butter
Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
One of the easiest side dishes to prepare for almost any meal is one of roasted new potatoes.
Cut the potatoes into manageable sized pieces, toss them with some olive oil, garlic, rosemary, and salt, and then roast them in the oven at a high temperature until they are brown and crispy at the edges and cooked though in the centre.
- 1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced (about 2 tsp)
- 1 - 2 tsp fresh rosemary, minced
- 1/4 tsp Kosher salt
- Freshly ground black pepper to taste
- Preheat oven to 450°F (230°C). Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.
- Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
Cut in half and submerge in boiling water with added salt to taste for 1.5 minute. I like mine crunchy, keep longer to cook more. Drain, season with salt and pepper and olive oil.
Do you have a “Something of the Day” you’d like us to share?! Email Meg.