Boulevard Magazine, Victoria, October/November 2018

OCTOBER I NOVEMBER 2018

VICTORIA LIFE AT ITS FINEST

Autumn

Outlook Connection, prowess and a touch of enchantment

TEMPTED BY TAHINI Desserts that are creamy, nutty, rich and complex

FLORAL FANTASY Fashion with a bold bouquet

THE CARE AWARDS Showcasing excellence in home building

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CONTENTS 34

50 FEATURES

On the Cover Photo by Lia Crowe Floral Fantasy Explore this season’s vibrant floral fashion set against the beauty and grandeur of Victoria’s Craigdarroch Castle.

Story by Lia Crowe

FASHION

50

8

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34 A TOUCH OF MAGIC

Enchantment abounds at a church-style home

By Jane Zatylny

44 THE RIGHT FIT

Monk CEO Caitlin McKenzie finds her path

By Tess van Straaten

50 A BOLDER BOUQUET

58 HOW ABOUT THEM APPLES?

A versatile treat with an ancient history, cider is the perfect choice for autumn

By Hans Tammemagi

84 CREAM, RICH, NUTTY

AND COMPLEX

Baking with tahini

By Chef Heidi Fink

Floral prints reign this season with regal patterns in blues, copper and gold.

96 SPECIAL FEATURE

The Care Awards

By Lia Crowe

By Lia Crowe, Don Denton

& Sean McIntyre

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58

84

44

DEPARTMENTS

8

OUR CONTRIBUTORS

14

EDITOR’S LETTER

Home is Where the Heart Is

16

inspiredSTYLE

26 inspiredHEALTH

122 TRAVEL NEAR

Better Together

By Pamela Durkin

In the Lap of Luxury Relais & Châteaux

By Susan Lundy

30 inspiredPEOPLE

Jonathan and Tamara Poppitt

By Lia Crowe

18

inspiredDESIGN

Metalhead

By Janice Jefferson

20 inspiredCHEF

Ken Hookham Q at the Empress

By Angela Cowan

Art & Heart: Lucie Marlo

128 FRONT ROW

What’s on this Month

By Angela Cowan

By Robert Moyes

114 TRAVEL FAR

141 SECRETS & LIVES

Where Spirits Walk Ocean House, Haida Gwaii

Tattoo You Dorian Jeck

By Han Tammemagi

By Erin McPhee

146 BEHIND THE STORY

boulevardmagazines.com |

By Don Denton

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9

OURCONTRIBUTORS

V I C T O R I A L I F E AT I T S F I N E S T

JEN CLARK

ANGELA COWAN

MAKEUP ARTIST: A BOLDER BOUQUET

WRITER: ART AND HEART

PAGE 50

PAGE 30

O C TO B E R / N OV E M B E R 2 0 1 8

PUBLISHER Mario Gedicke

250.891.5627

“Let’s role-play and play some more. Take model and professional dancer/choreographer Ross Wirtanen.

Bring him to a castle and ask him to pretend to be a sibling of show-stopping model Lindsay Kryczka.

Listen to Geoge Michael and Prince and dance around the grounds in makeup shades of muted violet, bronze and Kelly green. And — voilà! — you’ve got a fashion story!” Jen is a Victoria-based makeup artist.

“I expected Lucie Marlo’s art to be striking and vibrant when I saw it in person, but I wasn’t prepared for how grounded, grateful and utterly wonderful Lucie is herself. We got so caught up in talking about life and passion and gratitude, I forgot a few times I was doing an interview.” Angela Cowan is a freelance writer and editor who contributes regularly to Boulevard Magazine. Find her on Twitter @angela_m_cowan

LIA CROWE

DON DENTON

PHOTOGRAPHER: A BOLDER BOUQUET

BOULEVARD PHOTOGRAPHER: INSPIRED CHEFS

GROUP PUBLISHER Penny Sakamoto

EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde

ADVERTISING Mario Gedicke Pat Brindle Vicki Clark

CONTRIBUTING Angela Cowan, Lia Crowe,

WRITERS Pamela Durkin, Heidi Fink, Janice Jefferson, Erin McPhee, Robert Moyes, Hans Tammemagi, Tess van Straaten, Jane Zatylny

CONTRIBUTING Lia Crowe, Don Denton,

PHOTOGRAPHERS Geoff Hobson

CIRCULATION & Marilou Pasion

DISTRIBUTION 604.542.7411

PAGE 50 PAGE 20

TRENDING ONLINE:

View Boulevard’s Fashion Friday

www.vicnews.com/life

“Two of my lifelong loves came together for the fashion story this issue — dance and fashion. It was a joy to work with renowned Canadian dancer and choreographer Ross Wirtanen, who brought some fresh moves. We added a little fantasy, a beautiful location and a great creative team. Enjoy!” Lia is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

“The Fairmont Empress Hotel is such an interesting place and the opportunity to photograph there often allows you to see areas hidden from the public. Photographing Chef Ken Hookham for this issue allowed us into the kitchens, where all the hard fine dining work happens, and into the rooftop garden, where fresh food is grown and harvested for immediate serving to diners. Farm to table in just a few steps!” Don has photographed numerous highprofile events, including the Olympics, World Hockey Championships and a Royal wedding.

HEIDI FINK

GEOFF HOBSON

WRITER: CREAMY, RICH, NUTTY AND COMPLEX

PHOTOGRAPHER: A TOUCH OF MAGIC

PAGE 84

PAGE 34

Any device. Any time.

OCTOBER I NOVEMBER 2018

VICTORIA LIFE AT ITS FINEST

Autumn

Outlook Connection, prowess and a touch of enchantment

tempted by tahini Desserts that are creamy, nutty, rich and complex

floral fantasy Fashion with a bold bouquet

the care awards Showcasing excellence in home building

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

“I shouldn’t have been surprised by how delicious it was to bake with tahini, but I was. So many unexpectedly wonderful turns of texture and flavour came about when I was testing recipes. If you love sesame, or halvah, or sweet treats in general, you will love tahini brownies and tahini cookies and tahini cake!” Heidi is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

10

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“This house was one of the most unique homes I have ever been in. Around every corner was another display of unique artifacts and decor. A lot of time has gone into creating such an amazing interior of this home.” Born and raised in Victoria, Geoff has developed his passion for architectural and outdoor photography over the last two decades.

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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.

OURCONTRIBUTORS

JANICE JEFFERSON

ERIN MCPHEE

WRITER: METALHEAD

WRITER: TATTOO YOU

PAGE 18

PAGE 141

“Mixing metals is a faux pas to some, but I find it adds sophistication and depth to design.

The gems I’ve chosen add fearless function and up your style a notch.” Janice is an interior design who creates well-functioning spaces with an eye-catching mix of playfulness and refinement.

“I loved hearing about Dorian Jeck’s passion for his family and Kihei, Hawaii, a special place where his family has marked a number of important milestones over the years.

Not only did I find it heartwarming, I was also able to pick up a number of amazing travel tips I intend to put to good use in my own upcoming family trip to Maui.”

New Brunswick-born and a longtime Vancouverite, Erin McPhee is a professional communicator and award-winning writer currently getting to know Victoria.

HANS TAMMEMAGI WRITER: WHERE SPIRITS WALK

“I was so lucky to visit Haida Gwaii. It’s a magical place that should be on the bucket list of every Canadian.” Hans lives on Pender Island and writes articles and books about travel, environment, First Nations and odd, quirky things.

12

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WRITER: FRONT ROW

PAGE 114

“A collection of all things artsy, fun and spectacular happening in Victoria this October and November. Enjoy larger-thanlife folk singer Irish Mythen, remountings of Tony-winning musicals The Drowsy Chaperone and Rent, and Les Ballets Jazz de Montreal’s inspired tribute to Leonard Cohen.” A born and bred Victoria native, Robert Moyes is a longtime freelancer and editor whose main focus these days is arts journalism.

TESS VAN STRAATEN

JANE ZATYLNY

WRITER: THE RIGHT FIT

WRITER: A TOUCH OF MAGIC

PAGE 44

PAGE 114

ROBERT MOYES

PAGE 34 “When Monk’s new CEO Caitlin McKenzie suggested we meet over drinks, I immediately knew I’d like her! I profiled her father, long-time Monk CEO James McKenzie, a few years ago and that chat was just as honest and inspiring, so it was a treat to write about the next chapter in this iconic, three-generation family business.”

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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“This home makes a lasting, personal impression because it celebrates objects with tremendous meaning to the owners and their family. It’s an extraordinary residence that combines museum-quality décor pieces with family-friendly style.” Jane is a Victoria-based magazine editor, writer and communications specialist.

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EDITOR’SLETTER

Home is where the heart is

BY SUSAN LUNDY

B

PHOTO BY LIA CROWE

and a hornets’ nest in the attic. I didn’t find ACK in the mid ’80s, the mice too troublesome — as long as they I was 21 and still stayed in the walls. The spider Fred was as at university when good as a magazine in the bathroom as he I moved with my wove his silky webs and kept the area free boyfriend — later of bugs. It was the hornets, which inevitably to be husband, later found their way from the attic through the to be ex-husband — into the first house doors, walls or ceiling into our bedroom that I could sort of call my own. The rental we refused to accept as roommates. house, named The Cranberry, had recently But it wasn’t the creatures that finally been vacated by the boyfriend’s ex-wife. prompted us to move. During our years at the It came with furniture, a pair of step-kids log cabin, many winter nights forced drastic and a gerbil called Quasimoto. keep-warm measures. We’d drape blankets Built in the early 1900s and supposedly over windows and entranceways and basically haunted by the ghost of gin-drinking Mary live by the wood stove. But one winter, some Brown, The Cranberry sat on 75 acres serious temperature trouble occurred, and of rolling Salt Spring Island grassland we awoke to find our bedside drinking water and had its own private lake. Bright and frozen. Downstairs, we had no running cosy on the inside with a sun-soaked water because the pipes had burst. And in deck out the back and a spectacular view the bathroom the water in the toilet bowl that changed colour with the season, The had frozen solid as a skating rink. Within Cranberry was a slice of heaven most days. a year we’d bought a house that didn’t have the word “rustic” in its But it definitely came with challenges. Insulation (grass) description, and moved into a warmer, less-critter-filled abode. between the logs had long since disappeared and the building Today, it’s hard to reconcile life in The Cranberry as I peruse the sagged in the corners. The floors peaked at the seam between living beautiful homes featured in this edition of Boulevard. In our special room and kitchen and then sloped away in opposite directions. section on the Care Awards, we celebrate some of the very best And the very ex-wife-ness of this house was a bit daunting, in Victoria home building. Our feature hot property is a magical especially in the kitchen, where tall, piece of architecture built with love and baby-blue cupboards housed shelves of Built in the early 1900s and vision in Nanoose Bay. An exploration of homemade preserves and jars of beans lavish Relais & Châteaux properties, and spices and other dried goods. supposedly haunted by the two a high-end resort in Haida Gwaii The decade that separated the exghost of gin-drinking Mary and a fashion story photographed at wife and me in age thrust us into Castle extends this issue’s different eras. When I was eating Brown, The Cranberry sat Craigdarroch focus on beautiful buildings.

Campbell’s soup in my mother’s 1970s Elsewhere, try Chef Heidi Fink’s on 75 acres of rolling Salt kitchen, she was living off the land, recipes for baking with tahini and check digging up rutabagas from the garden, Spring Island grassland and out the mouthwatering recipes served up soaking pinto beans overnight and

by Ken Hookham of Q at the Empress. had its own private lake. bubbling up dinner in a slow-cooking Table togetherness is the subject of our pot. While she was doing Lamaze, health story, fancy metals take the stage cloth-diapering babies, sewing, in Inspired Design and cider stars in our feature lifestyle piece. baking, canning and scrubbing the corners of her kitchen with bristle brushes, I was studying creative writing at university. I found Also, meet Jonathan and Tamara Poppitt, Lucie Marlo, Dorian Jeck and Caitlin MacKenzie. Discover the latest and greatest in those jars of preserves more intimidating than an essay on Freud. upcoming arts and entertainment.

Our little family expanded at The Cranberry as we took in a Our move from The Cranberry in August, 1990 precipitated stray cat, who immediately produced kittens, and a big, dozy dog. many more firsts in my life: first mortgage, the birth of my first But there were other creatures too. Here, March didn’t come in daughter (just three weeks later) … first bathroom door that like a lamb or a lion. It came in like a frog. One night the moon locked! But The Cranberry, which sadly burned down a few years would appear as usual in the silent, still air. The next night, there’d ago, will always have a place in my heart as the first house I could be one or two tentative croaks. But by the end of the week, the sort of call my own. newly awakened amphibians roared like an assembly of space ships, revving their engines and preparing for flight. The sound Susan Lundy has been writing stories since she was six years overpowered everything. The frogs fired up at dusk and bellowed old. She has a degree in creative writing from the University of like bagpipes throughout most of the night.

Victoria, and after working for many years as an award-winning Other wildlife found its way into our house, like the extended journalist is now a magazine editor, author and freelance writer. mice families, the spider Fred in the bathroom, the occasional bat 14

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er 19th Visit us Octob

Join us at our Junior, Middle and Senior Schools on Friday, October 19th. Discover why so many parents trust St. Michaels University School for their children’s education and have made this year our highest enrolment ever. Take a tour with one of our students, experience hands-on learning with our exceptional teachers, and ask all the important questions before you apply.

Find out more and register at:

smus.ca/spark

ore Learn m cial n a n i F t abou nities u t r o p p Aid o

inspired STYLE

with

Tamara & Jonathan Poppitt PORTRAIT PHOTOGRAPHER AND OWNER OF HUDSON WREN MODERN FINE ART PORTRAITURE & OWNER AND CEO OF THOMAS AND BIRCH CABINETRY

BY LIA CROWE

TAMARA FASHION & BEAUTY

UNIFORM: Jeans — dress ’em up or dress ’em down. ALL-TIME FAVOURITE PIECE: Levi’s denim jacket. CURRENTLY COVETING: Ulanily Pointy Toe Bootie Marc Fisher Ltd. FAVOURITE GIFT TO GIVE: Hobo wallet. “Every woman needs this wallet!”

FAVOURITE DAY-BAG: The Hobo Tote Desert Tan Pebble

by Poppy Barley. FAVOURITE WORK TOOL: My camera, Nikon D750. FAVOURITE JEWELLERY PIECE OR DESIGNER: Leah Alexandra. FASHION OBSESSION: Shoes. ACCESSORY YOU SPEND THE MOST MONEY ON: Shoes.

NECESSARY INDULGENCE FOR EITHER FASHION OR BEAUTY: “Did I mention shoes?” SCENT:

Marc Jacobs (“Unfortunately it is now discontinued so I’m savouring it.”)

