Boulevard Magazine, Victoria, Dec 2018/Jan 2019

DECEMBER | JANUARY 2018/19

LIFE AT ITS FINEST

CATCHING LIGHT The season to shine

#SWEETSTAGRAM Picture-perfect desserts to savour and share

HEARTH & HOME Cosy, farmhouse vibe in a Peninsula beauty

THE WISH LIST A guide to holiday gift giving

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CONTENTS 54

30 FEATURES

On the Cover Photo by Lia Crowe Sparkle and Shine Model Shirin Purewal is seen on location at the Roundhouse Marketplace, wearing holiday fashion certain to add glimmer and glitz to the season.

Story by Jen Clark

26 DESIGNER WISH LIST

48 CATCHING LIGHT

A guide to holiday gift giving

By Janice Jefferson

Sparkle and shine this holiday season

By Jen Clark

30 HEARTH & HOME

Cosy farmhouse vibe in stunning Peninsula home

By Angela Cowan

54 #SWEETSTAGRAM

Picture-perfect desserts to savour and share

By Jane Zatylny

42 FLIGHT OF THE MONARCH FASHION

48

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Tony and Karen Martin’s furnishings store takes off

By Tess van Straaten

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78 IT’S A WRAP!

Lettuce cups are the perfect vehicle to carry fabulous appetizer flavours

By Chef Heidi Fink

78

22

48

DEPARTMENTS

8

OUR CONTRIBUTORS

22 inspiredPEOPLE

100 FRONT ROW

14

EDITOR’S LETTER

What’s on this Month

The Gift of Togetherness

Showtime

Tony James

By Robert Moyes

110 SECRETS & LIVES

16

inspiredSTYLE

Aidan Henry

By Lia Crowe

18

inspiredHEALTH

Mead for the Ages

By Pamela Durkin

By Angela Cowan

88 TRAVEL FAR Satisfaction!

Saint Vincent and

the Grenadines

By Bruce Sach

94 TRAVEL NEAR

Breaking Bad meets Mad Men: Michael Kuzyk

By Erin McPhee

146 BEHIND THE STORY

By Lia Crowe

Top of the World Whistler

By Susan Lundy

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OURCONTRIBUTORS

JEN CLARK MAKEUP ARTIST: CATCHING LIGHT

PAGE 48

“This time around I wanted to be sure the makeup would look great for black-and-white photography, but also translate if we chose to print in colour.

Imperfect lines and tarnished shades of copper and oxidized gold suggest that the model, Shirin, has been up all night and is now rolling into the wee hours of the morning, where she weaves her magic that sparkles and illuminates for this holiday season.” Jen is a Victoria-based makeup artist.

V I C T O R I A L I F E AT I T S F I N E S T D E C E M B E R 2 0 1 8 /J A N U A R Y 2 0 1 9

PUBLISHER Mario Gedicke

250.891.5627

ANGELA COWAN WRITER: HEARTH AND HOME

PAGE 30

LIA CROWE PHOTOGRAPHER: SHOWTIME

PAGE 22

DON DENTON BOULEVARD PHOTOGRAPHER: IT’S A WRAP!

PAGE 78

“Dan and Karalyn’s house is gorgeous, not the least because of its traditional farmhouse design, but my absolute favourite feature is a hidden entrance in the under-stairs closet that leads to their daughters’ hideaway. A custom Narnia closet!”

Angela Cowan is a freelance writer and editor who contributes regularly to Boulevard Magazine. Find her on Twitter @angela_m_cowan

“It was a real pleasure photographing Tony James for for three reasons. One: shortly after we started shooting, we were invited up to the rooftop adjacent to The Livet. Two: as soon as we got up there the clouds parted and glorious evening light filtered in.

Three: Tony is a real pro who lights up in front of the camera; he just has that ‘it’ factor.” Lia is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

“Lettuce is one of the most basic foods we use — usually just a green leaf. Wrap it around a topping and it becomes so much more. This issue’s food shoot was an introduction to the many flavour possibilities of that simple leaf and a variety of fillings.” Don has photographed numerous highprofile events, including the Olympics, World Hockey Championships and a Royal wedding.

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, Bruce Sach, Tess van Straaten, Jane Zatylny

CONTRIBUTING Lia Crowe, Don Denton,

PHOTOGRAPHERS Geoff Hobson

CIRCULATION & Marilou Pasion

DISTRIBUTION 604.542.7411 TRENDING ONLINE:

View Boulevard’s Fashion Friday

www.vicnews.com/life Any device. Any time.

DECEMBER | JANUARY 2018/19

LIFE AT ITS FINEST

CATCHING LIGHT

HEIDI FINK WRITER: IT’S A WRAP!

PAGE 78

JANICE JEFFERSON WRITER: DESIGNER WISH LIST

“Surprisingly, my favourite thing about the story on lettuce wraps in this edition of Boulevard was the gourmet salad left over from the photo shoot that I ate for days! An unexpected bonus, but so satisfying.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

“As a designer, I love to give back to designers when I can and what better a time than the season of gift giving. For this issue I have curated a collection from local shops and designers for your enjoyment.” Janice is an interior designer who creates well-functioning spaces with an eyecatching mix of playfulness and refinement.

The season to shine

#SWEETSTAGRAM Picture-perfect desserts to savour and share

HEARTH & HOME Cosy, farmhouse vibe in a Peninsula beauty

THE WISH LIST A guide to holiday gift giving

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

PAGE 26 Victoria Boulevard® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication.

Printed in Canada.

Canada Publications Mail Product Sales Agreement #42109519.

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OURCONTRIBUTORS

ERIN MCPHEE

ROBERT MOYES

GEOFF HOBSON

WRITER: BREAKING BAD MEETS MAD MEN

WRITER: FRONT ROW

PHOTOGRAPHER: HEARTH AND HOME

PAGE 100

PAGE 30

PAGE 110

“I loved hearing about Category 12 Brewing co-owner and head brewer Michael Kuzyk’s journey from the science world — he has a PhD! — to deciding to open a craft brewery. It’s an inspiring story that proves it’s possible to pursue your passion professionally, although it may require a leap of faith to get it right.” New Brunswickborn and a longtime Vancouverite, Erin is a professional communicator and awardwinning writer currently getting to know Victoria.

“This is a collection of all things artsy, fun and spectacular happening in Victoria this December and January. Savour a sumptuous touring production of The King and I, stomp your feet to the Celtic doublepunch of Ashley MacIsaac and Quinn Bachand, or take a deep dive into the world that shaped the music of J.S. Bach.” A born and bred Victoria native, Robert Moyes is a longtime freelancer and editor whose main focus these days is arts journalism.

BRUCE SACH

TESS VAN STRAATEN

WRITER: SATISFACTION

WRITER: FLIGHT OF THE MONARCH

PAGE 88

“My interest in Saint Vincent and the Grenadines began after my first trip to the Caribbean — to Grenada. My plan now is to research one Caribbean paradise at a time.

To quote Frank Sinatra: ‘The best is yet to come!’” Bruce is a freelance writer who was born and raised on the Prairies.

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“This home is a truly hidden gem of Victoria.

It has a sprawling farmland feel with modern touches throughout the home, and endless viewers out each window.” Born and raised in Victoria, Geoff has developed his passion for architectural and outdoor photography over the last two decades.

JANE ZATYLNY WRITER: #SWEETSTAGRAM

PAGE 54

PAGE 42

“Interviewing Aussie expat Tony Martin of Monarch Furnishings and his wife Karen brought back fond memories of when I lived in Australia. For those Down Under, Indonesia’s a popular travel destination and I fell in love with the furniture there. We couldn’t bring any home, but I still use the woven wooden place mats we got when my son was a toddler.” 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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“I recently decided to reduce my sugar intake, so I was a little concerned that an assignment about desserts might be a bit challenging for me. But my takeaway from my ‘research’ is that desserts made from the very best ingredients are well worth the occasional indulgence.” Jane is a longtime writer, editor and communications professional.

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EDITOR’SLETTER

The gift of togetherness

BY SUSAN LUNDY

I

PHOTO BY LIA CROWE

of shopping, I have found joy in finding the WAS fine until a week perfect gift for those I love. And I really had before Christmas when to grapple with the fact that “love” and “gift “mother guilt” seeped in. giving” are not necessarily intertwined. There This was the year we are ways in which I can express my love decided that giving gifts without giving a gift. But it was a tough one. at Christmas placed too In the end, it all worked out. We set new much pressure on our combined family traditions — a long family walk during the that includes four 20-something offspring time we usually open gifts — and really (and their partners), none of whom could revelled in each other’s company. We reafford the money to buy gifts or the time to discovered the “gift” of togetherness, which create them. is what the season is all about.

Over the years, we’d tried many In this issue of Boulevard, you’ll find lots scenarios: secondhand gifts; handmade of fodder for the season, including gift-giving gifts; small gifts under $25. But it never ideas, options for cooking up a seasonal really worked. Everyone still spent storm, things to do and see, and gorgeous too much time stressing about finding fashion to wear. everyone the perfect present.

For those of you who need a little nudge As for us — already bringing in two of with gift ideas, we’ve gathered up a selection our kids from New York City amid Airline of beautiful local items to set your mind in Unappreciation Week and one each from gift-giving motion. Also check out all our Victoria and Vancouver, plus stocking the fridge and liquor cabinet and preparing for an influx of six or so young wonderful advertisers throughout these pages for all things trendy and topnotch. adults — by the time the holiday arrived, we’d already sprung a bit of Sweet, savoury and picture-perfect is another theme in this issue pocket cash. So last year we decide to do a gift-less Christmas. of Boulevard. In our feature story — #sweetstagram — we present “Let us know how that goes,” said a few of our friends, trying to desserts so gorgeous, you’ll want to photograph and post before look skeptical instead of envious. digging in. To counter all that sweet, Chef Heidi Fink offers ideas Our kids were relieved; I was relieved. But my husband was for lettuce-wrapped appetizers that hit all anxious. Bruce loves everything the spots in taste, but won’t bust the belt.

I, on the other hand, dread about gift-giving, from browsing and Front Row has some ideas for cultural purchasing, to walking around the any form of shopping — from escape — and speaking of escapism — our city with bundles of bags. And after Travel Far story takes readers on a grand groceries to socks — and my every shopping excursion, he happily tour of the beautiful and exclusive islands brings out rolls of wrapping paper and gift-wrapped parcels tend to of Saint Vincent and the Grenadines. ribbon, carefully snipping and scotchtaping precision-wrapped boxes, and look as though they’ve travelled Discover the snow-capped peaks at Whistler in our Travel Near story and on even creatively decorating the parcel from China and been opened and the journey to better health, writer Pamela tags. For him and for many people, Durkin describes the benefits of drinking this is a joyous part of the season. resealed at customs. mead. I can’t think of a better way to “get I, on the other hand, dread any form of shopping — from groceries to socks — and my gift-wrapped parcels healthy.”

Looking for something to wear? The Boulevard fashion team tend to look as though they’ve travelled from China and been opened has you covered. Enjoy sparkling fashions, spectacularly captured at and resealed at customs. the Roundhouse Marketplace by photographer Lia Crowe.

But as December rolled along last year, we started to love the Finally, tour a cosy and beautiful Saanich Peninsula farmhouselack of holiday chaos in our lives. We discovered that with the extra time, it was easier to embrace the festive spirit. We went to seasonal style home, and meet Inspired Style subject Aidan Henry, “mad scientist” Michael Kuzyk and Tony and Karen Martin of Monarch shows; we drove around and looked at holiday light displays. We Furnishings. drank mulled wine and hosted a party. We even worked at a food We wish our readers all the joy of the season and a wondrous bank and helped deliver holiday hampers to people in need. journey into the next year. Our hope is that you find peace, love and And everything took place without the cloud of anxiety which health — not to mention stress-free shopping excursions. (for me, anyway) hovers above holiday shopping expeditions.

However, about a week before the big day, I realized with growing Susan Lundy has been writing stories since she was six years anxiety that this would be the first time in my daughters’ lives that I old. She has a degree in creative writing from the University of hadn’t given them gifts at Christmastime. Even when I was singleVictoria and, after working for many years as an award-winning mothering it with no dollars to spare, I scraped together gifts for my journalist, is now a magazine editor, author and freelance writer. girls. I felt a bit of sadness too because, despite my general dislike 14

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LIGHTING FOR ANY SETTING

V I C TO R I A

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The Brighter Side of Lighting

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inspired STYLE

with

Aidan Henry OWNER AND CREATIVE DIRECTOR OF BRINK EVENTS

BY LIA CROWE

CLOTHES/ GROOMING

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FAVOURITE DENIM, BRAND AND CUT: Diesel. CURRENT GO-TO CLOTHING ITEM: Bow tie. BEST NEW PURCHASE: Sport coat. ACCESSORY YOU SPEND THE MOST MONEY ON: Watch.

FAVOURITE WORK TOOL: Notepad.

