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61an S-Class, and not all that own an S-Class have only an S-Class, butthose in the know, know there is the S-Class and is there anything else?I was given the happy task of driving the S 350 BlueTEC 4MATICT.This is the car with a state-of-the-art diesel engine that gets fueleconomy like a small 4 cylinder car, and will run seamlessly down thehighway for an eon before a fill is required. The S-Class is the epitomeof luxury ownership for the executive CEO-type, and the diesel versionis a serious alternative to the regular gas engine because the powerand refinement is remarkable. Yet, even though the price of fuel mightnot be the highest priority in first class travel, I know of no one whodoes not enjoy a dose of zero compromise frugality, efficiency, as wellas a far lesser dependence on filling station intervals. It is the verytraits of the S 350 BlueTEC 4MATICT that identify with your savvyas a professional person to effectively run a business, treat a patient,represent an interest, or maximize a return on an investment.Many people still question the diesel engine as noisy, smoky, orgutless. Drive the S 350 BlueTEC 4MATICT and witness the immensechanges in diesel as the power plant of today and the motivator for ourfuture. See you next time.BASIC SPECS: 2012 Mercedes-Benz S 350 BlueTEC 4MATICTTYPE: 5-passenger, 4-door sedanLAYOUT: Front-engine, 4-wheel-drive, ENGINE:turbocharged and intercooled DOHC 24-valve diesel V-6,aluminum block and heads, direct fuel injectionHORSEPOWER: 240 hp @ 3600 rpmTORQUE (SAE NET):455 lb-ft @ 1600 rpmTRANSMISSION:7-speed automaticWHEELBASE: 3,165 mm ACCELERATION: 0-100 km/h in 7.1 sTOP SPEED: 210 km/hFUEL ECONOMY:City: 10.2 l/100 km. Highway: 6.3 l/100 km(Sources: www.caranddriver.com and www.mercedes-benz.ca)Visit your local Mercedes-Benz Toronto Area retailer or mbtoronto.ca to schedule a test drive.

62&BY CHEF MASSIMO CAPRAIt's a busy time but that makes it all the better when I get back toMistura in Toronto, or home for the holidays with my family inItaly. A few times a year, I make a point of getting back toCremona to see my friends and to revisit the place where my loveof cooking began.Cremona is the breadbasket of Italy. It's in the Po River valley inLombardy, smack dab in the middle of a ring of venerable citieswith food traditions: Bologna, Parma, Genoa, Milan, and not farfrom Venice where I got my start as a professional chef. How couldyou grow up there and not fall in love with the foods of thesurrounding farmland, and the traditions of the agricultural yearin Italy? My home is where some of the most beautiful foods in theworld are produced: Parma ham, Reggiano cheese, the greatdishes of the Bolognese, the seafood delights of theMediterranean and Adriatic seas. Fortunately, I carry these withme in memory, just as though I'd brought them to Canada in mypockets when I landed here as a young chef.These days, I am on the road a lot for my newshow, Gourmet Escapes. Whether we are inReykjavik or La Jolla, my crew and I are alwaysdrawing inspiration from the people we meetand their local foods and wines. Chefs MichaelBonacini, Jason Parsons and I are also gettingaround Canada to promote our new book, 3 Chefs: The Kitchen Men, so there's plentyof exploration and discovery for the three ofus, as well as a lot of fun.WithaSuitcase aSpoon!