JONATHAN CLOTHES/ GROOMING FAVOURITE DENIM, BRAND AND CUT:

Levis 511. CURRENT GO-TO CLOTHING ITEM: Blundstone 584 - The Winter in Rustic Brown. BEST NEW PURCHASE: Anthony of London brown leather motorcycle jacket. FAVOURITE DAYBAG: Milwaukee “Packout” tool bag. ACCESSORY YOU SPEND THE MOST MONEY ON: Watches — Citizen Nighthawk. FAVOURITE WORK TOOL: Milwaukee M18 FUEL™ SURGE™ 1/4” Hex Hydraulic Driver.

SUNGLASSES: Arnette Witch Doctor. NECESSARY INDULGENCE: Milwaukee Tools.

FAVOURITE SKINCARE OR HAIR PRODUCT: Ursa Major

Face Balm and Uppercut Deluxe Pomade.

I

N 2010, Tamara and Jonathan took a leap of faith and JONATHAN followed a longtime dream of living in Victoria.

STYLE / They moved from the Okanagan with three small INSPIRATION / LIFE children and a dog temporarily into Jonathan’s WHAT DO YOU READ ONLINE FOR STYLE: parents’ house in Victoria, started Thomas Houzz. FAVE PRINT MAGAZINE: “Boulevard ...and and Birch Cabinetry from scratch and it’s not just blatant sucking up!” FAVOURITE STYLE haven’t looked back.

BLOG: Houzz. BOOK CURRENTLY READING: 12 Rules “We just did it,” Jonathan reflects as I meet for Life: An Antidote to Chaos by Jordan B. Peterson. with the couple at Tamara’s beautiful FAVOURITE ARTIST: Ren Matheson. PIECE OF ART: photography studio (Hudson Wren Modern Anything by Ren Matheson. FAVOURITE FASHION Fine Art Portraiture) on Herald Street to chat DESIGNER OR BRAND: Banana Republic. FAVOURITE life, style and a shared entrepreneurial and MUSICIAN: Red Hot Chili Peppers. ERA OF TIME THAT adventurous spirit.

INSPIRES YOUR STYLE: ’50s and ’80/’90s. FILM “Oh, look. She’s already getting emotional!”

THAT INSPIRES YOUR STYLE: Top Gun. FAVOURITE Jonathan lovingly teases his wife when I ask about LOCAL RESTAURANT: Brasserie L’Ecole. the motivational juice behind her photography FAVOURITE COCKTAIL: Moscow Mule. ALBUM ON work.

CURRENT ROTATION: Villains, Queens of the Stone Age. She says: “If your house goes up in flames, what do FAVOURITE FLOWER: Tulips because they are Tamara’s you grab? Your kids and your photographs. For me the fave. FAVOURITE CITY TO VISIT: Havana, Cuba. juice comes from the fact that I’m creating something for FAVOURITE APP: National Post News App. families that they will cherish forever. I feel that having a FAVOURITE PLACE IN THE WHOLE family portrait is such an important part of a family’s history.”

WORLD: Home.

And what gets Jonathan fired up about his work?

“Connection,” he says. “The kitchen is a very intimate place in a home; it’s the heart. So when I’m creating that space, I need to connect with the client so that I can understand how they are going to use that space and create memories there. I also love the family aspect of our company, the people that work there. Some have gotten married and had kids since working for me and I get to see their families grow. That’s exciting for me.”

What are they passionate about outside of work?

“We’re all about where the good food is,” Tamara laughs. “When we travel, before even seeing the sights we want to know one thing — ‘where’s the best place to eat?’”

For Jonathan, it’s about his contribution to his kids sports: “I coached my sons’ football team for 10 seasons. Watching them progress as young men has been very exciting to see, and very rewarding.”

And what qualities do they hope their offspring will inherit from them? “I hope they get Tamara’s ability to care,” says Jonathan. “It’s so immense and I think that if they can do that with their own kids, they’ll have great families and success in life.”

TAMARA STYLE / Tamara hopes they get her sense of adventure. “We’ve had some INSPIRATION / LIFE great adventures! Every time I say, ‘I have an idea!’ Jonathan STYLE ICON: Carolyn Bessette-Kennedy. braces himself. Creating these memories for them is such a big FAVOURITE ARTIST: Bobbie Burgers and deal for me and I hope they do that for their kids.”

Miguel Vallinas.

PIECE OF ART: Abel Massot.

When it comes to style, Jonathan has a fresh FAVOURITE MUSICIAN: Too many to list just one. ERA OF perspective having recently lost a bunch of weight.

TIME THAT INSPIRES YOUR STYLE: 1960s Mad Men Mid Century “Now I’m enjoying shopping and dressing up! I just Modern. FILM THAT INSPIRES YOUR STYLE: Kelly McGillis Top got rid of the last of my XL clothes and I’m never Gun blazers, white shirts and jeans. FAVOURITE LOCAL RESTAURANT: going to go back. I now care about style,” Jonathan Brasserie L’Ecole. FAVOURITE COCKTAIL: Gin and Soda Lime. ALBUM says as Tamara teases him about his new-found ON CURRENT ROTATION: I have a few on my list rotating right now, enjoyment of shopping. including Rainbow Kitten Surprise, Eric Church and Leon Bridges. FAVOURITE Tamara’s style can be best compared to the FLOWER: So hard to pick just one: peony, anemone, tulip, hydrangea.

Ralph Lauren aesthetic: “Simple and classic. Things FAVOURITE CITY TO VISIT: San Fran. FAVOURITE WHAT DO YOU READ that have longevity; not things that are trendy but ONLINE FOR STYLE: “I check out Pinterest once in a while if I am looking rather have good style. In that way, you just need for inspo.” FAVOURITE PRINT MAGAZINE: Elle Decor. LAST GREAT a few simple, timeless pieces that you can jam out READ: Beneath a Scarlet Sky by Mark T. Sullivan. BOOK CURRENTLY every day and you never get bored.”

READING: Girl Go Wash Your Face by Rachel Hollis. FAVOURITE BOOK OF ALL TIME: The Nightingale by Kristin Hannah.

APP: Spotify. FAVOURITE PLACE IN THE WHOLE WORLD:

Anywhere there is an adventure to be had with my family.

inspired DESIGN

BY JANICE JEFFERSON MODHAUS DESIGNS

1.

METALHEAD

With shimmering sunsets leaving long shadows, golden flecks of dry grass and crispy copper leaves underfoot, autumn shines and sparkles with metallic brilliance.

2.

3.

4.

5.

6.

1. Hispanitas in burgundy, $220, Footloose Shoes 2. Moooi Perch wall pendant, $1,812, Gabriel Ross 3. 4-inch Tiger Handle, $28, CB2 4. Ann Sacks Ermanno Geometric, $43.57 per square foot, Decora Tile 5. Mykonos Chandelier, $1,198 USD, Anthropologie 6. Graffito Ivory Gold Wallpaper, $1,032 USD, Kelly Wearstler 7. Solana Lifetime Satin Gold Faucet by California Faucets, $1,723, Victoria Specialty Hardware 8. Jenny Bird Marra Cuff, $150, Frances Grey 9. Tine K Home flatware, $14-$26, Pigeonhole Home Store

7.

9.

8.

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19

inspired CHEFS

Ken Hookham Chef de Cuisine for Q at the Empress

BY ANGELA COWAN P H OTO S BY D O N D E N TO N

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K

en Hookham is Chef de Cuisine for Q at the Empress at Victoria’s Fairmont Empress Hotel – an award-winning signature restaurant that defines the destination. Ken takes his culinary inspiration from the Pacific Northwest region and its abundance of local ingredients, celebrating the amazing farmers, foragers and artisans that make Vancouver Island so unique. Chef Hookham takes great pleasure in allowing the local offerings — from vegetables to seafood — to guide him in telling an authentically island culinary story.

What are you best known for as a chef? Letting the natural ingredients shine. I feels as chefs, we can sometimes overthink things and play with food too much. I enjoy dishes that truly just let the flavours speak for themselves and celebrate what our region has to offer.

What are the 10 or so most important ingredients in your pantry? Empress honey, Salt Spring Sea Salt, Noble Tonic 03: Maple Sherry Vinegar, verjus, Olive the Senses olive oil, juniper berries, mustard seeds, smoked paprika, dried chickpeas, preserved lemon.

What’s your favourite dish to cook and eat on a crisp autumn day? Yarrow Meadows duck confit with charred stone fruit. I find slow-cooked dishes really warm the soul and are perfect for the colder weather.

What’s your go-to item when sampling other chefs’ fare?

I look for original items on menus. Steaks and fish are mainstays

Quick Facts; • Born and raised in Thunder Bay, Ontario.

• Did his classical training at Vancouver Community College and apprenticed under Chef Robert Le Crom at the Fairmont Hotel Vancouver.

• Chef de Cuisine at Q at the Empress since February, 2018.

on most menus, but I want to try something that represents the area and shows the skill and originality of the chef and his brigade.

Hobbies? Hiking, swimming, obscure movie quotes, 2 am Backgammon games with my wife and exploring what the land around me has to offer.

Anything else we should know? I think food has an amazing way of connecting people. That’s really what drew me into this as a career. Connecting to the region, sharing that with guests and watching the stories that unfold as shared bonds are made over good food. Very exciting.

Can you share an easy, seasonal recipe for a quick bite this autumn? I have shared two ... the Q Ugly Soup is so local that I think readers will love it, and who doesn’t love hearty soup in the fall? The second uses an emerging ingredient that is playful and delicious: Salish Sea Geoduck Ceviche.

RECIPES

SALISH SEA GEODUCK CEVICHE (4 PORTIONS) Chef Hookham says: “I think geoduck is amazing. It is incredibly hearty, yet has such delicate flavour. This product is really just being discovered by Canadian diners and I love the opportunity to showcase what we can do with it, so it can be enjoyed simply and easily at home.”

(Locally sourced products are noted to showcase Vancouver Island producers. However, ingredients could come from other producers.)

180 ml Charred Lemon Dressing (recipe below) 120 gr Marinated Salish Sea Geoduck (about 1/3 of a geoduck after blanching and cleaning) 8 pieces cured BC spot prawns 1 head Saanich Organics Escarole 4 leaves Foxglove Farms Red Shiso 1 piece Sunwing Farms Baby Cucumber Crushed Corn Nuts Mix geoduck and prawns in Charred Lemon Dressing and allow to sit for 40 minutes to cure. Pour dressing into the bottom of the bowl, then mix greens and seafood and build a tower on top of the dressing. Roll baby cucumber slices into rings and place around ceviche.

FOR THE GEODUCK Bring 4L of water to a boil in a large pot and add salt. Add 1 whole geoduck (2 lbs) to the water and boil for about 45 seconds. You will begin to see the skin blister and this will let you know it is ready to come out of the water. Transfer the geoduck to a large pot of salted ice water and chill completely.

Once cool, remove the geoduck from the ice bath and pull open the shell. Using a knife, cut away the innards leaving the siphon.

From the base of the siphon, peel the outer layer of skin off. Split the siphon into thirds. For the tip, split the siphon in half, and rinse out any sand and julienne. For the middle portion, slice the geoduck into thin rings, and ring out any sand. For the base, cut the siphon into chunks then rinse out any sand. Reserve the meat for marinating. It can be eaten raw, cured for ceviche, or cooked into a stir-fry or stew.

FOR THE CHARRED LEMON CEVICHE DRESSING 8 lemons 50 ml Mirin 50 ml Olive the Senses Basil Olive Oil 60 ml sweet chili sauce Salt Spring Sea Salt Cut Lemons into haves. On a grill or in a hot frying pan char the flesh of the lemons, then set aside and allow to cool. Juice lemons, then mix in other ingredients and salt to taste.

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21

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Any such offering can only be made with a Disclosure Statement. E.& O.E.

Q UGLY SOUP

“The idea for Q’s Ugly Soup came from discussions with our local farmers. We wanted to focus on supporting local farmers during the winter months and using organic vegetables year-round. Since many of the ‘second’ vegetables that may be scarred or not visually perfect end up as waste, Fairmont Empress purchases these ‘ugly vegetables’ from Saanich Organics and creates this delicious, seasonal soup.

180 ml Saanich Organics Vegetable Soup 3 pieces Portofino Bakery Peasant Loaf Croutons 45 ml Charred Scallion & Kale Pesto 10 leaves arugula or baby kale garnish Heat soup, plate in warm soup bowl and garnish with a dollop of Charred Scallion & Kale Pesto (recipe below), fresh greens and crunchy croutons.

CROUTONS 1 loaf Artisanal Portofino Bakery Peasant Loaf 30 ml olive oil salt and pepper 30 ml sherry vinegar 30 ml grated parmesan cheese Tear loaf of Portofino Bakery Peasant bread into 3-cm chunks. Toss in olive oil, season with salt and pepper and bake at 400 F for 5 minutes to crisp outside, but allow the centre to remain slightly soft. Toss freshly baked croutons in sherry vinegar and grated parmesan.

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CHARRED SCALLION & KALE PESTO 100 g Scallions 100 g Dinosaur Kale Leaves 4 cloves garlic 300 ml olive oil salt In a small sauce, pan cover garlic with some of the olive oil and cook on medium heat for 20 minutes until garlic is soft and golden brown. Set aside to cool. Char scallions on barbecue or in a frying pan until the outer edges begin to blacken. Blanch kale leaves in boiling salted water for 10 seconds then shock in salted ice water to stop cooking. This will reduce any bitter flavour the kale may have and help to bring out the bright green colour. In a blender, combine roasted garlic, roasted garlic oil, the remaining olive oil, charred scallions and blanched kale and blend until smooth. Season with salt.

SAANICH ORGANICS VEGETABLE SOUP Carrot, celery, onion and tomato will always be a base, but everything else changes based on seasonality and availability.

From squash and leeks, to beets, parsnip or salsify, let the farmer’s bounty guide our soup recipe.

3 cups vegetable stock 10 threads saffron 300 ml dry white beans 1 small onion 5 cloves garlic 1/16 tsp chili flakes

1/16 tsp fennel seeds 1/16 tsp smoked paprika 2 pieces bay leaf 1 Yukon Gold Potato 2 stalks celery 2 pieces carrot 1 piece leek 500 ml crushed tomato 1 piece delicatta squash 10 ml Tabasco salt and pepper Soak dry white beans in 1 L of water overnight in the fridge.

Add saffron threads to vegetable stock and bring to a simmer.

Turn off heat and allow to steep for 30 minutes and then strain out saffron threads. Toast and grind fennel seed. Trim green of leeks and discard, then julienne and wash the leek whites. Thinly shave garlic. Dice celery, onion and carrot. Cut delicatta squash into rings, then into half moons and remove the seeds. In a thick-bottom soup pot, on medium low heat with minimal vegetable oil, sauté onion, garlic, chili flakes, fennel seeds and smoked paprika to release aroma. Add potato, celery, carrots and leeks and sauté for 5 minutes to begin to soften. Add crushed tomato, bay leaf, hydrated white beans and steeped vegetable stock and bring to a simmer. Add delicatta squash and simmer for 40 minutes until beans and vegetables are tender. Add Tabasco sauce and adjust seasoning with salt and pepper.