SUNGLASSES: Tom Ford.

NECESSARY INDULGENCE: Pocket squares.

A

SMALL-TOWN boy from Campbell River with a big imagination and limitless creativity, Aidan Henry is driven by a love of creating unique events with moments that will be remembered for a lifetime.

“The basic root of why I do what I do is to create these moments for people. At the end of people’s lives, they may not remember much from their day-today life 20 to 30 years ago, but they are going to remember a few [significant] moments. And a lot of those moments are typically from events. We do a lot of unique events and create experiences that are enchanting, whimsical and a little bit different — we don’t do the status quo,” says Aidan.

With a Bachelors of Commerce degree from the University of Victoria, Aidan first worked in digital marketing.

“At the age of 29, I had to do some soul searching. In digital marketing, I didn’t feel like I was being overly creative; I wasn’t really making a difference. So I did some career testing and the number one career match for me was event planning. I always knew that I loved hosting parties and seeing people have fun. So I started Brink in 2011 — I threw myself into the deep end and learned how to swim.”

Asked what innate quality has led to his success, he says, “I’m a little bit of a control freak. You can’t have even one thing go wrong in event design because it can throw the whole thing off and you don’t get a second chance. At Brink, we come up with a concept and follow it all the way through to execution. I think that things can get lost in the mix if you hand it over to someone else and don’t see it through to the end.”

So what ingredients make those magic moments?

“People are really busy these days — on their phones, always thinking about work. Life is cluttered. What I want to do is create a moment, three hours even, where people can just disconnect from all that stuff. Instead, they’re trying really great food, trying a cocktail, seeing beautiful flowers, hearing great music and it’s real — it’s tangible. It’s important to me because I think people need that and deserve that.”

Outside of work Aidan is passionate about charity and giving back.

“I feel that I’m very fortunate, so I give back quite a bit. I love volunteering, whether it’s at Our Place (where I usually volunteer at least once a week) or a few other different places around town. And a big part of my work is organizing charity galas.”

When it comes to good style for Aidan, clothing has to be properly fitted and have a bit of pop.

“I wouldn’t go so far to say that I’m a peacock, but I like colours — things that pop — a little bit of something different to catch your eye.”

READING MATERIAL

WHAT DO YOU READ ONLINE FOR STYLE: PartySlate. FAVE PRINT MAGAZINE: BizBash.

COFFEE TABLE PHOTOGRAPHY BOOK: It’s My Party by Joe Mineo.

FAVOURITE BOOK OF ALL TIME: Rework by Jason Fried

STYLE INSPIRATION / LIFE

and David Heinemeier Hansson.

STYLE ICON: Conor McGregor.

FAVOURITE ARTIST: Salvador Dali.

FAVOURITE FASHION DESIGNER OR BRAND: Dolce & Gabbana. FAVOURITE MUSICIAN OR BAND: Red Hot Chili Peppers. ERA OF TIME THAT INSPIRES YOUR STYLE: ’90s rock. FILM OR TV SHOW THAT INSPIRES YOUR STYLE OR THAT YOU JUST LOVE THE STYLE OF: Fight Club. FAVOURITE LOCAL RESTAURANT: ll Terrazzo. FAVOURITE COCKTAIL/WINE: Bourbon Sour.

FAVOURITE FLOWER: Calla lily. FAVOURITE CITY TO VISIT: New York City. FAVOURITE HOTEL: Fairmont Hotels. FAVOURITE APP: Headspace. FAVOURITE PLACE IN THE WHOLE WORLD: Hawaii.

inspiredHEALTH HEALTH inspired

Mead for the ages “Nectar of the Gods” is a healthy choice

BY PAMELA DURKIN | P H OTO S BY D O N D E N TO N

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Mead’s history is as rich as its flavour, and savvy modern consumers seeking new taste sensations that are healthy and environmentally friendly have sparked a renewed interest in the age-old brew.

M

EAD IS the oldest alcoholic beverage known to humankind, predating both beer and wine. Throughout history it has been reputed to prolong life, enhance fertility and bestow strength.

Also known as “honey-wine,” mead’s history is as rich as its flavour, and savvy modern consumers seeking new taste sensations that are healthy and environmentally friendly have sparked a renewed interest in the age-old brew.

History lesson As long as there have been bees and honey, there has been mead. In its basic form, mead is simply honey mixed with water and yeast. Historians believe humans were introduced to this intoxicating brew during the Stone Age when, by chance, wild yeast in the air settled into honey that was wet from rain, thereby fermenting the mixture. The drink was then replicated throughout the ages and cultures of the world.

Mead’s vaulted status was indeed widespread and enduring.

The Greeks called it the “nectar of the Gods” and claimed it bestowed virility. In the Middle Ages, the Anglo Saxons were convinced it induced creativity.

Remnants of mead’s mythology survive to this day. The term “honeymoon” comes from the ancient practice of plying newlyweds with mead for one month after their nuptials to ensure fertility and male progeny.

Similarly the word “medicine” is derived from the term for spiced mead — Metheglin. Although Mead’s popularity waxed and waned after the Middle Ages, it is currently experiencing a renaissance. High quality meads are being produced at meaderies across Canada, and several have garnered international acclaim, including some sublime meads from BC. “It’s exciting to see BC meads making such a buzz,” enthuses Emily Vanderschee, co-owner of Kelowna’s Meadow Vista Honey Wines. “We have the most amazing honey here, with lovely fruity notes and a lightness that comes from the diverse plants and flora native to BC. It always helps to start with delicious honey.”

Fine dining establishments have taken note of the “buzz,” and several of BC’s favourite foodie haunts — including Victoria’s

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BeLove, Sooke’s Harbour House and the Okanagan’s elegant Sparkling Hill Resort — now include mead on their menus.

“Our guests are intrigued to try mead and pleasantly surprised by the sophistication it offers,” notes Sooke Harbour House sommelier Jess Howard.

And it seems upscale diners aren’t the only ones getting acquainted with mead’s delightful flavour—according to the BC Liquor Distribution Branch, there has been a significant increase in the volume of mead sold in government liquor stores since 2014.

To your health There are some compelling reasons to give mead a try. Scientists have discovered that honey, mead’s main ingredient, is loaded with compounds that offer some amazing health benefits. For instance, recent research has shown that chrysin, a flavonoid found in abundance in honey, has the ability to inhibit the proliferation of (and induce apoptosis or “cell death”) in — cancer cells.

Chrysin has also been shown to suppress neuroinflammation, which suggests it may be a protective agent for a group of neurodegenerative diseases caused by inflammation.

Honey’s therapeutic edge doesn’t end there. Researchers have also found that the consumption of natural honey reduces cardiovascular risk factors, particularly in individuals who already have an elevated risk for cardiovascular disease.

And for those who suffer from grape wine induced migraines, mead may be the perfect alternative. Many experts believe that it’s a substance in the grape skin that causes migraines in sensitive individuals. One caveat exists, however: mead is an alcoholic beverage, so moderate consumption is key.

Good for the world, too Mead is not only good for you — it’s good for the planet, too. Its production doesn’t require the cultivation of any land, minimizing its environmental impact. Furthermore, by drinking mead, you support bees and the beekeepers who are valiantly trying to keep a threatened honeybee population alive.

“Every bottle of mead we sell supports the bees,” notes Vanderschee.

Why is bee survival so critical?

“We desperately need honeybees to sustain our agriculture,” explains Bob Liptrott, co-owner of Sooke’s award winning Tugwell Creek Honey Farm and Meadery. “One third of all the food we eat requires pollination by bees.”

Culinary pairings Because mead has been around so long and embraced by so many cultures, there are many different types of mead and methods of production. It can be sweet or dry, sparkling or still, fruity or spicy — or not. A basic mead made of honey, water and yeast is called “traditional.” Once a mead-maker begins adding other components, like fruits or herbs, it takes on a different character and variety name.

Worldwide, there are so many varieties of mead it is impossible to make specific suggestions about pairing this beverage with food. The type of honey used to make mead will affect is flavour and aroma. A traditional mead made with buckwheat honey will taste completely different from one made with a milder honey such as orange-blossom or clover.

A good rule of thumb is to ask the mead-maker — who

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knows the characteristics of his product — for pairing suggestions to create the perfect culinary marriage. In general, sweet meads pair beautifully with desserts and cheeses; light, crisp meads enhance salads, seafood and Asian cuisine. Heartier meads, such as Pyment or Metheglin, marry well with ethnic dishes, stews and meats.

Of course, mead, like wine, is not just for drinking. Cooking with the brew imparts enticing flavours to both sweet and savoury dishes.

“We love cooking with mead, and our website is chock-full of recipes that incorporate mead,” says Vanderschee. “Our Mabon Mead, which won an award at the recent World Wine Championships, is amazing for cooking the holiday turkey!”

Chef Thomas Yesdresyski of the Sooke Harbour House also describes mead as a superb culinary muse, noting that he and his team use it in a variety of ways.

Why not fill your kitchen with mead’s marvellous aroma and save a bee by incorporating mead into your culinary repertoire?

To find a mead-maker in your area visit winesofcanada.com/ mead.

COMMON MEAD VARIETIES Traditional: A basic mead made of honey, water and yeast.

Varietal: Similar to traditional mead, but made from honey from a particular flower source (such as clover or blossom honey).

Melomel: Made with the addition of a single fruit or blend of fruits.

Pyment: Made specifically with the addition of grape juice.

Cyser: Made specifically with the addition of apple juice (similar to apple cider).

Metheglin: Made with herbs and spices.

Sack or fortified: Has a higher alcohol content than other meads. (It also contains more honey.)

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The Magic of Christmas A family tradition

December 1 - January 6

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inspired PEOPLE

SHOWTIME

Legend Concert Series creator revels in lifelong love of theatre arts

BY ANGELA COWAN | PHOTOS BY LIA CROWE

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P

ERFORMING artist, executive producer, publicist, director, fundraiser, writer. Tony James has worn a lot of hats in his nearly lifelong career in the arts, having jumped into performing as a child, and he’s never looked back.

“When I was very little, I was an attention seeker.

I was the class clown,” he says with a wry smile. “I remember a teacher telling me, ‘you need to tap into your talents.’”

And so he dabbled with choir, took part in the small shows available through his school, and quickly decided he much preferred the applause to the odd laugh in the classroom followed by the inevitable detention.

It’s a little hard to imagine the serious, focussed man sitting before me as a rambunctious youngster, but the stage presence that simmers below the surface is impossible to deny.

Those first forays into performing led Tony to being involved in more than 50 projects before he moved into television and film as a teenager. And it was in his teens that he says he began taking the arts seriously in a way he hadn’t previously.

In high school, he was encouraged by a friend to audition for the lead role of Danny Zuko in a production of Grease, and to his surprise, he got it.

“I never took it seriously until then,” he says.

That experience started a chain reaction. At 15, he began working as a director and producer, and by 19 had received an award of distinction for services in contribution to the arts.

It was also at 19 that fate brought another lifealtering event: the birth of his daughter.

Already quietly passionate about his love of the

“It’s important to me to present here and premiere work,” he says. “I like the audiences here. I’m grateful for the people who support me.”

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1023 Fort Street, Victoria 250 920 7653 Mon - Sat 10am - 6pm Sun 11am - 5pm www.heartandsoleshoes.ca D E C E M B E R 2 0 1 8 /J A N U A R Y 2 0 1 9

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arts, Tony’s demeanour takes on an intensity as he talks about her arrival in his life.

“It grounded me. She became the centre of my universe,” he says. “Everything I’ve done is for her.”

And suddenly, his intensity and drive make perfect sense.

Parenthood brought life and all its priorities into sharp perspective. Already passionate and hard-working, Tony became driven. That same year, he opened a privately held production company named in honour of his daughter, Ocean. (That production company is still running, merged into a partnership in 2017 and renamed Renée James Productions.)

He then spent the next 20-some years travelling North America, producing shows,

writing and generally working at a breakneck pace. Every so often he’d come back home to Victoria — he was born and raised in Esquimalt — to centre himself and take advantage of the idyllic West Coast.

“It’s important to me to present here and premiere work,” he says. “I like the audiences here. I’m grateful for the people who support me.”

“There’s nothing like the West Coast,” he adds with a smile.

“And it’s a good place to write.”

Victoria was where he premiered his critically acclaimed and award-nominated “Legends Concert Series” in the 2000s, celebrating the music of some of the most iconic performers of the 20th century, including Ella Fitzgerald, Louis Armstrong, Etta James and many more. And in fact, it’s the Legends Series that’s brought him back home for awhile.

Tony is the creative director behind Christmas with Sinatra, showing at the Alix Goolden Hall in mid-December.

“It’s great jazz. Holiday favourites in the style of Sinatra,” says Tony. “It’s not a tribute in the standard sense. [Singer] Dane Warren brings his own style to the music, and he’s great. It’s a celebration of Frank’s music. I wanted something that stepped out of that traditional carol thing.”

