Boulevard Magazine, Okanagan Home, Dec 2016/Jan 2017 by Boulevard Magazine

DECEMBER DECEMBER 2016 2016 II JANUARY JANUARY 2017 2017

OK ANAGAN HOME

VICTORIA AT ITS FINEST LIFE AT ITSLIFE FINEST

PREMIERE EDITION

SPIRIT QUEST

The King of Cocktails embarks on a journey of good taste

DECADENT DESSERTS Pie in the sky ... and out of this world

A WINTERâ&#x20AC;&#x2122;S TALE Bold fashion with hints of fantasy

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22 56 20

FEATURES

On the cover The welcoming entrance of featured Hot Property. Photo by Shawn Talbot

26 CASA BELLA

Exquisite Italian villa on

the lake combines modern and

traditional styles.

By Darcy Nybo /

Shawn Talbot

36 SPIRIT QUEST

The King of Cocktails creates

heaven in a glass

By Darcy Nybo / Darren Hull

46 A WINTERâ&#x20AC;&#x2122;S TALE

Bold fashion with a hint

of fantasy

By Kim Appelt / Darren Hull

50 DECADENT DESSERTS

Pie in the sky .. and out of

this world

By Chef Heidi Fink /

Cathie Ferguson

62 OUTSIDE THE TEAPOT

Cooking with tea for good

health and good taste

By Pamela Durkin

26 50

CONTENTS DEPARTMENTS 8 OUR CONTRIBUTORS

18 INSPIRED STYLE

Kim Appelt

12 EDITOR’S LETTER

By Lia Crowe

Vernon

Life at its finest in a

magical place

20 INSPIRED CHEFS

66 TRAVEL NEAR

Sparkling Hill, By Susan Lundy

Rod Butters, RauDZ

72 FRONT ROW

By Susan Lundy /

What’s on this month

INSPIRED DESIGN

Darren Hull

By Brenda Giesbrecht

Elements of style

By Lia Crowe

22 INSPIRED PEOPLE

INSPIRED INTERIORS

A work of art

By Justin O’Connor /

56 TRAVEL FAR

82 OUTTAKE

Darren Hull

Queen of the Castle:

Burg Schlitz

By Danica Lundy

76 SECRETS & LIVES

Crystal Przybille

Here & there with

By Patti Lefkos /

Justin O’Connor

Darren Hull

By Susan Lundy / Lia Crowe

By Darren Hull

OUR CONTRIBUTORS

KIM APPELT

LIA CROWE

STYLIST: A WINTER’S TALE

PAMELA DURKIN

STAFF PHOTOGRAPHER, PHOTO STYLIST

WRITER: THINKING OUTSIDE THE TEAPOT

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PAGE 62

“‘The effect by which one stumbles on something truly wonderful, especially while looking for something unrelated’ would best describe my experience on this photo shoot. The energy of everyone involved to make this shoot outstanding was palpable. The scenery was stunning and the pieces elegantly blended to create the perfect story.” Kim is a fashion stylist and respected style expert in the industry. Her work has been in many publications, and seen on the red carpet at The Junos and The Daytime Emmys.

“The thing that stands out to me the most producing the premiere edition of Boulevard Okanagan isn’t one shoot in particular, but the talented Okanagan team of freelancers I got to work with. The goal was to produce the editorial for a magazine, but the result was I was inspired by the creative people I met. I can’t wait to work with them all again.” Lia Crowe is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

HEIDI FINK

BRENDA GIESBRECHT

PHOTOGRAPHER: DECADENT DESSERTS

WRITER: DECADENT DESSERTS

WRITER: FRONT ROW

PAGE 50

PAGE 72

CATHIE FERGUSON

“You might assume that the best part of shooting food is the part when we devour it afterwards ... and that’s a correct assumption! Heidi’s such an amazing chef and I think her chocolate pecan pie is one of the most delicious desserts I’ve ever tasted!” Cathie is a commercial and lifestyle photographer, who grew up in Kelowna.

GROUP PUBLISHER Penny Sakamoto

ADVERTISING DIRECTOR Mario Gedicke

“Pies are the dessert closest to my heart. They remind me both of cooking with my mother and of forging my own path as a cook and a chef. Writing these recipes, with their combination of basic pastry steps and glamorous ingredients, managed to fill me with nostalgia and excitement at the same time.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

ASSOCIATE GROUP Oliver Sommer PUBLISHER

250.891.5627 EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411 CONTRIBUTING

WRITERS Lia Crowe, Pamela Durkin, Heidi Fink, Brenda Giesbrecht, DESIGN Lorianne Koch, Bravo Advertising Patti Lefkos, Danica Lundy, Darcy Nybo, Justin O’Connor Michelle Gjerde Claudia Gross ADVERTISING Mario Gedicke

Jessica Lively

“I was raised by British parents who were both avid tea drinkers, so I was well acquainted with the pleasures of drinking tea. After researching the ‘cooking with tea’ article for Boulevard, I can now say I’ve also discovered the delights of using tea as a flavour catalyst in a wide range of recipes — it’s truly become my favourite ‘kitchen muse.’” Pamela is a freelance health writer and nutritional consultant whose work has appeared in Boulevard, Eat, Reader’s Digest, Alive, Spa Business and more.

CONTRIBUTING Lia Crowe, Cathie Ferguson PHOTOGRAPHERS Darren Hull, Shawn Talbot

“It’s always a joy to speak to the creative people in our community and find out what makes them tick. Business may drive the economy but art and music feed our minds and souls. I’m looking forward to enjoying the feast this season.” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca blvdmag.ca

Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

LUXURY CUSTOM HOMES

EST. 1988

Commited to Excellence SINCE 1988

2016 Grand Tommie Home Of The Year

www.parshomes.ca | 250.878.0662

OUR CONTRIBUTORS

DARREN HULL STAFF PHOTOGRAPHER

“The Boulevard assignment had several components and was spread over a couple of days. The highlight for me was having Mission Hill as our location partner for the fashion spread.” Darren is an editorial and commercial photographer and has earned a reputation as one of Canada’s top image makers, with work informed by a strong sense of storyline.

DANICA LUNDY

WRITER: INSPIRED PEOPLE

WRITER: QUEEN OF THE CASTLE

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“Meeting Crystal, discovering her passion for creating sculpture that represents authentic stories reminded me of the power public art has to inspire, teach and raise awareness.” Patti Shales Lefkos loves living in the woods of Silver Star Mountain where she skis, snowshoes, hikes and combats writer’s block by gazing out the window at the antics of squirrels eating her prayer flags.

“This past summer I had the opportunity to witness Germany from several vantage points; first as an artist in residence at a repurposed cotton mill in Leipzig, and then from the highest window of a luxurious castle. It was a perfect juxtaposition for an avid observer of life.” A former BC girl, Danica now lives in New York as she works on her Masters of Fine Arts at the New York Academy of Art.

JUSTIN O’CONNOR

SHAWN TALBOT

WRITER: CASA BELLA

WRITER: INSPIRED INTERIORS

PHOTOGRAPHER: CASA BELLA

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PAGE 16

PAGE 26

DARCY NYBO

“I expected to see fantastic lake views when I toured this Okanagan lakeside home. What I found was an attention to detail that equaled the beauty of the views. It’s homes like this that makes writing about them almost effortless.” Darcy Nybo is a freelance writer, writing instructor and author. She began writing at age seven, and believes her writing has improved somewhat since then.

PATTI LEFKOS

“As a licensed realtor, I see some amazing spaces and I am proud to have the opportunity to share them with our Boulevard readers. This issue takes us to a modern showpiece in the midst of a 30-year-old vineyard overlooking Lake Okanagan.” Justin O’Connor is the top Sales Associate in Kelowna for Sotheby’s International Realty Canada and has recently taken over the reins as President of the Canadian Home Builders’ Association Central Okanagan. Readers will also know him as the former owner of Okanagan HOME — the predecessor of Boulevard Okanagan.

“Photographing Denis Apchin’s projects is always enjoyable. What I particularly loved about this shoot was the incredible attention to detail and all of the accent lights tucked into every part of the home. The house was already perfectly lit by the time the lighting crew and I got there.” Shawn has spent the last 18 years working as an advertising photographer specializing in architectural and corporate photography. His work has been recognized by Maclean’s Magazine, The Globe and Mail, National Geographic and The Smithsonian Institute. Shawn frequently travels to remote locations on a mission to capture some of the planet’s most stunning natural wonders. He is the feature photographer in the documentary series 1 Stop Closer.

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EDITOR’S LETTER

A new magazine for a magical place BY SUSAN LUNDY

Okanagan, will see some familiar faces. Former owner Justin O’Connor joins the Boulevard team with a regular column on home interiors (page 16). Justin — a local realtor — is the perfect person to write this column, as he is also president of the Okanagan-based Canadian Home Builders’ Association and has visited many, many homes in the region. Writer Darcy Nybo returns with her beautifully written feature stories, including Boulevard’s signature Hot Properties piece (page 26), which, in this edition, tours a spectacular lakefront home. Darcy also picked up the most coveted assignment in this edition, finding herself out and about sampling holiday cocktails with Harry Dosanj (page 36). Other regular contributors include freelancers Patti Lefkos (Inspired People, page 16), Brenda Giesbrecht (Front Row, page 72), Chef Heidi Fink (Decadent Desserts, page 50) and health writer Pamela Durkin (Cooking With Tea, page 62). Boulevard is thrilled to have photographer Darren Hull join the team — you’ll find his stunning images throughout the magazine. Fellow talented photographer Shawn Talbot shot our beautiful cover photo and captured the stunning visuals of our featured Hot Property. Boulevard stylist and associate editor Lia Crowe worked alongside Darren on the photo shoots, and set the stage for our spectacular fashion story, shot at the equally stunning and architecturally compelling Mission Hill. I indulged in a wellness trip to Sparkling Hill for our Travel Near section, and this edition’s Travel Far writer happens to be my elder daughter, Danica, whose two-month stint in Germany last summer culminated in a royal night at a glorious castle. We take great pride in producing Boulevard and we’re thrilled to bring our inaugural edition to the Okanagan. We wish you all the best of the season — love, health, happiness — and joyful living in a most magical place. (And watch out for the fog.) PHOTO BY LIA CROWE

VERY TIME I HIT FOG on the Connector above Kelowna, I’m reminded of my daughter’s 16th birthday. As part of the provincial girls soccer team, she was at the final day of a training camp at UBC Okanagan. I got permission to swoop in, grab her straight off the soccer field, and head for the coast, where — if we made the ferry — she’d be in time for the start of her birthday party. We had four hours and my foot was pressed to metal. But we hadn’t been driving long when the car became encased in white-out-like fog. I’d heard of this! Groaning, I slowed down, squinting through the windshield at the increasingly limited visibility. “I don’t think we’re going to make the ferry,” I told Sierra sadly. “It’s so hard to see.” We were silent for a minute and then she leaned forward and rubbed the glass with her sleeve. Okay! Turns out the fog wasn’t outside at all — my sweaty little soccer player had steamed up all the windows. I hit defrost, gunned the accelerator and we were off! Made the ferry, and it was an excellent party. The Connector often offers up little surprises — fog, isolated snowfall, even the highly distracting beauty on a bright sunny day. But heading into Kelowna from the coast, I like to think of the highway as a rite of passage, or perhaps a journey through the rabbit hole, where, on the other side, you emerge in BC’s ultimate playground. People who live in the Okanagan don’t need selling on its attributes. Most have chosen to live here for the lifestyle. It’s a playground like no other, offering boundless lake activities, golf, hiking and snow sports. Add wineries to the mix, a booming restaurant industry, arts and cultural events — and it’s a prime place to live. It’s a magical spot that more and more people covet as “home.” It’s for all these reasons and more that the Boulevard team is thrilled to present the inaugural edition of Boulevard Okanagan, adding to our stable of magazines that highlight “life at its finest” in BC. We are proud of the collection of Okanagan-based writers, photographers and fashion specialists who we’ve gathered to bring together the stunning visuals and fascinating stories found in the following pages. Readers of Okanagan HOME, the predecessor to Boulevard

PEOPLE WHO LIVE IN THE OKANAGAN DON’T NEED SELLING ON ITS ATTRIBUTES. MOST HAVE CHOSEN TO LIVE HERE FOR THE LIFESTYLE.