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inspired HEALTH

Better together Family dining is good for your health

BY PAMELA DURKIN

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“Nutritious meals can be fun and easy to prepare and they needn’t be headed by a traditional mom and dad — families come in all shapes and sizes nowadays. What really matters is the social connection.”

“D

INNER’S ready, come and

get it!” Growing up, I heard this refrain on a daily basis.

The family meal was de rigueur in our household, and it seems my parents were wise to insist upon upholding the ageold tradition. A growing body of research suggests families who eat together regularly benefit in a variety of ways.

And health experts around the globe concur that eating dinner with your children may be the most important thing you can do to enhance their health and future success.

Here is why:

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Soul Food It seems that gathering round the dinner table with their families supports children’s mental health in some surprising ways. A compelling study, published in the Journal of Family Psychology, echoed numerous previous studies that found eating together increases communication and builds stronger and healthier relationships within families. What’s more, it seems this enhanced communication has a trickle-down effect — studies indicate children from families who eat together regularly are: better adjusted and less likely to smoke, drink, take drugs, engage in other risky behaviours or suffer from depression, compared to children who rarely eat with their families.

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“Nutritious meals can be fun and easy to prepare and they needn’t be headed by a traditional mom and dad — families come in all shapes and sizes nowadays. What really matters is the social connection.” kids, and a report in the journal Pediatrics concluded that adolescents who participated in family meals at least three times a week had a 35 per cent reduction in disordered eating habits, such as anorexia and bulimia, compared to those who dined with their families less often.

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Enjoying regular family meals may do more than make children better adjusted — it may also improve their scholastic performances. Scientists from notable institutions like Harvard and Columbia have all discovered that both primary and secondary students get better grades when they eat dinner with their families at least four times per week.

Regular family meals also seem to be a more powerful predictor of high achievement scores than time spent in school, doing homework, playing sports or doing art, and this apparent improvement in cognition can even be witnessed in toddlers. Researchers from Harvard conducted a study that found family dinners can be more important than play, story time and other family events in the development of language skills in preschoolers.

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A recent study published in the Journal of Nutrition, Education and Behavior found that children given the advantage of sharing family meals have healthier diets than those who are not. Specifically, they were found to have better intakes of fruits, vegetables and calcium-rich foods, and a decreased intake of pop, saturated fats and junk food.

This backs up previous studies that found that children who regularly dine with at least one parent are less likely to be obese than kids who seldom dine with family members.

These healthy effects seem to be lasting — research has also shown that kids who grow up eating family meals continue the trend when they move out on their own. And nutritional scientists have even found a connection between frequent family meals and the reduction of symptoms in medical disorders like asthma.

Table Togetherness None of this comes as a surprise to Sydney Massey. The Vancouver-based dietitian and Director of Nutrition Education for the BC Dairy Association, is a self-proclaimed cheerleader for the family meal. Her enthusiasm for the ritual was, in fact, the main reason she helped launch the “Better Together BC” initiative almost 10 years ago.

The campaign, developed in tandem by the Ministry of Health and the BC Dairy Association, is still going strong, and its aim is to highlight the myriad benefits dining en famille provide.

“The benefits of regular family meals are so extensive and far reaching, we want to make them a possibility for every family,” says Massey. “This was, and remains, the goal of the Better Together BC campaign.

She adds, “As many as a third of BC families seldom, or never, eat together and that percentage is rising. The psychosocial and health implications of this can’t be ignored.”

While Massey admits there is still much work to be done, the campaign has made strides since its inception. The website, bettertogetherbc.ca, has been a phenomenal hit and has an active, participatory community. The site’s Facebook page has over 10,000 followers in BC. One fan of the site is busy, working mom Erin De Vega, who says, “My daughter and I love the website. We download recipes from it and we are working on creating our own family cookbook, which you can actually do via the site… it’s really helping us to have fun in the kitchen.”

As Massey points out, the biggest barrier facing families who want to eat together is often time.

“Parents are working harder and longer hours and kids’ schedules are more crowded than ever,” she notes. In addition, people often have an “idealized” notion of the family meal.

“They think it has to be an elaborate production, when it doesn’t,” she says. “Nutritious meals can be fun and easy to prepare and they needn’t be headed by a traditional mom and dad — families come in all shapes and sizes nowadays. What really matters is the social connection.”

To help you embrace food and each other at mealtimes, Massey has the following suggestions: • Turn off the TV, radio and computer and do not allow texting at the table — all of these have been found to negate the benefits of the family meal.

• Enlist the help of your children. Set the table together and let them help you prepare the meal. It will make them feel important, and they are more likely to eat something they’ve helped prepare.

• Do not insist a child eat something — simply offer it. It often takes repeat exposure to get a child to try something new.

• Do not discuss diets or body shape at the meal and do not bring your own food biases to the table.

• Make double batches of recipes and freeze what you don’t use immediately to be used later in the week.

• Do not bring up contentious issues at the dinner table.

The mood should be warm, relaxed and stress free. Engage your child in lively conversation.

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ART & HEART Lucie Marlo and works of passion

BY ANGELA COWAN P H OTO S BY D O N D E N TO N

G

AZING AT Lucie Marlo’s utterly unique abstract paintings at her home in Broadmead, it’s abundantly clear that art is in her blood.

But as we sit down to chat and she hands me a plate of peanut butter cookies (healthy, she swears) and a cup of Moringa tea, we actually start our conversation talking about health.

Food is so important and such a vital part of living well, she says, boulevardmagazines.com |

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explaining that while she grew up surrounded by art, she actually has a PhD in nutrition.

“My father was a well-known artist in Europe, and it was feast or famine growing up,” she explains. “It was a hard childhood.”

Born in Quebec City, Lucie moved with her family to her father’s home country of Montenegro when she was five, and stayed there until they came back to Canada six years later.

Growing up with the constant shadow of lack affected her deeply, and although Lucie had an undeniable passion for art — as early as five years old, she would hide in the corner of her father’s studio and just watch him paint — she pushed it away for a long time.

“I was too afraid of putting my family through what I went through as a child.”

Instead, she was drawn to her other passion, health and wellness, achieved her doctorate, and inspired by her mother — who went back to school and got her doctorate in her sixties — Lucie opened and managed several multi-disciplinary health clinics in Winnipeg, staying in that role for more than a decade.

But threads of her early love kept creeping in, and one evening, after having dinner with her brother, she took a brush to a blank canvas she’d been staring at for days. She woke up the next morning still lying next to the canvas, brush in hand, having stayed up until 4 am painting in her nowdistinct abstract style.

“This is what my soul created,” she says. “This is what came pouring out.”

Shortly after, Lucie made the difficult decision to sell the clinics and focus on her art, despite the uncertainty of her path. She also made the move from Winnipeg out to Victoria, her “heaven on earth.”

“I came to Victoria — and be still my heart — I went insane. I didn’t know there was such a place!”

Inspired in part by her gorgeous new environment, her distinct abstract style quickly made waves in the art community, and upscale collectors and sheer lovers of art both came knocking.

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“This is what my soul created. This is what came pouring out.”

“I have an amazing problem. I have people who collect my artwork regularly,” she laughs.

Over the years, collectors have been so enthusiastic about getting their hands on her work, she’s barely had the time to get her pieces into galleries before they’ve sold. Needless to say, the positive reactions made it easier for her to commit to her art.

“It makes all the difference when people believe in you and your art,” she says, describing a woman who bought painting after painting, until Lucie finally asked why she was collecting so many. “She said she thought they were going to appreciate, and she was going to leave them to her grandchildren.

I started to cry. I really thought, ‘I have so many people believing in me, I have to give it my best shot.’”

Lucie’s been painting full time for the last 16 years, but she’s remained true to her other passion of health, and also to making the world a better place.

“I couldn’t turn my back on what I know. I’m painfully aware of the need out there, so I donate a percentage of what I make.”

Her experiences in Montenegro and the desperate need of its one orphanage stuck with her. Now, Lucie donates a percentage of the sales from her paintings to the Mladost Bijela orphanage in Herceg Novi, Montenegro, which has housed more than 2,000 children and teenagers since it opened in 1946. She also spearheaded a fundraiser for the Canadian Cancer Society last September in support of breast cancer research, and she continues to search for more ways to give back to her home community of Victoria and beyond.

“I still miss working in the clinic. That’s why I fundraise,” she says, and pauses. “Selling the clinics was the hardest thing I’ve ever done. I had two passions, and this one wouldn’t be denied. This is really what I feel I was meant to do. It just took me a while to give myself permission.”

None of it would have ever come to fruition were it not for the incredible support she’d been blessed with from those that loved her throughout, especially her mother.

“My mom is my hero,” she says with a heartfelt conviction that makes me want to hug my own mom. “I had a mom who really encouraged my passion. She wanted me to follow my heart.”

She adds with a laugh, “She was actually more excited at my gallery opening than when I got my doctorate.”

“When you’re fortunate enough to do what you love the most, and people appreciate it, it’s a dream come true,” she says. “It feels so good to be in harmony.”

Lucie spends part of the year in Phoenix, Arizona with her husband, and while she’s out of the country, Danisha Drury from Design District Access acts as her exclusive liaison in Victoria. For more information on Lucie’s work, call Danisha at 888-590-8598, or visit marlostudios.com.

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HOTPROPERTIES

A touch Eclectic design and décor graces magical, church-style home 34

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Danielle Lagah, Smith, and Oakley Thompson.

The 24-foot vaulted ceiling, off-white walls and nine-foot-high gothic windows inspire a sense of awe similar to the emotion I feel when I enter a sacred place.

BY JANE ZATYLNY P H OTO S BY G EO F F H O B S O N

Quick facts: Square feet: 2,850 Bedrooms: 3 Bathrooms: 3 Fireplaces: 2 propane Heated concrete floors on the lower level Hardwood floors on the upper level

I

n The Secret Garden, the famous children’s fable, Frances Hodgson Burnett wrote, “I am sure there is Magic in everything, only we have not sense enough to get hold of it and make it do things for us.” Through eclectic design and décor wizardry, Danielle Lagah and her husband, Oakley Thompson, have done just that with their charming Nanoose Bay home.

Its exterior echoes the classic architecture of a 19th-century country church, sans steeple. Clad in bone-white clapboard and trimmed in earthy ebony, it is a simple structure with arched Gothic windows.

“I’ve always been drawn to old churches, specifically New England-style churches,” explains Danielle. “They just hold this resonance, whether you’re religious or not.” boulevardmagazines.com |

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When her father, Piara Lagah, a self-taught home builder, volunteered to help the young couple construct their home, he didn’t realize he was about to build a church. But when Danielle showed him pictures and told him about her dream, he said, “Challenge accepted.”

Piara had built other homes, most notably the two structures that house the family’s businesses, Bamboozle — which was founded 20 years ago by Danielle’s mother, Diana Lagah — and The House of Leaves, established by Danielle and Oakley in 2005. (The couple now operates both businesses.) But these structures, located in nearby Coombs, were much more contemporary in design.

One of the first challenges they faced was the entrance to the home. The budget was tight, but it was important to Danielle to have grand front doors.

“With churches, the idea is that the entrance dwarfs the scale of the building, no matter the size of the church,” she says. “It is like a portal into something else… something more than it actually is.”

Danielle found the doors she coveted at an American auction house, but they were overpriced.

“When I showed the pictures to my dad, he said, ‘I can do that.’”

Piara built the 10-foot-high cedar doors to the scale of those at the auction house, and then added another piece to the top of the doors to increase the dramatic scale of the entrance.

As I step inside the house, I immediately understand this design rationale. The 24-foot vaulted ceiling, off-white walls and nine-foot-high Gothic windows inspire a sense of awe similar

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“I really don’t have anything in the house unless it has some sort of connection to me or my family,” she says. “I feel strongly about that.”

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to the emotion I feel when I enter a sacred place. The scale also highlights the many mysterious objects that fill this space. My eyes slowly take it all in: the menagerie of bird specimens and fragile nests in glass cases and domes; a boyish Santos figure clutching an armful of moss-covered branches; a white, upright piano where ancestral portraits, objects d’art and yellowed papers find a safe resting place; the cosy seating area in front of the fireplace; the delicate gazelle head, mounted inside a black frame over the mantle. And overseeing it all from his perch atop the piano is a stuffed great horned owl, wings spread in perpetual flight.

Perhaps it’s the black-and-white colour scheme. Or maybe it’s the absence of colour in the objects that fill this enchanting space. But I feel transported to another time, and I am utterly transfixed by all that I see. The effect is curated, collected, but not cluttered.

“I’m inspired by the Victorian and Edwardian eras and their fascination with the natural world, but I don’t like the fussiness,” Danielle explains. “I’m drawn to things that are really worn and simple, and I like the relief provided by the white background and the negative space.”

Danielle, who earned a degree in anthropology and published two books of poetry at Vancouver Island University, likens interior design to writing a poem.

“The negative space is equally important on the page as the positive space. You need the breath around what you’re looking at to give it some weight, so you can appreciate it,” she says as she leads me into the heart of the home — the kitchen.

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Here she has placed a long, black dining room table and large unfitted furniture pieces that house the family’s china, silverware and housewares. Oakley’s “gentleman’s” bath and laundry room are also located in this area. The newly completed addition begins at the rear of the house with their five-year-old daughter Smith’s bedroom and bathroom. This space continues the ebony and ivory colour scheme and adds a four-poster bed, made as a gift by her father, and a large faux polar bear rug.

“I’ve committed to the colour scheme,” laughs Danielle.

As I follow her through the pantry and up the back stairs, Danielle mentions her trepidation at building an addition.

“We didn’t want it to be just a square box, but we really needed the extra space,” she says as we enter her expansive new office area. “I love the way it turned out.” The late afternoon light bathes the peaceful room in a golden glow. “My mother sited the house perfectly, on an angle,” says Danielle. “She’s very good at situating spaces.”

The master bedroom is adjacent to the office and features a gas fireplace, a king-sized bed dressed in crisp white linens, and an antique clothing rack filled with Danielle’s cream- and whitecoloured garments. She’s hidden her colourful clothing inside a large walk-in closet, I discover.

“I do love colour,” she insists. “I play with it all day at work.

That’s why I can be so restrained here.”

Beside the closet, Danielle’s bathroom features a large clawfoot tub, antique dressing table and old-fashioned doctor’s scale.

“I will let other people use it,” she admits. “But it’s really my sanctuary.”

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As we walk towards the front of the house, the space opens to the vaulted ceiling and widens into a small room at the top of the front stairs. This design feature, a nod once again to church architecture, is reminiscent of a choir loft, perhaps even a pulpit. It’s an inviting space to curl up in a chair and read.