It’s sure to be a success, as all the other Legends shows have been, but being the organizing force behind a packed schedule of such shows took a toll on Tony.

About six years ago, he almost left the business. Exhausted, spread thin, bouncing from city to city, he’d lost sight of what made it all worth it. A friend encouraged him to remember why he’d been drawn to the world of the arts in the first place. And

so he stepped completely back, took a year off, and experienced the arts purely as a spectator.

In those darkened theatres, watching story and characters unfold in front of him, he rediscovered his love of theatre, of the way a brilliantly put together show can both bring an audience together in a shared experience, and resonate with each individual at the same time.

“It’s much like reading a book,” he says. “You think, I’m going to dive into a different story, a different world. When you’re watching something powerful or funny, it triggers something inside, in your core. Art gives you an outlet.”

The respite allowed his passion for his work to once again flourish, and he’s been writing, producing and directing with fervour since.

“I can’t imagine doing anything else,” he says seriously. “I have to keep going. It’s what I’m passionate about.”

The rejuvenation also brought into focus how he can help the next generation of actors and performers as well.

“When you give children or teenagers confidence in the arts, it translates into the rest of their lives,” he says. Working with kids in his studio, encouraging them, directing them, listening to their ideas, “was the first time I realized I’d had an impact. That was very humbling.”

Above all, it made him all the more determined to do everything he could to support them in their own fledgling careers.

“It can take a long time, but sometimes all it takes is that one person to say yes, to show that belief in you,” he says. “No matter what, I want to help people.”

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Cosy farmhouse vibe in stunning Saanich Peninsula house

BY ANGELA COWAN | P H OTO S BY G E O F F H O B S O N

“We really wanted that farmhouse feel. We wanted the space, the tire swing in the oak tree.”

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Quick Facts: Square Footage: 5,200 including 3-car garage Bedrooms: 3 Bathrooms: 4.5 10kW solar array Direct-vent circulating wood fireplace Upstairs and downstairs laundry 62-acre property

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HE DRIVEWAY up to Dan and Karalyn Schuetze’s house off Mount Newton X Road is long, curving and crunchy with gravel. At its top, framed with an expanse of rambling green fields and distant tree lines, is a white house that feels part country manor and part pioneering farmhouse, and I instantly love it.

Even from the outside, the traditional design embodies such a cosy welcoming feel with its cedar-shingled exterior and multipaned windows.

3375 Tennyson Avenue, Victoria BC www.islandfloors.com

Dan welcomes me in, and my first impression of their home is of clean, white finishes, spaciousness, and myriad small touches that add texture and personality to the interior. Simple moulding runs the length of the ceiling, panels create a subtle heritage feel on the stairs leading to the second floor, and the floors glow honey-gold in the sunlight.

It’s open concept with a twist. Two low partial walls meet at the corner of the living room, just enough to create a subtle separation between the main living space and the kitchen and dining room. Several square columns along the wall meet with strategically placed ceiling beams to further the delineation, all without breaking the line of sight across the main floor. And the clean white finish of everything ensures a seamless look that doesn’t distract from the other gorgeous features of the house.

Bronze-finished light fixtures and a simple hanging chandelier in the kitchen and dining area are wonderfully warm, and although the sun is streaming in as I admire them, it’s easy to imagine just how cosy it is in here after twilight. The countertops and massive island are white quartz, and the cupboards are the same white finish as the rest of the house’s interior: Simply White

by Benjamin Moore. A herringbone white tile backsplash adds a hint of modern aesthetic, while softly lit glass cabinets run along the uppermost shelves, illuminating dishes and keepsakes — a much more traditional design feature.

“We really wanted that farmhouse feel,” says Dan, who put aside his role as owner of Villamar Construction and approached the project with his wife simply as homeowners. “We wanted the space, the tire swing in the oak tree.”

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And they certainly found the prime spot for their farmhouse. The luxurious bank of windows that runs the length between the dining area and the living room showcases a fantastic view of the property’s 62 acres, complete with rolling hills and a tractor in the distance. The windows themselves are one of the keys to the house’s energy efficiency, which I learn is rather impressive.

“When you think about big, traditional farmhouses, you don’t think they’re necessarily well-performing in energy efficiency,” says Mike Edwardson, general manager of Villamar Construction who headed up the design and build.

Admittedly, the thought had run through my mind as I began the tour of the house. But, as Mike tells me, there are a number of features that make the house more efficient, including a 10kW south-facing solar array, a high-efficiency heat pump and appliances, and the roofline painstakingly designed to balance the solar gains.

In the winter, the low-hanging sun permeates the main floor — on this November day, the custom-milled old growth fir floors shine in its rays — but in the summer, when the sun arcs high, the overhang only lets it creep in a few feet from the windows. It’s perfectly balanced to take advantage of the sun’s natural heat in the winter, without baking to a crisp in the summer.

Turning into the living room, another efficient feature stands out — but not just because it’s energy-friendly. A massive, solid marble fireplace surround commands the room, housing a wood-burning fireplace. Imported from Italy, it weighs at least a solid 1,000 pounds, and its creamy, veined-white surface ties together the whole design feel of the main living space. I can’t help but run my fingers along its smooth edge as Dan half-jokingly admits the layout was designed around the fireplace to make sure it fit in seamlessly.

“It’s better to take your time with it. Don’t shortchange the design time. The more time you spend planning, the smoother it’ll go.”

We see it through.

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One wouldn’t think right away that a woodburning fireplace is efficiency-friendly, but the fireplace itself is direct-vented, pushing its hot air out into the living room as well as down into the carpeted crawlspace. The effect not only warms up the entire main floor with one small load of wood, but also helps keep the floors toasty. And with plenty of timber and fallen wood on the property, fuel is not a problem.

As we chat about the build, which took roughly 11 months, it’s revealed that the design process was one of the longest, with three entirely different sets of plans worked out before Dan and Karalyn decided on the final layout.

“It’s better to take your time with it. Don’t shortchange the design time,” says Mike. “The more time you spend planning, the smoother it’ll go.”

And indeed, the design fits the Schuetzes and their family perfectly. The main floor is well-suited to entertaining and big family holidays, with a separate family room and school room for their two daughters if a retreat from the busyness is needed.

Upstairs holds the master en suite, complete with two balconies, wraparound walk-through closet, heated marble tile floors and oversize shower with dual shower heads.

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The girls each have their own room, also with their own balconies and (albeit smaller) walk-in closets, with a bathroom to share between them. Also upstairs is the family’s favourite spot to hang out together: the TV room, with a huge sectional couch and barnstyle doors that can close the room off from the rest of the house.

(Incidentally, it’s made from wood sourced from an actual century-plus-old barn previously on the property.)

Though they only moved in about a year ago, it has a distinct “home” feel, partly influenced by the homey design, but also, I think, by the casual and easy way they seem to live in it. Dan and Karalyn both wanted the house to weather well as it aged, to let it show its character as the years pass. The cedar exterior, the handrails, the fir flooring and a hundred other spots will show the love of a family’s day to day as time goes by.

Anywhere it gets banged up or scratched, it’ll still be beautiful, because at the heart of the gorgeous design and decor, it really is a big family farmhouse.

Standing with his hand on the marble mantel, Dan looks utterly at home as he smiles at the house enfolding him. “We’re happy with it.”

ORIAN CONSTRUCTION INC. 250-812-1496 | orianconstr uction.ca 38

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Architect/Design: Villamar Design Builder: Villamar Construction Interior Design: Villamar Interior Design Construction & Interior Finishing: Hobson Woodwork Interior Drywall: Canaus Drywall Ltd. Painting: Define Painting, Benjamin Moore Simply White Cabinetry and Millwork: Harbour City Kitchens Flooring: Custom-milled fir, installed by Tim Stuart Custom Woodwork Tiling: Bunyan Tile & Marble Lighting: McLaren Lighting, installed by Citadel Electrical Systems Ltd. Plumbing Fixtures: Installed by Beaufort Plumbing Countertops: Colonial Countertops Fireplace Hearth/Stonework: Custom marble mantel/hearth, wood fireplace by Pacific Fireplaces Appliances: Frigidaire Professional Collection Exterior Siding: Custom white-washed cedar shingles installed

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Flight of the Monarch

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Tony and Karen Martin’s furniture business takes off

BY TESS VAN STRAATEN P H OTO S BY D O N D E N TO N

W

“With retail, you’re at the mercy of the market so the challenge is just being confident enough in your plan that you don’t let the dips get to you.”

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HEN Tony and Karen Martin decided to move from the other side of the world to open up a unique furniture store in Victoria, it wasn’t hard to come up with the perfect name for their new business.

“The butterfly spreading its wings and travelling like we did made sense,” explains Karen, coowner of Monarch Furnishings.

The couple met more than two decades ago in Whistler on New Year’s Eve. Tony, who’s from Australia, had been travelling and Karen was working in Vancouver for an investment firm.

“I’m from Montreal and he’s from Perth, which is basically as far apart as you can get on the planet,” laughs Karen. “We did some travelling together, lived in Japan for a year, and then we moved to Perth and had our two daughters, and I thought we were going to live in Perth forever.”

But after seven years Down Under, the Martins were ready for a new adventure and they decided to not only move back to Canada in June of 2005 with their young family, but to launch an Indonesian furniture importing business within months of returning.

“It was pretty petrifying to be honest!” says Tony.

“But it didn’t really bother me and it was really more of an adventure. That said, I would never do it again!”

The couple sold their home in Western Australia and say they wouldn’t have opened their first Victoria store in October of 2005 without that financial security. Karen’s mom, who lives in Victoria, was also thrilled to have her granddaughters (now 16 and 20) in the same city.

And having family here made the transition easier.

“It wasn’t stressful because everything just happened and it was actually a very beautiful time,” Karen explains. “We were living in this little place my mom had rented for us with no furniture, just our little girls, and I loved that. It was full-on minimalist living. The stress came after!”

One of the first hurdles was totally re-vamping their business plan. Tony initially planned on being a furniture wholesaler, importing unique and exclusive product lines from Indonesia and selling them to local stores.

“We originally weren’t going to do retail. I’d ordered a container full of samples, and the idea was to show them and [have clients] place orders for us to bring in more. But when the container landed, there was a massive port strike in Vancouver and our sample furniture sat on the dock for four months,” Tony explains.

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“In that time, I had a lot of meetings with furniture companies and realized pretty quickly that this wholesale thing wasn’t going to work financially because the retailers would be making a lot more money than I would, and we would be assuming all the risks.”

The couple decided to give retailing a go — something they’d never done before. But they both came from marketing backgrounds and they believed in the products they were selling.

“We were so excited,” Tony says. “It was our first crack at doing anything ourselves. I laid the floor and I never even knew how to use a table saw. We just wanted to open and to see what we could do.”

The first Monarch Furnishings store was a small, 1,000-square-foot space on Summit Avenue. The location wasn’t ideal and they quickly outgrew the store, necessitating a move to a new location on Herald Street. The couple gutted and totally renovated that space, adding personal touches and making it a showpiece. But in the end, it was also too small.

“Tony laid the pebbles by hand outside in the cement,” Karen explains. “We really lavished a lot of love on that store. It was beautiful, but it was too small. So we moved around the corner, which was a decent location and a decent size, but it was never pretty.”

Four stores and 13 years later, Monarch’s finally landed in its perfect location on Hillside Avenue.

“This exact location and this exact kind of style is what we wanted from the beginning, but it’s taken us four stores to get here,” laughs Karen. “We have the natural light, the space, the warmth — it just feels right.”

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harbour city kitchens f ine cabinetry & storage systems

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“We were so excited.

It was our first crack at doing anything ourselves.

I laid the floor and I never even knew how to use a table saw. We just wanted to open and to see what we could do.”

The couple, both 47, admit they’ve made mistakes along the way, especially in the beginning when it came to ordering products that would work for a more conservative Victoria market. But Tony says he still gets a thrill every time he opens a new container.

“My favourite thing is new things,” says Tony. “In every shipment we get things no one has ever seen before — not just in Victoria, but all of North America because we have exclusivity rights. So unwrapping a piece I’ve seen a picture of — but never seen before — is really cool.”

By far, the biggest challenge has been dealing with the ups and downs of retail and market forces that are out of their control. But Tony says the most important lesson he’s learned is “just to chill.”

“With retail, you’re at the mercy of the market so the challenge is just being confident enough in your plan that you don’t let the dips get to you,” he says. “You just have to ride it out and not panic and stay calm all the time because it really can get to you when you have a down run and you don’t know where the light is.”

While Karen takes care of the design and merchandising, Tony is the numbers man. And his best advice to other entrepreneurs is to really run the numbers before you even think about launching a business.

“It’s critical to work out your numbers before you open the door and work out your break-evens,” Tony advises. “A lot of people get stars in their eyes and a lot of businesses open without doing that, but they quickly understand all the bills add up and you have to pay everyone and if it can’t be done, you’re done.”