Susan Lundy heads up the editorial team for the Boulevard Magazine Group. She is a former journalist, two-time recipient of the prestigious Jack Webster Award, and the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013).

inspiredDESIGN Costa Nova 16-piece set in white $340 // Lakehouse, A Home Store

E L E M E N T S 2

OF STYLE

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Metro Havana dining table in distressed solid acacia $1078 // Lavish Design

Hester & Cook paper placemats in marble and evergreen trees $42 // olive & elle 14

Modern concrete candle holders $25 each // Lavish Design

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Gold Snake Pitcher by Waylande Gregory Studios: handmade porcelain, featuring 22-karat gold accents $345 // Alchemy

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inspiredINTERIORS

AART WORK OF ART AND LUXURIOUS FURNITURE HIGHLIGHT PEACHLAND HOME BY JUSTIN O’CONNOR | PHOTOS BY DARREN HULL

OCATION OF HOUSE: The house stands proudly in the midst of a 30-year-old vineyard, overlooking Lake Okanagan. It’s an awe-inspiring setting — this property is a rare gem in the highly coveted community of Peachland.

NAME OF INTERIOR DESIGNER: Cashmere Design, Principal Brenda Shuwera. DESIGNER’S CONCEPT: “Your home should ultimately reflect who you are, and the energy of that should be felt and expressed in that space.” STYLE OF DESIGN: The modern, flat roof home emerges as you drive through the gentle sloping hillside. Inside, the style is modernist — for example, a custom-designed, sculptural, modern-metal chandelier floats in the stairwell. OF NOTE: Brenda Shuwera has a penchant for implementing well-designed Italian pieces, such as Italian Designer Antonio Citterio’s furniture and high calibre fixtures. SOME OF THE NOTEWORTHY ELEMENTS TO THE INTERIOR DESIGN: • Pieces designed by Antonio Citterio

include: luxurious Italian leather armchairs in ivory with brushed aluminum frame; Italian-made Smoked Oak Maxalto Collection dining table with elegant x-shaped chromed finished legs; beautiful plumbing fixtures. • Modern gourmet appliances by Sub-Zero and Wolf. • Large format, natural travertine in the exterior wall at the front entry runs seamlessly into the interior foyer. • Organic materials and colour palette also seamlessly flow from the natural setting of the vineyard into the home. • Luxurious, high-end materials throughout.

COLOUR SCHEME: The earthy-toned custom colour was created to give the walls a modern gallery look, presenting a neutral backdrop for the owners’ exquisite art collection. At the same time, black walnut panelled walls add warmth and balance to the understated neutral palette of the art walls. WHAT ARE THE STANDOUT FEATURES? The bold display of art, including pieces by iconic artist Toller Cranston, is a definite standout. And large-scale, seven-by-four-foot art at the front entranceway makes for a dramatic entry!

Clockwise from left: The living room with views of Okanagan Lake, featuring luxurious Italian leather armchairs by Antonio Citterio; geometric matching coffee table and end table in the living room; master bedroom; dining room into living room; hidden bar and fireplace in master bedroom.

inspiredSTYLE BY LIA CROWE WITH KIM APPELT, CELEBRITY STYLIST, SOCIAL MEDIA “INFLUENCER” AND ALL AROUND INSPIRING WOMAN

“STYLE IS ALL ABOUT CONFIDENCE. IF YOU FEEL GOOD IN WHAT YOU ARE WEARING ... GAME ON!” LATEST OBSESSIONS

FAVOURITE NEW PRODUCT: Routine Natural

LIFE

FAVOURITE LOCAL RESTAURANT: Eldorado Hotel. FAVOURITE COCKTAIL/WINE: Chablis Chardonnay. ALBUM ON CURRENT ROTATION: Bouquet by The Chainsmokers. FLOWER: W hite peonies. FAVOURITE CITY TO VISIT: Oia, Santorini, Greece. FAVOURITE HOTEL: Four Seasons, Maui. FAVOURITE APP: Instagram. FAVOURITE PLACE IN THE WHOLE WORLD: Home.

Deodorant, created by two sisters in Calgary. LOCAL FAVOURITE: Killer necklaces by Kelowna-based Tangerine Ideas, made with love and positive energy. CAN’T STOP WEARING: “Fringe” Jeans from AndAgainCo— “I love this eco-friendly start up!”

READING MATERIAL ONLINE: Vogue, Refinery 29. FAV PRINT MAGAZINE: Harpers Bazaar, Vogue, W Magazine. COFFEE TABLE BOOK: Grace by Grace Coddington. LAST GREAT READ: Light is the New Black by Rebecca Campbell. BOOK CURRENTLY READING: Thrive: The Third Metric to Redefining Success and … by Arianna Huffington. FAVOURITE BOOK OF ALL TIME: The Tipping Point by Malcolm Gladwell.

CHATTED WITH KIM OF “Style By Kim XO” in her kitchen, as makeup artist Jenny McKinney did her magic in preparation for a day of filming Kim’s YouTube show, Secrets of a Stylist. As I tried to get a sense of what her life looks like from day to day, this is what she said: “I start at 5 a.m. I like to have quiet time to myself with a tea or a coffee to set my intentions for the day. What am I doing today? What direction am I going in? What do I want to get out of the day for what I am giving out?” Kim has been styling for a long time, but about four years ago she started sharing what she was wearing on Instagram, and very quickly saw a positive response. “Instagram was sort of an accident, but the thing that gets me really fired up now is reaching women and realizing what I can give back to them. Life can be hard, juggling careers with marriage and children. I look at fashion as a way to lift people up and I see styling is a gift that I have been given to share.” As a member of the nominating committee for the Canadian Arts and Fashion Awards (CAFA), Kim is passionate about supporting Canadian fashion designers and fashion that’s locally made in Canada. “But first and foremost I’m passionate about and thankful for my family.” FASHION & BEAUTY UNIFORM: Black Mackage leather jacket, white tee, ripped skinny jeans, booties. ALL-TIME FAVOURITE PIECE:

Mackage Leather Moto Jacket “Kenya.” CURRENTLY COVETING: Chloe Studded “Susanna” Velvet ankle boots. FAVOURITE PAIR OF SHOES: Alexander Wang Booties.FAVOURITE DAYBAG: “Neverfull” Toteby Louis Vuitton. FAVOURITE JEWELRY PIECE OR DESIGNER: My gold “xo” necklace designed by me! I am

currently designing a line of jewelry with LA designer Simon G. FASHION OBSESSION: Shoes. A CCESSORY YOU SPEND THE MOST MONEY ON: Chanel purse. MUST HAVE HAIR PRODUCT: Oribe Texture Spray. BEAUTY SECRET: I wash my face with Dove soap.

STYLE INSPIRATIONS STYLE ICON: A ngelina Jolie. FAVOURITE ARTIST: Pablo Picasso. PIECE OF ART: Girl before a mirror (Picasso). FAVOURITE FASHION DESIGNER: A lexander Wang. ERA OF TIME THAT INSPIRES YOUR STYLE: 1990s Grunge and the

1960s Boho Vibe.

inspiredCHEFS

ROD BUTTERS, RESTAURATEUR / CHEF RAUDZ AND MICRO BARâ&#x20AC;¢BITES WATER STREET, KELOWNA TEXT BY SUSAN LUNDY PHOTOS BY DARREN HULL

QUICK FACTS:

• Age — a “veteran of the industry” • Born and grew up in Port Coquitlam, BC • Trained at School-Pacific Vocational Institute under esteemed chefs Uli Falter, Peter Weiser, James Hutton; then at Scaramouche in Toronto (still one of Canada’s top restaurants) and Four Seasons Hotel Group • Has been a restaurateur in Kelowna for 15 years. Opened Fresco Restaurant, an AAA Four Diamond Award-winning restaurant in 2001. Rebranded and re-opened as RauDZ Regional Table in 2009. Opened micro bar•bites in November 2013. • Before Kelowna, was opening chef for the world-renowned Wickaninnish Inn in Tofino in 1996. Travelled around the world on a year-long sabbatical before moving to Kelowna to open Fresco in 2001.

WHAT ARE YOU BEST KNOWN FOR AS A CHEF?

HOBBIES? Cycling, gardening and my dog,

Regional cuisine and developing young chefs through apprenticeship accreditation.

Sunny.

WHAT ARE THE 10 OR SO MOST IMPORTANT INGREDIENTS IN YOUR PANTRY? Coarse sea salt, fine sea salt, Kerala peppercorns, extra virgin olive oil, grapeseed oil, peanut butter, carnaroli rice, lentils, chickpeas, wine.

FAVOURITE DISH TO COOK AND EAT ON A WET, WINTERY DAY? Braised oxtail, risotto with peas, lardon, sage and/or soup, soup, soup. Any and all kinds of soup!

WHAT’S YOUR GO-TO ITEM WHEN SAMPLING OTHER CHEFS’ FARE? Rabbit if it’s on the menu. Any off-cuts of meat.

ANYTHING ELSE WE SHOULD KNOW? Very excited to be working with Figure 1 Publishing on my book THE OKANAGAN TABLE The Art of Everyday Home Cooking to be released early summer ’17. Presales as of December 1 at www. chefrodbutters.com CAN YOU SHARE AN EASY, SEASONAL RECIPE FOR A QUICK BITE THIS WINTER? BRAISED BEETS & CRUMBLED CHEVRE Serves 4 (This recipe is included in my upcoming cookbook) 2 lbs small beets, skin on, and use a variety if possible of red, gold, striped etc. 5 cloves garlic 1 medium onion 1 bunch thyme 2 sprigs rosemary 6 cloves

Braised beets and crumbled chevre by Chef Rod Butters.

1 Tbsp coriander seed 6 pc juniper berries 1 cinnamon stick 1 tsp black peppercorns 3 cups water ½ cup raspberry vinegar 1 tsp salt 6 oz chevre (fresh goat cheese) crackers Preheat oven to 375 F. Place beets in an oven-proof casserole dish. Add all the braising ingredients and distribute evenly. Cover with foil or lid and place in oven. Braise for 1.5 to 2 hours or until beets are tender. Remove and let beets cool in the liquid. Once cool, peel the beets and discard liquid. Cut beets as desired and plate with crumbled chevre on top and crackers on the side. Pairing: Autumn in the Valley Cocktail Sour Rye, ginger honey, lemon, egg white

inspiredPEOPLE

ARTIST

CRYSTAL PRZYBILLE: THE CALL OF ART BY PATTI LEFKOS PHOTOS BY DARREN HULL

Kelowna artist Crystal Przybille working in her studio.

T’S NO SURPRISE CRYSTAL PRZYBILLE became an artist. One of her earliest memories is of painting over a corner of one of her mother’s paintings — reaching as high as her stretched-out, two-year-old hand could. “Mom was my first art teacher. She provided me with quality art lessons,” says Crystal. “She was self-taught but she knew what she was talking about. She took correspondence classes through the Emily Carr University of Art and Design.” Born in Grand Prairie in 1974, Crystal spent her preschool years in a log cabin in Dawson Creek. “We had no running water or electricity, but we had lots of art books.” Her father was a logger, later a safety officer for WorkSafeBC. The youngest of four siblings, Crystal loved staying home with her mother while her siblings were off at school. “I got to create artwork: drawing, painting and even digging clay from the backyard to make three dimensional figures to show my siblings when they came home. I tried to impress them; 24

make them love me more.” The family later moved to Vernon where Crystal attended West Vernon Elementary School. While she always intended to become an artist, an experience while a student at Clarence Fulton Secondary School led her to realize this truly was a real possibility. “My art teacher Ronnie de Langen was a huge influence. In grade 12 she took us on a field trip to view artwork in Santa Fe. It was the first time I saw artists making a living from their work. It confirmed my path. I wanted to get better and better at making powerful artwork.” That awakening led Crystal to pursue a Bachelor of Fine Arts degree from the University of Victoria through Okanagan College’s satellite program. During her early adulthood, she also spent four and a half years training in Europe, mainly in Germany and Holland. “Seeing artwork first hand, seeing how it is built is a completely different experience,” she says.

