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Five Winter Vacation Ideas in Ontario Featured

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Through the eyes of Amy...

 

Thinking of planning a getaway this winter season?

Whether you are planning a relaxing family trip, or an active outdoor vacation to a skip trip at a winter cottage country, there is something for everybody.

Here are five resorts, attractions, and cottages in Ontario where you can take your friends, family, or your romantic partner and expect quality and value to your winter experience!

1) JW Marriott The Rosseau Mokoka Resort & Spa, Minett, ON

If privacy and relaxation is what you need this holiday season, the JW Marriott is the perfect place for you. This family-oriented resort offers a beautiful scenery outlooking Lake Rosseau. Guests can spend their day in-doors in the pool, at the spa, or go snowmobiling on designated trails if they are looking for some fun adventure.

2) Horseshoe –A Skyline Resort, Barrie, ON

Take the weekend away with your entire family at the Horseshoe Resort. Outdoor activities include a 29 Alpine ski and snowboard run, tubing, fat biking, snowshoeing, and much more. Guests have the option to stay indoors and get pampered at the full-service Shizen Spa, enjoy the indoor pool, then dine in one of their many restaurants. Guest hotel rooms feature free WIFI and are pet-friendly.

3) Mountain Springs Resort & Conference Centre, Blue Mountains, ON

Mountain Springs Resort has a long history of luxurious condominium suits and facilities. The resort is surrounded by breathtaking mountains, and iced snow rivers. Guests can enjoy ski-in and ski-out condos, tennis courts, and year round outdoor hot tub or swimming pool.

4) Embassy Suites by Hilton, Niagara Falls, ON

There are over 200 Embassy Suites across Canada, U.S., and Latin America, but a specific hotel you need to check out is located in Niagara Falls, ON, as it uniquely overlooks the breathtaking waterfall. Once guests have booked their two room suite, they receive complementary made-to-order breakfast each morning, and complimentary drinks and snacks for two hours every night. The fitness center is also available if guests chose to maintain their fitness lifestyles.

5) Irwin Inn, Stoney Creek, ON

Thinking about taking your significant other to a special romantic getaway? Take advantage of the self-catering packages or book your package for a special occasion such as Christmas, Boxing Week or New Years from January 2 –April 4.

 

Read 5412352 times Last modified on Tuesday, 26 July 2016 12:47
Wednesday, 25 February 2015 22:00

408039 comments

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    Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.
    Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.

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    Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.

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    His father, Tashi Lakpa Sherpa, has climbed Everest nine times, and at age 19 became the youngest person to summit without bottled oxygen. His uncle Mingma Sherpa became the first South Asian climber to summit the 14 peaks in 2011.

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    Nima Rinji Sherpa’s ears are still tinged black from wind chill, an occupational hazard of climbing to heights where humans struggle to breathe, and where the weather can turn deadly in an instant.

    This month, Nima became the youngest person to summit all 14 of the world’s highest peaks, but the 18-year-old Nepalese mountaineer is already getting ready for his next big feat.
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    Speaking to CNN via video call from the Nepali capital Kathmandu last week, Nima said he’s taking a couple weeks’ rest before preparing to climb the world’s eighth-highest mountain, Manaslu, with Italian mountaineer Simone Moro – in winter, alpine-style.

    “That means we’re climbing an 8,000-meter mountain in winter… There’s no fixed ropes for us, there’s no (supplemental) oxygen for us, there is no support for us. So, it’s like pure human endurance,” Nima said. “It has never been done in the history of mountaineering.”

    After that, “I’ll take some rest,” Nima laughed.

    On October 9, Nima reached the top of the 8,027-meter (26,335-foot) Shishapangma along with his partner Pasang Nurbu Sherpa. For Nima, it was the final of the “eight-thousanders,” the 14 peaks recognized by the International Climbing and Mountaineering Federation as standing more than 8,000 meters above sea level.

    Describing the moment of summiting the final peak as “pure joy,” Nima said his motivation comes from his family, many of whom are renowned mountaineers.

    His father, Tashi Lakpa Sherpa, has climbed Everest nine times, and at age 19 became the youngest person to summit without bottled oxygen. His uncle Mingma Sherpa became the first South Asian climber to summit the 14 peaks in 2011.

    “My uncles and my father, they are way more successful than I would ever be because they came from a very small village. To even dream about being this successful, for them it was really hard,” Nima said. “I have the privilege that they didn’t have.”

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    From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.

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    Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.
    Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.

    “We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”

    As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.

    “I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.

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