Celebrating a new era in their big and bright fourth location, Tony and Karen are excited about the future but admit, despite all the success they’ve had, running a business still keeps them up at night.

“Everything always works out in the end but it still keeps you up at three o’clock in the morning,” laughs Karen.

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FINE CLOTHIERS SINCE 1862

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FASHION

CATCHING LIGHT Sparkle and shine this holiday season with tarnished sequins or silver glitz.

Sprinkle some sparkle wherever you go and you’ll be sure to light the way.

BY JEN CLARK P H OTO S BY L I A C R OW E

Silk beaded dress by TWINSET ($925) from Hughes Clothing.

Sequined top ($135) with matching pants ($298) by Hilary Machmillan from Francis Grey; Silver sparkle shoes($277) by Intentionally Blank from Footloose Shoes; Swarovski frames “Cora”($1,160) by Sospiri, from ArtSEE eyewear.

Sequined shift dress

by TWINSET ($865) from Hughes Clothing; Swarovski crystal frames “Silvia” ($1,070) by Sospiri, from ArtSEE eyewear; fused silver on copper earrings ($118) by Linda Rajotte www.lindarajotte.com; pewter shoes with ankle strap ($365) by Colico and stone ring ($150) by Marcia Moran, both from Footloose Shoes; Vintage briefcase stylist’s own.

Sequined, scoopneck top ($320) by Marc Cain sports from W & J Wilson; copper and sterling silver drop earrings ($118) and fused silver and copper pendant on mesh chain ($188) both by Linda Rajotte www. lindarajotte.com.

“Belling” glasses by Andy Wolf from Maycock Eyecare; silk blouse ($398)

by GOSILK, velvet black chinos ($285)

by CIRCLE, and mohair coat ($1,975)

by Luisa Cerano, all from Bagheera Boutique.

Makeup by Jen Clark, in-house makeup artist for COSMEDICA using glo.MINERALS makeup.

Hair by Ila Meens for Barber and Fritz. Model: Shirin Purewal. Assistant: Djuna Nagasaki.

Photographed on location at the Roundhouse Marketplace; a huge thank you to Bayview Place for hosting our fashion crew for the day.

Black sequined top ($320) with matching wideleg pants ($395), both by VELVET from Bagheera Boutique; one-of-akind sterling silver chain and feather pendant ($388) by Linda Rajotte www. lindarajotte.com.

#sweetstagram Picture-perfect desserts to savour and share

BY JANE ZATYLNY | P H OTO S BY D O N D E N TO N

T

HE SWEET season is upon us, that time of year when croissants, tarts, muffins, macaroons, cakes and pies line bakery windows, inviting us into warm shop interiors for an indulgence or two. Paired with a robust Americano or aromatic cup of tea, it’s a sweet way to treat ourselves or the ones we love.

With moderation in mind, choosing special, high quality desserts when I do indulge is my modus operandi. And, of course, it doesn’t hurt to find desserts pretty enough to include on any Instagram account.

So pick up your Smart Phone and your fork, and dig into five of my favourite Vancouver Island desserts — plates that are meant to be shared, savoured, even gifted to family and friends.

#pastrylove #sweettooth #yum

@De’lish, Oak Bay Perfect in its simplicity, the lemon custard is made from fresh lemon juice, sugar, lemon zest and fresh cream.

Tucked away on a quiet residential street in Oak Bay, steps from the ocean, this small café/bakery lives up to its name with a wonderful menu of salads, frittatas, sweet and savoury pastries, soups and, of course, desserts.

Join locals inside the cosy cafe, outside under a blanket on the ivy-covered porch, or take out and head to a nearby Beach Drive pull-out, where you can enjoy your treat from the warmth of your car.

My favourite De’lish dessert is the 4-inch Tarte au Citron. Perfect in its simplicity, the lemon custard is made from fresh lemon juice, sugar, lemon zest and fresh cream. Baked on low heat, the custard is smooth yet firm, delivering the perfect sweet-to-tart lemon ratio. Baked in a delicate butter pastry that almost crumbles under the weight of the custard, the tarte is glazed with a sweet lemon syrup and topped with a house-made candied lemon julienne.

“The recipe was created by my wife and business partner, Lorelei Debelle,” explains co-owner and Chef Mark Davies. “We make it for most of our own dinner parties, as our friends seem to love it.”

Good to know: The Tarte au Citron is also available in 7-inch and 9-inch sizes by request. Catering menus are available, as well as take-home dinners. Closed on Sundays and Mondays.

Info: 677 St Patrick Street, Oak Bay; 250-598-5614. boulevardmagazines.com |

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#patisserie #24kgold #cakeart

@Patisserie Daniel Victoria I found Chef Daniel Vokey where the magic happens — in the kitchen of his bustling European-style bakery, behind the magnificent front counter displays of pain au chocolat, cookies, loaves of bread and other sweet and savoury pastries.

As we chatted, he shaped marzipan flowers and pressed them onto a child’s birthday cake, smiling as he told me about the cake we’d chosen to share in this article.

Decorated for winter with a pure white fondant, 24K gold, frost-touched rosemary “branches” and fresh berry fruit, the creation features five to six layers of gluten-free almond cake, generously soaked in Jack Daniels bourbon and chocolate ganache infused with rosemary.

The taste? Well — it’s clean, wintergreen, rich, flamboyant, yet humble.

“The Jack Daniels casualizes the elements,” explains Daniel. “A lot of people think it’s [going to be] raw tasting — but it’s not.”

The ingredients are original, yet complementary and simple. The chocolate and almond flavours coupled with the secondary notes of rosemary and bourbon bring to mind a fine holiday fruitcake, without all the fuss and bother.

Good to know: This cake is available in a range of sizes and is served wrapped with a white ribbon on a wrapped board covered with laurel leaves. Call for more information and pricing. Open daily.

Info: Patisserie Daniel, 1729 Cook Street, Victoria; 250-361-3234.

Welcome to Luxury....

Exceptional Dining & Live Entertainment Nightly

ExclusiveBoutique Spa Treatments Downtown Vancouver - Leading Luxury, Hotel 845 Hornby St, Downtown Vancouver | 604.689.7777 | wedgewoodhotel.com

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COME LISTEN AUDIO NOTE | BOWERS & WILKINS | HARBETH MCINTOSH | ROTEL | SIM AUDIO | VPI

1608 Fort Street 250.595.4434 soundhounds.com Locally owned by music lovers since 1973 boulevardmagazines.com  |

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#chocolateheaven #instagold #royaltreat

@The Fairmont Empress Hotel Victoria I was understandably distracted when I sat down with Executive Chef Morgan Wilson to taste the hotel’s new Empress Torte. After all, there was a cake between us, and all I could smell was chocolate, chocolate and more chocolate.

While the scent was intoxicating, the flavour was divine. This gold-dusted hazelnut chocolate sponge torte features moist layers separated by cassis jam, Aiyana chocolate ganache and Etenia dark chocolate creameux. The chocolate was specially developed for the Empress in France by Executive Pastry Chef AJ Thalakkat.

“It’s made with honey from our own garden, hazelnuts from Oregon and BC-grown blackcurrant,” says Morgan.

Take this gluten-free showstopper to friends and family in its pretty cake box, inspired by the hotel’s china, or enjoy a single slice in the Lobby Lounge or Q at the Empress restaurant. My piece was plated on a deep burgundy swirl of raspberry coulis, garnished with freeze-dried raspberries and topped with a chocolate crown, a replica of the one worn by Queen Elizabeth II. Good to know: In its box, the torte can travel without refrigeration for up to four days.

A full Empress torte will serve 10 people and is $100 plus tax. A single slice is $10, and you won’t want to share it.

Info: 721 Government Street, Victoria; 250-389-2727 to order, or email empress.cake@fairmont.com.

Distinctively creative Unique series. This fully customizable handmade cabinetry gives you the complete creative freedom to design trend-right, dream-come-true projects featuring top-quality materials and outstanding Cabico craftsmanship for long-lasting beauty and functionality.

AND

THOMAS BIRCH Kitchen and Bath Boutique

boutique

250 381 5123 | thomasandbirch.com 2A 1609 Blanshard Street

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Vancouver Island’s

LARGEST NATUZZI GALLERY

STANDARD F U R N I T U R E

758 CLOVERDALE AVENUE | WWW.STANDARDFURNITURE.CA | 250-384-5263

VICTORIA’S FINEST REAL ESTATE

L U X U R Y AT YO U R D O O R S T E P

5345 La Bonne Road Metchosin, BC $2,350,000.00 10+ acre private oasis property with amenities close at hand. Open concept contemporary home meticulously designed & built with environment conservation in mind. Every detail carefully considered: custom interior millwork, cable railings allowing unobstructed views, & floating decks.

Modern interior warms industrial design elements with artistic use of natural highlights.

233 King George Terrace Oak Bay, BC $5,950,000.00 Privileged opportunity to own a brand new ocean front residence in Oak Bay. Set on picturesque King George Terr, this home is being commissioned to an elite standard. Interior will feature a modern design aesthetic that capitalizes on the sweeping ocean & mountain views. Minutes from beaches, parks, golf courses, marinas, downtown Victoria & the Inner Harbour.t

Š2017 Engel & VÜlkers. All rights reserved.

Each brokerage is independently owned and operated.

735 Humboldt Street, Victoria BC, Canada V8W 1B1

The local real estate agent with the international network: vi.evcanada.com Scott Piercy, Private Office Advisor Personal Real Estate Corporation 250-686-7789 scott.piercy@evcanada.com www.luxurybchomes.com victoria.evcanada.com

1293 Rockhampton Close

677 Woodcreek Drive

1424 Fairfield Road

Bear Mountain, BC $1,299,000.00

North Saanich, BC $1,099,000.00

Victoria, BC $939,900

West Coast Contemporary at its finest! Award winning manor showcases true elegance & exquisite craftsmanship. Grand entrance reveals dramatic views framed by a wall of windows.

Prime location offers access to the privileged amenities including Bear Mountain Golf Resort & Spa, fine dining, fitness centre, shops and more. Take advantage of the resort style living this unique property offers.

Set on a quiet street, nearly an acre of private, park-like property in highly sought after Deep Cove. Country chic home beautifully balances rustic design touches with modern amenities.

Interior flooded with natural light & picturesque garden views. Outside, mature trees & landscaped gardens provide the scenic backdrop. Explore the walkways, or spend time in the greenhouse or workshop.

Stunning character home in historic Fairfield.

Interior is bright & spacious with modern updates combined with original features throughout, including in-laid hardwood & charismatic built-ins. alk-out basement yields tons of potential, currently unfinished & utilized as a workshop & storage, this expansive space can transform to realize your vision. Get the most of the West Coast lifestyle.

511-100 Saghalie Road

1050 Roxview Court

N511-737 Humboldt Street

Victoria, BC $1,399,000.00

Sooke, BC $2,950,000.00

Victoria, BC $999,990.00

Executive luxury condo with designer upgrade. Captivating mountain, ocean & harbour views, framed by floor to ceiling windows.

Upgrades include: track lighting, hardwood in all bedrooms, enhanced closets, added storage.

Everything just outside your door: fresh food markets, boutique shopping, yoga studios, fivestar dining, beaches and nature trails! Westcoast living at its finest.

Exquisite ocean front property in scenic East Sooke. Uncompromising views provide the backdrop to this lavishly appointed residence.

Upon entry the dramatic 14ft coffered ceilings emphasize the grandeur of this elegant residence. Enjoy passing whales during the day & spectacular star filled skies at night. Sooke is a short commute & provides services, amenities.

South facing luxury suite in the prestigious Aria building. Open concept encourages entertaining & maximizes functionality. Floor to ceiling windows frame stunning views overlooking some of Victoria’s historic buildings including the Empress Hotel, Royal BC Museum and Crystal Gardens. Building amenities include concierge, gym, sauna and more. Victoria’s world class amenities all steps away.

©2017 Engel & Völkers. All rights reserved.

Each brokerage is independently owned and operated.