But perhaps her time in Italy and France were most significant. “I saw the work of Rodin and Michelangelo. I recognized there were imperfections. It took the pressure off me to always be perfect.” Prior to 2009, Crystal’s creative endeavours were mostly demonstrated by painting. A visit to her website shows an abundance of figurative work, including a series of female figures; some are self-portraits; bandaged bodies showing physical wounds as symbols for emotional pain and banners featuring family members embroiled in a fairytale existence — influenced by the dark side of Rotterdam, Holland. In the past six years she has turned to creating bronze sculptures for public art. Amazingly she is self-taught. “I studied a lot from books, most notably by Éduard Lantéri,” — a French-born British sculptor and contemporary of Auguste Rodin, who taught at what later became London’s Royal College of Art. “My study gave me the confidence to create life-sized sculptures. I miss the colour of painting, but love the challenge of three dimensional work, the boldness of it, and how it commands a space.” Her first major piece was of Father Pandosy, who established the Immaculate Conception Mission in 1859, the first permanent white settlement in BC’s interior. Curiously, Crystal once lived in a cabin beside the Father Pandosy Mission, and mentioned to the caretaker she thought Father Pandosy should be commemorated. “A few years later he officially suggested the project. The idea received the support of the Okanagan Historical Society garnering a $49,000 federal grant as well as support and gifts in kind from the local community.” Next came a huge amount of historical research. “The project took two years to complete. During the process I came to understand there was a lot of indigenous history missing in Okanagan texts and that when it was there it was often derogatory.” She discovered Father Pandosy was considered a symbol of oppression for the Okanagan Syilx people, and this created a moral dilemma. She requested a meeting with Westbank First Nation representatives to seek their input so as to be sensitive and to demonstrate consideration for the past. “One of the elders suggested the inclusion of the traditional four food chief figures; Saskatoon Berry, Bitterroot, Black Bear and King Salmon to be added on Pandosy’s cloak.” Not everyone agreed. An indigenous friend stated he thought it inappropriate to juxtapose indigenous images with a symbol of oppression. His honesty made Crystal realize anew how the opinions of indigenous people might vary. A closer look at the statue, purposely not placed on a raised pedestal, reveals the troubled expression on Father Pandosy’s face.

“IT IS A REAL HONOUR, A HUGE EXTENSION OF TRUST, FOR ME, A NON-SYILX, TO RECEIVE THIS COMMISSION.”

“He was a man, conflicted at times as to his mission,” she says. “This statue is meant as an entry point to raise awareness for the people of Kelowna about the impact of settlement on the area.” Her current project, commissioned in 2014 by the Westbank First Nation, is a life-sized bronze sculpture of Chief Sookinchute, a contemporary of Father Pandosy, to stand in the City of Kelowna as a symbol of Syilx culture and history. “It is a real honour, a huge extension of trust, for me, a nonSyilx, to receive this commission,” says Crystal. Lessons learned on the first project led her to attend hearings of the Truth and Reconciliation Commission in Vancouver in 2013. “I volunteered a year of research,” she says. “ I was able to inspect artifacts from the Royal BC Museum in Victoria.” Crystal was also invited to take part in traditional sweat and sundance ceremonies, and talk to many community members about spirituality, gestures and symbolism in her quest to create a piece to instill pride in Syilx culture. Roxanne Lindley, current chief of the Westbank Nation is a descendant of Chief Sookinchute. Her brother and nephew have acted as models. “Everything on the sculpture is symbolic,” she says. “The overall gesture of the work represents the simultaneous strength and humility of the Syilx people. The clothing and objects are based on traditional Syilx artifacts.” So, what gives her the determination to continue through what others might consider setbacks? “Art is my role,” Crystal say. “It’s the best I’ve got to offer. It taps into so many aspects of myself. It’s a calling.” 25

HOT PROPERTIES

CASA BELLA EXQUISITE ITALIAN VILLA ON THE LAKE COMBINES TRADITION AND MODERN ELEGANCE TEXT BY DARCY NYBO

PHOTOS BY SHAWN TALBOT

“I WANTED THE KITCHEN TO BE A LITTLE BIT ELEGANT BECAUSE IT COULD BE SEEN FROM EVERYWHERE IN THE GREAT ROOM.”

ENIS APCHIN OF APCHIN DESIGN CORP WAS BROUGHT IN to create this lakefront home in West Kelowna. It had to be simple, yet elegant, and take full advantage of the lake view. The open concept home, located to the north of Boucheries Point in West Kelowna, had to feel cosy, and be a cross between a touch of modern and a traditional build. He achieved it all, and then some. Driving up to the house, the first thing you notice is the attention to detail. The doors on the three-car garage are exquisite. Look up and you’ll see copper gutters, wire-brushed fir soffits and elegant stonework. The outside of the house is 90 per cent stone, including a semi-circular drive created with interlocking brick. The work was so well done, the brick maker used the home for his brochure. The landscaping, done by Creative Roots, is simple and in keeping with the Okanagan climate. As soon as you enter the house, your eyes are drawn to the

lake view. It may take a minute to register the formal dining room to the left or the home office to the right, or the living room right in front of you. Once you’ve drunk your fill of the lake view, the interior details show themselves one after another. The ceiling heights in this house are impressive: 14 feet in the foyer, dining, kitchen and nook, 12 feet in the guest wing and 10 feet in all other rooms. The great room ceiling is accented with dark 24-foot ceiling beams. “We found a company that specializes in salvaged wood,” said Apchin. “We told him what we wanted and he found these beams in an old barn in northern BC. We had to kiln-dry them to ensure there were no insects left, and then all we had to do was oil them and put them up.” The original design of the house didn’t allow for that type of weight, so Apchin worked with an engineer to make sure it was structurally sound.

Another interior element on which to feast your eyes is the gorgeous, iron ceiling fixtures found throughout the home. “I like clean straight lines. I didn’t want any colour or anything too contemporary,” explained the homeowner, who prefers to remain unnamed. “James McIntyre, of McIntyre Bills out of Calgary, found the ceiling fixtures in Los Angeles from a few different designers. I love them. I like a more masculine look and they are heavy and dark and fairly simple. All the pieces are very striking and they fit well with the 14-foot ceilings. The two in the great room are about 4.5-feet tall. At first I thought they’d be too big, but they were perfect.” A subtle detail in the home is the striking beauty of the wood. The doors, fascia boards and rafter tails were created using a wire brush technique. “We converted a thickness planer into a wire brush machine in order to pull out all the soft wood and give it a textured look that would stand out even when black stain was applied,” explained Apchin. The old Chicago brick walls and pillars are the perfect contrast to the dark wood. “The owners wanted an old Chicago looking brick,” said Apchin. “So we contacted someone in Chicago and found they had real old Chicago brick for sale. We had them ship it up and used it throughout the house.” The brick gives this new home an old world charm with a cosy feel. There are four large brick pillars that establish the formal dining area. “We kept the chairs in the dining area modest and clean,” said the owner. “I like solids and textures.”

The brick back wall in the kitchen and the wall behind the coffee bar were created before the cabinets were installed. The owners wanted the wall to look as if it were an original wall with the cabinets added afterwards. “I wanted the kitchen to be a little bit elegant because it could be seen from everywhere in the great room,” said the owner. “I put the beautiful sconces on either side of the hood fan for elegance. There are little touches of gold throughout the home that add a touch of style.” The kitchen is equipped with Wolf appliances and built-in sub-zero freezers, dishwashers and fridges, all hidden to match the cabinetry. The large island seats six comfortably and was created with Urban Safari Caesarstone. All countertops, including the bathrooms, use the same stone, except for the bar area and the powder room. “It gives the home a boutique hotel look, and keeps the rooms clean looking,” said the owner. “I like it because it has a little vein of cream through it that ties in to the cabinets.” Across the great room is a hallway that leads to the guest wing of the house. To get there, you walk through the bar area. The bar was purposely created to be dark, with the dark wood matching the wine cellar doors and all the room doors in the house. Instead of using a lighter stone, a dark ARAMIS HanStone quartz was applied. “The bar area has a very masculine look,” explained the owner. “We wanted it to look like an actual bar. It’s a separate entity and doesn’t look anything like the kitchen. The doors across from the bar come wide open to the deck and bring the light in.”

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FAQS: Build Start: demo January 2015, build started March 2015 Build Complete: June 2016 Move in ready: June 2016 # of bedrooms: 5 # of bathrooms: 5 full one powder room Sq. Footage with garage: 6,300 sq ft Lot size: 22,653 sq ft Lake Front Footage: 159 feet of lake front Fireplace: 2 fireplaces 3 car garage 2 laundry rooms

Once past the bar, you enter into the private guest wing, which houses the laundry room as well as four bedrooms and four bathrooms. One bathroom doubles as a shower room for the pool and hot tub area. Back in the main living space, it’s hard to not sit and watch the world outside go by. Despite the 14-foot ceilings and the six-foot mantel on the poured concrete fireplace, the room has a relaxing feel to it. Something the owner set out to do from the start. “There are so many places in the house that are my favourite,” she said. “It has a real calm feel to it because it’s so simple and not busy. The rustic manufactured oak floor gives it warmth. I like that they ran the wood floor into the en suite area of the bathroom because it gives a warm and beautiful look to the room.” The owner has several things she loves about her new home. “First of all there’s the views. There’s a view from our en suite soaker tub. From our bedroom, there’s another patio that has a perfect view of the dock and the water. Same as the kitchen … it’s a perfect view of the dock and water.” She pauses a moment. “Then there’s the venetian plaster on the walls. It gives the home such a great feeling. And outside…even around the outside fire pit area is gorgeous,” she said. “I tell people that all the trades that worked in our house were artists. I feel so honoured that they had such an attention to detail.”

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SUPPLIERS LIST Designer/builder: Apchin Design Corp. Kitchen/vanities: Bellasera Kitchen Design Studio Custom doors and millwork: Sawmill Grove Flooring Supply: Tile & Hardwood, Dannburg Calgary Flooring Install: Tile, John Born / Hardwood, Tread–On Hardwood / carpet, Glenn’s Custom Flooring Walls: Clay Masters Pool Tile: Butler and Butler Showers and Floor: Tile supplid by Dannburg Calgary, John Born install / Frameless shower glass by A-Direct Access Glass Ltd. Plumbing Fixtures: Kohler, Vision Mechanical install Fireplaces: 42” and 52” by Town & Country supplied by Okanagan Rockworld, installed by Premium Comfort Mantels: Absolut Stone & Granite Home Automation: Wave Installations Blinds: Advantage Blinds Masonry: Natural Stone Veneers International Inc. “Chardonnay” supplied by Okanagan Rockworld, installed by Mike Summerfield (Summerfield Masonry) Landscaper/Driveway: Creative Roots

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View of Saint-Martin Canal in Paris by Alfred Sisley used with permission

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128 Coldwater Road, Merritt BC Stunning 13+ Acre property offers country living close to city comforts. Custom built rancher, Meticulous outbuildings including detached garage/ shop, hayshed and 40x36 horse barn. Fully fenced & cross-fenced.

1923 Begbie Road, Kelowna, BC Impressive 4 bedroom 3.5 bathroom home nestled in sought-after Wilden, Beautiful In-ground Pool, Great Room Plan, Island Kitchen, Close to Great Schools, Parks & Walking Trails.

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3249 River Road, Keremeos BC Introducing LadyHawke Vineyards. Established 10.33 acre turnkey vineyard operation nestled in the Similkameen wine region of British Columbia. Offering the ultimate 4 season playground surrounded by hiking, fishing, skiing and golf.

1792 Shaleridge Place, West Kelowna BC Stunning walk-out rancher with over 5,440 sq. ft. of quality finishing. Private, gated community with unparalleled lake and city views only minutes to downtown Kelowna. 0.77 acres with plenty of room for a pool.

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510 Tinhorn Creek Road, Oliver

8607 Front Bench Road, Summerland BC

Executive 4,385 sq. ft. rancher on 2.75 acre property located in the Golden Mile of South Okanagan wine country. Kidney-shaped inground pool, insulated/heated 2,000 sq. ft. garage/shop. Surrounded by hiking, biking, skiing, and golf.

Spectacular Lakeview Estate boasting panoramic views. 9.5 acres of privacy nestled in the hills of Summerland with potential to be classified organic. Vineyard? Organic Farm? Countless opportunities await the visionary.

