FALL 2018
CENTR AL ISL AND LIFE AT ITS FINEST
MAINCHIC TITLE AUTUMN IDEAS FOR SPRING Embrace the season with whimsy, elegance & style
BEACHLAND BLISS
A waterfront oasis in Lantzville
SPIRITS IN THE STONE
One couple’s spectacular stone art
THE INFLUENCERS TALKING DIRTY xxxxxxxxxxx
Mud that heals xxxxxxxxxxx xxxxxxx
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CONTENTS 58
24 FEATURES
On the Cover Photo by Lia Crowe Model Jen Clark, photographed in the beautiful Victorian Gothic style home of Danielle Lagah in Nanoose Bay. Styling by Katherine Suna and makeup by Lea Christine Smith.
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52 MINIMAL GRANDEUR
Lantzville couple transforms a rustic campground into a luxury oceanside oasis
Chic and timeless fashion with rich colours and prints that burst with personality.
By Sean McIntyre
By Katherine Suna
40 MAKING A SPLASH
MINIMAL GRANDEUR
8
32 BEACHLAND BLISS
Dave Sauve of SoakHouse Nanaimo
By Tess van Straaten
46 HOW ABOUT THEM APPLES?
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A versatile treat with an ancient history, cider is the perfect choice for autumn
By Hans Tammemagi
58 GRILL OUT AND CHILL OUT
Savoury flavours grilled to perfection
By Chef Heidi Fink
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46
52
DEPARTMENTS 10 OUR CONTRIBUTORS 14 EDITOR’S LETTER
A Time to Slow Down
By Susan Lundy
16 inspiredSTYLE
20 inspiredHEALTH
74 IN THE LAP OF LUXURY
Talking Dirty
Relais & Châteaux
By Pamela Durkin
By Susan Lundy
24 inspiredPEOPLE
84 FRONT ROW
Andreas Kunert and Naomi Zettl
What’s on this month
By Sherry Conly
By Sean McIntyre 92 SECRETS AND LIVES
Dana Wright
68 TRAVEL FAR
By Katherine Suna
18
inspiredCHEFS
Vive le Château! Fairmont Le Château Frontenac in Quebec City
Chef Nick Caulford
By Han Tammemagi
By Angela Cowan
Designing a Life David Coulson By Chelsea Forman
98 BEHIND THE STORY
By Lia Crowe
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OURCONTRIBUTORS
ANGELA COWAN
SHERRY CONLY
WRITER: INSPIRED CHEF
WRITER: FRONT ROW
PAGE 18
PAGE 84
“Dinner and a show at Chemainus Theatre is one of my very favourite things to do, so it was a treat to chat to Nick Caulford, chef at the Theatre’s Playbill Dining Room. And his panzanella salad recipe looks delish!” Angela Cowan is a freelance writer and editor who contributes regularly to Boulevard magazine. Find her on Twitter @ angela_m_cowan
“Early autumn is synonymous with pumpkin-spiced lattes, early evening walks through crisp leaves, buckets of blackberries stowed safely in the freezer and apples in every form. Experience a staggering array of apples and meander to a few choice farms for lunch carefully crafted with local offerings at the 19th annual Salt Spring Apple Festival. In November, remember our veterans with Jake’s Gift, the tale of a hardened veteran and the little girl who helps him to heal.” Sherry is a graduate of Vancouver Island University and owner of West Coast Copywriting Co.
LIA CROWE
DON DENTON
PHOTOGRAPHER: GRILL OUT AND CHILL OUT
PHOTOGRAPHER: SPIRITS IN THE STONE
PAGE 58
PAGE 24 “It’s very difficult to understand the size and the complexity of the art of Naomi Zettl and Andreas Kunert until you actually get up close to their work. The massive fireplace they were constructing in their Ancient Art of Stone studio, still missing the top section, towered over us and the two have to place each small rock by hand on the vast surface. It was a canvas like no other!” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.
“The meals in our food features are typically made only to be photographed but for this feature on grilling, I photographed a huge meal prepared for a real family summer gathering at the lake house with a crowd of 18 people, from kids to grandparents. Chef Heidi Fink grilled up a storm and the crowd hovered impatiently while I managed to quickly photograph the beautiful food before it was completely devoured by the satisfied group, myself included. Yum!” Lia is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.
HEIDI FINK
CHELSEA FORMAN
WRITER: GRILL OUT AND CHILL OUT
WRITER: DESIGNING A LIFE
PAGE 92
PAGE 58 “What a way to start the season! Grilling my favourite foods in my favourite place with some of my favourite people. So much fun and so much bounty — the essence of summer!” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.
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“Interviewing David Coulson, owner of Coulson Design, gave me a glimpse into the process of restoring heritage buildings through refined craftsmanship, while acting as a partial-pioneer of sustainable building practices on Vancouver Island. David’s story proves that designing one’s own life is similar to designing a home: persevere, get creative and above all else, keep learning.” Born and raised in British Columbia, Chelsea has had the opportunity to build her career writing about the people and places that make this diverse province so special.
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C E N T R A L I S L A N D L I F E AT I T S F I N E S T FALL 201 8
GROUP PUBLISHER Penny Sakamoto
PUBLISHER Mario Gedicke 250.891.5627
EDITOR Susan Lundy
ASSOCIATE EDITOR Lia Crowe
CREATIVE DIRECTOR Lily Chan
DESIGN Lorianne Koch Michelle Gjerde ADVERTISING
Mario Gedicke Andrea Rosato-Taylor Pat Brindle Vicki Clark
CONTRIBUTING Angela Cowan, Sherry Conley, WRITERS Lia Crowe, Pamela Durkin, Heidi Fink, Chelsea Forman, Sean McIntyre, Darcy Nybo, Katherine Suna, Hans Tammemagi, Tess van Straaten CONTRIBUTING Lia Crowe, Don Denton, PHOTOGRAPHERS Geoff Hobson Izabel Kazenbroot-Guppy Lance Sullivan
CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411
FALL 2018
CENTR AL ISL AND LIFE AT ITS FINEST
mainchic title aUtUmn ideas for spring embrace the season with whimsy, elegance & style
beachland bliss
A waterfront oasis in Lantzville
spirits in the stone
One couple’s spectacular stone art
the influencers taking dirty xxxxxxxxxxx Mud that heals xxxxxxxxxxx xxxxxxx
ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca 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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*All prices are MSRP in Canadian dollars. MSRP is the Manufacturer’s Suggested Retail Price and excludes taxes, freight and PDI ($1,845 for the Atlas and Tiguan / $1,795 for the Touareg / $1,695 for the Passat / $1,645 for all other models), levies, fees, optional equipment, license, insurance, registration, and any dealer or other charges, where applicable. Environmental or related levies and taxes may vary by jurisdiction. Dealer may sell for less. “Volkswagen”, the Volkswagen logo “Golf” and “TSI” are registered trademarks of Volkswagen AG. © 2016 Volkswagen Canada.
OURCONTRIBUTORS
GEOFF HOBSON PHOTOGRAPHER: BEACHLAND BLISS
PAGE 30
PHOTOGRAPHER: INSPIRED STYLE
PAGE 16
“This home was a delight to photograph being perfectly situated on the beach to take in all the views that makes Vancouver Island a true Westcoast gem.” Born and raised in Victoria, Geoff has developed his passion for Architectural and Outdoor photography over the last two decades.
SEAN MCINTYRE
“When we found out our subject Dana was from the Cowichan Valley, Katherine and I thought it would be a perfect location for our shoot. After taking photos at City Hall, we sat, had coffee and chatted. Dana’s everyday family stories were are as hilarious and inspiring as her telling of work challenges and accomplishments. Kat and I parted with Dana feeling invigorated.” Izabel is a freelance photographer and graphic designer from Nanaimo.
LANCE SULLIVAN
WRITER: SPIRITS IN THE STONE
WRITER: BEACHLAND BLISS
PAGE 24
PAGE 30
“The lives of Andreas Kunert and Naomi Zettl show what can happen when individuals decide to follow their instincts and blend passion, skill and creativity. Walking into the Ancient Art of Stone workshop is both surprising, thought provoking and inspiring.” Sean is a freelance writer based on Salt Spring Island, where he keeps a modest collection of rocks from travels near and far.
“The Lantzville beach house is a sanctuary; the warm wood elements and concrete, matched with the full ocean views, create such a sense of nature. Full height windows allow the light to stream into the space and adds a final element to this gorgeous home.” Lance owns Concept Photography and is a commercial photographer specializing in architecture and personalities. He calls Nanaimo home.
KATHERINE SUNA
HANS TAMMEMAGI
TESS VAN STRAATEN
STYLIST: MINIMAL GRANDEUR
STYLIST: HOW ABOUT THEM APPLES?
WRITER: MAKING A SPLASH
PAGE 54
PAGE 46
PAGE 40
“As I walked though the two massive wooden doors on location my jaw dropped. The homeowners put so much detail into their custom built home, that every room was interactive and full of ornate décor thoughtfully placed. I could spend a whole evening listening to the stories of where all the vintage pieces came from. The home really set the tone of our story, and the clothing was picked with the interior in mind – texture, neutrals and a touch of old Victorian flare. “ Katherine is a freelance fashion stylist that lives in Nanaimo.
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“Sipping chilled craft ciders in the midst of a heatwave was delightful and rejuvenating.” Hans lives on Pender Island and writes articles and books about travel, environment, First Nations and odd, quirky things.
“I’ve interviewed a few entrepreneurs now who started businesses at the beginning of the recession and it’s always interesting to hear how they overcame such a huge challenge, not only keeping the business afloat but making it profitable. Dave Sauve of SoakHouse Nanaimo is no exception. I just wish we’d been able to do the interview in a hot tub!” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for more than two decades.
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EDITOR’SLETTER
A time to slow down BY SUSAN LUNDY
something took to do, I learned to breathe in and say, “But what does it matter? The one thing I have right now is time.” And so I slowly navigated my computer using dictation and my left hand; I emptied the dishwasher one item by one; I painstakingly cleared my dinner plate with a fork in my weaker hand; I even folded laundry … at a snail’s pace. Instead of creating long todo lists every day, I set smaller goals. And slowly, things changed. Instead of rolling out of bed and going straight to my home office computer on those glorious summer days, I sipped my morning coffee outside with bare feet planted on the earth, revelling in the glorious scenery around me. Ironically, as I considered the lesson of “slowing down,” I realized I took that fateful staircase because I was impatient. It was an older building and the elevator was slow. The stairs would be faster … a better use of my time. (Hmmm.) I’m also feeling a lot of gratefulness. I am so thankful for all the people who became my right hand these past several weeks, including those who helped put out this edition of Boulevard, from copy-editing, proofreading and inserting missing commas, to coming up with headlines and producing photo captions. So now I invite you all to slow down and savour this fall edition of Boulevard Central Island and all it — and this gorgeous piece of the world — has to offer. In these pages you’ll tour a beautiful beach-front house in Lantzville; explore chic, local fashion in an eclectic church-turned-house; drop by Merridale and Sea Cider to learn about the resurgence of cider; check out three glorious hotels — one in Quebec City and two here on the West Coast; and get the dirt on healthy muds. Fire up the grill with Chef Heidi Fink. Meet Dana Wright, Dave Suave, Nick Caulford and David Coulson, and visit the stunning studio of Andreas Kunert and Naomi Zettl. Finally, check out the Central Island’s slate of entertainment coming up this fall. As for me this autumn, I’m looking forward to having a fullyfiring brain and full use of newly “bionic” right elbow. But I’m also going to take my lesson to heart — I plan to slow down and savour the season. PHOTO BY LIA CROWE
A
s I sat in the emergency room at St. Paul’s Hospital in Vancouver, the first diagnosis came back: concussion. For at least a week there would be no reading, writing, iPhone Scrabble, or even complex conversations. Walking any distance was unlikely. But most importantly … I would have to turn off my brain. My husband Bruce and I burst out laughing. My brain is king. It doesn’t turn off. I am the woman who checks off to-do items in my mind as I try to fall asleep. I carry a detailed, colour-coded calendar in my head, not to mention myriad ferry schedules and a steel-trap memory. I am the go-to person in the household for information; Siri can’t hold a candle to me. Turn off my brain. Ha. Good that we were still laughing, though. Hours earlier I had taken a tumble down a flight of stairs, first shattering my elbow as I landed on it and then concussing my head as I careened into a concrete wall. I was still processing life with a concussion when the elbow diagnosis came in. Surgery was scheduled for the next day: the bones would be wired together and a plate and pins attached. I would go home with a weighty, elbow-toshoulder cast and complex-looking sling. And as it turns out, the cocktail of painkillers over the next week ensured my brain stayed safe and cosy and pretty much turned off. And even without the medicine, it just didn’t function. It took me a week to focus enough to watch Netflix, 10 days to read, and almost two weeks before I could play iPhone Scrabble. An hour-long conference call sent me straight back to bed. The fact that turning my brain off was my biggest concern back there in emergency became amusing as, for four weeks, I tried to train my left hand to do the bidding of the right. Sometimes as I sat in a tangle of twisted shirt around my neck and arms — trying to dress myself — I realized I really should get better at asking for help. Things were tricky with the wrong hand: try brushing your teeth, heck, try putting toothpaste on your toothbrush. Try using your wrong hand on a mouse or mouse pad. And computer dictation — which I used to write this, plus all my emails and texts for four weeks — isn’t much faster. So life this past summer slowed down. And I think maybe this was the lesson — because there is always a lesson. For those four weeks, when I found myself frustrated by the amount of time
So life has slowed down. And maybe that’s the lesson — because there is most certainly a lesson.