2249 Oak Bay Avenue, Victoria BC, Canada V8R 1G4

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

exclusive luxury listings

2951 PHYLLIS STREET | SAANICH EAST

2805 BEACH DRIVE | OAK BAY 4 BEDS | 4 BATHS | 397300 | $3,000,000

5 BEDS | 5 BATHS | 394 5 6 3 | $ 3, 39 9,0 0 0

2488 PLUMER STREET | OAK BAY 4 BED S | 5 B AT H S | 3 9 7 3 2 3 | $ 2 , 2 0 0 , 0 0 0

1035 ROSLYN ROAD | OAK BAY 5 BED S | 3 B AT H S | 4 0 0 9 2 6 | $1,9 0 0 , 0 0 0

112 PRINCE EDWARD DRIVE | OAK BAY 3 BED S | 3 B AT H S | 3 9 5 0 7 3 | $1,9 0 0 , 0 0 0

3812 SINCLAIR PLACE | SAANICH EAST 5 BED S | 4 B AT H S | 4 0 0 474 | $1, 8 8 0 , 0 0 0

4108 ALBERG LANE | SAANICH EAST 3 BED S | 4 B AT H S | 4 0 0 4 61 | $1,7 9 5 , 0 0 0

5365 ALDERLEY ROAD | SAANICH EAST 4 BED S | 3 B AT H S | 3 9 96 5 8 | $1, 2 0 0 , 0 0 0

1336 FINLAYSON STREET | VICTORIA 6 BED S | 5 B AT H S | 4 0 019 9 | $1, 6 0 0 , 0 0 0

2062 NEPTUNE ROAD | NORTH SAANICH 4 BED S | 3 B AT H S | 4 0 0 9 5 5 | $1, 2 0 0 , 0 0 0

544 RIDGE POINTE PLACE | COLWOOD 4 BED S | 4 B AT H S | 4 0 0 9 2 2 | $1, 0 0 0 , 0 0 0

JASON BINAB

JA SON.BINAB@THE AGENCYRE.COM 778.265.5552

SARAH BINAB

SAR AH.BINAB@THE AGENCYRE.COM 778.265.5552 THE AGENCYRE.COM/BC

9700 GLENELG AVENUE| NORTH SAANICH | $5,950,000

1580 LANDS END ROAD | NORTH SAANICH | $5,790,000

3 B EDS | 5 BAT HS | 5,188 SQ. F T. | 390645

3 B EDS | 4 BAT HS | 4,803 SQ. F T. | 391168

2802 ARBUTUS ROAD | SAANICH EAST | $3,350,000 3 B EDS | 6 BAT HS | 4,899 SQ. F T. | 401149

An international associate of Savills

2713 SEA VIEW ROAD | SAANICH EAST | $4,500,000 5 B EDS | 5 BAT HS | 5,164 SQ. F T. | 399940

THEAGENCYRE.COM/BC

An independently owned and operated licensee of UMRO Realty Corp.

THEAGENCYRE.COM

UNITING EXCEPTIONAL HOMES WITH EXTRAORDINARY PEOPLE

View of Gonzales Bay from 1851 Crescent Road

WORLD CLASS OCEANFRONT 2530 Queenswood Drive, Victoria

150-ACRE OCEANFRONT ESTATE $7,500,000 1126 Gillespie Road, Sooke

5 bedrooms, 6 bathrooms. Custom 6,103 sq.ft home with breathtaking views on 1.74 acres & 300 ft. of oceanfront.

MAGNIFICENT ESTATE $6,750,000

5 bedrooms, 4 bathrooms, 2 homes with year-round moorage on Sooke Basin & 150 sub-dividable acres with timber.

1259 Garden Gate Drive, Victoria

1675 Knight Avenue, Victoria

RESORT-LIKE OCEANSIDE CONDO $799,900

3 bedrooms, 1 bathroom. 1,287 sq.ft. Gorgeous 1950’s home with recent updates & backyard oasis.

315 - 10461 Resthaven Drive, Sidney

$3,400,000

5 bedrooms, 6 bathrooms, 8,058 sq. ft. Elegant residence & private 2.23 acre estate with stunning gardens.

SO

CHARMING CHARACTER

$5,980,000

LD

CONTEMPORARY JAMES BAY $549,000 402 - 300 Michigan Street, Victoria

2 bedrooms, 3 bathrooms, 1,621 sq. ft .Vibrant south westerly views from this 2 level, top floor, end unit.

$559,900

1 bedroom, 1 bathroom, 695 sq. ft. Luxury 2016 penthouse condo with heat pump. Bring your pets!

“I believe every homes is a mansion regardless of size, location or price”

GLYNIS MACLEOD

Sotheby’s International Realty Canada

Personal Real Esate Corporation

GLYN IS M AC LEO D.COM

250.661.7232

gmacleod@sothebysrealty.ca

SOTHEBYSRE ALT Y.CA

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.

00 0 , 0 ,48 2 $

00 0 , 0 ,59 6 $

4631 Ocean Park Place

2640 Queenswood Drive

Spacious & Luxurious Oceanfront

0 ,00 0 ,85 $3

0 ,00 9 15 $1,

2457 Tryon Road

Cordova Bay 4 Bed Craftsman

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1967 Fairfield Road

World Class – A Boater’s Paradise

4657 Vantreight Drive

5 acre Oasis

00 0 , 0 ,25 3 $

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1210 Lavinia Lane

Exclusive Waterfront -Private Beach

498 Beach Drive

Stunning ‘As New’ Home on the Beach

0 ,00 9 ,19 $2

4589 Balmacarra Road

Incredible views & fully renovated

1556 Mileva Lane

Private 1 Acre Oceanfront w/ 6900sqft Home

Peaceful Waterfront with Large Backyard

$850,000,000 $850,000,000

+

REPRESENTING BUYERS & SELLERS OF

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i n t rusi ntterus d tre de ar ela leess tat r ac a ns ac t ions. tat e e t r atns t ions.

I N T R U S T E D R E A L E S TAT E T R A N S A C T I O N S .

Buying or Selling: Williams* isisYour Negotiating Advantage Advantage Buying or Selling: Lisa Lisa Williams* Your Negotiating Lisa Williams is Your Negotiating Advantage Buying or Selling: Lisa Advantage ( 2 5 0Williams* ) 5 1 4 - 1 9 6 6 L I S Ais W IYour L L I A M S . Negotiating CA ( 2 5 0 ) 5 1 4 - 1 9*6Personal 6 Real LEstate I SCorporation AWI LLIA M S .C A ( 2 5 0 ) 51 4 -1 9 6 6 L I S A W I L L I A M S . C A * Personal Real Estate Corporation * Personal Real Estate Corporation Client

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when others see a

HOUSE WOR K we see a

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Discover your masterpiece.

Christie’s International Real Estate and Newport Realty’s curated network of property specialists are trusted advisors in the at of connecting buyers and sellers of fine homes.

Sylvia Therrien

1215 Waters Edge Road Brand New in Cordova Bay Offered at $1,885,000

Personal Real Estate Corporation

Sylvia@SylviaTherrien.ca | 250 385 2033 SylviaTherrien.ca | LuxuryWaterfront.ca

Art. Beauty. Provenance.

$2,350,000

$5,790,000 1580 Lands End Road, North Saanich

mls

# 391168

7791 Malcolm Road, Saanichton

mls

# 397755

$1,149,000

# 401634

11370 Wild Rose Lane, North Saanich

mls

# coming soon

$1,049,000

401-2475 Mt Baker Avenue, Sidney

personal real estate corporation

mls

$1,650,000

$1,799,000

Chace Whitson

1-9600 Second Street, Sidney

mls

# 401868

· 250 818 9338 tel · 778 426 2262 cel

1971 Neil Street, Victoria

Chace@ChaceWhitson.com CHACEWHITSON.COM

mls

# 401822

Extraordinary Properties!

Unrivalled Experience and Expertise Luxury Waterfront Specialist

SOUTH FACING SUB PENTHOUSE A rare Commodity indeed, a sub penthouse situated above the Victoria International Marina with incomparable south facing Ocean and Mountain Views, offering almost 2,000 sq. ft. of living space. The home awaits your personal touch to fully complement its size and location. The plan presents a formal living room/dining room; with lovely sitting area off the master bedroom which could also be an office. The 29’ living room has a feature fireplace and Juliet balcony to overlook the Yachts and the beautiful walkway below. The lifestyle offered in this location is difficult to beat; with just a short stroll into downtown Victoria. The well managed building has the California style open hall ways leading you home in natural light. Secure underground parking.

Offered at $995,000 MLS# 399958

MID CENTRURY HOME IN THE HEART OF UPLANDS! Coming to the market for the first time in over 4 decades; this fine Uplands residence sits on a beautiful .6-acre level garden, with south facing back garden.

It is situated on the tree-lined byway between Cotswold and Uplands. This mid-century home offers strong architectural features such as flawless cove ceilings in the 22’7 formal living room, 9’ ceilings, hardwood flrs. & large picture windows with feature fireplace. Offering almost 1,900 sq. ft. on the main; the home is ideal for one level living with full height basement below. Ready for a makeover with the best of bones. Exquisite light and privacy are guaranteed on this exclusive site. Quick possession is possible.

Offered at $2,150,000 MLS# 400305

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

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

LET ME HELP YOU EVERY STEP OF THE WAY…

503-1420 BEACH DRIVE - $599,000

2709 Goldstone Heights

SO LD

SO LD

SO LD

The prestigious Rudyard Kipling in Oak Bay is steps from the Oak Bay Marina and Oak Bay Village. This South and West facing, 1258 square foot, bright 2 bedroom, 2 full bathroom corner unit boasts Ocean and Olympic Mountain views.

Enjoy an amazingly carefree lifestyle in a premier complex with an exceptional ocean-side location!

520-21 Dallas Road

2944 Tudor Avenue

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

modern

778-432-4611 team@modernrev.com www.modernrev.com

R E A L E S TAT E T E A M

2420 Bowker Ave 3 Bed | 1 Bath $1,050,000 MLS 399912 UNFINISHED BASEMENT

1509 San Juan Avenue 5 bed | 4 bath $1,150,000 MLS 400695 TWO HOMES IN ONE!

4345 Shelbourne Street 5 Bed | 4 Bath $1,049,900 MLS 400694 GUARANTEED INCOME!

Contact our award winning team of dedicated real estate professionals Tasha Medve* and Saira Waters* *Personal Real Estate Corporation Modern Real Estate Team Royal LePage Coast Capital Realty Coast Capital Realty

INDEPENDENTLY OWNED AND OPERATED

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208-2187 Oak Bay Ave Victoria BC, V8R 1G1

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201-1494 Fairfield Rd 2 Bed | 2 bath $494,000 MLS 400437 CONDO NEAR OCEAN

BRIGGS & STRATTON

& ASSOCIATES

Together this dynamic team, offers their clients an in-depth knowledge of Victoria’s real estate market and the characteristics of the array of neighbourhoods under consideration. Whatever the needs of their clients... whatever their stage of life or the lifestyle they want to accommodate.

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The result is inevitable — a host of satisfied clients

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Combining the reach of the world’s most prestigious real estate brand with local market knowledge and specialized marketing expertise. Briggs and Stratton connect you to an exclusive network full of unique opportunities to showcase your home locally, across Canada and around the world.

250.380.3933 STRATTONANDBRIGGS.COM Sotheby’s International Realty Canada, Independently Owned and Operated. Not intended to solicit properties already under agreement.

SOTHEBYSREALTY.CA

Happy New Year Wishing all our clients & friends a very special holiday season and a healthy, happy and successful 2019.

It was a pleasure working with you in achieving your real estate goals!

Visit our new branch office serving the Westshore!

NOW OPEN 103-814 Goldstream Avenue 250-478-0779 westshore@phre.ca

CALL US IF YOU WANT YOUR HOME SOLD!

NICOLE BURGESS WALT BURGESS 250-384-8124

REAL ESTATE

nicole@nicoleburgess.com

L uxury L iving

Offering professional full service Property Management:

BREATHTAKING VIEWS

ty oper r p uate Eval ty oper r p ket Mar ning e e r c nt s Tena ction e l l o c Rent s ction e p s In er ty ce p o r n P tena n i a m

562 GEMINI DRIVE ~ ROCKY POINT, METCHOSIN

Stunning views of the Strait of Juan De Fuca & City Skyline. 2018 custom built 7Bd, 4Ba home with over 2 acres in the Westshore. Built to the highest standards with numerous custom features. Vaulted wood inlaid ceilings, stone wood burning fireplace, gourmet kitchen, superior appliances, gorgeous master suite & spacious viewing deck. Bonus features: 2 bd legal suite, 2 bd cottage suite above garages & private separate parking. RV parking for a full-size unit, 50 amp hookup and sanitation dump. This is a rare find, in a wonderful neighbourhood.

www.thepropertymanagers.ca

*Personal Real Estate Corp.

250-217-1274 | greglong@shaw.ca

www.greglong.ca

(250) 478-9141

reception@thepropertymanagers.ca

Serving you first and foremost since 1887.

Duncan Duncan 250.746.8123 250.746.8123

Salt Salt Spring Spring 250.537.5553 250.537.5553

Sooke Sooke 250.642.3240 250.642.3240

Victoria Victoria 250.384.8124 250.384.8124

WestShore Shore West 250.478.9141 250.478.0779

Established 1887

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FOOD+FEAST

It’s a Wrap!

Winter Dream.

Platters, spoons and linens from Pigeonhole Home Store.

Delicate, fresh, crisp, almost calorie-free, lettuce of various kinds can hold toppings with beauty and pizzazz.