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1665 Travertine Drive, Lake Country, BC Designed by award-winning Bellamy Homes. 3 bedrooms, 3 bathrooms family, Nestled in Lakestone, a master planned community. Over 2,700 sq. ft. of luxurious finishings.

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2098 Bennett Road, Kelowna, BC Magnificent McKinley Landing! .70 acre property offers 3,100 sq.ft. 4 bedroom 3 bathroom family home, breathtaking lake views, Private drive, RV parking, Only 15 mins to Kelowna.

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Dl3104 Dougmac Road, West Kelowna BC Invest in your future. Over 40 acre with OCP permitting subdivision. Beautiful mountain, valley & lake views. Under 20 mins to downtown Kelowna. Services close By

Justin Oâ&#x20AC;&#x2122;Connor P E R S O N A L R E A L E S TAT E C O R P O R AT I O N

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Sothebyâ&#x20AC;&#x2122;s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal.

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11518 Hare Road, Lake Country, BC

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Private, Custom-built walk-out rancher on 2.8 acres. Sweeping lake views. Over 4,700 sq. ft. 5 bedrooms, 3 bathrooms. In-law Suite. Triple Garage.

Nestled in the heart of Peachland. Semi-waterfront family home offering 5,800 sq. ft., 7 bedrooms, 10 bathrooms, including a separate 2 bedroom suite. Sweeping lake views, lakeside promenade.

Designed with Distinction. 3,800 sq.ft. of lakefront luxury in one of Canada’s most desirable summer destinations. Award-winning architecture. 4 bedrooms 3 bathrooms, Private dock. Sandy beach.

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150 Ac. Farmers Drive, Kelowna BC

1179 Westside Road S. West Kelowna BC

525 Feathertop Way, Big White, BC

150 Acres with subdivision potential. Currently zoned RU1. Offering amazing views of the lake and Okanagan Valley. Could be rezoned to RU2 as proposed in Official Community Plan.

Coveted piece of Kelowna’s waterfront. Just over 57 acres, sweeping 180 degree views over the lake and downtown Kelowna, 525 feet of lakefront, private bay

Award-Winning White Spirit Lodge at Big White Ski Resort. Impressive, 10,000 sq.ft. private residence hand crafted by Pioneer Log Homes, Superior design & craftsmanship.

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6487 Dixon Dam Road, Vernon BC

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First Time Offered. 19.97 Acre lakefront estate just a few minutes South of Peachland. Sweeping lake views, 10,000 sq. ft. home, 1,820 ft. Accessible Waterfront.

10.8 Acre Gentleman’s Estate, breathtaking lake & vineyard views, 12,750 sq.ft. of oppulence in a private setting, Heli-pad, Indoor Pool, Riding Arena.

11.1 Acres Of Waterfront on Lake Okanagan. 1200 feet of lakeshore. Sweeping 180 degree lakeside views, 7 minutes from downtown Kelowna. Perfect for family vineyard. ALR zoning.

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The Team Justin O’Connor

Fred Brown

Ashleigh Embree

Susan Propp

Jeannine Dionne

Licensed Associate

Executive Administrator

Marketing Coordinator

FEATURE STORY

SPIRIT QUEST KING OF COCKTAILS USES LOCAL INGREDIENTS TO CREATE HEAVEN IN A GLASS TEXT BY DARCY NYBO

PHOTOS BY DARREN HULL

Autumn Sweater 36

Harry Dosanj mixing cocktails in the Cachèt Lounge at the Prestige Beach House.

UT SOME OKANAGAN CHEER IN YOUR GLASS with these three great cocktails created by

Kelowna’s own Harry Dosanj. Harry is Kelowna’s uncrowned King of Cocktails and has been delighting beverage lovers with his creations for over seven years now. “I rediscovered my love of art and science through bartending,” he said as he mixed up the first cocktail. Harry is currently the curator of libations at West Coast Grill and Cachèt Lounge at the Prestige Beach House.

APÉRITIF

“This first cocktail,” explained Harry, “will get your digestive juices ready so you can tackle your holiday treats and festive dinners.” This apéritif is Harry’s version of the Negroni, made with Okanagan Spirits Aquavit and locally grown beets. B-groni 1 oz of Okanagan Spirits Aquavit 1 oz of Martini Rosso Sweet Vermouth 1 oz of Campari

1 tsp beet juice (make in a juicer) Garnish with orange wedge Serve in a shallow cocktail glass. Okanagan Spirits Aquavit is infused with caraway, coriander, dill, fennel and star anise. The bitter in the drink aids in digestion and prepares your body for that big holiday meal. The beet juice, created from locally grown beets found at the Kelowna Farmers’ Market, adds an earthy bouquet and an interesting flavour to the drink. The Vikings paired aquavit with pickled herring. You can try that, or get a bit more adventurous with any variety of seafood appetizers. This cocktail also pairs well with turkey and chicken as it has a fairly neutral flavour.

ABOUT THE OKANAGAN SPIRITS

Okanagan Spirits Craft Distillery is western Canada’s oldest craft distillery. It opened its doors in 2004 and uses 100 per cent locally grown fruits and grains in the making of its spirits. It has garnered over 25 international awards from BC’s first single malt whisky to gins, vodkas, liqueurs, fruit brandies, aquavit and absinthe. Okanagan Spirits has two locations, which offer tours, 37

tastings and fun events. The Kelowna location has a lounge area. The distilleries are located at 5204 24th Street in Vernon and 267 Bernard Avenue in Kelowna. okanaganspirits.com.

MARTINI TIME

While James Bond liked his martinis shaken, not stirred, Harry cautions against the brutal action of ice crashing through gin or vodka. “It dilutes the flavours,” he said, “and with these great ingredients, you don’t want to do that.” Mediterranean Martini 1 oz of Black Moon Gin by Legend 1 oz of Shadow in the Lake Vodka by Legend ½ oz of Lillet Blanc ½ oz of olive brine Garnish with feta stuffed olives Vodka and gin together doesn’t happen often; however, in this flavour combination it is heaven in a glass. Legend’s Black Moon Gin is a rosemary-infused gin with a strong, distinct flavour. “You need the vodka to smooth out the flavour,” explained Harry. “And it’s not just any stuffed olives you use, it’s the feta stuffed olives from Valoroso Foods on Sutherland. They have a distinct flavour and the olive brine isn’t as salty as regular canned olives.” This before-dinner drink pairs well with oysters and Spanish tapas. It also goes with any style of bread appetizers with

B-groni

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cheeses, Charcuterie boards (especially those with chorizo sausage) and, of course, turkey leftovers.

ABOUT LEGEND DISTILLERY

Located in Naramata, this craft distillery was once a doctor’s office. It is proud to use fresh, locally grown fruit, grains and botanicals in the distillery. They create a line of spirits that are naturally infused with Okanagan fruits, herbs and nuts. Watch for their special barrel-aged whisky coming soon. Tours and tastings of Legend will give you a full-bodied Naramata experience. Visit the distillery and tasting room at 3005 Naramata Road in Naramata. Legends also has a cocktail lounge that overlooks Okanagan Lake. legenddistilling.com

DIGESTIF

This cozy after dinner drink is just what you need after a delicious holiday meal. “I wanted something that felt like putting on a warm sweater,” explained Harry. “It’s a mixture of local flavours that tastes warm and cosy.” Autumn Sweater 1 oz of Society Gin by Old Order Distilling 1/2 oz Averna Amaro (fortified wine) 3/4 oz of local apple juice 1/4 oz lemon juice 2 oz Fentimans Ginger beer

Mediterranean Martini

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Wipe the rim with a sprig of mint. Garnish with Granny Smith apple fan This cozy concoction may quickly become your go to drink for chilly fall and winter days. “Old Order is a more traditional gin,” said Harry. “When you add the fortified wine it gives the drink a light caramel flavour.” For this cocktail, Harry used Function Junction apple juice, which made the drink sweet without adding any sugars. “You need to add a touch of lemon juice to counteract the sweet Okanagan apple juice,” he explained. The final ingredient is Fentimans’ Ginger beer, which can be purchased from Okanagan Spirits and Urban Fare. The best thing to pair with his after dinner potion is pure, dark chocolate. Take a sip of Autumn Sweater, a bite of apple, a taste of chocolate and repeat.

ABOUT THE OLD ORDER

Old Order Distilling is a combination of traditional distilling methods combined with new and creative ideas. The owners decided to create a farm-to-glass craft distillery in the entertainment district of downtown Penticton. The fruit and grains distilled at Old Order are grown exclusively on BC farms, including their own. They create small batch vodka, whisky and gin. When the distillery isn’t in production, visitors are welcome to tour the facility. Old Order Distilling Co. also has an everchanging cocktail menu that features local, seasonal produce, house-made artisanal mixers and their own spirits.

Autumn Sweater

WINTER’S TALE Mission Hill Family Estate provided the perfect backdrop for Boulevard’s wintery fairy tale, featuring bold fashion with hints of fantasy in the details. STYLING BY KIM APPELT

THE GOLDEN KEY Creme sweater ($379) by Anine Bing at LBV Lifestyle; black leather leggings ($1,200) by Malene Birger at LBV Lifestyle; long trench coat ($159) by Papillonat Influence; Mix metallics statement necklace ($69) at Influence. 42

PHOTOS BY DARREN HULL

FASHION

TWO TRAVELLERS On Alissa: Creme Paris dress ($350) by IRO at LBV Lifestyle. On Alannah: black dress ($789) by MALENE BIRGER at LBV Lifestyle.

BRIAR ROSE Faux fur vest ($315) by Lauren Ralph Lauren at Hudsonâ&#x20AC;&#x2122;s Bay; choker necklace set ($24), floral tunic ($85) by Papillon, both at Influence.

AT THE WISHING WELL Grey full length coat ($272) by Minimum and black wool fedora ($80) by Brixton at Man+Woman lifestyle boutique; creme lace top ($69) by Soyaconcepts, and faux leather skirt ($69) by Jealous Tomato at Influence.

THE HUNTSMAN Black dress by Gypsy Soul Design ($180), available at Gypsy Soul Designs.

SNOW WHITE AND RED ROSE On Alannah: Grey fulllength coat ($272) by Minimum and black wool fedora ($80) by Brixton, both at Man+Woman lifestyle boutique; creme lace top ($69) by Soyaconcepts and faux leather skirt ($69) by Jealous Tomato at Influence. On Alissa: Black lace top ($69) at Influence, long black vest ( $364 ) at Man+Woman lifestyle boutique. 47

RED RIDING HOOD Ruby shag jacket ($220) by Gypsy Soul Designs at Gypsy Soul Designs; ruby maxi skirt ($120) by Gypsy Soul designs at Gypsy Soul Designs. 48

PULSING DIAMOND NECKLACE Life is movement Let your jewellery move to the beat of your life.

Makeup and hair: Jenny McKinney Models: Alannah Macaulay and Alissa Smith Photo Assistant: Larissa Simonetta Styling assistant: Julienne Quesnel Photographed on location at Mission Hill Family Estate. A huge thank you to the incredible people at Mission Hill for their hospitality.

Part of the Pulse collection, this 14 Karat gold necklace features a 0.25 carat centre diamond mounted in a special moving setting that pulsates making the diamond continuously shimmer in perfect motion with you. On sale during $1359 (reg. $1699) THE December JOY OFforGIVING

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DESSERTS PIE IN THE SKY … AND OUT OF THIS WORLD TEXT BY CHEF HEIDI FINK PHOTOS BY CATHIE FERGUSON

IE IS MY FAVOURITE DESSERT, and I find a way to make it any time of the year.

I happily throw together rustic fruit galettes in the summer and homey pumpkin pies in the fall, but the holiday season requires gorgeous, decadent desserts. Rather than complicate an already busy time of year by tackling a difficult recipe, I use some simple twists on my basic pie methods to make a celebration-worthy dessert. It’s easiest first to focus on presentation. Something as simple as a beautiful garnish or complementary sauce can transform a basic pie into something special. My recipe for Crystallized Ginger Whipped Cream is a standout, but others such as vanilla- or citrus-scented crème fraîche, chocolate curls and candied citrus peel are easy to make and keep in the fridge, and can instantly make a pie or tart into a thing of beauty.