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Susan Lundy has been writing stories since she was six years old. She has a degree in creative writing from the University of Victoria, and after working for many years as an award-winning journalist, is now a magazine editor, author and freelance writer.
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INSPIREDSTYLE
with DANA
WRIGHT
CO-OWNER AND VP OF SALES AND MERCHANDISING FOR LA-Z-BOY VANCOUVER ISLAND
BY KATHERINE SUNA P H OTO BY I Z A B E L K A Z E N B R O OT- G U P P Y
STYLE /INSPIRATIONS
STYLE ICON: Coco Chanel. PIECE OF ART: “A piece I have from a Victoria artist Mary Ellen Threadkell titled Jilly. It’s busy and speaks to me about the journey of life.” FAVOURITE FASHION DESIGNER: “To admire, Versace, and to wear, Michael Kors.” ERA OF TIME THAT INSPIRES YOUR STYLE: 1940s. FILM OR MOVIE THAT INSPIRED YOUR STYLE:
“Anything Fred Astaire and Ginger Rogers.” FAVOURITE STYLE BLOGGER OR INFLUENCER:
Like to Know It.
I
WAS excited when Dana agreed to meet me in Duncan. The sun was shining and the bees were out in full force, scavenging for pollen around us. We immediately started giggling as we are both petrified of bees — and Dana is allergic. Dana grew up in the Cowichan Valley and is now VP of sales and merchandising for La-Z-Boy Vancouver Island. “I started out in school focussing on hospitality and tourism because my parents had a restaurant in Cowichan Bay and I thought that was my natural path. I took an interior design course out of pure interest, and loved it. It was my first day job. I was then offered an opportunity to join La-Z-Boy.” In 2011, Dana was the first female dealer who hadn’t married or been born into the La-Z-Boy family. “I got lucky. I was in the right situation at the right time. The fellow we bought out was ready to retire, and I was in a position to take on more.” Dana and her husband worked hard flipping houses in the early years, and it was this that gave them their leg up to start their businesses. Last April, Dana and her partners were awarded “retail partners of the year,” taking top place out of the entire La-Z-Boy family in Canada. More recently, Dana has been busy working on the new location for the Nanaimo La-Z-Boy store. “We have a store at Country Club Centre right now, and we are building a new location at Turner and Uplands.”
YOUR GO-TO OUTFIT: Black
head-to-toe with great accessories. ALL-TIME FAVOURITE PIECE: Ralph Lauren
black slip dress I bought in the ‘80s that never seems to date. CURRENTLY COVETING: An H&M grey car coat. FAVOURITE PAIR OF SHOES: “I have always loved shoes, and can’t pick just one favourite — it changes everyday!” FAVOURITE DAY-BAG: “My classic black Coach tote that fits everything, even my laptop if need be!” FAVOURITE JEWELLERY PIECE OR DESIGNER: “My grandmother’s gold parsley ring. It’s actually parsley dipped in gold.” FASHION OBSESSION: Jewellery.
Opening a new location takes a lot of focus and commitment. “It’s pretty demanding running three stores. If they want to sell something off the floor, give a discount, or there’s a problem with delivery, I’m the go-to person. My phone does not leave my side; I am always on call,” explains Dana. “Once a year we’re fortunate enough to go to Mexico for my husband’s work, and I leave my phone at home. No networking, no work — it’s so relaxing.” Dana has two teenage boys and hopes they too will be innovative. “I hope to pass on to my children integrity and a strong work ethic. I want my kids to get out there and make it on their own because nobody helped me.” Upon first meeting her, it’s hard not to notice that Dana is very stylish. “I’ve always been a dressy person, and I used to apologize for that. A friend of mine sent me something with a saying on it — ‘Be the stiletto in the room, not the flats’ — and I loved it and live by it everyday.” Even when Dana is decorating the showrooms, she is always dressed to the nines. “I’m moving furniture around on the floor, I have my heels on and I’m okay with it. I don’t really worry what anybody else thinks. I’m comfortable in my own skin and I celebrate it.” I laughed when she recited a story about being on a business trip, and realizing she had forgotten to pack her jewellery roll. She quickly raced to a store with her business partner to buy jewellery for her six-day trip. “I wasn’t being materialistic, I was happy with my $35 assortment. When I have my whole ensemble complete, I feel finished; I feel like me. When you need to make it work, you make it work.”
WHAT DO YOU READ ONLINE FOR STYLE: Everything. FAVOURITE PRINT MAGAZINE: InStyle. COFFEE TABLE BOOK: Art Deco by Eva Weber. LAST GREAT READ: “My
ACCESSORY YOU SPEND THE MOST MONEY ON: “Handbags for sure!” NECESSARY INDULGENCE: At least eight son’s grade 4 journal. I pulled it out for his grad party hours of sleep a night.MOISTURIZER: Loreal Advanced Revitalift. “I mix in June. Great memories through the eyes of an eight year it with retin, my own combo.” SCENT: Currently Armani Code. MUST- old.” FAVOURITE BOOK OF ALL TIME: The Wealthy Barber. HAVE HAIR PRODUCT: Redken Smooth Down Heat Glide. BEAUTY FAVOURITE LOCAL RESTAURANT: “Asteras in Nanaimo — SECRET: Bio Oil and Vitamin E oil. TOP THREE ITEMS YOU WILL the best Greek food ever!” FAVOURITE COCKTAIL/ FIND IN MY BAG OR PURSE: “My entire makeup bag! I’ve been WINE: “Empress Gin (distilled in Victoria in this stranded too many times to not be prepared. Also a neutral nail magnificent blue colour) with tonic.” FAVOURITE polish and sunglasses.” MUST-HAVE PRODUCT TO FLOWER: Purple Sweet Peas. FAVOURITE CITY TO TRAVEL WITH: Gravol. “Motion gets me VISIT: Doesn’t get better then Victoria. every time.” FAVOURITE LIPSTICK FAVOURITE HOTEL: “The Empress in OR PRODUCT: Lancome Victoria...love the history and glamour.”
Le Matellique lipstick.
FAVOURITE APP: Instagram. FAVOURITE PLACE IN THE WHOLE WORLD: Home. FAVOURITE MOVIE: The Sixth Sense. FAVOURITE THING TO DO ON MY DAY OFF OR NOT WORKING: “Work in my
yard and dream up my next project.” boulevardmagazines.com |
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INSPIREDCHEF
Nick Caulford
Chef at Chemainus Theatre Festival Playbill Dining Room BY ANGELA COWAN | P H OTO S BY D O N D E N TO N
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SUMMER 2018
Where were you born and where did you grow up? Born and raised in Toronto, Ontario. Where did you train? Dubrulle Culinary Institute in Vancouver. How long at your current restaurant? Two years. Where before that? Banff, Alberta. I was in hotel and restaurant management at the Banff International Hotel. What are you best known for as a chef? Nothing major as of yet, but I’m hoping to be a part of the changing food culture in the Cowichan Valley through focussing on local and regional connections, and building relationships with Vancouver Island farms, wineries, distilleries and epicurean businesses. What are the 10 or so most important ingredients in your pantry? Kosher salt, fresh cracked pepper, olive oil, garlic, wine, vinegar, butter, flour, sugar, cream. What’s your favourite dish to cook and eat on an autumn day? My grandmother’s Roasted Peppers and Field Tomato Antipasto recipe. Served with crusty French bread for dipping. What’s your go-to item when sampling other chefs’ fare? Anything with local and regional ingredients. Hobbies? Fishing, baseball, farmers’ markets. Can you share an easy, seasonal recipe for a quick bite this autumn? Enjoy this Panzanella Salad.
Herb crusted Ahi tuna loin with autumn vegetables prepared by Chef Nick Caulford at Chemainus Theatre Festival Playbill Dining Room.
RECIPE
PANZANELLA SALAD: PRODUCE: 3 garlic cloves, chopped 1 pint cherry tomatoes, halved 1 English cucumber, cubed 1/2 red onion, chopped 1/2 cup parsley, chopped 8 basil leaves SPICES: 1/2 cup extra virgin olive oil 3 Tbsp olive oil 1 Tbsp red wine vinegar Salt and pepper BREAD: 1 large Ciabatta loaf, cubed DAIRY: 4 Tbsp butter
Heat the oven to 350 degrees F. Heat 1/2 cup of olive oil with butter together in a large oven-proof skillet over medium heat. When butter has melted, remove skillet from the heat, add garlic and bread and mix well. Transfer skillet to oven and bake for 15 minutes until the bread is golden brown, then let it cool. In the meantime, prepare the tomatoes. Cut the cherry tomatoes in half, or if using large tomatoes, core and slice into medium cubes. Cube the cucumber and chop the red onion. In a large bowl, mix together tomatoes, cucumbers and onions. In a separate bowl, combine vinegar with 3 Tbsp of olive oil, salt and pepper and pour over the salad. Mix well. Add bread and herbs and toss everything together. It can be served immediately or prepared 15-30 minutes in advance. boulevardmagazines.com |
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inspired HEALTH
Talking Dirty Earthy substances that heal, rejuvenate and detoxify BY PAMELA DURKIN
This trifecta of “smut” — activated charcoal, Moor mud and bentonite clay — doesn’t need an R rating and it’s garnering praise from celebrities, beauty bloggers and wellness gurus.
T
HERE’S a lot of “dirty talk” going on in the health and beauty world. In fact, it’s filthy. However, you needn’t cover the children’s eyes and ears — in this case, the dirt in question is a trio of earthy substances that can be used internally and externally to promote healing, rejuvenation and detoxification. That’s right, this trifecta of “smut” — activated charcoal, Moor mud and bentonite clay — doesn’t need an R rating and it’s garnering praise from celebrities, beauty bloggers and wellness gurus. Let’s take a look at why they’re gushing.
Activated Charcoal It may not get your barbecue going, but activated charcoal is certainly lighting up the internet. The sooty substance is the health and beauty ingredient of the moment and it’s being added to cleansers, face-masks, toothpastes and even juices and baked goods for its ability to absorb toxins and remove impurities. When a photo of a charcoal-infused croissant from trendy London cafe Coco Di Mama recently went viral, it elicited comments from around the globe. While the vibe around activated charcoal may seem au courant, its use is not new. It’s been used in hospital emergency rooms
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for years to treat alcohol poisoning and drug overdoses and in agriculture to remove toxins from animal feed. It’s important to note that activated charcoal is completely different from the stuff you throw on the grill — activated charcoal is basically food-grade carbon, sourced from natural ingredients like coconut shells, which has been treated to increase its absorbency. It works by attaching to toxins and removing them from the body. And that’s not all — recent research shows it can also help lower LDL (bad) cholesterol and reduce intestinal gas. As a beauty treatment it acts like a magnet to absorb dirt and oil from clogged pores and its topical use has been shown to relieve the discomfort of insect bites and rashes. So does all this mean we should regularly be downing charcoal-infused juices? “Taking activated charcoal internally can be an effective treatment if it is warranted — but its use should be therapeutic, not ongoing,” advises naturopathic physician Dr. Jane Reside. “If used for extended periods it can potentially cause gut issues.” If your curiosity is piqued, here are a few of my “charcoal favourites” to try. Make DIY face masks and more with Organika Activated Charcoal Powder (available at health food stores across Canada) and Clinique’s Pore Refining Solutions Charcoal Mask.