Fall in Love New this season

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Discover our stylish new boutique collections.

fashion collections

250 754 7913 413 Fitzwilliam

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

Lettuce cups are the perfect vehicle to carry fabulous flavours

BY CHEF HEIDI FINK | PHOTOS BY DON DENTON

Sharen Warde & Larry SimS

250-592-4422

service@WardeSims.com www.WardeSims.com boulevardmagazines.com |

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79

A perfect sleep is closer than you think

resthouse.ca 126 STATION ST. DUNCAN 1-844-855-REST (7378)

CELEBRATING 6 YEARS

One of the Cowichan Valley’s many Treasures

For Brunching Lunching, Cocktailing & Fine dining

On First 80

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250-597-0666 hudsonsonfirst.ca 163 First St. Duncan

D E C E M B E R 2 0 1 8 /J A N U A R Y 2 0 1 9

I

T’S THAT time of year when the food and drink are flowing, and indulgences become everyday occurrences. I love this: the frequent holiday gatherings presenting opportunities to eat chocolate truffles and cheese-laden crostini. Far from trying to stay away from treats, my burning question is always: how can I taste more of these wonderful flavours without stuffing myself?

So many foods this time of year involve bread, toast, crackers or other carb-heavy vehicles for conveying delicious appetizers to your mouth. I love bread, but I am much more interested in eating the delicious toppings like cheese, caramelized vegetables or smoked fish.

Enter the lettuce cup: a perfect vehicle to carry fabulous flavours without filling us up too soon. Delicate, fresh, crisp, almost calorie-free, lettuce of various kinds can hold toppings with beauty and pizzazz. And switching to lettuce offers an unexpected bonus: it allows the flavours of the toppings to really shine. Bread and toast can be filling, and their blandness sometimes bogs down the topping flavours. With a delicate-tasting lettuce cup, the toppings dance like a party in your mouth.

This is not to knock bread or crackers as a vehicle for delicious appetizers — they are often perfect — just a note of encouragement to branch out into something fresh, crisp, crunchy and light.

With so many colours, flavours and textures to try, leaves are an appie platter winner. Chose from crisp, yellow-green romaine hearts, crunchy white endive, delicate butter lettuce and bitter burgundy radicchio, to name a few.

I’ve shared some of my favourite recipes here, but consider these a springboard for the imagination! Create a beautiful, fresh-looking appetizer platter with a handful of crisp leaves and whichever toppings you choose. Serve and enjoy tasting without feeling so full…and leave room for more chocolate truffles. Happy holidays!

WINTER DREAM makes about 30 pieces This dreamy combination of sweet Medjool dates, salty bacon, tart roasted pear, creamy blue cheese and crunchy bitter endive hits all the flavour and texture points for a delicious, cold-weather appetizer. If you really love blue cheese, you can serve these with your favourite blue cheese dressing. ¼ lb of your favourite bacon 6 to 8 Medjool dates 1 Tbsp maple syrup 1 whole pear, cored and chopped into small pieces 1 Tbsp bacon fat (leftover from cooking the bacon) 100 g creamy blue cheese (e.g. Cambozola) 3 heads of endive All of the ingredients can be prepared in advance and reheated briefly before assembly. The bits don’t have to served warm, but they should not be cold.

Preheat oven to 350 F. Place strips of bacon on a parchment-lined baking sheet, making sure the pieces of bacon aren’t touching each other. Place in the oven and bake for 10 to 15 minutes, flipping the pieces halfway through cooking, until bacon is crisp but not over-crisp.

You want nice pieces of bacon, not bacon crumbles.

Meanwhile, cut the dates in half lengthwise and remove the pits. Chop each half into 4 or 5 pieces. Place them in a parchment-lined pie pan and drizzle with maple syrup.

Cut the pear into quarters and remove the cores. Cut pear quarters into small pieces (about the size of the date pieces).

When the bacon has finished cooking, place it on a paper-towel-lined plate. Carefully pour off the bacon fat into a small jar, leaving approximately one tablespoon of fat on the tray. Place the cut pear on this tray and stir the pieces around until they are coated with bacon fat. Spread pear pieces out into one layer. Return tray to oven and roast for 6 to 8 minutes, until pears are softened slightly.

As soon as the bacon is cool enough to touch, move to a cutting board and cut into 1-centimetre pieces. Place the dates in the oven for a few minutes to soften and absorb some maple flavour.

On a clean cutting board, cut the cheese into pieces about the size of large peas — it’s difficult to do this with a soft cheese, so don’t worry if the pieces are misshapen or vary in size.

Prepare the endive leaves last, because they go brown after sitting out for awhile. Cut the root end off of each head and separate the leaves. You may have to cut the root end again as you get closer to the centre. Use the small centre leaves whole, and the bigger outer leaves cut in half (lengthwise is better for presentation, but crosswise might be easier for assembly).

In each leaf of endive, place a piece of bacon, a piece of maple-glazed date, a piece of roasted pear and a piece of creamy blue cheese. Arrange on a platter and serve.

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VEGGIE FRESH BITES makes about 30 pieces The secret to this bright-tasting appetizer is in the delicious caper-lemon-Parmesan dressing — it’s a winner. Almost any colourful vegetable will work in the lettuce cup itself.

This time, I chose cherry tomatoes, roasted sweet peppers, creamy avocado, and a generous amount of flat-leaf parsley. Try sweet corn, roasted green beans, roasted cauliflower, cubes of mild cheese, grilled zucchini — the options are limitless.

Dressing

Veggie Fresh Bites.

1 bulb garlic 4 Tbsp lemon juice zest of 1 lemon 1½ Tbsp capers 1 Tbsp caper juice 1½ Tbsp Dijon 2 Tbsp mayonnaise 1 clove raw garlic, peeled and chopped ½ tsp salt ½ tsp freshly ground black pepper ½ tsp sugar ⅔ cup grated Parmesan cheese (grate your own) ½ cup extra virgin olive oil

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Preheat oven to 350 F. Wrap the bulb of garlic in foil and place in the oven. Bake for about 40 minutes until soft.

Remove from oven and let cool; cut the top off the head of garlic and squeeze the roasted garlic pulp into a blender.

Add the lemon juice, lemon zest, capers, caper juice, Dijon, mayonnaise, raw garlic, salt, pepper and sugar.

Blend until puréed. Add the freshly grated Parmesan cheese and olive oil. Blend again until everything is creamy and well mixed.

Taste to see if more salt, sugar, lemon or caper juice is needed.

This dressing can be made up to 5 days in advance.

Refrigerate in mason jar until time to use.

Bites

2 yellow peppers 1 avocado 1 box cherry tomatoes ½ bunch flat-leaf parsley 2 bags romaine hearts Dressing (above) Roast the peppers. There are two methods for doing this. If you have a gas stove, turn one of the elements on high. Place the whole peppers directly on the flame.

Wearing oven mitts, use a pair of tongs to flip the peppers

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over when they have charred and blackened on one side.

You will have to flip each pepper several times. When their skin has turned black, move the peppers to a pot, cover and let sit for 15 minutes. If you have an electric stove, halve and seed the peppers. Flatten, place skin side up on a cookie sheet and broil them until their skins turn black.

Once ready, put the peppers in a covered container and let sit for 15 minutes. Once the peppers have “rested,” peel off as much of their skin as possible without running them under water. Seed them if you have to, cut into small pieces and set aside.

Cut the cherry tomatoes in half or quarters, depending on size. Pit and peel the avocado before cutting into small slices. Roughly chop the flat-leaf parsley, making sure you leave the pieces big enough to see the beautiful parsley leaf shape.

Cut the root end off of each of the romaine hearts and separate the leaves. You may have to cut the root end again as you get closer to the centre. Use the small centre leaves whole, and cut down the bigger outer leaves a bit.

To assemble the bites, place a piece of roasted pepper, a piece of avocado and a piece of cherry tomato on each romaine leaf. Drizzle each generously with the lemon-garlic-caper dressing and garnish with a generous sprinkle of parsley. Arrange on a platter and serve.

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THAI FLAVOUR EXPLOSIONS

Flavour Explosions

makes about 30 pieces

2 heads of butter lettuce ½ cup unsalted roasted peanuts Fresh ginger, peeled and cut into ¼-inch cubes 1 large shallot, peeled and cut into a small dice (about ¼-inch) One whole lime, with the skin still on, cut into ¼-inch cubes 2 to 4 Thai bird chilies, sliced thin 1 cup fresh local hand-peeled shrimp, cooked ¼ cup toasted unsweetened coconut Sauce (recipe above)

This quintessential Thai street vendor snack is a not-to-bemissed culinary experience. Each bite is an explosion of flavours and textures: spicy, nutty, juicy, limy, sweet and crunchy, to name a few. An amazingly fresh and flavourful appie to enjoy during this season over-rich foods.

Sauce ¼ cup minced fresh ginger ¼ cup minced fresh or frozen galangal (or use more ginger) ½ cup minced shallots 4 Tbsp fish sauce ¾ cup water ½ cup white or light brown sugar, or more, to taste salt, to taste Place the galangal, ginger, shallots, fish sauce and water in a blender. Purée as finely as possible. Transfer to a small saucepan and add the sugar. Bring the sauce to a boil, reduce heat and let simmer 15 to 20 minutes until it becomes a uniform texture and colour, and thickens to the texture of loose jam — thick, but still pourable. If you think it is getting too thick, reduce the heat, or add a bit more water to the pan.

Taste to see if it needs more salt or sugar — the sauce should be quite sweet and salty. Transfer the sauce to a small bowl and set aside to cool.

This sauce can be made in advance and refrigerated for up to a week, or frozen for up to 2 months.

Separate the leaves of lettuce. Wash them in cool water and pat dry. Use the smallest leaves from the centre of the lettuce heads for the best presentation. Bigger leaves can be torn into pieces a bit smaller than the size of the palm of your hand. Place prepared lettuce on a plate (you should have about 30 pieces).

Place the remaining ingredients in separate piles on a platter.

Place the sauce in a small bowl in the centre of the platter.

I prefer to assemble these in advance, but you can let your guests make their own at the table. Either way, the method is the same. For each lettuce cup, place a piece of lettuce in the palm of your hand. Working your way around the platter, put one piece of each ingredient in the centre of your leaf: one peanut, one piece of ginger, one piece of shallot, one piece of lime (skin and all!), one piece of chili, one shrimp, a sprinkle of toasted coconut and about ¼ tsp of sauce.

If you make these in advance, place them carefully on a serving platter. Have each guest pick up a lettuce cup and fold up the corners of their lettuce leaf to make a small parcel. These should be small enough to put in the mouth in one bite.

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Satisfaction!

Revelling in the beauty and glamour of Saint Vincent and the Grenadines

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UST THE name Saint Vincent and the Grenadines evokes visions of exotic, idyllic island life. Imagine an island chain in the heart of the Caribbean Sea, uncluttered by tourists, and offering white-sand beaches, sky-blue water gently lapping the shores and barely

a soul around.

Not surprisingly, this string of islands, which unfurls like tassels on the tail of a kite, attracts some of the most exclusive visitors and expats. Remember when the Concorde used to fly to Barbados? Its passengers’ ultimate destination was the secluded chain of islands in Saint Vincent and the Grenadines.

The story began in 1958 when Lord Glenconner bought the Grenadine island of Mustique, and in a stroke of genius, gave Princess Margaret a 10-acre lot as a wedding gift on his newly developed island.

Things took off from there. Queen Elizabeth has visited three times. David Bowie had a home here. Even rock star/photographer Bryan Adams — who famously photographed the Queen — is a regular visitor.

The royal tradition continues, as Kate and William vacation here, and Tommy Hilfiger, Sir Mick Jagger and Elizabeth Hurley tout it as their second home. Why? The well-travelled and the well-heeled like it for its privacy, luxury and splendour.

Unfortunately for visitors to Mustique, the royals, selfmade or hereditary, have created an island where only they are welcome, and where your visit is monitored, noted and just barely tolerated.

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One of the draws to visiting Mustique was Basil’s Bar, which was advertising a jam that included seasonal resident Mick Jagger.

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During our visit to Saint Vincent and the Grenadines, the royals were rumoured to be there, so all contact with Mustique was “discouraged.”

Our first glimpse of a Grenadine island occurred as our Twin Otter DNC – 6300 flew over the east coast of Bequia. It swooped back over the southern tip and landed at the James F. Mitchell airport, which is carved out of the mountain near Paget Farm, a settlement on Bequia’s south shore.

While our tiny 15-seater plane could easily cover the entire 72-kilometre length of the Grenadines and its 32 islands and cays in less than an hour, we ended up spending a full week on a private catamaran to cover the same distance.

Bequia — and other islands with exotic names like Mayreau, Union Island and Petit Saint Vincent — were revealed to us, one step at a time. And from our room on the beach at the Bequia Beach Hotel, we had outstanding views of Friendship Bay and, far in the distance, Mustique.

One of the draws to visiting Mustique was Basil’s Bar, which was advertising a jam that included seasonal resident Mick Jagger. However, the closer we got to planning a visit to Mustique, the more one of the classic Rolling Stone tunes came to mind: “You Can’t Always Get What You Want!”