Dozens and dozens of silver trophies line the top shelves of an oversized bookcase, while a vintage zebra rug softens the look of the dark-stained hardwood floors. Here, Danielle has placed an old specimen case that originally belonged to the Royal BC Museum. She houses her accessories in this cabinet; a collection of vintage boots perches on top.

“I have acquired pieces over the years because I always feel certain they were lost to the family or discarded,” she says. “I always feel a certain respect for them.”

As we lean over the railing into the living room below, Danielle reflects on the house she has built with Oakley.

“We wanted it to be a very functional home,” she says. “Our sofa is lived-in, our floors are concrete — my daughter even rides her bike in here.”

There are plenty of closets to hold modern-day necessities — even the antiques are called into duty. Vintage wicker shipping crates stamped “W.J. Wilson,” for the Victoria-based clothier, contain toys and dress-up clothes in the living room, while an old carrier pigeon basket hides the printer in Danielle’s office.

But whether decorative or functional, the objects in her home must have meaning.

“I really don’t have anything in the house unless it has some sort of connection to me or my family,” she says. “I feel strongly about that.”

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Clearly, this house was built and filled with love, which is also the hallmark of a church, notes Danielle: “We like to say that there’s love in these walls. It was a real family effort, and our dear friends helped us, too. Damien Djos helped us with the landscaping and David Pogue helped us build the house.”

Best of all, the couple was able to fulfill their dreams from the ground up.

“I fully respect that it’s only because of my parents that we have this opportunity,” says Danielle. “I can’t imagine ever selling this house.”

As I wrap up my tour, I’m reluctant to leave. Weeks later, I’m still thinking about this special place and the objects inside that have been brought back to life. It’s left a lasting impression on me — now that’s magic.

Suppliers

Replica furniture (kitchen, various shelves and tables): Antiques 2000, Richmond Wicker shipping baskets: Everything Old Canada, Brentwood Bay Some lighting: rejuvenation.com Bedding: The Cross, Yaletown, Vancouver, and Restoration Hardware.

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WE’RE COMING OUT OF THE CLOSET

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AITLIN MCKENZIE started working at the family business, Monk Office, when she was just a child.

“We can date it back to when I was sweeping floors in the warehouse and dusting shelves as a kid. I was about 13-years-old when I started to work some shifts in retail,” says Caitlin, who took over as CEO and president in June.

The successful office supply company — started by her grandfather, Ron McKenzie, in 1951 and then successfully expanded by her father, James Mckenzie, during his three decades at the helm — is Vancouver Island’s largest office products provider. But Caitlin admits she didn’t always know she’d follow in her father’s and grandfather’s footsteps.

“Growing up, I wanted to be a P.E. teacher,” Caitlin explains. “Thinking I would grow up to sell pens and pencils isn’t exactly sexy. It’s not something that’s interesting on paper, but when I was older, I realized it’s not just about that.”

The thirdgeneration owner and CEO says she needed to explore other opportunities, which included working in the financial sector, being a cashier at Thrifty Foods, and working her way up from a hostess to corporate sales at Oak Bay Marine Group.

“One of the things that’s always been quite clear to me is that if Monk was going to be my future, then I was going to have to be qualified to be there,” the 35-year-old says. “So the conversation was really around ‘you’ll need to earn it.’ And part of that was the education piece and part of that was outside experience.”

Towards the end of her stint at Oak Bay Marine Group, Caitlin was given the opportunity to go to the Bahamas and run their hotel there for a few months.

The move — which she describes as an “opportunity of a lifetime” — came when Caitlin says she was starting to question everything she was doing.

“It was a very fortuitous time in my life because I was getting older and I was questioning what I was

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doing and what I wanted to be doing,” Caitlin says. “It gave me time to really think about what I wanted to do, and I learned I’m stronger than I thought. I knew changes needed to be made in my life and I used the time to put things on paper and build a plan.”

After returning to Canada, Caitlin resigned from the company and went four months without working. Then, in 2015, a job opened up at Monk that was a good fit for her.

“I knew that if I went for it, then this was me as an adult going back to give it a good college try because I would never assume I was just going to take over the company,” she says.

“I put a lot of pressure on myself to make the right decision, which is a bit silly, because as my dad always says, ‘what’s the worst thing that could happen?’”

Caitlin admits it was hard to come back and find her footing, but she says her confidence grew over time and about a year into it, she realized it was exactly where she wanted to be.

“With time, there was more of a sense of ownership and a duty to be as much of a leader as I could be and it was a pretty neat morph.”

When the CEO position came up earlier this year, Caitlin

was ready to take the reins. She says she meets with her dad, who is chair of the board and whom she admires greatly, every Tuesday and tries to learn from his successes but also his mistakes.

“I know that we often learn more when we make a mistake ourselves, but if I’m ever provided an opportunity from someone who’s been there and done it and to learn from their mistakes, I will take it!” she laughs. “I’m so fortunate to have these people in my life and if they’re willing to tell me, ‘don’t do this and this is why,’ I’ll learn from that.”

But the young leader has also learned from her own mistakes and she says the biggest one so far is staying too long in a bad situation.

“I was very unhappy for a long time and I wouldn’t wish that upon anyone,” she says.

“If you’ve had the misfortune of being truly unhappy in your life, then you know the importance of being happy.”

Responsible now for 10 stores and 140 employees, Caitlin admits the learning curve has been steep. But, like her dad, she recognizes the importance of surrounding oneself with good people.

“At one of the first meetings I had with our senior leadership team I said, ‘The jig’s up, I’ve never done this before, this is literally my first rodeo, and you guys

“It was a bit surreal because here is a man who worked alongside my grandfather, alongside my father, and now alongside me — it’s pretty neat.”

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are all smarter than me in the roles that you’re in and we are going to do this together,’” Caitlin recalls.

There are also lots of long-term employees at Monk, including people who’ve been there more than 30 years, and Caitlin says she’s been overwhelmed by all the support she’s received.

“One employee has been the purchaser for Monk Office since I was a little girl, literally in pig tails, and when he saw me he just gave me the biggest hug and said, ‘I’m so proud and I’m so excited.’ It was a bit surreal because here is a man who worked alongside my grandfather, alongside my father, and now alongside me — it’s pretty neat.”

As she looks to the future, which could include expansion to the Lower Mainland and across Canada, Caitlin has only one regret.

“My grandfather passed away a year and a half ago and if there was one thing I could wave a magic wand and change, it would be that he was still here today to at least have seen the transition,” she says. “That would be my magic wand wish.”

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FASHION On Lindsay: Jacket ($985) and dress ($675) by Luisa Cerano and from Bagheera Boutique; 24K gold vermeil and labradorite earrings by Claire Crowfoot ($139) from Tulipe Noire.

On Ross: Soft jacket by Circolo 1901 ($595), micro-cord floral print shirt by Culturata ($195), slate-washed jean by 34 Heritage ($195), all from Citizen Clothing.

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bouquet STYLING AND PHOTOS BY LIA CROWE

On Lindsay: Coat by Laurèl ($1,460) from Hughes Clothing; “Stella” faux wrap dress

by Leisure ($395) from leisure-thebrand.com; 24K gold vermeil and peridot earrings by Claire Crowfoot ($89) from Tulipe Noire; “Medina” necklace by Pamela Card ($250) and “Rosette” Pendant by Shannon Munro ($267), both from Bernstein and Gold.

On Ross: Soft jacket by Circolo 1901 ($595) and paisley print shirt by Culturata ($195), both from Citizen Clothing; navy check pant by San ($295) and floral scarf by Harris Wilson ($95), both from Outlooks For Men.

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loral prints reign supreme this autumn with regal patterns in richly saturated hues of blue, copper and gold. At one of Victoria’s crown jewels, Craigdarroch Castle, Boulevard presents this season’s bold and beautiful bouquet with a fantastical floral flourish.

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On Lindsay: Floral “Moto” jacket ($425), denim “Yasmin” culotte ($325) and “Nellie” blouse ($240), all made in Canada by Canadian designer Eliza Faulkner and available at Tulipe Noire and black stretch “Janet” boot by Intentionally Blank ($308) from Footloose Shoes.

On Ross: Navy floral shirt by Sand ($225), brown cord pant by Mason’s ($265) and lace-up boots by Shoe the Bear ($225), all from Outlooks For Men.

Blue floral shirt by Eon ($285), navy check pant

by San ($295), navy blazer

by Tagliatore ($825), floral pocket square

by Eton ($55) and lace-up boots by Shoe the Bear ($225), all from Outlooks For Men.

On Lindsay: Gigi mohair-blend jacket by Sosken ($795), “Lavern” sleeveless wool vest

by Soia & Kyo ($395), “Torri” silk skirt by Ulla Johnson ($684), “Medina” necklace by Pamela Card ($250), “Rosette” pendant by Shannon Munro ($267) and “Bich” green suede boot ($265), all from Bernstein and Gold.

On Ross: Coat by Tagliatore ($895), navy floral shirt by Sand ($225), brown cord pant

by Mason’s ($265) and floral scarf by Harris Wilson ($95), all from Outlooks For Men.

On Lindsay: Black floral print dress by Luisa Cerano ($685) from Bagheera Boutique.

On Ross: Navy floral shirt by Sand ($225) and brown cord pant by Mason’s ($265), both from Outlooks For Men.

Makeup by Jen Clark, inhouse makeup artist for COSMEDICA using glo.MINERALS makeup.

Hair by Ila Meens for Barber and Fritz.

On set styling by Zoe Breen.

Models: Lindsay Kryczka and professional dancer and choreographer Ross Wirtanen.

Assistant: Djuna Nagasaki Photographed on location at Craigdarroch Castle: a huge thank you for hosting our fashion crew for the day.

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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 & L I A C R OW E

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 glutenfree 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 Hebrews three thousand years ago. Celts in Britain and northern Spain made cider by harvesting wild crab apple

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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 organically grown from British and French cider stock.

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“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

Cider tasting at Merridale Cidery & Distillery.

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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.

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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 offdry full flavour. The most unusual is the Spanish-style Sidre Salvaje, a dry, still cider.

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Charming ocean view Oak Bay manor completely renovated, with hints of old world charm throughout. Bright main with timeless design aesthetic. Sweeping ocean views from principle rooms. Contemporary kitchen with top of the line appliances with adjacent eating area & sunroom flooded with natural light. Sophisticated dining rm opens to family rm with shared FP - ideal for entertaining. Outside, the nearly ¼ acre parcel can be enjoyed from 2 expansive sundecks or patio space. Private yard with manicured gardens & mature trees to enjoy year round.

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The local real estate agent with the international network: vi.evcanada.com James LeBlanc, Private Office Advisor Personal Real Estate Corporation 250-812-7212 james.leblanc@evcanada.com www.luxurybchomes.com victoria.evcanada.com

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Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal. Not intended to solicit properties already under agreement.

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UPLANDS WATERFRONT This beautifully positioned high bank waterfront is situated just north of the Royal Victoria Yacht Club, with captivating views of Mt. Baker, Cadboro Bay and the Islands of Chatham and Discovery. The .68 acre maturely landscaped garden is the site for the one level bungalow built in approximately 1959.

Offering over 2600 sq.ft. of essentially main floor living, the architectural strength is evident throughout with high ceiling heights varying from 13 to 16’.

Living room picture windows bring the outdoors in and large patios extend the living space of the home. On the lower level there is a charming pub style bar. Ready for your design inspiration; this residence is surrounded by Uplands Finest Homes. Offered at $2,950,000 MLS# 397035

SPECTACULAR INNER HARBOUR VIEWS! Lovely 9th floor sub penthouse suite situated in the Dockside Green. A most convenient location for all downtown access and the Galloping Goose Trail.

The open floorplan has hardwood floors in all principal rooms, 9’ ceilings full floor to ceiling windows.

The kitchen offers abundant counters and cupboards with stainless appliances and center island.

The amazing Fol Epi Bakery and Café Fantastico are the perfect spot for your morning coffee, just a few stairs below! This building offers ecological efficiency, with attention to water & energy conservation through a specialized wastewater treatment facility.

(LEED ND tm).

Offered at $929,000 MLS# 398113

Call Leslee Farrell at 250.388.5882 for assistance with your local and global real estate needs.

MACDONALD REALTY LTD. 755 Humboldt Street, Victoria, BC | T 250.388.5882 | TF 1.877.388.5882 leslee@lesleefarrell.com | www.lesleefarrell.com

Let me heLp you every step of the way…

2709 Goldstone HeiGHts - $1,899,000 elegant, modern luxury with sPeCtACUlAR VieWs of Mount Baker, the olympic peninsula and Victoria from this architecturally designed & custom built 2015 home. 5 bedrooms, 5 bathrooms, legal 2 BdRM suite, a catering kitchen and over 2800 sq. ft. of wrap around patio are just a few of the highlights.

Be sure to watch the video on www.kristav.ca for a full view of this spectacular home!

Krista Voitchovsky • RE/MAX Camosun • 4440 Chatterton Way • Victoria, BC V8X5J2 Tel: 250-744-3301 • Cell 250-888-3256 • www.kristav.ca

OB

MLS 391763

MLS 398201

203 - 1620 McKenzie Avenue Saanich East $458,000

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Brent Beagle

Tracy menzies

brentbeagle.com

tracymenzies.com

250-888-8134

MLS 394980

315 - 662 Goldstream Avenue Langford $364,900

andrew Plank

Ryan Keller

250-360-6106

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250-419-2075

MLS 395496

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ryankellerph@gmail.com

Sold 838,000

MLS 394607

1508 - 728 Yates Street Downtown $799,000 Jerry du

MLS 390776

484 Bay Street Qualicum Beach $575,000

Paul cooper coop3@shaw.ca 250-686-4234

agentjerrydu@gmail.com

250-590-8124

MLS 395385

4148 Quadra St., Saanich East $848,000 laine Buckingham buckingham.re. victoria@gmail.com 778-533-4988

MLS 398086

2090 Renfrew Road Oak Bay $1,249,900

Bobby Ross bobbyross@telus.net 250-661-0751

call me

MLS 396953

MLS 397425

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336 Newport Avenue Oak Bay $2,500,000

…for all of your real estate needs.

1003-1020 View Street Downtown $519,000

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Ray murray SheppardMurray.com 250-686-3789

Brenda ellis brendaellis.ca 250-361-6106

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2000 Oak Bay Avenue, Victoria www.pembertonholmes.com

250.590.8124

Providing over 130 years of experience for your peace of mind.