Moor Mud It may be the latest “must-try treatment” thanks to glowing endorsements from celebrities, and iconic cosmetic brands like Sephora, but Moor mud is hardly new. In fact, it has been utilized as a healing agent for millennia. The Romans and Celts both hailed it for its restorative
healing properties. To clarify, Moor mud isn’t like the stuff you brush off your shoes after a rainy day. Moor mud is a unique, organic substance that has evolved over thousands of years. It’s found mostly in the lowland moor areas of Central Europe and also from areas near mineral springs. Over 1,000 kinds of herbs, flowers, plants and grasses have decomposed into its waters, transforming it into a nutritious “soup,” teeming with vitamins, minerals, plant-based hormones and other salubrious phytonutrients. “The mud is truly packed with substances that have myriad health-enhancing properties,” enthuses Courteney Osing, assistant spa manager at Victoria’s Ocean Pointe Resort. Research supports Osing’s enthusiasm. Studies have shown topical Moor mud treatments can help improve circulation, soothe aching muscles and joints and even alleviate the pain and inflammation associated with arthritis. However, its ability to ease pain isn’t what has the beauty business buzzing. It’s the plethora of anti-aging, hydrating essential oils, fatty-acids and soothing lipids the mud contains that has them gushing. Some beauty insiders are so smitten they’ve dubbed Moor mud “the facelift in a jar.” In addition to topical treatments, Moor mud can also be taken internally, an application that is popular in European clinics where it’s touted as an effective detox treatment and a natural way to heal inflamed guts. If you’re ready to roll in the mud, give one of the following options a try. For a variety of authentic Moor mud products visit international-rmj.com/austrianmoorspa.htm Spa Experiences: Excel Salon and Spa-Moor Mud Body Wrap or facial; Amora Day Spa-Detoxifying Mud Wrap.
Soak House celebrating 10 years of soaking in the Good Life! Thank you, Vancouver Island
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DepARTuRe BAy Nanaimo, BC
A+ rating
Soak In The Good Life!
Bentonite Clay
To Try Harmonic Arts Bentonite Clay powder (available at health food stores across Canada or online at harmonicarts.ca) or Charlotte Tilbury Goddess Skin Clay Mask (available at Nordstrom’s Vancouver or online at nordstrom.com).
©2014 Artez Photography Corporation
Bentonite clay is the most popular of all the “healing clays” in use and, like other forms of therapeutic clay, it has been used worldwide for centuries to purify the body both internally and externally. “Bentonite clay has been around for quite a while,” says Peter Onyschuk, manager of Lifestyle Markets’ Cook Street Village store, “but its popularity has recently spiked thanks to the wellness icons on social media who include it in their detox protocols.” So what exactly is bentonite clay and how can it “purify the body?” It is actually composed of ash made from volcanoes. The largest source of the clay comes from Fort Benton, Wyoming, where numerous volcanoes are found — hence the name.
Up until now, the reported benefits of bentonite clay have been largely anecdotal in nature. Enthusiasts have long claimed it rids the body of toxins and nurtures and cleanses the skin. Now science has legitimized some of this zeal. Preliminary animal studies have shown the clay, when mixed with water and taken internally, does indeed help remove toxins like heavy metals, pesticides and harmful bacteria from the body. In addition, one study showed the healing clay acts as a prebiotic in the gut — promoting the growth of “good-for-you bacteria” known as probiotics. And there’s more good news. Used topically, the clay has been shown to reduce blemishes, soothe irritated and inflamed skin and help heal wounds. Myriad beauty bloggers also claim a clay mask is a one-way-ticket to glowing skin, citing the clay’s rich mineral content as the reason. Thankfully, the clay is relatively inexpensive and easy to use at home. You can simply buy the powder and mix it with water to “activate” it and apply the resulting paste to your skin. Or mix one half to 1 tsp in a cup of juice or water and drink up — but only when you need it. As Dr. Reside notes, “If used internally, bentonite clay, like activated charcoal, is meant for therapeutic, not ongoing use.”
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inspired PEOPLE
SPIRITS in the STONE Stone artists Andreas Kunert and Naomi Zettl use Earth’s most ancient medium to create breathtaking pieces BY SEAN MCINTYRE | P H OTO S BY D O N D E N TO N
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likes to keep things simple when people ask what he does for a living. “I tell them I like stones,” he says. Dig a little deeper, and you’ll begin to realize why his default response barely scratches the surface of the business he and his spouse Naomi Zettl have created in the Cowichan Valley. “You can describe it all you like but it isn’t until we show
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them a photo that the jaw drops and they say, ‘I had no idea.’” It’s much the same reaction of visitors who walk into the couple’s studio gallery, tucked away in an industrial strip on the outskirts of Duncan. It’s here where Andreas and Naomi fuse their combined creativity, skill and emotion to celebrate and honour the world’s most primal materials. For more than a decade, Ancient Art of Stone has built an international reputation by offering sublime stonework creations for both indoor and outdoor use in numerous public and private projects. Treasured stones, crystals and gems hewn from sources around the world are interwoven in natural patterns to make impressive murals, doorways, fireplaces, sculptures and furnishings. One project in particular stands out over the past several months. Andreas and Naomi have pieced together a towering fireplace enclosure destined to crown the living room of a luxurious fishing hideaway. The five-metre-tall structure comprises hundreds of carefully selected river stones, basalt columns, a petrified wood hearth and mantel and beautiful semi-precious crystal accents carefully placed to form the mesmerizing swirls and illusion of waves that characterizes much of the couple’s work. Once complete this fall, the piece will be split into three segments, loaded on a flatbed truck and hauled nearly 1,500 kilometres to its permanent home in the foothills of Montana. “I don’t think anyone who has hired us ever really knew what was coming,” says Andreas. “When they walk through the door of our workshop, they’re full of questions. However, by the end, they’re sometimes in tears due to the connection they have developed through the energy of the stones.” Andreas can’t recall exactly when he was struck with the inspiration for his work. He does, however, recall not surviving very long during his early apprenticeship as a stonemason. There was something too regimented and linear about the endless placing of stone upon stone. Almost absentmindedly, he began experimenting with various stones, creating curious patterns he’d eventually learn were linked to the principles of a phenomenon known as sacred geometry. “I didn’t realize what I was seeing until somebody explained it to me,” he says. “Fortunately, people began expressing an interest and asking for this type of work. It grew from a very obscure idea to what it is today.” Sacred geometry is rooted in ancient principles which provided the foundation for many of the world’s oldest buildings and structures. The shapes and patterns form the basis of the engineering principles that built bridges, temples and cathedrals. By observing the built and natural world that surrounded them, philosophers in ancient Greece surmised that the universe was modelled on a vast and divinely inspired geometric grid. The belief persisted into the 16th and 17th centuries, when mathematicians and physicists like Carl Friedrich Gauss and Johannes Kepler began to delve into the geometric order of our solar system. Over the course of any given day, one might spot a trace
Artists Naomi Zettl and Andreas Kunert at the Ancient Art of Stone studio and store front in Duncan.
“When they walk through the door of our workshop they’re full of questions. However, by the end, they’re sometimes in tears due to the connection they have developed through the energy of the stones.” boulevardmagazines.com |
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“We’re really interested in honouring the natural elements and understanding how they affect our lives, how we really need them and how they help us. I believe the stone has a spirit.” 28
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of sacred geometry in any number of scenes, be it as intimate as a flower blossom or chaotic as a hurricane. “Our stone artwork contains the same patterns and shapes found in sacred geometry. Combined with the stone’s energy, our work affects people on a neuro-aesthetic and energetic level,” says Naomi. There’s essentially something integral to the stone and its placement that appeals to and soothes us on a primal level. “It’s understanding that the stone is the most ancient spirit of the world, the most ancient voice to help us remember who we are and help us feel a connection to the natural world,” she says. “This ancient spirit awakens your spirit. People are deeply in need of this, especially in our digital world in which people are less and less connected to the natural.” Naomi grew up on the plains of southern Saskatchewan, where she’d frequently discover ancient arrowheads and sacred rocks left behind by the region’s Indigenous peoples. Her early love of stone, mixed with a fine arts degree and work as a painter and sculptor, took her on a mystical path that eventually led her to Andreas. The result of their combined love, passion and purpose is the Ancient Art of Stone. Almost as exciting as the work itself, she says, is watching as people react to the element’s transformational energy. Prior to setting out on any project, Andreas and Naomi take time to sit and talk to prospective clients. They seek a sense of the client’s personality and interests. Each detail, be it a birth stone or favoured pastime, contributes in some way to the puzzle of the final masterpiece. Andreas and Naomi refer to their finished pieces as soul portraits. “It’s not just art,” Naomi says. “We are really creating legacies for people.” The couple has received widespread coverage in art journals and has cultivated a loyal following on social media. One of their pieces, a fireplace built for the director of Disney World Imagineering, has generated more than 400 million views on Facebook. In View Royal, where the couple completed a retaining wall along the Island Highway, some folks who’d initially objected to the elaborate piece of municipal infrastructure were hugging the artists in appreciation once the wall was completed. “We’re really interested in honouring the natural elements and understanding how they affect our lives, how we really need them and how they help us,” Naomi says. “I believe the stone has a spirit. In Buddhist and Indigenous philosophies, everything has a spirit, everything is alive; that’s why I feel we are drawn to certain pieces, these ancient stones have an energy that can connect and help people in their lives.”
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Lantzville couple transforms a rustic campground into a luxury oceanside oasis BY SEAN MCINTYRE | P H OTO S BY LANCE SULLIVAN AND GEOFF HOBSON
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“When we are at home, we want to feel like we are a part of what’s outside and take advantage of the natural light, especially in the wintertime when it gets gray and a little darker.”
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SUMMER 2018
W
HILE EVERYBODY loves a good day at the beach, research out of the University of New Brunswick suggests that spending time near the water helps people live longer, healthier lives. This was the headline from the radio as I made my way to meet up with Nikki, Bryce and their two young sons at their new waterfront home in Lantzville, a short drive north of Nanaimo. If, as the research suggests, an occasional glimpse or mere whiff of the salt water can manifest positive outcomes, this family can look forward to plenty of healthy living in the years to come. “We wanted to have something that took as much advantage of the waterfront as possible,” Nikki says. “This meant we wanted a wide house but not a deep house. When we are at home, we want to feel like we are a part of what’s outside and take advantage of the natural light, especially in the wintertime when it gets gray and a little darker.” With views overlooking Nanoose Bay from every room in the house and the sound of waves echoing through the great room’s towering ceiling, there’s no escaping life near the water, and that suits the family just fine. At their previous ocean-view home a few kilometres down the coast in North Nanaimo, the lure of the water was always near. However, their high-bank waterfront lot with a steep and rapidly eroding 200-foot path meant a trip to the rocky beach was an adventure best avoided. “We never realized that living on high-bank waterfront still made the ocean very inaccessible,” Bryce says. “So we ended up spending a lot of time looking at the ocean without actually using the ocean or spending time on the beach.” Today, family members need only get up from the couch or kitchen table, slide open the patio’s wide glass door and walk down the finished concrete patio to find themselves at the ocean’s doorstep, where water sports, refreshing swims
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and long walks in either direction along the beach await. Touring the property on a hot and sunny August afternoon, I was surprised to learn that this stretch of Lantzville’s coastline was once dotted with summer cabins filled with visitors from Vancouver Island and the Lower Mainland. “I think at one point Lantzville was pretty separated from Nanaimo,” Bryce says. “Old-timers say Lantzville was the wild west, where people used to come through to hunt and fish, ...because home isand vacationers from Victoria and Vancouver would have little cabins.” where your story In keeping with the neighbourhood’s roots, the property was begins! long home to a seasonal vacation spot featuring three of those Home decor items and ideas, little cabins and a tenting area. The original house once served up-cycled furniture and furniture as the then-owners’ home and camp office. painting workshops. Nikki and Bryce initially planned to live in the 300-squarefoot Want to learn how to paint furniture?cabins for a few months as they worked with Ken Connolly, co-owner and general manager of Pheasant Hill Homes, to renovate their funky, prayer-flag clad 1970s-era home/camp office, but it quickly became apparent that things weren’t as straightforward as they’d anticipated. As work on the renovation Home décor items and ideas, up-cycled progressed, Nicki, Bryce and the team that Ken oversaw on the furniture and furniture painting workshops. project quickly discovered their rustic home had some intriguing Come to our Country Chic Paint carpentry anomalies to match. class and we will teach you how! “You can honestly say about the house that was here before, Open Tue thru Sat 10am to 5pm Open Tuesday thru Saturday 10am to that 5pm they don’t build things like they used to, and it’s a darned 193 Memorial Avenue, Parksville good thing they don’t,” says Ken. 193 Memorial Avenue, Parksville 250-586-0119 ~ rthinteriors.com 250-586-0119 With each new discovery and workaround, they began to FOLLOW US ON FACEBOOK calculate the cost of starting from scratch versus continuing with
…because home is where your story begins!
