Boulevard Magazine, Okanagan Home - May/June 2018

OK ANAGAN

LIFE AT ITS FINEST

Walk this way Unearth the best of the Okanagan

VISION IN THE SKY A stunning hillside home built with cutting edge technology

THE INFLUENCERS

Passion-powered people who drive the Okanagan

SHARE AND SHARE ALIKE

The bounty of communal long tables

SEPTEMBER MAY | OCTOBER | JUNE 2018 2017

www.wilden.ca

GROWING WITH BALANCE IN MIND Preserving the tranquility of nature creates true value for residents.

Spread over the hillside along Okanagan Lake, just a 10-minute drive from downtown Kelowna, lies Wilden, the largest master-planned community in the Okanagan Valley. Protecting and preserving the spectacular natural setting is integral to the master plan.

This commitment to responsible development ensures Wilden residents are surrounded by green space and savour the joy of balanced living.

Today and as a legacy for future generations.

NATURE INSPIRED LIVING New lots and townhomes coming in 2018.

Register for updates on wilden.ca. • Showhomes open daily 1-5 pm except Fridays.

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CONTENTS 14

28 FEATURES 28 SEIZE THE DAY

On the Cover Photo by Darren Hull

Life -loving Loyal Wooldrige

Model Sunny Solmundson shot on location at Nk’Mip Desert Cultural Centre.

By Toby Tannas

FASHION

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60 SHARE AND SHARE ALIKE

Feasting at communal long tables

32 VISION IN THE SKY

By Darcy Nybo

Stunning hillside home uses cutting edge technology and materials

66 SAVOURY, DELICIOUS, INDULGENT

By David Wylie

Kick off the day with breakfast bowls

42 DESERT WILD

By Chef Heidi Fink

Sizzling fashion in sunset pinks, dry earth tones, cool whites and hot blacks.

By Kim Appelt

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42

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DEPARTMENTS 8 OUR CONTRIBUTORS

20 inspiredHEALTH

78 SECRETS AND LIVES

It’s the Berries

By Pamela Durkin

Craig McDonald: Rising Star

By David Wylie

12

EDITOR’S LETTER

Top Dogs

30 inspiredINTERIORS

By Susan Lundy

It’s All About the View

82 BEHIND THE STORY

14

inspiredSTYLE

By Justin O’Connor

Suzie Doratti

By Lia Crowe

71

TRAVEL FAR

SPECIAL FEATURE

16

inspiredCHEFS

Close Encounters: Galápagos Islands

48 THE INFLUENCERS

Jenna Pillon: Terrafina at Hester Creek by RauDZ

By Suzanne Morphet

By Susan Lundy

By Darren Hull

By Darcy Nybo and Michael Eger

74 FRONT ROW

What’s on this month

By Brenda Giesbrecht

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OURCONTRIBUTORS

OKANAGAN

KIM APPELT

LIA CROWE

STYLIST: DESERT WILD

BOULEVARD PHOTOGRAPHER & STYLIST

L I F E AT I T S F I N E S T MAY | J UNE 2018

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

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250.891.5627

“I never underestimate its resilience, but I always underestimate the beauty of the sage bush.

This shoot was at a stunning location. We were surrounded by sage and the quiet beauty of the desert. It needed very little to tell the story — the story tells itself in images.” Kim is a fashion stylist and respected style expert. Her work has been in many publications, seen on the red carpet at The Junos and The Daytime Emmys.”

“The romantic and dramatic landscape of the desert in Osoyoos was the highlight of producing this issue of Boulevard Okanagan.

The air was heavy with the scent of wild sage and the soundscape was alive with animal songs.” Lia Crowe is a stylist, creative director, photographer and writer.

CREATIVE DIRECTOR Lily Chan

ADVERTISING Mario Gedicke Vicki Clark

ASSOCIATE GROUP Oliver Sommer PUBLISHER

DON DENTON

MICHAEL EGER

PHOTOGRAPHER: SAVOURY, DELICIOUS, INDULGENT

PHOTOGRAPHER: THE INFLUENCERS

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“Influencers are driven by passion and hardly ever stand still in their daily lives. To take portraits of them, you have to make them pause and enjoy.

Everybody opens up in their own way and capturing that moment when they feel best in their skin is very rewarding.”Michael Eger is a fashion, action and lifestyle photographer who has spent most of his career in Europe working for global brands such as Nikon, Garmin and Carl Zeiss.

CONTRIBUTING Pamela Durkin,

WRITERS

Heidi Fink, Brenda Giesbrecht, Lauren Kramer, Darcy Nybo, Justin O’Connor, Toby Tannas, David Wylie

CONTRIBUTING Lia Crowe, Don Denton

PHOTOGRAPHERS Darren Hull

.

ASSOCIATE EDITOR Lia Crowe

DESIGN Lorianne Koch

Michelle Gjerde

“These brunch bowls are fresh, flavourful and healthy. They offer endless possibilities for kitchen experimentation, allowing the cook and consumer to create a dish that is filling, fulfilling and visually appealing.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

EDITOR Susan Lundy

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

OK ANAGAN

SEPTEMBER MAY | OCTOBER | JUNE 2018 2017

LIFE AT ITS FINEST

Walk this way Unearth the best of the Okanagan

vision in the sky A stunning hillside home built with cutting edge technology

the influencers

Passion-powered people who drive the Okanagan

share and share alike

The bounty of communal long tables

HEIDI FINK

BRENDA GIESBRECHT

WRITER: SAVOURY, DELICIOUS, INDULGENT

WRITER: FRONT ROW

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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

“Brunch is literally my favourite meal, so spending several days developing and testing brunch recipes (for work!) was a highlight of my month. I hope you enjoy these recipes as much as I do!” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

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“The Okanagan Valley is rich with art, music, theatre and heritage. This seasons provides many opportunities to celebrate and support that bounty.

I hope you are able to add at least one of the events featured in Front Row to your calendar. I’ve included something for everyone: family events and grown-up ones, indoor venues and outdoor garden parties, longstanding favourites and new ones to try out.” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

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info@blvdmag.ca boulevardmagazines.com

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.

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OURCONTRIBUTORS

DARREN HULL

LAUREN KRAMER

PHOTOGRAPHER: DESERT WILD

WRITER: CLOSE ENCOUNTERS

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“It was a pleasure to be able to spend some time in the South Okanagan for this issue.

The fashion story at Nk’Mip Desert Cultural Centre was a real highlight. The centre provided the perfect backdrop.” Darren is an editorial and commercial photographer, who has earned a reputation as one of Canada’s top image makers, with work informed by a strong sense of storyline.

“As a freelance writer with feet always itching to travel, I was thrilled to accept an assignment to write about Ecuador’s Galapagos Islands. As a guest of Adventure Life tours and an ardent lover of nature and wildlife, I was in birdwatching heaven for five full days.” An award-winning feature writer and columnist, Lauren, a proud mother of four, writes about food, travel, interior design and family life.

DARCY NYBO

JUSTIN O’CONNOR

WRITER: SHARE AND SHARE ALIKE

WRITER: IT’S ALL ABOUT THE VIEW

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“The increase in popularity for communal dinners is long overdue. Wineries, restaurants, and catering companies up and down the valley offer unique and tasty dining options for those who want to reconnect with their community.

It’s a great way to unplug and reconnect with yourself and those around you.” Darcy Nybo is a freelance writer, writing instructor, writing coach, author, self-professed word nerd and a foodie who loves to discover new things.

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“After touring the home of Brent and Michele Couves, I can see how the modern Prairie design can be both luxurious and humble.

Today’s Prairie design has adopted a modern approach creating a hybrid of new and old-school practices. Large panels of windows and open spaces welcome the stunning landscape and shower the open floor plan with plenty of natural light, creating warm, inviting spaces.” Justin is the Senior Vice President, Sales in Kelowna for Sotheby’s International Realty Canada and President of the Canadian Home Builder’s Association, Central Okanagan.

TOBY TANNAS

DAVID WYLIE

WRITER: SEIZE THE DAY

WRITER: VISION IN THE SKY

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“For more than a decade, the name Loyal Wooldridge has been associated with hair styling in Kelowna. Now, as he announces a run for public office, I was interested to learn what drives this young entrepreneur and what sparked the desire to enter politics.” Toby Tannas co-hosts Beach Mornings on Kelowna’s New 103.1 Beach Radio. She’s a mother to two teenage girls and two four legged babies.

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“It’s easy to tell when people are passionate about their work. It’s apparent in their words, their tone of voice, their gestures and, perhaps most telling, that little spark in their eyes. It also shines through in their work. One sip of Sandhill’s wines and one glimpse of the Tamaran residence will show you the passion that was readily apparent during the interviews I conducted for this issue of Boulevard.” David Wylie has done just about every job there is to do in a newsroom. He works in the Okanagan as a writer and media strategist.

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EDITOR’SLETTER

Top dogs

BY SUSAN LUNDY

was an “only dog” until the final four of his 15 years, which — heartbreakingly — ended late last October.

But in 2013, when Bruce and I packed up the part-time house in Calgary and settled permanently in BC, Austen suddenly had a full-time doggy sibling: Rollie the Dachshund.

The dogs actually shared a birthday, born within a few hours of each other back in 2002. But the similarity ended there. Austen, a wired-haired pointer, boxer, shepherd mix, who looked like a Wolfhound, had soaring legs that rose to meet a burly-chested, shaggy frame.

Smooth-haired, chestnut-coloured Rollie boasts legs the height of Austen’s paws, and his entire body could probably have fit in Austen’s stomach.

Austen loved to chase the ball, swim, dig holes the size of small ponds and go on long walks — at running speed — while Rollie favours food, sleep and as little movement as possible. Austen tipped the scales at 100 pounds; Rollie weighs in at 16.

But the moment Rollie took possession of his new BC home, he ruled the roost. Soon after we arrived, we went on a forest walk with friends and their two German Shepherds. The four dogs bounded happily along the path until another dog approached. It was Rollie — not the big dogs — who burst like a bullet from the pack, snarling and barking and demonstrating a dominance that defied his size.

Austen had a deep, threatening bark, but he was a gentle giant.

If we didn’t keep an eye out while the boys ate their dinners, Rollie would gobble his up and then spring onto to Austen’s plate. Once in awhile, Austen retaliated with a low growl, but mostly he backed off, seemingly saying, “Oh well, I guess the little guy’s hungry.”

Same with Austen’s big sleeping pad. The moment Austen stepped off, Rollie would saunter over, flop onto it and fall straight to sleep. Austen would walk back into the room, stare at Rollie for a few minutes, hovering above him, and then plunk onto the floor beside the mat.

Of the two dogs, Austen had the brawn and (I think) the beauty, but there was no doubt Rollie had the brains. Austen lived in this house since he was puppy — over a decade before Rollie arrived.

But Rollie marched into the house and within days had discovered he could poke open an exterior wood door. It was too high on the

outside for Rollie to risk jumping out, but Austen couldn’t believe his luck — an escape route he’d never knew existed.

Occasionally something occurred that indicated Rollie was assessing himself next to Austen. For example, he stopped wanting to burrow into our bed at night, choosing instead to sleep on a “big dog” pad. And Rollie — who is in no way selective when it comes to food — has always eaten banana. Austen, not so much. Once when Bruce handed each a piece of banana, Austen immediately spat his out. Rollie paused for a minute, eyed Austen and then spat out his piece as well.