MLS 399211

Queenswood Brand New Ranch Style | MLS 394087 This stunning 2018 built 4 bed, 4 bath, 3700 sq ft home that rests on a slightly elevated 13000 sq ft lot will not leave you wanting for more because this one has it all. This gorgeous rancher with a full basement boasts over 2300 sq ft of opulent living space & a very versatile open floor-plan. Just a few of the amazing features include a show stopping foyer, hardwood floors, vaulted ceilings, feature fireplace, gourmet country size kitchen c/w high end appliances but wait till you see the master suite. It truly is a retreat that will wow your senses at over 600 sq ft of spa style finishing & will have the tranquility your body craves after a long day. There are 2 more bedrooms & another bathroom to round out the main floor. Downstairs is a media room, wine cellar, another bathroom, then there is a 1 bedroom legal suite, or just utilize the extra space for whatever your personal needs may be. The rear yard is an oasis of privacy, beautifully landscaped, and an absolute must see. Offered at $2,248,888.00 DaviD Scotney / 250-661-6615

teampower@pembertonholmes.com buyvictoriarealestate.com

NEW ListiNg

MLS 99301

NEW ListiNg

704-770 Cormorant Street $469,900 105-2696 DeVille Road $319,900 In the heart of downtown Victoria this Spacious open floor plan offering bright, south facing two bedroom condo the best value per sq ft you will find is a must see. Pets and rentals allowed. anywhere in Victoria.

MLS 379858

soLd for fuLL PricE 901-1034 Johnson Street $459,900 Updated Sub Penthouse View Condo

We’ll make it easy for you to achieve your goals!

Picturesque 17.5 acre saanichton farm

P

1814 Jeffree road - $ 2,800,000

rivate and serene surroundings just steps away from the residential neighbourhood. The prime acreage is ALR protected, currently used for pasture and hay production. Two active spring wells along with the third one feeding the pond provide unrestricted water supply. The 1975 built, two level, tastefully updated house has 4 bedrooms, two full baths plus an en-suite, electric heat and wood burning fire place in the lower level family room. The modern sundeck opens to the above ground pool, hot tub and generous seating area for beautiful relaxation. The property also has a well maintained, 2 Bedroom, 2 bath, 14 ft. wide Farm Help Residence manufactured home. This home is currently occupied on a month-to-month basis. Additional barns and outbuildings compliment the current operation.

Bring your imagination! Close proximity and easy access to town makes it ideal for agri-tourist business, farm retail or equestrian facilities or even for a professional seeking undisturbed tranquility.

Agnes Sebestyen REALTORÂŽ

NICOLE BURGESS WALT BURGESS 250-384-8124

250-384-8124 agnes@pembertonholmes.com 150-805 Cloverdale Ave., Victoria

nicole@nicoleburgess.com

www.realvic.com

Serving you first and foremost since 1887.

Duncan 250.746.8123

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LIVE INSPIRED kgray@sothebysrealty.ca

|

250 516 4563

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WATERFRONT ESTATE 201 DANIEL WAY $2,100,000

This is a beautiful waterfront acreage(2.33 acres) sitting on a private peninsula on Gabriola Island. The walk-on sandy beach with clams and oysters is super private and there is deep water along 1 side of the property that is perfect for a dock. A beautiful 3 bedroom cottage and a nice level lot come together perfectly. You get Southern and Eastern exposure from this property.

Visit my website for more photos and to book a private viewing.

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Shirin Purewal

“ When you are at “home” some of the best living & most valuable living happens ” - Enjoy

Sharen Warde & Larry SimS

250-592-4422

service@WardeSims.com www.WardeSims.com

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1336 Bay Street 3 bed | 1 bath MLS 399873 $699,900 PERFECT STARTER HOME!

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FOOD+FEAST

Creamy, rich, nutty and complex Baking with Tahini

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

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I

’VE RECENTLY become obsessed with tahini, that delicious raw sesame butter we might know as the magic ingredient in hummus.

It’s mostly familiar to us in the West as a savoury ingredient, but its creamy, rich, nutty and complex flavour makes tahini a perfect partner in variety of baking projects. Tahini has been used in desserts in the Middle East for a long time, and we are only just catching up.

The idea of baking tahini into desserts will come as no surprise to anyone who loves halvah, a delicious fudgelike treat available at any grocery store. Halvah is made from ground sesame or tahini mixed with honey and other flavourings (chocolate is a perennial favourite); it is absolutely delicious, and exemplifies everything that makes sesame great as a “sweet” ingredient. Sesame Chocolate Chip Cookies anyone?

With that in mind, I’ve been exploring the world of tahinibaking and I’m hooked. Not only does tahini provide the natural oils and starches that make all nut and seed butters superstars in the pastry shop, it also has a complex, delicate flavour: a mixture of sweet creaminess and slight bitterness, which makes it a standout in the world of baking.

I’ve found that I can replace it almost one-for-one in recipes requiring peanut butter; if I boost the tahini with toasted sesame oil, the “peanutty” flavour is quite marked — great news for those with peanut allergies who want something approximating a peanut flavour. Otherwise, I like to leave the toasted sesame oil out — I much prefer the delicate halvah-like flavour of cookies, cakes, brownies, etc. made with straight raw tahini.

Model Shown: 2018 Range Rover Sport HSE Dynamic. European licence plate shown. †Do not use Land Rover InControl® features under conditions that will affect your safety or the safety of others. Driving while distracted can result in loss of vehicle control. Do not operate, adjust or view the navigation or multimedia systems under conditions that will affect your odel Shown: 2018 Range Rover Sport HSE Dynamic. European licence plate shown. †Do not use Land Rover InControl® features under conditions that will affect your safety or the safety of others. Driving while distracted can result in loss of vehicle control. Do not operate, adjust or view the navigation or or safety the orsafety others.

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Tahini has a grainier texture and higher starch content than other nut butters I have worked with, but only a few rounds of (delicious!) testing were necessary to exploit these qualities to their best advantage in baking. My favourite result was the Tahini Banana Cake (below), where both the oils and starches in the tahini helped create a wonderful texture in the cake crumb (not to mention an amazing flavour). Tahini is also a perfect match to the richness of chocolate brownies — I used it below in a decadent, two-tone swirl brownie recipe.

I had a lot of fun exploring flavours and textures while baking my way through four jars of tahini. Some natural sweet pairings with sesame tahini that I discovered: chocolate (of course); cardamom and other warm spices; pistachio and almond; honey; dates; banana; citrus; and, of course, roasted sesame seeds. Tahini matches beautifully with many baking favourites and has a wonderful effect on the texture and flavour of numerous treats. I hope you are inspired to try one of the recipes below, or to create or adapt one of your own.

CHAI-SPICED TAHINI SHORTBREAD Makes 2 dozen shortbread cookies A refined, adult cookie. Crisp, buttery and sandy, like a traditional French sablé cookie, with the beautiful aroma of chai spices. This shortbread is perfect for dipping in a cup of tea.

The flavour of these cookies improve after a day or two. This recipe doubles easily.

140 g (10 Tbsp) soft butter 6.5 ml (1-1/4 tsp) ground cardamom 4 ml (3/4 tsp) ground Ceylon Cinnamon (OR ½ tsp regular cinnamon) 2.5 ml (1/2 tsp) ground ginger 70 g (1/3 cup) granulated sugar 70 g (1/3 cup) packed light brown sugar 2.5 ml (1/2 tsp) vanilla extract 65 g (1/4 cup) tahini, stirred before measuring 1.5 ml (1/4 tsp) salt 185 g (1-1/3 cup) all-purpose flour Optional — approx. 60 ml (1/4 cup) sesame seed for garnish In a standing mixer fitted with the paddle attachment, cream butter with spices on medium speed until well blended. Add both sugars and mix again on medium speed until light and fluffy. Add the vanilla, tahini and salt; beat again until well mixed and fluffy. On low speed, stir in the flour until combined.

Roll the dough into a round log, about 5 cm (2 inches) in diameter and 30 cm (12 inches) long. Wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour. (If you want the final cookies to be perfectly round, you can make the log a bit narrower and stuff it — after it is wrapped in plastic wrap — into the centre of the cardboard tube from an empty roll of paper towel. The cookies end up being quite a bit smaller, though, and more prone to drying out in the oven.)

Preheat oven to 325 F / 160 C. Lightly butter two cookie sheets.

Remove cookie dough from fridge and unwrap. Cut log into slices 1/2 cm (1/4 inch) thick. Roll cookies in toasted sesame seeds, if desired. Place cookies on the prepared cookie sheet, leaving at least 2 cm (3/4 inch) of space in between each cookie.

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Tahini provides the natural oils and starches that make all nut and seed butters superstars in the pastry shop, but it also has a complex, delicate flavour: a mixture of sweet creaminess and slight bitterness, which makes it a standout in the world of baking.

Plates and linens from Salt Shop.

Bake cookies, one sheet at a time, for 7 to 10 minutes, until very lightly golden on the edges and cooked through the middle. Set on cookie sheet for one minute before transferring to a cooling rack. Once completely cool, store shortbread in a cookie tin for up to 8 days.

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HOME DECOR

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BANANA-TAHINI-DATE SNACKING CAKE WITH SESAME STREUSEL Makes one 25-cm / 10-inch round cake The combination of bananas, sesame and dates is a match made in cake heaven. Both the natural oils and starches in the tahini enhance the texture and taste of this snacking cake.

South of Duncan on the Trans Canada Hwy. 250.746.8734

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Feel free to add additional flavourings; good options include orange zest or ground cardamom. Do not skip the awesome sesame streusel on top!

Sesame Streusel: 14 g (1 Tbsp) soft butter 9 g (1 Tbsp) flour 25 g (2 Tbsp) sugar 30 g (3 Tbsp) toasted sesame seeds Cake: 100 g (7 Tbsp) soft butter 200 g (1 cup) granulated sugar 130 g (1/2 cup) tahini, stirred before measuring 2 eggs 5 ml (1 tsp) vanilla extract 2 ripe bananas, mashed well (approx. 1 cup mashed) 8 Medjool dates, or 10 Deglet Noor dates, pitted and chopped 210 g (1-1/2 cups) all-purpose flour 2.5 ml (1/2 tsp) salt 5 ml (1 tsp) baking powder 2.5 ml (1/2 tsp) baking soda For the sesame streusel: Combine all ingredients in a small bowl and mix well with your fingers until completely combined and uniformly mixed. Set aside.

For the cake: Preheat oven to 350 F / 175 C. Butter the bottom and sides of a 25 cm (10 inch) round spring form pan.

Cut a piece of parchment into a round that will fix exactly on the bottom; place this in the cake pan and butter it as well. In

a medium bowl, whisk together the flour, salt, baking powder and baking soda. Peel the bananas and break into pieces. Place these pieces in a small bowl and mash with a fork until smooth as possible. Make sure to have your dates already pitted and chopped before starting to mix the cake batter.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the tahini and blend again until light and fluffy. Add vanilla and eggs; beat mixture again until creamy and light.

With the mixer on low speed, mix in one third of the flour mixture. Stop the mixer to scrape down the sides of the bowl.

With the mixer on low again, add one half the bananas. Stop and scrape down the sides. Do not over-beat. Repeat these steps three more times, until all the flour mixture and the bananas are used up. Add the chopped dates with the last addition of flour.

Scrape cake batter with a rubber spatula into prepared pan.

Spread evenly and smooth the top. Sprinkle the sesame streusel evenly over the top. Place in the centre of the preheated oven and bake 35 to 45 minutes, until tester inserted in centre comes out with only a few moist crumbs clinging to it.

Remove to a cooling rack. Cool at least one hour before removing from the pan and cutting. This cake lasts about five days kept wrapped or in a cake tin.

SALTED TAHINI CHOCOLATE COOKIES Makes 3 dozen cookies.

Like an upscale peanut butter cookie, but with a refined halvah-like flavour. For a more intense sesame taste, add 5 ml (1 tsp) toasted sesame oil to the batter and sprinkle the tops with

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Tahini has been used in desserts in the Middle East for a long time, and we are only just catching up.

Banana-Tahini-Date Cake with Sesame Streusel.

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toasted sesame seeds. With the sesame flavour intensified, these taste almost exactly like peanut butter cookies.

114 g (1/2 cup) soft butter 100 g (1/2 cup) granulated sugar 150 g (3/4 cup) packed brown sugar 15 ml (1 Tbsp) liquid honey 1 egg 195 g (3/4 cup) tahini, stirred before measuring 5 ml (1 tsp) vanilla extract 210 g (1-1/2 cups) all-purpose flour 5 ml (1 tsp) salt 2.5 ml (1/2 tsp) baking soda 200 g (1-1/2 cups) good quality milk chocolate, chopped Flaked or Kosher salt, for topping Preheat oven to 350 F / 175 C. Lightly butter three cookie sheets. In a medium bowl, whisk together the flour, salt, and baking soda.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy. Add honey, egg, tahini and vanilla, and blend again until light and fluffy. Stop to scrape down the sides of the bowl, as necessary.

With the mixer on low speed, add the flour mixture and chopped chocolate. Mix until everything is combined and forms a dough.

Use a 1-ounce scoop (30 ml / 2 Tbsp) to scoop round balls onto the prepared cookie sheets, spacing the dough balls at least 5 cm (2 inches) apart. Press the dough balls lightly with your

fingers to flatten them a bit. Sprinkle each top with a tiny bit of flaky sea salt.

Place cookies, one sheet at a time, in the preheated oven and bake for 8 to 11 minutes, until light golden around the edges and just cooked through the middle; do not over-bake. Let cookies set on cookie sheet for 2 to 3 minute before using a spatula to transfer to a cooling rack. Once completely cool, store cookies in an airtight container for up to 6 days.

TAHINI SWIRL BROWNIES Makes 16 5-cm / 2-inch squares With the flavour of chocolate-covered halvah and the chewy texture of the perfect brownie, these bars are to-die-for delicious!

Adapted from a recipe by Milk Street Magazine.

57 g (1/4 cup) unsalted butter, plus more for greasing the pan 112 g (4 oz) bittersweet dark chocolate, chopped 15 g (3 Tbsp) natural cocoa powder 2 large eggs 225 g (1 cup plus 2 Tbsp) granulated sugar 5 ml (1 tsp) vanilla extract 2.5 ml (1/2 tsp) salt 195 g (3/4 cup) tahini, stirred before measuring 70 g (1/2 cup) all-purpose flour 1.5 ml (1/4 tsp) baking powder Heat the oven to 350 F (175 C). Generously butter an 8-inch square baking pan; line with 2 strips of parchment, cut to fit with overhang (crossed, and with excess hanging over on all

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sides of the pan). Lightly butter the parchment as well.

Melt the butter in a medium saucepan over medium heat.

Remove from heat and immediately add the chopped bittersweet chocolate and cocoa powder. Whisk until smooth.

In a small mixing bowl, whisk together the flour and the baking powder. Set aside.

In a large mixing bowl, whisk together the eggs, sugar, vanilla and salt until smooth. Add the tahini and whisk to combine. Now fold in the flour mixture, stirring until just incorporated (do not over-stir). Scrape half of this mixture into a separate bowl for later (for the swirl). Add the melted chocolate mixture to the remaining tahini mixture in the large bowl; stir until batter is well combined.