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the renovations. As things grew more complicated, the choice eventually became clear. “As time went by and we kept running into new challenges, I was aware in the back of my mind that we were getting close to that line in the sand where it wasn’t going to be worth doing anything with what was here,” says Bryce. “We didn’t want to walk into a house that we knew was compromised on, and we know now that this is the place where we want to be.” Four months in the cosy backyard cabins morphed into more than a year as the family’s checklist of must-haves took shape. Though Ken is accustomed to working with his clients during the course of a build in person or online, having the owners on the property meant their input and questions were taken care of throughout each step of the process. “Everyday I would come home from work and wander in to see what was new and it was always amazing to see them add the layers,” Bryce says. The new house occupies a similar footprint to the original building, but part of that footprint has been transformed into a water-side patio area. The home also sits at a slightly higher elevation than its predecessor so it can achieve better views and stand up to the winter storms that come racing up the Strait of Georgia. Though living in the property’s cabins taught the family a thing or two about co-existing within cramped quarters, they’re thrilled by the 10-fold increase in usable area. The open floor plan between the kitchen, eating and living areas means the family doesn’t easily get isolated from one another within the home, as is the case with some larger houses. A ground floor guest bedroom also doubles as a kids’ activity room thanks to
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the addition of a discreet Murphy bed. In-floor heating and passive solar exposure ensure a stable and comfortable temperature, no matter what the season. Coastal Indigenousinspired art and nautical-themed accessories selected by Ashley Campbell from Nanaimo’s Studio AE Interior Design lend a refreshingly coastal feel to the house’s interior. Concrete and wood-inlaid flooring also make the living space incredibly easy to keep clean, something that’s important when dogs and kids are inevitably carrying bits of the beach into the house on a daily basis. “There’s a lot of traffic in and out, so we knew it would need to be a durable floor,” Nikki says. “I wanted it to be easy to maintain so we could just enjoy living here and not be cleaning all the time.” The result is a lifestyle in tune with their surroundings and no regrets for a family that was forced to contend with some major decisions at critical points during their project. When asked if she’d do anything differently during the build, Nikki confidently states she has no regrets. “That’s music to my ears,” says Ken. “One important thing as a builder is to always remember that it’s not your home. It’s the clients’ home, and you want them to love it every time they walk in, day after day, once
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A ROOM WITH A VIEW IS DESERVING OF NEW WINDOWS they start to live here. That’s the goal, so it’s so important to try to listen, to try to uncover what matters to them and what works for them.”
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TALKING WITHTESS
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SPLASH Dave Sauve of SoakHouse Nanaimo BY TESS VAN STRAATEN | P H OTO S BY D O N D E N TO N
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His goal is to have three stores on the island in the next five years, but he says the hot-tub business has taught him to loosen up — not just physically with a daily soak, but also mentally.
F
OR NANAIMO entrepreneur Dave Sauve, making a splash in the hot-tub business was never part of his life plan. “It wasn’t something I had in my life as a goal,” the 53-year-old says. “I worked in radio and I have a professional marketing and sales background.” Despite this, Dave decided to embark on a whole new career trajectory a decade ago, launching SoakHouse Nanaimo in 2008 after a bad experience trying to buy a hot tub on the Lower Mainland, where he lived at the time. “I went to buy a hot tub and I wasn’t exactly thrilled with the experience,” Dave explains. “It was confusing, there was a lot of shtick and when we asked if we could test out the hot tub that we were interested in, there was no privacy. You had to sit in the middle of the showroom in your bathing suit.” After obtaining the rights for central Vancouver Island for the world-famous Jacuzzi hot tubs, Dave says building a private testing room was a no-brainer. Designed from the ground up, he says, nothing in the Nanaimo showroom was left to chance. “We built a private soak room with two hot tubs and doors so a family can test in private, and we won top store in the world for the design,” says Dave. A decade later, the SoakHouse is still the Harbour City’s only private soak room. But building the business hasn’t been without some big challenges — especially when you consider the luxury showroom was launched right before the recession. “We were very busy when we opened and then the boulevardmagazines.com |
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market crashed and we had 50 to 60 hot tubs — almost half a million dollars inventory in the shop — and the market just dried up,” says Dave. “I had all this inventory and no cash flow and I had to learn how to survive.” Dave says all of their suppliers stepped up and he was able to re-negotiate longer terms with Jacuzzi after the people who financed their stock suddenly pulled out in October of 2008. “We got a letter three months into opening saying that they were no longer going to service the industry,” Dave explains. “Imagine a car dealer having no financing! We had 90 days to buy out all of our stock or we would forfeit the business.” Dave, who prides himself on being detailed in his research, admits launching a business right before the recession probably wasn’t very smart. “That’s how you scare the you-knowwhat out of your wife!” he laughs. “We were just flying by the seat of our pants and then the rug got pulled out from under us.” It’s one of the many challenges SoakHouse has overcome. Dave says some of it was luck, some of it skill. And the former business and life coach also says nothing beats a clear vision. “At the end of the day, we were able to see where we’re going and how to get there,” he says. “You just have to deal with the challenges as they come and the things you can’t deal with, ask for help. If you’re not good at paper work, don’t try
to get better at it — hire someone who’s good at it and focus on what you’re good at. If something isn’t working, go to your suppliers and see what can be done. Each time a problem comes up, figure out how to get to the other side.” With almost three quarters of his business now coming from referrals, Dave says the best advice he ever received was from another hot-tub dealer who told him it’s important to be clear about who’s in charge. “Every day there are three to 10 people trying to tell me what to do with my business,” Dave says. “Imagine if that was a captain of the ship consulting the passengers all the time on where to go and how to get there. The reality is, when I’ve set a course we have to stay that course unless there’s an abrupt change.” Dave is hoping to grow the business even more, with expansion plans to Victoria and the Comox Valley/ Campbell River area in the works. His goal is to have three stores on Vancouver Island in the next five years but he says the hot-tub business has taught him to loosen up — not just physically with a daily soak, but also mentally. “When you build something of this calibre, you want it to be the best,” he says. “I have perfectionist issues so I have to pick and chose where to be a perfectionist. I’ve learned to loosen up and enjoy the ride. And like swimming with the current, you just have to go with it sometimes.”
“At the end of the day, we were able to see where we’re going and how to get there. You just have to deal with the challenges as they come.”
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FEATURESTORY
Cider was enjoyed by the ancient Greeks and Hebrews three thousand years ago. Celts in Britain and northern Spain made cider by harvesting wild crab apple trees...
HOW ABOUT THEM
APPLES? A versatile treat with an ancient history, cider is the perfect choice for autumn. BY HANS TAMMEMAGI | P H OTO S BY D O N D E N TO N
T
HE SEASON has turned, and immersed in the whirlwind of changing leaves and early sunsets, I reach for a cider. The golden liquid fizzes provocatively with bubbles of effervescence and the taste is crisp and delicious. Ah, the perfect autumn drink. I’m not sipping alone, for ciders have had an immense surge in popularity in recent years. Cider sales are soaring and ciders are appearing with increasing frequency on menus and wine and beer lists. In fact, of the 1,000-odd cideries operating in North America, about 80 per cent opened in the
last three years, says Kristen Needham, owner of Sea Cider, located in the Saanich Peninsula near Victoria. That cider is gluten-free has also helped. The most popular ciders are those made locally and by artisans devoted to their craft. The versatility of cider is enormous, ranging from light and frisky to deep, rich and complex. Some ciders are barrel-aged, and flavourings like lime, various berries and even spirits like vodka or whisky can be added to produce a kaleidoscope of flavours. Cider’s resurgence in popularity is long overdue for it was the earliest alcoholic drink in history. Cider was enjoyed by the ancient Greeks and
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Some ciders are barrel aged, and flavourings like lime, various berries and even spirits like vodka or whisky can be added to produce a kaleidoscope of flavours. And, yes, cider snobs are beginning to emerge.
Hebrews three thousand years ago. Celts in Britain and northern Spain made cider by harvesting wild crab apple trees. Gauls in northwestern France also made cider. Medieval farm hands in England received a rough cider — unfiltered and cloudy — as part of their wages. For a long time, cider was more popular than beer or wine because it’s is easier to make than beer. Furthermore, apples were readily available, whereas grain was needed for food and cattle. And apple trees are easier to tend than grapes or grain. Cider requires apples that are more bitter and tart than eating apples. Growing suitable apples from seeds, however, is a gamble: the fruit of the new tree, for genetic reasons, seldom resembles the parent. Thus, grafting is the common method for propagating apple trees. Hundreds of cider apple types exist, with the classics coming from England and France. A master cider maker must know the art of blending these many varieties. Pear cider, or perry, can be produced alone or blended with apple cider. Since pear trees take several years longer to bear fruit than apple trees, and pears, once picked, don’t store as well, perry is not as common as cider.
MERRIDALE
I set out to explore the nuances of cider, starting with Merridale Cidery & Distillery, buried deep in the picturesque Cowichan countryside. The first cidery on Vancouver Island, Merridale started producing in 1999. Janet Docherty and Rick Pipes, the husbandand-wife co-owners, explain they have seen rapid growth, with cider sales nearly doubling in recent years. The farm’s orchards date back more than three decades and consist of 18 apple types
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Drinking Jalisco cider (lime added to apple cider) at Merridale Cidery & Distillery in Cobble Hill.
organically grown from British and French cider stock. “We love to experiment and create different ciders,” says Docherty. “Our best sellers are the Traditional and our House Seasonal; currently it’s infused with grapefruit.” “Last year,” Pipes adds, “we did a Tap Takeover at St. Augustine’s Tavern in Vancouver, with 24 different ciders. The most unusual were a Smoky Bacon and Maple and the Red Headed Stepchild, which was infused with sliced ginger.” In 2007, Merridale greatly expanded its repertoire by opening a distillery that produces various spirits including apple and pear brandies in a 200-litre copper pot still. Hand-lettered signs guide me around the Merridale property and orchards. I take a tour and try a tasting. Instead of dining at the bistro, I enjoy a picnic, my meal and cider delivered in a child’s red wagon. I sip a chilled traditional cider as the breeze riffles through the orchard.
SEA CIDER
Next, I drive to the Saanich Peninsula’s Sea Cider Farm & Cidery property; it looks like a fairytale setting with the main building sitting majestically on a rise, framed by neat rows of espaliered apple trees. I walk onto the sun-drenched deck where tables overflow with glistening, elegant glasses holding rich coppery cider. Joining a tour, I meander through rows of Kingston Blacks, Chisel Jerseys and Dabinetts as the guide explains that more than 60 types of apples are used to make their cider. Here and
there are hives abuzz with bees, who pollinate the trees and make honey for the mead-based cider.. Here and there are hives abuzz with bees, which pollinate the trees and make honey for the mead-based cider. Strolling back, we pass a large tent that hosts numerous weddings. Inside the cidery, we wander past large stainless steel tanks and a bottling machine to a row of Kentucky bourbon barrels. “Rumrunner Cider, unique in Canada, is aging inside these barrels,” the guide explains. A flight of nine glasses is arranged next to a charcuterie platter. I sip from the lighter Wild English (7 per cent alcohol), a typical British cider, to the Pommeau, a smooth but potent dessert cider (20 per cent alcohol). Bramble Bubbly, the summer seasonal cider, includes local blackberries. Rumrunner (13 per cent) is my favourite. Kristen Needham, Sea Cider’s owner and manager, joins me. She purchased the farm in 2004 and planted apple trees. Production began in 2007. “I’m proud that we were the first in BC to produce certified organic cider,” she says. A cider master, Needham constantly experiments. For example, a seasonal cider, Ruby Rose, is infused with rhubarb and rose hips. Witches Broom, to accompany Thanksgiving turkey, is infused with cloves, cinnamon and nutmeg. No question, cider stimulates incredible creativity and artistry... and great taste. boulevardmagazines.com |
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THREE INTRIGUING NEW CIDERIES ❱ Katie Selbee and Matthew Vasilev, the owners/operators of Twin Island Cider, are young in years but long in passion and knowledge. They were drawn to Pender Island because of numerous old-growth apple orchards, some a century old. “All our fermentation comes from natural yeast in the environment,” says Matthew. Twin Island started producing in 2016. ❱ A short ferry ride away is Salt Spring Wild Cider, launched in 2015. It’s run by sculptor Gerda Lattey and philosopher Mike Lachelt, who were motivated by old-growth trees, many planted about a century ago when the island was one of Canada’s major apple producers. Among several offerings one stood out: Burnt Apple Tequila, which includes reposado tequila. ❱ Tod Creek Craft Cider, located north of Victoria and owned by Chris Schmidt, started production in 2014. The best seller is Tod Cider, a modern cider in a can with an off-dry full flavour. The most unusual is the Spanishstyle Sidre Salvaje, a dry, still cider.