But ultimately differences in the dogs prevailed and, as is the norm, the little dog outlived the big one. It was a sad, sad day when we had Austen put down.

But at least the memories prevail.

There are no dogs, bananas or escape doors in this edition of Boulevard; however, Austen would have happily joined writer Lauren Kramer on a wildlife viewing trip to the Galapagos Islands (he would have pointed in true pointer form). It’s unlikely he would have appreciated health writer Pamela Durkin’s berries or Chef Jenna Pillon’s mouth-watering Grilled Humboldt Squid Salad, but he certainly would have tucked into Chef Heidi Fink’s savoury brunch bowls.

What this edition of Boulevard does serve up is a delectable mix of fashion, interior design, art, entertainment and a host of people who make the Okanagan tick. Enjoy feature stories on Craig McDonald, who is looking to take Sandhill wines to the next level; style-savvy realtor Suzie Doratti, and the passionate Loyal Wooldridge. And in our special section “The Influencers,” feast your eyes upon some of the men and women driving the Okanagan Valley.

Tour a beautiful house, get the goods on long table dining, check out our desert fashion story and discover what’s up-andcoming in the Okanagan’s entertainment scene.

Back at our home, Rollie remains slightly lost without his brawny cohort, and our plans to scatter Austen’s ashes have petered out, none of us quite yet able to bear the final goodbye.

PHOTO BY LIA CROWE

M

Y BOY Austen

Of the two dogs, Austen had the brawn and (I think) the beauty, but there was no doubt Rollie had the brains.

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Susan Lundy is a former journalist and two-time recipient of the prestigious Jack Webster Award. Her stories have appeared in numerous magazines and newspapers. She is also the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013).

Live where others dream of living.

Quality homes for a quality life.

SENDEROCA N YON.CA

This is not an offering for sale. Any such offering can only be made by way of disclosure statement. E.&O.E. Any specifications in this depiction may change at the developer’s sole discretion without notice.

inspired STYLE

BY LIA CROWE WITH SUZIE DORATTI, OWNER AND MANAGING BROKER OF ENGEL & VÖLKERS OK ANAGAN

FASHION AND BEAUTY

UNIFORM: “Business Spiritual” — flowing pieces that are comfortable and fun. It’s a combination of Boho softness, cheerful colour and patterns in timeless pieces like pencil pants, leggings, tunics and soft wraps. ALL-TIME FAVOURITE PIECE: Mala from India. CURRENTLY COVETING: Super soft denim jacket from Paige. FAVOURITE PAIR OF SHOES: “Rieker for days I’m on the run, United Nude when I’m planning on sitting on a barstool. Fluevogs when its time to tear up the town.” FAVOURITE DAYBAG: Desigual reversible Vinland Seattle bag. FAVOURITE JEWELLERY PIECE OR DESIGNER: Everything at the Water Garden Boutique in Kelowna. FASHION OBSESSION: “ Cultivating equanimity and the absence of obsession. LOL.” ACCESSORY YOU SPEND THE MOST MONEY ON: Boots.

NECESSARY INDULGENCE: Facials and massage. SCENT: Clean air.

MUST HAVE HAIR PRODUCT:

Hair clips and coconut oil.

BEAUTY SECRET: Yoga.

F

ASHION SHOULD be a fun reflection of who you are,” says Suzie, as we meet at the beautiful, new Engel & Völkers shop, and chat about life, style, career and where they all intersect “I think good style is about comfort — wearing clothes that don’t restrict you from moving through and enjoying your day. Good style is also living a life that you’re proud of and content to walk within.”

Originally from Williams Lake, Suzie jokes that keeping true to her roots, her favourite work blazer is a jean jacket, she’ll choose boots over heels any day of the week. And as she describes her day-to-day life, managing and running the company, selling real estate and teaching yoga — all with two teenaged children — it’s no surprise that the most important criteria for her style choices is comfort.

“I’ve been a single mom through it all and I think that’s what has made me reasonably good at management. I always hope to find balance. Sometimes you fail, but you get up the next day, hit reset and try again. Which is why yoga has been so important in my life as a grounding force.

When teaching yoga I always say ‘don’t practice from the outside in,’ meaning don’t worry about what you look like, instead try to feel your practice from the inside out. I try to go back to that when things get hard. Life decisions and purpose — both business and personal — should be like choosing your clothes: they should feel good first. Looking good to others is a natural consequence.”

Straight out of high school, Suzie moved to the Okanagan and started in real estate at age 20. Now, with

a growing realty office and 25 years in the industry, Suzie feels she’s come full circle helping her young employees launch their careers.

“It’s the constant change in real estate that I love. Essentially, it breaks down to small cycles of helping people — how can I use whatever talents, skills and knowledge I have to help this client? After 25 years, I know the industry can still grow and change to become even more specialized, and I’ve learned to build a team in order to provide the highest level in customer service.”

Outside of work, Suzie is passionate about life in the Okanagan, its close access to nature and the wine it produces.

“I live right beside a park and I love seeing the moon on the pond and the first snowfall on the trees. [The Okanagan] gets in your blood and becomes part of who you are. I try to only drink Okanagan wine and even then, only wine from the Westside, if I can. I joke that I’m the “Norm” [from Cheers] of the Westside Wine Trail.”

Asked what qualities Suzie hopes she can impart to her children, she says, “I don’t quit; I just hit reset, so what I hope they get is not giving up and also being kind. Those two things are so intertwined — you can’t just want to get your way in the world, you have to help other people get their way too. If you show up every day, come from a place of service and do your best, I think you can do anything you want. I think that’s a great life; that is success.”

STYLE INSPIRATIONS/ LIFE

STYLE ICON: Kate Hudson and Goldie Hawn. FAVOURITE FASHION DESIGNER: Free People. FAVOURITE MUSICIAN: Annie Lennox, Prince and Pink. ERA OF TIME THAT INSPIRES YOUR STYLE: The present moment. FILM OR TELEVISION SHOW THAT INSPIRED YOUR STYLE: Madmen. FAVOURITE LOCAL RESTAURANT: Made in India, Kelowna, and 19 Okanagan Bar + Grill. It’s all about the people. FAVOURITE COCKTAIL/WINE: Quail’s Gate Chardonnay and Beaumont Pinot Gris. ALBUM ON CURRENT ROTATION: The Lumineers’ Cleopatra. FAVOURITE COFFEE TABLE BOOK: Saturday Night Live: The Book by Alison Castle (Editor). FAVOURITE BOOK OF ALL TIME: Water for Elephants by Sara Gruen. LAST GREAT READ: Sapiens: A Brief History of Humankind by Yuval Noah Harari.

FAVOURITE FLOWER: White tulips. FAVOURITE CITY TO VISIT: Rishikesh, India. FAVOURITE HOTEL: Shangri-La in Vancouver, Kimpton Boutiques in Seattle, Airbnbs globally. FAVOURITE APP: Design Home.

FAVOURITE PLACE IN THE WHOLE WORLD: Tortola, British Virgin Islands.

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inspired CHEFS

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Jenna Pillon Chef at Terrafina at Hester Creek by RauDZ

BY SUSAN LUNDY P H OTO S BY DA R R E N H U L L

QUICK FACTS: • Born in Salmon Arm, BC. “I lived there until I was 18.”

• Training: “ACE- IT Professional Cook 1 program at Salmon Arm Senior Secondary in my grade 12 year. Then I went to Thompson Rivers University in Kamloops and completed the foundation program there. I challenged my Professional Cook 2 and then went to Okanagan College in Kelowna for the 6-week apprenticeship program to do Professional Cook 3 and finish my red seal in 2011. When I challenged my PC2 and did my PC3, I worked at the Wild Apple Restaurant at Manteo Resort for Chef Bernard Casavant.”

• Fifth year at Terrafina; before that, worked at Local Lounge and Grille.

• Accolades: Winner in 2012 of the Canadian National Junior Culinary Challenge, taking first place out of 10 provincial culinary challengers, and making her eligible to represent Canada at the Hans Bueschkens Americas Competition in Las Vegas in July 2013. (To get to the national competition, she placed first in the provincial and regional competitions put on by the Okanagan Chefs Association.) She ultimately took second place in Las Vegas.

What are the 10 or so most important ingredients in your pantry? Really nice vinegar, avocado oil, Himalayan pink salt, Maldon sea salt, cashews, fermented pickles, chia seeds, fresh fruits (can’t wait for peaches).

What’s your go-to item when sampling other chefs’ fare? Simple, fresh, fun food.

Hobbies? Reading, hiking, swimming, enjoying the beautiful area we live in. Float Therapy. boulevardmagazines.com |

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inspired HEALTH

RECIPE GREEN GODDESS DRESSING 5g canned anchovies 5g garlic clove, minced 1 egg yolk 125g sour cream 5g parsley, chopped 3g tarragon, chopped 12g chives/green onions, chopped 8g Dijon 15ml lime juice Pinch salt Pinch pepper 40g spinach 175ml vegetable oil

GRILLED HUMBOLDT SQUID SALAD

Sprouted Broccoli Seeds, Pea Shoots, Green Goddess Dressing, Pickled Radicchio.

Serves 4 people SPROUTED BROCCOLI SEEDS Soak 60ml seeds in water for 12 hours in a sprouting jar, drain the water. Rinse twice a day for 3-4 days. Sit the jar on the counter in natural sunlight.

HUMBOLDT SQUID 4-3oz pieces Season the squid with salt, pepper and olive oil before grilling.

Place anchovies, garlic, egg yolks, sour cream into blender. Buzz until smooth.

Add all the herbs, Dijon, lime juice, salt and pepper. Buzz until almost smooth.

Start adding spinach. Buzz and add more as possible. Once all spinach is in blender start adding oil slowly. When all the oil is added, the dressing should be smooth.

Taste and adjust if needed. Serve the dressing as is or place in a syphon and charge for a foamed dressing.

SIN~CERAS - TOMMIE & GEORGIE GOLD WINNER

design. manage. build.

PICKLED RADICCHIO 200ml white wine vinegar 100ml sugar 5ml mustard seeds 1 shallot, sliced 2.5ml Salt 200ml water 20g honey 1 head radicchio Mix all ingredients together in a pot, except radicchio. Bring to a simmer. Remove from heat and cool for 15 minutes. Pour over shaved radicchio.

TO ASSEMBLE THE SALAD: While the squid is on the grill, toss the pea shoots in extra virgin olive oil and season with salt and pepper.

Add in broccoli seeds and pickled radicchio. Plate the salad however you desire, slice the squid thinly and add on top. At the restaurant we put green goddess dressing on the plate separately. Enjoy!

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inspired HEALTH

It’s the BERRIES Superfoods and super delicious

BY PAMELA DURKIN

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“Picking berries is a quintessential Canadian experience and a great summer pastime for the whole family. Every kid should know the joy of being outdoors with their faces smeared in berry juice.”

O

NE OF summer’s most enjoyable pastimes — eating fresh, sun-ripened berries — also happens to be one of its healthiest.

Thankfully, a bevy of berries are available in BC, rendering health-conscious foodies “spoiled for choice” when it comes to selection. Yet despite all the options, many of us rely on the predictable trifecta of blueberries, raspberries and strawberries for our “berry nourishment.”

You can break out of this berry rut by incorporating the following less familiar but equally delicious berries into your diet.