Pour the batter into the prepared pan; spread evenly.

With a spoon, drop the reserved tahini mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a skewer or paring knife, swirl the tahini dollops into the brownie batter, making sure to dig and flip chocolate batter up from the bottom to get a more thorough swirl. You can drag the tip of the skewer across the top of the brownies after swirling for a final flourish.

Place the pan on the middle rack of the preheated oven.

Bake for 28-32 minutes, until the edges are set. Remove from the oven to a cooling rack. Cool in the pan for 30 minutes. Lift the parchment edges up carefully to transfer the brownies from the pan to the cooling rack. Cool for another 30 minutes (or longer, if you can). Cut into 5-cm (2-inch) squares. Enjoy!

Tahini Swirl Brownies.

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SPECIALFEATURE CARE AWARDS FINALISTS

Showcasing

EXCELLENCE

THE CARE AWARDS: THE BEST OF VICTORIA HOME BUILDING CARE Awards finalists are selected by a panel of industry professionals who consider criteria such as architectural design, quality workmanship, creative use of space and energy efficiency.

The finalists represent Canada’s leaders in sustainable West Coast design and construction, showcasing the very best in new homes and renovations.

BY SEAN MCINTYRE | P O R T R A I T S BY D O N D E N TO N & L I A C R OW E

CARE AWARDS FINALISTS

Luxurious Design & Finish

MIKE GERIC CONSTRUCTION Nominations: Green Builder of the Year Award for Indoor Environmental Achievement and Energy Efficiency (Travino Landing) Best Sales Centre / Show Home (Travino Landing) Best Customer Service - Builder Best Condominium/Mixed-Use Development (Travino Landing) Best Condominium Unit (Travino Landing) Best Innovative Feature (Travino Landing) Project of the Year - Multi-Family (Travino Landing)

>> Travino Landing is a collection of 46 beautiful homes tucked away in a tranquil corner of Royal Oak within walking distance of shopping, dining, recreation and parkland. Thoughtfully designed floor plans from 540 to 1,700 square feet have oversized balconies and walkout patios with views of lush green spaces, water features and the surrounding mountains and farmland.

Amenities include a community space, fitness centre, Garry oak dog walk, indoor pet washing station and secure kayak and bicycle storage — to name a few. Energy conservation is at the heart of the Travino community, built to maximize energy efficiency, reduce greenhouse gases and incorporate sustainable and recycled building materials. Residents can also enjoy an in-house vanpool, bicycle share, EV charging stations and free bus passes.

Travino Landing is laid-back, sustainable living surrounded by luxurious design and finish. An ideal place to call home. gericconstruction.com

Edward Geric, President

CARE AWARDS FINALISTS

Spaciousness & Warmth

KB DESIGN Nominations: Best Single Family Detached Home $1,250,000 to $2,000,000 (Crestview)

Best Outdoor Living Space Under 1,000 sq. ft. (Crestview) Best New Home Design Over $1,000,000 (Crestview) Best Contemporary Kitchen Over 325 sq. ft. (Crestview) Home Design - Concept Over 4,000 sq. ft. (Portage Point) Project of the Year (Crestview) >> Anyone who steps inside KB Design's stylish Crestview home will be immediately awestruck by the open lines and spacious interior. Twelve-foot ceilings and a sense of continuity flowing from the kitchen, through the dining area and into the living room, offer a feeling of openness and freedom. Looking a little closer, one can also find the intimacy of corners and cosy spots to soak in the beautiful, natural light. The placement of the home has been carefully studied and refined to harmonize with the site, offering a sense of seclusion thoughtfully balanced with a welcoming spaciousness and warmth. keithbakerdesign.com

Keith Baker, Principal

Nominations: Best Single Family Detached Spec Home Over 3,500 sq. ft. (Moderno)

Best Condominium Unit (Harbourside) Best Traditional Kitchen Over 300 sq. ft. (Victorian) Best Contemporary Kitchen 175 - 275 sq. ft. (Pinnacle) Best Contemporary Kitchen 276 - 325 sq. ft. (Moderno) Best Contemporary Kitchen Over 325 sq. ft. (Crestview) (Waring)

Best Master Suite Over 600 sq. ft. (Pinnacle) Best Custom Millwork 3,000 - 6,000 sq. ft. (Waring) >> Do great cabinets make a fine home? If the wide range of award nominations achieved by South Shore Cabinetry is any indication, we certainly think so. Up for two of those awards is Moderno, a large family home that features fully integrated fridge and freezer units with seamlessly aligned door panels, 3/4-inch reveal under-countertops and crown in a contrasting grey high-gloss, a modern slab-door profile, a kitchen island shelving unit and a separate work area within the walk-in pantry for storage and food prep that allows owners to keep things in the kitchen area neat and presentable. The result is a harmony of form and function. southshorecabinetry.com

SOUTH SHORE CABINETRY

Robyn Sandsmark, Tara Bushby and Korey Sandsmark

Harmony of Form & Function

Nominations: Best Traditional Kitchen 200 - 300 sq. ft. (Norfolk) Best Contemporary Kitchen 276 - 325 sq. ft. (SeaPearl) Best Master Suite Over 600 sq. ft. (Norfolk) Best Interior - Residential Over 5,000 sq. ft. ( Norfolk) Best Custom Millwork Over 6,000 sq. ft. (SeaPearl)

>> One of the major challenges of working with large, open spaces is losing the welcoming sense and coziness that is so important for any home, says MK Design's Mari O'Meara. The SeaPearl house rises to the occasion with its spectacular ocean view and carefully planned use of materials and textures that bring warmth and calmness. Be it through full height wood doors, patterned floor tile, or organic fixtures, MK Design's attention to detail has produced a refined and timelessly designed home. marikushino.com

Mari O'Meara,

Principal Designer

MARI KUSHINO DESIGN

Timelessly Designed

CARE AWARDS FINALISTS

CHRISTOPHER DEVELOPMENTS INC.

Designing & Building Victoria’s Finest Homes

Nominations: Best Single-Family Custom Home 2,500 - 3,500 sq. ft. (Beachside) Best Accessory Building Garden Suite/Micro-house (Beachside) Best Outdoor Living Space Under 1,000 sq. ft. (Beachside) Best New Home Design Under $1,000,000 (Beachside) Best Innovative Feature (Beachside) Best Contemporary Kitchen 175 - 275 sq. ft. (Beachside) Best Master Suite 351 - 600 sq. ft. (Beachside) Best Interior - Residential 2,800 - 3,499 sq. ft. (Beachside) Best Custom Millwork 3,000 - 6,000 sq. ft. (Beachside) Best Customer Service - Builder Home Design Concept Over 4,000 sq. ft. (Solis Concept) Project of the Year - Single Family (Beachside) >> Energy efficiency need not mean compromising on comfort or elegance. The Beachside home represents a stylish union between luxury living and environmentally conscious design. With its energy efficient ICF foundation, triple-pane windows, radiant in-floor heating, abundance of natural light and 10KW solar panel system, Beachside meets some of the highest efficiency standards. Even the home's expansive theatre room is accentuated with LED-lit coffered ceiling and automated lighting, while expansive doors open along the entire wall of the living, kitchen and dining rooms onto a generous, lowmaintenance partially covered concrete patio that features built-in heaters, a sunken hot tub and covered barbecue area. This is beachside living at its finest. christopherdevelopments.com

Christopher Walker, Principal

CARE AWARDS FINALISTS

Classic Sophistication

THOMAS PHILIPS WOODWORKING Nominations: Best Traditional Kitchen

200 - 300 sq. ft. (Norfolk) (Casa Blanca)

Best Contemporary Kitchen

276 - 325 sq. ft. (Sea Pearl) (Tranquility)

Best Contemporary Bathroom

Under 150 sq. ft. (Grey Haven) (Casa Blanca)

Best Custom Millwork 3,000 - 6,000 sq. ft. (Grey Haven) Best Custom Millwork Over 6,000 sq. ft. (Sea Pearl) (Norfolk) Best Traditional Kitchen Under 200 sq. ft. (Grey Haven)

>> Classic sophistication with a crisp modern feel doesn't just happen automatically. Crafting the right blend of timeless design and modern-day function requires quality workmanship and careful planning.

The amount of detail that went into every aspect of the build was the major challenge faced during construction of the Norfolk home. From the home's attractively symmetrical facade to the impressive kitchen island and hood fan, getting it all just right, both inside and out, meant working closely with tradespeople from start to finish. thomasphilipswoodworking.com instagram.com/thomasphilipswoodworking Eric Gummer & Derrick Paas, Principals

Nominations: Best Single Family Detached Home $1,000,000 - $1,250,000 (Beach Drive) Best Single Family Detached Home $1,250,000 - $2,000,000 (Norfolk) Best Single Family Detached Home $2,000,000 - $3,000,000 (Waring) Best Outdoor Living Space Over 1,000 sq. ft. (Beach Drive) (Waring) Best Landscape (Beach Drive) Best Traditional Kitchen 200 - 300 sq. ft. (Norfolk) Best Contemporary Kitchen 276 - 325 sq. ft. (Beach Drive) Best Contemporary Kitchen Over 325 sq. ft. (Waring) Best Contemporary Bathroom Under 150 sq. ft. (Beach Drive) Best Master Suite 351 - 600 sq. ft. (Waring) Best Master Suite Over 600 sq. ft. (Norfolk) Best Interior - Residential 3,500 - 4,999 sq. ft. (Beach Drive) (Waring) Best Interior - Residential Over 5,000 sq. ft. (Norfolk) Best Custom Millwork Under 3,000 sq. ft. (Beach Drive) Best Custom Millwork 3,000 - 6,000 sq. ft. (Waring) Best Custom Millwork Over 6,000 sq. ft. (Norfolk) Project of the Year - Single Family (Beach Drive) (Waring) (Norfolk)

>> A challenging hillside site with stunning ocean views encouraged a unique approach to this four-storey custom home, located in a classic coastal neighbourhood, says GT Mann's Brett Tennant. A calm, natural colour palette reflects Beach Drive's coastal setting, while dramatic elements, such as a floating staircase, weathered-cedar barn doors and sleek kitchen, set the tone for more awe-inspiring features to come. An elevator accommodates multiple floors, including a basement, ground-floor gym and media room, master suite and bedrooms above, with main living at the top. An outdoor hot tub and private setting of a partially solar-heated pool offers waterfront living at its finest, whether you're inside or out. gtmann.com

GT MANN CONTRACTING LTD.

Graeme Mann, Co-owner

Waterfront Living At Its Best

Nominations: Best Single Family Detached Custom Home 2,500 - 3,500 sq. ft (Daffodil) ( Lily)

Best Single Family Detached Spec Home 2,400 - 3,000 sq. ft. (San Juan) Best Traditional Kitchen under 200 sq. ft. (Daffodil)

>> A fusion of modern and rustic exterior materials makes this home stand out. Step inside to discover that outside appearances are just a taste of what's in store. With living space on the main level and bedrooms tucked away on the home's second storey, Lily impresses with spatial efficiency and custom highlights. Engineered hardwood floors, dropped ceilings with painted features, built-in stereo system and a discreet Hide-A-Hose vacuum make this an invitingly fashionable space. There's also additional accommodation in an accessory building on the same property for family and friends who wish to take it all in. patriothomes.ca Aman Gill, Principal

PATRIOT HOMES

A Fusion of Modern & Rustic

CARE AWARDS FINALISTS

Paramount Comfort

CLARKSTON CONSTRUCTION Nominations: Best Single Family Detached Home Over $3,000,000 (My Time) Best Outdoor Living Space Over 1,000 sq. ft. (My Time) Best Innovative Feature (My Time) Best Traditional Kitchen Over 300 sq. ft. (My Time)

>> Creating the feel of a rustic hunting lodge in a home with more than 10,000 sq. ft. is a tall task. Everything at My Time is oversized and custom from the 8,000-gallon aquarium steps from the full oak English bar, to the custom chandeliers and massive oak doors.

Heavy timber framing, full trees as posts and miles of white oak finishing were painstakingly given an antique furniture grade lustre to create a warm, intimate feel. Couple the cosy atmosphere with modern features such as pizza ovens, theatre rooms, hydronic heat and folding walls, and you've attained paramount comfort for homeowners and guests alike. clarkstonconstruction.ca

Paul Clarkston, Owner

CARE AWARDS FINALISTS

Best Traditional Kitchen

BOWCEY CONSTRUCTION Nominations:

Best Single Family Detached Spec Home 2,400 - 3,000 sq. ft. (Natures Park) Best Traditional Kitchen Under 200 sq. ft. (Cochrane Manor) Best Traditional Bathroom (Cochrane Manor) Best Contemporary Bathroom Under 150 sq. ft. (Natures Park) Best Interior - Residential Under 2,800 sq. ft. (Natures Park) Best Interior - Residential 3,500 - 4,999 sq. ft. (Cochrane Manor)

>> Custom-built for clients, Cochrane Manor's interior is the stand out feature of this spectacular house, which features custom millwork and herringbone tile, a wood-burning fireplace and infloor heat throughout. An adjacent suite, built in a modern style with nine-foot ceilings, heated tile flooring and custom cabinetry, offers a stylish and relaxing hideaway for the homeowners' parents.

Dense rock encountered early in the build meant lots of blasting and site preparation were required to prepare the house's footprint.

Construction challenges such as the site's narrow lot made accessing the site difficult, forcing the construction team to manage the fine details of project logistics carefully from start to finish.

Under renovation, check out Bowcey Construction Ltd. on Facebook Chris Lacey, Owner

Nominations: Best Single Family Detached Home

$1,250,000-$2,000,000 (Lands End) (McMicken)

Best Residential Renovation or Restoration Under $600,000 (Leonard)

Best Residential Renovation or Restoration Over $600,000 (Parker)

Best Contemporary Bathroom

Over 150 sq.ft. (McMicken) (Parker)

Best Contemporary Kitchen Under 175 sq. ft. (Leonard) Best Contemporary Kitchen 175 - 275 sq. ft. (Lands End) (Parker)

>> The McMicken house embodies the advantage of working with space. Installing big windows requires a special kind of effort. So when the time came to place the 20-foot-high windows in the great room of the McMicken home, out came an elaborate rope-and-pulley system operated by a six-person team to get the job done safely. The tall windows accentuate the home's high ceilings, making room for a dramatic catwalk that carries residents through the home's foyer and great room. This is living on a large scale; even the doorway to the home's master bedroom is a massive pivot-hinged door — a very unique feature that's usually only seen in an entryway setting. lidahomes.ca Dave Stephens (President and CEO of LIDA Homes) Mika Nishimura-Pennimpede (Interior Design & Project Support) Clint Bilben (Project Manager, Custom Homes)

LIDA HOMES

Dramatic Catwalk

CARE AWARDS FINALISTS

HOBSON WOODWORKS INC.