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FASHION
M I N I M A L
Grandeur BY KATHERINE SUNA P H OTO S BY L I A C R OW E
Get inspired as you join Boulevard for a day inside this utterly unique Victorian Gothic style home belonging to Danielle Lagah, owner of The House of Leaves shop in Coombs. Delve into the minimal grandeur of the home where curiosity abounds with ornate vintage décor and details in every corner, handmade black lancet windows and vaulted ceilings. Fall in love this autumn with fashion that juxtaposes minimal design with luxurious detailing reminiscent of another era: feminine necklines, luscious soft knits, draping fabrics, strong silhouettes and plaids in neutral tones and textures with touches of burnt apricot throughout.
Black straight leg pant ($129) by Daily Co., cotton multi-coloured check shirt ($113) by RVLT Revolution, light grey pullover sweater ($79) by Casual Friday by Blend, and “Hampton North” wood and leather watch ($320) by Tense, all from NYLA Fresh Thread.
On Nevaeh: Army-green offthe-shoulder dress ($40) by Dex from Hudson’s Bay, Woodgrove Centre. On Zen: Grey Ceramica dress pant ($250) by Alberto, black short-sleeved cotton button up ($125) by RVLT Revolution, and Hampton North wood and leather watch ($320) by Tense, all from NYLA Fresh Thread.
On Jen: Army-green drawstring pants ($69) by Bella Amore, and printed scarf ($23), both from Bamboozle; black and white plaid and lace top ($50) by Hem & Thread from The House of Leaves; black Postal booties ($130) by Steve Madden from Quintessential.
On Jen (left): Striped jumpsuit with patterned wrapped neckline ($79) by Hem & Thread, and gold beetle earrings ($65), both from The House of Leaves; brown leather Tucker boots ($170) by Dolce Vita from Quintessential.
On Jen (above): Printed woven top with keyhole and ruffle detail ($79) by Amuse Society, black “Tess� skinny jeans ($110) by Mavi, and black riding boot with backstrap buckle closure ($220) by Steve Madden, all from Quintessential; back and gold printed bee scarf ($48) from Bamboozle; gold beetle earrings ($65) from The House of Leaves. On Zen (above): Army-green cotton shirt ($113) and oatmeal cotton and linen shirt ($139), both by RVLT Revolution, black straight leg pant ($129) by Daily Co., and Hampton North wood and leather watch ($320) by Tense, all from NYLA Fresh Thread; Eastwood black fedora hat ($50) by Billabong from Quintessential. On Zen (left): See page 52.
On Jen (right): Copper “So Protective” sweater ($95) by Pink Martini and “Adeline” slip-dress ($64) by April Cornell, both from Bamboozle; long plated necklace ($59), long copper necklace with small pendant ($37), and Victorian inspired “Les drop” earrings ($30) by Top Shelf, all from The House of Leaves; brown leather Tucker boots ($170) by Dolce Vita from Quintessential. On Zen (right): White oxford shirt ($120) and oatmeal cotton crew neck pullover sweater ($147), both by RVLT Revolution, and black straight leg pant ($129) by Daily Co., all from NYLA Fresh Thread.
On Nevaeh (left): Floral cranberry Avonlea dress ($68) by April Cornell from Bamboozle; brown booties with zipper detail ($29) by Joe Fresh.
Cotton Academy Sails button down short-sleeved shirt ($85) by Superdry, Khaki jogger pant ($110) by Kuwallatee, and Hampton North wood and leather watch ($319.98) by Tense, all from NYLA Fresh Thread.
On Jen: Black sleeveless top with Victorian detailed neckline ($108) by Joseph Ribkoff and red “Suzanne” straight leg pants ($105) by FDJ, both from KC’s Boutique. On Nevaeh: Floral long-sleeved dress with bow detail on the sleeve ($40) by Dex from Hudson’s Bay, Woodgrove Centre.
Makeup and hair: Lea Christine Smith. Models: Jen Clark, Zen May and Nevaeh Guillemette. Photographed on location at the private home of Danielle Lagah, owner of The House of Leaves shop in Coombs. A huge thank you to Danielle and family for hosting our team for the day.
FOOD+FEAST
Wooden cutting board by Martin Byers of thanku.ca from Citizen Clothing. Dishes, platters, cast iron pot from Cook Culture.
Savoury flavours grilled to perfection BY CHEF HEIDI FINK | PHOTOS BY LIA CROWE
Vegetables on the grill.
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I
N THE summer and fall months, we often find ourselves entertaining a whole pile of friends. I love the company and the laughs, but I do not love slaving over a hot stove to keep everyone fed. With that in mind, I keep things easy by using my grill for all the cooking. And I really mean all: vegetable sides, proteins, fruits, even salads, benefit from a turn on the grill. Being out on the deck, drink in hand, chatting with friends, cooking on the grill feels relaxed, summery and fun. With goodquality ingredients (think seasonal vegetables, wild fish and nice cuts of meat) and a few simple seasonings, you can turn out a very tasty meal for anyone who happens to be home. I invite my guests to help me by plating, finishing with herbs, slicing crusty bread and serving. I often start with an easy grilled salad. It’s quick to make and holds your guests’ appetites while you finish the rest of the meal. While everyone is enjoying the salad, I’ll grill the protein, often seasoned simply with generous amounts of salt and pepper, or a favourite store-bought grilling spice mix from my pantry. Since most proteins benefit from resting for 10 minutes before service, I use this time to grill the vegetables, which usually cook very quickly over medium-high heat. My favourite flavours to pair with an easy summer grilling menu are ones that pack a lot of punch in a simple package. Citrus, fresh herbs, chili or spice rubs, garlic, butter or olive oil, balsamic vinegar: nothing complicated, and nothing requiring a trip to a specialty shop. I also like to keep a few homemade or store-bought sauces on hand to add flair. Great examples: basil pesto, olive tapenade, herbed chimichurri, spicy harissa or The Root Cellar’s Secret Green Sauce. With a few simple pantry ingredients, some fresh seasonal food and a grill, you can turn out a delicious meal in a relaxed summery fashion for any number of friends. Grab a drink, get grilling and have fun!
BASIC GUIDE TO GRILLING VEGETABLES All vegetables should tossed with a light coating of oil and seasoning (I prefer olive oil and salt) after cutting, but before being placed on the grill.
GOOD COMPANY. GREAT FOOD.
AMAZING BEER.
Bell peppers: Cut out stems, seeds and membranes and cut peppers into four, lengthwise pieces. Place on a hot grill skin side down for several minutes. Flip pieces and press them flat with a metal spatula. Grill for several minutes more. Flip again and flatten again (if necessary). Grill until skins are blackened and peppers are tender, about 10 minutes.. Zucchini: Slice into half-inch-thick slices on the diagonal. Grill over medium high heat, 1 to 2 minutes per side, until grill marked but not mushy. Eggplant: Slice into 1-inch thick slices or wedges, grill over medium high heat,1 or 2 minutes per side, until grill marked and tender, but not disintegrating. boulevardmagazines.com |
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Wild salmon steaks.
Corn: Shuck corn and place directly over medium high heat, with the lid down. Turn the corn several times during cooking. They take about 8 minutes to cook through. Cauliflower: Cut into large florets, grill over medium high heat until char marks appear, transfer to cooler side of grill and cook with the lid down for 5 minutes, turning once. Broccoli/broccolini: Cut into large florets. Grill over medium high heat until char marks appear, flipping as necessary. Transfer to cooler side of grill and cook with the lid down for 1 or 2 minutes. Onion: Slice thick, grill over high heat until grill marks appear, flip and repeat. Cherry tomatoes: Place on a hot grill and cook, stirring/ flipping once, until the tomatoes have char marks and are just starting to burst. Okra: Grill over medium high heat, turning as necessary, until okra is bright green and crisp-tender, with nice grill marks.
Grilled Wild Salmon Steaks with Lemon and Herbs This is a simple preparation that relies on the freshness of ingredients. You can also serve this salmon with chimichurri sauce. Wild salmon steaks, cut 1- to 1½-inch thick (sockeye or coho) 62
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Salt and pepper Oil Lemons, cut in half Fresh herbs, chopped (parsley and dill are my favourites) Butter Preheat a grill on high. Brush the cut sides of the salmon steaks with oil, and sprinkle generously with salt and pepper. Reduce heat on one half of the grill to medium high and the other half to low. Brush grill with oil (or rub with a paper towel dipped in oil). Place salmon steaks over direct heat on the hotter side and sear 1 or 2 minutes, until grill marks form and salmon can be moved without sticking. Flip salmon steaks and repeat on the second side. Move salmon to the low heat side of the grill, cover and cook for 5 to 7 minutes more, until salmon is just cooked, starting to flake, but still translucent and clinging to the bone in the very centre. Transfer salmon to a serving platter, dot salmon with butter, sprinkle with fresh herbs and squeeze fresh lemon juice all over the salmon. Sprinkle on more salt, if desired, and serve. For a beautiful garnish, you can grill some thick slices of lemon on the hot side of the grill at any point during the cooking, or even after the salmon has been removed. Arrange these grilled lemon slices on your platter of salmon, along with sprigs of fresh herbs.
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Grilled Broccolini and Cherry Tomatoes with Basil and Balsamic
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Grilled Tri-Tip Steak with Arugula and Chimichurri This inexpensive but flavourful cut of meat works well to feed a crowd. Marinate beforehand to help with tenderness. Serve cut thinly against the grain on a bed of peppery greens and a side of herbed chimichurri sauce. Approx 3 pounds tri tip steaks 5 Tbsp good quality soy sauce 2 Tbsp sugar 1 Tbsp cider vinegar 1 Tbsp water Salt and pepper 4 cups washed and dried arugula leaves 1 cup chimichurri sauce Optional — grilled cherry tomatoes for garnish In a wide, shallow container, mix together soy sauce, sugar, cider vinegar and water, until sugar is dissolved. Lay steaks in container, in a single layer if possible, turned to ensure both tops and bottoms are coated in marinade. Marinate 3 to 10 hours, flipping steaks several times. Remove steaks from marinade to a paper-towel lined tray and pat completely dry. Heat grill on high with the lid down. Sprinkle both sides of the steaks evenly with salt and pepper. Place on one side of the grill to sear; turn the other side of the grill down to low. Sear the steaks on both sides and transfer to cool side of the grill. Cook until steaks register 120 F to 124 F (for rare) or 125 F to 130 F (for medium rare). Put the lid down or the heat up, as necessary
depending on the grill you are using. Once steaks are cooked to your liking, transfer to a platter or baking sheet and let rest at least five minutes. Meanwhile, cover a serving platter with arugula. When the steaks have rested, transfer them to a cutting board and use a sharp knife to slice them thinly against the grain. Place sliced steak on the bed of arugula, drizzle with Chimichurri Sauce and scatter with the optional cherry tomatoes. Serve immediately.
Chimichurri Sauce This bright, herbaceous and flavourful sauce is a wonderful accompaniment to all kinds of food from the grill. It’s traditionally used with steak, but also matches well with our local salmon or an assortment of grilled vegetables. 1 cup well-packed parsley leaves ½ cup well-packed cilantro leaves 2 Tbsp fresh oregano leaves 5 large cloves garlic, peeled Finely grated zest of 1 lemon ¼ cup fresh lemon juice 1 tsp salt tsp chili flakes (more to taste) ½ cup extra virgin olive oil Combine all the ingredients in the work bowl of a food processor and process until puréed into a fine paste. Stop and scrape down the sides as necessary. Transfer to a bowl, cover and refrigerate until ready to use. Sauce lasts for five days in the fridge.
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Grilled corn with smoked chili butter.
Grilled Broccolini and Cherry Tomatoes with Basil and Balsamic One of my favourite summer flavours! The combination of grilled green vegetables and burst cherry tomatoes with garlic, basil and balsamic vinegar is to die for! 3 bunches broccolini (or 500 grams green beans, topped and tailed) 1 cup cherry tomatoes, stems removed 5 tsp extra virgin olive oil ¾ tsp salt 2 cloves garlic, minced or grated 2 Tbsp extra virgin olive oil 2-3 Tbsp minced fresh basil 1-½ Tbsp quality balsamic vinegar ¼ tsp each salt and freshly ground pepper Toss the broccolini with 4 tsp of the olive oil and ½ tsp salt in a large bowl, and mix well until evenly coated. In a separate small bowl, toss the cherry tomatoes with the remaining teaspoon of olive oil and ¼ tsp salt. In another small bowl, mix together the garlic, olive oil, basil, balsamic vinegar and salt and pepper. Set aside. Preheat grill on high heat with lid closed until very hot. Turn burners down to three-quarters of max. Place broccolini directly on the grill, leaving room for the cherry tomatoes on one side. (If your grill is too small to do both 66
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vegetables at once, grill the cherry tomatoes first). Grill vegetables with lid down, flipping once or twice, until charred on both sides. Cherry tomatoes will be done first. You want them to have picked up some grill marks and they should be just starting to burst, but not collapsing in on themselves. Remove to bowl while the broccolini is finishing— it should be bright green and crisp-tender with beautiful charring. Place the broccolini in a wide, shallow serving dish, scatter cherry tomatoes over the top along with any accumulated tomato juices, and drizzle vegetables evenly with the basil mixture. Serve immediately, or allow to cool to room temperature.