With the royals in residence and a further discovery that Basil’s Bar had burned down — we eventually abandoned the idea of visiting Mustique and set about finding an authentic way of exploring the archipelago.

It turns out, TradeWinds Luxury Vacations offered a smart alternative. And so in Bequia, we boarded a 52-foot catamaran called Unity and discovered we had the best of both worlds — a sailing vessel that included a dinghy for trips to isolated shores, plus a crew of two who looked after everything.

The differing shades of blue in the waters of the southern Grenadines between Union Island and Tobago Cays defies description. As we make our way to a tiny private island, Petit Saint Vincent, the water was so blue and the light so perfect, it was reflected on the white bellies of the Laughing Gulls that followed boats approaching the dock.

I’d be laughing too if I lived in that habitat for my entire life! Guests at Petit Saint Vincent’s exclusive resort rent out villas with unrestricted views of the ocean and Tobago Cays.

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When you need something, you put up your yellow flag, and when you’ve received it, up goes the green. Life couldn’t be better in a resort where staff outnumbers guests three to one.

Back on the ocean we floated by two sandbars on tiny reefs called Mopion and Pinese. The former is famous for its only attraction, a bottle opener attached to a lone palm tree.

Our captain went out of his way to remind us that its name translates to “pubic lice,” no doubt a legacy from pirating and salacious sailing days.

From here, the tiny island of Petit Tabac, made famous as the location for the final scene of the movie Pirates of the Caribbean, was almost within sight.

Going ashore in another bay, we walked up to the Catholic Church of Mayreau (with even more outstanding views of Tabago Cays and the distant islands of Grenada) before making our way slowly through the tiny town of Station Hill.

We conversed with folks along the way and got to know one local character called Righteous Robert. I decided that when I return to Mayreau, I will visit his Righteous Bar, reputed to never close!

We eventually made our way to the other side of the town and visited the TradeWinds resort, set to open at the end of this year. Lucky visitors of the future will be able to include this high-end resort as part of catamaran trips to Saint Vincent and the Grenadines.

Our two days and two nights at Tobago Cays was probably the highlight of the entire trip. Between Petit Bateau and Petit Rameau (two tiny cays, that appear as mere specks on a map), we saw stingrays, turtles and exotic fish. Moments away, on the other side of Petit Bateau, we moored in front of Baradal Cay, in what is known to be a favourite spot for turtles. Going out early in the morning before breakfast, we spotted many greenback turtles and the odd hawksbill.

Moored in between Petit Rameau and Petit Bateau, my last memory of the night was seeing three anchored catamarans positioned in a formation that looked for all the world like giant turtles. Early next morning, all were gone.

Our flight leaving from Saint Vincent and the Grenadines provided us one final, lovely, unforgettable surprise. In the end, our “direct” flight from Bequia to Barbados took us to Canouan and Union Island, affording us a visual recollection of our seven-day boat trip from the air.

We could identify all the islands and cays we’d visited and relive moments from the catamaran trip.

This trip was indeed the very definition of “Satisfaction” — to borrow one again from Sir Mick Jagger. www.trade-winds.com You may want to spend a few days before or after in Bequia, from where the catamaran excursion begins.

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The jeep tour has opened our eyes to the immensity of the mountain playground at Whistler Blackcomb, where snow buffs in the winter and hikers in the summer have access to more than 8,100 acres of hugely varied terrain.

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W

E’RE definitely in “seventh heaven,” mesmerized by the 360-degree view of mountain peaks and valleys that stretches as far as we can see. It feels like the top of the world.

The 7th Heaven Summit is perched at the top of Blackcomb Mountain in Whistler, at the highest lift-accessed point in BC’s Coast Mountain range. And although it’s taken us about 45 minutes to drive here in a jeep along some steep, winding roads, snow-lovers can make it via a series of lifts once the mountain opens November 22.

The Canadian Wilderness Adventures jeep tour has opened our eyes to the immensity of the mountain playground at Whistler Blackcomb, where snow buffs in the winter and hikers in the summer have access to more than 8,100 acres of hugely varied terrain. It’s no wonder Whistler Blackcomb is consistently ranked the top ski resort in North America.

The two side-by-side mountains are connected by a bustling pedestrian village and feature more than 200 trails, three glaciers, 37 lifts and 16 alpine bowls. The mountains get an average of 1,181 centimetres or 38.7 feet of snow annually —

and the town welcomes three million visitors each year.

Our jeep ride, taken amid the shoulder season in October, was part of a quick getaway for one of my adult daughters and me. We enjoyed a leisurely drive along the breathtaking Sea to Sky Highway after meeting up in Vancouver. (And I do mean “leisurely” — Sierra is known for her stick-to-the-speed-limit driving, and I resisted the urge to help her find the accelerator with my own “heavier” driving foot.)

The jeep ride, on the other hand, was less leisurely as we traversed a few heart-stopping, mountain-hugging roadways that became increasingly narrow as we wound our way up to the 7th Heaven Summit. En route we passed the Whistler Sliding Centre, home of the bobsleigh, luge and skeleton events at the 2010 Olympic and Paralympic Winter Games, and a new 10-passenger gondola that was under construction but set to open this winter.

The 7th Heaven Summit is part of Whistler Backcomb’s famous PEAK 2 PEAK experience, and we caught a good look at the Blackcomb side of the gondola where it dips (terrifyingly) over the edge of the mountain. Spanning the distance between the two mountains, the PEAK 2 PEAK Gondola is a

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4.4-kilometre ride that takes 11 minutes. It is both the world’s highest lift of its kind at 436 metres above the valley floor, and part of the world’s longest continuous lift system. By connecting the high alpine terrain of both Whistler and Blackcomb mountains, it allows skiers and snowboarders to ride both mountains’ best terrains on the same day.

And it seems the Whistler mountain experience is constantly being upgraded. This year, some $66 million was invested into three new lifts, including the gondola we saw under construction, a new six-passenger, high-speed lift on Whistler and a new, four-passenger, high-speed chairlift on Blackcomb.

Food and accommodation options abound. There are six mountain restaurants on Whistler and five on Blackcomb, plus more than 90 in the village itself. And luckily for those millions of annual visitors who land in this destination town of about 12,000 permanent residents, Whistler has a range of places to stay.

Sierra and I checked into a stunning, two-bedroom, twobathroom corner suite at the Pan Pacific Whistler Mountainside, where, from one set of floor-to-ceiling windows, we overlooked the slopes of Whistler, and from the other, peered down upon the luxury hotel’s outdoor, year-round swimming pool and hot tubs (which became our post-dinner soaking spot). Located right in Whistler Village on Skiers’ Plaza, the hotel is the closest you can get to the mountain gondolas for a true ski-in, ski-out winter getaway.

I loved the beautiful wood accents in our 800-square-foot suite that included a gas fireplace, private balconies, full-size kitchen and soaker tubs in the bathrooms. There’s also an inresort shuttle and slope-side valet ski/bike/golf storage.

We also checked out Pangea, Canada’s first-ever pod hotel, which opened in Whistler last August. It embraces the “chicshared” concept — a new trend in alternative accommodation, designed for the solo traveller.

We enjoyed mulled wine on the patio of Black’s Pub, right next to the hotel, before dining on an excellent vegan meal at the Dubh Linn Gate Irish Pub, which is notable for the fact it was designed and built in Ireland and then transported piece by piece to the Pan Pacific Whistler Mountainside. It is now Whistler’s only Irish experience, and offers live Celtic music daily.

We also checked out Pangea, Canada’s first-ever pod hotel, which opened in Whistler last August. It embraces the “chicshared” concept — a new trend in alternative accommodation, designed for the solo traveller. At $65 to $80 per night per person, it is a perfect landing spot for millennials like Sierra.

The hotel is super snazzy in its decor, offering several public spaces — restaurant, bar and a gear storage area — and 88 sleeper pods divided into eight suites with shared bathroom facilities. We continued our vegan trend with an inspired meal at Pangea’s The Living Room restaurant.

Our two days in Whistler included some strolling around and admiring the many boutiques. We also wandered the

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Fitzsimmons Trail to the Upper Village (base of Blackcomb), where we sipped on white wine at the grand Fairmont Chateau Whistler.

Sadly, we ran out of time to check out two highly recommended cultural/arts centres. The Squamish Lil’wat Cultural Centre is a celebration of two cultures — the Squamish Lil’wat nations — designed in the form of a Squamish longhouse and Lil’wat Istken earthen dwelling. It offers hourly guided tours, a large First Nations gift shop and The Thunderbird Café, serving Indigenous-inspired cuisine.

The Audain Art Museum is BC’s largest purpose-built art museum, exhibiting close to 200 pieces of art from the personal collection of Vancouver builder Michael Audain and his wife, Yoshiko Karasawa. In addition to the permanent collection,

there are galleries for temporary exhibitions of Canadian and international art.

One activity we did manage to fit in on our (slow) drive back to the coast was the Sea to Sky Gondola in nearby Squamish.

The gondola ride takes 10 minutes, but that’s only part of the adventure because there’s lots to do at the top. It was an absolutely glorious, sunny day and the views of the mountains and Howe Sound were spectacular. We crossed over the suspension bridge, checked out numerous viewing platforms, sat on a viewing bench and hiked one of the many trails before sitting on the outdoor patio with a bite to eat.

After the gondola experience, it was time to come down from our seventh heaven getaway. But plans are already afoot for another trip to the top of the world.

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FRONT ROW

BY ROBERT MOYES

A COLLECTION OF ALL THINGS ARTSY, FUN AND SPECTACULAR HAPPENING IN VICTORIA THIS DECEMBER AND JANUARY. SAVOUR A SUMPTUOUS TOURING PRODUCTION OF THE KING AND I, STOMP YOUR FEET TO THE CELTIC DOUBLE-PUNCH OF ASHLEY MACISAAC AND QUINN BACHAND OR TAKE A DEEP DIVE INTO THE WORLD THAT SHAPED THE MUSIC OF J.S. BACH.

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Image from Griffin & Sabine at the Belfry.

FROM PAGE TO STAGE

GRIFFIN & SABINE WORLD PREMIERE ADAPTATION OF NICK BANTOCK’S BESTSELLING BOOK BY BELFRY THEATRE DECEMBER 4-23

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T WAS just over a quarter-century ago that British author and artist Nick Bantock relocated to Salt Spring Island. There he created an unusual “visual novel,” Griffin & Sabine, an international publishing sensation that eventually became two trilogies and sold in the millions.

A mystery-romance with aspects of mythology and Jungian psychology woven throughout, Griffin was notable for its combination of beautifully drawn postcards and intriguing letters charting the growing relationship between London artist Griffin Moss and the mysterious Sabine Strohem, a postage-stamp designer living in the South Pacific. A year ago, Bantock reached out to Belfry Theatre artistic director Michael Shamata about adapting his novel to the stage and found a very receptive audience.

“It was a beautiful world that Nick created and I was excited about recreating that on stage,” says Shamata, who will be using projections of about 60 of Bantock’s varied and richly

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The King and I plays the Royal Theatre January 2-6.

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detailed artworks that helped make the books so memorable.

“Some of those will be animated … plus we have a few other surprises,” he adds.

Much like a metaphysical cousin of 84 Charing Cross Road, the onstage action consists of Griffin and Sabine reading their letters aloud. And according to Shamata, part of the drama hinges on whether or not Sabine is real or just part of Griffin’s subconscious … to say nothing of an emerging threat that may prevent their budding romance from ever coming to fruition.

“There’s more than enough mystery and suspense to carry the audience,” he says.

Running from December 4-23 at the Belfry Theatre. For tickets, call 250-385-6815.

A ROYAL VISIT

THE KING AND I HIGH-END TOURING MUSICAL JANUARY 2-6 Forever associated with the gleamingly charismatic Yul Brynner, The King and I is one of the greatest Broadway musicals of all time. A triumph by the unbeatable team of Richard Rodgers and Oscar Hammerstein, it premiered in 1951, ran for three years and has had many subsequent revivals.

The story is based on the adventures of Anna Leonowens, a remarkable British woman who went to Siam (a.k.a. Thailand) in the 1860s to be a governess to the children of that country’s surprisingly progressive king.

The resulting clash of cultures and personalities also involved a romantic attraction that couldn’t be expressed, and the resulting musical is an exotic and poignant story brought vividly to life.

King was spectacularly remounted by NYC’s Lincoln Center Theatre a few years ago, winning four Tonys. And that presentation’s same creative team has nurtured the high-powered touring show that is heading to Victoria — one of only two Canadian engagements.

“The tour has been getting raves,” says Henry Kolenko, the Vancouver-based promoter whose earlier musicals Chicago and Mama Mia! set sales records for the Royal Theatre. “There are 44 actors and musicians on stage, and a lovely, grand lavishness to the show that really resonates with the audience. Plus the music and songs are fantastic.” According to Kolenko, the original choreography by the legendary Jerome Robbins has been elegantly adapted.