Currants Don’t confuse these aromatic berries with the dried Zante grapes that go by the same name. Fresh currants — available in black, red and pink varieties — are true “berries” that grow on shrubs and ripen from July to August.

Though not as widely cultivated in North America as they are in Europe, currants are growing in popularity here thanks to their intense flavour, amazing health benefits and culinary versatility. They deserve the recognition.

“When you taste it — the real berry — you wonder how so much flavour can come out of such a tiny thing,” says Dan Hayes, co-star of the popular cooking show Moosemeat and Marmalade.

Their nutritional profile is as impressive as their taste.

Currants contain more disease-fighting anthocyanins and vitamin C than blueberries. Research indicates consumption of the jewel-toned berries can help lower cholesterol and blood pressure, protect vision and reduce the risk of cancer and neurodegenerative disorders.

The red-hued varieties are sweeter than the black and are delicious eaten raw or used in preserves and baked goods.

Although the black variety can be somewhat tart, cooking and sweetening them releases an astounding flavour that shines in everything from cheesecake to savoury sauces.

Another way to utilize them is to employ Silver Rill Berry Farm’s sublime Black Currant Concentrate in your culinary repertoire. I utilize this healthy elixir in everything from smoothies to yogurt parfaits! (See silverrillberry.com for more information)

Loganberries This wine-red berry, a hybrid between a blackberry and a raspberry, is the creation of California horticulturalist James Harvey-Logan, who produced the first cultivar in 1881.

Loganberries now grow wild and in cultivation throughout the Pacific Northwest.

Popular in the early 20th century, loganberries were eventually eclipsed by other hybrid berries that were less fragile and easier to transport. Today loganberries are enjoying a welldeserved renaissance.

Their succulent taste makes them perfect for eating out of hand, but they also shine in preserves, fruit syrups, pies and other baked goods. A piquant sauce made from loganberries can also add an intriguing note to roast meats.

Hayes is particularly fond of this berry and uses it often in the most British of desserts — the renowned “Eton mess.” If you’re not persuaded to try them for their scrumptious taste, you may be won over by their nutritional profile. Rich in vitamins B, C and K, and copper and manganese, loganberries are also abundant in ellagic and gallic acids. These beneficial acids have anti-viral, anti-carcinogenic and anti-bacterial properties.

Salmonberries You may not find these orange-hued berries in the supermarket, but you might on a trek through the forest.

Indigenous to North America, salmonberries inhabit the entire West Coast, from Alaska to California. The bushes that produce these sweet berries — a member of the rose family — tend to cluster in forests and near streams.

If the idea of foraging for salmonberries puts you off, consider the words of Dan Hayes: “Picking berries is a quintessential Canadian experience and a great summer pastime for the whole family. Every kid should know the joy of being outdoors with their faces smeared in berry juice,” he says.

Once you’ve picked them, you can use salmonberries as you would any other summer berry, but I find their inherently sweet flavour makes eating them raw a great culinary experience.

It’s also an über healthy one, as salmonberries, like their berry brethren, are irrefutable superfoods, rich in carotenoids, vitamins A, C and K, manganese and fibre.

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Gooseberries Usually pale green, but sometimes tinged wine red, these tart berries actually resemble translucent grapes. Their peculiar name stems from the fact they were traditionally used in Great Britain as a sauce for roast goose. The British still hold the gooseberry in high regard — they consider the creamy dessert “gooseberry fool” positively de rigeuer during the summer months.

In Canada, these berries remain decidedly under-appreciated as few are aware of their versatility, taste and nutritional benefits. The abundance of pectin in the berries makes them a natural for jams and jellies. Their fresh, tart flavour also renders them a superb substitute for lemons in classic lemon desserts like meringue pie. They shine in savoury applications too — cooked and only lightly sweetened they make an excellent sauce that marries beautifully with fish and poultry.

“They pair particularly well with oily fish like mackerel and herring,” enthuses Hayes.

In addition to their unrivalled taste, the berries boast a bevy of nutrients. They’re rich in vitamin C, carotenoids, chromium, magnesium, potassium and fibre. Emerging research suggests the thin-skinned berries can help regulate blood sugar, heal gastric ulcers and reduce the risk for oral cancer.

Salal Berries If you haven’t heard of salal berries you probably haven’t been paying attention to the news. The vibrant blue fruit recently garnered national media attention, thanks to research conducted

by BC plant biologist Peter Constabel.

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“When you taste it — the real berry — you wonder how so much flavour can come out of such a tiny thing.” the much touted blueberry. Why is that significant? Diets high in tannins and anthocyanins have been linked to a decreased risk for cardiovascular disease, stroke, certain cancers, Type 2 Diabetes, neurodegenerative disorders and more.

Unfortunately, as with salmonberries, salal berries cannot— as of yet — be sourced in the supermarket. But that doesn’t mean you can’t enjoy them. Salals are abundant in BC, and can generally be found growing in forested regions on the coast and in the interior. They’re a traditional food among Indigenous people, and are often used to sweeten a delicious concoction referred to as “Indian Ice Cream” (Sxusem).

Clearly, their nutritional value makes them worth foraging, but what about their taste? Constabel describes their taste as a “cross between a blueberry and a red currant” and warns that they can be somewhat mealy, depending on where you pick them.

“Sunny, open areas are where they seem to produce the best and juiciest fruit,” he notes.

And while they can be eaten raw or dried to make fruit leather, their flavour really shines when they’re cooked and used to make pies, jams, chutneys and dessert wine. Of course, now that they’ve been given bona fide superfood status, it won’t be long before we’re all downing salal smoothies and energy bars!

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inspired INTERIORS

It’s all about the view

Prairie-modern masterpiece is open, simple, warm and inviting

BY JUSTIN O’CONNOR | P H OTO S BY DA R R E N H U L L

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A stand-out feature in this simple, open home is a floor-toceiling, wood-burning fireplace, which is a strong vertical element often used to anchor the Prairiestyle design.

T

ODAY, as we tour the home of Brent and Michele Couves, we discover a home where Prairie design meets modern style.

“We wanted clean, modern lines, but also wanted a casual, ‘feet up’ feel,” says homeowner Michele, who undertook the interior design of the house, along with M3 Creative.

“We wanted to create clean lines with an open, modern look that offered a warm feel,” she adds.

Michele also runs a very successful hair salon from her home, having turned the second main floor master bedroom into a chic, stylish studio with private courtyard access. As we

tour the house, she is preparing for her next client.

Main floor living was a primary focus of the house’s design, with 2,700 square feet flowing into an additional 1,800 square feet of outdoor living space.

“It’s all about the view,” says Brent.

Indeed, the oversized windows and sliding glass doors encourage plenty of natural light to flood into the open plan, creating warm, informal spaces that are inviting and unpretentious.

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Keeping the interior design monochromatic and using various textures to bring depth has provided a quiet, simple palette for easy living.

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strong elements offered here. The pool, located just off the main living area, was placed here intentionally for both ease of access and to create a visual element of calm when viewed from the inside.

Keeping the interior design monochromatic and using various textures to bring depth has provided a quiet, simple palette for easy living.

I have to say, one of my favourite features of this house is the floor-toceiling wood-burning fireplace — a strong vertical element often used to anchor the Prairie-style design. The modern Prairie style was first introduced by renowned architect Frank Lloyd Wright to meet his objectives of simplicity and integrity that combined comfort, utility and beauty. Like the Craftsman style, the simple asymmetric form of Prairie homes allows for adaptation to a site as well as to the functional needs of today’s homeowners.

In my opinion, Brent and Michelle have truly captured the essence of how I believe the modern, Prairie-style design was meant to feel. As I experience the house’s first impression or “curb appeal” — with its contemporary yet traditional and timeless appearance — and its unpretentious, genuine welcome inside, I’m ready to put my feet up by the fire and enjoy a glass of Kelowna’s finest red. Well done, Couves!

Q&A with interior designer Michele Couves:

WHAT WAS THE HOMEOWNERS’ INTENT WITH THIS DESIGN? “We wanted to work with nature and capture all of the strong elements this private lake-view lot has to offer.”

DESIGNER’S CONCEPT: “Use of natural elements, real stone, wood-burning fireplace, hardwood floors and keeping it monochromatic, simple and quiet.”

STYLE OF DESIGN: “The house design is a take on Prairie modern — and keeping the interior on the same path was paramount.”

COLOUR SCHEME: “Monochromatic and inclusive of various textures.”

WHAT ARE THE STAND-OUT FEATURES FOR YOU? 〉 〉 〉 〉 〉 〉 〉 〉 〉 〉

Lots of oversized windows/skylights and sliding doors Wood-burning fireplace Pool off the main living area for use and visual appeal Huge, covered outdoor living area, including barbecue/fireplace and TV Large lounging patio around pool Courtyard Large, oversize overhangs (a Prairie-style trademark) High ceilings Oversized garage, with room for three cars Oversized steam shower

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“At Link Custom Homes our innovative design ideas, unsurpassed quality and meticulous attention to detail will provide a lifetime of pride and pleasure in your new home”

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TALKING WITHTOBY SECRETS&LIVES

Seize the day Passion and vision power Loyal Wooldridge’s dreams

BY TOBY TANNIS | P H OTO S BY DA R R E N H U L L

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“Her dying taught me that if you want something, you need to do it today because tomorrow isn’t promised.”

L

OYAL WOOLDRIDGE is probably best known in Kelowna circles for his successful hair salon, Loyal Hair. At the age of 21, he used his passion for the craft to create a sleek, contemporary salon brand.

The venture was not without its growing pains but in just over a decade, his youthful vision of becoming a hair stylist and a business leader have come to fruition.

“Right out of hair school I started looking to open my own salon,” Loyal recalls. “I’ve probably paid the equivalent of a college tuition in the mistakes I’ve made, but the school of hard knocks, the school of life, is what has really taught me about business.”

Driven by what he calls his “social heart,” Loyal has always used his business clout to be a voice for those who are silenced.

“The biggest, award-winning campaign we’ve created is the I Am Me Campaign. It’s an empowerment campaign that started as a pink shirt, anti-bullying campaign that morphed into an empowering message to show people they can really own who they are.”

The importance of “owning it” has figured prominently in Loyal’s life since he “came out” to family and friends at the age of 16. Always a strong voice for the LGBTQ+ community, Loyal challenges people to look at what we all have in common rather than focus on our differences.

“It’s been beautiful to see our community flourish with events like Kelowna Pride,“ he says. “It started with just dances every other month and now it’s a week-long festival that integrates different facets of the community.”

Within his business, Loyal is a champion of cultivating new talent. He has developed an internship program at his salon, and hair school graduates are brought in and coached on more than just cutting hair.

“It’s about helping them grow as people,” he says. “It’s not just about providing people with a job, but finding out who they are and helping them live their very best lives.”

Living his best life has always been a priority for Loyal, but much more so since 2016 when his beloved mother, Adele, passed away unexpectedly.

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“It’s not just about providing people with a job, but finding out who they are and helping them live their very best lives.”

“She was not only my mom, but my business partner.

When all the banks turned me down at 21 years old, she stepped up and said ‘I’m going to partner with you, I believe in your vision, let’s do this together.’”

For a decade, the pair worked side by side. He had the creative vision, she took care of the books. Then suddenly, she was gone.