FOOD & DRINK

Woven shopping bag, knife, waxed basket and ceramic measuring spoons from Pigeonhole Homestore

Chocolate pecan pie

Any pie recipe can be cut in half and baked in a tart pan with fluted sides, turning a basic dessert into something that looks like it was made in a professional bakery. Finally, never forget the ingredients. The holiday season is a time for indulgence. Instead of fresh fruit, think rich chocolate, toasted nuts, fragrant citrus, custard and caramel. With all this, it’s very important to make decent pastry, which is not nearly as difficult as most people think. The following recipe, with its detailed instructions, will be very helpful. For those who want an even simpler crust, my press-in shortbread crust for tarts always gets raves, and requires no pastry knowhow (see Cranberry Meyer Lemon Custard Tart). BASIC PIE PASTRY Makes enough dough for one double-crust pie, or two singlecrust pies. 2½ cups all-purpose flour, measured by the dip and sweep method 1 Tbsp sugar 1 tsp salt ¾ cup cold unsalted butter, cut into small cubes ½ cup cold lard or shortening, cut into small cubes 7 to 9 Tbsp very cold water Food processor method: In the work bowl of a food processor, combine the flour, sugar and salt. Process for a few seconds to combine evenly. Remove the lid, scatter the butter pieces over the flour, replace the lid and process again, using 4 to 6 one-second pulses. Add the lard and pulse a few more times, until the fat is cut into the flour properly. The fat pieces should range in size between small peas and cornmeal, with fewer large pieces and greater smaller pieces. But make sure to leave some large pieces and some dry flour, because these two things help 52

with the flakiness. Transfer the flour mixture to a bowl. Toss with fingers to ensure an even balance of fat to dry flour. Hand method: In a medium bowl, combine the flour, sugar and salt. Whisk to combine. Add the cold butter pieces and use your finger or a pastry blender to cut the butter into the flour. Rub the butter pieces gently between your fingers, coating them in flour, until they are half the size. Add the lard pieces and continue cutting in, until the fat is the right size, ranging in size from small peas to cornmeal. There should be a greater number of smaller pieces than big ones. To finish either method: Slowly sprinkle in the water, one tablespoon at a time, using a fork or rubber spatula to mix the dough. Stop after 7 tablespoons of water, no matter what the dough looks like. Turn the dough onto a counter. It will be very dry and crumbly at this point. Use your hands to gently gather the dough into a ball, using gentle pressure to make it hold together. If the dough is still too dry, sprinkle on a tablespoon more water and mix the dough with your hands again, until you can form it into a ball. In some cases, you will need to use the final tablespoon of water. Divide the dough in two and form each into a disk. This dough can be used immediately, or wrapped in plastic wrap and refrigerated or frozen for later use. BEST APPLE PIE In this recipe, the true sweet-tart apple flavour really shines through. Note the subdued amount of spicing used. Feel free to use more, if you like, but I find that cinnamon and other traditional apple pie spices completely overwhelm the delicate apple flavour. 1 recipe Basic Pie Pastry 3 to 4 sweet apples (3 large or 4 medium) 3 to 4 sour apples (3 large or 4 medium)

1 Tbsp fresh lemon juice 1 cup to 1½ cups sugar (this depends on the tartness of the apples and on your preference) 1/8 tsp cinnamon 1/8 tsp nutmeg 1/16 tsp allspice 1 egg white 1 Tbsp sugar for topping Roll out the pastry, one disk at a time, using gentle even pressure from the centre to the outside edges. The dough should be about 12 inches in diameter and about 1/4-inch thick. Gently fold one dough circle into quarters and place in a pie pan, with the point in the middle of the pan. Gently unfold the dough and settle the dough into the pan. Place the other dough circle on a parchment-lined cookie sheet. Refrigerate both rolled out dough circles while preparing the filling. Peel the apples, quarter them through the stem (pole-to-pole) and remove the stems and cores. Turn apple pieces flat sideways and slice thinly crosswise. The slices should be about 1/8- to ¼-inch thick. Place apples in a large bowl and toss with lemon juice. In a small bowl, whisk together the sugar and spices until thoroughly combined. Pour over the apples and toss to coat the apples evenly with sugar mixture. Preheat oven to 425 F. Remove pie plate (with pastry) from the fridge. Fill shell with apple filling, tapping the plate gently to settle the apples in brick-like layers. Use all the apples. Apple slices should mound slightly in the centre of the pie. Use a paring knife to trim bottom crust flush with the edge of the pie

plate rim. Remove rolled out top crust from the fridge. Use a small star-shaped cookie cutter to cut shapes out of top crust for vents. Place dough over apple filling; make sure to leave a lot of slack and not to pull the dough too tightly. You want it to settle over the filling as it cooks, rather than stay in a stiff dome shape. Place cut out stars over the top dough in a decorative arrangement. Cut the edges of top pastry to ½ inch past the edge of the pie plate. Fold the dough under the bottom pastry edge, tucking the pastry inside the edge of the pie plate as you go. Use your thumb and forefinger to crimp edges of the pastry. Brush the top crust and edges lightly with egg white and sprinkle with 1 Tbsp sugar. Place pie in bottom third of the preheated oven. Bake for 20 minutes, until top begins to get golden. Reduce heat to 375 F, rotate pie and bake for 30 to 40 minutes more, until crust is a deep golden brown and the apples are bubbling and juicy. Remove from oven and place on cooling rack. Let cool for at least 2 hours (preferably 4 hours) before eating. CRANBERRY MEYER LEMON CUSTARD TART The combination of fragrant Meyer lemon with sweet custard and tart cranberries is to-die-for delicious! The presentation in a fluted tart pan makes this seem like a very fancy dessert, even though the use of a simple press-in crust and ultra-simple custard means this tart takes minutes to throw together. The recipe can also be made in an 8x8 inch square pan, or a 10-inch pie pan. Plan to eat this tart up within two days. Shortbread Crust: ⅔ cup all-purpose flour Country 2 Tbsp whole wheat flour (for a delicious nutty flavor inLakethe crust)

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Cranberry Meyer lemon custard tart

6 Tbsp cool butter ¼ cup sugar 1/8 tsp salt Finely grated zest of one Meyer lemon Preheat oven to 375 F. Butter the bottom and sides of a 9-inch fluted tart pan with removable bottom (or a 9- or 10-inch pie pan, or 8x8-inch square pan). In a large bowl combine all ingredients with your fingers until the mixture resembles fine crumbs. Butter should be completely incorporated. You can use a food processor for this step, if you like. Place tart pan on a cookie sheet. Press crumbs (not too firmly, but firm enough) into the bottom and up the sides of the prepared pan. Make sure to press into the edges where the sides and bottom meet so that the crust is not too thick in that area. Place pan on lower-centre rack of the preheated oven. Bake for 15 minutes, until golden. Remove from oven and reduce oven heat to 350 F. Topping: ¾ cup sugar 1 egg 1 egg yolk 3 Tbsp all-purpose flour 1 tsp vanilla 1/8 tsp salt ½ cup light cream Finely grated zest of two Meyer lemons 2 cups fresh or frozen cranberries While the crust is baking, mix the sugar, egg, egg yolk, flour, vanilla, salt, cream and Meyer lemon zest, whisking well to eliminate lumps. Stir in the whole cranberries (thaw the frozen ones first). Once the crust comes out of the oven, pour the 54

topping over it (the crust should still be warm). Return to the oven and bake for 25-30 minutes, rotating pan once back to front, until custard no longer jiggles and toothpick inserted in the middle comes out mostly clean. Let cool completely. Dust with icing sugar and cut into wedges to serve. CHOCOLATE PECAN PIE Makes one 9-inch pie or two 9-inch tarts Just sweet enough, with a crisp golden crust and the rich flavour of toasted nuts and Dutch cocoa powder, this chocolate pecan pie is decadent in the extreme. Crust ½ recipe Basic Pie Pastry Filling 1½ cups pecan halves ½ to 1 cup dark chocolate chips 5 Tbsp unsalted butter, melted 1 cup packed light brown sugar (yellow sugar) ¼ tsp salt 3 whole eggs 1 egg yolk ½ cup golden syrup 1 tsp vanilla extract ¼ cup Dutch cocoa powder Prepare the pecans first: Preheat oven to 350 F. Spread the pecans out on a rimmed baking sheet and place in the preheated oven. Bake for 5 to 9 minutes, stirring occasionally, until nuts are lightly toasted and fragrant. Remove the nuts from the oven and let cool. Once the pecans are cool, chop them into small pieces. Instructions for crust: Follow instructions for pastry in the Basic Pie Pastry recipe.

Turn oven up to 400 F. Roll out the pastry using gentle even pressure. The dough should be about 12 inches in diameter and about 1/4-inch thick. Gently fold the dough circle into quarters and place in a pie pan, with the point in the middle of the pan. Gently unfold the dough and settle the dough into the pan. Trim edge to 1/2-inch beyond pie plate edge, fold edges under and flute the edge with your thumbs and forefinger. Using two long sheets of foil, line the pastry shell all the way up and over the edges. Fill the foiled-lined shell completely with ceramic pie weights or pennies (in a pinch, use dried beans). Place the weight-filled pie on the bottom rack of the oven and bake for about 15 minutes, until the dough looks dry. Remove pie from oven and reduce heat to 375 F. Carefully fold foil together and remove the pie weights by lifting the foil package up and out of the shell. Place the shell back in the oven and bake for 5 to 8 minutes more, until the shell is cooked but not golden. You should be making the rest of the pie filling while the shell is baking, so that the filling is ready to go as soon as the shell is finished baking. If you want to use a pre-made crust, make sure to put it in the oven for several minutes before you add the filling. Instructions for filling: In a large bowl, whisk together the melted butter, the light brown sugar and the salt. Whisk in the whole eggs and the egg yolk, the golden syrup and vanilla. Whisk in the cocoa powder. Whisk until well blended. Just before the pie shell is ready to come out of the oven for the second time, stir the toasted chopped pecans and chocolate chips into the filling mixture. As soon as the pie shell comes out of the oven, reduce the

heat to 300 F and pour the filling directly into the HOT crust (if you have used a pre-made crust, heat it in the oven for several minutes first). Return the pie immediately to the oven and cook for 60 minutes until the pie is just set. It will jiggle like Jell-O in the middle, but will be firm and slice beautifully after it cools. Transfer pie to cooling rack. Let pie cool for 4 hours before serving (or it won’t slice.) GINGER WHIPPED CREAM This is my go-to dessert topping, especially during the holiday season. It’s versatile enough to serve with desserts as simple as seasonal fruit, as homey as pumpkin pie, and as fancy as chocolate torte; and still delicious enough to eat on its own! ½ cup Australian crystallized ginger, chopped 1½ to 2 cups whipping cream Place the chopped crystallized ginger and about ½ cup cream in the work bowl of a food processor or blender. Puree, stopping to scrape down the sides as necessary, until the mixture is as smooth as possible, adding a bit more whipping cream, if necessary, to make the cream and ginger blend more easily. Set aside. In another bowl, whip remaining cream until soft peaks form. Scrape ginger-cream mixture from the food processor directly into the bowl with the plain whipped cream. Gently fold together until evenly mixed. If necessary, whip the flavoured cream a little more, to get the consistency you like.

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TRAVEL FAR

QUEEN of the

CASTLE

GERMANYâ&#x20AC;&#x2122;S BURG SCHLITZ DISHES UP UNFORGETTABLE LUXURY BY DANICA LUNDY

WE RODE UP AND DOWN THE GENTLE HILLS UNTIL THE CASTLE EMERGED, A WHITE GIANT ALIT AND WELCOMING IN ITS GRANDEUR. 57

The reception area at Burg Schlitz.