“Dancers are fitter and have a new arsenal of technique since the ‘50s,” he says. “The new choreography honours but also enhances the spirit of the original.”

Running at the Royal Theatre from January 2-6. For tickets, call 250-386-6121.

NOT JUST FIDDLING AROUND

ASHLEY MACISAAC AND QUINN BACHAND LEGENDARY CANADIAN FIDDLER SALUTES A LOCAL STAR FEBRUARY 9 For decades now, Cape Breton fiddler Ashley MacIsaac has

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been creating waves. With devilish technical ability and the onstage — and offstage — panache of a rock star, the multiple Juno Award winner is one of Canada’s most iconic musicians.

But for all his genre-bending explorations with the White Stripes and Phillip Glass, MacIsaac still loves performing traditional Celtic music. And that’s what brings him to Vancouver Island for a special mini-tour featuring local guitar prodigy Quinn Bachand.

“This is really a celebration of Quinn,” explains MacIsaac.

“I first performed with him 10 years ago when he was 14 and he’s gone on to become a very incredible musician.” MacIsaac spotted Bachand in a YouTube video and was astounded at how well the then-novice on guitar played traditional Cape Breton music. They did a show a few months later, then went on to tour Australia and all over the globe.

The two parted ways several years ago, with Bachand recently establishing himself as a master of gypsy jazz guitar (he’s also just finishing a four-year music degree from Boston’s famed Berklee College). But MacIsaac always kept in touch, hoping for a reunion, and a phone call last year resulted in plans for three performances on Vancouver Island.

“Quinn is one of BC’s star musicians and this is all about Quinn and me making music,” says MacIsaac. “And it’s not going to be a loud, screaming affair,” laughs the man well known for his near-punk rock pyrotechnics. “Five- to 95-yearolds can come and enjoy some beautiful older music.”

Performing February 9 at St. Andrew’s Presbyterian, 924 Douglas Street. For tickets, see Beacon Ridge Productions.

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THE WORLD OF J.S. BACH

J.S. BACH: THE CIRCLE OF CREATION AN ALL-BACH MULTIMEDIA PERFORMANCE BY TAFELMUSIK BAROQUE ORCHESTRA JANUARY 26 Toronto’s renowned Tafelmusik Baroque Orchestra has been a frequent visitor to Victoria over the decades, and Bach and The Circle of Creation will be the third time that the ensemble has presented, not just a concert, but an enthralling multimedia production.

Circle premiered in Toronto in 2015 and has been performed in nearly two dozen cities around the world. It’s a voyage into both the music of J.S. Bach and the world in which he lived and which inspired his creativity.

Accompanied by a live narrator, detailed video and still projections illuminate the artisanal underpinnings of classical music: how sheep intestines become violin strings, the making of ink for printing the scores, the elaborate woodworking required to fashion a resonant cello.

Meanwhile, the 16 members of Tafelmusik perform a selection of Bach compositions, ranging from the Orchestral Suites and instrumental excerpts from five cantatas to solo works for violin, cello and harpsichord.

“It’s an imaginative selection of Bach’s works … the full range of his compositional genius will be on display,” says James Young, artistic director of the Early Music Society of the Islands.

Part of Circle’s appeal comes from how all the musicians — and not just the soloists — perform by memory rather than

Ashley MacIsaac and Quinn Bachand.

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Tafelmusik Baroque Orchestra.

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reading sheet music. The result is that the musicians are freed to flow in graceful choreography around the stage, contributing to the mood of this uniquely immersive show.

“We have gotten uniformly positive feedback from Tafelmusik’s earlier multimedia productions,” adds Young.

“The audience enters into the world of the music in a deeply engrossing manner.”

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Performing January 26 at Alix Goolden Hall, 907 Pandora. For tickets, call 250-386-6121.

ROMANTIC REALISM

RON BOLT: LANDSCAPE AND SEASCAPES EXHIBITION AT WINCHESTER GALLERY DECEMBER 4-22 “Long Beach is one of my favourite places in the whole world,” says Ontario painter Ron Bolt, and his current exhibition of sea- and beachscapes at Winchester Gallery is like a love letter to the West Coast.

Bolt, who recently turned 80, usually works from photographs, and his Pacific Rim paintings are based on images he shot four years ago when he came to the island for an AGM of the Royal Canadian Academy of Arts.

A photorealist who works in oils, Bolt paints on birch panels he specially prepares with several sanded layers of gesso (a thin primer).

“Highly realistic painting requires that kind of extreme smoothness,” he explains.

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Bolt has long been identified with the so-called Northern Romantic Tradition, which traces its roots back to European artists such as Turner, Constable and Caspar David Friedrich. Initially, though, he was a commercial artist and muralist who expressed his personal creativity via abstract paintings, and admits to being much influenced by Mark Rothko.

“My own inner landscape was what I was painting back then,” he says. “Later, those became actual landscapes.”

Bolt’s gorgeously rendered paintings — from a jumble of driftwood on a sandy beach to studies of light dancing on the waves — are worlds unto themselves, with an almost molecular attention to detail.

“I have a love for the overarching complexity of nature,” he says. “That’s what I’m really interested in.”

But his formidable technique is built upon a profound initial response to the colours, shapes, sounds and smells of the wild world.

“My first reaction is always emotional,” adds Bolt.

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For information, see Winchester Galleries.

PIPPI COMES FOR CHRISTMAS

PIPPI LONGSTOCKING: THE FAMILY MUSICAL CHILDREN’S THEATRE DONE BY KALEIDOSCOPE THEATRE DECEMBER 28-30 Kaleidoscope Theatre had been doing a traditional “panto” show over the Christmas season for the last few years, and longtime artistic director Roderick Glanville felt his ears prick up when someone suggested Pippi Longstocking for this December.

“It’s a youth-empowered, family-friendly musical with a high fun factor and name recognition,” said Glanville. “Plus it’s got a good message for the holidays.”

Pippi, Sweden’s most subversive export after ABBA, is a young girl who lives outside of society’s rules … complete with her own horse and a monkey named Mr. Nelson. Her captain-father is lost at sea and the freewheeling and fiercely independent Pippi keeps giving orphanage officials the slip.

“Pippi causes some disasters but everybody admires her spirit,” adds Glanville. “She has a series of romps, including outwitting burglars, running away to the circus, and causing some mayhem at a snobby high-tea social. But she always comes out on top.”

Although most of the 38 cast members are children and teens, the crucial role of Pippi is performed by 29-yearold Sarah Wilson, who’s worked for Kaleidoscope before, notably as Wendy in Peter Pan. “Pippi sings 80 per cent of the songs, so we needed a pro who was short and feisty and could carry the show,” Glanville explains.

Add in a four-piece band and some extravagant dance numbers — one involving light-on-their-feet pirates — and there’s lots here to charm the whole family.

“It’s fun, light, comedic and highly energetic,” says Glanville. “The audience will love Pippi.”

Running from December 28-30 at the McPherson Playhouse. For tickets, call 250-386-6121.

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SECRETS&LIVES

BREAKING BAD MEETS MAD MEN Scientist Michael Kuzyk drinks in beer-brewing success

BY ERIN MCPHEE | P H OTO S BY D O N D E N TO N

T

HE LAST

thing Michael Kuzyk wanted to feel was regret.

Having devoted a decade of his life to research and the academic world, culminating in the successful completion of a PhD in microbiology and biochemistry, he followed that up with another 14 years of professional work, applying his scientific expertise to a variety of fields ranging from infectious disease and cancer research to software development.

Clearly no stranger to stick-to-it-iveness, it was therefore not the easiest of decisions to step back from his hard-earned career and embark on an exciting new vocational venture, which to some, might have seemed like worlds apart. But to Michael (and his partner in the new business and in life, wife Karen), it made all the sense in the world — scientific or otherwise.

In 2014, the Kuzyks launched Category 12 Brewing, a stylish and innovative microbrewery and tasting room on Keating Cross Road in Saanichton. What is proving to set Category 12 apart from its peers is the application of the very science background that Michael, in some ways, chose to leave behind.

His experience with experimentation, meticulous recordkeeping, interest in working with different yeast strains and brewing techniques, and overall dedication to driving innovation forward, have all contributed to the brewery’s early and continued success. It has also inspired Category 12’s retro branding and even resulted in the brewery being commonly described as, “Breaking Bad meets Mad Men,” a caricature the Kuzyks find immensely flattering and continue to have fun with.

Category 12 currently employs 12 full- and four part-time staff members and is expanding its reach throughout Vancouver Island and the Lower Mainland as more and more craft beer drinkers savour the delicious year-round and seasonal brews creatively crafted by the passion, perseverance and technical skill of its head brewer.

“It’s never too late to make a change,” says Michael, 45. “I always tell people, ultimately, it comes down to you to make a change for the better in your life. No one’s going to do it for you.

Hopefully you’ve got people around you who are supportive.

Nothing ventured nothing gained. You don’t want to be decades down a path that you regret and then wish you had done something different. The only way to find out if it’s the right way to go is to actually embark upon that new path.”

Michael’s decision to open a brewery with his wife, who

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THANK YOU 112

Thank you to Jingle Mingle donors, sponsors, in-kind supporters, guests and volunteers who are helping make a difference for people facing cancer in our community.

Funds raised through Jingle Mingle will support research and enhancements to patient care at BC Cancer – Victoria.

2018 JINGLE MINGLE CONTRIBUTORS BOARD DIRECTOR

Lynda Farmer REGIONAL ADVISORY COUNCIL

EVENT COMMITTEE

Bev Highton, Chair Amanda Wilson Dean Clarke

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Kathy Ilott Shelby Donald Jessica O’Brien Cameron Anita Voorslys Brenda Jagdis Elizabeth Love

Emma Day Heather Love Joe Day Karin Barlow Lanie Collins Michelle Zielinski Shelly Simons Vicki Clark

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serves as co-owner and head of branding, isn’t one that happened overnight. He first got into homebrewing in the 1990s while studying at the University of Victoria. In some ways, his early interest was simply due to the “financial realities” of graduate studies, he laughs.

Regardless of his initial motivation, those early years gave Michael an opportunity to hone his skills and experiment with a variety of ingredients and methods, ultimately opening his eyes to the creativity inherent in craft brewing.

“The sky was the limit,” he says.

Michael was often told by friends that his beers were so good he should consider brewing professionally; however, a few more pieces of the puzzle would have to fall into place before he would listen.

“Working with the biotech sector, that took me down to San Diego a lot,” he says. “Getting to see the scene down there is what started to pique my interest that someone with a day job that’s completely unrelated to commercial brewing could make the leap and do it.”

On one such trip in 2011, Michael happened upon Mike Hess Brewing, a nanobrewery launched by its namesake who had previously worked in finance.

“He was making amazing beer and had a packed little taproom. It was probably one of the first things I kind of filed away and thought to myself, ‘There’s something here, maybe,’” he says.

Michael started considering a career change more seriously after a round of layoffs in his office. While he survived the layoffs, he realized having a Plan B would be wise and started applying for other jobs, including one position in Paris, France.

Although he didn’t get it, his family had been on board, ready to pack up and embark on a new adventure abroad together.

With that mindset now a possibility, Michael and Karen decided it was now or never and finally moved forward with Category 12, launching it four years ago with the tongue-andcheek tagline: “We make beer worth leaving your career for.”

Michael is pleased to house Category 12 on the Saanich Peninsula, as he grew up in the area. His first job was at The Butchart Gardens and his first post-doctorate position was at a biotech firm just up the road from the brewery.

He and Karen and their two boys, 17 and 14, currently live a few kilometres south in Saanich’s Strawberry Vale.

While over the years, Michael has spent his fair share of time indoors in countless science labs and these days can regularly be found within the walls of the brewery, he has long maintained a passion for the outdoors, something he enthusiastically shares with his family. Mountaineering, biking and camping — most often up-island and frequently in eastern Washington — keep the Kuzyks entertained during their off hours.

Michael has a number of exciting plans underway for Category 12, including adding a kitchen and expanded lounge area and at top of mind, is his commitment to being even more innovative.

“I’m not satisfied with just creating another beer style that’s similar to someone else’s beer of that style. I want you to know that you’re drinking Category 12 beer because there’s something unique and interesting about it,” he says.

“We have about 20 different yeast strains in the brewery and half of them I haven’t even had a chance to release a beer with … I’ve just got so many ideas still,” he adds.

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BEHINDTHESTORY

I

n this technological age there are some tangible things — like reading a newspaper — that will never completely go out of style. The feel of paper in your hands, and the familiar gestures of opening and folding the pages will always give a certain satisfaction. The same goes for film photography, especially when shooting black and white film. Although we love our digital process here at Boulevard, there is just something about an image that is physically embedded onto a strip of film — somehow it’s more alive. Our fashion feature was shot with a digital camera, however, photographer Lia Crowe also shot one roll of black and white film. The old Roundhouse location, as well as the fashion concept, beckoned for the timeless look of an analog process.

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Photo by Lia Crowe

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