“It broke me open,” Loyal shares. “She was only 56 years old. She had so many aspirations and unfortunately, she didn’t get to live those out because she was waiting for retirement.

Her dying taught me that if you want something, you need to do it today because tomorrow isn’t promised.”

Still reeling from Adele’s sudden passing and thrust into the role of estate executor, Loyal made a decision to simplify his professional life. He pared back his salon from two locations to one, reduced his time behind the chair and partnered with long-time mentor Colin Ford to keep the business on track.

This allowed him to turn his attention to another dream — one he wasn’t going to keep on the back burner any longer: a run for Kelowna city council.

“I’ve always used my business to be innovative and adapt to inevitable change. That’s what I want to accomplish with earning a seat [on council] in Kelowna. This is something I’ve envisioned for seven years. The time now is right,” Loyal says.

With husband Ian Roth’s blessing and his St. Paul Street salon in good hands, Loyal has immersed himself in 30

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community concerns and initiatives.

“I’ve spent lots of time researching the citizen survey, attending council meetings, understanding the impact of many organizations and meeting with key community members,” Loyal explains.

Many of those closest to Loyal see a run for public office as an obvious next step.

“I get one of two responses from people. Either ‘that’s a natural progression’ or ‘why would a hairdresser run for city council?’” he chuckles. “It’s really just about educating people that regardless of your vocation there’s always valuable input that all facets of the community can bring to the table.”

Loyal is passionate about his city, particularly the downtown core.

“I want to be where people are walking and cycling and being active and living and working. There has always been a sense of belonging to a community that has been with me.

From elementary school, to high school, to my adult life, community has always just been a part of who I am.”

With a beautiful life and successful business already built on a solid foundation of community, this activist and entrepreneur is looking to the future.

“I’m so excited about whatever comes next,” exclaims Loyal. “Nothing is ever 100 per cent. But I’m going to go for it, I’m going to try it because this is what life is about — experiences.”

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HOTPROPERTIES

Vision Sky in the

Hillside stunner uses cutting edge technology and materials

BY DAVID WYLIE | P H OTO S BY S H AW N TA L B OT P H OTO G R A P H Y

Quick facts Square feet: 9,000 Bedrooms: 4, plus separate suite over three-car garage Bathrooms: 5.5 Fireplaces: 1 Heated, polished concrete floors Finishes include locally sourced veneer ceiling panelling Bamboo and recycled timber millwork Semi-metallic exposed steel framing Zero edge pool with sunroom cabana Wine cellar and tasting room

H

IGH ON the hillside of the Naramata Benchlands, the Tamaran residence is a striking sight. The 9,000-square-foot custom home is modern and contemporary, featuring stunning oblong angles.

Visually, the eye is drawn toward the floating steel roof — like an arrow, it points across Okanagan Lake at Giant’s Head Mountain in Summerland, and up toward the stars.

“A house is like a living thing; it lives with you and becomes a vital part of your well-being,” says architect Robert Mackenzie. “There’s a lot of thought and influences — such as the ecology, physical site and climate — that went into putting the form together.”

Situated on 10 acres high above Okanagan Lake, the home has its own vineyard on the gently sloping hillside. Behind the house sits the

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“The drama is in the living space. It’s a place that’s very special: you’re close to the sky, you’re close to the elements.

It’s all very ethereal in many ways.”

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old Kettle Valley Railway line, which is part of the Trans Canada Trail, the longest network of its kind across the country.

The design of the building incorporates features that push the boundaries of material and form, including the roof. Not only does it add to the overall aesthetic, but the roof is practical in that it provides shade from the Okanagan sunshine.

Twenty-foot-high ceilings in some places expose the carefully crafted wood-and-steel underside of the roof, adding a dramatic effect to the inside of the house. The living room captures the sunset over Okanagan Lake and stunning views of Penticton and further south to Skaha Lake.

“The drama is in the living space. It’s a place that’s very special: you’re close to the sky, you’re close to the elements. It’s all very ethereal in many ways,” says Mackenzie. “LED lights are pinpoints, like stars coming out of the building. It puts you in a dream state.”

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Sustainability was a contributing factor to the overall design.

Interior finishes include locally sourced veneer panelling along with recycled-wood millwork. Bamboo cabinets are used extensively in the kitchen.

Mackenzie says an important part of his design process is his intuition about the client. This was very much the case in this project.

The layout of the house reflects the client’s social lifestyle, while also maintaining privacy. There are many quiet and intimate spaces in the house and on the property, including shady courtyards, a private wine cellar and tasting area, and a private den.

That said, there are also fantastic areas to entertain, including the spacious lakeside deck that features a cabana with a bar and an edgeless pool.

The casual relationship and flow of interior and exterior spaces allows for a variety of experiences throughout the house.

“Each room changes in feeling and in character. The spaces are virtually different,” he says. “It’s homogeneous but it’s not a repetitive looking home.”

Along with the main house building there’s a separate structure with a three-car garage and a suite above it. Solar panels on the roof of that building can be used to charge an

electric vehicle, as well as provide some power for the house.

There is also a geothermal heating and cooling system that includes several underground terraces of heat exchange piping.

A polished concrete floor throughout incorporates in-floor radiant heating from this system.

The staircase at the main entrance is fashioned from slabs of recycled timber, and the wall in the entranceway is rough-cut stone.

The combination has the effect of bringing the outside into the home.

A subtle ramp on the lower level adds to the dramatic effect of moving through the residence with a slight change in elevation.

“It has the continuity of form, but it’s the sense of space and volume that makes it so unique,” he says.

“You could spend weeks in this house and enjoy walking from one part to another.”

Mahdi Yazdinezhad, structural engineer and managing partner at ROV Consulting, says the roof was the biggest challenge. The home’s location on the hillside meant the design had to account for strong winds.

“The roof is the feature of the house. It was a challenge to make it work,” he says. “It’s a fully engineered home. It’s not typical.”

“LED lights are pinpoints, like stars coming out of the building.

It puts you in a dream state.”

Custom Lakefront Homes & World Class Amenities Retire to beautiful Osoyoos Lake. Over 200 homes sold!

The word is out that The Cottages on Osoyoos Lake is the best new home community in the Okanagan Valley.

The Cottages includes a community centre with a gym, two pools and hot tubs as well as our private sandy beach and boat slips, there’s something for everyone. With over 200 homes sold, the remaining opportunities won’t last long.

With eight different home plans to choose from ranging is size from our modest 1,300 sf meadow homes to the exclusive 3,000 sf Meritage plan, there really is the perfect home for you.

We have several unique homes under construction and all homes can be customized to suit your needs. Please contact our sales team at 1.855.742.5555 or visit our website for a full tour.

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JENN-AIR APPLIANCES HAVE A HISTORY OF INNOVATION. For nearly 50 years, Jenn-Air has focused on bringing kitchen design and functionality together to produce stylish and elegant kitchen appliances. Their appliances continue to offer the details you appreciate, from the technology itself to every last handle and hinge. Check out Jenn-Air’s latest appliances and see what their details can do for you.

Visit the Kelowna Trail Appliances showroom to find Jenn-Air Appliances to fit your budget and lifestyle.

Kelowna Showroom: 2637 Enterprise Way, Kelowna, BC V1X 7Y6 | Call: 250.862.3838

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A full steel frame was key in putting the roof together, he says. Concrete walls with foam insulation also provide support.

“It was a very interesting project,” he says. “We’re proud to be part of the team.”

The home was substantially completed around 2016, but like many homes, it’s continually being fine-tuned with added paintings, sculptures, furnishings and landscaping, fitting to the original unique architecture.

Suppliers list Architectural firm: Robert Mackenzie Architect Inc. Architectural Project Team: Design and Project Architect, Robert Mackenzie AIBC, MRAIC Documentation Technologist: Dominic Unsworth Structural: ROV Consulting Inc. Geotechnical: Rock Glen Consulting Ltd. General Contractor to Lockup: Wildstone Construction Group Construction Management Finishing Works: Ross Manning, associated with Solaris Surveyor: McElhanney Consulting Services Ltd. Mechanical, Geothermal and Solar Contractor: Lakeview Geotech Ltd. Electrical Contractor: Eckert Electric Ltd. Recycled Woodwork: Plexus Doors Steel Fabricator: B&L Machine Shop Custom Millwork: Signature Kitchen Builders Inc.

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West Harbour is an intimate community of elegant designer homes perched on the Okanagan’s west shore.

With an outdoor pool, 500 feet of sandy beach, Harbour Club (coming soon), available boat moorage and a welcoming group of residents who love the Okanagan lifestyle.

PHASE 3 IS NOW SELLING, with 6 new home designs to choose from, including bungalows and semi-detached villas. Visit us to see everything there is to love about living here.

Sale Centre OPEN SAT-WED, 12 PM – 4 PM Take Hwy 97 to Westside Rd., turn onto Old Ferry Wharf Rd.

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FASHION

"Odette" short white kimono ($65) from Winslow Rowe; brown jean shorts by Levi’s ($65) and nude bathing suit by Gypsy Soul Design ($140), both from Gypsy Soul.

STYLING BY KIM APPELT | P H OTO S BY DA R R E N H U L L

In the land of sage brush and rattlesnakes, scorpions and pine tree groves, Boulevard presents spring fashion in sunset pinks, dry earth tones, cool whites and hot blacks set against the stark and wild beauty of Canada’s one and only desert. Photographed at the spectacular Nk’Mip Desert Cultural Centre in Osoyoos, this fashion reflects a landscape that inspires beauty.

Pink dress by Free People ($107) from Hudson’s Bay; Dream Catcher earrings ($9.99) from the Nk’Mip Desert Cultural Centre gift shop; copper bangles ($40) from Kim xo; pale pink “Larissi” boots ($100) from Aldo.

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Vintage white dress ($125) from Winslow Rowe; jean jacket by Guess ($107) from Hudson’s Bay; boots

by Giambattista Valli ($700) from Saks Fifth Avenue; copper bangles ($40) from Kim xo; “BIA” Turquoise Ring ($45) and “Aphrodite” crystal ring ($38) from Winslow Rowe.

Classic tank ($44), ”Odette” Kimono ($65), “BIA” Turquoise Ring ($45 ), “Montego” skull necklace ($55) and “Aphrodite” crystal ring ($38) from Winslow Rowe; jean shorts by Society Amuse and scarf ($59) from Man+Woman; boots ($85) and cuffs ($85) from Gypsy Soul Designs.

Black ruffle “Sweetheart” romper ( $119)

by Smash Tess; pointed mules ($270) from Man+Woman.

Makeup: Courtney Kneale.

Model: Sunny Solmundson represented by Deja Vous Model Management.

Photographed on location at the Nk’Mip Desert Cultural Centre.

A huge thank you to Spirit Ridge Lake Resort and the Nk’Mip Desert Cultural Centre for hosting our crew.

specialfeature

THE INFLUENCERS Meet some of the business people who drive the Okanagan as they discuss success, vision and personal satisfaction.

Boulevard presents: The Influencers. by darcy nybo and Michael eger

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Sandhill Winery’s beautiful and spacious tasting room, with its soaring ceilings and splashes of colour, set the stage for Boulevard’s photo shoot of The Influencers. Boulevard extends a huge thank you to the team at Sandhill for the wonderful hospitality.