HOUGH MANY A TRAVELLER HAS CLAIMED “it’s all about the journey,” in the case of my adventure to Burg Schlitz — a grand castle perched atop a hill in north-eastern Germany — it was decidedly all about the destination. Ultimately, the few glitches that occurred in my journey there became inconsequential as I basked in the castle’s overwhelming charm and unbelievable luxury. After many months on a breakneck, New York City pace while completing my first year of graduate studies, and then a two-month painting residency in a former cotton mill in Leipzig, Germany, I was more than prepared to settle into a little luxury. So, offered a trip to this legendary castle, I took it eagerly, and prepared to be pampered. However, the projected four-hour train ride (tram to train station, switch trains twice, taxi to castle, become a queen for the night — easy as schnitzel, right?) turned into a 12-hour test of travel survival between a breakdown on the rails, and a long 58

wait in a deserted station. Several buses and wrong turns later, I found myself seemingly closer to the border of Denmark than to the castle. But when at last I collapsed in a taxi in the town of Teterow (a few kilometres from the castle), I was finally able to settle in and watch the countryside go by in the misty dusk. The road to Burg Schlitz, which is a member of the Relais & Chateaux collection of the world’s finest hotels, is lined with tall, elegant trees — planted there many years ago to provide shade for travellers in the days of horse and carriage. The trees stand like guards on the pastoral landscape. We rode up and down the gentle hills until the castle emerged, a white giant alit and welcoming in its grandeur. I was greeted by a kind concierge who led me through heavy wooden doors, past divine scents wafting from a dining room, down tall corridors with impressive archways and pillars, along ancient hardwood floors. I realized, for the second time that day, how impossibly lost I

was. This time, however, it was in a castle — a fact that was somewhat surreal, yet comforting. I was shown to my room, handed a heavy, old-fashioned key, and left to the light scent of lavender that emanated from inside. As I opened the door, my senses came alive: a soft symphony played through the air; the room gave way to ornate furniture arranged in easy elegance and embalmed in soothing light; wine awaited in a decanter beside a letter sealed in wax — a warm and personalized welcome. Everything glittered gently. Though famished by this point, I couldn’t help but eye the enormous tub and plan a post-dinner soak with that enticing wine.

“THE ROOM GAVE WAY TO ORNATE FURNITURE ARRANGED IN EASY ELEGANCE AND EMBALMED IN SOOTHING LIGHT.

It took me several different corridors and orchid-lined staircases, but I followed my nose and eventually found “Louise” — not a heavily scented woman as you might expect — but the dining room I’d passed earlier. “Café-Brasserie Louise” was likely named for the wife of Hans Graf von Schlitz (the man of noble descent for whom the castle was built in 1806). The meal was another lavish, all-sensory experience. Louise, which offers divine French cuisine, sat tucked beneath a low-slung ceiling with curved windows revealing the expansive grounds. It twinkled with light and cascades of laughter. The silverware gleamed. My first course arrived: a delicate, delicious gift from the chef called Himmel 59

und Erde (“heaven and earth”— a locally sourced delicacy) accompanied by a tangy Sauvignon Blanc. My mouth sang along with the tastes — a chorus of potato lime soup with strawberryconfit followed — and by the time my last course arrived (a dainty salad featuring asparagus cooked to perfection alongside a free-range poached egg), I was stuffed and immeasurably content. I made my way back to my room and settled into the bath, stemming my wine. Relaxing into the room’s calm ambiance, I read about Burg Schlitz’s amenities by candlelight. The castle offers many relaxing experiences including a luxurious day spa, equipped with sauna, pool, Hammam and sundeck. There is a cigar lounge, among other comfortable and exquisite sitting rooms throughout the castle. If a sporty mood strikes, activities such as hunting, horseback riding, golf, canoeing — even waterskiing and sailing — are offered on and nearby the hotel’s extensive acerage. In addition to the Café-Brasserie, the castle boasts the “Gourmetrestaurant im Wappen-Saal,” a gourmet culinary experience in a grand hall, fit for royalty (in fact, a Royal family did stay here this past summer). There are 14 rooms and six suites with views of the acreage and lush countryside, and all the exquisite touches afforded to the royal treatment. In my massive suite, I found the most exotic minibar selection I’ve ever seen: it even had a hand-labelled jar of gourmet gummy bears. As a queen for the night, I slept deeper than I ever have. In the morning, after selecting from a delectable and varied smorgasbord of fruit, pastries, shrimp, lox and teas, I wandered the grounds and the many halls of the manor. 60

At the entrance, I discovered a stone statue of two dancing bears, for which I felt an immediate affinity. Upon inquiry, I learned it had been a gift from the owner of the castle to his wife, who missed her home in Berlin so much that they had the statue taken from the city as a way to establish familiarity in a foreign place. I also found out that after its bankruptcy in 1931, the mansion was repossessed and became a refugee camp and school before it was turned into a retirement home in 1955. It wasn’t until 1994 that Burg Schlitz was renovated and converted into a hotel. My sources of castle comparison are memories of Craigdarroch Castle, whose impeccable grounds I often visited in Victoria, and three castles in Dresden I had toured the week before in preparation for my temporary stay as queen (of the room) at Burg Schlitz. The latter castles I explored with a friend familiar with the area, and whose tour included some inventive bush whacking, fence jumping and questionable entry to the grounds. It was a treat to be invited instead — a pampered guest on the inside looking out. Having spent the summer in eastern Germany, I found myself falling in love with the sensible way of life, the old graffitiridden buildings and especially the people who, initially seeming slightly gruff, proved to be some of the kindest, most articulate, educated and genuine I’ve ever encountered. My stay at the castle was the icing on the Black Forest cake, and I left ready to start afresh on a new journey after reaching the ultimate destination of gentle luxury.

There are 14 rooms and six suites at Burg Schlitz, offering views of the extensive acreage and lush countryside.

Thinking outside the teapot COOKING WITH TEA IS HEALTHY AND DELICIOUS BY PAMELA DURKIN

HEALTH & FITNESS

OR CENTURIES, TEA HAS BEEN valued as a comforting remedy for a variety of ailments. Now that science has confirmed tea’s health benefits, people are enjoying the pleasures of tea drinking with renewed appreciation. But intriguingly, they’re also celebrating the leaf as a delicious and über healthy culinary ingredient. Celebrity chefs, food bloggers and home cooks alike are discovering the inexhaustible ways in which tea can be used to make a plethora of irresistible dishes. The culinary use of tea is not new — in Asia tea has been used in cooking for hundreds of years. But it’s a practice Western cooks are wise to adopt. Not only does adding tea to our dishes impart wonderful flavour — it maximizes and enhances our exposure to tea’s many health-promoting compounds.

HEALTH BENEFITS Tea leaves from the Camellia sinensis plant are teeming with polyphenols. These beneficial compounds have antioxidant abilities, and studies show they may reduce the risk for Alzheimer’s disease, cardiovascular disease, cancer, diabetes, osteoporosis and Parkinson’s disease. If that doesn’t impress you, consider this — a recent study conducted at San Diego State University indicates the polyphenols in green tea may even ameliorate the heartdamaging effects of a high-fat, high-sugar diet. In addition to thwarting chronic disease, tea can also help keep our pearly whites healthy. Japanese researchers have 64

identified four specific compounds in tea that help increase the acid resistance in tooth enamel and reduce the risk for gum disease.

GET COOKING There are myriad ways tea can expand your culinary repertoire. Try using the brewed liquid for poaching fish or chicken, cooking grains, or in soups, stews, gravies and marinades. The leaves can be ground and used as a rub for meats, tofu or poultry, or added to baked goods, omelettes, smoothies, spreads and dressings — the possibilities are as endless as your imagination. Once you begin cooking with tea, you’ll be delighted by its ability to impart flavour and create memorable meals.

BEST TEA VARIETIES FOR COOKING With over 1,000 varieties of Camellia sinensis currently available on the global market, selecting a tea for cooking can be a daunting task. Whether you choose a plain tea, or one that has been flavoured with spices, flowers or fruits, your guide should be your own taste buds and the type of dish you are preparing. One caveat — to reap optimum health benefits always select organically grown tea. Below are a few of the more popular teas used in cooking. For additional inspiration, switch on your computer because this hot culinary trend has spawned several excellent websites and blogs that feature innovative ideas for cooking with tea. A recent post from the popular site Bloglovin for example,

featured several mouthwatering tea-inspired desserts, such as Black Tea Cake with Lemon Buttercream, Lemon Earl Grey Tart and Matcha Crepes with Chocolate Ganache and Toasted Hazelnuts. Here’s a breakdown of different teas and suggested uses. • Earl Grey. This black tea, scented with citrusy Bergamot oil, is one of the most popular “culinary teas” for good reason. Try using the brewed tea in place of other liquids when cooking grains or stewing dried fruits, or adding the ground leaves to baked goods like muffins, scones and shortbread cookies. For a truly sublime application, steep an Earl Grey tea bag in melted butter or coconut oil for a few minutes — the resulting infusion is delicious drizzled over poultry and fish. • Matcha. A powdered green tea with a delicate sweet flavour, matcha pairs perfectly with other light, sweet tastes. Try it in baked goods, smoothies, frosting and cream-based dressings and dips. It also marries well with chocolate. • Assam and Ceylon. These are both assertive black teas whose brews make excellent vegan alternatives to beef stocks and gravies. Their bold punchy flavour also enhances marinades, stews and hearty bean dishes. • Oolong. A semi-fermented tea, oolong’s slightly smoky brewed leaves strike an intriguing note when added to omelettes, stirfrys, stews, frittatas, stuffing and pilafs. • Sencha. This is one of the most common types of green tea and the variety from China is slightly sweeter and better suited for cooking than its Japanese cousin. Its earthy green taste is reminiscent of spinach. The nutritious green leaves make a scrumptious addition to soups, stews, omelettes, scrambled tofu or eggs. • Jasmine. Jasmine tea refers to any white, black or green tea that is scented with the heady perfume of Jasmine flowers. The aromatic brew combines beautifully with basmati rice and is wonderful for poaching mild tasting fish like sole, or sturdy fruits like pears. • Black Chai. Any black tea blended with chai spices will make a tasty dry-rub for poultry, fish or tofu. Chai teas also lend the perfect note to banana- or coconut-based smoothies. • Ginger White. Made from the unopened buds of the Camellia sinensis plant, white tea is the least processed of all the “true teas” and has a mild, sweet taste. The ginger variety is particularly delicious. Use it to cook your morning oatmeal and top with plump raisins and a spoonful of coconut palm sugar for the perfect morning bowl.

SPICY TURKEY BURGERS WITH MINTY YOGURT SAUCE 1 pound ground free-range turkey thigh 2 tsp olive or camelina oil 1 Tbsp garam masala 1 tsp ground cinnamon 1 onion peeled and minced 1 carrot grated 1 cup bread crumbs 4 Tbsp pistachios (crushed finely) 1 small egg beaten For the Sauce 1 cup low fat organic yogurt 1/3 cup dried currants 2 tsp lemon juice 1 Tbsp fresh mint (chopped fine)

1 Tbsp Moroccan mint green tea leaves (ground in spice grinder or with mortar and pestle) Mix all the sauce ingredients together in a medium sized bowl and set aside to allow flavours to blend while you prepare the turkey burgers. Heat a non-stick skillet over medium heat and add the oil, swirling it around to coat the bottom of the pan. Add the onion and sauté until soft and golden. Add the spices and garlic and cook 1 to 2 minutes more or until garlic is soft. Place the mixture in a large bowl and cool. Add the ground turkey, breadcrumbs, carrot, pistachios and mix well. Season with pepper and add beaten egg mixing with your hands to bind the mixture together. Form four uniform burger patties. Heat skillet and cook burgers on both sides until thoroughly cooked through. Serve burgers on toasted whole grain buns or stuffed in warmed pita halves and dollop generously with the minty sauce. Alternatively, serve the burgers and sauce with basmati rice or quinoa.