Grilled Romaine and Radicchio Salad Grilling salad greens is a revelation for most people. The romaine retains juiciness and crispness, but picks up a beautiful flavour from its time on the grill; radicchio (or other bitter greens) lose some of their bitterness but retain a delicious complexity of flavour. Dressed simply with lemon, pepper and sharp cheese, this salad needs no other garnish. 2 small heads romaine lettuce, or 4 hearts of romaine 1 head radicchio 2 or 3 Tbsp extra virgin olive oil ½ tsp salt 2 or 3 Tbsp freshly squeezed lemon juice ½ tsp freshly ground pepper ½ cup grated sharp cheese (Pecorino Romano, Parmigiano-Reggiano, etc)
Preheat grill on high with lid closed. Cut romaine in half lengthwise, so the halves have some core attached and stay intact. Cut the radicchio into wedges with a part of the core attached on each one (quarters or sixths, depending on the size of the head). Pour the olive oil onto a baking sheet. Place the romaine cut side down on the oil and rub around to make sure the cut side is coated. Remove the romaine to another tray or a plate. Now place the cut radicchio on the oil-coated tray and rub around to coat with oil (drizzle on more oil if necessary). Sprinkle both the romaine and radicchio liberally with salt. Place the romaine, cut side down on the grill. Keep the heat on high. If your grill is big enough, cook the radicchio at the same time. Leave the lid open and really press on the lettuce to help it sear. After a minute or so, turn the lettuce and radicchio and grill the second side. This should take less than three minutes. You want the lettuce to have grill marks and some charring, but not be burnt. The radicchio will fade in colour and get slightly more charred. Remove romaine and radicchio from the grill and transfer to a cutting board. Cut the cores out and discard them. Chop the leaves into bite sized pieces. Scatter the grilled leaves on a serving platter, squeeze fresh lemon all over, grind fresh pepper all over and sprinkle with grated cheese. Serve immediately.
Grilled corn with smoked chili butter Sweet grilled corn is the essence of summer eating. This smoky, flavourful, buttery sauce takes it to a new level.
8 cobs of corn, husks removed 4 tsp oil ½ tsp salt 2 Tbsp soft butter 2 Tbsp Hellmann’s mayonnaise 2 tsp smoked paprika 1 tsp minced or puréed canned chipotle in adobo 1 clove garlic crushed to a paste Finely grated zest of 1 lime 1 tsp fresh lime juice ½ tsp salt, or more, to taste ½ tsp brown sugar, or more, to taste Preheat grill with all burners on high and lid closed. Toss shucked corn with oil and salt, making sure each cob is coated evenly. Turn burners down to medium. Place corn directly over grill and cook, lid closed, turning occasionally, until charred on all sides and fully tender, about 10 minutes. Meanwhile, combine all remaining ingredients in a small bowl and mix well until evenly blended. Remove corn from grill to a nice platter. Slather each piece on all sides in the butter mixture. Serve immediately. Special thanks to Hardy Fink and Cynthia Bonesky for hosting our photo shoot at their beautiful home.
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TRAVELFAR
Vive le château! History, charm and culture at the Château Frontenac BY HANS TAMMEMAGI
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s the cruise ship docks in Québec City, I’m instantly overwhelmed by the fairy-tale castle with soaring turrets that looms high above us. Has some time warp transported me to Europe? Cobblestone streets lined with outdoor cafés, galleries and houses that exude history lead me up the hill. I stop at a bistro, sip an ale and ponder the vision of the castle-like Château Frontenac perched atop Cape Diamond. As a traveller who’s seen a few exotic locales, I wasn’t expecting to be so impressed by Québec City. Perhaps I have to reconsider? Crossing Dufferin Terrace with its imposing Champlain Monument, I arrive at the courtyard entrance to the château. A Canadian flag flaps alongside the blue-andwhite Fleur de Lis of Québec. As a valet parks a vintage, fire-engine-red Bugatti, I bump my suitcase under an arch that bears the coatof-arms of Louis de Buade, the flamboyant Count of Frontenac, who was the governor of New France in the late 1600s, and for whom the hotel is named. Even here in the lobby, history casts a long shadow for, looking upward, I notice a 300-year-old stone bearing the Cross of Malta emblem embedded in the vaulted ceiling. I’m impressed.
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Not surprisingly, the lobby is bustling — after all, the Château Frontenac is the iconic heart of Old Québec and renowned for hosting prestigious events. In 1943 and 1944, for example, the Château held the Québec Conferences involving US president Franklin D. Roosevelt, British prime minister Winston Churchill and Canadian prime minister William Lyon Mackenzie King. In 1987, 42 heads of state assembled here for Le Sommet de la Francophonie. And, of course, this year, the hotel’s 125th birthday is attracting many visitors. Heading to my room, I get a feel for the immense size of the Château: it has 611 guest rooms on 18 floors and the total length of hallways is 12 kilometres. I wonder idly if any of the countless famous personalities who have graced the hotel have stayed in this room. However, it’s more likely that these people — to name a few, King George VI and Queen Elizabeth, Princess Grace of Monaco, Chiang-KaiShek, Charles de Gaulle, Ronald Reagan, François Mitterrand, Prince Andrew, Charles Lindberg, Céline Dion, Leonardo DiCaprio, Paul McCartney and Alfred Hitchcock — probably resided in more prestigious quarters than mine. We would all, however, have had the same breathtaking views of the hotel’s turrets, copper rooftops, the fortified city and, far below, the St. Lawrence River. Tour guide Yvette, with raven hair and a delightful French accent, meets me at 1608, the hotel’s wine and cheese bar named for Québec’s founding year.
“In 2014, a $75 million renovation brought the Château to the forefront of the world’s best hotels, while preserving heritage,” says Yvette. We visit the spa, banquet rooms, three restaurants and more. Silently, I vow to return to Champlain, the anchor restaurant. Yvette leads the way outside, explaining, “The Château stands on the Saint-Louis Forts and Châteaux archaeological site, which was for over 200 years the official residence and seat of the French and British governors.” On the plaza, “windows” in the pavement show the archaeological diggings and displays directly below, offering unexpected views. We stroll along streets with colourful shop signs hanging overhead. Horse-drawn buggies filled with tourists clip-clop past. Buskers perform. The fortified wall, which encircles the entire Old Town, bristles with long black cannons, and I can only imagine the fear they brought to ships passing below. At the spires of the Basilica of Sainte-Anne-deBeaupré, Yvette says, “Many miracles have happened here.” We stroll the walls of the Citadelle, a fortress first built in 1690, and now a home for the Governor General. “This city is more than 400 years old,” says Yvette, “and is the cradle of French America. Little wonder it’s a UNESCO World Heritage Site. The Château Frontenac is as iconic to Québec City as the Eiffel Tower is to Paris. It is more than a hotel; it is a symbol of Canada.”
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DESIGNED WITH LOVE PRODUCED WITH PASSION CONSUME WITH DESIRE
nanaimoairport.com
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A Country Retreat
for a weekend or for a while… Tucked away under the towering conifers that ring the property, you can come and go as you please, or just relax.
$120.00 per night Reservations please call: 250-722-2112 or email rentals@marshmeadowfarm.ca
www.marshmeadowfarm.ca
View from Champlain restaurant.
#1-6332 Metral Drive, Nanaimo 250.933.1800 www.maisoncookware.com
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I can only nod in agreement. We part ways and I head for the Champlain restaurant. The waiter hands me a wine list whose length (16 pages!) is daunting. Selecting a Rhône Valley Viognier I peruse the menu. Chef, Stéphane Modat, who formerly worked at a three-star Michelin restaurant, puts intriguing twists on traditional Québécois fare. I choose the Lièvre Sauvage de Saint-Jules (shredded hare from St. Jules) followed by the Gros Pétoncles du Golfe St-Laurent (scallops from the St. Lawrence Gulf). Ahh, French cuisine is unbeatable! After a short walk outside to see the fairy-tale castle in dramatic night-time lighting, I retire — rather nervously, for two ghosts reside in residence. One is the 17th-century governor Louis de Buade. He is said to be looking for his fiancée, who was away in Europe when he passed away. I’m more concerned about the other ghost, a long-haired woman in a white nightgown, who is reputed to climb into bed with guests. Nevertheless, I sleep blissfully. The next morning, while savouring an espresso at an outdoor café overlooking the Old Port and river, I contemplate the Château Frontenac and Yvette and her historic city. I’ve been seduced by its history, charm and culture.
Victoria • Nanaimo • Campbell River doddsfurniture.com
TRAVELNEAR
In the lap of luxury The “five Cs” — charm, courtesy, character, cuisine and calm — at two Relais & Châteaux hotels BY SUSAN LUNDY
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“Factor in a stop at Bamboozle, the best shopping this side of Manhattan and worth the drive all on its own.” — The Globe and Mail
Fa sh io n + Ho m e D e c o r + Te a + Ac c e ssor i es
www.thehouseofleaves.ca
Enchant Your Palate - Over 1000 wines in stock - Over 3000 items in the store - 1000 sq/ft walk in beer room WSET and ISG trained staff in store to aid with any and all product and paring inquiries.
The lounge in Bacchus at the Wedgewood Hotel and Spa in Vancouver.
MID ISLAND LIQUOR a division of Mid Island Co-op
1415 Alberni Highway, Parksville Open Daily 9am-11pm • 250-586-1127 boulevardmagazines.com |
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PHOTO BY MICHAEL BECKER
Salmon plate and martinis at The Pointe Restaurant.
“How do you become a Relais & Châteaux hotel?” he asked. “Well, monsieur — either you are or you’re not.”
C
HARLES MCDIARMID loves to tell a good story, and he’s relishing this one. As the managing director and co-owner of the Wickaninnish Inn, he is recalling his quest back in the ‘80s to build a prestigious Relais & Châteaux hotel on an outcropping of rocks owned by his family in Tofino. He tells the story with the same exuberance and charm exhibited while showing me around me around his beautifully appointed inn — an exquisite destination hotel and restaurant on the edge of Vancouver Island’s wild west coast. In British Columbia we are blessed to have five Relais & Châteaux properties, and I set out this summer to experience two of them. And while the Wickaninnish and the Wedgewood may seem polar opposite in experience — one built in remote Tofino and the other sumptuously revealed in a grand downtown Vancouver building — they meet in their expression of the Relais & Châteaux’s “five Cs” of charm, courtesy, character, cuisine and calm. Founded in France in 1954, Relais & Châteaux represents the highest benchmark in hotel accommodations and fine dining,
and includes a worldwide group of more than 540 privately owned hotels and restaurants. Each must pass an anonymous review process every two years in order to maintain the designation. The concept grew from the vacationing traditions of upper-class French society, who travelled to a variety of “relais” (lodges) and “châteaux” (castles) which, while different in architecture, scenery and cuisine, presented consistently high standards. Years ago, when Charles was learning the ins and outs of the hotel industry working at the Four Seasons, most hotels were structured to serve the business traveller. However, over the years Charles heard a consistent theme: visiting businessmen would say, “When my wife and I want to get away, we go to a Relais & Châteaux.” Charles began exploring these boutique hotels, noting they were all small, family-owned and highly regarded. “That became my goal,” says Charles, whose family dreamed of constructing a hotel on their land that hugs Tofino’s Chesterman Beach. “In my mind, that’s what we wanted to be… that was the pinnacle.” The goal to build a Relais & Châteaux hotel in Tofino began
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to take shape, but before Charles could set planning in motion, he wanted design standards for the prestigious association. “I wondered things like — do we need to install a bidet in every bathroom?” So he started making phone calls, and over the next two years, tried to obtain a set of Relais & Châteaux standards by calling myriad people in cities all over the world, leaving messages, sometimes phoning in the middle of the night to accommodate differing time zones. Charles finally got his answer from a heavily-accented woman in France … and he laughed for two days afterwards. “How do you become a Relais & Châteaux hotel?” he asked. “Well, monsieur — either you are or you’re not.” Today the standards for Relais & Châteaux are a little more exacting, says Charles, adding, “I’ve gone out and looked at others and discovered each is eclectic … Each property is its own unique experience.” He says: “It strikes a chord these days. Travellers want to feel that a place respects its location. It’s an experience of the destination — not an imposing of it.” Charles, who wanted to “dance on the table” when the Wickaninnish received its designation soon after opening 1996, adds, “To me it is the pinnacle of my dream to be welcomed into the family of Relais & Châteaux.” As I stood at the window of my room at the Wickaninnish, looking out over the length of sand and pounding surf that is Chesterman Beach, I thought, “Speaking of pinnacles — this is my dream vacation.” True to its honouring of the “destination,” the Wickaninnish is a celebration of West Coast art and culture. Every single detail — from the exquisite yellow cedar table in
View from The Pointe Restaurant at the Wickaninnish Inn in Tofino.