LANDMARK CLOTHIERS Dale Gehring, Buyer/General Manager “To be successful you need to find your niche, provide excellent customer service and create a great experience for your clientele. Our client base is 50 per cent out of town and 50 per cent local. We don’t follow other stores to see what they carry. We do our homework, go to shows throughout North America and bring back unique and quality European fashions. Our team has been together a very long time; we know our clients, their tastes, likes and dislikes. We go above and beyond to create an exclusive environment for our customers, and that includes after-hours appointments for those who can’t make it during regular store hours. When you provide great customer service and an exceptional buying experience, you create lifelong relationships.”

250-448-7080 LANDMARKCLOTHIERS.COM

WILDEN / BLENK DEVELOPMENT CORP. Karin Eger-Blenk, Chair of the Board “What drives me is a desire for change.

I crave the unprecedented to become real. But pursuing innovation comes with a great responsibility to push in the right direction and not just push for the sake of growth. What does a sustainable future look like? What is our part in shaping it? I use these questions to guide me along the way.”

250-762-2325 | WILDEN.CA

ARTISAN WALLS Andrew Pocys, Founder “In order to be a success, you must become the best at what you do. We do that by using ancient techniques and bringing them into the modern world.

As Picasso once said, ‘Learn rules like a pro so you can break them as an artist.’”

250-575-3691 | LUXURYLIMEPLASTER.COM

COLONIAL COUNTERTOPS Adam Cathcart, Kelowna Branch Manager “There are several qualities that help create success: gratitude, responsibility, accountability, integrity and confidence are just a few. Successful people stay calm, help motivate others and stay positive.

You’ll find the owner, management and staff of Colonial have all these qualities. As my dad used to say, ‘Above all else, be firm, fair and fun!’”

250-765-3004

COLONIALCOUNTERTOPS.COM

TROIKA DEVELOPMENTS Renee Wasylyk, Partner and CEO “Everyone craves a vision — something to draw them forward, allow them to believe in a better tomorrow and build beyond their own capacity. I want to be that inspiration, that visionary. The one that propels others forward, sees a positive future and knows that each person belongs to our collective future. Because, in as much as I am able to positively influence others, I know that I am changed by all whom I encounter, and ultimately, become both the beneficiary as well as the servant to the broader community’s vision and future.”

250-869-4945 | TROIKADEVELOPMENTS.COM

PASSIONATE BLOOMS Shauna Grobowsky, Floral Artist and Owner “Being an influencer means going above and beyond the status quo to strengthen and improve our beautiful community.

Self-improvement is essential to the success of your business. It is also wildly important to empower, support and collaborate with other local businesses in order to thrive in a small city. As a member of this amazing community, I challenge myself to put my best foot forward every day and to motivate others to do the same. To be a positive influencer, you must take risks, think outside the box and inspire success in yourself and others. Through hard work and dedication, I have managed to achieve my dream of becoming an innovative, trend-setting florist who has introduced a new style and modern design to Kelowna. My passion is floral design and my purpose is to encourage the people who know me to pursue their dreams and be the best they can be.”

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OPERA KELOWNA Alexandra Kosachukova Babbel, Founding Artistic Director “It is a sizzling moment in our city! There is ongoing dialogue which I continue to be a part of, and count as an invigorating privilege. The appetite for excellence — including, but not limited to the arts — is exceptional. We are out-pacing the nation in so many ways.

I want arts and culture to be one of the key reasons why people move here. Building is much more gratifying than maintaining; however, it is not possible without supporters. I know this is the right time for the city.

I’m here! I’m all in!”

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RAUDZ CREATIVE CONCEPTS Audrey Surrao, Co-Owner “My parents taught me that success, like respect, isn’t something you get — it’s something you give. When Rod and I opened Fresco in 2001, we had 18 people working for us. Today we own and operate four restaurants in the Okanagan with our total staff approaching 70. The success of our business is completely dependent on our ability to provide for our staff, suppliers and guests.”

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STERLING CHIROPRACTIC AND WELLNESS Dr. Sterling Armata, Owner “They say a candle loses nothing by lighting another.

With three decades of experience as a second-generation chiropractor, I truly believe this.

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START FRESH PROJECT Michael Buffett, Chef Founder “Surround yourself with people who share your vision. The Okanagan is bursting with people who care about living in a vibrant, healthy, successful and sustainable community.

Much of that success begins with the way in which we do everyday things. Our purpose is to help inspire people to find a career they can be passionate about, live healthier lifestyles, eat more nourishing meals and spread the knowledge.”

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POOL PATROL Allan Horwood, Owner “To be successful, you must understand what consumers need before they need it. We also share our builders’ and customers’ concerns regarding timelines and budgets. I ensure I answer all inquiries personally in order to give honest and educated information to our clients. We are experts in a niche market and customers value that knowledge.”

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VALLEY FIRST A Division of First West Credit Union Susan Ewanick, President “In business and life, I’ve found success is often derived from insatiable curiosity and the ability to surround yourself with great people who think differently than you. In business, it’s important to be a perpetual student, considering other industries, finding out who the disruptors are, asking good questions and listening. It also helps that at First West Credit Union, of which Valley First is a division, we have a culture of continuous improvement — we’re always looking for efficiencies and collaborating to find the best results. A supportive environment for learning and career development will ultimately build capability, confidence and engagement of your teams. I also think it’s critical to love what you do and have some fun along the way.”

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SENSEI LASER AND VEIN REJUVENATION Dr. Corrina Lampen, Owner “At SenSei, we help our clients embrace themselves and their self-worth. We help people gain perspective on their uniqueness and beauty, and blossom with selfconfidence. To be a visionary you must have a passion for what you do, lead by example and have a desire to inspire and teach those around you. When you love what you do, the work seems effortless.”

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INNOV8 Andre Brosseau, President “To succeed in high-paced growth, you must push yourself out of your comfort zone, uncover opportunities, execute and inspire people to see the vision.

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BEACH RADIO 103.1 KELOWNA Ara Andonian, Beach Mornings “‘Hustle. Grind. Shine.

Repeat.’ That’s what I tell radio students at BCIT every year. That mantra is key for longevity and success in the entertainment business. I’ve lived by it for over 20 years.

Toby Tannas, Beach Mornings

Work hard, work smart and

“To be successful, you need to be adaptable. It’s by far my number one quality

good things will happen. This

and one that I believe is necessary in today’s world. Circumstances, careers, marital

job doesn’t turn off when the

status…they all can change overnight. Change on its own is not a bad thing, not being

mic does, and I strive to be

able to adapt to it is detrimental. My advice is to welcome change. Feel its discomfort,

relatable all day, every day.

embrace its transformative powers and celebrate the strength it cultivates within you.”

And stirring the pot now and then is always fun!”

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LIFESTYLE

PHOTO COURTESY OF QUAILS’ GATE

“Come with a relaxed attitude and an open mind.

This is not a fine dining situation, it’s a time to relax and get to know new people.”

Long table events at Quails’ Gate take place in the vineyard in the summer months.

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Share and share alike Feasting at communal long tables

BY DARCY NYBO

dining allows people to make new friends, create connections in their communities and experience the best in local wine and food pairings.

“I think people like the long table dinners because they are a casual and relaxed way to experience food and wine. It’s a very traditional way to sit down and share as a community, as opposed to having a personal dining experience,” says Cameron Smith, owner and chef at Joy Road Catering.

With its popularity on the rise in the Okanagan Valley, long table dining can be found at restaurants — where patrons can book large tables and order shared plates with friends — as well as at vineyards and wineries.

Joy Road Catering has been hosting communal dinners for some 12 years.

“We do regular events at God’s Mountain Estate as well as at wineries throughout the Okanagan,” Cameron said.

Long table chefs agree that the beginning of the communal meal can be a bit quiet as guests figure out the process and how to start a conversation. However, by mid meal, the chatter is quite lively and by the end, business cards, emails and

phone numbers are being exchanged.

“You are going to meet people who may surprise you,” said Cameron. “Take advantage of that opportunity. You never know where the conversation is going to lead. You may find you have friends or old business associates in common. When a community of people interested in food and wine gets together, you will always find open ground.”

There are some basic rules when it comes to communal dining. If the long table dinner is outdoors, patrons should

PHOTO COURTESY OF JOY ROAD CATERING

I

NFORMAL and relaxed, communal long table

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PHOTO BY DARREN HULL

“You may find you have friends or old business associates in common. When a community of people interested in food and wine gets together, you will always find open ground.”

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prepare for changing weather and not wear perfume or sunscreen.

“Keep an open mind about the food as well,” Cameron added. “There’s one set menu and everyone eats the same food. Take the opportunity to try a bunch of things that you normally wouldn’t have ordered. You may be surprised at the food and find something you really like.”

At Tinhorn Creek Winery and Miradoro restaurant, Chef Jeff Van Geest said, “We started doing our communal dinners in the early years when it was challenging to get people out during the shoulder season.

We still only do them during the shoulder season, April and May, and then after the wine festival, from October to the end of the year.”

At Miradoro, long table dinners have evolved into a big part of the culinary program there.

“It allows us to test out recipes,” Jeff explained. “My sous chef and I set the theme in advance of the season.

We aim to have the menu ready a least a week ahead of time, and then we let people know what’s on the menu. This way it allows us to use local and seasonal ingredients.”

Communal dinners are very informal. People literally sit at a table with a group of strangers and have no option but to speak to them. In a world of online socializing, this can fill a basic need for face-to-face communication.

“One of the cool things about having a long table dinner in wine country is that it’s very likely you’ll end up sitting near someone in the wine industry,” Jeff said. “Or you could just as easily be seating next to an investor, a chef, an artist or a teacher.”

He loves the challenge of creating a communal dinner.

“When we’re picking themes, I’ll pick one I don’t know much about. For example, I’ll choose a region of Italy that I’m not familiar with. Then I research it and learn about it and I get to expand my culinary toolbox as well.”

At communal dinners, large platters of delicious food are served up family-style and guests help themselves. There’s usually one platter shared between four people.

“We encourage guests not to be too reserved; however, if you decide to serve, be sure to ask others how much they want before you serve,” Jeff said. “And don’t worry about taking the last little bit. We don’t mind you leaving food on the table, but if you really love the dish, by all means, check with your tablemates and then enjoy.”

For Miradoro’s communal dinners, it’s recommend diners book a week in advance.

“Come with a relaxed attitude and an open mind. This is not a fine-dining situation; it’s a time to relax and get to know new people,” he added.

Quails’ Gate holds long table dinners in the restaurant and the vineyard.

“We have been hosting long table dinners for four years now,” said Lindsay Kelm, communications and marketing manager at Quails’ Gate. “We have communal table dinners in the off season in the restaurant, and long table dinners in the summer that have a four-course, farm-to-vineyard menu.

We base them on what is available and in-season that week.”

Those arriving for dinner are met at the entrance with a welcoming glass of wine before they wander down through the vines and mingle with fellow diners. Once seated, patrons are literally surrounded by vines in the vineyard and glimpses of the surrounding mountains and Okanagan Lake.

“We cap it at 30 guests,” explained Lindsay, “and we have a host who guides you through the wine and food pairings throughout the evening. As the evening begins, the chef will come out and explain the dishes and give you information on the produce — where the ingredients came from and how/why they are put together. The host will also speak to the wine pairing. We try and do some exclusive pairings, including some library wine pairings, to give an additional element of exclusivity to the communal dinners.”