Best Custom Millwork

Nominations: Best Traditional Kitchen under 200 sq. ft. (Cochrane Manor) Best Interior - Residential 2,800 - 3,499 sq. ft. (Beachside) Best Traditional Kitchen Over 300 sq. ft. (Oakhaven) Best Contemporary Kitchen 175 - 275 sq. ft.(Beachside) Best Traditional Kitchen 200 - 300 sq. ft. (Pacific Homestead) Best Traditional Bathroom (Cochrane Manor) (Pacific Homestead) Best Master Suite Under 350 sq. ft. (Oakhaven) Best Master Suite 351 - 600 sq. ft. (Beachside) Best Interior - Residential 2,800 - 3,499 sq. ft. (Beachside) Best Interior - Residential 3,500 - 4,999 sq. ft. (Cochrane Manor) Best Interior - Residential Over 5,000 sq. ft. (Oakhaven) Best Interior - Residential Over 5,000 sq. ft. (Pacific Homestead) Best Custom Millwork 3,000 - 6,000 sq. ft. (Beachside) Best Custom Millwork Over 6,000 sq. ft. (Oakhaven) Best Custom Millwork Over 6,000 sq. ft. (Pacific Homestead) Best Interior - Commercial (The Courtney Room)

>> Hobson Woodworks experiences true “custom” millwork in every project it takes on. Each of these Care Award projects had a unique set of challenges to keep Geoff Hobson and his team on their toes while fabricating the intricate pieces. At the Courtney Room, it was the manufacturing of 12-inch custom crown mouldings and installing them at 20 feet above the ground. The restaurant also featured a custom ladder system into a glass-enclosed loft wine room. One of Oakhaven’s unique design features was a hidden pantry disguised in the kitchen millwork. For Beachside, a 20-foot-tall staircase needed floor-to-ceiling custom millwork paneling as the key feature of the home. Hobson Woodworks is continually figuring out better ways to customize millwork for such amazing projects. hobsonwoodworks.com

Geoff Hobson Geoff Hobson, Principal

JAVA DESIGNS

Two-storey Water Feature

Nominations: Best Single Family Detached Home $2,000,000 - $3,000,000 (HighPoint)

Best New Home Design

Under $1,000,000 (Robin’s Roost) (Twilight)

Best New Home Design

Over $1,000,000 (HighPoint)

Best Innovative Feature (HighPoint) Home Design - Concept

Under 4,000 sq. ft. (Pigeon’s Perch) (The Manhattan) (The Modern Regency)

Home Design - Concept Over 4,000 sq. ft.

(Eagle’s Landing)

Project of the Year (HighPoint)

>> HighPoint’s grand entrance, which was nominated for Best Innovative Feature, is an incredible focal point of this project. Although the amazing glass entry, coupled with the two-storey water feature and walnut-slab open-riser staircase, creates an impressive foyer, the intentional placement of the living room and entertaining areas of the home provide an even more stunning panoramic view of downtown Victoria, snow capped Mount Baker and sweeping views over the strait of Juan de Fuca. Life at Highpoint is living at a whole new level. javadesigns.ca

Kyle Leggett, (proprietor) and Java Designs team

CARE AWARDS FINALISTS

Nominations: Best Single Family Detached Home $1,000,000 - $1,250,000 (Q & A Residence)

Best Single Family Detached Home

$2,000,000 - $3,000,000 (Oakhaven) (Waring)

Best Outdoor Living Space - Over 1,000 sq. ft. (Waring) Best New Home Design - Over $1,000,000 (Oakhaven) Best Residential Renovation or Restoration Over $600,000 (Pacific Homestead)

Best Traditional Kitchen 200-300 sq. ft. (Pacific Homestead) Best Contemporary Kitchen 175-275 sq. ft. (Beachside) Best Contemporary Kitchen Over 325 sq. ft. (Waring) Best Traditional Bathroom (Pacific Homestead) Best Master Suite 351-600 sq. ft. (Beachside) (Waring) Best Interior – Residential 2,800-3,499 sq. ft. (Beachside) Best Interior – Residential 3,500-4,999 sq. ft. (Waring) Best Interior – Residential Over 5,000 sq. ft. (Pacific Homestead) Best Custom Millwork 3,000-6,000 sq. ft. (Waring) Best Custom Millwork over 6,000 sq. ft. (Pacific Homestead) Project of the Year – Single Family (Oakhaven) (Waring) >> There's nothing residential designers Rus Collins and Lorin Turner like more than taking on a home renovation. Transforming an existing home into something new and inviting is a fun and rewarding part of the job. Timelessness embodies Zebra Design & Interiors Group Inc.'s Pacific Homestead. Expansive additions to the original 2,500-square-foot house doubled the home's original size. The addition of a three-car garage, master bedroom with en suite closet, guest bedroom and artist's studio, challenged builders to create a connected and highly functional family home without sacrificing any of the classic farmhouse warm and rustic characteristics. By using locally-sourced stone and warm woods throughout the project, it’s as if the house has always been there, a natural fit to its landscape.

Lorin Turner (Interior Designer) and Rus Collins (Residential Designer)

ZEBRA DESIGN

zebragroup.ca

Warm & Rustic

Eco-friendly & Energy-efficient

PACIFIC CONCEPT DEVELOPMENTS LTD Nominations: Best Single Family Detached Spec Home 3,001-3,500 sq. ft. (Albury) (Copperwood)

Best Landscape (Copperwood) Best Contemporary Kitchen Over 325 sq. ft. (Albury) (Copperwood) Best Master Suite 351-600 sq. ft. (Copperwood) Best Interior Residential 2,800-3,499 sq. ft. (Albury) (Copperwood)

>> Pacific Concept Developments Ltd.'s Bob Gill has a knack for creating exciting subdivision projects that break the mold. The Copperwood and Albury homes, nestled in the new Mount Doug Estates development, feature bright and open floor plans with floor-to-ceiling windows and towering ceilings that welcome plenty of natural light. Patios complete with fire pits and chef's barbecue kitchen make this an ideal place to unwind or entertain. All this is set amid a rare grove of Garry oak trees and built in accordance to the stringent standards of the eco-friendly and energyefficient Built Green Platinum Green rating. pacificconceptdevelopments.ca

Bob Gill, Principal

TRAVELFAR

Where spirits walk Afloat in Haida culture at the ultra luxurious Ocean House

Soon islands hide the resort and I’m alone, floating in this mystical place of legends, spirits and supernatural creatures.

BY HANS TAMMEMAGI

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F A LL 2 0 1 8

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find Elate at select retailers in Victoria or shop at our Bastion Sq. Studio

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Hiking in the magical forests of Haida Gwaii, while staying at Ocean House.

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UCKING my head beneath the whirling rotors, I climb into the 12-seater Sikorski 76 helicopter, and soon we are aloft, heading west over mist-enshrouded mountains. We’re en route to the newly opened Ocean House, reportedly the most luxurious resort in Haida Gwaii, and one of the most unusual anywhere.

We soar through mountain passes and along valleys, all green, lush and remote, heading to a cove on northwest Moresby Island, part of the Haida Gwaii archipelago off the northern coast of British Columbia.

I catch my breath as Ocean House comes into view. It’s magnificent: an elegant two-storey resort floating like a mirage in a secluded cove. Once a high-end fishing lodge, Ocean House has been extensively remodelled; we are not here to chase

salmon, but to immerse ourselves in Haida culture.

Crossing the dock to the lodge, I enter an exotic world. It’s comfortable and elegant, decorated in subdued greys. But most striking is the pervading Indigenous theme. Impressive masks, paintings, photos and totems are everywhere. The lodge immerses guests in the culture of the Haida First Nation, which owns and operates the resort.

We’re led to buffet lunch in the dining room. I sit with Yvonne, from Calgary, and her daughter Kim from Toronto, and savour eggs Benedict with salmon as we are introduced to the lodge. Jaylene, a young Haida woman, sings a welcome song, while beating her grandmother’s 70-year-old drum. I don’t understand the Haida lyrics, but I’m captivated.

Exploring on the way to my room, one of 12 comfortable guest suites, I find everything modern and spacious. A large

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lounge features grand views, a well-stocked bar and a fireplace. A library and a spa, steam room and sauna beckon.

Later, outfitted with rubber boots and waterproof clothing, we clamber aboard two boats and set off on the first of our daily tours. We motor into a seascape of twisting bays and fjords, all enshrouded in an ephemeral mist. We see no clear cuts, no fish farms, no sign of humans. It is remote, soothing and totally captivating.

Coho salmon occasionally break the surface, and we hope to see orca and humpback whales, seals, sea lions, porpoises and puffins.

Because of its isolation, Haida Gwaii has developed unique flora and fauna and earned the name “Galapagos of the North.”

At an isolated bay, Jaylene, our guide, leads us into a primal, dark rainforest. Following a trail marked by white clam shells, we enter an enchanted realm. Generous rainfall makes the old-growth forest rich, green and soft, all carpeted in deep moss. Every fallen tree is a nursery log with new growth sprouting along its length like a Mohawk haircut.

Jaylene points to a cedar tree with a strip of bark removed, and says, “My ancestors harvested cedar sustainably from these ‘culturally modified trees’ for centuries.”

Enveloped in the deep greenery I understand why the Haida believe in spirits and supernatural creatures.

That evening, we sit down to a dinner suitable for the most selective epicurean. An amuse-bouche of scallops is followed by a main course of salmon with razor clam fritters and an elegant panna cotta. We savour the dishes, sip wine and feast on views of the bay.

Chef Brodi Swanson explains that he loves to prepare freshly caught seafood like salmon, halibut and his favourite — razor

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Once a high-end fishing lodge, Ocean House has been extensively remodelled; we are not here to chase salmon, but to immerse ourselves in Haida culture. clams. He learned his culinary skills the Haida way rather than through culinary schools.

“I recognized cooking was my career when as an eight-year old I watched cooking shows instead of cartoons,” he says. His parents and elders encouraged him and he received extensive mentoring.

The next morning, I meet artist-in-residence Marilyn McKee, a Haida of the Eagle and Hummingbird clans, and a jeweller and painter. In the artist’s workshop, surrounded by jewellery-making tools, masks and a glorious full-length white button blanket, she patiently teaches me how to hammer and bend a piece of copper into a bracelet.

Later, we boat to a quiet cove, enter an old-growth forest and explore the abandoned village of Ts’aa.ahl, once home to 37 houses and a population of 500. Now, it is moss-covered and decaying. Suddenly, through the trees, a 40-foot totem appears, gray and weathered but still vertical. Jaylene says

BuSineSS COmmunity AnnOunCement

the 250-year-old totem was the house pole for a six-beam longhouse. She points to a chief carved near the top with three watchmen above him. A bear sits at the bottom.

Later, we see another standing totem pole. It is weathered with salal growing on some of the carved figures. Many more poles and house beams, often difficult to distinguish, lie on the forest floor covered with moss. How sad, I muse, that a thriving village could suffer so badly it would be abandoned. Spirits and ghosts walk with us.

Later, back at the floating lodge, we relish another gourmet dinner then retire to the library to watch a video of how the Haida repatriated ancestral remains and artifacts from the Field Museum in Chicago. Few eyes are dry by the end.

The next day, six guests take an optional tour: a floatplane carries them to SGang Gwaay, aka Ninstints, an abandoned Haida Watchman village in Gwaii Haanas National Park. Upon their return, we sip cocktails at the bar while they relate how emotional it was to walk among numerous decaying and fallen totems. They are excited, however, to describe the three orcas that surfaced and swam near them, their large dorsal fins rising and falling in the water, as the guests motored by in a Zodiac.

On the last afternoon, while others swim and balance on stand-up paddleboards, I paddle a kayak down the sound. Soon islands hide the resort and I’m alone, floating in this mystical place of legends, spirits and supernatural creatures.

Boarding the chopper next day, I am sad to leave, but pleased the Haida have raised Indigenous tourism to a lofty new level.

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The lounge in Bacchus at the Wedgewood Hotel and Spa in Vancouver.

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In the lap of luxury The “five Cs” — charm, courtesy, character, cuisine and calm — at two Relais & Chateaux hotels

BY SUSAN LUNDY

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, BC. He tells the story with the same exuberance and charm exhibited while showing me around the 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 & Château properties, and I set out this summer to experience two of them. And while the Wickaninnish Inn and the Wedgewood Hotel & Spa 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

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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, offered consistently high standards.

Decades 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 common 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 to take shape, but before Charles could set planning in motion he needed 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 heavilyaccented 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 much 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 in 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 our beautiful 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 the brand new wine cellar and tasting room to the remote-controlled curtain above the bathtub in our 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, and served in a spectacular, ocean-edged, art-infused room with floor-to-ceiling

built for life, Built for beauty established in 1980

View from The Pointe Restaurant at the Wickaninnish in Tofino. windows. This is the wild west coast at its very finest.

In a seemingly different experience, the Wedgewood Hotel & Spa 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 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-

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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.” 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 was definitely wonderful.

While the Wedgewood easily expresses all of the Relais & Châteaux’s five Cs, we were almost speechless at the level of service (courtesy) provided by the 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.”

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He adds, “But, I [also have to mention] the cuisine in Bacchus that 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 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

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A COLLECTION OF ALL THINGS ARTSY AND FUN HAPPENING IN VICTORIA THIS OCTOBER AND NOVEMBER. ENJOY A LARGER-THAN-LIFE FOLK SINGER, A DRAMATIC CELEBRATION OF LEONARD COHEN, BEETHOVEN’S ONLY OPERA, TWO MUSICALS AND A FINE ARTS EXHIBITION.

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PHOTO BY MARC MONTPLAISIR

Dance Me: coming to the Royal Theatre.

A UNIQUE TRIBUTE TO LEONARD COHEN

DANCE ME LES BALLETS JAZZ DE MONTREAL CELEBRATES LEONARD COHEN NOVEMBER 16-17

M

ONTREAL’S most esteemed ballet company pays tribute to that city’s most globally cherished son with Dance Me, Les Ballets Jazz de Montreal’s exploration of the legacy of Leonard Cohen.

“Cohen was such an exceptional artist and when he died, Montreal celebrated his memory in many ways,” says Louis Robitaille, artistic director of BJM. “I almost thought they were going to rename the city after him!”

For his part, Robitaille has been overseeing a special tribute to Cohen, a dance spectacular that began preparations a few years before the iconic poet and performer’s sudden death in 2016. Dance Me premiered last December and has consistently elicited rhapsodic responses from national and international audiences.

About 100 performances all around the world are booked next year and Robitaille expects that they will be including the show in BJM’s repertoire for a decade. “Everywhere we go it sells out weeks in advance … and the reaction to the work is unprecedented,” he notes. “This is the biggest and most elaborate production in the 45-year history of BJM.” Featuring 17 songs in five separate choreographies that express the full arc of Cohen’s life, Dance Me was forged in collaboration with Cohen himself, who wanted the show to be more creative than just a “greatest hits” compilation. Aside from dramatic video projections, two of the songs are performed live on stage, and 1000 Kisses Deep features not the song but a recording of Cohen reciting the lyrics.