VINYLTEK Windows & Doors is the exclusive manufacturers of the patented QUAD-SEAL System CSA, ENERGY STAR, CWDMA (Double glass, Triple glass, Low-E, Low-E2, Low-E3 coating, Argon gas, INEX Super Spacer, Unlimited exterior colour choice etc.) ***UPVC
Quality | Style | Performance 250.248.5959 | 1.888.842.5959 1-452 Island Highway East, Parksville www.completewindows.ca 78
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Vanguard Area Rug Collection NANAIMO | VICTORIA | JORDANSFLOORING.CA RUG SHOWN IS CEA7331
Riviera By Christian Tortu
863 Canada Ave, Duncan potsandparaphernalia.ca 250 -748 - 4614
The Pointe Restaurant at the Wickaninnish Inn, located on the ocean’s edge in Tofino. the brand new wine cellar and tasting room to the remotecontrolled curtain above the bathtub in my room — speaks to extraordinary thoughtfulness and sumptuous luxury. Cuisine at The Pointe Restaurant is nothing short of miraculous, with the same care and attention to detail going into every dish, served in a spectacular, ocean-edged, artinfused room with floor-to-ceiling windows. This is the wild West Coast at its very finest. In a seemingly different experience, the Wedgewood unfolds as a luxurious oasis in the heart of downtown Vancouver. Greeted at the entrance by sharply dressed valets, visitors step off of Hornby Street and enter a lavish-yet-cosy, chandelier-lit lobby that oozes with rich colours and provides a stark contrast between inside and out. Everything from the golden-hued antiques and stately furniture to the artwork on the walls in our expansive king suite and the fine china (Wedgewood Fine Bone China!) in the stunning Bacchus restaurant gently evokes a sense of “grand English manor.” The Wedgewood Hotel & Spa has been a member of Relais & Châteaux since 2008, and general manager Glenn Eleiter says the designation “ensures our clients will experience something wonderful when they walk through our doors. It is confidence-inspiring for guests and staff alike.” Indeed, as my husband and I sat on the private balcony of our suite, sipping glasses of rosé and enjoying the sights and soothing sounds of a park and water feature below, the experience is definitely wonderful. While the Wedgewood easily expresses all of the Relais & Châteaux five Cs, we were almost speechless at the level of service (courtesy) provided by the
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“It strikes a chord these days. Travellers want to feel that a place respects its location. It’s an experience of the destination — not an imposing of it.” staff. Every need was met, often before we knew we needed it. Glenn concurs. Of the five Cs, he says, “They are all important and it is difficult to place one ahead of another, but we receive accolades from our clients for our warm, authentic welcome and the attentiveness that we provide at every encounter, so ‘courtesy’ is one of our strengths.” He adds, “But, I [also have to mention] the cuisine in Bacchus that our Executive Chef Montgomery Lau prepares with his culinary team … we are a culinary-forward hotel with Bacchus being at the very heart of the property.” Our two meals at Bacchus — dinner and breakfast — were simply spectacular. The restaurant/lounge at Bacchus is rich and romantic with antique furniture, warm, dark cherry wood and Murano crystal fixtures. A large painting of Bacchus, the Greek god of wine and revelry, presides over the lounge. The night we dined there, the large, street-facing windows were open to the warm night air and a pianist gently set a backdrop of familiar tunes. We supped on a range of delicately
MAJOR FASHION BRANDS. RENOWNED SERVICE. An exciting product mix creating a boutique-like shop which features the fusion of Mediterranean décor and Vancouver Island cultures.
WO R T H T H E T R I P TO
MEET THE DESIGNER! M O N - SAT 1 0 a m to 5 : 3 0 p m S U N 1 2 : 0 0 p m to 4 : 0 0 p m
TRUNK SHOW Sept. 20th with Chloe Angus
250.743.3531
FALL / WINTER 2018
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presented seafood, sampling poached steelhead salmon, halibut, pan-roasted scallops and lobster linguine, and sipped sparkling rosé and later a Châteaux La Gorce from the restaurant’s superb Bordeaux selection. And like the Wickaninnish, the Wedgewood is family owned and operated, with the daughter of founder Eleni Skalbania — Elpie Marinakis Jackson — currently the co-owner and managing director. Eleni Skalbania founded the Wedgewood in 1984, when she purchased and re-worked an old apartment hotel, transforming it into its current glory. “We strike the perfect balance between world-class amenities and product with sincere and caring people providing personal service at the highest of levels,” says Glenn. Indeed, my experience sampling just two of BC’s Relais & Châteaux hotels has me fired up to check out the others. Entrance to the Wedgewood reveals a luxurious oasis inside.
When only the unique and unexpected will do…
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SUMMER 2018
Andre Sullivan, BBA I Wealth Manager andre.sullivan@integralwealth.com
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mike.hrabowych@integralwealth.comm 450 Wentworth St., Nanaimo 250.753.1124 (direct) 800.982.7761 (toll free)
www.integralwealth.com/nanaimo
EXPLORE
OAK BAY
WE ARE OAK BAY.
WE ARE THE OLD, THE NEW, THE OUT THERE, AND THE OPEN AIR. Oak Bay is a pocket masterpiece, a beautiful corner of Vancouver Island that manages to pack in more of everything else than anywhere else. We’ve got sand, a cool ocean and hot shopping, so you’re spoilt for choice. What’s it to be? Biking or bruschetta, kayaking or crab cakes, haute couture or hot tea? You decide.
JUST 10 MINS FROM DOWNTOWN VICTORIA! EXPLORE
EXPERIENCE
STAY
VISIT THE VICTORIA VISITOR CENTRE OR CHECK US OUT ONLINE AT WWW.OAKBAYTOURISM.COM
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FRONT ROW BY SHERRY CONLY
INSPIRING ART AND ENTERTAINMENT SET FOR THE FALL MONTHS IN THE CENTRAL ISLAND. ENJOY APPLES, INDIGENOUS HISTORY, FINE ART, FINE THEATRE AND GREAT MUSIC.
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GLORIOUS!
The True Story of Florence Foster Jenkins, the Worst Singer in the World
SEP 14 - OCT 6
Different coloured apple blossoms illustrate the varying types of apples at the Salt Spring Apple Festival.
THE APPLE CAPITAL
SALT SPRING APPLE FESTIVAL SEPTEMBER 30, 2018 FULFORD HALL, VARIOUS OTHER LOCATIONS
J
OIN IN on the fun at the 19th annual Salt Spring Apple Festival. Far from being merely about apples, this popular festival is a great chance to explore local farms, enjoy homemade delicacies and connect with the Salt Spring Island community, which has grown many varieties of apples since 1860. Harry Burton is the festival organizer and owner of Apple Luscious Farms, and he credits the continued success of the festival to area farmers, volunteers and the support of apple lovers from all over North America. Burton started the festival in 1999 and the format hasn’t changed since, with the exception of steady growth to more than 450 apple varieties on display and over 1,500 loyal participants each year. “It’s simple, very grassroots, and we don’t import anything,” says Burton. “We want to highlight everything that’s good here, including wineries, cideries and breweries, and places to enjoy fresh bread and fresh cheese.” Each farm participates as it likes and many create incredible lunches to be enjoyed by festival attendees looking to indulge their palates. For full details, visit saltspringapplefestival.org
OUTSIDE MULLINGAR OCT 19 - NOV 3
LITTLE WOMEN
NOV 16 - DEC 30
1.800.565.7738
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EARTHLINGS
ᓄᓇᕐᔪᐊᒥ ᓄᓇᖃᖅᑐᑦ
TERRIENS
ROGER AKSADJUAK, SHUVINAI ASHOONA, PIERRE AUPILARDJUK, SHARY BOYLE, JESSIE KENALOGAK, JOHN KUROK, AND LEO NAPAYOK Curated by Shary Boyle in collaboration with Shauna Thompson Organized and circulated by Esker Foundation, Calgary
AUGUST 3 – OCTOBER 6 TUES–SAT, 10am–5pm | SUNDAY, 12–5pm 150 COMMERCIAL STREET | NANAIMOARTGALLERY.COM
Potlatch 67-67 runs at the Comox Valley Art Gallery until October 4.
Celebrating 26years •
A Food Lover’s Paradise • • • •
Exotic Cheese and Chutneys Truffles, Olives and Pates Gourmet Oils and Vinegars British, European and South African Imported Foods Celebrating 26 years in business in Nanaimo’s Old City Quarter. 250-754-0100 426 Fitzwilliam Street, Nanaimo the bigcheese@mcleansfoods.com www.mcleansfoods.com
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POTLATCH 67-67
POTLATCH 67-67, THE POTLATCH BAN: THEN AND NOW UNTIL OCTOBER 4, 2018 COMOX VALLEY ART GALLERY Sixty-seven years ago, the Potlatch Ban was lifted after being imposed on Indigenous people for 67 years from 1884 to 1951. Potlatch ceremonies were held to celebrate major events, from wedding celebrations to the passing of titles and responsibilities from a chief to the eldest heir, and this ban was an attempt to quash First Nations culture and force assimilation. Not only were the potlatches banned, but precious family regalia and coppers were stolen and shipped to as far away as Europe. Created by Hereditary Chief Rob Everson and the Kumugwe Cultural Society, Potlatch 67-67 is a must-visit exhibit. On display until October 4, this showcase is all about opening dialogue and offering education about Canada’s true history and the long road to reconciliation. It features the works of more than 18 talented Indigenous artists. “I hope the takeaway to the exhibit is a little more knowledge of the true history of Canada,” says one organizer. “Not many
people actually know what happened to the Indigenous people who lived here, the history of the Indian Act, the potlatch ban and the government and church that suppressed the culture and lifestyle of the Indigenous people. This exhibit will hopefully be key in helping others understand what reconciliation needs to be, and how we can work towards it.”
SPEAKING WITHOUT WORDS
EARTHLINGS: THE ART OF COMMUNICATION RUNNING UNTIL OCTOBER 6, 2018 NANAIMO ART GALLERY “Not all of us have that ability to shift our mindset, to understand how art can be used to communicate, so this is designed to spark new ways of looking at the world,” says Jesse Birch, curator of the Nanaimo Art Gallery. Join NAG in celebrating Earthlings, an innovative exhibit running until October 6, and which builds on this year’s theme question, “How Can We Speak Differently?” This touring exhibition features works created both individually and boulevardmagazines.com |
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This collaborative creation, Facing Forward, is among the pieces displayed at Nanaimo Art Gallery.
The Arthur Vickers gallery a destination to be discovered. Featuring the Artist’s Collection of works & a few select treasures from local artisans. Fabulous jewellery of fine gem stones beautiful, playful and elegant. Turned wooden bowls stunning and magnificent the epitome of functional beauty. Culinary presentation boards artisanal, unique and truly one of a kind. 250-748-7650 1719 Cowichan Bay Road www.arthurvickers.com
Located in the Seaside Village of Cowichan Bay the gallery is a curated collection of the exceptional and the exquisite. 88
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collaboratively by artists Roger Aksadjuak, Pierre Aupilardjuk, Jessie Kenalogak, John Kurok, Leo Napayok, Shary Boyle and Shuvinai Ashoona, and has been organized by Calgary’s Esker Foundation. Ceramic masks, pots, sculptures and works on paper have travelled to major galleries in Calgary, Toronto and Montreal, with Nanaimo as the final stop this fall. “I was so struck when I saw the works. They’re all so stunning and rich, and it’s just such a pleasure to see the pieces and read the stories behind them,” says Birch. For instance, the piece Facing Forward was the collaboration of artists Aupilardjuk and Boyle, created at a residency at historic pottery district Medalta in Medicine Hat, AB, and epitomizes the idea of collaboration as a means of communicating. The base of the figure was made by Boyle, and the three faces by Aupilardjuk. “It’s almost like a negotiation around voice, and in this case, because the face is created by an artist who did not create the body, it’s really about a shared voice,” says Birch. Be sure to attend Artist Talk with Shary Boyle, October 4 at Vancouver Island University, presented in partnership with VIU’s Department of Art & Design. An artist hailing from Toronto, Boyle’s works are featured in the Earthlings exhibit, and her many other works are exhibited internationally.
nanaimogallery.ca/index.php/exhibitions/downtownexhibitions
ART IN THE VALLEY
INSPIRING THEATRE
Over the course of two days, a dozen professional, fulltime artisans are set to open their studio doors, share experiences and showcase their work in the Cowichan Valley. “Our tours encompass work through many mediums, but the thread that weaves us together as a group is rooted in high-quality creation of art in the Cowichan Valley,” says founding member Cathi Jefferson, whose pottery studio is nestled alongside the Cowichan River. “We aim to inspire those that walk through and experience our spaces.” Other artists include Laurel Hibbert, Ken Broadland, Live Edge Design, Andreas Kunert and Naomi Zettl, Jennifer Lawson, Peggy Brackett, Jo Ludwig, Mary Fox, Karen Trickett, Cam Russell and mother-and-daughter team, Arwen and Bonnie Schmaus. The studios range from a glorious log home in the woods to a downtown Duncan storefront, while the art encompasses everything from live edge furniture to glass jewellery, paintings and ceramics. The tour travels throughout the Cowichan Valley, with stops in Duncan, Cobble Hill, Ladysmith, Crofton and Cowichan Bay.