This year, the Quails’ Gate vineyard long table dinners will take place in July and August, allowing for full sun until fairly late in the evening.

“We seat everyone under a pergola and in between the vines so there is a little bit of shade,” said Lindsay. “The dinners generally run from 6 pm, with seating at 6:30 pm to 9:30 pm. It really depends on the group. We’ve had some go to 11 pm and others that end at 9 pm – it depends on how much you love to chat. When the sun goes down there are beautiful twinkle lights set up above the pergola to light your table.”

Lindsay summed up communal dinners nicely, saying, “They create connections with your community and your food and wine community. By the end of the meal, strangers can become friends. Best of all, you get to experience the Okanagan on a plate and in a glass.”

The curious ArTisTry & Alchemy cAfe Café by day, Gastropub with 18 rotatinG Craft beer taps by niGht. servinG breakfast, lunCh, and dinner from a wood fired forno.

Breakfast: 9am - 3pm Lunch: 11:30am - 3pm Dinner: Sun - Thurs 4:30pm - 10pm Fri - Sat 4:30 - 11pm

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The enTrAnce To bAr norcino PrivATe dining lies wiThin.

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FOOD+FEAST

Rice Brunch Bowl.

Savoury, delicious, indulgent Kick off the day with brunch bowls

BY HEIDI FINK | P H OTO S BY D O N D E N TO N

Ceramics, glassware, placemats, linens and apron from Open House Shop + Studio.

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Savoury Oatmeal Brunch Bowl.

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I

LOVE the appeal of a big, freshly made breakfast, especially late on a lazy weekend morning. And I prefer to enjoy it at home.

Brunch at home means no lineups and no cramped tables. It means enjoying long, relaxing conversations with our guests without competing noises. It means using my favourite ingredients, and having my eggs just exactly the way I like them. Best of all, brunch at home means being able to try something new and healthy, while still feeling completely indulgent.

I love brunch and breakfast foods of every description, but the one that is exciting me the most right now is something I like to call a “brunch bowl.” It feels fresh, inventive and very satisfying, without being too complicated to make. Savoury and delicious, brunch bowls are built with a base of warm grains, served with a flavourful vegetable (or mix of vegetables) and topped with perfectly cooked eggs plus any condiment that tickles your fancy — think cheese, herbs, hot sauce, pickles, salsa, kimchi, breakfast meats galore….

Brunch bowls are mouth-watering and healthy, and can easily be catered to individual tastes. They are filling without

giving you the post-brunch desire to nap. And they have room for invention: try savoury oatmeal with cheese, sausage and chives; or basmati rice with Indian-spiced cauliflower and sunny-side up eggs; or creamy polenta with sautéed garlic greens and poached eggs, finished with fruity, extra virgin olive oil and chopped basil.

Brunch bowls are an excellent vehicle for using leftovers of all kinds. If leftovers are not appealing, these bowls can be made fresh in the morning, while you enjoy a coffee or tea in your jammies. They can be very simple amid a quiet family morning, or made more complex for company.

I’ve included three brunch bowl ideas in this article, with detailed recipes. I’ve chosen one rice, one polenta and one oatmeal; I’ve been inspired by the flavours of Vietnam, Mexico and Italy, respectively.

Think of these recipes as guidelines only, springboards for individual creativity! There are many more grains to choose from, and many more flavour profiles to explore. Add breakfast meats, switch up the condiments, change the vegetables.

Have fun with these, and most of all, fully enjoy your weekend brunch at home.

RECIPES SAVOURY OATMEAL BRUNCH BOWL Serves 2 Most of us think of oatmeal as a sweet breakfast; however, it is a revelation served as a savoury, polenta-like dish, topped with herbs, cheese, bacon or sausage bits, or, as I do here, with Italian flavours: sautéed greens, Parmesan, chili flakes and fresh herbs.

As one of my friends said: “This oatmeal is the best breakfast I have ever eaten.”

Oatmeal Base: ⅔ cup rolled oats 2 cups water ¼ tsp salt 1 Tbsp butter ½ cup grated Parmesan cheese Topping: ½ container cherry tomatoes 2 to 3 Tbsp olive oil 3 cloves garlic, chopped ¼ to ½ tsp red chili flakes ½ tsp minced fresh rosemary 4 Tbsp chopped fresh basil (divided) 4 Tbsp chopped fresh parsley (divided) ¼ cup water 3 to 4 stalks broccolini ¼ tsp salt, or more, to taste Handful soft leafy greens (spinach, dandelion, arugula, mizuna, etc.)

2 to 4 eggs Garnish: shaved Parmesan, extra virgin olive oil, herbs, more chili flakes

To cook the oatmeal, combine the rolled oats, water and salt in a small pot and bring to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, until the oatmeal is cooked, thickened and creamy, 10-12 minutes. Stir in the butter and cheese until melted and well-combined. Transfer the oatmeal to two bowls and let cool slightly (so that its soft texture can hold up the tomatoes, greens and eggs).

To make the topping, start with the cherry tomatoes. Cut them in half, toss them with a little bit of olive oil, salt and pepper, and place them on a baking sheet. Put them in the oven as close as possible to the broiler and broil under high heat until the tomatoes have slightly softened (some of the skins may blacken in spots), about 2-5 minutes. Remove from heat and set aside until ready to use. (You can also leave these raw, to make life easier for yourself.)

Have all your ingredients chopped and ready by the stove.

Have a pot of simmering water ready if you want to poach your eggs, or have a frying pan greased and ready if you want fried eggs.

Heat a sauté pan over medium-high heat. Add olive oil and heat until shimmering. Add garlic, chili flakes, rosemary, half of the basil and half of the parsley, and sauté until fragrant, 10-15 seconds. Add the water to the pan, followed by the broccolini and salt. Stir and sauté about 2 minutes, until broccolini is just starting to get soft. Add the other greens and stir for about 30 seconds, just until limp. Remove pan from heat and taste for salt.

Cook eggs as desired.

Divide the sautéed greens up between the bowls of savoury oatmeal. Top with eggs, roasted cherry tomatoes, remaining basil and parsley and finish with shavings of Parmesan cheese, a drizzle of extra virgin olive oil, and more chili flakes or cracked black pepper, if desired. boulevardmagazines.com |

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“I decided to give my polenta a Mexican twist. This tastes like huevos rancheros, except on a pile of warm creamy polenta, rather than crispy tortillas.”

Polenta Brunch Bowl with Quick Salsa Fresca.

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POLENTA BRUNCH BOWL Serves 2 I decided to give my polenta a Mexican twist. This tastes like huevos rancheros, except on a pile of warm creamy polenta, rather than crispy tortillas. Enjoy spice, salty cheese, fresh salsa and creamy avocado on top of sweet corn polenta. The salsa (recipe below), beans and chorizo can be made a day ahead of time.

Polenta Base: 1 cup corn grits or cornmeal 6 cups water ½ tsp salt Toppings: 2 to 4 eggs, sunny-side up or poached 2 chorizo sausages, cooked and sliced or crumbled (optional) 2 Tbsp olive oil 3 cloves garlic, minced ½ tsp cumin seed ½ tsp ground cumin 1 tsp chili powder ¼ tsp dried oregano ¼ cup water 1 can black beans, drained and rinsed Quick salsa fresca Crumbled feta cheese or queso fresco Sliced avocado To make the polenta base, bring water and salt to a boil in a small pot. Whisk in corn grits or cornmeal, reduce heat to a simmer and cook, stirring frequently, until polenta is thick and creamy, about 15 minutes. Transfer polenta to two bowls and let cool slightly (so that its soft texture can hold up the beans and eggs).

Meanwhile, make the beans and eggs. For the beans, heat a small skillet over medium-high heat. Add the olive oil, then the garlic and spices. Sauté until fragrant, 10-20 seconds.

Immediately add water and beans, and cook together until the flavours have melded, about 2-3 minutes. Set aside. (This makes more than you need for the two brunch bowls; save the excess for another day.)

Cook eggs as you desire (I like sunny side up eggs for this dish).

Top polenta with cooked chorizo (if desired), spiced black beans and the eggs. Garnish with crumbled feta or queso fresco, the fresh salsa and sliced avocado.

Serve immediately.

Fried Rice Base: 3 Tbsp vegetable oil 3 cloves garlic, minced 2 tsp minced fresh ginger ½ stalk lemongrass, minced (optional) ¼ tsp salt, or more to taste 1 cup finely shredded green cabbage 1 head shanghai bok choi, sliced, or other green vegetable 1½ cups cooked and cooled long-grain brown or white rice Topping: 2 to 4 eggs, poached Nuoc Cham (chili-lime sauce — recipe follows) Quickles (recipe follows — if you don’t want to make your own, use kimchi, or any other pickled vegetable) Chopped cilantro and/or fresh mint for garnish Have all your ingredients chopped and ready by the stove before you start cooking. Have a pot of simmering water ready for your poached eggs.

In a large saucepan, heat the oil over medium-high heat until shimmering. Add the garlic, ginger and optional lemongrass; stir fry for about 10 seconds, until fragrant.

Add the cabbage, greens and salt; stir fry for 2 minutes, until vegetables are softened. Add the rice and stir fry until everything is heated through and rice is getting slightly crispy in some spots. Divide the rice mixture between two bowls.

Meanwhile, drop cracked eggs into simmering water; poach 3 to 5 minutes, until eggs are cooked to desired doneness.

Remove with slotted spoon and transfer to a plate.

Drizzle rice mixture with a few spoonfuls of Nuoc Cham; arrange eggs and quick pickles decoratively over the top.

Sprinkle with chopped fresh herbs.

Serve immediately.

NUOC CHAM — CHILE-LIME DIPPING SAUCE Makes approximately 1 cup

Serves 2

This sauce can be used either as a dip or as a dressing.

Traditionally in Vietnam, white vinegar is used instead of, or in combination with, lime juice. Below is my favourite version of this sauce. Feel free to play around with the proportions as you see fit.

5 Tbsp white sugar 1 tsp brown sugar 1 tsp salt ½ cup boiling water 2 Tbsp fish sauce 1 large or 2 small cloves garlic, minced very fine or pressed through a garlic press ½ cup fresh lime juice 1 to 2 tsp Sambal oelek (or more, to taste)

This Vietnamese-inspired brunch bowl is based on fried rice, drizzled with a delicious chili-lime sauce and brightened by quickles (quick pickles). The most important tip here is to make sure that your rice is fully cooled before you stir fry it, otherwise it will get mushy. This a fantastic way to use leftover rice. This recipe is inspired by a similar brunch bowl I enjoyed from local author Rebecca Wellman’s cookbook First We Brunch.

In a small bowl, combine the salt, white sugar, brown sugar and fish sauce. Pour the boiling water into the bowl and stir to dissolve the sugar and salt. Set aside to let cool. Meanwhile, finely mince the garlic, or press through a garlic press. Once the sugar mixture has cooled, stir in garlic, lime juice and Sambal oelek. Mix well. Taste to adjust for salt. This sauce will last for about 2 weeks in the refrigerator.

RICE BRUNCH BOWL

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tomatoes in this recipe. You may need to add more garlic, lime and cilantro to this salsa.)