EARL GREY INFUSED EDAMAME QUINOA SALAD The unique flavour of Earl Grey tea enhances this colourful super-food salad. To ensure your salad is truly delicious, use a fresh, loose-leaf tea that is decidedly fragrant with the unmistakable citrusy aroma of Bergamot oil. In addition, make sure you do not over-brew the tea — the perfect steeping time for Earl Grey is 4-5 minutes. 1 cup quinoa 1 ¾ cup brewed Earl Grey tea (use 1 rounded tsp of loose leaf tea for every cup of tea) 1 cup shelled and cooked edamame beans 1 large mango peeled, pitted and chopped 2 spring onions finely diced (whites only) 5 Tbsp goji berries 1 cup baby spinach leaves (tear larger sized leaves) 1 tsp grated organic orange zest For the Vinaigrette 3 ½ Tbsp olive oil 1 Tbsp orange juice ½ Tbsp fresh lemon juice 1 small garlic clove peeled and minced ½ tsp sea salt ¼ tsp coconut palm sugar Ground black pepper to taste Place the quinoa in a fine sieve and rinse thoroughly under cold running water, rubbing the quinoa with your fingers. Transfer quinoa to a medium sized saucepan. Add the tea and bring to a boil, reducing immediately to simmer. Cover and cook for 15 minutes or until quinoa is tender but still slightly crunchy. (Do not let it get mushy!) If all the tea has not been absorbed after cooking, drain the quinoa thoroughly through a fine sieve. Place quinoa in a medium-sized bowl and allow to cool. Add edamame, onion, fruits, zest, spinach and mix well. In a small bowl add juices, garlic and seasonings, and slowly whisk in the olive oil. Pour the vinaigrette over the quinoa/edamame salad and season with black pepper to taste. 65

TRAVEL NEAR

SPARKLING WELLNESS

WEALTH OF HEALTH AT CRYSTAL-INFUSED RESORT BY SUSAN LUNDY

THE $125-MILLION RESORT AND SPA IS TRULY A WONDER OF COMFORT AND EXCLUSIVITY, INDULGING EVERY WHIM, PAMPERING EVERY CONTOUR OF THE BODY AND ULTIMATELY OFFERING A HAVEN OF RELAXATION. 67

Hot pool and view from the pool area.

I’

M WALKING CLOCKWISE in a tiny, foggy chamber and moving to the sound of Bob Marley singing, “Don’t worry about a thing / ‘cause every little thing … gonna be alright.” I’m trying to take Bob’s advice, but this is a cryotherapy cold sauna and the temperature is minus 110 degree Celsius. A mask covers my mouth and nose; I’m wearing shoes, socks, bulky mitts, a headband, board shorts and loose T-Shirt. The temperature stuns me, but Bob and I are in this together for a full three minutes, so I try not to worry. About a thing. One and a half minutes into it and my skin — which will ultimately drop to 5 degrees Celsius — is aching. The portion of my body covered by clothes is actually colder. I’ve been encouraged to remove my mitts and expose my hands, which suffer from arthritis, to the healing cold for the last 30 seconds, but I simply can’t do it. Five, four, three, two, one … a disembodied voice counts down and I stumble out, cold to the core, but also — a little proud of myself. Cryotherapy is the signature treatment — unique in North America — at KurSpa, the 40,000-square-foot health and wellness centre at Sparkling Hill, located just south of Vernon. The health benefits are overwhelming and people with chronic disease like rheumatoid arthritis, athletes with sports injuries

and others merely seeking an immune-system boost, flock to this cold sauna. For me, cryotherapy is just one of close to a dozen different treatments I’m experiencing during a custom-built, weeklong “Stay Young and Healthy” wellness package at Sparkling Hill. At this point, a few days into it, I’ve been kneaded, oiled, baked, steamed — and frozen, of course. I’m relaxed, invigorated and on the path to whole body wellness. Perhaps, more importantly, I’ve grasped the concept of “mindfulness.” The backdrop to all this is Sparkling Hill itself, the crystal-infused resort developed by Gernot Langes-Swarovski, patriarch of the Swarovski crystal family, who selected this spot overlooking Lake Okanagan as the place to bring European-style wellness to the rest of the world. Opened in 2010, the $125-million resort and spa is truly a wonder of comfort and exclusivity, indulging every whim, pampering every contour of the body and ultimately offering a haven of relaxation. Nature is visible from every room, framed by huge windows like stunning pieces of art. The sweeping vistas capture the curve of the valley, the peaceful blue of the lake, tree-lined hills and the occasional roll of fog. And then there are the Swarovski crystals — $10 million worth. They’re everywhere, starting outside with crystaldecorated panels on the driveway and a massive crystal shaped

THE SCENTS, THE HEAT, THE HUMIDITY. THIS IS A LITTLE PIECE OF HEAVEN.

VICTORIA

Oceanfront Marvel

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Panoramic Views

3051 McAnally Road, Victoria, BC $6,900,000 | MLS 370877

695 Cains Way, Victoria, BC $1,999,000 | MLS 363242

5209 Polson Terrace, Victoria, BC $1,495,000 | MLS 371244

Architectural marvel situated on 1,350 feet of waterfront. A seamless merging of glass, modern luxuries and natural building materials constitute this magazine worthy abode. Encompassed by ocean and unwavering natural beauty, this unique residence is purely for the discerned buyers. 1.59 acres off the coveted 10 Mile Point Ecological Reserve.

Privileged ocean and Olympic mountain views. Brilliant contemporary, open design. A showpiece kitchen; with stainless steel appliances, Canadian walnut cabinets, spacious central island, and dramatic black honed granite countertops. Master suite features 30 foot ceilings. 2 private suites and a detached studio. A stunning modern build; just 30 min from Victoria.

Panoramic ocean & Mt. Baker views! The home offers a tastefully renovated kitchen and ample family and entertaining space. The main level provides the master suite, with 5-pce bath and walk-out deck access to enjoy the sunrise. The walk-out lower level offers; office, bedroom, wine cellar, & rec room. Great location is close to schools, Cordova Bay Golf Course & Broadmead Village.

Private Oceanfront

Family Dream Home

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7 Oswego Street, Victoria, BC $1,295,000 | MLS 370344

5.14 private oceanfront acres on stunning Curteis Point. Main home offers 4,000+ sq ft, ample space to develop; or renovate into your Oceanside dream. A fully renovated, selfcontained 2 bedroom, 1,300 sq ft Guest House. The private beach is easily accessible to enjoy a multitude of water activities year-round. Endless possibilities.

An impressive 4 bedroom family home; beautifully landscaped offering privacy, sport court, putting green and ample patio space. The decadent kitchen is topped with granite offering a large wrapping island, Viking gas range, and custom rich-cream cabinetry. The notable master impresses with dual walk-in closets, vanity, 6 piece ensuite, gas fireplace and walk-out balcony.

Exquisitely renovated duplex offers exceptional revenue opportunity, as an already established vacation rental. 3 bed/3 bath, this premium duplex features top of the line granite countertops, hardwood floors, 2 gas fireplaces & high end finishings. Lower lever offers an additional kitchenette & living space. Magnificent ocean views.

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Crystal-themed steam room.

window above the lobby. Inside, crystal chandeliers spill like gleaming waterfalls over public spaces. They line the stairwells, sparkle like stars above the pool and sit encased in glass — glimmering in a gentle fiery red — in the rooms. Even the spa reception computer glints with a crystal screensaver. Each room features a two-person, crystal-shaped tub that overlooks either the lake or the valley, a walk-through, glass shower — also situated to capture the view — and sitting area. There are four penthouse suites, a crystal-studded ballroom, conference rooms, library, fine dining restaurant, café/wine bar and lower-level pet friendly rooms with direct access to a 20-kilometre trail network, which encircles the resort. WiFi is easily accessed everywhere inside, and soft classical music plays in many of the public areas. Best of all? Guests are encouraged to mill about in the resort’s cosy white robes and slippers, eliminating the need to dress and undress between all that baking, steaming and freezing. KurSpa sprawls across the main level of the resort; it’s a bright and spacious area filled with the scent of rich essential oils. It offers 100 treatments that range from acupuncture and reflexology, to mud wraps and hot stone massage, custom facials and pedicures. There’s a small gym; a movement room (think yoga); a silent, “serenity” room; and a tearoom, where the view is enhanced by a stunning sculpture that changes colour as you move around it. A year-round, outdoor infinity pool perches at the edge of a cliff above the lake, and from my room I can see people gently paddling about as early as 7 am, before light even dawns in the sky. 70

The silky saltwater of the indoor pool, lit from underneath by lights, glimmers like red and blue phosphorescence as you move through it. Crystal lights twinkle on the ceiling and music plays beneath the water’s surface. There’s also a large hot pool and a healing Kneipp Waterway walk. But if KurSpa is the heart of Sparkling Hill, the steam and sauna area is the heart of KurSpa. Here you can find exquisitely rendered themed steam rooms — rose, salt, crystal — and dry saunas (herbal, panorama, Finnish), Igloo and aqua therapy showers. The scents, the heat, the humidity. This is a little piece of heaven. My weeklong Stay Young and Healthy package starts with psychiatrist Dr. Pieter Strauss, who — after chatting with me and studying my health form — determines a dazzling, mespecific array of 10 treatments plus the cold sauna. These are broken down into “body health,” including treatments like the detoxifying Fango mud wrap; “beauty,” which involves a turnmy-toenails-purple pedicure and custom-for-my-skin facial; and “massage,” such as my personal favourite — the crystal cranium neck, shoulders and scalp rub. In between the two-a-day treatments, I hit the exercise room, float in the pools, luxuriate in the saunas and sip African tea in the tearoom. I hike a trail — admittedly much faster after seeing a “bear spotted in the area” sign — and savour local wine in the Barrique & Java café. Dinners in the exclusive PeakFine restaurant and a daily buffet breakfast are part of the package. So, on top of everything else, I feast on divine flavours served up by executive chef Romaine Newell.

Each room Each has a room bathtub haswith a bathtub a view.with a view.

In the same way as it starts, the weeklong experience ends with Dr. Strauss, who guides participants in an hour-long group session, tying everything together under the banner of whole body wellness and sending people home with techniques for maintaining health. Strauss says there are four common issues among people participating in the Stay Young and Healthy group, which is geared to the over-55 set. These include: caregiver burnout, physical illness (heart disease, chronic pain) and subsequent stress around lifestyle changes; relationship angst; and various forms of loss — even that associated with retirement. In the group session, Strauss presents several tips for ongoing wellness, but focuses on mindfulness, or the art of living in the moment, as a way to diminish negative aspects of life such as worry or chronic pain. “In mindfulness, you accept the pain, but as part of everything else. So you focus on other senses as well — the beauty of the visual, the smells and tastes. As you open up to everything else, the pain becomes smaller.” Learning the lesson of mindfulness is made easy at Sparkling Hill as every sense is satiated, from the murmurs of music to the heavenly scents and flavours of fine dining. It’s a place to just relax and “be.” And as I leave, Bob’s words strum in my head, and this time, they make sense. I’m not worrying … about a thing.

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FRONT ROW BY BRENDA GIESBRECHT

A ROUND-UP OF ALL THINGS ARTSY, GLITTERY AND FESTIVE HAPPENING IN THE OKANAGAN THIS WINTER SEASON. ENJOY BEAUTIFUL ART, GLORIOUS MUSIC, DIVINE WINE AND SEASONAL CELEBRATIONS.

PHOTO BY TIM MATHESON, COURTESY CARAVAN FARM THEATRE

Caravan Farm Theatre’s Winter Sleigh Ride Show.

WINTER SLEIGH RIDE

CARAVAN FARM THEATRE, ARMSTRONG, DECEMBER 13 TO 31

ut on your mittens, grab a warm blanket and come on a magical journey on a winter’s night. Caravan Farm Theatre’s Winter Sleigh Ride Show is one of the North Okanagan’s best-kept secrets. Staged outdoors, the audience takes in the show while seated on straw bales in horse-drawn sleighs, travelling from one brightly lit scene to another. This year’s show is called The Orphan’s Dream. This Dickensian time travelling adventure picks up where A Christmas Carol left off — a young orphan named Claire goes on an extraordinary quest that explores the questions: Where does poverty start? When does ignorance begin? And whose business is it anyway? It is written by George F. Walker, one of Canada’s premier playwrights. Located just 11 kilometres northwest of Armstrong, Caravan Farm Theatre has been entertaining theatre fans with its summer productions since 1978. The one-act winter shows began in 1989, a very popular addition to their season. Caravan provides a cash-only concession offering hot drinks and snacks. There are heated, wheelchair accessible washrooms, helping to make this an experience available to all. Add a new tradition to your family’s Christmas repertoire. The show runs December 13 to 31.

Visit caravanfarmtheatre.com for more information. 73

Herald Nix painting.