Now in her 12th year of touring and nearing her 1,000th performance, acclaimed actress and writer Julia Mackey tells the tale of Jake, a veteran reluctant to face his past, and his sweet bond with Isabelle, a young girl who helps him begin healing, many years after the Second World War. Inspired by Mackey’s 2004 trip to Normandy for the 60th anniversary of D-Day, Jake’s Gift began on Gabriola Island and has now been seen all around the world, earning critical acclaim and captivating audiences of all ages. “We’re often told that Jake reminds them of someone in their own family. Millions of families are connected to World War II and have a Jake in their life, so the connection becomes personal,” says Mackey of the play’s continued success. For a unique twist, Mackey plays both Jake and young Isabelle. “I wanted the challenge as an actor to do it as a solo performer, and it really just works. A lot of the play is dialogue and I switch very quickly back and forth between each character,” says Mackey, who also wrote the piece. “It’s been a real challenge and a real love to get to play these characters. I’ve spent so many years with them that they feel like real people now.” Don’t miss your chance to see the award-winning Jake’s Gift just in time for Remembrance Day. Proceeds from Jake’s Gift merchandise has raised more than $47,000 for Poppy Trust Funds and Canadian Legions.
COWICHAN ARTISANS: FALL TOUR NOVEMBER 3-4
For more information, visit cowichanartisans.com
JAKE’S GIFT NOVEMBER 13, 2018 SID WILLIAMS THEATRE, COURTENAY
For more information, visit jakesgift.com. Cowichan Performing Arts Centre presents
TANNIS MCLAREN STOR-X MIDDLE & UPPER VANCOUVER ISLAND 250.327.2175 TANNIS.MCLAREN@STOR-X.COM WWW.STOR-X.COM
Innovative world music infused with traditional Ukrainian folk music
AS SEEN ON
Saturday Sept. 22, 2018 7:30pm
Tickets $36 eyeGo $5
cowichanpac.ca
Ticket Centre: 250.748.7529 2687 James St. Duncan, BC
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CLOSET | PANTRY | LAUNDRY | MUDROOM | MORE
Organization Feels Great
THESE ARE THE DAYS
JANN ARDEN, THESE ARE THE DAYS TOUR NOVEMBER 19, 20, 22 DUNCAN, NANAIMO, COURTENAY Singer, songwriter, author and media personality Jann Arden will finish up a Canada-wide tour on Vancouver Island, promoting her new album, These are the Days. “[The title track] is about believing in yourself and going forward and being forgiving of your past. I thought it was a fitting title considering the odd and precarious times in which we live. Life is challenging at the best of times and it serves one well to be kind to oneself,” says Arden. An artist who has always worn her heart on her sleeve and won the adoration of many, Arden launched to stardom in 1994 with Insensitive. She’s now a multi-platinum award winner with eight Junos, 14 albums, 19 top-10 singles and a star on Canada’s Walk of Fame. Last fall she released Canadian bestseller Feeding my Mother— Comfort and Laughter in the Kitchen as My Mom Lives with Memory Loss. Arden’s mom has been living with Alzheimer’s disease for nearly 10 years, and she’s candid about their shared struggles and triumphs both in print and music. In the song The Long Goodbye, she croons, “I’ve seen you standing in a room/ Wondering what’s inside your head/ In a moment that existed in a time/ That’s long been spent.” An entertainer at heart, Arden has hosted on CBC Broadcast Radio (Being Jann) and made appearances in TV sitcoms, from Ellen to the new CBC family drama Working Moms. In 2019, Arden will be turning back to television with new sitcom titled JANN. Jann Arden.
Visit jannarden.com/tour for tour dates.
FALL TOUR NOV 3-4, 11-5
BOOTS
Create Enrich Inspire
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SECRETS&LIVES
“Before I was 10 years old, I learned to build picnic tables, paint, build a stone barbecue. One season we built mahogany cabinets that are still there some 50-odd years later.”
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Designing a Life West Coast transplant David Coulson is a celebrated designer and craftsman with deep roots in BC BY CHELSEA FORMAN P H OTO S BY L I A C R OW E
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A
FTER ONLY A FEW MINUTES into our conversation, it’s clear David Coulson is a heartfelt and dedicated West Coaster, despite having spent his first 18 years in Windsor, Ontario. His passion for British Columbia is evident the more we chat, and I learn about the decades he’s spent helping restore many of the province’s heritage communities, and the years he’s worked to preserve BC through sustainable building practices. From a young age, he took his interests, experiences and innate craftsmanship and used them to shape a life of monumental contributions to his adopted province, living proof that we each have the capacity to design our own lives. “Having a master Danish carpenter who taught me everything from shipbuilding to staircases, to scraping French lacquered furniture and everything in between, [to the] designers I work with in Victoria in the commercial sector for the last 10 years or so, and the craft I learned as a child from my father — all these things combined have brought me to where I am today,” David explains. David grew up spending summers at his family’s lake cottage in Ontario, where he first began to hone his skills as a craftsman. 94
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“I learned to put things together there. I’d go there every spring with my dad to help fix the cottage up for summer. Before I was 10 years old, I learned to build picnic tables, paint, build a stone barbecue. One season we built mahogany cabinets that are still there some 50-odd years later,” notes David. As his interest for craftsmanship grew, David began to work in modelling cars. He recalls being featured in the local newspaper at 10 years old for his modelling work. “I developed a real good pace for craft and wanted to go to a technical high school to follow an architectural career, but my parents switched me to a general high school. I rebelled and created a theatre department there where I got into set design,” he says with a laugh. After graduating from high school, David started travelling and landed on the West Coast at just 18 years old. He began building his own furniture and soon started custom furniture design for his growing group of friends. With roots permanently set in British Columbia, David soon got involved with a theatre company in Surrey. “I went from set design to behind the scenes to a bit of character work — and then I fell in love with a woman who worked in costume design and that’s my wife to this day. Almost 40 years later,” says David.
“I went from set design to behind the scenes to a bit of character work – and then I fell in love with a woman who worked in costume design and that’s my wife to this day. Almost 40 years later.”
After the theatre company in Surrey was closed in 1976, David and his wife moved to Wells-Barkerville where they planned to open a roadside attraction. Soon after the couple arrived in the historic community, they began to restore and rebuild an old derelict building. “It was like a museum in there when we finished because I handcrafted everything. That led on to handcrafting all kinds of sites in Barkerville,” David explains. “My father-in-law moved up to Wells too. He was a master Danish craftsman so I apprenticed with him for 15 years. We worked with Hollywood in Barkerville on at least six occasions and we got to work with some of the biggest and brightest people in the film industry of that time.” David was deeply invested in community design and was a significant contributor to town restoration for both Barkerville and neighbouring Wells. David and his wife owned and operated several different businesses and infused the community with the arts through a variety of classes and programs. “It was a constant exchange of art, build, play and eventually we felt there was nothing more to contribute so we moved to the Cowichan Valley,” says David. Since much of Barkerville is connected to the Provincial Heritage Branch, many of David’s contacts were located in Victoria, and with that built-in network of connections, he quickly became immersed here in heritage restoration. “Just yesterday — some 32 years later — I was meeting with the director of the Emily Carr House and the Heritage Branch of BC. I’ve been looking after the Emily Carr House for over 25 years now,” notes David. As David’s reputation for unparalleled craftsmanship gained recognition in Victoria, he began to work on several projects throughout the downtown core including restaurants, hotels, night clubs and shop fronts. The father of two was able to launch his company, Coulson Design, in Victoria. Business closer to home in the Cowichan Valley took a little longer, gaining momentum later in the early 2000s, but has continued to thrive since. “The whole time I was working in Victoria I was living out of the Cowichan Valley and the commute was becoming difficult with two children and my wife at home — but it was hard to create a name for yourself up here in this close-knit community.
Cedar Yellow Point Artisan’s Association Presents
Country Christmas 30th Annual
Free Self Guided Tour
in beautiful Cedar and Yellow Point just south of Nanaimo Four exceptional days showcasing local artisans’ in their Studios
NOVEMBER
22, 23 24, 25, 2018
You are invited to visit our studios, shops, galleries and farms for inspired creative Christmas giving! Pick up a free brochure with map at all Mid and South Island visitor Info Centres, Libraries and businesses or website:
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your skin this fall. Summer sun damage can leave us with sun spots and broken vessels.
YO U R L O O K
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Classic Fashions Career - Cruise - Casual 1-5771 Turner Road, Upper Longwood Station NANAIMO • 250-751-7799 • kcsboutique.ca 96
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In early 2000, it started turning around. I was winning awards, being really recognized in Victoria for my custom work and being featured in the media. People in the Cowichan Valley started to sort of see me as someone being overlooked, I suppose,” David explains. Coulson Design is now a 25-member team located in Duncan on three acres — a multi-zoned site featuring affordable housing. “I am heavily involved in the design, planning and community building of the Cowichan Valley — and that’s where my heart is right now. We are creating mostly custom homes and doing large scale renovations,” he says. David, often recognized for his innovative design, has been working in green and organic building for several years. Coulson Design is a sustainable builder with some staff members being Passive House Certified. “We are going to the next level of custom, sustainable, energy efficient homes with the lightest footprint. We are now offering 3,000- to 4,000-squarefoot houses,” he says. One notable design is David’s personal studio, which at just 875 square feet has become an international sensation. David sends the viral floor plans all over the world. The next phase of his studio is adding a custom-built tree house component in what David refers to as “Phase 3.” The tree house is underway, with the main floor perched 16 feet up into the trees. When completed, it will be three stories tall. Looking forward, David plans to enjoy his 1957 mahogany Chris Craft boat and pursue his knowledge and personal library of bamboo, one of the most ecologically sound building materials available. “I’m a bit of the bamboo-smith of the region. I have one of the largest personal bamboo libraries. I use bamboo from my own collection and incorporate it into my building and garden spaces. I have travelled the world to many of the bamboo-growing countries to research the craft of bamboo. As I try to wind my projects down, just a little, and stop to smell the coffee a bit more so to speak, I’ll spend more time learning the various bamboo techniques like weaving.” David continues to evolve his knowledge, portfolio and life. He has hinted that the design of our own lives isn’t too many degrees separated from designing a home or community. In order to succeed, and to achieve the things you want, you have to overcome the challenges and unexpected surprises by utilizing creativity and strategy to push forward with your greater plan.
“We worked with Hollywood in Barkerville on at least six occasions and we got to work with some of the biggest and brightest people in the film industry of that time.”
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Kelowna • Vernon • Salmon Arm • Golden • Radium • Cranbrook Rossland • Nelson • Sooke • Smithers • Prince George • Prince Rupert
BEHINDTHESTORY
T
he straight-out-of-a-fairy-tale setting for our fall fashion shoot was the private home of Danielle Lagah, owner of The House of Leaves in Coombs. The home was designed by Danielle and her father, Piara, built everything from the ground up. Danielle modelled the home after the early churches of New England, with some modern adaptations. In terms of the decor and detailing inside, Danielle says she has been collecting antique pieces and artwork “forever.” She adds, “Our home is the only one of its kind! Every room and its contents tell a story that’s unique to our family. There’s love in the walls.”
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Photo by Lia Crowe
2018 LincoLn MKX
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Features push-button transmission controls with Sport mode to use paddle shifters.
Standard Comfort power front seats with lumbar support and three memory settings.
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1-844-855-REST (7378)
126 STATION STREET, DUNCAN