Combine the onion pieces, jalapeños, garlic, cilantro and lime juice in the work bowl of a food processor. Pulse until finely chopped. Add the tomatoes and the salt and pulse until tomatoes are chopped and everything is mixed well. Pour into a bowl and taste to adjust for seasonings.

QUICKLES (QUICK PICKLES)

QUICK SALSA FRESCA Makes about 2 cups

Makes 2 cups quick pickles

This quick fresh salsa can be made in the food processor for fastest results. The proportions of this salsa are not set in stone.

You’re looking for a happy blending of flavours, which depends on the sweetness of the tomatoes, the sharpness of the onion, the acidity of the lime and the heat of the chili. Taste as you go and feel free to make adjustments.

These sour-sweet-salty vegetables can be made very quickly, and they brighten up so many meals. Use whatever firm vegetables you desire, cut into small, attractive pieces.

¼ small sweet onion, cut in quarters 1 to 2 jalapeños or serranos (seed them if you want the salsa to be less spicy) 1 clove garlic, pressed ¼ cup fresh cilantro ½ tsp salt, more to taste 2 to 3 tsp fresh lime juice 2 large ripe tomatoes* (or 3 to 4 medium, or 5 to 8 small), cut in large pieces (*You can make this with canned tomatoes as well. Try substituting one 14-oz can of diced tomatoes for the fresh

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1 large or 2 small carrots, peeled and cut into fine matchsticks 4 large or 6 small red radishes, sliced into very thin rounds ¾ cup water ¾ cup rice wine vinegar, or white vinegar ⅓ to ½ cup sugar (to taste) 1½ tsp fine sea salt Place the prepared carrots and radishes into separate bowls.

In a small pot, combine the remaining ingredients. Bring to a boil, stirring frequently, until sugar and salt are dissolved.

Immediately pour half of this mixture into the bowl with the carrots, and pour the other half into the bowl with the radishes. Stir each bowl to combine and let sit until cool. Serve immediately, or transfer to glass jars with closed lids and store in the refrigerator.

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Brunch 10:30 - 3pm + Happy hour 3 -5pm Dinner daily 5 - 10pm (250) 868-7228 281 Lawrence Ave. Kelowna www.kraftykitchen.ca

TRAVELFAR

This is the gift of the Galápagos: the ability to experience nature close-up without ever being perceived as a threatening presence.

Close Encounters Meeting the wildlife on a Galápagos adventure

BY LAUREN KRAMER

T

HEY STAND like solemn sentries with wizened faces, menacing claws and statuesque bodies of green, black and red leading to long spiny tails.

Hundreds of marine iguanas stare us down as we arrive at Española Island in the Galápagos archipelago, and layered one on top of another, they block our pathway on a well-worn island trail. My group hangs back nervously, wondering how these prehistoric reptiles will react to us.

“Beware of your jugular veins!” jokes our guide, Jose Benavides, as he strides past them, stepping gingerly between heads and tails and encouraging us to do the same. “They’re completely harmless.”

It’s our third day in the Galápagos, where I’m spending a week visiting five islands in the archipelago on a small passenger ship, The Eric. With just me and 19 co-travellers onboard, the ship is small enough to venture close to the bays and coves of islands with names as colourful as the species

Bartolomé Island in Galápagos archipelago.

they shelter: Floreana, San Cristóbal, Española and Santa Cruz.

By day we kayak and snorkel in turquoise water, taking short hikes into the islands’ interiors to explore the birdlife, mammals, reptiles and amphibians that inhabit them. With no other ships nearby we have the beaches and coves to ourselves, giving our journey an Eden-like quality. We are Darwinesque travellers stepping back in time to an untouched paradise, a place where we’re never once perceived as a threat or danger by the iguanas, sea lions, turtles, sting rays and many species of birds we encounter.

We’d like to believe the islands are truly untouched but several have been scathed by human encounters over the years, tainted by human predation and the introduction of black rats, goats and feral cats that have endangered the endemic species.

As we approach Floreana Island, we notice a small cat swiftly navigating the rocky cliffs. Benavides swears quietly under his breath and turns to our group with a solemn face.

“The goats we managed to get rid of here,” he says. “There are programs to eradicate the cats too, but clearly we’ve not gotten all of them yet.”

The cats, released over the years by the 100-odd full-time residents of Floreana, are a problem because they threaten the wildlife, feeding on lava lizards, mockingbirds, finches and turtle eggs. Still, the island is flourishing.

Disembarking at an olive-coloured beach, we’re welcomed by 72

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sea lions with gleaming bodies and faces poised towards the sun.

A few steps down a sandy path we arrive at a shallow lagoon where the smell of sulphur hangs heavy in the air. The lagoon is filled with crustaceans, the favourite food of flamingos, and a flock stand like pink avian ballerinas in the distance, daintily feeding in the shallows.

It takes minutes to cross the island, and on the other side we’re in the nesting grounds of the green sea turtle. In daylight the only sign of their presence is the many indentations in the sand where they’ve laid their eggs on previous nights. Once those eggs hatch, only two per cent will make it to the water, the remainder succumbing to hungry predators like the giant frigate birds that circle above us.

Later in the day we kayak and snorkel around the turtles that survived — great, lumbering creatures with shells four feet long and powerful flippers that move effortlessly through the water.

With wetsuit-clad bodies we follow curiously, stunned by their nonchalance to our proximity. The turtles are utterly oblivious to our presence; focussed on feeding, they disregard us entirely.

This is the gift of the Galápagos: the ability to experience nature close-up without ever being perceived as a threatening presence.

Española Island, the oldest in the archipelago at six million years, is home to 17 species found nowhere else in the world.

September is breeding season and Española’s white sand is

littered with sea lion placenta, testifying to the newness of the pups cuddled close to their mothers as we walk by. Further down the path, at a rocky overlook where waves smash and foam over the black volcanic rocks, the sky is filled with swallow-tailed gulls, giant frigate birds with blood-red pouches, the rare waved albatross with its massive wingspan and redbilled tropicbirds trailing spectacular long tails.

Santa Cruz Island marks our first contact with civilization after five days at sea, and we board a bus to the lush highlands to see giant tortoises — long-necked behemoths with gentle, intelligent faces. They wallow in mud pools and munch on grass, their immense shells suggesting that many are over a century old.

These tortoises are the handful that survived after their populations were decimated from the 1500s onwards, their ancestors harvested for their meat and oil by pirates, whalers and buccaneers. At the Charles Darwin Research Station in Santa Cruz successful breeding programs are returning increasing numbers of tortoises to the wild, where these 700-pound creatures have a crucial role to play. By dispersing seeds in their dung, they revitalize important ecological sites, helping to restore and preserve the flora of the Galápagos.

As we cruise from one island to another, we’re stunned by the variety of wildlife and the closeness of our encounters. Sea lions swim playfully alongside us as we snorkel near the basalt cliffs, pelicans and giant frigate birds hover near our ship and, on land, our walks take us inches from nesting blue-footed boobies and the unblinking faces of prehistoric looking iguanas.

Like the naturalists that lead and educate us on this journey

of natural discovery, we leave with unforgettable memories and a sense of responsibility to protect the integrity of the Galápagos. A week in the embrace of this exquisite archipelago we learn that this smattering of islands and the uniquely adapted birds and animals that inhabit it are Ecuador’s most priceless jewel.

If You Go: Adventure Life, a company specializing in travel in Ecuador, coordinates itineraries throughout the country including Quito city tours, highland hacienda adventures, Galápagos island cruises and visits to the jungle. Info: (800) 344-6118; www.adventure-life.com

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FRONT ROW

BY BRENDA GIESBRECHT

A ROUNDUP OF ARTSY HAPPENINGS TAKING PLACE IN THE OKANAGAN THIS MAY AND JUNE. ENJOY MUSIC, WINE, FINE ART AND FINE FOOD AS WELL AS A SECRET GARDEN AND A MYSTERY DINNER.

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PHOTO COURTESY TOQUE FLAMENCO ENSEMBLE

Vancouver’s Toque Flamenco Ensemble will perform at Carmencita.

CARMENCITA

OPERA KELOWNA GALA KELOWNA, MAY 26

I

t’s grand, audacious and operatic. It’s Carmencita.

Opera Kelowna is taking its annual gala downtown this year to the Okanagan Innovation Centre on Ellis Street. The evening with thrum, offers a hot-blooded Latin heartbeat in this appetizer for the company’s August production of Carmen.

The Innovation Centre has a unique atrium ideally suited to showcase the music and dance of Vancouver’s Toque Flamenco Ensemble, as well as operatic performances delivered throughout the evening by Opera Kelowna performers attired in steampunk fashions.

Nomadic art inspired by Carmen will be on display, and fine wines from Quails’ Gate will complement the tapas-style artisan food by The Curious Café. And since this is a fundraising gala, there will be both live and silent auctions.

Don’t miss this unique arts and culture experience. Weaving together the age-old themes of Carmen with contemporary aesthetics, Carmencita will stir the blood and whet your appetite for the main stage production.

Gala Honorary Chair Renee Wasylyk and co-chairs Alexandra Babbel, Camille Saltman and Stephen Maser welcome you to Opera Kelowna’s annual gala, one of the most eagerly awaited benefits of the year.

APPETITE FOR ART

KELOWNA ART GALLERY SPRING FUNDRAISER JUNE 2 For one night only, the Kelowna Art Gallery is given over to the celebration of visual art and fresh local cuisine that is Appetite for Art. “From Provence to Paris is this year’s theme, wherein guests will “embark on a journey through the gallery, travelling from the lavender-filled countrysides of Provence to the cosmopolitan charms of Paris at night,” said Joshua Desnoyers, events coordinator for the gallery.

From the moment guests walk into the gallery — welcomed with a glass of sparkling wine — the evening is sure to please. There will be food and beverage pairings to enjoy while looking at the stunning works of art on offer. Entertaining performances and music add to the magic of the event. Let’s not forget the live auction and dessert!

Chris Walker, host of CBC radio’s Daybreak South, is returning as emcee and auctioneer for the event.

Proceeds from Appetite for Art support educational programming at the gallery including school tours, Family Sundays, art camps for all ages, programs for children and the visually impaired and Art Lab, the gallery’s free creative making space. boulevardmagazines.com |

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Okanagan. We feel it’s become a signature event of the summer and it’s exciting to see some of our guests return year after year,” states co-organizer Alison Love.

To maintain the uniqueness of Le Dîner en Blanc as well as staying true to tradition, guests must observe certain requirements and follow a few key rules, including adhering to the dress code of elegant and all-white, plus mandatory attendance — rain or shine — once registered. Tables, chairs and tablecloths must also be white. For additional rules and information, and to register, go to the website at okanagan. dinerenblanc.com.

CONCERT IN THE CELLAR

VOTH PHOTOGRAPHY

OKANAGAN SYMPHONY ORCHESTRA SPRING GALA TANTALUS VINEYARDS, JUNE 10

Le Dîner en Blanc returns to the Okanagan Valley July 5.

LE DÎNER EN BLANC

AN ALL-WHITE, MYSTERY DINNER EVENT SECRET LOCATION, JULY 5 A leading summer event in Paris for the past 30 years, this elegant and secret affair is now well on its way to becoming THE foodie event of the year in the Okangan! On Thursday, July 5, Le Dîner en Blanc Okanagan will take place at a secret location.