BJM is renowned for its joyful athleticism and it will be fascinating to see that vibrant dance aesthetic interpreting songs that can be solemn and introspective.

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October 30—November 25, 2018

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Dance Me, presented by Les Ballets Jazz de Montreal, pays tribute to Leonard Cohen at the Royal Theatre, November 16-17.

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Irish Mythen plays two shows in Victoria this October.

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“It was about finding songs that were lyrical and had lots of rhythm to inspire the dancers,” says Robitaille.

Performing November 16-17 at the Royal Theatre. For tickets, call 250-386-6121.

BIG PRESENCE, BIGGER HEART IRISH MYTHEN BIG-LUNGED FOLK SINGER OCTOBER 26 / OCTOBER 28

You know an artist has won over the crowd when she gets a standing ovation in the middle of her performance. That happened to Irish Mythen at the recent Island MusicFest in Courtenay, where the five-foot-nothing performer was standing tall as one of the “buzz acts” at the popular festival.

The Maritimes-based Mythen — she moved here from Ireland in 2007 — is a well-travelled troubadour who has taken her larger-than-life solo act from the Sydney Opera House to the muddy fields at Glastonbury where she performed for over 100,000 people. “It was blood, sweat and tears for 10 years, but my career has really been taking off lately,” says Mythen. Despite writing socially conscious songs, she insists she’s not a singersongwriter.

“I’m an entertainer, and it’s all about connecting with the audience,” says Mythen, who never uses a set list, preferring to play off the mood of the crowd.

She’s in the tradition of Irish storytellers, and loquaciously introduces her songs — “like the trailer for a movie,” as she

puts it. Often outspoken and loud, the charismatic Mythen is impossible to ignore … or forget.

“The market is flooded with dainty-voiced female singers and I’m not one of those,” she chuckles. “Some people get a bit of whiplash when I start to perform.”

But the large-lunged, protest-minded Mythen can also turn around and sing 55 Years, a tender heartbreaker about an old man she met, recently a widower, who was suddenly sleeping alone after more than a half century of marriage. Don’t miss her Victoria debut!

Performing October 26 at the First Church of Christ, Scientist, 1205 Pandora Ave., and October 28 in the lounge at Oak Bay Recreation Centre, 1975 Bee Street.

IN LOVE WITH LANDSCAPE KEN FAULKS ART EXHIBITION AT WEST END GALLERY OCTOBER 20 TO NOVEMBER 1

Victoria-born artist Ken Faulks loves the landscapes of BC and Alberta, and his luminous oil-on-board paintings show a rich colour sense and a sharp eye for the rhythms and textures of the natural world.

Originally a commercial artist who worked on everything from book covers to murals, Faulks got pulled into the world of plein air painting in 1989. Executed outdoors and typically consisting of oils daubed on a small wood panel, plein air offers the virtues of portability and spontaneity. It can be a very social

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experience as well: Faulks is a member of the Al Frescoes, a large and informal gang of artists who meet on Fridays for their own lively paint-in.

“There’s no rules and no egos … it’s just great,” laughs Faulks, a man who gives every indication of deeply enjoying what he does for a living.

Currently preparing for his fifth solo exhibition at West End Gallery, Faulks expects to be hanging six plein air works, as well as a dozen larger oils composed in his studio.

Although most obviously influenced by European and American Impressionists and The Group of Seven, Faulks also takes inspiration from less obvious sources, including the abstractions of Jack Shadbolt and Jean-Paul Riopelle.

“Whether it’s the cubism of Picasso or the design of a candy bar wrapper, they are all visual ideas and they can all influence you,” notes Faulks, whose keenly observed paintings have ended up in collections as far away as Japan and England.

Showing from October 20 to November 1 at 1203 Broad Street. For information, see West End Gallery.

BEETHOVEN GOES TO THE OPERA

FIDELIO POV SEASON OPENER (BEETHOVEN’S ONLY OPERA) OCTOBER 11-21 Beethoven only wrote one opera, but it certainly left its mark. Rated by the critics as one of his greatest musical

triumphs, Fidelio is considered on par with his Ninth Symphony and Missa solemnis.

“The music is inspired and glorious and monumental,” agrees Timothy Vernon, artistic director of Pacific Opera Victoria.

The opera addresses big themes of justice and freedom, of heroism and oppression; it was Beethoven’s response to the turbulent European politics of 200 years ago. The simple plot features a woman who risks her life to save her husband, a political prisoner facing death in prison. Sometimes described as an oratorio more than an opera, Fidelio lacks certain aspects of the melodramatic storytelling typical of the genre.

“The work needs help,” admits Vernon. “Beethoven wasn’t a ‘smell of the greasepaint’ kind of a guy … but he was a profound musician and his themes about the mistreatment of human beings will never become dated.”

Fidelio was last undertaken by POV in 1988. Filmed by PBS, the show became a prizewinner — and a landmark for POV. “This production will focus more on the issues and less on the political specifics about a prison in Spain,” explains Vernon.

“There will also be a sense of malign spying,” he adds, making a comparison to life under East Germany’s notorious Stasi regime.

Ultimately, though, the brilliant and demanding music carries the day.

“Fidelio is challenging to sing because Beethoven wrote for the voice as for a musical instrument and it’s physically hard,” notes Vernon. “It’s vocal athleticism . . . plus a bit of weightlifting,” he quips.

Playing from October 11-21 at the Royal Theatre.

For tickets, call 250-386-6121.

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Scene from Fidelio — Pacific Opera Victoria’s season opener.

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December 28, 29 & 30, 2018

Carmina Burana

Photo: Derek Ford

March 5 & 6, 2019

McPherson Playhouse Oct 26 & 27 at 7:30 pm | Oct 28 at 2:00 pm Tickets: balletvictoria.ca • 250-386-6121

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Alice in Wonderland May 17 & 18, 2019

NO SLEEPING ON THIS JOB!

THE DROWSY CHAPERONE PHOENIX THEATRE DOES CANADIAN-MADE BROADWAY MUSICAL (WON FIVE TONY AWARDS!) NOVEMBER 8-24 The Drowsy Chaperone, an affectionate and hugely entertaining spoof of classic musicals, was initially written as a lark for a wedding stag party. A more elaborate version created a stir on the Fringe Festival circuit, and this made-in-Canada charmer ultimately got to Broadway — where it won five Tonys.

“It’s a fun pastiche and the music is lovely as well,” says nationally renowned director-choreographer Jacques Lemay, who is helming the upcoming production at UVic’s Phoenix Theatre. (The Victoria-based Lemay also worked on the great Langham Court production in 2012.)

The play opens with a man in a chair who puts on his favourite LP, a fictitious 1928 musical called The Drowsy Chaperone. As the music starts his shabby apartment is transformed as 17 characters come to life: it’s the eve of a wedding and movie stars, two gangsters posing as pastry chefs, a dim-bulb hostess, a thoroughly incompetent best man and a drunken chaperone are caught up in farcical events.

The madcap action is filtered through an ingenious narrative framework that simultaneously winks at the tropes of the musical genre while giving the audience great laughs and show-stopping production numbers. According to Lemay the students have a 10-week rehearsal process, which will give them

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sufficient time to master Drowsy’s acting, choreographic and musical challenges.

“We’ll be studying two or three musicals as part of their research,” adds Lemay, who wants the students to understand the genre to better create aptly stylized performances.

Running from November 8-24 at UVic’s Phoenix Theatre.

For tickets, call 250-721-8000.

REVISITING A BROADWAY CLASSIC RENT VOS DOES THE FAMED BROADWAY MUSICAL NOVEMBER 23 TO DECEMBER 2

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Thursday 22 November 2018, from 6:00 until 9:00pm at 3475 Ripon Rd in Oak Bay

Tickets: $50

For more information or to purchase tickets, call 778-426-0506, visit www.vtra.ca, e-mail contact@ vtra.ca 138

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Although Canadian born, Doug Crockett grew up in the United States and eventually found himself in LA with dreams of being an actor. He did get work at Paramount Studios — but as a movie publicist.

After retiring, he found his way to Victoria in 2011 and soon began acting and directing for Four Seasons, Langham Court and Victoria Operatic Society (he’s currently the VOS vice president). When VOS decided to mount Rent — the iconic, Tony-winning rock musical that reimagined Puccini’s La Bohème set in NYC during the AIDS crisis — Crockett initially drew back.

“I lost a lot of colleagues and friends to AIDS in the ‘80s and ‘90s and I was afraid it would be traumatizing,” he admits. “But then I realized that I had a lot to offer as the director … that there were a lot of things I could impart to a young cast.”

According to Crockett, AIDS was still a death sentence when Rent opened in 1996, adding urgency to its vivid portrait of artists struggling to be true to their dreams in a demimonde of poverty, drag queens and gay defiance.

“Rent is about hope, the will to believe in oneself and making the most out of each day,” says Crockett. “For young people, especially young artists, it still resonates.”

There were 98 people who auditioned, and Crockett says he has ended up with an “amazing” 20-member cast.

“That’s 90 per cent of my work done,” he adds. “I just have to get them to really bond to best get the story across.”

Running from November 23 to December 2. For tickets, call 250-386-6121.

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SECRETS&LIVES

““I believe that tattoos are a way to express, artistically, something that has special meaning and importance to one’s personality. Family is so important to me and this is why I’ve chosen to have my tattoos represent that.”

Tattoo You Ink tells the story of Orian Construction’s Dorian Jeck

BY ERIN MCPHEE | PHOTOS BY DON DENTON

T

HEY TELL countless important stories.

Creeping along his arms and down his torso, Dorian Jeck’s colourful, interwoven tapestry of tattoos chronicle all that is important to the 43-year-old Victoria construction company owner.

Family is the strongest theme. A large tiger speaks not only to the year he was born, but to the birth years of his daughter, Cali, 20, and son, Will, 8, as they coincidentally share the same fierce Chinese zodiac creature. Situated in close proximity is a detailed dragon, there to honour his wife, Dawn, and likewise, a zodiac reference.

Tropical island imagery of a shark, waves and bamboo speak to the Jeck family’s love of Hawaii and its rich traditions. It’s also intended to highlight the growing list of milestones they’ve experienced there. For example, it’s the place where Dorian asked Dawn to marry him in 2008 (Honolulu), and where they got married in 2009 (Kihei). An inked Hawaiian language phrase on his forearm translates to, “Tied fast together, I will cherish your love as a beautiful adornment.’”

Maui is also where the family experienced one of their wildest vacations. While they were unharmed and unaffected for the most part, they were vacationing on Maui in 2011 when a tsunami, triggered by the earthquake in Japan, struck the coastline. Their son Will was a mere eight months old at the time.

“We got a T-shirt for him that said, ‘I survived the tsunami,’” says Dorian.

He adds: “I believe that tattoos are a way to express, artistically, something that has special meaning and importance to one’s personality. Family is so important to me and this is why I’ve chosen to have my tattoos represent that.”

Dorian’s double sleeves of tattoos have been a decade in the making. Over the years, he’s had the majority of them crafted at Victoria’s Empire Tattoo downtown. They’re very much a work in progress and he has a number of ideas he’d like to see executed — a new Jeck family crest on his chest for instance — and others with outlines already in place.

Anxious unless he has one or more small- to large-scale projects on the go, this approach he takes to tattooing, but to his home in Cordova Bay. According to Dorian, who launched Orian Construction, a professional home building and renovation company, four years ago, a carpenter’s work is never done.

“A carpenter’s home always has projects … multiple,” he says.

After moving into what he describes as their family’s “forever home,” six years ago, Dorian spent the first four renovating it. Today, it’s not uncommon for him to have a handful of minor projects on the go. That said, he always knows when it’s time to wrap things up and move on, thanks to some gentle encouragement from Dawn.

“She’ll get fed up with them and say, ‘Can you please finish one?’ So then I’ll bring the guys in,” he laughs.

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Builder Dorian Jeck, owner of Orian Construction, in his home.

Dawn’s opinion is definitely one Dorian holds in high regard, both personally and professionally, and she’s been part of Orian Construction since its launch in 2014.

“She’s been a huge support in the success of my company,” says Dorian.

A licensed plumber and gas fitter, Dawn initially provided those services to Orian Construction projects. But now, due to the extensive growth of the company, she manages the books.

“She knows the business well, being a tradesperson,” says Dorian.

Dawn is incredibly proud of her husband for taking such a big leap and deciding to start his own company.

“I knew he could do it,” she said. “He hemmed and hawed for a couple years and I finally said, ‘You’ve got to

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do this. What’s holding you back? Let’s do it. I’m here to support you.’ He’s been successful and I knew he would be.”

Dawn isn’t the only family member who lends a hand to the company. Daughter Cali regularly helped in the office before heading off to study nursing in Calgary this fall, and Will loves going on what he refers to as “dad van rides,” joining Dorian at job sites or client meetings.

When not at work, a favourite Jeck family activity is beachcombing at Cordova Bay Beach, walking along the sandbars that emerge at low tide, collecting shells and rocks, and monitoring the comings and goings of sea life in tide pools.

Dorian is pleased his son shares his passion for coastal living.

“I’m a real islander,” he says, recalling the majority of his childhood spent running wild with his identical twin brother, Max, on a Gabriola Island acreage, complete with chickens, peacocks, geese, dogs, cats and even a parrot.

“It was great, it was growing up with a best friend,” says Dorian. “You had someone to play with all the time. We were always in the woods.”

The summer the twins were 10 years old, they worked tirelessly to build an extensive village out of scavenged wood, interconnecting a series of rustic buildings and forts with catwalks some 15 feet up through the trees. They went so far as to build a bridge to an island in the centre of the family pond.

Lumber and building materials were always easy to come by as the boys’ parents ran a busy wood and furniture manufacturing business on the property.

“I didn’t grow to the point where I’m off the tools. I’ve still got my finger on the pulse and I’m in there with the guys getting dirty.”

“He was a busy guy,” Dorian says of his father, who also worked as a shipwright in Silva Bay. Those early experiences led to Dorian and his brother’s passion for the construction trade, in which both have been immersed professionally since their teenage years. Prior to launching Orian Construction, Dorian spent 13 years working for Max at his Victoria-based custom homes and renovation company, Maximilian Huxley Construction.

Asked what he attributes to Orian Construction’s burgeoning success, Dorian credits his hands-on approach.

“I didn’t grow to the point where I’m off the tools. I’ve still got my finger on the pulse and I’m in there with the guys getting dirty,” he says.

“It’s the best job in the world,” he adds.

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BEHINDTHESTORY

Follow Boulevard Magazine on Instagram, where we love to share our journey of creation. Watch for behind-the-scenes images, sneak peaks of upcoming features and lots of additional content.

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Photo by Don Denton

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