HERALD NIX PRESENTS

HEADBONES GALLERY, VERNON, UNTIL JANUARY 15, 2017 The water, mountains and sky of the Shuswap, interpreted over and over in constantly changing mood, temperature and intensity — this is the work of Salmon Arm artist and musician Herald Nix. Nix takes the Canadian tradition of landscape painting and turns it on its head. It’s less about the landscape and more about the colour, the texture and the emotion of the piece — the way in which the paint has been layered and carved. I’ll Go Find It is an extension of a recent show in Calgary. It includes many new pieces never before seen in a gallery. All are oil on panel, painted over a period of a year and a half, all the same composition and view. Each is unique, however, just as no two days at the lake are ever the same. Fellow artist Christian Eckart writes, “Herald’s ‘impressionism’ transports the viewer to a specific place at a specific date and time under specific conditions, while demonstrating the urgency to generate a record of ephemeral manifestation never to repeat again.” Strong words for strong paintings.

The Herald Nix exhibition can been seen until January 15 at Headbones Gallery, 6700 Old Kamloops Road, Vernon. Visit headbonesgallery.com for more information. 74

GALA AT THE GRAND

TOMMIE AWARDS GOLD GALA, JANUARY 28, THE DELTA GRAND, KELOWNA The Okanagan is home to some of the most stunning architecture in the country, and the annual Tommie Awards applaud the companies that provide these extraordinary projects. “The Tommie Awards celebrate the achievements of our building industry’s finest, the ‘Best of the Best’ for the past year, showcasing their vision, talent and commitment, setting the standard of excellence for our industry,” said Kevin Santos, 2017 Tommie chairman. 2017 marks the 25th anniversary of awards, presented by the Canadian Home Builders’ Association Central Okanagan. Tommie has become the recognized symbol of excellence for the industry. From the champagne cocktail reception to the awards and dancing, this unforgettable evening at the Grand Delta Resort in downtown Kelowna is one for the memory books. Categories include interior design and landscape design; sales, marketing and merchandising; residential planning, design and construction for new and renovation projects; special achievement awards including environmental initiatives, energy efficiency, affordable housing and innovative construction; and builder-of-the-year categories.

Last year’s event was completely sold out, and seating is limited, so don’t wait to get your tickets.

For more information and to purchase tickets online, go to tommieawards.com.

OKANAGAN SYMPHONY ORCHESTRA PRESENTS MESSIAH VARIOUS VENUES, DECEMBER 16 TO 18

Christmas is a time for traditions — special decorations, meals with friends and family, and favourite community events. One of the most enduring traditions of all is the Christmas portion of Handel’s Messiah. For over 250 years, Handel’s masterpiece has sent spirits soaring with its words of hope set to inspired orchestration. This year, the Okanagan Symphony Orchestra brings back its production of Messiah just in time for Christmas. The OSO has been providing quality concert experiences for the Okanagan Valley since 1960. Under the direction of Maestra Rosemary Thomson, the orchestra continues to delight audiences with a rich and extensive concert season. The orchestra and chorus will be joined on stage by four stellar BC soloists. Natalie Image (soprano), Marion Newman (mezzo soprano), Scott Rumble (tenor) and Scott Brooks (bass) perform the arias that take listeners through the story, from Isaiah’s prophecy to Christ’s birth and the glorious Hallelujah chorus. Make this the season for traditions.

There are three concerts in the valley: December 16 in Penticton, December 17 in Kelowna and December 18 in Vernon. Visit okanagansymphony.com for more information and tickets.

VINTAGE NEW YEAR’S EVE

SPARKLING HILL RESORT, DECEMBER 31 Pull your little black dress out of the closet, polish up your favourite necklace and get ready for the premier New Year’s Eve event in the Okanagan. This year, you’re going to the Vintage Carnival at Sparkling Hill Resort. This is New Year’s Eve like you’ve never experienced before: acrobatic performers, a fire dancer and juggler, carnival games and a magician. The evening also features snack stations, a DJ to

help you dance the night away, a late-night buffet and, of course, a glass of champagne to toast the new year. The two-night stay includes accommodation at the resort, a three-course dinner on New Year’s Eve, a New Year’s day brunch as well as a full hot European buffet breakfast on the other morning of your stay, full access to KurSpa, complimentary underground valet packing and resort-wide Wi-Fi. Sparkling Hill Resort is North America’s premier wellness resort spa as well as an architectural wonder. Over 3.5 million crystal Swarovski crystals have been integrated into the design, adding light and vibrancy to the experience. Breathtaking views of Lake Okanagan plus a wide range of services and amenities make this an extraordinary experience.

For more information on the New Year’s Eve Vintage Carnival, visit sparklinghill.com.

WINTER WINE

SUN PEAKS, JANUARY 13-22 Sun Peaks Winter Wine Festival is a great way to banish the post-holiday season blahs. It’s a blend of wine, food and outdoor recreation that’s guaranteed to bring a smile to your face. Participating Sun Peaks restaurants and venues are offering a wide variety of wine and food pairing experiences. A few you may want to consider are: • Taste of Sun Peaks — the hallmark event of the festival includes small plate creations from many of the resort’s restaurants and caterers paired with eight BC wineries and a selection of fabulous Canadian cheeses. • The Three Elements — a special evening at a secret private home at the resort that includes three elements, including Okanagan port-style wines, Canadian cheeses and Rocky Mountain Chocolates. • Taste the British Columbia Terroir — 12 distinct wine regions in BC will be explored by wine expert Gerrit Van Staalduinen. Discover why each region is special and taste a wine that reflects each one’s characteristics. The 19th Annual BC Wine Awards Tutored Dinner is already sold out. Don’t delay on getting tickets for the other great events. Event packages include accommodation, a number of events of your choice and even a day of skiing.

Visit sunpeaksresort.com for more information. 75

SECRETS & LIVES

Here&there JUSTIN Oâ&#x20AC;&#x2122;CONNOR FINDS THE PERFECT BALANCE BETWEEN WORK AND PLAY; CITY AND NATURE BY SUSAN LUNDY

PHOTOS BY LIA CROWE

“ABOUT HALF AN HOUR AFTER I’M OUT OF MY TRUCK, I FEEL LIKE I CAN TAKE A DEEP BREATH.”

Justin O’Connor at the beautiful 7 Half Diamond Ranch.

RIVING UP AND OUT OF KELOWNA along the Connector, the bustle of the city fades and our breathing opens up — calms — like the beautiful, open expanse of land hugging each side of the highway. Photographer Lia Crowe and I are motoring towards 7 Half Diamond Ranch, located between Merritt and Princeton. It’s the childhood home of Justin O’Connor, Kelowna Realtor and former owner of Okanagan HOME, which is now Boulevard Okanagan. We’re doing a feature on Justin and he’s promised us the ranch is a special place. Indeed, as we turn off the highway, skirt around a herd of cattle meandering across a gravel road, and drive up to the house, we are silenced by the beauty of the golden, rolling grassland, the tree-lined hills and a big sky that stretches above us, at times moody with grey clouds and then all at once parting to allow streaks of glowing sunbeams.

As it happens, on this day the ranch is hosting 60 fly fishermen from all over the country in the Canadian National Fly Fishing Championships, and from the house, we can see the anglers sitting motionless on the smooth-as-glass lake below us. Warmly greeted by Justin’s mom, Heather O’Connor, we admire the airy house — a glorious, gleaming log structure perched on a hill — which looks out over this 800-acre ranch, buttressed by thousands of acres of trail-rich Crown land. “It’s a special spot,” says Justin, who’s emerged from an upstairs room transformed from city clothes into jeans, plaid shirt, vest and cowboy boots. He looks remarkably comfortable in western garb and a few minutes later, as he saddles up one of the ranch horses, he laughs, acknowledging, “I could put a saddle on in my sleep.” Born into a long line of ranchers in southern Saskatchewan, his first horse was a Shetland pony, acquired when he was

five. His parents, Jim and Heather O’Connor, bought into Pike Mountain Ranch, located between Merritt and Princeton, in 1986, moving here when Justin was five years old. Originally, they ran cattle and lived on Pike Mountain across the highway, but sold that land in the late 1990s. They moved across the road, and started 7 Half Diamond Ranch where they now lease out the grass land for cattle and run the ranch as a guest and event destination. Had his parents not moved to BC, Justin would have been the fourth generation rancher on the family ranch in Sceptre, Saskatchewan. The O’Connors still have family there and, in fact, Justin is preparing to leave the following morning for a Thanksgiving visit to Saskatchewan. “We’re a very close family,” he says. After attending elementary school in Princeton and high school in Merritt, Justin obtained a business degree from Okanagan University College in Kelowna. He lived for a short time in Vancouver, but nothing, he says, compares to life in the Okanagan. “There’s nowhere else I’d rather live,” he notes, adding that easy access to the ranch complements living in downtown Kelowna — where he can walk everywhere, easily meet people and be close to everything the city has to offer. “When I’m driving out here, the phone’s ringing in the truck and I’m dealing with stuff all the way out here. But about half an hour after I’m out of my truck, I feel like I can take a deep breath.”

He pauses and says, “Listen to how quiet it is — you can hear the fisherman paddling.” Growing up on the ranch “taught me how to work hard,” he adds. “As any rancher knows, you work all the time … I take what I learned here and apply that work ethic to business.” And life has taught him “the harder you work, the luckier you get” — a good motto to have when he acquired Okanagan HOME in 2011. A financial planner for RBC Dominion Securities in Vancouver and Kamloops at the time, Justin recalls, “I wanted to work in Kelowna and be in business for myself. Okanagan HOME was for sale and I thought it would be a fun way to meet people in the community.” It also opened the doors for Justin to meet members of the Okanagan-based Canadian Home Builders’ Association — of which he is now president — and feature their projects in the magazine. His favourite part of running Okanagan HOME, he says, was being “able to add value to my community and promote all the great events that take place in the Okanagan Valley. There are so many great reasons to live in Kelowna and it was fun to showcase the people who make our community amazing.” Acquiring Okanagan HOME also got Justin involved in real estate marketing and introduced him to Sotheby’s International Realty Canada. “I was impressed with the Sotheby’s brand, and their global marketing connections as a luxury real estate firm. This made

“I LOVE MEETING NEW PEOPLE AND CELEBRATING WINS WITH CLIENTS.”

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me want to get involved in real estate.” With the sale of the magazine, Justin can now focus on growing his Sotheby’s office, which recently opened on Ellis Street. Hired by Sotheby’s three years ago to launch the brand in the Okanagan, Justin now has the time to do what he enjoys most about his work — “I love meeting new people and celebrating wins with clients.” But beyond business, Justin embraces the Okanagan lifestyle: “There are so many great things to do here — biking, boating, fishing, snowboarding, wine, food, etc.” On a sunny day off, he likes taking his Harley for a ride to the ranch, and he’s also involved in an annual motorcycle fundraiser — Ride to Reach — which he and a friend launched six years ago. “We pick a different local charity every year and have raised around $60,000 since inception,” he says. “We love doing something great for our community and we look forward to seeing our group every year and exploring new country on our motorcycles.”

Back at the ranch, Justin finishes saddling up the horse, while Heather shows Lia and me the ranch’s Lonestar Saloon — a wildwest-style bar/restaurant, which visitors can rent for events. The ranch also offers accommodation in several nearby cabins and — while it no longer offers organized trail rides — guests are welcome to bring their own horses and explore the myriad trails that zigzag the land. Flyfishing is a big attraction and snow sports like cross-country skiing and snowshoeing make it a popular winter destination. “There’s always cool people here,” Justin says. “I meet as many people here as I do in town.” As Lia and I hit the highway and drive back to the city for our next appointment, we get caught in a crush of rush hour traffic. But we just smile and breathe. Somehow we’ve carried a piece of the soul-satiating ranch experience back into city life.

LIFE HAS TAUGHT HIM “THE HARDER YOU WORK, THE LUCKIER YOU GET.”

PHOTO BY DARREN HULL

OUTTAKE

A successful photo shoot is rooted in a lovely synchronicity of subject and environment being captured by a talented eye. In the case of our fashion story, A Winter’s Tale, we had beautiful models, gorgeous fashion and stunning makeup paired with the breathtaking architecture, art and views at Mission Hill Family Estate. Everywhere photographer Darren Hull turned, he saw a beautiful photo, and we did not stop shooting until the sun went down. 82

Model Alannah Macaulay splashes in the Renaissance fountain that features the statue “Journey,” by Icelandic sculptor Steinunn Thorarinsdottir.

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