Every summer in cities around the world, thousands of people dressed entirely in white descend on a landmark public space with everything they need for an elegant soirée in tow, including folding table and chairs, gourmet picnic food, fine china, silverware and tablecloths. Over the course of the evening, the guests eat and celebrate amid music and dancing. Many spend weeks in advance planning their menus and the white ensemble. The event offers the perfect occasion to express unique fashion and design style: the often elaborate and creative outfits, fantastical hats and decorative table settings are always a fabulous spectacle.

“It’s exciting to host our sixth annual Le Dîner en Blanc 76

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There are myriad concert experiences available in the Okanagan, but only one Concert in the Cellar, a showcase of excellence in music, culinary arts and wine.

Okanagan Symphony Orchestra Maestra Rosemary Thomson is the host for this event, which features a solo performance by the extraordinary cellist Arnold Choi of the Calgary Philharmonic Orchestra.

The evening begins with a reception in the tasting room overlooking the vineyards and lake, then moves to the cellar for dinner and the guest artist performance. The culinary team will be spearheaded by Aman Dosanj, recognized across the Okanagan region for her creativity and use of local purveyors in her food preparation. Wines provided by the event host, Tantalus Vineyards, will be selected to complement Dosanj’s menu. And as this is a fundraising event, there will be a number of opportunities for guests to support the OSO and its outreach programs, including an amazing silent auction.

“It is truly a magical celebration. Our entire team so looks forward to welcoming this OSO event in our cellar each year,” said Stephanie Mosley, Tantalus Vineyards marketing director. “It is nearly impossible not to connect with the performers in such an intimate setting!”

A SECRET GARDEN TEA PARTY MACKIE LAKE HOUSE VERNON, JULY 7

“And the secret garden bloomed and bloomed and every morning revealed new miracles.” — from The Secret Garden.

Mackie Lake House is pleased to host a child-friendly tea party inspired by Frances Hodgson Burnett’s book The Secret Garden. The beautiful garden space will be the setting for this delightful afternoon tea, an echo of Mackie Lake House’s adult teas. Tea will be served in child-sized, fine bone china accompanied by delicious finger sandwiches, fluffy scones with Devonshire cream and seasonal jams, and dessert.

Children are invited to bring their favourite adult to enjoy this Secret Garden Tea Party, and create memories of this unique summer event.

Also note that the summer tradition of morning and afternoon teas continues at Mackie Lake House this summer, every Thursday from July 5 to August 30. Morning tea is served at 10 am with fine bone china on the veranda

overlooking the lake, and includes some savoury and sweet treats. Afternoon tea is served at 2 pm, also on the veranda but with finger sandwiches, scones with Devonshire cream and seasonal jams, and delicate desserts. A optional guided tour of the historic 1910 Mackie Lake House is included with the ticket.

BENVOULIN GARDENS GALA CENTRAL OKANAGAN HERITAGE SOCIETY KELOWNA, JUNE 22

“Enjoy an evening in the beautiful historic Benvoulin Gardens, with live music, gourmet food and great friends.” That is your cordial invitation from the Central Okanagan Historical Society (COHS) to attend the Benvoulin Gardens Gala in support of heritage conservation and Benvoulin Park & Gardens.

There will be much to enjoy during the evening: a wine and beverage bar, seasonal-favourite canapés, live musical entertainment, a silent auction and guided tours of the Benvoulin Heritage Church and gardens.

COHS was formed in 1982 when concerned citizens rolled up their sleeves to save and restore Benvoulin Church. Since then, their work has continued with the conservation of and advocacy for other local heritage sites and buildings, including Guisachan House & Gardens and Brent’s Grist Mill. The society also provides tours and workshops to educate the community about the importance of heritage.

All proceeds from this year’s garden party will support the COHS’s conservation work and year-round programming.

Tickets are limited, and there is a “rainy day” contingency plan

Gasthaus on the Lake pub and restaurant

in place. This is a chance to show your support for a small group doing great work in the Central Okanagan.

HANDS UP!

CARAVAN FARM THEATRE ARMSTRONG,JUNE 2 Enjoy one of Canada’s premier outdoor theatre companies by bringing your family and friends to Hands Up! at Caravan Farm Theatre. Held under the farm’s timber barn, this annual fundraising event features a live auction, door prizes and a 50/50 draw.

But wait — there’s more! Your admission to the event includes wagon rides, tastings of local craft beer and wine, live music and a barn dance, plus a delicious burger and a Crannog beer or non-alcoholic beverage. The barn dance features local favourites Seal Skull Hammer and friends.

Hands Up! is more than just a fundraiser — it’s a celebration of Caravan and a launch for its summer production Law of the Land. This is a landmark year for the theatre: the 40th anniversary of the farm purchase and 35th anniversary of the first farm show. If you’ve never been to the farm, this is a great opportunity to spend an evening basking in the beauty of the place and to support an organization often described as a national treasure.

Fun fact: Hands Up! references Bill Miner, the infamous CPR train robber, historically considered Caravan Farm Theatre’s “patron saint” and now a tip of the hat to the company’s brash beginnings.

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SECRETS&LIVES

“It’s a heritage brand that’s been around for a long time. It was one of the early pioneers.

I’d like to tell its story outside of the Okanagan.”

Rising Star Sandhill set to hit international stage with help of Craig McDonald and Peller

BY DAVID WYLIE | P H OTO S BY M I C H A E L E G E R

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C

RAIG MCDONALD compares his work to that of an orchestra conductor.

The vice president and senior winemaker at Andrew Peller Limited is taking on a key role in the Okanagan wine industry, with the large wine producer increasing its footprint in the region.

He oversees 20 winemakers across the country for Peller as part of the Ontario-based wine producer’s portfolio, including a number of Okanagan wineries.

“I guess I’m more of a conductor in an orchestra or a head chef in a kitchen. Someone that’s perhaps putting the final touches to things,” he says.

Peller is one of Canada’s largest wine producers, with brands that include big names — like Peller Estates, Trius, Wayne Gretzky and Conviction — along with other smaller wineries. The company also produces wine-based liqueurs, craft ciders and craft spirits, and it owns and operates just over 100 independent retail locations in Ontario.

Among the many hats he wears at Peller, McDonald is leading the evolution of Sandhill — one of the Valley’s most historic wineries.

“It gets me back into a bit more grassroots winemaking,” he says, adding it’s his first time making wine in BC. McDonald started at large wine producer Lindeman’s in Australia, then went to a small boutique winery in Oregon in 1995. The two operations were completely different — from mechanized large batch to small lot estate wines.

“I learned the business of wine and then the craft of wine.

I’m a winemaker at heart,” he says.

McDonald, who’s originally from Australia, came to Canada in 1995. He discovered Canadian wines in Ontario.

The following year, he did a motorcycle trip across Canada, and travelled through the Okanagan.

“That’s where I discovered BC wines. My first impression was ‘Where have you guys been and why didn’t I know about you before?’ People glossed over Canada, as the shining stars were California and Oregon. I didn’t even know it existed in Canada outside of icewine production. I had no idea that beautiful British Columbia was very similar to Washington State in the profile of the wines, the soils and the geography.

It’s quite amazing.”

He says he’d like to help increase national awareness of Sandhill.

“It’s a heritage brand that’s been around for a long time. It was one of the early pioneers,” he says. “I’d like to tell its story outside of the Okanagan.”

McDonald says the winery will jump onto the national stage with the power and influence of Peller behind it.

“We want more Sandhill across the country. It’s been very selectively distributed by virtue of its scarcity. It’s hard to find outside of British Columbia,” he says, adding that focus on white label wines will get the brand into stores across the country.

“You can’t tell people about it. You’ve got to taste the wine.

The only way to convince people about why you’re doing is to put it in their mouths.”

McDonald says with Sandhill’s white label, they’ll delve into the “art of the blend.”

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“When you’re cooking in a kitchen you don’t use a single herb in a soup. You take a little bit of thyme, a little sprig of this, a little bit of oregano… You take a bit of everything and it creates a much more complex dish. I view the white label as very similar in that we are creating a bit more complexity and depth to the wines by releasing our thinking from just one vineyard.”

McDonald says the company has already made award-winning wine by blending grapes from multiple vineyards it runs.

Last year, Peller signed agreements to acquire Black Hills Estate Winery, Gray Monk Estate Winery and Tinhorn Creek Vineyards.

“We want to build on that success,” he says. “We’re evolving to be blenders rather than just taking single-vineyard plots.”

To that end, Peller plans to take Sandhill’s white label in a national direction by making a blend from select vineyards, thus driving volume behind key Sandhill brands.

Sandhill’s physical location in the industrial end of downtown Kelowna was recently extensively renovated. The building is modern and spacious, with a tasting bar, education centre, barrel cellar and couches set up for a popular Friday night Happy Hour.

It’s also become part of the evolution of Kelowna’s north end.

“It’s becoming a hip part of town. We took a gamble on that four years ago. We believed it was going to happen around here because there’s nowhere else it can. And sure enough, it’s paying off.”

The winery is within walking distance of Okanagan Lake, Knox Mountain, restaurants and coffee shops — as well as numerous breweries, distilleries and a cidery.

“We bring the vineyard to the people. We’re bringing wine country to them,” he says. “It’s a great template to educate tourists in town who want to understand the wine and don’t

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necessarily know where to go. Where do you start when there’s 200 wineries-plus? They can walk in here, they can taste the wines, they can have demonstrations, they can do private tastings.”

McDonald promises Sandhill will continue to produce the premium wines on which it has built a reputation.

“The brand at the elite level is very focussed on its roots, which has been single-vineyard focussed,” he says. “We’re going to maintain the single-vineyard focus at the small lots level, which are the most important and unique wines we make at Sandhill. No compromises here, just subtle enhancements, vintage to vintage.”

McDonald has been taking on more oversight at Sandhill, since the retirement of head winemaker and wine pioneer Howard Soon.

When it comes to juggling so many different wines across Canada, McDonald says his approach is to give winemakers freedom.

“You let each winemaker in each vineyard site adapt and meld to their own philosophy and my job is to allow that to happen — to give range to the winemakers to create distinction and unique characteristics to the wine. The only way to do that is the human influence,” he says.

“It’s a critical, important part of our winemaking DNA — that we simply don’t make wine by grapes turning up and saying, ‘what are going to do with that?’ The winemakers create their vision from the growing season and they understand the nuances,” he says. “And we work very diligently to have our winemakers getting mud on their boots in the vineyards from which they make their wines.”

MODERN DESIGN

SUPERIOR COMFORT The Seattle collection features an on-trend and balanced design, perfectly proportioned for lounging.

2341 Bering Rd West, Kelowna, BC 250-768-2224

BEHINDTHESTORY

T

he Boulevard fashion team was thrilled to spend a day exploring and photographing at the Nk’Mip Desert Cultural Centre and Spirit Ridge Lake Resort, located in Osoyoos and Canada’s only true desert region. Nestled in the Cascade Mountains, the Nk’Mip Desert Cultural Centre is situated on the edge of one of the most endangered ecosystems in Canada, the northernmost point of the Great American Desert which extends south to the Sonoran Desert in Mexico. Fragrant sage grasslands and cool pine tree groves set against the Okanagan hills as well as the cultural centre building itself — which features a stunning, multi-coloured rammed earth wall made of local soils — provided an inspiring backdrop for our fashion photo shoot.

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Model Sunny Solmundson Photo by Darren Hull.

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